Marina Munoz

[marinacoramunoz]

If you want a rich and flavorful dumpling experience, try these delicious chicken and tarragon poached yolk stuffed ravioli. The soft ravioli go great with the creamy Parmesan sauce.

Ingredients: 1 pound ground chicken. 2 tablespoons fresh tarragon leaves, chopped. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 package of round dumpling wrappers. 4 egg yolks. Water for sealing dumplings. 1 egg, beaten for egg wash. 1 tablespoon olive oil. 4 cups chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese.

Instructions: In a bowl, combine ground chicken, chopped tarragon, salt, and black pepper. Mix well. Lay out a dumpling wrapper and place a small amount of the chicken mixture in the center. Make a small well in the center of the chicken mixture and carefully place one egg yolk in the well. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half, creating a half-moon shape, and press the edges to seal the dumpling. Repeat with remaining wrappers and filling. In a large pot, bring chicken broth to a boil. Reduce heat to a simmer. Carefully add the stuffed ravioli to the simmering broth and cook for about 3-4 minutes or until they float to the surface. While the ravioli are cooking, in a separate saucepan, heat olive oil over medium heat. Add heavy cream and grated Parmesan cheese, stirring until the sauce thickens and the cheese is melted. Once the ravioli are cooked, use a slotted spoon to remove them from the broth and place them on serving plates. Pour the creamy Parmesan sauce over the ravioli and garnish with additional fresh tarragon leaves. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

We Judge Idol

[marinacoramunoz]

Indulge in a delightful seafood salad with this Avocado and Lump Crab Salad recipe. Creamy avocado pairs perfectly with tender lump crab meat, tossed in a light and tangy dressing. Serve on a bed of lettuce leaves for a refreshing and satisfying meal.

Ingredients: 1 ripe avocado, diced. 8 ounces lump crab meat. 2 tablespoons mayonnaise. 1 tablespoon lemon juice. 1 tablespoon chopped fresh cilantro. Salt and pepper, to taste. Lettuce leaves, for serving.

Instructions: In a bowl, gently combine the diced avocado, lump crab meat, mayonnaise, lemon juice, and chopped cilantro. Season with salt and pepper to taste, and toss gently to combine. Spoon the avocado and lump crab mixture onto lettuce leaves, and serve immediately. Enjoy your delicious and keto-friendly Avocado and Lump Crab Salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

The Wicked Truth

[marinacoramunoz]

These savory crepes are filled with tender steak, sautéed mushrooms, fresh spinach, and melted mozzarella cheese, all drizzled with a delightful balsamic glaze. They make for a perfect brunch or dinner option!

Ingredients: 2 cups all-purpose flour. 2 cups milk. 2 large eggs. 1/2 teaspoon salt. 1/4 cup melted butter. 8 ounces thinly sliced steak. 1 cup fresh spinach leaves. 1 cup sliced mushrooms. 1/2 cup shredded mozzarella cheese. 1/4 cup balsamic glaze. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a blender, combine flour, milk, eggs, salt, and melted butter. Blend until smooth. Let the crepe batter rest for 20 minutes. While the batter is resting, season the steak with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the steak slices to your desired level of doneness. Set aside. In the same skillet, add another tablespoon of olive oil and saut the sliced mushrooms until they are tender and browned. Remove from the skillet and set aside. In the same skillet, add the fresh spinach and cook until wilted. Remove from the skillet and set aside. Heat a non-stick skillet over medium heat and lightly grease it with some butter or oil. Pour a small amount of crepe batter into the skillet, swirling it to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift. Flip the crepe and cook for another 1-2 minutes. Repeat with the remaining batter to make 8 crepes. To assemble the crepes, place a few spinach leaves, sliced steak, sauted mushrooms, and shredded mozzarella cheese on each crepe. Fold the crepe in half and then in half again to form a triangle. Return the filled crepes to the skillet and cook for 1-2 minutes on each side until the cheese is melted and the crepes are heated through. Drizzle each crepe with balsamic glaze before serving. Enjoy your delicious Steak, Spinach, and Mushroom Crepes with Balsamic Glaze!

Prep Time: 30 minutes

Cook Time: 20 minutes

Eduard Suarez

[marinacoramunoz]

A delightful combination of brownie and cookie dough, topped with mini marshmallows, these mini hi-hat brookie cups are a perfect indulgence for any occasion.

