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Dont be put off by Romanescos bizarre appearance, just use Chef Johns zesty recipe to turn it into a savory roasted side dish.

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A tasty way to stay warm during the winter is to drink apple pie-flavored moonshine made with cake-flavored vodka.

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Vanilla sponge cake gets a drenching in a sweet combination of three kinds of milk and then frosted with cream cheese icing in a Mexican-inspired recipe.

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A quick and largely healthy snack, this spicy guacamole is made with red pepper flakes, cayenne, and jalapenos.

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Nobody will miss the meat when enjoying these easy vegetarian kofta pitas made with Impossibleâ„¢ burger and lots of Middle Eastern spices.

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For cooking chicken, rabbit, or veal, use this lovely wine fondue. Slices of raw meat are cooked by being dipped into the fondue while it is boiling.

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This Easy CrockPot Chili And Cornbread recipe is a delicious and convenient meal that combines hearty chili with savory cornbread, all made in one slow cooker.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 red bell pepper, chopped. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup frozen corn kernels. 1 packet chili seasoning mix. 1 cup shredded cheddar cheese. 1 box cornbread mix. 1/3 cup milk. 1 egg.

Instructions: In a skillet, cook ground beef until browned. Drain excess fat. Transfer cooked beef to the slow cooker. Add chopped onion, red bell pepper, kidney beans, black beans, diced tomatoes, corn kernels, and chili seasoning mix into the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. In a mixing bowl, prepare cornbread mix according to package instructions by combining cornbread mix, milk, and egg. Sprinkle shredded cheddar cheese over the chili in the slow cooker. Pour the cornbread batter evenly over the chili and cheese layer. Cover and continue cooking on high for an additional 1 hour or until cornbread is cooked through. Serve hot, spooning chili and cornbread into bowls. Optional: Garnish with additional shredded cheese, sour cream, or chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

Willowtree Campsites

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Without the gluten, you can still enjoy the taste of a Chicago-style deep-dish pizza. This gluten-free version tastes and feels just as good, making it perfect for people who have to watch what they eat.

Ingredients: 2 cups gluten-free pizza dough mix. 1/2 cup warm water. 3 tablespoons olive oil. 1 cup gluten-free pizza sauce. 2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni gluten-free. 1/2 cup sliced green bell pepper. 1/2 cup sliced onion. 1/2 cup sliced mushrooms. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your oven to 375F 190C. In a bowl, combine the gluten-free pizza dough mix with warm water and 2 tablespoons of olive oil. Mix until a dough forms. Press the dough into a greased 9-inch round cake pan, spreading it evenly to create the deep-dish crust. Brush the remaining olive oil over the crust and bake it for 10 minutes to partially pre-cook the crust. Remove the partially baked crust from the oven and let it cool for a few minutes. Spread the gluten-free pizza sauce evenly over the crust. Layer the shredded mozzarella cheese over the sauce. Add your desired toppings, such as sliced pepperoni, green bell pepper, onion, and mushrooms. Sprinkle dried oregano, garlic powder, salt, and pepper on top of the toppings. Bake the pizza in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a few minutes before slicing and serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ang Concept

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This cocktail is a fun take on the classic Aperol Spritz. It has the warmth of bourbon, the bittersweet taste of Aperol, and just the right amount of balance from the maple syrup.

Ingredients: 1 oz bourbon. 1 oz Aperol. 1/2 oz maple syrup. 2 oz sparkling water. Orange slice for garnish. Ice cubes.

Instructions: Fill a glass with ice cubes. Add bourbon, Aperol, and maple syrup to the glass. Stir well to combine ingredients. Top off with sparkling water. Garnish with an orange slice. Serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Brusi Newsletter

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Rainbow Sushi Rolls are brightly colored and tasty sushi rolls that are packed with different kinds of fresh vegetables and sushi-grade fish. They're great for sushi fans who want to try something new and tasty with traditional sushi rolls.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted vegetables carrot, cucumber, avocado, bell pepper. Sushi-grade fish salmon, tuna. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. Drain well. In a saucepan, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Remove from heat and let it cool. Transfer the cooked rice to a large bowl. Gradually add the vinegar mixture, folding it into the rice until well combined. Let the rice cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top edge. Arrange thin strips of vegetables and fish horizontally across the center of the rice. Roll up the sushi tightly using the bamboo mat, pressing gently to seal. Slice the roll into bite-sized pieces. Repeat with remaining ingredients to make more rolls. Serve the sushi with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 20 minutes

harvard philippine forum

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Indulge in the perfect combination of rich chocolate brownie cupcakes studded with chocolate chips, topped with a luscious peanut butter frosting. A delightful treat for chocolate and peanut butter lovers!

Ingredients: 1 box brownie mix. 1/2 cup vegetable oil. 2 large eggs. 1/4 cup water. 1 cup chocolate chips. 1/2 cup unsalted butter, softened. 1 cup creamy peanut butter. 2 cups powdered sugar. 1 teaspoon vanilla extract. 1/4 cup milk.

