I Am Axiezze

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[iamaxiezze]

This vibrant tart combines the sweet-tart flavors of blueberries and apricots with the nutty richness of a pistachio crust. The hibiscus cream adds a floral and slightly tangy note, making it a refreshing and elegant dessert.

Ingredients: 1 cup blueberries. 1 cup apricots, sliced. 1/4 cup sugar. 1 tablespoon cornstarch. 1 teaspoon lemon zest. 1 cup shelled pistachios. 1 cup all-purpose flour. 1/4 cup powdered sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup heavy cream. 2 tablespoons hibiscus flowers. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Put blueberries, apricots, sugar, cornstarch, and lemon zest in a bowl and mix them together. Gently mix until the fruit is covered all over. Put away. Pulse the pistachios in a food processor until they are very small. Pulse in the flour and powdered sugar until they are well mixed. Pulse in the cold butter cubes until the mixture looks like coarse crumbs. Cover the bottom and sides of a tart pan with the pistachio mixture. Press it down firm. For 15 to 20 minutes, or until just beginning to turn golden brown. Allow to cool completely. Heavy cream should be heated in a small saucepan until it just starts to simmer. When you take it off the heat, add the hibiscus flowers and let them steep for 10 minutes. Strain the cream and throw away the flowers. Let the cream cool all the way down. Put powdered sugar, vanilla extract, and cream cheese in a bowl and mix them together until the mixture is smooth. Gradually add the cream that has hibiscus in it and beat until it is light and fluffy. Cover the cooled pistachio crust with the hibiscus cream mixture. Place the blueberry and apricot mix on top of the cream. Put the tart in the fridge for at least an hour before you serve it. Cut it up and serve it cold. Have fun!

Prep Time: 30 minutes

Cook Time: 20 minutes

7951 Variel

[iamaxiezze]

These BBQ bacon-wrapped hotdogs will make your tailgating experience even better. You'll be the hit of the tailgate party with the perfect mix of crispy bacon, juicy hotdogs, and tasty toppings.

Ingredients: 4 beef hotdogs. 8 slices of bacon. 4 hotdog buns. 1/2 cup barbecue sauce. 1/4 cup shredded cheddar cheese. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup chopped fresh cilantro.

Instructions: Warm up the grill over medium-high heat. Put two slices of bacon around each hot dog and use toothpicks to hold the ends together. Put the hot dogs wrapped in bacon on the grill. Cook for 8 to 10 minutes, turning them over once or twice, until the bacon is crispy and cooked all the way through. Brush the hot dogs with barbecue sauce so they are evenly covered during the last two minutes of cooking on the grill. Toast the hotdog buns on the grill while the hot dogs are cooking. Take out the toothpicks and put each bacon-wrapped hotdog in a bun once they are done cooking. Put chopped cilantro, diced onions, diced tomatoes, and shredded cheddar cheese on top of each hot dog. Serve your BBQ bacon-wrapped hotdogs right away and enjoy their smoky, savory goodness!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cornelius Berkowitz

[iamaxiezze]

Red kiwis, lime juice, and agave syrup give this drink a hint of sweetness that comes from the fruit itself. Great for hot summer days or whenever you need a drink to wake you up.

Ingredients: 6 ripe kiwis, peeled and chopped. 4 cups cold water. 1/4 cup agave syrup or maple syrup. Juice of 2 limes. Ice cubes, for serving. Fresh mint leaves, for garnish.

Instructions: Put the sliced kiwis, cold water, agave syrup, and lime juice in a blender. Mix until it's smooth. To get rid of any pulp, strain the mixture into a pitcher through a fine mesh sieve. Put the agua fresca in the fridge for at least 30 minutes to cool it down. Put it on ice cubes and top it off with fresh mint leaves.

Prep Time: 10 minutes

Cook Time: 0 minutes

Division Memo

[iamaxiezze]

Unlock the secret to perfectly smoked ribs using the 3-2-1 method, a time-tested technique cherished by veteran pitmasters. The result is tender, flavorful ribs that will impress your guests at any barbecue gathering.

Ingredients: 2 racks of baby back ribs. 1/4 cup of your favorite dry rub. 1/2 cup of apple juice. 1/4 cup of honey. 1/4 cup of apple cider vinegar. Wood chips for smoking hickory or cherry recommended.

