Azn Angels

Lighting Hearts Lighting Homes - ESRC17 - bethel baptist church - bj concert band - taberna pikapote

[aznangels]

With your Philips Airfryer, you can make a tasty pizza at home quickly and easily. You can choose your own toppings to make the perfect personal pizza.

Ingredients: 1 pre-made pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/4 cup sliced pepperoni. 1/4 cup sliced bell peppers. 1/4 cup sliced black olives. 1/4 cup sliced mushrooms. 1/4 cup sliced onions. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder.

Instructions: Start by heating up your Philips Airfryer to 190C 375F. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough that has been rolled out in the Airfryer basket. Spread pizza sauce out evenly on the dough, but leave a little space around the edges for the crust. The sauce should have mozzarella cheese on top of it. You can choose from onions, bell peppers, mushrooms, black olives, and pepperoni to put on top. The toppings should have dried oregano and garlic powder on top of them. If you want the crust to be golden brown and the cheese to bubble, air-fry the pizza at 375F 190C for 10 to 12 minutes. Take the pizza out of the air fryer carefully, cut it up, and serve it hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

tennisschool nossik versteeg

[aznangels]

The perfect balance of sweetness and saltiness can be found in these peanut butter-filled pretzels. A smooth peanut butter filling with a chocolate drizzle sits atop a warm pretzel shell. Ideal for giving in to your sweet tooth!

Ingredients: 1 package of pretzel dough. 1/2 cup of peanut butter. 1/4 cup of chocolate chips. 1/4 cup of powdered sugar. 1/4 cup of melted chocolate. 1 tablespoon of butter. 1 teaspoon of vanilla extract. 1/4 teaspoon of salt. Cooking spray.

Instructions: Preheat your oven to 350F 175C. Roll out the pretzel dough into small circles, about 1/4 inch thick. In a microwave-safe bowl, melt the peanut butter and butter together in 30-second increments until smooth. Add the powdered sugar, vanilla extract, and salt to the peanut butter mixture. Stir until well combined. Place a spoonful of the peanut butter mixture in the center of each pretzel dough circle. Fold the dough over the peanut butter filling and press the edges to seal. Roll them into a ball shape. Place the stuffed pretzels on a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Bake in the preheated oven for 12-15 minutes or until golden brown. While the pretzels are baking, melt the chocolate chips in the microwave in 30-second increments until smooth. Once the pretzels are done baking, drizzle the melted chocolate over the top. Allow the chocolate to set, and your peanut butter stuffed pretzels are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Fencing Society of Oakland University

[aznangels]

The Jerk Chicken Skewers are a tasty and spicy take on regular kabobs. The Pineapple Habanero Garlic Aioli Sauce gives it a sweet and spicy kick, and the homemade jerk seasoning gives it a strong Caribbean taste. Great for your next summer party or barbecue.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. 1/4 cup jerk seasoning store-bought or homemade. 1 cup fresh pineapple chunks. 1 red bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. Wooden skewers, soaked in water for 30 minutes. Salt and pepper to taste.

Instructions: Put the chicken pieces and jerk seasoning in a bowl and mix them together. Well mix to cover the chicken all over. Put it in the fridge for at least 30 minutes or overnight to marinate. Warm up the grill over medium-high heat. Put the pineapple chunks, red bell pepper, red onion, and marinated chicken on the soaked wooden skewers one after the other. Add pepper and salt. Put the skewers on a grill that has already been heated up. Cook for 8 to 10 minutes on each side, or until the chicken is done and has a nice char. Put the Pineapple Habanero Garlic Aioli Sauce together while the skewers are cooking on the grill: - Put 1 cup of fresh pineapple chunks, 2 habanero peppers with the seeds taken out to make the sauce milder, 3 garlic cloves, and a pinch of salt in a blender. Mix until it's creamy and smooth. You can change how hot it is by adding more or fewer habanero peppers at your leisure. While the Jerk Chicken Skewers are still hot from the grill, serve them with Pineapple Habanero Garlic Aioli Sauce on the side ready to dip. Have fun with your tasty and spicy kabobs!

