Slut Collector

wiseyoungman2 - moda club mexico - ems cakes and baking - utah station - dicasalibardi

[slutcollector]

With this marinade from Meg's Everyday Indulgence, you can enjoy a great mix of sweet and smoky flavors. This marinade takes simple cooking to a whole new level. It's great for both meat and vegetables.

Ingredients: 1/2 cup brown sugar. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons Worcestershire sauce. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper.

Instructions: Mix olive oil, Worcestershire sauce, apple cider vinegar, black pepper, minced garlic, brown sugar, and soy sauce in a bowl. Mix everything together with a whisk. Put the protein of your choice in a shallow dish or a plastic bag that can be closed again. Make sure the protein is completely covered by the marinade as you pour it over it. For the best flavor, let it sit in the fridge for at least 30 minutes or up to overnight. Take the protein out of the marinade and throw away the extra marinade when you're ready to cook. You can grill, bake, or sear the protein in a pan, depending on your preference. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

treorchy primary school

[slutcollector]

Avocado BLT Sandwiches are a delicious twist on the classic BLT, featuring creamy avocado slices for an extra layer of flavor and texture.

Ingredients: 4 slices of bacon. 8 slices of bread. 1 ripe avocado, sliced. 8 lettuce leaves. 4 slices of tomato. Mayonnaise. Salt and pepper to taste.

Instructions: In a skillet over medium heat, cook bacon until crispy. Take out and let dry on paper towels. Toast the bread slices until golden brown, either on a griddle or in a toaster. On one side of every piece of bread, spread mayonnaise. Arrange a couple of avocado slices, a tomato slice, and two lettuce leaves on each of the four bread slices. To taste, add salt and pepper for seasoning. Add one bacon slice per person on top. To make sandwiches, place the remaining bread slices on top, mayo side down. Serve the sandwiches right away after cutting them in half diagonally.

Prep Time: 15 minutes

Cook Time: 10 minutes

toet

[slutcollector]

For a comforting and tasty take on traditional lasagna, try this Butternut Squash Lasagna with Chestnut Pasta. The earthy chestnut pasta goes well with the sweet roasted butternut squash, making a hearty and satisfying dish that's great for fall or winter.

Ingredients: 1 butternut squash, peeled and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried sage. 1/2 teaspoon nutmeg. 2 cups ricotta cheese. 1 cup grated Parmesan cheese. 1 cup chopped chestnuts. 1 box chestnut pasta sheets. 4 cups marinara sauce. 2 cups shredded mozzarella cheese.

Instructions: Preheat oven to 400F 200C. Toss butternut squash cubes with olive oil, salt, and pepper. Roast in the preheated oven for 25-30 minutes or until tender. In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Add roasted butternut squash to the skillet along with sage and nutmeg. Cook for another 2-3 minutes, then remove from heat and set aside. In a bowl, mix together ricotta cheese, Parmesan cheese, and chopped chestnuts. Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer with chestnut pasta sheets, followed by the butternut squash mixture, and then the cheese mixture. Repeat layers until ingredients are used up, finishing with a layer of pasta. Top with remaining marinara sauce and shredded mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden brown. Let cool slightly before serving. Enjoy your delicious Butternut Squash Lasagna with Chestnut Pasta!

Prep Time: 30 minutes

Cook Time: 45 minutes

dicasalibardi

[slutcollector]

Enjoy the classic flavors of pineapple upside-down cake in doughnut form with this vegan recipe. These doughnuts are moist, fluffy, and bursting with tropical sweetness.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup pineapple juice. 2 tbsp melted coconut oil. 1 tsp vanilla extract. 1/2 cup brown sugar. 1/4 cup vegan butter. 6-8 pineapple rings. Maraschino cherries optional, for garnish.

