Miwamura

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[miwamura]

This Keto Cheesy Sausage Casserole is a comforting low-carb dish that's perfect for a cozy night in. It's packed with flavor from smoked sausage, tender cabbage, and gooey melted cheese, all baked together to perfection.

Ingredients: 1 lb smoked sausage, sliced. 4 cups cabbage, shredded. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 tbsp butter. 1/2 tsp garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large skillet, melt butter over medium heat. Add sliced sausage and cook until browned. Add shredded cabbage to the skillet and cook until softened, about 5-7 minutes. Season with garlic powder, salt, and pepper. Transfer the sausage and cabbage mixture to a casserole dish. Pour heavy cream over the mixture and stir to combine. Top with shredded cheddar cheese. Bake in the preheated oven for 20-25 minutes, until bubbly and cheese is melted and golden brown. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Venture into Digital Scrapbooking

[miwamura]

This recipe for Beer & Buttermilk Fried Chicken combines the sour taste of buttermilk with the rich taste of beer. It also calls for a crispy coating, which makes juicy, flavorful chicken pieces.

Ingredients: 1 whole chicken, cut into pieces. 1 cup buttermilk. 1 cup beer. 2 cups all-purpose flour. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. Oil for frying.

Instructions: Mix buttermilk and beer together in a large bowl. Put in the chicken pieces and make sure they are completely submerged. Put it in the fridge for at least two hours or overnight with the lid on. Gather flour, salt, black pepper, paprika, and garlic powder in a different bowl. Set it aside. Take the chicken out of the buttermilk-beer mixture and let the extra sauce drip off. Cover all of the pieces with the flour mix. In a large pan or deep fryer, heat the oil to 350F 175C. Carefully add the chicken pieces that have been coated to the hot oil one at a time, making sure not to crowd the pan. Fry the chicken for 15 to 20 minutes, turning it over once in a while, until it's golden brown and fully cooked. Move the chicken to a plate lined with paper towels to drain off any extra oil. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Mueble Sartec

[miwamura]

This recipe will make the fudge brownies you've ever had. These brownies are rich, decadent, and sure to satisfy your chocolate cravings. They're great for any event.

Ingredients: 1 cup butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a medium saucepan, melt the butter over low heat. Stir in the sugar, eggs, and vanilla extract. Remove from heat. Beat in cocoa powder, flour, baking powder, and salt until well blended. Fold in chocolate chips. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until edges start to pull away from the sides of the pan. Let cool on a wire rack before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Wendy Watson

[miwamura]

This Kale Salad is a nutritious and flavorful dish that makes for a perfect side or light meal. The kale leaves are massaged with a zesty lemon garlic dressing and topped with Parmesan cheese and toasted almonds for added crunch and taste.

Ingredients: 1 bunch of kale, stems removed and leaves torn into bite-sized pieces. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup sliced almonds, toasted. Salt and pepper to taste.

Instructions: Wash and dry the kale leaves thoroughly. In a large bowl, whisk together the olive oil, lemon juice, and minced garlic to make the dressing. Add the torn kale leaves to the bowl and massage them with the dressing for a few minutes until the leaves soften and wilt slightly. Sprinkle grated Parmesan cheese and toasted almonds over the kale. Season with salt and pepper to taste. Toss everything together to combine. Let the salad sit for a few minutes to allow the flavors to meld before serving. Garnish with additional Parmesan and almonds if desired. Enjoy your healthy and delicious kale salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

DMS Spanish

[miwamura]

These air fryer spaghetti muffins are a fun twist on traditional spaghetti. They're perfect for a quick and easy appetizer or snack. The air fryer gives them a crispy exterior while keeping the inside soft and cheesy.

Ingredients: 2 cups cooked spaghetti. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup marinara sauce. 1/4 cup chopped fresh basil. 2 large eggs. 1/2 teaspoon garlic powder. Salt and pepper to taste. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Put the cooked spaghetti, mozzarella cheese, Parmesan cheese, marinara sauce, chopped basil, eggs, garlic powder, salt, and pepper in a large bowl. Thoroughly mix everything together. Spray cooking spray on the muffin cups on your air fryer tray to keep them from sticking. Fill each muffin cup almost all the way to the top with the spaghetti mixture. When the air fryer is hot, put the muffin tray full of muffins in it. Cook for 12 to 15 minutes, or until the muffins are golden brown and set in the middle. The spaghetti muffins should be taken out of the air fryer carefully and left to cool for a few minutes before being served. If you want, you can add more fresh basil as a garnish. Serve warm. Have fun with your tasty spaghetti muffins!

