Haysins

Associazione Abruzzese Buddhista - Dress Uurstal Corinda - 280 Bakes - TPCPA - Citrus Junos London

[haysins]

These gluten-free blood orange scones are a delightful treat with a hint of cacao and the fruity goodness of blood oranges. They are made with olive oil for a healthier twist and can be enjoyed by those with gluten sensitivities.

Ingredients: 2 cups gluten-free all-purpose flour. 1/4 cup cacao powder. 1/4 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup blood orange juice. 2 tsp blood orange zest. 1/3 cup olive oil. 1/4 cup dairy-free milk e.g., almond milk. 1 tsp vanilla extract. 1/2 cup dairy-free chocolate chips optional.

Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten-free flour, cacao powder, sugar, baking powder, and salt. In a separate bowl, combine the blood orange juice, blood orange zest, olive oil, dairy-free milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the dairy-free chocolate chips. Turn the dough out onto a lightly floured surface and shape it into a circle, about 1 inch thick. Using a sharp knife or a scone cutter, cut the dough into 8 equal wedges. Place the scones onto the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until they are firm and lightly golden. Remove from the oven and let the scones cool on a wire rack for a few minutes before serving. Enjoy your gluten-free blood orange scones with a hot cup of tea or coffee!

Prep Time: 15 minutes

Cook Time: 20 minutes

OS Komen

[haysins]

Using the sweet and sour taste of Meyer lemons to make a refreshing take on the classic margarita.

Ingredients: 2 oz tequila. 1 oz fresh Meyer lemon juice. 1/2 oz triple sec. 1/2 oz agave nectar. Ice cubes. Meyer lemon slice, for garnish. Salt, for rimming optional.

Instructions: Rim a margarita glass with salt, if desired. In a shaker, combine tequila, Meyer lemon juice, triple sec, and agave nectar with ice cubes. Shake well until chilled. Strain the mixture into the prepared glass filled with ice. Garnish with a slice of Meyer lemon. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Avon Steps for Success

[haysins]

This recipe combines the rich flavor of smoked paprika with the tanginess of green olives to create a delicious topping for salmon fillets. Grilled to perfection, this dish is perfect for a quick and flavorful seafood dinner.

Ingredients: 4 salmon fillets. 2 tablespoons smoked paprika. 1/2 cup chopped green olives. 2 tablespoons olive oil. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Warm up the grill over medium-high heat. To make a paste, put chopped green olives, smoked paprika, and olive oil in a small bowl. On both sides, salt and pepper the salmon fillets. Cover every piece of salmon with a thin layer of smoked paprika and olive paste. Put the salmon fillets on the grill with the skin side down. Cook for four to five minutes, or until the skin is golden brown. Fish fillets should be carefully turned over and cooked for another 34 minutes, or until the salmon is fully cooked and flaky when pressed with a fork. To serve, take the salmon off the grill and put lemon wedges on the side.

Prep Time: 10 minutes

Cook Time: 10 minutes

Really Cheap Car Insurance

[haysins]

For a tasty and healthy vegan burger, try this Tofu Burger on Homemade Spinach Buns. A mix of spices is used to season the tofu patty, which is served on home-made spinach buns to add even more greens.

Ingredients: 12 oz firm tofu, drained and pressed. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tsp soy sauce. 1/2 tsp smoked paprika. 1/2 tsp cumin. Salt and pepper to taste. 1 cup fresh spinach leaves. 4 homemade spinach buns. 4 lettuce leaves. 4 tomato slices. 4 slices of vegan cheese. 4 tbsp vegan mayonnaise. 4 tbsp ketchup. 4 pickle slices.

Instructions: Use your hands to break up the tofu in a bowl. Chop the onion and garlic and mix them in with the soy sauce, cumin, salt, and pepper. Combine well by mixing. Four burger patties should be made from the tofu mixture. Set a grill or frying pan over medium-high heat and grease it a little. The tofu patties should be cooked for four to five minutes on each side, or until they are golden and warm all the way through. Add a slice of vegan cheese to each patty and cover it to melt in the last minute of cooking. Do a quick toast on the spinach buns on the grill or in a toaster while the patties are cooking. Start by putting a lettuce leaf on the bottom bun. Then add a tofu patty with melted cheese, a tomato slice, and a pickle slice. Put vegan mayonnaise and ketchup on the top bun, and then put it on top of the burger that has been put together. Warm up your homemade tofu burger on spinach buns and serve it with your favorite sides. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

Venture into Digital Scrapbooking

[haysins]

This Vegetarian Greek Pasta with Feta is a tasty and filling dish made with pasta, tomatoes, olives, and feta cheese, all of which come from the Mediterranean. It's quick and simple to make, so it's great for dinner during the week.

