larest

[larest]

Delicious vegan pancakes filled with chocolate chips and fruity jam, perfect for a sweet breakfast or brunch treat.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup plant-based milk such as almond or soy. 2 tablespoons vegetable oil. 1/2 cup vegan chocolate chips. 1/4 cup vegan jam or fruit preserves any flavor.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, and salt. Add plant-based milk and vegetable oil, and mix until smooth. Fold in vegan chocolate chips gently. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour a small amount of pancake batter onto the skillet and spread it slightly. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter. Once pancakes are cooked, spread a spoonful of vegan jam on half of each pancake. Fold the pancake over to create a half-moon shape, enclosing the jam. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Fatty George

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These hot wings on the grill are a quick and tasty way to eat. There is just the right amount of heat and they taste great.

Ingredients: 2 lbs chicken wings. 1/4 cup hot sauce. 2 tbsp butter, melted. 1 tbsp honey. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. Vegetable oil for greasing grill.

Instructions: Warm the grill up to a medium-high level. Mix honey, garlic powder, onion powder, salt, and pepper with hot sauce in a small bowl. Put chicken wings in a large plastic bag that can be closed again and again. Pour the marinade over the wings, then seal the bag and toss the wings to cover them all. Put the wings in the fridge for at least 30 minutes and up to 4 hours to marinate. Use a little vegetable oil to grease the grill grates. The wings should be cooked through and crispy after 20 to 25 minutes of grilling over medium-high heat, turning them over every now and then. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Gorgeous Eyes Beauticians

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A vegan twist on traditional fried rice, this cauliflower version is lighter and healthier but still packed with flavor.

Ingredients: 1 medium head cauliflower, grated. 2 tablespoons vegetable oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup mixed vegetables carrots, peas, corn. 3 tablespoons soy sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Green onions, for garnish. Toasted sesame seeds, for garnish.

Instructions: In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add grated cauliflower and mixed vegetables to the skillet. Cook until vegetables are tender, about 5-7 minutes. Stir in soy sauce and sesame oil. Season with salt and pepper to taste. Garnish with chopped green onions and toasted sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

lauren halverson

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Tender beef tips cooked just right and served over fluffy rice with a creamy mushroom sauce. This slow cooker recipe makes a hearty meal that the whole family will enjoy.

Ingredients: 1 lb beef tips. 1 can cream of mushroom soup. 1 packet onion soup mix. 1 cup beef broth. 1 cup water. 1 cup rice. Salt and pepper to taste.

Instructions: Cheese soup mix, onion soup mix, beef broth, water, salt, and pepper should all be put into a slow cooker with beef tips. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the rice 30 minutes before you serve. Keep the lid on and cook until the rice is soft. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 360 minutes

broken bow animal hospital

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With its crispy crust, creamy potatoes, and fresh basil, this Chickpea Flour Flatbread with New Potatoes and Basil pizza is a great gluten-free choice. It has just the right amount of flavors and textures to satisfy your pizza cravings!

Ingredients: 1 cup chickpea flour. 1 cup water. 2 tablespoons olive oil, divided. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 pound new potatoes, thinly sliced. 1/2 cup fresh basil leaves. 1/2 cup grated Parmesan cheese. 1/4 cup mozzarella cheese, shredded. 1 clove garlic, minced. 1/4 teaspoon red pepper flakes optional.

Instructions: Mix chickpea flour, water, 1 tablespoon of olive oil, salt, and black pepper in a bowl with a whisk until the mixture is smooth. 30-minute break for the batter. Set your oven to 450F 230C and put a 10-inch cast-iron skillet inside to heat up. When the pan is hot, take it out of the oven carefully and add the last tablespoon of olive oil. Move it around the pan to cover the bottom. Add the chickpea flour batter to the hot pan, and then spread the potato slices out evenly on top. Put the pan in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the potatoes are soft and the edges of the flatbread are golden brown. Put it back in the oven for a few minutes, then top it with fresh basil leaves, grated Parmesan cheese, and mozzarella cheese. Add some red pepper flakes for some heat if you want. Put the skillet back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and starts to bubble. Take it out of the oven, let it cool down a bit, then cut it up and serve.

Prep Time: 40 minutes

Cook Time: 30 minutes

cravings,

springtime scans

[larest]

This fry sauce that you make yourself goes great with crispy potato fries. To make it, you mix smooth mayonnaise with sour ketchup and mustard, as well as tasty garlic and onion powders. The end result is a creamy, slightly sour dip that makes any batch of fries taste better.

