patriciamellin

[patriciamellin]

Darley Abbey

[patriciamellin]

Enjoy the rich flavors of truffle-infused mac and cheese, which is made by mixing creamy cheese sauce with fragrant truffle oil to make a fancy take on a classic comfort food.

Ingredients: 400g macaroni pasta. 50g butter. 50g all-purpose flour. 500ml whole milk. 200g cheddar cheese, grated. 100g gruyere cheese, grated. 2 tbsp truffle oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Turn on your oven and heat it up to 180C 350F. Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Melt the butter over medium-low heat in a large saucepan. To make a roux, add the flour and stir it in. Cook for two minutes or until it turns golden brown. Add the milk slowly while whisking and stirring all the time until the mixture is smooth and thick. Grate the cheddar and gruyere cheeses and mix them in until they melt and are well mixed. Add salt and pepper to taste, along with the truffle oil. Mix the cooked macaroni into the cheese sauce so that it's all covered. Place the mac and cheese mix in a baking dish. After the oven is hot, bake for 20 to 25 minutes, or until the top is bubbly and golden. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

gundula diering

[patriciamellin]

This Moroccan Cauliflower Soup is tasty and comforting, and it's okay for vegans and people following the paleo diet. When you mix cauliflower, carrots, apple, and warming spices together, you get a deliciously unique flavor. With a creamy pistachio garnish on top, it's a filling and healthy meal that's great for any event.

Ingredients: 1 medium cauliflower, chopped. 2 carrots, diced. 1 apple, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon olive oil. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1/4 cup unsweetened coconut milk. 1/4 cup pistachios, chopped.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the onion is clear. Grass, apple, cumin, ginger, cinnamon, salt, and pepper should all be added. Stir every now and then for 5 minutes. Add the vegetable broth. Bring to a boil, then lower the heat and let it cook for 20 minutes, or until the vegetables are soft. Blend the soup until it's smooth, either with an immersion blender or a regular blender. If you need to, adjust the seasoning after adding the coconut milk. Toast the chopped pistachios in a small pan over medium-low heat for about two minutes, or until they smell good. Add toasted pistachios to the top of the hot soup before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Gorgeous Eyes Beauticians

[patriciamellin]

A tasty and healthy couscous dish with red bell pepper, sweet potato, and aromatic spices. A tasty new take on the traditional "Kruidige Quinoa met Zoete Aardappel" recipe, this dish is a treat.

Ingredients: 1 cup couscous. 1 1/2 cups vegetable broth. 1 sweet potato, diced. 1 red bell pepper, diced. 1 small red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons fresh cilantro, chopped for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic. Saut until softened, about 2 minutes. Stir in the diced sweet potato, red bell pepper, ground cumin, ground coriander, and smoked paprika. Cook for 5-7 minutes, or until the sweet potato is tender. In a separate saucepan, bring the vegetable broth to a boil. Place the couscous in a heatproof bowl, and pour the boiling vegetable broth over it. Cover and let it sit for 5 minutes. Fluff the couscous with a fork. Combine the cooked vegetables with the fluffed couscous. Season with salt and pepper to taste. Mix well. Garnish with fresh cilantro before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lisa Bartel Dog Training

[patriciamellin]

Indulge in this luxurious creamy leek and pancetta pappardelle, a perfect meal for two. The richness of the heavy cream combined with the savory pancetta and sweet leeks creates a harmonious flavor profile that will tantalize your taste buds.

Ingredients: 200g pappardelle pasta. 100g pancetta, diced. 2 leeks, thinly sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and black pepper to taste. 2 tablespoons olive oil.

