Prince Magnus the Boss

Hamer Singers - marian vanuit marokko - Riiamarii - pixelos - VT Elite Team

[princemagnustheboss]

The fresh ingredients and tangy dressing in this shrimp salad recipe from Lemon Tree Dwelling go so well together. This is a great dish for a light and refreshing meal.

Ingredients: 1 lb cooked shrimp, peeled and deveined. 2 cups mixed greens. 1 avocado, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Mix the mixed greens, cherry tomatoes, red onion, feta cheese, and parsley in a large bowl. Put the shrimp that has been cooked in the bowl. Add the garlic, salt, pepper, lemon juice, and olive oil to a small bowl. Use a whisk to mix the ingredients. Give the salad a gentle toss to coat it with the dressing. Serve right away, with extra parsley on top if you want.

Prep Time: 15 minutes

Cook Time: 0 minutes

crossfit nola

[princemagnustheboss]

These Instant Pot Pork Carnitas Tacos are a delicious and simple Mexican dish that will make you crave tacos. The Instant Pot makes the pork very tender and flavorful, and the last step of sauting gives the carnitas a great crispy texture. Add your favorite toppings to your tacos and enjoy how tasty they are!

Ingredients: 3 lbs boneless pork shoulder, cut into 2-inch chunks. 1 onion, diced. 4 cloves garlic, minced. 1 orange, juiced. 1 lime, juiced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon dried oregano. 1/2 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons vegetable oil. 1/4 cup fresh cilantro, chopped. Corn tortillas, for serving. Taco toppings of your choice salsa, avocado, shredded cheese, etc..

Instructions: Season the pork chunks with cumin, chili powder, oregano, coriander, salt, and pepper. Turn on the Instant Pot to the 'Saut' mode and heat the vegetable oil. Add the diced onion and minced garlic to the Instant Pot and saut until they become translucent. Add the seasoned pork chunks to the Instant Pot and brown them on all sides. Pour in the orange juice and lime juice, scraping the bottom of the pot to deglaze it. Close and lock the Instant Pot lid, ensuring the valve is set to 'Sealing.' Cook on 'High Pressure' for 45 minutes. Once done, allow for a natural release of pressure for 15 minutes, then manually release any remaining pressure. Remove the pork from the Instant Pot and shred it with two forks. Return the shredded pork to the Instant Pot and mix it with the juices. Set the Instant Pot to 'Saut' mode again and cook for an additional 10-15 minutes, or until the pork becomes crispy and caramelized. Serve the Instant Pot Pork Carnitas in warm corn tortillas, garnished with fresh cilantro and your favorite taco toppings. Enjoy your delicious homemade carnitas tacos!

Prep Time: 20 minutes

Cook Time: 60 minutes

Treasure Pot Restaurant

[princemagnustheboss]

This tasty seasoning blend will make your homemade burgers taste even better. It gives your burgers the perfect mix of sweet and savory spices that will make them irresistible.

Ingredients: 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon ground black pepper. 1 teaspoon salt. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes optional.

Instructions: Put everything in a small bowl and mix it together. Mix the spices well until they are spread out evenly. For later use, put the seasoning mix in a container that won't let air in. To use, sprinkle a lot of the seasoning on your burger patties before you cook them. Change the amount to your liking.

Prep Time: 5 minutes

Cook Time: 0 minutes

Llevataps Restaurant

[princemagnustheboss]

These Korean-inspired tempeh bowls are packed with flavor and nutrients. The crispy tempeh pairs perfectly with the tender-crisp broccoli and nutty brown rice, while the spicy sriracha mayo adds a kick of heat. It's a satisfying and wholesome vegan meal that's quick and easy to make.

Ingredients: 1 cup tempeh, cubed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 2 cups broccoli florets. 1 cup cooked brown rice. 2 tablespoons vegan mayonnaise. 1 tablespoon sriracha sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame seeds, for garnish. 1 green onion, thinly sliced, for garnish.

Instructions: Marinate tempeh cubes in soy sauce, sesame oil, and maple syrup for 15 minutes. Steam or boil broccoli florets until tender-crisp, about 5 minutes. In a small bowl, mix vegan mayonnaise, sriracha sauce, and rice vinegar to make sriracha mayo. In a skillet over medium heat, cook marinated tempeh until golden brown and crispy, about 5 minutes per side. Assemble bowls with cooked brown rice, steamed broccoli, and crispy tempeh. Drizzle sriracha mayo over the bowls. Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Tech Terry Scholars

[princemagnustheboss]

Middle Eastern Lamb Kofta has rich, fragrant flavors and is great for BBQs and get-togethers. Skewers made from ground lamb and spices are juicy and charred, and they will make your taste buds happy.

