rawpleasures

[rawpleasures]

Young green jackfruit is used in this vegan pulled pork recipe to make it feel like pulled pork. It's cooked in a savory, smoky sauce and put on burger buns with your choice of toppings.

Ingredients: 1 can young green jackfruit in water or brine, drained and rinsed. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. 1/2 cup vegetable broth. 2 tablespoons tomato paste. 2 tablespoons soy sauce or tamari. 1 tablespoon maple syrup or agave nectar. Salt and pepper to taste. 4-6 burger buns or rolls. Optional toppings: coleslaw, pickles, vegan mayo.

Instructions: Shred the jackfruit into small pieces that look like pulled pork. You can do this with your hands or a fork. In a big pan, heat the olive oil over medium-low heat. It will take about 5 minutes of cooking after adding the onion and garlic until they are soft. Smoked paprika, cumin, and chili powder should all be added to the pan in that order. Stir every now and then for another 5 minutes. The tomato paste, soy sauce, maple syrup, and vegetable broth should all be mixed in. Lower the heat and let it cook for 15 to 20 minutes, or until the jackfruit is soft and the sauce has thickened. Add pepper and salt to taste. If you want, you can toast the burger buns or rolls. Put together the sandwiches by spreading a lot of the jackfruit mixture on the bottom half of each bun. If you want, you can add vegan mayo, pickles, and coleslaw on top. Put the top half of the bun on top, and serve right away.

Prep Time: 15 minutes

Cook Time: 30 minutes

Rga Bicester

[rawpleasures]

Indulge in the nostalgia of corn dogs with this keto-friendly version. A crispy, flavorful coating without the carbs! #KetoCornDog #LowCarbRecipe #KetoDiet

Ingredients: 8 hot dogs preferably low-carb or keto-friendly. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup grated Parmesan cheese. 1 teaspoon baking powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsweetened almond milk. 8 wooden skewers. Oil for frying avocado oil or any keto-friendly oil.

Instructions: Preheat the oil in a deep fryer or large pot to 350F 175C. In a bowl, whisk together almond flour, coconut flour, grated Parmesan cheese, baking powder, garlic powder, onion powder, and salt. Add eggs and almond milk to the dry ingredients. Mix until a thick batter forms. Skewer each hot dog with a wooden skewer. Dip each hot dog into the batter, coating it evenly. Carefully place the battered hot dogs into the preheated oil and fry until golden brown about 3-4 minutes. Use a slotted spoon to remove the keto corn dogs from the oil and place them on a paper towel to drain excess oil. Serve the keto corn dogs with your favorite low-carb dipping sauce. Enjoy this delicious low-carb twist on a classic corn dog!

Prep Time: 15 minutes

Cook Time: 15 minutes

#KetoDiet, #LowCarbRecipe, #KetoCornDog

skilo

[rawpleasures]

If you like sweets, these Butterscotch Cupcakes with Butterscotch Frosting are a great treat. It tastes like rich butterscotch in the moist and fluffy cupcakes, and the creamy butterscotch frosting makes them even more decadent.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup butterscotch chips. 1/2 cup whole milk.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Fold in the butterscotch chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the butterscotch frosting, you will need: 1/2 cup unsalted butter, softened 1 cup butterscotch chips, melted and cooled 2 cups powdered sugar 2-3 tablespoons heavy cream In a mixing bowl, beat the softened butter until creamy. Add the melted butterscotch chips and mix until well combined. Gradually add the powdered sugar and heavy cream, alternating between them, until you reach the desired frosting consistency. Pipe or spread the butterscotch frosting onto the cooled cupcakes. Optional: Garnish with additional butterscotch chips or a drizzle of butterscotch sauce. Enjoy your delicious Butterscotch Cupcakes with Butterscotch Frosting!

Prep Time: 20 minutes

Cook Time: 20 minutes

Salontique

[rawpleasures]

This Crock-Pot Chicken Enchilada Dip is a tasty and easy appetizer that is great for parties or getting together on game day. Enjoy the tastes of chicken enchiladas in the form of a dip with just four easy ingredients!

Ingredients: 2 cups cooked chicken, shredded. 1 can 10 oz red enchilada sauce. 1 cup shredded cheddar cheese. 1/2 cup sour cream.

Instructions: Put the cooked chicken and enchilada sauce in a slow cooker. Add the sour cream and shredded cheddar cheese and mix them in well. Put a lid on top and cook on low for one to two hours, or until everything is hot and bubbling. Warm it up and serve it with tortilla chips or anything else you like to dip.

