Little List Maker

benny oschmann - kristys portfolio - formazione irecoop toscana - the number nine - classy closet in montrose

[littlelistmaker]

This sandwich is based on the famous Korean tacos that the Chasing Kogi food truck serves. It combines the tastes of Korean barbecue with the ease of carrying a meal around. Warm flour tortillas hold tender beef that has been marinated, crunchy slaw, and spicy kimchi. This is a satisfying fusion dish.

Ingredients: 1 lb thinly sliced beef such as ribeye or sirloin. 1/4 cup soy sauce. 2 tablespoons brown sugar. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon rice vinegar. 1 tablespoon sriracha sauce. 1/4 cup green onions, chopped. 1/4 cup kimchi, chopped. 4 large flour tortillas. 1 cup shredded cabbage. 1/4 cup mayonnaise. 1 tablespoon lime juice. 1 tablespoon sesame seeds. Salt and pepper to taste.

Instructions: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and sriracha sauce to make the marinade. Add thinly sliced beef to the marinade and let it marinate for at least 30 minutes. While the beef is marinating, mix shredded cabbage with mayonnaise, lime juice, and sesame seeds to make the slaw. Heat a skillet over medium-high heat. Cook marinated beef until browned and cooked through, about 3-4 minutes per side. Warm flour tortillas on the skillet for about 30 seconds on each side. To assemble the sandwiches, place a layer of cooked beef on each tortilla, then top with chopped green onions, kimchi, and slaw. Fold the tortillas over the fillings to form tacos, and serve hot.

Prep Time: 45 minutes

Cook Time: 10 minutes

pho so 1

[littlelistmaker]

This Roasted Poblano and Sweet Corn Hummus recipe combines the smoky flavor of roasted poblanos with the sweetness of corn for a unique twist on traditional hummus. It's perfect as a party dip or a healthy snack.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 roasted poblano peppers, peeled, seeded, and chopped. 1 cup sweet corn kernels fresh or frozen. 3 cloves garlic, minced. 1/4 cup tahini. 2 tablespoons fresh lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and black pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Put roasted poblano peppers, sweet corn, minced garlic, tahini, fresh lemon juice, olive oil, and ground cumin in a food processor. If you need to, scrape down the sides of the bowl as you blend to make it smooth and creamy. There is a little water that you can add to the hummus if it is too thick. To taste, add salt and black pepper. If you need to, change the seasoning. Place the roasted poblano and sweet corn hummus on a serving platter. Add some olive oil and fresh cilantro leaves on top. You can dip it in pita bread, tortilla chips, or fresh vegetables. Have fun with your tasty Roasted Poblano and Sweet Corn Hummus!

Prep Time: 15 minutes

Cook Time: 0 minutes

roxana nastase

[littlelistmaker]

This rib rub is delicious because it has just the right amount of sweetness and smoke. Perfect for barbecue fans who want to get better at grilling.

Ingredients: 1/4 cup brown sugar. 2 tablespoons smoked paprika. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried oregano. 1 tablespoon ground black pepper. 1 teaspoon cayenne pepper. 1 teaspoon salt.

Instructions: In a bowl, combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, ground black pepper, cayenne pepper, and salt. Mix the ingredients thoroughly until well combined, ensuring there are no lumps. Pat the ribs dry with a paper towel and generously rub the mixture onto both sides of the ribs, ensuring an even coating. Cover the ribs with plastic wrap and let them marinate in the refrigerator for at least 2 hours, or overnight for a more intense flavor. Preheat your barbecue or smoker to a medium-low heat around 275F or 135C. Place the ribs on the grill and cook for 2.5 to 3 hours, or until the internal temperature reaches 190F 88C, basting with your favorite barbecue sauce in the last 30 minutes. Once cooked, let the ribs rest for 10 minutes before slicing and serving.

Prep Time: 10 minutes

Cook Time: 180 minutes

onsiglio metropolitano roma

[littlelistmaker]

These Bacon Barbacoa Cups are a delicious and savory appetizer that will be a hit at your Big Game party. They're made with crispy bacon, seasoned ground beef, and a cheesy, spicy filling all nestled in a biscuit cup. Easy to make and even easier to enjoy!

Ingredients: 1 pound bacon strips. 1 pound ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 1 can 4 ounces green chilies, chopped. 2 teaspoons chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 package refrigerated biscuit dough. Sour cream and chopped cilantro for garnish.

