Camilo Cantor

[camikant]

This easy Instant Pot corn on the cob recipe takes just minutes to make and results in perfectly cooked corn every time.

Ingredients: 4 ears of corn, husks and silks removed. 1 cup water. 1 tablespoon vegan butter. Salt, to taste.

Instructions: Place the metal trivet in the bottom of the Instant Pot. Add 1 cup of water to the pot. Place the corn on the cob on top of the trivet. Close the lid and set the valve to the sealing position. Pressure cook on high for 2 minutes. Quick release the pressure. Carefully remove the corn from the Instant Pot. Serve with vegan butter and salt.

Prep Time: 5 minutes

Cook Time: 2 minutes

enimerosi anapliroton

[camikant]

This Summer Vegetable Couscous Salad is great for hot summer days because it is light and cool. It's full of fresh herbs and vegetables, and the flavors and textures go well together. The feta cheese makes the dish just right by adding a creamy and salty element.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a bowl, pour the boiling water over the couscous and cover. Let it sit for 5 minutes, then fluff with a fork and let it cool. In a large mixing bowl, combine the cooked couscous, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint. In a separate small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Pour the dressing over the salad and toss to coat all the ingredients evenly. Sprinkle the crumbled feta cheese on top of the salad. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy your refreshing Summer Vegetable Couscous Salad!

Prep Time: 15 minutes

Cook Time: 5 minutes

Julia Widdop

[camikant]

This vibrant salad combines the sweetness of grilled peaches with the creamy texture of avocado, all atop a bed of fresh spinach leaves. Tossed in a tangy balsamic maple dressing, it's a perfect balance of flavors and textures.

Ingredients: 2 peaches, halved and pitted. 1 ripe avocado, sliced. 4 cups fresh spinach leaves. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon maple syrup. Salt and pepper, to taste.

Instructions: Warm the grill up to a medium-high level. Add olive oil, maple syrup, salt, and pepper to a small bowl and mix them together using a whisk. This will make the dressing. Put the peach halves on the grill with the cut side down. Cook for two to three minutes, or until grill marks show up. Grill the peaches for another two to three minutes, until they are soft. Take the peaches off the grill and cut each one in half lengthwise. Toss spinach leaves, avocado slices, and grilled peach wedges together in a large bowl. Pour the dressing over the salad and gently toss it to cover it all. Serve right away.

Prep Time: 15 minutes

Cook Time: 5 minutes

The Sole Chef

[camikant]

Indulge in the rich and chocolaty goodness of these double chocolate chip cookies. The perfect treat for chocolate lovers!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/2 cup dark chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The semisweet and dark chocolate chips should be carefully mixed in. Using a spoon or cookie scoop, place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. 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. Have fun with these tasty double chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Mediebe News

[camikant]

Easy Kimbap Korean Sushi Roll is a popular Korean snack or light meal made with seasoned rice and various fillings, all wrapped in a sheet of nori seaweed. It's a delicious and convenient dish that can be customized with your favorite ingredients.

Ingredients: 2 cups cooked short-grain sushi rice. 5 sheets of sushi nori seaweed. 5 strips of pickled yellow radish danmuji. 5 strips of carrots, cooked and seasoned. 5 strips of cucumber, seeds removed. 5 strips of cooked spinach, seasoned. 5 strips of egg omelette, sliced thin. Sesame oil. Soy sauce. Salt. Sesame seeds.

Instructions: Put down a makisu a bamboo mat for rolling sushi on a clean surface. Then, put a wrap of plastic over it. Put one sheet of sushi nori on the plastic wrap so that the shiny side is facing down. Wet your hands with water and then spread out a handful of sushi rice evenly on top of the nori, leaving about an inch of nori at the top. Not too hard, but enough to make the rice stick. In the middle of the rice, put a strip of pickled yellow radish, carrot, cucumber, spinach, and egg omelette. Pour a few drops of soy sauce and sesame oil over the fillings. Add a pinch of salt and sesame seeds on top. Lift the edge of the bamboo mat that is closest to you and roll the kimbap away from you. The plastic wrap will help you shape it. Gently press down on the bamboo mat as you roll the kimbap to make it firm and tight. After rolling the kimbap, take off the plastic wrap and use a sharp knife to cut it into bite-sized pieces. Do it again with the rest of the nori sheets and ingredients. Add soy sauce to your Easy Kimbap Korean Sushi Rolls and enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

epammessinias

[camikant]

These 15-minute pistachio crusted salmon lettuce wraps are a quick and delicious keto-friendly meal packed with flavor and healthy fats.

