Bieber Gallerie

Original Italian Pizza - Texas Mesquite BBQ and Grill - Grad Sevnica - Sarah Donelan - betty petite

[biebergallerie]

A tasty and creamy pasta dish with a meatless Parmesan Rosa sauce. Diced tomatoes, tomato sauce, cream, and Parmesan cheese are mixed together in this sauce to make it taste rich and creamy. Great for a quick and filling dinner!

Ingredients: 8 oz penne pasta. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 tsp red pepper flakes. 1 can 14.5 oz diced tomatoes, drained. 1 cup tomato sauce. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic and red pepper flakes and add them. This will take about one minute of cooking. Put tomato sauce and diced tomatoes in the pan. Allow it to cook for five minutes. Grate some Parmesan cheese and add heavy cream. For about two to three minutes, cook until the sauce gets a little thicker. Add pepper and salt to taste. Toss the cooked penne pasta in the pan with the sauce until it is well covered. Add fresh basil leaves on top and serve hot. Have fun with your Parmesan Rosa pasta without meat!

Prep Time: 10 minutes

Cook Time: 20 minutes

golden rescue south florida

[biebergallerie]

Enjoy the delightful flavors of summer with this Zucchini Tomato Focaccia Bread. The combination of zucchini, cherry tomatoes, and fresh basil makes for a perfect appetizer or side dish.

Ingredients: 2 cups all-purpose flour. 1 packet active dry yeast. 1 cup warm water. 2 tablespoons olive oil. 1 teaspoon salt. 1 zucchini, thinly sliced. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/4 cup fresh basil leaves. Salt and pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Warm water and yeast should be mixed together in a bowl. Wait five minutes until it foams up. Mix the yeast with the flour, salt, and olive oil. Make the dough smooth, then put a lid on it and let it rise for an hour. Turn on your oven and heat it up to 425F 220C. Place the dough on a baking sheet that has been greased and roll it out into a rectangle. Add minced garlic to the dough and brush it with olive oil. Place tomato slices and zucchini slices on top of the dough. The bread should be baked in a hot oven for twenty to twenty-five minutes, or until it turns golden brown. When you take it out of the oven, add ground Parmesan cheese, fresh basil, salt, and pepper. Cut your tasty Zucchini Tomato Focaccia Bread into pieces and serve it!

Prep Time: 30 minutes

Cook Time: 25 minutes

The,

Friends of the Eden Animal Shelter

[biebergallerie]

This Chocolate Oreo Cookie Dessert is a heavenly delight for Oreo and chocolate lovers. It's a no-bake dessert that's creamy, chocolaty, and loaded with the iconic Oreo flavor. Perfect for parties and gatherings!

Ingredients: 16 Oreo cookies. 1/2 cup unsalted butter, melted. 1 8 oz package cream cheese, softened. 1 cup powdered sugar. 1 16 oz container whipped topping. 1 cup semi-sweet chocolate chips. 1/2 cup milk. 1 tsp vanilla extract.

Instructions: Crush 12 Oreo cookies into fine crumbs and mix with melted butter. Press the cookie mixture into the bottom of a 9x13 inch baking dish to form a crust. In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and beat until well combined. Fold in half of the whipped topping. Spread the cream cheese mixture over the cookie crust. In a microwave-safe bowl, melt chocolate chips with milk, stirring until smooth. Stir in vanilla extract and let it cool slightly. Pour the chocolate mixture over the cream cheese layer. Chop the remaining 4 Oreo cookies and sprinkle them over the chocolate layer. Cover and refrigerate for at least 4 hours or until set. Serve chilled and garnish with the remaining whipped topping.

Prep Time: 20 minutes

Cook Time: 0 minutes

jessica jimerson portfolio

[biebergallerie]

Spices from Cajun cooking mix with live crawfish, sweet corn, and other fresh ingredients in this traditional Southern dish. It's a great dish for parties and get-togethers.

