Mz Dollmaker

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[mzdollmaker]

If you make your own dip mix, you can enjoy the classic taste of French onion dip without any extra ingredients or preservatives.

Ingredients: 1/4 cup dried minced onion. 2 tablespoons onion powder. 1 tablespoon garlic powder. 1 teaspoon dried parsley. 1 teaspoon dried chives. 1 teaspoon sea salt. 1/2 teaspoon black pepper.

Instructions: Put everything in a bowl and mix it together. Mix well until everything is well mixed. Before you use it, keep it in a container that won't let air in.

Prep Time: 5 minutes

Cook Time: 0 minutes

Breakthrough Harvest Church

[mzdollmaker]

This delightful recipe combines the sweetness of honey and mandarin with the richness of salmon, all topped with a crunchy almond crust. It's a perfect blend of flavors and textures that will impress your guests and elevate any dinner table.

Ingredients: 4 salmon fillets. 1/4 cup honey. Zest and juice of 2 mandarins. 1 cup almond meal. 1/4 cup chopped almonds. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a bowl, mix honey, mandarin zest, and juice. Season with salt and pepper. Coat salmon fillets with honey mixture and let marinate for 10 minutes. In another bowl, combine almond meal and chopped almonds. Dredge marinated salmon fillets in almond mixture, pressing gently to adhere. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon fillets for 2 minutes on each side. Transfer skillet to the preheated oven and bake for 8-10 minutes or until salmon is cooked through and almond crust is golden brown. Serve hot, garnished with additional mandarin zest and almonds if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

hannah

[mzdollmaker]

This vegan pumpkin soup is rich and creamy, and it's perfect for cold fall nights. With pumpkin, coconut milk, and warming spices, you can make a rich and flavorful soup that both vegans and non-vegans will love.

Ingredients: 1 small pumpkin, peeled and cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 can 400ml coconut milk. 4 cups vegetable broth. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground nutmeg. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and garlic and cook until the smell is nice. Salt and pepper should be added along with the pumpkin cubes. Mix well. Add the coconut milk and vegetable broth. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the pumpkin is soft. Blend the soup until it's smooth with an immersion blender. Check the seasoning and make changes if needed. If you want, you can drizzle some coconut milk and pumpkin seeds on top of the hot dish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lecco Benessere

[mzdollmaker]

Indulge in the rich and decadent layers of chocolate mousse, crunchy chocolate cookies, and flavorful nuts in this Chocolate Mousse-Creole Contessa Parfait. A delightful treat that combines the sophistication of chocolate mousse with the warmth of Creole-inspired ingredients.

Ingredients: 1 cup heavy cream. 8 ounces semisweet chocolate, finely chopped. 3 large eggs. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt. 1 cup chocolate cookies, crushed. 1/2 cup chopped pecans. 1/4 cup shredded coconut. Whipped cream and chocolate shavings for garnish.

Instructions: Put the heavy cream in a saucepan and heat it over medium-low heat until it just begins to simmer. Take it off the heat. Let the chocolate sit for a minute after you add it to the hot cream. Mix the chocolate around until it melts and is smooth. Let it cool down a bit. Whisk the eggs, sugar, vanilla extract, and salt together in a different bowl until everything is well mixed. Pour the chocolate mixture into the egg mixture slowly while whisking all the time to keep the eggs from getting mixed up. Keep whisking the mixture until it is smooth and well mixed. About half of the chocolate mousse should be put into each serving glass. Break up the chocolate cookies, chop the pecans, and shred the coconut into a bowl. In each glass, put some of this mixture on top of the chocolate mousse. Use the rest of the chocolate mousse and cookie-nut mixture to make more layers. Put the parfaits in the fridge for at least two hours, or until they are set. Add chocolate shavings and a dollop of whipped cream to the top before serving. Have fun with the tasty Chocolate Mousse-Creole Contessa Parfait!

Prep Time: 30 minutes

Cook Time: 0 minutes

1st Class Wellness

[mzdollmaker]

They are softly sweet, melt in your mouth, and are really simple to make. They make a tasty breakfast or brunch option and are a great way to use up ripe bananas.

Ingredients: 2 ripe bananas. 2 eggs. 1/2 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Butter or oil for cooking.

Instructions: In a mixing bowl, mash the ripe bananas until smooth. Add the eggs and whisk them into the mashed bananas. Stir in the all-purpose flour, baking powder, vanilla extract, and salt until you have a smooth batter. Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease it. Pour a scoop of pancake batter onto the hot skillet and spread it into a round shape. Cook until bubbles form on the surface, then flip the pancake and cook the other side until golden brown. Repeat with the remaining batter, adding more butter or oil as needed. Serve the banana pancakes warm with your favorite toppings, such as maple syrup, sliced bananas, or berries.

