menmaterial

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A delicious tart based on the traditional French pastry Paris-Brest. This version has a crispy choux pastry shell with a delicious hazelnut and almond cream inside. Whipped cream is on top of the cream.

Ingredients: 200g flour. 100g butter. 2 eggs. 100ml water. 200ml milk. 50g sugar. 25g cornstarch. 100g hazelnuts, chopped. 100g almonds, chopped. 250ml heavy cream. 50g powdered sugar. 1 tsp vanilla extract.

Instructions: Warm the oven up to 350F 182C. Bring milk, water, and butter to a boil in a saucepan. When you add the flour, stir the dough really well until it forms a ball. Take it off the heat and let it cool down a bit. Add the eggs little by little until the dough is smooth. On a baking sheet lined with parchment paper, pipe the dough into a circle. Place in the oven and bake for 30 to 35 minutes, or until crisp and golden brown. Add milk, cornstarch, and sugar to a saucepan and mix them together. Cook until it gets thick. Take the pan off the heat and add the chopped hazelnuts and almonds. Allow the mix to cool down. As you whip the heavy cream, powdered sugar, and vanilla, it will get stiff peaks. If you want to fill the tart shell with nuts, cut it in half horizontally after it has cooled. Add whipped cream with a pipe. Serve and have fun!

Prep Time: 30 minutes

Cook Time: 35 minutes

woolf music

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This easy and tasty Cajun blackened shrimp recipe makes a quick and easy seafood dinner in just 10 minutes. Spicy Cajun seasoning gives the dish a big flavor boost, and the butter and lemon juice make it rich and sour.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp Cajun seasoning. 2 tbsp olive oil. 1 tbsp butter. 1 lemon, juiced. Salt to taste.

Instructions: Toss the shrimp with Cajun seasoning in a bowl until they are well covered. In a big skillet, heat the butter and olive oil over medium-high heat. Put the shrimp in the pan with the seasonings. Cook for two to three minutes on each side, until the shrimp is blackened and fully cooked. Add salt to taste and squeeze lemon juice over the shrimp. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 5 minutes

Cook Time: 5 minutes

Ames Museum

[menmaterial]

A delicious burger with a sunny-side-up egg, crispy bacon, and a special sauce that adds a burst of flavor.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 large eggs. 4 slices of cheddar cheese. 4 slices of bacon. 4 lettuce leaves. 4 tomato slices. 1/2 cup mayonnaise. 1/4 cup ketchup. 1/4 cup chopped onions. 1/4 cup pickle relish. 1 tablespoon vegetable oil.

Instructions: Warm the grill up to a medium-high level. Make burger patties out of the four equal parts of ground beef. Add pepper and salt. Put the burger patties on the grill and cook them for four to five minutes on each side, or until they are medium-rare or done the way you like them. It's best to cook the bacon until it's crispy while the burgers are cooking. Take it off and let it dry on paper towels. Put vegetable oil in the same pan and heat it over medium-low heat. Put the eggs in the pan with the sunny side up. Cook until the whites are set but the yolks are still runny. In a small bowl, mix the special sauce by adding the mayonnaise, ketchup, chopped onions, and pickle relish. Just before they're done, put a slice of cheddar cheese on top of each burger and close the grill lid. This will melt the cheese. On the grill, toast the hamburger buns until they are just barely golden. Spread some special sauce on the bottom half of each bun before putting the burgers together. On top of the sauce, put a lettuce leaf and a tomato slice. It needs a cheesy burger, some crispy bacon, and an egg over easy. Put the other half of the bun on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

arg plant women

[menmaterial]

This savory soup combines hearty kale, creamy cannellini beans, and tender potatoes for a comforting and nutritious meal. It's easy to make and perfect for chilly days.

Ingredients: 1 bunch kale, stems removed and chopped. 1 can cannellini beans, drained and rinsed. 2 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and garlic and cook until the smell is nice. After you add the potatoes, cook for 5 minutes. Add the vegetable broth and dried thyme, then bring the whole thing to a slight boil. Add chopped kale and cannellini beans after the sauce starts to simmer. Add pepper and salt to taste. Soup should be left to cook slowly for 15 to 20 minutes, or until the potatoes are soft. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Winters Pen

[menmaterial]

The earthy taste of kale and the rich taste of feta cheese come together in this savory tart, which has a flaky puff pastry crust. It's great for breakfast, lunch, or a light dinner.

