brizybriz

[brizybriz]

This Colorful Garden Pasta Salad is a vibrant and healthy dish packed with fresh vegetables and tossed in a tangy dressing. It's perfect for picnics, potlucks, or as a light meal on its own.

Ingredients: 200g pasta shells. 1 cup cherry tomatoes, halved. 1 bell pepper, diced. 1 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Put the cooked pasta, cherry tomatoes, bell pepper, cucumber, red onion, black olives, and parsley in a large bowl. Add the lemon juice, salt, and pepper to a small bowl and mix them together with a whisk. The dressing should be poured over the pasta salad and mixed well. Put it in the fridge for at least 30 minutes before you serve it. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Leopard Techie

[brizybriz]

With these whimsical deer cookies, you can add a touch of woodland enchantment to your baking. Perfect for themed parties, holidays, or any occasion that could benefit from a touch of creativity.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract. Royal icing for decorating. Food coloring brown, red, black. Edible gold glitter. Edible candy eyes.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. In a different bowl, beat the sugar and butter together until they are light and fluffy. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Make a disc out of each half of the dough. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. To make a 1/4-inch-thick circle, roll out the chilled dough on a lightly floured surface. Cut out the shapes of the cookies with cookie cutters that look like deer, then put them on the baking sheet that has been prepared. For 8 to 10 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. While the cookies are still cool, make the royal icing and separate it into several bowls. To make the icing colors you want, add brown, red, and black food coloring. Use royal icing to make fur, antlers, and cute faces on the deer cookies. For a magical touch, sprinkle edible gold glitter on the antlers while the icing is still wet. Use a small amount of icing to attach the edible candy eyes. Wait for the icing to harden before you serve or package the cookies.

Prep Time: 30 minutes

Cook Time: 10 minutes

Rancho 2 Rios

[brizybriz]

Cream puffs with a delicious maple flavor that are ideal for sating your sweet tooth. The filling inside these puffs is a rich, creamy maple mixture.

Ingredients: 1 cup water. 1/2 cup unsalted butter. 1 cup all-purpose flour. 4 large eggs. 1/2 cup pure maple syrup. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, combine water and butter over medium heat until the butter melts. Stir in the flour and cook, stirring constantly, until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for a few minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy. Preheat your oven to 375F 190C. Drop tablespoons of dough onto a baking sheet lined with parchment paper to form small mounds. Bake for 25-30 minutes or until the puffs are golden brown and puffed up. While the puffs cool, make the maple cream filling. In a bowl, whip the heavy cream until it begins to thicken. Add powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Whip until stiff peaks form. Once the cream puffs are completely cooled, slice them in half horizontally. Fill the bottom halves with the maple cream mixture and replace the top halves. Drizzle with extra maple syrup if desired. Serve and enjoy your Maple Cream Puffs!

Prep Time: 20 minutes

Cook Time: 30 minutes

AR Tap Shooter

[brizybriz]

These wonton tuna tacos offer a fresh and healthy twist on traditional sushi. Crispy wonton shells are filled with sushi-grade tuna, avocado, and crunchy veggies, then drizzled with a creamy and spicy sauce.

Ingredients: 12 wonton wrappers. 1/2 lb fresh sushi-grade tuna, diced. 1 avocado, diced. 1/4 cup soy sauce. 1 tbsp sesame oil. 1 tbsp rice vinegar. 1 tsp sriracha sauce. 1 tsp sesame seeds. 1 green onion, thinly sliced. 1/4 cup mayonnaise. 1 tsp lime juice. 1/2 tsp wasabi paste. 1 cup shredded lettuce. 1/4 cup diced cucumber.

Instructions: Warm the oven up to 175F 350C. Put wonton wrappers into muffin tins and press them down gently to make taco shapes. They should be baked for 5 to 7 minutes, or until they are golden and crispy. Allow to cool. Dice the avocado, add soy sauce, sesame oil, rice vinegar, sriracha, sesame seeds, and sliced green onion to a bowl. Put away. To make the sauce, mix the mayonnaise, lime juice, and wasabi paste in a different bowl. Put lettuce shreds and cucumber dices inside each wonton taco shell. Add the mixed tuna on top, and then drizzle the sauce over it. If you want, you can add more sesame seeds and sliced green onions as a garnish. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 7 minutes

yasmine n majchrzak

[brizybriz]

Avocado hummus is a rich and creamy version of traditional hummus that incorporates the flavor of ripe avocados. It's the ideal spread or dip for get-togethers or munchies.

