stfuhatemongers

[stfuhatemongers]

This Lemon Tart is a delightful combination of tangy lemon filling and buttery crust. It's perfect for any occasion and guaranteed to impress!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and diced. 4 large eggs. 1 1/3 cups granulated sugar. 1 tablespoon lemon zest. 2/3 cup fresh lemon juice. 1/3 cup heavy cream. Powdered sugar, for dusting.

Instructions: Warm the oven up to 175F 350C. Put flour, powdered sugar, and salt in a food processor and blend them together. Dice the butter and pulse the mixture until it looks like coarse crumbs. Fill a 9-inch tart pan with the dough and press it into the bottom and up the sides. Put it away for 30 minutes. For 15 to 20 minutes, or until lightly golden, bake the crust. Take it out of the oven and let it cool down. Whisk the eggs, granulated sugar, lemon zest, lemon juice, and heavy cream together in a large bowl until everything is well mixed. Pour the lemon mixture into the crust that has been left to cool. Bake for 20 to 25 minutes, or until it's set. Let tart cool all the way down. Before you serve, sprinkle with powdered sugar.

Prep Time: 20 minutes

Cook Time: 45 minutes

Nicaragua Escapade

[stfuhatemongers]

A classic side dish, this fresh cole slaw salad is great for picnics, barbecues, or as a cool addition to your favorite meals. Crisp cabbage, sweet carrots, and a creamy, tangy dressing make up this tasty salad.

Ingredients: 1 medium head of cabbage, thinly shredded. 2 carrots, grated. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 2 tablespoons honey. 1 teaspoon Dijon mustard. 1/2 teaspoon celery seed. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Put the grated carrots and cabbage in a large bowl and mix them together. Mix the apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper in a different bowl using a whisk until everything is well mixed. Cover the cabbage and carrots with the dressing. Add the vegetables and toss them so that the dressing covers them all. Put the cole slaw in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can add fresh parsley as a garnish before serving. Have fun with your crisp and fresh cole slaw salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

International Conference on Applied Science and Engineering

[stfuhatemongers]

Indulge in a heavenly Paleo-friendly chocolate pie made with wholesome ingredients like almond flour, coconut oil, maple syrup, and dairy-free chocolate. This decadent treat is rich, creamy, and perfect for satisfying your chocolate cravings while sticking to your Paleo lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup cocoa powder. 1 tsp vanilla extract. Pinch of salt. 1/2 cup dairy-free chocolate chips. 1 can 13.5 oz full-fat coconut milk, refrigerated overnight. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 cup chopped nuts optional, for garnish.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, melted coconut oil, maple syrup, cocoa powder, vanilla extract, and a pinch of salt until well combined. Press the mixture into a pie dish to form the crust. Bake the crust for 10-12 minutes until lightly golden. Let it cool. Meanwhile, prepare the filling. Open the refrigerated can of coconut milk and scoop out the solid coconut cream into a mixing bowl, leaving the liquid behind. Whip the coconut cream until fluffy. Fold in cocoa powder, maple syrup, and vanilla extract into the whipped coconut cream until smooth and creamy. Melt dairy-free chocolate chips and fold them into the coconut cream mixture. Pour the filling into the cooled crust, spreading it evenly. Refrigerate the pie for at least 2 hours or until set. Before serving, garnish with chopped nuts if desired. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

intergalactic industries

[stfuhatemongers]

You can have a great backyard BBQ with these delicious chicken wings glazed in a thick BBQ sauce. Great for a sunny day with friends and family!

Ingredients: 4 lbs chicken wings. 1 cup BBQ sauce. 2 tbsp olive oil. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp paprika. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Put olive oil, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Add the chicken wings and mix them around. Season the wings and put them on the grill. Cook for 15 to 20 minutes, turning them over once or twice, until they are golden and done all the way through. Before the wings are taken off the grill, brush them with BBQ sauce. This will help the sauce caramelize. Take the wings off the grill, let them cool down for a while, and then serve them hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

lauren halverson

[stfuhatemongers]

These Veggie Pancakes are a delicious and nutritious way to enjoy your favorite vegetables. Made with grated zucchini, eggs, almond flour, and Parmesan cheese, they are low-carb, keto-friendly, and packed with flavor. Serve them for breakfast or as a healthy snack any time of the day!

Ingredients: 2 cups grated zucchini. 2 eggs. 1/4 cup almond flour. 2 tablespoons grated Parmesan cheese. 1/2 teaspoon garlic powder. Salt and pepper to taste. Coconut oil for cooking.

