Blog Do Porto

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This Garlic Butter Shrimp Pasta is an easy and tasty way to make dinner. Linguine pasta is tossed with shrimp cooked in a creamy garlic butter sauce. This makes a delicious meal that's ready in minutes.

Ingredients: 1 lb shrimp, peeled and deveined. 8 oz linguine pasta. 4 tbsp unsalted butter. 4 cloves garlic, minced. 1/4 cup chicken broth. 1/4 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Cook linguine according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Pour in chicken broth and heavy cream, stirring to combine. Simmer for 2-3 minutes until sauce thickens slightly. Add cooked linguine and Parmesan cheese to the skillet, tossing to coat evenly. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Sho Me Eve

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These vegan crab cream cheese wontons are a tasty take on a traditional appetizer. After being stuffed with a creamy mix of vegan cream cheese, vegan crab meat, and seasonings, they are fried until they are golden brown. It's great for parties or as a snack.

Ingredients: 1 package vegan cream cheese. 1 cup vegan crab meat such as hearts of palm or artichoke hearts. 2 green onions, finely chopped. 1 clove garlic, minced. 1 tsp soy sauce. 1/2 tsp sesame oil. 1/4 tsp ground ginger. 1/4 tsp salt. 1/8 tsp black pepper. 24 wonton wrappers. Vegetable oil for frying.

Instructions: In a mixing bowl, combine vegan cream cheese, vegan crab meat, green onions, garlic, soy sauce, sesame oil, ginger, salt, and pepper. Mix until well combined. Place a small spoonful of the cream cheese mixture in the center of each wonton wrapper. Moisten the edges of the wonton wrapper with water, then fold over to form a triangle. Press the edges to seal tightly. Heat vegetable oil in a deep skillet or pot over medium-high heat. Carefully add the wontons to the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove the wontons from the oil and drain on a paper towel-lined plate. Serve hot with your favorite dipping sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

The Culinary Depot

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These Chinese-style grilled ribs have just the right amount of sweet and sour flavors. The soy, honey, and aromatic spices in the marinade give the pork a rich flavor. The result is juicy, flavorful ribs that will be a hit at your barbecue. Ingredients: 2 lbs pork ribs. 1/2 cup soy sauce. 1/4 cup rice vinegar. 1/4 cup honey. 3 tbsp hoisin sauce. 2 tbsp tomato paste. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp Chinese five-spice powder. Salt and pepper to taste. Sesame seeds for garnish. Chopped green onions for garnish. Instructions: Combine soy sauce, rice vinegar, honey, hoisin sauce, tomato paste, garlic, ginger, Chinese five-spice powder, salt, and pepper in a bowl to make the marinade. Place the pork ribs in a large resealable plastic bag and pour in the marinade. Seal the bag and massage the marinade into the ribs. Marinate in the refrigerator for at least 4 hours or overnight. Preheat the grill to medium-high heat. Remove the ribs from the marinade and grill for 20-25 minutes, turning occasionally, until the ribs are cooked through and caramelized. Garnish the ribs with sesame seeds and chopped green onions before serving. Prep Time: 240 minutes Cook Time: 25 minutes

Marky Ryan

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This Keto Crock Pot Chicken Taco Chili is a delicious and easy-to-make meal perfect for busy weeknights. Packed with flavor from spices and vegetables, it's a hearty dish that will satisfy your cravings while keeping you on track with your keto diet.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 bell pepper, chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 can 10 oz diced tomatoes with green chilies. 1 can 8 oz tomato sauce. 1/4 cup chicken broth. 1 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. 1/2 tsp dried oregano. 1/2 tsp onion powder. 1/2 tsp garlic powder. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1/4 cup chopped fresh cilantro, for garnish optional. 1/4 cup shredded cheddar cheese, for garnish optional. 1/4 cup sour cream, for garnish optional.

