Grumpyccfinds

Janelle Salanga - Your Coach DrB - Trufflette - Icookcastle - Montgomery County Red Raiders

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This beef stew with root vegetables cooked in a slow cooker is a hearty and healthy meal that is great for cold days. This dish is easy to make and good for you for the whole family. It has tender beef, carrots, potatoes, and tasty herbs.

Ingredients: 1.5 lbs beef stew meat, cubed. 4 cups beef broth. 4 carrots, peeled and sliced. 3 potatoes, peeled and cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put on low the beef stew meat, potatoes, onions, carrots, and garlic. Salt and pepper should be added along with the beef broth and the dried thyme and rosemary. Mix everything together by stirring. There should be no leaks. Cook on low for 7 to 8 hours or high for 3 to 4 hours, until the beef is soft and the vegetables are done. Taste it when it's done and make any necessary seasoning changes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

Forward man

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This Keto Japanese Wafu Salad Dressing is a flavorful and low-carb alternative to traditional dressings. It combines classic Japanese flavors like soy sauce, sesame oil, and ginger, with a touch of sweetness from a keto-friendly sweetener.

Ingredients: 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon grated ginger. 1 clove garlic, minced. 1 teaspoon Swerve or other keto-friendly sweetener. 1/4 teaspoon xanthan gum optional, for thickening.

Instructions: Put soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and sweetener in a bowl. Use a whisk to mix the ingredients well. Sprinkle xanthan gum over the dressing while whisking it all the time to make it thicker. You can add more sweetener or change the seasonings to suit your taste. Put it in the fridge for at least 30 minutes so the flavors can mix before you serve it. Put it on top of your favorite Japanese wafu salad or use it as a dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

Sam Wineman

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This Healthy Green Smoothie is full of fruits and vegetables that are high in nutrients. It's a great choice for a quick and healthy breakfast or snack.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 cucumber, peeled and chopped. 1 green apple, cored and sliced. 1/2 banana. 1 tablespoon chia seeds. 1 cup almond milk. 1/2 cup Greek yogurt. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Take a blender and put in the following: chia seeds, Greek yogurt, cucumber, green apple, banana, spinach, and kale. Mix until it's smooth. If you want it thicker, add ice cubes and blend it again. If you want the smoothie to be even sweeter, add honey. Put your healthy green smoothie in a glass and drink it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Creatie En Mode Scheppersinstituut

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This is a tasty and comforting soup made with soft cabbage and fragrant curry spices.

Ingredients: 1 medium cabbage, shredded. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon curry powder. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, saut until softened. Stir in curry powder and cook for another minute. Add shredded cabbage, vegetable broth, and diced tomatoes. Season with salt and pepper. Bring to a simmer and cook for 20-25 minutes, until cabbage is tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jayson Johnson Strike Five Films

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Indulge in the heavenly combination of rich caramel and buttery goodness with these irresistible salted caramel butter bars brownies. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup unsalted butter. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1 cup caramel sauce. Sea salt for sprinkling.

Instructions: Warm the oven up to 175F 350C. Melt the butter in a bowl that can go in the microwave. Melt the butter and add the flour, brown sugar, vanilla extract, and salt. Mix the ingredients together well in a different bowl. To make a crust, press half of the mixture into the bottom of a 9x13-inch baking dish that has been greased. Put it in the oven for 10 minutes. Take it out of the oven and spread the caramel sauce out over the crust. Break up the rest of the dough mixture and sprinkle it on top of the caramel. Add sea salt on top. Add another 15 to 20 minutes of baking, or until the edges are just beginning to turn golden. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Deli Icious

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This hot dish is perfect for a cozy dinner because it is made with tender beef, potatoes, and a creamy mushroom sauce.

Ingredients: 1 lb beef stew meat, cubed. 4 potatoes, peeled and diced. 1 onion, chopped. 2 cups beef broth. 1 can 10.5 oz cream of mushroom soup. 1 cup frozen peas. 1 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Put chopped onion, potatoes, and beef stew meat in a slow cooker. Cream of mushroom soup and beef broth should be mixed together in a bowl. Pour the mix over the things that are already in the slow cooker. Slow-cook on low for 6 to 8 hours, or until the beef and potatoes are soft. During the last 30 minutes of cooking, add the frozen peas and mix them in. Before serving, top the hot dish with shredded cheddar cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

The Post Pizza

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This slow cooker shepherd's pie recipe is a convenient one-pot meal that's perfect for busy weeknights. The savory beef and vegetable filling cooks low and slow, while the mashed potato topping gets a cheesy finish under the broiler.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 cups frozen mixed vegetables. 1 cup beef broth. 2 tbsp tomato paste. 1 tsp Worcestershire sauce. 1 tsp dried thyme. Salt and pepper to taste. 4 cups mashed potatoes. 1 cup shredded cheddar cheese.

