#DeliciousCombination

[noagarnier]

Enjoy the delectable combination of chocolate chips and chopped walnuts in these delectable walrus cookies. They're a treat for all ages, perfectly crunchy on the edges and chewy in the center.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/2 cup chopped walnuts.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry flour mixture to the wet ingredients and mix just until everything is combined. Add the chocolate chips and chopped walnuts and mix them into the dough so that they are spread out evenly. Using a spoon or cookie scoop, place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. With milk or your favorite drink, these walrus cookies are a great treat.

Prep Time: 15 minutes

Cook Time: 10 minutes

One Song Productions

[omnomberrybars]

This salad is cool and tasty. It has the sweetness of fresh strawberries, the earthiness of quinoa, a hint of heat from the sriracha, and the crunch of almonds.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 2 cups fresh strawberries, hulled and sliced. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup crumbled feta cheese. 1/4 cup chopped roasted almonds. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon sriracha sauce. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a medium-sized saucepan. Add the rinsed quinoa, turn down the heat to low, cover, and let it cook for 15 to 20 minutes, or until the water is absorbed. Once the quinoa is cool enough to touch, take it off the heat and fluff it up with a fork. Place the cooked quinoa, strawberry slices, cucumber dices, red onion slices, cilantro leaves, and mint leaves in a large bowl. Whisk the extra-virgin olive oil, balsamic vinegar, honey, and Sriracha sauce together in a small bowl. Add salt and pepper to taste. Add the dressing to the salad and mix everything together by tossing. On top of the salad, crumble some feta cheese and chop up some roasted almonds. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

nenaz babaee

[dilloaimigrumi]

This Bacon Swiss Cheese Chicken recipe is a delightful combination of crispy bacon, tender chicken, and gooey Swiss cheese. It's easy to prepare and makes for a delicious and satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of bacon. 4 slices of Swiss cheese. 1/2 cup of mayonnaise. 1/4 cup of grated Parmesan cheese. 1/4 cup of breadcrumbs. 1 teaspoon of garlic powder. 1 teaspoon of paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. Season chicken breasts with salt, pepper, garlic powder, and paprika. In a bowl, combine mayonnaise, grated Parmesan cheese, and breadcrumbs. Mix well. Wrap each chicken breast with 2 slices of bacon, securing them with toothpicks. Place the bacon-wrapped chicken breasts in a baking dish. Spread the mayonnaise mixture evenly over the top of each chicken breast. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the bacon is crispy. During the last 5 minutes of baking, top each chicken breast with a slice of Swiss cheese and return to the oven until the cheese is melted and bubbly. Remove toothpicks before serving. Garnish with fresh parsley. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Yoga

[alexdrummo]

A delightful combination of flavors and textures - the peppery arugula pistachio pesto pairs perfectly with the sweetness of nectarines and the saltiness of prosciutto on a crispy grilled flatbread. A gourmet pizza experience!

Ingredients: 2 flatbreads. 1 cup arugula. 1/2 cup pistachios. 1/4 cup grated Parmesan cheese. 2 cloves garlic. 1/4 cup olive oil. Salt and pepper to taste. 2 nectarines, sliced. 4 slices of prosciutto. 1 cup mozzarella cheese, shredded.

Instructions: Warm up the grill over medium-high heat. Put arugula, pistachios, Parmesan cheese, garlic, and olive oil in a food processor and blend them together. To make the pesto, blend everything together until it's smooth. Add pepper and salt to taste. Spread olive oil on one side of each flatbread and place them on the grill, oil side down. Put them on the grill for two to three minutes, or until they get grill marks. Spread the arugula pistachio pesto on the side of each flatbread that was grilled after taking them off the grill. Put mozzarella cheese, sliced prosciutto, and sliced nectarines on top of the flatbreads. Put the flatbreads back on the grill and cook for three to four more minutes, until the cheese melts and the edges get crispy. Take it off the grill, cut it up, and serve it hot. Grilled Flatbread Pizza with Arugula Pistachio Pesto, Nectarines, and Prosciutto is a great food to eat.

Prep Time: 15 minutes

Cook Time: 10 minutes

faith nolton

[tiens-toidroite]

The healthy kale, the creamy burrata cheese, and the tasty garlic in this Kale Burrata Pasta go so well together. This dish is both easy and fancy, and it's great for a quick dinner during the week or a cozy meal on the weekend.

