nilaffle

[nilaffle]

Enjoy the flavors of the Caribbean with this hearty and comforting beef stew. The slow cooker does all the work, infusing the meat and vegetables with rich spices and savory broth.

Ingredients: 1.5 lb beef stew meat. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, chopped. 2 carrots, sliced. 2 potatoes, diced. 1 cup diced tomatoes. 1 cup beef broth. 1/4 cup soy sauce. 2 tbsp brown sugar. 1 tbsp thyme. 1 tsp paprika. 1/2 tsp cinnamon. Salt and pepper to taste.

Instructions: Place beef stew meat, onion, garlic, bell pepper, carrots, potatoes, diced tomatoes, beef broth, soy sauce, brown sugar, thyme, paprika, cinnamon, salt, and pepper into the slow cooker. Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef and vegetables are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Camp runamukl

[nilaffle]

Seared Cod in White Wine Tomato Basil Sauce makes a tasty and nutritious paleo supper. Seared to perfection, the cod fillets are presented in a flavorful sauce consisting of tomatoes, white wine, and fresh basil.

Ingredients: 4 cod fillets 6-8 ounces each. 2 tablespoons olive oil. 1/2 cup diced onion. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/2 cup dry white wine. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Use salt and pepper to season the cod fillets. In a big skillet set over medium-high heat, warm up the olive oil. When the cod fillets have a golden crust and are cooked through, add them to the skillet and sear them for three to four minutes on each side. After taking them out of the skillet, set them aside. Add the diced onion and garlic to the same skillet. Saute the onion for two to three minutes, or until it turns translucent. Add the cherry tomatoes, cut in half, and cook for an additional two minutes to soften them. Add the dry white wine and simmer until it reduces slightly, about 3 to 4 minutes. To ensure the cod fillets are thoroughly heated in the sauce, return them to the skillet and cook for a further two minutes. Serve the cod and sauce hot, topped with freshly chopped basil.

Prep Time: 10 minutes

Cook Time: 20 minutes

févaf

[nilaffle]

Enjoy these mouthwatering, low-carb, keto-friendly donut holes to satisfy your sweet tooth without disturbing your ketosis. A delicious addition to your keto diet are these chocolate-covered treats.

Ingredients: 2 cups almond flour. 1/2 cup erythritol or your preferred keto-friendly sweetener. 1/4 cup unsweetened cocoa powder. 2 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 cup sugar-free chocolate chips. 1/4 cup powdered erythritol for dusting. Oil for frying such as coconut oil or avocado oil.

Instructions: Mix together almond flour, erythritol, baking powder, cocoa powder, and salt in a mixing bowl. Beat eggs, melted coconut oil, almond milk, and vanilla extract in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Add the sugar-free chocolate chips and mix well. To make the dough easier to work with, refrigerate it for half an hour. Preheat the frying oil in a deep pan or fryer to 350 degrees Fahrenheit 175 degrees Celsius while the dough is chilling. To make donut holes, take tiny portions of the chilled dough and roll them into balls. The donut holes should be fried for two to three minutes each batch, or until golden brown, after being carefully dropped into the heated oil. Take care not to pack the pan too full. Using a slotted spoon, remove the donut holes from the oil and set them on a plate covered with paper towels to drain any remaining oil. Give the donut holes a little time to cool. Roll the donut holes in powdered erythritol while they're still warm to ensure even coating. Enjoy your keto donut holes after serving!

Prep Time: 15 minutes

Cook Time: 15 minutes

savage area women of today

[nilaffle]

This hearty Slow Cooker Guinness Beef Stew is perfect for celebrating St. Patrick's Day or any cozy night in. The rich flavors of Guinness stout complement the tender beef and vegetables, creating a comforting dish that's sure to please.

Ingredients: 2 lbs beef chuck, cut into 1-inch cubes. 3 tbsp all-purpose flour. Salt and pepper to taste. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 4 carrots, sliced. 4 celery stalks, sliced. 1 lb baby potatoes, halved. 2 cups beef broth. 1 cup Guinness stout. 2 tbsp tomato paste. 2 bay leaves. 1 tsp dried thyme. 1 tsp dried rosemary. 1 cup frozen peas. Chopped fresh parsley for garnish.

Instructions: Place beef cubes in a bowl and coat them with flour, salt, and pepper. In a pan, heat the olive oil over medium-high heat. Cook the beef cubes in groups until all sides are browned. Put it in the slow cooker. For about three to four minutes, or until the onions and garlic are soft, saut them in the same pan. Add to the crock pot. In the slow cooker, put in the potatoes, beef broth, Guinness, tomato paste, bay leaves, thyme, and rosemary. Use a stir to mix. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft. Add frozen peas in the last 30 minutes of cooking. Serve hot with chopped parsley on top. Have fun!

Prep Time: 20 minutes

Cook Time: 240 minutes

canyon high school

[nilaffle]

The Clever Carrot's Hawaiian marinated flank steak recipe uses soy sauce, pineapple juice, garlic, and ginger to make a dish that is tender and full of flavor that is great for any event.

