Bamtsu

Daily Star Studios - Nicola Salotti - Fourth Grade Website - China Moon - Tabanyaruu

[bamtsu]

Pastitsio is a traditional Greek pasta bake made with penne pasta, ground beef, and a creamy bchamel sauce on top. This dish is warm and comforting, and it's great to share with family and friends.

Ingredients: 500g penne pasta. 500g ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 400g crushed tomatoes. 1/2 cup tomato paste. 1/2 cup red wine optional. 2 teaspoons dried oregano. 1 teaspoon ground cinnamon. Salt and pepper to taste. 3 cups grated kefalotyri or Parmesan cheese. 4 cups milk. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 2 eggs. 1/2 teaspoon ground nutmeg. Olive oil for greasing.

Instructions: Preheat oven to 180C 350F. Grease a baking dish with olive oil. Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, cook ground beef over medium heat until browned. Add chopped onion and garlic, cook until softened. Stir in crushed tomatoes, tomato paste, red wine if using, dried oregano, ground cinnamon, salt, and pepper. Simmer for 10 minutes. In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens. Remove saucepan from heat. Beat eggs in a small bowl and gradually add them to the sauce, whisking constantly. Stir in nutmeg. Layer half of the cooked penne pasta in the greased baking dish. Sprinkle with half of the grated cheese. Spread the beef mixture over the cheese layer. Top with the remaining pasta and sprinkle with the rest of the cheese. Pour the sauce evenly over the top layer of cheese. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbly. Let it cool for 10 minutes before slicing and serving. Enjoy your delicious Pastitsio slice!

Prep Time: 30 minutes

Cook Time: 50 minutes

Carter Rice

[bamtsu]

This easy chicken taco pie is a delicious twist on traditional tacos. With a flaky crescent roll crust and a flavorful chicken filling, it's sure to be a hit with your family!

Ingredients: 1 lb cooked chicken, shredded. 1 packet taco seasoning mix. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1 can refrigerated crescent dinner rolls.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix shredded chicken, taco seasoning, salsa, and sour cream. Press crescent rolls into the bottom of a greased 9-inch pie dish, covering the bottom and sides. Pour chicken mixture over the crescent rolls. Sprinkle shredded cheddar cheese on top of the chicken mixture. Bake in preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is melted. Let it cool for a few minutes before slicing. Serve hot, optionally with additional toppings like lettuce, tomatoes, and avocado slices.

Prep Time: 15 minutes

Cook Time: 25 minutes

Squirrelly Production

[bamtsu]

What's Gaby Cooking's Banana, Chia, and Spinach Smoothie is a tasty and healthy way to start the day or fuel up after a workout. It's a healthy and refreshing choice because it's full of vitamins, fiber, and protein.

Ingredients: 1 ripe banana. 2 tablespoons chia seeds. 1 cup fresh spinach leaves. 1/2 cup Greek yogurt. 1 cup almond milk. 1 tablespoon honey. Ice cubes optional.

Instructions: Peel and slice the ripe banana. In a blender, combine the sliced banana, chia seeds, fresh spinach leaves, Greek yogurt, almond milk, and honey. If desired, add a handful of ice cubes for a colder and thicker consistency. Blend until smooth and creamy, ensuring all ingredients are well incorporated. Taste and adjust sweetness by adding more honey if necessary. Pour the smoothie into a glass and enjoy immediately! Optional: Garnish with additional chia seeds or a spinach leaf for presentation.

Prep Time: 5 minutes

Cook Time: 0 minutes

Lucky Border

[bamtsu]

Indulge in these gluten-free homemade Lindor hazelnut chocolate truffles, a luxurious treat perfect for any occasion. Creamy hazelnut butter combined with rich dark chocolate creates a decadent filling, while a crunchy hazelnut coating adds texture and flavor. These truffles are sure to impress your friends and family, and they're so easy to make!

Ingredients: 200g gluten-free dark chocolate. 100g hazelnut butter. 80ml coconut milk. 1 tsp vanilla extract. 1/4 cup powdered sugar. 1/4 cup finely chopped hazelnuts.

