borsenredderdk

[borsenredderdk]

This Grilled Shrimp Thai Salad with Spicy Peanut Dressing is a refreshing and flavorful dish that combines the succulence of grilled shrimp with the freshness of mixed greens, cherry tomatoes, cucumber, and red onion. Topped with fragrant herbs and a zesty peanut dressing, it's a perfect choice for a light and satisfying meal.

Ingredients: 1 pound of large shrimp, peeled and deveined. 1 tablespoon of olive oil. Salt and pepper to taste. 8 cups of mixed salad greens. 1 cup of cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup of fresh cilantro leaves. 1/4 cup of fresh mint leaves. 1/4 cup of roasted peanuts, chopped. 1 lime, cut into wedges.

Instructions: Warm up the grill over medium-high heat. Put the shrimp in a bowl and season them with salt, pepper, and olive oil. Grill the shrimp for two to three minutes on each side, or until they are pink and cooked all the way through. Put the mixed greens, cherry tomatoes, cucumber, and red onion on a large serving platter. While the shrimp are cooking on the grill, make the salad. Take the shrimp off the skewers when they're done cooking and put them on top of the salad. Add chopped peanuts, fresh cilantro, and mint leaves to the salad. Mix the spicy peanut dressing ingredients see below in a small bowl with a whisk. Pour the dressing over the shrimp and salad. For extra kick, put lime wedges on the side of the Grilled Shrimp Thai Salad when you serve it. Have fun with your tasty and healthy Thai salad!

Prep Time: 20 minutes

Cook Time: 6 minutes

Eva gonzalez

[borsenredderdk]

Experience the bold and spicy flavors of New Orleans with this Cajun-inspired burger. It combines the rich taste of Andouille sausage with classic burger ingredients, making it a mouthwatering delight for burger lovers.

Ingredients: 1 lb ground beef. 1/2 lb Andouille sausage, finely chopped. 1/4 cup breadcrumbs. 1/4 cup finely diced onion. 1/4 cup finely diced bell pepper. 1/4 cup chopped green onions. 2 cloves garlic, minced. 1 egg. 2 tbsp Cajun seasoning. 4 hamburger buns. 4 slices pepper jack cheese. Lettuce leaves. Tomato slices. Mayonnaise. Ketchup. Salt and pepper to taste.

Instructions: Put the breadcrumbs, onion, bell pepper, green onions, garlic, egg, Cajun seasoning, salt, and pepper in a large bowl. Then add the ground beef and Andouille sausage. Mix everything together well. Split the mixture in half and shape each half into a burger patty. Set your grill or skillet on the stove to medium-high heat to get it ready. Grill or cook the patties for four to five minutes on each side, or until they're done the way you like them. Add a slice of pepper jack cheese to each patty and let it melt in the last minute of cooking. On the grill, toast the buns for one minute, or until they get a little brown. Starting with the bottom bun, put a lettuce leaf on it. Then add a burger patty with melted cheese, tomato slices, and a dollop of mayonnaise and ketchup. Put the other half of the bun on top. Warm up your New Orleans Cajun Burgers and feast on them!

Prep Time: 15 minutes

Cook Time: 10 minutes

st. lawrence invitational showdown

[borsenredderdk]

This grilled flank steak with potatoes recipe is perfect for a delicious weeknight dinner or weekend barbecue. The flank steak is marinated in a flavorful mixture of garlic, rosemary, thyme, and olive oil, then grilled to juicy perfection. Paired with tender, charred baby potatoes, this dish is sure to be a hit with family and friends.

