Tovi Sims

Ang Concept - 1st Class Wellness - Waiil Records - Repair Cafe Grand Opening - Breakthrough Harvest Church

[tovisims]

This Stove Top Broccoli Mac and Cheese recipe combines creamy cheese sauce with tender broccoli and perfectly cooked macaroni, creating a comforting and satisfying dish that's perfect for a quick weeknight dinner or as a side dish.

Ingredients: 2 cups macaroni pasta. 2 cups broccoli florets. 2 tablespoons unsalted butter. 2 tablespoons all-purpose flour. 2 cups milk. 2 cups shredded sharp cheddar cheese. Salt and pepper to taste.

Instructions: Cook macaroni according to package instructions, adding broccoli during the last 4 minutes of cooking. Drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth and thickened. Reduce heat to low and stir in shredded cheese until melted and smooth. Season with salt and pepper to taste. Add cooked macaroni and broccoli to the cheese sauce, stirring until well combined and heated through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

San Francisco City Survey

[tovisims]

This Chicken and Mushroom Manicotti is a comforting and flavorful Italian-inspired dish filled with creamy cheese, tender chicken, and earthy mushrooms, all nestled in pasta shells and baked to perfection.

Ingredients: 8 manicotti shells. 1 cup cooked chicken, shredded. 1 cup mushrooms, sliced. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the manicotti shells. Then, drain them and set them aside. Shred the chicken and put it in a large bowl. Add the mushrooms, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, oregano, basil, salt, and pepper. Mix the chicken and cheese together and put it inside the cooked manicotti shells. In the bottom of a baking dish, spread out 1 cup of marinara sauce. Fill the shells of the manicotti and place them in the baking dish. Cover the manicotti with the rest of the marinara sauce. Wrap it in foil and bake for 25 to 30 minutes, or until it's hot all the way through and the cheese melts. Take off the foil and bake for five more minutes, or until the cheese is bubbling. Serve hot, and if you want, top with more parsley.

Prep Time: 20 minutes

Cook Time: 35 minutes

Muay thai delhi

[tovisims]

This Easy Pumpkin Granola is tasty and crunchy, and it's great for breakfast or as a snack. You can eat it without gluten or dairy, and it tastes like fall. For a fun fall twist, use pumpkin puree instead of sugar, and add maple syrup for sweetness without added sugar. This homemade granola tastes great and is full of healthy things like oats, nuts, and seeds.

Ingredients: 3 cups rolled oats. 1 cup raw pumpkin seeds. 1 cup chopped nuts e.g., almonds, pecans. 1/2 cup maple syrup. 1/4 cup pumpkin puree. 2 tablespoons coconut oil, melted. 1 teaspoon pumpkin pie spice. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup dried cranberries or raisins optional.

Instructions: Preheat oven to 325F 160C and line a baking sheet with parchment paper. In a large bowl, combine oats, pumpkin seeds, chopped nuts, maple syrup, pumpkin puree, melted coconut oil, pumpkin pie spice, cinnamon, and salt. Stir until well combined. Spread the mixture evenly onto the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and crisp. Remove from oven and let cool completely. If desired, mix in dried cranberries or raisins. Store in an airtight container. Enjoy as a snack or serve with your favorite non-dairy milk or yogurt!

Prep Time: 10 minutes

Cook Time: 25 minutes

The Road To Athens

[tovisims]

This Slow Cooker Quinoa Chickpea Chili is a hearty and satisfying vegan dish packed with protein and flavor. Perfect for busy days, simply throw all ingredients into the slow cooker and let it work its magic. The quinoa adds a delightful texture while the chickpeas provide a boost of protein. It's a comforting meal that's easy to prepare and guaranteed to warm you up from the inside out.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz chickpeas, drained and rinsed. 1 can 15 oz diced tomatoes. 1 onion, diced. 1 bell pepper, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste. Fresh cilantro for garnish optional. Lime wedges for serving optional.

Instructions: In a slow cooker, combine quinoa, chickpeas, diced tomatoes, onion, bell pepper, garlic, vegetable broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until quinoa is cooked and chili is thickened. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Rebecca Elia MD

[tovisims]

This vegan cheesecake is a delightful blend of creamy cashews, sweet figs, and crunchy pistachios. It's a perfect dessert for any occasion, and it's dairy-free and gluten-free!

