carl-greyems

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Just like potato pancakes only shredded carrots star in this one. Eggs, flour, breadcrumbs and garlic surround and bind the carrot together. They cook up crusty and golden and are so good with homemade applesauce.

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This ham's brown sugar glaze includes whole garlic cloves that are baked in.

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This decadent German chocolate cake from an old family recipe that will feed a crowd is beautifully accented by hidden pockets of creamy cheesecake.

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In this easy Cajun-inspired recipe, Creole-seasoned crawfish stew is spooned into a bread loaf cut into the shape of a pirogue boat.

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This strawberry cobbler using fresh strawberries is a fantastic summer dessert. Serve with ice cream for a real treat.

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This is a fast, low budget and vegetarian friendly side dish, meal or potluck dish. It serves 2 as a meal and 4 as a side dish. Use pan drippings for added flavor.

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This Apple Cranberry Moscow Mule is a festive take on the original drink. It combines the tastes of apple, cranberry, and ginger to make a cool and festive drink.

Ingredients: 2 oz vodka. 1 oz apple cider. 1 oz cranberry juice. 1/2 oz lime juice. Ginger beer, to top. Apple slices and cranberries, for garnish.

Instructions: Put vodka, apple cider, cranberry juice, and lime juice in a copper mug. Put ice cubes in the mug. Add some ginger beer on top. Mix everything together slowly. Add apple slices and cranberries as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Deli Icious

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Indulge in the rich flavors of hot chocolate with this dreamy vegan cake. Moist and chocolatey, it's perfect for satisfying your sweet cravings without any animal products.

Ingredients: 2 cups all-purpose flour. 1 cup cocoa powder. 1 1/2 cups granulated sugar. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 3/4 cups non-dairy milk such as almond or soy milk. 1/2 cup vegetable oil. 2 tbsp apple cider vinegar. 2 tsp vanilla extract. 1/2 cup vegan chocolate chips. Vegan whipped cream optional. Vegan marshmallows optional. Vegan chocolate sauce optional.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased and floured. Sift the cocoa powder, sugar, baking powder, baking soda, and salt together in a large bowl. Pour non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract into a different bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add vegan chocolate chips and mix well. Spread the batter out evenly in the baking pan that has been prepared. Put it in an oven that has already been heated and bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool in the pan for a full hour. Add vegan whipped cream, vegan marshmallows, and vegan chocolate sauce on top once it's cool, if you want. Cut and serve. Have fun with your green hot chocolate dream cake!

Prep Time: 15 minutes

Cook Time: 35 minutes

Sketching Tips

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This Easy Guacamole recipe is a simple and delicious way to enjoy the creamy goodness of ripe avocados. It's perfect as a dip for parties or as a topping for tacos and burritos. The fresh ingredients add a burst of flavor to your snacks or meals.

Ingredients: 4 ripe avocados. 1 small red onion, finely diced. 1-2 cloves of garlic, minced. 1-2 fresh jalapeo peppers, seeds removed and minced. 1-2 medium tomatoes, diced. Juice of 1-2 limes. Salt and pepper to taste. Fresh cilantro leaves, chopped optional.

Instructions: Cut the avocados in half, remove the pits, and scoop out the flesh into a mixing bowl. Mash the avocado with a fork or potato masher until you achieve your desired consistency chunky or smooth. Stir in the diced red onion, minced garlic, and minced jalapeo peppers. Add the diced tomatoes and lime juice, and mix everything together. Season the guacamole with salt and pepper to taste. If desired, sprinkle chopped cilantro leaves on top for added flavor and garnish. Serve immediately with your favorite tortilla chips or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 0 minutes

arg plant women

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These Gluten-Free Gingerbread Chocolate Chip Bites are a delightful no-bake treat perfect for satisfying your sweet tooth during the festive season. Packed with warm gingerbread spices and sweet chocolate chips, they are also a healthier option for snacking.

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup almond butter. 1/4 cup honey or maple syrup. 2 tablespoons ground flaxseed. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/3 cup mini chocolate chips gluten-free. 1/4 cup chopped crystallized ginger.

Instructions: Honey or maple syrup, ground flaxseed, ground ginger, ground cinnamon, ground cloves, and salt should all be put into a food processor along with the gluten-free rolled oats. When you pulse the food, it turns into a sticky dough. Add the mini chocolate chips and chopped crystallized ginger to the dough after moving it to a mixing bowl. Make bite-sized balls out of the mixture with your hands and put them on a tray lined with parchment paper. Put the bites in the fridge for at least 30 minutes to make them firm. Gluten-Free Gingerbread Chocolate Chip Bites are a healthy and fun no-bake snack that you can eat once they are set. Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 15 minutes

Cook Time: 0 minutes

les librairies et bouquineries à ixelles

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This gluten-free sauteed Mediterranean lentil salad is a flavorful and nutritious dish that combines the earthy taste of green lentils with the freshness of vegetables and the richness of Mediterranean flavors. It's a perfect side dish or a light and satisfying main course.

