Beincraban

A rich and creamy Chicken & Mushroom Fettuccine Alfredo recipe that is simple to make and great for a meal.

Ingredients: 8 oz fettuccine pasta. 2 chicken breasts, sliced thinly. 8 oz mushrooms, sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 tbsp butter. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook fettuccine according to package instructions. Drain and set aside. In a skillet, melt butter over medium heat. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside. In the same skillet, add mushrooms and garlic. Cook until mushrooms are tender, about 5 minutes. Reduce heat to low. Pour in heavy cream and Parmesan cheese. Stir until cheese is melted and sauce is smooth. Add cooked chicken back to the skillet. Season with salt and pepper to taste. Add cooked fettuccine to the skillet, tossing until well coated with the sauce. Garnish with chopped parsley before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Reese's Peanut Butter Cream Cheese Dip is a decadent treat that combines the creamy goodness of cream cheese with the irresistible flavors of peanut butter and Reese's candies. It's perfect for parties, gatherings, or anytime you're craving something sweet and indulgent.

Ingredients: 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1/3 cup creamy peanut butter. 1/2 cup Reese's peanut butter chips. 1/2 cup Reese's Pieces candies. 1/2 teaspoon vanilla extract. Graham crackers, pretzels, or cookies for dipping.

Instructions: Put softened cream cheese, powdered sugar, and peanut butter in a bowl and mix them together until they are smooth and creamy. Add the vanilla extract, Reese's peanut butter chips, and Reese's Pieces candies and mix them in well. Put the mixture in a serving dish, cover it, and put it in the fridge for at least an hour so the flavors can mix. Put it in the fridge and dip graham crackers, pretzels, or cookies in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

A refreshing smoothie bursting with the sweetness of blueberries and bananas, balanced with creamy Greek yogurt and tangy orange juice.

Ingredients: 1 cup blueberries. 1 banana. 1/2 cup Greek yogurt. 1/2 cup orange juice. 1/2 cup almond milk. 1 tablespoon honey. Ice cubes optional.

Instructions: Add all ingredients into a blender. Blend until smooth and creamy. If desired, add ice cubes for a colder texture. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of chocolate and peanut butter with this creamy chia pudding made with Cabot Creamery yogurt. It's a delicious and satisfying treat perfect for breakfast or dessert.

Ingredients: 1/4 cup chia seeds. 1 cup Cabot Creamery yogurt. 2 tablespoons unsweetened cocoa powder. 2 tablespoons maple syrup. 1/4 cup peanut butter. 1/4 cup mini chocolate chips. 1/4 cup chopped peanuts. 1/4 teaspoon vanilla extract. A pinch of salt.

Instructions: Chia seeds, Cabot Creamery yogurt, cocoa powder, maple syrup, and vanilla extract should all be mixed together in a bowl. Make sure to stir the ingredients together well until they are all well mixed. Put the mixture in the fridge for at least two hours or overnight so the chia seeds can soak up the water and make the pudding thicker. Melt the peanut butter in a separate bowl that can go in the microwave for about 30 seconds, or until it's easy to drizzle. When the pudding gets thick, mix it well and put it into bowls or jars to serve. Spread the peanut butter that has been melted on top of each serving of pudding. Add chopped peanuts, mini chocolate chips, and a pinch of salt to the peanut butter drizzle. Serve right away or put in the fridge until you're ready to eat. If you want, you can add more peanut butter cups or chocolate chips as a garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

This vegetable stir fry is a quick and delicious meal that's perfect for busy weeknights. You can customize it with your favorite vegetables and protein. The savory and slightly spicy sauce adds a burst of flavor to the dish.

Ingredients: 2 cups of mixed vegetables bell peppers, broccoli, carrots, snap peas. 1/2 pound of thinly sliced beef or tofu for a vegetarian option. 2 cloves of garlic, minced. 1 tablespoon of vegetable oil. 2 tablespoons of soy sauce. 1 tablespoon of oyster sauce. 1 teaspoon of sesame oil. 1/2 teaspoon of ginger, minced. 1/4 teaspoon of red pepper flakes optional. Salt and pepper to taste.

