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Catalogue Raisonne George Kars - Iroko Nuevo - TURNER INVEST - Youth Sustainability - Chipao Anping

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You can enjoy these vegan lentil tacos instead of regular tacos without worrying about the meat. Lentils are a healthy choice because they have a hearty texture and are full of protein and fiber. The tasty mix of spices and vegetables makes a filling that goes well with all of your favorite taco toppings.

Ingredients: 1 cup dried lentils, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 8 small taco shells or tortillas. Toppings: shredded lettuce, diced tomatoes, avocado slices, salsa, vegan sour cream, chopped cilantro.

Instructions: Put lentils and vegetable broth in a medium-sized pot. Bring to a boil, then lower the heat and let it simmer for 20 to 25 minutes, or until the lentils are soft and most of the liquid is gone. Put olive oil in a different pan and heat it over medium-low heat. Slice the onion, garlic, and bell pepper and add them. For about 5 to 7 minutes, or until the vegetables are soft, cook. Chili powder, cumin, oregano, salt, and pepper should all be mixed in. Add two to three more minutes of cooking. Put cooked lentils in the pan with the vegetables. Mix everything together, then cook for another two to three minutes to let the flavors blend. Follow the directions on the package to warm up taco shells or tortillas. A lot of the lentil mixture should be put into each taco shell or tortilla. Diced tomatoes, avocado slices, salsa, vegan sour cream, and chopped cilantro should be put on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Krohn 8th Grade Science

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These Garlic Parmesan Fries are irresistibly crispy and flavorful, perfect for snacking or as a side dish. The combination of garlic, Parmesan cheese, and herbs elevates the humble potato into a gourmet treat.

Ingredients: 4 large potatoes, cut into fries. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1 teaspoon dried parsley flakes. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the potato fries with olive oil, minced garlic, grated Parmesan cheese, dried parsley flakes, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 25-30 minutes, flipping halfway through, or until the fries are golden and crispy. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Miyo Linux

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Indulge in the delicious combination of crispy shallots, savory bacon, creamy Brie cheese, and sweet date aioli in this mouthwatering burger recipe. It's a perfect blend of flavors and textures that will satisfy your burger cravings.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of Brie cheese. 8 strips of crispy bacon. 1 cup thinly sliced shallots. 1/2 cup mayonnaise. 2 tablespoons sweet date paste. 1 teaspoon Dijon mustard. Salt and pepper to taste. Lettuce and tomato slices for garnish.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine the ground beef with salt and pepper. Shape the mixture into 4 burger patties. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of grilling, place a slice of Brie cheese on each patty and cover the grill to melt the cheese. While the burgers are cooking, heat a skillet over medium heat and cook the bacon until it becomes crispy. Remove the bacon from the skillet and drain it on paper towels. In the same skillet, add the sliced shallots and cook them until they turn crispy and golden brown. Remove them from the skillet and set them aside. In a small bowl, mix the mayonnaise, sweet date paste, Dijon mustard, and a pinch of salt and pepper to make the sweet date aioli. To assemble the burgers, spread a generous amount of sweet date aioli on the bottom half of each bun. Place a lettuce leaf on top of the aioli, followed by a burger patty with melted Brie cheese, crispy bacon strips, and a handful of crispy shallots. Top with tomato slices and the other half of the bun. Serve the Crispy Shallot, Bacon and Brie Burgers with Sweet Date Aioli hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Teissier Sophro

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It tastes like a classic bacon cheeseburger, but without the carbs. This Keto Bacon Cheeseburger Soup is comforting and hearty. It's rich and creamy, and it's perfect for a cozy dinner on a cold night.

Ingredients: 1 lb ground beef. 6 slices bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups beef broth. 1 cup heavy cream. 2 cups shredded cheddar cheese. 1/4 cup cream cheese. 1 tsp onion powder. 1 tsp garlic powder. Salt and pepper to taste. Optional toppings: sliced green onions, additional shredded cheese, crispy bacon bits.

Instructions: In a skillet, cook the chopped bacon until crispy. Remove from skillet and set aside, leaving bacon grease in the skillet. In the same skillet, add the ground beef, diced onion, and minced garlic. Cook until beef is browned and onions are softened. Drain excess grease. Transfer the cooked beef mixture to a slow cooker. Add the cooked bacon, beef broth, heavy cream, shredded cheddar cheese, cream cheese, onion powder, and garlic powder. Stir well to combine. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, stirring occasionally. Before serving, taste and adjust seasoning with salt and pepper if needed. Serve hot, topped with optional toppings like sliced green onions, additional shredded cheese, and crispy bacon bits. Enjoy your keto-friendly bacon cheeseburger soup!

Prep Time: 15 minutes

Cook Time: 240 minutes

Gourmet Plus 1201

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This easy-to-follow recipe will help you make the famous IN-N-OUT Burger Sauce at home. This creamy and sour sauce makes your homemade burgers taste great.

Ingredients: 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon sweet pickle relish. 2 teaspoons white vinegar. 1/2 teaspoon sugar. 1/2 teaspoon yellow mustard. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and black pepper to taste.

Instructions: Put sweet pickle relish, white vinegar, sugar, yellow mustard, paprika, garlic powder, and onion powder in a small bowl. Add the mayonnaise and mix them together. Make sure to mix the ingredients well until they are all mixed in. To taste, add salt and black pepper. Put the sauce in the fridge with the lid on for at least 30 minutes before you use it so the flavors can mix. Put the fake IN-N-OUT Burger Sauce on your own homemade burgers and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Wheelers Well RM

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Delicious and nutritious quinoa stuffed portabello mushrooms, a flavorful vegetarian dish perfect for a wholesome meal.

Ingredients: 4 large portabello mushrooms. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1 cup spinach, chopped. 1/2 cup feta cheese, crumbled. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Take the stems off of the portabello mushrooms and use a spoon to carefully scrape out the gills. Bring the vegetable broth to a boil in a medium-sized saucepan. Turn down the heat, add the quinoa, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is cooked and the liquid is absorbed. Put cooked quinoa, cherry tomatoes, spinach, feta cheese, minced garlic, olive oil, dried oregano, salt, and pepper in a large bowl. Put some of the quinoa mixture into each portabello mushroom and gently press it down. Put the stuffed mushrooms on a baking sheet and bake them in a hot oven for 20 to 25 minutes, or until they are soft. Take it out of the oven and, if you want, top it with more feta cheese and fresh herbs. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Swiss Brunette

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A tasty BBQ take on traditional pasta salad that's great for picnics and other outdoor events. The smoky taste of barbecue sauce gives this dish a savory kick that you can take with you.

Ingredients: 2 cups cooked pasta. 1 cup shredded cooked chicken. 1 cup cherry tomatoes, halved. 1/2 cup corn kernels, cooked. 1/4 cup red onion, finely diced. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 1/4 cup barbecue sauce. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the corn, red onion, black olives, cherry tomatoes, and feta cheese. Mix the olive oil, salt, and pepper with the barbecue sauce in a small bowl. Add the barbecue sauce to the pasta and toss it around until it's well covered. Put the dish in the fridge for at least 30 minutes before serving and top it with fresh parsley.

Prep Time: 15 minutes

Cook Time: 0 minutes

Iron Crest Equestrian

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The flavors of blue cheese, walnuts, figs, and honey drizzled on top of them all go beautifully together. The rich sweetness of Rockway Vineyards Riesling Icewine 2013 goes perfectly with them. This pairing makes tasting better by bringing out the complex flavors of the icewine.

Ingredients: 4 ounces blue cheese. 2 ounces walnuts. 1 cup fresh figs, sliced. Honey, for drizzling. Rockway Vineyards Riesling Icewine 2013.

Instructions: Arrange blue cheese, walnuts, and figs on a serving platter. Drizzle honey over the ingredients. Pair with chilled Rockway Vineyards Riesling Icewine 2013. Enjoy the perfect combination of flavors.

Prep Time: 10 minutes

Cook Time: 0 minutes

Citrus Junos London

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A hearty seafood tofu stew made with chicken broth that will warm you up in the winter with its comforting flavors and healthy ingredients.

Ingredients: 500g mixed seafood such as shrimp, squid, and mussels. 300g firm tofu, cubed. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 carrot, diced. 1 cup sliced mushrooms. 6 cups chicken broth. 2 tablespoons soy sauce. 1 tablespoon fish sauce. 1 tablespoon sesame oil. Salt and pepper to taste. Chopped green onions for garnish. Sliced red chili for garnish.

