Mr Turneh

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[mrturneh]

This vegan dark chocolate cherry quinoa bark is a delightful treat that combines the rich flavors of dark chocolate with the tartness of dried cherries and the nuttiness of quinoa and almonds. It's perfect for satisfying your sweet tooth while providing a wholesome snack option.

Ingredients: 1 cup cooked quinoa. 8 ounces dark chocolate, chopped. 1/2 cup dried cherries. 2 tablespoons chopped almonds. 1/4 teaspoon sea salt.

Instructions: Put parchment paper on the bottom of a baking sheet. The cooked quinoa should be spread out evenly on the parchment paper. Set a heat-safe bowl over a pot of simmering water and stir the chocolate until it is smooth. Using a spatula, spread the melted chocolate out over the quinoa. Sea salt, chopped almonds, and dried cherries should be put on top of the chocolate. This will help the chocolate set. Put the baking sheet in the fridge and chill for about an hour. When the bark is hard, break it up into pieces and put them in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 5 minutes

Allevamento Spirito Libero

[mrturneh]

You can enjoy the rich and cool taste of chocolate milk iced mochas. This tasty coffee drink is great on hot days or when you want something sweet and caffeine-filled.

Ingredients: 1 cup strong brewed coffee, chilled. 1/2 cup chocolate syrup. 1/2 cup milk. 2 tablespoons sugar adjust to taste. 1 cup ice cubes. Whipped cream for topping optional. Chocolate shavings for garnish optional.

Instructions: Put the cold coffee, chocolate syrup, milk, and sugar in a glass. Mix well by stirring. Put the ice cubes in the glass and stir the drink until it is cold and the ice starts to melt, making the drink even colder. If you want, you can add whipped cream on top and chocolate shavings on top. Serve your Chocolate Milk Iced Mochas right away and enjoy them!

Prep Time: 5 minutes

Cook Time: 0 minutes

Ignacio Carballo

[mrturneh]

Traditional burnt ends are made from brisket. Poor Man's Burnt Ends, also called Meat Candy, are a tasty and inexpensive alternative. Chuck roast is used in this recipe. It is slow-cooked until it is tender, and then a sweet and savory barbecue glaze is spread over it.

Ingredients: 3 lbs chuck roast, trimmed and cut into 1-inch cubes. 1/4 cup brown sugar. 2 tbsp paprika. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tbsp black pepper. 1 tbsp salt. 1/2 cup barbecue sauce. 2 tbsp honey.

Instructions: Preheat oven to 275F 135C. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Place the cubed chuck roast in a large bowl and sprinkle the spice rub over the meat, tossing to coat evenly. Spread the seasoned meat evenly on a baking sheet lined with aluminum foil. Bake for 3 hours, or until the meat is tender and starting to caramelize. Remove from the oven and transfer the meat to a large bowl. Toss the meat with barbecue sauce and honey until evenly coated. Return the coated meat to the baking sheet and spread it out in a single layer. Increase the oven temperature to 375F 190C and bake for an additional 20-30 minutes, or until the meat is caramelized and sticky. Remove from the oven and let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 210 minutes

Tir Tabandeh

[mrturneh]

A hearty and comforting soup made with herbs, vegetables, and ground beef.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, chopped. 2 garlic cloves, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1 cup frozen corn. 1 cup frozen peas. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Add onions, carrots, celery, and garlic. Cook until vegetables are tender. Stir in diced tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add frozen corn and peas, cook for an additional 5 minutes. Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh herbs or grated cheese.

Prep Time: 15 minutes

Cook Time: 30 minutes

Anchor Inn B&B

[mrturneh]

This 4 ingredient no churn vanilla ice cream is a simple yet delicious treat that doesn't require an ice cream maker. With just a few basic ingredients, you can whip up a creamy and flavorful dessert in no time.