Instructions: Put the grated zucchini on a clean kitchen towel and squeeze out as much water as you can. Add the eggs, almond flour, garlic powder, salt, and pepper to a bowl and mix them together using a whisk. When you add the grated zucchini to the egg mix, stir it in well. In a pan, heat the coconut oil over medium-low heat. Put about 1/4 cup of the veggie pancake mix on the pan and use a spatula to make it a little flatter. Each side should cook for two to three minutes, or until golden brown and fully cooked. If you need to, add more coconut oil to the pan and do it again with the rest of the batter. Serve the vegetable pancakes hot with your favorite toppings or dipping sauce that doesn't contain carbs. You can eat these tasty and healthy veggie pancakes for breakfast or as a snack.

Prep Time: 15 minutes

Cook Time: 15 minutes

muuh

[stfuhatemongers]

This is a vegan version of lox toast with roasted carrots instead of smoked salmon and a creamy cheese spread with herbs.

Ingredients: 4 large carrots, peeled and thinly sliced lengthwise. 1 tablespoon olive oil. 2 tablespoons soy sauce. 1 tablespoon liquid smoke. 1 tablespoon maple syrup. 4 slices whole grain bread, toasted. 1 cup vegan cream cheese. 2 tablespoons chopped fresh dill. 1 tablespoon chopped fresh chives. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put soy sauce, maple syrup, liquid smoke, and olive oil in a bowl and mix them together. Toss the carrot slices through the mixture so that they are covered all over. Place the carrots on a baking sheet that has been lined with parchment paper. For 20 to 25 minutes, or until the carrots are soft and slightly caramelized, roast them in an oven that has already been heated. Cut up the dill, chives, lemon juice, salt, and pepper, and put them in a different bowl. Add the vegan cream cheese. Mix well. Cover the toasted bread slices with the cheese mixture that has been mixed with herbs. Put some roasted carrot lox on top of each toast. If you want, you can add more fresh herbs as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

st. joseph first church of the nazarene

[stfuhatemongers]

This one-skillet chicken macaroni and cheese is a comforting and satisfying dish perfect for busy weeknights. It's made with gluten-free pasta and features tender chunks of chicken cooked in a creamy cheese sauce.

Ingredients: 1 lb boneless, skinless chicken breast, diced. 2 cups gluten-free macaroni pasta. 2 cups chicken broth. 1 cup milk dairy or plant-based. 2 cups shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/4 cup gluten-free all-purpose flour. 2 tablespoons butter or olive oil. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a large skillet, heat butter or olive oil over medium heat. Add diced chicken to the skillet and season with garlic powder, paprika, salt, and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes. Push the chicken to one side of the skillet and add gluten-free flour. Stir and cook for 1-2 minutes to make a roux. Gradually pour in chicken broth and milk, stirring constantly to prevent lumps. Add macaroni pasta to the skillet, stirring to combine. Bring to a simmer, then cover and cook for about 10-12 minutes, or until pasta is cooked al dente, stirring occasionally. Once the pasta is cooked, stir in shredded cheddar cheese and grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

MusingZero

[stfuhatemongers]

Enjoy a pizza that won't make you feel bad! If you want a healthier option, this Zucchini Crust Pizza is a great choice because it is low in carbs. The zucchini crust is nice and crispy, and it holds up well under your favorite toppings. It's a clever way to eat vegetables while still enjoying the taste of a regular pizza.

Ingredients: 2 cups grated zucchini. 1/2 cup almond flour. 1/2 cup grated Parmesan cheese. 2 eggs. 1/2 tsp dried oregano. 1/2 tsp garlic powder. 1/4 tsp salt. 1/4 tsp black pepper. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced black olives. 1/4 cup sliced cherry tomatoes. 1/4 cup sliced red onion. Fresh basil leaves for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the grated zucchini on a clean kitchen towel and squeeze out as much water as you can. Put the eggs, dried oregano, garlic powder, salt, black pepper, grated Parmesan cheese, zucchini, and almond flour in a bowl. Mix it well until it turns into dough. Set up a baking sheet with parchment paper on the bottom. Spread the zucchini mixture out evenly to make a crust that is about 1/4 inch thick. The zucchini crust should be baked in a hot oven for twenty to twenty-five minutes, or until it turns golden brown and a little crispy. Take the crust made of zucchini out of the oven and let it cool down for a while. Spread the pizza sauce out evenly on the crust, but leave some space around the edges for the crust. Add the mozzarella cheese shreds on top of the sauce. If you want, you can add the sliced black olives, cherry tomatoes, and red onion. After taking the pizza out of the oven, bake it for another 10 to 12 minutes, or until the cheese is bubbly and starting to turn golden. Take the pizza with the zucchini crust out of the oven and let it cool down for a few minutes. Add fresh basil leaves on top and serve hot. Have fun with your tasty and good for you Zucchini Crust Pizza!

