Mustache Disney

felsman fellowship - dub club baseball - lynne rowe - vicky ford - sammamish high school

[mustachedisney]

This recipe for a Big Mac Attack Burger will satisfy your Big Mac craving. It comes on toasted burger buns and is stuffed with juicy beef patties, American cheese, special sauce, and classic toppings. A taste of old-school fast food at home!

Ingredients: 1 pound ground beef. Salt and pepper to taste. 4 burger buns. 8 slices American cheese. 1 cup shredded lettuce. 1/2 cup diced onions. 1/2 cup diced pickles. Special Sauce:. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon yellow mustard. 1 tablespoon sweet pickle relish. 1 teaspoon white vinegar. 1 teaspoon sugar. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder.

Instructions: Preheat your grill or stovetop griddle to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place two slices of American cheese on each patty and allow it to melt. While the patties are cooking, toast the burger buns on the grill until they're lightly golden. In a small bowl, mix together all the Special Sauce ingredients until well combined. To assemble the burgers, spread the Special Sauce on the bottom half of each toasted bun. Place a cheese-covered patty on each bun, followed by shredded lettuce, diced onions, and diced pickles. Top with the remaining bun halves, and your Big Mac Attack Burgers are ready to serve!

Prep Time: 15 minutes

Cook Time: 10 minutes

the commentators club

[mustachedisney]

These moist and tasty Banoffee Cupcakes are a great way to enjoy the delicious combination of banana and toffee flavors. With whipped cream and fresh banana slices on top, they're a delicious treat for any event.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 ripe bananas, mashed. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1 tsp vanilla extract. 1/4 cup milk. 1/4 cup dulce de leche or caramel sauce. Whipped cream for topping. Sliced bananas for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. When you add the mashed bananas, vanilla extract, and dulce de leche or caramel sauce to the butter and sugar mix, make sure everything is well mixed. Mix the flour, baking soda, baking powder, and salt together in a different bowl. Add the dry ingredients to the banana mixture slowly, mixing them in with the milk every so often, until the batter is smooth. Fill up each cupcake liner about two-thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. After the cupcakes have cooled, put whipped cream on top of each one and decorate with banana slices. Enjoy your Banoffee Cupcakes after you're done making them!

Prep Time: 15 minutes

Cook Time: 18 minutes

alexis

[mustachedisney]

These Vegan Pad Thai Spring Rolls are packed with fresh veggies, rice noodles, and crunchy peanuts, all wrapped up in a rice paper wrapper. They're served with a flavorful homemade sauce for dipping, making them a delicious and healthy appetizer or meal.

Ingredients: 8 rice paper wrappers. 2 cups cooked rice noodles. 1 cup shredded carrots. 1 cup thinly sliced red cabbage. 1 cup thinly sliced bell peppers. 1 cup chopped fresh cilantro. 1 cup chopped scallions. 1 cup chopped roasted peanuts. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon lime juice. 1 tablespoon sriracha. 1 tablespoon sesame oil. 1 teaspoon minced garlic. 1 teaspoon minced ginger.

Instructions: Shred the carrots, red cabbage, bell peppers, cilantro, scallions, and chop the peanuts. Put them all in a large bowl. Shake soy sauce, rice vinegar, maple syrup, lime juice, sriracha, sesame oil, minced garlic, and ginger together in a small bowl. This will make the sauce. Add the sauce to the noodles and mix them together by tossing them. Spread warm water out in a small dish. For a few seconds, dip one rice paper wrapper into the water to make it bendy. When the wrapper is soft, lay it flat on a clean surface. In the middle of the wrapper, put a large spoonful of the noodle mixture. The wrapper's sides should be folded over the filling, and then it should be rolled up tight to seal. Do it again with the rest of the wrappers and filling. Give the spring rolls extra sauce to dip them in.

Prep Time: 20 minutes

Cook Time: 0 minutes

treorchy primary school

[mustachedisney]

This creamy vegan coconut rice is made with fragrant basmati rice, thick coconut milk, and sweet peas. It tastes great and fills you up. You can eat it as a side dish or as the main course of a hearty meal.

Ingredients: 1 cup basmati rice. 1 can 13.5 oz coconut milk. 1 cup frozen peas. 1 tablespoon coconut oil. 1 teaspoon minced garlic. Salt to taste. Fresh cilantro for garnish optional.

