Everything Top Model

Work. Pump. Repeat. - Qummunity Connections - Trevor Pacelli - Wolfy Vart - Fanfare Ezaart

[everythingtopmodel]

This Slow Cooker Sweet Pork with Tomatillos and Chipotles is a delicious and flavorful dish with a perfect balance of sweet and smoky flavors. The tomatillo salsa and chipotle peppers add a unique twist to the traditional sweet pork recipe.

Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 cup tomatillo salsa. 2 chipotle peppers in adobo sauce, minced. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 teaspoon ground cumin. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 onion, chopped. 3 cloves garlic, minced. 1/4 cup chopped fresh cilantro.

Instructions: In a slow cooker, combine pork, tomatillo salsa, chipotle peppers, brown sugar, apple cider vinegar, cumin, oregano, salt, pepper, onion, and garlic. Stir to coat the pork evenly with the sauce. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the pork is tender and easily shreds with a fork. Once cooked, shred the pork using two forks. Stir in chopped cilantro. Serve hot with your choice of sides, such as rice, tortillas, or in tacos. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Dr. Gottardi

[everythingtopmodel]

Tender beef short ribs braised to perfection in a flavorful herbed white wine sauce. This dish is rich, savory, and perfect for a cozy dinner.

Ingredients: 4 beef short ribs. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 cup white wine. 1 cup beef broth. 2 sprigs fresh rosemary. 2 sprigs fresh thyme. 1 bay leaf. 1 tablespoon butter. 2 tablespoons all-purpose flour.

Instructions: Warm the oven up to 325F 165C. Add salt and pepper to the short ribs. A big pot that can go in the oven should have olive oil in it. It will take about 34 minutes per side to brown the short ribs after you add them. Take it out of the pot and set it aside. Put the chopped onion in the same pot and cook for about 5 minutes, until it gets soft. After you add the garlic, cook for another minute or two. Fill the pot with white wine and beef broth. Scrape the bottom of the pot to get rid of any browned bits. Add the rosemary, thyme, and bay leaf back to the pot with the short ribs. Put the pot in an oven that has already been heated and cover it. Let the meat cook for two and a half to three hours, or until it is soft and falls off the bone. Take the pot out of the oven and put the short ribs on a plate when it's done. Wrap in foil to keep warm. Pour the cooking liquid through a strainer into a saucepan. Throw away the solids. Bring to a low boil. Make a paste beurre mani by mixing butter and flour in a small bowl. Stir the paste into the liquid that is simmering until it gets thick. Pour the white wine sauce with herbs over the short ribs before serving.

Prep Time: 20 minutes

Cook Time: 180 minutes

18 Aces To Conquer Cancer

[everythingtopmodel]

Asado de Boda Tacos are a classic Mexican dish featuring succulent red chile pork, slow-cooked to perfection. The rich, flavorful sauce made from dried chiles, aromatic spices, and tender pork makes these tacos a true culinary delight. Top them with fresh cilantro, radishes, and a squeeze of lime for an authentic taste of Mexico.

Ingredients: 3 pounds boneless pork shoulder, cut into 2-inch cubes. 4 dried New Mexico red chiles, stemmed and seeded. 2 dried guajillo chiles, stemmed and seeded. 1 onion, chopped. 4 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon dried Mexican oregano. 1/2 teaspoon ground cloves. Salt and pepper to taste. 2 tablespoons vegetable oil. 1 cup chicken broth. Corn tortillas, for serving. Chopped fresh cilantro, for garnish. Sliced radishes, for garnish. Lime wedges, for garnish.

Instructions: Place the dried chiles in a dry skillet over medium heat and toast them for a few seconds on each side until they become fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they become soft. In a blender, combine the soaked chiles, chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, salt, and pepper. Blend until you have a smooth paste. If needed, add a bit of the chile soaking liquid to help with blending. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides. Pour the chile paste over the browned pork and stir to coat the meat evenly. Cook for a few minutes to toast the chile paste and enhance the flavor. Add the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the pork is tender and fully cooked. You can add more chicken broth if needed to maintain a saucy consistency. Once the pork is cooked, shred it using two forks or your hands. Allow it to simmer in the sauce for an additional 10-15 minutes to absorb more flavor. Warm the corn tortillas in a dry skillet or microwave. To assemble the tacos, place a generous portion of the shredded pork onto each warm tortilla. Garnish with chopped cilantro, sliced radishes, and a squeeze of lime juice. Serve your delicious Asado de Boda Tacos immediately, and enjoy!

Prep Time: 30 minutes

Cook Time: 180 minutes

Alexia Laferte Coutu

[everythingtopmodel]

The vegan mango chili lime margaritas taste great because they are a mix of sour, sweet, and spicy tastes. Perfect for a drink that cools you down with a kick!

