Wellcome Collection

Eusko-lorak - Envious of the Clouds - Paralysed - PVMS Geography - Miyo Linux

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Try Blackberry Babe's recipe for smoked whole turkey for a flavorful Thanksgiving meal. Herbs and spices combine to make a flavorful crust, and apple wood chips add a touch of fruity smokiness.

Ingredients: 1 whole turkey 12-14 pounds. 1/2 cup kosher salt. 1/2 cup brown sugar. 1/4 cup smoked paprika. 1/4 cup black pepper. 1/4 cup garlic powder. 1/4 cup onion powder. 1/4 cup dried thyme. 1/4 cup dried rosemary. 1/4 cup olive oil. 1 cup apple wood chips, soaked in water.

Instructions: Remove giblets from the turkey and pat it dry with paper towels. In a bowl, mix kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary to create the rub. Rub the turkey with olive oil, ensuring an even coating. Apply the spice rub generously over the entire turkey, including the cavity. Preheat the smoker to 225F 107C. Add soaked apple wood chips to the smoker for a mild, fruity flavor. Place the turkey on the smoker grates, breast side up. Smoke the turkey at 225F for approximately 30 minutes per pound, or until the internal temperature reaches 165F 74C. Baste the turkey with pan juices every hour to keep it moist. Once done, remove the turkey from the smoker, tent it with foil, and let it rest for 20-30 minutes before carving.

Prep Time: 30 minutes

Cook Time: 540 minutes

Pampered Ladies Leicester

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These Double Bacon Cheeseburger Sliders with Corn Relish are a perfect combination of savory, cheesy, and refreshing flavors. Ideal for your BBQ gatherings, these sliders are sure to be a hit among friends and family.

Ingredients: 1 lb ground beef. 1/2 lb bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tbsp Dijon mustard. 1 tsp Worcestershire sauce. Salt and pepper to taste. 12 slider buns. 1 cup corn kernels, cooked. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, juiced.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix the ground beef, half of the crumbled bacon, shredded cheddar cheese, mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper. Form small patties to fit the slider buns. Grill the burger patties for 3-4 minutes per side or until cooked to your liking. In the last minute of cooking, top each patty with additional cheddar cheese and let it melt. While the burgers are cooking, combine the cooked corn, red onion, cilantro, and lime juice to make the corn relish. Toast the slider buns on the grill for about 1 minute or until lightly browned. Assemble the sliders by placing a burger patty on the bottom half of each bun, topping with a spoonful of corn relish, and sprinkling with the remaining crumbled bacon. Place the top half of the bun on top. Serve the double bacon cheeseburger sliders with corn relish and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Floart

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Indulge in the delightful flavors of brown butter, oats, and cinnamon with these delicious cookies. The browned butter adds a rich, nutty taste, while the cinnamon chips provide bursts of warmth and sweetness.

Ingredients: 1 cup unsalted butter. 1 1/4 cups old-fashioned oats. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 1/2 teaspoons ground cinnamon. 1 cup dark brown sugar, packed. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup cinnamon chips.

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 some. Mix the oats, flour, baking soda, salt, and ground cinnamon together in a bowl using a whisk. In a different large bowl, mix the dark brown sugar, granulated sugar, and browned butter together until everything is well mixed. Mix the butter and sugar together until smooth, then add the egg and vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. It's okay to add the cinnamon chips. Put the dough in the fridge for at least an hour, or until it is firm. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Using a cookie scoop, drop round balls of dough onto the baking sheets that have been prepared. Put it in the oven for 10 to 12 minutes, or until the edges turn golden but the middle is still soft. For a few minutes, let the cookies cool on the baking sheets. Then, move them to wire racks to cool completely. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 10-12

Mess Maker 16

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These Cranberry Orange Meltaway Cookies are delicate and crumbly, with a burst of fruity flavors. The combination of tart cranberries and citrusy orange zest creates the ideal balance of sweetness and tartness.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup dried cranberries, chopped. Zest of 1 orange.

