Sutyerak

Filtrepreneur Food Cart - Dress Uurstal Corinda - Francesco Di Traglia - Go Merry Flower - Associazione Abruzzese Buddhista

[sutyerak]

Shredded beef that is tender and full of flavor, cooked slowly in a savory sauce with Cuban flavors. Great for tacos, sandwiches, or rice.

Ingredients: 3 lbs beef chuck roast, trimmed of excess fat. 1 cup beef broth. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 bell pepper, sliced. 1 6 oz can tomato paste. 1/4 cup white vinegar. 2 tablespoons brown sugar. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper.

Instructions: Place beef in the slow cooker. In a bowl, mix together beef broth, onion, garlic, bell pepper, tomato paste, vinegar, brown sugar, cumin, oregano, salt, black pepper, and cayenne pepper. Pour mixture over beef. Cover and cook on low for 8-10 hours or high for 4-6 hours, until beef is tender and shreds easily. Shred beef using two forks, and mix well with the cooking juices. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 480 minutes

JFF DUT TC

[sutyerak]

These Cider Brined Pork Butts will take your pork experience to a whole new level. With apple cider, spices, and slow smoking, you can make meat that is tender and full of flavor that is great for any event. This dish will be a hit whether it's sliced or shred.

Ingredients: 2 pork butt roasts approximately 4-5 lbs each. 4 cups apple cider. 1 cup kosher salt. 1/2 cup brown sugar. 1 tablespoon whole black peppercorns. 1 tablespoon whole allspice. 4 bay leaves. 5 cloves garlic, smashed. 8 cups cold water. Applewood chips for smoking.

Instructions: In a large pot, combine apple cider, kosher salt, brown sugar, whole black peppercorns, whole allspice, bay leaves, and smashed garlic. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool to room temperature. Place the pork butt roasts in a large brining bag or a non-reactive container. Pour the cooled brine over the pork, ensuring it's fully submerged. Add cold water to cover the pork if needed. Seal or cover and refrigerate for 12-24 hours. Preheat your smoker to 225F 107C and add applewood chips for smoking. Remove the pork from the brine, pat dry with paper towels, and let it come to room temperature. Smoke the pork butts for approximately 6-8 hours or until the internal temperature reaches 195F 90C. Rest the smoked pork for 30 minutes before shredding or slicing. Serve and enjoy the flavorful, cider-brined smoked pork butts!

Prep Time: 30 minutes

Cook Time: 480 minutes

Crochet Knit

[sutyerak]

This paleo wedding cake recipe by The Paleo Fox Blog offers a delightful alternative for those adhering to a paleo lifestyle. Made with almond and coconut flour, sweetened with honey, and moistened with coconut oil and almond milk, this cake is both delicious and nutritious. Perfect for special occasions like weddings!

Ingredients: 4 cups almond flour. 1 cup coconut flour. 2 tsp baking soda. 1 tsp salt. 8 eggs. 1 cup coconut oil, melted. 1 cup honey. 2 tbsp vanilla extract. 1 cup unsweetened almond milk.

Instructions: Set oven temperature to 175C 350F. Butter and dust three 8-inch circular cake pans. Almond flour, coconut flour, baking soda, and salt should all be combined in a big bowl. Whisk eggs, coconut oil, honey, and vanilla extract in a separate bowl. Stirring until well combined, gradually add the wet ingredients to the dry ingredients. Until the batter is smooth, stir in almond milk. In the prepared cake pans, distribute batter equally. When a toothpick inserted into the center comes out clean, bake for 25 to 30 minutes. Cakes should be allowed to cool in their pans for ten minutes before being moved to wire racks to finish cooling.

Prep Time: 20 minutes

Cook Time: 30 minutes

CaIS applications for Linux

[sutyerak]

This creamy soup has the comforting tastes of a loaded baked potato. Great for a cozy night in or on cold days to keep warm.

Ingredients: 6 slices bacon, diced. 1 small onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 4 large russet potatoes, peeled and diced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 2 green onions, chopped.

Instructions: Select 'Saute' mode on Instant Pot and cook bacon until crispy. Remove bacon and set aside. Saute onion and garlic in bacon grease until softened. Add chicken broth, diced potatoes, salt, and pepper to the pot. Secure the lid and cook on high pressure for 10 minutes. Quick release pressure. Use an immersion blender to blend soup until smooth. Stir in heavy cream and shredded cheese until melted and creamy. Serve soup hot, topped with bacon, sour cream, and green onions.

