Elfelondra

library nhs - Working at MTC - mia era - Maresa Ronja - Mark Lakeman

[elfelondra]

Indulge in the ideal pairing of crunchy chocolate chip cookie cups and silky vanilla panna cotta. This decadent dessert combines the rich flavors and textures of traditional chocolate chip cookies with the creamy elegance of panna cotta.

Ingredients: For Cookie Cups:. 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/3 cup chocolate chips. 1/2 teaspoon vanilla extract. Pinch of salt. For Panna Cotta:. 1 cup heavy cream. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 packet 7g unflavored gelatin. 2 tablespoons cold water. For Garnish:. Chocolate shavings. Fresh berries.

Instructions: To Make Cookie Cups: Set the oven to 350F 175C and heat it up. Mix the softened butter and sugar in a bowl until the mixture is light and fluffy. Mix well after adding the vanilla extract and a pinch of salt. Add the flour slowly and mix just until it's all mixed in. The chocolate chips should be carefully mixed in. Get a muffin tin greased. Small pieces of cookie dough should be pressed into the muffin cups to make them look like cups. The cookie cups should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown. When they are done, take them out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Add the cold water to a small bowl and sprinkle the gelatin over it. Let it bloom for about 5 minutes. Spread the sugar and heavy cream in a saucepan. Heat the mixture over medium-low heat until the sugar melts and it gets hot but not boiling. Once the cream is no longer hot, add the vanilla extract and mix it in. Mix the gelatin that has bloomed with the cream mixture and stir it in until the gelatin is gone. Allow the cream to cool down to room temperature. Be careful as you pour the cream mixture into the cookie cups that have already cooled. Put the cookie cups with panna cotta in the fridge for at least two hours, or until the panna cotta is set. To serve, put chocolate shavings and fresh berries on top of the cookie cups after the panna cotta has set. Enjoy! Serve cold.

Prep Time: 30 minutes

Cook Time: 15 minutes

Sketching Tips

[elfelondra]

A refreshing and nutritious smoothie packed with the goodness of bananas and mixed berries.

Ingredients: 1 ripe banana. 1/2 cup mixed berries such as strawberries, blueberries, raspberries. 1/2 cup yogurt. 1/2 cup milk. 1 tablespoon honey optional.

Instructions: Cut the banana into pieces after peeling it. Put the chunks of banana, mixed berries, yogurt, milk, and honey if using into a blender. To make it smooth and creamy, scrape down the sides of the bowl as needed. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Winters Pen

[elfelondra]

You can make this sun-dried tomato pasta in no time at all, and it tastes great. Adding garlic, tangy sun-dried tomatoes, and parmesan cheese to pasta makes a rich sauce that coats the pasta beautifully. This dish is great for a quick dinner during the week or a cozy meal at any time.

Ingredients: 200g pasta. 1/2 cup sun dried tomatoes, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup grated parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1-2 minutes. Add chopped sun dried tomatoes and cook for another 2-3 minutes. Toss in the cooked pasta and stir well to combine. Season with salt and pepper to taste. Sprinkle grated parmesan cheese over the pasta and toss until evenly distributed. Garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

The Voyage Of Odysseus

[elfelondra]

These pumpkin pancakes are incredibly fluffy and easy to make. The blender makes cleanup a breeze, and the pumpkin adds a delightful fall flavor to your breakfast. Enjoy these pancakes on a cozy morning!

Ingredients: 1 cup pumpkin puree. 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 large eggs. 1 cup buttermilk. 1/4 cup melted butter. 1 teaspoon vanilla extract.

Instructions: Mix everything together in a blender. Blend the batter until it is smooth and well mixed. Set a nonstick griddle or skillet over medium-high heat to warm up. For each pancake, pour 1/4 cup of batter onto the hot pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Add your favorite pancake toppings, like maple syrup, whipped cream, or nuts.

Prep Time: 10 minutes

Cook Time: 15 minutes

Certificate Of Global Studies

[elfelondra]

A tasty and cheesy recipe for Italian baked cannellini beans that combines the savory goodness of mozzarella and Parmesan cheese, aromatic herbs, and a hint of spice with the creamy texture of cannellini beans.

