Ragnedart

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[ragnedart]

There are two variations of this smoked salmon recipe: jerky and candy. It's a delicious blend of sweet and smoky flavors. These treats are impressive and ideal as an appetizer or as snacks.

Ingredients: 1 lb fresh salmon fillets. 1/2 cup soy sauce. 1/4 cup maple syrup. 2 tbsp olive oil. 1 tbsp liquid smoke. 1 tsp garlic powder. 1 tsp black pepper.

Instructions: Slice salmon fillets into thin strips for jerky or bite-sized pieces for candy. In a bowl, mix soy sauce, maple syrup, olive oil, liquid smoke, garlic powder, and black pepper to create the marinade. Place salmon pieces in the marinade, ensuring they are well-coated. Marinate for at least 30 minutes. Preheat your smoker to 180F 82C and set up for indirect smoking. Place salmon strips directly on the smoker grates for jerky or use a grilling basket for candy. Smoke for 2-3 hours, or until the salmon reaches your desired level of smokiness and firmness. Remove from the smoker and let it cool before serving.

Prep Time: 40 minutes

Cook Time: 180 minutes

eastfootspa

[ragnedart]

Transform your ordinary Cursive Alphabet Wall Chart into a unique and eye-catching Main Photo Cover using the magic of pressure cooking.

Ingredients: 1 Cursive Alphabet Wall Chart. 1 Pressure Cooker.

Instructions: This is where you put the Cursive Alphabet Wall Chart in the Pressure Cooker. Keep the lid closed tight. Put a lot of pressure on the Pressure Cooker. It only takes 0 minutes of cooking to get the perfect cover texture. Release the pressure slowly and open the lid. Take down the Cursive Alphabet Wall Chart and wait for it to cool down before you use it.

Prep Time: 5 minutes

Cook Time: 0 minutes

Junk Rocket

[ragnedart]

Indulge in the warm and cozy flavors of fall with these flourless pumpkin spice mug cake cookies. They're a quick and delightful treat for when you're craving a taste of autumn goodness.

Ingredients: 1/4 cup canned pumpkin puree. 1 tablespoon maple syrup. 1 tablespoon coconut oil, melted. 1/4 teaspoon vanilla extract. 1/4 teaspoon pumpkin pie spice. 1/4 teaspoon baking powder. Pinch of salt. 3 tablespoons almond flour. 1 tablespoon chocolate chips.

Instructions: Put the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in a mug that can go in the microwave. Add the baking powder, salt, and pumpkin pie spice and mix well. Mix in the almond flour until everything is smooth and well mixed. The chocolate chips should be carefully mixed in. On high, heat the mug for about one minute and thirty seconds, or until the cake cookie is set but still moist. Give it a minute to cool down before you eat it. If you want, you can add more pumpkin pie spice or chocolate chips on top.

Prep Time: 5 minutes

Cook Time: 2 minutes

Aerografix

[ragnedart]

A hearty vegan twist on classic Bolognese sauce, packed with vegetables and lentils for protein and flavor.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, grated. 1 zucchini, grated. 1 red bell pepper, diced. 1 cup mushrooms, finely chopped. 1 can 14 oz crushed tomatoes. 1 can 14 oz lentils, drained and rinsed. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 8 oz pasta of your choice.

Instructions: Heat olive oil in a large skillet over medium heat. Add onion and garlic, saut until softened. Add carrots, zucchini, bell pepper, and mushrooms. Cook until vegetables are tender. Stir in crushed tomatoes, lentils, tomato paste, oregano, basil, salt, and pepper. Simmer for 15 minutes. Meanwhile, cook pasta according to package instructions. Serve vegan Bolognese sauce over cooked pasta. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Icie 2018

[ragnedart]

This recipe for shrimp and sausage jambalaya is a tasty and comforting meal. This dish is great for a cozy dinner any day of the week because it's full of Cajun spices, tender shrimp, and smoky sausage.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb smoked sausage, sliced. 1 onion, chopped. 1 green bell pepper, chopped. 3 cloves garlic, minced. 2 cups long-grain white rice. 4 cups chicken broth. 1 can 14.5 oz diced tomatoes. 2 tsp Cajun seasoning. 1/2 tsp dried thyme. 1/2 tsp dried oregano. Salt and pepper, to taste. 2 tbsp olive oil. Fresh parsley, chopped for garnish.

Instructions: In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Saut until vegetables are softened. Add sausage slices to the skillet and cook until browned. Stir in rice and cook for 2-3 minutes, until lightly toasted. Pour in chicken broth, diced tomatoes, Cajun seasoning, thyme, oregano, salt, and pepper. Stir to combine. Bring mixture to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, or until rice is tender and most of the liquid is absorbed. Once rice is cooked, stir in shrimp. Cover and cook for an additional 5-7 minutes, until shrimp are pink and cooked through. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Addison Township Fire Department

[ragnedart]

With this Easy Chicken Broccoli Alfredo Pizza Sandwich, you can enjoy the tastes of a traditional pizza with the ease of a sandwich. Tender chicken, steamed broccoli, creamy Alfredo sauce, and gooey mozzarella cheese are put between two pieces of toast and toasted to perfection. This makes a tasty and filling meal.

Ingredients: 1 cooked chicken breast, shredded. 1 cup broccoli florets, steamed. 1/2 cup Alfredo sauce. 1/4 cup shredded mozzarella cheese. 4 slices of bread. 2 tablespoons butter, softened.

Instructions: Warm up a skillet or a panini press over medium heat. Each piece of bread should have butter on one side. Spread Alfredo sauce on the side of two slices of bread that isn't buttered. Spread the shredded chicken and steamed broccoli out evenly on top of the Alfredo sauce. Add mozzarella cheese shreds to the chicken and broccoli. Place the last slices of bread on top of each, buttered side out. Put the sandwiches in a panini press or skillet that has been heated up. Cook for about 4 to 5 minutes on each side, until they are golden brown and crispy. Take it off the heat, slice it if you want, and serve it hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Fashion Makeup

[ragnedart]

Beef fillet cooked sous vide and flavored with garlic and thyme. Served with a rich red wine sauce.

Ingredients: 500g beef fillet. Salt and pepper to taste. 2 tbsp olive oil. 4 sprigs of fresh thyme. 3 cloves of garlic, crushed. 200ml red wine. 200ml beef stock. 2 tbsp unsalted butter.

Instructions: Heat the water bath until it is 55C 131F. Add a lot of salt and pepper to the beef fillet. Fill a vacuum-sealed bag with crushed garlic, olive oil, and thyme sprigs. Place the beef fillet inside. Put the beef in the water bath for two hours and seal the bag. To dry the beef, take it out of the bag after it's done cooking. On high heat, sear the beef on all sides for about one minute on each side until it turns brown. Take the beef out of the pan and let it sit for five minutes. Add the red wine and beef stock to the same pan, making sure to scrape up any browned bits on the bottom. Lower the heat of the sauce and stir in the butter until it melts and the mixture is smooth. Cut the beef fillet into thin slices and serve it with the red wine sauce. Have fun!

Prep Time: 10 minutes

Cook Time: 130 minutes

West Loop Wine And Spirits Festival

[ragnedart]

These Peanut Butter Pudding Popsicles are a delightful combination of creamy peanut butter and rich chocolate, perfect for a sweet treat on a hot day.

Ingredients: 1 cup creamy peanut butter. 1 cup chocolate chips. 1 box 3.4 oz instant chocolate pudding mix. 2 cups milk. 1/2 cup powdered sugar.

Instructions: Melt the chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. Allow it to cool a little. Combine the instant chocolate pudding mix and two cups of milk in a separate bowl, stirring until thoroughly blended. To the pudding mixture, add the melted chocolate and powdered sugar, and stir until smooth. Add the creamy peanut butter and stir until it is completely mixed into the mixture. After adding the popsicle sticks, pour the mixture into the molds. Freeze the popsicles for a minimum of 4 hours or until they solidify completely. After submerging the popsicles in warm water for a short while, carefully remove them from the molds. Savor your delectable Popsicles with Peanut Butter Pudding!

Prep Time: 15 minutes

Cook Time: 0 minutes

Friends of the Planetarium

[ragnedart]

This Chocolate Green Super Smoothie tastes great and is full of good things for you. It tastes great and is good for you. Eat it to start the day or after a workout to fuel up.

