a little coy - Tyriene Amey - Jacksonville Elementary School PTA - carmen beissner - AIDT
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It's quick and easy to cook steak in an air fryer. The air fryer's high heat makes sure that the outside gets a nice sear while the inside stays soft and juicy.
Ingredients: 2 steaks about 1 inch thick. 1 tablespoon olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika.
Instructions: Preheat your air fryer to 400F 200C for 5 minutes. Rub the steaks with olive oil on both sides. In a small bowl, mix together the salt, black pepper, garlic powder, and paprika. Season both sides of the steaks with the spice mixture. Place the steaks in the air fryer basket in a single layer. Cook the steaks in the air fryer for 10-12 minutes for medium-rare, or adjust the time for your desired level of doneness. Flip the steaks halfway through the cooking time. Remove the steaks from the air fryer and let them rest for a few minutes before serving. Slice and enjoy your perfectly cooked air fryer steak!
Prep Time: 10 minutes
Cook Time: 12 minutes
levi stute
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This quick and refreshing kiwi ice cream is perfect for those warm summer evenings. It combines the tangy sweetness of ripe kiwis with creamy richness, resulting in a delightful treat.
Ingredients: 4 ripe kiwis, peeled and diced. 1 cup heavy cream. 1/2 cup condensed milk. 1 tablespoon lemon juice.
Instructions: Using a blender, blend the diced kiwis until they are smooth. Whip the heavy cream in a different bowl until stiff peaks form. The condensed milk and lemon juice should be mixed into the whipped cream. Mix the kiwi puree into the other ingredients by folding them in slowly. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Enjoy kiwi ice cream with scoops!
Prep Time: 15 minutes
Cook Time: 0 minutes
mithun kumar
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Indulge in these gluten-free hazelnut chia pancakes that are not only delicious but also packed with nutrients. The hazelnut flour and chia seeds add a delightful nutty flavor and a boost of protein and fiber. Perfect for a hearty breakfast or brunch.
Ingredients: 1 cup hazelnut flour. 1/4 cup chia seeds. 2 tablespoons honey or maple syrup. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup almond milk. 1 teaspoon vanilla extract. 1 tablespoon coconut oil for cooking. Fresh berries and maple syrup for serving.
Instructions: Put hazelnut flour, chia seeds, baking powder, and salt in a bowl and mix them together. Add the eggs, honey or maple syrup, almond milk, and vanilla extract to a different bowl and mix them together using a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Put a nonstick skillet over medium-low heat and add a little coconut oil to coat it. For every pancake, put 1/4 cup of pancake batter on the pan. Each side should cook for two to three minutes, or until golden brown and fully cooked. You can put fresh berries and maple syrup on top of the hazelnut chia pancakes. Have fun with your gluten-free chia pancakes with hazelnuts!
Prep Time: 15 minutes
Cook Time: 10 minutes
imago dei summit
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This slow cooker apple butter recipe is vegan and makes a rich, tasty spread that is great on toast, oatmeal, or as a topping for vegan desserts. Apples are naturally sweet, and the slow cooking process brings out their sweetness. Spices add warmth and depth of flavor.
Ingredients: 10 apples, peeled, cored, and sliced. 1/2 cup apple cider vinegar. 1 cup granulated sugar. 1/2 cup packed brown sugar. 1 tablespoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt.
Instructions: In a slow cooker, combine sliced apples, apple cider vinegar, granulated sugar, brown sugar, cinnamon, cloves, nutmeg, and salt. Cover and cook on low for 8-10 hours, or until the apples are very tender. Use an immersion blender to blend the cooked apples until smooth. Continue cooking uncovered on low for an additional 1-2 hours, or until the apple butter has thickened to your desired consistency. Transfer the apple butter to sterilized jars and let cool to room temperature. Refrigerate the apple butter for up to 2 weeks.
Prep Time: 20 minutes
Cook Time: 600 minutes
Pinecrest Parent Council
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Enjoy vegan peanut butter and chocolate pudding parfaits, which are rich and creamy. This sweet treat has layers of rich chocolate pudding, sliced bananas, and crunchy peanuts. It's sure to satisfy your sweet tooth. Great for any event or as a special dessert!
Ingredients: 1 can 14 oz coconut milk. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup creamy peanut butter. 1 tsp vanilla extract. 1/4 cup vegan chocolate chips. 1/4 cup chopped peanuts. 2 ripe bananas, sliced. Vegan whipped cream optional.
