tewhitney

[tewhitney]

North Middle School Theater

[tewhitney]

Thai-style curry with lots of rich flavors. Tender beef slices and hearty potatoes are cooked in a base of creamy coconut milk with fragrant Massaman curry paste and spices.

Ingredients: 500g beef, thinly sliced. 2 large potatoes, peeled and cubed. 1 can 400ml coconut milk. 3 tablespoons Massaman curry paste. 2 tablespoons peanut oil. 1 onion, sliced. 3 cloves garlic, minced. 1 tablespoon brown sugar. 2 tablespoons fish sauce. 1 tablespoon tamarind paste. 1 cinnamon stick. 3 cardamom pods. 1 bay leaf. 1 cup beef broth. 1/4 cup roasted peanuts, chopped. Fresh cilantro leaves, for garnish.

Instructions: Put peanut oil in a big pot and heat it over medium-low heat. Put in the Massaman curry paste and stir it around constantly for one minute. Add the garlic and onion and cook until they get soft. Put in the beef slices and cook them until they turn brown. Put in the potatoes, brown sugar, fish sauce, tamarind paste, cinnamon stick, cardamom pods, bay leaf, and coconut milk. Mix well. Bring to a low boil, then turn down the heat. Put the lid on top and cook for 30 to 40 minutes, or until the potatoes are done and the beef is soft. Take the bay leaf, cinnamon stick, and cardamom pods out of the pot. If you need to, change the seasoning. Put it on the plate hot, with chopped peanuts and fresh cilantro leaves on top. Have fun!

Prep Time: 15 minutes

Cook Time: 40 minutes

gas gangrene

[tewhitney]

Delicious grilled chicken paired with a refreshing avocado salsa makes for a satisfying keto-friendly meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and black pepper to taste. 2 ripe avocados, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1 jalapeno, seeded and diced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and black pepper to taste.

Instructions: Warm the grill up to a medium-high level. Olive oil, garlic powder, salt, and black pepper should all be mixed together in a small bowl. The chicken breasts should be rubbed with the spice mix on both sides. Grill the chicken for about six to seven minutes on each side, or until it's fully cooked and the middle is no longer pink. Put diced avocados, cherry tomatoes, red onion, jalapeo, cilantro, lime juice, salt, and black pepper in a medium bowl. While the chicken is cooking, make the avocado salsa. Combine well. Take the chicken off the grill when it's done and let it rest for a few minutes. Put avocado salsa on top of grilled chicken and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kaiju caliber

[tewhitney]

These soft and chewy Fluffernutter cookies combine the classic flavors of peanut butter and marshmallow fluff in a delightful treat that no one will be able to resist. The creamy peanut butter and fluffy marshmallow create a perfect harmony of textures and flavors.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon pure vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup creamy peanut butter. 1 1/2 cups marshmallow fluff. 1/2 cup chopped roasted peanuts optional.

Instructions: Preheat your oven to 350F 175C and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the creamy peanut butter and marshmallow fluff until evenly distributed throughout the dough. If desired, add chopped roasted peanuts for extra crunch. Drop spoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Once cooled, these soft, chewy, and irresistible Fluffernutter cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 10-12

Virtasalmen Kalastusalue

[tewhitney]

A delicious and refreshing salad featuring the flavors of Middle Eastern kibbeh, with bulgur wheat, walnuts, feta cheese, and fresh herbs. Perfect for a light and satisfying meal.

Ingredients: 1 cup bulgur wheat. 1/2 cup finely chopped walnuts. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup finely diced red onion. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Boil water and pour it over the bulgur wheat in a large bowl. It should sit for 15 minutes. After that, drain it and squeeze out any extra water. Soak the bulgur wheat and then mix it with chopped walnuts, crumbled feta cheese, fresh parsley, fresh mint, and diced red onion in a bowl. Mix the lemon juice, ground cumin, salt, and pepper with a whisk in a small bowl. Add the dressing to the bulgur wheat mix and mix everything together until it's well mixed. Place lettuce leaves on a platter and cover them with the walnut-feta kibbeh salad mixture. If you want, you can add more fresh herbs and walnuts as a garnish. Have fun with your Walnut Feta Kibbeh Salad!

