Gronn Ulv

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[gronn-ulv]

A savory and slightly sweet sauce that tastes like bacon and is great for giving your dishes a keto-friendly kick. You can spread this bacon jam on low-carb crackers, put it on top of grilled meats, or mix it into your favorite keto recipes.

Ingredients: 1 lb bacon, chopped. 1/2 cup onion, diced. 2 cloves garlic, minced. 1/4 cup apple cider vinegar. 1/4 cup erythritol or any keto-friendly sweetener. 1/4 cup brewed coffee. 1/4 tsp ground black pepper. Pinch of salt.

Instructions: Toast the bacon pieces in a pan over medium-low heat until they are crispy. Take the bacon out of the pan and drain it on paper towels. Leave about 2 tablespoons of bacon fat in the pan. Dice the onion and mince the garlic and add them to the pan with the bacon fat. Cook the onions until they become clear. Put the bacon back in the pan where it was cooked. Mix in erythritol, coffee that has been brewed, ground black pepper, and a pinch of salt. Mix things together well. Turn down the heat and let the mixture simmer for 15 to 20 minutes, stirring every now and then, until it gets thick like jam. Take it off the heat when it gets thick and let it cool down a bit. Put the mixture in a food processor and pulse it until you get the texture you want, either a little chunky or smoother, depending on your taste. Let the bacon jam cool down all the way before putting it in jars or other containers to store it. You can keep it in the fridge for up to two weeks.

Prep Time: 10 minutes

Cook Time: 25 minutes

VT Elite Team

[gronn-ulv]

This Summer Veggie Ratatouille is a delicious and healthy dish packed with fresh summer vegetables. Slow cooking allows the flavors to meld together perfectly, creating a comforting and satisfying meal.

Ingredients: 1 eggplant, diced. 2 zucchinis, sliced. 2 yellow squash, sliced. 1 onion, diced. 4 garlic cloves, minced. 1 can 14 oz diced tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Cut up the eggplant, zucchini, yellow squash, onion, garlic, tomatoes, tomato paste, dried basil and oregano, salt, and pepper. Put them all in the slow cooker. Pour the olive oil over the top and mix it in gently. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. As a side dish or on top of cooked pasta, rice, or crusty bread, serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

My Home Page

[gronn-ulv]

These Oreo cookie ornaments are not only delicious, but they also make adorable Christmas tree decorations. The white chocolate coating and bright decorations add a festive touch that will please both children and adults!

Ingredients: 12 Oreo cookies. 1 cup white chocolate chips. Assorted sprinkles and edible decorations. Colorful ribbons.

Instructions: Line a baking sheet with parchment paper. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and fully melted. Dip each Oreo cookie into the melted white chocolate, ensuring it's fully coated. Place the coated cookies on the prepared baking sheet. While the chocolate is still wet, decorate the cookies with assorted sprinkles and edible decorations. Cut the colorful ribbons into small pieces and gently press one end of each ribbon into the cream filling of each cookie. Allow the chocolate to set completely by refrigerating the cookies for about 15-20 minutes. Once the chocolate is firm, your Oreo cookie ornaments are ready to hang on the tree or give as delightful treats!

Prep Time: 10 minutes

Cook Time: 5 minutes

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[gronn-ulv]

The flavors and textures in this Israeli Couscous Salad go so well together. The soft Israeli couscous goes well with the crunchy green beans, smooth feta cheese, and sweet raisins. The dressing brings everything together with a splash of color. Your body will love this salad, which can be a side dish or a light meal by itself.

Ingredients: 1 cup Israeli couscous. 1 1/2 cups water. 1 cup green beans, trimmed and cut into bite-sized pieces. 1/2 cup crumbled feta cheese. 1/4 cup raisins. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Bring the water to a boil in a medium-sized saucepan. Lower the heat, add the Israeli couscous, cover, and let it cook for 8 to 10 minutes, or until it's soft. Take out any extra water and let it cool down. Put the green beans in a different pot and boil water. Blanch them for two to three minutes, until they are bright green and just a little soft. Drain the food and put it in a bath of ice to cool down quickly. Drain it again. Put the green beans that have been blanched, the feta cheese crumbles, the raisins, and the chopped parsley in a large bowl. Put the honey, lemon juice, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad and toss it to mix everything together. Put it in the fridge for at least 30 minutes to let the flavors mix. Serve cold, and if you want, add more parsley to the top. Have fun with your Israeli couscous salad with raisins, green beans, and feta cheese!

Prep Time: 15 minutes

Cook Time: 15 minutes

minpro elite training

[gronn-ulv]

You can make tasty, crispy chicken wings in your air fryer. You can eat them as a snack or as an appetizer at a party.

