the vie society

[theviesociety]

Adding salty salami and sweet peas to this creamy ravioli dish makes it taste even better. It's all mixed together in a rich Parmesan cream sauce.

Ingredients: 1 lb cheese ravioli. 1 cup frozen peas. 4 oz diced salami. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh chopped parsley for garnish.

Instructions: Cook ravioli according to package instructions, adding peas during the last 3 minutes of cooking. Drain and set aside. In a large skillet, cook diced salami over medium heat until slightly crispy. Add minced garlic and cook for another minute. Reduce heat to low and pour in heavy cream. Stir in grated Parmesan cheese until melted and creamy. Add cooked ravioli and peas to the skillet, tossing gently to coat in the creamy sauce. Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.

Gerald C

[theviesociety]

These popsicles are great for the summer because they have the sweet taste of strawberries and the sour taste of kiwis.

Ingredients: 2 cups strawberries, hulled and chopped. 2 kiwis, peeled and sliced. 1/4 cup honey or maple syrup. 1/4 cup water.

Instructions: In a blender, combine strawberries, honey/maple syrup, and water. Blend until smooth. Pour the strawberry mixture into popsicle molds, filling them about halfway. Add a few slices of kiwi into each mold. Insert popsicle sticks and freeze for at least 4 hours or until solid. To remove the popsicles from the molds, run them under warm water for a few seconds.

Noah Burke

[theviesociety]

Indulge in the rich and nutty flavors of cream cheese and pistachios with these irresistibly soft and chewy cookies. Perfect for a cozy treat or special occasions.

Ingredients: 1 cup cream cheese, softened. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped pistachios.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened cream cheese, butter, and granulated sugar until smooth and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped pistachios, distributing them evenly throughout the dough. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cream cheese pistachio cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Carson R

[theviesociety]

With this simple ice cream cake, you can enjoy the delicious mix of Milo and creamy ice cream. With its rich flavor and smooth texture, this dessert is great for any event and will satisfy your sweet tooth.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1/2 cup Milo powder. 1 teaspoon vanilla extract. 1/2 cup crushed chocolate biscuits.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Mix the Milo powder, sweetened condensed milk, and vanilla extract in slowly until everything is well mixed. Put half of the broken chocolate cookies on the bottom of a loaf pan or cake tin. Cover the biscuits with half of the ice cream mixture and spread it out evenly. Do it again with the rest of the ice cream mixture and crushed cookies. Put plastic wrap over the pan and freeze for at least 6 hours or overnight until the food is firm. Let the ice cream cake sit at room temperature for a few minutes so it gets a little softer before you serve it. Cut it up and serve it. If you want, you can add more Milo powder or chocolate syrup on top.

Toby Grant

[theviesociety]

A flavorful and creamy Instant Pot Chicken Tikka Masala paired with Cooling Raita, creating a delightful Indian-inspired meal.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup plain yogurt. 1 tablespoon ginger-garlic paste. 1 tablespoon garam masala. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 1 teaspoon turmeric. 1 teaspoon chili powder. 1 teaspoon paprika. Salt to taste. 1 can 14 oz diced tomatoes. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon tomato paste. 1/2 cup heavy cream. Fresh cilantro, chopped, for garnish. Cooked basmati rice, for serving.

Instructions: Add yogurt, ginger-garlic paste, garam masala, cumin, coriander, turmeric, chili powder, paprika, and salt to a bowl. Mix the chicken in there. Let it sit for at least 30 minutes. Set the Instant Pot to "Saut" mode. Put in some oil and cook the garlic and onions until they turn golden brown. When you put the chicken in the Instant Pot, make sure it gets brown on all sides. Add the tomato paste and diced tomatoes and mix well. Get out of "Saut" mode. Turn on "Manual" and close the Instant Pot lid. Set the timer for 8 minutes at high pressure. After cooking, quickly let the pressure go down. Add heavy cream and stir. Let the sauce cook for a few minutes to thicken it up. Put cooked basmati rice on the plate and top it with the Chicken Tikka Masala. Add fresh cilantro on top. To make Cooling Raita, mix yogurt with cucumber, mint, salt, and cumin that has been diced. Put it next to the Chicken Tikka Masala.

