Melryn

Fencing Society of Oakland University - paul read - lety alvarez - 3 spice dance - ohio xa

[melrynphantomhive]

A classic Margherita pizza with a thin crust, tomato sauce, fresh mozzarella, and basil leaves. Simple yet delicious!

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups mozzarella cheese, shredded. Fresh basil leaves. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the dough, leaving a border for the crust. Sprinkle the shredded mozzarella cheese on top of the sauce. Add fresh basil leaves on the cheese. Drizzle olive oil over the pizza and season with salt and pepper. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy your homemade Margherita Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

adopt a pet

[melrynphantomhive]

This Salmon Wellington is a tasty take on the traditional beef Wellington. It has flaky puff pastry and tender salmon fillets wrapped in prosciutto. There is also a layer of spinach and Gruyere cheese on top to add extra flavor.

Ingredients: 4 salmon fillets, skin removed. Salt and pepper to taste. 1 tablespoon olive oil. 1 tablespoon Dijon mustard. 4 slices prosciutto. 1 sheet puff pastry, thawed. 1 cup spinach leaves. 4 slices Gruyere cheese. 1 egg, beaten.

Instructions: Preheat oven to 400F 200C. Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon for 2 minutes on each side. Remove from heat and let cool. Spread Dijon mustard over each salmon fillet. Wrap each fillet with a slice of prosciutto. On a lightly floured surface, roll out puff pastry. Place spinach leaves on the pastry, then place a slice of Gruyere cheese on top. Place a salmon fillet on each pastry square. Fold pastry over the salmon, sealing the edges. Trim any excess pastry if necessary. Brush pastry with beaten egg for a golden finish. Place salmon Wellingtons on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until pastry is golden brown and salmon is cooked through. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Treasure Pot Restaurant

[melrynphantomhive]

In a unique open-face sub sandwich, you can enjoy the tastes of a classic cheeseburger. On toasted Italian or French bread, this recipe calls for grilled burger patties that are juicy, melted cheddar cheese, fresh vegetables, and creamy mayonnaise. It's a tasty new take on an old favorite!

Ingredients: 1 pound ground beef. Salt and pepper to taste. 4 slices of Italian or French bread. 4 tablespoons mayonnaise. 4 slices of cheddar cheese. 1 small onion, thinly sliced. 1 tomato, sliced. Lettuce leaves. Pickles, optional.

Instructions: Preheat your grill or stovetop grill pan over medium-high heat. Divide the ground beef into 4 equal portions and form them into burger patties. Season each patty with salt and pepper. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and allow it to melt. While the burgers are cooking, toast the slices of bread on the grill until they are lightly browned. Spread 1 tablespoon of mayonnaise on each toasted bread slice. Place a lettuce leaf on top of each bread slice with mayo. Place the cooked cheeseburger patties on top of the lettuce. Top each patty with sliced onion and tomato. Serve the open-face cheeseburger subs hot, optionally garnished with pickles on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

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[melrynphantomhive]

You can still enjoy the flavors of Eggplant Parmesan without feeling bad about it. This version is better for you because it is keto-friendly and low in calories. It's great for a filling dinner during the week.

Ingredients: 1 large eggplant, sliced into 1/2 inch rounds. 1 cup almond flour. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 1 cup marinara sauce sugar-free. 1 cup shredded mozzarella cheese. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a shallow dish, mix almond flour, grated Parmesan cheese, dried basil, dried oregano, salt, and pepper. Dip each eggplant slice into beaten eggs, then coat with the almond flour mixture. Place the coated eggplant slices on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the eggplant is golden brown and tender. Remove from the oven and top each slice with marinara sauce and shredded mozzarella cheese. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with fresh basil if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

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[melrynphantomhive]

A delicious and simple recipe featuring juicy grilled skirt steak paired with a refreshing tomato salad, perfect for a summer barbecue or weeknight dinner. The combination of tender beef and vibrant tomatoes creates a satisfying and flavorful dish.

Ingredients: 1 lb skirt steak. 2 tbsp olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 2 cups cherry tomatoes, halved. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 2 tbsp balsamic vinegar. 1 tbsp honey. 1 tbsp Dijon mustard.

Instructions: Preheat grill to high heat. In a small bowl, mix together olive oil, minced garlic, salt, and pepper. Rub the mixture over both sides of the skirt steak. Grill the skirt steak for about 3-4 minutes per side for medium-rare, or to desired doneness. Remove from grill and let rest for 5 minutes. Meanwhile, in a large bowl, combine cherry tomatoes, red onion, and torn basil leaves. In a separate small bowl, whisk together balsamic vinegar, honey, and Dijon mustard. Pour over the tomato mixture and toss to coat. Slice the grilled skirt steak against the grain and serve with the tomato salad.

