Basilisk Art

[basiliskart]

Shakshuka is a tasty dish from the Middle East and North Africa. It is made with poached eggs in a tomato and pepper sauce. You can eat it for breakfast, brunch, or even dinner. The spices work together to give it a great flavor kick.

Ingredients: 2 tbsp olive oil. 1 onion, finely chopped. 1 red bell pepper, diced. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 4-6 large eggs. Fresh parsley, chopped for garnish.

Instructions: Over medium heat, warm up the olive oil in a big skillet that can go in the oven. Cut up the red bell pepper and onion. For about 5 minutes, cook them until they get soft. Add the minced garlic and stir it in. Cook for one more minute, until the garlic smells good. Ground cumin, paprika, cayenne pepper, salt, and pepper should be added. After you stir the sauce well, let it cook for 10 to 15 minutes until it gets thicker. With a spoon, make little holes in the sauce. Carefully crack the eggs into the holes. The eggs should cook in the tomato sauce for 5 to 7 minutes with the lid on the pan. The egg whites should be set but the yolks should still be runny. Add chopped fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Falcotrail

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Killer seasoning blend that will leave your taste buds begging for more.

Our Most Favorite Taco Seasoning

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Enjoy the high-class pairing of soft filet mignon with a smooth red wine sauce made with Far Niente Cabernet Sauvignon. This recipe takes the traditional steak dinner to a whole new level, making it a classy meal that's great for special occasions or cozy home dinners with your sweetheart.

Ingredients: 2 filet mignon steaks 6-8 oz each. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 sprigs fresh rosemary. 4 tablespoons unsalted butter. 1 cup Far Niente Cabernet Sauvignon. 1 cup beef broth. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1 tablespoon fresh parsley, chopped for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. On both sides, sprinkle the filet mignon steaks with a lot of salt and pepper. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the steaks until they are nicely browned. To the pan, add butter, rosemary, and minced garlic. For about one minute, baste the steaks with the butter and spices. Place the skillet in an oven that has already been heated and roast the steaks for 5 to 7 minutes, or until they are medium-rare or done the way you like them. Take the skillet out of the oven and put the steaks on a plate. Put some foil over them and let them rest while you make the sauce. Set the pan back on the stove over medium heat. To deglaze the pan, add Far Niente Cabernet Sauvignon, beef broth, balsamic vinegar, and Dijon mustard. Scrape the bottom to get rid of any browned bits. Simmer the sauce, stirring every now and then, for about 5 to 7 minutes, or until it's cut in half. Take the sauce off the heat and melt 2 tablespoons of butter into it. Then, whisk it in until it is smooth and shiny. Slice the filet mignon steaks and serve them with the red wine sauce on the side. Add chopped parsley as a garnish. To go with it, a glass of Far Niente Cabernet Sauvignon will bring out the richness of the food.

Prep Time: 15 minutes

Cook Time: 20 minutes

Racquel The Writer

[basiliskart]

Delicious pretzel-wrapped hot dogs paired with a creamy cheese sauce for a satisfying snack or meal.

Ingredients: 8 hot dogs. 8 slices of cheese cheddar or American. 1 can 11 oz refrigerated soft breadsticks. 1/4 cup baking soda. 2 cups water. 1 egg, beaten. 1 tablespoon coarse salt. 1/2 cup milk. 2 cups shredded cheddar cheese. 2 tablespoons all-purpose flour. 1 tablespoon butter. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 375F 190C. Roll out each breadstick and wrap around a hot dog. Place on a baking sheet. In a small saucepan, bring 2 cups of water and baking soda to a boil. Remove from heat. Brush each wrapped hot dog with beaten egg and sprinkle with coarse salt. Carefully dip each hot dog into the hot baking soda water for 30 seconds. Remove and return to baking sheet. Bake in preheated oven for 12-15 minutes or until golden brown. While the pretzel dogs are baking, prepare the cheese sauce. In a saucepan, melt butter over medium heat. Whisk in flour until smooth and bubbly. Gradually whisk in milk until smooth and thickened. Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Serve pretzel dogs hot with warm cheese sauce for dipping.

Prep Time: 20 minutes

Cook Time: 15 minutes

Folclore Y Patrimonio Cultural De Canarias

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Indulge in the ultimate chocolate cupcake experience with these moist and decadent treats. They are perfect for satisfying your chocolate cravings and are sure to be a hit at any celebration.