Ingredients: 1 sheet of puff pastry. 2 cups chopped kale. 1 cup crumbled feta cheese. 3 eggs. 1/2 cup heavy cream. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg.

Instructions: Warm the oven up to 190C 375F. Line a tart pan with the puff pastry sheet and cut off any extra. Add eggs, heavy cream, salt, pepper, and nutmeg to a bowl and mix them together using a whisk. Spread the chopped kale out evenly on top of the puff pastry. Put small pieces of feta cheese on top of the kale. Put the egg mix on top of the feta and kale. The tart should be baked in a hot oven for 25 to 30 minutes, or until the top is set and golden brown. Let the tart cool a bit before cutting it into pieces and serving it.

Prep Time: 15 minutes

Cook Time: 25 minutes

#KaleFetaTart, #SavoryTart, #TartRecipe

Salontique

[menmaterial]

For a flavorful side dish that even your children will like, broccoli is simmered in a cheesy sauce before being baked with a crunchy crumble topping.

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Anyone who enjoys ranch and bacon will adore this pizza. Shortcuts like chilled canned pizza crust and precooked chicken make it simple to prepare.

[menmaterial]

A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!

[menmaterial]

This traditional chilled Guam dish, which can be used as a salad or sandwich filling, marinates cooked chicken in a distinctive mixture of lemon, fresh coconut, and hot peppers.

[menmaterial]

Tender, pink shrimp are cooked in a pale green, creamy sauce thickened with ripe avocado.

[menmaterial]

Simply drizzle melted chocolate, peanut butter, and butterscotch over these oatmeal monster cookie bars, and allow to cool and harden.

[menmaterial]

Enjoy the richness of this vegan chocolate cake that only needs one bowl to make. This cake is great for any event, whether you're vegan or not, because it only needs a few simple ingredients and is easy to make.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup brewed coffee, cooled. 1/3 cup vegetable oil. 1 teaspoon vanilla extract. 1 tablespoon apple cider vinegar. Vegan chocolate chips optional, for topping.

Instructions: Start by heating the oven to 350F 175C. You will need a large bowl to mix the flour, sugar, cocoa powder, baking soda, and salt. Put in the coffee that has been brewed, the vegetable oil, the vanilla extract, and the apple cider vinegar. Mix until everything is smooth and well mixed. Put the batter into an 8-inch round cake pan that has been greased. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes in the pan. After that, move to a wire rack to cool completely. You can add vegan chocolate chips to the top of the cake before serving if you want to.

Prep Time: 15 minutes

Cook Time: 25 minutes

Alexis Carlson

[menmaterial]

A refreshing and delicious Greek salad with crisp cucumbers, juicy tomatoes, tangy feta cheese, and Kalamata olives, dressed in a zesty vinaigrette.

Ingredients: 2 cups of chopped cucumbers. 2 cups of chopped tomatoes. 1 cup of chopped red onion. 1 cup of crumbled feta cheese. 1/2 cup of Kalamata olives. 1/4 cup of extra virgin olive oil. 2 tablespoons of red wine vinegar. 1 teaspoon of dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine the cucumbers, tomatoes, red onion, feta cheese, and Kalamata olives. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Dental 3d

[menmaterial]

A quick and delicious Vegetable Minestrone Soup cooked in the Instant Pot, loaded with a variety of colorful vegetables, beans, and pasta. Perfect for a comforting and nutritious meal.

Ingredients: 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup diced zucchini. 1 cup green beans, cut into 1-inch pieces. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups chopped spinach. 1 cup small pasta shells. 2 tablespoons olive oil. Grated Parmesan cheese for serving.

