Captain Taco

Lucky Border - Qummunity Connections - Television Quebec - Engineer Hamid - Precious Jewels Mamma

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A simple and delicious teriyaki salmon recipe made with just four ingredients. The sweet and savory flavors of teriyaki sauce and honey complement the rich taste of salmon perfectly.

Ingredients: 4 salmon fillets. 1/2 cup teriyaki sauce. 2 tablespoons honey. 1 tablespoon sesame seeds.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix teriyaki sauce and honey. Place salmon fillets on a baking sheet lined with parchment paper. Brush the teriyaki mixture over the salmon fillets. Sprinkle sesame seeds on top of the salmon. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot, garnished with additional sesame seeds if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Agility Hrbolna

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These Keto Berry Fruit Roll-Ups are a delightful low-carb treat packed with the natural sweetness of berries and the added health benefits of chia seeds. Perfect for satisfying your sweet cravings while staying on track with your keto lifestyle!

Ingredients: 2 cups mixed berries such as raspberries, strawberries, and blueberries. 2 tablespoons chia seeds. 2 tablespoons water. 1 tablespoon lemon juice. 1 tablespoon powdered erythritol or preferred keto-friendly sweetener.

Instructions: Using a blender, blend the mixed berries until they are smooth. Put the puree in a saucepan and set it over medium-low heat. Put in the erythritol powder, water, lemon juice, and chia seeds. Mix well. Stir the mixture all the time for 5 to 7 minutes while cooking until it gets thick. Take it off the heat and let it cool down a bit. Spread the mixture out evenly on a baking sheet lined with parchment paper. Put another piece of parchment paper on top and press it down gently to make the mixture flat. Set the oven to 200F 95C and bake the mixture for 3 to 4 hours, or until it is set and no longer sticky. After the fruit mix has cooled, cut it into strips and roll them up. Keep the keto berry fruit roll-ups in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 240 minutes

Indo Paranormal

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This Best Ever Air Fryer Salmon recipe is a quick and healthy way to enjoy perfectly cooked salmon with a flavorful marinade. The air fryer ensures a crispy exterior while keeping the inside tender and moist. It's a delightful dish that's perfect for a weeknight dinner or a special occasion.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 teaspoons garlic powder. 2 teaspoons lemon zest. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Lemon wedges for garnish. Fresh parsley for garnish.

Instructions: For 5 minutes, heat your air fryer up to 400F 200C. To make a marinade, mix the olive oil, garlic powder, lemon zest, dried oregano, salt, and black pepper in a small bowl. Brush the salmon fillets with the marinade, making sure they are covered all the way through. Place them on a plate or in a shallow dish. Ten minutes is enough time to let them soak. Once the air fryer is ready, put the salmon fillets in the basket with the skin side down after marinating them. If your air fryer is small, you might have to cook them one at a time. The salmon should be cooked in the air fryer at 400F 200C for 10 to 12 minutes, depending on how thick the fillets are. It should be easy to poke holes in the salmon with a fork. Take the cooked salmon out of the air fryer carefully and serve it with fresh parsley and lemon wedges on top. Hot air-fried salmon is the best thing ever. Enjoy it!

Prep Time: 15 minutes

Cook Time: 12 minutes

Now Diving Center

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A delicious and easy-to-make casserole inspired by Taco Bell's Mexican pizza, featuring layers of seasoned ground beef, refried beans, cheese, and toppings baked in a deep-dish pizza crust.

Ingredients: 1 lb ground beef. 1 small onion, chopped. 1 packet taco seasoning mix. 1 can 16 oz refried beans. 1 can 8 oz tomato sauce. 1 can 8 oz diced tomatoes, drained. 2 cups shredded cheddar cheese. 1 package 16 oz refrigerated pizza dough. 1/2 cup sour cream. 1/2 cup sliced black olives. 1/2 cup chopped green onions. 1/2 cup diced tomatoes. 1/4 cup sliced jalapeos optional. 1/4 cup chopped fresh cilantro optional. 1/4 cup chopped lettuce optional. 1/4 cup guacamole optional.

