charliecochet

[charliecochet]

These Sticky Honey Sriracha Chicken Drumsticks are a perfect blend of sweet and spicy flavors. They're sticky, succulent, and incredibly delicious, making them a crowd-pleasing dish for any occasion.

Ingredients: 8 chicken drumsticks. 1/4 cup honey. 2 tablespoons sriracha sauce. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon sesame seeds. 2 green onions, thinly sliced.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together honey, sriracha sauce, soy sauce, minced garlic, and grated ginger. Place chicken drumsticks in a large bowl and pour the honey sriracha mixture over them. Toss until the drumsticks are evenly coated. Arrange the drumsticks on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the chicken is cooked through, turning them halfway through cooking. During the last 5 minutes of cooking, brush the drumsticks with any remaining sauce from the bowl. Once cooked, sprinkle sesame seeds and sliced green onions over the drumsticks before serving.

Prep Time: 10 minutes

Cook Time: 40 minutes

Harrow Baptist Church

[charliecochet]

A flavorful and spicy vegan twist on the classic Kung Pao Chicken, this Kung Pao Tofu is loaded with savory, tangy, and slightly sweet flavors, complemented by the crunch of peanuts and the heat of dried red chilies.

Ingredients: 1 block tofu, cubed. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 2-3 dried red chilies, chopped. 1/4 cup peanuts. 2 green onions, chopped. 1 tablespoon cornstarch. 1 tablespoon water.

Instructions: Press tofu to remove excess water, then cube it. In a small bowl, mix soy sauce, rice vinegar, and sesame oil. In a pan, heat oil over medium heat. Add garlic, ginger, and dried red chilies. Stir-fry for 1 minute. Add tofu cubes and cook until lightly browned. Pour in the soy sauce mixture and toss tofu to coat evenly. In a separate bowl, mix cornstarch and water to make a slurry. Add the slurry to the pan to thicken the sauce, stirring constantly. Add peanuts and green onions. Cook for another 2-3 minutes. Serve hot with rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

P?átelé - Irena Sarplaninac

[charliecochet]

These unique chocolate and beet cookies are a delightful combination of flavors. The addition of beets not only adds natural sweetness but also a vibrant color to the cookies. Perfect for sharing with your Leftovers Club or enjoying as a special treat.

Ingredients: 1 cup cooked and mashed beets. 1/2 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 egg. 1 teaspoon vanilla extract. 1 cup almond flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the mashed beets, applesauce that hasn't been sweetened, honey or maple syrup, melted coconut oil, egg, and vanilla extract in a bowl. Combine well. Mix the cocoa powder, baking soda, salt, and almond flour together in a different bowl using a whisk. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. The chocolate chips should be carefully mixed in. Using a cookie scoop or tablespoon, drop spoonfuls of dough on the baking sheet that has been prepared, leaving space between each one. Make each cookie a little flatter with the back of a spoon. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the edges are set. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. Once cooled, put it in a container that won't let air in. As a treat, eat these tasty chocolate and beet cookies, or give them to your Leftovers Club.

Prep Time: 20 minutes

Cook Time: 12 minutes

International Conference on Applied Science and Engineering

[charliecochet]

This sandwich combines the savory goodness of turkey and bacon with the sweet tanginess of homemade heirloom tomato jam, all sandwiched between hearty whole grain bread slices.

Ingredients: 8 slices of thick-cut bacon. 1 pound heirloom tomatoes, chopped. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 slices whole grain bread. 1/2 cup mayonnaise. 1 pound sliced turkey breast. 4 leaves lettuce. 4 slices cheddar cheese.

Instructions: Cook the bacon in a pan over medium heat until it gets crispy. Take it off and let it dry on paper towels. Add the chopped tomatoes, brown sugar, apple cider vinegar, salt, and black pepper to the same skillet. For about 15 to 20 minutes, or until the tomatoes break down and the mixture gets thicker, cook on medium heat. Take it off the heat and let it cool down. Toast pieces of whole grain bread. Put the same amount of mayonnaise on one side of each piece of bread. On half of the bread slices, put turkey slices, bacon, lettuce, cheddar cheese, and a big spoonful of heirloom tomato jam. Add the last few slices of bread on top to make sandwiches. Cut the sandwiches in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Mxed Martial Arts

[charliecochet]

A delicious cupcake parfait with yogurt, strawberries, and granola that tastes like cupcakes but is also very fresh. This is a great treat for anyone who likes sweets!

