Molly Irwin

journal of scientific research and advances - chez lotus - wiseyoungman2 - isabella morgenthal - polboske

[mollyirwin]

These gluten-free cookies are a delightful treat for anyone with a love for peanut butter and chocolate. They are quick to make and perfect for satisfying your sweet cravings without any gluten.

Ingredients: 1 cup gluten-free rolled oats. 1 cup creamy peanut butter. 1/2 cup honey. 1 egg. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/2 cup gluten-free chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, honey, egg, baking soda, and vanilla extract in a bowl and mix them together. Mix everything together well. As you mix the peanut butter and chocolate chips, add the gluten-free rolled oats and chocolate chips. Place spoonfuls of cookie dough on the baking sheet that has been prepared, leaving space between each one. With a fork, make a crisscross pattern on top of each cookie and flatten it a bit. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with your tasty gluten-free chocolate chip peanut butter oatmeal cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

ems cakes and baking

[mollyirwin]

These Keto Chicken Enchiladas are a delicious low-carb twist on a classic favorite. Packed with flavor and cheesy goodness, they are sure to satisfy your cravings without compromising your keto lifestyle.

Ingredients: 2 cups cooked shredded chicken. 1 cup shredded mozzarella cheese. 1/4 cup diced onion. 1/4 cup diced bell pepper. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup enchilada sauce sugar-free for keto. 4 low-carb tortillas. Fresh cilantro, for garnish. Sour cream, for serving.

Instructions: Before you start cooking, heat the oven to 375F 190C. The onion, bell pepper, and garlic should be cooked in a skillet over medium-low heat until they become soft. To the pan, add the black pepper, chili powder, cumin, paprika, salt, and shredded chicken. Stir every once in a while for two to three minutes. Put a little enchilada sauce on the bottom of a baking dish. Put an equal amount of the chicken mixture on each low-carb tortilla. Then, roll them up and put them in the baking dish seam-side down. Cover the rolled tortillas with the rest of the enchilada sauce. Then, top them with shredded mozzarella cheese. Put it in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese melts and bubbles. Serve with sour cream and fresh cilantro on top. Have fun with your chicken enchiladas!

Prep Time: 15 minutes

Cook Time: 20 minutes

karpeles manuscript library

[mollyirwin]

With everything bagel seasoning, these are a keto take on traditional deviled eggs. They make a tasty and filling snack or appetizer.

Ingredients: 6 hard-boiled eggs. 2 tbsp cream cheese, softened. 1 tbsp mayonnaise. 1 tsp Dijon mustard. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper, to taste. Everything bagel seasoning, for garnish.

Instructions: Peel the hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. To the yolks, add cream cheese, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mash and mix until well combined and creamy. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle everything bagel seasoning over the filled eggs. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy your Keto Everything Bagel Deviled Eggs!

Prep Time: 15 minutes

Cook Time: 15 minutes

bridal makeup by michelle

[mollyirwin]

These vegan banana chocolate chip muffins are soft, fluffy, and taste great with sweet bananas. They're great for breakfast or as a snack!

Ingredients: 2 ripe bananas, mashed. 1/3 cup maple syrup. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, mix together the mashed bananas, maple syrup, almond milk, and vanilla extract. Add the almond flour, coconut flour, baking soda, and cinnamon to the wet ingredients and mix until well combined. Fold in the vegan chocolate chips. Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

congreso

[mollyirwin]

A delicious gluten-free alternative to traditional Thanksgiving stuffing, made with quinoa, vegetables, cranberries, and pecans. It's packed with flavor and perfect for those with gluten sensitivities.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 stalks celery, diced. 2 carrots, diced. 1 cup mushrooms, sliced. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1 teaspoon dried sage. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water and drain. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onions, garlic, celery, and carrots. Saut for 5-7 minutes, or until vegetables are tender. Add mushrooms and saut for an additional 5 minutes. Stir in dried cranberries, chopped pecans, dried sage, dried thyme, salt, and pepper. Once quinoa is cooked, fluff it with a fork and transfer it to the skillet with the sauted vegetables. Mix everything together in the skillet and cook for another 2-3 minutes to combine flavors. Serve hot and enjoy your gluten-free quinoa stuffing!

