forgethewielder

[forgethewielder]

These vegan tofu quinoa burrito bowls on a sheet pan are great for making ahead of time. They taste great and are full of protein, fiber, and other good things for you, so you can eat them for lunch or dinner.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1 cup quinoa, rinsed. 1 can black beans, drained and rinsed. 1 bell pepper, thinly sliced. 1 red onion, thinly sliced. 1 cup corn kernels. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons olive oil. 1 lime, juiced. Fresh cilantro for garnish. Salsa, avocado, or vegan sour cream for serving optional.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the tofu cubes with chili powder, cumin, garlic powder, salt, pepper, and 1 tablespoon of olive oil until evenly coated. Spread the tofu cubes on one side of a lined baking sheet. In the same bowl, toss the sliced bell pepper, red onion, and corn kernels with the remaining olive oil, salt, and pepper. Spread the vegetables on the other side of the baking sheet. Place the baking sheet in the oven and roast for 20-25 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender. While the tofu and vegetables are roasting, cook the quinoa according to package instructions. Once everything is cooked, assemble the burrito bowls by dividing the cooked quinoa, roasted tofu, and vegetables among 4 meal prep containers. Drizzle each bowl with lime juice and garnish with fresh cilantro. Serve with salsa, avocado, or vegan sour cream if desired. Store in the refrigerator for up to 4 days.

Prep Time: 15 minutes

Cook Time: 25 minutes

Already Bored

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This smoked brisket is a BBQ masterpiece. It has a perfect blend of spices that will make your mouth water, and the smokey flavor is just right. It's great for parties and gatherings, and it will be the hit of the barbecue!

Ingredients: 1 whole beef brisket 10-12 lbs. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper.

Instructions: Trim excess fat from brisket, leaving a thin layer for flavor. Combine salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub. Massage the rub evenly over the brisket, ensuring full coverage. Cover and refrigerate the brisket overnight for optimal flavor absorption. Preheat smoker to 225F 107C. Place brisket in the smoker, fat side up, and smoke for 1.5 hours per pound. Maintain a consistent temperature and periodically baste the brisket with apple cider vinegar. Once the internal temperature reaches 200F 93C, wrap the brisket in foil and let it rest for 30 minutes. Slice against the grain and serve with your favorite BBQ sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

Nicaragua Escapade

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The spicy buffalo chicken, cool ranch dressing, and crisp vegetables in this Buffalo Chicken Pasta Salad go really well together. It's great for picnics or potlucks and makes a quick lunch or dinner. The sour buffalo sauce and smooth ranch dressing make a delicious flavor combination that everyone will love.

Ingredients: 8 oz penne pasta. 2 cups shredded cooked chicken. 1/2 cup buffalo sauce. 1/2 cup ranch dressing. 1/2 cup diced celery. 1/2 cup diced red onion. 1/2 cup diced carrots. 1/4 cup crumbled blue cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Run cold water over the drain and rinse. Put cooked pasta, shredded chicken, buffalo sauce, and ranch dressing in a large bowl. Toss until everything is covered. Fill the bowl with blue cheese, parsley, red onion, and carrots that have been cut up. Toss gently to mix. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, you can add more blue cheese and parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Multidisciplinary Conference on Technology and Engineering

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These Easy Cotton Candy Cupcakes are a delightful treat that brings the whimsy of the carnival to your kitchen. With a fluffy white cake base infused with the sweet essence of cotton candy, these cupcakes are perfect for birthday parties, baby showers, or anytime you want to add a pop of color and flavor to your dessert table.

Ingredients: 1 box of white cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. 1/2 teaspoon cotton candy flavoring extract. Pink and blue food coloring optional. Cotton candy for decoration optional.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, vegetable oil, water, cotton candy flavoring extract, and white cake mix in a large bowl. Mix everything together well. You can add a few drops of pink and blue food coloring to the batter and mix it until the cotton candy is the color you want it to be. Fill up about two thirds of the way to the top of each cupcake liner with the batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. If you want to add a fun and tasty touch, you can decorate the cupcakes with cotton candy after they are completely cool. Serve your sweet cotton candy cupcakes and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

Slaton Sales

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This Tomato Pesto Gnocchi Traybake is a simple yet flavorful vegan and gluten-free dish that's perfect for a nourishing meal. The combination of roasted cherry tomatoes, crispy gnocchi, and vibrant pesto creates a satisfyingly delicious traybake.