Instructions: Set the sesame oil on medium heat in a large pot. Saut the garlic and onions until they smell good. Put in the mushrooms and carrots and cook until they get a little soft. Add the chicken broth and bring it to a low boil. Put in the tofu cubes and let it cook for 10 minutes. Add the fish sauce and soy sauce and mix them in. Add salt and pepper to taste. The seafood should be cooked all the way through after you add the mixed seafood. Cut up some green onions and red chili to put on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Allison Linnell

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These Keto Parmesan Pork Chops are a delicious low carb option for dinner. The combination of Parmesan cheese and pork rinds creates a crispy crust that adds flavor and texture to the juicy pork chops. It's an easy and satisfying meal for anyone following a ketogenic diet.

Ingredients: 4 pork chops. 1 cup grated Parmesan cheese. 1 cup crushed pork rinds. 2 eggs. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put crushed pork rinds, garlic powder, paprika, salt, and pepper in a shallow bowl. Mix them together. Beat the eggs in a different bowl. First, coat each pork chop with the beaten eggs. Then, cover it with the Parmesan-pork rind mixture. Lay the pork chops on a baking sheet that has been lined with parchment paper. The pork chops are done when the crust is golden brown and the pork is cooked all the way through.

Prep Time: 15 minutes

Cook Time: 25 minutes

LISANNE PETRACCA PH.D.

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These Homemade Vegan Falafel Wraps are bursting with flavor, featuring crispy homemade falafel patties and a refreshing salsa made with the freshest ingredients. Perfect for a quick and satisfying meal!

Ingredients: 1 cup dried chickpeas, soaked overnight. 1 small onion, chopped. 3 cloves garlic, minced. 1/2 cup fresh parsley, chopped. 1/2 cup fresh cilantro, chopped. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons all-purpose flour. 4 large whole wheat tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced cucumber. 1/4 cup diced red onion. 2 tablespoons chopped fresh mint. 2 tablespoons chopped fresh cilantro. 1 tablespoon freshly squeezed lemon juice. Salt and pepper to taste.

Instructions: In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and pepper. Pulse until mixture forms a coarse paste. Transfer mixture to a bowl and stir in flour until well combined. Form mixture into small patties. Heat a skillet over medium heat and lightly coat with oil. Cook falafel patties for 3-4 minutes on each side, or until golden brown and crispy. In a separate bowl, combine diced tomatoes, cucumber, red onion, mint, cilantro, lemon juice, salt, and pepper. Mix well to make the salsa. To assemble the wraps, place a tortilla on a flat surface. Top with shredded lettuce, falafel patties, and salsa. Roll up tightly and serve immediately.

Prep Time: 30 minutes

Cook Time: 10 minutes

Mess Maker 16

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A warm beef and tomato stew that is great for a meal in. Full of flavor from the tender beef, fragrant herbs, and tasty vegetables.

Ingredients: 2 lbs beef chuck, cut into cubes. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, chopped. 1 can 14.5 oz diced tomatoes. 1 cup beef broth. 2 tbsp tomato paste. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp all-purpose flour optional, for thickening.

Instructions: In a pan, heat the olive oil over medium-high heat. Put in the beef cubes and cook them until all sides are browned. Put the beef in the slow cooker. Add the onions and garlic to the same pan and cook them until they get soft. After you add the carrots and celery, cook for two more minutes. Put the vegetables in the slow cooker. In a slow cooker, put in tomato paste, beef broth, thyme, rosemary, salt, and pepper. Mix everything together. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. Mix some flour with water to make a slurry. Add this to the stew during the last 30 minutes of cooking to make it thicker if you want to. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

Vinjeru Malawi

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A comforting and hearty meal, perfect for busy days. Tender chicken and vegetables simmered in a creamy broth with fluffy dumplings.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans condensed cream of chicken soup. 1 onion, finely diced. 2 cups chicken broth. 2 cups frozen mixed vegetables. 1 teaspoon dried thyme. Salt and pepper to taste. 1 can refrigerated biscuit dough.

