Julian Schratter

Carroll Packer - veronica couto - Original Italian Pizza - contemporary china studies 2022 - birmingham ordinariate group

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A low-carb twist on a classic favorite, these Keto Ham and Cheese Hot Pockets are perfect for a quick and satisfying meal or snack.

Ingredients: 1 cup almond flour. 2 cups shredded mozzarella cheese. 2 oz cream cheese. 1 egg. 1/2 tsp baking powder. 1/4 tsp garlic powder. 1/4 tsp onion powder. 1/4 tsp Italian seasoning. 1/2 cup diced ham. 1/4 cup diced green bell pepper. 1/4 cup diced onion.

Instructions: Warm the oven up to 190C 375F. In a bowl that can go in the microwave, melt the cream cheese and mozzarella together for 30 seconds at a time until they are fully mixed and melted. Whisk the egg, baking powder, garlic powder, onion powder, and Italian seasoning together in a different bowl. Knead the almond flour mixture into the melted cheese mixture until a dough forms. Split the dough into 4 equal pieces. Place each piece between two pieces of parchment paper and roll it out into a rectangle shape. Dice the ham, green bell pepper, and onion and put them in a small bowl. On one half of each rectangle of dough, put a spoonful of the ham and vegetable mix. Press the edges of the other half of the dough together to make a pocket. Fold it over the filling and press them together. Put the hot pockets on a baking sheet that has parchment paper on it. Put it in the oven for 15 to 18 minutes, or until it turns golden brown and is fully cooked. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 15 minutes

shulincc

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Smoked hot dogs, pineapple, crispy bacon, and a tangy BBQ mayo sauce are all mixed together in Hawaiian Dogs to make a tasty snack. These tasty hot dogs are great for summer barbecues or any time you want to make your food taste more Hawaiian.

Ingredients: 4 hot dog buns. 4 beef hot dogs. 4 pineapple slices. 4 strips of cooked bacon. 1/2 cup diced red onion. 1/2 cup diced bell peppers red and green. 1/4 cup BBQ sauce. 1/4 cup mayonnaise. 1/4 cup shredded cheddar cheese. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put the pineapple slices on the grill and brush them with vegetable oil. Grill them for two minutes on each side, or until they have grill marks. Take it out and set it aside. It will take about 4 to 5 minutes of grilling the hot dogs until they are hot all the way through and have grill marks. Get a small bowl and mix the BBQ sauce and mayonnaise together. This will make a BBQ mayo sauce. On each hot dog bun, put a grilled pineapple slice. On top of the pineapple slice, put a hot dog that has been grilled. Put a piece of cooked bacon on top of the hot dog. On top of the bacon, put diced red onion and bell pepper. Add the BBQ mayo sauce on top of the toppings. Add some chopped cheddar cheese on top. Add a little salt and pepper to taste to finish. Serve your Hawaiian Dogs right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dos Amigos

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No more waffles that are soggy! This recipe for crispy waffles makes waffles that are easy to make at home and are golden and delicious.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 1/4 cups milk. 1/3 cup vegetable oil. 1 egg. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the egg and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Lightly grease the waffle iron with non-stick cooking spray or a small amount of oil. Pour the waffle batter onto the preheated waffle iron, using the recommended amount for your specific waffle iron size. Close the waffle iron and cook until the waffles are golden brown and crisp, following the manufacturer's suggested cooking time. Carefully remove the waffles from the iron and serve them immediately. You can keep them warm in a low-temperature oven while cooking the rest, if needed. Top with your favorite waffle toppings, such as maple syrup, fresh berries, whipped cream, or powdered sugar. Enjoy your crispy waffles!

Prep Time: 10 minutes

Cook Time: 15 minutes

sahara restaurant

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This Cranberry Moscow Mule is a fun take on the classic Moscow Mule. Its bright color and cool taste make it perfect for holiday parties.

Ingredients: 2 oz vodka. 1 oz cranberry juice. 1/2 oz fresh lime juice. 4 oz ginger beer. Fresh cranberries and lime slices, for garnish.

Instructions: Fill a copper mug with ice cubes. Pour vodka, cranberry juice, and lime juice over the ice. Top with ginger beer and stir gently to combine. Garnish with fresh cranberries and lime slices. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

shrewsbury steampunk spectacular

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Spicy Homemade Ziti and Cheese with Jalapeno Peppers is a fiery twist on classic baked ziti. Creamy cheese sauce with a kick of jalapenos creates a deliciously spicy dish that will satisfy your craving for comfort food with a spicy kick.

