andreygovno

[andreygovno]

These tender, gourmet burgers are topped with hickory-smoked bacon, cheese, and shiitake mushrooms. Mild elephant garlic gives them a sweet flavor.

[andreygovno]

Regular and cherry tomatoes, olive oil, and garlic are used to make this vegan tomato soup from scratch. When tomatoes are in season in the summer, it tastes the best.

[andreygovno]

A unique addition to the cookie tray is a raspberry jam-filled molasses thumbprint cookie.

[andreygovno]

Traditional Polish chicken and vegetable soup is called zupa orgorkowa. Pickles that have been thinly sliced and a small amount of sour cream give it a kick.

[andreygovno]

This eggplant lasagna with meat is the perfect combination. Ground beef, two varieties of cheese, and thinly-sliced eggplant make this a hearty dish.

[andreygovno]

Use pickle brine in Chef Johns recipe for tender chicken breasts soaked in leftover pickle juice, sugar, salt, and cayenne, then grilled until juicy.

[andreygovno]

A delicious raspberry quark tart with a crunchy cookie base that's great for a dessert that's light and cool.

Ingredients: 200g digestive biscuits. 100g unsalted butter, melted. 500g quark. 200g raspberry jam. 100g fresh raspberries. 100g powdered sugar. 10g gelatin powder. 150ml hot water. Fresh mint leaves for garnish.

Instructions: Crush digestive biscuits finely and mix with melted butter. Press the mixture into the base of a tart tin to form a crust. Chill in the fridge for 30 minutes. In a bowl, mix quark, raspberry jam, fresh raspberries, and powdered sugar until well combined. Dissolve gelatin powder in hot water, then add it to the quark mixture and stir thoroughly. Pour the quark mixture over the chilled biscuit crust. Refrigerate the tart for at least 4 hours or until set. Garnish with fresh raspberries and mint leaves before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

#cookiecrunch, #lightandcool, #instafoodie, #quarktart

theetuin koewacht

[andreygovno]

An easy favorite with kids, these crispy chicken tenders are better for you when cooked in an air fryer. They are just the right amount of crispy on the outside and soft on the inside.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 cup all-purpose flour. 2 eggs. 1 tsp garlic powder. 1 tsp paprika. Salt and pepper to taste.

Instructions: Preheat your air fryer to 375F 190C. In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. Dip each chicken tender into the flour, then into the beaten eggs, and finally into the breadcrumb mixture, making sure to coat them evenly. Place the coated chicken tenders in a single layer in the air fryer basket, making sure they don't touch each other. Cook in the air fryer for 10-12 minutes, flipping them halfway through, until they are golden brown and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 12 minutes

Greg Talbott

[andreygovno]

Savor this delectable treat that's ideal for breakfast or dessert: Easy 3-Step Beignets. These tender, sugary pastries will definitely sate your cravings.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2/3 cup milk. 1/4 cup unsalted butter, melted. 1 egg. 1 teaspoon vanilla extract. Oil for frying. Powdered sugar for dusting.

Instructions: Mix the baking powder, salt, granulated sugar, and all-purpose flour together in a sizable mixing bowl. Mix the milk, egg, melted unsalted butter, and vanilla extract in a different bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Preheat oil in a large pot or deep fryer to 350 degrees Fahrenheit 175 degrees Celsius. Spoonfuls of the batter should be dropped into the hot oil and fried for two to three minutes on each side, or until golden brown and puffy. To get rid of extra oil, take the beignets out of the oil and drain them on paper towels. Lightly dust the beignets with powdered sugar. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 10 minutes

Denmark Gymnastics

[andreygovno]

These Caramel Apple Pie Macarons are a delightful treat with a fusion of caramel and apple pie flavors. The painted patterns on the macarons add a creative and artistic touch to your dessert presentation. Perfect for special occasions or as a unique gift.

Ingredients: 3 large egg whites, room temperature. 1/4 cup granulated sugar. 1 1/2 cups powdered sugar. 1 cup almond flour. 1/4 teaspoon cream of tartar. 1/4 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 cup caramel sauce. 1/2 cup apple pie filling finely chopped. Food coloring red, green, and brown. Edible gold dust optional.

