Soy Cardo

[soycardo]

Beef and noodles is a hearty and comforting dish that you can eat any day of the week. Beef chunks cooked in a flavorful broth until they are so soft they melt in your mouth are served on top of egg noodles.

Ingredients: 1.5 lbs beef chuck roast, cubed. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 cup water. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp salt. 1/2 tsp black pepper. 8 oz egg noodles. 2 tbsp cornstarch. 2 tbsp water. Fresh parsley, chopped for garnish.

Instructions: Put the beef, onion, garlic, beef broth, water, thyme, rosemary, salt, and pepper in a slow cooker. Set the timer for 7-8 hours on low or 4-5 hours on high, and cover the pot. Cook until the beef is soft. Follow the directions on the package to cook the egg noodles about 30 minutes before you serve them. Remove the water and set it aside. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Mix it into the slow cooker. Put the lid on and cook on high for another 15 minutes, until the sauce gets thicker. Put cooked egg noodles on top of the beef and sauce. Add fresh parsley as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 480 minutes

The Time Machine Blog

[soycardo]

A vegan twist on the classic BLT sandwich, featuring smoky and crispy tempeh bacon.

Ingredients: 1 package of tempeh, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 teaspoon liquid smoke. 1/2 teaspoon smoked paprika. 1 tablespoon olive oil. 8 slices whole grain bread, toasted. 1 cup lettuce leaves. 1 large tomato, thinly sliced. 4 tablespoons vegan mayonnaise.

Instructions: Mix soy sauce, maple syrup, liquid smoke, smoked paprika, and olive oil in a shallow dish using a whisk. Place the tempeh slices in the marinade and coat them completely. For at least 30 minutes, let it sit. Place the pan on medium heat. Spread out the tempeh slices and cook them for three to four minutes on each side, until they are crispy and browned. On one side of every toasted slice of bread, spread vegan mayonnaise. Put lettuce, tomato, and tempeh bacon slices on top of 4 pieces of bread. Add the last few slices of bread on top. Serve the sandwiches by cutting them in half.

Prep Time: 40 minutes

Cook Time: 10 minutes

The Cobblers Den

[soycardo]

The natural sweetness of sweet potatoes is combined with the comforting flavors of honey and cinnamon in these delicious Paleo side dish, Honey Cinnamon Roasted Sweet Potatoes. Ideal for a filling and healthful dinner!

Ingredients: 2 large sweet potatoes, peeled and diced. 2 tablespoons raw honey. 1 teaspoon ground cinnamon. 2 tablespoons coconut oil, melted. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. In a large mixing bowl, combine the diced sweet potatoes, melted coconut oil, raw honey, ground cinnamon, salt, and pepper. Toss until the sweet potatoes are evenly coated. Spread the sweet potato mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes or until the sweet potatoes are tender and slightly caramelized, stirring once halfway through. Remove from the oven and let cool for a few minutes before serving. Enjoy your Paleo-friendly Honey Cinnamon Roasted Sweet Potatoes!

Prep Time: 10 minutes

Cook Time: 35 minutes

Ampa

[soycardo]

A deliciously spiced pumpkin juice that's perfect for Halloween or any fall gathering.

Ingredients: 2 cups pumpkin puree. 1/2 cup maple syrup. 1/4 cup lemon juice. 1 tablespoon ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 6 cups water.

Instructions: Put everything in a blender and blend until it's smooth. Put the mix in a big pot and heat it over medium-low. Repeat with the other ingredients. Simmer for 10 minutes, stirring every now and then. Take it off the heat and let it cool down a bit. Put the mixture through a fine-mesh sieve into a large bowl. Press down on the solids to get as much liquid out as you can. Put the juice that has been strained into a pitcher and chill it in the fridge. Enjoy it cold!

Prep Time: 10 minutes

Cook Time: 10 minutes

Tantra In The Netherlands

[soycardo]

Delicious and tender smoked ribs with a flavorful spice rub, perfect for a barbecue or family gathering.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 1/4 cup paprika. 2 tablespoons black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: The membrane behind the ribs should be removed. To make a rub, combine the brown sugar, paprika, cayenne, black pepper, salt, chili powder, garlic powder, and onion powder in a bowl. Evenly coat the ribs on both sides with the spice mixture. To marinate, place the ribs in the fridge for at least two hours or overnight. As directed by the manufacturer, prepare your smoker with wood chips and set the temperature to 225F 107C. Meat side up, arrange the ribs on the smoker grates. Smoke the ribs for about four to five hours, or until they are 190 degrees Fahrenheit 88 degrees Celsius inside. Ten minutes should pass before slicing and serving the ribs.

