biames

[biames]

The spicy chipotle zucchini and hearty pinto beans in these Smothered Salsa Verde Burritos give them a lot of flavor. The tangy salsa verde and creamy avocado on top finish them off. A tasty and satisfying vegan meal!

Ingredients: 1 cup cooked pinto beans. 2 medium zucchinis, diced. 2 tablespoons chipotle peppers in adobo sauce, minced. 1 cup salsa verde. 4 large flour tortillas. 1 cup vegan cheese, shredded. 1 avocado, sliced. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Diced zucchini should be cooked in a skillet over medium-low heat for about 5 minutes, or until soft. To the pan, add minced chipotle peppers and cooked pinto beans. Cook for two more minutes. You can use the oven or microwave to warm up the flour tortillas. Spread the zucchini and bean mix out evenly on each tortilla. Put a small amount of salsa verde and vegan cheese on top of each tortilla. Put the burritos in a baking dish seam-side down after rolling them up. Add more vegan cheese on top of the burritos and pour the rest of the salsa verde on top. Put the burritos in an oven that has already been heated up for 15 minutes, or until they are hot all the way through and the cheese is melted and bubbly. Add sliced avocado and chopped cilantro on top after taking it out of the oven. Before you serve, add salt and pepper to taste.

Prep Time: 15 minutes

Cook Time: 20 minutes

Trip Dont Fall

[biames]

Indulge in the warmth and comfort of a rustic farmhouse coffee with a hint of cinnamon and sweetened cream. Perfect for your small coffee station in a farmhouse setting.

Ingredients: 2 cups of freshly brewed coffee. 1/4 cup of heavy cream. 2 tablespoons of brown sugar. 1/2 teaspoon of cinnamon. Whipped cream for topping. Cinnamon sticks for garnish.

Instructions: Make two cups of your favorite coffee and pour them into mugs that look old. Low heat should be used to warm the heavy cream in a small saucepan, but not boil it. Add the cinnamon and brown sugar to the warm cream and stir them in until they are mixed in. Pour the sweetened cream mixture into the coffee mugs and mix the coffee and cream mixture together slowly. Put a big dollop of whipped cream on top of each mug and decorate with a cinnamon stick. Enjoy your warm rustic farmhouse coffee while it's still hot.

Prep Time: 5 minutes

Cook Time: 5 minutes

Casal De La Cuina

[biames]

This Thai Seafood Noodle Bowl combines the vibrant flavors of Thai cuisine with the freshness of seafood and aromatic herbs. The creamy coconut curry base infused with Thai red curry paste delivers a spicy kick, perfectly complementing the tender mixed seafood and rice noodles. It's a light yet satisfying meal bursting with flavor!

Ingredients: 200g rice noodles. 200g mixed seafood shrimp, squid, mussels. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1 small onion, sliced. 1 red bell pepper, sliced. 1 carrot, julienned. 2 tbsp Thai red curry paste. 400ml coconut milk. 2 tbsp fish sauce. 1 tbsp brown sugar. Juice of 1 lime. 1 handful fresh cilantro, chopped. 1 handful fresh basil leaves. Salt and pepper to taste.

Instructions: Cook rice noodles according to package instructions, drain, and set aside. In a large skillet, heat vegetable oil over medium heat. Add minced garlic and sliced onion, cook until fragrant. Add red bell pepper and carrot, stir-fry for 2-3 minutes. Push vegetables to the side of the skillet and add Thai red curry paste, cook for 1 minute. Pour in coconut milk, fish sauce, and brown sugar, stir well to combine. Bring the mixture to a simmer, then add mixed seafood. Cook for 5-7 minutes until seafood is cooked through. Stir in lime juice, chopped cilantro, and basil leaves. Season with salt and pepper to taste. Divide cooked noodles into bowls, ladle seafood curry over the noodles. Garnish with additional herbs if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

arg plant women

[biames]

Broodstengels met ham en pesto dip zijn een gaaf en snel te maken eten die ze perfect zijn voor bij de borrel of als voorgerecht. Cracker-like broodstengels, smoked ham, and creamy pesto dip go together like peanut butter and jelly.

Ingredients: 4 broodstengels baguette of ciabatta. 8 plakjes ham. 4 eetlepels pesto. 1 teentje knoflook fijngehakt. 2 eetlepels olijfolie. Zout en peper naar smaak.

