miceptic

[miceptic]

In this delicious salad, balsamic vinegar and Worcestershire sauce work their magic. It is also colorful. In addition, there are black beans, red tomatoes, yellow peppers, and green parsley.

[miceptic]

The combination of nutty cracked wheat or bulgur mixed with wonderfully ripe tomatoes, cucumbers, and green onions, and lots of fresh mint and parsley is sensational. A bit of olive oil and lemon juice finish it off beautifully.

[miceptic]

Slow-cooked cheesy Buffalo cauliflower that doesn't overpower in heat and pairs nicely with most all meat.

[miceptic]

This easy recipe for double chocolate cake, which is so simple that it is known as "quick-does-the-trick," will quickly become your go-to chocolate cake recipe.

[miceptic]

This hearty and delicious cheeseburger soup is made with ground beef that has been spiced, herbs, potatoes, onions, carrots, sour cream, and lots of Cheddar cheese.

[miceptic]

If you are missing Taco Bell's Triple Layer Nachos, try making them yourself with this easy recipe using their branded mild sauce.

[miceptic]

There is a lot of flavor in this colorful and tasty spaghetti dish. The feta cheese, lemon zest, caramelized tomatoes, and basil all go well together.

Ingredients: 250g spaghetti. 150g feta cheese, crumbled. 1 lemon, zest and juice. 50g pine nuts. 200g cherry tomatoes, halved. 2 tbsp olive oil. 2 cloves garlic, minced. Handful of fresh basil leaves, torn. Salt and black pepper to taste.

Instructions: Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add cherry tomatoes to the skillet and cook until caramelized, about 5-7 minutes. Meanwhile, toast pine nuts in a dry pan over medium heat until golden brown and fragrant, about 3-4 minutes. Once the tomatoes are caramelized, add cooked spaghetti to the skillet along with reserved pasta water. Toss spaghetti with tomatoes and garlic until well coated. Season with salt, black pepper, lemon zest, and lemon juice. Stir in crumbled feta cheese. Remove from heat and garnish with torn basil leaves and toasted pine nuts before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

liz’s goodies

[miceptic]

This vegan potato souffl is a tasty and creamy dish that would look great on your Thanksgiving table. Both vegans and non-vegans will love how easy it is to make.

Ingredients: 4 medium potatoes, peeled and diced. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. In a pot of salted water, boil the diced potatoes for about 10 to 15 minutes, or until they are soft. Take the potatoes out of the water and put them in a bowl. In the same bowl as the potatoes, mix in the nutritional yeast, olive oil, onion powder, smoked paprika, salt, and pepper. Break up the food until it's smooth and creamy. If you need to, change the seasoning. Put the mashed potatoes in a baking dish that has been greased. The souffl should be baked in a hot oven for 25 to 30 minutes, or until the top is golden brown and set. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

Cmbridge Latin Course

[miceptic]

Chicken that is tender and full of flavor, cooked to perfection in a slow cooker with garlic and fragrant herbs.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 4 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chicken broth. 2 tablespoons fresh parsley, chopped.

Instructions: Basil, thyme, rosemary, oregano, salt, and pepper should all be mixed together in a small bowl with olive oil. Put chicken breasts in the crock pot. Cover the chicken all over with the olive oil mixture. Cover the chicken with chicken broth. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Before you serve the chicken, sprinkle it with fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240 minutes

Garderie Tunneys Daycare

[miceptic]

A delicious twist on a classic tuna salad, these Tuna Salad Burgers are perfect for a quick and satisfying meal. The tuna patties are grilled to perfection and served on toasted buns with fresh lettuce, tomato slices, and optional pickles.

Ingredients: 1 can 5 oz of tuna, drained. 1/4 cup mayonnaise. 1/4 cup diced celery. 1/4 cup diced red onion. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Tomato slices. Pickles optional.

