ryota-kunstranslations

[ryota-kunstranslations]

This Easy Keto Chicken Salad is perfect for a quick and satisfying meal. Packed with protein and flavor, it's a convenient option for busy days or meal prep.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup mayonnaise. 1/4 cup diced celery. 1/4 cup diced red onion. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a large bowl, combine the shredded chicken, mayonnaise, celery, red onion, parsley, lemon juice, and garlic powder. Mix well until all ingredients are evenly combined. Season with salt and pepper to taste, adjusting as needed. Serve immediately or refrigerate until ready to eat.

Prep Time: 10 minutes

Cook Time: 0 minutes

Montgomery County Red Raiders

[ryota-kunstranslations]

This is a tasty gluten-free dish with roasted vegetables on top of creamy parmesan polenta. Perfect for a healthy and filling meal.

Ingredients: 1 cup polenta cornmeal. 4 cups water. 1 teaspoon salt. 1/2 cup grated parmesan cheese. 2 tablespoons olive oil. 1 medium eggplant, diced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 1 onion, sliced. 2 cloves garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Bring water to a boil in a big pot. Slowly whisk in the polenta while adding salt. Lower the heat and stir the food often for about 20 minutes, or until it thickens. Add the grated Parmesan cheese and mix it in well. Take it off the heat and cover it to keep it warm. Sliced bell peppers, zucchini, onion, and minced garlic should all be put on a large baking sheet and mixed with olive oil. Add pepper and salt. After the oven is hot, roast the vegetables for about 25 to 30 minutes, stirring them every now and then, until they are soft and lightly browned. Put the roasted vegetables on top of the warm polenta with Parmesan. Add some fresh basil leaves as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 40 minutes

Auckland Website Designer

[ryota-kunstranslations]

Indulge in the rich flavors of chocolate and raspberry with this decadent cheesecake. Made with almond flour and erythritol, this low carb and low-fat dessert are perfect for satisfying your sweet tooth without compromising your diet. Creamy, chocolatey, and bursting with fresh raspberries, it's a guilt-free treat you'll love!

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup powdered erythritol. 1/4 cup melted coconut oil. 16 oz cream cheese, softened. 1/2 cup powdered erythritol. 2 large eggs. 1/4 cup heavy cream. 1 tsp vanilla extract. 1/2 cup fresh raspberries.

Instructions: Preheat the oven to 325F 160C and grease a 9-inch springform pan. In a bowl, combine almond flour, cocoa powder, powdered erythritol, and melted coconut oil. Press the mixture into the bottom of the prepared pan to form the crust. In a large bowl, beat the cream cheese and powdered erythritol until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the heavy cream and vanilla extract until well combined. Pour the cheesecake mixture over the crust in the pan. Drop the fresh raspberries evenly over the cheesecake mixture. Bake in the preheated oven for 40-45 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight before serving. Slice and enjoy your decadent low carb and low-fat chocolate raspberry cheesecake!

Prep Time: 20 minutes

Cook Time: 45 minutes

Rebecca Creek Farms

[ryota-kunstranslations]

This gluten-free honey and oat bread is a delightful treat for those with dietary restrictions. It's soft, slightly sweet, and packed with the wholesome goodness of oats. Perfect for sandwiches or as a side with your favorite spreads.

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 2 teaspoons xanthan gum. 1 teaspoon salt. 2 1/4 teaspoons active dry yeast. 1 1/2 cups warm water 110F / 43C. 1/4 cup honey. 2 large eggs. 1/4 cup olive oil. 1 teaspoon apple cider vinegar.

Instructions: Warm water, honey, and active dry yeast should all be mixed together in a bowl. Leave it alone for five to ten minutes until it foams up. Gluten-free all-purpose flour, almond flour, xanthan gum, and salt should all be mixed together in a different bowl. Mix the yeast mixture well after adding the eggs, olive oil, and apple cider vinegar. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. The gluten-free rolled oats should be mixed into the dough until they are spread out evenly. Place the dough in a 9x5-inch loaf pan that has been greased. Use a spatula to smooth the top of the dough. Place the pan under a clean kitchen towel and let the dough rise in a warm place without any drafts for 30 to 45 minutes. Start by heating the oven to 350F 175C. Before you put the bread in the oven, heat it up. Bake it for 35 to 40 minutes, or until it's golden brown and rings when you tap it on the bottom. After taking the bread out of the oven, let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through. Cut up your tasty honey and oat gluten-free bread and enjoy it!

