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The St. Louis Ragtimers - tennisschool nossik versteeg - KPXR Online - educ criadora 4 edicao - Randi Reppen's website

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This chilled cucumber avocado soup with grilled corn is a healthy and tasty summer dish that will help you cool off on a hot day. The fresh cucumber, tangy lime juice, and creamy avocado and Greek yogurt go so well together. The grilled corn adds a wonderful smoky sweetness to the mix. This simple but tasty soup will make you feel better and please your taste buds.

Ingredients: 2 ripe avocados. 2 large cucumbers, peeled and chopped. 2 ears of corn, grilled and kernels removed. 1/2 cup fresh cilantro leaves. 4 cups vegetable broth. 1/2 cup plain Greek yogurt. 1/4 cup fresh lime juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: In a blender, combine avocados, cucumbers, grilled corn kernels, cilantro, vegetable broth, Greek yogurt, lime juice, and minced garlic. Blend until smooth and creamy, adding more vegetable broth if necessary to reach your desired consistency. Season the soup with salt and pepper to taste. Chill the soup in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Serve the chilled cucumber avocado soup garnished with additional cilantro leaves and grilled corn kernels if desired. Enjoy your refreshing and healthy summer soup!

Prep Time: 15 minutes

Cook Time: 0 minutes

hier

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These vegan Pad Thai summer rolls are a fresh and delicious twist on traditional Pad Thai. They're packed with veggies, rice noodles, and peanuts, all wrapped up in a rice paper wrapper. Perfect for a light and healthy meal!

Ingredients: 8 rice paper wrappers. 1 red bell pepper, julienned. 1 yellow bell pepper, julienned. 1 large carrot, julienned. 1 cucumber, julienned. 1 cup cooked rice noodles. 1/2 cup chopped fresh cilantro. 1/4 cup chopped peanuts. Lime wedges, for serving.

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Prep Time: 20 minutes

Cook Time: 0 minutes

albulaps

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Energize your day with this delightful espresso. It's the perfect pick-me-up when you need a boost of energy.

Ingredients: 1 shot of espresso. 1 teaspoon of sugar. 2 tablespoons of hot water. 1/4 cup of frothed milk.

Instructions: Make a shot of coffee. In a different bowl, whip the milk until it's smooth. Mix sugar with hot water, then add it to the espresso. Pour the frothed milk on top of the espresso mix. Enjoy your energizing espresso after a light stir.

Prep Time: 5 minutes

Cook Time: 0 minutes

art soul workshop

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This Vanilla Fudge recipe is a classic treat that's creamy, sweet, and bursting with vanilla flavor. It's perfect for satisfying your sweet tooth or gifting to friends and family during special occasions.

Ingredients: 2 cups white sugar. 1 cup heavy cream. 1/2 cup unsalted butter. 1/4 cup corn syrup. 1/4 cup milk. 1 teaspoon vanilla extract.

Instructions: Set aside a square baking dish that has been greased. Put sugar, heavy cream, butter, corn syrup, and milk in a saucepan with a heavy bottom. While stirring the mixture all the time over medium-low heat, cook until a candy thermometer reads 240F 115C. It should take around 15 to 20 minutes. After taking the pan off the heat, add the vanilla extract and stir it in. Put the mixture into the baking dish that has been ready. Allow it to cool at room temperature for a few hours, or until it sets. Cut the fudge into squares or any other shape you want after it has set. Keep the vanilla fudge at room temperature in a container that won't let air in. Have fun with your homemade vanilla fudge!

Prep Time: 10 minutes

Cook Time: 20 minutes

Weebly Beecost

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This Sesame Shrimp Stir-Fry with Spinach is a delicious and healthy meal packed with vibrant colors and flavors. The sesame-infused sauce adds a delightful twist to this classic stir-fry, making it a perfect weeknight dinner option.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp sesame oil. 3 cloves garlic, minced. 1 inch ginger, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 5 cups fresh spinach leaves. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp honey. 1 tsp cornstarch. 1/4 cup water. 2 tbsp sesame seeds. Salt and pepper to taste.

