question-no6

[question-no6]

A tasty vegan take on the traditional rhubarb crisp, with a sweet and sour rhubarb filling and a crunchy oat crumble on top. This sweet treat is a great way to show off the bright flavors of rhubarb.

Ingredients: 4 cups chopped rhubarb. 1 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1 cup rolled oats. 1/2 cup all-purpose flour. 1/2 cup brown sugar. 1/4 cup vegan butter, melted. 1/2 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: Preheat the oven to 375F 190C. In a large bowl, mix chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Transfer to a baking dish. In another bowl, combine rolled oats, all-purpose flour, brown sugar, melted vegan butter, cinnamon, and salt. Mix until crumbly. Spread the oat mixture evenly over the rhubarb mixture in the baking dish. Bake for 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbling. Allow to cool slightly before serving. Serve warm, optionally with vegan ice cream or whipped coconut cream.

Prep Time: 15 minutes

Cook Time: 30 minutes

kazava

[question-no6]

Enjoy this Paleo Salted Caramel Fudge guilt-free! Made with healthy ingredients like coconut oil, almond butter, and dates, this dessert is both rich and filling. It's a satisfying dessert that works well for any occasion because the sea salt adds the ideal balance of flavor.

Ingredients: 1 cup medjool dates, pitted. 1/2 cup almond butter. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 tsp sea salt, plus extra for sprinkling.

Instructions: Soak the pitted dates in hot water for 10 minutes to soften. Drain the dates and place them in a food processor. Add almond butter, melted coconut oil, almond milk, vanilla extract, and sea salt to the food processor. Blend until smooth and creamy, scraping down the sides as needed. Line a small baking dish or container with parchment paper. Transfer the mixture to the lined dish and spread it out evenly with a spatula. Sprinkle extra sea salt on top for garnish. Place the dish in the freezer for 2-3 hours, or until the fudge is firm. Once firm, remove from the freezer and slice into squares. Store the fudge in an airtight container in the freezer.

Prep Time: 15 minutes

Cook Time: 0 minutes

Boywood Farm

[question-no6]

Tender beef chuck roast infused with the flavors of cilantro, chili, and lime, cooked to perfection in the Instant Pot. This dish is bursting with zesty and savory flavors that make it perfect for tacos, burritos, salads, or served over rice.

Ingredients: 2 lbs beef chuck roast. 1/2 cup beef broth. 1/4 cup lime juice. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 small onion, diced. 1 jalapeno, seeded and diced. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste.

Instructions: Put minced garlic, chopped cilantro, diced onion, diced jalapeno, cumin, chili powder, salt, and pepper in a small bowl. Mix the ingredients together. Put the chuck roast of beef in the Instant Pot and pour the beef broth over it. Put the lime juice mix on top of the beef. Position the valve so that it seals, then close the Instant Pot lid. Keep the pressure high for an hour. After the cooking cycle is over, let the pressure drop naturally for 15 minutes. Then, quickly let go of any remaining pressure. Take the beef out of the Instant Pot and use two forks to shred it. Put the beef back in the Instant Pot and stir it around to coat it with the cooking juices. If you want, you can top the hot shredded beef with more chopped cilantro.

Prep Time: 10 minutes

Cook Time: 75 minutes

alp

[question-no6]

This Keto Korean BBQ Beef Bulgogi is a flavorful and satisfying dish that's perfect for those following a low-carb or ketogenic diet. It's made with thinly sliced beef marinated in a delicious blend of coconut aminos, sesame oil, ginger, and garlic, then cooked to perfection.

Ingredients: 1 lb thinly sliced beef such as ribeye or sirloin. 1/4 cup coconut aminos. 2 tablespoons sesame oil. 2 tablespoons grated ginger. 2 cloves garlic, minced. 2 tablespoons apple cider vinegar. 1 tablespoon erythritol or monk fruit sweetener. 1 teaspoon red pepper flakes. 1/4 cup chopped green onions. 1 tablespoon sesame seeds optional, for garnish. 1 tablespoon avocado oil for cooking.

Instructions: In a bowl, mix together coconut aminos, sesame oil, ginger, garlic, apple cider vinegar, sweetener, and red pepper flakes to make the marinade. Add sliced beef to the marinade, ensuring each piece is well coated. Marinate for at least 30 minutes, or overnight for best results. Heat avocado oil in a skillet over medium-high heat. Add marinated beef to the skillet and cook for 3-4 minutes per side, or until cooked to your desired level of doneness. Once cooked, sprinkle chopped green onions and sesame seeds over the beef. Serve hot and enjoy!