Prep Time: 15 minutes

Cook Time: 15 minutes

Funny Aladdin

[miwamura]

This hearty beef stew cooked in a slow cooker is perfect for busy days. Just set it and forget it until it's time to eat!

Ingredients: 2 lbs beef stew meat. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can diced tomatoes. 2 cups beef broth. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1 tsp dried thyme. 1 bay leaf.

Instructions: Place the beef stew meat in a bowl and coat it with flour, salt, and pepper. Cover the beef and put it in the slow cooker. You can put diced tomatoes, beef broth, thyme, bay leaf, onions, carrots, and potatoes in the slow cooker. Mix the ingredients together. Leave the lid on and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beef is soft. Throw away the bay leaf before serving.

Prep Time: 15 minutes

Cook Time: 480 minutes

chaverim youth organisation

[miwamura]

This Tomato Basil Avocado Mozzarella Salad with Balsamic Dressing is a delicious and vibrant combination of flavors. Creamy avocados, juicy cherry tomatoes, fresh mozzarella, and fragrant basil are brought together with a tangy balsamic dressing. It's a perfect summer salad that's both easy to make and incredibly satisfying.

Ingredients: 2 ripe avocados, diced. 1 pint cherry tomatoes, halved. 1 cup fresh mozzarella balls. 1/2 cup fresh basil leaves, torn. 1/4 cup balsamic vinegar. 1/4 cup extra-virgin olive oil. 1 clove garlic, minced. Salt and pepper, to taste.

Instructions: Dice the avocados and put them in a large salad bowl. Then, cut the cherry tomatoes in half and add the fresh mozzarella balls and torn basil leaves. Add the extra-virgin olive oil, minced garlic, salt, and pepper to a small bowl and mix them together using a whisk. This will make the dressing. Add the balsamic dressing to the salad and mix it all together. With a light touch, toss the salad to cover all the ingredients with the dressing. Serve right away as a light appetizer or cool side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes

Jonathan Lerner Articles

[miwamura]

Delight in the flavors of fall with these gluten-free, vegan, and grain-free iced pumpkin sugar cookies. They're perfect for satisfying your sweet tooth while adhering to dietary restrictions.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup pumpkin puree. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp baking soda. Pinch of salt. For icing: 1/2 cup powdered sugar, 1-2 tbsp almond milk, 1/2 tsp vanilla extract, food coloring optional.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, pumpkin pie spice, baking soda, and salt. Mix until well combined. Roll the dough into balls and flatten them on the prepared baking sheet. Use a cookie cutter to shape if desired. Bake for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool completely. Meanwhile, prepare the icing by mixing powdered sugar, almond milk, and vanilla extract until smooth. Add food coloring if desired. Once the cookies are cooled, drizzle or spread the icing on top. Allow the icing to set before serving. Enjoy these delicious iced pumpkin sugar cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Icert 2018

[miwamura]

A refreshing and nutritious quinoa salad featuring the best of spring vegetables. Perfect for a light and satisfying meal prep.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 cup fresh asparagus, chopped. 1/4 cup red onion, finely chopped. 1/3 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool to room temperature. In a large bowl, combine quinoa, cherry tomatoes, cucumber, asparagus, red onion, feta cheese, and parsley. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss until well combined. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Eric Van Wonterghem

[miwamura]

A mouthwatering recipe for smoked potato and bacon foil packets, combining the rich flavors of bacon, tender potatoes, and a blend of savory spices. Perfect for a smoky and delicious outdoor meal!

Ingredients: 4 large potatoes, thinly sliced. 1 pound bacon, cut into bite-sized pieces. 1 onion, thinly sliced. 1 bell pepper, diced. 1/2 cup butter, melted. Salt and pepper to taste. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary.

