leyafalcon

[leyafalcon]

Enjoy the rich and creamy taste of this garlic parmesan pasta. Linguine that is cooked just right and covered in a smooth sauce made of butter, garlic, heavy cream, and Parmesan cheese.

Ingredients: 8 oz linguine pasta. 2 tbsp butter. 4 cloves garlic, minced. 2 cups heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook linguine until it is al dente. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the heavy cream and keep stirring it until it starts to boil. Turn down the heat. Slowly add grated Parmesan cheese and keep stirring until the sauce gets thicker and the cheese melts all the way through. Add pepper and salt to taste. Toss the cooked pasta in the skillet with the creamy sauce until it's all covered. Serve hot with fresh parsley chopped on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Jan Javurek

[leyafalcon]

These Chocolate Pots de Creme are a fancy and sweet dessert that is great for people who are on a keto or low-carb diet. Powdered erythritol is used to make these sugar-free chocolate custards taste sweet. They are made with heavy cream, almond milk, unsweetened chocolate, egg yolks, and vanilla extract. If you want a really rich dessert, serve them cold with whipped cream and cocoa powder on top.

Ingredients: 1 cup heavy cream. 1/2 cup unsweetened almond milk. 4 oz unsweetened chocolate, chopped. 1/4 cup powdered erythritol or sweetener of choice. 3 large egg yolks. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Whipped cream and cocoa powder, for garnish optional.

Instructions: In a saucepan, heat the heavy cream and almond milk over medium heat until just simmering. Remove from heat and add the chopped unsweetened chocolate. Let it sit for a few minutes to melt, then stir until smooth and well combined. In a mixing bowl, whisk together the powdered erythritol, egg yolks, vanilla extract, and salt until well combined. Slowly pour the chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Pour the mixture back into the saucepan and return to low heat. Cook, stirring constantly, for 5-7 minutes, or until the mixture thickens slightly and coats the back of a spoon. Remove from heat and let cool for a few minutes. Divide the mixture evenly among small serving cups or ramekins. Cover and refrigerate for at least 2 hours, or until set. Once set, garnish with whipped cream and a sprinkle of cocoa powder, if desired. Serve these Chocolate Pots de Creme as a decadent and satisfying keto-friendly dessert! They're rich, creamy, and perfect for indulging your sweet tooth without any added sugar.

Prep Time: 15 minutes

Cook Time: 15 minutes

mer. m. march

[leyafalcon]

These honey lavender cupcakes are the perfect blend of floral sweetness and moist, fluffy goodness. The delicate flavor of lavender combined with honey makes for a delightful treat that's perfect for tea parties or special occasions.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tbsp honey. 2 tsp dried lavender buds. 1/2 cup whole milk. 1/2 tsp vanilla extract. For the frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2 tbsp honey. 1 tsp dried lavender buds. 2-3 tbsp milk. Purple food coloring optional. Lavender sprigs for garnish optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, 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 honey and dried lavender buds. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes 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. For the frosting, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, honey, and dried lavender buds, mixing until well combined. Add milk as needed to achieve your desired frosting consistency. If desired, add a few drops of purple food coloring for a lavender hue to the frosting. Once the cupcakes are completely cooled, pipe or spread the lavender honey frosting onto the cupcakes. Garnish with fresh lavender sprigs if available, and enjoy your honey lavender cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Walsh Classroom

[leyafalcon]

Russian Pan Fried Potatoes are a hearty and tasty side dish that goes well with any meal. These potatoes are savory and crispy on the outside, but soft on the inside. They are flavored with onions and garlic.

Ingredients: 4 large potatoes, peeled and sliced thinly. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Heat vegetable oil in a large skillet over medium heat. Add sliced potatoes to the skillet and cook until golden brown and crispy, about 8-10 minutes, stirring occasionally. Add sliced onions and minced garlic to the skillet and continue cooking until onions are soft and translucent, about 5 minutes. Season with salt and pepper to taste. Transfer the fried potatoes to a serving dish, garnish with fresh parsley, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

MusingZero

[leyafalcon]

A quick and tasty chicken curry that is easy to make in the Instant Pot. Great for dinner during the week.

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 1 cup tomato puree. 1/2 cup plain yogurt. 2 tablespoons curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons cooking oil. Fresh cilantro for garnish.

Instructions: Select "Saute" mode on the Instant Pot after turning it on. Cut up the onions, garlic, and ginger and add them to the pot with hot oil. Cook the onions until they become clear. Put the chicken thighs in and brown them all over. Curry powder, turmeric powder, cumin powder, coriander powder, chili powder, salt, and pepper should all be mixed together in a bowl. Add the mix to the Instant Pot with the chicken. Close the lid and turn off "Saute" mode. For 8 minutes, put the Instant Pot on "Pressure Cook" mode. After you're done, let the pressure drop naturally for 5 minutes and then quickly let go of the rest of the pressure. Remove the lid, add fresh cilantro, and serve with rice or naan bread. Have fun with your quick and tasty chicken curry!

