hunter langston

[huntrlangstn]

A filling and tasty dish that combines sweet carrots and savory mushrooms with hearty bulgur wheat and a hint of spice from aromatic herbs.

Ingredients: 1 cup bulgur wheat. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 cups sliced mushrooms. 1 cup diced carrots. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: In a medium saucepan, bring the vegetable broth to a boil. Add bulgur wheat, cover, and simmer for 10-12 minutes or until the bulgur is tender and the liquid is absorbed. In a separate skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant and translucent. Add sliced mushrooms and diced carrots, cook until tender. Stir in dried thyme, salt, and pepper. Combine the cooked bulgur with the mushroom and carrot mixture, mix well. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Beckys Bucketlist

[huntrlangstn]

Indulge in the perfect blend of chewy and fudgy with these delectable Dulce de Leche Brownies. The rich and creamy dulce de leche adds a delightful caramel twist to classic brownies, making them irresistibly delicious.

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon salt. 1 cup dulce de leche. 1/2 cup chocolate chips optional.

Instructions: Grease a 9 x 9 inch 23 x 23 cm baking pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Short bursts of microwave heat are enough to melt the butter in a bowl that is safe for the microwave. As an alternative, you could melt it over low heat on the stovetop. Blend the powdered sugar thoroughly with the liquefied butter. One egg at a time, adding and thoroughly mixing after each addition. Add the vanilla extract and stir. Mix the flour, cocoa powder, and salt in a different bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Avoid over-mixing. Stir in the chocolate chips if using and dulce de leche. Transfer the brownie mixture into the baking pan that has been preheated and level it out. Preheat the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out slightly moistened. Take the brownies out of the oven and allow them to cool in the pan on a wire rack. When fully cold, cut into squares and serve! If you would like, you can pour some extra dulce de leche on top for sweetness.

Prep Time: 15 minutes

Cook Time: 30 minutes

Bianca M

[huntrlangstn]

This Raw Till 4 Vegan Chili is a hearty and satisfying dish that's perfect for any time of the day. Packed with protein, fiber, and flavor, it's a nutritious meal that will keep you energized and satisfied.

Ingredients: 1 cup cooked kidney beans. 1 cup cooked black beans. 1 cup cooked chickpeas. 1 cup diced tomatoes. 1 cup chopped bell peppers. 1 cup diced onions. 2 cloves minced garlic. 2 tablespoons tomato paste. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 cups vegetable broth. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the diced onions and bell peppers and cook them until they get soft. Mix in the chili powder, cumin, paprika, and minced garlic. Cook for one more minute. Add the tomato paste and cook for two minutes. White beans, black beans, chickpeas, diced tomatoes, and vegetable broth should all be added. Add salt and pepper, and then mix everything together well. Bring to a simmer and cook, stirring every now and then, for 20 to 25 minutes, until the flavors blend and the chili gets thick. If necessary, change the seasoning. Add your favorite toppings, like avocado, cilantro, or vegan sour cream, and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Whitney Decker

[huntrlangstn]

These sugar-free quinoa fudge cookies are gluten-free, dairy-free, and delicious. They're perfect for satisfying your sweet tooth without the guilt.

Ingredients: 1 cup cooked quinoa. 1/2 cup almond butter. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine the cooked quinoa, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix well until fully combined. Fold in the dairy-free chocolate chips. Scoop the dough onto the prepared baking sheet, forming cookies. Bake for 15-20 minutes, or until the cookies are set. Allow the cookies to cool before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mya M

[huntrlangstn]

A delightfully sweet and tangy twist on classic slow cooker pinto beans, made possible by the unusual addition of pickled plum umeboshi brine.

Ingredients: 2 cups dried pinto beans, rinsed and soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 cup pickled plum umeboshi brine. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Pickled plum slices for garnish.

Instructions: Soak the pinto beans and put them in the slow cooker. To the slow cooker, add the chopped onion, minced garlic, pickled plum brine, vegetable broth, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix the ingredients thoroughly by stirring. Cook the beans on low, covered, for 6 to 8 hours, or until they are soft. After the beans are cooked, taste and adjust the seasoning before serving hot. Add slices of pickled plum to each serving. Savor your Pickled Plum and Slow Cooker Pinto Beans!

Prep Time: 15 minutes

Cook Time: 360 minutes

Steve

[huntrlangstn]

A quick and hearty Instant Pot Potato Corn Chowder that combines the rich flavors of bacon, potatoes, corn, and cheddar cheese. Perfect for a comforting meal on a chilly day.

Ingredients: 4 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1.5 pounds Yukon Gold potatoes, peeled and diced. 1 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 2 cups frozen corn kernels. 1 cup half-and-half. 2 tablespoons all-purpose flour. 1 cup sharp cheddar cheese, shredded. Chopped green onions for garnish.

Instructions: Set Instant Pot to 'Saute' mode and cook bacon until crisp. Remove bacon and set aside, leaving the drippings in the pot. Add diced onion to the pot and saut until softened. Stir in minced garlic and cook for an additional 30 seconds. Pour in chicken broth, scraping the bottom to release any browned bits. Add diced potatoes, thyme, oregano, smoked paprika, salt, and black pepper. Secure the Instant Pot lid, set to 'Manual' mode, and cook on high pressure for 5 minutes. Perform a quick pressure release. In a small bowl, whisk together half-and-half and flour until smooth. Stir the mixture into the chowder, and set the Instant Pot to 'Saute' mode again. Add frozen corn and shredded cheddar cheese. Stir until the cheese is melted and the chowder has thickened. Adjust seasoning if needed. Serve the chowder hot, garnished with crispy bacon and chopped green onions.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tiffany S

[huntrlangstn]

This delicious parfait is a great way to enjoy the rich and creamy goodness of Baileys Irish Cream. A divine dessert is made up of layers of smooth Baileys-flavored cream, rich chocolate shavings, and crunchy cookies. Great for special events or as a dessert after dinner.

Ingredients: 1 cup Baileys Irish Cream. 2 cups heavy cream. 1/2 cup sugar. 1 teaspoon vanilla extract. 1 cup chocolate shavings. 1 cup crushed cookies your choice. Whipped cream for topping.

Instructions: In a mixing bowl, whip heavy cream until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form. Gently fold in Baileys Irish Cream and vanilla extract until well combined. In serving glasses, layer the Baileys cream mixture, chocolate shavings, and crushed cookies. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Refrigerate for at least 2 hours before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Lucas Middleton

[huntrlangstn]

Delicious homemade chocolate chip cookies that are crispy on the edges and chewy in the center. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup 225g unsalted butter, softened. 1 cup 200g granulated sugar. 1 cup 220g packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups 375g all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups 350g chocolate chips.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until well combined. Fold in the chocolate chips until evenly distributed in the dough. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake in the preheated oven for 9-11 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Esther Hampton

[huntrlangstn]

The combination of the crispy tortilla chips, the zesty fresh toppings, and the smoky flavors of pulled pork make these BBQ pulled pork nachos an irresistible snack or appetizer.

Ingredients: 1 pound pulled pork. 1 bag of tortilla chips. 1 cup shredded cheddar cheese. 1/2 cup BBQ sauce. 1/4 cup diced red onions. 1/4 cup diced jalapeos. 1/4 cup diced tomatoes. 1/4 cup sour cream. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Spread the tortilla chips evenly on a baking sheet or oven-safe dish. Evenly distribute the pulled pork over the tortilla chips. Drizzle the BBQ sauce over the pulled pork and chips. Sprinkle the shredded cheddar cheese over the top. Place the nachos in the oven and bake for about 10-15 minutes or until the cheese is melted and bubbly. While the nachos are baking, prepare the toppings. In a small bowl, mix together the diced red onions, jalapeos, and tomatoes. Season with salt and pepper to taste. Once the nachos are done baking, remove them from the oven. Top the hot nachos with the fresh salsa mixture. Drizzle sour cream over the nachos and garnish with chopped cilantro. Serve immediately and enjoy your BBQ Pulled Pork Nachos!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sean Short

[huntrlangstn]

Biscoff spread, coconut, and oats come together in these tasty Biscoff Coconut Oat Bars to make a chewy and tasty treat.

Ingredients: 1 cup Biscoff spread. 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 cup rolled oats. 1/2 cup shredded coconut. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a mixing bowl, combine Biscoff spread, melted coconut oil, and brown sugar until smooth. Beat in the egg and vanilla extract. Stir in the flour, oats, shredded coconut, baking soda, and salt until well combined. Press the mixture evenly into the prepared baking pan. Bake in preheated oven for 20-25 minutes, or until golden brown. Allow to cool completely before cutting into bars.

[huntrlangstn]

A creamy and flavorful guacamole recipe that pairs perfectly with exPress-o's ultimate avocado toast. This guacamole is quick and easy to make, and it's packed with fresh ingredients and a zesty kick of lime.

Ingredients: 3 ripe avocados. 1 small red onion, finely diced. 2 cloves of garlic, minced. 1-2 jalapeo peppers, seeded and minced. 2 ripe tomatoes, diced. Juice of 2 limes. 1/2 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Take the pits out of the avocados and cut them in half. Then, scoop the flesh into a bowl. Use a fork to mash the avocados until you get the texture you want. Break up the red onion and add it to the avocado. Then, mince the garlic and add the jalapeo peppers. Combine well. Add the tomato dices and cilantro chopped. Pour the lime juice over the food and mix it all together. Add pepper and salt to taste. Right away, serve with tortilla chips or as a topping for the best avocado toast ever from Express-o.

[huntrlangstn]

Indulge in the perfect blend of coffee-infused chocolate goodness with a satisfying crunch. These Mocha Crispy Candy Treats are a delightful combination of flavors and textures that will satisfy your sweet cravings.

Ingredients: 1 cup semi-sweet chocolate chips. 1/2 cup unsalted butter. 1/4 cup granulated sugar. 1/4 cup brown sugar. 2 tablespoons instant coffee granules. 1 teaspoon vanilla extract. 4 cups crispy rice cereal. 1 cup mini marshmallows. 1/2 cup chopped nuts e.g., almonds or walnuts.

Instructions: In a big bowl that can go in the microwave, melt the butter and chocolate chips in 30 second bursts, stirring each time until the mixture is smooth. The brown sugar, instant coffee granules, granulated sugar, and vanilla extract should all be mixed in well. Add the mini marshmallows, chopped nuts, and crispy rice cereal slowly until everything is well coated. Use a spatula or your hands to firmly pack the mixture into a 9x9-inch baking pan that has been greased. Put the pan in the fridge for an hour or until the treats are set. After the treats have set, cut them into squares or bars of any size you want. Serve these tasty Mocha Crispy Candy Treats and enjoy them!

[huntrlangstn]

You can bring this colorful and tasty gluten-free pasta salad to a picnic, a potluck, or just as a side dish for any event. It has lots of fresh herbs, vegetables, and a tangy balsamic vinaigrette dressing, so everyone will love it!

Ingredients: 8 oz gluten-free pasta such as penne or fusilli. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup bell pepper, diced. 1/2 cup red onion, thinly sliced. 1/2 cup olives, sliced. 1/4 cup fresh basil, chopped. 1/4 cup fresh parsley, chopped. 1/2 cup feta cheese, crumbled optional. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Cook gluten-free pasta according to package instructions. Drain and rinse with cold water. In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, basil, and parsley. Add crumbled feta cheese if desired. Drizzle balsamic vinaigrette dressing over the salad and toss gently to combine. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld together. Serve chilled and enjoy!

[huntrlangstn]

By adding coffee and citrus flavors to the salmon marinade, this Coffee And Citrus Salmon Poke Bowl is a unique take on the classic poke bowl. The freshness of salmon, the richness of coffee, and the zing of citrus come together in this dish to make something great.

Ingredients: 200g fresh salmon fillet, cubed. 1 tablespoon soy sauce. 1 tablespoon freshly squeezed orange juice. 1 teaspoon finely grated orange zest. 1 teaspoon finely ground coffee. 1 tablespoon sesame oil. 1 teaspoon rice vinegar. 1 teaspoon honey. 1 avocado, sliced. 1 cup cooked sushi rice. 1/2 cucumber, thinly sliced. 1/4 cup edamame beans, steamed. 1 tablespoon sesame seeds, for garnish. 1 green onion, thinly sliced, for garnish. 1 sheet nori, thinly sliced, for garnish. Pickled ginger, for serving. Wasabi, for serving.

Instructions: To make the sauce, put soy sauce, orange juice, orange zest, ground coffee, sesame oil, rice vinegar, and honey in a bowl. Add the salmon cubes to the sauce and toss them gently to coat. In the fridge, let it sit for at least 15 minutes. In the meantime, follow the directions on the package to make the sushi rice. After the salmon has been marinated, put sushi rice in the bottom of a bowl to make the poke bowl. Spread out the rice and top it with slices of avocado, cucumber, edamame beans, and salmon that has been marinated. Put green onion slices, sesame seeds, and nori strips on top. Put pickled ginger and wasabi on the side to go with it. Have fun with your Coffee and Citrus Salmon Poke Bowl!

[huntrlangstn]

This Broccoli Salad with Creamy Sweet Dressing is a delightful combination of fresh broccoli, crispy bacon, sweet raisins, and a creamy dressing that balances the flavors perfectly. It's a refreshing and satisfying salad that's perfect for potlucks, picnics, or as a side dish for any meal.

Ingredients: 4 cups fresh broccoli florets. 1/2 cup red onion, finely chopped. 1/2 cup raisins. 1/2 cup sunflower seeds. 1/2 cup crispy bacon bits. 1/2 cup shredded cheddar cheese. 1 cup mayonnaise. 1/4 cup granulated sugar. 2 tablespoons white vinegar. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: In a large bowl, combine fresh broccoli florets, finely chopped red onion, raisins, sunflower seeds, crispy bacon bits, and shredded cheddar cheese. In a separate bowl, whisk together mayonnaise, granulated sugar, white vinegar, salt, and black pepper until well combined. Pour the creamy sweet dressing over the broccoli salad ingredients and toss to coat evenly. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Before serving, give the salad a final toss to ensure everything is well mixed. Serve cold and enjoy!

[huntrlangstn]

Enjoy the sweet and sour tastes of this one-of-a-kind burger with homemade black cherry ketchup on top. With oven-baked fries that are golden brown, this dish is a tasty take on an old favorite.

Ingredients: 1 lb ground beef. 4 burger buns. 1 cup black cherries pitted and mashed. 1/4 cup ketchup. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 4 large potatoes russet or your choice. 2 tbsp olive oil. Salt and paprika for seasoning. Optional toppings: lettuce, tomato, cheese, onions.

Instructions: Warm up your grill or pan on the stove over medium-high heat. Put the mashed black cherries, ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and pepper in a saucepan. Let it cook on low heat for about 15 minutes, or until it gets thick like ketchup. Put away. Peel the potatoes and cut them into thin fries while the cherry ketchup is cooking. Use cold water to rinse them and a paper towel to dry them. Add salt, paprika, and olive oil to the fries and toss them around. Place them in a single layer on a baking sheet. Bake in an oven that has been heated to 425F 220C for about 30 minutes, or until they are crispy. Flip them over halfway through the baking time. Add salt and pepper to the ground beef, and then form it into four burger patties. For medium-rare, grill the burger patties for about 4 to 5 minutes on each side. If you like your meat more done, cook them longer. Toast the burger buns on the grill or in a toaster until they are just barely brown while the burgers are cooking. Put lettuce, tomato, and cheese if you want on the toasted buns to make your burgers. Put the grilled burger patties on top, and then add a lot of the homemade black cherry ketchup. Put the burgers on the table with the homemade fries. Have fun with your Black Cherry Ketchup Burger and Homemade Fries!

[huntrlangstn]

This Mediterranean chicken and potato dish with garlic, lemon, herbs, and olive oil is so full of flavor. When you mix garlic, lemon, and fragrant herbs, you get a delicious Mediterranean-style meal that is easy to make and filling.

Ingredients: 4 chicken breasts. 4 large potatoes, diced. 4 cloves garlic, minced. 1 lemon, juiced and zested. 2 tablespoons olive oil. 2 teaspoons dried oregano. 2 teaspoons dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Lemon zest, lemon juice, olive oil, oregano, thyme, salt, and pepper should all be mixed together in a small bowl. In a baking dish, put chicken breasts and diced potatoes. Spread the chicken and potatoes out so they are all covered in the garlic, lemon, and herb mixture. Put the pan in a hot oven and bake for 25 to 30 minutes, or until the potatoes are soft and the chicken is cooked all the way through. Before serving, sprinkle with fresh parsley.