Ingredients: 1 cupcake, crumbled. 1 cup vanilla yogurt. 1/2 cup strawberries, sliced. 1/4 cup granola. Whipped cream for topping.

Instructions: In a glass or a jar, layer crumbled cupcake at the bottom. Add a layer of vanilla yogurt on top of the cupcake crumbs. Place a layer of sliced strawberries over the yogurt. Sprinkle a layer of granola on top of the strawberries. Repeat the layers until the glass or jar is filled. Top with a dollop of whipped cream. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

vy

[charliecochet]

This Roasted Tomato Turkey Club Sandwich is a delicious twist on the classic club sandwich. The addition of roasted tomatoes brings a burst of flavor and juiciness to every bite, complementing the savory turkey and crispy bacon perfectly.

Ingredients: 8 slices whole grain bread. 1 lb turkey breast, thinly sliced. 8 slices cooked bacon. 2 ripe tomatoes, sliced. 4 leaves romaine lettuce. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place tomato slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until softened and slightly charred. Toast the whole grain bread slices until golden brown. Spread mayonnaise on one side of each slice of bread and Dijon mustard on the other side. Layer turkey slices, roasted tomato slices, bacon, and romaine lettuce on four of the bread slices. Top with the remaining four bread slices, mustard side down, to form sandwiches. Cut each sandwich diagonally into halves or quarters. Secure each sandwich with toothpicks if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

st. lawrence invitational showdown

[charliecochet]

This is Gordon Ramsay's secret to creating the ultimate burger that's juicy, flavorful, and simply irresistible. With a mix of ground beef, pork, and veal, as well as a blend of seasonings, this burger will satisfy your cravings and leave you wanting more.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 lb ground veal. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/4 cup breadcrumbs. 1 egg. 2 tbsp Worcestershire sauce. 1 tsp Dijon mustard. Salt and pepper to taste. 4 burger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced red onion. Pickles. Ketchup and mayonnaise for condiments.

Instructions: In a large mixing bowl, combine the ground beef, ground pork, and ground veal. Add finely chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and pepper to the meat mixture. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt. Toast the burger buns on the grill or in a toaster until they are lightly browned. Assemble your burgers by placing lettuce leaves on the bottom bun, followed by the cooked patty with melted cheese. Add sliced tomatoes, red onion, and pickles on top of the patty. Spread ketchup and mayonnaise on the top bun and place it on top to complete the burger. Serve your Gordon Ramsay-style ultimate burger with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Past and Present Christchurch

[charliecochet]

Enjoy the earthy and rich flavors of wild mushrooms mixed with a creamy sauce that coats mezzi rigatoni pasta perfectly for a hearty and satisfying meal.

Ingredients: 300g mezzi rigatoni pasta. 200g mixed wild mushrooms such as shiitake, oyster, and chanterelle, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook mezzi rigatoni pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, saut until softened and fragrant, about 3 minutes. Add sliced wild mushrooms to the skillet and cook until they release their juices and start to brown, about 5-7 minutes. Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it simmer for 3-4 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Add the cooked mezzi rigatoni pasta to the skillet, tossing to coat the pasta evenly with the cream sauce and mushrooms. Cook for an additional 2-3 minutes until heated through. Garnish with fresh parsley before serving. Enjoy your delicious wild mushroom mezzi rigatoni with creamy sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

gbar roadshow

[charliecochet]

A flavorful and easy gluten-free recipe that combines succulent chicken breasts with the freshness of basil pesto and cherry tomatoes, cooked quickly and conveniently in an Instant Pot.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup gluten-free chicken broth. 1/2 cup basil pesto sauce. 1/2 cup cherry tomatoes, halved. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Add salt and pepper to the chicken breasts. Put chicken broth into the Instant Pot. Season the chicken breasts and put them in the Instant Pot. Cover the chicken breasts with basil pesto sauce. Put cherry tomatoes on top of that. Put the Instant Pot's lid back on and set it to Manual for 8 minutes on high pressure. Do a quick pressure release when the food is done cooking. Open the lid slowly and add grated Parmesan cheese on top of the chicken. Warm it up and serve it with your favorite gluten-free side dish.