Ingredients: 1 ripe avocado, peeled and pitted. 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons chopped fresh cilantro optional, for garnish. 1 teaspoon paprika optional, for garnish.

Instructions: Put the ripe avocado, chickpeas, tahini, garlic that has been minced, fresh lemon juice, olive oil, ground cumin, salt, and pepper in a food processor. If you need to, scrape down the sides of the processor as you blend to make the mixture smooth and creamy. Depending on your taste, add more salt, pepper, or lemon juice to the hummus to make it more flavorful. Take the avocado hummus and put it in a bowl to serve. If you want to add more color and flavor, you can top the hummus with chopped fresh cilantro and paprika. You can dip fresh vegetables, pita bread, or chips in the avocado hummus. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Celaeno and Doodle

[brizybriz]

This Hamburger Sos recipe is a classic comfort food that's easy to make and perfect for a quick and delicious meal. The combination of ground beef with savory tomato sauce, Worcestershire sauce, and spices creates a rich and flavorful topping for burgers or pasta.

Ingredients: 500g ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup tomato sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon mustard. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Warm up the ground beef in a big pan over medium-low heat until it turns brown. Add the minced garlic and chopped onion. Keep cooking until the onion is soft and clear. Salt and pepper should be added along with the mustard, paprika, tomato sauce, and Worcestershire sauce. Stir the mixture every so often for about 10 minutes, or until the flavors are well mixed and the sauce gets thick. Serve hot on top of burger buns or pasta that has been cooked.

Prep Time: 10 minutes

Cook Time: 20 minutes

Blue Mountain Yoga

[brizybriz]

These delicious cupcakes from Sugar Bean Bakers are just the right amount of sweet and salty. The caramel sauce and crushed pretzels give these cupcakes a unique twist, and the sea salt flakes on top give them an irresistible salty crunch.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup crushed pretzels. 1/4 cup caramel sauce. Sea salt flakes for garnish. Frosting:. 1/2 cup unsalted butter, softened. 1 cup powdered sugar. 1/4 cup caramel sauce. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the crushed pretzels and drizzle in 1/4 cup of caramel sauce. Be careful not to overmix. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, caramel sauce, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Once the cupcakes are completely cooled, frost them with the caramel frosting. Drizzle a little extra caramel sauce on top of each cupcake and sprinkle with sea salt flakes for that sweet and salty balance. Serve and enjoy your Sweet and Salty Cupcakes from Sugar Bean Bakers!

Prep Time: 20 minutes

Cook Time: 20 minutes

kazava

[brizybriz]

This pan-fried clean eating cod fish recipe is a simple yet flavorful way to enjoy cod. It's cooked in olive oil with garlic, enhancing the natural taste of the fish. Perfect for a quick and healthy weeknight dinner!

Ingredients: 4 cod fillets. 2 tablespoons olive oil. 1 lemon, sliced. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Pat the cod fillets dry with paper towels and season both sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add minced garlic to the skillet and saut until fragrant, about 1 minute. Carefully place the seasoned cod fillets in the skillet and cook for 4-5 minutes on each side, or until the fish flakes easily with a fork and is opaque throughout. Serve the pan-fried cod fish hot, garnished with lemon slices and fresh parsley.

Prep Time: 10 minutes

Cook Time: 10 minutes

Springfield Alphas

[brizybriz]

The creamy ranch dressing, crispy bacon, and bright cherry tomatoes in this Bacon Ranch Pasta Salad go so well together. It goes well with any meal and is great for potlucks and picnics. It always makes a lot of people happy because the flavors go so well together.

Ingredients: 8 oz pasta. 6 slices bacon, cooked and crumbled. 1/2 cup ranch dressing. 1/4 cup mayonnaise. 1 cup cherry tomatoes, halved. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water. In a large bowl, combine cooked pasta, crumbled bacon, cherry tomatoes, shredded cheddar cheese, and chopped green onions. In a small bowl, mix ranch dressing and mayonnaise until well combined. Pour the ranch dressing mixture over the pasta salad and toss until everything is evenly coated. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

P?átelé - Irena Sarplaninac

[brizybriz]

The classic appetizer is taken to a whole new level with this Doctored-Up 7-Layer Dip. It has layers of tasty refried beans, creamy sour cream, zesty guacamole, tangy salsa, gooey cheese, and savory toppings. It's great for parties, game days, or any other event where you want to serve a tasty dip to your guests.

