Melis Santana

Mt. Moriah Farms - First Congregational Church - Technology With Mrs. Moriarty - Three Fish And A Ram Community Art Center - Dysfunctional Bmx

[melissantana]

This soup is hearty and full of flavor. It has the classic taste of Chicken Marsala and the earthy goodness of wild rice and mushrooms. Great for people who like mushrooms!

Ingredients: 1 lb chicken breast, diced. 1 cup wild rice, uncooked. 8 oz mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup Marsala wine. 2 cups milk. 1/2 cup all-purpose flour. 1/4 cup butter. 1 tsp dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add diced chicken and cook until browned. Remove and set aside. In the same pot, saut onions, garlic, and mushrooms until tender. Stir in flour to create a roux, cooking for 2 minutes. Slowly whisk in Marsala wine, then chicken broth, ensuring no lumps. Add wild rice, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in cooked chicken and milk, simmering for an additional 15 minutes until rice is tender and soup thickens. Adjust seasoning to taste. Serve hot, garnished with fresh parsley. Enjoy the rich flavors of Chicken Marsala Wild Rice Soup!

Prep Time: 20 minutes

Cook Time: 45 minutes

Radio On City 102.1

[melissantana]

Enjoy the rich and flavorful pairing of sweet raspberries and Guinness stout beer in these luscious brownies. Ideal as a twist on a sweet treat or for dessert!

Ingredients: 1 cup 2 sticks unsalted butter. 1 cup Guinness stout beer. 1/2 cup cocoa powder. 2 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup fresh raspberries. 1/2 cup semi-sweet chocolate chips. 1/4 cup powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C. Grease and line a 9x9-inch 23x23 cm baking pan with parchment paper, leaving an overhang for easy removal. In a saucepan, melt the butter and Guinness over low heat, stirring until well combined. Remove from heat. Whisk in the cocoa powder and granulated sugar until smooth. Allow the mixture to cool slightly. Beat in the eggs and vanilla extract until the batter is well mixed. Fold in the flour and salt until just combined. Be careful not to overmix. Gently stir in the fresh raspberries and semi-sweet chocolate chips. Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift them out onto a wire rack to cool completely. Once cooled, dust the brownies with powdered sugar. Slice and enjoy your delicious Guinness and Raspberry Brownies!

Prep Time: 20 minutes

Cook Time: 35 minutes

Misfit Training

[melissantana]

For a low-carb, grain-free, and paleo-friendly meal, these Easy Marinated Grilled Steak Tacos are great. The tasty marinade adds tasty spices to the steak, and grilling gives it a smoky char. For a satisfying taco night, top them with your favorite things.

Ingredients: 1 lb flank steak. 1/4 cup olive oil. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Lettuce leaves or low-carb tortillas, for serving. Toppings: avocado slices, diced tomatoes, shredded cheese, sour cream optional.

Instructions: For the marinade, mix the chili powder, cumin, paprika, salt, and pepper with the olive oil in a small bowl. Next, add the lime juice. Place flank steak in a small dish and cover it with marinade. Put it in the fridge with the lid on for at least an hour, or overnight for the best results. Warm the grill up to a medium-high level. Take the steak out of the marinade and throw away the extra marinade. If you want your steak medium-rare, grill it for four to five minutes on each side. After taking the steak off the grill, let it rest for a few minutes. Then, cut it into thin slices across the grain. Put steak slices on low-carb tortillas or lettuce leaves. If you want, you can add avocado slices, diced tomatoes, shredded cheese, and sour cream on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

Gallery Infinity

[melissantana]

A hearty beef stew that is cooked slowly in a crockpot until the meat is soft and the flavors blend.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 4 potatoes, cubed. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put beef stew meat, carrots, potatoes, onion, and garlic in a slow cooker. Add the beef broth and diced tomatoes on top of the food. Pepper, salt, and dried thyme should be added. Use a stir to mix. For 8 hours, or until the beef is soft, cover and cook on low heat. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

Mrs Palmer Music

[melissantana]

With this cool mango papaya fruit salsa, you can taste the bright flavors of the tropics. Great for dipping tortilla chips in or serving with fish or chicken that has been grilled.

Ingredients: 2 ripe mangoes, diced. 1 ripe papaya, diced. 1/2 red onion, finely chopped. 1 jalapeno pepper, seeded and finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 2 limes.

Instructions: In a mixing bowl, combine diced mangoes, diced papaya, chopped red onion, chopped jalapeno pepper, and chopped cilantro. Squeeze the juice of 2 limes over the mixture. Gently toss the ingredients until well combined. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Prep Time: 15 minutes

Cook Time: 0 minutes

Guess The Wordle

[melissantana]

This gluten-free cereal bowl tastes great and is good for you. It's great for breakfast or as a snack.

Ingredients: 1 cup gluten-free oats. 1 1/2 cups almond milk. 1 tablespoon chia seeds. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1/2 cup mixed berries. 1 tablespoon almond butter. 1 tablespoon shredded coconut.

Instructions: Add the chia seeds, maple syrup, vanilla extract, and almond milk to a bowl. Fold them together. Put it in the fridge for at least two hours or overnight. Mixed berries, almond butter, and shredded coconut should be added on top before serving.

Prep Time: 5 minutes

Cook Time: 0 minutes

Aubergine Juice

[melissantana]

A delightful combination of sweet strawberries and tart rhubarb, these Strawberry + Rhubarb Doughnuts are ideal for a fruity take on a traditional treat. They are a wonderful complement to your afternoon or morning coffee because of the way the flavors combine.

Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1/2 cup strawberries, finely chopped. 1/2 cup rhubarb, finely chopped. 1/4 cup milk. 1/4 cup plain yogurt. 1 egg. 2 tablespoons butter, melted. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. A pinch of salt. Oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, baking soda, and a pinch of salt. In a separate bowl, whisk together milk, yogurt, egg, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Fold in the finely chopped strawberries and rhubarb into the batter. Heat oil in a deep pan or fryer to 350F 175C. Drop spoonfuls of the doughnut batter into the hot oil and fry until they turn golden brown, turning as needed, about 2-3 minutes per side. Remove the doughnuts from the oil and drain on a paper towel-lined plate. Once they are cool enough to handle, dust with powdered sugar. Serve the Strawberry + Rhubarb Doughnuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Travelin Pushpa

[melissantana]

The flavors and textures in this Southwest Chicken Salad go well together and taste great. It has black beans, corn, tomatoes, shredded chicken, and more, all mixed together in a tangy ranch BBQ dressing. Great for a quick and healthy dinner or lunch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or canned. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper any color, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup tortilla strips or chips. 1 avocado, sliced. 1/4 cup ranch dressing. 1/4 cup BBQ sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and shredded cheddar cheese. Add the BBQ sauce, chili powder, cumin, salt, and pepper to a small bowl and mix them together using a whisk. Add the dressing to the salad and mix it around so that everything is covered. Put some of the salad on each plate or bowl to serve. Add tortilla strips or chips and sliced avocado to the top of each serving. Add lime wedges as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cheddr

[melissantana]

These bunny cookies are not only tasty but also adorable. They're the perfect addition to any springtime or Easter-themed gathering, with their pink and white colors, mini chocolate chip eyes, and candy noses.

Ingredients: 1 cup butter, softened. 1 cup sugar. 1 egg. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. Food coloring pink and white. Mini chocolate chips for eyes. Pink candy-coated chocolate candies for noses.

Instructions: In a large bowl, cream together the softened butter and sugar until smooth. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two portions. Add pink food coloring to one portion and knead until the color is evenly distributed. Cover both portions of dough and refrigerate for about 30 minutes. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of pink dough and roll it into a ball. Shape it into an oval to form the bunny's body. Place the pink oval on the baking sheet. Take a small amount of white dough and shape it into a smaller oval for the bunny's head. Place it above the body on the baking sheet. Flatten the head slightly and attach mini chocolate chips for the eyes and a pink candy-coated chocolate candy for the nose. Repeat the process to create more bunny shapes, spacing them out on the baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the bunny cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can store the bunny cookies in an airtight container. Enjoy these adorable bunny cookies as a delightful treat!

Prep Time: 20 minutes

Cook Time: 10 minutes

2nd International Conference Social Sciences And Humanities

[melissantana]

This tasty turkey sandwich is like a burger with all the flavors of Thanksgiving. Turkey that has been seasoned, cranberry mayo, and fresh toppings make for a delicious treat.

Ingredients: 1 pound ground turkey. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup minced onion. 1/4 cup minced celery. 1/4 cup minced carrots. 1/4 cup cranberry sauce. 1/4 cup mayonnaise. 1 teaspoon dried sage. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 burger buns. Lettuce leaves. Sliced tomato. Sliced red onion.

Instructions: In a mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, minced onion, minced celery, minced carrots, dried sage, salt, and black pepper. Mix well. Form the mixture into four burger patties. Preheat your grill or stovetop pan over medium heat. Grill or cook the patties for about 4-5 minutes per side, or until fully cooked. While the burgers are cooking, mix cranberry sauce and mayonnaise in a small bowl to create a cranberry mayo sauce. Toast the burger buns lightly on the grill or in a toaster. Spread the cranberry mayo sauce on the bottom half of each bun. Place a turkey burger patty on top of the sauce, followed by lettuce leaves, sliced tomato, and sliced red onion. Top with the other half of the bun and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Kennel Jikino Kensha Finland

[melissantana]

The perfect deli sandwich with thinly sliced pastrami, Swiss cheese, sauerkraut, and Russian dressing, all grilled between two slices of rye bread.

Ingredients: 8 slices rye bread. 1 lb thinly sliced pastrami. 8 slices Swiss cheese. 1 cup sauerkraut, drained. 1/4 cup Russian dressing. Butter for spreading.

Instructions: Preheat a griddle or skillet over medium heat. Spread butter on one side of each slice of rye bread. Place buttered side down on the griddle. Layer pastrami on four slices of bread, followed by Swiss cheese and sauerkraut. Spread Russian dressing on the remaining four slices of bread and place them on top of the sandwich fillings, dressing side down. Cook until the bread is toasted and the cheese is melted, about 3-4 minutes per side. Remove from heat and slice each sandwich in half. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes

Long Monica

[melissantana]

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

[melissantana]

Indulge in the rich, chocolatey goodness of this brownie pie tart. With a crisp crust and a gooey, fudgy center, it's the perfect treat for any chocolate lover.

Ingredients: 1 pre-made pie crust. 1 cup semi-sweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. Melt the chocolate chips and butter together in a bowl that can go in the microwave. Stir the mixture until it is smooth. Whisk the sugar, eggs, and vanilla extract together well in a different bowl. Slowly add the melted chocolate mixture to the egg mixture while stirring all the time. Add the flour, cocoa powder, and salt, and mix just until everything is mixed together. If you want, you can fold in chopped nuts. Do not make the pie crust yet, but pour the brownie batter into it. When the edges are set but the middle is still a little soft, it's ready to be baked. Let the tart cool all the way down before cutting it. If you want, you can serve it with vanilla ice cream or whipped cream.

Prep Time: 15 minutes

Cook Time: 30 minutes

Lei Zhang

[melissantana]

The sweet and savory flavors in these Root Beer Pulled Pork Sandwiches go well together. The root beer gives the pulled pork sandwich a unique twist. The slow-cooked pork is soft and full of flavor. Add coleslaw on top to make it even crunchier!

Ingredients: 3 pounds pork shoulder, boneless. 1 onion, chopped. 1 cup root beer. 1 cup barbecue sauce. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 8 hamburger buns. Coleslaw optional, for topping.

Instructions: Place the pork shoulder in a slow cooker. Add chopped onion, minced garlic, salt, and black pepper. Pour in the root beer and barbecue sauce. Cover and cook on low for 8-10 hours or until the pork is tender and can be easily pulled apart with a fork. Remove the cooked pork from the slow cooker and shred it using two forks. Discard any excess fat. Return the shredded pork to the slow cooker and mix it with the sauce. Cover and cook on low for an additional 15-30 minutes to allow the flavors to meld. Toast the hamburger buns in the oven or on a griddle until slightly crispy. Spoon the root beer pulled pork onto the bottom half of each bun. Top with coleslaw if desired. Place the top half of the bun on the sandwich, and serve hot.

Prep Time: 20 minutes

Cook Time: 480 minutes

Theresa Rosenberg

[melissantana]

Creamy and cheesy, this spinach artichoke dip made in a slow cooker is great for parties and get-togethers. With the slow cooker method, the dip stays warm all night, so guests can enjoy it whenever they want.

Ingredients: 1 10 oz package frozen chopped spinach, thawed and drained. 1 14 oz can artichoke hearts, drained and chopped. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp black pepper. 1/4 tsp salt.

Instructions: Spinach, artichoke hearts, mozzarella cheese, mayonnaise, sour cream, garlic powder, onion powder, salt, black pepper, and pepper should all be put in a slow cooker. Mix well. For two to three hours, or until the cheese melts and the dip is hot all the way through, cover and cook on low heat. Sometimes stir to make sure cooking is even. When it's done, serve it warm with bread, crackers, tortilla chips, or other things you can dip.

Prep Time: 10 minutes

Cook Time: 120 minutes

Daily Star Studios

[melissantana]

This Broccoli and Cauliflower Swiss Cheese Side Dish is a delicious and nutritious keto-friendly option. The combination of roasted broccoli and cauliflower with melted Swiss cheese creates a flavorful and satisfying dish that pairs perfectly with any main course.

Ingredients: 1 head broccoli, cut into florets. 1 head cauliflower, cut into florets. 1 cup shredded Swiss cheese. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper, to taste.

Instructions: Preheat the oven to 400F 200C. In a large mixing bowl, toss the broccoli and cauliflower florets with olive oil, minced garlic, salt, and pepper until evenly coated. Spread the coated florets in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned. Remove the baking sheet from the oven and sprinkle the shredded Swiss cheese over the roasted broccoli and cauliflower. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

The Herpetofaunal Biology Group

[melissantana]

Farm and Fare's Orange Ricotta Pancakes are a great way to start the day. They have the rich, creamy taste of ricotta cheese and the bright, tangy taste of fresh oranges. They're great for a special breakfast treat or a brunch on the weekend.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup ricotta cheese. 2/3 cup freshly squeezed orange juice. 1 tbsp orange zest. 1 large egg. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Additional butter or oil for cooking. Maple syrup and fresh orange slices for serving.

Instructions: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the ricotta cheese, orange juice, orange zest, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium-high heat and add a little butter or oil to grease it. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the orange ricotta pancakes hot, topped with maple syrup and fresh orange slices.

Prep Time: 15 minutes

Cook Time: 15 minutes

Literacy Council Of West Alabama