Prep Time: 10 minutes

Cook Time: 8 minutes

james williams

[charliecochet]

This Simple Berry Sauce recipe by Barefeet In The Kitchen is a quick and delicious way to enhance your breakfast or dessert. Made with a medley of mixed berries, sugar, lemon juice, and a hint of vanilla extract, it's bursting with fruity flavor and sweetness.

Ingredients: 2 cups mixed berries strawberries, blueberries, raspberries, blackberries. 1/2 cup granulated sugar. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract.

Instructions: Combine the mixed berries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the berries start to break down and the sauce thickens, about 10-15 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Allow the berry sauce to cool for a few minutes before transferring it to a jar or container. Once completely cooled, refrigerate the sauce until ready to use. Serve the simple berry sauce as a topping for pancakes, waffles, ice cream, or any other dessert of your choice.

Prep Time: 5 minutes

Cook Time: 15 minutes

Prešovské dobrovo?nícke

[charliecochet]

A creamy and flavorful vegan version of the classic vodka sauce, perfect for topping pasta dishes.

Ingredients: 2 cups tomato sauce. 1/2 cup cashew cream blend 1/2 cup soaked cashews with 1/2 cup water. 1/4 cup vodka. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: In a saucepan, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Pour in vodka and simmer for 2-3 minutes to cook off alcohol. Stir in tomato sauce, cashew cream, dried basil, and red pepper flakes. Season with salt and pepper to taste. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens. Serve over your favorite pasta.

Prep Time: 10 minutes

Cook Time: 20 minutes

North Middle School Theater

[charliecochet]

Indulge in the creamy richness of homemade dulce de leche ice cream. This decadent dessert combines the caramel sweetness of dulce de leche with the creaminess of heavy cream and milk, creating a delightful treat for any occasion.

Ingredients: 2 cups heavy cream. 1 cup dulce de leche. 1 cup whole milk. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Heavy cream, milk, sugar, and salt should all be mixed together in a saucepan. Stir the mixture all the time while heating it over medium-low heat until the sugar melts and it gets warm. Take it off the heat and mix in the dulce de leche with a whisk until it's smooth. Add vanilla extract and stir. Put the mixture in a bowl and cover it with plastic wrap. Press the plastic wrap onto the mixture to keep a skin from forming. Put the mixture in the fridge for at least four hours or overnight to cool it down. If you have an ice cream maker, follow the manufacturer's directions and churn the mixture in it until it becomes soft serve. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

springtime scans

[charliecochet]

A rich and flavorful chicken dish cooked slowly in Marsala wine and served with mushrooms and a savory sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup sliced mushrooms. 1 cup Marsala wine. 1/2 cup chicken broth. 1/4 cup all-purpose flour. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put flour, oregano, salt, and pepper in a bowl and mix them together. Cover the chicken breasts with the flour mix. Put chicken breasts in the crock pot. Garlic that has been chopped up should be put on top of the chicken. Cover the chicken with Marsala wine and chicken broth. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft. Put the sauce on top of the chicken Marsala when you serve it.

Prep Time: 15 minutes

Cook Time: 360 minutes

Already Bored

[charliecochet]

Indulge in the perfect blend of zesty lemon and rich chocolate with these vegan lemon bars. They are a delightful treat that will satisfy your sweet cravings while being completely plant-based.