Instructions: Put the Instant Pot in "saut" mode and heat the olive oil. Dice the onion, carrots, celery, and garlic and add them. Cook the onions until they become clear. Put in the pepper, salt, oregano, basil, and thyme. Mix well. The kidney beans, cannellini beans, zucchini, green beans, and vegetable broth should all be added at this point. Do a thorough mix. Get out of saut mode. Put the lid back on the Instant Pot and set it to high pressure for 5 minutes. After cooking, quickly let the pressure out. Be careful as you open the lid. Put in the pasta shells and chopped spinach. Put the pan on saut mode and cook the pasta until it's soft. If you need to, change the seasoning. Grate some Parmesan cheese on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Heistad Speidergruppe

[menmaterial]

This Banh Mi Salad with Lemongrass Shrimp and Shallot Vinaigrette is a refreshing twist on the classic Banh Mi sandwich. It combines succulent lemongrass-marinated shrimp with a vibrant salad and a zesty shallot vinaigrette, making it a perfect light and flavorful meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 lemongrass stalks, minced. 3 cloves garlic, minced. 2 tablespoons fish sauce. 2 tablespoons soy sauce. 2 tablespoons brown sugar. 1/4 cup vegetable oil. 8 cups mixed greens. 1 cucumber, thinly sliced. 2 carrots, julienned. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, crushed. 1 baguette, sliced and toasted.

Instructions: In a bowl, combine minced lemongrass, minced garlic, fish sauce, soy sauce, and brown sugar to make the marinade for the shrimp. Add the shrimp to the marinade, cover, and refrigerate for at least 30 minutes. In a skillet over medium-high heat, add vegetable oil. Cook the marinated shrimp for 2-3 minutes on each side until they turn pink and opaque. Set aside. In a large salad bowl, combine mixed greens, cucumber slices, julienned carrots, thinly sliced red onion, cilantro leaves, and mint leaves. For the shallot vinaigrette, whisk together 2 tablespoons of the shrimp marinade with 2 tablespoons of rice vinegar and 1 finely chopped shallot. Pour the shallot vinaigrette over the salad and toss to combine. Top the salad with the cooked lemongrass shrimp. Garnish the salad with crushed roasted peanuts. Serve the Banh Mi Salad with toasted baguette slices on the side.

Prep Time: 30 minutes

Cook Time: 6 minutes

Sandee

[menmaterial]

Enjoy these tasty chocolate cupcakes that don't have nuts in them and are topped with a rich ganache frosting. These cupcakes are great for any event and will satisfy your chocolate cravings.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. 1 1/2 cups heavy cream. 12 oz semi-sweet chocolate chips. 2 tbsp unsalted butter. 1 tsp vanilla extract. Pinch of salt. Sprinkles optional, for decoration.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Add the cocoa powder, baking powder, baking soda, and salt to a large bowl. Use a sieve to mix the ingredients together. In a separate bowl, mix the eggs, milk, vegetable oil, and vanilla extract. Mix everything together well. Carefully mix in the water that is boiling. It's okay that the batter isn't very thick. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Get the ganache frosting ready while the cupcakes cool. Over medium heat, bring the heavy cream to a boil in a saucepan. The cream should no longer be hot. Now add the butter, vanilla extract, chocolate chips, and a pinch of salt. Wait a minute for the chocolate to melt. The ganache should be smooth and shiny after being stirred. Allow it to cool a bit. Dip the tops of each cupcake into the ganache to cover them once it has cooled down but is still pourable. You can also spread the ganache on the cupcakes with a spoon. If you want, you can decorate with sprinkles. Before you serve, let the ganache set for about 30 minutes. Take a bite of your chocolate cupcakes without nuts and ganache frosting.

Prep Time: 15 minutes

Cook Time: 18-20

Rebecca Elia MD

[menmaterial]

These Baked Fajita Sliders are a delicious take on traditional fajitas. They are made with seasoned ground beef, onions, peppers, and melted cheese that is baked to perfection on slider buns. They're great for parties, game day, or a quick dinner during the week!

Ingredients: 1 lb ground beef. 1 packet fajita seasoning mix. 1 onion, sliced. 1 bell pepper, sliced. 12 slider buns. 1 cup shredded cheese. 1/4 cup salsa. 1/4 cup sour cream. 1/4 cup chopped cilantro optional.

Instructions: Preheat oven to 375F 190C. In a skillet, brown ground beef over medium heat. Add fajita seasoning mix, sliced onion, and bell pepper to the skillet. Cook until vegetables are softened. Slice slider buns in half and place the bottom halves in a baking dish. Spread beef mixture evenly over the bottom halves of the slider buns. Sprinkle shredded cheese over the beef mixture. Place the top halves of the slider buns over the cheese. Cover with foil and bake for 10-15 minutes, or until cheese is melted and sliders are heated through. Serve sliders with salsa, sour cream, and chopped cilantro on the side, if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Crinkhill National School