Prep Time: 15 minutes

Cook Time: 8 minutes

Bucks Youth

[leyafalcon]

Rich brownie and Oreo cookie flavors are combined with creamy vanilla ice cream and milk to create this decadent freakshake. It truly is a dessert lover's paradise!

Ingredients: 2 cups vanilla ice cream. 1 cup milk. 4 Oreo cookies. 1 brownie, crumbled. Whipped cream for topping. Chocolate syrup for drizzling. Additional Oreo cookies and brownie pieces for garnish.

Instructions: Blend together 4 Oreo cookies, milk, and vanilla ice cream in a blender. Process until smooth. Transfer the shake to a tall glass. Add more Oreo cookies, brownie pieces in crumbles, and whipped cream to the top of the milkshake. Add a chocolate syrup drizzle for an added indulgence. Put in a straw, then savor!

Prep Time: 10 minutes

Cook Time: 0 minutes

corner view café

[leyafalcon]

Succulent beef slices and tasty broccoli in a savory sauce, served over rice for a full meal.

Ingredients: 1.5 lbs beef chuck roast, sliced thinly. 1 cup beef broth. 1/2 cup gluten-free soy sauce. 1/3 cup honey. 3 cloves garlic, minced. 2 tablespoons cornstarch. 4 cups broccoli florets. Cooked rice, for serving.

Instructions: In a bowl, whisk together beef broth, soy sauce, honey, and garlic. Place beef slices in the crockpot, pour sauce over the beef. Cover and cook on low for 4-5 hours. In a small bowl, mix cornstarch with 2 tablespoons of water, then stir into the crockpot. Add broccoli florets to the crockpot, cover, and cook for an additional 30 minutes or until broccoli is tender. Serve over cooked rice.

Prep Time: 15 minutes

Cook Time: 300 minutes

Prešovské dobrovo?nícke

[leyafalcon]

This vegan dish has a creamy coconut milk base that brings together the earthy flavors of French lentils, mushrooms, and kale, which is full of nutrients. This dish is hearty, filling, and great for a cozy meal.

Ingredients: 1 cup French lentils. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 8 ounces mushrooms, sliced. 4 cups kale, stems removed and chopped. 1/2 cup coconut milk. Salt and pepper to taste. 2 tablespoons nutritional yeast optional, for extra creaminess.

Instructions: In a pot, bring the vegetable broth to a boil and add the French lentils. Reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender. In a separate pan, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add sliced mushrooms to the pan and cook until they release their moisture and start to brown. Stir in chopped kale and cook until wilted. Once lentils are cooked, add the mushroom and kale mixture to the pot of lentils. Pour in coconut milk and nutritional yeast if using, stir well to combine. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes until flavors meld together and the mixture is creamy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 35 minutes

International Conference on Applied Science and Engineering

[leyafalcon]

A succulent and flavorful grilled chicken dish with a sweet and savory hoisin glaze. Perfect for your barbecue gatherings!

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup hoisin sauce. 1/4 cup soy sauce. 3 tablespoons honey. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon black pepper. 2 tablespoons vegetable oil. Sesame seeds and green onions for garnish.

Instructions: To make the marinade, mix hoisin sauce, soy sauce, honey, rice vinegar, small pieces of garlic, ginger, and black pepper in a bowl. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour half of the marinade over them. Make sure the chicken has a good coating. Put it in the fridge for at least 30 minutes; if you want more flavor, leave it there for longer. Warm up the grill over medium-high heat. Take the chicken out of the marinade and brush it with oil to keep it from sticking. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked. While it's cooking, baste it with the rest of the marinade. Put the chicken on a serving platter after it's done cooking and top it with chopped green onions and sesame seeds. Enjoy your tasty Hoisin Glazed Grilled Chicken while it's still hot!

Prep Time: 40 minutes

Cook Time: 15 minutes

emily rees

[leyafalcon]

Spice up your burger game with this Cheddar Jalapeno Chicken Burger. It's packed with flavor from jalapenos, cheddar cheese, and a touch of cilantro, all served on a toasted bun with creamy mayo.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup grated cheddar cheese. 2 jalapeno peppers, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, finely chopped. 1 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 lettuce leaves. 4 tomato slices. 4 slices of cheddar cheese. 4 tbsp mayonnaise. 4 tsp hot sauce optional. 4 tsp vegetable oil.

Instructions: In a mixing bowl, combine ground chicken, breadcrumbs, grated cheddar cheese, chopped jalapeno peppers, red onion, cilantro, garlic powder, salt, and black pepper. Mix well to combine. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or stovetop pan over medium-high heat. Brush the patties with vegetable oil. Place the patties on the grill or pan and cook for about 5-6 minutes per side or until they are fully cooked and have grill marks. During the last minute of cooking, place a slice of cheddar cheese on each patty and let it melt. Toast the burger buns on the grill or in a toaster until lightly browned. Spread mayonnaise on the bottom half of each bun and drizzle with hot sauce if desired. Place a lettuce leaf on top of the mayonnaise, followed by a tomato slice. Put the cheddar jalapeno chicken patty on top of the tomato slice. Finally, place the top half of the bun over the patty to complete the burger. Serve hot and enjoy your delicious Cheddar Jalapeno Chicken Burger!