Ingredients: 2 cans cannellini beans, drained and rinsed. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup tomato sauce. 1/4 cup chopped fresh basil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. In a bowl, mix together cannellini beans, mozzarella cheese, Parmesan cheese, tomato sauce, basil, garlic, oregano, red pepper flakes, salt, and pepper. Transfer the mixture to a baking dish and spread it evenly. Drizzle olive oil over the top of the bean mixture. Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Pixel Population

[elfelondra]

Enjoy a guilt-free chocolate treat by making this incredibly nutritious pumpkin peanut butter recipe. Packed with the flavor of peanut butter, chocolate, and pumpkin, it's a great way to start the day or sate your craving for a snack.

Ingredients: 1/2 cup canned pumpkin puree. 1/4 cup unsweetened cocoa powder. 1/4 cup natural peanut butter. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/4 cup old-fashioned oats. 1/4 cup chopped dark chocolate or chocolate chips optional. Fresh berries and sliced banana for topping optional.

Instructions: Canned pumpkin puree, unsweetened cocoa powder, natural peanut butter, honey or maple syrup, cinnamon, vanilla extract, and salt should all be combined in a mixing bowl. Mix thoroughly until creamy and smooth. Add the chopped dark chocolate or chocolate chips, if using, and the old-fashioned oats. Transfer the blend into bowls or jars for serving. Add sliced banana and fresh berries on top, if you'd like. To allow the flavors to mingle, refrigerate for at least half an hour before serving. Savor your incredibly nutritious chocolate pumpkin peanut butter for a snack or breakfast!

Prep Time: 10 minutes

Cook Time: 0 minutes

U.M.Ph.Prose

[elfelondra]

This Citrus Chicken Quinoa Salad is a refreshing and satisfying meal, packed with vibrant flavors from grapefruit, orange, lemon, and lime. It's perfect for a light lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup quinoa, rinsed. 2 cups chicken broth. 1 grapefruit. 1 orange. 1 lemon. 1 lime. 1/4 cup olive oil. Salt and pepper to taste. 4 cups mixed greens. 1/4 cup chopped fresh cilantro. 1/4 cup sliced almonds, toasted. 1 avocado, diced.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt and pepper. Bake for 25-30 minutes or until cooked through. Let cool, then slice into strips. In a medium saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed. Fluff with a fork and let cool. Using a zester or grater, zest the grapefruit, orange, lemon, and lime. Juice the citrus fruits into a small bowl. Whisk together citrus zest, juice, olive oil, salt, and pepper to make the dressing. In a large bowl, combine cooked quinoa, mixed greens, sliced chicken, cilantro, and toasted almonds. Drizzle with citrus dressing and toss to coat. Gently fold in diced avocado. Serve immediately.

Prep Time: 15 minutes

Cook Time: 30 minutes

Dental 3d

[elfelondra]

These moist and flavorful muffins combine the rich taste of pumpkin with the sweetness of ripe bananas and the crunch of walnuts. Perfect for a cozy fall morning or any time you crave a tasty treat!

Ingredients: 1 cup canned pumpkin puree. 2 ripe bananas, mashed. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, melted. 2 eggs. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup chopped walnuts.

Instructions: Preheat your oven to 350F 175C. Grease a muffin tin or line it with paper liners. In a large bowl, combine the pumpkin puree, mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well combined. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the chopped walnuts. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Banana Walnut Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Heel To Heal Superhero 5k

[elfelondra]

Bacon Cabbage Noodles is a simple and hearty comfort food dish that combines the smoky flavor of bacon with tender cabbage and egg noodles. It's a quick and easy meal that's perfect for a cozy night in.

Ingredients: 4 slices of bacon. 1/2 head of cabbage, thinly sliced. 8 oz egg noodles. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chicken broth. 2 tablespoons butter. 1/4 cup grated Parmesan cheese. Chopped fresh parsley for garnish.

Instructions: In a large skillet over medium heat, cook the bacon until crispy. Crumble the bacon after taking it out of the skillet. Put it away for later. Add the chopped garlic and the sliced cabbage to the same skillet with the bacon drippings. Saut the cabbage for approximately five minutes, or until it begins to wilt and take on a hint of brown color. Boil a large pot of salted water while the cabbage is cooking. As directed on the package, cook the egg noodles until they are al dente. After draining, set aside. When the cabbage is in the skillet, add the cooked noodles. Add the black pepper, salt, and crumbled bacon and stir. Add the chicken broth and simmer, uncovered, until the broth has mostly evaporated, about 2 minutes. After taking the skillet off of the burner, add the butter and stir until it melts and evenly coats the noodles and cabbage. Top with grated Parmesan cheese and chopped fresh parsley as a garnish. Enjoy your delectable comfort food while it's still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Crinkhill National School

[elfelondra]

This slow cooker ham is a crowd-pleaser, with its sweet and tangy glaze that caramelizes beautifully as it cooks. Perfect for holidays or any special occasion, this recipe yields tender and flavorful ham that will have everyone asking for more!

