Hastinapura

Indulge in the creamy and refreshing Mooch frozen yogurt from Dublin with a delightful mix of Greek yogurt, honey, berries, nuts, and chocolate chips. It's the perfect treat to satisfy your sweet cravings on a sunny day. Ingredients: 2 cups of Greek yogurt 1/4 cup of honey 1/2 cup of mixed berries strawberries, blueberries, raspberries 1/4 cup of chopped nuts almonds, walnuts, or pistachios 1/4 cup of chocolate chips 1 teaspoon of vanilla extract Instructions: In a mixing bowl, combine the Greek yogurt and honey Stir well until the mixture is smooth and the honey is fully incorporated Add the mixed berries and chopped nuts to the yogurt mixture Gently fold them in to distribute evenly Add the chocolate chips and vanilla extract, and mix until everything is well combined Pour the yogurt mixture into an ice cream maker and churn according to the manufacturer's instruct

These muffins are a perfect blend of autumn flavors, with the sweetness of cranberries, the warmth of pumpkin, and the nutty crunch of praline topping. They make for a delightful breakfast or snack option. Ingredients: 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup brown sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1 cup canned pumpkin puree 1/2 cup unsalted butter, melted 2 large eggs 1 tsp vanilla extract 1 cup dried cranberries 1/2 cup chopped pecans 1/2 cup praline topping crushed Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin Whisk the flour, brown sugar, baking powder, baking soda, salt, and spices together in a large bowl Put the melted butter, eggs, vanilla extract, and pumpkin puree in a different bowl Add

A comforting and hearty chowder with tender potatoes, sweet corn, and a creamy broth, all effortlessly prepared in a slow cooker. Perfect for a cozy meal on a chilly day. Ingredients: 6 cups potatoes, peeled and diced 1 cup onion, finely chopped 1 cup celery, chopped 1 cup carrots, diced 1 can 15 oz corn kernels, drained 4 cups chicken broth 1 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/2 teaspoon black pepper 1/2 teaspoon paprika 1 cup heavy cream 1/4 cup all-purpose flour 1/2 cup water Salt to taste Chopped fresh parsley for garnish Instructions: Put the corn, potatoes, onion, celery, carrots, and celery in a slow cooker Black pepper, paprika, thyme, rosemary, and chicken broth should all be added Mix well On low, cover and cook for 7 to 8 hours, or until the vegetables are soft Mix heavy cream, flour, and w

A classic Italian pasta dish featuring spaghetti tossed with a creamy egg and cheese sauce, studded with crispy pancetta or guanciale and fragrant garlic. The richness of the sauce perfectly coats each strand of pasta, creating a comforting and indulgent meal. Ingredients: 320g spaghetti 150g pancetta or guanciale, diced 3 large eggs 50g pecorino romano cheese, grated 50g parmesan cheese, grated 2 cloves garlic, minced Black pepper, freshly ground Salt, to taste Extra virgin olive oil Instructions: Boil spaghetti in salted water until al dente Reserve 1 cup of pasta water, then drain spaghetti In a skillet, heat olive oil over medium heat Add diced pancetta or guanciale, and cook until crispy Add minced garlic and cook for another minute In a bowl, whisk together eggs, pecorino romano, parmesan, and a generous amount of black pepper Add drained spaghetti to t

Roasted pepper hummus, sweet caramelized onions, and fresh basil make up this skillet sandwich. It's made with two slices of bread that have been toasted to perfection. Ingredients: 1 cup roasted red bell peppers 1 can chickpeas, drained and rinsed 2 cloves garlic, minced 2 tablespoons tahini 2 tablespoons lemon juice 1/4 teaspoon cumin Salt and pepper to taste 1 large onion, thinly sliced 1 tablespoon olive oil 8 slices bread of choice Handful of fresh basil leaves Instructions: Roasted red bell peppers, chickpeas, garlic, tahini, lemon juice, cumin, salt, and pepper should all be put in a food processor Mix until it's creamy and smooth Put olive oil in a pan and heat it over medium-low heat To make the onions caramelized, add them and stir them around a few times during the 10 to 15 minutes of cooking On one side of each piece of bread, spread a lot

A spicy and creamy dip featuring roasted poblano peppers, melted cheese, and savory seasonings, perfect for parties or game day gatherings. Ingredients: 2 large poblano peppers, roasted, peeled, seeded, and chopped 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 1 cup sour cream 1/2 cup mayonnaise 1/4 cup chopped green onions 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat oven to 375F 190C In a large mixing bowl, combine all ingredients until well mixed Transfer the mixture to a baking dish and spread it out evenly Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top Remove from the oven and let it cool slightly before serving Garnish with additional chopped green onions if desired Serve warm with tortilla chi

Genießen Sie einen gesunden und herzhaften Burger, der Zucchini und Käse in einer knusprigen Vollkorn-Waffel kombiniert. Ingredients: 2 Zucchini, gerieben 1 Tasse geriebener Kse z B Emmentaler 1/2 Tasse Vollkornmehl 2 Eier Salz und Pfeffer nach Geschmack 4 Vollkorn-Burgerbrtchen Salatbltter Tomaten- und Zwiebelscheiben nach Belieben Mayonnaise und Senf zum Servieren Instructions: Die geriebene Zucchini in einem sauberen Geschirrtuch auspressen, um berschssige Feuchtigkeit zu entfernen In einer Schssel die Zucchini, den geriebenen Kse, das Vollkornmehl, die Eier, Salz und Pfeffer vermengen, um einen Teig herzustellen Eine Waffeleisen vorheizen und leicht einfetten Den Teig portionsweise in das Waffeleisen geben und goldbraune Waffeln backen Die Vollkorn-Burgerbrtchen leicht toasten Die Zucchini-Kse-Waffeln auf die untere Hlfte der Brtchen legen Mit S

This Farro Kale Salad with Pickled Almonds and Shallots is a hearty and nutritious vegan salad that combines the earthy flavors of farro and kale with the tangy pickled almonds and shallots. The dressing adds a touch of sweetness, making it a perfect balance of flavors and textures. Ingredients: 1 cup farro 4 cups kale leaves, stems removed and chopped 1/2 cup sliced almonds 1/4 cup thinly sliced shallots 1/4 cup apple cider vinegar 2 tablespoons maple syrup 2 tablespoons olive oil Salt and pepper to taste 1/4 cup dried cranberries optional 1/4 cup chopped fresh parsley optional Instructions: Cook farro according to package instructions until tender Drain and let it cool In a small bowl, combine apple cider vinegar, maple syrup, olive oil, salt, and pepper Whisk together to make the dressing Place the sliced almonds and shallots in a separate bowl Pour half o

Ditch the crust and enjoy a Paleo-friendly twist on pizza with these bell pepper mini pizzas. They're packed with delicious toppings and are a great gluten-free and grain-free option for pizza lovers. Ingredients: 4 large bell peppers, any color 1 pound ground beef or turkey 1 cup Paleo-friendly marinara sauce 1 cup sliced mushrooms 1/2 cup sliced black olives 1/2 cup diced onions 1/2 cup diced tomatoes 1/2 cup chopped fresh spinach 1 cup Paleo-friendly shredded cheese optional 1 tablespoon olive oil 1 teaspoon dried oregano 1/2 teaspoon garlic powder Salt and pepper to taste Instructions: Set the oven temperature to 375F 190C Slice off the bell peppers' tops, then take out the seeds and membranes To make them stand flat, cut a thin layer off the bottom Add the olive oil to a skillet over medium heat and saut the ground meat, onions, and mushrooms