More HQ cooking. I must be butter because im on a roll with these.

    Ingredients
    1 pound boneless, skinless chicken thighs, patted dry with paper towels
    2 garlic cloves, finely chopped
    1 teaspoon plus a pinch of coarse kosher salt
    1/2 teaspoon freshly ground black pepper
    1 sweet onion, thinly sliced
    1 cup white wine
    1 bay leaf
    1 cinnamon stick
    1 tablespoon honey
    2 tablespoons unsalted butter

Instructions
    Preheat the oven to 450°F. In a large bowl, toss together the chicken, garlic, 1 teaspoon salt, and the pepper.
    In a small saucepan, simmer together the onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Mix in the honey and butter.
    Spoon the mixture over the chicken and toss well. Spread the thighs, onion mixture, and any juices onto a rimmed baking sheet. Bake until the chicken is no longer pink and the onions are meltingly tender and caramelized, about 25 minutes.

    Serves 2 to 4

Very moist and savory spatchcocked chicken from a good cook book.

 

I want to refund from an Scammer @Bivert if you maybe know a resolution it would be sick would also probably help a lot of other users.


https://sc.revolut.com/chargebacks/
need to fill that out, also have to provide some documents etc maybe you know if its possible to get them somehow... well conversation etc was on his Discord which is deleted so idk probably need to fake that (ik not allowed on nulled)

 

I can help. Send me a private message.

ty

@Lokky wanted to know how to cook steak on a printer, so I found a recipe online to share with you all.

HQ cooking here at nulled

A fantastic Strawberry Shortbread and Cream recipe.

+1. We need a new SE section. Fuck se.net and dPID.

wow im legit stuck at 297 likes. wow

wow

@sarah I make better cake than you



8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan

8 ounces bittersweet chocolate (not chips), chopped

3/4 cup sugar

1/3 cup unsweetened cocoa powder, plus more for dusting the cake

1/4 teaspoon fine salt

6 large eggs, separated

Whipped cream, for serving





Directions
Special equipment: A 9-inch spring-form pan

    Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
    Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
    Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

instructions unclear, ive been doxxed.