Instructions: Verwarm de oven voor op 180C 356F. Snijd de broodstengels in de lengte doormidden, maar laat ze aan de onderkant nog aan elkaar zitten. Besmeer de binnenkant van de broodstengels met pesto en verdeel de plakjes ham erover. Verdeel de fijngehakte knoflook gelijkmatig over de ham en besprenkel met olijfolie. Breng op smaak met zout en peper. Leg de broodstengels op een bakplaat en bak ze in de voorverwarmde oven gedurende 10-12 minuten, of tot ze knapperig zijn en de ham lichtjes is gekarameliseerd. Haal uit de oven en snijd de broodstengels in stukken. Serveer de broodstengels met ham en pestodip direct en geniet ervan!

Prep Time: 15 minutes

Cook Time: 12 minutes

woolf music

[biames]

Delightful Oreo cookies combined with creamy vanilla ice cream and colorful sprinkles make for a fun and tasty frozen treat, perfect for birthdays or any celebration!

Ingredients: 1 package Oreo cookies. 1 quart vanilla ice cream. Sprinkles.

Instructions: Either use a food processor or put the Oreos in a plastic bag and hit them with a rolling pin until they are fine crumbs. Add the Oreo crumbs and mix them into the vanilla ice cream until everything is well mixed together. Put a popsicle stick in the middle of each ice cream pop mold. Put the Oreo ice cream mix into the molds and tap them gently to get rid of any air bubbles. Add colored sprinkles to the tops of the pops. Put the pops in the freezer for at least four hours, or until they are hard. Run warm water around the outside of the molds to get the popsicles out. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

Ath Rail

[biames]

The cinnamon snickerdoodle fudge is a fun take on the traditional snickerdoodle cookie. It's thick, creamy, and tastes great with cinnamon. This sweet and spicy treat is great for holiday parties or any time you want something sweet.

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 cup crushed snickerdoodle cookies. 1/4 cup cinnamon sugar for dusting.

Instructions: Cover a square 8x8-inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Put the white chocolate chips, sweetened condensed milk, and unsalted butter in a bowl that can go in the microwave. To make the mixture smooth and fully melted, microwave it for 30 seconds at a time and stir it after each one. Watch out not to get too hot. Add the vanilla extract and cinnamon powder and mix them in well. Make sure the crushed snickerdoodle cookies are spread out evenly in the mixture as you fold them in. Put the fudge mixture into the baking pan that has been prepared. Use a spatula to spread it out evenly. For an extra cinnamon kick, sprinkle cinnamon sugar on top. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Enjoy it by cutting it into squares.

Prep Time: 15 minutes

Cook Time: 2 minutes

Willowtree Campsites

[biames]

This smoothie with blueberries, bananas, and flax is delicious! Since it tastes so good, you lose track of its health benefits!

[biames]

This simple chicken tamale pie is baked with a cornbread topping on top and a chunky chicken filling loaded with beans, olives, corn, and poblano peppers.

[biames]

The majority of the preparation is done the previous evening so that the bread and apples can fully absorb the flavors. Put them in the oven the next morning, then make the decadent caramel sauce to drizzle over everything.

[biames]

a delicious Cajun dish. Chicken, sausage, onion, and celery with a cayenne pepper and garlic seasoning. Of course, the roux is necessary for any Cajun dish to be complete.

[biames]

These quesadillas with black beans and corn are incredibly cheesy, mildly spicy, and mildly sweet. Every time, my vegetarian husband raves about these! Feel free to experiment and include chicken or vegetables, if you like. Sour cream and salsa should not be overlooked.

[biames]

This yummy caramel apple recipe coats tart apples with rich caramel. Sprinkle with nuts, crushed cookies, or whatever you desire for a sweet treat!

[biames]

The flavors in these Teriyaki Salmon Bowls are just right. They have soft salmon fillets glazed with homemade teriyaki sauce, served over fluffy rice and crunchy mixed vegetables.

Ingredients: 4 salmon fillets. 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons water. 2 cups cooked rice. 2 cups mixed vegetables such as broccoli, carrots, and bell peppers. 2 tablespoons sesame seeds. 2 green onions, sliced.

Instructions: Put honey, garlic, ginger, soy sauce, and mirin in a small saucepan. Bring it down to a low heat and cook for 5 minutes. Make a slurry with water and cornstarch in a small bowl. The sauce will get thicker after about two minutes of cooking after you stir the slurry into it. Take it off the heat. Get the oven ready by heating it up to 400F 200C. On a baking sheet that has been lined with parchment paper, put the salmon fillets. Use a lot of teriyaki sauce to cover each fillet. Salmon should be baked for 12 to 15 minutes, or until it's flaky and cooked all the way through. Steam or stir-fry the mixed vegetables until they are soft but still crunchy while the salmon is cooking. To put the bowls together, add cooked rice to each serving bowl. Add cooked vegetables and salmon fillets that have been baked on top. If you want, add more teriyaki sauce on top. Put green onions and sesame seeds on top to make it look nice. Warm up and serve. Have fun with your tasty Teriyaki Salmon Bowls!