Ingredients: 4 salmon fillets. 1/2 cup crushed pistachios. 2 tablespoons olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 8 large lettuce leaves. 1 avocado, sliced. 1/4 cup Greek yogurt. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Optional: cherry tomatoes, sliced cucumber for garnish.

Instructions: Preheat oven to 400F 200C. Rub salmon fillets with olive oil, garlic powder, salt, and pepper. Coat the top of each fillet with crushed pistachios. Place the fillets on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the salmon is cooked through and the pistachio crust is golden. In a small bowl, mix Greek yogurt, lemon juice, and Dijon mustard to make a sauce. To assemble the lettuce wraps, place a salmon fillet on each lettuce leaf. Top with avocado slices and optional cherry tomatoes and cucumber slices. Drizzle with the yogurt sauce. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 10-12

Bridget

[camikant]

This Warm Chickpea and Chorizo Salad is a delicious and hearty salad that's perfect for lunch or dinner. The combination of spicy chorizo, tender chickpeas, and fresh vegetables creates a delightful flavor profile. Topped with crumbled feta cheese and a balsamic dressing, it's a salad that's both comforting and satisfying.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 6 oz chorizo sausage, sliced into rounds. 1 red bell pepper, diced. 1 red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 cups mixed greens. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 2 tablespoons balsamic vinegar.

Instructions: In a large skillet, heat the olive oil over medium-high heat. Add the sliced chorizo and cook until it's browned and crispy, about 4-5 minutes. Remove the chorizo from the skillet and set it aside on a paper towel-lined plate to drain. In the same skillet, add the diced red bell pepper and chopped red onion. Saut for 3-4 minutes until they start to soften. Stir in the minced garlic and smoked paprika. Cook for an additional 1-2 minutes until fragrant. Add the drained and rinsed chickpeas to the skillet. Cook for 2-3 minutes until they are heated through and well-coated with the chorizo-infused flavors. Season with salt and pepper to taste. Remove the skillet from the heat and let it cool slightly. In a large salad bowl, combine the mixed greens, warm chickpea and chorizo mixture, crumbled feta cheese, and chopped fresh parsley. Toss gently to combine. Drizzle the balsamic vinegar over the salad and toss again to evenly distribute the dressing. Serve the warm chickpea and chorizo salad immediately as a satisfying and flavorful dish.

Prep Time: 15 minutes

Cook Time: 15 minutes

Love of Life Foundation

[camikant]

With this simple BBQ recipe, you can make your own pastrami and enjoy its rich and smoky flavors. This pastrami is slow-smoked and has just the right amount of seasoning. Each bite will melt in your mouth.

Ingredients: 5 lbs beef brisket. 1 cup kosher salt. 1 cup coarse ground black pepper. 1/2 cup coriander seeds, crushed. 1/4 cup brown sugar. 4 cloves garlic, minced. 1 tablespoon paprika. 1 tablespoon mustard seeds. 1 teaspoon Prague Powder #1 curing salt. Wood chips for smoking hickory or oak.

Instructions: Trim excess fat from the brisket, leaving a thin layer for flavor. In a bowl, mix kosher salt, black pepper, crushed coriander seeds, brown sugar, minced garlic, paprika, mustard seeds, and Prague Powder #1 to create the rub. Generously coat the brisket with the rub, covering all sides. Massage it in for better penetration. Place the brisket in a large resealable bag and refrigerate for 5 days to allow curing. Flip the brisket daily to distribute the flavors evenly. After curing, rinse the brisket thoroughly and pat it dry with paper towels. Preheat your smoker to 225F 107C using hickory or oak wood chips. Place the brisket on the smoker rack and smoke for 6-8 hours or until it reaches an internal temperature of 190F 88C. Wrap the pastrami in foil and let it rest for 30 minutes to an hour. Slice thinly against the grain and serve. Enjoy the melt-in-your-mouth goodness of homemade smoked pastrami!

