Dorks of Warcraft

Cascadian Group - Gabriele Boccolini - Barb Desjardins - Terry Grimwood - High Country Junkies

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Tarte aux Piignons is a classic French tart featuring a rich almond filling topped with toasted pine nuts. It's a delightful combination of textures and flavors, perfect for any occasion.

Ingredients: 1 sheet of ready-made puff pastry. 150g 5.3 oz ground almonds. 150g 5.3 oz caster sugar. 3 large eggs. 100g 3.5 oz unsalted butter, melted. 100g 3.5 oz pine nuts. 1 tsp vanilla extract. Powdered sugar, for dusting.

Instructions: Set the oven to 180C 350F and heat it up. Line a tart pan with the puff pastry sheet and cut off any extra. Ground almonds, caster sugar, eggs, melted butter, and vanilla extract should all be mixed together in a bowl. Mix it well until it's smooth. Spread the almond mixture out evenly on top of the puff pastry base. Add the pine nuts on top of the almond mixture and lightly press them into the top. After the oven is hot, bake for 25 to 30 minutes, or until the filling is set and the pastry is golden. Take it out of the oven when it's done and let it cool down a bit. Before you serve, sprinkle with powdered sugar. Have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

Vote Mateo

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This Cuban-inspired dish features hearty black beans simmered in flavorful spices, served over fluffy rice and topped with creamy avocado and zesty lime. It's a satisfying and nutritious meal that's perfect for any occasion.

Ingredients: 1 cup dried black beans, soaked overnight. 2 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 tsp ground cumin. 1 tsp smoked paprika. 1/2 tsp oregano. Salt and pepper to taste. 2 cups cooked rice. 1 avocado, sliced. 1 lime, cut into wedges. Fresh cilantro for garnish.

Instructions: Put soaked black beans and vegetable broth in a large pot. Bring to a boil, then lower the heat and let it cook for an hour or two and a half, until the beans are soft. Put the onion, garlic, and bell pepper in a skillet and cook them until they get soft. Add the vegetables that have been sauted to the black beans that have already been cooked. Season with salt and pepper. Give it a good stir, and then let it cook for another 15 to 20 minutes. Put the Cuban black beans on top of rice that has already been cooked. Add fresh cilantro, sliced avocado, and a squeeze of lime juice on top. Have fun with your tasty bowl of Cuban black beans and rice!

Prep Time: 15 minutes

Cook Time: 90 minutes

Rifqi Amirul

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These Corned Beef Swiss Cheese Puff Pastry Sliders are a delightful twist on traditional sliders, featuring the rich flavors of corned beef and Swiss cheese enveloped in flaky puff pastry. Perfect for a party or a savory snack!

Ingredients: 1 sheet puff pastry, thawed. 8 slices corned beef. 4 slices Swiss cheese, halved. 1 egg, beaten for egg wash. 1 tablespoon sesame seeds optional. Dijon mustard, for serving. Pickles, for serving.

Instructions: Preheat oven to 400F 200C. Unroll puff pastry sheet onto a lightly floured surface. Cut the puff pastry into 8 equal squares. Place a slice of corned beef and half a slice of Swiss cheese on each puff pastry square. Fold the corners of each square towards the center, creating a pocket. Brush each pocket with beaten egg and sprinkle with sesame seeds if desired. Place the pockets on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown and puffed. Serve warm with Dijon mustard and pickles.

Prep Time: 15 minutes

Cook Time: 20 minutes

Orkney Farmer's Market

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This Crab and Shrimp Salad is great for seafood lovers because it is cool and tasty. It has soft crab meat, juicy shrimp, crunchy celery, tangy red onion, and fresh parsley all mixed together in a creamy lemon-Dijon dressing. It's simple to make and tastes great as an appetizer, lunch, or light dinner.

Ingredients: 1 lb cooked crab meat, shredded. 1 lb cooked shrimp, peeled and deveined. 1/2 cup diced celery. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper, to taste.

Instructions: Shred the crab meat and put it in a large bowl. Add the cooked shrimp, diced celery, diced red onion, and chopped parsley. Whisk the mayonnaise, lemon juice, and Dijon mustard together in a small bowl until everything is well mixed. Add the dressing to the crab and shrimp mix and gently toss to coat. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Catalina Arroyo

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For a family barbecue dinner, pit beef sandwiches are a great choice. BBQ rub makes the beef tender and flavorful. It's served in a bun with coleslaw and barbecue sauce. It makes everyone happy!

