Gadgetz an Auction House

This recipe for Mongolian Chicken Stir-Fry is flavorful and quick to prepare. Serve this tasty dish over rice to enjoy the tender chicken slices coated in the savory, slightly sweet sauce.

Ingredients: 1 lb boneless chicken, thinly sliced. 2 tablespoons vegetable oil. 1/2 cup soy sauce. 1/2 cup water. 1/3 cup brown sugar. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes. 2 green onions, chopped. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds for garnish.

Instructions: To make the sauce, combine the soy sauce, water, brown sugar, ginger, garlic, and red pepper flakes in a bowl. Vegetable oil should be heated over medium-high heat in a big skillet. Cook the chicken slices in the skillet until they are thoroughly cooked and browned. After adding the sauce to the skillet with the cooked chicken, stir to coat. Make a slurry with 2 tablespoons water and cornstarch in a small bowl. Once the slurry is added to the skillet, stir the sauce until it thickens. Stir-fry the chopped green onions for an additional two minutes. Top the Mongolian Chicken Stir-Fry with sesame seeds and serve it over rice. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe for Pesto-Parmesan Crusted Halibut with Pink Parsley combines the strong tastes of pesto and Parmesan cheese with the mild taste of halibut. The pink parsley garnish gives the dish a splash of color and freshness, making it look good and taste great.

Ingredients: 4 halibut fillets 6 ounces each. 1 cup fresh breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup prepared pesto sauce. 2 tablespoons olive oil. 1 tablespoon chopped fresh parsley. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a bowl, combine breadcrumbs, Parmesan cheese, olive oil, and chopped parsley. Season halibut fillets with salt and pepper. Spread pesto sauce evenly over each fillet. Press breadcrumb mixture onto the top of each fillet to form a crust. Place the fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown. Garnish with additional chopped parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

You can enjoy the strong tastes of smoked brisket, tangy giardiniera, and gooey mozzarella cheese on a crispy ciabatta crust with this delicious pizza recipe. Great for a hearty meal or a snack on game day!

Ingredients: 1 ciabatta bread loaf. 1 cup smoked brisket, shredded. 1/2 cup giardiniera pickled vegetables. 1 cup mozzarella cheese, shredded. 1/4 cup barbecue sauce. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. To make two pizza crusts, cut the ciabatta bread in half across the grain. Add dried oregano, salt, and pepper to each ciabatta half after brushing it with olive oil. Spread the ciabatta halves out on a baking sheet and toast them in a hot oven for 5 to 7 minutes, or until they start to get a little crispy. Take the toasted ciabatta out of the oven and cover both halves with barbecue sauce. Shred the smoked brisket into small pieces and sprinkle them on top of the barbecue sauce. Place the giardiniera on top of the brisket. Cover the giardiniera with the shredded mozzarella cheese. Put the pizza back in the oven and bake for another 10 to 12 minutes, or until the cheese is browned and bubbly. Take it out of the oven and let it cool down a bit before cutting it. Put your Smokehouse Brisket Giardiniera Ciabatta Pizza slices out for everyone to enjoy.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Vegan Meyer Lemon Poppy Seed Muffins are bursting with citrusy flavor and speckled with crunchy poppy seeds. They're moist, tender, and perfect for breakfast or snacking. Plus, they're easy to make and entirely plant-based!

Ingredients: 1 cup all-purpose flour. 1/2 cup almond flour. 1/2 cup organic cane sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1/4 cup fresh Meyer lemon juice. 1 tbsp Meyer lemon zest. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 tbsp poppy seeds.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the almond milk, melted coconut oil, lemon juice, lemon zest, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fold in the poppy seeds. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cauliflower Tabouli is a zesty, gluten-free, and vegan side dish that's a healthy twist on the classic tabouli salad. It's packed with fresh herbs, vegetables, and a tangy dressing that makes it a refreshing and nutritious addition to any meal.

Ingredients: 1 small cauliflower, finely chopped. 2 cups fresh parsley, finely chopped. 1/2 cup fresh mint leaves, finely chopped. 2 tomatoes, diced. 1/2 red onion, finely chopped. 1/4 cup olive oil. 3 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Pulse the cauliflower in a food processor until it looks and feels like rice. Move the "rice" made from cauliflower to a large bowl. Dice the tomatoes and red onion and add them to the bowl with the cauliflower. Also add the chopped parsley and mint. To make the dressing, mix the olive oil and lemon juice in a separate small bowl. Pour the dressing over the salad, then toss everything together until it's well mixed. Add salt and pepper to taste to the tabouli. Put the cauliflower tabouli in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy it cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

These dinosaur cookies are a tasty treat that are ideal as party favors or gifts. The brightly colored and intricately decorated dinosaur shapes are sure to delight both children and adults.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. Food coloring green, yellow, red, blue. Royal icing for decorating.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In another 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 dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into separate portions for each color you want. Add a few drops of food coloring to each portion and knead until the color is evenly distributed. You can use green, yellow, red, and blue for different dinosaur shapes. Wrap each colored dough portion in plastic wrap and refrigerate for at least 1-2 hours. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out each colored dough portion on a floured surface to about 1/4-inch thickness. Use dinosaur-shaped cookie cutters to cut out dinosaur shapes from the dough. Place the dinosaur-shaped cookies onto the prepared baking sheet, leaving a little space between each. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, use royal icing to decorate them with dinosaur patterns, spots, and features. Let the icing set before packaging the cookies as favors or enjoying them!