Instructions: Place chicken breasts in the bottom of the crock pot. Add chopped bell pepper, onion, and minced garlic on top of the chicken. In a separate bowl, mix together diced tomatoes with green chilies, tomato sauce, chicken broth, chili powder, cumin, paprika, dried oregano, onion powder, garlic powder, cayenne pepper, salt, and pepper. Pour the tomato mixture over the chicken and vegetables in the crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Once cooked, shred the chicken using two forks. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and sour cream if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

JoesTV

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These Almond Joy cookies are a delightful combination of coconut, almonds, and chocolate, reminiscent of the classic candy bar. They're perfect for satisfying your sweet tooth!

Ingredients: 1 cup shredded coconut. 1/2 cup sliced almonds. 1/2 cup chocolate chips. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a bowl until it's light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking soda, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix them together until you get cookie dough. Shred the coconut, slice the almonds, and add the chocolate chips. Place rounded tablespoons of cookie dough about 2 inches apart on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with your homemade Almond Joy cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Arkadak Papers

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Enjoy this vegan dessert that tastes great with the rich flavors of chocolate and pumpkin spice. This delicious treat has layers of rich chocolate and creamy pumpkin, with cookies and nuts on top. It's perfect for any occasion.

Ingredients: 1 can 15 oz pumpkin puree. 1/2 cup coconut milk. 1/4 cup maple syrup. 2 tsp pumpkin pie spice. 1 tsp vanilla extract. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 1 cup crushed vegan chocolate cookies or graham crackers. 1/2 cup chopped vegan chocolate or chocolate chips. 1/4 cup chopped pecans or walnuts optional. Whipped coconut cream for topping optional.

Instructions: Put pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract in a bowl and mix them together. Mix it well until it's smooth. Split the mixture in half. Melt coconut oil and add cocoa powder to one part. Mix everything together well. Crush vegan chocolate cookies or graham crackers and add them on top of the chocolate pumpkin mixture in serving glasses or jars. Add more layers until the glasses are full, and finish with a layer of the chocolate pumpkin mix. On top of each glass, put some chopped vegan chocolate or chocolate chips and nuts. Put it in the fridge for at least two hours to set. You can add whipped coconut cream and a sprinkle of pumpkin pie spice on top before serving. Feel free to enjoy your Vegan Chocolate Pumpkin Spice Lush!

Prep Time: 15 minutes

Cook Time: 0 minutes

marian32

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A quick and easy recipe for making flavorful apple butter in a pressure cooker. Perfect for spreading on toast or as a versatile ingredient in various dishes.

Ingredients: 10 apples, peeled, cored, and sliced. 1 cup granulated sugar. 1 cup brown sugar. 1 tablespoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 tablespoon vanilla extract. 1/4 cup apple cider vinegar.

Instructions: Put the apple slices in the pressure cooker. Put brown sugar, cinnamon, nutmeg, cloves, and salt in a bowl and mix them together. Put this mix on top of the apples. Apple cider vinegar and vanilla extract should be added to the pressure cooker. Toss the apples so that the sugar and spice mix covers them all over. On high pressure for 10 minutes, close the lid and turn the pot on. After the food is done cooking, let the pressure drop naturally for 10 minutes and then do a quick release. Put the apple mixture in an immersion blender and blend it until it is smooth. Change the pressure cooker to saut mode and cook the apple butter without the lid on for about 10 to 15 minutes, stirring it often, until it thickens to the consistency you want. After the apple butter has cooled, put it in jars to keep it fresh. Put it in the fridge and use it as a topping for pancakes, toast, or other foods.

Prep Time: 15 minutes

Cook Time: 25 minutes

sukasukaiin

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For a warm and healthy start to the day, this vegan breakfast bowl has caramelized maple-vanilla pears and creamy pumpkin oatmeal.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 1/2 cup pumpkin puree. 2 tbsp maple syrup. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. Pinch of salt. 2 ripe pears, sliced. 1 tbsp coconut oil. 2 tbsp maple syrup. 1/2 tsp vanilla extract. 1/4 cup chopped pecans optional. 2 tbsp dried cranberries optional.

