Hiromatsu

double edge productions - erancient herbal formulas - katarzyna wiesiolek - mypigcse - commissions

[hiromatsu]

Indulge in the ultimate meatball sub burger experience with this Mega Meatball Sub Burger. It's a delicious combination of juicy meatballs, savory marinara sauce, melted mozzarella cheese, and zesty toppings, all sandwiched between toasted burger buns.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup milk. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 egg. 1/2 tsp salt. 1/2 tsp black pepper. 4 large burger buns. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup fresh basil leaves. 1/4 cup sliced black olives. 1/4 cup sliced pepperoncini peppers.

Instructions: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, onion, garlic, egg, salt, and black pepper. Mix until well combined. Form the mixture into large meatballs and grill or pan-fry them until cooked through, about 4-5 minutes per side. Slice the burger buns and toast them on the grill or in a toaster until lightly browned. Warm up the marinara sauce in a saucepan or microwave. Place a meatball on the bottom half of each toasted bun. Spoon some marinara sauce over each meatball. Sprinkle shredded mozzarella cheese over the sauce and place the burgers under the broiler for a few minutes until the cheese is melted and bubbly. Top each burger with fresh basil leaves, sliced black olives, and pepperoncini peppers. Place the top half of the bun on each burger and serve immediately.

Prep Time: 20 minutes

Cook Time: 15 minutes

pre dental club

[hiromatsu]

On top of a bed of mixed greens, this gluten-free salad has roasted Kuri squash, a creamy tahini dressing, and crunchy hazelnuts. It's a great mix of tastes and textures that will make your mouth water!

Ingredients: 1 medium Kuri squash, peeled, seeded, and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons water. 2 tablespoons chopped fresh parsley. 1/4 cup toasted hazelnuts, roughly chopped. 4 cups mixed greens such as arugula, spinach, or kale.

Instructions: Preheat oven to 400F 200C. In a bowl, toss the cubed Kuri squash with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth. In a large serving bowl, toss the mixed greens with the roasted Kuri squash. Drizzle the tahini dressing over the salad and toss gently to coat. Sprinkle chopped parsley and toasted hazelnuts over the top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Rhetoric Athens

[hiromatsu]

The rich brown butter flavor, sweet dried cherries, and hint of nuttiness in these Brown Butter Cherry Bars make them a real treat. Great for a sweet treat or a fancy dessert!

Ingredients: 1 cup unsalted butter. 1 cup granulated sugar. 1/2 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup dried cherries. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. Melt the butter over medium-low heat in a saucepan. Stir it every so often while it's cooking until it turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. Granulated sugar, brown sugar, eggs, and vanilla extract should all be mixed together in a bowl. Mix everything together well. Slowly add the brown butter to the sugar mixture while stirring all the time. Sift the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet mixture and mix them in until they are just combined. If you want to use them, fold in the chopped nuts and dried cherries. Smooth the batter out in a 9x13-inch baking pan that has been greased. Put it in the oven for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Before cutting the bars into squares, let them cool all the way in the pan. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

qualitas medical qualitas

[hiromatsu]

Enjoy the sweet and creamy goodness of a Caramel Macchiato Latte that you made yourself. This coffee treat is great for people who like espresso, caramel, and frothy milk all together.

Ingredients: 1 shot of espresso. 1 cup of steamed milk. 2 tablespoons of caramel syrup. Whipped cream. Caramel drizzle.

Instructions: Use your espresso machine to make a shot of espresso. Warm up and foam one cup of milk in a steamer. Put the espresso into a big coffee mug. Add the caramel syrup to the coffee and mix it well. Pour the steamed milk into the mug slowly, using a spoon to hold back the foam so that the milk can rise on top of the espresso. Add a big dollop of whipped cream on top. For extra sweetness, drizzle some extra caramel syrup on top of the whipped cream. Have fun drinking your tasty Caramel Macchiato Latte!

Prep Time: 5 minutes

Cook Time: 5 minutes

paul read

[hiromatsu]

This beer cheese soup from the crock pot is thick, creamy, and full of flavor. It's the perfect warm food for a cold day or a party on game day.

Ingredients: 1/2 cup butter. 1/2 cup all-purpose flour. 4 cups chicken broth. 1 cup beer your choice. 1 cup diced onion. 1 cup diced carrot. 1 cup diced celery. 2 cloves garlic, minced. 1 teaspoon dried mustard. 1/2 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 cups shredded sharp cheddar cheese. 2 cups half-and-half cream.

Instructions: In a skillet, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and beer, stirring constantly. Transfer mixture to slow cooker. Add onion, carrot, celery, garlic, dried mustard, paprika, cayenne pepper, salt, and black pepper. Cover and cook on low for 4-6 hours. Stir in cheddar cheese until melted. Gradually stir in half-and-half cream. Cover and cook for an additional 30 minutes, or until heated through.

