Wellcome Collection

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

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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

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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

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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

[wellcomecollection]

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

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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

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These DIY Hard Hat Cake Pops are a fun and educational treat for homeschooling activities. Make learning sweet and enjoyable with these construction-themed delights!

Ingredients: 1 box of chocolate cake mix. 1/2 cup of chocolate frosting. 1 package of lollipop sticks. 1 package of yellow candy melts. 1 package of gray candy melts. Edible black marker. Edible silver dust optional.

Instructions: Bake the chocolate cake according to the package instructions. Allow the cake to cool completely, then crumble it into a large bowl. Add chocolate frosting to the crumbled cake and mix until well combined. Take small portions of the mixture and shape them into hard hat shapes. Insert lollipop sticks into the bottom of each hard hat shape. Melt yellow candy melts according to package instructions. Dip each hard hat into the melted yellow candy melts, ensuring an even coating. Place the dipped hard hats on a parchment-lined tray to set. Melt gray candy melts and use them to create the details of the hard hat, such as the brim and straps. Allow the candy melts to set completely. Use an edible black marker to add finer details like a face and safety stripes. Optional: Dust with edible silver dust for a metallic look. Allow the cake pops to fully set before serving.

Prep Time: 30 minutes

Cook Time: 25 minutes

Campus Bastad

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Enjoy the rich and creamy chocolate lava cake that is easy to make in a pressure cooker with a 7-inch nonstick springform bundt pan. You'll end up with a moist cake with a chocolate center that will satisfy your sweet tooth.

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup milk. 1/2 cup chocolate chips.

Instructions: Put one cup of water on the trivet to heat up the pressure cooker. Mix flour, sugar, cocoa powder, baking powder, and salt in a bowl with a whisk. Cream the butter and add the eggs, vanilla extract, and milk to it. Mix until it's smooth. Add the chocolate chips to the batter and mix them in. Put some butter on a 7-inch nonstick springform bundt pan and pour the batter into it. Stack the pan on top of the trivet inside the stove. It will take 20 minutes of cooking on high pressure after the lid is closed. Carefully let go of the pressure, open the lid, and let it cool for a few minutes. Remove the cake from the pan with care, and serve it warm. It should be gooey in the middle, like a lava cake.

Prep Time: 15 minutes

Cook Time: 20 minutes

OS Komen

[wellcomecollection]

This refreshing quinoa salad is packed with protein, fiber, and nutrients. The lemon-tahini dressing adds a creamy tanginess that complements the fresh flavors of the vegetables and herbs.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/2 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup sliced almonds. 2 tablespoons lemon juice. 2 tablespoons tahini. 1 tablespoon olive oil. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. When it starts to boil, turn down the heat and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Add the cooked quinoa, parsley, mint, cherry tomatoes, cucumber, red onion, and almonds to a large bowl. Mix tahini, olive oil, garlic, salt, and pepper with a whisk in a small bowl. Add the dressing to the quinoa salad and mix it all together. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 15 minutes

Avon Steps for Success

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Enjoy tender and flavorful Chinese barbecue char sui made effortlessly in the slow cooker. This recipe combines succulent pork shoulder with a savory-sweet sauce infused with traditional Asian flavors. Serve the char sui in soft bao buns for a delightful meal that's sure to satisfy.

Ingredients: 1.5 lbs pork shoulder, sliced. 1/2 cup hoisin sauce. 1/4 cup soy sauce. 1/4 cup honey. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons rice vinegar. 1/4 teaspoon Chinese five-spice powder. 1/4 cup water. Bao buns, for serving. Sliced green onions and sesame seeds, for garnish.

Instructions: Put honey, garlic, ginger, rice vinegar, Chinese five-spice powder, and water in a bowl. Then mix in hoisin sauce and soy sauce. Put pork shoulder slices into the slow cooker. Make sure the pork is evenly covered with the sauce mixture as you pour it over it. Leave the lid on and set the heat to low. Cook for 6 to 8 hours, or until the pork is soft and fully cooked. Use two forks to shred the pork after it's done cooking. Serve the char sui pork in bao buns with sesame seeds and sliced green onions on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

LAHS Physics

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This Amazing 2 Ingredient Italian Chicken is incredibly flavorful and easy to make. The secret lies in the Italian dressing marinade, which infuses the chicken with tangy and herbaceous flavors. Perfect for a quick weeknight meal or weekend barbecue.

Ingredients: 2 chicken breasts. 1 cup Italian dressing.

Instructions: Put chicken breasts in a dish that isn't too deep. Cover the chicken with the Italian dressing by pouring it over them. Put the mixture in the fridge for at least 30 minutes, or even overnight. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's done and the juices run clear. Enjoy while hot!

Prep Time: 35 minutes

Cook Time: 15 minutes

Really Cheap Car Insurance

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Enjoy these colorful and tasty vegan tacos on Cinco de Mayo! These tacos are sure to impress because they are full of healthy ingredients and Mexican-style flavors.

Ingredients: 1 cup cooked black beans. 1 cup diced tomatoes. 1 cup corn kernels. 1 avocado, diced. 1/2 cup chopped red onion. 1/4 cup chopped cilantro. 1 lime, juiced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas.

Instructions: Put black beans, diced tomatoes, corn kernels, avocado, red onion, and cilantro in a bowl. Salt and pepper should be added along with the lime juice and cumin. Toss until everything is well mixed. Put the corn tortillas in a pan and heat them over medium-low heat for 30 seconds on each side. Put some of the bean and vegetable mix in each tortilla. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA

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A hearty Southern dish with seasoned ground beef patties smothered in rich gravy, great for a cozy family dinner.

Ingredients: 1 lb ground beef. 1/3 cup seasoned bread crumbs. 1/4 cup chopped onion. 1 egg, beaten. 1/4 cup milk. 1/4 teaspoon black pepper. 1/2 teaspoon seasoned salt. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/4 cup all-purpose flour. 1 3/4 cups beef broth. 1/4 cup water. 1/2 cup milk.

Instructions: In a large bowl, combine ground beef, bread crumbs, chopped onion, beaten egg, 1/4 cup milk, black pepper, seasoned salt, onion powder, and garlic powder. Shape mixture into 4-6 oval patties. Heat a large skillet over medium-high heat. Cook patties until browned on both sides. Remove patties from skillet and set aside. Reduce heat to medium. In the same skillet, sprinkle flour over pan drippings. Cook and stir until flour is browned. Gradually whisk in beef broth and 1/4 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/2 cup milk and return patties to skillet. Cover and simmer for 10-15 minutes, stirring occasionally, until patties are cooked through and gravy is thickened. Serve hot, spooning gravy over patties.

Prep Time: 15 minutes

Cook Time: 25 minutes

sara enrico

[wellcomecollection]

This salad is super cool because it has crunchy mixed greens, sweet cherry tomatoes, crunchy cucumber, and savory red onion and feta cheese. The homemade cider and sunflower dressing is what makes this salad really stand out. It has a great tangy, sweet, and slightly mustardy flavor. This salad is great for a healthy and tasty meal. It has roasted sunflower seeds on top to give it extra crunch.

Ingredients: 6 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup roasted sunflower seeds. 1/4 cup crumbled feta cheese. For Cider and Sunflower Dressing:. 1/4 cup apple cider vinegar. 1/4 cup extra-virgin olive oil. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, sunflower seeds, and feta cheese. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Serve immediately and enjoy your delicious Cider and Sunflower Dressing Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

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