I'll Show You Later

Merseyside Etsy Team - sekinan archaeology - Green Thinkerz - Sendai Earthquake Japan - Allendale K

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Som Tam, or Thai Papaya Salad, is a tasty and refreshing dish that has a lot of different tastes. Thai food fans love it because it has just the right amount of sweet, sour, salty, and spicy.

Ingredients: 1 green papaya, peeled and shredded. 2-3 cloves garlic, minced. 2-3 Thai bird's eye chilies, minced adjust to taste. 2-3 cherry tomatoes, halved. 2 tablespoons fish sauce. 1-2 tablespoons palm sugar adjust to taste. 2 tablespoons lime juice. 2 tablespoons roasted peanuts, crushed. A handful of fresh cilantro leaves. A handful of fresh Thai basil leaves. Salt to taste.

Instructions: In a mortar and pestle, crush garlic and chilies together to form a rough paste. Add palm sugar and continue to pound until well combined. Add fish sauce and lime juice, stirring to dissolve the sugar. In a large bowl, combine shredded papaya, cherry tomatoes, and the prepared dressing. Gently toss and massage the ingredients together for about 2-3 minutes. Taste and adjust the seasoning with more fish sauce, lime juice, or palm sugar if needed. Transfer the salad to a serving plate and sprinkle crushed peanuts on top. Garnish with fresh cilantro and Thai basil leaves. Serve immediately and enjoy your Authentic Thai Papaya Salad!

Prep Time: 20 minutes

Cook Time: 0 minutes

Pb Ithaca

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A cool take on the classic Mojito, the Blueberry Mojito Royale is great for summer. This cocktail is full of fresh blueberries and mint, and it tastes both fruity and herbal. It also has a little fizz from Champagne or sparkling wine.

Ingredients: 1/4 cup fresh blueberries. 6-8 fresh mint leaves. 1 tablespoon granulated sugar. 1/2 lime, juiced. 1 1/2 ounces white rum. 3 ounces club soda. Ice cubes. Blueberries and mint sprigs for garnish. 1 ounce blueberry liqueur optional. Champagne or sparkling wine for topping.

Instructions: In a glass, muddle together fresh blueberries, mint leaves, sugar, and lime juice until blueberries are crushed and mint is fragrant. Add white rum and blueberry liqueur if using, stir well. Fill the glass with ice cubes. Top with club soda, leaving some space at the top. Gently stir to combine ingredients. Top with Champagne or sparkling wine. Garnish with blueberries and mint sprigs. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Athirah Md Desa

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This beetroot cucumber quinoa sushi is a colorful and healthy take on regular sushi. It has a great mix of tastes and textures. The earthy sweetness of beets, the crisp freshness of cucumber, and the creamy richness of avocado go well with the nutty flavor of quinoa.

Ingredients: 1 cup quinoa, cooked. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1/2 teaspoon salt. 4 nori seaweed sheets. 1 small beetroot, thinly sliced. 1 small cucumber, julienned. 1 avocado, sliced. Soy sauce for dipping. Pickled ginger and wasabi for serving.

Instructions: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold the vinegar mixture into the cooked quinoa. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of quinoa over the nori, leaving about 1-inch empty at the top. Arrange beetroot, cucumber, and avocado slices horizontally on the quinoa. Carefully roll the sushi using the bamboo mat, pressing gently to seal. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 15 minutes

Sonic Discord

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A vegan mango orange green smoothie is a tasty and healthy way to start the day. Mango, orange, and spinach give it a lot of vitamins and minerals, making it a great choice for a quick and healthy breakfast or snack.

Ingredients: 1 cup frozen mango chunks. 1 orange, peeled and segmented. 1 handful fresh spinach leaves. 1 tablespoon chia seeds. 1 cup unsweetened almond milk.

Instructions: Place the frozen mango chunks, orange segments, fresh spinach leaves, and chia seeds in a blender. Pour in the unsweetened almond milk. Blend on high until the smoothie is creamy and well combined. Pour into a glass and enjoy your refreshing Vegan Mango Orange Green Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

5th International Bornean frog race

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These Mushroom Goat Cheese Thyme Tartlettes have a buttery puff pastry shell and are filled with earthy mushrooms, tangy goat cheese, and fragrant thyme. They're great as an appetizer or as a light meal.

