darsovin

[darsovin]

This cheeseburger sandwich wrap is a tasty take on a regular cheeseburger. It's great for people who don't want the bun and want to eat a cheeseburger-flavored meal on the go.

Ingredients: 4 large tortillas. 1 pound ground beef. 1 tablespoon vegetable oil. Salt and pepper to taste. 4 slices cheddar cheese. 1 cup shredded lettuce. 1 tomato, sliced. 1/2 cup diced onion. 1/4 cup ketchup. 2 tablespoons mustard. 2 tablespoons mayonnaise.

Instructions: Put oil in a pan and heat it over medium-low heat. Sprinkle salt and pepper on the ground beef and add it to the pan. Cook until it turns brown. Take the extra fat out of the pan. Lay out the tortillas on a flat surface. Spread the cooked ground beef out in the middle of each tortilla after you've made them all. A piece of cheddar cheese should be put on top of each tortilla. Lay out the tortillas and top each one with shredded lettuce, tomato slices, and diced onion. Spread ketchup, mustard, and mayonnaise on top of the tortilla toppings. As you roll up each tortilla to make a wrap, fold the sides in toward the middle. Serve right away, or wrap in foil and save for later.

Prep Time: 15 minutes

Cook Time: 15 minutes

Associazione Ecsdance

[darsovin]

An icy treat made from ripe pears and quinces that tastes light and fruity with a touch of sourness.

Ingredients: 3 ripe pears, peeled, cored, and chopped. 2 quinces, peeled, cored, and chopped. 1 cup sugar. 1 cup water. 2 tablespoons lemon juice.

Instructions: Sugar and water should be mixed in a saucepan. Bring to a boil and stir until the sugar is gone. Chop up some pears and quinces and add them to the syrup. It will take about 15 minutes of cooking until the fruits are soft. Leave it alone until it's cool enough to touch. Put the mix in a blender, add the lemon juice, and blend until it's smooth. Put the mixture in a shallow dish and freeze it for 4 to 6 hours. Every so often, stir it to break up any ice crystals that form. When the sorbet is frozen, put it in bowls to serve and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Steve's Place

[darsovin]

Indulge in the delightful blend of caramel and apple flavors with this irresistible Caramel Apple Sangria. Perfect for cozy nights or festive gatherings.

Ingredients: 1 bottle white wine. 1 cup caramel vodka. 2 cups apple cider. 2 apples, sliced. 1/4 cup caramel syrup. 1/4 cup cinnamon sugar. Ice cubes.

Instructions: Put apple cider, caramel vodka, and white wine in a pitcher. Add the caramel syrup and apple slices and mix well. Put it in the fridge for at least two hours. To serve, put caramel syrup around the edges of the glasses and then dip them in cinnamon sugar. Crush a few ice cubes into each glass and then pour in the sangria mix. If you want, you can add more apple slices as a garnish. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

harvard philippine forum

[darsovin]

A light, refreshing grown-up treat with the perfect balance of gin, bitter lemon, and citrus flavors.

Ingredients: 1 cup gin. 1 cup bitter lemon soda. 1/2 cup sugar. 1/2 cup water. 1/4 cup freshly squeezed lemon juice. Zest of 1 lemon.

Instructions: Put sugar, water, and lemon zest in a saucepan and mix them together. Stir the mixture over medium heat until the sugar is gone. Leave it alone until it's cool enough to touch. Take the lemon zest out of the syrup by straining it. Put gin, bitter lemon soda, lemon juice, and the cooled syrup in a bowl. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of sorbet. Put the sorbet in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Put it in glasses or bowls that are cold and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

colegio doriber

[darsovin]

These Chicken and Sweet Potato Packets are not only quick to throw together but also bursting with flavor. The combination of tender chicken, sweet potatoes, and aromatic herbs makes for a satisfying and healthy Paleo meal.

Ingredients: 2 boneless, skinless chicken breasts. 2 medium sweet potatoes, thinly sliced. 1 red bell pepper, thinly sliced. 1 red onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Set the oven temperature to 375F 190C. For each packet, spread out two large sheets of aluminum foil. To create a bed for the chicken, place half of the sweet potato slices on each foil sheet. Sprinkle salt, pepper, dried thyme, and rosemary over the chicken breasts. Top each foil sheet of sweet potatoes with a seasoned chicken breast. Add minced garlic, red onion, and red bell pepper to the top of each chicken breast. Pour one tablespoon of extra virgin olive oil onto every chicken packet. Tightly fold the foil over the chicken and veggies, forming a packet. After putting the foil packets on a baking sheet, bake them in a preheated oven for 25 to 30 minutes, or until the sweet potatoes are soft and the chicken is cooked through. Serving the chicken and sweet potato mixture with lemon wedges for extra flavor requires that you carefully open the packets, as they will release hot steam. Savor your tasty and aromatic Paleo dinner!