Prep Time: 20 minutes

Cook Time: 35 minutes

dougeg radio

[stfuhatemongers]

This recipe for vegan guacamole is a tasty and healthy change from the usual one. It's great for snacking or adding to your favorite dishes because it's full of fresh ingredients and tangy flavors.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1 small red onion, finely diced. 2 tomatoes, diced. 1/4 cup fresh cilantro, chopped. 1 jalapeno pepper, seeded and minced. 2 cloves garlic, minced. Juice of 2 limes. Salt and pepper to taste.

Instructions: In a medium bowl, mash the avocados with a fork until smooth. Add the diced onion, tomatoes, cilantro, jalapeno, and garlic to the bowl. Squeeze the lime juice over the mixture and season with salt and pepper. Stir everything together until well combined. Taste and adjust seasoning if needed. Serve immediately with your favorite chips or as a topping for tacos, salads, or sandwiches.

Prep Time: 10 minutes

Cook Time: 0 minutes

China Express

[stfuhatemongers]

These smoky maple chipotle Brussels sprouts are a perfect balance of sweet, spicy, and savory flavors. Roasting enhances their natural sweetness while chipotle powder adds a smoky kick. They make a delicious side dish for any meal.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tbsp olive oil. 2 tbsp maple syrup. 1 tbsp chipotle powder. 1/2 tsp smoked paprika. Salt to taste. Black pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Mix the Brussels sprouts with salt, black pepper, chipotle powder, maple syrup, and olive oil in a large bowl until they are well covered. Put Brussels sprouts on a baking sheet that has been lined with parchment paper so that they are all in one layer. After the oven is hot, roast the Brussels sprouts for 25 to 30 minutes, stirring them once or twice during that time, until they are soft and slightly crispy. Take it out of the oven and serve it hot. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Philippe G. Vidon

[stfuhatemongers]

Enjoy this rich and creamy chocolate orange chia pudding for breakfast or dessert without feeling guilty. This recipe doesn't need to be baked, is vegan, gluten-free, dairy-free, and low in carbs.

Ingredients: 1/4 cup chia seeds. 1 cup unsweetened almond milk. 2 tablespoons cocoa powder. 2 tablespoons maple syrup or sweetener of choice. 1/2 teaspoon vanilla extract. Zest of 1 orange.

Instructions: Chia seeds, almond milk, cocoa powder, maple syrup, vanilla extract, and orange zest should all be mixed together in a bowl. Use a lot of force to mix everything together evenly. Put the bowl in the fridge with the lid on for at least two hours or overnight so the chia seeds can soak up the liquid and get thick like pudding. Take the pudding out of the fridge once it's set and stir it again to make sure it's well mixed. Put the pudding into bowls or jars to serve. If you want, you can add more orange zest or slices as a garnish. Enjoy! Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

muuh

[stfuhatemongers]

Indulge in the rich and nutty flavors of this decadent Chocolate Hazelnut Tart. The combination of chocolate cookie crust, creamy chocolate filling, and toasted hazelnuts will satisfy your sweet cravings. It's the perfect dessert for any chocolate lover!

Ingredients: 1 1/2 cups of chocolate cookie crumbs. 1/2 cup of melted butter. 1 cup of toasted hazelnuts, chopped. 1 1/2 cups of semisweet chocolate chips. 1 cup of heavy cream. 1/4 cup of sugar. 2 tablespoons of butter. 1 teaspoon of vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Melted butter and chocolate cookie crumbs should be combined in a mixing bowl. To make a crust, press the mixture firmly into the bottom and up the sides of a tart pan. For ten minutes, bake the crust in the preheated oven. After that, take it out of the oven and allow it to cool. Evenly distribute the chopped hazelnuts across the chilled crust. The heavy cream should be heated in a saucepan over medium heat until it starts to simmer. After taking the pan off the stove, add the semisweet chocolate chips and stir until well combined and smooth. Over the hazelnuts in the tart crust, pour the chocolate mixture. Melt two tablespoons of butter in a small saucepan over low heat. Mix in the vanilla extract and sugar, stirring to dissolve the sugar. Pour this mixture over the tart's chocolate layer. Place the tart in the fridge to solidify the chocolate filling, which should take at least two hours. When the tart is set, take it out of the pan and, if you'd like, top with more chopped hazelnuts. Cut into pieces and present your delectable Chocolate Hazelnut Tart!

