queerlyrepme

[queerlyrepme]

Indulge in the ultimate chocolate lover's dessert with this decadent chocolate skillet cookie. It's quick and easy to make, perfect for sharing, and a delightful treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/4 cup cocoa powder. Vanilla ice cream optional, for serving.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined. Add the egg and vanilla extract to the mixture, and mix until smooth. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips. Transfer the cookie dough to a greased 10-inch cast iron skillet, and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and the center is set. Remove the skillet from the oven and let it cool slightly. Serve warm, optionally with a scoop of vanilla ice cream. Enjoy your delicious chocolate skillet cookie!

Prep Time: 15 minutes

Cook Time: 25 minutes

Camp runamukl

[queerlyrepme]

A delightful fusion of flavors with a spicy kick, these slow cooker curried noodles are perfect for warming up on chilly days. The creamy coconut curry sauce infuses the noodles and veggies with rich flavor, while the red pepper flakes add a satisfying heat.

Ingredients: 1 lb dried noodles. 2 cups vegetable broth. 1 can 14 oz coconut milk. 2 tbsp red curry paste. 1 tbsp soy sauce. 1 tbsp brown sugar. 1 tsp ground ginger. 1 tsp garlic powder. 1/2 tsp red pepper flakes. 1 bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1 cup sliced mushrooms. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: In a slow cooker, combine vegetable broth, coconut milk, red curry paste, soy sauce, brown sugar, ground ginger, garlic powder, and red pepper flakes. Stir well. Add noodles, bell pepper, carrot, broccoli, and mushrooms into the slow cooker. Stir to coat everything with the sauce. Cover and cook on low for 4-5 hours or until noodles are tender, stirring occasionally. Once noodles are cooked, stir in chopped cilantro and season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

China Express

[queerlyrepme]

Steph's Summer Salad is a healthy and cool dish that is great for hot summer days. This meal is perfect for people following a ketogenic diet because it is full of healthy vegetables and creamy avocado.

Ingredients: 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 avocado, diced. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, and feta cheese. Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper. Toss gently to combine all ingredients evenly. Serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

févaf

[queerlyrepme]

In pancake form, you can enjoy the tastes of Boston Cream Pie. There is vanilla pudding inside these fluffy pancakes, and a rich chocolate glaze covers the whole thing.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/4 cup heavy cream. 1/4 cup confectioners' sugar. 1/2 teaspoon vanilla extract. 1/4 cup vanilla pudding.

Instructions: Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk. Take out a different bowl and mix the milk, egg, melted butter, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Put a griddle or nonstick skillet over medium-low heat and use cooking spray or butter to lightly coat it. Place pancake batter portions of 1/4 cup on the griddle. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Make the chocolate glaze while the pancakes are cooking. Put the heavy cream in a small saucepan and heat it until it starts to simmer. Take it off the heat and add the chocolate chips. After one minute, stir it until it's smooth. Add half a teaspoon of vanilla extract and mix well. To make the filling, mix the confectioners' sugar and 1/4 cup of vanilla pudding in a different bowl using a whisk. Put one pancake on a plate, spread some vanilla pudding mixture on top of it, and then stack another pancake on top of it. Do this again and again until you have a stack of pancakes and pudding. To make the chocolate glaze, pour it over the pancake stack. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

Helenas Salon

[queerlyrepme]

This is a delicious BBQ recipe for corned beef brisket that has a tasty bourbon and molasses glaze that makes it just the right amount sweet and smokey. Perfect for BBQ fans and people who want to improve their corned beef experience.

Ingredients: 1 Corned Beef Brisket approximately 4-5 pounds. 1 cup Bourbon. 1/2 cup Molasses. 1/4 cup Dijon mustard. 3 cloves Garlic, minced. 1 teaspoon Black pepper, freshly ground. 1 teaspoon Paprika. 1/2 teaspoon Cloves, ground. 1/4 teaspoon Cinnamon. Salt, to taste. 1 tablespoon Olive oil.

