Simmabon

This Avocado Lime Dressed Zucchini Corn Tomato Salad is a delicious and healthy summer salad that is full of bright colors and fresh flavors. The zesty Avocado Lime Dressing goes well with the zucchini, sweet corn, cherry tomatoes, and creamy avocado. This salad is great for picnics, barbecues, or as a light meal because it has feta cheese on top.

Ingredients: 2 medium zucchinis, thinly sliced. 1 cup fresh or frozen corn kernels, cooked and cooled. 1 cup cherry tomatoes, halved. 1 ripe avocado, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. Salt and pepper to taste.

Instructions: To make a salad, put the cooked corn, cherry tomatoes cut in half, diced avocado, chopped cilantro, and finely chopped red onion in a large bowl. To make the Avocado Lime Dressing, mash the ripe avocado and mix it with the juice of two fresh limes in a separate small bowl. Add pepper and salt to taste. Spread the Avocado Lime Dressing on top of the salad in the big bowl. Use your hands to mix the ingredients together until they are well covered in the dressing. On top of the salad, crumble some feta cheese. Serve right away as a light main course or a healthy and refreshing side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes

Cheesy Baked Egg Toast is a delicious and simple breakfast or brunch dish that combines the goodness of eggs and melted cheese on crispy toast. It's easy to make and perfect for a quick and satisfying morning meal.

Ingredients: 4 slices of bread. 4 eggs. 1 cup shredded cheddar cheese. 1/4 cup milk. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Preheat your oven to 350F 175C. Use a round cookie cutter or a glass to cut a hole in the center of each bread slice. Place the bread slices on a baking sheet lined with parchment paper. Sprinkle half of the shredded cheddar cheese evenly over the bread slices. Carefully crack an egg into the center hole of each bread slice. Drizzle a little milk over each egg to prevent them from drying out. Season with salt and pepper to taste. Sprinkle the remaining cheddar cheese on top of the eggs. Bake in the preheated oven for 15-20 minutes, or until the eggs are cooked to your desired level of doneness. Garnish with chopped fresh parsley if desired. Serve hot and enjoy your Cheesy Baked Egg Toast!

Prep Time: 10 minutes

Cook Time: 15 minutes

Vegan Vengaya Sambar is a traditional South Indian dish made with small onions and tangy tamarind gravy. It's flavorful, nutritious, and perfect to enjoy with rice or idli.

Ingredients: 1 cup split pigeon peas toor dal. 10-12 small onions, peeled. 2 tomatoes, chopped. 1 lemon-sized tamarind, soaked in water. 1 tablespoon sambar powder. 1 teaspoon turmeric powder. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. A pinch of asafoetida hing. 2-3 dried red chilies. Few curry leaves. 2 tablespoons oil. Salt to taste. Water as needed.

Instructions: Pressure cook the toor dal until it's soft. Mix it up and set it aside. Take the tamarind that has been soaked and set it aside. Put mustard seeds in a pan with hot oil. It's time to add the dried red chilies, curry leaves, and cumin seeds. Put in the small onions that have been peeled and cook them until they turn golden brown. Put in the chopped tomatoes and cook them until they get soft. Salt and turmeric powder should be added. Mix well. Put the tamarind juice in and heat it up. Mix everything well after you add the cooked toor dal. If you need to change the consistency, add water. On low heat, let the sambar cook for 8 to 10 minutes, until the flavors mix. Use a different pan with oil to heat up the asafoetida and fry it for a short time. After adding this to the sambar, mix it well. Hot rice or idli should go with it.

Prep Time: 15 minutes

Cook Time: 25 minutes

It's a delicious and easy appetizer or snack, and the air fryer is used to make the ciabatta crispy and the brie melt. When you add honey and walnuts to this dish, it makes it taste sweet and nutty.

Ingredients: 1 ciabatta brood. 150g brie kaas. 2 eetlepels honing. 50g walnoten. Olijfolie voor besprenkeling. Zout en peper naar smaak.