Instructions: In a large wok or skillet, heat the vegetable oil over high heat. Add the minced garlic and ginger, and stir-fry for 30 seconds. Add the sliced beef or tofu and cook until browned and cooked through, about 3-4 minutes. Add the mixed vegetables and stir-fry for another 3-4 minutes until they start to become tender. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and red pepper flakes if using. Pour the sauce mixture over the stir-fry and toss to coat the ingredients evenly. Cook for an additional 2-3 minutes. Season with salt and pepper to taste. Serve hot over cooked rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a quick and flavorful turkey dinner with these 5 different ways to prepare your Thanksgiving or Christmas feast using a pressure cooker.

Ingredients: 1 whole turkey 12-15 pounds. 1 cup chicken broth. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon dried thyme. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1 cup water.

Instructions: Take the giblets out of the turkey and use paper towels to dry it. Add salt, pepper, thyme, garlic powder, onion powder, and paprika to the turkey after rubbing it with olive oil. Water and chicken broth should be put into the pressure cooker. Put the trivet in the cooker and then put the turkey on top of it. Turn on high pressure for 6 minutes per pound and then close the lid. Let the pressure drop naturally for 15 minutes, and then quickly let go of any pressure that's still there. Use a meat thermometer to find out what the turkey's internal temperature is 165F/74C. Move the turkey to a platter for serving and let it rest for 15 minutes. Then you can carve it.

Prep Time: 20 minutes

Cook Time: 90 minutes

This Baked Lemon Risotto with Couscous is a delightful and satisfying vegan and gluten-free dish. The lemony flavors combined with colorful vegetables and couscous create a comforting and zesty meal that's perfect for any occasion.

Ingredients: 1 cup couscous. 1 1/2 cups vegetable broth. 1 lemon, zested and juiced. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced zucchini. 1/2 cup diced tomatoes. 1/2 cup frozen peas. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 1/4 cup nutritional yeast optional, for a cheesy flavor. Fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. In a large ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the diced bell pepper, zucchini, and garlic, and saut for another 3 minutes. Add the couscous to the skillet and stir to combine with the vegetables. Pour in the vegetable broth, lemon juice, lemon zest, dried thyme, dried basil, salt, and black pepper. Stir well. Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the couscous is tender and has absorbed the liquid. Remove the skillet from the oven and stir in the diced tomatoes, frozen peas, and nutritional yeast if using. Cover the skillet again and let it sit for 5 minutes to allow the peas to thaw and the flavors to meld. Garnish with fresh parsley before serving. Serve hot and enjoy your vegan and gluten-free Baked Lemon Risotto with Couscous!

Prep Time: 15 minutes

Cook Time: 25 minutes

The ground beef and Franconian sausage in this burger recipe work well together to make a juicy and tasty patty that's great for a hearty meal.

Ingredients: 1/2 lb ground beef. 1/4 lb Franconian sausage, removed from casing. 1/4 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1 clove garlic, minced. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices cheddar cheese. Lettuce, tomato, and condiments for topping.

Instructions: In a bowl, combine ground beef, Franconian sausage, breadcrumbs, onion, bell pepper, garlic, salt, and black pepper. Mix until well combined and form into 4 burger patties. Preheat grill or stovetop pan over medium-high heat. Grill or cook the patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt. Toast the burger buns on the grill or in a toaster. Assemble the burgers by placing lettuce and tomato on the bottom bun, adding a burger patty with melted cheese, and topping with your favorite condiments. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

With these Crumbl-inspired treats, you can enjoy a delightful fusion of chocolate cookies and chocolate cupcakes. These chocolate chip cookies with mini marshmallows and crushed cupcake pieces are a dreamy dessert that will satisfy your sweet cravings.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup mini marshmallows. 1/2 cup crushed chocolate cupcakes.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. There are chocolate chips, mini marshmallows, and crushed chocolate cupcakes that you need to mix in. Place cookie dough spoonfuls on the baking sheets that have been prepared, leaving about 2 inches between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middles are still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Have fun with these rich Crumbl Chocolate Cupcake Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

With Kitchen Essentials Silicone Egg Poachers and a pressure cooker, this is a quick and easy way to make perfectly poached eggs. The silicone cups make it easy to remove the eggs, and every time they cook, they look great.

