Porcelain Art

Ap Human Geography - Patricia Lynne - Csra Cougars - Work. Pump. Repeat. - Susanne Kord

[porcelainart]

These quinoa-stuffed peppers are a tasty and healthy meal that is also gluten-free, vegetarian, and vegan. Spiced quinoa, black beans, and different kinds of vegetables are stuffed into bell peppers to make a colorful and filling dish. Feel free to add your favorite toppings and have fun!

Ingredients: 4 large bell peppers, any color. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 cup diced tomatoes. 1/2 cup diced red onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/2 cup fresh cilantro, chopped. 1/2 cup vegan cheese optional. Sliced green onions for garnish optional. Salsa or avocado for serving optional.

Instructions: Preheat the oven to 375F 190C. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well to combine. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling. Place the stuffed peppers in a baking dish. If desired, sprinkle vegan cheese on top of each pepper. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes to melt the vegan cheese and allow the peppers to brown slightly. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired. Serve with salsa or avocado on the side if you like. Enjoy your delicious gluten-free, vegetarian, and vegan quinoa stuffed peppers!

Prep Time: 20 minutes

Cook Time: 40 minutes

Physio Tsarbou

[porcelainart]

With this homemade strawberry pretzel ice cream, you can enjoy the perfect mix of sweet strawberries, smooth ice cream, and salty pretzels. It's a tasty treat that will satisfy your sweet and salty cravings!

Ingredients: 2 cups strawberries, hulled and sliced. 1/2 cup sugar. 2 cups heavy cream. 1 cup whole milk. 1 teaspoon vanilla extract. 1 cup crushed pretzels.

Instructions: Put sugar and sliced strawberries in a small bowl. Let the strawberries sit for 30 minutes so that the juices can come out. Using a blender, blend the strawberries until they are smooth. In a big bowl, mix the heavy cream, whole milk, and vanilla extract with a whisk. Add the strawberry puree and mix it in well. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Add the crushed pretzels in the last few minutes of churning and let them mix in with the ice cream. Once the ice cream is the consistency you want, put it in a container that can go in the freezer and freeze it for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

4th International Conference Civil And Structural Engineering

[porcelainart]

Indulge in the ultimate comfort drink with this thick and rich gluten-free hot chocolate recipe. Made with simple ingredients, it's guaranteed to warm you up on chilly days.

Ingredients: 2 cups milk. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/2 teaspoon vanilla extract. Optional toppings: whipped cream, marshmallows, chocolate shavings.

Instructions: In a saucepan, heat the milk over medium heat until hot but not boiling. In a bowl, mix cocoa powder, sugar, and salt until well combined. Gradually whisk the cocoa mixture into the hot milk until smooth and fully combined. Add chocolate chips and stir until melted and the mixture is thickened. Remove from heat and stir in vanilla extract. Pour into mugs and top with optional toppings as desired.

Prep Time: 5 minutes

Cook Time: 10 minutes

Zong Shen

[porcelainart]

Indulge in the rich flavors of Tuscan cuisine with this simple yet elegant pairing of Etichetta Tenuta del Buonamico Toscana IGT wine, aged pecorino cheese, and prosciutto di Parma. The wine's notes of ripe fruits and spices complement the savory and salty flavors of the cheese and prosciutto, creating a delightful culinary experience reminiscent of the Tuscan countryside.

Ingredients: 1 bottle of Etichetta Tenuta del Buonamico Toscana IGT wine. 200g aged pecorino cheese. 150g prosciutto di Parma. 1 baguette.

Instructions: Let the Etichetta Tenuta del Buonamico Toscana IGT wine breathe for ten to fifteen minutes after you open the bottle. Cut the baguette into thin slices and toast them just a bit. Break up the pecorino cheese into cubes that are easy to eat. Pile up the pecorino cheese, toasted baguette slices, and prosciutto di Parma on a platter. Put the wine in glasses and serve it with the platter.

Prep Time: 10 minutes

Cook Time: 0 minutes

Charlady

[porcelainart]

For a quick and filling breakfast in the morning, these Keto Egg and Sausage Breakfast Taquitos are great. They taste great and are full of protein, making them a great low-carb way to start the day!

Ingredients: 6 large eggs. 1/4 cup heavy cream. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 6 cooked sausage links, chopped. 1 cup shredded cheddar cheese. 6 low-carb tortillas. Cooking spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Add eggs, heavy cream, garlic powder, onion powder, salt, and pepper to a bowl and mix them together using a whisk. The egg mix should be added to a nonstick skillet that is hot over medium heat. Once the eggs are almost set, take them off the heat. Spread the scrambled eggs, sausage, and cheese shreds out evenly on each tortilla. Place the tortillas seam-side down on a baking sheet that has been lined with parchment paper. Roll them up tightly. Spray the taquitos with cooking spray just a little. As soon as the tortillas turn golden brown and crispy, put them in the oven for 12 to 15 minutes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Misfit Training

[porcelainart]

This quick and tasty stir fry is a great meal for people on the keto diet. A savory sauce cooks tender chicken and fresh asparagus, making a dish that is both filling and low in carbs.

Ingredients: 1 lb chicken breast, thinly sliced. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce or coconut aminos. 1 tablespoon sesame oil. Salt and pepper to taste. Sesame seeds for garnish optional. Green onions, sliced for garnish optional.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and ginger, saut for 1-2 minutes until fragrant. Add sliced chicken to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Add asparagus to the skillet and cook for an additional 3-4 minutes until tender-crisp. Drizzle soy sauce or coconut aminos and sesame oil over the chicken and asparagus, toss to coat evenly. Garnish with sesame seeds and sliced green onions if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Pinjaman Tunai

[porcelainart]

Delightful and whimsical Kiss Cake Pops that are perfect for any occasion. These bite-sized treats are a sweet combination of chocolate cake and frosting, coated in colorful candy melts for a festive touch.

Ingredients: 1 box of chocolate cake mix. 1 cup of chocolate frosting. 1 package of candy melts assorted colors. 1 package of lollipop sticks. Edible glitter or sprinkles for decoration.

Instructions: As directed on the package, bake the chocolate cake and allow it to cool completely. In a large bowl, crumble the cooled cake into fine crumbs. Mix the chocolate frosting thoroughly with the cake crumbs after adding it. Form the cake mixture into tiny balls and arrange them on a baking sheet that has been lined. Melt the candy melts in different bowls as directed on the package. Each lollipop stick should have its tip dipped into the melted candy melts before being inserted into a cake ball. Each cake ball should be completely covered with the melted candy melts before letting any extra drip off. While the coating is still wet, place the cake pops back on the lined baking sheet and garnish with edible glitter or sprinkles. Before serving, let the cake pops completely set. For a quicker setting, you can chill them. Present and savor these charming Kiss Cake Pops!

Prep Time: 30 minutes

Cook Time: 25 minutes

Dr. Gottardi

[porcelainart]

These Cinnamon Applesauce Oatmeal Pancakes are a tasty and healthy way to start the day. It gets moist and a little sweet from the applesauce and oats, and it tastes warm and comforting from the cinnamon. Just right for a cozy morning.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup unsweetened applesauce. 1 cup buttermilk. 1 egg. 2 tbsp melted butter. 1/2 tsp vanilla extract.

Instructions: In a blender, pulse the rolled oats until they resemble a coarse flour-like consistency. In a mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the applesauce, buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are some lumps. Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side. Remove the pancakes from the griddle and keep warm. Serve with Salted Peanut Butter Maple Syrup see below and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wick Family Racing

[porcelainart]

Indulge in the rich flavors of Thick Grilled Pork Chops, featuring a savory blend of smoked paprika, garlic, and thyme. The perfect grilling recipe for pork lovers!

Ingredients: 4 thick-cut pork chops. 2 tablespoons olive oil. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper optional for heat.

Instructions: Preheat the grill to medium-high heat. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper. Brush both sides of the pork chops with the spice mixture. Place the pork chops on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 145F 63C and there is a nice char on the outside. Remove from the grill and let the pork chops rest for a few minutes before serving. Serve the Thick Grilled Pork Chops with your favorite sides and enjoy!

Prep Time: 10 minutes

Cook Time: 16 minutes

Dc Early Education Expo

[porcelainart]

A hearty and comforting beef stew cooked to perfection in your Instant Pot.

Ingredients: 2 lbs beef stew meat, cubed. 4 cups beef broth. 1 onion, diced. 3 carrots, sliced. 3 potatoes, diced. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil. 1/4 cup all-purpose flour.

Instructions: Season beef cubes with salt, pepper, and coat with flour. Set Instant Pot to saut mode, add olive oil, and brown beef on all sides. Add onions and garlic, saut until fragrant. Pour in beef broth, scraping the bottom to deglaze. Stir in thyme, rosemary, carrots, and potatoes. Secure the lid, set to high pressure, and cook for 35 minutes. Allow natural pressure release for 10 minutes, then quick release. Adjust seasoning if needed, and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

China Moon

[porcelainart]

For your next barbecue, Spiced Salmon Kebabs are a tasty and healthy choice. These kebabs are tasty because they have a mix of spices and a smoky grill flavor.

Ingredients: 4 salmon fillets, cut into 1-inch cubes. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon ground coriander. 1/2 teaspoon ground turmeric. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 lemon, sliced into rounds. 1 red bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden skewers, soaked in water.

Instructions: In a bowl, mix olive oil, ground cumin, paprika, ground coriander, ground turmeric, garlic powder, onion powder, salt, and pepper to create a marinade. Thread the salmon cubes onto the wooden skewers, alternating with lemon slices, red bell pepper, and red onion chunks. Brush the salmon kebabs with the marinade, ensuring they are well coated. Preheat your grill to medium-high heat and lightly oil the grates. Place the salmon kebabs on the grill and cook for about 3-4 minutes per side, or until the salmon is cooked through and has grill marks. Serve the spiced salmon kebabs hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 8 minutes

Ng Science Department

[porcelainart]

Delicious, airy, and light donuts with a hint of honey sweetness are called French Honey Crullers. These are the ideal treat to go with a cup of tea or coffee.

Ingredients: 1 cup water. 1/2 cup unsalted butter. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 1 cup all-purpose flour. 4 large eggs. 1/4 cup honey. 1 teaspoon vanilla extract. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat. Reduce heat to low, add flour all at once, and stir vigorously until the mixture forms a smooth dough that leaves the sides of the pan. This should take about 2-3 minutes. Remove the dough from heat and let it cool for a few minutes. Beat in the eggs one at a time, mixing well after each addition. The dough should become smooth and glossy. Stir in honey and vanilla extract until well combined. In a large, heavy-bottomed pot, heat about 2 inches of vegetable oil to 375F 190C. Using a piping bag fitted with a star tip, pipe 3-4 inch strips of dough directly into the hot oil. Cut the dough with scissors or a knife and fry until golden brown, turning them once to ensure even cooking. This should take about 3-4 minutes per side. Remove the crullers from the oil using a slotted spoon and drain on paper towels to remove excess oil. While still warm, dust the French honey crullers with powdered sugar. Serve the crullers warm and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Friends Of Lancashire Archives

[porcelainart]

A delightful and patriotic dessert perfect for 4th of July celebrations. Layers of creamy goodness with fresh berries and crunchy granola create a visually stunning and delicious treat.

Ingredients: 2 cups mixed berries strawberries, blueberries, raspberries. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup vanilla yogurt. 1 cup granola.

Instructions: In a mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract to the whipped cream, continue whipping until stiff peaks form. In serving glasses or jars, layer the bottom with a spoonful of vanilla yogurt. Add a layer of mixed berries on top of the yogurt. Spoon a generous layer of the whipped cream mixture over the berries. Sprinkle granola on top of the whipped cream layer. Repeat the layers until the glass or jar is filled, finishing with a dollop of whipped cream and a few berries for garnish. Refrigerate for at least 2 hours before serving to allow flavors to meld. Serve chilled and enjoy your festive Berries & Cream Trifle Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Carter Rice

[porcelainart]

On nights when you don't feel like cooking, this hearty vegan lentil stew is just what you need. It's a healthy one-pot meal that will fill you up and warm you up from the inside out. It's full of protein, fiber, and vegetables.

Ingredients: 1 cup dry green lentils, rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper, to taste. 2 cups chopped spinach or kale.

Instructions: In a large pot, saut onion, carrots, celery, and garlic until softened. Add lentils, diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot. Stir well. Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes, or until lentils are tender. Stir in chopped spinach or kale and cook for an additional 5 minutes until wilted. Adjust seasoning if necessary, then serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

Nicola Salotti

[porcelainart]

Anyone on a gluten-free or ketogenic diet will love these egg noodles because they don't have any nuts, low carbs, or added sugar.

Ingredients: 4 large eggs. 2 oz cream cheese, softened. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 tsp xanthan gum. 1/4 tsp salt. 1/4 tsp garlic powder.

Instructions: Melt the cream cheese and eggs together in a bowl. Xanthan gum, salt, garlic powder, and coconut flour should all be added. Mix everything together well. It's time for the dough to rest. Warm up some water in a pot. Bring to a simmer. Spread the dough out thinly on a piece of parchment paper with a spatula. Carefully place the dough on the parchment paper on top of the pot of simmering water. Let it cook for two to three minutes, or until the dough sets. Take the sheet of noodles out of the water and let it cool down a bit. Take the sheet of noodles and cut it into thin strips. You can serve it right away or put it in a container that won't let air in and put it in the fridge for later use.

Prep Time: 15 minutes

Cook Time: 5 minutes

Buy Handmade Toronto

[porcelainart]

Enjoy a delicious and crispy twist on classic pork chops with these Keto Chicken Fried Pork Chops. Coated in a flavorful almond flour mixture and fried to golden perfection, these low-carb pork chops are served with a rich Parmesan sauce for an extra layer of indulgence. A satisfying keto-friendly dish that's easy to make!

Awkword Paper Cut

[porcelainart]

A tasty change from regular enchiladas are these Slow Cooker Enchilada Meatballs. They're simple to make and great as an appetizer for a party or dinner during the week. The meatballs get their flavor from the slow cooker, and the enchilada sauce gives them a rich, sour kick.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped cilantro. 1/4 cup diced onion. 1 egg. 1 cup enchilada sauce. 1 cup shredded cheese. 1 can diced green chilies. Salt and pepper to taste.

Instructions: In a mixing bowl, combine ground beef, breadcrumbs, cilantro, diced onion, egg, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs in the slow cooker. In a separate bowl, mix enchilada sauce and diced green chilies. Pour the enchilada sauce mixture over the meatballs in the slow cooker. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until meatballs are cooked through. In the last 30 minutes of cooking, sprinkle shredded cheese over the meatballs. Serve hot, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Squirrelly Production