Doku Doki

lynne rowe - nms griffen - alison mcconwell - becca cline - damian vega velasco

[doku-doki]

Melt in Your Mouth Braised Pork Belly has a lot of great flavors. This recipe from Taste of Home makes pork belly that is tender and juicy, with a crispy skin, and it's cooked in a savory and fragrant liquid.

Ingredients: 2 lbs pork belly, skin-on. Salt and pepper, to taste. 2 tablespoons vegetable oil. 1 onion, sliced. 4 cloves garlic, minced. 1/4 cup soy sauce. 1/4 cup Shaoxing wine. 1/4 cup sugar. 2 cups chicken broth. 2 star anise. 2-3 dried red chilies. 1 cinnamon stick. 4 slices ginger. 2 green onions, sliced for garnish.

Instructions: Preheat the oven to 325F 163C. Score the pork belly skin with a sharp knife. Season the pork belly with salt and pepper. In an oven-safe pot, heat vegetable oil over medium-high heat. Sear the pork belly, skin side down, until golden brown. Remove and set aside. In the same pot, saut sliced onion and minced garlic until fragrant. Add soy sauce, Shaoxing wine, sugar, chicken broth, star anise, dried red chilies, cinnamon stick, and ginger. Stir to combine. Return the seared pork belly to the pot, ensuring the skin is above the liquid. Bring the liquid to a simmer. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the pork is tender and the skin is crispy. Remove from the oven and let it rest for a few minutes. Slice the pork belly into serving portions. Garnish with sliced green onions and serve this Melt in Your Mouth Braised Pork Belly over rice or your favorite side. Enjoy the rich and flavorful experience of this classic pork belly dish!

Prep Time: 20 minutes

Cook Time: 180 minutes

fenton hall

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You can eat a moist, tasty carrot cake without feeling bad about it. For a quick and easy dessert, this Keto Instant Pot Carrot Cake is made with low-carb ingredients and cooked just right in the Instant Pot.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup granulated erythritol or preferred keto-friendly sweetener. 2 tsp baking powder. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp salt. 4 large eggs. 1/2 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 1/2 cups grated carrots. 1/2 cup chopped pecans or walnuts optional.

Instructions: Put erythritol, baking powder, cinnamon, nutmeg, salt, almond flour, and coconut flour in a bowl. Crack the eggs into a different bowl and mix them with the almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ones one at a time while stirring them together. If using nuts, chop them up and mix them in with the grated carrots. Spray some cooking spray on a cake pan that fits inside your Instant Pot. Then, put the batter in it. Put the trivet inside the Instant Pot after adding one cup of water. Carefully put the cake pan on top of the trivet. On the Instant Pot, close the lid and press "Manual." Let it cook for 25 minutes. After that, let the pressure drop naturally for 10 minutes, and then quickly let go of any extra pressure. Take the cake pan out of the Instant Pot carefully, and let the cake cool completely before cutting it. If you want, you can top the slices with whipped cream or cream cheese frosting.

Prep Time: 15 minutes

Cook Time: 25 minutes

adina crawford

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This Instant Pot chicken dish is perfectly cooked and smells great thanks to a wonderful mix of lemon and herbs.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1/4 cup fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Season chicken breasts with salt and pepper. Set Instant Pot to 'Saute' mode and heat olive oil. Add chicken breasts and brown on both sides. Remove chicken and set aside. Add minced garlic to the pot and saut until fragrant. Pour in chicken broth, lemon juice, oregano, and thyme. Stir well. Place the browned chicken back into the Instant Pot. Seal the Instant Pot and set to 'Pressure Cook' for 8 minutes. Once done, quick release pressure and carefully open the lid. Serve the lemon herb chicken with the flavorful sauce. Garnish with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 8 minutes

fransk livsstil

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Indulge in these Paleo-friendly Chocolate Mousse Brownies that are gluten-free and dairy-free. The rich and fudgy brownie base is topped with a velvety chocolate mousse for a decadent treat.

