tiens-toidroite

[tiens-toidroite]

With this gourmet burger recipe, you can step up your burger game. Ground beef burgers served in a toasted bun with a special sauce that is full of flavor and bacon that is crispy.

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 1/4 cup breadcrumbs. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 tomato slices. 4 pickle slices. 4 slices of bacon. 1/4 cup mayonnaise. 1 tbsp ketchup. 1 tbsp mustard. 1 tsp Worcestershire sauce. 1/2 tsp garlic powder. 1/2 tsp paprika. 1/4 tsp cayenne pepper.

Instructions: In a bowl, combine ground beef, diced onions, breadcrumbs, egg, salt, and black pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or stovetop pan over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and cover to melt the cheese. While the patties are cooking, cook the bacon in a separate pan until crispy. Remove and drain on paper towels. Mix mayonnaise, ketchup, mustard, Worcestershire sauce, garlic powder, paprika, and cayenne pepper in a small bowl to create a special sauce. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the burgers by spreading the special sauce on the bottom half of each bun. Place a lettuce leaf, a tomato slice, a pickle slice, a cheese-covered patty, and a slice of bacon on top. Top with the other half of the bun, and secure the burger with a toothpick if needed. Serve your gourmet burgers hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

pearl moss press

[tiens-toidroite]

This Winter Warrior Smoothie is packed with antioxidants, vitamin C, and immune-boosting ingredients to help you stay healthy during the cold season. It's a delicious way to fortify your immune system and keep the winter blues away.

Ingredients: 1 cup of frozen mixed berries. 1 ripe banana. 1/2 cup of Greek yogurt. 1 tablespoon of honey. 1/2 teaspoon of grated ginger. 1/2 teaspoon of turmeric powder. 1 cup of orange juice. Ice cubes optional.

Instructions: Mixed frozen berries, a ripe banana, Greek yogurt, honey, ginger powder, and grated ginger should all be put into a blender. Pour in the orange juice, and if you want it to be thicker, add ice cubes. Mix it up until it's creamy and smooth. Put some of the Winter Warrior Smoothie into a glass. For a nice touch, add a cinnamon stick or a slice of orange. Nourish your body with this smoothie to beat the cold weather.

Prep Time: 5 minutes

Cook Time: 0 minutes

abby mcmillen

[tiens-toidroite]

Indulge in the rich flavors of cinnamon roll bread pudding, enhanced with a luscious bourbon sauce. Perfect for a decadent dessert or special brunch.

Ingredients: 4 cinnamon rolls, cut into small pieces. 4 large eggs. 1 cup whole milk. 1/2 cup heavy cream. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 cup raisins optional. 1/4 cup chopped pecans optional. 1/4 cup bourbon. 2 tablespoons unsalted butter. 1/4 cup powdered sugar. 1 tablespoon water.

Instructions: Start by heating the oven to 350F 175C. Whisk the eggs, milk, heavy cream, sugar, vanilla extract, and ground cinnamon together in a mixing bowl until everything is well mixed. Make sure the cinnamon roll pieces are covered all over when you add them to the mixture. Soak them for about 15 minutes. You can add the raisins and chopped pecans if you want to. Put the mixture into a baking dish that has been greased. Bake in a hot oven for 40 to 45 minutes, or until the pudding is set and the top is golden brown. Start making the bourbon sauce while the bread pudding is in the oven. Put the butter in a small saucepan and melt it over low heat. Mix the powdered sugar and bourbon together until the sugar is completely mixed in. Let the sauce cook for a few minutes until it gets a little thicker. Take it off the heat. Put the bourbon sauce on top of the warm bread pudding as soon as it's done. Enjoy the hot Cinnamon Roll Bread Pudding with Bourbon Sauce!

Prep Time: 20 minutes

Cook Time: 45 minutes

Infinite – Artists and Clients

[tiens-toidroite]

These Spinach Banana Muffins are a delicious and healthy treat. Packed with the goodness of fresh spinach and ripe bananas, they are perfect for a nutritious snack or breakfast option.

Ingredients: 1 cup fresh spinach leaves. 2 ripe bananas, mashed. 1/2 cup sugar. 1/4 cup vegetable oil. 1 egg. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup milk.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a blender, puree the fresh spinach leaves until smooth. You should have about 1/3 cup of spinach puree. In a mixing bowl, combine the spinach puree, mashed bananas, sugar, vegetable oil, egg, and vanilla extract. Mix well. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your nutritious Spinach Banana Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

yasmine n majchrzak

[tiens-toidroite]

An easy Instant Pot recipe for a filling and healthy Paleo chicken and vegetable soup. flavorful and made with healthy ingredients.

