My Massive Meat

400 Rustic Station - Wick Family Racing - Ignacio Carballo - Cedric Tassel - Plankes-Projects

[mymassivemeat]

Indulge in the perfect blend of rich chocolate and refreshing peppermint with these delightful cookies. Perfect for the holiday season or any time you're craving a sweet treat!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon peppermint extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1/2 cup crushed peppermint candies.

Instructions: Set the oven temperature to 175C 350F. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, beat in, and then mix in the extract of peppermint. Mix the flour, baking powder, cocoa powder, and salt in a different bowl. Mixing until thoroughly combined, gradually add the dry ingredients to the wet ones. Stir in the crushed peppermint candies and chocolate chips. Round tablespoons of dough should be dropped, separated by about 2 inches, onto ungreased baking sheets. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. Take out of the oven and allow the cookies to cool down on the baking sheets for a few minutes, then move them to wire racks to finish cooling. Enjoy your delicious chocolate peppermint cookies after they've cooled!

Prep Time: 20 minutes

Cook Time: 10-12

Clearcreek Chapel Elders Resolution

[mymassivemeat]

A quick and delicious twist on traditional carbonara using ramen noodles. Perfect for a speedy and satisfying meal with the rich flavors of bacon, Parmesan, and fresh parsley.

Ingredients: 2 packs of ramen noodles. 4 slices of bacon, chopped. 3 eggs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and black pepper to taste.

Instructions: Cook ramen noodles according to package instructions. Drain and set aside. In a skillet, cook chopped bacon until crispy. Remove excess grease, leaving about a tablespoon in the skillet. In a bowl, whisk together eggs, Parmesan cheese, salt, and black pepper. Add the cooked ramen noodles to the skillet with bacon. Pour the egg mixture over the noodles and quickly toss to coat, allowing the heat to cook the eggs and create a creamy sauce. Remove from heat and stir in chopped parsley. Serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

Wolfy Vart

[mymassivemeat]

These seafood crostini are great for any event, from casual get-togethers to fancy parties. An appetizer that tastes great is shrimp and crab on top of crispy baguette slices with tangy mayo and fresh herbs.

Ingredients: 1 baguette, sliced. 1/2 cup cooked shrimp, chopped. 1/2 cup cooked crabmeat, shredded. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1/4 cup chopped fresh parsley. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the slices of baguette on a baking sheet and use olive oil to cover them. Place in the oven and bake for 8 to 10 minutes, or until crisp and golden brown. Put chopped shrimp, shredded crabmeat, mayonnaise, lemon juice, chopped parsley, garlic powder, salt, and pepper in a bowl. Mix everything together well. On each toasted baguette slice, spread the seafood mixture out evenly. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Qummunity Connections

[mymassivemeat]

Roasted cauliflower topped with a rich vegan sweet potato sauce is a tasty Paleo recipe. This dish is full of flavor and comforting goodness, in addition to being healthful and nourishing.

Ingredients: 1 medium head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1 large sweet potato, peeled and diced. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional. Fresh parsley, for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Toss the cauliflower florets in a big bowl with the olive oil, salt, and pepper until well coated. Arrange the cauliflower in a single layer on a baking sheet, then roast it in the preheated oven for 25 to 30 minutes, turning it halfway through, until it turns golden brown and becomes tender. Steam the chopped sweet potato for ten to fifteen minutes, or until it is fork-tender, while the cauliflower roasts. After steaming, transfer the sweet potato to a food processor or blender. Incorporate the almond milk, nutritional yeast, smoked paprika, onion and garlic powders, and cayenne pepper, if desired. To get the right consistency, add extra almond milk if necessary and blend until smooth and creamy. After roasting, move the cauliflower to a platter and pour the vegan sweet potato cream sauce over it. Before serving, garnish with fresh parsley. Savor your Roasted Cauliflower with Vegan Sweet Potato Cream Saucea Paleo-friendly dish!

Prep Time: 15 minutes

Cook Time: 30 minutes

Mrs Blalocks Library

[mymassivemeat]

When you use the Instant Pot, cooking spaghetti squash has never been so easy! Using this method, you can make perfectly cooked spaghetti squash strands in a lot less time than the old ways.

Ingredients: 1 medium spaghetti squash. 1 cup water.

