Silly Fork

alexis - potbellies family restaurant - scm appartment - concord swim club - build a pedal steel guitar

[sillyfork]

Enjoy the classic taste of chocolate chip cookies in a way that is completely safe for vegans. You can still satisfy your sweet tooth with these cookies even if you are following a plant-based diet.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup white sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, cream together softened vegan butter, brown sugar, and white sugar until smooth. Add applesauce and vanilla extract, mix until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until a dough forms. Fold in vegan chocolate chips. Scoop tablespoon-sized portions of dough onto a lined baking sheet, leaving space between each cookie. Bake in preheated oven for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

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[sillyfork]

This yellow casserole lasagna is a comforting and hearty dish perfect for family dinners. Layers of lasagna noodles, savory meat sauce, and creamy cheese come together to create a delicious meal that everyone will love.

Ingredients: 9 lasagna noodles. 1 pound ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 24 ounce jar marinara sauce. 1 15 ounce container ricotta cheese. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 tablespoon dried oregano. 1 tablespoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to boil the lasagna noodles until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and diced onion and cook until the onion is soft. Break up the ground beef with a spoon as you add it to the pan and cook it until it turns brown. Get rid of extra fat. The dried oregano, dried basil, salt, and pepper should all be mixed in. Let it cook for 10 minutes. Put ricotta cheese and half of the shredded mozzarella cheese in a bowl and mix them together. Put a thin layer of meat sauce on the bottom of a bakery dish that is yellow. Place three lasagna noodles on top of the sauce, making sure they overlap a bit. Cover the noodles with half of the ricotta cheese mix. Add more layers of noodles, ricotta mixture, and meat sauce until you reach the top, which should be meat sauce. Add the rest of the mozzarella cheese and the grated Parmesan cheese on top. Put foil over the baking dish and bake for 25 minutes. Now take off the foil and bake for another 10 minutes, or until the cheese is golden and bubbly. Before you serve it, let it cool down for a while. As a holiday touch, put lasagna slices on top of a white and red towel.

Prep Time: 30 minutes

Cook Time: 35 minutes

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[sillyfork]

Herb-marinated grilled chicken that goes well with a bright and tangy fresh corn salsa. Great for a summer barbecue or any other outdoor event.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. For Fresh Corn Salsa:. 2 cups fresh corn kernels. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo, seeded and finely chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a bowl, mix olive oil, minced garlic, oregano, thyme, salt, and pepper to create the marinade. Coat chicken breasts with the marinade and let them marinate for at least 30 minutes. Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side or until fully cooked. For the Fresh Corn Salsa, combine corn, cherry tomatoes, red onion, cilantro, jalapeo, lime juice, salt, and pepper in a bowl. Serve the grilled chicken topped with the Fresh Corn Salsa. Enjoy your Herb Grilled Chicken with Fresh Corn Salsa!

Prep Time: 40 minutes

Cook Time: 15 minutes

The Club at Smallwood

[sillyfork]

This Harvest Quinoa Salad is bursting with fall flavors, featuring tender roasted butternut squash, sweet apples, tangy cranberries, and crunchy pecans, all tossed with a maple-Dijon dressing. It's a hearty and nutritious dish perfect for a vegan menu plan.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup diced butternut squash. 1 cup diced apples. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons olive oil. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Bring water to a boil in a medium-sized pot. Turn down the heat, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Take it off the heat and let it cool down. Get the oven ready by heating it up to 400F 200C. Put diced butternut squash on a baking sheet and add 1 tablespoon of olive oil. Add salt and pepper to taste. Cook in the oven for 20 to 25 minutes, or until soft and slightly browned. For the dressing, mix the rest of the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Put cooked quinoa, roasted butternut squash, diced apples, dried cranberries, and chopped pecans in a large bowl. Add the dressing to the salad and mix it all together. Before serving, sprinkle with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

blogging writes

[sillyfork]

These Super Gorgeous Valentine Meringue Cookies are light, airy, and perfect for celebrating love. Their delicate swirls of red make them an ideal treat for Valentine's Day or any special occasion.

