Things I Put On My DogGÇÖs Head

sahara restaurant - Olivias Wonderland of Taste - Dos Amigos - Jennifer Crow - pixelos

[thingsiputonmydogshead]

These Buffalo Chicken Salad Sandwiches are a delicious twist on the classic buffalo chicken flavor. Tender shredded chicken is mixed with tangy buffalo sauce, creamy ranch dressing, and flavorful blue cheese, then served on toasted buns for a satisfying meal.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup buffalo sauce. 1/2 cup ranch dressing. 1/4 cup crumbled blue cheese. 1/4 cup chopped celery. Salt and pepper to taste. 8 sandwich buns. Lettuce leaves optional. Tomato slices optional.

Instructions: Place chicken breasts in the slow cooker. Pour buffalo sauce over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender. Remove chicken from slow cooker and shred using two forks. In a large bowl, mix shredded chicken with ranch dressing, blue cheese, chopped celery, salt, and pepper. Toast sandwich buns in the oven or on a skillet. Assemble sandwiches by placing a generous amount of buffalo chicken salad on each bun. Top with lettuce leaves and tomato slices if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Color Fun Dogs

[thingsiputonmydogshead]

Big Mac Sliders are a fun and miniaturized version of the classic Big Mac sandwich from a well-known fast-food chain. These bite-sized sliders are perfect for parties or as a satisfying snack anytime.

Ingredients: 1 pound ground beef. 1/4 cup diced onions. Salt and pepper to taste. 12 slider buns. 12 slices American cheese. 1/2 cup shredded lettuce. 1/4 cup diced pickles. 1/4 cup thousand island dressing. Sesame seeds optional.

Instructions: Preheat your grill or stovetop skillet over medium-high heat. In a mixing bowl, combine the ground beef, diced onions, salt, and pepper. Mix well. Form the beef mixture into 12 small patties, slightly larger than the slider buns. Place the patties on the grill or skillet and cook for about 2-3 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of American cheese to each patty and allow it to melt. Slice the slider buns in half and lightly toast them on the grill or in a toaster. To assemble the sliders, spread a dollop of thousand island dressing on the bottom half of each bun. Place a cooked beef patty with melted cheese on top of the dressing. Add shredded lettuce and diced pickles on top of the patty. Place the top half of the bun over the toppings. If desired, sprinkle sesame seeds on top of the buns for an extra touch. Serve the Big Mac Sliders immediately with your favorite side dishes. Enjoy your delicious homemade Big Mac Sliders!

Prep Time: 15 minutes

Cook Time: 10 minutes

Click Boost

[thingsiputonmydogshead]

It's delicious to eat barbecued shrimp with cheese grits because the grilled shrimp is smoky and the cheese grits are rich and creamy. Adding the barbecue sauce gives it a spicy kick, making the whole thing taste great.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup grits. 2 cups shredded cheddar cheese. 1/2 cup butter. 1/4 cup barbecue sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon cayenne pepper. Salt and black pepper to taste. Chopped green onions for garnish.

Instructions: As directed on the package, cook the grits. Once they are done, add the butter and shredded cheddar cheese and stir them in until they melt and become creamy. Stay warm. Whisk together the garlic, smoked paprika, cayenne pepper, salt, and black pepper in a bowl. Add the shrimp and mix well. Toss until all the shrimp are covered. Warm up the grill over medium-high heat. Put shrimp that has been marinated on skewers and grill them for two to three minutes on each side, or until they turn pink and opaque. Brush barbecue sauce on the shrimp at the very end of the cooking time to make them taste even better. Put the shrimp that you cooked on the grill on top of the cheese grits. Add some chopped green onions on top, and serve hot. Enjoy the perfect mix of creamy and spicy tastes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Jornadas de detectives y astronautas

[thingsiputonmydogshead]

Indulge in the perfect blend of sweet and savory with this vegan pear gorgonzola pizza. The creamy vegan cheese pairs beautifully with the sweetness of ripe pears, all enhanced by the tangy balsamic glaze and crunchy walnuts. It's a delightful dish that will impress vegans and non-vegans alike!

Ingredients: 1 pre-made vegan pizza crust. 1 ripe pear, thinly sliced. 1 cup vegan Gorgonzola-style cheese, crumbled. 2 tablespoons balsamic glaze. 2 tablespoons chopped walnuts. 1 tablespoon olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Arugula for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Use olive oil to coat the pizza crust that has already been made. Spread the pear slices out on top of the crust. Cover the pear slices with the vegan Gorgonzola-style cheese. Spread the balsamic glaze on top of the pizza. Add dried thyme and chopped walnuts on top. Add pepper and salt to taste. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the toppings are bubbly. Take it out of the oven and let it cool down a bit. Add fresh arugula as a garnish before serving. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Advising to Transgress

[thingsiputonmydogshead]

A hearty and comforting stew featuring classic flavors of stuffed peppers, cooked to perfection in a slow cooker.

