Cammaray

North Canton Playhouse - Dress Uurstal Corinda - Bella Humphries - Extreme Tree Service - haagen daz siberians

[cammaray]

These Sweet and Spicy Pork Burgers are a delightful combination of savory and sweet flavors with a hint of heat. The juicy pork patties are infused with soy sauce, brown sugar, and sriracha for that perfect balance of flavors. Topped with grilled pineapple and fresh red onion, these burgers are a tropical treat!

Ingredients: 1 lb ground pork. 1/4 cup breadcrumbs. 1/4 cup diced onion. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 1 teaspoon sriracha sauce. 1/2 teaspoon ground ginger. 4 hamburger buns. Lettuce leaves. Sliced pineapple. Sliced red onion. Mayonnaise. Sriracha sauce.

Instructions: In a bowl, combine ground pork, breadcrumbs, diced onion, minced garlic, soy sauce, brown sugar, sriracha sauce, and ground ginger. Mix the ingredients until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Place the pork patties on the grill or pan and cook for about 4-5 minutes on each side or until they are fully cooked and have nice grill marks. While the patties are cooking, toast the hamburger buns on the grill for about 1-2 minutes until they are lightly browned. Assemble the burgers by spreading mayonnaise and sriracha sauce on the bottom half of each bun. Add lettuce leaves, a pork patty, a slice of pineapple, and sliced red onion on top of the sauce. Place the top half of the bun on the ingredients to complete the burger. Serve the Sweet and Spicy Pork Burgers with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Les Miserables Film

[cammaray]

Indulge in the creamy goodness of a vegan twist on the classic Pasta Alfredo. This recipe replaces dairy with a luscious cashew-based sauce, offering a rich and satisfying flavor without compromising on taste.

Ingredients: 8 oz fettuccine pasta. 1 cup raw cashews, soaked overnight. 1 1/2 cups water. 3 cloves garlic, minced. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1/2 teaspoon onion powder. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Follow the directions on the package to cook fettuccine. Remove the water and set it aside. Put water, garlic, nutritional yeast, lemon juice, olive oil, onion powder, salt, and pepper into a blender. Soak the cashews first. Mix until it's creamy and smooth. In a skillet over medium-low heat, warm the sauce all the way through. Toss the cooked pasta in the pan with the sauce until it is well covered. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Fang Foam Club

[cammaray]

A tasty summer punch cocktail that is full of fruity flavors and the unique flavor of PAMA Pomegranate Liqueur.

Ingredients: 2 cups PAMA Pomegranate Liqueur. 1 cup pineapple juice. 1 cup orange juice. 1 cup lemon-lime soda. 1/4 cup grenadine. 1/4 cup fresh lime juice. Fresh fruit slices for garnish.

Instructions: Gin, pineapple juice, orange juice, grenadine, PAMA Pomegranate Liqueur, and fresh lime juice should all be mixed together in a large pitcher. Make sure to stir everything together well. In the fridge for about an hour, until it's cold. Put it on ice and top with slices of fresh fruit. Take a bite of the cool summer taste!

Prep Time: 10 minutes

Cook Time: 0 minutes

Timewarp Bar

[cammaray]

This vibrant orange bowl of Kabocha squash soup tastes like autumn in a bowl. The creamy texture combined with the warmth of ginger and cinnamon creates a comforting and flavorful experience.

Ingredients: 1 Kabocha squash, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tbsp olive oil. 1 tsp ground ginger. 1/2 tsp ground cinnamon. Salt and pepper to taste. Toasted pumpkin seeds for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add diced Kabocha squash, ground ginger, ground cinnamon, salt, and pepper. Stir well. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until squash is tender. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and simmer for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with toasted pumpkin seeds.

Prep Time: 15 minutes

Cook Time: 30 minutes

Vinjeru Malawi

[cammaray]

Try this hassle-free Slow Cooker Turkey Breast recipe for a juicy and flavorful main course. The aromatic blend of herbs and spices creates a delicious and tender turkey that's perfect for holidays or family dinners.

Ingredients: 1 whole bone-in turkey breast about 6 pounds. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried sage. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup chicken broth.

