Rancho Carne

GWC Math Guru - Salontique - Sam Wineman - Sendai Earthquake Japan - San Francisco City Survey

[ranchocarne]

On a crisp puff pastry crust, this Tomato Basil Mozzarella Puff Pastry Tart has the fresh tastes of ripe tomatoes, fragrant basil, and gooey mozzarella cheese. It's a simple but classy appetizer or light meal that can be served at any time.

Ingredients: 1 sheet puff pastry. 2-3 ripe tomatoes, thinly sliced. 1 cup fresh basil leaves. 1 cup shredded mozzarella cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Roll out puff pastry sheet on a lightly floured surface and transfer to a baking sheet lined with parchment paper. Prick the pastry with a fork, leaving a 1-inch border around the edges. Layer the sliced tomatoes evenly over the pastry, leaving the border intact. Scatter basil leaves over the tomatoes, followed by shredded mozzarella and minced garlic. Drizzle olive oil over the tart and season with salt and pepper. Bake for 20-25 minutes, or until the pastry is golden brown and the cheese is melted and bubbly. Remove from oven and let cool slightly before slicing. Serve warm, garnished with extra basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

#PuffPastryTart, #LightMeal, #ItalianInspired, #PuffPastry

Dorota Greta

[ranchocarne]

Turmeric and other fragrant spices give this colorful vegan salad its earthy flavors. Roasted fennel and chickpeas go well with the freshness of kale. This dish is healthy and filling, and it's great for any meal.

Ingredients: 1 large fennel bulb, thinly sliced. 1 can 400g chickpeas, drained and rinsed. 4 cups kale, chopped. 2 tablespoons olive oil. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Juice of 1 lemon.

Instructions: Preheat the oven to 200C 400F and line a baking tray with parchment paper. In a large bowl, toss the sliced fennel and chickpeas with olive oil, turmeric, cumin, smoked paprika, sea salt, and black pepper until evenly coated. Spread the seasoned fennel and chickpeas onto the prepared baking tray in a single layer. Roast in the preheated oven for 20-25 minutes, or until the fennel is tender and slightly caramelized, stirring halfway through. While the fennel and chickpeas are roasting, massage the chopped kale with lemon juice in a separate bowl until the kale is slightly wilted. Once the fennel and chickpeas are done, remove them from the oven and let cool slightly. In a large serving bowl, combine the roasted fennel and chickpeas with the massaged kale. Serve warm as a main dish or chilled as a side salad. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Neuro.ca

[ranchocarne]

There are crispy roasted potatoes, fresh greens, cherry tomatoes, and a tangy balsamic Dijon dressing in this Rosemary Garlic Roasted Potato Salad. It is a heavy and flavorful salad. It's great for a healthy lunch or as a side dish at a dinner party.

Ingredients: 1.5 lbs 680g baby potatoes, halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, finely chopped. Salt and pepper to taste. 2 cups mixed greens e.g., spinach, arugula. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1/4 cup feta cheese, crumbled optional. 1/4 cup toasted pine nuts optional.

Instructions: Start by heating the oven to 400F 200C. Half the baby potatoes and put them in a bowl. Add the minced garlic, chopped rosemary, salt, and pepper. Toss the potatoes until they are well covered. Spread the potatoes out evenly on a baking sheet. Put them in an oven that has already been heated for about 25 to 30 minutes, or until they are golden and crispy. When you roast them, make sure to stir them once or twice. Get the salad ready while the potatoes are roasting. Put the mixed greens, cherry tomatoes, and sliced red onion in a large salad bowl. To make the salad dressing, mix the balsamic vinegar and Dijon mustard in a small bowl with a whisk. Take the potatoes out of the oven and let them cool down a bit after they're done. To the salad bowl, add the mixed greens, cherry tomatoes, and red onion. Then add the roasted potatoes. Pour the salad dressing over the salad and gently toss everything together. For extra flavor and texture, you can top the salad with crumbled feta cheese and toasted pine nuts if you want to. Rosemary Garlic Roasted Potato Salad can be served right away as a side dish or a light main course. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Shamrock Arts Celebration

[ranchocarne]

These homemade Turtles candies are a delightful combination of pecans, caramel, and milk chocolate. They make a perfect treat for any occasion and are surprisingly easy to make at home.