Instructions: Preheat the oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, mix together the brownie mix, vegetable oil, eggs, and water until well combined. Fold in the chocolate chips. Fill each cupcake liner with the brownie batter until about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out with moist crumbs not wet batter. Allow the cupcakes to cool completely before frosting. For the peanut butter frosting, beat together the softened butter and peanut butter until creamy. Add in the powdered sugar and vanilla extract, and continue to beat until well combined. Gradually add the milk until the frosting reaches a smooth and spreadable consistency. Once the cupcakes are cool, frost them with the peanut butter frosting. Optional: Garnish with additional chocolate chips or drizzle with melted chocolate. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

John A. Thorpe

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Healthy ingredients are used to make creamy and tasty cashew queso. It's great for dipping or pouring over your favorite Mexican-style foods.

Ingredients: 1 cup raw cashews. 1 cup water. 1/4 cup nutritional yeast. 1/4 cup chopped tomatoes. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Soak cashews in water for at least 4 hours or overnight. Drain and rinse cashews, then add them to a blender with 1 cup of fresh water. Blend until smooth and creamy. Add nutritional yeast, chopped tomatoes, lemon juice, minced garlic, onion powder, smoked paprika, chili powder, salt, and pepper to the blender. Blend again until everything is well combined and smooth. Transfer the mixture to a saucepan and heat over medium-low heat, stirring constantly until warm and thickened. Taste and adjust seasoning if necessary. Serve warm as a dip with tortilla chips or drizzle over nachos or tacos. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Steve's Place

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Easy to make at home, this chicken ramen is warm and tasty, perfect for a night in. It is easy to make and tastes great. The chicken is tender, the broth is flavorful, and the eggs are soft-boiled.

Ingredients: 2 boneless, skinless chicken breasts. 1 tbsp olive oil. 2 cloves garlic, minced. 1-inch piece of fresh ginger, grated. 4 cups chicken broth. 2 cups water. 2 tbsp soy sauce. 2 packages ramen noodles. 2 large eggs. 2 green onions, thinly sliced. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add garlic and ginger, saut until fragrant. Add chicken broth, water, and soy sauce, bring to a simmer. Add chicken breasts, simmer until cooked through, about 15 minutes. Remove chicken, shred with forks, set aside. In the same pot, bring broth back to a simmer. Add ramen noodles, cook according to package instructions. Meanwhile, in a separate pot, bring water to a boil. Carefully add eggs and boil for 6 minutes for soft-boiled eggs. Transfer eggs to an ice bath to cool, then peel and slice in half. Divide cooked noodles into bowls, top with shredded chicken, halved eggs, and green onions. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Sunnyvale Art Gallery

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This Caprese Pesto Bowtie Salad is a delightful fusion of classic Caprese salad and basil pesto combined with bowtie pasta. It's refreshing, flavorful, and perfect for a light lunch or a side dish at any gathering.

Ingredients: 8 oz bowtie pasta. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/4 cup basil pesto. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Follow the directions on the bowtie pasta package to cook it until it's al dente. Run cold water over the drain and rinse. Put the cooked pasta, cherry tomatoes, and fresh mozzarella balls in a large bowl. Add the olive oil to the pasta salad and mix it all together. Add the basil pesto to the salad and toss it gently so that everything is covered. Add pepper and salt to taste. Just before you serve the salad, drizzle the balsamic glaze over it. Lightly toss, and serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

pasquale aiello

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This firecracker salmon gets marinated in a sweet and spicy sauce with maple syrup and jalapeno peppers; feel free to double the amount of jalapeno pepper for more spiciness.

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This recipe for Slow Cooker Cheesy Vegetables is an easy and tasty side dish that goes well with any main dish. The dish will please even the pickiest eaters because it has a mix of vegetables covered in a creamy cheddar and Parmesan cheese sauce.

Ingredients: 1 lb mixed vegetables such as broccoli, cauliflower, and carrots. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: I put a mix of vegetables in the slow cooker. Shred cheddar cheese, grate Parmesan cheese, add heavy cream, garlic powder, salt, and pepper to a bowl, and mix them all together. Put the vegetables in the slow cooker. Add the cheese mixture and stir to mix. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the vegetables are soft and the cheese melts and bubbles. As a side dish, serve hot.

Prep Time: 10 minutes

Cook Time: 240 minutes

Peter Hansen

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With its creamy basil pesto and savory stuffed pearl onions, this vegan orecchiette pasta is a great mix of tastes and textures. This dish is great for a special occasion or a cozy dinner during the week.

Ingredients: 200g orecchiette pasta. 2 cups fresh basil leaves. 1/2 cup walnuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup olive oil. Salt and pepper to taste. 12 pearl onions. 1/4 cup breadcrumbs. 1/4 cup vegan parmesan. 1 tbsp olive oil. 1/2 cup vegetable broth.

Instructions: Cook orecchiette pasta according to package instructions. Drain and set aside. In a food processor, combine basil leaves, walnuts, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to make the basil pesto. Peel and hollow out pearl onions, leaving the outer layers intact. In a bowl, mix breadcrumbs, vegan parmesan, and a pinch of salt. Stuff each pearl onion with the breadcrumb mixture. In a pan, heat olive oil over medium heat. Add stuffed pearl onions and cook until browned. Add vegetable broth to the pan, cover, and cook for 10-15 minutes, or until onions are tender. In a large bowl, toss cooked pasta with basil pesto. Serve pasta topped with stuffed pearl onions.

Prep Time: 20 minutes

Cook Time: 25 minutes

Sendai Earthquake Japan