Search results for Amigurumi Cat Free Pattern

 

Hello amigurumi lovers and beautiful visitors

I wanted to share the free amigurumi patterns for you here. In my article, I will share 1 pattern and how to make it for you. At the end of my article, I will share amigurumi patterns that can generate ideas for you.

Materials and tools

• Plush yarn in any color
• Hook 4 mm
• Eyes for toys 14-18 mm
• Spout for toys 12x15 mm
• Filler for toys
• Thread for attaching parts: nylon, dental floss
• Pins tailors
• Needle for sewing details
• Scissors

Conventions

• KA – amigurumi ring
• vp – air loop
• sc – single crochet
• pr – increase
• ub – beauty
• (…) xn – repeat n times

Handles (2 parts)

We knit a chain of 2 air loops.

• 6 sc in the second loop
• inc x 6 (12)
• 4 sc, 4 inc, 4 sc (16)
• 6 sc, 2 dec, 6 sc (14)
• 5 sc, 2 dec, 5 sc (12)
• 5 sc, dec, 5 sc (11)
• Stuff only the bottom of the foot
• 7-13. 11 sc – 7 rows. We knit 4 more sc
• 8-11. 15 sc – 4 rows
• We knit two sides together – 5 sc.

Tail

• 6 sc in 2nd st
• (1 sc, inc) x 3 (9)
• 3-13. 9 sc – 11 rows
• We do not fill. Fold, knit together.

Legs (2 parts)

• 7 sc in the second loop
• inc x 7 (14)
• (1 sc, inc) x 7 (21)
• (6 sc, inc) x 3 (24)
• 24 sc
• (4 sc , dec) x 4 (20)
• (2 sc, dec) x 5 (15)
• 8-11. 15 sc – 4 rows
• Connecting column. Cut the thread. We knit the second leg in the same way, we do not cut the thread.

Body

We have the first leg where the thread is cut and the second where the thread is left. From the second, we knit a chain of 3 sc and mark the end of the row with a marker.

• 0-1. A chain of 4 ch, then we attach the first leg: we knit 15 sc on it. Further along the first side of the chain: ss, 2 inc, ss; again 15 sbn on the second leg – we reached the marker. On the second side of the chain: sl-st, 2 inc, sl-st and knit the remaining sb to the end of the row (to the marker) (42)
• 14 sb, inc, 18 sb, inc, 8 sb (44)
• We knit the tail. We make sure that it is in the middle above the chain: 1 sc, 4 together along the tail and body, 14 sc, inc, 7 sc, inc, 13 sc (46)
• 4-7. 46 sc – 4 rows.
• We stuff the bottom of the toy, the legs are tight
• (6 sc, dec) x 6 (40)
• 40 sc
• (6 sc, dec) x 5 (35)
• 35 sc
• (5 sc, dec) x 5 (30)
• We fill the belly not very tightly.
• (4 sc, dec) x 5 (25)
• (3 sc, dec) x 5 (20)
• We knit hands (20)
• (2 sc, dec) x 5 (15)
• (1 sc, dec) x 5 (10)
• Fill the neck tightly.

Head

• 7 sc in the second loop
• inc x 7 (14)
• (1 sc, inc) x 7 (21)
• (2 sc, inc) x 7 (28)
• (3 sc, inc) x 7 (35)
• (4 sc, inc) x 7 (42)
• (5 sc, inc) x 7 (49)
• 49 sc
• 49 sc. In this row there will be a nose: a marker around 27 sc. For convenient installation of accessories on a secure mount, we will knit a couple more rows of
• 10-13. 49 sc – 4 rows
• Let’s face ourselves. We put the spot in the 9th row between 27-28 sc. We rise up 2 rows – this is the 11th row: we put eyes at a distance of 8 sc.
• (5 sc, dec) x 7 (42).
• 42 sc.
• We begin to stuff the part: the cheeks are tight, but the head should be soft.
• (4 sc, dec) x 7 (35).
• (3 sc, dec) x 7 (28).
• (2 sc, dec) x 7 (21).
• (1 sc, dec) x 7 (14).
• dec x 7 (7) – pull off. Let’s hit it to the end.

Ears (2 parts)

• 7 sc in the ring. Do not tighten strongly so that there is a triangle
• Turn knitting. 3 sc, 3 sc in 1 (top), 3 sc
• Ch, turn knitting, inc, 4 sc, 3 sc in 1, 3 sc, inc 4.
• We tie the bottom, 7 sc (so that there is no big hole from the ring, grab a couple of columns from the bottom).