Ingredients: 3 lbs beef sirloin or top round roast. 1/4 cup barbecue rub seasoning. 1/4 cup vegetable oil. 8 hamburger buns. 1 cup coleslaw. 1/2 cup barbecue sauce. Salt and pepper to taste.

Instructions: Preheat your grill or smoker to medium-high heat around 350F or 175C. Rub the beef roast with the barbecue rub seasoning, making sure it's evenly coated on all sides. Season with salt and pepper as desired. Place the beef roast on the grill or smoker and cook for about 20 minutes per side or until it reaches your desired level of doneness medium-rare to medium is recommended for pit beef. While the beef is cooking, brush the hamburger buns with vegetable oil and toast them on the grill for 1-2 minutes until they're lightly browned. Once the beef is cooked to your liking, remove it from the grill and let it rest for about 10 minutes. Then, thinly slice the beef against the grain. To assemble the sandwiches, spread barbecue sauce on the bottom half of each toasted bun. Top with a generous portion of sliced pit beef and coleslaw. Place the top half of the bun on the sandwich, and serve immediately. Enjoy your delicious Pit Beef Sandwiches!

Prep Time: 15 minutes

Cook Time: 40 minutes

Serralheria Cmp

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If you like peach pie flavors in a cookie, these Peach Pie Oatmeal Cookies are a great and healthy treat. You can eat them for a quick breakfast or a filling snack.

Ingredients: 1 cup old-fashioned oats. 3/4 cup whole wheat flour. 1 1/2 tsp ground cinnamon. 1/2 tsp baking powder. 1/4 tsp salt. 2 tbsp unsalted butter, melted and cooled. 1 large egg, room temperature. 1 tsp vanilla extract. 1/2 cup mashed ripe banana about 1 large. 1/4 cup honey. 1/2 cup diced peaches fresh or canned, drained. 1/4 cup chopped pecans.

Instructions: Preheat your oven to 325F 163C. Line a baking sheet with parchment paper or a silicone baking mat. In a medium-sized bowl, whisk together the oats, whole wheat flour, ground cinnamon, baking powder, and salt. In another bowl, whisk together the melted butter, egg, and vanilla extract until well combined. Stir the mashed banana and honey into the wet ingredients until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the diced peaches and chopped pecans. Drop cookie dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Use a fork to flatten and shape each cookie. Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown around the edges. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your Peach Pie Oatmeal Cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Franziska Seidl

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This easy recipe was based on one from Eugenie Kitchen and makes a tasty Caramel Macchiato. You can enjoy this sweet and creamy coffee drink in the morning or afternoon.

Ingredients: 1 cup of freshly brewed strong coffee. 2 tablespoons of caramel syrup. 1/2 cup of milk. 1 tablespoon of vanilla syrup. Whipped cream optional. Caramel drizzle optional.

Instructions: Brew a cup of strong coffee using your preferred method. In a separate saucepan, warm the milk over low heat. Do not let it boil. Stir in the caramel syrup and vanilla syrup into the warm milk. Mix well. Pour the brewed coffee into a large mug. Slowly pour the caramel and vanilla milk mixture into the coffee. Use a spoon to hold back the foam. If desired, top with whipped cream and a drizzle of caramel syrup for extra indulgence. Serve your homemade Caramel Macchiato hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Black Market Marvel

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This beef burger with crispy bacon and tangy blue cheese is a hearty meal that you can have any day of the week.

Ingredients: 1 lb ground beef. 4 slices bacon. 4 slices blue cheese. 4 burger buns. Salt and pepper to taste. Lettuce and tomato for garnish.