Instructions: In the slow cooker's bottom, put chicken breasts. Cream of chicken soup, diced onion, chicken broth, mixed vegetables, salt, and pepper should all be added. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Tear the biscuit dough into little chunks and add them to the slow cooker about 30 minutes before you want to serve. Gently stir the ingredients together to mix them. Put the lid back on and cook for another 30 minutes, or until the biscuit dough is fully cooked and has formed dumplings. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Music Man of Steel

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These White Kitchen Cookies are a delectable treat that will complement your white kitchen's backsplash and faucet. They're loaded with white chocolate chips and macadamia nuts for a delectable combination of flavors and textures.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed light brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 1 cup white chocolate chips. 1 cup chopped macadamia nuts.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Mix the softened butter, white sugar, and brown sugar together in a large bowl until the mixture is smooth. First add the vanilla extract, then the eggs, one at a time, making sure to mix well after each addition. Slowly add the dry ingredients to the wet ones while stirring them together. The chopped macadamia nuts and white chocolate chips should be carefully mixed in. Using a cookie scoop or spoon, drop dough onto the baking sheet in round tablespoons, leaving about 2 inches between each one. For 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. With a glass of cold milk, enjoy your tasty White Kitchen Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

PVMS Geography

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This Easy Classic Stromboli is a quick and satisfying twist on a traditional pizza. It's filled with your favorite pizza toppings and wrapped in a golden brown crust, making it perfect for a family dinner or game day snack.

Ingredients: 1 pound pizza dough. 1/2 cup marinara sauce. 1 1/2 cups shredded mozzarella cheese. 1/4 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1/4 cup sliced mushrooms. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1/4 teaspoon red pepper flakes optional. 1 egg for egg wash.

Instructions: Turn on your oven and heat it up to 375F 190C. With a little flour on the work surface, roll out the pizza dough into a 12x14-inch rectangle. Put the marinara sauce on the dough and spread it out evenly, leaving a little space around the edges. Put half of the mozzarella cheese shreds on top of the sauce. After the cheese, put the pepperoni, black olives, green bell pepper, red onion, and mushrooms on top of it. If you want to, you can add red pepper flakes, garlic powder, and dried oregano to the toppings. Add the rest of the mozzarella cheese on top. Roll the stromboli carefully up, beginning with one of the longer sides. Pinch the edges together to seal them. It should be placed on a baking sheet that has been lined with parchment paper seam-side down. For a golden brown finish, beat the egg and brush it over the top of the stromboli. The stromboli should be baked in a hot oven for 20 to 25 minutes, or until it is golden brown and the cheese is melted and bubbly. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy your Easy Classic Stromboli while it's still hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

280 Bakes

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A quick and easy one-pot meal that combines the flavors of a classic cheeseburger with macaroni. It's so delicious that you'll never want to buy boxed macaroni again!

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 2 cups elbow macaroni. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1/2 cup ketchup. 1/4 cup mustard. 1/4 cup pickles, chopped. 2 cups shredded cheddar cheese. Salt and pepper to taste.

Instructions: Over medium-high heat, brown the ground beef in a large pot or skillet until it's done. Put in the minced garlic and chopped onion. Saut until the onions become clear. Add the beef broth, diced tomatoes with juice, ketchup, and mustard, and mix them all together. Once the mixture starts to boil, lower the heat, cover, and let it simmer for 12 to 15 minutes, stirring every now and then, until the macaroni is soft. To make the mac and cheese creamy, add the chopped pickles and shredded cheddar cheese after the pasta is done cooking. Add pepper and salt to taste. Enjoy your tasty One Pot Cheeseburger Macaroni while it's still hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Sound Solar

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This Chimichurri Cucumber Salad is a bright and tangy side dish that is great for summer. Crisp cucumbers, sour red onion, and herb-filled chimichurri dressing come together to make a flavor explosion that will make any meal taste better.

Ingredients: 2 large cucumbers, thinly sliced. 1 red onion, thinly sliced. 1/2 cup fresh parsley leaves, chopped. 1/4 cup fresh cilantro leaves, chopped. 2 cloves garlic, minced. 1/4 cup red wine vinegar. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers and red onion. In a separate bowl, whisk together the minced garlic, red wine vinegar, and olive oil to make the chimichurri dressing. Pour the chimichurri dressing over the cucumbers and onion, and toss to coat. Add the chopped parsley and cilantro to the salad, and season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the Chimichurri Cucumber Salad as a refreshing side dish or garnish with extra herbs before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

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