Instructions: Follow the directions on the package to cook the pappardelle pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced pancetta until it is crispy. Slice the leeks and mince the garlic and add them to the pan with the pancetta. For about 5 minutes, cook until the leeks get soft. Add the heavy cream and mix it in. Allow the mixture to slowly cook for two to three minutes. Toss the cooked pappardelle pasta in the creamy sauce after adding it to the pan. Grate some Parmesan cheese on top of the pasta and sauce. To taste, add salt and black pepper. Cook for another two to three minutes, stirring every now and then, until the sauce gets a little thicker and covers the pasta. If you want, you can top the hot creamy leek and pancetta pappardelle with extra Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

bruna kalil othero

[patriciamellin]

You can make these Slow Cooker Sweet and Tangy Wings without much trouble for an appetizer or main dish. When you mix barbecue sauce, honey, and soy sauce, you get a great balance of sweet and sour flavors that will make everyone want more.

Ingredients: 3 lbs chicken wings. 1 cup barbecue sauce. 1/4 cup honey. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tsp ginger, minced. 1/2 tsp black pepper.

Instructions: Honey, soy sauce, garlic, ginger, and black pepper should all be mixed together in a bowl. Put chicken wings in the crock pot. Add the wings to the sauce mixture and toss to coat them all. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until wings are soft and fully cooked. You can move the cooked wings to a baking sheet and broil them for a few minutes until the sugars caramelize if you want them to be crispier. Add sesame seeds and chopped green onions on top and serve hot.

Prep Time: 10 minutes

Cook Time: 240 minutes

MusingZero

[patriciamellin]

This creamy vegan cauliflower and broccoli bake is a great way to spend a cozy evening with family or friends. The soft cauliflower and broccoli florets are covered in a creamy sauce made from cashews blended with seasonings. It's a very satisfying dish.

Ingredients: 1 head cauliflower, chopped into florets. 1 head broccoli, chopped into florets. 1 cup raw cashews, soaked in water for 4 hours or overnight. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/4 cup breadcrumbs. Fresh parsley, chopped, for garnish.

Instructions: Preheat the oven to 375F 190C. In a large pot of boiling water, blanch the cauliflower and broccoli florets for 3-4 minutes, then drain and set aside. In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, Dijon mustard, onion powder, salt, and pepper. Blend until smooth and creamy. In a large mixing bowl, toss the blanched cauliflower and broccoli with the creamy sauce until evenly coated. Transfer the mixture to a baking dish and spread it out evenly. Sprinkle breadcrumbs over the top of the mixture. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Willow Glen Performing Arts

[patriciamellin]

If you're a vegetarian, these Grilled Ricotta and Chive Sandwiches are a great choice. Putting together the smooth ricotta and fresh chives with the mozzarella, tomato, and arugula makes a great grilled sandwich.

Ingredients: 1 cup ricotta cheese. 1/4 cup chopped fresh chives. Salt and pepper to taste. 4 slices of crusty bread. 2 tablespoons olive oil. 1 clove garlic, peeled. 1 cup arugula leaves. 1 medium tomato, sliced. 4 slices mozzarella cheese.

Instructions: In a bowl, mix the ricotta cheese and chopped chives. Season with salt and pepper to taste. Brush one side of each bread slice with olive oil. Rub the garlic clove on the oiled side of the bread for added flavor. Place a slice of mozzarella cheese on the unoiled side of two bread slices. Spread the ricotta and chive mixture on the unoiled side of the other two bread slices. Layer tomato slices and arugula leaves on top of the ricotta mixture. Place the mozzarella-covered bread slices on top of the tomato and arugula-covered slices to form sandwiches. Preheat a grill or grill pan over medium heat. Grill the sandwiches for 3-4 minutes on each side, or until the bread is crispy, and the cheese is melted. Remove from the grill, slice, and serve hot.

Prep Time: 15 minutes

Cook Time: 8 minutes

Be Part of the Band

[patriciamellin]

This Turmeric Chai Smoothie Bowl is a great way to start the day because it tastes great and is good for you. It's an easy and quick way to make breakfast that's full of healthy turmeric and warm chai spices. Add your favorite toppings to make it your own!

Ingredients: 1 frozen banana. 1/2 cup almond milk. 1/2 cup Greek yogurt. 1 tsp turmeric powder. 1/2 tsp chai spice blend. 1 tbsp honey optional. 1/4 cup granola. Fresh berries for topping.

