smugmode

[smugmode]

Indulge in this luxurious fettuccine Alfredo infused with the flavors of tender asparagus and crispy prosciutto. This classic Italian dish is elevated to new heights with the addition of fresh ingredients and creamy Parmesan sauce.

Ingredients: 8 oz fettuccine pasta. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 4 oz prosciutto, thinly sliced. 1/2 cup unsalted butter. 1 cup heavy cream. 1 cup freshly grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Cook the fettuccine according to package instructions until al dente. Drain and set aside. In a large skillet over medium heat, cook the prosciutto until crispy. Remove from skillet and set aside on paper towels to drain. In the same skillet, add the trimmed asparagus and cook until tender-crisp, about 5 minutes. Remove from skillet and set aside. In the same skillet, melt the butter over medium heat. Stir in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste. Add the cooked fettuccine and asparagus to the skillet, tossing gently to coat with the sauce. Serve the fettuccine Alfredo topped with crispy prosciutto and garnish with fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cardiyogalicious

[smugmode]

This Asian-inspired chicken quinoa salad is a nutritious and flavorful dish packed with protein and vegetables. The combination of quinoa, tender chicken, crunchy vegetables, and a savory-sweet dressing makes it a satisfying meal or side dish. Perfect for a quick and healthy lunch or dinner option.

Ingredients: 1 cup cooked quinoa. 1 cup shredded cooked chicken breast. 1 cup thinly sliced red cabbage. 1 cup shredded carrots. 1/2 cup chopped cucumber. 1/2 cup edamame beans cooked and shelled. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 2 tablespoons sesame seeds. 1/4 cup roasted peanuts optional. For the dressing: 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 tablespoon sesame oil. 1 teaspoon freshly grated ginger. 1 clove garlic, minced.

Instructions: Put the cooked quinoa, chicken shreds, red cabbage, carrots, cucumber, edamame beans, cilantro, and green onions in a large bowl. To make the dressing, mix the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic powder in a separate small bowl. Pour the dressing over the salad and toss it around to make sure everything is covered. If you want to add more texture and flavor, sprinkle sesame seeds and roasted peanuts on top of the salad. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can serve the Asian Chicken Quinoa Salad cold and top it with extra cilantro and green onions.

Prep Time: 20 minutes

Cook Time: 15 minutes

Philippe G. Vidon

[smugmode]

A delightful blend of tender chicken, crisp apple, and crunchy pecans, tossed in a creamy honey-Dijon dressing.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup diced apple. 1/4 cup chopped pecans. 1/4 cup mayonnaise. 1 tablespoon honey. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: In a mixing bowl, combine shredded chicken, diced apple, and chopped pecans. In a small bowl, whisk together mayonnaise, honey, Dijon mustard, lemon juice, salt, and pepper. Pour the dressing over the chicken mixture and toss until well combined. Serve the chicken salad over lettuce leaves.

Prep Time: 15 minutes

Cook Time: 0 minutes

Darley Abbey

[smugmode]

Enjoy the simple and timeless pleasure of traditional spelt shortbread cookies. With only four healthy ingredients, this recipe allows the buttery richness to shine through, resulting in treats that crumble in your mouth and warm your heart.

Ingredients: 1 cup spelt flour. 1/2 cup butter, softened. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract.

Instructions: Prepare the oven by heating it up to 325F 165C. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Then add the vanilla extract and mix it in well. Add the spelt flour little by little and mix it in until a dough forms. Make a disk out of the dough, cover it with plastic wrap, and put it in the fridge for 30 minutes. On a floured surface, roll out the chilled dough until it's about 1/4 inch thick. Cut out the shapes you want with cookie cutters. Put the cookies with the shapes cut out of them on a baking sheet that has parchment paper on it. Use a fork to make holes in the cookies for decoration. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Move the cookies to a wire rack to cool all the way down. The shortbread cookies are ready to eat once they have cooled down.

