Invadermak

Clavier Infini - Kennel Jikino Kensha Finland - Kirdemets - Fanfare Ezaart - Carter Rice

[invadermak]

This dish is a mix of Japanese sushi and Peruvian ceviche. It has the freshness of ceviche and the way sushi is served and put together.

Ingredients: 300g sushi rice. 400g fresh fish fillets such as tilapia or sea bass, diced. 1 red onion, thinly sliced. 1-2 hot peppers aji amarillo or jalapeo, thinly sliced. 1 cup freshly squeezed lime juice. 1/4 cup chopped cilantro. Salt to taste. Nori seaweed sheets.

Instructions: Cook sushi rice according to package instructions, let it cool slightly. In a bowl, combine diced fish, red onion, hot peppers, lime juice, cilantro, and salt. Mix well and let marinate for 10-15 minutes. Place a sheet of nori on a bamboo sushi mat, spread a layer of sushi rice evenly over the nori. Spread a layer of the ceviche mixture over the rice, leaving a border at the top. Roll the sushi tightly using the bamboo mat, moisten the nori edge with water to seal the roll. Slice the sushi roll into bite-sized pieces using a sharp knife. Repeat with remaining nori, rice, and ceviche mixture. Serve the ceviche Peruano sushi with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 0 minutes

Television Quebec

[invadermak]

On a cold day, this hearty beef stew is the perfect meal to warm you up. The slow cooker does all the work, making the beef tender and adding rich flavor to the vegetables.

Ingredients: 1.5 lbs beef stew meat, cubed. 4 carrots, sliced. 4 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1 can diced tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Place beef, carrots, potatoes, onion, and garlic in the slow cooker. In a bowl, mix together beef broth, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Pour the mixture over the ingredients in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and vegetables are cooked through.

Prep Time: 15 minutes

Cook Time: 240 minutes

Susanne Kord

[invadermak]

A delightful treat, these Chocolate Heart Strawberry Cookies are ideal for Valentine's Day or any other special occasion. They have heart-shaped cookies drizzled with rich chocolate and topped with a fresh strawberry glaze. They're delicious as well as gorgeous!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 2 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon salt. 12-15 fresh strawberries, hulled and halved. 1 cup semi-sweet chocolate chips. Heart-shaped cookie cutter.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Roll out the cookie dough on a floured surface to about 1/4 inch thickness. Use the heart-shaped cookie cutter to cut out heart-shaped cookies from the dough. Place the heart-shaped cookies on the prepared baking sheet. Press a strawberry half onto the center of each cookie. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled strawberry-topped cookies. Allow the chocolate to set before serving. Enjoy your delicious Chocolate Heart Strawberry Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

Verdegree

[invadermak]

This Irish Potato and Leek Soup is a classic dish that's perfect for celebrating St. Patrick's Day. It's creamy, hearty, and bursting with flavor.

Ingredients: 4 potatoes, peeled and diced. 2 leeks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable or chicken broth. 1 cup heavy cream. Salt and pepper to taste. 2 tablespoons butter. Chopped chives for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the garlic, onions, and leeks. Cook until it gets soft. Put in the broth and potatoes. Bring to a boil, then lower the heat and let it cook slowly until the potatoes are soft. Pour the soup into a blender and blend it until it is smooth. Add the heavy cream and season with pepper and salt to taste. Serve hot with chopped chives on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Hair Recipe

[invadermak]

This Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing is a nutritious and flavorful dish that combines the earthy taste of kale, the sweetness of roasted butternut squash, and the creaminess of tahini dressing. It's a perfect balance of textures and flavors, making it a satisfying and healthy meal.

Ingredients: 4 cups kale, stems removed and chopped. 1 cup butternut squash, cubed. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. 2 tablespoons water. 1/4 teaspoon cumin. 1/4 teaspoon paprika. 1/4 teaspoon red pepper flakes optional. 1/4 cup roasted pumpkin seeds optional.