Ingredients: 1 lb flank steak. 1 lb baby potatoes, halved. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the grill up to a medium-high level. Spices like rosemary, thyme, salt, and pepper should be mixed together in a small bowl with olive oil. Spread the sauce on both sides of the flank steak and set it aside for 15 to 30 minutes. In a large bowl, put the baby potatoes that have been cut in half. Add some olive oil and salt and pepper to taste. Toss to cover. For medium-rare, or until done to your liking, grill the flank steak for 5 to 7 minutes on each side. Stick the potatoes on a grill basket or the grill itself while the steak cooks. Grill, tossing every now and then, for about 10 to 15 minutes, or until soft and slightly charred. After taking the steak off the grill, let it rest for a few minutes. Then, cut it against the grain into thin slices. Add fresh parsley to the baby potatoes and flank steak that you grilled to go with them. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

s p lernwelt

[borsenredderdk]

Use this simple brine recipe to enjoy the rich, smoky flavor of homemade smoked trout. The fish's natural flavors are enhanced by the addition of sugar, salt, and aromatic spices, making it an ideal dish for any occasion.

Ingredients: 4 cups water. 1/2 cup kosher salt. 1/2 cup brown sugar. 1 tablespoon black peppercorns. 1 tablespoon coriander seeds. 4 cloves garlic, minced. 1 lemon, sliced. 4 sprigs fresh dill. 2 lbs trout fillets.

Instructions: Brown sugar, kosher salt, and water should all be combined in a saucepan. Heat until the sugar and salt are dissolved over medium heat. Allow it to come down to room temp. To the brine mixture, add sliced lemon, fresh dill, minced garlic, coriander seeds, and black peppercorns. Mix thoroughly to blend. Put the trout fillets in a shallow dish or a large plastic bag that can be sealed. Make sure the trout is completely submerged by pouring the brine over it. For added flavor, cover the dish or seal the bag and refrigerate for 46 hours or overnight. Set your smoker up for indirect smoking with your preferred wood chips and preheat it to 200F 93C. Once the trout has been taken out of the brine, pat dry with paper towels and rinse under cold water. Making sure there is room between the fillets, place the trout on the smoker rack. Smoke until the internal temperature reaches 145F 63C, about one to two hours. Before serving, allow the trout to rest for a few minutes after smoking. Savor the flavor of smoke!

Prep Time: 20 minutes

Cook Time: 120 minutes

Lionel Ragot

[borsenredderdk]

In this delicious cheesecake tart, the creamy goodness of Greek yogurt and cream cheese is mixed with the sweetness of peaches. The buttery shortbread crust makes the taste and texture just right.

Ingredients: 1 1/2 cups shortbread cookie crumbs. 1/4 cup melted unsalted butter. 16 oz 2 cups Greek yogurt. 8 oz cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 2 ripe peaches, peeled, pitted, and sliced. 1/4 cup peach preserves. Fresh mint leaves for garnish optional.

Instructions: Start by heating the oven up to 325F 160C. Put the shortbread cookie crumbs and melted butter in a bowl and mix them together. Cover the crumbs with the butter and mix until they are well mixed. To make the crust, press the cookie mix into the bottom of a 9-inch tart pan. Make sure it's packed down tight and spread out evenly. Beat the Greek yogurt, softened cream cheese, sugar, eggs, and vanilla extract together in a different bowl until the mixture is smooth and well mixed. Put the yogurt and cream cheese mix on top of the shortbread crust in the tart pan. Put it in an oven that has already been heated for 30 to 35 minutes, or until the edges are set and the middle is still a little wobbly. Take the tart out of the oven and let it cool down until it's no longer hot. Put it in the fridge for at least two hours to cool down and set. Put the sliced peaches on top of the cheesecake layer after the tart has been chilled. Warm the peach jam slowly in a small saucepan until it turns into a thin glaze. Take it off the heat and let it cool down a bit. To make the sliced peaches on the tart shine, brush the peach glaze over them. If you want, you can decorate the tart with fresh mint leaves. Cut your Greek Yogurt Cheesecake Tart with Peaches and Shortbread Crust into pieces and serve them.

Prep Time: 20 minutes

Cook Time: 35 minutes

Prešovské dobrovo?nícke

[borsenredderdk]

This vegan chocolate raspberry ice cream is rich and creamy, and it only takes four simple ingredients to make it. The rich chocolate and sour raspberry flavors go well together, making this a great frozen treat for any event.

