sumimimimi

[sumimimimi]

This quick casserole's South of the Border flavor comes from the ground beef, olives, egg noodles, corn, taco sauce, and seasoning.

[sumimimimi]

Lots of fresh blackberries are used in this cobbler, which is made with everyday pantry ingredients. Add whipped cream on top and sprinkle with nutmeg for flavor.

[sumimimimi]

This restaurant-style egg and avocado sandwich has layers of Swiss cheese, fried egg, Cheddar cheese, and avocado between toasted bread. Delicious!

[sumimimimi]

This Upside Down Ham Loaf makes great use of leftover Holiday Ham! It's a delicious blend of ham, brown sugar, and pineapple, with a gooey layer of melted Swiss cheese in the middle…yum! Every bite is a delight!

[sumimimimi]

Ricciarelli are traditional Sienese almond macaroons made with egg whites and almonds and dusted with powdered sugar.

[sumimimimi]

These pineapple meatballs will be a hit with your family when simmered in a sweet and sour sauce and served over rice.

[sumimimimi]

A quick and delicious tomato soup recipe that is perfect for cozy evenings or a comforting meal.

Ingredients: 1 can 28 ounces crushed tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 2 cups vegetable broth. 1/2 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until softened, about 5 minutes. Stir in crushed tomatoes, vegetable broth, dried basil, salt, and pepper. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Stir in heavy cream and let the soup simmer for an additional 5 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of cream and fresh basil leaves, if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Allyson Menzies

[sumimimimi]

Nick Stellino's take on the classic scalloped potatoes, featuring layers of thinly sliced potatoes, onions, and creamy cheddar cheese sauce, baked to perfection.

Ingredients: 6 medium potatoes, thinly sliced. 1 onion, thinly sliced. 2 cups grated cheddar cheese. 2 cups heavy cream. 4 tablespoons butter. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon nutmeg.

Instructions: Preheat oven to 375F 190C. Grease a baking dish with butter. Layer half of the sliced potatoes and onions in the baking dish. Sprinkle half of the grated cheese over the potatoes and onions. Repeat with the remaining potatoes, onions, and cheese. In a saucepan, heat the heavy cream, butter, salt, pepper, and nutmeg until the butter is melted and the mixture is warm. Pour the cream mixture evenly over the potatoes and cheese in the baking dish. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.

Prep Time: 20 minutes

Cook Time: 65 minutes

Gutai Art Association

[sumimimimi]

Indulge in the bold and spicy flavors of Cajun cuisine with this quick and delicious Cajun Shrimp and Sausage Stir-Fry. Succulent shrimp, smoky Andouille sausage, and vibrant vegetables come together in a sizzling medley that's perfect for a flavorful weeknight dinner.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/2 lb Andouille sausage, sliced. 1 bell pepper, thinly sliced. 1 red onion, thinly sliced. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 2 tablespoons Cajun seasoning. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper adjust to taste. Salt and black pepper to taste. 3 tablespoons olive oil. Fresh parsley, chopped for garnish. Cooked rice or quinoa for serving.

Instructions: In a bowl, combine the shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Toss to coat the shrimp evenly. Set aside. In a large skillet or wok, heat olive oil over medium-high heat. Add sliced Andouille sausage and cook until browned. Remove the sausage from the skillet and set aside. In the same skillet, add bell pepper, red onion, and minced garlic. Stir-fry until the vegetables are tender-crisp. Add the seasoned shrimp to the skillet and cook until they turn pink and opaque. Return the cooked sausage to the skillet and add halved cherry tomatoes. Stir to combine. Season the stir-fry with salt and black pepper to taste. Adjust Cajun seasoning or cayenne pepper if desired. Continue to stir-fry for an additional 2-3 minutes until everything is heated through. Serve the Cajun Shrimp and Sausage Stir-Fry over cooked rice or quinoa. Garnish with chopped fresh parsley before serving. Enjoy the bold and spicy flavors of this Cajun-inspired stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Dental 3d

[sumimimimi]

Savor the rich, creamy texture of this Paleo-friendly, dairy-free pumpkin ice cream. Made with healthy ingredients, it's a delightful treat for any time of year, but especially in the fall.

Ingredients: 2 cups canned coconut milk. 1 cup pumpkin puree. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. Pinch of salt.

Instructions: Blend all ingredients together in a blender until smooth. Pour the mixture into an ice cream maker and process as directed by the manufacturer. After churning, pour the ice cream into a container and freeze until solid, about 4 hours. Present and savor!

Prep Time: 10 minutes

Cook Time: 20 minutes

Forest Soft Serve

[sumimimimi]

This Keto Cauliflower Fried Rice is a low-carb version of regular fried rice. It's full of flavor and good for you, so the whole family can enjoy it for dinner. It's easy to make and great for when you want takeout but don't want to break your diet.

Ingredients: 1 medium cauliflower, grated. 2 tablespoons olive oil. 2 eggs, beaten. 1/2 cup diced bell peppers. 1/2 cup diced carrots. 1/2 cup diced onions. 2 cloves garlic, minced. 2 tablespoons soy sauce or tamari. 1 teaspoon sesame oil. Salt and pepper to taste. Green onions for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the carrots, onions, and bell peppers and cook them until they get soft. Cut up some garlic and add it. Cook for one more minute. Move the vegetables to one side of the pan and pour the beaten eggs onto the side that doesn't have any vegetables. After cooking the eggs all the way through, mix them with the vegetables. Add the sesame oil, soy sauce, and grated cauliflower and mix them in. Stir every now and then for 5 to 7 minutes. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

sekinan archaeology

[sumimimimi]

This creamy cauliflower soup is a comforting and nourishing dish perfect for chilly days. The cauliflower lends a velvety texture while coconut milk adds richness and depth of flavor. It's vegan, gluten-free, and packed with nutrients.

