cuddlesong-nsfw

[cuddlesong-nsfw]

On top of a flaky puff pastry crust, this delicious tart has the sweet taste of strawberries and pomegranates and the nutty taste of pistachios. This dessert is great for any event, from casual get-togethers to fancy dinner parties.

Ingredients: 1 sheet of store-bought puff pastry. 1 cup strawberries, sliced. 1/2 cup pomegranate seeds. 1/4 cup pistachios, chopped. 1/4 cup honey. 1 tablespoon lemon juice. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 375F 190C. Thaw the puff pastry according to package instructions. Roll out the puff pastry onto a lightly floured surface and transfer it to a baking sheet lined with parchment paper. Score a border about 1 inch from the edge of the pastry, being careful not to cut all the way through. Prick the inner area of the pastry with a fork to prevent it from puffing too much. In a small bowl, mix together the honey and lemon juice. Brush the honey mixture over the inner area of the pastry. Arrange the sliced strawberries and pomegranate seeds on top of the honey mixture. Sprinkle chopped pistachios evenly over the fruit. Brush the outer edges of the pastry with the beaten egg to create a golden crust when baked. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy. Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

rachel waiters

[cuddlesong-nsfw]

These honey-glazed baby back ribs with a kick of whiskey marinade are sweet and smokey at the same time. Great for a BBQ or a family meal on the weekend!

Ingredients: 2 racks baby back ribs. 1 cup honey. 1/2 cup whiskey. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. Salt to taste. Chopped fresh cilantro for garnish.

Instructions: Set your grill or smoker to medium heat, which is about 275F 135C. Take off the membrane from the back of the ribs so that the flavor can get in better. Mix honey, whiskey, soy sauce, onion powder, smoked paprika, black pepper, cayenne pepper, and salt in a bowl to make the marinade. Put half of the marinade over the ribs in a large zip-top bag. Put the bag in the fridge for at least 4 hours or overnight. Keep the rest of the marinade to use as a basting sauce while you're grilling. Don't put the ribs on the grill right away; let them sit out for about 30 minutes to get room temperature. For about 2.5 to 3 hours, bast the ribs with the marinade you saved every 30 minutes while grilling them over indirect heat. For a sticky glaze, brush the ribs with more honey during the last 15 minutes of cooking on the grill. Since the meat is soft and the internal temperature has reached 190F 88C, take the ribs off the grill. After 10 minutes, cut the ribs into pieces. Add some chopped fresh cilantro as a garnish. Enjoy the honey-glazed baby back ribs with your favorite sides.

Prep Time: 20 minutes

Cook Time: 180 minutes

levi stute

[cuddlesong-nsfw]

These spicy vegan chickpea burgers are a gluten-free delight that holds together beautifully. Packed with flavor and protein from chickpeas and aromatic spices, they are sure to satisfy your burger cravings without compromising on taste or texture.

Ingredients: 2 cans 15 oz chickpeas, drained and rinsed. 1/2 cup gluten-free breadcrumbs. 1/4 cup finely chopped red onion. 1/4 cup finely chopped red bell pepper. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp cayenne pepper adjust to taste. Salt and black pepper to taste. 2 tbsp olive oil. Gluten-free burger buns. Lettuce, tomato, and other desired toppings.

Instructions: Put the garlic, red onion, red bell pepper, ground cumin, paprika, cayenne pepper, salt, and black pepper in a food processor and blend them all together. Pulse the ingredients together until they are mostly smooth but still have some chunks. You can use your hands to shape the mixture into burger patties. You should get between 4 and 6 patties, depending on the size you like. In a pan, heat the olive oil over medium-high heat. For about four to five minutes on each side, or until they are golden brown and hold together well, remove from the heat. For one minute, or until they are just slightly crispy, toast the gluten-free burger buns in the pan. To make the burgers, put lettuce and tomato on the bottom bun, then add a chickpea burger patty and your favorite condiments and other toppings. Enjoy your spicy vegan chickpea burgers while they're still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Gator Math

[cuddlesong-nsfw]

These Peanut Butter Chocolate Chunk Cookies are a delightful combination of rich peanut butter and gooey chocolate chunks, resulting in a perfect treat for all cookie lovers.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semisweet chocolate chunks.