Ingredients: 200g pasta. 2 cups kale, chopped. 200g burrata cheese. 2 cloves garlic, minced. 3 tbsp olive oil. Salt and pepper to taste. Chili flakes optional. Grated Parmesan cheese for topping.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Save half a cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Put chopped kale in the pan and cook it until it wilts. Add the cooked pasta and the pasta water that you saved to the pan. Sprinkle to mix. You can add chili flakes, salt, and pepper to taste. Break up the burrata cheese and sprinkle it on top of the pasta. Allow it to melt a little. Grate some Parmesan cheese on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Nicaragua Escapade

[edgarsux]

The earthy mushrooms, rich Fontina cheese, and fragrant thyme in this Mushroom Fontina Flatbread Pizza go so well together. This pizza recipe is quick and easy, and it's great for a weeknight dinner or an appetizer at a party.

Ingredients: 1 pre-made pizza dough. 2 cups sliced mushrooms. 1 cup shredded Fontina cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon fresh thyme leaves. Salt and pepper to taste. Fresh arugula for garnish optional.

Instructions: Preheat your oven to 450F 230C. Roll out the pizza dough on a floured surface into a rectangular shape, about 1/4 inch thick. Transfer the dough to a baking sheet lined with parchment paper. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sliced mushrooms, then saut until the mushrooms are tender and golden brown, about 5-7 minutes. Season with salt and pepper. Spread the sauted mushrooms evenly over the pizza dough. Sprinkle the shredded Fontina cheese and grated Parmesan cheese over the mushrooms. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the flatbread pizza from the oven and sprinkle fresh thyme leaves over the top. Optional: Garnish with fresh arugula for a touch of greenery. Slice the flatbread into serving portions and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kayla Krenichynrn

[ryuuseieatspancakes]

These Honey Oatmeal Peanut Butter Cookies are a delightful blend of nutty peanut butter, sweet honey, and hearty rolled oats. They're easy to make and perfect for a quick snack or a sweet treat.

Ingredients: 1 cup peanut butter. 1/2 cup honey. 1 egg. 1 cup rolled oats. 1/2 cup flour. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, honey, and egg in a bowl and mix them together. Mix until it's smooth. Flour, baking soda, salt, and rolled oats should all be added. To make cookie dough, mix it well. Take small amounts of dough and roll them into balls. Cover the baking sheet with foil and put them on it. Spread out each cookie ball gently with a fork and make a cross pattern on top of them. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. As a healthy treat, enjoy these tasty honey oatmeal peanut butter cookies!

Prep Time: 15 minutes

Cook Time: 10-12

[marysuepoots]

These lentil and rice burritos with caramelized onions are a filling and nutritious lunch that combine the flavors of the Middle East and Mexican cuisines in a delicious way.

Ingredients: 1 cup lentils, rinsed. 1 cup basmati rice. 2 large onions, thinly sliced. 3 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon coriander. 1/2 teaspoon cinnamon. Salt and pepper to taste. 4 large tortillas. 1/2 cup tahini sauce. Fresh parsley, chopped, for garnish.

Instructions: Cook lentils according to package instructions until tender. Drain any excess water. In a separate pot, cook basmati rice according to package instructions. In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, stirring occasionally. Add cooked lentils and rice to the skillet with caramelized onions. Sprinkle cumin, coriander, cinnamon, salt, and pepper. Mix well and cook for an additional 5 minutes. Warm tortillas in a dry pan or microwave according to package instructions. Spread a generous portion of the lentil and rice mixture onto each tortilla. Drizzle tahini sauce over the filling, and sprinkle chopped fresh parsley on top. Fold the sides of the tortilla in and roll it up to form a burrito. Serve warm and enjoy your Middle Eastern Lentil Rice Burritos!

