Moenkin

Montgomery County Red Raiders - tacloban city adventist elementary school - Working at MTC - Fair Trade Connections - Neuro.ca

[moenkin]

These Crockpot Sweet and Tangy Asian Meatballs are a perfect blend of flavors, combining the savory taste of soy sauce and hoisin sauce with the sweetness of brown sugar. They're easy to make and incredibly delicious, making them a hit for any occasion.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped green onions. 1 egg. 1/4 cup soy sauce. 1/4 cup hoisin sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tbsp grated ginger. 1/4 tsp black pepper. 1/4 cup water. 1 tbsp cornstarch. Sesame seeds and chopped green onions for garnish.

Instructions: Add the egg, soy sauce, hoisin sauce, brown sugar, minced garlic, grated ginger, black pepper, and chopped green onions to a bowl. Mix the ingredients together until they are well mixed. Form the mixture into meatballs that are about an inch across. The meatballs should be put in the slow cooker. Make a slurry by mixing water and cornstarch in a small bowl. Pour it over the slow-cooked meatballs. Put the lid on top and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the meatballs are fully cooked. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 240 minutes

Tora Travels

[moenkin]

A delightful coconut-infused quinoa pudding with the burst of freshness from juicy raspberries. This dairy-free and gluten-free dessert are perfect for a light and satisfying treat.

Ingredients: 1 cup quinoa. 2 cups coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup fresh raspberries. Toasted coconut flakes for garnish.

Instructions: Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa, coconut milk, maple syrup, vanilla extract, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and mixture has thickened. Remove from heat and let it sit covered for 5 minutes. Fluff quinoa with a fork and let it cool to room temperature. Once cooled, gently fold in fresh raspberries. Refrigerate for at least 2 hours before serving. Serve chilled, garnished with toasted coconut flakes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Heistad Speidergruppe

[moenkin]

These Slow Cooker Sloppy Joe Beef Quesadillas with Cream Cheese are a delicious twist on the classic sloppy joe sandwich. The savory beef mixture slow-cooks to perfection, then gets sandwiched between layers of gooey cheddar and creamy cream cheese, all wrapped up in a warm tortilla. It's comfort food at its finest!

Ingredients: 1 lb ground beef. 1 onion, diced. 1 green bell pepper, diced. 1 cup ketchup. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon mustard. Salt and pepper to taste. 8 large flour tortillas. 1 cup shredded cheddar cheese. 1 cup cream cheese, softened.

Instructions: Place ground beef, onion, and green bell pepper in a skillet. Cook until the beef is browned and the vegetables are soft. Put the slow cooker on high and add the cooked beef mixture. Spice it up by putting in mustard, ketchup, brown sugar, Worcestershire sauce, salt, and pepper. Mix the ingredients in the slow cooker until they are well mixed. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. After the beef is done, heat up a different pan over medium-low heat. Add a tortilla to the pan and cover it with cheddar cheese. Put some cream cheese on top of the cheddar cheese. Place a large amount of the sloppy joe beef mixture on top. Put another tortilla on top of it and lightly press it down. To make the tortillas golden brown and the cheese melt, cook them for two to three minutes on each side. Do it again with the rest of the tortillas and filling. Make wedges out of the quesadillas and serve them hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

Shelton United Methodist Church

[moenkin]

Indulge in this delectable vegan twist on a classic strawberry shortcake. Tender and flaky shortcakes are filled with juicy strawberries and luscious coconut whipped cream for a delightful dessert that's perfect for any occasion.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/3 cup vegan butter, chilled and cubed. 3/4 cup almond milk or any plant-based milk. 1 teaspoon vanilla extract. 2 cups fresh strawberries, sliced. 2 tablespoons maple syrup optional, for sweetening strawberries. 1 can 13.5 oz coconut cream, chilled overnight. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 425F 220C. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add chilled vegan butter to the dry ingredients and mix until it resembles coarse crumbs. In a separate bowl, mix almond milk and vanilla extract. Gradually add the almond milk mixture to the flour mixture, stirring until just combined. Transfer dough onto a floured surface and gently knead a few times until it comes together. Roll out dough to about 1-inch thickness and cut out rounds using a biscuit cutter. Place rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. While the shortcakes are baking, prepare the strawberries by tossing them with maple syrup, if desired, and set aside. To make the coconut whipped cream, scoop out the solid part of the chilled coconut cream into a mixing bowl, leaving the liquid behind. Add powdered sugar and vanilla extract to the coconut cream and whip until light and fluffy. Once the shortcakes are cooled, slice them in half horizontally. Top the bottom half of each shortcake with a generous spoonful of strawberries and coconut whipped cream. Place the top half of the shortcake on the filling and dollop more whipped cream on top. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Trading For Beginners

[moenkin]

The Instant Pot Mini makes it easy to make creamy, tasty mac and cheese. Great for a quick and filling meal.

