Nelo Style

Allyson Menzies - harvard philippine forum - Valley Flash Track And Field Club - Muay thai delhi - Vacation Home Exchange

[nelo-style]

This Hearty Winter Quiche is a great dish to serve at a holiday brunch. It's a hearty dish that will please your guests in the winter, with savory ingredients like ham or bacon, spinach, and Gruyre cheese.

Ingredients: 1 pie crust store-bought or homemade. 6 large eggs. 1 cup milk. 1 cup grated Gruyre cheese. 1 cup diced ham or cooked bacon. 1 cup chopped spinach. 1/2 cup diced red bell pepper. 1/2 cup diced onion. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 1 tablespoon olive oil.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the store-bought pie crust in a pie dish and set it aside. If you're making your own crust, roll it out and put it in a pie dish. Put olive oil in a pan and heat it over medium-low heat. It will take about three to four minutes of cooking after adding the diced onions and red bell pepper. Whisk the eggs, milk, salt, black pepper, and nutmeg together in a bowl. On the bottom of the pie crust, spread out the onions and red bell pepper that have been sauted. Put the cooked bacon or diced ham on top of the vegetables. On top of the ham or bacon, sprinkle chopped spinach. Mix the eggs and add them to the pie crust's ingredients. Grate some Gruyre cheese on top. Set the oven to 350F and bake the quiche for 35 to 40 minutes, or until the top is golden brown. Take it out of the oven and let it cool down for a few minutes. Then cut it into pieces and serve. For a fun brunch, enjoy your Hearty Winter Quiche!

Prep Time: 20 minutes

Cook Time: 40 minutes

Trip Dont Fall

[nelo-style]

Mini Banh Mi Wonton Tacos are a fusion of Vietnamese Banh Mi and Mexican tacos. These crispy wonton wrappers are filled with savory pork, tangy pickled vegetables, and a spicy mayo sauce.

Ingredients: 1/2 lb ground pork. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tsp ginger, grated. 1 tbsp brown sugar. 1/2 cup pickled daikon and carrot store-bought or homemade. 1/4 cup mayonnaise. 1 tsp sriracha sauce. 12 wonton wrappers. Oil for frying. Fresh cilantro leaves for garnish.

Instructions: Spread the ground pork out in a pan and cook it over medium-high heat until it turns brown. Get rid of extra fat. To the cooked pork, add soy sauce, ginger, garlic that has been minced, and brown sugar. For another two minutes, mix everything together well. Take it off the heat. Put the pickled daikon and carrot in a different bowl and mix them together. For the spicy mayo, mix the mayonnaise and sriracha sauce in a different bowl. Set a pan over medium-high heat and add oil. Put a wonton wrapper on a clean surface to put it together. Put a spoonful of the pork mix in the middle. Add some pickled daikon and carrot on top. Add spicy mayo on top. Make a triangle out of the wonton wrapper by folding it in half diagonally. To seal, press the edges together. In hot oil, fry the wonton tacos for two to three minutes on each side, or until they are golden brown and crispy. Put paper towels down to dry. Add some fresh cilantro leaves as a garnish. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 15 minutes

Vacation Home Exchange

[nelo-style]

Indulge in the rich and warm flavors of chewy molasses cookies with a delightful icing drizzle. These cookies are perfect for enjoying with a cup of tea or as a sweet treat any time of the day.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 cups all-purpose flour. 2 teaspoons baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 cup granulated sugar for rolling. For Icing:. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Add the molasses and egg to the butter-sugar mixture. Mix well until combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. Cover the dough and refrigerate for at least 1 hour. Preheat the oven to 375F 190C and line baking sheets with parchment paper. Shape the chilled dough into 1-inch balls. Roll each ball in the remaining 1/2 cup of granulated sugar to coat. Place the coated dough balls on the prepared baking sheets, leaving some space between each cookie. Bake for 8-10 minutes or until the edges are set but the centers are still soft. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. For the icing, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Once the cookies are completely cooled, drizzle or spread the icing over the cookies. Allow the icing to set before serving. Enjoy your delicious chewy molasses cookies with icing!

Prep Time: 20 minutes

Cook Time: 10 minutes

Willowtree Campsites

[nelo-style]

A cool, rich, layered chocolate dessert that's ideal for sating your sweet tooth is chocolate lasagna. It has a rich chocolate pudding layer, a layer of creamy cream cheese, a cookie crust, and a heaping serving of mini chocolate chips and whipped cream on top.

