dudesforchoice

[dudesforchoice]

A delicious take on the traditional chocolate cake is this Almond Joy Earthquake Cake. It has a lot of chocolate, coconut, and almond flavors, and the cream cheese swirl gives it a creamy finish. Ideal for sating your desire for sweets!

Ingredients: 1 box of chocolate cake mix. 1/2 cup of unsalted butter. 1/4 cup of cocoa powder. 1 cup of chocolate chips. 1 cup of sweetened shredded coconut. 1/2 cup of chopped almonds. 1/2 cup of cream cheese. 2 cups of powdered sugar. 1 teaspoon of vanilla extract.

Instructions: Grease a 9 x 13-inch baking dish and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. As directed on the package, prepare the chocolate cake mix in a mixing bowl. In a bowl safe for the microwave, melt the unsalted butter and cocoa powder together and stir until smooth. Fill the baking dish with the melted chocolate mixture. Over the chocolate mixture, evenly distribute the chopped almonds, sweetened shredded coconut, and chocolate chips. Beat the cream cheese, powdered sugar, and vanilla extract until they become creamy in a separate mixing bowl. Spoonfuls of the cream cheese mixture should be added to the baking dish's other ingredients. To create a marbled effect, mix the cream cheese mixture into the other ingredients with a knife or spatula. A toothpick inserted into the center of the cake should come out clean after 40 to 45 minutes of baking in a preheated oven. Let the cake cool slightly before cutting into slices and serving. Savor the flavor of your Almond Joy Earthquake Cake!

Prep Time: 15 minutes

Cook Time: 45 minutes

Lara Smith

[dudesforchoice]

This Paleo-friendly shrimp ceviche is bursting with fresh flavors from mango, avocado, peppers, and lime juice. It's a refreshing and healthy dish perfect for warm weather or any time you're craving a light and flavorful seafood dish.

Ingredients: 1 lb shrimp, peeled and deveined. 1 ripe mango, diced. 1 small red onion, finely diced. 1 avocado, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 jalapeo pepper, seeded and finely chopped. 1/4 cup fresh cilantro, chopped. 1/2 cup fresh lime juice. Salt and pepper to taste.

Instructions: Put shrimp, mango, red onion, avocado, red bell pepper, yellow bell pepper, jalapeo pepper, and cilantro in a large bowl. Add the lime juice and gently toss everything together. Add pepper and salt to taste. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Serve cold, and if you want, top with more cilantro.

Prep Time: 15 minutes

Cook Time: 0 minutes

Jacksonville Elementary School PTA

[dudesforchoice]

Indulge in the velvety texture of Rosie's Mousse Entremets, a decadent treat crafted with love by the talented pastry chef. Perfect for any occasion!

Ingredients: 200g dark chocolate, chopped. 1 cup heavy cream. 3 large eggs. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 cup water. 2 teaspoons gelatin powder. 1/4 cup cold water. 1 1/2 cups crushed biscuits for the base. Fresh berries for garnish.

Instructions: Melt the dark chocolate in a heatproof bowl over simmering water or using a microwave. Set aside to cool slightly. In a separate bowl, whip the heavy cream until stiff peaks form. Refrigerate until needed. In another bowl, beat the eggs with granulated sugar until pale and fluffy. Add vanilla extract and mix well. In a small saucepan, heat 1/4 cup water until warm. Sprinkle gelatin powder over 1/4 cup cold water, let it bloom, then dissolve in the warm water. Add the gelatin mixture to the melted chocolate and stir. Gradually fold the chocolate mixture into the beaten eggs until smooth. Carefully fold in the whipped cream until well combined. Line the base of your molds with crushed biscuits to create the crust. Pour the mousse mixture over the biscuit base. Refrigerate the entremets for at least 4 hours or until set. Once set, garnish with fresh berries before serving. Enjoy Rosie's delightful Mousse Entremets!

