matthieuforichon

[matthieuforichon]

A colorful and fun way to eat a fresh and tasty salad is Salad On A Stick. It's great for getting together and having parties.

Ingredients: 1 cup cherry tomatoes. 1 cup fresh mozzarella balls. 1 cup basil leaves. 1 cup cucumber chunks. 1 cup black olives. 1/4 cup balsamic vinaigrette dressing.

Instructions: Thread cherry tomatoes, mozzarella balls, basil leaves, cucumber chunks, and black olives alternately onto skewers. Place the assembled salad sticks on a serving platter. Drizzle balsamic vinaigrette dressing over the salad sticks just before serving. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Kaiju caliber

[matthieuforichon]

In these crispy and cinnamon-sugar coated treats, enjoy the delightful fusion of churro and wonton. Ideal for satisfying your sweet tooth!

Ingredients: 1 package wonton wrappers. 1/2 cup granulated sugar. 1 tablespoon ground cinnamon. 1/4 cup unsalted butter, melted. 1/2 cup chocolate sauce for drizzling. Oil for frying.

Instructions: To make the cinnamon sugar, put the ground cinnamon in a small bowl and mix them together. Put the wonton wrappers on a clean surface. Put melted butter on each wonton wrapper and brush it on. Spread the cinnamon-sugar mix on top of the wonton wrappers that have been buttered. To make a triangle, fold each wonton wrapper in half across the diagonal. Warm the oil to 350F 175C in a large pot. Carefully add the wontons that have been folded into the hot oil. Fry for one to two minutes on each side, or until they are golden brown and crispy. Take the wontons out of the oil and place them on a plate lined with paper towels to drain. Add chocolate sauce to the churro wontons. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 10 minutes

Everyday Ignorances

[matthieuforichon]

Indulge in these delightful no-bake chocolate peanut butter cups, perfect for satisfying your sweet cravings in a snap. They are incredibly easy to make with just four simple ingredients!

Ingredients: 1 cup creamy peanut butter. 1/2 cup powdered sugar. 2 cups semisweet chocolate chips. 2 tablespoons vegetable oil.

Instructions: In a mixing bowl, combine the creamy peanut butter and powdered sugar until well blended. In a microwave-safe bowl, melt 1 1/2 cups of the semisweet chocolate chips with 1 tablespoon of vegetable oil in 30-second intervals, stirring in between, until smooth and fully melted. Line a muffin tin with cupcake liners. Spoon a small amount of the melted chocolate mixture into each cupcake liner, spreading it to cover the bottom. Add a spoonful of the peanut butter mixture on top of the chocolate layer in each cup. Cover the peanut butter with another layer of the melted chocolate mixture, ensuring it completely covers the peanut butter filling. Melt the remaining 1/2 cup of semisweet chocolate chips with 1 tablespoon of vegetable oil in the microwave as before. Drizzle the melted chocolate over the top of each peanut butter cup to create a decorative pattern. Place the muffin tin in the refrigerator and chill for at least 2 hours until the peanut butter cups have set. Once set, remove the peanut butter cups from the cupcake liners and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Participative Leadership In Faith Communities

[matthieuforichon]

This air fryer recipe is colorful and tastes great. It combines the sweet taste of maple-glazed roasted vegetables with the richness of pesto and the crunch of spiced nuts. This is great as a side dish or a light meal!

Ingredients: 2 cups mixed vegetables e.g., carrots, sweet potatoes, Brussels sprouts. 2 tablespoons maple syrup. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup pesto sauce. 1/4 cup spiced nuts e.g., almonds, pecans. Fresh basil leaves for garnish.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Cut the mixed vegetables into small pieces after washing them. Put the olive oil, salt, pepper, and maple syrup in a bowl and mix them together. Mix the vegetables with this until they are well covered. Make sure the vegetables are all in one layer when you put them in the air fryer basket. Cook the vegetables for 15 to 20 minutes, stirring or shaking the basket every now and then, until they are soft and slightly caramelized. To make the spiced nuts, toast them in a dry pan over medium-low heat for two to three minutes, until they smell good. Do this while the vegetables are cooking. Put away. Take the vegetables out of the air fryer when they're done and let them cool down a bit. When you're ready to serve, pour the pesto sauce over the roasted vegetables and top them with the spiced nuts. Add some fresh basil leaves as a garnish. Eat your roasted vegetables with pesto and spiced nuts that have been glazed with maple syrup.

Prep Time: 15 minutes

Cook Time: 20 minutes

saint luke united methodist church

[matthieuforichon]

You can choose from four different toppings for your gluten-free pancake breakfast, making it both tasty and good for you. To make these pancakes, you mix oat, almond, and coconut flours together. They are a healthy and filling meal.