Instructions: Set the oven temperature to 375F 190C. Cook the bacon in a big skillet until it's crispy. Take it out of the skillet, break it up, and reserve. Add the ground beef to the same skillet and cook it until browned. Remove any extra fat. Toss in the minced garlic and onion with the ground beef in the skillet. Cook the onion until it becomes transparent and soft. Add the chopped tomatoes, green chilies, cumin, chili powder, salt, and pepper and stir. Simmer the mixture until it thickens, about 5 to 7 minutes. Press each biscuit dough ball into a cup-shaped, greased muffin tin. Fill each biscuit cup with the beef and tomato mixture using a spoon. Add some crumbled bacon and shredded cheddar cheese to the top of each cup. Bake for 12 to 15 minutes, or until the cheese has melted and the biscuit cups are golden brown, in a preheated oven. Take them out of the oven and allow them to cool a little. Add some chopped cilantro and sour cream as garnish. Serve your Bacon Barbacoa Cups as the ideal pregame snack!

Prep Time: 20 minutes

Cook Time: 15 minutes

freemason cancer car program

[littlelistmaker]

These baked falafel couscous bowls don't have any gluten and are full of flavor and good for you foods. The falafel I made at home is crispy on the outside and soft on the inside. It goes well with the fluffy couscous and fresh vegetables. The meal is healthy, filling, and simple to make!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup fresh parsley, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup red onion, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp baking powder. Salt and pepper to taste. 2 tbsp olive oil. 1 cup gluten-free couscous. 2 cups water. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup Kalamata olives, sliced. 1/4 cup feta cheese, crumbled. Tahini sauce for drizzling optional. Lemon wedges for serving.

Instructions: Turn on your oven and heat it up to 375F 190C. Put parchment paper on the bottom of a baking sheet. Put chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, baking powder, salt, and pepper in a food processor and blend them all together. By pulses, you can make the mixture well mixed but still a little chunky. Roll the dough into little balls and set them on the baking sheet that has been prepared. Make each ball a little flatter with the back of a spoon. Cover the falafel in olive oil. Bake for twenty to twenty-five minutes, or until it is golden brown and crispy. While the falafel is baking, use water to make the couscous according to the directions on the package. Once it's done, use a fork to fluff it up. Put the cooked couscous into different bowls. Put olives, cucumber, cherry tomatoes, red onion, feta cheese, and baked falafel on top. If you want, you can drizzle it with tahini sauce and serve it with lemon wedges.

Prep Time: 20 minutes

Cook Time: 25 minutes

40 hadiths alnawawi

[littlelistmaker]

Indulge in the perfect blend of rich chocolate and creamy peanut butter with this easy-to-make fudge recipe. It's a delightful treat that's sure to satisfy your sweet tooth.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 cup creamy peanut butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Prepare an 8x8-inch square baking pan by lining it with foil or parchment paper. Leave extra on two sides to make it easy to take off. Put the chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. Each time you put it in the microwave for 30 seconds, stir it so that the chocolate melts completely and the mixture is smooth. Add the peanut butter, vanilla extract, and a pinch of salt, and mix them in well. Put the mix into the pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper or foil to lift it out of the pan. Serve it by cutting it into squares. Have fun!

Prep Time: 10 minutes

Cook Time: 2 minutes

stop the smoke

[littlelistmaker]

Enjoy these Chocolate Chip Cookie Bars for the ideal balance of chewy and chocolatey goodness. They are a delightful treat for any occasion, and they are quick and simple to make.

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

Instructions: Set the oven temperature to 175C 350F. Butter a 9 x 13-inch baking dish. Combine the baking soda and all-purpose flour in a small bowl. Put it away. Cream the brown sugar, granulated sugar, and softened butter in a sizable mixing bowl until the mixture is smooth and creamy. Blend the eggs and vanilla essence until thoroughly blended. To make a thick cookie dough, gradually incorporate the dry flour mixture into the wet ingredients while mixing. Add the semisweet chocolate chips and stir. Evenly spread the cookie dough into the baking pan that has been ready. A toothpick inserted into the center should come out clean after baking for 25 to 30 minutes in a preheated oven, or until the edges are golden brown. Before slicing the cookie bars into squares, let them cool in the pan for approximately fifteen minutes. Savor the Chocolate Chip Cookie Bars that you have made!

Prep Time: 15 minutes

Cook Time: 30 minutes

lythe parish council

[littlelistmaker]

These cauliflower bread buns with beef inside are a tasty low-carb and gluten-free alternative to regular buns. Cauliflower adds flavor and nutrients, and these make a satisfying meal for people who want to cut back on carbs.

Ingredients: 1 lb ground beef. 1 head cauliflower, riced. 2 eggs. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 1/2 cup marinara sauce. 1 cup shredded mozzarella cheese. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Eggs, almond flour, Parmesan cheese, garlic powder, onion powder, salt, and pepper should all be mixed together well in a large bowl with ground beef. Cut the mixture into equal parts and form each one into a bun. Put the buns on a baking sheet that has parchment paper on it. The buns should be baked in a hot oven for twenty to twenty-five minutes, or until they are golden brown and done. Take the buns out of the oven and let them cool down a bit. Cut each bun in half across the middle. Put some marinara sauce on the bottom half of every bun. Shred some mozzarella cheese and put the other half of the bun on top. Put the buns back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh parsley. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

camp broadway buffalo

[littlelistmaker]

Enjoy these crispy Brussels sprouts as a tasty and nutritious side dish. They're cooked to perfection in the air fryer, resulting in a delightful crunch with a burst of flavor.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. Optional: grated Parmesan cheese for garnish.

