Frumemes

VB Studio - Club Ciclista Padrons - CaIS applications for Linux - David Hegarty - Teissier Sophro

[frumemes]

The flavors of this Lemon Pepper Fish Sushi are a great mix of Japanese and Creole. The fresh fish and lemon butter rice taste great with the sour lemon pepper seasoning, making for a unique sushi experience.

Ingredients: 200g sushi rice. 300ml water. 200g fresh fish fillets such as salmon or tuna. 2 tablespoons lemon pepper seasoning. 1 tablespoon butter. 1 lemon zested and juiced. Salt to taste. Nori sheets.

Instructions: First, rinse the sushi rice until the water runs clear. Then, use water to cook the rice in a pot or rice cooker. Season fish fillets with salt, lemon pepper, and other spices. First melt the butter in a pan. Then, sear the fish fillets until they are fully cooked. Add lemon zest and juice to the cooked rice, and then add salt to taste. Sprinkle rice evenly over the nori sheet, leaving a little space at one end. Place fish that has been cooked on top of the rice. Use the bamboo mat to roll the sushi up tight. Cut it up and serve it with wasabi and soy sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

Eric Van Wonterghem

[frumemes]

This vegan recipe combines the earthy flavors of broad beans with aromatic spices to create delicious falafel patties. The tangy preserved lemon yogurt and zesty red onion sumac salad add brightness and freshness to the dish. Perfect for a satisfying and flavorful meal!

Ingredients: 1 cup dried broad beans, soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 cup fresh parsley, chopped. 1 cup fresh cilantro, chopped. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons chickpea flour. 1/4 cup olive oil. 1 cup vegan yogurt. 1 preserved lemon, finely chopped. 1/2 red onion, thinly sliced. 1 tablespoon sumac. 2 tablespoons lemon juice. 4 pita breads, for serving.

Instructions: Pulse the soaked broad beans in a food processor until they are broken up into large pieces. Put in the garlic, parsley, cilantro, cumin, coriander, chili powder, salt, and pepper that have been chopped up. Pulse until nothing is left out. Add the chickpea flour and mix it in after moving the mixture to a bowl. Take a 15-minute break. While that is going on, make the yoghurt by mixing vegan yogurt with preserved lemon in a small bowl. For the salad, mix the red onion slices with sumac and lemon juice in a different bowl. In a pan, heat olive oil over medium-low heat. Take the falafel mix and shape it into small patties. Fry them until both sides are golden brown, which should take about 3 to 4 minutes per side. In pita bread, serve falafel with preserved lemon yogurt and red onion sumac salad. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

Brampton Fibro Support

[frumemes]

Indulge in the rich flavors of pumpernickel bread without the gluten or animal products. This gluten-free vegan version boasts a soft texture and deep, aromatic taste.

Ingredients: 1 1/2 cups gluten-free flour blend gfJules recommended. 1/2 cup almond flour. 1/2 cup tapioca starch. 1/4 cup cocoa powder. 1 tablespoon instant coffee powder. 2 teaspoons caraway seeds. 1 teaspoon salt. 1 tablespoon molasses. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1 1/4 cups warm water. 1 packet 2 1/4 teaspoons active dry yeast. 2 tablespoons olive oil.

Instructions: In a large mixing bowl, combine the warm water, maple syrup, and yeast. Let it sit for about 5 minutes until foamy. Add olive oil, molasses, and apple cider vinegar to the yeast mixture. Stir well. In another bowl, whisk together gluten-free flour blend, almond flour, tapioca starch, cocoa powder, instant coffee powder, caraway seeds, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until well combined and forming a dough. Transfer the dough to a greased loaf pan, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Preheat the oven to 350F 175C. Bake the bread for 35-40 minutes, or until it sounds hollow when tapped on the bottom. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 40 minutes

AMT DESIGN

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Transform your leftover stuffing into delicious, crispy waffles. These stuffing waffles are perfect for a creative and savory breakfast or brunch. Enjoy the delightful combination of herbs, cheese, and stuffing in every bite!

Ingredients: 2 cups leftover stuffing. 2 large eggs. 1/4 cup chicken or vegetable broth. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh herbs e.g., parsley, sage, thyme. Salt and pepper to taste. Cooking spray or oil for waffle iron.

Instructions: Follow the directions that came with your waffle iron to heat it up. Put the extra stuffing, eggs, chicken or vegetable broth, Parmesan cheese, and chopped herbs in a large bowl. Mix everything together well. Add pepper and salt to taste. Spray or oil the waffle iron with a little cooking spray. Spread the stuffing mixture out evenly on a waffle iron that has already been heated. Close the waffle iron and cook the waffles with the filling until they are golden brown and crispy, which should take about 4 to 5 minutes. Take the waffles out of the waffle iron carefully, and serve them hot with your favorite toppings or gravy.