Ingredients: 5 lbs live crawfish. 10 ears of corn, shucked and halved. 3 lbs small red potatoes, halved. 2 large onions, quartered. 2 heads of garlic, halved horizontally. 4 lemons, halved. 1 cup Old Bay seasoning. 1 cup Cajun seasoning. 1/2 cup hot sauce. 1/2 cup Worcestershire sauce. Water, enough to cover ingredients.

Instructions: Fill a large pot halfway with water and bring to a boil. Add Old Bay seasoning, Cajun seasoning, hot sauce, and Worcestershire sauce to the boiling water. Squeeze the juice from the lemons into the pot and then drop the lemon halves in. Add onions, garlic, and potatoes to the pot. Cook for 15 minutes. Add corn to the pot and cook for an additional 10 minutes. Add live crawfish to the pot and cook for 5 minutes or until they turn bright red and float to the top. Turn off the heat and let everything sit in the pot for 10 minutes to soak up the flavors. Drain the pot and transfer the contents to a large serving platter. Serve hot with additional Old Bay seasoning and lemon wedges.

Prep Time: 20 minutes

Cook Time: 40 minutes

kacey meg

[biebergallerie]

The sweet honey and crunchy cornflakes in this Honey Cornflake Chicken recipe work together to make a tasty coating for juicy chicken breasts. It's simple to make and great for a dinner with family or a special event.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup cornflakes, crushed. 1/2 cup honey. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon ginger, minced. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a bowl, mix crushed cornflakes with honey, soy sauce, minced garlic, minced ginger, salt, and pepper. Coat each chicken breast in the cornflake mixture. Heat olive oil in a skillet over medium-high heat. Brown chicken breasts on both sides, about 3-4 minutes per side. Transfer chicken to a baking dish. Bake in preheated oven for 20-25 minutes or until chicken is cooked through and juices run clear. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

frog vle

[biebergallerie]

Fall flavors abound in these pumpkin spice cookies, which are filled with creamy pumpkin spice ice cream and crunchy walnuts. The ideal treat for autumn gatherings!

Ingredients: 1 cup canned pumpkin puree. 1 tsp pumpkin spice mix. 1/2 cup softened butter. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 tsp vanilla extract. 2 cups all-purpose flour. 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup chopped walnuts. Pumpkin Spice Ice Cream store-bought.

Instructions: Preheat the oven to 350F 175C. In a bowl, whisk together the pumpkin puree and pumpkin spice mix. In another bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts. Drop spoonfuls of cookie dough onto a baking sheet, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes. Transfer the cookies to a wire rack to cool completely. Once the cookies are completely cool, sandwich a scoop of Pumpkin Spice Ice Cream between two cookies to make ice cream sandwiches. Roll the edges of the ice cream sandwiches in chopped walnuts. Place the ice cream sandwiches in the freezer for at least 2 hours to firm up. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

bubbles2legs

[biebergallerie]

Frittata di zucchine al forno is a delicious Italian baked zucchini frittata prepared with love. It's a perfect dish for brunch or a light dinner, and the combination of zucchini, herbs, and Parmesan cheese makes it incredibly flavorful.

Ingredients: 4 large eggs. 2 medium zucchinis, thinly sliced. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Start by heating the oven to 350F 175C. Turn on the oven and heat the olive oil in a large skillet that can go in the oven. It will take about 5 minutes of cooking after adding the sliced zucchini until they are soft and a little golden brown. Grate the Parmesan cheese, chop the basil and parsley, mince the garlic, and add salt and pepper to a bowl. Whisk the ingredients together. Pour the egg mix over the zucchinis that have been cooking in the pan. Let the edges set for two to three minutes while you cook. Place the skillet in an oven that has already been heated. Bake the frittata for 15 to 20 minutes, or until the top is firm and golden. Take it out of the oven and let it cool down a bit before cutting it up and serving. Have fun cooking your Frittata di zucchine al forno con amore!

