Abby Leeme

Aiskrim Kifayah Kedah - Kinta Selatan - Miss Mackinnon West Street - the friday group - Jennifer Okolie Health and Wellness

[abbyleeme]

This Rigatoni Pasta Bake is great for when you need to feed a lot of people. That it's hearty, tasty, and simple to make. It's sure to be a hit at any party because it has layers of pasta, Italian sausage, marinara sauce, and cheeses.

Ingredients: 1 lb rigatoni pasta. 1 lb Italian sausage, casings removed. 1 onion, finely chopped. 4 cloves garlic, minced. 1 jar 24 oz marinara sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook rigatoni until it is al dente. Remove the water and set it aside. Over medium-low heat, break up the Italian sausage into crumbles in a large skillet. Cook until it turns brown. If you need to, get rid of the extra fat. Put minced garlic and chopped onion into the pan with the sausage. It will take about 34 minutes of cooking until the onion is clear. Add the dried oregano, basil, and marinara sauce and mix well. Let it cook for 5 minutes. Put cooked rigatoni, sausage mixture, ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese in a large bowl. Add pepper and salt to taste. Put the pasta mixture in a 9x13-inch baking dish that has been greased. Add the rest of the Parmesan and mozzarella cheese on top. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the cheese is bubbly and golden brown. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Cool 97.5

[abbyleeme]

Enjoy the tasty mix of soft apples, warm spices, and rich dulce de leche, all surrounded by a flaky gluten-free crust. This Apple Galette with Rum Spiced Dulce de Leche is a great dessert for any event, even if you don't eat gluten.

Ingredients: 2 gluten-free pie crusts. 4 apples, thinly sliced. 1/4 cup brown sugar. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon cloves. 1/4 cup rum. 1/2 cup dulce de leche. 1 tablespoon butter, melted.

Instructions: Preheat oven to 375F 190C. In a bowl, combine sliced apples, brown sugar, cinnamon, nutmeg, cloves, and rum. Toss until apples are evenly coated. Roll out the gluten-free pie crusts into two circles on a parchment-lined baking sheet. Arrange the apple mixture in the center of each pie crust, leaving about 2 inches around the edges. Fold the edges of the pie crust over the apples, creating a rustic galette shape. Brush the edges of the galette with melted butter. Bake for 25-30 minutes, or until the crust is golden brown and the apples are tender. While the galettes are baking, warm the dulce de leche in a small saucepan over low heat until smooth and pourable. Once the galettes are done, drizzle the warm dulce de leche over the top. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

Prep Time: 20 minutes

Cook Time: 30 minutes

Dragon Wool

[abbyleeme]

Volcano rolls are a tasty mix of Japanese sushi and crunchy tempura. A tasty and filling dish is made by wrapping fresh fish, creamy avocado, and spicy mayo in rice and nori and then frying them until golden brown.

Ingredients: 2 cups sushi rice, cooked. 4 sheets nori seaweed. 1/2 pound cooked sushi-grade fish such as tuna or salmon. 1 avocado, thinly sliced. 4 tablespoons spicy mayo. 1 cup tempura batter. Oil for frying. Soy sauce for serving. Pickled ginger for serving. Wasabi for serving.

Instructions: Lay out a bamboo sushi mat and place a sheet of nori on top. Spread a thin layer of sushi rice evenly over the nori, leaving a small border around the edges. Arrange slices of fish and avocado in the center of the rice. Drizzle 1 tablespoon of spicy mayo over the filling. Roll the sushi tightly using the bamboo mat, then slice into 6-8 pieces. Dip each piece of sushi in tempura batter until fully coated. Heat oil in a deep fryer or large pot to 350F 180C. Carefully lower the battered sushi rolls into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove from oil and drain on paper towels. Serve the volcano rolls with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Jennifer Mercier

[abbyleeme]

Indulge in a cozy breakfast with this creamy pumpkin oatmeal. It's rich, flavorful, and packed with warm spices, making it the perfect fall-inspired dish to start your day.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 1 cup canned pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, combine rolled oats and almond milk over medium heat. Bring to a simmer, stirring occasionally, for about 5 minutes until oats are tender and creamy. Stir in pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Cook for an additional 2-3 minutes until heated through and well combined. Serve hot and garnish with toppings of your choice like nuts, seeds, or additional maple syrup.

Prep Time: 5 minutes

Cook Time: 10 minutes

le site jardins montaigne

[abbyleeme]

A delicious and healthful way to enjoy a variety of colorful vegetables is with this stir-fried vegetable dish. Stir-frying is a nutrient-dense meal option because it retains the nutrients in the vegetables. This dish is quick and simple, but the flavorful sauce gives it a savory kick.

