Moorkas

great lakes book bash - airship blimp - st. paul's - side by side experiences - Lecturas del Holocausto

[moorkas]

Indulge in the rich flavors of this Slow Cooker Pork and Beans recipe. The combination of tender pork, savory beans, and a sweet molasses-based sauce creates a hearty and comforting dish that's perfect for easy weeknight dinners.

Ingredients: 1 lb dried navy beans, soaked overnight. 1 lb pork shoulder, cubed. 1 onion, finely chopped. 3 cloves garlic, minced. 1/2 cup molasses. 1/4 cup brown sugar. 1/4 cup ketchup. 2 tablespoons Dijon mustard. 1 teaspoon salt. 1/2 teaspoon black pepper. 4 cups chicken broth. Water as needed.

Instructions: Place the soaked navy beans, cubed pork shoulder, chopped onion, and minced garlic in the slow cooker. In a bowl, mix molasses, brown sugar, ketchup, Dijon mustard, salt, and black pepper to create the sauce. Pour the sauce over the beans and pork in the slow cooker. Add chicken broth and enough water to cover the ingredients. Stir well, ensuring the sauce is evenly distributed. Cover and cook on low for 8-10 hours or until the beans are tender and the pork is cooked through. Before serving, check the seasoning and adjust if necessary. Serve the delicious Slow Cooker Pork and Beans hot, paired with crusty bread or rice. Perfect for a comforting and hearty meal, especially on cold days or when you want a hassle-free dinner!

Prep Time: 20 minutes

Cook Time: 8-10

brian clay

[moorkas]

These Keto Green Chile Chicken Enchiladas are a low-carb twist on a classic favorite. Packed with flavor and cheesy goodness, they're sure to satisfy your cravings while keeping you on track with your ketogenic or THM-S diet.

Ingredients: 2 cups cooked shredded chicken breast. 1 cup diced green chiles. 1 cup shredded Monterey Jack cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 6 low-carb tortillas preferably almond flour-based. 1 cup sugar-free enchilada sauce.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine shredded chicken, diced green chiles, 1/2 cup of shredded Monterey Jack cheese, sour cream, cilantro, ground cumin, garlic powder, salt, and pepper. Spoon the chicken mixture evenly onto each low-carb tortilla and roll them up. Place the rolled tortillas seam-side down in a baking dish. Pour the enchilada sauce over the top of the rolled tortillas. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the enchiladas. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with additional cilantro if desired, and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

lucky dog rescue adoption center

[moorkas]

The Taco Fiesta Bubble Up Casserole is a tasty and simple dish that combines the tastes of tacos with the ease of a casserole. It's great for a family dinner or a fun party with a Mexican theme.

Ingredients: 1 lb ground turkey. 1 packet taco seasoning mix. 1 can 16 oz refrigerated buttermilk biscuits. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sliced black olives. 1/4 cup sliced jalapeos optional. 1/4 cup sliced green onions. 1/4 cup diced avocado. 1/4 cup crushed tortilla chips. Cooking spray.

Instructions: Start by heating the oven to 350F 175C. Over medium-low heat, cook the ground turkey in a large skillet until it turns brown and is fully cooked. Get rid of any extra fat. Add the taco seasoning mix and mix it well with the turkey. Cook for two more minutes. Cut the buttermilk biscuits that have been in the fridge into fourths. Spray cooking spray on a 9x13-inch baking dish. Spread the biscuit pieces out in the baking dish's bottom. The cooked turkey mixture should be spread on top of the biscuits. Spread the salsa out over the turkey mixture. Add the chopped cheddar cheese on top. The biscuits should be baked in a hot oven for 25 to 30 minutes, or until they are golden brown and done all the way through. Take it out of the oven and let it cool down a bit. Put the sour cream on top of the casserole. Add chopped cilantro, black olives, jalapeos if using, green onions, diced avocado, crushed tortilla chips, and diced tomatoes and red onions on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

The Pulse

[moorkas]

Indulge in the perfect combination of chocolate and raspberry with these delectable pie bars. They're easy to make and even easier to enjoy!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup raspberry jam. 1/2 cup semi-sweet chocolate chips. 1/4 cup chopped walnuts or pecans optional.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine flour, melted butter, sugar, and salt. Mix until crumbly. Press the mixture into the bottom of a greased 8x8 inch baking pan. Bake the crust for 15-18 minutes until lightly golden. Remove from the oven and spread raspberry jam evenly over the crust. Sprinkle chocolate chips and chopped nuts if using over the raspberry jam layer. Return the pan to the oven and bake for an additional 10-12 minutes, until the chocolate is melted and bubbly. Allow the bars to cool completely in the pan before cutting into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Mazibuko Productions

[moorkas]

With this delicious burger, you can enjoy the salty goodness of pastrami and Swiss cheese. It has just the right amount of flavors and textures to satisfy your burger cravings.

