Basillicana

andy karlovac - ESRC17 - heather's website - waldorf mataro - Carroll Packer

[basillicana]

This Blackberry Pie with Coconut Oil Crust is a tasty fall dessert that doesn't use animal products. The flaky coconut oil crust goes well with the sweet and sour blackberry filling, making it a beautiful and tasty treat.

Ingredients: 4 cups blackberries. 1/2 cup sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/4 teaspoon salt. 1 1/2 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup coconut oil, solid. 4-6 tablespoons ice water.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, and salt. Set aside. In a separate bowl, mix flour and salt. Cut in coconut oil until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out half of the dough to fit a 9-inch pie plate. Transfer dough to pie plate. Trim pastry even with edge. Pour blackberry filling into crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal, and flute edges. Cut slits in top. Cover edges loosely with foil. Bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.

Prep Time: 30 minutes

Cook Time: 50 minutes

monika kapusniak

[basillicana]

These Paleo poached eggs are a healthy and delicious breakfast option. The use of a sieve and vinegar in the poaching process ensures smooth, compact, and beautifully poached eggs that are perfect for your Paleo diet.

Ingredients: 4 large eggs. 1 tablespoon white vinegar. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: Pour water into a saucepan until it is about two thirds full, then set over medium heat to gently simmer. When the water is simmering, add the white vinegar. The egg whites coagulate more quickly thanks to the vinegar. Crack each egg into a small bowl or ramekin while the water heats. They slide into the water more easily as a result. Make a whirlpool in the simmering water with a sieve. When poaching, this will help the eggs keep their shape. Gently place each egg into the center of the vortex one at a time. The egg whites will encircle the yolk due to the water's swirling motion. For a runny yolk, poach the eggs for 34 minutes; for a firmer yolk, poach for 56 minutes. Gently remove the poached eggs from the water with a slotted spoon, allowing any excess water to drain off. To taste, add salt and pepper to the poached eggs and, if preferred, top with fresh herbs. Present your flawlessly cooked Paleo eggs right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

Vertical Waves Project

[basillicana]

These Jackfruit Flautas with Sweet Corn Sauce are a delicious vegan twist on a classic Mexican dish. The jackfruit filling is seasoned with spices and wrapped in crispy tortillas, then served with a creamy sweet corn sauce for dipping. Perfect for a flavorful and satisfying meal!

Ingredients: 2 cans young green jackfruit in brine, drained and rinsed. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup canned black beans, drained and rinsed. 1/4 cup chopped fresh cilantro. 10 small flour tortillas. 1 cup sweet corn kernels. 1/2 cup unsweetened non-dairy milk. 1 tablespoon nutritional yeast. 1 tablespoon lime juice. 1 tablespoon maple syrup. Salt and pepper to taste. Oil for frying.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Put in the bell pepper, onion, and garlic. For about 5 minutes, or until softened, saut. Cumin, chili powder, smoked paprika, salt, and pepper should be added. Break up the jackfruit with a spatula and cook for 5 to 7 minutes. Add the cilantro and black beans and mix well. Add two to three more minutes of cooking. Take it off the heat. Put some of the jackfruit mixture on top of each tortilla. Put the seam-side down on a baking sheet and roll up tight. Flans should be baked for 15 to 20 minutes, or until they are golden brown and crispy. Put nutritional yeast, lime juice, maple syrup, salt, and pepper in a blender. Add sweet corn and blend until smooth. Mix until it's smooth. Put the sauce in a small saucepan and warm it up over medium-low heat. Put sweet corn sauce on the side for dipping the flautas in.

Prep Time: 20 minutes

Cook Time: 25 minutes

Cool 97.5

[basillicana]

This recipe for creamy sweet potato mash and succulent roasted chicken seasoned with fresh herbs is Paleo-friendly. It's a filling and healthy dinner that works well for any occasion.

Ingredients: 1 whole organic chicken, about 4 pounds. 2 large sweet potatoes, peeled and cubed. 2 tablespoons olive oil. 1 tablespoon chopped fresh rosemary. 1 tablespoon chopped fresh thyme. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Rub the chicken with olive oil, chopped rosemary, thyme, salt, and pepper. Place the seasoned chicken on a roasting pan and roast in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 165F 75C. While the chicken is roasting, boil the sweet potatoes in a pot of water until tender, about 15-20 minutes. Once the sweet potatoes are tender, drain them and mash them with a fork or potato masher until smooth. Season with salt and pepper to taste. Once the chicken is cooked through, remove it from the oven and let it rest for 10 minutes before carving. Serve the roasted chicken with the sweet potato mash and enjoy!