Prep Time: 35 minutes

Cook Time: 10 minutes

armstrong white shepherds

[question-no6]

Delight your taste buds with these Plum-Sauce Pork Lettuce Wraps. The savory and sweet combination of plum sauce, soy sauce, and hoisin sauce perfectly complements the ground pork, creating a mouthwatering Asian-inspired dish.

Ingredients: 1 pound ground pork. 1/2 cup plum sauce. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 cup water chestnuts, finely chopped. 1/2 cup green onions, thinly sliced. 1 head iceberg lettuce, leaves separated. 2 tablespoons vegetable oil. Sesame seeds and additional green onions for garnish.

Instructions: Together with minced garlic and ginger, mix plum sauce, soy sauce, hoisin sauce in a small bowl. Put away. Put vegetable oil in a pan and heat it over medium-high heat. Break up the ground pork with a spoon as it cooks until it turns brown. Mix the plum sauce with the pork and coat it well by stirring it around. Add chopped water chestnuts and sliced green onions and mix them in. Add two to three more minutes of cooking time until everything is hot. Take it off the heat. Put small amounts of the pork and plum sauce mixture into iceberg lettuce leaves to make wraps. Add more sliced green onions and sesame seeds as a garnish. Serve these tasty Plum-Sauce Pork Lettuce Wraps right away and enjoy them! Pork Wraps, Plum Sauce, and Asian-Inspired

Prep Time: 15 minutes

Cook Time: 15 minutes

International Conference on Business and Engineering Research

[question-no6]

A tasty and comforting beef burgundy cooked slowly in a crockpot and served over soft egg noodles.

Ingredients: 2 lbs beef stew meat. 1 onion, chopped. 3 cloves garlic, minced. 2 cups mushrooms, sliced. 1 cup carrots, chopped. 1 cup beef broth. 1 cup red wine. 2 tablespoons tomato paste. 2 tablespoons all-purpose flour. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper to taste. 1 lb egg noodles, cooked according to package instructions.

Instructions: In a slow cooker, combine beef stew meat, chopped onion, minced garlic, sliced mushrooms, and chopped carrots. In a small bowl, whisk together beef broth, red wine, tomato paste, all-purpose flour, thyme, rosemary, salt, and pepper. Pour the mixture over the beef and vegetables in the slow cooker. Cover and cook on low for 8 hours, or until beef is tender. Once cooked, serve beef burgundy over cooked egg noodles. Enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

dalahäst stuteri swe

[question-no6]

You can enjoy the delicious flavors of mint and rosemary in a perfectly grilled lamb leg. This BBQ recipe is sure to impress everyone at a party outside.

Ingredients: 1 whole lamb leg, bone-in. 4 cloves garlic, minced. 1/4 cup fresh mint leaves, chopped. 1/4 cup fresh rosemary leaves, chopped. 1/4 cup olive oil. 2 tablespoons Dijon mustard. 1 lemon, juiced. Salt and pepper to taste.

Instructions: In a bowl, mix minced garlic, chopped mint, chopped rosemary, olive oil, Dijon mustard, and lemon juice to create the marinade. Score the lamb leg with a sharp knife to allow the marinade to penetrate. Rub the marinade over the lamb leg, ensuring it covers all surfaces. Let it marinate for at least 2 hours or overnight in the refrigerator. Preheat the BBQ grill to medium-high heat. Remove the lamb leg from the refrigerator and let it come to room temperature for about 30 minutes. Season the lamb with salt and pepper just before placing it on the grill. Grill the lamb leg for 15-20 minutes per side or until it reaches your desired level of doneness. Use a meat thermometer for accuracy. Once cooked, let the lamb rest for 10 minutes before carving. Slice and serve the minted lamb leg with your favorite sides.

Prep Time: 20 minutes

Cook Time: 40 minutes

Martin Art 2D

[question-no6]

These flourless sweet potato muffins are not only gluten-free but also deliciously moist and naturally sweetened. They make for a perfect healthy snack or breakfast option.

Ingredients: 2 cups cooked and mashed sweet potatoes. 3 large eggs. 1/4 cup honey. 1/4 cup almond butter. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/4 cup mini chocolate chips optional. 1/4 cup chopped nuts optional.

