Enseisong

Uk Marriage - Sanketlipi - Halun - eastfootspa - Teabowl National

[enseisong]

A BBQ feast under the stars, with colorful streamers and warm cafe lights all around, will make your Fourth of July party more fun. It's a party with lots of tasty treats and fun for a memorable Independence Day!

Ingredients: 2 packs of colorful streamers. 1 set of outdoor cafe lights. BBQ grill. Assorted meats burgers, hot dogs, chicken. Buns. BBQ sauce. Sides of your choice coleslaw, potato salad, corn on the cob.

Instructions: Hang the outdoor cafe lights in a zigzag pattern across the party area. Attach colorful streamers to the lights, creating a festive and patriotic atmosphere. Preheat the BBQ grill to medium-high heat. Season and grill the assorted meats to perfection. Warm the buns on the grill for a toasty touch. Brush BBQ sauce onto the grilled meats for extra flavor. Arrange the meats on a serving platter, surrounded by the buns. Set up a self-serve station with sides like coleslaw, potato salad, and corn on the cob. Encourage guests to enjoy the delicious BBQ while surrounded by the vibrant streamers and cafe lights.

Prep Time: 30 minutes

Cook Time: 20 minutes

AmsOil-Indy

[enseisong]

A rich and creamy chicken soup with the flavors of chile relleno, perfect for a comforting keto-friendly meal.

Ingredients: 2 cups cooked shredded chicken. 2 poblano peppers, roasted, peeled, and chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 1 cup shredded Monterey Jack cheese. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and cook until the onion is soft. Chop up some poblano peppers and add them along with cumin and smoked paprika. Put in the chicken broth and raise the heat. Put in the chicken shreds and let it cook for 10 minutes. Add heavy cream and shredded Monterey Jack cheese and mix well until the cheese melts and the soup is smooth. Add pepper and salt to taste. Serve hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Wired TC

[enseisong]

A delicious take on a traditional treat, these donuts are made with sourdough. The donuts gain a lovely, airy texture and a distinct flavor from the sourdough starter. Perfect as a sweet snack or for breakfast.

Ingredients: 1 cup active sourdough starter. 1/4 cup sugar. 2 tablespoons melted butter. 1/2 teaspoon salt. 1/2 teaspoon vanilla extract. 1/2 teaspoon ground nutmeg. 2 cups all-purpose flour. Oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the active sourdough starter, sugar, melted butter, salt, vanilla extract, and ground nutmeg. Gradually add the all-purpose flour and mix until a sticky dough forms. Cover the bowl with plastic wrap and let the dough ferment at room temperature for 8-12 hours, or overnight. After fermentation, roll out the dough on a floured surface to about 1/2 inch thickness. Use a donut cutter or a glass to cut out donut shapes. Make sure to also cut out the centers. Place the donuts and donut holes on a baking sheet lined with parchment paper, cover, and let them rise for 30-45 minutes. In a deep pot, heat oil to 350F 175C. Carefully drop the donuts into the hot oil and fry until they turn golden brown, about 1-2 minutes per side. Remove the fried donuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Once the donuts have cooled slightly, dust them generously with powdered sugar. Serve and enjoy your homemade sourdough donuts!

Prep Time: 20 minutes

Cook Time: 10 minutes

Cherry Hollands Rabbitry

[enseisong]

A creamy and delicious Keto-friendly chicken and broccoli Alfredo cooked to perfection in the Instant Pot.

Ingredients: 1.5 lbs chicken breasts, diced. 2 cups broccoli florets. 1 cup chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tsp Italian seasoning. Salt and pepper to taste.

Instructions: Season diced chicken with salt, pepper, and Italian seasoning. Place chicken, broccoli, chicken broth, heavy cream, garlic, and Parmesan cheese in the Instant Pot. Close the lid and set the Instant Pot to Manual mode for 5 minutes at high pressure. Once done, quick release the pressure and open the lid. Stir the contents to combine and let it sit for a few minutes to thicken. Serve hot, garnished with additional Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

Margaux Rodrigues

[enseisong]

Start your day with these mouthwatering breakfast sandwiches. They are perfect for a quick and satisfying breakfast that will keep you energized all morning.

Ingredients: 14 large eggs. 14 slices of bacon. 14 slices of cheddar cheese. 14 English muffins. Salt and pepper to taste. Butter for toasting.