Instructions: Set your grill's temperature to medium-high. Mix the bourbon, molasses, Dijon mustard, garlic powder, black pepper, paprika, ground cinnamon, ground cloves, and salt in a small saucepan. Simmer on medium heat for 10 to 15 minutes, stirring every now and then, until the glaze gets a little thicker. Take it off the heat and let it cool down. Use cold water to rinse the corned beef brisket and paper towels to dry it. Salt and olive oil should be used to season the brisket. Set the grill to high heat and sear the brisket on all sides until a golden crust forms. Spread the bourbon and molasses glaze out evenly over the brisket by brushing it on. Turn down the heat on the grill to medium-low, cover it, and keep cooking the brisket for another two to three hours, or until it's done the way you like it. At least once every 30 minutes, brush the glaze on. After the brisket is done, take it off the grill and let it rest for 10 minutes. Then, cut it into slices. Cross-grain-slice the corned beef brisket and serve with any extra glaze on the side.

Prep Time: 20 minutes

Cook Time: 150 minutes

Echo and Xpect

[queerlyrepme]

The appetizer Avocado Bruschetta with Balsamic Reduction is delicious and full of fresh flavors. It has creamy avocado, tomatoes, basil, and the sweet tang of balsamic reduction. It's great for parties or as a light snack.

Ingredients: 2 ripe avocados. 1 small red onion, finely diced. 1-2 cloves of garlic, minced. 2 tomatoes, diced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. 1 French baguette, sliced. Balsamic reduction for drizzling.

Instructions: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados with a fork or potato masher until smooth but still slightly chunky. Add the diced red onion, minced garlic, diced tomatoes, and chopped basil to the mashed avocados. Mix well. Drizzle extra virgin olive oil and balsamic vinegar over the avocado mixture. Season with salt and pepper to taste. Mix until everything is well combined. Slice the French baguette into rounds and lightly toast them. Spoon the avocado mixture onto the toasted baguette slices. Drizzle with balsamic reduction for added flavor and decoration. Serve immediately as a delicious appetizer or snack.

Prep Time: 15 minutes

Cook Time: 5 minutes

ASA Industry

[queerlyrepme]

Chicken fajitas are a versatile and flavorful dish that's perfect for a family meal. This gluten-free version swaps out flour tortillas for corn tortillas, making it suitable for those with gluten sensitivities or allergies.

Ingredients: 1 lb chicken breasts, sliced thinly. 2 bell peppers, sliced. 1 onion, sliced. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 lime, juiced. 1/4 cup chopped cilantro. Gluten-free corn tortillas, warmed.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add sliced chicken breasts and cook until browned, about 5-6 minutes. Add sliced bell peppers, onion, and minced garlic to the skillet. Cook until vegetables are tender, about 5 minutes. Sprinkle chili powder, cumin, paprika, salt, and pepper over the chicken and vegetables. Stir to combine. Squeeze lime juice over the mixture and stir in chopped cilantro. Serve the chicken and vegetable mixture on warmed gluten-free corn tortillas. Optional toppings: avocado slices, dairy-free cheese, salsa, and dairy-free sour cream.

Prep Time: 15 minutes

Cook Time: 15 minutes

Infinite – Artists and Clients

[queerlyrepme]

Indulge in the rich flavors of perfectly seared steak bathed in garlic herb butter. This dish is a savory delight that will leave your taste buds longing for more.

Ingredients: 2 beef steaks such as ribeye or sirloin. 4 cloves garlic, minced. 4 tablespoons butter, divided. 1 tablespoon chopped fresh parsley. 1 teaspoon chopped fresh thyme leaves. Salt and black pepper to taste.

Instructions: Season the steaks generously with salt and black pepper on both sides. In a skillet over medium-high heat, melt 2 tablespoons of butter. Add the steaks to the skillet and cook to desired doneness, flipping once about 4-5 minutes per side for medium-rare. In the last minute of cooking, add the minced garlic and remaining 2 tablespoons of butter to the skillet, basting the steaks with the melted butter and garlic. Sprinkle chopped parsley and thyme over the steaks, then remove from heat and let rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Jacksonville Elementary School PTA

[queerlyrepme]

Delicious and savory, these Mustard-Glazed Ribs are perfect for a barbecue feast. The combination of Dijon mustard, honey, and spices creates a mouthwatering glaze that enhances the flavor of tender baby back ribs.