Ingredients: 2 cups heavy cream. 14 ounces sweetened condensed milk. 2 teaspoons vanilla extract. Pinch of salt.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk, vanilla extract, and a pinch of salt until well combined. Pour the mixture into a loaf pan or a freezer-safe container, smoothing the top with a spatula. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours or until firm. Once frozen, scoop the ice cream into bowls or cones and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

North Eatery

[mrturneh]

A hearty and flavorful Sausage Potato Chowder that will keep you warm and satisfied. Creamy with a hint of spice, it's a perfect comfort food for chilly days.

Ingredients: 1 lb sausage, casings removed. 1 onion, chopped. 3 cloves garlic, minced. 4 cups potatoes, diced. 4 cups chicken broth. 1 cup heavy cream. 1 cup milk. 1/2 cup all-purpose flour. 1 teaspoon dried thyme. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups shredded cheddar cheese. Chopped green onions for garnish.

Instructions: In a large pot, brown the sausage over medium heat, breaking it into crumbles. Add chopped onion and minced garlic, saut until softened. Stir in diced potatoes, chicken broth, heavy cream, and milk. Bring to a simmer. In a separate bowl, whisk together flour, thyme, paprika, salt, and pepper. Gradually add to the pot, stirring constantly. Simmer until potatoes are tender and the chowder thickens. Reduce heat, stir in shredded cheddar until melted and smooth. Serve hot, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 30 minutes

Hair Recipe

[mrturneh]

This recipe is a tasty take on the traditional Mississippi Roast. It combines tender shredded beef with creamy macaroni and cheese to make a warm and tasty meal.

Ingredients: 3 lbs chuck roast. 1 packet ranch dressing mix. 1 packet au jus gravy mix. 1 stick unsalted butter. 5-6 pepperoncini peppers. 1 lb macaroni noodles. 4 cups shredded cheddar cheese. 2 cups milk. 1/4 cup all-purpose flour. Salt and pepper to taste.

Instructions: Place chuck roast in slow cooker. Sprinkle ranch dressing mix and au jus gravy mix over the roast. Top with stick of butter and pepperoncini peppers. Cook on low for 8 hours, until beef is tender and shreds easily. Shred the beef using two forks. Cook macaroni noodles according to package instructions until al dente. In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth to make a roux. Gradually whisk in milk until thickened. Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Combine shredded beef with cooked macaroni noodles. Pour cheese sauce over the beef and noodles, stirring until evenly coated. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

Iceim 2018

[mrturneh]

This Spicy Chickpea and Quinoa Bowl is a colorful and tasty meal that is full of protein and good for you nutrients. A healthy and filling meal is made with quinoa, crispy spiced chickpeas, and fresh vegetables. Pour Sriracha over it to give it extra kick!

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. 1 avocado, sliced. Sriracha sauce for drizzling.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside. In a large skillet, heat olive oil over medium heat. Add chickpeas, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until chickpeas are crispy and coated with spices. In a large mixing bowl, combine cooked quinoa, spiced chickpeas, cherry tomatoes, cucumber, red onion, cilantro, and lime juice. Toss until well combined. Divide the quinoa mixture into bowls. Top each bowl with sliced avocado and drizzle with Sriracha sauce. Serve immediately and enjoy your spicy chickpea and quinoa bowl!

Prep Time: 15 minutes

Cook Time: 20 minutes

Hottub Chemicals Ireland

[mrturneh]

These Vegan Beetroot Falafel Burgers are not only delicious but also packed with nutritious ingredients. The grated beetroot adds a vibrant color and a hint of earthy sweetness to the falafel patties. They are perfect for a quick and healthy burger night.

Ingredients: 2 cups cooked chickpeas. 1 cup grated beetroot. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1 teaspoon ground cumin.

Instructions: In a food processor, combine chickpeas, grated beetroot, red onion, parsley, minced garlic, and ground cumin. Pulse the mixture until well combined and it forms a coarse paste. Form the mixture into 4-6 burger patties, depending on your preferred size. Heat a non-stick pan over medium-high heat and add a bit of oil. Cook the beetroot falafel burgers for about 4-5 minutes on each side, or until they are golden brown and firm. Serve the burgers in buns with your favorite toppings and condiments.

