Mackenbrose

Multidisciplinary Conference On Science And Technology - Seoul Steamfest And Organ Rally - Guess The Wordle - Zong Shen - Catalina Arroyo

[mackenbrose]

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

[mackenbrose]

This Low Carb Raspberry Chipotle Sauce is a great way to spice up your keto meals because it has both sweet and spicy flavors. The fresh raspberries add sweetness, and the chipotle pepper adds smokiness. Together, they make a sauce that goes well with grilled meats, roasted vegetables, or as a dip.

Ingredients: 1 cup fresh raspberries. 1 chipotle pepper in adobo sauce, minced. 2 tablespoons apple cider vinegar. 1 tablespoon erythritol or preferred low-carb sweetener. 1/4 teaspoon garlic powder. Pinch of salt.

Instructions: In a small saucepan, combine raspberries, minced chipotle pepper, apple cider vinegar, sweetener, garlic powder, and salt. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens, about 8-10 minutes. Remove from heat and let cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Strain the sauce through a fine mesh sieve to remove seeds and pulp. Store in an airtight container in the refrigerator for up to a week.

Prep Time: 5 minutes

Cook Time: 10 minutes

Instituto Nueva Escuela

[mackenbrose]

A delicious and comforting Corn Chowder that can be prepared in under 30 minutes. Perfect for a quick and satisfying meal!

Ingredients: 4 cups corn kernels fresh or frozen. 1 cup diced potatoes. 1/2 cup diced onions. 1/2 cup diced carrots. 4 cups vegetable broth. 1 cup milk. 3 tablespoons all-purpose flour. 2 tablespoons butter. 1 teaspoon garlic powder. 1/2 teaspoon thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the potatoes, onions, and carrots. Cook the vegetables until they get a little softer. Put some flour on top of the vegetables and mix them together. Cook for two more minutes. Slowly whisk in the vegetable broth, making sure there are no lumps. Sprinkle thyme, salt, and pepper on top. Add the corn. Bring to a low boil, then cook for 15 minutes or until the vegetables are soft. Add the milk and stir it in. Let it cook for another 5 minutes. Make the seasonings taste better. Serve hot with chopped parsley on top. Get ready to enjoy your quick and easy corn chowder!

Prep Time: 10 minutes

Cook Time: 20 minutes

Oklahoma Diagnostic Imaging

[mackenbrose]

This Slow Cooker Corn and Jalapeno Dip is a tasty and creamy appetizer that is great for any event. It's impossible to say no to when you mix sweet corn, spicy jalapenos, and melted cheese.

Ingredients: 2 cups frozen corn kernels. 2 jalapeno peppers, seeded and finely chopped. 1 red bell pepper, finely chopped. 1 small onion, finely chopped. 1 clove garlic, minced. 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup chopped fresh cilantro. 1 tsp chili powder. Salt and pepper to taste.

Instructions: In a slow cooker, combine corn, jalapenos, red bell pepper, onion, and garlic. In a separate bowl, mix together cream cheese, cheddar cheese, mayonnaise, sour cream, cilantro, and chili powder until well combined. Pour cheese mixture over the corn mixture in the slow cooker and stir until evenly combined. Cover and cook on low for 2-3 hours, stirring occasionally, until the dip is hot and bubbly. Season with salt and pepper to taste before serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

Ankemedia

[mackenbrose]

Experience the delicious fusion of Asian flavors in this tofu burger. Crispy marinated tofu, fresh veggies, and spicy sriracha mayo come together for a mouthwatering burger.

Ingredients: 1 block of firm tofu. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1/4 cup breadcrumbs. 2 tablespoons cornstarch. 4 burger buns. Lettuce leaves. Sliced cucumber. Sliced red onion. Sriracha mayo mix sriracha sauce and mayo to taste. Vegetable oil for frying.

Instructions: Press tofu to remove excess water, then cut into 4 equal-sized patties. In a bowl, combine soy sauce, sesame oil, grated ginger, and minced garlic. Marinate tofu patties in this mixture for 30 minutes. Coat marinated tofu patties in a mixture of breadcrumbs and cornstarch. Heat vegetable oil in a pan over medium-high heat. Fry tofu patties until golden brown on both sides, about 4-5 minutes per side. Toast burger buns until lightly browned. Assemble burgers by placing lettuce leaves, a tofu patty, sliced cucumber, and red onion on each bun. Drizzle with sriracha mayo. Serve hot and enjoy your Asian Style Tofu Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Pajusi Valla Abikeskus

[mackenbrose]

Indulge in these rich and fudgy gluten-free hot chocolate brownies that are perfect for cozy nights in. With a moist texture and a deep chocolate flavor, they're sure to satisfy your sweet cravings without any gluten worries!