Instructions: To drain the rice, run cold water over it until the water runs clear. Set the coconut oil on medium heat in a saucepan. Put in the minced garlic and cook for one to two minutes, until the garlic smells good. Put the basmati rice in the pan and toast it for two to three minutes, stirring it around a lot. Put the coconut milk in and bring it to a slow boil. Turn down the heat and cover the saucepan. For 15 to 20 minutes, or until the rice is soft and the liquid is gone, let it cook. Just before the end of the cooking time, add the frozen peas and mix them in. Keep cooking with the lid on until the peas are warm all the way through. Use a fork to fluff the rice after it's done cooking, and add salt to taste. If you want, you can top the hot creamy vegan coconut rice with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 20 minutes

fehmarn triathlon

[mustachedisney]

These savory Mushroom Crepes with Vegan Sauce are a delightful plant-based meal. The tender crepes are filled with a creamy mushroom sauce that's rich in flavor. Perfect for breakfast, brunch, or a satisfying dinner.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups plant-based milk such as almond or soy milk. 2 tablespoons vegetable oil. 1/4 teaspoon salt. 1 cup sliced mushrooms. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/2 cup vegetable broth. 1/2 cup canned coconut milk. 2 tablespoons nutritional yeast. 1 teaspoon soy sauce. 1/2 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: There is a smooth crepe batter in the bowl. Mix the flour, plant-based milk, vegetable oil, and 1/4 teaspoon of salt together with a whisk. Take a 15-minute break. Put a nonstick skillet on medium-high heat and lightly oil it. Put a small amount of the crepe batter into the pan and swirl it around to make it spread out evenly. First cook for two minutes or until the edges begin to lift. Then flip and cook the other side for one to two more minutes. Stack the crepes on a plate as you go until you've used up all the batter. Put the olive oil in a different pan and heat it over medium-low heat. Add the diced onion and cook for three to four minutes, until the onion turns clear. Add the mushrooms and minced garlic to the pan. Cook for another 5 to 7 minutes, or until the mushrooms are soft and browned. Add the nutritional yeast, soy sauce, dried thyme, salt, and pepper. Also add the canned coconut milk. Give the sauce a good stir and let it cook for 5 minutes so it can thicken. Place some mushroom sauce on top of each crepe, then either fold them in half or roll them up. Add some fresh parsley on top to finish. Take a bite of your vegan mushroom sauce crepes.

Prep Time: 20 minutes

Cook Time: 30 minutes

isabella morgenthal

[mustachedisney]

This rolled beef meatloaf is a delightful twist on the classic comfort food. Stuffed with spinach, ham, and cheese, it's juicy, flavorful, and sure to impress your family or guests.

Ingredients: 1 lb ground beef. 1 cup spinach, chopped. 4 slices of ham. 4 slices of cheese cheddar or Swiss. 1/4 cup breadcrumbs. 1 egg. 1/4 cup milk. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Add broken up spinach, egg, milk, salt, and pepper to a bowl. Then mix in the ground beef. Spread the mixture out on a flat surface and make a rectangle shape with it. On top of the beef mixture, put slices of ham and cheese. Seal the edges of the beef mixture to keep the filling inside. Lay the rolled meatloaf on a baking sheet seam side down. Bake for 35 to 40 minutes, or until everything is done. Before cutting it, let it rest for a few minutes. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 40 minutes

sui sentieri dei monti lattari

[mustachedisney]

This Split Pea Soup is a hearty and healthy choice for a comforting meal. Whether you use your Instant Pot or slow cooker, this recipe is easy to prepare and packed with flavor.

Ingredients: 1 cup split peas. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 2 cloves garlic, minced. 6 cups vegetable broth. 1 bay leaf. 1 tsp thyme. Salt and pepper to taste.

Instructions: Run cold water over the split peas and let them drain. Split peas, chopped onion, carrots, celery, and minced garlic should all be put in a slow cooker or Instant Pot. Put the bay leaf, thyme, and vegetable broth in the pot. Add pepper and salt to taste. To use with the Instant Pot: Put the lid on top and set the machine to high pressure for 15 minutes. Let the pressure drop naturally for 10 minutes, then quickly let go of the rest of the pressure. Put the slow cooker on low heat and cook the peas for 6 to 8 hours, or until they are soft. Take out the bay leaf and blend the soup until it is smooth with an immersion blender. If you don't have an immersion blender, carefully move the soup to a regular blender one cup at a time. If you want, you can serve it hot with croutons or fresh herbs on top.