Instructions: Verwarm de Airfryer voor op 180C gedurende 5 minuten. Snijd de ciabatta in plakken van ongeveer 1 inch dik. Leg de plakken ciabatta in de Airfryer en besprenkel ze met een beetje olijfolie. Bak de ciabatta in de Airfryer gedurende 4-5 minuten, of tot ze goudbruin en knapperig zijn. Haal de ciabatta uit de Airfryer en laat ze even afkoelen. Snijd de brie in dunne plakjes en verdeel deze over de geroosterde ciabatta. Strooi de walnoten over de brie. Plaats de belegde ciabatta opnieuw in de Airfryer en bak gedurende 2-3 minuten, of tot de brie gesmolten is. Haal de ciabatta uit de Airfryer en besprenkel met honing. Breng op smaak met zout en peper naar wens. Serveer direct en geniet van je heerlijke ciabatta met brie, honing en walnoten!

Prep Time: 10 minutes

Cook Time: 10 minutes

Feel free to make these delicious pancakes at home and enjoy the same great taste as the ones at Pancake House. The pancakes are light and tasty, and they're great for a weekend breakfast treat.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Take out a different bowl and mix the eggs, melted butter, vanilla extract, and buttermilk with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; it's okay if there are some lumps. Add a little butter or cooking spray to a griddle or nonstick skillet and heat it up over medium-high heat. For every pancake, put 1/4 cup of batter on the hot griddle. It should take about two to three minutes of cooking until bubbles appear on top and the edges look set. After you flip the pancakes, cook them for another minute or two, or until they are golden brown and fully cooked. Serve hot with maple syrup, fresh fruit, whipped cream, or anything else you like on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Layered Caramel Apple Cheesecake Dip combines the creamy richness of cheesecake with the sweet tanginess of caramel apples, creating a delightful dessert dip perfect for parties or gatherings.

Ingredients: 1 package 8 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. 1 cup caramel sauce. 2 cups whipped cream. 2 medium apples, diced and tossed in lemon juice.

Instructions: In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, continue beating until well combined. Spread the cream cheese mixture evenly onto the bottom of a serving dish. Pour caramel sauce over the cream cheese layer, spreading it out. Spread whipped cream on top of the caramel layer. Arrange diced apples on top of the whipped cream layer. Drizzle additional caramel sauce over the diced apples. Refrigerate for at least 1 hour before serving. Serve with graham crackers, apple slices, or pretzels for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan orange creamsicle ice cream is a delightful treat that captures the refreshing citrus flavor of oranges combined with creamy coconut and banana. It's dairy-free, naturally sweetened, and incredibly easy to make.

Ingredients: 4 ripe bananas, frozen. 1 cup coconut cream. 1/4 cup freshly squeezed orange juice. Zest of 1 orange.

Instructions: Before you freeze the bananas for at least 4 hours or overnight, peel and cut them up. Put the frozen bananas, coconut cream, orange juice, and orange zest in a blender. As needed, scrape down the sides of the blender to make it smooth and creamy. Put the mixture in a container that can go in the freezer. Freeze for at least two hours, or until it is firm. Once the vegan orange creamsicle ice cream is frozen, put it in bowls or cones and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Covering the insides of your ice cream cones with chocolate is a simple way to keep them together. It keep the drips from happening and adds a tasty layer of flavor!

Ingredients: 12 sugar cones. 1 cup chocolate chips. 2 tablespoons coconut oil. 1 quart ice cream flavor of your choice. Sprinkles or chopped nuts optional.

Instructions: Put parchment paper on the bottom of a baking sheet. Put chocolate chips and coconut oil in a bowl that can go in the microwave. In 30-second intervals, stir the mixture in the microwave until it is smooth. Put a sugar cone on a baking sheet that has been prepared. Then, dip the top of each one into the melted chocolate. Put the baking sheet in the freezer for five to ten minutes, or until the chocolate gets hard. Put a little ice cream in each chocolate-lined cone and gently press it down. You can cover the edges of the ice cream with sprinkles or chopped nuts if you want to. You can eat it right away or put it in the freezer until you're ready to eat it.

Prep Time: 15 minutes

Cook Time: 5 minutes

Tasteful herbs and Parmesan cheese season these easy-to-bake chicken breasts, making them tender, juicy, and tasty. This dish is easy to make and tastes great. It's perfect for a weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1/2 cup grated Parmesan cheese.