Instructions: Warm the oven up to 175F 350C. Coconut oil should be used to grease a doughnut pan. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl with a whisk. Add pineapple juice, melted coconut oil, almond milk, and vanilla extract to another bowl. mix them together. Combine the wet and dry ingredients until they are just barely mixed. Warm up vegan butter and brown sugar in a small saucepan over medium-low heat until they start to bubble. Put some in the bottom of each doughnut hole. In each hole, put a pineapple ring on top of the brown sugar mixture. If you want, you can put a maraschino cherry in the middle of each pineapple ring. Put three quarters of the batter into each doughnut hole. Bake for 12 to 15 minutes, or until you can stick a toothpick in and it comes out clean. Donuts should cool in the pan for 5 minutes before being moved to a wire rack to cool all the way. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

bridal makeup by michelle

[slutcollector]

These Small Batch Funfetti Cupcakes are perfect for when you're craving a little sweetness without making a huge batch. They're light, fluffy, and filled with colorful sprinkles for a delightful treat.

Ingredients: 1/2 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 tsp baking powder. 1/8 tsp baking soda. 1/8 tsp salt. 1/4 cup unsalted butter, softened. 1/4 cup sour cream. 1/2 tsp vanilla extract. 1 egg white. 2 tbsp rainbow sprinkles.

Instructions: Start by heating the oven to 350F 175C. Four cupcake liners should be put inside a muffin tin. Whisk the flour, baking powder, baking soda, and salt together in a small bowl. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Mix the egg white and vanilla extract into the butter mixture until everything is well mixed together. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Be careful not to mix the sour cream and rainbow sprinkles in too much. Spoon the cupcake batter into all four liners in an even way. After the oven is hot, bake the cupcakes for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. You can frost the cupcakes with your favorite frosting or eat them plain once they are cool. For a fun finishing touch, sprinkle more rainbow sprinkles on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

project downtown kc registration logo

[slutcollector]

In this recipe for Baked Sea Scallops Garden, soft sea scallops are mixed with tasty cherry tomatoes, baby spinach, and Parmesan cheese. This dish is delicious, easy to make, and looks great when you serve it.

Ingredients: 1 lb sea scallops. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup baby spinach leaves. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Use paper towels to dry the sea scallops, then season them with salt and pepper. Set a pan on medium heat and add the olive oil. Mix in the garlic and cook until it smells good. Put cherry tomatoes in the pan and cook them until they begin to get soft. Put baby spinach leaves in the pan and cook them until they wilt. Put the spinach and tomato mixture in a baking dish. Place sea scallops on top of the cake mix in the baking dish. Put grated Parmesan cheese on top of the scallops. Place the dish in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the scallops are done and the cheese is melted and golden brown. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

kristys portfolio

[slutcollector]

This Shrimp Pasta with Pesto White Wine Sauce and Baby Kale is a flavorful and elegant dish that comes together quickly. The combination of juicy shrimp, vibrant pesto sauce, and the subtle sweetness of white wine creates a delicious symphony of flavors. The addition of baby kale adds a nutritious boost and a delightful texture to the dish.

Ingredients: 8 oz pasta of your choice. 1 lb shrimp, peeled and deveined. 2 cups baby kale. 1/2 cup pesto sauce. 1/2 cup white wine. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook until it smells good. Put the shrimp in the pan and cook for about two to three minutes on each side, until they turn pink and opaque. Take the shrimp out of the pan and set it aside. Pour white wine into the same pan and let it simmer for one to two minutes to reduce the amount of liquid. Add the baby kale and pesto sauce, and cook until the kale wilts. Toss the cooked pasta in the pan with the sauce until it is well covered. Add pepper and salt to taste. Add some grated Parmesan cheese to the top of the shrimp pasta before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

roberto stefani

[slutcollector]

A delightful blend of quinoa and pumpkin adds a nutritious twist to classic hummus. The creamy texture and rich flavors make it an ideal dip or spread for various occasions.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 cup pumpkin puree. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Juice of 1 lemon. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a food processor, combine cooked quinoa, chickpeas, pumpkin puree, tahini, garlic, olive oil, cumin, smoked paprika, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Transfer the hummus to a serving bowl, drizzle with extra olive oil, and garnish with fresh parsley. Serve with pita chips, vegetable sticks, or as a spread for sandwiches.

Prep Time: 15 minutes

Cook Time: 15 minutes

tomb with a view

[slutcollector]

This is a vegan, Paleo, and AIP-approved homemade Italian dressing. This is a tasty and healthful substitution for store-bought dressings, as it is made with basic ingredients.

Ingredients: 1/4 cup extra virgin olive oil. 2 tablespoons apple cider vinegar. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper omit for AIP. 1 tablespoon honey or maple syrup omit for AIP, replace with a small amount of coconut aminos for sweetness.

Instructions: In a small mixing bowl, combine all ingredients. Whisk well until fully combined and emulsified. Adjust seasoning to taste. Serve immediately over your favorite salad or store in a sealed container in the refrigerator for later use.

Prep Time: 5 minutes

Cook Time: 0 minutes

bibli en blog

[slutcollector]

This Blueberry Banana Smoothie is a delightful blend of sweet blueberries, ripe banana, creamy Greek yogurt, and a touch of honey. It's a healthy and refreshing way to start your day or enjoy as a quick snack.

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: A ripe banana, Greek yogurt, almond milk, honey, and vanilla extract should all be put in a blender. Add a few ice cubes if you want your smoothie to be thicker. Mix everything together until it's smooth and creamy. You can add more honey to the smoothie to make it sweeter if you want to. Place the Blueberry Banana Smoothie in glasses and serve right away. Have fun with your tasty and healthy smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

pho so 1

[slutcollector]

A nutritious and flavorful vegan bowl featuring homemade mung bean falafels served over a bed of quinoa or rice, topped with fresh vegetables and a creamy tahini sauce.

Ingredients: 1 cup dried mung beans, soaked overnight. 1 small onion, chopped. 3 cloves garlic, minced. 1/2 cup fresh parsley, chopped. 1/4 cup chickpea flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon baking soda. Salt and pepper to taste. Cooked quinoa or rice, for serving. Assorted vegetables for bowl assembly e.g., cucumber, tomato, lettuce, avocado.

Instructions: In a food processor, pulse the soaked mung beans until roughly chopped. Add the onion, garlic, parsley, chickpea flour, cumin, coriander, baking soda, salt, and pepper. Pulse until well combined and the mixture forms a thick paste. Preheat oven to 375F 190C. Form the mixture into small falafel-like balls and place them on a lined baking sheet. Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through. While falafels are baking, prepare quinoa or rice according to package instructions and chop assorted vegetables for bowl assembly. Serve falafels over cooked quinoa or rice, with assorted vegetables. Drizzle with tahini sauce or your favorite dressing. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

the commentators club

[slutcollector]

This Creamy Barley & Smoked Salmon Brunch Bowl is a healthy and tasty meal that you can eat for brunch or any other time of the day. A creamy Greek yogurt dressing ties the smoky taste of the salmon and the nutty taste of the barley together. Fresh vegetables add color and crunch.

Ingredients: 1 cup barley, cooked. 200g smoked salmon, sliced. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup cucumber, diced. 2 tablespoons capers. 1/4 cup Greek yogurt. 2 tablespoons lemon juice. 1 tablespoon olive oil. Salt and pepper to taste. Fresh dill for garnish.

Instructions: Cooked barley, smoked salmon, avocado slices, cherry tomatoes, red onion, cucumber, and capers should all be put in a bowl together. To make the dressing, mix the Greek yogurt, lemon juice, olive oil, salt, and pepper in a separate small bowl. Pour the dressing over the barley and toss it around a little to coat it. Add fresh dill as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

babolin theatre

[slutcollector]

Raspberryberri cupcakes via Flickr inspired these delicious mint chocolate chip macarons.

Ingredients: 200g almond meal. 200g powdered sugar. 5g mint extract. 100g egg whites. 50g granulated sugar. Green food coloring. 100g dark chocolate, chopped. 50g heavy cream. Crushed mint candies optional.

Instructions: In a food processor, blend almond meal and powdered sugar. Whisk mint extract and 50g of egg whites into almond mixture. Add green food coloring. Whip 50g egg whites until foamy, gradually add granulated sugar, and whip until stiff peaks. Fold meringue into almond mixture. Pipe onto baking sheets and rest for 30 minutes. Bake at 150C for 15-18 minutes. Cool completely. Melt chocolate and heavy cream, then cool until thickened. Pair macaron shells by size. Spread filling on one shell, top with another. Roll edges in crushed mint candies, if desired. Chill before serving.

Prep Time: 60 minutes

Cook Time: 18 minutes

více o arealu studenec najdete zde

[slutcollector]

Indulge in the perfect blend of rich chocolate, tangy raspberries, and creamy ice cream with these delightful ice cream sandwiches.