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1/2 cup cacao powder. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 3 eggs. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt. 1/2 cup dark chocolate chips Paleo-friendly. 1 can 13.5 oz full-fat coconut milk, refrigerated overnight. 2 tbsp honey. 1 tsp vanilla extract. Fresh berries for garnish optional.

Instructions: Set the oven temperature to 175C 350F. To make removal easier, line an 8x8-inch baking pan with parchment paper and grease it. Almond flour, coconut flour, cacao powder, eggs, baking soda, vanilla extract, melted coconut oil, and a dash of salt should all be combined in a mixing bowl. Blend until well combined. Mix the dark chocolate chips into the batter for the brownies. Transfer the brownie mixture into the baking pan that has been preheated and level it out. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Let the brownies cool in the pan completely. Make the chocolate mousse while the brownies cool. Crack open the can of chilled coconut milk and remove the thick coconut cream, leaving the liquid behind, into a mixing bowl. To the coconut cream, add the vanilla extract and honey, and beat until light and fluffy. Spread the chocolate mousse on top of the brownies after they have cooled. For the mousse to set, place the brownies in the refrigerator for at least an hour. If desired, top with fresh berries just before serving. Savor the delectable Brownies with Paleo Chocolate Mousse!

Prep Time: 15 minutes

Cook Time: 25 minutes

polboske

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In this low-carb take on carbonara, roasted spaghetti squash is mixed with an egg and Parmesan cheese sauce that is thick and creamy.

Ingredients: 1 medium spaghetti squash. 4 slices bacon, diced. 2 cloves garlic, minced. 2 large eggs. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until tender. While the squash is baking, cook the diced bacon in a skillet over medium heat until crispy. Remove bacon from the skillet and set aside, leaving the bacon grease in the skillet. Add minced garlic to the skillet and cook until fragrant, about 1 minute. In a bowl, whisk together eggs and Parmesan cheese. Season with salt and pepper. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Transfer the squash strands to the skillet with the garlic and bacon grease. Pour the egg mixture over the squash in the skillet and quickly toss until the squash is evenly coated and the eggs are cooked through, about 2-3 minutes. Remove from heat and stir in cooked bacon. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 45 minutes

build a pedal steel guitar

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Churro Ice Cream Sandwiches combine the crispy, cinnamon sweetness of churros with creamy ice cream for a delightful treat. The addition of chocolate coating adds an extra layer of indulgence.

Ingredients: 8 churros. 4 scoops of ice cream flavor of your choice. 1/2 cup chocolate chips. 1 tablespoon vegetable oil. Sprinkles optional.

Instructions: Follow the directions on the package to make the churros, then let them cool down a bit. Put a scoop of ice cream on one of the halves that are flat. Put another churro on top of it to make a sandwich. Do it again with the rest of the ice cream and churros. Put the vegetable oil and chocolate chips in a bowl that can go in the microwave. Melt the chocolate chips in the microwave for 30 seconds at a time, stirring between each time. Let any extra chocolate drip off after dipping each churro sandwich halfway into the melted chocolate. If you want to add more fun, you can sprinkle with sprinkles. Lay the sandwiches out on a baking sheet lined with parchment paper. Freeze them for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 5 minutes

bissau economics lab

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A comforting and velvety soup combining the delicate flavors of leeks and potatoes, enriched with cream for a luxurious finish.

Ingredients: 2 leeks, sliced. 2 large potatoes, peeled and diced. 2 tbsp butter. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, melt butter over medium heat. Add leeks and potatoes, saut until softened, about 5 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. Using an immersion blender, blend soup until smooth. Stir in heavy cream, season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with chopped chives.

Prep Time: 10 minutes

Cook Time: 25 minutes

eaa artists gallery

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They are easy to make and taste great. These slow cooker chicken taco bowls are full of flavor. As the chicken cooks slowly with the beans, corn, tomatoes, and salsa, it gets tender and tastes great. This is a hearty dish that the whole family will love. Serve it over rice or with tortilla chips.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 packet taco seasoning mix. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz diced tomatoes, undrained. 1 cup chicken broth. 1 cup salsa. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Cooked rice or tortilla chips, for serving.

