Bicha Nago

Salontique - 5th International Bornean frog race - Dogz In Style Grooms - centralskolan - Green Thinkerz

[bichanago]

Enjoy this homemade fudge, which is rich and creamy. It's a great treat for any event and will make your sweet tooth happy.

Ingredients: 3 cups of semisweet chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1/4 cup of unsalted butter. 1 teaspoon of pure vanilla extract. 1/4 teaspoon of salt. 1 cup of chopped nuts optional.

Instructions: Put parchment paper around the edges of an 8x8 inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off later. Put the chocolate chips, sweetened condensed milk, and butter in a medium-sized saucepan and set it over low heat. Mix the ingredients together until they are smooth and well mixed. Take the pan off the heat and add the salt and vanilla extract. You can add the chopped nuts to the fudge mixture if you want to. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. Use the extra piece of parchment paper to lift the fudge out of the pan once it's hard. Cut the fudge into squares or rectangles by putting it on a cutting board. Enjoy your smooth fudge!

Prep Time: 15 minutes

Cook Time: 5 minutes

Bread Science

[bichanago]

A cool and sour potato salad with pickled beets that makes it stand out. Great as a side dish or light meal. Putting these flavors together makes a delicious new take on potato salad.

Ingredients: 4 medium potatoes, diced. 1 cup pickled beets, chopped. 1/4 cup red onion, finely chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper to taste. 2 tablespoons fresh dill, chopped optional.

Instructions: Boil diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool. In a large bowl, mix together pickled beets, red onion, mayonnaise, Dijon mustard, and apple cider vinegar. Add cooled diced potatoes to the bowl and gently toss to coat them with the dressing. Season with salt and pepper to taste. If desired, sprinkle with fresh dill for added flavor. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

pinup doll australia

[bichanago]

Indulge in this delectable vegan dish featuring roasted spaghetti squash topped with a luscious tomato basil cream sauce. It's a comforting and satisfying meal that's perfect for any day of the week!

Ingredients: 1 medium spaghetti squash. 2 cups cherry tomatoes, halved. 2 cloves garlic, minced. 1 cup raw cashews, soaked for 4 hours or overnight. 1 cup fresh basil leaves. 1/2 cup vegetable broth. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Mix the squash halves together and add salt and pepper to taste. Lay the squash halves on a baking sheet with the cut side down. Roast for 40 to 45 minutes, or until they are soft. Prepare the sauce while the squash roasts. Soak cashews and put them in a blender with cherry tomatoes, garlic, basil, vegetable broth, nutritional yeast, salt, and pepper. Mix until it's creamy and smooth. When the squash is done cooking, use a fork to pull the flesh apart into strands that look like spaghetti. Put the spaghetti squash strands in a dish to serve, and then pour the tomato basil cream sauce on top of them. If you want, you can add more basil leaves as a garnish. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 45 minutes

Saldanet

[bichanago]

Succulent Dark Chocolate Dutch Brownies are a delicious way to indulge in the rich and opulent world of dark chocolate. These brownies are the ideal treat for your chocolate cravings because they are extremely moist and intensely chocolaty. They're easy to prepare and will please chocolate enthusiasts everywhere!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 cup Dutch-process cocoa powder. 1/2 teaspoon salt. 1 cup dark chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Grease a baking pan measuring 9 by 13 inches, then line it with parchment paper, allowing some overhang for effortless removal. The butter should be melted in 30-second increments in a microwave-safe bowl. Add the granulated sugar and stir until fully incorporated. One egg at a time, adding and thoroughly mixing after each addition. Add the vanilla extract and stir. Mix the flour, cocoa powder, and salt in a different bowl. Stirring until just combined, gradually add the dry ingredients to the wet mixture. Incorporate the dark chocolate chips into the batter until they are evenly dispersed. Smooth the top of the brownie batter after pouring it into the prepared baking pan. Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted in the center emerges with a few moist crumbs rather than wet batter. After taking out of the oven, allow the brownies to cool in the pan for roughly ten minutes. After that, remove the brownies from the pan and place them on a wire rack to cool fully, using the excess parchment paper. Cut into squares and enjoy after they've cooled!

Prep Time: 15 minutes

Cook Time: 30 minutes

Heistad Speidergruppe

[bichanago]

These Peanut Butter Cookies are soft, chewy, and loaded with the rich flavor of peanut butter. They are easy to make and perfect for peanut butter lovers.

Ingredients: 1 cup peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine peanut butter, sugar, egg, vanilla extract, baking powder, and salt. Mix the ingredients until well combined and a smooth dough forms. Take small portions of the dough and roll them into 1-inch balls. Place the balls on the prepared baking sheet and press down gently with a fork to create a criss-cross pattern on each cookie. Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden around the edges. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Peanut Butter Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Blue Boards Series

[bichanago]

For your Winter Wonderland Party, these adorable marshmallow hot cocoa cups are the ideal treat. With their tiny marshmallow toppings and candy cane rims, they look super cute in addition to being delicious.

