Ingredients:

• 1 lb dumplings any variety
• 
  
• 2 tbsp vegetable oil
• 
  
• 1 cup sliced bell peppers
• 
  
• 1 cup sliced onions
• 
  
• 1 cup sliced snap peas
• 
  
• 2 cloves garlic, minced
• 
  
• 1/4 cup soy sauce
• 
  
• 2 tbsp oyster sauce
• 
  
• 1 tbsp hoisin sauce
• 
  
• 1 tsp sesame oil
• 
  
• 1/2 tsp red pepper flakes optional
• 
  
• Green onions, chopped for garnish
• 
  

Instructions:

Prepare the dumplings as directed on the package

After draining, set aside

Heat the vegetable oil in a big skillet or wok over medium-high heat

When the garlic is fragrant, add the minced garlic and saut it for 30 seconds

Add the snap peas, bell peppers, and onion slices

Fry for three to four minutes, or until they begin to soften

Stir-fry the cooked dumplings in the skillet for an additional two to three minutes, until they begin to crisp up a bit

Combine the hoisin sauce, red pepper flakes if using, sesame oil, oyster sauce, and soy sauce in a small bowl

Over the vegetables and dumplings in the skillet, pour the sauce

Stir-fry for two more minutes to ensure that everything is uniformly coated

Add some chopped green onions as a garnish, then serve hot

Savor your delicious dumpling stir fry!

Ingredients:

• 1 can chickpeas, drained and rinsed
• 
  
• 1 onion, diced
• 
  
• 3 cloves garlic, minced
• 
  
• 1 bell pepper, diced
• 
  
• 1 can diced tomatoes
• 
  
• 1 cup vegetable broth
• 
  
• 1 teaspoon cumin
• 
  
• 1 teaspoon paprika
• 
  
• 1/2 teaspoon turmeric
• 
  
• 1/2 teaspoon coriander
• 
  
• Salt and pepper, to taste
• 
  
• 4 cups fresh spinach
• 
  

Instructions:

Put bell pepper, tomatoes, cumin, paprika, turmeric, coriander, salt, and pepper in a crock pot

Add the chickpeas and mix them all together

Put the lid on top and set the heat to low

While the food is cooking, add fresh spinach to the crock pot

Mix well, then serve hot

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 
  
• 1/2 cup unsalted butter, melted
• 
  
• 1 1/2 cups heavy cream
• 
  
• 12 ounces semi-sweet chocolate, finely chopped
• 
  
• 1/4 cup powdered sugar
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1/4 cup unsweetened cocoa powder
• 
  
• 1/4 cup chocolate chips optional, for garnish
• 
  
• Fresh berries optional, for garnish
• 
  

Instructions:

In a bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are well-coated

Press the mixture into the bottom and up the sides of a 9-inch tart pan to create the crust

Place it in the refrigerator to set while you prepare the filling

In a saucepan, heat the heavy cream over medium heat until it begins to simmer

Remove it from the heat immediately

Add the chopped semi-sweet chocolate to the hot cream and let it sit for a minute to melt

Then, whisk until smooth and well combined

Stir in the powdered sugar and vanilla extract until fully incorporated

Pour the chocolate mixture into the prepared crust and smooth the top with a spatula

Refrigerate the tart for at least 3 hours, or until it's firm and set

Before serving, sift the unsweetened cocoa powder over the top of the tart for a dusting effect

If desired, garnish with chocolate chips and fresh berries

Slice, serve, and enjoy your decadent No-Bake Chocolate Truffle Tart!

Ingredients:

• 4 lbs beef short ribs
• 
  
• Salt and pepper to taste
• 
  
• 2 tablespoons olive oil
• 
  
• 1 onion, chopped
• 
  
• 4 cloves garlic, minced
• 
  
• 1 cup beef broth
• 
  
• 1/2 cup red wine
• 
  
• 2 tablespoons Worcestershire sauce
• 
  
• 2 tablespoons soy sauce
• 
  
• 2 tablespoons brown sugar
• 
  
• 1 teaspoon dried thyme
• 
  
• 1 teaspoon dried rosemary
• 
  
• 1 teaspoon paprika
• 
  
• 1/2 teaspoon cayenne pepper optional
• 
  

Instructions:

Add a lot of salt and pepper to the short ribs

Put olive oil in a big skillet and heat it over medium-high heat

If you need to, work in batches to brown the short ribs on all sides

Put ribs that have been browned in a slow cooker

Put the chopped onion and garlic in the same pan

About 34 minutes of cooking will soften the food

Add the red wine, Worcestershire sauce, soy sauce, brown sugar, thyme, rosemary, paprika, and cayenne pepper

Mix everything together, then bring it to a simmer

Mix the sauces together and pour them over the slow-cooked short ribs

Put the lid on and cook on low for 8 to 9 hours or high for 4 to 5 hours, until the ribs are soft and fall off the bone

Cut the short ribs up and keep them warm after they are done cooking

If you want, you can strain the sauce and let it simmer on the stove to reduce and thicken it

Put short ribs on a plate and pour sauce on top of them

Have fun!