Ingredients: 4 pastrami slices. 4 Swiss cheese slices. 1 lb ground beef. 4 hamburger buns. 1/4 cup mayonnaise. 1/4 cup Dijon mustard. 1/2 cup sliced pickles. 1/4 cup sliced red onions. Lettuce leaves. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to each patty. Put the burger patties on the grill or griddle and cook for four to five minutes on each side, or until they're done the way you like them. Put a slice of Swiss cheese on top of each patty in the last minute of cooking and let it melt. Toast the buns on the grill until they are lightly browned while the patties are cooking. Put the Dijon mustard and mayonnaise in a small bowl and mix them together to make a sauce. Put the burgers together: Put some sauce on the bottom half of each bun. Start with a lettuce leaf on top of the sauce. Then add a slice of pastrami, a burger patty with cheese on top, sliced pickles, and sliced red onions. Put the other half of the bun on top. Put the Pastrami Swiss Burgers out hot and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

the walker lela foundation

[moorkas]

These delightful cake pops feature a combination of blue and purple velvet cake, making them not only delicious but visually stunning. Perfect for parties, celebrations, or simply as a sweet treat!

Ingredients: 1 box of blue velvet cake mix. 1 box of purple velvet cake mix. Ingredients required for cake mix eggs, oil, water. 1 cup cream cheese frosting. 2 cups white chocolate chips. Blue and purple food coloring. Cake pop sticks. Sprinkles optional.

Instructions: As directed on the package, prepare the blue and purple velvet cakes and preheat the oven. Permit the cakes to cool fully. In different bowls, crumble each cake into fine crumbs. Thoroughly blend in 1/2 cup of cream cheese frosting with the blue cake crumbs and another 1/2 cup with the purple cake crumbs. Shape the cake mixtures into balls by taking small portions of the blue and purple varieties. Put on a tray with linings. Blue and purple food coloring should be added to separate bowls of melted white chocolate chips until the desired color is reached. Before inserting each cake pop stick into a cake ball, dip it into melted chocolate. Let them sit in the fridge for approximately fifteen minutes. Cover the entire cake ball with melted chocolate by dipping each cake pop into the corresponding colored chocolate. Let extra run off. Reposition the cake pops onto the prepared tray to set after adding sprinkles, if preferred. Your delectable blue and purple cake pops are now ready for consumption!

Prep Time: 30 minutes

Cook Time: 20 minutes

albulaps

[moorkas]

This Healthy Instant Pot Mediterranean Beef over Cauliflower Mash is a flavorful and nutritious meal that's easy to prepare. Tender beef cooked with aromatic Mediterranean herbs and served over creamy cauliflower mash makes for a satisfying dish without the guilt.

Ingredients: 1.5 lbs beef stew meat. 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 cup diced tomatoes. 1/2 cup low-sodium beef broth. 1 tsp dried oregano. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 1 head cauliflower, cut into florets. 1/4 cup grated Parmesan cheese. 2 tbsp chopped fresh parsley.

Instructions: Add salt and pepper to the beef stew meat. To heat olive oil in the Instant Pot, press the "Saut" button. A little at a time, brown the beef, then take it out and set it aside. Put the onion and garlic in the pot and saut them until they get soft. Beef broth, oregano, thyme, and rosemary should all be stirred in now. Cover the pot with a lid and set the timer for 25 minutes. Then add the beef back to it. While the beef is cooking, steam the cauliflower until it is soft. Let the pressure out and open the lid when the beef is done. Add Parmesan cheese, salt, and pepper to the cauliflower and mash it up. Put the beef on top of the cauliflower mash and sprinkle chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

contemporary china studies 2022

[moorkas]

With this Low-Carb Cauliflower Crust Pizza recipe, you can enjoy a tasty pizza without feeling bad about it. This pizza crust is low in carbs and gluten-free because it is made from cauliflower. It still tastes like pizza, though.

Ingredients: 1 medium cauliflower head. 1/4 cup grated Parmesan cheese. 1/4 cup mozzarella cheese, shredded. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 large egg. 1/4 cup pizza sauce. 1/2 cup mozzarella cheese, shredded for topping. Toppings of your choice e.g., pepperoni, bell peppers, mushrooms. Fresh basil leaves for garnish.

