Best Food and Drink Recipe Collections

I am a food lover and i am collecting all the best and delicious recipes from all around the web to share with you. Click photo for the recipes and ENJOY!! "There is no sincerer love than the love of food. "~George Bernard Shaw
Recent Tweets @

'I Got the Power' Salad

Beautiful delicious and healthy

click photo for recipes

(via zardeve)

Lettuce Salsa Wraps

by Deliciously Ella

Raw Zucchini Lasagne: vegan

source : Deliciously Ella

Perfect Peach Smoothie

Serves 2

- 2 frozen ripe bananas

- 2 peaches

- a dozen strawberries

- 1 cup of almond milk

- a few ice cubes (optional)

Optional – a tablespoon each of ground flaxseeds and chia seeds

Simply peel the bananas and cut them into slices, placing the slices into the freezer for at least two hours (I normally freeze mine overnight.) Once you’re ready to make your smoothie cut the tops of the strawberries (these can be frozen too for an hour or so before making too, but be sure to cut the top off before freezing.) Then cut the peach to remove the stone – keep the skin on though. Place all the fruit in a blender with the almond milk and ice and blend until smooth, depending on how runny you like it you might like to add more liquid, either more almond milk or a little water. Then sip and love!

by Deliciously Ella

Smoked Salmon and Potato-Leek Pancake Stacks with Sour Cream, Dill and Watercress | Gluten free 

Crispy on the outside and non-bready, non-rubbery in the middle, nicely-yet-simply seasoned with just enough salt and pepper with a subtle onion flavor….click here to read more 

Personal-size Strawberry Chiffon Layer Cakes

click here for recipe

Sweet Potato Tostadas with Cilantro Queso Fresco Sauce

Ingredients
  • 1 cup mayo
  • Zest of 1 lime
  • 2 tablespoons lime juice, divided
  • 2 garlic cloves, finely minced
  • 6-8 ounces queso fresco (saving 2 tablespoons for garnish)
  • ⅓ cup cilantro leaves + 2 tablespoons
  • 1 jalapeño, seeds and stem removed, chopped
  • salt and pepper
  • 8 corn tortillas
  • canola oil
  • 4 tablespoons olive oil, divided + ½ cup (for dressing)
  • 2 large sweet potatoes, skin removed and cubed into ½ inch pieces
  • 2 can black beans, heated and mashed with a fork
  • 3 boneless, skinless chicken breasts, cubed in ½ inch pieces
  • 3 ripe avocados, pitted and diced into ¼ inch pieces
  • 2 tablespoons white wine vinegar
Instructions
  1. First you are going to get your sweet potatoes ready. Preheat your oven to 350 degrees. On a baking sheet, combine the cubed sweet potatoes and 2 tablespoons of olive oil. Toss with a rubber spatula with salt and pepper until all ingredients are combined. Bake the sweet potatoes for 25-30 minutes or until potatoes are tender.
  2. While the potatoes are cooking prepare your queso fresco sauce. In a food processor or blender, combine the mayo, lime zest, 1 tablespoon lime juice, queso fresco, ⅓ cup cilantro leaves, garlic and jalapeño. Pulse until combined and smooth. Transfer to fridge until you are ready to use.
  3. Meanwhile, heat 2 tablespoons of olive oil over medium heat in a saute pan. Once hot, add the chicken cubes with a dash of salt and pepper. Cook until chicken is cooked through and brown, about 15 minutes. Remove from heat and drain any excess fat through a colander.
  4. Now you will prepare your dressing, in a blender combine the vinegar, cilantro and lime juice. Pulse until smooth. Slowly drizzle in ½ cup olive oil as the blender is turned on until all is incorporated. Set aside until ready to use.
  5. In a large bowl, combine the sweet potatoes, chicken, avocado and the dressing. Season with salt and pepper and toss until all pieces are coated.
  6. In a deep saute pan, pour enough canola oil to climb ¼ inch up the side of the pan. Heat over medium-high. Once warm, one at a time, start frying up your corn tortillas. Cook for about 1 minutes on each side, making sure the tortilla is completely submerge. When they are bubbly and stiff, remove from the oil and transfer to paper towel-lined plate.
  7. Now start assembling your tostadas. Top your tostadas with the mashed black beans. Then spread on the queso fresco sauce. Top with the sweet potato mixture, and garnish with cilantro and queso freso.

