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Dump everything into the crockpot and cook on low for 4-6 hours. (or 2-3 hours on High!)
Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you like on your nachos!
Ingredients:
- 1 head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- Cooking spray or olive oil for spraying
Instructions:
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, whisk together the flour, water, garlic powder, paprika, salt, and black pepper until smooth.
3. Place the breadcrumbs in another bowl.
4. Dip each cauliflower floret into the flour mixture, then coat it in breadcrumbs, shaking off any excess.
5. Place the coated cauliflower florets onto the prepared baking sheet in a single layer.
6. Lightly spray the cauliflower bites with cooking spray or drizzle with olive oil.
7. Bake in the preheated oven for 20-25 minutes, or until the cauliflower is golden brown and crispy, flipping halfway through.
8. Once done, remove from the oven and let cool slightly before serving.
9. Enjoy your golden crispy cauliflower bites with your favorite dipping sauce!
These cauliflower bites are crunchy on the outside and tender on the inside, making them a delicious snack or appetizer.
Ingredients:
- 1 cup heavy cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
Instructions:
1. In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.
2. Microwave the gelatin mixture for about 10 seconds, until it's fully dissolved. Let it cool slightly.
3. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
4. While whipping, slowly pour in the gelatin mixture.
5. Continue whipping until stiff peaks form.
6. Use immediately to top desserts or refrigerate until ready to use.
This stabilized whipped cream will hold its shape longer and is perfect for decorating cakes and desserts. Enjoy!
Ingredients:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for brushing
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
3. Bake the eggplant slices for about 15-20 minutes, or until they are softened and slightly golden brown. Remove from the oven and set aside.
4. In a mixing bowl, combine the ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
5. In a greased baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of roasted eggplant slices on top.
6. Spread half of the ricotta mixture over the eggplant slices, followed by a sprinkle of mozzarella and Parmesan cheese.
7. Repeat the layers - marinara sauce, eggplant slices, ricotta mixture, and cheeses.
8. Finish with a final layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
10. Let the lasagna cool for a few minutes before slicing and serving.
Enjoy your impeccable eggplant lasagna
Oxtail stew is a hearty and flavorful dish. Here's a classic recipe:
Ingredients:
- 3-4 lbs (about 1.5-2 kg) oxtails, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the oxtails in batches and brown them on all sides. Remove and set aside.
2. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Stir in the tomato paste and cook for another 2 minutes.
4. Return the oxtails to the pot. Pour in the beef broth and red wine (if using). Add the bay leaves and dried thyme. Season with salt and pepper to taste.
5. Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer gently for 3-4 hours, or until the oxtails are tender and falling off the bone.
6. Skim off any excess fat from the surface of the stew.
7. Taste and adjust the seasoning if needed.
8. Serve the oxtail stew hot, garnished with chopped fresh parsley.
Enjoy this comforting oxtail stew with some crusty bread or over mashed potatoes for a satisfying meal!
- 1 pound ground beef (or your choice of ground meat)
- Salt and pepper to taste
- Lettuce leaves (such as iceberg or butter lettuce)
- Sliced cheese (optional)
- Tomato slices
- Onion slices
- Pickles
- Condiments of your choice (ketchup, mustard, mayo, etc.)
1. Season the ground beef with salt and pepper, then shape it into burger patties of your desired size and thickness.
2. Preheat a grill or skillet over medium-high heat. Cook the burger patties for about 3-4 minutes per side, or until they reach your preferred level of doneness. If adding cheese, place a slice on top of each patty during the last minute of cooking and cover with a lid to melt.
3. While the burgers are cooking, prepare the lettuce leaves by rinsing and patting them dry.
4. Once the burgers are cooked to your liking, assemble them by placing each patty on a lettuce leaf.
5. Top the burgers with tomato slices, onion slices, pickles, and any other toppings you like.
6. Add your favorite condiments, then fold the lettuce leaves over the burger to cover it completely.
7. Serve your lettuce-wrapped burgers immediately and enjoy the fresh, crunchy goodness!
Feel free to customize your burgers with additional toppings or seasoning according to your taste preferences. Enjoy!
**INGREDIENTS:**
• 4 cod fillets (about 8 ounces each)
• 1 ½ tablespoons olive oil
• 1 tablespoon lemon pepper
• 1/2 tablespoon Cajun seasoning
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Chopped fresh parsley
• Lemons for garnish and juice
*INSTRUCTIONS:**
Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
Pat the cod fish very dry with paper towels. Place the fish fillets on the baking sheet and brush with olive oil.
Combine the lemon pepper, Cajun seasoning, salt, garlic powder, and onion powder in a small bowl or zipper bag. Sprinkle evenly over the filets.
Bake for 10 minutes or until the fish flakes easily with a fork at it’s thickest point.
Sprinkle with chopped fresh parsley. Serve with fresh lemon wedges or spritz with fresh lemon juice.
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