Sulkybabo

fehmarn triathlon - inferno trail - build a pedal steel guitar - fitchef - elodie rose barnes

[sulkybabo]

There is a surprise mozzarella cheese center in the middle of these juicy beef burgers that melts in your mouth. Excellent for a tasty and filling meal.

Ingredients: 500g lean beef mince. 1 small onion, finely chopped. 1 garlic clove, minced. 1 egg. 2 tablespoons breadcrumbs. Salt and pepper to taste. 4 small mozzarella cheese balls. 4 burger buns. Lettuce leaves. Tomato slices. Ketchup and mayonnaise for dressing.

Instructions: Put the ground beef, chopped onion, minced garlic, egg, breadcrumbs, salt, and pepper in a bowl. Split the mixture in half and shape each half into a burger patty. Put a mozzarella cheese ball in the middle of each patty after making a hole in it. Seal the edges to keep the cheese inside. Warm up your grill or barbecue over medium-high heat. The burgers should be cooked for 5 to 6 minutes on each side, or until they're done the way you like them. For a minute or two, toast the burger buns on the grill until they get a little brown. Put a tomato slice and a lettuce leaf on the bottom half of each bun to make the burgers. Spread ketchup and mayonnaise on top of the cooked burger patty. Put the other half of the bun on top. Enjoy the Mozzarella Beef Burgers that melt in the middle while they're still hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

phyllis fitzsimons

[sulkybabo]

This Spicy Chickpea and Vegetable Stir-Fry is a quick and flavorful vegan dinner option that's packed with protein and nutrients. The combination of chickpeas and colorful vegetables stir-fried in a spicy sauce creates a delicious meal that will spice up your dinner routine.

Ingredients: 2 cups chickpeas, cooked. 2 cups mixed vegetables bell peppers, broccoli, carrots. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. Salt and pepper to taste. Cooked rice or noodles, for serving. Green onions, chopped for garnish.

Instructions: Put sesame oil in a large pan or wok and heat it over medium-high heat. Put in the minced garlic and ginger, and cook until the smell is nice. Cook the mixed vegetables until they are just starting to get soft. Soy sauce, Sriracha sauce, and maple syrup should all be mixed in. Stir every now and then for three to five minutes. Add pepper and salt to taste. Put it on top of cooked noodles or rice. Add some chopped green onions as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

capungmungil

[sulkybabo]

A savory and satisfying dish featuring ground beef cooked with onions, garlic, bell peppers, and flavorful spices, served over rice and topped with melted cheese.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 1 tablespoon tomato paste. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 1 cup cooked rice. 1/2 cup shredded cheese.

Instructions: Brown the ground beef in a pan over medium-low heat until it's no longer pink. Put in the minced garlic, chopped onion, and diced bell pepper. Make sure the vegetables are soft. Tomato paste, chili powder, cumin, salt, and pepper should all be mixed in now. Let it cook for 10 minutes. Put the ground beef mix on top of cooked rice and top with cheese shreds.

Prep Time: 10 minutes

Cook Time: 20 minutes

pre optometry club

[sulkybabo]

Create an impressive seafood tower showcasing a variety of fresh seafood delicacies, perfect for entertaining guests or enjoying a special meal.

Ingredients: 6 oysters. 6 jumbo shrimp, peeled and deveined. 6 crab claws. 6 lobster tails, cooked and halved. 1 pound of assorted sashimi-grade fish such as tuna, salmon, and yellowtail. 2 lemons, sliced. 1 cup cocktail sauce. 1/2 cup mignonette sauce. 1/2 cup wasabi paste. Ice cubes.

Instructions: Arrange ice cubes at the base of a large serving platter or tower. Place the oysters, shrimp, crab claws, lobster tails, and assorted sashimi-grade fish on top of the ice in an aesthetically pleasing manner. Garnish the platter with lemon slices. Serve alongside cocktail sauce, mignonette sauce, and wasabi paste.

Prep Time: 20 minutes

Cook Time: 10 minutes

stop the smoke

[sulkybabo]

These grilled veggie towers with vegan mozzarella are a delightful and healthy dish that's perfect for summer gatherings or a weeknight dinner. Packed with flavor and nutrients, these towers are visually stunning and sure to impress!

