Stephanie Stone

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[stephanie-stone]

Exceptionally tender and flavorful ribs made on a charcoal grill with a perfect balance of spices and a smoky BBQ glaze.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup BBQ sauce. Charcoal for grilling.

Instructions: Take the membrane off of the back of the ribs to make them more tender. For a dry rub, put brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl and mix them together. Spread a lot of the mixture on both sides of the ribs. For the best flavor, put the ribs in the fridge for at least two hours or overnight. Set up the charcoal grill so that cooking will happen indirectly. A temperature range of 107 to 121 degrees Celsius is recommended. Put charcoal on one side of the grill and leave the other side empty so that food can cook without direct heat. Cover the grill and put the ribs on the side that won't be touched by the heat. Bone side down. Keep the temperature steady and smoke the ribs for three to four hours, adding charcoal as needed. Brush the ribs with BBQ sauce for a tasty glaze in the last 30 minutes. Just take the ribs off the grill and let them rest for a while. Then cut them up and serve. Enjoy the ribs that were cooked over charcoal and are incredibly tender and flavorful!

Prep Time: 15 minutes

Cook Time: 240 minutes

Midwest Open Rhythm Exchange

[stephanie-stone]

The Jucy Lucy burger, a Minneapolis classic, is known for its gooey cheese-filled center. This recipe combines seasoned ground beef and American cheese to create a deliciously cheesy and juicy burger that's perfect for your next cookout.

Ingredients: 1 lb ground beef 80% lean. Salt and pepper to taste. 4 slices American cheese. 1/2 onion, finely chopped. 2 cloves garlic, minced. 4 hamburger buns. Ketchup and mustard for topping.

Instructions: Cut the onion and garlic into small pieces and add them to the ground beef in a bowl. Add pepper and salt, and then mix everything together well. Cut the seasoned beef mixture into eight equal pieces and press each one into a thin patten. Cover four of the patties with a slice of American cheese, leaving a little space around the edges. Put another patty on top of each cheese-covered one, and seal the edges to make a stuffed burger. Warm up a grill or griddle on the stove over medium-high heat. Put the stuffed burgers on the grill or griddle and cook for four to five minutes on each side, or until they're done the way you like them and the outside has a nice char. Before you start cooking the burgers, toast the buns on the grill until they are just barely brown. Take the burgers off the grill and give them a minute to cool down. Put the toasted buns with the Jucy Lucy burgers on top. Top with ketchup and mustard. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Diamond Scape

[stephanie-stone]

This one-pot Cajun chicken orzo is a flavorful and comforting dish that's ready in just 30 minutes. Packed with tender chicken, hearty orzo pasta, and vibrant Cajun spices, it's perfect for a quick weeknight meal.

Ingredients: 1 tbsp olive oil. 1 lb chicken breast, diced. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup orzo pasta. 2 cups chicken broth. 1 can 14.5 oz diced tomatoes. 2 tsp Cajun seasoning. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: In a large pot or skillet, heat olive oil over medium-high heat. Add diced chicken and cook until browned on all sides, about 5 minutes. Add diced onion, minced garlic, and diced bell pepper to the pot. Cook until vegetables are softened, about 3-4 minutes. Stir in orzo pasta, chicken broth, diced tomatoes with juices, Cajun seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 10-12 minutes, or until orzo is cooked and liquid is absorbed. Once cooked, remove from heat and let it sit for a few minutes. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Allevamento Spirito Libero

[stephanie-stone]

Enjoy the smooth, richness of butter pecan ice cream between two chewy chocolate chip cookies. A delightful treat with the right mix of tastes and textures.

Ingredients: 1 quart vanilla ice cream. 1 cup chopped pecans. 1/4 cup butter, melted. 1/4 cup brown sugar. 12 chocolate chip cookies.

Instructions: Warm the oven up to 175F 350C. To make the pecans sweet, melt the butter and add the brown sugar to a bowl. Place the pecan mixture on a baking sheet and bake for 8 to 10 minutes, stirring every now and then, until it turns golden brown. Allow to cool completely. Vanilla ice cream will get softer if you leave it out at room temperature for a while. Once the pecan mixture is cool, mix it into softened ice cream until it's evenly spread out. Place a scoop of pecan ice cream between two chocolate chip cookies. Carefully press the cookies together to make a sandwich. Put each sandwich in its own piece of plastic wrap and freeze it for at least an hour before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Quebec Armes

[stephanie-stone]

This Pizza Tart with Parmesan Crust and Pepperoni and Sausage is a tasty change from regular pizza. The pepperoni, sausage, and vegetables taste great on their own, but the buttery Parmesan crust makes them even better. It's great for a dinner with family or a casual get-together with friends.

