simtrends

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This taco soup is loaded with beef, beans, and flavor and is a versatile crowd-pleaser.

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A tray of these mouth-watering ham roll appetizers is sure to put a smile on everyones face at your next party.

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Mix cream of chicken soup, green chilies, chicken, taco seasoning, and cheese together for this hearty and cheesy Mexican-style casserole.

[simtrends]

This sweet potato casserole with marshmallows is creamy, toasty, and delicious! Its a family favorite for holidays that you can bake ahead and reheat.

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Baked chicken nuggets are coated in savory waffle batter and cooked until crisp and golden in a waffle iron.

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Chicken marinated in pickle juice makes some mighty tender grilled chicken, so save the juice the next time you reach for the last pickle in the jar!

[simtrends]

This Keto Chipotle Ranch Dressing is creamy, smoky, and spicy, making it the perfect condiment for salads, grilled meats, or veggie dips. With a base of mayonnaise, sour cream, and heavy cream, this dressing is rich and satisfying. The addition of chipotle pepper and adobo sauce gives it a bold and flavorful kick, while lime juice adds a hint of brightness. It's easy to make and adds a deliciously spicy twist to your favorite keto dishes.

Ingredients: 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup heavy cream. 1 chipotle pepper in adobo sauce, minced. 1 tbsp adobo sauce from the chipotle pepper can. 1 tbsp lime juice. 1 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp dried dill. Salt and pepper to taste.

Instructions: In a bowl, whisk together the mayonnaise, sour cream, and heavy cream until smooth. Add the minced chipotle pepper, adobo sauce, lime juice, garlic powder, onion powder, and dried dill to the bowl. Season with salt and pepper to taste. Whisk until all ingredients are well combined and the dressing is creamy. Taste and adjust seasoning if needed. Transfer the dressing to a jar or container with a lid for storage. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Use as a delicious dressing for salads, drizzle over grilled meats, or as a dipping sauce for veggies. Enjoy the smoky, spicy flavor of this keto-friendly chipotle ranch dressing!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mr Harris First Grade

[simtrends]

A vegan twist on the classic Indian mango lassi, this creamy and refreshing drink is perfect for hot summer days. Made with ripe mangoes, dairy-free yogurt, and a hint of cardamom, it's bursting with tropical flavors.

Ingredients: 2 ripe mangoes, peeled and chopped. 2 cups dairy-free yogurt. 1/4 cup coconut milk. 2 tablespoons agave syrup or maple syrup. 1/2 teaspoon ground cardamom. 1 cup ice cubes.

Instructions: In a blender, combine chopped mangoes, dairy-free yogurt, coconut milk, agave syrup, and ground cardamom. Blend until smooth and creamy. Add ice cubes and blend again until the ice is crushed and the lassi is frothy. Pour into glasses and serve chilled.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cry Blend

[simtrends]

This slow cooker peanut chicken fettuccine is a flavorful and easy-to-make dish that combines tender chicken with a rich peanut sauce. It's perfect for a comforting weeknight meal or for entertaining guests.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup peanut butter. 1/2 cup soy sauce. 1/4 cup honey. 3 cloves garlic, minced. 1 tsp ginger, minced. 1/4 tsp red pepper flakes. 1 cup chicken broth. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1/2 cup chopped peanuts. 12 oz fettuccine noodles, cooked. Green onions, chopped for garnish.

Instructions: In a slow cooker, combine diced chicken, peanut butter, soy sauce, honey, minced garlic, minced ginger, red pepper flakes, and chicken broth. Stir well to combine. Cover and cook on low for 4-6 hours, or until chicken is cooked through and tender. About 30 minutes before serving, stir in the sliced bell peppers and chopped peanuts. Cook fettuccine noodles according to package instructions. Drain and set aside. Serve the peanut chicken over cooked fettuccine noodles. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Tirzah's Self Publishing Toolbox

[simtrends]

This Lemon Almond Meringue Tart combines the tangy flavor of lemon with the nuttiness of almond in a delightful dessert. The silky lemon-almond filling topped with fluffy meringue makes for a perfect balance of flavors and textures.

Ingredients: 1 9-inch pre-baked tart shell. 3 large eggs, separated. 1/2 cup granulated sugar. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1/4 cup almond meal. 1/2 teaspoon vanilla extract. 1/4 teaspoon cream of tartar. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, beat egg yolks and sugar until light and creamy. Add lemon juice, lemon zest, almond meal, and vanilla extract. Mix well. In another clean bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Gently fold beaten egg whites into the lemon-almond mixture until well combined. Pour the mixture into the pre-baked tart shell. Bake for 15-20 minutes until the filling is set and the meringue is lightly golden. Allow the tart to cool completely before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

Mash Tun

[simtrends]

These Mango Veggie Noodle Bowls with Creamy Ginger Dressing are a vegan dish that tastes great and is full of healthy nutrients and bright colors. A zesty kick comes from the creamy ginger dressing, which goes well with the fresh vegetables and mango. It's a great light and filling meal.

Ingredients: 2 ripe mangoes, peeled and diced. 1/4 cup tahini. 2 tablespoons rice vinegar. 1 tablespoon fresh ginger, grated. 2 cloves garlic, minced. 1 tablespoon soy sauce. 2 medium zucchinis, spiralized into noodles. 1 red bell pepper, thinly sliced. 1 cup shredded carrots. 1 cup shredded purple cabbage. 1/4 cup chopped fresh cilantro. 2 tablespoons sesame seeds, for garnish.

