Corporeal Ish

Tomcat Bridge Builders - Breakthrough Harvest Church - Pb Ithaca - Elga Records - Merseyside Etsy Team

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This light shrimp scampi recipe is a healthier take on the classic dish, featuring succulent shrimp cooked in a flavorful garlic and lemon sauce. Perfect for a quick and satisfying meal!

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/4 cup white wine. 2 tablespoons lemon juice. Zest of 1 lemon. Salt and pepper to taste. 2 tablespoons chopped fresh parsley. 8 oz whole wheat spaghetti or linguine.

Instructions: Cook pasta according to package instructions until al dente. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cook for 1 minute until fragrant. Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Stir in lemon juice and zest, then add cooked pasta to the skillet, tossing to combine. Remove from heat, sprinkle with chopped parsley, and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Gilded Age Massage

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This tahini pasta is a delightful fusion of flavors, combining the nuttiness of tahini with the freshness of lemon and garlic. It's a quick and easy dish that's perfect for a satisfying weeknight meal.

Ingredients: 250g pasta of your choice. 1/2 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, juiced. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Turn down the heat and add the tahini to the pan. For about two minutes, stir it around all the time. To the tahini mix, add the salt, pepper, and lemon juice. Mix everything together well. Toss the cooked pasta in the skillet with the tahini sauce until it is covered all over. Add chopped parsley as a garnish before serving. Have fun with your tahini pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

Valley Presbyterian Church

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This gluten-free lasagna recipe makes the best comfort food ever. This dish is filling because it has layers of perfectly cooked noodles, tasty meat sauce, creamy ricotta, and melted mozzarella cheese. It's a hit with everyone and will quickly become a family favorite!

Ingredients: 1 pound gluten-free lasagna noodles. 2 tablespoons extra-virgin olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 pound ground beef. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 24-ounce jar marinara sauce. 1 15-ounce container ricotta cheese. 1 large egg. 2 cups shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh basil leaves, for garnish.

Instructions: Preheat the oven to 375F 190C. Cook the lasagna noodles according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, saut until translucent. Add ground beef, dried oregano, dried basil, salt, and pepper. Cook until beef is browned and cooked through. Stir in marinara sauce and let simmer for 5 minutes. In a separate bowl, mix together ricotta cheese and egg until well combined. Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the remaining meat sauce and 1 cup of shredded mozzarella cheese. Repeat the layers with the remaining noodles, ricotta mixture, meat sauce, and mozzarella cheese. Sprinkle grated Parmesan cheese over the top. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden brown. Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves before serving.

Prep Time: 30 minutes

Cook Time: 45 minutes

Dark Rising HQ

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These homemade Blueberry Marshmallows are a delightful twist on the classic treat. They are bursting with fruity blueberry flavor and have a fluffy, melt-in-your-mouth texture.

Ingredients: 3/4 cup blueberry puree. 3 tablespoons gelatin powder. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Powdered sugar for dusting.

Instructions: Prepare a 9x9-inch square baking pan by greasing it and dusting with powdered sugar. Set aside. In a small bowl, combine the gelatin powder and 1/4 cup of cold water. Let it sit to bloom for about 10 minutes. In a saucepan, combine the blueberry puree, granulated sugar, corn syrup, and remaining 1/4 cup of cold water. Heat over medium heat, stirring until the sugar has dissolved. Once the sugar has dissolved, stop stirring and insert a candy thermometer. Cook the mixture until it reaches 240F 115C, which is the soft-ball stage. Remove the saucepan from the heat and carefully pour the hot syrup into a stand mixer bowl fitted with a whisk attachment. Start mixing the syrup on low speed, gradually increasing to high, while slowly pouring in the gelatin mixture. Continue to whip until the mixture becomes thick and fluffy, about 10-15 minutes. Add the salt and vanilla extract to the marshmallow mixture and mix for another 2 minutes. Pour the marshmallow mixture into the prepared baking pan, smoothing the top with a spatula. Allow the marshmallows to set at room temperature for at least 4 hours, or overnight. Once set, dust a cutting board with powdered sugar and turn the marshmallow slab out onto it. Cut the marshmallows into squares or your desired shapes. Dust each cut marshmallow with more powdered sugar to prevent sticking. Your Blueberry Marshmallows are ready to enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

Odile

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Enjoy a wonderful evening with Mama's Delight, a great wine and cheese pair to relax and enjoy. This simple but classy mix is sure to please your taste buds and give you a moment to relax.