Ingredients: 1 cup raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. 1/2 cup pistachios, chopped. 8-10 dried figs, soaked in hot water for 10 minutes. 1 cup almonds. 1/4 cup dates, pitted.

Instructions: Line a 6-inch springform pan with parchment paper. In a food processor, blend almonds and dates until crumbly. Press the mixture into the bottom of the pan to form the crust. Place in the freezer to set. Drain the soaked cashews and figs. In a blender, combine cashews, coconut cream, maple syrup, coconut oil, and vanilla extract. Blend until smooth and creamy. Pour half of the cashew mixture over the crust. Sprinkle half of the chopped pistachios over the cashew mixture. Freeze for 30 minutes to set. Pour the remaining cashew mixture over the first layer. Arrange the sliced figs on top. Sprinkle the remaining chopped pistachios over the figs. Freeze for at least 4 hours or overnight to set. Remove from the freezer and let it sit at room temperature for 10-15 minutes before slicing. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

Puacc 2018

[tovisims]

This tasty treat has the smooth, creamy goodness of vegan white chocolate and the crunchy goodness of chocolate sandwich cookies. Great for satisfying your sweet tooth without being bad for vegans!

Ingredients: 2 cups vegan white chocolate chips. 1/2 cup coconut cream. 1 tsp vanilla extract. 1 cup vegan chocolate sandwich cookies, crushed.

Instructions: Line a baking dish with parchment paper. In a double boiler, melt the vegan white chocolate chips until smooth. Stir in coconut cream and vanilla extract until well combined. Fold in crushed vegan chocolate sandwich cookies. Pour the mixture into the prepared baking dish and spread evenly. Refrigerate for at least 2 hours, or until set. Once set, cut into bars or break into pieces. Enjoy your Vegan White Cookies N Cream Chocolate Bars!

Prep Time: 15 minutes

Cook Time: 120 minutes

Redcard 08

[tovisims]

A delightful combination of creamy blueberry ice cream and fresh blueberry sauce, nestled in a crunchy graham cracker crust. This Blueberry Ice Cream Pie is a refreshing treat perfect for any occasion.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup sugar. 1/3 cup butter, melted. 1 quart blueberry ice cream, softened. 1 cup fresh blueberries. 1/4 cup blueberry jam. 1/4 cup water. Whipped cream for topping.

Instructions: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 15 minutes. Spread softened blueberry ice cream into the crust. Freeze until firm, about 2 hours. In a saucepan, combine fresh blueberries, blueberry jam, and water. Cook over medium heat until berries burst, stirring occasionally. Remove from heat and let it cool. Spread blueberry sauce over the ice cream layer. Freeze until firm, about 1 hour. Before serving, garnish with whipped cream and additional fresh blueberries if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

Elga Records

[tovisims]

A delightful combination of sweet persimmons, nutty farro, creamy burrata, and crunchy walnuts, this salad is a burst of flavors and textures. The Easy Balsamic Vinaigrette ties it all together with a tangy kick.

Ingredients: 2 ripe persimmons, thinly sliced. 1 cup cooked farro. 1 ball of fresh burrata cheese. 2 cups arugula leaves. 1/4 cup toasted walnuts, chopped. 1/4 cup pomegranate seeds. Salt and black pepper to taste.

Instructions: Put the arugula leaves at the bottom of a large salad bowl. Spread the cooked farro out over the arugula in a thin layer. Toast the persimmons and then lay them out thinly on top of the farro. Cut the fresh burrata cheese into small pieces that you can easily eat, and then sprinkle them all over the salad. Toast the walnuts and pomegranate seeds and then sprinkle them on top of the salad. To taste, add salt and black pepper to the salad. Add Easy Balsamic Vinaigrette see below for how to do this. Toss the ingredients together gently to mix them. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

centralskolan

[tovisims]

This Canadian bacon and mozzarella swirl bread is a delightful combination of savory flavors and cheesy goodness. It's perfect as an appetizer, snack, or even a quick meal. The swirls of Canadian bacon and mozzarella cheese make it a crowd-pleaser at any gathering.