Instructions: In a small bowl, mix soy sauce, rice vinegar, honey, cornstarch, and water to create the sauce. Set aside. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add shrimp and stir-fry for 2-3 minutes until they turn pink. Remove shrimp from the skillet and set aside. In the same skillet, add the remaining 1 tbsp sesame oil and heat it up. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add sliced red and yellow bell peppers and stir-fry for 2-3 minutes until they start to soften. Add fresh spinach leaves to the skillet and stir-fry until they wilt, about 2 minutes. Return the cooked shrimp to the skillet and pour the sauce over the ingredients. Stir-fry everything together for an additional 2-3 minutes until the sauce thickens and coats the ingredients. Season with salt and pepper to taste and sprinkle sesame seeds over the stir-fry. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Pļaviņu vidusskola

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A delicious and hearty Chicken Tortilla Soup that combines shredded chicken with a variety of flavorful ingredients. Topped with crunchy tortilla chips, melted cheddar cheese, fresh cilantro, and creamy avocado, this soup is a perfect blend of textures and tastes.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 1 cup onion, diced. 1 cup bell pepper, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, undrained. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 4 cups chicken broth. Salt and pepper to taste. 1 cup tortilla chips, crushed, for garnish. 1 cup shredded cheddar cheese, for garnish. 1/2 cup fresh cilantro, chopped, for garnish. 1 avocado, sliced, for garnish. Lime wedges, for serving.

Instructions: Cook the onion, bell pepper, and garlic in a large pot until they become soft. Don't forget to add the corn, cumin, chili powder, paprika, and cayenne pepper. You can also add diced tomatoes with green chilies. Use a stir to mix. Add the chicken broth and slowly bring the soup to a boil. Add pepper and salt to taste. Let the flavors blend for 15 to 20 minutes while it simmers. Add crushed tortilla chips, shredded cheddar cheese, chopped cilantro, avocado slices, and lime wedges to the top of the hot soup to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jennifer Mercier

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These deviled eggs are a healthy and tasty snack or appetizer that are also paleo-friendly. They are great for people on the paleo diet because they don't have any dairy or processed foods in them.

Ingredients: 6 hard-boiled eggs. 2 tablespoons paleo-friendly mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon apple cider vinegar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon paprika. Salt and pepper to taste. Fresh chives for garnish optional.

Instructions: Separate the hard-boiled eggs into halves along their length. Remove the yolks with care and put them in a bowl. With a fork, mash the egg yolks. Then, add the Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper. Mix until everything is smooth and well mixed. You can use a spoon or a piping bag to put the yolk mixture into the egg white halves. Add paprika and, if you want, fresh chives to the top. Put it in the fridge for at least 30 minutes before you serve it. Enjoy your tasty deviled eggs that are paleo-friendly!

Prep Time: 15 minutes

Cook Time: 10 minutes

michelle martin

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You should have these Pimento Cheese-Stuffed Sliders at your tailgate. These burgers are juicy, cheesy, and full of flavor, so they'll be a hit at any party or game day.

Ingredients: 1 lb ground beef. 1/2 cup pimento cheese. Salt and pepper to taste. Slider buns. Lettuce leaves. Sliced tomatoes. Sliced red onions. Mayonnaise. Ketchup. Mustard.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Cut the ground beef into equal parts and shape them into small patties that are just bigger than the slider buns. On both sides of each patty, sprinkle salt and pepper. Make a hole in the middle of each of the patties from half of them. Put a tablespoon of pimento cheese in the middle of each patty that has been pressed down. Stack the rest of the patties on top of the cheese-filled ones, then seal the edges to make stuffed patties. The stuffed sliders should be cooked for three to four minutes on each side, or until they are done the way you like them. Start making the sliders while you toast the buns on the grill until they're golden and a little crispy. Spread mustard, mayonnaise, and ketchup on the bottom half of each bun before putting the sliders together. On top of the sauces, put a lettuce leaf and a tomato slice. One slider patty stuffed with pimento cheese should be put on each bun. Add the other half of the bun and some sliced red onions on top. At your tailgate party, serve these tasty sliders with pimento cheese while they're still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

The Pulse

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This keto-friendly steak recipe features a flavorful sweet chili basil sauce that perfectly complements the juicy steak. It's a satisfying dish packed with protein and low in carbs, making it ideal for those following a ketogenic diet.

Ingredients: 2 steaks preferably ribeye or sirloin. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup sugar-free sweet chili sauce. 2 tablespoons soy sauce or coconut aminos. 2 cloves garlic, minced. 1 tablespoon fresh basil leaves, chopped. 1 tablespoon lime juice. 1 teaspoon grated ginger.

Instructions: Season steaks with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to desired doneness. Remove steaks from skillet and let rest. In the same skillet, add sweet chili sauce, soy sauce, garlic, basil, lime juice, and ginger. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly. Pour the sweet chili basil sauce over the rested steaks. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

le site jardins montaigne

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For a creamy twist, red lentils are added to this hearty farmhouse tomato soup. This dish is warm and healthy, perfect for cold days.

Ingredients: 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, chopped. 1 celery stalk, chopped. 1 can 28 oz diced tomatoes. 4 cups vegetable broth. 1 cup red lentils, rinsed. 1 tsp dried thyme. Salt and pepper to taste. 1/2 cup heavy cream optional. Fresh basil leaves, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Saut until vegetables are tender, about 5 minutes. Stir in diced tomatoes, vegetable broth, red lentils, and dried thyme. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are cooked and flavors are blended. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Stir in heavy cream, if using. Serve hot, garnished with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 30 minutes

Angels Time

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This lemon herb chicken on the grill is full of flavor and great for a summer keto meal. The zesty marinade gives the chicken bright citrus notes, and the fresh herbs give it more flavor and depth. It is easy to make and cook quickly, which makes it a great choice for weeknight meals or cookouts on the weekends.

Ingredients: 4 boneless, skinless chicken breasts. 2 lemons, juiced and zested. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon fresh thyme leaves. 1 tablespoon fresh rosemary leaves. Salt and pepper to taste.

Instructions: To make a marinade, put oil, minced garlic, thyme, rosemary, salt, and pepper in a small bowl. Add lemon juice and zest. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Do not open the bag or cover the dish. Put it in the fridge for at least 30 minutes and up to 4 hours. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook chicken breasts on the grill for 6 to 8 minutes on each side, or until they are done and the juices run clear. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

digby village preschool

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Creamy Parmesan Tomato Soup is a rich and comforting soup that is easy to make in a pressure cooker. Wonderful for a cozy night in!

Ingredients: 1 can 28 oz crushed tomatoes. 1 cup heavy cream. 1 cup chicken broth. 1/2 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1/4 cup all-purpose flour. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Set the pressure cooker to 'Saut' mode and melt the butter. Add chopped onions and minced garlic, saut until softened. Sprinkle flour over the onion-garlic mixture and stir to create a roux. Pour in chicken broth, stirring continuously to avoid lumps. Add crushed tomatoes, dried basil, dried oregano, salt, and pepper. Mix well. Cancel 'Saut' mode and close the pressure cooker lid. Set to 'Soup' mode for 5 minutes. Once done, release pressure manually and open the lid carefully. Stir in heavy cream and grated Parmesan cheese until well combined. Serve hot, garnished with fresh basil leaves if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Weebly Beecost

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Ground beef, tomatoes, spices, and tender elbow macaroni come together in Texas Beefaroni to make a hearty and comforting dish. It's a traditional Texan take on a childhood favorite that's great for a cozy family dinner or a potluck.

Ingredients: 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 can 6 oz tomato paste. 2 cups beef broth. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups elbow macaroni, uncooked. 1 cup shredded cheddar cheese.