Instructions: Split the spaghetti squash in half down the middle, and then scoop out the seeds. Put in one cup of water in the Instant Pot. Put the trivet into the Instant Pot and put the spaghetti squash halves on top of it, cut side up. Put the lid back on and turn the vent so that it seals. For 7 minutes, cook on high pressure by hand. After the cooking cycle is over, let the pressure drop naturally for 5 minutes. Then, carefully move the vent to the venting position to get rid of any remaining pressure. Carefully open the lid once the float valve drops and all the pressure is gone. With oven mitts or tongs, take the spaghetti squash halves out of the Instant Pot and let them cool down a bit. Cut the spaghetti squash flesh into long strands with a fork. Add your favorite sauce or toppings to the spaghetti squash and enjoy!

Prep Time: 5 minutes

Cook Time: 7 minutes

Fran The Dog Walker

[mymassivemeat]

For a tasty and healthy snack, try these Vegan Frozen Yogurt Protein Bars. They give you extra protein and antioxidants because they are full of dairy-free yogurt, vegan protein powder, and mixed berries. Great for a sweet treat or a snack after a workout!

Ingredients: 2 cups dairy-free yogurt such as coconut or almond. 1/4 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. 1/2 cup vegan protein powder any flavor. 1/2 cup mixed berries fresh or frozen. 1/4 cup chopped nuts or seeds optional.

Instructions: Mix dairy-free yogurt, maple syrup or agave, and vanilla extract in a bowl until everything is well mixed. To make it smooth, add vegan protein powder and stir it in. If you want, you can add chopped nuts or seeds and a mix of berries. Put the mix into a square baking dish that has parchment paper on the bottom. A spatula can be used to make the top smooth. Put it in the freezer for at least four hours, or until it gets hard. Take the bars out of the baking dish and cut them into bars once they are frozen. Keep the bars in the freezer in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 0 minutes

Murdork

[mymassivemeat]

These baked portobello mushroom fries taste great and are better for you than regular fries. They taste great and are crispy on the outside and soft on the inside.

Ingredients: 4 large portobello mushrooms, stems removed and sliced into fries. 1/2 cup breadcrumbs use gluten-free if needed. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Turn on your oven and heat it up to 425F 220C. Put nutritional yeast, garlic powder, smoked paprika, salt, and pepper in a bowl and mix them together. Cover each mushroom fry in olive oil, then dip them all the way through in the breadcrumb mixture, making sure all sides are covered. Spread the mushroom fries out on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the food for 15 to 20 minutes, flipping it over halfway through, until it is golden brown and crispy. Take it out of the oven when it's done and serve it hot with your favorite dipping sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Intergalactic Junkyard

[mymassivemeat]

This Watermelon Fudge recipe from Something Swanky combines the sweetness of white chocolate with the refreshing flavor of watermelon Jello powder. It's a fun and colorful treat that's perfect for summertime or whenever you want to satisfy your sweet tooth with a fruity twist.

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1/2 cup watermelon Jello powder. 1/2 cup mini chocolate chips. Green food coloring optional.

Instructions: Cover an 8x8-inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Put the white chocolate chips, sweetened condensed milk, and unsalted butter in a bowl that can go in the microwave. To make the mixture smooth and fully melted, microwave it for 30 seconds at a time and stir it after each one. Add the watermelon Jello powder and mix it in until the fudge turns pink and tastes like watermelon. You can make it look like watermelon by adding a few drops of green food coloring. Add the mini chocolate chips and mix them in so they are spread out evenly. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Put it on a board for cutting. You can cut the fudge into squares or any other shape you like. Serve your tasty watermelon fudge and enjoy it!

Prep Time: 15 minutes

Cook Time: 2 minutes

Neighborhood Strong

[mymassivemeat]

Enjoy this hearty and healthy Three Grain and Kale Salad with Simple Lemon Vinaigrette. It's full of fresh vegetables and grains. The lemon vinaigrette gives this healthy dish a burst of flavor, making it a great choice for a light meal or side dish.

Ingredients: 1 cup quinoa. 1/2 cup farro. 1/2 cup barley. 2 cups kale leaves, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup cucumber, diced. 1/4 cup feta cheese, crumbled. 1/4 cup toasted almonds, chopped. Salt and pepper to taste.