Ingredients: 1 pound Canadian bacon slices. 2 cups shredded mozzarella cheese. 1 package 16 ounces refrigerated pizza dough. 1/4 cup butter, melted. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon red pepper flakes optional. 1/4 cup chopped fresh parsley for garnish.

Instructions: Set the oven temperature to 375F 190C. On a surface dusted with flour, roll out the pizza dough into a rectangle shape. Evenly brush the rolled-out dough with the melted butter. Over the buttered dough, scatter the grated Parmesan cheese, dried oregano, onion powder, garlic powder, and red pepper flakes if using. Arrange the slices of Canadian bacon evenly on top of the seasoned dough. Over the bacon slices, scatter the mozzarella cheese shreds. Like a cinnamon roll, carefully roll up the dough into a log starting from one of the longer sides. Cut the rolled dough into 1-inch-thick slices with a sharp knife, then arrange the slices, cut side up, in a baking dish that has been coated with oil. Bake for 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and lightly browned and the bread is golden brown. Take out of the oven and garnish with finely chopped fresh parsley. Enjoy your mouthwatering Canadian Bacon and Mozzarella Swirl Bread warm from the oven!

Prep Time: 15 minutes

Cook Time: 30 minutes

The Post Pizza

[tovisims]

Take your burger game to the next level with this mouthwatering Pimento Cheese and Pork Belly Burger. The creamy pimento cheese spread, crispy pork belly, and perfectly grilled burger patty create a flavor explosion that will leave your taste buds craving for more. Get ready to indulge!

Ingredients: 1 lb ground beef. 4 burger buns. 8 slices of cooked pork belly. 1 cup pimento cheese. 1/4 cup mayonnaise. 1/4 cup diced roasted red peppers. 1/4 cup diced pickled jalapeos. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the ground beef, then shape it into 4 burger patties. Grill the burger patties for four to five minutes on each side, or until they are done the way you like them. Put the pimento cheese, mayonnaise, diced roasted red peppers, and diced pickled jalapeos in a bowl and mix them together to make the pimento cheese spread. When the burgers are done, put the buns on the grill and toast them for one minute, or until they get a little brown. A lot of the pimento cheese mixture should be spread on the bottom half of each bun. After putting the pimento cheese on top of the lettuce leaf, add the burger patty. Put two pieces of cooked pork belly and a tomato slice on top of each burger. Add the top half of the bun to finish, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Amphitheatre Primary School

[tovisims]

The sweet watermelon in these popsicles is balanced out by the heat from the ginger and cayenne pepper. On a hot day, they're great for keeping cool.

Ingredients: 4 cups cubed watermelon. 1 tablespoon lime juice. 2 tablespoons agave syrup. 1 tablespoon grated fresh ginger. 1/4 teaspoon cayenne pepper. Pinch of salt.

Instructions: In a blender, combine watermelon, lime juice, agave syrup, grated ginger, cayenne pepper, and salt. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. To remove popsicles from molds, run under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 0 minutes

Argyll Art Jr

[tovisims]

The flavors and textures in this Asparagus, Leek, and Goat Cheese Tart go so well together. The buttery puff pastry is the perfect base for the soft asparagus, savory leeks, and creamy goat cheese. A rich and velvety egg custard holds everything together. It's a fancy dish that's surprisingly simple to make!

Ingredients: 1 sheet store-bought puff pastry. 1 bunch asparagus, trimmed. 1 leek, thinly sliced. 4 ounces goat cheese, crumbled. 3 eggs. 1/2 cup heavy cream. Salt and pepper to taste. 1 tablespoon olive oil. Fresh thyme leaves for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put some flour on a surface and roll out the puff pastry until it fits into a tart pan. Place the dough in the pan and cut off any extra. Put olive oil in a pan and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the sliced leeks. Lay the leeks out on top of the puff pastry in a thin layer. Arrange the asparagus spears that have been trimmed in a pretty pattern on top of the leeks. On top of the asparagus, crumble some goat cheese. Add eggs, heavy cream, salt, and pepper to a bowl and whisk them together. The egg mix should be poured over the goat cheese and asparagus. The tart should be baked in a hot oven for 25 to 30 minutes, or until it is set and golden brown. Take it out of the oven and let it cool down a bit before you serve it. Add some fresh thyme leaves as a garnish. Put the slices on a plate and serve them hot or cold.

