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@bi-assedwebcomic
A colorful smoothie full of antioxidants and vitamins made with beets and berries.
Ingredients: 1 small beetroot. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup Greek yogurt. 1 tbsp honey.
Instructions: Peel and chop the beetroot into small pieces. Add all ingredients to a blender. Blend until smooth and creamy. Pour into a glass and savor the vibrant flavors!
Prep Time: 8 minutes
Cook Time: 0 minutes
MN Acupuncture Clinics
This Spicy Burger with Jalapeno Mayonnaise is a spicy take on a regular burger. There are diced jalapenos and cayenne pepper in the juicy beef patty, and pepper jack cheese on top of it. The homemade jalapeno mayonnaise gives this burger an extra kick, making it perfect for people who like spicy food.
Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices pepper jack cheese. 1/2 cup diced jalapenos. 1/2 cup mayonnaise. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 2 cloves garlic, minced. 1 tsp cayenne pepper. Salt and pepper to taste. Lettuce leaves for garnish. Vegetable oil for grilling.
Instructions: Set your grill or griddle on the stove to medium-high heat. Spice up your ground beef with cayenne pepper, salt, pepper, minced garlic, and jalapenos. Put it all in a bowl. Mix it well, then shape it into four burger patties. Put the burger patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. Add a slice of pepper jack cheese to each patty and let it melt in the last minute of cooking. Mix the diced jalapeos into the mayonnaise to make the jalapeno mayonnaise while the burgers are cooking. You can change how spicy it is to your liking. For a minute or two, toast the hamburger buns on the grill until they get a little brown. Spread a lot of jalapeno mayonnaise on the bottom half of each bun before putting the burgers together. After putting a lettuce leaf on top of the mayo, add a cooked burger patty with cheese that has melted on top of that. Red onion and tomato dices should be put on top of the burger. To finish the burger, put the top bun on top of the fillings. Put your favorite sides on the table right away with your Spicy Burger with Jalapeno Mayonnaise. Have fun!
Prep Time: 15 minutes
Cook Time: 10 minutes
ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA
This hearty vegan salad is packed with iron-rich ingredients like lentils and spinach, making it an ideal choice for runners looking to boost their iron intake. The combination of flavors and textures makes it a satisfying and nutritious meal.
Ingredients: 2 cups cooked lentils. 3 cups fresh spinach, chopped. 1/4 cup red onion, thinly sliced. 1/4 cup roasted pumpkin seeds. 1/4 cup dried cranberries. 2 tablespoons balsamic vinegar. 1 tablespoon olive oil. Salt and pepper to taste.
Instructions: Cooked lentils, chopped spinach, sliced red onion, roasted pumpkin seeds, and dried cranberries should all be put in a large bowl together. To make the dressing, mix balsamic vinegar, olive oil, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and gently toss to cover everything. You can eat it right away or put it in the fridge until you're ready.
Prep Time: 15 minutes
Cook Time: 0 minutes
1967 American Motors Rambler Rebel
These Paleo Raspberry Streusel Bars are a delightful treat that's free from grains, dairy, and eggs. The combination of almond and coconut flours creates a tender crust and crumbly streusel topping, while fresh raspberries add a burst of fruity flavor. Perfect for a wholesome dessert or snack!
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 1/2 cups fresh raspberries. 1/4 cup coconut sugar. 2 tablespoons arrowroot powder. 2 tablespoons coconut oil, solid. 2 tablespoons sliced almonds optional.
Instructions: Preheat the oven to 350F 175C and line an 8x8 inch baking dish with parchment paper. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until a dough forms. Press 2/3 of the dough evenly into the bottom of the prepared baking dish. In another bowl, toss raspberries with coconut sugar and arrowroot powder until evenly coated. Spread the raspberry mixture over the dough in the baking dish. Crumble the remaining dough over the raspberry layer. Dot with solid coconut oil and sprinkle with sliced almonds if using. Bake in the preheated oven for 25-30 minutes, or until the streusel is golden brown. Allow to cool completely before slicing into bars.
Prep Time: 15 minutes
Cook Time: 30 minutes
Timewarp Bar
This squash and lentil salad with feta cheese is filling and tasty. It has the earthy flavors of lentils, the sweetness of roasted butternut squash, and the creaminess of feta cheese. It has just the right amount of different tastes and textures to please your taste buds.
Ingredients: 1 cup green or brown lentils, cooked and drained. 2 cups butternut squash, diced and roasted. 1/2 cup crumbled feta cheese. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Preheat your oven to 400F 200C. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. Let it cool. In a large bowl, combine the cooked lentils, roasted butternut squash, crumbled feta cheese, chopped red onion, and fresh parsley. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to combine all the ingredients evenly. Serve the Squash and Lentil Salad with Feta immediately as a hearty and nutritious meal or side dish. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Birgit Pyykko
There is a lot of plant-based protein and warming spices in this hearty and tasty Vegan Lentil Curry. It's great for a cozy dinner on a cold night, and the next day for lunch it's great too.
