Bulutlarisever

A quick and flavorful Instant Pot salmon recipe with the zesty brightness of lemon and the aromatic freshness of dill. Perfect for a healthy and delicious weeknight dinner.

Ingredients: 4 salmon fillets. 1/4 cup fresh dill, chopped. 1 lemon, sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup chicken or vegetable broth.

Instructions: Use salt and pepper to season the salmon fillets with. Set the Instant Pot to saut mode and add the olive oil. For two minutes on each side, sear the salmon fillets until they turn golden brown. Put chopped dill, minced garlic, and lemon slices in the pot. Add chicken or vegetable broth. Lock the Instant Pot's lid in place. Turn on the Instant Pot and wait 4 minutes. Do a quick release of pressure when the cooking is done. Open the lid slowly and carefully, then move the salmon to plates to serve. Put the lemon and dill mix on top of the salmon. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 4 minutes

These crispy gizzard bites are perfect for snacking or as a party appetizer. The buttermilk marinade tenderizes the gizzards while the seasoned flour coating adds a flavorful crunch.

Ingredients: 500g chicken gizzards, cleaned. 1 cup buttermilk. 1 cup all-purpose flour. 1 tsp paprika. 1 tsp garlic powder. 1/2 tsp salt. 1/2 tsp black pepper. Oil for frying.

Instructions: Place the cleaned chicken gizzards in a bowl and pour the buttermilk over them. Let them marinate for at least 1 hour or overnight in the refrigerator. In a separate bowl, mix the flour, paprika, garlic powder, salt, and black pepper. Heat oil in a deep fryer or heavy-bottomed pot to 350F 180C. Dredge the marinated gizzards in the flour mixture, ensuring they are evenly coated. Fry the gizzards in batches for about 5-6 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil. Serve hot and enjoy!

Prep Time: 70 minutes

Cook Time: 15 minutes

This recipe for broiled salmon combines the sweet taste of honey with the salty tastes of garlic and soy sauce to make a very tasty dish. Great for a quick dinner during the week!

Ingredients: 4 salmon fillets. 4 cloves garlic, minced. 3 tablespoons honey. 2 tablespoons soy sauce. 1 tablespoon olive oil.

Instructions: Warm up the broiler. Cut up some garlic and put it in a small bowl. Add honey, soy sauce, and olive oil. Put the salmon fillets on a foil-covered baking sheet. Spread the honey-garlic mix on top of the salmon fillets. Put the salmon under the broil for 8 to 10 minutes, or until it's fully cooked and flaky when you use a fork. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

These sandwiches are a tasty take on the classic Eggplant Parmesan. They are made with grilled eggplant slices with crispy tops, melted mozzarella, and marinara sauce in a bun. This is a great vegetarian meal!

Ingredients: 2 large eggplants, sliced into 1/2-inch rounds. Salt, to taste. 1 cup all-purpose flour. 2 eggs, beaten. 2 cups breadcrumbs. 1 cup grated Parmesan cheese. 2 cups marinara sauce. 8 slices mozzarella cheese. 8 hamburger buns. Fresh basil leaves, for garnish. Olive oil, for grilling.

Instructions: Put some salt on the eggplant slices and wait 15 minutes. Clean and dry with a towel. First, coat each eggplant slice with flour. Then, coat it with egg and then breadcrumbs mixed with Parmesan cheese. Warm the grill up to a medium-high level. Spread olive oil on the eggplant slices and grill them for two to three minutes on each side, until they are soft and crispy. Put a saucepan of marinara sauce on the stove or grill and heat it up. Put a piece of mozzarella cheese on top of each grilled eggplant slice. Then, cover the grill and let the cheese melt for one to two minutes. Put a slice of cheesy eggplant on the bottom half of each bun to make a sandwich. Add some fresh basil leaves and marinara sauce on top. Then put the top half of the bun on top of it. Enjoy your Grilled Eggplant Parmesan sandwich while it's still hot!

Prep Time: 20 minutes

Cook Time: 15 minutes

With a hint of heat from the sriracha sauce, this Vegan Thai Pineapple Fried Rice is a great mix of sweet and savory tastes. This dish is colorful and filling, making it perfect for a quick dinner during the week or on the weekend.