Ingredients: 1 box brownie mix. 1/4 cup vegetable oil. 1/4 cup water. 1 egg. 1/2 cup mini chocolate chips. 1/2 cup mini marshmallows. 1/2 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 egg.

Instructions: Set the oven to 350F 175C and heat it up. Following the directions on the package, mix the brownie mix with vegetable oil, water, and an egg in a large bowl. Mix everything together well. It's okay to add the little chocolate chips. To make mini muffins, grease a muffin tin and fill each cup about halfway with brownie batter. In a hot oven, bake for 10 to 12 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Make the cookie topping while the brownie cups are baking. Mix flour, cocoa powder, baking powder, and salt in a small bowl with a whisk. Mix the sugar, melted butter, vanilla extract, and egg together well in a different bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Keep doing this until a thick dough forms. Put in the little marshmallows. Take the brownie cups out of the oven and let them cool down a bit after they're done. Carefully put a spoonful of brownie batter on top of each muffin cup so that the batter covers the whole top. After taking the pan out of the oven, bake for another 8 to 10 minutes, or until the topping is set. Take them out of the oven and let them cool completely before taking them out of the muffin tin. No need to: To get a hi-hat look, melt some chocolate candy melts or chocolate chips and dip the cooled brookie cup tops in the chocolate. Wait until the chocolate is set before you serve it. Have fun with your tasty mini hi-hat brookie cups!

Prep Time: 20 minutes

Cook Time: 20 minutes

laberryy

[marinacoramunoz]

Indulge in the delightful combination of rich chocolate and warm cinnamon with these choc cinnamon chip cookies. These cookies are soft, chewy, and filled with gooey chocolate chips, making them a perfect treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and ground cinnamon. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Scoop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are set but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious choc cinnamon chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

qool press

[marinacoramunoz]

Juicy and flavorful beer-braised beef brisket, smoked to perfection and served on crusty rolls. A delicious twist on the classic beef sandwich.

Ingredients: 2 lbs beef brisket, trimmed. 1 bottle of your favorite beer. 1 cup beef broth. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 4-6 crusty sandwich rolls. Sliced cheese optional. Pickles for topping optional.

Instructions: Preheat your smoker to 250F 120C. Season the brisket with salt, black pepper, and smoked paprika. Place the brisket in the smoker and smoke for 2 hours. In a saucepan, combine beer, beef broth, onion, garlic, brown sugar, Dijon mustard, Worcestershire sauce, and bring to a simmer. After 2 hours of smoking, transfer the brisket to a large foil pan and pour the beer mixture over the brisket. Cover the pan tightly with foil and return to the smoker. Continue smoking for an additional 2-3 hours or until the brisket is fork-tender. Remove the brisket from the smoker and let it rest for 15 minutes. Shred the beef using two forks. Split the sandwich rolls and toast them on the smoker for a few minutes. Assemble the sandwiches by placing a generous amount of shredded beef on each roll. Top with sliced cheese and pickles if desired. Serve the beer-braised beef sandwiches hot and enjoy!

Prep Time: 20 minutes

Cook Time: 4 minutes

Evan

[marinacoramunoz]

These Pepita-Crusted Tuna Cakes are packed with flavor and protein, making them a delightful seafood dish. The combination of tuna, crunchy pepitas, and flavorful seasonings creates a satisfying meal that's perfect for any occasion.

Ingredients: 2 cans tuna, drained. 1/4 cup finely chopped red bell pepper. 2 tablespoons chopped fresh parsley. 1/4 cup mayonnaise. 1/2 cup breadcrumbs. 1/4 cup finely crushed pepitas pumpkin seeds. 1 egg, beaten. 1 teaspoon Dijon mustard. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Drained tuna, chopped red bell pepper, parsley, mayonnaise, breadcrumbs, crushed pepitas, beaten egg, Dijon mustard, salt, and pepper should all be put in a bowl. Mix everything together well. Little patties should be made from the mixture. Set a pan on medium heat and add the olive oil. In a skillet, cook the tuna cakes for three to four minutes on each side, or until they are golden brown and warm all the way through. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

oxford conference for the book

[marinacoramunoz]

Indulge in the creamy goodness of this mushroom pasta. The combination of tender mushrooms, rich cream, and savory Parmesan cheese creates a luxurious sauce that coats every strand of pasta.