Jake

[mariabala]

Peanut Butter Pretzel Chocolate Chip Cookie Bites combine rich peanut butter and chocolate flavors with a salty pretzel crunch. They're ideal for satisfying your sweet and salty cravings in bite-sized form.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup crushed pretzels. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, white sugar, and brown sugar in a bowl and mix them together. Mix until it's nice and smooth. Mix the egg and vanilla extract into the peanut butter mixture until everything is well mixed together. The chocolate chips and crushed pretzels should be carefully mixed in. Drop small amounts of dough onto the baking sheet that has been prepared using a small cookie scoop or spoon. Using a fork, gently press down on each piece of dough to make a crisscross pattern. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. As a snack or dessert, these Peanut Butter Pretzel Chocolate Chip Cookie Bites are a treat!

Prep Time: 15 minutes

Cook Time: 10-12

Rosemary Quinn

[championscast]

With hearty sweet potatoes and a cool strawberry salsa, this slow cooker recipe pairs tender pork tenderloin with the sweet taste of balsamic vinegar.

Ingredients: 2 pork tenderloins, about 1.5 pounds each. 1/2 cup balsamic vinegar. 1/4 cup honey. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 large sweet potatoes, peeled and diced. 1 cup diced strawberries. 1/4 cup chopped fresh cilantro. 1 jalapeo pepper, seeded and minced. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a small bowl, mix together balsamic vinegar, honey, garlic, thyme, rosemary, salt, and pepper. Place pork tenderloins in the slow cooker. Pour the balsamic mixture over the pork, ensuring it's evenly coated. Add diced sweet potatoes around the pork in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until pork is tender and cooked through. In a separate bowl, combine diced strawberries, cilantro, jalapeo, lime juice, salt, and pepper to make the salsa. Serve pork and sweet potatoes with the strawberry salsa on top. Enjoy!

Tasting with Tiffany

[ledebat]

Indulge in the rich flavors of Thai tea paired with creamy condensed milk ice cream for a delightful treat.

Ingredients: 4 cups water. 3/4 cup Thai tea leaves. 3/4 cup sweetened condensed milk. 4 scoops vanilla ice cream. Crushed ice.

Instructions: Bring water to a boil in a saucepan. Remove from heat, add Thai tea leaves, and let steep for 5-10 minutes. Strain the tea into a pitcher and let it cool. Pour condensed milk into a shallow dish and freeze until solid. Once the condensed milk is frozen, scoop ice cream into serving glasses. Add a scoop of condensed milk ice cream to each glass. Fill glasses with crushed ice and pour the cooled Thai tea over the top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Emily

[pepethefrognet]

Enjoy the deliciousness of grilled chicken with melted cheese, fresh veggies, and your favorite sauce, all packed between two slices of toasted bread.

Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 slices of bread. 2 slices of cheese your choice. Lettuce leaves. Sliced tomatoes. Sliced onions. Mayonnaise or your favorite sauce.

Instructions: Add salt and pepper to the chicken breasts. Fry or grill food over medium-high heat while adding olive oil. The chicken breasts should be cooked all the way through after being grilled for 6 to 8 minutes on each side. In a toaster or on the grill, toast the bread slices until they are just barely golden. In the last minute of grilling, put a slice of cheese on top of each chicken breast to melt. On one side of each slice of bread, spread mayonnaise or your favorite sauce. On half of the bread slices, arrange lettuce leaves, tomato slices, chicken breasts that have been grilled, and onion slices. Add the last few slices of bread on top to make sandwiches. If you want, you can cut the sandwiches in half and serve them right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ella Becker

[reigulus]

Honey Sriracha Chicken

Get ready to set your taste buds on a flavor adventure with our English-taught recipe for Honey Sriracha Chicken. Indulge in the perfect blend of sweetness and heat, and expand your culinary skills in the process. Let's cook up something extraordinary.

[whoretalk]

Braised Pork Ribs and Kimchi Looking for a mouthwatering fusion of flavors? Look no further. Our braised pork ribs and kimchi dish will take your taste buds on a delightful journey. Give it a try and let the amazing blend of tender meat and spicy tanginess make your day.

[readytowendigo]

Honey Sriracha Chicken

Looking to add some fiery flavor to your kitchen repertoire? Our educational guide on making Honey Sriracha Chicken has got you covered. Learn the secrets behind this lip-smacking dish and impress your friends and family.

[dsnopphotography]

Float of Melon and Raspberry Soda Sip on a symphony of sweet and tangy notes with our enchanting Melon Raspberry Soda Float - a lush combination that will dance on your taste buds like a graceful waltz.