Shinshinhye

Algebra Elisara - My Small Bathroom Looks Luxurious - ICCPBS 2018 - DLSMith - The Talkative Teacher

[shinshinhye]

These Oreo cupcakes are a delightful treat for Oreo lovers. They feature a moist and chocolatey cupcake with a surprise Oreo cookie at the bottom and a creamy vanilla buttercream frosting on top. The crushed Oreos add a satisfying crunch to each bite.

Ingredients: 1 and 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 and 1/2 cups granulated sugar. 1 and 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 12 Oreo cookies for the batter. 12 Oreo cookies for decorating. 1 batch of your favorite vanilla buttercream frosting. Crushed Oreos for garnish.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Place an Oreo cookie at the bottom of each cupcake liner in the muffin tin. Pour the cupcake batter over the Oreo cookies, filling each liner about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with your favorite vanilla buttercream frosting. Garnish each cupcake with a whole Oreo cookie and some crushed Oreos for extra flavor and texture. Serve and enjoy your delicious Oreo cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Cornelius Berkowitz

[shinshinhye]

This vibrant Spring Pea Soup is a celebration of fresh flavors. Bursting with sweetness from peas and a hint of freshness from mint, it's a perfect dish to welcome the season.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 4 cups fresh or frozen peas. 4 cups vegetable broth. Salt and pepper to taste. 1/4 cup fresh mint leaves. 1/4 cup Greek yogurt optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and garlic. Add the vegetable broth and peas and stir them in. Then bring the soup to a simmer. After 10 to 15 minutes, the peas should be soft. Add pepper and salt to taste. Take it off the heat and add the fresh mint leaves. Blend the soup until it's smooth with an immersion blender. Serve hot, and if you want, top with a dollop of Greek yogurt.

Prep Time: 10 minutes

Cook Time: 20 minutes

MT Vernon Grade Five

[shinshinhye]

Delight in the sweet and fruity goodness of these Strawberry Cupcakes with Strawberry Buttercream Frosting. These moist and fluffy cupcakes are bursting with the flavor of fresh strawberries in both the cake and the frosting. Perfect for any occasion or as a delightful treat!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup whole milk. 1 tsp vanilla extract. 1 1/2 cups fresh strawberries, hulled and finely chopped.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the finely chopped strawberries into the cupcake batter. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. While the cupcakes are cooling, prepare the Strawberry Buttercream Frosting. Spread or pipe the frosting onto the cooled cupcakes once they are completely cooled. Optional: garnish with additional strawberry slices or sprinkles. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

JT Wall

[shinshinhye]

Delicious and refreshing popsicles combining the sweet-tart flavors of raspberries and mango.

Ingredients: 1 cup raspberries. 1 cup chopped mango. 1/4 cup honey. 1 cup coconut water.

Instructions: Blend raspberries, mango, honey, and coconut water until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until solid. Remove from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Youphoric Sound

[shinshinhye]

A tasty and refreshing salad with fresh okra tossed in a savory dressing with Japanese influences. This dish is great as a side or light meal because it is keto-friendly.

Ingredients: 200g fresh okra, trimmed and halved lengthwise. 2 tablespoons soy sauce or tamari for gluten-free. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced. 1 teaspoon erythritol or preferred keto-friendly sweetener. 1 tablespoon toasted sesame seeds. Salt and pepper to taste.

Instructions: First, boil the okra halves for one to two minutes. Then, drain them and rinse them under cold water to stop the cooking. You can use paper towels to dry. Take a small bowl and mix soy sauce, rice vinegar, sesame oil, ginger, garlic, and erythritol with a whisk. Toss the blanched okra halves with the dressing until they are covered all over. Serve the salad with toasted sesame seeds on top of it. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Have fun with your Keto Japanese Okra Salad!

Prep Time: 10 minutes

Cook Time: 2 minutes

parroquia virgen del carmen

[shinshinhye]

Asian-style hot wings that are spicy and sour, perfect for Super Bowl Sunday. The gochujang-based marinade gives these wings a tasty kick that makes them a hit with everyone.

Ingredients: 2 lbs chicken wings. 1/2 cup gochujang Korean red pepper paste. 1/4 cup soy sauce. 3 tbsp honey. 2 tbsp rice vinegar. 2 tsp sesame oil. 1 tsp grated ginger. 1 tsp minced garlic. 1/2 tsp black pepper. Green onions and sesame seeds for garnish.

Instructions: Warm up the grill over medium-high heat. To make the marinade, put gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and black pepper in a bowl and mix them together. Pour half of the marinade over the chicken wings in a large ziplock bag. Let them sit for at least 30 minutes, or overnight for the best results. Save the rest of the marinade to use for basting and dipping. The wings should be grilled for 15 to 20 minutes, turning them over every so often, until they are done and have a nice char. During the last 5 minutes of grilling, baste the wings with the marinade that you saved. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 40 minutes

Cook Time: 20 minutes

Libertas Bastia Pallavolo

[shinshinhye]

The best comfort food ever is these Bacon & Cheese Meatball Sliders. Between two soft slider buns are juicy meatballs topped with melted cheddar cheese, crispy bacon, and fresh herbs and vegetables.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped parsley. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp garlic powder. 1/4 tsp onion powder. 12 small dinner rolls or slider buns. 12 slices of bacon. 12 slices of cheddar cheese. Lettuce leaves, tomato slices, and condiments of your choice.

Instructions: Put the breadcrumbs, Parmesan cheese, chopped parsley, salt, pepper, garlic powder, and onion powder in a bowl. Then add the ground beef and pork. Mix everything together well. Divide the meat mixture into 12 small balls, and then flatten each one a bit so that it fits in your buns. In a pan, cook the bacon until it's crispy. Take it off and let it dry on paper towels. Cook the meatballs in the same pan over medium-low heat for about 5 minutes on each side, or until they are fully cooked and browned. Put a slice of cheddar cheese on top of each meatball to melt in the last minute of cooking. Cut the dinner rolls or slider buns in half and toast them just a bit. Put a meatball with melted cheese on the bottom half of each bun to make a slider. Add your choice of sauces, lettuce leaves, tomato slices, and a slice of bacon on top. Put the top half of the bun on top and use toothpicks to hold it in place if you need to. Serve your Bacon & Cheese Meatball Sliders right away and enjoy them!

Prep Time: 20 minutes

Cook Time: 15 minutes

Walking Tour Kittanning

[shinshinhye]

These garlic and herb stuffed Brussels sprouts are bursting with flavor and make a perfect addition to any meal. They're crispy on the outside, tender on the inside, and packed with savory goodness.

Ingredients: 16 Brussels sprouts. 1 cup breadcrumbs gluten-free if desired. 2 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Cut Brussels sprouts in half and trim the ends of the stems. Take out a little of the middle to make a space for the stuffing. Cut up the garlic, put it in a bowl with the basil and parsley, and add the olive oil, salt, and pepper. Put a little of the breadcrumb mixture into each half of the Brussels sprouts and gently press it in. Stuff the Brussels sprouts and put them on a baking sheet that has been lined with parchment paper. Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the breadcrumbs are golden brown and the Brussels sprouts are soft. Serve hot as a tasty starter or side dish.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kiriazi Maintenance

[shinshinhye]

Light and flavorful, this Tofu Zucchini Noodle Soup has the goodness of vegetables, tofu, and a coconut broth. It's a delicious supper for any occasion because of the ideal harmony of savory and cool flavors.

Ingredients: 1 block firm tofu, cubed. 2 zucchinis, spiralized into noodles. 1 can diced tomatoes. 1 can coconut milk. 2 cloves garlic, minced. 1 onion, diced. 1 tablespoon ginger, grated. 2 cups vegetable broth. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 tablespoon coconut oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Coconut oil should be heated over medium heat in a big pot. Add the grated ginger, diced onion, and minced garlic. Saut until aromatic. When the tofu is lightly browned, add it cubed. Add coconut milk, diced tomatoes, and vegetable broth. Heat through to a simmer. Add lime juice and soy sauce and stir. To taste, add salt and pepper for seasoning. Cook the zucchini noodles for three to five minutes, or until they are soft but not completely soft. Garnish with fresh cilantro and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Byg Wiki Weebly

[shinshinhye]

These wholewheat buttermilk waffles are a wholesome and delicious breakfast option. They're made with a combination of whole wheat flour, all-purpose flour, and oats, making them a healthier choice. The buttermilk adds a delightful tangy flavor, and they are perfect for a weekend brunch with your family.

Ingredients: 1 cup whole wheat flour. 1/4 cup all-purpose flour. 1/4 cup rolled oats. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract.

Instructions: In a mixing bowl, combine whole wheat flour, all-purpose flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it. Pour the waffle batter onto the preheated waffle iron and cook until golden brown and crisp. Serve the wholewheat buttermilk waffles with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream. Enjoy your delicious homemade waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Again the Wind Theatre

[shinshinhye]

These 10 coolest sushi pieces ever will take you on the best sushi adventure ever! Each bite is a burst of flavor and creativity, with both old favorites and new combinations.

Ingredients: 200g sushi rice. 10 nori seaweed sheets. 300g fresh salmon fillet. 200g fresh tuna fillet. 150g avocado. 150g cucumber. 100g cream cheese. 100g tempura shrimp. 100g mango. Soy sauce, for dipping.

Instructions: Follow the directions on the package to cook the sushi rice. Avocado, cucumber, mango, salmon, and tuna should all be cut into thin strips. Put a piece of nori on a bamboo sushi mat. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. Spread out the salmon, tuna, avocado, cucumber, mango, cream cheese, and tempura shrimp in a line across the middle of the rice. Using the bamboo mat to roll the sushi tightly, seal the edge with water. Use a sharp knife to cut each roll into 8 pieces. Do it again with the rest of the ingredients to make different kinds of sushi. You can dip them in soy sauce.

Prep Time: 30 minutes

Cook Time: 0 minutes

Xy Handipet Oz Beky

[shinshinhye]

This crispy smashed potato salad has herbs, potatoes, and a tangy dressing that all work well together. This side dish is easy to make and tastes great. It's great for any event.

Ingredients: 1.5 lbs small potatoes. 2 tablespoons olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme leaves. 2 tablespoons grated Parmesan cheese. 2 tablespoons chopped fresh parsley. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice.

Instructions: Preheat oven to 425F 220C. Boil the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and let them cool slightly. Place the potatoes on a baking sheet and gently smash each one with a fork or potato masher. Drizzle olive oil over the smashed potatoes and season with salt, pepper, minced garlic, rosemary, and thyme. Roast in the preheated oven for 25-30 minutes, or until golden and crispy. Remove from oven and sprinkle with Parmesan cheese and chopped parsley. In a small bowl, mix mayonnaise, Dijon mustard, and lemon juice. Drizzle the dressing over the roasted potatoes and toss to coat evenly. Serve warm or at room temperature. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Youphoric Sound

[shinshinhye]

These soft, fluffy Strawberry Ricotta Cookies are bursting with sweet strawberry flavor. The ricotta cheese adds a delightful texture, making them an ideal treat for any occasion.

Ingredients: 1 cup ricotta cheese. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup fresh strawberries, finely chopped. Powdered sugar for dusting.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the granulated sugar in a large bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. Add the chopped strawberries slowly and carefully. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. Bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Sprinkle powdered sugar over the cookies after they have cooled. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 12 minutes

Dorval Pine Beach Scouts

[shinshinhye]

The earthy flavors of roasted beet hummus and al dente pasta come together in this colorful and healthy dish to make a great meal. The creamy texture of the hummus goes well with the pasta, making this a great vegan option for any event.

Ingredients: 1 large beet, roasted and peeled. 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 1/4 cup tahini. 3 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 8 oz pasta of choice. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Wrap the beet in aluminum foil and roast for about 45-50 minutes, or until tender. Let it cool, then peel and chop it. In a food processor, combine the roasted beet, chickpeas, minced garlic, tahini, lemon juice, and olive oil. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste. Cook the pasta according to package instructions until al dente. Drain and set aside. In a large mixing bowl, toss the cooked pasta with the roasted beet hummus until well coated. Serve the roasted beet hummus pasta garnished with fresh parsley leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Les Lapins de Milie

[shinshinhye]

These Mini Grilled Gyro Burgers taste like a traditional Greek gyro but are easier to eat because they are burgers. They taste great, are juicy, and are great for a summer barbecue. These tasty little burgers are made even better with tzatziki sauce and pickled peperoncini peppers.

Ingredients: 1 lb ground lamb. 1/2 lb ground beef. 1/2 cup minced onion. 2 cloves garlic, minced. 2 tsp dried oregano. 1 tsp ground cumin. Salt and pepper to taste. Mini burger buns. Tzatziki sauce. Pickled peperoncini peppers. Fresh lettuce leaves. Sliced tomatoes. Sliced red onions.

Instructions: In a large mixing bowl, combine the ground lamb, ground beef, minced onion, minced garlic, dried oregano, ground cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated. Form the mixture into mini burger patties, approximately 2-3 inches in diameter. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill the mini gyro burger patties for about 3-4 minutes per side or until they are cooked to your desired level of doneness. While the burgers are grilling, lightly toast the mini burger buns on the grill until they are warm and slightly crispy. To assemble the burgers, spread a generous amount of tzatziki sauce on the bottom half of each toasted bun. Place a lettuce leaf on top of the tzatziki sauce, followed by a mini gyro burger patty. Add a slice of tomato, a few slices of red onion, and some pickled peperoncini peppers on top of the patty. Finish by placing the top half of the toasted bun on the toppings. Serve the Mini Grilled Gyro Burgers With Tzatziki and Pickled Peperoncini hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Anahatamary

[shinshinhye]

Indulge in the creamy goodness of homemade Amorino-style ice cream with this simple recipe. Perfect for serving in cones or cups of various sizes, this delightful treat is sure to please any ice cream lover.

Ingredients: 1 cup heavy cream. 1/2 cup whole milk. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt. Ice cream cones or cups various sizes. Amorino ice cream toppings optional.

Instructions: With a whisk, mix sugar, vanilla extract, salt, heavy cream, and whole milk in a bowl until the sugar is completely mixed in. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Scoop the ice cream into cones or cups of your choice once it's firm. You can decorate and add flavor to the ice cream with Amorino toppings if you want to.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tahoe – Truckee Job Fair

[shinshinhye]

Your taste buds will love this Roast Pork Loin that has been marinated in a tasty mix of balsamic, Dijon, and thyme. It has just the right amount of savory and sour flavors.

Ingredients: - 2 lbs pork loin. - 2 tablespoons balsamic vinegar. - 2 tablespoons Dijon mustard. - 2 tablespoons olive oil. - 2 cloves garlic, minced. - 1 tablespoon fresh thyme leaves. - Salt and black pepper, to taste.

Instructions: Preheat the oven to 375F 190C. Season the pork loin with salt and black pepper, ensuring it is evenly coated. In a bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, minced garlic, and fresh thyme leaves. Brush the balsamic-Dijon mixture over the pork loin, covering it thoroughly. Place the pork loin in a roasting pan and roast in the preheated oven for approximately 45-60 minutes or until the internal temperature reaches 145F 63C. Once cooked, let the pork loin rest for 10 minutes before slicing. Serve the Roast Pork Loin slices on a platter, drizzling any remaining balsamic-Dijon sauce over the top. Garnish with additional fresh thyme leaves and enjoy this flavorful and succulent dish!

Prep Time: 15 minutes

Cook Time: 45-60

Round Rock Dance