Actress Cassie Yeung HD Instagram Photos and Wallpapers June 2024

okay I love potatoes in all forms but there’s something special about a hasselback potato 🥔 Recipe ⬇️ Gold potatoes, scrubbed clean 1/2 cup (1 stick) butter, softened 1 Tbsp minced garlic Herbs of choice, I used chives and parsley Salt and pepper to taste Preheat oven to 450 degrees Fahrenheit. Mix softened butter with garlic, herbs, salt and pepper. Roll into a log in Saran Wrap and set it in the fridge for at least 30 minutes. Place a potato in between two chopsticks or skewers and make thin slices (the chopsticks will prevent you from cutting all the way through). Drizzle generously with olive oil, season with salt and pepper and massage well. Bake for 30 minutes or until the slices begin to separate. Slice compound butter into thin slices, then break them up and place them between the potato slices. Bake for another 30 minutes (may take longer if your potatoes are larger). Serve with another slice of compound butter, sour cream and chives and enjoy!

Margot Robbie ate kimchi as part of her skin care regimen for the Barbie movie. *runs to make kimchi* 🥬 Recipe⬇️ 1 head Napa cabbage Coarse sea salt 1-2 bunches green onions 1 daikon radish 1 cup carrots 1 head garlic 1 small piece of ginger 1/2 Asian pear or apple 1/2 medium onion 2/3 cup fish sauce 1 medium sized potato 2/3 cup korean chili flakes (adjust to preferred spice level) Cut the base of the head of Napa cabbage then tear in half. Repeat to create quarters. Cut out the core and chop the cabbage into small pieces. Salt and massage your cabbage well and set aside. Meanwhile, boil your potato. Continue chopping up your green onions, radish and carrot and set aside. Blend your Asian pear, onion, garlic, ginger and fish sauce. Remove from blender and mix in Korean chili flakes and your mashed potato. By now, your cabbage should have wilted and released its moisture. Rinse and squeeze well to remove as much water. Add your veggies and chili mixture to the cabbage and mix well to combine. Add kimchi to a container making sure to push out any air. Leave it out at room temperature for a few days to ferment then transfer to the fridge. Enjoy! #kimchi #koreanfood #ferment #fermentedfoods #healthyrecipes #guthealth

Annual leftover thanksgiving turkey pho in 45 minutes 🍜 Recipe ⬇️ 1 turkey carcass 1 medium onion 1 knob ginger Pho spice mix (1/2 pack depending on the size) 5 quarts water 1/4 cup fish sauce 1 small piece rock sugar Chili vinegar onions 1 onion sliced 2 Birds Eye chili 1/2 cup vinegar 1/2 cup boiling water 1 tsp sugar Roast your onion and ginger under a broiler until they are slightly charred. Toast your spice mix in a pan until they are fragrant and have some color then add to a spice bag. To a large stock pot or pressure cooker, add your turkey carcass, aromatics, spice bag, water, fish sauce and rock sugar. If you are making this on a stove top, bring to a boil then reduce to a simmer for 45 minutes. Serve with rice noodles and whatever fixings you enjoy.

Apparently a lot of people like a lumpy mash🥔— where were you when I needed you?! Measurements ⬇️ 5lbs russet or yukon gold potatoes 3 cups heavy cream 6 cloves roasted garlic from turkey (or plain cloves garlic) 2 sprigs rosemary 3 sprigs thyme S&P to taste

