That’s right. I said vegan nutella . Grab a spoon, put on a chick flick and cozy up to this delicious recipe. In a sauce pan, heat: 2 heaping tablespoons of coconut oil 2-3 heaping tablespoons of cocoa powder ½ cup of hazelnut butter Mix well until all ingredients are melted together. Add maple syrup, honey or agave and sweeten to taste.
Soft, creamy, chocolate mousse. Smooth, almost pudding-like, chocolate mousse. Rich, super chocolatey mousse. If you’ve never tried it, it’s unbelievably easy to make at home. You crack some eggs. You melt some chocolate. You whip some cream. You have a fantastic dessert that’s perfect for date night, Valentine’s Day,
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
From an elegant German pot roast to comforting, down-home macaroni and cheese and braised Chicken Cacciatora, October's most popular recipes satisfied our cravings for hearty cold-weather dishes while exploring a wide range of flavors and cuisines. Here are our 10 most viewed and shared recipes from the month.
Slow cooker recipes are handy when you're busy. Here's 11 healthy slow cooker recipes, from Pulled Pork, Slow Cooker Lamb Shanks and Slow Cooker Beef.
We are giving you now some really yummy recipes for a lovely desserts for all lovers of sweets. Choc
Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.
Maultaschen - also known as German Stuffed Pasta - are definitely worth the effort. These mouthwatering "mouth bags" filled with ground meat, spinach, and onion are served in a hot broth or fried in butter and served with fried onions!
I never thought I’d say that a meat-stuffed cabbage would be my new favorite dish, but it is true. I guess that’s what living in a house with three guys will do to you! I’d tried a recipe for stuffed cabbage a while back, and I didn’t like it. It used bratwurst, which I’m not the biggest fan of in the first place. Plus, I think the dish and I had just gotten off on the wrong foot to begin with. Cabbage rolls were always something I saw other families eating, and were kind of grossed out by. Meat and cabbage, okay. But, to slather it in tomato sauce? Weird. I came across this recipe on Pinterest, and I couldn’t wait to try it. I had originally written in Swedish meatballs into our menu for the week, but decided to swap it out for the cabbage rolls where the main ingredients (ground pork and beef) were the same. Completely and totally blew everyone away! They are braised in red wine, and that really does something for the cabbage. Cabbage can be such a harsh flavor, but the wine balances it right out. And, the cabbage mellows the wine out. It’s a win-win! The rice combined with the ground meats really lightens up the texture of the filling, too. Often meat fillings can be so dense and rubbery – this was just right. Also, I’m pleased to report that the tomato sauce fits right in perfectly. You really can’t go wrong when the base for the sauce is the delicious beefy, wine-y braising liquid. If you’re looking for a last minute Christmas Eve supper, look no further. With a little bit of prep work leafing the head of cabbage (that I actually found quite fun!), this is a dinner that takes care of itself on the stove top – so you can spend more time doing the fun stuff. Plus, the scent of it bubbling away is intoxicating… Also, I finally hopped on the Facebook bandwagon. Stop by and say howdy over there, if you are so inclined. I hope everyone has a very Merry Christmas! Print Cabbage Rolls 1 large head cabbage 1 lb ground beef 1 lb ground pork 1/2 cup uncooked long grain rice 1 small yellow onion, finely chopped 3 cloves garlic, minced a handful of fresh parsley, chopped 1 large egg 1 tablespoon paprika 1/4 teaspoon caraway seeds (optional) salt and freshly ground pepper 3 cups beef broth 1 cup red wine (replace with broth if you prefer not using wine) 2 tablespoons tomato paste 2 tablespoons flour Remove the core from the cabbage and drop the entire head into a large pot of lightly salted simmering water. Cook for a few minutes, then start to pull off the outer leaves. My pot was a bit on the small side, so I turned the cabbage around with a wooden spoon from time to time. Combine the beef, pork, rice, onion, garlic, parsley, egg, paprika, caraway seed, salt and pepper in a bowl. Mix together until everything is well combined. Cut the rib out of the leaf to about half way up. Bring the sides in a bit and position the filling over the cut. The amount of filling will depend on the size of the leaf; around 1/3 cup. Bring the bottom cut pieces of cabbage leaf up over the meat, and bring in the sides, then roll it up beginning at the bottom finishing with the loose end