Crossed Keys Inn

Mountain Clay - grimes teacher librarian - lincoln oldies station - Lucky dog gaming - Enebt18

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faith nolton

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Arts Thereafter

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intergalactic industries

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Lava Comms

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Giannas limitless beauty

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imago dei summit

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AuthorAID

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Sankofa Education

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Leopard Techie

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A tasty Jack Daniels Honey Whiskey barbecue sauce that makes your favorite meats taste sweet and smoky. This sauce is great for grilling or smoking, and it will make your BBQ taste even better.

Ingredients: 1 cup Jack Daniels Honey Whiskey. 1 cup ketchup. 1/2 cup brown sugar. 1/4 cup apple cider vinegar. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1/4 teaspoon cayenne pepper optional.

Instructions: Put everything in a saucepan and mix them together. Stir well as you bring it to a simmer over medium heat. Turn down the heat and let the sauce simmer for 15 to 20 minutes, until it gets thick. Leave it alone until it's cool enough to touch. You can marinate or baste beef, pork, chicken, or shrimp with this sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Harrow Baptist Church

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A savory and tender beef sandwich cooked low and slow in a flavorful broth, perfect for dipping into with crusty French bread.

Ingredients: 3 lbs beef chuck roast. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 1 tbsp Dijon mustard. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 6 French rolls. 12 slices provolone cheese.

Instructions: Place beef chuck roast in the slow cooker. Add sliced onion and minced garlic over the roast. In a bowl, mix beef broth, soy sauce, Worcestershire sauce, Dijon mustard, thyme, rosemary, salt, and pepper. Pour the mixture over the roast and onions. Cover and cook on low for 8 hours, or until beef is tender and falls apart easily. Once done, remove beef from the slow cooker and shred using two forks. Strain the liquid from the slow cooker and reserve for dipping. Slice French rolls and place shredded beef and provolone cheese on each roll. Toast sandwiches in the oven until cheese is melted. Serve sandwiches with reserved cooking liquid for dipping.

Prep Time: 15 minutes

Cook Time: 480 minutes

abby mcmillen

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Make delicious homemade hot pockets with three different filling options. Perfect for a quick and satisfying meal or snack.

Ingredients: 2 cups all-purpose flour. 1 tsp salt. 1/2 cup unsalted butter, cold and cubed. 1/2 cup cold water. Filling options: ham and cheese, pepperoni and mozzarella, spinach and feta. Egg wash 1 egg beaten with 1 tbsp water.

Instructions: In a bowl, combine the flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add cold water and knead until the dough comes together. Divide the dough into 3 equal portions and shape each into a rectangle. Wrap in plastic and chill for 30 minutes. Roll out each portion of dough into a thin rectangle on a floured surface. Place your desired fillings on one half of each rectangle, leaving a border around the edges. Fold the other half of the dough over the fillings and press the edges to seal. Trim any excess dough. Brush the tops with egg wash for a golden finish. Bake in a preheated oven at 375F 190C for 20-25 minutes or until golden brown. Let cool slightly before serving. Enjoy your homemade hot pockets with your favorite dipping sauce!

Prep Time: 45 minutes

Cook Time: 25 minutes

Arts Thereafter

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This hot shrimp scampi dip is a tasty appetizer that combines the great tastes of shrimp scampi with the comforting taste of a dip. It's great for parties, game days, or any other time you want to serve a tasty snack and wow your guests.

Ingredients: 1 lb cooked shrimp, peeled and deveined. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 3 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon chopped fresh parsley. 1/2 teaspoon red pepper flakes. Salt and black pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut the shrimp that has been cooked into little pieces. Cut up the shrimp and put it in a bowl with the mozzarella and Parmesan cheeses, mayonnaise, sour cream, minced garlic, lemon juice, chopped parsley, salt, and black pepper. Combine well. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until it's hot and bubbly. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add more chopped parsley as a garnish. You can eat the hot shrimp scampi dip with bread, crackers, or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 25 minutes

Think Out Education

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Tostadas with Mashed Pinto Beans are a delicious and satisfying Mexican-inspired dish. The creamy mashed pinto beans combined with flavorful spices create a hearty base for the crunchy tostada shells. Topped with fresh veggies, cheese, sour cream, and salsa, these tostadas are a perfect balance of textures and flavors.

Ingredients: 2 cups cooked pinto beans. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 tostada shells. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup chopped cilantro. 1 cup shredded cheddar cheese. Sour cream and salsa for topping.

Instructions: Warm up some olive oil in a pan over medium heat. When the onions are translucent, add them chopped and saut. Cook the minced garlic for one to two more minutes after adding it. Add the cooked pinto beans, salt, pepper, cumin, and chili powder and stir. Using a fork or potato masher, mash the beans. Simmer the beans for a further five to seven minutes, or until they are thoroughly heated and the flavors are blended. Cover the tostada shells with the mashed beans. Add shredded cheddar cheese, diced tomatoes, chopped cilantro, and shredded lettuce on top. Add a drizzle of salsa and a dollop of sour cream to finish. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

mandala art by ilka

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These Buttery Ginger Shortbread Cookies combine buttery richness with spicy ginger flavor. Crystallized ginger adds a unique texture and an extra burst of ginger goodness. Ideal for any occasion or as a tasty accompaniment to your favorite tea or coffee.

Ingredients: 1 cup unsalted butter, softened. 2/3 cup granulated sugar. 2 teaspoons ground ginger. 1/2 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1/3 cup crystallized ginger, finely chopped. Additional granulated sugar, for sprinkling.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Mix the ground ginger and vanilla extract into the butter mixture until everything is well mixed together. Add the all-purpose flour and salt slowly while mixing the ingredients together until a soft dough forms. Add the chopped crystallized ginger to the dough and mix it in well. Make a log out of the dough and cover it with plastic wrap. Put in the fridge for at least an hour, or until it gets firm. Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Cut the chilled dough into rounds of any thickness you want, then put them on the baking sheet that has been prepared. Add some more granulated sugar to the top of each cookie round. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

International Conference on Applied Science and Engineering

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Broccoli and garlic make this quick and easy pasta dish taste great when mixed with your favorite noodles for a filling meal.

Ingredients: 200g broccoli florets. 200g noodles of your choice. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese optional.

Instructions: Cook noodles according to package instructions until al dente. In a pan, heat olive oil over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add broccoli florets and saut for 3-4 minutes until tender. Season with salt and pepper to taste. Add cooked noodles to the pan and toss until well combined with the broccoli mixture. Serve hot, optionally topped with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes

emily rees

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Indulge in a guilt-free treat with this moist and decadent Keto Coconut Flour Cake. Made with coconut flour and unsweetened cocoa powder, this cake is low in carbs and perfect for satisfying your sweet cravings while staying on track with your keto diet.

Ingredients: 1/2 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/2 cup powdered erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/4 tsp salt. 4 large eggs. 1/2 cup coconut oil, melted. 1/2 cup unsweetened almond milk. 1 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease or line a cake pan. Cocoa powder, erythritol, baking powder, and salt should all be mixed together in a bowl. Blend together the dry ingredients and then add the eggs, almond milk, vanilla extract, and melted coconut oil. Mix until everything is well mixed and a smooth batter forms. When the cake pan is ready, pour the batter into it and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take the cake out of the oven after it's done and let it cool for 10 minutes in the pan. Move the cake to a wire rack to cool completely before cutting it. If you want, you can top cake slices with keto-friendly whipped cream or berries.

Prep Time: 15 minutes

Cook Time: 25 minutes

Participative Leadership In Faith Communities