Instructions: Cook the ground beef in a pan until it turns brown. Get rid of extra fat. Move the beef that has been cooked to the slow cooker. The slow cooker should have beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. It should also have carrots, mixed vegetables, onion, and garlic. 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. Cover it with mashed potatoes after the filling is done cooking. Place small pieces of cheddar cheese on top of the mashed potatoes. Put the lid on top and cook on high for another 30 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

jessie hieber

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Having this juicy filet mignon with a rich balsamic glaze is like dining in a fancy restaurant. The balsamic reduction goes well with the perfectly grilled, tender steak. It has both sweet and sour flavors. This dish is meant to take your wine cellar tasting to a whole new level.

Ingredients: 1 bottle of red wine Cabernet Sauvignon or Merlot. 1 lb filet mignon steaks. 2 tablespoons olive oil. Salt and pepper to taste. 4 cloves garlic, minced. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1 teaspoon dried thyme. 1 cup beef broth. 2 tablespoons butter. Fresh parsley for garnish.

Instructions: Get your grill ready for high heat. Sprinkle a lot of salt and pepper on the steaks and rub them with olive oil. For medium-rare, or until done to your liking, grill the steaks for four to five minutes on each side. Put olive oil in a saucepan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Bleach, honey, dried thyme, and beef broth should all be mixed in. It will take about 10 minutes of simmering for the sauce to be cut in half. Take the sauce off the heat and add the butter. Whisk it in until it melts and the sauce is glossy. Put the steaks on plates to serve and drizzle them with the balsamic glaze. Add fresh parsley on top, and serve right away with a glass of red wine.

Prep Time: 15 minutes

Cook Time: 20 minutes

The Voyage Of Odysseus

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This Balsamic Skirt Steak Salad with Nectarines is a great mix of sweet and savory flavors. This dish has grilled skirt steak that is juicy and goes well with mixed greens, fresh nectarines, and a tangy balsamic dressing. This summer salad is cool and filling, making it perfect for a meal.

Ingredients: 1 lb skirt steak. Salt and pepper to taste. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 2 nectarines, sliced. 8 cups mixed greens. 1/2 red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh mint. 1/4 cup chopped toasted pecans.

Instructions: Season the skirt steak with salt and pepper. In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing. Preheat your grill or grill pan to high heat. Grill the skirt steak for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness. Remove from grill and let it rest for a few minutes before slicing thinly against the grain. In a large salad bowl, combine the mixed greens, sliced nectarines, red onion, crumbled feta cheese, chopped basil, chopped mint, and toasted pecans. Drizzle the dressing over the salad and toss to combine. Divide the salad onto plates, and top each serving with slices of grilled skirt steak. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

Sketching Tips

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With a hint of maple syrup and the sweetness of white chocolate, these White Chocolate Maple Blondies are a fun take on the classic blondie. Just what you need to satisfy your sweet tooth!

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 3/4 cup light brown sugar. 1 large egg. 2 teaspoons vanilla extract. 1/4 cup maple syrup. 1 cup white chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease an 8x8 inch baking pan. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a separate larger bowl, mix melted butter and brown sugar until well combined. Add egg, vanilla extract, and maple syrup to the butter mixture, stirring until smooth. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in white chocolate chips. Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow blondies to cool completely in the pan before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Rebecca Elia MD

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In this Blueberry Buttermilk Pie with Ginger Tart, you can enjoy the delicious mix of fresh blueberries, sour buttermilk, and warm spices. The buttery crust goes well with the fruity filling, making a dessert that is both cozy and classy.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup buttermilk. 1 egg yolk. 1 teaspoon vanilla extract. 1 cup fresh blueberries. 1 tablespoon cornstarch. 1/4 cup brown sugar. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cinnamon. Pinch of nutmeg. 1/2 cup buttermilk. 2 eggs. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 375F 190C. In a food processor, combine flour, granulated sugar, and salt. Pulse to combine. Add cold cubed butter and pulse until mixture resembles coarse crumbs. In a small bowl, whisk together buttermilk, egg yolk, and vanilla extract. Add to the flour mixture and pulse until dough comes together. Press dough into a 9-inch tart pan, covering the bottom and up the sides. Prick the bottom with a fork. Chill in the refrigerator for 15 minutes. In a bowl, toss blueberries with cornstarch, brown sugar, ginger, cinnamon, and nutmeg. Set aside. In another bowl, whisk together buttermilk, eggs, and vanilla extract. Remove tart shell from the refrigerator and arrange blueberry mixture evenly over the bottom. Pour buttermilk mixture over the blueberries. Bake for 35-40 minutes or until the filling is set and the crust is golden brown. Allow to cool before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

#ButteryCrust, #BlueberryButtermilkPie, #CozyClassyTreat, #GingerTart

Darcie hind Posz

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This smoothie is delicious. The matcha gives it a refreshing and energizing taste, and the banana and Greek yogurt make it creamy.

Ingredients: 1 ripe banana. 1 tsp matcha powder. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tbsp honey. 1/2 tsp vanilla extract. 1 cup ice cubes.