Instructions: Start by heating the oven to 400F 200C. Sprinkle the cubes of butternut squash with salt and pepper and 1 tablespoon of olive oil. Place them on a baking sheet. Put them in the oven and roast for 20 to 25 minutes, or until they are soft and slightly browned. Set the tahini dressing aside while you roast the squash. Put tahini, lemon juice, water, cumin, paprika, and red pepper flakes in a small bowl. Use a whisk to mix the ingredients together. Add pepper and salt to taste. Rub the chopped kale with the last tablespoon of olive oil for a few minutes in a large salad bowl until it gets soft and dark green. Roast the butternut squash and chickpeas and then add them to the kale. Add the tahini dressing to the salad and mix everything together until it's well covered. If you want, you can sprinkle roasted pumpkin seeds on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Travelin Pushpa

[invadermak]

This Vegan Lime Loaf Cake is zesty, moist, and bursting with citrus flavor. It's perfect for any occasion, whether it's a special celebration or just a sweet treat for yourself.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 teaspoon baking soda. 1/2 teaspoon salt. Zest of 2 limes. 1 cup non-dairy milk such as almond or soy milk. 1/3 cup fresh lime juice. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. 1 tablespoon apple cider vinegar.

Instructions: Preheat oven to 350F 175C. Grease and flour a loaf pan. In a large bowl, whisk together flour, sugar, baking soda, salt, and lime zest. In a separate bowl, mix non-dairy milk, lime juice, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Add apple cider vinegar and quickly mix until evenly distributed. Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 45 minutes

Beautify Your Life

[invadermak]

A hearty and flavorful vegetarian stew with beefless beef chunks and a variety of vegetables, simmered to perfection. This beefless stew is a comforting and nutritious alternative to traditional beef stew.

Ingredients: 2 cups beefless beef chunks. 1 cup carrots, sliced. 1 cup potatoes, diced. 1 cup celery, chopped. 1 cup onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1/2 cup tomato paste. 1 cup frozen peas. 1 cup corn kernels. 2 tsp dried thyme. 2 tsp dried rosemary. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add beefless beef chunks, carrots, potatoes, celery, and continue to cook for 5 minutes. Stir in vegetable broth, diced tomatoes, tomato paste, thyme, rosemary, paprika, salt, and pepper. Bring the stew to a boil, then reduce heat and let it simmer for 20-25 minutes until vegetables are tender. Add frozen peas and corn, simmer for an additional 5 minutes. Adjust seasonings to taste and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Em Stema

[invadermak]

Tequila-infused shrimp cooked with vegetables and layered with tortilla chips, enchilada sauce, and cheese, baked to perfection for a flavorful and satisfying dish.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 jalapeo, seeded and diced. 1 red bell pepper, diced. 1 cup cherry tomatoes, halved. 1/4 cup tequila. 1/4 cup lime juice. 1/4 cup chopped cilantro. Salt and pepper to taste. Tortilla chips. 1 cup enchilada sauce. 1 cup shredded cheese. Sour cream and additional cilantro for garnish.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Put in the garlic, onion, jalapeo, and red bell pepper. For about 5 minutes, or until softened, saut. It will take about 34 minutes of cooking after adding the shrimp until they turn pink. Chop up the cilantro and add it along with the tequila and lime juice. Add pepper and salt. Turn down the heat and let it simmer for two to three minutes, until the flavors mix. Put tortilla chips, the shrimp mixture, enchilada sauce, and shredded cheese in a separate baking dish. Do this again and again until all the ingredients are used up. Top it off with a layer of cheese. Put the dish in an oven that has already been heated to 375F 190C and bake for 10 to 12 minutes, or until the cheese melts and bubbles. Before serving, top with sour cream and more cilantro.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ideanet

[invadermak]

These cranberry lemon muffins are vegan, gluten-free, and full of sweet cranberries and tangy lemon flavor. You can eat them for breakfast or as a snack on the go.