Ingredients: 1 sheet of puff pastry. 200g mushrooms, sliced. 100g goat cheese, crumbled. 2 tablespoons fresh thyme leaves. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 200C 400F. Cut the puff pastry into small squares and press them into tartlette molds, or a muffin tin if molds are not available. Prick the bottom of the pastry with a fork and blind bake for 10 minutes. Meanwhile, heat olive oil in a pan over medium heat. Add sliced mushrooms and saut until they are tender and golden brown, about 5-7 minutes. Remove the tartlette shells from the oven and fill each with a spoonful of sauted mushrooms. Top the mushrooms with crumbled goat cheese and sprinkle fresh thyme leaves over the top. Return the tartlettes to the oven and bake for an additional 10-12 minutes, or until the pastry is golden brown and the cheese is melted and bubbly. Season with salt and pepper to taste. Serve warm or at room temperature.

Prep Time: 20 minutes

Cook Time: 25 minutes

#Thyme, #Tartlettes, #Appetizer

Three Oak Violets

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Huevos con Chorizo Tacos are a delicious and hearty Mexican breakfast option. Scrambled eggs are cooked with spicy chorizo sausage and colorful vegetables, then wrapped in warm flour tortillas. Top with cheese, salsa, and cilantro for a satisfying morning meal.

Ingredients: 6 large eggs. 1/2 pound chorizo sausage. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. Salt and pepper to taste. 6 small flour tortillas. Salsa and cilantro for garnish.

Instructions: Break up the chorizo and cook it in a skillet over medium-low heat until it turns brown. Get rid of the extra grease. Put onions and bell peppers in the same pan. About 3 minutes of cooking will soften the food. To the pan, add the diced tomatoes and cook for two more minutes. Add eggs to a bowl and whisk them together. Add salt and pepper to taste. Add the eggs to the pan with the vegetables and chorizo. Carefully stir the eggs until they are done the way you like them. You can use a separate pan or the microwave to warm up the flour tortillas. Add some of the egg and chorizo mixture to each tortilla, and then sprinkle some shredded cheddar cheese on top. Add salsa and fresh cilantro on top. Serve your Huevos con Chorizo Tacos right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 15 minutes

Fairview Baptist Church Mineral Wells

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Enjoy the delicious flavors of Greece with these Grilled Chicken Souvlaki skewers. Marinated in a mixture of Greek yogurt, herbs, and spices, the chicken is grilled to perfection, resulting in a mouthwatering dish that's perfect for any barbecue or outdoor gathering.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into cubes. 1/4 cup olive oil. 1/4 cup Greek yogurt. 3 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried thyme. 1/2 tsp paprika. Salt and pepper to taste. Juice of 1 lemon. Wooden skewers, soaked in water.

Instructions: In a bowl, combine olive oil, Greek yogurt, minced garlic, dried oregano, dried thyme, paprika, salt, pepper, and lemon juice. Mix well to create the marinade. Add chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight for best flavor. Preheat the grill to medium-high heat. Thread marinated chicken cubes onto soaked wooden skewers. Grill the chicken skewers for 10-15 minutes, turning occasionally, until cooked through and nicely charred. Serve the Grilled Chicken Souvlaki with your favorite sides, such as pita bread, tzatziki sauce, and a Greek salad.

Prep Time: 20 minutes

Cook Time: 15 minutes

Fairview Baptist Church Mineral Wells

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This gluten-free green juice is packed with nutrients and perfect for those who love to juice. It's refreshing, energizing, and a great way to boost your daily intake of vitamins and minerals.

Ingredients: 2 cups of fresh spinach leaves. 1 cucumber, peeled and chopped. 2 celery stalks, chopped. 1 green apple, cored and sliced. 1 lemon, peeled and seeded. 1-inch piece of fresh ginger, peeled. 1/2 cup of water.

Instructions: Wash all the vegetables and fruits thoroughly. Add the spinach, cucumber, celery, green apple, lemon, and ginger to a high-speed juicer. Pour 1/2 cup of water into the juicer to help with the juicing process. Turn on the juicer and process all the ingredients until you have a smooth green juice. Pour the juice into a glass and enjoy immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

Gemma Kneale

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From Lemon Tree Dwelling comes this Chef Salad, a tasty and filling salad that's great for a meal. There are many tasty things in it, like chicken, ham, two kinds of cheese, and a tasty dressing. It's a complete meal!

Ingredients: 4 cups chopped romaine lettuce. 1 cup diced cooked chicken breast. 1 cup diced ham. 1 cup diced Swiss cheese. 1 cup diced cheddar cheese. 1 cup cherry tomatoes, halved. 1/2 cup sliced cucumbers. 1/4 cup sliced black olives. 1/4 cup diced red onion. 2 hard-boiled eggs, sliced. 1/4 cup croutons. 1/4 cup chopped fresh parsley. 1/4 cup ranch dressing. 1/4 cup Italian dressing. Salt and pepper to taste.

Instructions: Place the chopped romaine lettuce in the bottom of a large salad bowl. Put the ham, Swiss cheese, cheddar cheese, cherry tomatoes, cucumbers, black olives, red onion, sliced hard-boiled eggs, and diced cooked chicken breast on top of the lettuce. Put the croutons and fresh parsley that has been chopped on top of the salad. Spread the ranch dressing and Italian dressing out on top of the salad. Add pepper and salt to taste. Gently toss the salad to mix all the ingredients together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

spicysushi

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This Asiago Potato Stack Dip is a creamy and flavorful dip that pairs perfectly with crispy potato stacks. The combination of Asiago and Parmesan cheeses gives it a rich and savory taste, while the sour cream and mayonnaise create a creamy texture. It's an irresistible appetizer that will be the star of any gathering.

Ingredients: 2 cups shredded Asiago cheese. 1 cup sour cream. 1/2 cup mayonnaise. 1/4 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 2 tablespoons chopped fresh chives.

Instructions: Set the oven to 350F 175C and heat it up. Shredded Asiago cheese, sour cream, mayonnaise, grated Parmesan cheese, garlic powder, onion powder, and black pepper should all be mixed together in a bowl. Mix the ingredients together well until they are all evenly mixed in. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until the top is bubbly and slightly golden. Take it out of the oven and top it with chopped fresh chives. Serve hot with potato stacks or your favorite things to dip them in.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serve Our Vets

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Wisconsin Cauliflower Soup is thick and creamy, with the hearty taste of cauliflower and the sourness of cheddar cheese. A warm dish that's perfect for cold nights.

Ingredients: 1 large cauliflower, chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 2 cups sharp cheddar cheese, shredded. 1 cup heavy cream. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, melt butter over medium heat. Add diced onions and minced garlic, saut until softened. Stir in flour to create a roux, cooking for 2-3 minutes. Gradually whisk in vegetable broth, ensuring no lumps. Add chopped cauliflower, bring to a boil, then reduce heat and simmer until cauliflower is tender. Using an immersion blender, puree the soup until smooth. Stir in heavy cream and shredded cheddar cheese until cheese is melted and incorporated. Season with salt and pepper to taste. Simmer for an additional 10-15 minutes to allow flavors to meld. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 30 minutes

les librairies et bouquineries à ixelles

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A tasty homemade version of Panda Express's famous orange chicken, with sweet and sour orange sauce covering crispy chicken.

Ingredients: 1 lb chicken breast, cut into bite-sized pieces. 1/2 cup cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 cup orange juice. 1/4 cup soy sauce. 3 tablespoons brown sugar. 2 tablespoons rice vinegar. 1 tablespoon orange zest. 1/4 teaspoon red pepper flakes optional. 2 green onions, thinly sliced. Cooked rice, for serving.

Instructions: In a bowl, toss the chicken pieces with cornstarch until evenly coated. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and crispy, about 4-5 minutes per side. Remove from skillet and set aside. In the same skillet, add garlic and ginger. Cook until fragrant, about 1 minute. Stir in orange juice, soy sauce, brown sugar, rice vinegar, orange zest, and red pepper flakes if using. Bring to a simmer. Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until heated through and sauce has thickened. Garnish with sliced green onions and serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

Our Home Solutions

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Thumbprint gingerbread cookies with a creamy white fudge filling and a hint of crystallized ginger. A delicious holiday treat!

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/4 cup unsalted butter, softened. 1/4 cup packed brown sugar. 1/4 cup molasses. 1 large egg yolk. 1 teaspoon vanilla extract. 1 cup white chocolate chips. 1/2 cup sweetened condensed milk. 1/2 teaspoon vanilla extract. 1/4 cup finely chopped crystallized ginger.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Put flour, ginger, cinnamon, cloves, and salt in a bowl and mix them together with a whisk. Mix the brown sugar and butter in a different bowl until the mixture is light and fluffy. Mix the molasses, egg yolk, and vanilla extract into the butter mixture until everything is well mixed together. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. As you prepare the baking sheet, roll the dough into 1-inch balls and place them on it. Use your thumb or the back of a spoon to make a small hole in the middle of each cookie. For 10 to 12 minutes, or until they are set, bake the cookies. Get the white fudge filling ready while the cookies are baking. Melt white chocolate chips in a bowl that can go in the microwave for 20 seconds at a time, stirring between each time. Add vanilla extract and sweetened condensed milk and stir until smooth and well mixed. Take the cookies out of the oven after they're done baking and gently press down on the holes again. Using a teaspoon, fill each hole with the white fudge mixture. On top of the fudge-filled holes, sprinkle finely chopped crystallized ginger. Before you serve, let the cookies cool down and the fudge set.