Ingredients: 4 large egg whites. 1 cup superfine sugar. 1/4 teaspoon cream of tartar. 1 teaspoon vanilla extract. Red gel food coloring.

Instructions: Warm your oven up to 200F 93C and put parchment paper on a baking sheet. Beat the egg whites on medium speed in a clean, dry bowl until they foam up. Keep beating after adding the cream of tartar until soft peaks form. Slowly add the superfine sugar, one tablespoon at a time, while beating the mixture. Beat until peaks form that are stiff and shiny. Add the vanilla extract slowly while folding. To make swirls of color, dip a toothpick into the red gel food coloring and then slowly drag it through the meringue mixture. Be careful not to mix too much. Put the meringue mixture into a piping bag that has a decorative tip on it. Place heart-shaped pipes of meringue on the baking sheet that has been prepared, leaving about an inch of space between each one. After getting the oven ready, put the baking sheet in it and bake for about 1.5 to 2 hours, or until the meringue cookies are dry and can be taken off the parchment paper without much trouble. After the cookies are done, turn off the oven and let them cool down inside. When the cookies are cool enough to touch, carefully remove them from the parchment paper. Enjoy these lovely Valentine meringue cookies!

Prep Time: 20 minutes

Cook Time: 120 minutes

meadow sweet bostons

[sillyfork]

These popsicles are a great way to cool off in the summer because they have the sour taste of blackberries and the rich, creamy texture of coconut milk and Greek yogurt.

Ingredients: 1 cup blackberries. 1 cup coconut milk. 1/2 cup Greek yogurt. 2 tablespoons honey. 1 teaspoon vanilla extract.

Instructions: In a blender, combine blackberries, coconut milk, Greek yogurt, honey, and vanilla extract. Blend until smooth and well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until fully set. To remove popsicles from molds, run under warm water for a few seconds. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

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[sillyfork]

These crispy roasted potatoes are a delightful indulgence for any day of the week. With a simple seasoning blend and a hot oven, they transform into crispy-on-the-outside, tender-on-the-inside perfection. Meg's Everyday Indulgence indeed!

Ingredients: 1.5 lbs small potatoes, washed and quartered. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Put the potato quarters in a large bowl and add the olive oil, garlic powder, paprika, salt, and pepper. Toss the potatoes so that they are evenly covered. Put the seasoned potatoes on a baking sheet that has been lined with aluminum foil or parchment paper. Spread them out in a single layer. Place the potatoes in an oven that has already been heated. Roast for 25 to 30 minutes, flipping them over halfway through, until the outside is golden brown and crispy and the inside is soft. When it's done, take it out of the oven and finish it off with chopped fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 30 minutes

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[sillyfork]

Indulge in this decadent vegan chocolate cake, topped with a creamy chickpea tahini frosting. This gluten-free treat is a perfect blend of rich flavors and wholesome ingredients, sure to satisfy your sweet cravings.

Ingredients: 1 1/2 cups gluten-free flour blend. 1/2 cup almond flour. 1/2 cup cacao powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp sea salt. 1/2 cup maple syrup. 1/2 cup coconut oil, melted. 1 cup almond milk. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. Chickpea Tahini Frosting:. 1 can chickpeas, drained and rinsed. 1/4 cup tahini. 1/4 cup maple syrup. 2 tbsp cacao powder. 1 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C. Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together the gluten-free flour, almond flour, cacao powder, baking powder, baking soda, and sea salt. In a separate bowl, mix the maple syrup, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Divide the batter between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. For the frosting, combine the chickpeas, tahini, maple syrup, cacao powder, and vanilla extract in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Once the cakes are completely cool, frost the top of one cake layer with the chickpea tahini frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Decorate with additional toppings if desired. Slice and serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

treorchy primary school

[sillyfork]

This simple hack makes peeling garlic a breeze by using the power of microwaves to loosen the skins.

