FiddyGÇÖs Biddies

Mrabbi Hillel - Duddingston field - pinup doll australia - Richard Leopold - The Offical Lightning

[fiddysbiddies]

These Antipasto Skewers with Marinated Mozzarella Balls are a delightful and colorful appetizer perfect for any gathering. The marinated mozzarella balls add a burst of flavor to every bite, complemented by the freshness of cherry tomatoes, the richness of salami, and the brininess of olives. They are quick to prepare and sure to impress your guests.

Ingredients: 8 ounces mozzarella balls, drained. 1/4 cup extra-virgin olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes optional. Salt and black pepper to taste. 8 cherry tomatoes. 8 slices of salami. 8 pitted olives. 8 small fresh basil leaves. 8 wooden skewers, soaked in water.

Instructions: In a small bowl, combine the olive oil, minced garlic, dried oregano, red pepper flakes if using, salt, and black pepper. Mix well to make the marinade. Add the drained mozzarella balls to the marinade and toss to coat. Let them marinate for at least 30 minutes, or longer for more flavor. Thread the marinated mozzarella balls, cherry tomatoes, salami slices, olives, and fresh basil leaves onto the soaked wooden skewers in your desired order. Repeat until all skewers are assembled. Place the skewers on a serving platter and drizzle any remaining marinade over the top. Serve immediately as a delicious appetizer or part of an antipasto platter.

Prep Time: 15 minutes

Cook Time: 0 minutes

Ang Concept

[fiddysbiddies]

Learn how to make the perfect hard-boiled eggs with a creamy yolk and no green ring. This simple method guarantees success every time.

Ingredients: 4 large eggs. Water.

Instructions: Place the eggs in a single layer in a saucepan. Add enough water to the saucepan to cover the eggs by about an inch. Place the saucepan on the stove over high heat and bring the water to a rolling boil. Once the water is boiling, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 9-12 minutes, depending on your desired level of doneness. 9 minutes for soft-boiled and 12 minutes for fully hard-boiled. While the eggs are sitting in the hot water, prepare a bowl with ice water. After the desired time has passed, use a slotted spoon to transfer the eggs to the bowl of ice water to cool rapidly and stop the cooking process. Let the eggs sit in the ice water for at least 5 minutes to ensure they are fully cooled. Tap the eggs gently on a hard surface to crack the shell, then peel the shells away. Enjoy your perfect hard-boiled eggs!

Prep Time: 5 minutes

Cook Time: 12 minutes

13 Olyphants

[fiddysbiddies]

Cherry tomatoes, fresh mozzarella cheese, and fragrant basil make up this delicious Fresh Tomato Mozzarella Salad. Extra virgin olive oil and balsamic vinegar are drizzled on top to finish. This salad is simple and refreshing, and it's great for any event.

Ingredients: 2 cups cherry tomatoes, halved. 8 oz fresh mozzarella cheese, cubed. 1/4 cup fresh basil leaves, chopped. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Put chopped basil, cherry tomatoes, and fresh mozzarella in a large bowl. Pour extra virgin olive oil and balsamic vinegar over the food. Add pepper and salt to taste. Coat everything with a light touch and mix it well. Put it in the fridge for 15 to 20 minutes before serving. Enjoy it cold!

Prep Time: 10 minutes

Cook Time: 0 minutes

Three Oak Violets

[fiddysbiddies]

Indulge in the sweet and gooey goodness of Caramallow Cupcakes. These cupcakes are a delightful combination of caramel and marshmallow flavors, making them the perfect treat for any occasion.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup caramel sauce. 1/2 cup mini marshmallows. 1/4 cup chopped pecans optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl using a whisk. Put away. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. While adding the buttermilk, start with the dry ingredients and work your way to the end with the buttermilk. Don't mix any further than that. If you want to use them, fold in the chopped pecans, mini marshmallows, and caramel sauce. Fill each cupcake liner about two-thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. If you want, you can add more mini marshmallows and drizzle more caramel sauce on top after it's cooled. Have fun with your tasty marshmallow cupcakes!

Prep Time: 15 minutes

Cook Time: 18-20

Jazz Duo

[fiddysbiddies]

Cheese-filled quinoa cakes that taste nutty from the roasted garlic and have a hint of freshness from the lemon zest.

Ingredients: 2 cups cooked quinoa. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 3 cloves roasted garlic, minced. 2 tablespoons chopped fresh parsley. 1 teaspoon lemon zest. Salt and pepper to taste. 2 eggs, beaten. 1/2 cup breadcrumbs. 2 tablespoons olive oil.