Prep Time: 10 minutes

Cook Time: 8 minutes

Cherish the Memories

[melrynphantomhive]

You can enjoy a reliable and tasty vegan pie crust that is flaky and buttery, great for any pie filling. With this gluten-free version, everyone can enjoy your homemade pies!

Ingredients: 1 1/4 cups gluten-free all-purpose flour blend. 1/2 cup vegan butter, chilled and cubed. 3-4 tablespoons ice water. 1 tablespoon maple syrup optional, for sweetness.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together the gluten-free flour and chilled vegan butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until dough comes together. You may need to add an additional tablespoon of water if necessary. Transfer dough onto a lightly floured surface and gently knead until smooth. Divide dough in half and shape each half into a disk. Wrap disks in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll out each disk between two sheets of parchment paper to about 1/8 inch thickness. Carefully transfer one rolled-out crust into a pie dish. Trim excess dough from edges and crimp as desired. Fill pie crust with desired filling, then top with the second rolled-out crust. Trim excess dough and crimp edges to seal. Using a sharp knife, make a few small slits in the top crust to allow steam to escape. Optional: Brush the top crust with maple syrup for a golden finish. Bake in preheated oven for 40-45 minutes, or until crust is golden brown and filling is bubbling. Allow pie to cool before slicing and serving.

Prep Time: 60 minutes

Cook Time: 45 minutes

Dester Hoekhoeve

[melrynphantomhive]

These Baked Cheesy Pork Rind Nachos are a delicious low-carb keto snack option. They are loaded with flavor and perfect for satisfying your cravings without the guilt.

Ingredients: 2 cups pork rinds. 1 cup shredded cheddar cheese. 1/4 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced jalapenos. 1/4 cup sliced black olives. 1/4 cup sour cream. 1/4 cup guacamole. 1 tablespoon chopped fresh cilantro. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Place the pork rinds on a baking sheet so that they are all in one layer. Spread the cheddar cheese shreds out evenly on top of the pork rinds. Diced tomatoes, red onion, jalapenos, and black olives should be put on top. Place in an oven that has already been heated and bake for 5 to 7 minutes, or until the cheese melts and bubbles. Take it out of the oven and let it cool down a bit. Add guacamole and sour cream on top. Add salt and pepper, along with chopped cilantro. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 7 minutes

institut selmane

[melrynphantomhive]

Indulge in the perfect blend of sweet and slightly spicy flavors with these Vanilla Bean Marshmallow-topped Pink Peppercorn Shortbread Cookies. The soft and fragrant vanilla marshmallow complements the buttery and slightly spicy shortbread, creating a delightful treat.

Ingredients: 2 cups granulated sugar. 1/2 cup cold water. 3 envelopes unflavored gelatin. 2/3 cup corn syrup. 1/4 teaspoon salt. 1 tablespoon vanilla bean paste. 1 cup powdered sugar for dusting. 1 batch of Pink Peppercorn Shortbread Cookies pre-made.

Instructions: In a mixing bowl, combine the gelatin with 1/3 cup of cold water. Allow it to sit and bloom for about 10 minutes. In a saucepan, combine granulated sugar, corn syrup, and remaining 1/4 cup of water. Heat over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the mixture reach 240F 116C on a candy thermometer. Using a stand mixer, start beating the bloomed gelatin mixture on low speed. Gradually pour the hot sugar syrup into the gelatin, and increase the speed to high. Beat for 10-12 minutes or until it becomes thick and glossy. Add salt and vanilla bean paste to the marshmallow mixture and beat for an additional 2 minutes. Dust a baking dish or mold with powdered sugar to prevent sticking. Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula. Dust the top with more powdered sugar. Let it set for at least 4 hours or overnight. Once the marshmallow has set, cut it into squares or shapes using a sharp knife or cookie cutter. Serve the Vanilla Bean Marshmallow on top of the pre-made Pink Peppercorn Shortbread Cookies and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

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[melrynphantomhive]

This Buffalo Chicken Salad is a tasty and filling dish that is great for a healthy and light meal. It has crisp salad greens, juicy cherry tomatoes, tangy red onion, creamy blue cheese, and crisp salad greens tossed in zesty Buffalo wing sauce. A light ranch dressing is drizzled on top.