Ingredients: 1 bottle of your favorite red wine. Assorted cheeses such as brie, aged cheddar, and gouda. Crackers or baguette slices. Grapes or berries for garnish.

Instructions: Pour the wine into Mama Needs Some Wine Glass. Arrange the cheeses on a serving platter, pairing each with suitable crackers or baguette slices. Garnish the platter with grapes or berries for a pop of color and flavor. Enjoy your wine and cheese pairing experience with Mommy Wine Glass!

Prep Time: 10 minutes

Cook Time: 0 minutes

Melanie Gaudet

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Not only are these Happy Monkey Cookies delicious, they are also gluten-free, vegan, and soy-free. They are full of healthy things like oats, chocolate chips, ripe bananas, and walnuts. This makes them a great treat for people who have to watch what they eat.

Ingredients: 2 ripe bananas, mashed. 1 cup gluten-free oats. 1/4 cup almond butter. 2 tbsp maple syrup. 1/4 cup vegan chocolate chips. 1/4 cup chopped walnuts. 1/2 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine mashed bananas, oats, almond butter, maple syrup, chocolate chips, walnuts, and vanilla extract. Mix until well combined. Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, forming cookies. Bake for 12-15 minutes, or until cookies 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. Enjoy your delicious gluten-free, vegan, soy-free Happy Monkey Cookies!

Prep Time: 10 minutes

Cook Time: 15 minutes

Jayson Johnson Strike Five Films

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Delicious homemade jelly-filled doughnuts with a crispy exterior and a juicy interior bursting with fruit flavor.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 2 large eggs. 1/4 cup unsalted butter, melted. 1/2 cup whole milk. 1 tsp vanilla extract. Your favorite fruit jelly or jam. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat eggs, then add melted butter, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Turn the dough onto a floured surface and roll it out to 1/2-inch thickness. Using a round cutter, cut out doughnut shapes and place them on a baking sheet lined with parchment paper. Heat vegetable oil in a deep pot or fryer to 350F 175C. Carefully add doughnuts to the hot oil, frying until golden brown on both sides about 2-3 minutes per side. Remove doughnuts from the oil and drain on paper towels. Once they are cool enough to handle, use a pastry bag to fill them with your favorite fruit jelly or jam. Dust the filled doughnuts with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Fair Trade Connections

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This gluten-free and vegan tart combines the fresh flavors of peas, mint, and asparagus in a creamy dairy-free filling, all nestled in a crisp gluten-free crust.

Ingredients: 1 gluten-free vegan pie crust. 1 cup fresh peas, shelled. 1 bunch asparagus, trimmed and cut into 1-inch pieces. 1/4 cup fresh mint leaves, chopped. 1 cup dairy-free milk such as almond or coconut. 3 tablespoons chickpea flour. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to blind bake the gluten-free vegan pie crust, then set it aside. The asparagus and peas should be cooked in a skillet over medium heat for about 5 to 7 minutes, or until they are soft. Separately, mix the nutritional yeast, garlic powder, mint leaves, salt, and pepper in a bowl with a whisk. Add the dairy-free milk and mix again. Pour it into the pie crust that has already been baked. In a separate pan, cook the asparagus and peas and then add them to the mixture. When it's done, the crust should be golden brown and the filling should be set. Let the tart cool a bit before cutting it into pieces and serving it. Enjoy your vegan pea, mint, and asparagus tart that doesn't have gluten!

Prep Time: 15 minutes

Cook Time: 30 minutes

Willowtree Campsites

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Hash Brown Muffins are a delicious twist on traditional hash browns, perfect for breakfast or brunch. They are easy to make, portable, and customizable with your favorite ingredients. Plus, they're baked, not fried, making them a healthier option.

Ingredients: 4 cups shredded potatoes. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/2 cup shredded cheese. 4 eggs. 1/4 cup milk. Salt and pepper to taste. Cooking spray or oil for greasing muffin tin.

