For Tracy Hyde

Sherm Dizzy - Icset 2018 - Media Minik - Deniques Hamstrar - Jessi Pagel

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A tasty and filling Chicken Caesar Pasta Salad with tender chicken and pasta. It tastes like a classic Caesar salad. Great for making a quick meal.

Ingredients: 8 oz penne pasta. 2 cups cooked chicken, diced. 1 cup cherry tomatoes, halved. 1/2 cup grated Parmesan cheese. 1/4 cup Caesar dressing. 1/4 cup croutons. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: Cook the penne pasta according to package instructions, then drain and rinse with cold water. In a large bowl, combine the cooked pasta, diced chicken, halved cherry tomatoes, grated Parmesan cheese, and Caesar dressing. Toss everything together until well coated with the dressing. Season with salt and pepper to taste. Garnish the salad with croutons and chopped fresh parsley. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Black Market Marvel

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A delightful treat, these Chocolate Heart Strawberry Cookies are ideal for Valentine's Day or any other special occasion. They have heart-shaped cookies drizzled with rich chocolate and topped with a fresh strawberry glaze. They're delicious as well as gorgeous!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 2 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon salt. 12-15 fresh strawberries, hulled and halved. 1 cup semi-sweet chocolate chips. Heart-shaped cookie cutter.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Roll out the cookie dough on a floured surface to about 1/4 inch thickness. Use the heart-shaped cookie cutter to cut out heart-shaped cookies from the dough. Place the heart-shaped cookies on the prepared baking sheet. Press a strawberry half onto the center of each cookie. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are set. 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. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled strawberry-topped cookies. Allow the chocolate to set before serving. Enjoy your delicious Chocolate Heart Strawberry Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

Verdegree

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This is a tasty stromboli sandwich made with pizza dough, cheese, pepperoni, and ham. It is rolled up and baked until golden brown. You can eat it for lunch, dinner, or even as a snack!

Ingredients: 1 pound pizza dough. 1/4 cup marinara sauce. 8 ounces sliced mozzarella cheese. 4 ounces sliced pepperoni. 4 ounces sliced ham. 2 tablespoons melted butter. 1 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon crushed red pepper flakes.

Instructions: Get the oven ready by heating it up to 400F 200C. Use some flour to cover a surface and roll out the pizza dough into a rectangle. Cover the dough with marinara sauce, leaving a small border around the edges. On top of the sauce, put mozzarella cheese, pepperoni, and ham. Start rolling the dough into a log shape from one of the longer edges. It should be placed on a baking sheet that has been lined with parchment paper seam-side down. Melt the butter and add the garlic powder, oregano, basil, and crushed red pepper flakes to a small bowl. Spread the butter mixture on top of the stromboli. Cut a few holes in the top of the stromboli with a sharp knife to let the steam escape. Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the crust is golden brown and the cheese foams and melts. Take it out of the oven and let it cool down a bit before cutting it. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

Precious Jewels Mamma

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This is a quick and easy vegan version of Parmesan cheese that tastes great on pasta, salads, or any other dish that needs a cheesy, savory flavor.

Ingredients: 1 cup raw cashews. 3 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon salt.

Instructions: In a food processor, combine cashews, nutritional yeast, garlic powder, and salt. Pulse until finely ground and resembles the texture of grated Parmesan cheese.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ammie Flexen

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Shrimp tacos with chimichurri sauce are a tasty mix of Argentinean and Mexican flavors. The sour and herbaceous chimichurri sauce goes well with the juicy shrimp, making for a light and filling meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1/4 cup chimichurri sauce. 8 small flour tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onions. 1 avocado, sliced. Lime wedges, for serving.

Instructions: Marinate shrimp in chimichurri sauce for 30 minutes. Heat a skillet over medium heat, add marinated shrimp, and cook until pink and opaque, about 2-3 minutes per side. Warm tortillas on a dry skillet or in the microwave. Assemble tacos by placing shrimp on tortillas, then topping with lettuce, tomatoes, onions, and avocado slices. Serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

Influenced Vip

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With the Urban Outfitters GOAT STORY Gina Coffee Maker, you can make the best cup of coffee ever. This recipe shows how flexible and easy the Gina Coffee Maker can be to make a rich and flavorful coffee.

Ingredients: 12g freshly ground coffee beans. 200ml filtered water. 1 Gina Coffee Maker.

Instructions: Put the filter you want in your Gina Coffee Maker. Put 12 grams of freshly ground coffee beans into the straw. Very nearly boil 200ml of filtered water, which is about 93C or 200F. Slowly and in a circle, pour the hot water over the coffee grounds to make sure they are all saturated. Slowly stir the grounds to make sure they are completely submerged in the water. For 4 minutes, put the lid on the Gina Coffee Maker and let the coffee steep. After the Gina has steeped, put your cup under it and flip it over to start that process. It should take about two to three minutes for the coffee to drip into your cup. Take the Gina Coffee Maker off and enjoy your hot coffee!