Instructions: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and orange zest, and mix until well combined. Gradually add the flour and mix until a soft dough forms. Stir in the chopped dried cranberries. Divide the dough in half and shape each half into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled dough logs into rounds about 1/4-inch thick and place them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 15 minutes

Portal Radio TV

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This easy Crock Pot Coney Dog Sauce recipe brings the classic flavors of a coney dog to your slow cooker. It's savory, slightly sweet, and perfect for topping hot dogs for a delicious meal.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup ketchup. 1/4 cup yellow mustard. 1/4 cup brown sugar. 2 tbsp Worcestershire sauce. 1/2 cup water. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat. Transfer the cooked ground beef to the slow cooker. Add chopped onion, minced garlic, ketchup, mustard, brown sugar, Worcestershire sauce, water, salt, and pepper to the slow cooker. Stir well to combine. Cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally. Once the sauce is thickened and flavors are well combined, serve over hot dogs in buns.

Prep Time: 15 minutes

Cook Time: 240 minutes

Alley Cat Gallery

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Instead of rice noodles, this recipe calls for spiralized zucchini, which makes it a low-carb version of the traditional Vietnamese dish pho without giving up any of the flavors.

Ingredients: 4 cups beef broth. 1/2 lb thinly sliced beef sirloin or flank. 1 zucchini, spiralized. 1 tablespoon coconut aminos. 1 tablespoon fish sauce. 1 teaspoon grated ginger. 1 clove garlic, minced. 1/4 teaspoon cinnamon. 1/4 teaspoon cloves. 1/4 teaspoon star anise. Salt and pepper to taste. Fresh cilantro, bean sprouts, lime wedges, and sliced jalapenos for garnish.

Instructions: Bring the beef broth to a slow boil in a pot over medium-low heat. Put in fish sauce, grated ginger, minced garlic, cumin, star anise, and coconut aminos. Wait 10 minutes and then serve. Toss the beef slices into the broth and cook for about two minutes, or until the beef is just done. Put some spiralized zucchini in each bowl to serve. Cover the zucchini noodles in bowls with hot broth. Add the beef on top of the broth. Add fresh cilantro, bean sprouts, lime wedges, and jalapenos that have been sliced to the top. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Citrus Junos London

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Indulge in the creamy goodness of this gluten-free pumpkin cheesecake, topped with luscious caramel sauce. It's the perfect dessert for autumn gatherings or holiday celebrations.

Ingredients: 1 1/2 cups gluten-free graham cracker crumbs. 1/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 3 8-ounce packages cream cheese, softened. 1 15-ounce can pumpkin puree. 1 cup packed brown sugar. 3 large eggs. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup caramel sauce, for topping.

Instructions: Warm the oven up to 175F 350C. Put gluten-free graham cracker crumbs, sugar, and melted butter in a bowl and mix them together until they are well mixed. Put it on the bottom of a 9-inch springform pan and press it down. After 10 minutes, take it out of the oven and let it cool. Cream cheese should be beaten in a big bowl until it's smooth. Crack open the eggs and add the vanilla extract, cinnamon, nutmeg, cloves, salt, and pumpkin puree. Blend or beat until smooth and creamy. Place the pumpkin mix on top of the crust that has been cooled. After the oven is hot, bake it for 50 to 60 minutes, or until the middle is almost set. Take it out of the oven and let it cool all the way down. Put it in the fridge for at least four hours or overnight. Pour caramel sauce over the cheesecake right before serving. Serve cold.

Prep Time: 20 minutes

Cook Time: 60 minutes

Hamaran puoliveriset - Tallin ovilla

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Indulge in these guilt-free vegan twix bars made with wholesome ingredients. They're perfect for satisfying your sweet tooth without compromising your health goals.

Ingredients: 1 cup dates, pitted. 1 cup raw almonds. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup almond butter. 1/2 cup dairy-free chocolate chips.

Instructions: Dates and almonds should be mixed in a food processor until they become sticky and dough-like. Make an even layer of the date and almond mixture in the bottom of a baking dish that has been lined with parchment paper. Melt the coconut oil and mix it with the maple syrup and almond butter in a small bowl. Spread the mixture out evenly after pouring it over the date and almond layer. Freeze the baking dish for about 30 minutes to make it set. Melt the dairy-free chocolate chips in a microwave or a double boiler after the mixture has set. The chocolate should be poured over the top layer after taking the baking dish out of the freezer. Put the dish back in the freezer for another 15 to 20 minutes, or until the chocolate is hard. Once they're set, take the bars out of the dish and cut them into twix-sized pieces. Put the bars in a container that won't let air in and put it in the fridge until you're ready to serve them.