Ryan Duran

[theviesociety]

Calzone Napoletano Classico is a traditional Italian stuffed pizza with a crispy crust and a gooey, cheesy filling. This version uses creamy Bocconcini cheese along with classic Mediterranean toppings for a satisfying and flavorful meal.

Ingredients: 1 pizza dough homemade or store-bought. 8 ounces 225g of Bocconcini cheese, sliced or torn into small pieces. 1/2 cup 120ml tomato sauce. 1/4 cup 30g grated Parmesan cheese. 1/4 cup 30g sliced black olives. 1/4 cup 30g sliced green bell pepper. 1/4 cup 30g sliced red onion. 2 cloves garlic, minced. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. Salt and pepper to taste. Olive oil for brushing.

Instructions: Warm your oven up to 475F 245C and put a baking sheet or pizza stone inside to get hot. On a lightly floured surface, roll out the pizza dough to the thickness you want. Calzone Napoletano is usually about 10 to 12 inches across. Cover half of the dough with a thin layer of tomato sauce. Leave a border around the edge to seal it. The tomato sauce should have black olives, green bell pepper, red onion, minced garlic, dried oregano and basil, salt, and pepper added on top of it. Carefully fold the other half of the dough over the toppings to make the shape of a half-moon. To seal, press the edges together hard. For a golden crust, brush olive oil on top of the calzone. Cut a few small holes in the top with a knife to let the steam escape while it's baking. Place the calzone on the pizza stone or baking sheet that has already been heated. Bake for 12 to 15 minutes, or until the crust is golden brown and crispy. Take it out of the oven and let it cool down for a few minutes. Then cut it into pieces and serve. Have fun with your tasty Calzone Napoletano Classico with Bocconcini cheese!

Dale Garner

[theviesociety]

These Peanut Butter and Jelly Waffles are a delightful twist on a classic breakfast favorite. The fluffy waffles are infused with creamy peanut butter and topped with your choice of sweet jelly or jam. They're perfect for a fun and indulgent breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup peanut butter. 1 egg. 2 tablespoons melted butter. 1/2 cup your favorite jelly or jam. Cooking spray or additional butter for waffle iron.

Instructions: Follow the directions that came with your waffle iron to get it hot. Mix the sugar, baking powder, baking soda, and salt in a bowl with a whisk. Whisk the peanut butter, egg, buttermilk, and melted butter together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Grease your waffle iron with cooking spray or butter after it's been heated up. Depending on the size of your waffle iron, pour enough batter on it to cover the waffle grid. Close the waffle iron and cook it as directed by the manufacturer. Usually, this takes between 3 and 5 minutes, or until the waffles are golden brown and crisp. Carefully take the waffle out of the pan and do it again with the rest of the batter. Put your favorite jam or jelly on top of your warm peanut butter and jelly waffles. You can also put more peanut butter on top if you want to! Enjoy your tasty waffles that you made yourself with a twist!

Erica

[theviesociety]

These Gluten-Free Coconut Battered Shrimp are a crispy and flavorful treat that's perfect for any occasion. The combination of shredded coconut and gluten-free flours creates a crunchy and satisfying coating for the tender shrimp inside.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded unsweetened coconut. 1/2 cup gluten-free rice flour. 1/2 cup gluten-free cornstarch. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. 2 large eggs, beaten. 1/2 cup coconut milk. Cooking oil for frying.

Instructions: You can put the rice flour, cornstarch, salt, black pepper, paprika, and garlic powder in a bowl and mix them all together. This is the batter mix for you. To make the wet mixture, beat the eggs and add the coconut milk to another bowl. In a deep pot or frying pan, heat the oil to 350F 175C. Let any extra water drip off of each shrimp as you dip it in the wet mixture. Then, coat them all over with the coconut batter mix. Slowly add the shrimp to the hot oil and cook for three to four minutes on each side, until they are golden brown and crispy. Put the shrimp that have been dipped in coconut batter on a plate lined with paper towels to drain off the extra oil. Put it on the table hot and dip it in your favorite gluten-free sauce or squeeze some fresh lime juice on top. Have fun with your tasty gluten-free coconut-battered shrimp!

Roy Elliott