Prep Time: 30 minutes

Cook Time: 240 minutes

mar thoma liberal catholic church

[dudesforchoice]

Thai Tom Yum Soup with Shrimp is a flavorful and aromatic dish that combines the tanginess of lime, the fragrance of lemongrass, and the spiciness of Thai chilies. This soup is quick and easy to make, perfect for a comforting meal on a chilly day or as a starter for a Thai-inspired dinner.

Ingredients: 4 cups chicken or seafood broth. 2 stalks lemongrass, trimmed and smashed. 3 kaffir lime leaves. 3 slices galangal or ginger. 3-4 Thai bird's eye chilies, thinly sliced. 200g shrimp, peeled and deveined. 200g mushrooms such as straw or button, sliced. 2 tomatoes, cut into wedges. 1 onion, sliced. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon sugar. Handful of cilantro leaves, for garnish.

Instructions: In a pot, bring the broth to a boil. Add lemongrass, kaffir lime leaves, galangal or ginger, and Thai bird's eye chilies. Simmer for 5 minutes. Add shrimp, mushrooms, tomatoes, and onion. Cook until shrimp turns pink and vegetables are tender, about 3-5 minutes. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro leaves.

Prep Time: 15 minutes

Cook Time: 10 minutes

Trust Love and Kindness

[dudesforchoice]

BBQ Pork Char Siu, Char Siew, or Mi Zhi Cha Shao is a tasty dish that you should try. Thinly sliced pork shoulder is marinated in a tasty mix of traditional Chinese spices for this dish, which is a juicy and fragrant treat.

Ingredients: 1 lb pork shoulder, thinly sliced. 3 tablespoons hoisin sauce. 3 tablespoons soy sauce. 3 tablespoons honey. 2 tablespoons oyster sauce. 1 tablespoon Chinese five-spice powder. 1 tablespoon rice wine or dry sherry. 1 teaspoon sesame oil. 1 teaspoon minced garlic. 1 teaspoon minced ginger. Red food coloring optional, for traditional color.

Instructions: In a bowl, whisk together hoisin sauce, soy sauce, honey, oyster sauce, Chinese five-spice powder, rice wine or dry sherry, sesame oil, minced garlic, and minced ginger to create the marinade. If desired, add a few drops of red food coloring to achieve the traditional color of Char Siu. Place the thinly sliced pork shoulder in a resealable bag or dish, and pour the marinade over the meat. Ensure the pork is well-coated. Marinate in the refrigerator for at least 4 hours or overnight for best results. Preheat the oven to 375F 190C. Thread the marinated pork slices onto skewers or lay them on a rack in a roasting pan. Roast in the preheated oven for approximately 25-30 minutes, basting occasionally with the remaining marinade, until the pork is cooked through and caramelized. Slice the Char Siu and serve hot. It's perfect as a main dish, in noodles, or as a filling for buns. Enjoy the savory and slightly sweet flavors of this classic BBQ Pork!

Prep Time: 240 minutes

Cook Time: 30 minutes

Fatty George

[dudesforchoice]

A refreshing twist on the classic margarita, this white peach margarita combines the tangy flavors of lime and tequila with the sweet, floral notes of fresh white peaches. Perfect for a summer day or any occasion where you want to add a touch of elegance to your cocktail.

Ingredients: 2 oz silver tequila. 1 oz triple sec. 1 oz fresh lime juice. 1 oz white peach puree. 1/2 oz agave syrup. Ice. Salt optional, for rimming. Peach slice or lime wedge for garnish.

Instructions: Put tequila, triple sec, lime juice, white peach puree, and agave syrup in a shaker. Put ice in the shaker. Make sure to shake it well until it's cold. Salt the edge of the glass if you want to. Pour the margarita through a strainer into a glass with salt on the edge that is full of ice. Put a lime or peach wedge on top to look nice. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

muuh

[dudesforchoice]

A tasty and simple no-bake cheesecake trifle parfait with strawberry jam, fresh berries, a graham cracker crust, and creamy cheesecake filling.

