venomous-sausage

[venomous-sausage]

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

[venomous-sausage]

In this simple soup recipe that will keep you warm on even the coldest day, ginger, cumin, and turmeric are simmered with coconut milk, black beans, and tomatoes.

[venomous-sausage]

I came up with this recipe after failing to find a recipe for chocolate sour cream pound cake. I combined three cake recipes and incorporated some advice from my brother-in-law. This cake is so good that it won't last that long, but it will stay moist for a week!

[venomous-sausage]

This festive cake is filled with eggnog-flavored pudding and topped with sweet rum-flavored whipped cream. Light and rich at the same time, this cake is a real crowd-pleaser.

[venomous-sausage]

Chocolate beer cupcakes with Irish whiskey-flavored chocolate cream filling and a delectable Irish cream frosting — perfect for a St. Patrick's Day party!

[venomous-sausage]

This recipe quickly makes a thick pudding-like chocolate frosting that goes great on whatever cake you like.

[venomous-sausage]

A healthy and refreshing vegan salad with quinoa, blueberries, strawberries, and watermelon mixed together in a sour lemon maple dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup blueberries. 1 cup strawberries, sliced. 2 cups watermelon, cubed. 1/4 cup fresh mint leaves, chopped. 1/4 cup lemon juice. 2 tablespoons maple syrup. 1 tablespoon olive oil. Salt, to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a large bowl, mix together cooked quinoa, blueberries, strawberries, watermelon, and chopped mint leaves. In a small bowl, whisk together lemon juice, maple syrup, olive oil, and a pinch of salt. Pour the dressing over the quinoa and fruit mixture. Toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional mint leaves, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Crossover Radio

[venomous-sausage]

Enjoy the rich tastes of coffee and vanilla with a touch of sweetness from Medjool dates. You can enjoy this tasty treat at any time of the day since it doesn't contain any dairy.

Ingredients: 4 Medjool dates, pitted and chopped. 1 cup brewed coffee, chilled. 1 cup unsweetened almond milk. 1 frozen banana. 1 teaspoon pure vanilla extract. 1/2 teaspoon ground cinnamon. 1 cup ice cubes. Optional sweetener e.g., maple syrup to taste.

Instructions: Make a cup of coffee, let it cool to room temperature, and then put it in the fridge until it's cold. Chopped Medjool dates, cold coffee, almond milk, a frozen banana, vanilla extract, ground cinnamon, and ice cubes should all be put into a blender. Mix it on high speed until it's smooth and creamy. If you'd like, you can add a sweetener to the smoothie and blend it again for a few seconds to mix it all together. Put the smoothie in a glass and serve right away. Medjool Date and Vanilla Bean Caf au Lait Smoothie is a dairy-free treat that you can enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Tell Tale Chapbooks

[venomous-sausage]

Rich and flavorful, this Thai Massaman Curry with tofu combines creamy coconut milk with fragrant spices and filling veggies. It will definitely satisfy your craving for Thai food and is ideal for a romantic dinner.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons vegetable oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 3 tablespoons Massaman curry paste. 1 can 14 ounces coconut milk. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 cinnamon stick. 2 bay leaves. 1 large potato, peeled and diced. 1 carrot, peeled and sliced. 1/2 cup roasted peanuts. Salt, to taste. Fresh cilantro, for garnish.

Instructions: In a large skillet, heat the vegetable oil over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove tofu from skillet and set aside. In the same skillet, add the onion, garlic, and ginger. Cook until softened, about 5 minutes. Stir in the Massaman curry paste and cook for another minute. Pour in the coconut milk and vegetable broth. Add the soy sauce, brown sugar, cinnamon stick, and bay leaves. Stir to combine. Add the diced potato and carrot to the skillet. Bring the mixture to a simmer and cook until the vegetables are tender, about 15 minutes. Return the tofu to the skillet and add the roasted peanuts. Stir gently to combine and cook for another 5 minutes. Season with salt to taste. Serve the Massaman curry over rice, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Rc Tank Electronics

[venomous-sausage]

Delicious and easy-to-make cake pops that are perfect for parties or a sweet treat.

Ingredients: 1 box cake mix. 1 cup frosting. 1 package candy melts. Cake pop sticks. Sprinkles optional.

Instructions: Bake the cake according to the package instructions. Allow the cake to cool completely. Crumble the cooled cake into fine crumbs in a large bowl. Add frosting to the crumbled cake and mix until well combined. Roll the mixture into small cake balls and place on a lined tray. Insert a cake pop stick into each cake ball. Melt the candy melts according to package instructions. Dip each cake pop into the melted candy coating, ensuring it's fully coated. Decorate with sprinkles if desired. Allow the cake pops to set by placing them upright in a styrofoam block or on a tray. Once set, they are ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 20 minutes

1st Class Wellness

[venomous-sausage]

A delicious vegan twist on the classic grilled cheese sandwich, featuring tangy marinated artichoke hearts and sweet sun-dried tomatoes.

Ingredients: 8 slices of vegan bread. 1/2 cup of vegan butter, softened. 1 cup of vegan mozzarella cheese, shredded. 1/2 cup of marinated artichoke hearts, drained and chopped. 1/4 cup of sun-dried tomatoes, chopped. 2 tablespoons of nutritional yeast. 1 teaspoon of garlic powder. Salt and pepper to taste.