Prep Time: 30 minutes

Cook Time: 12 minutes

This Dill Cucumber Salad is a refreshing and tangy side dish, perfect for a summer meal. The combination of crisp cucumbers, red onions, and fresh dill is complemented by a sweet and tangy dressing.

Ingredients: 2 cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup white vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine sliced cucumbers and red onion. In a separate small bowl, whisk together white vinegar, olive oil, honey, fresh dill, salt, and pepper. Pour the dressing over the cucumbers and onions, and toss to combine. Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and garnish with extra dill if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Fenugreek Bars are a delightful blend of nutritious fenugreek seeds, rich cocoa powder, and sweet maple syrup, all held together in a gluten-free and vegan chocolate treat. Perfect for a guilt-free indulgence or a healthy snack.

Ingredients: 1 cup fenugreek seeds. 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup vegan chocolate chips optional, for topping.

Instructions: Start by heating the oven to 350F 175C. Fenugreek seeds should be turned into a fine powder in a food processor. Fenugreek powder, cocoa powder, maple syrup, melted coconut oil, almond milk, vanilla extract, and salt should all be mixed together in a bowl. Mix everything together well. Press the mixture into a baking dish that has been lined with parchment paper. After the oven is hot, bake for 20 to 25 minutes, or until the edges are starting to turn golden. Take it out of the oven and let it cool all the way down. If you want to add more chocolate flavor, melt vegan chocolate chips and drizzle them over the bars once they are cool. Cut into bars and serve after it's set.

Prep Time: 15 minutes

Cook Time: 25 minutes

This slow cooker recipe for Mom's Mexican shredded beef is packed with flavor and perfect for a variety of dishes. Tender beef cooked with aromatic spices and tomatoes results in a versatile and delicious meal.

Ingredients: 3 lbs beef chuck roast. 1 onion, diced. 4 cloves garlic, minced. 1 can 14.5 oz diced tomatoes with green chilies. 1/4 cup beef broth. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 tablespoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the beef chuck roast in the crock pot. Dice the onion, mince the garlic, add the tomatoes with green chilies, chili powder, cumin, paprika, dried oregano, salt, and pepper. Now mix everything together. When the beef is soft enough to shred with a fork, cover and cook on low for 8 to 10 hours or high for 4 to 6 hours. Take the beef out of the slow cooker when it's done cooking and shred it with two forks. Add the shredded beef back to the slow cooker and mix it with the sauce. It needs to cook for another 30 minutes so the flavors can soak in. You can put the shredded Mexican beef in tacos, burritos, salads, or any other dish you like.

Prep Time: 15 minutes

Cook Time: 480 minutes

This homemade sno cone syrup recipe is quick and easy to make, requiring just three simple ingredients. Customize it with your favorite flavor of Kool-Aid mix for a refreshing treat!

Ingredients: 2 cups granulated sugar. 1 cup water. 1 packet Kool-Aid drink mix any flavor.

Instructions: In a saucepan, combine sugar and water over medium heat. Stir until sugar is dissolved and mixture comes to a boil. Remove from heat and stir in Kool-Aid mix until fully dissolved. Allow the syrup to cool completely before using. Store in airtight containers in the refrigerator.

Prep Time: 5 minutes

Cook Time: 5 minutes

These slow cooker chicken tacos are incredibly easy to make and packed with flavor. Perfect for a cozy dinner for two!

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup salsa. 1 tablespoon taco seasoning. 1/2 cup chicken broth. Tortillas, for serving. Taco toppings of your choice cheese, lettuce, tomatoes, etc..

Instructions: Put chicken breasts in the crock pot. To make taco seasoning, salsa, and chicken broth, mix them in a bowl. Cover the chicken with the sauce. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and easy to shred. Use two forks to shred the chicken, then mix it with the cooking juices. Make tacos with the chicken and your favorite toppings.

Prep Time: 10 minutes

Cook Time: 240 minutes

Hatch Chile Cheeseburgers are a tasty take on regular cheeseburgers. They have the strong flavors of roasted Hatch chiles and melted pepper jack cheese. They're great for grilling season or whenever you want a tasty burger.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices pepper jack cheese. 4 roasted Hatch chiles, peeled and seeded. Salt and pepper to taste. Optional toppings: lettuce, tomato, onion, avocado.

Instructions: Warm the grill up to a medium-high level. Make 4 patties out of the ground beef that are all the same size. On both sides, season the patties with salt and pepper. The patties should be grilled for four to five minutes on each side, or until they are done the way you like them. Put a slice of pepper jack cheese on top of each patty in the last minute of cooking and let it melt. On the grill, toast the buns for about one minute. To make the burgers, put one patty on each bun and then add a roasted Hatch chile and any other toppings you want. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

On cold days, this Butternut Squash Noodle Soup with Tofu is a great way to stay warm and cozy. It's a tasty take on traditional noodle soup recipes that is full of flavor and good for you.