Ingredients: 1 package 36 chocolate sandwich cookies. 6 tablespoons butter, melted. 1 8 oz package cream cheese, softened. 1/4 cup granulated sugar. 2 tablespoons cold milk. 1 12 oz container whipped topping e.g., Cool Whip, thawed. 2 3.9 oz packages instant chocolate pudding mix. 3 1/4 cups cold milk. 1 1/2 cups mini chocolate chips. Chocolate syrup optional. Whipped cream optional.

Instructions: Crush the chocolate sandwich cookies into fine crumbs using a food processor or a resealable plastic bag and rolling pin. In a medium-sized bowl, combine the cookie crumbs with melted butter until the mixture resembles wet sand. Press the cookie mixture into the bottom of a 9x13-inch baking dish to create a crust layer. Chill in the refrigerator for 10-15 minutes to set. In another bowl, beat the softened cream cheese until it's smooth and creamy. Add in the granulated sugar and 2 tablespoons of cold milk, and mix until well combined. Gently fold in 1 cup of whipped topping until the mixture is light and fluffy. Spread the cream cheese mixture evenly over the cookie crust in the baking dish. In a separate bowl, whisk together the instant chocolate pudding mix and 3 1/4 cups of cold milk for about 2 minutes, until it thickens. Pour the chocolate pudding over the cream cheese layer, spreading it evenly. Let it sit in the refrigerator for about 5 minutes to allow the pudding to set. Spread the remaining whipped topping over the pudding layer. Sprinkle mini chocolate chips evenly over the whipped topping layer. Optionally, drizzle with chocolate syrup and add a dollop of whipped cream on each serving for extra decadence. Chill in the refrigerator for at least 4 hours or until set. Serve chilled and enjoy your chocolate lasagna!

Prep Time: 20 minutes

Cook Time: 0 minutes

Nol­wenn Re­nard

[nelo-style]

This Vegan Chocolate Rustic Pin is a delightful treat made with wholesome ingredients like almond flour, cocoa powder, and maple syrup. It's easy to prepare and perfect for satisfying your chocolate cravings without any animal products.

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. Pinch of salt. 1/2 cup chopped nuts optional. 1/4 cup dairy-free chocolate chips optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt in a bowl. Mix until you get a dough. If you want, you can add dairy-free chocolate chips and chopped nuts. Place the dough on the baking sheet that has been prepared and roll it out into a rough pin shape that is about an inch thick. After the oven is hot, bake the pin for 20 to 25 minutes, or until it feels firm. Take it out of the oven and let it cool down completely before cutting it. Cut it into pieces and serve after it has cooled.

Prep Time: 15 minutes

Cook Time: 25 minutes

Science fair Project

[nelo-style]

A hearty and comforting chicken rice soup made with a mix of herbs and vegetables.

Ingredients: 1 cup cooked chicken, shredded. 1/2 cup rice. 1 carrot, diced. 1 celery stalk, chopped. 1/2 onion, finely chopped. 2 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste.

Instructions: Put onions and garlic in a pot and cook them until they become clear. Put in the celery and carrots and cook for three minutes. Add the chicken broth and heat it up. Lower the heat, add the rice, and stir it in. Let it cook for a while. Put in the chopped chicken, thyme, parsley, salt, and pepper. Let it cook for another 5 to 7 minutes. If you need to, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mark Lakeman

[nelo-style]

Indulge in a delicious gluten-free main dish with this Bacon Wrapped Pork Tenderloin recipe. The tender pork is wrapped in crispy bacon and glazed with a sweet and savory mixture, creating a mouthwatering dish that's perfect for any occasion.

Ingredients: 1 pork tenderloin about 1.5 pounds. 8-10 slices of gluten-free bacon. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and pepper to taste. 1 tablespoon honey or maple syrup for a sweeter glaze. 1 teaspoon Dijon mustard.

Instructions: Preheat your oven to 375F 190C. In a small bowl, mix together the minced garlic, dried rosemary, dried thyme, salt, and pepper. Rub the spice mixture all over the pork tenderloin, ensuring it's evenly coated. Wrap the bacon slices around the pork tenderloin, securing them with toothpicks if necessary. Heat olive oil in an ovenproof skillet over medium-high heat. Once hot, add the bacon-wrapped pork tenderloin and sear for 2-3 minutes on each side until the bacon is slightly crispy. In a separate small bowl, whisk together honey or maple syrup and Dijon mustard to create a glaze. Brush the glaze over the bacon-wrapped pork tenderloin. Transfer the skillet to the preheated oven and roast for about 25-30 minutes or until the internal temperature of the pork reaches 145F 63C. Remove from the oven and let it rest for a few minutes before slicing. Serve the gluten-free bacon-wrapped pork tenderloin with your favorite side dishes and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Peakview Parent Teacher Organization

[nelo-style]

This Zen Lentil Stew is a harmonious blend of nourishing ingredients, perfect for a calming Friday spa day. Rich in protein and comforting spices, it brings warmth to both body and soul.

