Mermandos

Birgit Pyykko - PVMS Geography - First Umclex - Vinjeru Malawi - AW Water Management

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A flavorful and easy dinner recipe, this Slow Cooker Chicken Teriyaki is perfect for busy days. The chicken cooks to perfection in a sweet and savory teriyaki sauce, making it a family favorite.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup soy sauce. 1/4 cup brown sugar. 1/4 cup honey. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1/4 cup water. 2 tablespoons cornstarch. Sesame seeds, for garnish. Sliced green onions, for garnish.

Instructions: Put chicken breasts in the crock pot. Soy sauce, brown sugar, honey, garlic, and ginger should all be mixed together in a small bowl. Cover the chicken with the sauce. When the chicken is done, cover it and cook on low for 4 to 5 hours or high for 2 to 3 hours. Put water and cornstarch in a different bowl and mix them together until the mixture is smooth. This will help the sauce get thicker during the last 30 minutes of cooking. When the chicken is done and the sauce is thick, put it on top of rice or noodles and top with sliced green onions and sesame seeds.

Prep Time: 10 minutes

Cook Time: 240 minutes

Rod Sands

[mermandos]

Taste the strong and rich flavors of Jameson Irish Whiskey in this burger, which also has the creamy goodness of blue cheese. It has just the right amount of salty and sour, making it a must-try for burger fans.

Ingredients: 1 pound ground beef. 1/4 cup Jameson Irish Whiskey. 1/4 cup breadcrumbs. 1/4 cup crumbled blue cheese. 1/4 cup diced red onion. 1 clove garlic, minced. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and additional blue cheese for garnish. Vegetable oil for grilling.

Instructions: In a mixing bowl, combine the ground beef, Jameson Irish Whiskey, breadcrumbs, crumbled blue cheese, diced red onion, minced garlic, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill to medium-high heat and brush the grates with vegetable oil to prevent sticking. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare or longer for your desired level of doneness. During the last minute of cooking, toast the hamburger buns on the grill until they are lightly browned. Remove the burger patties from the grill and let them rest for a minute. Assemble the burgers by placing lettuce and tomato on the bottom half of each bun. Top with a burger patty and additional crumbled blue cheese. Place the top half of the bun on top, and your Jameson Whiskey Blue Cheese Burger is ready to enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Harpeth Hills Ladies Golf Association

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These almond butter protein bars are a delicious and satisfying snack that's perfect for a quick energy boost. Packed with plant-based protein and healthy fats, they're great for refueling after a workout or as an afternoon pick-me-up. Plus, they're easy to make and can be customized with your favorite add-ins like nuts, seeds, or dried fruit.

Ingredients: 1 cup almond butter. 1/4 cup maple syrup. 1/4 cup vegan protein powder. 1/4 cup almond flour. 1/4 cup chopped almonds. 1/4 cup dairy-free chocolate chips. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine almond butter, maple syrup, and vanilla extract until smooth. Add protein powder, almond flour, chopped almonds, dairy-free chocolate chips, and a pinch of salt. Mix until well combined. Line a square baking dish with parchment paper and transfer the mixture into the dish, spreading it evenly. Press the mixture firmly into the dish to compact it. Place the dish in the refrigerator and let it chill for at least 1 hour to set. Once set, remove from the refrigerator and cut into bars. Store the bars in an airtight container in the refrigerator for up to a week.

Prep Time: 15 minutes

Cook Time: 0 minutes

Antique Motorcycle Works

[mermandos]

A delicious twist on classic Buffalo chicken, this recipe combines spicy chicken with creamy ranch dressing and gooey cheese, all loaded onto a crispy French bread base. Perfect for game day or any casual gathering!

Ingredients: 1 French bread loaf. 2 cups cooked shredded chicken. 1/2 cup Buffalo sauce. 1/4 cup ranch dressing. 1 cup shredded mozzarella cheese. 1/4 cup chopped green onions. 1/4 cup crumbled blue cheese optional.

Instructions: Warm the oven up to 190C 375F. Cut the French bread loaf in half down the middle and put the halves on a baking sheet. Shred the chicken and add the Buffalo sauce to a bowl. Cover both halves of the bread with ranch dressing. Add the Buffalo chicken mixture on top, then the shredded mozzarella cheese. For 12 to 15 minutes, or until the cheese melts and bubbles, bake in an oven that has already been heated. Once it's done, take it out of the oven and top it with blue cheese crumbles and chopped green onions. Cut it up, serve it hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

les nepalais de lapcha

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These delicious crostini with apple jam, bacon, and tomatoes make the ideal starter for autumnal get-togethers. Every bite of the toasted baguette rounds with crispy bacon, creamy goat cheese, and sweet-savory jam is a delightful explosion of flavors. Make this tasty and simple appetizer to wow your guests!

Ingredients: 1 French baguette, sliced into 1/2-inch rounds. 1 cup savory tomato, bacon, and apple jam. 8 slices of crispy bacon, crumbled. 1/2 cup goat cheese. Fresh thyme leaves for garnish. Olive oil for brushing. Salt and pepper to taste.

Instructions: Set the oven temperature to 375F 190C. Arrange the rounds of baguette on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. The baguette rounds should be crispy and golden brown after 5 to 7 minutes of preheating the oven. When the baguette rounds are ready, coat each one with a thick layer of goat cheese. Place a dollop of delicious tomato, bacon, and apple jam on top of the goat cheese. Drizzle the jam with the crumbled bacon. Add some flavor and color to each crostini by arranging fresh thyme leaves as a garnish. As a delicious fall appetizer, serve your savory tomato, bacon, and apple jam crostini. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Events Music Education

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This Neapolitan Tart has a lot of delicious flavors that go well together. On top of a buttery tart crust, it has the richness of chocolate ganache, the freshness of strawberries, and the smoothness of vanilla pastry cream.

Ingredients: 1 sheet of pre-made pie dough. 1 cup sliced strawberries. 1 cup chocolate ganache. 1 cup vanilla pastry cream. Whipped cream for topping.

Instructions: Warm the oven up to 190C 375F. In a tart pan, put the pie dough and gently press it down. Cut off any extra dough. In a blind oven, bake the dough for 12 to 15 minutes, or until it turns a light golden color. Let the crust cool all the way down. Cover the bottom of the tart shell with the chocolate ganache. Put the strawberry slices on top of the chocolate ganache layer. Spread vanilla pastry cream over the strawberries so that it covers them all evenly. Put the tart in the fridge for at least two hours to set. If you want, you can add whipped cream and more strawberries as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Green Island Painting

[mermandos]

This Creamy Tomato Basil Soup is a classic comfort food that has a thick, velvety texture and bright flavors of fresh basil and ripe tomatoes. It's great for crisp fall evenings and goes well with a grilled cheese or crusty bread.

Ingredients: 4 cups tomatoes, diced. 1 onion, chopped. 4 cloves garlic, minced. 2 cups vegetable broth. 1 cup heavy cream. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until soft. Add diced tomatoes and cook until they start to break down. Pour in vegetable broth and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and chopped basil, then season with salt and pepper. Simmer for an additional 5 minutes, then serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

MAREK DANAY JEWELLERY DESIGN

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This tasty fruit salad is great for a light and healthy snack because it's full of bright flavors. It's very simple to make, tastes great, and doesn't contain any gluten, AIP, or other grains.

Ingredients: 2 cups mixed berries such as strawberries, blueberries, raspberries. 1 cup diced watermelon. 1 cup diced pineapple. 1 ripe mango, diced. 1 tablespoon fresh mint leaves, chopped. 1 tablespoon honey or maple syrup for strict AIP. 1 tablespoon lime juice.

Instructions: Put the mixed berries, watermelon, pineapple, mango, and mint leaves in a large bowl. Add the honey or maple syrup and lime juice to the fruit and mix them together. Toss the fruit gently so that the honey and lime juice cover it all. Put it in the fridge for about 30 minutes before you serve it. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

corsi fotografia vicenza

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These vegan pancakes are infused with the flavors of a caramel macchiato, featuring a hint of coffee and sweetness from caramel sauce. Perfect for a cozy breakfast or brunch indulgence!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. Pinch of salt. 1 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 2 tablespoons instant coffee granules. 1/4 cup vegan caramel sauce. Vegan butter or oil for cooking.

Instructions: Put flour, sugar, baking powder, and salt in a bowl and mix them together with a whisk. Melt the coconut oil and add the vanilla extract to a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add 2 tablespoons of hot water to the instant coffee granules and mix them into the pancake batter. Melt vegan butter or oil in a pan or griddle that doesn't stick and set it over medium heat. For each pancake, put about 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. If you want, you can drizzle the pancakes with vegan caramel sauce and extra syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

Emyo

[mermandos]

Rich navy beans, ketchup, molasses, and a hint of smokiness combine to create Jen's Baked Beans, a savory and sweet treat. These baked beans, topped with crispy bacon, are a filling and substantial dish that works well for any kind of gathering.

Ingredients: 4 cans 15 oz each of navy beans, drained and rinsed. 1 cup ketchup. 1/2 cup molasses. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 teaspoon mustard powder. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 slices of bacon, cooked and crumbled.

Instructions: Set the oven temperature to 175C 350F. Drained navy beans, ketchup, molasses, brown sugar, apple cider vinegar, mustard powder, smoked paprika, garlic powder, and onion powder should all be combined in a big mixing bowl. To make sure the beans are coated evenly, thoroughly mix. Taking into account that the bacon will contribute some saltiness, season with salt and pepper to taste. Spread the bean mixture evenly in a baking dish after transferring it there. Over the top of the beans, scatter the crumbled bacon. Bake for 45 to 50 minutes in a preheated oven, or until the top is golden brown and the beans are hot and bubbly. Before serving, take it out of the oven and allow it to cool slightly. Savor Jen's mouthwatering baked beans as a main course or a tasty side!

Prep Time: 15 minutes

Cook Time: 50 minutes

Kneads Therapy

[mermandos]

These banana poppy seed pancakes are light and fluffy, with a hint of sweetness and a great crunch from the poppy seeds. Great for a breakfast treat on the weekend!

Ingredients: 1 ripe banana, mashed. 1 cup all-purpose flour. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 egg. 1 cup buttermilk. 1 tbsp poppy seeds. 1/2 tsp vanilla extract. Butter or oil for cooking.

Instructions: Put the egg, buttermilk, vanilla extract, and mashed banana in a bowl. Mix the poppy seeds, baking powder, baking soda, salt, and flour in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. There should be some lumps, but not too many. Put a nonstick griddle or skillet over medium-low heat and add a little butter or oil. For every pancake, pour 1/4 cup of the batter onto the pan. While cooking, turn the pan over and cook the other side until it turns golden brown. If the edges look set, it's done. Add more butter or oil to the pan as needed and do it again with the rest of the batter. When the pancakes are still warm, top them with your favorite things, like maple syrup or fresh fruit.

Prep Time: 15 minutes

Cook Time: 15 minutes

Zvov Trio

[mermandos]

These Coconut Oil Chocolate Chip Cookies are a healthier twist on the classic chocolate chip cookie recipe. They are made with coconut oil, which gives them a delightful coconut flavor and a soft, chewy texture. Perfect for satisfying your sweet cravings!

Ingredients: 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Mix until well combined. Add the egg and vanilla extract to the sugar mixture. Stir until the mixture is smooth. 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 a cookie dough forms. Fold in the chocolate chips until they are evenly distributed throughout the dough. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious coconut oil chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

PVMS Geography

[mermandos]

The crispy haddock, fresh vegetables, and sour lime in these double-shelled tacos make them a great treat. Great for a quick and filling seafood meal!

Ingredients: 2 haddock fillets. 1 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, sliced. 1 lime, cut into wedges. Sour cream or salsa optional, for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. You can add salt and pepper to the haddock fillets. First, coat each haddock fillet with flour. Then, dip them in beaten eggs and then in breadcrumbs. Put the haddock fillets that have been breaded on a baking sheet that has been lined with parchment paper. Put the pan in a hot oven and bake the fish for 15 to 20 minutes, or until the fish is fully cooked and the coating is golden. Follow the directions on the package to warm the taco shells while the fish is baking. Remove the fish from the oven and let it cool down a bit after it's done. To make the tacos, stack two warm taco shells on top of each other to make a double shell. Shred the lettuce, cut up the tomatoes and red onion, chop up the cilantro, and put slices of avocado on each taco shell. Haddock fillets that have been baked should be cut up and put on top of the taco fillings. Add wedges of lime to the tacos. If you want, you can serve it right away with sour cream or salsa on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes

Rossi Mobili

[mermandos]

This dairy-free cream of chicken soup is a rich and creamy dish that's perfect for those following grain-free, paleo, low-carb, and keto diets. Made with diced chicken breasts, onions, garlic, coconut milk, and aromatic herbs, it's flavorful, satisfying, and easy to make. Plus, it's dairy-free and packed with protein.

Ingredients: 2 tablespoons coconut oil. 1 onion, diced. 2 cloves garlic, minced. 1 lb boneless, skinless chicken breasts, diced. 4 cups chicken broth. 1 can 13.5 oz coconut milk. 1/4 cup arrowroot powder or tapioca flour. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Put minced garlic and diced onion in the pot and saut until the onion is soft and the garlic smells good. Put in diced chicken breasts and cook them until all sides are brown. Add the chicken broth and heat it up. Turn down the heat, cover, and let the chicken cook for 10 to 15 minutes, or until it's fully cooked. Mix arrowroot powder or tapioca flour and coconut milk in a small bowl until the mixture is smooth. Adding the coconut milk mix and dried thyme and rosemary to the soup makes it taste better. Add pepper and salt to taste. Let the soup simmer for another 5 to 10 minutes, or until it reaches the consistency you want. Check the seasoning and make changes if needed. Serve hot for a hearty and keto-friendly meal. Enjoy your cream of chicken soup that doesn't have any dairy. It's great for grain-free, paleo, low-carb, and keto diets.

Prep Time: 15 minutes

Cook Time: 25 minutes

1967 American Motors Rambler Rebel

[mermandos]

Indulge in guilt-free pleasure with these decadent raw vegan chocolate cupcakes filled with luscious vanilla cream. Perfect for satisfying your sweet cravings while nourishing your body with wholesome ingredients.

Ingredients: 1 cup dates, pitted. 1 cup walnuts. 1/2 cup raw cacao powder. Pinch of salt. 1 cup cashews, soaked for 2-4 hours. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup water.

Instructions: Nuts, chocolate powder, dates, and salt should be mixed in a food processor until a sticky dough forms. Put dough into cupcake molds to make the cupcakes' bottom and sides. Put away. Soak cashews in water, then put them in a blender with melted coconut oil, maple syrup, vanilla extract, and water. Mix until it's creamy and smooth. To make cupcakes, fill each mold all the way to the top with coffee cream filling. Put the cupcakes in the fridge for at least four hours or overnight to set. Take the cupcakes out of the molds when they are set and serve them cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

Music Man of Steel

[mermandos]

Refreshing watermelon meets the classic mint julep in these delightful popsicles. Perfect for a hot summer day or any time you need a cool treat with a hint of bourbon.

Ingredients: 4 cups diced seedless watermelon. 1/4 cup fresh mint leaves. 1/4 cup granulated sugar. 2 tablespoons fresh lime juice. 1/4 cup bourbon optional.

Instructions: Put watermelon, mint leaves, sugar, lime juice, and bourbon if using in a blender. Mix until it's smooth. Put the mix into popsicle molds. Put popsicle sticks into the molds. Put it in the freezer for at least four hours, or until it's solid. Run warm water around the outside of the molds to loosen the popsicles before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Western Woodlands

[mermandos]

The tangy lime, sweet strawberries, and creamy cheesecake in these Strawberry-Lime Frozen Cheesecake Pops make them a real treat. You can eat them as a cool summer treat or as a fun dessert any time of the year.

Ingredients: 1 cup strawberries, hulled and sliced. 1/4 cup lime juice. 1 tablespoon lime zest. 1/2 cup granulated sugar. 8 ounces cream cheese, softened. 1/2 cup Greek yogurt. 1/2 cup heavy cream. 1 teaspoon vanilla extract. 1/4 cup graham cracker crumbs. 8 popsicle sticks.

Instructions: In a blender, combine strawberries, lime juice, lime zest, and granulated sugar. Blend until smooth. In a large bowl, beat cream cheese until smooth. Add Greek yogurt, heavy cream, and vanilla extract. Beat until well combined and creamy. Pour the strawberry-lime mixture into the cream cheese mixture. Stir until fully incorporated. Sprinkle graham cracker crumbs into the bottom of each popsicle mold. Pour the cheesecake mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until completely set. Once frozen, run the molds under warm water for a few seconds to loosen the popsicles. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Envious of the Clouds