Instructions: You can use vegan butter to cover one side of each slice of bread. Put the chopped artichoke hearts, sun-dried tomatoes, nutritional yeast, garlic powder, salt, and pepper in a small bowl. Mix the ingredients together. Spread the cheese mixture out evenly on the side of the bread that hasn't been buttered for each of the four slices. Place the rest of the bread slices on top, buttered side out. On medium heat, warm up a big pan. To make the sandwiches golden brown, put them in the pan and cook for three to four minutes on each side. Take it out of the pan and let it cool down a bit before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Denmark Gymnastics

[venomous-sausage]

This smoothie is a great way to enjoy the perfect mix of ripe mango and green tea. It's simple to make and even simpler to enjoy this tasty and healthy treat.

Ingredients: 1 cup ripe mango chunks. 1/2 cup brewed green tea, cooled. 1/2 cup Greek yogurt. 1/2 banana. 1 tablespoon honey adjust to taste. 1/2 cup ice cubes. Fresh mint leaves for garnish.

Instructions: Brew a cup of green tea and let it cool to room temperature. In a blender, combine the ripe mango chunks, cooled green tea, Greek yogurt, banana, and honey. Add the ice cubes to the blender to make the smoothie cold and refreshing. Blend until smooth and creamy, adjusting sweetness with more honey if needed. Pour the smoothie into glasses and garnish with fresh mint leaves. Serve immediately and enjoy your Mango Green Tea Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

ESOL

[venomous-sausage]

This dairy-free, gluten-free Hollandaise sauce is perfect for those following a Paleo diet. It's rich, creamy, and full of flavor, making it a delicious topping for vegetables, eggs, or grilled meats.

Ingredients: 3 egg yolks. 1 tablespoon lemon juice. 1/2 cup melted coconut oil. Pinch of salt. Pinch of cayenne pepper.

Instructions: In a blender, combine the egg yolks and lemon juice. Blend until smooth. With the blender running, slowly pour in the melted coconut oil until the mixture thickens. Season with a pinch of salt and cayenne pepper, to taste. Blend for a few more seconds to combine thoroughly. Serve immediately over your favorite Paleo dishes.

Prep Time: 5 minutes

Cook Time: 5 minutes

red white and blue rabbitry

[venomous-sausage]

There are layers of buttery oat crust in these Triple Berry Pie Bars, and inside are raspberries, blueberries, and strawberries. Whether you're having a party or just want a snack, these are the perfect sweet treat for any event.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup old-fashioned oats. 1/2 cup raspberry jam. 1/2 cup blueberry jam. 1/2 cup strawberry jam.

Instructions: Warm the oven up to 175F 350C. Put the oats, melted butter, sugar, salt, and flour in a bowl. Mix until it falls apart. Spread about two-thirds of the mix into the bottom of an 8x8-inch baking dish that has been greased. Spread raspberry jam all over the crust in a thin layer. On top of the raspberry layer, spread blueberry jam out evenly. Cover the blueberry layer with strawberry jam. Spread the rest of the oat mixture out evenly on top of the jams. It should be baked for 25 to 30 minutes, or until the top is golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Basalt Choir

[venomous-sausage]

Tender slow-cooked beef, savory onions, and melted provolone cheese make these French dip sandwiches a hearty and satisfying meal. Perfect for a comforting dinner or a crowd-pleasing lunch.

Ingredients: 3 lbs beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 6 French rolls. 12 slices provolone cheese.

Instructions: Put the beef chuck roast in the crock pot. On top of the roast, put sliced onion and minced garlic. Soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper should all be mixed together in a bowl. Put it on top of the roast and onions. Put the lid on and cook on low for 8 hours, or until the beef is soft and shreds easily. Take the beef out of the slow cooker and use two forks to shred it. Put away. Take the cooking liquid out of the slow cooker and set it aside to use as a dip. Set the oven to broil. Put the French rolls on a baking sheet and cut them in half. Shred beef and provolone cheese together on one half of each roll. For two to three minutes, or until the cheese melts and bubbles, broil the dish in the oven. Serve the sandwiches with the cooking liquid that you saved to dip them in.

Prep Time: 15 minutes

Cook Time: 480 minutes

Gilded Age Massage

[venomous-sausage]

Candies with chocolate-covered coconut and walnuts.

[venomous-sausage]

Indulge in the rich flavors of this gourmet burger featuring BUBBA Burger patties topped with a luscious combination of caramelized onions, crispy bacon bits, and creamy blue cheese. The special sauce adds a delightful kick, making this burger a true sensation for your taste buds.

Ingredients: 4 BUBBA Burger patties. 4 hamburger buns. 1 cup blue cheese crumbles. 1 cup cooked bacon bits. 1 cup caramelized onions. 1/4 cup mayonnaise. 1/4 cup ketchup. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon Worcestershire sauce. Lettuce and tomato slices for garnish.

Instructions: Preheat your grill to medium-high heat. Brush the BUBBA Burger patties with olive oil and season them with salt, pepper, garlic powder, and onion powder. Place the patties on the grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. While the patties are cooking, mix the mayonnaise and ketchup together to create a special sauce for your burgers. Once the burgers are almost done, top each patty with blue cheese crumbles and let them melt slightly. Toast the hamburger buns on the grill for a minute or two until they are lightly browned. To assemble the burgers, spread the special sauce on the bottom half of each bun. Place a BUBBA Burger patty on top of the sauce. Add a generous spoonful of caramelized onions and bacon bits on top of the patty. Top with lettuce and tomato slices, if desired. Finally, place the top half of the bun on the burger to complete it. Serve your Onion Bacon Jam Burger With Blue Cheese with your favorite side dishes and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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