Ingredients: 2 cups cooked rice. 1 cup pineapple chunks. 1/2 cup chopped bell peppers. 1/2 cup chopped carrots. 1/4 cup chopped green onions. 1/4 cup cashews. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil.

Instructions: Put vegetable oil in a big pan or wok and heat it over medium-high heat. Put in the minced garlic and cook for one minute, until the garlic smells good. Put in the chopped carrots and bell peppers. Cook for two to three minutes, until the carrots and peppers are just starting to get soft. Add the cashews, pineapple chunks, and cooked rice. Go on and cook for two more minutes. Put in sesame oil, soy sauce, and sriracha sauce. Mix things together well. Add two to three more minutes of cooking and keep going until everything is hot. After taking it off the heat, add the chopped green onions and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the flavors of Italy with this classic Muffuletta sandwich. Layers of Italian meats and cheeses are stacked with a zesty olive salad, creating a delicious and satisfying meal.

Ingredients: 1 large round loaf of Italian bread. 1/2 cup olive salad store-bought or homemade. 8 slices Genoa salami. 8 slices ham. 8 slices provolone cheese. 8 slices mortadella. 8 slices mozzarella cheese. 1/2 cup roasted red peppers, sliced. 1/2 cup marinated artichoke hearts, sliced. 1/4 cup red wine vinegar. 1/4 cup extra-virgin olive oil. 1 teaspoon dried oregano. Salt and black pepper, to taste.

Instructions: Cut the Italian bread in half horizontally, creating a top and bottom half. In a small bowl, whisk together red wine vinegar, extra-virgin olive oil, dried oregano, salt, and black pepper to create a vinaigrette. Brush the vinaigrette on both cut sides of the bread. Spread olive salad on the bottom half of the bread. Layer Genoa salami, ham, provolone cheese, mortadella, mozzarella cheese, roasted red peppers, and marinated artichoke hearts on top of the olive salad. Place the top half of the bread over the layered ingredients to form a sandwich. Wrap the Muffuletta tightly in plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Slice into wedges and serve chilled. Enjoy this classic Muffuletta sandwich, packed with layers of Italian meats, cheeses, and flavorful olive salad!

Prep Time: 20 minutes

Cook Time: 0 minutes

This Ginger Chicken Stir-Fry with Asparagus is a flavorful and healthy dish that comes together quickly. The combination of fresh ginger, garlic, and savory sauces creates a delicious sauce that coats the tender chicken and crisp-tender asparagus perfectly. It's a satisfying meal that's sure to become a favorite!

Ingredients: 1 lb chicken breast, thinly sliced. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 2 tablespoons vegetable oil. 1 teaspoon cornstarch. 1/4 cup water. 1 teaspoon sugar. 1/4 teaspoon crushed red pepper flakes. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Mix soy sauce, oyster sauce, sesame oil, cornstarch, water, sugar, and crushed red pepper flakes together in a small bowl with a whisk. Put away. Put vegetable oil in a big pan or wok and heat it over medium-high heat. It will take about 4 to 5 minutes of cooking after adding the chicken slices until they are browned and fully cooked. Take the chicken out of the pan and set it aside. If you need to, add a little more oil to the same pan. Put in the minced garlic and ginger. Saut for 30 seconds, until the smell is nice. Stir-fry the asparagus for two to three minutes, until it is crisp-tender. Put the cooked chicken back in the pan. Cover the chicken and asparagus with the sauce that you just made. Mix things together well. Just a few more minutes of cooking and the sauce will be thick enough to cover the chicken and asparagus evenly. Add pepper and salt to taste. Serve hot on top of rice that has been cooked.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich and nutty flavors of flourless chocolate hazelnut cake in cookie form. These cookies are gluten-free and perfect for chocolate lovers.

Ingredients: 1 cup hazelnut meal. 1/2 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup chocolate chips. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1 large egg.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together the hazelnut meal, powdered sugar, cocoa powder, baking powder, and salt. Stir in the chocolate chips. In another bowl, whisk together the melted butter, vanilla extract, and egg until well combined. Add the wet ingredients to the dry ingredients and mix until a dough forms. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Flatten each dough mound slightly with the back of a spoon. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious flourless chocolate hazelnut cake cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

These 3-ingredient homemade thin mints feature the classic chocolate and peppermint flavor combination. They're ridiculously simple to make and ideal for satisfying your sweet tooth.