Ingredients: 1 1/2 lbs flank steak. 1/2 cup soy sauce. 1/4 cup brown sugar. 1/4 cup pineapple juice. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tbsp sesame oil. 1/4 cup chopped green onions. 1 tbsp sesame seeds.

Instructions: Soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil should all be mixed together in a bowl using a whisk. Pour marinade over flank steak in a large plastic bag that can be closed again and again. Put the bag in the fridge for at least two hours or overnight. Warm the grill up to a medium-high level. Take the steak out of the marinade and throw away the extra marinade. Grill the steak for 5 to 7 minutes on each side, or until it's done the way you like it. Wait 5 minutes before cutting the steak. Before you serve the steak, sprinkle it with chopped green onions and sesame seeds.

Prep Time: 10 minutes

Cook Time: 15 minutes

paula usuga

[nilaffle]

Borscht is a classic Soviet soup known for its vibrant color and rich flavor. It's hearty, comforting, and perfect for cold weather. This recipe combines earthy beets with other vegetables and a hint of acidity from vinegar for a balanced taste.

Ingredients: 500g beets, peeled and diced. 2 large potatoes, diced. 1 onion, finely chopped. 2 carrots, diced. 2 cloves garlic, minced. 1 can 400g diced tomatoes. 1/4 cabbage, shredded. 4 cups beef or vegetable broth. 2 tablespoons tomato paste. 2 tablespoons red wine vinegar. 1 bay leaf. Salt and pepper to taste. Sour cream and fresh dill for serving.

Instructions: Put onions, carrots, and garlic in a large pot and cook them until they get soft. Sauce, tomato paste, vinegar, bay leaf, salt, pepper, and beets should all be added. Bring to a boil, then lower the heat and let it cook for 30 to 40 minutes, until the vegetables are soft. If you need to, change the seasoning. Add some sour cream and chopped fresh dill on top and serve hot.

Prep Time: 20 minutes

Cook Time: 40 minutes

P?átelé - Irena Sarplaninac

[nilaffle]

A refreshing and flavorful iced tea infused with the delicate sweetness of Asian pear and the invigorating essence of fresh mint. Perfect for cooling down on hot summer days or as a delightful accompaniment to any meal.

Ingredients: 1 Asian pear, thinly sliced. 1 cup fresh mint leaves. 4 cups brewed green tea, chilled. 2 cups sparkling water. 1/4 cup honey or simple syrup. Ice cubes, for serving.

Instructions: Mix Asian pear slices and mint leaves together in a pitcher. Add iced green tea that has been brewed and sparkling water. Mix in the honey or simple syrup until it's all mixed in. Chill until you're ready to serve. Fill glasses with ice cubes and pour the tea mix over the ice to serve. If you want, you can add more mint leaves and Asian pear slices as a garnish. Have fun with your Asian Pear and Mint Sparkling Iced Tea!

Prep Time: 10 minutes

Cook Time: 0 minutes

mandala art by ilka

[nilaffle]

These thick and fudgy Mississippi Mud Brownies are the ultimate treat! They are packed with nuts, marshmallows, and chocolate chips.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup chopped pecans or walnuts. 1/2 cup mini marshmallows. 1/2 cup semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Melt the butter in a bowl that can go in the microwave for 30 seconds at a time until it's all melted. Add the eggs, sugar, and vanilla extract and mix them in well. Add the flour, salt, and cocoa powder and mix until the mixture is smooth. Add the chopped nuts. Pour the batter into the pan that has been prepared. On top of the batter, mix together mini marshmallows and chocolate chips. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let it cool all the way down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Cobblers Beach

[nilaffle]

A tasty drink that combines the deep flavors of bourbon with the sourness of raspberries and the freshness of mint.

Ingredients: 2 oz bourbon. 1 oz lemon juice. 1 tbsp raspberry jam. 4-5 fresh raspberries. 1 sprig of mint. Ice cubes.

Instructions: Put fresh raspberries and mint leaves in a shaker and crush them up. Gin, lemon juice, and raspberry jam should all be put into the shaker. Put ice cubes in the shaker. Make sure to shake it well until it's cold. Strain the drink into an ice-filled glass. Place a mint and raspberry sprig on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

paulinas barber shop

[nilaffle]

A delightful fusion of classic chicken potpie and pizza, this skillet pizza brings together tender chicken, mixed vegetables, creamy sauce, and gooey cheese atop a crispy crust.

Ingredients: 1 store-bought pizza dough. 1 cup cooked chicken, shredded. 1 cup mixed frozen vegetables, thawed. 1 cup shredded cheddar cheese. 1/2 cup chicken broth. 1/4 cup heavy cream. 2 tablespoons all-purpose flour. 1 tablespoon butter. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Add heavy cream, garlic powder, salt, and pepper. Cook until thickened. Roll out pizza dough and place it in the skillet, pressing it up the sides. Spread chicken and mixed vegetables evenly over the dough. Pour the creamy sauce over the chicken and vegetables. Top with shredded cheddar cheese. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbly. Slice and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cardiyogalicious

[nilaffle]

In parfait form, you can enjoy the rich and buttery flavors of Kentucky Butter Cake. A delicious dessert is made up of layers of crumbled cake, smooth whipped cream, and fresh berries.