Ingredients: 1 and 3/4 cups all-purpose flour. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons baking soda. 1 teaspoon salt. 2 eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons pure vanilla extract. 1 cup boiling water. 1/2 cup semi-sweet chocolate chips optional, for extra richness. 1/2 cup unsalted butter for frosting. 1 cup unsweetened cocoa powder for frosting. 3 cups powdered sugar for frosting. 1/3 cup whole milk for frosting. 1 teaspoon pure vanilla extract for frosting.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Add the cocoa powder, baking powder, baking soda, and salt to a large bowl. Use a sieve to mix the ingredients together. Mix the dry ingredients together with the eggs, buttermilk, oil, and vanilla extract until the batter is smooth. The boiling water should be stirred into the batter until it is well mixed. It's okay that the batter isn't very thick. You can add semisweet chocolate chips to make it even richer if you want to. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. To make the frosting, melt the butter in a saucepan over low heat without adding salt. Add the cocoa powder and stir until smooth. Take the pan off the heat. Sift the powdered sugar through a different bowl to get rid of any lumps. Mix the melted chocolate with the powdered sugar. Then, add the milk and vanilla extract. Mix the frosting until it's smooth and creamy. Cover the cupcakes with the chocolate frosting once they are completely cool. Add sprinkles, chocolate shavings, or any other toppings you like to the cupcakes to make them look nice. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

Liesjequilt

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Discover Italy's best gelato with this comprehensive guide.

Italy Travel Guide to Gelato for Dessert Lovers

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Enjoy this rich and creamy purple sweet potato ice cream that you can make with just three easy ingredients. This tasty vegan treat is perfect for when you're craving something sweet.

Ingredients: 3 large purple sweet potatoes, boiled and mashed. 1 can 14 oz full-fat coconut milk. 1/4 cup maple syrup or agave nectar.

Instructions: Peel, chop, and boil the purple sweet potatoes until soft. Drain and mash them thoroughly. In a blender, combine the mashed sweet potatoes, coconut milk, and maple syrup/agave nectar. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve scoops of purple sweet potato ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 240 minutes

Sweet Home Delights

[basiliskart]

Indulge in the deliciousness of this homemade Cookies & Cream Ice Cream Cake, featuring layers of creamy vanilla ice cream, crushed Oreo cookies, chocolate fudge sauce, and whipped cream, all in a buttery Oreo cookie crust.

Ingredients: 1 1/2 cups crushed Oreo cookies. 1/4 cup melted butter. 1 quart vanilla ice cream. 1 cup crushed Oreo cookies. 1/2 cup chocolate fudge sauce. 1/2 cup whipped cream. 1/4 cup mini chocolate chips.

Instructions: Crushed Oreo cookies and melted butter should be mixed together in a bowl. To make the crust, press the mixture into the bottom of a springform pan. Put vanilla ice cream on top of the crust in a thin layer. On top of the ice cream, sprinkle crushed Oreo cookies. Put chocolate fudge sauce on top of the cookies that have been crushed. Put whipped cream on top and chocolate chips on top of that. Put the cake in the freezer for at least four hours, or until it's solid. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

Flame Cooking

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This beef curry in the slow cooker is a warm and tasty meal that is great for a cozy dinner. A fragrant mix of curry spices, coconut milk, and beef broth cooks tender beef stew meat, making a rich and hearty curry. Anyone can make this for dinner any night of the week because the slow cooker does all the work.

Ingredients: 2 lbs beef stew meat, cubed. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1 cup beef broth. 2 tablespoons curry powder. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 1 teaspoon turmeric. 1 teaspoon ginger, grated. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons tomato paste. 2 potatoes, peeled and diced. 1 cup frozen peas. 2 tablespoons chopped fresh cilantro optional.

Instructions: In a slow cooker, combine beef, onion, garlic, coconut milk, beef broth, curry powder, cumin, coriander, turmeric, ginger, salt, pepper, and tomato paste. Stir well to combine. Cover and cook on low for 7-8 hours or high for 3-4 hours, until beef is tender. About 30 minutes before serving, stir in diced potatoes and frozen peas. Cover and continue cooking until potatoes are tender. Serve hot, garnished with chopped cilantro if desired. Enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Foodie Finds Daily

[basiliskart]

Rich and creamy goodness of this Vegan Shake with Caramelized Banana & Rum. A tantalizing treat for your taste buds.