Ingredients: 8 oz penne pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 onion, diced. 1 red bell pepper, diced. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1/2 cup kalamata olives, sliced. 1/2 cup crumbled feta cheese. 2 tablespoons fresh lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the penne pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add onion and garlic that have been minced. Saut until the food smells good and turns clear. Dice the zucchini and red bell pepper and add them to the pan. Cook until crisp and tender. Add the sliced kalamata olives and cherry tomatoes that have been cut in half. For another two to three minutes, cook. Put the cooked penne pasta into the pan. Mix the vegetables with a toss. Add fresh lemon juice to the vegetables and pasta. Add salt and pepper, along with the dried oregano. Toss it again to make sure it's covered evenly. Take the pasta off the heat and sprinkle crumbled feta cheese on top of it. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

Teissier Sophro

[haysins]

This cool Melon Bowtie Pasta Salad is perfect for summer because it has both sweet and savory flavors, with cantaloupe and honeydew melon and fresh herbs. This salad is delicious and simple to make. It's great for picnics, barbecues, or as a side dish for any event.

Ingredients: 8 oz bowtie pasta. 2 cups cubed cantaloupe. 1 cup cubed honeydew melon. 1/2 cup diced red onion. 1/2 cup chopped fresh mint leaves. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh basil leaves. 1/4 cup sliced almonds. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cook the bowtie pasta according to package instructions until al dente. Drain and rinse with cold water to cool. In a large bowl, combine the cooked pasta, cubed cantaloupe, cubed honeydew melon, diced red onion, chopped mint leaves, crumbled feta cheese, chopped basil leaves, and sliced almonds. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to create the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad ingredients in the large bowl and gently toss to combine, ensuring everything is evenly coated with the dressing. Chill the Melon Bowtie Pasta Salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled, garnished with additional mint leaves and sliced almonds if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Iron Crest Equestrian

[haysins]

Grilled Chicken Tacos with Pineapple Salsa are a tasty way to add a tropical touch to taco night. Great seasonings are used on the grilled chicken, and the sweet and sour pineapple salsa gives each bite a lot of flavor.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon cumin. Salt and pepper to taste. 8 small taco-sized flour tortillas. 2 cups fresh pineapple, diced. 1/2 red onion, finely chopped. 1 jalapeo pepper, seeded and minced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. 1 cup shredded lettuce. 1/2 cup sour cream. 1/2 cup shredded cheddar cheese.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine the olive oil, chili powder, cumin, salt, and pepper. Brush this mixture over the chicken breasts. Grill the chicken for 6-8 minutes per side or until cooked through. Remove from heat and let it rest for a few minutes before slicing it into strips. In another bowl, mix together the diced pineapple, red onion, jalapeo pepper, cilantro, and lime juice to make the pineapple salsa. Warm the tortillas on the grill for about 30 seconds per side. To assemble the tacos, place some sliced chicken on each tortilla, top with pineapple salsa, shredded lettuce, sour cream, and cheddar cheese. Fold the tortillas in half and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Around Sheffield MMOC

[haysins]

This Fresh Strawberry Thyme Bellini is a refreshing take on the classic Bellini cocktail. It has the delicious flavors of ripe strawberries and fragrant thyme added to it. This drink is so good that even Mom would know about it. It's great for brunch or any special event.

Ingredients: 6 fresh strawberries, hulled. 1 tablespoon fresh thyme leaves. 1 teaspoon honey. 1 bottle chilled prosecco or sparkling wine.