Instructions: Rinse the turkey breast and pat it dry with paper towels. In a small bowl, mix together thyme, rosemary, sage, garlic powder, onion powder, paprika, salt, and black pepper to create a dry rub. Rub the turkey breast with olive oil, ensuring it's well-coated. Season the turkey with the prepared dry rub, covering it evenly. Place the turkey breast in the slow cooker. Pour chicken broth into the slow cooker, around the turkey breast. Cook on low for 5-6 hours or until the internal temperature reaches 165F 74C. Once cooked, let the turkey rest for 15 minutes before carving. Slice and serve the Slow Cooker Turkey Breast with your favorite side dishes. Enjoy this flavorful and juicy turkey, perfect for a hassle-free holiday or family dinner!

Prep Time: 15 minutes

Cook Time: 5 minutes

Kneads Therapy

[cammaray]

Enjoy the flavors of Sonoma with this delicious chicken salad sandwich recipe! The combination of tender chicken, sweet cranberries, crunchy pecans, and tangy Dijon mustard makes for a satisfying and flavorful meal.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup mayonnaise. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup diced celery. 1 tablespoon Dijon mustard. 1 tablespoon honey. Salt and pepper to taste. 8 slices whole wheat bread. Lettuce leaves for garnish.

Instructions: Shred the chicken and mix it with the mayonnaise, dried cranberries, chopped pecans, diced celery, Dijon mustard, honey, salt, and pepper in a large bowl until everything is well mixed. Cover 4 pieces of bread with the chicken salad mixture. Add lettuce leaves to the top of each. On top, put the last four slices of bread to make a sandwich. Cut each sandwich in half across the middle, and serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

VSOP-puurs

[cammaray]

These Mini Tex-Mex Chicken and Cheese Pies are perfect for a quick and tasty meal. Packed with shredded chicken, cheese, and Tex-Mex flavors, they make a delightful appetizer or main dish.

Ingredients: 2 cups cooked shredded chicken. 1 cup shredded cheddar cheese. 1/2 cup salsa. 1/4 cup chopped green onions. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon garlic powder. 1 package refrigerated pie crusts 2 crusts.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine shredded chicken, cheddar cheese, salsa, green onions, chili powder, cumin, and garlic powder. Roll out pie crusts and cut into circles using a cookie cutter or a small bowl. Place a spoonful of the chicken mixture onto one half of each circle of dough. Fold the dough over the filling to create half-circle pies, and crimp the edges with a fork to seal. Place the pies on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the crust is golden brown and the filling is hot. Serve hot, optionally garnished with extra salsa and green onions.

Prep Time: 15 minutes

Cook Time: 25 minutes

Around Sheffield MMOC

[cammaray]

Indulge in the delightful combination of tart cranberries and rich dark chocolate chunks in these chewy oatmeal cookies.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dried cranberries. 1/2 cup dark chocolate chunks.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the oats, flour, baking soda, and salt together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is combined. The dark chocolate chunks and dried cranberries should be mixed in. Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

David Hegarty

[cammaray]

This slow cooker chicken recipe combines the flavors of basil pesto, juicy cherry tomatoes, and melted mozzarella cheese to create a delicious and easy-to-make dish. Perfect for a weeknight dinner or entertaining guests!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup basil pesto sauce. 1 cup chicken broth. 1 cup cherry tomatoes, halved. 1 cup mozzarella cheese, shredded. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Season chicken breasts with salt and pepper. In a slow cooker, add chicken breasts, basil pesto sauce, and chicken broth. Cover and cook on low for 4-6 hours or until chicken is tender and cooked through. In the last 30 minutes of cooking, add cherry tomatoes to the slow cooker. Once chicken is cooked, sprinkle mozzarella cheese over the top and cover until cheese is melted. Garnish with fresh basil leaves before serving, if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Mueble Sartec

[cammaray]

These gluten-free Toasted Coconut-Almond Biscotti combine the nutty flavor of almonds, the tropical sweetness of coconut, and the satisfying crunch of biscotti. Ideal for dipping in your favorite hot beverage!

