Nice Punks

GhostPunch Studios - rumworth school - vhknorrbottenspets - rose city felines - dicasalibardi

[nicepunks]

Perfectly seasoned ground turkey and three varieties of beans combine to make a filling and healthy chili.

Ingredients: 1 lb ground turkey. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 28 oz crushed tomatoes. 1 cup corn kernels. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. 2 cups chicken broth. Chopped green onions and shredded cheese for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and bell pepper. Cook until softened. Add ground turkey and cook until browned, breaking it apart with a spoon. Stir in chili powder, cumin, paprika, salt, and pepper. Add black beans, kidney beans, pinto beans, crushed tomatoes, corn, and chicken broth. Bring to a simmer and let it cook for 20-25 minutes, stirring occasionally. Adjust seasoning to taste. Serve hot, garnished with chopped green onions and shredded cheese. Enjoy your delicious Three Bean Turkey Chili!

Prep Time: 15 minutes

Cook Time: 25 minutes

ask win

[nicepunks]

This watermelon mint lemonade is a great drink for the summer because it is cool and full of flavor.

Ingredients: 4 cups cubed watermelon. 1/4 cup fresh lemon juice. 1/4 cup sugar. 1/4 cup fresh mint leaves. 2 cups cold water. Ice cubes optional. Mint sprigs and lemon slices for garnish optional.

Instructions: In a blender, combine watermelon, lemon juice, sugar, and mint leaves. Blend until smooth. Strain the mixture through a fine-mesh sieve into a pitcher. Stir in cold water. Refrigerate until chilled. Serve over ice cubes if desired. Garnish with mint sprigs and lemon slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

w g mallett school

[nicepunks]

Indulge in the refreshing and tangy flavors of sparkling honey rosemary lemonade combined with the creaminess of a smoothie. This delightful beverage is perfect for a sunny day or as a quick and healthy treat.

Ingredients: 1 cup sparkling water. 1/2 cup fresh lemon juice. 1/4 cup honey. 1 sprig fresh rosemary. 1/2 cup frozen strawberries. 1/2 cup frozen raspberries. 1/2 cup vanilla Greek yogurt. 1 cup ice cubes.

Instructions: In a small saucepan, combine the honey and fresh rosemary sprig. Heat over low heat until the honey is warm and fragrant. Remove from heat and let it cool. Remove the rosemary sprig from the honey. In a blender, combine the sparkling water, fresh lemon juice, honey, frozen strawberries, frozen raspberries, vanilla Greek yogurt, and ice cubes. Blend until smooth and creamy. Pour the smoothie into glasses and garnish with a fresh rosemary sprig. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

fitchef

[nicepunks]

This simple recipe for seasoned taco meat is great for busy weeknight dinners. It tastes great, can be used in many ways, and is easy to put together.

Ingredients: 1 pound ground beef or ground turkey. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 packet taco seasoning mix. 1/2 cup water. Salt and pepper to taste.

Instructions: Warm up some oil in a big pan over medium-high heat. Add the garlic and onion that have been chopped up. Saut them until they become clear. Put the turkey or ground beef in the pan. Use a spatula to break it up as you cook it until it's golden brown and done. If you need to, drain off any extra fat. Put the taco seasoning mix on top of the meat and mix it in. Add the water and mix it well. Let it cook on low heat for a few minutes, until the sauce gets thick and covers the meat. Add pepper and salt to taste. Your taco meat is now ready to use in burritos, tacos, and other Mexican dishes! Just take it off the heat!

Prep Time: 10 minutes

Cook Time: 15 minutes

saha lab centre of biomedical research

[nicepunks]

This Raw Kale Salad is packed with nutrients and flavor. Massaging the kale with lemon juice and olive oil helps to soften its texture and reduce bitterness, while the addition of cherry tomatoes, red onion, roasted almonds, and dried cranberries adds sweetness and crunch.

Ingredients: 1 bunch kale, stems removed and leaves thinly sliced. 1/4 cup lemon juice. 2 tablespoons olive oil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup roasted almonds, chopped. 1/4 cup dried cranberries.

Instructions: Slice the kale and put it in a large bowl. Add the lemon juice, olive oil, salt, and black pepper. For about two to three minutes, rub the kale with your hands until it starts to get soft and wilt. The red onion, roasted almonds, dried cranberries, and cherry tomatoes should all be added to the bowl. Add everything to the bowl and mix it well. Serve right away or put in the fridge to enjoy later.