Ingredients: 3 lbs baby back ribs. 1 cup Dijon mustard. 1/2 cup honey. 1/4 cup apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. Salt and black pepper to taste.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix Dijon mustard, honey, apple cider vinegar, minced garlic, smoked paprika, onion powder, salt, and black pepper to create the glaze. Rub the ribs with the glaze, ensuring an even coating on both sides. Place the ribs on the preheated grill and cook for 15 minutes, turning occasionally to avoid burning. Baste the ribs with additional glaze while cooking. Continue grilling for an additional 20-25 minutes or until the ribs are cooked through and have a caramelized glaze. Remove ribs from the grill and let them rest for a few minutes before slicing. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

lex for efl

[queerlyrepme]

It's quick and easy to cook steak in an air fryer. The air fryer's high heat makes sure that the outside gets a nice sear while the inside stays soft and juicy.

Ingredients: 2 steaks about 1 inch thick. 1 tablespoon olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika.

Instructions: Preheat your air fryer to 400F 200C for 5 minutes. Rub the steaks with olive oil on both sides. In a small bowl, mix together the salt, black pepper, garlic powder, and paprika. Season both sides of the steaks with the spice mixture. Place the steaks in the air fryer basket in a single layer. Cook the steaks in the air fryer for 10-12 minutes for medium-rare, or adjust the time for your desired level of doneness. Flip the steaks halfway through the cooking time. Remove the steaks from the air fryer and let them rest for a few minutes before serving. Slice and enjoy your perfectly cooked air fryer steak!

Prep Time: 10 minutes

Cook Time: 12 minutes

levi stute

[queerlyrepme]

This quick and refreshing kiwi ice cream is perfect for those warm summer evenings. It combines the tangy sweetness of ripe kiwis with creamy richness, resulting in a delightful treat.

Ingredients: 4 ripe kiwis, peeled and diced. 1 cup heavy cream. 1/2 cup condensed milk. 1 tablespoon lemon juice.

Instructions: Using a blender, blend the diced kiwis until they are smooth. Whip the heavy cream in a different bowl until stiff peaks form. The condensed milk and lemon juice should be mixed into the whipped cream. Mix the kiwi puree into the other ingredients by folding them in slowly. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Enjoy kiwi ice cream with scoops!

Prep Time: 15 minutes

Cook Time: 0 minutes

mithun kumar

[queerlyrepme]

Indulge in these gluten-free hazelnut chia pancakes that are not only delicious but also packed with nutrients. The hazelnut flour and chia seeds add a delightful nutty flavor and a boost of protein and fiber. Perfect for a hearty breakfast or brunch.

Ingredients: 1 cup hazelnut flour. 1/4 cup chia seeds. 2 tablespoons honey or maple syrup. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup almond milk. 1 teaspoon vanilla extract. 1 tablespoon coconut oil for cooking. Fresh berries and maple syrup for serving.

Instructions: Put hazelnut flour, chia seeds, baking powder, and salt in a bowl and mix them together. Add the eggs, honey or maple syrup, almond milk, and vanilla extract to a different bowl and mix them together using a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Put a nonstick skillet over medium-low heat and add a little coconut oil to coat it. For every pancake, put 1/4 cup of pancake batter on the pan. Each side should cook for two to three minutes, or until golden brown and fully cooked. You can put fresh berries and maple syrup on top of the hazelnut chia pancakes. Have fun with your gluten-free chia pancakes with hazelnuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

imago dei summit

[queerlyrepme]

This slow cooker apple butter recipe is vegan and makes a rich, tasty spread that is great on toast, oatmeal, or as a topping for vegan desserts. Apples are naturally sweet, and the slow cooking process brings out their sweetness. Spices add warmth and depth of flavor.

Ingredients: 10 apples, peeled, cored, and sliced. 1/2 cup apple cider vinegar. 1 cup granulated sugar. 1/2 cup packed brown sugar. 1 tablespoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: In a slow cooker, combine sliced apples, apple cider vinegar, granulated sugar, brown sugar, cinnamon, cloves, nutmeg, and salt. Cover and cook on low for 8-10 hours, or until the apples are very tender. Use an immersion blender to blend the cooked apples until smooth. Continue cooking uncovered on low for an additional 1-2 hours, or until the apple butter has thickened to your desired consistency. Transfer the apple butter to sterilized jars and let cool to room temperature. Refrigerate the apple butter for up to 2 weeks.

