terabots

[terabots]

For a great breakfast or brunch, try these crispy waffles. You can satisfy your pancake cravings in a fun way with these!

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Follow the directions that came with your waffle iron to get it hot. Whisk the flour, sugar, baking powder, and salt together in a bowl. Put the eggs in a different bowl and beat them. Then add the milk, oil, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Cooking spray or oil that doesn't stick should be used to lightly grease the waffle iron. Put on the waffle iron enough batter to cover the waffle grid. How much you need will depend on how big your waffle iron is. Follow the directions on the waffle iron's box to cook the waffles until they are golden brown and crisp. With care, take the waffles out of the iron and serve them right away with your favorite toppings, like whipped cream, syrup, or fresh fruit.

Tania Kline

[terabots]

Saddle up for a flavorful adventure with this Cowboy Skillet Hash! Packed with ground pork, black beans, colorful bell peppers, and topped with eggs, it's a satisfying one-skillet dinner that captures the essence of the wild west. Garnish with cilantro for a finishing touch!

Ingredients: 1 lb ground pork. 1 onion, diced. 2 bell peppers, diced assorted colors. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 14 oz diced tomatoes, undrained. 2 cups frozen corn. 1 tsp chili powder. 1 tsp cumin. Salt and pepper to taste. 4 large eggs. Fresh cilantro for garnish. Shredded cheddar cheese optional.

Instructions: In a large skillet, brown ground pork over medium heat until cooked through. Add diced onion, bell peppers, and minced garlic. Cook until vegetables are softened. Stir in black beans, diced tomatoes, frozen corn, chili powder, cumin, salt, and pepper. Mix well. Make four wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are cooked to your liking. Garnish with fresh cilantro and, if desired, shredded cheddar cheese. Serve this hearty Cowboy Skillet Hash as a delicious one-skillet dinner!

Zara

[terabots]

These smoky sweet potato burgers are a great vegetarian option that are full of great flavors. The roasted garlic cream makes the dish rich and creamy, and the avocado makes it fresh and creamy at the same time. Every bite has the right amount of different tastes and textures.

Ingredients: 2 medium sweet potatoes, peeled and grated. 1 cup black beans, cooked and drained. 1/2 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 tsp smoked paprika. 1/2 tsp cumin. Salt and pepper to taste. 1/2 cup plain Greek yogurt. 1 head of garlic. 1 avocado, sliced. 4 whole wheat burger buns. Lettuce and tomato for garnish. Olive oil for roasting garlic.

Instructions: Preheat your oven to 400F 200C. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap it in foil, and roast for about 30 minutes or until the cloves are soft and golden. While the garlic is roasting, combine the grated sweet potatoes, black beans, breadcrumbs, red onion, cilantro, smoked paprika, cumin, salt, and pepper in a large mixing bowl. Once the garlic is done roasting, let it cool slightly, then squeeze out the roasted garlic cloves and mash them into a paste. Mix the roasted garlic paste into the Greek yogurt to create the roasted garlic cream. Shape the sweet potato mixture into 4 burger patties and place them on a baking sheet lined with parchment paper. Bake the sweet potato patties in the preheated oven for about 25-30 minutes, flipping them halfway through, until they are golden and cooked through. Toast the whole wheat burger buns in the oven for a few minutes until they are lightly browned. To assemble the burgers, spread a generous amount of roasted garlic cream on the bottom half of each bun. Place a sweet potato patty on top, followed by sliced avocado, lettuce, and tomato slices. Top with the other half of the bun and serve your delicious Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado.

Paige

[terabots]

A delicious and nutritious vegan and gluten-free bread made with chickpea flour. This bread is packed with protein, fiber, and flavor, making it a perfect accompaniment to soups, salads, or enjoyed on its own as a snack.

Ingredients: 2 cups chickpea flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1 cup water. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 tablespoon nutritional yeast optional. 1 tablespoon chopped fresh herbs such as rosemary or thyme optional.

Instructions: Warm the oven up to 190C 375F. Mix chickpea flour, baking powder, salt, garlic powder, onion powder, and black pepper in a large bowl with a whisk. The dry ingredients should be mixed with water, olive oil, and apple cider vinegar. Mix everything together well. Add the nutritional yeast and fresh herbs, if you want to use them. Put the batter into a loaf pan that has been greased. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick stuck in the middle comes out clean. After 10 minutes of cooling in the pan, move the bread to a wire rack to finish cooling before cutting. Have fun!

Ellis M

[terabots]

This easy slow cooker chicken noodle soup is comforting, hearty, and perfect for any day of the week. Let the slow cooker do the work while you enjoy a delicious homemade soup with tender chicken, veggies, and noodles.

Ingredients: 1 lb boneless, skinless chicken breasts. 8 cups chicken broth. 4 carrots, sliced. 4 celery stalks, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon dried oregano. Salt and pepper to taste. 8 oz egg noodles.