Ingredients: 1 cup gluten-free oat flour. 1/4 cup almond flour. 2 tablespoons coconut flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 2 large eggs. 1 cup unsweetened almond milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. Optional toppings: fresh berries, sliced bananas, chopped nuts, Greek yogurt, or pure maple syrup.

Instructions: Gluten-free oat flour, almond flour, coconut flour, baking powder, and salt should all be mixed together in a bowl. Mix the eggs, almond milk, honey or maple syrup, and vanilla extract in a different bowl. Mix the dry and wet ingredients together until you get a smooth batter. Put a nonstick skillet or griddle over medium-low heat and use cooking spray or coconut oil to lightly coat it. For every pancake, pour 1/4 cup of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter, adding more oil if needed. You can top the pancakes with fresh berries, sliced bananas, chopped nuts, Greek yogurt, or pure maple syrup. Serve them hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

gushi

[matthieuforichon]

This gluten-free apple crisp is so good! It has the right amount of sweet and sour apples and a crunchy, crumbly topping. You can make this dessert for anyone, even if they aren't gluten-free.

Ingredients: 6 large apples, peeled, cored, and sliced. 1 tablespoon lemon juice. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/2 cup packed brown sugar. 1/4 cup melted butter or dairy-free alternative. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. The sliced apples should be mixed with lemon juice, sugar, cinnamon, and nutmeg in a large bowl. Gluten-free rolled oats, almond flour, brown sugar, melted butter, and salt should all be mixed together in a different bowl until the mixture is crumbly. Spread the apple mixture out evenly in a 9x13-inch baking dish that has been greased. Put the oat mix on top of the apples. Put it in the oven and bake for 40 to 45 minutes, or until the topping is brown and the apples are soft. If you want, you can serve it warm with vanilla ice cream or whipped cream.

Prep Time: 20 minutes

Cook Time: 40 minutes

park avenue presbyterian church

[matthieuforichon]

Curried Rum Chicken Wings are a tropical take on traditional BBQ chicken wings. They are marinated in a tasty mix of rum, curry, and spices. It goes perfectly with the sweet and sour Grilled Pineapple, making for a great barbecue experience.

Ingredients: 2 lbs chicken wings. 1 cup dark rum. 2 tbsp curry powder. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp cayenne pepper. Salt and pepper to taste. 1 pineapple, peeled and sliced.

Instructions: In a bowl, mix dark rum, curry powder, soy sauce, honey, minced garlic, grated ginger, cayenne pepper, salt, and pepper to create the marinade. Place chicken wings in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results. Preheat the grill to medium-high heat. Remove chicken wings from the marinade and grill for 15-20 minutes, turning occasionally, until they are cooked through and have a nice char. While grilling the wings, brush the pineapple slices with the remaining marinade and grill for 2-3 minutes on each side until they develop grill marks. Serve the Curried Rum Chicken Wings with Grilled Pineapple slices and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

myfantasiworld's art animation commissions

[matthieuforichon]

Indulge in the delightful flavors of maple syrup and toasted hazelnuts with this creamy and decadent ice cream. Perfect for satisfying your sweet cravings on a hot day!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup maple syrup. 1/2 cup chopped hazelnuts, toasted. 4 large egg yolks. 1/4 teaspoon salt.

Instructions: In a saucepan, combine heavy cream, whole milk, and maple syrup. Heat over medium heat until it begins to simmer, stirring occasionally. In a separate bowl, whisk egg yolks and salt until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not boil. Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps. Stir in the chopped hazelnuts. Cover the bowl and refrigerate until completely chilled, at least 4 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions, usually about 20-25 minutes. Transfer the churned ice cream into a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 10 minutes

Slaton Sales

[matthieuforichon]

Fideo Cazuela con Cerdo Espaol es un plato acogedor que combina el caliente de los fideos rotos con la sabrosa carne de cerdo y diferentes espaolas. Ideal para una comida familiar o una cena comoda.

Ingredients: 400g de fideos rotos. 500g de carne de cerdo en trozos. 1 cebolla picada. 2 dientes de ajo picados. 1 pimiento rojo picado. 2 tomates picados. 2 cucharadas de aceite de oliva. 1 cucharadita de pimentn dulce. 1 cucharadita de comino molido. 1 cucharadita de organo seco. Sal y pimienta al gusto. Caldo de pollo o agua caliente, segn sea necesario. Cilantro fresco picado para decorar.