Prep Time: 15 minutes

Cook Time: 15 minutes

vy

[smugmode]

This Peanut Butter Banana Stuffed Waffles is a delicious breakfast treat that has sweet banana slices and creamy peanut butter all wrapped up in fluffy waffle goodness. Great for a special breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup creamy peanut butter. 1 large egg. 2 ripe bananas, sliced. 1/4 cup mini chocolate chips optional. Cooking spray or melted butter for waffle iron.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, peanut butter, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps. Lightly grease the waffle iron with cooking spray or melted butter. Pour a portion of the batter onto the waffle iron and spread it evenly. Place banana slices and a sprinkle of mini chocolate chips on top of the batter. Close the waffle iron and cook according to the manufacturer's instructions or until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and repeat with the remaining batter and banana slices. Serve the Peanut Butter Banana Stuffed Waffles warm with your favorite toppings like maple syrup, more banana slices, and a drizzle of peanut butter. Enjoy your delicious homemade stuffed waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

intergalactic industries

[smugmode]

Indulge in the rich sweetness of figs with this delightful homemade ice cream. Creamy and fruity, it's a perfect treat for any occasion.

Ingredients: 2 cups figs, chopped. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, combine chopped figs, heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally. Remove the mixture from heat and let it cool to room temperature. Transfer the cooled mixture to a blender and blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm. Serve the fig ice cream scoops garnished with fresh fig slices if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

Mxed Martial Arts

[smugmode]

This creamy cauliflower soup is a comforting and nutritious vegan dish, perfect for a cozy night in. The addition of carrots and corn adds sweetness and texture to the soup, while the coconut milk gives it a rich and creamy consistency.

Ingredients: 1 head cauliflower, chopped. 2 carrots, diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup canned coconut milk. 1 cup frozen corn kernels. 2 tablespoons olive oil. 1 teaspoon turmeric. Salt and pepper, to taste.

Instructions: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and saut until softened. Add the cauliflower, carrots, turmeric, salt, and pepper, and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are tender. Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and corn, and cook for an additional 5 minutes. Season with additional salt and pepper, if needed. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

abby mcmillen

[smugmode]

A hearty and comforting orzo minestrone soup filled with vegetables, beans, and a savory broth. Perfect for a cozy meal on a chilly day.

Ingredients: 1 cup orzo. 1 can 15 oz cannellini beans, drained and rinsed. 2 carrots, diced. 2 celery stalks, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups spinach, chopped. Grated Parmesan cheese for serving.

Instructions: Put onions, carrots, and celery in a large pot and cook them until they get soft. After you add the garlic, cook for one more minute. Tomato dices, oregano, basil, thyme, salt, and pepper should all be added at this point. Bring to a low boil. Put in some orzo and cannellini beans. Orzo should be al dente when it's done. Cook until the spinach wilts after adding the chopped spinach. If necessary, change the seasoning. Grate some Parmesan cheese on top and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

paula usuga

[smugmode]

This Keto New England Clam Chowder is a creamy and comforting soup that's perfect for chilly days. Made with cauliflower, heavy cream, and minced clams, this chowder is rich and flavorful while being low in carbs.

Ingredients: 4 slices bacon, diced. 1 small onion, chopped. 2 stalks celery, diced. 2 cloves garlic, minced. 2 cups cauliflower florets. 2 cups chicken broth. 1 cup heavy cream. 2 cans 6.5 oz each minced clams, drained. 2 tbsp butter. 2 tbsp coconut flour. 1/2 tsp dried thyme. Salt and pepper to taste. Optional garnish: chopped fresh parsley, crispy bacon bits.

Instructions: In a large pot, cook diced bacon over medium heat until crispy. Remove bacon from the pot and set aside, leaving the bacon fat in the pot. Add chopped onion, diced celery, and minced garlic to the pot and saut until softened, about 5 minutes. Add cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 10 minutes. Using an immersion blender or regular blender, blend the cauliflower mixture until smooth. In a small saucepan, melt butter over medium heat. Whisk in coconut flour until smooth and cook for 1-2 minutes to remove the raw taste. Slowly whisk in heavy cream until smooth and thickened. Add the cream mixture to the pot with the cauliflower puree, stirring until well combined. Stir in drained minced clams and dried thyme. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes, or until heated through. Serve hot, garnished with chopped fresh parsley and crispy bacon bits if desired. Enjoy this delicious and keto-friendly New England Clam Chowder!