Prep Time: 15 minutes

Cook Time: 30 minutes

Kaelinian Cooper

[darsovin]

These Homemade Vanilla Wafers are a delightful treat that will remind you of your favorite childhood cookies. They are crispy, buttery, and infused with the sweet aroma of vanilla.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together. Mix the flour and salt into the wet ingredients slowly at first, until a smooth dough forms. Drop round pieces of dough onto the baking sheet that has been prepared, leaving some space between each cookie. You can use a small cookie scoop or a teaspoon for this. Flatten the pieces of dough a little with the back of a spoon or your fingers to make thin wafers. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. If you want a tasty snack or a glass of milk, try your homemade vanilla wafers.

Prep Time: 15 minutes

Cook Time: 10 minutes

Richard Leopold

[darsovin]

Reclaim the school lunch for your children by making these tasty and nutritious Paleo Veggie Wraps! These wraps are loaded with fresh vegetables and lean protein, and they're also grain-free. These are a fantastic complement to any school lunchbox.

Ingredients: 2 large lettuce leaves such as iceberg or romaine. 4 slices of nitrate-free turkey or chicken. 1/2 avocado, sliced. 1/2 cucumber, thinly sliced. 1/4 red bell pepper, thinly sliced. 1/4 yellow bell pepper, thinly sliced. 1/4 cup shredded carrots. 2 tablespoons Paleo-friendly mayonnaise. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Lay out the lettuce leaves on a clean surface. Layer 2 slices of turkey or chicken on each lettuce leaf. Divide the avocado slices, cucumber, red bell pepper, yellow bell pepper, and shredded carrots evenly among the lettuce leaves. In a small bowl, mix the Paleo-friendly mayonnaise and Dijon mustard. Season with salt and pepper to taste. Drizzle the mayo-mustard mixture over the veggies and turkey slices in each lettuce wrap. Carefully fold the sides of the lettuce leaves in and roll them up, securing the wraps with toothpicks if needed. Serve immediately and enjoy your Paleo Veggie Wraps!

Prep Time: 15 minutes

Cook Time: 0 minutes

Routakorpi

[darsovin]

An easy and delicious Instant Pot recipe for Mexican rice. Ideal as a stand-alone entre or a side dish.

Ingredients: 1 cup long-grain white rice. 1 1/2 cups chicken broth. 1/2 cup tomato sauce. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup frozen corn. 1/4 cup frozen peas. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. 1/4 tsp salt. 1/4 tsp black pepper. 2 tbsp vegetable oil. 1/2 cup shredded cheddar cheese optional. Fresh cilantro leaves for garnish optional.

Instructions: Till the water runs clear, rinse the rice under cold water. Make sure to drain well. Once the Instant Pot is turned on, choose the "Saute" setting. In the pot, warm the vegetable oil. Add the garlic, bell pepper, and diced onion. Saute until they begin to soften, about 2 to 3 minutes. After adding the rice, saut for an additional two minutes, stirring now and then. Add the paprika, cumin, chili powder, salt, and black pepper. Toss to distribute the spices throughout the rice and veggies. Add the tomato sauce and chicken broth. Mix thoroughly. Shut off the "Saute" function, close the Instant Pot lid, and turn the valve to "Sealing." Choose the 'Pressure Cook' or 'Manual' setting and allow it to cook on high pressure for 4 minutes. After the cooking time is over, let the pressure naturally release for ten minutes before manually releasing any residual pressure. Using a fork, fluff the Mexican rice in the Instant Pot after opening. Add the frozen peas and corn and stir. After about five minutes, close the lid and allow the corn and peas to warm from the residual heat. If you'd like, top the rice with shredded cheddar cheese and let it melt for a minute. If desired, top the hot Instant Pot Mexican Rice with fresh cilantro leaves.

