liamkruger

[liamkruger]

This healthier orange chicken recipe cuts down on excess oil and sugar compared to traditional versions, without sacrificing flavor. It's a perfect balance of sweet and tangy, with tender chicken bites coated in a luscious orange sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons cornstarch. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/2 cup orange juice. 1/4 cup low-sodium soy sauce. 3 tablespoons honey. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon orange zest. 1/4 teaspoon red pepper flakes optional. Sesame seeds and green onions for garnish.

Instructions: Put the chicken pieces in a bowl and coat them evenly with cornstarch. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the chicken until it is golden brown and fully cooked. Take the chicken out of the pan and set it aside. Put the garlic and ginger in the same pan and cook for one to two minutes, until the smell is nice. To the pan, add orange juice, soy sauce, honey, rice vinegar, sesame oil, orange zest, and red pepper flakes, if you want to use them. Stir it well, then let it cook for two to three minutes, until it gets a little thicker. Add the cooked chicken back to the pan and toss it around to make sure the sauce covers all of it. Add two to three more minutes of cooking time until everything is hot. Before serving, top with green onions and sesame seeds. Serve hot on top of brown rice or quinoa that has been steamed.

Prep Time: 15 minutes

Cook Time: 15 minutes

Scott Meehan

[liamkruger]

With this Super Gooey Brookie Skillet Cookie, you can indulge in the ultimate gooey goodness! This recipe is a delightful combination of brownie and cookie, with a fudgy and rich center and a perfect blend of chocolate chips and chocolate chunks. For an extra special treat, serve warm with a scoop of vanilla ice cream.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup semi-sweet chocolate chips. 1 cup chocolate chunks. Vanilla ice cream for serving, optional.

Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a thick dough forms. Fold in the chocolate chips and chocolate chunks, distributing them evenly in the dough. Grease a 10-inch cast-iron skillet and press the dough evenly into the skillet. Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center is still slightly gooey. Remove the skillet from the oven and let it cool for a few minutes. Serve the Super Gooey Brookie Skillet Cookie warm with a scoop of vanilla ice cream on top, if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

tarbert parish church

[liamkruger]

Delicious vegan cookie dough bites made with almond flour and dairy-free chocolate chips.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 2 tbsp coconut oil. 1 tsp vanilla extract. 1/4 cup dairy-free chocolate chips.

Instructions: Put almond flour and coconut flour in a bowl and mix them together. Put in the vanilla extract, coconut oil, and maple syrup. Combine well. Add the chocolate chips that don't contain dairy. Take small amounts of dough and roll them into balls that are easy to eat. After putting the bites on a baking sheet, freeze them for 20 minutes. Enjoy cold or put in a container that won't let air in and put it in the fridge.

Prep Time: 15 minutes

Cook Time: 0 minutes

s p lernwelt

[liamkruger]

With their sweet glaze and juicy apple chunks, these apple fritters are a delightful treat. Ideal for dessert or breakfast!

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 2 large eggs. 1/2 cup milk. 2 cups diced apples peeled and cored. Vegetable oil for frying. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract. Dash of cinnamon for glaze. Powdered sugar for dusting.

Instructions: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon. In another bowl, beat the eggs and then stir in the milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced apples. Heat about 2 inches of vegetable oil in a deep pan to 350F 175C. Drop spoonfuls of the apple fritter batter into the hot oil and fry until golden brown, turning occasionally, for about 3-4 minutes. Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil. In a separate bowl, whisk together powdered sugar, milk, vanilla extract, and a dash of cinnamon to make the glaze. Dip each fritter into the glaze, allowing excess glaze to drip off, and return them to the paper towel-lined plate. Let the glaze set for a few minutes, then dust the fritters with powdered sugar before serving. Enjoy your delicious apple fritters!

Prep Time: 15 minutes

Cook Time: 20 minutes

micol fusca

[liamkruger]

This almost-instant chocolate pudding is a quick and easy vegan dessert that doesn't compromise on flavor or texture.