Instructions: Cocoa powder, peanut butter, maple syrup, and vanilla extract should all be mixed together in a saucepan. Over medium-low heat, whisk until everything is well mixed and slightly thicker, about 5 to 7 minutes. Take it off the heat and let it cool for ten to fifteen minutes. To make parfaits, put sliced bananas, chocolate chips, chopped peanuts, and pudding mix in glasses or jars. Do this again and again until the glasses are full. If you want, you can add vegan whipped cream on top. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more chocolate chips and peanuts as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
Multidisciplinary Conference on Technology and Engineering
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Een heerlijk recept voor Cordon Bleu met een zoete twist van honingmosterd, geserveerd met geroosterde krieltjes en bospeen uit de Airfryer. Een snelle en smakelijke maaltijd!
Ingredients: 4 kipfilets. 4 plakken ham. 4 plakken kaas. 4 eetlepels honingmosterd. 500g krieltjes. 500g bospeen. 2 eetlepels olijfolie. Zout en peper naar smaak.
Instructions: Get the air fryer hot enough 180C. Open the kipfilets quickly, but not all the way, so you get a pocket. Rub the inside of the kipfilets with honing paste, and then put in a piece of bacon and a sausage. Rub the chicken breasts with salt and pepper to taste. Place the kipfilets in the air fryer and cook them for about 15 to 20 minutes at 180C, or until they appear golden and the cheese melts. Sprinkle the krieltjes with olive oil, salt, and pepper. Put the krieltjes and bospeen in the air fryer and cook them with the kipfilets for 15 to 20 minutes, or until they turn a golden brown color. Serve the Cordon Bleu with the hand-held horn and the krieltjes. Very tasty food!
Prep Time: 15 minutes
Cook Time: 40 minutes
suisse bank
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A rich and creamy spinach and artichoke dip that is safe for people on the keto diet. Great for parties or snacks.
Ingredients: 1 cup spinach, chopped. 1 cup artichoke hearts, chopped. 1/2 cup cream cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 2 cloves garlic, minced. 1/2 teaspoon onion powder. 1/4 teaspoon red pepper flakes. Salt and pepper to taste.
Instructions: Set the oven to 350F 175C and heat it up. Put all the ingredients in a bowl and mix them together until they are well blended. Put the mixture in a baking dish and make sure it's spread out evenly. You should bake it for 20 to 25 minutes, or until the top is bubbly and golden. Serve hot with vegetable sticks or crackers that are good for keto.
Prep Time: 10 minutes
Cook Time: 25 minutes
Willow Glen Performing Arts
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These Easter Rocky Road Brownies are a delightful way to use up leftover Easter eggs and candies. Rich, chocolatey brownies studded with mini marshmallows, nuts, and colorful Easter candies, they're perfect for indulging in the festive spirit!
Ingredients: 200g dark chocolate. 200g butter. 200g sugar. 3 eggs from Easter eggs, if available. 100g all-purpose flour. 50g cocoa powder. 150g mini marshmallows. 100g chopped nuts e.g., almonds or walnuts. 100g mixed Easter candy e.g., mini chocolate eggs or candy-coated chocolates.
Instructions: Preheat the oven to 180C 350F. Grease and line a baking tray with parchment paper. In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and stir in the sugar until well combined. Beat in the eggs, one at a time, until fully incorporated. Sift in the flour and cocoa powder, then fold gently until the mixture is smooth. Fold in the mini marshmallows, chopped nuts, and mixed Easter candy until evenly distributed. Pour the mixture into the prepared baking tray and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and allow to cool completely in the tray. Once cooled, transfer the brownies to a cutting board and cut into squares or bars. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Society 8 me
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Churros are a delicious Spanish treat. They are covered in cinnamon sugar and are crispy on the outside and soft on the inside. You can eat them as a snack or to satisfy your sweet tooth.
Ingredients: 1 cup water. 2 1/2 tablespoons white sugar. 1/2 teaspoon salt. 2 tablespoons vegetable oil. 1 cup all-purpose flour. 2 quarts vegetable oil for frying. 1/2 cup white sugar, for coating. 1 teaspoon ground cinnamon, for coating.
