Drink Owlsoda

Restaurant Hutong - Aido - 280 Bakes - Taxi Syros - Hungry Crow

[drink-owlsoda]

Jackfruit, sweet potato, and pineapple cooked in a Hawaiian-style sauce make this vegetarian version of pulled pork taste great.

Ingredients: 1 large sweet potato, peeled and cubed. 1 small pineapple, peeled and cubed. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 1 cup vegetable broth. 1/4 cup soy sauce. 2 tablespoons tomato paste. 2 tablespoons apple cider vinegar. 1 tablespoon brown sugar. 1 tablespoon garlic powder. 1 tablespoon smoked paprika. 1 teaspoon ground ginger. 1 teaspoon black pepper. 1 teaspoon liquid smoke. 2 cups shredded jackfruit canned or fresh. 1/4 cup barbecue sauce. 1 tablespoon cornstarch mixed with 2 tablespoons water.

Instructions: Put pineapple, bell peppers, onion, and sweet potatoes in a slow cooker in that order. Blend vegetable broth, soy sauce, tomato paste, apple cider vinegar, brown sugar, garlic powder, black pepper, liquid smoke, and smoked paprika together in a bowl. Add the mix to the slow cooker with the vegetables. Top it off with shredded jackfruit. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft. After the jackfruit is cooked, take it out and shred it with forks. Put the shredded jackfruit back into the slow cooker. Add the barbecue sauce and cornstarch mix and mix well. Keep cooking on high for another 15 to 30 minutes, until the sauce gets thicker. You can put it in sandwiches or on top of rice. Have fun!

Prep Time: 20 minutes

Cook Time: 240 minutes

Backstage Academy of Dance

[drink-owlsoda]

This Slow Cooker Smoky Bacon and Corn Chowder is rich, creamy, and full of flavor. The smoky bacon adds a depth of flavor that complements the sweetness of the corn perfectly. It's a comforting and hearty soup that's perfect for any occasion.

Ingredients: 6 slices bacon, diced. 1 onion, diced. 3 cloves garlic, minced. 3 cups frozen corn kernels. 4 cups chicken broth. 1 lb potatoes, peeled and diced. 1 tsp smoked paprika. 1/2 tsp dried thyme. 1/2 tsp black pepper. 1 cup heavy cream. 2 tbsp all-purpose flour. Salt, to taste. Chopped fresh parsley, for garnish.

Instructions: Cook diced bacon in a pan until it gets crispy. Take it out and set it aside. Leave the bacon fat in the pan. Dice the onion and mince the garlic and add them to the pan with the bacon fat. Cook the onions until they become clear. Put the slow cooker on high and add the cooked bacon, onions, and garlic. In a slow cooker, put frozen corn, diced potatoes, smoked paprika, dried thyme, black pepper, and chicken broth. Use a stir to mix. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the potatoes are soft. Heavy cream and all-purpose flour should be mixed together in a small bowl until the mixture is smooth. Add to the slow cooker in a stir. Keep cooking on high for another 30 minutes, or until the chowder gets a little thicker. Add salt to your liking. Serve hot with fresh parsley chopped on top. Have fun!

Prep Time: 20 minutes

Cook Time: 360 minutes

Mess Maker 16

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Delicious shrimp tempura sushi rolls featuring crispy shrimp tempura wrapped in seasoned sushi rice and nori. Perfect for sushi lovers!

Ingredients: 8 large shrimp, deveined and peeled. 1 cup tempura batter mix. 1 cup cold water. 1/2 cup flour. 2 cups sushi rice, cooked. 4 sheets nori seaweed. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving. Vegetable oil, for frying.

Instructions: To make the tempura batter, mix the tempura batter mix with cold water until it is smooth. Cover all of the shrimp with tempura batter after dipping them in flour. In a deep fryer or large pot, heat the vegetable oil to 350F 175C. Fry the shrimp one at a time for about two to three minutes, or until they are golden brown and crispy. Take it off and let it dry on paper towels. On a sushi rolling mat, put a piece of nori. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. In the middle of the rice, put two tempura shrimp. Use the mat to roll the sushi up tightly, and use a little water to seal the edge. Do it again with the rest of the ingredients. Use a sharp knife to cut the sushi rolls into small pieces that are easy to eat. Serve sushi with shrimp and pickled ginger with soy sauce and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Wakefield Chorus

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These vegan almond nectarine gluten-free crepes are a delightful treat that's perfect for breakfast or brunch. The combination of almond flour and gluten-free all-purpose flour creates a light and fluffy texture, while the sweet nectarines add a burst of freshness. Plus, they're vegan-friendly and gluten-free!

