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Long Monica - Friends Of Lancashire Archives - Oheslmc - Buy Handmade Toronto - Murdork

[lovelostwitch]

These BBQ Ranch Burgers are a tasty take on regular hamburgers. Putting together BBQ sauce, ranch dressing, and juicy beef patties makes a delicious flavor that's great for a summer BBQ.

Ingredients: 1 lb ground beef. 1/4 cup BBQ sauce. 2 tbsp ranch dressing. 1/2 tsp garlic powder. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and red onion slices for topping. Cheese slices optional.

Instructions: Put the ground beef, BBQ sauce, ranch dressing, garlic powder, salt, and pepper in a bowl and mix them together. Take the mixture and shape it into 4 burger patties. Warm up the grill over medium-high heat. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. If you want, add cheese slices in the last minute of cooking and cover the grill to melt the cheese. Put the hamburger buns on the grill and toast them for one to two minutes, until they get a little brown. Start by putting a lettuce leaf on the bottom bun. Then add the burger patty, tomato slices, and red onion slices. Put the top bun on top of the burger and spread more ranch dressing on it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Friends Of Lancashire Archives

[lovelostwitch]

These Pure Perfection Babyback Ribs have the right amount of smoky, sweet, and savory flavors. The special dry rub and barbecue sauce that Cassies uses on these ribs make them a barbecue lover's dream.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon chili powder. 1 teaspoon cayenne pepper. 1 teaspoon black pepper. 1 teaspoon salt. 1 cup barbecue sauce. 1/4 cup apple cider vinegar. 2 tablespoons Worcestershire sauce.

Instructions: Get your smoker or grill hot, about 225F 107C. Take the membrane off of the back of the ribs and use paper towels to dry them. For the dry rub, put brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, black pepper, and salt in a small bowl and mix them together. Spread a lot of the dry rub on both sides of the ribs to make sure it covers them evenly. Put the ribs on the grill or smoker and cook them at a steady temperature for three hours. Put apple cider vinegar, Worcestershire sauce, and barbecue sauce in a saucepan. Simmer on low heat for 10 minutes, stirring every now and then. Cover and baste the ribs with the barbecue sauce mix after 3 hours of cooking. Keep cooking for another hour, or until the meat is soft and has a nice bark. Take the ribs off the grill or smoker and let them rest for 10 minutes. Then cut them into pieces. Enjoy the Pure Perfection Babyback Ribs with your favorite sides.

Prep Time: 15 minutes

Cook Time: 4 minutes

Plankes-Projects

[lovelostwitch]

A savory and satisfying keto-friendly dish featuring Brussels sprouts braised in a flavorful mixture of bacon, beer, and chicken broth.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 4 slices bacon, diced. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup low-carb beer. 1/4 cup chicken broth. Salt and pepper to taste. 1 tbsp olive oil.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced bacon and cook until crispy, then remove from skillet and set aside, leaving the bacon fat in the skillet. In the same skillet, add chopped onion and minced garlic, and saut until softened. Add Brussels sprouts to the skillet and cook until lightly browned, stirring occasionally. Pour in the low-carb beer and chicken broth, and season with salt and pepper. Cover and simmer for about 10-15 minutes, or until Brussels sprouts are tender and most of the liquid has evaporated. Stir in the cooked bacon and adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Its Megan Videos

[lovelostwitch]

A refreshing and nutritious quinoa salad with the vibrant flavors of fennel, tangelo, avocado, and a medley of fresh herbs. This dish is not only delicious but also packed with healthy ingredients.

Ingredients: 1 cup quinoa. 2 cups water. 1 fennel bulb, thinly sliced. 1 tangelo, peeled and segmented. 1 avocado, diced. 1/4 cup fresh herbs such as parsley and cilantro, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Run cold water over the quinoa to clean it. Mix quinoa and water in a saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until all the water is gone. Take it off the heat and cover it for 5 minutes. Use a fork to fluff it up. Slice the fennel, cut up the tangelo, dice the avocado, and chop the herbs. Put all of this in a large bowl. Add the olive oil and gently toss the ingredients together. Add pepper and salt to taste. Enjoy your Quinoa with Fennel, Tangelo, Avocado, and Herbs right away!

Prep Time: 15 minutes

Cook Time: 20 minutes

Sante Mieux Etre

[lovelostwitch]

Asado de Boda Tacos are a classic Mexican dish featuring succulent red chile pork, slow-cooked to perfection. The rich, flavorful sauce made from dried chiles, aromatic spices, and tender pork makes these tacos a true culinary delight. Top them with fresh cilantro, radishes, and a squeeze of lime for an authentic taste of Mexico.

