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Dress Uurstal Corinda - Adidas Museum - Fang Foam Club - Allison Linnell - Seafresh CI

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Feel like you're in Mexico with this crispy flatbread crust. You can put refried beans, cheddar cheese, fresh vegetables, and a pinch of spices on this flatbread Mexican pizza. With a southern twist, it's a quick and tasty way to satisfy your pizza cravings.

Ingredients: 2 flatbreads. 1 cup of refried beans. 1 cup of shredded cheddar cheese. 1/2 cup of diced tomatoes. 1/2 cup of diced bell peppers. 1/4 cup of sliced black olives. 1/4 cup of chopped green onions. 1/4 cup of sour cream. 1/4 cup of salsa. 1 tsp of chili powder. 1/2 tsp of cumin. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Place the flatbreads on a baking sheet. Spread a layer of refried beans on each flatbread. Sprinkle shredded cheddar cheese evenly over the beans. Top with diced tomatoes, bell peppers, black olives, and green onions. Sprinkle chili powder, cumin, salt, and pepper over the toppings. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and the flatbreads are crisp. Remove from the oven and let cool slightly. Drizzle sour cream and salsa over the pizzas. Cut into slices and serve hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

Memphis Jewelry

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A comforting classic made easy in the slow cooker.

Ingredients: 1 lb chicken breasts, diced. 4 cups chicken broth. 1 onion, diced. 2 cloves garlic, minced. 4 carrots, sliced. 4 celery stalks, sliced. 1 tsp dried thyme. 1 bay leaf. Salt and pepper to taste. 1 can refrigerated biscuit dough.

Instructions: Diced chicken, chicken broth, onion, garlic, carrots, celery, thyme, bay leaf, salt, and pepper should all be put in the slow cooker. On low for 6 to 8 hours or high for 3 to 4 hours, cover and cook until the chicken is done and the vegetables are soft. Take out the bay leaf. Cut the cookie dough into little pieces and put them in the slow cooker. Put the lid on top and cook on high for another 30 minutes, or until the dumplings are fully cooked.

Prep Time: 15 minutes

Cook Time: 360 minutes

Filtrepreneur Food Cart

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Enjoy the delicious combination of matcha and coconut flavors in this smooth and cool ice cream. Great for people who like both matcha and coconut!

Ingredients: 2 cans coconut milk. 1/2 cup sugar. 2 tablespoons matcha powder. 1 teaspoon vanilla extract.

Instructions: Over medium heat, mix the sugar and coconut milk in a saucepan until the sugar is gone. Add the matcha powder and whisk until it is completely mixed in. Now take it off the heat and mix in the vanilla extract. Put the mixture in a container and put it in the fridge for at least 4 hours to chill. Put the mixture into an ice cream maker and churn it according to the machine's directions until it gets thick. Put ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm.

Prep Time: 10 minutes

Cook Time: 20 minutes

Pyrowatts

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A classic homemade burger recipe that's perfect for a family cookout.

Ingredients: 1 lb ground beef. 1/2 onion, finely chopped. 1/4 cup breadcrumbs. 1 egg. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Tomato slices. Cheese slices. Ketchup and mustard for topping.

Instructions: In a bowl, mix ground beef, chopped onion, breadcrumbs, and egg. Season with salt and pepper. Form the mixture into four patties. Preheat grill or skillet over medium-high heat. Cook patties for about 4-5 minutes per side or until desired doneness. Toast hamburger buns on the grill for a minute or until lightly browned. Assemble burgers with lettuce, tomato, cheese, ketchup, and mustard. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Timewarp Bar

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This Vegan Pumpkin Spice Latte is a warm and tasty fall drink that doesn't have any dairy and is full of pumpkin spice flavor.

Ingredients: 1 cup unsweetened almond milk. 1/2 cup pumpkin puree. 2 tbsp maple syrup. 1 tsp vanilla extract. 1/2 tsp pumpkin pie spice. 1/2 cup brewed coffee or espresso. Optional: vegan whipped cream and additional pumpkin pie spice for topping.