Prep Time: 10 minutes

Cook Time: 20 minutes

sekinan essay

[darsovin]

The sweet and savory hoisin sauce really brings these Slow Cooker Hoisin Shredded Pork Sliders to life. The crock-pot makes pork shoulder tender by cooking it slowly and low. This makes it great for easy weeknight dinners or parties.

Ingredients: 2 lbs pork shoulder, trimmed of excess fat. 1/2 cup hoisin sauce. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tsp grated ginger. Slider buns. Sliced cucumbers, for garnish. Sliced green onions, for garnish.

Instructions: In a small bowl, mix hoisin sauce, soy sauce, honey, garlic, and ginger. Place pork shoulder in slow cooker. Pour hoisin sauce mixture over pork, ensuring it's well coated. Cover and cook on low for 8 hours, or until pork is tender and easily shreds with a fork. Remove pork from slow cooker and shred using two forks. Return shredded pork to slow cooker and mix with sauce. Serve shredded pork on slider buns, topped with sliced cucumbers and green onions.

Prep Time: 15 minutes

Cook Time: 480 minutes

Willowtree Campsites

[darsovin]

Grilled cabbage stuffed with bacon and butter is a new twist on this simple side dish for weeknight summer dinners.

[darsovin]

Jalapeno peppers that have been filled with cheese and spiced biscuits!

[darsovin]

Sticky, ooey, gooey marshmallow popcorn is transformed into a slime monster fit for any Halloween party by green food dye and candy eyes.

[darsovin]

This recipe for Lebanese lentil soup combines red lentils, cilantro, and onion with cumin and lemon juice for a tangy, hot, and flavorful Middle Eastern dish.

[darsovin]

Having homemade apple pie filling on top of french toast is a delightfully sweet way to start the weekend.

[darsovin]

This quick pad thai recipe features shrimp as the star ingredient and cooks up a tangy, sweet, and mildly spicy flavor combination in under an hour.

[darsovin]

You can eat stuffed sweet potatoes as a main dish or as a side dish. They are healthy and tasty. They are healthy and filling because they are full of tasty black beans, corn, peppers, onions, and spices. Plus, it's easy to add your favorite toppings to make them your own!

Ingredients: 4 medium sweet potatoes. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/2 cup shredded cheese optional. Sour cream or Greek yogurt for serving optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Clean the sweet potatoes and use a fork to make several holes in them. Put the sweet potatoes on a baking sheet and bake them until they are soft, about 45 to 60 minutes. Get the filling ready while the sweet potatoes are baking. Bring black beans, corn, red bell pepper, red onion, tomatoes, cilantro, cumin, chili powder, salt, and pepper to a large bowl. Mix them all together. Turn off the heat and let the sweet potatoes cool a bit after they're done. Each sweet potato should be cut in half lengthwise, and the insides should be fluffed up with a fork. Spread the filling out evenly in the sweet potatoes and press it into the spaces. It you want to use cheese, sprinkle it on top of the stuffed sweet potatoes. Put the stuffed sweet potatoes back in the oven and bake for another 10 minutes, or until they are warm all the way through and the cheese is melted. If you want, you can serve it hot with sour cream or Greek yogurt on top.

Prep Time: 15 minutes

Cook Time: 60 minutes

Hidefrods Photography

[darsovin]

These sticky ginger chicken thighs with Asian flavors are full of flavor and would make a great dinner. The sesame oil and ginger give the chicken a wonderful smell, and the marinade gives the chicken savory, sweet, and sour flavors. The chicken thighs are soft and juicy because they are baked, and the sticky glaze gives them a caramelized finish.

Ingredients: 6 chicken thighs, bone-in and skin-on. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons rice vinegar. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 2 green onions, thinly sliced. 1 teaspoon sesame seeds, for garnish. Cooked rice, for serving.

Instructions: In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and cornstarch until well combined. Place chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Preheat oven to 400F 200C. Remove chicken from the marinade and transfer to a baking dish, skin side up. Reserve the marinade. Bake chicken in the preheated oven for 25-30 minutes, or until cooked through and the skin is crispy. While the chicken is baking, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Once the chicken is cooked, brush the thickened marinade over the chicken thighs. Garnish with sliced green onions and sesame seeds. Serve the Asian Style Sticky Ginger Chicken Thighs hot with cooked rice.

Prep Time: 40 minutes

Cook Time: 30 minutes

John A. Thorpe