Instructions: Prepare a baking sheet with parchment paper and set aside. In a food processor, combine powdered sugar, almond flour, cinnamon, and nutmeg. Pulse until well combined and set aside. In a large mixing bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add granulated sugar while still beating the egg whites. Continue to beat until stiff, glossy peaks form. Carefully fold the dry almond flour mixture into the egg whites until fully incorporated. Be gentle to not deflate the mixture. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the baking sheet gently on the counter to remove air bubbles. Preheat your oven to 300F 150C. Let the piped macarons sit at room temperature for about 20-30 minutes until they form a skin and are no longer sticky to the touch. Bake the macarons in the preheated oven for 15-18 minutes, or until they are set but not browned. Remove from the oven and let them cool completely on the baking sheet. Once cooled, carefully peel the macarons from the parchment paper. Match them up into pairs of similar sizes. Spread a thin layer of caramel sauce on the flat side of one macaron shell and a spoonful of apple pie filling on the other shell. Sandwich them together gently. To create painting patterns, mix food coloring in separate bowls to create desired colors red, green, and brown for apple and caramel themes. Use a fine paintbrush or food-safe paintbrushes to paint desired patterns on the top of each macaron. Let the paint dry completely. Optional: Dust with edible gold dust for an extra touch of elegance. Let the macarons sit for a few hours or overnight in an airtight container in the refrigerator to allow the flavors to meld. Enjoy your Caramel Apple Pie Macarons with beautiful painted patterns!

Prep Time: 45 minutes

Cook Time: 15-18

Greg Talbott

[andreygovno]

These vegan chocolate peanut butter granola bites are a delicious and easy-to-make snack that requires no baking. Packed with oats, nuts, and vegan chocolate chips, they are perfect for satisfying your sweet cravings while providing a boost of energy. Enjoy them as a quick breakfast on the go or as a healthy snack throughout the day!

Ingredients: 1 cup rolled oats. 1/2 cup natural peanut butter. 1/3 cup maple syrup. 1/4 cup vegan chocolate chips. 1/4 cup chopped nuts such as almonds or walnuts. 1 tablespoon cocoa powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put rolled oats, cocoa powder, chopped nuts, and a pinch of salt in a bowl. The dry ingredients should now have peanut butter, maple syrup, and vanilla extract added to them. Mix well until everything is well mixed. Add vegan chocolate chips and mix them in until they are spread out evenly. Roll the mixture into small balls that are easy to eat and place them on a baking sheet lined with parchment paper. Put the granola bites in the fridge for at least 30 minutes to make them firm. Once the granola bites are cool, put them in a container that won't let air in and put it in the fridge for up to a week.

Prep Time: 15 minutes

Cook Time: 0 minutes

Alk Site

[andreygovno]

Between two pieces of toasted bread, there is a rich mixture of crispy bacon, creamy blue cheese, and perfectly fried eggs.

Ingredients: 4 slices of bread. 4 eggs. 8 slices of bacon. 100g blue cheese, crumbled. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Cook bacon in a skillet over medium heat until crispy. Remove and drain excess fat on paper towels. In the same skillet, melt 1 tablespoon of butter over medium heat. Crack eggs into the skillet and cook until desired doneness, seasoning with salt and pepper. Toast bread slices in a toaster or on a skillet until lightly golden. Spread remaining butter on one side of each bread slice. Assemble sandwiches by layering fried eggs, bacon, and crumbled blue cheese between the slices of bread. Press sandwiches gently together. Cut in half diagonally and serve immediately.

Prep Time: 10 minutes

Cook Time: 15 minutes

Auckland Website Designer

[andreygovno]

A comforting vegan twist on classic pot pie, this casserole features a savory beefless beef filling topped with a cheesy biscuit crust. It's hearty, flavorful, and perfect for cozy dinners.

Ingredients: 2 cups beefless beef substitute such as TVP or seitan. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 cup frozen peas. 1 cup vegetable broth. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup all-purpose flour. 1 cup unsweetened almond milk. 1 cup all-purpose flour. 1/4 cup nutritional yeast. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup vegan butter, chilled. 1/2 cup unsweetened almond milk.

