Lagadejo

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[lagadejo]

Enjoy the signature Papa John's pizza sauce on your homemade pizzas. It's the perfect balance of sweet and savory flavors, with a hint of herbs and spices.

Ingredients: 1 28 ounce can crushed tomatoes. 1/4 cup tomato paste. 1/4 cup water. 2 tablespoons sugar. 1 tablespoon olive oil. 1 1/2 teaspoons salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon crushed red pepper flakes optional.

Instructions: In a medium saucepan, heat olive oil over medium heat. Add crushed tomatoes, tomato paste, and water. Stir well to combine. Stir in sugar, salt, garlic powder, onion powder, dried basil, dried oregano, and crushed red pepper flakes if using. Bring the sauce to a simmer, then reduce heat to low and let it simmer for about 20 minutes, stirring occasionally. Remove the sauce from heat and let it cool before using on your pizza.

Prep Time: 10 minutes

Cook Time: 20 minutes

red white and blue rabbitry

[lagadejo]

This Tarheel Slam Dunk Dip is a hit with everyone at basketball games. This is sure to be a hit with Tarheels fans because it's full of tasty cheese and cool flavors.

Ingredients: 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced green onions. 1/2 cup diced bell peppers. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 tablespoon taco seasoning. 1 tablespoon chopped cilantro. 1 teaspoon lime juice. Tortilla chips for serving.

Instructions: In a mixing bowl, combine shredded cheddar cheese, diced tomatoes, diced green onions, and diced bell peppers. In a separate bowl, mix together sour cream, mayonnaise, taco seasoning, chopped cilantro, and lime juice. Fold the sour cream mixture into the cheese and vegetable mixture until well combined. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve with tortilla chips and enjoy the game!

Prep Time: 15 minutes

Cook Time: 0 minutes

Janelle Salanga

[lagadejo]

Give in to your sweet tooth and enjoy the rich brownies and creamy cookies and cream filling. These stuffed brownies are just what you need to satisfy your sweet tooth!

Ingredients: 1 box brownie mix. 1/4 cup vegetable oil. 2 tablespoons water. 2 eggs. 12 Oreo cookies, crushed. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C and grease a 9x9-inch baking pan. In a large bowl, mix together brownie mix, vegetable oil, water, and eggs until well combined. Spread half of the brownie batter evenly into the prepared pan. In another bowl, beat cream cheese, sugar, and vanilla extract until smooth. Gently fold in crushed Oreo cookies into the cream cheese mixture. Spread the cookies and cream mixture evenly over the brownie batter in the pan. Top with the remaining brownie batter, spreading it evenly to cover the filling. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before slicing into squares. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Beautiful Body Art

[lagadejo]

Vegan Poha Chevdo is a crunchy and flavorful snack made from flattened rice, nuts, and spices. It's a popular Indian snack that is vegan-friendly and perfect for munching on any time of the day.

Ingredients: 2 cups thin poha flattened rice. 1/4 cup peanuts. 1/4 cup cashews. 1/4 cup raisins. 2 tablespoons oil. 1 teaspoon mustard seeds. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. Salt to taste. 2 tablespoons chopped coriander leaves. 2 tablespoons shredded coconut. 1 tablespoon lemon juice.

Instructions: In a large pan, dry roast the poha until crisp. Remove and set aside. In the same pan, heat oil. Add mustard seeds and let them splutter. Add peanuts, cashews, and raisins. Fry until golden brown. Add turmeric powder, red chili powder, and salt. Mix well. Add the roasted poha to the pan and mix until well combined. Turn off the heat and add chopped coriander leaves, shredded coconut, and lemon juice. Mix thoroughly. Let it cool completely before storing in an airtight container.

Prep Time: 10 minutes

Cook Time: 15 minutes

Krishna Melnattur

[lagadejo]

A classic and comforting Southern dish, Old Fashioned Chicken N Dumplins' is perfect for a cozy family dinner. Tender chunks of chicken simmered with soft, pillowy dumplings in a savory broth - it doesn't get much better than this!