Instructions: Put chicken breasts in the crock pot. Grass, celery, onion, garlic, thyme, parsley, oregano, salt, and pepper should all be added. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Take the chicken out of the slow cooker and use two forks to shred it. Put the chicken shreds back into the slow cooker. Put egg noodles in the slow cooker and cook on high for another 15 to 20 minutes, until the noodles are soft. Check the seasoning and make changes if needed. Enjoy while hot!

Naomi C

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This Blood Orange Salad with Feta and Pistachios is a delightful combination of sweet, tangy, and savory flavors. The vibrant colors and fresh ingredients make it a perfect choice for a light and refreshing meal or a side dish. The blood oranges add a burst of citrusy goodness, while the feta cheese and pistachios provide a creamy and crunchy contrast. The homemade balsamic vinaigrette ties everything together beautifully.

Ingredients: 4 blood oranges, peeled and sliced. 1/2 cup crumbled feta cheese. 1/4 cup shelled pistachios, toasted and chopped. 4 cups mixed salad greens. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper, to taste.

Instructions: Put the mixed salad greens in a large salad bowl. Put the blood orange slices on top of the greens. Cracked feta cheese and chopped toasted pistachios should be put on top of the oranges. Put the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk. Put the dressing on top of the salad. Toss the ingredients together gently to mix them. Serve right away and enjoy!

Elliott

[terabots]

For your Halloween party, these Spooky Chocolate Halloween Bites are a tasty and entertaining treat for the younger guests. They are simple to prepare and will give your dessert table a ghostly touch.

Ingredients: 1 cup of semi-sweet chocolate chips. 1/2 cup of white chocolate chips. 1/4 cup of orange candy melts. 1/4 cup of black candy melts. Assorted Halloween-themed sprinkles. Candy eyes. Wax paper or parchment paper.

Instructions: Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Drop spoonfuls of the melted chocolate onto wax paper to create small chocolate circles. While the chocolate is still wet, place candy eyes on top to create spooky eyes for your Halloween bites. Decorate the chocolate circles with Halloween-themed sprinkles of your choice to make them extra festive. In a separate microwave-safe bowl, melt the white chocolate chips and the orange candy melts using the same 30-second interval method until smooth. Use a fork or a spoon to drizzle the white and orange chocolate over the chocolate circles to create a spiderweb-like pattern. Melt the black candy melts in a microwave-safe bowl and use a piping bag or a plastic sandwich bag with a small corner cut off to pipe spider legs onto the chocolate circles. Allow the chocolate bites to cool and harden completely before serving. You can speed up the process by placing them in the refrigerator for about 15 minutes. Once the chocolate is set, carefully peel the chocolate bites off the wax paper and arrange them on a serving platter. Your Spooky Chocolate Halloween Bites are ready to delight your little ghouls and goblins!

Leo

[terabots]

Rice is used to make a gluten-free pizza crust that you can top with your favorite foods. It's an interesting take on regular pizza!

Ingredients: 1 cup cooked rice. 1 egg. 1/4 cup grated Parmesan cheese. 1/4 cup mozzarella cheese. 1/2 tsp Italian seasoning. 1/4 tsp garlic powder. Salt and pepper to taste. Your favorite pizza toppings e.g., tomato sauce, cheese, vegetables, pepperoni.

Instructions: Preheat your oven to 425F 220C. In a mixing bowl, combine the cooked rice, egg, Parmesan cheese, mozzarella cheese, Italian seasoning, garlic powder, salt, and pepper. Line a pizza pan or baking sheet with parchment paper and lightly grease it with cooking spray. Spread the rice mixture onto the parchment paper, forming a thin and even crust. Bake in the preheated oven for 15-20 minutes or until the crust becomes golden brown and slightly crispy. Remove the crust from the oven and let it cool for a few minutes. Once cooled, add your favorite pizza toppings on top of the rice crust. Return the pizza to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly. Remove from the oven, slice, and serve your delicious Rice Pizza Crust.

Ava

[terabots]

A delightful and fresh salad combining the sweet and vibrant flavors of ripe persimmons with creamy mozzarella cheese, drizzled with a tangy balsamic dressing.

Ingredients: 2 ripe persimmons, thinly sliced. 8 oz fresh mozzarella cheese, torn into pieces. 1/4 cup fresh basil leaves, torn. 1/4 cup balsamic vinegar. 2 tbsp extra-virgin olive oil. 1 tbsp honey. Salt and black pepper, to taste.

Instructions: Put the sliced persimmons, torn mozzarella, and basil leaves in a large bowl. To make the dressing, put the olive oil, honey, salt, and black pepper in a separate small bowl and mix them together with a whisk. Pour the dressing over the salad and toss it gently to cover everything. The flavors will blend better if you let the salad sit for a while. The Persimmon and Mozzarella Salad is a nice side dish or appetizer that will cool you down. Have fun!

Tia Wheeler