Instructions: For 5 minutes, heat your air fryer up to 375F 190C. Olive oil, salt, pepper, garlic powder, and paprika should all be mixed together in a large bowl with the Brussels sprouts. Sprinkle the sprouts with the spices all over by tossing them. Set the Brussels sprouts in the air fryer basket so that they are all in one layer. Based on the size of your air fryer, you might have to do this in groups. If you want the Brussels sprouts to be crispy and golden brown, put them in the air fryer for 12 to 15 minutes and stir or shake the basket every so often. Before serving, you can add grated Parmesan cheese to the hot Brussels sprouts if you want to. Serve hot as a healthy and tasty side dish.

Prep Time: 10 minutes

Cook Time: 15 minutes

damian vega velasco

[littlelistmaker]

Delightful matcha and hojicha flavored coconut ice cream bars that are creamy, refreshing, and perfect for hot summer days.

Ingredients: 1 can 13.5 oz coconut milk. 1/4 cup maple syrup or sweetener of choice. 1 tsp matcha powder. 1 tsp hojicha powder. 1/2 tsp vanilla extract. Pinch of salt. 1/4 cup shredded coconut optional.

Instructions: Coconut milk, maple syrup, matcha powder, hojicha powder, vanilla extract, and salt should all be put into a blender. Mix until it's smooth. Pour the mix into a shallow dish or ice cream molds. You can add shredded coconut if you want to. For at least 4 hours, or until set, put it in the freezer. If you used a dish, cut the bars into bars after the chocolate has set. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes

capillaries journal

[littlelistmaker]

Skinny Pasta Salad with Spinach and Tomatoes is a tasty and healthy dish that goes well with a light lunch or as a side. With fresh vegetables, whole wheat pasta, and a tangy balsamic vinaigrette dressing, it's a healthy choice that won't make you feel bad.

Ingredients: 8 oz whole wheat pasta. 2 cups baby spinach leaves. 1 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside to cool. In a large bowl, combine the cooked pasta, baby spinach leaves, cherry tomatoes, red onion, and feta cheese. Drizzle the balsamic vinaigrette dressing over the salad and toss to coat all the ingredients evenly. Season the salad with salt and pepper to taste. You can adjust the seasoning to your preference. Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy your healthy Skinny Pasta Salad with Spinach and Tomatoes!

Prep Time: 15 minutes

Cook Time: 10 minutes

eaa artists gallery

[littlelistmaker]

These Peanut Butter Cookie Cups with Dark Chocolate Ganache are a delightful combination of peanut butter, chocolate, and a soft cookie base. Perfect for chocolate and peanut butter lovers!

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup dark chocolate chips. 1/2 cup heavy cream. 2 tablespoons unsalted butter. 1/2 teaspoon vanilla extract. Chopped peanuts for garnish.

Instructions: Set the oven temperature to 175C 350F. Creamy peanut butter, sugar, egg, and a teaspoon of vanilla extract should all be combined in a mixing bowl. Blend until thoroughly blended. Mix the baking soda, salt, and all-purpose flour in a different bowl. When a dough forms, gradually add the dry ingredients to the peanut butter mixture and stir. Scoop about two thirds of the cookie dough into each cup of a small muffin tin that has been greased. Bake for 10 to 12 minutes, or until the edges start to turn a light golden color, in a preheated oven. While the cookie cups are baking, prepare the dark chocolate ganache. Mix the heavy cream, unsalted butter, dark chocolate chips, and half a teaspoon of vanilla extract in a microwave-safe bowl. Stir the mixture and microwave it for 20 seconds at a time, stirring after every 20 to ensure that the chocolate melts completely and the ganache becomes smooth. As soon as the cookie cups come out of the oven, make an indentation in the center of each one using the back of a teaspoon. Fill the cookie cups' indentations with the dark chocolate ganache. Add chopped peanuts to the top of each cookie cup. Let the ganache solidify before presenting it. If necessary, you can quickly expedite the process by briefly chilling them.

Prep Time: 20 minutes

Cook Time: 12 minutes

our projects

[littlelistmaker]

A tasty and low-carb version of shrimp scampi served over gluten-free zucchini noodles. The garlic, lemon, and parsley give it a lot of flavor.

Ingredients: 1 lb shrimp, peeled and deveined. 4 tbsp butter. 4 cloves garlic, minced. 1/4 cup chicken broth. 1/4 cup white wine vinegar. 1/4 cup lemon juice. Salt and pepper to taste. 1/4 cup chopped parsley. Zucchini noodles zoodles for serving.