Prep Time: 15 minutes

Cook Time: 25 minutes

My Big Handyman

[smugmode]

This Healthy Banana Berry Milkshake is a delightful after-school snack that's both fun and nutritious. Packed with the goodness of fruits, Greek yogurt, and almond milk, it's a tasty way to refuel after a long day at school.

Ingredients: 1 ripe banana. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1 cup unsweetened almond milk. 1/2 cup Greek yogurt. 1 tablespoon honey optional. 1/2 teaspoon vanilla extract. Ice cubes optional. Fresh berries and mint leaves for garnish.

Instructions: Peel and slice the ripe banana. Add the banana, mixed berries, almond milk, Greek yogurt, honey if desired, and vanilla extract to a blender. If you like your milkshake colder and thicker, you can add some ice cubes at this stage. Blend until the mixture is smooth and creamy. Taste and adjust sweetness with more honey if needed. Pour the milkshake into glasses and garnish with fresh berries and mint leaves. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Kaiju caliber

[smugmode]

This vibrant and flavorful Asian noodle salad is packed with colorful vegetables, protein-rich edamame, and a delicious homemade dressing. It's perfect for a light lunch or dinner and can be made ahead of time for meal prep.

Ingredients: 8 oz rice noodles. 1 cup shredded carrots. 1 cup thinly sliced red cabbage. 1 bell pepper, thinly sliced. 1/2 cup edamame, shelled. 1/4 cup chopped scallions. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. For the dressing: 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 clove garlic, minced. 1 teaspoon grated ginger. 1 tablespoon lime juice.

Instructions: Follow the directions on the package to cook the rice noodles. Afterward, rinse them with cold water and drain them. Shred the carrots, red cabbage, bell pepper, edamame, scallions, and cilantro and put them in a large bowl. To make the dressing, mix the soy sauce, rice vinegar, sesame oil, maple syrup, garlic, ginger, and lime juice in a small bowl with a whisk. Add the dressing to the noodle salad and mix it all together. Add chopped peanuts as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

minaw collective Ireland

[smugmode]

Enjoy these delicious chocolate brownies that have a rich, fudgy texture and a strong chocolate flavor. They are simple to make and are sure to satisfy your chocolate cravings.

Ingredients: 1 cup 200g butter. 2 cups 400g granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup 90g unsweetened cocoa powder. 1 cup 125g all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1 cup 175g semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a saucepan, melt the butter over low heat. Remove from heat, and stir in sugar, eggs, and vanilla extract. Beat in cocoa, flour, salt, and baking powder. Fold in chocolate chips. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook; brownies should be soft in the center. Let cool in pan before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Gorgeous Eyes Beauticians

[smugmode]

These Chicken Wings with Balsamic Roasted Garlic are delicious and great for any event. Balsamic vinegar and roasted garlic work together to make a rich and savory coating for the chicken wings that makes them so tasty you can't stop eating them.

Ingredients: 1 lb chicken wings. 1/4 cup balsamic vinegar. 3 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat oven to 400F 200C. In a bowl, combine balsamic vinegar, minced garlic, olive oil, salt, and pepper. Add chicken wings to the bowl and toss until evenly coated. Place chicken wings on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until chicken is cooked through and crispy, flipping halfway through. Garnish with fresh parsley before serving, if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Mandol Pierre

[smugmode]

This Paleo Cauliflower Rice Stir-Fry is a healthy and delicious alternative to traditional stir-fry dishes. It's grain-free, gluten-free, and packed with flavor. Perfect for a quick weeknight dinner!