Ingredients: 2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 2 8 oz packages cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups heavy cream. 1/4 cup granulated sugar. 1 cup strawberry jam. 2 cups fresh strawberries, sliced. 1 cup blueberries. 1 cup whipped cream, for topping. Mint leaves, for garnish.

Instructions: Put graham cracker crumbs and melted butter in a bowl and mix them together. Press the mixture into the bottom of serving glasses or trifle bowls to make the crust. Beat cream cheese until it's smooth in a different bowl. After you add the powdered sugar and vanilla extract, keep beating until everything is well mixed. Whip the heavy cream and sugar together in a different bowl until stiff peaks form. To make the cheesecake filling, gently fold the whipped cream into the cream cheese mixture. In each glass or bowl, put the graham cracker crust on top of the cheesecake filling. Warm the strawberry jam in a saucepan until it's smooth enough to pour. Spread strawberry jam on top of the cheesecake filling. Spread blueberries and strawberries that have been cut up on top of the jam. Add more layers until the glasses or bowls are full. Add a dollop of whipped cream on top to finish. Put the parfaits in the fridge for at least two hours so they can set. For a fresh touch, add mint leaves to the top before serving. Have fun with your delicious No Bake Cheesecake Trifle Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

intergalactic industries

[dudesforchoice]

This recipe for Easy Shrimp Scampi is quick and tasty, and it's great for busy weeknights. In just 10 minutes, you can make a tasty meal with shrimp cooked in a garlic and butter sauce with a hint of white wine and lemon juice.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 teaspoon crushed red pepper flakes. 1/4 cup white wine. 2 tablespoons lemon juice. 2 tablespoons unsalted butter. Salt and pepper to taste. 2 tablespoons chopped parsley.

Instructions: Warm up the olive oil in a big pan over medium-high heat. When you add the minced garlic and red pepper flakes, cook until the food smells good. Put shrimp in the pan and cook for about two to three minutes on each side until they turn pink. Use white wine and lemon juice to clean out the pan, making sure to scrape up any browned bits on the bottom. Add butter and mix it in until it melts and is well mixed in. Add pepper and salt to taste. Before you serve the shrimp scampi, sprinkle it with chopped parsley.

Prep Time: 5 minutes

Cook Time: 5 minutes

dougeg radio

[dudesforchoice]

Enjoy this rich Gluten Free Fig Cream Cake, which is great for any event. A moist banana cake with fresh figs mixed in and a rich coconut cream frosting on top.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. Pinch of salt. 1 cup mashed ripe bananas. 1 cup chopped fresh figs. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves.

Instructions: Preheat the oven to 350F 175C. Grease a cake pan and line it with parchment paper. In a large bowl, combine gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix mashed bananas, coconut oil, almond milk, and vanilla extract. Combine wet and dry ingredients until just incorporated. Fold in chopped figs. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. While the cake is cooling, prepare the fig cream frosting. In a bowl, whip coconut cream until fluffy. Add maple syrup, cinnamon, nutmeg, and cloves. Mix until well combined. Once the cake has cooled, spread the fig cream frosting over the top. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Blue Mountain Yoga

[dudesforchoice]

Enjoy the tropical flavors of coconut and lime in shrimp that is cooked and served over fragrant coconut rice.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup coconut milk. 1/4 cup lime juice. 2 tbsp honey. 1/2 cup shredded coconut. 2 cups cooked rice. 1/4 cup chopped cilantro. Salt and pepper to taste. 1 lime, sliced for garnish.

Instructions: In a bowl, mix coconut milk, lime juice, and honey to create the marinade. Add shrimp to the marinade and let it marinate for 30 minutes in the refrigerator. In a separate bowl, combine shredded coconut and cooked rice. Heat a skillet over medium heat and cook the marinated shrimp for 2-3 minutes on each side until they turn pink and opaque. Serve shrimp over coconut rice, garnished with chopped cilantro and lime slices.

