Yaoi Pulse

Enjoy delicious shrimp tostadas with creamy guacamole, made easy for your next meal.

Fluffy vegan pumpkin pancakes are perfect for fall breakfasts or brunches with canned pumpkin puree, warming spices, almond milk.

This quick and easy stovetop pumpkin mac and cheese is creamy, comforting, and perfect for busy weeknights. The addition of pumpkin adds a subtle sweetness and extra creaminess to the dish, making it a fall favorite. Plus, it's ready in just 30 minutes!

Ingredients: 8 oz macaroni pasta. 2 cups pumpkin puree. 1 cup milk. 2 cups shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the macaroni. Remove the water and set it aside. Put pumpkin puree and milk in a saucepan and heat them over medium-low heat until they are warm. Cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper should all be added. Mix the sauce and cheese together until the sauce is smooth. Put the cooked macaroni in the pot and mix it around until it's well covered. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

Gluten-free beef stew cooked in a Dutch oven.

Keto Sriracha Honey Wings with Red Chili Peppers offer a sweet, spicy flavor combination perfect for game day snacks or party appetizers.

Crispy potato croquettes are an easy-to-make appetizer or side dish perfect for any occasion.

Serve aromatic basmati rice alongside this flavorful and filling Red Kidney Bean Curry for a satisfying meal. This recipe for Rajmah Chawal is a filling and healthy choice for supper.

Ingredients: 2 cups red kidney beans, soaked overnight. 1 cup basmati rice. 1 large onion, finely chopped. 3 tomatoes, pureed. 3 cloves garlic, minced. 1-inch ginger, grated. 1 green chili, chopped. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon red chili powder. 1 teaspoon coriander powder. 1/2 teaspoon garam masala. Salt to taste. 2 tablespoons cooking oil. Fresh coriander leaves for garnish.

Instructions: Soak the red kidney beans and cook them in a pressure cooker until soft. Cook basmati rice until fluffy in a different pot and set aside. Add cumin seeds to hot oil in a pan. Add chopped onions and saut until golden brown after they begin to splutter. Add the chopped green chili, grated ginger, and minced garlic. Saut for two minutes, or until aromatic. Cook the pureed tomatoes until the masala separates from the oil. Add the salt, coriander powder, red chili powder, and turmeric powder. Masala should be cooked until oil is released. To allow the flavors to meld, add the cooked red kidney beans to the masala and simmer for 15 to 20 minutes. Add a dash of garam masala and some fresh coriander leaves as a garnish. Over a bed of fluffy basmati rice Rajmah Chawal, serve the red kidney bean curry.

Prep Time: 15 minutes

Cook Time: 40 minutes

Warm cinnamon and crunchy pecans create irresistible waffles perfect for lazy weekend mornings.

Juicy balsamic grilled chicken drumsticks are perfect for easy summer BBQs.

The soft chicken, creamy mayo, and subtle flavor of fresh tarragon in this Tarragon Chicken Salad make it a real treat. This salad tastes great with celery and dried cranberries because they give it a nice crunch and sweetness.

Ingredients: 2 cups cooked chicken breast, diced. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon fresh tarragon leaves, chopped. 1/2 cup celery, finely chopped. 1/4 cup red onion, finely diced. 1/4 cup dried cranberries. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine the diced chicken, mayonnaise, Dijon mustard, and fresh tarragon. Add the chopped celery, diced red onion, and dried cranberries. Mix until well combined. Season with salt and pepper to taste, adjusting as needed. Refrigerate the chicken salad for at least 30 minutes to let the flavors meld. Serve the Tarragon Chicken Salad on a bed of lettuce leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Adding Roasted Chili Maple Pork Tenderloin to your dinner will make it more special. This juicy dish is marinated in a tasty mix of spices, chili, and pure maple syrup. You'll love the way the sweet and savory flavors work together to make this dish.

Ingredients: 2 pork tenderloins about 1.5 lbs each. 1/4 cup pure maple syrup. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: Preheat the oven to 400F 200C. In a small bowl, whisk together maple syrup, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to create the marinade. Place the pork tenderloins in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's well-coated. Marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor. Remove the pork from the refrigerator and let it come to room temperature for about 15 minutes. Transfer the pork to a roasting pan and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 145F 63C. Baste the pork with the marinade halfway through the cooking time. Once cooked, remove the pork from the oven and let it rest for 5-10 minutes before slicing. Garnish with chopped cilantro if desired. Slice and serve the Roasted Chili Maple Pork Tenderloin for a delicious and flavorful meal!

Prep Time: 45 minutes

Cook Time: 30 minutes

Enjoy this flavorful Asian-inspired sandwich with tender pork belly, crunchy cabbage, nutty sesame seeds, all served on fluffy bao buns.

Rich nutty flavor of this delectable Dark Chocolate Bark with Walnuts recipe. A delicious and simple treat for chocolate lovers.

Green banana crepes are topped with creamy whipped Greek yogurt.