Prep Time: 15 minutes

Cook Time: 20 minutes

Green Island Painting

[sutyerak]

This Garlicky Baked Shrimp recipe offers a burst of flavors with garlic, lemon, and spices. Perfectly cooked shrimp with a hint of heat from red pepper flakes make this dish a delightful addition to any seafood lover's table.

Ingredients: 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1/2 teaspoon paprika. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons chopped parsley.

Instructions: Preheat oven to 400F 200C. In a bowl, mix together garlic, olive oil, lemon juice, paprika, red pepper flakes, salt, and pepper. Add shrimp to the bowl and toss until well coated. Transfer shrimp to a baking dish in a single layer. Bake in the preheated oven for 8-10 minutes or until shrimp are pink and cooked through. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Meyeroff Internship Fellowship

[sutyerak]

A luxurious pasta dish featuring earthy mushrooms, savory pancetta, and a creamy white wine sauce. Perfect for a cozy dinner at home!

Ingredients: 8 oz pasta linguine or spaghetti. 4 oz pancetta, diced. 1 tablespoon olive oil. 8 oz mushrooms cremini or button, sliced. 2 cloves garlic, minced. 1/4 cup dry white wine. 1/2 cup heavy cream. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Follow the directions on the package to cook the pasta. Save half a cup of the pasta water. Remove the water and set it aside. Dice the pancetta and cook it over medium heat in a large skillet until it gets crispy. Take the pancetta out of the pan and set it aside. Leave the fat in the pan. Put olive oil in the pan. Add mushrooms to a pan and cook them until they dry out and turn golden brown. For about one minute, until the garlic smells good, add the minced garlic. Add the white wine and let it cook down until it's been cut in half. Add the heavy cream and raise the heat to a low level. Add pepper and salt to taste. Add the cooked pasta and the pasta water that you saved to the pan. Toss the pasta in the sauce to cover it. The pasta should have grated Parmesan cheese and chopped parsley on top of it. Toss it again to mix. If you want, you can serve it right away with crispy pancetta and extra Parmesan cheese on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Texas Fairs

[sutyerak]

This delicious sandwich has a chicken salad with hummus, cucumber, tomatoes, black olives, and feta cheese that tastes like it came from Greece.

Ingredients: 1 cooked chicken breast, shredded. 1/4 cup diced cucumber. 1/4 cup diced tomatoes. 2 tablespoons sliced black olives. 2 tablespoons crumbled feta cheese. 1/4 cup hummus. 4 slices whole wheat bread.

Instructions: In a bowl, mix shredded chicken, cucumber, tomatoes, black olives, and feta cheese. Spread hummus on one side of each slice of bread. Divide the chicken salad mixture evenly between two slices of bread. Top each with the remaining slices of bread to form sandwiches. Cut each sandwich in half and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Filtrepreneur Food Cart

[sutyerak]

Indulge in these delicious Vegan Oven Baked Churros that are crispy on the outside and soft on the inside, without the need for deep frying. Perfect for a guilt-free treat!

Ingredients: 1 cup all-purpose flour. 1 cup water. 2 tbsp vegan butter. 2 tbsp granulated sugar. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/4 cup granulated sugar for coating. 1 tsp ground cinnamon for coating. Cooking spray or oil for greasing.

Instructions: Preheat oven to 425F 220C. In a saucepan, combine water, vegan butter, sugar, salt, and vanilla extract. Bring to a boil over medium heat. Remove from heat and add flour. Stir until a dough forms. Transfer dough to a piping bag fitted with a star tip. Pipe dough onto a baking sheet lined with parchment paper, forming churros of desired length. Bake for 20-25 minutes or until golden brown and crisp. In a shallow bowl, mix 1/4 cup sugar and cinnamon. While churros are still warm, lightly spray or brush with oil, then roll in cinnamon-sugar mixture until coated. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Dixons Baseball Cards

[sutyerak]

This sandwiches made with vegan tofu "egg" salad are a tasty and filling plant-based alternative to egg salad. Turmeric and black salt are used to season the tofu to make it look and taste like eggs. Celery, red onion, and dill are added for flavor and crunch.

Ingredients: 1 block extra firm tofu, drained and pressed. 2 tablespoons vegan mayonnaise. 1 tablespoon Dijon mustard. 1/2 teaspoon turmeric. 1/2 teaspoon garlic powder. 1/4 teaspoon black salt kala namak. 1/4 cup celery, finely chopped. 2 tablespoons red onion, finely chopped. 1 tablespoon fresh dill, chopped. Salt and pepper, to taste. 8 slices whole grain bread. Lettuce leaves, for serving. Tomato slices, for serving. Avocado slices, for serving.

