smokethewurm

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Donna Hay's beef ragu is a hearty and comforting dish that is great for a cozy dinner. The beef is soft and melts in your mouth, and the tomato-based sauce is full of flavor from herbs and vegetables.

Ingredients: 1.5 kg beef chuck, diced. 2 tbsp olive oil. 1 onion, finely chopped. 2 carrots, finely chopped. 2 celery sticks, finely chopped. 4 garlic cloves, minced. 400g can diced tomatoes. 1 cup beef stock. 1/2 cup red wine. 2 bay leaves. 2 sprigs thyme. Salt and pepper to taste. Cooked pasta, to serve. Grated parmesan, to serve.

Instructions: Heat olive oil in a large pot over medium heat. Add diced beef and brown on all sides. Remove from pot and set aside. In the same pot, add onion, carrots, celery, and garlic. Cook until softened. Return beef to the pot. Add diced tomatoes, beef stock, red wine, bay leaves, and thyme. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 2-3 hours, stirring occasionally, until beef is tender and sauce has thickened. Serve over cooked pasta, garnished with grated parmesan.

Prep Time: 20 minutes

Cook Time: 180 minutes

embroidery

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A decadent vegan version of the iconic Brooklyn Blackout Cake, featuring rich chocolate cake layers, creamy chocolate pudding filling, and luscious chocolate frosting. Perfect for indulging without any animal products!

Ingredients: 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1 1/2 cups granulated sugar. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 3/4 cups almond milk. 1/2 cup vegetable oil. 2 tbsp apple cider vinegar. 1 tbsp vanilla extract. 1/2 cup vegan chocolate chips. 1/2 cup boiling water. 1 batch vegan chocolate pudding. 1 batch vegan chocolate frosting.

Instructions: Warm the oven up to 175F 350C. Butter and flour two round cake pans that are 9 inches in diameter. Sift the cocoa powder, sugar, baking powder, baking soda, and salt together in a large bowl. Put the almond milk, vegetable oil, apple cider vinegar, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the chocolate chips and mix them in. Spread the batter out evenly in the cake pans that have been prepared. Add hot water to each pan and pour it over the batter. This will help make the texture moist. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take out of the oven and let cool all the way down. Spread vegan chocolate pudding on top of one layer of cake after it has cooled. After the pudding layer, put the second cake layer on top of it. Cover the whole cake in vegan chocolate frosting. For the classic Brooklyn blackout look, make sure to frost the whole cake so that the layers of cake can't be seen. Cut it up and serve!

Prep Time: 30 minutes

Cook Time: 30 minutes

Springfield Alphas

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Savor the sweetness of these sophisticated Rose Cake Pops from SweetAmbs. These delicious treats are ideal for any occasion because they combine chocolate cake, cream cheese frosting, and candy melts in a delightful way. Your dessert table will look more sophisticated with the rose-shaped design.

Ingredients: 1 box of chocolate cake mix. 1/2 cup of unsalted butter, softened. 3 large eggs. 1 cup of milk. 1 teaspoon of vanilla extract. 1 cup of confectioners' sugar. 1/4 cup of cream cheese, softened. Red food coloring. Green food coloring. 1 package of candy melts pink or red. Lollipop sticks. Edible gold dust optional.

Instructions: As directed on the package, bake the chocolate cake. Let it cool down completely. Crumble the cooled cake into fine crumbs in a large bowl. Beat together softened butter, eggs, milk, and vanilla extract in a separate bowl until thoroughly blended. Once a dough forms, add the wet ingredients to the cake crumbs and mix. Form the dough into tiny rose-shaped balls and arrange them on a tray covered with parchment paper. Beat cream cheese and confectioners' sugar together in a mixing bowl until smooth. To get the desired rose color, add red food coloring. After dipping the lollipops into the candy melts, place them inside the cake balls. Allow them to settle. Coat the entire surface of each cake pop by dipping it into the colored cream cheese mixture. As directed on the package, melt the candy melts. To fully coat each cake pop, dip it into the melted candy. Let the cake pops on the parchment paper harden. You can also add some extra decoration by dusting them with edible gold dust. Enjoy showcasing your lovely Rose Cake Pops!

Prep Time: 30 minutes

Cook Time: 20 minutes

ms. decock

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Lorraine's Hot Chicken Enchilada Dip is a tasty and spicy dip that is great for parties or getting together with friends on game day. For sure, this dip will be a hit with family and friends. It's full of shredded chicken, cheese, and tasty spices.

Ingredients: 2 cups cooked chicken, shredded. 1 cup enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup sour cream. 1/4 cup diced green chilies. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1 teaspoon garlic powder. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro, for garnish. Tortilla chips, for serving.

Instructions: Start by heating the oven to 350F 175C. Put the shredded chicken, enchilada sauce, cheddar cheese, Monterey Jack cheese, sour cream, green chilies, onions, tomatoes, garlic powder, chili powder, cumin, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until it's hot and bubbly. Take it out of the oven and add chopped fresh cilantro on top. Warm it up and serve it with tortilla chips to dip.

