AtraeTech

Whimple Parish Council - Sourav Mukherjee - Porcelain City - Mrs Blalocks Library - Squirrelly Production

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These savory crepes are a dreamy combination of tender lemon-infused chicken, sautéed mushrooms, and artichoke hearts, all wrapped in a delicate crepe and baked to perfection. A delightful dish for any time of the day!

Ingredients: For the crepe batter:. 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. For the lemon chicken filling:. 2 boneless, skinless chicken breasts, diced. 2 tablespoons olive oil. 1 lemon, zest and juice. 2 cloves garlic, minced. Salt and pepper to taste. For the mushroom and artichoke filling:. 1 cup sliced mushrooms. 1 can artichoke hearts, drained and chopped. 1/2 cup diced onion. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. Salt and pepper to taste. For assembly:. 1 cup shredded Swiss cheese. Fresh parsley for garnish.

Instructions: In a blender, combine all crepe batter ingredients and blend until smooth. Let the batter rest for 20 minutes. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in a small amount of crepe batter and swirl it to cover the bottom of the pan. Cook until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 8 crepes. In a large skillet, heat olive oil over medium-high heat. Add diced chicken, lemon zest, and garlic. Saut until the chicken is cooked through and slightly browned. Season with salt, pepper, and lemon juice. Set aside. In another skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms, diced onions, and chopped artichoke hearts. Saut until the vegetables are tender. Sprinkle flour over the mushroom and artichoke mixture, stirring constantly for 1-2 minutes to create a roux. Gradually add milk to the roux, stirring continuously until the mixture thickens. Season with salt and pepper. To assemble the crepes, place a spoonful of lemon chicken filling and a spoonful of mushroom-artichoke mixture onto each crepe. Sprinkle with Swiss cheese and fold the crepe in half. Place the filled crepes on a baking sheet and bake in a preheated oven at 350F 175C for 10-15 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley and serve hot. Enjoy your Lemon Chicken, Mushroom, and Artichoke Crepes Dreaming All Day!

Prep Time: 30 minutes

Cook Time: 30 minutes

Csra Cougars

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A savory and satisfying gluten-free breakfast bake combining the nutty flavor of quinoa with the hearty goodness of cornbread. Packed with bell peppers, breakfast sausage, and cheddar cheese, it's a wholesome way to start your day!

Ingredients: 1 cup quinoa, rinsed. 1 1/2 cups cornmeal. 1/2 cup gluten-free all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup almond milk. 3 large eggs. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1 cup diced bell peppers. 1 cup cooked and crumbled breakfast sausage gluten-free. 1 cup shredded sharp cheddar cheese. Chopped fresh chives for garnish.

Instructions: Preheat the oven to 375F 190C. Grease a baking dish with coconut oil. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, and black pepper. In another bowl, whisk together the almond milk, eggs, maple syrup, and melted coconut oil. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold in the cooked quinoa, diced bell peppers, crumbled breakfast sausage, and shredded cheddar cheese. Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 10 minutes before slicing. Garnish with chopped fresh chives before serving. Enjoy your gluten-free and delicious Quinoa Cornbread Breakfast Bake!

Prep Time: 20 minutes

Cook Time: 35 minutes

Starwars The Force Is With You

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A comforting and fun soup that combines the classic flavors of chicken and vegetables with the playful addition of alphabet pasta.

Ingredients: 1 cup alphabet pasta. 6 cups chicken broth. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, celery, and carrots. Saut until vegetables are softened. Add minced garlic and saut for an additional minute. Pour in chicken broth and bring to a boil. Add alphabet pasta, diced tomatoes, oregano, thyme, salt, and pepper. Reduce heat and simmer for 10-12 minutes or until pasta is tender. Adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Hoping To Help

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The slow cooker makes it easy to make these tender and tasty BBQ ribs for dinner in the summer.

Ingredients: 3 lbs pork baby back ribs. 1 cup BBQ sauce. 1/4 cup brown sugar. 2 tablespoons apple cider vinegar. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Mix together BBQ sauce, brown sugar, apple cider vinegar, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Cut the ribs into smaller sections to fit into the slow cooker. Coat the ribs with the sauce mixture, ensuring they are well covered. Place the ribs in the slow cooker, standing them up on the sides if necessary. Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone. Once cooked, remove the ribs from the slow cooker and place them on a baking sheet. Brush the ribs with additional BBQ sauce and broil in the oven for 5-10 minutes until caramelized. Serve hot, garnished with chopped parsley if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Tabanyaruu

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This Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing is a nutritious and flavorful dish that combines the earthy taste of kale, the sweetness of roasted butternut squash, and the creaminess of tahini dressing. It's a perfect balance of textures and flavors, making it a satisfying and healthy meal.