Instructions: Rinse quinoa, farro, and barley separately under cold water. In a large saucepan, bring 2 cups of water to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool. In a separate saucepan, bring 2 cups of water to a boil and add farro and barley. Reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess water and let cool. In a large mixing bowl, combine cooked quinoa, farro, and barley. Add chopped kale, cherry tomatoes, red onion, and cucumber to the grains. Toss to combine. In a small bowl, whisk together the ingredients for the simple lemon vinaigrette. Drizzle the vinaigrette over the salad and toss to coat evenly. Sprinkle crumbled feta cheese and toasted almonds over the top. Season with salt and pepper to taste. Serve immediately or refrigerate for later. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mrs Blalocks Library

[mymassivemeat]

A simple barbecue sauce that tastes great and has just the right amount of sweetness and sourness. Great for grilling and making your favorite meats taste better.

Ingredients: 1 cup ketchup. 1/2 cup brown sugar. 1/4 cup apple cider vinegar. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Spread out the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and onion powder in a saucepan. To mix the ingredients, stir them well. Start by setting the pan on medium heat. Then, slowly pour the mixture in. Turn down the heat and let it simmer for 15 to 20 minutes, stirring every now and then, until the sauce gets thick. Add pepper and salt to taste. Take it off the heat and let it cool down before putting it in a jar or other container. It can be used to glaze or dip your favorite BBQ foods.

Prep Time: 10 minutes

Cook Time: 20 minutes

Nativity Choir

[mymassivemeat]

A delightful twist on the classic margarita, the Raspberry Margarita adds a sweet and tangy flavor with the addition of raspberry syrup.

Ingredients: 2 oz tequila. 1 oz triple sec. 1 oz fresh lime juice. 1/2 oz raspberry syrup. Fresh raspberries for garnish. Salt for rimming optional.

Instructions: If you want, you can put salt around the edge of the glass. Put tequila, triple sec, lime juice, and raspberry syrup in a shaker. Use ice to shake it well. Pour through a strainer into an ice-filled glass. Add some fresh raspberries as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

Engineer Hamid

[mymassivemeat]

This mojito recipe makes a classic, refreshing drink that's great for any event. Adding fresh mint, lime, rum, and soda together makes a well-balanced and tasty drink that will impress your guests.

Ingredients: 10 fresh mint leaves. 1/2 lime, cut into 4 wedges. 2 tablespoons white sugar, or to taste. 1 cup ice cubes. 1 1/2 ounces white rum. 1/2 cup club soda.

Instructions: Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with club soda. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Prep Time: 10 minutes

Cook Time: 0 minutes

Snimanje Dronom

[mymassivemeat]

These gluten-free banana nut butter bites are a perfect healthy snack or on-the-go breakfast option. Packed with natural sweetness from ripe bananas and a nutty flavor from the nut butter and chopped nuts, they're satisfying and nutritious.

Ingredients: 2 ripe bananas, mashed. 1/2 cup nut butter such as almond or peanut. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups gluten-free rolled oats. 1/4 cup chopped nuts such as walnuts or almonds.

Instructions: Start by heating the oven to 350F 175C. Blend or stir the mashed bananas, nut butter, honey or maple syrup, and vanilla extract together in a large bowl until everything is well mixed. Add the gluten-free rolled oats and chopped nuts and mix them in until they are spread out evenly. Take tablespoon-sized amounts of the mixture and roll them into balls. Put them on a baking sheet that has parchment paper on it. Make bite-sized discs out of each ball by pressing it down a little with the back of a spoon or your fingers. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. The banana nut butter bites should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way down. As a tasty gluten-free snack, eat it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Cascadian Group

[mymassivemeat]

Indulge in the delightful blend of sweet and crunchy with this Pink Tuxedo Popcorn. The combination of pink and dark chocolate, along with crushed candy canes, creates a visually stunning and delicious treat for any occasion.

Ingredients: 1/2 cup popcorn kernels. 1 cup white chocolate chips. 1 tablespoon coconut oil. Pink food coloring. 1/2 cup crushed pink candy canes. 1/4 cup dark chocolate chips.