Ingredients: 1 16-ounce can refried beans. 1 1.25-ounce packet taco seasoning mix. 1 cup sour cream. 1 cup guacamole. 1 cup salsa. 1 cup shredded cheese cheddar or Mexican blend. 1/2 cup sliced black olives. 1/4 cup chopped green onions. Tortilla chips, for serving.

Instructions: In a medium bowl, mix refried beans with taco seasoning mix until well combined. Spread the seasoned refried beans evenly on the bottom of a 9x13-inch serving dish. Layer sour cream evenly over the refried beans. Next, layer guacamole over the sour cream. Spread salsa evenly over the guacamole layer. Sprinkle shredded cheese over the salsa layer. Top with sliced black olives and chopped green onions. Serve immediately with tortilla chips for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

suisse bank

[brizybriz]

You can enjoy the creamy goodness of cheesecake without feeling bad about it. This no-bake keto cheesecake serves one and is rich and creamy. It's perfect for satisfying your sweet tooth while staying low-carb.

Ingredients: 1/4 cup almond flour. 1 tablespoon powdered erythritol. 1 tablespoon melted butter. 2 oz cream cheese, softened. 1 tablespoon sour cream. 1/4 teaspoon vanilla extract. 1 tablespoon powdered erythritol for cheesecake filling. 1 tablespoon heavy cream. 1 teaspoon lemon juice. Optional: berries or whipped cream for topping.

Instructions: In a small bowl, mix almond flour, 1 tablespoon powdered erythritol, and melted butter to form the crust. Press the crust mixture into the bottom of a small jar or ramekin. In another bowl, beat softened cream cheese, sour cream, vanilla extract, 1 tablespoon powdered erythritol, heavy cream, and lemon juice until smooth. Pour the cheesecake filling over the crust. Chill in the refrigerator for at least 1 hour or until set. Top with berries or whipped cream if desired before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

International Conference on Electrical, Electronic and Systems Engineering

[brizybriz]

Salty Coconut Almond Fudge is a delightful sweet treat with a perfect balance of creamy white chocolate, shredded coconut, sliced almonds, and a touch of sea salt. It's easy to make and makes for a delicious snack or dessert.

Ingredients: 2 cups sweetened condensed milk. 2 cups white chocolate chips. 1/2 cup shredded coconut. 1/2 cup sliced almonds. 1/2 teaspoon sea salt. 1 teaspoon vanilla extract.

Instructions: Cover an 8x8-inch 20x20-cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Put the sweetened condensed milk and white chocolate chips in a bowl that can go in the microwave. Stir the mixture every 30 seconds in the microwave until it is smooth and all melted. Add the sliced almonds, sea salt, and vanilla extract and mix them in until everything is well mixed. Spread the batter out evenly in the baking pan that has been prepared. For an extra salty kick, you can sprinkle some extra sea salt on top. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Cut it up into little bars or squares. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 2 minutes

Jan Javurek

[brizybriz]

This BBQ pot roast recipe for the slow cooker is a hearty and comforting meal that's great for any event. As the chuck roast cooks slowly in a tasty BBQ sauce, it gets incredibly tender. With its soft potatoes on top, this dish is sure to become a family favorite.

Ingredients: 3 lbs chuck roast. 1 cup BBQ sauce. 1/2 cup beef broth. 1 onion, chopped. 4 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp dried thyme. 1/2 tsp salt. 1/2 tsp black pepper. 4 large potatoes, sliced. 1/4 cup chopped fresh parsley for garnish.