Prep Time: 15 minutes

Cook Time: 25 minutes

miscoe hill principal's page

[biebergallerie]

These Paleo Freezer Breakfast Burritos don't have any grains or gluten, and they're also good for primal diets. They are wrapped in grain-free tortillas and have scrambled eggs, veggies, bacon, and salsa inside. Great for making meals ahead of time and for busy mornings!

Ingredients: 8 large eggs. 1/4 cup almond milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 tablespoon coconut oil. 1 bell pepper, diced. 1/2 onion, diced. 2 cups spinach. 8 slices bacon, cooked and crumbled. 8 grain-free tortillas such as cassava flour or almond flour. 1/2 cup salsa check for gluten-free.

Instructions: Add eggs, almond milk, garlic powder, onion powder, salt, and pepper to a bowl and mix them together using a whisk. In a pan, heat the coconut oil over medium-low heat. Put in the onion and bell pepper, and cook them until they get soft. It's time to cook the spinach. Add the egg mix and cook until the eggs are scrambled. Follow the directions on the package to warm the tortillas. Spread the egg mix out on the tortillas, and then add the bacon and salsa on top. There are three burritos. Roll up each one. Put a lot of parchment paper or aluminum foil around each burrito. Put the wrapped burritos in a bag or container that can go in the freezer. Unwrap it and heat it in the microwave for two to three minutes, or bake it in an oven preheated to 350F 175C for fifteen to twenty minutes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

cathleen richardson bailey

[biebergallerie]

Tomato chickpea relish goes well with the tasty quinoa cakes. These cakes are full of healthy nutrients and make a great meal.

Ingredients: 1 cup quinoa, rinsed and cooked. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 2 eggs, beaten. Salt and pepper to taste. 2 tablespoons olive oil. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons balsamic vinegar. 2 tablespoons fresh basil, chopped.

Instructions: Put breadcrumbs, garlic, parsley, eggs, salt, and pepper in a large bowl. Add the cooked quinoa and mix it all together. Mix everything together well. To make quinoa cakes, shape the mixture into small patties. Set a pan on medium heat and add the olive oil. It should take about 34 minutes on each side for the quinoa cakes to turn golden brown. Take it out and set it aside. To make the relish, put the chickpeas, cherry tomatoes, red onion, balsamic vinegar, and fresh basil in a different bowl. Put the tomato chickpea relish on top of the quinoa cakes before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

black hawk counselor

[biebergallerie]

This Antipasti Panini with Grilled Cheese is a delicious and flavorful sandwich filled with Italian-inspired ingredients. Perfect for a quick and satisfying lunch or dinner.

Ingredients: 4 slices of Italian bread. 4 slices of mozzarella cheese. 1/2 cup of roasted red peppers, sliced. 1/4 cup of black olives, sliced. 1/4 cup of artichoke hearts, chopped. 1/4 cup of sun-dried tomatoes, chopped. 2 tablespoons of olive oil. 1 teaspoon of dried basil. Salt and pepper to taste.

Instructions: Warm up a grill pan or a panini press. Put olive oil on one side of each piece of bread. On the side of two bread slices that isn't oiled, put a slice of mozzarella. Roasted red peppers, black olives, artichoke hearts, and sun-dried tomatoes should be put on top of the cheese. Put salt, pepper, and dried basil on top of the food. To make sandwiches, put the last two slices of bread on top, oiled side up. The panini press or grill pan should already be hot when you put the sandwiches on it. Put the sandwich on the grill for three to five minutes, or until the cheese melts and the bread turns golden brown. Take the sandwiches off the heat, let them cool for one minute, and then cut them in half. Get your Antipasti Panini with Grilled Cheese while it's still hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

tri colour classic

[biebergallerie]

The easy apple coleslaw salad is cool and crunchy, with the sweetness of apples and the crunch of cabbage. You can eat it as a side dish with any meal or bring it to a picnic or barbecue.

