loodovono

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For a tasty vegetable or meat stir-fry, the best peanut sauce for stir-fry is simple to make using crunchy peanut butter and everyday pantry staples.

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Instead of purchasing this lavash cracker bread from your local deli for a significant premium, make it at home for pennies.

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These brown butter chocolate chip cookies are easy to make with microwaved nutty brown butter for deliciously crispy edges and soft, chewy centers.

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The ideal summer holiday meal combines sweet, smoky, cool, and crunchy flavors in grilled hot dogs with pineapple bacon chipotle slaw.

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These Puerto Rican pasteles are made by topping a yuca paste with a filling of pork and beans and wrapping it in plantain leaves.

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Easy to prepare and the ideal salad for hot summer days, this Mediterranean cucumber salad is delicious.

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These Vietnamese seafood spring rolls are light, refreshing, and packed with vibrant flavors. The combination of shrimp, squid, and crab meat along with fresh vegetables wrapped in delicate rice paper makes for a healthy and delicious appetizer or light meal. The creamy peanut butter sauce adds a delightful nutty flavor that complements the seafood perfectly.

Ingredients: 150g shrimp, peeled and deveined. 150g squid, cleaned and sliced into rings. 150g crab meat. 12 rice paper wrappers. 1 cucumber, julienned. 1 carrot, julienned. 1 red bell pepper, thinly sliced. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup roasted peanuts, crushed.

Instructions: In a pot of boiling water, blanch the shrimp, squid, and crab meat for 2-3 minutes until cooked through. Remove and let cool. Prepare a bowl of warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Lay the wrapper flat on a clean surface. Place a small portion of shrimp, squid, crab meat, cucumber, carrot, bell pepper, mint leaves, and cilantro leaves on the bottom third of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat with the remaining ingredients. For the peanut butter sauce, mix together 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey, and 2-3 tablespoons water until smooth. Serve the spring rolls with the peanut butter sauce for dipping, sprinkled with crushed peanuts.

Prep Time: 20 minutes

Cook Time: 5 minutes

Auckland Website Designer

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A unique and tasty burger with juicy beef patties and creamy goat's cheese on top. Served with crispy polenta chips flavored with fresh herbs.

Ingredients: 1 lb ground beef. 4 burger buns. 1 cup goat's cheese, crumbled. 2 cups cooked polenta, cooled and cut into chip shapes. 2 tablespoons fresh herbs e.g., rosemary, thyme, parsley, chopped. 1/4 cup all-purpose flour. 2 eggs, beaten. Salt and pepper to taste. Vegetable oil for frying. Lettuce leaves. Tomato slices. Red onion slices. Mayonnaise or your favorite burger sauce.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Season the ground beef with salt and pepper, then shape it into 4 burger patties. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. While the burgers are cooking, prepare the polenta chips. Dredge the polenta slices in flour, dip in beaten eggs, and then coat with the chopped herbs. Heat vegetable oil in a frying pan over medium-high heat. Fry the coated polenta chips until they are golden and crispy, about 2-3 minutes per side. Drain on paper towels. Toast the burger buns on the grill until lightly browned. To assemble the burgers, spread a layer of mayonnaise or burger sauce on the bottom half of each bun. Place a lettuce leaf on top, followed by the burger patty, goat's cheese crumbles, tomato slices, and red onion slices. Top the burger with the other half of the bun and serve with the crispy herb and goat's cheese polenta chips on the side. Enjoy your Herb and Goat's Cheese Polenta Chips Burger!

Prep Time: 20 minutes

Cook Time: 15 minutes

Willowtree Campsites

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Bang Bang Chicken Pasta is a deliciously creamy and spicy pasta dish that combines tender chicken strips with a flavorful sauce made from mayonnaise, sweet chili sauce, Sriracha, and honey. Tossed with spaghetti and garnished with fresh herbs and peanuts, it's a satisfying meal that's sure to become a favorite!

Ingredients: 8 oz spaghetti pasta. 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 1/4 cup sweet chili sauce. 2 tablespoons honey. 1 tablespoon Sriracha sauce. 1 tablespoon lime juice. 1 clove garlic, minced. 2 green onions, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts.

