Med School Inspo

Friends of the Eden Animal Shelter - frog vle - falcon gora monte - Bunbury United Soccer Club - ohio xa

[medschoolinspo]

Sugared Walnut Grape Salad is a delightful blend of flavors and textures. The sweet and crunchy sugared walnuts complement the juicy grapes and creamy blue cheese, while the balsamic vinaigrette ties it all together for a refreshing and satisfying salad.

Ingredients: 1 cup of walnuts. 1/4 cup of granulated sugar. 8 cups of mixed salad greens. 2 cups of red seedless grapes. 1/2 cup of crumbled blue cheese. 1/4 cup of balsamic vinaigrette dressing.

Instructions: Put the walnuts in a pan and toast them over medium-low heat for two to three minutes. Add the sugar to the walnuts and stir them around as you cook them until the sugar melts and covers them. Place on a baking sheet lined with parchment paper to cool. Put the mixed greens and red grapes in a large salad bowl. Put the blue cheese crumbles and sugared walnuts on top of the salad. Spread the balsamic vinaigrette dressing on top of the salad. Gently toss the salad to mix all the ingredients together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Grad Sevnica

[medschoolinspo]

With these delectable Turtle Fudge Bars, you can indulge in the decadent flavors of salted caramel, chocolate, and pecans. The buttery graham cracker crust, gooey caramel, and creamy chocolate make these bars irresistible for any occasion.

Ingredients: 1 cup 2 sticks unsalted butter, melted. 2 cups graham cracker crumbs. 1 cup chopped pecans. 1 cup semisweet chocolate chips. 1 cup butterscotch chips. 1 cup caramel sauce. 1 cup sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Put the melted butter, graham cracker crumbs, and chopped pecans in a medium-sized bowl and mix them together until they are well mixed. In a ready pan, press the mixture firmly into the bottom. Spread out the butterscotch chips and semisweet chocolate chips on top of the crust. Put the caramel sauce and sweetened condensed milk in a small saucepan and heat them over low heat. Keep stirring the mixture while it's cooking until it's smooth and well mixed. Taking it off the heat, add the vanilla extract and mix it in. Spread the chocolate and butterscotch chips out evenly as you pour the caramel mixture over them. Add the sea salt on top. After the oven is hot, bake it for 25 to 30 minutes, or until the edges are golden and the caramel starts to bubble. Turn it off the heat and let it cool all the way down on a wire rack in the pan. After it's cooled, put it in the fridge for at least two hours to set. Make bars and serve. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

carmel drama club

[medschoolinspo]

Experience the bold and smoky flavors of Memphis with these Memphis-Style Barbecue Pork Ribs. Slow-smoked to perfection and coated with a flavorful dry rub, these ribs are a true barbecue delight.

Ingredients: 2 racks pork ribs. 1/4 cup paprika. 2 tbsp brown sugar. 1 tbsp black pepper, coarsely ground. 1 tbsp kosher salt. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tbsp chili powder. 1 tbsp cayenne pepper. 1/4 cup yellow mustard. 1/4 cup apple cider vinegar. 1/4 cup Worcestershire sauce. 1/4 cup brown sugar for basting. BBQ sauce Memphis-style, for serving.

Instructions: Preheat your smoker to 225F 110C. Remove the membrane from the back of the ribs for better flavor penetration. In a bowl, combine paprika, brown sugar, black pepper, kosher salt, garlic powder, onion powder, chili powder, and cayenne pepper to create the dry rub. Rub the dry rub all over the ribs, ensuring they are evenly coated. Let them sit at room temperature for about 30 minutes. Mix yellow mustard, apple cider vinegar, and Worcestershire sauce to create a basting sauce. Place the ribs on the smoker and smoke for 3-4 hours or until the internal temperature reaches 190F 88C. Baste the ribs with the sauce every hour. During the last 30 minutes of smoking, sprinkle brown sugar over the ribs for a sweet crust. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve the Memphis-Style Barbecue Pork Ribs with your favorite Memphis-style BBQ sauce on the side. Enjoy the authentic flavors of Memphis barbecue at home!

Prep Time: 20 minutes

Cook Time: 4 minutes

Meon Valley Airgun Club

[medschoolinspo]

Turnip Salad with Yogurt, Herbs, and Poppy Seeds is a refreshing and nutritious salad that combines the earthy flavor of turnips with the creaminess of Greek yogurt, the freshness of herbs, and a delightful crunch from poppy seeds. It's a perfect side dish for any meal and can also be enjoyed as a light and healthy snack.