Prep Time: 20 minutes

Cook Time: 40 minutes

Denmark Gymnastics

[ryota-kunstranslations]

Creamy Bacon Guacamole Dip is a delicious twist on classic guacamole, adding creamy texture and savory bacon flavor. It's perfect for parties, game days, or anytime you want a tasty dip!

Ingredients: 4 ripe avocados, peeled and diced. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 2 tablespoons lime juice. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 6 slices cooked bacon, crumbled.

Instructions: In a large bowl, mash the avocados with a fork until smooth. Add sour cream, mayonnaise, red onion, tomatoes, cilantro, lime juice, garlic powder, salt, and black pepper. Stir until well combined. Fold in crumbled bacon. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve with tortilla chips or fresh vegetables for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Tony Sandy

[ryota-kunstranslations]

Spongy Fluffy Sponge Dosa is a delightful South Indian crepe that is soft, fluffy, and spongy in texture. It's perfect for breakfast or as a snack, and it pairs wonderfully with various chutneys and sambar.

Ingredients: 1 cup rice flour. 1/4 cup urad dal split black gram flour. 1/4 cup semolina sooji. 1/2 cup yogurt. 1/2 tsp baking soda. Salt to taste. Water as needed. Oil for cooking.

Instructions: Put rice flour, urad dal flour, semolina, and yogurt in a bowl and mix them together. Slowly add water while stirring to make a smooth batter. It should have the same texture as regular dosa batter. Put the lid on top of the batter and let it rise and get spongy for 4 to 6 hours, or overnight. After the dough has fermented, add salt and baking soda to it. Combine well. Melt the butter in a dosa pan or griddle that doesn't stick. Use a little oil to grease it. Put a small amount of the batter in the middle of the pan and spread it out in a circle to make a thin dosa. Put a little oil on top and around the edges of the dosa. Put the lid on and cook for two to three minutes, or until the bottom turns golden brown and the top gets fluffy. To make the other side of the dosa crisp and golden, flip it over and cook for another minute or two. Take it out of the pan and do it again with the rest of the batter. Serve the hot dosa with your favorite chutney or sambar. It should be soft and fluffy.

Prep Time: 10 minutes

Cook Time: 20 minutes

Richard Leopold

[ryota-kunstranslations]

This coconut oil, date, and vanilla vegan banana bread is best enjoyed with a cup of tea or coffee and some icing drizzled on top.

[ryota-kunstranslations]

This quick and simple rendition of the traditional Boston Cream Pie, which is conveniently made with cake mix, features pastry cream between layers of cake and chocolate ganache on top.

[ryota-kunstranslations]

Black-eyed peas and diced bacon are used to make a hearty and delicious soup. Serve with hot biscuits or rolls.

[ryota-kunstranslations]

Wonton wrappers stuffed with spiced ground turkey, scallions, and water chestnuts are fried in this easy recipe for homemade pot stickers.

[ryota-kunstranslations]

This rice pudding is straightforward and plain, just like your grandmother used to make it. White rice, scalded milk, and butter are baked together.

[ryota-kunstranslations]

In this recipe, a teriyaki-based sauce serves two functions: it first serves as a marinade and then cooks into a dipping sauce for tender grilled steak tips.

[ryota-kunstranslations]

Indulge in the deliciousness of Rainforest Cafe-inspired Beef Lava Nachos. These nachos are loaded with seasoned beef, melted cheddar cheese, and a variety of toppings for a flavor explosion that will transport you to the rainforest.

Ingredients: 1 lb ground beef. 1 packet taco seasoning mix. 1/2 cup water. 1 bag tortilla chips. 2 cups shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup sliced pickled jalapenos. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup sliced black olives. 1/4 cup chopped fresh cilantro.