Ingredients: 1 bulb of garlic.

Instructions: Separate the cloves from the bulb of garlic. Place the cloves in a small, microwave-safe bowl. Microwave the cloves for 20 seconds. Allow the garlic to cool slightly. Gently squeeze each clove between your fingers. The garlic should pop out of its skin easily.

Prep Time: 2 minutes

Cook Time: 0 minutes

40 hadiths alnawawi

[sillyfork]

This simple but delicious vegan recipe dresses up the cutest fruit or vegetable in the world. These cute veggie wraps are full of fresh flavors and good for you, so they're great for a quick snack or a light lunch.

Ingredients: 4 small cute veggies e.g., baby carrots, cherry tomatoes, mini bell peppers, baby cucumbers. 4 large lettuce leaves. 1/2 cup hummus. 1/4 cup shredded vegan cheese. 1/4 cup diced avocado. Salt and pepper to taste.

Instructions: Clean the cute vegetables and get them ready by cutting and trimming them if needed. Spread the lettuce out flat. Put some hummus about a tablespoon on each lettuce leaf. Put the cute vegetables on top of the hummus. Vegan cheese and avocado dices should be put on top of the vegetables. Add pepper and salt to taste. Carefully roll up the lettuce leaves around the vegetables to make a burrito. Tack it down with toothpicks if you need to. You can eat it right away or put it in the fridge until you're ready.

Prep Time: 15 minutes

Cook Time: 0 minutes

reimagine the world

[sillyfork]

The warm cinnamon, crunchy hazelnuts, and gooey chocolate chunks in these gluten-free muffins make them a treat. It's great for a cozy breakfast or snack.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup chopped hazelnuts. 1/2 cup chocolate chunks or chips. 2 large eggs. 1/2 cup unsalted butter, melted. 1 cup plain yogurt. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir in the chopped hazelnuts and chocolate chunks. In another bowl, beat the eggs, melted butter, yogurt, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it's okay if there are a few lumps. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free Cinnamon Hazelnut Chocolate Chunk Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

rodrigo arenas carter

[sillyfork]

Indulge in the ultimate comfort food with this creamy leek and bacon pasta. The combination of savory bacon, tender leeks, and rich cream sauce makes for a luxurious dish that's perfect for any occasion.

Ingredients: 8 oz pasta of your choice. 2 leeks, thinly sliced. 4 slices bacon, chopped. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup 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, cook chopped bacon over medium heat until crispy. Remove bacon from skillet and set aside, leaving the bacon fat in the skillet. Add sliced leeks to the skillet and saut until softened, about 5 minutes. Add minced garlic to the skillet and cook for an additional 1-2 minutes. Pour in heavy cream and bring to a simmer. Allow to simmer for 3-4 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste. Add cooked pasta and crispy bacon to the skillet, tossing until pasta is coated in the creamy sauce. Serve immediately, garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

pho so 1

[sillyfork]

This Paleo-friendly recipe combines the delicate flavor of white fish with the citrusy sweetness of blood oranges and the earthy aroma of fresh thyme, all cooked together in parchment paper packets for a moist and flavorful dish.

Ingredients: 4 fillets of white fish such as cod or halibut. 2 blood oranges, thinly sliced. 4 sprigs of fresh thyme. 4 cloves garlic, minced. 4 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place each fish fillet on a piece of parchment paper large enough to fold over and seal. Season each fillet with salt, pepper, and minced garlic. Top each fillet with slices of blood oranges and a sprig of thyme. Drizzle each fillet with 1 tablespoon of olive oil. Fold the parchment paper over the fish and seal the edges by folding them over several times. Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Carefully open the parchment packets and serve the fish hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

potbellies family restaurant

[sillyfork]

Grill the perfect chicken using Head Country BBQ sauce for a flavorful and succulent dish that will satisfy your barbecue cravings.