Instructions: In the slow cooker's bottom, put chicken breasts. Put taco seasoning on top of the chicken. Put salsa, corn, black beans, diced tomatoes, and chicken broth in the slow cooker. Mix the ingredients together. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Use two forks to shred the chicken after it's done cooking. Add the shredded chicken back to the slow cooker mix. Add pepper and salt to taste. You can put the chicken taco mix on top of cooked rice or tortilla chips. Before you serve, sprinkle shredded cheese and chopped cilantro on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Meet at 66 King East

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This is a great cocktail for any occasion because it is herbal and refreshing, made with vodka infused with rosemary and fresh lemon juice.

Ingredients: 2 oz rosemary-infused vodka. 1 oz fresh lemon juice. 1 oz simple syrup. Club soda. Ice cubes. Rosemary sprig and lemon slice for garnish.

Instructions: In a shaker, combine rosemary-infused vodka, fresh lemon juice, and simple syrup. Add ice cubes and shake well. Strain the mixture into a glass filled with ice. Top with club soda and stir gently. Garnish with a rosemary sprig and a lemon slice. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

reimagine the world

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Slowly cooking cabbage and tender Kalua Pork in a crockpot will make your Sunday dinner taste like it's in Hawaii.

Ingredients: 4 lbs pork butt or shoulder, boneless, skinless, trimmed of excess fat. 1 tbsp liquid smoke. 1 tbsp sea salt. 1 head green cabbage, shredded. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 tsp black pepper. 1 cup chicken or vegetable broth.

Instructions: Wet smoke and salt the pork butt and rub it with it. In the slow cooker's bottom, put the cabbage, onion, and garlic. Place the pork that has been seasoned on top of the cabbage mix. Put black pepper on the pork. Cover the pork with broth. Cover and set the temperature to low. Cook for 8 to 10 hours, or until the pork is soft and can be shred with a fork. When it's done, use two forks to shred the pork and mix it with the cabbage mixture. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

debs

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With the tastes of nachos and a hearty bean patty, this Ultimate Mexican Nacho Burger is a tasty and flavorful vegan burger. This dish is a fiesta in every bite, with avocado, tomato, pickled jalapenos, vegan sour cream, and salsa on top.

Ingredients: 1 cup cooked black beans, drained and rinsed. 1/2 cup finely chopped red onion. 2 cloves garlic, minced. 1/2 cup cornmeal. 1/4 cup nutritional yeast. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/2 teaspoon chili powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1 tablespoon lime juice. 1/4 cup tomato paste. 1 tablespoon soy sauce. 1 tablespoon olive oil. 4 vegan burger buns. 1 avocado, sliced. 1 tomato, sliced. 1/4 cup pickled jalapenos. 1/4 cup vegan sour cream. 1/4 cup salsa.

Instructions: Mash the black beans in a big bowl until they are mostly smooth. The mashed beans should have cumin, smoked paprika, chili powder, salt, pepper, cilantro, lime juice, tomato paste, soy sauce, and red onion added to them. Mix everything together well. Make 4 patties out of the bean mix. Over medium-low heat, warm the olive oil in a big pan. For four to five minutes on each side, or until browned and done, remove from the heat. Warm up the burger buns. Put a patty on the bottom half of each bun to make the burgers. Slices of avocado, tomato, pickled jalapenos, vegan sour cream, and salsa should be put on top. Put the bun's top half on top. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

moda club mexico

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Brown Sugar Garlic Pork Chops have both sweet and savory flavors that you will love. The bone-in pork chops are marinated in a tasty mix of garlic, brown sugar, and soy sauce, and then they are grilled until they are just right. A delicious dish that is easy to make and tastes great.

Ingredients: 4 bone-in pork chops. 1/4 cup brown sugar, packed. 3 tablespoons soy sauce. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a small bowl, mix brown sugar, soy sauce, minced garlic, paprika, salt, and pepper to create a marinade. Place the pork chops in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes. Preheat the grill or grill pan over medium-high heat. Remove the pork chops from the marinade and discard the marinade. Brush each pork chop with olive oil and grill for 4-5 minutes per side or until cooked through. Garnish with chopped fresh parsley before serving.

