Carlotta Manaiga

The Club at Smallwood - the insolent willies - la casa del direttore - dr allison m tracy - onsiglio metropolitano roma

[carlottamanaigo]

This recipe combines the warm flavors of ginger, maple, and fall spices with the crispness of tofu and apples, creating a delightful vegan dish perfect for autumn.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 2 medium apples, cored and cubed. 2 tablespoons maple syrup. 1 tablespoon soy sauce or tamari. 1 tablespoon olive oil. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Whisk together olive oil, ground ginger, ground cinnamon, ground nutmeg, salt, and pepper in a large bowl. Add the soy sauce and mix it in. Add the apple and tofu cubes to the bowl and gently toss them around so that all of them are covered in the marinade. Place the tofu and apple cubes on a baking sheet that has been lined with foil. Flip the pan over halfway through baking for 25 to 30 minutes, or until the tofu is crispy and the apples are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

cartin gross

[carlottamanaigo]

An easy and hearty meat lasagna recipe from Juggling Act Mama that you can make in the slow cooker. It's perfect for busy days when you want a quick and easy homemade meal that tastes great.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 28 oz can crushed tomatoes. 1 6 oz can tomato paste. 1 15 oz can tomato sauce. 2 teaspoons dried basil. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 12 uncooked lasagna noodles. 4 cups shredded mozzarella cheese. 1 1/2 cups ricotta cheese. 1/2 cup grated Parmesan cheese.

Instructions: In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is translucent. Stir in crushed tomatoes, tomato paste, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes. Spread a quarter of the meat sauce in the bottom of a slow cooker. Arrange 4 uncooked lasagna noodles over the sauce. Spread a third of the ricotta cheese over the noodles. Sprinkle with 1 cup of mozzarella cheese. Repeat layers twice. Top with remaining meat sauce and sprinkle with Parmesan cheese. Cover and cook on low for 4-6 hours or until noodles are tender. Sprinkle with remaining mozzarella cheese. Cover and let stand for 10 minutes or until cheese is melted.

Prep Time: 20 minutes

Cook Time: 240 minutes

toucan burger

[carlottamanaigo]

Indulge in the creamy goodness of homemade ice cream with a delightful twist of fresh strawberries and crunchy Oreo cookies. This no-churn recipe is incredibly easy to make and offers a perfect balance of sweet and tangy flavors.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1 cup fresh strawberries, pureed. 10 Oreo cookies, crushed.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Fold in the strawberry puree until evenly distributed. Fold in the crushed Oreo cookies. Pour the mixture into a loaf pan or a freezer-safe container. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm. Once frozen, scoop and serve. Enjoy your delicious homemade no-churn strawberry Oreo ice cream!

Prep Time: 15 minutes

Cook Time: 0 minutes

author ava danielle

[carlottamanaigo]

With our savory Ramen Burger, you can taste a mix of Japanese and American flavors. A tasty teriyaki beef patty is smashed between two crispy ramen noodle buns. On top of the buns are melted cheese, a fried egg, and spicy mayo. That's a different and satisfying way to eat a burger!

Ingredients: 2 packs of ramen noodles. 1/2 pound ground beef. 1/4 cup teriyaki sauce. 1/4 cup mayonnaise. 1 tablespoon sriracha sauce. 1/2 cup shredded lettuce. 2 slices of American cheese. 2 fried eggs. 2 green onions, chopped. Salt and pepper to taste. Vegetable oil for frying.

Instructions: Follow the directions on the package to cook the ramen noodles. Let it cool down after draining. Put the cooked ramen noodles, salt, and pepper in a bowl. Combine well. Make 4 equal portions of the ramen mix and shape them into patties about the size of buns. Put vegetable oil in a pan and heat it over medium-high heat. Each side should take about 34 minutes to cook until golden brown and crispy. Put paper towels down to dry. Over medium-high heat, cook the ground beef in the same pan until it's done. Add the teriyaki sauce and stir it in. Cook for two more minutes. To make spicy mayo, mix mayonnaise and sriracha sauce in a small bowl. To make the ramen burgers, put a patty of ramen on a plate, add a slice of American cheese on top, and melt the cheese a bit under a broiler. Put a big scoop of the teriyaki beef on top of the cheese, and then cover it with lettuce shreds. Spread the spicy mayo over the lettuce and top it with a fried egg. Add chopped green onions on top, and then use another ramen patty as a bun to finish. Serve your tasty ramen burger right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

donnelly digest

[carlottamanaigo]

With a rich chocolate finish, these vegan and gluten-free tahini cookies are a great treat. Almond flour, tahini, and maple syrup work together to make a soft and chewy cookie. The chocolate dip makes it extra decadent.

