Melted Snowflake

Ohio Music Education Association - Os Arhitektura - suomen voittaja - Melanie Gaudet - Accidental Player

[melted-snowflake]

These cheesy cauliflower breadsticks taste great and are good for you if you are on the keto diet. They are low in carbs and taste great because they are made with cauliflower rice, eggs, and cheese. You can eat them as a snack or an appetizer with marinara sauce on the side.

Ingredients: 1 medium head cauliflower. 2 eggs. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper, to taste. Marinara sauce, for dipping.

Instructions: Turn on your oven and heat it up to 425F 220C. Put parchment paper on the bottom of a baking sheet. To make cauliflower rice, cut the cauliflower into florets and pulse them in a food processor until they look like rice. Put the cauliflower rice in a bowl that can go in the microwave. Microwave on high for 5 to 6 minutes, or until it gets soft. Move the cauliflower to a clean kitchen towel and let it cool down a bit. Try to squeeze out as much water as you can. The cauliflower rice, eggs, mozzarella cheese, Parmesan cheese, oregano, garlic powder, salt, and pepper should all be mixed together in a large bowl. Mix everything together well. Spread the dough out into a rectangle shape that is about 1/4 inch thick on the baking sheet that has been prepared. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until it is golden brown and firm to the touch. Take it out of the oven and let it cool down for a while. Cut the cauliflower breadsticks into strips and serve them hot with marinara sauce on the side. Enjoy these tasty cheesy cauliflower breadsticks that are low in carbs and good for you!

Prep Time: 15 minutes

Cook Time: 30 minutes

pasquale aiello

[melted-snowflake]

Experience a taste of the tropics with these flavorful Aloha Chicken Burgers featuring ground chicken, sweet pineapple, and savory teriyaki. Perfect for a summer barbecue or anytime you crave a delicious island-inspired meal.

Ingredients: 1.5 lbs ground chicken. 1/2 cup breadcrumbs. 1/4 cup pineapple, finely chopped. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup teriyaki sauce. 1 tablespoon soy sauce. 1 teaspoon ginger, grated. 1/2 teaspoon black pepper. 4 pineapple slices. 4 hamburger buns. Lettuce leaves for garnish.

Instructions: In a large bowl, combine ground chicken, breadcrumbs, chopped pineapple, red onion, minced garlic, teriyaki sauce, soy sauce, grated ginger, and black pepper. Mix the ingredients thoroughly and form the mixture into 4 burger patties. Preheat the grill to medium-high heat. Grill the chicken burgers for about 6-8 minutes per side or until fully cooked. In the last few minutes of grilling, place pineapple slices on the grill and cook until they have grill marks. Toast the hamburger buns on the grill for a minute or until golden brown. Assemble the burgers by placing a chicken patty on the bottom bun, topping it with a grilled pineapple slice, and garnishing with lettuce leaves. Add the top bun and secure the burger with a toothpick if needed. Serve the Aloha Chicken Burgers hot, and enjoy the tropical flavors!

Prep Time: 15 minutes

Cook Time: 15 minutes

Cmbridge Latin Course

[melted-snowflake]

This Vegan Spring Onion Soup is a comforting and flavorful dish perfect for chilly days. It's creamy, savory, and packed with the goodness of spring onions. The addition of coconut milk adds richness while keeping it dairy-free. It's a simple yet satisfying soup that will warm you up from the inside out!

Ingredients: 6 cups vegetable broth. 1 cup chopped spring onions. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon soy sauce. 1 tablespoon nutritional yeast. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. Salt to taste. 1/2 cup coconut milk. 2 tablespoons cornstarch dissolved in 1/4 cup water.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop the spring onions and add them to the pan. Saut until the garlic smells good. Add the soy sauce, nutritional yeast, dried thyme, salt, black pepper, and vegetable broth. Bring to a low boil. Mix the cornstarch and water in a small bowl. Then, slowly add the mixture to the soup while stirring it all the time. Turn down the heat and add the coconut milk. Simmer for five more minutes, stirring every now and then. Check the seasoning and make changes if needed. If you want, you can serve it hot and top it with fresh spring onions.

Prep Time: 10 minutes

Cook Time: 20 minutes

sekinan paper

[melted-snowflake]

This seafood dish is quick and easy, and it's keto-friendly. The shrimp are cooked in a tasty lemon garlic butter sauce. You can make it for dinner during the week when you don't have much time but still want something tasty.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons butter. 3 cloves garlic, minced. 1 lemon, juiced and zested. Salt and pepper, to taste. 2 tablespoons fresh parsley, chopped.

Instructions: Melt the butter in a pan over medium-low heat. Add the minced garlic and cook until it smells good. Put shrimp in the pan and cook for about two to three minutes on each side until they turn pink. Add lemon zest and squeeze lemon juice over the shrimp. Add pepper and salt to taste. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Greg Talbott

[melted-snowflake]

A rich and creamy dip loaded with spinach, artichokes, and Parmesan cheese, perfect for parties and gatherings. It's easy to prepare and always a crowd-pleaser.

Ingredients: 1 cup mayonnaise. 1 cup sour cream. 1 cup grated Parmesan cheese. 1 cup chopped cooked spinach, drained. 1 cup chopped canned artichoke hearts, drained. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Put spinach, artichoke hearts, garlic powder, onion powder, salt, black pepper, and mayonnaise in a large bowl. Add sour cream and mix it in. Combine well. Put the mixture in a baking dish and make sure it's spread out evenly. After the oven is hot, bake the dip for 25 to 30 minutes, or until it's hot and bubbly. Serve hot with bread, crackers, or chips of your choice.

Prep Time: 10 minutes

Cook Time: 25 minutes

Darcie hind Posz

[melted-snowflake]

Warm Spiced Cranberry Apple Cider is a cozy drink that's great for cold nights. Apple cider, cranberry juice, and fragrant spices are mixed together to make a delicious drink that warms you up from the inside out.

Ingredients: 4 cups apple cider. 1 cup cranberry juice. 1 cinnamon stick. 4 whole cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground allspice. Orange slices for garnish.

Instructions: Apple cider and cranberry juice should be mixed together in a saucepan. Put in the allspice, ginger, cloves, nutmeg, and cinnamon stick. Stir it every so often while heating over medium-low heat until it steams but doesn't boil. Take it off the heat when it's hot and throw away the cinnamon stick and cloves. Put the coffee into mugs, add orange slices on top, and serve hot.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ashley Okwuosa

[melted-snowflake]

These vegan pumpkin dinner rolls are soft and buttery, and they're great for any event, from a cozy dinner at home to a holiday feast. They smell and taste great because they have pumpkin puree and warm spices in them. Everyone at the table will love them.

Ingredients: 1 cup canned pumpkin puree. 1/4 cup vegan butter, melted. 1/4 cup maple syrup. 1/2 cup unsweetened almond milk, warmed. 2 1/4 teaspoons active dry yeast. 3 cups all-purpose flour. 1 teaspoon salt.

Instructions: In a mixing bowl, combine warm almond milk and yeast. Let sit for 5 minutes until frothy. Add pumpkin puree, melted vegan butter, and maple syrup to the yeast mixture. Mix well. In another bowl, combine flour and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a greased baking sheet, spaced apart. Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes. Preheat the oven to 375F 190C. Bake the rolls for 18-20 minutes, or until golden brown. Brush the tops of the warm rolls with melted vegan butter before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

Willowtree Campsites

[melted-snowflake]

This Vegan Roasted Red Pepper Pasta is a creamy and flavorful dish that's perfect for a quick weeknight meal. The roasted red pepper sauce is rich and velvety, complementing the pasta beautifully. With the addition of nutritional yeast for a cheesy flavor and smoked paprika for a hint of smokiness, this pasta dish is sure to become a favorite among vegans and non-vegans alike.

Ingredients: 8 oz pasta of choice. 2 large red bell peppers, roasted and peeled. 1 cup unsweetened almond milk. 3 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a blender, combine roasted red peppers, almond milk, garlic, nutritional yeast, olive oil, lemon juice, smoked paprika, salt, and pepper. Blend until smooth. Heat a large skillet over medium heat. Pour the red pepper sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. Add the cooked pasta to the skillet with the sauce. Toss until the pasta is evenly coated with the sauce. Serve the pasta hot, garnished with fresh basil leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Argyll Art Jr

[melted-snowflake]

These Almond Joy Macaroons are a vegan twist on the classic candy bar, combining coconut, almonds, and chocolate into delightful bite-sized treats.

Ingredients: 2 cups shredded coconut. 1/2 cup almond flour. 1/2 cup coconut condensed milk. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1/2 teaspoon vanilla extract. 1/2 cup chopped almonds. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 325F 160C and line a baking sheet with parchment paper. In a mixing bowl, combine shredded coconut, almond flour, coconut condensed milk, maple syrup, melted coconut oil, and vanilla extract. Mix well. Fold in chopped almonds and vegan chocolate chips. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, leaving space between each macaroon. Bake for 15-20 minutes, or until the edges are golden brown. Allow the macaroons to cool completely before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Deli Icious

[melted-snowflake]

Indulge in the sweet world of homemade cake pops with this easy and delightful recipe. Perfect for parties or as a sweet treat anytime.

Ingredients: 1 box cake mix flavor of your choice. 1/2 cup water. 1/2 cup vegetable oil. 3 large eggs. 1 cup frosting flavor that complements the cake. 2 cups candy melts assorted colors. Sprinkles for decoration.

Instructions: Warm up the Cake Pop Maker for Babycakes. Mix the cake mix, eggs, water, and vegetable oil together in a big bowl. Blend until well combined. Fill each cavity of the cake pop molds about two thirds full with batter using a spoon. Once the cake pops are cooked through and have turned golden brown, cover the pan and bake for 45 minutes. After taking the cake pops out of the maker, allow them to cool fully. Using a fork or your hands, crumble the cake pops into fine crumbs after they have cooled. When the frosting and cake crumbs are combined, thoroughly mix them. It should be easy to shape and moist to work with. Form the cake mixture into tiny balls, then arrange them on a tray that has been lined. As directed on the package, melt the candy melts in the microwave or on the stove. Coat every cake pop entirely with the melted candy by dipping it in it. Let extra candy fall off. While the candy coating is still wet, decorate with sprinkles. To solidify the candy coating, arrange the adorned cake pops on a tray. Enjoy your tasty homemade cake pops after you've served them!

Prep Time: 20 minutes

Cook Time: 15 minutes

Working at MTC

[melted-snowflake]

A quick and easy crock pot chicken chow mein recipe that can be made in just 15 minutes. In a tasty sauce, this dish has tender chicken, flavorful vegetables, and savory noodles.

Ingredients: 400g chicken breast, thinly sliced. 200g chow mein noodles. 1 onion, sliced. 1 bell pepper, sliced. 2 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tbsp sesame oil. 1 tbsp vegetable oil. 1 cup chicken broth. Salt and pepper to taste. Green onions for garnish.

Instructions: In a crock, heat vegetable oil over medium-high heat. Add chicken slices and cook until browned, about 3-4 minutes. Add onion, bell pepper, and garlic. Stir-fry for another 2 minutes. Pour in soy sauce, oyster sauce, sesame oil, and chicken broth. Stir to combine. Add chow mein noodles and toss until well coated with the sauce. Cover and cook on low heat for 10 minutes, or until noodles are tender. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes

Maresa Ronja

[melted-snowflake]

Enjoy the creamy texture of this spinach artichoke dip, which is great for parties or nights in.

Ingredients: 1 cup mayonnaise. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1 10 ounce package frozen chopped spinach, thawed and drained. 1 14 ounce can artichoke hearts, drained and chopped. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine mayonnaise, Parmesan cheese, mozzarella cheese, spinach, artichoke hearts, garlic, salt, and pepper. Transfer mixture to a baking dish. Bake in preheated oven for 25-30 minutes, or until bubbly and golden brown on top. Serve hot with your favorite dipping accompaniments, such as tortilla chips, crackers, or sliced baguette.

Prep Time: 10 minutes

Cook Time: 30 minutes

Allendale K

[melted-snowflake]

A delicious classic burger recipe with juicy beef patties, melted cheddar cheese, and all the traditional fixings. Perfect for a summer barbecue or anytime you crave a classic burger experience.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 1/4 cup mayonnaise. 2 tbsp ketchup. 1/2 onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. 4 pickle slices. Salt and pepper to taste.

Instructions: Warm up the grill or pan on the stove over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Put the burger patties on the grill or pan and cook them for four to five minutes on each side, or until they're done the way you like them. To melt the cheese, add a slice to each patty in the last minute of cooking and cover. As the burgers are cooking, split the buns in half and toast them briefly on the grill or in a toaster. Put mayonnaise and ketchup in a small bowl and mix them together to make a sauce. Put the burgers together: Put some sauce on the bottom half of each bun. Put some melted cheese on top of the burger, then add a leaf of lettuce, a slice of tomato, some onion slices, and a slice of pickle. Put the top bun on top and gently press to keep everything together. Your classic burger is ready to eat when it's hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

hebrew israelite homeschool

[melted-snowflake]

Indulge in the irresistible flavor of these smokey barbecue ribs, featuring a mouthwatering homemade barbecue sauce. The perfect balance of spices and slow smoking results in tender, fall-off-the-bone ribs that will have everyone asking for seconds.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup homemade barbecue sauce. Wood chips for smoking.

Instructions: Remove the membrane from the back of the ribs. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub generously over both sides of the ribs. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor. Preheat your smoker to 225F 107C using wood chips for a smoky flavor. Place the ribs on the smoker grates and smoke for 3-4 hours or until the internal temperature reaches 190F 88C. Baste the ribs with homemade barbecue sauce during the last 30 minutes of smoking. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve the smokey barbecue ribs with extra barbecue sauce on the side.

Prep Time: 15 minutes

Cook Time: 240 minutes

Mr Harris First Grade

[melted-snowflake]

These Cast Iron Garlic Parmesan Potatoes are crispy on the outside, tender on the inside, and bursting with flavor. The combination of garlic, Parmesan cheese, and herbs elevates simple baby potatoes into a delectable side dish that pairs perfectly with any meal.

Ingredients: 1.5 lbs baby potatoes, halved. 3 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/2 tsp dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. In a bowl, toss potatoes with olive oil, minced garlic, Parmesan cheese, dried thyme, salt, and pepper until well coated. Heat a cast iron skillet over medium heat. Transfer the seasoned potatoes to the skillet, arranging them in a single layer. Cook for 5 minutes, then transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until potatoes are tender and golden brown. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Forest Soft Serve

[melted-snowflake]

Cream Cheese Egg Salad ChinDeep is a delightful twist on classic egg salad. The addition of cream cheese gives it a rich and creamy texture, while the dill pickles and fresh dill add a refreshing burst of flavor. It's perfect for sandwiches, wraps, or as a delicious side dish.

Ingredients: 6 large eggs, hard-boiled and chopped. 4 ounces cream cheese, softened. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup dill pickles, finely chopped. 2 tablespoons fresh dill, chopped. Salt and pepper to taste.

Instructions: Put the chopped hard-boiled eggs, softened cream cheese, mayonnaise, and Dijon mustard in a bowl. Mix the ingredients together well until they are all well mixed and the mixture is smooth. Finely chop the red onion and add it to the bowl along with the celery, dill pickles, and fresh dill. Add pepper and salt to taste. Mix the ingredients together by stirring them in. Put the cream cheese egg salad in the fridge for at least 30 minutes with the lid on the bowl. This will give the flavors time to blend. When you're ready to serve, add more fresh dill on top and serve cold. Deep, enjoy your Cream Cheese Egg Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Darcie hind Posz

[melted-snowflake]

Enjoy the rich flavors of saffron in this smooth, no-churn ice cream. It tastes great as a special treat because it has both rich creaminess and exotic saffron.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. Pinch of saffron threads. 1 tablespoon warm milk. 1 teaspoon vanilla extract. Optional: crushed pistachios or almonds for garnish.

Instructions: Warm milk should be added to a small bowl. Soak saffron threads in the milk for 5 to 10 minutes, or until the milk turns yellow. Whip the heavy cream in a large bowl until stiff peaks form. Carefully mix in the vanilla extract, sweetened condensed milk, and milk that has been infused with saffron. Put the mixture in a container that can go in the freezer, and use a spatula to smooth the top. Add a lid or plastic wrap to the jar and freeze for at least 6 hours, or until the food is firm. After the saffron ice cream has frozen, put it in bowls or cones and, if you want, top them with crushed pistachios or almonds. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Alexis Carlson