Prep Time: 15 minutes

Cook Time: 300 minutes

Table Lessons

[soycardo]

This delightful strawberry lemonade jam combines the sweetness of fresh strawberries with the tartness of lemon for a refreshing twist on traditional strawberry jam. Perfect for spreading on toast or using as a topping for desserts.

Ingredients: 4 cups fresh strawberries, hulled and sliced. 2 cups granulated sugar. 1/4 cup lemon juice. 2 tablespoons lemon zest. 1 packet 1.75 oz fruit pectin. 1/4 cup water.

Instructions: Place the sliced strawberries and powdered sugar in a big bowl. Allow them to macerate, or release their juices, for one to two hours. Mix 1/4 cup water and fruit pectin in a small bowl until the pectin dissolves completely. Add the lemon zest and juice to a large saucepan along with the macerated strawberries. Add the dissolved pectin mixture and stir. Over medium-high heat, bring the mixture to a boil while stirring often. After it comes to a rolling boil, cook it for another one to two minutes, or until it gets thicker. After taking the saucepan off the stove, allow the jam to cool slightly. Ladle the hot jam into sterile, clean pint jars, making sure to leave a 1/4-inch headspace. To make sure the jars are properly sealed, seal them with sterile lids and rings and process them for ten minutes in a water bath canner. After taking the jars out of the canner, allow them to reach room temperature. Verify that the lid seals are intact; pressure shouldn't cause them to bend. Put the date on the jar labels and keep them somewhere cold and dark. In a day or two, your strawberry lemonade jam will be ready to eat!

Prep Time: 20 minutes

Cook Time: 20 minutes

Living my Own American Movie

[soycardo]

A delicious take on the traditional marshmallow treats are these Toasted Coconut Marshmallow Treats. A nutty and toasty flavor is added by the toasted coconut, which goes very well with the sweet and gooey marshmallow mixture. They are simple to prepare and make a great last-minute snack or dessert.

Ingredients: 3 cups mini marshmallows. 4 cups crispy rice cereal. 1/2 cup unsweetened shredded coconut, toasted. 3 tablespoons unsalted butter. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: In a large mixing bowl, combine the crispy rice cereal and toasted shredded coconut. Set aside. In a large saucepan over medium heat, melt the unsalted butter. Once the butter is melted, add the mini marshmallows to the saucepan. Stir constantly until the marshmallows are completely melted and smooth. Remove the saucepan from heat and stir in the vanilla extract and salt. Pour the marshmallow mixture over the cereal and coconut mixture in the mixing bowl. Quickly and gently stir everything together until well combined. Press the mixture into a greased 9x9-inch 23x23 cm square baking pan, using a spatula or your hands to evenly spread it out and compact it. Allow the treats to cool and set for about 30 minutes. Once cooled, cut the treats into squares or desired shapes. Enjoy your Toasted Coconut Marshmallow Treats!

Prep Time: 15 minutes

Cook Time: 10 minutes

Blog do Raphael Winckler

[soycardo]

With these delicious cookies, you can indulge in the rich combination of chocolate and orange flavors. The zesty orange zest gives classic chocolate chip cookies a refreshing twist.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. Zest of 1 orange.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined. Beat in the eggs, one at a time, and then mix in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and orange zest to evenly distribute them in the dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but slightly soft in the center. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful Chocolate-Orange Chocolate Chip Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Madison

[soycardo]

These Double Stack Chocolate Chip Cookies are a delightful treat that will satisfy your sweet tooth. With a soft and chewy texture, they are loaded with chocolate chips, making them an irresistible favorite for cookie lovers.

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

Instructions: Preheat your oven to 375F 190C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semisweet chocolate chips. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for 9-11 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious Double Stack Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Geek to World

[soycardo]

This Mad Creations Instant Pot Mexican Shredded Chicken recipe is a perfect keto-friendly meal that's bursting with flavor. With the convenience of the Instant Pot, you can have tender, juicy shredded chicken infused with Mexican spices in no time.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1 can 4 oz diced green chilies. 2 teaspoons ground cumin. 1 teaspoon chili powder. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: In the Instant Pot, combine chicken broth, diced green chilies, ground cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Add chicken breasts to the Instant Pot and toss to coat with the seasoning mixture. Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 10 minutes, then allow a natural pressure release for 5 minutes before performing a quick pressure release. Once the pressure is released, carefully open the Instant Pot lid. Using two forks, shred the chicken directly in the Instant Pot. Serve the shredded chicken garnished with fresh cilantro and lime wedges. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Brown Eyed Gal

[soycardo]

A Bacon Cheddar Pretzel Burger is a tasty treat that comes in a soft pretzel bun and has juicy beef patties with melted cheddar, crispy bacon, and a special sauce that is full of flavor.

