Wants Wishes

In this recipe for braised beef tongue in the Indonesian style, aromatic Indonesian spices are mixed with the rich beef tongue to make a tasty dish. A savory and slightly sweet sauce is used to cook the tongue until it is soft.

Ingredients: 1 beef tongue about 2-3 pounds. 4 cups beef broth. 1 onion, sliced. 4 cloves garlic, minced. 2 tablespoons soy sauce. 2 tablespoons sweet soy sauce kecap manis. 1 tablespoon tamarind paste. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1 teaspoon ground turmeric. 1 teaspoon ground ginger. 1 bay leaf. Salt and pepper to taste. 2 tablespoons vegetable oil.

Instructions: In a large pot, boil the beef tongue in water for 10 minutes. Remove from water and peel off the outer skin. Heat vegetable oil in a pan over medium heat. Saut the sliced onion and minced garlic until fragrant. Add the beef tongue to the pan and sear until browned on all sides. Pour in the beef broth, soy sauce, sweet soy sauce, tamarind paste, ground coriander, ground cumin, ground turmeric, ground ginger, and bay leaf. Bring to a simmer, then cover and let it cook for about 2-3 hours or until the beef tongue is tender, stirring occasionally. Once the beef tongue is tender, remove it from the pot and slice it thinly. Continue to simmer the sauce until it thickens. Return the sliced beef tongue to the pot and coat it with the thickened sauce. Season with salt and pepper to taste. Serve the Indonesian braised beef tongue hot with steamed rice or your favorite side dishes.

Prep Time: 20 minutes

Cook Time: 180 minutes

A delicious and comforting Instant Pot recipe featuring savory Italian sausage, tender pasta shells, and a rich tomato and cheese sauce.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 2 cups chicken broth. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. 1/2 tsp salt. 1/4 tsp black pepper. 1 lb medium pasta shells. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Put the Instant Pot in "saut" mode and cook the sausage until it turns brown. When you add the chopped onion and garlic, cook them until they get soft. Chicken broth, oregano, basil, red pepper flakes, salt, and black pepper should be added now. Use a stir to mix. Make sure the pasta shells are completely submerged in the liquid before adding them. Put the lid on the Instant Pot and set it to high pressure. Cook for 5 minutes. Quickly let go of the pressure, then carefully open the lid. Mix in the mozzarella and Parmesan cheeses until they melt and become creamy. Take a break and let it thicken for a while. Add some fresh basil leaves as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 5 minutes

Delight in the perfect combination of chewy oats and gooey chocolate chips with these delicious oatmeal chocolate chip cookies. A timeless treat that's sure to satisfy your cookie cravings!

Ingredients: 1 cup butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 and 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned oats. 1 and 1/2 cups chocolate chips.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the old-fashioned oats and chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in the delightful combination of chocolatey brownies, crunchy Oreo cookies, and gooey marshmallows with these decadent S'Mores Oreo Brownies. Perfect for satisfying your sweet tooth cravings!

Ingredients: 1 box brownie mix. 2 eggs. 1/4 cup water. 1/2 cup vegetable oil. 1 cup crushed Oreo cookies. 1 cup mini marshmallows. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put the brownie mix, eggs, water, and vegetable oil in a large bowl. Mix everything together well. Add chocolate chips and crushed Oreo cookies. Put half of the batter into a 9x9-inch baking pan that has been greased. Spread the mini marshmallows out evenly on top of the batter. Cover the marshmallows with the rest of the batter. Put it in an oven that has already been heated for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let brownies cool down before you cut them into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Slow Cooker Warm Bean Dip is the perfect appetizer for any gathering. Packed with three types of beans, gooey cheese, and flavorful spices, it's sure to be a crowd-pleaser!

Ingredients: 1 can 16 oz refried beans. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 can 4 oz diced green chiles. 1 cup salsa. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: In a slow cooker, combine refried beans, black beans, pinto beans, diced green chiles, salsa, cheddar cheese, Monterey Jack cheese, ground cumin, chili powder, garlic powder, onion powder, cayenne pepper if using, salt, and pepper. Stir until well combined. Cover and cook on low for 2-3 hours, stirring occasionally, until heated through and cheese is melted. Once done, serve warm with tortilla chips.