Instructions: Preheat your smoker to 225F 107C. Remove the membrane from the back of the ribs and apply the dry rub generously on both sides. Place the ribs on the smoker grates and smoke for 3 hours. After 3 hours, wrap the ribs individually in aluminum foil, adding a mixture of apple juice and honey to each packet. Seal tightly. Return the foiled ribs to the smoker and continue smoking for 2 more hours. Unwrap the ribs, brush them with a mixture of apple cider vinegar and honey, and place them back on the smoker for the final hour. Check for tenderness - the meat should be pulling away from the bones. Remove the ribs from the smoker, let them rest for a few minutes, then slice and serve.

Prep Time: 20 minutes

Cook Time: 6 minutes

Tahoe – Truckee Job Fair

[iamaxiezze]

This Raw Brussels Sprouts Salad is great for a light and healthy meal because it is crunchy and cool. There is a zesty lemon honey dressing that goes well with the thinly sliced Brussels sprouts, toasted almonds, and sweet dried cranberries. You can add grated Parmesan cheese to make it taste even better. Quick and easy, this salad is sure to please your taste buds.

Ingredients: 12-15 Brussels sprouts, thinly sliced. 1/4 cup sliced almonds, toasted. 1/4 cup dried cranberries. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. Fresh parsley for garnish optional.

Instructions: Cut off the ends of the Brussels sprouts and take off any damaged or discolored leaves on the outside. Cut the Brussels sprouts into thin strips using a sharp knife or a mandoline slicer. Toast the almond slices in a dry skillet over medium-low heat until they smell good and get a little brown. To keep from burning, stir often. Take it off the heat and let it cool down. Salt and pepper should be mixed with the honey, lemon juice, olive oil, and pepper in a small bowl. Sliced Brussels sprouts, toasted almonds, dried cranberries, and grated Parmesan cheese if using should all be put in a large salad bowl. Add the dressing to the salad and mix everything together until it's all covered in the dressing. Add fresh parsley as a garnish if you like. Serve your tasty Raw Brussels Sprouts Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mount Gorkha

[iamaxiezze]

Spaghetti Cacio e Pepe is a traditional Roman pasta dish that is known for being easy to make and having strong flavors. "Cacio e pepe" means "cheese and pepper," which is a great way to describe this dish. Only a few simple ingredients are needed to make it, so it's great for a cozy night in or a fancy meal on the weekend.

Ingredients: 12 ounces spaghetti. 2 teaspoons freshly cracked black pepper. 1 cup finely grated Pecorino Romano cheese. Salt to taste.

Instructions: Cook spaghetti according to package instructions until al dente. While spaghetti is cooking, toast black pepper in a skillet over medium heat until fragrant, about 1-2 minutes. Reserve about 1 cup of pasta water, then drain the spaghetti and return it to the pot. Immediately add toasted black pepper and half of the Pecorino Romano cheese to the spaghetti. Stir well, gradually adding reserved pasta water as needed to create a creamy sauce. Once the cheese has melted and the sauce is creamy, season with salt to taste. Serve hot, garnished with the remaining Pecorino Romano cheese.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ufos The Truth Is Out There

[iamaxiezze]

Enjoy the delicious flavors of Panda Express' Original Orange Chicken in stir-fry form! This quick and easy recipe combines tender pieces of chicken with a sweet and tangy orange sauce, along with a medley of colorful vegetables. It's a perfect weeknight meal that the whole family will love.

Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 2 tablespoons vegetable oil. 1/2 cup orange juice. 1/4 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon cornstarch. 1 tablespoon water. 1 orange, zest and juice. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup broccoli florets. 1/2 cup sliced carrots. Cooked rice, for serving.

Instructions: In a small bowl, mix together orange juice, soy sauce, brown sugar, garlic, ginger, and the zest and juice of one orange. Set aside. In a separate small bowl, dissolve cornstarch in water to create a slurry. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken pieces and stir-fry until they are cooked through and slightly browned. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the bell peppers, broccoli, and carrots. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp. Return the cooked chicken to the skillet and pour the orange sauce over the chicken and vegetables. Stir well to coat everything in the sauce. Pour in the cornstarch slurry and continue to cook, stirring, until the sauce thickens and coats the chicken and vegetables. This should take about 2-3 minutes. Serve the Orange Chicken Stir Fry hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Moon Mist Valley

[iamaxiezze]

Traditional Polish pierogi are given a tasty new twist in these More Pierogi Dumplings. You can't say no to these tasty treats because they're filled with creamy mashed potatoes, cheddar cheese, and salty bacon. This dish is great for a comforting meal any time of the year.

Ingredients: 2 cups all-purpose flour. 1/2 cup warm water. 1 egg. 1/2 teaspoon salt. 1 cup mashed potatoes. 1/2 cup grated cheddar cheese. 1/4 cup finely chopped onion. 1/4 cup cooked and crumbled bacon. Salt and pepper to taste. 2 tablespoons butter. Sour cream and chives for serving.

Instructions: In a mixing bowl, combine the all-purpose flour and salt. In a separate bowl, whisk together the warm water and egg. Slowly pour the wet ingredients into the dry ingredients, stirring to form a dough. Knead the dough on a floured surface until smooth, then cover it and let it rest for 30 minutes. While the dough is resting, mix together the mashed potatoes, cheddar cheese, chopped onion, and crumbled bacon in a bowl. Season with salt and pepper to taste. Roll out the rested dough to about 1/8-inch thickness. Use a round cutter or glass to cut out circles from the dough. Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then seal the edges by pressing with a fork. Bring a large pot of salted water to a boil. Cook the dumplings in batches for about 5 minutes or until they float to the surface. In a separate pan, melt the butter over medium heat. Add the cooked dumplings and saut until they become golden and crispy, about 3-4 minutes on each side. Serve the pierogi dumplings hot with sour cream and chopped chives. Enjoy your delicious More Pierogi Dumplings!

Prep Time: 60 minutes

Cook Time: 15 minutes

Human 6 Photos

[iamaxiezze]

This avocado and green protein smoothie is full of good things for you and makes a great breakfast. Spinach and tofu add protein, and avocado gives you healthy fats. Hemp and chia seeds have omega-3 fatty acids and extra protein.

Ingredients: 1 ripe avocado. 1 cup spinach leaves. 1 ripe banana. 1/2 cup silken tofu. 1 tablespoon chia seeds. 1 tablespoon hemp seeds. 1 cup almond milk. 1 tablespoon maple syrup or agave nectar. Ice cubes optional.

Instructions: Take the pit out of the avocado. Chia seeds, hemp seeds, almond milk, banana, tofu, spinach, and maple syrup or agave nectar should all be put into a blender. Mix until it's creamy and smooth. If you want, add ice cubes and blend again until it's smooth. Pour into glasses and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

ICHS 2019

[iamaxiezze]

A delightful twist on traditional fried ice cream, this Fried Ice Cream Cake combines the crunchy goodness of cornflakes and coconut with creamy vanilla ice cream. It's a crispy, creamy, and indulgent treat that's perfect for any occasion!

Ingredients: 1 gallon vanilla ice cream. 1 cup crushed cornflakes. 1 cup shredded coconut. 1/2 cup sugar. 1/2 cup butter, melted. 1 teaspoon cinnamon. Vegetable oil for frying. Chocolate syrup optional. Whipped cream optional. Cherries optional.

Instructions: Take the ice cream out of the freezer and let it soften a bit. Cover a 9x13-inch baking dish with plastic wrap, making sure there is enough extra to make it easy to take off. Spread the softened ice cream out evenly in the dish that has been prepared. Make the top smooth. Wrap it in plastic wrap and freeze it for at least 4 hours or overnight until it gets firm. Crushed cornflakes, shredded coconut, sugar, melted butter, and cinnamon should all be mixed together in a bowl. Spread the mix out evenly on a parchment-lined baking sheet. Bake at 350F 175C for 10 to 12 minutes, stirring every now and then, until golden brown. Allow the mixture to cool all the way down. Using the extra plastic wrap, take the frozen ice cream out of the dish. Cut into squares or rectangles, and then cover each one with the baked mixture. Press each piece down gently to make sure it sticks. In a deep fryer or pot with a heavy bottom, heat the vegetable oil to 375F 190C. Fry the ice cream pieces in small groups for 30 to 60 seconds, or until they turn golden brown. Use a slotted spoon to take them out and let them drain on paper towels. Serve right away with chocolate syrup drizzled over top. If you want, you can add whipped cream and cherries on top as well.

