Amelylina

Pixel Population - John A. Thorpe - Kaelinian Cooper - arg plant women - Cumo – cincinnati urban ministry outreach

[amelylina]

This slow cooker barbecue beef is tender, juicy, and packed with flavor. It's perfect for busy days when you want a delicious meal ready with minimal effort. The combination of barbecue sauce, beef broth, and spices creates a mouthwatering dish that the whole family will love.

Ingredients: 3 lbs beef chuck roast, trimmed. 1 cup barbecue sauce. 1/2 cup beef broth. 1/4 cup brown sugar. 2 tbsp Worcestershire sauce. 1 tbsp apple cider vinegar. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste.

Instructions: Add salt, pepper, garlic powder, onion powder, and smoked paprika to the beef chuck roast to taste. Put roast that has been seasoned into the slow cooker. Put barbecue sauce, beef broth, brown sugar, Worcestershire sauce, and apple cider vinegar in a bowl and mix them together. Mix well. Mix the sauces together and pour them over the beef roast in the slow cooker. If you cook on low for 810 hours or high for 45 hours, the beef should be soft enough to shred with a fork. After the beef is done cooking, shred it with two forks and mix it well with the sauce in the slow cooker. Put the beef on buns, rice, or your favorite side dish and serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 480 minutes

Mark Lakeman

[amelylina]

This rustic tart combines the tartness of rhubarb with the sweetness of honey and the nuttiness of almond meal, all encased in a flaky puff pastry crust. It's an elegant yet easy dessert that celebrates the flavors of spring.

Ingredients: 1 sheet of frozen puff pastry, thawed. 1 pound rhubarb, trimmed and cut into 1-inch pieces. 1/3 cup honey. 1/3 cup granulated sugar. 1/4 cup almond meal. 1 tablespoon all-purpose flour. 1/4 teaspoon almond extract. 1 egg, beaten for egg wash. Sliced almonds, for garnish optional. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 400F 200C. On a lightly floured surface, roll out the puff pastry into a rectangle about 12x16 inches in size. Transfer the pastry to a parchment-lined baking sheet. In a bowl, toss the rhubarb with honey, sugar, almond meal, flour, and almond extract until evenly coated. Arrange the rhubarb mixture over the puff pastry, leaving a border around the edges. Fold the edges of the pastry over the filling, gently pressing to seal. Brush the pastry with the beaten egg, then sprinkle with sliced almonds if desired. Bake for 25-30 minutes, or until the pastry is golden brown and the rhubarb is tender. Let cool slightly before serving. Dust with powdered sugar if desired. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Willowtree Campsites

[amelylina]

Indulge in the rich flavors of pecan frangipane inside a buttery tart shell. For a fun twist, poach orange-cardamom sweet potato leaves on top. This beautiful tart has a great mix of nutty, sweet, and citrusy flavors that make it a great treat for any event.

Ingredients: 1 9-inch tart shell, pre-baked. 1 cup pecans. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 tablespoon all-purpose flour. 1/4 cup orange juice. 2 tablespoons honey. 1 orange, zest and juice. 4-5 cardamom pods, crushed. Sweet potato leaves, as needed for poaching.

Instructions: Preheat oven to 350F 175C. In a food processor, pulse pecans until finely ground. In a mixing bowl, cream together sugar and butter until light and fluffy. Beat in the egg and vanilla extract until well combined. Fold in the ground pecans, salt, and flour until evenly incorporated. Spread the frangipane mixture evenly into the pre-baked tart shell. Bake for 25-30 minutes, or until the filling is set and golden brown. While the tart bakes, prepare the orange-cardamom poached sweet potato leaves. In a saucepan, combine orange juice, honey, orange zest, and crushed cardamom pods. Bring the mixture to a simmer over medium heat. Add sweet potato leaves and poach for 3-4 minutes, until tender. Remove the poached leaves from the liquid and allow to cool slightly. Once the tart is baked and cooled, arrange the poached sweet potato leaves on top. Serve the tart at room temperature, optionally garnished with additional orange zest. Enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

Sasha Knock

[amelylina]

A tasty and healthy sandwich with a chickpea salad that tastes like Greece. It's great for a quick and filling meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup cucumber, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons fresh parsley, chopped. 2 tablespoons feta cheese, crumbled. 2 tablespoons Greek yogurt. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce leaves for serving.

