Former Bravo

Mount Gorkha - William Dobbie - Topi Dalmata - Kirtida Kitchen - Westmoreland Idd Awareness

[formerbravo]

A rich trifle with layers of chocolate cake, pudding, whipped cream, and tasty toppings that makes a beautiful and tasty dessert that's perfect for any event.

Ingredients: 2 cups chocolate cake, crumbled. 1 cup chocolate pudding. 1 cup whipped cream. 1/2 cup chocolate shavings. 1/4 cup caramel sauce. 1/4 cup chopped nuts. Chocolate spiders for garnish.

Instructions: Put half of the chocolate cake crumbles on the bottom of a trifle dish. Put half of the chocolate pudding on top of the cake. Then, put half of the whipped cream on top of the pudding. Add half of the chocolate shavings to the whipped cream. Put half of the caramel sauce on top of the chocolate shavings. Add half of the chopped nuts to the caramel sauce. Add the rest of the ingredients and repeat the layers, ending with a layer of whipped cream. Add chocolate spiders to the top of the trifle. Put it in the fridge for at least two hours before you serve it. Have fun with the tasty Chocolate Spider Trifle!

Prep Time: 20 minutes

Cook Time: 0 minutes

The Hammervilles

[formerbravo]

This creamy and comforting soup combines the earthy flavors of sunchokes with the subtle sweetness of fennel, creating a delightful blend of flavors. Perfect for a cozy night in or as an elegant starter for a dinner party.

Ingredients: 1 lb sunchokes, peeled and chopped. 1 fennel bulb, chopped. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. Fresh fennel fronds for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the sunchokes, fennel, onion, and garlic. About 8 to 10 minutes, or until the vegetables are soft. Put in the vegetable broth and raise the heat. After 15 to 20 minutes, the vegetables should be very soft. Blend the soup until it's smooth, either with an immersion blender or by adding small amounts at a time to a blender. Add the heavy cream and season with pepper and salt to taste. Add fresh fennel fronds on top and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

HoeHop

[formerbravo]

White Chicken Chili is a comforting and flavorful soup perfect for chilly days. It combines tender chicken, hearty white beans, and aromatic spices for a delicious meal the whole family will love.

Ingredients: 1 lb chicken breast, diced. 1 onion, chopped. 2 cloves garlic, minced. 2 cans white beans, drained and rinsed. 1 can diced green chilies. 4 cups chicken broth. 1 tsp ground cumin. 1/2 tsp dried oregano. 1/2 tsp chili powder. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 lime, juiced. Shredded cheese and sliced jalapenos for garnish.

Instructions: In a large pot, saut chicken, onion, and garlic until chicken is cooked through and onions are soft. Add white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, cayenne pepper, salt, and pepper. Bring to a simmer. Simmer for 20-25 minutes, stirring occasionally. Stir in sour cream, cilantro, and lime juice. Serve hot, garnished with shredded cheese and sliced jalapenos.

Prep Time: 15 minutes

Cook Time: 30 minutes

Home to Saint Philomena

[formerbravo]

For a cozy night in, this Cauliflower Squash Bisque is the perfect soup. It's creamy and warm. It's gluten-free, vegan, and tastes great thanks to the butternut squash, cauliflower, and warming spices.

Ingredients: 1 small head of cauliflower, chopped. 1 small butternut squash, peeled, seeded, and chopped. 1 onion, chopped. 2 cloves of garlic, minced. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 tsp curry powder. 1/2 tsp turmeric. Salt and pepper, to taste. Optional toppings: coconut yogurt, pumpkin seeds, chopped fresh herbs.

Instructions: In a large pot, saut the onion and garlic until softened. Add the cauliflower, butternut squash, vegetable broth, coconut milk, curry powder, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches. Adjust seasoning if needed. Serve hot, topped with coconut yogurt, pumpkin seeds, and chopped fresh herbs, if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Hand Crafted Horse Hair Bracelets And Key Rings

[formerbravo]

These grilled chicken kebab bowls are a flavorful and healthy meal option. The marinated chicken is tender and juicy, complemented by the refreshing cucumber salad and creamy tzatziki sauce. Perfect for a quick and satisfying dinner!

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cucumber, diced. 1 red onion, finely chopped. 2 tomatoes, diced. 1/2 cup fresh parsley, chopped. 1/2 cup Greek yogurt. 2 tablespoons fresh dill, chopped. 1 tablespoon lemon juice. 1 cup cooked quinoa or rice. Skewers for grilling. Optional: pita bread for serving.