Prep Time: 10 minutes

Cook Time: 180 minutes

This Instant Pot Pasta e Fagioli is a hearty and comforting Italian soup featuring pasta, beans, and vegetables in a flavorful broth. With the convenience of the Instant Pot, you can have this delicious dish ready in no time!

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can 14 oz diced tomatoes. 4 cups chicken or vegetable broth. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz red kidney beans, drained and rinsed. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 8 oz small pasta e.g., ditalini or small shells. Fresh parsley, chopped, for garnish. Grated Parmesan cheese, for serving.

Instructions: Warm up the olive oil in the Instant Pot while it is in "Saute" mode. Put in the celery, carrots, onion, and garlic. Cook until it gets soft. Add the red kidney beans, oregano, basil, thyme, salt, and pepper, along with the diced tomatoes, broth, and beans. Turn the Instant Pot on to "Manual" or "Pressure Cook" mode and close the lid. Wait 5 minutes. Do a quick release of the pressure when the cooking cycle is over. Be careful when you open the lid and add the pasta. Turn the Instant Pot on to "Manual" or "Pressure Cook" mode and close the lid again. Wait 5 minutes. Do a quick release of the pressure after the cooking cycle is over. Add fresh parsley and grated Parmesan cheese on top while the food is still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and healthier twist on classic meatloaf, this grilled BBQ meatloaf foil pack is made with lean ground turkey and packed with flavor. The individual foil packs make for easy grilling and cleanup, while the smoky BBQ essence enhances the overall taste.

Ingredients: 1 lb lean ground turkey. 1/2 cup oats. 1/4 cup grated carrots. 1/4 cup diced onions. 2 cloves garlic, minced. 1/4 cup BBQ sauce sugar-free. 1 tbsp Worcestershire sauce. 1 tsp dried oregano. 1 tsp smoked paprika. Salt and pepper to taste. Olive oil cooking spray. Fresh parsley for garnish.

Instructions: Preheat your grill to medium-high heat. In a large mixing bowl, combine ground turkey, oats, grated carrots, diced onions, minced garlic, BBQ sauce, Worcestershire sauce, oregano, smoked paprika, salt, and pepper. Mix until well combined. Divide the mixture into individual portions and shape them into small loaves. Place each meatloaf onto a piece of heavy-duty foil, shaping the foil to create a pack for each meatloaf. Spray the foil with olive oil cooking spray to prevent sticking. Fold and seal the foil packs securely, leaving room for heat circulation. Grill the foil packs for 20-25 minutes or until the internal temperature reaches 165F 74C. Carefully open the foil packs, allowing any steam to escape, and grill the meatloaves for an additional 5 minutes to add a smoky flavor. Garnish with fresh parsley and serve hot. Enjoy your healthy grilled BBQ meatloaf!

Prep Time: 15 minutes

Cook Time: 30 minutes

These low-carb zucchini tuna melts are a delicious and gluten-free alternative to traditional tuna melts. They are packed with flavor and make for a satisfying meal or snack. Perfect for those looking to reduce their carb intake while enjoying a tasty treat.

Ingredients: 2 large zucchinis, sliced in half lengthwise. 1 can 5 oz of tuna, drained. 1/4 cup mayonnaise gluten-free. 1/4 cup grated Parmesan cheese gluten-free. 1/4 cup shredded mozzarella cheese gluten-free. 1/4 cup diced red bell pepper. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. Scoop out the seeds and some of the flesh from each zucchini half to create a hollow boat-like shape. In a mixing bowl, combine the drained tuna, mayonnaise, grated Parmesan cheese, diced red bell pepper, minced garlic, dried oregano, salt, and pepper. Mix well. Fill each zucchini boat with the tuna mixture, pressing it down gently to pack it in. Sprinkle shredded mozzarella cheese on top of each zucchini boat. Place the filled zucchini boats on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes or until the zucchini is tender, and the cheese is bubbly and golden brown. Remove from the oven and garnish with chopped fresh parsley. Serve your low-carb zucchini tuna melts hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These soft and chewy Baby Cookies are designed specifically for your child's delicate taste buds. These cookies, made with wholesome ingredients like mashed banana and quick-cooking oats, are ideal for introducing new flavors to your baby's palate.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup mashed ripe banana. 1/2 cup quick-cooking oats. 1/4 cup raisins optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the quick-cooking oats, mashed banana, and raisins if using and mix them in well. Place rounded tablespoons of cookie dough about 2 inches apart on the baking sheet that has been prepared. Make each cookie a little flatter with the back of a spoon. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. After the baby cookies have cooled, put them in a container that won't let air in. As a treat for your child, enjoy these tasty and healthy cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and flavorful soup combining the richness of ground turkey with the sweetness of corn and the smokiness of fire-roasted tomatoes. Topped with crunchy tortilla strips, fresh cilantro, and creamy avocado, this soup is a perfect blend of textures and flavors.