Instructions: Place the frozen banana, almond milk, Greek yogurt, turmeric powder, and chai spice blend in a blender. Blend until smooth and creamy. Add honey if you prefer extra sweetness. Pour the smoothie into a bowl. Top with granola and fresh berries. Enjoy your delicious and healthy Turmeric Chai Smoothie Bowl!

Prep Time: 5 minutes

Cook Time: 0 minutes

karatenokacins

[patriciamellin]

Indulge in these fudgy and wholesome flourless chocolate chip zucchini oat brownie cookies that combine the goodness of zucchini and oats with the richness of chocolate.

Ingredients: 1 cup grated zucchini. 1 cup rolled oats. 1/2 cup almond butter. 1/3 cup honey or maple syrup. 1/4 cup cocoa powder. 1/4 cup chocolate chips. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Grate the zucchini and put it in a bowl. Add the rolled oats, honey or maple syrup, cocoa powder, chocolate chips, egg, vanilla extract, baking soda, and salt. Make sure to mix the ingredients well until they are all well mixed. Using a spoon or cookie scoop, drop pieces of dough onto the baking sheet that has been prepared, leaving some space between each piece. Before you put the cookies in the oven, heat it up. Bake them for 10 to 12 minutes, or until they are set and kind of firm. 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. Enjoy these tasty chocolate chip zucchini oat brownie cookies without flour once they are cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

Apex Farmers Market

[patriciamellin]

The spicy lime, fragrant cilantro, and crunchy peanuts in these grilled shrimp skewers give them a lot of flavor. Great for a quick and tasty BBQ dish!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup chopped cilantro. 2 limes, juiced. 1/4 cup chopped peanuts. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Put minced garlic, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix the ingredients together. Toss the shrimp around in the bowl to coat them all. Skewer shrimp on sticks. Cook the shrimp on the grill for two to three minutes on each side, or until the shrimp are pink and opaque. Before you serve, take the shrimp off the skewers and sprinkle them with chopped peanuts.

Prep Time: 15 minutes

Cook Time: 6 minutes

Cushie Jen

[patriciamellin]

Indulge in the enchanting flavors of ube yam with this dreamy Purple Ube Yam Latte. Combining the earthy richness of ube with the smoothness of espresso or coffee, this vibrant drink is a delightful treat for both your taste buds and your Instagram feed. Customize the sweetness and top with whipped cream and purple yam chips for a truly magical experience.

Ingredients: 1 tablespoon ube jam or ube halaya. 1 tablespoon hot water. 1 shot 1 ounce espresso or 1/2 cup strong brewed coffee. 1 cup milk of your choice e.g., almond, oat, dairy. 1/4 teaspoon vanilla extract. 1-2 teaspoons honey or sweetener of choice adjust to taste. Whipped cream optional. Purple edible glitter or purple food coloring optional. Crushed purple yam chips for garnish optional.

Instructions: Put the ube jam or halaya and hot water in a small bowl. Mix the two together to make a smooth ube paste. Make strong coffee or an espresso shot. Get the milk hot in a saucepan over medium-low heat, but don't let it boil. Add the ube paste and vanilla extract to the hot milk and mix them well with a whisk. Mix the espresso or strong coffee into the milk and ubes, then stir it in. Add honey or another sweetener of your choice to the latte to make it taste better. You can get the shade of purple you want by adding a few drops of purple food coloring or edible glitter. Put the ube yam latte into a mug. For a beautiful presentation, top with whipped cream and crushed purple yam chips. If you want, you can add more edible glitter on top. Love your Purple Ube Yam Latte! Serve it hot and enjoy it!

Prep Time: 10 minutes

Cook Time: 5 minutes

Westman Parent

[patriciamellin]

A tasty change from the usual meatball sub is these chicken meatball subs. They taste great and are great for a quick and filling meal.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup finely chopped onion. 1 clove garlic, minced. 1 egg, beaten. Salt and pepper to taste. 4 sub rolls. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced black olives optional. Fresh basil leaves for garnish optional.

