Indiesposta

performing arts - fransk livsstil - elodie rose barnes - fehmarn triathlon - author ava danielle

[indiesposta]

Indulge in the rich flavors of this creamy shrimp mushroom linguine. Succulent shrimp and earthy mushrooms are coated in a velvety Parmesan cream sauce, making every bite a delight.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 2 cups sliced mushrooms. 3 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook linguine until it is al dente. Remove the water and set it aside. Warm up the butter and olive oil in a big pan over medium-low heat. Cut up some garlic and add some sliced mushrooms. It will take about 5 minutes of cooking until the mushrooms are soft. Put the shrimp in the pan and cook for about two to three minutes on each side, until they turn pink and opaque. Turn down the heat. Put heavy cream and grated Parmesan cheese into the pan. Mix the sauce well so that it's smooth and creamy. Add pepper and salt to taste. Put the cooked linguine in the pan and toss it around in the creamy sauce until it's well covered. Before serving, sprinkle with chopped fresh parsley. Take a bite of your creamy shrimp mushroom linguine.

Prep Time: 15 minutes

Cook Time: 15 minutes

roommates

[indiesposta]

These Easy Paleo Peanut Butter and Jelly Muffins are a delicious and healthy treat that everyone will love. They are gluten-free, dairy-free, and refined sugar-free, making them perfect for anyone following a paleo or vegan diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup creamy peanut butter. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 2 tablespoons chia seeds. 1/2 cup sugar-free raspberry jam.

Instructions: Set the oven to 350F 175C and heat it up. Get some paper liners and line a muffin tin. Mix almond flour, coconut flour, baking soda, and salt in a large bowl with a whisk. Mix peanut butter, maple syrup, coconut oil, and chia seeds in a different bowl. Mix the dry and wet ingredients together until they are well mixed. Fill up each muffin cup about two thirds of the way to the top with batter. Make a small hole in the middle of each muffin and put raspberry jam in it. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. For 5 minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

GhostPunch Studios

[indiesposta]

These bakery-style muffins are moist, fluffy, and bursting with juicy berries. They make for a perfect breakfast or snack anytime.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup buttermilk. 1 tsp vanilla extract. 1 1/2 cups fresh or frozen berries blueberries, raspberries, or mixed.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. You will need a large bowl to mix the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Put the melted butter, eggs, buttermilk, and vanilla extract in a different bowl and mix them together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Add the fresh or frozen berries to the muffin batter slowly. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. With a hot cup of coffee or tea, enjoy your muffins that look like they came from a bakery.

Prep Time: 15 minutes

Cook Time: 20 minutes

senator cano

[indiesposta]

This Pear Quinoa Salad with Walnuts and Goat Cheese is a delightful combination of sweet pears, nutty quinoa, crunchy walnuts, and creamy goat cheese, all brought together with a tangy balsamic vinaigrette dressing. It's a perfect blend of flavors and textures that will satisfy your taste buds and keep you feeling satisfied.

Ingredients: 1 cup quinoa. 2 cups water. 2 ripe pears, thinly sliced. 1/2 cup chopped walnuts. 4 ounces crumbled goat cheese. 4 cups mixed greens. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a large salad bowl, combine the cooked quinoa, sliced pears, chopped walnuts, and crumbled goat cheese. Add the mixed greens to the bowl and gently toss everything together. Drizzle the balsamic vinaigrette dressing over the salad and season with salt and pepper to taste. Serve immediately as a healthy and delicious salad option. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

roberto stefani

[indiesposta]

With these delectable cookies, you can indulge in the perfect combination of chocolate and peanut butter. They're soft, chewy, and stuffed with peanut butter and chocolate chips, making each bite a divine treat.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup peanut butter chips. 1 cup semisweet chocolate chips.

Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the peanut butter chips and semisweet chocolate chips. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set but still slightly soft in the center. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

amo brass brass quintet

[indiesposta]

This Vegan Lentil Shepherd's Pie is a hearty and comforting dish that is perfect for a cozy dinner. Lentils are cooked with vegetables and savory herbs, then topped with creamy mashed potatoes and baked until golden.

Ingredients: 1 cup dry green lentils. 2 cups vegetable broth. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 cup frozen peas. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 4 cups mashed potatoes prepared. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender. In a separate pan, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute. Add cooked vegetables, peas, thyme, rosemary, salt, and pepper to the pot with the lentils. Stir to combine. Transfer the lentil mixture to a baking dish. Spread mashed potatoes evenly over the top. Bake in the preheated oven for 25-30 minutes or until the mashed potatoes are lightly golden. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

alice model nursery school

[indiesposta]

Egg salad made with fresh ingredients is good for you and tastes great. This is a great recipe for a quick and filling meal.

Ingredients: 6 large eggs. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1/4 cup finely chopped celery. 1/4 cup finely chopped red onion. 1/4 cup finely chopped pickles. Salt and pepper to taste. 1/2 teaspoon paprika. Fresh parsley for garnish.

Instructions: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 9-12 minutes for hard-boiled eggs. Transfer the boiled eggs to a bowl of ice water and let them cool for a few minutes before peeling. Chop the peeled eggs into small pieces and place them in a mixing bowl. Add mayonnaise, Dijon mustard, celery, red onion, pickles, salt, pepper, and paprika to the bowl with the chopped eggs. Stir all the ingredients together until well combined. Refrigerate the egg salad for at least 30 minutes to let the flavors meld. Before serving, garnish with fresh parsley and add more salt and pepper if needed. Serve your perfect egg salad in sandwiches, wraps, or as a salad on its own.

Prep Time: 15 minutes

Cook Time: 15 minutes

chez lotus

[indiesposta]

Indulge in the tender and flavorful goodness of Crockpot Honey Garlic BBQ Pork Tenderloin. This easy-to-make dish is perfect for a busy day, offering a mouthwatering combination of honey, garlic, and barbecue sauce.

Ingredients: 2 lbs pork tenderloin. 1/2 cup honey. 1/4 cup soy sauce. 1/4 cup barbecue sauce. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon olive oil. Salt and pepper to taste. Green onions, sliced for garnish. Sesame seeds for garnish.

Instructions: Add salt and pepper to the pork tenderloin. Put olive oil in a pan and heat it over medium-high heat. The pork tenderloin should be seared on all sides until it turns brown. Put the pork in the slow cooker after it has been seared. Honey, soy sauce, barbecue sauce, minced garlic, and grated ginger should all be mixed together in a bowl in a whisk. Spread the sauce on top of the slow-cooked pork. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the pork is soft and fully cooked. When it's done, use two forks to shred the pork and then add it to the slow cooker's tasty sauce. Add sliced green onions and sesame seeds to the top of the Honey Garlic BBQ Pork Tenderloin when you serve it over rice or in a sandwich. This crockpot pork tenderloin is easy to make and tastes great. The sweet and savory flavors go well together.

Prep Time: 15 minutes

Cook Time: 4 minutes

jenna velez

[indiesposta]

Enjoy the perfect blend of warm spices with these soft and chewy gingersnap cookies. They're a delightful treat for any occasion!

Ingredients: 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 1 cup packed brown sugar. 3/4 cup unsalted butter, softened. 1/4 cup molasses. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup granulated sugar, for rolling.

Instructions: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, and salt. In a large bowl, cream together the brown sugar and butter until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the cookie dough and chill in the refrigerator for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in granulated sugar to coat evenly and place them on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the edges are set. The cookies will still be soft when they come out of the oven; they will firm up as they cool. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely. Once completely cool, store the cookies in an airtight container to keep them soft and chewy.

Prep Time: 15 minutes

Cook Time: 10 minutes

iisaku kunstide kool

[indiesposta]

These succulent stuffed pork chops are a delicious combination of sweet apples, savory bacon, and aromatic sage. Perfect for a paleo-friendly meal!

Ingredients: 4 bone-in pork chops. 4 slices of bacon. 1 medium apple, diced. 1/4 cup fresh sage leaves, chopped. 1/4 cup onion, finely chopped. 1/4 cup almond flour. 1/4 cup chicken broth. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble it into small pieces. In the same skillet, add olive oil and saut the chopped onions until they become translucent. Add the diced apple and continue to cook for 2-3 minutes until the apples start to soften. Stir in the chopped sage leaves and almond flour. Cook for another 2 minutes to combine and thicken the mixture. Slowly add the chicken broth, stirring continuously until you have a thick, stuffing-like consistency. Season with salt and pepper to taste. Slice a pocket into each pork chop, being careful not to cut all the way through. Stuff each pork chop with the apple, bacon, and sage mixture. Place the stuffed pork chops on a baking sheet or in an oven-safe dish and bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 145F 63C. Once done, remove the pork chops from the oven, let them rest for a few minutes, and serve hot. Enjoy your PaleoScaleo Apple, Bacon, and Sage Stuffed Pork Chops!

Prep Time: 20 minutes

Cook Time: 30 minutes

woodcarvers of nw arkansas

[indiesposta]

The bright flavors of the lemony dressing go well with the crunch of the carrots and the creamy saltiness of the feta cheese in this salad.

Ingredients: 3 large carrots, grated. 1/2 cup crumbled feta cheese. 2 tablespoons fresh lemon juice. 2 tablespoons extra virgin olive oil. 1 tablespoon chopped fresh parsley. Salt and pepper to taste.

Instructions: In a large bowl, combine grated carrots and crumbled feta cheese. In a small bowl, whisk together lemon juice, olive oil, parsley, salt, and pepper to make the dressing. Pour the dressing over the carrot and feta mixture and toss until well combined. Serve chilled or at room temperature. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

plus os

[indiesposta]

Indulge in these guilt-free, sugar-free pistachio muffins. They are moist, nutty, and perfect for a low-carb or keto-friendly treat.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred sugar substitute. 1/2 tsp baking powder. 1/4 tsp salt. 1/3 cup unsweetened almond milk. 2 large eggs. 1/4 cup unsweetened applesauce. 1/4 cup melted coconut oil. 1/2 cup shelled pistachios, chopped. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. In a separate bowl, whisk together almond milk, eggs, applesauce, melted coconut oil, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until well combined. Fold in the chopped pistachios into the muffin batter. Divide the batter evenly into the muffin cups. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious sugar-free pistachio muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

EFE Conference

[indiesposta]

Affogato Italian is a delightful Italian dessert that combines the richness of espresso with the creaminess of vanilla gelato. It's a simple yet indulgent treat perfect for coffee lovers.

Ingredients: 1 scoop of vanilla gelato. 1 shot of espresso.

Instructions: Use your espresso machine to make a shot of espresso. To serve, put a scoop of vanilla gelato in a cup or glass. Pour the hot espresso shot on top of the ice cream. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 2 minutes

I am sleepless

[indiesposta]

Indulge in the delightful combination of peanut butter and chocolate with these baked doughnuts. They are easy to make and perfect for any sweet craving!

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/3 cup creamy peanut butter. 1/2 cup buttermilk. 1 egg. 2 tbsp vegetable oil. 1 tsp vanilla extract. 1/2 cup chocolate chips semi-sweet.

Instructions: Set the oven temperature to 175C 350F. Mix the flour, sugar, baking soda, baking powder, and cocoa powder in a mixing bowl. Put the egg, buttermilk, peanut butter, vegetable oil, and vanilla extract in a different bowl. Blend until well combined. Mix thoroughly after adding the wet ingredients to the dry ingredients. Mix chocolate chips into batter by folding them in. After greasing a doughnut pan, ladle the batter into each cavity, filling them to about two thirds of the way. When a toothpick is inserted into a doughnut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. After letting the doughnuts cool in the pan for a few minutes, move them to a wire rack to finish cooling. Pour some peanut butter or melted chocolate over the top if you want it to taste even better. Savor these freshly made baked chocolate-covered peanut butter doughnuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

tomb with a view

[indiesposta]

With spiced gingerbread cookies and a creamy buttery filling, these Gingerbread Whoopie Pies are a delightful holiday treat. Ideal for sharing with family and friends!

Ingredients: For the cookies:. - 2 cups all-purpose flour. - 1 tsp baking soda. - 1/2 tsp ground cinnamon. - 1/2 tsp ground ginger. - 1/4 tsp ground cloves. - 1/4 tsp salt. - 1/2 cup unsalted butter, softened. - 1/2 cup brown sugar. - 1 large egg. - 1/2 cup molasses. - 1/2 tsp vanilla extract. - 1/4 cup buttermilk. For the filling:. - 1/2 cup unsalted butter, softened. - 2 cups powdered sugar. - 1 tsp vanilla extract. - 1-2 tbsp milk.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. In another bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, molasses, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined. Drop spoonfuls of batter onto the prepared baking sheet, spacing them apart. Bake for 10-12 minutes or until the cookies spring back when touched lightly. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the filling, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until well mixed. Stir in the vanilla extract. If the filling is too thick, add milk, one tablespoon at a time, until desired consistency is reached. Once the cookies are completely cool, spread or pipe the filling onto the flat side of half of the cookies. Top with the remaining cookies to create whoopie pie sandwiches. Dust with powdered sugar, if desired. Enjoy your delicious Gingerbread Whoopie Pies!

Prep Time: 20 minutes

Cook Time: 10 minutes

muistikuvan

[indiesposta]

Enjoy all the flavors of a pepperoni pizza in dip form! This creamy and cheesy dip is loaded with pepperoni and spices, perfect for dipping breadsticks or chips.

Ingredients: 8 oz cream cheese, softened. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup pizza sauce. 1/4 cup chopped pepperoni. 1/4 tsp garlic powder. 1/4 tsp dried oregano. 1/4 tsp dried basil. 1/4 tsp crushed red pepper flakes optional. 1/4 cup sliced black olives optional.

Instructions: Warm the oven up to 175F 350C. Cream cheese, mozzarella, Parmesan, pizza sauce, pepperoni, garlic powder, oregano, basil, and red pepper flakes if using should all be mixed together in a bowl. Mix everything together well. Put the mixture in a baking dish and spread it out evenly. If you want, you can add sliced black olives on top. It should be hot and bubbly after 20 to 25 minutes in the oven. Warm it up and serve it with tortilla chips, breadsticks, or crackers.

Prep Time: 10 minutes

Cook Time: 25 minutes

ama des petits saint loupiens

[indiesposta]

These Twix Thumbprint Cookies are a delightful treat that combines the flavors of classic thumbprint cookies with the deliciousness of Twix candy bars. The buttery cookie base is filled with gooey caramel and topped with a drizzle of chocolate, creating a perfect blend of textures and tastes.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup Twix candy bar, chopped. 1/4 cup caramel sauce. 1/4 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until smooth. Add the vanilla extract and salt, and mix until well combined. Gradually add the flour and mix until a dough forms. Shape the dough into small balls and place them on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and gently press the centers again to reinforce the indentations. Allow the cookies to cool completely on the baking sheet. In a microwave-safe bowl, heat the caramel sauce for about 20-30 seconds, until it's slightly runny. Carefully spoon a small amount of caramel into the center of each cookie. Sprinkle chopped Twix candy bar over the caramel-filled centers. In another microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each interval, until smooth. Drizzle the melted chocolate over the cookies. Let the chocolate set before serving or storing the cookies.

Prep Time: 20 minutes

Cook Time: 10 minutes

rehan qayoom