Beef & broccoli but make it a noodle 🥩🥦 Recipe ⬇️ Beef and broccoli Marinade 1 Ib flank steak 1 Tbsp Cornstarch 1/2 tsp baking soda 1 Tbsp Oyster sauce 1 tsp soy sauce 1 tsp Oil 1 tsp Ginger & garlic Sauce 1 1/2 cup chicken/beef broth 2 Tbsp soy sauce 1 Tbsp oyster sauce 1 tsp dark soy sauce 1 tsp sesame oil 2 Tbsp brown sugar White pepper To the pan 1 tsp Ginger 1 tsp garlic Optional 2 Tbsp Shaoxing wine Cornstarch slurry to thicken 1 lb pack egg noodles Cut your flank steak against the grain and at an angle to create thin strips. Add ingredients for the marinade to the meat and rest for at least 30 minutes. Meanwhile, prepare your sauce. Heat up a wok or large skillet with some neutral flavored oil and add your meat. Flatten the pieces out and leave them untouched to achieve a nice sear. Once you see the meat cooked around the edges, sauté for another minute. Remove your meat and set aside. Add a bit more oil followed by the remaining ginger & garlic. Add your broccoli, sauté and cover for a minute or until it reaches a bright green color. Add in your sauce and let it come to a boil. Mix equal parts cornstarch & cold water and add to the mixture. Let the sauce start to thicken then add back in your meat. Add in your noodles (mine were pre-boiled but you may need to boil yours first, follow package instructions). Let everything cook together until the sauce coats the meat evenly. Garnish with green onions & sesame seeds and enjoy! Garlic & ginger Deglaze 2 tbsp Shaoxing wine Broccoli in saute Sauce in Beef back in Cornstarch slurry 1 tbsp oyster sauce 1/2 tsp salt 2 tbsp canola oil 1 tbsp cornstarch 1 tbsp light soy 1/2 tbsp dark soy 1 tbsp oyster sauce 1 tbsp brown sugar 1/2 tsp white pepper 1 tsp sesame oil Chicken bouillon power 3/4 cup warm chicken stock Cornstarch slurry

Prime Rib for the holidays 🎄 Recipe below ⬇️ (Full video on TT) 8lb Prime Rib Roast (ask the butcher to remove the bones and tie to reattach) 1 stick or half cup butter 2 sprigs fresh rosemary and extra to stuff the meat 3 sprigs fresh thyme 1/4 cup Dijon mustard 1 tsp garlic powder 1 tsp onion powder 2 tsp Tony’s creole seasoning 1 Tbsp worchestire sauce Salt and pepper to taste 4-5 cloves garlic thinly sliced 2 carrots 2 celery stalks 1 onion 1 head garlic -Take prime rib roast out of the fridge to rest for at least 1 hour. Pat completely dry before seasoning. Preheat oven to 500 degrees. -Chop fresh rosemary and thyme and mix together with softened butter, garlic, onion, Tony’s, worchestire, salt and pepper. -Roughly chop onion, carrots, celery and garlic head and arrange at the bottom of a roasting pan or oven safe skillet. Drizzle with olive oil and season with salt and pepper. -Thinly slice garlic cloves, dip in butter and sandwich with small piece of rosemary. Taking a pairing knife, stab holes at the top of the roast and insert garlic and rosemary in. Take remaining butter and smear all over. Insert a thermometer into the meat, bake at 500 for 15 minutes then reduce heat to 325. Bake for 13-15 minutes per pound depending on preference. I pulled mine at 120 degrees for a medium rare. Rest for 20-30 minutes then slice and serve with horseradish sauce and au jus. Horseradish sauce: 1 cup sour cream 2-3 Tbsp Horseradish cream sauce 1 tsp worchestire sauce 1 Tbsp chopped chives Pepper to taste (Mix well and set in the fridge) Au jus: 2 Tbsp drippings from prime rib 1 Tbsp flour 2 cups beef broth 1 cup dry red wine (I used Chianti) 1 tsp worchestire sauce (Heat drippings and flour until raw flour has cooked out. Add broth, wine and worschestire and heat on a rolling simmer until slightly thickened)

Turkey gravy 🦃 Recipe⬇️ 3 Tbsp fat from drippings 3 Tbsp flour 2 cups broth from turkey Strain out the veggies from the bottom of your turkey. Separate the fat from the rest of the drippings by either allowing to solidify in the fridge or spooning/sucking out with a turkey baster. To a saucepan, add in about 3 Tbsp fat and whisk in 3 Tbsp flour until the flour has cooked out or until it reaches your desired consistency. Slowly start whisking in the broth. Simmer for about 5 minutes until the gravy thickens. Keep in mind, it will continue to thicken as it cools. If you prefer more gravy, add in additional fat from the drippings or butter if you don’t have enough and add additional flour for a 1:1 ratio. Along with the broth from the turkey drippings, you can add in store bought chicken/turkey stock OR make your own stock from the turkey neck and giblets that were included with the turkey.