Prep Time: 15 minutes

Cook Time: 75 minutes

sahara restaurant

[basillicana]

For a meal without meat, these vegan black bean burgers are filling and tasty.

Ingredients: 1 can black beans, drained and rinsed. 1/2 cup bread crumbs. 1/2 cup finely chopped onion. 1/2 cup finely chopped bell pepper. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: In a big bowl, mash black beans. Soy sauce, olive oil, cumin, paprika, salt, and pepper should be added. Together with the bread crumbs. Mix well. Make patties out of the mixture. Put the patties in a pan and cook them over medium-low heat for four to five minutes on each side, or until they are browned and done.

Prep Time: 15 minutes

Cook Time: 10 minutes

butterflies of the imagination

[basillicana]

Indulge in these delightful Chocolate Chip Cookie Dough Ice Cream Sandwiches that combine chewy chocolate chip cookies with creamy ice cream.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup packed brown sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/4 cup mini chocolate chips. 1/2 cup eggless chocolate chip cookie dough store-bought or homemade. 1 quart chocolate chip ice cream. 16 cookie-sized scoops of chocolate chip ice cream.

Instructions: In a bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Gradually add the all-purpose flour to the butter mixture and mix until just combined. Fold in the chocolate chips and mini chocolate chips. Gently mix in the eggless chocolate chip cookie dough to create a marbled effect. Divide the cookie dough into 16 equal portions and shape them into cookie-sized discs. Place the cookie dough discs on a baking sheet lined with parchment paper and freeze for about 30 minutes. Preheat the oven to 350F 175C. Bake the frozen cookie dough discs for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool completely on a wire rack. Once the cookies are cooled, take a scoop of chocolate chip ice cream and place it on the flat side of one cookie. Top with another cookie, flat side down, and gently press to create a sandwich. Repeat the process to make the desired number of ice cream sandwiches. Serve immediately, or wrap each sandwich in plastic wrap and freeze for later enjoyment.

Prep Time: 25 minutes

Cook Time: 15 minutes

charlie bultitude

[basillicana]

The delicious flavors of peanut butter, chocolate chips, marshmallows, and graham crackers are all combined inside these delicious Peanut Butter S'Mores Turnovers made with flaky puff pastry. They are simple to prepare and ideal for sating your sweet tooth!

Ingredients: 1 sheet of puff pastry, thawed. 1/4 cup creamy peanut butter. 1/4 cup chocolate chips. 1/4 cup mini marshmallows. 1/4 cup crushed graham crackers. 1 egg, beaten for egg wash. 1 tablespoon powdered sugar for dusting.

Instructions: Set the oven temperature to 375F 190C. On a surface dusted with flour, unfold the puff pastry sheet that has thawed. Divide the dough into four equal pieces. Over each square, spread 1 tablespoon of creamy peanut butter, leaving a thin layer all the way around. Top each square of peanut butter with one tablespoon of chocolate chips, one tablespoon of mini marshmallows, and one tablespoon of crushed graham crackers. To make a triangle, fold each square in half diagonally. Once the edges are sealed, use a fork to give them a decorative touch by crimping them. For a golden finish, brush the turnovers with beaten egg. Transfer the turnovers to a parchment paper-lined baking sheet. Bake for 15 to 18 minutes, or until golden brown and puffy, in a preheated oven. Take them out of the oven and allow them to cool a little. Before serving, sprinkle some powdered sugar over the turnovers. Savor your mouthwatering S'mores Turnovers with peanut butter!

Prep Time: 20 minutes

Cook Time: 15 minutes

pinkies salon

[basillicana]

This Pulled Pork Burger recipe features tender, slow-cooked pulled pork shoulder, coated in a flavorful barbecue sauce, and served on toasted hamburger buns. It's a mouthwatering and satisfying burger that's perfect for a hearty meal.

Ingredients: 3.5 lbs 1.6 kg pork shoulder, boneless. 1 onion, finely chopped. 4 cloves garlic, minced. 1 cup 240 ml barbecue sauce. 1/2 cup 120 ml chicken broth. 1/4 cup 60 ml apple cider vinegar. 2 tablespoons brown sugar. 1 tablespoon paprika. 1 teaspoon cayenne pepper. Salt and black pepper to taste. 4 hamburger buns. Coleslaw optional, for topping. Pickles optional, for topping. Cheese slices optional, for topping.