Instructions: Warm up the ground beef in a big pan over medium-low heat until it turns brown. Put in the minced garlic and diced onion. Cook until the onion turns clear. Add tomato sauce, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper, and mix well. Turn the heat down to low and cook for 10 minutes. Add elbow macaroni that hasn't been cooked and stir it around well. Put the lid back on and cook for another 10 to 12 minutes, or until the macaroni is soft. Take the food off the heat and top it with shredded cheddar cheese. Put the lid on top and wait 5 minutes for the cheese to melt. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Cool 97.5

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This Quinoa Veggie Bowl is a perfect combination of nutty quinoa, fresh vegetables, and tangy feta cheese. It's a wholesome and satisfying meal prep option that can be enjoyed cold or at room temperature.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup bell peppers, assorted colors, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool to room temperature. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell peppers, red onion, and parsley. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the quinoa mixture and toss to combine. Sprinkle crumbled feta cheese on top. Serve immediately or refrigerate for later use.

Prep Time: 15 minutes

Cook Time: 15 minutes

International Conference on Business and Entrepreneurship Education

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These Chicken Avocado Salad Roll Ups are a delicious and healthy lunch option. The combination of tender chicken, creamy avocado, and fresh vegetables, all wrapped in a tortilla, creates a satisfying and flavorful meal. Perfect for a quick and easy lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 2 ripe avocados, diced. 1/2 cup diced red bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 2 tablespoons lime juice. 1 teaspoon cumin. Salt and pepper to taste. 4 large tortillas or wraps. Lettuce leaves for wrapping. Sliced tomatoes optional, for garnish.

Instructions: Grate the avocado, dice the red bell pepper, dice the red onion, and chop the cilantro. Put all of this in a large bowl. Whisk the cumin, salt, pepper, lime juice, and mayonnaise together in a separate small bowl until everything is well mixed. Put the mayonnaise mix on top of the chicken and avocado mix. Toss everything together gently until it's all covered. Put one of the big wraps or tortillas on a clean surface. Leave some space around the edges of the tortilla so that you can roll it up. Put some of the chicken and avocado salad on each lettuce leaf. Fold the tortilla's sides in, and then roll it up tight from the bottom to make a wrap. Do it again with the rest of the salad mixture and tortillas. For serving, you can cut the wraps in half diagonally if you want to. If you want, you can add sliced tomatoes as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hunger Games Music

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These gluten-free cheese waffles are a savory twist on classic waffles. They are loaded with cheddar and Parmesan cheese, making them irresistibly cheesy and delicious. Perfect for a gluten-free breakfast or brunch!

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup grated cheddar cheese. 1/4 cup grated Parmesan cheese. 1/2 tsp baking powder. 1/2 tsp salt. 1/4 tsp black pepper. 2 large eggs. 1/2 cup milk. 2 tbsp melted butter. Cooking spray or oil for waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a mixing bowl, combine the gluten-free all-purpose flour, cheddar cheese, Parmesan cheese, baking powder, salt, and black pepper. In another bowl, whisk together the eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until well combined. Lightly grease the waffle iron with cooking spray or oil. Pour the waffle batter into the preheated waffle iron, using the recommended amount according to your waffle iron's size. Close the waffle iron and cook until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and serve hot. Enjoy your gluten-free cheese waffles with your favorite toppings!

Prep Time: 10 minutes

Cook Time: 15 minutes

lety alvarez

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These spicy maple roasted carrots are a delightful keto-friendly side dish that pairs perfectly with any meal. The combination of sweet maple syrup and spicy chili powder creates a tantalizing flavor profile, while the lemon zest adds a refreshing touch.

Ingredients: 1 lb carrots, peeled and sliced into thin sticks. 2 tablespoons olive oil. 2 tablespoons sugar-free maple syrup. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Lemon zest, for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the carrot sticks with olive oil, maple syrup, chili powder, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread the carrots in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until the carrots are tender and slightly caramelized, stirring halfway through. Remove from the oven and sprinkle with lemon zest before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

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