Ingredients: 2 cups shredded green cabbage. 1 cup shredded red cabbage. 2 medium apples, thinly sliced. 1/2 cup grated carrots. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tablespoons Greek yogurt. 1 tablespoon honey. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: Shred green and red cabbage, slice apples, grate carrots, and chop fresh parsley. Put all of this in a large bowl. Add the Greek yogurt, honey, and apple cider vinegar to a different small bowl and mix them together using a whisk. Add the dressing to the cabbage and apple mix and toss it around so that everything is covered. Add pepper and salt to taste. Put the coleslaw in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

imua lower puna

[biebergallerie]

A quick and nutritious one-pot meal, Instant Pot Khichdi is a comforting blend of rice, lentils, and vegetables, infused with aromatic spices. This recipe simplifies the cooking process using the Instant Pot for a wholesome and flavorful dish.

Ingredients: 1 cup rice. 1/2 cup split yellow moong dal. 1 onion, finely chopped. 1 tomato, chopped. 1/2 cup mixed vegetables carrots, peas, and beans. 1 teaspoon ginger-garlic paste. 1/2 teaspoon cumin seeds. 1/2 teaspoon mustard seeds. 1/2 teaspoon turmeric powder. 1/2 teaspoon garam masala. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. 4 cups water. 2 tablespoons ghee or oil. Salt to taste. Fresh coriander leaves for garnish.

Instructions: Put the rice and dal aside after running them under cold water. Set the Instant Pot to saut mode and heat the oil or ghee. Put in the mustard and cumin seeds and let them pop. Put in the chopped onions and cook until they turn golden brown. Add the garlic and ginger paste and stir. Cook for one minute. Put in the chopped tomatoes and cook them until they get soft. Place the mixed vegetables in the pan and cook for two minutes. Put in salt, cumin powder, coriander powder, turmeric powder, and garam masala. Combine well. Add the dal and rice that have been rinsed, and saut for two more minutes. Then add 4 cups of water and stir it all together. Put the lid on top of the Instant Pot and turn the vent all the way down. Then set the pressure to high and cook for 8 minutes. After you're done, let the pressure drop naturally for 5 minutes. Then, manually release any pressure that is still there. Open the lid, use a fork to fluff up the khichdi, and add some fresh coriander leaves on top. You can eat it hot with yogurt or pickles.

Prep Time: 15 minutes

Cook Time: 8 minutes

double edge productions

[biebergallerie]

A healthy and comforting soup with soft chicken, hearty vegetables, and tasty spinach dumplings.

Ingredients: 1 lb chicken breast, diced. 8 cups chicken broth. 2 carrots, sliced. 2 celery stalks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup spinach, chopped. 1 cup all-purpose flour. 2 eggs. 1/4 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried parsley. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried sage. 1/4 teaspoon dried oregano.

Instructions: Bring chicken broth to a boil in a large pot. Carrots, celery, onion, garlic, and diced chicken should all be added. The chicken is done when it's no longer pink. Make a dough in a bowl by mixing together flour, eggs, milk, salt, pepper, thyme, parsley, rosemary, sage, and oregano. Mix in the chopped spinach to the dough. Spoon chunks of the dough into the soup that is already boiling. Turn down the heat and let the dumplings simmer for 15 to 20 minutes, or until they are fully cooked. If you think it needs it, add more salt and pepper. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Click Boost

[biebergallerie]

This colorful, gluten-free hummus made with olive oil and beets is a tasty take on the original hummus recipe. Adding beets not only changes the color but also gives it a slightly earthy taste. It's great as a snack, on toast, or as a colorful addition to any appetizer spread.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 small cooked beetroots, peeled and chopped. 2 cloves garlic, minced. 3 tbsp olive oil. 2 tbsp tahini. Juice of 1 lemon. 1/2 tsp ground cumin. Salt, to taste. Water, as needed.