Ingredients: 1 package of chocolate wafer cookies. 1 cup of semisweet chocolate chips. 1/2 teaspoon of peppermint extract.

Instructions: Put the chocolate chips in a bowl that can go in the microwave. In 30-second increments, stir the chocolate chips in the microwave until they are completely melted and smooth. Add the peppermint extract to the chocolate that has been melted and mix it in well. Each chocolate wafer cookie should be dipped all the way through in the melted chocolate mixture. Lay the cookies on a tray lined with parchment paper. Put the tray in the fridge for about 15 to 20 minutes to let the chocolate set. The cookies are ready to eat when the chocolate coating is firm.

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy the irresistible flavor of homemade Nutter Butter cookies that outperform store-bought versions. Creamy peanut butter filling sandwiched between two peanut-flavored cookies - a peanut butter lover's dream!

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. For filling:. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 1/4 teaspoon vanilla extract. 2-3 tablespoons milk.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Spread the peanut butter, softened butter, and sugar out in a large bowl. Mix the ingredients together until the chocolate is smooth and creamy. Mix the egg and vanilla extract into the flour mixture and beat it well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. Make little balls out of the dough that are about an inch across. Put them on the baking sheets that have been prepared. Use a fork to make a crisscross pattern in each ball. Put the cookies in an oven that has already been heated for 8 to 10 minutes, or until the edges are just barely golden. 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. Add the powdered sugar, vanilla extract, and peanut butter to a bowl and mix them together until the mixture is smooth. One tablespoon of milk at a time should be added until the filling is spreadable. Spread a thick layer of the peanut butter filling on the flat side of half of the cookies once they are completely cool. Add the rest of the cookies on top to make sandwiches. If you want, you can melt some chocolate and dip half of the cookies in it to make them chocolate-covered. Wait until the cookies are set before you serve them. Enjoy your tasty Nutter Butter cookies that you made yourself!

Prep Time: 20 minutes

Cook Time: 10 minutes

Make your own delicious Copycat Hostess Cupcakes at home with this easy recipe. These chocolate cupcakes are filled with marshmallow creme and topped with a rich chocolate icing, just like the classic treat.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 1/2 cup buttermilk. 1 large egg. 1 teaspoon pure vanilla extract. 1/4 cup hot water. 1 cup marshmallow creme fluff. 1 cup semi-sweet chocolate chips. 2 tablespoons unsalted butter. 1/2 cup powdered sugar. 1 tablespoon milk. 1/4 teaspoon pure vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add melted butter, vegetable oil, buttermilk, egg, and vanilla extract to the dry ingredients. Mix until well combined. Gradually add hot water to the batter, mixing until smooth. The batter will be thin, but that's okay. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Once the cupcakes are cool, use a cupcake corer or a small knife to create a cavity in the center of each cupcake. Remove the excess cake to make room for the filling. Fill each cavity with marshmallow creme fluff using a piping bag or a small spoon. In a microwave-safe bowl, melt the chocolate chips and 2 tablespoons of butter in 20-30 second intervals, stirring until smooth. Dip the top of each cupcake into the melted chocolate mixture, allowing excess to drip off. Let the chocolate set for a few minutes. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the icing. Pipe or drizzle the icing over the top of each cupcake, creating the classic Hostess cupcake swirl pattern. Allow the icing to set, and your Copycat Hostess Cupcakes are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A hearty and healthy stew made with ground turkey, lentils, escarole, and spices that smell great. This dish is great for keto dieters and is great for a cozy meal.

Ingredients: 1 lb ground turkey. 1 cup dried lentils, rinsed. 1 head escarole, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. As you add the ground turkey, use a spoon to break it up. Cook until it turns brown. Season with salt and pepper and add the chopped escarole, dried lentils, thyme, and paprika. Add the chicken broth and heat it up. Turn down the heat, cover, and let it simmer for 30 to 40 minutes, or until the lentils are soft. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 40 minutes

Indulge in the rich flavors of Tiramisu with these delightful cake pops. Perfect for any occasion!

