cups

 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

olive oil

yellow onions (4 large onions)

unsalted butter

all-purpose flour

salt

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

 1¾ cups all-purpose flour 2 cups sugar ¾ cups good cocoa powder, such as Valrhona 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1…

Beatty's Chocolate Cake (updated)

good semisweet chocolate,

½ pound (2 sticks) unsalted butter,

egg yolk,

vanilla extract

confectioners’ sugar

instant coffee granules,

<p>Easy chicken lettuce wraps with an Asian-inspired cashew sauce, topped with toasted cashews and green onion.</p>

Cashew Chicken Lettuce Wraps

cashew, almond or peanut butter

brown sugar

soy sauce

sesame oil

Sriracha or chili garlic sauce

Zest and juice of 2 medium limes

ginger,

water

chicken

bag coleslaw mix

salt and ground black pepper,

Boston lettuce (or Bibb)

cilantro

cashews

Sriracha,

In a medium mixing bowl, whisk together cashew sauce ingredients until well incorporated. Set aside.

Heat oil to medium-high heat in a large skillet. Add chicken and cook 2-3 minutes. Stir in coleslaw mix and cook 5-6 minutes, until cabbage is wilted and chicken is fully cooked and browned. Season with a generous pinch of salt and pepper. Stir in cashew sauce and simmer 2-3 minutes, until thickened. Remove from heat.

Place lettuce cups on a plate. Spoon chicken mixture into each cup and garnish with cilantro, cashews and Sriracha.

The healthy chocolate treat thats also vegan friendly, dairy free and refined sugar free!

Chocolate almond cups

almonds, plus extra chopped almonds to serve

(70 grams) almond or other nut butter

(65 grams) coconut oil, melted

(50 grams) shredded coconut, plus extra to serve

tbs rice malt syrup

cinnamon

tsp vanilla extract

(100 grams) puffed rice

(160 milliliters) maple syrup

coconut oil, melted, extra

(70 grams) cacao powder (from health food stores and selected supermarkets)

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These easy taco sausage cups are a great game day appetizer. Packed with sausage and veggies these are delicious.

Easy Taco Sausage Cups

Maple-flavored Sausage

onion

green pepper (chopped)

red pepper (chopped)

carrots (peeled and chopped fine)

celery

parsley

corn

black beans

wonton wrappers (24 wrappers needed)

Colby-jack shredded cheese

salsa

Coarse ground garlic salt

Seasoned pepper

Preheat the oven to 400 degrees F.

Take a large non-stick skillet and heat to medium-high heat. Add the ground sausage and brown it.

Drain the sausage of all excess grease. Set aside.

Add the chopped veggies, frozen corn and drained black beans to the skillet. Cook on medium heat until the onions begin to carmelize.

Add the browned and drained sausage back into the skillet with the veggies. Sprinkle with some garlic salt and seasoned pepper. Stir to combine the mixture. Turn off the heat.

In a small saucepan, over low heat, add the soy sauce, Apricot preserves, brown sugar, water, peanut butter, garlic and Asian chili sauce, and stir to blend. Turn up the heat, and bring the sauce to a boil.

Turn the heat off, and mix the corn starch and 1 Tablespoon of water, add to the sauce, turn the heat back on and bring to a boil again, and stir constantly as sauce begins to thicken.

Remove from heat, and pour sauce over Sausage and vegetables, and stir well to blend all ingredients.

Place wonton wrappers in two 12 count muffin tins, or one 24 count muffin tin, lining each muffin with the wrappers.

Place a heaping spoonful of the Sausage mixture in the wrappers, and top each with a generous helping of shredded cheese.

Bake at 400 for 15 - 20 minutes, or until the wonton wrappers begin to turn golden brown on the edges, and the cheese is melted and golden bubbly in color,

Remove from oven and serve immediately.

Make these bright lunchbox filler mac 'n' cheese cups with the kids - if you batch-cook they'll keep in the freezer for up to three months.

Muffin pan mac ‘n’ cheese cups recipe

(2 1/2 cups) dried casarecce pasta

butter

40.00 ml plain flour

milliliters (1 1/2 cups) reduced-fat milk

(2/3 cup) reduced-fat pre-grated pizza cheese

shaved reduced-fat ham, chopped

green shallots, chopped,

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Banh Mi Meatballs W/ Napa Cabbage Lettuce Cups

pork

pork sausage

pate

scallions

Sambal Oelek

garlic

mint

Dijon mustard

DAK's Asian Zing

Alternasweets Ketchup

fish sauce

coconut aminos

Ingredients:

rice wine vinegar

lime

tsp fish sauce

carrot

oz diakon radish julienned

mayonnaise

Alternasweets ketchup

tsp Dak’s asian zing spice

tsp coconut aminos

Chop and mince mint, cilantro, scallions, ginger and garlic. Add to mixing bowl

Add coconut aminos, fish sauce,ketchup, asian zing, Sambal and Dijon. Whisk to combine.

Add in pate, ground pork and pork sausage. Combine all ingredients by hand or using paddle with a stand mixer until you have mixture is fully combined. Don’t over mix into a paste.

Ball up into about 16 meatballs and place on a sheet pan. Bake at 400 for about 25 minutes until meatballs have reached an internal temperature of 160 degrees F.

Julienne carrots and diakon and place in a bowl, toss with remaining ingredients and store in the fridge.

Pickled Diakon &amp; Carrot

Mix ingredients until combined.