Prep Time: 10 minutes

Cook Time: 10 minutes

JUNETEENTH VA-HAMPTON ROADS

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A tasty keto-friendly take on regular meatloaf that is cooked to perfection in a slow cooker. This recipe is tasty, low in carbs, and high in fat!

Ingredients: 2 lbs ground beef. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup chopped onion. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup sugar-free ketchup.

Instructions: In a large bowl, combine ground beef, almond flour, parmesan cheese, eggs, almond milk, onion, garlic, oregano, basil, salt, and pepper. Mix well. Shape the mixture into a loaf and place it in the slow cooker. Spread sugar-free ketchup over the top of the meatloaf. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meatloaf is cooked through. Once cooked, carefully remove the meatloaf from the slow cooker using a spatula.

Prep Time: 15 minutes

Cook Time: 360 minutes

Book of Kindness

[frumemes]

For a warm fall treat, these gluten-free pumpkin muffins are great. The cheese swirl on top gives the sweet pumpkin flavor a nice salty touch.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup shredded cheddar cheese. 2 tbsp cream cheese, softened. 1 tbsp powdered sugar.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with paper liners. With a whisk, mix the almond flour, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, cloves, and ginger in a medium-sized bowl that doesn't have gluten. Add the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract to another large bowl. Beat the ingredients together until they are well mixed. Add the dry ingredients to the wet ones one at a time and mix them together until you get a smooth batter. In a small bowl, mix the softened cream cheese and shredded cheddar cheese until they are well mixed. Then, add the powdered sugar and mix it in. Fill up about half of each muffin cup with pumpkin muffin batter after preparing the muffin tin. Put a tiny bit of the cheese mix into each muffin tin and then use a toothpick to mix it into the batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Your gluten-free pumpkin muffins with a cheese swirl on top look great!

Prep Time: 15 minutes

Cook Time: 20 minutes

Metro Energy Conference

[frumemes]

You can enjoy the richness of salted caramel and the light sweetness of vanilla in this creamy ice cream.

Ingredients: 1 cup granulated sugar. 6 tablespoons unsalted butter. 1/2 cup heavy cream. 1 teaspoon sea salt. 2 cups whole milk. 1 cup heavy cream. 3/4 cup granulated sugar. 4 large egg yolks. 1 vanilla bean, split and scraped.

Instructions: In a heavy-bottomed saucepan, melt the sugar over medium heat until it becomes a deep amber color, stirring constantly. Add butter and stir until completely melted and combined. Carefully pour in the heavy cream while stirring constantly until smooth. Remove from heat and stir in sea salt. Set aside to cool. In another saucepan, combine the milk, remaining heavy cream, and sugar. Heat over medium until the mixture is steaming but not boiling. In a separate bowl, whisk the egg yolks until pale and slightly thickened. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Strain the mixture through a fine-mesh sieve into a clean bowl. Add the vanilla bean seeds and stir to combine. Cover the bowl and refrigerate until thoroughly chilled, at least 4 hours or overnight. Once chilled, churn the ice cream according to your ice cream maker's instructions. As the ice cream begins to firm up, slowly drizzle in the cooled salted caramel sauce, allowing it to ripple through the ice cream. Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 20 minutes

Mess Maker 16

[frumemes]

These Green Chili Chicken Burgers are a tasty take on the regular burger. For people who like their burgers a little spicy, these are the best. They are filled with green chilies and topped with a zesty green chili sauce. They make a tasty and unique burger that you can serve at your next barbecue or during the week.

Ingredients: 1 pound ground chicken. 1/2 cup green chilies, finely chopped. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1/2 teaspoon cumin powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Tomato slices. Sliced cheese of your choice optional. For Green Chili Sauce:. 1/2 cup mayonnaise. 2 tablespoons green chilies, finely chopped. 1 teaspoon lime juice. Salt and pepper to taste.

Instructions: Put the breadcrumbs, ground chicken, green chilies that have been finely chopped, red onion, cilantro, cumin powder, garlic powder, salt, and pepper in a bowl. Mix the ingredients together well until they are all mixed in evenly. Split the mixture in half and shape each half into a burger patty. Set your grill or griddle on the stove to medium-high heat to get it ready. Lightly grease it to keep it from sticking. For about 5 to 6 minutes on each side, or until they are cooked all the way through and have nice grill marks, heat a grill pan over high heat. Check to see if the temperature inside reaches 74F 165C. Make the green chili sauce while the burgers are cooking. Place chopped green chilies, lime juice, salt, and pepper in a small bowl. Mix in the mayonnaise. Mix everything together well. On the grill, toast the hamburger buns until they get a little brown. Put a tomato slice and a lettuce leaf on the bottom half of each bun before putting the burgers together. On top, put a chicken patty and, if you want, a slice of cheese. Put the green chili sauce on top of the patty. Put the other half of the bun on top, and your Green Chili Chicken Burgers are ready to go! Enjoy your homemade chicken burgers that are spicy and taste great with green chili.