Instructions: In a bowl, combine the drained tuna, mayonnaise, diced celery, diced red onion, lemon juice, Dijon mustard, salt, and pepper. Mix until well combined. Preheat a grill or stovetop grill pan over medium-high heat. Place the hamburger buns on the grill, cut side down, and toast until they are lightly browned and crispy. Remove the toasted buns from the grill and set them aside. Form the tuna mixture into four equal patties. Place the tuna patties on the grill and cook for about 3-4 minutes on each side, or until they are heated through and have grill marks. Assemble the tuna salad burgers by placing a lettuce leaf on the bottom half of each toasted bun. Top with a tuna patty, tomato slices, and pickles if desired. Place the top half of the bun on top of the toppings to complete the burger. Serve the Tuna Salad Burgers immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

Redcard 08

[miceptic]

You can use up leftover grilled chicken for lunch by making this Leftover Grilled Chicken Club Salad. It tastes great and fills you up. Chicken and bacon give it a lot of protein. Avocado gives it healthy fats, and cherry tomatoes, red onion, blue cheese, and ranch dressing give it a lot of flavor. This is a great quick and easy low-carb meal.

Ingredients: 2 cups mixed salad greens. 1 cup leftover grilled chicken, sliced. 2 slices cooked bacon, crumbled. 1/2 avocado, sliced. 1/4 cup cherry tomatoes, halved. 2 tablespoons sliced red onion. 2 tablespoons crumbled blue cheese. 2 tablespoons ranch dressing.

Instructions: Arrange the mixed salad greens on a plate. Top with the sliced leftover grilled chicken, crumbled bacon, sliced avocado, cherry tomatoes, sliced red onion, and crumbled blue cheese. Drizzle ranch dressing over the salad. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Club Ginger

[miceptic]

This Mango-Chili Chicken Stir-Fry is a sweet and spicy delight! Juicy mangoes, tender chicken, and colorful bell peppers come together in a flavorful sauce for a quick and satisfying meal.

Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced. 2 ripe mangoes, peeled, pitted, and cubed. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 thumb-sized piece of ginger, minced. 2 tablespoons vegetable oil. 1/4 cup soy sauce. 3 tablespoons sweet chili sauce. 2 tablespoons rice vinegar. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked rice, for serving. Fresh cilantro leaves, for garnish.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, sweet chili sauce, and cornstarch in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. While the chicken is still pink, add the slices and stir-fry for 34 minutes. Take out and place aside from the skillet. Add the ginger and garlic to the same skillet and stir-fry for 30 seconds, or until fragrant. Stir-fry the bell peppers and onion slices for two to three minutes, or until the vegetables start to soften. After the chicken has finished cooking, add the sauce back to the skillet. Stir-fry the ingredients for an additional two minutes, or until the sauce thickens and covers them. After adding the cubed mangoes, stir-fry them for a further one to two minutes, or until they are thoroughly heated. To taste, add salt and pepper for seasoning. Garnish the Mango-Chili Chicken Stir-Fry with fresh cilantro leaves and serve it over cooked rice. Savor your tasty stir-fried chicken with mango and chili!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lymington Open Gardens

[miceptic]

This Garlic Butter Mushroom Stuffed Chicken is a flavorful and elegant dish perfect for a special dinner. Juicy chicken breasts are filled with savory mushrooms sautéed in garlic butter and baked to perfection.

Ingredients: 4 boneless, skinless chicken breasts. 8 oz mushrooms, finely chopped. 4 cloves garlic, minced. 4 tbsp butter. 1/4 cup grated Parmesan cheese. Salt and pepper, to taste. 1 tbsp olive oil. Fresh parsley, chopped, for garnish.

