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Birgit Pyykko - Flat Earth Weekend - Bella Humphries - Welcome to Phil Bradley training - LAHS Physics

[ourpantylove]

If you want to make the famous Burger King Big King Burger at home, this recipe will help you do it. It has two patties, a special sauce, fresh vegetables, and American cheese. It's served on a sesame seed bun.

Ingredients: 4 sesame seed burger buns. 1 pound ground beef. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon sweet pickle relish. 1/2 teaspoon white vinegar. 1/2 teaspoon sugar. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 slices American cheese. 1 cup shredded iceberg lettuce. 1 cup sliced dill pickles. 1/2 cup diced white onion. 1/2 cup diced tomatoes.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. Form the ground beef into 8 thin patties that are all the same size. Add salt and pepper to the patties. Grill the patties for two to three minutes on each side, or until they are done the way you like them. To make the sauce, put mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, onion powder, paprika, and a pinch of salt in a small bowl. Toast the burger buns on the grill for about a minute, until they are just barely brown. Put some of the special sauce on the bottom half of each bun. Put a little bit of American cheese on top of each burger and let it melt. The bottom bun should have one burger patty on it. Then it should have shredded lettuce, diced onion, diced tomatoes, sliced pickles, and another burger patty. Place the other half of the bun on top and gently press it down to put the burger together. Serve your Big King Burger that you made yourself hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Club Ciclista Padrons - ALUMINIOS CORTIZO - Inicio

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Indulge in the refreshing combination of creamy coconut milk and zesty orange juice with these delightful homemade popsicles. Perfect for beating the summer heat!

Ingredients: 1 cup coconut milk. 1 cup freshly squeezed orange juice. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. Zest of 1 orange.

Instructions: In a mixing bowl, combine coconut milk, orange juice, honey or maple syrup, vanilla extract, and orange zest. Whisk until well combined and smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. To release the popsicles, run the molds under warm water for a few seconds. Enjoy your creamy coconut orange creamsicles!

Prep Time: 10 minutes

Cook Time: 0 minutes

NY SPBL

[ourpantylove]

These Cold Brew Mocha Pops are a delightful treat for coffee lovers. They combine the rich flavors of cold brew coffee and chocolate in a refreshing popsicle form. Perfect for a hot summer day or whenever you crave a sweet coffee fix.

Ingredients: 2 cups cold brew coffee. 1/2 cup milk. 1/4 cup cocoa powder. 1/4 cup sugar. 1/2 teaspoon vanilla extract. 1/4 cup chocolate chips. Popsicle molds.

Instructions: In a mixing bowl, combine cold brew coffee, milk, cocoa powder, sugar, and vanilla extract. Mix until well combined. Add chocolate chips to the mixture and stir evenly. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until the popsicles are completely frozen. To remove the popsicles from the molds, briefly run them under warm water to loosen. Enjoy your delicious Cold Brew Mocha Pops!

Prep Time: 15 minutes

Cook Time: 240 minutes

Dress Uurstal Corinda

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For a quick and healthy snack, these protein bars don't need to be baked. They give you a satisfying energy boost because they are full of oats, protein powder, and almond butter. You can also add your favorite mix-ins, like chocolate chips or nuts, to make them your own!

Ingredients: 2 cups oats. 1 cup protein powder. 1/2 cup almond butter. 1/3 cup honey or maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 cup dark chocolate chips.

Instructions: In a large bowl, mix oats and protein powder together. Add almond butter, honey or maple syrup, almond milk, and vanilla extract. Stir until well combined. Fold in dark chocolate chips. Press mixture evenly into a lined baking dish. Refrigerate for at least 1 hour to set. Cut into bars and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Skoga Obscura

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A delicious and nutritious vegan bowl featuring quinoa and roasted cauliflower, topped with a flavorful Almond Sriracha Sauce. This bowl is not only easy to make but also packed with protein and vibrant flavors.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cauliflower florets. 1 tablespoon olive oil. Salt and pepper to taste. 1/4 cup sliced almonds. 2 tablespoons chopped fresh cilantro. 1 tablespoon sesame seeds. For Almond Sriracha Sauce:. 1/3 cup almond butter. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon Sriracha sauce. 1 clove garlic, minced. 1 tablespoon rice vinegar. Water, as needed to thin.