Ingredients: 2 cups frozen mango chunks. 1/4 cup lime juice. 2 tablespoons agave syrup. 1/2 teaspoon chili powder. 1/4 teaspoon cayenne pepper optional. 1 1/2 cups ice cubes. 1/4 cup tequila optional, for alcoholic version. Lime slices and chili powder, for garnish.

Instructions: Add ice cubes, lime juice, agave syrup, chili powder, and cayenne pepper if using to a blender. Blend until smooth. Mix everything together until it's smooth. If you want to make an alcoholic version, add tequila and blend again for a short time to mix it in. Roll the rims of the glasses in chili powder and then rub them with a slice of lime. Pour the margarita mix into glasses that have been set up. If you want, you can add lime slices and chili powder as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Blaire Hammond

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These Grilled Turkey Burgers with Spicy Chiles in Adobo are a delicious and slightly spicy twist on classic turkey burgers. The chipotle chiles in adobo add a smoky and spicy kick, while the pepper jack cheese and spicy mayo take them to the next level of flavor. Perfect for a summer cookout or any time you're craving a tasty burger.

Ingredients: 1 pound ground turkey. 2 chipotle chiles in adobo, minced. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 whole wheat burger buns. 4 lettuce leaves. 4 slices of tomato. 4 slices of pepper jack cheese. 1/4 cup mayonnaise. 1 tablespoon adobo sauce from the chipotle chiles can. 1 tablespoon olive oil.

Instructions: Ground turkey, chopped red onion, minced garlic, chipotle chiles, salt, and black pepper should all be mixed together in a bowl. Split the mixture in half and shape each half into a burger patty. Set your grill to medium-high heat and use olive oil to coat the grates so that food doesn't stick. Put the turkey burger patties on the grill. Cook for 5 to 6 minutes on each side, or until they're done all the way through and have nice grill marks. For the spicy mayo, mix the mayonnaise with 1 tablespoon of adobo sauce while the burgers are cooking. Just before they're done, put a slice of pepper jack cheese on top of each burger and close the grill lid. This will melt the cheese. For a minute or two, toast the whole wheat burger buns on the grill until they get a little brown. Spread a lot of the spicy mayo on the bottom half of each bun before putting the burgers together. On top of the mayo, put a lettuce leaf. Then, add a turkey burger patty with melted cheese. Place a tomato slice on top of the patty and then place the top half of the bun on top of that. Enjoy! Grill the turkey burgers and serve them with your favorite sides.

Prep Time: 15 minutes

Cook Time: 12 minutes

Texas State Shuffleboard Association

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A tasty parfait with fresh fruits on top of fluffy whipped cream and layers of creamy tapioca pudding.

Ingredients: 1/2 cup tapioca pearls. 2 cups whole milk. 1/2 cup sugar. 1/4 teaspoon salt. 2 large eggs, beaten. 1 teaspoon vanilla extract. 1 cup whipped cream. Fresh fruits for garnish.

Instructions: Water the tapioca pearls and let them soak for 30 minutes. Put the soaked tapioca, milk, sugar, and salt in a saucepan. Over medium heat, bring to a simmer while stirring all the time. Once it starts to simmer, turn down the heat to low and keep stirring until the tapioca turns clear. Beat the eggs in a different bowl and slowly whisk them in. Add a little of the hot tapioca mixture to the eggs while whisking them all the time. Put the egg mix back into the saucepan and mix it well by stirring it around. Keep cooking on low heat for another two to three minutes, or until the pudding gets thicker. Now take it off the heat and mix in the vanilla extract. Let the pudding cool all the way down. Layer the whipped cream on top of the tapioca pudding in serving glasses, beginning and ending with the pudding. Put the parfaits in the fridge for at least two hours to cool down. Put some whipped cream and fresh fruit on top before serving. Have fun with your Tapioca Pudding Parfait!

Prep Time: 45 minutes

Cook Time: 15 minutes

Anike Stander Photography

[everythingtopmodel]

A refreshing and tropical drink inspired by Sonic's Ocean Water, featuring the flavors of coconut, lemon-lime, and blue raspberry. Perfect for a summer day or anytime you crave a taste of the beach!

Ingredients: 1 cup coconut water. 1 cup lemon-lime soda. 1/2 cup blue raspberry syrup. Ice cubes. Blue food coloring optional. Whipped cream optional. Maraschino cherries optional.

Instructions: In a pitcher, combine coconut water, lemon-lime soda, and blue raspberry syrup. Stir well to combine. If desired, add a few drops of blue food coloring for a brighter blue hue. Fill glasses with ice cubes. Pour the Ocean Water mixture over the ice. Top with whipped cream and a maraschino cherry, if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Be Happy Cafe

[everythingtopmodel]

Indulge in the exotic flavors of a Mango Lassi Smoothie Bowl. Creamy yogurt, ripe mango, and aromatic spices come together for a tropical delight. Topped with a variety of textures and flavors, this smoothie bowl is a satisfying and nutritious treat.