Ingredients: 1 1/2 cups grated Parmesan cheese. 1 1/2 cups all-purpose flour. 1/2 cup cold unsalted butter cubed. 1/4 cup ice water. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup cooked sausage crumbled. 1/4 cup sliced black olives. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a food processor, pulse together Parmesan cheese and flour until well combined. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat your oven to 375F 190C. Roll out the chilled dough on a floured surface to fit a tart pan. Spread pizza sauce evenly over the crust. Sprinkle mozzarella cheese over the sauce. Top with pepperoni, sausage, black olives, bell pepper, and red onion. Sprinkle dried oregano, garlic powder, salt, and pepper on top. Bake in the preheated oven for 25-30 minutes or until the crust is golden and the cheese is bubbly. Remove from the oven, garnish with fresh basil leaves, and let it cool slightly before slicing. Serve hot and enjoy!

Prep Time: 45 minutes

Cook Time: 30 minutes

Stroud Steampunk Weekend

[stephanie-stone]

This Low Carb Breakfast Casserole is a delicious and hearty way to start your day. Packed with protein and flavor, it's perfect for a keto-friendly breakfast that will keep you satisfied until lunchtime. Plus, it's easy to make and can be customized with your favorite low-carb veggies and cheese.

Ingredients: 12 large eggs. 1/2 cup heavy cream. 1 lb breakfast sausage. 1 cup diced bell peppers. 1 cup diced onion. 2 cups shredded cheddar cheese. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp salt. 1/2 tsp black pepper. Cooking spray or butter for greasing the pan.

Instructions: Before you start cooking, heat the oven to 375F 190C. Use cooking spray or butter to grease a 9x13-inch baking dish. The breakfast sausage should be cooked in a pan over medium-low heat until it turns brown and is fully cooked. Get rid of any extra grease. Whisk the eggs, heavy cream, garlic powder, onion powder, salt, and black pepper together in a large bowl. Add the cooked sausage, diced onion, diced bell peppers, and shredded cheddar cheese. Mix everything together well. Spread the mixture out evenly in the baking dish that has been prepared. The casserole should be baked in a hot oven for 30 to 35 minutes, or until it is set and the top is golden brown. Take it out of the oven when it's done and let it cool for a few minutes before cutting it up and serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Forn De Fonollosa

[stephanie-stone]

Sopa de Fideo is a tasty Mexican noodle soup that is full of flavor and great for a comforting meal. This quick and easy pressure cooker recipe makes sure that the broth tastes great and the fideo pasta is cooked just right in no time.

Ingredients: 2 tbsp vegetable oil. 1 cup fideo pasta, broken into small pieces. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 1/2 cup tomato sauce. 6 cups chicken broth. 1 tsp cumin powder. 1 tsp dried oregano. Salt and pepper to taste. Fresh cilantro and lime wedges for garnish.

Instructions: Turn on the pressure cooker and select the saut function. Add vegetable oil and saut fideo pasta until golden brown, stirring frequently. Add chopped onion and minced garlic, saut until onions are translucent. Stir in tomato sauce, chicken broth, cumin powder, dried oregano, salt, and pepper. Close the pressure cooker lid and set it to high pressure for 5 minutes. Once cooking is complete, perform a quick pressure release. Carefully open the lid and stir the soup. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Wick Family Racing

[stephanie-stone]

With this tasty Island Vibes Smoothie, you'll feel like you're in a tropical paradise. It's a great way to start the day or enjoy a cool treat because it tastes like pineapple, mango, and coconut.

Ingredients: 1 cup pineapple chunks. 1/2 cup mango chunks. 1/2 banana. 1/2 cup coconut milk. 1/4 cup Greek yogurt. 1 tablespoon honey. 1/2 cup ice cubes.

Instructions: Add pineapple chunks, mango chunks, banana, coconut milk, Greek yogurt, and honey to a blender. Blend until smooth and creamy. Add ice cubes and blend again until the smoothie is chilled and frothy. Pour into a glass and enjoy the tropical Island Vibes!

Prep Time: 5 minutes

Cook Time: 0 minutes

Vote Mateo

[stephanie-stone]

These vegan pancakes taste like cookie dough and oatmeal mixed together, making them a tasty and healthy breakfast choice. To add a bit of sweetness and decadence, vegan chocolate chips are used.

