Curled Doobles

polboske - peaea dse - bring strapped to peoria - w g mallett school - life in my day

[curleddoobles]

This recipe takes the best parts of both roasted potatoes and Peruvian-style roast chicken and makes them even better together. For extra flavor, paprika and garlic powder are added to the potatoes before they are roasted until they are perfectly crisp. A sour mix of lime juice, garlic, soy sauce, and spices is used to marinate the chicken. It is then roasted until it is juicy and tender. The whole family will love this meal because it's tasty and filling.

Ingredients: 6 large potatoes, peeled and cut into small cubes. 3 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and black pepper to taste. 4 chicken quarters. Juice of 2 limes. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon vegetable oil. 1 teaspoon ground cumin. 1 teaspoon dried oregano. Salt and black pepper to taste.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss the potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet and roast for 30-35 minutes or until golden brown and crispy, flipping halfway through. While the potatoes are roasting, prepare the chicken. In a small bowl, mix lime juice, minced garlic, soy sauce, vegetable oil, cumin, oregano, salt, and black pepper. Rub the chicken quarters with the marinade mixture, ensuring they are evenly coated. Place the chicken quarters on a baking dish and roast in the preheated oven for 40-45 minutes or until the chicken is cooked through and golden brown. Serve the roasted potatoes alongside the Peruvian-style roast chicken. Enjoy!

Prep Time: 20 minutes

Cook Time: 80 minutes

piccolo italian cafe

[curleddoobles]

This Quinoa Vegetable Egg White Scramble is a tasty and healthy way to start the day or have brunch. It is full of protein and vegetables. There are lots of different vegetables, quinoa, and fluffy egg whites in it, which makes it a filling breakfast.

Ingredients: 1 cup cooked quinoa. 1 cup diced mixed vegetables e.g., bell peppers, onions, spinach. 6 egg whites. 1/4 cup low-fat cheese optional. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Heat olive oil in a skillet over medium heat. Add diced vegetables and saut until they start to soften, about 3-4 minutes. Stir in cooked quinoa and continue to cook for another 2-3 minutes. In a bowl, whisk together egg whites, salt, and pepper. Pour the egg white mixture over the quinoa and vegetables in the skillet. Gently scramble the eggs with the quinoa and vegetables until the eggs are fully cooked. If desired, sprinkle low-fat cheese on top and cover the skillet until it melts. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

usability conference

[curleddoobles]

This spicy summer corn dip is a hit with everyone. It tastes great with fresh corn, hot jalapeos, and creamy cheese. It's a great starter for summer parties, barbecues, and picnics.

Ingredients: 2 cups corn kernels fresh or frozen. 1 red bell pepper, diced. 1 jalapeo pepper, minced. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine corn, red bell pepper, jalapeo, mayonnaise, sour cream, cheddar cheese, cilantro, chili powder, and garlic powder. Season with salt and pepper. Transfer the mixture to a baking dish and spread it out evenly. Bake for 20-25 minutes, until bubbly and golden brown on top. Serve warm with tortilla chips or sliced vegetables.

Prep Time: 10 minutes

Cook Time: 25 minutes

marshall love

[curleddoobles]

These keto Halloween cupcakes are perfect for those following a low-carb or primal diet. They are moist, chocolatey, and delightfully spooky!

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/3 cup powdered erythritol or sweetener of choice. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. Black gel food coloring. Sugar-free chocolate chips or dark chocolate chunks optional, for decoration. Sugar-free frosting of choice optional.

Instructions: Preheat the oven to 350F 175C. Line a muffin tin with cupcake liners. In a mixing bowl, whisk together almond flour, cocoa powder, powdered sweetener, baking powder, and salt. Add eggs, melted coconut oil, almond milk, and vanilla extract. Mix until well combined. Divide the batter into two portions. Add black gel food coloring to one portion and mix until desired color is achieved. Fill each cupcake liner halfway with the black batter, then top with the plain batter until about 3/4 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before decorating. If desired, melt sugar-free chocolate chips or dark chocolate and drizzle over the cupcakes for a spooky effect. Optionally, frost the cupcakes with your favorite sugar-free frosting. Enjoy your keto Halloween cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

donnelly digest

[curleddoobles]

Indulge in the famous New York Times chocolate chip cookies from Hip Foodie Mom. These cookies are a delightful blend of textures and flavors, with a soft center and bittersweet chocolate chips. A touch of sea salt on top adds the perfect finishing touch.