Prep Time: 10 minutes

Cook Time: 120 minutes

Fairview Baptist Church Mineral Wells

[rawpleasures]

This Egg and Pesto Sandwich with Green Peas is a tasty and filling keto-friendly meal. After cooking scrambled eggs until they are fluffy and adding bright green peas, they are put between two slices of keto-friendly bread that have pesto sauce spread on them. With protein-rich eggs, green peas that are full of nutrients, and savory pesto, you can make a tasty sandwich that's great for breakfast, lunch, or a light dinner.

Ingredients: 2 eggs. 2 tablespoons pesto sauce. 1/4 cup cooked green peas. 2 slices keto-friendly bread. 1 tablespoon butter or olive oil. Salt and pepper to taste.

Instructions: In a small bowl, whisk the eggs and season with salt and pepper. Heat the butter or olive oil in a skillet over medium heat. Pour the whisked eggs into the skillet and cook until scrambled and set. Spread pesto sauce on one side of each bread slice. Place the cooked scrambled eggs on one bread slice. Top the eggs with cooked green peas. Cover with the second bread slice to form a sandwich. Slice the sandwich in half and serve immediately.

Prep Time: 5 minutes

Cook Time: 10 minutes

Sandee

[rawpleasures]

A bubbly twist on the classic Sangria, perfect for celebrations and gatherings.

Ingredients: 1 bottle of Champagne or sparkling wine. 1/2 cup brandy. 1/4 cup orange liqueur. 1 cup orange juice. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1 cup mixed berries.

Instructions: In a large pitcher, combine brandy, orange liqueur, orange juice, and sliced fruits Chill for at least 1 hour When ready to serve, add Champagne or sparkling wine Serve over ice Garnish with mixed berries

Prep Time: 10 minutes

Cook Time: 0 minutes

The Offical Lightning

[rawpleasures]

A delicious fusion of Asian flavors and classic burgers. These Asian Fusion Burgers feature juicy beef patties seasoned with soy sauce, sesame oil, and ginger, topped with spicy mayo and coleslaw for a perfect blend of textures and tastes.

Ingredients: 1 lb ground beef. 1/4 cup breadcrumbs. 1/4 cup finely chopped green onions. 2 cloves garlic, minced. 1 tbsp soy sauce. 1 tsp sesame oil. 1/2 tsp ginger, grated. 4 hamburger buns. 1 cup coleslaw mix. 1/4 cup mayonnaise. 1 tsp Sriracha sauce. 4 slices of provolone cheese. Lettuce leaves and sliced tomatoes for topping. Salt and pepper to taste. Vegetable oil for grilling.

Instructions: Ground beef, breadcrumbs, garlic, green onions, soy sauce, sesame oil, and grated ginger should all be mixed together in a bowl. Add pepper and salt. Mix it well, then shape it into 4 burger patties. Warm up your grill or pan on the stove over medium-high heat and coat with vegetable oil to keep food from sticking. Put the burger patties on the grill or pan and cook for four to five minutes on each side, or until they are done the way you like them. Add a slice of provolone cheese to each patty in the last minute of cooking and cover until the cheese melts. Put Sriracha sauce and mayonnaise in a small bowl and mix them together. This will make the spicy mayo sauce. You can grill or toast the hamburger buns until they are lightly browned. Spread a lot of spicy mayo on the bottom half of each bun before putting the burgers together. On top of the mayo, put a lettuce leaf and a tomato slice. Put the cooked burger patty on top of the melted cheese. Then add a handful of coleslaw mix. Place the other half of the bun on top and use a toothpick to hold it in place if necessary. Good luck with your Asian Fusion Burgers! Keep them hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dorota Greta

[rawpleasures]

A quick and easy way to enjoy the flavors of traditional baked ziti using a pressure cooker. Perfectly cooked pasta with a rich and cheesy tomato sauce.

Ingredients: 1 pound ziti pasta. 1 pound ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 28 ounces crushed tomatoes. 1 can 15 ounces tomato sauce. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup ricotta cheese. Fresh basil for garnish optional.

Instructions: Set the pressure cooker to 'Saut' mode and brown the ground beef with chopped onions and minced garlic until meat is browned and onions are softened. Add crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and black pepper to the pressure cooker. Stir well. Break the ziti pasta in half and add it to the pressure cooker. Ensure that the pasta is submerged in the sauce. Lock the pressure cooker lid and set to 'High Pressure' for 6 minutes. Once cooking is complete, perform a quick pressure release and carefully open the lid. Stir in the mozzarella, Parmesan, and ricotta cheeses until well combined. Let the mixture sit for a few minutes to allow the cheeses to melt and the dish to thicken. Serve the Pressure Cooker Baked Ziti in bowls, garnished with fresh basil if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

skilo

[rawpleasures]

Experience the fusion of Asian flavors in a delightful taco form. These Asian Pork Wonton Tacos feature savory ground pork, crisp coleslaw, and a medley of aromatic seasonings.