Prep Time: 15 minutes

Cook Time: 0 minutes

edtechelective

[wellcomecollection]

A tasty and refreshing pasta salad with a mix of fresh vegetables, beans, cheese, and a tangy ranch dressing that is based on cowboy food.

Ingredients: 2 cups cooked pasta shells. 1 cup cherry tomatoes, halved. 1/2 cup corn kernels. 1/2 cup black beans, drained and rinsed. 1/4 cup red onion, finely chopped. 1/4 cup green bell pepper, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup ranch dressing. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, corn, black beans, red onion, green bell pepper, cilantro, and cheddar cheese. In a small bowl, whisk together the ranch dressing and lime juice. Season with salt and pepper to taste. Pour the dressing over the pasta salad and toss until everything is evenly coated. Chill the pasta salad in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Harpeth Hills Ladies Golf Association

[wellcomecollection]

This Raw Taco Salad is full of fresh tastes and textures, making it a filling and healthy meal. It has lots of vegetables, beans, and a tangy lime-cumin dressing. It's a quick and easy vegan dinner.

Ingredients: 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced bell peppers. 1/4 cup diced red onion. 1/4 cup corn kernels. 1/4 cup black beans. 1/4 cup chopped cilantro. 1 avocado, diced. Juice of 1 lime. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup crushed tortilla chips optional, for topping.

Instructions: Shred the lettuce and put it in a large bowl. Add the diced tomatoes, bell peppers, red onion, corn kernels, black beans, cilantro, and avocado. Add lime juice, olive oil, ground cumin, chili powder, salt, and pepper to a small bowl. Use a whisk to mix the ingredients. Give the salad a gentle toss to coat it with the dressing. Put the salad in bowls and top with crushed tortilla chips if you want.

Prep Time: 15 minutes

Cook Time: 0 minutes

English Land Ideas

[wellcomecollection]

A delightful twist on the classic sandwich, this sandwich cake is perfect for parties, picnics, or any gathering. Layers of bread, deli meats, cheese, and veggies are stacked high to create a visually stunning and delicious dish.

Ingredients: 1 loaf of bread. Mayonnaise. Mustard. Sliced deli meats ham, turkey, salami, etc.. Sliced cheese cheddar, Swiss, provolone, etc.. Lettuce leaves. Tomato slices. Pickles optional. Olives optional.

Instructions: Slice the loaf of bread horizontally into even layers about 4-6 layers depending on the size of the loaf. Spread a thin layer of mayonnaise on one side of each bread layer. On the bottom bread layer, spread a layer of mustard. Layer the sliced deli meats and cheese on top of the mustard. Add lettuce leaves, tomato slices, pickles, and olives if desired. Place another bread layer on top and press down gently. Repeat the layers until all bread and fillings are used, finishing with a bread layer on top. Wrap the sandwich cake tightly in plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Before serving, carefully remove the plastic wrap and slice the sandwich cake into wedges.

Prep Time: 20 minutes

Cook Time: 0 minutes

Parker Oktoberfest

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A delicious low-carb twist on classic buffalo chicken, this grilled dish is packed with flavor and gooey cheese. Perfect for a quick and satisfying weeknight dinner!

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup buffalo sauce. 1/4 cup ranch dressing. 1 cup shredded mozzarella cheese. 1/4 cup crumbled blue cheese. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. In a small bowl, mix buffalo sauce and ranch dressing. Grill chicken breasts for 6-7 minutes per side, or until cooked through. Brush buffalo sauce mixture onto each side of the chicken during the last few minutes of grilling. Top each chicken breast with mozzarella and blue cheese during the last minute of grilling, allowing cheese to melt. Remove chicken from grill and let rest for a few minutes before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

GIVI MELKADZE

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Making homemade pumpkin puree is easy and allows you to control the quality and freshness of the ingredients. This vegan recipe yields smooth and creamy puree perfect for a variety of dishes.

Ingredients: 1 small sugar pumpkin.

Instructions: Before you start cooking, heat the oven to 375F 190C. Take the pumpkin in half and scoop out the seeds and stringy fibers. Put the pumpkin halves on a baking sheet that has been lined with parchment paper, cut side down. Put the pumpkin in the oven and bake for 45 to 60 minutes, or until it is soft and a fork can easily go through it. Let the pumpkin cool down a bit, and then take the flesh out of the skin. Put the pumpkin flesh in a blender or food processor and blend or process it until it is smooth. You can use it right away, put it in the fridge in an airtight container for up to five days, or freeze it to keep it longer.