Instructions: Warm the oven up to 190C 375F. Shredded potatoes, diced onion, diced bell pepper, eggs, milk, salt, and pepper should all be mixed together well in a bowl. Use cooking spray or oil to grease a muffin tin. Spread the potato mixture out evenly in the muffin tins and press it down a little. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown and crispy. Take the hash brown muffins out of the muffin tin and let them cool for a few minutes. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

Waiil Records

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A healthy and comforting tofu noodle soup full of tasty vegetables and Asian-style seasonings.

Ingredients: 4 cups vegetable broth. 2 cups water. 200g tofu, cubed. 200g noodles of your choice. 1 cup sliced mushrooms. 1 cup chopped bok choy. 1/2 cup sliced carrots. 3 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. Salt and pepper to taste. Green onions for garnish.

Instructions: In a large pot, bring vegetable broth and water to a boil. Add tofu, noodles, mushrooms, bok choy, carrots, garlic, soy sauce, sesame oil, ginger, salt, and pepper. Reduce heat and let simmer for 10-12 minutes or until noodles are cooked and vegetables are tender. Serve hot, garnished with green onions.

Prep Time: 10 minutes

Cook Time: 15 minutes

miguel rodriguez

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These gluten-free cornmeal pancakes are a great change from regular pancakes. They have a hearty texture and a hint of sweetness. With a mix of fresh fruit on top, they are a tasty and filling choice for breakfast or brunch.

Ingredients: 1 cup cornmeal. 1/2 cup gluten-free flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk or any other non-dairy milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1 cup mixed fresh fruit such as berries, sliced bananas, or diced peaches.

Instructions: The gluten-free flour, sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl. Melt the coconut oil and add the vanilla extract to a different bowl. Use a whisk to mix the ingredients together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. With a little oil on it, heat a nonstick skillet or griddle over medium heat. For each pancake, put about 1/4 cup of batter on the pan. You should cook the pancakes until the tops start to bubble and the edges start to look set. Then you should flip them over and cook the other side for another two to three minutes. You can serve the pancakes with any toppings you like, like maple syrup or coconut whipped cream. This is a mix of fresh fruits.

Prep Time: 15 minutes

Cook Time: 15 minutes

Deli Icious

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Warmth and spice abound in these delectable soft gingerbread cookies. Ideal for holiday parties and cozy evenings.

Ingredients: 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1/4 cup molasses. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for rolling.

Instructions: Mix the flour, ginger, cinnamon, cloves, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg and mix it in. Then add the molasses and vanilla extract and mix them in. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Put the dough in the fridge for at least an hour with the lid on. Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Make 1-inch balls out of the dough. Cover each ball with powdered sugar, then put them on the baking sheets that have been prepared. When the cookies are done, they should be set but still soft. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Once cooled, put it in a container that won't let air in.

Prep Time: 20 minutes

Cook Time: 10 minutes

harvard philippine forum

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Indulge in the ultimate bacon lover's dream with this Death By Triple Bacon Cheeseburger. Three juicy beef patties, crispy bacon, melted cheddar, and a zesty burger sauce combine to create a burger that will satisfy your most intense cravings.

Ingredients: 3 beef patties 1/3 lb each. 9 strips of bacon. 3 slices of cheddar cheese. 3 hamburger buns. 1/2 cup mayonnaise. 1/4 cup ketchup. 1/4 cup diced onions. 1/4 cup lettuce leaves. 1/4 cup tomato slices. Salt and pepper to taste.

Instructions: Preheat grill or stovetop pan to medium-high heat. Season beef patties with salt and pepper on both sides. Cook bacon until crispy, then set aside on paper towels to drain. Grill the beef patties for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese on each patty and cover to melt. While patties are cooking, toast the hamburger buns on the grill until they're lightly browned. Mix mayonnaise, ketchup, and diced onions to make the burger sauce. Assemble the burgers: spread burger sauce on the bottom half of each bun, add a beef patty with melted cheese, top with 3 bacon strips, lettuce leaves, and tomato slices. Add the top bun and secure with a toothpick if necessary. Serve immediately, and enjoy your Death By Triple Bacon Cheeseburger!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kabat Scarlett

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With sweet dried cranberries, tender butternut squash, and crisp Brussels sprouts, this Fall Rotini Pasta Salad is a great mix of flavors that go well with the season. With its sweet and salty feta cheese, crunchy pecans, and balsamic honey dressing, it's a great fall salad or side dish.

