Art of Palestine

mono inn - shuheisenda design - treorchy primary school - around the ju - stop the smoke

[artofpalestine]

Bobby Flay's Crunch Burger is a delicious and indulgent treat that combines the flavors and textures of a classic burger with the added crunch of potato chips. It's a must-try for burger lovers!

Ingredients: 1 1/2 pounds ground beef chuck 80% lean. Salt and black pepper to taste. 4 slices American cheese. 4 hamburger buns. 4 leaves iceberg lettuce. 8 slices crispy bacon. 1 cup potato chips, crushed. 1/4 cup mayonnaise. 2 tablespoons ketchup. 2 tablespoons yellow mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon hot sauce. 1/2 teaspoon garlic powder. 1/4 teaspoon onion powder.

Instructions: Get your grill ready for high heat. Make 4 patties out of the ground beef that are all the same size. Add salt and black pepper to both sides. Put the patties on the grill and cook them for 4 to 5 minutes on each side for medium-rare or longer if you like them more done. In the last minute of cooking, cover the grill and add a slice of American cheese to each patty. This will melt the cheese. Toast the buns on the grill until they are lightly browned while the burgers are cooking. Put mayonnaise, ketchup, yellow mustard, Worcestershire sauce, hot sauce, garlic powder, and onion powder in a small bowl. Mix them all together to make the sauce. Spread the sauce on the bottom half of each toasted bun before putting the burgers together. After putting a lettuce leaf on top of the sauce, add a cheese-covered patty, two pieces of crispy bacon, and a lot of crushed potato chips. Put the other half of the bun on top. Serve your Crunch Burger right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

hutong street food

[artofpalestine]

This Five Spice Chicken with Green Apple and Ginger recipe offers a delightful fusion of flavors. The aromatic blend of five-spice powder, ginger, and garlic complements the tender chicken breasts perfectly, while the green apples add a refreshing touch of sweetness. It's a simple yet elegant dish that's sure to impress!

Ingredients: 4 chicken breasts. 2 green apples, thinly sliced. 1 tablespoon five-spice powder. 1 tablespoon grated fresh ginger. 2 cloves garlic, minced. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon olive oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the five-spice powder, garlic, honey, soy sauce, and olive oil in a small bowl. You can then mix these ingredients together. First, salt and pepper the chicken breasts. Then, rub the spice mix all over the chicken. Lay the sliced green apples around the chicken breasts in a baking dish. Put the pan in a hot oven and bake for 25 to 30 minutes, or until the chicken is done and the apples are soft. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 30 minutes

rob chapman

[artofpalestine]

This pressure cooker mashed sweet potato recipe is quick, easy, and yields creamy mashed sweet potatoes that are perfect as a side dish for any meal.

Ingredients: 3 large sweet potatoes, peeled and diced. 1 cup water. 2 tablespoons butter. 1/4 cup milk or cream. Salt and pepper to taste.

Instructions: Put sweet potatoes that have been cut up and water in the pressure cooker. Put the lid back on the pressure cooker and turn it on to high pressure. Bring it to a boil. When the food is done, carefully open the lid and let the pressure out of the pot by hand. Take out any extra water from the sweet potatoes. To the sweet potatoes, add butter and milk or cream. With a potato masher, mash the sweet potatoes until they are smooth and creamy. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 8 minutes

country house quilting

[artofpalestine]

These Teriyaki BBQ Chicken Skewers combine the savory flavors of teriyaki sauce with the smokiness of the grill, resulting in a mouthwatering dish that's perfect for a barbecue get-together.

Ingredients: 1 cup soy sauce. 1/2 cup brown sugar. 1/4 cup honey. 1/4 cup rice vinegar. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons mirin. 2 tablespoons sesame oil. 1.5 lbs boneless, skinless chicken thighs, cut into chunks. Wooden skewers, soaked in water.