Ingredients: 12 marshmallows. 1 cup hot cocoa mix. 1 cup milk. 1/2 cup heavy cream. 1/2 cup semi-sweet chocolate chips. 1/4 cup crushed candy canes. 1/4 cup mini marshmallows. 1/4 cup whipped cream. 1/4 cup red and green sprinkles. 12 mini candy canes.

Instructions: In a microwave-safe bowl, heat the milk until hot but not boiling, about 2 minutes. Stir in the hot cocoa mix until completely dissolved. Add the heavy cream and semi-sweet chocolate chips to the hot cocoa and stir until the chocolate is melted and the mixture is smooth. Dip the rims of 12 mini mugs or cups into the melted chocolate mixture, then dip them into the crushed candy canes to create a candy cane rim. Place a marshmallow in each cup and pour the hot cocoa mixture over them. Top each hot cocoa cup with mini marshmallows, whipped cream, and a sprinkle of red and green sprinkles. Garnish with a mini candy cane in each cup for stirring and extra sweetness. Serve immediately and enjoy your So Stinkin Cute Marshmallow Hot Cocoa Cups at your Winter Wonderland Party!

Prep Time: 10 minutes

Cook Time: 5 minutes

suomen voittaja

[bichanago]

These fluffy pancakes made with coconut flour are a tasty keto-friendly alternative to regular pancakes.

Ingredients: 4 large eggs. 1/4 cup coconut flour. 1/4 cup unsweetened almond milk. 1 tablespoon melted coconut oil. 1/2 teaspoon baking powder. 1/4 teaspoon vanilla extract. Stevia or erythritol to taste. Butter or coconut oil for cooking.

Instructions: In a bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract. Add coconut flour, baking powder, and sweetener, and mix until smooth. Heat butter or coconut oil in a skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with remaining batter. Serve warm with your favorite keto-friendly toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Alk Site

[bichanago]

With the crunch of pretzels and the richness of chocolate chips, these vegan jumbo pretzel M cookies are a great mix of sweet and salty tastes. Great for satisfying your cookie cravings without being bad for vegans!

Ingredients: 2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1 cup vegan chocolate chips. 1 cup crushed pretzels.

Instructions: Preheat oven to 350F 175C. In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream together vegan butter, brown sugar, and granulated sugar. Add applesauce and vanilla extract to the wet mixture, mix well. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in chocolate chips and crushed pretzels. Scoop dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake 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: 12 minutes

Vers Geluk

[bichanago]

A refreshing and creamy cold zucchini soup perfect for hot summer days. It's light, healthy, and bursting with flavor.

Ingredients: 4 medium zucchinis, chopped. 1 small onion, chopped. 2 cloves garlic, minced. 2 cups vegetable broth. 1 cup plain Greek yogurt. 2 tablespoons olive oil. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onions and garlic, cook them until they become clear. Put in the chopped zucchini and cook for 5 minutes. Add the vegetable broth and bring it to a boil. Then lower the heat and let it simmer for 15 minutes, or until the zucchinis are soft. Take it off the heat and let it cool down a bit. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add the Greek yogurt and mix it in well. Add pepper and salt to taste. Put the soup in the fridge at least two hours before you serve it. If you want, add fresh herbs as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Auckland Website Designer

[bichanago]

Two-Toned Scalloped Potatoes are a rich and creamy side dish perfect for any occasion. The combination of sharp cheddar and Parmesan cheese creates a flavorful contrast that elevates this classic potato dish.

Ingredients: 3 large russet potatoes, thinly sliced. 2 cups shredded sharp cheddar cheese. 1 cup grated Parmesan cheese. 2 cups heavy cream. 4 cloves garlic, minced. 2 tablespoons butter. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Preheat oven to 375F 190C. In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add heavy cream to the saucepan and bring to a simmer. Season the cream with salt and pepper to taste. In a baking dish, arrange a layer of sliced potatoes. Pour half of the cream mixture over the potatoes. Sprinkle half of the cheddar cheese and half of the Parmesan cheese over the cream mixture. Repeat the layers with the remaining potatoes, cream mixture, cheddar cheese, and Parmesan cheese. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

Rc Tank Electronics

[bichanago]

This Roasted Vegetable and Mozzarella Quiche is a delightful blend of roasted vegetables, creamy mozzarella cheese, and savory egg custard, all nestled in a flaky pie crust. Perfect for brunch or a light dinner!

Ingredients: 1 pie crust. 1 cup roasted vegetables such as bell peppers, zucchini, and onions. 1 cup shredded mozzarella cheese. 4 eggs. 1 cup milk. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat and saut the roasted vegetables until slightly caramelized, about 5 minutes. Line the pie crust in a tart pan or pie dish. Spread the roasted vegetables evenly over the crust, then sprinkle the shredded mozzarella cheese on top. In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables and cheese. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown. Allow to cool slightly before slicing and serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

Tirzah's Self Publishing Toolbox

[bichanago]

Both kids and adults will enjoy these sweet and tasty Easter treats, which are these adorable bunny pops. They are formed into adorable bunny faces using Rice Krispies cereal and marshmallows, then covered in pink chocolate.