Ingredients: 4 cups kale, stems removed and chopped. 1 cup butternut squash, cubed. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. 2 tablespoons water. 1/4 teaspoon cumin. 1/4 teaspoon paprika. 1/4 teaspoon red pepper flakes optional. 1/4 cup roasted pumpkin seeds optional.

Instructions: Start by heating the oven to 400F 200C. Sprinkle the cubes of butternut squash with salt and pepper and 1 tablespoon of olive oil. Place them on a baking sheet. Put them in the oven and roast for 20 to 25 minutes, or until they are soft and slightly browned. Set the tahini dressing aside while you roast the squash. Put tahini, lemon juice, water, cumin, paprika, and red pepper flakes in a small bowl. Use a whisk to mix the ingredients together. Add pepper and salt to taste. Rub the chopped kale with the last tablespoon of olive oil for a few minutes in a large salad bowl until it gets soft and dark green. Roast the butternut squash and chickpeas and then add them to the kale. Add the tahini dressing to the salad and mix everything together until it's well covered. If you want, you can sprinkle roasted pumpkin seeds on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Travelin Pushpa

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Indulge in the perfect combination of rich chocolate and creamy peanut butter with these decadent brownies. They're easy to make and even easier to devour!

Ingredients: 1/2 cup 115g unsalted butter. 1 cup 200g granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup 40g cocoa powder. 1/2 cup 65g all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/3 cup 80g creamy peanut butter.

Instructions: Warm the oven up to 175F 350C. Grease an 8x8-inch baking pan and put parchment paper inside it. Melt the butter in a bowl that can go in the microwave. Add the sugar and mix it in well. Add the eggs one at a time and beat well. Then add the vanilla extract. Just until everything is mixed in, fold in the cocoa powder, flour, salt, and baking powder. Do not mix too much. Pour the batter into the baking pan that has been ready. Put small amounts of peanut butter on top of the batter and use a knife to swirl it around to make it look like marble. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Let the brownies cool all the way in the pan before you cut them into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Orono Karate

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This Instant Pot Chicken Jalapeno Popper Soup is smooth, full of flavor, and just the right amount of spicy from the jalapenos. It's simple to make this soup in the Instant Pot, and it tastes great.

Ingredients: 1 lb chicken breast, diced. 4 jalapenos, seeded and diced. 1 onion, chopped. 4 cloves garlic, minced. 4 cups chicken broth. 8 oz cream cheese. 1 cup shredded cheddar cheese. 1 cup heavy cream. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp paprika. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In the Instant Pot, add chicken pieces, jalapenos, onion, garlic, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Put the lid on the Instant Pot and press "Manual." Set the timer for 8 minutes on high. Do a quick pressure release after the cooking cycle is over. Put the lid back on the Instant Pot and add the cream cheese, cheddar cheese, and heavy cream. Mix the ingredients well and melt the cheeses. On the "Saute" setting, let the soup cook for a few minutes until it's hot all the way through. Serve hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 8 minutes

Rosewood Fitness

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Cookie Dough Buckeyes combine cookie dough and peanut butter flavors with a chocolatey coating. These bite-sized treats are ideal for entertaining or indulgent snacking.

Ingredients: 1 cup cookie dough. 1 cup semisweet chocolate chips. 1 tablespoon vegetable oil. 1/2 cup powdered sugar. 1/4 cup creamy peanut butter. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Line a baking sheet with parchment paper. Scoop out small portions of cookie dough and roll into 1-inch balls. Place them on the prepared baking sheet. Insert toothpicks into the center of each dough ball. Freeze for about 15 minutes to firm up. In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Dip each chilled dough ball into the melted chocolate, leaving a small portion at the top exposed to resemble a buckeye nut. Allow excess chocolate to drip off. Place the chocolate-covered dough balls back on the parchment-lined baking sheet. Remove toothpicks carefully. In a separate bowl, mix powdered sugar, peanut butter, vanilla extract, and salt until well combined. Using a small spoon or your hands, top each chocolate-covered dough ball with a small amount of the peanut butter mixture. Gently press and shape it to resemble the buckeye nut. Chill the buckeyes in the refrigerator for at least 30 minutes to set the chocolate and peanut butter mixture. Once set, serve and enjoy! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 30 minutes

Cook Time: 5 minutes

Its Megan Videos

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This Melting Tomato and Basil Omelette is a delightful breakfast option that combines the freshness of tomatoes and basil with the richness of melted mozzarella cheese. It's quick and easy to make, perfect for a satisfying morning meal.

