Mmkttanaka

Neuro.ca - Walk the Lines - Melanie Gaudet - Ashley Okwuosa - gyroscope radio

[mmkttanaka]

This Paleo Garlic Mayo Lebanese Toum recipe is a creamy, flavorful alternative to traditional mayo. It's paleo, AIP-friendly, and vegan, making it suitable for a variety of dietary preferences.

Ingredients: 1 cup coconut cream. 1/4 cup extra virgin olive oil. 3-4 cloves garlic, minced. 2 tablespoons lemon juice. 1/2 teaspoon sea salt. 1 tablespoon apple cider vinegar.

Instructions: In a food processor, combine the coconut cream, minced garlic, lemon juice, sea salt, and apple cider vinegar. Blend until smooth and creamy. While the food processor is running, slowly drizzle in the olive oil until fully incorporated and the mixture has thickened. Taste and adjust seasoning if needed. Transfer the garlic mayo to a jar or airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Prep Time: 10 minutes

Cook Time: 0 minutes

Steve's Place

[mmkttanaka]

The flavors of sweetness, salt, and spice are all perfectly balanced in this recipe for candied bacon. Enjoy this tasty treat as an appetizer, snack, or even a special way to spice up your breakfast.

Ingredients: 12 slices of bacon. 1/2 cup brown sugar. 2 tablespoons maple syrup. 1/2 teaspoon cayenne pepper. 1/4 teaspoon black pepper. 1/4 teaspoon smoked paprika.

Instructions: Preheat your oven to 350F 175C. In a small bowl, mix together the brown sugar, maple syrup, cayenne pepper, black pepper, and smoked paprika. Line a baking sheet with aluminum foil and place a wire rack on top. Place the bacon slices on the wire rack, making sure they don't overlap. Brush the bacon slices with the sweet and spicy mixture, coating them evenly. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and caramelized. Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious sweet and spicy candied bacon!

Prep Time: 10 minutes

Cook Time: 20 minutes

Sunnyvale Art Gallery

[mmkttanaka]

This Hard Apple Cider Pulled Pork Sandwich is a delicious combination of tender pork cooked in hard apple cider and smothered in a roasted apple barbecue sauce. The sweetness from the apples and the tanginess from the cider and barbecue sauce make for a flavorful and satisfying sandwich.

Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 cup hard apple cider. 1 cup barbecue sauce. 2 apples, peeled, cored, and chopped. 1 onion, diced. 2 cloves garlic, minced. 1 tsp smoked paprika. 1/2 tsp ground cumin. Salt and pepper to taste. 8 sandwich buns.

Instructions: Chop apples, diced onion, minced garlic, smoked paprika, ground cumin, salt, and pepper. Put pork shoulder chunks, hard apple cider, barbecue sauce, and apples into a slow cooker. Set the heat to low and cook the pork for 8 hours, or until it is soft enough to shred with a fork. Remove from the heat and use two forks to shred the pork. Then, mix it well with the sauce. If you want, you can toast the sandwich buns. Put a little of the pulled pork mixture on the bottom of each bun. Add the other half of the bun on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 480 minutes

Matraquilhos Snookers

[mmkttanaka]

These stunning Glittering Gold Sprinkled Wedding Cake Pops will add a glamorous touch to your dessert table. A delightful treat is created when rich white chocolate, moist white cake, and a hint of cream cheese frosting are combined. These cake pops are the ideal accent to any sophisticated celebration because of the edible gold glitter, which adds a hint of glamour.

Ingredients: 1 box of white cake mix. 3/4 cup water. 1/2 cup vegetable oil. 4 large eggs. 1 cup white chocolate chips. 1 cup cream cheese frosting. 1 package gold edible glitter. 1 package lollipop sticks.