Ingredients: 8 oz 225g pasta. 2 tablespoons olive oil. 2 cloves garlic, minced. 8 oz 225g mushrooms, sliced. 1 cup 240ml heavy cream. 1/2 cup 50g grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 5-7 minutes. Reduce heat to low. Pour in heavy cream and stir gently until heated through. Add cooked pasta to the skillet, along with grated Parmesan cheese. Toss everything together until pasta is coated evenly. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Plirofories

[marinacoramunoz]

This homemade orange chicken recipe is a delicious twist on the classic takeout dish. Tender chicken pieces are coated in a flavorful orange sauce that's sweet, tangy, and savory all at once. It's easy to make and perfect for a weeknight dinner!

Ingredients: 1 lb chicken breast, cut into bite-sized pieces. 1/2 cup orange juice. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tbsp cornstarch. 2 tbsp water. 2 tbsp vegetable oil. Sesame seeds optional, for garnish. Green onions, chopped optional, for garnish.

Instructions: In a small bowl, mix together orange juice, soy sauce, honey, garlic, and ginger. In another small bowl, mix cornstarch and water to create a slurry. Heat vegetable oil in a skillet over medium-high heat. Add chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Pour the orange juice mixture over the chicken and bring to a simmer. Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 2 minutes. Garnish with sesame seeds and green onions if desired. Serve hot with rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

Genuine Captcha Project

[marinacoramunoz]

Pumpkin puree, coconut cream, and warm spices are used to make this creamy and tasty dip. These are great for fall parties or any time you want a tasty and healthy snack. Ingredients: 1 can 15 ounces pumpkin puree. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. Pinch of salt. Instructions: In a mixing bowl, combine pumpkin puree, coconut cream, maple syrup, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt. Whisk together until smooth and well combined. Taste and adjust sweetness or spices according to your preference. Transfer the dip to a serving bowl. Chill in the refrigerator for at least 30 minutes before serving. Serve with sliced fruits, crackers, or veggie sticks for dipping. Prep Time: 10 minutes Cook Time: 0 minutes

Enclosed Beauty

[marinacoramunoz]

Bobby's Chocolate Banana Parfait is a delicious treat that combines rich milk chocolate pudding, fresh bananas, and smooth whipped cream. The crunch of the chocolate shavings and crushed vanilla wafers makes the texture even better, making it a truly satisfying dessert.

Ingredients: 2 cups milk chocolate pudding. 2 ripe bananas, sliced. 1 cup whipped cream. 1/2 cup chocolate shavings. 1/4 cup crushed vanilla wafers.

Instructions: In parfait glasses, layer 2 tablespoons of milk chocolate pudding at the bottom. Add a few slices of ripe bananas on top of the pudding layer. Next, add a layer of whipped cream, using about 2 tablespoons for each parfait. Sprinkle chocolate shavings over the whipped cream layer. Repeat the layers until the glass is filled, ending with a dollop of whipped cream on top. Garnish with crushed vanilla wafers. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Briana Sue

[marinacoramunoz]

These creamy and indulgent popsicles combine the rich flavors of chocolate and peanut butter with the goodness of Greek yogurt. They make a perfect summer treat for both kids and adults.

Ingredients: 1 1/2 cups Greek yogurt. 1/4 cup cocoa powder. 1/4 cup peanut butter. 1/4 cup honey. 1/2 teaspoon vanilla extract. 1/4 cup chocolate chips.

Instructions: In a mixing bowl, combine Greek yogurt, cocoa powder, peanut butter, honey, and vanilla extract. Mix until all ingredients are well combined and the mixture is smooth. Stir in the chocolate chips. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until the popsicles are solid. To remove the popsicles from the molds, run them under warm water for a few seconds to loosen. Enjoy your delicious Chocolate and Peanut Butter Greek Yogurt Popsicles!

Prep Time: 15 minutes

Cook Time: 0 minutes

The Baking Academy

[marinacoramunoz]

People who don't eat gluten but still want to enjoy the tangy taste of sourdough bread will love this gluten-free sourdough starter. It's made with apple cider vinegar and brown rice flour, which creates a lively fermentation process that makes a tasty gluten-free sourdough starter.

Ingredients: 1 cup brown rice flour. 1 cup water. 2 tablespoons apple cider vinegar.