Ingredients: 1 pint chocolate ice cream. 1 cup fresh raspberries. 8 chocolate chip cookies.

Instructions: Let the chocolate ice cream soften slightly at room temperature. Meanwhile, wash and dry the fresh raspberries. Place half of the chocolate chip cookies on a baking sheet. Spread a generous scoop of softened chocolate ice cream onto each cookie. Place a few fresh raspberries on top of the ice cream layer. Top each with another chocolate chip cookie to form a sandwich. Gently press down to adhere the cookies together. Freeze the sandwiches for at least 1 hour to firm up. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

kids feest

[slutcollector]

The sweet and spicy flavors in these Spicy-Sweet Glazed Corn Kabobs go really well together. The honey-based glaze makes it taste sweet, and the sriracha sauce gives it a spicy kick. When you grill the corn, it gets a smoky, charred flavor that goes really well with the glaze.

Ingredients: 4 ears of corn, husked and cut into 1-inch thick rounds. 1/4 cup honey. 2 tablespoons sriracha sauce. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon fresh lime juice. 1 tablespoon olive oil. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a small bowl, whisk together honey, sriracha sauce, soy sauce, minced garlic, lime juice, olive oil, salt, and pepper. This will be your glaze. Thread the corn rounds onto the soaked wooden skewers. Preheat your grill to medium-high heat and lightly oil the grates. Brush the corn kabobs generously with the spicy-sweet glaze, reserving some for basting during grilling. Place the glazed corn kabobs on the grill and cook for about 10-12 minutes, turning occasionally and basting with the glaze, until the corn is tender and slightly charred. Remove the corn kabobs from the grill and brush with any remaining glaze for extra flavor. Serve the Spicy-Sweet Glazed Corn Kabobs hot as a delicious side dish or appetizer.

Prep Time: 15 minutes

Cook Time: 10-12

journal of scientific research and advances

[slutcollector]

A tasty new take on a classic dessert, these Boston Cream Pie Cupcakes with yogurt are a must-try. The rich chocolate and velvety pastry cream filling goes well with the smooth, creamy yogurt. These are great for any occasion.

Ingredients: 1 cup all-purpose flour. 1 cup sugar. 1/3 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup plain yogurt. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 cup milk. 1/4 cup cornstarch. 1/4 cup sugar. 3 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/2 cup heavy cream.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Sift the cocoa powder, baking powder, baking soda, and salt into a bowl. Whisk the eggs, vanilla extract, vegetable oil, and yogurt together in a different bowl until everything is well mixed. Slowly add the wet ingredients to the dry ones and mix them together until the batter is smooth and well mixed. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Make the filling for the cupcakes while they are baking. In a saucepan, mix the milk and cornstarch with a whisk until the cornstarch is almost gone. Over medium-low heat, add the sugar and egg yolks and whisk the mixture all the time until it gets thick. Taking it off the heat, add the vanilla extract and mix it in. Allow it to totally cool down. After baking, let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool all the way down. Once the cupcakes and pastry cream are cool enough to handle, make a small hole in the middle of each one with a knife. Fill the holes with the cream cheese. In a bowl that can go in the microwave, heat the heavy cream and chocolate chips for 30 seconds at a time, stirring each time, until the chocolate is smooth and melted. Allow it to cool a bit. Spread the chocolate ganache on top of the cupcakes that have been filled, letting it drip down the sides. Put the cupcakes in the fridge for about 30 minutes to let the ganache set. Serve your tasty Boston Cream Pie Cupcakes with a yogurt twist and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

capungmungil

[slutcollector]

A tropical twist on the classic margarita, combining the flavors of pineapple and lime for a refreshing cocktail experience.

Ingredients: 2 oz tequila. 1 oz triple sec. 1 oz fresh lime juice. 2 oz pineapple juice. 1/2 oz agave nectar. Pineapple wedge and lime wheel for garnish.

Instructions: Put tequila, triple sec, lime juice, pineapple juice, and agave nectar in a shaker. Put ice in the shaker and shake it well. It should be strained into a glass with a salty edge that is full of ice. Put a lime wheel and a wedge of pineapple on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

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