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Presented by Tastey Recipes Ingredients 1 ½ cups white sugar ¾ cup all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon salt ¼ teaspoon baking powder ¾ cup unsalted butter, melted 3 large eggs 1 teaspoon vanilla extract ½ (14 ounce) package chocolate sandwich cookies (such as Oreo) ½ (8.8 ounce) package speculoos cookies (such as Lotus Biscoff) Instructions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Mix sugar, flour, cocoa pow

INGREDIENTS 2 cans (15 Ozs each) chickpeas ⅔ cup chopped roasted red peppers ⅔ cup crumbled feta cheese ½ cup chopped fresh basil ⅓ cup olive oil ¼ cup red wine vinegar 1 tablespoon + 1 teaspoon honey 4 medium cloves garlic, minced ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon red pepper flakes INSTRUCTIONS Combine the chickpeas, red peppers, feta and basil in Large Salad bowl In another small bowl, whisk together the olive oil, vinegar, h

An Assortment of Vegetables in the Fridge. Amaze yourself- Do this

source Iowa Girl Eats Servings 8 Persons Ingredients: 1 pound ground beef 1 small onion, chopped (equivalent to 1 cup) 1 large carrot, chopped (equivalent to 1 cup) 3 stalks celery, chopped (equivalent to 1 cup) 2 cloves garlic, minced 1 can (28 ounces) crushed tomatoes 2 cans (8 ounces each) tomato sauce 1 can (15 ounces) beef broth 1 can (15 ounces) red kidney beans, with liquid 1 can (15 ounces) white kidney beans, with liquid 1 teaspoon salt 1/2 teaspoon black pepper 1 te

Yield: 1 SMOOTHIE Prep time:5 MINS Total time:5 MINS Creamy Oatmeal Smoothie with peanut butter and banana. With fiber, protein, and healthy fats, this vegan breakfast smoothie is filling and delicious! Ingredients 1/4 cup old-fashioned oats or quick oats 1 banana — chopped into chunks and frozen 1/2 cup unsweetened almond milk 1 tablespoon creamy peanut butter 1/2 tablespoon pure maple syrup — plus additional to taste 1/2 teaspoon pure vanilla extract 1/2 teaspoon ground ci

The Queen’s Park Swizzle was named for the Trinidadian hotel where it was first concocted in the 1920s. It combines overproof Demerara rum and rich simple syrup with a bouquet of fresh mint, a squeeze of lime and several dashes of Angostura bitters. 3 oz. 80-proof Demerara rum ½ oz. rich simple syrup (2:1) ½ oz. fresh lime juice 2 dashes Angostura bitters 8 to 10 mint leaves Tools: lele twig or barspoon, muddler Glass: chimney or highball Garnish: mint sprig, squeezed-out lim

Prep Time:30 Mins Servings: 8 Ingredients 4 cups cooked brown or white rice 1 cup frozen peas and diced carrots 1 egg, whisked 1/3 cup soy sauce 1 tablespoon oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder 1/2 teaspoon ground ginger (optional) 3 green onions, diced Instructions Add veggies to heated oil ino a large pan or skillet and saute for 3-4 minutes until cooked through. scrape all veggies to one side of the pan, Add egg and allow to cook f

Presented by Duncan Edwards Ingredients 2 tablespoons chia seeds 1 cup soaked cashew nuts 1 cup small red beet 2 cups medium cucumber 7 very ripened apricots 2-3 cups milk or coconut water or water Instructions Clean your veggies and fruits Peel off the red beet skin especially if it's old Deseed the apricots Mix everything in a blender till you obtain a smooth smoothie You can add more or use less milk/water as you desire Serve and enjoy

Ingredient 4 servings 1 soursop fruit (2lbs) peeled and cut into chunks 2 cups milk, or to taste 4 tablespoons white sugar, or to taste 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon Angostura bitters Add all ingredients Directions Prep 15 m Ready In 45 m Working in batches, press soursop pieces through a fine-mesh strainer with the back of a spoon into a bowl to remove the juice from the fruit. Whisk milk, sugar, vanilla, cin

Ingredients 45 m 6 servings 74 cals 2 tablespoons extra virgin olive oil 1 large onion, halved and thinly sliced 1 tablespoon curry powder sea salt to taste 4 small zucchini, halved lengthwise and cut into 1 inch slices 1 quart chicken stock Add all ingredients to list Directions Prep15 m Cook30 m Ready In45 m Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pou