Ingredients: 1 lb ground beef. 1 cup uncooked white rice. 4 large bell peppers, any color, halved and seeded. 1 can 15 oz tomato sauce. 1 can 14.5 oz diced tomatoes, undrained. 1 cup beef broth. 1 small onion, chopped. 2 cloves garlic, minced. 1 teaspoon Italian seasoning. Salt and pepper to taste. Shredded cheese for garnish optional.

Instructions: In a skillet, brown ground beef over medium heat. Drain excess fat. In a large bowl, mix cooked ground beef, uncooked rice, tomato sauce, diced tomatoes, beef broth, chopped onion, minced garlic, Italian seasoning, salt, and pepper. Place bell pepper halves in the bottom of the slow cooker. Stuff each pepper half with the beef and rice mixture. Pour any remaining mixture around the peppers in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until peppers are tender and rice is cooked through. Serve hot, garnished with shredded cheese if desired.

Prep Time: 20 minutes

Cook Time: 360 minutes

amersham fair organ museum

[thingsiputonmydogshead]

Enjoy the rich flavor combination of these toasted coconut and ginger-infused shortbread cookies. The warm ginger complements the nutty toasted coconut perfectly, creating a treat that is both comforting and indulgent.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup toasted coconut flakes. 2 tsp ground ginger. 1/4 tsp salt.

Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the ground ginger and salt to the butter-sugar mixture, and mix until well combined. Gradually add the all-purpose flour to the mixture, mixing until a dough forms. Be careful not to overmix. Fold in the toasted coconut flakes, ensuring even distribution throughout the dough. Shape the dough into a log or desired cookie shapes, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes. Once chilled, slice the dough into rounds if you shaped it into a log. Place the cookie rounds on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once completely cooled, the cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

contemporary china studies 2022

[thingsiputonmydogshead]

Sourdough pancakes are a delightful twist on traditional pancakes, featuring a tangy flavor and fluffy texture. They are perfect for a leisurely breakfast or brunch.

Ingredients: 1 cup sourdough starter. 1/2 cup all-purpose flour. 1/2 cup milk. 1 egg. 2 tablespoons sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: Sourdough starter, all-purpose flour, and milk should all be mixed together in a bowl. Mix everything together well. Let the bowl sit at room temperature for at least 6 hours or overnight. You can cover it with plastic wrap or a clean kitchen towel. Sourdough will be able to ferment and get better tasting this way. Add the egg, sugar, baking soda, salt, and vanilla extract to the sourdough mixture after the fermentation time is over. Stir everything together until it's well mixed. Grease the pan with oil or butter and heat it over medium-high heat. For each pancake, pour 1/4 cup of the sourdough pancake batter onto the hot pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter, adding more oil or butter to the pan as needed. If you want to serve the sourdough pancakes warm, you can use maple syrup, fresh berries, or whipped cream rather than sugar. Enjoy your tasty sourdough pancakes that you made yourself!

Prep Time: 15 minutes

Cook Time: 15 minutes

Miss Garfield

[thingsiputonmydogshead]

Indulge in the classic flavors of s'mores with a twist! These S'mores Stuffed Cookies are a delightful treat for back-to-school or any time you crave a gooey and chocolatey cookie.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup graham cracker crumbs. 1 cup chocolate chips. 1 cup mini marshmallows.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. This recipe calls for graham cracker crumbs, chocolate chips, and mini marshmallows to be mixed in. Take a tablespoon of cookie dough and press it down in your hand. Put some mini marshmallows and chocolate chips in the middle of the dough. Then, fold the dough around the filling to make a ball. Do it again with the rest of the dough and filling. When the baking sheet is ready, put the stuffed cookie dough balls on it, leaving space between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. With milk or your favorite drink, these S'mores Stuffed Cookies are a great treat!

Prep Time: 20 minutes

Cook Time: 12 minutes

Mazibuko Productions

[thingsiputonmydogshead]

Filipino Monggo Ice Candy Pop 09 is a delightful frozen treat made from mashed monggo beans, coconut milk, condensed milk, and sugar. It's a popular street food in the Philippines enjoyed by people of all ages, especially during hot summer days.

Ingredients: 1 cup monggo beans, boiled and mashed. 1 cup coconut milk. 1 cup condensed milk. 1 cup sugar. 1 teaspoon vanilla extract. Ice candy plastic bags.

