Easy, flavorful muhammara dip with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses! 10 ingredients, gluten-free, BIG flavor.
These mini pancakes called 'ebelskivers' originate in Denmark and can be stuffed with whatever you like.
I've often wondered what my life would be like as a vegetarian. Would I be the best vegetarian out there? In case you were wondering, I'd be the worst
So can anyone translate this pattern for me? I’d really love to learn to make these cuties! It looks like it’s in Russian…?
Extra saucy Asian inspired noodles with bell peppers, ground chicken, fresh basil, and an addicting sweet and spicy sauce. All made and ready for eating in just about twenty minutes.
With a bit of experimenting and research, we've come up with some great tips for making a sous vide hamburger. We're aiming for juicy, great texture and the medium to medium-rare temperature we like. Nailed it!
Think of cacio e pepe as Roman mac and cheese. We’ve made a couple of tweaks to the classic recipe to ensure a creamy, cheesy sauce—even on a weeknight.
Fried Enoki Mushrooms is one of my favorite comfort food recipes. A Tabitha Brown video inspired me. Here, I was first introduced to Enoki mushrooms. She described them as having a light fish-like taste as well as a “meat-like” texture, so I thought I’d create my own recipe for fried mushroom and they turned out AMAZING. Vegans and meat-eaters alike have claimed they cannot tell the difference between my Fried Enoki Mushrooms and real fried chicken! My only goal is to create delicious meals with no animal cruelty or byproducts necessary. I know you will enjoy cooking this quick and easy meal for your family and friends that comforts the spirit and nourishes the soul. You’ll need: • 1 package of Enoki mushrooms • 1 cup of non-bleached flour • ½ cup of plant-based milk or water • 1 teaspoon of apple cider vinegar • ½ cup of Vegan seasoned fish fry (optional)
Crochet pattern for adorable fluffy ducklings! Designed to be realistic in all their natural cuteness, these make a great addition to your seasons table, perfect spring and Easter decorations, lovely twig tree ornaments or even shocking toys for a cat! For an approximately 10cm or 4" mallard duckling you will need double-knitting (DK, light worsted weight, Category 3) yarn in the following quantities: • 21m (23yds) of brown • 15m (17yds) of gold/yellow For a single-colour duckling you will need approximately 32m (35yds) of yellow or your chosen colour. The pattern explains yarn choices in detail. You do not need to source a fluffy yarn, most ordinary wool yarns will work just fine, and are what I have used in the pictures above. The pattern explains the trick to fluffing them up! You will also need: • double-knitting (DK, light worsted weight, Category 3) yarn in dark grey/taupe or orange for the beak (1m - 1yd) and feet (3m - 3.5yds) • a small amount of black yarn or stranded embroidery cotton for the eye details. • a small quantity of stuffing material (details are given in the pattern) • a 3.5mm (E-4) crochet hook • a yarn needle • sharp scissors This pattern is available in both UK and US versions. Both files will be available for you on purchase and you can choose whichever you prefer to use. Important features of my crochet patterns: My crochet patterns include BOTH a detailed 'tutorial-style' set of instructions with colour photos, AND a succinct unillustrated pattern using standard crochet conventions. I have developed this style because I find I like to see a lot of detail the first time I work a pattern, but if I then work the same piece again, I don't need the pictures, etc, and indeed they can get in the way when I just want a quick reminder of what I'm doing. The PDF is also structured so that the succinct version, with an area for your own notes, is on a single page, making it easy to just take one sheet of paper with you if you have printed it out for quick reference on the move. This pattern comes with my full support! If you have any difficulties, please contact me. I am a real person and I'd love to hear from you and see pictures of your finished ducklings! ★ --- More Options --- ★ A complete kit with all the yarn and materials you need to complete this duckling is available here: www.etsy.com/uk/listing/545962665 The pattern is also available printed and boxed, ideal for gift-giving: www.etsy.com/uk/listing/466827746 ★ --- Other Patterns and Kits --- ★ Please see my Crochet Pattern department for all of my patterns: http://etsy.me/2f9wDw6 I sell a range of eco-friendly Crochet Kits to make creating something even easier, or to give as gifts. Please see here: http://etsy.me/2ewp8xa 👋 --- Little Conkers Links --- 👋 I have a website and blog at www.littleconkers.co.uk If you have a few minutes to spare, please like and follow me on your favourite social media to see news, behind-the-scenes updates and special offers: • Twitter: www.twitter.com/LittleConkers • Facebook: www.facebook.com/LittleConkers • Pinterest: www.pinterest.com/LittleConkersUK • Instagram: www.instagram.com/littleconkersuk Please post a picture of what you create using #LittleConkers ★ --- Pattern Use --- ★ Once purchased, this pattern remains the copyright of Little Conkers. The pattern is for your individual, personal use only, as laid out in my Policies. You may not distribute or reproduce all or any part of this pattern on or offline. Please do not sell items made from this pattern, without express prior permission and credit. Please contact me if you would like to arrange a Commercial Use Licence.
These spicy garlic butter noodles are so tasty! By combining flavors from China and Italy, we get these sweet, savory and spicy fusion noodles. You can use whatever pasta you’d like but I love these Malfadine noodles because the sauce clings to them so nicely!
A super-reliable recipe for minced pork stuffing – give your roast dinner some oomph.
These easy stuffed mushrooms are a nice balance of soft mushrooms, creamy filling and crunchy topping. Make this appetizer for your next party.
While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it's utterly worth it; besides, it's not as if you have to do anything while they either steam or roast. Go slowly when adding the salt and vinegar, tasting as you go, as I like these to have the wincing hit of salt and vinegar crisps, and you may prefer a lighter hand with the sprinkling. For US cup measures, use the toggle at the top of the ingredients list.