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup hot water. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased or lined with parchment paper. Mix the cocoa powder, baking powder, salt, and gluten-free flour in a medium-sized bowl with a whisk. Put the melted butter and sugar in a large bowl and mix them together until they are well mixed. Adding the eggs one at a time and mixing them in is the next step. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the hot water and mix it in until the batter is smooth. Then, add the chocolate chips and fold them in. Spread out the batter in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Let the brownies cool all the way in the pan before you cut them into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Andre Custodio

[mackenbrose]

Healthy Salmon Tacos are a tasty and healthy dinner that the whole family will love. Salmon that has been baked with a tasty spice rub, creamy coleslaw, and fresh avocado slices make up these tacos. They're great for a quick and filling meal.

Ingredients: 2 salmon fillets. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small whole wheat tortillas. 1 cup coleslaw mix. 1/2 cup Greek yogurt. 1 lime, juiced. 1 avocado, sliced. Fresh cilantro leaves, for garnish. Salsa for topping.

Instructions: Turn on your oven and heat it up to 375F 190C. Add chili powder, cumin, salt, and pepper to the salmon fillets after rubbing them with olive oil. The salmon should be baked in a hot oven for 12 to 15 minutes, or until it flakes easily with a fork. Fry the tortillas in a dry pan for 30 seconds on each side or until they are soft while the salmon is cooking. Put the coleslaw mix, Greek yogurt, and lime juice in a bowl. Mix them together to make a creamy slaw. To make the tacos, put some of the creamy slaw on each tortilla, then a piece of salmon and some avocado slices. If you want, you can add salsa and fresh cilantro leaves on top. Enjoy your salmon tacos that are good for you!

Prep Time: 15 minutes

Cook Time: 15 minutes

Em Stema

[mackenbrose]

Indulge in the perfect blend of fruity and creamy with this delightful Strawberry Lemonade Slushie Parfait. It's a cool and refreshing treat that's ideal for warm days or anytime you crave a burst of flavor.

Ingredients: 2 cups frozen strawberries. 1 cup lemonade. 1 cup Greek yogurt. 1/4 cup honey. 1 cup granola. Fresh strawberries for garnish. Lemon slices for garnish. Mint leaves for garnish.

Instructions: In a blender, combine frozen strawberries and lemonade. Blend until smooth to create the slushie layer. In a separate bowl, mix Greek yogurt and honey to create the parfait layer. In serving glasses, layer the slushie mixture, Greek yogurt mixture, and granola. Repeat the layers until the glass is filled, ending with a layer of granola on top. Garnish with fresh strawberries, lemon slices, and mint leaves. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your refreshing Strawberry Lemonade Slushie Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Television Quebec

[mackenbrose]

This healthy egg salad recipe is a lighter version of the classic. Greek yogurt adds creaminess without excess calories, while the fresh veggies and tangy Dijon mustard provide a burst of flavor.

Ingredients: 4 hard-boiled eggs, chopped. 1/4 cup Greek yogurt. 1/4 cup diced celery. 1/4 cup diced red bell pepper. 2 tablespoons chopped fresh parsley. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put the diced celery, diced red bell pepper, diced hard-boiled eggs, and chopped fresh parsley in a bowl. Whisk the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper together in a different bowl until everything is well mixed. Mix the yogurt and eggs together, then add the yogurt mixture and gently toss until everything is covered. Put it in the fridge for at least 30 minutes before you serve it. You can put your healthy egg salad on greens, in a sandwich, or in a wrap. Have fun with your tasty and healthy egg salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mme. Barton

[mackenbrose]

This Gluten-Free Pumpkin Banana Bread is a tasty fall treat that is moist and tastes great. It tastes great and has warm fall spices because it's made with ripe bananas and pumpkin puree. It's also gluten-free, so people with dietary restrictions can eat it.

Ingredients: 1 cup mashed ripe bananas about 2-3 bananas. 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 large eggs. 1 teaspoon vanilla extract. 2 cups gluten-free all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup chopped pecans or walnuts optional. 1/4 cup mini chocolate chips optional.

Instructions: Start by heating the oven to 350F 175C. Set aside a 9x5-inch loaf pan that has been greased. Put the pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla extract in a large bowl. Mash the bananas and mix them together. Mix everything together well. Mix the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Be careful not to mix too much. If you want, you can add mini chocolate chips and chopped pecans or walnuts. Spread out the batter in the loaf pan that has been prepared. After the oven is hot, bake it for 60 to 70 minutes, or until a toothpick stuck in the middle comes out clean. Take the bread out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through. Cut your gluten-free pumpkin banana bread into slices and enjoy it after it has cooled down.

Prep Time: 15 minutes

Cook Time: 60-70

Summer Breeze

[mackenbrose]

This Honey Brown Sugar Pork Loin in the Slow Cooker is a tasty and simple meal that's great for busy weeknights or lazy weekends. When you mix honey, brown sugar, and spices together, you get a sweet and savory glaze that goes well with the tender pork loin. Put it in the slow cooker and forget about it. Your whole family will love the easy meal.

Ingredients: 1 3-4 pounds pork loin. 1/2 cup honey. 1/4 cup brown sugar. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1/2 teaspoon ground ginger. Salt and pepper to taste.