Ingredients: 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 teaspoon yellow mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a small bowl, combine mayonnaise, ketchup, mustard, garlic powder, and onion powder. Mix until well combined. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Prep Time: 5 minutes

Cook Time: 0 minutes

A2Z Ed Drums

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These Cardamom Orange Sugar Cookies are a delightful blend of aromatic cardamom and zesty orange, creating a unique and flavorful treat for any occasion. The slightly crunchy exterior, coated in sugar, gives way to a soft and buttery interior that will leave you wanting more. Perfect for tea time or as a sweet treat during the day!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 tablespoon freshly squeezed orange juice. 2 teaspoons finely grated orange zest. 2 1/2 cups all-purpose flour. 1/2 teaspoon ground cardamom. 1/4 teaspoon salt. Extra granulated sugar, for rolling.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Grate the orange zest and add it along with the orange juice and vanilla extract. Mix well until everything is well mixed. Mix the all-purpose flour, ground cardamom, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Be careful not to mix too much. The dough should be put in the fridge for at least an hour to get firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Roll the chilled dough into small balls that are about an inch across. Sprinkle a little granulated sugar over each ball to cover them. Make sure there is some space between the dough balls when you put them on the baking sheet that has been prepared. Each dough ball can be made a little flatter with the bottom of a glass. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. With a cup of coffee or tea, these Cardamom Orange Sugar Cookies taste great!

Prep Time: 20 minutes

Cook Time: 12 minutes

Mishela Gutierrez

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A quick and easy stir-fry with a sweet and savory sauce that is full of chickpeas and colorful vegetables. You can serve it over rice for a full meal.

Ingredients: 1 can chickpeas, drained and rinsed. 2 cups mixed vegetables bell peppers, broccoli, carrots, snap peas, etc., chopped. 3 tablespoons soy sauce or tamari. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. Cooked rice for serving.

Instructions: Put sesame oil in a large pan or wok and heat it over medium-high heat. Grate the ginger and mince the garlic. Saut for one minute. Stir-fry the chickpeas and mixed vegetables for 5 to 7 minutes, or until the vegetables are soft but still crisp. Mix soy sauce and maple syrup with a whisk in a small bowl. Toss the stir-fry to coat it with the sauce. Keep cooking for two to three minutes more, until everything is hot. Serve hot on top of rice that has been cooked.

Prep Time: 10 minutes

Cook Time: 10 minutes

Amms Art

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These Crock Pot Spicy Beans with Rice are a flavorful and nutritious meal that's easy to prepare. Packed with protein and bold spices, this dish is perfect for a satisfying lunch or dinner.

Ingredients: 2 cups dried black beans. 1 cup brown rice. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 can 14 oz diced tomatoes. 1 can 4 oz green chilies, chopped. 1 teaspoon cumin powder. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper. 4 cups vegetable broth. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Soak black beans overnight after rinsing. Soak the black beans, cook the brown rice, add the chopped onion, minced garlic, diced tomatoes, chopped bell pepper, green chilies, cumin, chili powder, and cayenne pepper to a crockpot along with the vegetable broth. To taste, add salt and pepper for seasoning. Cook the rice and beans on low for 6 to 8 hours, or until they are tender. Garnish with fresh cilantro and serve hot. Savor your tasty and nutritious Rice with Spicy Beans!

Prep Time: 15 minutes

Cook Time: 360 minutes

International Conference on Electrical, Electronic and Systems Engineering

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Enjoy a version of baked potatoes that is the richest and creamiest. These potatoes are sure to please even the pickiest eaters because they are made with heavy cream, butter, and sour cream. It's perfect for special events or when you just want the best comfort food.

Ingredients: 4 large russet potatoes. 1 cup heavy cream. 1/2 cup butter. 1/4 cup sour cream. Salt and pepper to taste. Chopped chives for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Scrub the potatoes really well, and then use a paper towel to dry them off. Fork each potato several times to let the steam escape while it's baking. After putting the potatoes on the oven rack, bake them for about an hour, or until a fork can go through them easily. Take the potatoes out of the oven and let them cool down a bit. Over medium heat, melt the butter in a saucepan and add the heavy cream. Stir the mixture until it is hot but not boiling. Separate each potato into two long halves. Scoop out the flesh into a large bowl, leaving a thin layer of potato inside the skin. Use a potato masher or fork to make the potato flesh smooth. Slowly pour the hot cream and butter mixture into the mashed potatoes while stirring them. Do this until everything is well mixed and smooth. Add the sour cream and season with pepper and salt to taste. Put a little more of the mashed potato mixture into the potato skins by spooning it back in. Put the stuffed potatoes back in the oven after putting them on a baking sheet. Bake for another 15 to 20 minutes, or until the top is golden brown and the food is hot all the way through. Add chopped chives as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 80 minutes

karatenokacins

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A quick and delicious gluten-free white chicken chili that's perfect for a cozy meal. Packed with protein and flavor, this chili is ready in less than 30 minutes!

