frogseye

[frogseye]

These Pimento Cheese Deviled Eggs are a flavorful twist on a classic appetizer. The addition of pimentos, cheddar cheese, and smoked paprika gives them a unique and delicious flavor.

Ingredients: 6 hard-boiled eggs. 1/4 cup mayonnaise. 2 tablespoons cream cheese. 2 tablespoons shredded cheddar cheese. 2 tablespoons diced pimentos. 1 teaspoon Dijon mustard. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Chopped fresh chives for garnish.

Instructions: Cut the hard-boiled eggs in half lengthwise and remove the yolks. In a bowl, mash the egg yolks with a fork. Add mayonnaise, cream cheese, cheddar cheese, diced pimentos, Dijon mustard, smoked paprika, salt, and pepper to the mashed yolks. Mix until well combined. Spoon or pipe the mixture back into the egg white halves. Sprinkle with additional smoked paprika for garnish. Garnish with chopped fresh chives. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your delicious Pimento Cheese Deviled Eggs!

Prep Time: 15 minutes

Cook Time: 0 minutes

Think Out Education

[frogseye]

This Slow Cooker Pork Roast recipe is a super simple and delicious family dinner idea. The pork roast becomes incredibly tender and flavorful after slow cooking with onions, garlic, and a savory sauce.

Ingredients: 3-4 lbs pork roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup chicken broth. 1/4 cup soy sauce. 2 tablespoons Worcestershire sauce. 2 tablespoons honey. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Place sliced onions and minced garlic in the bottom of the slow cooker. Season pork roast with salt, pepper, thyme, and rosemary. Place it on top of the onions and garlic. In a small bowl, mix together chicken broth, soy sauce, Worcestershire sauce, and honey. Pour the mixture over the pork roast. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and cooked through. Once done, remove the pork from the slow cooker and let it rest for a few minutes before slicing. Serve the sliced pork roast with the onions and garlic from the slow cooker, and drizzle with the cooking liquid.

Prep Time: 15 minutes

Cook Time: 360 minutes

alp

[frogseye]

This recipe for curried kale makes a tasty and healthy side dish or main dish. This dish is tasty and easy to make. It has spices that smell great, like curry powder, turmeric, and cumin. When you add lemon juice to the spices, it gives them a refreshing tang. It goes great with any plant-based or vegan meal.

Ingredients: 1 bunch kale, stems removed and leaves chopped. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon cumin powder. 1/4 teaspoon cayenne pepper optional. Salt to taste. Black pepper to taste. Juice of 1/2 lemon.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the minced garlic and diced onion. Saut for three to four minutes, until the onion is soft. Add the cumin, cayenne pepper, curry powder, and turmeric and mix them in. After another minute, the food should smell good. Add the chopped kale to the pan and stir it around so that the leaves are covered in the spice mix. For about 5 to 7 minutes, or until the kale is soft and wilted. To taste, add salt and black pepper. Just before you serve, squeeze some lemon juice over the kale. As a side dish or on top of cooked grains like rice or quinoa, serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 10 minutes

North Middle School Theater

[frogseye]

Indulge in the delightful combination of coffee and cocoa with these low-carb mocha frappuccino popsicles. Perfect for a refreshing treat on a hot day, and they fit perfectly into a low-carb lifestyle.

Ingredients: 1 cup brewed strong coffee, chilled. 1 cup unsweetened almond milk. 2 tablespoons unsweetened cocoa powder. 1/4 cup heavy cream. 2 tablespoons low-carb sweetener e.g., erythritol. 1 teaspoon vanilla extract.

Instructions: In a blender, combine chilled coffee, almond milk, cocoa powder, heavy cream, low-carb sweetener, and vanilla extract. Blend until smooth and well combined. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until fully set. Once frozen, run the molds under warm water for a few seconds to easily remove the popsicles. Enjoy your Low Carb Layla Mocha Frappuccino Popsicles!

Prep Time: 10 minutes

Cook Time: 240 minutes

faith nolton

[frogseye]

Another great dish is La Zucca Capricciosa, which has the light and fluffy texture of couscous, the richness of scrambled eggs, and the sweetness of peas. This recipe is a great choice for a quick and filling meal because it is both tasty and good for you. It is inspired by the Mediterranean.