Ingredients: 1 cup oats. 1 ripe banana. 2 tbsp maple syrup. 1 tbsp almond butter. 1/2 tsp vanilla extract. 1/4 cup vegan chocolate chips. 1/4 cup almond milk. 1/4 tsp salt.

Instructions: Put the oats, banana, maple syrup, almond butter, vanilla extract, almond milk, and salt in a blender. Use a blender to make a smooth batter. Add vegan chocolate chips and mix well. Warm up a pan that doesn't stick over medium heat. Use the pan to make pancakes by pouring batter on it. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do again with the rest of the batter. You can top it with sliced bananas, extra chocolate chips, or a drizzle of maple syrup while it's still warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

Neighborhood Strong

[stephanie-stone]

A hearty and tasty soup made with tender chicken, beans, corn, and spices that are influenced by Mexican food. This Instant Pot Chicken Taco Soup is gluten-free and full of great flavors. It's great for a cozy meal any day of the week.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 4 oz diced green chilies. 1 small onion, diced. 2 cloves garlic, minced. 1 cup frozen corn kernels. 4 cups chicken broth. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 avocado, diced for garnish. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: In the Instant Pot, combine diced chicken, black beans, diced tomatoes, diced green chilies, diced onion, minced garlic, frozen corn kernels, chicken broth, chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release to release any remaining pressure. Open the lid and stir the soup. Adjust seasoning if necessary. Serve hot, garnished with diced avocado, chopped cilantro, and lime wedges. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Hoping To Help

[stephanie-stone]

These delicious Fried Chicken & Waffle Sandwiches are the perfect mix of sweet and savory. Toasty waffles with crispy fried chicken, gooey melted cheese, and maple syrup in the middle make a delicious meal that will satisfy any craving.

Ingredients: 4 frozen waffles. 4 pieces of fried chicken boneless. 4 slices of cheddar cheese. 4 tablespoons of maple syrup. 1/4 cup of mayonnaise. 1 teaspoon of hot sauce. 1 cup of shredded lettuce. Salt and pepper to taste.

Instructions: Toast the frozen waffles according to package instructions until golden brown and crispy. Heat the fried chicken in a skillet over medium heat until warmed through. Place a slice of cheddar cheese on each piece of fried chicken and allow it to melt slightly. In a small bowl, mix together the mayonnaise and hot sauce. To assemble the sandwiches, spread the spicy mayonnaise mixture on one side of each waffle. Top half of the waffles with shredded lettuce, then place a piece of cheesy fried chicken on top. Drizzle 1 tablespoon of maple syrup over each piece of chicken. Place the remaining waffles on top to form sandwiches. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Salinlahi Alliance

[stephanie-stone]

Indulge in the rich and creamy delight of homemade fudge with this quick and easy recipe. You'll be amazed that you can make this decadent treat in just 3 minutes!

Ingredients: 2 cups of semi-sweet chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. 1/4 teaspoon of salt. Optional toppings: chopped nuts, sprinkles, or sea salt flakes.

Instructions: Cover a square 8x8-inch 20x20 cm baking dish with parchment paper, leaving a little extra on the edges to make it easy to take off later. Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. For one minute, heat on high, then stir. Stir the mixture every 30 seconds while continuing to microwave until it is smooth and well mixed. The vanilla extract and salt should be stirred in until they are fully mixed in. Pour the fudge mix into the baking dish that has been prepared and spread it out evenly. For extra flavor and texture, you can sprinkle chopped nuts, sprinkles, or sea salt flakes on top if you want to. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra piece of parchment paper to lift it out of the dish. On a cutting board, cut it into squares or any other shape you want. Enjoy the fudge you made yourself!

Prep Time: 5 minutes

Cook Time: 3 minutes

Zero Hour Georgia

[stephanie-stone]

Indulge in the dreamy goodness of this Chocolate Mousse Torte. With a rich chocolate cookie crust, a velvety mocha mousse filling, and a dollop of whipped cream, it's a dessert that will satisfy your sweetest cravings.

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 2 cups semisweet chocolate chips. 1/4 cup brewed espresso or strong coffee. 4 large eggs. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 2 cups heavy cream. 1/4 cup powdered sugar. Chocolate shavings and cocoa powder for garnish.