Instructions: To make teriyaki sauce, mix soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, mirin, and sesame oil in a bowl with a whisk. Put the chicken pieces in a plastic bag that can be closed again, and then pour half of the teriyaki sauce over them. Put the bag in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. Put chunks of chicken that have been marinated on the soaked wooden skewers. For about 12 to 15 minutes, or until the chicken is cooked all the way through and has a nice char, turn the skewers over and baste them with the reserved teriyaki sauce. Put chopped green onions and sesame seeds on top of the hot Teriyaki BBQ Chicken Skewers to serve. Enjoy your tasty teriyaki barbecue that you made yourself!

Prep Time: 45 minutes

Cook Time: 15 minutes

bissau economics lab

[artofpalestine]

With this easy glazed salmon recipe, you can enjoy the perfect mix of sweet and savory flavors. While the salmon is cooking, the soy-honey glaze gives it a delicious caramelized top. This makes it a favorite at any barbecue.

Ingredients: 4 salmon fillets. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon olive oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Warm up the grill over medium-high heat. To make the glaze, mix the soy sauce, honey, Dijon mustard, minced garlic, and grated ginger in a small bowl with a whisk. Add salt and pepper to the salmon fillets and brush them with olive oil. Put the salmon fillets on a grill that has already been heated up. Cook for four to five minutes on each side, or until a fork can easily flake the fish. Brush the glaze over the salmon fillets in the last minute of cooking, letting it caramelize. Add sesame seeds and chopped green onions to the salmon after taking it off the grill. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

mavie demums

[artofpalestine]

A cool and flowery take on regular lemonade, made with the delicate scent of roses.

Ingredients: 4 cups water. 1 cup sugar. 1/2 cup fresh lemon juice. 1/4 cup rose water. Lemon slices and rose petals for garnish.

Instructions: In a saucepan, heat 1 cup of water with sugar until the sugar dissolves, creating a simple syrup. Remove from heat and let it cool. In a pitcher, combine the remaining water, lemon juice, rose water, and the cooled simple syrup. Stir well to combine. Refrigerate until chilled. Serve over ice, garnished with lemon slices and rose petals.

Prep Time: 10 minutes

Cook Time: 5 minutes

toet

[artofpalestine]

With these Loaded Mint Chocolate Brownies, savor the delectable combination of rich chocolate and crisp mint. They are delightful treats for any occasion and are ideal for sating your sweet tooth.

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon salt. 1 cup mint chocolate chips. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped pecans or walnuts. 1/2 cup crushed peppermint candies.

Instructions: Grease a 9x13-inch baking pan and preheat the oven to 350F 175C. Melt the butter in a medium-sized saucepan over low heat. Take off the heat and thoroughly mix in the powdered sugar. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Mix the flour, cocoa powder, and salt in a different bowl. Stir this dry mixture just until combined, then gradually add it to the wet mixture. Add the chopped nuts, crushed peppermint candies, mint and semi-sweet chocolate chips, and mix them together thoroughly. Evenly distribute the batter after pouring it into the baking pan. Preheat the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out slightly moistened. Let the brownies cool completely on a wire rack inside the pan. Cut into squares and enjoy after they've cooled!

Prep Time: 20 minutes

Cook Time: 30 minutes

21st century classroom

[artofpalestine]

Enjoy tender and flavorful chicken cooked slowly in a delicious salsa verde sauce. This easy slow cooker recipe is perfect for busy days when you want a delicious meal with minimal effort.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa verde. 1 teaspoon ground cumin. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup chicken broth. 1/4 cup chopped fresh cilantro optional.

Instructions: Put chicken breasts in the crock pot. Put ground cumin, garlic powder, salt, and black pepper in a bowl and mix them together. Put the mix on top of the chicken. Set the slow cooker on low and add chicken broth. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked. Use two forks to shred the chicken. Take it out of the slow cooker and mix it with the salsa verde sauce. If you want, you can serve the chicken with chopped fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

bruno pedrini

[artofpalestine]

Refreshing and fruity, these Raspberry White Grape Popsicles are a delightful treat for all ages. Made with real raspberries and sweetened with white grape juice, they offer a burst of flavor and natural sweetness. Perfect for hot summer days or any time you crave a cool, refreshing snack.