Ingredients: 3 pounds boneless pork shoulder, cut into 2-inch cubes. 4 dried New Mexico red chiles, stemmed and seeded. 2 dried guajillo chiles, stemmed and seeded. 1 onion, chopped. 4 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon dried Mexican oregano. 1/2 teaspoon ground cloves. Salt and pepper to taste. 2 tablespoons vegetable oil. 1 cup chicken broth. Corn tortillas, for serving. Chopped fresh cilantro, for garnish. Sliced radishes, for garnish. Lime wedges, for garnish.

Instructions: Place the dried chiles in a dry skillet over medium heat and toast them for a few seconds on each side until they become fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they become soft. In a blender, combine the soaked chiles, chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, salt, and pepper. Blend until you have a smooth paste. If needed, add a bit of the chile soaking liquid to help with blending. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides. Pour the chile paste over the browned pork and stir to coat the meat evenly. Cook for a few minutes to toast the chile paste and enhance the flavor. Add the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the pork is tender and fully cooked. You can add more chicken broth if needed to maintain a saucy consistency. Once the pork is cooked, shred it using two forks or your hands. Allow it to simmer in the sauce for an additional 10-15 minutes to absorb more flavor. Warm the corn tortillas in a dry skillet or microwave. To assemble the tacos, place a generous portion of the shredded pork onto each warm tortilla. Garnish with chopped cilantro, sliced radishes, and a squeeze of lime juice. Serve your delicious Asado de Boda Tacos immediately, and enjoy!

Prep Time: 30 minutes

Cook Time: 180 minutes

Alexia Laferte Coutu

[lovelostwitch]

This protein-packed chocolate smoothie bowl is a delicious and healthy breakfast or snack option. The addition of cookie dough bites adds a fun twist and extra flavor.

Ingredients: 1 ripe banana. 1/2 cup frozen cauliflower. 1/2 cup frozen zucchini. 1/2 cup plant-based milk. 2 tbsp cocoa powder. 1 scoop vegan chocolate protein powder. 1 tbsp almond butter. 1/2 tsp vanilla extract. Pinch of salt. For the cookie dough bites:. 1/2 cup almond flour. 2 tbsp maple syrup. 2 tbsp vegan chocolate chips.

Instructions: Put the banana, cauliflower, zucchini, plant-based milk, cocoa powder, protein powder, almond butter, vanilla extract, and salt in a blender. Blend until smooth. Mix until it's smooth. To make a dough, mix the chocolate chips, maple syrup, and almond flour in a small bowl. Make little balls out of the dough. Put the smoothie in a bowl, and then add the cookie dough bites on top of it. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Patricia Lynne

[lovelostwitch]

Indulge in the rich and velvety goodness of homemade chocolate sorbet. This easy-to-make dessert is a perfect treat for chocolate lovers. It's dairy-free and vegan, making it a delightful option for everyone.

Ingredients: 2 cups of water. 1 cup of granulated sugar. 3/4 cup of unsweetened cocoa powder. 1/4 cup of semi-sweet chocolate chips. 1 teaspoon of vanilla extract. A pinch of salt.

Instructions: In a saucepan, combine the water and granulated sugar over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a simmer. Once simmering, whisk in the unsweetened cocoa powder until it is fully incorporated and there are no lumps. Remove the saucepan from the heat and add the semi-sweet chocolate chips. Stir until the chocolate chips are completely melted and the mixture is smooth. Stir in the vanilla extract and a pinch of salt for added flavor. Let the chocolate mixture cool to room temperature, then transfer it to an airtight container and refrigerate for at least 2 hours, or until it's thoroughly chilled. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes. Transfer the churned sorbet to a lidded container and freeze for an additional 2 hours, or until it's firm enough to scoop. Serve your homemade chocolate sorbet in bowls or cones, and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

High Country Junkies

[lovelostwitch]

This Stuffed Portobello Mushroom Burger is a delicious vegetarian option that's perfect for grilling season. Juicy portobello mushrooms are filled with a flavorful breadcrumb mixture, grilled to perfection, and topped with gooey mozzarella cheese. Serve on toasted buns with your favorite burger toppings for a satisfying meal!

Ingredients: 2 large portobello mushrooms. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. Salt and pepper to taste. 2 slices mozzarella cheese. 2 hamburger buns. Lettuce leaves, tomato slices, and any desired toppings for serving.

Instructions: Preheat grill to medium-high heat. Remove stems from portobello mushrooms and gently scrape out the gills using a spoon. In a small bowl, mix breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper. Stuff the breadcrumb mixture into the mushroom caps. Grill mushrooms over indirect heat for about 8-10 minutes per side, until tender. During the last few minutes of grilling, place a slice of mozzarella cheese on each mushroom cap and allow it to melt. Toast hamburger buns on the grill if desired. Assemble burgers by placing grilled portobello mushrooms on the bottom half of each bun. Top with lettuce leaves, tomato slices, and any desired toppings. Cover with the top half of the bun and serve immediately.