Ingredients:

• 1 pizza dough
• 
  
• 1/2 cup tomato sauce
• 
  
• 1 1/2 cups shredded mozzarella cheese
• 
  
• 1/2 cup cooked shrimp, peeled and deveined
• 
  
• 1/2 cup cooked crab meat
• 
  
• 1/4 cup sliced calamari rings
• 
  
• 1/4 cup sliced black olives
• 
  
• 1/4 cup diced red bell pepper
• 
  
• 1/4 cup diced red onion
• 
  
• 2 cloves garlic, minced
• 
  
• 1 teaspoon dried oregano
• 
  
• 1/2 teaspoon crushed red pepper flakes
• 
  
• Salt and pepper to taste
• 
  
• Fresh basil leaves for garnish
• 
  

Instructions:

Preheat your oven to 475F 245C

Roll out the pizza dough on a floured surface to your desired thickness

Transfer the dough to a pizza stone or baking sheet lined with parchment paper

Spread the tomato sauce evenly over the dough, leaving a small border for the crust

Sprinkle half of the mozzarella cheese over the sauce

Evenly distribute the cooked seafood shrimp, crab, calamari over the cheese

Add the sliced olives, diced red bell pepper, diced red onion, and minced garlic on top of the seafood

Sprinkle the dried oregano, crushed red pepper flakes, salt, and pepper over the pizza

Finish by adding the remaining mozzarella cheese on top

Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned

Remove from the oven and let it cool for a minute before garnishing with fresh basil leaves

Slice and serve your delicious Seafood Pizza!

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 
  
• 2 tablespoons soy sauce
• 
  
• 1 tablespoon cornstarch
• 
  
• 1 tablespoon vegetable oil
• 
  
• 3 cloves garlic, minced
• 
  
• 1 tablespoon grated ginger
• 
  
• 2 cups broccoli florets
• 
  
• 1 red bell pepper, thinly sliced
• 
  
• 1/4 cup chicken broth
• 
  
• 2 tablespoons oyster sauce
• 
  
• 1 teaspoon sesame oil
• 
  
• Cooked rice, for serving
• 
  

Instructions:

In a bowl, combine sliced chicken with soy sauce and cornstarch

Toss to coat evenly and set aside

Heat vegetable oil in a large skillet or wok over medium-high heat

Add garlic and ginger, cook until fragrant

Add chicken and stir-fry until browned and cooked through, about 3-4 minutes

Add broccoli and bell pepper to the skillet

Stir-fry for another 2 minutes

Pour in chicken broth, oyster sauce, and sesame oil

Stir well to combine and simmer for 2-3 minutes, until the sauce thickens slightly

Serve the stir-fry over cooked rice

Enjoy!

Ingredients:

• 2 cups milk
• 
  
• 1/2 cup heavy cream
• 
  
• 2 Earl Grey tea bags
• 
  
• 1/4 cup cocoa powder
• 
  
• 1/4 cup sugar
• 
  
• 1/4 teaspoon vanilla extract
• 
  
• Whipped cream and chocolate shavings for garnish optional
• 
  

Instructions:

In a saucepan, heat the milk and heavy cream over medium heat until hot but not boiling

Remove from heat and add the Earl Grey tea bags

Let steep for 5 minutes

Remove the tea bags and return the saucepan to low heat

Whisk in the cocoa powder and sugar until fully dissolved

Stir in the vanilla extract

Pour into mugs and garnish with whipped cream and chocolate shavings if desired

Serve hot and enjoy!

Ingredients:

• 8 oz pasta
• 
  
• 1 cup sun-dried tomatoes drained from oil
• 
  
• 2 cloves garlic
• 
  
• 1/4 cup fresh basil leaves
• 
  
• 1/2 cup grated parmesan cheese
• 
  
• 1 cup heavy cream
• 
  
• Salt and pepper to taste
• 
  
• 1 tablespoon olive oil
• 
  

Instructions:

Cook pasta according to package instructions until al dente

Reserve 1/2 cup of pasta water before draining

In a blender or food processor, combine sun-dried tomatoes, garlic, basil, parmesan cheese, and heavy cream

Blend until smooth

Heat olive oil in a large skillet over medium heat

Pour in the blended sauce and cook for 2-3 minutes, stirring occasionally

Add cooked pasta to the skillet and toss to coat in the sauce

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached

Season with salt and pepper to taste

Serve hot, garnished with extra parmesan cheese and basil leaves if desired

Ingredients:

• 2 1/2 cups all-purpose flour
• 
  
• 1/4 cup unsweetened cocoa powder
• 
  
• 1 1/2 teaspoons baking powder
• 
  
• 1/2 teaspoon salt
• 
  
• 8 oz cream cheese, softened
• 
  
• 1/2 cup unsalted butter, softened
• 
  
• 2 cups granulated sugar
• 
  
• 2 large eggs
• 
  
• 1 teaspoon vanilla extract
• 
  
• 2 tablespoons red food coloring
• 
  
• 1 cup powdered sugar
• 
  

Instructions:

Mix flour, cocoa powder, baking powder, and salt in a bowl with a whisk

Put away

Also, mix cream cheese, butter, and sugar until smooth and creamy in a different bowl

Add the eggs one at a time, making sure to beat well after each one

Add the red food coloring and vanilla extract and mix well

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Put the dough in the fridge for at least two hours, or until it is firm

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Take dough balls about the size of a tablespoon and roll them into balls

Make sure each dough ball is well covered in powdered sugar as you roll it in it

Spread the dough balls out on the baking sheets that have been prepared, leaving about 2 inches of space between each one

Put it in the oven for 10 to 12 minutes, or until the edges are set and the middle is still a little soft

For a few minutes, let the cookies cool on the baking sheets

Then, move them to a wire rack to cool completely

Enjoy these sweet red velvet cream cheese crinkle cookies that taste like cake!