Ingredients: 1 cup almond flour. 1 cup gluten-free all-purpose flour. 2 cups almond milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Pinch of salt. 3 ripe nectarines, sliced. Vegan butter or oil for cooking.

Instructions: In a mixing bowl, combine almond flour, gluten-free all-purpose flour, almond milk, maple syrup, vanilla extract, and a pinch of salt. Mix until smooth. Heat a non-stick skillet over medium heat and lightly grease it with vegan butter or oil. Pour a small ladleful of the batter onto the skillet and swirl it around to spread evenly. Cook for 2-3 minutes until the edges start to brown. Carefully flip the crepe and cook for another 1-2 minutes on the other side. Repeat with the remaining batter. Serve the crepes warm, topped with sliced nectarines. Optionally, drizzle with extra maple syrup.

Prep Time: 15 minutes

Cook Time: 20 minutes

Icert 2018

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These Chai Pumpkin Spice Thumbprint cookies combine the flavors of fall with warm chai spices and pumpkin, making them a perfect treat for cozy gatherings or afternoon snacks.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup brown sugar, packed. 1/4 cup pumpkin puree. 1 teaspoon vanilla extract. 1 teaspoon chai spice mix. 1/4 teaspoon salt. 1/2 cup finely chopped pecans. 1/4 cup pumpkin spice chips or white chocolate chips. 1/4 cup powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Add the pumpkin puree and vanilla extract to the bowl and mix until well combined. In a separate bowl, whisk together the all-purpose flour, chai spice mix, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover the dough and refrigerate for about 30 minutes to make it easier to handle. In a small bowl, combine the chopped pecans and pumpkin spice chips or white chocolate chips. Take the chilled dough and roll it into 1-inch balls. Roll each ball in the pecan and chip mixture, pressing slightly to adhere the coating. Place the coated dough balls on the prepared baking sheet, leaving some space between each one. Using your thumb or the back of a rounded teaspoon, make an indentation in the center of each dough ball. Bake the thumbprint cookies in the preheated oven for 12-14 minutes or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are cooled, dust them with powdered sugar. Enjoy these delightful Chai Pumpkin Spice Thumbprint cookies with a cup of tea or coffee!

Prep Time: 20 minutes

Cook Time: 12 minutes

Irigatii Iazuri Arad

[drink-owlsoda]

This Walnut Banana Blueberry Smoothie is a delightful blend of creamy Greek yogurt, ripe bananas, antioxidant-rich blueberries, and the nutty goodness of walnuts. It's a perfect choice for a quick and healthy breakfast or a refreshing snack.

Ingredients: 1/2 cup walnuts. 2 ripe bananas. 1/2 cup blueberries fresh or frozen. 1 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: First, put the walnuts into the blender. I have ripe bananas, which I will peel and slice. I will then add them to the blender. Add the Greek yogurt, almond milk, and blueberries to the mix. You can add a tablespoon of honey if you'd like your smoothie to be sweeter. You can add a few ice cubes if you want it to be colder and thicker. Mix everything together until it's all smooth and creamy. You might have to stop and clean the sides of the blender if they get stuck. Pour the smoothie into glasses as soon as it's done and serve right away. Have fun drinking your healthy and tasty Walnut Banana Blueberry Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Wee Nip

[drink-owlsoda]

This sun-dried tomato pesto dip is bursting with flavor and perfect for parties or gatherings. The combination of sun-dried tomatoes, basil, and Parmesan cheese creates a rich and savory dip that pairs wonderfully with crunchy crackers or bread slices.

Ingredients: 1 cup sun-dried tomatoes, drained. 1/2 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/2 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. Crackers or bread for serving.

Instructions: Sun-dried tomatoes, basil leaves, pine nuts, garlic, and Parmesan cheese should all be put in a food processor and mixed together. Pulse the ingredients together until they form a thick paste. Slowly add olive oil while the food processor is running until the dip is the consistency you want. Add pepper and salt to taste, then pulse to mix. Place the dip in a bowl for serving. Put crackers or bread slices on the side.

Prep Time: 10 minutes

Cook Time: 0 minutes

Teissier Sophro

[drink-owlsoda]

These Barbecue Bourbon Burgers are a tasty take on regular burgers. When barbecue sauce and bourbon are mixed together, they give the juicy beef patties a sweet and smokey flavor. Place them on top of your preferred burger toppings to make a filled meal.

Ingredients: 1 lb ground beef. 1/4 cup barbecue sauce. 2 tbsp bourbon. 1/2 cup breadcrumbs. 1/4 cup minced onion. 1/4 cup shredded cheddar cheese. 1 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. Lettuce, tomato, and red onion slices for garnish.