Ingredients: 2 cups raspberries. 2 cups white grape juice. 2 tablespoons honey or agave syrup. 1 tablespoon lemon juice.

Instructions: In a blender, combine raspberries, white grape juice, honey or agave syrup, and lemon juice. Blend until smooth. Pour mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. To remove popsicles from molds, run under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 240 minutes

sammamish high school

[artofpalestine]

This Keto Cauliflower Broccoli Salad is a refreshing and crunchy dish packed with flavor. It's perfect for a light lunch or as a side dish for your favorite keto meals. The creamy dressing complements the crispness of the cauliflower and broccoli, making it a satisfying dish for any occasion.

Ingredients: 1 small head cauliflower, chopped into florets. 1 small head broccoli, chopped into florets. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 1/4 cup chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Optional: 1/4 cup shredded cheddar cheese for garnish.

Instructions: In a large bowl, combine cauliflower and broccoli florets. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, chopped red onion, and parsley. Pour the dressing over the cauliflower and broccoli and toss until evenly coated. Season with salt and pepper to taste. Optional: Garnish with shredded cheddar cheese before serving. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

muistikuvan

[artofpalestine]

Cold-brew coffee is a smooth and refreshing way to enjoy coffee, especially on hot days. It's less acidic than hot-brewed coffee and can be customized to your taste with sweeteners and cream.

Ingredients: 1 cup coarsely ground coffee beans. 4 cups cold water. Ice cubes optional. Sweetener of your choice optional. Milk or creamer optional.

Instructions: In a large jar or pitcher, mix the coarsely ground coffee beans with cold water. Make sure to mix the coffee grounds well so that they are all fully saturated. Put the jar or pitcher in the fridge with the lid on for at least 12 hours, or up to 24 hours for a stronger brew. Pour the cold brew concentrate into a different container through a fine-mesh sieve or coffee filter after letting it steep. This will get rid of the grounds. To serve, add water or milk to the cold brew concentrate until it's the strength you want. If you want it cold, add ice cubes. If you want it sweeter, you can use any kind of sweetener you like. Add milk or creamer to taste and serve in a glass. Have fun with your cold-brew coffee!

Prep Time: 5 minutes

Cook Time: 720 minutes

tom roschkov

[artofpalestine]

A creamy and flavorful soup that combines the smokiness of roasted poblano peppers with the sweetness of corn. Perfect for a cozy meal on a chilly day.

Ingredients: 4 large poblano peppers, roasted and peeled. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups corn kernels fresh or frozen. 6 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup heavy cream. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Roast poblano peppers until skin is charred, then peel, seed, and chop them. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook for another minute until fragrant. Stir in corn kernels and roasted poblano peppers, then add vegetable broth, cumin, smoked paprika, salt, and pepper. Bring the soup to a simmer and let it cook for 20-25 minutes. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and let the soup simmer for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges. Enjoy the rich flavors of Roasted Poblano Pepper and Corn Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

eaa artists gallery

[artofpalestine]

These popsicles with granola and fruit are a healthy and tasty way to start the day. For a quick and healthy breakfast on the go, these are great. The Greek yogurt adds protein, and the fresh fruits add vitamins.

Ingredients: 1 cup Greek yogurt. 1/2 cup mixed fresh fruits e.g., berries, diced mango. 1/4 cup granola. 2 tablespoons honey.

Instructions: In a bowl, mix Greek yogurt and honey until well combined. Fold in the mixed fresh fruits gently. Fill popsicle molds halfway with the yogurt mixture. Sprinkle granola evenly into each mold. Top off with the remaining yogurt mixture. Insert popsicle sticks and freeze for at least 4 hours or until solid. To unmold, briefly run warm water over the molds and gently pull out the popsicles.

Prep Time: 10 minutes

Cook Time: 0 minutes

fremont asian christian church

[artofpalestine]

Italian Braised Short Ribs are a tasty and comforting dish that is great for a cozy dinner. Slow braising makes meat that is tender and juicy, and the tomato and herb flavors make it taste even better.