Instructions: Preheat grill or skillet to medium-high heat. Form ground beef into 4 patties, season with salt and pepper. Cook bacon until crispy, then set aside. Grill burgers for 4-5 minutes per side, or until desired doneness. During the last minute of cooking, top each burger with a slice of blue cheese. Toast burger buns on the grill until lightly browned. Assemble burgers by placing a burger patty on each bun, followed by a slice of bacon, lettuce, and tomato. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Well Church Of Weatherford

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This easy slow cooker salsa chicken recipe is perfect for busy days. With just a few ingredients and minimal effort, you'll have a flavorful and tender chicken dish that's versatile and delicious.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 cup shredded cheddar cheese. 1 teaspoon ground cumin. 1 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Place chicken breasts at the bottom of the slow cooker. Sprinkle ground cumin, garlic powder, salt, and pepper over the chicken. Pour salsa evenly over the chicken. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and tender. During the last 30 minutes of cooking, sprinkle shredded cheddar cheese over the chicken. Once chicken is cooked, garnish with fresh cilantro if desired. Serve hot with rice, tortillas, or your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 240 minutes

Moms Catholic Book Study

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A comforting and nutritious pasta dish featuring roasted butternut squash, sautéed kale, and creamy ricotta cheese. Perfect for a cozy weeknight dinner or a special occasion.

Ingredients: 1 small butternut squash, peeled, seeded, and diced. 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 8 ounces pasta of your choice. 1/2 cup ricotta cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Preheat oven to 400F 200C. Toss diced butternut squash with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender and lightly browned. While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat the remaining olive oil over medium heat. Add the torn kale leaves and saut until wilted and slightly crispy, about 5-7 minutes. Add the roasted butternut squash and cooked pasta to the skillet with kale. Toss everything together until well combined. Divide the pasta among serving plates. Top each serving with dollops of ricotta cheese and grated Parmesan. Serve immediately, garnished with additional black pepper if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Swim Genius

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This vegan gluten-free pie crust is soft and flaky, and it works well with any pie filling. It is easy to make and makes a tasty crust that everyone can enjoy. It is made with a mix of gluten-free flours and coconut oil.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/4 cup coconut oil, solidified. 3-4 tablespoons ice-cold water. 1 tablespoon maple syrup. 1/4 teaspoon salt.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine gluten-free all-purpose flour, almond flour, and salt. Add solidified coconut oil and maple syrup to the flour mixture. Use a pastry cutter or fork to mix until crumbly texture forms. Slowly add ice-cold water, 1 tablespoon at a time, while stirring, until the dough comes together. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll out the dough between two sheets of parchment paper to fit your pie dish. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides. Trim any excess dough from the edges and crimp as desired. Prick the bottom of the crust with a fork to prevent air bubbles. Bake in the preheated oven for 12-15 minutes, or until lightly golden brown. Allow the crust to cool completely before filling.

Prep Time: 45 minutes

Cook Time: 15 minutes

Multidisciplinary Conference On Science And Technology

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A moist and flavorful yellow cake made with the unexpected twist of 7-Up soda, cooked to perfection in the Instant Pot and topped with a zesty lemon glaze.

Ingredients: 1 box yellow cake mix. 1 cup 7-Up soda. 1/2 cup vegetable oil. 3 large eggs. 1 teaspoon vanilla extract. 1/2 cup unsalted butter, softened. 1 cup powdered sugar. 2 tablespoons lemon juice. Zest of 1 lemon. 1/2 cup chopped pecans optional.

Instructions: Use a big bowl to mix the 7-Up soda, eggs, vegetable oil, and vanilla extract with the yellow cake mix. Mix everything together well. Cover the Instant Pot and grease it with cooking spray. Mix the cake batter and pour it into the greased pan. Put a trivet in the Instant Pot and add one cup of water. Slowly put the cake-filled insert on top of the trivet. Put the valve in the "sealing" position and close the Instant Pot lid. Put the food through 25 minutes of high pressure. After the food is done cooking, let the pressure naturally drop for 10 minutes. Then, quickly drop any remaining pressure. Get the glaze ready while the cake is cooking. The butter should be soft. Add the powdered sugar, lemon juice, and lemon zest to a bowl. Mix the ingredients together until the smooth. After taking the cake out of the Instant Pot, be careful and let it cool for a few minutes. Spread the glaze on top of the hot cake. If you want to add more texture and flavor, you can sprinkle chopped pecans on top of the glazed cake. Cut the cake into pieces and serve. Have fun with your tasty Instant Pot 7-Up Cake!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hoping To Help

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Enjoy the taste of the ocean with this traditional lobster roll recipe. On top of a toasted bun is lobster meat that is soft and juicy, mixed with creamy mayonnaise and sour lemon juice.