Ingredients: 1 pack gluten-free gnocchi. 2 cups cherry tomatoes. 1/4 cup vegan pesto. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper, to taste. Fresh basil leaves, for garnish.

Instructions: Preheat the oven to 200C 400F. In a large baking tray, toss the gnocchi, cherry tomatoes, minced garlic, and olive oil until evenly coated. Spread the ingredients out in an even layer and season with salt and pepper. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are blistered and the gnocchi is golden brown. Remove from the oven and drizzle with vegan pesto. Garnish with fresh basil leaves before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

minaw collective Ireland

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Elevate your burger game with this Deluxe Custom Burger recipe. Our Amazing Custom Burger Seasoning adds a burst of flavor to juicy beef patties, complemented by a special burger sauce and classic toppings. It's a burger that's truly a keeper!

Ingredients: 1 lb ground beef. 1 tbsp Amazing Custom Burger Seasoning. 4 burger buns. 4 slices cheddar cheese. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup lettuce, shredded. 1/4 cup tomato, sliced. 1/4 cup red onion, thinly sliced. 4 slices bacon, cooked. 1/4 cup pickles.

Instructions: Warm up the grill over medium-high heat. Put the ground beef and Amazing Custom Burger Seasoning in a bowl and mix them together. Mix it well, then shape it into 4 burger patties. For medium-rare, grill the patties for about 4 to 5 minutes on each side. If you like your meat well-done, grill them for longer. Cover the grill and add a slice of cheddar cheese to each patty in the last minute of cooking. This will melt the cheese. Grill the burger buns until they are just barely golden while the burgers are cooking. To make a special burger sauce, mix mayonnaise and ketchup in a small bowl. Spread the burger sauce on the toasted buns to make the burgers. On the bottom bun, put a lettuce leaf. Then, add the cooked burger patty with melted cheese. Put tomato slices, red onion, bacon, and pickles on top. Add the top bun last, and if necessary, use a toothpick to keep the burger together. Add your favorite sides to your Deluxe Custom Burger and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Participative Leadership In Faith Communities

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This recipe changes a traditional Thai dish to make it low-carb and Keto-friendly. You can eat zucchini noodles instead of regular noodles because they are healthier, but they still taste like Thai food. With its kick of flavor, the spicy peanut sauce goes well with the soft chicken and crunchy vegetables.

Ingredients: 2 medium zucchinis, spiralized. 1 tablespoon olive oil. 1 pound chicken breast, thinly sliced. 1 red bell pepper, thinly sliced. 1/4 cup coconut aminos. 2 tablespoons natural peanut butter. 1 tablespoon lime juice. 1 tablespoon sriracha sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. Salt and pepper to taste. Chopped peanuts and cilantro for garnish.

Instructions: To make the sauce, mix coconut aminos, peanut butter, lime juice, sriracha sauce, sesame oil, garlic, and ginger in a small bowl with a whisk. Put away. Put olive oil in a big skillet and heat it over medium-high heat. Salt and pepper the chicken slices before adding them. About 5 to 6 minutes, or until browned and fully cooked. After you add the bell pepper slices, cook for another two to three minutes, until the pepper starts to get a little soft. The chicken and bell pepper should be moved to the side of the pan. It will take two to three minutes for the zucchini to get just tender after you add it to the other side. Add the chicken, bell peppers, and zucchini noodles to the sauce that you have already made. Toss everything together and heat it all through, which should take about two minutes. Take it off the heat and add chopped peanuts and cilantro to the top before serving. Enjoy your tasty Thai Chicken Zucchini Noodles with Spicy Peanut Sauce that is low in carbs and high in protein.

Prep Time: 15 minutes

Cook Time: 15 minutes

Echo and Xpect

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Indulge in the delightful combination of rich chocolate and refreshing mint with this easy-to-make Chocolate Mint Candy Fudge. It's perfect for holiday gatherings, parties, or whenever you crave a sweet treat with a hint of minty freshness.

Ingredients: 3 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1/2 teaspoon peppermint extract. 1 cup chopped mint chocolate candies e.g., Andes mints. Green food coloring optional. Crushed candy canes for garnish optional.