Ingredients: 2 medium zucchinis, sliced into rounds. 2 large portobello mushrooms, stems removed. 1 large red bell pepper, seeded and quartered. 1 large yellow bell pepper, seeded and quartered. 1 large red onion, cut into thick slices. 1 cup cherry tomatoes. 1 block vegan mozzarella cheese, sliced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat grill to medium-high heat. Brush zucchini, mushrooms, bell peppers, red onion, and cherry tomatoes with olive oil and season with salt and pepper. Grill the vegetables for 3-4 minutes per side, or until tender and grill marks appear. Once grilled, assemble veggie towers by layering zucchini, mushrooms, bell peppers, red onion, cherry tomatoes, and vegan mozzarella slices. Repeat layers until desired height is achieved. Place assembled towers back on the grill for 1-2 minutes, or until vegan mozzarella starts to melt. Garnish with fresh basil leaves before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

dicasalibardi

[sulkybabo]

Indulge in this delectable combination of rich fudge brownies and peppermint sweetness. These flourless peppermint fudge brownie bars are ideal for holiday parties or whenever you crave a chocolaty and minty treat.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 3 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chocolate chips for mixing into batter. 1/2 cup chopped walnuts or pecans optional. 1/2 cup crushed peppermint candies or candy canes.

Instructions: Preheat your oven to 350F 175C and line a baking pan with parchment paper. In a microwave-safe bowl, melt the 1 cup of semisweet chocolate chips and unsalted butter together in 30-second intervals, stirring until smooth. Stir in the granulated sugar and unsweetened cocoa powder into the melted chocolate mixture. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and salt. Fold in the 1/2 cup of chocolate chips and chopped nuts, if using. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and immediately sprinkle the crushed peppermint candies over the top, gently pressing them into the surface. Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper and cut them into bars. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

star of india restaurant

[sulkybabo]

Enjoy the crispy goodness of fried pickles without the guilt! These keto-friendly fried pickles are coated in a seasoned almond flour mixture and fried to perfection.

Ingredients: 1 cup almond flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 large eggs. 1 cup dill pickle slices drained. Coconut oil or avocado oil for frying.

Instructions: Put paprika, garlic powder, salt, and black pepper in a shallow bowl and mix them together. Beat the eggs in a different bowl. First, coat each pickle slice with the beaten eggs. Then, coat it with the almond flour mixture and shake off the extra. Put oil in a pan and heat it over medium-high heat. Fry the pickles in batches for about two to three minutes on each side, or until they are golden brown and crispy. Take it off and let it dry on paper towels. Warm it up and serve it with your favorite keto-friendly sauce.

Prep Time: 10 minutes

Cook Time: 10 minutes

ama des petits saint loupiens

[sulkybabo]

This vegan flourless whole Meyer lemon cake is bursting with citrus flavor and moist texture. It's made without any refined flour or dairy, making it a healthier dessert option for any occasion.

Ingredients: 3 whole Meyer lemons. 1 cup almond flour. 1 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup unsweetened applesauce. 1 teaspoon baking powder. 1/4 teaspoon salt. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 350F 175C. Wash the Meyer lemons thoroughly and cut them into quarters. Remove any seeds. In a food processor, blend the Meyer lemon quarters until smooth. In a large mixing bowl, combine the blended Meyer lemons, almond flour, coconut sugar, melted coconut oil, unsweetened applesauce, baking powder, and salt. Mix until well combined. Pour the batter into a greased 9-inch cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired. Slice and serve!

Prep Time: 15 minutes

Cook Time: 40 minutes

volting radio

[sulkybabo]

Savor the simplicity and flavors of One-Skillet Pork with Wild Rice and Herbs. This recipe combines succulent pork chops with aromatic herbs and wild rice, all cooked in one skillet for a convenient and delicious dinner. A wholesome and hearty dish for any occasion.

Ingredients: 4 boneless pork chops. Salt and black pepper to taste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon garlic powder. 2 tablespoons olive oil. 1 onion, finely chopped. 2 carrots, sliced. 2 celery stalks, chopped. 1 cup wild rice, uncooked. 2 1/2 cups chicken broth. 1/2 cup white wine optional. 1/2 cup frozen peas. Fresh parsley, chopped, for garnish.

