dilloaimigrumi

[dilloaimigrumi]

This easy coconut chicken curry made in a slow cooker has lots of great flavors from the coconut milk and spices. It smells great and is creamy, making it perfect for a cozy night in. Just put everything in the slow cooker and let it cook until it's just right.

Ingredients: 1.5 lbs chicken breasts, cut into cubes. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1 can 14 oz diced tomatoes. 2 tablespoons curry powder. 1 teaspoon ground ginger. 1 teaspoon ground turmeric. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cinnamon. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Cooked rice, for serving.

Instructions: Set the slow cooker to low and add the chicken, onion, and garlic. Mix curry powder, ginger, turmeric, cumin, paprika, cinnamon, salt, and pepper in a different bowl. Add the diced tomatoes and mix them in as well. Pour the coconut milk mix over the chicken in the slow cooker and mix it all together. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put it on top of cooked rice and top with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 360 minutes

gundula diering

[dilloaimigrumi]

These Summer BBQ Burgers are a perfect way to enjoy the sunny season with their juicy beef patties, smoky BBQ sauce, and refreshing toppings. Fire up the grill and savor the flavors of summer!

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices cheddar cheese. 1/2 cup BBQ sauce. 1/4 cup mayonnaise. 1/4 cup red onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Make burger patties out of the four equal parts of ground beef. Add pepper and salt. Put burger patties on the grill and cook them for four to five minutes on each side for medium-rare or until they're done the way you like them. In the last minute of cooking, put a slice of cheddar cheese on top of each patty and cover the grill. This will melt the cheese. After putting the burger buns on the grill, let them brown a little, about one to two minutes. Put the BBQ sauce and mayonnaise in a small bowl and mix them together to make a unique sauce. Spread the BBQ mayo sauce on the bottom half of each bun before putting the burgers together. Put a tomato slice, a lettuce leaf, a burger patty with cheese on top, and some red onion slices on top of that. Add the other half of the bun on top, and if you need to, use a toothpick to hold it in place. Put your favorite side dishes next to your tasty Summer BBQ Burgers. Have fun with your summer BBQ!

Prep Time: 15 minutes

Cook Time: 10 minutes

Kayla Krenichynrn

[dilloaimigrumi]

A delightful fusion of savory chicken and hearty cornbread transformed into crispy waffles, perfect for a unique and satisfying meal.

Ingredients: 2 cups shredded cooked chicken. 1 cup cornmeal. 1 cup all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 eggs. 1 1/2 cups milk. 1/4 cup melted butter. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. Cooking spray or oil for waffle iron.

Instructions: Preheat waffle iron according to manufacturer's instructions. In a large bowl, combine cornmeal, flour, baking powder, and salt. In another bowl, beat eggs, then stir in milk and melted butter. Pour wet ingredients into dry ingredients and mix until just combined. Fold in shredded chicken, cheddar cheese, green onions, and diced bell peppers. Spray waffle iron with cooking spray or brush with oil. Pour batter onto hot waffle iron and cook until golden brown and crispy. Repeat with remaining batter. Serve chicken and cornbread waffles hot with your favorite toppings such as maple syrup, hot sauce, or sour cream.

Prep Time: 15 minutes

Cook Time: 20 minutes

Helenas Salon

[dilloaimigrumi]

Indulge in the creamy richness of this vegan carob chocolate mousse, made with wholesome ingredients for a guilt-free treat.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup carob powder. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup coconut cream. 1 tsp vanilla extract. Pinch of salt.

Instructions: Put the carob powder, maple syrup, almond butter, coconut cream, vanilla extract, and a pinch of salt in a food processor and blend them all together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture into bowls or glasses for serving. Put it in the fridge for at least two hours to set. If you want, you can serve it cold and top it with fresh berries or shredded coconut.

Prep Time: 15 minutes

Cook Time: 0 minutes

calipso

[dilloaimigrumi]

This vibrant and flavorful pasta dish is perfect for a quick and satisfying summer meal. Packed with a rainbow of veggies, it's not only visually appealing but also nutritious and delicious. The combination of cherry tomatoes, zucchini, bell peppers, and spinach creates a refreshing and light pasta that's sure to be a hit at any gathering.

Ingredients: 200g pasta of choice. 1 cup cherry tomatoes, halved. 1 cup zucchini, diced. 1 cup bell peppers, sliced. 1 cup baby spinach leaves. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cherry tomatoes, zucchini, and bell peppers to the skillet. Cook for 5-7 minutes until veggies are tender but still crisp. Add cooked pasta and baby spinach to the skillet. Toss everything together until the spinach wilts and pasta is heated through. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes

st. joseph first church of the nazarene

[dilloaimigrumi]

Indulge in the delightful flavors of a savory Dutch Baby pancake loaded with fresh herbs and topped with the smoky richness of smoked salmon. This dish is perfect for brunch or a special breakfast.

Ingredients: 3 large eggs. 1/2 cup all-purpose flour. 1/2 cup whole milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup grated Parmesan cheese. 2 tablespoons fresh chives, chopped. 2 tablespoons fresh dill, chopped. 2 tablespoons unsalted butter. 4 ounces smoked salmon, thinly sliced. 1/4 cup sour cream. Lemon wedges for serving.

Instructions: Turn on your oven and heat it up to 425F 220C. Put eggs, flour, milk, salt, pepper, Parmesan cheese, chives, and dill in a blender. Use a blender to make the batter smooth. Set a 10-inch cast-iron or oven-safe skillet over medium-high heat. Put in the butter and let it melt. Swirl it around the pan to cover the bottom. Put the batter into the hot pan and then move it to an oven that has already been heated. Dutch babies should be baked for 15 to 20 minutes, or until they are golden brown and puffed up. Take it out of the oven and put smoked salmon slices on top. Serve right away with lemon wedges and dollops of sour cream for extra flavor.

Prep Time: 10 minutes

Cook Time: 20 minutes

Apex Farmers Market

[dilloaimigrumi]

Indulge in the comforting flavors of lasagna with the ease of a slow cooker. This soup combines the richness of Italian sausage, the tanginess of tomatoes, and the cheesy goodness of tortellini, creating a hearty and satisfying meal perfect for any occasion.

Ingredients: 1 lb ground Italian sausage. 1 onion, diced. 3 cloves garlic, minced. 1 can 28 oz diced tomatoes. 1 can 15 oz tomato sauce. 4 cups chicken broth. 1 tablespoon Italian seasoning. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 package 9 oz refrigerated cheese tortellini. 2 cups fresh spinach. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese.

Instructions: In a skillet, cook the ground Italian sausage over medium heat until browned. Drain excess grease. Add diced onion and minced garlic to the skillet. Cook until onion is translucent. Transfer the cooked sausage mixture to the slow cooker. Add diced tomatoes, tomato sauce, chicken broth, Italian seasoning, dried basil, dried oregano, salt, and black pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, add refrigerated cheese tortellini and fresh spinach to the slow cooker. Stir gently. Cover and cook for an additional 30 minutes or until tortellini is cooked through. Serve hot, garnished with shredded mozzarella and grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

stands for school

[dilloaimigrumi]

Indulge in the delightful combination of ripe peaches, creamy ricotta cheesecake, and crunchy pistachios nestled in a graham cracker crust.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 8 oz cream cheese, softened. 1/2 cup ricotta cheese. 1/4 cup powdered sugar. 1 tsp vanilla extract. 2 large eggs. 2 ripe peaches, sliced. 1/4 cup chopped pistachios.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture onto the bottom and up the sides of a tart pan. In another bowl, beat cream cheese, ricotta cheese, powdered sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Pour the cheesecake filling into the prepared crust. Arrange peach slices on top of the filling. Sprinkle chopped pistachios over the peaches. Bake for 25-30 minutes or until the filling is set. Allow the tart to cool completely before slicing. Refrigerate for at least 2 hours before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

st. lawrence invitational showdown

[dilloaimigrumi]

This refreshing tequila punch with pear brandy is perfect for holiday gatherings. It's easy to make ahead, allowing you to spend more time with your guests.

Ingredients: 2 cups tequila. 1 cup pear brandy. 2 cups pear nectar. 1 cup fresh lime juice. 1/2 cup agave syrup. 4 cups sparkling water. Sliced pears and lime wheels, for garnish.