Ingredients: 2 boneless, skinless chicken breasts. 4 cups chicken broth. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, sliced. 1 zucchini, diced. 1 cup cauliflower florets. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cloves garlic, minced.

Instructions: Fill the Instant Pot with the chicken breasts. Add the minced garlic, diced onion, chopped carrots, sliced celery, diced zucchini, and cauliflower florets. Add the chicken broth and season with salt, pepper, dried thyme, and dried rosemary. Put the Instant Pot lid back on and select the "Sealing" setting. The cooking time can be adjusted to 15 minutes at high pressure by selecting the 'Soup' function. After the cooking cycle is finished, let the pressure naturally release for ten minutes before carefully releasing the pressure quickly. After the chicken breasts are cooked, remove the lid from the Instant Pot and shred them with two forks. Add the chicken shreds back into the soup, give it a good stir, and taste and adjust the seasoning. If desired, top with freshly chopped herbs and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

févaf

[tiens-toidroite]

A tomato bisque that is smooth and warm, great for a cozy meal. This vegan version doesn't have any nuts or gluten, so it can be eaten by people with a variety of dietary restrictions.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 tbsp tomato paste. 2 cans 28 oz each whole peeled tomatoes. 2 cups vegetable broth. 1 tsp dried basil. 1/2 tsp dried oregano. Salt and pepper, to taste. 1/2 cup coconut cream. Fresh basil leaves, for garnish.

Instructions: In a big pot, heat the olive oil over medium-low heat. Add the chopped onion and cook for about 5 minutes, until the onion turns clear. Cut up some garlic and add it. Cook for one more minute. Add the tomato paste and cook for two minutes. Add tomato paste, vegetable stock, dried oregano and basil, salt, and pepper. Bring it to a low boil, then cook for 15 to 20 minutes. Blend the soup until it's smooth with an immersion blender. Add the coconut cream and heat it all the way through. Add fresh basil leaves on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

lindy explosion festival

[tiens-toidroite]

A tasty weeknight supper can be made with this quick and simple stir-fry recipe that blends tofu with fresh vegetables in a flavorful sauce.

Ingredients: 200g firm tofu, cubed. 2 cups mixed vegetables bell peppers, broccoli, carrots, snap peas. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 teaspoon grated ginger. 1 tablespoon rice vinegar. 1 tablespoon cornstarch dissolved in 2 tablespoons water. Salt and pepper to taste. 2 green onions, chopped for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: In a skillet or wok, heat vegetable oil over medium-high heat. Add cubed tofu and stir-fry until golden brown, about 5-7 minutes. Remove tofu from skillet and set aside. In the same skillet, add sesame oil and garlic. Cook for 1 minute. Add mixed vegetables and grated ginger. Stir-fry for 3-4 minutes until vegetables are tender but still crisp. Return tofu to the skillet. Add soy sauce, rice vinegar, and cornstarch mixture. Stir well to coat tofu and vegetables evenly. Cook for another 2-3 minutes until the sauce thickens. Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds before serving. Serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

Walsh Classroom

[tiens-toidroite]

A tasty way to utilize up Thanksgiving leftovers while adhering to your dietary restrictions is with this Paleo Keto Stuffing Hash. The herbs and spices give it a ton of flavor, and it's a filling meal any time of day.

Ingredients: 2 cups leftover turkey, shredded. 2 cups leftover cauliflower rice. 1/2 cup leftover celery, diced. 1/2 cup leftover onion, diced. 2 tablespoons ghee or coconut oil. 1 teaspoon dried sage. 1 teaspoon dried thyme. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Heat coconut oil or ghee in a big skillet over medium heat. Add diced onion and celery, and saut for about 5 minutes, or until softened. Add the garlic powder, dried thyme, dried sage, dried pepper, and shredded turkey along with the cauliflower rice. Cook for about 10 minutes, stirring occasionally, or until the cauliflower rice is soft and well-cooked. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

GHS Library Links

[tiens-toidroite]

These Double Chocolate Cranberry Pistachio Blondies are a delightful twist on traditional brownies, offering a combination of sweet chocolate, tart cranberries, and crunchy pistachios.

Ingredients: 1 cup flour. 1/2 cup unsalted butter. 1 cup brown sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chips. 1/2 cup dried cranberries. 1/2 cup chopped pistachios.

Instructions: Preheat oven to 350F 175C. Grease a 9x9-inch baking pan. In a small saucepan, melt the butter over low heat. Remove from heat and stir in brown sugar until smooth. In a mixing bowl, combine flour, baking powder, and salt. Add eggs and vanilla extract to the butter-sugar mixture, stirring until well combined. Gradually add the wet mixture to the dry ingredients, mixing until smooth. Fold in chocolate chips, dried cranberries, and chopped pistachios. Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

dalahäst stuteri swe

[tiens-toidroite]

Indulge in a decadent breakfast-inspired treat with this Syrup and Waffles Ice Cream. Creamy ice cream infused with the sweet flavors of maple syrup and studded with chunks of crispy waffles, this recipe brings the beloved breakfast flavors to a delightful frozen dessert.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1 cup chopped waffles frozen or homemade. 1/2 cup maple syrup.

