Ticolog

Essentially Therapeutic Massage - st. james - Jewelry by Brenna Klassen-Glanzer - AP Seminar - Moose Gooser Woodwork

[ticolog]

Indulge in the creamy richness of vegan brown sugar corn ice cream, infused with the sweet essence of brown sugar and the delightful crunch of corn kernels. This dairy-free treat is perfect for satisfying your sweet cravings while embracing a vegan lifestyle.

Ingredients: 2 cups canned coconut cream. 1 cup canned coconut milk. 3/4 cup brown sugar. 1 cup corn kernels fresh or frozen. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: In a blender, combine coconut cream, coconut milk, brown sugar, corn kernels, vanilla extract, and salt. Blend until smooth and well combined. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions until thick and creamy. Once done, transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Serve scoops of vegan brown sugar corn ice cream and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

ex nihilo theater

[ticolog]

A tasty and decadent breakfast sandwich with savory bacon and eggs and the sweetness of glazed donuts. Ideal for people who prefer a savory and sweet breakfast.

Ingredients: 2 glazed donuts. 2 large eggs. 2 slices of bacon. 2 slices of cheddar cheese. 1 tablespoon butter. Salt and pepper to taste.

Instructions: Slice the glazed donuts in half horizontally, creating a top and bottom for each sandwich. In a frying pan, cook the bacon until crispy. Remove from the pan and set aside. In the same pan, melt the butter over medium heat. Crack the eggs into the pan and cook them sunny-side up until the whites are set but the yolks are still runny, about 2-3 minutes. Season the eggs with salt and pepper to taste. While the eggs are cooking, place a slice of cheddar cheese on the bottom half of each donut. Once the eggs are done, place them on top of the cheese-covered donut halves. Place a slice of bacon on top of the eggs. Top each sandwich with the remaining donut halves to create a sandwich. Serve immediately while warm and enjoy your Fried Egg Donut Breakfast Sandwich!

Prep Time: 10 minutes

Cook Time: 15 minutes

writtle sunflowers

[ticolog]

Indulge in the rich flavors of grilled steak complemented by a luxurious red wine sauce made with McMichael Collection Group of Seven Cabernet Merlot 2015. This pairing enhances the boldness of the wine with the savory richness of the steak and the depth of the sauce, creating a memorable dining experience.

Ingredients: 4 beef steaks such as ribeye or sirloin. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup McMichael Collection Group of Seven Cabernet Merlot 2015. 2 tablespoons butter. 2 shallots, minced. 2 cloves garlic, minced. 1 cup beef broth. 1 tablespoon balsamic vinegar. 1 tablespoon Worcestershire sauce. 1 tablespoon fresh thyme leaves. 1 tablespoon chopped fresh parsley.

Instructions: Warm the grill up to a medium-high level. Add salt, pepper, and olive oil to steaks to taste. For medium-rare, grill steaks for about 4 to 5 minutes on each side. Melt the butter in a saucepan over medium-low heat. Saut the garlic and shallots for about two minutes, until they get soft. McMichael Collection Group of Seven Cabernet Merlot, beef broth, balsamic vinegar, and Worcestershire sauce should all be added at this point. Slowly cook until it's half as much, which should take about 10 minutes. Add the parsley and thyme leaves and stir them in. Cook for two more minutes. To taste, add salt and pepper to the sauce. Put red wine sauce on top of grilled steaks and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Cherish the Memories

[ticolog]

For Thanksgiving or any other fall celebration, try these Paleo Pumpkin Pie Bites, a healthier take on the classic pie. They contain no refined sugar, dairy, or gluten.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 2 tbsp maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/8 tsp cloves. 1/4 tsp salt. 3/4 cup pumpkin puree. 2 tbsp coconut milk. 2 tbsp maple syrup. 1 tsp cinnamon. 1/2 tsp vanilla extract.

Instructions: Set oven temperature to 175C 350F. Almond flour, coconut flour, melted coconut oil, two tablespoons maple syrup, one teaspoon vanilla extract, half a teaspoon each of cinnamon, nutmeg, ginger, cloves, and salt should all be thoroughly mixed in a bowl. Forming a crust, press mixture into mini muffin tins. For 8 to 10 minutes, bake until gently golden. Pumpkin puree, coconut milk, 1/2 tsp vanilla extract, 1 tsp cinnamon, and 2 tablespoons maple syrup should all be combined smoothly in a different bowl. Fill each baked crust nearly to the brim with the pumpkin mixture as you pour it in. Bake until set, about 20 to 25 minutes more. Before serving, allow to cool completely. Have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

cafe latte da

[ticolog]

This Shrimp and Cabbage Stir-Fry is a quick and delicious weeknight meal that's packed with flavor and nutrients. The combination of succulent shrimp, crunchy cabbage, and colorful bell peppers makes for a satisfying and healthy dish.