Instructions: In a large bowl, combine cooked quinoa, cheddar cheese, Parmesan cheese, roasted garlic, parsley, and lemon zest. Season the mixture with salt and pepper to taste. Add beaten eggs to the mixture and stir until well combined. Gradually add breadcrumbs until the mixture holds together. Form the mixture into patties, about 1/4 cup each. Heat olive oil in a skillet over medium heat. Cook the quinoa cakes for 3-4 minutes per side or until golden brown and cooked through. Serve the cheese quinoa cakes warm, garnished with additional parsley and lemon wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Salontique

[fiddysbiddies]

These tasty vegan rolls are great for parties or as a starter. They taste great and are full of protein and fiber.

Ingredients: 1 cup cooked quinoa. 1 cup cooked black beans, mashed. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup diced red onion. 2 tablespoons lime juice. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. 8 large lettuce leaves.

Instructions: In a bowl, combine cooked quinoa, mashed black beans, diced tomatoes, chopped cilantro, diced red onion, lime juice, cumin powder, chili powder, salt, and pepper. Mix well until evenly combined. Lay out lettuce leaves and spoon quinoa mixture onto each leaf. Roll the leaves tightly around the filling, securing with toothpicks if necessary. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Lymington Open Gardens

[fiddysbiddies]

These cocktail meatballs are the perfect appetizer for any occasion. They're savory, tangy, and incredibly easy to make in the slow cooker.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1 egg. 1/4 cup grated Parmesan cheese. 1/4 cup chopped parsley. 1 clove garlic, minced. Salt and pepper to taste. 1 cup ketchup. 1/2 cup brown sugar. 1/4 cup apple cider vinegar. 1 tbsp Worcestershire sauce. 1 tsp mustard powder.

Instructions: In a large bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, parsley, garlic, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter. In a separate bowl, mix together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Place the meatballs in the slow cooker and pour the sauce over them, making sure they are fully coated. Cover and cook on low for 4-6 hours, or until the meatballs are cooked through and the sauce has thickened. Serve hot, garnished with additional parsley if desired.

Prep Time: 20 minutes

Cook Time: 240 minutes

read around foxborough

[fiddysbiddies]

Italian Rigatoni Pie is a delightful twist on traditional pasta dishes. It features rigatoni pasta standing upright in a springform pan, filled with a savory beef and marinara sauce mixture, and topped with a generous layer of melted cheese. This dish is not only visually stunning but also incredibly flavorful, making it perfect for a family dinner or special occasion.

Ingredients: 1 lb rigatoni pasta. 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 lb ground beef. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 2 cups marinara sauce. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook rigatoni until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Put the ground beef in the pan and cook it until it turns brown. If you need to, drain the extra fat. Mix dried oregano and basil with the beef. Add salt and pepper to taste. After adding the marinara sauce, let it cook for 5 minutes. Use olive oil to grease a 9-inch springform pan. Place the rigatoni in the pan so that they are standing upright and close together. Make sure the beef and marinara sauce mixture fills all the gaps in the rigatoni. Cover the whole thing with Parmesan cheese. Put it in an oven that is already hot for 20 minutes. Shred some mozzarella cheese and put it on top after taking it out of the oven. Put it back in the oven and bake for another 10 minutes, or until the cheese melts and the sauce bubbles. Before cutting, let the rigatoni pie cool down a bit. Before serving, sprinkle with fresh basil leaves.

Prep Time: 20 minutes

Cook Time: 30 minutes

Dental 3d

[fiddysbiddies]

This Cauliflower Rice Stir-Fry is a tasty, low-carb vegan dinner that is great for people on the keto diet. It's full of brightly colored vegetables and a tasty sauce with Asian flavors.

Ingredients: 1 head cauliflower, grated. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup sliced mushrooms. 1/2 cup chopped scallions. 1/4 cup soy sauce or tamari. 2 tbsp sesame oil. 2 cloves garlic, minced. 1 tbsp grated ginger. 1 tbsp rice vinegar. 1 tbsp maple syrup. 1/4 tsp red pepper flakes optional. Salt and pepper, to taste. 1 tbsp olive oil for cooking.

Instructions: In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, rice vinegar, maple syrup, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add bell peppers, broccoli, and mushrooms. Stir-fry for 5-7 minutes until veggies are tender. Push veggies to one side of the skillet and add cauliflower rice. Cook for 3-5 minutes, stirring occasionally, until cauliflower is tender. Pour the sauce over the cauliflower rice and veggies. Stir well to combine and cook for an additional 2-3 minutes. Remove from heat and garnish with chopped scallions. Serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Toputensili

[fiddysbiddies]

Keto-friendly chicken tenders that are fried and served with a creamy avocado-cilantro dipping sauce are a tasty and filling meal. A tasty almond flour mixture is used to cover these tenders, and they are baked until golden brown. To balance things out, the creamy dip made from avocados and fresh cilantro is a nice touch.

Ingredients: 1 lb chicken tenders. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 2 large avocados. 1/4 cup fresh cilantro leaves. 1/4 cup sour cream. 1/4 cup mayonnaise. 1 clove garlic, minced. Juice of 1 lime. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put almond flour, Parmesan cheese, paprika, garlic powder, salt, and pepper in a shallow bowl. Mix them together. Spread the almond flour mixture out on a plate and coat each chicken tender evenly. Spread the tenders out on a baking sheet that has been lined with parchment paper. Put the chicken in the oven for 20 to 25 minutes, or until it's fully cooked and golden brown. Making the avocado-cilantro dipping sauce will take some time while the chicken is baking. Put avocados, cilantro, sour cream, mayonnaise, minced garlic, lime juice, salt, and pepper in a blender or food processor and blend or process until smooth. Mix until it's creamy and smooth. If you want, you can add more salt, pepper, or lime juice to taste. Dip the chicken tenders in the avocado-cilantro sauce and serve them. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tell Tale Chapbooks

[fiddysbiddies]

This Creamy Garlic Butter Salmon recipe combines tender salmon fillets with a rich and flavorful creamy garlic sauce. It's an easy yet elegant dish that's perfect for a special dinner or any night of the week.

Ingredients: 4 salmon fillets. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons unsalted butter. 1 tablespoon chopped fresh parsley. Lemon wedges for serving.

Instructions: On both sides, season the salmon fillets with salt and pepper. Warm up the olive oil in a big pan over medium-high heat. For about one minute, until the garlic smells good, add the minced garlic. It will take about 4 to 5 minutes per side for the salmon fillets to get brown on both sides after you put them in the pan. Take the salmon out of the pan and set it aside. Turn down the heat in the same pan to medium-low. Melt the butter and add the heavy cream and Parmesan cheese. It's done when the butter melts and the sauce is smooth and creamy. Add the salmon back to the pan and cover the fillets with sauce. Add two to three more minutes of cooking, until the salmon is done and the sauce has become a little thicker. Put chopped parsley on top of the salmon. With lemon wedges on the side, serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Dark Rising HQ

[fiddysbiddies]

These savoury crepes are great for a tasty breakfast or brunch. Son suaves y ligeros, y puedes llenar con los ingredientes que gustas ms. Get them ready in minutes!

Ingredients: 1 taza de harina de trigo. 2 huevos. 1 1/2 tazas de leche. 2 cucharadas de azcar. 1 cucharadita de extracto de vainilla. 1 pizca de sal. Mantequilla para engrasar la sartn.

Instructions: En un tazn grande, mezcla la harina, el azcar y la sal. Aade los huevos y bate bien la mezcla. Poco a poco, incorpora la leche y el extracto de vainilla, continuando a batir hasta que la masa est suave y sin grumos. Calienta una sartn antiadherente a fuego medio-bajo y engrsala ligeramente con mantequilla. Vierte un cucharn de masa en la sartn caliente y gira la sartn para que la masa cubra todo el fondo en una capa delgada. Cocina durante aproximadamente 2 minutos o hasta que los bordes comiencen a dorarse y se despegue fcilmente de la sartn. Con cuidado, voltea el crepe y cocina el otro lado durante otros 1-2 minutos hasta que est dorado. Repite el proceso con el resto de la masa. Sirve los crepes calientes con tu eleccin de relleno, como Nutella, frutas frescas, miel o crema batida. Disfruta de tus deliciosos crepes en sartn!

Prep Time: 10 minutes

Cook Time: 20 minutes

IMMOBILIARE ITALIA

[fiddysbiddies]

This gluten-free cucumber noodle salad with BBQ chicken is a refreshing and satisfying dish perfect for a light lunch or dinner. The crunchy cucumber noodles paired with tender grilled chicken and tangy BBQ sauce create a burst of flavors in every bite.

