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A delightful fusion of Caesar salad and pasta, this recipe combines the flavors of creamy Caesar dressing, tender chicken, juicy tomatoes, and crisp romaine lettuce with al dente penne pasta. It's a quick and easy meal that's perfect for busy weeknights or casual gatherings.
Ingredients: 8 oz penne pasta. 2 tbsp olive oil. 2 cloves garlic, minced. 2 cups cooked chicken breast, diced. 1 cup cherry tomatoes, halved. 1/2 cup Caesar dressing. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 cups romaine lettuce, chopped. 1/4 cup croutons.
Instructions: Follow the directions on the package to cook the penne pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook until it smells good. To the pan, add diced chicken breast and cherry tomatoes. Cook until the chicken is hot and the tomatoes start to get a little soft. Add the cooked penne pasta and Caesar dressing and mix them in. Cook for another two to three minutes, stirring often. After taking the pasta off the heat, sprinkle grated Parmesan cheese on top of it. Add pepper and salt to taste. Chopped romaine lettuce and croutons should be added to the pan. Carefully toss to mix. If you want, you can serve it right away with extra Parmesan cheese and croutons on top.
Prep Time: 15 minutes
Cook Time: 15 minutes
Stephie
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Indulge in the goodness of classic chewy chocolate chip cookies that are crispy on the edges and soft in the middle.
Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed 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 a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. 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. Fold in the semisweet chocolate chips evenly into the dough. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie. Bake in the preheated oven for 9-11 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chewy chocolate chip cookies with a glass of milk or your favorite hot beverage!
Prep Time: 20 minutes
Cook Time: 10 minutes
Adriana B
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The X-Tudo Burger is a popular Brazilian cheeseburger that comes with a lot of different toppings that make it tasty and filling. It's a real treat for burger fans!
Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of ham. 4 slices of mozzarella cheese. 4 slices of tomato. 4 slices of lettuce. 4 slices of bacon, cooked crisp. 4 slices of pickles. 1/2 cup mayonnaise. 1/4 cup ketchup. 1/4 cup mustard. 1/4 cup diced onions.
Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Grill the burger patties for about 3-4 minutes per side, or until they reach your desired level of doneness. While the burgers are cooking, toast the hamburger buns on the grill until they are lightly browned. In a small bowl, mix together the mayonnaise, ketchup, mustard, and diced onions to make the sauce. Assemble the burgers by spreading the sauce on the bottom half of each bun. Place a burger patty on top of the sauce, followed by a slice of ham, a slice of mozzarella cheese, a slice of tomato, a slice of lettuce, and a slice of bacon. Top with pickles and the other half of the hamburger bun. Serve hot and enjoy your delicious X-Tudo Burger!
Prep Time: 15 minutes
Cook Time: 10 minutes
Karas Kitchen
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Indulge in the ultimate chocolate lover's treat with this decadent chocolate chunk skillet cookie. It's crispy on the edges, gooey in the center, and perfect for sharing.
Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chunks. Vanilla ice cream for serving.
Instructions: Set the oven to 350F 175C and heat it up. Mix the flour, baking soda, and salt together in a small bowl with a whisk. Put the melted butter, white sugar, and brown sugar in a larger mixing bowl. Mix everything together well. Mix the egg and vanilla extract into the sugar. Mix until it's nice and smooth. Slowly add the dry ingredients to the wet ones while stirring just until everything is combined. Add the chocolate chunks and mix them in. Place the cookie dough in a cast-iron skillet and spread it out evenly. After the oven is hot, bake it for 20 to 25 minutes, or until the edges turn golden and the middle is set. Take it out of the oven and let it cool down a bit before you serve it. Put a scoop of vanilla ice cream on top of the warm skillet cookie.
Prep Time: 15 minutes
Cook Time: 25 minutes
Zoey R
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The Korean Braised Beef Short Ribs are buttery and fall off the bone tender. They have a flavor that is both savory and sweet, with hints of ginger and sesame.
Ingredients: 4 lbs beef short ribs. 1 cup soy sauce. 1 cup water. 1/2 cup brown sugar. 1/4 cup rice vinegar. 1/4 cup sesame oil. 4 cloves garlic, minced. 2-inch piece ginger, minced. 2 tbsp sesame seeds. 2 green onions, chopped. 1/4 tsp black pepper. 1/4 tsp red pepper flakes optional.
Instructions: In a bowl, mix soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes. Place beef short ribs in a large pot or slow cooker. Pour the sauce mixture over the ribs, ensuring they are completely covered. Cover and cook on low heat for 6-8 hours in a slow cooker or simmer on the stove for 2-3 hours until the meat is tender and falling off the bone. Garnish with sesame seeds and chopped green onions before serving.