Prep Time: 40 minutes

Cook Time: 10 minutes

anxiety and trauma research program lab

[doku-doki]

With this Hoisin Glazed Chicken recipe, the sweet and savory hoisin sauce goes well with the rich chicken thighs. This dish is easy to make and tastes great. It's great for a weeknight dinner or having people over.

Ingredients: 4 chicken thighs. 1/4 cup hoisin sauce. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Sesame seeds, for garnish. Chopped green onions, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Add rice vinegar, honey, sesame oil, minced garlic, grated ginger, and hoisin sauce to a small bowl. And mix them all together. Put chicken thighs on a baking sheet that has parchment paper on it. Spread the hoisin sauce mixture out on the chicken thighs and coat them completely with it. Place the chicken in an oven that has already been heated. Bake for 25 to 30 minutes, or until the chicken is fully cooked and the juices run clear. Take it out of the oven when it's done and let it rest for a few minutes. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 10 minutes

Cook Time: 25 minutes

project downtown kc registration logo

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Slow cooking makes it easy to make this classic French dish. Mushrooms, vegetables, and tender beef cooked in a rich red wine sauce.

Ingredients: 2 lbs beef stew meat, cubed. 8 oz mushrooms, sliced. 4 carrots, sliced. 1 onion, diced. 4 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 2 tbsp tomato paste. 1 tbsp Worcestershire sauce. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp all-purpose flour. 2 tbsp butter. Chopped fresh parsley for garnish.

Instructions: Put the beef, mushrooms, carrots, onion, and garlic in a slow cooker. Put tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper in a separate bowl. Add the red wine and whisk them together. Pour the wine mix over the slow-cooked beef and vegetables. Set the timer for 7-8 hours on low or 4-5 hours on high, and cover the pot. Cook until the beef is soft. Melt the butter in a saucepan over medium heat about 30 minutes before you serve. Add the flour and stir it in. Cook for one to two minutes, until it turns golden brown. As you slowly add some of the slow cooker liquid, whisk it in until it's smooth. Put the ingredients back into the slow cooker and mix them together. Put the lid back on and cook for another 30 minutes, until the sauce gets thicker. Serve hot with fresh parsley chopped on top.

Prep Time: 20 minutes

Cook Time: 480 minutes

fransk livsstil

[doku-doki]

Enjoy the rich and decadent flavor of Triple Chocolate Cookies. These cookies contain three different types of chocolate chips, resulting in a melt-in-your-mouth experience that is ideal for all chocolate lovers.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup milk chocolate chips. 1 cup white chocolate chips.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips, milk chocolate chips, and white chocolate chips, distributing them evenly throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these indulgent triple chocolate cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10-12

bertha james

[doku-doki]

Kickstart your day with this nutritious green smoothie packed with vitamins, minerals, and antioxidants. It's a perfect way to stay energized during the FREE 30-Day Green Smoothie Challenge!

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 ripe banana. 1/2 cup pineapple chunks. 1/2 cup cucumber slices. 1/2 cup unsweetened almond milk. 1 tablespoon chia seeds. 1 teaspoon honey optional. Ice cubes optional.

Instructions: Make sure to wash the spinach and kale leaves really well. In a blender, mix together chia seeds, banana, pineapple, cucumber, spinach, and kale. You can add honey for extra sweetness if you want to. If you want your smoothie to be colder, add ice cubes and blend until it is smooth and creamy. You can drink it in a glass and feel better afterward. Use the hashtag

marshall love

[doku-doki]

You can enjoy the crispy goodness of fake fried chicken without having to deep fry it. This recipe makes fried chicken that is better for you than regular fried chicken. It still tastes great and has great texture.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 eggs, beaten.

Instructions: Preheat your oven to 400F 200C. In a shallow dish, mix breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Dip each chicken breast in beaten eggs, then coat evenly with breadcrumb mixture. Place coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and golden brown.

Prep Time: 15 minutes

Cook Time: 25 minutes

the dark sire