Ingredients: 1 lb ground turkey. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz fire-roasted diced tomatoes. 1 can 15 oz corn kernels, drained. 1 can 15 oz black beans, drained and rinsed. 1 jalapeo, seeded and diced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 6 cups chicken broth. Salt and pepper to taste. 1 cup tortilla strips. 1/2 cup fresh cilantro, chopped. 1 lime, cut into wedges. 1 avocado, sliced. Shredded cheese for garnish.

Instructions: In a large pot, cook ground turkey over medium heat until browned. Drain excess fat. Add chopped onions and garlic to the pot. Saut until onions are translucent. Stir in fire-roasted diced tomatoes, corn, black beans, jalapeo, cumin, chili powder, and smoked paprika. Pour in chicken broth and bring the soup to a simmer. Season with salt and pepper to taste. Simmer for 20-25 minutes, allowing flavors to meld. While the soup is simmering, prepare tortilla strips by baking them in the oven until crisp. Serve the soup hot, garnished with tortilla strips, chopped cilantro, lime wedges, avocado slices, and shredded cheese. Enjoy your delicious Turkey Tortilla Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Elevate your classic Rice Krispie treats with the irresistible combination of white chocolate and Oreo cookies. These indulgent treats are perfect for parties, potlucks, or simply satisfying your sweet tooth cravings.

Ingredients: 6 cups Rice Krispies cereal. 10 oz white chocolate chips. 10 oz mini marshmallows. 12 Oreo cookies, crushed. 3 tbsp butter.

Instructions: Grease a 9x13 inch baking dish with butter or cooking spray. In a large pot, melt the butter over medium heat. Add mini marshmallows to the melted butter and stir until completely melted and smooth. Remove the pot from heat and quickly stir in the Rice Krispies cereal until well coated. Fold in the crushed Oreos until evenly distributed throughout the mixture. Press the mixture evenly into the prepared baking dish using a spatula or your hands. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth and melted. Drizzle the melted white chocolate over the top of the Rice Krispie mixture in the baking dish. Allow the treats to cool and the chocolate to set before cutting into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ideal for people on a Paleo, gluten-free, or vegan diet, these no-bake cookies are a tasty and nutritious treat. They are infused with the delicious flavors of apple and cinnamon and sweetened with real maple syrup.

Ingredients: 1 cup almond flour. 1/2 cup unsweetened shredded coconut. 1/2 cup dried apple slices, finely chopped. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine almond flour, shredded coconut, and chopped dried apple slices. In a separate bowl, whisk together maple syrup, melted coconut oil, ground cinnamon, vanilla extract, and a pinch of salt until well combined. Pour the wet mixture over the dry ingredients and stir until a dough forms. Line a baking sheet with parchment paper. Scoop out portions of the cookie dough and shape them into cookies. Place them on the prepared baking sheet. Refrigerate the cookies for at least 30 minutes to firm up. Enjoy your no-bake gluten-free vegan apple cinnamon cookies!

Prep Time: 15 minutes

Cook Time: 0 minutes

These delicious and entertaining Googly Eye Donut Ghosts are perfect for Halloween or any other spooktacular occasion. These are simple to prepare and ideal for both children and adults. These adorable ghost-shaped donuts have a playful touch thanks to the edible googly eyes.

Ingredients: 1 package of refrigerated biscuit dough. 1 cup powdered sugar. 2 tablespoons milk. 1 teaspoon vanilla extract. White chocolate chips. Edible googly eyes. Cooking oil for frying.

