Gadgetz an Auction House

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This Dill Cucumber Salad is a refreshing and tangy side dish, perfect for a summer meal. The combination of crisp cucumbers, red onions, and fresh dill is complemented by a sweet and tangy dressing.

Ingredients: 2 cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup white vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine sliced cucumbers and red onion. In a separate small bowl, whisk together white vinegar, olive oil, honey, fresh dill, salt, and pepper. Pour the dressing over the cucumbers and onions, and toss to combine. Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and garnish with extra dill if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Scott Barley

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These Fenugreek Bars are a delightful blend of nutritious fenugreek seeds, rich cocoa powder, and sweet maple syrup, all held together in a gluten-free and vegan chocolate treat. Perfect for a guilt-free indulgence or a healthy snack.

Ingredients: 1 cup fenugreek seeds. 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup vegan chocolate chips optional, for topping.

Instructions: Start by heating the oven to 350F 175C. Fenugreek seeds should be turned into a fine powder in a food processor. Fenugreek powder, cocoa powder, maple syrup, melted coconut oil, almond milk, vanilla extract, and salt should all be mixed together in a bowl. Mix everything together well. Press the mixture into a baking dish that has been lined with parchment paper. After the oven is hot, bake for 20 to 25 minutes, or until the edges are starting to turn golden. Take it out of the oven and let it cool all the way down. If you want to add more chocolate flavor, melt vegan chocolate chips and drizzle them over the bars once they are cool. Cut into bars and serve after it's set.

Prep Time: 15 minutes

Cook Time: 25 minutes

Carpi Foto Fest

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This slow cooker recipe for Mom's Mexican shredded beef is packed with flavor and perfect for a variety of dishes. Tender beef cooked with aromatic spices and tomatoes results in a versatile and delicious meal.

Ingredients: 3 lbs beef chuck roast. 1 onion, diced. 4 cloves garlic, minced. 1 can 14.5 oz diced tomatoes with green chilies. 1/4 cup beef broth. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 tablespoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the beef chuck roast in the crock pot. Dice the onion, mince the garlic, add the tomatoes with green chilies, chili powder, cumin, paprika, dried oregano, salt, and pepper. Now mix everything together. When the beef is soft enough to shred with a fork, cover and cook on low for 8 to 10 hours or high for 4 to 6 hours. Take the beef out of the slow cooker when it's done cooking and shred it with two forks. Add the shredded beef back to the slow cooker and mix it with the sauce. It needs to cook for another 30 minutes so the flavors can soak in. You can put the shredded Mexican beef in tacos, burritos, salads, or any other dish you like.

Prep Time: 15 minutes

Cook Time: 480 minutes

Barb Round

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This homemade sno cone syrup recipe is quick and easy to make, requiring just three simple ingredients. Customize it with your favorite flavor of Kool-Aid mix for a refreshing treat!

Ingredients: 2 cups granulated sugar. 1 cup water. 1 packet Kool-Aid drink mix any flavor.

Instructions: In a saucepan, combine sugar and water over medium heat. Stir until sugar is dissolved and mixture comes to a boil. Remove from heat and stir in Kool-Aid mix until fully dissolved. Allow the syrup to cool completely before using. Store in airtight containers in the refrigerator.

Prep Time: 5 minutes

Cook Time: 5 minutes

21 Hetherington

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These slow cooker chicken tacos are incredibly easy to make and packed with flavor. Perfect for a cozy dinner for two!

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup salsa. 1 tablespoon taco seasoning. 1/2 cup chicken broth. Tortillas, for serving. Taco toppings of your choice cheese, lettuce, tomatoes, etc..

Instructions: Put chicken breasts in the crock pot. To make taco seasoning, salsa, and chicken broth, mix them in a bowl. Cover the chicken with the sauce. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and easy to shred. Use two forks to shred the chicken, then mix it with the cooking juices. Make tacos with the chicken and your favorite toppings.

Prep Time: 10 minutes

Cook Time: 240 minutes

Linden Tree PTA

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Hatch Chile Cheeseburgers are a tasty take on regular cheeseburgers. They have the strong flavors of roasted Hatch chiles and melted pepper jack cheese. They're great for grilling season or whenever you want a tasty burger.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices pepper jack cheese. 4 roasted Hatch chiles, peeled and seeded. Salt and pepper to taste. Optional toppings: lettuce, tomato, onion, avocado.