Prep Time: 20 minutes

Cook Time: 10 minutes

Cardiyogalicious

[stfuhatemongers]

It's a slightly sweet and sour dressing with a hint of turmeric flavor and the crunch of poppy seeds.

Ingredients: 1/4 cup orange juice. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1 teaspoon turmeric powder. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste. 2 tablespoons poppy seeds.

Instructions: Add orange juice, apple cider vinegar, maple syrup, turmeric powder, Dijon mustard, minced garlic, salt, and pepper to a small bowl. Use a whisk to mix the ingredients well. Add the poppy seeds and stir them in until they are spread out evenly in the dressing. Check the seasoning and make changes if needed. Put it in the fridge for at least 30 minutes before serving so the flavors can mix.

Prep Time: 5 minutes

Cook Time: 0 minutes

mer. m. march

[stfuhatemongers]

This Chicken Broccoli Tortellini Alfredo is a creamy and indulgent pasta dish that combines tender chicken, fresh broccoli, cheese tortellini, and a rich Alfredo sauce. It's perfect for a comforting dinner that comes together in no time!

Ingredients: 8 oz chicken breast, diced. 1 cup broccoli florets. 9 oz cheese tortellini. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tbsp butter. Salt and pepper to taste.

Instructions: Cook tortellini according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Add minced garlic to the skillet and cook for another minute until fragrant. Stir in broccoli florets and cook for 3-4 minutes until slightly tender. Pour in heavy cream and grated Parmesan cheese. Stir until the sauce is smooth and creamy, and simmer for 2-3 minutes until slightly thickened. Add cooked tortellini to the skillet and toss until evenly coated with the Alfredo sauce. Season with salt and pepper to taste. Serve hot and garnish with additional grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Echo and Xpect

[stfuhatemongers]

Crispy tofu is a delicious and versatile vegan protein option. This recipe combines the tofu with a flavorful marinade and bakes it until crispy.

Ingredients: 1 block extra-firm tofu, pressed and cut into cubes. 2 tbsp cornstarch. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp maple syrup. 1 tbsp sesame oil. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp ground ginger. Salt and pepper to taste. 2 tbsp vegetable oil.

Instructions: Preheat the oven to 400F 200C. In a bowl, combine the cornstarch, soy sauce, rice vinegar, maple syrup, sesame oil, garlic powder, onion powder, ginger, salt, and pepper. Add the tofu cubes to the bowl and gently toss to coat. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown. Remove from the oven and let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Burdis

[stfuhatemongers]

This Slow Cooker Roasted Vegetables recipe is perfect for busy days when you want a nutritious meal without spending too much time in the kitchen. The slow cooker does all the work, infusing the vegetables with rich flavors from olive oil and herbs.

Ingredients: 4 cups assorted vegetables such as carrots, bell peppers, zucchini, and onions, chopped. 2 tablespoons olive oil. 1 teaspoon dried herbs such as thyme, rosemary, or Italian seasoning. Salt and pepper to taste.

Instructions: Place chopped vegetables in the slow cooker. Drizzle olive oil over the vegetables and toss to coat. Sprinkle dried herbs, salt, and pepper over the vegetables and mix well. Cover and cook on low for 4-6 hours or until vegetables are tender, stirring occasionally. Once cooked, serve hot as a side dish or a main course.

Prep Time: 10 minutes

Cook Time: 240 minutes

myfantasiworld's art animation commissions

[stfuhatemongers]

Berry Watermelon Fruit Salad is a refreshing and healthy summer dessert that's bursting with the natural sweetness of watermelon and a medley of fresh berries. The hint of mint and a touch of honey-lime dressing add a delightful twist to this delightful dish. It's perfect for picnics, barbecues, or a guilt-free sweet treat anytime!

Ingredients: 2 cups watermelon cubes. 1 cup strawberries, sliced. 1 cup blueberries. 1 cup raspberries. 1/4 cup fresh mint leaves. 1 tablespoon honey. 1 tablespoon fresh lime juice.

Instructions: In a large bowl, combine the watermelon cubes, strawberries, blueberries, and raspberries. Gently toss in the fresh mint leaves. In a small bowl, whisk together the honey and fresh lime juice. Drizzle the honey-lime dressing over the fruit salad. Toss the salad gently to coat the fruits evenly with the dressing. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

armstrong white shepherds