Instructions: Put strawberries, thyme leaves, and honey in a blender. Mix until it's smooth. The strawberry-thyme mix should be poured into champagne flutes until they are about three quarters full. Add chilled prosecco or sparkling wine to the top of each glass. Mix slowly by stirring. If you want, you can decorate it with a fresh strawberry slice and a thyme sprig. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

imkerverein bottrop

[haysins]

This Shepherd's Pie recipe for a slow cooker is an easy way to make a classic dish. It's a hearty and comforting meal that goes well with any occasion. Tender ground beef and vegetables are simmered in a savory sauce, and mashed potatoes and melted cheddar cheese are on top.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 cup carrots, diced. 1 cup frozen peas. 1 cup beef broth. 2 tbsp tomato paste. 1 tsp Worcestershire sauce. 1 tsp dried thyme. Salt and pepper to taste. 4 cups mashed potatoes. 1 cup shredded cheddar cheese.

Instructions: In a skillet, brown the ground beef with onion and garlic. Drain excess fat. Transfer the beef mixture to the slow cooker. Add carrots, peas, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Spread mashed potatoes over the beef mixture in the slow cooker. Sprinkle shredded cheddar cheese over the mashed potatoes. Cover and cook on high for an additional 30 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Really Cheap Car Insurance

[haysins]

These Keto croissants taste great and are a great low-carb alternative to regular croissants. They are great for people on a low-carb or gluten-free diet because they are made with almond flour and psyllium husk powder.

Ingredients: 2 cups almond flour. 2 tbsp psyllium husk powder. 1 tsp baking powder. 1/2 tsp salt. 1/4 cup melted butter. 2 large eggs. 1/4 cup sour cream.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt. Add melted butter, eggs, and sour cream to the dry ingredients. Mix until a dough forms. Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten into a disc. Cut each disc into 6 equal triangles. Starting from the wide end, roll each triangle into a croissant shape. Place the croissants onto the prepared baking sheet. Bake for 20-25 minutes or until golden brown. Allow the croissants to cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Soil Chemistry

[haysins]

These vegan pot pie cupcakes are a delightful twist on a classic comfort food. Packed with colorful veggies and savory flavors, they make for a satisfying meal or appetizer.

Ingredients: 1 cup diced potatoes. 1 cup diced carrots. 1 cup frozen peas. 1 cup diced onion. 2 cloves garlic, minced. 1 cup vegetable broth. 1/2 cup unsweetened almond milk. 1/4 cup all-purpose flour. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 1 package vegan pie crust dough.

Instructions: Preheat oven to 375F 190C. In a large skillet, saut onion and garlic until translucent. Add potatoes, carrots, and peas, and cook until slightly tender. Sprinkle flour over the vegetables and stir to coat. Slowly pour in vegetable broth and almond milk, stirring constantly. Add thyme, rosemary, salt, and pepper. Simmer until the mixture thickens. Remove from heat and let it cool slightly. Roll out the pie crust dough and cut into circles to fit the muffin tin. Press each circle into the muffin tin, forming a cup. Fill each cup with the vegetable mixture. Cover with another circle of dough and crimp the edges to seal. Bake for 20-25 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Zvov Trio

[haysins]

This recipe combines the sweetness of spiralized sweet potatoes with the creaminess of a homemade cashew sauce, making it a delicious and nutritious vegan meal. The addition of spinach adds color, flavor, and extra nutrients to the dish.

Ingredients: 2 large sweet potatoes, spiralized into noodles. 2 cups spinach leaves. 1 cup raw cashews, soaked in water for 2 hours or overnight. 1/2 cup unsweetened almond milk. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add sweet potato noodles to the skillet and saut for 5-7 minutes, or until tender but still slightly firm. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy. Pour the cashew sauce over the sweet potato noodles in the skillet. Add spinach leaves to the skillet and toss everything together until the spinach wilts and the noodles are evenly coated with the sauce. Serve immediately, garnished with additional nutritional yeast or fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Citrus Junos London

[haysins]

These low-carb, grain-free bagels are spicy and cheesy, so enjoy them. Great for a quick and filling snack or breakfast.

Ingredients: 2 cups almond flour. 1/4 cup grated cheddar cheese. 2 large eggs. 2-3 jalapeno peppers, finely chopped.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, grated cheddar cheese, and finely chopped jalapeno peppers. Add the eggs to the mixture and stir until well combined to form a dough. Divide the dough into 4 equal portions and shape them into bagel-like circles. Place the bagels on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the bagels turn golden brown and firm. Allow the bagels to cool for a few minutes before serving. Enjoy your low-carb, grain-free, cheesy jalapeno bagels!