Instructions: Warm the grill up to a medium-high level. Make 4 patties out of the ground beef that are all the same size. On both sides, season the patties with salt and pepper. The patties should be grilled for four to five minutes on each side, or until they are done the way you like them. Put a slice of pepper jack cheese on top of each patty in the last minute of cooking and let it melt. On the grill, toast the buns for about one minute. To make the burgers, put one patty on each bun and then add a roasted Hatch chile and any other toppings you want. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Tahoe – Truckee Job Fair

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On cold days, this Butternut Squash Noodle Soup with Tofu is a great way to stay warm and cozy. It's a tasty take on traditional noodle soup recipes that is full of flavor and good for you.

Ingredients: 1 medium butternut squash, peeled and spiralized. 1 block tofu, cubed. 4 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground ginger. 1 teaspoon ground turmeric. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Tofu cubes, butternut squash spirals, ground ginger, and ground turmeric should all be added. Mix well. Add the vegetable broth and bring it to a simmer. Then let it cook for 15 to 20 minutes, or until the butternut squash noodles are soft. Add pepper and salt to taste. Serve hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Scott Barley

[gadgetzanauctionhouse]

Cherry tomatoes, olives, artichoke hearts, peppers, salami, and provolone cheese make up this Antipasto Salad, which is a wonderful mix of bright flavors and textures. It's the perfect starter or side dish for any Italian-style meal when tossed in a tangy balsamic vinaigrette.

Ingredients: 1 cup cherry tomatoes, halved. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup green olives, pitted and sliced. 1/2 cup marinated artichoke hearts, drained and chopped. 1/2 cup roasted red peppers, sliced. 1/2 cup pepperoncini peppers, sliced. 1/2 cup salami, sliced. 1/2 cup provolone cheese, cubed. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and freshly ground black pepper, to taste. Freshly grated Parmesan cheese, for garnish.

Instructions: In a large salad bowl, combine cherry tomatoes, Kalamata olives, green olives, marinated artichoke hearts, roasted red peppers, pepperoncini peppers, salami, provolone cheese, red onion, and fresh basil leaves. In a small bowl, whisk together extra-virgin olive oil and balsamic vinegar to make the dressing. Season with salt and freshly ground black pepper to taste. Drizzle the dressing over the salad ingredients in the large salad bowl. Toss everything together until well coated with the dressing. Garnish the salad with freshly grated Parmesan cheese. Serve immediately and enjoy your delicious Antipasto Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mount Gorkha

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This Grilled Pepper Potato Salad with Creamy Mustard Dressing is the perfect side dish for any summer barbecue or picnic. The smoky grilled peppers and tender baby potatoes are coated in a creamy and tangy mustard dressing, creating a delightful combination of flavors and textures.

Ingredients: 2 lbs baby potatoes, halved. 2 red bell peppers, quartered. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon honey. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1/4 cup fresh parsley, chopped. 1/4 cup green onions, thinly sliced. 1/4 cup crumbled feta cheese.

Instructions: Warm up the grill over medium-high heat. Take two large bowls and add the baby potatoes that have been cut in half. Add two tablespoons of olive oil, salt, and pepper. For about 15 to 20 minutes, turn the potatoes over every so often while grilling until they are soft and have grill marks. Take them off the grill and let them cool down a bit. Add salt and pepper to the red bell peppers and brush them with the rest of the olive oil. Then, put them on the grill for about 10 to 12 minutes, or until they are slightly charred and soft. Take them off the grill and let them cool down. Whip the Dijon mustard, honey, minced garlic, and fresh lemon juice together in a small bowl. This will make the creamy mustard dressing. Add pepper and salt to taste. Remove the red bell peppers from the grill and chop them up into small pieces. Add these to the bowl with the grilled potatoes. Add the creamy mustard dressing to the grilled peppers and potatoes, and gently toss them to cover them all. Chop up some fresh parsley, green onions, and feta cheese and sprinkle them on top. If you want, you can serve the Grilled Pepper Potato Salad warm. Enjoy your creamy potato salad that tastes like it was cooked over a fire!