Ingredients: 1 cup all-purpose flour. 1/2 cup powdered sugar. 1/4 cup cocoa powder. 1/2 cup coconut oil solid. 1 cup vegan chocolate chips. 2 tablespoons cornstarch. 1 1/2 cups sugar. Zest of 2 lemons. 1/2 cup fresh lemon juice. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Powdered sugar for dusting. Vegan chocolate shavings for garnish.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and line an 8 by 8-inch 20 by 20 centimeter baking pan with parchment paper, leaving a small overhang for simple removal. Mix the powdered sugar, cocoa powder, all-purpose flour, and a small amount of salt together in a mixing bowl. Using a pastry cutter or fork, add the solid coconut oil and mix until the mixture resembles coarse crumbs. To form the crust, press this mixture evenly into the bottom of the prepared pan and bake for 15 minutes. Make the lemon-chocolate filling while the crust bakes. Vegan chocolate chips, cornstarch, sugar, lemon zest, lemon juice, baking powder, and salt should all be combined in a blender. Blend until creamy and smooth. When the crust is baked, take it out of the oven and cover the hot crust with the lemon-chocolate filling. Evenly distribute it. Put the pan back in the oven and continue to bake for a further 25 to 30 minutes, or until the edges begin to come away from the pan and the filling is set. After letting the bars cool entirely in the pan, chill them for at least two hours to solidify them. After the bars are chilled, remove them from the pan using the overhanging parchment paper. Add a dusting of powdered sugar on top and decorate with vegan chocolate shavings. Enjoy your Vegan Chocolate Lemon Bars after slicing them into squares!

Prep Time: 20 minutes

Cook Time: 45 minutes

sign creations

[charliecochet]

Strawberry Lemonade is a great summer drink because it has both the sweetness of fresh strawberries and the sourness of lemon juice. It's simple to make and tastes great on a hot day!

Ingredients: 1 cup fresh strawberries, hulled and halved. 1 cup fresh lemon juice. 1/2 cup granulated sugar. 4 cups cold water. Ice cubes. Fresh strawberries and lemon slices for garnish.

Instructions: Put sugar, lemon juice, and strawberries in a blender and blend them together. Mix until it's smooth. Through a fine-mesh sieve, pour the strawberry-lemon mix into a pitcher. Pour cold water into the pitcher and mix it well. Put in the fridge until it's cold. Put it on ice cubes and top with lemon slices and fresh strawberries.

Prep Time: 10 minutes

Cook Time: 0 minutes

Fort Thomas Arts

[charliecochet]

Indulge in the BEST EVER homemade fudge brownies topped with irresistible birthday cake frosting and colorful sprinkles! These decadent treats are perfect for celebrations or any day you're craving a sweet delight.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/2 cup sprinkles for frosting. 2 cups powdered sugar for frosting. 1/2 cup unsalted butter for frosting. 1 teaspoon vanilla extract for frosting. 3-4 tablespoons milk for frosting.

Instructions: Preheat your oven to 350F 175C. Grease a 9x13-inch baking pan. In a large microwave-safe bowl, melt the butter. Stir in sugar, eggs, and vanilla extract until well combined. Add cocoa powder, flour, salt, and baking powder. Stir until just combined. Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs not raw batter. Allow the brownies to cool completely in the pan. To make the frosting, beat together powdered sugar, butter, vanilla extract, and milk until smooth and creamy. Spread the frosting over the cooled brownies and sprinkle with rainbow sprinkles. Slice into squares and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

myfantasiworld's art animation commissions

[charliecochet]

Indulge in these decadent Vegan Peanut Butter Cups that are rich in flavor and incredibly easy to make. They're the perfect combination of creamy peanut butter and smooth chocolate, making them a delightful treat for any occasion.

Ingredients: 1 cup dairy-free chocolate chips. 1/2 cup creamy peanut butter unsweetened. 2 tablespoons maple syrup. 1/4 teaspoon vanilla extract. Sea salt, for sprinkling optional.

Instructions: Paper liners should be put inside a mini muffin tin. Put the chocolate chips in a bowl that can go in the microwave. Melt them in 30-second increments, stirring between each one, until the mixture is smooth. Mix peanut butter, maple syrup, and vanilla extract together in a different bowl until everything is well mixed. Put a little melted chocolate in the bottom of each muffin tin and spread it out to cover it. Place a small amount of the peanut butter mix on top of the chocolate in each liner. Add more melted chocolate on top of the peanut butter layer, making sure it covers the peanut butter completely. If you want, add a pinch of sea salt on top. Put the muffin tin in the fridge and let the peanut butter cups chill for at least 30 minutes of that time. Once the peanut butter cups are set, take out the paper liners and put them in a container that won't let air in. Store them in the fridge.

Prep Time: 15 minutes

Cook Time: 30 minutes

Scott Meehan