Ingredients: 1 lb large shrimp, peeled and deveined. 4 cups thinly sliced cabbage. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 small onion, thinly sliced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: In a bowl, combine the shrimp with soy sauce, sesame oil, and a pinch of pepper. Let it marinate for 10 minutes. Heat vegetable oil in a large pan or wok over high heat. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Add sliced onions and cook for another 2 minutes until they start to soften. Add the marinated shrimp and stir-fry for 3-4 minutes until they turn pink and opaque. Remove them from the pan and set aside. In the same pan, add the sliced cabbage and bell peppers. Stir-fry for 5-6 minutes until they are tender but still crisp. Return the cooked shrimp to the pan and add oyster sauce. Toss everything together and cook for an additional 2 minutes. Taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped green onions and serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

kacey meg

[ticolog]

Enjoy these raw brownies without feeling bad about it because they are made with healthy ingredients and don't need to be baked.

Ingredients: 1 cup walnuts. 1 cup medjool dates, pitted. 1/2 cup raw cacao powder. a pinch of sea salt. 1/4 teaspoon vanilla extract.

Instructions: Put all of the ingredients into a food processor and pulse it until the mixture is well mixed and forms a ball when you press it between your fingers. Spread the dough out in a baking dish or container with a lid. Put it in the fridge for at least an hour before cutting it into squares. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

gurat iinstitute

[ticolog]

Mantitlement's Whiskey Bacon Brownies are a delicious blend of dark chocolate, crispy bacon, and just a touch of whiskey. Ideal for satisfying your savory and sweet cravings.

Ingredients: 1 cup whiskey. 1/2 cup bacon bits. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon instant coffee granules optional. 1/2 cup chocolate chips. 1/2 cup chopped pecans optional. Cooking spray or butter for greasing the pan.

Instructions: Preheat your oven to 350F 175C. Grease an 8x8-inch 20x20 cm baking pan with cooking spray or butter. In a small saucepan, heat the whiskey over low heat until it simmers. Remove from heat and stir in the bacon bits. Let it cool to room temperature. In a large microwave-safe bowl, melt the unsalted butter in the microwave. Allow it to cool slightly. Add granulated sugar to the melted butter and mix well. Beat in the eggs and vanilla extract until the mixture is smooth. In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, baking powder, and instant coffee granules if using. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Pour in the cooled whiskey and bacon mixture, and mix until evenly incorporated. Fold in the chocolate chips and chopped pecans if using. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and allow the brownies to cool in the pan on a wire rack. Once cooled, cut into squares and serve. Enjoy your Whiskey Bacon Brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Grad Sevnica

[ticolog]

A tasty and refreshing pasta salad that is great for summer parties. The fresh vegetables and herbs go well with the tangy lemon balsamic dressing, making this a light but filling dish.

Ingredients: 8 oz pasta of choice. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup balsamic vinegar. 2 tbsp olive oil. 2 tbsp lemon juice. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water, then set aside. In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, basil, and parsley. Pour the dressing over the pasta salad and toss until well combined and evenly coated. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Dos Amigos

[ticolog]

With these delectable oatmeal chocolate chip cookies, you can indulge in the perfect combination of chewy oatmeal and rich chocolate chips. They are a traditional treat that goes well with a glass of milk.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup chopped nuts optional. Milk, for serving.

Instructions: Set the oven to 350F 175C and heat it up. Mix the oats, flour, baking soda, cinnamon, and salt together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. You can add the chocolate chips and nuts, if you want. Place cookie dough spoonfuls on a baking sheet, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. 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 down. With a glass of cold milk, serve the tasty oatmeal chocolate chip cookies. Have fun!

Prep Time: 15 minutes

Cook Time: 10-12

michelle martin

[ticolog]

Sticky Pork Bao Buns are a delicious mix of soft pork belly cooked in a sweet and savory sauce and soft steamed buns. These bao buns are great as a snack or a meal because they have a lot of different tastes and textures.

Ingredients: 500g pork belly, cut into cubes. 2 tablespoons soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon rice vinegar. 1 teaspoon Chinese five-spice powder. 1/2 cup chicken broth. 1 tablespoon cornstarch. 8 bao buns. Sliced cucumber, for garnish. Sliced green onions, for garnish.