Ingredients: 500g ground lamb. 1 onion, finely grated. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon ground cinnamon. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Put minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, ground cinnamon, cayenne pepper, salt, and pepper in a large bowl. Add the ground lamb and mix them all together. Thoroughly mix the ingredients together until they are well blended. Put the bowl lid on top of the mixture and put it in the fridge for at least an hour to let the flavors mix. Get the grill ready by setting it to medium-high heat. Shape the lamb mixture around the wooden skewers that have been soaked to make long sausages kofta. Put the kofta skewers on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over every so often, until the lamb is cooked all the way through and has a nice char. Middle Eastern Lamb Kofta should be served hot from the grill with tzatziki, a yogurt-based sauce, or your favorite dipping sauce. With family and friends, enjoy the tasty and fragrant Middle Eastern Lamb Kofta!

Prep Time: 80 minutes

Cook Time: 15 minutes

lety alvarez

[princemagnustheboss]

A vegetarian twist on the classic Bolognese sauce, this mushroom bolognese is rich, hearty, and packed with flavor. It's a satisfying pasta dish perfect for any occasion.

Ingredients: 1 lb pasta. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 lb mushrooms, finely chopped. 1 can 14 oz crushed tomatoes. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and diced onion and saut until the onion turns clear. When you add the chopped mushrooms, cook them until they give off their water and start to turn brown. Then add the dried oregano, dried basil, salt, and pepper. Mix the ingredients well. Let it cook for 10 minutes. Mix the cooked pasta with the bolognese sauce made with mushrooms. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Texas Mesquite BBQ and Grill

[princemagnustheboss]

This vegan chickpea gyros with dill pickle is a tasty and filling take on the traditional Greek dish. The crunchy roasted chickpeas and the sour dill pickle juice give this dish a unique flavor that goes well with the creamy vegan tzatziki sauce. Serve these gyros as a meal that is both tasty and healthy for both vegans and non-vegans.

Ingredients: 2 cans chickpeas, drained and rinsed. 2 tablespoons olive oil. 2 tablespoons dill pickle juice. 1 tablespoon dried dill. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 4-6 pita bread or flatbreads. Vegan tzatziki sauce. Thinly sliced cucumber. Thinly sliced red onion. Fresh dill for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Add olive oil, dill pickle juice, dried dill, garlic powder, onion powder, salt, and pepper to a bowl. Toss the chickpeas so that they are well covered. On a baking sheet with parchment paper on it, spread the chickpeas out evenly. After the oven is hot, roast the chickpeas for 20 to 25 minutes, stirring them once or twice during that time. You can warm up the flatbreads or pita bread in the oven or on a pan. Spread a lot of vegan tzatziki sauce on each pita bread before putting the gyros together. Roasted chickpeas, cucumber slices, and red onion should be put on top. Add fresh dill as a garnish. Fold the gyros in half and serve right away. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Color Fun Dogs

[princemagnustheboss]

These No-Drip Jell-O Popsicles are perfect for a refreshing treat on a hot day. They're easy to make and kids love them!

Ingredients: 1 3 oz package Jell-O gelatin mix. 1 cup boiling water. 1 cup cold water. Popsicle molds.

Instructions: In a mixing bowl, dissolve Jell-O gelatin mix in boiling water. Stir in cold water until well combined. Pour the mixture into popsicle molds. Freeze for at least 4 hours or until solid. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

east coweta high school schedule

[princemagnustheboss]

This Keto Pumpkin Dutch Baby is a gluten-free, low-carb take on the traditional Dutch baby pancake. It has pumpkin flavor and warm spices added to it. For people on a ketogenic diet, it's a simple and tasty way to make breakfast or brunch.

Ingredients: 4 large eggs. 1/2 cup almond flour. 1/4 cup pumpkin puree. 2 tbsp erythritol or preferred low-carb sweetener. 1/2 tsp pumpkin pie spice. 1/4 tsp salt. 2 tbsp unsalted butter. Optional toppings: whipped cream, sugar-free syrup, chopped nuts.

Instructions: Turn on your oven and heat it up to 425F 220C. Put pumpkin puree, eggs, almond flour, erythritol, pumpkin pie spice, and salt in a blender. Mix until it's smooth. Put the butter in a 10-inch skillet that can go in the oven. Cook it in a hot oven until the butter melts and starts to sizzle. Take the pan out of the oven and add the batter to it. Put it back in the oven and bake for another 15 to 20 minutes, or until it's golden and puffed up. Serve right away with any toppings you like.

Prep Time: 10 minutes

Cook Time: 20 minutes

funky book designs

[princemagnustheboss]

A tasty change from the usual breakfast waffle are these whole grain savory waffles. They are hearty and filling because they are made with whole wheat flour, cheddar cheese, bacon, and potatoes. Great for brunch or breakfast!

Ingredients: 1 cup whole wheat flour. 1/2 cup cornmeal. 1/2 cup grated cheddar cheese. 1/4 cup chopped green onions. 1/4 cup diced bell peppers. 1/4 cup diced cooked bacon. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, combine the whole wheat flour, cornmeal, cheddar cheese, green onions, bell peppers, bacon, baking powder, baking soda, salt, and black pepper. In another bowl, whisk together the buttermilk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Lightly grease the waffle iron with non-stick cooking spray or a small amount of melted butter. Pour the waffle batter onto the preheated waffle iron, using the amount recommended by the manufacturer. Close the lid and cook until the waffle is golden brown and crisp. Carefully remove the waffle from the iron and serve hot. You can top it with additional grated cheese, green onions, or your favorite savory toppings. Enjoy your whole grain savory waffle!

Prep Time: 15 minutes

Cook Time: 10 minutes

institut selmane

[princemagnustheboss]

These Carrot Sugar Cookies are a delightful twist on traditional sugar cookies, with the sweetness of carrots incorporated for a moist and flavorful treat. The optional addition of walnuts and raisins adds texture and flavor to these delectable cookies.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup finely grated carrots. 1/2 cup chopped walnuts optional. 1/2 cup raisins optional.

Instructions: Butter and sugar should be mixed together in a large bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the grated carrots, chopped walnuts, and raisins if using and mix them in well. Put the dough in the fridge for at least an hour with plastic wrap over it. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make little balls out of the chilled dough and put them on the baking sheet that has been prepared. With the back of a fork, gently press down on each ball. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with the tasty carrot sugar cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Advising to Transgress

[princemagnustheboss]

Enjoy the freshness and flavors of sushi rolls that you make yourself and fill with your favorite foods. Great for people who like sushi!

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 3 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted fillings such as cucumber, avocado, crab meat, and smoked salmon. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Run cold water over the sushi rice until the water is clear. Put the rice and water in a saucepan. Once it starts to boil, turn down the heat, cover, and let it cook for 20 minutes. Melt the sugar, salt, and rice vinegar together in a small bowl. Just heat it up for 30 seconds in the microwave. Put the cooked rice in a large bowl, and then slowly mix in the vinegar mixture. Wait until it's cool enough to touch. On a bamboo sushi mat, lay a nori sheet with the shiny side down. Put a thin layer of rice on top of the nori, leaving a 1-inch border at the top. Do this with wet hands. Put the fillings you want in a line down the middle of the rice. With the bamboo mat, roll the sushi up tight and away from you, making sure the edges are sealed. With a sharp knife, cut the roll into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 20 minutes

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[princemagnustheboss]

These oatmeal chocolate chip cookies are soft and chewy, with just the right amount of oats and chocolate chips. They will undoubtedly become your new favorite cookie recipe!

Ingredients: 1 cup unsalted butter, softened. 1 cup brown sugar, packed. 1/2 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned rolled oats. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats and chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious oatmeal chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Dragon Wool

[princemagnustheboss]

Indulge in the delightful combination of creamy peanut butter and sweet Hershey's Kisses with these Peanut Butter Kiss Cookies. These cookies are easy to make and perfect for any occasion.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 2 tablespoons milk. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. Hershey's Kisses, unwrapped.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the peanut butter, brown sugar, egg, milk, and vanilla extract to a large mixing bowl. Beat the ingredients together until they are well blended. Mix the flour, baking soda, and salt together in a different bowl. Mix the dry ingredients in slowly while adding them to the peanut butter mixture. Do this until you get a soft cookie dough. Making the dough into 1-inch balls, put them on a baking sheet that hasn't been greased. The cookies should be baked in a hot oven for 8 to 10 minutes, or until they turn golden brown. As soon as you take the cookies out of the oven, press an unwrapped Hershey's Kiss into the middle of each one. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. The cookies are ready to be eaten once they are completely cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

paul read

[princemagnustheboss]

Enjoy these delicious macarons and the wonderful combination of chocolate and peanut butter. These are the ideal treat for any occasion because their crispy shells encase a creamy peanut butter filling.

Ingredients: 1 cup 100g almond flour. 1 3/4 cups 210g powdered sugar. 3 tablespoons 15g unsweetened cocoa powder. 3 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup 120g creamy peanut butter. 4 tablespoons 60g unsalted butter, softened. 1 cup 120g powdered sugar. 2 tablespoons 15g unsweetened cocoa powder. 2-3 tablespoons heavy cream. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Chocolate ganache optional for filling. Chopped peanuts for garnish optional.

Instructions: Set the oven temperature to 325F 160C. Use silicone baking mats or parchment paper to line two baking sheets. Blend cocoa powder, powdered sugar, and almond flour in a food processor. Pulse until thoroughly mixed and finely ground. In order to get rid of any lumps, sift the mixture into a big bowl. Whisk the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Stir in vanilla extract and stir until well combined. Carefully fold in three additions of the almond flour mixture into the egg whites, taking care not to deflate the mixture. The batter needs to flow like lava, be smooth, and be thick. Pour the batter into a piping bag that has a round tip on it. Leaving space between each macaron, pipe 1-inch 2.5 cm rounds onto the baking sheets that have been prepared. If there are any air bubbles, tap the baking sheets against the counter. The macarons should be left to sit at room temperature for 20 to 30 minutes in order for the tops to become dry. When baking, this aids in the formation of feet. Bake for 12 to 15 minutes in a preheated oven, turning the trays halfway through. When the macarons come off the parchment paper easily and without sticking, they are done. Prepare the peanut butter filling while the macarons cool on the baking sheets. Creamy peanut butter, softened butter, heavy cream, powdered sugar, cocoa powder, vanilla extract, and salt should all be combined in a bowl. Blend until silky and thoroughly mixed. Spread a tiny bit of chocolate ganache on the bottom of a macaron and place another macaron on top, if desired. Continue with every macaron. Add chopped peanuts as a garnish optional. To allow the flavors to meld together, place the macarons in the refrigerator for at least 24 hours before serving. Savor your delicious Macarons with Chocolate and Peanut Butter!

Prep Time: 45 minutes

Cook Time: 15 minutes

mr. eisner's class

[princemagnustheboss]

These tasty and entertaining Marshmallow Pops combine the richness of chocolate with the oozy goodness of marshmallows. They are ideal as a sweet snack for both adults and children, as well as for parties and get-togethers.

Ingredients: 12 large marshmallows. 12 wooden skewers. 1 cup semisweet chocolate chips. 1/2 cup white chocolate chips. Assorted colorful sprinkles.

Instructions: Take one wooden skewer and poke it into every marshmallow. The semisweet chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between, until completely melted and smooth. Evenly coat each marshmallow by dipping it into the melted semisweet chocolate. Let the extra chocolate fall off. Arrange the chocolate-covered marshmallows on a baking sheet covered with parchment paper. Melt the white chocolate chips in 30-second increments, stirring in between, in a different microwave-safe bowl, until smooth and completely melted. To create a decorative pattern, drizzle the melted white chocolate over the marshmallows coated in chocolate. Top the marshmallow pops with a variety of colorful sprinkles while the white chocolate is still wet. It will take the chocolate 20 to 30 minutes to set and harden. When the chocolate has hardened completely, your Marshmallow Pops are prepared for consumption!

Prep Time: 15 minutes

Cook Time: 5 minutes

Enchanted Swap and Sell

[princemagnustheboss]

The freshness of spring rolls and the flavors of sushi come together in Spring Roll Sushi, making a delicious fusion dish. It's colorful, light, and great for a meal or appetizer that you want to cool off with.

Ingredients: 8 sheets of rice paper. 1 cup cooked sushi rice. 1 cucumber, julienned. 1 carrot, julienned. 1/2 red bell pepper, thinly sliced. 1/2 avocado, thinly sliced. 1/4 cup pickled ginger. 1/4 cup soy sauce. 1 tablespoon sesame seeds. Wasabi and/or sriracha for dipping.

Instructions: Prepare sushi rice according to package instructions and let it cool. Fill a shallow dish with warm water. Dip one sheet of rice paper into the water for 5-10 seconds until it becomes pliable. Lay the rice paper flat on a clean surface. Place a small amount of sushi rice in the center of the rice paper. Layer cucumber, carrot, bell pepper, avocado, and pickled ginger on top of the rice. Sprinkle sesame seeds over the fillings. Fold the bottom edge of the rice paper over the fillings, then fold in the sides, and roll tightly. Repeat with remaining ingredients. Slice the rolls into bite-sized pieces. Serve with soy sauce, wasabi, and/or sriracha for dipping.

Prep Time: 20 minutes

Cook Time: 0 minutes

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