Instructions: Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. In another bowl, mix hazelnut butter, coconut milk, vanilla extract, and powdered sugar until well combined. Combine the melted chocolate with the hazelnut mixture and mix thoroughly. Cover the mixture and refrigerate for at least 2 hours or until firm. Once firm, scoop out tablespoon-sized portions of the mixture and roll them into balls. Roll each ball in the finely chopped hazelnuts until coated. Place the hazelnut-coated truffles on a tray lined with parchment paper. Refrigerate the truffles for another 30 minutes to set. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Rifqi Amirul

[bamtsu]

A comforting and flavorful French Onion Soup with a hint of garlic and zest. Caramelized onions, rich beef broth, and melted Gruyere cheese create a savory masterpiece perfect for any occasion.

Ingredients: 4 large onions, thinly sliced. 3 tablespoons unsalted butter. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon sugar. 1/2 cup dry white wine. 8 cups beef broth. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste. Baguette slices. Gruyere cheese, grated.

Instructions: In a large pot, melt butter and olive oil over medium heat. Add thinly sliced onions and cook until caramelized, about 20 minutes. Stir in minced garlic and sugar, cooking for an additional 2 minutes. Pour in white wine to deglaze the pot, scraping up any browned bits. Add beef broth, bay leaves, dried thyme, salt, and pepper. Simmer for 30 minutes. Preheat the oven broiler. Ladle the soup into oven-safe bowls. Top each with baguette slices and a generous amount of grated Gruyere cheese. Place the bowls on a baking sheet and broil until the cheese is bubbly and golden brown. Serve hot and enjoy your Homemade French Onion Soup with a touch of Garlic and Zest!

Prep Time: 20 minutes

Cook Time: 60 minutes

Black Market Marvel

[bamtsu]

These crispy air fryer chicken tenders are a delicious and healthier alternative to traditional fried chicken. They are perfect for a quick and satisfying meal or as a tasty appetizer for a crowd.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Cooking spray.

Instructions: Put paprika, garlic powder, onion powder, salt, and pepper in a bowl. Add the breadcrumbs and mix them in. For each chicken tender, dip it into the breadcrumb mixture and press the breadcrumbs onto the chicken to stick. For 5 minutes, heat your air fryer up to 400F 200C. Use cooking spray on the air fryer basket to keep food from sticking. Make sure the chicken tenders don't touch each other as you put them in the air fryer basket. To make the chicken tenders crispier, spray cooking spray on top of them. For 10 to 12 minutes, or until they are golden brown and crispy, cook the chicken tenders in the air fryer at 400F 200C. Flip them over halfway through. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 12 minutes

Randy Odenwald

[bamtsu]

Without the beans, this white bean soup in a crock pot is full of flavor and good for you. This warm and creamy dish is great for a cozy meal on a cold day.

Ingredients: 1 lb boneless, skinless chicken thighs. 4 cups chicken broth. 1 cup cauliflower florets. 1 cup chopped celery. 1 cup chopped onion. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup heavy cream. 2 tablespoons chopped fresh parsley.

Instructions: Place chicken thighs, chicken broth, cauliflower, celery, onion, garlic, thyme, rosemary, salt, and pepper into a crock pot. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through. Remove chicken from the crock pot and shred with two forks. Return shredded chicken to the crock pot. Stir in heavy cream and parsley. Let cook for an additional 15-30 minutes. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 4 minutes

Randy Odenwald

[bamtsu]

This Corned Beef Grilled Cheese sandwich combines the savory flavors of corned beef and Swiss cheese with tangy sauerkraut and Thousand Island dressing, all grilled to perfection on hearty rye bread.

Ingredients: 8 slices of rye bread. 8 slices of Swiss cheese. 8 oz corned beef, thinly sliced. 1/4 cup sauerkraut, drained. 1/4 cup Thousand Island dressing. 2 tbsp butter, softened.

Instructions: Spread Thousand Island dressing on one side of each slice of rye bread. Layer Swiss cheese, corned beef, and sauerkraut on four slices of bread. Top each with another slice of bread, dressing side down, to form sandwiches. Spread butter on the outsides of the sandwiches. Heat a skillet over medium heat. Place sandwiches in the skillet and cook until golden brown on both sides and cheese is melted, about 4 minutes per side. Remove from heat, slice in half, and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Aubergine Juice

[bamtsu]

This Slow Cooker Texas Pulled Pork recipe makes pork that is tender and full of flavor. You can use it in tacos, sandwiches, or with your favorite sides. This dish is easy to make and tastes great. If you're craving traditional Texas-style BBQ, try it.