Instructions: Start by heating the oven up to 450F 230C. Put the cauliflower florets in a food processor and pulse them until they look like rice or couscous. Put the cauliflower rice in a bowl that can go in the microwave. Cook for 4 to 5 minutes, or until the rice is soft. After the cauliflower has cooled, put it in a clean kitchen towel and squeeze out as much water as you can. Put the grated Parmesan cheese, 1/4 cup of mozzarella cheese, dried oregano, garlic powder, onion powder, salt, and black pepper in a bowl. Mix in the egg until everything is well mixed. Cover a baking sheet with parchment paper. Use your hands to shape the cauliflower mixture into a thin crust that is about 1/4-inch thick. After the oven is hot, bake the cauliflower crust for 12 to 15 minutes, or until it starts to turn golden brown. After taking the crust out of the oven, cover it with pizza sauce. Add the toppings of your choice and then sprinkle 1/2 cup of shredded mozzarella cheese on top of the sauce. Put the pizza back in the oven and bake for another 10 to 12 minutes, until the cheese is golden and bubbly. Before serving, sprinkle with fresh basil leaves. Enjoy your low-carb cauliflower crust pizza after you cut it up!

Prep Time: 20 minutes

Cook Time: 30 minutes

charlie bultitude

[moorkas]

Indulge in this delicious and Paleo-friendly dessert with the delightful flavors of lemon and vanilla bean. It's a creamy and satisfying custard that's perfect for any occasion.

Ingredients: 4 large eggs. 1/2 cup coconut milk. 1/4 cup honey. Zest of 1 lemon. 1 vanilla bean, seeds scraped out. Pinch of salt. Fresh berries for garnish optional.

Instructions: Set the oven temperature to 325F 160C. Eggs, coconut milk, honey, lemon zest, vanilla bean seeds, and a small pinch of salt should all be thoroughly mixed together in a mixing bowl. Spoon the custard mixture into individual ovenproof dishes or ramekins. The ramekins should be placed in a deep baking dish, with hot water added to the dish halfway up the sides of the ramekins. A water bath results from this. The custard should be set around the edges but still slightly jiggly in the center after 30 to 35 minutes of baking, so carefully transfer the baking dish to the preheated oven. The ramekins should be taken out of the water bath and allowed to come to room temperature. After that, chill for a minimum of two hours, or until thoroughly cold and solidified. If preferred, top the custard with fresh berries. Savor the Paleo Custard with Lemon Vanilla Beans!

Prep Time: 15 minutes

Cook Time: 35 minutes

Dester Hoekhoeve

[moorkas]

Take your nacho game to the next level with these slow cooker loaded BBQ pulled pork nachos. Packed with flavor, they're perfect for game day or any casual gathering.

Ingredients: 1.5 pounds pulled pork, cooked. 1 cup barbecue sauce. 1 bag tortilla chips. 2 cups shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced red onions. 1/4 cup chopped fresh cilantro. 1/4 cup sliced jalapeos. 1/2 cup sour cream.

Instructions: In a bowl, mix the pulled pork with barbecue sauce until well coated. Layer the tortilla chips on a large serving platter or baking sheet. Evenly distribute the pulled pork over the chips. Sprinkle shredded cheddar cheese over the pulled pork. Place the nachos under the broiler for a few minutes until the cheese is melted and bubbly. Remove from the oven and top with diced tomatoes, red onions, cilantro, and sliced jalapeos. Add dollops of sour cream over the nachos. Serve immediately and enjoy the deliciousness of loaded BBQ pulled pork nachos!

Prep Time: 15 minutes

Cook Time: 240 minutes

ASG Plumbing

[moorkas]

This recipe for black-eyed peas in the slow cooker is flavorful and filling, making it ideal for a cozy supper. The dish gains depth from the smoky flavor of the turkey leg or ham hock.

Ingredients: 1 lb dried black-eyed peas. 1 onion, chopped. 2 cloves garlic, minced. 1 ham hock or smoked turkey leg. 4 cups chicken broth. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. 1 bay leaf.

Instructions: Rinse and sort the black-eyed peas, removing any debris. Place the peas in the slow cooker along with chopped onion, minced garlic, and the ham hock or smoked turkey leg. Add chicken broth, salt, black pepper, cayenne pepper, and bay leaf to the slow cooker. Stir the ingredients well, ensuring that the peas are submerged in the broth. Cover and cook on low for 6-8 hours or until the peas are tender and cooked through. Before serving, remove the ham hock or turkey leg, shred the meat, and return it to the slow cooker. Adjust seasoning to taste and discard the bay leaf before serving. Serve the slow cooker black-eyed peas over rice or enjoy as a hearty soup.

Prep Time: 15 minutes

Cook Time: 360 minutes

argaret clark aquatic center

[moorkas]

A tasty potato salad that is creamy and comes with bacon bits and tangy ranch dressing.