Ingredients: 4 medium-sized turnips, peeled and thinly sliced. 1 cup Greek yogurt. 2 tablespoons fresh mint leaves, chopped. 2 tablespoons fresh parsley leaves, chopped. 2 tablespoons fresh dill leaves, chopped. 1 tablespoon poppy seeds. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a large mixing bowl, combine the sliced turnips and Greek yogurt. Add chopped mint, parsley, and dill to the bowl. Mix well to combine. Sprinkle poppy seeds over the salad and season with salt and pepper to taste. Drizzle olive oil over the salad and toss gently to coat all ingredients evenly. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and garnish with additional herbs if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

WALSALL RADIO UK

[medschoolinspo]

This Super Quinoa Burrito Bowl with Avocado-Lime Dressing is a delicious and filling dish packed with nutritious ingredients. The combination of quinoa, black beans, veggies, and a zesty avocado-lime dressing creates a burst of flavors in every bite. It's a perfect and satisfying meal for a wholesome dining experience.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1 avocado, sliced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. 1 lime, juiced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Cook the quinoa and put it in a large bowl. Add the corn, black beans, avocado, red onion, cilantro, lettuce, and cheddar cheese. Add cumin, chili powder, salt, and pepper to a small bowl and mix them with a whisk. This will make the dressing. Add the dressing to the quinoa mixture and mix it together gently. If you want, you can add extra cilantro and lime wedges to each quinoa burrito bowl before serving it.

Prep Time: 15 minutes

Cook Time: 15 minutes

great lakes book bash

[medschoolinspo]

A fragrant and comforting Vietnamese Chicken Noodle Soup, known as 'Pho Ga', featuring tender shredded chicken, rice noodles, and aromatic spices in a flavorful broth.

Ingredients: 1 whole chicken, about 3-4 pounds, cleaned. 8 cups chicken broth. 1 package rice noodles. 1 onion, sliced. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 1 teaspoon sugar. 1 cinnamon stick. 3 star anise. 1 cup bean sprouts. Fresh cilantro, chopped. Lime wedges. Sriracha sauce optional.

Instructions: Set the chicken broth on low heat in a large pot. The chicken should be cooked through after adding it to the pot. This should take between 45 and 60 minutes. Take the chicken out of the pot and shred it. Throw away the skin and bones. Follow the directions on the package to cook the rice noodles in a different pot. Remove the water and set it aside. Add the ginger, fish sauce, soy sauce, sugar, cinnamon stick, star anise, and sliced onions to the pot that already has broth in it. Let the flavors soak in for 15 to 20 minutes. Put the chicken shreds back into the pot and heat it all the way through. To serve, put some cooked rice noodles in a bowl, pour some chicken broth over them, and then add some shredded chicken on top. On top, put bean sprouts and chopped cilantro. On the side, serve with lime wedges and Sriracha sauce. Have fun with the Vietnamese chicken noodle soup!

Prep Time: 20 minutes

Cook Time: 60 minutes

michelle martin

[medschoolinspo]

These Peach Cobbler Cookies are a delightful twist on the classic cobbler. They are soft, buttery, and packed with juicy peaches, making them a perfect summer treat.

Ingredients: 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup sour cream. 1 cup diced peaches fresh or canned, drained. 1/2 cup chopped pecans or walnuts optional. 1 tablespoon cinnamon. 1/4 cup granulated sugar for rolling cookies.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl with a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy. Mix the butter and sugar together well before adding the egg and vanilla extract. Gradually add the dry ingredients to the wet ones, mixing in the sour cream every so often until everything is well mixed. If you want to, you can add chopped nuts and diced peaches to the cookie dough. Mix the cinnamon and 1/4 cup of sugar in a small bowl. Make 1.5-inch balls of cookie dough with a spoon or cookie scoop. Cover all of the balls with the cinnamon-sugar mix by rolling them in it. Don't crowd the baking sheet when you put the cookie dough balls on it. Leave space between each one. Use the back of the spoon to gently press down on each cookie to make them a little flatter. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn golden brown. Take the cookies out of the oven and leave them on the baking sheet for five minutes to cool down. Move the cookies to a wire rack to cool all the way down. Have fun with these tasty Peach Cobbler Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

ohio xa

[medschoolinspo]

This Stovetop Summer Enchilada Mac and Cheese is a delightful fusion of classic mac and cheese with the flavors of enchiladas. It's a perfect dish for a summer gathering or a cozy weeknight dinner. Packed with veggies, spices, and gooey cheese, it's sure to be a hit!