Instructions: Ground beef, barbecue sauce, bourbon, breadcrumbs, minced onion, cheddar cheese, garlic powder, salt, and black pepper should all be mixed together in a bowl. Take the mixture and shape it into 4 burger patties. Set your grill or griddle on the stove to medium-high heat to get it ready. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Put the hamburger buns on the grill for a quick toast in the last minute of cooking. Take the burgers and buns off the grill. Put lettuce, tomato, and red onion slices on the bottom bun of your burger. Then put a burger patty on top of that. Finally, put the top bun on top of that. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Rossi Mobili

[drink-owlsoda]

These Slow-Cooker Tacos are incredibly easy to make and packed with flavor. The beef becomes tender and flavorful as it cooks low and slow with beans, tomatoes, and spices. Perfect for a fuss-free weeknight dinner or casual gathering.

Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Tortillas, for serving. Optional toppings: shredded cheese, diced avocado, chopped cilantro, salsa, sour cream.

Instructions: Black beans, diced tomatoes, beef broth, chili powder, cumin, paprika, salt, and pepper should all be put in a slow cooker with the beef. If you cook on low for 8 hours or high for 4 to 5 hours, the beef should be soft enough to shred with a fork. When the beef is done cooking, shred it with two forks and mix it well with the beans and sauce. Put the shredded beef and bean mixture in tortillas and top them with whatever toppings you want.

Prep Time: 15 minutes

Cook Time: 300 minutes

Avon Steps for Success

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This pina colada ice cream is made with sweet pineapple and creamy coconut milk, so you can enjoy it guilt-free. This dairy-free treat tastes like a classic cocktail but is frozen, so it's great for when you're hungry on a hot day.

Ingredients: 2 cans full-fat coconut milk. 1 cup frozen pineapple chunks. 1/2 cup coconut sugar. 1/4 cup coconut cream. 1/4 cup rum extract optional. 1 teaspoon vanilla extract. Pinch of salt. Toasted coconut flakes and fresh pineapple slices for garnish.

Instructions: Add frozen pineapple chunks, coconut milk, coconut sugar, coconut cream, rum extract if using, vanilla extract, and a pinch of salt to a blender. Blend until smooth. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Cover the ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it. Put toasted coconut flakes and fresh pineapple slices on top before serving. I hope you enjoy the creamy, tropical goodness!

Prep Time: 15 minutes

Cook Time: 0 minutes

Swiss Brunette

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These Shrimp Burgers are a delightful seafood twist on the classic burger. They are juicy, flavorful, and perfect for seafood lovers. The combination of tender shrimp, fresh herbs, and zesty mayo creates a mouthwatering experience.

Ingredients: 1 lb 450g shrimp, peeled and deveined. 1/4 cup breadcrumbs. 1/4 cup mayonnaise. 1/4 cup chopped green onions. 1/4 cup chopped fresh parsley. 1 clove garlic, minced. 1 tsp lemon juice. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Pickles. Tartar sauce for serving.

Instructions: Pulse the shrimp in a food processor until they are broken up into large pieces. Put the chopped shrimp, breadcrumbs, mayonnaise, garlic, green onions, parsley, lemon juice, salt, and black pepper in a bowl. Make 4 patties out of the mixture and put them on a baking sheet that has foil on it. Put it in the fridge for 30 minutes. Warm up your grill or pan over medium-high heat, and oil the grate or pan so food doesn't stick. The shrimp burgers should be grilled or fried in a pan for four to five minutes on each side, or until they are fully cooked and the outside is golden brown. You can grill or toast the burger buns until they are lightly browned. Put lettuce leaves on the bottom bun of each burger, then a shrimp patty, sliced tomatoes, red onion, and pickles. Spread tartar sauce on the top bun and put it on top of the other things that were put together. Warm up your favorite sides and serve your tasty shrimp burgers. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

First Umclex

[drink-owlsoda]

This tasty Apple Butter Pizza is a great way to enjoy the flavors of fall. Putting together sweet apple butter, salty cheese, and crunchy pecans is sure to make your taste buds happy. The rosemary gives the pizza a lovely smell and makes it taste fresh. It's the best treat for fall!

Ingredients: 1 pizza dough. 1/2 cup apple butter. 1 cup shredded mozzarella cheese. 1/2 cup sliced apples. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 1 tablespoon fresh rosemary leaves. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C and put a baking sheet or pizza stone inside to heat up. On a lightly floured surface, roll out the pizza dough to the thickness you want. Cover the pizza dough with apple butter, making sure to leave a small border around the edges. Add the mozzarella cheese on top of the apple butter. Apple slices, pecans chopped up, and goat cheese crumbles should be put on top of the cheese. Add pepper and salt to taste. Place the pizza in an oven that has already been heated up. Bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take it out of the oven and sprinkle it with fresh rosemary leaves. After a minute or two, cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

North Canton Playhouse

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Enjoy a delicious vegan salad with the earthy tastes of kale, the sour tastes of artichoke hearts, and the rich tastes of sundried tomatoes. Crunchy vegan croutons make the salad even better.