Instructions: In a blender, combine boiled and mashed monggo beans, coconut milk, condensed milk, sugar, and vanilla extract. Blend until smooth. Pour the mixture into ice candy plastic bags, leaving some space at the top for tying. Seal the bags tightly and freeze for at least 6 hours or until completely frozen. Once frozen, enjoy your Filipino Monggo Ice Candy Pop!

Prep Time: 15 minutes

Cook Time: 0 minutes

3 spice dance

[thingsiputonmydogshead]

Pan-fried halibut fillets are served with a vibrant kiwi berry salsa, creating a refreshing and flavorful seafood dish.

Ingredients: 2 halibut fillets 6 oz each. Salt and pepper to taste. 1 tablespoon olive oil. 1 kiwi, peeled and diced. 1/2 cup mixed berries such as strawberries, blueberries, raspberries, diced. 1/4 red onion, finely chopped. 1 jalapeno pepper, seeded and minced. 2 tablespoons chopped fresh cilantro. 1 tablespoon lime juice. 1 tablespoon honey.

Instructions: You should season both sides of the halibut fillets with salt and pepper. In a pan, heat the olive oil over medium-high heat. If you want the halibut to be golden brown and cooked all the way through, cook it for three to four minutes on each side. In the meantime, mix kiwi, mixed berries, red onion, jalapeo pepper, cilantro, lime juice, and honey in a bowl. Combine well by mixing. Take the halibut out of the pan and serve it with kiwi berry salsa on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

kendy wisantama

[thingsiputonmydogshead]

This tart recipe yields a perfectly crisp and buttery crust that pairs beautifully with any tart filling. Follow these steps to ensure your tart crust turns out flawless every time.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 2 tablespoons ice water.

Instructions: In a food processor, pulse together flour, sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse crumbs. In a small bowl, whisk together egg yolk and ice water. Pour egg mixture into the food processor and pulse until dough comes together. Turn out dough onto a lightly floured surface and knead briefly until smooth. Wrap dough in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 375F 190C. Roll out dough on a floured surface to fit tart pan. Press dough into tart pan and trim excess. Prick bottom of crust with a fork and chill for 15 minutes. Line tart shell with parchment paper and fill with pie weights or dried beans. Bake crust for 15 minutes, then remove weights and parchment paper. Return crust to oven and bake for an additional 10-15 minutes, or until golden brown. Allow crust to cool completely before filling.

Prep Time: 20 minutes

Cook Time: 30 minutes

waldorf mataro

[thingsiputonmydogshead]

Delicious and easy-to-make vegan crepes made with chickpea flour and almond milk. These crepes are gluten-free and perfect for a wholesome breakfast or dessert option.

Ingredients: 1 cup chickpea flour. 1 cup almond milk. 2 tablespoons melted coconut oil. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, whisk together chickpea flour, almond milk, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt until smooth batter forms. Let the batter sit for about 10 minutes to thicken. Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the skillet and swirl it around to spread evenly. Cook for about 2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter. Serve warm with your favorite toppings like fresh fruit, vegan chocolate spread, or dairy-free whipped cream.

Prep Time: 15 minutes

Cook Time: 20 minutes

black hawk counselor

[thingsiputonmydogshead]

A bright take on the classic carbonara dish is this Lemony Zucchini Carbonara with Chilli. The creamy egg and Parmesan sauce goes well with the sour and spicy chili and lemon. The soft zucchini adds freshness and texture. You can make this quick and tasty pasta dish any day of the week.

Ingredients: 300g spaghetti. 2 medium zucchinis, thinly sliced. 4 cloves garlic, minced. 2 tbsp olive oil. 4 slices bacon, chopped. 2 large eggs. 1/2 cup grated Parmesan cheese. 1 lemon, zest and juice. 1/2 tsp red pepper flakes. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. Put in the chopped bacon and cook it until it gets crispy. Take the bacon out of the pan and set it aside. Put chopped garlic and sliced zucchinis in the same pan. About 5 to 6 minutes, or until the zucchini is soft. Mix the eggs, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and pepper in a small bowl with a whisk. Toss the cooked spaghetti and zucchini together in the pan after adding it. Take the pan off the heat and quickly add the egg mixture. The leftover heat will cook the eggs and make the sauce creamy. If the sauce is too thick, add some of the pasta water that you saved until it's the right consistency. Add the cooked bacon and mix it in. Check the seasoning and make changes if needed. If you want, you can serve it hot with chopped parsley and extra Parmesan cheese on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Pulse

[thingsiputonmydogshead]

These vegan, gluten-free cookies are rich, chocolatey, and perfectly balanced with a hint of smoked sea salt. They're easy to make and are sure to satisfy any chocolate craving.