Muzzle tightening

We cut off the thread about 50 cm. If you take a dental thread, then fold it 2 times, nylon – 3 times, if YarnArt Jeans, then 1 thread. Jeans can tear if pulled too hard. I do everything with one thread.

We put the muzzle facing us, put our thumbs on the second row where there were 7 increases closer to the back, and put the index fingers on the eyes.

Squeeze these points – fix with threads. Change the pressure points until you find a position that you like.

Eyes

We introduce 1 into the row of increments (where we pressed it with our thumbs), we leave the tail of the thread about 15 cm. We display 2 on the side under the first eye. Enter 3 under the eye on the other side (this is after 3 sc). We bring it back to 1. We press it with a finger and slowly pull the thread, we fix it with knots.

We repeat everything again with the right eye (points 4 and 5), only wider (not after 3 sc, but after 5 sc). If the length allows, you can continue with the same thread.

Cheeks

We insert the needle as much as possible under the tip of the nose 6 – we display it in 1, pull it up. We repeat again.

Nose

We enter in 1 – we output 2 immediately above the nose on the right side. We enter the 3rd needle to the left above the nose on the other side (after 3 sc) – we bring it back to 1. Press down, pull, knit a knot.

If you want deeper eyes, we make additional parallel tightenings.

Right eye: draw 4 on one side under the eye – enter 5 on the same side above the eye – draw in 1, tighten with knots.

On the other hand, the same way: enter 6 at the bottom – enter 7 at the top – output to 1, tighten with knots.

We embroider the antennae, I have half of the YarnArt Jeans thread, because everything is too thick.

Add brows as desired.

Sew on the head

Thanks to the tightening of the muzzle, there is a recess under the head, as if we insert the neck there.

We thread the head and body with knitting needles so it will not move out during sewing. We begin to sew under the nose. We sew for the entire column of the 16th row. When half of the back is sewn, we take out the knitting needles, relax the head, sew it on.

Sew on the ears

Sew the ears to the head.

Feel free to tag me (@freeamigurumii) in your photos on Instagram or Facebook if you’d like!

All Finished.

Bacon Wrapped Pork Tenderloin

 Introduction

If you’re looking for a dish that brings together the flavors of juicy pork, savory bacon, and a hint of sweetness, this bacon-wrapped pork tenderloin is the perfect choice. It’s ideal for special gatherings or even a satisfying family dinner. The pork tenderloin stays tender and juicy on the inside while the bacon crisps up beautifully on the outside, creating a mouthwatering contrast of textures.

Ingredients

• 2 pork tenderloins
• 10-12 slices of bacon
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preparation
   • Preheat your oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup.
   • In a small bowl, combine brown sugar, Dijon mustard, smoked paprika, salt, and pepper. Mix well until it forms a paste.
2. Seasoning the Pork
   • Rub the brown sugar mixture evenly over the pork tenderloins, coating all sides. This will create a flavorful crust that enhances the taste of the pork.
3. Wrapping with Bacon
   • Carefully wrap each pork tenderloin with bacon slices, overlapping slightly. Secure the bacon with toothpicks if needed to keep it in place while baking.
4. Cooking
   • Place the bacon-wrapped tenderloins on the prepared baking sheet. Drizzle a bit of olive oil over the top to help the bacon crisp up.
   • Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C). For an extra crispy texture, broil for an additional 2-3 minutes at the end of the cooking time.
5. Serving Suggestions
   • Let the tenderloin rest for 5-10 minutes before slicing. This helps retain the juices and keeps the meat tender. Serve with roasted vegetables or mashed potatoes for a complete meal.

Conclusion
This bacon-wrapped pork tenderloin is a delightful blend of savory and sweet flavors, with each bite offering a crispy, juicy, and tender experience. Perfect for impressing guests or enjoying a memorable family meal, this dish is sure to become a favorite. Enjoy the compliments and savor the rich, mouthwatering flavors!

5 Minute Caramel Walnuts

 Easy candied walnuts that takes 5 minutes and has 5 ingredients. They are chewy, crisp, salty and not-too-sweet and tastes divine!!!