Prep Time: 15 minutes

Cook Time: 25 minutes

AmsOil-Indy

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A vegan gingerbread cake that is moist and full of flavor, topped with a light lemon whipped cream. This dessert is wonderful for any event because it has both warm spices and tangy lemon.

Ingredients: 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup molasses. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1/2 cup non-dairy milk such as almond or soy. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 cup vegan whipped cream store-bought or homemade. Zest of 1 lemon. 2 tbsp lemon juice. 2 tbsp powdered sugar.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In another bowl, mix together the molasses, maple syrup, applesauce, vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Transfer the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the lemon whipped cream. In a mixing bowl, combine the vegan whipped cream, lemon zest, lemon juice, and powdered sugar. Beat until stiff peaks form. Once the cake has cooled completely, spread the lemon whipped cream on top. Slice and serve the vegan gingerbread cake with lemon whipped cream.

Prep Time: 20 minutes

Cook Time: 35 minutes

MY ELM FOR PLATH

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This Keto Chicken Alfredo Zoodles recipe is a delicious low carb alternative to traditional pasta dishes. It's creamy, hearty, and family-friendly, perfect for a satisfying meal without the guilt!

Ingredients: 2 medium zucchinis, spiralized into zoodles. 2 chicken breasts, sliced thinly. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put in the chicken breasts that have been cut up and cook them until they are no longer pink. Cook the zoodles for two to three minutes, until they are soft but still have some bite to them. Heavy cream and grated Parmesan cheese should be added and stirred in until the sauce gets thick. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

ICCPBS 2018

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This gluten-free roasted vegetable power bowl is a tasty and healthy meal that is full of fiber, vitamins, and flavor. For a healthy lunch or dinner, this is a great choice!

Ingredients: 2 cups of mixed vegetables e.g., carrots, broccoli, bell peppers. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1 cup cooked quinoa. 1 cup cooked chickpeas. 2 cups baby spinach leaves. 1/4 cup hummus. 1/4 cup sliced almonds. 2 tablespoons lemon juice. 2 tablespoons balsamic vinegar.

Instructions: Turn on your oven and heat it up to 425F 220C. Add the mixed vegetables to a bowl and add the olive oil, garlic powder, onion powder, salt, and pepper. Toss the vegetables until they are well covered. Place the seasoned vegetables in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring them once, or until they are soft and slightly crispy. Put together your bowls while the vegetables are roasting. Put cooked quinoa on the bottom of the dish and add chickpeas and baby spinach leaves on top. After the vegetables are done roasting, put them in the bowls too. Cover each bowl with hummus and top with sliced almonds. To make a dressing, mix lemon juice and balsamic vinegar in a small bowl with a whisk. Put some of the dressing on top of each power bowl. Enjoy your gluten-free roasted vegetable power bowl right away!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mokyklos Tinklalapis

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This Tomato Basil Pizza Dip combines the flavors of classic pizza in a creamy, gooey dip. It's perfect for parties, game days, or anytime you're craving a delicious snack!

Ingredients: 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh basil leaves. 1/4 teaspoon garlic powder. 1/4 teaspoon dried oregano. 1/4 teaspoon crushed red pepper flakes optional. 1 baguette, sliced and toasted for serving.

Instructions: Preheat oven to 375F 190C. In a small baking dish, spread marinara sauce evenly on the bottom. Sprinkle half of the shredded mozzarella cheese over the marinara sauce. Sprinkle half of the grated Parmesan cheese over the mozzarella cheese. Sprinkle half of the chopped fresh basil leaves over the Parmesan cheese. Repeat the layers with the remaining ingredients in the same order: mozzarella cheese, Parmesan cheese, and basil leaves. Sprinkle garlic powder, dried oregano, and crushed red pepper flakes if using over the top layer. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with additional fresh basil leaves if desired. Serve hot with toasted baguette slices for dipping.

Prep Time: 10 minutes

Cook Time: 25 minutes

Palace Rigg

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These Garlic Stuffed Mushrooms are packed with flavor and make a perfect appetizer or side dish for any occasion. The mushrooms are stuffed with a savory mixture of garlic, mushroom stems, Parmesan cheese, and fresh parsley. They're easy to make and are sure to impress your guests. Plus, they're keto-friendly and low in carbs, making them a great option for anyone following a ketogenic diet.