Vegan Caramelized Banana and Rum Shake

[basiliskart]

This slow cooker clam chowder is tasty and easy to make. It's great for a cozy weeknight dinner. It is creamy, hearty, and tastes like the sea.

Ingredients: 2 cans 10 oz each minced clams, undrained. 3 cups potatoes, peeled and diced. 1 cup onions, finely chopped. 1 cup celery, chopped. 2 cups frozen corn kernels. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 2 cups half-and-half. 1/4 cup all-purpose flour. 4 tablespoons unsalted butter. Salt to taste.

Instructions: Put potatoes, onions, celery, corn, garlic, chicken broth, thyme, parsley, black pepper, and paprika in a slow cooker. Add the minced clams and their juice. It should be on low for 6 to 8 hours, or until the potatoes are soft. Melt the butter in a saucepan over medium heat about 30 minutes before you serve. To make a roux, stir in the flour and cook for two to three minutes. Slowly whisk in the half-and-half until the mixture is smooth and thick. Put this in the slow cooker and stir it around a lot. Put the lid back on and cook for another 30 minutes, or until the chowder is hot all the way through and has thickened. Add salt to taste, and serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

juliette léveillé

[basiliskart]

Balance of sweet and salty with this Maple Popcorn with Ice Cream recipe. A treat sure to satisfy any craving.

Maple Popcorn with Ice Cream Recipe

[basiliskart]

Indulge your loved ones with these decadent caramel crepes, perfect for celebrations or weekend treats.

Crepes with Caramel and Icing Recipe

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Treat yourself to the perfect blend of chocolate and coffee with these indulgent shortbread cookies.

Chocolate Chip Coffee Shortbread Cookies

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These waffles are ideal for a luxurious breakfast or brunch. Fresh strawberries, rich chocolate syrup, and juicy figs are simply irresistible together.

Instructions: Preheat the waffle maker. Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl. Mix the milk, egg, and melted butter into the dry ingredients until just combined. Pour the batter onto the hot waffle iron and cook as directed by the manufacturer. Serve the waffles with fresh strawberries, chocolate syrup, and sliced figs on top.

Waffles with Strawberries, Chocolate Syrup and Figs

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This grilled Margherita pizza is a delicious twist on the classic Italian favorite. The Monolith Keramik Grill adds a smoky flavor to the pizza, making it even more irresistible.

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. Fresh basil leaves. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your Monolith Keramik Grill to high heat around 600F or 315C. Roll out the pizza dough into your desired shape and thickness on a floured surface. Brush one side of the dough with olive oil and place it on the grill grates, oiled side down. Grill the dough for 2-3 minutes or until it has grill marks and is slightly crispy. Remove the dough from the grill and flip it over, so the grilled side is facing up. Spread the tomato sauce evenly over the grilled side of the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese over the sauce. Place the pizza back on the grill and cover with the lid. Grill for another 5-7 minutes or until the cheese is melted, and the crust is golden brown. Remove the pizza from the grill and let it cool slightly. Top the grilled pizza with fresh basil leaves, a drizzle of olive oil, salt, and pepper to taste. Slice and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Epicurean Bakes

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The flavors of savoury deli cuts, creamy Brie cheese, and crunchy roasted almonds are combined with the delicious taste of Asiago ciabatta bread in this platter. It's ideal for entertaining guests or serving as a light meal.

Instructions: Preheat the oven to 350 degrees Fahrenheit 180 degrees Celsius. Spread the almonds on a baking sheet in a single layer and roast for 10-15 minutes, stirring occasionally, until fragrant and lightly browned. Arrange the ciabatta bread slices on a serving platter in 1/2-inch thick slices. Arrange the deli cuts and Brie cheese on the platter around the ciabatta slices. Remove the roasted almonds from the oven and set aside for a few minutes to cool. Sprinkle the ciabatta slices with the roasted almonds. Serve and have fun.

Roasted Almonds with Asiago Ciabatta, Deli Cuts and Brie Cheese Platter