Ingredients

• 1 cup walnuts
• ¼ cup + 1 tablespoon golden brown sugar, both packed (do not use dark brown)
• ¼ cup water
• 1 tablespoon unsalted butter
• ⅛ teaspoon + 2 pinches salt

How To Make 5 Minute Caramel Walnuts

1. Place a piece of parchment on a dinner plate (approximately the size of the plate) or any other heat proof plate. Set aside.
2. Place all ingredients (except two pinches salt) in a medium non-stick skillet.
3. Place skillet over high heat and cook (stirring occasionally) for 5 minutes (stirring constantly in the last minute and reduce heat to medium during the last minute), until all moisture evaporates and the nuts get darker, glossy and begins to clump together (refer pictures).
4. It is important to make sure that all the liquid is evaporated before removing from heat.
5. Immediately transfer nuts (scraping any remaining caramel off the pan) on the prepared parchment. Spread the nuts, so that they are in a single layer and sprinkle 2 pinches salt evenly on top of nuts.
6. Let cool to room temperature and break apart with your fingers.
7. Store nuts in a container for several days <– if it lasts that long.

Notes

1. Non stick pan is a must.
2. You could use a small non-stick skillet, cooking time might take an additional 30-45 seconds

Enjoy!!

Creamy Potato & Hamburger Soup

 

Creamy Potato & Hamburger Soup Recipe

This Creamy Potato & Hamburger Soup is the ultimate comfort food. It combines tender potatoes, savory ground beef, and a creamy, flavorful broth for a warm and satisfying meal. This soup is easy to make, hearty enough to be a meal on its own, and perfect for cozy nights in. Let’s dive into this crowd-pleasing recipe!

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Ingredients for Creamy Potato & Hamburger Soup

• 1 lb ground beef
• 1 tablespoon olive oil (optional, if needed for browning)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium russet potatoes, peeled and diced
• 3 large carrots, diced
• 3 cups chicken broth (or beef broth for richer flavor)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and black pepper to taste
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 cup shredded cheddar cheese (optional, for added richness)
• 1 tablespoon fresh parsley, chopped (for garnish, optional)

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Step-by-Step Instructions for Creamy Potato & Hamburger Soup

Step 1: Brown the Ground Beef

1. Cook Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. If needed, add a tablespoon of olive oil to help with browning.
2. Drain Excess Fat: Drain any excess fat from the pot and set the browned beef aside.

Step 2: Sauté Onions and Garlic

1. Sauté Onion: In the same pot, add the diced onion and cook for 3-4 minutes until softened.
2. Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3: Add Potatoes, Carrots, and Broth

1. Combine Ingredients: Add the diced potatoes, carrots, chicken broth, thyme, basil, and a pinch of salt and pepper.
2. Return Beef: Add the browned beef back to the pot and stir to combine.

Step 4: Simmer the Soup

1. Bring to a Boil: Increase the heat to bring the soup to a gentle boil.
2. Cover and Cook: Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes and carrots are tender.

Step 5: Add Cream and Cheese

1. Make It Creamy: Stir in the milk (or half-and-half) and shredded cheddar cheese, if using. Stir until the cheese is melted and the soup is creamy.
2. Adjust Seasoning: Taste and adjust salt and pepper as needed.

Step 6: Serve and Garnish

1. Garnish: Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color.
2. Serve Warm: Enjoy this cozy, creamy soup hot with a side of crusty bread or crackers.

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Tips for Making the Best Creamy Potato & Hamburger Soup

• Use Starchy Potatoes: Russet potatoes work well because they break down slightly, making the soup extra creamy.
• For Extra Creaminess: Substitute some of the milk with heavy cream or add a dollop of sour cream just before serving.
• Cheese Lovers: Add more shredded cheese for a richer, cheesy flavor.

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Variations on Creamy Potato & Hamburger Soup

1. Add Veggies: Include corn, green beans, or peas for extra texture and flavor.
2. Spicy Kick: Add red pepper flakes or diced green chilies for a spicy twist.
3. Bacon Topping: Top the soup with crispy bacon bits for added crunch and flavor.

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Serving Suggestions

This Creamy Potato & Hamburger Soup pairs well with:

• Crusty Bread: Great for dipping and soaking up the creamy broth.
• Side Salad: A fresh green salad complements the richness of the soup.
• Crackers: Saltine or oyster crackers make a simple, tasty addition.

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Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Freezing: This soup freezes well for up to 2 months, though it may lose some creaminess. Let it cool before freezing in individual portions.
• Reheating: Reheat on the stovetop over medium-low heat, stirring frequently. Add a little extra milk if the soup has thickened too much.