Ingredients: 2 cans 28 ounces full-fat coconut milk. 1 cup vegan chocolate chips. 1 cup frozen raspberries. 1/2 cup maple syrup.

Instructions: Over low heat, mix the chocolate chips and coconut milk in a saucepan. Stir the mixture well until the chocolate melts and it's smooth. Take it off the heat and let it cool down a bit. Put the melted chocolate, frozen raspberries, and maple syrup in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Put the ice cream that has been churned into 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: 10 minutes

Cook Time: 240 minutes

kiley dean

[borsenredderdk]

Chicken lasagna that is creamy and tasty, with layers of soft noodles, creamy sauce, shredded chicken, and cheese. A dish that is comforting and filling, perfect for dinner!

Ingredients: 9 lasagna noodles. 2 cups cooked chicken, shredded. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/3 cup butter. 1/3 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 2 cups chicken broth. 1 1/2 cups milk. 1 cup ricotta cheese. 1/4 cup chopped fresh parsley.

Instructions: Warm the oven up to 175F 350C. Following the directions on the package, cook the lasagna noodles, then drain them and set them aside. Melt the butter in a saucepan over medium-low heat. Add the garlic powder, salt, pepper, and flour and mix them in well. Add chicken broth and milk slowly while stirring. Keep cooking and stirring until the mixture gets thick and starts to bubble. After taking it off the heat, add 1 cup of mozzarella cheese and Parmesan cheese and mix it in until it melts and is smooth. Put a little sauce on the bottom of a 9x13-inch baking dish. Put three noodles of lasagna on top of the sauce. Spread half of the ricotta cheese and half of the chicken shreds on top of the noodles. Cover the chicken and ricotta with half of the sauce. Add more layers, ending with the last bit of sauce. Add the rest of the mozzarella cheese on top. Place in a hot oven and cover with aluminum foil. Bake for 25 minutes. Take off the foil and bake for another 25 minutes, or until the cheese is bubbly and starting to brown a little. Give it 10 minutes to sit before you serve. Add chopped parsley as a garnish before serving.

Prep Time: 30 minutes

Cook Time: 50 minutes

gas gangrene

[borsenredderdk]

These Coconut Quinoa Date Nut Snowballs are a tasty vegan treat that are full of good things for you. When you mix quinoa, dates, nuts, and coconut, you get a sweet and satisfying texture. It's great for a quick snack or a healthy dessert.

Ingredients: 1 cup cooked quinoa. 1 cup pitted dates. 1/2 cup shredded coconut. 1/2 cup chopped nuts such as almonds or walnuts. 1/4 cup almond butter. 1 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. Pinch of salt. Extra shredded coconut, for rolling.

Instructions: In a food processor, combine cooked quinoa, dates, shredded coconut, chopped nuts, almond butter, vanilla extract, cinnamon, and salt. Pulse until the mixture forms a sticky dough. Using your hands, roll the dough into small balls. Roll each ball in extra shredded coconut to coat. Place the coconut-covered balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Salon Abby

[borsenredderdk]

This easy slow cooker sweet potato casserole is a delicious and convenient side dish for any meal. With simple ingredients and no mess, it's perfect for busy days or holiday gatherings.

Ingredients: 4 large sweet potatoes, peeled and cubed. 1/2 cup brown sugar. 1/4 cup melted butter. 1/4 cup milk. 2 eggs, beaten. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup mini marshmallows optional.

Instructions: Put sweet potato cubes in the crock pot. Melted butter, milk, eggs that have been beaten, vanilla extract, cinnamon, nutmeg, and salt should all be mixed together in a bowl. Add the sweet potatoes to the bowl and mix them around to coat them. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the sweet potatoes are soft. During the last 30 minutes of cooking, you can sprinkle mini marshmallows on top if you want to. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 360 minutes

Mishela Gutierrez

[borsenredderdk]

These Brownie Marshmallow Cookies are a delightful treat that combines the rich, fudgy goodness of brownies with the gooey sweetness of marshmallows. They are easy to make and perfect for satisfying your sweet tooth cravings.