Ingredients: 1 cup elbow macaroni. 1 cup shredded sharp cheddar cheese. 1/2 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 teaspoon mustard powder. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon black pepper. 1 cup milk. 2 tablespoons unsalted butter. 2 tablespoons all-purpose flour.

Instructions: Put black pepper, mustard powder, garlic powder, onion powder, cheddar cheese, mozzarella cheese, macaroni, and mozzarella cheese in the Instant Pot Mini. Melt the butter over medium heat in a different saucepan. Making a roux, stir in the flour until it's smooth. Whisk in the milk little by little until the mixture is smooth and gets thick. After adding the milk mixture to the Instant Pot Mini, make sure everything is well mixed. Place the lid on top and seal the valve. Cook for 5 minutes on high pressure. Quickly let go of the pressure, then carefully open the lid. Before serving, stir the mac and cheese and let it thicken for a few minutes.

Prep Time: 10 minutes

Cook Time: 5 minutes

Cumo – cincinnati urban ministry outreach

[moenkin]

Indulge in the rich and flavorful taste of Pork Filipino Bistek Tagalog. This traditional Filipino dish features thinly sliced pork marinated in a savory soy-calamansi sauce, cooked to perfection with onions and aromatic spices.

Ingredients: 1 lb pork sirloin or pork belly, thinly sliced. 1/2 cup soy sauce. 1/4 cup calamansi juice or lemon juice. 1/4 cup canola oil. 4 cloves garlic, minced. 1 large onion, sliced into rings. 1 teaspoon peppercorns. 1 bay leaf. 1/4 cup water. 2 tablespoons green onions, chopped for garnish. 2 hard-boiled eggs optional, for serving. 2 cups cooked white rice for serving.

Instructions: Soy sauce and calamansi juice should be mixed together in a bowl with thinly sliced pork. Let it sit there for at least 15 minutes. Warm up the canola oil in a big pan or wok over medium-high heat. Mix in the garlic and cook until it smells good. Spread the pork slices out in a pan and cook them until all sides are browned. Add the peppercorns, bay leaf, and water, then pour in the rest of the marinade. Let it cook on low heat for 15 to 20 minutes, or until the pork is soft and the sauce gets thick. Put in the sliced onions and cook them until they get soft and caramelized. Add some chopped green onions as a garnish. Put the Pork Filipino Bistek Tagalog on top of cooked white rice. If you want, you can add hard-boiled eggs on top as well. Have fun with this tasty and sour Filipino classic!

Prep Time: 20 minutes

Cook Time: 35 minutes

Snagem

[moenkin]

This German Potato Salad with Dill is a tangy and flavorful twist on the classic potato salad. The combination of bacon, onions, and dill creates a deliciously savory dish perfect for any occasion.

Ingredients: 1.5 lbs potatoes, thinly sliced. 6 slices bacon, diced. 1/2 cup chopped onion. 1/4 cup apple cider vinegar. 2 tablespoons granulated sugar. 1 tablespoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh dill.

Instructions: When the potatoes are soft, drain them and set them aside. Cook diced bacon in a skillet until it's crispy. Take the bacon out of the pan and set aside the drippings. Put chopped onion in the pan and cook it until it gets soft. Add the sugar, Dijon mustard, salt, and black pepper, and mix them in. Cook until everything is hot. Put the hot dressing on top of the cooked potatoes. Next, add the bacon that has been cooked and the chopped dill. Carefully toss to mix. You can serve it hot or cold.

Prep Time: 20 minutes

Cook Time: 20 minutes

Derive Event Hire

[moenkin]

This Best Chickpea Salad with Chimichurri is a refreshing and flavorful salad that's perfect for a healthy meal or a side dish. The combination of chickpeas, fresh vegetables, and a zesty chimichurri dressing creates a burst of flavors in every bite. It's a great addition to any summer picnic or barbecue.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cucumber, diced. 1/2 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, cilantro, parsley, and mint leaves. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour the chimichurri dressing over the chickpea salad and toss until well combined. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled and garnish with additional fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Forward man

[moenkin]

This Lemon and Elderflower Cake is a showstopper, combining the zesty brightness of lemon with the delicate floral notes of elderflower. It's perfect for celebrations and special occasions.

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 3/4 cup unsweetened almond milk. 1/2 cup olive oil. 1/4 cup fresh lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/2 cup elderflower cordial.

Instructions: Preheat oven to 350F 175C. Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix almond milk, olive oil, lemon juice, lemon zest, vanilla extract, and almond extract. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix. Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Once cakes are cool, brush the tops with elderflower cordial.

Prep Time: 20 minutes

Cook Time: 30 minutes

Biung Ismahasan

[moenkin]

These air fryer pickle chips are a delicious and healthier alternative to traditional deep-fried pickles. They come out perfectly crispy on the outside and tangy on the inside.

Ingredients: 1 cup dill pickle chips. 1/2 cup all-purpose flour. 1/2 cup panko breadcrumbs. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon black pepper. 2 large eggs, beaten.

Instructions: Preheat your air fryer to 400F 200C. In a shallow bowl, combine the flour, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, and black pepper. Dip each pickle chip into the beaten eggs, allowing any excess to drip off. Coat the pickle chip in the breadcrumb mixture, pressing the crumbs onto the pickle to adhere. Place the coated pickle chips in a single layer in the air fryer basket, making sure they are not touching. Air fry for 5-7 minutes, or until the pickle chips are golden brown and crispy. Flip them halfway through the cooking time for even browning. Remove the crispy pickle chips from the air fryer and let them cool slightly before serving. Enjoy your homemade crispy air fryer pickle chips with your favorite dipping sauce!

Prep Time: 15 minutes

Cook Time: 10 minutes

Matraquilhos Snookers

[moenkin]

This homemade whole grain gluten-free pasta is a nutritious alternative to traditional pasta, perfect for those with gluten sensitivities or those looking for a healthier option. Made with a blend of whole grain gluten-free flours and eggs, this pasta is easy to make and can be customized to your preferred shape and thickness.

Ingredients: 2 cups whole grain gluten-free flour blend. 1/2 teaspoon xanthan gum. 3 large eggs. 1 tablespoon olive oil. Water, as needed.

Instructions: In a large mixing bowl, combine the whole grain gluten-free flour blend and xanthan gum. Create a well in the center and add eggs and olive oil. Using a fork, gradually incorporate the flour mixture into the eggs and olive oil until a dough forms. If the dough seems dry, add water, 1 tablespoon at a time, until the dough comes together. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Divide the dough into smaller portions and roll out each portion into thin sheets using a pasta machine or rolling pin. Cut the rolled-out dough into desired pasta shapes, such as spaghetti, fettuccine, or lasagna sheets. Cook the pasta in a large pot of salted boiling water for 2-4 minutes, or until al dente. Drain the pasta and serve with your favorite sauce or toppings.

Prep Time: 20 minutes

Cook Time: 4 minutes

Basalt Choir

[moenkin]

This Low Carb Thanksgiving Garlic Green Beans side dish is tasty and good for you. It will go well with your holiday meal. When you roast green beans, they get soft and smell like garlic. Toasted almonds give them a nice crunch. Everyone will love this low-carb choice.

Ingredients: 1 lb fresh green beans, trimmed. 2 tbsp olive oil. 3 cloves garlic, minced. 1/4 cup sliced almonds. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Spread out the green beans that have been trimmed on a large baking sheet. Spread the minced garlic out evenly on top of the green beans after adding the olive oil. Toss the garlic and green beans together until the beans are well covered in oil and garlic. Add pepper and salt to taste. After the oven is hot, roast the green beans for 20 to 25 minutes, stirring them once halfway through, until they are soft and slightly caramelized. Slice the almonds and toast them in a dry skillet over medium heat for about 34 minutes, or until they turn golden brown. Do this while the green beans roast. Keep a close eye on them to keep them from burning. When the green beans are done, take them out of the oven and put them in a dish to serve. The green beans should have the toasted almonds on top of them. As a tasty low-carb side dish for Thanksgiving, serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Mr Harris First Grade

[moenkin]

Enjoy the flaky and delicious goodness of gluten-free pastry with this easy recipe. Perfect for both sweet and savory dishes.

Ingredients: 1 1/4 cups gluten-free all-purpose flour. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice-cold water. 1 tablespoon apple cider vinegar. 1 egg optional, for egg wash.

Instructions: Put the gluten-free all-purpose flour and salt in a bowl and mix them together. Add the cold, cubed butter to the flour mixture. Cut the butter into the flour with your fingers or a pastry cutter until the mixture looks like big crumbs. Put the ice-cold water and apple cider vinegar in a different small bowl and mix them together. Pour the liquid mixture into the flour and butter mixture slowly while stirring with a fork. Do this until the dough comes together. A teaspoon at a time, add more ice-cold water if it's too dry. Roll the dough into a ball, cover it with plastic wrap, and put it in the fridge for at least 30 minutes. Turn on your oven and heat it up to 375F 190C. On a lightly floured surface, roll out the chilled pastry dough to the thickness you want. If you want to line a pie dish with the dough, roll it out and cut it into shapes with cookie cutters. If you want the pastry to be golden, beat the egg and brush it over it. The pastry should be baked in a hot oven for 12 to 15 minutes, or until it turns golden brown. Take it out of the oven and let it cool a bit before using it in your favorite pastry recipe or to fill with sweet or savory fillings of your choice.

Prep Time: 45 minutes

Cook Time: 15 minutes

mia era

[moenkin]

This Coconut Tea Green Smoothie is a refreshing and nutritious drink that combines the flavors of coconut, green tea, and fresh spinach. It's a perfect way to start your day or to enjoy as a healthy snack.

Ingredients: 1 cup coconut milk. 1 cup brewed green tea, cooled. 1 ripe banana. 1 cup fresh spinach leaves. 1 tablespoon honey adjust to taste. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Fill a blender with all of the ingredients. Blend until creamy and smooth. If desired, add more honey to adjust the sweetness based on your taste. Transfer into glasses and serve right away. Savor your Green Smoothie with Coconut Tea!

Prep Time: 5 minutes

Cook Time: 0 minutes

Athirah Md Desa

[moenkin]

These Green Goddess Salmon Burgers are a tasty change from regular burgers. They have fresh salmon, herbs, and a Green Goddess sauce that makes them taste great. Perfect for a tasty and light meal.

Ingredients: 1 lb fresh salmon fillet, skinless. 1/4 cup breadcrumbs. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 1/4 cup fresh chives, chopped. 1 tsp lemon zest. Salt and pepper to taste. 4 burger buns. Lettuce leaves and tomato slices for garnish.

Instructions: Cut the salmon into small cubes and place in a food processor. Pulse the salmon until it reaches a coarse texture, but do not overprocess. In a mixing bowl, combine the processed salmon, breadcrumbs, mayonnaise, minced garlic, chopped parsley, basil, chives, lemon zest, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a grill or skillet over medium-high heat and lightly oil it to prevent sticking. Grill or pan-fry the salmon patties for about 4-5 minutes per side, or until they are cooked through and have a nice golden crust. Toast the burger buns on the grill for a minute or until they're lightly browned. Assemble the burgers by placing a salmon patty on the bottom half of each bun. Top with lettuce leaves and tomato slices. Spread additional Green Goddess sauce on the top half of the buns and place them on top of the burgers. Serve hot and enjoy your Green Goddess Salmon Burgers!

Prep Time: 20 minutes

Cook Time: 10 minutes

Amphitheatre Primary School

[moenkin]

You can enjoy this Vegan Steak Panini with Horseradish Aioli, which has vegan steak slices, melty cheese, and a tangy horseradish aioli. Great for a quick and tasty dinner or lunch!

Ingredients: 4 vegan steak slices. 4 slices of vegan cheese. 8 slices of ciabatta bread. 1/2 cup vegan mayonnaise. 2 tablespoons prepared horseradish. 1 tablespoon lemon juice. 1 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat a panini press or grill pan. In a small bowl, mix vegan mayonnaise, prepared horseradish, lemon juice, garlic powder, salt, and pepper to make the aioli. Spread the aioli evenly on each slice of ciabatta bread. Layer vegan steak slices and cheese on half of the bread slices. Top with the remaining bread slices to form sandwiches. Brush the outside of each sandwich with olive oil. Place the sandwiches on the preheated panini press or grill pan. Cook for 3-5 minutes, or until the bread is golden brown and crispy, and the cheese is melted. Remove from the panini press or grill pan, slice, and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Winters Pen

[moenkin]

A refreshing Thai-inspired salad that combines the nutty flavors of black rice and quinoa with a medley of fresh vegetables, herbs, and a zesty sesame-lime dressing. This salad is packed with both flavor and nutrients, making it a delicious and healthy choice for any occasion.

Ingredients: 1 cup black rice, cooked. 1 cup quinoa, cooked. 1 cup mixed vegetables bell peppers, carrots, cucumber, etc., finely chopped. 1/2 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, chopped. 1/4 cup dried cranberries or raisins. 2 tablespoons sesame oil. 2 tablespoons soy sauce. 2 tablespoons lime juice. 1 tablespoon honey or maple syrup. 1 clove garlic, minced. 1 teaspoon fresh ginger, minced. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the cooked black rice and quinoa. Add the mixed vegetables, cilantro, mint leaves, roasted peanuts, and dried cranberries or raisins to the bowl. In a separate small bowl, whisk together the sesame oil, soy sauce, lime juice, honey or maple syrup, minced garlic, and minced ginger to make the dressing. Season with salt and pepper to taste. Pour the dressing over the salad and toss everything together until well combined. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve the Thai Black Rice Quinoa Salad cold, garnished with additional chopped herbs or peanuts if desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

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