Instructions: Add the pumpkin puree, maple syrup, cinnamon, nutmeg, and a pinch of salt to the rolled oats in a saucepan. It will take about 5 to 7 minutes of stirring every now and then over medium heat for the oats to cook and the mixture to thicken. Toast the coconut oil in a pan over medium-low heat while the oatmeal cooks. Put the sliced pears in the pan and cook for three to four minutes, until they start to get soft. Pour maple syrup and vanilla extract over the pears and cook for another two to three minutes, until they are soft and caramelized. Place the cooked oatmeal in bowls and add the maple-vanilla pears on top of each one. If you want, you can add chopped pecans and dried cranberries on top. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 10 minutes

Asmeninis Blogas

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Indulge in the rich and delightful flavors of Baileys Irish Cream with these no-bake cookie balls. The combination of chocolate, coffee, and creamy liqueur makes for a decadent treat.

Ingredients: 1 cups chocolate sandwich cookie crumbs. cup sweetened condensed milk. cup Baileys Irish Cream liqueur. 1 cup semisweet chocolate chips. 1 tablespoon unsalted butter. 1 teaspoon instant coffee granules optional. Cocoa powder, for dusting.

Instructions: Put the chocolate sandwich cookie crumbs, sweetened condensed milk, and Baileys Irish Cream liqueur in a bowl and mix them together. Mix everything together well. In a bowl that can go in the microwave, melt the unsalted butter and semisweet chocolate chips together for 20 seconds at a time, stirring in between each time. Do this until the mixture is smooth and melted. If you want to make it taste better, you can mix the instant coffee granules into the melted chocolate. Add the melted chocolate to the bowl where the cookie dough is. Mix the ingredients together until they are all evenly mixed in. Put the mixture in the fridge for 15 to 20 minutes, or until it's firm enough to handle. When the mixture is firm, use your hands to shape small pieces into balls that are easy to eat. Cover all of the cookie balls with cocoa powder by rolling them in it. Toast the cookie balls and then put them on a baking sheet with parchment paper on the bottom. Put the cookie balls in the fridge for at least 30 minutes before you serve them so they can set. The No Bake Baileys Irish Cream Cookie Balls are ready to eat once they have set. Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 25 minutes

Cook Time: 0 minutes

Barbala

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Rice Sevian Upma is a savory South Indian dish made with thin rice vermicelli and a variety of vegetables. It's a nutritious and flavorful vegan dish perfect for breakfast or as a light meal. This recipe is easy to make and bursting with aromatic spices and vegetables.

Ingredients: 1 cup rice sevian thin rice vermicelli. 2 cups water. 1 tablespoon oil. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 1 onion, finely chopped. 2 green chilies, chopped. 1/4 cup carrots, finely chopped. 1/4 cup peas. 1/4 cup green bell pepper, finely chopped. 1/4 cup tomatoes, finely chopped. 1/2 teaspoon turmeric powder. Salt to taste. Fresh cilantro for garnish.

Instructions: In a pan, dry roast the rice sevian until lightly golden. Set aside. In the same pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter. Add chopped onions and green chilies. Saute until onions turn translucent. Add chopped vegetables carrots, peas, bell pepper, tomatoes and saute for a few minutes until they are slightly cooked. Add turmeric powder and salt. Mix well. Pour water into the pan and bring it to a boil. Once the water is boiling, add the roasted rice sevian. Stir gently to combine. Cover the pan and let it cook on low heat for about 5-7 minutes or until the rice sevian is cooked and water is absorbed. Turn off the heat and let it sit covered for a couple of minutes. Garnish with fresh cilantro before serving. Serve hot as a delicious vegan breakfast or snack.

Prep Time: 10 minutes

Cook Time: 15 minutes

Savvy Gourmet

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This broccoli cheese soup made in a slow cooker is smooth, warm, and full of flavor. Great for a warm meal on a cold day!

Ingredients: 6 cups broccoli florets. 1 onion, diced. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup heavy cream. 2 cups shredded cheddar cheese. Salt and pepper to taste.