Click here to see more  recipe

Paleo Avocado, Kale, and Cashew Parfait {paleo & vegan}

Ingredients
For the Avocado Kale Layer
  • 2 cups of Chopped Kale Leaves
  • 2 cups of Raw Cashews
  • 1 Ripe Avocado
  • ¼ cup of Raw Honey
  • ¼ cup of Lemon Juice
  • Water for soaking
For the Strawberry Layer
  • 2 cups of Strawberries
  • 2 Tablespoons Raw Honey
  • 1 teaspoon of Lemon Juice
For the Cookie Layer
  • 6 Tablespoon of Coconut Flour
  • 4 Tablespoons of Organic Palm Shortening
  • 2 Tablespoons of Raw Honey
Instructions
For the Avocado Layer
  1. Soak the cashews in water for at least 5 hours, no more than 8 hours.
  2. Drain the cashews and blend in a food processor until the nuts are mostly broken.
  3. Cook the kale for about 5-8 minutes until soft. You may skip this step if you prefer raw kale.
  4. Mash the avocado and add to the food processor along with the honey and lemon juice.
  5. Blend the ingredients until the mixture is soupy and no long gritty. You may need to add a little extra water.
For the Strawberry Layer
  1. Slice the strawberries.
  2. Combine the ingredients in a saucepan and gently heat for a few minutes. You may heat for longer if you prefer a jam.
For the Cookie Layer
  1. Blend ingredients in a food processor or stir with a strong arm until incorporated.
  2. Portion about 1 Tablespoon onto a cookie sheet lined with parchment paper.
  3. Press to form the cookie shape.
  4. Bake at 350 for 8-9 minutes.
  5. Let cool for about 20 minutes.
Assembly
  1. Crumble the cookie into the bottom layer.
  2. Add the strawberries on top of the cookie layer.
  3. Add the Avocado Kale layer on top of the strawberries.
  4. Let cool for about 4 hours.
  5. Enjoy!
Notes
For a Vegan Option: Use Agave Nectar in place of honey.

recipe via  Sweet Potato Bun

 Slow Cooker Spinach Lasagna

This classic family favorite has all the flavor without slaving over a hot stove. Guaranteed to please! click here fore recipe

Toasted Almond Parmesan Dip

makes about 1 1/2 cups of dip

6 ounces cream cheese

2 ounces mascarpone cheese

1 cup freshly grated parmesan cheese

3/4 cup sliced toasted almonds

1/4 teaspoon black pepper

1/8 teaspoon nutmeg

pinch of salt

Preheat oven to 375 degrees F.

In a bowl, combine cream cheese, mascarpone, salt, pepper, nutmeg, parmesan and 1/2 cup almonds. Mix with a spoon to combine, then press into a baking dish. Bake for 25-30 minutes. Remove from oven and top with remaining almonds. Serve with crackers and pita chips!

source : howsweeteats

Shredded Sprouts Salad with Bacon and Asiago

Recipe click here

Milky Way Molten Lava Cakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

10 tablespoons salted butter

8 ounces dark chocolate chips (I used Nestle)

1/2 Cup All Purpose Flour

1 2/3 cups Powdered Sugar

3 large eggs plus 3 large egg yolks

1 Vanilla Bean, scraped

1 teaspoon vanilla

1 Milky Way candy bar (regular size), chopped

Instructions

Preheat oven to 425. Spray the cups of a large Muffin Tin. I used Silicone, but any pan will do. You can also use individual ramekins, if you desire. If making more than 6 (meaning, smaller cakes) be sure to adjust the baking time.

Melt the chocolate and butter in the microwave, 45 seconds at first, then stir. Continue to cook in 30 second increments, until chocolate and butter are smooth. Add in flour and sugar, stir. Stir in eggs. Finally, add in vanilla and stir until smooth.

Pour into prepared baking cups. Add a few pieces of the chopped candy car to each cup. Bake for 10 minutes, until outside edges are set but middle is still a little shaky, as the cakes will continue to cook a bit out of the oven. Remove from baking pan after 5 minutes.

Add ice cream and enjoy!

click here for more awesome recipe

PARMESAN HERB GARLIC BREAD

YIELD: Makes 4-5 servings

INGREDIENTS:

1/2 loaf French bread

1/4 cup unsalted butter

1 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 cup chopped parsley

1/3 cup freshly grated Parmesan, divided

DIRECTIONS:

Preheat oven to 375 degrees F. Prepare a large piece of aluminum foil; set aside.

Mix together butter, garlic powder, salt, parsley, and half the Parmesan. Make deep, even cuts into bread, about 1/2 inch apart, without cutting through bottom. Spread butter mixture inside each slice; spread remaining butter on the outside of the loaf.

Place bread on top of aluminum foil. Top with remaining grated Parmesan. Gather up sides of aluminum foil to make a packet for the loaf, leaving a small slit at the top.

Bake for 10-15 minutes, or until the top is crisp and inside is soft and fluffy.

via The Comfort of Cooking

 3-Ingredient Cheater’s Chocolate Croissants

INGREDIENTS:

1 sheet puff pastry (about 1/2 lb.)

1 4 oz. chocolate bar (any kind – I used semisweet/dark)

1 egg + 1 Tablespoon water

Powdered sugar, for dusting

DIRECTIONS:

Prepare a baking sheet lined with parchment paper. Set aside.

On a lightly floured surface, place puff pastry and roll out slightly with a floured rolling pin. Cut into 9 (5-inch) squares.

Cut or break up chocolate bar into 9 (1 inch x 1/2 inch) pieces.

Whisk egg and water in a small bowl, until well combined. Set aside.

Place 1 chocolate piece at the bottom of each pastry rectangle. Fold pastry over the chocolate. Lightly brush egg wash on the remaining dough and fold over again to seal. Place seam side down on your lined baking sheet.

Lightly brush each pastry with egg wash. Refrigerate tray for at least 10 minutes (up to 12 hours) to firm up.

When ready to bake, preheat oven to 400 degrees. Bake for 10-12 minutes, until golden brown and puffed. Allow to cool for about 10 minutes, then dust with powdered sugar.

source : comfortofcooking