Ingredients: 1 cup green lentils, rinsed and drained. 2 cups water. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup fresh parsley, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste.

Instructions: In a medium saucepan, combine the rinsed lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender but still firm. Drain any excess water. In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, dried oregano, salt, and black pepper. Pour the dressing over the lentil salad and toss to coat all the ingredients evenly. Serve the sauteed Mediterranean lentil salad immediately, or refrigerate it for a few hours to allow the flavors to meld before serving. Enjoy your gluten-free Mediterranean lentil salad as a healthy and delicious meal!

Prep Time: 15 minutes

Cook Time: 25 minutes

Doily Grunge

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This tasty Cherry Limeade BBQ Chicken recipe will help you step up your BBQ game. If you grill chicken breasts just right, the sweet and sour marinade gives them a big flavor boost. This is a cool change from regular BBQ food. It combines the healthy benefits of cherry limeade with the smokey flavor of BBQ sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup cherry limeade. 1/2 cup BBQ sauce. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon ground ginger. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Cherry limeade, BBQ sauce, soy sauce, minced garlic, and ground ginger should all be mixed together in a bowl to make the marinade. Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes, or better yet, overnight. Warm up the grill over medium-high heat. Take the chicken out of the marinade and throw away the marinade. Add salt and pepper to the chicken. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked. While it's cooking, baste it with the rest of the marinade. After cooking, give the chicken a moment to rest before you serve it. Add chopped fresh cilantro on top and serve hot.

Prep Time: 40 minutes

Cook Time: 16 minutes

Fairview Baptist Church Mineral Wells

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A light and refreshing quinoa salad with black beans, mango, and a zesty lime dressing. Packed with nutrients and flavor, this skinny salad is perfect for a healthy and satisfying meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 large mango, diced. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Cook the quinoa and put it in a large bowl. Add the black beans, mango, red bell pepper, red onion, and cilantro. Mix cumin, salt, pepper, lime juice, and olive oil in a small bowl with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ames Museum

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Taco Torte Wraps are a delightful combination of seasoned ground beef, fresh vegetables, and creamy sour cream, all wrapped in a warm flour tortilla. They're perfect for a quick and satisfying meal.

Ingredients: 1 lb ground beef. 1 packet taco seasoning mix. 1 cup shredded cheddar cheese. 1 cup sour cream. 1 cup salsa. 1 cup diced tomatoes. 1 cup shredded lettuce. 1/2 cup diced onions. 1/4 cup sliced black olives. 4 large flour tortillas.

Instructions: In a skillet, cook the ground beef over medium heat until browned. Drain excess fat. Add the taco seasoning mix to the cooked beef, following the package instructions. Stir well and simmer for a few minutes. Warm the flour tortillas in the microwave or on a griddle for about 10 seconds each. Assemble the wraps: Lay out a tortilla, spread a spoonful of sour cream in the center, top with a scoop of the taco meat mixture, then add shredded cheese, diced tomatoes, lettuce, onions, and black olives. Fold the sides of the tortilla over the filling, then fold up the bottom and roll it up to create a wrap. Repeat the assembly for the remaining tortillas. Serve the Taco Torte Wraps with salsa for dipping. Enjoy your delicious Taco Torte Wraps!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Post Pizza

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Indulge in the creamy richness of this vegan mint chocolate chip ice cream made from raw cashews and coconut milk. It's a delightful treat for anyone craving a refreshing and dairy-free dessert option.

Ingredients: 1 cup raw cashews. 1 can 13.5 oz full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. 1/2 cup vegan chocolate chips.

Instructions: Soak cashews in water for at least 4 hours or overnight. Rinse and drain the cashews. Soaked cashews, coconut milk, maple syrup, vanilla extract, and peppermint extract should all be put into a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Add vegan chocolate chips and mix well. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 480 minutes

Cook Time: 20 minutes

Club Ginger

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Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish.

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This slow cooker recipe for sweet and spicy beef makes beef that is tender and full of flavor. The sauce is delicious, and the balance of sweetness and heat is just right. When you're busy, this meal is quick and easy.

Ingredients: 2 lbs beef chuck roast, trimmed and cut into cubes. 1/2 cup soy sauce. 1/4 cup brown sugar. 1/4 cup honey. 1/4 cup hoisin sauce. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp red pepper flakes. 1/4 cup water. 2 tbsp cornstarch. Sesame seeds and sliced green onions for garnish optional.

Instructions: In a bowl, mix together soy sauce, brown sugar, honey, hoisin sauce, garlic, ginger, and red pepper flakes. Place beef cubes in the slow cooker and pour sauce mixture over them. Stir to coat beef. Cook on low for 6-8 hours or high for 3-4 hours, until beef is tender. In a small bowl, whisk together water and cornstarch to create a slurry. Stir slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Serve beef over rice or noodles, garnished with sesame seeds and sliced green onions if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

hannah