newfoundlandfolkways

[newfoundlandfolkways]

cinnasauria

[newfoundlandfolkways]

Jonathans Arcade

[newfoundlandfolkways]

nyman hall

[newfoundlandfolkways]

This Avocado Coconut Toast is a delicious and nutritious vegan breakfast or snack option. The creamy avocado pairs perfectly with the tropical flavor of coconut, while a hint of lime adds a refreshing zing. It's quick and easy to make, and packed with healthy fats and fiber.

Ingredients: 1 ripe avocado, mashed. 2 slices of whole grain bread. 2 tbsp coconut flakes. 1 tbsp lime juice. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Toast the slices of bread until golden brown. Spread mashed avocado evenly on each slice of toast. Sprinkle coconut flakes on top of the avocado. Drizzle lime juice over the avocado and coconut. Season with salt and pepper to taste. Garnish with fresh cilantro if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

gundula diering

[newfoundlandfolkways]

This Creamy Tomato Basil Soup is a comforting classic with a twist of richness from heavy cream and freshness from basil. Perfect for chilly days!

Ingredients: 2 cans 28 oz each whole peeled tomatoes. 1 onion, chopped. 3 cloves garlic, minced. 2 cups vegetable broth. 1 cup heavy cream. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Turn on the heat and add the vegetable broth and whole, peeled tomatoes with their juices. Let it cook slowly for 20 minutes, then take it off the heat. Blend the soup until it's smooth with an immersion blender. Put the soup back on low heat and add the heavy cream and basil. Add pepper and salt to taste. Let it cook for five more minutes. Serve hot, and if you want, top with more basil leaves.

Prep Time: 15 minutes

Cook Time: 30 minutes

Helenas Salon

[newfoundlandfolkways]

This Pizzeria Quesadilla Pizza is a mix of Mexican and Italian food that you will love. This is a tasty take on regular pizza that's great for a quick and filling meal.

Ingredients: 2 large flour tortillas. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup diced bell peppers. 1/4 cup diced red onions. 1/4 cup sliced mushrooms. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon red pepper flakes optional. 1 tablespoon olive oil.

Instructions: Start by heating the oven to 400F 200C. On a pizza stone or baking sheet, put one tortilla. Cover the tortilla with half of the pizza sauce. On top of the sauce, put half of the mozzarella cheese. Put half of the pepperoni, olives, bell peppers, red onions, and mushrooms on top of each other. If you want, you can sprinkle oregano, garlic powder, and red pepper flakes on top. After that, put the second tortilla on top and gently press it down to seal. For a golden crust, brush olive oil on top of the wrap. After making the first pizza, make the second one too. Place the dish in an oven that has already been heated up. Bake for 12 to 15 minutes, or until the cheese melts and the tortillas turn golden brown and crispy. Take it out of the oven, let it cool for a minute, then cut it up and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

MrStitchez

[newfoundlandfolkways]

This pairing combines the rich flavors of Vin Santo with the creamy texture of Gorgonzola, complemented by the sweetness of honey and the earthy crunch of walnuts. It's a delightful blend of sweet and savory, perfect for a sophisticated appetizer or dessert course.

Ingredients: 150ml Vin Santo. 100g Gorgonzola cheese. 2 tablespoons honey. 50g walnuts.

Instructions: Put the Vin Santo into small glasses so that it can be served. Put Gorgonzola cheese pieces that are small enough to bite on a platter. Put honey on top of the Gorgonzola cheese. Break up the walnuts and sprinkle them on top of the honey and cheese. With the cheese, honey, and walnuts, serve the Vin Santo.

Prep Time: 10 minutes

Cook Time: 0 minutes

atlanta youth energy corps

[newfoundlandfolkways]

This Pineapple Pecan Cheeseball is a great thing to put on your charcuterie board. It is a great appetizer for any event because it has the sweetness of crushed pineapple, the crunch of pecans, and the smoothness of cream cheese.

Ingredients: 8 oz cream cheese. 1/2 cup crushed pineapple, well-drained. 1/2 cup chopped pecans. 1/4 cup chopped green onions. 1/4 cup shredded cheddar cheese. 1/4 cup powdered sugar. 1 tsp Worcestershire sauce. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Crackers or sliced baguette for serving.

Instructions: In a mixing bowl, combine the cream cheese, crushed pineapple, chopped pecans, green onions, shredded cheddar cheese, powdered sugar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined. Form the mixture into a ball shape and wrap it in plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld and the cheeseball to firm up. Before serving, roll the cheeseball in additional chopped pecans or shredded cheddar cheese for added texture and flavor. Serve the Pineapple Pecan Cheeseball with crackers or sliced baguette. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

China Express

[newfoundlandfolkways]

Icelandic Pancakes are thin, delicate, and delicious. They are a beloved treat in Iceland and are often served with powdered sugar and jam. This recipe will help you make these delightful pancakes in the comfort of your own home.

Ingredients: 2 cups all-purpose flour. 2 eggs. 2 cups whole milk. 1/2 teaspoon salt. 2 tablespoons sugar. 1/2 teaspoon baking powder. 1/2 teaspoon vanilla extract. 4 tablespoons unsalted butter, melted. Powdered sugar and jam for serving optional.

Instructions: In a mixing bowl, whisk together the flour, sugar, salt, and baking powder. In a separate bowl, beat the eggs and then add the milk and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Stir in the melted butter and mix until fully incorporated into the batter. Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with butter or oil. Pour a ladleful of the batter onto the hot skillet and spread it out into a thin circle. Cook until the edges start to turn golden brown and bubbles form on the surface, then flip the pancake and cook the other side until golden brown as well. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve hot, sprinkled with powdered sugar and accompanied by your favorite jam if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Therapie Alternative

[newfoundlandfolkways]

With a tasty mix of spices and butter cooked in a slow cooker, you can enjoy sweet potatoes that are soft and full of flavor.

Ingredients: 4 medium sweet potatoes, scrubbed and dried. 2 tablespoons unsalted butter, melted. 2 tablespoons brown sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: Use a fork to make several holes in each sweet potato. Melt the butter and add the brown sugar, cinnamon, nutmeg, and salt to a small bowl. Brush the sweet potatoes all over with the butter mixture after putting them in the slow cooker. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the meat is tender. When you serve it hot, you can add more butter or brown sugar on top if you want.

Prep Time: 10 minutes

Cook Time: 360 minutes

minaw collective Ireland

[newfoundlandfolkways]

These fluffy and citrusy pancakes are like biting into a cloud of sunshine. The fresh orange juice and zest add a burst of flavor to your morning breakfast. Perfect for a leisurely brunch or a special treat.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 cup milk. 1/2 cup fresh orange juice. Zest of 1 orange. 2 tablespoons melted butter. 1/2 cup whipped egg whites. 1/4 cup powdered sugar for dusting. Orange slices for garnish.

Instructions: In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, milk, orange juice, orange zest, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pancake batter. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Pour 1/4 cup portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Dust the pancakes with powdered sugar and garnish with orange slices. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Apex Farmers Market

[newfoundlandfolkways]

This Southern Pulled Pork recipe delivers tender, flavorful pork that practically melts in your mouth. Slow-cooked with a homemade barbecue sauce, it's perfect for sandwiches or as a main dish with your favorite sides.

Ingredients: 3 lbs pork shoulder, trimmed of excess fat. 1 cup barbecue sauce. 1/2 cup apple cider vinegar. 1/2 cup chicken broth. 1/4 cup brown sugar. 1 tbsp mustard. 1 tbsp Worcestershire sauce. 1 tbsp chili powder. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 1/2 tsp salt.

Instructions: In a small bowl, mix together barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, garlic powder, onion powder, black pepper, and salt. Place pork shoulder in the slow cooker. Pour the sauce mixture over the pork shoulder, ensuring it is evenly coated. Cover and cook on low for 8-10 hours, or until pork is tender and easily shreds with a fork. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the cooking juices. Serve the pulled pork on buns or alongside your favorite sides.

Prep Time: 15 minutes

Cook Time: 480 minutes

myfantasiworld's art animation commissions

[newfoundlandfolkways]

These Veggie Skewers on a Grill are a great side dish for any BBQ. When you mix zucchini, bell peppers, red onion, and cherry tomatoes, you get a lot of different tastes and colors. Adding garlic and oregano to the olive oil makes it taste more Mediterranean.

Ingredients: 2 zucchinis, sliced. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, quartered. 1 pint cherry tomatoes. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put olive oil, minced garlic, dried oregano, salt, and pepper in a bowl. Alternate the types of vegetables on the skewers to make a colorful mix. Brush the vegetable skewers with the oil mixture that you just made. Turn the skewers every so often for 10 to 15 minutes, or until the vegetables are soft and slightly charred. Take it off the grill and serve it hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

mohawk

[newfoundlandfolkways]

This delicious and refreshing parfait is based on Siba Mtongana's Sunday Trifle. It has layers of Greek yogurt, crunchy granola, sweet mixed berries, and honey drizzled on top.

Ingredients: 2 cups Greek yogurt. 1 cup granola. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup honey. 1/4 cup chopped nuts almonds, walnuts. 1/4 cup shredded coconut. Fresh mint leaves for garnish.

Instructions: Put 1/4 cup of Greek yogurt at the bottom of each serving glass. Place a scoop of granola on top of the yogurt. Add a handful of mixed berries on top of the granola. Add honey to the berries to make them sweet. Do this again and again until the glass is almost full. Add nuts and coconut shreds on top of the parfait. Add some fresh mint leaves as a garnish to make it taste even better. Do this again for each glass that will be used. Put it in the fridge for at least an hour before you serve it. Try Siba's Sunday Trifle Parfait when it's cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

International Conference on Electrical, Electronic and Systems Engineering

[newfoundlandfolkways]

A healthy, flavorful, filling, and gorgeous snack that can be prepared in just 10 minutes. This quick guacamole is perfect for parties, movie nights, or anytime you crave a delicious and satisfying treat.

Ingredients: 2 ripe avocados. 1 small red onion, finely chopped. 1-2 cloves of garlic, minced. 1-2 ripe tomatoes, diced. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro leaves, chopped optional.

Instructions: Cut the avocados in half, remove the seeds, and scoop the flesh into a bowl. Mash the avocados with a fork or potato masher until you achieve your desired consistency smooth or slightly chunky. Add the finely chopped red onion, minced garlic, and diced tomatoes to the mashed avocados. Squeeze the juice of one lime into the bowl and mix everything together. Season the guacamole with salt and pepper to taste. Adjust the seasoning as needed. If desired, sprinkle fresh cilantro leaves on top for extra flavor. Serve immediately with your favorite tortilla chips or veggie sticks.

Prep Time: 10 minutes

Cook Time: 0 minutes

vy

[newfoundlandfolkways]

This recipe for vegan scalloped cauliflower is a tasty and creamy alternative to scalloped potatoes. Cashews make the sauce thick and creamy, and nutritional yeast gives it a cheesy taste. This gluten-free dish is great for any event!

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup raw cashews, soaked in water for 4 hours or overnight. 2 cups vegetable broth. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup gluten-free breadcrumbs. Fresh parsley, for garnish.

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Prep Time: 20 minutes

Cook Time: 35 minutes

Chelsie dysart art

[newfoundlandfolkways]

A comforting summer chowder made with fresh corn, potatoes, and vegetables that are cooked slowly in a creamy broth until they are just right.

Ingredients: 4 cups corn kernels. 2 cups diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 small onion, diced. 4 cups vegetable broth. 2 cups milk. 1 cup heavy cream. 1/4 cup all-purpose flour. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh chopped parsley for garnish.

Instructions: Put corn, potatoes, carrots, celery, onion, and vegetable broth in a slow cooker. For 6 to 8 hours on low heat or 3 to 4 hours on high, cook until the vegetables are soft. Mix the milk, heavy cream, flour, dried thyme, salt, and pepper in a different bowl using a whisk until the mixture is smooth. Add the milk mixture to the slow cooker and stir it in to mix. For another 30 minutes, cook on low until the chowder gets thicker. Serve hot with chopped fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

haras du pachot