Prep Time: 15 minutes

Cook Time: 25 minutes

Virtasalmen Kalastusalue

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A savory and flavorful pinto bean recipe inspired by Aaron Franklin, known for his expertise in barbecue. These beans are slow-cooked with bacon, spices, and aromatics to create a rich and satisfying side dish.

Ingredients: 1 lb dried pinto beans. 1/2 lb bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 jalapeo, seeded and diced. 1/4 cup tomato paste. 1/4 cup chili powder. 1 tablespoon cumin. 1 tablespoon paprika. 1 teaspoon oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 8 cups water.

Instructions: After rinsing, soak the pinto beans in water for the entire night. Cook chopped bacon until crispy in a large pot. Remove all but about 2 tablespoons of the fat from the pot. To the pot, add the diced onion, minced garlic, and diced jalapeo. Saut the veggies until they become soft. Add the tomato paste, black pepper, salt, cumin, paprika, chili powder, and oregano. To blend the flavors, cook for two to three minutes. Pour 8 cups of water into the pot after adding the soaked pinto beans. After bringing to a boil, lower the heat and simmer. When the beans are soft, simmer them for two to three hours, stirring now and then. Add extra water as necessary. Serve the beans hot and adjust the seasoning to your taste. Savor the succulent pinto beans made by Aaron Franklin!

Prep Time: 480 minutes

Cook Time: 180 minutes

Sweet Art Cookies and Treats

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With the rich flavors of ale or stout, this soup is hearty and full of flavor. It has tender steak, vegetables, and creamy cheese.

Ingredients: 1 lb sirloin steak, cubed. 1 onion, diced. 2 cloves garlic, minced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup potatoes, diced. 1 cup mushrooms, sliced. 4 cups beef broth. 1 cup ale or stout beer. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 tbsp all-purpose flour. 2 tbsp butter. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Brown the steak cubes in butter in a pan. Put it in the slow cooker. Put the garlic and onions in the pan and cook them until they get soft. Put it in the slow cooker. You can put mushrooms, carrots, celery, and potatoes in the slow cooker. Add the ale or stout beer and beef broth. Add salt, pepper, and dried thyme to taste. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Mix flour and heavy cream together in a small bowl until the mixture is smooth. The last 30 minutes of cooking are when you add the stir-ins. Add the shredded cheddar cheese and mix it in until it melts and is well mixed in. If you need to, change the seasoning. Serve hot, and if you want, top with more cheese.

Prep Time: 20 minutes

Cook Time: 360 minutes

ander zicht zwolle

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Here is a cake that is actually made with coffee. Strawberries and rhubarb are sliced, and the cake is moist.

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A cross between a bagel and an English muffin, these homemade bialys with a poppyseed-onion filling are delicious at breakfast or lunch.

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This filling seafood salad combines lobster, shrimp, avocado, feta cheese, and vegetables for a well-rounded dish.

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This sesame sauce recipe is made with broth, vinegar, soy sauce, sesame oil, chile paste, and garlic for a sweet and flavorful stir-fry sauce or dip.

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These banana and chocolate chip pancakes with protein powder and cinnamon are a hearty and high-protein breakfast to make for weekends.

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The ingredients for a delicious dinner bread are chilled biscuit dough, butter, and herbs. It's monkey bread in a savory form.

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Tender banana bread is made with sour cream and buttermilk for richness. This recipe contains no nuts. Serve it warm with butter.

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These Mexican Chilaquiles Tacos are a tasty mix of chilaquiles and tacos, two traditional Mexican dishes. They have soft shredded chicken cooked in a tasty red and green salsa and then queso fresco, sour cream, and fresh cilantro on top. Every bite has the perfect mix of tastes and textures!

Ingredients: 12 small corn tortillas. 2 cups of cooked and shredded chicken. 1 cup of red salsa. 1 cup of green salsa. 1 cup of queso fresco, crumbled. 1/2 cup of sour cream. 1/2 cup of diced red onion. 1/4 cup of chopped fresh cilantro. 2 tablespoons of vegetable oil. Salt and pepper to taste.

Instructions: Warm the corn tortillas in a dry skillet or on a griddle until they are soft and pliable. Keep them warm in a clean kitchen towel. In a separate skillet, heat the vegetable oil over medium heat. Add the red salsa and green salsa and cook for 5 minutes, stirring occasionally. Add the shredded chicken to the salsa mixture and simmer for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. To assemble the tacos, spoon the chicken and salsa mixture onto each warm tortilla. Top the tacos with crumbled queso fresco, sour cream, diced red onion, and chopped cilantro. Serve the Mexican Chilaquiles Tacos immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Gator Math

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The addition of seafood seasoning, parsley, and mayonnaise results in a crab cake that is made in the manner of the Maryland state.

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Just 6 ingredients are needed to make this light, scrumptious pie bursting with rich caramel flavor.

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What better way to enjoy crepes than in cake form? Stack individual crepes into this multi-layered dessert held together with a light strawberry mascarpone cream.