Prep Time: 15 minutes

Cook Time: 10 minutes

Sourav Mukherjee

[mrturneh]

For a light and refreshing meal, this Quick and Easy Shrimp Salad is great. It has soft shrimp, mixed greens, avocado, cherry tomatoes, and tangy red onion all tossed in a simple but tasty dressing. The ingredients for this salad are very simple and take only minutes to put together. It's low in carbs, good for you, and full of protein and healthy fats, so it's a healthy and filling choice for lunch or dinner.

Ingredients: 1 lb shrimp, cooked and peeled. 2 cups mixed greens. 1 avocado, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper, to taste. Fresh parsley, for garnish optional.

Instructions: In a large bowl, combine the mixed greens, diced avocado, halved cherry tomatoes, and thinly sliced red onion. Add the cooked and peeled shrimp to the bowl with the salad ingredients. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to coat all the ingredients. Garnish the salad with fresh parsley, if desired. Serve immediately and enjoy your Quick and Easy Shrimp Salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

Gela98

[mrturneh]

The Candied Bacon Maple Burger is a delicious mix of sweet and savory tastes. This burger is a real treat thanks to the candied bacon, cheddar cheese, and maple syrup that make it taste so good.

Ingredients: 1 lb ground beef. 4 hamburger buns. 8 slices candied bacon. 4 slices cheddar cheese. 1/4 cup maple syrup. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup lettuce. 1/4 cup sliced red onion. 1/4 cup sliced pickles. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat. Add salt and pepper to the ground beef, and then form it into four patties. Put the patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. Put a slice of cheddar cheese on top of each patty to melt in the last minute of cooking. Toast the hamburger buns on the grill until they're just barely brown while the burgers are cooking. Put the mayonnaise and ketchup in a small bowl and mix them together to make a unique sauce. Put the burgers together: On the bottom half of each bun, put a lettuce leaf. Then, add a patty with cheese on top. Place two pieces of sweet bacon on top of every patty. Add maple syrup to the bacon that has been candied. On top of the bacon, put sliced red onion and pickles. Put the sandwich on top of the buns and then spread the special sauce on the top half of each bun. Give your Candied Bacon Maple Burger to someone hot and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

Agility Hrbolna

[mrturneh]

This Hot Cranberry Tea is the perfect warm drink for the holidays. It has the flavors of cranberry, cinnamon, and cloves, making it a festive and comforting Christmas drink.

Ingredients: 4 cups water. 4 cranberry tea bags. 1/2 cup cranberry juice. 1/4 cup honey. 1 cinnamon stick. 1/4 teaspoon whole cloves. 1/4 teaspoon ground nutmeg. Orange slices, for garnish. Cranberries, for garnish.

Instructions: In a saucepan, bring water to a boil. Remove from heat and add tea bags, cranberry juice, honey, cinnamon stick, cloves, and nutmeg. Let steep for 5-7 minutes. Strain the tea into mugs. Garnish with orange slices and cranberries. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

High Country Junkies

[mrturneh]

This Korean-style noodle dish combines the richness of beef steak with the sour and spicy tastes of kimchi to make a tasty and filling meal.

Ingredients: 200g Korean noodles. 300g beef steak, thinly sliced. 1 cup kimchi, chopped. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon gochujang Korean red pepper paste. 2 green onions, chopped. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the Korean noodles. Remove the water and set it aside. Put gochujang, sesame oil, and soy sauce in a bowl and mix them together. Put the sliced beef in this mixture and let it sit for 15 to 20 minutes. In a pan, heat vegetable oil over medium-high heat. Mix in the garlic and cook until it smells good. Put the beef slices that have been marinated in the pan and stir-fry them until they are done the way you like them. Add the chopped kimchi to the pan and stir-fry for another two to three minutes, until everything is hot. Put the cooked noodles and chopped green onions in the pan. Toss everything together until it's all well mixed and hot. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Anna Kerkhof

[mrturneh]

This is a tasty, gluten-free one-pan dish with tender honey mustard pork chops and a mix of bright vegetables. Great for a quick and healthy dinner during the week.

