Midorisa

Red Bowl Asian Cuisine - Rifqi Amirul - City Rockfest Tour 2018 - Hottub Chemicals Ireland - Dr. Gottardi

[midorisa]

Add a playful twist to traditional cookies by incorporating popped popcorn and mini chocolate chips. These cookies are a delightful blend of sweet and crunchy, perfect for sharing with friends and family.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups popped popcorn. 1 cup mini chocolate chips.

Instructions: Preheat the 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 well combined and creamy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the popped popcorn and mini chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delightful popcorn cookies with a fun and unique twist!

Prep Time: 20 minutes

Cook Time: 10-12

Summer Breeze

[midorisa]

Enjoy the rich flavor of these gluten-free triple chocolate cookies. They have a rich cocoa base and three chocolate chips, so any chocolate lover will be happy with them.

Ingredients: 1 cup gluten-free flour blend. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1/4 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/2 cup white chocolate chips. 1/2 cup dark chocolate chips.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, and salt. 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, then add the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the semisweet, white, and dark chocolate chips until evenly distributed throughout the dough. Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly firm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious gluten-free triple chocolate cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Serralheria Cmp

[midorisa]

These Matcha Latte Popsicles offer a refreshing twist on traditional matcha lattes. Creamy and subtly sweet, they make for a delightful frozen treat on a hot day.

Ingredients: 2 tbsp matcha powder. 2 cups milk. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1/4 cup condensed milk.

Instructions: In a mixing bowl, whisk matcha powder with milk until well combined. Add honey or maple syrup, vanilla extract, and condensed milk. Whisk until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, remove from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Mt. Moriah Farms

[midorisa]

Bacon adds a smoky flavor to this creamy and rich mac and cheese that is cooked slowly in a crockpot.

Ingredients: 8 slices bacon, cooked and crumbled. 2 cups elbow macaroni, uncooked. 2 cups shredded sharp cheddar cheese. 1 cup shredded mozzarella cheese. 2 1/2 cups milk. 1/2 cup heavy cream. 1/4 cup unsalted butter, melted. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: In a slow cooker, combine cooked bacon, elbow macaroni, shredded sharp cheddar cheese, shredded mozzarella cheese, milk, heavy cream, melted butter, garlic powder, onion powder, paprika, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 2-3 hours or until macaroni is tender and cheese is melted, stirring occasionally. Once macaroni is tender and cheese is melted, serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes

Blackwater Cockapoos

[midorisa]

Indulge in the ultimate chocolatey delight with these double chocolate chip cookies. They are perfectly chewy and loaded with both semisweet and milk chocolate chips for an irresistible treat that will satisfy your sweet tooth.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup milk chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it's light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet and milk chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your double chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Tfn 5k Run

[midorisa]

This is a delicious vegan take on the traditional Greek pizza. It has roasted red peppers, marinated artichoke hearts, and kalamata olives. It's a tasty and filling plant-based meal!

Ingredients: 1 store-bought pizza dough. 1/2 cup vegan feta cheese, crumbled. 1/2 cup roasted red peppers, sliced. 1/4 cup marinated artichoke hearts, chopped. 1/4 cup kalamata olives, sliced. 1/4 cup tomato sauce. 1 tablespoon olive oil. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Roll out the pizza dough on a baking sheet lined with parchment paper. Spread tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle vegan feta cheese over the sauce. Add sliced roasted red peppers, chopped artichoke hearts, and sliced olives on top. Drizzle olive oil over the toppings and sprinkle with dried oregano, salt, and pepper. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the toppings are heated through. Slice and serve hot. Enjoy your vegan Greek pizza!

Prep Time: 15 minutes

Cook Time: 20 minutes

Physio Tsarbou

[midorisa]

This watermelon cucumber smoothie is cool and refreshing, just what you need on a hot summer day. There are lots of ingredients that keep you hydrated, and honey adds a hint of sweetness. It's a tasty and healthy treat.

Ingredients: 2 cups diced watermelon. 1 cucumber, peeled and chopped. 1/2 cup Greek yogurt. 1 tablespoon honey optional. 1/2 cup ice cubes. Mint leaves for garnish.

Instructions: In a blender, put the diced watermelon, chopped cucumber, Greek yogurt, and honey if the recipe calls for it. Mix until it's creamy and smooth. After you add the ice cubes, blend again until everything is well mixed. Put the smoothie into glasses and add mint leaves on top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Porcelain City

[midorisa]

Enjoy the comforting flavors of homemade apple bread without the guilt. This keto-friendly version is moist, flavorful, and perfect for a cozy breakfast or snack.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup granulated erythritol. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 3 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 medium Granny Smith apple, peeled and finely chopped.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease or line a loaf pan. Apple flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt should all be mixed together in a large bowl. Crack the eggs into a different bowl and mix them with the almond milk, melted coconut oil, and vanilla extract. Slowly add the wet ingredients to the dry ones while stirring them together. Add the chopped apple and mix it in. Spread the batter out evenly in the loaf pan that has been prepared. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it.