Ingredients: 2 cups cooked chicken breast, shredded. 1/4 cup Buffalo wing sauce. 4 cups mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup diced red onion. 1/4 cup crumbled blue cheese. 2 tablespoons light ranch dressing.

Instructions: In a bowl, toss the shredded chicken with Buffalo wing sauce until well coated. In another large bowl, combine the mixed salad greens, cherry tomatoes, diced red onion, and crumbled blue cheese. Add the Buffalo chicken to the salad mixture. Drizzle the light ranch dressing over the salad and toss until evenly combined. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Tamara Davey

[melrynphantomhive]

Baked Pizza Spaghetti combines the flavors of pizza with the comforting texture of spaghetti, creating a delicious and hearty meal that the whole family will love. It's easy to make and perfect for busy weeknights or casual gatherings.

Ingredients: 1 lb spaghetti. 1 jar pizza sauce. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil.

Instructions: Preheat oven to 375F 190C. Cook spaghetti according to package instructions until al dente. Drain and set aside. In a large mixing bowl, combine cooked spaghetti and pizza sauce. Mix well to coat spaghetti evenly. Spread half of the spaghetti mixture into a greased baking dish. Sprinkle half of the mozzarella and Parmesan cheeses over the spaghetti. Layer with half of the pepperoni, olives, bell pepper, and red onion. Repeat the layers with the remaining spaghetti mixture, cheeses, pepperoni, olives, bell pepper, and red onion. Sprinkle dried oregano and basil over the top. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and bubbly. Let it cool for a few minutes before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Angels Time

[melrynphantomhive]

Indulge in the delightful combination of sweet bananas, warm cinnamon, and decadent crumb topping in this vegan twist on classic banana bread. Perfect for breakfast, brunch, or dessert!

Ingredients: 3 ripe bananas, mashed. 1/2 cup maple syrup. 1/4 cup plant-based milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking soda. 1 tsp baking powder. 1/2 tsp salt. 1 tsp ground cinnamon. 1/3 cup brown sugar. 1 tbsp ground flaxseed + 3 tbsp water flax egg. 1/4 cup vegan butter, softened.

Instructions: Warm the oven up to 175F 350C. Prepare a loaf pan by greasing it. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes. This will make a flax egg. Mash the bananas and add maple syrup, plant-based milk, melted coconut oil, and vanilla extract to a large bowl. Sift the flour, baking soda, baking powder, salt, and ground cinnamon together in a different bowl. Add the dry ingredients to the wet ones and mix them just until they are combined. If you have a loaf pan ready, pour half of the batter into it. To make a crumbly mixture, mix brown sugar and softened vegan butter in a small bowl. Divide the crumbs in half and spread half of them over the batter in the loaf pan. Pour the rest of the batter over the mixture of crumbs. Add the rest of the crumb mixture on top. Mix the batter and crumb mixture together with a knife to make it look like marble. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. For 10 minutes, let the bread cool in the pan before moving it to a wire rack to cool all the way through. Cut it up and serve!

Prep Time: 15 minutes

Cook Time: 50 minutes

Upper Shore Summit

[melrynphantomhive]

A creamy and savory potato salad with the tanginess of sour cream and the richness of bacon.

Ingredients: 1 lb potatoes, diced. 6 slices bacon, cooked and crumbled. 1/2 cup sour cream. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 2 green onions, thinly sliced. Salt and pepper to taste.

Instructions: Wash and boil diced potatoes until they are soft enough to pierce with a fork. Add sour cream, mayonnaise, Dijon mustard, salt, and pepper to a large bowl and mix them all together. Into the bowl go the cooked and cooled potatoes, bacon bits, and green onion slices. Toss gently until the salad is well covered in the dressing. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more sliced green onions and bacon bits as a garnish.

Prep Time: 15 minutes

Cook Time: 15 minutes

Jennifer Crow

[melrynphantomhive]

Enjoy the rich, creamy goodness of this vegan chocolate fudge, which is made with dairy-free ingredients and a little cream cheese to make it extra rich.

Ingredients: 1 cup dairy-free chocolate chips. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/2 cup vegan cream cheese. 1/4 cup cocoa powder. 1/4 cup powdered sugar. 1 tsp vanilla extract.

Instructions: Put parchment paper around the edges of a small baking dish. Over low heat, stir the chocolate chips, coconut cream, and maple syrup all the time in a small saucepan. To make it smooth, take it off the heat and stir in the vanilla extract. Put the vegan cream cheese, cocoa powder, and powdered sugar in a different bowl and mix them together until the mixture is smooth. Spread half of the chocolate mix into the baking dish that has been prepared. Cover with the rest of the chocolate mixture and then spread the cream cheese mixture on top. Put it in the fridge for at least two hours, or until it sets. Serve it cut up into squares.

Prep Time: 15 minutes

Cook Time: 5 minutes

brandon warden

[melrynphantomhive]

These Keto Beef Taquitos with Cheese Taco Shells are a low-carb, high-fat twist on traditional taquitos. The crispy cheese taco shells are filled with flavorful seasoned ground beef, making them a satisfying and delicious paleo-friendly meal or snack.

Ingredients: 1 lb ground beef. 1 tablespoon avocado oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/4 cup chopped cilantro. Guacamole and salsa, for serving optional.

Instructions: Set oven temperature to 375F 190C. Heat avocado oil in a skillet over medium heat. Cook the ground beef until it turns brown. Add the onion, garlic, and chili powders, cumin, salt, and pepper. Mix thoroughly to blend. Take it off the heat and allow it to cool a little. Use parchment paper to line a baking sheet. On the parchment paper, arrange the shredded cheese in little piles, leaving space between them. Bake the cheese piles for 6 to 8 minutes, or until the edges are bubbling and golden brown. Take out of the oven and give it a minute to cool. To form the cheese circles into a taco shell, gently lift them while they are still warm and drape them over a rod or utensil handle. Give them a few minutes to cool and solidify. Spoon the beef mixture into each cheese taco shell. Add chopped cilantro as a garnish. Accompany with salsa and guacamole, if preferred.

Prep Time: 15 minutes

Cook Time: 20 minutes

kacey meg

[melrynphantomhive]

You don't need an ice cream maker to make homemade vanilla ice cream that tastes great. This easy, quick, and unbelievably tasty no-churn recipe is great for satisfying your sweet tooth whenever you want.

Ingredients: 2 cups heavy cream. 14 oz sweetened condensed milk. 1 tablespoon vanilla extract.

Instructions: Heavy cream should be whipped in a large bowl until stiff peaks form. Add the vanilla extract and sweetened condensed milk and mix them in well. Put the mix in a loaf pan or other container, cover it with plastic wrap, and freeze it for at least six hours or overnight. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

pre dental club

[melrynphantomhive]

This avocado-wrapped sushi is a refreshing twist on traditional sushi, with creamy avocado acting as both a wrapper and a filling. It's perfect for sushi lovers looking for a creative and healthy alternative.

Ingredients: 3 cups sushi rice. 4 sheets nori seaweed. 1 cucumber, julienned. 1 carrot, julienned. 1 red bell pepper, thinly sliced. 1 avocado, sliced. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. On a clean kitchen towel or sushi mat, lay out a piece of nori. Spread a thin layer of sushi rice over the nori, making sure to leave a little space at the top. Put slices of avocado, carrot, bell pepper, and cucumber in the middle of the rice. Carefully roll the sushi on the mat, pressing down gently to make the roll tight. With a sharp knife, cut the roll into small pieces that are easy to eat. Do it again with the rest of the nori and ingredients. Put soy sauce, wasabi, and pickled ginger on the side of the sushi wrapped in avocado.

Prep Time: 30 minutes

Cook Time: 10 minutes

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[melrynphantomhive]

This Vegan Green Goddess Grilled Cheese Sandwich is a flavor-packed twist on the classic grilled cheese. With creamy avocado, melty vegan cheese, and a vibrant green goddess spread, it's sure to satisfy your cravings for a hearty and nutritious meal.

Ingredients: 8 slices whole grain bread. 1 cup vegan cheese, shredded. 1 avocado, sliced. 1 cup baby spinach leaves. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 2 tablespoons vegan mayonnaise. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 2 tablespoons vegan butter, for grilling.

Instructions: In a blender or food processor, combine the basil, parsley, vegan mayonnaise, lemon juice, minced garlic, salt, and pepper. Blend until smooth to make the green goddess spread. Spread a generous amount of the green goddess spread on one side of each slice of bread. On half of the bread slices, layer the vegan cheese, avocado slices, and spinach leaves. Top with the remaining bread slices, spread side down, to form sandwiches. Heat a skillet or griddle over medium heat and melt a little vegan butter in the pan. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted. Once done, remove from the skillet and let cool slightly before slicing and serving. Enjoy your delicious vegan Green Goddess Grilled Cheese Sandwich!

Prep Time: 15 minutes

Cook Time: 10 minutes

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