Instructions: In a bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, onion, garlic, beaten egg, salt, and pepper. Mix well. Form the mixture into meatballs, about 1 inch in diameter. Heat a skillet over medium-high heat and cook the meatballs until browned and cooked through, about 8-10 minutes. Preheat your oven's broiler. Slice the sub rolls in half and place them on a baking sheet, cut side up. Spread marinara sauce on each roll. Place the cooked chicken meatballs on top of the sauce. Sprinkle mozzarella cheese on top of the meatballs. Add sliced black olives if desired. Place the baking sheet under the broiler and broil until the cheese is melted and bubbly, about 2-3 minutes. Garnish with fresh basil leaves if desired. Assemble the subs by putting the top half of the roll on the cheesy meatballs. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Virtasalmen Kalastusalue

[patriciamellin]

A rich and creamy low-carb white sauce that is great for keto and low-carb diets. It has a lot of flavor and can be used in many different dishes.

Ingredients: 1 cup heavy cream. 2 tablespoons cream cheese. 1/4 cup grated parmesan cheese.

Instructions: Slowly bring the heavy cream to a boil in a saucepan over medium-low heat. Mix in the cream cheese with a whisk until it melts and is well mixed in. It will be smooth and creamy after you add the grated Parmesan cheese. Take it off the heat.

Prep Time: 5 minutes

Cook Time: 10 minutes

Tyriene Amey

[patriciamellin]

These vegan-friendly dishes, orange-infused polenta and savory mushroom sauce, taste great together because they are rich and creamy. Great for a comforting meal that tastes great and fills you up.

Ingredients: 1 cup polenta. 4 cups vegetable broth. 1/2 cup orange juice. Zest of 1 orange. Salt to taste. 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1/2 cup coconut milk. 2 tbsp nutritional yeast. 1 tsp cornstarch dissolved in 2 tbsp water. Fresh parsley, for garnish.

Instructions: In a saucepan, bring the vegetable broth and orange juice to a boil. Slowly whisk in the polenta, orange zest, and salt, stirring constantly. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until polenta is thick and creamy. In a separate skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add mushrooms to the skillet and cook until they release their moisture and become tender. Pour in coconut milk and nutritional yeast, stirring to combine. Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens. Serve the creamy orange polenta topped with the orange mushroom sauce. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

shaina glass

[patriciamellin]

The herbs, vegetables, and rich broth in this slow cooker chicken recipe give it a lot of flavor. It's perfect for a cozy dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup sliced mushrooms. 1/2 cup diced carrots. 1/2 cup diced celery. 1/4 cup all-purpose flour. 1/4 cup water. 2 tablespoons chopped fresh parsley.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together chicken broth, onion, garlic, thyme, rosemary, salt, and pepper. Pour over chicken. Add mushrooms, carrots, and celery to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender. In a small bowl, mix flour and water until smooth. Stir into slow cooker, and cook for an additional 30 minutes until sauce thickens. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

RMP International Conference in Social Sciences Research

[patriciamellin]

Indulge in the ultimate deep dish chocolate chip skillet cookie! Crispy edges, a gooey center, and melty chocolate chips make this dessert a delightful treat.

Ingredients: 1 cup 2 sticks unsalted butter, melted. 1 cup granulated sugar. 1/2 cup packed light brown sugar. 2 teaspoons vanilla extract. 2 large eggs. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. Vanilla ice cream for serving.

Instructions: Preheat the oven to 350F 175C. Grease a 10-inch cast iron skillet. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the vanilla extract and eggs to the butter-sugar mixture, and whisk until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the semisweet chocolate chips. Press the cookie dough evenly into the greased skillet. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set. Remove from the oven and let it cool slightly before serving. Serve warm slices of the skillet cookie with a scoop of vanilla ice cream on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Leopard Techie