Ingredients: 1 cup gluten-free almond flour. 1/2 cup shredded coconut unsweetened. 1/2 cup gluten-free rolled oats. 1/2 cup almonds, chopped. 1/2 cup coconut sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 2 tablespoons coconut oil melted. 1 teaspoon vanilla extract.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Put rolled oats, chopped almonds, coconut sugar, baking powder, and salt in a large bowl. Then add the almond flour and mix them all together. Add the eggs, melted coconut oil, and vanilla extract to a different bowl, and mix them together using a whisk. Mix the wet and dry ingredients together until they are well mixed and a dough forms. Place the dough on the baking sheet that has been prepared and roll it out into a long, flat log that is about 12 inches long and 4 inches wide. Before you put the biscotti log in the oven, heat it up. Bake it for 25 to 30 minutes, or until it turns golden brown and feels firm. Take the log out of the oven and wait ten minutes. Bring the oven's temperature down to 325F 160C. Cut the log diagonally into biscotti slices that are 1/2 inch thick with a sharp knife. Spread the biscotti slices out flat on the baking sheet. Put them back in the oven for another 10 to 15 minutes to toast and crisp up. After the biscotti are toasted, take them out of the oven and let them cool all the way down. Having a hot cup of coffee or tea with your Toasted Coconut-Almond Biscotti is a great idea.

Prep Time: 20 minutes

Cook Time: 40 minutes

TroyAspieKids

[cammaray]

A keto-friendly take on the traditional Nicoise salad with fresh vegetables, baked salmon that is still juicy, and a tangy dressing.

Ingredients: 2 salmon fillets. 4 cups mixed salad leaves. 1 cup cherry tomatoes, halved. 1/2 cup green beans, blanched. 4 hard-boiled eggs, quartered. 1/4 cup olives. 2 tablespoons capers. 4 anchovy fillets. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season salmon fillets with salt and pepper, then bake for 12-15 minutes until cooked through. In a large bowl, toss together mixed salad leaves, cherry tomatoes, green beans, olives, and capers. Divide the salad mixture among serving plates. Top each plate with hard-boiled egg quarters and anchovy fillets. Place a cooked salmon fillet on top of each salad. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salads. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

DMS Spanish

[cammaray]

This Chocolate Pumpkin Fudge with Pecan Crunch is the perfect blend of rich chocolate, creamy pumpkin, and a delightful pecan and graham cracker crunch. It's a delicious treat that captures the flavors of fall in every bite.

Ingredients: 2 cups semi-sweet chocolate chips. 1 cup white chocolate chips. 1 cup canned pumpkin puree. 1/2 cup sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon pumpkin pie spice. 1/2 cup chopped pecans. 1/2 cup crushed graham crackers. 1/4 cup powdered sugar.

Instructions: Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. In a microwave-safe bowl, combine the semi-sweet chocolate chips, white chocolate chips, pumpkin puree, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and well combined. Stir in the pumpkin pie spice. Pour the chocolate pumpkin mixture into the prepared baking pan and spread it evenly. In a separate bowl, combine the chopped pecans and crushed graham crackers. Sprinkle the pecan and graham cracker mixture evenly over the chocolate fudge, pressing it gently into the surface. Chill the fudge in the refrigerator for at least 2 hours, or until it has set completely. Once set, use the parchment paper overhangs to lift the fudge out of the pan and place it on a cutting board. Cut the fudge into squares or rectangles, as desired. Dust the top with powdered sugar for an extra touch of sweetness. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

DMS Spanish

[cammaray]

In this recipe for Island Shrimp Delight, the sweet pineapple is mixed with the savory soy sauce and garlic to make a tropical dish with a hint of spice.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 pineapple, peeled and diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 small red onion, diced. 3 cloves garlic, minced. 1 jalapeo pepper, seeded and minced. 1 lime, juiced. 2 tablespoons soy sauce. 2 tablespoons honey. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a bowl, mix together lime juice, soy sauce, honey, minced garlic, and minced jalapeo pepper to make the marinade. Add the peeled and deveined shrimp to the marinade, cover, and refrigerate for at least 30 minutes. In a large skillet, heat olive oil over medium heat. Add diced pineapple, red bell pepper, yellow bell pepper, and red onion to the skillet. Cook until slightly softened, about 5 minutes. Remove the shrimp from the marinade and add them to the skillet with the vegetables. Cook until shrimp are pink and cooked through, about 3-4 minutes per side. Season with salt and pepper to taste. Serve the island shrimp over rice or salad, garnished with fresh cilantro leaves.

Prep Time: 40 minutes

Cook Time: 10 minutes

Mess Maker 16

[cammaray]

Delicate meringues are topped with tart rhubarb curd and floral rosehip cream, resulting in a harmonious balance of flavors and textures.