Prep Time: 20 minutes

Cook Time: 300 minutes

Cherish the Memories

[hiromatsu]

This Guacamole Avocado Dip is a delicious and healthy snack or condiment that's incredibly easy to make. It's the perfect combination of creamy avocados, fresh vegetables, and zesty lime juice. Enjoy it as a dip with tortilla chips or as a topping for your favorite Mexican dishes!

Ingredients: 2 ripe avocados, peeled, pitted, and mashed. 1 small onion, finely chopped. 1 clove garlic, minced. 1 tomato, diced. 1 jalapeo pepper, seeded and minced optional for heat. 1 lime, juiced. 1/2 teaspoon salt. 1/2 teaspoon ground cumin. 1/2 teaspoon black pepper. 1/2 cup fresh cilantro, chopped.

Instructions: In a medium bowl, mash the ripe avocados until smooth. Stir in the chopped onion, minced garlic, diced tomato, and minced jalapeo pepper if using. Squeeze the lime juice over the mixture and add the salt, ground cumin, and black pepper. Mix everything together until well combined. Fold in the chopped fresh cilantro. Taste and adjust seasonings if needed. Serve immediately with tortilla chips or as a topping for tacos, nachos, or your favorite dishes.

Prep Time: 15 minutes

Cook Time: 0 minutes

SMS G.MAZZINI

[hiromatsu]

This easy tofu ricotta is a quick and versatile vegan alternative to traditional ricotta cheese. It's creamy, flavorful, and perfect for use in various Italian dishes or as a spread on toast.

Ingredients: 1 block about 14 ounces firm tofu, drained. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 clove garlic, minced. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons fresh basil, chopped optional.

Instructions: In a large bowl, crumble the tofu using your hands or a fork. Add the nutritional yeast, lemon juice, minced garlic, olive oil, salt, and black pepper to the crumbled tofu. Mix well to combine. If desired, fold in the chopped fresh basil for extra flavor. Use immediately as a dairy-free substitute for ricotta in recipes like lasagna, stuffed shells, or as a topping for pizzas. Alternatively, store it in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 10 minutes

Cook Time: 0 minutes

lety alvarez

[hiromatsu]

Indulge in the perfect combination of rich cocoa flavor and creamy white chocolate chips with these delectable chocolate white chocolate chip cookies. They're a delightful treat for any occasion!

Ingredients: 1 cup all-purpose flour. 1/4 cup 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 brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 1/2 cup white chocolate chips. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the egg and vanilla extract until well combined. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and semi-sweet chocolate chips. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the centers. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chocolate white chocolate chip cookies with a glass of milk or your favorite beverage!

Prep Time: 15 minutes

Cook Time: 10 minutes

Mission Pawsable

[hiromatsu]

Indulge in the irresistible combination of crunchy popcorn, roasted peanuts, and rich caramel, reminiscent of the classic Payday candy bar. This homemade treat is perfect for satisfying your sweet tooth cravings!

Ingredients: 1/2 cup unpopped popcorn kernels. 1 cup unsalted peanuts. 1 cup packed brown sugar. 1/2 cup unsalted butter. 1/4 cup light corn syrup. 1/4 teaspoon salt. 1/4 teaspoon baking soda. 1 teaspoon vanilla extract.

Instructions: Set oven temperature to 250F 120C. After popping the popcorn kernels using your favorite method, combine them and the peanuts in a large mixing bowl. Melt the butter in a saucepan over a medium heat. Add the salt, corn syrup, and brown sugar and stir. Bring to a boil while stirring continuously. Boil for four to five minutes without stirring. Take off the heat and whisk in the vanilla extract and baking soda right away. There will be bubbles in the mixture. After adding the caramel mixture to the popcorn and peanuts, stir to ensure that everything is coated evenly. Arrange the peanuts and popcorn coated in caramel evenly on a sizable baking sheet covered in parchment paper. Bake, stirring every 15 minutes, for 45 to 60 minutes in a preheated oven, or until the caramel corn is evenly coated and crisp. Take out of the oven, allow it cool fully, and then break into clusters. Savor your caramel corn inspired by Payday candy bar, made at home!

Prep Time: 15 minutes

Cook Time: 60 minutes

cursillo nederland

[hiromatsu]

This vegan quinoa sushi with tofu steaks and chickpea bean egg is a tasty and healthy alternative to regular sushi. Great for a plant-based meal that tastes like sushi!

Ingredients: 2 cups quinoa, cooked and cooled. 4 nori seaweed sheets. 1 block extra-firm tofu, sliced into steaks. 1 cup chickpea flour. 1 1/2 cups water. 1 tablespoon nutritional yeast. 1 teaspoon turmeric powder. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. Soy sauce for dipping. Pickled ginger for serving. Wasabi for serving.