Instructions: Heat the cooking oil in a deep fryer or a large, deep pot to 350F 175C. While the oil is heating, separate the biscuit dough into individual biscuits and cut a hole in the center of each to create a donut shape. Fry the donuts in the hot oil until they are golden brown and puffed up, turning them occasionally to ensure even cooking. This should take about 2-3 minutes per side. Remove them from the oil and place them on paper towels to drain excess oil. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Adjust the consistency by adding more milk if needed. Dip each fried donut into the glaze, ensuring they are well-coated, and place them on a wire rack to allow any excess glaze to drip off. While the glaze is still wet, attach edible googly eyes to each donut to create the ghostly faces. Place a white chocolate chip for the mouth. Allow the donuts to cool and the glaze to set before serving. Enjoy your spooky Googly Eye Donut Ghosts!

Prep Time: 15 minutes

Cook Time: 10 minutes

Perfect for a Paleo lifestyle, these Paleo Bison-Stuffed Black Pepper Biscuits are a flavorful and filling dish. Almond and coconut flours produce a grain-free, Paleo-friendly biscuit, while bison meat contributes a rich flavor.

Ingredients: 1 lb ground bison. 1/2 cup almond flour. 1/4 cup coconut flour. 2 eggs. 1 tsp baking powder. 1/2 tsp black pepper. 1/4 tsp sea salt. 2 tbsp coconut oil, melted.

Instructions: Set oven temperature to 175C 350F. Ground bison, almond flour, coconut flour, eggs, baking powder, sea salt, black pepper, and melted coconut oil should all be combined in a mixing bowl. Blend until thoroughly blended. Roll the mixture into tiny balls and press into the shape of biscuits. Transfer the biscuits to a parchment paper-lined baking sheet. Bake for 20 to 25 minutes, until the color turns golden. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 25 minutes

Cauliflower Pepperoni Pizza Casserole is a low-carb take on a classic pizza dish. This casserole is cheesy and tasty, and it will make you crave pizza without the guilt of a regular crust. There is also a lot of cauliflower and other tasty toppings on it.

Ingredients: 1 large cauliflower, cut into florets. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup sliced green bell peppers. 1/4 cup sliced red onions. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and black pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. For about 5 to 7 minutes, steam or boil the cauliflower florets until they are soft but not mushy. Remove the water and set it aside. Put the pepperoni slices, black olives, green bell peppers, red onions, dried oregano, garlic powder, half of the mozzarella cheese, half of the Parmesan cheese, half of the marinara sauce, and half of the pepperoni into a large bowl. Combine well by mixing. Put the mixture in a casserole dish that has been greased. On top of the cauliflower mixture, sprinkle the rest of the mozzarella and Parmesan cheese. Add the last few pepperoni slices on top. To taste, add salt and black pepper. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese is bubbly and golden brown. If you want, you can add fresh basil leaves as a garnish. Enjoy your tasty cauliflower pepperoni pizza casserole while it's still hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

With a sweet and crunchy topping, these Blueberry Muffins with Sugar Crunch are a delicious treat. Each bite is full of fresh blueberries, which makes them a great choice for breakfast or a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1 egg. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup fresh blueberries. 1/4 cup granulated sugar for the sugar crust. 1/2 teaspoon ground cinnamon for the sugar crust.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put the flour, baking powder, salt, and 1/2 cup of granulated sugar in a large bowl. Melt the butter and add the milk and egg to another bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The fresh blueberries should be added slowly. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. Cut up 1/4 cup of white sugar and 1/2 teaspoon of ground cinnamon and mix them together in a small bowl. This will make the sugar crust. Put some of the sugar and cinnamon mix on top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 20 minutes

Chicken breasts cooked in a honey garlic sauce that is both sweet and savory. This chicken recipe always makes juicy, flavorful chicken, and it's great for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup honey. 1/4 cup soy sauce. 1/4 cup ketchup. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/2 teaspoon dried basil.

Instructions: Mix honey, soy sauce, ketchup, garlic, and basil in a bowl with a whisk. In a pan, heat the olive oil over medium-high heat. It takes about two minutes on each side to brown the chicken breasts. Put honey garlic sauce on top of the chicken. In a slow cooker, cover and cook on low for 4 hours. In a pressure cooker, set the timer to 8 minutes and cook on manual. Put chicken in a sauce and serve it with rice or steamed vegetables.

Prep Time: 10 minutes

Cook Time: 240 Slow Cooker / 8 Pressure Cooker