Ingredients: 2 cups minus 2 tablespoons 8 ounces cake flour. 1 cups 8 ounces bread flour. 1 teaspoons baking soda. 1 teaspoons baking powder. 1 teaspoons coarse salt. 2 sticks 1 cups unsalted butter. 1 cups 10 ounces light brown sugar. 1 cup plus 2 tablespoons 8 ounces granulated sugar. 2 large eggs. 2 teaspoons natural vanilla extract. 1 pounds bittersweet chocolate chips. Sea salt, for sprinkling.

Instructions: Sift flours, baking soda, baking powder, and salt into a bowl. Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Fold in chocolate chips. Wrap dough in plastic wrap and refrigerate for 24 to 36 hours. Preheat the oven to 350F 175C. Line baking sheets with parchment paper. Scoop 6 3-ounce mounds of dough onto the baking sheets, spacing them apart. Sprinkle cookies with sea salt. Bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking sheet to a wire rack for cooling.

Prep Time: 30 minutes

Cook Time: 20 minutes

brain ericson

[curleddoobles]

This dry-aged ribeye recipe yields a deeply flavorful and tender steak with a delicious crust. Dry aging enhances the natural flavors of the meat while tenderizing it, resulting in a premium dining experience.

Ingredients: 1 whole bone-in ribeye roast approximately 10-12 pounds. Kosher salt. Black pepper.

Instructions: Unwrap the ribeye roast and pat it dry with paper towels. Generously coat the entire surface of the roast with kosher salt. Place the roast on a wire rack set over a baking sheet and refrigerate uncovered for 3-5 days. This will allow the surface to dry out and form a crust. After 3-5 days, remove the roast from the refrigerator and discard any excess moisture and salt that has accumulated on the surface. Season the roast with freshly ground black pepper. Return the roast to the refrigerator and continue to dry age for an additional 7-21 days, depending on your desired level of flavor and tenderness. Check periodically and remove any excess moisture or mold that may develop on the surface. Once the desired aging time is reached, remove the roast from the refrigerator and trim off any dried outer layers. Preheat your grill or oven to high heat. Sear the ribeye roast on all sides until nicely browned, about 2-3 minutes per side. Reduce the heat to medium-low and continue to cook until the internal temperature reaches your desired doneness, about 15-20 minutes per pound for medium-rare. Remove the roast from the heat and let it rest for at least 15 minutes before slicing and serving.

Prep Time: 20 minutes

Cook Time: 90 minutes

eaa artists gallery

[curleddoobles]

A delicious and nutritious quinoa salad with roasted sweet potatoes, pan-fried halloumi cheese, and a refreshing lemon-balsamic dressing. Perfect for a healthy lunch or dinner option.

Ingredients: 1 cup quinoa. 2 cups water. 1 sweet potato, peeled and diced. 8 oz halloumi cheese, sliced. 2 tablespoons olive oil. 1 red bell pepper, diced. 1 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup lemon juice. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool. Preheat your oven to 400F 200C. Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 20 minutes or until they are tender and slightly crispy. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the halloumi slices and cook for about 2-3 minutes on each side until they are golden brown. Remove from heat and set aside. In a large bowl, combine the cooked quinoa, roasted sweet potato, halloumi slices, diced red bell pepper, cucumber, red onion, fresh parsley, and fresh mint leaves. In a small bowl, whisk together the lemon juice and balsamic vinegar. Drizzle the dressing over the salad and toss to combine. Season with salt and pepper to taste. Serve the quinoa salad with halloumi and sweet potato immediately or refrigerate for later. It can be enjoyed warm or cold.

Prep Time: 15 minutes

Cook Time: 25 minutes

skelleftea hundungdom lank till annan webbplats oppnas i nytt fonster

[curleddoobles]

Try these cookies for the best chocolate chip cookie experience ever. Soft and chewy, these cookies are packed full of semisweet chocolate chips. They make the ideal sweet treat at any time of day or for any occasion!

