annielith

[annielith]

This easy homemade mayonnaise recipe uses an immersion blender to combine olive oil, egg, lemon juice, and mustard to create the perfect condiment.

[annielith]

Chicken with avocado sauce is simple but tasty. This dish, which is covered in a creamy avocado sauce and served over quinoa, is spiced up with homemade seasoning.

[annielith]

Cook ground beef, diced tomatoes, tomato soup, and taco seasoning mix together for a tasty and entertaining baked fiesta. Baked with a delicious topping of corn chips, Cheddar, and Monterey Jack cheese, add cooked macaroni!

[annielith]

These adaptable, crunchy chicken tenders are made in an air fryer. You can use them as a main dish, a dip, or an appetizer.

[annielith]

A crust made from dinner roll dough with sausage, hash browns and cheese on top.

[annielith]

Even non-vegetarians enjoy potato tacos with homemade salsa and truffle cheese, which are a flavorful vegetarian taco that can be made in 45 minutes.

[annielith]

For a treat you won't feel bad about, try this healthy chocolate mug cake. This low-fat dessert is good for you because it's made with whole wheat flour, coconut sugar, and applesauce that hasn't been sweetened.

Ingredients: 4 tbsp whole wheat flour. 2 tbsp cocoa powder. 2 tbsp coconut sugar. 1/2 tsp baking powder. 1/4 tsp salt. 3 tbsp unsweetened applesauce. 3 tbsp almond milk. 1/2 tsp vanilla extract. 2 tbsp vegan chocolate chips optional.

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Prep Time: 5 minutes

Cook Time: 2 minutes

Nol­wenn Re­nard

[annielith]

This Sparkling Grapefruit Bikini Cocktail is a refreshing and bubbly drink perfect for any occasion. The combination of grapefruit juice, vodka, elderflower liqueur, and sparkling wine creates a delightful balance of flavors with a hint of citrusy sweetness.

Ingredients: 2 oz grapefruit juice. 1 oz vodka. 1 oz elderflower liqueur. Sparkling wine or champagne, chilled. Grapefruit slice, for garnish. Ice cubes.

Instructions: Put ice cubes in a cocktail shaker. Elderflower liqueur, vodka, and grapefruit juice should all be added. Make sure to shake it well until it's cold. Strain the drink into a glass. Finish with champagne or sparkling wine that is cold. Put a grapefruit slice on top to look nice. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Cumo – cincinnati urban ministry outreach

[annielith]

It's tender, tastes great, and is easy to make this Slow Cooker Memphis Rubbed Brisket. The spices work together to give the brisket a tasty crust as it cooks slowly in the slow cooker.

Ingredients: 4 lbs brisket. 1/4 cup brown sugar. 2 tbsp paprika. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tbsp black pepper. 1 tbsp salt. 1/2 tbsp cayenne pepper. 1/2 cup apple cider vinegar. 1/2 cup beef broth.

Instructions: Put brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl. Mix them together to make the rub. Make sure the brisket is well covered by rubbing the spice mix all over it. Put the brisket in the crock pot. Cover the brisket with apple cider vinegar and beef broth. Slow-cook the brisket with the lid on for 8 to 10 hours, or until it's soft. Take the brisket out of the slow cooker when it's done cooking and let it rest for 10 to 15 minutes before cutting it. Enjoy the sliced brisket with your favorite sides.

Prep Time: 15 minutes

Cook Time: 480 minutes

harvard philippine forum

[annielith]

The sweet shredded carrots, the creamy feta cheese, and the crunchy roasted pistachios make this salad a real treat. It's a great side dish or light meal because the orange blossom dressing makes it smell nice and taste citrusy.

Ingredients: 2 cups shredded carrots. 1/2 cup crumbled feta cheese. 1/4 cup roasted pistachios. 2 tablespoons olive oil. 1 tablespoon orange blossom water. 1 tablespoon honey. 2 tablespoons fresh orange juice. Salt and pepper to taste. Fresh mint leaves for garnish.

