Pines Dweller

Technology With Mrs. Moriarty - Forn De Fonollosa - Victoria Gilbert - Wolfy Vart - Northern High School Guidance

[pinesdweller]

The thick, spicy batter of the Kharada Spicy Dosa, a South Indian treat, really packs a punch. It's great for people who like spicy foods and can be eaten as a snack or for breakfast.

Ingredients: 1 cup rice flour. 1/4 cup gram flour besan. 1/4 cup semolina sooji. 2 tablespoons red chili powder. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. A pinch of asafoetida hing. Salt to taste. Water as needed. Oil for cooking.

Instructions: In a mixing bowl, combine rice flour, gram flour, semolina, red chili powder, cumin seeds, mustard seeds, asafoetida, and salt. Gradually add water and mix to form a smooth batter with a pouring consistency. Ensure there are no lumps. Let the batter rest for 15-20 minutes. Heat a non-stick dosa tawa griddle over medium heat and grease it with a little oil. Pour a ladleful of the prepared batter onto the hot tawa and spread it in a circular motion to form a thin dosa. Drizzle some oil around the edges and on the dosa. Cook until it turns crispy and golden brown. Flip the dosa and cook the other side until it's crisp and lightly browned. Remove the Kharada Spicy Dosa from the tawa and serve hot. Repeat the process with the remaining batter. Enjoy your Kharada Spicy Dosa with your favorite chutney or sauce!

Prep Time: 20 minutes

Cook Time: 20 minutes

Engineer Hamid

[pinesdweller]

The fresh vegetables, creamy feta cheese, and tangy balsamic vinaigrette dressing in this Gourmet Garden Salad go so well together. It's a great addition to the menu for your dinner party because it's full of flavor and bright colors that will wow your guests.

Ingredients: 2 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red bell pepper, chopped. 1/4 cup carrots, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Wash and dry the mixed greens thoroughly. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, carrots, and red onion. Toss the ingredients together gently to mix them evenly. Sprinkle the crumbled feta cheese on top of the salad. Drizzle the balsamic vinaigrette dressing over the salad. Toss the salad again to coat it with the dressing. Serve immediately as a refreshing and flavorful appetizer or side dish for your dinner party.

Prep Time: 15 minutes

Cook Time: 0 minutes

10th Street Garage

[pinesdweller]

Red Velvet Oreo Cupcakes are a tasty treat that combines the flavor of red velvet cake with the crunch of Oreo cookies. For the ultimate treat, frost them with a rich red velvet frosting.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1 1/2 tsp baking soda. 1 1/2 tsp cocoa powder. 1 tsp salt. 1 cup buttermilk. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 2 tbsp red food coloring. 1 cup crushed Oreo cookies. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Whisk the flour, sugar, baking soda, cocoa powder, and salt together in a large bowl. Put buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring in a different bowl. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Add the crushed Oreos to the batter and mix them in 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. Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down. In a different bowl, beat the butter until it is smooth. Add the powdered sugar, milk, and vanilla extract to the butter slowly while beating it. Keep beating until it is smooth and fluffy. Use the red velvet frosting to decorate the cupcakes after they have cooled down. You can add a mini Oreo cookie or sprinkles to the top of each cupcake if you want to. Have fun with your tasty Red Velvet Oreo Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Art House 17

[pinesdweller]

A tasty potato salad with a sour mustard vinaigrette that goes well on picnics, barbecues, or as a side dish with any meal.

Ingredients: 1 lb small potatoes, halved or quartered. 1/4 cup olive oil. 2 tablespoons Dijon mustard. 2 tablespoons white wine vinegar. 1 tablespoon honey. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped red onion.

Instructions: Boil potatoes in salted water until tender, about 10-15 minutes. While potatoes cook, whisk together olive oil, Dijon mustard, white wine vinegar, honey, salt, and black pepper in a small bowl to make the vinaigrette. Drain potatoes and let them cool slightly. In a large bowl, combine potatoes, chopped parsley, and red onion. Pour the vinaigrette over the potato mixture and gently toss to coat evenly. Serve warm or chill in the refrigerator before serving for a cold salad.

Prep Time: 15 minutes

Cook Time: 15 minutes

Trevor Pacelli

[pinesdweller]

Indulge in the delightful combination of mocha and chocolate-covered espresso beans with these Mocha Crunch Macarons. These elegant French pastries are filled with a rich mocha ganache and have a satisfying crunch from the espresso beans.

Ingredients: 2/3 cup almond flour. 1 1/2 cups powdered sugar. 2 tablespoons cocoa powder. 3 large egg whites, room temperature. 1/4 cup granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1/2 cup crushed chocolate-covered espresso beans. 1/2 cup semisweet chocolate chips. 1/4 cup heavy cream. 1 tablespoon instant coffee granules. 1/2 teaspoon vanilla extract.