Ingredients: 1 head of cauliflower, grated. 2 tablespoons coconut oil. 1 pound grass-fed ground beef. 1 bell pepper, diced. 1 zucchini, diced. 2 cloves garlic, minced. 2 tablespoons coconut aminos. 1 teaspoon ginger powder. Salt and pepper to taste. Sliced green onions for garnish.

Instructions: Heat coconut oil in a large skillet over medium-high heat. Add ground beef and cook until browned. Break it apart with a spatula as it cooks. Stir in minced garlic, bell pepper, and zucchini. Cook for 2-3 minutes until slightly softened. Add grated cauliflower and cook for another 5-7 minutes, stirring occasionally. Season with coconut aminos, ginger powder, salt, and pepper. Stir to combine. Cook for an additional 2-3 minutes until everything is well heated. Garnish with sliced green onions and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

a little coy

[smugmode]

A delicious bacon cheeseburger stacked high with crispy bacon, cheddar cheese, fresh vegetables, and a tasty burger sauce.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 8 slices of bacon. 1/2 cup lettuce, shredded. 1/2 cup tomato, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup pickles. 1/4 cup ketchup. 1/4 cup mayonnaise. 1 tsp mustard. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Form the ground beef into 4 equal pieces and shape them into burger patties. Add pepper and salt. In a pan, cook the bacon until it's crispy. Put the water on paper towels and set it aside. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Add a slice of cheddar cheese to each patty and cover it for the last minute of cooking. This will melt the cheese. On the grill, toast the hamburger buns until they are just barely golden. To make the burger sauce, mix the ketchup, mayonnaise, and mustard in a small bowl. Spread burger sauce on the bottom bun, then put the cheese-topped patties on top of it. Top that with lettuce, tomato, red onion, bacon, and pickles. Put the top bun on top of the stack to finish. If you need to, use a toothpick to keep everything together. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Burdis

[smugmode]

Indulge in the delicious flavors of a Black Forest dessert with this raw, Paleo-friendly slice. It's filled with the goodness of nuts, cacao, cherries, and dark chocolate, all without any refined sugars or grains.

Ingredients: 1 cup raw almonds. 1/2 cup raw cashews. 1/2 cup unsweetened shredded coconut. 10-12 Medjool dates, pitted. 3 tablespoons raw cacao powder. 1/4 cup dried tart cherries. 1/4 cup dark chocolate chips Paleo-friendly. 1/4 cup unsweetened almond butter. 1/4 cup coconut oil, melted. 1 teaspoon pure vanilla extract. A pinch of sea salt.

Instructions: Place the almonds, cashews, and shredded coconut in a food processor and blend until they reach a coarse crumb-like texture. Add the pitted Medjool dates and blend until the mixture sticks together when pressed between your fingers. Line a square baking dish with parchment paper and press the mixture firmly into the bottom to create the crust layer. In a separate bowl, mix the raw cacao powder, dried tart cherries, and dark chocolate chips. Spread this mixture evenly over the crust layer in the baking dish. In a small saucepan, gently melt the almond butter, coconut oil, and vanilla extract over low heat, stirring until smooth. Pour the almond butter mixture over the chocolate cherry layer in the baking dish, ensuring even coverage. Sprinkle a pinch of sea salt over the top for extra flavor. Place the baking dish in the freezer for about 1-2 hours or until the slice has set. Once set, remove from the freezer, cut into squares, and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Already Bored

[smugmode]

Indulge in the tropical flavors of mango and lime with a spicy kick from chili powder in this refreshing and creamy ice cream.

Ingredients: 2 ripe mangoes, peeled and diced. 1/4 cup lime juice. Zest of 1 lime. 1/2 teaspoon chili powder. 1 can 14 ounces sweetened condensed milk. 2 cups heavy cream.

Instructions: In a blender, puree the diced mangoes until smooth. In a large bowl, mix the mango puree, lime juice, lime zest, chili powder, and sweetened condensed milk until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mango mixture until fully incorporated. Pour the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or until firm. Once frozen, scoop the ice cream into bowls or cones and serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

International Conference on Electrical, Electronic and Systems Engineering