Instructions: Get the oven ready by heating it up to 400F 200C. Spices like basil, oregano, thyme, salt, and pepper should be mixed together in a small bowl with olive oil. In a baking dish, put chicken breasts. Use the olive oil mix to coat both sides of the chicken breasts. Grate some Parmesan cheese on top of each chicken breast. Heat the oven and put the chicken in it. Bake for 20 to 25 minutes, or until the chicken is done and the juices run clear. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

A tasty and simple bratwurst dinner with grilled sausages, bell peppers, and caramelized red onions. Great for a quick and tasty BBQ meal!

Ingredients: 4 bratwurst sausages. 1 red onion, sliced. 1 bell pepper, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 4 buns for serving.

Instructions: Warm up the grill over medium-high heat. Add the bell pepper and red onion slices to a bowl. Add the olive oil, salt, and pepper. The bratwurst sausages should be grilled for about 15 minutes, turning them over every so often, until they are fully cooked and nicely browned. When the grill is almost done, put the seasoned onion and bell pepper on it in a pan or foil packet that can go on the grill. Cook them until they are soft and a little charred. For one to two minutes, or until they are light golden, toast the buns on the grill. Put the bratwurst sausages on the buns and top them with the grilled red onion and bell pepper mix. Enjoy your tasty Bratwurst Supper!

Prep Time: 10 minutes

Cook Time: 15 minutes

A colorful and healthy salad with toasted rainbow quinoa, raisins, sweet dried cherries, and crunchy red onion, all mixed together in a sour lemon dressing.

Ingredients: 1 cup rainbow quinoa, rinsed. 2 cups water. 1/2 cup dried cherries. 1/4 cup raisins. 1/2 small red onion, thinly sliced. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a dry skillet, toast the rinsed quinoa over medium heat until fragrant, about 3-5 minutes. Transfer the toasted quinoa to a saucepan and add 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked and water is absorbed. Once cooked, fluff the quinoa with a fork and let it cool. In a large bowl, combine the cooled quinoa with dried cherries, raisins, and thinly sliced red onion. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Pour the dressing over the quinoa salad and toss to coat evenly. Serve chilled or at room temperature.

Prep Time: 10 minutes

Cook Time: 20 minutes

A delicious and healthy stirfry recipe that combines tender chicken, sweet potato noodles, and a flavorful Thai peanut sauce. This dish is a perfect balance of sweet and savory with a hint of heat from the red pepper flakes.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 sweet potatoes, spiralized into noodles. 1 red bell pepper, thinly sliced. 1/2 cup broccoli florets. 1/2 cup snow peas, trimmed. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup peanut butter. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1/2 teaspoon red pepper flakes adjust to taste. 2 tablespoons vegetable oil. Salt and pepper to taste. Chopped peanuts and fresh cilantro for garnish.

Instructions: To make the sauce, combine peanut butter, rice vinegar, honey, soy sauce, and red pepper flakes in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on medium-high heat. Stir-fry the chicken slices until they are cooked through and browned. After removing it from the skillet, set the chicken aside. If necessary, add one more tablespoon of vegetable oil to the same skillet. Add the minced ginger and garlic, and saut for 30 seconds or so, or until fragrant. To the skillet, add the snow peas, broccoli, red bell pepper, and sweet potato noodles. Vegetables should be stir-fried for four to five minutes, or until they begin to soften but still have some crunch. After the chicken has finished cooking, return it to the skillet with the vegetables and cover it with the peanut sauce. After combining all the ingredients, cook for a further two to three minutes, or until the sauce is fully cooked and evenly covers the stir-fry. To taste, add salt and pepper for seasoning. Present the Sweet Potato Noodles and Thai Peanut Chicken. Stir-fry until hot, adding chopped peanuts and fresh cilantro as garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and easy keto bread recipe that you can make in your pressure cooker. It's low-carb and gluten-free, perfect for those following a ketogenic diet.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup psyllium husk powder. 1 tsp baking powder. 1/2 tsp salt. 4 large eggs. 1/4 cup unsalted butter, melted. 1/2 cup almond milk. 1 tsp apple cider vinegar.

