keppok

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A straightforward and delectable recipe for pulled pork made with pork tenderloin, BBQ sauce, and Dr. Pepper.

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Herbed chicken is blanketed by a cream of mushroom sauce with a lovely lemon-wine accent.

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This crab and shrimp casserole is a traditional baked casserole with a seafood twist! Fresh crabmeat can be substituted for imitation.

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Heres a nice tomato-based vegetable soup thats hearty and full of flavorful veggies, but only needs 20 minutes of cooking time. A few canned vegetables do some of the heavy lifting for you.

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Enhance eggplant by marinating it in a mixture of soy sauce, balsamic vinegar, and olive oil before grilling it until it is perfectly crispy and browned. a fantastic topping for a side or sandwich.

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a customary Easter fruitcake with marzipan balls in the shape of the 11 Apostles Judas was excluded.

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A comforting and creamy vegan version of the classic Chicken Tetrazzini, made with vegan chicken substitute, mushrooms, and a rich, creamy sauce.

Ingredients: 8 oz. linguine pasta. 2 cups vegan chicken substitute, diced. 1 cup sliced mushrooms. 1/2 cup diced onion. 1/2 cup diced red bell pepper. 2 cloves garlic, minced. 1/4 cup vegan butter. 1/4 cup all-purpose flour. 2 cups vegetable broth. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1/4 cup vegan cream cheese. 1/4 cup chopped parsley. Salt and pepper, to taste. 1/2 cup vegan mozzarella cheese, shredded.

Instructions: Preheat the oven to 350F 175C. Cook the pasta according to package instructions, then drain and set aside. In a large skillet, saut the vegan chicken substitute, mushrooms, onion, bell pepper, and garlic in vegan butter until vegetables are tender. Sprinkle flour over the vegetable mixture and stir to coat. Gradually whisk in the vegetable broth and almond milk, stirring constantly until the mixture is smooth and thickened. Stir in the nutritional yeast, vegan cream cheese, parsley, salt, and pepper. Add the cooked pasta to the skillet and toss to combine. Transfer the pasta mixture to a greased baking dish and sprinkle with vegan mozzarella cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Julia Teach Art

[keppok]

If you are on a ketogenic diet, these Banana Nut Keto Muffins are perfect for you because they are moist and tasty. Almond flour and coconut flour give them a lot of healthy fats and protein while keeping the carbs low. When you mix the natural sweetness of ripe bananas with a hint of cinnamon, you get a delicious treat.

Ingredients: 2 ripe bananas, mashed. 4 large eggs. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 1/4 cup melted coconut oil or butter. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the mashed bananas, eggs, melted coconut oil or butter, and vanilla extract. Add almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt. Mix until well combined. Fold in chopped nuts until evenly distributed throughout the batter. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious and keto-friendly Banana Nut Muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

Kabat Scarlett

[keppok]

These crispy tofu nuggets are perfect for snacking or as a main dish. They are crunchy on the outside and soft on the inside, making them irresistible to tofu lovers and skeptics alike.

Ingredients: 1 block tofu, pressed and cubed. 1/4 cup cornstarch. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper, to taste. Oil for frying.

Instructions: In a bowl, combine cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Coat tofu cubes evenly with the cornstarch mixture. Heat oil in a pan over medium heat. Fry tofu cubes until crispy and golden brown, about 4-5 minutes per side. Remove from oil and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tora Travels

[keppok]

You can make this gluten-free version of chicken lasagna that is hearty and tasty. It has tender chicken, sauted vegetables, and lots of cheese.

Ingredients: 1 lb gluten-free lasagna noodles. 2 cups shredded cooked chicken breast. 1 cup diced onion. 1 cup diced bell pepper. 1 cup sliced mushrooms. 2 cloves garlic, minced. 2 cups gluten-free marinara sauce. 2 cups ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Cook gluten-free lasagna noodles according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion, bell pepper, mushrooms, and garlic. Saut until vegetables are tender, about 5-7 minutes. Add shredded chicken to the skillet and season with dried basil, dried oregano, salt, and pepper. Cook for an additional 2-3 minutes. In a separate bowl, mix together ricotta cheese, mozzarella cheese, and grated Parmesan cheese. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of cooked lasagna noodles over the marinara sauce. Spread half of the chicken and vegetable mixture over the noodles. Spread half of the cheese mixture over the chicken and vegetables. Repeat layers with remaining noodles, chicken and vegetables, and cheese mixture. Top with remaining marinara sauce. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden. Let cool for a few minutes before slicing and serving. Enjoy your delicious gluten-free chicken lasagna!

Prep Time: 30 minutes

Cook Time: 35 minutes

Merseyside Etsy Team

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People who want to lose weight and take care of their bodies should try this Amazing Green Smoothie. It tastes great and is good for you because it has spinach, banana, cucumber, and chia seeds in it.

Ingredients: 2 cups fresh spinach leaves. 1 ripe banana. 1/2 cucumber, peeled and sliced. 1/2 lemon, juiced. 1/2 teaspoon grated ginger. 1 cup unsweetened almond milk. 1 tablespoon chia seeds. 1 teaspoon honey optional.

Instructions: Clean the new spinach leaves really well. Peel the cucumber and cut it up. Put the spinach, banana, cucumber slices, lemon juice, ginger that has been grated, and almond milk in a blender. Mix it up until it's creamy and smooth. For more sweetness, if you want, add honey and blend again. Put the green smoothie in a glass or a container for taking it with you. Add some chia seeds on top to make it healthier and give it more texture. Have fun with your weight loss green smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Richard Leopold

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This refreshing watermelon sorbet is a perfect summer treat. It's light, fruity, and easy to make.

Ingredients: 4 cups watermelon, cubed and seeded. 1/2 cup granulated sugar. 1/4 cup fresh lime juice. 1 tablespoon vodka optional.

Instructions: In a blender, puree the watermelon until smooth. Strain the puree through a fine-mesh sieve into a bowl, pressing on solids to extract as much juice as possible. Discard solids. Add sugar and lime juice to the watermelon juice, stirring until sugar is dissolved. Stir in vodka if using. Chill mixture in the refrigerator for at least 1 hour. Transfer mixture to an ice cream maker and churn according to manufacturer's instructions until the sorbet reaches desired consistency. Transfer sorbet to a container and freeze for at least 2 hours before serving.

Prep Time: 15 minutes

Cook Time: 5 minutes

miguel rodriguez

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Indulge in the exquisite combination of almond macaron shells filled with rich salted caramel, creating a delightful treat for any occasion.

Ingredients: 1 cup almond flour. 1 cups powdered sugar. 3 large egg whites. cup granulated sugar. teaspoon vanilla extract. teaspoon sea salt. cup unsalted butter. 1 cup granulated sugar for caramel. cup heavy cream. teaspoon sea salt for caramel.

Instructions: Put almond flour and powdered sugar in a bowl and sift them together. Put away. Whip 3 egg whites in a different bowl until they are foamy. While whipping, slowly add cup of granulated sugar. Whip until you get stiff peaks. Mix the almond flour mixture into the whipped egg whites slowly until everything is well mixed. And then add the vanilla extract and teaspoon of sea salt. Fold it in again. Put the batter in a bag with a round tip for piping. Place small rounds on a baking sheet lined with parchment paper. To get rid of air bubbles, tap the baking sheet on the counter. For about 30 minutes, let the piped rounds sit so that a skin can form. Prepare the oven by heating it up to 300F 150C. Put the macaron shells in an oven that has already been heated. Bake them for 15 to 18 minutes, or until they are set and can be easily taken off the parchment paper. Allow them to totally cool down. Put unsalted butter in a saucepan and melt it. Put in 1 cup of granulated sugar and cook until the color gets very dark amber. Carefully pour in the heavy cream while stirring all the time. It will start to bubble up. Stir it some more until it's smooth. Take it off the heat and add teaspoon of sea salt. Before putting the macarons together, let the caramel sauce cool down a bit. Place the macaron shells next to each other by size, and then spread a little caramel on one of them. Add another shell on top of it. Do this again and again for all of the macarons. Let them sit for a few hours before you serve them so that the flavors can mix. Put a little sea salt on top of each macaron before you serve them.

