Kills Dumpage

Sourav Mukherjee - Robert J. Smith Plant Ecology - Blaire Hammond - Qummunity Connections - Zong Shen

[killsdumpage]

These bunny cookies are not only tasty but also adorable. They're the perfect addition to any springtime or Easter-themed gathering, with their pink and white colors, mini chocolate chip eyes, and candy noses.

Ingredients: 1 cup butter, softened. 1 cup sugar. 1 egg. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. Food coloring pink and white. Mini chocolate chips for eyes. Pink candy-coated chocolate candies for noses.

Instructions: In a large bowl, cream together the softened butter and sugar until smooth. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two portions. Add pink food coloring to one portion and knead until the color is evenly distributed. Cover both portions of dough and refrigerate for about 30 minutes. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of pink dough and roll it into a ball. Shape it into an oval to form the bunny's body. Place the pink oval on the baking sheet. Take a small amount of white dough and shape it into a smaller oval for the bunny's head. Place it above the body on the baking sheet. Flatten the head slightly and attach mini chocolate chips for the eyes and a pink candy-coated chocolate candy for the nose. Repeat the process to create more bunny shapes, spacing them out on the baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the bunny cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can store the bunny cookies in an airtight container. Enjoy these adorable bunny cookies as a delightful treat!

Prep Time: 20 minutes

Cook Time: 10 minutes

2nd International Conference Social Sciences And Humanities

[killsdumpage]

A flavorful and protein-packed vegan dish featuring quinoa, black beans, and vibrant Southwestern-inspired ingredients. Perfect for a satisfying and nutritious meal.

Ingredients: 1 cup quinoa. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 small red onion, diced. 1 cup diced tomatoes. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 1/2 cup tomato sauce. 1/4 cup chopped cilantro. 1 lime, juiced. Salt and pepper to taste. 1 avocado, sliced for garnish. 1/4 cup sliced green onions for garnish.

Instructions: Preheat the oven to 375F 190C. Rinse quinoa under cold water and drain. In a large mixing bowl, combine quinoa, black beans, corn, bell peppers, red onion, diced tomatoes, chili powder, cumin, garlic powder, paprika, cayenne pepper if using, tomato sauce, cilantro, lime juice, salt, and pepper. Mix well. Transfer the mixture into a baking dish and spread evenly. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the quinoa is cooked and the mixture is heated through. Remove from the oven and let it cool for a few minutes before serving. Garnish with sliced avocado and green onions before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Aubergine Juice

[killsdumpage]

This light linguine with clam sauce is a delightful dish that combines the briny flavor of fresh clams with aromatic garlic and parsley. The white wine adds depth to the sauce, making it a perfect pairing for the tender linguine.

Ingredients: 8 oz linguine. 2 tbsp olive oil. 3 cloves garlic, minced. 1/2 cup dry white wine. 2 dozen littleneck clams, scrubbed. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Red pepper flakes optional.

Instructions: Cook linguine according to package instructions until al dente. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Pour in white wine and bring to a simmer. Add clams to the skillet, cover, and cook until they open, about 5-7 minutes. Discard any clams that do not open. Stir in chopped parsley and season with salt, pepper, and red pepper flakes if desired. Add cooked linguine to the skillet and toss until well coated with the clam sauce. Serve immediately, garnished with additional parsley if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Petrus Kirkemus

[killsdumpage]

This gluten-free recipe for Pan Seared Salmon with Creamy Peas makes a tasty and healthy meal. The seared salmon is rich, and the gluten-free creamy pea sauce is smooth and creamy. It's easy to make and great for dinner during the week.

Ingredients: 4 salmon fillets. 2 cups frozen peas. 1/2 cup gluten-free chicken or vegetable broth. 1/2 cup heavy cream. 2 tablespoons olive oil. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Lemon wedges for garnish.

Instructions: Season salmon fillets with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down, and sear for 3-4 minutes until the skin is crispy and golden. Flip the fillets and sear for an additional 3-4 minutes or until the salmon is cooked to your desired level of doneness. Remove the salmon from the skillet and set aside. In the same skillet, add the remaining olive oil and frozen peas. Saut the peas for 2-3 minutes until they start to become tender. Pour in the chicken or vegetable broth and heavy cream. Bring the mixture to a simmer, then reduce the heat to low and let it cook for another 2-3 minutes until the sauce thickens slightly. Return the seared salmon fillets to the skillet and spoon some of the creamy pea sauce over them. Continue to cook for an additional 2-3 minutes until the salmon is heated through. Sprinkle chopped fresh parsley over the dish and garnish with lemon wedges. Serve your Gluten-Free Pan Seared Salmon with Creamy Peas hot, and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Franziska Seidl

[killsdumpage]

These passionfruit yogurt popsicles are a cool and sour treat that are great for summer days. Putting sour Greek yogurt and sweet passionfruit juice together makes a great flavor that everyone will love.

Ingredients: 2 cups passionfruit juice. 1 cup Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract.

Instructions: In a bowl, mix together passionfruit juice, Greek yogurt, honey, and vanilla extract until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until fully set. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

English Bay Swim Club

[killsdumpage]

S'mores Thumbprint Cookies combine traditional s'mores flavors with a rich, chocolatey cookie base. These delectable treats feature a gooey marshmallow and chocolate center, making them ideal for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup mini marshmallows. 1/2 cup semisweet chocolate chips. 1/4 cup crushed graham crackers.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Using your thumb, make an indentation in the center of each cookie ball. Bake the cookies in the preheated oven for 8 minutes. Remove the cookies from the oven and gently press the center again with your thumb to redefine the indentation. Fill each cookie indentation with mini marshmallows, chocolate chips, and crushed graham crackers. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the marshmallows are slightly toasted. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these delicious S'mores Thumbprint Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Sagittaires38

[killsdumpage]

These Keto Chocolate Christmas Tree Mousse Cups are a delightful low-carb dessert perfect for holiday celebrations. The creamy, indulgent mousse is flavored with rich dark chocolate and vanilla, and the festive green color adds a touch of holiday cheer. With a decorative topping of sugar-free chocolate chips or shavings, these mousse cups are sure to impress your guests while keeping them in ketosis.

Ingredients: 2 cups heavy cream. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 4 ounces dark chocolate 85% cocoa or higher, chopped. 1 tablespoon unsweetened cocoa powder. 1/2 teaspoon gelatin powder. Green food coloring. Sugar-free chocolate chips or shavings for decoration.

Instructions: In a saucepan, heat 1 cup of heavy cream over medium heat until hot but not boiling. Stir in the powdered erythritol and vanilla extract until dissolved. Remove from heat and add the chopped dark chocolate, stirring until completely melted and smooth. In a small bowl, sprinkle gelatin powder over the remaining 1 cup of heavy cream. Let it sit for a minute to bloom. Microwave the gelatin and cream mixture for 15-20 seconds until the gelatin is dissolved. Pour the gelatin mixture into the chocolate mixture, stirring until well combined. Divide the mixture into two bowls. Add green food coloring to one bowl and mix until desired color is achieved. Refrigerate both mixtures for at least 4 hours or until set. Once set, use a piping bag to pipe alternating layers of green and chocolate mousse into small cups or glasses to resemble a Christmas tree. Top each mousse cup with sugar-free chocolate chips or shavings for decoration. Refrigerate until ready to serve.

Prep Time: 20 minutes

Cook Time: 5 minutes

Patricia Lynne

[killsdumpage]

These miniature macarons are a delightful treat that's perfect for special occasions or just indulging your sweet tooth. They have a crisp outer shell and a chewy interior with a variety of filling options to choose from.

Ingredients: 100g almond flour. 100g powdered sugar. 2 large egg whites. 40g granulated sugar. 1/4 tsp cream of tartar. Food coloring optional. Filling of your choice e.g., ganache, jam.

Instructions: Preheat your oven to 300F 150C. Line a baking sheet with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine. In a clean, dry bowl, beat egg whites until foamy. Add cream of tartar and continue to beat. Gradually add granulated sugar while still beating. Beat until stiff peaks form. Gently fold the almond flour mixture into the egg whites until the batter is smooth and shiny. If desired, add food coloring and fold until evenly colored. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet. Leave space between each circle. Tap the baking sheet on the counter to remove air bubbles and let the macarons rest for 30 minutes. Bake in the preheated oven for 12-15 minutes, or until the macarons have firm, glossy shells. Remove from the oven and let them cool on the baking sheet. Once cooled, gently remove the macarons from the parchment paper. Spread filling on one macaron shell and sandwich with another. Repeat with the remaining macaron shells and filling. Serve and enjoy your miniature macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes

Raideo

[killsdumpage]

Indulge in the velvety goodness of this creamy mushroom potato soup, a comforting blend of earthy mushrooms and tender potatoes in a rich, creamy base.

Ingredients: 4 cups potatoes, peeled and diced. 1 cup mushrooms, sliced. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons butter. 2 tablespoons all-purpose flour. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add chopped onions and garlic, saut until fragrant. Stir in flour to create a roux, cook for 2 minutes. Gradually whisk in vegetable broth to avoid lumps. Add diced potatoes and sliced mushrooms to the pot. Simmer until potatoes are tender, about 15-20 minutes. Pour in heavy cream, stir well, and season with salt and pepper. Simmer for an additional 5 minutes to heat through. Remove from heat and blend soup until smooth using an immersion blender. Serve hot, garnished with chopped fresh parsley. Enjoy your creamy mushroom potato soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Engineer Hamid

[killsdumpage]

Indulge in the delightful taste of homemade Belgian waffles with this easy-to-follow recipe. These waffles are crispy on the outside, fluffy on the inside, and perfect for a delicious breakfast or brunch treat.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Follow the directions that came with your waffle iron to get it hot. Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk. Put the eggs in a different bowl and beat them. Then add the milk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Use nonstick cooking spray or a little extra melted butter to grease the waffle iron. Pour the waffle batter onto the waffle iron that has already been heated. Use the amount that comes with your waffle iron. Follow the directions on the waffle iron's box to cook the waffles until they are golden brown and crisp. With care, take the waffles out of the iron and serve them right away with your favorite toppings, like powdered sugar, maple syrup, fresh berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 5 minutes

Drive Innroermond

[killsdumpage]

This recipe for oven-fried chicken gives you the crispy goodness of fried chicken without all the work of deep-frying. There is a tasty buttermilk soak and a seasoned flour coating that makes each bite moist and full of flavor.

Ingredients: 6 chicken drumsticks. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. 1/4 cup melted butter.

Instructions: Preheat oven to 400F 200C. In a large bowl, soak chicken drumsticks in buttermilk for 30 minutes. In another bowl, mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge in flour mixture, coating evenly. Place coated chicken on a baking sheet lined with parchment paper. Drizzle melted butter over the chicken. Bake in the preheated oven for 45-50 minutes, or until chicken is golden brown and cooked through, flipping halfway through cooking time for even browning. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 50 minutes

18 Aces To Conquer Cancer

[killsdumpage]

Rich white cheddar cheese sauce, crispy bacon, and tender chicken come together in this creamy and decadent pasta dish. Ideal for a cozy supper on a weeknight!

Ingredients: 8 oz penne pasta. 2 boneless, skinless chicken breasts, cut into bite-sized pieces. 6 slices of bacon, chopped. 1 cup shredded white cheddar cheese. 1/2 cup heavy cream. 1/2 cup chicken broth. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, for garnish.

Instructions: Cook the penne pasta according to package instructions. Drain and set aside. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of bacon grease in the skillet. In the same skillet, add the olive oil and minced garlic. Saut for about 1 minute until fragrant. Add the chicken pieces to the skillet and cook until they are no longer pink and have a nice golden color. Season with dried oregano, salt, and pepper. Pour in the chicken broth and heavy cream. Stir well and let it simmer for a few minutes until the sauce thickens slightly. Stir in the shredded white cheddar cheese and grated Parmesan cheese until the sauce is creamy and smooth. Add the cooked penne pasta and crispy bacon to the skillet. Toss everything together until the pasta is well coated with the cheesy sauce and the bacon is evenly distributed. Garnish with fresh parsley and serve hot. Enjoy your delicious Chicken Bacon White Cheddar Pasta!

Prep Time: 15 minutes

Cook Time: 25 minutes

Township Living

[killsdumpage]

Enjoy the rich chocolate flavor of brownies with a tasty cream cheese swirl, and don't worry about the calories or fat. These Cream Cheese Swirl Brownies are a great treat that won't make you feel bad.

Ingredients: 1/3 cup unsweetened cocoa powder. 1/4 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsweetened applesauce. 1/2 cup granulated sugar. 2 large egg whites. 1 teaspoon vanilla extract. 4 oz reduced-fat cream cheese, softened. 2 tablespoons confectioners' sugar.

Instructions: Warm the oven up to 175F 350C. Grease a baking dish that is 8 inches square. Mix cocoa powder, flour, baking powder, and salt in a small bowl with a whisk. Applesauce, sugar, egg whites, and vanilla extract should all be mixed well in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Butter and sugar should be mixed in a different bowl until the cream cheese is soft. Pour the brownie batter into the pan that has been prepared. Add dollops of the cream cheese mix on top of the batter. Mix the cream cheese into the brownie batter slowly with a knife. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 20 minutes

Edugear Ltd

[killsdumpage]

It's easy to make and tastes great. This One Pot Chicken Caesar Pasta combines the classic flavors of Caesar salad with tender chicken and pasta. Everything cooks in one pot, so it's easy to make and doesn't take long to clean up.

Ingredients: 1 lb chicken breast, diced. 2 cups penne pasta. 2 cups chicken broth. 1 cup Caesar salad dressing. 1 cup grated Parmesan cheese. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/2 teaspoon black pepper. 2 tablespoons olive oil. Salt to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken breast and minced garlic, cook until chicken is browned. Add penne pasta, chicken broth, Caesar salad dressing, black pepper, and salt to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until pasta is cooked and most of the liquid is absorbed. Stir in grated Parmesan cheese and cherry tomatoes. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Lucy Victoria Yoga

[killsdumpage]

These Tuna Bacon Salsa Wraps are a delightful fusion of flavors, combining the richness of tuna and bacon with the freshness of salsa and crispness of lettuce, all wrapped up in a soft tortilla.

Ingredients: 1 can of tuna. 4 slices of bacon, cooked and crumbled. 1/2 cup salsa. 4 large tortillas. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. 1/4 cup mayonnaise.

Instructions: In a mixing bowl, combine tuna, crumbled bacon, salsa, and mayonnaise. Place a tortilla on a clean surface and spread a quarter of the tuna mixture onto it. Sprinkle shredded lettuce and cheddar cheese over the tuna mixture. Roll up the tortilla tightly, folding in the sides as you go. Repeat with the remaining tortillas and filling ingredients. Slice each wrap in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 5 minutes

Carter Rice

[killsdumpage]

A tasty, gluten-free take on the traditional Mongolian beef, cooked just right in an air fryer. Flanked with green onions and sesame seeds, these tender slices of flank steak are covered in a tasty sauce. The edges are crispy.

Ingredients: 1 lb flank steak, thinly sliced. 2 tablespoons gluten-free soy sauce. 2 tablespoons gluten-free hoisin sauce. 2 tablespoons brown sugar. 1 tablespoon cornstarch. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 green onions, thinly sliced. 1 tablespoon sesame seeds, for garnish optional.

Instructions: In a bowl, mix together soy sauce, hoisin sauce, brown sugar, cornstarch, garlic, and ginger. Add thinly sliced flank steak to the bowl and toss to coat evenly. Preheat the air fryer to 400F 200C. Place the coated steak slices in the air fryer basket in a single layer. Air fry for 8-10 minutes, flipping halfway through, until the beef is cooked through and crispy on the edges. Once done, garnish with sliced green onions and sesame seeds. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Gallery Infinity

[killsdumpage]

This slow cooker recipe creates a comforting and visually stunning dish of cheese stuffed rigatoni pasta. The rigatoni tubes are filled with a delicious mixture of ricotta, Parmesan, and mozzarella cheese, flavored with garlic, oregano, and basil, then cooked in marinara sauce until tender and gooey. The final result resembles a honeycomb, making it a delightful centerpiece for any gathering.

Ingredients: 1 lb rigatoni pasta. 2 cups ricotta cheese. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1 egg. 1 teaspoon garlic powder. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 cups marinara sauce.

Instructions: Follow the directions on the package to cook rigatoni pasta until it is just al dente. Remove the water and set it aside. Ricotta cheese, Parmesan cheese, mozzarella cheese, egg, garlic powder, dried oregano and basil, salt, and black pepper should all be mixed together in a bowl. Mix everything together well. Fill up each rigatoni tube with the cheese mix. Put one cup of marinara sauce in the slow cooker's base. Set the stuffed rigatoni in the slow cooker so that it looks like a honeycomb. Make sure the stuffed rigatoni are fully covered by the rest of the marinara sauce. Put the lid on top and cook on low heat for four to five hours, or until the cheese melts and the pasta is soft. If you want, you can serve it hot with extra grated Parmesan cheese and fresh basil leaves on top.

Prep Time: 30 minutes

Cook Time: 240 minutes

Edugear Ltd