Prep Time: 30 minutes

Cook Time: 10 minutes

Hanger Clinic

[iamaxiezze]

Enjoy a classic egg salad sandwich with a creamy and flavorful egg salad filling. Perfect for a quick and satisfying meal.

Ingredients: 4 hard-boiled eggs, chopped. 1/4 cup mayonnaise. 1 tablespoon mustard. 2 tablespoons diced celery. 2 tablespoons diced red onion. Salt and pepper to taste. 4 slices of bread. Lettuce leaves optional. Tomato slices optional.

Instructions: In a bowl, combine the chopped hard-boiled eggs, mayonnaise, and mustard. Add diced celery and red onion to the egg mixture and mix well. Season with salt and pepper to taste. Toast the slices of bread if desired. Place lettuce leaves and tomato slices on two slices of bread optional. Spoon the egg salad mixture onto the bread slices with lettuce and tomato. Top with the remaining slices of bread to make sandwiches. Cut the sandwiches in half and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

7951 Variel

[iamaxiezze]

This hearty and flavorful soup combines the earthy taste of black-eyed peas with the smoky heat of chipotle peppers. Double cilantro adds freshness and brightness to every spoonful.

Ingredients: 1 cup dried black-eyed peas. 2 chipotle peppers in adobo sauce, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 4 cups vegetable broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 bunch fresh cilantro, divided. 1 tablespoon olive oil. Optional toppings: sour cream, avocado slices, lime wedges.

Instructions: Soak black-eyed peas in water overnight or for at least 8 hours. Drain and rinse. In a large pot, heat olive oil over medium heat. Add onions, garlic, and red bell pepper. Cook until softened, about 5 minutes. Stir in chipotle peppers, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes. Add soaked black-eyed peas, vegetable broth, diced tomatoes, and half of the cilantro bunch stems included. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until peas are tender. Remove soup from heat. Using an immersion blender or regular blender, blend soup until smooth or desired consistency is reached. Chop remaining cilantro leaves and stir into the soup. Adjust seasoning if necessary. Serve hot, garnished with optional toppings if desired.

Prep Time: 20 minutes

Cook Time: 40 minutes

Junk Rocket

[iamaxiezze]

These Vegan Chocolate Covered Strawberry Cheesecakes are a delightful combination of creamy cashew cheesecake, sweet strawberries, and rich chocolate. They are perfect for special occasions or as a decadent treat any day.

Ingredients: 1 cup cashews, soaked overnight. 1/4 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup strawberries, diced. 1/2 cup vegan chocolate chips. 1 tbsp coconut oil.

Instructions: Using a food processor, blend cashews that have been soaked, coconut cream, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and creamy. Fill up each silicone muffin mold half way with the cheesecake mixture. On top of the cheesecake mix in each mold, put diced strawberries. Place in the freezer for two to three hours or until solid. You can melt vegan chocolate chips and coconut oil in 30 second increments in a bowl that can go in the microwave. Stir the mixture until it is smooth. Take the cheesecakes out of the molds and coat each one evenly with the melted chocolate. After covering the cheesecakes in chocolate, put them on a baking sheet lined with parchment paper and freeze them for 30 minutes to set. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Patapsco Student Services

[iamaxiezze]

These homemade glazed doughnuts are a delightful treat that's perfect for breakfast or dessert. They are fluffy, sweet, and absolutely delicious!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 2/3 cup milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Oil for frying vegetable or canola oil. For the Glaze:. 2 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract. Food coloring optional. Sprinkles optional.

Instructions: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Turn the dough onto a floured surface and roll it out to about 1/2-inch thickness. Use a doughnut cutter or a round cookie cutter to cut out doughnuts with a smaller hole in the center. Heat the oil in a deep fryer or a large, heavy-bottomed pot to 350F 175C. Carefully place the doughnuts in the hot oil and fry until they are golden brown, about 1-2 minutes per side. Remove the doughnuts and place them on a paper towel-lined plate to drain any excess oil. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired. Dip each doughnut into the glaze, allowing any excess to drip off, and place them on a wire rack to set. Add sprinkles on top of the glaze if you like. Allow the glaze to set for about 15-20 minutes before serving. Enjoy your glazed doughnuts!

