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Indulge in the rich and creamy flavors of salted caramel with this delightful coffee recipe. Perfect for satisfying your sweet and salty cravings in a single cup.
Ingredients: 1 cup of freshly brewed coffee. 1 tablespoon of caramel syrup. 1/2 teaspoon of sea salt. 2 tablespoons of heavy cream. 1 tablespoon of brown sugar. Whipped cream optional. Caramel drizzle optional. Sea salt flakes optional.
Instructions: Make a cup of your favorite coffee the way you like it. Add the caramel syrup and sea salt to the hot coffee and stir until everything is mixed together. The heavy cream should be heated over low heat in a separate small saucepan until it's warm but not boiling. Add the brown sugar to the warm cream and stir it in until it's completely mixed in. This will make a sweet cream mixture. Mix the sweet cream into the coffee and stir it well. You can add whipped cream and more caramel syrup to your salted caramel coffee if you want to. Add some sea salt flakes on top for an extra touch. Have fun with your sweet Salted Caramel Coffee!
Prep Time: 5 minutes
Cook Time: 5 minutes
cinnasauria
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Slow Cooker Parmesan Honey Pork Loin Roast is easy to make and tastes great. This dish is easy to make in the slow cooker and tastes great when you mix tender pork, Parmesan cheese, and sweet honey.
Ingredients: 1 pork loin roast about 3-4 lbs. Salt and black pepper to taste. 1 tsp garlic powder. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 cup grated Parmesan cheese. 1/4 cup honey. 2 tbsp Dijon mustard. 1 cup chicken broth. 2 tbsp olive oil. 2 tbsp all-purpose flour optional, for thickening. Fresh parsley for garnish.
Instructions: Add salt, black pepper, garlic powder, dried thyme, and dried rosemary to the pork loin roast to make it taste better. To make the glaze, put honey, Dijon mustard, olive oil, Parmesan cheese, and chicken broth in a bowl and mix them together. Spread the pork loin with spices on it and put it in the slow cooker. Then, pour the glaze over it. Cover the pot and set it to low. Cook for 6 to 8 hours, or until the pork is very tender and the internal temperature reaches 145F 63C. No need to: Make a slurry out of flour and a little water if you want the sauce to be thicker. The last 30 minutes of cooking are when you add the stir-ins. After the pork loin is done, put it on a serving platter, pour the sauce over it, and top it with fresh parsley. Cut the Slow Cooker Parmesan Honey Pork Loin Roast into slices and serve it with your favorite sides. Enjoy every bite of this tasty mix of Parmesan, honey, and herbs!
Prep Time: 15 minutes
Cook Time: 360 minutes
jonna lentovaara
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This dish of fresh salmon, tuna, avocado, and cream cheese wrapped in nori seaweed and sushi rice is the ultimate in salty and sweet sushi.
Ingredients: 300g sushi rice. 4 sheets nori seaweed. 200g fresh salmon, thinly sliced. 200g fresh tuna, thinly sliced. 1 cucumber, julienned. 1 avocado, thinly sliced. 50g cream cheese. Soy sauce, for dipping. Wasabi paste, for serving. Pickled ginger, for serving.
Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. On a bamboo sushi mat, put a sheet of nori. Cover the nori with a thin layer of sushi rice, leaving about 1 cm of space at the top. Put cream cheese, cucumber, avocado, salmon, and tuna in the middle of the rice. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. Do it again with the rest of the ingredients and nori sheets. Use a sharp knife to cut the sushi rolls into small pieces that are easy to eat. Throw in some pickled ginger, soy sauce, and wasabi paste to go with it.
Prep Time: 20 minutes
Cook Time: 10 minutes
savage area women of today
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Cool off with this refreshing summer cocktail that combines the tropical flavors of pineapple and cranberry with a hint of peach.
Ingredients: 2 oz vodka. 1 oz peach schnapps. 2 oz pineapple juice. 1 oz cranberry juice. Ice cubes. Pineapple slice and cherry for garnish.