Ingredients: 2 cups of broccoli florets. 1 bell pepper, thinly sliced. 1 carrot, thinly sliced. 1 zucchini, sliced. 1 cup of snap peas. 1 cup of mushrooms, sliced. 2 cloves of garlic, minced. 2 tablespoons of vegetable oil. 1/4 cup of low-sodium soy sauce. 2 tablespoons of oyster sauce. 1 tablespoon of cornstarch. 1 teaspoon of ginger, minced. 1/2 teaspoon of red pepper flakes optional. Salt and pepper to taste.

Instructions: Combine the soy sauce, oyster sauce, cornstarch, ginger, and red pepper flakes if using in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the minced garlic for about 30 seconds, or until fragrant. To the skillet, add the bell pepper, broccoli, carrot, and snap peas. Stir-fry the vegetables for 34 minutes, or until they begin to soften but maintain their crispness. Stir-fry the mushrooms and zucchini in the skillet for a further two to three minutes. After adding the sauce mixture to the vegetables, give them a good stir to ensure even coating. Cook for a further two to three minutes, or until the vegetables are cooked to your preference and the sauce has thickened. To taste, add salt and pepper for seasoning. Enjoy your nutritious stir-fried vegetables while it's hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

great lakes book bash

[abbyleeme]

Enjoy the bright flavors of blood orange with these tasty bars that have a crust made of brown butter. Great for citrus fans and people who want to try something new with traditional lemon bars.

Ingredients: 1 cup unsalted butter. 2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 4 large eggs. 1 1/2 cups granulated sugar. 1/3 cup freshly squeezed blood orange juice. 2 tablespoons blood orange zest. 1/4 cup all-purpose flour. Powdered sugar, for dusting.

Instructions: Preheat oven to 350F 175C. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the brown butter, 2 cups flour, powdered sugar, and salt. Press the mixture into the bottom of a greased 9x13-inch baking pan. Bake for 20-25 minutes or until lightly golden. In another mixing bowl, whisk together the eggs, granulated sugar, blood orange juice, blood orange zest, and 1/4 cup flour until well combined. Pour the filling over the baked crust and return to the oven. Bake for an additional 20-25 minutes or until the filling is set. Let the bars cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar. Cut into bars and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

Lighting Hearts Lighting Homes

[abbyleeme]

A vibrant and nutritious twist on traditional hummus, this pink beet hummus is not only visually stunning but also packed with flavor and nutrients. The addition of beets not only gives it a beautiful hue but also adds a subtle sweetness and earthiness to the hummus. Plus, it's oil-free, making it a healthier option for dipping veggies or spreading on toast.

Ingredients: 1 cup cooked chickpeas. 1/2 cup cooked beets, diced. 2 tablespoons tahini. 1 clove garlic. 2 tablespoons lemon juice. 1/4 teaspoon ground cumin. Salt to taste. Water, as needed.

Instructions: In a food processor, combine cooked chickpeas, diced beets, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth, adding water gradually as needed to achieve desired consistency. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil optional and a sprinkle of sesame seeds or chopped fresh herbs. Serve with veggiekins or your favorite vegetables for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jennifer Mercier

[abbyleeme]

This book has 40 tasty slow cooker dips that are great for parties or just snacking. This dip is very simple to make and tastes great. It will be a hit at any party.

Ingredients: 1 cup shredded cheese. 1 can diced tomatoes. 1 cup sour cream. 1 packet taco seasoning. 1 can black beans, drained and rinsed. 1 cup salsa. 1 cup corn kernels. 1 cup cream cheese. 1 cup cooked and shredded chicken. 1 cup diced onions. 1 cup diced bell peppers. 1 cup cooked bacon, crumbled. 1 cup chopped spinach. 1 cup artichoke hearts, chopped. 1 cup grated Parmesan cheese. 1 cup chopped jalapenos. 1 cup diced ham. 1 cup buffalo sauce. 1 cup ranch dressing. 1 cup blue cheese dressing. 1 cup diced green chilies. 1 cup refried beans. 1 cup chopped cilantro. 1 cup chopped green onions. 1 cup chopped mushrooms. 1 cup diced avocado. 1 cup chopped cooked shrimp. 1 cup marinara sauce. 1 cup pesto sauce. 1 cup chopped roasted red peppers. 1 cup diced zucchini. 1 cup chopped olives. 1 cup chopped sundried tomatoes. 1 cup diced pineapple. 1 cup BBQ sauce. 1 cup teriyaki sauce. 1 cup hoisin sauce. 1 cup caramelized onions. 1 cup chopped roasted garlic.

Instructions: Combine all ingredients in slow cooker. Stir until well mixed. Cover and cook on low for 2-3 hours or until hot and bubbly. Serve with tortilla chips, crackers, or bread for dipping.

