Pk Dub

Around Sheffield MMOC - Meet Ava - Skywolf Game Studios - Dawn Rosendahls Altered Books - Miyo Linux

[pk-dub]

Fried ice cream is a delightful dessert that combines the creamy goodness of ice cream with a crispy, golden exterior. It's a perfect treat for those who love the contrast of hot and cold sensations in one bite.

Ingredients: 4 scoops vanilla ice cream. 2 cups crushed cornflakes. 2 eggs. 1 teaspoon cinnamon. 1/4 cup granulated sugar. Oil for frying.

Instructions: Put the broken cornflakes in a small bowl. Put the eggs in a second shallow dish and beat them. In a different bowl, mix the sugar and cinnamon. The cinnamon and sugar mix should be rolled around each scoop of ice cream until it is covered. Then, make sure all the ice cream balls are covered by rolling them in the beaten eggs and then in the crushed cornflakes. Line a baking sheet with parchment paper and put the ice cream balls on it. Freeze them for at least two hours. In a deep fryer or pan with a heavy bottom, heat the oil to 375F 190C. Carefully put the frozen ice cream balls into the hot oil. Fry for 30 seconds to a minute, or until they turn golden brown. Insert a slotted spoon into the fried ice cream balls and take them out of the oil. Place them on a plate lined with paper towels to drain the extra oil. Add chocolate syrup, whipped cream, and a cherry, if you want, and serve right away.

Prep Time: 15 minutes

Cook Time: 5 minutes

Southern Trinity Anglican Church

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Lemon Spinach Hummus is a delightful twist on traditional hummus, combining the freshness of spinach and the zing of lemon for a vibrant and healthy dip. It's perfect for parties, snacks, or as a spread in sandwiches.

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1/4 cup fresh spinach leaves. 1/4 cup tahini. 3 tablespoons lemon juice. 2 cloves garlic, minced. 1/4 cup extra-virgin olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Place chickpeas, spinach, tahini, lemon juice, and garlic in a food processor. Pulse until the mixture is coarsely chopped. While the food processor is running, slowly drizzle in the olive oil until the hummus is smooth and creamy. Add ground cumin, salt, and pepper, and blend for another 30 seconds to combine. Taste and adjust seasonings if necessary. Transfer the Lemon Spinach Hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with lemon zest and spinach leaves if desired. Serve with pita bread, vegetables, or as a dip for your favorite snacks.

Prep Time: 10 minutes

Cook Time: 0 minutes

The Art of Belle

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A hearty and flavorful minestrone soup featuring the rich taste of bacon and the nutritional goodness of kale.

Ingredients: 4 slices of bacon, chopped. 1 onion, finely chopped. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, undrained. 1 can 15 oz cannellini beans, drained and rinsed. 6 cups chicken or vegetable broth. 1 cup small pasta e.g., ditalini. 2 cups kale, chopped. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Over medium heat, cook the bacon in a big pot until it gets crispy. Take it out of the pot and set it aside. Leave the bacon grease in the pot. Chop up some onion, carrots, and celery and put them in the pot. It will take about 5 minutes of sauting until the vegetables are soft. Add the minced garlic and cook for one more minute. You can use chicken or vegetable broth, pasta, oregano, basil, salt, and pepper. Also add diced tomatoes and cannellini beans. Bring to a boil, then lower the heat and let it cook on low for 10 to 15 minutes, or until the pasta is done. Add chopped kale and stir. Cook for 5 more minutes, or until the kale wilts. If the seasonings need to be changed, do so now. Serve hot with grated Parmesan cheese and crispy bacon on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

MAREK DANAY JEWELLERY DESIGN

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This Simple Beet Fettuccine recipe offers a vibrant twist to traditional pasta dishes, incorporating the earthy sweetness of beets. It's a visually stunning and deliciously satisfying meal.

Ingredients: 2 medium beets, peeled and sliced. 8 oz fettuccine pasta. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup vegetable broth. Salt and pepper to taste. Grated Parmesan cheese optional, for serving. Fresh basil leaves optional, for garnish.

