onedirectionpt

[onedirectionpt]

This Strawberry Vanilla Sweet Tea is a refreshing twist on traditional sweet tea, perfect for cooling off on hot summer days. The combination of fresh strawberries and fragrant vanilla adds a delightful sweetness and flavor.

Ingredients: 8 cups water. 6 black tea bags. 1/2 cup granulated sugar. 1 cup sliced strawberries. 1 vanilla bean, split and scraped.

Instructions: Bring water to a boil in a large pot. Take it off the heat and add the tea bags. For five minutes, let it steep. Take out the tea bags and mix in the sugar until it's all mixed in. Add vanilla bean with seeds and sliced strawberries. Let it cool down until it's room temperature. Pour the mixture through a strainer into a pitcher. Throw away the solids. Put it in the fridge until it's cold. If you want, you can add fresh strawberries or mint leaves to the top after serving over ice.

Prep Time: 10 minutes

Cook Time: 5 minutes

psychologist lilian shin

[onedirectionpt]

Inspired by the flavors of shrimp scampi, this creamy and rich dip has juicy shrimp, smooth cheeses, and fragrant herbs.

Ingredients: 1 lb cooked shrimp, chopped. 8 oz cream cheese, softened. 1/2 cup grated Parmesan cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/4 teaspoon red pepper flakes. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine cream cheese, Parmesan cheese, sour cream, mayonnaise, garlic, lemon juice, red pepper flakes, parsley, salt, and pepper. Fold in chopped shrimp until evenly distributed. Transfer mixture to a baking dish and spread evenly. Sprinkle shredded mozzarella cheese on top. Bake for 20-25 minutes or until the dip is hot and bubbly and the cheese is melted and lightly golden brown on top. Serve hot with bread, crackers, or chips.

Prep Time: 15 minutes

Cook Time: 25 minutes

Be Part of the Band

[onedirectionpt]

This Orange and Arugula Smoothie Bowl is a healthy and tasty way to start the day. Putting together sweet oranges, spicy arugula, and smooth yogurt makes a delicious and unique flavor.

Ingredients: 2 large oranges, peeled and segmented. 1 cup arugula leaves. 1 banana, peeled. 1/2 cup Greek yogurt. 1/4 cup almond milk. 1 tablespoon honey. 1/4 cup granola. Fresh berries for garnish.

Instructions: In a blender, put the arugula leaves, banana, Greek yogurt, almond milk, and honey. The oranges should be peeled and cut into pieces. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Place the smoothie mix in a bowl. Add granola and fresh berries on top to make it taste and look better. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Cobblers Beach

[onedirectionpt]

Enjoy these Crispy Air Fryer Chicken Wings as a delicious and healthier alternative to traditional deep-fried wings. They are seasoned to perfection and cook up quickly in the Air Fryer, making them perfect for game day or any occasion.

Ingredients: 2 lbs chicken wings. 1 tbsp olive oil. 1/2 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp paprika. 1/4 cup all-purpose flour. Cooking spray.

Instructions: Get the Air Fryer ready by heating it up to 400F 200C. Sprinkle chicken wings with paprika, salt, black pepper, and olive oil in a large bowl. Toss the wings until they are well covered. Add the flour to the wings and toss them again to make sure they are covered all over. Make sure the chicken wings don't touch each other as you put them in the Air Fryer basket. After 25 minutes, flip the wings over and cook for another 25 minutes, or until they are golden brown and crispy. Take the wings out of the Air Fryer and give them some time to rest. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 25 minutes

Gorgeous Eyes Beauticians

[onedirectionpt]

This recipe combines the delicate flavors of shrimp and scallops with the sweetness of ripe mangoes in a refreshing salsa. Paired with a South African Chenin Blanc, known for its crisp acidity and tropical fruit notes, this dish is perfect for a light and elegant meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb scallops. 2 ripe mangoes, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 jalapeno, seeded and minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. Salt and pepper to taste. 4 Chenin Blanc wine glasses.

Instructions: Diced mangoes, red bell pepper, red onion, jalapeo, cilantro, and lime juice should all be put in a bowl and mixed together. Add pepper and salt to taste. Put away. Set the grill or pan on medium-high heat. Add salt and pepper to the shrimp and scallops. Shrimp and scallops should be cooked all the way through and have a little char on each side for two to three minutes. Put grilled shrimp and scallops on a plate and top with mango salsa. Serve the shrimp, scallops, and mango salsa with Chenin Blanc that has been poured into wine glasses.