Ingredients: 2 large eggs. 1/4 cup diced tomatoes. 2 tablespoons fresh basil leaves, chopped. Salt and pepper to taste. 1 tablespoon butter. 1/4 cup shredded mozzarella cheese.

Instructions: Crack the eggs into a bowl and beat them until well combined. Add the diced tomatoes, chopped basil, salt, and pepper to the beaten eggs. Mix everything together. Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the pan. Pour the egg mixture into the skillet and let it cook without stirring for a couple of minutes, or until the edges start to set. Sprinkle the shredded mozzarella cheese evenly over one half of the omelette. Using a spatula, carefully fold the other half of the omelette over the cheese-covered half to create a half-moon shape. Continue cooking for another minute or two, or until the cheese has melted and the omelette is fully cooked through. Slide the omelette onto a plate, garnish with additional basil if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

Stroud Steampunk Weekend

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Enjoy this tasty vegan cookie dough dip without feeling bad about it. It's better for you than regular cookie dough because it's made with healthy things like chickpeas and peanut butter. Great for parties, get-togethers, or whenever you're hungry!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup maple syrup. 1/4 cup creamy peanut butter. 2 tsp vanilla extract. 1/4 cup vegan chocolate chips.

Instructions: Put chickpeas, maple syrup, peanut butter, and vanilla extract in a food processor and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a bowl, and then add the vegan chocolate chips and mix them in. Put it in the fridge for at least 30 minutes before you serve it. You can dip fruit slices, pretzels, or cookies in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Township Living

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This keto cauliflower pizza crust is a low-carb alternative to regular pizza crust. It's tasty, crispy, and great for satisfying your pizza cravings while staying on the ketogenic diet.

Ingredients: 1 medium cauliflower head, grated. 1 cup mozzarella cheese, shredded. 1/4 cup parmesan cheese, grated. 1 egg, beaten. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Put grated cauliflower in a bowl that can go in the microwave and heat it for 5 minutes. Wait for it to cool down. Once the cauliflower is cool, put it on a clean kitchen towel and squeeze out as much water as you can. Cauliflower, mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper should all be mixed together in a bowl. Mix everything together well. Put parchment paper on a baking sheet and use the cauliflower mixture to make a thin crust. After the oven is hot, bake the pie for 15 to 20 minutes, or until the crust is firm and golden brown. Take it out of the oven and add any toppings you want. Put it back in the oven and bake for another 10 to 15 minutes, until the cheese melts and starts to bubble. Cut it up, serve it, and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Ttm Toby Autographs

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Candied Bacon is a sweet and savory treat that combines the smoky goodness of bacon with a caramelized sugar coating. It's a perfect appetizer or snack for any occasion.

Ingredients: 1 pound thick-cut bacon. 1/2 cup brown sugar. 1/4 teaspoon cayenne pepper. 1/4 teaspoon black pepper. 1/4 teaspoon smoked paprika. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a small bowl, mix together the brown sugar, cayenne pepper, black pepper, smoked paprika, and salt. Line a baking sheet with aluminum foil and place a wire rack on top. Lay the bacon strips on the wire rack, making sure they don't overlap. Sprinkle the brown sugar mixture evenly over the bacon slices. Bake in the preheated oven for about 20-25 minutes or until the bacon is crispy and the sugar has caramelized. Remove from the oven and let it cool for a few minutes before transferring the candied bacon to a plate or parchment paper to cool completely. Once cool, break the candied bacon into bite-sized pieces and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Shellie Zacharia

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This Slow Cooker Ham and Pineapple Rings recipe combines the sweetness of pineapple with savory ham for a deliciously tender and flavorful dish. Perfect for a holiday meal or any special occasion, this easy-to-make recipe will impress your family and guests.

Ingredients: 1 spiral-cut ham about 5-7 pounds. 1 can 20 ounces pineapple rings, drained. 1/2 cup brown sugar. 1/4 cup honey. 2 tablespoons Dijon mustard. 1 teaspoon ground cloves.

