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Ninas kleiner Food-Blog: Cupcakes +++ Cupcakes +++ Cupcakes +++ Cupcakes
Cupcakes +++ Cupcakes +++ Cupcakes +++ Cupcakes
EASY CHEESEBURGER SLIDERS
1) Start with a 9 x 13 pan, your favorite mini buns (I love King’s Hawaiian!), and your favorite cheese (I’ll take a slice of good ‘ol Kraft American), 2) Combine ground sirloin, breadcrumbs, onion, and salt. Press into the 9 x 13 pan, 3) Bake in a 400 degree oven. (Meat will shrink in from the sides.) Top with cheese, 4) Melt cheese and cut into squares, 5) Add all your favorite toppings and enjoy with friends.
Raw Vegan Burrito Wraps
Taco meat: ¼ cup each of sunflower seeds and walnuts, Cumin, coriander and chili powder, as desired, ¾ teaspoon almond oil, Salt, to taste. Zucchini tomato cheeze: ½ yellow zucchini, 1 tablespoon sun-dried tomatoes (I use a kind stored in olive oil), 1 tablespoon tahini, 1 teaspoon Braggs liquid aminos (or use water and add salt as desired), 1 peeled garlic clove, 1 tablespoon nutritional yeast. Fillings/wraps: ½ yellow zucchini, 1 carrot, 3 collard leaves or more.
Zucchini-Crust Vegetarian Pizza
Ingredients Crust Ingredients: 4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones), 1/2 cup finely grated low-fat Mozzarella blend, 5 T almond meal, 3 T finely grated Parmesan, 1 tsp. dried Greek or Turkish oregano, 1/2 tsp. garlic powder, pinch of salt, 1 egg, beaten. Sauce Ingredients: 1 can (14.5 oz.) good quality petite diced tomatoes, drained, 1 T olive oil, divided, 2 large garlic cloves, minced, 1/2 tsp. Italian seasoning, salt and pepper to taste.
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