Instructions: Press tofu steaks between paper towels to remove excess moisture. In a bowl, mix chickpea flour, water, nutritional yeast, and turmeric to create chickpea bean egg batter. Dip tofu steaks into chickpea bean egg batter, ensuring they are fully coated. Heat a skillet over medium heat and cook tofu steaks until golden brown on both sides. Place a nori sheet on a bamboo sushi mat, spread quinoa evenly, leaving a 1-inch border at the top. Arrange tofu steaks, avocado, cucumber, and carrot along the center of the quinoa-covered nori. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat for the remaining sheets. Chill the rolls in the refrigerator for 10 minutes to set. Slice each roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 15 minutes

Essentially Therapeutic Massage

[hiromatsu]

Savor the decadent, chocolate-flavored goodness of Brownie Pie, also called Chocolate Chess Pie. This rich dessert is the ideal fusion of pie and brownie, making it a delightful treat for chocolate enthusiasts.

Ingredients: 1 unbaked pie crust. 1/2 cup 1 stick unsalted butter. 2 ounces unsweetened chocolate, chopped. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 tablespoons unsweetened cocoa powder. 1/4 cup all-purpose flour. 1/4 teaspoon salt. 1/2 cup chopped pecans optional. Whipped cream for serving optional.

Instructions: Set the oven temperature to 175C 350F. The unbaked pie crust should be put in a 9-inch pie dish and left alone. Melt the unsalted butter and unsweetened chocolate in a small saucepan over low heat, stirring until smooth. Take it off the heat and allow it to cool a little. Whisk together the eggs, vanilla extract, and granulated sugar in a mixing bowl. Blend thoroughly. To the sugar and egg mixture, add the melted chocolate mixture. Mix thoroughly until fully incorporated. Stir in the salt, all-purpose flour, and unsweetened cocoa powder. Blend the batter until it's smooth. Stir the chopped pecans into the batter, if desired. Fill the prepared pie crust with the chocolate batter. The pie should be baked for 30 to 35 minutes in a preheated oven, or until it is set but has some give in the center. After taking the pie out of the oven, let it cool fully on a wire rack. Before serving, chill the pie in the refrigerator for at least two hours after it has cooled. If preferred, top Chocolate Chess Pie slices with whipped cream. Savor the delectable Brownie Pie!

Prep Time: 20 minutes

Cook Time: 30 minutes

Lighting Hearts Lighting Homes

[hiromatsu]

A traditional French dessert with flaky puff pastry on top of soft pears caramelized in butter and sugar. The sweet, fruity flavors of this Pear Tarte Tatin go well with the crisp layers of pastry.

Ingredients: 6 firm pears, peeled, halved, and cored. 1/2 cup unsalted butter. 1 cup granulated sugar. 1/4 teaspoon cinnamon. 1 sheet puff pastry, thawed if frozen.

Instructions: Preheat oven to 375F 190C. In a 9-inch ovenproof skillet, melt butter over medium heat. Add sugar and cinnamon, stirring until sugar dissolves and mixture turns golden brown, about 5-7 minutes. Arrange pear halves in the skillet, cut side up, in a circular pattern. Cook until pears begin to soften and caramelization forms, about 10-12 minutes. Remove skillet from heat. Place puff pastry over the pears, tucking in the edges around the pears. Bake in preheated oven until pastry is golden brown and crispy, about 25-30 minutes. Remove from oven and let cool for 5 minutes. Carefully invert the skillet onto a serving plate. Serve warm, optionally with whipped cream or vanilla ice cream.

Prep Time: 20 minutes

Cook Time: 40 minutes

Miss Garfield

[hiromatsu]

These tasty Shrimp and Grits Waffles are a great new take on a traditional Southern dish. It's impossible to say no to a waffle with creamy cheese grits and tender shrimp on top of it. This is great for breakfast, brunch, or even dinner!

Ingredients: 1 cup stone-ground grits. 4 cups water. 1 cup shredded cheddar cheese. 1/2 cup milk. 1/4 cup unsalted butter. Salt and pepper to taste. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon sugar. 2 large eggs. 1 cup cooked and chopped shrimp. 1/4 cup chopped green onions. Cooking spray for waffle iron. Sour cream and hot sauce for serving.