Prep Time: 10 minutes

Cook Time: 15 Instant Pot or 6-8 hours Slow Cooker

silly squishy

[mustachedisney]

Garlic-infused mashed potatoes that are smooth and delicious, great as a side dish for any meal.

Ingredients: 2 pounds potatoes, peeled and quartered. 8 cloves garlic, peeled. 1/2 cup milk. 1/4 cup unsalted butter. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, bring water to a boil and add the potatoes and garlic cloves. Cook until potatoes are tender, about 15-20 minutes. Drain the potatoes and garlic, then return them to the pot. Add milk and butter to the pot with the potatoes and garlic. Mash the potatoes and garlic until smooth and creamy, adding more milk if needed to reach desired consistency. Season with salt and pepper to taste. Serve hot, garnished with chopped chives.

Prep Time: 10 minutes

Cook Time: 20 minutes

bailey cohen

[mustachedisney]

This coconut flour pumpkin bread is tasty and good for people on the keto diet. It's a great low-carb treat for fall.

Ingredients: 1 cup coconut flour. 1/2 cup pumpkin puree. 4 large eggs. 1/2 cup unsweetened almond milk. 1/4 cup erythritol or preferred keto-friendly sweetener. 2 teaspoons baking powder. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C and grease a loaf pan. In a large mixing bowl, combine coconut flour, baking powder, pumpkin pie spice, and salt. In another bowl, whisk together eggs, pumpkin puree, almond milk, erythritol, and vanilla extract until well combined. Gradually add the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Pour the batter into the prepared loaf pan and spread it evenly. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy your keto coconut flour pumpkin bread!

Prep Time: 15 minutes

Cook Time: 45 minutes

schoonheidssalon ellen dufour

[mustachedisney]

This is a cool drink that has a hint of mint and the sweetness of orange mixed with the heat of bourbon.

Ingredients: 2 oz bourbon. 1 oz fresh orange juice. 1/2 oz simple syrup. 3-4 fresh mint leaves. Splash of club soda. Orange slice and mint sprig for garnish.

Instructions: Mix mint leaves and simple syrup in a shaker. Whiskey and orange juice should be put in the shaker. Put ice in the shaker and shake it well. Pour through a strainer into an ice-filled glass. Add a splash of club soda on top. Put an orange slice and a mint sprig on top to look nice.

Prep Time: 5 minutes

Cook Time: 0 minutes

komori dojo

[mustachedisney]

This gluten-free One Pan Chicken Alfredo is a creamy and satisfying dish that's perfect for a quick weeknight dinner. With simple ingredients and easy preparation, it's sure to become a family favorite.

Ingredients: 2 boneless, skinless chicken breasts, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 cups gluten-free penne pasta. 2 cups gluten-free chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Slice the chicken breasts and add the garlic that has been minced to the pan. About 5 to 7 minutes, or until the chicken is browned and fully cooked. To the pan, add gluten-free penne pasta and chicken broth. Bring to a low boil. Put the lid on top and cook for 15 to 20 minutes, or until the pasta is soft and most of the liquid is gone. Grate some Parmesan cheese and add heavy cream. Add two to three more minutes of cooking time, or until the sauce gets thicker. Add pepper and salt to taste. Add fresh parsley as a garnish if you like. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

giorgia napoletano

[mustachedisney]

These lemon cupcakes are a delightful treat for any occasion. They are moist, tangy, and bursting with fresh lemon flavor. The lemon glaze adds an extra layer of sweetness and zing.

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. 2 tbsp fresh lemon juice. 1 tbsp lemon zest. For the Lemon Glaze:. 1 cup powdered sugar. 2-3 tbsp fresh lemon juice.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with cupcake liners. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. The dry ingredients should be mixed in first, then the milk. The dry ingredients should be mixed in last. Add the fresh lemon juice and zest and mix well. About two thirds of the way to the top of each cupcake liner, fill it with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Get the lemon glaze ready while the cupcakes are baking. Mix the powdered sugar and enough fresh lemon juice in a small bowl with a whisk until the glaze is smooth. Put the cupcakes on a wire rack to cool completely after they are done baking. Let them cool in the pan for a few minutes first. The lemon glaze should be poured over each cupcake once they are cool. Have fun with your tasty lemon cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

chez lotus

[mustachedisney]

A hearty and flavorful chicken enchilada soup with the added goodness of beans. Perfect for a cozy night in!