Instructions: Preheat your oven to 375F 190C. In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is softened. Drain any excess fat. Stir in the taco seasoning mix and 1/4 cup of water. Simmer for 5 minutes until the mixture thickens. In a separate saucepan, warm the refried beans and tomato sauce over low heat until well combined. Roll out the pizza dough and press it into the bottom of a greased 9x13-inch baking dish, creating a crust. Spread the bean and tomato sauce mixture evenly over the pizza dough crust. Layer the ground beef mixture on top of the bean mixture. Sprinkle the diced tomatoes and shredded cheddar cheese over the ground beef layer. Bake in the preheated oven for 20-25 minutes or until the crust is golden and the cheese is bubbly. Remove from the oven and let it cool slightly. Top with sour cream, sliced black olives, chopped green onions, diced tomatoes, and any optional toppings you desire like sliced jalapeos, chopped fresh cilantro, chopped lettuce, and guacamole. Slice into squares and serve hot. Enjoy your Deep Dish Taco Bell Mexican Pizza Casserole Bake!

Prep Time: 20 minutes

Cook Time: 25 minutes

Gotta Geaux Charters

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Give your taste buds a Southwestern twist with these delicious Santa Fe burgers. Packed with flavorful ingredients like black beans, corn, and a blend of spices, these burgers are a fiesta for your mouth. Top them with fresh veggies, sour cream, and salsa for the full Santa Fe experience.

Ingredients: 1 pound ground beef. 1/4 cup finely chopped onion. 1/4 cup finely chopped red bell pepper. 1/4 cup finely chopped green bell pepper. 1/4 cup corn kernels. 1/4 cup black beans, drained and rinsed. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Sliced avocado. Sour cream optional. Salsa optional.

Instructions: Shred cheddar cheese, chili powder, cumin, garlic powder, salt, and pepper into a large bowl. Add chopped onion, red and green bell peppers, corn, black beans, diced tomatoes, and more. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or grill pan on the stove by setting it on medium-high heat. 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. Toast the hamburger buns on the grill for a minute or two while the burgers are cooking. Start by putting lettuce leaves on the bottom half of each bun. Then add a burger patten, sliced tomatoes, sliced red onion, and sliced avocado. For extra flavor, add sour cream and salsa on top if you like. To finish putting the burgers together, put the top half of each bun on top of each one. Heat up your Santa Fe burgers and eat them up!

Prep Time: 15 minutes

Cook Time: 10 minutes

College Board

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Indulge guilt-free with these vegan chocolate pumpkin muffins, made with just two simple ingredients. They're moist, flavorful, and perfect for a quick and easy treat.

Ingredients: 1 box 15 oz vegan chocolate cake mix. 1 can 15 oz pumpkin puree.

Instructions: Warm the oven up to 175F 350C. Put the vegan chocolate cake mix and pumpkin puree in a large bowl and mix them together. Mix everything together well. Place paper liners in a muffin tin and fill each cup about two thirds of the way to the top with batter. Put muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take them out of the oven and let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 20 minutes

Franziska Seidl

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This Garlic Honey Mustard Glazed Slow Cooker Spiral Ham will make your guests happy. When you mix sweet honey, sour mustards, and fragrant garlic, you get a delicious glaze that brings out the natural flavors of the ham. A colorful and tasty centerpiece for any event!

Ingredients: 1 spiral-cut ham 8-10 lbs. 1 cup honey. 1/2 cup Dijon mustard. 1/4 cup whole grain mustard. 6 cloves garlic, minced. 1/4 cup soy sauce. 1/4 cup brown sugar. 1 teaspoon black pepper. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Fresh rosemary sprigs for garnish.

Instructions: Place the spiral-cut ham in the slow cooker, flat side down. In a bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, soy sauce, brown sugar, black pepper, smoked paprika, and cayenne pepper. Pour the honey mustard glaze over the ham, making sure to get it between the slices. Cover and cook on low for 4-6 hours, basting the ham with the juices every hour. Before serving, spoon some of the glaze from the slow cooker over the ham and garnish with fresh rosemary sprigs. Slice and serve the flavorful and tender Garlic Honey Mustard Glazed Spiral Ham! Enjoy the perfect balance of sweet, savory, and tangy flavors!