Ingredients: 6 cups Rice Krispies cereal. 10 oz marshmallows. 3 tbsp butter. White chocolate melts. Pink food coloring. Candy eyes. Mini marshmallows. Lollipop sticks.

Instructions: Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Rice Krispies cereal until well coated. Press mixture into a greased 9x13 inch baking dish and let it cool. Cut into rectangles and insert a lollipop stick into each one. Melt white chocolate melts according to package instructions and add pink food coloring to create a light pink color. Dip each Rice Krispie rectangle into the pink chocolate, covering it completely. Place two candy eyes and a mini marshmallow for the nose on each bunny pop before the chocolate sets. Allow the chocolate to set before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Continental Film

[bichanago]

This salad is cool and tasty, with the earthiness of chickpeas, the sweetness of cherry tomatoes, and the creaminess of feta cheese. On a hot day, it's a great side dish or light meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 cups cherry tomatoes, halved. 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: Put chickpeas, cherry tomatoes, feta cheese, red onion, and fresh parsley in a large bowl. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad and toss it around to cover everything evenly. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mash Tun

[bichanago]

This recipe for Buffalo Chicken and Waffles has crispy fried chicken, a tangy buffalo sauce, and a sweet honey drizzle. It is served on a fluffy waffle. It's a great mix of tastes and textures that can be eaten for breakfast, lunch, or dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup all-purpose flour. 2 eggs. 1 cup breadcrumbs. 1/2 cup buffalo sauce. 1/4 cup honey. 1/4 cup buttermilk. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/2 tsp garlic powder. 4 waffles store-bought or homemade. Chopped green onions for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Divide the breadcrumbs into three bowls. Put the eggs in one, beat them in another, and mix them with paprika, garlic powder, salt, and black pepper. Cover each chicken breast evenly with bread crumbs after dredging it in flour, then egg, and then egg again. While the pan is on medium-high heat, add the oil. Cook the chicken for about four to five minutes on each side, or until it turns golden brown and is fully cooked. Take it off and put it on paper towels to soak up the extra oil. Honey and buffalo sauce should be mixed in a saucepan. Stirring often, heat over low to medium heat until warm all the way through. Add the cooked chicken back to the pan and cover it with the buffalo-honey sauce. Let it cook on low heat for a few minutes, until the sauce gets thick and covers the chicken. Warm the buttermilk over low heat in a separate small saucepan. Once it's warm, take it off the heat. Use a toaster or the oven to toast the waffles until they are golden brown. To serve, put a waffle on each plate, then top with a buffalo chicken breast. Drizzle with extra sauce and top with green onions that have been chopped. Have fun with your sweet and savory buffalo chicken and waffles!

Prep Time: 20 minutes

Cook Time: 20 minutes

Repair Cafe Grand Opening

[bichanago]

This Berry Smoothie Packed with Protein is a tasty and healthy way to start the day or fuel up after a workout. The berries give it a lot of protein, vitamins, and antioxidants, which makes it a great choice for a healthy and filling meal.

Ingredients: 1 cup frozen mixed berries. 1 banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 scoop vanilla protein powder. 1 tablespoon honey. 1/2 teaspoon ground flaxseed. Ice cubes optional.

Instructions: Place the frozen mixed berries, banana, Greek yogurt, almond milk, protein powder, honey, and ground flaxseed in a blender. If desired, add a few ice cubes for extra thickness and chill. Blend until smooth and creamy, adjusting the consistency with more almond milk if needed. Pour the smoothie into a glass and enjoy immediately! You can also sprinkle some additional ground flaxseed on top for added nutrition.

Prep Time: 5 minutes

Cook Time: 0 minutes

Lost Years

[bichanago]

This recipe for skillet seared salmon is a quick and tasty way to eat this healthy seafood. The skin is crispy, and the meat is soft. Garlic and lemon add flavor to the meat, making it a delicious and easy-to-make meal.

Ingredients: 4 salmon fillets 6 ounces each. 2 tablespoons olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 1 lemon, sliced. 2 tablespoons fresh chopped parsley.

Instructions: Pat dry the salmon fillets with paper towels. Season both sides of the fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add minced garlic to the skillet and saut for 1 minute until fragrant. Carefully place the salmon fillets into the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 3-4 minutes or until desired doneness. During the last minute of cooking, add lemon slices to the skillet to infuse flavor. Remove salmon from the skillet and transfer to a serving plate. Garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

John A. Thorpe

[bichanago]

These M&M cookies are a classic favorite, perfect for satisfying your sweet tooth. The colorful M&M's candies add a fun and tasty twist to traditional chocolate chip cookies.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups M&M's candies.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs and vanilla extract to the butter mixture, and beat until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Stir in the M&M's candies, distributing them evenly throughout the dough. Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious M&M cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Allyson Menzies