Instructions: Pop the popcorn kernels using your preferred method and set aside. In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth. Add pink food coloring to the melted white chocolate until desired color is achieved. Pour the pink chocolate over the popped popcorn, ensuring even coating. Mix gently to coat all popcorn kernels. Spread the popcorn onto a parchment-lined tray, then sprinkle crushed pink candy canes evenly over the top. Melt dark chocolate chips and drizzle over the popcorn for a contrasting touch. Allow the chocolate to set by placing the tray in the refrigerator for about 15-20 minutes. Once set, break the popcorn into clusters and serve. Enjoy your Pink Tuxedo Popcorn!

Prep Time: 15 minutes

Cook Time: 5 minutes

Now Diving Center

[mymassivemeat]

These Jackfruit Meatball Tacos are a tasty vegan take on regular meatball tacos. The spices and herbs give the jackfruit a meaty texture, and the flavor is out of this world. Great for a quick and filling dinner during the week or when you have guests over.

Ingredients: 2 cups young green jackfruit, drained and shredded. 1 cup cooked quinoa. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1/4 cup tomato sauce. 8 small tortillas. Toppings of choice: avocado slices, shredded lettuce, diced tomatoes, vegan sour cream, etc..

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Shred the jackfruit and mix it with the cooked quinoa, breadcrumbs, nutritional yeast, onion, garlic, soy sauce, smoked paprika, cumin, black pepper, cilantro, and tomato sauce in a large bowl. Mix everything together well until it's all mixed in evenly. Form the mixture into small meatballs with your hands, then put them on the baking sheet that has been prepared. After the oven is hot, bake the meatballs for 25 to 30 minutes, or until they are firm and slightly browned. Use a dry skillet or the microwave to warm the tortillas up. Place a few jackfruit meatballs on each tortilla and then add any toppings you want, like diced tomatoes, avocado slices, shredded lettuce, or vegan sour cream. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Petes Parties

[mymassivemeat]

These easy vegan rye cookie sticks are a delightful treat for any occasion. Made with wholesome ingredients like rye flour and almond flour, they are perfect for satisfying your sweet cravings while still being vegan-friendly.

Ingredients: 1 cup rye flour. 1/2 cup almond flour. 1/4 cup coconut sugar. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 tablespoon almond milk. Vegan chocolate chips for topping optional.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine rye flour, almond flour, coconut sugar, baking powder, and salt. Add melted coconut oil, maple syrup, vanilla extract, and almond milk to the dry ingredients. Mix until a dough forms. Roll the dough into a ball and place it on a floured surface. Using a rolling pin, roll out the dough into a rectangle, about 1/4 inch thick. Cut the dough into sticks using a pizza cutter or knife. Transfer the sticks to the prepared baking sheet, leaving space between each stick. Optional: Press vegan chocolate chips onto the tops of the sticks. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

Wadna Galore

[mymassivemeat]

This recipe for Sesame and Shiitake Soba Noodles combines the earthy richness of shiitake mushrooms with the nutty flavor of sesame to create a tasty and nutritious stir-fry dish. This is a simple, quick dinner that is ideal for hectic weeknights.

Ingredients: 8 oz soba noodles. 2 tbsp sesame oil. 1 cup shiitake mushrooms, sliced. 1/2 cup carrot, julienned. 1/2 cup red bell pepper, thinly sliced. 1/4 cup green onions, chopped. 2 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp honey. 1 tsp ginger, grated. 1 tsp sesame seeds. Salt and pepper to taste.

Instructions: Soba noodles should be cooked as directed on the package. After draining, set aside. Sesame oil should be heated over medium-high heat in a large skillet or wok. When the shiitake mushrooms start to soften, add them and saut them for three to four minutes. Add chopped green onions, thinly sliced red bell pepper, and julienned carrot. Simmer for an additional two to three minutes. Add the grated ginger and minced garlic, and saut for one to two minutes, or until fragrant. Combine soy sauce, rice vinegar, honey, and a small amount of sesame seeds in a small bowl. To thoroughly coat the vegetables, pour the sauce mixture into the skillet and stir. Toss to mix after adding the cooked soba noodles to the skillet. For complete heating, cook for a further two to three minutes. To taste, add salt and pepper for seasoning. If desired, top the hot sesame and shiitake soba noodles with extra sesame seeds and green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

Summer Breeze