Prep Time: 10 minutes

Cook Time: 0 minutes

alexis

[nicepunks]

Savor the traditional campfire treat with a creamy chocolate twist. Enjoying the great outdoors and sating your sweet tooth go hand in hand with these chocolate s'mores.

Ingredients: 4 marshmallows. 4 graham crackers. 2 chocolate bars broken into squares.

Instructions: Set a grill or campfire to medium-high heat. Once a marshmallow is golden brown and oozy on the inside, place it on a long skewer or roasting stick and toast it over the fire. Top one half of a graham cracker with a square of chocolate while the marshmallow is still hot. Gently transfer the toasted marshmallow from the skewer onto the graham cracker that has been covered in chocolate. Place the remaining half of the Graham Cracker on top and gently press to form a sandwich. Holding the s'more together, allow the marshmallow's heat to slightly melt the chocolate. Present and savor your delectable chocolate s'mores beside the bonfire!

Prep Time: 10 minutes

Cook Time: 5 minutes

axel loubette

[nicepunks]

Chickpea Salad with Lemon Dressing is a tasty and refreshing dish that you can eat for lunch or as a side. It's tasty and good for you because it has chickpeas, crisp vegetables, and a tangy lemon dressing.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 cucumber, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/3 cup feta cheese, crumbled. Zest and juice of 2 lemons. 3 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine chickpeas, cucumber, red bell pepper, and red onion. In a separate small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the chickpea mixture and toss to combine. Gently fold in fresh parsley, mint leaves, and crumbled feta cheese. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional mint leaves and lemon zest if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

lavender at laggan

[nicepunks]

This vegetarian stew is hearty and good for you. It has quinoa, black beans, and a bunch of different colored vegetables. This Instant Pot recipe is great for weight watchers and anyone else who wants a healthy meal because it is full of protein and fiber.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1 cup diced carrots. 1 cup diced bell peppers. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Put the Instant Pot in "saut" mode and heat the olive oil. Put in the chopped onions and garlic and cook until the smell is nice. Put in the corn, carrots, and bell peppers. Saut for two to three minutes. Add the black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper, and mix everything together. Add the vegetable broth and mix it in well. Turn off saut mode, put the lid back on the Instant Pot, and set it to high pressure for 8 minutes. After that, let the pressure drop naturally for 5 minutes, and then quickly let go of any extra pressure. Carefully open the lid, stir the stew, and add more salt or pepper if you think it needs it. Add your favorite herbs or cheese on top of the hot food. Have fun with your tasty vegetarian quinoa stew!

Prep Time: 15 minutes

Cook Time: 8 minutes

treorchy primary school

[nicepunks]

Savor the flavorful and rich goodness of homemade Pork Belly Burnt Ends, which are made with tender smoked pork belly cubes covered in a savory and sweet glaze. These burnt ends are ideal for any BBQ or get-together and are sure to please a crowd.

Ingredients: 5 lbs pork belly, cut into 1.5-inch cubes. 1/4 cup olive oil. 1/4 cup your favorite BBQ rub. 1/2 cup brown sugar. 1/4 cup honey. 1/2 cup BBQ sauce. 2 tablespoons unsalted butter.

Instructions: Set the temperature of your smoker to 225F 107C. Coat the cubes of pork belly with olive oil and barbecue rub. After placing the cubes on the smoker grate, smoke them for two to three hours, or until their bark becomes nice. To make a glaze, combine brown sugar, honey, and BBQ sauce in a bowl. Spoon the glaze over the smoked pork belly cubes in a foil pan and top with butter. After two hours, or until the cubes are soft, cover the pan with foil and put it back in the smoker. To set the glaze, take off the foil and cook the burnt ends for a further thirty minutes. Enjoy your mouthwatering Pork Belly Burnt Ends while they're still hot!

Prep Time: 20 minutes

Cook Time: 5 minutes

york builders association job fair

[nicepunks]

Make delectable and visually appealing rose-shaped cake pops for parties and special occasions. These adorable treats are sure to wow your guests!

Ingredients: 1 box cake mix flavor of your choice. 1/2 cup frosting flavor that complements the cake. Pink food coloring. Green food coloring. Cake pop sticks. Candy melts pink, red, or desired rose color. Edible green leaves for decoration.