Ingredients: 4 lbs pork shoulder, trimmed of excess fat. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup BBQ sauce. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 1 tbsp chili powder. 1 tbsp paprika. 1 tbsp cumin. 1 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Put chili powder, paprika, cumin, cayenne pepper, salt, and pepper in a bowl. Add apple cider vinegar and mix well. Pour in the BBQ sauce. In the bottom of the slow cooker, put garlic and onions that have been sliced. Spread the BBQ sauce mixture out on the pork shoulder by rubbing it on it. In the slow cooker, put the pork shoulder on top of the garlic and onions. If you cook on low for 810 hours or high for 46 hours, the pork should be soft enough to fall apart with a fork. Take the pork out of the slow cooker when it's done cooking and shred it with two forks. Put the pork shreds back into the slow cooker and mix them in with the juices. It needs to cook for another 30 minutes so the flavors can soak in. If you want, you can add more BBQ sauce to the buns with the pulled pork.

Prep Time: 20 minutes

Cook Time: 480 minutes

Vilnos Sruoga

[bamtsu]

Waffle Breakfast Sushi is a fun and delicious twist on traditional sushi. It combines the flavors of waffles, bacon, eggs, and avocado with a touch of sweetness from maple syrup. It's perfect for a unique breakfast or brunch experience.

Ingredients: 2 large waffles. 4 strips of bacon, cooked crispy. 2 large eggs, scrambled. 1/2 avocado, sliced. 1/4 cup cream cheese. 1/4 cup maple syrup. 1 tablespoon sesame seeds. Soy sauce for dipping optional.

Instructions: Toast the waffles until they are golden brown and crisp. Lay a piece of plastic wrap on a clean surface and place one waffle on it. Spread a thin layer of cream cheese over the waffle. Add a layer of scrambled eggs on top of the cream cheese. Lay two strips of crispy bacon on top of the eggs. Place avocado slices on the bacon. Drizzle maple syrup over the avocado. Carefully roll the waffle, using the plastic wrap to help create a sushi roll shape. Slice the waffle roll into bite-sized pieces, like sushi. Sprinkle sesame seeds on top of the sushi pieces. Serve with soy sauce for dipping if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Diamond Scape

[bamtsu]

This Grilled Watermelon Salad has both sweet and savory tastes that go well together. This yummy summer salad has sweet watermelon, spicy arugula, and tangy feta cheese that all go really well together. It's a dish that everyone loves and is great for a picnic or barbecue.

Ingredients: 4 slices of watermelon 1 inch thick. 2 cups arugula. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh mint. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the watermelon slices and brush both sides with olive oil. Place the watermelon slices on the grill. Cook for two to three minutes on each side, or until grill marks show up and the watermelon starts to turn a little caramelized. Take the watermelon off the grill and let it cool down a bit. Cut the watermelon that has been grilled into cubes that are easy to eat. Add the grilled watermelon cubes, crumbled feta cheese, and chopped fresh mint to a large salad bowl. To make the dressing, mix the extra-virgin olive oil and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad and toss it gently to mix. If you think it needs it, add more salt and pepper. As a cool and tasty summer dish, serve the grilled watermelon salad right away.

Prep Time: 15 minutes

Cook Time: 6 minutes

Jerry Galeries

[bamtsu]

Indulge in these creamy, chocolatey popsicles with a delightful crunch of Oreo cookies. Perfect for satisfying your sweet cravings on a hot day!

Ingredients: 1 package instant chocolate pudding mix. 2 cups milk. 1 cup crushed Oreo cookies. 1/2 cup chocolate fudge sauce.

Instructions: Add the milk to a bowl and whisk the chocolate pudding mix together until it is smooth. Add the crushed Oreo cookies and mix them in. Fill up each popsicle mold about halfway with the mixture as you pour it in. Put a little chocolate fudge sauce in each mold. Put in the popsicle sticks and freeze for at least 4 hours, or until the whole thing is set. Take them out of the molds and enjoy once they're frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

Mrs Palmer Music

[bamtsu]

You can make this vegan aloo gobi wrap with potatoes, cauliflower, and aromatic spices. It tastes great and fills you up. It's great for a quick dinner or lunch.