Ingredients: 1 1/2 cups 240g dairy-free dark chocolate chips or chopped dark chocolate. 3 tablespoons 45ml coconut oil. 1/2 cup 125ml coconut sugar. 2 tablespoons 30ml unsweetened almond milk. 1 teaspoon vanilla extract. 1/2 cup 60g almond flour. 1/4 cup 30g unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon smoked sea salt, plus extra for sprinkling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium saucepan, melt the chocolate chips and coconut oil over low heat, stirring until smooth. Remove from heat and stir in the coconut sugar, almond milk, and vanilla extract until well combined. Add the almond flour, cocoa powder, baking powder, and smoked sea salt, stirring until just combined. Drop spoonfuls of the dough onto the prepared baking sheet, flattening slightly with the back of the spoon. Sprinkle with additional smoked sea salt. Bake for 10-12 minutes, or until set. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

physician assistant student association pasa

[thingsiputonmydogshead]

These Brown Butter Bourbon Spice Cookies have a rich, nutty flavor that is enhanced by the warmth of bourbon and a blend of aromatic spices. Ideal for special occasions or whenever you crave a warm cookie.

Ingredients: 1 cup unsalted butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 tablespoons bourbon. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup chopped pecans or walnuts optional. 1/4 cup granulated sugar for rolling.

Instructions: Melt the butter over medium-low heat in a saucepan. Keep cooking, stirring every now and then, until the butter turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. Put the cooled brown butter, granulated sugar, and brown sugar in a mixing bowl. Mix everything together well. To the butter and sugar mix, add the egg, vanilla extract, and bourbon. Mix until it's nice and smooth. Mix the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. If you want to use nuts, chop up some pecans or walnuts and fold them into the cookie dough. The dough should be put in the fridge for at least one to two hours, or until it is firm. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put 1/4 cup of white sugar into a small bowl. Make tablespoon-sized balls out of the chilled cookie dough, and then coat each one in granulated sugar. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. Use the bottom of a glass or your palm to gently press down on each dough ball. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

VT Elite Team

[thingsiputonmydogshead]

You can eat these colorful spring rolls. They are filled with vermicelli noodles, shredded carrots, cucumber, and a variety of colorful flowers. The homemade dipping sauce has just the right amount of sweet, savory, and sour flavors, and the fresh herbs and lettuce make the dish bright and crunchy.

Ingredients: 8 spring roll wrappers. 1 cup cooked vermicelli noodles. 1 cup shredded carrots. 1 cup shredded cucumber. 1 cup mixed edible flowers such as pansies, nasturtiums, and violets. 1/2 cup fresh cilantro leaves. 1/4 cup mint leaves. 1/4 cup Thai basil leaves. 8 lettuce leaves. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon grated ginger. 1 teaspoon minced garlic. Water for sealing the rolls.

Instructions: In a large bowl, mix together cooked vermicelli noodles, shredded carrots, shredded cucumber, mixed edible flowers, cilantro leaves, mint leaves, and Thai basil leaves. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dipping sauce. Prepare a clean, flat surface for rolling the spring rolls and a shallow dish of warm water. Dip one spring roll wrapper into the warm water for a few seconds until it softens. Lay the softened wrapper flat on the surface. Place a lettuce leaf in the center of the wrapper. Spoon a portion of the noodle and vegetable mixture onto the lettuce leaf. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling ingredients. Serve the spring rolls with the prepared dipping sauce.

Prep Time: 20 minutes

Cook Time: 0 minutes

once upon a wish

[thingsiputonmydogshead]

Indulge in these delicious vegan blondies filled with the sweetness of white chocolate chips and the tartness of fresh raspberries. They're perfect for satisfying your sweet cravings without any animal products.

Ingredients: 1 cup all-purpose flour. 1/2 cup vegan butter, melted. 1 cup light brown sugar. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan white chocolate chips. 1/2 cup fresh raspberries.

Instructions: Set the oven to 350F 175C and heat it up. A 8x8-inch baking dish should be greased. Melted vegan butter and brown sugar should be mixed together well in a mixing bowl. It will be smooth after you add the vanilla extract and almond milk. Just until they are mixed in, add the flour, baking powder, and salt. Add the white chocolate chips and raspberries that are vegan slowly. Spread the batter out evenly in the baking dish that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Wait 10 minutes before cutting the blondies into squares. Let them cool in the baking dish. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Erdly kzpkori templomai s vrai