Prue Stent

sunelly sims - adina crawford - wayside irish pub - Chattanooga Clarinet Choir - bude motorclub

[pru-e]

The pork and beef on these kabobs are tender and have been marinated in balsamic and teriyaki sauces. They are skewered with colorful bell peppers and onions and then grilled until they are done. They are too good to resist because they taste both sweet and savory.

Ingredients: 1 pound pork tenderloin, cut into 1-inch cubes. 1 pound beef sirloin, cut into 1-inch cubes. 1/4 cup balsamic vinegar. 1/4 cup teriyaki sauce. 2 cloves garlic, minced. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. 8 wooden skewers, soaked in water for 30 minutes.

Instructions: The marinade is made by mixing balsamic vinegar, teriyaki sauce, and minced garlic in a bowl. Put pork cubes in a plastic bag that can be closed again and beef cubes in another. Split the marinade in half and put it in each bag. To marinate the meat, seal the bags and put them in the fridge for at least 30 minutes. Warm up the grill over medium-high heat. String the pork, beef, bell peppers, and red onion that have been marinated on the wet wooden skewers, switching between the pork and beef and the vegetables. Turn the kabobs over every so often for about 10 to 12 minutes, or until the meat is cooked to your liking and the vegetables are soft. For extra flavor, brush the kabobs with any marinade that is still left over while they are grilling. After the kabobs are done cooking, take them off the grill and let them cool down for a few minutes. Enjoy the hot Balsamic Pork and Teriyaki Beef Kabobs!

Prep Time: 45 minutes

Cook Time: 12 minutes

toet

[pru-e]

This recipe for cloud bread has no carbs and is great for people on the keto diet. It's fluffy, light, and you can use it for so many things.

Ingredients: 3 large eggs. 3 tbsp cream cheese, softened. 1/4 tsp cream of tartar. 1/4 tsp salt.

Instructions: Prepare the oven by heating it up to 300F 150C. Put parchment paper on the bottom of a baking sheet. Put the egg whites and yolks in two different bowls. Spread out the cream cheese and salt in the bowl that already has the egg yolks in it. Mix until it's smooth. Put cream of tartar into the bowl that has the egg whites. Make stiff peaks with the egg whites by beating them. Fold the egg yolk mixture into the egg whites slowly until it is all mixed in. Making small clouds, spoon the mixture onto the baking sheet that has been prepared. After the oven is hot, bake for 25 to 30 minutes, or until golden brown and set. Let the cloud bread cool down a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 25 minutes

seadean

[pru-e]

This soup is comforting and hearty. It has tender chicken, healthy wild rice, fragrant herbs, and a creamy broth.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup uncooked wild rice. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, sliced. 4 cups chicken broth. 2 cups water. 1 tsp garlic powder. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp black pepper. 1 cup heavy cream.

Instructions: Put chicken breasts in the crock pot. Put in the celery, onion, carrots, and wild rice. Add water and chicken broth. Black pepper, garlic powder, thyme, and rosemary should be added to taste. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put the chicken back in the slow cooker after shredding it. Add the heavy cream and stir. Add 15 to 30 minutes more of cooking time until everything is hot. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 360 minutes

vicky ford

[pru-e]

You can enjoy the delicious flavors of lobster and shrimp in this sandwich, which is made with buttery brioche buns.

Ingredients: 1 lobster tail. 200g shrimp, peeled and deveined. 2 brioche buns.

Instructions: Preheat grill to medium-high heat. Cut lobster tail lengthwise and remove meat. Season lobster tail and shrimp with salt and pepper. Grill lobster tail and shrimp until cooked through, about 4-5 minutes per side. Toast brioche buns on the grill for 1-2 minutes. Assemble sandwich by placing lobster and shrimp on toasted brioche buns.

Prep Time: 10 minutes

Cook Time: 10 minutes

babolin theatre

[pru-e]

Assorted sushi rolls filled with a variety of ingredients, perfect for a buffet spread or any sushi lover's cravings.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. Assorted fillings e.g., cucumber, avocado, crab stick, smoked salmon. Soy sauce for dipping. Pickled ginger and wasabi for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. On a bamboo sushi mat, put a sheet of nori. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. Line up the fillings along the bottom third of the nori sheet that has been covered in rice. Use the bamboo mat to roll the sushi up tightly, and then press gently to seal. Do it again with the rest of the ingredients. Use a sharp knife to cut the sushi rolls into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 20 minutes

Cook Time: 0 minutes

komori dojo

[pru-e]

This Creamy Cucumber Salad with Goat Cheese and Dill is a refreshing and flavorful dish that is perfect for a keto-friendly diet. Thinly sliced cucumbers are combined with tangy goat cheese, fresh dill, and a creamy dressing made with sour cream, mayonnaise, and lemon juice. The result is a creamy, tangy, and herbaceous salad that is sure to be a hit at any meal. Enjoy it as a side dish or light lunch option!

Ingredients: 2 large cucumbers, thinly sliced. 1/4 cup crumbled goat cheese. 2 tablespoons chopped fresh dill. 1/4 cup sour cream. 1 tablespoon mayonnaise. 1 tablespoon lemon juice. Salt and pepper, to taste.

Instructions: Put the chopped fresh dill, crumbled goat cheese, and sliced cucumbers in a large bowl. Mix the sour cream, mayonnaise, and lemon juice in a small bowl with a whisk until the mixture is smooth. Add the creamy dressing to the cucumber mix and gently toss to coat. Add pepper and salt to taste. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Have this cool Creamy Cucumber Salad with Goat Cheese and Dill as a tasty keto-friendly side dish or light lunch. Serve it chilled.

Prep Time: 10 minutes

Cook Time: 0 minutes

acemat

[pru-e]

These Spicy Black Bean Burgers are a delicious and satisfying vegetarian burger option. Packed with flavor and a hint of heat, they are perfect for those who love a little spice in their burger. Top with your favorite veggies and enjoy!

Ingredients: 2 15 oz cans black beans, drained and rinsed. 1 cup breadcrumbs. 1/2 cup diced red onion. 1/2 cup diced red bell pepper. 2 cloves garlic, minced. 1/4 cup chopped cilantro. 2 teaspoons ground cumin. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1/4 cup hot sauce adjust to taste. 1/4 cup mayonnaise. 4 hamburger buns. Lettuce, tomato, and avocado for toppings.

Instructions: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but with some texture remaining. Add breadcrumbs, diced red onion, diced red bell pepper, minced garlic, chopped cilantro, ground cumin, chili powder, cayenne pepper, salt, and pepper to the mashed beans. Mix well to combine. Taste the mixture and adjust the spiciness with hot sauce to your liking. Mix again. Form the mixture into 4 equal-sized patties and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes to firm up. Preheat a grill or stovetop grill pan over medium-high heat. Brush the patties with a bit of oil and grill for about 4-5 minutes per side, or until they have grill marks and are heated through. While the patties are cooking, mix the mayonnaise with a bit of hot sauce to create a spicy mayo sauce. Toast the hamburger buns on the grill until lightly browned. Assemble the burgers by spreading the spicy mayo on the bottom bun, placing the black bean patty on top, and topping with lettuce, tomato, and avocado. Top with the other half of the bun and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

donnelly digest

[pru-e]

This dish, Grilled Ribeye Steak Kabobs, is both delicious and visually appealing. It has bell peppers, onions, and tender ribeye steak. The marinade gives the meat a rich, flavorful taste, which makes these kabobs great for any summer party or barbecue.

Ingredients: 1 1/2 pounds ribeye steak, cut into 1-inch cubes. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 8 wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, whisk together the olive oil, soy sauce, minced garlic, dried oregano, dried thyme, salt, and black pepper to make the marinade. Place the cubed ribeye steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours, to marinate the steak. Preheat your grill to medium-high heat. Thread the marinated steak cubes onto the soaked wooden skewers, alternating with the red bell pepper, green bell pepper, and red onion pieces. Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, or until the steak is cooked to your desired level of doneness and the vegetables are charred and tender. Remove the kabobs from the grill and let them rest for a few minutes before serving. Serve the grilled ribeye steak kabobs hot, garnished with additional herbs if desired. Enjoy your delicious kabobs!

Prep Time: 40 minutes

Cook Time: 10 minutes

edcamp library

[pru-e]

A popular Indonesian street food called Siomay Bandung is made of steamed fish dumplings served with a tasty peanut sauce. Fresh seafood and fragrant spices come together in this tasty and healthy dish.