Prep Time: 15 minutes

Cook Time: 25 minutes

toet

[mollyirwin]

This Roasted Broccoli-Pepita Pesto Pasta is a flavorful and satisfying vegan, gluten-free dish. Roasted broccoli adds a deliciously nutty flavor and crisp texture, while the pepita pesto brings a rich and creamy element to the pasta. Perfect for a quick and easy weeknight meal!

Ingredients: 1 head broccoli, chopped into florets. 2 tablespoons olive oil, divided. Salt and pepper, to taste. 1 cup pepitas pumpkin seeds. 2 cloves garlic, minced. 2 cups fresh basil leaves. 1/4 cup nutritional yeast. 1/4 cup lemon juice. 1/4 cup water. 12 ounces gluten-free pasta of choice. Optional toppings: crushed red pepper flakes, fresh basil leaves.

Instructions: Preheat oven to 400F 200C. On a baking sheet, toss broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly crispy. In a skillet over medium heat, toast pepitas until lightly golden and fragrant, about 3-5 minutes. Remove from heat and let cool slightly. In a food processor, combine toasted pepitas, garlic, basil leaves, nutritional yeast, lemon juice, water, remaining olive oil, salt, and pepper. Blend until smooth and well combined, scraping down the sides as needed. Cook pasta according to package instructions until al dente. Drain and return to the pot. Toss cooked pasta with roasted broccoli and pesto sauce until evenly coated. Serve hot, garnished with crushed red pepper flakes and fresh basil leaves if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

fils et navettes filsetnavettes

[mollyirwin]

For a tasty plant-based take on traditional tacos, try these BBQ Tempeh Tacos. Fresh vegetables and vegan sour cream go great with the smoky and salty BBQ tempeh. They taste great and are easy to make!

Ingredients: 8 oz tempeh, crumbled. 1/2 cup BBQ sauce. 1 tsp olive oil. 1/2 tsp smoked paprika. 1/2 tsp cumin. 1/4 tsp garlic powder. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1/2 cup vegan sour cream. Lime wedges for garnish.

Instructions: Break up the tempeh and add it to a bowl. Add BBQ sauce, smoked paprika, cumin, garlic powder, salt, and pepper. Set a pan on medium heat and add the olive oil. After you add the tempeh mixture, cook for 5 to 7 minutes, until everything is hot and slightly crispy. Follow the directions on the package to warm the taco shells up in the oven. Put the tacos together by putting some of the BBQ tempeh mixture, shredded lettuce, diced tomatoes, red onion, and cilantro in each shell. Put vegan sour cream on top and add lime wedges for decoration. Serve your BBQ Tempeh Tacos right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

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[mollyirwin]

These Sichuan Spicy Vegan Wontons are a delicious and satisfying dish with a spicy kick. The filling is made with tofu and napa cabbage, seasoned with Sichuan peppercorns and chili oil, and served in a flavorful vegetable broth.

Ingredients: 1 pack of vegan wonton wrappers. 1 cup of finely chopped napa cabbage. 1/2 cup of crumbled firm tofu. 2 cloves of garlic, minced. 2 tablespoons of soy sauce. 1 tablespoon of sesame oil. 1 tablespoon of Sichuan peppercorns, toasted and ground. 1 teaspoon of chili oil adjust to taste. 1/2 teaspoon of grated ginger. 1/4 cup of chopped green onions. 1/4 cup of vegetable broth. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: Cut up the napa cabbage and put it in a large bowl. Add the crumbled tofu, minced garlic, soy sauce, sesame oil, Sichuan peppercorns, chili oil, grated ginger, and chopped green onions. Combine well. Place a wonton wrapper on the table and fill it with a small amount of the filling. Wet your finger and run it along the edges of the wonton wrapper. To make a triangle, fold the wrapper in half and press the edges together to seal. Do it again with the rest of the filling and wrappers. Add a little salt to water in a big pot and bring it to a boil. Add the wontons slowly to the boiling water. Cook for three to four minutes, or until they float to the top. Make the sauce while the wontons are cooking. Add salt and pepper to taste and heat the vegetable broth in a different saucepan. With a slotted spoon, move the wontons to serving bowls after they are done cooking. Add the hot vegetable broth to the wontons and top them with chopped cilantro. Sichuan Spicy Vegan Wontons are ready to eat right away.

Prep Time: 30 minutes

Cook Time: 10 minutes

fremont asian christian church

[mollyirwin]

These Peanut Butter Cup Apple Nachos are a delightful vegan treat that combines the sweetness of apples with the richness of peanut butter and chocolate. It's a perfect snack or dessert for any occasion.

Ingredients: 2 large apples, cored and thinly sliced. 1/4 cup creamy peanut butter. 1 tablespoon maple syrup. 1/4 cup vegan chocolate chips. 2 tablespoons chopped peanuts. 2 tablespoons shredded coconut optional.

Instructions: Put the apple slices on a plate for serving. The peanut butter and maple syrup should be mixed well in a small bowl. Pour over the apple slices. If you want, you can add shredded coconut, chopped peanuts, and vegan chocolate chips on top of the apples. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

green door studio

[mollyirwin]

These shrimp and spinach quinoa cakes are a delicious and nutritious option for a light meal or appetizer. Packed with protein from the shrimp and quinoa, and loaded with flavor from the spinach, garlic, and Parmesan cheese, they are sure to please your taste buds!

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup cooked quinoa. 2 cups fresh spinach, chopped. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 2 cloves garlic, minced. 1 teaspoon lemon zest. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm the oven up to 190C 375F. Pulse shrimp in a food processor until they are very small pieces. Fry the quinoa, chop the spinach, add the breadcrumbs, Parmesan cheese, beaten egg, minced garlic, lemon zest, salt, and pepper. Mix everything together in a large bowl. Mix everything together well. Little patties should be made from the mixture. Set a pan on medium heat and add the olive oil. The quinoa cakes should be cooked for three to four minutes on each side, or until they turn golden brown. Place the cakes on a baking sheet that has parchment paper on it. After the oven is hot, bake for 10 to 12 minutes, or until the food is done all the way through. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 20 minutes

silly squishy

[mollyirwin]

The roasted vegetables, tender brown rice, and fresh herbs in this Brown Rice Ratatouille Salad make it a hearty and flavorful vegan dish. You can eat it for lunch or as a side dish for dinner. It's a tasty way to enjoy a wide range of seasonal fruits and vegetables that are also full of good nutrients and bright colors.

Ingredients: 2 cups cooked brown rice. 1 small eggplant, diced. 1 small zucchini, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons balsamic vinegar. 1 cup cherry tomatoes, halved. 1/4 cup chopped fresh basil leaves.

Instructions: Preheat oven to 400F 200C. In a large baking dish, toss diced eggplant, zucchini, bell peppers, onion, and garlic with olive oil, thyme, salt, and pepper. Roast in the preheated oven for 25-30 minutes or until vegetables are tender and slightly browned, stirring occasionally. In a large bowl, combine cooked brown rice and roasted vegetables. Add balsamic vinegar, cherry tomatoes, and chopped basil leaves. Toss gently to combine. Adjust seasoning if needed. Serve warm or chilled.

Prep Time: 15 minutes

Cook Time: 30 minutes

roberto stefani

[mollyirwin]

Crepe Rellenos de Marisco are savory seafood-filled crepes that make for a delicious and elegant meal. The combination of shrimp, crab meat, and fresh vegetables inside a tender crepe is a delightful treat for seafood lovers.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 1/4 teaspoon salt. 2 tablespoons butter, melted. 1/2 cup cooked shrimp, chopped. 1/2 cup cooked crab meat, flaked. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup grated cheese your choice. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Put flour, eggs, milk, 1/4 teaspoon salt, and melted butter in a blender. Mix until it's smooth. Put olive oil in a nonstick skillet and heat it over medium heat. Pour 1/4 cup of the crepe batter into the pan and swirl it around to cover the bottom evenly. If the edges start to lift and the bottom gets a little brown, it's done cooking. The crepe should be cooked on the other side for another minute or two, or until it turns golden. Do it again with the rest of the batter, and stack the cooked crepes on a plate. Dice the onions and bell peppers and saut them in a different pan until they get soft. Then add the tomato chunks and cook for two more minutes. Season the crab meat and shrimp with salt and pepper, then add them to the pan. Cook for three to four minutes, until everything is hot. To put it together, lay out a crepe on a flat surface and spoon some of the seafood mixture into the middle of it. On top of the seafood mix, sprinkle grated cheese. To make a rectangle, fold the sides of the crepe over the filling. When you serve the Crepe Rellenos de Marisco, top them with cheese and any extra seafood mixture that you have left. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

public art

[mollyirwin]

Enjoy the iconic flavors of a Smoked Meat Sandwich from Bowery Diner in the heart of New York City. This classic sandwich combines tender smoked meat, Swiss cheese, sauerkraut, and Russian dressing for a mouthwatering experience.

Ingredients: 1 lb smoked meat e.g., pastrami or corned beef. 2 slices rye bread. 2 slices Swiss cheese. 1/4 cup sauerkraut. 2 tbsp Russian dressing. 1/2 dill pickle spear.

Instructions: In a pan over medium-low heat, warm up the smoked meat. In a toaster or on a griddle, toast the rye bread slices until they are just barely browned. Toast the bread or put a slice of Swiss cheese on each piece and melt them under the broiler. Place the smoked meat that has been warmed up on one piece of bread. Put Russian dressing and sauerkraut on top. Cover with the other piece of bread and melt the cheese on top to make a sandwich. Put a dill pickle spear on the side and serve the food hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

skelleftea hundungdom lank till annan webbplats oppnas i nytt fonster

[mollyirwin]

A flavorful and creamy Cajun chicken pasta cooked in one skillet for easy cleanup. This dish combines tender chicken, colorful bell peppers, and a creamy Cajun-spiced sauce for a satisfying meal that's ready in no time.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons Cajun seasoning. 2 tablespoons olive oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 8 ounces penne pasta, cooked al dente. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, toss the sliced chicken breasts with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside. In the same skillet, add the sliced bell peppers and onion. Cook until softened, about 4-5 minutes. Add minced garlic to the skillet and cook for an additional 1-2 minutes. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in heavy cream and bring to a simmer. Let simmer for 2-3 minutes. Add cooked penne pasta and grated Parmesan cheese to the skillet. Stir until cheese is melted and sauce is thickened. Return cooked chicken to the skillet and toss to combine with the pasta and sauce. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

pamela daley

[mollyirwin]

This Green Chile Chicken Enchilada Dip is a creamy, cheesy, and flavorful appetizer that combines all the delicious elements of green chile chicken enchiladas into a crowd-pleasing dip.

Ingredients: 2 cups shredded cooked chicken. 1 8 oz package cream cheese, softened. 1 cup sour cream. 1 4 oz can diced green chiles, drained. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro, for garnish optional.

Instructions: Warm the oven up to 175F 350C. Put shredded chicken, cream cheese, sour cream, diced green chiles, Monterey Jack cheese, cheddar cheese, ground cumin, chili powder, garlic powder, salt, and black pepper in a large bowl. Mix the ingredients together until they are well mixed. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until it's hot and bubbly. If you want, you can add chopped fresh cilantro as a garnish before serving. Warm it up and serve it with tortilla chips or sliced bread.

Prep Time: 10 minutes

Cook Time: 25 minutes

usability conference

[mollyirwin]

Indulge in the delightful layers of red velvet cake, creamy cheese mixture, fresh strawberries, and whipped cream in this luscious Red Velvet Trifle.

Ingredients: 2 cups red velvet cake, crumbled. 2 cups cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups whipped cream. 1 cup strawberries, sliced. 1/2 cup chocolate shavings.

Instructions: In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. In serving glasses, layer crumbled red velvet cake at the bottom. Add a layer of the cream cheese mixture on top of the cake layer. Top it with a layer of sliced strawberries and whipped cream. Repeat the layers until the glass is filled, finishing with a dollop of whipped cream on top. Garnish with chocolate shavings. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

the commentators club

[mollyirwin]

These White Cream Cupcakes are a delightful treat with a tender crumb and a creamy filling. They're perfect for any special occasion or as a sweet indulgence anytime.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup sour cream. 1/4 cup heavy cream. For the White Cream Filling:. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 2 tbsp heavy cream. 1/2 tsp vanilla extract. For the Buttercream Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2-3 tbsp heavy cream. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the sour cream and heavy cream until the batter is smooth and well combined. Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the white cream filling. In a small bowl, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth. Set aside. Once the cupcakes are done baking, remove them 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, use a cupcake corer or a small knife to create a hole in the center of each cupcake. Fill each hole with the white cream filling. Prepare the buttercream frosting by creaming together the softened butter, powdered sugar, heavy cream, and vanilla extract until light and fluffy. Adjust the consistency with more heavy cream if needed. Frost the filled cupcakes with the buttercream frosting using a piping bag or a knife. Decorate the cupcakes as desired with sprinkles or additional toppings. Serve and enjoy your delicious White Cream Cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

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