Prep Time: 5 minutes

Cook Time: 7 minutes

Drive Innroermond

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The mango habanero baby back ribs are the right amount of spicy and sweet. After being slow-cooked until they were just right and then grilled to get that delicious char, these ribs are a flavor explosion. They taste tropical because of the mango habanero glaze, which makes them a great dish for any BBQ or get-together.

Ingredients: 2 racks of baby back ribs. Salt and black pepper to taste. 1 cup mango habanero sauce. 1/2 cup mango puree. 1/4 cup soy sauce. 2 tablespoons honey. 2 teaspoons minced garlic. 1 teaspoon grated ginger. 1 tablespoon vegetable oil.

Instructions: Preheat your oven to 275F 135C. Remove the membrane from the back of the ribs and season them with salt and black pepper. In a bowl, whisk together mango habanero sauce, mango puree, soy sauce, honey, minced garlic, grated ginger, and vegetable oil. Place each rack of ribs on a double layer of aluminum foil. Brush the ribs generously with the mango habanero sauce mixture, reserving some for basting later. Wrap the ribs tightly in the foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours or until the ribs are tender. Preheat your grill to medium-high heat. Carefully unwrap the ribs and place them on the grill. Baste with the reserved mango habanero sauce mixture and grill for 10-15 minutes, turning occasionally, until they develop a nice char. Slice the ribs between the bones and serve hot.

Rice 2018

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This broccoli sprout salad is full of flavor and nutrition and is suitable for a Paleo diet. Broccoli sprouts are well-known for their incredible nutritional value and antioxidant content. A wonderful way to include these nutrient-dense sprouts in your diet is with this cool salad. It's simple to make and works well as a light meal or side dish.

Ingredients: 2 cups broccoli sprouts. 1/4 cup sliced almonds. 1/4 cup diced red onion. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: The broccoli sprouts, cherry tomatoes, diced red onion, and sliced almonds should all be combined in a big bowl. To make the dressing, combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper in a separate small bowl. Pour the dressing over the salad and gently toss to ensure that all of the ingredients are evenly coated. To allow the flavors to combine, let the salad sit for five to ten minutes. Your Paleo broccoli sprout salad is ready to eat!

Prep Time: 10 minutes

Cook Time: 0 minutes

Lucky Border

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Chicken Stroganoff is a comforting and creamy dish featuring tender chicken slices, earthy mushrooms, and a rich sauce made with sour cream and Dijon mustard.

Ingredients: 500g chicken breast, thinly sliced. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 200g mushrooms, sliced. 2 tablespoons all-purpose flour. 1 cup chicken broth. 1 cup sour cream. 2 tablespoons Dijon mustard. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Saut the garlic and onions until they are soft and smell good. Put in the chicken slices and cook them until all sides are browned. When you add the mushrooms, cook them until they give off their water. Add the flour, stir it in, and cook for two minutes. Slowly add the chicken broth while stirring all the time to avoid lumps. Turn the heat down to low and keep cooking until the sauce gets thick. Turn down the heat and add the Dijon mustard and sour cream. Add pepper and salt to taste. Simmer slowly for 5 to 7 minutes, stirring every now and then. Add fresh parsley on top and serve hot over cooked pasta or rice.

Prep Time: 15 minutes

Cook Time: 25 minutes

Friends Of Lancashire Archives

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Indulge in the rich flavors of Tuscan cuisine with this simple yet elegant pairing of Etichetta Tenuta del Buonamico Toscana IGT wine, aged pecorino cheese, and prosciutto di Parma. The wine's notes of ripe fruits and spices complement the savory and salty flavors of the cheese and prosciutto, creating a delightful culinary experience reminiscent of the Tuscan countryside.

Ingredients: 1 bottle of Etichetta Tenuta del Buonamico Toscana IGT wine. 200g aged pecorino cheese. 150g prosciutto di Parma. 1 baguette.

Instructions: Let the Etichetta Tenuta del Buonamico Toscana IGT wine breathe for ten to fifteen minutes after you open the bottle. Cut the baguette into thin slices and toast them just a bit. Break up the pecorino cheese into cubes that are easy to eat. Pile up the pecorino cheese, toasted baguette slices, and prosciutto di Parma on a platter. Put the wine in glasses and serve it with the platter.

Prep Time: 10 minutes

Cook Time: 0 minutes

Charlady

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If you want to make your salads taste even better, try this gluten-free lemon ginger salad dressing. It's very easy to make and great for people who can't have gluten.

Ingredients: 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1 tablespoon honey. 1 teaspoon fresh grated ginger. 1/2 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Fresh lemon juice, olive oil, honey, grated ginger, and Dijon mustard should all be mixed together in a small bowl until well mixed. To make the dressing your own, add salt and pepper to taste and make any other changes you want. You can put it in an airtight container and put it in the fridge to use later, or you can serve it right away on top of your favorite gluten-free salad.

Prep Time: 5 minutes

Cook Time: 0 minutes

Snimanje Dronom

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You can eat this Veggie Delight Sandwich for lunch or dinner. It's tasty and filling, with crunchy vegetables and hummus that tastes great. It's a great choice for health-conscious eaters because each bite is packed full of freshness and nutrients.

Ingredients: 2 slices whole grain bread. 1/4 cup hummus. 1/2 cup thinly sliced cucumber. 1/2 cup shredded carrots. 1/4 cup sliced bell peppers. 1/4 cup alfalfa sprouts. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder.

Instructions: Put hummus on one slice of bread and spread it out evenly. On top of the hummus, put the carrots, bell peppers, alfalfa sprouts, and cucumber. Put garlic powder, black pepper, and paprika on top of the. On top of that, put the other piece of bread. Cut the sandwich in half across the middle and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

Firma Gabris

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When you're busy during the week, this Vegan One Pot Pasta with Creamy Tomato Sauce is a great dish to make quickly. Because the coconut milk is so creamy, it makes the tomato sauce rich and velvety. Plus, everything is made in one pot, which makes cleanup a breeze!

Ingredients: 8 oz 225g whole wheat spaghetti. 1 can 14 oz/400g diced tomatoes. 1 can 14 oz/400ml coconut milk. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onion is translucent. Pour in diced tomatoes with juices, coconut milk, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir to combine. Break the spaghetti in half and add it to the pot, making sure it's submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until pasta is cooked and sauce has thickened, stirring occasionally. Once pasta is cooked, taste and adjust seasoning if needed. Garnish with fresh basil leaves, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

City Rockfest Tour 2018

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With this simple fudge recipe, you can enjoy layers of rich chocolate, creamy almond butter, Biscoff cookie goodness, and a touch of cinnamon. Great for satisfying your sweet tooth!

Ingredients: 2 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup creamy almond butter. 1/2 cup Biscoff cookie spread. 1/2 cup crushed Biscoff cookies. 1/2 cup cinnamon baking chips. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a microwave-safe bowl, combine the semi-sweet chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and well combined. Stir in the creamy almond butter and vanilla extract until fully incorporated. In a separate microwave-safe bowl, heat the Biscoff cookie spread for about 20-30 seconds until it's slightly softened. Spread half of the chocolate mixture into the prepared pan and smooth it out evenly. Drizzle the softened Biscoff cookie spread over the chocolate layer and sprinkle half of the crushed Biscoff cookies and cinnamon baking chips on top. Gently press the toppings into the Biscoff layer. Pour the remaining chocolate mixture over the toppings and spread it evenly. Sprinkle the remaining crushed Biscoff cookies and cinnamon baking chips on top, pressing them gently into the chocolate layer. Chill the fudge in the refrigerator for at least 2-3 hours, or until it's set. Once set, use the parchment paper overhangs to lift the fudge out of the pan and onto a cutting board. Cut the fudge into squares or rectangles as desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Moms Catholic Book Study

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This Cucumber Pear Smoothie is not only delicious but also packs a nutritional punch with the addition of quinoa. Perfect for a quick and healthy breakfast or snack.

Ingredients: 1 cup cooked quinoa. 1 cucumber, peeled and chopped. 1 ripe pear, cored and diced. 1 cup spinach leaves. 1 tablespoon chia seeds. 1 cup almond milk. 1 tablespoon honey or maple syrup optional. Ice cubes optional.

Instructions: Put cooked quinoa, cucumber, pear, spinach, chia seeds, and almond milk in a blender. Mix until it's creamy and smooth. If you want a sweeter taste, add honey or maple syrup and blend again to mix. You can add ice cubes and blend the smoothie until it has the consistency you want. Put the smoothie into glasses and top them with extra chia seeds or cucumber and pear slices. Enjoy your refreshing cucumber-pear smoothie with a healthy quinoa boost right away!

Prep Time: 10 minutes

Cook Time: 0 minutes

Aubergine Juice

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Indulge in the perfect combination of creamy peanut butter and rich chocolate with these Peanut Butter Chocolate Pancakes. They are a delightful breakfast treat that will satisfy your sweet cravings.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup creamy peanut butter. 1 cup buttermilk. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup chocolate chips. 2 tablespoons butter for cooking. Maple syrup for serving.

Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine peanut butter, buttermilk, egg, and vanilla extract. Mix until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in chocolate chips. Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve the pancakes warm with maple syrup and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Shilla Korean Cuisine

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There is a rich balsamic vinaigrette that goes with the sweet roasted butternut squash, the tangy dried cranberries, the crunchy candied pecans, and the creamy goat cheese in this Autumn Harvest Salad. This salad is the perfect way to enjoy the tastes of fall.

Ingredients: 4 cups mixed greens. 1 cup roasted butternut squash, cubed. 1/2 cup dried cranberries. 1/2 cup candied pecans. 1/4 cup crumbled goat cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Preheat your oven to 375F 190C. Toss the butternut squash cubes with a bit of olive oil, salt, and pepper. Roast them in the preheated oven for about 20 minutes or until they are tender and slightly caramelized. In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, candied pecans, and crumbled goat cheese. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat all the ingredients. Serve immediately and enjoy your delicious Autumn Harvest Salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

Dr. Gottardi