Instructions: Season pork chops with salt, black pepper, dried thyme, dried rosemary, and garlic powder. In a large skillet, heat olive oil over medium-high heat. Sear pork chops until browned on both sides. Remove and set aside. In the same skillet, add chopped onion, sliced carrots, and chopped celery. Cook until vegetables are softened. Stir in wild rice, coating it in the vegetable mixture. Pour in chicken broth and white wine if using. Bring to a simmer. Place the seared pork chops on top of the rice mixture, partially submerging them. Cover the skillet and simmer for 30-35 minutes or until the rice is tender and pork chops are cooked through. In the last 10 minutes of cooking, add frozen peas to the skillet. Garnish with chopped fresh parsley before serving. Serve this delightful One-Skillet Pork with Wild Rice and Herbs for a flavorful and convenient dinner. A complete meal cooked in one skillet!

Prep Time: 15 minutes

Cook Time: 45 minutes

piccolo italian cafe

[sulkybabo]

Indulge in these moist and decadent double-chocolate brownie muffins that are entirely vegan-friendly. Perfect for satisfying your chocolate cravings!

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup brown sugar. 1/4 cup white sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened applesauce. 1/4 cup almond milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt. In a separate bowl, mix together applesauce, almond milk, vegetable oil, and vanilla extract. Pour wet ingredients into the dry ingredients and stir until just combined. Fold in vegan chocolate chips. Spoon batter into muffin cups, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

karpeles manuscript library

[sulkybabo]

A tasty recipe for BBQ chicken wings with a sauce that gets sweet and salty as it cooks on the grill. Great for a barbecue or game day in the backyard!

Ingredients: 2 lbs chicken wings. 1 cup ketchup. 1/2 cup honey. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put ketchup, honey, soy sauce, onion powder, smoked paprika, cayenne pepper, salt, and pepper in a small saucepan. Mix well. Slowly cook the sauce over medium-low heat for 10 to 15 minutes, stirring every now and then, until it gets thicker and the flavors blend. In about 20 to 25 minutes, the chicken wings should be fully cooked and have a nice char from the grill. During the last 10 minutes of grilling, brush the wings all over with the sauce that you made, making sure that the sauce covers all of them. Take the wings off the grill and give them a minute or two to rest. If you want, you can top the hot BBQ chicken wings with chopped green onions or sesame seeds.

Prep Time: 15 minutes

Cook Time: 25 minutes

kids feest

[sulkybabo]

A delicious and healthy keto recipe that substitutes traditional rice with cauliflower, combined with the flavors of fresh basil, nutty Parmesan cheese, and toasted pine nuts. It's a satisfying low-carb, gluten-free option for any meal.

Ingredients: 1 medium head cauliflower, grated into rice-like texture. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. 2 tablespoons pine nuts. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a skillet over medium heat. Add cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender. Stir in chopped basil and pine nuts, cook for an additional 2 minutes. Remove from heat and mix in grated Parmesan cheese. Season with salt and pepper to taste. Serve hot as a low-carb, gluten-free side dish or main course.

Prep Time: 15 minutes

Cook Time: 10 minutes

dusty zoo

[sulkybabo]

This addictive Queso Blanco Dip is the perfect blend of creamy, cheesy goodness with a hint of spice from green chilies and tomatoes. It's incredibly easy to make and will disappear fast at any gathering!

Ingredients: 1 lb white American cheese, cubed. 1 cup milk. 1 can diced green chilies. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1 tsp garlic powder. 1/2 tsp cumin. Salt and pepper to taste. Cilantro for garnish optional.

Instructions: Over medium-low heat, mix cubed white American cheese and milk in a saucepan. Always stir until the cheese melts and the mixture is smooth. Boil the tomatoes and onions until they are soft. Then add the green chilies, cumin, salt, and pepper. Mix everything together and heat it all the way through. If you want, add cilantro as a garnish. Give it to them hot with tortilla chips and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

mango landin

[sulkybabo]

A fusion twist on sushi, this Seafood Pasta Salad Sushi combines the flavors of sushi rice, seafood, pasta, and fresh vegetables for a delightful and unique culinary experience.

Ingredients: 200g sushi rice. 2 nori seaweed sheets. 100g cooked pasta penne or fusilli. 100g mixed seafood cooked shrimp, crabmeat, and/or imitation crab sticks. 1 avocado, sliced. 1/2 cucumber, julienned. 2 tablespoons mayonnaise. 1 tablespoon rice vinegar. 1 teaspoon sugar. Salt to taste.

