arroyeah

[arroyeah]

Soup that looks nice and is good for you, made with fresh green herbs and vegetables and served in a white bowl.

Ingredients: 4 cups vegetable broth. 1 head broccoli, chopped. 1 cup spinach leaves. 1/2 cup fresh parsley leaves. 1/4 cup fresh mint leaves. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Set medium-low heat in a large pot and add the vegetable broth. Put in the garlic and chopped broccoli. Cook for 5 minutes, until the broccoli is soft. Add the mint leaves, spinach, and parsley, and stir them in. Cook for two more minutes. Take it off the heat and let it cool down a bit. Put the soup in a blender and blend it until it's smooth. Add pepper and salt to taste. Put the soup in bowls that are white. Add fresh herbs as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Giannas limitless beauty

[arroyeah]

A refreshing iced coffee with a hint of vanilla sweetness. Perfect for a hot summer day or whenever you crave a cool coffee treat.

Ingredients: 1 cup of brewed coffee, cooled. 2 tablespoons of vanilla syrup. 1/2 cup of milk. Ice cubes. Whipped cream optional. Caramel drizzle optional.

Instructions: Brew a cup of your favorite coffee and let it cool to room temperature. In a glass, add ice cubes until it's about halfway full. Pour the cooled coffee over the ice. Add 2 tablespoons of vanilla syrup and stir well. Pour in 1/2 cup of milk and stir again. If desired, top with whipped cream and a drizzle of caramel for extra flavor. Enjoy your homemade iced coffee!

Prep Time: 5 minutes

Cook Time: 0 minutes

canyon high school

[arroyeah]

For a quick and easy breakfast on a busy morning, try these Cinnamon Sugar Waffles. They taste sweet and cinnamony and are fluffy on the inside. Everyone will love them.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1 1/4 cups milk. 1/3 cup vegetable oil. 1 egg. 1 teaspoon vanilla extract. For the cinnamon sugar topping:. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon.

Instructions: Follow the directions that came with your waffle iron to get it hot. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Separate the egg into a different bowl. Add the milk, vegetable oil, and vanilla extract. Beat the egg well. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Follow the maker's directions and pour the batter onto a waffle iron that has already been heated. Cook until the waffles are golden brown and crisp. In a small bowl, mix the granulated sugar and ground cinnamon for the topping while the waffles are cooking. When the waffles are done, take them out of the waffle iron and sprinkle the cinnamon sugar mix on top of each one right away. Hot syrup, whipped cream, or fresh berries are some of the things you can put on top of the cinnamon sugar waffles.

Prep Time: 10 minutes

Cook Time: 15 minutes

carmine rega

[arroyeah]

This Vegan Extra Sharp Holiday Cheddar Cheese Ball is a festive and flavorful appetizer that's perfect for holiday gatherings. It's made with creamy cashews, savory nutritional yeast, and a blend of spices for that extra sharp cheddar flavor. Coated in a crunchy nut and herb mixture, it's sure to impress vegans and non-vegans alike!

Ingredients: 2 cups raw cashews, soaked overnight and drained. 1/2 cup nutritional yeast. 1/4 cup lemon juice. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 1 clove garlic, minced. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon turmeric. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup raw almonds, finely chopped. 1/4 cup fresh parsley, finely chopped. 1/4 cup dried cranberries, finely chopped. 1/4 cup pecans, finely chopped.

Instructions: Soak the cashews in water for a while. Add the nutritional yeast, garlic, onion powder, smoked paprika, turmeric, salt, and black pepper. Blend the ingredients in a food processor until the mixture is smooth and creamy. Put the mixture in a bowl and put it in the fridge for at least an hour to make it firm. When the mixture is firm, use your hands to form it into a ball. Put the chopped almonds, parsley, cranberries, and pecans in a shallow dish. Cover the cheese ball completely with the nut mixture by rolling it in it. The cheese ball should be put in the fridge for another hour before it is served. Use crackers, sliced vegetables, or crusty bread to go with it.

Prep Time: 20 minutes

Cook Time: 0 minutes

Think Out Education

[arroyeah]

This quick vegan spaghetti recipe is perfect for busy weeknights when you need a satisfying meal in just 10 minutes. The combination of cherry tomatoes, garlic, and basil creates a burst of flavor that will leave you wanting more. Plus, it's easy to customize with your favorite vegetables or protein alternatives.