Instructions: Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium saucepan over low heat, combine the semisweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until the mixture is smooth and well combined. Remove the saucepan from the heat and stir in the peppermint extract. Add a few drops of green food coloring if you want a more vibrant mint color. Fold in the chopped mint chocolate candies until evenly distributed throughout the mixture. Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula. If desired, sprinkle crushed candy canes over the top of the fudge for a festive touch. Chill the fudge in the refrigerator for at least 2 hours, or until it is firm and set. Once the fudge is set, use the parchment paper overhangs to lift it out of the pan. Place it on a cutting board and cut it into small cubes. Serve and enjoy your delicious Chocolate Mint Candy Fudge!

Prep Time: 15 minutes

Cook Time: 5 minutes

Enebt18

[forgethewielder]

Enjoy the sweet cupcakes filled with Nutella and glazed with Nutella that will satisfy your sweet tooth.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 1/4 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1/2 cup Nutella for filling. 1/2 cup Nutella for frosting. 1/4 cup powdered sugar for frosting. Sprinkles optional, for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fill each cupcake liner halfway with the batter. Spoon about 1 teaspoon of Nutella into the center of each cupcake. Cover the Nutella filling with a little more cupcake batter until each liner is about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a microwave-safe bowl, heat the remaining Nutella for about 20 seconds until it becomes easy to drizzle. Dip the tops of the cooled cupcakes into the heated Nutella, allowing the excess to drip off. Sprinkle powdered sugar on top and decorate with sprinkles if desired. Let the Nutella frosting set before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 18 minutes

ASA Industry

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Crispy tofu cubes are combined with a creamy and aromatic tikka masala sauce to create a flavorful and filling vegan tofu tikka masala bowl. It's the ideal dish for a relaxing evening at home, especially when served over a bed of fluffy rice and served with warm naan bread.

Ingredients: 1 block tofu, pressed and cubed. 1 cup vegan tikka masala sauce. 2 cups cooked rice. 4 pieces naan bread. 1 tablespoon olive oil. 1 teaspoon garam masala. 1/2 teaspoon turmeric. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Toss the cubed tofu with the olive oil, cayenne pepper, paprika, turmeric, paprika, garam masala, salt, and pepper in a bowl until well coated. Place the tofu cubes on a baking sheet covered with parchment paper, then bake for 25 to 30 minutes, rotating the pan halfway through, or until the tofu is crispy. Heat the vegan tikka masala sauce in a saucepan over medium heat while the tofu bakes. Add the crispy tofu to the saucepan with the tikka masala sauce and simmer for an additional five to ten minutes. Spoon cooked rice into bowls, pour tofu tikka masala over top, and sprinkle with fresh cilantro to serve. Serve with warm Naan bread on the side. Savor the flavor of your vegan tofu tikka masala bowl!

Prep Time: 15 minutes

Cook Time: 35 minutes

abby mcmillen

[forgethewielder]

Black beans and sweet potatoes are cooked together in a savory broth with aromatic spices to make this hearty and healthy stew.

Ingredients: 2 cups black beans. 2 sweet potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 4 cups vegetable broth. 1 tablespoon cumin. 1 tablespoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell pepper. Saut until softened, about 5 minutes. Stir in diced sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, and chili powder. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until sweet potatoes are tender. Season with salt and pepper to taste. Serve hot and garnish with your favorite toppings, such as avocado slices, cilantro, or a squeeze of lime juice.

Prep Time: 15 minutes

Cook Time: 30 minutes

Westman Parent

[forgethewielder]

Delicious homemade applesauce made with fresh apples, brown sugar, and cinnamon, cooked to perfection in the slow cooker. Perfect as a snack, dessert, or accompaniment to your favorite dishes.

Ingredients: 8 apples, peeled, cored, and sliced. 1/2 cup brown sugar. 1 teaspoon ground cinnamon. 1/4 cup water.

Instructions: Place sliced apples in the slow cooker. Sprinkle brown sugar and cinnamon over the apples. Pour water into the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until apples are very soft. Use a potato masher or fork to mash the cooked apples to your desired consistency. Taste and adjust sweetness if necessary. Serve warm or chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Slaton Sales

[forgethewielder]

A tasty soy-based sauce, crisp zucchini, vibrant bell peppers, and tender chicken strips are all combined in this simple and fast stir-fry recipe.

Ingredients: 2 boneless, skinless chicken breasts cut into thin strips. 2 medium zucchinis sliced. 1 red bell pepper sliced. 1 yellow bell pepper sliced. 1/2 cup low-sodium soy sauce. 3 tablespoons vegetable oil. 2 cloves garlic minced. 1 tablespoon ginger minced. 2 tablespoons cornstarch dissolved in 2 tablespoons water. Salt and pepper to taste. Sesame seeds and green onions for garnish optional.