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FAQs

Can I Make This Soup Gluten-Free?

Yes! This soup is naturally gluten-free as long as your broth and cheese are gluten-free.

Can I Use Different Meat?

Absolutely. You can use ground turkey, chicken, or sausage for a different flavor profile.

How Can I Thicken the Soup?

If you want an even thicker soup, mash a few of the potatoes with a fork or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

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This Creamy Potato & Hamburger Soup is a deliciously comforting meal that’s easy to prepare and full of savory flavors. Perfect for warming up on a chilly day, it’s a hearty option that the whole family will enjoy!

Hashbrown Chicken Casserole Recipe

 

Ingredients:

What You Need: Amount of Ingredient

Three cups of cooked and shredded chicken

Defrosted hashbrowns 30 ounces, one packet

One 10.5-ounce can of cream of chicken soup

One can (10.5 oz) of cream of mushroom soup

Sour cream one cup of milk Half a cup of melted unsalted butter half a cup

Cheddar cheese, shredded one and a half cups

Half a cup of chopped onion Garlic powder A teaspoon of salt black pepper, half a teaspoon 1/2 teaspoon

Breadcrumbs or cornflakes, crushed (optional) one cup

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rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

Get the oven ready. Kitchen stove: Set oven temperature to 350°F, or 175°C. Spray some cooking spray over a baking dish that measures 9 by 13 inches.

Mix the materials: Put all of the soups into a big bowl and mix them together. Add the sour cream, melted butter, milk, garlic powder, salt, and pepper. Blend well by stirring.

Combine the soup with thawed hashbrowns, chopped onion, 1 cup of shredded cheddar cheese, and shredded chicken. Blend well by stirring.

Put Casserole Together: Transfer the ingredients to the baking dish that has been preheated. Top with the remaining half cup of cheddar cheese. Crushed cornflakes or breadcrumbs may be used as an optional topping.

Paste: Place in a warm oven and bake for 45 to 50 minutes, or until the mixture bubbles and becomes golden.

After allowing some time to cool, you may serve. Toss in some parsley for garnish, if you want.

Enjoy !

Boost Your Wellness with This Pineapple Ginger Shot Recipe

 In the midst of cold and flu season, bolstering your immune system becomes more crucial than ever. What better way to do this than with a Pineapple Ginger Shot? This recipe is not only straightforward but also brimming with health benefits, thanks to its potent ingredients. With just a few simple steps, you can prepare this vibrant and nutritious shot to keep your wellness in check.

Ingredients:

Fresh ginger

Pineapple

Lime

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PREPARATION:

Prep Your Ingredients: Start by peeling and chopping the fresh ginger, pineapple, and lime. The freshness of these ingredients ensures the maximum nutritional benefit and flavor.

Extract the Juice:

Using a Juicer: If you have a juicer, simply feed the ginger, pineapple, and lime through it to extract their juices.

Without a Juicer: Don’t worry if you don’t own a juicer. You can blend all the ingredients in a high-speed blender and then strain the blend through a fine-mesh sieve. This will help you get rid of any fibrous pieces and leave you with smooth, drinkable juice.

Serve: Pour the extracted juice into small containers, aiming for about 1/3 cup of the mixture in each. These shots are best enjoyed fresh, offering a zesty, invigorating start to your day.

Why Pineapple Ginger Shots?

Ginger shots pack a powerful punch, thanks to ginger’s high levels of ketones and gingerols. These compounds not only impart ginger’s characteristic spicy flavor but are also powerful antioxidants. Ginger ranks high in antioxidant content, coming in just after pomegranates and certain berries.

The addition of pineapple doesn’t just sweeten the deal; it significantly boosts the shot’s health benefits. Pineapple is a rich source of bromelain, magnesium, and vitamin C, making this shot a nutritional powerhouse.

So, if you’re looking for a quick, delicious way to support your immune system, this Pineapple Ginger Shot recipe is perfect. It’s an excellent addition to your daily wellness routine, providing a burst of energy and a shield against seasonal ailments.

Join the Conversation

Have you given this Pineapple Ginger Shot a try? We’d love to hear about your experience. How did you find the taste? Did you notice any changes in how you feel? Your insights are valuable, so please share them in the comments below. Let’s spread the wellness one shot at a time!

Enjoy !