Ingredients: 1 cup unsalted butter, softened. 2 cups granulated sugar. 4 large eggs. 1 tablespoon vanilla extract. 3 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup whole milk. For Parfait Layers:. Kentucky Butter Cake, crumbled. Whipped cream. Fresh berries.

Instructions: Preheat oven to 325F 163C. Grease and flour a bundt pan. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Pour batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the parfait layers by crumbing the Kentucky Butter Cake. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Once the cake is cooled, crumble it into bite-sized pieces. In serving glasses, layer the crumbled cake, whipped cream, and fresh berries to create the parfait. Repeat the layers and finish with a dollop of whipped cream and a few berries on top. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 70 minutes

cinnasauria

[nilaffle]

These baked pumpkin pecan donuts are the ideal fall treat because they're a healthier option than classic fried donuts. They have a sweet vanilla glaze and crunchy chopped pecans on top, and they're moist and flavorful.

Ingredients: 1 cup pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup chopped pecans. For the topping:. 1/2 cup powdered sugar. 1-2 tablespoons milk. 1/2 teaspoon vanilla extract. Additional chopped pecans for garnish.

Instructions: Preheat your oven to 350F 175C. Grease a donut pan and set aside. In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Fold in the chopped pecans. Spoon the batter into the greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the topping, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to achieve your desired consistency. Dip the tops of the cooled donuts into the glaze, letting any excess drip off. Sprinkle additional chopped pecans on top of each donut while the glaze is still wet. Let the glaze set for a few minutes before enjoying your pumpkin pecan baked donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sangha Wellness Studio

[nilaffle]

These tasty tofu steaks with a sesame crust are a great vegetarian substitute for conventional meat dishes. The savory teriyaki sauce goes well with the crispy outside covered in nutty sesame seeds.

Ingredients: 2 blocks firm tofu, sliced into steaks. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons sesame oil. 1/4 cup sesame seeds. 2 green onions, thinly sliced. Cooking oil for frying.

Instructions: Press tofu between paper towels to remove excess moisture. In a bowl, mix soy sauce, rice vinegar, brown sugar, garlic, and ginger to make the teriyaki sauce. Coat tofu steaks with teriyaki sauce and let marinate for 15-30 minutes. Heat sesame oil in a skillet over medium heat. In a shallow dish, spread sesame seeds. Press marinated tofu steaks into sesame seeds to coat both sides. Fry tofu steaks in sesame oil until golden brown and crispy, about 3-4 minutes per side. Serve hot, garnished with green onions, and with extra teriyaki sauce on the side.

Prep Time: 30 minutes

Cook Time: 10 minutes

first presbyterian church

[nilaffle]

Pan-fried salmon is a quick and delicious way to enjoy this healthy and flavorful fish. The lemony dill dressing adds a refreshing touch to the dish, enhancing the natural flavors of the salmon.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup chopped fresh dill. 2 tablespoons lemon juice. 2 tablespoons extra virgin olive oil. 1 teaspoon Dijon mustard. 1 clove garlic, minced.

Instructions: Season the salmon fillets with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the salmon fillets to the skillet and cook for 4-5 minutes on each side, or until cooked through and golden brown. In a small bowl, whisk together the chopped dill, lemon juice, extra virgin olive oil, Dijon mustard, and minced garlic to make the dressing. Serve the pan-fried salmon hot, drizzled with the lemon dill dressing.

Prep Time: 10 minutes

Cook Time: 10 minutes

Leopard Techie

[nilaffle]

This herb chicken recipe is bursting with flavor from a blend of aromatic herbs and spices. It's incredibly easy to make in a slow cooker, resulting in tender and juicy chicken that's perfect for any meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup chicken broth. 2 tablespoons cornstarch.

Instructions: Add basil, oregano, thyme, salt, and black pepper to a small bowl. Mix the spices together. Spread the spice mix out on the chicken breasts. In a pan, heat the olive oil over medium-high heat. During this time, the chicken breasts should be browned on both sides. Put the chicken breasts in a slow cooker. Mix chicken broth and cornstarch together in a different bowl until the mixture is smooth. Pour it over the chicken in the crock pot. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the chicken is well done and soft. If you want, you can serve it hot with chopped fresh herbs on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

mer. m. march

[nilaffle]

A tasty and filling chicken salad that is suitable for a Paleo diet, featuring a touch of curry flavor. Ideal as a simple and quick lunch or dinner choice.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup paleo mayonnaise. 1/4 cup diced red onion. 1/4 cup diced celery. 2 tablespoons chopped fresh cilantro. 1 tablespoon lemon juice. 1 teaspoon curry powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: In a large bowl, combine the shredded chicken, paleo mayonnaise, diced red onion, diced celery, chopped cilantro, lemon juice, curry powder, and garlic powder. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste. Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Serve the curry chicken salad on lettuce leaves.

Prep Time: 15 minutes

Cook Time: 0 minutes

the hip replacement club

[nilaffle]

Rich in chocolate, peanut butter, and coconut, these gooey cookie bars.