Instructions: Start by heating the oven to 350F 175C. Put the eggs, honey, almond butter, vanilla extract, and mashed sweet potatoes in a blender. Mix until it's smooth. To the blender, add the salt, ground cinnamon, and baking soda. Blend again until everything is well mixed. You can add the mini chocolate chips and chopped nuts to the batter if you want to. For muffins, use paper liners or cooking spray to line the tin. Fill up each muffin cup about three quarters of the way to the top with muffin batter. If you stick a toothpick into the middle of a muffin, it should come out clean after 20 to 25 minutes in a hot oven. After taking the muffins out of the oven, let them cool for a few minutes in the muffin tin before moving them to a wire rack to cool all the way through. Enjoy your gluten-free sweet potato muffins that don't need flour!

Prep Time: 15 minutes

Cook Time: 25 minutes

minaw collective Ireland

[question-no6]

This bright and refreshing party punch is great for having people over. It's a delicious mix of citrus and berry flavors with a touch of sweetness that will wow your friends and make any event more special.

Ingredients: 2 cups vodka. 1 cup orange liqueur. 2 cups cranberry juice. 1 cup pineapple juice. 1/2 cup fresh lime juice. 1/4 cup simple syrup. Soda water, for topping. Lime slices and cranberries, for garnish.

Instructions: Orange liqueur, cranberry juice, pineapple juice, lime juice, and simple syrup should all be mixed together in a large pitcher. Mix things together well. In the fridge for about one to two hours, until it's cold. Add soda water on top before serving to make it fizzy. Add cranberries and slices of lime as a garnish. Serve cold in glasses.

Prep Time: 10 minutes

Cook Time: 0 minutes

Galic Zorana

[question-no6]

Enjoy this fresh and tasty gluten-free strawberry pie as a delicious dessert. This pie is great for any event, from picnics to dinner parties, because it has a buttery gluten-free crust and a delicious strawberry filling.

Ingredients: 1 gluten-free pie crust. 4 cups fresh strawberries, washed, hulled, and sliced. 1/2 cup granulated sugar. 3 tablespoons cornstarch. 1/2 cup water. 1 tablespoon lemon juice. Whipped cream or dairy-free whipped topping, for serving optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Set the gluten-free pie crust aside after putting it in a pie dish. Put the sugar and cornstarch together in a saucepan. Add the water and lemon juice and mix well until the mixture is smooth. Stir the mixture all the time over medium-low heat until it gets thicker and clear. Take it off the heat and let it cool down a bit. Place the strawberry slices in the pie crust that has been prepared. Make sure the strawberries are evenly covered as you pour the thickened mixture over them. After the oven is hot, bake the pie for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Take it out of the oven and let it cool down completely before you serve it. If you want, you can serve pie slices with whipped cream or dairy-free whipped topping.

Prep Time: 20 minutes

Cook Time: 30 minutes

Delfin Agencija

[question-no6]

This Easy Sausage and Mushroom Lasagna is a hearty and comforting dish that's great for gatherings or family dinners. The marinara sauce goes well with the layers of lasagna noodles, Italian sausage, mushrooms, and cheese. The meal is tasty and filling.

Ingredients: 8 lasagna noodles. 1 lb Italian sausage. 1 onion, diced. 2 cloves garlic, minced. 1 cup mushrooms, sliced. 1 24 oz jar marinara sauce. 1 15 oz container ricotta cheese. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions until al dente. Drain and set aside. In a large skillet, cook Italian sausage over medium heat until browned. Add diced onion, minced garlic, and sliced mushrooms. Cook until onions are translucent and mushrooms are tender. Stir in marinara sauce and let simmer for 5 minutes. In a separate bowl, mix together ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Season with salt and pepper. In a 9x13 inch baking dish, spread a thin layer of the meat sauce mixture. Arrange 4 cooked lasagna noodles over the sauce. Spread half of the cheese mixture over the noodles, then top with half of the remaining meat sauce. Repeat layers with remaining noodles, cheese mixture, and meat sauce. Sprinkle remaining mozzarella cheese over the top. Cover the dish with aluminum foil and bake for 25 minutes. Then remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden. Let lasagna cool for a few minutes before slicing. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

North Middle School Theater

[question-no6]

Shishito peppers that have been tempura-fried have a mild, slightly sweet flavor that goes well with the spicy and tangy Korean mayo dipping sauce. This dish is great as an appetizer or snack because it has both the crunch of tempura and the addictive heat of shishito peppers.