Instructions: En una cazuela grande, calienta el aceite de oliva a fuego medio-alto. Agrega la carne de cerdo y drala por todos lados. Retira la carne y reserva. En la misma cazuela, agrega un poco ms de aceite si es necesario y sofre la cebolla, el ajo y el pimiento rojo hasta que estn tiernos. Aade los tomates picados y cocina hasta que se deshagan. Incorpora el pimentn, el comino y el organo. Cocina por un minuto ms para que las especias liberen su aroma. Agrega los fideos rotos y mezcla bien con la mezcla de verduras y especias. Vuelve a colocar la carne de cerdo en la cazuela y vierte suficiente caldo de pollo o agua caliente para cubrir los fideos y la carne. Lleva la cazuela a ebullicin, luego reduce el fuego a medio-bajo y cocina a fuego lento durante unos 20-25 minutos o hasta que los fideos estn tiernos y la carne est cocida. Prueba y ajusta la sazn con sal y pimienta segn sea necesario. Sirve la cazuela caliente, espolvoreada con cilantro fresco picado.

Prep Time: 15 minutes

Cook Time: 30 minutes

Think Out Education

[matthieuforichon]

Mussels cooked in white wine is a classic seafood dish that tastes great. The sweet, salty mussels go well with the fragrant white wine broth made with garlic, shallots, and herbs.

Ingredients: 2 lbs fresh mussels, cleaned and debearded. 2 tbsp olive oil. 4 cloves garlic, minced. 1 shallot, finely chopped. 1 cup dry white wine. 1/4 cup chopped parsley. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add minced garlic and chopped shallot, saut until fragrant. Pour in white wine and bring to a simmer. Add cleaned mussels to the pot and cover with a lid. Steam for about 5-7 minutes or until mussels have opened. Discard any mussels that remain closed. Season with salt and pepper to taste. Sprinkle chopped parsley over the mussels. Serve hot with crusty bread to soak up the flavorful broth.

Prep Time: 15 minutes

Cook Time: 10 minutes

Cardiyogalicious

[matthieuforichon]

Garlic, wine, butter, and fresh clams come together in this sushi recipe to make a delicious mix of Japanese and Western flavors.

Ingredients: 1 cup sushi rice, cooked. 12 fresh clams. 3 cloves garlic, minced. 1/4 cup white wine. 2 tablespoons butter. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sugar. Nori sheets.

Instructions: Melt the butter in a pan over medium-low heat. Add the minced garlic and cook until it smells good. Put clams in the pan and then pour white wine over them. Put the lid on and cook for about 5 minutes, or until the clams open. Take clams out of their shells, cut them up, and set them aside. Soy sauce, rice vinegar, and sugar should all be mixed together in a small bowl. Place sushi rice on top of nori sheets. On top of the rice, put chopped clams. Pour the soy sauce mixture over the top. Cut the sushi into pieces after rolling it up tight. Put it on the plate with pickled ginger and soy sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

st. joseph first church of the nazarene

[matthieuforichon]

There is something delicious about this Double Blueberry Ice Cream. It has the sweetness of fresh and frozen blueberries and the richness of heavy cream and whole milk. This makes colorful and tasty ice cream that is great for hot summer days or any time you want a cool dessert.

Ingredients: 2 cups fresh blueberries. 1 cup frozen blueberries. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Over medium-low heat, mix the fresh blueberries, frozen blueberries, and sugar in a saucepan. It will take about 10 minutes of cooking, stirring every now and then, until the blueberries release their juices and the mixture gets a little thicker. Take it off the heat and let it cool down. Mix the heavy cream, milk, and vanilla extract together in a different bowl using a whisk. After the blueberry mix has cooled, blend it until it's smooth. Bring the blueberry mixture and the cream mixture together and mix them well. Put the mixture in an ice cream maker and churn it for as long as the maker's instructions say to, which is usually between 25 and 30 minutes. Move the ice cream to a container, and then freeze it for at least 4 hours, or until it's firm.

Prep Time: 20 minutes

Cook Time: 40 minutes

Savanna Whitlock

[matthieuforichon]

Apples are softened in the microwave then baked in a sweet batter in this easy and quick dessert.

[matthieuforichon]

Use sourdough bread to give a different flavor to your homemade Parmesan cheese-flavored croutons.

[matthieuforichon]

Simple to prepare, this Mexican rice recipe involves simmering cumin-seasoned rice in tomato sauce and chicken broth to create a side dish worthy of a restaurant.

[matthieuforichon]

Shrimp, shallots, and Cajun seasoning are combined in this Instant Pot® risotto to quickly create a delicious side dish or light main course.

[matthieuforichon]

Cream cheese, onion, pimiento, deviled ham spread, and sweet relish are used to make these delectable sandwiches.