Prep Time: 30 minutes

Cook Time: 20 minutes

lauren birdsong

[aznangels]

Ein erfrischender Caesar-Salat mit gegrillter Hähnchenbrust und Avocado, perfekt für ein leichtes Mittag- oder Abendessen. Das cremige Caesar-Dressing verleiht diesem Salat eine köstliche Geschmacksnote, während die Avocado eine cremige Textur hinzufügt. Ideal für warme Sommerabende oder als gesunde Mahlzeitoption.

Ingredients: 2 Hhnchenbrustfilets. 2 Avocados, in Scheiben geschnitten. Rmersalat, gewaschen und zerkleinert. 1/2 Tasse Caesar-Dressing. 1/4 Tasse geriebener Parmesan-Kse. 1/4 Tasse Croutons. Salz und Pfeffer nach Geschmack.

Instructions: Die Hhnchenbrustfilets mit Salz und Pfeffer wrzen. Das Grillrost vorheizen und die Hhnchenbrustfilets ca. 6-8 Minuten pro Seite grillen, bis sie durchgegart sind. Die gegrillten Hhnchenbrustfilets abkhlen lassen und dann in dnne Scheiben schneiden. In einer groen Schssel den Rmersalat, die Avocadoscheiben, den geriebenen Parmesan-Kse und die Croutons vermengen. Das Caesar-Dressing ber den Salat gieen und gut vermengen, bis alle Zutaten gleichmig bedeckt sind. Die gegrillten Hhnchenbrustscheiben auf den Salat legen. Mit zustzlichem Parmesan-Kse und Croutons garnieren, falls gewnscht. Servieren und genieen!

Prep Time: 15 minutes

Cook Time: 15 minutes

mypigcse

[aznangels]

This dish of slow-cooked Spanish sardines has a lot of Mediterranean flavors. The soft sardines are surrounded by a rich tomato sauce that has garlic, onion, and bell peppers added to it. Because it is cooked slowly, the flavors blend together, making a great taste that seafood lovers will love.

Ingredients: 1 kg fresh sardines, cleaned and gutted. 4 cloves garlic, minced. 1 onion, finely chopped. 2 tomatoes, diced. 1 red bell pepper, diced. 1/4 cup olive oil. 1/4 cup white vinegar. 1/4 cup water. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Add the chopped onion and garlic and cook until the onion and garlic smell good. Put in the diced tomatoes and red bell pepper. Cook until the pepper gets soft. Salt, pepper, and dried oregano should be added to taste. Add the water and white vinegar and stir to mix. Turn down the heat and let the sauce simmer for 10 minutes. Carefully add the cleaned sardines to the pan, making sure they are covered in sauce. Put the lid on top and cook the sardines slowly for 20 to 25 minutes, until they are soft. It tastes great hot with crusty bread or over rice that has already been cooked.

Prep Time: 15 minutes

Cook Time: 35 minutes

Fuora Dance Project

[aznangels]

This Oven Roasted Tofu with Spanish Paprika and Parsley is a flavorful and easy-to-make dish that's perfect for a Spanish-inspired meal. The tofu absorbs the smoky flavors of Spanish paprika and garlic while roasting to crispy perfection in the oven. Finished with a sprinkle of fresh parsley, it's a delicious and nutritious vegan option that everyone will enjoy.

Ingredients: 1 block extra firm tofu, pressed and drained. 2 tablespoons olive oil. 1 tablespoon Spanish paprika. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. Salt and black pepper to taste.

Instructions: Preheat the oven to 400F 200C. Cut the pressed tofu into cubes and place them in a mixing bowl. In a small bowl, whisk together the olive oil, Spanish paprika, minced garlic, salt, and black pepper. Pour the paprika mixture over the tofu cubes and toss until evenly coated. Spread the tofu cubes out on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy. Remove from the oven and sprinkle with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

shrewsbury steampunk spectacular

[aznangels]

Indulge in the irresistible combination of vegan Nutella and moist banana bread. This recipe creates a soft and delicious treat that will have you coming back for more. It's perfect for breakfast, snack, or dessert!

Ingredients: 3 ripe bananas, mashed. 1/3 cup melted coconut oil. 1/2 cup maple syrup. 1/4 cup plant-based milk. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup vegan Nutella store-bought or homemade.