Ingredients: 10 chicken wings. 2 tablespoons of vegetable oil. 1/2 cup of all-purpose flour. 1/2 teaspoon of salt. 1/2 teaspoon of black pepper. 1/2 teaspoon of paprika. 1/2 teaspoon of garlic powder. 1/2 teaspoon of onion powder.

Instructions: For 5 minutes, heat your air fryer up to 380F 190C. Put flour, salt, black pepper, paprika, garlic powder, and onion powder in a bowl and mix them together. Put some vegetable oil on each chicken wing, and then roll it in the flour mixture to cover it all the way around. In the air fryer basket, lay out the chicken wings in a single layer. Put the wings in the air fryer and set it to 380F 190C. Cook for 25 minutes, flipping them over halfway through. For another 5 to 7 minutes, or until the wings are crispy and golden brown, raise the heat to 400F 200C. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 35 minutes

trakehner yhdistys

[gronn-ulv]

This gooey and cheesy warm bacon dip is a crowd-pleasing appetizer that's perfect for parties. It's creamy, flavorful, and gluten-free, making it suitable for all guests to enjoy.

Ingredients: 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup grated Parmesan cheese. 1/4 cup chopped green onions. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon paprika. 1/4 teaspoon black pepper. 8 slices cooked bacon, crumbled.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cream cheese, cheddar cheese, mayonnaise, sour cream, Parmesan cheese, green onions, garlic powder, onion powder, paprika, and black pepper. Mix until well combined. Fold in crumbled bacon. Transfer the mixture to an oven-safe dish. Bake for 25-30 minutes, or until the dip is bubbly and golden brown on top. Serve warm with gluten-free crackers or sliced vegetables.

Prep Time: 10 minutes

Cook Time: 25 minutes

pre dental club

[gronn-ulv]

Indulge in guilt-free cookies with this vegan recipe that combines the flavors of pumpkin and chocolate in a low-carb, sugar-free treat. Perfect for those following a keto lifestyle or anyone craving a healthier dessert option.

Ingredients: 1 cup pumpkin puree. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/4 cup erythritol or preferred sugar substitute. 1/4 cup dairy-free chocolate chips. 1 tsp baking powder. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine pumpkin puree, almond flour, coconut flour, cocoa powder, erythritol, baking powder, vanilla extract, cinnamon, nutmeg, and salt. Mix well until a dough forms. Fold in the chocolate chips. Using a spoon or cookie scoop, drop dough onto a parchment-lined baking sheet, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake for 12-15 minutes, or until the edges are firm. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your vegan pumpkin keto chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mission Pawsable

[gronn-ulv]

The Foodi Grill makes cooking this chipotle chicken a breeze. It's juicy, flavorful, and perfect for a quick weeknight meal. The smoky chipotle peppers add a kick of spice, while the grill locks in the juices, resulting in tender and delicious chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 chipotle peppers in adobo sauce, minced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Get the Foodi Grill ready by heating it up to 400F 200C. Spices like cumin, paprika, salt, and pepper should be mixed together in a small bowl with olive oil. Spread the chicken breasts out in a shallow dish and coat them evenly with the chipotle mixture. For 8 to 10 minutes on each side, or until they're cooked all the way through and reach 165F 75C, put the chicken breasts on The Foodi Grill. After the chicken is done, take it off the grill and let it rest for a few minutes. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

frog vle

[gronn-ulv]

Casoncelli is a traditional filled pasta from the Lombardy region of Italy. These small, crescent-shaped parcels are filled with a savory mixture of meats and cheese, then served with a simple butter and sage sauce. They are deliciously comforting and perfect for a cozy dinner.

Ingredients: 250g '00' flour. 2 large eggs. Pinch of salt. 200g cooked beef, minced. 100g cooked pork, minced. 50g cooked chicken, minced. 1 onion, finely chopped. 1 garlic clove, minced. 1/4 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 tablespoons chopped parsley. 1 egg yolk. Salt and pepper to taste. 100g unsalted butter. Fresh sage leaves.

Instructions: In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes. Meanwhile, prepare the filling by mixing together the minced beef, pork, chicken, onion, garlic, Parmesan cheese, breadcrumbs, parsley, and egg yolk. Season with salt and pepper to taste. Roll out the pasta dough thinly and cut it into small circles using a cookie cutter or a glass. Place a small amount of filling in the center of each circle. Fold the circles in half to form half-moons, then seal the edges by pressing them together with your fingers or a fork. Bring a large pot of salted water to a boil. Cook the casoncelli in batches for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and drain well. In a separate pan, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown slightly. Toss the cooked casoncelli in the browned butter sauce until well coated. Serve hot, garnished with extra Parmesan cheese and parsley if desired.