Ingredients: 4 boneless pork chops. 2 cups of broccoli florets. 2 cups of baby carrots. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1/4 cup of honey. 2 tablespoons of Dijon mustard. 2 tablespoons of olive oil. 2 cloves of garlic, minced. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Melt the garlic and mix it with the honey, Dijon mustard, olive oil, salt, and pepper in a small bowl. This will make a marinade. It's best to use a large skillet or baking dish that can go in the oven. Add the broccoli florets, baby carrots, and sliced bell peppers. Put the pork and vegetables in a bowl. Add the honey mustard marinade and mix it well. Place the skillet or dish in a preheated oven and cover it with foil. Bake for 25 to 30 minutes, or until the pork reaches 145F 63C and the vegetables are soft. At the end of the baking time, take off the foil and let the pork chops brown a bit. As soon as it's done, take it out of the oven and let it cool down for a few minutes. If you want, you can top the hot gluten-free Honey Mustard Pork Chops and Veggies with fresh herbs.

Prep Time: 15 minutes

Cook Time: 30 minutes

Fly Paint Dream

[mrturneh]

This is a tasty and filling Paleo frittata made with winter squash and ground pork that's ideal for brunch or breakfast.

Ingredients: 1 lb ground pork. 2 cups diced winter squash. 8 eggs. 1/2 cup diced onion. 2 cloves minced garlic. 1 tsp dried sage. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant, about 2 minutes. Add ground pork, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Add diced winter squash and cook until slightly tender, about 5 minutes. In a bowl, whisk together eggs, dried sage, salt, and black pepper. Pour the egg mixture over the pork and squash in the skillet. Cook for 3-4 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is cooked through and golden on top. Slice and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Rice 2018

[mrturneh]

This One Skillet Keto Chicken with Bacon Mushroom Gravy is a delicious and comforting low-carb dish that's perfect for a hearty meal. The combination of juicy chicken breasts, crispy bacon, savory mushrooms, and creamy gravy is a real winner!

Ingredients: 4 boneless, skinless chicken breasts. 4 slices of bacon, chopped. 8 oz mushrooms, sliced. 1/4 cup chicken broth. 1/2 cup heavy cream. 2 cloves garlic, minced. 1/2 tsp dried thyme. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley, for garnish.

Instructions: Add salt and pepper to the chicken breasts for seasoning. Heat the olive oil in a big skillet over medium-high heat. When the chicken breasts are cooked through and no longer have a pink center, add them and cook for about 7 to 9 minutes on each side. After taking the chicken out of the skillet, set it aside. Add the chopped bacon to the same skillet and cook it until it becomes crispy. To the skillet, add the minced garlic and the sliced mushrooms. Simmer for about 5 minutes, or until the mushrooms are soft and browned. Add the heavy cream and chicken broth. Add the dried thyme and taste and adjust the seasoning with salt and pepper. After 5 minutes, or until the chicken is thoroughly cooked and the sauce has thickened, return the cooked chicken breasts to the skillet and simmer in the gravy. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Iceim 2018

[mrturneh]

This Nectarine Caprese Salad is a delightful twist on the classic Caprese salad. Sweet nectarines add a burst of flavor and freshness to the traditional combination of mozzarella, tomatoes, and basil. A simple balsamic dressing ties all the flavors together for a perfect summer salad.

Ingredients: 4 ripe nectarines, sliced. 8 oz fresh mozzarella, sliced. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves. 2 tbsp extra virgin olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Put slices of nectarine and mozzarella on a platter to serve. Place halves of cherry tomatoes on top of the mozzarella and nectarine. Tear up some fresh basil leaves and put them on top of the salad. Put the extra virgin olive oil and balsamic vinegar in a small bowl and mix them together with a whisk. Put the dressing on top of the salad. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

The Well Church Of Weatherford