Instructions: Preheat oven to 350F 175C. Grease a 9x5-inch loaf pan. In a large bowl, mix mashed bananas, melted coconut oil, maple syrup, plant-based milk, and vanilla extract until well combined. Add flour, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined. Pour half of the batter into the prepared loaf pan. Dollop spoonfuls of vegan Nutella on top of the batter. Swirl Nutella into the batter using a knife or skewer. Top with the remaining batter, then swirl more Nutella on top and gently swirl it into the top layer of batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 50 minutes

genesee county garden tour

[aznangels]

This recipe for beef butter combines the richness of butter with perfectly cooked beef steaks to make a dish that is both juicy and full of flavor.

Ingredients: 500g beef steak. 4 tablespoons butter. Salt and pepper to taste. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. 1 tablespoon olive oil.

Instructions: On both sides of the beef steaks, sprinkle them with paprika, salt, pepper, minced garlic, and dried thyme. Put olive oil in a pan and heat it over medium-high heat. Put the seasoned beef steaks in the pan and cook for three to four minutes on each side for medium-rare, or until they are done the way you like them. In the last minute of cooking, add butter to the pan and let it melt. This will cover the steaks. Take the steaks out of the pan and let them rest for a few minutes. Then serve them. Pour the butter sauce from the skillet over the beef steaks when you serve them.

Prep Time: 10 minutes

Cook Time: 10 minutes

odz snejanka

[aznangels]

A mouthwatering burger recipe perfect for your Saturday sandwich cravings. Juicy beef patties with melted cheddar cheese, crispy bacon, and a delicious burger sauce, all packed between toasted buns.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon Dijon mustard. 1 cup lettuce leaves. 1 tomato, sliced. 1/2 red onion, thinly sliced. 4 pickle slices. 4 slices of crispy bacon.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer a different level of doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt the cheese. While the burgers are cooking, split the hamburger buns and toast them on the grill until lightly browned. In a small bowl, mix together the mayonnaise, ketchup, and Dijon mustard to create the burger sauce. To assemble the burgers, spread the burger sauce on the toasted buns. Place a lettuce leaf on the bottom bun, followed by a cheese-topped burger patty. Top with tomato slices, red onion, pickle slices, and crispy bacon. Finally, place the top bun on the stack to complete the burger. Serve your Saturday Sandwich Burger with your favorite side dishes and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

I Am Doh

[aznangels]

Grilled Lemon Pineapple Tofu is a great vegan option for grilling season because it has a great mix of sour and sweet flavors. The spicy marinade soaks into the tofu, and the pineapple turns a beautiful caramel color on the grill. Together, they make a dish that will make your mouth water and will definitely impress.

Ingredients: 1 block extra firm tofu, pressed and sliced. 1 cup pineapple chunks. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a bowl, whisk together soy sauce, maple syrup, lemon juice, lemon zest, garlic powder, salt, and pepper to make the marinade. Add tofu slices and pineapple chunks to the marinade, ensuring they are well coated. Marinate for at least 30 minutes. Preheat grill to medium-high heat. Thread tofu slices and pineapple chunks onto skewers, alternating between them. Grill skewers for 5-7 minutes on each side, until tofu is nicely charred and pineapple is caramelized. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

Rhetoric Athens

[aznangels]

This Spicy Perogy Pizza is a tasty take on the traditional perogy dish. It's great for football parties and get-togethers. On top of a golden crust, creamy mashed potatoes, crispy bacon, spicy jalapeos, and cheddar cheese make a pizza that will make everyone happy.

Ingredients: 1 pizza dough. 1/2 cup sour cream. 2 cups grated cheddar cheese. 4 slices bacon, cooked and crumbled. 2 cups mashed potatoes. 1/4 cup chopped green onions. 1/4 cup sliced jalapeos. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet inside to heat. Roll out the pizza dough on a lightly floured surface to your desired thickness. Spread the sour cream evenly over the pizza dough, leaving a small border around the edges. Sprinkle 1 cup of grated cheddar cheese over the sour cream. Spread the mashed potatoes over the cheese layer. Sprinkle the crumbled bacon, chopped green onions, and sliced jalapeos on top of the potatoes. Season the pizza with salt and pepper to taste. Sprinkle the remaining 1 cup of cheddar cheese on top of the pizza. Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy your Spicy Perogy Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

German Fest

[aznangels]

Indulge in the creamy goodness of homemade ice cream with the delightful addition of snickerdoodle cookie dough chunks.

