bubblyquinn

[bubblyquinn]

A hearty and flavorful soup with a Southwestern twist, featuring tender navy beans, aromatic spices, and vibrant vegetables.

Ingredients: 1 lb navy beans, soaked overnight. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can diced tomatoes. 4 cups vegetable broth. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp smoked paprika. Salt and pepper to taste. Cilantro for garnish. Avocado slices for garnish.

Instructions: In a large pot, saut onion, garlic, and red bell pepper until softened. Add soaked navy beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until beans are tender. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and avocado slices.

Prep Time: 15 minutes

Cook Time: 120 minutes

Reign On Standard

[bubblyquinn]

For Halloween, these simple chocolate mummy cupcakes are a delightfully eerie treat. They begin with a basic chocolate cake mix and are adorned with candy eyes and a white chocolate drizzle to resemble adorable mummies. Ideal as a sweet treat for trick-or-treaters or for a Halloween party!

Ingredients: 1 box of chocolate cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1 cup chocolate frosting. 24 candy eyes. 1/4 cup white chocolate chips. 1 tablespoon vegetable shortening.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until well combined. Fill each cupcake liner about two-thirds full with the chocolate cake batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Once cooled, frost each cupcake with chocolate frosting to create the base layer. Melt the white chocolate chips and vegetable shortening together in the microwave or on the stovetop until smooth. Using a piping bag or a zip-top bag with the corner snipped off, drizzle the melted white chocolate over each cupcake in a crisscross pattern to resemble mummy bandages. Place two candy eyes on each cupcake while the white chocolate is still wet to create the mummy's eyes. Let the white chocolate set and the cupcakes are ready to serve!

Prep Time: 15 minutes

Cook Time: 20 minutes

Merhrs Cake Corner

[bubblyquinn]

These Spekulatius Macarons are a delightful twist on the classic French treat, filled with the flavors of Speculoos cookies. They are perfect for holiday gatherings or as a special treat any time of the year.

Ingredients: 100g almond flour. 200g powdered sugar. 2 large egg whites, room temperature. 50g granulated sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon vanilla extract. A pinch of cream of tartar. Spekulatius cookie butter for filling.

Instructions: Sift together almond flour and powdered sugar in a bowl. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form. Fold the sifted almond flour mixture into the egg white mixture gently until well combined. Add ground cinnamon, ground cloves, ground nutmeg, ground ginger, and vanilla extract to the mixture, and fold until the batter is smooth and glossy. Transfer the batter into a piping bag with a round tip. Pipe small circles onto a parchment-lined baking sheet, leaving space between each circle. Tap the baking sheet gently on the counter to remove air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they easily lift off the parchment paper. Remove from the oven and let them cool completely on the baking sheet. Once cooled, spread Spekulatius cookie butter on one macaron shell and sandwich it with another. Serve and enjoy your delicious Spekulatius Macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

Tora Travels

[bubblyquinn]

With this recipe, you'll always be able to grill the perfect steak. With just some basic seasoning and a garlic and olive oil rub, the beef's natural flavor comes through, making for a juicy and tasty steak.

Ingredients: 2 beef steaks 1 inch thick. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat grill to high heat. Rub steaks with minced garlic and olive oil, then season generously with salt and pepper. Place steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or to desired doneness. Remove steaks from the grill and let them rest for 5 minutes before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Tony Sandy

[bubblyquinn]

Tofu and bell peppers are cooked in a coconut milk-based sauce with aromatic spices to make this creamy and flavorful vegan curry. This dish is great for a healthy and filling meal.

Ingredients: 300g firm tofu, cubed. 2 large bell peppers capsicum, thinly sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 can 400ml coconut milk. 2 tablespoons curry powder. 1 tablespoon soy sauce. 1 tablespoon maple syrup or agave nectar. 1 tablespoon lime juice. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large pan, saut onion, garlic, and ginger until fragrant. Add tofu cubes and cook until lightly browned. Stir in sliced bell peppers and cook for another 3-4 minutes. Add curry powder, soy sauce, maple syrup, lime juice, salt, and pepper. Mix well. Pour in coconut milk and simmer for 10-15 minutes, stirring occasionally. Adjust seasoning if needed. Garnish with fresh cilantro before serving. Serve hot over rice or with naan bread.

Prep Time: 15 minutes

Cook Time: 20 minutes

Vers Geluk

[bubblyquinn]

This is a hearty vegan Bolognese sauce that is made with lentils instead of meat. It's easy to make and tastes great, so this is a great meal for a weeknight.

Ingredients: 1 cup dried green or brown lentils. 2 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 garlic cloves, minced. 1 can 14 oz crushed tomatoes. 1 can 6 oz tomato paste. 2 tbsp soy sauce. 1 tbsp balsamic vinegar. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. Salt and pepper, to taste. 1 lb spaghetti. Fresh basil, for garnish.

Instructions: Cook the lentils according to package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, tomato paste, soy sauce, balsamic vinegar, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer. Add the cooked lentils and simmer for 15-20 minutes, until the sauce has thickened. Cook the spaghetti according to package instructions. Drain. Serve the lentil Bolognese over the spaghetti. Garnish with fresh basil. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Josephs Quartz

[bubblyquinn]

Indulge in these rich Buttered Up Dulce de Leche Cheesecake Brownie Bars, which have rich brownie, creamy cheesecake, and sweet dulce de leche all in one bite. Perfect for satisfying your sweet tooth or wowing guests at any event.