Instructions: Warm the oven up to 190C 375F. Melt 2 tablespoons of butter over medium-low heat in a pan. Add the minced garlic and cook for about one minute, until the garlic smells good. Put chopped mushrooms in the pan and cook for 5 to 7 minutes, until they get soft and brown. Add pepper and salt to taste. Make a pocket in each chicken breast, but don't cut all the way through. Add salt and pepper to the chicken breasts. Fill each chicken breast with an equal amount of the cooked mushroom mixture. Over medium-high heat, melt the last 2 tablespoons of butter with the olive oil in the same pan. Put the stuffed chicken breasts in the pan once it's hot. Cook the chicken over high heat for two to three minutes on each side, or until it turns golden brown. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and no longer pink in the middle. Grate some Parmesan cheese over the chicken in the last five minutes of baking. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Beautiful Body Art

[miceptic]

A tasty parfait with layers of smooth Portuguese rice pudding and fluffy whipped cream, with a sprinkle of cinnamon on top. A mix of traditional tastes in a more modern way.

Ingredients: 1 cup arborio rice. 4 cups whole milk. 1 cup granulated sugar. 1 cinnamon stick. 1/2 teaspoon vanilla extract. Pinch of salt. 1 cup heavy cream. 2 tablespoons powdered sugar. Ground cinnamon for garnish.

Instructions: Put arborio rice, whole milk, sugar, a cinnamon stick, vanilla extract, and a pinch of salt in a saucepan. Over medium-low heat, bring the mixture to a simmer. Keep stirring it often so it doesn't stick. Turn down the heat and keep simmering for another 20 to 25 minutes, or until the rice is soft and the mixture thickens. Take the cinnamon stick out of the rice pudding and let it cool down to room temperature. Whip the heavy cream and powdered sugar together in a different bowl until stiff peaks form. Put the whipped cream on top of the cooled rice pudding in parfait glasses. Add more layers until the glasses are full, and top it all off with whipped cream. Put the parfaits in the fridge for at least two hours before you serve them. Before you serve, sprinkle ground cinnamon on top. Have fun with your Portuguese Rice Pudding Parfait!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mark Lakeman

[miceptic]

Indulge in these irresistibly chewy and fudgy flourless chocolate cookies. They are gluten-free and loaded with rich chocolate flavor.

Ingredients: 1 cup semisweet chocolate chips. 3 tablespoons unsalted butter. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter together, stirring until smooth. In a separate large bowl, whisk the sugar, eggs, and vanilla extract until well combined. Add the melted chocolate mixture to the egg mixture and mix until smooth. Sift in the cocoa powder, baking powder, and salt into the bowl. Stir until the dry ingredients are fully incorporated. If desired, fold in the chopped walnuts or pecans for added texture. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the cookies have set and the tops are crackled. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these chewy, fudgy flourless chocolate cookies with a glass of milk or your favorite hot beverage!

Prep Time: 15 minutes

Cook Time: 12 minutes

Montgomery County Red Raiders

[miceptic]

With a touch of maple syrup, this classic and delicious cream cheese frosting is enhanced. I was able to fill and lightly frost a 12-inch square cake with the yield from this.

[miceptic]

This air fryer roast pork loin recipe results in a juicy and flavorful pork roast with a crispy exterior. It's a quick and easy way to prepare a delicious meal in your air fryer.

Ingredients: 2 pounds boneless pork loin roast. 2 tablespoons olive oil. 2 teaspoons garlic powder. 2 teaspoons onion powder. 2 teaspoons dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Salt, black pepper, garlic powder, and onion powder should all be mixed together in a small bowl. First, rub the olive oil all over the pork loin roast. Then, use the spice mixture to cover it all over. Season the pork loin roast and put it in the air fryer basket. For medium-rare, cook the roast in the air fryer at 375F 190C for 25 to 30 minutes, flipping it over halfway through, until it reaches an internal temperature of 145F 63C. You can change the cooking time to get the level of doneness you want. Take the roast out of the air fryer and let it rest for five minutes. Then cut it into slices. Cut the roast into pieces that are 1/2 inch thick and serve. Have fun with your air-fried roast pork loin!

Prep Time: 10 minutes

Cook Time: 30 minutes

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