Ingredients: 1 cup dried green lentils. 1 onion, diced. 3 cloves garlic, minced. 1 tbsp ginger, minced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 cups vegetable broth. 2 tbsp curry powder. 1 tsp turmeric. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil. Fresh cilantro for garnish.
Instructions: Run cold water over the lentils and then drain them. In a big pot, heat the olive oil over medium-low heat. Add the diced onion and cook for about 5 minutes, until the onion turns clear. Add the minced ginger and garlic and stir them in. Cook for two more minutes. Spice it up with salt, pepper, turmeric, cumin, and curry powder. Mix things together well. Add frozen tomatoes, coconut milk, and vegetable broth. Let the juices from the tomatoes settle down. Bring to a low boil. Put the lentils in the pot and mix them in. Put the lid on top and let it cook on low heat for 25 to 30 minutes, or until the lentils are soft. If necessary, change the seasoning. Add fresh cilantro leaves on top and serve hot. Have fun!
Prep Time: 10 minutes
Cook Time: 35 minutes
Meyeroff Internship Fellowship
Delectable pork chops with a honey-garlic glaze that are expertly smoked to produce a savory, sweet, and slightly smoky flavor profile.
Ingredients: 4 pork chops. 1/4 cup soy sauce. 1/4 cup honey. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon olive oil. Salt and pepper to taste. Chopped green onions for garnish.
Instructions: Set the smoker's temperature to 225F. Use salt and pepper to season the pork chops. To make the marinade, combine the soy sauce, honey, minced garlic, and grated ginger in a small bowl. After giving the pork chops a quick oil brushing, put them inside the smoker. The pork chops should be smoked for one and a half to two hours, or until the internal temperature reaches 145F. Every ten minutes for the final thirty minutes of smoking, bast the pork chops with the marinade made of honey and garlic. Before serving, take the pork chops out of the smoker and give them five minutes to rest. Add some chopped green onions as a garnish, then serve hot.
Prep Time: 15 minutes
Cook Time: 120 minutes
First Umclex
This hearty chicken soup doesn't have noodles, so it's great for people on the keto diet. With tender chicken and a bunch of low-carb vegetables, it's a meal that will fill you up any time.
Ingredients: 1 lb boneless, skinless chicken thighs, diced. 4 cups chicken broth. 1 cup cauliflower florets. 1 cup sliced celery. 1 cup sliced carrots. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the diced chicken thighs and cook until they turn brown. Add the garlic and onions and cook until they get soft. Place cauliflower, celery, carrots, thyme, rosemary, salt, and pepper in a pot. Add chicken broth. Bring to a low boil, then cook for 15 to 20 minutes, until the vegetables are soft. Check the seasoning and make changes if needed. If you want, you can serve it hot and top it with fresh herbs.
Prep Time: 10 minutes
Cook Time: 25 minutes
Icert 2018
Spices and a rich onion gravy make this Instant Pot Beef Brisket recipe's meat tender and full of flavor. Brisket is quick and easy to cook in the Instant Pot, making a tasty dish that's great for any event.
Ingredients: 4 lbs beef brisket. 1 tbsp olive oil. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/4 cup Worcestershire sauce. 2 tbsp tomato paste. 1 tbsp brown sugar. 1 tsp smoked paprika. 1 tsp ground mustard. 1/2 tsp black pepper. 1/2 tsp salt.
Instructions: Ground mustard, salt, and pepper should be used to season the beef brisket. Start the Instant Pot and choose the saut setting. Put some olive oil in the pot and brown the brisket all over. Take the brisket out of the pot and set it aside. Put in the pot and cook the sliced onions until they get soft. Then add the garlic and cook for one more minute. Add the brown sugar, Worcestershire sauce, tomato paste, and beef broth. Use a stir to mix. Close the lid and set the Instant Pot to high pressure for 60 minutes. Then add the brisket back to the pot. After the food is done cooking, let the pressure drop naturally for 15 minutes before manually releasing any remaining pressure. Take the brisket out of the Instant Pot with care and let it rest for a few minutes before cutting it. Cut the brisket across the grain and serve it with the onion gravy that you made in the pot.
Prep Time: 15 minutes
Cook Time: 75 minutes
Sound Solar
This hearty and flavorful stew is perfect for a meatless Monday meal. Packed with sweet potatoes, black beans, and kale, it's nutritious and satisfying. The slow cooker makes it incredibly easy to prepare, allowing the flavors to meld together beautifully.
Ingredients: 4 cups sweet potatoes, peeled and cubed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 cups kale, chopped.
