Flaming To Ad Art

Estrielutte - Alexis Carlson - Aoh Alpbach - Kaelinian Cooper - Tell Tale Chapbooks

[flamingtoadart]

A tasty shot that tastes like the famous Pineapple Upside Down Cake. It has sweet pineapple, vanilla, and a hint of cherry flavors.

Ingredients: 1 part vanilla vodka. 1 part pineapple juice. Splash of grenadine. Maraschino cherry for garnish.

Instructions: Pour vanilla vodka and pineapple juice into a shaker with ice. Shake well. Strain into shot glasses. Add a splash of grenadine to each shot glass for color. Garnish with a maraschino cherry on the rim of each glass.

Prep Time: 5 minutes

Cook Time: 0 minutes

Aoh Alpbach

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This hearty baked rigatoni dish has homemade meatballs tucked between layers of pasta and marinara sauce. A gooey mix of mozzarella and Parmesan cheese covers the whole thing. It's a meal that everyone loves and is great for family dinners or get-togethers with friends.

Ingredients: 1 lb rigatoni pasta. 1 batch homemade meatballs see recipe below. 4 cups marinara sauce. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Fresh basil leaves, for garnish.

Instructions: Preheat the oven to 375F 190C. Cook the rigatoni according to package instructions until al dente. Drain and set aside. In a large baking dish, spread a thin layer of marinara sauce. Add half of the cooked rigatoni to the baking dish, then layer with half of the remaining marinara sauce. Place the homemade meatballs evenly over the sauce and rigatoni. Sprinkle half of the mozzarella and Parmesan cheese over the meatballs. Layer the rest of the rigatoni on top of the cheese, followed by the remaining marinara sauce. Top with the remaining mozzarella and Parmesan cheese. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Garnish with fresh basil leaves before serving.

Prep Time: 30 minutes

Cook Time: 35 minutes

jessie hieber

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A delicious and comforting dish featuring tofu, noodles, and vegetables, all simmered in a flavorful curry coconut sauce.

Ingredients: 200g firm tofu, diced. 200g noodles of your choice. 1 cup mixed vegetables bell peppers, carrots, broccoli, etc., chopped. 2 tablespoons curry paste. 1 can 400ml coconut milk. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Cook noodles according to package instructions, drain, and set aside. In a large skillet, heat vegetable oil over medium heat. Add garlic and ginger, saut for 1 minute. Add diced tofu to the skillet, season with salt and pepper, and cook until golden brown on all sides. Add mixed vegetables to the skillet and cook until they begin to soften. Stir in curry paste and cook for another minute until fragrant. Pour in coconut milk and soy sauce, stir well to combine. Let the mixture simmer for 5-7 minutes until the sauce thickens slightly. Add cooked noodles to the skillet, toss to coat them in the sauce. Drizzle sesame oil over the noodles and gently mix. Serve hot, garnished with fresh cilantro leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

moira

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Sausage Pizza Sliders have all the tastes of pizza and are easy to eat. These little sandwiches are great for parties, game days, or a quick dinner.

Ingredients: 12 dinner rolls or slider buns. 1 lb Italian sausage, cooked and crumbled. 1 cup marinara sauce. 2 cups shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons butter, melted. 1 teaspoon garlic powder. 1 teaspoon Italian seasoning. 1/2 teaspoon crushed red pepper flakes optional.

Instructions: Warm the oven up to 175F 350C. Flip the dinner rolls or slider buns over and put the bottom halves in a baking dish that has been greased. Cover the bottom halves of the rolls with marinara sauce. Add sausage that has been cooked to the marinara sauce. Add mozzarella cheese shreds and Parmesan cheese grated on top. To make a sandwich, put the top halves of the rolls on top of the cheese. Melt the butter and add the garlic powder, Italian seasoning, and crushed red pepper flakes. Mix them together in a small bowl. After mixing the spices with the butter, brush it on top of the sandwiches. Put foil over the baking dish and bake for 15 minutes. Take off the foil and bake for five more minutes, or until the cheese melts and starts to bubble. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Ath Rail

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This Slow Cooker Sweet Thai Chili Meatballs recipe is a great mix of sweet and savory tastes with a touch of spice. They are quick and easy to make, and everyone at the table will love them.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped cilantro. 1 egg. 1/2 cup sweet Thai chili sauce. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1/4 cup sliced green onions. 1 tablespoon sesame seeds. Cooked rice or noodles, for serving.