Instructions: Olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper should all be mixed together in a bowl. Combine well. Brush the chicken cubes with the marinade after putting them on skewers. For at least 30 minutes, let them sit in the sauce. Warm up the grill over medium-high heat. The chicken skewers should be cooked all the way through and have grill marks after 10 to 12 minutes of grilling, turning them over every so often. Put diced cucumber, chopped red onion, diced tomatoes, and fresh parsley in a bowl. While the chicken is cooking, make the cucumber salad. Pour olive oil, lemon juice, salt, and pepper over the salad and toss it all together. Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper should all be mixed together in a different bowl to make the tzatziki sauce. Take the chicken off the skewers when it's done. Start by making a base of cooked quinoa or rice for the bowls. Put grilled chicken kebabs, cucumber salad, and a lot of tzatziki sauce on top. If you want, you can serve this dish with pita bread on the side. Have fun with your tasty grilled chicken kebab bowls with cucumber salad and tzatziki!

Prep Time: 20 minutes

Cook Time: 15 minutes

Jades Attic

[formerbravo]

With shrimp, crab, and lobster baked in a sweet and savory sauce, these Cuban-style baked seafood sliders are a great take on the traditional Cuban sandwich. Great for parties or as a tasty dessert after dinner!

Ingredients: 12 small slider buns. 1 lb mixed seafood shrimp, crab, lobster, chopped. 1/2 cup mayonnaise. 2 tbsp Dijon mustard. 2 tbsp honey. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1/2 tsp smoked paprika. 1/2 cup grated Swiss cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Cut the slider buns in half across the middle and put the bottom halves on a baking sheet. Cut up the seafood and put it in a bowl. Add the mayonnaise, Dijon mustard, honey, Worcestershire sauce, garlic powder, smoked paprika, Swiss cheese, and chopped cilantro. If you want, you can add salt and pepper to taste. Cover the bottom halves of the slider buns with the seafood mixture. Put the top halves of the buns on top of the sliders. Put the sliders in an oven that has already been heated up for 15 to 20 minutes, or until they are warm all the way through and the cheese is melted and bubbly. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

supriya jaya

[formerbravo]

Enjoy the rich, chocolatey flavor of these double chocolate chip cookies with a delightful caramel surprise in the center.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 12 soft caramel candies, unwrapped.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Scoop a tablespoon of cookie dough and flatten it in your palm. Place a caramel candy in the center and wrap the dough around it, forming a ball. Place the stuffed cookie dough balls on the prepared baking sheet, leaving some space between each. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the gooey caramel-filled double chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Maple Leaf Inn

[formerbravo]

These refreshing margarita popsicles are a fun twist on the classic cocktail. Perfect for parties or hot summer days, they're sure to be a hit with friends and family.

Ingredients: 1 cup tequila. 1/2 cup triple sec. 3/4 cup freshly squeezed lime juice. 1/4 cup simple syrup. Lime slices for garnish, optional.

Instructions: Put tequila, triple sec, lime juice, and simple syrup in a pitcher and mix them together. Place the mix into popsicle molds. If you want, you can decorate each mold with a slice of lime. Put in the popsicle sticks and freeze for at least 4 hours, or until the whole thing is frozen. Take them out of the molds and enjoy once they're frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

Spectemur Agendo

[formerbravo]

A delicious and healthy alternative to traditional pizza crust, this zucchini pizza crust sandwich offers a low-carb option packed with flavor and nutrients. It's perfect for those looking to cut down on carbs or sneak some extra veggies into their diet.

Ingredients: 2 large zucchinis, grated. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1 large egg, beaten. 1 teaspoon dried oregano. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Your favorite pizza toppings e.g., pepperoni, bell peppers, onions. Sandwich fillings of your choice e.g., sliced turkey, ham, lettuce, tomato.

Instructions: Preheat oven to 450F 230C. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture. In a large bowl, combine squeezed zucchini, Parmesan cheese, mozzarella cheese, beaten egg, dried oregano, garlic powder, salt, and black pepper. Mix well. Line a baking sheet with parchment paper. Spread zucchini mixture onto the parchment paper, forming a thin crust. Bake in preheated oven for 15-20 minutes or until the crust is golden brown and edges are crispy. Remove crust from the oven and let it cool slightly. Top the crust with your favorite pizza toppings. Place the topped crust back into the oven for another 5-7 minutes, or until the cheese is melted and bubbly. Once done, let the pizza crust cool slightly before slicing it into sandwich-sized pieces. Assemble your sandwiches by placing your desired fillings between two slices of the zucchini pizza crust. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Brandons Harvey

[formerbravo]

With these tasty turkey burgers, you can taste the flavors of the Southwest. A zesty kick comes from the corn, black beans, and spices that are packed into them. It's great for a quick and tasty meal!