Ingredients: 1 cup couscous. 1 1/2 cups water. 1 cup frozen peas. 4 large eggs. 2 tablespoons olive oil. 1/2 cup diced zucchini. 1/2 cup diced bell peppers. 1/2 cup diced red onion. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Bring 1 1/2 cups of water to a boil in a medium-sized saucepan. Take it off the heat and add the couscous while stirring it in. Put a lid on it and wait 5 minutes. After that, use a fork to fluff it up. On medium-high heat, add 1 tablespoon of olive oil to a large skillet and warm it up. Cut up the bell peppers, red onion, and zucchini and add them to the pan. They should be sauted for five minutes or until they start to get soft. Put the frozen peas and minced garlic into the pan. Keep cooking for another two to three minutes, until the peas are warm all the way through. Move the vegetables to one side of the pan and add the rest of the olive oil to the other side. To make the eggs fully cooked, crack them into the pan and scramble them. Add the cooked couscous to the vegetables and scrambled eggs that have been cooking in a pan. Make sure to mix the ingredients together well. Add pepper and salt to taste, then stir everything together. Add fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

ProtechZone

[frogseye]

Indulge in the rich flavors of the South with this mouthwatering recipe for Herbed Steak Butter with Goat Cheese and Bacon. The combination of savory herbed butter, creamy goat cheese, and crispy bacon takes your steak to a whole new level of deliciousness. Perfect for a special occasion or whenever you want to treat yourself to a Southern-inspired culinary delight.

Ingredients: 1/2 cup unsalted butter, softened. 2 tablespoons fresh parsley, finely chopped. 2 tablespoons fresh chives, finely chopped. 1 clove garlic, minced. Salt and pepper to taste. 4 oz goat cheese, crumbled. 4 slices of bacon, cooked and crumbled. 4 steaks of your choice e.g., ribeye, filet mignon. 1 tablespoon olive oil.

Instructions: In a mixing bowl, combine the softened butter, fresh parsley, fresh chives, minced garlic, and season with salt and pepper. Mix until well combined. Lay out a sheet of plastic wrap and spoon the herbed butter mixture onto it. Roll it into a log shape and twist the ends to seal. Refrigerate for at least 30 minutes, or until firm. Preheat your grill or a grill pan to high heat. Brush the steaks with olive oil and season with salt and pepper. Grill the steaks to your desired level of doneness, flipping them as needed. This typically takes 4-6 minutes per side for medium-rare. While the steaks are grilling, slice the herbed butter log into rounds. Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes. Place a slice of the herbed butter on top of each steak and sprinkle with crumbled goat cheese and bacon bits. Serve the steaks hot, allowing the herbed butter, goat cheese, and bacon to melt and create a delicious topping. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Walsh Classroom

[frogseye]

A refreshing salad featuring tender mogette beans, juicy cherry tomatoes, and fragrant basil, tossed in a simple olive oil and red wine vinegar dressing.

Ingredients: 1 cup dried mogette beans. 4 cups water. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Moquette beans should be rinsed with cold water. Put the mogette beans and water in a pot. Once the beans are soft, simmer for 45 to 60 minutes on low heat after bringing to a boil. After cooking, drain the mogette beans and set aside to cool. The cooked mogette beans, cherry tomatoes, and chopped basil should all be combined in a big bowl. Mix the olive oil, red wine vinegar, salt, and pepper in a small bowl. After adding the dressing to the bean mixture, gently toss to mix. To allow the flavors to mingle, refrigerate for a minimum of half an hour. If desired, top with extra basil leaves and serve chilled.

Prep Time: 15 minutes

Cook Time: 60 minutes

Arts Thereafter

[frogseye]

With this simple recipe, you can savor the flavors of The Peninsula Beijing's well-known fried rice in the comfort of your own home. Ideal as a tasty side dish or a quick weeknight dinner.

Ingredients: 4 cups cooked rice preferably day-old rice. 2 tablespoons vegetable oil. 2 eggs, beaten. 1/2 cup diced cooked ham. 1/2 cup frozen peas, thawed. 1/4 cup diced carrots. 2 green onions, chopped. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 teaspoon sesame oil.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. When the scrambled eggs are fully cooked, add the beaten eggs. Take out of the skillet and place aside. Add the diced ham, peas, carrots, green onions, and garlic to the same skillet. Cook for two to three minutes, or until the vegetables are soft. Stir-fry the cooked rice in the skillet for an additional three to four minutes, breaking up any clumps. Reintroduce the scrambled eggs into the pan. Pour sesame oil and soy sauce over it. Mix thoroughly to blend. Cook for a further two to three minutes, or until thoroughly heated through. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

cinnasauria

[frogseye]

These Hummus & Caramelised Onion Crostini are perfect for a quick appetizer or snack. The creamy hummus pairs beautifully with the sweet and savory caramelized onions, all atop crispy baguette rounds.

Ingredients: 1 small baguette, sliced into rounds. 1 cup hummus. 2 onions, thinly sliced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Warm the oven up to 190C 375F. Toast the baguette rounds in the oven for 8 to 10 minutes, or until they are lightly golden. Place the rounds on a baking sheet. Put olive oil in a pan and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the sliced onions until they start to get soft. Lower the heat and keep cooking the onions, stirring them every now and then, for about 20 to 25 minutes, or until they turn caramelized. Add the balsamic vinegar and stir it in. Cook for another two to three minutes, until the onions are covered and slightly sticky. Add pepper and salt to taste. Cover each toasted baguette round with a thick layer of hummus. Put some caramelized onions on top of each crostini. Add chopped fresh parsley as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 35 minutes

calipso

[frogseye]

A tasty take on the classic Caesar salad with crispy shrimp covered in coconut, giving this beloved dish a tropical feel. Perfect for a meal that is light and cool.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded coconut. 1 cup panko breadcrumbs. 2 eggs, beaten. 1/2 cup all-purpose flour. Salt and pepper to taste. 2 tablespoons vegetable oil. 8 cups Romaine lettuce, chopped. 1/2 cup Caesar dressing. 1/4 cup grated Parmesan cheese. 1/4 cup croutons. Lemon wedges for garnish.

Instructions: Shred the coconut and mix it with the panko breadcrumbs in a shallow bowl. First, coat each shrimp in flour. Then, dip it in beaten eggs. Finally, cover it with the coconut and breadcrumb mixture. Make sure they have a good coat on. Put the vegetable oil in a big skillet and heat it over medium-high heat. It should take about two to three minutes on each side to fry the coconut shrimp until they are golden brown and crispy. Take it off the heat and set it aside. Chop up some Romaine lettuce and put it in a large salad bowl. Add the Caesar dressing and grated Parmesan cheese. Toss the lettuce around a lot to cover it all. Place some Caesar salad on each plate, and then add some crispy coconut shrimp on top of each one. Add croutons to the salad and top it off with lemon wedges. Serve your Coconut Shrimp Caesar Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lara Smith

[frogseye]

This Tofu Mee Goreng with Bok Choy recipe offers a tasty twist to the traditional Malaysian dish. The combination of tofu, noodles, and bok choy cooked in a flavorful sauce makes for a satisfying and nutritious meal.

Ingredients: 200g tofu, cubed. 200g dried egg noodles. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 small onion, thinly sliced. 1 red chili, thinly sliced. 1 cup bok choy, chopped. 2 tablespoons soy sauce. 1 tablespoon kecap manis sweet soy sauce. 1 tablespoon tomato ketchup. 1 tablespoon chili sauce. 1 tablespoon lime juice. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Cook the egg noodles according to package instructions, then drain and set aside. Heat vegetable oil in a large pan over medium heat. Add garlic, onion, and red chili. Saut until fragrant, about 2 minutes. Add tofu cubes and cook until lightly browned, about 5 minutes. Stir in bok choy and cook for another 2 minutes until slightly wilted. Add cooked noodles to the pan, along with soy sauce, kecap manis, tomato ketchup, chili sauce, and lime juice. Stir well to combine. Season with salt and pepper to taste. Continue to cook for 3-4 minutes, stirring occasionally, until everything is heated through and well combined. Garnish with fresh cilantro leaves before serving. Enjoy your delicious tofu mee goreng with bok choy!

Prep Time: 15 minutes

Cook Time: 15 minutes

suisse bank

[frogseye]

Indulge in the decadence of this gourmet truffle mushroom burger. The combination of truffle-infused mushrooms, Swiss cheese, and crispy bacon will elevate your burger experience to new heights.

Ingredients: 1 lb ground beef. 1/4 cup minced shallots. 1/2 cup sliced mushrooms. 2 tbsp truffle oil. Salt and pepper to taste. 4 brioche buns. 4 slices Swiss cheese. 4 tbsp mayonnaise. 2 cups arugula. 4 slices crispy bacon. 1/4 cup caramelized onions. 1 tbsp butter.

Instructions: Put the mushrooms and shallots in a pan with truffle oil and cook them until they get soft. Add pepper and salt. You can grill the ground beef until it's done the way you like it. Grill the brioche buns until they get a little brown. On each burger, put a slice of Swiss cheese and let it melt. Put mayonnaise on the buns that have been toasted. To make the burgers, put arugula on the bottom bun, then the burger patty with melted cheese. Add crispy bacon and onions that have been caramelized on top. Add the top bun and use a toothpick to hold it in place. For the last bit of flavor and richness, melt the butter in the pan and brush it over the burger buns.

Prep Time: 15 minutes

Cook Time: 15 minutes

s p lernwelt

[frogseye]

Indulge in the perfect blend of sweet and savory flavors with this vegan twist on classic French toast. Fresh strawberries and creamy vegan Brie cheese are sandwiched between slices of bread, dipped in a luscious almond milk batter, and cooked until golden brown. A finishing touch of vegan Nutella adds a decadent touch to this irresistible breakfast or brunch treat.