Instructions: Preheat your smoker to 225F 107C. In a large bowl, combine sliced potatoes, bacon pieces, sliced onion, and diced bell pepper. In a separate bowl, mix melted butter, salt, pepper, garlic powder, paprika, dried thyme, and dried rosemary. Pour the butter mixture over the potato and bacon mixture. Toss until well coated. Divide the mixture into four equal portions and place each portion on a piece of heavy-duty aluminum foil. Fold the foil to create a sealed packet for each portion, ensuring that they are tightly sealed to trap the smoke inside. Place the foil packets on the preheated smoker grate and smoke for 60-75 minutes or until potatoes are tender and bacon is crispy, turning once halfway through. Carefully open the foil packets, and serve the delicious smoked potato and bacon mixture. Enjoy your flavorful Potato Bacon Foil Packets straight from the smoker!

Prep Time: 15 minutes

Cook Time: 60-75

Soothing Palms Massage LLC

[miwamura]

This fruit and yogurt smoothie tastes great and is good for you. You can drink it to start the day or after a workout to fuel up. This treat is great for any time of the day because it's full of protein, vitamins, and antioxidants from the Greek yogurt.

Ingredients: 1 cup of frozen mixed berries. 1 ripe banana. 1/2 cup of Greek yogurt. 1/2 cup of almond milk. 1 tablespoon of honey optional. Ice cubes optional.

Instructions: Place the frozen mixed berries, ripe banana, Greek yogurt, almond milk, and honey if using into a blender. Add ice cubes if you prefer a thicker texture or a colder smoothie. Blend all the ingredients until smooth and creamy. Taste and adjust sweetness by adding more honey if needed. Pour the fruit and yogurt smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mrs. Cadys Classroom

[miwamura]

Indulge in the delicate and delightful world of French Macarons with a luscious marshmallow frosting. These sweet treats are perfect for special occasions and will leave your taste buds craving for more.

Ingredients: 2 cups almond flour. 2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1 cup marshmallow fluff. 1/2 cup unsalted butter, softened. 1 cup powdered sugar for frosting. Food coloring optional. Sprinkles for decoration optional.

Instructions: Set the oven temperature to 300F 150C. Pulse almond flour and powdered sugar in a food processor until thoroughly mixed. Transfer the blend into a spacious mixing basin and keep it aside. Beat the egg whites and cream of tartar in a different bowl until soft peaks form. Add the granulated sugar gradually while beating the mixture until stiff, glossy peaks form. Stir in vanilla extract and stir until well combined. To create a smooth batter, gently fold the egg white mixture into the almond flour mixture. At this point, you can optionally add food coloring and fold until the color is uniform. Pour the batter into a bag fitted with a round tip for piping. Pipe tiny circles onto a parchment paper-lined baking sheet. Allow the macarons to sit at room temperature for approximately half an hour, or until a layer of skin forms on top. Bake the macarons for 15 to 18 minutes, or until they are set and have a slight crunch, in the preheated oven. Take them out of the oven and leave them on the baking sheet to cool completely. Beat softened butter and marshmallow fluff together in a separate mixing bowl until thoroughly mixed and fluffy. Add powdered sugar gradually while beating to create a smooth frosting. After the macarons cool, sandwich one macaron shell with another after pipetting a tiny bit of marshmallow frosting onto its flat side. Continue with every macaron. Roll the frosting's edges in sprinkles for decoration if you'd like. To allow the flavors to meld, place the macarons in the refrigerator for at least 24 hours before serving. Savor your mouthwatering Marshmallow Frosted French Macarons!

Prep Time: 30 minutes

Cook Time: 18 minutes

NY SPBL

[miwamura]

The Raw Blueberry Mango Banana Smoothie tastes great and is good for you. You can drink it as a breakfast or as a snack. The blueberries, mango, and bananas in this smoothie are full of antioxidants, vitamins, and potassium. It tastes great and is good for you.

Ingredients: 1 cup of fresh blueberries. 1 ripe mango, peeled and diced. 1 ripe banana. 1/2 cup of Greek yogurt. 1/2 cup of almond milk. 1 tablespoon of honey optional. Ice cubes optional.

Instructions: Add the fresh blueberries, diced mango, and peeled banana to a blender. Pour in the Greek yogurt and almond milk. If you prefer a sweeter smoothie, add a tablespoon of honey. Add a few ice cubes if you want a colder and thicker consistency. Blend all the ingredients until smooth and creamy, usually for about 1-2 minutes. Pour the smoothie into a glass, garnish with extra blueberries or mango slices if desired. Enjoy your refreshing and nutritious Blueberry Mango Banana Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

7 Red Team

[miwamura]

A quick and easy way to make Pineapple Vanilla Cupcakes that taste great and are perfect for a tropical treat. These cupcakes are soft, tasty, and don't take much work to make!

Ingredients: 1 box vanilla cake mix. 1 can 20 oz crushed pineapple, undrained. 1/4 cup vegetable oil. 3 large eggs. 1 tsp vanilla extract. 1 cup shredded coconut optional. Whipped cream for topping optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a large mixing bowl, combine the vanilla cake mix, crushed pineapple with its juice, vegetable oil, eggs, and vanilla extract. Mix until well combined. If desired, fold in the shredded coconut into the batter. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, you can top them with whipped cream and garnish with additional shredded coconut if you like. Enjoy your delicious Pineapple Vanilla Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

la sauce bornandine

[miwamura]

Enjoy the delicious mix of roasted apricots and crunchy almonds in this smooth ice cream. The fruity sweetness of the apricots and the nutty flavor of the almonds go well with the richness of the heavy cream.

Ingredients: 1 cup roasted apricots, pureed. 1 cup heavy cream. 1 cup whole milk. 1/2 cup sugar. 1/2 teaspoon almond extract. 1/4 cup toasted almonds, chopped.

Instructions: Put roasted apricot puree, heavy cream, whole milk, sugar, and almond extract in a bowl and mix them together. Mix the ingredients together with a whisk until the sugar is gone and everything is well blended. Put the mixture into an ice cream maker and churn it according to the directions on the machine. It's time to add the toasted almonds to the ice cream. Do this in the last few minutes of churning. Once the ice cream is smooth and creamy, put it in a container and freeze it for at least 4 hours, or until it is firm. If you want, you can serve scoops of the roasted apricot and almond ice cream with extra toasted almonds on top for decoration.

Prep Time: 15 minutes

Cook Time: 20 minutes

Vivid Faction

[miwamura]

This Rainbow Slaw with Sweet Tahini Dressing is a vibrant and flavorful salad that's as pleasing to the eyes as it is to the palate. The combination of colorful vegetables, creamy tahini dressing, and crunchy toppings makes it a perfect addition to any meal.

Ingredients: 2 cups shredded red cabbage. 2 cups shredded green cabbage. 1 cup shredded carrots. 1 cup thinly sliced red bell pepper. 1 cup thinly sliced yellow bell pepper. 1 cup thinly sliced green bell pepper. 1/2 cup chopped fresh cilantro. 1/4 cup toasted sesame seeds. 1/4 cup chopped roasted peanuts.

Instructions: In a large mixing bowl, combine the shredded red cabbage, green cabbage, shredded carrots, and thinly sliced bell peppers. In a separate small bowl, whisk together the sweet tahini dressing ingredients see below until smooth and creamy. Pour the sweet tahini dressing over the rainbow slaw mixture and toss until everything is well coated with the dressing. Sprinkle chopped fresh cilantro, toasted sesame seeds, and chopped roasted peanuts on top of the slaw. Toss again to evenly distribute the toppings. Serve immediately as a colorful and delicious side dish or as a light and healthy main course. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Alley Cat Gallery

[miwamura]

Indulge in the rich flavors of pecan praline combined with creamy ice cream, topped with a decadent salty honey sauce. This dessert is the perfect balance of sweet and salty, sure to satisfy your cravings.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup chopped pecans. 1/4 cup brown sugar. 2 tablespoons butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup honey. 1/2 teaspoon sea salt.

Instructions: In a saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Stir until sugar dissolves and mixture is heated through, about 5 minutes. Remove from heat and let cool slightly. Stir in vanilla extract. In a separate pan, melt butter over medium heat. Add chopped pecans and brown sugar. Cook, stirring frequently, until pecans are toasted and sugar is caramelized, about 5-7 minutes. Spread the pecan mixture onto a parchment-lined baking sheet to cool. Once cooled, break the praline into small pieces and set aside. Transfer the cooled cream mixture to an ice cream maker and churn according to manufacturer's instructions. During the last few minutes of churning, add the pecan praline pieces into the ice cream. While the ice cream is churning, prepare the salty honey sauce. In a small saucepan, heat honey over medium heat until warm. Remove from heat and stir in sea salt until dissolved. Serve the pecan praline ice cream drizzled with salty honey sauce. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

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