Prep Time: 20 minutes

Cook Time: 0 minutes

cleaning service st. louis

[tewhitney]

This Crunchy Asian Ramen Noodle Salad is a delightful blend of textures and flavors. The crispy ramen noodles and toasted seeds add a satisfying crunch, while the fresh vegetables and zesty dressing provide a burst of Asian-inspired taste. It's a perfect side dish or a light meal on its own.

Ingredients: 2 packs of ramen noodles. 1/2 cup sliced almonds. 1/2 cup sesame seeds. 1/2 cup sunflower seeds. 1 head of napa cabbage, thinly sliced. 1/2 cup thinly sliced green onions. 1/2 cup shredded carrots. 1/4 cup chopped fresh cilantro. 1/4 cup soy sauce. 1/4 cup rice vinegar. 1/4 cup vegetable oil. 2 tablespoons honey. 1 teaspoon grated fresh ginger. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the ramen noodles in a large bowl and break them up into small pieces. Toast the whole sunflower seeds, sesame seeds, and sliced almonds in a dry skillet over medium-low heat until they get a light brown color and a nice smell. Take them off the heat and let them cool down. Add the toasted seeds to the ramen noodles that have been broken up. Napkin slices, green onions, shredded carrots, and chopped cilantro should all be added. To make the dressing, mix the soy sauce, rice vinegar, vegetable oil, honey, grated ginger, minced garlic, salt, and pepper in a different bowl. Cover the salad with the dressing, then toss it all together until it's well sealed. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can add more cilantro to the top of the Crunchy Asian Ramen Noodle Salad before serving it cold.

Prep Time: 20 minutes

Cook Time: 10 minutes

misfit stream

[tewhitney]

A delicious tart with the earthy tastes of mushrooms and spinach, topped with creamy cheese and a flaky pie crust.

Ingredients: 1 pie crust. 1 cup sliced mushrooms. 2 cups fresh spinach, chopped. 1/2 cup grated cheese such as Swiss or Gruyere. 4 eggs. 1 cup milk. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Once the mushrooms are golden brown, add the chopped spinach and cook until it wilts. Take it off the heat and let it cool down a bit. Add eggs, milk, salt, and pepper to a bowl and mix them together using a whisk. In a tart pan, put the pie crust. Cover the crust with the mushroom and spinach mixture. Grate some cheese on top. Put the egg mix on top of the filling in the tart shell. It should be baked for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Take it out of the oven and let it cool for a few minutes before cutting it up and serving it.

Prep Time: 20 minutes

Cook Time: 40 minutes

gbar roadshow

[tewhitney]

Delight your taste buds with this succulent Roasted Pork Tenderloin, marinated in a flavorful blend of white wine, garlic, and rosemary. The result is a tender and juicy dish that's perfect for any barbecue gathering.

Ingredients: 2 pork tenderloins about 1 pound each. 1 cup white wine. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. Salt and black pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add white wine, minced garlic, chopped rosemary, salt, and black pepper to a bowl. This is how you make the marinade. Put the pork tenderloins in a plastic bag that can be closed again and again, and then pour the marinade over them. Put the bag in the fridge for at least 30 minutes with the lid on. When the pork tenderloins are ready, take them out of the bag and let them warm up at room temperature. A skillet that can go in the oven should have olive oil in it. Grill the pork tenderloins all the way through until they are golden brown. Place the skillet in an oven that has already been heated and pour any remaining marinade over the tenderloins. Roast for 20 to 25 minutes, or until the internal temperature reaches 145F 63C. Halfway through the cooking time, baste the meat with the pan juices. Take the pork out of the oven and let it rest for 5 minutes before cutting it. Serve the pork tenderloin slices with the juices from the pan and enjoy!

Prep Time: 40 minutes

Cook Time: 25 minutes

agility brandys

[tewhitney]

Creamy shrimp salad is a delightful dish that combines succulent shrimp with a creamy dressing and crunchy vegetables. It's perfect for a light lunch or dinner, especially during the warmer months.