Ingredients: 1 whole chicken about 4 pounds. 8 cups water. 2 cups all-purpose flour. 1/2 cup buttermilk. 1/4 cup butter. 1/2 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Put the chicken and water in a large pot. Turn down the heat, cover, and simmer for one to one and a half hours, until the chicken is soft and cooked all the way through. Take the chicken out of the pot, let it cool down a bit, and then shred the meat into small pieces that you can eat. Put away. Mix the flour and buttermilk together in a bowl to make a dough. Spread the dough out on a floured surface until it's about 1/8 inch thick. You can cut the dough into squares or strips, depending on your taste. Bring the chicken broth back to a boil in the pot, and then add the dumplings one by one to the going broth. To keep things from sticking, stir slowly. Turn down the heat, cover, and let the dumplings simmer for 15 to 20 minutes, or until they are soft and cooked all the way through. Add the chicken shreds, butter, salt, and black pepper, and mix them in. Simmer for another 5 to 10 minutes to heat everything up and mix the flavors. Enjoy your Old Fashioned Chicken N Dumplins' while it's still hot!

Prep Time: 30 minutes

Cook Time: 90 minutes

Tell Tale Chapbooks

[lagadejo]

This Chopped Thai Chicken Salad with Peanut-Chili Vinaigrette is a vibrant and flavorful dish that combines tender chicken with a mix of fresh vegetables, herbs, and a zesty peanut-chili dressing. It's perfect for a light and satisfying meal.

Ingredients: 2 cups cooked chicken breast, chopped. 4 cups mixed salad greens. 1 cup shredded red cabbage. 1 cup shredded carrots. 1/2 cup cucumber, thinly sliced. 1/2 cup red bell pepper, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup unsalted peanuts, chopped. 2 tablespoons sesame seeds. 2 tablespoons green onions, thinly sliced.

Instructions: In a large salad bowl, combine the cooked chicken breast, mixed salad greens, shredded red cabbage, shredded carrots, cucumber, and red bell pepper. Toss the salad to mix the ingredients evenly. In a separate small bowl, prepare the Peanut-Chili Vinaigrette by combining the following ingredients: - 3 tablespoons peanut butter - 2 tablespoons rice vinegar - 1 tablespoon soy sauce - 1 tablespoon honey - 1 teaspoon grated fresh ginger - 1 teaspoon Sriracha or chili sauce adjust to taste Whisk the vinaigrette until smooth and well combined. Drizzle the Peanut-Chili Vinaigrette over the salad and toss to coat the salad ingredients with the dressing. Sprinkle the salad with fresh cilantro leaves, mint leaves, chopped unsalted peanuts, sesame seeds, and green onions. Toss once more to distribute the toppings evenly. Serve the Chopped Thai Chicken Salad immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

spicysushi

[lagadejo]

With soft chicken, beans, corn, and a mix of Mexican-style flavors, this Slow Cooker Chicken Enchilada Soup is a zesty and filling meal. Just put the food in the slow cooker and let it do its thing. It's perfect for busy days.

Ingredients: 1 lb chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 10 oz red enchilada sauce. 1 can 14.5 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeno, seeded and diced. 4 cups chicken broth. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips.

Instructions: Put chicken pieces, black beans, corn, enchilada sauce, tomato slices, onion chunks, garlic mince, jalapeo, chicken broth, chili powder, cumin, salt, and pepper in a slow cooker. Mix everything together by stirring. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed. If you want, you can serve it hot with sour cream, avocado, cilantro, tortilla strips, and shredded cheese on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Mark Lakeman

[lagadejo]

This Butter Cream Chicken recipe combines tender chicken breasts with a rich and creamy sauce made with butter, garlic, heavy cream, and Parmesan cheese. It's a decadent dish that's perfect for a special dinner or a comforting weeknight meal.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 tablespoons butter. 4 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional. Fresh parsley, chopped for garnish.