Instructions: In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add the chicken strips and stir-fry until they are no longer pink. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the sliced zucchinis and bell peppers, and stir-fry for 3-4 minutes until they start to soften. Return the cooked chicken to the skillet and pour in the soy sauce. Stir to combine. Pour in the dissolved cornstarch mixture and stir well until the sauce thickens. Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions if desired. Serve hot over steamed rice. Enjoy your delicious Chicken Zucchini Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Autofficina

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These Cranberry Asiago Turkey Sliders are a delightful blend of savory turkey, tangy cranberry sauce, and rich Asiago cheese, all nestled in soft slider buns. Perfect for parties or a quick meal, these sliders are sure to please any crowd.

Ingredients: 12 slider buns. 1 lb thinly sliced turkey breast. 1 cup shredded Asiago cheese. 1/2 cup cranberry sauce. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons honey. 2 tablespoons butter, melted. 1 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Set the oven to 350F 175C and heat it up. Put the bottom halves of the slider buns in a baking dish after cutting them in half. Put honey, Dijon mustard, and mayonnaise in a small bowl and mix them together. It should be spread on the bottom halves of the slider buns. Put slices of turkey on top of the spread. Cover the turkey slices with cranberry sauce. On top of the cranberry sauce, shred some Asiago cheese. Cover the cheese with the top halves of the slider buns. Melt the butter and add the garlic powder to a second small bowl. Mix the garlic butter and spread it on top of the slider buns. Place the baking dish in a preheated oven and cover it with aluminum foil. Bake for 10 to 15 minutes, or until the cheese melts and the sliders are warm all the way through. When it's done, take it out of the oven and, if you want, sprinkle it with fresh parsley. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lara Smith

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This cheesy and tangy dip is packed with flavor and is perfect for serving alongside your favorite sandwiches. It's creamy, spicy, and irresistibly delicious.

Ingredients: 1 cup shredded cheddar cheese. 1/2 cup cream cheese. 1/4 cup mayonnaise. 2 tablespoons diced pickled jalapenos. 1 tablespoon diced red bell pepper. 1 tablespoon diced green onions. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Shred the cheddar cheese and mix it with the cream cheese and mayonnaise in a bowl that can go in the microwave. Stir the mixture every 30 seconds while putting it in the microwave until the cheeses are melted and the mixture is smooth. Put in the green onions, red bell pepper, diced jalapenos, Worcestershire sauce, garlic powder, salt, and pepper. Stir everything together until it's well mixed. Check the seasoning and make changes if needed. Put the dip in a bowl and serve it warm with bread slices or your favorite chips.

Prep Time: 10 minutes

Cook Time: 5 minutes

lincoln oldies station

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These Cranberry Orange Bars are a delightful combination of tart cranberries, zesty orange, and nutty almonds. They are no-bake, paleo, vegan, and gluten-free, making them a perfect snack or dessert option for those with dietary restrictions.

Ingredients: 2 cups almonds. 1 cup pitted dates. 1 cup dried cranberries. Zest of 1 orange. Juice of 1 orange. 1/4 cup coconut oil, melted. 1/4 cup unsweetened shredded coconut. Pinch of salt.

Instructions: Put parchment paper around the edges of a square baking dish. Pulse almonds in a food processor until they are very small. Put orange juice, the zest of one orange, dates, shredded coconut, salt, and coconut oil into the food processor. Mix it until it turns into a sticky dough. Fill the baking dish with the mixture and press it down firmly. Put it in the fridge for at least two hours to set. Take it out of the fridge when it's set and cut it into bars. Keep in the fridge in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 0 minutes

Apex Farmers Market

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Indulge in the creamy and refreshing taste of vegan matcha milkshakes. Packed with antioxidants and plant-based goodness, these milkshakes are perfect for a quick and healthy treat.

Ingredients: 2 cups unsweetened almond milk. 2 ripe bananas, frozen. 2 tablespoons maple syrup. 2 teaspoons matcha powder. 1 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Frozen bananas, maple syrup, matcha powder, and vanilla extract should all be put into a blender. Mix until it's smooth. After you add the ice cubes, blend it again until it is smooth and foamy. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

gundula diering