Ingredients: 1 lb chicken breasts, cooked and shredded. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 10 oz diced tomatoes with green chilies. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 4 cups chicken broth. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/2 cup chopped fresh cilantro. Tortilla strips for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and onion, and saut until the ingredients are soft. Add smoked paprika, chili powder, and ground cumin. Add the kidney and black beans, corn, diced tomatoes with green chilies, and chicken broth along with the shredded chicken. To taste, add salt and pepper for seasoning. After bringing to a simmer, cook for 15 to 20 minutes. Serve hot with tortilla strips, chopped cilantro, and shredded cheddar cheese as garnish.

Prep Time: 15 minutes

Cook Time: 25 minutes

vzw catpower

[mustachedisney]

This wild rice rainbow salad is gluten-free and full of color and flavor. It's a healthy and tasty addition to any meal. With crunchy vegetables, sweet figs, and wild rice, you get a filling dish that's great for lunch or as a side.

Ingredients: 1 cup wild rice, cooked. 1 cup shredded purple cabbage. 1 cup shredded carrots. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup fresh cilantro, chopped. 1/4 cup sliced almonds. 1/4 cup dried figs, chopped.

Instructions: In a large bowl, combine cooked wild rice, shredded purple cabbage, shredded carrots, sliced red and yellow bell peppers, and chopped cilantro. In a small skillet, toast the sliced almonds over medium heat until lightly golden, then add them to the salad. Add the chopped dried figs to the salad. Toss all the ingredients together until well combined.

Prep Time: 15 minutes

Cook Time: 25 minutes

scm appartment

[mustachedisney]

These Brown Butter Pecan Cookies are thick, chewy, and crunchy, with the nutty flavor of browned butter and the delightful crunch of pecans. They are a perfect treat for any occasion!

Ingredients: 1 cup 2 sticks unsalted butter, browned and cooled. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chopped pecans. 1/2 cup chopped pecans for topping optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix the cooled browned butter, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract to the butter-sugar mixture and mix until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup of chopped pecans. Scoop about 2 tablespoons of dough and roll it into a ball. Place it on the prepared baking sheet. Repeat the process with the remaining dough, leaving enough space between each cookie. If desired, gently press some chopped pecans onto the top of each cookie for extra crunch. Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Pecan Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

jo wilmer

[mustachedisney]

A tasty dish called Chicken Flower Braid Updo has flaky puff pastry, melted mozzarella cheese, diced tomatoes, fresh basil, and tender chicken breasts that have been seasoned with herbs. It's a beautiful and tasty meal that's great for any event.

Ingredients: 2 chicken breasts, thinly sliced. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 1 sheet puff pastry. 1/2 cup shredded mozzarella cheese. 1/4 cup diced tomatoes. 1/4 cup chopped fresh basil. 1 egg, beaten.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Salt, pepper, and garlic powder can be used to season chicken breasts. About 5 to 7 minutes on each side, until there is no more pink. Take it off the heat and let it cool down a bit. Spread some flour on a surface and roll out the puff pastry into a rectangle shape. Leave a border around the edges of the pastry and sprinkle shredded mozzarella cheese on top of it. On top of the cheese, put chicken breasts that have been cooked. Place chopped fresh basil and tomato dice on top. About an inch apart, cut slits in both sides of the pastry. To make it look like braids, fold the strips over the chicken filling in a crisscross pattern. For a golden finish, brush the pastry with an egg wash. Place the braid of dough on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the pastry for 25 to 30 minutes, or until it is golden brown and crispy. Cut the hot food into servings and serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

melissa haupsteen

[mustachedisney]

These mini taco salads are perfect for parties or as a fun appetizer. They're loaded with all the classic taco flavors in a convenient bite-sized form.

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onions. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup salsa. 12 mini taco shells.

Instructions: The ground beef should be cooked in a pan over medium heat until it's no longer pink. As it cooks, break it up into little pieces. Remove any extra fat from the cooked beef, and then add the taco seasoning mix as directed on the package. Give it a good stir and let it cook for a while. Warm the taco shell bowls slowly in the oven or microwave until they are warm and slightly crispy while the beef is cooking. When the taco meat is done, put together your mini taco salads by putting a spoonful of the seasoned ground beef in each taco shell bowl. Chop up tomatoes, red onions, lettuce, and cheddar cheese and put them on top of each taco salad. Add salsa and sour cream to the top of each mini taco salad. Serve your tasty mini taco salads right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 15 minutes

blanc european festival