Instructions: Follow the directions on the box to bake the cake. Let it cool down all the way. Use your hands or a fork to break up the cool cake into small pieces. Mix the frosting into the cake crumbs until everything is well mixed. The mix should stay together when you squeeze it. Separate the mixture into two parts. One part should stay the same, and the other should be colored pink with food coloring. Mix until the color is spread out evenly. Take a little of the pink stuff and roll it into a ball. This is where your rose's heart will be. Make small teardrop shapes out of the white cake mix. These will be the rose's petals. Put the pink center ball on top of a cake pop stick to begin. Press the white petal shapes gently around the pink center, letting them overlap a bit to make the shape of a rose. Keep adding petals until the rose is the size you want it to be. Follow the directions on the package to melt the candy melts in a bowl that can go in the microwave. Make sure the whole rose is covered when you dip each cake pop that has been put together into the melted candy melts. Let the extra coating run off. To let the cake pops set, put them in a stand or a piece of Styrofoam. Add edible green leaves to the base of the rose while the candy coating is still wet to make it look better. Let the candy coating harden all the way before you serve it or package it. Now it's time to enjoy your lovely rose cake pops!

Prep Time: 30 minutes

Cook Time: 25 minutes

green door studio

[nicepunks]

These Glazed Pork Tenderloin and Fig Kebabs are a perfect blend of savory and sweet. The balsamic glaze adds a rich flavor to the tender pork, while the caramelized figs bring a touch of sweetness to every bite.

Ingredients: 2 pork tenderloins, cut into 1-inch cubes. 1 cup fresh figs, halved. 1/4 cup balsamic glaze. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Balsamic glaze, olive oil, minced garlic, dried thyme, salt, and pepper should all be mixed together in a bowl. To make the marinade, mix it well. Make sure the pork cubes are well covered when you put them in the marinade. Put it in the fridge with the lid on for at least 30 minutes to marinate. Set the grill or grill pan over medium-high heat to get it hot. Put marinated pork cubes and halfed figs on the soaked wooden skewers one after the other. Turn the kebabs over every so often for 10 to 12 minutes, or until the pork is cooked all the way through and the figs are caramelized. During the last few minutes of cooking, brush the kebabs with more balsamic glaze to make them taste even better. Take them off the grill when they're done and let them rest for a while. You can eat the Glazed Pork Tenderloin and Fig Kebabs with any side dish you like. Enjoy the delicious mix of soft pork and sweet, caramelized figs!

Prep Time: 40 minutes

Cook Time: 12 minutes

vijay ramesh

[nicepunks]

A classic Black Forest Cake recipe that combines layers of moist chocolate cake with sweet cherry filling and whipped cream. Perfect for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. 1 can 21 oz of cherry pie filling. 2 cups heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. Chocolate shavings for garnish.

Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt into a large mixing bowl. To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Blend until thoroughly blended. After adding the boiling water, stir the batter until it's smooth. It's acceptable that the batter will be thin. Evenly divide the batter among the cake pans that have been prepared. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, in a preheated oven. After the cakes have cooled for ten minutes in the pans, take them out and let them cool fully on a wire rack. After the cakes are fully cool, cut each one in half lengthwise to make four layers. Beat the heavy cream with vanilla extract and powdered sugar until stiff peaks form. Spread a layer of cherry pie filling over the top of one cake layer that has been placed on a serving plate. Place a layer of whipped cream over the filling of cherries. Continue in this manner with the remaining layers of cake, and garnish with whipped cream. Add some chocolate shavings as a cake garnish. To allow the flavors to meld together, place the cake in the refrigerator for at least two hours before serving. Cut into slices and savor your delectable Black Forest Cake!

Prep Time: 30 minutes

Cook Time: 35 minutes

fremont asian christian church

[nicepunks]

Uma torta cremosa de chocolate enriquecida com o sabor cítrico e adocicado da laranja confitada, perfeita para os amantes de sobremesas sofisticadas e cheias de sabor.

Ingredients: 200g de chocolate meio amargo. 200g de manteiga sem sal. 4 ovos. 1 xcara de acar. 1/2 xcara de farinha de trigo. Casca de 2 laranjas, cortadas em tiras finas. Suco de 2 laranjas. 1/2 xcara de gua. 1/2 xcara de acar.