Ingredients: 500g white fish fillets, such as cod or tilapia, finely chopped. 150g prawns, peeled and deveined, finely chopped. 100g tapioca flour. 2 cloves garlic, minced. 1 teaspoon ground white pepper. 1 teaspoon salt. 1 tablespoon sesame oil. 1 tablespoon soy sauce. 1 tablespoon sugar. 1 egg. 200g cabbage leaves, blanched. 200g potatoes, boiled and diced. 100g green beans, blanched. Peanut sauce store-bought or homemade.

Instructions: In a large bowl, mix together the chopped fish, prawns, tapioca flour, garlic, white pepper, salt, sesame oil, soy sauce, sugar, and egg until well combined. Take a cabbage leaf and place a spoonful of the fish mixture onto it. Wrap the cabbage leaf around the mixture to form a dumpling shape. Repeat with the remaining mixture and cabbage leaves. Arrange the dumplings on a steamer basket, making sure to leave some space between them. Steam the dumplings over boiling water for about 10-15 minutes or until cooked through. While the dumplings are steaming, prepare the peanut sauce. Serve the steamed dumplings with boiled potatoes and green beans, and drizzle with peanut sauce. Enjoy your delicious Siomay Bandung!

Prep Time: 30 minutes

Cook Time: 15 minutes

jo wilmer

[pru-e]

Savor the robust taste of black pepper in this mouthwatering one-pot stir-fried chicken. It's simple, quick, and ideal for a weeknight meal.

Ingredients: 1 lb boneless chicken thighs, sliced. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 3 cloves garlic, minced. 1 tablespoon black peppercorns. 1/2 cup chicken broth. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon cornstarch mixed with 2 tablespoons water. Salt, to taste. Fresh cilantro leaves for garnish.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Stir-fry the chicken slices until they are cooked through and browned. Take out and place aside from the skillet. Add sliced onions, red bell pepper, and green bell pepper to the same skillet. Cook for two to three minutes, or until they begin to soften. Add black peppercorns and minced garlic. Stir-fry until fragrant, about one more minute. Add the oyster sauce, soy sauce, and chicken broth. Heat through to a simmer. After cooking, add the chicken back to the skillet. Mix everything together. To thicken the sauce, gradually stir in the cornstarch mixture. After adding salt to taste, cook for a further two to three minutes, or until the sauce thickens and covers the chicken and veggies. Add fresh cilantro leaves as a garnish. Serve hot with noodles or steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

shells for nj shores

[pru-e]

The flavors of succulent chicken, briny prosciutto, and crisp spinach come together in these delectable and Paleo-friendly Chicken Spinach and Prosciutto Bundles. It's the ideal option for a filling and healthful dinner.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of prosciutto. 2 cups fresh spinach leaves. 2 cloves garlic, minced. 1/4 cup coconut oil. Salt and black pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch. Lay 2 slices of prosciutto on each chicken breast, slightly overlapping them. Evenly distribute the minced garlic and fresh spinach leaves on top of the prosciutto. Season the chicken bundles with salt and black pepper to taste. Carefully roll up each chicken breast, making sure to enclose the prosciutto and spinach inside. Secure the bundles with toothpicks or kitchen twine. Heat the coconut oil in an oven-safe skillet over medium-high heat. Add the chicken bundles to the skillet and sear them for 2-3 minutes on each side until they are golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165F 74C. Remove the toothpicks or twine before serving. Serve the Chicken Spinach and Prosciutto Bundles hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

michael k taylor

[pru-e]

Indulge in the decadent layers of chocolate cake, caramel, pecans, vanilla pudding, and whipped cream in this delightful Chocolate Turtle Cake Parfait.

Ingredients: 1 cup chocolate cake, crumbled. 1/2 cup chocolate ganache. 1/2 cup caramel sauce. 1/2 cup chopped pecans. 1 1/2 cups vanilla pudding. 1 cup whipped cream. Chocolate shavings for garnish.

Instructions: Crumbled chocolate cake should be put at the bottom of serving glasses. Put chocolate ganache on top of the cake layer. Put some caramel sauce on top of the ganache. Add chopped pecans on top of the caramel. Add vanilla pudding on top of the pecan layer. Add a big dollop of whipped cream on top. Do the layers again, but this time put them back in the same order. Add some chocolate shavings on top to finish. Put it in the fridge for at least an hour before you serve it.