Instructions: Peel and slice the ripe banana. In a blender, combine banana slices, matcha powder, Greek yogurt, almond milk, honey, vanilla extract, and ice cubes. Blend until smooth and creamy. Pour into a glass, and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

divagando blog

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Bacon Pancakes are a tasty change from regular pancakes. They are a great breakfast treat because they have both the salty and sweet flavors of bacon and maple syrup.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 4 strips of bacon, cooked and crumbled. Maple syrup for serving.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the crumbled bacon into the pancake batter. Preheat a griddle or non-stick skillet over medium heat and grease it lightly with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve the bacon pancakes hot with maple syrup. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Garderie Tunneys Daycare

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Enjoy the zesty freshness of lemon combined with the richness of vegan butter in this delightful pasta dish. The toasted pine nuts add a satisfying crunch while the parsley lends a burst of color and flavor. Perfect for a quick and flavorful weeknight meal!

Ingredients: 8 oz spaghetti noodles. 2 tbsp vegan butter. 2 cloves garlic, minced. 1 lemon, zested and juiced. Salt and pepper to taste. 1/4 cup chopped parsley. 1/4 cup pine nuts, toasted.

Instructions: Follow the directions on the package to cook the spaghetti noodles until they are al dente. Warm up the vegan butter in a big pan over medium-low heat. Put minced garlic in the pan and cook it for about one to two minutes, until it smells good. Add the lemon juice and zest to the pan and mix them together well. Add pepper and salt to taste. To make sure the noodles are evenly covered in the lemon-butter sauce, add them to the pan and toss them around. Take it off the heat and add chopped parsley and toasted pine nuts on top. Serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

Kate Tattersfield

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This recipe uses tofu as the main ingredient and offers a vegan version of the traditional popcorn chicken. Perfectly seasoned, coated, and fried, the tofu creates delicious, crispy 'chick'n' bites that can be enjoyed as a main course or as a snack.

Ingredients: 1 block extra firm tofu, pressed and cubed. 1 cup all-purpose flour. 1 tablespoon cornstarch. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup plant-based milk. 1 cup breadcrumbs. Oil for frying.

Instructions: In a bowl, mix together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Dip tofu cubes into the flour mixture, then into the plant-based milk, and finally coat with breadcrumbs. Heat oil in a frying pan over medium-high heat. Fry tofu cubes until golden brown and crispy, about 3-4 minutes per side. Remove tofu from oil and place on a paper towel-lined plate to drain excess oil.

Prep Time: 15 minutes

Cook Time: 15 minutes

susispace homestay

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Enjoy the flavors of Peruvian cuisine with this delicious grilled chicken marinated in a flavorful blend of spices, served with a vibrant and zesty Aji Verde sauce.

Ingredients: 1 whole chicken, cut into parts. 1/4 cup soy sauce. 1/4 cup white vinegar. 4 cloves garlic, minced. 2 tablespoons paprika. 1 tablespoon cumin. 1 tablespoon dried oregano. Salt and pepper to taste. For Aji Verde:. 2 jalapeno peppers, seeded. 1 cup fresh cilantro leaves. 1/4 cup mayonnaise. 2 cloves garlic. Juice of 2 limes. Salt to taste.

Instructions: Salt, pepper, paprika, cumin, dried oregano, and soy sauce should all be mixed together in a bowl. Make sure the chicken pieces are fully covered when you add them to the marinade. Let it sit for at least an hour, or better yet, overnight. Warm the grill up to a medium-high level. In general, chicken needs about 6 to 8 minutes on each side on the grill until it's fully cooked. Put jalapenos, cilantro, mayonnaise, garlic, lime juice, and salt in a blender and blend until smooth. This is the Aji Verde sauce. Put Aji Verde sauce on the side of the grilled chicken.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sunnyvale Art Gallery

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These Apple Fritter Cupcakes are a delightful twist on the classic apple fritter. They combine the flavors of a tender cupcake with caramelized apples, making them perfect for dessert or a sweet treat any time of the day.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup sour cream. 1 1/2 cups chopped apples peeled and cored. Oil for frying for apple topping. 1/4 cup brown sugar for apple topping. 1/4 tsp ground cinnamon for apple topping. 1/4 cup chopped walnuts optional, for apple topping. 1/4 cup powdered sugar for dusting.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg together in a bowl. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. Add the dry ingredients to the wet mixture slowly, mixing in the sour cream every so often. Put the dry ingredients in first and end with them. Don't mix any further than that. Add the chopped apples slowly. Spread the cupcake batter out evenly in the muffin cups that have been prepared. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool down. Get the apple topping ready while the cupcakes cool. Add oil to a pan and heat it over medium-low heat. Put in the chopped apples and cook them until they get soft. If you want, you can add chopped walnuts, brown sugar, and ground cinnamon to the cooked apples. Make sure to stir the apples well, and keep cooking until they are caramelized and covered in the mixture. Put some of the apple topping mixture on top of each cupcake once they are completely cool. Before serving, sprinkle powdered sugar on top of the cupcakes. Have fun with your tasty Apple Fritter Cupcakes!

Prep Time: 25 minutes

Cook Time: 20 minutes

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