Instructions: In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet and cook until pink. Pour in chicken broth, white wine vinegar, and lemon juice. Season with salt and pepper, then simmer for a few minutes. Stir in chopped parsley. Serve the shrimp scampi over zucchini noodles.

Prep Time: 10 minutes

Cook Time: 15 minutes

melissa haupsteen

[littlelistmaker]

Vegan spanakopita is a tasty vegetarian take on the traditional Greek spinach pie. Spinach, fresh herbs, tofu, and walnuts make up the tasty filling, which is wrapped in layers of crispy vegan phyllo dough. This would be great as an appetizer or main dish.

Ingredients: 1 lb frozen spinach, thawed and drained. 1 cup chopped fresh parsley. 1 cup chopped green onions. 1 cup chopped dill. 1 cup chopped fresh mint leaves. 1 cup chopped raw walnuts. 1 cup crumbled firm tofu. 1/2 cup nutritional yeast. 1/4 cup olive oil. Salt and pepper to taste. 1 package vegan phyllo dough, thawed according to package instructions. 1/2 cup melted vegan butter or olive oil for brushing.

Instructions: Get the oven ready by heating it up to 375F 190C. Put the spinach, parsley, green onions, dill, mint, walnuts, tofu, nutritional yeast, olive oil, salt, and pepper in a large bowl and mix them all together until they are well mixed. Put a damp kitchen towel over the phyllo dough after unrolling it to keep it from drying out. Brush one sheet of phyllo dough with melted vegan butter or olive oil and place it on a clean work surface. Add five more sheets on top of the first five and repeat. Evenly spread half of the spinach mixture over the phyllo dough that has been layered. Add more phyllo dough sheets and spinach mixture to the stack, and finish with a layer of phyllo dough on top. Melted vegan butter or olive oil can be used to brush the top layer of phyllo dough. Carefully cut the top layer of phyllo dough into squares or triangles with a sharp knife. After the oven is hot, bake the phyllo for 35 to 40 minutes, or until it is golden brown and crispy. Get it out of the oven and let it cool down for a few minutes before you serve it. Warm it up and enjoy it!

Prep Time: 30 minutes

Cook Time: 40 minutes

kimtu gnu linux

[littlelistmaker]

These simple skillet breakfast potatoes are a delicious and satisfying addition to any morning meal. They're crispy on the outside, tender on the inside, and packed with flavor from the spices.

Ingredients: 4 medium potatoes, diced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Heat olive oil in a skillet over medium heat. Add diced potatoes to the skillet and spread them out in a single layer. Let the potatoes cook undisturbed for about 5 minutes or until they start to brown on the bottom. Sprinkle paprika, garlic powder, onion powder, salt, and pepper over the potatoes. Stir the potatoes and continue cooking for another 10-15 minutes, stirring occasionally, until they are crispy and cooked through. Garnish with fresh parsley if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

karpeles manuscript library

[littlelistmaker]

This vegan slow cooker strawberry compote is infused with the aromatic flavors of vanilla and cardamom. It's a delightful topping for breakfast or dessert dishes, adding a burst of fruity sweetness to your meals.

Ingredients: 1 lb strawberries, hulled and sliced. 1/4 cup maple syrup. 1/2 tsp ground cardamom. 1 tsp vanilla extract.

Instructions: Put the strawberry slices in a slow cooker. Put maple syrup on top of the strawberries. Add some ground cardamom on top. Put in vanilla extract. To mix, gently toss. Turn the heat down to low, cover, and cook for two to three hours, or until the strawberries are soft and juicy. While cooking, stir every now and then. Once it's done, use a fork to slightly mash the strawberries to get the texture you want. You can put it on pancakes, waffles, oatmeal, or vegan ice cream, hot or cold.

Prep Time: 10 minutes

Cook Time: 120-180

moses lake first church of the nazarene

[littlelistmaker]

These oil-free, sugar-free vegan cake donuts are not only healthy but also visually appealing with their rosy pink color derived from natural beetroot powder. Enjoy guilt-free indulgence with these fluffy treats!

Ingredients: 2 cups whole wheat flour. 1 cup almond milk. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 tablespoon beetroot powder for pink color.

Instructions: Warm the oven up to 175F 350C. Applesauce, maple syrup, apple cider vinegar, and vanilla extract should all be mixed together in a bowl. Put whole wheat flour, baking powder, baking soda, and salt in a different bowl and sift them together. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. It will turn a rosy pink color after you mix in the beetroot powder. Put a little oil in a donut pan or line it with parchment paper. Put the batter in a piping bag, and then use it to fill each donut hole about two thirds of the way to the top. In a hot oven, bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Once done, take it out of the oven and let it cool for 5 minutes in the pan. Then, move it to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

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