Prep Time: 20 minutes

Cook Time: 0 minutes

natalja sticco

[pru-e]

Enjoy these gluten-free brownies that are very rich and fudgy. They are great for satisfying your sweet tooth. They're very simple to make and taste great!

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup gluten-free chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease an 8x8-inch 20x20 cm baking pan and line it with parchment paper, leaving an overhang for easy removal. In a mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, and salt until well combined. In another bowl, mix the melted butter and granulated sugar until the mixture is smooth and well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth brownie batter. Fold in the gluten-free chocolate chips. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake. Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

the mudang

[pru-e]

These baked chicken enchiladas are a delicious and easy-to-make dish that's perfect for any occasion. Packed with flavorful chicken, veggies, and gooey cheese, they're sure to be a crowd-pleaser!

Ingredients: 2 cups shredded cooked chicken. 1 cup enchilada sauce. 1 cup shredded cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/4 cup chopped cilantro. 8 small flour tortillas.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix shredded chicken with enchilada sauce. In another bowl, combine diced onion, bell pepper, and cilantro. Spoon chicken mixture and vegetable mixture evenly onto each tortilla. Roll up tortillas and place seam-side down in a baking dish. Top enchiladas with shredded cheese. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

ajs family diner

[pru-e]

This creamy and refreshing ice cream combines the richness of avocados with the tropical flavor of coconut milk. It's a dairy-free treat that's perfect for vegans and anyone looking for a unique twist on traditional ice cream.

Ingredients: 2 ripe avocados. 1 can 13.5 oz coconut milk. 1/2 cup maple syrup. 1/4 cup lime juice. 1 tsp vanilla extract. Pinch of salt.

Instructions: Peel and pit the avocados, then add them to a blender. Pour in the coconut milk, maple syrup, lime juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of the coconut avocado ice cream and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

engeloras kaniner

[pru-e]

These chocolate chia bars with walnuts don't need to be baked and are a tasty gluten-free and vegan treat. They're simple to make and great for a healthy dessert or a quick pick-me-up.

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup chia seeds. 1/2 cup walnuts, chopped. 1/2 cup unsweetened cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. A pinch of salt. 1/4 cup dairy-free chocolate chips optional, for topping.

Instructions: In a large mixing bowl, combine the rolled oats, chia seeds, chopped walnuts, and unsweetened cocoa powder. In a separate bowl, mix together the maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until well combined. Pour the wet mixture over the dry ingredients and stir until everything is evenly mixed. Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal. Press the mixture firmly into the prepared pan, ensuring it's evenly distributed and compacted. If desired, sprinkle dairy-free chocolate chips on top and gently press them into the mixture. Place the pan in the refrigerator and let it chill for at least 2-3 hours or until the bars are firm. Once set, use the parchment paper overhang to lift the bars out of the pan. Then, slice them into bars or squares. Serve and enjoy your gluten-free chocolate chia bars!

Prep Time: 15 minutes

Cook Time: 0 minutes

helix pictures

[pru-e]

This Basil Prosciutto Grilled Cheese combines the rich flavors of prosciutto and mozzarella with the freshness of basil, all melted between slices of sourdough bread for a deliciously satisfying sandwich experience.

Ingredients: 4 slices sourdough bread. 8 slices prosciutto. 8 slices mozzarella cheese. 1 cup fresh basil leaves. 2 tablespoons butter, softened.

Instructions: Place 4 pieces of bread on a clean surface. Place a layer of prosciutto on top of each piece of bread to make it look even. Spread the mozzarella cheese slices out evenly on top of the prosciutto. Spread out the basil leaves over the cheese to cover it. Add the last few slices of bread to the top of each sandwich to make sandwiches. Put butter on the outside of each sandwich. Turn on medium heat and heat up a pan or skillet. It will take about 34 minutes per side for the sandwiches to get golden brown and crispy on both sides and the cheese to melt. Take it off the heat and let it cool down a bit before you serve. Sandwiches should be served warm and cut in half if you want to.

Prep Time: 10 minutes

Cook Time: 8 minutes

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