Ingredients: 1 bone-in ham 7-9 pounds. 1 cup brown sugar. 1/2 cup maple syrup. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1 tablespoon ground cloves. 1 teaspoon ground cinnamon.

Instructions: Put the ham in the crock pot. Put Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and brown sugar in a bowl. Together, mix them well. Make sure the mixture covers the ham evenly as you pour it over it. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the ham is soft and the internal temperature reaches 140F. If you can, baste the ham with the juices every so often while it's cooking. The ham should be left to rest for a few minutes after being cooked before it is sliced. The slow cooker juices should be served with the sliced ham.

Prep Time: 15 minutes

Cook Time: 360 minutes

My Little Pony Party

[elfelondra]

The marinated and grilled pork in tacos al Pastor, which taste of pineapple, achiote, and spices, makes them a classic Mexican street food. There is just the right amount of sweet, savory, and spicy in these tacos.

Ingredients: 2 lbs pork shoulder, thinly sliced. 4 cloves garlic, minced. 1 onion, finely chopped. 3/4 cup pineapple juice. 2 tablespoons achiote paste. 1 tablespoon white vinegar. 1 teaspoon dried oregano. 1 teaspoon cumin. Salt and pepper to taste. Corn tortillas. Fresh cilantro, chopped. White onion, thinly sliced. Salsa verde or salsa roja. Lime wedges.

Instructions: In a bowl, mix the minced garlic, chopped onion, pineapple juice, achiote paste, white vinegar, dried oregano, cumin, salt, and pepper to create the marinade. Add the thinly sliced pork shoulder to the marinade and refrigerate for at least 2 hours or overnight. Preheat your grill or a grill pan over medium-high heat. Thread the marinated pork onto skewers or a vertical rotisserie trompo if available. Grill the pork until it's charred and cooked through, about 5-7 minutes on each side. While the pork is grilling, warm the corn tortillas on the grill for a minute on each side. Once the pork is cooked, remove it from the grill and thinly slice it. Serve the sliced pork in warm tortillas, topped with fresh cilantro, sliced white onion, and your choice of salsa. Squeeze fresh lime juice over the tacos before serving. Enjoy your delicious Tacos al Pastor!

Prep Time: 20 minutes

Cook Time: 15 minutes

Breakthrough Harvest Church

[elfelondra]

Indulge in the ultimate comfort food with this fancy chowder featuring succulent lobster and crab meat, perfectly paired with creamy potatoes. This rich and flavorful dish promises to warm your soul and delight your taste buds with its luxurious blend of seafood goodness.

Ingredients: 2 lobster tails, meat removed and chopped. 1 cup crab meat. 2 tablespoons butter. 1 onion, chopped. 2 cloves garlic, minced. 3 cups diced potatoes. 4 cups seafood broth. 1 cup heavy cream. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Add the minced garlic and chopped onion and saut until the garlic smells good. Add the diced potatoes and cook for 5 minutes. Add the seafood broth, then lower the heat and cook until the potatoes are soft. To finish cooking, add the chopped lobster and crab meat. Add the heavy cream, season with salt and pepper to taste, and let it cook for five more minutes. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

red white and blue rabbitry

[elfelondra]

Enjoy the rich and decadent flavors of these chocolate turtle cupcakes that you made yourself. The inside of these moist chocolate cupcakes is full of gooey caramel. There are chocolate chips and pecans inside, and a delicious caramel drizzle on top. Just what you need to satisfy your sweet tooth!

Ingredients: 1 and 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped pecans. 12 caramel candies, unwrapped. 1/4 cup heavy cream. 12 pecan halves for garnish. Chocolate sauce and caramel sauce optional, for drizzling.

