Anny Aurora

Petes Parties - Mt. Moriah Farms - Hottub Chemicals Ireland - Ap Human Geography - Multidisciplinary Conference On Science And Technology

[annyaurora]

Indulge in the rich and creamy flavors of a white pizza topped with tender chicken and fresh herbs. This delicious pizza is a delightful twist on the classic Italian favorite.

Ingredients: 1 pizza dough. 1 cup Alfredo sauce. 1 1/2 cups shredded mozzarella cheese. 1 cup cooked chicken breast, sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 2 cloves garlic, minced. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a baking sheet or pizza stone. Put some Alfredo sauce on top of the dough, leaving a border for the crust. Put half of the mozzarella cheese on top of the sauce. Spread the chicken slices out evenly on top of the cheese. Cut up the fresh basil and parsley and put them in a small bowl. Add the salt and pepper. Put the herb mix on top of the chicken. Add the rest of the mozzarella cheese on top. Add a little olive oil to the pizza. Heat the oven to 400F. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Puerto Princesa Sda Central Church

[annyaurora]

A tasty dip that tastes like classic bruschetta and is great for parties or get-togethers. Putting fresh tomatoes, basil, and balsamic vinegar together makes a burst of Italian flavor that goes great with toasted baguette slices.

Ingredients: 1 cup cherry tomatoes, diced. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons fresh basil, chopped. 1 tablespoon balsamic vinegar. 1 tablespoon olive oil. Salt and pepper to taste. 1 French baguette, sliced and toasted for serving.

Instructions: In a bowl, combine the diced tomatoes, chopped red onion, minced garlic, chopped basil, balsamic vinegar, and olive oil. Season with salt and pepper to taste, and mix well to combine all the ingredients. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. Once ready to serve, arrange the toasted baguette slices on a serving platter. Stir the tomato mixture one more time and spoon it over the toasted baguette slices. Garnish with additional fresh basil leaves if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Kirdemets

[annyaurora]

These Chili Cheese Dog Burgers taste like a classic chili cheese dog but are made with a juicy burger. These burgers are great for a summer cookout or any time you want a tasty and rich burger.

Ingredients: 1 pound ground beef. 4 hot dog buns. 4 hot dogs. 1 cup canned chili. 1 cup shredded cheddar cheese. 1/2 cup diced onions. 1/4 cup sliced jalapeos optional. Ketchup and mustard for topping. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Place the burger patties and hot dogs on the grill. Cook the burgers for about 4-5 minutes per side for medium-rare or longer if you prefer them more well-done. Grill the hot dogs until heated through and slightly charred. While the burgers and hot dogs are cooking, heat the canned chili in a saucepan on the grill or stove until it's hot and simmering. When the burgers are almost done, sprinkle the shredded cheddar cheese on top of each patty and close the grill lid to melt the cheese. To assemble the Chili Cheese Dog Burgers, place a grilled burger patty on the bottom half of each hot dog bun. Top each patty with a generous spoonful of hot chili, diced onions, and sliced jalapeos if desired. Place a grilled hot dog on top of the chili layer, and drizzle ketchup and mustard over the hot dog. Finally, place the top half of the hot dog bun on top, creating a burger with all the chili cheese dog toppings. Serve your Chili Cheese Dog Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Falconcrag

[annyaurora]

This refreshing sorbet combines the sweet-tart flavors of blueberries and plums with the tanginess of sour beer, resulting in a unique and delightful dessert.

Ingredients: 2 cups blueberries, fresh or frozen. 2 plums, pitted and chopped. 1/2 cup sugar. 1/2 cup sour beer such as a lambic. 1 tablespoon lemon juice.

Instructions: Put blueberries, plums, sugar, sour beer, and lemon juice in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the machine's directions until it gets the consistency of sorbet. Put the sorbet in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Put scoops of sorbet in bowls of cold water and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Theresa Rosenberg

[annyaurora]

For a quick and filling meal, these Vegan Avocado Quesadillas are packed full of flavor. The filling is made of black beans, corn, spices, and mashed avocado that is creamy. It is wrapped up in a crispy tortilla. You will love these quesadillas whether you are vegan or just want a tasty meatless option.

Ingredients: 2 ripe avocados, mashed. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 tablespoon lime juice. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 large flour tortillas. 1 cup vegan cheese, shredded optional. Cooking spray or oil for frying.