Ingredients: 1 lb shrimp, cooked and peeled. 1 cup mayonnaise. 2 tablespoons lemon juice. 1/4 cup celery, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup bell pepper, finely chopped. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Put cooked shrimp, mayonnaise, and lemon juice in a large bowl. Combine well. Chop up some red onion, bell pepper, and celery and add them to the shrimp. Add pepper and salt. Add everything to the bowl and mix it well. Put the shrimp salad in the fridge for at least 30 minutes so that the flavors can mix. Place the creamy shrimp salad on top of some lettuce leaves. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Shoot the Red

[tewhitney]

You can fill these classic crepes with a wide range of sweet or savory ingredients and still enjoy them. You can eat them for breakfast, brunch, or dessert, and they will satisfy your hunger.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. 1 tablespoon sugar optional. 1 teaspoon vanilla extract optional. Additional melted butter for cooking.

Instructions: In a blender, combine the flour, eggs, milk, melted butter, salt, sugar if desired, and vanilla extract if desired. Blend until the batter is smooth. Heat a non-stick skillet or crepe pan over medium-high heat. Brush it with melted butter. Pour a small amount of batter into the center of the skillet and immediately tilt it in a circular motion to spread the batter thinly across the bottom. Cook the crepe for about 2 minutes or until the edges start to lift and the bottom is golden brown. Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until golden brown. Repeat the process with the remaining batter, adding a bit of melted butter to the skillet before each crepe. Serve the crepes warm with your favorite toppings such as Nutella, fresh berries, whipped cream, or lemon juice and sugar. Roll or fold the crepes, and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

canyon high school

[tewhitney]

It has seasoned ground beef, sauted onions and bell peppers, and a tangy sauce made from ketchup. The Banjo Picker Sandwich is a classic Southern treat. Perfectly comforting and tasty!

Ingredients: 1 lb ground beef. 1/4 cup onion, finely chopped. 1/4 cup bell pepper, finely chopped. 1/4 cup ketchup. 1/4 cup water. 1 tsp chili powder. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices American cheese. Butter for toasting buns. Pickles and mustard for topping.

Instructions: While the pan is on medium heat, brown the ground beef, onion, and bell pepper. Keep cooking until the meat is done and the vegetables are soft. Get rid of any extra fat. Add the chili powder, water, ketchup, salt, and black pepper and mix well. Let it cook for 5 to 10 minutes so the flavors can blend. Split the hamburger buns and butter them while the meat mixture is cooking. You can toast them in a different pan or under the broiler until they are golden brown. Put a slice of American cheese on the bottom half of each bun, and then add a lot of the meat mixture on top of that. Add pickles, mustard, and the top half of the bun on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Louisville Trading

[tewhitney]

Island Glazed Pork Tenderloin will make you feel like you're in the tropics. When you add the pineapple and soy to the sweet and savory glaze, it really brings out the flavors of the perfectly roasted tenderloins.

Ingredients: 2 pork tenderloins. 1 cup pineapple juice. 1/2 cup soy sauce. 1/4 cup brown sugar, packed. 3 tablespoons ketchup. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes optional. 1 tablespoon cornstarch optional, for thickening. 2 tablespoons chopped green onions for garnish. 2 tablespoons sesame seeds for garnish. 1 tablespoon chopped cilantro for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Mix pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, minced garlic, ginger, and red pepper flakes in a bowl with a whisk. Put the pork tenderloins in a shallow dish or a plastic bag that can be closed again. Don't use the other half of the glaze right away; save it for later. Put it in the fridge for at least 30 minutes; the longer you leave it there, the better the flavor will be. Heat some oil in a skillet that can go in the oven over medium-high heat. Grill the pork tenderloins all the way through until they are golden brown. Place the skillet in an oven that has already been heated and roast for 15 to 20 minutes, or until the internal temperature reaches 145F 63C. Move the glaze you saved to a saucepan while the pork roasts. You can make the glaze thicker by adding cornstarch. Turn the heat down to low and cook it until it gets thick. Let the pork rest for a few minutes after it's done cooking before cutting it. Pour the thickened glaze over the pork slices. Put green onions, sesame seeds, and cilantro that have been chopped on top. Enjoy the Island Glazed Pork Tenderloin slices with your favorite sides.