Prep Time: 10 minutes

Cook Time: 15 minutes

Greg Talbott

[mzdollmaker]

This smooth and tasty smoothie is the best way to enjoy peanut butter and hot chocolate together. On a cold day or any time you want a warm but healthy drink, this is the perfect treat.

Ingredients: 1 cup unsweetened almond milk. 2 ripe bananas, frozen. 2 tablespoons creamy peanut butter. 2 tablespoons cocoa powder. 1 tablespoon maple syrup or sweetener of choice. 1 teaspoon vanilla extract. Pinch of salt. 1/2 cup ice cubes. Whipped cream and chocolate shavings for topping optional.

Instructions: In a blender, mix together peanut butter, frozen bananas, cocoa powder, maple syrup, vanilla extract, and salt. Mix until it's creamy and smooth. When you add the ice cubes, blend again until everything is well mixed. Pour into glasses. If you want, you can add whipped cream and chocolate shavings on top. Have fun with your hot chocolate with peanut butter.

Prep Time: 5 minutes

Cook Time: 0 minutes

Pony Dag

[mzdollmaker]

A delicious and vegan-friendly twist on the classic Caesar salad, this California version is loaded with fresh veggies, crispy chickpeas, and a creamy vegan Caesar dressing.

Ingredients: 2 heads of Romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 cup sliced cucumber. 1/4 cup sliced red onion. 1/4 cup sliced black olives. 1/4 cup roasted chickpeas. 1/4 cup vegan Caesar dressing. 1/4 cup vegan Parmesan cheese, grated. Salt and pepper to taste. Lemon wedges for garnish.

Instructions: Put the Romaine lettuce in a big salad bowl after washing it and cutting it up. When you're done with the lettuce, add the sliced cucumber, red onion, black olives, and roasted chickpeas. Add the vegan Caesar dressing to the salad and toss it around to make sure everything is covered. Add the vegan Parmesan cheese to the salad and season with salt and pepper to taste. Add lemon wedges as a garnish to make it taste even better. Serve your California Caesar Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

elle barnes

[mzdollmaker]

This Tuscan White Bean Dip is smooth and tasty, and it's great for snacking or having people over. The cannellini beans give it a lot of protein and fiber, and the garlic and rosemary add a lovely smell. A food processor makes the dip quickly, so it's a simple appetizer that can be used for any event.

Ingredients: 2 cans 15 ounces each cannellini beans, drained and rinsed. 3 cloves garlic, minced. 2 tablespoons extra virgin olive oil. 1 tablespoon fresh lemon juice. 1 teaspoon dried rosemary. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put garlic that has been minced, olive oil, lemon juice, and dried rosemary in a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add pepper and salt to taste. Put the dip in a bowl to serve. If you want, you can add some extra olive oil and chopped fresh parsley on top. Put it on crackers, sliced vegetables, or crusty bread to go with it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Lakasvb

[mzdollmaker]

This tasty Italian Pork Roast will take your dinner to the next level. Aromatic herbs, garlic, and fennel seeds are mixed together to make a tasty crust on the juicy pork. When roasted to perfection, this dish will wow your guests and satisfy your Italian food cravings.

Ingredients: - 3 pounds boneless pork roast. - 3 cloves garlic, minced. - 2 tablespoons fresh rosemary, chopped. - 2 tablespoons fresh thyme, chopped. - 1 tablespoon fennel seeds. - 1 tablespoon dried oregano. - 1 teaspoon red pepper flakes. - Salt and black pepper, to taste. - 1/4 cup olive oil. - 1 cup dry white wine. - 1 cup chicken broth.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together minced garlic, chopped rosemary, chopped thyme, fennel seeds, dried oregano, red pepper flakes, salt, black pepper, and olive oil to create a flavorful herb rub. Rub the herb mixture all over the pork roast, ensuring it is well-coated with the herbs and spices. Place the seasoned pork roast in a roasting pan. Pour dry white wine and chicken broth into the pan to create a flavorful cooking liquid. Roast the pork in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 145F 63C. Baste the roast with the pan juices every 30 minutes. Once cooked, remove the pork roast from the oven and let it rest for 10-15 minutes before slicing. Slice the pork roast and serve it with the pan juices as a delicious au jus. Enjoy the succulent and herb-infused flavors of this Italian Pork Roast!

Prep Time: 15 minutes

Cook Time: 120 minutes

pinup doll australia

[mzdollmaker]

You can make these Asian-style baked chicken wings without gluten. They are full of flavor and easy to make. They are great for a quick dinner or party appetizer. The sweet and salty glaze changes up regular chicken wings in a delightful way, making them simply delicious.