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, room temperature. 1/2 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons pure vanilla extract. 2 cups semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a small bowl, mix the flour and baking soda. Set aside. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Madwaleni

[curleddoobles]

Enjoy a tasty mix of fresh salad greens, crispy Jo Jo potato wedges, and creamy ranch dressing on top. This Jo Jo Potato Wedges Salad is a tasty side dish or light meal that will fill you up.

Ingredients: 4 large Jo Jo potato wedges. 2 cups mixed greens e.g., lettuce, spinach, arugula. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup shredded cheddar cheese. 2 tablespoons ranch dressing. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. On a baking sheet, put the Jo Jo potato wedges. Bake them for 25 to 30 minutes, or until they are crispy and golden brown. Make the salad while the potato wedges are baking. Mix the mixed greens, cherry tomatoes, red onion, and shredded cheddar cheese together in a large bowl. Take the potato wedges out of the oven when they're done and let them cool down a bit. Warm up the Jo Jo potato wedges and add them to the salad. Add the ranch dressing to the salad and potato wedges and mix them together. Add everything to the bowl and mix it all together. Add pepper and salt to taste. As soon as possible, serve as a tasty Jo Jo Potato Wedges Salad!

Prep Time: 10 minutes

Cook Time: 30 minutes

mystic side opera

[curleddoobles]

This Cranberry Pot Roast is a tasty take on the traditional beef roast. The savory spices go well with the tangy sweetness of the cranberry sauce. When the beef is slow-cooked to perfection, it gets tender and juicy, making it a comforting and filling meal for any event.

Ingredients: 3 lbs beef chuck roast. 1 cup cranberry sauce. 1/2 cup beef broth. 1 onion, sliced. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Season the beef chuck roast with salt and pepper. In a slow cooker, combine cranberry sauce, beef broth, sliced onion, minced garlic, balsamic vinegar, Worcestershire sauce, and dried thyme. Place the seasoned beef chuck roast into the slow cooker. Cover and cook on low for 8 hours or until the beef is tender. Once cooked, remove the beef from the slow cooker and let it rest for a few minutes. Slice the beef and serve with the cranberry sauce mixture from the slow cooker.

Prep Time: 15 minutes

Cook Time: 480 minutes

lavender at laggan

[curleddoobles]

Tender chicken breasts cooked in a flavorful lemon garlic white wine sauce, perfect for a quick and delicious dinner.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup white wine. 1/4 cup lemon juice. 1 teaspoon lemon zest. 1/2 cup chicken broth. 2 tablespoons butter. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Stir in lemon juice, lemon zest, and chicken broth. Bring the sauce to a simmer and cook until slightly reduced, about 5 minutes. Stir in butter until melted and sauce is smooth. Return chicken to the skillet and cook until heated through, about 2-3 minutes. Sprinkle with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

dr allison m tracy

[curleddoobles]

These vegan frittata cups are a delicious and wholesome breakfast or snack option. Packed with chickpea flour, vegetables, and herbs, they are flavorful, satisfying, and perfect for meal prep. They are also versatile, so feel free to customize them with your favorite veggies and herbs.

Ingredients: 1 cup chickpea flour. 1 cup water. 1/4 cup nutritional yeast. 1/2 teaspoon turmeric powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black salt kala namak. 1/4 teaspoon black pepper. 1 cup chopped mixed vegetables bell peppers, onions, spinach, mushrooms, etc.. 1/4 cup chopped fresh herbs parsley, basil, chives, etc.. Cooking spray or oil for greasing the muffin tin.

Instructions: Warm the oven up to 375F 190C and use cooking spray or oil to grease a muffin tin. Mix nutritional yeast, turmeric powder, garlic powder, onion powder, black salt, and black pepper in a bowl with water until the mixture is smooth. Cut up some fresh herbs and add them to the batter. Fill up each muffin tin cup about three quarters of the way to the top with batter. The frittata cups should be baked in a hot oven for twenty to twenty-five minutes, or until they are set and the edges are golden brown. Let the frittata cups cool a bit before taking them out of the muffin tin with care. You can serve it hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

pho so 1

[curleddoobles]

Indulge in the ultimate comfort food with this creamy skillet mac and cheese. Made with a rich cheese sauce and tender elbow macaroni, it's a quick and easy dish that's perfect for any weeknight meal or gathering.