Ingredients: 1/2 cup unsweetened cocoa powder. 1/2 cup organic granulated sugar. 1/4 cup cornstarch. Pinch of fine sea salt. 1/4 cup organic maple syrup. 2 1/4 cups almond milk. 1 teaspoon pure vanilla extract.

Instructions: Put the cocoa, sugar, cornstarch, and salt into a medium-sized saucepan after sifting them together. Add the almond milk and maple syrup and mix them well with a whisk. Over medium heat, whisk the mixture all the time as you bring it to a boil. Turn down the heat and keep whisking the pudding for about one minute, or until it gets thicker. Take the pan off the heat and add the vanilla extract while whisking. Put some pudding in each of the four dessert dishes. You can serve it warm or put it in the fridge for at least an hour and serve it cold.

Prep Time: 5 minutes

Cook Time: 5 minutes

Makenna Arnold

[liamkruger]

Indulge in the rich and velvety goodness of Creamy Potato and Parsnip Soup. This hearty blend of potatoes and parsnips, seasoned with thyme and topped with chives, creates a soul-warming delight. Perfect for a cozy meal on chilly days.

Ingredients: 4 cups potatoes, peeled and diced. 2 cups parsnips, peeled and chopped. 1 large onion, chopped. 4 cloves garlic, minced. 4 cups vegetable broth. 1 cup water. 1 cup heavy cream. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped chives for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Cut up some onions and garlic and add them. Cook the onions until they become clear. Add the flour and stir to make a roux. Cook for two minutes. Slowly whisk in the water and vegetable broth, making sure there are no lumps. Dice the potatoes, chop the parsnips, and add the dried thyme. Add pepper and salt. Start by boiling the soup. Then lower the heat and let it cook slowly until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and stir it in. Simmer for five more minutes. As needed, change the seasoning. Serve hot with chopped chives on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

carmine rega

[liamkruger]

This simple baked risotto recipe eliminates the need for constant stirring on the stovetop. It results in a creamy, flavorful dish with minimal effort. Perfect for a weeknight dinner or a cozy gathering with friends.

Ingredients: 1 cup Arborio rice. 2 cups chicken or vegetable broth. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. This will take about 5 minutes of cooking after you add the chopped onion and garlic. Add the Arborio rice to the pan and stir it around to coat the grains with oil. Cook for two more minutes. Fill a baking dish with the rice mixture. Add chicken or vegetable broth to the rice, season with salt and pepper, and stir it in slowly. Place the baking dish in a preheated oven and cover it with foil. Bake for 25 to 30 minutes, or until the rice is soft and the liquid is absorbed. Cover and take out of the oven. Then, add grated Parmesan cheese on top. Put it back in the oven and bake for five more minutes, or until the cheese melts and bubbles. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 35 minutes

muuh

[liamkruger]

A refreshing and nutritious quinoa salad featuring the peppery taste of arugula, the citrusy burst of orange and grapefruit, the crunch of pistachios, and the creamy goodness of feta cheese. Tossed in a zesty lemon-honey dressing, this salad is a perfect blend of flavors and textures.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups arugula, washed and dried. 1 orange, segmented. 1 grapefruit, segmented. 1/2 cup pistachios, chopped. 1/2 cup feta cheese, crumbled. 3 tablespoons extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the quinoa. Leave it alone until it's cool enough to eat. Arugula, orange and grapefruit segments, chopped pistachios, and crumbled feta cheese should all be put in a large bowl and mixed together. Salt and pepper should be mixed with olive oil, lemon juice, honey, and salt in a small bowl. Pour the dressing over the cooled quinoa in the salad bowl, and then gently toss everything together. Serve right away or put in the fridge to eat later. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

ASA Industry

[liamkruger]

These stuffed mushrooms with keto cheese are great as an appetizer or as a side dish for any event. They don't have any gluten, are low in carbs, and taste great!

Ingredients: 12 large mushrooms, cleaned and stems removed. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together mozzarella, Parmesan, garlic, parsley, olive oil, salt, and pepper. Stuff each mushroom cap with the cheese mixture. Place stuffed mushrooms on a baking sheet. Bake in the preheated oven for 15-20 minutes or until mushrooms are tender and cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

blackpool fc senior seasider's walking football

[liamkruger]

These Broccoli Quinoa Burgers are a tasty and nutritious alternative to traditional meat burgers. Packed with protein from quinoa and the goodness of broccoli, they make a satisfying and wholesome meal. Customize with your favorite toppings for a delightful vegetarian experience.