Super Secret Sambal Sauce

Smoky chilli beans

Kidney beans, dried, beans

smoked chillies, ancho variety (Main)

Cumin seeds

Coriander seeds

Olive oil

Onions,

Garlic cloves, chopped

Tbsp Oregano leaves

Red chilli, finely chopped

⅕ kgs Tomatoes, chopped; tomatoes

Salt

Sugar

Ground black pepper

Coriander leaves, chopped, to garnish

Place beans in a large pot, cover with cold water and leave to soak overnight. Drain and cover with fresh water (do not add salt). Bring to a boil and cook uncovered until tender (about 1-1½ hours, depending on age and dryness of beans).

While beans are cooking, remove stems from dried smoked chillies and discard. Cover chillies with boiling water and soak 30 minutes until tender.

Meanwhile, toast cumin and coriander seeds in a dry pan over medium-high heat, shaking occasionally, until fragrant and starting to pop (about 1 minute). Crush with a mortar and pestle.

Heat oil in a large pan and cook onions and garlic over a low heat until softened but not browned (about 10 minutes). Add crushed seeds, oregano, fresh chilli, tomatoes, sugar, salt and pepper and bring to a boil.

Lift the smoked chillies out of their soaking liquid, reserving the liquid. Chop finely and add to the tomato sauce with the soaking liquid and the drained cooked beans. Bring to a boil and simmer uncovered, stirring occasionally to prevent catching, until thick (about 45 minutes). Alternatively, bake for about 1½ hours in an oven preheated to 180C.

To serve, adjust seasonings to taste then spoon into a deep serving dish and top with coriander.

Eggs baked in ham cups garnish with green peas fried with spinach and sun-dried tomatoes. This quick, simple and very tasty recipe perfect for branch.

Eggs Baked in Ham Cups &#8211; Easy Breakfast Recipe

eggs

150 g (5 ounces) mushrooms, peeled and diced

g (about 4 ounces) smoked ham

½ of medium sized onion, peeled and finely chopped

sour cream

bread

sun-dried tomatoes, finely sliced

garlic,

g (2 ounces) fresh spinach leaves, chopped

pine nuts

Parmesan cheese, grated

Tablespoon Cheddar cheese, grated

My recipe for Crispy Potato Zucchini Cups is loaded with potatoes, zucchini and cheese. They are so good, they’ll be gone before you know it!

Crispy Potato Zucchini Cups

zucchini, (grated)

potato, (peeled + grated)

eggs, (lightly beaten)

parmesan

flour (of choice)

almond flour

mozzarella, (shredded)

scallions, (chopped)

tsp each Italian herb seasoning, garlic powder, onion powder + salt

tsp pepper

Preheat oven to 375℉ (or 190℃). Grease or line your muffin tray.

IMPORTANT: You must squeeze out the zucchini shreds VERY WELL. For the Potato Shreds, pat them dry well.

In a large bowl lightly beaten your eggs and then add in almond flour, parmesan, flour, seasonings and mix until just combined. Fold in your zucchini, potato, scallions and mozzarella. I had to use my hands to fully incorporate everything.

Evenly distribute the mixture to your muffin tray. Bake for 20-25 minutes or until golden brown on top.

yum and I see a Greek flag. My Papou was from Chios. I know Stella is Greek and in Greek it's Stamatia I know because Mom has cousins with both those name though every one calls Stamtia ..Ea.   I will have to try these!

Chocolate Chip Banana Baked Oatmeal Cups

bananas ((spotty bananas work best))

milk ((I use cashew

oats

tsp sea salt

tsp baking soda

chocolate chips

Preheat oven to 350F. Mash bananas with a fork in a large bowl.

Add the rest of you ingredients (except chocolate) and mix well.

Fold in chocolate chips.

Scoop about 1/3 cup batter into each muffin tin and flatten out the top with a spoon.

Bake for 30 min and add sea salt on top.

What a mess! Stuck to the muffin pan. Very bland. Did you leave out flour &amp; sugar?

Another hit! All of your recipes are just amazing! You are my go to for all recipes! Xoxo

YUM. Might even do a little less chocolate chips but I just made these and they’re so good! It’s nice to have something sweet that’s also clean to eat.

Using just five ingredients, these mini cups are very simple to make. The crumbly base is a whole butternut snap biscuit while the filling is a smooth mixture of jelly and cream cheese. This dessert is best eaten on the day of making as the biscuit bases will soften if kept in the fridge.


Creamy lemon jelly cups recipe

pkt lemon jelly crystals

milliliters (1/2 cup) cold water

cream cheese, chopped,

Top 12 cups recipes from across the web

The most viewed cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheddar Corn Chowder

Beatty's Chocolate Cake (updated)

Cashew Chicken Lettuce Wraps

Chocolate almond cups

Easy Taco Sausage Cups

Muffin pan mac ‘n’ cheese cups reci...

Banh Mi Meatballs W/ Napa Cabbage L...

Smoky chilli beans

Eggs Baked in Ham Cups – Easy...

Crispy Potato Zucchini Cups

Chocolate Chip Banana Baked Oatmeal...

Creamy lemon jelly cups recipe

Top 12 cups recipes from across the web

The most viewed cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheddar Corn Chowder

Beatty's Chocolate Cake (updated)

Cashew Chicken Lettuce Wraps

Chocolate almond cups

Easy Taco Sausage Cups

Muffin pan mac ‘n’ cheese cups reci...

Banh Mi Meatballs W/ Napa Cabbage L...

Smoky chilli beans

Eggs Baked in Ham Cups &#8211; Easy...

Crispy Potato Zucchini Cups

Chocolate Chip Banana Baked Oatmeal...

Creamy lemon jelly cups recipe

The most viewed cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Eggs Baked in Ham Cups – Easy...