sharl0t

[sharl0t]

This Cheesy Mushroom French Bread Pizza is a quick and tasty take on regular pizza. On top of crispy French bread, it's stuffed with tasty mushrooms, melty cheese, and fragrant herbs. Great for a quick dinner during the week or a tasty starter!

Ingredients: 1 French bread loaf. 2 cups sliced mushrooms. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup pizza sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Start by heating the oven to 400F 200C. Cut the French bread in half down the middle and put each half on a baking sheet. Put olive oil in a pan and heat it over medium-low heat. Cut up some garlic and add some sliced mushrooms. It will take about 5 minutes of cooking until the mushrooms are soft. Add pepper and salt. Cover the cut sides of the French bread with pizza sauce. On top of the sauce, sprinkle half of the mozzarella and Parmesan cheeses. Spread the sauted mushrooms out evenly on top of the cheese. Add the rest of the Parmesan and mozzarella cheeses on top. For extra flavor, sprinkle dried oregano on top of the cheese. Put it in an oven that has already been heated up and bake for 12 to 15 minutes, or until the bread is golden and the cheese is melted. Take it out of the oven and let it cool down a bit before cutting it. Slice it up, add some fresh basil leaves on top, and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Bobby

[sharl0t]

This authentic hummus recipe is creamy, flavorful, and perfect for dipping or spreading. It's made with simple ingredients and comes together quickly in a food processor.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 1/4 cup fresh lemon juice. 1/4 cup tahini. 1 small garlic clove, minced. 2 tablespoons extra-virgin olive oil. 1/2 teaspoon ground cumin. Salt to taste. 2 to 3 tablespoons water. Paprika, for garnish. Fresh parsley, chopped, for garnish.

Instructions: In a food processor, combine chickpeas, lemon juice, tahini, garlic, olive oil, cumin, and salt. Process until smooth, scraping down the sides as needed. Add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if necessary. Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika and chopped parsley. Serve with pita bread or veggies.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jacob

[sharl0t]

This hearty Livornese seafood stew is inspired by the coastal flavors of Livorno, Italy. It's a rich and savory dish filled with a variety of fresh seafood simmered in a flavorful tomato-based broth.

Ingredients: 2 tbsp olive oil. 1 onion, finely chopped. 2 garlic cloves, minced. 400g canned chopped tomatoes. 1 cup fish or seafood stock. 1/2 cup dry white wine. 1 tsp dried oregano. 1/2 tsp red pepper flakes. Salt and pepper to taste. 500g mixed seafood such as prawns, squid, mussels, and firm fish fillets, cleaned and chopped. 2 tbsp chopped fresh parsley, for garnish.

Instructions: Warm up the olive oil in a big pot over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Fish or seafood stock, white wine, oregano, and red pepper flakes should all be stirred in. Add pepper and salt to taste. Let the flavors blend for 10 minutes while it simmers. Put in a mix of seafood and stir it in slowly. Put the lid on and cook for 5 to 7 minutes, or until the seafood is fully cooked. Before you serve, sprinkle with chopped parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

Erica R

[sharl0t]

Potato Puffs are tasty snacks that are made by rolling mashed potatoes into balls, covering them with breadcrumbs, and baking them until they are golden brown and crispy.

Ingredients: 2 large potatoes, peeled and cubed. 1/2 cup grated cheese. 1/4 cup finely chopped onion. 2 tablespoons chopped fresh parsley. Salt and pepper to taste. 1/4 cup breadcrumbs. 1 egg, beaten.

Instructions: When the potatoes are soft, drain them and mash them in a bowl. Mix the mashed potatoes well after adding the cheese, onion, parsley, salt, and pepper. Form the mixture into little balls, and then coat each one evenly with breadcrumbs. Each ball should be dipped in a beaten egg and then rolled in bread crumbs again. Toast the balls and then put them on a baking sheet with parchment paper on the bottom. Heat the oven to 400F 200C and bake for 20 minutes, or until the food is golden brown and crispy. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 20 minutes

Tia Wheeler

[sharl0t]

For a tasty meal, pair crispy and creamy avocado fries with a spicy homemade guacamole. This tasty appetizer is great for parties or as a snack.

Ingredients: 2 ripe avocados. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1/2 teaspoon paprika. 2 eggs. 1 cup vegetable oil for frying. 2 ripe tomatoes for garnish. 1/4 cup chopped cilantro for garnish.