Instructions: In a large bowl, mash the chickpeas with a fork or potato masher. Add cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, and feta cheese to the mashed chickpeas. In a separate small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the salad and toss to combine, ensuring all ingredients are well coated. Split the whole wheat burger buns and lightly toast them. Place lettuce leaves on the bottom half of each bun. Top with the Greek chickpea salad mixture and cover with the other half of the bun. Serve immediately and enjoy your Greek Chickpea Salad Sandwich!

Prep Time: 15 minutes

Cook Time: 0 minutes

Carrick Academy D and T

[amelylina]

A kid-friendly, no-bake vegan chocolate fridge cake that's quick and easy to make.

Ingredients: 200g vegan digestive biscuits. 100g vegan margarine. 2 tbsp golden syrup. 2 tbsp cocoa powder. 100g vegan chocolate dark or milk chocolate alternative. 50g raisins or other dried fruit optional.

Instructions: Put baking paper around the edges of a square baking pan. Pack the vegan digestive cookies in a plastic bag. Then, use a rolling pin to break them up into little pieces. Low heat should be used to melt the vegan margarine, golden syrup, and cocoa powder in a saucepan. Stir the mixture until it is smooth. If you want to use raisins or another dried fruit, add them to the saucepan with the crushed cookies and stir them around until they are well covered. The mixture should be pressed into the baking pan that has been lined. Use the back of a spoon to smooth the top. In a heatproof bowl set over a pan of simmering water or in the microwave, melt the vegan chocolate. Then, pour the chocolate over the cookie mixture in the pan and spread it out evenly. Put it in the fridge for at least two hours, or until it sets. Take it out of the pan when it's set and cut it into squares. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Trading For Beginners

[amelylina]

There is a tasty and filling chef salad wrapped in a tortilla that can be taken with you easily. This wrap is great for a quick lunch or dinner because it's full of chicken, fresh vegetables, and tasty toppings.

Ingredients: 4 large tortilla wraps. 1 cup cooked chicken breast, diced. 1 cup romaine lettuce, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup cucumber, diced. 1/4 cup black olives, sliced. 1/4 cup crumbled feta cheese. 1/4 cup bacon bits. 1/4 cup ranch dressing.

Instructions: Lay out a tortilla wrap on a clean surface. In the middle of the wrap, put down the chopped romaine lettuce. On top of the lettuce, put diced chicken breast. Cherry tomatoes cut in half, red onion thinly sliced, cucumber diced, black olives sliced, feta cheese crumbled, and bacon bits spread out on top of the chicken. Pour the ranch dressing over the food. Fold the tortilla's sides in toward the middle, and then roll it up tightly to keep the fillings inside. Do the same thing with the rest of the tortilla wraps. If you want, you can cut each wrap in half diagonally and serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

Garderie Tunneys Daycare

[amelylina]

This fig ice cream recipe is a delightful way to enjoy the sweet and subtle flavors of fresh figs. The creamy texture combined with the natural sweetness of figs makes for a delicious frozen treat.

Ingredients: 2 cups fresh figs, stemmed and quartered. 1 cup granulated sugar. 2 cups heavy cream. 1 cup whole milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a medium saucepan, combine figs and sugar over medium heat. Cook, stirring occasionally, until figs break down and sugar is dissolved, about 10 minutes. Remove from heat and let cool slightly. In a blender, puree fig mixture until smooth. In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt. Stir in fig puree until well combined. Cover and refrigerate until well chilled, at least 4 hours or overnight. Churn mixture in an ice cream maker according to manufacturer's instructions. Transfer churned ice cream to a freezer-safe container and freeze until firm, about 4 hours. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Lecco Benessere

[amelylina]

This simple vegan vegetable noodle bowl is full of healthy foods and tasty flavors, so it's a great meal for any event. After being mixed with savory sauce and colorful vegetables, rice noodles make a tasty and healthy dish that both vegans and non-vegans will love.

Ingredients: 200g rice noodles. 2 cups vegetable broth. 2 cups water. 1 cup broccoli florets. 1 cup sliced carrots. 1 cup sliced bell peppers. 1 cup sliced mushrooms. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 1 clove garlic, minced. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.

