Korean Mini Taco Boats with Spicy Asian Slaw – With sautéed onions, fresh ginger, garlic, sesame oil, ground beef & pork… layered w/spicy Asian slaw.
Tasty Korean Mini Taco Boats with Spicy Asian Slaw
Sweet and Spicy Gin Mule
The Gin Mule — a combo of gin and ginger beer that’s a little sweet, a little spicy and one of the easiest drinks you’ll ever make. A variation of the classic Moscow Mule cocktail, this recipe is popular even among those who don’t love gin! And if you do love gin, you will absolutely love this sensational cocktail!
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Preparation
Trinidad Callaloo Soup: Perfect Stay at Home Healthy Soup
Trinidad Callaloo Soup
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Preparation
Fast and Delicious Strawberry Milkshake Cupcakes – Yummy
Strawberry Milkshake Cupcakes
- Prep: 35 min
- Cook: 25 min
- Total: 1 hour
- Yields 24 cupcakes
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- 2 Hour Before
- 2 cups (4 sticks) butter
- Place butter on counter and let rise to room temperature. You will use some for the batter and some for the frosting.
- Cupcakes
- Preheat oven to 350 °F. Place liners into 24 cupcake tins.
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- In a medium bowl, sift flour, baking powder and salt. Set aside.
- 2 cups whole strawberries
- Wash and stem strawberries. In a blender or food processor, puree until smooth, about 1 â…“ cups pureed. Transfer to a medium bowl.
- ½ cup milk
- 2 teaspoons vanilla
- 2 teaspoons lemon zest
- Add milk, vanilla, and lemon zest to bowl with pureed strawberries. Whisk to combine and set aside.
- 1 cup (2 sticks) reserved butter
- 2 cups sugar
- In a large bowl, beat butter and sugar with an electric hand mixer until light and fluffy.
- 2 eggs
- 4 egg whites
- One at a time, add eggs and egg whites to creamed butter, beating until well combined each time.
- reserved dry flour mixture
- reserved wet strawberry mixture
- Add â…“ of reserved dry flour mixture to butter mixture and blend until just combined. Add â…“ of wet strawberry mixture and blend until just combined. Repeat two times with remaining dry flour mixture and wet strawberry mixture.
- Using a ¼ cup measure, scoop batter into prepared cupcake tins, filling them about ¾ of the way.
- Bake at 350 °F until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
- Remove from oven and place tins on a wire rack. Let cool completely before removing cupcakes.
- Strawberry Frosting
- 1 cup (2 sticks) reserved butter
- In a large bowl, beat butter with an electric hand mixer until light and fluffy.
- 1 cup whole strawberries
- Wash and stem strawberries. In a blender or food processor, puree until smooth, about ¼ cup pureed. Add to bowl with creamed butter.
- 4 cups powdered sugar (about 1 pound)
- 1 teaspoon lemon juice
- ½ teaspoon sea salt
- Add powdered sugar, lemon juice, and sea salt to bowl with butter and pureed strawberries. Using an electric hand mixer, beat first at a low speed to combine, and then increase speed to high and beat until very light and fluffy.
- 8 to 16 whole strawberries, washed, stemmed, and cut into quarters, optional
- Pipe or spread frosting onto cupcakes. Garnish with strawberry quarters as desired.
- Cupcakes will keep in the fridge for up to three days.
MakeBetterFood.com recipes are available under a Creative Commons License. Cooked with love by Kevin Conroy.
Tasty Delicious Quick Buffalo Chili
Buffalo Chili
- Prep: 15 min
- Cook: 1 hour 30 min
- Total: 1 hour 45 min
- Serves 10
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 chipotle chiles en adobe, minced
- 3 cloves garlic, minced
- ¼ cup chili powder
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- In a medium bowl, combine onion, bell pepper, chiles, garlic, and spices. Stir to combine and set aside.
- 2 tablespoons canola oil
- 1 pound ground buffalo
- In a Dutch oven or large stock pot, heat oil over medium heat until simmering. Sauté ground buffalo, breaking it up with a spoon, until browned.
- reserved onion-pepper mixture
- Add reserved onion-pepper mixture and sauté over medium heat until onion is translucent, about 3 to 5 minutes.
- 28 ounces diced tomatoes
- 15 ounces pinto beans, cooked or canned and rinsed
- 1 cup tomato puree
- 1 cup beef stock
- 1 cup water
- Add diced tomatoes, pinto beans, tomato puree, beef stock, and water. Increase heat to high and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for 30 minutes.
- 2 tablespoons tomato paste
- Add tomato paste and stir to combine. Simmer for 30 additional minutes.
- ½ cup masa harina flour
- salt and pepper, to taste
- While stirring, slowly add masa harina to thicken chili. If chili becomes too thick, add additional water or beef stock in 2 tablespoon increments. Season with salt and pepper to taste.
- Simmer for 5 additional minutes and serve with sour cream and shredded cheese.
Easy and Delicious Pasta Salad With Zucchini and Summer Squash Recipe
Pasta Salad With Zucchini And Summer Squash Recipe is a perfect dish for any season. it is very easy to make and can be served as hot or cold. Pasta Salad With Zucchini And Summer Squash is Gestational Diabetes Friendly Recipe.
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Preparation
Amazing Delicious Ravioli, Artichokes Hearts, Capers, Sun-Dried Tomatoes, Spinach
Ravioli with artichokes hearts, capers, sun-dried tomatoes, and spinach. A meatless meal that will keep you coming back for more. The wonderful thing about this dish is that you can use any ravioli filling that you wish. I selected Spinach Ricotta, but four cheese, chicken, mushrooms, ham are all great choices too. Or you can even make your own homemade version of ravioli. If you need a recipe to start, you can use my version of Ravioli with meat, cheese, and spinach that has been posted on this blog.
Easy to assemble as all the vegetables are sauteed in oil while very quickly, as soon as the ravioli are done, they are added to the vegetables. Make sure you are using a large skillet to fit them with ease. This recipe takes less than 30 minutes from beginning to end.