Prep Time: 30 minutes

Cook Time: 480 minutes

#Meatlovers, #Pastramirecipe, #BBQpastrami

CJC Madrid Norte

[camikant]

A tasty, creamy guacamole salad with just the right amount of each flavor. You can eat this dish at parties or just as a snack whenever you want.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1 small red onion, finely chopped. 2 cloves garlic, minced. 1-2 tomatoes, diced. 1 jalapeo pepper, seeded and minced adjust to taste. Juice of 2 limes. 1/2 cup fresh cilantro, chopped. Salt and pepper to taste. 1 bag of nacho chips for scooping.

Instructions: In a mixing bowl, combine the mashed avocados, chopped red onion, minced garlic, diced tomatoes, and minced jalapeo pepper. Squeeze in the juice of 2 limes and mix well to combine. Stir in the chopped cilantro and season the guacamole with salt and pepper to taste. Refrigerate the guacamole for at least 30 minutes to allow the flavors to meld together. Serve the guacamole with a bag of nacho chips for scooping. Enjoy your homemade guacamole salad with nacho scoopers!

Prep Time: 15 minutes

Cook Time: 0 minutes

Gourmet Visions

[camikant]

A tasty vegan dish with lentil meatballs cooked in a creamy coconut curry sauce and served with herbs and spices that smell great. Great for a hearty meal that fills you up.

Ingredients: 1 cup cooked lentils. 1/2 cup breadcrumbs. 1/4 cup chopped onion. 2 cloves garlic, minced. 2 tablespoons ground flaxseed. 3 tablespoons water. 1 teaspoon curry powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 tablespoon olive oil. 1 can 14 oz coconut milk. 2 tablespoons tomato paste. 1 tablespoon curry powder. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper. 1/4 cup chopped cilantro, for garnish.

Instructions: Put cooked lentils, breadcrumbs, chopped onion, minced garlic, ground flaxseed, water, curry powder, cumin, paprika, salt, and pepper in a large bowl. Mix the ingredients together until they are well mixed. Shape the mixture into meatballs that are about an inch across. Warm up a big pan with olive oil over medium-low heat. It will take about 8 to 10 minutes of cooking after adding the lentil meatballs until they are browned on all sides. Put the tomato paste, curry powder, turmeric, cayenne pepper, and coconut milk in a different saucepan. Mix it well and bring it to a low boil. After you add the cooked lentil meatballs to the curry sauce, let it cook for another 5 to 7 minutes, until everything is hot and the sauce gets a little thicker. Put the lentil meatballs on a plate and top them with curry sauce and chopped cilantro. Have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

Michael J. Bowman

[camikant]

You can eat this Chicken and Cabbage Salad with Light Sesame Vinaigrette for lunch or dinner. It tastes great and is good for you. This dish is satisfying and refreshing because it has crunchy cabbage, tender chicken, and a tasty sesame vinaigrette.

Ingredients: 2 cups shredded cabbage. 1 cup cooked chicken breast, shredded. 1/2 cup carrots, julienned. 1/4 cup red bell pepper, thinly sliced. 2 tablespoons sesame seeds. 2 tablespoons fresh cilantro, chopped. 2 tablespoons green onions, sliced. For the Vinaigrette:. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon honey. 1 teaspoon fresh ginger, minced. 1 clove garlic, minced. Salt and pepper, to taste.

Instructions: Shred the cabbage and put it in a large bowl. Add the cooked chicken breast, carrots cut into thin strips, red bell pepper, sesame seeds, cilantro, and green onions. Whisk the honey, minced garlic and ginger, salt, and pepper into the sesame oil, rice vinegar, soy sauce, and honey in a separate bowl. This will make the vinaigrette. Pour the vinaigrette over the salad and toss it around to cover everything. Put the salad in the fridge for at least 30 minutes to let the flavors mix. If you want, you can top the chilled Chicken and Cabbage Salad with Light Sesame Vinaigrette with extra sesame seeds and fresh cilantro.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mt Sperak

[camikant]

This Contest-Winning Chicken Wild Rice Casserole is a hearty and comforting dish that combines tender chicken, earthy wild rice, and savory vegetables in a creamy sauce, topped with melted cheddar cheese.