Prep Time: 10 minutes

Cook Time: 60 minutes

LA BOTTEGA DEI MAGHI edicola

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Enjoy a tasty chocolate cream tart that is vegan, gluten-free, grain-free, and low in refined sugar. It doesn't even need to be baked. A guilt-free dessert with a chocolate filling that is creamy and sits on top of an almond flour crust.

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. A pinch of salt. 1 1/2 cups cashews, soaked and drained. 1/2 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup cocoa powder. 1 tsp vanilla extract. Fresh berries for topping optional.

Instructions: In a mixing bowl, combine almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Mix until well combined. Press the mixture into the bottom of a tart pan, forming a crust. Place it in the freezer to set while you prepare the filling. In a high-speed blender, combine soaked cashews, coconut cream, melted coconut oil, maple syrup, cocoa powder, and vanilla extract. Blend until smooth and creamy. Pour the chocolate cream filling over the crust in the tart pan. Smooth the top with a spatula. Place the tart in the freezer and let it set for at least 2-3 hours or until firm. Once the tart is set, remove it from the freezer and let it sit at room temperature for a few minutes before slicing. Top the tart with fresh berries if desired, and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

GO MERRY FLOWER

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This is a quick and tasty Instant Pot version of Wendy's chili that is great for a comforting meal. Made with ground beef, beans, and tasty spices.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 1 green bell pepper, chopped. 2 cloves garlic, minced. 2 cans 14.5 oz each diced tomatoes, undrained. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 6 oz tomato paste. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional.

Instructions: Put the Instant Pot on "Saute" and cook the ground beef until it's fully cooked. Chop up the garlic, onion, and bell pepper and add them. Cook the vegetables until they get soft. Kidney beans, pinto beans, black beans, tomato paste, and beef broth should all be added. Mix well. Use salt, black pepper, cayenne pepper, oregano, chili powder, and cumin to season the food. Do a thorough mix. Get out of "Saute" mode. Set the valve to "Sealing" and close the Instant Pot lid. Then, choose "Manual" or "Pressure Cook" mode and set the timer for 15 minutes at high pressure. After the food is done cooking, let the pressure drop naturally for 10 minutes. Then, carefully do a quick pressure release. Take off the lid and stir the chili around. If necessary, change the seasoning. Add your favorite toppings, like shredded cheese, sour cream, or green onions, and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

First Umclex

[wellcomecollection]

These salted pistachio chocolate chunk cookies are a delightful blend of nutty pistachios, rich chocolate chunks, and a hint of sea salt. The combination of flavors and textures makes them a perfect treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chopped pistachios. 1 1/2 cups semisweet chocolate chunks. Flaky sea salt, for sprinkling.

Instructions: Preheat your oven to 375F 190C and line two baking sheets with parchment paper. 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 all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pistachios and semisweet chocolate chunks. Scoop spoonfuls of the cookie dough onto the prepared baking sheets, leaving enough space between each cookie. Sprinkle a pinch of flaky sea salt on top of each cookie. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and let them 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: 12 minutes

Sakari Australian Shepherds

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Delicate and fragrant eggless cookies made with the unique flavor of rose essence and the crunch of cornflakes. These cookies are a delightful treat for any occasion.

Ingredients: 2 cups cornflakes. 1 cup all-purpose flour. 1/2 cup powdered sugar. 1/4 cup vegetable oil. 1/4 cup milk. 1/2 teaspoon rose essence. 1/4 teaspoon baking powder. A pinch of salt.

Instructions: Set the oven to 350F 175C and heat it up. Use your hands to slightly crush the cornflakes in a mixing bowl. Put in whole-wheat flour, powdered sugar, baking powder, and a little salt. Combine well. Whisk the vegetable oil, milk, and rose essence together in a different bowl until they are well mixed. Pour the wet mixture into the dry ingredients slowly while mixing them together to make a dough. Put parchment paper on the bottom of a baking sheet. You can make balls out of small pieces of dough. Make each ball a little flatter, then put it on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn 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 down. The Eggless Rose Cornflakes Cookies are ready to eat once they have cooled down.

Prep Time: 15 minutes

Cook Time: 15 minutes

Rod Sands