Prep Time: 20 minutes

Cook Time: 30 minutes

#PerfectPairing, #SavoryTart, #FancyDish, #EggCustard

Saldanet

[tovisims]

Indulge in a luxurious keto-friendly meal with tender filet mignon steaks smothered in a rich mushroom wine sauce. This recipe is perfect for a special dinner at home, impressing guests, or simply treating yourself to a delicious low-carb dish.

Ingredients: 2 filet mignon steaks 6-8 ounces each. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. 1 cup sliced mushrooms. 2 cloves garlic, minced. 1/4 cup dry red wine. 1/4 cup beef broth. 2 tablespoons heavy cream. 1 tablespoon chopped fresh parsley optional.

Instructions: Preheat the oven to 400F 200C. Season the filet mignon steaks generously with salt and pepper on both sides. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until well browned. Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare, or longer to desired doneness. Remove the skillet from the oven and transfer the steaks to a plate. Let them rest while you make the sauce. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic, and saut until mushrooms are golden brown and tender, about 5 minutes. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet. Simmer the sauce until it reduces by half, about 5 minutes. Stir in the heavy cream and cook for an additional 2 minutes, until the sauce thickens slightly. Season the sauce with salt and pepper to taste. Serve the filet mignon steaks topped with the mushroom wine sauce, garnished with chopped parsley if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Heel To Heal Superhero 5k

[tovisims]

This creamy shrimp and bacon skillet is a treat that is still good for you while staying on the keto diet. A tasty meal that is low in carbs and high in flavor is made with soft shrimp, crispy bacon, and a rich Parmesan cream sauce.

Ingredients: 1 lb shrimp, peeled and deveined. 6 slices bacon, chopped. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 tbsp olive oil.

Instructions: In a skillet, cook chopped bacon until crispy. Remove bacon and set aside, leaving the bacon fat in the skillet. Add olive oil to the skillet and heat over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Reduce heat to medium-low. Pour in heavy cream and grated Parmesan cheese. Stir until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste. Stir in chopped parsley and cooked bacon. Serve hot, garnished with additional parsley if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Pinehurst Nc Real Estate

[tovisims]

With these delectable Coffee Toffee Chocolate Chip Cookies, you can indulge in the delightful combination of coffee, toffee, and chocolate. The subtle coffee flavor complements the traditional chocolate chip cookie, and the toffee bits add a delightful crunch and extra sweetness.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon instant coffee granules. 1 cup semi-sweet chocolate chips. 1/2 cup toffee bits.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Dissolve the instant coffee granules in 1 tablespoon of hot water, then add the coffee mixture to the wet ingredients and mix well. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips and toffee bits. Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Dorota Greta

[tovisims]

These Keto Electrolyte Gummies are a tasty way to replenish electrolytes while on a ketogenic diet. With a refreshing lemon-lime flavor and a boost of essential salts, they are perfect for staying hydrated and energized.

Ingredients: 2 cups water. 1/4 cup lemon juice. 1/4 cup lime juice. 1/4 cup powdered erythritol. 2 tablespoons gelatin powder. 1/2 teaspoon salt preferably Himalayan pink salt.

Instructions: In a saucepan, combine water, lemon juice, lime juice, and powdered erythritol. Sprinkle gelatin powder over the mixture and let it sit for 5 minutes to bloom. Heat the mixture over low heat, stirring constantly until the gelatin and erythritol are fully dissolved. Remove from heat and stir in salt until dissolved. Pour the mixture into silicone molds. Refrigerate for 2-3 hours or until set. Pop the gummies out of the molds and store in an airtight container in the refrigerator.

Prep Time: 10 minutes

Cook Time: 5 minutes

Gemma Kneale

[tovisims]

A comforting curry chicken dish made with coconut milk and spices that smells great and tastes great.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 tablespoons curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper. 1 cup coconut milk. 1 cup chicken broth. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cook until softened, about 5 minutes. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper, cook for another 2 minutes until fragrant. Push onion mixture to the side of the skillet, add chicken breasts, and cook until browned, about 5 minutes per side. Pour in coconut milk and chicken broth, bring to a simmer, cover, and cook for 15-20 minutes until chicken is cooked through. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

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