Ingredients: 2 cups gluten-free flour blend. 1/2 cup coconut sugar. 1 tbsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup almond milk. 1/3 cup coconut oil, melted. 2 tbsp lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. 1/2 cup dried cranberries.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine gluten-free flour blend, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fold in dried cranberries. Spoon batter into muffin cups lined with paper liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Aatsp Georgia Camp

[invadermak]

A hearty and comforting soup filled with tender beef, vegetables, and egg noodles. This recipe is perfect for a cozy family dinner or a chilly winter night.

Ingredients: 1 lb beef stew meat. 1 onion, chopped. 3 cloves garlic, minced. 4 carrots, sliced. 4 celery stalks, sliced. 1 can 14.5 oz diced tomatoes. 8 cups beef broth. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups uncooked egg noodles. 2 tbsp olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the beef stew meat and brown it all over. Put in the garlic and onions, and cook them until they get soft. You can add diced tomatoes, beef broth, thyme, oregano, salt, and pepper after you stir them in. Bring to a boil, then lower the heat and let it cook for 30 minutes. It will take about 10 minutes of simmering after adding the egg noodles for the noodles to be cooked. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes

Quebec Armes

[invadermak]

Take a bite of these Vanilla Candy Cane Cupcakes and enjoy the holiday flavors. With a delicious mix of vanilla and candy cane flavors, these sweet treats are great for holiday parties and get-togethers.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup crushed candy canes. For Frosting:. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup whole milk. 1 tsp vanilla extract. 1/2 cup crushed candy canes.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Fold in the crushed candy canes. Fill each cupcake liner 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, milk, and vanilla extract until the frosting is smooth and fluffy. Fold in the crushed candy canes. Once the cupcakes are completely cool, frost them with the candy cane frosting. Sprinkle some additional crushed candy canes on top for decoration. Enjoy your delicious Vanilla Candy Cane Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

Precious Jewels Mamma

[invadermak]

This Szechuan Chicken Stir-Fry is a spicy and flavorful dish that combines tender chicken with a medley of colorful vegetables in a delicious Szechuan sauce. It's quick and easy to make, perfect for a satisfying weeknight dinner.

Ingredients: 1 lb boneless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 inch piece of fresh ginger, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1/2 cup snow peas. 1/2 cup sliced carrots. 1/4 cup sliced green onions. 2 tablespoons soy sauce. 1 tablespoon Szechuan sauce. 1 teaspoon cornstarch. 1/4 cup chicken broth. 1 teaspoon sesame oil. Salt and pepper to taste.

Instructions: Combine the chicken broth, cornstarch, Szechuan sauce, and soy sauce in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the chicken slices until they are cooked through. After taking the chicken out of the wok, set it aside. Add the final tablespoon of vegetable oil to the same wok. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Add the carrots, snow peas, and sliced red and green bell peppers. Saut the veggies for 34 minutes, or until they are crisp-tender. Place the cooked chicken back into the wok and cover the chicken and veggies with the sauce mixture. Stir-fry the chicken and veggies for an additional two to three minutes, or until the sauce thickens and covers them. Add the sesame oil and sliced green onions and stir. To taste, add salt and pepper for seasoning. Serve hot with noodles or steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Thee Sabbath Years

[invadermak]

A delightful combination of traditional Scottish Cullen Skink flavors in tart form, complemented by the sweetness of fresh figs and the savory goodness of crispy bacon bits.

Ingredients: 1 sheet of puff pastry. 200g smoked haddock, cooked and flaked. 4 eggs. 200ml double cream. 1 onion, finely chopped. 2 cloves garlic, minced. 4-6 fresh figs, quartered. 100g crispy bacon bits. Salt and black pepper to taste. Fresh chives for garnish.

Instructions: Turn on your oven and heat it up to 180C 350F. Spread the puff pastry out and use it to line a tart pan. Use a fork to make holes in the base. For 10 to 15 minutes, or until it's just barely golden, blind bake the pastry. Take it out of the oven and set it aside. Put the minced garlic and chopped onion in a frying pan and cook them until the onion is soft and clear. Whisk the eggs and double cream together in a bowl. Add black pepper and salt. Cover the baked pastry base with the flaked smoked haddock. Spread the egg and cream mix on top of the haddock in the tart pan. Spread the chopped figs and bacon bits out on top. After the oven is hot, bake the tart for 25 to 30 minutes, or until the top is set and golden brown. Add fresh chives as a garnish. Enjoy your hot Cullen Skink Tart with Figs and Pigs!