Instructions: In a bowl, mix soy sauce, hoisin sauce, honey, garlic, ginger, rice vinegar, and Chinese five-spice powder. Add pork belly cubes to a slow cooker and pour the sauce over them. Cook on low for 6-8 hours or on high for 4 hours until pork is tender. Once cooked, remove pork from slow cooker and shred using two forks. Set aside. In a small bowl, mix cornstarch and chicken broth. Pour into the slow cooker with the remaining sauce and cook on high until thickened, about 10 minutes. Return shredded pork to the slow cooker and stir to coat with the thickened sauce. Steam bao buns according to package instructions. To assemble, place a spoonful of sticky pork inside each bao bun. Top with sliced cucumber and green onions. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

ASG Plumbing

[ticolog]

There are crunchy vegetables, sweet blueberries, and nutty quinoa in this colorful vegan salad. It's all mixed together in a creamy avocado cilantro dressing. It's a healthy and refreshing dish that's great for any event.

Ingredients: 1 cup cooked quinoa. 1 cup fresh blueberries. 1 cup diced cucumber. 1 cup diced bell pepper. 1/4 cup chopped cilantro. 1 ripe avocado. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked quinoa, blueberries, cucumber, bell pepper, and cilantro. In a blender, combine avocado, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth to make the dressing. Pour the avocado cilantro dressing over the quinoa salad and toss gently to coat evenly. Serve immediately or chill in the refrigerator for about 30 minutes before serving to allow flavors to meld.

Prep Time: 15 minutes

Cook Time: 15 minutes

Grad Sevnica

[ticolog]

These Short Rib Tacos from Foodtastic Mom are a mouthwatering delight. Tender, flavorful short ribs are slow-cooked with spices and served in warm tortillas with cheese, sour cream, and cilantro. Perfect for a family dinner or a crowd-pleasing party dish!

Ingredients: 1 1/2 lbs short ribs, bone-in. 2 tsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 jalapeo, seeded and minced. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup beef broth. 1/2 cup diced tomatoes. 8 small tortillas. 1 cup shredded cheddar cheese. 1/2 cup sour cream. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Add salt and pepper to the short ribs. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 5 minutes per side to brown the short ribs after you add them. Take it out of the pan and set it aside. To the same pan, add the jalapeo, chopped onion, and minced garlic. It will take about three minutes of cooking until the onions are clear. Add the smoked paprika, chili powder, and cumin and stir them in. Cook for another minute or two, until the food smells good. Put the short ribs back in the pan where they were seared and add the beef broth and diced tomatoes. Bring to a low boil. Cover and cook on low heat for two to three hours, or until the short ribs are soft and can be shred with a fork. Take the short ribs out of the pan and shred the meat. Get rid of any bones and extra fat. Put the shredded meat back in the pan and cook for another 10 to 15 minutes so the flavors can soak in. Follow the directions on the package to warm the tortillas. To put together the tacos, cover each tortilla with a lot of the short rib filling. Shred cheddar cheese, add sour cream, and sprinkle fresh cilantro on top. Put lime wedges on the side and serve. Have fun with your tasty Short Rib Tacos!

Prep Time: 20 minutes

Cook Time: 180 minutes

WALSALL RADIO UK

[ticolog]

These Holiday Cake Mix Cookies are a quick and easy way to dress up your holiday baking. The use of a cake mix as the base simplifies the recipe, while the addition of colorful sprinkles adds holiday cheer.

Ingredients: 1 box holiday cake mix. 2 large eggs. 1/2 cup vegetable oil. 1 cup festive sprinkles.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the eggs, vegetable oil, and holiday cake mix in a large bowl and mix them together. Mix everything together well. Add the holiday sprinkles to the cookie dough slowly while folding them in. Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each one. You can use a tablespoon or a cookie scoop for this. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are set and they are just beginning to turn golden. 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 down. Enjoy these tasty holiday cake mix cookies with your family and friends once they're cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

ghost experience cym

[ticolog]

Indulge in the refreshing flavors of key lime pie with this easy no-churn ice cream recipe. Creamy, tangy, and with a hint of sweetness, it's the perfect treat for any occasion.

Ingredients: 1 can 14 ounces sweetened condensed milk. 2 tablespoons fresh lime zest. 1/2 cup fresh lime juice. 2 cups heavy cream. 1/2 cup graham cracker crumbs. 1/4 cup condensed milk optional, for extra sweetness.