Instructions: In a bowl, mix together ground beef, breadcrumbs, cilantro, egg, garlic, and ginger until well combined. Shape mixture into meatballs, about 1 inch in diameter. In a separate bowl, whisk together sweet Thai chili sauce and soy sauce. Place meatballs in the slow cooker and pour the sauce over them. Toss gently to coat. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until meatballs are cooked through. Sprinkle with sliced green onions and sesame seeds before serving. Serve over cooked rice or noodles. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Il Biscottaio Di Mattia Gabriele

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Delight in the flavors of fall with these pumpkin slice and bake cookies. They're a perfect blend of pumpkin, warm spices, and crunchy nuts, making them an ideal treat for cozy gatherings or festive occasions.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped nuts such as pecans or walnuts.

Instructions: Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Add the pumpkin puree, egg, and vanilla extract and mix them in well. Mix the flour, baking soda, cinnamon, nutmeg, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chopped nuts and mix them in. Each half of the dough should be rolled into a log about 1.5 inches across. Put the logs in the fridge for at least two hours, or until they are firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Place the chilled dough logs on the baking sheet that has been prepared. Cut the logs into rounds that are about 1/4-inch thick. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 12 minutes

The Offical Lightning

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Preacher Cookies are a traditional no-bake cookie made with chocolate, peanut butter, and oats. They're simple to make and ideal for a quick sweet treat.

Ingredients: 2 cups sugar. 1/2 cup cocoa powder. 1/2 cup milk. 1/2 cup unsalted butter. 1/2 cup creamy peanut butter. 3 cups quick oats. 1 teaspoon vanilla extract. 1/2 teaspoon salt.

Instructions: Put sugar, cocoa powder, milk, and unsalted butter in a large saucepan. Over medium-low heat, stir the mixture often until it boils. Let it boil for one to two minutes, then take it off the heat. Add the peanut butter and mix it in until it's smooth. Put the salt, vanilla extract, and quick oats in the bowl. Do a thorough mix. To make cookies, drop spoonfuls of the mix onto waxed paper or a baking sheet. Set the cookies out at room temperature for about half an hour to cool down.

Prep Time: 15 minutes

Cook Time: 5 minutes

Neuro.ca

[flamingtoadart]

The sweetness of sauteed red peppers, the freshness of basil leaves, and the richness of balsamic-marinated tofu steaks are all combined in this recipe. It's a tasty and fulfilling vegan dish that is delightful.

Ingredients: 1 block tofu, pressed and sliced into steaks. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 2 red bell peppers, thinly sliced. 2 cloves garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a shallow dish, whisk together balsamic vinegar and 1 tablespoon of olive oil. Place tofu steaks in the marinade, ensuring they are well coated. Let marinate for at least 30 minutes. In a skillet over medium heat, add remaining olive oil. Add sliced red peppers and minced garlic. Saute until peppers are tender, about 5-7 minutes. Season with salt and pepper to taste. Remove tofu steaks from marinade, reserving excess marinade. In the same skillet used for peppers, add tofu steaks. Cook for 3-4 minutes on each side, or until tofu is golden brown and heated through. Pour reserved marinade into the skillet and let it simmer for 1-2 minutes, allowing it to thicken slightly. Serve tofu steaks topped with sauteed red peppers and garnish with fresh basil leaves. Enjoy your Balsamic Tofu Steaks with Sauteed Red Peppers and Basil!

Prep Time: 35 minutes

Cook Time: 15 minutes

Sasha Knock

[flamingtoadart]

This Italian-style Panino with Sausage, Scamorza, Sun-Dried Tomatoes, and Broccoli Rabe is a tasty and filling sandwich full of tasty ingredients.

Ingredients: 4 Italian sausages, cooked and sliced. 8 slices of scamorza cheese. 1/2 cup sun-dried tomatoes. 1 bunch of broccoli rabe, blanched and chopped. 4 ciabatta rolls, sliced in half lengthwise. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat a panini press or grill pan over medium heat. Brush the cut sides of the ciabatta rolls with olive oil. Layer each bottom half of the ciabatta rolls with sliced sausage, scamorza cheese, sun-dried tomatoes, and broccoli rabe. Season with salt and pepper to taste. Top with the remaining halves of ciabatta rolls. Place the sandwiches on the panini press or grill pan and cook until the bread is toasted and the cheese is melted, about 3-4 minutes. Remove from heat and serve hot.

Prep Time: 15 minutes

Cook Time: 5 minutes

Duddingston field

[flamingtoadart]

Teriyaki Tofu Katsu is a delicious dish with Japanese influences that consists of crispy tofu slices covered in a teriyaki sauce that is both sweet and savory. It's ideal for anyone searching for a filling and tasty dinner, including vegans and vegetarians.

Ingredients: 1 block extra firm tofu. 1/4 cup soy sauce. 2 tablespoons mirin. 2 tablespoons brown sugar. 1 tablespoon rice vinegar. 1/2 teaspoon minced ginger. 1/2 teaspoon minced garlic. 1/4 cup all-purpose flour. 1/4 cup cornstarch. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup panko breadcrumbs. Oil for frying. Cooked rice, for serving. Sesame seeds, for garnish. Green onions, for garnish.

Instructions: After pressing the tofu to get rid of extra moisture, cut it into thick rectangles. To make the teriyaki sauce, combine the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a bowl. Put the panko breadcrumbs, cornstarch, and flour mixture with salt and pepper in different bowls. Tofu slices are dipped in flour mixture, cornstarch, and panko breadcrumbs in order of preference. In a skillet set over medium heat, add oil and fry the tofu until it turns golden brown and crisps on both sides. After taking the tofu out of the skillet, drain it on paper towels. Pour the teriyaki sauce into the same skillet and heat it until it thickens a bit. Replacing the tofu in the skillet, cover it with teriyaki sauce. Serve hot with green onions and sesame seeds on top of cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Forward man

[flamingtoadart]

Spice up your Easter table with these Keto-friendly Sriracha Deviled Eggs. They pack a punch of flavor with a creamy, spicy filling balanced by the richness of the egg yolks. Perfect for a festive gathering or a flavorful snack!

Ingredients: 6 hard-boiled eggs. 2 tablespoons mayonnaise. 1 tablespoon sriracha sauce. 1 teaspoon dijon mustard. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon chopped chives optional, for garnish.

Instructions: Separate the hard-boiled eggs into halves along their length. Take the egg yolks out and put them in a bowl. Add the sriracha sauce, dijon mustard, salt, and black pepper to the egg yolks. Mix and mash until it's smooth. Add the yolk mixture back to the egg whites and spread it out evenly with a spoon or a pastry bag. If you want, you can add chopped chives as a garnish. Chill until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Valley Presbyterian Church

[flamingtoadart]

You can enjoy these healthy ice cream sandwiches without feeling bad about it! These treats are a healthy alternative to regular desserts because they are made with ripe bananas, Greek yogurt, and almond flour.

Ingredients: 2 ripe bananas, mashed. 1/2 cup Greek yogurt. 2 tbsp honey. 1 tsp vanilla extract. 1 cup almond flour. 1/4 cup cocoa powder. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup dark chocolate chips, melted.

Instructions: Preheat oven to 350F 175C. In a bowl, mix mashed bananas, Greek yogurt, honey, and vanilla extract until well combined. In another bowl, combine almond flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, stirring until a dough forms. Line a baking sheet with parchment paper. Spread the dough evenly onto the parchment paper, about 1/4 inch thick. Bake for 12-15 minutes or until firm. Let cool completely. Using a cookie cutter, cut out circles from the baked dough. Spread a layer of melted dark chocolate onto half of the circles. Place a scoop of banana ice cream on top of the chocolate-covered circles. Top with the remaining circles to create sandwiches. Place the sandwiches in the freezer for at least 1 hour before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

miguel rodriguez

[flamingtoadart]

Enjoy the tropical flavors of mango with this easy-to-make ice cream recipe that doesn't need eggs. It's made without a machine, which makes it easy and simple.

Ingredients: 3 cups ripe mango chunks. 1 can 14 oz sweetened condensed milk. 2 cups heavy cream. 1 teaspoon vanilla extract.

Instructions: Using a blender, blend the chunks of ripe mango until they are smooth. Mix the pureed mango with vanilla extract and sweetened condensed milk in a large bowl. Combine well. Whip the heavy cream in a different bowl until stiff peaks form. Mix the whipped cream into the mango mixture slowly until everything is well mixed. Put the mixture in a container that can go in the freezer. Freeze for at least 6 hours, or until it is firm. Take the mango ice cream out of the freezer and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Os Arhitektura

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Chickpea Celery Salad is a cool and herbaceous dish made with celery, red onion, and fresh thyme. The earthy flavors of the chickpeas go well with the crunch of the celery. The dressing, which has garlic and lemon juice in it, brings everything together for a tasty and healthy salad.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 3 celery stalks, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh thyme leaves. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Put the celery, red onion, parsley, thyme leaves, and chickpeas in a large bowl. Add the olive oil, lemon juice, minced garlic, salt, and pepper to a different small bowl, and mix them together using a whisk. To make sure everything is covered, pour the dressing over the chickpea mixture and toss it around. Put the salad in the fridge for at least 30 minutes with the lid on so the flavors can mix. Serve cold, and if you want, add more thyme leaves to the top.

Prep Time: 15 minutes

Cook Time: 0 minutes

sekinan essay

[flamingtoadart]

This Quick and Easy Egg Salad Sandwich recipe is a delicious and satisfying meal that can be prepared in no time. The creamy egg salad with a hint of Dijon mustard pairs perfectly with the crunch of celery and red onion. Enjoy it as a quick lunch or a light dinner option.

Ingredients: 4 hard-boiled eggs, chopped. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup finely chopped celery. 1/4 cup finely chopped red onion. Salt and pepper to taste. 4 slices of bread. Lettuce leaves optional. Tomato slices optional.

Instructions: In a bowl, combine the chopped hard-boiled eggs, mayonnaise, and Dijon mustard. Add the finely chopped celery and red onion to the egg mixture. Mix until well combined. Season the egg salad with salt and pepper to taste. Adjust seasoning as needed. Toast the slices of bread until they are golden brown. Spread a generous portion of the egg salad onto two of the toasted bread slices. If desired, add lettuce leaves and tomato slices on top of the egg salad. Top with the remaining two slices of toasted bread to create sandwiches. Cut each sandwich in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Valley Presbyterian Church

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With these Salty Caramel Oat Bars, you can enjoy the delightful combination of sweet caramel and the savory touch of sea salt. Ideal for holiday gatherings or whenever you crave a tasty treat.

Ingredients: 1 cup old-fashioned oats. 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1/4 teaspoon salt. 1/2 cup caramel sauce. 1 teaspoon sea salt flakes.

Instructions: Warm the oven up to 350F 175C and grease a square baking pan. Melt the butter and add the brown sugar, 1/4 teaspoon of salt, and oats to a bowl. Mix until it falls apart. About two-thirds of the mixture should be pressed into the bottom of the baking pan to make a crust. It should take about 15 minutes for the crust to get a light golden color around the edges after cooking in a hot oven. In a small bowl, mix the caramel sauce and sea salt flakes together while the crust is baking. When the crust is done, take it out of the oven and pour the caramel mixture over it in a straight line. Break up the rest of the oat mixture and sprinkle it on top of the caramel. Put the pan back in the oven and bake for another 20 to 25 minutes, or until the top is golden brown. Take it out of the oven and let it cool in the pan for a while before moving it to a wire rack to finish cooling. Cut it into bars when it's cool and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

skilo

[flamingtoadart]

Indulge in the creamy goodness of this Vegan Mexican Chocolate Sweet Potato Pudding. Combining the natural sweetness of sweet potatoes with the richness of cocoa powder and spices like cinnamon and chili powder, this pudding is a delightful dessert that's both satisfying and nutritious.

Ingredients: 2 medium sweet potatoes, cooked and peeled. 1 ripe avocado. 1/4 cup cocoa powder. 1/4 cup maple syrup or agave nectar. 1 teaspoon ground cinnamon. 1/2 teaspoon chili powder. 1/4 teaspoon ground nutmeg. Pinch of salt. 1/2 cup plant-based milk such as almond or coconut milk. 1 teaspoon vanilla extract. Toppings: chopped nuts, sliced bananas, shredded coconut.

Instructions: Put the cooked sweet potatoes, cocoa powder, maple syrup or agave nectar, ground cinnamon, chili powder, ground nutmeg, salt, plant-based milk, and vanilla extract in a food processor. If you need to, scrape down the sides of the bowl to make sure everything is well mixed. Blend until smooth and creamy. Taste it and add more sugar or spices if you think it needs it. Put the pudding in bowls for serving. Put it in the fridge for at least 30 minutes before you serve it. Before serving, you can add chopped nuts, sliced bananas, shredded coconut, or anything else you like. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Biung Ismahasan