Prep Time: 10 minutes

Cook Time: 180 minutes

genesee county garden tour

[abbyleeme]

A rich and flavorful chicken dish with creamy tomato sauce and tender artichoke hearts, perfect for a keto-friendly, Whole30, and Paleo diet.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1/2 cup diced onion. 3 cloves garlic, minced. 1 can diced tomatoes. 1 can artichoke hearts, drained and chopped. 1/2 cup chicken broth. 1/2 cup coconut milk. 1 teaspoon Italian seasoning. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Season chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add diced onion and garlic. Saut until softened, about 3 minutes. Stir in diced tomatoes and artichoke hearts. Cook for another 2 minutes. Pour in chicken broth and coconut milk. Bring to a simmer. Return chicken breasts to the skillet, cover, and let simmer for 10-12 minutes, or until chicken is cooked through. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Little Rose Magazine

[abbyleeme]

The rich chocolate and minty freshness of these Mint Oreo Truffles is a delightful combination. Ideal as a sweet treat at any time or for parties!

Ingredients: 1 package 14.3 oz Mint Oreo cookies. 1 package 8 oz cream cheese, softened. 1 package 12 oz dark chocolate chips. 1/2 cup heavy cream. 1/2 tsp peppermint extract. Crushed mint candies or sprinkles for garnish optional.

Instructions: In a food processor, pulse the Mint Oreos until fine crumbs form. Place the softened cream cheese and Oreo crumbs in a mixing bowl. Blend thoroughly by mixing. Form the mixture into tiny truffle balls the size of a bite, then arrange them on a baking sheet covered with parchment paper. Put in the fridge for half an hour. As the truffles cool, get the chocolate coating ready. Put the heavy cream and dark chocolate chips in a bowl that is safe to microwave. Microwave the chocolate for 30 seconds at a time, stirring after each to ensure it melts completely and becomes smooth. Add the peppermint extract and stir. Make sure to completely coat each chilled truffle by dipping it into the melted chocolate mixture. Return the coated truffle to the baking sheet covered with parchment. Garnish each truffle with crushed mint candies or sprinkles, if you'd like. Place the truffles in the refrigerator for a further half hour or until the chocolate coating solidifies. These Mint Oreo Truffles are delicious, so serve and savor!

Prep Time: 20 minutes

Cook Time: 10 minutes

Erdly kzpkori templomai s vrai

[abbyleeme]

At home, you can make Chinese BBQ pork shoulder that tastes just like the real thing. A tasty pork shoulder is marinated in hoisin sauce, soy sauce, honey, and fragrant spices in this recipe. It's a delicious dish that captures the essence of Chinese food when it's roasted just right.

Ingredients: 3 lbs pork shoulder, boneless. 1/4 cup hoisin sauce. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons Chinese rice wine or dry sherry. 1 tablespoon sesame oil. 1 tablespoon five-spice powder. 1 tablespoon brown sugar. 4 cloves garlic, minced. 1 teaspoon fresh ginger, grated. 1/2 teaspoon black pepper.

Instructions: In a bowl, mix hoisin sauce, soy sauce, honey, Chinese rice wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and black pepper to create the marinade. Place the pork shoulder in a large zip-top bag or a shallow dish and pour the marinade over it. Ensure the pork is well-coated. Marinate in the refrigerator for at least 4 hours or overnight for optimal flavor. Preheat the oven to 375F 190C. Remove the pork from the refrigerator and let it come to room temperature for about 30 minutes. Place the marinated pork on a roasting pan or baking sheet, reserving the marinade for basting. Roast in the preheated oven for 45-60 minutes or until the internal temperature reaches 145F 63C, basting with the reserved marinade every 15 minutes. Once cooked, let the pork rest for 10 minutes before slicing. Serve the Chinese BBQ pork slices with steamed rice or in bao buns for a delicious meal.

Prep Time: 15 minutes

Cook Time: 60 minutes

heather's website

[abbyleeme]

Soft navy beans and savory diced ham in a delicious broth make this soup comforting and tasty.

Ingredients: 1 cup diced ham. 1 cup dried navy beans, soaked overnight. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: Do not drain the navy beans. Put them in a large pot. Add the diced ham, onion, carrots, celery, minced garlic, chicken broth, dried thyme, and bay leaf. Once the mixture starts to boil, lower the heat and let it cook slowly for about an hour and a half to two hours, or until the beans are soft. Add salt and pepper to taste, and if you think it needs more seasoning, do so. Before you serve, take out the bay leaf. Have a hearty bowl of Ham and Bean Soup!