Ingredients: 1 cup quinoa, cooked. 1 cup broccoli, finely chopped. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped red onion. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon cumin. Salt and pepper to taste. 2 eggs, beaten. 4 whole grain burger buns. Toppings of your choice lettuce, tomato, avocado, etc..

Instructions: Put breadcrumbs, Parmesan cheese, red onion, garlic, oregano, cumin, salt, and pepper in a large bowl. Add the cooked quinoa and mix it all together. Add the eggs that have been beaten and stir until everything is well mixed. Make burger patties out of the mixture. When the pan is hot, add the patties and cook them for four to five minutes on each side, or until they are golden brown and done. You can toast the burger buns in a pan or the oven. Place the quinoa patties on the buns and top with your favorite toppings to make the burgers. Enjoy your tasty and healthy Broccoli Quinoa Burgers while they're still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Chelsie dysart art

[liamkruger]

A tasty and filling dish made with soft chicken, fluffy rice, and brightly colored vegetables that are stir-fried with salty soy sauce and fragrant sesame oil.

Ingredients: 2 cups cooked rice. 1 chicken breast, diced. 2 eggs, beaten. 1/2 cup frozen peas and carrots. 2 green onions, thinly sliced. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Put vegetable oil in a big pan or wok and heat it over medium-high heat. Put in the chicken breast pieces and cook until they are browned and fully cooked. Move the chicken to one side of the pan and add the beaten eggs to the other side. Fry the eggs until they're done. Put minced garlic in the pan and cook it until it smells good. Add green onions, frozen peas and carrots, and cooked rice. Stir every now and then for 3 to 4 minutes. Add the soy sauce and sesame oil to the rice. Mix the sauces together well and spread them out evenly. Add pepper and salt to taste. Add two to three more minutes of cooking to let the flavors blend. Serve hot, and if you want, top with more sliced green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

ispt

[liamkruger]

These delightful pink cupcakes are not only delicious but also perfect for photography. They're soft, moist, and full of flavor, making them a delightful treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. Pink food coloring as desired. Sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Add pink food coloring to achieve your desired shade of pink. Mix until the color is evenly distributed. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, you can frost them with your favorite frosting and decorate them with pink-themed toppings and sprinkles for photography. Don't forget to capture the beautiful pink cupcakes in your photography!

myfantasiworld's art animation commissions

[liamkruger]

Make fluffy and delicious pancakes using Homemade Bisquick mix. This recipe is quick, easy, and perfect for a satisfying breakfast.

Ingredients: 1 1/2 cups Homemade Bisquick mix. 1 cup milk. 1 egg. 2 tablespoons sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Butter or oil for cooking.

Instructions: Put the Homemade Bisquick mix, sugar, and salt in a bowl and mix them together. Mix the milk, egg, and vanilla extract in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Put a nonstick skillet or griddle over medium-high heat and coat the bottom with a little butter or oil. For each pancake, put about 1/4 cup of pancake batter on the pan. After about two to three minutes, the top should start to bubble and the edges should look set. The pancakes should be cooked through and golden brown after being turned over and cooked for an extra two to three minutes on the other side. Take the pancakes out of the pan and keep them warm. Do it again with the rest of the batter. You can top the homemade Bisquick pancakes with maple syrup, fresh fruit, or whipped cream, or anything else you like. Enjoy your tasty pancakes that you made yourself!

Prep Time: 10 minutes

Cook Time: 15 minutes

Blue Mountain Yoga

[liamkruger]

With tender grilled steak soaked in a rich teriyaki marinade, this Teriyaki Flank Steak recipe has just the right amount of sweet and savory flavors. This dish is simple but delicious, and it will satisfy your cravings for Asian food.

Ingredients: 1 lb flank steak. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds and green onions for garnish optional.