Instructions: Put sweetened condensed milk, lime zest, and lime juice in a bowl and mix them together. Combine well. Whip the heavy cream in a different bowl until stiff peaks form. Add the whipped cream slowly to the condensed milk mixture and mix it well. You can add more condensed milk if you want it to be sweeter. Put half of the mixture into a loaf pan or another container that won't let air in. Throw in half of the graham cracker crumbs on top of the mix. Add more layers with the rest of the mixture and graham cracker crumbs. Lay the lid or plastic wrap over the pan and freeze it for at least six hours or overnight. If you want, you can serve ice cream scoops with extra graham cracker crumbs on top.

Prep Time: 15 minutes

Cook Time: 0 minutes

Matt Strackbein

[ticolog]

These popsicles are great for hot summer days because they have both the sweet taste of Moscato wine and the sour taste of fresh raspberries.

Ingredients: 1 cup Moscato wine. 1 cup fresh raspberries. 2 tablespoons honey or sugar adjust to taste.

Instructions: In a blender, combine Moscato wine, fresh raspberries, and honey or sugar. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

gormley footwear

[ticolog]

Indulge in these gluten-free glazed yeast-raised doughnuts that are soft, airy, and simply irresistible. With a sweet vanilla glaze, they're perfect for a gluten-free treat.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup tapioca flour. 1/4 cup potato starch. 1/4 cup almond flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 1/2 cup warm milk 110F / 43C. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. 1/4 tsp salt. Oil for frying vegetable, canola, or peanut oil. For the Glaze:. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Mix the active dry yeast and warm milk in a small bowl. Until it foams, let it sit for five to ten minutes. Mix the tapioca flour, potato starch, almond flour, granulated sugar, salt, and gluten-free all-purpose flour in a big mixing bowl. To the dry ingredients, add the beaten eggs, melted butter, vanilla extract, and yeast mixture. Mix until a smooth dough forms. The dough should rise in a warm location for one to one and a half hours, or until it has doubled in size. Cover the dough with plastic wrap. After the dough has risen, preheat the oil in a deep fryer or pan to 350 degrees Fahrenheit 175 degrees Celsius. Roll out the dough on a floured surface to a thickness of about 1/2 inch, then use a doughnut cutter or a round cookie cutter to cut out doughnut shapes. Alternatively, you can use a smaller cutter to make the center holes. Gently drop the doughnuts into the heated oil, and cook for two to three minutes on each side, or until they are golden brown. After taking the doughnuts out of the oil, place them on a tray covered with paper towels to catch any leftover oil. In a shallow bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze. After evenly coating each doughnut with glaze, set them on a wire rack to let any extra glaze drip off. Savor your gluten-free glazed yeast-raised doughnuts after letting the glaze settle for a few minutes!

Prep Time: 30 minutes

Cook Time: 15 minutes

Oxford Hair and Beauty Academy

[ticolog]

A tasty, probiotic-rich, and paleo-friendly take on traditional Korean kimchi that tastes great.

Ingredients: 1 medium Napa cabbage. 1/4 cup sea salt. 4 cups water. 1 tablespoon grated fresh ginger. 1 tablespoon minced garlic. 1 teaspoon fish sauce check for paleo compliance. 1 teaspoon honey optional, for fermentation. 2-3 green onions, chopped. 1-2 carrots, julienned. 1-2 radishes, thinly sliced. 1/2 teaspoon red pepper flakes adjust to taste.

Instructions: Bite-sized pieces of Napa cabbage should be added to a large bowl. Make a brine by dissolving the sea salt in the water and pouring it over the cabbage. Make sure the cabbage is submerged and set aside, tossing occasionally, for one to two hours. After giving the cabbage a thorough rinse to get rid of extra salt, drain and squeeze out any remaining water. Combine the ginger, garlic, fish sauce, and honey if desired in a different bowl. Combine the cabbage with the green onions, carrots, radishes, and red pepper flakes. To ensure even flavor distribution, pour the ginger-garlic mixture over the vegetables and toss everything together. Squeeze the mixture firmly to remove any air bubbles from a clean, airtight jar or fermenting crock. At the top, leave some room. Depending on the degree of fermentation you want, seal the container and let it ferment for three to five days at room temperature. To let go of gas buildup, burp the jar once a day. To slow down the fermentation process, place the kimchi in the refrigerator once it has reached your desired level of fermentation. Enjoy your homemade paleo kimchi chilled!

Prep Time: 120 minutes

Cook Time: 0 minutes

Lighting Hearts Lighting Homes