Prep Time: 60 minutes

Cook Time: 10 minutes

the silver dagger scriptorium

[gronn-ulv]

These vegan lentil burgers are packed with flavor and protein, making them a delicious and satisfying option for vegans and non-vegans alike. They're easy to make and perfect for a quick weeknight dinner or weekend barbecue.

Ingredients: 1 cup cooked lentils. 1/2 cup cooked quinoa. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1/4 cup finely chopped mushrooms. 2 cloves garlic, minced. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup breadcrumbs.

Instructions: Use a fork or potato masher to mash the cooked lentils in a large bowl. To the bowl, add the cooked quinoa, chopped onion, bell pepper, mushrooms, and garlic that has been minced. Put in the soy sauce, ground cumin, smoked paprika, salt, and black pepper. Mix everything together well. Add the breadcrumbs and mix them in to help the mixture stay together. Split the mixture in half and shape each half into a burger patty. Put a nonstick skillet on medium heat and lightly oil it. The patties should be cooked for four to five minutes on each side, or until they are golden brown and hot all the way through. Put the lentil burgers on buns and top them with your favorite things.

Prep Time: 15 minutes

Cook Time: 10 minutes

Exposicion Proyecto Maxma

[gronn-ulv]

These Beef Stroganoff Burgers have all the rich flavors of traditional beef stroganoff and the satisfying texture of a burger. These burgers are a tasty take on a classic dish that are great for grilling over a campfire.

Ingredients: 1 pound ground beef. 1/2 cup sour cream. 1/4 cup diced onions. 2 cloves garlic, minced. 1/4 cup sliced mushrooms. 1 tablespoon Worcestershire sauce. 1 teaspoon paprika. Salt and pepper to taste. 4 burger buns. Butter for toasting buns. Fresh parsley for garnish.

Instructions: Preheat your grill or campfire over medium-high heat. In a bowl, combine the ground beef, diced onions, minced garlic, Worcestershire sauce, paprika, salt, and pepper. Mix until well combined. Shape the beef mixture into four burger patties. Place the burger patties on the hot grill and cook for about 4-5 minutes per side, or to your desired level of doneness. While the burgers are cooking, melt a little butter in a skillet over the campfire. Add the sliced mushrooms and cook until they are soft and slightly browned. In a separate bowl, mix the sour cream with a pinch of paprika and salt to taste. Toast the burger buns on the grill or over the campfire until they are lightly browned. To assemble the burgers, spread a generous spoonful of the sour cream mixture on the bottom half of each bun. Place a cooked burger patty on top of the sour cream mixture. Top the burger patty with the sauted mushrooms and sprinkle with fresh parsley for garnish. Finally, place the top half of the bun on the assembled burger. Serve the Beef Stroganoff Burgers hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cool 97.5

[gronn-ulv]

Make visually appealing and delicious abstract art macarons that are vibrant and eye-catching. These macarons make thoughtful presents or are ideal for special occasions.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, room temperature. 150g granulated sugar. 37.5g water. Gel food coloring various colors.

Instructions: Sift almond flour and powdered sugar together. Discard any large particles. Set aside. In a mixing bowl, beat the egg whites until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form. Fold the sifted almond flour and powdered sugar mixture into the egg whites until the batter is smooth and shiny. Divide the batter into separate bowls and add different gel food colors to each bowl. Gently fold until you achieve the desired abstract patterns and colors. Transfer the colored batter into separate piping bags fitted with round tips. Pipe small circles onto a baking sheet lined with parchment paper, creating abstract designs with different colors and shapes. Tap the baking sheet on the counter to remove air bubbles. Let the macarons sit at room temperature for about 30 minutes until a skin forms on the surface. Preheat the oven to 300F 150C. Bake the macarons for 12-15 minutes, rotating the tray halfway through baking. Remove from the oven and let cool completely on the baking sheet. Once cooled, gently peel the macarons off the parchment paper. Match up macaron shells of similar sizes and sandwich them together with your favorite filling, such as ganache or buttercream. Serve and enjoy your abstract art macarons!

Prep Time: 60 minutes

Cook Time: 15 minutes

Naturals Caregivers HSL

[gronn-ulv]

A hearty and flavorful beef stew cooked slowly in a crockpot, perfect for a cozy and comforting meal.

Ingredients: 1.5 lbs beef stew meat. 4 carrots, sliced. 4 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1/4 cup tomato paste. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 teaspoon dried thyme. 1 teaspoon dried rosemary.