Ingredients: 1 ripe mango, peeled and diced. 1 cup Greek yogurt. 1/2 cup milk adjust to your desired thickness. 1 tablespoon honey or maple syrup optional, for sweetness. 1/2 teaspoon ground cardamom. 1/4 teaspoon ground turmeric. Toppings: Sliced fresh mango, chopped nuts, chia seeds, shredded coconut, and granola.

Instructions: Dice the mango and put it in a blender with Greek yogurt, milk, honey or maple syrup if you want to use it, ground cardamom, and ground turmeric. Blend until smooth and creamy. Add more milk if you want it to be thicker. Put the smoothie with mango and lassi into a bowl. Add granola, chopped nuts, chia seeds, shredded coconut, and thin slices of fresh mango on top. Serve your Mango Lassi Smoothie Bowl right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Firma Gabris

[everythingtopmodel]

A delicious and comforting vegan casserole with penne pasta, vegetables, and vegan cheese.

Ingredients: 1 lb penne pasta. 1 can 14 oz diced tomatoes. 1 can 14 oz tomato sauce. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup frozen peas. 1 cup vegan cheese, shredded. 1/4 cup nutritional yeast. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper, to taste.

Instructions: Preheat oven to 375F 190C. Cook penne pasta according to package instructions, drain, and set aside. In a large skillet, saut onion, garlic, bell pepper, and zucchini until softened. Add diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Cook for another 5 minutes. Stir in cooked pasta, frozen peas, and nutritional yeast. Mix well. Transfer the mixture to a casserole dish and sprinkle vegan cheese on top. Bake for 20-25 minutes, until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Cheddr

[everythingtopmodel]

These vegan chocolate chip cookies with pumpkin spice are soft, moist, and taste great. Great for fall or any time you want a tasty vegan treat!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Add the vegan chocolate chips and mix them in until they are spread out evenly in the dough. Place dough on the baking sheet that has been prepared, leaving space between each cookie. Bake for 12 to 15 minutes, or until the edges start to turn a light golden color. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 15 minutes

Long Monica

[everythingtopmodel]

This is a vegan version of the traditional Greek soup. It has fresh herbs on top of leeks, carrots, and orzo pasta in a lemony broth.

Ingredients: 2 leeks, sliced. 2 carrots, diced. 1/2 cup orzo pasta. 6 cups vegetable broth. 1/3 cup lemon juice. 1/2 cup chopped fresh parsley. 1/2 cup chopped fresh dill. Salt and pepper, to taste. 2 tablespoons olive oil. 1/4 cup vegan yogurt optional, for serving.

Instructions: In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, and saut until softened, about 5 minutes. Add the vegetable broth and bring to a simmer. Stir in the orzo pasta and cook until tender, about 10 minutes. In a small bowl, whisk together the lemon juice and a ladleful of hot broth. Slowly pour the lemon mixture into the soup, stirring constantly. Remove the pot from the heat and stir in the parsley and dill. Season with salt and pepper to taste. Serve hot, garnished with a dollop of vegan yogurt if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Michael Orr

[everythingtopmodel]

Indulge in these delicious low carb sunflower seed butter chocolate chip cookies to satisfy your sweet tooth without the guilt. Grain-free, gluten-free, and keto-friendly cookies.

Ingredients: 1 cup sunflower seed butter. 1/2 cup almond flour. 1/3 cup low-carb sweetener e.g., erythritol or stevia. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup sugar-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the almond flour, sunflower seed butter, and low-carb sweetener in a bowl and mix them together. Mix it well until it's smooth. To the bowl, add the egg, vanilla extract, baking soda, and salt. Mix it again to make a batter for cookie dough. Add the sugar-free chocolate chips and mix them in until they are spread out evenly in the dough. Using a cookie scoop or spoon, drop spoonfuls of dough onto the baking sheet that has been prepared. Leave a couple of inches between each one. Use the back of a fork to gently flatten each cookie, making a crisscross pattern on top. Before you put the cookies in the oven, heat it up. Bake them for 10 to 12 minutes, or until the edges are golden brown and flat. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. The cookies will be firmer after they have fully cooled. Sunbutter chocolate chip cookies are low in carbs. So enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

6th International Conference On Applied Chemistry And Biology

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These refreshing blackberry lavender popsicles are a delightful summer treat, combining the sweet-tart flavor of blackberries with the floral notes of lavender. Perfect for cooling down on a hot day!

Ingredients: 2 cups fresh blackberries. 1/4 cup honey. 1 tablespoon dried lavender buds. 1 cup plain yogurt.