Ingredients: 4 cups kale, chopped. 1 cup artichoke hearts, quartered. 1/2 cup sundried tomatoes, sliced. 1 cup vegan croutons.

Instructions: Wash and chop the kale into bite-sized pieces. In a large salad bowl, combine the kale, artichoke hearts, and sundried tomatoes. Toss the salad ingredients together until well mixed. Sprinkle the vegan croutons on top of the salad. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Iron Crest Equestrian

[drink-owlsoda]

This grilled zucchini, eggplant, and pepper salad is a tasty side dish that can be used for any event. It has smoky grilled flavors, fresh vegetables, and a sweet balsamic dressing that goes really well with the food.

Ingredients: 2 zucchinis, sliced. 1 eggplant, sliced. 2 bell peppers, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1 clove garlic, minced. 4 cups mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped.

Instructions: Warm up the grill over medium-high heat. Add the bell peppers, zucchini, and eggplant to a large bowl. Add the olive oil, salt, and pepper. For 3 to 4 minutes on each side, grill the vegetables until they are soft and have grill marks. To make the dressing, mix the honey, balsamic vinegar, and minced garlic in a small bowl with a whisk. Put the mixed salad greens on a platter to serve. Sprinkle feta cheese, cherry tomatoes, red onion, and grilled vegetables on top of the greens. Put the balsamic dressing on top of the salad. Add fresh basil as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

la sauce bornandine

[drink-owlsoda]

Take your burger game to the next level with these Queso Fundido Burgers. They are packed with flavorful ingredients and topped with melted cheddar cheese for that irresistible queso fundido goodness.

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 1/2 cup diced bell peppers. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 4 burger buns. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. Sliced jalapeos for garnish optional.

Instructions: Dice the onions and bell peppers and put them in a bowl. Add the minced garlic, chili powder, cumin, salt, and pepper. Make 4 burger patties by mixing the ingredients well. Warm up your grill or pan on the stove by setting it on medium-high heat. To get the burger patties to the level of doneness you like, cook them for about 4 to 5 minutes on each side for medium. Add a lot of shredded cheddar cheese to the top of each burger patty in the last minute of cooking. To melt the cheese, put something on top of the grill or pan. You can toast the burger buns on the grill or in a toaster until they are lightly browned while the cheese melts. Put one burger patty on a toasted bun. If you like it spicy, add diced tomatoes, chopped cilantro, and sliced jalapeos on top of each burger. Put your Queso Fundido Burgers out hot and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hamaran puoliveriset - Tallin ovilla

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Sweet apple, smoky bacon, and sharp cheddar cheese come together in these savory pinwheels, which are wrapped in flaky puff pastry. The tangy dip goes well with the creamy chips, making this an excellent appetizer for any event.

Ingredients: 1 sheet puff pastry. 1 apple, diced. 4 slices bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Roll out puff pastry on a lightly floured surface. Spread diced apples, crumbled bacon, and shredded cheddar cheese evenly over the pastry. Roll up the pastry tightly and slice into 1-inch thick pinwheels. Place pinwheels on a baking sheet lined with parchment paper. In a small bowl, mix together sour cream, mayonnaise, garlic powder, salt, and pepper. Top each pinwheel with a dollop of the sour cream mixture. Bake in the preheated oven for 15-20 minutes, or until the pinwheels are golden brown and crispy. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA

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Indulge in a guilt-free, super creamy hot chocolate smoothie that's loaded with hidden veggies and vegan goodness. This delightful blend of bananas, sweet potatoes, cocoa, and spinach will warm your heart and satisfy your taste buds.

Ingredients: 2 ripe bananas. 1 cup unsweetened almond milk. 2 tbsp cocoa powder. 1 tbsp maple syrup adjust to taste. 1/2 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. Pinch of salt. 1 cup baby spinach leaves. 1/2 cup cooked and cooled sweet potato cubes. 1/2 cup rolled oats. 1 cup ice cubes.

Instructions: Place all ingredients in a blender in the order listed. Blend on high until the mixture is smooth and creamy, about 2-3 minutes. Taste and adjust sweetness if needed by adding more maple syrup. Pour into a glass and enjoy your Super Creamy Vegan Hot Chocolate Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Hungry Crow