Instructions: Line two baking sheets with parchment paper. In a food processor, combine almond flour, powdered sugar, and cocoa powder. Pulse until well combined and fine in texture. Sift the mixture into a large bowl, discarding any larger bits left in the sieve. In a separate bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar while beating and continue to beat until stiff, glossy peaks form. Beat in vanilla extract. Gently fold the almond flour mixture into the egg white mixture, one-third at a time, until fully incorporated. Be careful not to deflate the egg whites. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets on the counter to release any air bubbles. Sprinkle crushed chocolate-covered espresso beans on half of the rounds. Let the piped macarons sit at room temperature for 20-30 minutes to develop a skin. They should be dry to the touch. Preheat your oven to 325F 160C while the macarons are resting. Bake the macarons in the preheated oven for 12-15 minutes, or until they have risen and have firm, smooth tops. Remove from the oven and let cool completely on the baking sheets. While the macarons are cooling, prepare the mocha ganache filling. In a microwave-safe bowl, combine the semisweet chocolate chips, heavy cream, instant coffee granules, and vanilla extract. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and well combined. Once the macarons are cooled, match up pairs of similar-sized shells. Pipe or spoon the mocha ganache filling onto one shell of each pair. Top with the other shell to create a sandwich. Repeat for all macarons. Chill the macarons in the refrigerator for at least 24 hours before serving to allow the flavors to meld together. Enjoy your Mocha Crunch Macarons!

Prep Time: 45 minutes

Cook Time: 15 minutes

Wolfy Vart

[pinesdweller]

These Easy Portobello Pizzas are a delicious and satisfying vegan alternative to traditional pizza. The hearty portobello mushrooms serve as the perfect base for all your favorite pizza toppings, and they're quick and easy to prepare.

Ingredients: 4 large portobello mushroom caps. 1 cup marinara sauce. 1 cup vegan mozzarella cheese, shredded. 1/2 cup cherry tomatoes, sliced. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat your oven to 400F 200C. Clean the portobello mushroom caps and remove the stems. Brush olive oil on both sides of the mushroom caps and season with salt and pepper. Place the mushroom caps on a baking sheet lined with parchment paper, gill-side up. Spread marinara sauce evenly on each mushroom cap. Sprinkle vegan mozzarella cheese on top of the marinara sauce. Add sliced cherry tomatoes on each pizza. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly. Remove from the oven and sprinkle chopped fresh basil on top before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Rice 2018

[pinesdweller]

Delicious and succulent grilled pork tenderloin glazed with a sweet and savory honey sesame marinade. The perfect dish for a BBQ gathering with friends and family.

Ingredients: 2 pork tenderloins about 1 lb each. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons sesame seeds. Salt and pepper to taste. Green onions for garnish optional.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the pork tenderloins. To make the marinade, mix the soy sauce, honey, sesame oil, garlic, and ginger in a bowl with a whisk. Put pork tenderloins in a plastic bag that can be closed again and again. Then, pour half of the marinade over the pork. Put the bag in the fridge for at least 30 minutes with the lid on. Take the pork out of the bag and throw away the marinade. The pork tenderloins should be grilled for 20 to 25 minutes, turning them over every so often and basting them with the rest of the marinade, until the internal temperature reaches 145F 63C. At the very end of the grilling, sprinkle sesame seeds on top of the tenderloins. Take it off the grill and let it rest for five minutes before cutting it. If you want, add green onions as a garnish. Enjoy your Honey Sesame Pork Tenderloin!

Prep Time: 40 minutes

Cook Time: 25 minutes

Anike Stander Photography

[pinesdweller]

A simple and flavorful meal made with just five ingredients. The Italian dressing adds zesty flavor while the Parmesan cheese adds a creamy touch. Perfect for a hassle-free dinner.

Ingredients: 4 chicken breasts. 4 potatoes, diced. 1 cup Italian dressing. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder.

Instructions: Place chicken breasts and diced potatoes in the slow cooker. In a small bowl, mix together Italian dressing and garlic powder. Pour the dressing mixture over the chicken and potatoes. Sprinkle Parmesan cheese on top. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and potatoes are tender.

Prep Time: 10 minutes

Cook Time: 240 minutes

Diamond Scape

[pinesdweller]

Indulge in the rich and decadent layers of dark chocolate cake, sweet strawberries, and velvety cream cheese icing in this delightful parfait.

Ingredients: 1 box dark chocolate cake mix. Ingredients required for cake mix eggs, oil, water. 1 cup strawberries, diced. 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups whipped cream. Dark chocolate shavings for garnish.

Instructions: Follow the directions on the box to make the dark chocolate cake mix. Cool the cake all the way down after baking it. Break the cake up into little pieces after it has cooled. Softened cream cheese, powdered sugar, and vanilla extract should be mixed together in a bowl until the mixture is smooth. Put dark chocolate cake crumbs, diced strawberries, cream cheese mixture, and whipped cream in serving glasses in that order. Stack the layers again and again until the glass is full. Add a dollop of whipped cream on top to finish. Add dark chocolate shavings as a decoration. Put it in the fridge for at least two hours before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 30 minutes

Cook Time: 25 minutes

Iceim 2018

[pinesdweller]

Indulge in the perfect pairing of Crispy Pork Belly with Cider Pickled Pears. The pork belly's golden, crackling skin complements the sweet and tangy flavor of the cider pickled pears, creating a dish that's both delicious and visually stunning.

Ingredients: 1.5 kg pork belly, skin-on. 2 tablespoons olive oil. 1 teaspoon sea salt. 1/2 teaspoon black pepper, freshly ground. 1/2 teaspoon Chinese five-spice powder. 2 pears, peeled, cored, and sliced. 1 cup apple cider vinegar. 1/2 cup brown sugar. 1 teaspoon mustard seeds. 1/2 teaspoon red pepper flakes. Fresh thyme sprigs for garnish.

Instructions: Preheat the oven to 220C 430F. Score the pork belly skin in a crisscross pattern. Rub the skin with olive oil, sea salt, black pepper, and Chinese five-spice powder. Place the pork belly on a wire rack in a roasting pan. Roast in the preheated oven for 30 minutes. Reduce the oven temperature to 180C 350F and continue roasting for 1.5 to 2 hours or until the pork belly is crispy and cooked through. While the pork is roasting, combine pears, apple cider vinegar, brown sugar, mustard seeds, and red pepper flakes in a saucepan. Bring to a simmer and cook for 20-25 minutes until the pears are pickled. Allow to cool. Once the pork is done, let it rest for a few minutes before slicing into serving portions. Serve the crispy pork belly slices with cider pickled pears, garnished with fresh thyme sprigs. Enjoy the delightful combination of crispy pork and tangy pickled pears!

Prep Time: 30 minutes

Cook Time: 150 minutes

Seoul Steamfest And Organ Rally

[pinesdweller]

The bright flavors of cilantro pesto are mixed with the sweetness of fresh corn and cherry tomatoes to make this cool pasta salad. This dish is great for summer parties or as a light dinner.

Ingredients: 1 lb pasta of your choice. 1 cup fresh cilantro leaves. 1/4 cup roasted almonds. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. 2 ears of fresh corn, kernels removed. 1 cup cherry tomatoes, halved.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a food processor, combine cilantro, roasted almonds, garlic, Parmesan cheese, and olive oil. Blend until smooth. Season the pesto with salt and pepper to taste. In a large mixing bowl, toss the cooked pasta with the cilantro pesto until evenly coated. Add fresh corn kernels and cherry tomatoes to the pasta mixture and gently toss to combine. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mrs Blalocks Library

[pinesdweller]

Creamy and flavorful mashed potatoes made easy in the slow cooker. These Buttermilk Mashed Potatoes are perfect for holidays or any weeknight dinner. Let the slow cooker do the work!

Ingredients: 4 pounds Yukon Gold potatoes, peeled and diced. 1 cup chicken broth. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup unsalted butter, diced. 1 cup buttermilk. 1/4 cup chopped fresh chives, for garnish.

Instructions: Diced potatoes, chicken broth, garlic powder, onion powder, salt, and pepper should all be put in a slow cooker. Turn the heat to high for 4 hours or low for 8 hours, and cover. Cook until the potatoes are soft. Put small pieces of butter into the slow cooker and wait for it to melt. Mash the potatoes with a potato masher until they are smooth. Add buttermilk and stir until the consistency you want is reached. If you think it needs it, add more salt and pepper. Before you serve, sprinkle with chopped chives.

Prep Time: 15 minutes

Cook Time: 240 on high or 480 on low

Fourth Grade Website

[pinesdweller]

Indulge in the comforting flavors of classic chicken and dumplings made effortlessly in the slow cooker. Tender chicken, hearty vegetables, and fluffy dumplings simmered in a creamy broth create a luscious meal perfect for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans 10.5 ounces each condensed cream of chicken soup. 1 onion, finely diced. 4 carrots, sliced. 4 celery stalks, sliced. 2 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste. 1 cup frozen peas. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons melted butter.

Instructions: In the slow cooker, combine chicken breasts, cream of chicken soup, diced onion, carrots, celery, chicken broth, thyme, parsley, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. About 30 minutes before serving, remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker. In a mixing bowl, combine flour, baking powder, salt, milk, and melted butter to form a dough. Drop spoonfuls of the dough into the slow cooker, on top of the chicken and vegetable mixture. Cover and cook for an additional 30 minutes, until dumplings are cooked through and fluffy. Stir in frozen peas during the last 10 minutes of cooking. Season with additional salt and pepper to taste, if needed. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Mme. Barton

[pinesdweller]

A colorful and healthy quinoa salad with a tangy pumpkin vinaigrette that is great for a meal that is both light and filling.

Ingredients: 1 cup quinoa, rinsed and cooked. 2 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup pumpkin seeds, toasted. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, cucumber, red onion, feta cheese, and toasted pumpkin seeds. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, ground cumin, paprika, cayenne pepper, salt, and pepper to create the spicy pumpkin vinaigrette. Pour the vinaigrette over the quinoa salad and toss gently to coat all ingredients evenly. Serve the quinoa salad in individual bowls, garnished with additional pumpkin seeds and feta cheese if desired. Enjoy your delicious Quinoa Salad with Spicy Pumpkin Vinaigrette!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lucy Victoria Yoga

[pinesdweller]

Porcedduzzi Salentini are traditional Italian Christmas cookies from the Salento region. These sweet treats combine durum wheat semolina, honey, nuts, and aromatic spices to create a delightful combination of flavors and textures. These cookies are perfect for the holidays or any time you want a taste of Italian tradition.

Ingredients: 500g durum wheat semolina. 200g honey. 100g walnuts, chopped. 100g almonds, chopped. 50g orange peel, finely chopped. 50g candied citron peel, finely chopped. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/2 tsp ground nutmeg. 1/2 tsp ground black pepper. Pinch of salt.

Instructions: In a large bowl, combine the durum wheat semolina, chopped walnuts, chopped almonds, finely chopped orange peel, and finely chopped candied citron peel. Add the ground cinnamon, ground cloves, ground nutmeg, ground black pepper, and a pinch of salt to the bowl. Mix all the dry ingredients together. In a small saucepan, warm the honey over low heat until it becomes more fluid. Do not let it boil. Pour the warmed honey over the dry ingredients and mix everything together to form a sticky dough. Once the dough is well mixed, take small portions and shape them into small, rustic oval or diamond shapes. Place the shaped porcedduzzi on a parchment-lined tray and let them rest for about 2 hours to dry slightly. Preheat the oven to 180C 350F. Bake the porcedduzzi in the preheated oven for about 15-20 minutes or until they are golden brown and firm to the touch. Remove from the oven and let them cool completely. Once cooled, store the porcedduzzi in an airtight container for a few days to allow the flavors to meld.

Prep Time: 30 minutes

Cook Time: 20 minutes

Mme. Barton

[pinesdweller]

Indulge in the delightful flavors of a classic creamsicle with a caffeinated twist. This Orange Creamsicle Cold Brew combines the refreshing taste of cold brew coffee with creamy milk, zesty orange syrup, and a hint of vanilla. Perfect for a sunny day or anytime you crave a sweet, citrusy pick-me-up.

Ingredients: 1 cup cold brew coffee. 1/4 cup milk. 2 tablespoons orange syrup. 1 tablespoon vanilla extract. Ice cubes. Orange slices for garnish. Whipped cream optional, for garnish.

Instructions: Put cold brew coffee, milk, orange syrup, and vanilla extract in a glass. Make sure to stir everything together well. Put ice cubes in the glass. If you want, you can decorate it with orange slices and whipped cream. Enjoy! Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

Clearcreek Chapel Elders Resolution

[pinesdweller]

These gluten-free breadsticks are a quick and delicious addition to any meal. They're easy to make and have a wonderful flavor that everyone will love.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/2 cup milk of choice. 1/4 cup olive oil. 1/4 cup grated Parmesan cheese optional. 1 tablespoon chopped fresh parsley optional. 1 tablespoon melted butter optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Gluten-free flour, baking powder, garlic powder, onion powder, and salt should all be mixed together in a bowl. Mix the dry ingredients with the milk and olive oil until a dough forms. On a baking sheet lined with parchment paper, roll out the dough into a rectangle that is about 1/4 inch thick. A pizza cutter can be used to cut the dough into breadstick shapes. If you want, you can brush the breadsticks with melted butter and then top them with chopped parsley and Parmesan cheese. After the oven is hot, bake for 15 to 20 minutes, or until golden brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your delicious gluten-free breadsticks!

Prep Time: 20 minutes

Cook Time: 20 minutes

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