Instructions: Put smoked paprika, garlic, onion, black pepper, salt, and black pepper in a bowl. Add the BBQ sauce and mix it all together. At the bottom of the slow cooker, put sliced potatoes. Place the chuck roast on top of the potatoes. Spread the BBQ sauce mix on top of the roast. For 8 hours on low or 4 hours on high, cover and cook the roast until it is soft. When it's done, use two forks to shred the roast. Put the shredded roast and potatoes on a plate together and top them with chopped parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

broken bow animal hospital

[brizybriz]

This protein-packed salad combines quinoa and black beans with fresh vegetables and a zesty lime dressing, making it a perfect meal for athletes looking for a nutritious and satisfying option.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. Juice of 1 lime. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Bring water to a boil in a medium-sized pot. Lower the heat, add the quinoa, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is soft and the water is absorbed. Cook the quinoa and put it in a large bowl. Add the black beans, cherry tomatoes, bell pepper, red onion, cilantro, and avocado. Mix cumin, salt, pepper, lime juice, and olive oil in a small bowl with a whisk. Pour the dressing over the quinoa and mix it all together. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

Filling Station Idaho

[brizybriz]

In this Lemon Pistachio Pesto Pasta with Shrimp and Asparagus, the bright flavors of lemon and basil are mixed with the richness of pistachios and Parmesan cheese to make a delicious and refreshing seafood dish. It's great for a special occasion or a quick and filling dinner during the week.

Ingredients: 8 ounces pasta linguine or spaghetti. 1 pound large shrimp, peeled and deveined. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1 cup fresh basil leaves. 1/2 cup shelled pistachios. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1 lemon, zest and juice. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. The pesto should be made while the pasta is cooking: Basil, pistachios, garlic, Parmesan cheese, lemon zest, lemon juice, and olive oil should all be put into a food processor. Mix until smooth. Add pepper and salt to taste. Warm up the olive oil in a big pan over medium-high heat. After you add the shrimp, cook them for two to three minutes on each side, until they are pink and done. Take the shrimp out of the pan and set it aside. Add the asparagus to the same pan and cook for 34 minutes, until it is soft but still has some bite to it. After the pasta is done, drain it and put it back in the pot. Add the pesto sauce and toss until everything is covered. Toss the cooked shrimp and asparagus with the pasta a few times to mix them in. If you want, you can serve it right away with extra grated Parmesan cheese and chopped pistachios on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

J L Minitoy Aussies

[brizybriz]

A succulent and flavorful recipe for Smoked Beer Can Chicken is offered by Tony In The House. This dish, which is perfectly smoked and infused with a blend of aromatic spices, is sure to please at any outdoor gathering or barbecue.

Ingredients: 1 whole chicken approximately 4-5 pounds. 1 can of beer. 3 tablespoons olive oil. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried thyme. 1 tablespoon brown sugar. 1 teaspoon salt. 1 teaspoon black pepper. Wood chips for smoking.

Instructions: Set the smoker's temperature to 225F 107C. After giving the chicken a thorough rinse, pat it dry with paper towels. To make a rub, combine the olive oil, paprika, dried thyme, onion and garlic powders, brown sugar, salt, and black pepper in a bowl. Make sure the chicken is thoroughly coated by rubbing it with the spice mixture. Take a few sips from the opened beer can, ensuring that about half of the beer remains inside. Make sure the beer can is inserted into the chicken's cavity by carefully lowering the bird onto the can while it is resting on a level surface. Choose your preferred wood chips and fill the smoker. After placing the beer can chicken on the smoker grate, smoke it for three to four hours, or until the internal temperature reaches 165 degrees Fahrenheit 74 degrees Celsius. To keep the smoke consistent, keep an eye on the smoker's temperature and add more wood chips as necessary. After it's finished, take the chicken out of the smoker with care, and give it ten minutes to rest before carving.

Prep Time: 20 minutes

Cook Time: 240 minutes

misfit stream

[brizybriz]

The fresh vegetables, briny olives, creamy feta cheese, and tangy dressing in this Healthy Greek Salad go so well together. It tastes great and is full of good things for you, so it's a great choice for a quick and healthy meal.

Ingredients: 2 cups of cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1 green bell pepper, chopped. 1 cup of Kalamata olives, pitted. 1 cup of feta cheese, crumbled. 1/4 cup of extra-virgin olive oil. 2 tablespoons of red wine vinegar. 1 teaspoon of dried oregano. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: The cucumber, red onion, green bell pepper, Kalamata olives, and feta cheese should all be put in a large salad bowl. Mix the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and toss it around to cover everything evenly. Add fresh parsley leaves as a garnish. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Cagriaksoy