Prep Time: 20 minutes

Cook Time: 120 minutes

nightmare studio

[abbyleeme]

Without a doubt irresistible Butter chicken in a slow cooker is a rich and flavorful dish made with tomatoes, yogurt, spices, and cream. It cooks slowly until it's just right. On busy days, when you want a tasty home-cooked meal with little work, this is perfect.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, finely chopped. 4 cloves garlic, minced. 1-inch piece of ginger, grated. 1 can 14 oz diced tomatoes. 1/2 cup plain yogurt. 1/4 cup butter, melted. 2 tablespoons tomato paste. 2 teaspoons garam masala. 1 teaspoon ground cumin. 1 teaspoon ground turmeric. 1 teaspoon paprika. 1/2 teaspoon ground coriander. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup heavy cream. Fresh cilantro leaves, for garnish. Cooked rice, for serving.

Instructions: Put the chicken, diced tomatoes, yogurt, melted butter, tomato paste, garam masala, cumin, turmeric, paprika, coriander, cayenne pepper, salt, and pepper in a slow cooker. Mix things together well. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. In the last 30 minutes of cooking, add the heavy cream and stir it in. Place the cooked rice on a plate and top it with the butter chicken. Add fresh cilantro leaves on top.

Prep Time: 20 minutes

Cook Time: 240 minutes

adopt a pet

[abbyleeme]

Indulge in the delightful combination of graham cracker crumbs, mini marshmallows, chocolate ganache, and whipped cream in this S'more Cream Puffs Parfait. A perfect treat for s'mores lovers!

Ingredients: 1 cup graham cracker crumbs. 1/4 cup melted butter. 1 cup mini marshmallows. 1 cup chocolate ganache. 2 cups whipped cream. Chocolate shavings for garnish.

Instructions: The crust is made by mixing graham cracker crumbs and melted butter in a bowl. Put the crust mix in the bottom of bowls or glasses that will be used for serving. Put small marshmallows on top of the crust. Put some chocolate ganache on top of the marshmallows. Spread whipped cream on top of the chocolate ganache. Repeat the layers until the glasses are full. Add a dollop of whipped cream at the end to finish. Add chocolate shavings as a garnish. Put it in the fridge for at least an hour before you serve it.

Prep Time: 20 minutes

Cook Time: 0 minutes

veronica couto

[abbyleeme]

These treats are a tasty keto-friendly take on traditional snickerdoodle cookies. They are gluten-free and great for satisfying your sweet tooth without going off track.

Ingredients: 2 cups almond flour. 1/3 cup erythritol or preferred keto-friendly sweetener. 1/4 cup coconut oil, melted. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon cream of tartar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. For Coating:. 2 tablespoons erythritol. 1 teaspoon ground cinnamon.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Mix erythritol, baking soda, salt, almond flour, and cream of tartar in a bowl. When the coconut oil melts, add the egg and vanilla extract to the dry ingredients. Mix until you get a dough. To coat, mix erythritol and ground cinnamon in a small bowl. Make 1-inch balls out of the dough, and then cover each one with the cinnamon-erythritol mix. Place the coated balls on the baking sheet that has been prepared. Use your palm to slightly flatten the balls. When the edges are golden brown, it's done baking. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Enjoy your keto snickerdoodle cookies that don't have gluten.

Prep Time: 15 minutes

Cook Time: 10 minutes

Wedding Planner Duorila

[abbyleeme]

If you're watching your carbs, these keto grilled cheese roll ups are a great snack or appetizer. They're simple to make and taste great.

Ingredients: 4 slices of mozzarella cheese. 4 slices of cheddar cheese. 8 slices of deli ham. 2 tablespoons of butter. 1 teaspoon of garlic powder. 1/2 teaspoon of dried parsley flakes.

Instructions: Warm the oven up to 190C 375F. Place the mozzarella and cheddar cheese slices on a baking sheet that has been lined with parchment paper. On top of each cheese slice, put two slices of ham. Wrap each slice of cheese in ham and roll it up tight. Take a small bowl and melt the butter. Then add the garlic powder and dried parsley flakes and mix them together. The butter mixture should be brushed on top of the rolls. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and the edges turn golden brown. Take it out of the oven and let it cool down a bit before you serve. Serve each roll-up by cutting it into small pieces.

Prep Time: 10 minutes

Cook Time: 12 minutes

Carroll Packer

[abbyleeme]

These cilantro lime chicken wings are bursting with flavor, thanks to the zesty lime juice and fragrant cilantro. They're perfect for grilling and make a delicious appetizer or main dish.

Ingredients: 2 lbs chicken wings. 1/4 cup fresh lime juice. 1/4 cup chopped cilantro. 3 cloves garlic, minced. 2 tbsp olive oil. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste.

Instructions: Put olive oil, cumin, paprika, salt, pepper, cilantro, and lime juice in a bowl. Then add the chicken wings and toss them around to cover them all. Put it in the fridge for at least 30 minutes to marinate. Warm the grill up to a medium-high level. For 8 to 10 minutes on each side, grill chicken wings until they are cooked all the way through and are crispy. Serve hot, and if you want, top with extra cilantro.

Prep Time: 35 minutes

Cook Time: 20 minutes

Chesham Yoga