Ingredients: 1 lb ground turkey. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 1/4 cup corn kernels. 1/4 cup black beans, drained and rinsed. 1/4 cup chopped fresh cilantro. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and avocado slices for toppings. Sliced pepper jack cheese optional.

Instructions: Diced red onion, diced red bell pepper, corn kernels, black beans, cilantro, chili powder, cumin, salt, and pepper. Put all of these ingredients in a bowl and mix them together. Take the mixture and shape it into 4 burger patties. Set your grill or griddle on the stove to medium-high heat to get it ready. Pick up the turkey burger patties and place them on the grill. Cook for five to six minutes on each side, or until they are fully cooked and have grill marks. No need to: While the burgers are still cooking, add a slice of pepper jack cheese to each one. Put the burger buns on the grill and toast them for one minute, or until they get a little brown. Place slices of lettuce, tomato, and avocado on the bottom bun of each burger. Then, add the turkey burger patty, with or without cheese. Put the top bun on top of the burger, and it's ready to be served.

Prep Time: 15 minutes

Cook Time: 12 minutes

Rictse 2019

[formerbravo]

This Vanilla Mint Green Smoothie is a delightful blend of creamy vanilla, refreshing mint, and nutritious spinach. It's a perfect choice for a quick and healthy breakfast or a post-workout snack.

Ingredients: 1 cup almond milk. 1 cup fresh spinach leaves. 1 ripe banana. 1/2 teaspoon vanilla extract. 1/4 teaspoon mint extract. 1 tablespoon honey or maple syrup optional. Ice cubes optional.

Instructions: Place almond milk, fresh spinach leaves, ripe banana, vanilla extract, and mint extract in a blender. If desired, add honey or maple syrup for sweetness. Optionally, include a few ice cubes for a colder smoothie. Blend all the ingredients until smooth and creamy, ensuring there are no visible spinach leaves. Pour the Vanilla Mint Green Smoothie into a glass or a to-go cup. Enjoy your refreshing and nutritious smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Pa Tur Med Motorcykel Og Udstyr

[formerbravo]

It's very simple to make these garlic butter mushrooms in a slow cooker, and they taste great. You can serve them as a side dish or over rice or pasta.

Ingredients: 1 lb mushrooms, sliced. 4 cloves garlic, minced. 1/4 cup butter, melted. 1 tablespoon olive oil. 1 tablespoon soy sauce. 1/2 teaspoon thyme. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: In a bowl, mix together melted butter, minced garlic, olive oil, soy sauce, thyme, salt, and pepper. Place sliced mushrooms in the slow cooker. Pour the butter mixture over the mushrooms and toss to coat evenly. Cover and cook on low for 3-4 hours, stirring occasionally. Once mushrooms are tender, sprinkle with fresh chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 180 minutes

Anahatamary

[formerbravo]

Indulge in the decadent flavors of double dark chocolate with these rich and buttery shortbread cookies. They're perfect for satisfying your chocolate cravings and make a delightful treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup powdered sugar. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup dark chocolate chips.

Instructions: Melt the butter and mix it with the powdered sugar in a large bowl until the mixture is light and fluffy. Mix in the vanilla extract and cocoa powder until everything is well mixed. Mix in the all-purpose flour and salt slowly until a soft dough forms. Spread the dark chocolate chips out evenly in the dough as you fold them in. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for at least an hour. Start by heating the oven to 350F 175C. Place the chilled dough rounds on a baking sheet that has been lined with parchment paper. Cut the rounds into 1/4-inch thick slices. Put it in the oven for 12 to 15 minutes, or until the edges feel a little firm. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 15 minutes

Teabowl National

[formerbravo]

Enjoy the sweet and rich flavors of a creamy caramel latte. It's the perfect thing to take with you on trips because it makes coffee both comforting and energizing.

Ingredients: 1 shot of espresso. 1 cup of milk. 2 tablespoons of caramel syrup. Whipped cream optional.

Instructions: Brew a shot of espresso using your espresso machine. Heat the milk in a saucepan or microwave until hot but not boiling. Pour the hot milk into a blender, add the caramel syrup, and blend until frothy. Pour the caramel milk mixture into a mug. Add the freshly brewed espresso shot to the mug and stir to combine. Top with whipped cream if desired. Enjoy your creamy caramel latte!

Prep Time: 5 minutes

Cook Time: 5 minutes

Low Carb Believer

[formerbravo]

The savory and sweet flavors in these Chorizo and Sweet Potato Tacos go so well together. The chorizo gives it a spicy kick, and the sweet potatoes make it hearty and a little sweet. The apple and pomegranate salsa gives these tacos a burst of color and freshness. The flavors and textures are just right.

Ingredients: 1 lb chorizo sausage. 2 medium sweet potatoes, peeled and diced. 1 red onion, finely chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 8 small taco tortillas. 1 cup diced apples. 1/2 cup pomegranate seeds. 1/4 cup chopped fresh cilantro. 2 tbsp lime juice. 1/4 cup crumbled queso fresco cheese. Sour cream and lime wedges for serving.

Instructions: In a large skillet over medium heat, cook the chorizo sausage until browned and cooked through. Break it into crumbles as it cooks. Remove from the skillet and set aside. In the same skillet, add the diced sweet potatoes and chopped red onion. Cook until the sweet potatoes are tender and slightly browned, about 10 minutes. Stir in the minced garlic, ground cumin, and chili powder. Cook for another 2 minutes until fragrant. Season with salt and pepper to taste. Return the cooked chorizo to the skillet and mix it with the sweet potato mixture. Cook for an additional 2 minutes to heat through. In a medium bowl, combine the diced apples, pomegranate seeds, chopped cilantro, and lime juice to make the salsa. Toss to combine. Warm the taco tortillas in a dry skillet or microwave according to the package instructions. To assemble the tacos, spoon the chorizo and sweet potato mixture onto each tortilla. Top with the apple and pomegranate salsa and crumbled queso fresco cheese. Serve the tacos with sour cream and lime wedges on the side. Enjoy your Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa!

Prep Time: 20 minutes

Cook Time: 20 minutes

The Candleford Chronicle

[formerbravo]

These Pirate Cake Pops are sure to please the young explorers! These treats are a tasty and entertaining addition to any party, and they're ideal for a pirate-themed celebration. They are very popular with the daring crew because of the edible gold accents and pirate details!

Ingredients: 1 box of chocolate cake mix. 1 cup chocolate frosting. 1 package of chocolate candy melts. Lollipop sticks. Edible gold spray paint. Black fondant. White icing. Red gel food coloring. Edible googly eyes.

Instructions: As directed by the manufacturer's instructions, bake the chocolate cake. After allowing the cake to cool fully, finely crumble it into crumbs using a large bowl. Add the chocolate frosting and stir until everything is well combined and the mixture holds its shape. Form the mixture into tiny cake balls and arrange them on a baking sheet that has been lined. After each cake ball has a lollipop stick inserted, freeze for approximately half an hour. Melt the chocolate candy melts in accordance with the directions on the package. Make sure every cake pop is completely covered by dipping it into the melted chocolate and allowing any excess to fall off. For a touch of piratery, spray edible gold spray paint on the cake pops before the chocolate sets. Cut out shapes for pirate hats using rolled-out black fondant. Use a small amount of melted chocolate to affix them to the cake pops. On the pirate hats, use white icing to create a skull and crossbones design. To create an eye patch for the pirate faces, combine a small amount of frosting with red gel food coloring. Adhere the edible gummy eyes to the eye patches above. Before serving, let the cake pops completely set. Your pirate cake pops are prepared for the celebration, matey!

Prep Time: 45 minutes

Cook Time: 25 minutes

A. EMMANUEL LEADON

[formerbravo]

This clementine salad dressing tastes great on any salad and adds a nice citrus kick. Mixed greens taste great with clementines because they are sweet and sour at the same time. This home-made dressing will add a lot of flavor to your salad.

Ingredients: 4 clementines, juiced and zested. 1/4 cup olive oil. 1 tablespoon honey. 1 tablespoon Dijon mustard. Salt and pepper to taste. Mixed greens or your favorite salad ingredients.

Instructions: In a small bowl, combine the clementine juice and zest. Add olive oil, honey, Dijon mustard, salt, and pepper to the bowl. Whisk together until well combined. Taste and adjust the seasoning as needed. Toss the mixed greens or your favorite salad ingredients with the clementine dressing just before serving. Enjoy your refreshing Clementine Salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

Ufos The Truth Is Out There