Ingredients: 1 cup almond flour. 1/2 cup tahini. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/3 cup vegan chocolate chips. 1 tbsp coconut oil.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, tahini, maple syrup, vanilla extract, and salt in a bowl and mix them together. Mix everything together well. Roll the dough into small balls with your hands and place them on the baking sheet that has been prepared. Make each ball a little flatter with your palm. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let it cool all the way down on the baking sheet after taking it out of the oven. Put vegan chocolate chips and coconut oil in a bowl that can go in the microwave. Stir the chocolate every 30 seconds while heating it in the microwave until it melts and is smooth. Once the cookies are cool, dip them half way into the melted chocolate and then put them back on the baking sheet lined with parchment paper. Put the baking sheet in the fridge for 15 to 20 minutes, or until the chocolate is hard. Take the cookies out of the fridge and enjoy once the chocolate has set.

Prep Time: 15 minutes

Cook Time: 12 minutes

rebecca kukla

[carlottamanaigo]

With these adorable and tasty cookies, you can indulge in the delectable combination of pumpkin and almond. The warm spices and nutty flavors combine to make an ideal treat for any occasion.

Ingredients: 1 cup pumpkin puree. 1/2 cup almond flour. 1/2 cup oat flour. 1/4 cup maple syrup. 1/4 cup coconut oil melted. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/4 tsp salt. 1/2 cup chopped almonds.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the pumpkin puree, almond flour, oat flour, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well until a uniform dough forms. Fold in the chopped almonds to the dough. Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten each cookie with the back of a fork. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these adorable and delicious pumpkin almond cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

dusty zoo

[carlottamanaigo]

These Baked Honey Sriracha Wings are a hit appetizer or snack because they have the ideal balance of sweetness and spiciness. They are a breeze to make and perfect for any get-together or game day.

Ingredients: 2 lbs chicken wings. 1/4 cup Sriracha sauce. 1/4 cup honey. 2 tablespoons soy sauce. 2 tablespoons melted butter. 1 teaspoon minced garlic. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Sesame seeds and chopped green onions for garnish.

Instructions: Preheat your oven to 425F 220C. In a bowl, mix together Sriracha sauce, honey, soy sauce, melted butter, minced garlic, salt, and black pepper to create the sauce. Place the chicken wings in a large mixing bowl and pour the sauce over them. Toss the wings until they are evenly coated with the sauce. Arrange the coated wings on a baking sheet lined with parchment paper or a greased baking dish. Bake the wings in the preheated oven for 35-40 minutes, turning them halfway through, until they are cooked through and crispy. Remove the wings from the oven and garnish with sesame seeds and chopped green onions. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 40 minutes

schoonheidssalon ellen dufour

[carlottamanaigo]

These spiced chicken drumsticks are flavorful and crispy thanks to the air fryer. They make for a perfect appetizer or main course.

Ingredients: 8 chicken drumsticks. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray.

Instructions: For a spice rub, put olive oil, paprika, garlic powder, cayenne pepper, salt, and black pepper in a bowl and mix them together. Use paper towels to dry the chicken drumsticks, and then rub the spice mix all over each one. For 5 minutes, heat your air fryer up to 375F 190C. Spray cooking spray on the air fryer basket just enough to keep food from sticking. Spread the chicken drumsticks out in a single layer in the air fryer basket. If you cook the drumsticks in an air fryer at 375F 190C for 25 to 30 minutes, flipping them over halfway through, they will be golden brown and the internal temperature will reach 165F 74C. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 30 minutes

I am sleepless

[carlottamanaigo]

This Hearty Lentil and Mushroom Ragu Pasta is a comforting and satisfying vegan dish packed with protein and flavor. The lentils and mushrooms create a rich, savory sauce that pairs perfectly with your favorite pasta.

Ingredients: 1 cup brown lentils. 2 cups water. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 1 can 14 oz diced tomatoes. 1 can 6 oz tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 8 oz pasta of choice. Fresh parsley, chopped for garnish.

