Lilymantis

A hearty and comforting soup made with ground beef and a variety of vegetables, cooked low and slow to perfection.

Ingredients: 1 lb ground beef. 4 cups beef broth. 1 can diced tomatoes. 1 cup diced carrots. 1 cup diced celery. 1 cup diced potatoes. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef until fully cooked; drain excess fat. Transfer the cooked beef to a slow cooker. Add beef broth, diced tomatoes, carrots, celery, potatoes, onion, garlic, thyme, oregano, salt, and pepper to the slow cooker. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender. Taste and adjust seasoning if necessary before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

Enjoy these gluten-free chocolate cupcakes, which are rich and moist. They are great for people who are sensitive to gluten or have celiac disease, and they taste just as good as regular cupcakes!

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup unsweetened almond milk. 1/2 cup gluten-free chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add the unsweetened applesauce, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Gradually pour in the unsweetened almond milk while continuing to mix the batter until smooth. Fold in the gluten-free chocolate chips. Fill each cupcake liner about 2/3 full with the cupcake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite gluten-free frosting, if desired. Enjoy your delicious gluten-free chocolate cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Pineapple Shrimp Fried Rice is a delightful combination of savory and sweet flavors, with succulent shrimp, juicy pineapple, and aromatic jasmine rice. This dish brings a taste of the tropics to your dinner table!

Ingredients: 2 cups cooked jasmine rice, chilled. 1 tablespoon vegetable oil. 1 pound shrimp, peeled and deveined. 3 cloves garlic, minced. 1 small onion, chopped. 1 red bell pepper, diced. 1 cup diced pineapple. 2 eggs, beaten. 3 tablespoons soy sauce. 1 tablespoon fish sauce. 1 tablespoon oyster sauce. 1/2 teaspoon sesame oil. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Put vegetable oil in a big pan or wok and heat it over medium-high heat. Put in the shrimp and cook until they turn pink. Take them out of the pan and set them aside. Put the red bell pepper, onion, and garlic in the same pan. Cook until it gets soft. For the eggs, move the vegetables to the side. Cook the eggs until they are done. SOY sauce, fish sauce, and oyster sauce should be added while the jasmine rice is still cold. Combine well. Put cooked shrimp and diced pineapple in the pan. Use a stir to mix. Pour sesame oil over the fried rice and mix it around to make it spread out. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

Savor the flavor of Donna Hay's Chocolate Tiramisu Pie, which is rich and creamy. For those who enjoy chocolate, this dessert is the ideal treat because it combines the traditional flavors of tiramisu with a rich chocolate twist. Crunchy cookie crust, creamy mascarpone filling, and hints of chocolate and coffee combine to create a delightful combination. This pie will look great whether it's served for a special occasion or just as a sweet treat.

Ingredients: 1 1/2 cups of chocolate cookie crumbs. 1/3 cup of melted unsalted butter. 1 cup of heavy cream. 250g about 8.8 ounces of mascarpone cheese. 1/2 cup of icing sugar powdered sugar. 1 teaspoon of pure vanilla extract. 1/4 cup of espresso or strong coffee. 2 tablespoons of coffee liqueur optional. 200g about 7 ounces of dark chocolate, finely chopped. Cocoa powder, for dusting. Chocolate shavings, for garnish. Fresh raspberries, for garnish.

Instructions: Melted unsalted butter and chocolate cookie crumbs should be combined in a mixing bowl. To make the pie crust, press this mixture firmly into the bottom of a 9-inch 23 cm pie dish. Place in the fridge to chill while you make the filling. The heavy cream should be whipped until stiff peaks form in a different mixing bowl. Put aside. Mascarpone cheese, icing sugar, and vanilla extract should be combined in a different bowl and beaten until smooth and creamy. Once the mascarpone mixture and whipped cream are thoroughly blended, fold them gently together. Combine the espresso or strong coffee and coffee liqueur, if desired, in a small bowl. Melt half of the chopped dark chocolate in a heatproof bowl in a double boiler or microwave. Let it cool down a little. Once the chocolate has melted, fold it completely into the mascarpone mixture. Transfer half of the mascarpone mixture to the cookie crust that has been prepared. Using a spatula, smooth it all out. After dipping ladyfinger biscuits into the coffee mixture, place them over the pie dish's mascarpone layer. Over the ladyfingers, scatter the remaining chopped dark chocolate. Smooth out the chocolate with the remaining mascarpone mixture after pouring it over it. Place plastic wrap over the pie dish and place it in the refrigerator to set, at least 4 hours. Add some chocolate shavings, fresh raspberries, and cocoa powder to the pie's top before serving for some extra taste and visual appeal. Enjoy your delectable Chocolate Tiramisu Pie after slicing it!

Prep Time: 30 minutes

Cook Time: 0 minutes

Start your day with a nutritious and delicious smoothie packed with vitamins, minerals, and antioxidants. This Perfect Morning Smoothie is a great way to kickstart your morning and keep you energized throughout the day.