Instructions: In a large bowl, combine the shredded carrots, crumbled feta cheese, and roasted pistachios. In a separate small bowl, whisk together the olive oil, orange blossom water, honey, and fresh orange juice to create the dressing. Season with salt and pepper to taste. Pour the dressing over the carrot, feta, and pistachio mixture. Toss everything together until well coated. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh mint leaves. Enjoy your refreshing Carrot Feta Pistachio Salad with Orange Blossom Toss!

Prep Time: 15 minutes

Cook Time: 0 minutes

Picom 3D

[annielith]

These vegan bourbon biscuits are a tasty treat that taste like rich cocoa and a hint of bourbon. That is great to enjoy with a coffee or tea!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup powdered sugar. 1/2 cup vegan butter, softened. 1 tsp vanilla extract. 2-3 tbsp bourbon. Vegan chocolate chips optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the flour, cocoa powder, and powdered sugar. Add the softened vegan butter and vanilla extract to the dry ingredients. Mix until a dough forms. Gradually add bourbon to the dough, mixing until it becomes smooth and pliable. Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Using a cookie cutter or knife, cut the dough into biscuit shapes and place them on the prepared baking sheet. If desired, press a few vegan chocolate chips onto the tops of the biscuits. Bake in the preheated oven for 10-12 minutes, or until the biscuits are firm to the touch. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

The Spiritbox

[annielith]

Ideal for hectic weeknights, this 20-minute Sweet and Sour Shrimp Stir-Fry is a tasty and speedy supper. Your taste buds will be delighted by the blend of sweet pineapple, vibrant bell peppers, and succulent shrimp in a zesty sauce.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 1 cup pineapple chunks. 1/2 cup sweet and sour sauce. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. Salt and pepper to taste. Cooked rice for serving.

Instructions: Heat the vegetable oil in a big skillet or wok over high heat. Add the ginger and garlic, minced, and saut for one minute, or until fragrant. Stir-fry the shrimp for two to three minutes, or until they become opaque and pink. Take out and place aside from the skillet. Add the bell peppers and onion slices to the same skillet. Cook for two to three minutes, or until they begin to soften. To the skillet, add the pineapple chunks and the sweet-and-sour sauce. Simmer for two more minutes. After cooking, add the shrimp back to the skillet and stir to evenly coat them with sauce. Cook for a further two to three minutes, or until thoroughly heated. To taste, add salt and pepper for seasoning. Over cooked rice, serve the sweet and sour shrimp stir-fry. Have fun!

Prep Time: 10 minutes

Cook Time: 10 minutes

Argyll Art Jr

[annielith]

It's a hearty and flavorful breakfast skillet dish with eggs poached in a spicy tomato and pepper sauce. This dish is popular in North and Middle Eastern countries, and it's a great way to start the day with a lot of different flavors.

Ingredients: 2 tbsp olive oil. 1 onion, chopped. 1 red bell pepper, chopped. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp paprika. 1/2 tsp chili powder. 1 can 28 oz crushed tomatoes. Salt and pepper to taste. 4-6 large eggs. Fresh parsley for garnish.

Instructions: Heat olive oil in a skillet over medium heat. Add chopped onion and red bell pepper, saut until softened. Stir in minced garlic, cumin, paprika, and chili powder, cook for another minute. Pour in the crushed tomatoes and season with salt and pepper. Simmer the sauce for 10-15 minutes until it thickens. Make small wells in the sauce with a spoon and crack the eggs into the wells. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes. Garnish with fresh parsley and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Sonic Discord

[annielith]

A delightful Paleo-friendly salad featuring the sweetness of fresh strawberries, the creaminess of goat cheese, and the nuttiness of quinoa. Perfect for a light and refreshing meal!

Ingredients: 1 cup quinoa. 2 cups water. 1 pint fresh strawberries, hulled and sliced. 4 oz goat cheese, crumbled. 1/4 cup chopped fresh basil leaves. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped toasted almonds. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Give the quinoa a good rinse in cold water. Quinoa and water should be combined in a medium saucepan. After bringing to a boil, lower the heat to a simmer, cover, and let the quinoa cook for 15 to 20 minutes, or until the water has been absorbed. Using a fork, fluff the cooked quinoa and allow it to come to room temperature. Cooked quinoa, chopped basil, chopped mint, crumbled goat cheese, sliced strawberries, and toasted almonds should all be combined in a big bowl. To make the dressing, combine the extra-virgin olive oil and balsamic vinegar in a small bowl. To taste, add salt and pepper for seasoning. After adding the dressing to the salad, gently toss to mix everything together. Serve right away or put in the fridge until you're ready to serve. You can eat this salad cold or room temperature.