Ingredients: 1 medium cauliflower, chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until cauliflower is tender. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Forest Soft Serve

[sumimimimi]

The whole wheat, sweet blueberries, and smooth white chocolate in these scones make them a real treat. Great as a treat for breakfast or a snack in the afternoon!

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup all-purpose flour. 1/3 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup fresh blueberries. 1/2 cup white chocolate chips. 1 cup buttermilk. 1 tsp vanilla extract.

Instructions: Warm your oven up to 400F 200C and put parchment paper on a baking sheet. Put the sugar, baking powder, baking soda, salt, and both types of flour in a large bowl. Mix the cold butter cubes into the dry ingredients. You can use your fingers or a pastry cutter to cut the butter into the flour mixture until it looks like big crumbs. The fresh blueberries and white chocolate chips should be added slowly. Add the buttermilk and vanilla extract to a different bowl and mix them together using a whisk. Mix the dry ingredients with the buttermilk mixture, then stir them together just until they are mixed. Do not mix too much. Put some flour on a surface and roll out the dough into a circle that is about an inch thick. Cut the dough into 8 equal wedges with a sharp knife. When you're ready to bake, put the scones on the baking sheet, leaving some space between them. After the oven is hot, bake the scones for 15 to 18 minutes, or until they are golden brown and fully cooked. Take them out of the oven and set them on a wire rack to cool. Enjoy your Whole Wheat Blueberry White Chocolate Scones!

Prep Time: 15 minutes

Cook Time: 15 minutes

Studi Sitchiniani

[sumimimimi]

Pizzelle are traditional Italian cookies with a delicate texture and lovely patterns. This recipe yields light and crispy cookies with hints of vanilla and anise flavor, which are ideal for any occasion.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsalted butter, melted and cooled. 3 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon anise extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a large bowl. First, beat the eggs in a different bowl. Then, add the melted butter, vanilla extract, and anise extract and mix them in. Mix the dry ingredients with the wet ingredients little by little until a smooth batter forms. Follow the directions that came with your pizzelle maker to heat it up. Put about a tablespoon of batter on each side of the hot pizzelle maker that has a pattern. Put the lid back on and cook for 30 to 45 seconds, or until the cookies are just beginning to turn golden. Take the pizzelle cookies out of the oven carefully and set them on a wire rack to cool. Do this again and again with the rest of the batter until it's all gone. If you want, you can sprinkle powdered sugar on top of the pizzelle cookies after they have cooled. Keep the cookies fresh and crisp by putting them in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 30 minutes

Bushel of Bees

[sumimimimi]

This copycat recipe of Cracker Barrel's Hashbrown Casserole is a creamy and cheesy delight, perfect for breakfast or brunch gatherings.

Ingredients: 2 cups frozen shredded hash browns. 1 can 10.5 oz condensed cream of chicken soup. 1 cup sour cream. 1/2 cup grated cheddar cheese. 1/4 cup melted butter. 1/4 cup chopped onion. 1/4 teaspoon black pepper. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together all ingredients until well combined. Spread the mixture evenly into a greased 9x13 inch baking dish. Bake for 45 minutes, or until golden brown and bubbly. Let it cool for a few minutes before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 45 minutes

Mostly Abstract

[sumimimimi]

This is something I made with my Mom growing up. Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pita bread. Strained yogurt may be found at Greek groceries and specialty shops, or use the method listed in the steps. Adjust the amount of garlic to taste. Opa!

[sumimimimi]

Flourless Orange and Almond Cakelets are a delicious gluten-free treat with a citrusy flavor burst. They are moist and tender, made with almond flour and fresh oranges, and are ideal for a tea-time treat or a light dessert.

Ingredients: 2 oranges. 3 cups almond flour. 1 cup granulated sugar. 4 large eggs. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Powdered sugar for dusting.

Instructions: Clean the oranges well and put them in a pot. Put water on top and boil it. Turn down the heat and let them cook slowly for an hour, or until the oranges are very soft. Take them out of the water and let them cool. Set the oven to 350F 175C and heat it up. Grease and flour the molds for the cakelets. Once the oranges are cool, cut them into quarters and take out the seeds. Then, put the quarters in a food processor. Blend or process until the mixture is smooth. Put the almond flour, sugar, baking powder, and salt in a large bowl and mix them together. In a separate bowl, mix the eggs, vanilla extract, and orange puree. Make sure to mix the batter well until it is smooth. Fill each cakelet mold about three quarters of the way to the top with batter. After the oven is hot, bake the cakelets for 25 to 30 minutes, or until they are set and a toothpick stuck in the middle comes out clean. Take the cakelets out of the oven and let them cool for 10 minutes in the molds. Carefully take the cakelets out of the molds and set them on a wire rack to cool all the way down. After the cakelets have cooled, sprinkle them with powdered sugar and serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

Nikander100