Ingredients: 2 cups cooked wild rice. 2 cups cooked chicken, shredded. 1 cup sliced mushrooms. 1/2 cup diced onion. 1/2 cup diced celery. 1/2 cup diced carrots. 1 can cream of mushroom soup. 1 cup chicken broth. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 1/4 cup chopped parsley. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine cooked wild rice, shredded chicken, mushrooms, onion, celery, and carrots. In a separate bowl, mix together cream of mushroom soup, chicken broth, and sour cream until well combined. Pour the soup mixture over the rice and chicken mixture, and stir until evenly coated. Season with salt and pepper to taste. Transfer the mixture into a greased casserole dish. Sprinkle shredded cheddar cheese on top. Bake in the preheated oven for 25-30 minutes, or until bubbly and cheese is melted. Garnish with chopped parsley before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Joz Gamer

[camikant]

With the help of this smokey BBQ rub, your smoked meats will taste even better. Your favorite cuts gain depth and complexity from the combination of spices, which also produce a delicious crust that accentuates the wonderful smoky flavor from your smoker.

Ingredients: 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon ground black pepper. 1 tablespoon kosher salt. 1 teaspoon cayenne pepper. 1 teaspoon cumin. 1 teaspoon dried oregano. 1 teaspoon smoked paprika.

Instructions: Mix all the ingredients together in a bowl. Make sure the mixture is lump-free. If clumps form, break them up with a fork or whisk. Until it's time to use it, keep the rub in an airtight container.

Prep Time: 10 minutes

Cook Time: 0 minutes

Zoogs Burner

[camikant]

These Apple Spice Muffins are a delightful blend of warm spices and fresh apples. Perfect for breakfast or as a snack, they are sure to fill your home with a cozy aroma.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1 1/2 cups diced apples peeled and cored.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the buttermilk until the batter is smooth. Fold in the diced apples. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Apple Spice Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

klinikum

[camikant]

These slow cooker beef and bean sloppy joes are a hearty and flavorful twist on the classic sloppy joe recipe. Perfect for busy days, simply toss everything in the slow cooker and let it simmer away until dinner time!

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz tomato sauce. 1/4 cup ketchup. 2 tbsp brown sugar. 1 tbsp Worcestershire sauce. 1 tsp mustard. Salt and pepper to taste. Hamburger buns, for serving.

Instructions: The ground beef should be browned in a pan over medium-low heat until it is no longer pink. Get rid of extra fat. Put the beef that has been cooked into the slow cooker. To the slow cooker, add beans, tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Also, add chopped garlic and bell pepper. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put the sloppy joe mix on hamburger buns to serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

Nicole

[camikant]

This quick and easy pineapple fried rice is bursting with flavor from the sweet pineapple and spicy jalapeno. It's a perfect vegan dish for a fast weeknight dinner or a side dish for your favorite Asian-inspired meal.

Ingredients: 2 cups cooked rice. 1 cup diced pineapple. 1 jalapeno, diced. 1/2 cup diced bell pepper. 1/2 cup diced carrot. 1/4 cup chopped green onions. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Put the vegetable oil in a big skillet and heat it over medium-high heat. After you add the garlic, wait one minute. Dice the carrot, bell pepper, and jalapeo. After two to three minutes, the vegetables should be just barely soft. Add the cooked rice and pineapple dices and mix well. For another two to three minutes, cook. Mix soy sauce, maple syrup, and sesame oil in a small bowl with a whisk. Mix the rice and sauce together by stirring them together. Add two more minutes of cooking. Add pepper and salt to taste. After taking it off the heat, add the chopped green onions as a garnish.

Prep Time: 10 minutes

Cook Time: 15 minutes

The Honest Fork

[camikant]

These crispy spicy fries are a delicious twist on traditional fries, with a flavorful kick from paprika and cayenne pepper.

Ingredients: 4 large potatoes, cut into fries. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss the potato fries with olive oil, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper until evenly coated. Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until fries are crispy and golden brown. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

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