Ingredients: 8-10 shishito peppers. 1/2 cup all-purpose flour. 1/2 cup ice-cold sparkling water. 1 egg. 1/4 cup mayonnaise. 1 tablespoon Korean chili paste Gochujang. 1 teaspoon soy sauce. 1 teaspoon rice vinegar. 1/2 teaspoon sesame oil. Vegetable oil for frying. Salt to taste.

Instructions: Whisk the egg, ice-cold sparkling water, and flour together in a bowl until the mixture is smooth. In a deep frying pan, heat the vegetable oil over medium-high heat. Make sure the shishito peppers are covered evenly in the batter as you dip them in it. Carefully add the peppers to the hot oil and fry for two to three minutes, until they are golden brown and crispy. Before putting the peppers on a paper towel-lined plate to drain, take them out of the oil. Add Korean chili paste, soy sauce, rice vinegar, and sesame oil to a small bowl and mix them together. This will make the Korean mayo sauce. If you want to dip your hot fried shishito peppers in Korean mayo sauce, then sprinkle them with salt.

Prep Time: 10 minutes

Cook Time: 5 minutes

Already Bored

[question-no6]

Prepare to taste the rainbow with these tasty Leprechaun Cookies! These soft and chewy treats are bursting at the seams with white chocolate chips, rainbow candies, and a hint of magical green. Perfect for St. Patrick's Day or whenever you need a little whimsy.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. teaspoon salt. Green food coloring. 1 cup white chocolate chips. cup chopped rainbow candies Skittles or similar. Gold sprinkles.

Instructions: Mix the butter and sugar in a big bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the flour and salt slowly while mixing until they are just combined. To get the shade of green you want, add a few drops of green food coloring. Add the rainbow candy pieces and white chocolate chips and mix well. Put the dough in the fridge for about 30 minutes with the lid on. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make little balls out of the chilled dough and put them on the baking sheet that has been prepared. With the back of a spoon, gently press down on each ball. For 10 to 12 minutes, or until the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, sprinkle a few gold stars on top of each one. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

paula usuga

[question-no6]

These vegan broccoli cheese quinoa cups are perfect for meal prep or on-the-go snacking. Packed with protein and fiber, they're satisfying and delicious.

Ingredients: 2 cups cooked quinoa. 2 cups broccoli florets, finely chopped. 1 cup vegan cheese, shredded. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C and grease a muffin tin. In a large bowl, combine cooked quinoa, chopped broccoli, vegan cheese, almond milk, nutritional yeast, olive oil, garlic powder, salt, and pepper. Mix until well combined. Spoon the mixture into the prepared muffin tin, filling each cup to the top. Bake for 20-25 minutes, or until the edges are golden brown and the cups are set. Allow to cool slightly before removing from the muffin tin. Serve warm or store in an airtight container for meal prep.

Prep Time: 15 minutes

Cook Time: 25 minutes

MuskogeeCats Cat Club

[question-no6]

Suon Kho, which means "braised pork ribs in caramel sauce," is a traditional Vietnamese dish that you should try. The rich caramel flavors soak into the slow-cooked ribs, making a tender and juicy meal that is great for a barbecue or family get-together.

Ingredients: 2 lbs pork ribs, cut into individual pieces. 1 cup granulated sugar. 1/4 cup fish sauce. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 4 cloves garlic, minced. 1 shallot, finely chopped. 1 teaspoon black pepper. 2 tablespoons vegetable oil. 2 cups water. Green onions and cilantro for garnish.

Instructions: In a heavy-bottomed pan, heat vegetable oil over medium heat. Add sugar to the pan and let it caramelize until it turns a rich golden brown, stirring occasionally. Carefully add pork ribs to the caramelized sugar, coating them evenly. Add minced garlic and chopped shallot to the pan, sauting until fragrant. Pour in fish sauce, soy sauce, and oyster sauce. Stir well to combine. Season with black pepper and continue cooking for 2-3 minutes. Pour in water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork ribs are tender and the sauce has thickened. Garnish with sliced green onions and cilantro before serving. Serve the Braised Pork Ribs in Caramel Sauce over rice or noodles. Enjoy the rich flavors of Suon Kho!

Prep Time: 15 minutes

Cook Time: 120 minutes

févaf

[question-no6]

A cheesecake version of a classic holiday cookie! The cinnamon whipped cream is optional---but it really adds a nice touch!

[question-no6]

a delectable square that is a holiday favorite in our family.