Prep Time: 15 minutes

Cook Time: 20 minutes

Auckland Website Designer

[annielith]

A delightful twist on classic hummus, this recipe combines the creamy texture of chickpeas with the heartiness of ful fava beans. The result is a flavorful and protein-packed dip that's perfect for snacking or as an appetizer.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cup cooked ful fava beans. 1/4 cup tahini. 2 cloves garlic, minced. 3 tablespoons olive oil. Juice of 1 lemon. 1 teaspoon ground cumin. Salt to taste. 2 tablespoons chopped fresh parsley, for garnish. Optional: Paprika and olive oil, for serving.

Instructions: Chickpeas, ful, tahini, minced garlic, olive oil, lemon juice, cumin, and salt should all be combined in a food processor. Scrape down the sides as necessary, and blend until creamy and smooth. Add a small amount of water or olive oil to thin out the hummus if it's too thick. If necessary, add extra salt or lemon juice after tasting and adjusting the seasoning. Spoon the hummus onto a platter and use the back of a spoon to make a well in the middle. For added taste and visual appeal, drizzle with olive oil and top with paprika. Add chopped parsley as a garnish. Serve with vegetable sticks or pita bread. Savor your delicious Ful with Hummus!

Prep Time: 15 minutes

Cook Time: 0 minutes

Amphitheatre Primary School

[annielith]

This traditional Mexican street food dish is called tacos al pastor. It is made with grilled pork that has been marinated and served on small corn tortillas with grilled pineapple and fresh cilantro on top. The marinade is full of tasty spices that make these tacos a tasty and filling treat.

Ingredients: 2 pounds of boneless pork shoulder, thinly sliced. 1 pineapple, peeled, cored, and sliced into rings. 1 small onion, finely chopped. 3 cloves garlic, minced. 2 tablespoons achiote paste. 2 teaspoons ground cumin. 2 teaspoons dried oregano. 1 teaspoon smoked paprika. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper adjust to taste. Salt and black pepper to taste. 2 tablespoons vegetable oil. 16 small corn tortillas. Fresh cilantro leaves, for garnish. Lime wedges, for serving.

Instructions: Put the achiote paste, ground cumin, dried oregano, smoked paprika, ground cinnamon, cayenne pepper, minced garlic, and salt and black pepper to taste in a large bowl. Mix well to make a sauce. Make sure that all of the pork shoulder pieces are well covered with the marinade after you add them. Put the dish in the fridge for at least two hours, or overnight for the best results. Warm up the grill over medium-high heat. Put some vegetable oil on the pineapple rings and grill them for about two to three minutes on each side, until they have nice grill marks. Take it out and cut it up into little pieces. In a large skillet or frying pan, heat the rest of the vegetable oil over medium-high heat. It will take about 34 minutes of cooking after adding the chopped onion until it turns clear. Put the pork slices that have been marinated into the pan. Cook for about 4 to 5 minutes on each side, until they are browned and fully cooked. Put the corn tortillas on the grill or in a dry pan and heat them up for 30 seconds on each side. To make the tacos, put some grilled pork on each tortilla, then grill pineapple on top of that, and finish with fresh cilantro leaves. Put lime wedges on the side and serve. Have fun with your tasty Pork Street Tacos al Pastor!

Prep Time: 20 minutes

Cook Time: 15 minutes

Doily Grunge

[annielith]

A delicious and healthy smoothie packed with the goodness of strawberries, bananas, and Greek yogurt. It's a perfect breakfast or snack option.

Ingredients: 1 cup strawberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. Ice cubes optional.

Instructions: Wash and hull the strawberries. Peel and slice the banana. Add the strawberries, banana, Greek yogurt, almond milk, and honey to a blender. If desired, add some ice cubes for a colder smoothie. Blend until smooth and creamy. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Hildan Student Council