Ingredients: 1 box of brownie mix. 1/2 cup 1 stick of unsalted butter, melted. 1 large egg. 1 cup mini marshmallows. 1/2 cup chocolate chips. 1/4 cup chopped walnuts optional. 1/2 teaspoon vanilla extract.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Beat the egg, melted butter, and brownie mix together in a mixing bowl. Blend until a thick, uniform batter is achieved. Add the chocolate chips, vanilla extract, mini marshmallows, and chopped walnuts if using. Stir until all of the ingredients are incorporated. Leaving space between each cookie, drop spoonfuls of the cookie dough onto the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the cookies are set and the edges are beginning to crisp up, in a preheated oven. After taking the cookies out of the oven, allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Enjoy your delectable Brownie Marshmallow Cookies after they've cooled!

Prep Time: 15 minutes

Cook Time: 10 minutes

Philippe G. Vidon

[borsenredderdk]

A delicious and satisfying chicken burrito recipe filled with seasoned chicken, rice, beans, and vegetables, wrapped in a warm flour tortilla. Perfect for a quick and flavorful meal!

Ingredients: 2 cups cooked chicken, shredded. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper, to taste. 4 large flour tortillas. 1 cup shredded cheese cheddar or Mexican blend. Sour cream, for serving. Guacamole, for serving. Salsa, for serving.

Instructions: In a large bowl, mix together cooked chicken, rice, black beans, corn, tomatoes, red onion, cilantro, cumin, chili powder, garlic powder, paprika, salt, and pepper. Place a tortilla on a flat surface. Spoon a portion of the chicken mixture onto the center of the tortilla. Top with shredded cheese. Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito. Repeat with the remaining tortillas and filling. Heat a large skillet over medium heat. Place the burritos seam-side down onto the skillet and cook until golden brown and crispy, about 2-3 minutes per side. Serve hot with sour cream, guacamole, and salsa.

Prep Time: 15 minutes

Cook Time: 10 minutes

Fatty George

[borsenredderdk]

Spice up your hummus game with this delicious and vibrant spicy cilantro hummus recipe. The combination of fresh cilantro, garlic, and cayenne pepper adds a zesty kick to the classic hummus flavor. It's perfect as a dip or spread for your favorite snacks and meals.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 1/4 cup fresh cilantro leaves. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. 1/4 teaspoon cayenne pepper. Salt to taste. Water as needed.

Instructions: Put the fresh cilantro leaves, tahini, minced garlic, lemon juice, olive oil, ground cumin, and cayenne pepper in a food processor. When you process the ingredients, they become smooth and creamy. You can add water one tablespoon at a time until you get the consistency you want if the dough is too thick. Add salt to the hummus based on your taste. For a few more seconds, blend it to make sure the salt is evenly mixed in. Move the spicy cilantro hummus to a bowl for serving once it is smooth and well-seasoned. For extra color and flavor, add a drizzle of olive oil and some more fresh cilantro leaves as a garnish. You can eat the hummus with pita bread, vegetable sticks, or as a spread on wraps and sandwiches. Enjoy your spicy cilantro hummus that you made yourself!

Prep Time: 10 minutes

Cook Time: 0 minutes

Chae Law Firm

[borsenredderdk]

A tasty change from regular potatoes are creamy stood-up potatoes. Crispy bacon, rich aged cheddar cheese, and creamy potatoes come together to make a side dish that is both comforting and decadent.