Ingredients: 12 oz macaroni pasta. 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 1 tbsp chili powder. 1 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. Salt and pepper to taste. 2 cups enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Cook the macaroni according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, jalapeo, corn, and black beans. Cook for another 5 minutes. Stir in chili powder, cumin, oregano, paprika, cayenne pepper, salt, and pepper. Pour in enchilada sauce and stir to combine. Let simmer for 5 minutes. Add cooked macaroni to the skillet and toss to coat with the sauce. Sprinkle shredded cheddar and Monterey Jack cheese over the top. Cover and let cheese melt for 2-3 minutes. Garnish with chopped cilantro and serve with lime wedges. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

JENNIFER OKOLIE - Health and Wellness Coach

[medschoolinspo]

Indulge in the rich flavors of dark chocolate and stout beer with this creamy and decadent ice cream. Perfect for chocolate and beer lovers alike!

Ingredients: 1 cup stout beer. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 4 large egg yolks. 6 ounces dark chocolate, finely chopped.

Instructions: In a saucepan over medium heat, bring stout beer to a simmer. Allow it to reduce to about 1/4 cup, approximately 10-15 minutes. Set aside to cool. In a separate saucepan, combine heavy cream, whole milk, sugar, cocoa powder, and salt. Heat over medium-low heat until the mixture begins to steam, stirring occasionally. In a bowl, whisk egg yolks until smooth. Gradually whisk in about 1 cup of the hot cream mixture to temper the eggs. Then pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil. Remove from heat and stir in the chopped dark chocolate until melted and smooth. Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the cooled stout reduction. Cover and refrigerate until completely chilled, at least 4 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight. Serve scoops of chocolate stout ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

the silver dagger scriptorium

[medschoolinspo]

These delightful Orange Creamsicle Cookies are a citrusy twist on the classic chocolate chip cookie. They have a burst of orange flavor from fresh orange juice and zest, complemented by the sweetness of white chocolate chips and orange-flavored baking chips.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 tablespoon orange zest. 2 tablespoons fresh orange juice. 3 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup white chocolate chips. 1/2 cup orange-flavored baking chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract, orange zest, and fresh orange juice. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and orange-flavored baking chips. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Orange Creamsicle Cookies with a glass of cold milk or a cup of your favorite tea!

Prep Time: 20 minutes

Cook Time: 12 minutes

phi beta sigma fraternity inc

[medschoolinspo]

Indulge in these rich and fudgy flourless cookies that are not only gluten-free but also incredibly tasty. Made with bananas, peanut butter, and cocoa powder, these cookies are a guilt-free treat that you'll love.

Ingredients: 2 large ripe bananas, mashed. 1/2 cup smooth peanut butter. 1/4 cup unsweetened cocoa powder. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup mini chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Beat the peanut butter, honey or maple syrup, cocoa powder, vanilla extract, and salt together in a bowl until everything is well mixed. It's okay to add the little chocolate chips. Place spoonfuls of the cookie batter about 2 inches apart on the baking sheet that has been prepared. Put the cookies in the oven for 10 to 12 minutes, or until they are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty fudge cookies that don't need any flour and are gluten-free.

Prep Time: 10 minutes

Cook Time: 12 minutes

Skulptura

[medschoolinspo]

With a cool matcha mint frosting on top, these brownies made with almond flour are a healthier take on a classic treat. Great for a treat without feeling bad about it!

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup honey. 1/4 cup coconut oil, melted. 2 eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking soda. 1/4 cup dark chocolate chips. 1 teaspoon matcha powder. 1/2 cup powdered sugar. 2 tablespoons butter, softened. 1/4 teaspoon peppermint extract. 1-2 tablespoons milk.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a square baking dish by greasing it. Mix the cocoa powder, eggs, vanilla extract, salt, and baking soda with honey, melted coconut oil, and eggs in a bowl until everything is well mixed. Add the dark chocolate chips and mix well. Place the batter in the baking dish that has been prepared and spread it out evenly. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Allow it to totally cool down. Mix the powdered sugar, softened butter, peppermint extract, and milk in a different bowl using a whisk until the mixture is smooth and creamy. Put the matcha mint frosting on top of the brownies after they have cooled. Put the frosting in the fridge for 30 minutes to set. Cut it up into squares and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Pļaviņu vidusskola

[medschoolinspo]

Turtle Cookies have a soft and chewy chocolate base and are loaded with crunchy pecans, chocolate chips, and gooey caramel. The sprinkle of sea salt on top provides the ideal balance of sweet and salty flavors.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2/3 cup cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chopped pecans. 1/2 cup chocolate chips. 1/2 cup caramel bits. Sea salt, for sprinkling.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans, chocolate chips, and caramel bits. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly and sprinkle a pinch of sea salt on top of each cookie. Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious turtle cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 12 minutes

odz snejanka

[medschoolinspo]

Classic Swedish meatballs cooked to perfection in a slow cooker, creating a rich and flavorful dish that's perfect for any occasion.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup finely chopped onion. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp ground nutmeg. 1/4 tsp ground allspice. 1/4 cup all-purpose flour. 1 1/2 cups beef broth. 1/2 cup heavy cream.

Instructions: Put the ground beef, breadcrumbs, milk, onion, egg, salt, pepper, nutmeg, and allspice in a large bowl and mix them together until they are well mixed. Form the mixture into meatballs that are about an inch across. Set the flour out in a small bowl. Cover all of the meatballs with flour by rolling them in it. Put the meatballs in the slow cooker after coating them. Mix beef broth and heavy cream together in a different bowl. Pour it over the slow-cooked meatballs. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the meatballs are well done and soft. If you want, you can sprinkle chopped parsley on top of the hot Swedish meatballs. Have fun!

Prep Time: 20 minutes

Cook Time: 240 minutes

les excavations richard gosselin

[medschoolinspo]

People in China love to eat Rou Jia Mo, which is also called a Chinese hamburger. In this sandwich, savory minced pork is stuffed inside Chinese flatbread or steamed buns, making it tasting great and filling.

Ingredients: 500g minced pork. 2 tbsp soy sauce. 1 tbsp hoisin sauce. 1 tbsp oyster sauce. 1 tbsp Shaoxing wine. 1 tsp five-spice powder. 1 tsp sugar. 1 tsp sesame oil. 1 onion, finely chopped. 4 cloves garlic, minced. 4 pieces Chinese flatbread or steamed buns.

Instructions: Cut up the pork and put it in a bowl. Add soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, five-spice powder, sugar, sesame oil, chopped onion, and minced garlic. Put the meat in the fridge with the lid on for at least 30 minutes to marinate. Set a pan on medium heat. Add the pork mixture that has been marinated. Cook for about 8 to 10 minutes, until it is browned and fully cooked. Cut the Chinese flatbread or steamed buns in half and toast them just a bit. A lot of the cooked pork mixture should be put into each bun. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

paul read

[medschoolinspo]

A delightful twist on the classic loaded twice baked potato casserole. This salad features creamy, cheesy, and bacon-filled potato halves served on a bed of fresh lettuce leaves. It's a satisfying and indulgent side dish perfect for any occasion.

Ingredients: 4 large russet potatoes, washed and scrubbed. 1/2 cup sour cream. 1/2 cup mayonnaise. 1 cup shredded cheddar cheese. 1/2 cup crumbled bacon. 1/4 cup chopped green onions. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Preheat your oven to 400F 200C. Pierce the potatoes several times with a fork and bake them directly on the oven rack for about 1 hour, or until they are tender when pierced with a fork. Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer inside the skin. Place the potato flesh in a large mixing bowl. Mash the potato flesh in the bowl and add sour cream, mayonnaise, 1/2 cup of cheddar cheese, 1/4 cup of crumbled bacon, chopped green onions, chopped parsley, salt, and pepper. Mix everything together until well combined. Preheat your oven to 350F 175C. Spoon the potato mixture back into the potato skins, creating a loaded potato half. Sprinkle the remaining cheddar cheese and bacon over the tops of the loaded potatoes. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and the potatoes are heated through. Serve the loaded twice baked potato casserole on a bed of lettuce leaves for a refreshing salad twist. Enjoy your Loaded Twice Baked Potato Casserole Salad!

Prep Time: 30 minutes

Cook Time: 80 minutes

once upon a wish

[medschoolinspo]

These baked eggs are a simple yet special breakfast or brunch treat. The buttery flavor and perfectly cooked eggs will leave you wanting more!

Ingredients: 4 large eggs. 2 tablespoons butter. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: Start by heating the oven to 350F 175C. Select four ramekins or small dishes that can go in the oven. In each ramekin, put 1/2 tablespoon of butter. Melt the butter in a hot oven for about 2 minutes. Slowly crack an egg into each ramekin over the butter that has melted. Add a little salt and pepper to each egg. Put the eggs in the oven and bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still loose. If you want, add fresh herbs as a garnish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 15 minutes

Dester Hoekhoeve