Instructions: Fill a cocktail shaker with ice cubes. Add vodka, peach schnapps, pineapple juice, and cranberry juice into the shaker. Shake well until chilled. Strain the mixture into a chilled cocktail glass filled with ice. Garnish with a pineapple slice and a cherry. Serve and enjoy!
Prep Time: 5 minutes
Cook Time: 0 minutes
Apex Farmers Market
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The flavors in these Chicken Tostadas are just rightcrunchy, creamy, and tangy. The salsa fresca gives it a cool kick, and the black bean guacamole makes it taste rich. It tastes great and fills you up!
Ingredients: 4 small corn tortillas. 1 cup cooked shredded chicken breast. 1 cup black beans, drained and rinsed. 1 ripe avocado. 1 lime, juiced. 1 tomato, diced. 1/4 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste. 1/2 jalapeno pepper, seeded and finely chopped optional.
Instructions: Preheat oven to 400F 200C. Place corn tortillas on a baking sheet and bake for 5-7 minutes until crispy. In a bowl, mash the black beans and avocado together with lime juice until smooth. Season with salt and pepper. In another bowl, mix diced tomato, red onion, cilantro, and jalapeno if using to make salsa fresca. Spread a layer of black bean guacamole on each crispy tortilla. Top with shredded chicken. Finish with a spoonful of salsa fresca. Serve immediately.
Prep Time: 15 minutes
Cook Time: 10 minutes
micol fusca
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The classic seafood stew cioppino comes from San Francisco. This dish is great for a hearty dinner because it has different kinds of seafood in a rich tomato broth.
Ingredients: 2 tablespoons olive oil. 1 onion, chopped. 1 fennel bulb, cored and thinly sliced. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/4 teaspoon crushed red pepper flakes. 1/2 cup white wine. 1 28-ounce can diced tomatoes. 2 cups fish stock or clam juice. 1 pound clams, scrubbed. 1 pound mussels, debearded and scrubbed. 1 pound large shrimp, peeled and deveined. 1 pound firm white fish fillets, such as cod or halibut, cut into chunks. Salt and freshly ground black pepper to taste. Chopped fresh parsley, for garnish.
Instructions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and fennel and cook until softened, about 5 minutes. Add the garlic, oregano, basil, and crushed red pepper flakes, and cook for another minute until fragrant. Pour in the white wine and simmer for 2 minutes. Stir in the diced tomatoes with their juices and the fish stock or clam juice. Bring the mixture to a simmer and let it cook for 15 minutes to allow the flavors to meld. Add the clams, mussels, shrimp, and fish fillets to the pot. Cover and simmer for about 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
emily rees
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Indulge in the delicate flavors of blueberries infused with fragrant lavender and sweet vanilla, nestled in a buttery pie crust. This Blueberry Vanilla Lavender Tart from In Bloom Bakery is a delightful treat for any occasion, perfectly balancing fruity sweetness with floral undertones.
Ingredients: 1 pre-made pie crust. 2 cups fresh blueberries. 1/2 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon dried culinary lavender. 1 teaspoon vanilla extract. 1 tablespoon lemon juice. 1/4 teaspoon salt.
Instructions: Warm the oven up to 190C 375F. Put the pie crust in a tart pan and press it down into the sides and bottom of the pan. Toss the blueberries, sugar, cornstarch, dried lavender, vanilla extract, lemon juice, and salt together gently in a bowl until everything is well mixed. Put the blueberry mix into the pie crust that has been prepared. After the oven is hot, bake the pie for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Get it out of the oven and let it cool down completely before you serve. If you'd like, you can serve it sliced with whipped cream or vanilla ice cream.
Prep Time: 20 minutes
Cook Time: 35 minutes
Autofficina
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This Tomato Pesto Pasta is a quick and flavorful dish that combines the freshness of cherry tomatoes with the aromatic basil pesto. It's perfect for a busy weeknight dinner or a casual gathering with friends and family.