Instructions: In a food processor, combine the chickpeas, beetroots, garlic, olive oil, tahini, lemon juice, cumin, and salt. Blend until smooth, adding water as needed to reach your desired consistency. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl, drizzle with extra olive oil, and garnish with your favorite herbs or seeds. Serve with gluten-free crackers, sliced vegetables, or gluten-free bread.

Prep Time: 10 minutes

Cook Time: 0 minutes

waldorf mataro

[biebergallerie]

The Mermaid Deep Sea Punch is a cool and beautiful cocktail that looks like the colors of the ocean floor. When you mix blue curaao liqueur, coconut rum, pineapple juice, and grenadine, you get a tropical paradise in a glass.

Ingredients: 2 oz blue curaao liqueur. 1 oz coconut rum. 1 oz pineapple juice. 1 oz lemon-lime soda. 1 splash of grenadine. Ice cubes. Pineapple slice and maraschino cherry for garnish.

Instructions: Put ice cubes in a cocktail shaker. Orange liqueur, coconut rum, and pineapple juice should be added. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass. Add lemon-lime soda on top. Add a little grenade. Add a maraschino cherry and a slice of pineapple as a garnish. Before drinking, stir slowly.

Prep Time: 5 minutes

Cook Time: 0 minutes

I Am Doh

[biebergallerie]

These delightful Springtime Sugar Cookies are perfect for celebrating the season with their vibrant colors and sugary goodness. Create a batch of these cookies to bring a smile to your face!

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Food coloring assorted colors. Sprinkles or colored sugar for decoration.

Instructions: Mix the flour, baking powder, and salt together in a medium-sized bowl. Put away. Put softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg and vanilla extract into the butter. Mix everything together well. Mix the wet ingredients with the dry flour mixture little by little until a dough forms. If you want to use more than one food color, divide the dough into separate pieces. Put a few drops of food coloring into each piece of dough and knead them together until the color is spread out evenly. For about 30 minutes, put each color of dough in the fridge while it's wrapped in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Roll out small amounts of each color of dough into balls. Press down on each ball a little with your palm. Lay the flattened dough balls out on the baking sheets that have been prepared, leaving some space between them. You can use sprinkles or colored sugar to decorate the cookies. After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 10 minutes

black hawk counselor

[biebergallerie]

A delicious and nutritious twist on the classic taco, this Healthy Taco Pasta Salad is loaded with whole wheat pasta, lean ground turkey, and a variety of fresh veggies. Tossed in a zesty Greek yogurt dressing, it's a perfect dish for a barbecue or summer gathering.

Ingredients: 1 lb whole wheat pasta. 1 lb lean ground turkey. 1 packet taco seasoning. 1 cup cherry tomatoes, halved. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup red onion, finely diced. 1/2 cup bell pepper, diced. 1/4 cup fresh cilantro, chopped. 1/2 cup low-fat Greek yogurt. 1/4 cup lime juice. 2 tbsp olive oil. Salt and pepper to taste. 1 cup shredded lettuce. 1/2 cup reduced-fat cheddar cheese, shredded. Sliced avocado for garnish.

Instructions: Follow the directions on the package to cook the whole wheat pasta. Once it's done, drain it and set it aside to cool. Put the lean ground turkey in a pan and cook it over medium-low heat until it turns brown. Get rid of extra fat. Follow the directions on the package to add the taco seasoning to the cooked turkey. Use a stir to mix. Put the seasoned turkey, cherry tomatoes, black beans, corn, red onion, bell pepper, and cilantro in a large bowl. Gather the Greek yogurt, lime juice, olive oil, salt, and pepper in a small bowl. Use a whisk to mix them all together. Add the dressing to the pasta and toss it around so that everything is covered. Mix the shredded lettuce in slowly, and then sprinkle the salad with the shredded cheddar cheese. Put the taco pasta salad in the fridge for at least 30 minutes before you serve it. Just before serving, top with sliced avocado. Have fun with your tasty taco pasta salad!

Prep Time: 20 minutes

Cook Time: 15 minutes

lauren birdsong