Instructions: Add the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice to a small saucepan. Stir the mixture every so often while heating it over medium-low heat until it's hot but not boiling. Take it off the heat and whisk it really hard until it foams. Pour the coffee or espresso into two mugs and split them up. Add the pumpkin spice mix to the coffee. If you want, you can add vegan whipped cream and pumpkin pie spice on top. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Dukes Baseball

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Indulge in a delightful blend of flavors with this Spinach, Garlic and Chicken Chardonnay White Pizza. The creamy garlic sauce, fresh spinach, tender chicken, and a hint of Chardonnay wine make this pizza a gourmet treat for your taste buds.

Ingredients: 1 pizza dough. 2 cups fresh spinach leaves. 1 cup cooked chicken breast, shredded. 1/2 cup garlic cream sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup Chardonnay wine. Salt and pepper to taste. Olive oil for brushing.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven to heat. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a piece of parchment paper. Brush the dough with a thin layer of olive oil. Spread the garlic cream sauce evenly over the pizza dough, leaving a small border around the edges for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. Evenly distribute the fresh spinach leaves over the cheese. Add the shredded chicken evenly across the pizza. In a small saucepan, heat the Chardonnay wine over low heat until it simmers. Add minced garlic and let it simmer for about 2 minutes, until the alcohol evaporates. Drizzle the Chardonnay and garlic mixture over the pizza. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top. Season the pizza with salt and pepper to taste. Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown, and the cheese is bubbly and slightly browned. Remove the pizza from the oven, let it cool for a minute, then slice and serve. Enjoy your delicious Spinach, Garlic and Chicken Chardonnay White Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

VSOP-puurs

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These Plant-based Hoppin' John Sliders are a flavorful twist on a classic Southern dish. They are packed with black-eyed peas, rice, and Cajun spices, making them a delicious and satisfying vegan burger option. Perfect for your New Year's celebration!

Ingredients: 1 cup cooked black-eyed peas. 1/2 cup cooked rice. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup diced celery. 2 cloves garlic, minced. 1 tsp Cajun seasoning. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper adjust to taste. Salt and pepper to taste. 1/4 cup bread crumbs. Slider buns. Lettuce, tomato, and pickles for garnish.

Instructions: In a mixing bowl, mash the cooked black-eyed peas with a fork or potato masher until mostly smooth. Add the cooked rice, diced onion, diced bell pepper, diced celery, minced garlic, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper to the mashed black-eyed peas. Mix well to combine all the ingredients. Fold in the bread crumbs to help bind the mixture. If the mixture is too dry, you can add a little water or vegetable broth to achieve the desired consistency. Form the mixture into small patties, roughly the size of your slider buns. Heat a non-stick skillet over medium heat and lightly grease it with oil or cooking spray. Place the patties in the skillet and cook for 3-4 minutes on each side, or until they are golden brown and heated through. Assemble your sliders by placing a patty on the bottom half of a slider bun, then top with lettuce, tomato, and pickles. Add the top bun, and secure with a toothpick if needed. Serve your Plant-based Hoppin' John Sliders with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Rod Sands

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Indulge in the luxurious combination of tender scallops and creamy pasta with this delectable fettuccine recipe. The succulent scallops are seared to perfection and served atop a bed of fettuccine coated in a rich and velvety cream sauce.

Ingredients: 8 oz fettuccine pasta. 12 large sea scallops, patted dry. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/2 cup dry white wine. 1 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Cook fettuccine according to package instructions until al dente. Drain and set aside. Season scallops with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add scallops and sear until golden brown on each side, about 2-3 minutes per side. Remove scallops from skillet and set aside. In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in white wine and let it simmer for 2 minutes to reduce. Stir in heavy cream and Parmesan cheese. Cook until sauce thickens, about 3-4 minutes. Add cooked fettuccine to the skillet and toss until well coated with the sauce. Gently place the seared scallops on top of the pasta. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Citrus Junos London

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These Salted Chocolate Peanut Butter Chip Cookies combine the rich flavors of chocolate and peanut butter with a touch of sea salt, creating a delightful balance of sweet and salty in every bite.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup peanut butter chips. 1 cup semisweet chocolate chips. Flaky sea salt, for sprinkling.