Ingredients: 12 large button mushrooms. 2 cloves garlic, minced. 2 tbsp olive oil. 2 tbsp grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper, to taste.

Instructions: Preheat the oven to 375F 190C. Line a baking sheet with parchment paper. Remove the stems from the mushrooms and finely chop them. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Cook until softened, about 3-4 minutes. Season with salt and pepper to taste. Fill each mushroom cap with the cooked garlic and mushroom mixture, pressing it down gently to pack it in. Place the stuffed mushrooms on the prepared baking sheet. Drizzle the remaining olive oil over the stuffed mushrooms. Sprinkle grated Parmesan cheese over the mushrooms. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is golden brown. Remove from the oven and sprinkle chopped fresh parsley over the mushrooms before serving. Enjoy these delicious Garlic Stuffed Mushrooms as a savory keto-friendly appetizer or side dish!

Prep Time: 15 minutes

Cook Time: 20 minutes

Nathun Finkhouse

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This classic wine and food pairing with El Sospechoso lets you taste the rich flavors of Spain. The strong fruity notes in the wine go well with the smooth Manchego cheese, the salty Jamn Ibrico, and the crunchy Marcona almonds, making for a delicious meal.

Ingredients: 1 bottle of El Sospechoso wine. 200g Manchego cheese, sliced. 200g Jamn ibrico, thinly sliced. 100g Marcona almonds. 1 baguette, sliced and toasted.

Instructions: Arrange the sliced Manchego cheese, Jamn ibrico, Marcona almonds, and toasted baguette on a serving platter. Open the bottle of El Sospechoso wine and let it breathe for 15 minutes. Serve the wine alongside the platter of cheese, ham, almonds, and baguette slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

Phislmc

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These savory chickpea pancakes are bursting with flavor and paired with a delightful mango paneer filling. Perfect for a vegan brunch or light dinner!

Ingredients: 1 cup chickpea flour. 1/2 cup water. 1/2 cup chopped onion. 1/4 cup chopped cilantro. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon turmeric. Salt to taste. Oil for frying. 1 ripe mango, diced. 1 cup firm tofu, crumbled. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a mixing bowl, combine chickpea flour, water, chopped onion, cilantro, ground cumin, ground coriander, turmeric, and salt. Mix well to form a smooth batter. Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the skillet and spread it into a thin pancake. Cook for 2-3 minutes on each side until golden brown and crispy. Repeat with the remaining batter. In a separate bowl, combine diced mango, crumbled tofu, nutritional yeast, lemon juice, salt, and pepper. Mix well to make the mango paneer. Serve the chickpea pancakes hot with mango paneer filling. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ps254

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With this Spicy Shrimp and Tomato Cous Cous recipe, you can make a tasty meal that is also quick and easy. You will love the taste of this dish with juicy shrimp, spicy tomato sauce, and fluffy couscous.

Ingredients: 1 cup couscous. 1 1/4 cups chicken broth. 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons fresh cilantro, chopped. Lemon wedges for serving.

Instructions: Bring the chicken broth to a boil in a medium-sized saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Warm the olive oil in a big pan over medium-high heat. It will take about three minutes of cooking after adding the chopped onion until it turns clear. Add the garlic that has been chopped up and cook for another 30 seconds. Place the shrimp in the pan and cook for two to three minutes on each side, or until they turn pink and opaque. Take the shrimp out of the pan and set them aside. Put the diced tomatoes, cumin, paprika, cayenne pepper, salt, and pepper in the same pan. For about 5 minutes, or until the sauce gets a little thicker, cook. Bring the cooked shrimp back to the pan and mix them with the tomato sauce. Use a fork to fluff up the couscous again, then divide it between plates to serve. Put the spicy shrimp and tomato mix on top of the couscous. Serve with lemon wedges and chopped cilantro on top. We hope you enjoy your spicy shrimp and tomato couscous.

Prep Time: 15 minutes

Cook Time: 20 minutes

TIVERTON FOUR CORNERS FUN RUN