Instructions: On both sides, salt and pepper the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. The chicken breasts should be cooked through and golden brown on both sides after being added to the pan. This should take about 6 to 8 minutes per side. Take the chicken out of the pan and set it aside. Over medium heat, melt the butter in the same pan. Put minced garlic in the pan and cook for one to two minutes, until the garlic smells good. Add the heavy cream and mix it in. Grate in some Parmesan cheese, dried thyme, rosemary, oregano, and red pepper flakes, if you're using them. It will take about 34 minutes of stirring to make the sauce a little thicker. Put the chicken breasts back in the pan and cook them in the sauce for another two to three minutes, making sure they are completely covered in the sauce. Before serving, sprinkle with chopped fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

miguel rodriguez

[lagadejo]

These easy mini chicken pot pies are perfect for a quick and comforting meal. They are made with simple ingredients and baked until golden brown. Perfect for lunch, dinner, or even as a party appetizer!

Ingredients: 1 cup cooked chicken, shredded. 1 cup frozen mixed vegetables. 1 can 10.5 oz condensed cream of chicken soup. 1/2 cup milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1 package 8 count refrigerated biscuits.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine shredded chicken, frozen vegetables, condensed cream of chicken soup, milk, garlic powder, onion powder, and black pepper. Mix well. Divide the mixture evenly into 8 cups of a muffin tin, filling each about 3/4 full. Flatten each biscuit and place one on top of each filled muffin cup, pressing around the edges to seal. Bake for 15-20 minutes or until biscuits are golden brown and the filling is bubbly. Allow to cool slightly before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Sendai Earthquake Japan

[lagadejo]

This sweet and smokey turkey chili is a hearty and tasty dish for cold nights. This chili is made with ground turkey, a mix of spices, crushed tomatoes, and beans. It has a great balance of sweet, smoky, and spicy tastes. It's simple to make and great for making ahead of time or feeding a lot of people. For a filling meal, top it with your favorite things, like sour cream, shredded cheddar cheese, and sliced green onions.

Ingredients: 1 tbsp olive oil. 1 yellow onion, diced. 1 red bell pepper, diced. 1 lb ground turkey. 3 cloves garlic, minced. 1 tbsp chili powder. 1 tsp smoked paprika. 1/2 tsp cumin. 1/4 tsp cayenne pepper. 1/4 tsp salt. 1/4 tsp black pepper. 1 28 oz can crushed tomatoes. 1 15 oz can black beans, drained and rinsed. 1 15 oz can kidney beans, drained and rinsed. 1 cup chicken broth. 2 tbsp tomato paste. 2 tbsp maple syrup or sugar-free sweetener. 1 tbsp apple cider vinegar. For serving: sliced green onions, shredded cheddar cheese, sour cream optional.

Instructions: Set the olive oil over medium heat in a large pot or Dutch oven. That takes about 5 minutes of cooking after you add the diced onion and red bell pepper. Break up the ground turkey with a spoon as you add it to the pot. Cook for about 5 to 7 minutes, until it turns brown. To the pot, add the cumin, salt, black pepper, cayenne pepper, chili powder, and minced garlic. Stir the food all the time for one minute, until it smells good. Black beans, kidney beans, chicken broth, tomato paste, maple syrup or another sweetener, and apple cider vinegar should all be added to the pot. Use a stir to mix. Bring the chili to a boil, then turn down the heat to low. Let it simmer, uncovered, for 30 to 40 minutes, stirring every now and then, until it gets thick and flavorful. If you want, you can serve the chili hot with sour cream, shredded cheddar cheese, and sliced green onions on top. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

All. My Jewels Honey

[lagadejo]

Pina Colada Sangria is a tropical twist on traditional sangria, blending the flavors of white wine, pineapple, coconut, and rum. It's a refreshing and fruity drink perfect for summertime gatherings or any occasion that calls for a taste of the tropics.

Ingredients: 1 bottle white wine. 1 cup pineapple juice. 1/2 cup coconut rum. 1/4 cup cream of coconut. 1 cup fresh pineapple chunks. 1 cup sliced strawberries. 1 cup coconut water. 1/4 cup simple syrup optional, adjust sweetness to taste. Ice cubes.