Instructions: Flaxseed, psyllium husk powder, baking powder, salt, and almond flour should all be mixed together in a bowl. Melted butter, eggs, almond milk, and apple cider vinegar should all be mixed together in a different bowl. Stir the wet and dry ingredients together until they are well mixed and a dough forms. Put the dough in a cake pan that fits in your pressure cooker that has been greased and lined. Put foil over the pan to protect it. Put the trivet inside the pressure cooker and add one cup of water. Place the cake pan on the trivet with care. Set the pressure cooker to high pressure for 25 minutes and close the lid. After you're done, let the pressure drop naturally for 10 minutes and then quickly let go of any extra pressure. Take the pan out of the pressure cooker carefully, and let the bread cool down before cutting it. Have fun with your tasty keto bread!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the nostalgic flavors of a classic Dr. Pepper Cherry Float in popsicle form! These delightful treats combine the fizzy sweetness of Dr. Pepper Cherry with creamy vanilla ice cream and juicy maraschino cherries for a refreshing summer treat.

Ingredients: 2 cups Dr. Pepper Cherry soda. 1/2 cup vanilla ice cream, softened. 1/4 cup maraschino cherry juice. 1/4 cup chopped maraschino cherries.

Instructions: Softened vanilla ice cream, maraschino cherry juice, and chopped cherries should all be mixed together in a bowl. Add the Dr. Pepper Cherry soda and stir it in until everything is well mixed. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place a popsicle stick in each mold. For at least four to six hours, or until set, freeze. Run warm water over the outside of the molds for a short time to get the popsicles out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of buttery cookies with a burst of zesty lemon flavor. These Easy Lemon Truffle Cookies are perfect for satisfying your sweet cravings.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1 teaspoon lemon extract. 1 tablespoon lemon zest. 1/2 cup powdered sugar.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the lemon extract and lemon zest to the butter mixture, and mix well. Gradually add the all-purpose flour to the mixture, mixing until the dough comes together. Roll the cookie dough into small balls and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10-12 minutes, or until the edges of the cookies are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. While the cookies are still warm, roll them in powdered sugar until they are coated evenly. Transfer the coated cookies to a wire rack to cool completely. Once the cookies are completely cool, you can roll them in powdered sugar again for an extra coating. Enjoy these delightful Easy Lemon Truffle Cookies with a cup of tea or your favorite beverage!

Prep Time: 15 minutes

Cook Time: 10-12

You need to try this grilled cabbage! Putting the vegetables on the grill gives the traditional coleslaw a smoky and charred taste. The creamy dressing balances out the smokey flavor with a tangy sweetness. It's a great side dish for your next outdoor party or barbecue.

Ingredients: 1 medium head of green cabbage, quartered. 1 large red onion, cut into thick rounds. 2 carrots, peeled and halved lengthwise. 1/4 cup olive oil. Salt and black pepper to taste. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 2 tablespoons honey. 1 teaspoon celery seed. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. Fresh parsley leaves for garnish.

Instructions: Warm up the grill over medium-high heat. Use olive oil to coat the cabbage quarters, red onion rounds, and carrot halves. Add black pepper and salt. On the grill grates, put the cabbage quarters, red onion rounds, and carrot halves. Grill them for four to five minutes on each side, or until they get grill marks and become a little soft. Take the vegetables off the grill and give them a minute or two to cool down. Then, take the grilled cabbage, red onion, and carrots and cut them up into small pieces. Put these pieces in a large bowl. Mix the apple cider vinegar, honey, celery seed, paprika, and cayenne pepper if using in a different bowl using a whisk. Add the dressing to the bowl with the grilled vegetables and mix them around to make sure they are well covered. Cool the grilled coleslaw in the fridge for at least half an hour so that the flavors can mix. Add fresh parsley leaves as a garnish before serving. Have fun with your tasty grilled coleslaw!

Prep Time: 15 minutes

Cook Time: 10 minutes

A simple and delicious classic grilled cheese sandwich that's perfect for a quick and satisfying meal.

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 1 tablespoon butter.

Instructions: Between two pieces of bread, put a piece of cheddar cheese. Put butter on the outside of each piece of bread. Place the pan on medium heat. Cook the sandwich for two to three minutes on each side, or until the cheese melts and the bread turns golden brown. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 6 minutes