Prep Time: 15 minutes

Cook Time: 12 minutes

Dukes Baseball

[frumemes]

Indulge in these delicious gluten-free Hostess cupcakes that are both moist and chocolaty. They're perfect for satisfying your sweet tooth without gluten, and they even have a creamy filling!

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/4 cup arrowroot powder. 1/2 cup coconut sugar. 1/4 cup pure maple syrup. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup mini chocolate chips. 1/4 cup refined coconut oil, for ganache. 1/4 cup dairy-free chocolate chips, for ganache. 1/4 cup unsweetened almond milk, for ganache. 1 teaspoon vanilla extract, for ganache. 1/4 cup powdered sugar, for frosting.

Instructions: Preheat the oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, combine almond flour, coconut flour, cocoa powder, arrowroot powder, coconut sugar, and baking soda. In another bowl, whisk together maple syrup, eggs, almond milk, melted coconut oil, vanilla extract, and salt. Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in mini chocolate chips. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the muffin tin. To make the chocolate ganache, heat refined coconut oil, dairy-free chocolate chips, almond milk, and vanilla extract in a saucepan over low heat, stirring until smooth. Dip the tops of the cooled cupcakes into the chocolate ganache and let it set. Once the ganache has set, pipe a swirl of frosting on top of each cupcake using powdered sugar mixed with a little water. Enjoy your gluten-free Hostess cupcakes!

Prep Time: 30 minutes

Cook Time: 20 minutes

Emails

[frumemes]

Enjoy the delicious mix of fresh figs and raspberries in this cake that is suitable for vegans. If you want a sweet treat or something special, this moist and tasty cake is perfect.

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. Pinch of salt. 6-8 fresh figs, sliced. 1/2 cup fresh raspberries.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease a round cake pan. Put almond flour, coconut flour, maple syrup, melted coconut oil, almond milk, vanilla extract, baking powder, and salt in a bowl. Mix everything together well. Pour the batter into the cake pan that has been ready. Put the sliced berries and figs on top of the batter. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool down before cutting it. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

JUNETEENTH VA-HAMPTON ROADS

[frumemes]

You can enjoy the classic taste of Oreos without having to worry about gluten. For a rich chocolate taste, these gluten-free Oreos that you make at home are made with almond flour and cocoa powder.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 325F 160C. Put cocoa powder, salt, almond flour, and baking soda in a bowl and mix them together. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix everything together well. Make little balls out of the dough and put them on a baking sheet that has parchment paper on it. Use a fork to gently press each ball down to make it flat. Put it in the oven for 10 to 12 minutes, or until the edges are set. Let the cookies cool all the way down on the baking sheet before taking them off and putting your favorite gluten-free frosting or filling between two of them. Have fun with your gluten-free Oreos!

Prep Time: 15 minutes

Cook Time: 10 minutes

7 Red Team

[frumemes]

Besan Chilla is a popular Indian savory pancake made from gram flour and various vegetables. It's a healthy and delicious breakfast or snack option.

Ingredients: 1 cup besan gram flour. 1/2 cup water. 1/2 onion, finely chopped. 1/2 tomato, finely chopped. 1/4 cup spinach, finely chopped. 1/4 cup grated carrot. 2-3 green chilies, finely chopped. 1/2 teaspoon cumin seeds. 1/2 teaspoon red chili powder. 1/4 teaspoon turmeric powder. Salt to taste. 2 tablespoons oil.

Instructions: In a mixing bowl, combine besan, water, and make a smooth batter. Add chopped onions, tomatoes, spinach, grated carrots, green chilies, cumin seeds, red chili powder, turmeric powder, and salt to the batter. Mix well. Heat a non-stick pan or skillet and add a few drops of oil. Spread it evenly. Pour a ladleful of the besan batter onto the hot pan and spread it gently to form a thin circle. Cook on medium heat until the edges start to turn golden brown, and the chilla becomes firm. Flip the chilla and cook the other side until it is crisp and golden brown. Drizzle a little oil on the edges for extra crispiness. Remove the besan chilla from the pan and repeat the process with the remaining batter. Serve hot with your favorite chutney or sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Polar Foxes

[frumemes]

The soft sweetness of wine-poached pears, the sourness of blue cheese, and the crunch of toasted walnuts come together in this elegant salad. It's the perfect starter for a fancy dinner party because it's elegant and tasty.

