Ravens Ribbon @ravensribbon - Tumblr Blog

This Spooky Sangria is a great drink for Halloween parties because it has the richness of red wine, the sweetness of fruit, and a hint of brandy. For extra holiday fun, serve it in a wine glass that says "I'm Here for the Boos."

Ingredients: 1 bottle of red wine. 1/4 cup brandy. 2 tablespoons sugar. 1 orange, sliced. 1 apple, diced. 1/2 cup blackberries. 1/2 cup grapes red or green. 1 cup club soda. Ice cubes.

Instructions: Mix the red wine, brandy, and sugar in a large pitcher. Mix the sugar in until it's gone. Put the blackberries, grapes, orange slices, and apple dices in the pitcher. To let the flavors blend, cover and put in the fridge for at least two hours, or better yet, overnight. Just before you serve, add the club soda and stir it in slowly. Put ice cubes in the "I'm Here for the Boos" Halloween wine glass and pour the drink inside. If you want, you can add more fruit as a garnish. Enjoy in a smart way!

Prep Time: 10 minutes

Cook Time: 0 minutes

suisse bank

#Sangria #Halloween #BoosAndBooze

Semolina, coconut, and coconut milk are used to make the tasty vegan Indian sweet Coconut Rava Ladoo. There is cardamom flavor in these ladoos, and coconut sugar makes them sweet. They are great for celebrations or just as a snack.

Ingredients: 2 cups semolina rava. 1 cup desiccated coconut. 1 cup coconut milk. 1 cup coconut sugar. 1/2 cup chopped nuts almonds, cashews, pistachios. 1/4 cup coconut oil. 1 teaspoon cardamom powder.

Instructions: Heat coconut oil in a pan over medium heat. Add semolina and roast until it turns golden brown and aromatic. Add desiccated coconut and chopped nuts. Mix well and roast for another few minutes. Pour in coconut milk and stir continuously to avoid lumps. Add coconut sugar and cardamom powder. Mix until the sugar dissolves and the mixture thickens. Remove from heat and allow the mixture to cool slightly. Once cool enough to handle, shape the mixture into small round balls ladoos using your hands. Garnish with some chopped nuts if desired. Let the ladoos cool completely before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Yoga

#CoconutSugarSweet #RavaLadooRecipe #SemolinaSweets #Vegan

This recipe for corned beef and cabbage cooked in a slow cooker is a classic comfort food that doesn't take much work. The vegetables are cooked just right, and the beef is soft and full of flavor. It's a hearty and satisfying meal.

Ingredients: 3 lbs corned beef brisket. 1 onion, peeled and quartered. 4 cloves garlic, minced. 4 cups beef broth. 1 teaspoon black peppercorns. 1 teaspoon mustard seeds. 1 teaspoon coriander seeds. 1 teaspoon whole allspice. 1 bay leaf. 1 head cabbage, cut into wedges. 1 lb carrots, peeled and cut into chunks. 1 lb potatoes, peeled and cut into chunks.

Instructions: Place corned beef brisket, onion, garlic, beef broth, peppercorns, mustard seeds, coriander seeds, allspice, and bay leaf into a slow cooker. Cover and cook on low for 8 hours or until beef is tender. Add cabbage, carrots, and potatoes to the slow cooker. Cover and cook on low for an additional 1-2 hours or until vegetables are tender. Slice corned beef against the grain and serve with vegetables.

Prep Time: 15 minutes

Cook Time: 480 minutes

levi stute

#easycookingrecipes #tenderbeef #slowcookercomfort

Adding crispy bacon and healthy kale to this creamy mac and cheese recipe takes it to the next level. This dish is perfect for any event because it's comforting and filling.

Ingredients: 8 oz macaroni pasta. 4 slices bacon, chopped. 2 cups kale, stems removed and chopped. 2 cloves garlic, minced. 2 tbsp butter. 2 tbsp all-purpose flour. 1 1/2 cups milk. 2 cups shredded cheddar cheese. Salt and pepper to taste. 1/4 tsp paprika optional.

Instructions: Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Boil chopped bacon in a big pan over medium-low heat until it gets crispy. Take the bacon out of the pan and set it aside. Leave the bacon fat in the pan. To the pan with bacon fat, add minced garlic and chopped kale. It will take about 34 minutes of cooking until the kale is soft. Take the bacon and kale out of the pan and set them aside. Over medium heat, melt the butter in the same pan. Add the flour and stir it in to make a roux. Cook for one minute. As you whisk in the milk, make sure it's smooth. Keep stirring the mixture for about 5 minutes, or until it gets thicker. Turn down the heat and add the shredded cheddar cheese. Mix it in until it melts and is smooth. If you want to, you can add paprika, salt, and pepper to the cheese sauce. Toss the cooked macaroni, bacon, and kale into the cheese sauce until everything is well mixed and hot. If you want, you can serve it hot and top it with extra shredded cheese and bacon.