Ingredients: 8 slices of vegan bread. 1 cup fresh strawberries, sliced. 1 cup vegan Brie cheese, sliced. 1/2 cup vegan Nutella spread. 1 cup almond milk. 1 tablespoon cornstarch. 1 tablespoon maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. Coconut oil for cooking.

Instructions: To make the batter, mix almond milk, cornstarch, maple syrup, vanilla extract, cinnamon, and salt in a shallow dish with a whisk. Spread Nutella on four pieces of bread. Add strawberries and Brie cheese on top of the bread. To make a sandwich, put the last four slices of bread on top. Make sure that both sides of each sandwich are covered evenly with the almond milk mixture. Melt the coconut oil in a pan over medium heat. The stuffed French toast should be cooked for three to four minutes on each side, or until they are golden brown and crispy. Serve warm, with extra sliced strawberries and a drizzle of Nutella on top if you want. Have a great time with your Strawberry Brie Stuffed French Toast with Nutella.

Prep Time: 15 minutes

Cook Time: 10 minutes

Never 2 Late 2 Tri

[frogseye]

This Mustard Smoked Whole Chicken recipe combines the tangy flavor of mustard with the rich smokiness from the smoker, resulting in a juicy and flavorful dish. Perfect for a barbecue or any occasion where you want to impress with deliciously smoked chicken.

Ingredients: 1 whole chicken about 4-5 pounds. 1/4 cup yellow mustard. 2 tablespoons Dijon mustard. 2 tablespoons olive oil. 2 tablespoons honey. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon black pepper. Wood chips for smoking hickory or applewood recommended.

Instructions: After giving the entire chicken a good rinse in cold water, pat it dry with paper towels. To make the marinade, combine the olive oil, honey, smoked paprika, yellow and Dijon mustards, garlic powder, onion powder, salt, and black pepper in a bowl. Make sure the outside and the cavity of the chicken are equally covered with marinade by spreading it evenly over it. Let the chicken marinate for two hours or, better yet, overnight in the refrigerator. Set your smoker's temperature to 225F 107C and add the wood chips to begin smoking. After the whole chicken has been marinated, place it on the smoker rack and smoke it for three to four hours, or until the internal temperature reaches 165F 74C. For a flavorful glaze, baste the chicken again with the mustard mixture every hour. After it's finished, take the chicken out of the smoker and give it ten to fifteen minutes to rest before carving. Enjoy the Whole Chicken Smoked with Mustard served with your preferred sides!

Prep Time: 15 minutes

Cook Time: 240 minutes

Tyriene Amey

[frogseye]

This Ultimate Game Day Sandwich is a crowd-pleaser, packed with layers of flavorful ingredients perfect for fueling the excitement of the big game. It's hearty, cheesy, and loaded with savory goodness, making it the MVP of any game day spread.

Ingredients: 1 loaf of French bread. 1 lb sliced roast beef. 1 cup shredded mozzarella cheese. 1 cup sliced pepperoncini peppers. 1 cup sliced red onions. 1 cup sliced tomatoes. 1/2 cup mayonnaise. 1/4 cup Dijon mustard. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Slice the French bread horizontally and lay it on a baking sheet. In a small bowl, mix together mayonnaise, Dijon mustard, minced garlic, salt, and pepper. Spread the mayonnaise mixture evenly on both halves of the bread. Layer the roast beef, mozzarella cheese, pepperoncini peppers, red onions, and tomatoes on one half of the bread. Drizzle olive oil over the filling, then place the other half of the bread on top. Wrap the sandwich tightly in aluminum foil. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and the bread is toasted. Remove from the oven, unwrap the foil, and slice the sandwich into individual portions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Hamilton Jewish Community

[frogseye]

These colorful and nutritious pinwheels are perfect for packing in lunch boxes for a back-to-school meal. They are packed with fresh veggies, protein-rich hummus, and are gluten-free and low-fat.

Ingredients: 4 large tortillas gluten-free if needed. 1 cup hummus. 2 cups mixed salad greens. 1 large cucumber, thinly sliced. 1 large carrot, shredded. 1 red bell pepper, thinly sliced. 1 avocado, sliced. 1/2 cup alfalfa sprouts. Salt and pepper to taste.

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Prep Time: 15 minutes

Cook Time: 0 minutes

International Conference on Applied Science and Engineering

[frogseye]

Enjoy this tasty Strawberry Protein Smoothie to get more energy and satisfy your taste buds. It's a great choice for breakfast or after a workout because it's full of protein, vitamins, and antioxidants.

Ingredients: 1 cup frozen strawberries. 1 banana. 1/2 cup Greek yogurt. 1 scoop protein powder. 1 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Frozen banana, Greek yogurt, protein powder, and almond milk should all be put into a blender. You can add honey for sweetness or ice cubes to make it colder if you want to. Mix until it's creamy and smooth. Pour your healthy Strawberry Protein Smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Philippe G. Vidon