Instructions: Preheat oven to 350F 175C. Line two baking sheets with parchment paper. In a large bowl, mix peanut butter, granulated sugar, and brown sugar until well combined. Add the egg and vanilla extract to the peanut butter mixture, and mix until smooth. Stir in the baking soda and salt. Fold in the chocolate chunks. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Press down each cookie slightly with the back of the spoon. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious peanut butter chocolate chunk cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ancient Misteries

[cuddlesong-nsfw]

This vegan twist on the classic creme brulee incorporates oats for a hearty and wholesome breakfast or dessert option. It's creamy, lightly sweetened, and pairs perfectly with caramelized brown sugar on top, creating a delightful contrast of textures and flavors.

Ingredients: 2 cups rolled oats. 2 cups almond milk. 1/4 cup maple syrup. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/4 cup vegan creamer. 2 tablespoons brown sugar. Fresh berries for topping.

Instructions: Set the oven to 350F 175C and heat it up. Rolling oats, almond milk, maple syrup, cornstarch, vanilla extract, cinnamon, salt, and vegan creamer should all be mixed together in a bowl. Place the mix in a baking dish and spread it out evenly. On top of the oatmeal mix, sprinkle brown sugar. Warm the oven up and bake for 35 to 40 minutes, or until the edges are golden brown and the middle is set. Take it out of the oven and let it cool down for a while. Put fresh berries on top and serve warm. Have fun!

Prep Time: 10 minutes

Cook Time: 40 minutes

Celaeno and Doodle

[cuddlesong-nsfw]

Enjoy a nutritious and flavorful Quinoa Stir-Fry with a delightful mix of vegetables, tofu, and a savory soy-based sauce.

Ingredients: 1 cup quinoa, rinsed and cooked. 2 cups mixed vegetables bell peppers, broccoli, carrots, snap peas. 1 cup firm tofu, cubed. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 3 tablespoons soy sauce. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 2 green onions, sliced. 1 tablespoon sesame seeds, toasted. Salt and pepper to taste.

Instructions: In a wok or large skillet, heat sesame oil over medium-high heat. Add tofu cubes and stir-fry until golden brown. Remove tofu from the pan and set aside. In the same pan, add more sesame oil if needed. Saut garlic and ginger until fragrant. Add mixed vegetables and stir-fry until they are crisp-tender. Stir in cooked quinoa and tofu cubes. In a small bowl, mix soy sauce, rice vinegar, and maple syrup. Pour the sauce over the quinoa mixture. Toss everything together until well combined and heated through. Season with salt and pepper to taste. Garnish with sliced green onions and toasted sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

corner view café

[cuddlesong-nsfw]

Enjoy the rich chocolate flavor of brownies with a fun twist of sweet and sour dried apricots.

Ingredients: 1 cup dried apricots, chopped. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/3 cup cocoa powder. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/2 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9x9 inch baking pan. In a small saucepan, combine the chopped apricots with enough water to cover them. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the apricots and set aside to cool. In a microwave-safe bowl, melt the butter. Stir in sugar until well combined. Beat in the eggs and vanilla extract. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet mixture, stirring until just combined. Fold in the chopped apricots and nuts if using. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan before slicing into squares. Enjoy your delicious apricot brownies!

Prep Time: 20 minutes

Cook Time: 25 minutes

Galic Zorana

[cuddlesong-nsfw]

A tasty and colorful Israeli couscous dish made with fresh peas, asparagus, and sugar snap peas. This dish is full of great flavors and can be a side dish or a light main course.

Ingredients: 1 cup Israeli couscous. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 1 cup fresh peas. 1 cup sugar snap peas, trimmed. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 cups vegetable broth. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 1/4 cup grated Parmesan cheese optional.

Instructions: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Saut until translucent, about 2-3 minutes. Stir in the Israeli couscous and toast for 2-3 minutes, stirring occasionally until it starts to turn golden brown. Add the vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes or until the couscous is tender and has absorbed the liquid. While the couscous is cooking, blanch the asparagus, peas, and sugar snap peas in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside. Once the couscous is cooked, fluff it with a fork and gently fold in the blanched vegetables and chopped parsley. If desired, sprinkle with grated Parmesan cheese before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

carmine rega

[cuddlesong-nsfw]

These homemade brownies are rich, chocolatey, and incredibly easy to make. Perfect for satisfying your sweet tooth cravings or sharing with friends and family.

Ingredients: 1 cup granulated sugar. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 2 eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking powder.