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 cup diced onion. 2 cloves garlic, minced. 4 cups chicken broth. 1 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp ground coriander. Salt and pepper to taste. 1 cup frozen corn kernels. 1/2 cup chopped fresh cilantro. 1/4 cup lime juice. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Add diced onion and minced garlic, saut until softened. Stir in ground cumin, dried oregano, ground coriander, salt, and pepper. Add white beans, diced green chilies, and chicken broth. Bring to a simmer. Add frozen corn and continue simmering for 10-15 minutes until chicken is cooked through. Stir in chopped cilantro and lime juice. Adjust seasoning if necessary. Serve hot and enjoy your gluten-free white chicken chili!

Prep Time: 10 minutes

Cook Time: 20 minutes

Therapie Alternative

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Perfect for Christmas celebrations, this Red Velvet Cake Puppy Chow Popcorn is a delightful holiday treat! It blends the deliciousness of popcorn and red velvet cake flavors, and it's covered in a sweet white chocolate mixture and dusted with powdered sugar. This is a fun and delicious snack that is sure to please everyone!

Ingredients: 12 cups popped popcorn. 1 cup white chocolate chips. 1/4 cup unsalted butter. 2 teaspoons vanilla extract. 1 1/2 cups red velvet cake mix. 1 cup powdered sugar. 1/2 cup red and white sprinkles.

Instructions: On a sizable parchment paper-lined baking sheet, distribute the popcorn evenly. Melt butter and white chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. Add vanilla extract and stir. Over the popcorn, pour the melted white chocolate mixture and gently toss to coat evenly. Mix powdered sugar and red velvet cake mix in a large resealable plastic bag. Once the popcorn is well coated, transfer it into the bag, seal it, and shake. Reapply the coated popcorn to the baking sheet, then top with a mixture of red and white sprinkles. After the chocolate has solidified, let the popcorn sit at room temperature for 20 to 30 minutes. After it's set, break apart any big clumps before serving. Savor this festive popcorn, Red Velvet Cake Puppy Chow!

Prep Time: 15 minutes

Cook Time: 10 minutes

Rancho 2 Rios

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Try making this easy and tasty Chicken Parmesan at home. It's something that any cook can do. This traditional Italian dish is a family favorite. It has crispy chicken breasts topped with marinara sauce and gooey mozzarella cheese.

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper. 1 cup all-purpose flour. 2 large eggs. 1 tablespoon water. 1 cup breadcrumbs. 1 cup grated Parmesan cheese. 2 cups marinara sauce. 1 cup shredded mozzarella cheese. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt and pepper. In three separate shallow dishes, place flour seasoned with salt and pepper, beaten eggs with water, and a mixture of breadcrumbs and Parmesan cheese. Dip each chicken breast in the flour, then the egg mixture, and finally coat with breadcrumb mixture. In a large ovenproof skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken from skillet and pour marinara sauce into the skillet. Place chicken on top of the sauce. Sprinkle mozzarella cheese over each chicken breast. Transfer skillet to preheated oven and bake until cheese is melted and bubbly and chicken is cooked through, about 20 minutes. Serve hot, garnished with fresh basil if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

alp

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A versatile vegan cream of broccoli soup recipe that can be enjoyed in two different textures: creamy or chunky.

Ingredients: 1 large head of broccoli, chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz coconut milk. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. Salt and pepper to taste. Optional toppings: roasted broccoli florets, vegan cheese, chopped chives.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add chopped broccoli and vegetable broth, bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until broccoli is tender. Using an immersion blender, blend until smooth. Stir in coconut milk and nutritional yeast. Season with salt and pepper to taste. For a creamy version, blend the soup until completely smooth. For a chunky version, leave some broccoli florets intact and only partially blend the soup. Serve hot with optional toppings if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

levi stute

[larest]

This Raw Pasta Primavera is bursting with fresh flavors and vibrant colors. It's a delicious vegan dish that's perfect for a light lunch or dinner.

Ingredients: 2 zucchinis, spiralized. 1 cup cherry tomatoes, halved. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup sliced black olives. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 1/4 cup pine nuts. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Spiralize the zucchini and put it in a large bowl. Add the cherry tomatoes, sliced bell peppers, black olives, basil, parsley, and pine nuts. Mix the olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. The dressing should be poured over the vegetables and mixed well. Put it in the fridge for up to an hour before serving, or serve it right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

Aharon Bensimon

[larest]

These chocolate waffles are a favorite. They offer a fun flavor variation on traditional waffles with a touch of cocoa. They are light and fluffy.

[larest]

Rump roast is marinated in spiced cider vinegar for five days, then seared and braised and served with a sour cream sauce.