Instructions: In a slow cooker, combine the chopped onion and minced garlic. Place the pork shoulder on top of the onions and garlic. In a bowl, mix together the barbecue sauce, chicken broth, apple cider vinegar, brown sugar, paprika, cayenne pepper, salt, and black pepper. Pour this mixture over the pork shoulder. Cover the slow cooker and cook on low for 8-10 hours or until the pork is tender and easily shreds with a fork. Remove the cooked pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir it in the sauce to coat. Preheat your oven to 350F 175C. Split the hamburger buns and place them on a baking sheet. Toast them in the preheated oven for a few minutes until they are lightly browned. To assemble the pulled pork burgers, place a generous portion of the pulled pork on the bottom half of each bun. Top with coleslaw, pickles, and cheese slices if desired. Place the top half of the buns on top of the fillings to complete the burgers. Serve your delicious Pulled Pork Burgers hot and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

Saligny Vendee Badminton

[basillicana]

An iced chai latte with a low-carb twist and a hint of vanilla sweetness. Perfect for people who want to enjoy a tasty drink without feeling bad about it.

Ingredients: 2 chai tea bags. 1 cup hot water. 2 tablespoons sugar-free vanilla syrup. 1/2 cup unsweetened almond milk. 1/2 cup ice cubes.

Instructions: Place the chai tea bags in hot water and let them steep for 5 to 7 minutes. Then, take out the tea bags. Add the sugar-free vanilla syrup and mix it in well. Chill the chai tea until it's no longer hot. Put ice cubes in a glass. Leave some space at the top of the glass to pour the chai tea over the ice cubes. Warm the almond milk slowly until it's warm but not boiling. If you don't have a frother, you can vigorously shake the almond milk in a sealed container until it foams. Add the frothed almond milk to the chai tea. Mix everything together slowly. Have fun with your cool Vanilla Chai Tea Latte!

Prep Time: 10 minutes

Cook Time: 5 minutes

warren church community child care

[basillicana]

These adorable carrot thief cupcakes are a fun and creative Easter treat. The combination of carrot cake, Reese's Peanut Butter Cups, and cute chocolate bunnies will delight both kids and adults alike. The terra cotta flower pots add a unique presentation that makes these cupcakes stand out at your Easter celebration.

Ingredients: 1 box of carrot cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup shredded carrots. 1/2 cup crushed pineapple drained. 1/2 cup chopped pecans. 24 Reese's Peanut Butter Cups Miniatures unwrapped. 24 small terra cotta flower pots cleaned and food-safe. 1 cup cream cheese frosting. Green food coloring. Chocolate Easter bunnies for decoration. Edible Easter grass optional. 12 small craft sticks for 'carrots'. 12 orange candy melts for 'carrots'. Green decorating icing for 'carrot tops'. 12 small chocolate eggs for 'carrots'. Powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the carrot cake mix, eggs, vegetable oil, shredded carrots, crushed pineapple, and chopped pecans. Mix until well combined. Fill each terra cotta flower pot halfway with the carrot cake batter. Place an unwrapped Reese's Peanut Butter Cup Miniature into each flower pot, pressing it into the batter gently. Finish filling the flower pots with more batter, covering the Reese's cup completely. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool completely in the flower pots. While the cupcakes are cooling, tint the cream cheese frosting green with food coloring to resemble grass. Once the cupcakes are cool, pipe the green frosting on top of each cupcake to create a grass-like appearance. Insert a craft stick into each chocolate Easter bunny and dip the other end into the melted orange candy melts. Let them harden to resemble carrots. Place the 'carrots' into the cupcakes, leaving some sticking out like bunnies are trying to steal them. Use green decorating icing to create 'carrot tops' on the exposed parts of the craft sticks. Place small chocolate eggs around the cupcakes as additional 'carrots' or decorations. Dust the tops of the cupcakes with powdered sugar for a realistic 'dirt' effect. Add edible Easter grass as an optional final touch for added decoration. Serve and enjoy your Carrot Thief Cupcakes - Reese's Cup Bunnies in Terra Cotta Pot Cakes!

Prep Time: 30 minutes

Cook Time: 20 minutes

rossie priory cricket club

[basillicana]

A hearty soup made with ground beef, rice, and a mix of savory spices that tastes like stuffed peppers.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1 cup cooked rice. 1 tsp Italian seasoning. Salt and pepper to taste. Shredded cheese, for topping. Fresh parsley, chopped, for garnish.

Instructions: Over medium-low heat, brown the ground beef in a large pot until it is no longer pink. Cut up some onion, garlic, and bell pepper and add them to the pot. Cook the vegetables until they get soft. It's time to add the beef broth, cooked rice, diced tomatoes, and Italian seasoning. Add pepper and salt to taste. Slowly cook the soup for 15 to 20 minutes to let the flavors mix. Shred cheese and chop fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

ghost experience cym

[basillicana]

This quick recipe makes air-fried meatballs that taste great and are easy to make. These meatballs are made with ground pork and beef that has been seasoned with herbs and Parmesan cheese. They are air-fried until they are crispy on the outside and juicy on the inside.