Ingredients: 1 lb rotini pasta. 1 cup diced butternut squash. 1 cup halved Brussels sprouts. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook rotini pasta. Run cold water over the drain and rinse. Warm up 1 tablespoon of olive oil in a big pan over medium-low heat. Cut up some butternut squash and Brussels sprouts and add them. For about 8 to 10 minutes, or until tender. To make the dressing, mix the honey, salt, pepper, and the rest of the olive oil in a small bowl with a whisk. Put cooked pasta, sauted vegetables, dried cranberries, chopped pecans, crumbled feta cheese, and chopped parsley in a large bowl. Add the dressing to the pasta salad and mix it all together until it's well covered. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Salontique

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A delicious gluten-free version of sourdough bread, perfect for those with gluten sensitivities or allergies. This bread has a tangy flavor and a chewy texture, making it a delightful addition to any meal.

Ingredients: 3 cups gluten-free all-purpose flour blend. 1 cup gluten-free sourdough starter. 1 1/4 cups warm water. 2 tablespoons olive oil. 1 tablespoon honey. 1 teaspoon salt.

Instructions: Mix the gluten-free all-purpose flour blend and salt together in a large bowl. Mix the warm water, olive oil, honey, and gluten-free sourdough starter into the dry ingredients. Mix until you get a sticky dough. Wrap the bowl in plastic wrap and leave it at room temperature for 8 to 12 hours. This will let the dough ferment. Before you start cooking, heat the oven to 375F 190C. Put the dough in a loaf pan that has been greased. Use wet hands to smooth the top. Put a clean kitchen towel over the pan and let it rise for another 30 to 45 minutes. Put the bread in an oven that has already been heated for 40 to 45 minutes, or until it is golden brown and sounds hollow when you tap it. Take the bread out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through.

Prep Time: 20 minutes

Cook Time: 45 minutes

Routakorpi

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This is a moist and fluffy gluten-free and dairy-free buttermilk cake that is great for people who can't eat certain foods but still want a classic treat.

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup coconut milk or other dairy-free milk. 1 cup granulated sugar. 1/2 cup dairy-free butter, melted. 2 eggs. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt.

Instructions: Start by heating the oven to 350F 175C. A 9-inch round cake pan should be greased and floured. Whisk the sugar, baking powder, baking soda, and salt together in a bowl. Add the gluten-free flour and mix them well. Put the eggs in a different bowl and beat them. Then add the melted dairy-free butter, coconut milk, and vanilla extract. Combine well. Slowly add the wet ingredients to the dry ones while stirring just until everything is mixed. Be careful not to mix too much. Pour the batter into the cake pan that has been ready. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. When the cake is cool, frost it or decorate it however you like. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

Bread Science

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This BBQ Portobello Grilled Cheese with Caramelized Onions has the earthy flavor of portobello mushrooms, the sweetness of caramelized onions, and the sourness of barbecue sauce. It's made with melted cheese, crispy grilled bread, and caramelized onions.

Ingredients: 4 large portobello mushrooms. 2 tablespoons olive oil. Salt and pepper to taste. 1 large onion, thinly sliced. 2 tablespoons butter. 8 slices of your favorite bread. 8 slices of sharp cheddar cheese. 1/4 cup barbecue sauce.

Instructions: Preheat grill to medium heat. Brush portobello mushrooms with olive oil and season with salt and pepper. Grill mushrooms for 4-5 minutes per side, until tender. In a skillet, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes. Assemble sandwiches by placing a slice of cheese on each slice of bread. Top 4 slices of bread with grilled portobello mushrooms and caramelized onions. Drizzle barbecue sauce over the mushrooms and onions. Top with remaining cheese slices and bread slices to form sandwiches. Heat a skillet over medium heat and place sandwiches in the skillet. Cook for 3-4 minutes per side, until bread is golden brown and cheese is melted. Slice sandwiches in half and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Kabat Scarlett