Ingredients: 1 cup heavy cream. 1 cup whole milk. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup snickerdoodle cookie dough store-bought or homemade.

Instructions: In a mixing bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Fold in snickerdoodle cookie dough pieces. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

I Am Doh

[aznangels]

A comforting and hearty chicken stew with barley, infused with the flavors of dill and lemon. Perfect for a cozy meal on a chilly day.

Ingredients: 1 lb chicken thighs, boneless and skinless, diced. 1 cup pearl barley. 6 cups chicken broth. 1 onion, finely chopped. 3 carrots, sliced. 3 celery stalks, sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried dill. 1 lemon, zest and juice. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken thighs and cook until browned. Add chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until vegetables are softened. Stir in pearl barley, chicken broth, dried dill, lemon zest, and lemon juice. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until barley is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh dill if desired.

Prep Time: 15 minutes

Cook Time: 45 minutes

Patrick Willard

[aznangels]

You can eat these Philly Cheesesteak Sliders as a starter or as a main dish for any event. There is melted provolone cheese, thinly sliced beef, caramelized onions, and peppers on top of them, all between two soft slider buns.

Ingredients: 1 lb thinly sliced beef sirloin or ribeye steak. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 12 slider buns. 12 slices provolone cheese. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and green bell peppers to the skillet, and cook until softened and caramelized, about 8-10 minutes. Push the vegetables to one side of the skillet and add the thinly sliced beef. Season with salt and pepper. Cook until beef is browned and cooked through, about 3-4 minutes. Slice the slider buns in half horizontally and place the bottom halves in a baking dish. Layer the cooked beef, onions, and peppers on the bottom halves of the slider buns. Top each with a slice of provolone cheese. Place the top halves of the slider buns on top of the cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the sliders are heated through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Blue Couch Productions

[aznangels]

With this Slow Cooker Oxtail recipe, the meat is very tender and the sauce is rich and flavorful. Just right for a comforting meal.

Ingredients: 4 lbs oxtail. 1 onion, chopped. 4 cloves garlic, minced. 2 carrots, chopped. 2 celery stalks, chopped. 2 cups beef broth. 1 cup red wine. 2 tbsp tomato paste. 2 bay leaves. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Season oxtail with salt and pepper. Place oxtail, onion, garlic, carrots, and celery in the slow cooker. In a separate bowl, mix together beef broth, red wine, tomato paste, bay leaves, thyme, and rosemary. Pour the mixture over the oxtail and vegetables. Cover and cook on low for 8-10 hours or on high for 4-6 hours until oxtail is tender. Once cooked, remove bay leaves and skim off any excess fat. Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 480 minutes

side by side experiences

[aznangels]

This Quinoa Avocado Salad is a delicious and nutritious vegan lunch option. Packed with protein, healthy fats, and fresh vegetables, it's satisfying and easy to make. The zesty lime dressing adds a burst of flavor that complements the ingredients perfectly.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 ripe avocado, diced. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Bring water to a boil in a medium-sized pot. Turn down the heat, add the quinoa, cover, and let it simmer for 15 to 20 minutes, or until the water is absorbed and the quinoa is fluffy. To make quinoa cool, use a fork to fluff it up after it's done cooking. Diced avocado, cherry tomatoes, cucumber, red onion, and cilantro should all be put in a large bowl together. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and gently toss to mix. You can serve it right away or put it in the fridge to cool down later.

Prep Time: 15 minutes

Cook Time: 20 minutes

falcon gora monte

[aznangels]

Indulge in this decadent yet guilt-free dessert with a rich chocolate flavor and creamy texture. Made with wholesome ingredients, it's perfect for those following a Paleo, gluten-free, or vegan diet.

Ingredients: 4 ripe avocados. 1 cup unsweetened cocoa powder. 1/2 cup coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. Pinch of salt.

Instructions: Process avocados in a food processor until smooth. Mix in the salt, vanilla extract, maple syrup, cocoa powder, and coconut milk. Blend until creamy and well combined. Pour the mixture into an ice cream maker and process, following the manufacturer's directions, until the consistency of the mixture resembles sorbet. For a softer texture, serve right away; for a firmer sorbet, transfer to a container and freeze for two to three hours. Savor the delicious chocolate sorbet that is vegan and Paleo!

Prep Time: 15 minutes

Cook Time: 0 minutes

Jennifer Crow