Instructions: Put lentils and water in a saucepan. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Take out any extra water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the diced onion and cook for about 5 minutes, until the onion turns clear. Cut up some garlic and put some sliced mushrooms in the pan. For about 7 to 8 minutes, cook until the mushrooms are soft and browned. Add tomato paste, dried thyme and oregano, salt, and pepper, and mix them in. Stir the cooked lentils into the pan after adding them. Let the flavors blend for 10 to 15 minutes. Follow the directions on the package to cook the pasta until it's al dente while the sauce simmers. Remove the water and set it aside. Set the lentil and mushroom ragu on top of pasta that has been cooked. Add chopped fresh parsley as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

weinbau windholz

[carlottamanaigo]

Enjoy these double chocolate muffins, they are rich and decadent. The perfect way to satisfy your chocolate cravings at any time!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1 cup semi-sweet chocolate chips.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt together in a large bowl using a whisk. Melt the butter and add the eggs and vanilla extract to a different bowl. Add the buttermilk to the dry ingredients after adding the wet ones. Mix it up until it's just right. Do not mix too much. Mix the chocolate chips in slowly. Fill up each muffin tin cup about two thirds of the way to the top with muffin batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty double chocolate muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

iisaku kunstide kool

[carlottamanaigo]

These Blueberry Hazelnut Oat Bars are a delightful vegan treat, perfect for breakfast or as a healthy snack. Packed with wholesome ingredients like oats, dates, hazelnuts, and fresh blueberries, they offer a burst of flavor and energy to fuel your day.

Ingredients: 2 cups rolled oats. 1 cup pitted dates. 1/2 cup hazelnuts. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup fresh blueberries. 1 tablespoon lemon juice. 1/4 teaspoon cinnamon. Pinch of salt.

Instructions: Preheat your oven to 350F 175C. In a food processor, pulse the rolled oats until they resemble coarse flour. Add the pitted dates, hazelnuts, maple syrup, melted coconut oil, cinnamon, and salt to the food processor. Pulse until a sticky dough forms. Line a baking dish with parchment paper, then press half of the oat mixture into the bottom of the dish. In a bowl, mix together the fresh blueberries and lemon juice. Spread the blueberry mixture evenly over the oat layer in the baking dish. Crumble the remaining oat mixture over the blueberry layer, pressing down lightly. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown. Allow the bars to cool completely before slicing into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

r.v. de cowboys

[carlottamanaigo]

These Peanut Butter Muddy Buddy Cookies combine the flavors of peanut butter and chocolate in a delightful cookie. They have a soft and chewy texture on the inside and are coated with powdered sugar for an extra touch of sweetness.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup powdered sugar.

Instructions: Preheat oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, mix peanut butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined. Stir in the chocolate chips. Scoop tablespoonfuls of dough and roll into balls. Place on the prepared baking sheets and gently flatten with a fork. Bake for about 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Once the cookies are cooled, place the powdered sugar in a zip-top bag. Add a few cookies at a time and shake to coat them in powdered sugar. Tap off the excess powdered sugar and place the cookies on a serving platter. Enjoy these delicious Peanut Butter Muddy Buddy Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

inferno trail

[carlottamanaigo]

These Asian dumplings are filled with a delicious mixture of ground pork and Napa cabbage, then pan-fried to crispy perfection. The sesame-hoisin sauce adds a savory and slightly sweet flavor that perfectly complements the dumplings. They make for a delightful appetizer or main course!

Ingredients: 1 package of dumpling wrappers. 1/2 pound ground pork. 1 cup finely chopped Napa cabbage. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 1/4 cup green onions, chopped. 2 tablespoons vegetable oil for frying. 1/4 cup water.

Instructions: Put chopped Napa cabbage, minced garlic, minced ginger, soy sauce, sesame oil, black pepper, salt, and chopped green onions in a large bowl. Put a little filling in the middle of each dumpling wrapper. Wet your finger and rub the edges of the wrapper together. Press the edges of the wrapper together to seal the dumpling. Fold the wrapper in half to make a half-moon shape. In a nonstick pan, heat the vegetable oil over medium-high heat. In a pan, cook the dumplings until the bottoms are golden brown. This should take about two to three minutes. Add 1/4 cup of water to the pan and cover it right away. If you steam the dumplings for five minutes, the wrappers should become clear and the filling should be cooked all the way through. Take off the lid and cook the dumplings for another two to three minutes so the bottoms get crispy. Do the sesame-hoisin sauce while the dumplings are cooking. Mix 2 tablespoons of hoisin sauce with 1 tablespoon of sesame oil. The sesame-hoisin sauce can be used to dip the hot dumplings.