Instructions: Following the directions on the package, cook the spaghetti, drain it, and set it aside. Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 6 minutes per side to cook the chicken until it is browned and done. Take the chicken out of the pan and set it aside. Turn down the heat in the same pan to medium-low. Sweet chili sauce, honey, Sriracha sauce, lime juice, and minced garlic should all be added. Mix everything together and heat it all the way through. Put the cooked spaghetti in the pan with the sauce. Toss until everything is covered. Add the cooked chicken strips to the pan after they are sliced. Add the pasta and sauce and toss to mix. Add chopped peanuts, sliced green onions, and chopped cilantro on top of the hot food.

Prep Time: 15 minutes

Cook Time: 15 minutes

Forward man

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A classic New England Lobster Roll featuring succulent lobster meat mixed with creamy mayo and fresh herbs, served in a buttery toasted bun.

Ingredients: 1 lb cooked lobster meat, chopped. 1/4 cup mayonnaise. 2 tablespoons lemon juice. 1/4 cup chopped celery. 2 tablespoons chopped chives. Salt and pepper to taste. 4 split-top hot dog buns. 2 tablespoons unsalted butter, melted.

Instructions: In a bowl, combine chopped lobster meat, mayonnaise, lemon juice, celery, and chives. Season with salt and pepper to taste. Brush melted butter on the insides of split-top hot dog buns. Heat a skillet over medium heat. Toast the buns in the skillet until golden brown. Fill each toasted bun with the lobster mixture. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Mostly Abstract

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A comforting and hearty chili soup loaded with ground beef, beans, and flavorful spices.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 green bell pepper, chopped. 1 can 14.5 oz diced tomatoes. 1 can 15 oz tomato sauce. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 2 cups beef broth. 2 tablespoons chili powder. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped green onions.

Instructions: In a large pot, cook ground beef over medium heat until browned. Drain excess fat. Add chopped onion, minced garlic, and chopped bell pepper to the pot. Cook until vegetables are tender, about 5 minutes. Stir in diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 30 minutes, stirring occasionally. Serve hot, garnished with shredded cheese, sour cream, and chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 40 minutes

Lakasvb

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It's easy and tastes great to make these Slow Cooker Pulled Pork Tacos. The pulled pork is cooked just right in a tasty barbecue sauce and then put in warm tortillas with coleslaw, sour cream, and cheese.

Ingredients: 3 lbs pork shoulder, boneless. 1 cup barbecue sauce. 1/2 cup chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 12 small tortillas. 1 cup shredded cheddar cheese. 1 cup coleslaw mix. 1/2 cup sour cream. Fresh cilantro leaves for garnish.

Instructions: Put the pork shoulder in the crock pot. BBQ sauce, chicken broth, chopped onion, minced garlic, cumin, chili powder, salt, and pepper should all be mixed together in a bowl. Spread the mix on top of the pork shoulder. Put the lid on top and set the heat to low. Cook for 8 hours, or until the pork is soft and can be pulled apart with a fork. Take the pork out of the slow cooker and use two forks to shred it. Put the pork back in the slow cooker and let it soak up the sauce for about 15 minutes. Follow the directions on the package to warm the tortillas. Put a small amount of pulled pork on each tortilla to make the tacos. Put some sour cream, coleslaw mix, and shredded cheddar cheese on top. Add some fresh cilantro leaves as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

The Spiritbox

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Juicy grilled pork chops smothered in a tangy and flavorful South Carolina barbecue sauce. This recipe combines the perfect balance of sweet, tangy, and spicy flavors to create a mouthwatering BBQ experience.

Ingredients: 4 pork chops. Salt and pepper to taste. 1 cup apple cider vinegar. 1/2 cup ketchup. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cayenne pepper. 1/2 cup vegetable oil.

Instructions: Preheat the grill to medium-high heat. Season pork chops with salt and pepper. In a bowl, whisk together apple cider vinegar, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper to create the barbecue sauce. Brush pork chops with vegetable oil on both sides. Grill pork chops for 4-5 minutes per side or until internal temperature reaches 145F 63C. During the last 2 minutes of grilling, brush the pork chops generously with the prepared South Carolina barbecue sauce. Remove pork chops from the grill and let them rest for a few minutes. Serve the grilled pork chops with additional barbecue sauce on the side. Enjoy your delicious Grilled Pork Chops with South Carolina BBQ Sauce!