Ingredients: 4 bone-in, skin-on chicken thighs. 1 cup Head Country Original BBQ Sauce. 2 tablespoons olive oil. 1 tablespoon Head Country High Plains Heat Dry Rub. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat about 375F or 190C. Pat the chicken thighs dry with paper towels and season with salt, pepper, and Head Country High Plains Heat Dry Rub. Brush the chicken thighs with olive oil to prevent sticking on the grill grates. Place the chicken thighs on the preheated grill, skin side down. Grill for 5-7 minutes until the skin is crispy and golden brown. Flip the chicken thighs and brush generously with Head Country Original BBQ Sauce. Grill for an additional 5-7 minutes. Continue to flip and brush with BBQ sauce every 5 minutes until the internal temperature reaches 165F 74C and the chicken is cooked through. Remove from the grill and let it rest for a few minutes before serving. Serve with extra Head Country BBQ Sauce on the side for dipping.

Prep Time: 15 minutes

Cook Time: 25 minutes

vicky ford

[sillyfork]

These Vegan Banana Bread French Toast Buns are a delicious twist on traditional French toast, made with moist and flavorful vegan banana bread slices.

Ingredients: 2 ripe bananas, mashed. 1 cup almond milk. 1 teaspoon vanilla extract. 1 tablespoon maple syrup. 1 teaspoon ground cinnamon. 6 slices day-old vegan banana bread. 2 tablespoons coconut oil, for frying.

Instructions: In a shallow dish, whisk together mashed bananas, almond milk, vanilla extract, maple syrup, and ground cinnamon until well combined. Heat coconut oil in a skillet over medium heat. Dip each slice of banana bread into the banana mixture, ensuring it's well coated on both sides. Place the coated bread slices into the skillet and cook until golden brown, about 2-3 minutes per side. Serve hot with your favorite toppings like fresh fruit, vegan whipped cream, or maple syrup.

Prep Time: 10 minutes

Cook Time: 10 minutes

marshall love

[sillyfork]

This recipe for Slow Cooker Turkey Breast makes a juicy, flavorful turkey without a lot of work. The slow cooking process keeps the meat tender and juicy while letting the flavors blend.

Ingredients: 1 turkey breast about 4-5 pounds. 1 cup chicken broth. 1 onion, sliced. 4 cloves garlic, minced. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 2 teaspoons dried sage. Salt and pepper to taste.

Instructions: Put the garlic and onion slices at the bottom of the slow cooker. Add salt, pepper, thyme, rosemary, and sage to the turkey breast. It should go on top of the garlic and onions in the slow cooker. Cover the turkey breast with the chicken broth. When the turkey breast reaches 165F 75C on the inside, cover it and cook on low for 6 to 7 hours, or until the meat is soft. After the turkey breast is done, take it out of the slow cooker and let it rest for 10 to 15 minutes. Then, cut it into pieces. Cut the moist and tasty turkey breast into slices and serve them with your favorite sides.

Prep Time: 15 minutes

Cook Time: 360 minutes

bude motorclub

[sillyfork]

This Carrot Cake Tart offers the classic flavors of carrot cake in a delightful tart form, combining the sweetness of carrots, the crunch of walnuts, and the chewiness of raisins with warm spices.

Ingredients: 1 1/2 cups grated carrots. 1/2 cup crushed walnuts. 1/2 cup raisins. 1/2 cup brown sugar. 1/4 cup melted butter. 1/4 cup honey. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1 store-bought pie crust 9-inch.

Instructions: Warm the oven up to 175F 350C. Grate carrots and mix them with raisins, crushed walnuts, brown sugar, melted butter, honey, vanilla extract, cinnamon, nutmeg, and ginger in a bowl. Put the pie crust into a tart pan by pressing it down. Place the carrot mix on top of the pie crust in a thin layer. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set. Let it cool down before cutting it up and serving it.

Prep Time: 20 minutes

Cook Time: 30 minutes

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