Instructions: In a large pitcher, combine white wine, pineapple juice, coconut rum, cream of coconut, coconut water, and simple syrup if using. Stir well to combine all ingredients. Add fresh pineapple chunks and sliced strawberries to the pitcher. Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled over ice cubes. Garnish with additional pineapple chunks or strawberries if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Sonic Discord

[lagadejo]

This Marinated Carrot Salad is a cool and sour side dish that's great for a picnic or barbecue in the summer. The carrots soak up the tasty vinaigrette, and the fresh herbs give the salad a nice, clean taste. It makes any meal more colorful and healthy!

Ingredients: 4 cups shredded carrots. 1/4 cup white wine vinegar. 2 tablespoons olive oil. 1 tablespoon honey. 1 clove garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons fresh parsley, chopped. 2 tablespoons red onion, finely chopped.

Instructions: Mix honey, olive oil, white wine vinegar, minced garlic, salt, and black pepper in a bowl using a whisk. Mix the carrot shreds with the dressing by tossing them around. Put it in the fridge with the lid on for at least 30 minutes to marinate. Sprinkle with chopped red onion and fresh parsley right before serving. Mix the salad one more time, and then serve it cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Routakorpi

[lagadejo]

Preserve the sweet and aromatic flavors of ripe pears with this delightful pear preserves recipe. Perfect for enjoying the taste of summer all year long.

Ingredients: 5 cups of ripe pears, peeled, cored, and chopped. 3 cups of granulated sugar. 1 lemon, juiced. 1 teaspoon of vanilla extract. 1/2 teaspoon of cinnamon. 1/4 teaspoon of nutmeg. 1/4 teaspoon of salt.

Instructions: Put the chopped pears, lemon juice, salt, and granulated sugar in a big pot. To help the flavors meld and the sugar dissolve, thoroughly stir the mixture and let it sit for 30 minutes. Stirring constantly, place the pot over medium heat and bring the mixture to a boil. Once boiling, lower the heat to a simmer for thirty to forty minutes, or until the mixture thickens to the consistency you desire and the pears soften. Add the nutmeg, cinnamon, and vanilla extract and stir. Simmer for five more minutes. After taking the pot off of the burner, allow it to cool slightly. Leaving a 1/4-inch headspace at the top of each sterilized jar, carefully pour the hot pear preserves into them. To guarantee appropriate preservation, cover the jars with lids and rings and process them in a water bath for ten minutes. Before storing the pear preserves in a cool, dark location, let them cool completely. Savor your homemade pear preserves as a topping for desserts or on toast or yogurt!

Prep Time: 30 minutes

Cook Time: 75 minutes

Rosario's Pueblo

[lagadejo]

With tender short ribs cooked in miso, melted provolone cheese, and a tasty dipping sauce, this sandwich is a new take on the French Dip.

Ingredients: 2 lbs short ribs. 1/4 cup miso paste. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 onion, sliced. 1 cup beef broth. 2 tablespoons brown sugar. 1 tablespoon sesame oil. 1 tablespoon ginger, grated. Salt and pepper to taste. 4 French rolls. 4 slices provolone cheese. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon butter.

Instructions: Put garlic, onion, beef broth, brown sugar, sesame oil, ginger, salt, and pepper in a slow cooker. Add the miso paste and mix it all together. Put the short ribs in the slow cooker and cover them with the miso mixture. Low-key for 6 to 8 hours, or until the short ribs are soft and fall apart. Take the short ribs out of the slow cooker and use a fork to shred the meat. Take the cooking liquid out of the slow cooker and set it aside to use as a dip. Warm the oven up to 175F 350C. On one side of each French roll, cut it in half and put a slice of provolone cheese. Put the rolls in the oven and toast them until the cheese melts and the bread gets a little crispy. You can mix mayonnaise and Dijon mustard in a small bowl. On the other side of each roll, spread the mayonnaise mix. Split the short ribs into shreds and put them on each roll. Melt the butter in a pan over medium heat. In the pan, grill the sandwiches until the bread is crispy and golden brown. Serve the sandwiches with the cooking liquid that you saved to dip them in.