Instructions: Cook quinoa according to package instructions. Preheat oven to 400F 200C. Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until golden brown and tender. In a small bowl, whisk together almond butter, soy sauce, maple syrup, Sriracha sauce, minced garlic, and rice vinegar to make the Almond Sriracha Sauce. Thin with water to your desired consistency. In a serving bowl, layer cooked quinoa, roasted cauliflower, sliced almonds, and chopped cilantro. Drizzle with Almond Sriracha Sauce and sprinkle sesame seeds on top. Serve immediately and enjoy your Vegan Yack Attack Quinoa Cauliflower Bowl!

Prep Time: 15 minutes

Cook Time: 25 minutes

Taino Paintings by Theodore Morris

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This Kale, Beet, and Bacon Salad with Goat Cheese Vinaigrette is a delightful combination of earthy flavors and textures. The kale adds a hearty and nutritious base, while the roasted beets and crispy bacon provide a sweet and savory contrast. The creamy goat cheese vinaigrette ties everything together for a delightful salad experience.

Ingredients: 4 cups chopped kale. 2 medium beets, roasted and sliced. 6 slices of bacon, cooked and crumbled. 1/2 cup crumbled goat cheese. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the chopped kale, sliced and roasted beets, and crumbled bacon in a large bowl. Use a different bowl to mix the vinaigrette. Add the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper, and whisk them together. Pour the vinaigrette over the salad and toss it around to cover everything. On top of the salad, crumble some goat cheese. Serve right away as a tasty and healthy salad.

Prep Time: 20 minutes

Cook Time: 20 minutes

Les Miserables Film

[ourpantylove]

This Pineapple Avocado Spinach Salad is a delightful combination of sweet and savory flavors. The juicy pineapple, creamy avocado, and crunchy almonds are perfectly complemented by the tangy balsamic dressing. It's a refreshing and healthy salad that's quick and easy to make.

Ingredients: 2 cups fresh spinach leaves. 1 cup diced pineapple. 1 ripe avocado, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup toasted almond slices. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the fresh spinach leaves, diced pineapple, sliced avocado, red onion, and toasted almond slices. In a small bowl, whisk together the olive oil and balsamic vinegar to create the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad ingredients. Gently toss the salad to evenly coat everything with the dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

MUSIKLADEN NEUBECKUM

[ourpantylove]

Indulge in the cozy comfort of a chai latte while staying true to your keto lifestyle with this delicious recipe. Made with unsweetened almond milk and keto-friendly sweeteners, it's a creamy and flavorful beverage perfect for any time of day.

Ingredients: 2 cups unsweetened almond milk. 2 chai tea bags. 2 tablespoons coconut oil. 1 tablespoon unsalted butter or ghee. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/8 teaspoon ground cloves. 1/8 teaspoon ground black pepper. 1-2 tablespoons erythritol or preferred keto sweetener optional. Whipped cream optional, for topping.

Instructions: Over medium heat, warm the almond milk in a small saucepan without letting it boil. Warm up the almond milk and add the chai tea bags. Let them steep for 5 to 7 minutes. Get rid of the tea bags. Add ground cinnamon, ginger, cardamom, cloves, black pepper, erythritol if using, and mix well. You can use coconut oil, butter, or ghee. Whisk until everything is well mixed and foamy. Put the coffee into mugs and, if you want, top them with whipped cream. For decoration, sprinkle with more ground cinnamon. Have fun with your tasty keto chai latte!

Prep Time: 5 minutes

Cook Time: 10 minutes

Polar Foxes

[ourpantylove]

These gluten-free pumpkin egg protein pancakes are a delicious and nutritious breakfast option for kids. Packed with protein from eggs and almond flour, and the goodness of pumpkin, they are both satisfying and easy to make.

Ingredients: 1 cup pumpkin puree. 4 eggs. 1/2 cup almond flour. 1 teaspoon pumpkin pie spice.

Instructions: Put pumpkin puree, eggs, almond flour, and pumpkin pie spice in a bowl and mix them together. Whisk until everything is smooth and well mixed. Warm up a griddle or skillet that doesn't stick over medium heat. For each pancake, pour about 1/4 cup of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter. You can top it with maple syrup, fresh fruit, or whipped cream while it's still warm.

Prep Time: 10 minutes

Cook Time: 10 minutes

Bella Humphries

[ourpantylove]

This vibrant turmeric beet juice is packed with antioxidants and nutrients. It's refreshing and invigorating, perfect for a morning pick-me-up or a midday energy boost. The combination of earthy beets, zesty citrus, and spicy turmeric creates a deliciously unique flavor profile.

Ingredients: 2 medium beets, peeled and chopped. 1 medium carrot, peeled and chopped. 1 small piece of fresh turmeric about 1 inch, peeled. 1 small piece of fresh ginger about 1 inch, peeled. 1 large orange, peeled and segmented. 1 small lemon, peeled and seeded. 3-4 cups of cold water.

Instructions: Put the beets, carrot, turmeric, ginger, orange segments, and lemon in a juicer and run it until the juice is very fine. To get rid of the pulp, strain the juice into a pitcher through a fine mesh sieve or nut milk bag. Pour cold water into the pitcher and mix it well. If you want, you can serve the turmeric beet juice right away over ice, or you can put it in the fridge until you're ready to serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

les nepalais de lapcha

[ourpantylove]

This hearty gluten-free chicken stew is a comforting one-pot meal perfect for chilly days. Packed with tender chicken and flavorful vegetables, it's easy to make and sure to satisfy the whole family.

Ingredients: 1 lb boneless, skinless chicken thighs, diced. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, chopped. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp paprika. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until fragrant. Add chicken thighs, cook until browned on all sides. Add carrots, celery, and bell pepper, cook for 5 minutes. Stir in diced tomatoes, chicken broth, thyme, oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and let simmer for 25-30 minutes until chicken is cooked through and vegetables are tender. Serve hot, garnished with fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Meet Ava

[ourpantylove]

For people on the ketogenic diet, this Super Simple Keto Broccoli Cheddar Soup is a creamy, low-carb option that will fill you up. It's a comforting dish that only needs a few ingredients and is easy to make.

Ingredients: 4 cups chopped broccoli florets. 2 cups chicken broth. 1 cup heavy cream. 2 cups shredded cheddar cheese. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: In a large pot, combine chicken broth and minced garlic. Bring to a simmer over medium heat. Add chopped broccoli florets to the pot and cook until tender, about 5-7 minutes. Reduce heat to low and stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

LISANNE PETRACCA PH.D.

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This Edamame Summer Salad is a refreshing and nutritious dish perfect for warm weather. Packed with protein and fresh vegetables, it's a great addition to any summer meal or picnic.

Ingredients: 2 cups frozen edamame, thawed. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon fresh lemon juice. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the thawed edamame, cherry tomatoes, cucumber, red onion, cilantro, and feta cheese. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. Pour the dressing over the salad and toss to coat all the ingredients evenly. Chill in the refrigerator for at least 30 minutes before serving. Garnish with extra cilantro and feta cheese if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

KBSM

[ourpantylove]

Indulge in a decadent, guilt-free treat with this gluten-free vegan no bake cookie dough cheesecake. Creamy cashew cheesecake filling paired with a cookie dough crust, this dessert is sure to satisfy your sweet cravings without any gluten, dairy, or refined sugars.

Ingredients: 2 cups raw cashews, soaked for 4 hours or overnight. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup almond milk. 2 teaspoons vanilla extract. 1/4 teaspoon salt. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup coconut sugar. 1/4 cup dairy-free chocolate chips. 1/4 cup creamy almond butter.

Instructions: In a food processor, blend soaked cashews, melted coconut oil, maple syrup, almond milk, vanilla extract, and salt until smooth and creamy. In a separate bowl, combine gluten-free rolled oats, almond flour, coconut sugar, dairy-free chocolate chips, and creamy almond butter. Mix the dry ingredients with the cashew mixture until well combined. Press the mixture into the bottom of a springform pan, creating an even crust. Place the cheesecake in the freezer to set for at least 4 hours or until firm. Once set, remove from the freezer, slice, and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Rebirth

[ourpantylove]

A delightful cheese platter featuring the creamy and mild Arzua-Ulloa cheese, complemented by the sweetness of honey, the crunchiness of walnuts, and the freshness of grapes.

Ingredients: 200g Arzua-Ulloa cheese. 100g walnuts. 100g honey. 50g grapes. Crackers or bread slices for serving.

Instructions: Arrange Arzua-Ulloa cheese on a serving platter. Place walnuts, grapes, and honey around the cheese. Serve with crackers or bread slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

Island Stone Pub

[ourpantylove]

The delectable flavors of bacon, ranch, chicken, and cheese come together in this quick, simple, and incredibly comforting dish called Bacon Ranch Chicken Casserole. It's ideal for a cosy family meal or a weeknight supper. You can add pasta for an even more hearty touch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup cooked bacon, crumbled. 1 cup shredded cheddar cheese. 1/2 cup ranch dressing. 1/2 cup sour cream. 1/2 cup mayonnaise. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced tomatoes. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 cups cooked pasta optional. Chopped fresh parsley for garnish optional.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the cooked chicken and crumbled bacon. Add the shredded cheddar cheese, ranch dressing, sour cream, mayonnaise, diced onion, diced bell pepper, diced tomatoes, garlic powder, onion powder, dried oregano, salt, and pepper. Mix everything until well combined. If desired, fold in the cooked pasta to make it heartier. Transfer the mixture to a greased 9x13 inch casserole dish and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until the casserole is hot and bubbly, and the cheese is melted and slightly golden on top. If desired, garnish with chopped fresh parsley for a pop of color and freshness. Serve hot and enjoy your cheesy Bacon Ranch Chicken Casserole!

Prep Time: 15 minutes

Cook Time: 30 minutes

kine marjan van assche

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An interesting South Indian crepe called Onion Rava Dosa is made with semolina, rice flour, and spices. It's thin and crispy, and the onions, green chilies, and curry leaves in it make it taste great. It's easy and quick to make this dosa, which is great for breakfast or a snack.

Ingredients: 1 cup semolina rava. 1/4 cup rice flour. 1/4 cup all-purpose flour maida. 1/4 cup yogurt. 1 small onion, finely chopped. 2-3 green chilies, finely chopped. 1/2 inch piece of ginger, grated. 10-12 curry leaves, chopped. 1/4 teaspoon cumin seeds. Salt to taste. Water as needed. Oil for cooking.

Instructions: In a mixing bowl, combine semolina, rice flour, all-purpose flour, and yogurt. Add water gradually and mix well to form a thin batter with a pouring consistency. Set it aside for 30 minutes. After 30 minutes, add finely chopped onions, green chilies, grated ginger, chopped curry leaves, cumin seeds, and salt to the batter. Mix everything well. Heat a non-stick pan or griddle on medium-high heat. Drizzle a few drops of oil and spread it evenly. Pour a ladleful of the batter onto the hot griddle and spread it in a circular motion to form a thin crepe. Drizzle a teaspoon of oil around the edges of the dosa and cook until it turns golden brown and crispy. Flip the dosa and cook for a minute or so on the other side until it becomes crisp. Remove the onion rava dosa from the griddle and serve it hot with coconut chutney or sambar.

Prep Time: 10 minutes

Cook Time: 20 minutes

Wakefield Chorus