Instructions: Crumble the tofu into small pieces and put them in a medium-sized bowl. Mix in black salt, turmeric, garlic powder, black mustard, celery, red onion, dill, salt, and pepper. Combine well by mixing. Put it in the fridge for at least 30 minutes to let the flavors mix. Place a lettuce leaf on a piece of bread to make a sandwich. Add a lot of the tofu "egg" salad, tomato slices, and avocado slices on top. Add another slice of bread on top. You can eat it right away or wrap it in parchment paper to take to work for lunch.

Prep Time: 15 minutes

Cook Time: 0 minutes

Vivid Faction

[sutyerak]

These raw tahini energy bites are packed with nutrients and natural sweetness from dates. They're perfect for a quick snack or energy boost on-the-go, and they're vegan and gluten-free!

Ingredients: 1 cup dates, pitted. 1/2 cup tahini. 1/4 cup shredded coconut. 1/4 cup almonds. 1 tablespoon chia seeds. 1 tablespoon maple syrup optional. Pinch of sea salt.

Instructions: Put dates, tahini, shredded coconut, almonds, chia seeds, maple syrup if using, and a pinch of sea salt in a food processor. Blend the ingredients together until smooth. Mix the ingredients together until the dough gets sticky and sticks together when you press it between your fingers. Use your hands to form the mixture into little balls. Put the balls on a baking sheet that has parchment paper on it. Put it in the fridge for at least 30 minutes to make it firm. As a healthy snack, eat this!

Prep Time: 15 minutes

Cook Time: 0 minutes

Wheelers Well RM

[sutyerak]

A delicious mix of mincemeat and frangipane inside a crisp pastry shell. Great for holidays or any time you want to treat yourself.

Ingredients: 1 sheet of ready-rolled shortcrust pastry. 200g mincemeat. 100g ground almonds. 100g caster sugar. 100g unsalted butter, softened. 2 eggs. 1 tsp almond extract. 25g flaked almonds.

Instructions: First, heat the oven to 180C 350F and grease a tart tin. Cut off any extra pastry that sticks out from the sides of the tart pan. Cover the pastry base with the mincemeat and spread it out evenly. Put the sugar, eggs, softened butter, ground almonds, and almond extract in a bowl and mix them together until the mixture is smooth. Place the frangipane mixture on top of the mincemeat. Add the flakes of almonds on top. After the oven is hot, bake for 30 to 35 minutes, or until the filling is set and the pastry is golden. Let it cool down a bit before you serve it. Have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

#TreatYourself, #PastryPerfection, #DecadentBite, #HolidayIndulgence

Backstage Academy of Dance

[sutyerak]

Delightful vegan Christmas cookies perfect for holiday gatherings or as gifts. They are soft, chewy, and easy to customize with your favorite decorations.

Ingredients: 2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. Vegan icing and decorations optional.

Instructions: Warm the oven up to 175F 350C. Put vegan butter and maple syrup in a bowl and mix them together until they are smooth. Mix well after adding the vanilla extract and almond milk. Sift the flour, baking powder, and salt together in a different bowl. Mix the dry and wet ingredients together slowly until a dough forms. On a floured surface, roll out the dough until it's about 1/4 inch thick. Cut out the shapes you want with cookie cutters. Put the cookies on a baking sheet that has been lined with foil. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Let it cool all the way down before adding vegan icing and other decorations, if you want to.

Prep Time: 20 minutes

Cook Time: 10 minutes

Crochet Knit

[sutyerak]

These Pretty Pink Lemonade Cupcakes are a delightful treat with a refreshing twist of pink lemonade flavor. They are perfect for parties, special occasions, or just when you want to enjoy a deliciously sweet and tangy cupcake. The pink lemonade frosting adds a burst of color and extra zing to these cupcakes.

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 pink lemonade concentrate. 1/4 cup whole milk. 1 tsp vanilla extract. 1/4 cup pink food coloring optional. Zest of 1 lemon. 2 tbsp lemon juice. 1/2 cup powdered sugar for the frosting. 2 tbsp pink lemonade concentrate for the frosting. 1 cup unsalted butter, softened for the frosting. Pink food coloring optional, for the frosting. Sprinkles optional, for decoration.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and mix well after each one. If you want to add pink food coloring, vanilla extract, lemon zest, lemon juice, and milk, mix them all together. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 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. To make the frosting, beat the butter until it is smooth. Add the powdered sugar and pink lemonade concentrate little by little. If you want to make it pink, add food coloring and mix until it is smooth and fluffy. Ice the cupcakes with the pink lemonade frosting as soon as they are cool. If you want, you can decorate it with sprinkles. Enjoy your Pretty Pink Lemonade Cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

Soil Chemistry

[sutyerak]

Indulge in the delightful combination of creamy cheese filling and sweet plums atop a crisp crust.