Prep Time: 15 minutes

Cook Time: 10 minutes

Hamilton Jewish Community

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This Mexican vegetable soup is bursting with flavor and nutrients. It's a hearty and satisfying dish that's perfect for chilly nights or anytime you crave a comforting bowl of soup. The lime adds a refreshing zing, while the avocado provides creaminess and healthy fats.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup corn kernels. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Juice of 2 limes. 1 avocado, diced. Cilantro for garnish.

Instructions: Add the onion and garlic to a large pot and cook them until they smell good. Cumin, corn, and bell pepper should be added. Make sure the vegetables are soft. The vegetable broth, cumin, and chili powder should all be mixed in now. Add pepper and salt. Turn down the heat and let the soup cook for 15 to 20 minutes. Take it off the heat and add the lime juice. Put diced avocado on top and cilantro on top of the hot dish.

Prep Time: 15 minutes

Cook Time: 25 minutes

first presbyterian church

[onedirectionpt]

Crispy Sticky Mongolian Beef is a flavorful and satisfying stir-fry dish with a perfect balance of sweet and savory. The crispy texture of the beef combined with the sticky Mongolian sauce makes it an irresistible meal.

Ingredients: 1 lb flank steak, thinly sliced. 1/4 cup cornstarch. 3 cloves garlic, minced. 1 thumb-sized piece of ginger, minced. 1/2 cup soy sauce. 1/2 cup brown sugar. 1/4 cup water. 2 tbsp vegetable oil. 1/2 tsp red pepper flakes optional. Green onions, chopped, for garnish. Sesame seeds, for garnish. Cooked rice, for serving.

Instructions: Place the sliced flank steak in a bowl and evenly coat it with cornstarch. In a pan or wok, warm the vegetable oil over medium-high heat. The coated beef slices should be added and cooked until browned and crispy. Take out and place aside. Add a little extra oil to the same pan if necessary, and saut the ginger and minced garlic until fragrant. Add the water, brown sugar, and soy sauce. Once combined, simmer the sauce until it thickens. Add red pepper flakes for heat if desired. Put the crispy steak back in the pan and coat it thoroughly by tossing it in the sticky sauce. Over cooked rice, serve the Crispy Sticky Mongolian Beef. Add sesame seeds and chopped green onions as garnish. Savor the flavor of your homemade Mongolian beef!

Prep Time: 15 minutes

Cook Time: 20 minutes

Paige A Mitchell

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These vegan chocolate dipped ginger shortbread cookies are a delightful combination of sweet and spicy flavors. Perfect for enjoying with a cup of tea or coffee!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/4 cup brown sugar. 2 tbsp maple syrup. 1 tbsp ground ginger. 1/2 tsp vanilla extract. 1/4 tsp salt. 100g vegan dark chocolate, chopped.

Instructions: Put the vegan butter and brown sugar in a bowl and mix them together until they are smooth. Salt, ground ginger, vanilla extract, and maple syrup should all be added. Mix everything together well. Mix in the flour a little at a time until a dough forms. Make a log out of the dough that is about 1 1/2 inches wide. Cover it with parchment paper and put it in the fridge for at least an hour. Set the oven to 350F 175C and heat it up. Place the chilled dough rounds on a baking sheet that has been lined with parchment paper. Cut the rounds into 1/4-inch thick slices. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and put it on a wire rack to cool down completely. In a bowl that can go in the microwave, melt the vegan dark chocolate for 30 seconds at a time while stirring it. Melt the chocolate and dip half of each cookie into it. Then, put the cookies back on the parchment paper. Wait until the chocolate is set before you serve it.

Prep Time: 20 minutes

Cook Time: 15 minutes

sign creations

[onedirectionpt]

This Cheesy Chicken Nacho Soup is the perfect comfort food, combining the flavors of classic nachos with the heartiness of a soup. It's creamy, cheesy, and packed with chicken, beans, corn, and spices. Plus, it's easy to make in the slow cooker, making it ideal for busy weeknights or cozy weekends.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 can 15 oz black beans, drained and rinsed. 1 cup frozen corn kernels. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 4 cups chicken broth. 1 cup shredded cheddar cheese. 1/2 cup cream cheese, softened. Salt and pepper to taste. Tortilla chips, sour cream, avocado, cilantro for serving.