Instructions: The ground beef should be cooked in a skillet over medium-high heat until it is browned and crumbly. After the beef has been drained of excess fat, add the water and taco seasoning mix. Give it a good stir, then simmer for 5 minutes. Set the oven temperature to 175C 350F. Spread out the tortilla chips in a single layer on a sizable baking sheet or ovenproof platter. Evenly scatter the cheddar cheese shreds on top of the chips. Over the cheese and chips, spoon the seasoned beef mixture. Bake for 10 to 12 minutes, or until the cheese is bubbling and melted, in a preheated oven. Take out of the oven and quickly add sliced black olives, pickled jalapenos, diced tomatoes, and diced red onion on top. Over the nachos, drizzle some guacamole and sour cream. Add freshly chopped cilantro as a garnish. Enjoy your Beef Lava Nachos while they're still hot, and serve right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Your Coach DrB

[ryota-kunstranslations]

This Quick Berry Blast Smoothie is a delightful and nutritious way to start your day or refuel on the go. Packed with antioxidants and protein, it's a guaranteed way to satisfy your cravings in just 2 minutes or less.

Ingredients: 1 cup frozen mixed berries. 1 banana, peeled. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: In a blender, mix the frozen mixed berries, banana, Greek yogurt, almond milk, honey, and vanilla extract. If you want a thicker consistency, add ice cubes and blend until smooth and creamy. Put it in a glass and enjoy your quick and tasty berry blast smoothie!

Prep Time: 2 minutes

Cook Time: 0 minutes

Kelli Teaching Connections

[ryota-kunstranslations]

This Winter Panzanella salad is a delightful blend of seasonal ingredients that come together to create a delicious and hearty dish. It's perfect for colder months when you're craving something both comforting and nutritious.

Ingredients: 4 cups of stale bread, cubed. 2 cups of butternut squash, cubed. 1 cup of Brussels sprouts, halved. 1/2 cup of pomegranate seeds. 1/2 cup of red onion, thinly sliced. 1/4 cup of fresh parsley, chopped. 1/4 cup of olive oil. 2 tbsp of balsamic vinegar. 1 tsp of Dijon mustard. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Season the butternut squash cubes and Brussels sprouts halves with salt and pepper. Place them on a baking sheet. Put them in the oven for 25 to 30 minutes, or until they are soft and slightly caramelized. Toast the butternut squash, add the Brussels sprouts, pomegranate seeds, red onion slices, and chopped fresh parsley to a large bowl. To make the dressing, mix 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad, then toss everything together to mix. Allow the salad to sit for around 15 minutes so that the flavors can mix. Enjoy your Winter Panzanella salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

pasquale aiello

[ryota-kunstranslations]

A delightful parfait combining the zesty flavors of lemon with the sweetness of fresh raspberries, creating a light and satisfying dessert.

Ingredients: 1 cup Greek yogurt. 1/4 cup honey. 1 teaspoon lemon zest. 2 tablespoons lemon juice. 1 cup fresh raspberries. 1/4 cup granola.

Instructions: In a bowl, mix Greek yogurt, honey, lemon zest, and lemon juice until well combined. In serving glasses, layer the yogurt mixture, fresh raspberries, and granola. Repeat the layers until the glass is filled. Top with a few fresh raspberries and a drizzle of honey. Refrigerate for at least 30 minutes before serving. Enjoy your refreshing Lemon Raspberry Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Elga Records

[ryota-kunstranslations]

A hearty and comforting chicken and rice soup made effortlessly in your Instant Pot. Perfect for a quick and delicious weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken thighs, diced. 1 cup carrots, chopped. 1 cup celery, chopped. 1 cup onion, diced. 2 cloves garlic, minced. 1 cup white rice. 6 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Put the Instant Pot in saut mode and heat the olive oil. Put in the chicken dices and cook until they turn brown. Put in the onion, carrots, celery, and garlic. Cook the vegetables in oil until they get soft. Salt and pepper should be added along with the rice. Mix well. Put the lid back on the Instant Pot and add the chicken broth. Then, set the pressure to high and cook for 8 minutes. Let the pressure drop naturally for five minutes, and then quickly let go of any remaining pressure. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

13 Olyphants