Prep Time: 15 minutes

Cook Time: 10 minutes

faith nolton

[dudesforchoice]

This homemade pomegranate jam is bursting with the sweet and tart flavors of pomegranates. It's perfect for spreading on toast, drizzling over yogurt, or using as a topping for desserts.

Ingredients: 4 cups of pomegranate seeds. 1 cup of granulated sugar. 1 lemon juice and zest.

Instructions: Combine the pomegranate seeds, sugar, and lemon juice in a large saucepan. Stir the mixture over medium heat until the sugar dissolves. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, until it thickens. Stir in the lemon zest and cook for an additional 5 minutes. Remove the saucepan from the heat and let the marmalade cool for a few minutes. Pour the hot marmalade into sterilized jars, seal them, and let them cool completely. Store the pomegranate marmalade in a cool, dark place. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Chae Law Firm

[dudesforchoice]

This Garlic Chili Pasta with Roasted Cauliflower recipe from Minimalist Baker is a flavorful and satisfying vegan dish. Roasted cauliflower adds a hearty texture and depth of flavor, while the garlic and red pepper flakes give it a nice kick. Nutritional yeast adds a cheesy flavor without any dairy, making it perfect for vegans or those looking for a dairy-free option. This dish comes together quickly and easily, making it great for busy weeknights or whenever you're craving a comforting meal.

Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons olive oil, divided. Salt and pepper to taste. 8 ounces pasta of choice. 4 cloves garlic, minced. 1 teaspoon red pepper flakes. 1/4 cup nutritional yeast. 2 tablespoons vegan butter. 2 tablespoons lemon juice. 1/4 cup chopped parsley.

Instructions: Set the oven to 425F 220C and heat it up. Add cauliflower florets to a bowl and add 1 tablespoon of olive oil, salt, and pepper. Put on a baking sheet and roast for 25 to 30 minutes, or until soft and golden brown. While the cauliflower is roasting, follow the directions on the package to cook the pasta. Save 1/2 cup of the pasta water before you drain it. Put the last tablespoon of olive oil in a large skillet and heat it over medium-low heat. Add the red pepper flakes and minced garlic. Saut for about one to two minutes, until the garlic smells good. To the skillet, add the cooked pasta, roasted cauliflower, nutritional yeast, vegan butter, lemon juice, and the pasta water that you set aside. Toss for three to five minutes, or until everything is well mixed and hot all the way through. If you think it needs it, add more salt and pepper. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Society 8 me

[dudesforchoice]

The vibrant veggies and savory-sweet sauce in this colorful stir-fried vegetable dish work perfectly together. It's a flavorful, nutritious, and speedy meal that will definitely satisfy your cravings.

Ingredients: 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 1 cup snap peas, trimmed. 1 cup sliced mushrooms. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup low-sodium soy sauce. 2 tablespoons vegetable oil. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked rice for serving.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, and cornstarch in a small bowl. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the ginger and garlic for 30 seconds, or until fragrant. Stir-fry the broccoli florets for two to three minutes, or until they begin to turn bright green and become slightly tender. Add the mushrooms, carrot, snap peas, and sliced bell peppers. After 34 more minutes of stir-frying, the veggies should be crisp-tender. Drizzle the veggies with the sauce and toss to coat. Simmer the vegetables for a further two to three minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Give the stir-fry one last toss and drizzle with sesame oil. Serve cooked rice with the vibrant vegetable stir fry. If desired, garnish with sliced green onions or sesame seeds. Savor your delicious and nutritious stir-fry!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lionel Ragot

[dudesforchoice]

Enjoy a tasty and tender ham that has been slow-cooked and glazed with a tasty mix of honey, Dijon mustard, and fragrant spices. Great for holidays or a special meal with the family.

Ingredients: 1 bone-in ham 7-8 pounds. 1 cup honey. 1/2 cup Dijon mustard. 1/4 cup whole grain mustard. 1/4 cup unsalted butter, melted. 4 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Fresh thyme sprigs for garnish optional.