Instructions: Preheat oven to 375F 190C. In a large skillet, saut beefless beef substitute, onion, and garlic until onion is translucent. Add carrots, celery, and peas, and cook for another 5 minutes. Stir in vegetable broth, tomato paste, soy sauce, thyme, rosemary, salt, and black pepper. Bring to a simmer. In a small bowl, mix together 1/4 cup flour and 1 cup almond milk until smooth. Stir into the skillet mixture and cook until thickened, about 5 minutes. Transfer the mixture to a 9x13 inch baking dish. In a mixing bowl, combine 1 cup flour, nutritional yeast, baking powder, baking soda, and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in almond milk until just combined. Drop spoonfuls of the biscuit dough over the beefless beef mixture. Bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Sunnyvale Art Gallery

[andreygovno]

This sugar-free vegan marshmallow fluff is a guilt-free alternative to traditional marshmallow fluff. It's made with aquafaba, erythritol, and a touch of vanilla for a sweet and fluffy topping that's perfect for your favorite desserts.

Ingredients: 1 cup aquafaba liquid from a can of chickpeas. 1/2 cup powdered erythritol. 1/4 tsp cream of tartar. 1 tsp vanilla extract. Pinch of salt.

Instructions: Drain a can of chickpeas and set aside the aquafaba liquid. Put the cream of tartar and aquafaba in a bowl. Whip the aquafaba mixture with an electric mixer for about 10 to 15 minutes, or until stiff peaks form. While whipping the mixture, add the powdered erythritol little by little. A pinch of salt and vanilla extract should be added. Whip until everything is well mixed. Put the sugar-free vegan marshmallow fluff in a container that won't let air in. Put it on top of desserts or eat it by itself as a fluffy treat.

Prep Time: 15 minutes

Cook Time: 0 minutes

Picom 3D

[andreygovno]

Indulge in a creamy and flavorful vegan twist on classic fettuccine Alfredo, enriched with the tanginess of sun-dried tomatoes and the richness of cashew cream.

Ingredients: 8 oz fettuccine pasta. 1 cup raw cashews, soaked overnight. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1/4 cup sun-dried tomatoes packed in oil, chopped. 3 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Fresh parsley, for garnish.

Instructions: Cook fettuccine pasta according to package instructions. Drain and set aside. In a blender, combine soaked cashews, almond milk, nutritional yeast, sun-dried tomatoes, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy. Transfer the blended sauce to a saucepan and heat over medium heat until warmed through, stirring occasionally. Pour the sauce over the cooked fettuccine pasta and toss to coat evenly. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

sekinan archaeology

[andreygovno]

Spaghetti squash goes great with a chunky ground beef-tomato sauce packed with vegetables from zucchini to yellow squash to bell pepper.

[andreygovno]

The Ultimate Bagel Brunch Board by The Two Bite Club is a delicious charcuterie recipe that can be changed to fit your needs. It's great for brunch parties. With its wide range of bagel toppings, cheeses, and fresh sides, this board makes eating something delicious fun for everyone.

Ingredients: 4-6 bagels, sliced. 8 oz cream cheese, softened. 4 oz smoked salmon. 4 oz prosciutto. 4 oz salami. 4 oz brie cheese, sliced. 4 oz cheddar cheese, sliced. 1 cup cherry tomatoes. 1/2 cup red grapes. 1/2 cup green grapes. 1/2 cup olives assorted. 1/2 cup pickles. 1/4 cup capers. 1/4 cup red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup honey. 1/4 cup Dijon mustard. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Place the sliced bagels on a baking sheet and toast them in the oven for about 5 minutes until they're lightly crispy. While the bagels are toasting, prepare the cream cheese by mixing it with chopped fresh dill. Season with salt and pepper to taste. Arrange the toasted bagel slices on a large serving board or platter. Spread the dill-infused cream cheese generously over some of the bagel slices. Top other bagel slices with smoked salmon, prosciutto, salami, brie cheese, and cheddar cheese, creating a variety of flavors. Arrange cherry tomatoes, red grapes, green grapes, olives, pickles, capers, red onion slices, and fresh parsley around the board for a colorful and flavorful display. Drizzle honey and Dijon mustard over the bagels and cheese for a sweet and tangy touch. Serve your Bagel Brunch Board and encourage guests to create their own bagel sandwiches with their favorite toppings. Enjoy your ultimate bagel brunch with family and friends!

Prep Time: 15 minutes

Cook Time: 5 minutes

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