Prep Time: 15 minutes

Cook Time: 4-6

Nagomi Hibachi

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A refreshing and flavorful Italian Pasta Salad that combines the goodness of pasta with fresh vegetables, mozzarella, and a zesty dressing. Perfect for picnics, potlucks, or a light meal.

Ingredients: 8 oz rotini pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh mozzarella cheese, cubed. 1/4 cup fresh basil leaves, chopped. 2 tbsp olive oil. 2 tbsp balsamic vinegar. 1 tsp Italian seasoning. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions, then rinse with cold water and drain. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella cheese, and fresh basil. In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Drizzle the dressing over the salad and toss to combine, ensuring all ingredients are coated evenly. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Petrus Kirkemus

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Taco Pasta Salad combines the flavors of tacos with pasta in a colorful and tasty way. It's great for potlucks, picnics, or a quick dinner during the week.

Ingredients: 8 oz pasta. 1 lb ground beef. 1 packet taco seasoning. 1 cup cherry tomatoes, halved. 1 cup corn kernels canned or frozen. 1/2 cup black beans, drained and rinsed. 1/2 cup diced red onion. 1/2 cup diced bell peppers any color. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup salsa. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Stir in the taco seasoning and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly. In a large mixing bowl, combine the cooked pasta, seasoned ground beef, cherry tomatoes, corn, black beans, red onion, and bell peppers. In a separate small bowl, mix together sour cream and salsa to create a dressing. Pour the dressing over the salad and toss everything together until well coated. Add salt and pepper to taste, and sprinkle with shredded cheddar cheese and chopped cilantro. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve cold, garnished with additional cilantro if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

Trevor Pacelli

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This quick and tasty stir fry is a great meal for people on the keto diet. A savory sauce cooks tender chicken and fresh asparagus, making a dish that is both filling and low in carbs.

Ingredients: 1 lb chicken breast, thinly sliced. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce or coconut aminos. 1 tablespoon sesame oil. Salt and pepper to taste. Sesame seeds for garnish optional. Green onions, sliced for garnish optional.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and ginger, saut for 1-2 minutes until fragrant. Add sliced chicken to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Add asparagus to the skillet and cook for an additional 3-4 minutes until tender-crisp. Drizzle soy sauce or coconut aminos and sesame oil over the chicken and asparagus, toss to coat evenly. Garnish with sesame seeds and sliced green onions if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Pinjaman Tunai

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A hearty and nutritious Italian Minestrone Soup packed with vegetables, beans, and pasta. A perfect comfort dish for any day.

Ingredients: 1 cup chopped onion. 2 cloves garlic, minced. 1 cup diced carrots. 1 cup diced celery. 1 zucchini, diced. 1 cup green beans, chopped. 1 can 14 oz diced tomatoes. 1 can 15 oz cannellini beans, drained and rinsed. 1/2 cup small pasta. 6 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and black pepper to taste. 2 cups fresh spinach, chopped. 2 tablespoons olive oil. Grated Parmesan cheese for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add carrots, celery, zucchini, and green beans. Cook for 5 minutes. Stir in diced tomatoes, cannellini beans, oregano, basil, salt, and pepper. Pour in vegetable broth and bring to a boil. Add pasta and simmer until pasta is tender, about 10 minutes. Stir in fresh spinach and cook until wilted. Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

Engineer Hamid

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The sweet vanilla and sour blackberries in these Blackberry Vanilla Cupcakes go so well together. They're great for any event, from birthdays to afternoon tea.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp vanilla extract. 1/2 cup whole milk. 1 cup fresh blackberries. 1 tsp lemon zest.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Add the dry ingredients to the wet mixture slowly, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. The fresh blackberries and lemon zest should be added slowly. 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. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. When the cupcakes are cool, you can frost them with your favorite vanilla frosting and add more blackberries on top if you want.

Prep Time: 20 minutes

Cook Time: 20 minutes

The Herpetofaunal Biology Group

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Enjoy the fresh and vibrant flavors of a classic Greek salad with the creaminess of Greek yogurt dressing. It's a healthy and delicious option for a light meal or side dish.