Instructions: In a slow cooker, combine broccoli florets, diced onion, minced garlic, and chicken or vegetable broth. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until broccoli is tender. Using an immersion blender or transferring to a blender in batches, blend the soup until smooth. Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy. Season with salt and pepper to taste. Serve hot, garnished with extra shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Minholy

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Enjoy these delicious and savory paleo sweet potato bacon tots as a gluten-free and paleo-friendly snack or side dish. They are crispy on the outside, tender on the inside, and packed with flavor.

Ingredients: 2 medium sweet potatoes, peeled and grated. 6 strips of paleo-friendly bacon, cooked and crumbled. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 2 large eggs. Coconut oil, for frying.

Instructions: Squeeze out any extra moisture from the grated sweet potatoes by placing them in a fresh kitchen towel. Grated sweet potatoes, crumbled bacon, arrowroot flour, coconut flour, almond flour, onion powder, sea salt, and black pepper should all be combined in a sizable mixing bowl. Blend thoroughly. When the mixture is well combined, add the eggs and stir. In a skillet over medium heat, preheat the coconut oil. Form tiny portions of the mixture into teddy bears. To ensure even cooking, turn them occasionally while they are frying in the hot coconut oil until they are crispy and golden brown. After taking the tots out of the skillet, place them on a plate covered with paper towels to drain any extra oil. Hot sweet potato bacon tots should be served with your preferred paleo dipping sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

hari nugraha

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Indulge in the creamy richness of butter pecan ice cream without compromising your keto lifestyle. This recipe offers a decadent treat that's low in carbs and high in flavor.

Ingredients: 2 cups heavy cream. 1 cup unsweetened almond milk. 3/4 cup erythritol or preferred keto-friendly sweetener. 4 egg yolks. 1/4 cup butter. 1 teaspoon vanilla extract. 1/2 cup chopped pecans.

Instructions: In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer, stirring occasionally. In a separate bowl, whisk together erythritol and egg yolks until well combined. Once the cream mixture is simmering, slowly pour it into the egg yolk mixture while whisking continuously to temper the eggs. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in butter and vanilla extract until the butter is melted and fully incorporated. Transfer the mixture to a bowl and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add chopped pecans and let them incorporate into the ice cream. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Lena the Lander

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A keto-friendly version of the classic Vietnamese pho soup, made with chicken and infused with aromatic spices. This slow cooker recipe ensures rich flavors and tender chicken with minimal effort.

Ingredients: 1 lb chicken breasts, sliced thinly. 8 cups chicken broth. 4 cloves garlic, minced. 1 onion, sliced. 2-inch piece ginger, sliced. 2 cinnamon sticks. 4 star anise. 1 tablespoon fish sauce. 1 tablespoon soy sauce or tamari. 1 tablespoon erythritol or preferred keto sweetener. 4-5 baby bok choy, halved. 1 cup sliced mushrooms. Salt and pepper to taste. Fresh cilantro, Thai basil, lime wedges, and sliced jalapenos for serving. Shirataki noodles or zucchini noodles optional.

Instructions: Put ginger, cinnamon sticks, star anise, fish sauce, soy sauce, erythritol, salt, and pepper in the slow cooker along with chicken breasts. Put chicken broth on top of the things in the slow cooker. Set the timer to low and leave it on for 6 to 8 hours. After the chicken is done cooking, take the breasts out and shred them with forks. Put the chicken shreds back into the slow cooker. Bok choy and mushrooms should be put in the slow cooker. Add another 30 minutes of cooking time on low. If you want to use them, make shirataki noodles or zucchini noodles the way the package says to. Serve the pho hot with fresh cilantro, Thai basil, lime wedges, sliced jalapenos, and shirataki noodles or zucchini noodles, if you want.

Prep Time: 20 minutes

Cook Time: 360 minutes

Pony Party Podcast

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This mango and cherry smoothie is a tangy, delicious breakfast drink or snack to cool down on a sunny day.

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With the ideal ratio of fruit and vegetables, this lovely quinoa salad also includes broccoli, Brazil nuts, and pomegranate seeds. Serve this as a side dish or include it in your lunch.

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A fluffy chocolate frosting tops a sweet cake in the shape of a devil's food bunny. Cake is sliced and then decorated to resemble a rabbit with jelly bean eyes and a nose and cardboard ears.