Prep Time: 15 minutes

Cook Time: 12 minutes

Lionel Ragot

[leyafalcon]

A sweet, smooth, and silky cocktail with the perfect balance of fruity and tart flavors.

Ingredients: 2 oz vodka. 1/2 oz raspberry liqueur. 1/2 oz pineapple juice.

Instructions: Put ice cubes in a shaker. Grapefruit liqueur, vodka, and pineapple juice should be added. Make sure to shake it well until it's cold. Pour into a martini glass that has been chilled. If you want, you can add a raspberry or lemon twist as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

Lost Souls Public Memorial Project

[leyafalcon]

If you're craving something sweet, these Healthy No Bake Coconut Bars are a great option. They're also gluten-free. They are quick and easy to make, and the flavor and texture are great because they are made with shredded coconut, almond flour, and dairy-free chocolate chips.

Ingredients: 2 cups shredded coconut. 1/2 cup almond flour. 1/2 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Line an 8x8 inch 20x20 cm baking pan with parchment paper, leaving some overhang for easy removal. In a large bowl, combine the shredded coconut and almond flour. In a separate microwave-safe bowl, melt the coconut oil and stir in the honey or maple syrup, vanilla extract, and salt until well combined. Pour the wet mixture over the dry ingredients and mix until everything is evenly combined. Press the mixture firmly into the prepared baking pan, using a spatula to make it smooth and even. Sprinkle the dairy-free chocolate chips over the top and press them gently into the coconut mixture. Place the pan in the refrigerator and let it set for at least 2 hours, or until firm. Once set, use the parchment paper overhang to lift the coconut bars out of the pan. Cut into squares or bars and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Everyday Ignorances

[leyafalcon]

As a keto-friendly take on the classic Caesar salad, this Duck Caesar Salad is a great choice. On a bed of crisp romaine lettuce, soft slices of duck breast are served with grated Parmesan cheese and Caesar dressing drizzled on top. This salad is filling and tasty, and it's great for lunch or dinner.

Ingredients: 2 duck breasts. 1 head romaine lettuce, chopped. 1/4 cup grated Parmesan cheese. 1/4 cup Caesar dressing. 1/4 cup croutons optional. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Season the duck breasts with salt and pepper on both sides. Heat a skillet over medium-high heat and place the duck breasts skin side down. Cook for about 6-7 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes. Transfer the duck breasts to a baking dish and finish cooking in the oven for 10-12 minutes or until desired doneness. Remove the duck from the oven and let it rest for a few minutes. Slice thinly. In a large bowl, combine the chopped romaine lettuce and grated Parmesan cheese. Add the sliced duck breasts to the salad. Drizzle Caesar dressing over the salad and toss to coat evenly. Garnish with croutons if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

myfantasiworld's art animation commissions

[leyafalcon]

Get ready for Halloween with these adorable Mickey Mouse Jack-o'-Lantern cookies! These fun and spooky treats are perfect for Disney lovers and Halloween enthusiasts of all ages.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Red, yellow, and black gel food coloring. Royal icing, for decorating orange, black, and white. Edible candy eyes.

Instructions: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough into three equal portions. Add red food coloring to one portion, yellow to another, and black to the third. Knead the dough until the colors are well incorporated. Wrap each colored dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each colored dough and roll them into balls. Assemble the balls to form Mickey Mouse's face with a pumpkin shape. Place the cookie shapes onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool completely on a wire rack. Once the cookies are cool, decorate them using orange, black, and white royal icing to create the Jack-o'-lantern faces and details. Attach edible candy eyes using a small amount of royal icing. Allow the icing to set before serving or packaging the cookies.

Prep Time: 30 minutes

Cook Time: 12 minutes

Kayla Krenichynrn

[leyafalcon]

Enjoy the rich, nutty flavor of oven-roasted chestnuts as a satisfying keto-friendly snack or appetizer. This recipe requires minimal preparation and delivers a delightful crunch with every bite, perfect for cozy evenings or holiday gatherings.

Ingredients: 1 lb fresh chestnuts. 2 tbsp olive oil. 1 tsp salt. 1/2 tsp black pepper. Optional: herbs of choice e.g., rosemary, thyme.

Instructions: Preheat oven to 400F 200C. Using a sharp knife, carefully score an 'X' on the flat side of each chestnut. Toss the scored chestnuts with olive oil, salt, pepper, and optional herbs in a bowl until evenly coated. Spread the seasoned chestnuts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the shells start to peel back and the nuts are tender.

Prep Time: 10 minutes

Cook Time: 25 minutes

corner view café

[leyafalcon]

This is a traditional South American chocolate drink, but to market it well I made it hot chocolate, even though in the old days South Americans didn't drink it hot. The recipe uses chili powder, and I used red bell pepper to match the sweetness of the chocolate. This is a good way to bring an old recipe into today.

[leyafalcon]

This cool, sweet, and tangy mango and tomato salsa is given an unexpected crunch by chunks of Asian pears.