Prep Time: 45 minutes

Cook Time: 18 minutes

Muay thai delhi

[keppok]

For this Grilled Lime Shrimp and Peach Pico dish, the shrimp are marinated in lime juice and then grilled. The peach pico de gallo is sweet and juicy. It's easy to make and full of fresh flavors, making it perfect for a light and tasty summer meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 peaches, diced. 1 small red onion, finely chopped. 1 jalapeo, seeded and diced. 1/4 cup chopped fresh cilantro. Juice of 2 limes. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Put shrimp, olive oil, salt, and pepper in a bowl. Add lime juice and mix well. Toss the shrimp to cover them all. Skewer shrimp on sticks. Grill shrimp for two to three minutes on each side, or until they are pink and opaque. Dice the peaches and add them to another bowl along with the red onion, jalapeo, cilantro, and the rest of the lime juice. Add pepper and salt to taste. Peach pico should be served on the side with grilled lime shrimp.

Prep Time: 15 minutes

Cook Time: 6 minutes

Baby Gifts

[keppok]

With the zest of lime, the richness of coconut milk, and the robust flavors of Thai cooking, this Grilled Thai Coconut Lime Skirt Steak is a tasty and healthful paleo recipe. This dish is ideal for a weeknight dinner or a cookout.

Ingredients: 1 1/2 pounds skirt steak. 1/2 cup canned coconut milk. Zest and juice of 2 limes. 2 tablespoons fish sauce. 2 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1 tablespoon honey. 1 teaspoon red curry paste. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. Salt and pepper to taste.

Instructions: In a bowl, combine the coconut milk, lime zest, lime juice, fish sauce, garlic, ginger, honey, and red curry paste. Mix well to create the marinade. Place the skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Remove the skirt steak from the marinade and season with salt and pepper. Grill the steak for about 3-4 minutes per side, or until it reaches your desired level of doneness. Skirt steak is best when cooked to medium-rare or medium. Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain. Serve the grilled skirt steak topped with fresh cilantro and mint leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

Dark Rising HQ

[keppok]

Indulge in these delicious gluten-free chocolate donuts made with a cake mix. They are perfect for satisfying your chocolate cravings without worrying about gluten.

Ingredients: 1 box gluten-free chocolate cake mix. 2 large eggs. 1/2 cup vegetable oil. 1 cup water. 1/2 cup chocolate chips gluten-free. 1 teaspoon vanilla extract. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine the gluten-free chocolate cake mix, eggs, vegetable oil, water, vanilla extract, and unsweetened cocoa powder. Mix until well combined. Stir in the gluten-free chocolate chips into the batter. Pour the batter into a piping bag or a Ziploc bag with a corner cut off, and pipe it into the donut pan, filling each mold about 2/3 full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean. Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the donuts are cool, dust them with powdered sugar. Enjoy your gluten-free chocolate donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

sekinan archaeology

[keppok]

Barbecue chicken pizza is a tasty change from regular pizza. With the soft chicken and sour red onions, the sweet and sour barbecue sauce goes great together. It's simple to make at home and everyone loves it.

Ingredients: 1 pizza dough. 1/2 cup barbecue sauce. 1 1/2 cups cooked chicken breast, diced. 1 cup shredded mozzarella cheese. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a pizza stone or a baking sheet that has been lined with parchment paper. Add salt and pepper to the dough and brush it with olive oil. Sprinkle the barbecue sauce over the dough, making sure to leave a little space around the edges for the crust. On top of the sauce, put half of the mozzarella cheese. Top with the diced chicken and sliced red onion. Cover the top with the rest of the mozzarella cheese. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take it out of the oven and add chopped cilantro leaves on top. Let the pizza cool down for a few minutes before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 15 minutes

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