Instructions: Boil water and vegetable broth in a pot. Add the rice noodles and cook them according to the directions on the package until they are soft. Set aside a different pan and heat the sesame oil over medium-low heat. Put in the ginger and garlic, and cook until the smell is nice. Put in the mushrooms, broccoli, carrots, bell peppers, and cook until the vegetables are soft. Add the rice vinegar and soy sauce and mix them in. Add salt and pepper to taste. After the noodles are done cooking, drain them and put them in bowls to serve. Put cooked vegetables on top of the noodles. Put green onions and sesame seeds on top to make it look nice. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

bowl,

miguel rodriguez

[amelylina]

A smoky twist on Giada De Laurentiis' Italian-Style Baked Beans, infused with the rich flavor of a smoker.

Ingredients: 2 cups dried cannellini beans, soaked overnight. 1/4 cup extra-virgin olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1/2 teaspoon red pepper flakes. 1/2 cup tomato paste. 1/4 cup fresh parsley, chopped. 2 sprigs fresh rosemary. 1 bay leaf. 4 cups chicken broth. 1 cup water. Salt and pepper to taste. 1 cup grated Pecorino Romano cheese, for serving.

Instructions: Set the temperature of your smoker to 225F 107C. Heat the olive oil in a sizable cast-iron Dutch oven over medium heat in the stove. Add the chopped onions and cook for about 5 minutes, or until softened. Add the red pepper flakes and minced garlic, and cook for a further one to two minutes. Stir in tomato paste and cook for an additional three to five minutes, or until mixture takes on a deeper color. After soaking, drain and add the cannellini beans to the Dutch oven. Add the bay leaf, parsley, and rosemary sprigs. Add water and chicken broth. Add pepper and salt for seasoning. After the smoker has been preheated, place the Dutch oven inside and smoke for four to six hours, stirring periodically, or until the beans are soft. Before serving, take out the bay leaf and the rosemary sprigs. Garnish the hot baked beans in the Italian style with grated Pecorino Romano cheese and smoke. Savor your aromatic and smoky baked beans with an Italian influence!

Prep Time: 20 minutes

Cook Time: 300 minutes

dr. martin luther king jr. birthday committee of indian river county

[amelylina]

This Keto Chicken Alfredo with Zucchini Noodles is a delicious and satisfying meal that's perfect for a weeknight dinner. It's creamy, flavorful, and low in carbs, making it an ideal choice for those following a ketogenic diet.

Ingredients: 2 chicken breasts, diced. 2 medium zucchinis, spiralized into noodles. 1 cup heavy cream. 1/2 cup grated parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a skillet, heat olive oil over medium heat. Add diced chicken breasts and minced garlic to the skillet. Cook until chicken is no longer pink. Add zucchini noodles to the skillet and cook for 2-3 minutes, until slightly softened. Pour in heavy cream and grated parmesan cheese. Stir until the sauce thickens and coats the chicken and zucchini noodles evenly. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Alk Site

[amelylina]

A tasty and cool salad with soft chicken, smoky bacon, juicy oranges, and crunchy almonds mixed in a sour vinaigrette dressing.

Ingredients: 2 chicken breasts, cooked and diced. 4 slices bacon, cooked and crumbled. 2 oranges, peeled and segmented. 1/4 cup red onion, thinly sliced. 4 cups mixed greens. 1/4 cup sliced almonds, toasted. 1/4 cup feta cheese, crumbled.

Instructions: Put the chopped chicken, crumbled bacon, orange slices, red onion, mixed greens, toasted almonds, and crumbled feta cheese in a large bowl. Gently toss to mix everything together. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Trip Dont Fall

[amelylina]

Rich coconut cream and zesty dijon mustard combine to create a delectable Paleo and Whole30-friendly dish that's called Creamy Mustard Chicken. This dish is tasty, filling, and simple to makemaking it ideal for anyone on a Paleo or Whole30 diet.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup coconut oil. 1/2 cup coconut cream. 2 tablespoons dijon mustard. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon chopped fresh parsley optional, for garnish.

Instructions: Preheat your oven to 375F 190C. In a large oven-safe skillet, heat the coconut oil over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the skillet until they are golden brown on both sides. This should take about 3-4 minutes per side. Remove the chicken from the skillet and set it aside. In the same skillet, add minced garlic and saut for about 1 minute until fragrant. Add coconut cream, dijon mustard, and dried thyme to the skillet. Stir well to combine all the ingredients and bring the mixture to a simmer. Cook for 2-3 minutes, stirring occasionally. Return the seared chicken breasts to the skillet, spoon some of the creamy mustard sauce over them, and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165F 74C. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy your creamy mustard chicken!