Ingredients: 4 large eggs. 1 cup water. Salt and pepper to taste. Chopped fresh herbs optional.

Instructions: Put the egg poachers made of silicone in the pressure cooker. Put a cup of water in the bottom of the pressure cooker. Put one egg into each silicone cup very carefully, being careful not to break the yolk. Add salt and pepper to each egg as needed. Place the lid on top of the pressure cooker and set it to high pressure for three minutes. Use the easy-release feature to quickly let the pressure out when the cooking time is up. Take the egg poachers made of silicone out of the pressure cooker very carefully. Take the eggs out of the silicone cups and carefully place them on a plate. If you want, you can sprinkle with chopped fresh herbs. Serve your perfectly poached eggs right away and enjoy them!

Prep Time: 5 minutes

Cook Time: 3 minutes

These delicious home-baked ice cream sandwich cookies taste like Samoa cookies. A great summer treat is cookies that are crisp and filled with chocolate chips, toasted coconut, and vanilla ice cream.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 3/4 cup sweetened shredded coconut, toasted. 1/2 cup semisweet chocolate chips. 1 quart vanilla ice cream.

Instructions: In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugars until creamy. Beat in egg and vanilla extract until well combined. Gradually add flour mixture to butter mixture, beating until dough forms. Fold in toasted coconut and chocolate chips. Divide dough in half, shape each half into a disk, wrap in plastic, and refrigerate for 1 hour. Preheat oven to 350F 175C and line baking sheets with parchment paper. Roll out dough to 1/4-inch thickness and cut into circles. Place on prepared baking sheets and bake for 10-12 minutes or until golden brown. Let cool completely on wire racks. Once cookies are cool, soften vanilla ice cream and spread onto half of the cookies. Top with remaining cookies to form sandwiches. Wrap each sandwich individually in plastic wrap and freeze until firm.

Prep Time: 30 minutes

Cook Time: 12 minutes

The soy sauce, honey, and spices in these grilled chicken drumsticks give them a lot of flavor. They are then grilled until they are juicy and tender. They're great for summer barbecues or any time you want tasty grilled chicken!

Ingredients: 8 chicken drumsticks. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon ground black pepper. 1/4 teaspoon cayenne pepper. Salt to taste. Chopped fresh parsley for garnish optional.

Instructions: In a bowl, whisk together soy sauce, olive oil, honey, minced garlic, smoked paprika, black pepper, and cayenne pepper. Add chicken drumsticks to a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 1 hour or overnight for best results. Preheat grill to medium-high heat. Remove chicken drumsticks from the marinade and discard excess marinade. Season drumsticks with salt. Grill drumsticks over medium-high heat for about 25-30 minutes, turning occasionally, until chicken is cooked through and juices run clear. Garnish with chopped fresh parsley if desired before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

With this tasty green veggie pizza, you can enjoy all the health benefits of fresh vegetables. This pizza is the perfect mix of tastes and textures, with lots of different vegetables, mozzarella cheese, and fragrant basil.

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced green bell peppers. 1/2 cup sliced zucchini. 1/2 cup sliced mushrooms. 1/4 cup sliced black olives. 1/4 cup sliced red onions. 1/4 cup fresh spinach leaves. 1/4 cup fresh basil leaves. 1/4 teaspoon dried oregano. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Preheat your oven to 450F 230C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper. Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle half of the mozzarella cheese over the sauce. Arrange the green bell peppers, zucchini, mushrooms, black olives, and red onions on top of the cheese. Sprinkle the remaining mozzarella cheese over the veggies. Add the fresh spinach and basil leaves as a final layer. Sprinkle dried oregano, salt, and pepper over the top. Drizzle a bit of olive oil over the pizza for added flavor. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute before slicing. Serve hot and enjoy your delicious green veggie pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

This vegan chili is hearty and tasty, with lots of beans, vegetables, and spices.

Ingredients: 2 cans of kidney beans, drained and rinsed. 1 can of black beans, drained and rinsed. 1 onion, diced. 3 cloves of garlic, minced. 1 bell pepper, diced. 1 cup of corn kernels fresh or frozen. 1 can of diced tomatoes. 2 tablespoons of tomato paste. 1 tablespoon of chili powder. 1 teaspoon of cumin. 1 teaspoon of smoked paprika. 1/2 teaspoon of oregano. Salt and pepper to taste. 2 cups of vegetable broth. 2 tablespoons of olive oil.