Ingredients: 2 firm pears, peeled, halved, and cored. 1 bottle of dry white wine. 1 cup of water. 2 tablespoons honey. 4 cups mixed salad greens. 1/2 cup crumbled blue cheese. 1/4 cup chopped walnuts, toasted. 1/4 cup balsamic vinegar. 1/4 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Put the white wine, water, and honey in a saucepan and mix them together. Bring to a low boil. Lower the heat, add the pear halves, and let the mixture simmer slowly for about 15 to 20 minutes, or until the pears are soft. Take the pears out of the liquid that was used to poach them and let them cool. To make the dressing, mix the balsamic vinegar and olive oil in a small bowl with a whisk. Add pepper and salt. Put the mixed salad greens on plates. Place two halves of poached pears on top. Then add crumbled blue cheese and toasted walnuts. Put the balsamic dressing on top of the salad. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Eusko-lorak

[frumemes]

Enjoy the many layers of love in this delicious Chocolate Italian Love Cake Parfait. Wonderful for Valentine's Day or any other special event.

Ingredients: 1 package chocolate cake mix. 1 cup ricotta cheese. 1 cup confectioners' sugar. 3 cups cold milk. 2 packages 3.9 ounces each instant chocolate pudding mix. 1 container 8 ounces frozen whipped topping, thawed. Chocolate shavings for garnish. Fresh strawberries for garnish.

Instructions: Follow the directions on the box to make chocolate cake mix, and then bake it in a 9x13-inch pan. Let it cool down all the way. Put ricotta cheese and confectioners' sugar in a bowl and mix them together. Mix well until everything is smooth and creamy. Spread the ricotta mix on top of the chocolate cake layer that has been left to cool. Mix cold milk and instant chocolate pudding mix in a different bowl with a whisk until the mixture gets thick. Place the ricotta layer in the cake pan and then pour the chocolate pudding on top of it. Put the cake in the fridge for at least four hours or overnight to let the layers set. On top of the pudding layer, spread a layer of thawed whipped topping. Add chocolate shavings and fresh strawberries as a garnish. Enjoy the rich Chocolate Italian Love Cake Parfait when it's cold.

Prep Time: 30 minutes

Cook Time: 30 minutes

Southern Trinity Anglican Church

[frumemes]

People have loved deviled eggs for a long time because they are a classic and delicious appetizer. With a hint of spice and a beautiful presentation, this recipe makes deviled eggs that are just the right amount of creamy and tangy. You can eat them as a snack or bring them to a party.

Ingredients: 6 large eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon white vinegar. Salt and pepper to taste. Paprika for garnish. Fresh chives for garnish.

Instructions: Place the eggs in a saucepan and cover them with water. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 9-12 minutes. Transfer the boiled eggs to an ice bath to cool for about 5 minutes. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the egg yolks with a fork, and then add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth. Spoon the yolk mixture into the egg white halves, or use a pastry bag to pipe it for a neater presentation. Sprinkle paprika on top for garnish and add fresh chives for extra flavor and color. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 12 minutes

la sauce bornandine

[frumemes]

Enjoy these all-natural popsicles that are full of healthy fresh fruit and creamy coconut milk without feeling bad about it. They're a great treat for hot summer days and are healthy for everyone because they don't have any added sugar.

Ingredients: 4 cups fresh fruit e.g., berries, mango, pineapple. 1 cup unsweetened coconut milk. 1 tablespoon lemon juice.

Instructions: Blend the fresh fruit until smooth. Add coconut milk and lemon juice to the blended fruit, and mix well. Pour the mixture into popsicle molds. Insert sticks and freeze for at least 4 hours, or until solid. To remove the popsicles from the molds, run them under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 0 minutes

Southern Trinity Anglican Church

[frumemes]

Cucumber-Sunomono is a cool Japanese salad made with thinly sliced cucumbers that have been mixed with a sweet and sour vinegar dressing.

Ingredients: 2 cucumbers, thinly sliced. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 1/2 teaspoon soy sauce. 1/4 teaspoon sesame oil. 1 tablespoon sesame seeds, toasted.

Instructions: In a small bowl, mix rice vinegar, sugar, salt, soy sauce, and sesame oil until sugar is dissolved. Place cucumber slices in a large bowl and pour the vinegar mixture over them. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with toasted sesame seeds.

Prep Time: 10 minutes

Cook Time: 0 minutes

Western Woodlands