Prep Time: 30 minutes

Cook Time: 15 minutes

community planning alliance

[carlottamanaigo]

Indulge in the rich and creamy goodness of vegan chocolate hazelnut mousse paired with luscious coconut whipped cream and a crunchy hazelnut topping. This dessert is a delightful combination of flavors and textures, perfect for any occasion.

Ingredients: 1 cup vegan chocolate chips. 1 cup canned coconut milk. 1/2 cup roasted hazelnuts. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1 can coconut cream chilled in the refrigerator for at least 24 hours. 2 tbsp powdered sugar. Hazelnuts for garnish.

Instructions: The vegan chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between. Melted chocolate, canned coconut milk, roasted hazelnuts, maple syrup, vanilla extract, and salt should all be combined in a blender. Blend until creamy and smooth. To set, pour the chocolate-hazelnut mixture into serving bowls or glasses and place them in the refrigerator for at least two hours. Make the coconut whipped cream while the mousse is cooling. Crack open the chilled coconut cream can and remove the solid cream leaving the liquid behind into a mixing bowl. Using a hand or stand mixer, add powdered sugar to the coconut cream and beat until fluffy. After the mousse solidifies, take it out of the fridge and place a generous dollop of coconut whipped cream on top of each serving. Add crushed or whole hazelnuts as a garnish. Serve and savor your Coconut Whipped Cream and Vegan Chocolate Hazelnut Mousse!

Prep Time: 15 minutes

Cook Time: 2 minutes

build a pedal steel guitar

[carlottamanaigo]

Mediterranean flavors abound in this one-pan dish, Paleo Tuscan Chicken Skillet. Cooked with vibrant bell peppers, cherry tomatoes, and kalamata olives, tender chicken breast pieces are seasoned with flavorful herbs and spices. This dish is filling and tasty, and it's ideal for a quick weeknight supper.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/4 teaspoon crushed red pepper flakes. 1 cup cherry tomatoes, halved. 1/2 cup kalamata olives, pitted and halved. Salt and black pepper to taste. Fresh basil leaves for garnish.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic, saut until fragrant and translucent, about 2 minutes. Add chicken pieces to the skillet and cook until browned on all sides, about 5 minutes. Stir in sliced bell peppers, dried oregano, dried basil, dried thyme, dried rosemary, and crushed red pepper flakes. Cook for an additional 5 minutes, until peppers start to soften. Add cherry tomatoes and kalamata olives to the skillet, stir to combine. Cook for 3-4 minutes until tomatoes start to burst. Season with salt and black pepper to taste. Garnish with fresh basil leaves before serving. Enjoy your Paleo Tuscan Chicken Skillet!

Prep Time: 15 minutes

Cook Time: 20 minutes

fenton hall

[carlottamanaigo]

A tasty and comforting chicken corn chowder that is easy to make in a pressure cooker. Great for a cozy meal with little work!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 4 cups frozen corn kernels. 1 onion, finely chopped. 3 carrots, diced. 3 celery stalks, diced. 4 cups chicken broth. 3 cups potatoes, peeled and diced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup heavy cream. 1/4 cup all-purpose flour. 2 tablespoons butter. Chopped fresh parsley for garnish.

Instructions: Melt the butter in the pressure cooker while it's on saut mode. Put in the chicken dices and cook until they turn brown. Chop up the garlic, onion, carrots, and celery and add them. Cook the vegetables in oil until they get soft. Add the flour, mix it in well, and cook for two minutes to get rid of the raw flour taste. Add the chicken broth and stir it in so that there are no lumps. Put in the corn, thyme, rosemary, salt, and black pepper. Make sure the lid is on tight, and cook for 8 minutes on high pressure. Open the lid after a quick release. Add the heavy cream and stir it in. Simmer the chowder for five more minutes. If you need to, change the seasoning. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

les anges deden

[carlottamanaigo]

A tropical delight featuring the sweet flavors of pineapple and coconut, with a hint of vanilla.

Ingredients: 2 oz pineapple juice. 1 oz coconut rum. 1 oz vanilla vodka. Splash of grenadine. Pineapple wedge and cherry for garnish.

Instructions: In a shaker filled with ice, combine pineapple juice, coconut rum, and vanilla vodka. Shake well. Strain into a chilled glass filled with ice. Add a splash of grenadine. Garnish with a pineapple wedge and cherry. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

natalja sticco