Instructions: Preheat your oven to 350F 175C. Line a cupcake tin with 12 cupcake liners. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture, and beat until well combined. Gradually add the dry ingredient mixture and buttermilk to the wet ingredients, alternating between them, starting and ending with the dry ingredients. Mix until just combined. Fold in the semi-sweet chocolate chips and chopped pecans. Divide the cupcake batter evenly among the 12 cupcake liners. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, in a small saucepan, combine the unwrapped caramel candies and heavy cream. Heat over low heat, stirring constantly, until the caramels are fully melted and the mixture is smooth. Once the cupcakes are done baking, remove them from the oven and allow them to cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Once the cupcakes are cool, drizzle each one with the caramel sauce and chocolate sauce optional. Top each cupcake with a pecan half for garnish. Your Homemade Chocolate Turtle Cupcakes are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 20 minutes

Raphael Escobar

[elfelondra]

Fresh vegetables and a tasty sesame dressing make this Japanese Sesame Dressing Salad a real treat. The crunchy vegetables go well with the savory and nutty dressing, which makes it a great side dish or light meal on its own.

Ingredients: 2 tablespoons toasted sesame seeds. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon mirin. 1 tablespoon honey. 1 clove garlic, minced. 1/2 teaspoon grated ginger. 2 tablespoons vegetable oil. 4 cups mixed salad greens. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/2 red bell pepper, thinly sliced. 1/4 cup edamame beans, steamed and shelled. 1/4 cup sliced almonds, toasted. Salt and pepper to taste.

Instructions: Toast the sesame seeds over medium-low heat in a dry pan until they turn golden brown. Take them off the heat and let them cool down. Toast the sesame seeds and mix them with the soy sauce, rice vinegar, mirin, honey, minced garlic, and grated ginger in a small bowl. This will make the dressing. Pour the vegetable oil in slowly while whisking the dressing to mix it. Add pepper and salt to taste. Mixed salad greens, sliced cucumber, julienned carrot, thinly sliced red bell pepper, edamame beans, and toasted sliced almonds should all be put in a large salad bowl. Put the sesame dressing on top of the salad and gently toss it around to cover everything. Serve right away as a healthy and refreshing Japanese sesame dressing salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

1st Class Wellness

[elfelondra]

This Chicken Spinach Artichoke Pull-Apart Bread Tart has tender chicken and the flavors of a classic spinach and artichoke dip. It's made in a convenient and tasty pull-apart bread style. It's great for parties, get-togethers, or as a different take on dinner during the week.

Ingredients: 1 pre-made pizza dough. 1 cup cooked chicken, shredded. 1 cup frozen spinach, thawed and drained. 1 cup marinated artichoke hearts, chopped. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Roll out the pizza dough into a rectangle shape on a lightly floured surface. In a bowl, mix together shredded chicken, spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, mayonnaise, minced garlic, salt, and pepper until well combined. Spread the mixture evenly over the rolled-out pizza dough. Cut the dough into small squares or rectangles. Stack the squares or rectangles on top of each other, forming a layered stack. Transfer the layered dough into a greased tart pan or baking dish. Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and the filling is bubbly. Remove from the oven and let it cool for a few minutes before serving. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

#gettogethersnacks, #foodiefinds, #spinachartichokedip

13 Olyphants

[elfelondra]

This recipe is keto-friendly and calls for rubbing tender, juicy chicken breasts with a tasty paprika spice blend. It goes well with roasted asparagus for a healthy and filling meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 pound asparagus, trimmed. 2 tablespoons grated Parmesan cheese.

Instructions: Get the oven ready by heating it up to 400F 200C. Put garlic powder, onion powder, salt, black pepper, and olive oil in a small bowl. Spread the spice mix out on all sides of the chicken breasts. Put chicken breasts on a baking sheet that has parchment paper on it. Put the asparagus on the baking sheet around the chicken. Put grated Parmesan cheese on top of the asparagus. Place the chicken in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the internal temperature reaches 165F 75C. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 25 minutes

Salontique

[elfelondra]

Indulge in these delicious flourless fudge cookies that are both gluten-free and delightfully low in calories. The rich cocoa flavor and gooey chocolate chips make for an irresistible treat.

Ingredients: 1 cup unsweetened cocoa powder. 2 cups powdered sugar. 1/4 teaspoon salt. 3 large egg whites. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, whisk together the cocoa powder, powdered sugar, and salt until well combined. Add the egg whites and vanilla extract to the dry mixture. Mix until a thick batter forms. Fold in the chocolate chips. Spoon small portions of the batter onto the prepared baking sheet, leaving space between each for spreading. Bake for 10-12 minutes, or until the cookies have a slightly cracked appearance. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Rosario's Pueblo