Instructions: Set the oven temperature to 175C 350F. Melted butter and chocolate cookie crumbs should be combined in a bowl. To make the crust, press this mixture firmly into the bottom of a 9-inch 23 cm springform pan. Put aside. Melt the semisweet chocolate chips and brewed espresso in a microwave-safe bowl in 30-second increments, stirring until smooth. Allow it to cool a little. Beat the eggs, vanilla extract, granulated sugar, and salt thoroughly in a different bowl. Pour the melted chocolate mixture into the egg mixture gradually, stirring continuously to keep the mixture from curdling. Over the prepared crust in the springform pan, pour the chocolate mixture. Refine the surface using a spatula. Bake for 30 to 35 minutes, or until the center is set but still jiggly, in a preheated oven. Take it out of the oven and allow it to come down to room temperature. Whip the heavy cream and powdered sugar until stiff peaks form while the torte cools. Cover the chilled torte with the whipped cream and place it in the fridge to set for at least 4 hours or overnight. Add a dusting of cocoa powder and chocolate shavings as garnish just before serving. Cut, present, and savor!

Prep Time: 30 minutes

Cook Time: 35 minutes

Orono Karate

[stephanie-stone]

These Asian lettuce wraps are a tasty and healthy way to start the meal or eat them as a main course. A tasty bite is made by putting crunchy water chestnuts inside crisp lettuce leaves and topping them with savory ground chicken and tasty sauces.

Ingredients: 1 lb ground chicken. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1/4 cup hoisin sauce. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon ginger, minced. 1 8 oz can water chestnuts, drained and finely chopped. 2 green onions, thinly sliced. 1 head iceberg lettuce, leaves separated. Salt and pepper to taste. Optional: Sriracha sauce, for serving. Optional: Chopped peanuts and cilantro for garnish.

Instructions: Heat sesame oil in a large skillet over medium heat. Add minced garlic, chopped onion, and minced ginger. Cook until fragrant. Add ground chicken and cook until browned, breaking it apart with a spatula. Stir in hoisin sauce, soy sauce, and rice vinegar. Cook for another 2-3 minutes. Add water chestnuts and green onions. Stir to combine. Season with salt and pepper to taste. To serve, spoon chicken mixture into lettuce leaves. Garnish with chopped peanuts, cilantro, and a drizzle of Sriracha sauce if desired. Roll up the lettuce leaves and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Radio On City 102.1

[stephanie-stone]

With the flavors of chili and the creamy goodness of mac and cheese, this One Pot Chili Mac and Cheese recipe is a hearty and filling meal. It's simple to make and great for a cozy dinner.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 2 cups beef broth. 1 14.5 oz can diced tomatoes. 1 8 oz can tomato sauce. 2 cups elbow macaroni. 1 cup shredded cheddar cheese. 1 tablespoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Chopped fresh parsley, for garnish optional.

Instructions: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Add the diced onion and minced garlic, and cook until softened, about 3-4 minutes. Stir in the beef broth, diced tomatoes, tomato sauce, elbow macaroni, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 12-15 minutes, or until the macaroni is cooked and the liquid is absorbed, stirring occasionally. Once the macaroni is cooked, remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy. Garnish with chopped fresh parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Cb Kart Online Store

[stephanie-stone]

These Plain Oatmeal Cookies are simple but delicious treats that are suitable for any occasion. They're sure to become your new favorite cookie recipe thanks to their classic oatmeal flavor and soft texture.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper or silicone baking mat. In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Drop spoonfuls of dough about 1 tablespoon each onto the prepared baking sheet, spacing them about 2 inches apart. Using the back of a fork, gently press down on each cookie to slightly flatten it. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious plain oatmeal cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

Ammie Flexen

[stephanie-stone]

These Vegan Sourdough Pancakes are fluffy, tangy, and perfect for a hearty breakfast. They are made with a sourdough starter, which adds a delightful tanginess to the pancakes, and they are entirely vegan. Enjoy these pancakes with your favorite vegan toppings!

Ingredients: 1 cup sourdough starter. 1 cup flour. 1/2 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon vanilla extract. 2 tablespoons vegetable oil.

Instructions: In a mixing bowl, combine the sourdough starter and flour. Stir well until smooth. Add almond milk, maple syrup, baking soda, salt, and vanilla extract to the bowl. Mix until all ingredients are thoroughly combined. Heat a non-stick skillet or griddle over medium-high heat and grease it with vegetable oil. Pour the pancake batter onto the hot skillet, using approximately 1/4 cup of batter for each pancake. Cook until bubbles form on the surface of the pancakes, then flip and cook for an additional 2-3 minutes, or until they are golden brown on both sides. Remove the pancakes from the skillet and serve hot with your favorite vegan toppings, such as fresh fruit, vegan butter, or maple syrup.

Prep Time: 15 minutes

Cook Time: 15 minutes

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