Ingredients: 1 lb ziti pasta. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup chopped jalapeno peppers. 1/4 cup butter. 1/4 cup all-purpose flour. 2 cups milk. 1 tsp garlic powder. 1/2 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the package to cook the ziti. Then, drain it and set it aside. Melt the butter in a saucepan over medium-low heat. Add the flour and mix it in until the mixture is smooth. Whisk in the milk, garlic powder, cayenne pepper, salt, and pepper one tablespoon at a time. Stir and cook until it gets thick. Mix in the Parmesan and mozzarella cheeses until they melt and become smooth. Mix cooked ziti, jalapeno peppers, and cheese sauce in a large bowl until everything is well coated. Put the mixture in a baking dish that has been greased. Put it in the oven for 25 to 30 minutes, or until the top is bubbly and golden brown. Before you serve it, let it cool down for a while. If you want, you can add more chopped jalapenos as a garnish.

Prep Time: 20 minutes

Cook Time: 30 minutes

Miss Garfield

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Ring in the New Year with these delightful clock-shaped cookies that are as fun to make as they are to eat. Decorate them with royal icing to resemble countdown clocks and celebrate the arrival of the new year in style!

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Royal icing black, white, and assorted colors.

Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. In a different large bowl, beat the butter and sugar together until they are fluffy and light. Add the egg and vanilla extract and mix them in well. Mix the dry ingredients into the wet ingredients one at a time until the dough comes together. Make two equal pieces of dough, flatten them into discs, wrap them in plastic wrap, and put them in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. On a floured surface, roll out one piece of dough to about 1/4-inch thickness. Cut out clock shapes with cookie cutters that look like clocks and put them on baking sheets that have been prepared. For 8 to 10 minutes, or until the edges are just beginning to turn golden. After baking, let the cookies cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely. Follow the directions on the package to make the royal icing. Then, divide it into black, white, and different colored parts. With the black royal icing, pipe clock numbers and hands onto the cookies once they are completely cool. This will make them look like clocks. Let the black icing dry for a few minutes before adding more details and decorations with white and other colors. Before you serve the cookies or put them away in an airtight container, let the royal icing fully set. These Clock Cookies for New Year's Eve are ready to be eaten at your party!

Prep Time: 30 minutes

Cook Time: 10 minutes

AP Seminar

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These Thai Pork Sliders are packed with Thai-inspired flavors, combining ground pork with cilantro, garlic, ginger, and a delicious sauce. Perfect for a party or a quick dinner!

Ingredients: 1 lb ground pork. 1/4 cup breadcrumbs. 1/4 cup cilantro, chopped. 2 cloves garlic, minced. 1 shallot, minced. 1 tsp ginger, grated. 1 tbsp soy sauce. 1 tbsp fish sauce. 1 tbsp lime juice. 1/2 tsp red pepper flakes. Slider buns. Lettuce leaves. Sliced cucumber. Sliced red onion. Sriracha mayo.

Instructions: In a bowl, combine ground pork, breadcrumbs, cilantro, garlic, shallot, and ginger. Add soy sauce, fish sauce, lime juice, and red pepper flakes to the mixture. Mix well. Form the mixture into small patties, suitable for slider buns. Heat a grill or pan over medium-high heat and cook the pork patties for about 3-4 minutes per side or until cooked through. Toast the slider buns on the grill for a minute or until they are lightly browned. Assemble the sliders by placing a lettuce leaf on the bottom bun, followed by a pork patty. Top with cucumber slices and red onion slices. Spread Sriracha mayo on the top bun, then place it on top of the sliders. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

VT Elite Team

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Angeled Eggs are a heavenly twist on the classic deviled eggs. They are perfect as an appetizer or party snack.

Ingredients: 6 large eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon white vinegar. Salt and pepper to taste. Paprika for garnish. Fresh chives for garnish.

Instructions: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to low and simmer for 10-12 minutes. Transfer the boiled eggs to an ice bath to cool for a few minutes. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Mash the egg yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth. Spoon the yolk mixture into the egg white halves or pipe it in for a neater presentation. Sprinkle paprika and garnish with fresh chives. Refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 12 minutes

amersham fair organ museum

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You can eat the Green Monster Salad as a healthy meal or as a side dish. It is full of nutrients and tastes great. There are lots of green vegetables on top, and the pumpkin seeds and feta cheese taste great together.