Instructions: In a pot of salted boiling water, cook the sliced beets until tender, about 10-15 minutes. Remove and set aside. In the same pot of boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Add the cooked beets to the skillet and saut for 2-3 minutes. Pour in the vegetable broth and let it simmer for another 2-3 minutes. Season with salt and pepper to taste. Add the cooked fettuccine to the skillet and toss until well combined. Serve hot, optionally topped with grated Parmesan cheese and fresh basil leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Aido

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This AMAZING Yellow Pumpkin Curry only needs one pot to make it. It's full of healthy ingredients and tastes great. That dish is both comforting and satisfying because the creamy coconut milk goes well with the sweet pumpkin and the spicy curry paste. The recipe is easy to follow, and your family will love it!

Ingredients: 1 small yellow pumpkin, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch ginger, grated. 1 can coconut milk. 2 tablespoons yellow curry paste. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 cup vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the ginger, garlic, and onions. Cook the onions until they become clear. Add the yellow curry paste and cook for one more minute. Pumpkin chunks, coconut milk, vegetable broth, soy sauce, maple syrup, salt, and pepper should all be added. Mix things together well. Turn down the heat and let the curry simmer for a while. Put the lid on top and cook for twenty to twenty-five minutes, or until the pumpkin is soft. Check the seasoning and make changes if needed. Serve hot with fresh cilantro on top. Have fun with your tasty and good for you Yellow Pumpkin Curry!

Prep Time: 15 minutes

Cook Time: 25 minutes

Dairy Dream

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Red lentils, aromatic spices, and vegetables are used to make this healthy and comforting soup. This hearty soup is great for a cold night, and it's full of flavor and protein.

Ingredients: 1 cup red lentils. 1 onion, chopped. 2 carrots, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground turmeric. 4 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in garlic, onions, and carrots. For about 5 minutes, or until softened, saut. Add the turmeric and cumin and stir them in. Cook for one more minute. Put in the lentils and vegetable broth. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Blend the soup until it's smooth with an immersion blender. You could also put the soup in a blender and blend it in batches until it is smooth. Add pepper and salt to taste. Serve hot with fresh cilantro on top. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Events Music Education

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These freezer banana bites are a delicious and healthy treat that are perfect for satisfying your sweet tooth. They're made with just a few simple ingredients and are easy to make ahead and keep in the freezer for whenever cravings strike.

Ingredients: 3 ripe bananas. 1/4 cup creamy peanut butter. 1/4 cup chocolate chips. 1/4 cup shredded coconut optional.

Instructions: Cut the bananas into rounds that are about 1/2 inch thick after peeling them. Put a little peanut butter on one half of the banana slices. Add the last few banana slices on top to make sandwiches. On a baking sheet that has been lined with parchment paper, put the banana sandwiches. Add chocolate chips and coconut shreds to the top of each sandwich. Freeze the baking sheet for at least two hours, or until it is completely frozen. Once the banana bites are frozen, put them in a container or freezer bag that won't let air in.

Prep Time: 15 minutes

Cook Time: 0 minutes

Miyo Linux

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Enjoy the succulent flavor of swordfish paired with the crispy texture of Parmesan coating. The creamy aioli dipping sauce adds a zesty and savory kick to elevate this dish to a gourmet level.

Ingredients: 4 swordfish steaks. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 tablespoons chopped fresh parsley. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/2 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a bowl, mix Parmesan cheese, breadcrumbs, parsley, garlic powder, salt, and pepper. Pat swordfish steaks dry with paper towels and season with salt and pepper. Coat each steak with the Parmesan mixture, pressing it onto the fish to adhere. Place the coated steaks on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until the fish is cooked through and the coating is crispy and golden brown. While the swordfish is baking, prepare the aioli dipping sauce by mixing mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl. Serve the crispy Parmesan swordfish steaks hot with the creamy aioli dipping sauce on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Brian Ligthart

[pk-dub]

This skillet pizza sandwich is a quick and easy twist on classic pizza flavors, perfect for a satisfying meal.

Ingredients: 1 loaf of Italian bread. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni. 2 tablespoons olive oil.

Instructions: Preheat a skillet over medium heat. Slice the Italian bread in half horizontally to create a top and bottom layer. Spread marinara sauce evenly over the bottom half of the bread. Sprinkle shredded mozzarella cheese over the marinara sauce. Arrange sliced pepperoni on top of the cheese layer. Place the top half of the bread over the pepperoni to close the sandwich. Brush the outer sides of the sandwich with olive oil. Carefully transfer the sandwich to the preheated skillet. Cook for 3-5 minutes on each side until the bread is crispy and the cheese is melted. Remove from the skillet, let it cool slightly, then slice and serve. Enjoy your delicious 5 Ingredient Skillet Pizza Sandwich!

Prep Time: 10 minutes

Cook Time: 10 minutes

Birgit Pyykko

[pk-dub]

Savor the delightful flavor of these homemade Malt Marshmallows with vanilla extract. They are ideal for hot chocolate or snacking, and they taste slightly like malted milk.

Ingredients: 3 tablespoons powdered gelatin. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 cup malted milk powder. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for dusting. 1/4 cup cornstarch for dusting.

Instructions: In a small bowl, combine the powdered gelatin and cold water. Let it sit for 10 minutes to bloom. In a saucepan, combine the granulated sugar, corn syrup, malted milk powder, and salt. Heat over medium-high heat, stirring until the mixture reaches 240F 115C on a candy thermometer. Remove the sugar mixture from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved. Stir in the vanilla extract. Using an electric mixer, beat the mixture on high speed for about 10-12 minutes, until it becomes thick and fluffy. In a separate bowl, combine the powdered sugar and cornstarch. Generously dust a 9x9 inch 23x23 cm baking pan with some of the powdered sugar and cornstarch mixture. Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Dust the top of the marshmallow with more of the powdered sugar and cornstarch mixture. Let the marshmallows set at room temperature for about 4 hours or until they are firm. Once set, remove the marshmallow block from the pan and cut it into squares or desired shapes. Toss the cut marshmallows in the remaining powdered sugar and cornstarch mixture to coat all sides. Enjoy your homemade Vanilla Malt Marshmallows!

Prep Time: 20 minutes

Cook Time: 10 minutes

MAREK DANAY JEWELLERY DESIGN

[pk-dub]

This Vegan Florentine Pizza is a delicious take on the traditional Florentine dish. Instead of using meat or dairy, it uses plant-based ingredients. It has a crispy crust and is full of fresh spinach, mushrooms, olives, and vegan cheese. Both vegans and non-vegans will enjoy this tasty and filling meal.

Ingredients: 1 pre-made vegan pizza dough. 1/2 cup tomato sauce. 1 cup fresh spinach leaves. 1/2 cup sliced mushrooms. 1/4 cup sliced black olives. 1/2 cup vegan mozzarella cheese, shredded. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the pizza dough on a baking sheet and roll it out. Cover all of the dough with the tomato sauce. Spread the mushrooms, black olives, and spinach leaves out evenly on top of the sauce. Add the vegan mozzarella cheese shreds to the vegetables. Spread garlic powder, salt, and pepper on top of the pizza after adding olive oil. It should be baked in a hot oven for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Take it out of the oven, cut it up, and serve it hot. Have fun with your tasty vegan Florentine pizza!

Prep Time: 15 minutes

Cook Time: 20 minutes

7 Red Team

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These Nutty Oatmeal Quinoa Granola Bars are a delicious and wholesome snack, packed with the goodness of quinoa, oats, nuts, and dried fruits. The perfect combination of crunchy and chewy textures with a hint of sweetness.

Ingredients: 1 cup quinoa, cooked. 1 cup old-fashioned oats. 1/2 cup almonds, chopped. 1/2 cup walnuts, chopped. 1/2 cup honey. 1/4 cup almond butter. 1/4 cup coconut oil. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dried cranberries. 1/4 cup mini chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put cooked quinoa, oats, almonds, and walnuts in a large bowl. Put honey, almond butter, coconut oil, vanilla extract, and salt in a small saucepan. Heat them over low heat. Mix everything together until it's smooth. Add the wet mixture to the bowl with the dry ones. Mix well until all the ingredients are covered evenly. Add the mini chocolate chips and dried cranberries and mix them in. Spread the mixture out evenly in a baking pan that has been lined with parchment paper. Put it in the oven for 20 to 25 minutes, or until the edges turn brown. Before cutting the granola bars into bars, let them cool all the way down. Keep in a container that keeps air out for up to a week.

Prep Time: 15 minutes

Cook Time: 25 minutes

Sunstomy and Friends

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This sandwich is great for a quick meal because it has tender pulled chicken smothered in homemade BBQ sauce.

Ingredients: 2 cups cooked shredded chicken breast. 1 cup homemade BBQ sauce. 4 sandwich buns. 1/2 cup coleslaw optional. Salt and pepper to taste.

Instructions: Over medium heat, warm the BBQ sauce and shredded chicken in a saucepan until everything is hot. Add pepper and salt to taste. If you want, you can lightly toast the sandwich buns and cut them in half. Cover all of the sandwich buns with the pulled chicken mixture. Add coleslaw on top if you want to. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Kristina Monakhova

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Indulge in the savory goodness of porchetta with this mouthwatering sandwich. Layers of thinly sliced porchetta, provolone cheese, roasted red peppers, and peppery arugula are nestled between slices of freshly baked ciabatta bread, creating a symphony of flavors and textures.

Ingredients: 1 loaf ciabatta bread. 1 lb porchetta, thinly sliced. 1/2 cup arugula. 1/4 cup roasted red peppers, sliced. 1/4 cup provolone cheese, sliced. 1/4 cup mayonnaise. 2 tbsp Dijon mustard. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Slice the ciabatta loaf horizontally, creating a top and bottom piece. Place the bottom half on a baking sheet. In a small bowl, mix together the mayonnaise, Dijon mustard, minced garlic, and olive oil. Spread the mayonnaise mixture evenly over the bottom half of the ciabatta bread. Layer the thinly sliced porchetta on top of the mayonnaise mixture. Add slices of provolone cheese on top of the porchetta. Arrange the roasted red peppers over the cheese. Top with arugula and season with salt and pepper to taste. Place the top half of the ciabatta bread over the assembled sandwich. Wrap the sandwich in aluminum foil and place it in the preheated oven. Bake for about 10-15 minutes, or until the cheese is melted and the sandwich is heated through. Once done, remove from the oven and let it cool slightly before unwrapping and slicing. Slice the sandwich into individual portions and serve warm.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hungry Crow

[pk-dub]

Ground chicken larb is a flavorful and aromatic Thai dish that is quick and easy to make. It's a perfect balance of savory, sweet, sour, and spicy flavors, making it a delightful option for dinner.

Ingredients: 1 lb ground chicken. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 shallot, finely chopped. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 teaspoon chili flakes. 1/4 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/4 cup chopped green onions. Lettuce leaves, for serving. Cooked rice, for serving.

Instructions: Put oil in a pan and heat it over medium-low heat. Add the chopped shallot and minced garlic and saut until the food smells good. Break up the ground chicken with a spatula as you add it and cook until it turns brown. Put lime juice, soy sauce, brown sugar, chili flakes, and fish sauce in a small bowl. Add the sauce mix to the cooked chicken and mix it well. Take it off the heat and let it cool down a bit. Chopped cilantro, mint leaves, and green onions should be added to the chicken mixture and mixed in. Put the chicken larb on lettuce leaves and serve with cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Emails

[pk-dub]

These oven-baked crispy kale chips are a healthy and addictive snack that's easy to make. They're perfect for satisfying your cravings for something crunchy and salty without the guilt.

Ingredients: 1 bunch kale, washed and dried. 1 tablespoon olive oil. 1/2 teaspoon sea salt.

Instructions: Warm the oven up to 275F 135C. Take the ribs off of the kale and tear it into small pieces. Toss the kale with olive oil and sea salt in a large bowl, making sure all the leaves are covered. Place the kale in a single layer on a baking sheet that has been lined with parchment paper. Toss the food every 15 minutes to make sure it cooks evenly and bake for 20 to 25 minutes, or until the edges are golden and crispy. Take it out of the oven and let it cool down before you serve.

Prep Time: 10 minutes

Cook Time: 20-25

Sandi Tamine

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Indulge in a decadent yet easy-to-make creamy sundried tomato chicken pasta. This dish combines succulent chicken with rich sundried tomatoes in a creamy sauce, served over perfectly cooked pasta.

Ingredients: 2 chicken breasts, sliced. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup sundried tomatoes, chopped. 1 cup chicken broth. 1 cup heavy cream. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and pepper to taste. 8 ounces cooked pasta of your choice. Fresh basil leaves, for garnish. Grated Parmesan cheese, for serving.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Add minced garlic and chopped sundried tomatoes to the skillet, saut for 2-3 minutes. Pour in chicken broth and heavy cream, stir well. Add dried basil, dried oregano, salt, and pepper. Simmer the sauce for 5-7 minutes until it thickens slightly. Add cooked pasta to the skillet, toss to coat evenly with the sauce. Garnish with fresh basil leaves and serve hot with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

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