Instructions: Diced mango, tahini, rice vinegar, grated ginger, minced garlic, and soy sauce should all be put into a blender. This is the creamy ginger dressing. Blend it until it's smooth. Sliced red bell pepper, shredded carrots, shredded purple cabbage, and chopped cilantro should all be mixed together in a large bowl. Add the creamy ginger dressing to the vegetables and toss them around until they are well covered. Put the noodle mix into bowls for serving. Add sesame seeds as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Dogz In Style Grooms

[simtrends]

These gluten-free summer rolls with avocado and peaches are cool and full of flavor. They are wrapped in rice paper and filled with creamy avocado, juicy peach, crunchy vegetables, and the smell of herbs. The coconut basil sauce makes the rolls taste even better by adding a creamy and tangy touch. These healthy rolls are great as a snack or starter on a hot summer day.

Ingredients: 4 rice paper wrappers. 1 ripe avocado, thinly sliced. 1 ripe peach, thinly sliced. 1/2 cup shredded carrots. 1/2 cup cucumber, julienned. 1/4 cup fresh basil leaves. 1/4 cup fresh mint leaves. 1/4 cup unsweetened shredded coconut. 1/4 cup coconut milk. 1 tablespoon lime juice. 1 teaspoon agave syrup or honey optional. Salt to taste.

Instructions: Get everything ready and set it aside. Fill up a small dish with warm water. For about 10 to 15 seconds, dip one rice paper wrapper into the water to make it soft. When the wrapper is soft, lay it flat on a clean surface. In the middle of the wrapper, put some avocado and peach slices. Place chopped cucumber, basil, mint leaves, and carrots on top. Add some shredded coconut on top. Before rolling it up tight, fold the sides of the wrapper over the filling. Do it again with the rest of the filling and wrappers. Put coconut milk, lime juice, agave syrup or honey if using, and a pinch of salt in a small bowl. This is the sauce. You can dip the summer rolls in the coconut basil sauce that you serve with them.

Prep Time: 20 minutes

Cook Time: 0 minutes

Heistad Speidergruppe

[simtrends]

Indulge in a luxurious dining experience with this elegant Cabernet Sauvignon pairing. The rich flavors of the filet mignon complement the deep and complex notes of the wine, creating a harmonious balance on the palate. This dish is perfect for a special occasion or a romantic dinner for two.

Ingredients: 1 bottle Cabernet Sauvignon. 8 oz filet mignon. Salt and pepper to taste. 2 tbsp olive oil. 1 tbsp butter. 2 cloves garlic, minced. 1 sprig fresh rosemary. 1 cup mushrooms, sliced. 1/4 cup beef broth. 1 tbsp chopped parsley.

Instructions: Get the oven ready by heating it up to 400F 200C. On both sides, season the filet mignon with salt and pepper. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the filet mignon until it turns brown. To the pan, add the mushrooms, garlic, rosemary, and butter. Cook for another two to three minutes, stirring every now and then. Add the beef broth and move the skillet to an oven that has already been heated. For medium-rare, roast for 5 to 7 minutes. If you want it done more, roast for longer. Take the steak out of the oven and let it rest for a spell. Cut the steak into pieces and sprinkle chopped parsley on top. Place glasses of Cabernet Sauvignon on the table and serve with the steak.

Prep Time: 15 minutes

Cook Time: 15 minutes

Dogz In Style Grooms

[simtrends]

The flavors and textures in these Fish Tacos With Jalapeno Mango Slaw go really well together. The crunchy, sour slaw goes great with the soft white fish. The jalapeo gives it a kick of heat, and the mango gives it a hint of sweetness. This dish is great for any event because it's cool and filling.

Ingredients: 1 lb white fish fillets such as tilapia or cod. 8 small corn or flour tortillas. 1 cup shredded cabbage. 1 ripe mango, peeled and diced. 1 jalapeno, seeded and finely chopped. 1/4 cup chopped cilantro. 1/4 cup mayonnaise. 1 tablespoon lime juice. 1 teaspoon honey. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a bowl, combine shredded cabbage, diced mango, chopped jalapeno, and chopped cilantro to make the slaw. In a separate small bowl, mix together mayonnaise, lime juice, honey, cumin, salt, and pepper to make the dressing for the slaw. Pour the dressing over the slaw mixture and toss until well combined. Set aside. Season fish fillets with salt, pepper, and a pinch of cumin. Heat olive oil in a skillet over medium-high heat. Cook fish fillets for 3-4 minutes on each side until cooked through and flaky. Warm tortillas according to package instructions. To assemble tacos, place a portion of cooked fish onto each tortilla, top with slaw, and garnish with additional cilantro if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Valentina Chrysostomou

[simtrends]

These Bacon Maple Cupcakes are a delightful combination of sweet and savory flavors. The smoky bacon and rich maple syrup perfectly complement the moist and tender cupcakes. They're a unique and delicious treat for bacon lovers!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1/2 cup whole milk. 1/4 cup maple syrup. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup cooked and crumbled bacon. 1/2 cup chopped pecans optional. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk and maple syrup. Begin and end with the dry ingredients. Mix until just combined. Fold in the crumbled bacon and chopped pecans if using. 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 muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite frosting or enjoy them as they are. Sprinkle extra bacon bits on top for added flavor and decoration. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 18-20

Continental Film

[simtrends]

Homemade Mexican churros are a romantic treat you can make anytime with this recipe including cinnamon-cardamom sugar for dusting and richly flavored dark chocolate for dipping.

[simtrends]

Lovely lavender adds a sweet floral note to this refreshing homemade lemonade.

Ingredients: 1 cup fresh lemon juice. 1/2 cup lavender syrup. 4 cups water. Ice cubes. Lemon slices and lavender sprigs, for garnish.

Instructions: In a pitcher, combine fresh lemon juice, lavender syrup, and water. Stir well to combine. Add ice cubes to glasses. Pour lavender lemonade over the ice. Garnish with lemon slices and lavender sprigs. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

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