souhailbog

[souhailbog]

Enjoy the rich flavors of brown butter and mushrooms with pasta and creamy sauce. This dish is simple to make but tastes great. It's great for a weeknight dinner or a special event.

Ingredients: 8 oz pasta. 4 tbsp unsalted butter. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, melt butter over medium heat until it starts to brown, about 5 minutes. Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms are tender, about 5-7 minutes. Reduce heat to low and stir in heavy cream. Simmer for 2-3 minutes until slightly thickened. Add cooked pasta to the skillet and toss to coat with the creamy mushroom sauce. Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

Elena

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This Mediterranean Zucchini Pasta Salad is a bright and healthy dish that tastes great. The zucchini noodles make the base that is light and healthy, and the cherry tomatoes, olives, herbs, and capers give it a really Mediterranean taste. This salad is great for a quick lunch or as a side dish for any meal. It is dressed with just olive oil and balsamic vinegar.

Ingredients: 3 medium zucchinis, spiralized. 1 cup cherry tomatoes, halved. 1/2 cup sliced black olives. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 2 tablespoons capers. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. Optional: Vegan feta cheese, for garnish.

Instructions: In a large bowl, combine spiralized zucchinis, cherry tomatoes, black olives, basil, parsley, and capers. In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper to taste. Pour the dressing over the salad and toss to coat evenly. If desired, sprinkle vegan feta cheese on top for garnish. Serve immediately or refrigerate until ready to serve.

Fly with Anne

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This Chinese Beef and Broccoli Stir Fry is a quick and flavorful dish featuring tender beef slices and crisp broccoli florets tossed in a savory sauce. Perfect for a delicious weeknight dinner!

Ingredients: 1 lb beef sirloin, thinly sliced. 2 cups broccoli florets. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon cornstarch. 1 teaspoon sesame oil. 1/2 teaspoon ground black pepper. 2 tablespoons vegetable oil. 2 tablespoons water.

Instructions: Put cornstarch, soy sauce, oyster sauce, sesame oil, and black pepper in a bowl and mix them together. Put beef slices in the mixture and let them sit for 15 minutes. Put vegetable oil in a big pan or wok and heat it over medium-high heat. Chop up some garlic and add it. Stir-fry for 30 seconds. The beef slices should be stir-fried for about two to three minutes, or until they turn brown. After you add the broccoli florets and water, stir-fry for three to four more minutes, or until the broccoli is soft. Hot rice should be served with it.

Victoria

[souhailbog]

These popsicles are the perfect mix of rich coffee and chocolate flavors. They're great for hot summer days or any time you want a tasty frozen treat.

Ingredients: 1 cups brewed coffee, cooled. ? cup milk. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1 teaspoon vanilla extract. cup chocolate chips, melted. Popsicle molds.

Instructions: In a mixing bowl, combine cooled brewed coffee, milk, cocoa powder, sugar, and vanilla extract. Mix until well combined. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into the molds. Place the molds in the freezer and let them freeze for about 4-6 hours, or until completely frozen. Once the popsicles are frozen, remove them from the molds. Dip each popsicle into the melted chocolate, allowing the excess chocolate to drip off. Place the chocolate-dipped popsicles on a parchment-lined baking sheet and return them to the freezer to set. Once the chocolate coating is set, your Chocolate-Dipped Mocha Iced Coffee Popsicles are ready to enjoy!

Gerald C

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This Paleo Cinnamon Crunch Granola is a delicious and crunchy way to start your day. It's made with wholesome ingredients and is gluten-free, grain-free, and paleo-friendly. The perfect balance of nuts, seeds, honey, and cinnamon makes it a delightful breakfast or snack option.

Ingredients: 2 cups almonds, chopped. 1 cup cashews, chopped. 1 cup unsweetened shredded coconut. 1/2 cup pumpkin seeds. 1/2 cup sunflower seeds. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup raisins or dried cranberries optional.

Instructions: Set the oven temperature to 325F 160C. The chopped almonds, cashews, shredded coconut, pumpkin seeds, and sunflower seeds should all be combined in a big mixing bowl. Heat the honey and coconut oil in a different microwave-safe bowl until they are easily combined, about 20 seconds in the microwave. Add the salt, vanilla extract, and ground cinnamon to the honey and coconut oil mixture. To make sure everything is coated, thoroughly stir the dry ingredients after adding the honey mixture. Arrange the granola mixture uniformly onto a parchment paper-lined baking sheet. To avoid burning, stir the granola once or twice while baking it in the preheated oven for 20 to 25 minutes, or until it turns golden brown. Take it out of the oven and allow it to cool fully. As it cools, it will get crisper still. If desired, you can add dried cranberries or raisins after it has cooled. Paleo Cinnamon Crunch Granola should be kept in an airtight container. Savor them as a snack, with almond milk, or as a yogurt garnish!