Prep Time: 20 minutes

Cook Time: 480 minutes

Nikander100

[lagadejo]

If you want to make meals quickly, these Spicy Shrimp Fajita Burrito Bowls are a great choice. These bowls are a tasty and filling way to eat. They have soft shrimp cooked in fragrant spices, sauted bell peppers and onions, creamy avocado, and fresh cilantro.

Ingredients: 1 lb shrimp, peeled and deveined. 2 bell peppers, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup cooked rice. 1 can black beans, drained and rinsed. 1 avocado, sliced. 1/4 cup chopped cilantro. Lime wedges, for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and onions to the skillet. Cook until softened, about 5 minutes. Add minced garlic, chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes until fragrant. Push vegetables to one side of the skillet and add shrimp to the empty side. Cook until shrimp turns pink and opaque, about 3-4 minutes. Assemble the burrito bowls by dividing cooked rice, black beans, spicy shrimp, and fajita vegetables among bowls. Top with sliced avocado and chopped cilantro. Serve with lime wedges for squeezing over the bowls. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tirzah's Self Publishing Toolbox

[lagadejo]

Indulge in these homemade Protein Twix Bars that are vegan, gluten-free, and refined sugar-free. They feature a nutty shortbread base, a gooey caramel layer, and a rich chocolate coating, with an optional protein drizzle for an extra boost. Perfect for satisfying your sweet tooth while staying mindful of your dietary preferences.

Ingredients: For the Shortbread Base:. 1 cup almond flour. 2 tablespoons coconut flour. 2 tablespoons maple syrup. 2 tablespoons coconut oil, melted. For the Caramel Layer:. 1 cup dates, soaked in hot water for 15 minutes and drained. 2 tablespoons almond butter. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt. For the Chocolate Coating:. 1/2 cup dairy-free chocolate chips. 1 tablespoon coconut oil. For the Protein Drizzle optional:. 1/4 cup vegan vanilla protein powder. 2 tablespoons almond milk.

Instructions: Preheat the oven to 350F 175C. Line a square baking dish with parchment paper. In a mixing bowl, combine almond flour, coconut flour, maple syrup, and melted coconut oil. Mix until a dough forms. Press the dough evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes, until lightly golden. Let it cool completely. In a food processor, blend soaked dates, almond butter, melted coconut oil, vanilla extract, and salt until smooth and creamy. Spread the caramel mixture evenly over the cooled shortbread base. Place in the freezer to set for about 30 minutes. Once the caramel layer is set, melt dairy-free chocolate chips with coconut oil in a microwave or double boiler. Pour the melted chocolate over the caramel layer, spreading it out evenly. Return to the freezer to set for another 30 minutes. Optional: In a small bowl, mix vegan vanilla protein powder with almond milk until smooth. Drizzle over the set chocolate layer. Once fully set, remove from the freezer and cut into bars. Store in the refrigerator. Enjoy these protein-packed vegan Twix bars!

Prep Time: 30 minutes

Cook Time: 20 minutes

Kaelinian Cooper

[lagadejo]

For a quick and tasty dinner, try Chicken Pesto Pasta. It has soft chicken, bright cherry tomatoes, and a fragrant pesto sauce mixed with pasta. It is then topped with Parmesan cheese and fresh basil leaves.

Ingredients: 8 oz pasta. 2 boneless, skinless chicken breasts, diced. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/4 cup pesto sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Add salt and pepper to the diced chicken breasts. Warm up the olive oil in a big pan over medium-high heat. Mix in the garlic and cook until it smells good. Put the chicken in the pan with the seasonings. Cook for about 5 to 6 minutes, until it turns brown and is fully cooked. After adding the cherry tomatoes to the pan, cook for another two to three minutes, until the tomatoes start to get a little soft. Add the cooked pasta and pesto sauce and stir until everything is well mixed and hot. After taking the pasta off the heat, sprinkle grated Parmesan cheese on top of it. Before serving, sprinkle with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes

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