Ingredients: 1 lb ground pork. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1/4 cup green onions, chopped. 1 cup coleslaw mix. 1/4 cup cilantro, chopped. 1 tablespoon rice vinegar. 1 tablespoon vegetable oil. Wonton wrappers. Sesame seeds for garnish. Lime wedges for serving.

Instructions: Put ground pork in a pan and cook it over medium-low heat until it turns brown and is fully cooked. Get rid of extra fat. Put garlic, ginger, green onions, soy sauce, hoisin sauce, sesame oil, and mix them all together in a bowl. Mix the ingredients together before adding them to the cooked pork. Mix the coleslaw mix with rice vinegar and cilantro in a different bowl. In a pan, heat up vegetable oil. Put wonton wrappers in the pan and use a metal taco stand or flip them over muffin cups to shape them into tacos. Cook until they are crispy and hold their shape. Put some of the Asian pork mixture into each wonton taco shell and then put some of the coleslaw mixture on top of that. Serve with lime wedges and sesame seeds on top. These Asian Pork Wonton Tacos are a mix of different tastes and textures.

Prep Time: 15 minutes

Cook Time: 15 minutes

Maresa Ronja

[rawpleasures]

This crowd-pleasing beef and bacon chili made with 2 kinds of beans uses brown sugar to balance out the 4 1/2-alarm levels of spiciness.

[rawpleasures]

A traditional Brazilian recipe for cheese rolls uses two kinds of naturally gluten-free manioc starch combined with Cheddar and Parmesan cheeses, but these are cooked in an air fryer rather than an oven.

[rawpleasures]

Cipollini onions are a type of small, sweet onion. In this recipe, they are cooked in a sweet and sour Balsamic vinegar glaze to make a delicious side dish or appetizer.

[rawpleasures]

Impress your guests at your next gathering with this delicious appetizer made with goat cheese, caramelized onions, and dried Mission figs.

[rawpleasures]

Cure your sweet tooth with this easy recipe requiring just four ingredients: graham crackers, chocolate chips, coconut, and sweetened condensed milk.

[rawpleasures]

This imitation of Alice Springs chicken features tender chicken topped with bacon, cheese, sautéed mushrooms, and honey mustard sauce.

[rawpleasures]

Chocolaty loaf of bread that's not too sweet. Great with peanut butter, toasted, and for breakfast. Kids LOVE it!

[rawpleasures]

These Flat Iron Steak Tacos are a delightful fusion of flavors, featuring a rich black bean mole, zesty pico de gallo, and a refreshing slaw. Perfect for taco night!

Ingredients: 1 lb flat iron steak. 1 cup black beans. 1/2 cup chicken broth. 1/4 cup onion, diced. 2 cloves garlic, minced. 2 tsp chili powder. 1 tsp cumin. Salt and pepper to taste. 8 small taco tortillas. 1 cup shredded cabbage. 1/2 cup carrots, julienned. 1/2 cup red bell pepper, thinly sliced. 1/4 cup cilantro leaves, chopped. 1 lime, juiced. 1 cup diced tomatoes. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, minced. 2 tbsp olive oil. 2 tsp red wine vinegar. 1/2 tsp sugar.

Instructions: Season the flat iron steak with salt, pepper, and 1 tsp of chili powder. Heat a grill or grill pan over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare. Let it rest for a few minutes, then slice it thinly against the grain. In a saucepan, saut the diced onion and minced garlic in 1 tbsp of olive oil until softened. Add black beans, chicken broth, 1 tsp of chili powder, cumin, salt, and pepper. Simmer for 5-7 minutes, then use an immersion blender to puree the mixture into a smooth mole sauce. Keep warm. In a mixing bowl, combine shredded cabbage, julienned carrots, thinly sliced red bell pepper, and chopped cilantro. In a separate bowl, whisk together the lime juice, 1 tbsp of olive oil, red wine vinegar, sugar, and a pinch of salt. Pour this dressing over the slaw and toss to combine. In another bowl, prepare the pico de gallo by combining diced tomatoes, finely chopped red onion, minced jalapeo pepper, and chopped cilantro. Season with salt and pepper to taste. To assemble the tacos, warm the tortillas, spread a spoonful of black bean mole on each tortilla, top with sliced flat iron steak, slaw, and pico de gallo. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

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