Ichizerokun

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[ichizerokun]

This Vegan Mexican Lasagna is a flavorful twist on the classic Italian dish. Layers of corn tortillas, seasoned black beans, veggies, and vegan cheese come together with enchilada sauce for a deliciously satisfying meal.

Ingredients: 12 corn tortillas. 2 cups cooked black beans. 1 cup corn kernels. 1 cup diced tomatoes. 1 cup chopped bell peppers. 1 cup chopped onions. 2 cups vegan cheese. 1 cup enchilada sauce. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm the oven up to 190C 375F. Add onions and bell peppers to a skillet and cook them until they get soft. Chili powder, cumin, garlic powder, paprika, salt, and pepper should all be added. As well as diced tomatoes and black beans. Take 5 to 7 minutes to cook. Put some enchilada sauce in a baking dish and spread it out. Spread corn tortillas out on top of the sauce. Cover the tortillas with half of the bean mix. Add some vegan cheese on top. Put down more of the same: sauce, tortillas, bean mixture, and cheese. Put foil over the dish and bake for 25 to 30 minutes. Take off the foil and bake for another 5 to 10 minutes, until the cheese melts and the sauce bubbles. Add fresh cilantro as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

BFO Kaarten

[ichizerokun]

A delightful vegan dessert marrying the flavors of banana bread with creamy cheesecake, creating a heavenly treat for any occasion.

Ingredients: 2 ripe bananas, mashed. 1 cup almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp cinnamon. Pinch of salt. 1 1/2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup lemon juice. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. Fresh berries, for topping optional.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix mashed bananas, almond flour, maple syrup, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt until well combined. Press the banana bread mixture evenly into the bottom of a lined springform pan. Bake for 15 minutes until lightly golden. Remove from oven and let it cool. In a blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth and creamy. Pour the cheesecake mixture over the cooled banana bread crust. Refrigerate for at least 4 hours or until set. Once set, remove from the springform pan and transfer to a serving plate. Top with fresh berries if desired. Slice and serve. Enjoy your vegan banana bread bottom cheesecake!

Prep Time: 20 minutes

Cook Time: 15 minutes

Hello Charlee

[ichizerokun]

This Peach BBQ Sauce recipe combines the sweetness of ripe peaches with savory and spicy flavors, creating a delightful condiment for your grilled meats. Canning tips ensure you can enjoy this homemade sauce throughout the year.

Ingredients: 6 cups peeled and chopped peaches. 2 cups chopped onions. 1 cup apple cider vinegar. 1 cup brown sugar. 1/2 cup honey. 1/4 cup Dijon mustard. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cayenne pepper. Salt and black pepper to taste.

Instructions: In a large saucepan, combine peaches, onions, apple cider vinegar, brown sugar, honey, Dijon mustard, garlic, smoked paprika, and cayenne pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 30-40 minutes, stirring occasionally, until the peaches and onions are soft and the mixture has thickened. Use an immersion blender to puree the sauce until smooth. Alternatively, transfer the mixture to a blender in batches, blend, and return to the saucepan. Season with salt and black pepper to taste. Continue to simmer for an additional 10-15 minutes to allow the flavors to meld. Remove from heat and let the sauce cool slightly before transferring to sterilized jars for canning. Follow proper canning procedures to seal the jars for long-term storage. Label and store in a cool, dark place until ready to use.

Prep Time: 20 minutes

Cook Time: 60 minutes

Palace Rigg

[ichizerokun]

Savor the delectable flavors of these lovely macarons with blackberries. They're ideal for special events or anytime you're in the mood for something sweet.

Ingredients: 150g almond flour. 150g powdered sugar. 55g egg whites aged. Purple gel food coloring. 150g granulated sugar. 38g water. 55g egg whites aged. Blackberry jam for filling.

Instructions: Sift almond flour and powdered sugar together, then add 55g of aged egg whites and purple gel food coloring. Mix to form a smooth paste. In a saucepan, combine granulated sugar and water. Cook until it reaches 118C 244F. While the sugar syrup is cooking, start whipping the remaining 55g of aged egg whites until stiff peaks form. Once the sugar syrup reaches 118C 244F, pour it in a steady stream into the whipped egg whites while continuing to whip until the meringue is glossy and stiff peaks form. Fold the meringue into the almond paste in three parts until the batter flows like lava. Be careful not to overmix. Pipe small circles onto a parchment-lined baking sheet. Let them rest for 30-60 minutes until a skin forms on the surface. Preheat your oven to 150C 300F and bake the macarons for 12-15 minutes. Let the macarons cool completely before removing them from the parchment paper. Spread blackberry jam on one macaron shell and sandwich it with another. Repeat for all macarons. Store in an airtight container in the refrigerator for 24 hours before enjoying. Serve and enjoy these delicious blackberry macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes

Editorial Cartoons

[ichizerokun]

This Keto Cheese Cake Fluff is a tasty treat that is also low in carbs. It's sweet and creamy, and it's great for people on a ketogenic or low-carb diet. You won't believe it's a dessert that doesn't make you feel bad!

Ingredients: 8 oz cream cheese, softened. 1 cup plain Greek yogurt. 1/2 cup heavy whipping cream. 1/4 cup powdered erythritol or sweetener of your choice. 1 tsp vanilla extract. 1/4 cup fresh strawberries optional, for topping. 2 tbsp crushed pecans optional, for garnish.

Instructions: Softened cream cheese and powdered erythritol should be mixed together in a bowl. Beat until everything is smooth and well mixed. Blend the plain Greek yogurt and vanilla extract together with the cream cheese. Add the rest of the ingredients and mix until the mixture is fluffy. Whip the heavy cream in a different bowl until stiff peaks form. Mix the whipped cream slowly into the cream cheese and yogurt. Be careful not to deflate the whipped cream because that's what makes it fluffy and light. Put the cheesecake fluff into bowls or glasses to serve. You can add fresh strawberries and crushed pecans to the top of each serving if you want to. Put it in the fridge for at least an hour before you serve it. Have fun with your tasty Keto Cheese Cake Fluff!

Prep Time: 15 minutes

Cook Time: 0 minutes

The Candleford Chronicle

[ichizerokun]

Enjoy our signature sushi roll, which is packed full of fresh flavors like salmon, avocado, and cucumber, and the seasoned sushi rice makes it all work together perfectly.

Ingredients: 200g sushi rice. 4 sheets nori seaweed. 100g fresh salmon. 100g avocado. 50g cucumber. Soy sauce for dipping. Pickled ginger and wasabi for serving.

Instructions: Cook sushi rice according to package instructions and let it cool. Slice salmon, avocado, and cucumber into thin strips. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange salmon, avocado, and cucumber strips on top of the rice. Roll the sushi tightly using the bamboo mat, starting from the bottom. Seal the roll by moistening the top border of the nori with water. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 0 minutes

Patipradzia

[ichizerokun]

These honey roasted cashews are a delightful Paleo snack that's perfect for satisfying your sweet and savory cravings. The organic ingredients make them a guilt-free treat.

Ingredients: 2 cups raw cashews. 2 tablespoons honey. 1 tablespoon coconut oil. 1/2 teaspoon sea salt. 1/4 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract.

Instructions: Set the oven temperature to 325F 163C. Mix the honey, coconut oil, sea salt, ground cinnamon, and vanilla extract in a medium-sized mixing bowl. In order to evenly coat the raw cashews in the honey mixture, add them to the bowl and stir thoroughly. Evenly distribute the honey-coated cashews on a baking sheet covered with parchment paper. Roast the cashews for 15 to 20 minutes in a preheated oven, stirring once or twice while cooking, until they turn golden brown. Take them out of the oven and allow them to cool fully before serving. To maintain their freshness, store in an airtight container.

Prep Time: 10 minutes

Cook Time: 15 minutes

Alwarions Howrse

[ichizerokun]

These keto sausage balls are perfect for those following a low-carb diet. Packed with savory flavors and made with almond flour and cheese, they make a satisfying and indulgent treat without all the carbs.

Ingredients: 1 lb ground sausage. 1 cup almond flour. 2 cups shredded cheddar cheese. 2 large eggs. 1/2 tsp baking powder. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Ground sausage, almond flour, shredded cheddar cheese, eggs, baking powder, garlic powder, onion powder, salt, and pepper should all be mixed together in a large bowl. Make sure to mix the ingredients well until they are all mixed in. Make little balls out of the mixture that are about an inch across. Place them on a baking sheet that has been lined with parchment paper. Warm the oven up and put the sausage balls in it. Bake for 20 to 25 minutes, or until they turn golden brown and are fully cooked. Take it out of the oven and let it cool down a bit before you serve it. As a low-carb snack or starter, these tasty keto sausage balls are great!

Prep Time: 15 minutes

Cook Time: 20 minutes

Formula Sae Usb

[ichizerokun]

These Mango Jerk Wings are a delightful fusion of sweet and spicy flavors, making them perfect for Memorial Day grilling. The mango puree adds a tropical twist while the jerk seasoning brings a bit of heat. Whether you're hosting a backyard barbecue or enjoying a family cookout, these wings are sure to be a hit!

Ingredients: 2 lbs chicken wings. 1 cup mango puree. 1/4 cup jerk seasoning. 2 tbsp soy sauce. 2 tbsp honey. 2 cloves garlic, minced. 1 tsp ginger, grated. 1 lime, juiced. Salt and pepper to taste. Chopped cilantro for garnish optional.

Instructions: In a bowl, combine mango puree, jerk seasoning, soy sauce, honey, garlic, ginger, lime juice, salt, and pepper to make the marinade. Place chicken wings in a large resealable plastic bag or shallow dish, and pour the marinade over them. Ensure all wings are evenly coated. Marinate in the refrigerator for at least 2 hours or overnight for best results. Preheat grill to medium-high heat. Remove wings from marinade and discard excess marinade. Grill wings for 20-25 minutes, turning occasionally, until they are cooked through and nicely charred. Once cooked, remove wings from grill and garnish with chopped cilantro if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Monticello Farmers Market

[ichizerokun]

The rich and fruity Tinto Negro Finca La Escuela La Piedra Malbec 2016 sauce goes perfectly with the juicy ribeye steaks in this recipe, making for a very special meal. The strong flavors of the wine go well with the charred outside and juicy inside of the steak, giving each bite an extra flavor boost.

Ingredients: 2 ribeye steaks about 8 oz each. Salt and pepper to taste. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/2 cup Tinto Negro Finca La Escuela La Piedra Malbec 2016. 1 tbsp butter.

Instructions: On both sides of the steaks, sprinkle salt and pepper. In a pan, heat the olive oil over medium-high heat. For medium-rare steaks, sear them for 34 minutes on each side. You can cook them to your liking. Take the steaks out of the pan and set them down to rest. Add minced garlic to the same pan and cook for about one minute, until it smells good. Use Tinto Negro Malbec to deglaze the pan and scrape up any browned bits on the bottom. Add the butter and chopped parsley and stir them in. Let the sauce get a little thicker. After the steaks have rested, pour the Malbec sauce over them and serve right away.

Prep Time: 10 minutes

Cook Time: 15 minutes

Emmas Filurer

[ichizerokun]

Indulge in the ultimate comfort food with this Gnocchi Bacon Grilled Cheese Sandwich. The crispy bacon, tender gnocchi, and gooey cheddar cheese make for a delicious and satisfying meal that's perfect for any time of the day.

Ingredients: 8 slices of bread. 4 tablespoons butter, softened. 2 cups shredded cheddar cheese. 1 cup cooked gnocchi. 8 slices cooked bacon. 2 tablespoons mayonnaise. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Each piece of bread should have butter on one side. Put garlic powder, paprika, salt, and pepper in a small bowl and mix them together. Put 4 slices of bread on a griddle or skillet that has been heated up over medium-low heat. Place the buttered side down. On the other side of the bread slices on the griddle, spread the mayonnaise mix. Put cooked gnocchi, shredded cheddar cheese, and bacon slices on top of each slice of bread. Add the last slices of bread, buttered side up, on top. About 3 to 4 minutes on each side, until the bread is golden brown and the cheese melts. Take it off the heat, let it cool for one minute, then cut it up and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Freddy Co

[ichizerokun]

This elegant dish pairs perfectly with the crisp acidity and citrus notes of Laroche Chablis. The delicate poaching method ensures that the salmon remains moist and flavorful, while the lemon-dill sauce adds a bright and herbaceous finish.

Ingredients: 4 salmon fillets 6 oz each. 1 bottle of Laroche Chablis. 1 lemon, thinly sliced. 4 sprigs of fresh dill. 2 cups vegetable broth. 1/4 cup fresh lemon juice. 2 tablespoons butter. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Put the vegetable broth and Laroche Chablis in a large skillet and mix them together. Over medium-low heat, bring to a boil. First, salt and pepper the salmon fillets. Then, carefully add them to the pan with the lemon slices and dill sprigs. For 8 to 10 minutes, or until the salmon flakes easily with a fork, poach it. Make the lemon-dill sauce while the salmon is cooking. Set the butter in a small saucepan and melt it over medium-low heat. Put in the minced garlic and cook until it smells good. Add the fresh lemon juice and let it cook for two to three minutes. Take the pan off the heat and throw away the garlic. Take the salmon out of the pan when it's done cooking and throw away the lemon slices and dill sprigs. Spread the lemon-dill sauce on top of the hot salmon. If you want, you can add more fresh dill as a garnish.

Prep Time: 15 minutes

Cook Time: 10 minutes

Angela Crozier Myotherapy

[ichizerokun]

Indulge in a Paleo twist on classic comfort food with these delicious fried chicken and latke waffles. The crispy chicken and savory sweet potato latke waffles make for a satisfying and wholesome meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup almond flour. 1/2 cup arrowroot powder. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 large eggs, beaten. Coconut oil for frying. 2 medium sweet potatoes, peeled and grated. 1 small onion, finely chopped. 2 tablespoons coconut flour. 2 tablespoons coconut oil, melted. 2 eggs. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Slice the chicken breasts into small pieces and sprinkle with the onion, garlic, and paprika powders, salt, and pepper. Combine arrowroot powder and almond flour in a shallow dish. Coat each chicken piece in the almond flour mixture after dipping it into the beaten eggs. Put aside. In a skillet set over medium-high heat, warm the coconut oil. Fry for 45 minutes on each side, or until the chicken pieces are cooked through and golden brown. blot with paper towels. Grated sweet potatoes, chopped onion, melted coconut oil, coconut flour, and eggs should all be combined in a large mixing bowl. Add pepper and salt for seasoning. Waffle irons should be preheated and lightly coated with coconut oil. After adding the sweet potato mixture to the waffle iron, cover it. Cook for 5 to 7 minutes, or until the waffles are crispy and golden. Place the pieces of fried chicken over the waffles made with sweet potatoes. Enjoy with a sprinkle of freshly chopped parsley!

Prep Time: 20 minutes

Cook Time: 20 minutes

Yazoo Mowers

[ichizerokun]

pomegranate seeds and crunchy pistachios on top of a rich and flavorful soup made with tahini and roasted carrots. This soup is a great way to warm up on a cold day because it has both sweet and savory flavors.

Ingredients: 4 cups carrots, peeled and chopped. 1 large onion, diced. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon coriander. 4 cups vegetable broth. 1/3 cup tahini. Salt and pepper to taste. 1/2 cup pomegranate seeds. 1/4 cup chopped pistachios. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Toss carrots, onion, and garlic with olive oil, cumin, and coriander. Roast in the oven for 25-30 minutes or until vegetables are tender and slightly caramelized. Transfer roasted vegetables to a blender. Add vegetable broth and tahini. Blend until smooth. Pour the blended mixture into a pot and heat over medium heat. Season with salt and pepper to taste. Simmer for 10-15 minutes, allowing flavors to meld. If the soup is too thick, add more vegetable broth to reach the desired consistency. Serve the soup hot, garnished with pomegranate seeds, chopped pistachios, and fresh parsley. Enjoy your delicious Roasted Carrot and Tahini Soup with Pomegranate and Pistachios!

Prep Time: 15 minutes

Cook Time: 40 minutes

Youth Empowerment Shelter

[ichizerokun]

Indulge in the rich flavors of this Prosciutto and Taleggio Tart with a delightful polenta and Parmesan crust. The creamy Taleggio cheese pairs perfectly with the savory prosciutto, all nestled in a crunchy yet tender polenta crust.

Ingredients: 200g polenta. 500ml water. 50g grated Parmesan cheese. 200g Taleggio cheese, thinly sliced. 150g prosciutto, thinly sliced. 2 eggs. 100ml heavy cream. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Set the oven to 180C 350F and heat it up. Bring water to a boil in a saucepan. As you slowly add the polenta, keep stirring to keep the lumps from forming. Let it cook for about 5 minutes, or until it gets thicker. Grate some Parmesan cheese and mix it into the polenta after taking it off the heat. Add pepper and salt. As you press the polenta mixture into a tart pan, it will form the crust. Ten minutes in the oven will set it. Whisk the eggs and heavy cream together in a bowl. Add pepper and salt. Put slices of Taleggio cheese on top of the polenta crust that has been baked. Put the egg mix on top of the cheese. Put slices of prosciutto on top of the tart. After 25 to 30 minutes, the tart should be done, and the crust should be golden brown. Before serving, sprinkle with fresh thyme leaves.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ps254

[ichizerokun]

With these chewy pumpkin spice molasses cookies, you can enjoy the delicious flavors of fall. The combination of pumpkin, molasses, and warm spices creates the ideal seasonal treat.

Ingredients: 1 cup pumpkin puree. 1/2 cup molasses. 1/4 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, melted. 1 large egg. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 1/2 cups old-fashioned oats.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the pumpkin puree, molasses, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the old-fashioned oats until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, 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. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once the cookies are completely cooled, store them in an airtight container to keep them chewy.

Prep Time: 20 minutes

Cook Time: 10-12

Topi Dalmata

[ichizerokun]

Baked beans cooked slowly in the crockpot with maple syrup, molasses, and spices. This dish is tasty and comforting.

Ingredients: 4 cans 15 ounces each of navy beans, drained and rinsed. 1 medium onion, diced. 1/2 cup pure maple syrup. 1/2 cup ketchup. 1/4 cup molasses. 2 tablespoons Dijon mustard. 1/4 cup brown sugar. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1/2 cup water.

Instructions: In a slow cooker, combine all ingredients and mix well. Cover and cook on low for 6-8 hours or until beans are tender and flavors are well blended. Stir occasionally during cooking. Serve hot as a side dish or as a main course.

Prep Time: 10 minutes

Cook Time: 360 minutes

Qalaqas Black Art Productions