Ingredients: 1 cup pecan halves. 1/2 cup soft caramel candies. 1/2 cup milk chocolate chips.

Instructions: Use parchment paper to line a baking sheet. Arrange the pecan halves in a cluster of three on the baking sheet that has been preheated, leaving space between them. Melt the soft caramel candies in 20-second increments in a microwave-safe bowl until they become smooth and pourable. To create a caramel base, spoon a tiny bit of melted caramel over each pecan cluster. Give the caramel a few minutes to harden. The milk chocolate chips should be melted in 20-second bursts in a different microwave-safe bowl until they are smooth and creamy. Each caramel cluster should have a generous amount of melted chocolate spooned over it to completely cover the caramel and pecans. Before finishing each candy with a dash of sea salt, let the chocolate cool a little. Leave the candies on the baking sheet to cool and solidify completely. Enjoy the candies after they've set, carefully removing them from the parchment paper!

Prep Time: 15 minutes

Cook Time: 10 minutes

tacloban city adventist elementary school

[ranchocarne]

With its tender chicken, pasta, and fresh vegetables tossed in a tangy barbecue dressing, this BBQ Chicken Pasta Salad is a real treat. This dish is great for potlucks, picnics, or as a filling lunch or dinner.

Ingredients: 12 oz pasta, cooked and cooled. 2 cups shredded cooked chicken. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup corn kernels, cooked. 1/4 cup fresh cilantro, chopped. 1/2 cup barbecue sauce. 1/4 cup mayonnaise. 1 tablespoon apple cider vinegar. Salt and pepper to taste. 1/2 cup shredded cheddar cheese optional.

Instructions: Mix the cooked pasta, chicken shreds, cherry tomatoes, red onion, corn, and cilantro in a large bowl. Put the barbecue sauce, mayonnaise, and apple cider vinegar in a different small bowl and mix them together with a whisk. Add the barbecue sauce to the pasta and toss it around until it's well covered. Add pepper and salt to taste. You can add shredded cheddar cheese on top if you want to. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Sasha Knock

[ranchocarne]

For people on a Paleo diet, this recipe for Paleo Grilled Chicken with Avocado Salsa is a delicious and healthful option. The grilled chicken is accompanied by a cool avocado salsa and spiced to perfection. This dish is quick and simple to prepare and will definitely please your palate.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 2 ripe avocados, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: To make a marinade, put the olive oil, paprika, onion, garlic, and pepper powders in a bowl. After applying the marinade, let the chicken breasts sit for half an hour. To keep the grates from sticking, oil them and preheat the grill to medium-high heat. The chicken should be cooked through and no longer pink in the center after 6 to 8 minutes on each side of the grill. Prepare the avocado salsa in a bowl with diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper while the chicken cooks. After the chicken is done, take it off the grill and give it some time to rest. Present the grilled chicken with avocado salsa on top. Savor your delicious Paleo meal!

Prep Time: 15 minutes

Cook Time: 15 minutes

Winters Pen

[ranchocarne]

These festive St. Patrick's Day cookies are a delightful treat for celebrating the Irish holiday. The soft, green sugar cookies with white chocolate chips and green sprinkles are sure to bring luck to your day!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Green food coloring. 1/2 cup white chocolate chips. 1/2 cup green sprinkles.

Instructions: Set the oven to 350F 175C and heat it up. Mix the flour, baking soda, and salt together in a bowl using a whisk. In a different large bowl, beat the softened butter and sugar together until the mixture is smooth. Mix the butter and sugar together well before adding the egg and vanilla extract. Mix the dry ingredients into the wet mixture little by little until a dough forms. To make the dough the right shade of green, add green food coloring. Add the green sprinkles and white chocolate chips and mix well. Make little balls out of the cookie dough and put them on a baking sheet that has felt paper on it. Use the back of a spoon to gently press down on each cookie dough ball to make them a little flatter. 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 a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. If you want to keep the cookies fresh, put them in a container that won't let air in. Serve your tasty St. Patrick's Day cookies and enjoy them!

Prep Time: 20 minutes

Cook Time: 12 minutes

Valley Presbyterian Church

[ranchocarne]

Indulge in the perfect combination of creamy cheesecake, sweet strawberries, and crunchy graham cracker crumbs with this easy-to-make Strawberry Cheesecake Parfait.

Ingredients: 2 cups fresh strawberries, diced. 1 cup graham cracker crumbs. 2 cups cream cheese, softened. 1 cup Greek yogurt. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup whipped cream. Mint leaves for garnish optional.

Instructions: In a bowl, mix the cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth. In serving glasses, layer graham cracker crumbs, a spoonful of the cream cheese mixture, and diced strawberries. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Garnish with mint leaves if desired. Chill in the refrigerator for at least 2 hours before serving. Enjoy your delightful Strawberry Cheesecake Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Lymington Open Gardens

[ranchocarne]

These cookies are flavored with toasted coconut, aromatic cardamom, and dark chocolate. The crinkled, powdered sugar coating adds sweetness and a lovely appearance.

Ingredients: 1 cup unsweetened shredded coconut. 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 2 teaspoons ground cardamom. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup granulated sugar. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for coating.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. Spread the shredded coconut in a single layer on a baking sheet. Toast in the preheated oven for about 5 minutes or until lightly golden. Remove from the oven and let it cool. In a medium mixing bowl, whisk together the flour, cocoa powder, ground cardamom, baking powder, baking soda, and salt. In a separate large mixing bowl, beat together the granulated sugar and vegetable oil until 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 just combined. Fold in the toasted coconut. Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour or until firm. Preheat the oven to 350F 175C again, and line another baking sheet with parchment paper. Place the powdered sugar in a shallow bowl. Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll the ball in the powdered sugar until coated evenly. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the cookies have crinkled and set around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Toasted Coconut Cardamom and Chocolate Crinkle Cookies!

Prep Time: 30 minutes

Cook Time: 12 minutes

Josephs Quartz

[ranchocarne]

Drieamiervavch Coffee is a delightful combination of coffee, chocolate, caramel, and creamy milk. It's the perfect beverage to satisfy your sweet cravings while providing that caffeine boost you need.

Ingredients: 1 cup of freshly brewed coffee. 2 tablespoons of chocolate syrup. 2 tablespoons of caramel syrup. 1/4 cup of milk. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: Brew a cup of your favorite coffee. In a separate container, heat the milk until it's warm but not boiling. Pour the brewed coffee into a mug. Stir in the chocolate syrup and caramel syrup until well combined. Pour the warm milk into the coffee mixture and stir. Top the coffee with a generous dollop of whipped cream. Garnish with chocolate shavings. Enjoy your Drieamiervavch Coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Three Oak Violets

[ranchocarne]

A vibrant and flavorful Thai-inspired salad that combines tender chicken, colorful bell peppers, shredded cabbage, and fresh herbs. Topped with a zesty dressing, this salad is a perfect balance of textures and flavors.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 6 cups mixed greens e.g., lettuce, spinach, kale. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 orange bell pepper, thinly sliced. 1 cup shredded purple cabbage. 1 cup shredded carrots. 1/2 cup chopped fresh cilantro. 1/2 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. 1/4 cup chopped fresh basil. 1/4 cup sliced green onions. 1/4 cup sesame seeds.

Instructions: Preheat the oven to 375F 190C. Rub the chicken breasts with olive oil, season with salt and pepper, and place them on a baking sheet. Bake the chicken in the preheated oven for 25-30 minutes or until cooked through. Remove and let it cool slightly before slicing it into thin strips. In a large salad bowl, combine the mixed greens, sliced bell peppers, shredded cabbage, shredded carrots, cilantro, mint, roasted peanuts, basil, green onions, and sesame seeds. Add the sliced chicken on top of the salad. In a small bowl, whisk together the dressing ingredients see below. Drizzle the dressing over the salad and toss everything together until well combined. Serve immediately and enjoy your Rainbow Thai Chicken Salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

Hildan Student Council

[ranchocarne]

Try this delicious Turkey Supreme Crunchwrap recipe for a twist on traditional tacos. It's a crunchy, flavorful, and satisfying meal that's perfect for lunch or dinner.

Ingredients: 1 pound ground turkey. 1 packet taco seasoning mix. 1/2 cup water. 4 large flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup sliced black olives. 1/4 cup diced red onions. 1/4 cup diced green bell pepper. 1/4 cup sliced jalapeos optional. 1/4 cup chopped fresh cilantro. Cooking spray. Salt and pepper to taste.

Instructions: In a skillet over medium heat, cook the ground turkey until no longer pink. Break it into crumbles as it cooks. Stir in the taco seasoning mix and water. Simmer for 5-7 minutes until the mixture thickens and is well-seasoned. Season with salt and pepper to taste. Heat the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable. Place a tortilla on a clean surface. Spoon some of the turkey mixture into the center of the tortilla, leaving some space around the edges. Top the turkey mixture with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, black olives, red onions, green bell pepper, jalapeos if using, and cilantro. Fold the sides of the tortilla over the filling, then fold up the bottom to create a sealed wrap. Heat a non-stick skillet over medium-high heat and lightly coat it with cooking spray. Place the Crunchwrap seam-side down in the skillet and cook for 2-3 minutes until it's golden brown and crispy. Carefully flip it over and cook the other side until golden brown and crispy as well. Repeat the process with the remaining tortillas and filling. Serve the Turkey Supreme Crunchwraps hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Toputensili

[ranchocarne]

Savor the deliciousness of a chocolate peanut butter milkshake, which is rich and creamy. Chocolate and peanut butter come together in this delicious treat to create a delightful shake that's suitable for any occasion.

Ingredients: 2 cups vanilla ice cream. 1/2 cup milk. 1/4 cup chocolate syrup. 2 tablespoons peanut butter. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: In a blender, combine the peanut butter, milk, chocolate syrup, and vanilla ice cream. Blend until creamy and smooth. Fill glasses with the milkshake. Add whipped cream on top and add chocolate shavings as a garnish. Enjoy and serve right away!

Prep Time: 5 minutes

Cook Time: 0 minutes

Lymington Open Gardens

[ranchocarne]

This Cauliflower Beef Skillet is a tasty and healthy dish made with ground beef, healthy cauliflower, and colorful vegetables. It's an easy and quick meal that works great on busy weeknights.

Ingredients: 1 lb ground beef. 1 small cauliflower, chopped into florets. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup cherry tomatoes, halved. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, chopped for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Break up the ground beef with a spoon as it cooks until it turns brown. Add the garlic and onion and cook until they get soft. Floss the cauliflower, add the red bell pepper, and then the cherry tomatoes. Add the paprika, cumin, salt, and pepper, and mix the ingredients together well. Put the lid on and cook for 10 to 15 minutes, or until the cauliflower is soft. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

The Blue Boards Series

[ranchocarne]

These vegan shortbread cookies are buttery, crumbly, and perfect for any occasion. Made with simple ingredients and without any animal products, they're a delightful treat for vegans and non-vegans alike.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/2 cup vegan butter such as Nature's Path Organic Vegan Buttery Spread.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine all-purpose flour and powdered sugar. Add vegan butter and mix until a dough forms. Roll out dough on a floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet. Bake for 12-15 minutes or until 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.

Prep Time: 15 minutes

Cook Time: 15 minutes

Continental Film

[ranchocarne]

This salad is great for swimsuit season because it's light and tasty. This Summer Salad Delight is full of fresh greens, juicy cherry tomatoes, crunchy cucumbers, and salty feta cheese and Kalamata olives. Adding balsamic vinaigrette to this healthy and filling salad gives it a tangy kick.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Wash and dry the mixed greens, cherry tomatoes, and cucumber. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Sprinkle the crumbled feta cheese and Kalamata olives over the salad. Drizzle the balsamic vinaigrette dressing over the salad ingredients. Toss the salad gently to ensure all the ingredients are well coated with dressing. Serve immediately and enjoy your refreshing Summer Salad Delight!

Prep Time: 15 minutes

Cook Time: 0 minutes

Steve's Place

[ranchocarne]

Indulge in the refreshing flavors of this raw vegan lime tart parfait. The creamy lime filling atop a nutty crust creates a delightful and guilt-free dessert.

Ingredients: 1 cup raw almonds. 1 cup dates, pitted. 1 cup shredded coconut. 1 cup cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup agave syrup. Zest and juice of 4 limes. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend almonds, dates, and shredded coconut until a sticky crust forms. Press the crust mixture into the base of individual parfait glasses or a tart pan to create an even layer. In a blender, combine soaked cashews, coconut cream, coconut oil, agave syrup, lime zest, lime juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Pour the lime filling over the crust in the parfait glasses or tart pan. Chill in the refrigerator for at least 4 hours or until set. Garnish with additional lime zest or shredded coconut before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

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