Prep Time: 15 minutes

Cook Time: 20 minutes

Red Bowl Asian Cuisine

[lovelostwitch]

Enjoy the rich umami flavor of mushrooms with a tangy balsamic garlic glaze in this easy and delicious keto-friendly recipe. These roasted mushrooms make a perfect side dish or appetizer for any meal.

Ingredients: 1 lb mushrooms, cleaned and halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the mushrooms with olive oil, minced garlic, balsamic vinegar, salt, and pepper until evenly coated. Spread the mushrooms in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the mushrooms are golden brown and tender, stirring halfway through. Remove from the oven and sprinkle with fresh chopped parsley before serving. Enjoy these flavorful balsamic garlic roasted mushrooms as a side dish or appetizer!

Prep Time: 5 minutes

Cook Time: 25 minutes

Raideo

[lovelostwitch]

These Keto Berry Fruit Roll-Ups are a delightful low-carb treat packed with the natural sweetness of berries and the added health benefits of chia seeds. Perfect for satisfying your sweet cravings while staying on track with your keto lifestyle!

Ingredients: 2 cups mixed berries such as raspberries, strawberries, and blueberries. 2 tablespoons chia seeds. 2 tablespoons water. 1 tablespoon lemon juice. 1 tablespoon powdered erythritol or preferred keto-friendly sweetener.

Instructions: Using a blender, blend the mixed berries until they are smooth. Put the puree in a saucepan and set it over medium-low heat. Put in the erythritol powder, water, lemon juice, and chia seeds. Mix well. Stir the mixture all the time for 5 to 7 minutes while cooking until it gets thick. Take it off the heat and let it cool down a bit. Spread the mixture out evenly on a baking sheet lined with parchment paper. Put another piece of parchment paper on top and press it down gently to make the mixture flat. Set the oven to 200F 95C and bake the mixture for 3 to 4 hours, or until it is set and no longer sticky. After the fruit mix has cooled, cut it into strips and roll them up. Keep the keto berry fruit roll-ups in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 240 minutes

Indo Paranormal

[lovelostwitch]

This vegan and gluten-free kinako banana porridge is warm and comforting, and it tastes great with bananas and nutty kinako powder. It's great for breakfast or as a snack.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 2 ripe bananas, mashed. 2 tablespoons kinako powder. 1 tablespoon maple syrup optional. Pinch of salt. Toppings: Sliced bananas, kinako powder, and a drizzle of maple syrup.

Instructions: Put mashed bananas, kinako powder, maple syrup if using, and a pinch of salt in a saucepan. Add the almond milk and mix well. Over medium-low heat, bring the mixture to a boil. Then, lower the heat to low and let it simmer for 5 to 7 minutes, stirring every now and then, until the porridge is the consistency you want. Just take it off the heat and let it sit for one minute to thicken up. Put the porridge into bowls. If you want, you can add sliced bananas, kinako powder, and maple syrup on top of each bowl. Enjoy while still warm!

Prep Time: 5 minutes

Cook Time: 10 minutes

Jillian Paladino

[lovelostwitch]

You can enjoy the tropical taste of mango sorbet in the form of a popsicle. These cool treats are easy to makeall you need is a blender and four simple ingredients. Quick way to cool off on a hot day or a sweet snack at any time.

Ingredients: 4 cups frozen mango chunks. 1/4 cup honey or maple syrup. 2 tablespoons fresh lime juice. 1/4 cup water.

Instructions: In a blender, mix together frozen mango chunks, honey or maple syrup, fresh lime juice, and water. Scrape down the sides of the bowl as needed to make the mixture smooth. Place the mix into popsicle molds. Put in the popsicle sticks and freeze for four hours or overnight, until the ice is solid. Run warm water over the molds for a short time to get the popsicles out.

Prep Time: 5 minutes

Cook Time: 0 minutes

Alexia Laferte Coutu

[lovelostwitch]

This wine barrel or wine bottle chandelier is easy to make and will look great on your back porch. It's both rustic and elegant. If you like wine and creative upcycling, this is the perfect project for you.

Ingredients: 1 empty wine barrel or wine bottle. 1 chandelier light fixture. Assorted wine corks. Metal chains or rope. Hooks for hanging.