Ingredients: 1 cup lentils. 4 cups vegetable broth. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, sliced. 2 garlic cloves, minced. 1 tsp cumin. 1 tsp turmeric. 1/2 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up some carrots and celery and add them along with the minced garlic. It will take about 5 minutes of cooking until the vegetables are soft. Mix in the pepper, salt, turmeric, cumin, and lentils. Use a stir to mix. Add the vegetable broth and boil it. Turn down the heat, cover, and let it cook for 20 to 25 minutes, or until the lentils are soft. Set the seasoning if you need to after it's done. Serve hot with fresh parsley on top. Zen Lentil Stew has flavors that will calm you down.

Prep Time: 10 minutes

Cook Time: 25 minutes

Os Arhitektura

[nelo-style]

This Slow Cooker Apple Crisp recipe takes the classic dessert to a whole new level of ease and deliciousness. With minimal prep work, you can enjoy the comforting flavors of cinnamon-spiced apples and crispy oat topping without heating up your kitchen.

Ingredients: 6 cups sliced apples. 1 tablespoon lemon juice. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 cup old-fashioned oats. 1/2 cup all-purpose flour. 1/2 cup packed brown sugar. 1/4 cup unsalted butter, melted. Vanilla ice cream or whipped cream, for serving optional.

Instructions: In a large bowl, toss sliced apples with lemon juice, granulated sugar, cinnamon, and nutmeg. In another bowl, combine oats, flour, brown sugar, and melted butter until crumbly. Grease the inside of the slow cooker. Spread half of the oat mixture in the bottom of the slow cooker. Top with the apple mixture, then sprinkle the remaining oat mixture over the apples. Cover and cook on low for 4-5 hours or until apples are tender. Serve warm with vanilla ice cream or whipped cream if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Elga Records

[nelo-style]

Elevate your holiday baking with these revolutionary chocolate chip cookies that are sure to delight your family and friends. The perfect blend of chewy and crisp textures, these cookies are a game-changer!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups chocolate chips.

Instructions: Before you start cooking, heat the oven to 375F 190C. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Mix the softened butter, white sugar, brown sugar, and vanilla extract in a large bowl until the mixture is smooth. One at a time, add the eggs and beat well after each one. Slowly add the dry ingredients and mix them in until they are well mixed in. Add the chocolate chips and mix them in. Place spoonfuls of cookie dough on baking sheets that have not been greased. After the oven is hot, bake for 9 to 11 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

pasquale aiello

[nelo-style]

This Crockpot Shredded Chicken recipe is incredibly easy to make and yields tender, flavorful chicken that's perfect for sandwiches, wraps, or served over rice. The slow cooking process allows the chicken to absorb the delicious sauce, resulting in a mouthwatering dish.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1/2 cup barbecue sauce. 1/4 cup brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. BBQ sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper should all be mixed together in a bowl. Put the mix on top of the chicken. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred easily. After the chicken is done cooking, use two forks to shred it and mix it well with the sauce in the slow cooker. You can put the chicken shreds on buns, in wraps, or over rice, depending on what you like.

Prep Time: 10 minutes

Cook Time: 360 minutes

Rga Bicester

[nelo-style]

These easy chocolate chip muffins are perfect for a quick and satisfying treat. They're moist, chocolatey, and studded with gooey chocolate chips, making them a favorite among both kids and adults. Whip up a batch in no time and savor the irresistible combination of cocoa and chocolate chips.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup milk. 1/4 cup vegetable oil. 1/4 cup unsweetened cocoa powder. 1/4 cup chocolate chips. 1 egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Fold in the chocolate chips. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade chocolate chip muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

centralskolan

[nelo-style]

Oeufs en Cocotte, also known as Baked Eggs in Pots, is a classic French breakfast dish that combines the creamy richness of eggs and heavy cream with a touch of savory ham or smoked salmon. It's a simple yet elegant dish that's perfect for a special breakfast or brunch.

Ingredients: 4 large eggs. 1/4 cup heavy cream. 2 tablespoons unsalted butter. 4 slices of ham or smoked salmon optional. Salt and pepper to taste. Fresh herbs such as chives or parsley for garnish.