Ingredients: 300g pasta. 2 cups cherry tomatoes, halved. 1/2 cup basil pesto. 1/4 cup grated parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.
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 cook until fragrant. Add cherry tomatoes to the skillet and cook until they start to soften, about 3-4 minutes. Stir in basil pesto and cooked pasta, toss until pasta is well coated. Season with salt and pepper to taste. Remove from heat and sprinkle with grated parmesan cheese before serving.
Prep Time: 10 minutes
Cook Time: 15 minutes
Triangle Room Studios
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These Brisket & Brie Tacos combine tender slices of brisket with creamy brie cheese, tangy salsa verde, and fresh cilantro for a delightful fusion of flavors. Perfect for a casual dinner or weekend gathering.
Ingredients: 2 lbs brisket, thinly sliced. 8 small flour tortillas. 8 oz brie cheese, sliced. 1 cup salsa verde. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste.
Instructions: Season brisket slices with salt, pepper, cumin, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear brisket slices for 3-4 minutes on each side until browned and cooked through. Warm tortillas in a separate skillet or in the microwave. Assemble tacos by placing brisket slices on warm tortillas. Top with brie cheese, salsa verde, sour cream, and chopped cilantro. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
paula usuga
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Beer braised chicken thighs are a flavorful and comforting dish perfect for a cozy night in. The combination of beer, brown sugar, and aromatic spices creates a rich sauce that perfectly complements the tender chicken.
Ingredients: 6 chicken thighs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 cup beer. 1/4 cup brown sugar. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 cup chicken broth. 2 tablespoons chopped parsley, for garnish.
Instructions: Season chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add diced onion and minced garlic. Cook until softened, about 3 minutes. Pour in beer, scraping up any browned bits from the bottom of the skillet. Stir in brown sugar, dried thyme, and paprika. Return chicken thighs to the skillet. Pour in chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, or until chicken is cooked through and tender. Garnish with chopped parsley before serving.
Prep Time: 10 minutes
Cook Time: 40 minutes
Cushie Jen
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Beat the summer heat with these refreshing frozen lemonade peach pops! Made with fresh lemon juice, ripe peaches, and a hint of peach schnapps, these popsicles are bursting with flavor.
Ingredients: 1 cup fresh lemon juice. 1/2 cup water. 1/2 cup granulated sugar. 2 ripe peaches, peeled and diced. 1/4 cup peach schnapps optional.
Instructions: In a small saucepan, combine water and sugar. Heat over medium heat, stirring until sugar is completely dissolved to create a simple syrup. Remove from heat and let the simple syrup cool to room temperature. In a blender, combine the fresh lemon juice, diced peaches, and peach schnapps if using. Blend until smooth. Pour the blended mixture into a bowl and stir in the cooled simple syrup. Evenly distribute the mixture into popsicle molds. Insert popsicle sticks into the molds and freeze for at least 6 hours or until completely solid. To release the popsicles from the molds, run warm water over the outside of the molds for a few seconds. Serve the frozen lemonade peach popsicles immediately, and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Nicaragua Escapade
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Tender chicken breasts are slow-cooked in a flavorful blend of apple cider, vinegar, honey, and spices, resulting in a deliciously savory and slightly sweet dish. Perfect for a cozy dinner or entertaining guests.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup apple cider. 1/4 cup apple cider vinegar. 2 tablespoons honey. 2 tablespoons soy sauce. 1 teaspoon minced garlic. 1/2 teaspoon dried thyme. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 tablespoon cornstarch optional, for thickening.
Instructions: In a small bowl, mix together apple cider, apple cider vinegar, honey, soy sauce, minced garlic, dried thyme, smoked paprika, salt, and pepper. Place chicken breasts in the slow cooker. Pour the cider mixture over the chicken. Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through and tender. If desired, mix cornstarch with a little water to form a slurry, then stir it into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Serve chicken with the sauce spooned over the top. Enjoy!
Prep Time: 10 minutes
Cook Time: 240 minutes
Lava Comms
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Enjoy the rich flavors of German chocolate cake in the form of decadent brownies. These brownies are a delightful treat for any chocolate lover!