underneath the roll. Continue until the rest of the filling is used up. Cut up the remaining cabbage into strips and place those into the bottom of a heavy pot or dutch oven with a tight fitting lid. Arrange the cabbage rolls over the cut leaves, then pour the beef broth and wine (if using) over the rolls. Cover the pot and turn on the heat to low. Cook for about 3 hours or until the rice is tender. Arrange the cabbage rolls and the cut cabbage strips onto a warmed platter. Stir together the tomato paste and flour until you have a smooth paste. Stir a few spoons of hot broth into the mixture, then return all of it to the pot. Raise the heat and bring to a boil, stirring all the time. Cook for another minute or two, adjust the seasoning if necessary, then spoon the sauce over the cabbage rolls. Source: adapted from Cooking Weekends
Spicy Enoki Mushroom Recipe | Ingredients10 oz enoki mushrooms, cut lengthwise3 tbsp chili oil or cooking oil of your choice, 1 tbsp soy
A rich, warming beef casserole recipe that's good to prepare ahead or freeze
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
The lightest yeasted donuts of all time, stuffed with vanilla custard and blackberry jam.
As far as French cuisine goes, this Classic Beef Bourguignon is a must make! Tender beef swimming in a rich wine sauce--perfect for the holidays.
Bouillabaisse is a classic French seafood soup. For this recipe, use the freshest possible seafood and serve with a spicy sauce rouille for a memorable meal.
'With the kickoff of summer underway this Memorial Day weekend, tis the season for sausage, finally. Though I would argue all seasons are sausage-worthy, warm weather means the grill-able meat tubes fly out of the case at an alarming rate, and I must be on my toes to keep up with demand. Over the past year or so, I’ve really tried to focus on improving my sausage making technique, whether they be fresh, smoked or cured (the latter being the thing I have only just begun to dabble in.) At this point, I’ve messed up so many batches, and succeeded
This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.We knocked half the sodium and two grams of fat off this classic Russian dish. If you’re in a hurry, use frozen chopped onions and pre-sliced mushrooms to speed preparation. In order to keep the creamy consistency of the sauce, be careful not to bring it to a boil once you stir in the sour cream mixture in.
Mr. Bean is probably one of the funniest faces of all time. I mean, the character barely talks yet still manages to make us laugh all the time. There are rumors that he may return, but we don't know for sure. Until then, let's enjoy some funny pictures of him to brighten this dull day at work.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
The lightest yeasted donuts of all time, stuffed with vanilla custard and blackberry jam.
As far as French cuisine goes, this Classic Beef Bourguignon is a must make! Tender beef swimming in a rich wine sauce--perfect for the holidays.
Bouillabaisse is a classic French seafood soup. For this recipe, use the freshest possible seafood and serve with a spicy sauce rouille for a memorable meal.
'With the kickoff of summer underway this Memorial Day weekend, tis the season for sausage, finally. Though I would argue all seasons are sausage-worthy, warm weather means the grill-able meat tubes fly out of the case at an alarming rate, and I must be on my toes to keep up with demand. Over the past year or so, I’ve really tried to focus on improving my sausage making technique, whether they be fresh, smoked or cured (the latter being the thing I have only just begun to dabble in.) At this point, I’ve messed up so many batches, and succeeded
This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.We knocked half the sodium and two grams of fat off this classic Russian dish. If you’re in a hurry, use frozen chopped onions and pre-sliced mushrooms to speed preparation. In order to keep the creamy consistency of the sauce, be careful not to bring it to a boil once you stir in the sour cream mixture in.
Mr. Bean is probably one of the funniest faces of all time. I mean, the character barely talks yet still manages to make us laugh all the time. There are rumors that he may return, but we don't know for sure. Until then, let's enjoy some funny pictures of him to brighten this dull day at work.
Is there anything better than Grandma’s chicken and biscuit casserole fresh out of the oven? It’s rich, creamy, and makes all your dinner dreams come true.
It is my family's karaage recipe that I am proud of.
This Braised Brisket recipe is slow cooked in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