Mia

[souhailbog]

Indulge in the decadence of this rich and creamy vegan chocolate tart. With a nutty almond flour crust and a silky dark chocolate filling, this dessert is sure to satisfy your sweet cravings. It's perfect for special occasions or whenever you need a delightful treat.

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 teaspoon salt. 1 cup coconut cream. 1 1/2 cups dairy-free dark chocolate chips. 1 teaspoon vanilla extract. Fresh berries for garnish optional. Powdered sugar for dusting optional.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, cocoa powder, maple syrup, melted coconut oil, and salt. Mix until well combined and a dough forms. Press the dough evenly into a 9-inch tart pan, covering the bottom and sides. Prick the bottom with a fork. Bake the crust for 10-12 minutes until set. Remove from the oven and let it cool completely. In a small saucepan, heat coconut cream over medium heat until it starts to simmer. Remove from heat. Add dark chocolate chips to the coconut cream and let it sit for 1-2 minutes. Then stir until smooth and well combined. Stir in vanilla extract until fully incorporated. Pour the chocolate mixture into the cooled tart crust. Smooth out the top with a spatula. Refrigerate the tart for at least 2 hours, or until the chocolate filling is set. Once set, remove the tart from the refrigerator. Garnish with fresh berries and dust with powdered sugar if desired. Slice and serve chilled. Enjoy!

Roy Andrews

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Enjoy the rich and sweet flavors of Salted Caramel Cupcakes that are based on Starbucks. The salted caramel frosting on top of these moist and tasty cupcakes makes them a great treat for anyone who likes coffee and caramel.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup strong brewed coffee, cooled. 1/4 cup caramel sauce. For the salted caramel frosting:. 1/2 cup unsalted butter, softened. 1/2 cup caramel sauce. 1/2 tsp sea salt. 3 cups powdered sugar. 1-2 tbsp heavy cream if needed. Sea salt flakes for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients mixture and the milk to the butter-sugar mixture, starting and ending with the dry ingredients. Mix until just combined. Stir in the brewed coffee and caramel sauce until the batter is smooth and well incorporated. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the salted caramel frosting, beat the softened butter until creamy. Add the caramel sauce and sea salt, mixing until well combined. Gradually add the powdered sugar, one cup at a time, beating until the frosting is smooth and fluffy. If the frosting is too thick, add heavy cream, a tablespoon at a time, until you reach your desired consistency. Once the cupcakes are completely cool, frost them with the salted caramel frosting using a piping bag or a spatula. Drizzle some additional caramel sauce over the frosted cupcakes and sprinkle with sea salt flakes for garnish. Serve and enjoy your homemade Salted Caramel Starbucks Cupcakes!

Gerald C

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Experience the classic American comfort food in burger form with our Homemade Sloppy Joes Burger. This savory and tangy filling pairs perfectly with a toasted bun, making it a family favorite.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/4 cup diced green bell pepper. 1/4 cup diced red bell pepper. 1/2 cup ketchup. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon mustard. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 hamburger buns.

Instructions: In a skillet over medium heat, cook the ground beef until browned and crumbled. Add the diced onion, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables are tender. Stir in the ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Split the hamburger buns and toast them lightly in a toaster or on a griddle. Spoon the sloppy joe mixture onto the bottom half of each bun. Top with the other half of the bun to make a sandwich. Serve hot and enjoy!

Landon Harrison

[souhailbog]

These refreshing popsicles combine the flavors of ripe strawberries, fresh mint, zesty lime, and a hint of rum for a delightful summer treat.

Ingredients: 2 cups fresh strawberries, hulled. 1/4 cup fresh mint leaves. 1/4 cup lime juice. 1/4 cup honey or agave syrup. 1/4 cup rum optional.

Instructions: In a blender, combine strawberries, mint leaves, lime juice, honey or agave syrup, and rum if using. Blend until smooth. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Place the molds in the freezer and let them freeze for at least 4 hours or until solid. Once frozen, remove the popsicles from the molds by running warm water over the bottom of the molds for a few seconds. Serve immediately and enjoy!

Tara Eaton