Ingredients: 1 box German chocolate cake mix. 1/2 cup butter, melted. 1/3 cup evaporated milk. 1 cup chopped pecans. 1 cup semisweet chocolate chips. 1/4 cup sweetened shredded coconut.
Instructions: Preheat oven to 350F 175C. In a large bowl, combine the cake mix, melted butter, and evaporated milk. Stir until well mixed. Fold in the chopped pecans and semisweet chocolate chips. Spread the mixture evenly into a greased 9x13-inch baking pan. Sprinkle the shredded coconut over the top of the brownie mixture. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before cutting into squares.
Prep Time: 10 minutes
Cook Time: 25 minutes
Lucky dog gaming
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These smoked stuffed peppers are a savory and flavorful delight, with a perfect blend of sausage, rice, cheese, and spices. Smoking adds a unique depth of flavor to the dish.
Ingredients: 6 large bell peppers. 1 lb ground sausage. 1 cup cooked rice. 1 cup shredded cheddar cheese. 1 can 14 oz diced tomatoes, drained. 1/2 cup diced onion. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Wood chips for smoking.
Instructions: Set smoker's temperature to 225F 110C and add your preferred wood chips. Remove the seeds and membranes from the bell peppers by cutting off the tops. Ground sausage, cooked rice, cheddar cheese, diced tomatoes, diced onion, minced garlic, dried oregano, smoked paprika, salt, black pepper, and cayenne pepper should all be combined in a big mixing bowl. Blend thoroughly. Gently pack the sausage mixture into each bell pepper by gently pressing. The stuffed peppers should be placed on the smoker rack. Simmer the peppers for two to three hours, or until they are tender and the internal temperature reaches 160 degrees Fahrenheit 71 degrees Celsius. Before serving, take the smoked stuffed peppers out of the smoker and give them a few minutes to settle.
Prep Time: 20 minutes
Cook Time: 180 minutes
févaf
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Delicious Tahini Chicken and Veggie Skewers with a flavorful marinade, perfect for a barbecue or grilling session. The tahini adds a rich and nutty taste to the succulent chicken and charred veggies.
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into chunks. 1 cup cherry tomatoes. 1 large red onion, cut into wedges. 1 zucchini, sliced. 1/2 cup tahini. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water.
Instructions: Pour tahini, olive oil, lemon juice, cumin, paprika, salt, and pepper into a bowl. Add minced garlic and mix well. Make sure the chicken chunks are well covered when you add them to the marinade. For at least 30 minutes, let it sit. Warm up the grill over medium-high heat. Using a colorful mix of cherry tomatoes, red onion wedges, zucchini slices, and chicken that has been marinated, thread the skewers one after the other. Put the skewers on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over every so often, until the chicken is cooked through and the vegetables are soft and slightly charred. If you want, you can drizzle the skewers with extra tahini sauce after serving them hot.
Prep Time: 45 minutes
Cook Time: 15 minutes
vy
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Delicious blueberry cupcakes topped with a luscious blueberry cream cheese frosting. A perfect treat for blueberry lovers!
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1 cup fresh blueberries. 8 oz cream cheese, softened. 1/4 cup powdered sugar. 1/2 cup blueberry preserves. 1 cup heavy cream. 2 tablespoons powdered sugar for whipped cream topping.
Instructions: Preheat oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat butter until creamy, add eggs one at a time, then mix in vanilla extract. Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Gently fold in fresh blueberries. Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely. For the frosting, beat together cream cheese and powdered sugar until smooth. Fold in blueberry preserves. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Fold whipped cream into the cream cheese mixture until well combined. Spread or pipe the blueberry cream cheese frosting onto cooled cupcakes. Refrigerate cupcakes for at least 30 minutes to set the frosting. Optional: Garnish with additional fresh blueberries before serving.
Prep Time: 25 minutes
Cook Time: 20 minutes
a quick pit stop your car your life
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