Instructions: Follow the directions on the package to cook the sushi rice, and then add rice vinegar, sugar, and salt to taste. Wait for it to cool down. On a sushi rolling mat, put a sheet of nori. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. Put cooked pasta, a mix of seafood, avocado slices, and cucumber strips cut into thin strips in the middle of the rice. Add mayonnaise to the filling and spread it out. Use the rolling mat to roll the sushi up tight, and then use water to seal the edge. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Do it again with the rest of the nori sheets and ingredients. Add soy sauce, wasabi, and pickled ginger to the Seafood Pasta Salad Sushi before you serve it.

Prep Time: 20 minutes

Cook Time: 10 minutes

fils et navettes filsetnavettes

[sulkybabo]

These hash brown waffles are a tasty take on a traditional breakfast food. They come with a rich and tasty sausage gravy made with rosemary and sage that will please your taste buds. Great for a hearty brunch or breakfast!

Ingredients: 2 cups frozen shredded hash browns. 1/2 cup all-purpose flour. 1/2 cup grated Parmesan cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 cup milk. 1 egg. 8 ounces ground sausage. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 1/2 cups milk. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste.

Instructions: Follow the directions that came with your waffle iron to get it hot. Put the frozen hash browns, 1/2 cup of flour, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/2 teaspoon of salt in a large bowl. Mix 1/4 cup of milk and 1 egg in a different bowl using a whisk. This mixture should be poured over the hash brown mixture and mixed well. Spray cooking spray that doesn't stick on the waffle iron, then put the hash brown mix on it and close the lid. It will take about 10 to 12 minutes of cooking until the waffles are golden brown and crispy. To make the ground sausage, heat a skillet over medium-low heat and cook the sausage until it turns brown and is fully cooked. Take the sausage out of the pan and set it aside. Over medium heat, melt 2 tablespoons of butter in the same pan. Add 2 tablespoons of all-purpose flour and mix it in. Cook for one to two minutes, or until it starts to turn a little brown. Add 1 1/2 cups of milk, dried rosemary, and dried sage slowly while whisking. Keep stirring the mixture as it cooks until it gets thick and starts to simmer. Add pepper and salt to taste. Stir the cooked sausage back into the gravy until everything is hot again. Put the rosemary and sage sausage gravy on top of the crispy hash brown waffles. Have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

congreso

[sulkybabo]

This Mini Thanksgiving Popcorn is a delightful twist on the classic snack, featuring warm cinnamon, sweet maple syrup, tart dried cranberries, and crunchy pecans. It's the perfect bite-sized treat for your holiday gatherings!

Ingredients: 1/4 cup popcorn kernels. 2 tablespoons unsalted butter. 1 tablespoon maple syrup. 1/4 teaspoon cinnamon. 1/4 cup dried cranberries. 1/4 cup chopped pecans.

Instructions: Follow the directions on the package to pop the popcorn kernels. Heat a small saucepan over low heat to melt unsalted butter. Add the cinnamon and maple syrup and stir until fully incorporated. Coat the popped popcorn evenly with the maple syrup mixture by mixing it in a big bowl. Gently toss the chopped pecans and dried cranberries into the popcorn mixture. Transfer the popcorn mixture onto a parchment paper-lined baking sheet. Let the popcorn cool down and give the maple syrup mixture a good 15 minutes to solidify. Present in miniature bowls or cups for a charming Thanksgiving dessert snack!

Prep Time: 10 minutes

Cook Time: 5 minutes

mavie demums

[sulkybabo]

These Crispy Southwest Crepes are a delightful combination of savory flavors with a crispy, thin texture. Perfect for breakfast, brunch, or a quick meal.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/2 teaspoon salt. 1/2 teaspoon chili powder. 1/4 teaspoon cumin powder. 1/4 teaspoon paprika. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup cooked and seasoned ground beef or black beans for a vegetarian option. 1/4 cup shredded cheddar cheese. Salsa and sour cream for serving.

Instructions: In a blender, combine the flour, eggs, milk, melted butter, salt, chili powder, cumin powder, and paprika. Blend until smooth. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a small amount of the crepe batter into the skillet, swirling it to spread it evenly and create a thin crepe. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook the other side until golden brown as well. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Once all the crepes are cooked, fill each one with diced bell peppers, onions, tomatoes, seasoned ground beef or black beans, and shredded cheddar cheese. Fold the crepes in half, then in half again to form triangles. Place them back in the skillet to melt the cheese and heat the fillings for a minute or two on each side. Serve hot with salsa and sour cream. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

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