Prep Time: 15 minutes

Cook Time: 20 minutes

Round Rock Dance

[iamaxiezze]

These BBQ braised short ribs are tender and full of flavor. They are the perfect mix of savory and smoky. The slow braising process makes sure that the meat falls off the bone, which will please any BBQ fan.

Ingredients: 4 lbs beef short ribs. Salt and black pepper to taste. 2 tbsp vegetable oil. 1 large onion, finely chopped. 4 cloves garlic, minced. 1 cup beef broth. 1 cup BBQ sauce. 1/4 cup soy sauce. 2 tbsp brown sugar. 1 tbsp Dijon mustard. 1 tsp smoked paprika. 1 tsp dried thyme. 1/2 tsp cayenne pepper. 1 cup red wine. Fresh parsley for garnish.

Instructions: Set the oven to 325F 163C before you start cooking. Add salt and black pepper to the short ribs. In a big pot that can go in the oven, heat the vegetable oil over medium-high heat. If you need to, work in batches to brown the short ribs on all sides. Take it out and set it aside. Cook the chopped onion in the same pot until it gets soft. After you add the minced garlic, cook for one more minute. Add the brown sugar, Dijon mustard, smoked paprika, thyme, cayenne pepper, beef broth, and BBQ sauce. Use a stir to mix. Put the browned short ribs back into the pot and make sure they are covered in the liquid. Add the red wine and bring the whole thing to a simmer. Place the pot in an oven that has already been heated and cover it. For two and a half to three hours, or until the short ribs are soft, braise them. Take it out of the oven and give it a minute or two to cool down. Before serving, sprinkle with fresh parsley. BBQ short ribs should be served with mashed potatoes or your favorite side dish.

Prep Time: 20 minutes

Cook Time: 180 minutes

Scott’s Brats

[iamaxiezze]

These Chicken and Tater Tot Waffles are a delicious twist on the classic waffle. They are savory and satisfying, perfect for breakfast, brunch, or a unique dinner option. The combination of shredded chicken, crispy tater tots, and melted cheese creates a flavorful and crispy waffle that's sure to be a hit with your family and friends.

Ingredients: 2 cups shredded cooked chicken. 2 cups frozen tater tots, thawed. 1 cup shredded cheddar cheese. 1/2 cup all-purpose flour. 2 eggs. 1/2 cup milk. 1/4 cup melted butter. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, combine the shredded chicken, thawed tater tots, shredded cheddar cheese, all-purpose flour, eggs, milk, melted butter, baking powder, salt, and black pepper. Mix well until all ingredients are combined. Spray the preheated waffle iron with cooking spray to prevent sticking. Scoop a portion of the chicken and tater tot mixture onto the waffle iron, spreading it evenly. Close the waffle iron and cook for about 5-7 minutes, or until the waffle is golden brown and crispy. Carefully remove the chicken and tater tot waffle from the iron and repeat the process with the remaining mixture. Serve the chicken and tater tot waffles hot with your favorite dipping sauce or toppings. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Musique A Jeanne D'arc

[iamaxiezze]

Savor the flavorful combination of Tamale Kings Barracho Beans and delicious cornbread. This filling dish is ideal for a cozy, satisfying supper.

Ingredients: 2 cups pinto beans, dried. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeo, diced. 1/2 cup cilantro, chopped. 1 can 14 oz diced tomatoes. 1 can 12 oz beer preferably Mexican lager. 1 cup chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Cornbread store-bought or homemade.

Instructions: Rinse the dried pinto beans and soak them in water overnight. In a large pot, combine soaked beans, chopped onion, minced garlic, diced jalapeo, chopped cilantro, diced tomatoes, beer, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 2-3 hours or until beans are tender. Adjust seasoning to taste. Serve the Barracho Beans with slices of cornbread on the side.

Prep Time: 15 minutes

Cook Time: 180 minutes

The Hammervilles