Ingredients: 2 pounds chicken wings. 1/4 cup gluten-free soy sauce. 2 tablespoons honey. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Mix the honey, rice vinegar, sesame oil, minced garlic, ginger, red pepper flakes, and gluten-free soy sauce in a bowl using a whisk. Put the chicken wings in a large plastic bag that can be closed again and again. Season them with salt and pepper. Put the chicken wings in a bag. Add the marinade. Seal the bag and shake it to make sure the wings are well covered. Put it in the fridge for at least 30 minutes to marinate. Put parchment paper or a silicone baking mat on the bottom of a baking sheet. Put the chicken wings that have been marinated on the baking sheet that has been prepared. Make sure they are spread out evenly and don't touch. Before you put the wings in the oven, heat it up. Bake them for 30 to 35 minutes, or until the meat is done and the skin is golden. During cooking, you can flip them over to get an even browning. You can make a sauce while the wings are baking by heating the rest of the marinade in a saucepan over medium-low heat until it thickens and turns into a glaze. Take the wings out of the oven when they're done and brush them with the glaze. You can also drizzle the wings with any glaze that's left over. Add sesame seeds and chopped green onions to the top of the baked chicken wings. Enjoy your hot gluten-free Asian baked chicken wings!

Prep Time: 40 minutes

Cook Time: 35 minutes

moira

[mzdollmaker]

This pairing highlights the delicate flavors of smoked salmon, complemented by the bright acidity and berry notes of the sparkling rosé. The lemon and dill add freshness and enhance the overall experience.

Ingredients: 200g smoked salmon. 1 lemon, thinly sliced. 1/4 cup fresh dill, chopped. Crackers or bread of your choice.

Instructions: Arrange smoked salmon on a serving platter. Garnish with thinly sliced lemon and chopped dill. Serve with crackers or bread alongside a chilled glass of Tenuta del Buonamico Particolare Brut Ros Sparkling.

Prep Time: 10 minutes

Cook Time: 0 minutes

Melanie Gaudet

[mzdollmaker]

These granita snow cones are a cool take on the classic sangria drink and are great for when it's hot outside. The fruity tastes of the sangria and the cold texture of the granita make for a great summer treat.

Ingredients: 1 bottle red wine. 1 cup orange juice. 1/2 cup brandy. 1/4 cup sugar. 1 orange, thinly sliced. 1 lemon, thinly sliced. 1 lime, thinly sliced.

Instructions: Put orange juice, brandy, red wine, and sugar in a large pitcher. Mix it around until the sugar is gone. Put orange, lemon, and lime slices in the pitcher. Put the dish in the fridge for at least 4 hours or overnight with the lid on to let the flavors mix. Pour the sangria mix into a baking pan or shallow dish, and then freeze it. For about three to four hours, until it freezes and looks like granita, scrape and fluff the mixture with a fork every thirty minutes. Do this with an ice cream scoop or a spoon once the mixture is frozen and crumbly. Fill snow cone glasses or cups. If you want, you can add more fruit slices as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 180 minutes

Montgomery County Red Raiders

[mzdollmaker]

A flavorful vegan curry featuring roasted cauliflower in a creamy coconut milk sauce with aromatic spices.

Ingredients: 1 medium head cauliflower, cut into florets. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 can 400g coconut milk. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon paprika. 1 teaspoon chili powder optional. Salt and pepper, to taste. Fresh cilantro, for garnish.

Instructions: Warm the oven up to 400F 200C. Sprinkle cauliflower florets with salt and pepper and olive oil. Place them on a baking sheet. For 20 to 25 minutes, until soft and lightly browned, roast cauliflower in an oven that has already been heated. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 minutes of cooking after adding the onion, garlic, and ginger. Add the chili powder, cumin, paprika, curry powder, and turmeric. Stir them in and cook for one to two minutes, until the food smells good. Add the coconut milk and mix it in by stirring. Bring to a low boil. After you add the roasted cauliflower to the pan, let it cook for another 5 to 10 minutes so the flavors can mix. Add pepper and salt to taste. Serve hot with fresh cilantro on top. Have fun with your tasty vegan roasted cauliflower curry!

Prep Time: 15 minutes

Cook Time: 35 minutes

U.M.Ph.Prose

[mzdollmaker]

A comforting and hearty chicken noodle soup cooked slowly in a crockpot, filled with tender chicken, nutritious vegetables, and flavorful herbs. Perfect for a cozy family meal or whenever you crave a warm, satisfying bowl of soup.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 8 cups chicken broth. 4 carrots, sliced. 4 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried oregano. 2 bay leaves. Salt and pepper to taste. 2 cups egg noodles. 1/4 cup fresh parsley, chopped.

Instructions: Place diced chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, oregano, bay leaves, salt, and pepper in a slow cooker. Stir well to combine. Cover and cook on low for 6-8 hours or until chicken is cooked through and vegetables are tender. About 30 minutes before serving, add egg noodles and stir. Cover and continue cooking until noodles are tender. Remove bay leaves and season with additional salt and pepper if needed. Stir in fresh parsley just before serving. Serve hot and enjoy the homestyle goodness!