Instructions: Bring 4 cups of water to a boil in a medium-sized saucepan. Turn down the heat and slowly whisk in the grits. Cover and simmer for 20 to 25 minutes, stirring every now and then, until the grits are soft and the water is absorbed. The cheddar cheese shreds, milk, butter, salt, and pepper should all be mixed in. Stay warm. Whisk the all-purpose flour, baking powder, salt, and sugar together in a large bowl. In a different bowl, beat the eggs. Then, add the eggs to the dry ingredients and fold them in just until they are smooth. The cooked, chopped shrimp and chopped green onions should be added slowly. Warm up your waffle iron and use cooking spray to lightly coat it. Put the shrimp and grits waffle batter on the hot waffle iron and cook it according to the directions on the box until it's golden brown and crispy. Add some sour cream and hot sauce to the Shrimp and Grits Waffles and serve them hot. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

monika kapusniak

[hiromatsu]

This Honey-Mustard Chicken with Roasted New Potatoes is a simple yet flavorful dish that combines tender chicken breasts with a sweet and tangy honey-mustard glaze. The roasted new potatoes add a delicious and hearty side to complete the meal.

Ingredients: 4 chicken breasts. 1/4 cup Dijon mustard. 1/4 cup honey. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 teaspoon minced garlic. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1 pound new potatoes, halved. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, dried thyme, salt, and pepper. Place chicken breasts in a baking dish and brush with half of the honey-mustard mixture. Reserve the remaining mixture for later. Arrange the halved new potatoes around the chicken in the baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and potatoes are tender, flipping the chicken halfway through and brushing with the remaining honey-mustard mixture. Once cooked, remove from oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

art soul workshop

[hiromatsu]

This Amish-inspired cabbage patch soup cooked in a slow cooker combines hearty ground beef with a medley of vegetables and savory herbs for a comforting meal.

Ingredients: 1 pound ground beef. 1 medium onion, chopped. 3 cloves garlic, minced. 6 cups cabbage, chopped. 6 cups chicken broth. 1 can 14.5 ounces diced tomatoes, undrained. 1 cup carrots, sliced. 1 cup celery, sliced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional. 1 bay leaf. 1 tablespoon Worcestershire sauce. 1 tablespoon apple cider vinegar.

Instructions: Stir-fry the ground beef, onion, and garlic in a pan over medium-low heat until the beef is no longer pink. Remove from heat and drain. Move the beef mixture that has been cooked to a slow cooker. In a slow cooker, put chopped cabbage, chicken broth, diced tomatoes, carrots, celery, salt, pepper, thyme, oregano, red pepper flakes if using, bay leaf, Worcestershire sauce, and apple cider vinegar. Mix things together well. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. Before serving, throw away the bay leaf.

Prep Time: 20 minutes

Cook Time: 360 minutes

nightmare studio

[hiromatsu]

This Turkey Chorizo Sliders Dip is a tasty and better-for-you take on regular sliders. When you mix turkey, chorizo, and salsa verde together, you get a spicy dip that goes great with slider buns.

Ingredients: 1 lb ground turkey. 1/2 cup chorizo sausage, diced. 1/2 cup onion, diced. 1/2 cup bell pepper, diced. 1 cup salsa verde. 1 cup Greek yogurt. 1 cup shredded cheese blend. 1/4 cup cilantro, chopped. Salt and pepper to taste. Slider buns for serving.

Instructions: Put the ground turkey, chorizo sausage, onion, and bell pepper in a skillet. Cook until the turkey is browned and the chorizo is fully cooked. Add the Greek yogurt and salsa verde, then let it cook for 5 minutes. Add shredded cheese and mix it in until it melts. Add pepper and salt to taste. Take it off the heat and add the chopped cilantro. With warm slider buns to dip them in, serve the dip.

Prep Time: 15 minutes

Cook Time: 20 minutes

demario malone

[hiromatsu]

A nostalgic treat that combines the richness of caramel with the crunchiness of popcorn, creating a delightful soft and chewy texture. Perfect for sharing with loved ones or savoring during cozy movie nights.

Ingredients: 1/2 cup popcorn kernels. 1 cup unsalted butter. 2 cups brown sugar. 1/2 cup light corn syrup. 1 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract.

Instructions: Using your favorite method, pop the popcorn kernels and set them aside. Melt the butter in a saucepan over a medium heat. To the melted butter, add the brown sugar, corn syrup, and salt. Stir constantly until the mixture comes to a boil. Without stirring, let the caramel mixture boil for four to five minutes. After taking the saucepan off of the burner, mix in the vanilla extract and baking soda. Be careful, the mixture will bubble. After the popcorn has been popped, pour the caramel over it and gently fold the popcorn and caramel together to coat it evenly. On a parchment paper-lined baking sheet, distribute the popcorn coated in caramel. Bake, stirring every 15 minutes, for 45 minutes at 250F 120C in a preheated oven. Take it out of the oven and allow it to cool fully before dividing into clusters. Savor the Soft and Chewy Caramel Corn from your grandmother!

Prep Time: 15 minutes

Cook Time: 45 minutes

veronica couto