Instructions: Cut off the ham's extra fat, leaving about a 1/4-inch layer. Melted butter, minced garlic, dried thyme, black pepper, and cayenne pepper should all be mixed together in a bowl with a whisk. Put the ham in a slow cooker and pour the honey mustard mixture over it. Make sure the sugar and mustard cover the ham all over. Put the lid on top and cook on low for four to five hours, or until the internal temperature reaches 160F 74C. Every hour, baste the ham with the cooking juices to keep it moist. After cooking, move the ham to a serving platter, cover it with foil, and let it rest for 15 minutes. Then, cut it into slices. If you want, you can add fresh thyme sprigs as a garnish. Put ham slices on a plate and top them with the honey mustard sauce that was left over from the slow cooker.

Prep Time: 15 minutes

Cook Time: 4-5

akeldama records

[dudesforchoice]

Experience the decadent, chocolate-flavored delight of Red Velvet Crinkle Cookies, featuring a touch of cocoa and a sudden burst of sweetness. These cookies will satisfy your cravings for chocolate and are ideal for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 tsp red food coloring. 1/2 cup powdered sugar for rolling. 1/2 cup semi-sweet chocolate chips.

Instructions: Mix the flour, baking powder, cocoa powder, and salt in a bowl. Beat the softened butter and granulated sugar in a separate bowl until they become light and fluffy. Beat thoroughly after each addition of egg. Add eggs one at a time. Add the red food coloring and vanilla extract and stir. Add the dry ingredients to the wet mixture gradually and stir until thoroughly blended. Add the chocolate chips and fold. Refrigerate the cookie dough covered for at least one hour, or until it solidifies. Set the oven temperature to 175C 350F. Use parchment paper to line a baking sheet. Roll the chilled dough into 1-inch balls and coat them evenly with powdered sugar. With enough room between them, arrange the coated dough balls on the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Savor the delectable Crinkle Red Velvet Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Hephzibah Art

[dudesforchoice]

A hearty and tasty Louisiana-style gumbo made with shrimp and Andouille sausage cooked in a spicy, rich broth that has been thickened with a dark roux.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb Andouille sausage, sliced. 1 large onion, chopped. 1 bell pepper, chopped. 3 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1/2 cup all-purpose flour. 1/2 cup vegetable oil. 2 bay leaves. 1 tsp dried thyme. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. Cooked rice, for serving. Chopped green onions, for garnish.

Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Add the flour to the pot and stir it all the time to make a roux. Cook for about 15 to 20 minutes, or until it turns a dark brown color. Chopped onion, bell pepper, celery, and garlic should be added to the pot and stirred well. For about 5 to 7 minutes, or until the vegetables are soft, cook. Cut up some Andouille sausage and add it to the pot. Cook for another 5 minutes. Add the chicken broth and diced tomatoes with their juices. Pepper, salt, and dried thyme thyme should all be mixed in. Once the gumbo starts to boil, turn down the heat and let it cook for 30 minutes, stirring every now and then. It will take about 5 to 7 minutes of cooking after adding the shrimp until they turn pink and opaque. Check the seasoning and make changes if needed. Add chopped green onions on top of the hot dish served over cooked rice.

Prep Time: 20 minutes

Cook Time: 50 minutes

Savanna Whitlock

[dudesforchoice]

Enjoy the delightful layers of creamy custard, sweet berries, and crunchy shortbread in this Custard Tart Parfait. A perfect dessert for any occasion!

Ingredients: 1 cup vanilla custard. 1 cup crushed shortbread cookies. 1 cup fresh berries strawberries, blueberries, raspberries. 1 cup whipped cream. 1/2 cup toasted almond slices.

Instructions: Put crushed shortbread cookies at the bottom of serving glasses. Put some vanilla custard on top of the cookies. Put some fresh berries on top of the custard. Add a thick layer of whipped cream on top. Put more layers on top until the glass is full, and top it off with a dollop of whipped cream. Add toasted almond slices as a garnish. Put it in the fridge for at least two hours before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

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