Ingredients: 2 cups cauliflower florets. 2 medium potatoes, diced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon coriander powder. 1 teaspoon garam masala. Salt to taste. 2 tablespoons vegetable oil. 4 whole wheat tortillas. Handful of fresh coriander leaves, chopped. Vegan yogurt or tahini sauce for serving.

Instructions: In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter. Add the sliced onion, minced garlic, and grated ginger. Saut until the onions are soft and translucent. Add the diced potatoes and cauliflower florets. Cook until they are slightly browned. Add the turmeric powder, coriander powder, garam masala, and salt. Mix well to coat the vegetables evenly with the spices. Cover and cook for 10-15 minutes, or until the potatoes and cauliflower are tender. Warm the whole wheat tortillas in a separate skillet or microwave. Place a generous spoonful of the cooked aloo gobi mixture in the center of each tortilla. Sprinkle chopped coriander leaves over the filling. Drizzle vegan yogurt or tahini sauce over the filling. Fold the sides of the tortilla over the filling and roll tightly to form a wrap. Serve immediately, or wrap in foil for later.

Prep Time: 15 minutes

Cook Time: 25 minutes

Diamond Scape

[bamtsu]

A delicious and nutritious bowl featuring quinoa, tender shredded chicken, and vibrant vegetables in a flavorful coconut curry sauce. This quick and easy recipe is perfect for a wholesome meal that satisfies your taste buds and nourishes your body.

Ingredients: 1 cup quinoa, rinsed. 2 cups cooked chicken, shredded. 1 cup broccoli florets. 1 red bell pepper, sliced. 1 cup cherry tomatoes, halved. 1/2 cup coconut milk. 1/4 cup red curry paste. 1 tablespoon olive oil. 1 teaspoon garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Cook quinoa according to package instructions. In a large skillet, heat olive oil over medium heat. Add garlic and ginger, saut for 1-2 minutes until fragrant. Add red curry paste and cook for an additional 1-2 minutes. Stir in coconut milk and bring to a simmer. Add shredded chicken, broccoli, red bell pepper, and cherry tomatoes. Cook for 5-7 minutes until vegetables are tender-crisp. Season with salt and pepper to taste. Serve the curry mixture over cooked quinoa. Garnish with fresh cilantro and serve with lime wedges. Enjoy your Healthy Quinoa Chicken Curry Bowls!

Prep Time: 15 minutes

Cook Time: 20 minutes

Tabanyaruu

[bamtsu]

This recipe for vegan and gluten-free tempeh bacon tastes smoky, salty, and slightly sweet, making it a great plant-based alternative to regular bacon. It's very simple to make, tastes great, and is crispy.

Ingredients: 1 block tempeh, thinly sliced. 3 tablespoons soy sauce or tamari. 1 tablespoon maple syrup. 1 tablespoon liquid smoke. 1 tablespoon apple cider vinegar. 1/2 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 tablespoon oil for frying.

Instructions: In a small bowl, whisk together soy sauce, maple syrup, liquid smoke, apple cider vinegar, smoked paprika, garlic powder, and black pepper to make the marinade. Place the thinly sliced tempeh in a shallow dish and pour the marinade over it. Make sure the tempeh is well coated. Let it marinate for at least 30 minutes, or overnight for best flavor. Heat oil in a skillet over medium heat. Once hot, add the marinated tempeh slices in a single layer. Cook the tempeh for 3-4 minutes on each side, or until crispy and browned. You may need to cook in batches depending on the size of your skillet. Once cooked, transfer the tempeh bacon to a plate lined with paper towels to absorb any excess oil. Serve hot and enjoy!

Prep Time: 35 minutes

Cook Time: 10 minutes

Jack Barker Photography

[bamtsu]

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

[bamtsu]

Savor these vegan-friendly and incredibly delicious Paleo chocolate chip cookies. These cookies, which are made with almond flour, coconut flour, and coconut oil, are ideal for anyone on a Paleo or vegan diet.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tablespoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms. Fold in vegan chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, portion out dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie slightly with your hand or the back of a spoon. Bake in preheated oven for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Zong Shen