Instructions: Put black beans, diced tomatoes, onion, garlic, cumin, paprika, chili powder, salt, and pepper in a slow cooker. Along with vegetable broth. Make sure to stir everything together well. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. The sweet potatoes should be soft after that time. Just before the end of the cooking time, add the chopped kale. When the kale is soft and wilted, check the seasoning and make any necessary changes. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 240 minutes
Swiss Brunette
A delicious dish that combines the crispy goodness of bacon with perfectly roasted potatoes is oven baked bacon and potatoes. It's a tasty and filling side dish that goes well with any dinner.
Ingredients: 6 slices of bacon. 4 medium-sized potatoes, peeled and diced. 1/2 cup diced onion. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 teaspoon paprika. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 cup grated Parmesan cheese. Fresh parsley for garnish optional.
Instructions: Preheat your oven to 400F 200C. Place the bacon slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes, or until crispy. Remove and set aside. Crumble or chop the bacon into small pieces. In a large bowl, combine the diced potatoes, diced onion, minced garlic, olive oil, salt, pepper, paprika, dried thyme, dried rosemary, dried oregano, and dried basil. Toss everything together until the potatoes are evenly coated with the seasoning mixture. Spread the seasoned potatoes evenly on another baking sheet lined with parchment paper. Bake the potatoes in the preheated oven for 30-35 minutes, or until they are golden brown and crispy, stirring occasionally for even cooking. Remove the potatoes from the oven and sprinkle them with the crumbled bacon and grated Parmesan cheese. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley if desired. Serve hot and enjoy your delicious oven-baked bacon and potatoes!
Prep Time: 15 minutes
Cook Time: 45 minutes
Book of Kindness
Savor this perfectly smoked turkey breast's rich, smoky flavor. This dish, which is suitable for any occasion, is flavorful and tender due to the slow smoking process and the addition of aromatic spices.
Ingredients: 1 whole turkey breast, bone-in. 1/4 cup olive oil. 2 tablespoons smoked paprika. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon dried thyme. 1 tablespoon dried rosemary. 1 tablespoon kosher salt. 1 tablespoon black pepper.
Instructions: Preheat the smoker to 225F 107C. In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, kosher salt, and black pepper to create a rub. Rub the turkey breast with the prepared spice mixture, ensuring an even coating on all sides. Place the seasoned turkey breast on the smoker rack. Smoke the turkey breast at 225F 107C for approximately 3-4 hours or until the internal temperature reaches 165F 74C. Let the smoked turkey breast rest for 15-20 minutes before slicing. Slice and serve the smoked turkey breast with your favorite sides.
Prep Time: 15 minutes
Cook Time: 240 minutes
Oak Valley Youth Garden
A delightful combination of mango and raspberry flavors in a creamy parfait, topped with crunchy granola and a hint of honey.
Ingredients: 1 cup mango puree. 1 cup raspberry puree. 2 cups Greek yogurt. 1/4 cup honey. 1 cup granola. Fresh mint leaves for garnish.
Instructions: In a bowl, mix mango puree with 1 cup of Greek yogurt. In another bowl, mix raspberry puree with the remaining Greek yogurt. Layer the mango mixture, raspberry mixture, and granola in serving glasses or bowls. Repeat the layers until the glasses are filled. Drizzle honey over the top of each parfait. Garnish with fresh mint leaves. Refrigerate for at least 2 hours before serving.
Prep Time: 15 minutes
Cook Time: 0 minutes
Alley Cat Gallery
There is a nice mix of sweet raspberries and a slight kick of rum in these Verraterische Aromen: Himbeere und Rum Polen popsicles. Just right for a cool summer treat!
Ingredients: 2 cups fresh raspberries. 1/4 cup rum. 1/4 cup sugar. 1/4 cup water.
Instructions: Over medium heat, mix the sugar and water in a saucepan. After stirring until the sugar is gone, take it off the heat and let it cool. Blend the fresh raspberries and rum together in a blender. Mix until it's smooth. Add the raspberry-rum mix to the sugar syrup that has already cooled. Use a stir to mix. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.
Prep Time: 15 minutes
Cook Time: 0 minutes
David Hegarty
These delightful Baby Shower Cake Pops are a charming and imaginative confection to commemorate the impending birth of a child. They are a fun addition to any baby shower celebration, with a moist cake interior, a candy coating, and optional decorative extras.
Ingredients: 1 box of cake mix flavor of your choice. 1/2 cup of unsalted butter, softened. 3 large eggs. 1 cup of milk. 1 teaspoon of vanilla extract. 2 cups of powdered sugar. 1/4 cup of milk for frosting. 1 package of candy melts color of your choice. Cake pop sticks. Sprinkles or decorations optional.