Prep Time: 15 minutes

Cook Time: 20 minutes

Studi Sitchiniani

[biames]

Appam is a popular South Indian breakfast dish, known for its soft and fluffy center with crispy edges. It is made from fermented rice batter and is usually served with coconut milk or various curries.

Ingredients: 1 cup of raw rice. 1/4 cup of cooked rice. 1/4 cup of grated coconut. 1/2 teaspoon of yeast. 1/2 teaspoon of sugar. Salt to taste. Water as needed.

Instructions: Wash and soak the raw rice for 4-6 hours or overnight. Drain the soaked rice and blend it with cooked rice and grated coconut to make a smooth batter. In a small bowl, dissolve yeast and sugar in a little warm water and let it rest for 10 minutes until it froths. Mix the yeast mixture into the rice batter and add salt. Allow it to ferment for 6-8 hours or overnight until it doubles in volume. Heat an appam pan or appachatti and grease it with a little oil. Pour a ladle of batter into the center and swirl the pan to spread it thinly around the edges, leaving the center thicker. Cover the pan with a lid and cook on low heat for 2-3 minutes or until the edges turn crisp and golden brown. Remove the appam from the pan and serve hot with your favorite side dish.

Prep Time: 20 minutes

Cook Time: 15 minutes

Cryptickoi

[biames]

This quick and easy mushroom ramen noodle soup is perfect for a comforting meal in just 10 minutes. Packed with umami flavors from mushrooms and savory broth, it's a satisfying vegan dish.

Ingredients: 2 packs of instant ramen noodles. 4 cups vegetable broth. 1 cup sliced mushrooms. 2 cups spinach. 2 cloves garlic, minced. 1 tbsp soy sauce. 1 tsp sesame oil. 1 tsp sriracha optional. Sliced green onions for garnish.

Instructions: Bring vegetable broth to a boil in a pot. Put in garlic that has been minced, soy sauce, and sesame oil. After 3 minutes, cook. Put in the instant ramen noodles and cook for two to three minutes, until the noodles get soft. The spinach will wilt after about one minute of being stirred in. You can add sriracha for extra heat if you want to. Add sliced green onions on top and serve hot.

Prep Time: 5 minutes

Cook Time: 5 minutes

Luiz Valerio Writer

[biames]

This vegan mulled wine is a cozy drink that's great for getting together with other people. When you mix red wine, spices, and citrus fruits, you get a warm and fragrant drink.

Ingredients: 2 bottles red wine. 4 cups apple cider. 1/2 cup maple syrup. 1 orange, sliced. 1 lemon, sliced. 2 cinnamon sticks. 6 whole cloves. 6 whole allspice berries. 1 inch fresh ginger, sliced. 1/4 cup brandy optional.

Instructions: Combine all ingredients except brandy in a crock pot. Stir well to combine. Cook on low heat for 1-2 hours, stirring occasionally. Once heated through and flavors have melded, stir in brandy if using. Serve hot in mugs, garnished with additional citrus slices if desired.

Prep Time: 10 minutes

Cook Time: 120 minutes

lynda wisdo

[biames]

Bang Bang Chicken Kabobs are a delicious and spicy twist on traditional chicken kabobs. The creamy and spicy Bang Bang sauce adds a burst of flavor to the tender grilled chicken. Perfect for a summer barbecue or weeknight dinner!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup mayonnaise. 2 tablespoons sweet chili sauce. 1 tablespoon sriracha sauce. 1 tablespoon honey. 1 teaspoon soy sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and black pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine mayonnaise, sweet chili sauce, sriracha sauce, honey, soy sauce, garlic powder, onion powder, salt, and black pepper. This will be your Bang Bang sauce. Thread chicken cubes onto the soaked wooden skewers. Preheat your grill to medium-high heat. Place the chicken skewers on the grill and brush generously with the Bang Bang sauce. Grill the chicken for 6-8 minutes per side or until fully cooked and slightly charred, basting with more sauce as needed. Remove from the grill and serve hot with extra Bang Bang sauce for dipping. Enjoy your Bang Bang Chicken Kabobs!

Prep Time: 20 minutes

Cook Time: 15 minutes

Luiz Valerio Writer