Instructions: Preheat your oven to 375F 190C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the peanut butter chips and semisweet chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Gently press down on each cookie dough ball with a fork to create a criss-cross pattern. Sprinkle a pinch of flaky sea salt on top of each cookie. Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Salted Chocolate Peanut Butter Chip Cookies with a glass of milk or your favorite beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes

SKYWOLF GAME STUDIOS

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Indulge in the decadent flavors of truffle, prosciutto, and roasted mushrooms with this gourmet pizza. The combination of earthy mushrooms, salty prosciutto, and the aromatic truffle oil will elevate your pizza night to a whole new level.

Ingredients: 1 pizza dough. 2 tablespoons truffle oil. 1 cup roasted mushrooms. 4 slices prosciutto. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup fresh arugula. Salt and black pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a pizza stone or baking sheet. Brush the dough with truffle oil, leaving a small border for the crust. Evenly sprinkle the shredded mozzarella cheese over the truffle oil-coated dough. Distribute the roasted mushrooms and prosciutto slices evenly on top of the cheese. Sprinkle grated Parmesan cheese over the toppings. Season the pizza with a pinch of salt and a dash of black pepper. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute or two. Before serving, top with fresh arugula for a burst of freshness and flavor. Slice the Truffle Prosciutto Roasted Mushroom Pizza and enjoy!

Prep Time: 20 minutes

Cook Time: 12-15

Around Sheffield MMOC

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This Honey Mustard Salmon with Summer Veggie Salad is a delightful and nutritious meal that combines the richness of salmon with the freshness of summer vegetables. The honey mustard glaze adds a sweet and tangy flavor to the succulent salmon fillets, while the vibrant salad brings a crisp and refreshing element to the dish. Perfect for a light yet satisfying dinner!

Ingredients: 4 salmon fillets. 2 tablespoons honey. 2 tablespoons whole grain mustard. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 2 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinegar. 1 tablespoon olive oil.

Instructions: Warm the oven up to 190C 375F. Honey, mustard, minced garlic, and olive oil should all be mixed together in a small bowl. Mix the mustard and honey together and then brush it on the salmon fillets. Put the salmon fillets on a baking sheet that has been lined with parchment paper. Bake for 12 to 15 minutes, or until the salmon is cooked all the way through and flakes easily with a fork. Put salad greens, cherry tomatoes, cucumber, red onion, and feta cheese in a large bowl. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad and toss it around to cover it all. Put summer vegetable salad next to the salmon fillets. Have a great time with your healthy and tasty dinner!

Prep Time: 15 minutes

Cook Time: 15 minutes

NY SPBL

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Try this patriotic twist on a classic potato salad. The red potatoes, red onions, and red bell peppers represent the colors of the American flag, while the blue cheese crumbles add a delicious and creamy contrast. Perfect for your next Independence Day celebration!

Ingredients: 4 cups red potatoes, diced. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup red bell pepper, finely chopped. 1/4 cup blue cheese crumbles. 1/4 cup cooked and crumbled bacon. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Boil the diced red potatoes until they are tender, about 10-15 minutes. Drain and let cool. In a large bowl, combine mayonnaise and Dijon mustard. Mix well. Add the cooled red potatoes, red onion, celery, and red bell pepper to the bowl. Gently toss to coat everything with the dressing. Fold in the blue cheese crumbles and crumbled bacon. Season with salt and pepper to taste. Chill the potato salad in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley just before serving. Enjoy your patriotic twist on classic potato salad!

Prep Time: 20 minutes

Cook Time: 15 minutes

Paralysed

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Delightful and airy mint-flavored meringue cookies with a hint of chocolate.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon peppermint extract. Green food coloring optional. 1/2 cup chocolate chips optional.