Ingredients: 2 large cucumbers, spiralized into noodles. 2 boneless, skinless chicken breasts, grilled and diced. 1/4 cup gluten-free BBQ sauce. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup green onions, thinly sliced. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cucumber noodles, diced chicken, cherry tomatoes, red onion, cilantro, and green onions. In a small bowl, whisk together olive oil, apple cider vinegar, and gluten-free BBQ sauce. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

red white and blue rabbitry

[fiddysbiddies]

This recipe is a lighter take on the traditional Chicken Marsala dish. It cuts calories without sacrificing taste. Great for a filling dinner during the week.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/4 cup all-purpose flour. 1 tablespoon olive oil. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 1/2 cup reduced-sodium chicken broth. 1/2 cup Marsala wine. 1/4 cup fresh parsley, chopped.

Instructions: Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add mushrooms and garlic. Cook until mushrooms are golden brown and tender, about 5 minutes. Pour in chicken broth and Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly reduced, about 5 minutes. Return chicken to the skillet and simmer for an additional 2-3 minutes to heat through and allow flavors to meld. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Swingmaniacs

[fiddysbiddies]

A quick and easy recipe for delicious peanut brittle made in the microwave. Perfect for satisfying your sweet tooth in no time!

Ingredients: 1 cup raw peanuts. 1 cup granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 tablespoon unsalted butter. 1 teaspoon vanilla extract. 1 teaspoon baking soda.

Instructions: Prepare a microwave-safe glass dish or baking sheet by greasing it with butter or using a silicone baking mat. In a microwave-safe bowl, combine the raw peanuts, granulated sugar, light corn syrup, and salt. Stir well to mix. Microwave the mixture on high for 4-5 minutes, or until it reaches a light amber color. Stir every minute to ensure even cooking. Remove the bowl from the microwave and quickly stir in the unsalted butter and vanilla extract until well combined. Return the mixture to the microwave and cook for an additional 1-2 minutes until it turns a deep golden brown. Keep an eye on it to prevent burning. Carefully remove the bowl from the microwave and quickly stir in the baking soda. The mixture will bubble up, so be cautious. Immediately pour the hot peanut brittle onto the prepared glass dish or baking sheet, spreading it out with a spatula to your desired thickness. Allow the peanut brittle to cool and harden at room temperature for about 30 minutes to 1 hour. Once completely cool and firm, break the brittle into pieces using your hands or a kitchen mallet. Store the microwave peanut brittle in an airtight container, and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

sekinan essay

[fiddysbiddies]

Horseradish and dill in yogurt make a zesty dressing that goes well with a healthy and refreshing cauliflower salad. This salad is a great way to add flavor and good things for you to your meal.

Ingredients: 1 medium cauliflower head, cut into florets. 1/2 cup Greek yogurt. 2 tablespoons fresh horseradish, grated. 2 tablespoons fresh dill, chopped. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup radishes, thinly sliced. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Put the cauliflower florets, red onion, celery, and radishes in a large bowl and mix them together. Add the grated horseradish, fresh dill, and lemon juice to a different bowl, and mix them together. Add the yogurt dressing to the cauliflower mix and toss it around until everything is well covered. Add salt and pepper to the salad as needed. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more dill on top and serve chilled.

Prep Time: 15 minutes

Cook Time: 0 minutes

Dorota Greta

[fiddysbiddies]

This tasty vegan take on the old favorite tater tots is good for you. They are made with healthy ingredients and baked until they are golden brown. You can eat them as a snack or as a side dish. Plus, they taste great and are good for you!

Ingredients: 3 medium potatoes, peeled and grated. 1 small onion, finely chopped. 2 tablespoons ground flaxseed. 3 tablespoons water. 1/4 cup nutritional yeast. 1/4 cup whole wheat flour. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Cooking spray or olive oil for greasing.

Instructions: Preheat oven to 425F 220C. In a small bowl, mix ground flaxseed and water to make a flax egg. Let it sit for 5 minutes to thicken. In a large bowl, combine grated potatoes, chopped onion, nutritional yeast, whole wheat flour, garlic powder, paprika, salt, pepper, and the prepared flax egg. Mix well until fully combined. Shape the mixture into small tater tots and place them on a baking sheet lined with parchment paper or greased with cooking spray or olive oil. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the tater tots are golden brown and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kabat Scarlett