Instructions: Put tequila, pear brandy, pear nectar, lime juice, and agave syrup in a large pitcher. Mix things together well. Put the mixture in the fridge for at least two hours or overnight to let the flavors blend. Add the sparkling water right before serving. Put ice in glasses and pour the punch into them. Top with sliced pears and lime wheels, and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

Mountain Clay

[dilloaimigrumi]

Indulge in the perfect combination of peanut butter and chocolate with these irresistible brownie bars. They're soft, fudgy, and packed with rich peanut butter flavor.

Ingredients: 1 cup peanut butter. 1/2 cup melted butter. 2 large eggs. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/3 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Put peanut butter, melted butter, eggs, sugar, and vanilla extract in a bowl. Mix until it's smooth. It's time to add flour, cocoa powder, and salt. Mix everything together well. Add the chocolate chips and mix them in. Spread out the batter in the baking pan that has been prepared. Before you put it in the oven, heat it up. Bake it for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the middle comes out with a few moist crumbs on it. Before cutting the brownie bars into squares, let them cool all the way in the pan. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Adulting Kinda

[dilloaimigrumi]

The StudioSpotlight Fanakalo 7 wine goes well with the rich flavors of the beef tenderloin stir-fry. With its tender meat and bright vegetables, this recipe brings out the savory notes of the dish and goes well with the complexity of the wine.

Ingredients: 1 bottle of StudioSpotlight Fanakalo 7 wine. 500g beef tenderloin, thinly sliced. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 onion, thinly sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 200g mushrooms, sliced. Salt and pepper to taste. 1 tablespoon soy sauce. 1 tablespoon Worcestershire sauce. 2 tablespoons chopped fresh parsley.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Mix in the minced garlic and sliced onion, and cook until the food smells good. Put in the beef tenderloin slices and cook them until they turn brown. Put in the mushrooms and sliced bell peppers. Cook until the vegetables are soft. Add Worcestershire sauce, salt, pepper, and soy sauce to taste. You can add chopped parsley now. Hot food should be served with a glass of StudioSpotlight Fanakalo 7 wine.

Prep Time: 15 minutes

Cook Time: 20 minutes

Harrow Baptist Church

[dilloaimigrumi]

A rich and velvety hummus recipe enhanced by the smoky sweetness of roasted red peppers. Ideal for spreading on sandwiches or dipping.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 2 roasted red peppers, peeled and seeded. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons fresh parsley, chopped optional.

Instructions: In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the bowl as needed. If the hummus is too thick, you can add a little water to reach your desired consistency. Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. Transfer the hummus to a serving bowl, drizzle with a bit of olive oil, and sprinkle with fresh parsley if desired. Serve with pita bread, carrot sticks, or your favorite dipping veggies. Enjoy your delicious Roasted Red Pepper Hummus!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tyriene Amey

[dilloaimigrumi]

Try this traditional smoker recipe for beef brisket and savor the deep, smokey flavor of hickory-infused beef. Barbecue lovers will find the natural beef flavor enhanced by the dry rub, which results in a delectable experience.

Ingredients: 1 whole beef brisket 10-12 pounds. 1/4 cup coarse salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips hickory. Water for soaking wood chunks.

Instructions: Remove any surplus fat from the brisket, preserving a minimal layer for taste. To make a rub, combine the salt, cayenne pepper, paprika, black pepper, brown sugar, onion powder, and garlic powder in a bowl. Make sure the brisket is evenly coated by generously applying the rub to all sides. To allow the flavors to seep in, cover the brisket with plastic wrap and place it in the refrigerator for at least four hours or overnight. Heat up your smoker by using chunks or chips of hickory wood to 225F 107C. Before putting wood chunks in the smoker, soak them in water for half an hour. Place the fat side of the brisket up on the smoker grates. Find the thickest area of the brisket to place a meat thermometer in. Smoke the brisket for approximately 1.5 hours per pound of meat, or until the internal temperature reaches 195203F 9195C. After it's finished, take the brisket out of the smoker and give it at least half an hour to rest before slicing. Serve the brisket right away after slicing it against the grain.

Prep Time: 20 minutes

Cook Time: 12 minutes

Chae Law Firm

[dilloaimigrumi]

This recipe combines crispy baked potato chips with a creamy and flavorful avocado garlic dip, creating a perfect snack or appetizer for any occasion. The dip's zesty and creamy texture pairs wonderfully with the crunchy potato chips, making it a crowd-pleaser at parties or gatherings.