Ingredients: 1 ripe banana. 1/2 cup of Greek yogurt. 1/2 cup of almond milk. 1/2 cup of fresh spinach leaves. 1 tablespoon of honey. 1/2 teaspoon of ground cinnamon. 1/2 cup of frozen mixed berries.

Instructions: Put the banana in a blender after peeling it. In a blender, put frozen mixed berries, honey, ground cinnamon, Greek yogurt, and fresh spinach leaves. Mix everything together until it's smooth and creamy. Put the smoothie in a glass and serve right away. Have a great time with your morning smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy this Greek Couscous Salad, which is a tasty and refreshing dish made with couscous, fresh vegetables, feta cheese, and tangy olives. It goes well with Mediterranean-style meals or can be eaten on its own as a light and filling main dish.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped.

Instructions: Add the couscous to the boiling water in a saucepan. Cover, stir, and take it off the heat. In the end, use a fork to fluff it up and let it cool down. Use a whisk to mix olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl. This will make the dressing. Put the cooked couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese in a large bowl. Pour the dressing over the salad and toss it around to cover everything. Add fresh parsley as a garnish. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 5 minutes

Elevate your beloved siu mai shu mai dumplings with a savory sauce and vibrant vegetables in a flavorful stir-fry. This is a quick, simple, and flavor-packed stir-fry of siu mai!

Ingredients: 250g siu mai shu mai. 2 tablespoons vegetable oil. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 small carrot, julienned. 1 red bell pepper, thinly sliced. 1 cup broccoli florets. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. Salt and pepper to taste. Green onions for garnish.

Instructions: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the chopped garlic and onion, and saut for two minutes, or until fragrant. Stir-fry the sliced red bell pepper and the julienned carrot in the pan for an additional three minutes, or until the vegetables start to soften. Once the siu mai shu mai are well heated and beginning to brown, add them to the pan and stir-fry for 45 minutes. When the broccoli is crisp-tender, add the broccoli florets and stir-fry for an additional two to three minutes. Combine the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper in a small bowl. After adding the sauce mixture to the stir-fry in the pan, toss everything until everything is well heated and coated. Take off the heat and add some chopped green onions as a garnish. Serve your mouthwatering stir-fried Siu Mai right away over noodles or steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan chocolate chip cookies are chewy, soft, and packed with chocolatey goodness. They're perfect for vegans and non-vegans alike!

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Mix the flour, baking soda, and salt in a small bowl with a whisk. Melt the coconut oil and mix it with the brown sugar and granulated sugar in a large bowl until everything is well mixed. Mix applesauce and vanilla extract into the wet ingredients until the mixture is smooth. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. The vegan chocolate chips should be carefully mixed in. Put tablespoon-sized chunks of dough on a baking sheet that has been lined with parchment paper. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

These crispy yet tender Air Fryer Garlic Parsley Potatoes are a flavorful side dish that pairs perfectly with any meal. The combination of garlic and parsley adds a burst of freshness to these perfectly cooked potatoes.

Ingredients: 1 lb baby potatoes, halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon chopped fresh parsley. Salt and pepper to taste.

Instructions: Preheat the air fryer to 400F 200C. In a mixing bowl, combine halved baby potatoes with olive oil, minced garlic, chopped parsley, salt, and pepper. Toss until potatoes are evenly coated. Place the potatoes in the air fryer basket in a single layer. Air fry for 15-20 minutes or until potatoes are golden brown and tender, shaking the basket halfway through cooking. Serve hot, garnished with extra chopped parsley if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Keto Slow Cooker Mexican Dip is loaded with flavor and perfect for parties or game day gatherings. It's creamy, cheesy, and packed with protein while being low in carbs. The slow cooker does all the work, making it an easy and delicious appetizer.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1 can 10 oz diced tomatoes with green chilies, drained. 1/2 cup salsa. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 cup shredded cheddar cheese. 1/2 cup shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Optional toppings: diced avocado, sliced jalapenos, sour cream.

Instructions: In a skillet, cook ground beef and diced onion over medium heat until beef is browned and onion is softened. Drain excess fat. Transfer cooked beef and onion mixture to a slow cooker. Add diced tomatoes with green chilies, salsa, chili powder, cumin, garlic powder, and onion powder to the slow cooker. Stir to combine. Cover and cook on low for 2-3 hours, or until heated through. Stir in shredded cheddar cheese and shredded Monterey Jack cheese until melted and well combined. Season with salt and pepper to taste. Garnish with chopped fresh cilantro and any optional toppings of your choice. Serve warm with keto-friendly dippers like cucumber slices, bell pepper strips, or pork rinds.

Prep Time: 15 minutes

Cook Time: 120 minutes

These crunchy chickpeas with harissa are a tasty and healthy snack or side dish. The jalapeo paste, smoked paprika, and garlic powder give the crispy chickpeas a spicy and smoky kick.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 tablespoon harissa paste. 1/2 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt, to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the chickpeas, olive oil, harissa paste, smoked paprika, garlic powder, and salt in a bowl. Add chickpeas and toss until they are well covered. Lay the chickpeas out in a single layer on a baking sheet that has been lined with parchment paper. Put the pan in a hot oven and bake the chickpeas for 20 to 25 minutes, or until they are golden brown and crispy. To make sure they crisp up evenly, shake the pan halfway through baking. Take it out of the oven when it's done and let it cool a bit before serving. As a crunchy snack or on top of soups and salads, you can eat it.