Ingredients: 6 medium potatoes, peeled and cubed. 6 slices bacon, cooked and crumbled. 1/2 cup ranch dressing. 1/4 cup sour cream. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain the potatoes and let them cool slightly. In a large bowl, combine the cooked and crumbled bacon, ranch dressing, sour cream, and chopped green onions. Add the cooled potatoes to the bowl and gently toss until well coated with the dressing mixture. Season with salt and pepper to taste. Chill the potato salad in the refrigerator for at least 1 hour before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

murrumbateman pharmacy medical

[moorkas]

These air fryer garlic Parmesan chicken wings are crispy, flavorful, and a perfect appetizer or snack for any occasion. The combination of garlic, Parmesan cheese, and spices makes them irresistibly delicious.

Ingredients: 12 chicken wings. 1 cup bread crumbs. 1/2 cup grated Parmesan cheese. 2 teaspoons garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs. 2 tablespoons olive oil. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Preheat your air fryer to 400F 200C. In a bowl, combine the bread crumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. In another bowl, beat the eggs. Dip each chicken wing into the beaten eggs and then coat it with the breadcrumb mixture, pressing the crumbs onto the chicken to adhere. Place the breaded chicken wings in the preheated air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer. Drizzle the chicken wings with olive oil to help them get crispy. Cook the chicken wings in the air fryer for 25-30 minutes, flipping them halfway through, or until they are golden brown and cooked through with an internal temperature of 165F 74C. Remove the cooked chicken wings from the air fryer and let them cool for a minute. Sprinkle chopped fresh parsley over the hot chicken wings for extra flavor and garnish. Serve your delicious garlic Parmesan chicken wings with your favorite dipping sauce and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

WALSALL RADIO UK

[moorkas]

Indulge in the rich and flavorful taste of Maple Mustard Pork Belly. The combination of maple syrup, two types of mustard, and aromatic seasonings creates a delicious glaze that enhances the natural goodness of pork belly. Roasted to perfection, this dish is a delightful blend of sweet and savory.

Ingredients: 2 pounds pork belly, skin-on. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 2 tablespoons whole grain mustard. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 325F 163C. Show the pork belly's skin side to a cutting board. Make crisscross cuts in the skin with a sharp knife, being careful not to cut into the meat. Mix the Dijon mustard, whole grain mustard, minced garlic, dried thyme, salt, and pepper in a small bowl with a whisk. Set the pork belly in a pan to roast. Spread the maple mustard mixture all over the pork, making sure it gets into the skin that has been scored. Place the pork belly in an oven that has already been heated. Roast it for two to five hours, or until it is soft and the skin is golden. Take it out of the oven and let it cool down for a few minutes before cutting it. Place slices of the maple mustard pork belly on plates and drizzle any pan juices that are left over on top. It's easy to make

airship blimp

[moorkas]

You can make these air fryer chicken wings as a snack or as an appetizer for a party. They get really crispy without having to be deep-fried, and the seasoning gives them a great flavor boost.

Ingredients: 1 lb 450g chicken wings. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon cayenne pepper adjust to taste.

Instructions: For 5 minutes, heat your air fryer up to 400F 200C. Put the chicken wings in a large bowl and season them with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Toss the wings until they are well covered. In the air fryer basket, arrange the chicken wings that have been seasoned so that they don't touch each other. Air fry the chicken wings at 400F 200C for 20 to 25 minutes, flipping them over once or twice, until they are golden brown and crispy. The chicken wings should be left to rest for a few minutes after taking them out of the air fryer before being served. Put your favorite dipping sauces on top of your air-fried chicken wings and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Dester Hoekhoeve

[moorkas]

These vegan mint chocolate chip cookies are a delightful treat for anyone who loves the classic flavor combination of mint and chocolate. They're easy to make and perfect for sharing!

Ingredients: 1/2 cup vegan butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegan chocolate chips. 1/2 cup chopped fresh mint leaves.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until smooth. Beat in the applesauce and vanilla extract until well combined. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan chocolate chips and chopped mint leaves. Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Skulptura

[moorkas]

This potato and roasted red pepper salad made in the Italian style is full of flavor and great for any event. A tasty side dish or light meal is made with soft roasted potatoes, sweet roasted red peppers, and a tangy dressing.

Ingredients: 4 large potatoes, peeled and cubed. 2 red bell peppers, roasted, peeled, and sliced. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 1/4 cup grated Parmesan cheese.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the cubed potatoes to a bowl and add salt, pepper, minced garlic, and 2 tablespoons of olive oil. Flip the potatoes over and add the dried oregano. Place the potatoes on a baking sheet and season them. Roast for 25 to 30 minutes, flipping them over halfway through, or until they are golden and crispy. Move the potatoes to a large serving bowl after they are done roasting. Toast some red pepper slices and add them to the bowl with the potatoes. Mix the rest of the olive oil and red wine vinegar together in a small bowl. Pour it over the peppers and potatoes and gently toss them to coat. Put some chopped parsley and grated Parmesan cheese on top. You can serve it hot or cold.

Prep Time: 15 minutes

Cook Time: 30 minutes

bethel baptist church