Instructions: Add the whole milk and heavy cream to a saucepan. Place the saucepan over medium-low heat. Mix the sugar and egg yolks in a different bowl with a whisk until the mixture is light and fluffy. Slowly add the hot cream mixture to the egg mixture while whisking it all the time to temper the eggs. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Taking it off the heat, add the vanilla extract and mix it in. Through a fine-mesh sieve into a clean bowl to get rid of any lumps. Place the bowl in the fridge with the lid on top until it is completely cold, preferably overnight. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. In the last few minutes of churning, add the waffles that have been cut up. Warm up the maple syrup in a small saucepan over low heat while the ice cream is making. Once the ice cream is smooth, put it in a container that can go in the freezer. As you add layers, drizzle the warm maple syrup over each one. In order for the ice cream to get firm, it should be frozen for at least 4 hours or overnight. Cover it with plastic wrap or a lid. Place scoops of the ice cream on plates and top with extra waffle pieces and maple syrup.

Prep Time: 20 minutes

Cook Time: 10 minutes

akeldama records

[tiens-toidroite]

This recipe for Kung Pao Chicken has just the right amount of spicy, savory, and nutty flavors. A rich and tangy Kung Pao sauce coats tender chicken breast, crunchy peanuts, and colorful bell peppers, making a delicious dish that's sure to please your taste buds.

Ingredients: 1 lb chicken breast, diced. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/2 cup unsalted peanuts. 2 green onions, chopped. 2 dried red chilies, chopped. 1/2 cup diced bell peppers. For the Kung Pao Sauce:. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon hoisin sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1 tablespoon sugar. 1/4 cup chicken broth.

Instructions: This is the Kung Pao sauce. To make it, put soy sauce, rice vinegar, hoisin sauce, sesame oil, cornstarch, sugar, and chicken broth in a small bowl. In a pan, heat vegetable oil over medium-high heat. Put in the chicken dices and cook until they turn brown. Cutting up dried red chilies, green onions, bell peppers, and garlic into small pieces is a good idea. Stir-fry for a few minutes until the food smells good. Add the ready-made Kung Pao sauce to the pan and mix it well with the vegetables and chicken. It will take another two to three minutes of cooking after adding the unsalted peanuts for the sauce to thicken and cover the chicken and vegetables evenly. If you want, you can add more chopped green onions and peanuts as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Grampian Youth Orchestra

[tiens-toidroite]

This baked chicken dish features succulent chicken thighs smothered in a delectable sweet and sticky sauce, with hints of garlic, ginger, and sesame. It's an easy yet flavorful recipe that's sure to become a family favorite!

Ingredients: 4 chicken thighs. 1/2 cup honey. 1/4 cup soy sauce. 2 tablespoons ketchup. 1 tablespoon minced garlic. 1 tablespoon grated ginger. 1 teaspoon sesame oil. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: Warm the oven up to 190C 375F. You can mix honey, soy sauce, ketchup, garlic, ginger, sesame oil, and red pepper flakes in a small saucepan. For about 5 minutes, cook on medium heat until the sauce gets a little thicker. Put chicken thighs in a baking dish and season them with salt and pepper. Make sure that every piece of chicken is covered in sauce by pouring it over it. Bake in an oven that has been heated up for 25 to 30 minutes, or until the chicken is fully cooked. Use the sauce to baste the chicken every 15 minutes or so. Take it out of the oven when it's done and sprinkle it with sesame seeds. Serve hot, and if you want, top with more sauce.

Prep Time: 10 minutes

Cook Time: 30 minutes

intergalactic industries

[tiens-toidroite]

Enjoy the deliciousness of Five Guys-style burgers in the comfort of your own home. These juicy burgers are topped with crispy bacon, melted cheese, and your favorite fixings.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of American cheese. 8 slices of crispy bacon. Lettuce, tomato, pickles, onions optional. Ketchup and mustard optional.