Instructions: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced bell pepper. Saut until softened, about 5 minutes. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for another minute until fragrant. Add tomato paste and diced tomatoes. Stir to combine. Pour in vegetable broth and bring to a simmer. Add kidney beans, black beans, and corn kernels. Season with salt and pepper to taste. Simmer uncovered for 20-25 minutes, stirring occasionally, until chili thickens. Adjust seasoning if needed. Serve hot, optionally garnished with chopped cilantro, avocado slices, or vegan sour cream.

Prep Time: 10 minutes

Cook Time: 30 minutes

These savory mushroom crostini are the perfect appetizer for any gathering. The earthy mushrooms and melted Gruyere cheese atop crispy baguette slices create a delightful combination of flavors and textures.

Ingredients: 1 French baguette, sliced. 2 tablespoons olive oil. 1 pound mixed mushrooms, sliced such as cremini, shiitake, and oyster. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. Salt and pepper to taste. 1 cup shredded Gruyere cheese. Fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. Brush the baguette slices with olive oil and arrange them on a baking sheet. Toast in the oven until lightly golden, about 5-7 minutes. In a skillet, heat the remaining olive oil over medium heat. Add the mushrooms and saut until they release their moisture and become golden brown, about 8-10 minutes. Add the garlic and thyme to the mushrooms and cook for another 2 minutes. Season with salt and pepper to taste. Top each toasted baguette slice with a spoonful of the mushroom mixture, then sprinkle with shredded Gruyere cheese. Return the topped baguette slices to the oven and bake until the cheese is melted and bubbly, about 5 minutes. Garnish the crostini with fresh parsley before serving. Pair with a glass of Pinot Noir.

Prep Time: 15 minutes

Cook Time: 20 minutes

These soft sugar cookies with a zesty fresh key lime frosting are ideal for any lime fan! The cookies are tender and buttery, and the frosting adds a tangy citrus flavor to offset the sweetness. These cookies are sure to be a hit whether you serve them at a party or enjoy them with a glass of milk.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3 tablespoons buttermilk. Zest of 2 limes. Freshly squeezed juice of 2 limes. Green food coloring optional. 3 cups powdered sugar.

Instructions: Before you start cooking, heat the oven to 375F 190C. Whisk flour, baking soda, and baking powder together in a medium-sized bowl. Melt the butter and mix it with the sugar in a separate large bowl until the mixture is light and fluffy. Add the buttermilk, egg, vanilla extract, almond extract, lime zest, and lime juice and beat until everything is well mixed. If you want the cookies to be a light green color, you can add a few drops of green food coloring to the wet ingredients. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the cookie dough in the fridge for at least 30 minutes with the lid on. Drop dough into round balls on a baking sheet lined with parchment paper using a cookie scoop or a tablespoon. For 8 to 10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Whisk the powdered sugar and just enough lime juice together in a bowl until you get a thick frosting that you can still spread. Put some fresh key lime frosting on top of each cookie after it has cooled all the way down. If you want, you can add more lime zest or slices of lime as a garnish. Enjoy these soft sugar cookies that taste great and have a cool key lime twist.

Prep Time: 25 minutes

Cook Time: 10 minutes

A flavorful twist on the classic sloppy joes, these spicy sloppy joes are packed with bold flavors that will satisfy your cravings.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 red bell pepper, diced. 2 cloves garlic, minced. 1/4 cup ketchup. 2 tablespoons tomato paste. 1 tablespoon brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 4 hamburger buns, toasted.

Instructions: Fry ground beef in a big pan over medium-low heat until it turns brown. Dice the onion, bell pepper, and garlic. Cook the vegetables until they get soft. Add Worcestershire sauce, chili powder, smoked paprika, cayenne pepper, ketchup, and tomato paste. Stir everything together. Add pepper and salt. Let the mixture simmer for 10 to 15 minutes, stirring every now and then, until it gets thick. Put the spicy sloppy joe mix on top of hamburger buns that have been toasted. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes