Liam Kruger

kiley dean - cinnasauria - Be Part of the Band - MuskogeeCats Cat Club - mohawk

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faith nolton

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Willow Glen Performing Arts

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Great Adventure Camping

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Makenna Arnold

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AuthorAID

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Sweet Art Cookies and Treats

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haras du pachot

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If you are on a keto diet, these egg muffins are a great breakfast to grab and go. They taste great and don't make you feel bad because they are high in protein and low in carbs.

Ingredients: 6 large eggs. 1 cup spinach, chopped. 1/4 cup crumbled feta cheese. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, whisk the eggs. Add chopped spinach, feta cheese, salt, and pepper to the eggs and mix well. Grease a muffin tin or use silicone muffin liners. Pour the egg mixture evenly into the muffin cups. Bake for 15-20 minutes, or until the egg muffins are set and slightly golden on top. Allow to cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes

Cook Time: 20 minutes

embroidery

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This vegan gluten-free Quinoa Cauliflower Biryani is tasty and good for you. This fragrant one-pot dish is made with quinoa, cauliflower, and a mix of spices. It's a healthy and tasty meal.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cauliflower florets. 1 large onion, thinly sliced. 1 large tomato, chopped. 1/2 cup green peas. 1/4 cup cashews. 1/4 cup raisins. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 2 tablespoons vegan yogurt. 2 tablespoons biryani masala. 1 tablespoon ginger-garlic paste. 1 teaspoon turmeric powder. 1 teaspoon red chili powder. 1 teaspoon cumin seeds. 4 cups water. Salt to taste. 3 tablespoons vegetable oil.

Instructions: Put 2 tablespoons of oil in a large pot and heat it over medium-low heat. Put in the cumin seeds and let them pop. Put in the sliced onions and cook them until they turn golden brown. Put in the ginger-garlic paste and cook for one to two minutes, until the raw smell goes away. It's time to add the quinoa, biryani masala, turmeric powder, red chili powder, and salt. Combine well. Add the cashews, green peas, vegan yogurt, and tomatoes and mix them in. Take 3 to 4 minutes to cook. Bring the mix to a boil after adding the water. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. In a different pan, heat up 1 tablespoon of oil and add the raisins. Cook them until they get big. Use a fork to fluff the quinoa after it's done cooking. Add the sauted raisins, chopped cilantro, and mint leaves slowly. If you want, you can serve it hot with extra cilantro and mint leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

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A tasty change from regular burgers are these Ahi Tuna Burgers with Spicy Sriracha Mayo. Soy sauce, sesame oil, and green onions are used to season the juicy Ahi tuna patty, giving it a burst of Asian flavors. With a spicy sriracha mayo and fresh vegetables on top, this burger is a tasty treat that will please your taste buds.

Ingredients: 1 lb fresh Ahi tuna steak, diced into small cubes. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, finely chopped. 1/4 cup panko breadcrumbs. 1 egg, beaten. Salt and pepper to taste. 4 hamburger buns. 1/4 cup arugula leaves. 1/4 cup cucumber slices. 1/4 cup red onion slices. 1/4 cup radish sprouts. 1/4 cup shredded carrots.

Instructions: Diced Ahi tuna, soy sauce, sesame oil, green onions, panko breadcrumbs, beaten egg, salt, and pepper should all be mixed together in a bowl. Mix the ingredients together well until they are all mixed together. Shape the tuna mixture into 4 equal parts and fry them like burger patties. Set a grill or grill pan over medium-high heat to get it hot. Use oil to grease the grill grates so food doesn't stick. The Ahi tuna burgers should be grilled for two to three minutes on each side, or until they're done the way you like them. Most of the time, rare or medium-rare ahi tuna is served. While the burgers are cooking, put the hamburger buns on the grill and toast them for one to two minutes, until they are warm and slightly crispy. Add the following to a small bowl and mix them together to make the spicy Sriracha mayo: It has 2 tablespoons of sriracha sauce and 1/4 cup of mayonnaise. You can change how spicy you want the sriracha to be by tasting it. Spread a lot of the spicy sriracha mayo on the bottom half of each toasted bun before putting the burgers together. Put the Ahi tuna burger that has been grilled on top of the bun that has mayo on it. Sliced red onion, radish sprouts, shredded carrots, and arugula should all be put on top of the burger. To finish the sandwich, put the top half of the bun on top of the burger. Enjoy your Ahi Tuna Burgers with Spicy Sriracha Mayo right away!

Prep Time: 20 minutes

Cook Time: 6 minutes

neatishead barton turf and district

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This Thai Tea Semifreddo is a delightful frozen treat with the exotic flavor of Thai tea, creamy and indulgent, yet light and airy.

Ingredients: 1 cup Thai tea leaves. 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 4 large egg yolks.

Instructions: Steep Thai tea leaves in heavy cream over low heat for 30 minutes, then strain. Whisk sweetened condensed milk and egg yolks in a heatproof bowl. Gradually pour hot infused cream into the egg mixture, whisking constantly. Place bowl over a pot of simmering water, stirring constantly until thickened, about 10 minutes. Remove from heat and let cool completely. Whip remaining heavy cream until stiff peaks form. Fold whipped cream into the cooled Thai tea mixture until well combined. Pour mixture into a loaf pan lined with plastic wrap. Cover and freeze until firm, about 6 hours or overnight. Slice and serve as desired.

Prep Time: 45 minutes

Cook Time: 10 minutes

Jonathans Arcade

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Follow this classic recipe to make the perfect American burger. Cheese that melts, juicy beef patties, and all of your favorite toppings make for a filling meal.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of American cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Pickles. Ketchup. Mustard. Mayonnaise.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to both sides. For medium-rare, cook the burger patties for three to four minutes on each side on the grill or in the pan. You can cook them longer if you like them more done. Add a slice of American cheese to each patty and let it melt in the last minute of cooking. The buns can be grilled or browned in a pan until they are just barely golden. On the bottom half of each bun, put lettuce leaves, sliced tomatoes, sliced onions, and pickles to make the burgers. Add a cooked burger patty with cheese that has melted on top. Cover the top half of the buns with mustard, ketchup, and mayonnaise. Then, put them on top of the patties. If you serve it hot, you can enjoy a classic American burger!

Prep Time: 15 minutes

Cook Time: 8 minutes

cinnasauria

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A hearty and flavorful vegan burger made from black beans, seasoned with spices, and served on a bun with classic burger toppings. Perfect for a quick and satisfying meal!

Ingredients: 1 can black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Vegan mayonnaise. Mustard.

Instructions: In a mixing bowl, mash the black beans with a fork or potato masher. Add breadcrumbs, chopped onion, chopped bell pepper, minced garlic, cumin, paprika, salt, and pepper to the mashed beans. Mix well to combine. Form the mixture into 4 burger patties. Heat a skillet over medium heat and lightly oil it. Cook the burger patties for about 4-5 minutes on each side, or until golden brown and heated through. Toast the burger buns if desired. Spread vegan mayonnaise and mustard on the bottom half of each bun. Layer lettuce leaves, sliced tomatoes, sliced red onion, and a black bean burger patty on each bun. Top with the other half of the bun and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

my wales

[liamkruger]

These Scrumptious Sliders are perfect for feeding a crowd at your next gathering. They're juicy, flavorful, and can be customized with your favorite toppings. Get ready to impress your guests with these mouthwatering mini burgers!

Ingredients: 2.5 lbs ground beef. 1/2 cup breadcrumbs. 1/2 cup grated cheddar cheese. 1/4 cup finely chopped onions. 1/4 cup ketchup. 2 cloves minced garlic. 1 tsp salt. 1/2 tsp black pepper. 30 slider buns. Toppings of your choice lettuce, tomato, pickles, etc..

Instructions: Put ground beef, breadcrumbs, cheddar cheese, chopped onions, ketchup, minced garlic, salt, and black pepper in a large bowl. Combine well. The mixture should be enough to make 30 small patties that are about the size of your slider buns. Set your grill or griddle on the stove to medium-high heat. Grill the slider patties for three to four minutes on each side, or until they're done the way you like them. Add the slider buns to the grill and toast them for one minute, or until they get a little brown. Place a cooked patty on the bottom half of each bun to make a slider. Top with your favorite things, then put the top bun on top. Serve your Scrumptious Sliders right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

dave hawley

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Vegan Peanut Butter White Chocolates are a tasty treat that have the rich flavor of cocoa butter and the smooth, creamy goodness of peanut butter. They're simple to make and great for when you're craving something sweet.

Ingredients: 1 cup cocoa butter, melted. 1/2 cup powdered sugar. 1/4 cup creamy peanut butter. 1/4 tsp sea salt.

Instructions: Melt the cocoa butter and mix it with the powdered sugar. Whisk the mixture until it is smooth. Add the sea salt and peanut butter and mix them together until the mixture is smooth. Place in molds and put in the fridge for about an hour, or until it sets.

Prep Time: 10 minutes

Cook Time: 60 minutes

Fatty George

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Indulge in the perfect fusion of chocolate chip cookies and pancakes with this vegan gluten-free recipe. These pancakes are fluffy, flavorful, and packed with vegan chocolate chips, making them a delightful treat for breakfast or brunch.

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons coconut sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 1 cup almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1/4 cup vegan chocolate chips.

Instructions: In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt. Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined. Fold in the vegan chocolate chips. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter. Serve warm with maple syrup or your favorite toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

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Chicken Chop Suey is a classic Chinese stir-fry dish that's easy to make at home. It's packed with tender chicken and a variety of colorful vegetables, all coated in a savory and slightly sweet sauce. This recipe is perfect for a quick and satisfying Chinese dinner!

Ingredients: 1 lb boneless chicken breast, thinly sliced. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup sliced mushrooms. 1 cup sliced carrots. 1 cup sliced celery. 1 cup bean sprouts. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 teaspoon sugar. 1/2 teaspoon ginger powder. 1/2 teaspoon cornstarch dissolved in 2 tablespoons water. Salt and pepper to taste. Cooked rice for serving.

Instructions: Heat the vegetable oil in a big skillet or wok over high heat. When the chicken is no longer pink, add the slices and stir-fry. Take out and place aside from the skillet. Add extra oil to the skillet if necessary, then saut the onion slices and minced garlic until fragrant. Add the celery, carrots, mushrooms, and bell pepper slices. Stir-fry the vegetables for a few minutes, or until they begin to soften. Put the cooked chicken back in the skillet and thoroughly combine it with the veggies. Combine the soy sauce, oyster sauce, sugar, ginger powder, and dissolved cornstarch in a small bowl. Drizzle the chicken and veggies with this sauce. Stir-fry the ingredients for a few more minutes to ensure that the sauce thickens and covers them evenly. When the bean sprouts start to wilt a little, add them and toss for another minute. To taste, add salt and pepper for seasoning. Over cooked rice, serve hot. Savor your mouthwatering chicken chop suey!

Prep Time: 15 minutes

Cook Time: 15 minutes

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