Instructions: Preheat oven to 350F 175C and grease a cake pop pan. In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until smooth. Fold in the white chocolate chips. Spoon the batter into the cake pop pan, filling each cavity. Bake for 15-18 minutes or until a toothpick comes out clean. Allow cake pops to cool. Crumble the cooled cake into a large bowl. Add cream cheese frosting and mix until a dough-like consistency forms. Form cake pop mixture into small balls and place them on a lined tray. Melt white chocolate in a microwave-safe bowl and dip the lollipop sticks into the melted chocolate before inserting them into the cake pops. Dip each cake pop into the melted white chocolate, ensuring it is fully coated. Sprinkle gold edible glitter over the wet chocolate coating. Place the cake pops in a styrofoam block to let them set completely. Once the chocolate is set, they are ready to be served at the wedding!

Prep Time: 30 minutes

Cook Time: 18 minutes

Mr Harris First Grade

[mmkttanaka]

Indulge in the soulful flavors of tender and juicy pork neckbones with this comforting recipe. A perfect dish with a soulful twist!

Ingredients: 4 lbs pork neckbones. Salt and black pepper to taste. 2 tbsp vegetable oil. 1 large onion, finely chopped. 2 celery ribs, diced. 1 green bell pepper, diced. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/4 cup tomato paste. 2 cups chicken broth. 2 bay leaves. 1 tsp dried thyme. 1 tsp smoked paprika. 1/2 tsp cayenne pepper optional for heat. Fresh parsley for garnish.

Instructions: Season the pork neckbones with salt and black pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the pork neckbones and brown on all sides. Remove and set aside. In the same pot, add chopped onion, diced celery, diced bell pepper, and minced garlic. Saut until the vegetables are softened. Stir in diced tomatoes, tomato paste, chicken broth, bay leaves, dried thyme, smoked paprika, and cayenne pepper if using. Return the browned pork neckbones to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer, then cover and reduce heat to low. Let it simmer for 2 to 2.5 hours or until the pork neckbones are tender and flavorful. Remove bay leaves and discard. Serve the Soulful Pork Neckbones over rice or your favorite side dish. Garnish with fresh parsley. Enjoy the soulful twist to this classic comfort dish!

Prep Time: 15 minutes

Cook Time: 150 minutes

Muay thai delhi

[mmkttanaka]

Creamy Bacon Parmesan Pasta Salad is a delicious and satisfying dish that combines the smoky flavor of bacon with the creaminess of Parmesan and a tangy dressing. Perfect for picnics, potlucks, or as a side dish for any meal.

Ingredients: 8 ounces rotini pasta. 6 slices bacon, cooked and crumbled. 1 cup cherry tomatoes, halved. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh parsley. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool. In a large mixing bowl, combine the cooked and crumbled bacon, halved cherry tomatoes, grated Parmesan cheese, and the cooled pasta. In a separate bowl, whisk together the mayonnaise, sour cream, fresh lemon juice, chopped fresh parsley, garlic powder, salt, and pepper to create the creamy dressing. Pour the creamy dressing over the pasta salad and toss until all ingredients are well coated. Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld. Before serving, garnish with fresh basil leaves if desired. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ang Concept

[mmkttanaka]

Tender, flavorful brisket cooked slowly in the slow cooker until it's just right and easy to shred. When you add seasonings, BBQ sauce, and beef broth, you get a rich and savory dish that you can use for sliders, sandwiches, or as a main dish with sides.

Ingredients: 3-4 lbs beef brisket. 1 cup BBQ sauce. 1/2 cup beef broth. 2 tbsp brown sugar. 1 tbsp Worcestershire sauce. 1 tsp smoked paprika. 1 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste.

Instructions: Season the brisket with salt, pepper, smoked paprika, garlic powder, and onion powder. In a bowl, mix together BBQ sauce, beef broth, brown sugar, and Worcestershire sauce. Place the seasoned brisket in the slow cooker. Pour the BBQ sauce mixture over the brisket. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the brisket is tender and easily shreds with a fork. Once cooked, remove the brisket from the slow cooker and shred using two forks. Return the shredded brisket to the slow cooker and mix with the sauce. Serve hot on buns or with your favorite side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

Matraquilhos Snookers

[mmkttanaka]

This breakfast lasagna combines the savory goodness of bacon and eggs with the comforting layers of lasagna noodles and cheese. It's a hearty and indulgent breakfast that will surely win over your taste buds.

Ingredients: 6 lasagna noodles. 8 slices of bacon. 6 large eggs. 1 1/2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cups ricotta cheese. 1/2 cup chopped fresh spinach. 1/2 cup diced tomatoes. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the lasagna noodles until they are al dente. Remove the water and set it aside. Cook the bacon in a big pan until it gets crispy. Take it out and let it dry on paper towels. Then, break it up into little pieces. Add the eggs to a medium bowl and whisk them together. Add salt and pepper to taste. In the same pan you used for the bacon, scramble the eggs until they are almost set. Take it off the heat. Start by heating the oven to 350F 175C. Put some ricotta cheese on the bottom of a 9x13-inch baking dish. On top of the ricotta, put two lasagna noodles. Cover half of the noodles with scrambled eggs, bacon crumbles, spinach, diced tomatoes, and mozzarella and Parmesan cheeses. Top with the other half of the eggs and bacon. Put down more layers with the rest of the ingredients, ending with a layer of lasagna noodles and cheese. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the cheese is bubbly and golden brown. After taking it out of the oven, let it cool down for a few minutes. Before you serve, sprinkle chopped fresh basil on top. Have fun with your tasty Bacon and Egg Breakfast Lasagna!

Prep Time: 20 minutes

Cook Time: 30 minutes

Sasha Knock

[mmkttanaka]

This traditional guacamole recipe is a classic Mexican dip made with fresh avocados and vibrant flavors of lime, cilantro, and spices.

Ingredients: 3 ripe avocados. 1 lime, juiced. 1/2 teaspoon salt. 1/2 teaspoon ground cumin. 1/2 teaspoon cayenne pepper. 1/2 small onion, diced. 2 Roma tomatoes, diced. 3 tablespoons chopped fresh cilantro. 1 clove garlic, minced.

Instructions: Cut avocados in half, take out the pits, and scoop out the flesh into a bowl. Put salt, cumin, cayenne pepper, lime juice, and pepper in the bowl. Mix the ingredients together until you get the texture you want. Mix in the tomato slices, cilantro, minced garlic, and onion dices. Check the seasoning and make changes if needed. Serve right away with tortilla chips.

Prep Time: 15 minutes

Cook Time: 0 minutes

Janelle Salanga

[mmkttanaka]

This Chili Refried Bean Cheese Dip is a crowd-pleasing appetizer that's perfect for game day or any gathering. Made with refried black beans, cheddar cheese, salsa, and a blend of spices, this dip is creamy, cheesy, and full of flavor. It's keto-friendly and low-carb, making it a great option for anyone following a ketogenic diet. Serve it with your favorite low-carb chips or vegetable sticks for dipping!

Ingredients: 1 can 15 oz refried black beans. 1 cup shredded cheddar cheese. 1/2 cup salsa. 1/4 cup sour cream. 1 teaspoon chili powder. 1/2 teaspoon ground cumin. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper, to taste. Chopped fresh cilantro, for garnish optional.

Instructions: In a medium saucepan, combine refried black beans, shredded cheddar cheese, salsa, sour cream, chili powder, cumin, garlic powder, and onion powder. Heat the mixture over medium heat, stirring frequently, until the cheese is melted and the dip is heated through. Taste and season with salt and pepper as needed. Transfer the dip to a serving bowl and garnish with chopped fresh cilantro, if desired. Serve warm with low-carb chips or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 10 minutes

Cumo – cincinnati urban ministry outreach

[mmkttanaka]

A colorful and refreshing salad with a tangy poppy seed dressing that pairs the unique tastes of carambola, blueberries, and pomegranate seeds. This salad is great for a light, healthy meal or as a side dish for any event because it is keto-friendly.

Ingredients: 1 carambola star fruit, sliced. 1 cup blueberries. 1/2 cup pomegranate seeds. 2 tbsp poppy seeds. 2 tbsp olive oil. 1 tbsp apple cider vinegar. 1 tbsp lemon juice. 1 tsp Dijon mustard. 1 tsp keto-friendly sweetener e.g., erythritol or stevia. Salt and pepper to taste. Mixed greens for serving.

Instructions: To make the dressing, mix olive oil, apple cider vinegar, lemon juice, Dijon mustard, a sweetener that is safe for ketos, salt, and pepper in a small bowl with a whisk. Slice the carambola and put it in a large bowl. Add the blueberries and pomegranate seeds. Add the dressing to the fruit mixture and toss it around gently to coat everything. Toss the salad just a little after adding the poppy seeds. Put the salad on top of a bed of mixed greens.

Prep Time: 15 minutes

Cook Time: 0 minutes

Duddingston field

[mmkttanaka]

The creamy, rich Alfredo sauce goes well with the savory flavors of Parmesan cheese and a variety of toppings on a crispy Parmesan crust. This pizza is a great new take on an old Italian favorite.

Ingredients: 1 pizza dough. 1/2 cup Alfredo sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/2 cup cooked chicken breast, diced. 1/4 cup sliced mushrooms. 1/4 cup sliced black olives. 1/4 cup sliced red bell pepper. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Place the dough on a pizza stone or baking sheet. Sprinkle the grated Parmesan cheese evenly over the crust, leaving a border for the crust. Spread the Alfredo sauce over the Parmesan cheese-covered crust. Evenly distribute the shredded mozzarella cheese over the sauce. Top the pizza with the diced chicken breast, sliced mushrooms, black olives, red and green bell peppers, and red onion. Sprinkle dried oregano, garlic powder, salt, and pepper over the toppings. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves before serving. Slice, serve, and enjoy your Parmesan Crust Alfredo Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

Reign On Standard

[mmkttanaka]

A refreshing twist on the classic margarita, this pink grapefruit version brings a tangy and citrusy flavor with a hint of spice from the Sriracha salt rim.

Ingredients: 2 oz pink grapefruit juice. 1.5 oz silver tequila. 0.75 oz triple sec. 0.5 oz lime juice. 1 tsp agave nectar. Ice cubes. Sriracha salt for rimming. Pink grapefruit slices for garnish.

Instructions: Put Sriracha salt around the edge of the glass. Put tequila, triple sec, lime juice, agave nectar, and pink grapefruit juice in a shaker. Put ice cubes in the shaker and shake it well. Pour the mixture through a strainer into the glass with the rim that is full of ice. Put a pink grapefruit slice on top to look nice. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Lgt Arnaut Daniel

[mmkttanaka]

This version of the traditional Indian snack, baked onion bhajis, is made without meat and is better for you. The outside is crunchy and the inside is soft. They are full of fresh herbs and spices that make them taste great. This is a great snack or starter!

Ingredients: 2 large onions, thinly sliced. 1 cup chickpea flour. 1/4 cup rice flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup water. 1 tablespoon lemon juice. 2 tablespoons chopped fresh coriander leaves. Cooking spray or oil for greasing.

Instructions: Preheat the oven to 200C 400F. In a large bowl, mix together chickpea flour, rice flour, ground cumin, ground coriander, turmeric powder, chili powder, baking powder, and salt. Add water and lemon juice to the dry ingredients and mix until a thick batter forms. Add sliced onions and chopped coriander leaves to the batter. Mix until onions are evenly coated. Line a baking sheet with parchment paper and lightly grease with cooking spray or oil. Drop spoonfuls of the onion batter onto the prepared baking sheet, leaving space between each bhaji. Lightly flatten each bhaji with the back of a spoon. Bake in the preheated oven for 20-25 minutes, or until the bhajis are golden brown and crisp on the edges. Serve hot with your favorite chutney or dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Green Thinkerz

[mmkttanaka]

This curried butternut, red lentil, and apple soup is vegan and tastes great. It has a nice mix of sweet, savory, and spicy flavors. It's filling, healthy, and great for cold days. When you mix apples, red lentils, and butternut squash, you get a velvety texture and an easy-to-make meal that tastes great.

Ingredients: 1 small butternut squash, peeled, seeded, and diced. 1 cup red lentils, rinsed. 2 apples, peeled, cored, and diced. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1/2 teaspoon ground turmeric. 4 cups vegetable broth. 1 cup coconut milk. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic, curry powder, ground cumin, and ground turmeric. Cook for another minute until fragrant. Add diced butternut squash, red lentils, diced apples, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils and squash are tender. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot. Stir in coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes, allowing flavors to meld. Serve hot, optionally garnished with a swirl of coconut milk and a sprinkle of chopped fresh cilantro.

Prep Time: 15 minutes

Cook Time: 35 minutes

My Little Pony Party

[mmkttanaka]

Indulge in the rich, decadent flavors of this gluten-free vegan chocolate cake, topped with a luscious Nutella frosting. Perfect for special occasions or whenever you're craving a sweet treat!

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup unsweetened cocoa powder. 1 1/2 cups coconut sugar. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups almond milk. 1/2 cup coconut oil, melted. 2 teaspoons vanilla extract. 1 cup vegan Nutella store-bought or homemade. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 1/4 cup almond milk. 1 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Butter and flour two round cake pans that are 9 inches in diameter. Mix the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Melt the coconut oil and add it to the dry ingredients. Then add the vanilla extract. Mix until everything is smooth and well mixed. Spread the batter out evenly in the cake pans that have been prepared. Use a spatula to make the tops smooth. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take the cakes out of the oven and let them cool for 10 minutes in the pans. After that, put them on a wire rack to cool completely. Get the Nutella frosting ready while the cakes cool. Put the vegan butter and vegan Nutella in a bowl and beat them together until they are smooth and creamy. Adding the powdered sugar, almond milk, and vanilla extract little by little while beating the frosting makes it fluffy and easy to spread. Spread a layer of Nutella frosting on top of one cake layer after the cakes have cooled all the way down. Cover the top with the second cake layer and frost the sides and top with the rest of the frosting. Cut it up and serve!

Prep Time: 20 minutes

Cook Time: 30 minutes

susispace homestay

[mmkttanaka]

Indulge in the classic campfire treat with these gooey marshmallow s'mores. The combination of warm, toasted marshmallows, honey-glazed graham crackers, and creamy peanut butter is sure to satisfy your sweet tooth.

Ingredients: 1 bag of marshmallows. 1 box of honey-glazed graham crackers. 1 jar of smooth peanut butter. Chocolate bars optional.

Instructions: Start a bonfire or heat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Thread a marshmallow onto a long stick or metal rod using a skewer. Once the marshmallow is golden brown and oozy inside, roast it over a campfire or for two to three minutes in the oven on a baking sheet. Split a graham cracker in half and set aside to roast. Evenly spread one half of the graham cracker with a generous amount of smooth peanut butter. Put a piece of chocolate on top of the peanut butter if you'd like. When the marshmallow is done, carefully take it out of the oven or fire and place it over the peanut butter or chocolate, if using. To make a sandwich, take the remaining graham cracker and place it on top of the marshmallow. Enjoy your gooey marshmallow s'mores after letting the marshmallow cool for a little while! Proceed with the procedure to create as many s'mores as you desire.

Prep Time: 10 minutes

Cook Time: 5 minutes

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