Instructions: Clean and dry the wine barrel or wine bottle thoroughly. If using a wine barrel, remove any metal hoops and disassemble the barrel. Arrange the chandelier light fixture inside the barrel or around the wine bottle neck. Secure the light fixture in place using metal chains or rope. Insert wine corks into any gaps or holes in the barrel or around the wine bottle to add decorative accents. Attach hooks to the top of the barrel or bottle for hanging purposes. Hang the chandelier in your desired location, ensuring it is securely anchored.

Prep Time: 60 minutes

Cook Time: 0 minutes

Bywater Cafe

[lovelostwitch]

These Mushroom Wellington Dumplings are a delightful vegan twist on the classic Mushroom Wellington roast. They are filled with savory mushroom and onion stuffing, enclosed in flaky puff pastry, and baked to golden perfection. Perfect for a delicious appetizer or side dish for any occasion.

Ingredients: 1 cup finely chopped mushrooms. 1/2 cup finely chopped onions. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/2 cup breadcrumbs. 1/4 cup vegan puff pastry. Salt and pepper to taste. Vegan egg wash optional, for brushing.

Instructions: Set the olive oil in a pan and heat it over medium-low heat. It will take about three to four minutes of cooking after adding the chopped onions and minced garlic. After you add the chopped mushrooms, cook for about 5 to 6 minutes, or until they give off their water and get soft. To taste, add salt and pepper to the mushroom mix. Add the breadcrumbs and stir them in. Cook for another two to three minutes, or until the mixture is dry and well mixed. Take the mushroom mix off the heat and let it cool all the way down. Turn on your oven and heat it up to 375F 190C. On a floured surface, roll out the vegan puff pastry and cut it into squares or rectangles, as you like. On each square or rectangle of pastry, put a spoonful of the cooled mushroom mixture. To make a dumpling, fold the dough over the filling and press the edges together with a fork to seal them. If you want the dumplings to look golden, you can brush the tops with vegan egg wash. Put the dumplings on a baking sheet that has been lined with parchment paper. Bake them in a hot oven for 15 to 20 minutes, or until they are golden brown and crispy. Make sure to serve your Mushroom Wellington Dumplings hot and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Luca Giordano House

[lovelostwitch]

This Paleo-friendly recipe combines perfectly cooked salmon with a flavorful corn hash and a zesty chipotle lime mayo. It's a delicious and satisfying dish that's easy to make and packed with nutritious ingredients.

Ingredients: 4 salmon fillets. 2 cups fresh or frozen corn kernels. 1 red bell pepper, diced. 1 small red onion, diced. 2 cloves garlic, minced. 1 avocado, diced. 2 tablespoons chopped fresh cilantro. 1 tablespoon lime juice. Salt and pepper to taste. 1/4 cup paleo-friendly mayonnaise. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon lime zest.

Instructions: Set oven temperature to 400F 200C. Use lime juice, salt, and pepper to season salmon fillets. Transfer them to a parchment paper-lined baking sheet. Saut the red bell pepper, onion, and garlic in a skillet over medium heat until they are softened. When the corn kernels are tender, add them to the skillet and cook them further. After taking the skillet off of the burner, add the avocado and cilantro and stir. To taste, add salt and pepper for seasoning. Make the chipotle lime mayo by combining the minced chipotle pepper, lime zest, and paleo-friendly mayonnaise while the hash is cooking. Bake the salmon fillets for 12 to 15 minutes, or until they are cooked through, in an oven that has been preheated. Serve the salmon hot with a dollop of chipotle lime mayo on top and the corn hash on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ignacio Carballo

[lovelostwitch]

Enjoy the sweet and crunchy taste of Oreo Pancakes. Crushed Oreos are sprinkled all over these fluffy pancakes, which make a great breakfast treat.

Ingredients: 1 cup pancake mix. 1/2 cup milk. 1 egg. 4 Oreo cookies crushed. 1/2 tsp vanilla extract. Whipped cream optional. Additional crushed Oreos optional.

Instructions: In a mixing bowl, combine pancake mix, milk, egg, crushed Oreos, and vanilla extract. Mix until well combined. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Remove from the skillet and repeat with the remaining batter. Serve hot with whipped cream and additional crushed Oreos if desired. Enjoy your delicious Oreo Pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Tcaps 24/7

[lovelostwitch]

A simple and delicious teriyaki salmon recipe made with just four ingredients. The sweet and savory flavors of teriyaki sauce and honey complement the rich taste of salmon perfectly.

Ingredients: 4 salmon fillets. 1/2 cup teriyaki sauce. 2 tablespoons honey. 1 tablespoon sesame seeds.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix teriyaki sauce and honey. Place salmon fillets on a baking sheet lined with parchment paper. Brush the teriyaki mixture over the salmon fillets. Sprinkle sesame seeds on top of the salmon. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot, garnished with additional sesame seeds if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

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