Instructions: Put ground cumin, chili powder, paprika, corn, black beans, corn cob, diced onion, minced garlic, diced tomatoes with green chilies, diced chicken, and chicken broth in a slow cooker. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the softened cream cheese and shredded cheddar cheese about 30 minutes before serving. Mix the ingredients well until the cream cheese melts. Add pepper and salt to taste. Add tortilla chips, sour cream, sliced avocado, and fresh cilantro on top of the hot dish to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

stands for school

[onedirectionpt]

Crunchy Asian Ramen Salad is a delightful blend of textures and flavors. The crispy ramen noodles, fresh vegetables, and nutty sesame dressing make it a refreshing and satisfying dish.

Ingredients: 2 packs of ramen noodles. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/2 cup sliced red bell pepper. 1/2 cup sliced cucumber. 1/4 cup chopped green onions. 1/4 cup sliced almonds. 1/4 cup sesame seeds. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated fresh ginger. Salt and pepper to taste.

Instructions: Cook the ramen noodles according to the package instructions, then drain and let them cool. In a large bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, sliced cucumber, chopped green onions, sliced almonds, and sesame seeds. In a separate small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients in the large bowl and toss to coat everything evenly. Break the cooled ramen noodles into smaller pieces and add them to the salad, tossing again to combine all the ingredients. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve the Crunchy Asian Ramen Salad cold, garnished with additional sliced almonds and green onions if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Play Musical Trade

[onedirectionpt]

Tender and flavorful, this Beer and Brown Sugar Chicken is a perfect blend of sweetness and savory grilled goodness. The marinade, enriched with dark beer and brown sugar, infuses the chicken with mouthwatering taste. Ideal for a barbecue with friends or a family dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup dark beer. 1/2 cup brown sugar. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1 tablespoon olive oil. Salt, to taste. Chopped fresh parsley, for garnish.

Instructions: Beer, brown sugar, soy sauce, garlic powder, paprika, black pepper, and cayenne pepper should all be mixed together in a bowl. Make sure to mix it well until the sugar is gone. Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again. Put the bag in the fridge for at least an hour, or better yet, overnight. Warm up the grill over medium-high heat. Take the chicken out of the marinade and let the extra drip off. Add salt. Use olive oil to clean the grill grates so food doesn't stick. Grill the chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165F 74C. While it's cooking, baste it with the marinade you saved. After cooking, give the chicken a moment to rest before you serve it. Add chopped fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hephzibah Art

[onedirectionpt]

Ahoy, matey! These Pirate Pops are a delightful and whimsical treat for your swashbuckling Pirate Party. Perfect for young and old buccaneers alike!

Ingredients: 2 cups of cake crumbs chocolate or vanilla. 1 cup of chocolate frosting. 1 package of candy melts black or dark chocolate. Pirate-themed decorations e.g., edible gold stars, pirate flags. Cake pop sticks.

Instructions: Combine the chocolate frosting and cake crumbs in a sizable bowl. Mix thoroughly until a dough-like consistency is achieved. Form the mixture into tiny pirate-themed shapes, like skulls, treasure chests, or pirate hats, using your hands. As directed on the package, melt the candy melts. Insert the cake pop sticks into the shaped cake pops after dipping them into the melted candy. Make sure the entire shaped cake pop is coated by dipping it into the melted candy. Let the excess fall off. Adorn the pirate pops with edible gold stars or other decorations with a pirate theme while the candy coating is still wet. To set and cool completely, place the decorated pirate pops on a tray lined with parchment paper. Your pirate pops are ready to be served at your pirate party once the candy coating solidifies!

Prep Time: 30 minutes

Cook Time: 15 minutes

Camp runamukl

[onedirectionpt]

This Avocado Popcorn Shrimp Salad is a delightful combination of crispy popcorn shrimp, creamy avocado, and a mix of fresh vegetables. Tossed in a flavorful duo of ranch and honey mustard dressings, it's a satisfying and flavorful salad perfect for lunch or dinner.

Ingredients: 1 lb popcorn shrimp. 1 avocado, sliced. 4 cups mixed greens. 1/2 red onion, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, sliced. 1/4 cup red bell pepper, diced. 1/4 cup corn kernels. 1/4 cup shredded cheese optional. 1/4 cup ranch dressing. 1/4 cup honey mustard dressing. Salt and pepper to taste.

