Kaeikki

szolnoki bagdetta teny szt k fajtaklubja - damian vega velasco - peaea dse - church women united in illinois - rebecca kukla

[kaeikki]

A refreshing chopped salad with succulent cumin lime shrimp, perfect for a light and flavorful meal. The combination of fresh vegetables, tangy dressing, and seasoned shrimp creates a delightful and healthy dish.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tsp ground cumin. 2 tbsp olive oil. 1 lime, juiced and zested. Salt and pepper to taste. 4 cups mixed greens e.g., lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/2 red bell pepper, diced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tbsp balsamic vinaigrette dressing.

Instructions: In a bowl, combine the shrimp, ground cumin, olive oil, lime juice, lime zest, salt, and pepper. Toss to coat the shrimp evenly. Let it marinate for 15-20 minutes. While the shrimp is marinating, prepare the salad. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Heat a skillet or grill pan over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side or until they turn pink and opaque. Arrange the cooked shrimp on top of the prepared salad. Sprinkle crumbled feta cheese and Kalamata olives over the salad. Drizzle balsamic vinaigrette dressing over the salad just before serving. Toss the salad gently to combine all the ingredients. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 6 minutes

star's piggly wigglys sanctuary

[kaeikki]

This Coffee Banana Smoothie tastes great because it has both strong coffee and creamy banana flavors. You can have it for a quick breakfast or any time of the day to feel better.

Ingredients: 1 ripe banana. 1 cup brewed coffee, chilled. 1/2 cup milk dairy or non-dairy. 1 tablespoon honey or maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1 cup ice cubes.

Instructions: Peel the banana and break it into chunks. In a blender, combine banana chunks, chilled coffee, milk, honey or maple syrup, vanilla extract, ground cinnamon, and ice cubes. Blend until smooth and creamy. Taste and adjust sweetness if necessary by adding more honey or maple syrup. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

polboske

[kaeikki]

Enjoy the best cheeseburger sandwich ever, made with toasted buns, melted cheddar cheese, crisp lettuce, ripe tomatoes, and tangy onions, all stacked between two juicy beef patties. On top, you'll find creamy mayo, ketchup, and mustard.

Ingredients: 4 hamburger buns. 1 lb ground beef. 8 slices cheddar cheese. 1 onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. 1/4 cup mayonnaise. 1/4 cup ketchup. 2 tablespoons mustard. Salt and pepper to taste.

Instructions: Set the grill or pan on medium-high heat to get it ready. Make 4 patties out of the ground beef, each about the same size. Season with salt and pepper. For 4-5 minutes on each side, or until done to your liking, grill or cook patties in a skillet. Add two slices of cheddar cheese to top of each patty in the last minute of cooking. You can grill or pan-saute hamburger buns until they are lightly browned. On the bottom half of each bun, spread mayonnaise. Then, add ketchup and mustard. On the bottom half of each bun, put cheeseburger patties, tomato slices, lettuce, and onion. Put the top half of each bun on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

ccesl

[kaeikki]

In a parfait, you can enjoy the delicious flavors of Kentucky Butter Cake. A divine dessert is made up of layers of crumbled buttery cake, whipped cream, and raspberry compote.

Ingredients: 1 cup unsalted butter, softened. 2 cups granulated sugar. 4 large eggs. 1 tablespoon vanilla extract. 3 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup whole milk. For the Butter Glaze:. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 tablespoons water. 2 teaspoons vanilla extract. For the Parfait Layers:. Whipped cream. Raspberry compote. Crumbled Kentucky Butter Cake.

Instructions: Preheat the oven to 325F 163C. Grease and flour a bundt cake pan. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in 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. Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the butter glaze. In a saucepan, combine butter, sugar, water, and vanilla extract. Cook over medium heat, stirring constantly, until the sugar is dissolved. Once the cake is out of the oven, poke holes in the warm cake using a skewer or fork. Pour the butter glaze evenly over the cake. Allow the cake to cool completely in the pan before removing. Once the cake is cooled, crumble it into bite-sized pieces. In serving glasses, layer crumbled Kentucky Butter Cake with whipped cream and raspberry compote. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Chill the parfaits in the refrigerator for at least 1 hour before serving. Enjoy the rich and buttery goodness of Kentucky Butter Cake in parfait form!

Prep Time: 20 minutes

Cook Time: 70 minutes

cartin gross

[kaeikki]

Coconut-Tamarind Spice Rice is a flavorful South Indian dish where cooked rice is infused with a tantalizing blend of coconut, tangy tamarind, and aromatic spices. It's a delicious and satisfying meal on its own or pairs well with a variety of side dishes.