Instructions: Put water, 2 1/2 tablespoons of sugar, salt, and 2 tablespoons of vegetable oil in a small saucepan and heat it over medium-low. Bring the mix to a boil, then take it off the heat. Add one cup of all-purpose flour and mix it in until it forms a ball. In a big, deep skillet, heat 2 quarts of vegetable oil over medium-high heat. About 190 degrees C 375 degrees F should be reached by the oil. Put the dough into a pastry bag that has a star-shaped tip. Pipe thin strips of dough into the hot oil with care. It should take about two to three minutes on each side to fry until golden brown and crispy. Take the churros out of the oil and let them drain on paper towels. On a flat surface, mix together 1/2 cup of white sugar and 1 teaspoon of ground cinnamon. Coat the fried churros in the cinnamon-sugar mix by rolling them in it. Warm up the churros and enjoy them!
Prep Time: 15 minutes
Cook Time: 15 minutes
fr. thomas reeves
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Indulge in the rich and sweet flavors of fresh figs combined with the warmth of cinnamon in this delightful smoothie. It's a perfect way to start your day or enjoy as a healthy snack.
Ingredients: 4 fresh figs, stems removed. 1 banana, peeled. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1/2 teaspoon ground cinnamon. 1 tablespoon honey optional. Ice cubes optional.
Instructions: Figs, banana, Greek yogurt, almond milk, ground cinnamon, and honey if you want should all be put in a blender. Mix until it's creamy and smooth. You can add a few ice cubes and blend again until everything is well mixed if you want a thicker consistency. If you think it's too sweet, add more honey to taste. Put the fig and cinnamon smoothie right into glasses and serve it right away. Have fun drinking your tasty and healthy fig and cinnamon smoothie!
Prep Time: 10 minutes
Cook Time: 0 minutes
alp
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A tasty starter or side dish, these potato rounds are topped with melted cheese and crispy bacon.
Ingredients: 4 large potatoes, sliced into rounds. 8 slices of bacon. 1 cup shredded cheese cheddar or mozzarella.
Instructions: Preheat oven to 400F 200C. Place bacon slices on a baking sheet and bake for 10-15 minutes until crispy. Remove from oven and chop into small pieces. Meanwhile, place potato rounds on a separate baking sheet lined with parchment paper. Bake potato rounds for 20-25 minutes until golden and crispy. Sprinkle shredded cheese over the potato rounds and return to the oven for 3-5 minutes until cheese is melted. Remove potato rounds from the oven and top with chopped crispy bacon. Serve immediately.
Prep Time: 15 minutes
Cook Time: 30 minutes
lincoln oldies station
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This Sesame Ginger Miso Cucumber Salad is tasty and refreshing, and it's great for potlucks, picnics, and any other event. Crisp cucumbers, nutty sesame seeds, and fragrant ginger, miso, and sesame oil come together to make a delicious flavor that will make your taste buds dance. Also, it's quick and easy to make, which makes it great for when you're busy during the week. Try this salad that is good for you and your family and friends will be amazed at how tasty it is.
Ingredients: 2 large cucumbers, thinly sliced. 2 tablespoons sesame seeds. 2 tablespoons chopped green onions. 1 tablespoon minced fresh ginger. 2 tablespoons white miso paste. 2 tablespoons rice vinegar. 1 tablespoon soy sauce or tamari for gluten-free option. 1 tablespoon sesame oil. 1 teaspoon erythritol or keto-friendly sweetener. Salt and pepper, to taste.
Instructions: Put the chopped green onions, sliced cucumbers, and sesame seeds in a large bowl. Mix the white miso paste, rice vinegar, soy sauce or tamari, sesame oil, erythritol or another keto-friendly sweetener, salt, and pepper in a small bowl using a whisk. This will make the dressing. Mix the cucumbers together, then add the dressing and gently toss to coat everything. If you need to, taste and make changes to the seasoning. Put the salad in the fridge for at least 30 minutes so that the flavors can mix. Let the sesame ginger miso cucumber salad cool down before you serve it. This Sesame Ginger Miso Cucumber Salad is tasty and refreshing, and it's great for potlucks, picnics, and any other event. Crisp cucumbers, nutty sesame seeds, and fragrant ginger, miso, and sesame oil come together to make a delicious flavor that will make your taste buds dance. Also, it's quick and easy to make, which makes it great for when you're busy during the week. Try this salad that is good for you and your family and friends will be amazed at how tasty it is.
Prep Time: 10 minutes
Cook Time: 0 minutes
Lost Souls Public Memorial Project
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The spicy, savory, and crunchy tastes in this blackened fish sandwich with Brussels sprout slaw are a real treat. A homemade blackening seasoning blend is used to season the tilapia fillets. They are then cooked until they are perfectly blackened and served on a bun with a tangy Brussels sprout slaw. It's a tasty seafood sandwich that will fill you up.