Instructions: In a clean glass jar, mix together brown rice flour and water until well combined. Add apple cider vinegar and stir again. Cover the jar with a clean cloth and secure it with a rubber band or string. Let the mixture sit at room temperature, away from direct sunlight, for 24 hours. After 24 hours, discard half of the mixture and add another 1/2 cup brown rice flour and 1/2 cup water. Stir well. Repeat the feeding process every 24 hours for 5-7 days, or until the starter is bubbly, has a pleasant sour smell, and doubles in size within a few hours after feeding. Once your starter is active, it's ready to use in gluten-free sourdough recipes!

Prep Time: 10 minutes

Cook Time: 0 minutes

Ve May Bay Di Du Lich

[marinacoramunoz]

In this vegan smoothie, you can enjoy the sweet flavors of strawberry shortcake in a healthy way. It's creamy and filling, and it's full of healthy things like maca powder, strawberries, and oats.

Ingredients: 1 cup frozen strawberries. 1 ripe banana. 1/2 cup oats. 1 tablespoon maca powder. 1 cup almond milk. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1/4 cup coconut whipped cream. 1 tablespoon sliced almonds optional, for garnish.

Instructions: Frozen strawberries, banana, oats, maca powder, almond milk, maple syrup, and vanilla extract should all be put in a blender. Mix until it's creamy and smooth. Put it in glasses and top with whipped coconut cream. Add sliced almonds as a garnish if you want. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Confidence in Baking

[marinacoramunoz]

The flavors of sweet pineapple, savory tofu, and nutty quinoa come together in this delicious fusion dish, Pineapple Tofu Fried Quinoa Boat. Serve it in pineapple boats that have been hollowed out; it looks good and tastes good too.

Ingredients: 1 block tofu, diced. 2 cups cooked quinoa. 1 cup diced pineapple. 1 red bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 2 tablespoons vegetable oil. Salt and pepper to taste. Sliced green onions for garnish. Sesame seeds for garnish.

Instructions: In a bowl, combine diced tofu with soy sauce, sesame oil, and rice vinegar. Let it marinate for 15 minutes. Heat vegetable oil in a large pan over medium heat. Add marinated tofu and cook until golden brown on all sides. Remove from the pan and set aside. In the same pan, add a little more oil if needed. Saut garlic, onion, and red bell pepper until softened. Add cooked quinoa, diced pineapple, and grated ginger to the pan. Stir well to combine. Return the cooked tofu to the pan and mix everything together. Cook for another 2-3 minutes. Season with salt and pepper to taste. Serve the Pineapple Tofu Fried Quinoa mixture in hollowed-out pineapple boats. Garnish with sliced green onions and sesame seeds before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Flavors in Review

[marinacoramunoz]

Indulge in the nostalgic flavors of classic oatmeal cream pies with a chocolatey twist! These brownie oatmeal cream pies are rich, chewy, and filled with gooey marshmallow fluff.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup chopped nuts optional. 3/4 cup marshmallow fluff.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a food processor, pulse rolled oats until finely ground. In a bowl, combine ground oats, flour, baking soda, salt, and cinnamon. In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract until well combined. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips and nuts if using. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, spread marshmallow fluff onto the flat side of half the brownie cookies. Top with the remaining cookies to form sandwiches.

Prep Time: 15 minutes

Cook Time: 10 minutes

petite bourgogne

[marinacoramunoz]

A vegan and gluten-free twist to the classic dosa recipe, perfect for a hearty and nutritious breakfast or snack.

Ingredients: 1 cup rice flour. 1/4 cup urad dal flour. 1/4 cup tapioca flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1 1/4 cups water. Oil for cooking.

Instructions: In a bowl, mix rice flour, urad dal flour, tapioca flour, salt, and baking powder. Gradually add water while stirring until you achieve a smooth batter consistency. Let the batter rest for 30 minutes to 1 hour. Heat a non-stick pan or dosa griddle over medium heat. Pour a ladleful of batter onto the center of the pan and spread it outwards in a circular motion to form a thin dosa. Drizzle oil around the edges of the dosa and cook until the bottom turns golden brown. Flip the dosa and cook for another minute or until both sides are golden brown and crispy. Repeat with the remaining batter. Serve hot with your favorite vegan chutney or curry.

Prep Time: 45 minutes

Cook Time: 20 minutes

John Mickael Brigadier