Instructions: To make the sauce, put soy sauce, brown sugar, ginger, garlic, rice vinegar, and sesame oil in a bowl and mix them together. Put the flank steak in a shallow dish and pour the marinade over it, making sure it covers the whole steak. Let it sit for at least 30 minutes, or better yet, overnight. Warm up the grill or grill pan over medium-high heat. Take the steak out of the marinade and throw away the extra marinade. For medium-rare steak, grill it for about 4 to 5 minutes on each side. You can change the cooking time to get the doneness you want. In a small bowl, mix water and cornstarch to make a slurry while the steak is cooking. Put the rest of the marinade in a small saucepan and heat it over medium-low heat. Add the cornstarch slurry and stir until the sauce gets thick, which should take about two to three minutes. When the steak is done the way you like it, take it off the heat and let it rest for a few minutes. Then, cut it against the grain into thin slices. Spread the teriyaki sauce over the sliced steak and serve. If you want, you can add sesame seeds and chopped green onions as a garnish.

Prep Time: 40 minutes

Cook Time: 10 minutes

dougeg radio

[liamkruger]

A delicious and vibrant salsa with a perfect balance of sweetness and smokiness, making it an ideal accompaniment for your BBQ dishes.

Ingredients: 3 cups diced tomatoes. 1 cup diced red onion. 1 cup diced bell peppers mixed colors. 1/2 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 jalapeo pepper, finely diced. 1/4 cup apple cider vinegar. 1/4 cup honey. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and black pepper to taste.

Instructions: In a large bowl, combine diced tomatoes, red onion, bell peppers, cilantro, garlic, and jalapeo pepper. In a separate small bowl, whisk together apple cider vinegar, honey, olive oil, smoked paprika, cumin, salt, and black pepper. Pour the dressing over the tomato mixture and gently toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Before serving, give the salsa a final gentle toss and adjust salt and pepper to taste. Serve the sweet and smoky salsa with grilled meats or as a refreshing dip with tortilla chips.

Prep Time: 15 minutes

Cook Time: 0 minutes

akeldama records

[liamkruger]

You can still enjoy the taste and feel of noodles without the carbs. These zucchini noodles are quick and easy to make, and they're great for a low-carb meal that tastes great.

Ingredients: 2 large zucchinis, spiralized. 2 tbsp olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. Fresh parsley, chopped for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add spiralized zucchini noodles to the skillet and cook for 3-4 minutes, or until noodles are tender but still crisp. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese over the noodles if desired, and toss to combine. Garnish with fresh chopped parsley before serving. Serve hot as a low-carb alternative to traditional pasta.

Prep Time: 10 minutes

Cook Time: 5 minutes

Mxed Martial Arts

[liamkruger]

This traditional Mexican dish is easy and tasty to make in an Instant Pot with Chicken Tamales. They are wrapped in masa dough and steamed in the Instant Pot until they are perfectly done. Inside are soft shredded chicken, salsa verde, and cheese.

Ingredients: 2 cups masa harina. 1 cup chicken broth. 1/2 cup vegetable shortening. 1 teaspoon baking powder. 1/2 teaspoon salt. 2 cups shredded cooked chicken. 1 cup salsa verde. 1 cup shredded cheese such as Monterey Jack or cheddar. 16 corn husks, soaked in water until pliable.

Instructions: In a large mixing bowl, combine masa harina, chicken broth, vegetable shortening, baking powder, and salt. Mix until a soft dough forms. In another bowl, mix shredded chicken and salsa verde. Spread a thin layer of masa dough onto a soaked corn husk, leaving space at the edges. Place a spoonful of the chicken mixture in the center of the masa dough, then sprinkle with shredded cheese. Fold the sides of the corn husk over the filling, then fold the bottom up. Repeat with remaining ingredients. Add 1 cup of water to the Instant Pot, then place the trivet inside. Stack the assembled tamales on the trivet. Secure the lid and set the Instant Pot to high pressure for 20 minutes. Once done, allow a natural pressure release for 10 minutes before quick releasing any remaining pressure. Carefully remove tamales from the Instant Pot and let them cool slightly before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

RMP International Conference in Social Sciences Research