Ingredients: 1 lb ground beef. 4 pretzel buns. 4 slices cheddar cheese. 8 slices bacon, cooked crispy. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tbsp mustard. 1/2 onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and form them into burger patties. Season both sides with salt and pepper. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. In the last minute of grilling, add a slice of cheddar cheese to each patty and allow it to melt. While the burgers are cooking, mix together the mayonnaise, ketchup, and mustard to create a special sauce. Toast the pretzel buns on the grill until they are slightly crispy. To assemble the burgers, spread the special sauce on the bottom half of each pretzel bun. Place a lettuce leaf and a tomato slice on top of the sauce. Add a cheddar-topped burger patty on top of the tomato slice. Top each burger with two slices of crispy bacon and some thinly sliced onions. Place the top half of the pretzel bun on top to complete the burger. Serve hot with your favorite side dishes and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Kurtaj

[soycardo]

Delicious ice cream sandwiches made at home with chocolate chip-filled graham crackers and creamy vanilla ice cream in the middle.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 6 graham crackers. 1/2 cup mini chocolate chips.

Instructions: Mix heavy cream, milk, sugar, and vanilla extract in a bowl until the sugar is completely mixed in. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Small graham cracker pieces should be crushed and mini chocolate chips should be mixed in. Spread half of the churned ice cream on a graham cracker. Then, sprinkle some of the graham cracker-chocolate chip mixture on top. Finally, put another graham cracker on top to make a sandwich. To make more sandwiches, repeat with the rest of the ice cream and graham cracker-chocolate chip mixture. Put a piece of parchment paper over each sandwich and freeze them for at least two hours, or until they are firm.

Prep Time: 20 minutes

Cook Time: 10 minutes

history antonella

[soycardo]

Enjoy a guilt-free Paleo treat with these rich, chocolate-covered almond butter blondies. They have a lot of flavor, contain no refined sugar, and are gluten-free.

Ingredients: 1 cup almond butter. 1/4 cup honey or maple syrup. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup dark chocolate chips Paleo-friendly. 1/4 cup chopped almonds optional.

Instructions: Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius and line an 8 by 8-inch 20 by 20 centimeter baking pan with parchment paper. Almond butter, honey or maple syrup, egg, baking soda, vanilla extract, and salt should all be combined in a mixing bowl. Blend until thoroughly blended. If using, stir in the chopped almonds and dark chocolate chips. Evenly distribute the batter after pouring it into the baking pan. A toothpick inserted into the center should come out clean or with a few moist crumbs after 20 to 25 minutes of baking in a preheated oven, or until the edges are golden brown. Take it out of the oven and allow it to cool in the pan for ten to fifteen minutes. When completely cool, remove the blondies from the pan by using the parchment paper and set them on a wire rack to finish cooling. Enjoy your Paleo Fudgy Almond Butter Blondies by cutting them into squares!

Prep Time: 10 minutes

Cook Time: 20 minutes

Anto's Creations

[soycardo]

Cheese tortellini, pepperoni, and fresh vegetables tossed in a zesty Italian dressing that tastes great together. You can make this tortellini pepperoni salad quickly and it will fill you up. You can also bring it as a side dish to picnics and other events.

Ingredients: 1 package cheese tortellini. 1 cup pepperoni slices, chopped. 1/2 cup black olives, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/2 cup Italian dressing. Salt and pepper to taste. Grated Parmesan cheese for topping.

Instructions: Cook tortellini according to package instructions. Drain and rinse under cold water. In a large bowl, combine cooked tortellini, chopped pepperoni, black olives, cherry tomatoes, red onion, and parsley. Pour Italian dressing over the salad and toss until well coated. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve topped with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 10 minutes

Franco

[soycardo]

These pumpkin waffles are a great way to start the fall. Not only are they tasty, but they are also vegan, gluten-free, dairy-free, and egg-free, so they can be eaten by people with a range of dietary needs.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup almond milk or any dairy-free milk. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix together the pumpkin puree, maple syrup, almond milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it if needed. Spoon the waffle batter onto the hot waffle iron and cook until golden brown and crisp. Serve the pumpkin waffles warm with your favorite toppings, such as maple syrup, dairy-free whipped cream, or fresh fruit. Enjoy your delicious gluten-free, dairy-free, egg-free, and vegan pumpkin waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Elegant Kitchen

[soycardo]

This vegan vegetable soup recipe is deliciously homemade with a variety of root veggies plus tofu, shiitake mushrooms, and fusilli pasta.

[soycardo]

These rich, moist, and spiced muffins require only a box of spice cake mix, a can of pumpkin pure, and cinnamon chips.