Ingredients: For Meringues:. - 3 large egg whites. - 3/4 cup granulated sugar. - 1/4 teaspoon cream of tartar. - Pinch of salt. - 1 teaspoon vanilla extract. For Rhubarb Curd:. - 2 cups rhubarb, chopped. - 1/2 cup granulated sugar. - 1/4 cup water. - 2 large egg yolks. - 2 tablespoons unsalted butter. - 1 teaspoon lemon zest. For Rosehip Cream:. - 1 cup heavy cream. - 2 tablespoons powdered sugar. - 1 teaspoon rosehip powder. For Assembly:. - Edible rose petals for garnish.

Instructions: Meringues: Preheat the oven to 225F 110C and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form. Gradually add the granulated sugar while continuing to beat, until stiff and glossy peaks form. Gently fold in the vanilla extract. Pipe or spoon the meringue mixture onto the prepared baking sheet. Bake for about 1.5 to 2 hours, or until the meringues are crisp and dry. Let them cool completely. Rhubarb Curd: In a saucepan, combine the rhubarb, granulated sugar, and water. Cook over medium heat until the rhubarb is soft and broken down. In a separate bowl, whisk the egg yolks. Slowly pour in a small amount of the cooked rhubarb mixture while whisking constantly. Transfer the egg yolk and rhubarb mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the unsalted butter and lemon zest. Let it cool. Rosehip Cream: In a bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the rosehip powder. Assembly: Spoon a dollop of rhubarb curd onto each meringue. Top the curd with a swirl of rosehip cream. Garnish with edible rose petals. Serve and enjoy!

Prep Time: 30 minutes

Cook Time: 120 minutes

Villa Marcaravansales

[cammaray]

A hearty and flavorful Tuscan White Bean Soup that combines the richness of white beans with aromatic herbs and fresh vegetables. Perfect for a comforting meal on a chilly day.

Ingredients: 2 cans white beans, drained and rinsed. 1 onion, finely chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste. 2 cups fresh spinach, chopped. 2 tablespoons olive oil. Grated Parmesan for serving.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic, celery, carrots, and onion. Saut the veggies until they become tender. Add the diced tomatoes, white beans, bay leaf, oregano, thyme, and salt and pepper after mixing. After bringing the soup to a boil, lower the heat, and simmer it for 20 to 25 minutes. Cook the chopped spinach until it wilts. Take out the bay leaf and taste and adjust the seasoning. Garnish with grated Parmesan and serve hot. Savor the flavorful Tuscan White Bean Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

cozydinner,

IAA

[cammaray]

A delightful and refreshing cocktail featuring Garden Flora Gin, perfect for celebrating Mother's Day with its floral and citrus notes complemented by the sweetness of elderflower liqueur.

Ingredients: 2 oz Garden Flora Gin. 1 oz Elderflower Liqueur. 0.5 oz Fresh Lemon Juice. 0.25 oz Simple Syrup. 3-4 Fresh Mint Leaves. Soda Water. Ice.

Instructions: Mix fresh mint leaves, lemon juice, and simple syrup in a shaker. Grown-up Gin and Elderflower Liqueur should be put in the shaker. Put ice in the shaker and shake it well. It should be strained into a glass that is already cold and full of ice. Add soda water to finish. Add a sprig of mint as a garnish. Have fun with your Garden Flora Gin Mother's Day drink!

Prep Time: 5 minutes

Cook Time: 0 minutes

Citrus Junos London

[cammaray]

This gluten-free and paleo-friendly chicken fajita bowl is packed with flavor and nutrients. It features tender chicken slices seasoned with classic fajita spices, sautéed bell peppers and onions, creamy avocado, and cauliflower rice. It's a delicious and wholesome meal that's perfect for a quick and easy weeknight dinner.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper, to taste. 1 avocado, sliced. 1 cup cauliflower rice, cooked. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Warm up 1 tablespoon of olive oil in a big pan over medium-high heat. Season the chicken slices with salt, pepper, garlic powder, onion powder, cumin, chili powder, and paprika. Then add them to the pan. It will take about 6 to 8 minutes of cooking until the chicken is golden brown and fully cooked. Take it out of the pan and set it aside. The last tablespoon of olive oil should be added to the same pan. Cut up the onions and bell peppers and add them. For about 5 minutes, cook them until they are soft. To put the bowls together, add the cauliflower rice to each serving bowl. Add the cooked chicken, peppers, onions, and avocado slices that have been sauted on top. Serve with lime wedges on the side and fresh cilantro on top. Enjoy your paleo chicken fajita bowl that doesn't have gluten.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sound Solar