Ingredients: 1 lb ground pork. 1/2 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon onion powder. Salt and pepper, to taste. 1 large egg. Cooking spray.

Instructions: Preheat your air fryer to 375F 190C. In a large bowl, combine ground pork, ground beef, breadcrumbs, Parmesan cheese, minced garlic, oregano, basil, onion powder, salt, pepper, and the egg. Mix until well combined. Shape the mixture into meatballs, about 1 inch in diameter. Spray the air fryer basket with cooking spray to prevent sticking. Place the meatballs in the air fryer basket, ensuring they are not touching. You may need to cook them in batches depending on the size of your air fryer. Air fry the meatballs for 12-15 minutes, turning them halfway through, or until they are cooked through and golden brown on the outside. Serve the meatballs with your favorite dipping sauce.

Mindfulness Mondays

[basillicana]

This healthy bruschetta dressing has no added sugar and is full of fresh flavors from the basil, garlic, red onion, and cherry tomatoes. You can put it on toasted bread or use it as a dip for vegetables.

Ingredients: 1 cup cherry tomatoes, diced. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. Salt and pepper to taste. Fresh basil leaves, chopped for garnish.

Instructions: Put chopped red onion, diced cherry tomatoes, minced garlic, balsamic vinegar, and extra virgin olive oil in a bowl. Add pepper and salt to taste. Make sure to mix the ingredients well until they are all well mixed. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Add some chopped fresh basil leaves on top before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

save briarcliff

[basillicana]

These rhubarb strawberry coconut milk popsicles are a refreshing and dairy-free treat perfect for hot summer days. The combination of tangy rhubarb, sweet strawberries, and creamy coconut milk creates a delightful flavor.

Ingredients: 1 cup chopped rhubarb. 1 cup sliced strawberries. 1 can 13.5 oz coconut milk. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: Put sliced strawberries, chopped rhubarb, and honey or maple syrup in a saucepan. Set the pan over medium-low heat. For about 10 to 15 minutes, stirring every now and then, cook until the fruits are soft and the mixture gets thick. Leave it alone until it's cool enough to touch. The cooked fruit mixture, coconut milk, and vanilla extract should all be put into a blender. Mix until it's smooth. Place the mix into popsicle molds. Put in the popsicle sticks and freeze until firm, at least 4 hours. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 15 minutes

Cook Time: 15 minutes

Aviemore News

[basillicana]

Holiday treats like these Chocolate Eggnog Cupcakes are the best. These are a festive and rich Christmas dessert because they have the flavors of chocolate, eggnog, and a hint of rum. For a holiday touch, put whipped cream and nutmeg on top of them.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup eggnog. 1/2 cup semi-sweet chocolate chips. 1/4 cup rum optional. 1/4 cup powdered sugar for dusting. Whipped cream and nutmeg for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Slowly add the dry ingredients to the wet mixture, alternating with the eggnog. Begin and end with the dry ingredients. Fold in the semi-sweet chocolate chips and rum if using. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cupcakes with powdered sugar and garnish with a dollop of whipped cream and a sprinkle of nutmeg. Enjoy your delicious Chocolate Eggnog Christmas Cupcakes!

Prep Time: 15 minutes

Cook Time: 18-20

CLK Pete

[basillicana]

A tasty and cool salad with artichoke hearts that are soft and crispy and a tangy lemon flavor. Great for a healthy, light meal.

Ingredients: 1 cup orzo pasta. 2 tablespoons olive oil. 1 can 14 oz artichoke hearts, drained and quartered. 1 lemon, zested and juiced. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Cook orzo pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add cooked orzo to the skillet and spread it out evenly. Let it cook undisturbed for 2-3 minutes to crisp up the bottom. Stir the orzo and continue cooking for another 2-3 minutes until it becomes crispy and golden brown. Add quartered artichoke hearts to the skillet and saut for 2-3 minutes until they start to turn golden. Add minced garlic and cook for another 1-2 minutes until fragrant. Remove the skillet from heat and stir in lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste. Serve the Crispy Orzo Artichoke Salad warm or at room temperature. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

CLK Pete

[basillicana]

Pasta Primavera is a delicious dish made with pasta, Parmesan cheese, and a mix of fresh spring vegetables. This meal is full of bright colors and delicious flavors that celebrate the season.

Ingredients: 8 oz pasta. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup broccoli florets. 1 cup sliced bell peppers. 1 cup sliced carrots. 1/2 cup sliced mushrooms. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cherry tomatoes, broccoli, bell peppers, carrots, and mushrooms. Cook until vegetables are tender but still crisp. Toss in the cooked pasta and mix well. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Blue Couch Productions