Prepared and presented by Andrea George Fruit Cocktail🍸 Serving 2 persons Ingredients: 1/4 lb Pineapple cubes 1/4 lb Pawpaw cubes 1/2 cup of Carnation milk 1/2 cup Pine Juice Celery sprig for decorations Parsley sprig for decorations Bitters 2 or 3 dashes or sprinkle cinnamon powder Directions: Combine the milk and juice in a cocktail bowl Add the fruits to the mix, and stir gently (do not mash fruits ) you can also add additional fruits to your liking Add additional condim

Prepared and Presented by Duncan Edwards Servings : 2 Persons Ingredients: 6 ozs dry oat meal 1 Ripe Avocado (skinned, seeded and coarsely chopped) 2 Cups Coconut water, Pineapple or Fruit juice Cinnamon powder or Vanilla essence ofr aroma 1 oz honey Directions: 1. Add the Avocado, Honey and coconut water and blend until smooth 2. add Oats ( Do Not puree ) blend for 3 seconds only 3. Flavour with cinnamon or essence 4 . Serve cold (this is a cold meal) Enjoy

Presented by Miss in the Kitchen Ingredients Russet potatoes Onion Cheddar cheese Sour cream Heavy cream Butter Chicken base Black pepper Kosher salt Instructions How to Shred Potatoes for Hashbrowns Wash and dry potatoes. Peel if desired. Shred on the large side of a box grater or use a food processor. Place in a colander and rinse thoroughly. Squeeze out excess liquid from the shredded potatoes over the sink or over a bowl to remove the excess liquid. This will keep your

Presented by Chef Zouheir Ingredients: 1 Cup Dried hibiscus flowers 4 Cups Water 1/4 Cup Honey or agave syrup 1/2 Cup Fresh orange juice 1/4 Cup Fresh lime juice Ice cubes Fresh mint leaves Orange slices Lime slices Instructions: 1. Start by making your hibiscus infusion! Bring 4 cups of water to a boil in a medium pot. Once it's bubbling away, take the pot off the heat and toss in the dried hibiscus flowers. Cover it up and let those vibrant flowers steep for about 15 to 20

INGREDIENTS: 2 teaspoons lemon juice 1/2 medium melon, peeled, cut into 24 pieces 1/2 medium pineapple, peeled, cut into 24 pieces 24 strawberries, hulled 72 blueberries 24 red grapes 24 green grapes Select all ingredients 8 bamboo skewers. METHOD: Step 1 - Place lemon juice in bowl. Toss to coat. Step 2 - Thread fruits onto skewers. Serve chilled.

Ingredients: 1 large watermelon, cubed 1 cup vodka 1/2 cup white sugar 15 fresh mint leaves, chopped Instructions: Prep-10 mins: Ready In:1 hr 10 mins Toss the watermelon, vodka, sugar, and mint together in a large bowl. Cover the bowl with plastic wrap and refrigerate 1 to 2 hours.

Presented By Shi Don‎ Snack & Side Salad Ingredients: Apple cider vinegar Extra virgin olive oil granulated sugar (yes sugar) Sea salt & fresh ground pepper (to taste) Fresh chives(finely chopped) Dried oregano Pinch of crushed red pepper Tomatoes Cucumbers (I used English cucumbers & slicing cucumbers) Red onion

Presented by Food Lover's Ingredients: flour - 200 gr. sugar - 150 gr. cocoa - 20 gr. salt - 1/2 tsp. soda - 1 tsp. nuts - 40 gr. water - 230 ml. vinegar - 1 tsp. vegetable oil - 80 ml. Instructions: In a deep bowl combine the flour, sugar, cocoa, salt, baking soda, chopped nuts and a pinch of vanillin. Combine water and vinegar, pour into dry ingredients, stir. Next, pour in the vegetable oil and mix the dough thoroughly, or whisk with a mixer. Line an 18-19 cm. baking dish

lightly adapted from Southern Living Ingredients * 2 sweet potatoes, thinly sliced (with a mandolin) * 2 cups shredded manchego cheese (or more if you need it) * 3/4 cup heavy cream * 2 cloves garlic, minced * 2 or 3 sprigs fresh thyme, leaves stripped from stems * 1/2 tsp freshly grated nutmeg * 1 pinch coarse salt and freshly grated pepper Instructions Preheat oven to 400. In a small saucepan, combine the milk, garlic, thyme leaves, nutmeg, salt and pepper. Simmer on low