Prep Time: 15 minutes

Cook Time: 15 minutes

blog with katrina

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Carne Guisada is a flavorful Mexican beef stew made effortlessly in a pressure cooker. The meat becomes tender and infused with spices, creating a delicious and comforting dish.

Ingredients: 2 lbs beef stew meat, cubed. 2 tbsp vegetable oil. 1 large onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1/4 cup tomato paste. 1 cup beef broth. 2 tsp chili powder. 1 tsp cumin. 1 tsp oregano. 1/2 tsp paprika. Salt and pepper to taste. 2 tbsp all-purpose flour optional, for thickening.

Instructions: You can add salt, pepper, and flour to the beef to taste. Make the vegetable oil hot in the pressure cooker while it is on saut mode. In small groups, brown the beef until all sides are seared. Take it out and set it aside. Add onions and garlic and cook them until they get soft. Put in the spices, diced tomatoes, bell pepper, and tomato paste. Mix well. Put the beef back in the pressure cooker after it has been seared. Add the beef broth and mix it in well. It will be on high pressure for 25 minutes after you close the lid. When you're done, either manually release the pressure or let it happen on its own. If you need to, change the seasoning. Simmer on saute mode if you want the sauce to be thicker. Serve hot with tortillas or rice that is still warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ath Rail

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These Blue Bacon Stuffed Cheeseburgers are a tasty take on the regular cheeseburger. Adding crispy bacon, juicy beef patties, and creamy blue cheese to a burger makes it taste amazing and perfect for your next cookout.

Ingredients: 1 lb ground beef. 4 slices of bacon. 4 oz blue cheese, crumbled. 4 hamburger buns. Lettuce leaves. Tomato slices. Onion slices. Salt and pepper to taste. Cooking oil for grilling.

Instructions: Warm up the grill over medium-high heat. In a skillet or on the grill's side burner, cook the bacon slices until they are crispy while the grill heats up. After they're done, put them on paper towels to soak up the extra oil. Break up the bacon into little pieces. Cut the ground beef into 8 equal pieces and shape them into thin patties. In the middle of four of the patties, put some crumbled bacon and blue cheese. To make 4 stuffed burger patties, put one of the other patties on top of each of the stuffed patties and seal the edges. Put salt and pepper on the outside of the burger patties. Use cooking oil to brush on the grill grates to keep food from sticking. For medium-rare, grill the burgers for about 4 to 5 minutes on each side. If you want them more done, cook them for longer. In the last few minutes of cooking, toast the buns on the grill until they are just barely brown. Put lettuce leaves, tomato slices, and onion slices on the bottom bun to make the burgers. Place a stuffed burger patty on top of the bottom bun. Enjoy your Blue Bacon Stuffed Cheeseburgers while they're still hot!

Prep Time: 20 minutes

Cook Time: 10 minutes

divagando blog

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A flavorful and hearty chicken taco soup made in the crockpot. Perfect for a comforting meal on a busy day.

Ingredients: 1 lb chicken breast, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz diced tomatoes. 1 can 4 oz diced green chilies. 1 packet taco seasoning. 4 cups chicken broth. 1 onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. Salt and pepper to taste. Toppings: shredded cheese, sour cream, avocado, cilantro.

Instructions: Put black beans, corn, diced tomatoes, green chilies, taco seasoning, chicken broth, onion, bell pepper, and garlic in a slow cooker. Let it cook for a while. Make sure to stir everything together well. Turn the heat to low and cover. Cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the flavors have mixed. Add more salt and pepper if you think it needs it after tasting. Add sour cream, avocado, cilantro, and shredded cheese on top of the hot dish.

Prep Time: 15 minutes

Cook Time: 240 minutes

Pb Ithaca

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Enjoy the fun and silly flavor of homemade no-churn ice cream that tastes like old-fashioned circus animal cookies and colorful sprinkles.

Ingredients: 2 cups heavy cream. 1 14 oz can sweetened condensed milk. 1 teaspoon vanilla extract. 1 cup circus animal cookies, roughly chopped. 1/2 cup rainbow sprinkles.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Add the chopped circus animal cookies and rainbow sprinkles, stirring gently to distribute evenly. Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 6 hours or until firm. Serve scoops of the ice cream topped with additional sprinkles, if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Pb Ithaca