Instructions: Put blackberries, honey, and dried lavender buds in a blender and blend them together. Mix until it's smooth. Go through a fine mesh sieve to get rid of the lavender buds and seeds. In a different bowl, mix the blackberry mixture that has been strained with plain yogurt until everything is well mixed. Place the mix into popsicle molds. Put popsicle sticks into molds and freeze them for at least four hours, or until they are solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 15 minutes

Cook Time: 0 minutes

Tribal Fusion Gypsy Dance

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These Eggnog Snickerdoodle Cookies are a delightful holiday treat, combining the warm flavors of eggnog and nutmeg with the classic snickerdoodle cinnamon-sugar coating.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon nutmeg. 1/2 cup eggnog. 1/4 cup granulated sugar for rolling. 1 teaspoon ground cinnamon for rolling.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on baking sheets. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with 1 1/2 cups of sugar in a large bowl until the mixture is light and fluffy. Add the vanilla extract, egg, and nutmeg and beat well. Mix the dry ingredients into the wet ingredients slowly, adding the eggnog in between each addition. Start with the dry ingredients and end with the eggnog. Don't mix any further than that. For rolling the cookies, mix 1/4 cup of granulated sugar and ground cinnamon in a small bowl. Roll the dough into 1-inch balls, and then coat each one in the cinnamon-sugar mix. Spread the dough balls out on the baking sheets that have been prepared, leaving about 2 inches of space between each one. Press down a little on each cookie with the palm of your hand or the bottom of a glass. For 8 to 10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty Eggnog Snickerdoodle Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Elevage Nanimo Acceuil

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A cool spritzer with floral notes from blueberry syrup and gin infused with lavender.

Ingredients: 2 oz lavender-infused gin. 1 oz blueberry syrup. 1/2 oz lemon juice. Club soda. Blueberries and lavender sprig for garnish.

Instructions: In a shaker, combine lavender-infused gin, blueberry syrup, and lemon juice. Shake well with ice. Strain into a glass filled with ice. Top with club soda. Garnish with blueberries and a sprig of lavender.

Prep Time: 5 minutes

Cook Time: 0 minutes

10th Street Garage

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The pie called Miz Helen's Bierocks Roll Up is tasty and comforting. It's made with ground beef, vegetables, and spices. For people who like hearty and tasty treats, this is a great snack or meal option.

Ingredients: 1 pound ground beef. 1/2 cup onion, chopped. 1/2 cup green cabbage, shredded. 1/4 cup carrot, grated. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups all-purpose flour. 1 package 2 1/4 teaspoons active dry yeast. 1/2 cup warm water. 1/2 cup milk. 2 tablespoons butter. 1 egg. 1 tablespoon vegetable oil.

Instructions: In a skillet, cook ground beef and onion over medium heat until browned. Drain excess fat. Add shredded cabbage, grated carrot, salt, and black pepper to the skillet. Cook for an additional 5 minutes until vegetables are tender. Remove from heat and set aside. In a mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until it becomes frothy. In a separate saucepan, heat milk and butter until the butter melts. Remove from heat and let it cool slightly. Add the yeast mixture, beaten egg, and vegetable oil to the milk mixture. Stir well. Gradually add flour to the liquid mixture, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Divide the dough into 12 equal portions and roll each portion into a 5-inch circle. Place a scoop of the meat and vegetable filling onto each dough circle. Fold the dough over the filling and seal the edges, forming a pocket. Place the bierocks on a baking sheet and let them rise for 30 minutes. Preheat your oven to 375F 190C. Bake the bierocks in the preheated oven for 20-25 minutes until they are golden brown. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

Radio On City 102.1

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This tasty and nourishing Paleo beef and vegetable stir-fry is ideal for a quick and simple weeknight supper. It's a healthy choice for people on a Paleo diet because it's full of colorful vegetables and protein from grass-fed beef.

Ingredients: 1 lb grass-fed beef sirloin, thinly sliced. 2 tablespoons coconut aminos. 1 tablespoon arrowroot powder. 1 tablespoon coconut oil. 1 onion, thinly sliced. 2 bell peppers, thinly sliced. 2 cups broccoli florets. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: To make a sauce, combine arrowroot powder and coconut aminos in a small bowl. Put aside. In a large skillet or wok, heat the coconut oil over medium-high heat. Stir-fry the beef slices in the skillet for two to three minutes, or until browned. Take out and place aside the steak from the skillet. Add the broccoli, bell peppers, and onion to the same skillet. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. Stir-fry the ginger and minced garlic in the skillet for one more minute. Place the steak back in the skillet and cover the meat and veggies with the sauce. Coat everything evenly by giving everything a good stir. Cook for a further one to two minutes, or until the sauce has thickened and the food is thoroughly heated. To taste, add salt and pepper for seasoning. If desired, sprinkle sesame seeds on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Gmina Wyznaniowa Zydowska