Prep Time: 15 minutes

Cook Time: 50 minutes

Kirdemets

[midorisa]

You can enjoy this Chocolate Cake with Chocolate Yogurt Mousse, which is rich and creamy. Chocolate lovers will love this cake because it has both moist chocolate cake and smooth yogurt mousse. It's perfect for holidays or when you just want something sweet.

Ingredients: 1 box of chocolate cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1 cup plain Greek yogurt. 1 cup chocolate chips. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. Pinch of salt.

Instructions: Before you bake, heat the oven to 350F 175C and grease a cake pan. Put the eggs, vegetable oil, water, and chocolate cake mix in a mixing bowl. Mix everything together well. Put the cake batter into the pan that has been greased. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way down. Set the chocolate chips aside and melt them in a different bowl. You can do this in the microwave or with a double boiler. Whip the heavy cream in a different bowl until soft peaks form. Together with a pinch of salt, add the powdered sugar. Keep whipping until you get stiff peaks. Mix the whipped cream and melted chocolate together until everything is well mixed. Add the Greek yogurt and mix it in until the chocolate mousse is smooth and creamy. After the chocolate cake has cooled, cut it in half across the middle to make two layers. Cover the bottom cake layer with a thick layer of the chocolate yogurt mousse. Then, place the second layer on top of it. Frost the cake's top and sides with the rest of the mousse. Put the cake in the fridge for at least two hours to let the mousse set. Cut your Chocolate Cake with Chocolate Yogurt Mousse into pieces and serve them! Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Misfit Training

[midorisa]

Fresh vegetables, protein-rich quinoa, and creamy hummus are all rolled up in thin zucchini slices to make these Quinoa Hummus Zucchini Roll Ups. They're a healthy and filling way to start the meal or snack.

Ingredients: 1 cup cooked quinoa. 1/2 cup hummus. 2 medium zucchinis, sliced thinly lengthwise. 1/2 red bell pepper, thinly sliced. 1/2 cucumber, thinly sliced. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Spread out the zucchini slices on a clean surface. Put a small amount of hummus on each zucchini slice. Spread the cooked quinoa out evenly on top of the hummus. On top of the quinoa, put some slices of red bell pepper to taste. Add salt and pepper, along with chopped parsley. Each zucchini slice should be rolled up tightly. If needed, use toothpicks to hold it in place. You can eat it right away or put it in the fridge until you're ready.

Prep Time: 15 minutes

Cook Time: 0 minutes

Carter Rice

[midorisa]

This Keto Coconut Lime Chicken is bursting with tropical flavors and is a perfect low-carb meal option. The combination of coconut oil, lime, and fresh cilantro creates a zesty and refreshing dish that will delight your taste buds.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup coconut oil. 3 cloves garlic, minced. 2 tablespoons lime juice. 1 teaspoon lime zest. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1/4 cup shredded unsweetened coconut flakes.

Instructions: Warm up the coconut oil in a big pan over medium-high heat. For about one minute, until the garlic smells good, add the minced garlic. Salt and pepper the chicken breasts, then put them in the pan. For every side, cook the chicken for about seven to eight minutes, or until it's golden brown and cooked all the way through. Just before it's done cooking, sprinkle lime zest on top of the chicken. Take the chicken out of the pan and give it a minute to rest. Before you serve the chicken, drizzle it with lime juice and top it with chopped cilantro and shredded coconut.

Prep Time: 10 minutes

Cook Time: 15 minutes

Firma Gabris

[midorisa]

Espresso macchiato is a simple yet delightful coffee drink. 'Macchiato' means 'stained' or 'spotted' in Italian, and this drink is aptly named as it features a shot of espresso 'stained' with a dollop of frothy milk foam.

Ingredients: 1 shot of espresso. A dollop of frothed milk foam.

Instructions: Use your espresso machine to make a shot of espresso. Make a thick foam out of a small amount of milk. Put the espresso shot into a coffee cup. Add the frothed milk foam to the espresso slowly with a spoon. Serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

18 Aces To Conquer Cancer

[midorisa]

This sourdough pizza with green garlic and shaved asparagus is a tasty and in-season take on regular pizza. Sourdough crust is a great match for green garlic and shaved asparagus because it is fresh and crunchy. If you're craving pizza, this is the perfect mix of tastes and textures for you.

Ingredients: 1 cup sourdough pizza dough. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup shaved asparagus. 2-3 green garlic stalks, chopped. 1 tablespoon olive oil. Salt and pepper to taste. Red pepper flakes optional. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 475F 245C. Roll out the sourdough pizza dough into a thin circle on a lightly floured surface. Transfer the dough to a pizza stone or baking sheet. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese over the sauce. Arrange the shaved asparagus and chopped green garlic on top of the cheese. Drizzle olive oil over the pizza and season with salt and pepper. Add red pepper flakes for extra heat if desired. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute before garnishing with fresh basil leaves. Slice and serve hot. Enjoy your delicious Sourdough Pizza with Green Garlic and Shaved Asparagus!

Prep Time: 20 minutes

Cook Time: 15 minutes

Chula Vista  Quilters Guild

[midorisa]

With this Easy Gyoza Stir-Fry, you can enjoy gyoza dumplings with a tasty stir-fry sauce in no time. You can add your favorite vegetables to make it your own, making it perfect for a weeknight dinner.

Ingredients: 1 package of gyoza dumplings about 20 pieces. 2 tablespoons vegetable oil. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sugar. 1/2 teaspoon red pepper flakes adjust to taste. 1/2 cup chicken or vegetable broth. 2 green onions, chopped for garnish. Cooked rice optional, for serving.

Instructions: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the gyoza dumplings and cook until they are golden brown on the bottom, about 2-3 minutes. Flip the dumplings and cook for another 2-3 minutes or until the other side is golden brown. Remove the dumplings from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, minced garlic, and julienned carrot. Stir-fry for 2-3 minutes until the vegetables start to soften. Add the sliced red and green bell peppers and stir-fry for another 2-3 minutes until they are tender-crisp. In a small bowl, mix together the soy sauce, rice vinegar, sugar, and red pepper flakes. Pour the sauce mixture into the skillet and add the chicken or vegetable broth. Stir to combine. Return the cooked gyoza dumplings to the skillet and simmer for 2-3 minutes, allowing the dumplings to soak up the flavors of the sauce. Garnish with chopped green onions. Serve the Easy Gyoza Stir-Fry over cooked rice if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Egg Music

[midorisa]

These tasty and filling Paleo Keto Buffalo Chicken Empanadas make a great starter or supper choice. Encased in a delicate Paleo pie crust, they are stuffed with crunchy vegetables, spicy shredded chicken, and Paleo-friendly mayonnaise. Ideal for people who live a Keto or Paleo lifestyle!

Ingredients: 2 cups cooked shredded chicken. 1/4 cup Paleo mayonnaise. 1/4 cup hot sauce check for Paleo-friendly. 1/2 cup diced celery. 1/4 cup diced red onion. Salt and pepper to taste. 1 Paleo pie crust store-bought or homemade. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 375F 190C. In a bowl, mix together the shredded chicken, Paleo mayonnaise, hot sauce, diced celery, diced red onion, salt, and pepper until well combined. Roll out the Paleo pie crust on a floured surface, then cut out circles using a cookie cutter or cup. Place a spoonful of the chicken mixture onto one half of each circle of dough, leaving a small border around the edges. Fold the dough over the filling to create a half-moon shape, then press the edges together to seal. Crimp the edges with a fork to ensure they are sealed tightly. Brush the tops of the empanadas with beaten egg wash. Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Carl Hayden Digital Photography

[midorisa]

This crispy tart combines the sweetness of strawberries and the tartness of raspberries in a buttery puff pastry crust. It's an easy and delicious dessert that's perfect for any occasion.

Ingredients: 1 sheet of puff pastry. 200g strawberries. 150g raspberries. 50g sugar. 1 tbsp cornstarch. 1 egg for egg wash.

Instructions: Ready the oven by heating it up to 200C 390F. Put parchment paper on the bottom of a baking sheet. Spread the puff pastry sheet out on the baking sheet that has been prepared. Put sugar, cornstarch, strawberries, and raspberries in a bowl and mix them together. Spread the fruit mixture out evenly on top of the puff pastry, making sure to leave some space around the edges. To make a crust, fold the puff pastry over the fruit. Mix an egg and brush it around the edges of the crust to make them golden. After the oven is hot, bake for 25 to 30 minutes, or until the crust is golden brown and the fruit starts to bubble. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Alexia Laferte Coutu

[midorisa]

A tasty recipe for BBQ chicken that uses Dr. Pepper, maple syrup, Dijon mustard, and chipotle peppers to create a unique mix of flavors. Just right for grilling season!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Dr Pepper. 1/2 cup maple syrup. 1/4 cup Dijon mustard. 2 tablespoons chipotle peppers in adobo sauce, minced. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. Salt and black pepper to taste.

Instructions: In a bowl, combine Dr Pepper, maple syrup, Dijon mustard, minced chipotle peppers, minced garlic, smoked paprika, onion powder, salt, and black pepper to create the marinade. Place chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 6-8 minutes per side or until cooked through, basting with the reserved marinade during the last few minutes of cooking. Once done, let the chicken rest for a few minutes before serving. Serve hot, garnished with additional chipotle peppers if desired.

Prep Time: 15 minutes

Cook Time: 16 minutes

Mt. Moriah Farms