Prep Time: 15 minutes
Cook Time: 360 minutes
Dean Whyte
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This Cafe Bustelo Orange Spiced Iced Coffee recipe is a great mix of strong coffee, bright orange, and warm spices. It's the perfect drink to wake you up and make you feel better.
Ingredients: 1 cup Cafe Bustelo coffee, brewed and chilled. 1/4 cup fresh orange juice. 2 tablespoons sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. Ice cubes. Orange slices and cinnamon sticks for garnish.
Instructions: Put the cold Cafe Bustelo coffee and fresh orange juice in a pitcher. Add the vanilla extract, sugar, ground cinnamon, and ground nutmeg. Stir the mixture until the sugar is completely mixed in. Put ice cubes in each glass and then pour the coffee mix over the ice. Put orange slices and cinnamon sticks on top to decorate. Serve your Orange Spiced Iced Coffee right away and enjoy it!
Prep Time: 10 minutes
Cook Time: 0 minutes
Cooking Charles
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This Spinach with Chickpeas and Fried Eggs recipe is a delicious and nutritious meal that's packed with flavor. The combination of spinach, chickpeas, and perfectly fried eggs creates a satisfying dish that's great for any time of day.
Ingredients: 2 tablespoons olive oil. 1 small onion, finely chopped. 2 garlic cloves, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1 can 15 ounces chickpeas, drained and rinsed. 1 bag 10 ounces fresh spinach. Salt and pepper to taste. 4 large eggs. Fresh cilantro leaves for garnish.
Instructions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and saut until it becomes translucent, about 3-4 minutes. Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for another 1-2 minutes until fragrant. Add the drained and rinsed chickpeas to the skillet and cook, stirring occasionally, for about 5 minutes until they start to brown slightly. Add the fresh spinach to the skillet and cook until it wilts and reduces in volume, about 2-3 minutes. Season with salt and pepper to taste. Create four wells in the spinach and chickpea mixture and crack a large egg into each well. Cover the skillet and cook for about 3-4 minutes, or until the egg whites are set but the yolks are still slightly runny. Garnish with fresh cilantro leaves. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Moni
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Indulge in a healthy and flavorful dish with these creamy roasted red pepper zucchini noodles. The creamy sauce, made from roasted red peppers and cashews, adds richness and depth to the light zucchini noodles. It's a perfect dish for those looking for a nutritious and delicious pasta alternative.
Ingredients: 4 large zucchinis, spiralized. 2 red bell peppers, roasted and peeled. 1/2 cup raw cashews, soaked and drained. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/4 cup vegetable broth. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Preheat oven to 400F 200C. Cut the red bell peppers in half, remove seeds, and place them on a baking sheet, cut side down. Roast the peppers in the oven for 20-25 minutes or until the skin is charred and blistered. Remove the peppers from the oven and let them cool. Once cooled, peel off the skin and discard. In a blender, combine the roasted red peppers, soaked cashews, minced garlic, olive oil, vegetable broth, salt, and pepper. Blend until smooth and creamy. In a large skillet, heat olive oil over medium heat. Add the spiralized zucchini noodles and saut for 2-3 minutes or until tender. Pour the creamy red pepper sauce over the zucchini noodles and toss to coat evenly. Cook for an additional 2-3 minutes until heated through. Serve hot, garnished with fresh basil leaves. Enjoy your creamy roasted red pepper zucchini noodles!
Prep Time: 15 minutes
Cook Time: 25 minutes
Seth Dean
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Enjoy this creamy vegan alfredo pasta bake that is easy to make and tastes great with lemon and cheese. It's a hearty dish that's great for a quick dinner during the week or a cozy meal with friends and family on the weekend.
Ingredients: 16 oz. fettuccine pasta. 2 cups raw cashews, soaked overnight. 2 cups unsweetened almond milk. 1/2 cup nutritional yeast. 1/4 cup lemon juice. 4 cloves garlic, minced. 1 tsp onion powder. 1 tsp garlic powder. 1 tsp salt. 1/2 tsp black pepper. 1/4 cup chopped fresh parsley. 1 cup frozen peas. 1 cup cherry tomatoes, halved. 1 cup vegan mozzarella cheese, shredded.
Instructions: Preheat the oven to 375F 190C. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, minced garlic, onion powder, garlic powder, salt, and black pepper. Blend until smooth and creamy. In a large mixing bowl, toss together cooked pasta, creamy sauce, chopped parsley, frozen peas, and halved cherry tomatoes. Transfer the pasta mixture into a baking dish. Sprinkle shredded vegan mozzarella cheese on top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with additional parsley if desired, and serve hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Nicholas B
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