Ingredients: 4 large russet potatoes, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. 2 ripe avocados, peeled and pitted. 2 cloves garlic, minced. Juice of 1 lime. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 cup chopped fresh cilantro. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Coat the potato slices well with olive oil, salt, and pepper. Put them in a large bowl and toss them around. Put the potato slices on baking sheets that have been lined with parchment paper in a single order. Before you put the potato chips in the oven, heat it up. Bake them for 20 to 25 minutes, or until they are golden brown and crispy. To make sure they cook evenly, flip them over halfway through. Make the avocado garlic dip while the potato chips are baking. The ripe avocados, minced garlic, lime juice, sour cream, mayonnaise, chopped cilantro, and cayenne pepper if using should all be put in a food processor. Add pepper and salt to taste. Mix it up until it's smooth and creamy. To make the dip the right consistency, you can add more sour cream or lime juice if it's too thick. After the potato chips are done baking, take them out of the oven and let them cool down a bit. Put the baked potato chips out and serve them with the creamy avocado garlic dip. Enjoy your baked potato chips with avocado garlic dip that you made yourself!

Prep Time: 15 minutes

Cook Time: 25 minutes

Giannas limitless beauty

[dilloaimigrumi]

This Bacon Swiss Cheese Chicken recipe is a delightful combination of crispy bacon, tender chicken, and gooey Swiss cheese. It's easy to prepare and makes for a delicious and satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of bacon. 4 slices of Swiss cheese. 1/2 cup of mayonnaise. 1/4 cup of grated Parmesan cheese. 1/4 cup of breadcrumbs. 1 teaspoon of garlic powder. 1 teaspoon of paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. Season chicken breasts with salt, pepper, garlic powder, and paprika. In a bowl, combine mayonnaise, grated Parmesan cheese, and breadcrumbs. Mix well. Wrap each chicken breast with 2 slices of bacon, securing them with toothpicks. Place the bacon-wrapped chicken breasts in a baking dish. Spread the mayonnaise mixture evenly over the top of each chicken breast. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the bacon is crispy. During the last 5 minutes of baking, top each chicken breast with a slice of Swiss cheese and return to the oven until the cheese is melted and bubbly. Remove toothpicks before serving. Garnish with fresh parsley. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Yoga

[dilloaimigrumi]

A tasty and comforting hot and sour soup with soft chicken, earthy mushrooms, and a little heat.

Ingredients: 4 cups chicken broth. 1 cup cooked chicken, shredded. 1 cup mushrooms, sliced. 1/4 cup bamboo shoots, sliced. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon cornstarch. 1 tablespoon sesame oil. 1 tablespoon ginger, minced. 2 cloves garlic, minced. 1 egg, beaten. Salt and pepper to taste. Green onions for garnish. Red chili flakes optional.

Instructions: Set chicken broth on low heat in a pot. Add mushrooms, bamboo shoots, and chicken that has been shred. Bring it to a boil. Soy sauce, rice vinegar, and cornstarch should be mixed together until the mixture is smooth in a small bowl. Put it in the pot and stir it around well. Mix in the garlic, ginger, and sesame oil. Keep cooking for five more minutes. Pour the beaten egg into the soup slowly while stirring all the time to make egg ribbons. Add pepper and salt to taste. If you want, you can add green onions and red chili flakes as a garnish. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

dillon nelson

[dilloaimigrumi]

A tasty and healthy way to start the day is with this Healthy Energizer Green Smoothie. It gives you natural energy to keep going because it is full of vitamins, minerals, and antioxidants. Putting pineapple, ginger, kale, and bananas together makes a flavor that is both refreshing and energizing. It's great for breakfast or as a pick-me-up in the middle of the day.

Ingredients: 1 cup pineapple chunks. 1 small piece of fresh ginger. 2 cups fresh kale leaves, stems removed. 2 ripe bananas. 1 cup water or coconut water. Ice cubes optional.

Instructions: Cut the ginger into little chunks after peeling it. Put the fresh kale leaves, chunks of pineapple, and ripe bananas in a blender. Add the water or coconut water to the blender. You can make the smoothie colder by adding a few ice cubes. Using a blender, blend everything together until it's smooth and creamy, making sure there are no kale chunks left over. The Healthy Energizer Green Smoothie should be served right away after being poured into glasses.

Prep Time: 10 minutes

Cook Time: 0 minutes

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