Instructions: Warm the oven up to 175F 350C. Grease a baking dish that is 8 inches square. Put the butter in a saucepan and melt it over low heat. Take it off the heat and mix in the vanilla extract, sugar, and eggs until everything is well mixed. Sift the cocoa powder, salt, baking powder, and flour together in a different bowl. Slowly add the dry ingredients to the wet mixture and mix them in until they are just combined. Place the batter in the baking pan that has been prepared and spread it out evenly. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out with moist crumbs on it instead of wet batter. Let the brownies cool all the way in the pan before you cut them into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

ander zicht zwolle

[cuddlesong-nsfw]

This Slow Cooker Wild Rice Pilaf is a delightful side dish with a medley of flavors and textures, perfect for accompanying any main course. The slow cooker method ensures that the rice is cooked to perfection, absorbing all the savory broth and aromatic vegetable flavors.

Ingredients: 1 cup wild rice. 2 cups vegetable broth. 1/2 cup diced onion. 1/2 cup diced celery. 1/2 cup diced carrots. 2 cloves garlic, minced. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Run cold water over the wild rice to clean it. On medium heat, add olive oil to a skillet and saut the garlic, onions, celery, carrots, and celery until they are soft. Put the vegetables that have been sauted into the slow cooker. Put the dried cranberries, chopped pecans, wild rice, and vegetable broth in the slow cooker. Use a stir to mix. Add pepper and salt to taste. Set the heat to low, cover, and cook for four to five hours, or until the rice is soft and the liquid is absorbed. Use a fork to fluff up the rice pilaf before you serve it.

Prep Time: 15 minutes

Cook Time: 240 minutes

Cagriaksoy

[cuddlesong-nsfw]

A quick and scrumptious 30-minute meal that combines the irresistible flavors of bacon, cheesy tortellini, and a creamy tomato sauce. Perfect for busy weeknight dinners.

Ingredients: 1 package of tortellini about 16 oz. 6 slices of bacon, chopped. 1 small onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Set the oven temperature to 375F 190C. As directed on the package, cook the tortellini until they are al dente. After draining, set aside. Cook the chopped bacon over medium heat in a large ovenproof skillet until crispy. After taking the bacon out of the skillet, pat dry with paper towels. In the skillet, leave about 2 tablespoons of bacon grease. Add minced garlic and diced onions to the same skillet. Saut the onions until they become fragrant and transparent. In order to blend the flavors, stir in the can of diced tomatoes along with their juice and cook for a few minutes. To taste, add salt and pepper for seasoning. Return the cooked tortellini to the skillet, stirring to distribute the tomato mixture throughout. Add the heavy cream and stir until a slight thickening of the sauce occurs. This ought to take two to three minutes. After the cooked bacon has been sprinkled, add the grated Parmesan cheese and the shredded mozzarella to the tortellini mixture. After transferring the skillet to the oven, preheat it and bake for ten to fifteen minutes, or until the cheese is bubbling and browned. If desired, garnish with fresh basil leaves. Enjoy your delicious Bacon Tortellini Bake while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Westman Parent

[cuddlesong-nsfw]

This recipe provides a simple yet delicious guide to making homemade sushi, perfect for sushi lovers looking to recreate their favorite rolls at home. With fresh ingredients and easy-to-follow instructions, you can enjoy the satisfaction of rolling your own sushi and customize it with your favorite fillings.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 3 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted sushi fillings e.g., cucumber, avocado, smoked salmon, crab sticks. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and water. Cook according to the rice cooker's instructions. In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Remove from heat and let cool. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature. Place a sheet of nori seaweed on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border along the top edge. Arrange your desired fillings in a line across the center of the rice. Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to seal the roll. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve the sushi with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 20 minutes

Past and Present Christchurch

[cuddlesong-nsfw]

This Curried Tofu Fried Rice is a tasty and gluten-free take on regular fried rice. It's full of colorful vegetables, marinated tofu, and fragrant spices. For people who are sensitive to gluten, this is a great quick and easy meal.

Ingredients: 2 cups cooked rice preferably cold and day-old. 8 oz firm tofu, cubed. 2 tablespoons gluten-free soy sauce. 1 tablespoon olive oil. 1/2 cup frozen peas and carrots. 1/2 cup corn kernels fresh or frozen. 1/2 cup diced bell peppers assorted colors. 1/2 cup diced onions. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 2 green onions, thinly sliced for garnish.