Instructions: Put the ham in the crock pot. Place the pineapple rings on top of the ham. If necessary, use toothpicks to hold them in place. Put honey, mustard, cloves, and brown sugar in a small bowl. Put the mix on top of the pineapple and ham. For 4 to 6 hours, or until the ham is hot all the way through, cover and cook on low heat. Use the slow cooker's juices to baste the food every so often. Take the ham and pineapple rings out of the slow cooker when they're done. Take a few minutes to rest the ham before cutting it. Pour the sauce from the slow cooker over the pineapple rings and serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

Imam Naeem

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This sorbet is a great way to enjoy the tropical flavors of mango, banana, and pineapple. It's great on hot summer days or whenever you want a fruity frozen treat.

Ingredients: 3 ripe mangoes, peeled and diced. 2 ripe bananas, peeled and sliced. 1 cup diced pineapple. 1/2 cup sugar. 1/4 cup water. 2 tablespoons lemon juice.

Instructions: Diced mangoes, bananas, pineapple, sugar, water, and lemon juice should all be put into a blender. Mix until it's smooth. Put the mix in a shallow dish and freeze for 4 to 6 hours, stirring every hour until it gets firm. When the sorbet is firm, put it in bowls and serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

10th Street Garage

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This burger is based on Spanish food and has a juicy burger patty, crispy Serrano ham, creamy Manchego cheese, and an egg that is just right. The garlic aioli gives the burger a touch of Spanish flavor, making it a delicious and satisfying meal.

Ingredients: 4 burger patties beef or your choice of meat. 4 hamburger buns. 8 slices of Serrano ham. 4 eggs. 4 slices of Manchego cheese. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Lettuce and tomato slices for garnish.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Season the burger patties with salt and pepper on both sides. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare, or longer if desired. While the burgers are cooking, heat a skillet over medium heat and add olive oil. Add the Serrano ham slices and cook until crispy, about 1-2 minutes per side. Remove from the skillet and set aside. In the same skillet, fry the eggs to your desired level of doneness, keeping the yolks runny for a traditional touch. Toast the hamburger buns on the grill until lightly browned. In a small bowl, mix the minced garlic with the mayonnaise to make a garlic aioli. Assemble the burgers: Spread the garlic aioli on the bottom half of each bun. Place a lettuce leaf on top, followed by a burger patty, a slice of Manchego cheese, two slices of crispy Serrano ham, and a fried egg. Top with tomato slices and the other half of the bun. Serve your Spanish burgers hot with your favorite side dishes, such as potato wedges or a green salad. Enjoy your Spanish burger with crispy Serrano and fried eggs!

Prep Time: 15 minutes

Cook Time: 15 minutes

Gmtserv Romania

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This chocolate hazelnut hummus is rich and creamy, and it's great as an appetizer or dessert. It's delicious, vegan-friendly, and impossible to resist!

Ingredients: 1 can chickpeas, drained and rinsed. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup tahini. 1/4 cup plant-based milk. 1/2 teaspoon vanilla extract. 1/4 cup chopped hazelnuts, for garnish.

Instructions: In a food processor, blend chickpeas, cocoa powder, maple syrup, tahini, plant-based milk, and vanilla extract until smooth. Transfer the mixture to a serving bowl and sprinkle with chopped hazelnuts. Serve with sliced fruits, crackers, or cookies for dipping. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Petes Parties

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These No Bake Berry Energy Bites are a delicious and nutritious snack that requires no baking. Packed with oats, nut butter, dried berries, and seeds, they provide a burst of energy to keep you going throughout the day.

Ingredients: 1 cup rolled oats. 1/2 cup nut butter almond, peanut, or your choice. 1/3 cup honey or maple syrup. 1/2 cup dried berries cranberries, blueberries, etc.. 1/4 cup ground flaxseed. 1/4 cup chia seeds. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: In a large bowl, combine rolled oats, nut butter, honey or maple syrup, dried berries, ground flaxseed, chia seeds, vanilla extract, and a pinch of salt. Stir the mixture until well combined. If the mixture seems too dry, you can add a bit more nut butter or honey/maple syrup. Chill the mixture in the refrigerator for about 15-30 minutes. This will make it easier to shape the energy bites. Once chilled, take small portions of the mixture and roll them between your palms to form bite-sized balls. Place the energy bites on a parchment-lined tray or plate. Refrigerate the energy bites for an additional 20-30 minutes to firm up. Once the energy bites are firm, they are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 0 minutes

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