Prep Time: 15 minutes

Cook Time: 360 minutes

Dogz In Style Grooms

[mzdollmaker]

These Lemon, Tomato and Feta Coodles are a light and refreshing keto-friendly dish that's bursting with flavor. Tender zucchini noodles are sautéed with juicy cherry tomatoes and tossed in a tangy lemon dressing. Crumbled feta cheese adds a creamy and savory element to the dish, while fresh basil leaves provide a pop of color and freshness. It's a quick and easy meal that's perfect for a busy weeknight or a light lunch!

Ingredients: 2 large zucchinis, spiralized into noodles. 1 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. 2 tbsp olive oil. 1 lemon, juiced. 2 cloves garlic, minced. Salt and black pepper, to taste. Fresh basil leaves, for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put minced garlic in the pan and cook for one to two minutes, until the garlic smells good. Add the spiralized zucchini noodles to the pan and cook for two to three minutes, until they start to get a little soft. After adding the cherry tomatoes to the pan, cook for another two to three minutes, until the tomatoes are warm all the way through. Take the pan off the heat and add the lemon juice. Then, sprinkle the zucchini noodles and tomatoes on top. Sprinkle to mix. To taste, add salt and black pepper. Spoon the coodles out on plates and sprinkle the feta cheese on top of each one. Add some fresh basil leaves as a garnish. Your Lemon, Tomato, and Feta Coodles are ready to eat right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

Routakorpi

[mzdollmaker]

Create beautiful and delicious marshmallow wedding favors for your special day. These homemade marshmallows can be customized to match your wedding colors and are sure to leave a sweet impression on your guests.

Ingredients: 2 cups of granulated sugar. 1/2 cup of cold water. 2 envelopes of unflavored gelatin. 1/2 cup of cold water for gelatin. 1 teaspoon of vanilla extract. Powdered sugar for dusting. Food coloring optional. Edible glitter optional.

Instructions: In a mixing bowl, combine 1/2 cup of cold water and the unflavored gelatin. Let it sit for 10 minutes to soften. In a saucepan, combine the granulated sugar and 1/2 cup of cold water. Heat over medium-high heat until the sugar dissolves, stirring occasionally. Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Use a candy thermometer to monitor the temperature until it reaches 240F 115C. Remove the sugar syrup from heat and carefully pour it into the gelatin mixture. Use a hand mixer or stand mixer to beat the mixture on high speed until it becomes fluffy, white, and nearly triples in volume. This will take about 10-12 minutes. Add vanilla extract and continue to beat for another 2 minutes. If desired, add food coloring and mix until the desired color is achieved. Prepare a 9x9-inch 23x23 cm baking pan by greasing it and dusting it with powdered sugar. Pour the marshmallow mixture into the prepared pan and smooth the top. If desired, sprinkle edible glitter on top for an elegant touch. Let the marshmallow mixture set at room temperature for at least 4 hours or overnight. Once set, use a sharp knife or cookie cutters to cut the marshmallow into desired shapes, such as hearts or initials for the wedding couple. Dust the marshmallows with powdered sugar to prevent sticking. Package the marshmallow wedding favors in decorative bags or boxes and add a personalized tag with the wedding date and couple's names. Share these sweet marshmallow treats with your wedding guests as a delightful and memorable favor!

Prep Time: 30 minutes

Cook Time: 15 minutes

Cry Blend

[mzdollmaker]

These Ale and Kraut Burgers are a delicious twist on the classic burger. The sauerkraut infused with beer adds a unique flavor, and the Swiss cheese brings creamy goodness to every bite. Perfect for your next barbecue or cookout!

Ingredients: 1 lb ground beef. 1/2 cup sauerkraut. 1/4 cup beer your choice. 1/2 onion, finely chopped. 1 clove garlic, minced. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices Swiss cheese. 4 tbsp mayonnaise. 4 lettuce leaves. 4 tomato slices. 4 pickle slices.

Instructions: Put ground beef, chopped onion, minced garlic, salt, and black pepper in a bowl. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove over medium-high heat. Put the burger patties on the grill or pan and cook them for four to five minutes on each side, or until they're done the way you like them. Add a slice of Swiss cheese to top of each patty in the last minute of cooking and let it melt. In a small saucepan, mix the sauerkraut and beer together. Simmer for a few minutes, until the sauerkraut is warm all the way through. You can grill or toast the hamburger buns until they are just barely browned. On the bottom half of each bun, spread mayonnaise. On top of the mayo, put a lettuce leaf. Then, put a burger patty with melted cheese on top of that. Put some of the sauerkraut that has been flavored with beer on top of the burger. Add a tomato slice and a pickle slice on top. Finally, put the top half of the bun on top of the things that have been put together. Enjoy your Ale and Kraut Burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

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