Instructions: Set a griddle or big skillet over medium-high heat to get it hot. Make 4 patties out of the ground beef that are all the same size. Add salt and pepper to each patty. Cook the patties for three to four minutes on each side on a hot griddle or skillet. Each side should be medium-rare. Change the cooking time to get the doneness you want. Grill the hamburger buns until they are just barely golden while the burgers are cooking. Add a slice of American cheese to each patty just before it's done cooking. Put the cooked patty on the bottom half of each bun to make the burgers. If you want, you can add two slices of bacon, lettuce, tomato, pickles, and onions on top. You can add mustard and ketchup if you want to. Put the top bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Cobblers Beach

[tiens-toidroite]

With the addition of tofu instead of meat, this vegan version of Malaysian curry is incredibly tasty. Curry lovers and vegans will both find this rich and fulfilling dish made with aromatic spices and a creamy coconut milk base.

Ingredients: 400g firm tofu, cubed. 2 tablespoons curry powder. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon coconut oil. 1 onion, sliced. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 can 400ml coconut milk. 1 tablespoon tomato paste. 1 tablespoon lime juice. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a bowl, mix the tofu cubes with curry powder, soy sauce, and maple syrup. Let it marinate for 15 minutes. Heat coconut oil in a large skillet over medium heat. Add sliced onion and minced garlic, saut until fragrant. Add marinated tofu cubes to the skillet. Cook until tofu is browned on all sides. Stir in sliced red bell pepper, coconut milk, and tomato paste. Simmer for 10-15 minutes until the sauce thickens. Season with lime juice, salt, and pepper. Garnish with fresh cilantro before serving. Serve hot with rice or noodles.

Prep Time: 20 minutes

Cook Time: 20 minutes

corner view café

[tiens-toidroite]

Indulge in the rich and fudgy goodness of these Chocolate Cherry Brownies. The surprise burst of cherry flavor adds a delightful twist to classic brownies. Perfect for any chocolate lover!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1/2 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup chopped cherries fresh or frozen, pitted. 1/2 cup chopped walnuts optional. 1/2 teaspoon almond extract optional. Powdered sugar for dusting optional.

Instructions: Grease a 9x13-inch baking pan and preheat the oven to 350F 175C. Melt the butter in a microwave-safe bowl or over a stove until completely melted. Add the granulated sugar and stir until fully incorporated. Once smooth and glossy, beat in the eggs and vanilla extract. Mix the salt, all-purpose flour, and cocoa powder in a different bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Add the chopped walnuts, chopped cherries, and chocolate chips if using. Add some almond extract for flavor if you'd like. Evenly distribute the brownie batter after pouring it into the baking pan that has been prepared. Preheat the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out slightly moistened. Don't overbake them; you want them to be soft and fluffy. After taking out of the oven, allow the brownies to cool in the pan for roughly ten minutes. You can add a decorative touch by dusting powdered sugar on top once it has cooled slightly. Enjoy your delectable Chocolate Cherry Brownies by cutting them into squares!

Prep Time: 15 minutes

Cook Time: 35 minutes

Mishela Gutierrez

[tiens-toidroite]

Experience the perfect combination of smoky barbecue flavors and the crispiness of a cob oven-baked pizza. This recipe brings together classic BBQ toppings on a homemade crust for a mouthwatering culinary delight.

Ingredients: 1 batch pizza dough. 1 cup tomato sauce. 2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced black olives. 1/4 cup chopped fresh basil. Olive oil for brushing.

Instructions: Preheat your cob oven to 600F 315C. Roll out the pizza dough to your desired thickness on a floured surface. Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Evenly sprinkle the shredded mozzarella cheese over the sauce. Top the pizza with sliced pepperoni, black olives, and chopped fresh basil. Carefully transfer the pizza to a pizza peel or flat surface for easy transfer to the cob oven. Slide the pizza into the preheated cob oven, positioning it on the hot oven floor. Bake for 8-10 minutes or until the crust is golden and the cheese is melted and bubbly. Using a pizza peel, carefully remove the pizza from the cob oven. Brush the crust with olive oil for added flavor and shine. Allow the pizza to cool for a few minutes before slicing. Serve hot and enjoy your delicious BBQ pizza from the cob oven!

Prep Time: 30 minutes

Cook Time: 10 minutes

AR Tap Shooter

[tiens-toidroite]

The Farmers Market Cocktail celebrates the vibrant flavors of fresh produce found at the farmers market. It's a refreshing and nutritious drink perfect for any occasion.

Ingredients: 2 oz fresh carrot juice. 1 oz fresh beet juice. 1 oz fresh apple juice. 1 oz fresh lemon juice. 1 oz maple syrup. 2 oz sparkling water. Ice cubes. Fresh herbs or edible flowers for garnish.

Instructions: Put apple juice, lemon juice, beet juice, carrot juice, and maple syrup in a cocktail shaker. Put ice cubes in the shaker and shake it very hard for 15 seconds. Pour the mixture through a strainer into a glass that has ice cubes in it. Add sparkling water on top and stir it in slowly. Add fresh herbs or edible flowers as a garnish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES