Is Cru

commissions - Jornadas de detectives y astronautas - Aiskrim Kifayah Kedah - Jennifer Okolie Health and Wellness - winehouse

[is-cru]

This refreshing Avocado, Corn, Tomato Salad is a perfect combination of creamy avocados, sweet corn, and juicy tomatoes. It's dressed with a zesty lime and olive oil dressing, making it a delightful and healthy side dish for any meal.

Ingredients: 2 ripe avocados, diced. 1 cup fresh corn kernels. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Diced avocados, fresh corn kernels, cherry tomatoes, chopped red onion, and fresh cilantro should all be put in a large bowl. The dressing is made by whisking lime juice and olive oil together in a small bowl. Add pepper and salt to taste. Add the salad ingredients to a large bowl. Pour the dressing over them. Carefully toss to coat. Put the salad in the fridge for at least 30 minutes before you serve it. Serve the Avocado, Corn, and Tomato Salad cold, and if you want, top it with more cilantro.

Prep Time: 15 minutes

Cook Time: 0 minutes

odz snejanka

[is-cru]

The fresh spinach, sweet strawberries, creamy feta cheese, and tangy balsamic dressing in this Strawberry Feta Spinach Salad go so well together. You can eat it as a side dish with any meal or for a light and healthy lunch.

Ingredients: 4 cups fresh spinach leaves. 1 1/2 cups sliced strawberries. 1/2 cup crumbled feta cheese. 1/4 cup chopped red onion. 1/4 cup sliced almonds. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Place the fresh spinach leaves, strawberry slices, feta cheese crumbles, red onion chunks, and almond slices in a large bowl. To make the dressing, put the olive oil, honey, salt, and pepper in a separate small bowl and mix them together with a whisk. Pour the dressing over the salad and toss it around to make sure that all the ingredients are well mixed. You can serve it right away as a tasty and refreshing salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Patrick Willard

[is-cru]

You can make these Baked Hot Pastrami Sliders as a quick and easy meal or as a party snack. When baked into soft buns, tender pastrami, melted Swiss cheese, and savory sauce make for a wonderful taste experience.

Ingredients: 1 package slider buns. 1/2 pound sliced pastrami. 8 slices Swiss cheese. 1/4 cup melted butter. 2 tablespoons Dijon mustard. 2 tablespoons honey. 1 tablespoon Worcestershire sauce. 1 tablespoon poppy seeds. 1 tablespoon dried minced onion.

Instructions: Preheat oven to 350F 175C. Slice slider buns in half horizontally and place the bottom halves in a baking dish. Layer pastrami slices on the bottom halves of the buns. Top pastrami with Swiss cheese slices. Place the top halves of the buns over the cheese. In a small bowl, mix melted butter, Dijon mustard, honey, Worcestershire sauce, poppy seeds, and dried minced onion. Brush the mixture over the tops of the buns. Cover the baking dish with foil and bake for 10-15 minutes, or until cheese is melted and sliders are heated through. Remove foil and bake for an additional 2-3 minutes until the tops are slightly crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enchanted Swap and Sell

[is-cru]

This Maple Balsamic Tempeh recipe combines the rich, sweet taste of tempeh with the sour and sour flavors of maple syrup and balsamic vinegar. This vegan dish tastes great and can be served for lunch or dinner.

Ingredients: 1 block tempeh, sliced. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. 1 tablespoon soy sauce. 1 clove garlic, minced. 1 tablespoon olive oil.

Instructions: Cut up the garlic and put it in a small bowl. Add the maple syrup and whisk them together. Put the sliced tempeh in a shallow dish. Pour the marinade over the tempeh, making sure that each slice is covered. For at least 30 minutes, let it sit. Set a pan on medium heat and add the olive oil. Put the tempeh slices that have been marinated in the pan. Cook for three to four minutes on each side, or until the tempeh is golden brown and caramelized. Enjoy while hot!

Prep Time: 35 minutes

Cook Time: 10 minutes

Pļaviņu vidusskola

[is-cru]

A chocolate mousse tart that is rich and creamy, with a hint of heat from chili powder and cayenne pepper. It is surrounded by a flaky vegan pie crust.

Ingredients: 1 1/2 cups raw cashews, soaked for 4-6 hours. 1/4 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp chili powder. 1/8 tsp cayenne pepper. 1/4 tsp salt. 1 pre-made vegan pie crust.

Instructions: Drain and rinse the soaked cashews. In a food processor, combine the cashews, cocoa powder, maple syrup, melted coconut oil, vanilla extract, cinnamon, chili powder, cayenne pepper, and salt. Blend until smooth and creamy, scraping down the sides as needed. Pour the mixture into the pre-made vegan pie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set. Serve chilled, optionally garnished with shaved chocolate or a sprinkle of chili powder.

Prep Time: 20 minutes

Cook Time: 0 minutes

Aviemore News

[is-cru]

These cherry limeade popsicles are a great way to enjoy the taste of summer.

Ingredients: 1 cup fresh cherries, pitted. 1/2 cup lime juice. 1/4 cup honey or sugar. 1 cup water.

Instructions: Put pitted cherries, lime juice, honey or sugar, and water in a blender. Mix until it's smooth. Put the mix into popsicle molds. Put in the popsicle sticks. Put it in the freezer for at least four hours, or until it's solid. To get popsicles out of their molds, run them under warm water for a short time.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jennifer Mercier

[is-cru]

A tasty change from regular dinner rolls are these savory chicken buns. Because they're filled with seasoned chicken, creamy cheese, and fragrant herbs, they're a quick and easy way to eat.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 cup chicken broth. 1/4 cup heavy cream. 1 cup grated cheese. 1 package ready-to-bake dinner rolls. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Put olive oil in a pan and heat it over medium-low heat. It should take about 5 minutes per side to brown the chicken on both sides. Take the chicken out of the pan and set it aside. Add the onion and garlic to the same pan and cook them until they get soft. Add the oregano and dried thyme and stir to mix. Heavy cream and chicken broth should be added. Bring to a low boil. Put the chicken back in the pan. Put the lid on top and cook on low heat for 10 minutes, or until the chicken is fully cooked. Take the chicken out of the pan, use two forks to shred it, and then put it back in the pan. Add grated cheese and mix it in until it melts and is well mixed in. Take the ready-to-bake dinner rolls out of the package and separate them. On each dinner roll, put a spoonful of the chicken mixture. Cover the filling with the dough and fold the edges together tightly. Put the rolls with the filling on a baking sheet that has parchment paper on it. The buns should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown and done all the way through. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 25 minutes

crossfit nola

[is-cru]

Indulge in guilt-free sweet fruity treats with these zero carb gummy candies! Made with sugar-free ingredients and bursting with fruity flavor, these gummies are perfect for satisfying your cravings while staying in ketosis.

Ingredients: 1 cup water. 1/2 cup powdered erythritol. 1/4 cup unflavored gelatin. 1/2 teaspoon citric acid. 1 teaspoon sugar-free fruit flavoring e.g., strawberry, raspberry, etc.. Silicone gummy molds.

Instructions: Mix water, erythritol powder, and citric acid in a saucepan. Put the mixture on medium heat and stir it around until the erythritol is gone. Cover the water mixture with gelatin and whisk it in all the time until the gelatin is gone and the mixture is smooth. Take it off the heat and add the sugar-free fruit flavoring while stirring. Put the gummy molds made of silicone in the fridge for about one to two hours, or until the mixture is set. Once the candies are hard, take them out of the molds and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

verbum dei

[is-cru]

This Paleo-friendly casserole will satisfy your craving for pizza. A cheesy nutritional yeast crust encases a delectable mixture of ground beef, veggies, and a flavorful marinara sauce.

Ingredients: 1 lb ground beef. 1 cup diced bell peppers. 1 cup diced onions. 1 cup sliced black olives. 1 cup sliced mushrooms. 2 cups sugar-free marinara sauce. 2 cups cauliflower florets. 1/2 cup nutritional yeast. 1/2 tsp garlic powder. 1/2 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. Olive oil for cooking.

Instructions: Set the oven temperature to 375F 190C. Heat the olive oil in a big skillet over medium-high heat. Cook the ground beef until it turns brown. Eliminate surplus fat and reserve. Saute the bell peppers, onions, and mushrooms in the same skillet until they become tender. Add the cauliflower florets and the sliced olives. Simmer for a further two to three minutes. Add salt, pepper, dried oregano, dried basil, and garlic powder for seasoning. Add the cooked ground beef back to the skillet and thoroughly combine. Add the reduced-sugar marinara sauce and let it simmer for five minutes. Spoon mixture into baking dish that has been greased. Evenly distribute nutritional yeast on top. Bake for 25 to 30 minutes in a preheated oven, or until the cauliflower is tender and the casserole is bubbly. Enjoy your Paleo Pizza Casserole hot out of the oven!

Prep Time: 15 minutes

Cook Time: 30 minutes

Mindfulness Mondays

[is-cru]

A tasty burger that tastes like a mix of pizza and waffle fries. The burger patties are cooked in a waffle iron and then topped with pepperoni, pizza sauce, and mozzarella cheese. They are then topped with crispy waffle fries, Parmesan cheese, and fresh basil. It's a fun take on everyday burgers!

Ingredients: 1 lb ground beef. 1/2 cup pizza sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup sliced pepperoni. 4 burger buns. 2 cups frozen waffle fries. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Follow the directions that came with your waffle iron to get it hot. Add salt and pepper to the ground beef, and then shape it into 4 burger patties. The burger patties should be cooked on a hot waffle iron for 4 to 6 minutes, or until they reach the level of doneness you like. Do what it says on the package and bake the waffle fries in the oven until they are crispy and golden brown while the burgers are cooking. When the burgers are almost done, put pizza sauce, mozzarella cheese, and pepperoni slices on top of each one. Give the cheese a minute or two to melt while you close the waffle iron. Take the waffled burgers out of the iron and put one patty on each bun to make a burger. Put crushed Parmesan cheese, chopped fresh basil, and baked waffle fries on top of the burgers. Serve your Waffled Pizza Fries Burger right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sara JS Wuitchik

[is-cru]

Savor a delicious filet mignon dish that is Paleo-friendly, enhanced by the earthy and rich flavors of porcini compound butter. This dish is the ideal, filling supper for any kind of occasion.

Ingredients: 2 filet mignon steaks 6-8 oz each. 1/4 cup dried porcini mushrooms. 1/2 cup ghee or clarified butter. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. Salt and pepper to taste.

Instructions: Rehydrate the dried porcini mushrooms first. After putting them in a bowl with boiling water, cover it and let them soak for twenty minutes. After the mushrooms have rehydrated, drain and chop them finely. Heat a small saucepan over low heat to melt the ghee. Add the chopped porcini mushrooms and minced garlic. Fry for approximately five minutes, or until the garlic is aromatic and the mushrooms are soft. After turning off the heat, add the fresh rosemary to the saucepan and season with salt and pepper to taste. Give the porcini compound butter a few minutes to cool. Set the temperature of your grill or grill pan to high while the compound butter cools. Use salt and pepper to season the filet mignon steaks. For medium-rare, grill the filet mignon steaks for 34 minutes on each side; adjust cooking time to desired doneness. Before serving, take the steaks off the grill and give them some time to rest. Place a large dollop of the porcini compound butter on top of each filet mignon steak and let it melt and infuse the meat with flavor. Savor your Filet Mignon on the Paleo diet with Porcini Compound Butter!

Prep Time: 30 minutes

Cook Time: 10 minutes

German Fest

[is-cru]

This vegan take on the classic lobster roll features shredded hearts of palm tossed in a creamy mayo dressing, seasoned with lemon, dill, and Old Bay. Served in a toasted bun with crunchy celery, red onion, and fresh lettuce, it's a satisfying and cruelty-free alternative.

Ingredients: 1 can hearts of palm, drained and shredded. 1/4 cup vegan mayo. 1 tablespoon lemon juice. 1 tablespoon chopped fresh dill. 1/4 teaspoon Old Bay seasoning. Salt and pepper to taste. 4 vegan hot dog buns. 1 tablespoon vegan butter. 1/4 cup chopped celery. 1/4 cup chopped red onion. Lettuce leaves, for serving. Chopped chives, for garnish.

Instructions: In a mixing bowl, combine shredded hearts of palm, vegan mayo, lemon juice, dill, Old Bay seasoning, salt, and pepper. Mix until well combined, adjusting seasoning to taste. Heat vegan butter in a skillet over medium heat. Split hot dog buns and toast them in the skillet until golden brown. Fill each toasted bun with the hearts of palm mixture. Top with chopped celery, red onion, lettuce leaves, and garnish with chopped chives. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Weebly Beecost

[is-cru]

avascript:var aria = document.querySelector'buttonaria-label="Copy Full Text"'; aria.click;

Ingredients: 1 oz white rum. 1 oz grapefruit juice. 1/2 oz simple syrup. 4-6 mint leaves. Champagne or sparkling wine, to top. Grapefruit slice and mint sprig, for garnish.

Instructions: Mix mint leaves and simple syrup in a cocktail shaker. Fill the shaker with ice and add the white rum and grapefruit juice. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass. Add Champagne or sparkling wine on top. Put a grapefruit slice and a mint sprig on top to look nice. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mrs. Ward's Fifth Grade Class

[is-cru]

A healthy and delicious salad that mimics the flavors of a pizza but without the dough. Zoodles, fresh vegetables, and a tangy dressing come together to create a satisfying dish.

Ingredients: 2 large zucchinis, spiralized into zoodles. 1 cup cherry tomatoes, halved. 1/2 red bell pepper, thinly sliced. 1/2 yellow bell pepper, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup black olives, pitted and sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup grated Parmesan cheese. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Put the zoodles, cherry tomatoes, red and yellow bell peppers, red onion, black olives, and torn basil leaves in a large bowl. Take a different small bowl and mix the olive oil and balsamic vinegar with a whisk. This will make the dressing. Add pepper and salt to taste. Add the dressing to the vegetables and mix everything together until it's well mixed. Grease a pie plate or a skillet that can go in the oven, then put the vegetable mixture that has been dressed in it and gently press it down. Grate the Parmesan cheese and spread it out evenly on top of the vegetables. In an oven that has already been heated, bake the dish for 25 to 30 minutes, or until the vegetables are soft and the cheese is melted and bubbling. Take it out of the oven and let it cool down for a few minutes. Then cut it into pieces and serve. If you want, you can add more fresh basil leaves as a garnish. Have fun with your Zoodle Pasta Pie Salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

les excavations richard gosselin

[is-cru]

Enjoy The Hot Mutt, a spicy pork burger with lots of big flavors. This burger has just the right amount of hot sauce, blue cheese, and crunchy celery to please spice lovers and make your grilling experience better.

Ingredients: 1 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup hot sauce. 1/4 cup blue cheese, crumbled. 1/4 cup celery, finely chopped. 1/4 cup green onions, finely chopped. 1 egg. Salt and pepper to taste. Buns for serving. Additional blue cheese and hot sauce for topping optional.

Instructions: Preheat the grill or stovetop griddle to medium-high heat. In a bowl, combine ground pork, breadcrumbs, hot sauce, crumbled blue cheese, finely chopped celery, finely chopped green onions, egg, salt, and pepper. Mix until well combined. Form the mixture into burger patties. Grill the patties for 5-7 minutes per side or until fully cooked and browned. Toast the buns on the grill for a minute or until golden brown. Assemble the burgers on the toasted buns, adding additional blue cheese and hot sauce on top if desired. Serve hot and savor the bold and spicy flavors of The Hot Mutt! This pork burger is a fiery delight, perfect for those who enjoy a bit of heat in their meals.

Prep Time: 15 minutes

Cook Time: 15 minutes

the walker lela foundation

[is-cru]

A delightful and refreshing twist on traditional cream soda, this Strawberry-Coconut Cream Soda combines the sweetness of ripe strawberries with the creamy richness of coconut cream, all topped off with fizzy soda water for a delightful beverage experience.

Ingredients: 6 fresh strawberries. 1 cup coconut cream. 2 cups soda water. 1 tablespoon honey. Ice cubes. Fresh mint leaves for garnish.

Instructions: In a blender, puree the fresh strawberries until smooth. In a pitcher, combine the strawberry puree, coconut cream, soda water, and honey. Stir well to mix. Fill glasses with ice cubes. Pour the strawberry-coconut cream mixture into the glasses. Garnish with fresh mint leaves. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

les excavations richard gosselin

[is-cru]

The fluffy cupcakes and fresh mixed berries in these Berry Sweet Cupcake Treats go so well together. You can wear them anywhere and they'll satisfy your sweet tooth.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1/2 cup milk. 1 tsp vanilla extract. 1 tsp baking powder. 1/4 tsp salt. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup powdered sugar for frosting. Additional berries for garnish.

Instructions: Preheat the oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Gently fold in the mixed berries. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are cool, sift powdered sugar over the top for frosting and garnish with additional berries. Serve and enjoy your Berry Sweet Cupcake Treats!

Prep Time: 15 minutes

Cook Time: 20 minutes

Fencing Society of Oakland University