Instructions: Preheat your oven to 350F 175C. Grease four ramekins or small oven-safe pots with butter. If using ham or smoked salmon, place a slice at the bottom of each ramekin. Crack an egg into each ramekin, being careful not to break the yolk. In a small saucepan, heat the heavy cream and butter over low heat until the butter is melted. Season with a pinch of salt and pepper. Pour the cream mixture gently over each egg in the ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches about halfway up the sides of the ramekins. Cover the baking dish with foil and carefully place it in the preheated oven. Bake for about 15-20 minutes, or until the egg whites are set, but the yolks are still slightly runny. You can adjust the baking time to your preference for egg yolk consistency. Remove the ramekins from the oven and garnish with fresh herbs. Serve hot, and enjoy your delicious Oeufs en Cocotte!

Prep Time: 10 minutes

Cook Time: 20 minutes

Pinehurst Nc Real Estate

[nelo-style]

The skin on brick chicken quarters is crispy, and the meat is juicy and flavorful. This makes sure that the chicken cooks evenly and the skin gets perfectly crispy. The weight of the brick helps to flatten the chicken.

Ingredients: 4 chicken quarters. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme leaves. Salt and pepper to taste. 1 lemon, sliced.

Instructions: Preheat grill to medium-high heat. Place chicken quarters skin side down on a cutting board and press firmly with a brick wrapped in foil to flatten slightly. Rub chicken quarters with olive oil, minced garlic, rosemary, thyme, salt, and pepper on both sides. Grill chicken quarters skin side down for 10-12 minutes. Flip chicken quarters, place lemon slices on top, and grill for another 10-12 minutes or until internal temperature reaches 165F 75C. Remove from grill and let rest for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Neuro.ca

[nelo-style]

Apple cider, maple syrup, and savory herbs come together in this Perfect Fall Crockpot Chicken recipe to make a warm and delicious dish that's perfect for cool fall nights. The slow cooker does all the work, making chicken breasts that are tender, juicy, and full of delicious flavors.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1/2 cup apple cider. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon minced garlic. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons cornstarch. 2 tablespoons water. Chopped fresh parsley, for garnish.

Instructions: In a bowl, whisk together chicken broth, apple cider, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, thyme, rosemary, salt, and pepper. Place chicken breasts in the slow cooker. Pour the sauce mixture over the chicken. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender. In a small bowl, mix cornstarch and water until smooth to create a slurry. Stir the slurry into the slow cooker and cook on high for an additional 20-30 minutes, or until the sauce has thickened. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

Nol­wenn Re­nard

[nelo-style]

A colorful and refreshing smoothie made with kale, pineapple, kiwi, and turmeric. It is full of healthy nutrients. It's great for a quick breakfast or to help you recover after a workout. Plus it doesn't have gluten and is vegan!

Ingredients: 1 cup chopped kale leaves. 1 cup chopped pineapple. 2 ripe kiwis, peeled and chopped. 1 teaspoon ground turmeric. 1 tablespoon flaxseeds. 1 cup unsweetened almond milk. 1 tablespoon maple syrup optional. Ice cubes optional.

Instructions: Place all ingredients in a blender. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. Taste and adjust sweetness with maple syrup, if desired. Pour into glasses and serve immediately, optionally over ice cubes.

Prep Time: 5 minutes

Cook Time: 0 minutes

Merhrs Cake Corner

[nelo-style]

These BBQ Beef Bites come from Lord Byron's Kitchen. They are made with juicy sirloin cubes that have been marinated and grilled to perfection. Perfect for a tasty appetizer or a tasty main dish!

Ingredients: 1.5 lbs beef sirloin, cut into bite-sized cubes. 1/2 cup BBQ sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. Wooden skewers, soaked in water.

Instructions: Spice up the meat with BBQ sauce, soy sauce, honey, olive oil, garlic powder, onion powder, and black pepper in a bowl. Put the beef cubes into the marinade and make sure each one is well covered. Put the dish in the fridge for at least two hours, or overnight for the best results. Warm up the grill over medium-high heat. Put beef cubes that have been marinated on skewers that have been soaked in water, leaving a little space between each piece. Put the skewers on a grill that has already been heated up. Cook for 8 to 10 minutes, turning them over every so often, until the beef is done the way you like it and has a nice char. Take the BBQ Beef Bites off the grill and let them rest for a few minutes. Then serve them. If you want, you can serve with extra BBQ sauce to dip them in.

Prep Time: 15 minutes

Cook Time: 10 minutes

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