Instructions: As directed on the package, bake the cake. Allow it to cool fully. Crumble the cooled cake into fine crumbs in a large bowl. Beat together the eggs, milk, vanilla extract, and softened butter in a separate bowl. Mixing the wet ingredients into the cake crumbs will create a consistency similar to dough. Form the mixture into tiny balls and arrange them on a baking sheet that has been lined. Melt the candy melts in a bowl that is safe to microwave, following the directions on the package. Each cake pop stick tip should be dipped into the melted candy melts before being inserted into the cake balls. Make sure every cake pop is completely covered by dipping it into the melted candy melts. Let the excess fall off. If desired, garnish with sprinkles or other decorations while the coating is still wet. Leave the cake pops on the baking sheet to cool and solidify. To make frosting, combine 1/4 cup milk with powdered sugar. For extra decoration, dip or drizzle the cake pops into the frosting. Before serving, let the frosting harden. For a charming presentation, place the Baby Shower Cake Pops on a decorative stand!
Prep Time: 30 minutes
Cook Time: 25 minutes
Talk About it Devan
With a tropical twist, these homemade Coconut Marshmallows are a beloved treat. They have a ton of coconut flavor and are soft and fluffy. Ideal for toasting over a campfire, hot cocoa, or snacking.
Ingredients: 2 cups granulated sugar. 1 cup water, divided. 3 tablespoons powdered gelatin. 1/2 cup coconut milk. 1/4 cup desiccated coconut. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup cornstarch. 1/2 cup powdered sugar.
Instructions: Mix the powdered gelatin with half a cup of water in a mixing bowl. Allow it to sit for five to ten minutes, or until it starts to gel. Add the remaining 1/2 cup of water and the granulated sugar to a saucepan set over medium heat. After stirring until the sugar is dissolved, reduce heat and simmer, uncovered, until a candy thermometer registers 240F 115C. Pour the hot sugar syrup into the gelatin mixture gradually while whisking constantly. To the mixture, add the salt, vanilla extract, coconut milk, and desiccated coconut. Mix thoroughly with a whisk. Beat the mixture on high speed with an electric mixer for ten to fifteen minutes, or until it thickens and fluffs up. Mix the powdered sugar and cornstarch together in a different bowl. Dust the square baking dish with the powdered sugar and cornstarch mixture after greasing it. After adding the marshmallow mixture to the dish, use a spatula to level the top. Allow the marshmallows to settle for at least four hours, or over night, at room temperature. Cut the marshmallows into squares or other desired shapes after they have set. To keep them from sticking, coat each marshmallow with the leftover cornstarch and powdered sugar mixture. Enjoy your mouthwatering Coconut Marshmallows now!
Prep Time: 30 minutes
Cook Time: 10 minutes
Southern Trinity Anglican Church
Savor the delicious contrast of creamy coffee buttercream filling and rich chocolate macarons. For those who enjoy desserts and coffee, these macarons are the ideal treat.
Ingredients: 200g almond flour. 200g powdered sugar. 30g unsweetened cocoa powder. 150g egg whites aged, at room temperature. 100g granulated sugar. 1/4 tsp cream of tartar. 1/2 tsp vanilla extract. For Coffee Buttercream:. 150g unsalted butter at room temperature. 300g powdered sugar. 2 tbsp instant coffee powder. 2-3 tbsp heavy cream. 1 tsp vanilla extract.
Instructions: Set the oven temperature to 300F 150C and place parchment paper on baking sheets. Blend cocoa powder, powdered sugar, and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Beat egg whites until frothy in a dry, clean mixing bowl. Continue beating after adding the cream of tartar. Add the granulated sugar gradually while beating until glossy, stiff peaks form. Mix in vanilla extract for a brief moment. Using a spatula, gently fold three parts of the almond flour mixture into the egg white mixture. Make sure the mixture is well incorporated, but proceed with caution to prevent deflation. Spoon the macaron batter into a bag fitted with a round tip for piping. Leaving space between each macaron, pipe tiny circles onto the baking sheets that have been prepared. To release air bubbles, tap the baking sheets against the counter. After the macarons have developed a skin and become no longer sticky to the touch, let them sit at room temperature for approximately half an hour. Bake for 1518 minutes in a preheated oven. On the baking sheets, let them cool fully. Beat the butter at room temperature until it becomes creamy for the Coffee Buttercream. Mix in vanilla extract, heavy cream, powdered sugar, and instant coffee powder. Beat until fluffy and smooth. Sort the macaron shells into pairs according to size and form. Put a dollop of Coffee Buttercream between two shells, then pipe another one on top. Continue with every macaron. To allow the flavors to blend, refrigerate the macarons for a minimum of 24 hours. Have fun!
Prep Time: 45 minutes
Cook Time: 15 minutes
Pampered Ladies Leicester