Ingredients: 2 cups baby spinach leaves. 1 cup kale leaves, chopped. 1/2 cucumber, thinly sliced. 1/2 avocado, diced. 1/4 cup cherry tomatoes, halved. 1/4 cup broccoli florets. 1/4 cup green bell pepper, diced. 1/4 cup red onion, thinly sliced. 2 tablespoons pumpkin seeds. 2 tablespoons feta cheese, crumbled.

Instructions: In a large salad bowl, combine the baby spinach and chopped kale. Add the cucumber, avocado, cherry tomatoes, broccoli, green bell pepper, and red onion to the bowl. Sprinkle pumpkin seeds and feta cheese on top of the salad ingredients. Toss the salad gently to combine all the ingredients. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

institut selmane

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A spicy burger with red chili pepper tapenade adds a lot of flavor to a regular burger. The burger patties are grilled just right and topped with a spicy and tangy red chile pepper tapenade. Each bite is a heavenly explosion of flavors.

Ingredients: 1 lb ground beef. 4 hamburger buns. 1/2 cup red chile pepper tapenade. 4 slices pepper jack cheese. 1/2 cup sliced red onions. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste. Vegetable oil for grilling.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into four burger patties that are all the same size. Add salt and pepper to taste to each patty. A little vegetable oil on the burger patties will keep them from sticking to the grill. Put the burger patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. Add a slice of pepper jack cheese to each patty in the last minute of cooking and let it melt. Toast the hamburger buns on the grill until they are just barely crispy while the burgers are cooking. Spread a lot of red chile pepper tapenade on the bottom half of each bun before putting the burgers together. On top of the tapenade, put a lettuce leaf. Then, put a burger patty with melted cheese on top of that. Serve the burger with tomato slices and sliced red onions on top. Add the top half of the bun to finish the burger. Enjoy your spicy burgers right away with your favorite side dishes.

Prep Time: 15 minutes

Cook Time: 10 minutes

Direct Lawns

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These Chicken Tinga Taquitos are a tasty and spicy take on regular taquitos. They are stuffed with a tasty chicken tinga mixture and then fried until they are golden brown.

Ingredients: 2 cups shredded cooked chicken. 1/2 cup diced onion. 1/2 cup diced tomatoes. 2 cloves garlic, minced. 2 chipotle peppers in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 12 small corn tortillas. 1 cup shredded cheese cheddar or Mexican blend. Oil for frying. Sour cream, salsa, and chopped cilantro for serving.

Instructions: In a skillet, saut the diced onion and garlic in a bit of oil until translucent. Add the diced tomatoes, chipotle peppers, ground cumin, smoked paprika, salt, and pepper. Cook for a few minutes until the mixture thickens. Stir in the shredded chicken and cook for another 5-7 minutes until the chicken is heated through and coated with the sauce. Remove from heat. Warm the corn tortillas in a dry skillet or microwave until pliable. Place a spoonful of the chicken tinga mixture onto each tortilla and sprinkle with shredded cheese. Roll up the tortillas tightly into taquitos and secure with toothpicks. Heat oil in a deep skillet or pan to 350F 175C. Carefully fry the taquitos in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels. Serve the Chicken Tinga Taquitos with sour cream, salsa, and chopped cilantro. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

I Am Doh

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In smoothie form, you can enjoy the bright and refreshing flavors of Starbucks Cool Lime Refresher. This zesty and energizing smoothie is great on hot days or whenever you want a drink that will make you feel better.

Ingredients: 1 cup of ice. 1/2 cup of fresh lime juice. 1/4 cup of green tea brewed and cooled. 1/4 cup of simple syrup or adjust to taste. 1/4 cup of coconut water. 1 tablespoon of fresh mint leaves. 1/4 teaspoon of matcha green tea powder. Lime slices and mint sprigs for garnish optional.

Instructions: In a blender, put ice, fresh lime juice, green tea, simple syrup, coconut water, mint leaves, and matcha green tea powder. Mix until it's creamy and smooth. If you think it needs more sweetness, add more simple syrup and taste again. Put some of the smoothie in a glass. If you want, you can decorate it with lime slices and mint sprigs. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Meon Valley Airgun Club

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People who are on a low-carb or gluten-free diet will love these keto flexi wraps. Because they're flexible and simple to make, you can add your favorite fillings to make them your own.