Ingredients: 6 medium potatoes, peeled and cut into wedges. 6 slices bacon, chopped. 1 cup aged cheddar cheese, shredded. 1/2 cup heavy cream. 2 cloves garlic, minced. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Preheat oven to 400F 200C. In a skillet over medium heat, cook chopped bacon until crispy. Remove bacon from skillet and set aside. In the same skillet with bacon drippings, add minced garlic and cook until fragrant. Add potato wedges to the skillet and cook until lightly browned on all sides. Transfer potatoes to a baking dish. Season with salt and pepper. Pour heavy cream over the potatoes and sprinkle shredded aged cheddar cheese on top. Bake in the preheated oven for 25-30 minutes, or until potatoes are tender and cheese is melted and bubbly. Remove from oven and sprinkle crispy bacon over the top. Garnish with chopped chives if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

ispt

[borsenredderdk]

These Fresh Zucchini Oven Chips are a healthier alternative to traditional potato chips. They are crispy, flavorful, and perfect for anyone following a keto diet.

Ingredients: 2 medium zucchinis, thinly sliced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/4 cup almond flour. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Toss the zucchini slices with olive oil in a bowl until they are well covered. Put almond flour, garlic powder, paprika, salt, and pepper in a different bowl and mix them together. Cover both sides of each zucchini slice with the Parmesan mixture, then put them on a baking sheet that has been lined with parchment paper. Flip the food over halfway through cooking and bake for another 15 to 20 minutes, or until it is golden brown and crispy. As a tasty keto-friendly snack or side dish, serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

ASA Industry

[borsenredderdk]

This hearty dish features tender beef chunks braised in a rich red wine sauce with savory mushrooms. Perfect for a cozy dinner on a cold evening, the flavors meld together beautifully to create a satisfying meal.

Ingredients: 2 lbs beef chuck, cut into chunks. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 cup red wine. 1 cup beef broth. 1 tablespoon tomato paste. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. 1 bay leaf. 8 oz mushrooms, sliced.

Instructions: Season the beef chunks with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the beef chunks and brown on all sides. Remove from pot and set aside. In the same pot, add diced onion and minced garlic. Cook until softened. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Return the beef chunks to the pot, bring to a simmer, then cover and reduce heat to low. Let it simmer for 2 hours or until the beef is tender. Add sliced mushrooms to the pot and simmer for an additional 15 minutes. Adjust seasoning with salt and pepper if needed. Serve the wine-braised beef with mushrooms hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 135 minutes

st. lawrence invitational showdown

[borsenredderdk]

These vegan pancakes are fluffy and tasty, and they'd be great for a cozy brunch or breakfast. They don't have any dairy or eggs, so vegans or people with special dietary needs can enjoy them.

Ingredients: 1 cup flour. 1 tablespoon sugar. 1 tablespoon baking powder. 1/8 teaspoon salt. 1 cup almond milk. 2 tablespoons vegetable oil.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, and salt. Add almond milk and vegetable oil to the dry ingredients. Mix until just combined, avoiding overmixing. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter. Serve warm with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Youth Builders

[borsenredderdk]

Break Chicken Bacon A delicious and creamy slow cooker recipe for chicken, ranch chicken is ideal for a cozy supper. This dish is extremely tasty and addictive because of the combination of ranch seasoning, cream cheese, cheddar cheese, bacon, and green onions. It will become a family favorite and is very simple to prepare.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup crumbled bacon bits. 1/2 cup diced green onions. 1/2 cup chicken broth. Salt and pepper to taste.

Instructions: Place the chicken breasts in the slow cooker. In a mixing bowl, combine the softened cream cheese, ranch seasoning mix, shredded cheddar cheese, crumbled bacon bits, and diced green onions. Mix until well combined. Spread the cream cheese mixture evenly over the chicken breasts in the slow cooker. Pour the chicken broth over the chicken and cream cheese mixture. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender. About 30 minutes before serving, shred the chicken in the slow cooker using two forks and mix it well with the creamy sauce. Season with salt and pepper to taste. Serve hot and enjoy your delicious Crack Chicken Bacon Ranch Chicken!

Prep Time: 15 minutes

Cook Time: 6-8 hours on low or 3-4 hours on high

ophelia arc