Prep Time: 20 minutes

Cook Time: 600 minutes

Pinecrest Parent Council

[queerlyrepme]

Enjoy vegan peanut butter and chocolate pudding parfaits, which are rich and creamy. This sweet treat has layers of rich chocolate pudding, sliced bananas, and crunchy peanuts. It's sure to satisfy your sweet tooth. Great for any event or as a special dessert!

Ingredients: 1 can 14 oz coconut milk. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup creamy peanut butter. 1 tsp vanilla extract. 1/4 cup vegan chocolate chips. 1/4 cup chopped peanuts. 2 ripe bananas, sliced. Vegan whipped cream optional.

Instructions: Cocoa powder, peanut butter, maple syrup, and vanilla extract should all be mixed together in a saucepan. Over medium-low heat, whisk until everything is well mixed and slightly thicker, about 5 to 7 minutes. Take it off the heat and let it cool for ten to fifteen minutes. To make parfaits, put sliced bananas, chocolate chips, chopped peanuts, and pudding mix in glasses or jars. Do this again and again until the glasses are full. If you want, you can add vegan whipped cream on top. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more chocolate chips and peanuts as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Multidisciplinary Conference on Technology and Engineering

[queerlyrepme]

Een heerlijk recept voor Cordon Bleu met een zoete twist van honingmosterd, geserveerd met geroosterde krieltjes en bospeen uit de Airfryer. Een snelle en smakelijke maaltijd!

Ingredients: 4 kipfilets. 4 plakken ham. 4 plakken kaas. 4 eetlepels honingmosterd. 500g krieltjes. 500g bospeen. 2 eetlepels olijfolie. Zout en peper naar smaak.

Instructions: Get the air fryer hot enough 180C. Open the kipfilets quickly, but not all the way, so you get a pocket. Rub the inside of the kipfilets with honing paste, and then put in a piece of bacon and a sausage. Rub the chicken breasts with salt and pepper to taste. Place the kipfilets in the air fryer and cook them for about 15 to 20 minutes at 180C, or until they appear golden and the cheese melts. Sprinkle the krieltjes with olive oil, salt, and pepper. Put the krieltjes and bospeen in the air fryer and cook them with the kipfilets for 15 to 20 minutes, or until they turn a golden brown color. Serve the Cordon Bleu with the hand-held horn and the krieltjes. Very tasty food!

Prep Time: 15 minutes

Cook Time: 40 minutes

suisse bank

[queerlyrepme]

A rich and creamy spinach and artichoke dip that is safe for people on the keto diet. Great for parties or snacks.

Ingredients: 1 cup spinach, chopped. 1 cup artichoke hearts, chopped. 1/2 cup cream cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 2 cloves garlic, minced. 1/2 teaspoon onion powder. 1/4 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Put all the ingredients in a bowl and mix them together until they are well blended. Put the mixture in a baking dish and make sure it's spread out evenly. You should bake it for 20 to 25 minutes, or until the top is bubbly and golden. Serve hot with vegetable sticks or crackers that are good for keto.

Prep Time: 10 minutes

Cook Time: 25 minutes

Willow Glen Performing Arts

[queerlyrepme]

These Easter Rocky Road Brownies are a delightful way to use up leftover Easter eggs and candies. Rich, chocolatey brownies studded with mini marshmallows, nuts, and colorful Easter candies, they're perfect for indulging in the festive spirit!

Ingredients: 200g dark chocolate. 200g butter. 200g sugar. 3 eggs from Easter eggs, if available. 100g all-purpose flour. 50g cocoa powder. 150g mini marshmallows. 100g chopped nuts e.g., almonds or walnuts. 100g mixed Easter candy e.g., mini chocolate eggs or candy-coated chocolates.

Instructions: Preheat the oven to 180C 350F. Grease and line a baking tray with parchment paper. In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and stir in the sugar until well combined. Beat in the eggs, one at a time, until fully incorporated. Sift in the flour and cocoa powder, then fold gently until the mixture is smooth. Fold in the mini marshmallows, chopped nuts, and mixed Easter candy until evenly distributed. Pour the mixture into the prepared baking tray and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and allow to cool completely in the tray. Once cooled, transfer the brownies to a cutting board and cut into squares or bars. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

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