Instructions: Putting the tofu between two sheets of paper towels and putting something heavy on top of it for 15 to 20 minutes will press the water out of it. Next, cut the tofu into cubes that are easy to eat. To make a sauce for the tofu, mix the curry powder, turmeric, and gluten-free soy sauce in a small bowl. The tofu cubes should be soaked in the sauce for at least 15 minutes. In a big pan or wok, heat the olive oil over medium-high heat. Make sure the tofu is golden brown on all sides after you add it to the pan. Take the tofu out of the pan and set it aside. Put the minced garlic and diced onions in the same pan. Cook the onions until they become clear. Put the corn, frozen peas and carrots, and bell peppers in the pan. Stir-fry the vegetables for three to four minutes, or until they start to get soft. Break up the cooked rice with a spatula as you add it to the pan. Stir often for another 3 to 4 minutes of cooking. Add the cooked tofu back to the pan and mix it well with the vegetables and rice. Add salt and pepper to the fried rice to suit your taste. If you need to, change the seasoning. Add green onions that have been thinly sliced on top and serve hot. Have fun with your tasty gluten-free curried tofu fried rice!

Prep Time: 15 minutes

Cook Time: 20 minutes

Giannas limitless beauty

[cuddlesong-nsfw]

This is a great cocktail for any event because it combines the bright citrus flavors of Limoncello with the fizz of Prosecco.

Ingredients: 1 oz Limoncello. 3 oz Prosecco. 1/2 oz fresh lemon juice. Splash of club soda. Lemon twist, for garnish.

Instructions: Fill a glass with ice cubes. Add Limoncello, Prosecco, and fresh lemon juice. Top with a splash of club soda. Garnish with a lemon twist. Stir gently and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

lauren halverson

[cuddlesong-nsfw]

These vegan gingerbread sandwich cookies are a tasty treat that's great for holiday parties or any time you want a sweet and spicy snack. The cookie is rich and flavorful thanks to the molasses, spices, and maple syrup that are mixed together. The creamy vanilla filling makes it extra delicious.

Ingredients: 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/3 cup molasses. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 cup powdered sugar, for dusting. 1/2 cup vegan butter, softened. 1 cup powdered sugar, for filling. 1 teaspoon vanilla extract, for filling.

Instructions: Preheat the oven to 350F 175C and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In another bowl, mix molasses, maple syrup, melted coconut oil, and vanilla extract until well combined. Gradually add dry ingredients to wet ingredients, mixing until a dough forms. Roll out dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes. Place cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are set. Remove from oven and let cool completely on wire racks. Meanwhile, prepare the filling by beating vegan butter, powdered sugar, and vanilla extract until creamy. Once cookies are cooled, spread filling onto half of the cookies and sandwich with remaining cookies. Dust the tops of the cookies with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Savanna Whitlock

[cuddlesong-nsfw]

Beef sirloin that has been marinated and grilled with colorful vegetables makes these BBQ steak kabobs taste great. A great choice for a tasty and filling meal straight from the grill!

Ingredients: 1.5 lbs beef sirloin, cut into 1-inch cubes. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into wedges. 1 zucchini, sliced. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons Worcestershire sauce. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, dried oregano, salt, and pepper to create the marinade. Place beef cubes in a resealable plastic bag or shallow dish, pour half of the marinade over the beef, and marinate for at least 30 minutes in the refrigerator. Preheat the grill to medium-high heat. Thread marinated beef, bell peppers, red onion, and zucchini onto the soaked wooden skewers, alternating the ingredients. Brush the skewers with the remaining marinade before placing them on the preheated grill. Grill the steak kabobs for 10-12 minutes, turning occasionally, until the beef reaches your desired level of doneness and the vegetables are tender and slightly charred. Remove from the grill and let the steak skewers rest for a few minutes before serving. Serve the grilled steak kabobs with your favorite sides and enjoy!

Prep Time: 40 minutes

Cook Time: 12 minutes

gushi

[cuddlesong-nsfw]

These Mexican-style burgers are a delicious twist on the classic burger. They're packed with flavor from spices, cilantro, and jalapeños, and topped with pepper jack cheese, avocado, and salsa for a perfect south-of-the-border taste.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped onion. 1/4 cup chopped cilantro. 1/4 cup chopped jalapeos. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of pepper jack cheese. Lettuce leaves. Tomato slices. Avocado slices. Salsa for topping.

Instructions: In a bowl, mix ground beef, breadcrumbs, chopped onion, cilantro, jalapeos, ground cumin, chili powder, salt, and black pepper. Form the mixture into 4 burger patties. Preheat grill or stovetop griddle over medium-high heat. Cook the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, place a slice of pepper jack cheese on each patty and let it melt. Toast the hamburger buns on the grill for a minute until they are lightly browned. Assemble the burgers by placing lettuce leaves on the bottom bun, followed by a burger patty with melted cheese, tomato slices, avocado slices, and a dollop of salsa. Top with the other half of the bun and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

AIDT