Ingredients: 1 box brownie mix. 1/2 cup unsalted butter, melted. 2 eggs. 1/4 cup water. 1/4 cup vegetable oil. 8 oz cream cheese, softened. 1/2 cup dulce de leche. 1/4 cup granulated sugar. 1 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C and grease a 9x9 inch baking pan. In a mixing bowl, combine the brownie mix, melted butter, eggs, water, and vegetable oil. Stir until well combined. Pour the brownie batter into the prepared baking pan and spread it out evenly. In another mixing bowl, beat the cream cheese until smooth. Add the dulce de leche, sugar, and vanilla extract to the cream cheese, and mix until well combined. Drop spoonfuls of the cheesecake mixture over the brownie batter in the pan. Using a knife or toothpick, gently swirl the cheesecake mixture into the brownie batter. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Allow the brownies to cool completely in the pan before slicing into bars. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Health Care In Graphic Novels

[bubblyquinn]

These Raspberry-Almond Blondies Tutti Dolci are a delicious take on regular blondies. The tartness of fresh raspberries and the crunchiness of sliced almonds make for a great mix of flavors. They make a great treat for any event!

Ingredients: 1/2 cup unsalted butter, melted. 1 cup light brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/3 cup sliced almonds. 1/2 cup fresh raspberries.

Instructions: Preheat oven to 350F 175C. Grease an 8-inch square baking pan. In a bowl, mix melted butter and brown sugar until well combined. Add egg and vanilla extract, mix until smooth. Gradually add flour, salt, and baking powder, stirring until just combined. Fold in sliced almonds. Spread batter evenly into the prepared pan. Press raspberries gently into the batter. Bake for 25-30 minutes or until edges are golden and a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Krishna Melnattur

[bubblyquinn]

This Keto Avocado Chicken Salad is a delicious and satisfying low-carb meal. Creamy avocado pairs perfectly with tender chicken and crisp veggies, all tossed in a tangy lime dressing.

Ingredients: 2 cooked chicken breasts, shredded. 2 ripe avocados, diced. 1/4 cup diced red onion. 1/4 cup diced celery. 2 tablespoons chopped fresh cilantro. 2 tablespoons mayonnaise. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a large bowl, combine shredded chicken, diced avocado, red onion, celery, and cilantro. In a small bowl, mix together mayonnaise and lime juice. Pour the mayonnaise-lime mixture over the chicken avocado mixture and gently toss until well combined. Season with salt and pepper to taste. Serve immediately or chill in the refrigerator for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mash Tun

[bubblyquinn]

This is a budget-friendly flavored sugar that can be used in Christmas baking, whether it's cupcakes, cookies, or cake. It keeps for up to 4 weeks in the fridge.

[bubblyquinn]

Molasses, ketchup, and lemon juice are the predominant factors in this quick simmer sauce for your barbeque needs, or when you just need something to make your food go "WOO HOO!"

[bubblyquinn]

Take mozzarella string cheese, breadcrumbs, and some toothpicks, and you've got the easiest after-school snack in under 10 minutes.

[bubblyquinn]

Butter-sauteed zucchini and carrots are combined with a creamy sauce and served with spaghetti. This is a delicious side dish that pairs wonderfully with barbecue.

[bubblyquinn]

Roasted zucchini, shallots, and garlic are tossed with ziti, cheese, and fresh basil for this vegetarian-friendly, super flavorful dish.

[bubblyquinn]

For Easter, transform a cheese ball into an Easter egg. A lovely centerpiece for your Easter dinner or brunch.

[bubblyquinn]

These chocolate oatmeal candy bars are a delightful combination of chewy oats and rich chocolate, perfect for satisfying your sweet cravings. They are easy to make and great for sharing with friends and family.

Ingredients: 1 cup rolled oats. 1 cup chocolate chips. 1/2 cup unsalted butter. 1/2 cup brown sugar. 1/4 cup honey. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. Over low heat, melt the butter, brown sugar, honey, vanilla extract, and salt in a saucepan until the mixture is smooth. Take it off the heat and mix in the rolled oats until they are well covered. Put the mix into a 9x9-inch baking pan that has been greased. Spread out the chocolate chips on top of the oat mixture. After the oven is hot, bake for 15 to 20 minutes, or until golden brown and bubbly. Let the bars cool down all the way before cutting them into bars.

Prep Time: 10 minutes

Cook Time: 20 minutes

Communaut S Chr Tiennes De Base Wallonie Et Bruxelles

[bubblyquinn]

A flavorful twist on traditional hummus, this black bean hummus is creamy, savory, and perfect for dipping. It's packed with protein and fiber from the black beans and has a hint of citrus and earthy cumin flavor.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 2 tablespoons tahini. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 teaspoon ground cumin. Salt to taste. 2 tablespoons chopped fresh cilantro, for garnish optional. 1 tablespoon diced red bell pepper, for garnish optional.

Instructions: Put the black beans, tahini, olive oil, garlic, lemon juice, cumin, and salt in a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. If the mix is too thick, add a tablespoon of water at a time until it's the right consistency. Put the black bean hummus in a bowl that will be used for serving. If you want, you can add chopped cilantro and diced red bell pepper as a garnish. Chips, vegetable sticks, or crackers can be used to go with it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Janelle Salanga