Ingredients: 1 cup rice. 2 tablespoons grated coconut. 1 tablespoon tamarind paste. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 2 dried red chilies. 2 tablespoons oil. 1/4 teaspoon turmeric powder. Salt to taste. Fresh coriander leaves for garnish.

Instructions: Cook rice until tender and set aside. In a pan, heat oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies. Saut until fragrant. Add grated coconut and cook until lightly browned. Mix in tamarind paste, turmeric powder, and salt. Stir well and cook for 2-3 minutes. Add cooked rice to the pan and mix gently until well combined. Garnish with fresh coriander leaves. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

paws first choice

[kaeikki]

A flavorful and creamy vegan queso that doesn't have cashews. It's great for dipping chips or pouring over nachos.

Ingredients: 1 cup peeled and diced Yukon Gold potatoes. 1/4 cup diced carrots. 1/4 cup nutritional yeast. 2 tablespoons olive oil. 1/4 cup unsweetened almond milk. 2 tablespoons lemon juice. 1 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Pickled jalapeos optional, for topping.

Instructions: Boil the diced potatoes and carrots until tender, then drain. In a blender, combine the cooked potatoes and carrots with the nutritional yeast, olive oil, almond milk, lemon juice, onion powder, garlic powder, smoked paprika, salt, and pepper. Blend until smooth. Transfer the mixture to a saucepan and heat over medium-low heat, stirring constantly, until heated through and thickened. Serve warm, topped with pickled jalapeos if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

sammitse

[kaeikki]

A delightful twist on the classic s'mores using Thin Mint cookies as a delicious and chocolatey base.

Ingredients: 1 box Thin Mint cookies. 1 bag marshmallows. 1 bar chocolate your choice of type. 1 tablespoon unsalted butter.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Cut the Thin Mint cookies in half, making sure that each cookie has a top and a bottom. Use the ready baking sheet to put the bottoms of the cookies on it. Break the bar of chocolate into little squares. On top of each cookie bottom, put a square of chocolate. Place a marshmallow on top of the chocolate and press it down a little. Put a Thin Mint cookie on top of each marshmallow. The marshmallows should be baked in a hot oven for three to four minutes, or until they are golden brown and slightly puffed. Take it out of the oven and let it cool for one minute. Melt the butter in a bowl that can go in the microwave. Spread the melted butter on top of the Thin Mint cookies. Enjoy the Thin Mint S'mores cookies while they are still warm.

Prep Time: 15 minutes

Cook Time: 4 minutes

moda club mexico

[kaeikki]

This easy chicken skewer curry marinade infuses tender chicken pieces with rich flavors of curry, yogurt, and spices, resulting in a deliciously satisfying dish that's perfect for any occasion. It's simple to prepare and bursting with flavor.

Ingredients: 500g chicken breast, cut into cubes. 1/2 cup yogurt. 2 tablespoons curry powder. 1 tablespoon lemon juice. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Bamboo skewers, soaked in water.

Instructions: Mix yogurt, curry powder, lemon juice, salt, black pepper, minced garlic, minced ginger, and lemon juice in a bowl. Add the chicken cubes to the sauce and coat them well. Place in the fridge for at least 30 minutes and no more than 2 hours with the lid on. Set the grill or grill pan over medium-high heat to heat it up. Wet bamboo skewers and thread chicken that has been marinated on them. Chicken skewers should be cooked through and lightly charred after 6 to 8 minutes of grilling, turning them over every now and then. Serve hot over rice or with your favorite dipping sauce.

Prep Time: 40 minutes

Cook Time: 8 minutes

minnesota fishing reports

[kaeikki]

These Bacon Wrapped Jalapeno Popper Burgers are a delicious combination of juicy burgers, spicy jalapeno poppers, and crispy bacon. Perfect for a summer barbecue or any time you crave a flavor-packed burger.

Ingredients: 4 burger patties. 4 jalapeno peppers. 8 slices of bacon. 4 hamburger buns. 4 oz cream cheese. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/4 cup diced fresh cilantro. 1 tsp garlic powder. Salt and pepper to taste. Cooking oil for grilling.

Instructions: Warm up the grill over medium-high heat. To make the peppers less spicy, cut off the tops and take out the seeds and membranes. Cream cheese, cheddar cheese, red onion, cilantro, garlic powder, salt, and pepper should all be mixed together well in a bowl. Fill up each jalapeno pepper with the cheese mix. Use toothpicks to hold each stuffed jalapeno together while you wrap it in two slices of bacon. The jalapeno poppers wrapped in bacon should be grilled for about 10 to 15 minutes, turning them over every now and then, until the bacon is crispy and the peppers are soft. While the poppers are cooking, grill the burger patties until they're done the way you like them. For medium-rare, they usually need 4 to 5 minutes on each side. For a minute or two, toast the hamburger buns on the grill until they are just barely golden. Put a grilled patty on the bottom half of each bun to make the burgers. Place a jalapeno popper wrapped in bacon on top of each patty, and then cover with the top bun. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 20 minutes

stop the smoke

[kaeikki]

These Beer & Honey BBQ Chicken Skewers are a perfect blend of sweet and savory flavors. The chicken is marinated in a beer-infused honey BBQ sauce, resulting in tender and delicious skewers that are perfect for grilling season.

Ingredients: 2 lbs boneless chicken breasts, cut into 1-inch cubes. 1 cup of your favorite beer. 1/2 cup sweet honey BBQ sauce. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine the beer, honey BBQ sauce, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create the marinade. Place the chicken cubes into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for maximum flavor. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece. Place the chicken skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally and basting with the remaining marinade, until the chicken is cooked through and has a nice char. Remove the skewers from the grill and let them rest for a few minutes. Serve your Beer & Honey BBQ Chicken Skewers hot, garnished with extra BBQ sauce if desired. Enjoy your sweet and savory chicken skewers with a cold beer!

star's piggly wigglys sanctuary

[kaeikki]

Crunchy croutons add a flavorful twist to traditional fried chicken, creating a crispy coating that perfectly complements the juicy chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups croutons, crushed. 1/2 cup all-purpose flour. 2 eggs, beaten. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Vegetable oil for frying.

Instructions: Break up the croutons and mix them with the flour, garlic powder, paprika, salt, and pepper in a shallow dish. First, coat each chicken breast completely with the beaten eggs. Then, cover it completely with the crouton mixture. Put vegetable oil in a pan and heat it over medium-high heat. Fry the chicken breasts in the hot oil for about 6 to 8 minutes on each side, or until they are golden brown and fully cooked. Take it out of the oil and let it drain on paper towels. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

capillaries journal

[kaeikki]

These Spooky Pretzel Ghosts are a quick and easy Halloween snack that will delight both kids and adults. The combination of sweet white chocolate and salty pretzels makes for a perfect treat at any Halloween party.

Ingredients: 1 cup white chocolate chips. 24 pretzel rods. 48 mini chocolate chips for eyes. Black decorating gel.

Instructions: In a bowl that is safe to use in the microwave, melt the white chocolate chips as directed on the package. To ensure an even coating, dip each pretzel rod into the melted white chocolate. Leaving space between each chocolate-coated pretzel rod for the ghostly shape, arrange them on a tray lined with parchment paper. Place two tiny chocolate chips for the eyes near the top of each pretzel rod while the chocolate is still wet. To create ghostly mouths and other eerie facial features, use black decorating gel. Before serving, let the chocolate set fully. If you put the tray in the refrigerator for about fifteen minutes, you can expedite the process. Enjoy your eerie Halloween treat after the pretzel ghosts have been carefully removed from the parchment paper!

Prep Time: 15 minutes

Cook Time: 0 minutes

city volcano

[kaeikki]

This recipe for homemade Mexican pizza has all the same great flavors as Taco Bell's famous dish. This dish is perfect for making a Mexican-style meal at home because it has crispy tortillas, seasoned ground beef, refried beans, and a bunch of different toppings.

Ingredients: 4 small flour tortillas. 1 lb ground beef. 1 packet taco seasoning mix. 1/2 cup refried beans. 1/2 cup enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup sliced green onions. 1/4 cup sour cream. 1/4 cup chopped fresh cilantro. Vegetable oil for frying.

Instructions: In a skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula as it cooks. Drain any excess fat from the beef and stir in the taco seasoning mix according to package instructions. Set aside. In a separate pan, heat the refried beans over low heat until warmed through. Set aside. In a deep skillet or frying pan, add enough vegetable oil to submerge a tortilla. Heat the oil over medium-high heat. Carefully fry each tortilla for about 1-2 minutes on each side or until they become crispy and golden brown. Drain on paper towels. To assemble the Mexican pizzas, place a crispy tortilla on a plate. Spread a layer of refried beans on top of the tortilla, followed by a layer of seasoned ground beef. Place another crispy tortilla on top of the beef layer and press down gently to adhere. Spread a layer of enchilada sauce on the top tortilla and sprinkle a mixture of cheddar and Monterey Jack cheese over it. Add diced tomatoes, sliced black olives, and sliced green onions as desired. Repeat the process for the remaining tortillas to create the second pizza. Place the assembled Mexican pizzas in a preheated oven at 350F 175C for about 5-7 minutes, or until the cheese is melted and bubbly. Remove from the oven and let them cool for a minute. Slice each Mexican pizza into quarters and garnish with sour cream and chopped cilantro. Serve hot and enjoy your Copycat Taco Bell Mexican Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

the mudang

[kaeikki]

These almond tahini truffles are packed with superfoods like almonds, chia seeds, flaxseeds, and hemp seeds, providing a nutritious and delicious treat. The combination of almond butter and tahini creates a rich and creamy texture, while maple syrup adds natural sweetness. These truffles are perfect for satisfying your sweet cravings while nourishing your body with wholesome ingredients.

Ingredients: 1 cup almond butter. 1/4 cup tahini. 1/4 cup maple syrup. 1/2 cup almond flour. 1/4 cup cacao powder. 1/4 cup shredded coconut. 1/4 cup chopped almonds. 1/4 cup chia seeds. 1/4 cup flaxseeds. 1/4 cup hemp seeds. 1 tsp vanilla extract. Pinch of sea salt. Additional shredded coconut for rolling optional.

Instructions: Put almond butter, tahini, maple syrup, cacao powder, shredded coconut, chopped almonds, chia seeds, flaxseeds, hemp seeds, vanilla extract, and sea salt in a bowl. Mix the ingredients together. Mix until everything is well mixed and a dough forms. Roll the dough into small balls about the size of truffles with your hands. If you want, you can coat each truffle with more shredded coconut. The truffles should be put on a baking sheet that has parchment paper on it. Put it in the fridge for at least 30 minutes to make it firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

ou amestop

[kaeikki]

Seared to perfection with a flavorful mix of herbs and spices, this Mediterranean-style dish has juicy sea scallops, big shrimp, and fresh tuna steak. This seafood dish is light but filling, and it really captures the spirit of Mediterranean food.

Ingredients: 4 large sea scallops. 4 jumbo shrimp, peeled and deveined. 4 oz. fresh tuna steak, cut into cubes. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried thyme. Salt and black pepper to taste. Juice of 1 lemon. 1 tbsp chopped fresh parsley, for garnish.

Instructions: In a small bowl, mix olive oil, minced garlic, dried oregano, dried thyme, salt, pepper, and lemon juice to create a marinade. Place scallops, shrimp, and tuna cubes in a shallow dish. Pour the marinade over the seafood, ensuring it's evenly coated. Let marinate for 15-20 minutes. Heat a skillet over medium-high heat. Once hot, add the marinated seafood in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until seafood is seared and cooked through. Transfer the seared seafood to a serving platter. Garnish with chopped parsley before serving. Enjoy your Mediterranean Seared Seafood!

Prep Time: 25 minutes

Cook Time: 6 minutes

fenton hall

[kaeikki]

This Southwestern Quinoa Salad is full of fresh flavors, protein, and fiber. It's also very colorful. This is a great healthy lunch or side dish for a BBQ or potluck.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 to 20 minutes, until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Cook the quinoa and put it in a large bowl. Add the corn, red bell pepper, red onion, cherry tomatoes, cilantro, and avocado. Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl. Toss the salad to coat it with the dressing. Put the salad in the fridge for at least 30 minutes before you serve it. The Southwestern Quinoa Salad can be a light meal or a side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

kids feest

[kaeikki]

In this keto-friendly recipe, sweet caramelized pears are paired with tender chicken breasts. The whole thing is glazed in a tangy balsamic reduction and served on a bed of fresh spinach. It tastes great and is good for you, so it's a great choice for dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 pears, ripe but firm, sliced. 4 cups fresh spinach leaves. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. Put in the chicken breasts and cook for 6 to 8 minutes on each side, until they are golden brown and fully cooked. Take the chicken out of the pan and set it aside. Put the sliced pears in the same pan and cook for two to three minutes, until they start to turn a little caramelized. After you add the garlic, cook for another minute or two. Add the balsamic vinegar and let it cook for two to three minutes, until it gets a little thicker. Add the chicken back to the pan and cover it with the balsamic glaze. Toss the spinach leaves around in the pan until they wilt. Serve right away with extra glaze on top of the chicken and pears. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

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