Ingredients: 4 tilapia fillets. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon thyme. 1 tablespoon oregano. 1 teaspoon cayenne pepper. 1 teaspoon salt. 1 teaspoon black pepper. 1 tablespoon olive oil. 4 sandwich buns. 1 cup shredded Brussels sprouts. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon honey. Salt to taste. Black pepper to taste.
Instructions: To make the seasoning, put paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a small bowl and mix them together. Cover both sides of the tilapia fillets with the seasoning that will make them black. In a pan, heat the olive oil over medium-high heat. Grill the tilapia fillets for three to four minutes on each side, or until they turn black and are fully cooked. This is the slaw: shred the Brussels sprouts and mix them with mayonnaise, Dijon mustard, apple cider vinegar, and honey in a different bowl. To taste, add salt and black pepper to the slaw. If you want to, toast the sandwich buns. Put blackened tilapia fillets on the bottom bun of each sandwich and top with Brussels sprout slaw. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
karatenokacins
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A hearty and flavorful soup featuring smoked sausage, tender potatoes, and vibrant spinach in a creamy broth. Perfect for a comforting meal on a chilly day.
Ingredients: 1 lb smoked sausage, sliced. 4 cups baby spinach, washed. 3 large potatoes, peeled and diced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups heavy cream. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add sliced smoked sausage and cook until browned. Add chopped onion and minced garlic, saut until fragrant. Stir in diced potatoes and cook for 5 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender. Add baby spinach and cook until wilted. Pour in heavy cream and Parmesan cheese, stirring until well combined. Season with salt and pepper to taste. Simmer for an additional 10 minutes to let flavors meld. Serve hot, garnished with fresh parsley. Enjoy your Creamy Smoked Sausage Spinach and Potato Soup!
Prep Time: 20 minutes
Cook Time: 30 minutes
kiley dean
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This hearty hash is a great choice for breakfast or brunch because it has sweet potatoes, ham, and eggs. It's simple to make and tastes great.
Ingredients: 2 sweet potatoes, peeled and diced. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 200g cooked ham, diced. 4 eggs. Salt and pepper to taste. Fresh parsley, chopped for garnish.
Instructions: Warm up the olive oil in a big pan over medium-low heat. It will take about 8 to 10 minutes of cooking after adding the diced sweet potatoes until they start to turn brown. Cut up the onion, garlic, and bell pepper and add them to the skillet. For about 5 minutes, stir the vegetables every now and then until they are soft. Add the diced ham and stir it in. Cook for another two to three minutes. Make 4 wells in the hash mixture with a spoon, and then crack an egg into each one. Cover the pan and cook the eggs until they're done the way you like them, which should take about 5 to 7 minutes for runny yolks. Add pepper and salt to taste. Add chopped parsley as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Makenna Arnold
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The creamy Gouda cheese and flavorful pesto sauce in this grilled cheese sandwich make your mouth water.
Ingredients: 2 slices of bread. 2 tablespoons pesto sauce. 2 slices of Gouda cheese. 2 tablespoons butter.
Instructions: Spread pesto sauce evenly on one side of each bread slice. Place a slice of Gouda cheese on the non-pesto side of one bread slice. Top with the other bread slice, pesto side down, to create a sandwich. Heat a skillet or pan over medium heat and add 1 tablespoon of butter. Once the butter is melted and the skillet is hot, place the sandwich in the pan. Cook for 2-3 minutes on each side or until the bread is golden brown, and the cheese is melted. Remove from the skillet and let it cool for a minute before slicing it diagonally. Serve hot and enjoy your delicious Pesto and Gouda Grilled Cheese Sandwich!
Prep Time: 5 minutes
Cook Time: 6 minutes
Infinite – Artists and Clients
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This vibrant salad combines the peppery flavor of arugula with the earthy sweetness of roasted beets, the crunch of candied pecans, and the creamy tanginess of vegan gorgonzola cheese. It's a delightful mix of flavors and textures that is sure to impress!
Ingredients: 1 bunch of arugula. 3 medium beets, roasted and sliced. 1/2 cup pecans. 2 tablespoons maple syrup. 1/4 cup vegan gorgonzola cheese, crumbled. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Preheat the oven to 350F 175C. Place the pecans on a baking sheet and drizzle with maple syrup. Bake for 10-15 minutes, or until the pecans are caramelized. Let cool and break into pieces. In a large bowl, combine the arugula and roasted beet slices. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine. Top the salad with the candied pecans and crumbled vegan gorgonzola cheese. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Core Sound Healing
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