Prep Time: 20 minutes

Cook Time: 45 minutes

Elevage Nanimo Acceuil

[invadermak]

These chicken cordon bleu sliders are a delicious twist on the classic French dish, featuring tender chicken, savory ham, and gooey Swiss cheese, all nestled in soft slider buns.

Ingredients: 12 slider buns. 6 chicken breasts, cooked and sliced thinly. 12 slices Swiss cheese. 12 slices ham. 1/2 cup Dijon mustard. 1/4 cup mayonnaise. 1 tablespoon honey. 1 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup melted butter. 2 tablespoons grated Parmesan cheese. 1 tablespoon dried parsley.

Instructions: Warm the oven up to 175F 350C. Put the bottom halves of the slider buns in a baking dish after cutting them in half. Put a slice of ham on the bottom of each bun, then a slice of Swiss cheese, and finally a few slices of chicken breast. Put honey, garlic powder, salt, and black pepper in a small bowl and mix them with Dijon mustard. Cover all of the chicken on each bun with the mustard mixture. Add the last two bun halves to the top of each slider. Melt the butter and mix it with the Parmesan cheese and dried parsley in a different bowl. Put the butter mixture on top of the sliders and brush it on. Put foil over the baking dish and bake for 15 minutes. Take off the foil and bake the sliders for five more minutes, or until they are golden and the cheese melts. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 20 minutes

English Bay Swim Club

[invadermak]

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

Egg Music

[invadermak]

Enjoy a delicious and gluten-free version of the classic falafel. These vegan falafel balls are crispy on the outside and soft on the inside, packed with flavor from fresh herbs and spices.

Ingredients: 1 can chickpeas, drained and rinsed. 1/2 cup fresh parsley, chopped. 1/4 cup red onion, chopped. 2 cloves garlic, minced. 2 tablespoons gluten-free all-purpose flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon baking powder. Salt and pepper to taste. 2 tablespoons olive oil, for frying.

Instructions: Chickpeas, parsley, red onion, garlic, flour, cumin, coriander, baking powder, salt, and pepper should all be put into a food processor. Pulse until everything is well mixed but still has some chunks. Press the mixture firmly to shape it into small balls or patties. Set a pan on medium heat and add the olive oil. It should take about 34 minutes per side to fry the falafel until it is golden brown and crispy. Before putting the falafel on a paper towel-lined plate to drain, take it out of the pan. As a hot dish, you can dip it in your favorite gluten-free sauce or put it in gluten-free pita bread with tahini sauce and vegetables.

Prep Time: 15 minutes

Cook Time: 10 minutes

Sherm Dizzy

[invadermak]

Savor the rich flavors of these Pork Sliders with Mushroom and Smoked Gouda Mayo. Perfectly grilled pork patties topped with savory sautéed mushrooms and a creamy smoked Gouda mayo.

Ingredients: 1.5 lbs ground pork. Salt and pepper to taste. 1 tablespoon olive oil. 1 cup sliced mushrooms. 1/2 cup mayonnaise. 1/2 cup shredded smoked Gouda cheese. Slider buns. Lettuce and tomato slices for garnish.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground pork into small portions and shape them into slider-sized patties. Season with salt and pepper. Grill the pork sliders for about 3-4 minutes per side or until fully cooked and have a nice char. While the sliders are cooking, heat olive oil in a skillet over medium heat. Add sliced mushrooms and saut until tender. In a small bowl, mix together mayonnaise and shredded smoked Gouda cheese until well combined. Spread the smoked Gouda mayo mixture on the slider buns. Assemble the sliders by placing the grilled pork patties on the buns, top with sauted mushrooms, and garnish with lettuce and tomato slices. Serve these delicious Pork Sliders with Mushroom and Smoked Gouda Mayo and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Falconcrag