Instructions: Put beef stew meat, carrots, potatoes, onion, and garlic in a slow cooker. Put tomato paste, salt, pepper, thyme, and rosemary in a separate bowl and mix them together. Pour the broth mix over the things that are already in the slow cooker. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft and the vegetables are done.

Prep Time: 15 minutes

Cook Time: 240 minutes

Riiamarii

[gronn-ulv]

With this triple chocolate hot cocoa, you can indulge in the ultimate chocolate lover's dream. It's creamy, rich, and packed with three kinds of chocolate. Ideal as a special treat at any time of year or for warm winter nights by the fireplace.

Ingredients: 3 cups of milk. 1/2 cup of heavy cream. 1/3 cup of granulated sugar. 1/4 cup of unsweetened cocoa powder. 1/4 cup of semisweet chocolate chips. 1/4 cup of milk chocolate chips. 1/4 cup of white chocolate chips. 1/2 teaspoon of vanilla extract. A pinch of salt. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: Heat the heavy cream and milk in a saucepan over medium heat. Add the unsweetened cocoa powder, granulated sugar, and a small pinch of salt and stir. Whisk the mixture until the sugar and cocoa are completely dissolved and it is heated but not boiling. When the chocolate chips are melted and the hot cocoa is smooth and creamy, add the semisweet, milk, and white chocolate chips and stir again. After taking the saucepan off of the burner, whisk in the vanilla extract. Fill mugs with the triple chocolate hot cocoa. Add some chocolate shavings and whipped cream to the top of each mug. Enjoy your decadent triple chocolate hot chocolate while it's still hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

double edge productions

[gronn-ulv]

This Easy Cheesy Beef Meatball Skillet is a comforting and delicious one-pan meal that's perfect for busy weeknights. Juicy beef meatballs are simmered in a flavorful tomato sauce, topped with gooey melted mozzarella cheese, and garnished with fresh basil.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 cup shredded mozzarella cheese. Fresh basil leaves, for garnish.

Instructions: In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix everything together well. Form the mixture into meatballs of desired size. Set a pan on medium heat and add the olive oil. Put in the meatballs and cook them until all sides are browned. Take it out of the pan and set it aside. Put the bell pepper, onion, and garlic in the same pan. Cook until it gets soft. Add diced tomatoes to the skillet and bring to a simmer. Return the meatballs to the skillet, nestling them into the tomato mixture. Sprinkle mozzarella cheese over the top of the skillet. Cover and cook until the meatballs are cooked through and the cheese is melted and bubbly, about 10 minutes. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

International Conference on Business and Entrepreneurship Education

[gronn-ulv]

This Mexican Street Corn Soup tastes like elote and is rich and creamy, with sweet corn, spices, and cotija cheese.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups corn kernels fresh or frozen. 1 tsp cumin. 1 tsp chili powder. 6 cups chicken or vegetable broth. 1 cup milk. 1 cup cotija cheese, crumbled. 1/2 cup sour cream. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it gets soft. Add the chili powder, cumin, and minced garlic and stir them in. Cook for one to two minutes. After you add the corn kernels, cook for 5 more minutes. Add the broth and bring it to a slow boil. Wait 15 to 20 minutes and then serve. Using an immersion blender, blend some of the soup to keep the chunky texture. Add the sour cream, milk, and cotija cheese and mix well. Add pepper and salt. Simmer for another 10 minutes, stirring every now and then. Add fresh cilantro and lime wedges on top and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

qualitas medical qualitas

[gronn-ulv]

A classic potato salad with a twist, featuring creamy potatoes, perfectly cooked 7-minute eggs, and a zesty mustard vinaigrette. This salad is a delightful addition to any meal or picnic.

Ingredients: 4 large potatoes, peeled and cubed. 4 large eggs. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons white wine vinegar. 1/4 cup olive oil. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1/4 cup chopped green onions. 1/4 cup chopped celery. 1/4 cup chopped red bell pepper.

Instructions: Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-12 minutes. Drain and set aside to cool. While the potatoes are cooking, bring a separate pot of water to a boil. Carefully add the eggs and cook for 7 minutes for soft-boiled eggs. Transfer the eggs to a bowl of ice water to cool and stop the cooking process. Once cool, peel and chop the eggs. In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, and olive oil to make the vinaigrette. Season with salt and pepper to taste. In a large mixing bowl, combine the cooled potatoes, chopped eggs, chopped parsley, green onions, celery, and red bell pepper. Pour the mustard vinaigrette over the potato mixture and gently toss to coat all the ingredients. Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and garnish with additional chopped parsley if desired.

Prep Time: 20 minutes

Cook Time: 12 minutes

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