Ingredients: 4 lbs beef short ribs. Salt and black pepper to taste. 2 tbsp olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 cloves garlic, minced. 1 cup red wine. 1 can 28 oz crushed tomatoes. 2 cups beef broth. 2 bay leaves. 1 tsp dried thyme. 1 tsp dried rosemary. 1/4 cup fresh parsley, chopped for garnish.

Instructions: Warm the oven up to 325F 160C. Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. It takes about 5 minutes per side to brown the short ribs on all sides. Take it out and set it aside. You can put the onion, carrots, and celery in the same pot. About 5 minutes of cooking will soften the food. After you add the garlic, cook for one more minute. Add the red wine and scrape the bottom of the pot to get rid of any browned bits. Boil some beef and add some crushed tomatoes, bay leaves, thyme, and rosemary. Use a stir to mix. Put the short ribs back in the pot and cover them with the liquid. Cover and put in an oven that has already been heated. Let the meat cook for three to four hours, or until it is soft and falls off the bone. When the short ribs are done, take them out of the pot and skim off any extra fat that forms on top of the sauce. Put chopped parsley on top of the short ribs and serve them with the sauce.

Prep Time: 20 minutes

Cook Time: 240 minutes

reimagine the world

[artofpalestine]

With their plenty of flavor and cool ranch slaw on top, these buffalo chicken burgers are a tasty change from regular burgers.

Ingredients: 1 lb ground chicken. 1/4 cup bread crumbs. 1/4 cup buffalo sauce. 1/4 cup finely chopped celery. 1/4 cup crumbled blue cheese. Salt and pepper to taste. 4 burger buns. 1 cup shredded cabbage. 1/4 cup ranch dressing. 1 tablespoon chopped fresh parsley. 1 tablespoon lemon juice. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder.

Instructions: In a bowl, mix ground chicken, bread crumbs, buffalo sauce, celery, blue cheese, salt, and pepper. Form the mixture into 4 patties. Heat a grill or skillet over medium heat. Cook the patties for 5-6 minutes on each side, or until cooked through. In a separate bowl, combine shredded cabbage, ranch dressing, parsley, lemon juice, garlic powder, and onion powder to make slaw. Toast burger buns if desired. Place cooked patties on the bottom halves of the buns. Top each patty with ranch slaw. Cover with the top halves of the buns. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

benny oschmann

[artofpalestine]

Chestnut pancakes are a delightful twist on traditional pancakes, with a nutty and slightly sweet flavor. They are perfect for a cozy breakfast or brunch.

Ingredients: 1 cup chestnut flour. 2 tablespoons sugar. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 2/3 cup milk. 1 egg. 1 tablespoon melted butter. 1/2 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: Put the chestnut flour, sugar, salt, and baking powder in a bowl and mix them together. Take out a different bowl and mix the milk, egg, melted butter, and vanilla extract with a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. The batter should be cool and smooth. Put a nonstick griddle or skillet over medium-low heat and add a little butter or oil to cover the bottom. To make a pancake, pour a ladleful of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter, adding more oil or butter to the pan as needed. Top the chestnut pancakes with maple syrup, honey, or fresh berries, if you like. Serve them hot. Have fun with your tasty chestnut pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

lavender at laggan

[artofpalestine]

Flavorful and tasty garlic In a crock pot, Parmesan potatoes were cooked just right. This simple recipe is great as a side dish for any meal.

Ingredients: 1.5 lbs baby potatoes, halved. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. 1/2 tsp dried oregano. 1/2 tsp dried basil. 1/2 tsp dried parsley. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Put olive oil, minced garlic, grated Parmesan cheese, dried oregano, basil, and parsley in a bowl. Add salt and pepper to taste. Cut the baby potatoes in half and put them in the crock pot. Add the olive oil mixture to the potatoes and toss them around so that they are all covered. Turn the heat to high for 34 hours or low for 68 hours, and cover the pot. Cook until the potatoes are soft. Before serving, sprinkle with fresh parsley that has been chopped.

Prep Time: 10 minutes

Cook Time: 240 minutes

ems cakes and baking