Ingredients: 1 store-bought pie crust. 8 oz cream cheese, softened. 1/3 cup granulated sugar. 1 egg. 1 tsp vanilla extract. 4-5 ripe plums, thinly sliced. 2 tbsp apricot preserves. 1 tbsp water.

Instructions: Warm the oven up to 190C 375F. Trim any extra dough from the pie crust before pressing it into a tart pan. To make it smooth, mix cream cheese, sugar, egg, and vanilla in a bowl. Cover the crust with the cream cheese mixture. On top of the cream cheese mixture, arrange the plum slices in a circle. The crust should be golden and the filling should be set after 25 to 30 minutes in the oven. Melt the apricot preserves and water in a small saucepan over low heat. Spread the melted jam on top of the plums. Let the tart cool down before you serve it. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

LA BOTTEGA DEI MAGHI edicola

[sutyerak]

Indulge in the rich and gooey goodness of Butterscotch Brownie Cupcakes. These treats are perfect for satisfying your sweet tooth cravings. The combination of chocolate, butterscotch, and optional walnuts creates a delightful dessert that's sure to be a hit!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup butterscotch chips. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, mix the melted butter and sugar until well combined. Add the eggs and vanilla extract to the butter-sugar mixture, and beat until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the butterscotch chips and chopped walnuts if using. Scoop the batter into 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 comes out with a few moist crumbs. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can optionally frost or decorate the cupcakes as desired. Enjoy your delicious Butterscotch Brownie Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Second Church of Christ

[sutyerak]

Enjoy a tasty dessert that is still keto-friendly with this Strawberry Rhubarb Crisp. Fresh strawberries and rhubarb give it a sweet-tart taste, and the almond flour and coconut flour crumble on top makes it extra crunchy. It's also low in carbs and gluten-free, so it's great for people who are on a ketogenic or gluten-free diet.

Ingredients: 2 cups sliced strawberries. 2 cups chopped rhubarb. 1/4 cup granulated erythritol. 1/2 tsp vanilla extract. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup granulated erythritol. 1/4 cup sliced almonds. 1/4 cup unsalted butter, chilled and cubed. 1/2 tsp cinnamon. Pinch of salt.

Instructions: Set the oven to 350F 175C and heat it up. Put the chopped rhubarb, sliced strawberries, 1/4 cup erythritol, and vanilla extract in a bowl. After you're done, set it aside for 10 minutes. Add the sliced almonds, cinnamon, a pinch of salt, 1/4 cup of erythritol, and mix them all together in a different bowl. Mix the butter that has been chilled into the flour mixture until it looks like big crumbs. Spread the strawberry-rhubarb mix out evenly in a baking dish. On top of the fruit, sprinkle the crumbs. It should be baked in a hot oven for 30 to 35 minutes, or until the top is golden brown and the fruit starts to bubble. Allow it to cool a bit before serving. Have fun warm!

Prep Time: 15 minutes

Cook Time: 35 minutes

Eastern Elementary School

[sutyerak]

These chicken verde wraps with only 4 ingredients are a quick and tasty way to make a meal. You can use them to make tacos, enchiladas, or a lunch or dinner that you can freeze. You can quickly make a tasty and filling meal with just four easy-to-find items.

Ingredients: 2 cups cooked shredded chicken. 1 cup green salsa salsa verde. 1 cup shredded cheese your choice of type. 4 large tortillas.

Instructions: Put the green salsa and shredded chicken in a bowl and mix them together. To cover the chicken with the salsa, mix it well. Lay out a tortilla on a clean, flat surface. Put some of the chicken and salsa mixture in the middle of the tortilla. Place a quarter cup of cheese shreds on top of the chicken mix. The tortilla can be made into a wrap by folding the sides in and then rolling it up tight. Do it again with the rest of the tortillas and filling. On medium heat, warm up a big pan. Lay the wraps on the pan seam-side down. Cook for two to three minutes on each side, or until they are golden brown and the cheese is melted. Hot Chicken Verde Wraps should be served. You can use them to make tacos, enchiladas, or a meal that you can freeze.

Prep Time: 10 minutes

Cook Time: 10 minutes

les nepalais de lapcha