Instructions: Preheat your oven to 350F 175C. While the oven is heating, cook the bacon in a large skillet over medium heat until it's crispy. Remove the bacon from the skillet and drain it on paper towels. In the same skillet, remove some of the bacon fat, leaving just a little for cooking the eggs. Crack the eggs into the skillet and cook them over medium-low heat, seasoning with salt and pepper. You can cook them over-easy or scramble them, depending on your preference. While the eggs are cooking, split and toast the English muffins with a little butter until they're golden brown. Once the eggs are cooked to your liking, assemble the sandwiches. Place a slice of cheddar cheese on the bottom half of each English muffin. Top with a cooked egg and a slice of crispy bacon. Place the other half of the English muffin on top to create a sandwich. Wrap each sandwich in aluminum foil and place them in the preheated oven for about 5 minutes, just until the cheese melts and everything is warmed through. Remove from the oven, unwrap, and serve hot. Enjoy your delicious breakfast sandwiches!

Prep Time: 15 minutes

Cook Time: 20 minutes

BROWNZ CONSTRUCTIONZ CONCRETE

[enseisong]

North Indian food lovers love this restaurant-style creamy butter chicken, which is also called Murgh Makhani. Its tomato-based sauce is thick and flavorful.

Ingredients: 500g chicken breasts, cut into bite-sized pieces. 1 cup yogurt. 2 tablespoons lemon juice. 1 tablespoon ginger paste. 1 tablespoon garlic paste. 1 teaspoon chili powder. 1 teaspoon turmeric powder. 1 teaspoon garam masala. Salt to taste. 2 tablespoons butter. 1 onion, finely chopped. 1 cup tomato puree. 1/2 cup cream. 1 tablespoon kasuri methi dried fenugreek leaves. Fresh cilantro leaves for garnish.

Instructions: In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, chili powder, turmeric powder, garam masala, and salt. Add chicken pieces, coat well, and marinate for at least 30 minutes. Heat butter in a pan over medium heat. Add chopped onions and saut until golden brown. Add marinated chicken along with the marinade to the pan. Cook until chicken is browned and cooked through, stirring occasionally. Pour in tomato puree and cook for another 5 minutes. Stir in cream and kasuri methi. Simmer for 2-3 minutes until the sauce thickens. Garnish with fresh cilantro leaves and serve hot with naan or rice.

Prep Time: 40 minutes

Cook Time: 20 minutes

Coln Choir Website

[enseisong]

These white and dark chocolate peanut butter cookie dough bonbons combine creamy peanut butter, two kinds of chocolate, and a hint of vanilla. They're ideal for satisfying your sweet tooth.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup white chocolate chips. 1/2 cup dark chocolate chips. 1 cup white chocolate, melted for dipping. 1/2 cup dark chocolate, melted for drizzling.

Instructions: Mix the softened unsalted butter, powdered sugar, vanilla extract, and creamy peanut butter in a bowl. Mix until everything is smooth and well mixed. Add the all-purpose flour slowly to the peanut butter mixture and mix it in until a dough forms. The dark and white chocolate chips should be carefully mixed into the cookie dough. Put the cookie dough balls on a baking sheet that has been lined with parchment paper. To make the cookie dough balls firmer, put the baking sheet in the freezer for 15 to 20 minutes. In separate bowls that can go in the microwave, melt the dark chocolate and white chocolate for 20 seconds at a time, stirring between each time until the chocolate is smooth. No longer freeze the cookie dough balls. Dip each ball into the melted white chocolate with a fork or toothpick. Tap off any extra chocolate, then put the balls back on the parchment paper. For extra flair, drizzle the melted dark chocolate over the cookie dough candies that have been covered in white chocolate. To let the chocolate set, put the candies back in the freezer for another 10 to 15 minutes. Take the bonbons out of the freezer and enjoy once the chocolate is set.

Prep Time: 30 minutes

Cook Time: 0 minutes

Bass Custom Airbrushing

[enseisong]

Savor the traditional taste of gluten-free graham crackers. These homemade gluten-free graham crackers are great as a base for marshmallow treats or as a snack when making s'mores.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp xanthan gum. 1/2 tsp cinnamon. 1/4 tsp salt. 1/4 cup cold unsalted butter, cubed. 2 tbsp honey. 2 tbsp cold water. 1 tsp vanilla extract.

Instructions: All-purpose flour without gluten, almond flour, brown sugar, baking soda, baking powder, xanthan gum, cinnamon, and salt should all be combined in a food processor. Toss in the cold cubed butter and pulse until coarse crumbs form. Mix the vanilla extract, cold water, and honey in a small bowl. Once the dough comes together, pour the wet mixture into the food processor and pulse. Shape the dough into a disc, transfer it to a piece of plastic wrap, and chill it for at least half an hour. Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Roll out the chilled dough to a thickness of about 1/8 inch between two sheets of parchment paper. Shape the graham crackers with a cookie cutter and place them on the baking sheet that has been preheated. Make holes in the crackers with a fork to mimic the classic graham cracker design. Bake for 12 to 15 minutes, or until golden brown around the edges. Before serving, let the crackers cool fully on a wire rack. Keep enclosed in a sealed container.

Prep Time: 45 minutes

Cook Time: 15 minutes

Annani Services

[enseisong]

This restaurant-style salsa dip is bursting with fresh flavors and just the right amount of heat. It's perfect for parties, gatherings, or simply snacking at home. The combination of tomatoes, onions, jalapeños, and cilantro creates a vibrant and irresistible dip that pairs perfectly with crispy tortilla chips.

Ingredients: 4 large tomatoes, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Diced tomatoes, chopped onion, minced garlic, jalapeo pepper, and chopped cilantro should all be put in a large bowl. Put ground cumin and lime juice in the bowl. Depending on your taste, add salt and pepper to taste. Combine all the ingredients and mix them well. Put the bowl in the fridge for at least an hour with the lid on to let the flavors mix. Cool it down and serve it with tortilla chips or your favorite Mexican food.

Prep Time: 15 minutes

Cook Time: 0 minutes

BFO Kaarten

[enseisong]

Rather than potatoes, this dish uses cauliflower instead, making it a low-carb take on the classic loaded baked potato casserole. It's a tasty side dish or main course for people on the ketogenic diet because it has bacon, cheese, and sour cream in it.

Ingredients: 1 head cauliflower, cut into florets. 4 slices bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 2 green onions, chopped. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Steam or boil cauliflower florets until tender, about 5-7 minutes. Drain well and pat dry with paper towels. In a large bowl, combine cauliflower, crumbled bacon, cheddar cheese, sour cream, green onions, Parmesan cheese, salt, and pepper. Mix well. Transfer the mixture to a greased casserole dish and spread evenly. Bake in the preheated oven for 20-25 minutes, or until hot and bubbly. Serve hot, garnished with additional green onions if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Angling Road Runner 5K

[enseisong]

Tofu skeptics will love this tasty and simple recipe for seared tofu. The cornstarch coating gives the dish a crispy outside while the marinade adds depth of flavor.

Ingredients: 1 block extra firm tofu, pressed and sliced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 teaspoon grated ginger. 1 clove garlic, minced. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: In a bowl, whisk together soy sauce, sesame oil, maple syrup, ginger, and garlic. Add sliced tofu to the marinade and let it sit for 15-20 minutes. Remove tofu from marinade and coat each slice with cornstarch. Heat vegetable oil in a skillet over medium-high heat. Add tofu slices to the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Serve tofu hot, garnished with sesame seeds and chopped green onions.

Prep Time: 20 minutes

Cook Time: 10 minutes

Athlacca National School

[enseisong]

The flavors of tacos are combined with fresh ingredients in this low-carb, delicious, and nutritious recipe for Paleo taco chicken salad. It's a filling supper for any occasion because it's full of protein, good fats, and colorful veggies.

Ingredients: 2 chicken breasts, cooked and shredded. 1 avocado, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1 bell pepper, diced. 2 cups mixed greens. 1/4 cup cilantro, chopped. 1/4 cup lime juice. 2 tbsp olive oil. 1 tsp cumin. 1 tsp paprika. 1/2 tsp garlic powder. Salt and pepper to taste.

Instructions: In a large bowl, combine the shredded chicken, avocado, cherry tomatoes, red onion, bell pepper, mixed greens, and cilantro. In a small bowl, whisk together the lime juice, olive oil, cumin, paprika, garlic powder, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and toss gently to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Barb Round

[enseisong]

Curtis Stone's Steak and Green Bean Stir-Fry is a quick and delicious weeknight dinner option. Tender flank steak and crisp green beans are tossed in a savory sauce with hints of garlic and ginger, creating a satisfying and flavorful meal.

Ingredients: 1 lb flank steak, thinly sliced. 1 lb green beans, trimmed and halved. 2 cloves garlic, minced. 1 thumb-sized piece of ginger, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 2 tablespoons vegetable oil. 1 teaspoon cornstarch. 1/2 teaspoon sugar. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.

Instructions: In a small bowl, mix soy sauce, oyster sauce, cornstarch, sugar, and a pinch of salt and pepper. Set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan. Add the sliced flank steak to the hot pan and stir-fry for 2-3 minutes or until browned. Remove the cooked steak from the pan and set it aside. In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Add the halved green beans to the pan and stir-fry for 4-5 minutes until they are tender-crisp. Return the cooked steak to the pan, and pour the sauce over the steak and green beans. Stir-fry for an additional 2 minutes to heat everything through and thicken the sauce. Taste and adjust the seasoning with more salt and pepper if needed. Serve the steak and green bean stir-fry hot, garnished with sesame seeds and sliced green onions. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Yazoo Mowers

[enseisong]

For the Fourth of July, enjoy this cool Sutter Home Strawberry Sparkler! This drink is a great choice for holiday celebrations because it has just the right amount of fruity flavors and fizz.

Ingredients: 1 bottle Sutter Home White Zinfandel. 1 cup sliced strawberries. 1 cup sparkling water. 1/4 cup fresh mint leaves. Ice cubes.

Instructions: In a large pitcher, combine Sutter Home White Zinfandel and sliced strawberries. Refrigerate for at least 1 hour to allow flavors to meld. Before serving, add sparkling water and mint leaves to the pitcher. Stir gently to combine. Fill glasses with ice cubes and pour the strawberry sparkler over the ice. Garnish with additional mint leaves and strawberry slices, if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Cornelius Berkowitz

[enseisong]

Indulge guilt-free with these fudgy chocolate beet brownies, packed with the goodness of beets and free from gluten, refined sugar, and animal products.

Ingredients: 2 cups shredded beets. 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond butter. 1/4 cup non-dairy milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Shred the beets and mix them with the cocoa powder, maple syrup, melted coconut oil, almond butter, nondairy milk, vanilla extract, baking powder, and salt in a large bowl. Make sure the ingredients are well mixed. Add the chocolate chips that don't contain dairy. Put the batter into an 8x8-inch baking dish that has been greased. If you stick a toothpick into the middle and it comes out mostly clean, it's done. Let it cool down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Musi Kart

[enseisong]

Enjoy the rich and creamy flavors of a chai tea latte in frozen popsicle form! These delightful treats are perfect for cooling down on hot summer days or as a unique dessert option for any occasion.

Ingredients: 2 cups brewed chai tea, cooled. 1 cup whole milk. 1 cup heavy cream. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cardamom. Pinch of ground cloves.

Instructions: Mix the cooled chai tea, milk, cream, sugar, vanilla extract, cinnamon, ginger, cardamom, and cloves in a large bowl. Use a whisk to break up the sugar and make sure the ingredients are well mixed. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place a popsicle stick in each mold. Put the popsicles in the freezer for at least six hours, or until they are completely frozen. Once the popsicles are frozen, run warm water over the outside of the molds for a few seconds to carefully take them out. Serve right away and enjoy the cool taste of a chai tea latte in the form of a popsicle!

Prep Time: 15 minutes

Cook Time: 360 minutes

21 Hetherington

[enseisong]

A flavorful and healthy salad featuring grilled chicken, black beans, charred poblano peppers, and a delightful pumpkin-red curry vinaigrette. This salad is a perfect blend of textures and flavors, making it a satisfying meal option.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup canned black beans, drained and rinsed. 2 poblano peppers. 1 cup mixed greens or lettuce. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup roasted pumpkin seeds pepitas. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup pumpkin puree. 1 tablespoon red curry paste. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 clove garlic, minced. 1/4 teaspoon ground cumin. 1/4 teaspoon ground coriander. 1/4 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 2 tablespoons fresh cilantro, chopped for garnish.

Instructions: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear them until cooked through, about 5-7 minutes per side. Let them rest for a few minutes, then slice into strips. While the chicken is cooking, char the poblano peppers directly over a gas flame or under the broiler until the skin is blackened and blistered. Place them in a sealed plastic bag for a few minutes to steam, then peel off the skin, remove the seeds, and slice the peppers into strips. In a large salad bowl, combine the mixed greens, black beans, cherry tomatoes, red onion, and charred poblano pepper strips. To make the vinaigrette, whisk together the pumpkin puree, red curry paste, rice vinegar, honey, minced garlic, ground cumin, ground coriander, paprika, and cayenne pepper in a small bowl until well combined. Drizzle the pumpkin-red curry vinaigrette over the salad ingredients and toss to coat. Divide the salad onto serving plates, top with sliced grilled chicken, and sprinkle with roasted pumpkin seeds and fresh cilantro. Serve immediately and enjoy your Chicken, Black Bean, and Charred Poblano Salad with Pumpkin-Red Curry Vinaigrette!

Prep Time: 20 minutes

Cook Time: 15 minutes

Orchids Thai Restaurant