Ingredients: 12 oz elbow macaroni. 2 tbsp unsalted butter. 2 cloves garlic, minced. 2 tbsp all-purpose flour. 2 cups whole milk. 2 cups shredded sharp cheddar cheese. 1 cup shredded mozzarella cheese. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Cook macaroni according to package instructions, then drain and set aside. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk until smooth and thickened. Add shredded cheddar and mozzarella cheese, stirring until melted and sauce is smooth. Season with salt and pepper to taste. Add cooked macaroni to the skillet, stirring until well coated and heated through. Garnish with chopped parsley if desired, then serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

alexia stevens

[curleddoobles]

These vegan lemon cookie fruit tarts are the perfect no-bake treat for any occasion. With a zesty lemon flavor, creamy filling, and colorful fresh fruit toppings, they are sure to impress!

Ingredients: 1 cup vegan lemon cookies, crushed. 3 tablespoons vegan butter, melted. 1/2 cup vegan cream cheese, softened. 2 tablespoons powdered sugar. 1 teaspoon lemon zest. Assorted fresh fruits for topping e.g., berries, kiwi, mango. 1 tablespoon lemon juice.

Instructions: Crush the lemon cookies and mix them with the melted vegan butter in a bowl until everything is well mixed. For tart shells, press the cookie mix into the bottom and up the sides of muffin tin cups. While you make the filling, put the tart shells in the fridge to cool down. Put powdered sugar, lemon zest, and lemon juice in a different bowl and mix them together. Mix until it's nice and smooth. Take the tart shells out of the fridge while they are still cold and fill each one with the cream cheese mixture. You can choose which fresh fruits to put on top of each tart. Put the tarts in the fridge for at least an hour before you serve them so they can set.

Prep Time: 20 minutes

Cook Time: 0 minutes

sunelly sims

[curleddoobles]

A nutritious and filling veggie stew that helps in weight management. Packed with fiber and vitamins, this Instant Pot recipe is a perfect addition to your healthy eating plan.

Ingredients: 1 cup broccoli florets. 1 cup cauliflower florets. 1 cup sliced carrots. 1 cup diced zucchini. 1 cup chopped kale. 1 can 15 oz diced tomatoes. 1 can 15 oz low-sodium vegetable broth. 1 cup quinoa, rinsed. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: In the pressure cooker, mix all the ingredients together. For 5 minutes, set the Instant Pot to high pressure on its own. Let the pressure naturally drop for 5 minutes after the cooking is done, then quickly drop any remaining pressure. Before serving, stir it up well.

Prep Time: 15 minutes

Cook Time: 5 minutes

alexis

[curleddoobles]

Indulge in these rich and decadent brownies, inspired by Katherine Hepburn's classic recipe. Made with dark chocolate and optionally topped with nuts, these brownies are a perfect treat for any occasion.

Ingredients: 1 cup unsalted butter. 6 ounces dark chocolate, chopped. 1 1/2 cups granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1 cup chopped walnuts or pecans optional.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Melt the dark chocolate and butter in a medium saucepan over low heat, stirring often. Take it off the heat and let it cool down a bit. Beat the eggs, sugar, and vanilla extract together in a large bowl until everything is well mixed. Slowly add the melted chocolate mixture to the egg mixture while mixing it in. The flour and salt should be just barely mixed in. If you want to, add chopped nuts. Spread out the batter in the baking pan that has been prepared. After the oven is hot, bake it for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with moist crumbs but no wet batter. Before cutting the brownies into squares, let them cool all the way in the pan on a wire rack.

Prep Time: 15 minutes

Cook Time: 25 minutes

paws first choice

[curleddoobles]

Enjoy the classic tastes of Robert Harris with this rich and creamy latte. It's a great way to start the day or take a cozy break in the afternoon.

Ingredients: 1 shot of espresso. Steamed milk. 2 tablespoons of sugar. Whipped cream. Cocoa powder for garnish.

Instructions: Brew a shot of espresso using your espresso machine. Steam the milk until it reaches the desired temperature and froth it to your liking. Add the sugar to the espresso shot and stir until dissolved. Pour the steamed milk into the espresso, holding back the foam with a spoon to let the milk pour in first. Top the latte with a dollop of whipped cream. Dust the whipped cream with cocoa powder for a delightful finish. Serve hot and enjoy your Robert Harris Classic Latte!

Prep Time: 10 minutes

Cook Time: 5 minutes

donnelly digest