Yerushalayim Jerusalem

This Slow Cooker Gluten-Free Mongolian Beef recipe is a convenient way to enjoy the flavors of this classic dish without any gluten. Tender flank steak cooks slowly in a savory and slightly sweet sauce, resulting in a deliciously satisfying meal. Ingredients: 1 1/2 lbs flank steak, thinly sliced 1/4 cup cornstarch 2 tablespoons olive oil 4 cloves garlic, minced 1/2 cup gluten-free soy sauce 1/2 cup water 1/2 cup brown sugar 1/2 teaspoon minced fresh ginger 1/2 cup shredded carrots 2 green onions, chopped Sesame seeds, for garnish optional Instructions: Put cornstarch and sliced flank steak in a large plastic bag that can be closed again and again If you close the bag and shake it, the cornstarch will cover the steak evenly Put olive oil in a pan and heat it over medium-high heat Add the minced garlic and cook until it smells good Put the oil and garlic in the...

To make these Chipotle Lime Salmon and Avocado Salsa Quesadillas, you wrap a spicy chipotle-lime salmon fillet in a crispy tortilla and add creamy avocado salsa and gooey melted cheese on top. Great for a quick and filling seafood meal! Ingredients: 2 salmon fillets 2 tablespoons chipotle powder 2 limes, juiced Salt and pepper to taste 2 avocados, diced 1/2 red onion, finely chopped 1 tomato, diced 1/4 cup cilantro, chopped 2 cups shredded cheese Mexican blend or cheddar 4 large flour tortillas 2 tablespoons olive oil Instructions: Preheat the oven to 400F 200C Season the salmon fillets with chipotle powder, lime juice, salt, and pepper Place the seasoned salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through In a bowl, combine diced avocado, red onion, tomato, cilantro, and a squeeze of lime juice Season with ...

Indulge in the festive spirit with these delightful Holiday Egg Nog Popsicles, infused with the rich flavors of eggnog, dark rum, and warm spices. Perfect for cooling down during the holiday season or impressing guests at holiday gatherings. Ingredients: 4 cups eggnog 1/2 cup dark rum 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Pinch of salt Instructions: Eggnog, dark rum, maple syrup, vanilla extract, nutmeg, cinnamon, cloves, and a pinch of salt should all be mixed together in a bowl Mix everything together with a whisk Put the mixture into popsicle molds, leaving some room at the top for them to rise Place a popsicle stick in each mold Freeze the molds until they are solid, which should take about 6 to 8 hours or overnight In order to get the popsicles out of the molds after they...

The pumpkin and chocolate flavors in these cupcakes make them a delicious treat that are both vegan and paleo-friendly. Each bite of this moist pumpkin cake with a rich chocolate center is pure heaven. It's perfect for satisfying your sweet tooth while still following your diet! Ingredients: 1 cup almond flour 1/4 cup coconut flour 1/4 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup pumpkin puree 1/4 cup maple syrup 1/4 cup almond milk 1/4 cup coconut oil, melted 1 tsp vanilla extract 1/4 cup dairy-free chocolate chips Instructions: Warm the oven up to 175F 350C Cocoa powder, baking powder, baking soda, salt, and almond flour should all be mixed together in a bowl Mix in the maple syrup, almond milk, coconut oil, vanilla extract, and pumpkin puree Mix everything together well Put about half of the batter into each cupcake...

A tasty vegan take on the traditional Pad Thai dish, made with tofu as the protein source and a tangy sauce made from tamarind. Ingredients: 200g rice noodles 1 cup tofu, diced 2 tablespoons soy sauce 1 tablespoon tamarind paste 2 tablespoons maple syrup 2 tablespoons vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 1 red bell pepper, thinly sliced 1 cup bean sprouts 2 green onions, chopped 1/4 cup peanuts, crushed Lime wedges, for serving Instructions: As directed on the package, cook the rice noodles Once they are done, drain them and set them aside To make the sauce, put soy sauce, tamarind paste, and maple syrup in a small bowl and mix them together Put away Warm up the vegetable oil in a big pan over medium-low heat Put in the tofu and cook it until it turns golden brown Take it out of the pan and set it aside Put the onio...

Succulent, chewy blondies with a delightful touch of semisweet chocolate chips in every bitea winning combination. These traditional blondie bars are a hit with everyone and suitable for any gathering. Ingredients: 1 cup 2 sticks unsalted butter, melted 2 cups light brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 cup semisweet chocolate chips Instructions: Preheat your oven to 350F 175C and grease a 9x13 inch baking pan In a large mixing bowl, whisk together the melted butter and brown sugar until smooth Add the eggs and vanilla extract to the butter-sugar mixture, and mix until well combined Gradually add the flour and salt, and stir until just incorporated Be careful not to overmix Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter Pour the blondie batter into th...