Ingredients: 200g spaghetti noodles. 2 cups cherry tomatoes, halved. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/4 teaspoon red pepper flakes. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the spaghetti noodles. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. After you add the cherry tomatoes, cook for three to four minutes or until they get soft. Add red pepper flakes, salt, and pepper to taste. When the spaghetti is done, add it to the pan and mix it all together. Add two to three more minutes of cooking to let the flavors blend. Take it off the heat and add the chopped basil leaves. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

cleaning service st. louis

[arroyeah]

This vegan banana nice cream is a guilt-free treat that's easy to make and bursting with flavor. It's made with just a few simple ingredients and can be customized with your favorite toppings.

Ingredients: 4 ripe bananas, frozen. 2 tablespoons almond milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Toppings of choice: chopped nuts, shredded coconut, fresh fruit.

Instructions: Cut the frozen bananas into pieces after peeling them. Put the frozen banana chunks, almond milk, maple syrup, and vanilla extract in a food processor or blender and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the nice cream in a bowl and top it with your favorite things, like fresh fruit, chopped nuts, or shredded coconut. You can serve it right away as soft-serve or freeze it for 30 minutes to make it firmer.

Prep Time: 10 minutes

Cook Time: 0 minutes

del recuerdo a la creación

[arroyeah]

You can make this beef stew recipe once and forget about it. In the slow cooker, tender beef, hearty vegetables, and flavorful broth cook together to make a dish that is both delicious and comforting.

Ingredients: 2 lbs beef stew meat. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried rosemary.

Instructions: Place the beef in a bowl and coat it with flour, salt, and pepper. Put the beef that has been coated, carrots, potatoes, onion, garlic, tomatoes, thyme, and rosemary in a slow cooker. Add the beef broth to the food. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft.

Prep Time: 15 minutes

Cook Time: 240 minutes

Paige A Mitchell

[arroyeah]

A comforting and indulgent casserole that combines all the flavors of loaded baked potatoes in an easy-to-make dish. Perfect for potlucks, family gatherings, or a satisfying weeknight dinner.

Ingredients: 6 large potatoes, peeled and diced. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/2 cup cooked and crumbled bacon. 1/4 cup chopped green onions. 1/4 cup melted butter. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. When the potatoes are soft enough to pierce with a fork, drain them well. To make the dish, put drained potatoes, sour cream, crumbled bacon, chopped green onions, melted butter, salt, and pepper in a large bowl. Mix everything together well. Put the mixture in a baking dish that has been greased. After the oven is hot, bake for 25 to 30 minutes, or until the top is bubbly and golden brown. If you want, you can add more chopped green onions and bacon bits as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Celaeno and Doodle

[arroyeah]

These Chocolate Chip Gingerbread Cookies are a delightful twist on traditional gingerbread cookies, combining the warm spices of ginger, cinnamon, cloves, and nutmeg with the sweetness of molasses and semisweet chocolate chips. Perfect for holiday baking or any time you crave a flavorful cookie!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 1/2 cups semisweet chocolate chips.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until smooth. Add the molasses and egg to the mixture, and beat until well combined. In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. Stir in the semisweet chocolate chips until evenly distributed throughout the dough. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving some space between each cookie. Gently press down on each cookie to slightly flatten them. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the baking sheet from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious Chocolate Chip Gingerbread Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Ancient Misteries

[arroyeah]

These little fruit tarts are great for parties, afternoon tea, or any other event. They are cute and taste great, with a buttery crust, a creamy filling, and fresh fruits. The apricot glaze makes the cake shine and tastes even better.

Ingredients: 1 package 14 ounces refrigerated pie crusts. 1 package 8 ounces cream cheese, softened. 1/3 cup granulated sugar. 1 teaspoon vanilla extract. Assorted fresh fruits such as berries, kiwi, and grapes, washed and sliced. 1/4 cup apricot preserves.

Instructions: Set the oven to 425F 220C and heat it up. Lay the pie crusts out on a surface that has been lightly floured. To make circles out of the dough, use a 3-inch round file. To make small tart shells, press each circle into the cups of a mini muffin tin. Use a fork to make holes in the bottom of the tart shells so they don't puff up while they're baking. The tart shells should be baked in a hot oven for seven to nine minutes, or until they turn golden brown. Take it out of the oven and let it cool down all the way. Put the cream cheese, sugar, and vanilla extract in a bowl and mix them together until they are smooth and creamy. Put some of the cream cheese mixture into each tart shell that has been left to cool. Fill each tart shell with cream cheese and then add slices of fruit on top of it. Place the apricot preserves in a small saucepan and melt them over low heat. To make a glaze, brush the melted preserves over the fruits. Put the mini fruit tarts in the fridge for at least an hour before you serve them. Have fun with your tasty mini fruit tarts!