Instructions: Before you start cooking, heat the oven to 225F 110C. Put parchment paper on the bottom of a baking sheet. Using an electric mixer on medium speed, beat the egg whites in a clean, dry bowl until they get foamy. Keep beating after adding the cream of tartar until soft peaks form. Add the sugar a little at a time, about 1 tablespoon at a time, and beat until stiff peaks form. Add the peppermint extract and a few drops of green food coloring if you want and mix them in slowly until they are well combined. Put the meringue mixture into a piping bag with a star-shaped tip. Put small swirls of meringue on the baking sheet that has been prepared. For chocolate chip cookies, sprinkle some on top of the cookies that were piped. Warm the oven up and bake the meringue cookies for an hour and a half to two hours, or until they are dry and crisp. Turn off the oven and let the cookies cool all the way down inside. With care, take the cookies off the parchment paper once they are cool. Serve and have fun! Any leftovers should be kept in a container that won't let air in so they stay crisp.

Prep Time: 20 minutes

Cook Time: 120 minutes

Tech Tinkering

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These delicious cookies feature the ideal combination of peanut butter, M&M's candies, and a hint of salt. Make a delightful cookie tower that is both visually appealing and delicious!

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup M&M's candies. 1/2 cup all-purpose flour. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the creamy peanut butter and granulated sugar until well blended. Add the egg and vanilla extract to the peanut butter mixture, and mix until smooth and creamy. In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined. Gently fold in the M&M's candies to distribute them evenly in the dough. Using a tablespoon or a cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 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 them to a wire rack to cool completely. Once cooled, stack the cookies into a tower for a visually appealing presentation. Serve and enjoy these delightful Peanut Butter M&M Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Floart

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The sourness of fresh raspberries and the sweetness of marshmallows are mixed in these delicious Himbeer-Marshmallow-Pops, which are covered in a vanilla-flavored whipped cream. It's the perfect treat for a cool day!

Ingredients: 500g fresh raspberries. 200g marshmallows. 300ml heavy cream. 100g powdered sugar. 1 tsp vanilla extract. Popsicle sticks.

Instructions: Wash raspberries and pat dry with paper towels. Thread 3-4 raspberries onto each popsicle stick, leaving some space at the top for marshmallows. Skewer a marshmallow onto the top of each raspberry stack. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Dip each raspberry-marshmallow stack into the whipped cream mixture, ensuring they're evenly coated. Place coated pops on a parchment-lined baking sheet and freeze for at least 4 hours or until firm. Once frozen, serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Wakefield Chorus

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Enjoy a nutritious and delicious sautéed kale and quinoa skillet that is both satisfying and healthy. Packed with fiber, vitamins, and minerals, this dish makes for a perfect lunch or dinner option.

Ingredients: 1 cup quinoa. 2 cups water. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bunch kale, stems removed and leaves chopped. 1 teaspoon smoked paprika. Salt and pepper to taste. Juice of 1 lemon. 1/4 cup feta cheese, crumbled optional. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff quinoa with a fork and set aside. In a large skillet, heat olive oil over medium heat. Add chopped onion and saut until translucent. Add minced garlic and saut for an additional 1-2 minutes until fragrant. Stir in chopped kale, smoked paprika, salt, and pepper. Cook until kale is wilted and tender, about 5-7 minutes. Add cooked quinoa to the skillet, tossing to combine with the kale mixture. Cook for an additional 2-3 minutes to heat through. Drizzle lemon juice over the skillet and toss once more to combine flavors. If desired, sprinkle crumbled feta cheese over the top and garnish with chopped parsley. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Western Woodlands

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With juicy shrimp, crunchy cucumber, and creamy avocado rolled in sushi rice and nori, this cooked maki-sushi recipe has a great mix of tastes and textures. Great for sushi fans who like their seafood cooked!

Ingredients: 3 cups sushi rice, cooked. 4 sheets nori seaweed. 1/2 lb cooked shrimp, sliced. 1/2 cucumber, julienned. 1 avocado, sliced. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Lay a bamboo sushi mat on a clean surface. Place a sheet of nori on the mat, shiny side down. Spread a layer of sushi rice evenly over the nori, leaving a small border at the top. Arrange slices of shrimp, cucumber, and avocado in a line across the center of the rice. Using the mat, roll the sushi tightly from bottom to top, pressing gently to seal. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 20 minutes

Cook Time: 10 minutes

la sauce bornandine