Instructions: Set the oven to 180C. Remove the chocolate and the dough in the bath. If you beat the eggs with sugar, you'll get a clear, fluffy cream. Add the chocolate that has been melted and the butter to the beaten eggs and mix them together carefully. Add the trigo flour that has been pressed into a mass, mixing it until it is homogeneous. Release the mass in a shape that isn't shaped and is encased. Asse por cerca de 25 a 30 minutos, ou at que a superfcie esteja firme e um palito inserido no centro saia com algumas moedas. While the apple cake is baking, make the orange confit. Put the orange juice cans, water, and sugar on a baking sheet. Put the pan on low heat until the oranges are soft and the water has been absorbed. As soon as the cake is ready, serve it hot with the candied orange on top.

Prep Time: 20 minutes

Cook Time: 30 minutes

alexia stevens

[nicepunks]

This raw vegan soup tastes great and is good for you. When you roast cauliflower and parsnips together, they give it a rich, earthy flavor. The cashews make it creamier. Anyone on a raw vegan diet or just looking for a healthy and tasty soup recipe should try this one.

Ingredients: 1 medium cauliflower, chopped. 2 parsnips, peeled and chopped. 1/2 cup raw cashews, soaked. 2 cups water. 1 garlic clove. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon miso paste. Salt and pepper to taste. Fresh herbs for garnish.

Instructions: In a high-speed blender, combine the cauliflower, parsnips, soaked cashews, water, garlic, nutritional yeast, lemon juice, miso paste, salt, and pepper. Blend until smooth and creamy, adjusting the consistency with more water if needed. Transfer the soup to serving bowls. Garnish with fresh herbs, such as parsley or chives. Serve immediately or chill in the refrigerator before serving for a cold soup option.

Prep Time: 15 minutes

Cook Time: 0 minutes

fanimated

[nicepunks]

These Whole Wheat Chocolate Chip Muffins are a tasty treat that is better for you. They are great for a healthy breakfast or snack because they are made with whole wheat flour and honey for sweetness.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup sugar. 1/4 cup honey. 1/2 cup unsweetened applesauce. 1/4 cup plain yogurt. 2 eggs. 1/2 cup milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 3/4 cup chocolate chips.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the sugar, baking powder, baking soda, and salt with a whisk in a large bowl. Add the yogurt, eggs, milk, vegetable oil, vanilla extract, and honey to a different bowl. Mix the ingredients together until they are well blended. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. Do not stir the chocolate chips into the batter too much. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty Whole Wheat Chocolate Chip Muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

the insolent willies

[nicepunks]

Chicken Asparagus Fettucini Alfredo is a rich and creamy dish that is great for a cozy dinner at home. When you mix soft chicken, crunchy asparagus, and rich Alfredo sauce with fettucini pasta, you get a meal that everyone at the table will enjoy.

Ingredients: 12 oz fettucini pasta. 2 chicken breasts, cooked and diced. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 2 cups heavy cream. 1 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons butter. 1 tablespoon olive oil. Fresh parsley for garnish.

Instructions: Cook fettucini pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add asparagus and saut until tender, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Pour in heavy cream, stirring constantly. Bring to a simmer. Gradually whisk in grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste. Add cooked chicken and asparagus to the Alfredo sauce, stirring until heated through. Add cooked fettucini pasta to the skillet, tossing until well coated with the sauce. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

roberto stefani

[nicepunks]

A nutritious and tasty breakfast option that combines the goodness of quinoa, almond, and coconut. These cakes are gluten-free, packed with protein, and perfect for a wholesome start to your day.

Ingredients: 1 cup quinoa, cooked and cooled. 1/2 cup almond flour. 1/2 cup shredded coconut. 1/4 cup coconut flour. 1/4 cup almond butter. 2 tablespoons coconut oil, melted. 3 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsweetened almond milk. 1/4 cup chopped almonds for topping. 1/4 cup shredded coconut for topping.

Instructions: Preheat the oven to 350F 175C and grease a muffin tin. In a large bowl, combine quinoa, almond flour, shredded coconut, coconut flour, almond butter, melted coconut oil, maple syrup, vanilla extract, baking powder, and salt. Mix well. Add almond milk to the mixture and stir until everything is well combined. Spoon the batter into the muffin tin, filling each cup to the top. Sprinkle chopped almonds and shredded coconut on top of each cake. Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious Coconut Almond Quinoa Breakfast Cakes!

Prep Time: 15 minutes

Cook Time: 30 minutes

rehan qayoom