Ingredients: 1 medium butternut squash, peeled and spiralized. 1 block tofu, cubed. 4 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground ginger. 1 teaspoon ground turmeric. Salt and pepper to taste. Fresh cilantro for garnish.

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. Tofu cubes, butternut squash spirals, ground ginger, and ground turmeric should all be added. Mix well. Add the vegetable broth and bring it to a simmer. Then let it cook for 15 to 20 minutes, or until the butternut squash noodles are soft. Add pepper and salt to taste. Serve hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Cherry tomatoes, olives, artichoke hearts, peppers, salami, and provolone cheese make up this Antipasto Salad, which is a wonderful mix of bright flavors and textures. It's the perfect starter or side dish for any Italian-style meal when tossed in a tangy balsamic vinaigrette.

Ingredients: 1 cup cherry tomatoes, halved. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup green olives, pitted and sliced. 1/2 cup marinated artichoke hearts, drained and chopped. 1/2 cup roasted red peppers, sliced. 1/2 cup pepperoncini peppers, sliced. 1/2 cup salami, sliced. 1/2 cup provolone cheese, cubed. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and freshly ground black pepper, to taste. Freshly grated Parmesan cheese, for garnish.

Instructions: In a large salad bowl, combine cherry tomatoes, Kalamata olives, green olives, marinated artichoke hearts, roasted red peppers, pepperoncini peppers, salami, provolone cheese, red onion, and fresh basil leaves. In a small bowl, whisk together extra-virgin olive oil and balsamic vinegar to make the dressing. Season with salt and freshly ground black pepper to taste. Drizzle the dressing over the salad ingredients in the large salad bowl. Toss everything together until well coated with the dressing. Garnish the salad with freshly grated Parmesan cheese. Serve immediately and enjoy your delicious Antipasto Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Grilled Pepper Potato Salad with Creamy Mustard Dressing is the perfect side dish for any summer barbecue or picnic. The smoky grilled peppers and tender baby potatoes are coated in a creamy and tangy mustard dressing, creating a delightful combination of flavors and textures.

Ingredients: 2 lbs baby potatoes, halved. 2 red bell peppers, quartered. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon honey. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1/4 cup fresh parsley, chopped. 1/4 cup green onions, thinly sliced. 1/4 cup crumbled feta cheese.

Instructions: Warm up the grill over medium-high heat. Take two large bowls and add the baby potatoes that have been cut in half. Add two tablespoons of olive oil, salt, and pepper. For about 15 to 20 minutes, turn the potatoes over every so often while grilling until they are soft and have grill marks. Take them off the grill and let them cool down a bit. Add salt and pepper to the red bell peppers and brush them with the rest of the olive oil. Then, put them on the grill for about 10 to 12 minutes, or until they are slightly charred and soft. Take them off the grill and let them cool down. Whip the Dijon mustard, honey, minced garlic, and fresh lemon juice together in a small bowl. This will make the creamy mustard dressing. Add pepper and salt to taste. Remove the red bell peppers from the grill and chop them up into small pieces. Add these to the bowl with the grilled potatoes. Add the creamy mustard dressing to the grilled peppers and potatoes, and gently toss them to cover them all. Chop up some fresh parsley, green onions, and feta cheese and sprinkle them on top. If you want, you can serve the Grilled Pepper Potato Salad warm. Enjoy your creamy potato salad that tastes like it was cooked over a fire!

Prep Time: 15 minutes

Cook Time: 25 minutes

A vegan gingerbread cake that is moist and full of flavor, topped with a light lemon whipped cream. This dessert is wonderful for any event because it has both warm spices and tangy lemon.

Ingredients: 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup molasses. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1/2 cup non-dairy milk such as almond or soy. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 cup vegan whipped cream store-bought or homemade. Zest of 1 lemon. 2 tbsp lemon juice. 2 tbsp powdered sugar.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In another bowl, mix together the molasses, maple syrup, applesauce, vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Transfer the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the lemon whipped cream. In a mixing bowl, combine the vegan whipped cream, lemon zest, lemon juice, and powdered sugar. Beat until stiff peaks form. Once the cake has cooled completely, spread the lemon whipped cream on top. Slice and serve the vegan gingerbread cake with lemon whipped cream.

Prep Time: 20 minutes

Cook Time: 35 minutes

This Keto Chicken Alfredo Zoodles recipe is a delicious low carb alternative to traditional pasta dishes. It's creamy, hearty, and family-friendly, perfect for a satisfying meal without the guilt!

Ingredients: 2 medium zucchinis, spiralized into zoodles. 2 chicken breasts, sliced thinly. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put in the chicken breasts that have been cut up and cook them until they are no longer pink. Cook the zoodles for two to three minutes, until they are soft but still have some bite to them. Heavy cream and grated Parmesan cheese should be added and stirred in until the sauce gets thick. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes