Shuffahlong

Em Stema - Buy Handmade Toronto - Rice 2018 - Icset 2018 - One Song Productions

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A delicious twist on traditional baba ganoush, this recipe substitutes eggplant with roasted zucchinis, resulting in a lighter and refreshing dip packed with flavor.

Ingredients: 2 medium zucchinis. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon chopped fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Use a fork to make several holes in the zucchinis, then put them on a baking sheet. It will take about 30 minutes of roasting in a hot oven until it is very tender. After letting the zucchinis cool down a bit, peel off the skin and throw it away. To make the sauce, put the roasted zucchini, minced garlic, tahini, lemon juice, olive oil, salt, and pepper in a food processor. Mix until it's smooth. Move the mix to a bowl for serving. Pour more olive oil over the top and sprinkle chopped parsley on top. You can eat it with crackers, pita bread, or fresh vegetables. Have fun!

Prep Time: 10 minutes

Cook Time: 30 minutes

Dhundo

[shuffahlong]

Fudgy and salty-sweet, these Nutella brownies have a sea salt swirl chocolate topping that is ideal. They are incredibly easy to make and will satisfy your chocolate cravings.

Ingredients: 1 cup Nutella. 2 large eggs. 1/2 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/4 teaspoon sea salt. 1/4 cup heavy cream. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract.

Instructions: Grease an 8x8-inch 20x20 cm baking pan and preheat your oven to 350F 175C. Put two large eggs and Nutella in a medium-sized mixing bowl. Blend until thoroughly blended. To the Nutella mixture, add 1/4 cup of unsweetened cocoa powder and 1/2 cup of all-purpose flour. Mix well until all of the dry ingredients are combined. Mix into the brownie batter 1/2 cup of semisweet chocolate chips. Melt 1/4 cup unsalted butter in a small saucepan over low heat. After it has melted, stir in 1/4 teaspoon of sea salt. Mix thoroughly after adding the melted butter mixture to the brownie batter. Spread the brownie batter evenly in the baking pan that has been greased. Heat 1/4 cup heavy cream in a separate saucepan until it's almost boiling. Take off the heat. To the hot cream, add 1/2 teaspoon of vanilla extract and 1/4 cup of granulated sugar. Once the sugar has completely dissolved, stir to create a silky caramel sauce. Pour the caramel sauce over the pan of brownie batter. To create a marbled effect, use a knife or toothpick to swirl the caramel into the brownie batter. Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted in the center comes out slightly moistened with crumbs. Take the brownies out of the oven and allow them to cool in the pan for approximately fifteen minutes before slicing them into squares. For an added flavor boost, top the brownies with a small pinch of sea salt. Present and savor your Nutella brownies with chocolate swirled with sea salt!

Prep Time: 15 minutes

Cook Time: 25 minutes

Qummunity Connections

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Indulge in the decadent combination of chocolate and peanut butter with this vegan tart. A rich almond flour crust holds layers of creamy peanut butter and luscious chocolate ganache, making every bite a delightful treat for your taste buds.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup creamy peanut butter. 1/4 cup maple syrup for peanut butter layer. 1/4 cup coconut oil, melted for peanut butter layer. 1/2 cup dairy-free chocolate chips. 1/4 cup coconut cream. 1/2 teaspoon vanilla extract.

Instructions: Start by heating the oven to 350F 175C. Almond flour, cocoa powder, maple syrup, and melted coconut oil should all be mixed together well in a bowl. In a tart pan, press the dough into the bottom and up the sides. Bake it for 10 to 12 minutes, and then let it cool down completely. Put peanut butter, maple syrup, and melted coconut oil in a different bowl and mix them together until the mixture is smooth. Cover the tart crust with the peanut butter mixture after it has cooled. Coconut cream should be heated in a saucepan until it just starts to simmer. Once it's cool, add the chocolate chips and stir them in until they melt and become smooth. Add vanilla extract and stir. Next, put the chocolate mix on top of the peanut butter layer in the tart crust. Put it in the fridge for at least two hours, or until it sets. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

Ankemedia

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A delightful combination of seafood and fresh flavors, this dish features succulent shrimp and scallops in a vibrant tomato stew, served over a bed of zesty lemon couscous. It's a perfect balance of savory and citrusy notes, making it a delightful meal.

Ingredients: 1 cup couscous. 1 cup water. 1/2 cup cherry tomatoes, halved. 1/2 cup cooked shrimp. 1/2 cup cooked scallops. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, zested and juiced. Salt and pepper to taste.

Instructions: In a medium saucepan, bring 1 cup of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. In a large skillet, heat the olive oil over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add cherry tomatoes and cook for another 2-3 minutes until they start to soften. Stir in cooked shrimp and scallops, allowing them to heat through for about 2 minutes. Add lemon zest, lemon juice, and chopped basil. Season with salt and pepper to taste. Serve the shrimp, scallop, and tomato stew over a bed of lemony couscous. Garnish with extra basil leaves if desired. Enjoy your delicious Shrimp, Scallop and Tomato Stew With Lemony Couscous!

Prep Time: 15 minutes

Cook Time: 15 minutes

Gabriele Boccolini

[shuffahlong]

An hearty and tasty vegan take on Italian meatball soup, full of vegetables, herbs, and lentil and quinoa meatballs.

Ingredients: 1 cup cooked lentils. 1/2 cup cooked quinoa. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon red pepper flakes. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1/2 cup small pasta like orzo or ditalini. 2 cups chopped kale or spinach. Salt and pepper to taste. Olive oil for sauting.

Instructions: In a large bowl, mix together the cooked lentils, quinoa, breadcrumbs, onion, garlic, parsley, oregano, basil, and red pepper flakes. Form the mixture into small meatballs. Heat some olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Add the vegetable broth and diced tomatoes to the pot. Bring to a simmer. Stir in the pasta and kale or spinach. Cook until the pasta is tender, about 10 minutes. Season with salt and pepper to taste. Serve hot, garnished with additional parsley if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

Jerry Galeries

[shuffahlong]

With the savory halloumi, the sweet peaches, the crunchy courgette, and the tangy lemon pesto, this Griddled Halloumi Salad with Peach, Courgette, and Lemon Pesto is a wonderful and refreshing salad. This salad is great for summer because it's light but filling.

Ingredients: 250g halloumi cheese. 2 peaches, sliced. 1 courgette, thinly sliced. 1 cup cherry tomatoes, halved. 2 cups mixed salad greens. 1/4 cup pine nuts, toasted. 1/4 cup fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste. For the Lemon Pesto:. 1/2 cup fresh basil leaves. 1/4 cup grated Parmesan cheese. 1/4 cup pine nuts. 1 lemon, zest and juice. 2 cloves garlic, minced. 1/4 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Make the lemon pesto first. Put basil, Parmesan cheese, pine nuts, lemon zest, lemon juice, and minced garlic in a food processor and blend them together. Pulse a few times to mix it. Slowly pour the extra virgin olive oil into the food processor while it's running until the pesto has the consistency you want. Add pepper and salt to taste. Put away. Set a griddle or grill pan over medium-high heat to get it hot. Melt the cheese and put the slices on a grill. Cook for two to three minutes on each side, or until grill marks show. Take it out and set it aside. Put the peach and zucchini slices in the same pan and grill them for one to two minutes on each side, until they get grill marks and begin to go soft. Take it off the heat. Put the mixed salad greens on a serving platter before putting the salad together. Add grilled halloumi, peaches, zucchini, and cherry tomatoes cut in half on top. Add the lemon pesto to the salad and top it off with fresh basil leaves and toasted pine nuts. Enjoy your tasty Griddled Halloumi Salad with Peach, Courgette, and Lemon Pesto right away!

Prep Time: 15 minutes

Cook Time: 10 minutes

Laser RC

[shuffahlong]

Tex Mex Eggs Benedict is a tasty take on the traditional dish. It has poached eggs, Canadian bacon or ham, avocado, and a salsa sour cream sauce that is tangy. It tastes great and is a good choice for a keto-friendly breakfast or brunch.

Ingredients: 4 large eggs. 4 slices of Canadian bacon or ham. 1 avocado, sliced. 4 tbsp salsa. 2 tbsp sour cream. 1 tbsp chopped fresh cilantro. 1 tsp lime juice. Salt and pepper to taste.

Instructions: To make poached eggs, set a pot of water on low heat. Put the eggs into their own small bowls. Carefully put eggs into water that is just simmering. Poach for three to four minutes, or until the whites are set but the yolks are still runny. Fork-out the food and set it aside. It will take about two to three minutes per side for the Canadian bacon or ham slices to get heated through and a little crispy while the eggs poach. Put together the Tex Mex Eggs Benedict: Toast some ham or Canadian bacon and put it on a plate. Then add some avocado slices and an egg that has been poached on top of them. Sour cream, chopped cilantro, lime juice, salt, and pepper should all be mixed together in a small bowl. Pour it over the eggs. Serve right away, with extra cilantro on top if you want.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ttm Toby Autographs

[shuffahlong]

These Classic Deviled Eggs are a timeless and delicious appetizer. They are perfect for parties, picnics, or as a snack. The creamy and flavorful filling is sure to please everyone's taste buds.

Ingredients: 6 large eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon white vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. Fresh chives or parsley for garnish.

Instructions: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer for 10 minutes. Transfer the eggs to an ice bath to cool for 5 minutes, then peel and cut them in half lengthwise. Scoop out the yolks and place them in a bowl. Mash the yolks with a fork. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until smooth and creamy. Spoon the yolk mixture back into the egg white halves or use a pastry bag for a decorative touch. Sprinkle paprika over the deviled eggs for extra flavor and color. Garnish with fresh chives or parsley. Refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Stephane Villeneuve

[shuffahlong]

This is a hearty and tasty chili recipe that you can make ahead of time and freeze for later. This meal is great for busy days because it's full of comforting things like ground beef, beans, tomatoes, and spices.

Ingredients: 2 lbs ground beef. 1 onion, chopped. 3 cloves garlic, minced. 2 cans 14.5 oz each diced tomatoes. 1 can 15 oz tomato sauce. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 cup beef broth. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: In a skillet, brown ground beef over medium heat until no longer pink. Drain excess fat. Transfer browned beef to a slow cooker. Add chopped onions, minced garlic, diced tomatoes, tomato sauce, kidney beans, black beans, diced green chilies, beef broth, chili powder, ground cumin, paprika, salt, and pepper to the slow cooker. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until flavors are blended and chili is heated through. Let chili cool completely before transferring to freezer-safe containers or bags. Label containers with the date and freeze for up to 3 months. To reheat, thaw chili overnight in the refrigerator. Warm chili in a pot on the stove over medium heat until heated through, stirring occasionally.

Prep Time: 15 minutes

Cook Time: 360 minutes

Plankes-Projects

[shuffahlong]

Savor the rich, creamy flavors of Brie cheese combined with a hint of coffee and the nuttiness of macadamia. This recipe, which is Paleo-friendly, works well as an appetizer for a special occasion or as a cozy get-together.

Ingredients: 1 wheel of Brie cheese. 1/4 cup chopped macadamia nuts. 2 tablespoons finely ground coffee beans. 1 tablespoon honey. 1 teaspoon coconut oil. Fresh berries for garnish.

Instructions: Set the oven temperature to 175C 350F. Melt the coconut oil in a small saucepan over low heat. Stir well after adding the finely ground coffee beans to the melted coconut oil. Slice off the top rind of the Brie cheese wheel, being careful to preserve the sides and bottom. Put the Brie cheese in a small baking dish that can be baked in the oven. Cover the Brie cheese with the coffee and coconut oil mixture. After brushing the Brie cheese with honey, scatter the chopped macadamia nuts on top. Bake the Brie cheese for 10 to 12 minutes, or until it's melted and bubbly, in a preheated oven. Take it out of the oven and allow it to cool a little. Fresh berries can be used as a garnish to add color and taste. Serve with sliced vegetables or your preferred Paleo-friendly crackers. Savor your mouthwatering Macadamia Baked Brie with Coffee!

Prep Time: 15 minutes

Cook Time: 10-12

Allevamento Spirito Libero

[shuffahlong]

Enjoy the bright flavors of dragon fruit in this healthy and refreshing smoothie bowl. It is a great way to start the day because it is full of antioxidants and tropical flavors.

Ingredients: 1 dragon fruit, peeled and diced. 1/2 cup frozen mixed berries. 1/2 cup Greek yogurt. 1/4 cup coconut milk. 1 tablespoon honey. 1/4 cup granola. Fresh berries, sliced banana, and shredded coconut for toppings.

Instructions: Place the diced dragon fruit, frozen mixed berries, Greek yogurt, coconut milk, and honey in a blender. Blend until smooth and creamy, adding more coconut milk if needed to reach your desired consistency. Pour the smoothie into a bowl and top it with granola, fresh berries, sliced banana, and shredded coconut. Serve immediately and enjoy your delicious dragon fruit smoothie bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

Daily Star Studios

[shuffahlong]

Enjoy homemade salted caramel ice cream, which is rich and creamy and has just the right amount of sweetness and saltiness.

Ingredients: 1 cup granulated sugar. 1/4 cup water. 2 cups heavy cream. 1 cup whole milk. 6 large egg yolks. 1/2 teaspoon sea salt. 1 teaspoon vanilla extract.

Instructions: Over medium-high heat, mix sugar and water in a saucepan. Stir the sugar into the mixture until it melts. Then, cook the mixture without stirring for about 10 minutes, or until it turns amber. Take it off the heat and slowly add the heavy cream and milk while whisking. Put the pan back on medium heat and keep cooking until the mixture is smooth and a little thicker. Whisk egg yolks in a different bowl. Slowly add a ladleful of the hot cream mixture to the egg yolks while whisking all the time. Put the egg mixture back into the saucepan. Cook over medium heat, stirring all the time, until the back of a spoon can easily pick up the mixture. Stir in the vanilla extract and sea salt after taking the pan off the heat. Put the mix through a fine-mesh sieve and into a clean bowl. Place in the fridge with the lid on for at least 4 hours or overnight to chill. Follow the directions that came with the ice cream maker to churn the mixture. Once the ice cream is smooth, put it in a container and freeze it for about 4 hours, or until it is firm.

Prep Time: 20 minutes

Cook Time: 20 minutes

Terry Grimwood

[shuffahlong]

A creamy and flavorful cauliflower leek soup, perfect for a comforting meal. The combination of cauliflower and leeks creates a velvety texture, while the almond milk adds a subtle nuttiness.

Ingredients: 1 medium cauliflower, chopped. 2 leeks, sliced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup water. 1 cup unsweetened almond milk. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add leeks and garlic, saut until softened. Add cauliflower, vegetable broth, water, almond milk, and thyme. Bring to a boil, then reduce heat and simmer until cauliflower is tender. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 25 minutes

Art Commissions

[shuffahlong]

These US Mailbox Cookies are a traditional American treat that will satisfy your sweet tooth. They're a delightful combination of chewy and crispy, with chocolate chips and optional nuts.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups chocolate chips. 1 cup chopped nuts optional.

Instructions: Preheat the oven to 375F 190C. In a small bowl, whisk together the flour, baking soda, and salt. In a larger bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped nuts, if using. Drop spoonfuls of cookie dough onto ungreased baking sheets. Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Elevage Nanimo Acceuil

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Filipino Chicken Adobo is a traditional dish made with juicy chicken thighs that have been marinated in soy sauce, vinegar, garlic, and spices. It's cooked slowly until soft, then served with steam rice for a hearty and filling meal.

Ingredients: 3 lbs chicken thighs, bone-in and skin-on. 1/2 cup soy sauce. 1/2 cup white vinegar. 1 head garlic, minced. 1 teaspoon black peppercorns. 3 bay leaves. 1 tablespoon cooking oil.

Instructions: Put soy sauce, vinegar, garlic powder, black peppercorns, and bay leaves in a large bowl. Put in the chicken thighs and let them sit for at least 30 minutes. In a big pan, heat the oil over medium-high heat. Take the chicken out of the marinade and set the marinade aside. It will take about 5 minutes per side for the chicken to brown on both sides after you add it to the pan. Add the marinade you saved and bring to a boil. Lower the heat, cover, and let it simmer for 30 to 40 minutes, stirring every now and then, until the chicken is soft and cooked all the way through. Hot rice should be served with it. Have fun!

Prep Time: 35 minutes

Cook Time: 45 minutes

Skeletal Fracture

[shuffahlong]

This recipe for Sriracha Buttered Shrimp combines juicy shrimp with a spicy and buttery sauce to make a tasty dish that seafood lovers will love. Sriracha, honey, and butter together give the food a rich flavor with a hint of heat and sweetness.

Ingredients: 1 lb shrimp, peeled and deveined. 3 tbsp unsalted butter. 2 cloves garlic, minced. 2 tbsp sriracha sauce. 1 tbsp honey. 1 tbsp soy sauce. 1 tbsp lemon juice. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put honey, soy sauce, lemon juice, and sriracha sauce in a small bowl. In a pan over medium heat, melt the butter. For about one minute, until the garlic smells good, add the minced garlic. Season the shrimp with salt and pepper after adding them to the pan. Shrimp should be cooked for two to three minutes on each side until they are pink and done. Add the shrimp to the sriracha mixture and toss to coat them all. Cook for one more minute, stirring every now and then. Take it off the heat and add some chopped parsley as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

Jenny

[shuffahlong]

Adai Crisp Lentil Crepes are a South Indian specialty made from a mixture of different lentils and rice. These crepes are crispy on the outside and soft on the inside, with a delicious blend of flavors and spices.

Ingredients: 1 cup mixed lentils toor dal, chana dal, moong dal, urad dal. 1/2 cup rice. 1 small onion, finely chopped. 2-3 green chilies, chopped. A handful of curry leaves. 1/2 teaspoon cumin seeds. 1/2 teaspoon fennel seeds. Salt to taste. Oil for cooking.

Instructions: Wash and soak the mixed lentils and rice in water for 2-3 hours. Drain the water and grind the lentils and rice into a thick batter using minimal water. The batter should be slightly coarse. Transfer the batter into a mixing bowl and add chopped onions, green chilies, curry leaves, cumin seeds, fennel seeds, and salt. Mix well. Heat a non-stick skillet or griddle and grease it with a little oil. Pour a ladleful of the batter onto the skillet and spread it into a thin, even circle. Drizzle some oil around the edges and on top of the crepe. Cook on medium heat until it turns golden brown and crisp. Flip the crepe and cook the other side until it becomes crisp and brown as well. Remove from the skillet and repeat the process with the remaining batter. Serve hot Adai Crisp Lentil Crepes with coconut chutney or sambar.

Prep Time: 180 minutes

Cook Time: 30 minutes

Lei Zhang