Stuffed Mushrooms Until a few years ago at a holiday party, I thought I hated stuffed mushrooms. I'd never actually tried them before that but I wasn't a huge fan of mushrooms and it seemed to me like
Vegan Wellington will make your dinner guest swoon! It's full of umami and texture. It makes for an impressive Xmas, Thanksgiving or Sunday dinner centerpiece.
If you like Ruthenian Pierogi you'd love Ruthenian Pancakes! Half that work needed, yet the taste is so good.
Even before I’d been to the Northstar Cafe in Columbus, Ohio, I’d heard about their veggie burgers. “They are unlike any other veggie burger you’ve ever had,” I was promised by both vegetarians and non-vegetarians. I’ll give you one guess what I ordered when I finally made it to the restaurant myself! This burger definitely lived up to expectations.
Epicurious staff picked their favorite ten cookbooks of all time.
I love homemade stuffing but sometimes I crave the kind that comes in a box. This recipe for Copycat Stove Top Stuffing Mix is like getting the best of both worlds.
Feed a crowd with our classic chilli con carne recipe, made with red wine, black treacle and little cinnamon for subtle sweetness. Want something just as reliable but a little speedier? Check out our quick chilli con carne.
AHHH! I may have written this post and realized that I am the hugest, dork. I am not sure how I overlooked this, at first, but THIS IS MY 100TH RECIPE POST!!! I never in a million years would have guessed that I would have had it in me to start a blog and actually keep up with it, especially in graduate school! I am so proud of myself for keeping up with this blog because it has turned into something that I love, adore and am so passionate about. Each week I cannot wait to post the different things I have attempted to make. This has become an outlet that I can share my thoughts, feelings, inspirations, frustrations, randomness, and especially my trials and errors as I learn to become a baker/chef :) I get to take all the amazing recipes that I see out there, make it and share it! All the while, learning so much and each day getting better! And along the way I have gotten to develop new skills- like photography and blog designing (however basic they may be :)! This truly is my de-stressor from graduate school and hubby's pretty happy himself ;) I LOVE being For the Love of Dessert and I LOVE that through it, I have gotten to "meet" so many other people who love food just as much as I do. This little space on the inter-web ;) is my FOODIE soul :) And that is awesome! Here's to another 100 posts and tons more cupcakery reviews ;) YAY!!! Today I came home to find more presents! I guess, all of my parents' presents they had ordered did not get delivered on time-- which I do not mind at all. Coming home to presents when it is not technically your birthday anymore, is pretty darn nice :) In my package today, I got a Wilton Cake Lifter and 3 piece glass canister set! Mark two more off my wish list. Which I am not sure is a Wish List anymore, so much, as it is a look what I now own list ;) I've been itching to make a cake-- and now I guess I have another reason. And I am also desperately in need of storage containers for all the baking ingredients I have-- so all in all-- a pretty great gift! In my attempt to eat healthier-- I made these stuffed peppers for the hubby and I this past weekend. They were not too difficult to make, did not require too many ingredients and tasted really good! Very southwestern and filled with a ton of veggies! I used very little cheese to keep it light. SANTA FE STUFFED PEPPERS Adapted slightly from Skinny Taste INGREDIENTS Preheat Oven to 350F Degrees FOR THE FILLING 1/2 lb. lean ground turkey 1 tbsp. garlic, minced 3 tbsp. chopped onion 2 tbsp. cilantro 3 tbsp. taco seasoning 1/8 c. chopped jalapeno peppers Salt to taste 1 (15.25 oz) can of black beans, rinsed and drained 1 (14 oz) can of tomatoes, drained and rinsed 3/4 c. frozen corn FOR THE PEPPERS 3 bell peppers, cut in half lengthwise and cleaned* 1/3 c. chicken broth Shredded cheese for garnish* Paprika for garnish (optional) * Choose pepper (red, yellow, or green) and cheese of choice (I think pepper jack would be great). I chose green bell peppers and mozzarella cheese DIRECTIONS In a large skillet, over medium heat, brown turkey and season with salt. When turkey is cooked or browned, add onion, garlic, cilantro, jalapeno, black beans and tomatoes. Mix well, cover and simmer on low for 20 minutes. Remove lid, and add corn. Simmer an additional 5 minutes or longer-- until excess liquid evaporates. Season turkey mixture with taco seasoning, combining well. To prepare peppers, cut peppers lengthwise and remove seed and stem (I also always rinse the pepper with water and dry once cut). Place peppers, cut side up in an oven proof dish-- I use glass Pyrex dishes. Pour chicken broth into dish. Fill each pepper (until full) with turkey mixture. Cover the dish with aluminum foil and bake for 45-50 minutes until peppers become tender. Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes of until cheese has melted. My cheese took about 3 minutes. You do not want to keep it in there too long as the cheese will burn. I sprinkled a little paprika on top of my peppers (you could also sprinkle a little Taco Seasoning instead). Enjoy, Chika
This spicy Szechuan dumpling soup is like a warm hug - savory, a little sweet, and packed with umami flavors for the perfect meal on a cold night.
These savory garlic smashed sweet potatoes are oven-crisped and paired with mouthwatering lemon-garlic aioli.
While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it's utterly worth it; besides, it's not as if you have to do anything while they either steam or roast. Go slowly when adding the salt and vinegar, tasting as you go, as I like these to have the wincing hit of salt and vinegar crisps, and you may prefer a lighter hand with the sprinkling. For US cup measures, use the toggle at the top of the ingredients list.