Instructions: Black beans, corn, tomatoes, red onion, cilantro, lime juice, cumin, chili powder, salt, and pepper should all be mixed together in a bowl. Mix well. Place one tortilla on the table and cover half of it with a quarter of the avocado mixture. Leave some space around the edges. If you want, you can sprinkle vegan cheese on top of the avocado mixture. To make a half-moon shape, fold the other half of the tortilla over the filling. Spray cooking spray or oil on the pan and heat it over medium-low heat. Put the filled tortilla in the pan and cook it for two to three minutes on each side, until it's golden brown and crispy. Do it again with the rest of the filling and tortillas. When it's done, take it out of the pan and let it cool a bit before cutting it into wedges. Warm it up and serve it with salsa or your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

Midwest Open Rhythm Exchange

[annyaurora]

Tender chicken breasts cooked in a garlicky, creamy sauce that tastes like Tuscany thanks to the tomatoes, spinach, and Parmesan cheese.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup spinach leaves. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Fresh basil leaves for garnish.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Remove from skillet and set aside. In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and cook until they start to soften, about 2 minutes. Stir in spinach leaves and cook until wilted. Pour in heavy cream and Parmesan cheese, stirring until the sauce thickens, about 2-3 minutes. Return chicken breasts to the skillet, spooning sauce over them. Sprinkle dried oregano and red pepper flakes over the chicken. Cover and simmer for 5-7 minutes until chicken is cooked through. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cb Kart Online Store

[annyaurora]

Enjoy the delicious flavors of a Bundt cake shaped like a French Cruller donut. This cake has a delicious glaze that perfectly encapsulates the flavor of a traditional French cruller. It is light, airy, and perfectly sweet.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter. 1 cup water. 1/4 tsp salt. 2 tbsp granulated sugar. 4 large eggs. 1 tsp vanilla extract. Vegetable oil for frying. 1 cup confectioners' sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Put the butter, water, salt, and powdered sugar in a saucepan. Bring the mixture to a boil over medium heat. Take the saucepan off of the burner and quickly add the flour. Once the mixture gathers into a ball and starts to pull away from the pan's sides, give it a good stir. After transferring the dough to a mixing bowl, allow it to cool for a short while. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Set the oven temperature to 175C 350F. Grease and dust a pan for Bundt cakes. Smooth the top of the dough after transferring it to the prepared pan. A toothpick inserted into the center of the cake should come out clean after 45 to 50 minutes of baking, or until the cake is golden brown. Prepare the glaze during the cake's baking. Mix the milk, vanilla extract, and confectioners' sugar in a bowl until well combined. After the cake has cooled in the pan for ten minutes, take it out and let it cool fully on a wire rack. Drizzle the glaze over the cake after it has cooled. If you want, you can decorate with extra powdered sugar. Enjoy your French Cruller Bundt Cake after slicing it!

Prep Time: 20 minutes

Cook Time: 50 minutes

Sante Mieux Etre

[annyaurora]

This sweet and creamy vegan pumpkin pasta is a great fall dish that is also simple to make. The pumpkin sauce is smooth and full of flavor, and it goes well with fettuccine noodles. Sage and nutmeg give the dish warmth and depth, while nutritional yeast gives it a cheesy taste. It's a hearty meal that will keep you warm on cool fall nights.

Ingredients: 8 oz fettuccine pasta. 1 cup pumpkin puree. 1 cup unsweetened almond milk. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/2 teaspoon ground nutmeg. 1/2 teaspoon dried sage. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook fettuccine according to package instructions. In a saucepan, combine pumpkin puree, almond milk, garlic, nutritional yeast, nutmeg, sage, salt, and pepper. Simmer over medium heat, stirring occasionally, until heated through and flavors meld, about 5 minutes. Once pasta is cooked, drain and return to the pot. Pour the pumpkin sauce over the pasta and toss until well coated. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

Art House 17

[annyaurora]

A refreshing and fruity spritzer perfect for any occasion, bursting with the flavors of mixed berries and a hint of citrus.

Ingredients: 1 cup mixed berries strawberries, raspberries, blueberries. 2 tablespoons honey. 1 tablespoon fresh lemon juice. 1 bottle sparkling water. Ice cubes. Mint leaves for garnish.

Instructions: In a blender, combine the mixed berries, honey, and lemon juice. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds. Fill glasses with ice cubes. Pour the berry mixture into each glass, filling halfway. Top off each glass with sparkling water. Garnish with mint leaves. Stir gently and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

Music And Students With Special Needs

[annyaurora]

This ice cream sandwich recipe is a great way to enjoy the rich flavors of baklava and pistachio. Between crispy phyllo dough sheets drizzled with honey is a layer of creamy pistachio ice cream. The combination of textures and tastes is very tasty.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup chopped pistachios. 1/4 cup honey. 1/4 teaspoon ground cinnamon. 1/4 teaspoon salt. 6 sheets phyllo dough. 1/2 cup melted butter. 1/4 cup crushed pistachios.