Prep Time: 10 minutes

Cook Time: 20 minutes

Antique Motorcycle Works

[haysins]

Treat yourself to these low-carb, keto-friendly donuts that are ideal for sating your sweet tooth. They have a delicious glaze on top and are moist and chocolatey.

Ingredients: 2 cups almond flour. 1/2 cup erythritol or keto-friendly sweetener of choice. 1/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/4 tsp salt. 3 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1/2 cup sugar-free chocolate chips optional. For the glaze:. 1/4 cup powdered erythritol. 2 tbsp unsweetened almond milk. 1/4 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together almond flour, erythritol, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and then add almond milk, melted coconut oil, and vanilla extract. Mix well. Combine the wet and dry ingredients, stirring until a smooth batter forms. If desired, fold in sugar-free chocolate chips. Carefully spoon the batter into the greased donut pan, filling each mold about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a donut comes out clean. While the donuts are baking, prepare the glaze by mixing powdered erythritol, almond milk, and vanilla extract in a small bowl. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the donuts have cooled, drizzle the glaze over the top of each donut. Enjoy your delicious keto donuts as a guilt-free dessert!

Prep Time: 15 minutes

Cook Time: 20 minutes

OS Komen

[haysins]

These Low-Carb Pizza Stuffed Mushrooms are a delicious keto-friendly alternative to traditional pizza. With savory mushrooms stuffed with a flavorful combination of marinara sauce, cheese, pepperoni, and veggies, they're perfect for a satisfying meal or appetizer.

Ingredients: 8 large mushrooms. 1/2 cup marinara sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup pepperoni slices. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1 tablespoon olive oil. 1 teaspoon Italian seasoning. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Clean the mushrooms and take the stems off. Put olive oil in a pan and heat it over medium-low heat. Diced onions and bell peppers should be cooked until soft. Put in the pepperoni slices and cook until they get a little crispy. Put in the Italian seasoning and marinara sauce. Stir and cook for two minutes. Put the mushrooms on a baking sheet so that the caps face down. Put a small amount of the pepperoni mixture into each mushroom. Add shredded mozzarella cheese on top. For 15 to 20 minutes, or until the mushrooms are soft and the cheese is bubbly, bake in an oven that has already been heated. Before you serve, add salt and pepper to taste.

Prep Time: 15 minutes

Cook Time: 20 minutes

Sound Solar

[haysins]

BBQ Chicken Tostadas are a delicious and quick family dinner option. The smoky flavors of BBQ chicken combined with fresh veggies and creamy toppings make these tostadas a crowd-pleaser.

Ingredients: 4 tostada shells. 2 cups shredded BBQ chicken. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup BBQ sauce. 1/4 cup chopped cilantro. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Brush BBQ sauce on the shredded chicken before putting it on the grill. Grill for two to three minutes on each side, or until hot all the way through and slightly charred. Get the tostadas ready while the chicken is on the grill. Spread them out on a clean surface. Put shredded lettuce, diced tomatoes, diced red onion, and shredded cheddar cheese on top of each tostada. Take the BBQ chicken off the grill when it's done and shred it into small pieces. Put the BBQ chicken shreds on top of the other ingredients on the tostada. Add sour cream to each tostada and chopped cilantro on top of each one. Add pepper and salt to taste. Feel free to eat the BBQ Chicken Tostadas right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Timewarp Bar

[haysins]

These cheesy bacon potato bites are great for any party or get-together because they don't contain gluten. The outside is crunchy and the inside is soft. They are full of great flavors that everyone will love.

Ingredients: 6 medium-sized potatoes, washed and scrubbed. 6 slices of bacon, cooked until crispy and crumbled. 1 cup shredded cheddar cheese. 2 tablespoons olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Start by heating the oven to 400F 200C. Cut each potato into rounds that are 1/4 inch thick. Add the potato rounds to a large bowl and mix them with the garlic powder, salt, and pepper. Toss the potatoes until they are well covered. Place the potato rounds on a baking sheet that has been lined with silicone baking mats or parchment paper. Make sure the rounds don't touch each other. After the oven is hot, bake the potatoes for 20 to 25 minutes, or until they are soft and the edges are starting to turn golden. When you take the baking sheet out of the oven, add shredded cheddar cheese and bacon to each potato round. Put the baking sheet back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and starts to bubble. Take it out of the oven when it's done and let it cool a bit before serving. If you want, you can add chopped fresh parsley as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 30 minutes

ADC Agenzia