Prep Time: 20 minutes

Cook Time: 12 minutes

Working at MTC

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Indulge in the rich, velvety texture of this vegan chocolate espresso truffle frosting. Made with dairy-free chocolate chips and coconut cream, it's luxuriously creamy with a hint of espresso flavor, perfect for topping your favorite vegan desserts.

Ingredients: 1 cup dairy-free chocolate chips. 1/2 cup coconut cream. 1 tablespoon maple syrup. 1 tablespoon instant espresso powder. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Put coconut cream in a small saucepan and heat it over low heat until it's hot but not boiling. Once it's cool, add the chocolate chips and stir them in until they melt and become smooth. Salt, espresso powder, maple syrup, and vanilla extract should all be added. Mix everything together well. Wait a few minutes for the frosting to cool down before you pipe or spread it on cookies, cupcakes, or cakes.

Prep Time: 10 minutes

Cook Time: 5 minutes

ESOL

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In the air fryer, you can make homemade mozzarella sticks that are crispy and gooey. You can serve these tasty treats at parties or as an appetizer at any event. To make them taste even better, serve them with a classic marinara dip.

Ingredients: 12 sticks of mozzarella cheese cut into 3-inch pieces. 1 cup all-purpose flour. 2 large eggs beaten. 1 cup Italian breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. Cooking spray. 1 cup marinara sauce for dipping.

Instructions: Add Parmesan cheese, oregano, garlic powder, salt, and black pepper to a small bowl and mix them together. First, coat each mozzarella stick in flour. Then, dip it in beaten eggs. Finally, cover it with the breadcrumb mixture. Cover mozzarella sticks with the sauce, put them on a baking sheet with parchment paper, and freeze them for 30 minutes. Get the air fryer ready by heating it up to 390F 200C. Use cooking spray on the air fryer basket. Make sure the frozen mozzarella sticks don't touch each other as you put them in the air fryer basket. For 6 to 8 minutes, or until golden brown and crispy, cook in the air fryer while shaking it every so often. While that is going on, warm up the marinara sauce in a small saucepan over medium-low heat. Serve your homemade mozzarella sticks hot with marinara sauce on the side.

Prep Time: 20 minutes

Cook Time: 8 minutes

hannah

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Enjoy the flavors of Mexican street corn in this refreshing salad with creamy avocado and a zesty dressing. It's a perfect side dish for your next Mexican-inspired meal or a delicious dip for parties.

Ingredients: 4 ears of corn, grilled and kernels removed. 1 ripe avocado, diced. 1/2 cup red onion, finely chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 1/4 cup crumbled queso fresco cheese. 2 tablespoons mayonnaise. 2 tablespoons sour cream. 2 tablespoons fresh lime juice. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the grilled corn kernels, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, and chili powder until well combined. Pour the dressing over the salad and toss to coat all the ingredients evenly. Sprinkle the crumbled queso fresco cheese over the top of the salad. Season with salt and pepper to taste. Chill in the refrigerator for about 30 minutes before serving to allow the flavors to meld together. Serve cold as a side dish or as a topping for tacos, grilled meats, or as a dip with tortilla chips.

Prep Time: 15 minutes

Cook Time: 15 minutes

Josephs Quartz

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Turn your waffle iron into a pizza-making machine with these savory pizza pockets. They're fun to make and perfect for a quick and tasty meal or snack!

Ingredients: 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1 1/2 cups milk. 2 large eggs. 1/4 cup vegetable oil. 1 cup shredded mozzarella cheese. 1/2 cup pepperoni slices. 1/2 cup pizza sauce. 1/4 cup sliced black olives. 1/4 cup sliced green bell pepper. 1/4 cup sliced mushrooms. Cooking spray.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and then stir in the milk and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Spray the waffle iron with cooking spray to prevent sticking. Pour a portion of the waffle batter onto the preheated waffle iron, enough to cover the bottom grids. Quickly add a spoonful of pizza sauce, followed by a sprinkle of mozzarella cheese, pepperoni slices, olives, green bell pepper, and mushrooms on top of the batter. Top with a little more waffle batter to cover the fillings. Close the waffle iron and cook until the waffle is golden brown and crispy, usually about 5-7 minutes, or according to the manufacturer's instructions. Carefully remove the waffle iron pizza pocket and let it cool slightly before serving. Repeat the process with the remaining batter and fillings to make more pizza pockets. Serve hot and enjoy your delicious waffle iron pizza pockets!

Prep Time: 15 minutes

Cook Time: 5-7

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