Prep Time: 5 minutes

Cook Time: 25 minutes

These five easy 3-ingredient pizza sauces are perfect for adding flavor to your homemade pizzas. They are quick to make and can be customized to your taste. Enjoy a variety of delicious pizza sauces with minimal effort!

Ingredients: 1 cup tomato sauce. 1 tablespoon olive oil. 1 teaspoon dried oregano.

Instructions: Put 1 tablespoon of olive oil, 1 teaspoon of dried oregano, and 1 cup of tomato sauce in a bowl. Make sure the sauce is well-blended by mixing the ingredients together well. Allow the sauce to sit for a while so that the flavors can mix. Before you add your toppings, spread the sauce out evenly over the pizza dough. Follow the directions on the pizza recipe until the crust is golden and the cheese melts and bubbles.

Prep Time: 5 minutes

Cook Time: 15 minutes

This cocktail is a magical mix of fruity flavors with a hint of mystery. It was inspired by the Polyjuice Potion from the Harry Potter books.

Ingredients: 1 oz vodka. 1 oz blue curaao. 1 oz apple schnapps. 1 oz lime juice. 1 oz simple syrup. Club soda, to top. Ice cubes. Gummy worms, for garnish.

Instructions: Put vodka, blue curaao, apple schnapps, lime juice, and simple syrup in a shaker. Make sure to shake it well until it's cold. Pour the mixture through a strainer into a glass that has ice cubes in it. Add club soda on top. Add gummy worms as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

These smashed sweet potatoes with garlic butter and Parmesan cheese are a tasty and comforting side dish that goes well with any meal. After being roasted until soft, the sweet potatoes are mashed and topped with a tasty garlic butter mixture and grated Parmesan cheese.

Ingredients: 4 medium sweet potatoes. 4 tablespoons butter. 4 cloves garlic, minced. Salt to taste. Black pepper to taste. 1/4 cup grated Parmesan cheese. Chopped parsley for garnish optional.

Instructions: Preheat oven to 400F 200C. Wash and scrub the sweet potatoes thoroughly. Pat them dry. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-50 minutes, or until they are fork-tender. While the sweet potatoes are baking, melt butter in a small saucepan over medium heat. Add minced garlic to the melted butter and cook until fragrant, about 1-2 minutes. Remove from heat. Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Using the back of a fork, gently smash each sweet potato to flatten it. Drizzle the garlic butter mixture over the smashed sweet potatoes. Season with salt and black pepper to taste. Sprinkle grated Parmesan cheese evenly over the sweet potatoes. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Garnish with chopped parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

A refreshing and crunchy salad with a delightful combination of cabbage, ripe mangoes, and a zesty lime dressing. Perfect for a light and healthy meal.

Ingredients: 1/2 head of cabbage, thinly sliced. 2 ripe mangoes, julienned. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted peanuts, chopped. Dressing: 1/4 cup lime juice, 2 tablespoons honey, 2 tablespoons olive oil, salt and pepper to taste.

Instructions: Put the mango slices, red bell pepper, red onion, cilantro, and sliced cabbage in a large bowl. To make the dressing, mix the honey, olive oil, salt, and pepper in a separate small bowl with a whisk. Mix the cabbage and mango together, then add the dressing and toss everything together well. Just before you serve the slaw, sprinkle the chopped roasted peanuts on top of it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe for Slow Cooker Salsa Chicken is very simple to make and tastes great. With just a few easy ingredients, your slow cooker does all the work to make tender, juicy chicken that tastes great with salsa and spices. It works great on busy days when you need a tasty meal ready to go.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 can 14.5 ounces diced tomatoes. 1 can 15 ounces black beans, drained and rinsed. 1 cup frozen corn kernels. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Optional toppings: shredded cheese, diced avocado, chopped cilantro, sour cream.

Instructions: Place chicken breasts in the bottom of the slow cooker. In a mixing bowl, combine salsa, diced tomatoes, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Pour the salsa mixture over the chicken in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Shred the chicken using two forks and mix well with the salsa mixture. Serve the Slow Cooker Salsa Chicken hot with optional toppings as desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

A delightful vegan and gluten-free pasta dish bursting with flavors of spicy garlic and colorful vegetables. Perfect for a quick and satisfying meal any day of the week.

Ingredients: 200g gluten-free pasta. 1 cup cherry tomatoes, halved. 1 bell pepper, thinly sliced. 1 small zucchini, thinly sliced. 4 cloves garlic, minced. 2 tbsp olive oil. 1 tsp chili flakes. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chili flakes. Saut until fragrant, about 1 minute. Add the sliced bell pepper and zucchini to the skillet. Cook for 5-7 minutes until vegetables are tender but still crisp. Stir in the halved cherry tomatoes and cooked pasta. Cook for an additional 2-3 minutes to heat everything through. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes