Blog Do Porto

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Indulge in the rich flavors of brown butter, salted caramel, and snickerdoodle goodness with these delectable cookies.

Ingredients: 1 cup unsalted butter. 1 cup granulated sugar. 1/2 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon cream of tartar. 1/2 teaspoon salt. 1/2 cup chopped caramel candies. 1/4 cup granulated sugar for rolling. 1 teaspoon ground cinnamon. Sea salt, for sprinkling.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a skillet, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly. In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Mix until well combined. Add the eggs and vanilla extract to the butter-sugar mixture. Mix until smooth. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped caramel candies. In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon for rolling. Shape cookie dough into balls, about 1-2 tablespoons each. Roll each dough ball in the cinnamon-sugar mixture until coated. Place the coated dough balls on the prepared baking sheets, spacing them apart. Gently flatten each dough ball with the bottom of a glass or your palm. Sprinkle a small pinch of sea salt on top of each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

gallego pero de logroño

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Try this vegan chai hot chocolate. It has a cozy mix of chai spices and rich chocolate flavors. The warm drink is great for cold days, and each serving only has 78 calories, so you can drink it without feeling bad!

Ingredients: 1 cup unsweetened almond milk. 1 chai tea bag. 1 tablespoon unsweetened cocoa powder. 1 tablespoon maple syrup. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground ginger. Pinch of ground nutmeg. Pinch of ground cloves.

Instructions: In a small saucepan, heat almond milk over medium heat until warm but not boiling. Add chai tea bag and let steep for 5 minutes. Remove tea bag and whisk in cocoa powder, maple syrup, cinnamon, ginger, nutmeg, and cloves until well combined. Continue to heat for another 2-3 minutes, stirring occasionally, until the mixture is hot. Pour into a mug and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Bicycle Speedometers

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Camembert Burgers are a gourmet take on the regular burger. They have fresh arugula, caramelized onions, and creamy Camembert cheese. Feel free to make these burgers for a special event or whenever you want a delicious burger.

Ingredients: 4 beef burger patties. 4 Camembert cheese slices. 4 hamburger buns. 1/4 cup caramelized onions. 1/4 cup arugula leaves. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. You can add salt and pepper to the beef burger patties. Spread olive oil on the buns on both sides. Put the burger patties on the grill or pan and cook them for four to five minutes on each side, or until they are medium-rare or done the way you like them. In the last minute of cooking, cover each patty with a lid and add a slice of Camembert cheese. This will melt the cheese. Take the burgers off the heat and give them a minute to rest. For a light brown color, put the buns that have been oiled on the grill or in a toaster. To make the Camembert burgers, put a burger patty on the bottom bun, then add caramelized onions and arugula on top of it, and then put the top bun on top of that. Enjoy your tasty Camembert Burgers while they're still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Angel Amaro

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This Buffalo Chicken Fettuccine recipe combines the bold flavors of buffalo sauce with creamy cheese sauce, tossed with tender chicken and fettuccine pasta for a delicious and satisfying meal.

Ingredients: 8 oz fettuccine pasta. 2 boneless, skinless chicken breasts, diced. Salt and pepper to taste. 1 tablespoon olive oil. 1/2 cup buffalo sauce. 1/4 cup unsalted butter. 1/4 cup all-purpose flour. 2 cups milk. 1 cup shredded mozzarella cheese. 1/4 cup blue cheese crumbles. 1/4 cup chopped fresh parsley optional, for garnish.

Instructions: Follow the directions on the package to cook fettuccine until it is al dente. Remove the water and set it aside. Add salt and pepper to the diced chicken breasts. Warm up the olive oil in a big pan over medium-high heat. After you add the chicken, cook for about 5 to 6 minutes, or until it turns golden brown and is fully cooked. Take the chicken out of the pan and set it aside. Melt unsalted butter over medium-low heat in the same pan. Once the flour is smooth, add it and cook for one to two minutes to make a roux. Slowly whisk in the milk while stirring all the time until the sauce gets thick. Add blue cheese crumbles, buffalo sauce, and mozzarella cheese. Mix until the cheese melts and the sauce gets creamy. Toss the cooked chicken and fettuccine in the skillet with the buffalo cheese sauce until everything is covered evenly. If you want, you can add chopped fresh parsley as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Cup of Security

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These Spicy Plantain Black Bean Tacos are a tasty vegan take on regular tacos. It's a delicious and filling meal when you combine the sweet plantains with the smoky black beans and spices.

Ingredients: 2 ripe plantains, sliced. 1 can black beans, drained and rinsed. 1 red bell pepper, sliced. 1 small red onion, sliced. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper optional. Salt and pepper to taste. 2 tbsp olive oil. 8 small tortillas. 1 avocado, sliced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add sliced plantains and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside. In the same skillet, add a bit more olive oil if needed. Add minced garlic, sliced bell pepper, and red onion. Saut until softened, about 5 minutes. Add black beans, ground cumin, chili powder, smoked paprika, cayenne pepper if using, salt, and pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally. Warm tortillas in a separate skillet or microwave. To assemble tacos, place a spoonful of the black bean mixture onto each tortilla, followed by a few slices of plantain and avocado. Garnish with fresh cilantro and serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

annick abrial art

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These Feta Stuffed Burgers are a savory delight, with the creamy and tangy feta cheese adding a burst of flavor to every bite. Paired with a refreshing garden salad, this meal is perfect for a summer barbecue or any occasion.

Ingredients: 1 lb ground beef. 1/2 cup crumbled feta cheese. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup diced cucumber. 1/4 cup chopped fresh parsley. 1 tsp dried oregano. Salt and pepper to taste. 4 burger buns. Lettuce leaves for serving. Olive oil for grilling.

Instructions: Flaked feta cheese, diced red onion, dried oregano, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Set your grill to medium-high heat and use olive oil to keep things from sticking. Put the burger patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. Get the garden salad ready while the burgers are cooking. Dice the tomatoes and cucumbers and add them to a bowl with chopped fresh parsley and a pinch of salt and pepper. Take the burgers off the grill when they're done and let them rest for one minute. Cover the bottom half of each burger bun with a lettuce leaf. Then add a burger patty and cover it with the garden salad mixture. Place the top half of the bun on top and serve right away. Have fun with your tasty Feta Stuffed Burgers and Garden Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

emmersonn

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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