Instructions: Take the avocados in half, scoop out the pits, and then cut each half into four to five wedges. Put breadcrumbs, grated Parmesan cheese, salt, pepper, and paprika in a bowl and mix them together. Beat the eggs in a different bowl. First, dip each avocado wedge into the beaten eggs. Then, use the breadcrumb mixture to cover the whole thing. Put vegetable oil in a deep skillet or frying pan and heat it over medium-high heat. Fry the avocado wedges in small groups until they turn golden brown, which should take about two to three minutes per side. Put the extra oil on a paper towel-lined plate and use a slotted spoon to drain it. Make the guacamole by mashing the rest of the avocado in a bowl and mixing it with chopped tomatoes and cilantro while the avocado fries are cooking. Serve the avocado fries hot with guacamole that you just made to dip them in. If you want, you can add more chopped cilantro and diced tomatoes as a garnish.

Prep Time: 15 minutes

Cook Time: 10 minutes

Martin T

[sharl0t]

This Lemon Balsamic Lentil Salad is refreshing and full of healthy foods. It's the perfect mix of sour and salty, with the fresh vegetables going well with the lemon and balsamic dressing.

Ingredients: 1 cup cooked lentils. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup diced cucumber. 1/4 cup diced bell pepper. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked lentils, red onion, parsley, cucumber, and bell pepper. In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the lentil mixture and toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld before serving. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Mariah

[sharl0t]

A quick and delicious Instant Pot version of the classic Spanish paella, featuring a medley of chicken, chorizo, shrimp, and vibrant vegetables. Saffron and smoked paprika infuse the dish with authentic flavors, while the Instant Pot ensures a speedy and satisfying meal.

Ingredients: 2 cups Arborio rice. 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces. 1/2 lb chorizo sausage, sliced. 1/2 lb shrimp, peeled and deveined. 1 onion, finely chopped. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 4 cloves garlic, minced. 1 teaspoon saffron threads. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 4 cups chicken broth. 1 cup dry white wine. 1 cup frozen peas. 1/2 cup cherry tomatoes, halved. Salt and pepper to taste. 2 tablespoons olive oil. Lemon wedges for serving.

Instructions: Turn on Instant Pot to saut mode and heat olive oil. Add chicken pieces, chorizo, and saut until browned. Stir in onions, bell peppers, and garlic until softened. Add Arborio rice and saut for 2 minutes until lightly toasted. Pour in white wine and deglaze the pot, scraping any bits stuck to the bottom. Stir in saffron, smoked paprika, thyme, salt, and pepper. Add chicken broth and mix well. Close the Instant Pot lid, set to sealing, and cook on high pressure for 6 minutes. Perform a quick pressure release, open the lid, and stir in shrimp, peas, and cherry tomatoes. Close the lid again, set to sealing, and cook on high pressure for an additional 3 minutes. Perform a quick pressure release and fluff the paella with a fork. Serve hot with lemon wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

Tania

[sharl0t]

You can add a burst of fruity goodness to your snacks or desserts with this bright and tasty blackberry sauce dip. It's simple to make and goes well with many kinds of treats.

Ingredients: 1 cup fresh blackberries. 2 tablespoons honey. 1 tablespoon lemon juice. 1/4 teaspoon vanilla extract. Pinch of salt.

Instructions: In a small saucepan, combine the blackberries, honey, lemon juice, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens, about 8-10 minutes. Remove from heat and let cool slightly. Transfer the mixture to a blender or use an immersion blender to puree until smooth. Strain the mixture through a fine-mesh sieve to remove any seeds, if desired. Transfer the strained sauce to a serving bowl and let it cool completely before serving. Serve as a dip with your favorite snacks or desserts.

Prep Time: 5 minutes

Cook Time: 10 minutes

Evan

[sharl0t]

Creamy mashed potatoes with a delightful crunch of fried onions. Perfect comfort food to accompany any main dish.

Ingredients: 4 large potatoes, peeled and diced. 1/2 cup fried onions. 1/4 cup milk. 2 tablespoons butter. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Boil the diced potatoes in a pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add fried onions, milk, butter, salt, and pepper to the pot with the potatoes. Mash everything together until smooth and creamy. Adjust seasoning if needed. Transfer the mashed potatoes to a serving dish, garnish with chopped chives if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Dominic B