Prep Time: 15 minutes

Cook Time: 20 minutes

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#BaconKale #ComfortFood #MacAndCheese

This flavorful marinade combines the perfect balance of savory, sweet, and tangy flavors, making it the ultimate choice for your summer BBQ chicken. It's easy to prepare and infuses the chicken with deliciousness that will keep everyone coming back for more!

Ingredients: 1/2 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 2 tablespoons sesame oil. 1/4 cup rice vinegar. 1 teaspoon crushed red pepper flakes. 4 boneless, skinless chicken breasts.

Instructions: Soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, and red pepper flakes should all be mixed together in a bowl using a whisk. In a large plastic bag that can be closed again, put chicken breasts. Put the chicken in the bag, close it up, and shake it to coat it all over. Put the mixture in the fridge for at least two hours, or better yet, overnight. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's done and the juices run clear. Once done, take it off the grill and let it rest for a few minutes.

Prep Time: 10 minutes

Cook Time: 15 minutes

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#BBQchickenmarinade #Marinade #grillingseason

Indulge in the perfect blend of chocolate, caramel, and popcorn with these delightful cookies. Each bite offers a crunchy, chewy, and utterly satisfying treat.

Ingredients: 1 cup chocolate chips. 1/2 cup caramel bits. 1/2 cup popped popcorn. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 and 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, 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. The caramel bits, chocolate chips, and popped popcorn should all be carefully mixed in. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them 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 chocolate caramel corn cookies!

Prep Time: 20 minutes

Cook Time: 10-12

ander zicht zwolle

#caramelchocolatecookies #crunchychewycookies #sweetandsaltytreats #ChocolateCaramelCookies

These Kiwi Coconut Vodka Pops are a delightful adult treat, combining the tropical flavors of kiwi and coconut with a hint of vodka for a refreshing summertime indulgence.

Ingredients: 6 ripe kiwis, peeled and sliced. 1 can 13.5 oz full-fat coconut milk. 1/4 cup vodka. 1/4 cup granulated sugar. 1 tablespoon lime juice.

Instructions: Using a blender, blend the kiwis until they are smooth. Whisk the vodka, sugar, lime juice, and coconut milk together in a bowl until everything is well mixed. Put about half of the kiwi puree into each popsicle mold. Pour the coconut milk mixture into the molds until they are almost full. Leave a little room at the top so the mixture can rise. Place popsicle sticks inside the molds. Put it in the freezer for at least four to six hours, or until it's solid. To take the popsicles out of the molds, run them under warm water for a short time. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Think Out Education

#TropicalVibes #KiwiVodka #CoolSummer

This braised beef short rib stroganoff from the Midwest is a hearty and comforting dish that is great for cold nights. The mushroom sauce, sour cream, and tender beef all work together to make a delicious meal that the whole family will love.

Ingredients: 4 beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 2 tablespoons all-purpose flour. 1 cup beef broth. 1 cup sour cream. 1 tablespoon Worcestershire sauce. 1 teaspoon Dijon mustard. 12 ounces egg noodles, cooked according to package instructions. Fresh parsley for garnish.

Instructions: Season short ribs with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, then remove from skillet and set aside. Add chopped onion to the skillet and saut until softened. Add minced garlic and sliced mushrooms, cook until mushrooms are tender. Sprinkle flour over the vegetables and cook for 1-2 minutes. Slowly pour in beef broth, stirring constantly to prevent lumps. Return short ribs to the skillet, cover, and simmer for 2-3 hours until meat is tender and falling off the bone. Remove short ribs from the skillet and shred the meat, discarding bones and excess fat. Stir in sour cream, Worcestershire sauce, and Dijon mustard into the sauce until well combined. Return shredded beef to the skillet, stir to coat with the sauce, and simmer for another 10-15 minutes. Serve braised beef short rib stroganoff over cooked egg noodles, garnished with fresh parsley.

Prep Time: 20 minutes

Cook Time: 180 minutes

Celaeno and Doodle

#BeefStroganoff #MidwestFoodie #ComfortFood