Instructions: Heavy cream, milk, sugar, chopped pistachios, honey, cinnamon, and salt should all be put in a saucepan. Stir the mixture every so often while heating it over medium-low heat until it starts to simmer. Take it off the heat and let it cool down all the way. After the mixture has cooled, put it into an ice cream maker and churn it according to the directions on the machine's box until it becomes soft-serve. Get the baklava sheets ready while the ice cream is being made. Melt some butter and sprinkle crushed pistachios on top of each sheet of phyllo dough. Place three sheets of ready-made phyllo dough on a baking sheet. Brush each sheet with butter and sprinkle pistachios on top of it. Heat the oven to 350F 175C and bake for 10 to 12 minutes, or until golden brown and crisp. Allow to cool completely. Cut the baked phyllo dough into little squares to use as ice cream sandwich walls. When the ice cream is done, put it in a container and add the baked phyllo dough pieces on top of it. The ice cream should be frozen for at least 4 hours, or until it is firm. Place two pieces of baklava phyllo dough between the ice cream and serve.

Prep Time: 30 minutes

Cook Time: 15 minutes

Trevor Pacelli

[annyaurora]

The soft sirloin steak in this Greek-style steak salad is mixed with fresh greens, vegetables, soft-boiled eggs, and feta cheese. It's a tasty and filling meal that comes with toasted French bread and a tangy dressing.

Ingredients: 1 lb sirloin steak, thinly sliced. 4 cups mixed greens e.g., spinach, arugula, romaine. 1/2 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 4 large eggs. 1 French bread baguette, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. For the dressing: 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, salt, and pepper to taste.

Instructions: Add salt and pepper to the sliced steak. In a pan, heat 1 tablespoon of olive oil over medium-high heat. After you add the steak slices, cook for two to three minutes on each side for medium-rare or until it's done the way you like it. Take it off the heat and let it cool down. Cover the eggs with cold water and set them aside while the steak rests. For soft-boiled eggs, bring to a boil, then lower the heat and let it cook for 6-7 minutes. Put them in ice water to stop the cooking, then cut them in half and peel them. In a small bowl, mix the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper that will be used to make the dressing. Put the mixed greens, cherry tomatoes, cucumber, feta cheese crumbles, sliced red onion, and diced red onion in a large salad bowl. Pour the dressing over the salad and toss it to coat. Put the minced garlic and the rest of the olive oil in a different bowl. Spread this on the French bread slices and toast them in the oven or toaster until they are golden brown. To serve, put some salad on each plate and top with slices of cooked steak, soft-boiled eggs, and toasted French bread. If you want, you can add more feta cheese on top. Have fun with your French bread with Greek steak salad, soft-boiled eggs, and feta cheese.

Prep Time: 20 minutes

Cook Time: 10 minutes

Ttm Toby Autographs

[annyaurora]

This dish, Cheesy Bacon Ranch Chicken, makes your mouth water with its tender chicken breasts, bacon, ranch dressing, and melted cheddar cheese. It's simple to make and tastes great for dinner any day of the week.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch dressing mix. 1 cup shredded cheddar cheese. 8 slices bacon, cooked and crumbled. 1/2 cup ranch dressing. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Season the chicken breasts with salt, pepper, and half of the ranch dressing mix. In a mixing bowl, combine the shredded cheddar cheese, crumbled bacon, and remaining ranch dressing mix. Place the seasoned chicken breasts in a baking dish. Spread the cheesy bacon ranch mixture evenly over the tops of the chicken breasts. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Serve hot, garnished with chopped fresh parsley if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Dr. Gottardi

[annyaurora]

Indulge in this decadent Kit-Kat Cake Long recipe that combines the goodness of chocolate cake with the iconic Kit-Kat bars. Perfect for chocolate lovers!

Ingredients: 2 cups all-purpose flour. 2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 eggs. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. 12 Kit-Kat bars full-sized. 1/2 cup chocolate ganache. 1/2 cup whipped cream. 1/4 cup chocolate shavings.