Ingredients: 2 ripe bananas, frozen. 1 cup spinach. 1 tablespoon cocoa powder. 1 tablespoon almond butter. 1 tablespoon chia seeds. 1 cup almond milk. 1/2 cup ice cubes.

Instructions: Place all ingredients in a blender. Blend until smooth and creamy. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Palace Rigg

[ragnedart]

This quick and easy Bruschetta Chicken Skillet Pasta is a delicious one-pan meal that's perfect for busy weeknights. Tender chicken, sweet cherry tomatoes, tangy balsamic vinegar, and fresh basil come together to create a flavorful sauce that coats every bite of al dente pasta. Topped with gooey melted mozzarella and Parmesan cheese, it's a satisfying dinner that the whole family will love.

Ingredients: 4 boneless, skinless chicken breasts, diced. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 cups cherry tomatoes, halved. 1/4 cup balsamic vinegar. 8 ounces penne pasta. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese.

Instructions: Warm up a big pan with olive oil over medium-low heat. Cut up the chicken and add it to the pan. Cook for about 5 to 6 minutes, until the chicken is browned and fully cooked. After you add the cherry tomatoes, cook for another two to three minutes, until they begin to soften. In the meantime, cook the penne pasta until it is al dente according to the directions on the package. Remove the water and set it aside. Add balsamic vinegar to the pan with the tomatoes and chicken. Mix everything together well, and cook for two more minutes. Toss the cooked pasta into the pan until everything is well mixed. Add salt and pepper to taste, and then top with chopped basil. Put grated Parmesan and shredded mozzarella cheese on top. Cover the pan and wait a few minutes for the cheese to melt. Serve hot, and if you want, top with more fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 10 minutes

Green Stars Boutersem

[ragnedart]

These vegan zucchini potato fritters are crispy on the outside and tender on the inside. They are packed with flavor and make a delicious appetizer or side dish.

Ingredients: 2 medium zucchinis, grated. 1 large potato, grated. 1/2 cup chickpea flour. 1/4 cup nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil, for frying.

Instructions: Put the grated potato and zucchini on a clean kitchen towel and squeeze out as much water as you can. Add the potato and zucchini that have been squeezed to a large bowl. Add the chickpea flour, nutritional yeast, garlic powder, onion powder, salt, black pepper, and chopped parsley. Mix well. Warm up a big pan with olive oil over medium-low heat. Make little patties out of the mixture and put them in the pan. It should be cooked for three to four minutes on each side, or until it is golden brown and crispy. Place the fritters on a plate lined with paper towels to drain off the extra oil. Put it out hot with your favorite sauce to dip it in.

Prep Time: 15 minutes

Cook Time: 15 minutes

Allied Pows In Italy

[ragnedart]

A flavorful and hearty dish featuring Hurst Beans cooked to perfection in a pressure cooker. The combination of aromatic spices and optional smoked meats creates a delicious and satisfying meal.

Ingredients: 1 cup dried Hurst Beans your choice of variety. 4 cups water. 1 onion, diced. 2 cloves garlic, minced. 1 ham hock or smoked sausage optional. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 2 tablespoons olive oil.

Instructions: Rinse the Hurst Beans under cold water and pick out any debris or discolored beans. In the pressure cooker, heat olive oil over medium heat. Add diced onions and saut until softened. Add minced garlic and continue to saut for another minute. If using, add ham hock or smoked sausage to the pressure cooker. Add the rinsed Hurst Beans, water, salt, black pepper, paprika, and cayenne pepper to the pressure cooker. Secure the lid on the pressure cooker and set it to high pressure. Cook for the recommended time for your specific variety of beans typically 20-30 minutes. Allow the pressure to release naturally for 10 minutes, then use the quick-release method to release any remaining pressure. Carefully open the lid, and stir the beans. Remove and discard the ham hock if used. Adjust seasoning if necessary and serve the pressure cooker Hurst Beans hot. Enjoy with rice or as a side dish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ground Fx Outdoor

[ragnedart]

The honey garlic ginger sauce on these oven-baked chicken wings is sticky and full of flavor. The dish is both sweet and savory, and it's great for any occasion.

Ingredients: 2 lbs chicken wings. 1/4 cup honey. 3 cloves garlic, minced. 1 tbsp grated ginger. 2 tbsp soy sauce. 2 tbsp olive oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Cut up some garlic, grate some ginger, put some soy sauce, and olive oil in a bowl. After adding salt and pepper to the chicken wings, toss them in the honey garlic ginger sauce until they are well covered. Stack the wings one on top of the other on a baking sheet lined with parchment paper. Place the wings in an oven that has already been heated. Bake for 35 to 40 minutes, or until they are fully cooked and crispy. Put sesame seeds and chopped green onions on top of the wings after they are done cooking. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 40 minutes

​Ken Shippai

[ragnedart]

Indulge in the creamy, rich flavors of homemade eggnog, perfectly spiced with nutmeg and cinnamon.

Ingredients: 6 eggs. 3/4 cup sugar. 2 cups milk. 1 cup heavy cream. 1/2 cup rum. 1/4 cup brandy. 1 teaspoon vanilla extract. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon.

Instructions: Put the egg whites and yolks in two different bowls. Mix sugar and egg yolks together until the mixture is thick and pale. While whisking constantly, add the milk, cream, rum, brandy, vanilla extract, nutmeg, and cinnamon one at a time. Beat the egg whites in a different bowl until they form stiff peaks. Add the egg whites slowly to the eggnog mixture. Put in the fridge until it's cold. Serve cold with a sprinkle of nutmeg on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Les Lapins de Milie

[ragnedart]

These zero-carb keto rainbow cookies are not only delicious but also visually stunning. Perfect for satisfying your sweet tooth while sticking to your keto diet!

Ingredients: 1 cup almond flour. 1/4 cup powdered erythritol sweetener. 1/4 cup unsalted butter, melted. 1 tsp vanilla extract. Food coloring red, orange, yellow, green, blue, purple.

Instructions: Preheat oven to 325F 163C. Line a baking sheet with parchment paper. In a bowl, mix almond flour, powdered sweetener, melted butter, and vanilla extract until a dough forms. Divide the dough into six equal portions. Add a few drops of food coloring to each portion, mixing until you achieve vibrant colors for each rainbow layer. Roll each colored dough into small balls and arrange them in a rainbow pattern on the prepared baking sheet. Gently press down on each ball to flatten slightly. Bake for 10-12 minutes until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy your colorful, zero-carb keto rainbow cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Algebra Elisara

[ragnedart]

These Red Velvet Cookies are rich and velvety in flavor. They're soft, chewy, and bursting with cocoa and white chocolate flavors.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 tablespoon buttermilk. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup white chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a small bowl using a whisk. In a different, bigger bowl, beat the softened butter and sugar together until the mixture is fluffy and light. Add the egg, buttermilk, vanilla extract, and red food coloring and beat until everything is well mixed. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. The white chocolate chips should be carefully mixed in. Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared. Put it in the oven for 10 to 12 minutes, or until the edges are set. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with these tasty Red Velvet Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Two Johns

[ragnedart]

The smoky chipotle, sweet pomegranate seeds, and hearty black beans in these Pomegranate-Chipotle Black Bean Burgers go well together. You should try these burgers whether you're a vegetarian or just want a tasty alternative to burgers.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup pomegranate seeds. 1 chipotle pepper in adobo sauce, minced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 tsp cumin powder. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup crumbled feta cheese optional. 4 whole wheat burger buns. Lettuce, tomato, and any preferred toppings.

Instructions: In a food processor, combine black beans, breadcrumbs, pomegranate seeds, chipotle pepper, red onion, cilantro, cumin, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky. If using, fold in crumbled feta cheese into the mixture. Divide the mixture into 4 portions and shape each into a burger patty. Heat a grill or skillet over medium heat and lightly oil the surface. Cook the black bean burgers for about 4-5 minutes per side, or until they are heated through and have grill marks. Toast the whole wheat burger buns on the grill for about 1-2 minutes until lightly browned. Assemble your burgers with lettuce, tomato, and your preferred toppings. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Oude Liefde