Prep Time: 10 minutes

Cook Time: 30 minutes

Brusi Newsletter

[amelylina]

Indulge in the delightful combination of white chocolate and peppermint in these decadent brownies. Perfect for holiday gatherings or any time you're craving a sweet treat with a hint of minty freshness.

Ingredients: 1 box brownie mix. 1/2 cup white chocolate chips. 1/2 cup crushed peppermint candy. 2 eggs. 1/4 cup vegetable oil. 1/4 cup water.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine brownie mix, eggs, vegetable oil, and water. Stir until well combined. Fold in white chocolate chips and crushed peppermint candy. Pour the batter into a greased 9x9 inch baking dish. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before cutting into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

Cry Blend

[amelylina]

This deluxe turkey club sandwich is sure to satisfy your hunger. It has turkey, bacon, cheese, and fresh vegetables stacked between slices of whole wheat bread.

Ingredients: 8 slices whole wheat bread. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 8 slices cooked turkey breast. 8 slices cooked bacon. 2 tomatoes, sliced. 4 leaves lettuce. 4 slices cheddar cheese. Salt and pepper to taste.

Instructions: Spread mayonnaise on one side of each bread slice. Spread Dijon mustard on the other side of each bread slice. Layer turkey, bacon, tomato, lettuce, and cheddar cheese on 4 bread slices. Season with salt and pepper. Top with remaining bread slices to make sandwiches. Cut each sandwich diagonally into halves. Secure each half with toothpicks or sandwich picks. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Steve's Place

[amelylina]

Indulge in the delightful combination of creamy cheesecake, sweet strawberries, and buttery shortcake in this easy-to-assemble parfait.

Ingredients: 1 cup graham cracker crumbs. 1/4 cup unsalted butter, melted. 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1 1/2 cups heavy cream. 1/4 cup granulated sugar. 2 cups fresh strawberries, sliced. 1/4 cup strawberry jam. Shortcake biscuits store-bought or homemade.

Instructions: In a bowl, combine graham cracker crumbs and melted butter. Mix well. Press the graham cracker mixture into the bottom of serving glasses to create a crust layer. In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract. Mix until creamy. In another bowl, whip the heavy cream and granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy cheesecake filling. Layer the cheesecake mixture over the graham cracker crust in the serving glasses. Combine sliced strawberries and strawberry jam. Spoon the strawberry mixture over the cheesecake layer. Repeat the layers until the glasses are filled, finishing with a layer of strawberries on top. Chill the parfaits in the refrigerator for at least 2 hours before serving. Serve the Strawberry Cheesecake Shortcake Parfaits with shortcake biscuits on the side.

Prep Time: 20 minutes

Cook Time: 0 minutes

colegio doriber

[amelylina]

With this tasty Blueberry Blast Smoothie Bowl, you can get a boost of energy and antioxidants before going to school. It's simple to make and full of good things!

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/4 cup almond milk. 1 tablespoon honey. 1/4 cup granola. Fresh berries and sliced banana for topping.

Instructions: In a blender, blend together frozen blueberries, a ripe banana, Greek yogurt, almond milk, and honey. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. Add granola, fresh berries, and banana slices on top. Have fun with your Blueberry Blast Smoothie Bowl!

Prep Time: 5 minutes

Cook Time: 0 minutes

Maria Lager

[amelylina]

A tasty dish of roasted chicken with fragrant garam masala, served with toasted bread and buttery sauted cabbage.

Ingredients: 1 whole chicken, about 4-5 lbs. 2 tablespoons garam masala. 2 tablespoons olive oil. Salt and pepper to taste. 1 small cabbage, thinly sliced. 4 tablespoons butter. 4 slices of bread, toasted.

Instructions: Preheat oven to 375F 190C. Rinse the chicken and pat it dry with paper towels. In a small bowl, mix garam masala, olive oil, salt, and pepper. Rub the garam masala mixture all over the chicken, including under the skin. Place the chicken in a roasting pan and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165F 74C. While the chicken is roasting, melt butter in a skillet over medium heat. Add sliced cabbage to the skillet and saut until tender, about 8-10 minutes. Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving. Serve the roasted chicken with bread slices and buttered cabbage. Enjoy!

Prep Time: 15 minutes

Cook Time: 90 minutes

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