Instructions: Preheat your oven to 350F 175C and grease a long cake pan. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract. Mix until well combined. Pour in the boiling water and stir until the batter is smooth. The batter will be thin, but that's okay. Pour the batter into the prepared cake pan. Break 6 Kit-Kat bars in half and place them evenly into the batter, pressing them slightly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once the cake is completely cool, spread a layer of chocolate ganache on top. Arrange the remaining 6 Kit-Kat bars on top of the ganache, creating a border around the cake. Fill the center of the cake with whipped cream and sprinkle chocolate shavings on top. Serve and enjoy your delicious Kit-Kat Cake Long!

Prep Time: 20 minutes

Cook Time: 40 minutes

Sante Mieux Etre

[annyaurora]

Enjoy the delicate flavors of elderflower and coconut in this delicious ice cream, which is served in gluten-free cones for a treat that everyone can enjoy.

Ingredients: 2 cans coconut milk. 1/2 cup elderflower syrup. 1/2 cup sugar. 1 teaspoon vanilla extract. Pinch of salt. Gluten-free ice cream cones.

Instructions: In a saucepan, combine coconut milk, elderflower syrup, sugar, vanilla extract, and salt. Heat the mixture over medium heat until it begins to simmer. Remove from heat and let it cool to room temperature. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream into a container and freeze for at least 4 hours or until firm. Serve scoops of coconut elderflower syrup ice cream in gluten-free ice cream cones.

Prep Time: 15 minutes

Cook Time: 20 minutes

Integrating In The Classroom

[annyaurora]

With eggs, colorful vegetables, and cheese, this low-carb breakfast is a hit. It's quick, simple, and full of flavor.

Ingredients: 2 large eggs. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced tomatoes. 2 tablespoons grated cheddar cheese. Salt and pepper to taste. 1 tablespoon olive oil. Fresh parsley for garnish.

Instructions: In a small bowl, beat the eggs with salt and pepper. Heat olive oil in a non-stick skillet over medium heat. Add diced bell peppers and onions to the skillet and saut until they soften, about 2-3 minutes. Add diced tomatoes to the skillet and continue to saut for another 2 minutes. Pour the beaten eggs over the vegetables in the skillet and let them cook undisturbed for a minute. Using a spatula, gently stir the eggs and vegetables together, cooking until the eggs are just set. Sprinkle grated cheddar cheese on top of the eggs and cover the skillet with a lid. Let it melt for a minute. Once the cheese is melted and the eggs are cooked to your liking, remove from heat. Garnish with fresh parsley and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Engineer Hamid

[annyaurora]

This Keto recipe is perfect for individuals engaged in strength training and aiming for fat loss. It's packed with protein from the chicken breasts and healthy fats from olives and olive oil, making it ideal for a ketogenic diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup black olives, sliced. 4 cups spinach leaves. 1/4 cup feta cheese, crumbled. 1 lemon, juiced.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, paprika, thyme, oregano, salt, and pepper. Place chicken breasts on a baking sheet and brush both sides with the olive oil mixture. Arrange cherry tomatoes and black olives around the chicken on the baking sheet. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through. While the chicken is baking, heat a skillet over medium heat. Add a drizzle of olive oil to the skillet and wilt the spinach leaves, stirring occasionally. Once the spinach is wilted, remove from heat and squeeze lemon juice over it. Toss to combine. Serve the baked chicken with wilted spinach on the side, topped with crumbled feta cheese.

Prep Time: 15 minutes

Cook Time: 30 minutes

Barb Desjardins

[annyaurora]

Indulge in the luxurious taste of this Chemex-brewed coffee, perfect for a glamorous little sister or anyone who appreciates a smooth and aromatic cup of joe.

Ingredients: 42g coarsely ground coffee beans. 700g filtered water 200F / 93C. Chemex coffee filter.

Instructions: Fold the Chemex filter into a cone shape and place it in the Chemex brewer with the thicker side against the spout. Rinse the filter with hot water to remove any paper taste, then discard the rinse water. Add the coarsely ground coffee into the rinsed filter. Start a timer and pour enough hot water about 100g evenly over the coffee grounds to saturate them. Allow the coffee to bloom for 30 seconds. After the bloom, begin pouring the remaining hot water in a slow, circular motion over the coffee grounds, making sure to evenly wet all the grounds. Aim to complete this pour by 1 minute and 15 seconds. Allow the coffee to drain through the filter, which should take about 3-4 minutes. Once the dripping stops, carefully remove the filter with the spent coffee grounds. Pour the brewed coffee into a glamorous cup and enjoy the rich flavors.

Prep Time: 5 minutes

Cook Time: 5 minutes

Anike Stander Photography