Prep Time: 20 minutes

Cook Time: 10 minutes

Already Bored

[arroyeah]

A quick and easy Christmas breakfast casserole that can be prepped ahead of time and baked in the morning. It's a hearty and delicious way to start your Christmas festivities!

Ingredients: 12 large eggs. 1 cup milk. 1 tsp salt. 1/2 tsp black pepper. 1 lb breakfast sausage, cooked and crumbled. 2 cups shredded cheddar cheese. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/2 cup diced onion. 1/4 cup chopped fresh parsley. 6 slices of bread, cubed. 2 tbsp butter, melted.

Instructions: Start by heating the oven to 350F 175C. Whisk the eggs, milk, salt, and black pepper together in a large bowl. Fry the breakfast sausage and add it to the egg mixture. Then add the diced red and green bell peppers, the diced onion, and the chopped fresh parsley. Use a stir to mix. Put the bread cubes in a 9x13-inch baking dish that has been greased. Spread the melted butter on top of the bread cubes. Spread the egg mix out over the bread cubes. Push down on the bread with a spatula to make sure it soaks up all the egg mixture. Take the casserole out of the oven and heat it up. Bake it for 35 to 40 minutes, or until the top is golden brown and the casserole is set. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can add more chopped parsley as a garnish. Enjoy this wonderful Christmas breakfast casserole while it's still hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

Zage Mojsinje

[arroyeah]

This Thai-style chicken and vegetable salad with a creamy peanut dressing is a great mix of tastes and textures. It has just the right amount of fresh vegetables, soft shredded chicken, and a peanut dressing that is rich and salty with a hint of tang from lime juice. This salad will perfectly meet your needs, whether you want a healthy lunch or a cool dinner.

Ingredients: 2 cups cooked chicken breast, shredded. 4 cups mixed salad greens e.g., lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1 cup cucumber, sliced. 1/2 cup red bell pepper, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 1/4 cup fresh lime juice. 2 tablespoons soy sauce. 2 tablespoons peanut butter. 2 tablespoons honey. 1 clove garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste.

Instructions: Put the cooked chicken, mixed salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro leaves in a large salad bowl. Add the peanut butter, honey, minced garlic, grated ginger, and red pepper flakes to a different bowl. Use a whisk to mix the ingredients together. This will make the peanut dressing. Add pepper and salt to taste. Add the peanut dressing to the large bowl with the salad ingredients and mix them together. Add everything to the salad and toss it around until the dressing is gone. Sprinkle the chopped roasted peanuts on top to make it taste and crunch even better. Enjoy your Thai Chicken Veggie Salad with Peanut Dressing right away!

Prep Time: 15 minutes

Cook Time: 0 minutes

Springfield Alphas

[arroyeah]

This tasty crepe cake is made with gluten-free crepes layered with spinach, ham, and a smooth bechamel sauce. This dish is great for brunch or a special event.

Ingredients: For the Crepes:. 1 cup gluten-free flour. 2 large eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. Cooking spray for the pan. For the Filling:. 1 cup cooked ham, diced. 2 cups fresh spinach leaves. 1 cup grated Gruyere cheese. For the Bechamel Sauce:. 2 tablespoons butter. 2 tablespoons gluten-free flour. 1 1/2 cups milk. Salt and pepper to taste. Pinch of nutmeg. For Assembly:. Additional grated Gruyere cheese. Chopped fresh chives for garnish.

Instructions: In a blender, combine all crepe ingredients and blend until smooth. Let the batter rest for 30 minutes. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray. Pour 1/4 cup of crepe batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes, then flip and cook for another 1-2 minutes. Repeat until all crepes are made. In a separate pan, wilt the spinach over medium heat. Drain any excess liquid and set aside. To make the bechamel sauce, melt butter in a saucepan over medium heat. Stir in the gluten-free flour to form a paste. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat. Preheat your oven to 350F 175C. Place one crepe on a serving platter. Spread a thin layer of bechamel sauce on top. Add a handful of wilted spinach, diced ham, and a sprinkle of Gruyere cheese. Repeat this layering process until all crepes are used. Finish with a crepe on top and cover it with bechamel sauce and additional grated Gruyere cheese. Bake the crepe cake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh chives and serve hot. Enjoy your Spinach and Ham Savory Crepe Cake with Gluten-Free Crepes!

Prep Time: 30 minutes

Cook Time: 30 minutes

P?átelé - Irena Sarplaninac

[arroyeah]

This recipe for tender and flavorful pressure-cooked Thai-inspired chicken thighs is delicious and Paleo-friendly. The rich and fragrant sauce made from Thai red curry paste and creamy coconut milk goes well with the soft chicken and veggies. This is a simple, quick weeknight supper that will wow.