Ingredients: 1 lb cooked lobster meat, chopped. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1/2 teaspoon dijon mustard. Salt and pepper to taste. 4 split-top hot dog buns. 2 tablespoons unsalted butter, melted. 2 tablespoons chopped fresh chives.

Instructions: In a bowl, combine chopped lobster meat, mayonnaise, lemon juice, dijon mustard, salt, and pepper. Brush the outsides of the hot dog buns with melted butter. Toast the buns in a skillet until golden brown. Fill each bun with the lobster mixture. Garnish with chopped chives. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Music And Students With Special Needs

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This spicy cauliflower rice tastes great and is a good choice for people who want to avoid carbs. It has lots of veggies and spices, so it can be a side dish or main course that fits the keto diet.

Ingredients: 1 medium head cauliflower, grated. 2 tablespoons olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add diced bell pepper, cook until softened. Add grated cauliflower to the skillet, stir well to combine with the vegetables. Season with cumin, paprika, chili powder, salt, and pepper. Mix thoroughly. Cook for about 5-7 minutes, stirring occasionally, until cauliflower is tender. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Titans Curse

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These Vegan Basil Hummus Stuffed Mushrooms are the perfect holiday appetizer, packed with flavor and easy to make. The creamy basil hummus adds a delightful twist to the traditional stuffed mushroom recipe, making it a crowd-pleaser for vegans and non-vegans alike.

Ingredients: 12 large mushrooms. 1 cup vegan basil hummus. 1/4 cup breadcrumbs. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Take the stems off of the mushrooms and clean them. Gluten-free basil hummus, breadcrumbs, olive oil, salt, and pepper should all be mixed together in a bowl. Put some of the hummus mixture inside each mushroom cap. The stuffed mushrooms should be put on a baking sheet that has been lined with parchment paper. Put it in an oven that has already been heated and bake it for 15 to 20 minutes, or until the filling is golden brown and the mushrooms are soft. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Victoria Gilbert

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This recipe is a low-carb take on traditional fish pie. Instead of potato mash, it uses creamy cauliflower mash to make a comforting meal.

Ingredients: 600g white fish fillets, cut into chunks. 200g shrimp, peeled and deveined. 1 head cauliflower, chopped into florets. 100g butter, divided. 2 cloves garlic, minced. 200ml heavy cream. 2 tbsp fresh parsley, chopped. 1 tsp Dijon mustard. Salt and pepper to taste. 1 cup grated cheddar cheese. 1/4 cup almond flour. 1/4 cup grated parmesan cheese.

Instructions: Preheat oven to 200C 400F. In a large saucepan, boil cauliflower until tender. Drain well. In a separate pan, melt half the butter and saut garlic until fragrant. Add heavy cream, mustard, parsley, salt, and pepper. Stir in cauliflower, then blend until smooth. In another pan, melt remaining butter and cook fish and shrimp until just cooked through. Season with salt and pepper. Place fish and shrimp in a baking dish, pour cauliflower mash over the top, and sprinkle with cheddar cheese. Mix almond flour and parmesan, then sprinkle over the top of the pie. Bake for 20-25 minutes until golden and bubbly. Serve hot.

Prep Time: 20 minutes

Cook Time: 25 minutes

The Well Church Of Weatherford

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These roasted carrots with mint and tahini sauce are a flavorful and nutritious side dish that's gluten-free. The sweetness of the roasted carrots pairs perfectly with the creamy tahini sauce, while the mint adds a refreshing touch.

Ingredients: 1 lb carrots, peeled and cut into sticks. 2 tbsp olive oil. Salt and pepper, to taste. 1/4 cup tahini. 2 tbsp lemon juice. 2 tbsp water. 2 tbsp chopped fresh mint leaves. 1 clove garlic, minced.

Instructions: Get the oven ready by heating it up to 400F 200C. Put carrot sticks on a baking sheet. Add salt and pepper, along with the olive oil. Add toss to cover evenly. Carrots should be roasted in a hot oven for 20 to 25 minutes, or until they are soft and slightly caramelized. Mix tahini, lemon juice, water, mint leaves, and minced garlic in a small bowl with a whisk until the mixture is smooth. If you need to, add more water to get the consistency you want. Move the carrots to a serving dish after they are done roasting. Add tahini sauce on top. If you want, you can add more chopped mint leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Ian