Instructions: In a bowl, mix together honey, brown sugar, soy sauce, garlic, rosemary, ginger, salt, and pepper. Place the pork loin in the slow cooker. Pour the honey mixture over the pork loin, ensuring it's evenly coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and cooked through. Once cooked, remove the pork from the slow cooker and let it rest for a few minutes before slicing. Serve the sliced pork loin with the remaining sauce from the slow cooker.

Prep Time: 10 minutes

Cook Time: 360 minutes

Now Diving Center

[mackenbrose]

Enjoy these crispy and flavorful keto-friendly chicken wings made in the air fryer. They are perfect as a low-carb appetizer or main dish.

Ingredients: 12 chicken wings. 2 tbsp olive oil. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp cayenne pepper adjust to taste.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Put the chicken wings in a large bowl and season them with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Toss the wings until they are well covered. Spread the chicken wings out in a single layer in the air fryer basket. Make sure they don't touch each other. Cook the wings for 25 to 30 minutes, flipping them over halfway through, or until they are crispy and fully cooked 165F or 74C on the inside. The chicken wings should be left to rest for a few minutes after taking them out of the air fryer before being served.

Prep Time: 10 minutes

Cook Time: 30 minutes

Edugear Ltd

[mackenbrose]

This Cucumber Pear Smoothie is not only delicious but also packs a nutritional punch with the addition of quinoa. Perfect for a quick and healthy breakfast or snack.

Ingredients: 1 cup cooked quinoa. 1 cucumber, peeled and chopped. 1 ripe pear, cored and diced. 1 cup spinach leaves. 1 tablespoon chia seeds. 1 cup almond milk. 1 tablespoon honey or maple syrup optional. Ice cubes optional.

Instructions: Put cooked quinoa, cucumber, pear, spinach, chia seeds, and almond milk in a blender. Mix until it's creamy and smooth. If you want a sweeter taste, add honey or maple syrup and blend again to mix. You can add ice cubes and blend the smoothie until it has the consistency you want. Put the smoothie into glasses and top them with extra chia seeds or cucumber and pear slices. Enjoy your refreshing cucumber-pear smoothie with a healthy quinoa boost right away!

Prep Time: 10 minutes

Cook Time: 0 minutes

Aubergine Juice

[mackenbrose]

These No Bake Samoa Bars are a vegan take on the classic Girl Scout cookie. They are easy to make and require no baking, perfect for a quick sweet treat!

Ingredients: 1 1/2 cups shredded coconut, unsweetened. 1 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 cup dairy-free chocolate chips. 1/2 cup date caramel made from blending dates and water. 1/4 cup coconut cream. 1/4 tsp salt.

Instructions: In a bowl, mix shredded coconut, almond flour, melted coconut oil, maple syrup, and salt. Press mixture into a lined baking dish and refrigerate for 30 minutes. In a saucepan, melt chocolate chips and coconut cream, stirring until smooth. Pour chocolate mixture over the coconut layer and refrigerate for another 30 minutes. Spread date caramel over the chocolate layer and refrigerate until set. Cut into bars and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Patricia Lynne

[mackenbrose]

A hearty and flavorful Crock Pot Chili with a mix of beans, ground beef, and savory spices. Perfect for a comforting meal that simmers to perfection in your slow cooker.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 can 28 oz crushed tomatoes. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat. Add chopped onions and minced garlic to the skillet, sauting until onions are translucent. Transfer the cooked beef, onions, and garlic to the crock pot. Add kidney beans, black beans, pinto beans, crushed tomatoes, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper to the crock pot. Mix well. Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing flavors to meld and beans to soften. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or green onions.

Prep Time: 20 minutes

Cook Time: 360 minutes

Rice 2018

[mackenbrose]

These gluten-free pumpkin quinoa cupcakes are moist, flavorful, and perfect for any occasion. They are made with wholesome ingredients like quinoa, almond flour, and pumpkin puree, making them a healthier option for those with gluten sensitivities.

Ingredients: 1 cup cooked quinoa. 1 cup canned pumpkin puree. 3/4 cup almond flour. 1/2 cup coconut sugar. 2 large eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put cupcake liners in a muffin tin. Put cooked quinoa, pumpkin puree, almond flour, coconut sugar, eggs, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt in a large bowl. Mix the ingredients together. Mix everything together well. Fill up each muffin tin cup three quarters of the way to the top with batter. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down. After it has cooled, serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Rifqi Amirul

[mackenbrose]

These Peach Cupcakes are a delicious summer treat that taste like juicy peaches. They are great for any event because they are soft and moist.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/4 cup milk. 1/4 cup peach puree from ripe peaches. 1 egg. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/2 cup diced fresh peaches for topping. Whipped cream optional, for topping.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. First add half of the dry ingredients to the butter mixture. Then add the milk. Finally, add the rest of the dry ingredients. Don't mix any further than that. The batter should be smooth and well mixed after adding the peach puree. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. If you want, you can put diced fresh peaches and whipped cream on top of each cupcake after it has cooled. Have fun with your homemade peach cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Nagomi Hibachi