Ingredients: 2 cups Greek yogurt. 1 cucumber, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1 cup Kalamata olives, pitted. 1/2 cup crumbled feta cheese. 2 tablespoons extra virgin olive oil. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Greek yogurt, minced garlic, lemon juice, and dried oregano should all be mixed together in a bowl. To make the Greek yogurt dressing, mix it well. Add salt and pepper to taste to the dressing. Put away. Cut up cucumber, red and yellow bell peppers, red onion into thin slices, cherry tomatoes in half, and Kalamata olives that have been pitted. Put all of this in a large salad bowl. Cover the salad with extra virgin olive oil. Add the salad ingredients and toss them to cover them with the oil. Pour the ready-made Greek yogurt dressing over the salad and gently toss to mix, making sure that the dressing coats all the ingredients. On top of the salad, crumble some feta cheese. Add fresh parsley leaves as a garnish. Serve right away as a cool Greek salad with a dressing made of creamy yogurt.

Prep Time: 15 minutes

Cook Time: 0 minutes

Wolfy Vart

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This sweet Caramel Crunch Brownie Skillet has the perfect amount of gooey caramel, crunchy granola, and rich chocolate. You can make this dessert quickly and it will look great!

Ingredients: 1 box brownie mix. 1/4 cup water. 1/2 cup vegetable oil. 2 eggs. 1 cup caramel sauce. 1 cup crunchy granola. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put the brownie mix, water, vegetable oil, and eggs in a bowl and mix them together well. The brownie batter should be split in half and put into a greased skillet. Spread half of the caramel sauce over the batter. Then, top with half of the granola and chocolate chips. Cover the caramel, granola, and chocolate chips with the rest of the batter. Add the rest of the caramel sauce and the rest of the chocolate chips and granola on top. After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle is still a little gooey. Allow it to cool a bit before serving. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Zario Games

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This chocolate hazelnut hummus is rich and creamy, and it's great as an appetizer or dessert. It's delicious, vegan-friendly, and impossible to resist!

Ingredients: 1 can chickpeas, drained and rinsed. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup tahini. 1/4 cup plant-based milk. 1/2 teaspoon vanilla extract. 1/4 cup chopped hazelnuts, for garnish.

Instructions: In a food processor, blend chickpeas, cocoa powder, maple syrup, tahini, plant-based milk, and vanilla extract until smooth. Transfer the mixture to a serving bowl and sprinkle with chopped hazelnuts. Serve with sliced fruits, crackers, or cookies for dipping. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Petes Parties

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Coconut flour is used to make these gluten-free sweet potato brownies, which are a healthier alternative to regular brownies. They're soft, gooey, and full of rich chocolate flavor, so they're a great treat for any event.

Ingredients: 2 medium sweet potatoes, cooked and mashed. 1/2 cup coconut flour. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup dark chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a baking dish. In a large bowl, mix together mashed sweet potatoes, coconut flour, cocoa powder, maple syrup, coconut oil, eggs, vanilla extract, baking powder, and salt until well combined. Fold in dark chocolate chips. Pour batter into the prepared baking dish and spread evenly. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing into squares. Enjoy your gluten-free sweet potato brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Daily Star Studios

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This Un-stuffed Cabbage Roll Soup captures all the flavors of traditional cabbage rolls without the hassle. It's cooked in a crockpot, making it an easy and convenient low-carb meal.

Ingredients: 1 lb ground beef. 1 small onion, diced. 3 cloves garlic, minced. 1 small head cabbage, chopped. 1 14.5 oz can diced tomatoes. 4 cups beef broth. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Add onion and ground beef to a skillet. Cook over medium heat until the onion is clear and the beef is browned. After you add the minced garlic, cook for one more minute. Move the beef mixture that has been cooked to a crockpot. To the crockpot, add chicken broth, tomato paste, oregano, basil, paprika, salt, and pepper. Also add chopped cabbage and tomatoes. Make sure to stir everything together well. To make the cabbage soft, cover it and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours. If you need to, change the seasoning before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

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