Ingredients: 4 bone-in, skin-on chicken thighs. 1 can 13.5 oz full-fat coconut milk. 2 tablespoons Thai red curry paste. 1 tablespoon coconut aminos. 1 tablespoon fish sauce. 1 tablespoon lime juice. 1 teaspoon grated fresh ginger. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 cup broccoli florets. Salt and pepper, to taste. Fresh cilantro leaves, for garnish.

Instructions: Combine the coconut milk, fish sauce, lime juice, ginger, minced garlic, Thai red curry paste, and coconut aminos in a mixing bowl. Add salt and pepper to the chicken thighs for seasoning. Stock the pressure cooker with the chicken thighs, broccoli florets, and sliced red bell pepper. Cover the chicken and veggies with the coconut milk mixture. After closing the lid, program the pressure cooker to cook for 12 minutes on high pressure. Use the quick-release valve to release the pressure after the cooking is finished. Lift the lid with caution and take out the chicken thighs. Optional: Move the chicken thighs to a baking sheet and broil them for a few minutes, or until the skin is crispy, if you like crispy skin. Drizzle the pressure cooker sauce over the chicken thighs served with the vegetables. Before serving, garnish with fresh cilantro leaves. Savor your Pressure Cooker Thai Chicken Thighs, which are Paleo-friendly!

Prep Time: 15 minutes

Cook Time: 15 minutes

Multidisciplinary Conference on Engineering Research

[arroyeah]

This One Pot Wonder Tomato Basil Pasta is a quick and easy dish that combines the flavors of ripe tomatoes, fragrant basil, and savory garlic. Perfect for busy weeknights when you want a delicious meal without a lot of cleanup.

Ingredients: 8 oz. linguine pasta. 1 can 15 oz. diced tomatoes. 1 onion, thinly sliced. 4 cloves garlic, thinly sliced. 1/4 tsp. red pepper flakes. 2 cups vegetable broth. 2 cups water. Salt to taste. Pepper to taste. 1/4 cup fresh basil leaves, chopped. Grated Parmesan cheese for garnish.

Instructions: In a large pot, combine linguine, diced tomatoes, onion, garlic, red pepper flakes, vegetable broth, and water. Season with salt and pepper to taste. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for about 10-12 minutes, stirring occasionally, until pasta is cooked and liquid is absorbed. Stir in fresh basil. Remove from heat and let it sit for a few minutes before serving. Garnish with grated Parmesan cheese. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

alp

[arroyeah]

This chocolate cake doesn't have any soy in it and is easy to make. It's a great way to satisfy your chocolate cravings without using any animal products. It's rich and moist, and both vegans and non-vegans love it.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup water. 1/3 cup vegetable oil. 1 tablespoon white vinegar. 1 teaspoon vanilla extract. Vegan chocolate chips for garnish optional.

Instructions: Preheat the oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until well combined and smooth. Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can garnish the cake with vegan chocolate chips if desired. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

paula usuga

[arroyeah]

These one-pan cilantro chicken meatballs in mango coconut sauce are a delightful fusion of flavors. The juicy chicken meatballs are infused with cilantro and spices, while the creamy mango coconut sauce adds a tropical twist to the dish. It's a quick and easy recipe that's perfect for a weeknight dinner.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup finely chopped cilantro. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/2 tsp ground cumin. 1/2 tsp ground coriander. 1/4 tsp red pepper flakes adjust to taste. Salt and pepper to taste. 1 can 13.5 oz coconut milk. 1 cup mango chunks fresh or frozen. 2 tbsp vegetable oil. 1 lime, juiced. 2 tbsp chopped fresh cilantro for garnish.

Instructions: Ground chicken, breadcrumbs, minced garlic, chopped onion, ground cumin, ground coriander, red pepper flakes, salt, and pepper should all be combined in a mixing bowl. Well combine to form meatballs. In a large pan, heat the vegetable oil over medium-high heat. After adding the chicken meatballs to the pan, cook them for 8 to 10 minutes, or until they are thoroughly cooked and browned on all sides. Take them out of the pan and place it aside. Add the lime juice, mango chunks, and coconut milk to the same pan. Give it a good stir and simmer. Simmer until the sauce slightly thickens, about 5 minutes. To allow the flavors to seep in, return the cooked chicken meatballs to the pan and simmer in the mango-coconut sauce for an additional five minutes. Garnish the Cilantro Chicken Meatballs in Mango Coconut Sauce with freshly chopped cilantro and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Adulting Kinda