Instructions: Do what it says on the package and cook the popcorn shrimp until they are golden brown and crispy. Place the mixed greens, red onion, cherry tomatoes, cucumber, red bell pepper, and corn kernels in a large salad bowl. Once you're done mixing the salad, add the sliced avocado and cooked popcorn shrimp on top. You can add shredded cheese to the salad if you want to. Put ranch dressing and honey mustard dressing on top of the salad. Add pepper and salt to taste. Toss the salad one more time to make sure that the dressings cover all of the ingredients evenly. Serve your tasty Avocado Popcorn Shrimp Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

bruna kalil othero

[onedirectionpt]

Enjoy the sweet tastes of summer with this delicious Peach Ice Cream Pie with fresh strawberries. There is a graham cracker crust that is filled with a creamy mixture of peaches, heavy cream, and sweetened condensed milk. There are juicy strawberries and a touch of Dixie Crystals sugar on top.

Ingredients: 1 can sweetened condensed milk. 2 cups heavy cream. 2 cups diced peaches. 1 cup diced strawberries. 1 teaspoon vanilla extract. 1 pre-made graham cracker pie crust. Dixie Crystals sugar to taste.

Instructions: In a large bowl, whip heavy cream until stiff peaks form. Gently fold in sweetened condensed milk, vanilla extract, and diced peaches. Spread mixture evenly into graham cracker pie crust. Top with diced strawberries. Sprinkle Dixie Crystals sugar on top to taste. Cover with plastic wrap and freeze for at least 6 hours or until firm. Slice and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

armstrong white shepherds

[onedirectionpt]

A low-carb, keto-friendly twist on classic chicken noodle soup, substituting traditional noodles with spiralized zucchini.

Ingredients: 2 cups shredded cooked chicken. 4 cups chicken broth. 2 medium zucchinis, spiralized into noodles. 2 stalks celery, diced. 1/2 onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, celery, and minced garlic. Saut until softened. Pour in chicken broth and bring to a simmer. Add shredded chicken, dried thyme, and dried parsley. Season with salt and pepper. Allow soup to simmer for 10 minutes. Add spiralized zucchini noodles and cook for an additional 5 minutes, until noodles are tender. Adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

akeldama records

[onedirectionpt]

Indulge in the perfect combination of savory and sweet with this mouthwatering Candied Bacon Maple Burger. The caramelized bacon, gooey cheddar cheese, and tangy mayo-Dijon sauce make every bite a flavor explosion.

Ingredients: 4 burger patties. 8 strips of thick-cut bacon. 1/4 cup brown sugar. 1/4 cup maple syrup. 4 slices of cheddar cheese. 4 hamburger buns. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. Lettuce leaves. Sliced tomatoes. Sliced red onions. Salt and black pepper to taste.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. In a small bowl, mix the brown sugar and maple syrup until well combined to make the candied bacon glaze. Place the bacon strips on a foil-lined baking sheet and brush both sides with the candied bacon glaze. Grill the bacon until it's crispy and caramelized, about 4-5 minutes per side. Remove and set aside. Season the burger patties with salt and black pepper. Grill the burger patties for about 4-5 minutes per side for medium-rare or to your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover the grill to melt the cheese. While the burgers are cooking, toast the hamburger buns on the grill until lightly browned. In a small bowl, mix the mayonnaise and Dijon mustard to create the sauce. Assemble the burgers by spreading the mayo-Dijon sauce on the toasted buns, then adding lettuce leaves, sliced tomatoes, and red onions. Place the grilled burger patties with melted cheddar on the buns and top each with two candied bacon strips. Serve hot and enjoy your delicious Candied Bacon Maple Burger!

Prep Time: 15 minutes

Cook Time: 15 minutes

mohawk

[onedirectionpt]

These pancakes are a delightful combination of classic buttermilk pancakes with a hint of vanilla and a touch of cinnamon. They make a perfect breakfast treat!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon.

Instructions: Combine the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a mixing bowl. Beat the egg in a different bowl and stir in the buttermilk, melted butter, and vanilla extract. Blend thoroughly. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to overmix; some lumps are acceptable. Grease a non-stick skillet or griddle with cooking spray or butter and heat it over medium heat. For each pancake, pour 1/4 cup of batter onto the hot griddle. Fry until surface bubbles appear, then turn and continue cooking until both sides are golden brown. Proceed with the leftover batter. Warm pancakes should be served with your preferred toppings and maple syrup. Savor your mouthwatering Buttermilk Pancakes with Vanilla and Cinnamon!

Prep Time: 10 minutes

Cook Time: 15 minutes

willow