Prep Time: 40 minutes

Cook Time: 20 minutes

J L Minitoy Aussies

[tewhitney]

This Shrimp Kale and Red Chard Stir Fry is a flavorful and nutritious dish that comes together quickly. The combination of tender shrimp with hearty greens creates a satisfying meal perfect for any day of the week.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups kale, chopped. 2 cups red chard, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, saut for 1-2 minutes until fragrant. Add shrimp to the skillet, season with salt and pepper, and cook until they turn pink, about 2-3 minutes. Remove the shrimp from the skillet and set aside. In the same skillet, add chopped kale and red chard, saut for 2-3 minutes until wilted. Return the cooked shrimp to the skillet. Add soy sauce, oyster sauce, and sesame oil, stir well to combine. Cook for another 1-2 minutes, allowing the flavors to meld together. Serve the stir-fry over cooked rice. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Salon Abby

[tewhitney]

The nutty tahini, sweet maple syrup, and coconut in these vegan coconut tahini bars make them a real treat. You can eat them as a quick snack or dessert, and they're vegan-friendly!

Ingredients: 1 cup coconut flour. 1/2 cup tahini. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup shredded coconut. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine coconut flour, tahini, maple syrup, melted coconut oil, shredded coconut, and salt. Mix until well combined. Press the mixture firmly into a lined baking dish. Bake for 20-25 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely before cutting into bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ancient Misteries

[tewhitney]

This rich and creamy Three Cheese Balsamic Pancetta Mac and Cheese is the perfect comfort food. Every bite of al dente macaroni is covered in a creamy, cheesy sauce, and the crispy pancetta gives it a savory crunch. A drizzle of balsamic glaze brings out the flavors even more, giving this dish a gourmet take on an old favorite.

Ingredients: 300g macaroni pasta. 100g pancetta, diced. 2 tablespoons butter. 2 tablespoons all-purpose flour. 2 cups milk. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Diced pancetta should be cooked in a large skillet until it gets crispy. Take the pancetta out of the pan and set it aside. Leave the fat in the pan. Over medium heat, melt the butter in the same pan. Add the flour and mix it in until it's smooth. Then cook for one to two minutes to make a roux. Slowly whisk in the milk while stirring all the time for about 5 minutes, or until the sauce gets thicker. Add the Parmesan, mozzarella, and cheddar cheeses and mix them in until they melt and are smooth. Mix the cooked macaroni and crispy pancetta into the cheese sauce by stirring it in well. Pour the balsamic glaze over the mac and cheese and mix it in. Add pepper and salt to taste. If you want, you can top the hot dish with extra Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

the hip replacement club

[tewhitney]

These pumpkin keto cookies are soft and moist, and they taste great with fall flavors. They're great for a treat that won't make you feel bad!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup pumpkin puree. 1/3 cup powdered erythritol sweetener. 1 large egg. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/2 teaspoon baking powder. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, erythritol sweetener, pumpkin pie spice, baking powder, and a pinch of salt. Add pumpkin puree, melted coconut oil, egg, and vanilla extract to the dry ingredients. Mix until well combined. Scoop about 1 tablespoon of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your hand or the back of a spoon. Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

Scott Meehan

[tewhitney]

A delicious and nutritious cheesy zucchini quinoa dish that makes for a perfect side or light main course. The combination of quinoa, zucchini, and melted cheddar cheese creates a flavorful and satisfying meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 2 medium zucchinis, diced. 1 cup shredded cheddar cheese. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Run cold water over the quinoa and drain it. Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then lower the heat, cover, and let it simmer for 15 minutes, or until the quinoa is soft and the water is absorbed. Warm up the olive oil in a big pan over medium-low heat. Put in the chopped onion and cook it until it gets soft. Put zucchini slices and minced garlic into the pan. For about 5 to 7 minutes, or until the zucchini is soft, cook. Add the cooked quinoa and cheddar cheese that has been shreds. Combine the ingredients and mix them well until the cheese melts. Add pepper and salt to taste. Add chopped fresh parsley as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

Martin Art 2D