Ingredients: 1 cup almond flour. 2 tbsp psyllium husk powder. 1/4 tsp salt. 1/2 cup hot water. 2 tbsp olive oil.

Instructions: In a bowl, mix almond flour, psyllium husk powder, and salt. Pour hot water and olive oil into the mixture and stir until a dough forms. Divide the dough into 4 equal parts and roll each part between two sheets of parchment paper to form thin wraps. Heat a non-stick skillet over medium heat and cook each wrap for about 2 minutes on each side until lightly browned and flexible. Fill with your favorite low-carb ingredients, fold, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hamer Singers

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In this hearty soup, you can enjoy all the flavors of stuffed peppers. This easy slow cooker recipe is great for a cozy night in and doesn't need much preparation.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 bell peppers, diced. 4 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup cooked rice. 1 tsp garlic powder. 1 tsp Italian seasoning. Salt and pepper to taste. Shredded cheese and fresh parsley for garnish.

Instructions: In a skillet, brown the ground beef with diced onion until cooked through. Transfer the cooked beef and onion mixture to a slow cooker. Add diced bell peppers, beef broth, diced tomatoes, tomato sauce, cooked rice, garlic powder, Italian seasoning, salt, and pepper to the slow cooker. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours. Once cooked, serve hot, garnished with shredded cheese and fresh parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

sandy creek clydesdales horse riding

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For Christmas, these vegan keto almond flour cookies are a great treat. They're low in carbs, don't contain gluten, and taste great. Almond flour, coconut oil, and almond butter work together to make a chewy cookie with a nutty taste. Plus, they're simple to make and you can add things like shredded coconut that you like.

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup almond butter. 1/4 cup erythritol or preferred sweetener. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt. 1/4 cup unsweetened shredded coconut optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, melted coconut oil, almond butter, erythritol, vanilla extract, baking soda, and salt. Mix until well combined. Fold in shredded coconut if using. Using a cookie scoop or spoon, portion out the dough and place onto the prepared baking sheet. Gently flatten each cookie with the palm of your hand. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy your vegan keto almond flour cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

Fuora Dance Project

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This gluten-free banana bundt cake has ripe bananas and creamy peanut butter that go together so well that you can't stay away from it. It's a treat that will satisfy your sweet tooth because it has a delicious peanut butter glaze on top. You can use this recipe from Jessi's Kitchen for any event, like a party or just to make a tasty dessert for your family and friends.

Ingredients: 3 ripe bananas, mashed. 1/2 cup creamy peanut butter. 1/4 cup coconut oil, melted. 1/2 cup honey or maple syrup. 2 large eggs. 1 teaspoon vanilla extract. 2 cups gluten-free all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsweetened almond milk. 1/2 cup chopped peanuts optional, for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Put some coconut oil in a bundt pan and set it aside. Put peanut butter, honey or maple syrup, eggs, mashed bananas, melted coconut oil, and vanilla extract in a large bowl. Mix everything together well. Mix gluten-free flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ones slowly, adding almond milk in between each addition, until the mixture is smooth and well mixed. Put the batter into the bundt pan that has been prepared and spread it out evenly. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Take the cake out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through. To make the peanut butter glaze, mix 1/2 cup of creamy peanut butter and 1/4 cup of honey or maple syrup in a bowl until smooth. Let the cake cool down. Spread the peanut butter glaze over the cake after it has cooled, and if you want, you can top it with chopped peanuts. The gluten-free banana bundt cake with peanut butter glaze should be cut into pieces and served. Have fun!

Prep Time: 20 minutes

Cook Time: 50 minutes

Kevin Kowalski Pottery

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A simple and flavorful chicken dish made in the slow cooker with salsa and spices. Perfect for busy days when you want a delicious meal ready with minimal effort.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 can 14 ounces diced tomatoes, drained. 1 can 4 ounces diced green chilies. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional. Cooked rice or tortillas for serving.

Instructions: In the slow cooker's bottom, put chicken breasts. Cut up green chilies, cumin, chili powder, salt, and pepper and put them in a bowl. Add the salsa. Cover the chicken breasts with the salsa mix. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook the chicken until it is soft and fully cooked. Take two forks and shred the chicken. Then, mix it with the sauce in the slow cooker. If you want, you can serve it with tortillas or cooked rice and chopped cilantro on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

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