#Easy and delicious recipes

[crabussy]

hey. don’t cry. crush four cloves of garlic into a pot with a dollop of olive oil and stir until golden then add one can of crushed tomatoes a bit of balsamic vinegar half a tablespoon of brown sugar and stir for a few minutes adding a handful of fresh spinach until wilted and mix in half a cup of grated parmesan cheese and pasta of your choice ok?

[reeldealtv]

"Half Baked Harvest: Easy and Delicious Recipes for Every Palate"

Hey Reels & Deals family, I’ve just stumbled upon a cookbook that feels like it was made for us. It’s called “Half Baked Harvest Super Simple” by Tieghan Gerard. Picture this: a collection brimming with over 125 recipes that are all about making our lives a tad easier and our meals a whole lot tastier. We’re talking instant hits for those nights when cooking feels like a chore, overnight miracles…

[daily-deliciousness]

Crispy BBQ chicken wraps [25 Minutes]

[niftyrecipe]

Honey bacon roasted potatoes

Follow for recipes

More Then 1000+ Recipes =>

[foodshowxyz]

Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce 🥙🍄🧀

Full recipe ⬇️⬇️⬇️

For the Filling:

• 1 lb ground beef 🥩

• 2 cups mushrooms, finely chopped (such as cremini or button) 🍄

• 1 onion, finely chopped 🧅

• 2 garlic cloves, minced 🧄

• 1 tsp dried oregano 🌿

• 1 tsp ground cumin 🌿

• Salt and pepper to taste 🧂

• 1 cup shredded mozzarella cheese 🧀

• 1/2 cup crumbled feta cheese 🧀

• 2 tbsp olive oil 🫒

For the Tzatziki Sauce:

• 1 cup Greek yogurt 🥛

• 1 cucumber, grated and excess water squeezed out 🥒

• 2 garlic cloves, minced 🧄

• 1 tbsp lemon juice 🍋

• 1 tbsp olive oil 🫒

• 1 tbsp chopped fresh dill 🌿

• Salt and pepper to taste 🧂

For Assembly:

• 4-6 whole wheat pita pockets 🥙

• Fresh lettuce, chopped 🥬

• Cherry tomatoes, halved 🍅

• Red onion, thinly sliced 🧅

Instructions:

1. Prepare the Filling:

• Heat olive oil in a large skillet over medium heat.

• Add chopped onion and garlic, sauté until translucent.

• Add ground beef and cook until browned. Drain excess fat.

• Add mushrooms and cook until they release their moisture and become tender.

• Season with oregano, cumin, salt, and pepper. Remove from heat and let cool slightly.

• Stir in shredded mozzarella and crumbled feta cheese until well combined.

2. Prepare the Tzatziki Sauce:

• In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill.

• Mix well and season with salt and pepper to taste. Refrigerate until ready to use.

3. Assemble the Pita Pockets:

• Warm the pita pockets slightly in the oven or microwave for easier opening.

• Carefully cut the tops off the pita pockets to create an opening.

• Fill each pita pocket with a generous amount of the beef and mushroom filling.

• Add fresh lettuce, cherry tomatoes, and red onion slices.

4. Serve:

• Drizzle the tzatziki sauce over the filled pita pockets or serve it on the side for dipping.

• Serve immediately and enjoy!

[allrecipee]

Sirloin Steak

[selinaeliott]

My Hawaiian neighbor brought this over once, and I knew I had to get the recipe! 5 stars!

[kkimura]

今回は、クリーミーで口当たり滑らかな、レモンチーズケーキを作りました〜！🍋

冷蔵庫にレモンがたくさんあったので、ヨーグルトとクリームチーズで、びっくりするくらい美味しく出来て感動〜！🥹

作り方も材料も驚くほどシンプルなので、ぜひ動画参照下さい！

I made such delicious Lemon Cheesecake Bars!! Super creamy, light and tangy. I was amazed how good they tasted and will definitely make them again for holiday gatherings!! Going to be a huge hit for sure!! 😉

Watch the video for the recipe to follow! You will be surprised how simple and easy they are to make!!!! 🍋

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

[sew-much-to-do]

DIY Easy Milk Bread Loaf

Make some freshly baked and irresistibly fluffy and fragrant milk bread at home without needing to fuss around with tangzhong!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[saltandlavenderblog]

Creamy garlic pork tenderloin

[dying-suffering-french-stalkers]

everyone make this right now

[fullcravings]

Delicious Easy Bake Oatmeal Cookie Recipe

[daily-deliciousness]

Creamy herb chicken & basmati rice

[niftyrecipe]

Simple potato soup

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More Then 1000+ Recipes =>

[foodshowxyz]

Fresh Peach and Raspberry Cake

Ingredients:

Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 1/4 cup milk

• 3-4 ripe peaches, sliced

• 1 cup fresh raspberries

Topping:

• 2 tablespoons granulated sugar

• 1/4 teaspoon ground cinnamon

• Powdered sugar for dusting

Instructions:

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a small bowl, whisk together the sour cream and milk until smooth.

5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Stir until well combined.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

2. Add the Peaches and Raspberries:

1. Arrange the peach slices in a circular pattern on top of the batter, gently pressing them into the batter.

2. Evenly distribute the raspberries on top of the cake, pressing them slightly into the batter.

3. Mix the granulated sugar and ground cinnamon together in a small bowl and sprinkle over the top of the peaches and raspberries.

3. Bake the Cake:

1. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Finish and Serve:

1. Once the cake is completely cool, dust the top with powdered sugar.

2. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.