Ingredients: 1 package of chocolate cake mix. 1 cup brewed espresso, cooled. 1/4 cup coffee liqueur. 1/2 cup mascarpone cheese. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 package of white candy melts. Cocoa powder for dusting.

Instructions: As directed on the package, bake the chocolate cake and allow it to cool completely. In a large bowl, crumble the cooled cake into fine crumbs. Combine the coffee liqueur and the brewed espresso in a small bowl. To the cake crumbs, add the espresso mixture, mascarpone cheese, powdered sugar, and vanilla extract. Blend until thoroughly blended. Form the mixture into tiny cake balls and arrange them on a tray covered with parchment paper. As directed on the package, melt the white candy melts. Each lollipop stick should have its tip dipped into the melted candy melts before being inserted into the cake balls. Make sure every cake ball is completely covered by dipping it into the melted candy melts. Let extra run off. Reposition the coated cake pops onto the tray lined with parchment paper and allow them to set. Dust the tops with cocoa powder just before the candy coating solidifies. After the Tiramisu Cake Pops have completely set, savor them!

Prep Time: 30 minutes

Cook Time: 15 minutes

This Grain-Free Spiced Apple Coffee Cake is a delightful treat that combines the warmth of cinnamon, nutmeg, and cloves with the sweetness of apples. Topped with a rich caramel sauce, it's perfect for breakfast, brunch, or dessert, and it's gluten-free!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 3 eggs. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 tsp vanilla extract. 2 medium apples, peeled, cored, and diced.

Instructions: Set the oven to 350F 175C and heat it up. Butter a round cake pan that is 9 inches in diameter. Put coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. Add almond flour and mix them all together. Melt the coconut oil in a different bowl and mix the eggs, almond milk, and vanilla extract together using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Toss in the apple dices. Spread the batter out evenly in the cake pan that has been prepared. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Grab it from the oven and let it cool for 10 minutes in the pan. Then move it to a wire rack to finish cooling. Get the caramel sauce ready while the cake cools.

Prep Time: 15 minutes

Cook Time: 35 minutes

A hearty and comforting beef stew cooked to perfection in your Instant Pot.

Ingredients: 2 lbs beef stew meat, cubed. 4 cups beef broth. 1 onion, diced. 3 carrots, sliced. 3 potatoes, diced. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil. 1/4 cup all-purpose flour.

Instructions: Season beef cubes with salt, pepper, and coat with flour. Set Instant Pot to saut mode, add olive oil, and brown beef on all sides. Add onions and garlic, saut until fragrant. Pour in beef broth, scraping the bottom to deglaze. Stir in thyme, rosemary, carrots, and potatoes. Secure the lid, set to high pressure, and cook for 35 minutes. Allow natural pressure release for 10 minutes, then quick release. Adjust seasoning if needed, and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

These classic butter cookies are melt-in-your-mouth delicious. They have a delicate buttery flavor and a tender crumb that makes them perfect for any occasion.

Ingredients: 1 cup 225g unsalted butter, softened. 1 cup 200g granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 1/2 cups 310g all-purpose flour. 1/2 teaspoon salt.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the all-purpose flour and salt to the butter mixture, mixing until a smooth dough forms. Divide the dough into two equal portions, shaping each into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Place the cookie rounds on the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious butter cookies with a hot cup of tea or coffee!

Prep Time: 15 minutes

Cook Time: 10 minutes

Zuni's Pasta with Preserved Tuna is a flavorful and satisfying dish that combines the briny goodness of preserved tuna with the tanginess of capers, olives, and sun-dried tomatoes. This pasta recipe is quick and easy to prepare, making it perfect for a weeknight dinner.

Ingredients: 12 oz pasta such as linguine or spaghetti. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/2 cup chopped parsley. 1/4 cup capers, drained. 1/4 cup sliced black olives. 1/4 cup chopped sun-dried tomatoes. 1/2 cup preserved tuna, drained and flaked. Salt to taste. Freshly ground black pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. Add the red pepper flakes and minced garlic. Saut for about one minute, until the garlic smells good. Put in the pan the chopped parsley, capers, black olives, and sun-dried tomatoes. Stir every once in a while for two to three minutes. Add the flaked preserved tuna and stir it in. Cook for two more minutes. Put the cooked pasta and the pasta water you saved in the pan. Add everything to the bowl and mix it well. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes