Molly Irwin

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

[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

i am wanda

[mollyirwin]

A delicious and easy slow cooker recipe for tender shredded chicken cooked in flavorful enchilada sauce, perfect for making tacos, burritos, salads, or serving over rice.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup shredded cheddar cheese. 1/2 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Optional toppings: sliced avocado, diced tomatoes, sour cream.

Instructions: In a slow cooker, place chicken breasts at the bottom. Pour enchilada sauce and diced green chilies over the chicken. Sprinkle ground cumin, garlic powder, onion powder, salt, and pepper over the top. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through. About 30 minutes before serving, shred the chicken using two forks and stir in shredded cheddar cheese and chopped cilantro. Cover and let it cook for an additional 30 minutes until cheese is melted. Serve the enchilada chicken hot with optional toppings such as sliced avocado, diced tomatoes, and sour cream.

Prep Time: 10 minutes

Cook Time: 240 minutes

cik audio video

[mollyirwin]

These Garlic Brown Sugar Chicken Thighs are a perfect combination of sweet and savory. The brown sugar caramelizes beautifully, creating a delicious glaze that coats the tender chicken thighs. It's an easy and flavorful dish that's sure to become a family favorite.

Ingredients: 6 chicken thighs. 6 cloves garlic, minced. 1/4 cup brown sugar. 2 tablespoons olive oil. 1 tablespoon soy sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together minced garlic, brown sugar, olive oil, soy sauce, Worcestershire sauce, dried thyme, salt, and pepper. Place the chicken thighs in a baking dish. Pour the garlic brown sugar mixture over the chicken thighs, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the skin is crispy and caramelized. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

rodrigo arenas carter

[mollyirwin]

With a Cajun twist, Sugarcane-Glazed Spareribs are a great barbecue classic. Cajun seasoning gives it a spicy kick, and the sugarcane-based marinade gives it a sweet and savory taste. This is perfect for people who like to grill and eat bold, tasty barbecue dishes.

Ingredients: 3 lbs spareribs. 1 cup sugarcane juice. 1/2 cup soy sauce. 1/4 cup apple cider vinegar. 3 cloves garlic, minced. 2 teaspoons Cajun seasoning. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste.

Instructions: Soy sauce, apple cider vinegar, minced garlic, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper should all be mixed together in a bowl to make the marinade. Pour half of the marinade over the spareribs in a large plastic bag that can be closed again and again. Put the bag in the fridge for at least 4 hours, or overnight for better taste. Set your grill or barbecue to medium-high heat. Take the spareribs out of the sauce and let them cool down at room temperature. Put the spareribs on a grill that has already been heated up. Cook for 25 to 30 minutes, turning them over every so often, until they are browned and slightly charred. During the last 10 minutes of cooking, brush the spareribs with the rest of the marinade to make a tasty glaze. If you want the spareribs to rest for a while, take them off the grill after they are fully cooked and glazed. Cut the spareribs in half down the middle, and serve them hot with your favorite chicken or pork sides.

Prep Time: 240 minutes

Cook Time: 30 minutes

zit je psina outdoor nejen se psy

[mollyirwin]

Sunrise Marmalade is a sweet and tangy citrus jam with a hint of ginger. It's perfect for spreading on toast or using as a topping for desserts.

Ingredients: 4 cups of oranges, peeled and diced. 2 lemons, juiced and zested. 1 grapefruit, juiced and zested. 6 cups of granulated sugar. 1/2 cup of water. 1/4 teaspoon of ginger powder.

Instructions: Diced oranges, lemon juice, grapefruit juice, and grapefruit zest should all be combined in a big pot. Incorporate the water and granulated sugar into the saucepan, ensuring that all the ingredients are well combined. After putting the pot on medium-high heat, raise the temperature to a boil. After it reaches a boil, lower the heat to medium-low and simmer, stirring from time to time, for approximately 45 minutes. Stir in the ginger powder and take the marmalade off the heat when it thickens and reaches the desired consistency. Transfer the warm marmalade into sterile jars and fasten them shut right away. Before storing the marmalade in a cool, dark location, let it cool to room temperature. Savor your homemade Sunrise Marmalade as a delectable condiment or on toast!

Prep Time: 20 minutes

Cook Time: 45 minutes

ama des petits saint loupiens

[mollyirwin]

These Maple Bacon Donuts are the ideal balance of sweet and savory. Savor them now. Made with a batter infused with maple, these delectable treats are drizzled with a sweet maple glaze and topped with a generous amount of crispy bacon bits. They make a delicious dessert or breakfast!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 1/4 cup pure maple syrup. 1 large egg. 1/2 tsp vanilla extract. 4-6 strips of cooked bacon, crumbled for topping. 1/2 cup powdered sugar. 2-3 tbsp pure maple syrup for glaze.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together the buttermilk, melted butter, maple syrup, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter into the greased donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes or until the donuts spring back when lightly touched and are golden brown. Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the donuts are cooling, make the maple glaze by whisking together the powdered sugar and maple syrup until smooth. Once the donuts are cool, dip each one into the maple glaze, allowing any excess to drip off. Sprinkle crumbled bacon on top of the glazed donuts while the glaze is still wet. Let the glaze set for a few minutes before serving. Enjoy your Maple Bacon Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

szolnoki bagdetta teny szt k fajtaklubja

[mollyirwin]

Enjoy the smoothest and creamiest chocolate fudge you've ever had. This recipe is great for satisfying your sweet tooth and is sure to please everyone. And if you like your fudge with a bit of crunch and fluffy, you can make it your own by adding nuts and mini marshmallows.

Ingredients: 3 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon pure vanilla extract. 1/4 teaspoon salt. 1 cup chopped nuts optional. 1/2 cup mini marshmallows optional.

Instructions: Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal. In a medium-sized microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave the mixture in 30-second intervals, stirring each time, until the chocolate and butter are completely melted and the mixture is smooth. Stir in the vanilla extract and salt until well combined. If desired, fold in the chopped nuts and mini marshmallows for added texture and flavor. Pour the mixture into the prepared baking pan and spread it evenly. Refrigerate the fudge for at least 2 hours, or until it is firm and set. Once the fudge has set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into small squares or rectangles. Serve and enjoy your world's smoothest chocolate fudge!

Prep Time: 10 minutes

Cook Time: 5 minutes

ccesl

[mollyirwin]

Enjoy the exquisite combination of coffee and chocolate with these delectable mocha macarons. Their crisp shell gives way to a luscious mocha ganache, creating a flavor and texture symphony.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 30g granulated sugar. 1 tbsp cocoa powder. 1 tsp instant coffee. Pinch of salt. Mocha ganache for filling.

Instructions: Sift almond flour, powdered sugar, cocoa powder, and instant coffee together. In a separate bowl, beat aged egg whites with a pinch of salt until foamy. Gradually add granulated sugar while continuing to beat, until stiff peaks form. Fold the dry ingredient mixture into the egg whites until smooth and shiny. Transfer the batter into a piping bag with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Tap the baking sheet to release air bubbles and let the macarons rest for 20-30 minutes. Preheat the oven to 300F 150C. Bake the macarons for 12-15 minutes, rotating the sheet halfway through. Once done, let the macarons cool completely before removing them from the sheet. Pair up macaron shells of similar sizes. Fill a piping bag with mocha ganache and pipe a small amount onto one shell, then sandwich with another. Gently press the shells together to spread the ganache. Store the macarons in an airtight container in the refrigerator for 24 hours before enjoying.

Prep Time: 45 minutes

Cook Time: 15 minutes

camp broadway buffalo

[mollyirwin]

These healthy chicken tacos are a delicious and wholesome option for taco night. Packed with lean protein and fresh veggies, they're a satisfying and nutritious meal.

Ingredients: 1 lb boneless, skinless chicken breast. 1 tbsp olive oil. 1 packet taco seasoning. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/2 cup diced onions. 1/4 cup chopped cilantro. 1/4 cup low-fat Greek yogurt. 1/4 cup shredded cheese. 8 small whole wheat tortillas. Salt and pepper to taste.

Instructions: Season the chicken breasts with taco seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken breasts for 5-7 minutes per side or until cooked through. Remove chicken from the skillet and let it rest for a few minutes before slicing it into strips. Warm the tortillas in the skillet for about 30 seconds per side. Assemble tacos: Place sliced chicken, lettuce, tomatoes, onions, cilantro, and cheese on each tortilla. Top with a dollop of Greek yogurt. Serve and enjoy your healthy chicken tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

wich day sandwiches

[mollyirwin]

Enjoy the tastes of the tropics with this tasty Tropical Breeze Smoothie. It has the right amount of sweet and sour fruits, along with honey and coconut. This smoothie will take you to a tropical paradise, whether you're starting your day or need a pick-me-up in the middle of the day.

Ingredients: 1 cup frozen pineapple chunks. 1/2 cup frozen mango chunks. 1/2 cup frozen banana slices. 1/2 cup coconut milk. 1/2 cup orange juice. 1 tablespoon honey. 1/4 teaspoon vanilla extract. Ice cubes optional.

Instructions: Place the frozen pineapple, mango, and banana in a blender. Add the coconut milk, orange juice, honey, and vanilla extract to the blender. If you prefer a thicker smoothie, you can also add a few ice cubes. Blend everything until smooth and creamy. Taste and adjust the sweetness by adding more honey if needed. Pour the tropical breeze smoothie into glasses and serve immediately. Enjoy your refreshing tropical treat!

Prep Time: 5 minutes

Cook Time: 0 minutes

la casa del direttore