tewhitney

[tewhitney]

It has seasoned ground beef, sauted onions and bell peppers, and a tangy sauce made from ketchup. The Banjo Picker Sandwich is a classic Southern treat. Perfectly comforting and tasty!

Ingredients: 1 lb ground beef. 1/4 cup onion, finely chopped. 1/4 cup bell pepper, finely chopped. 1/4 cup ketchup. 1/4 cup water. 1 tsp chili powder. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices American cheese. Butter for toasting buns. Pickles and mustard for topping.

Instructions: While the pan is on medium heat, brown the ground beef, onion, and bell pepper. Keep cooking until the meat is done and the vegetables are soft. Get rid of any extra fat. Add the chili powder, water, ketchup, salt, and black pepper and mix well. Let it cook for 5 to 10 minutes so the flavors can blend. Split the hamburger buns and butter them while the meat mixture is cooking. You can toast them in a different pan or under the broiler until they are golden brown. Put a slice of American cheese on the bottom half of each bun, and then add a lot of the meat mixture on top of that. Add pickles, mustard, and the top half of the bun on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Louisville Trading

[tewhitney]

Island Glazed Pork Tenderloin will make you feel like you're in the tropics. When you add the pineapple and soy to the sweet and savory glaze, it really brings out the flavors of the perfectly roasted tenderloins.

Ingredients: 2 pork tenderloins. 1 cup pineapple juice. 1/2 cup soy sauce. 1/4 cup brown sugar, packed. 3 tablespoons ketchup. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes optional. 1 tablespoon cornstarch optional, for thickening. 2 tablespoons chopped green onions for garnish. 2 tablespoons sesame seeds for garnish. 1 tablespoon chopped cilantro for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Mix pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, minced garlic, ginger, and red pepper flakes in a bowl with a whisk. Put the pork tenderloins in a shallow dish or a plastic bag that can be closed again. Don't use the other half of the glaze right away; save it for later. Put it in the fridge for at least 30 minutes; the longer you leave it there, the better the flavor will be. Heat some oil in a skillet that can go in the oven over medium-high heat. Grill the pork tenderloins all the way through until they are golden brown. Place the skillet in an oven that has already been heated and roast for 15 to 20 minutes, or until the internal temperature reaches 145F 63C. Move the glaze you saved to a saucepan while the pork roasts. You can make the glaze thicker by adding cornstarch. Turn the heat down to low and cook it until it gets thick. Let the pork rest for a few minutes after it's done cooking before cutting it. Pour the thickened glaze over the pork slices. Put green onions, sesame seeds, and cilantro that have been chopped on top. Enjoy the Island Glazed Pork Tenderloin slices with your favorite sides.

Prep Time: 40 minutes

Cook Time: 20 minutes

J L Minitoy Aussies

[tewhitney]

This Shrimp Kale and Red Chard Stir Fry is a flavorful and nutritious dish that comes together quickly. The combination of tender shrimp with hearty greens creates a satisfying meal perfect for any day of the week.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups kale, chopped. 2 cups red chard, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, saut for 1-2 minutes until fragrant. Add shrimp to the skillet, season with salt and pepper, and cook until they turn pink, about 2-3 minutes. Remove the shrimp from the skillet and set aside. In the same skillet, add chopped kale and red chard, saut for 2-3 minutes until wilted. Return the cooked shrimp to the skillet. Add soy sauce, oyster sauce, and sesame oil, stir well to combine. Cook for another 1-2 minutes, allowing the flavors to meld together. Serve the stir-fry over cooked rice. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Salon Abby

[tewhitney]

The nutty tahini, sweet maple syrup, and coconut in these vegan coconut tahini bars make them a real treat. You can eat them as a quick snack or dessert, and they're vegan-friendly!

Ingredients: 1 cup coconut flour. 1/2 cup tahini. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup shredded coconut. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine coconut flour, tahini, maple syrup, melted coconut oil, shredded coconut, and salt. Mix until well combined. Press the mixture firmly into a lined baking dish. Bake for 20-25 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely before cutting into bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ancient Misteries

[tewhitney]

This rich and creamy Three Cheese Balsamic Pancetta Mac and Cheese is the perfect comfort food. Every bite of al dente macaroni is covered in a creamy, cheesy sauce, and the crispy pancetta gives it a savory crunch. A drizzle of balsamic glaze brings out the flavors even more, giving this dish a gourmet take on an old favorite.

Ingredients: 300g macaroni pasta. 100g pancetta, diced. 2 tablespoons butter. 2 tablespoons all-purpose flour. 2 cups milk. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Diced pancetta should be cooked in a large skillet until it gets crispy. Take the pancetta out of the pan and set it aside. Leave the fat in the pan. Over medium heat, melt the butter in the same pan. Add the flour and mix it in until it's smooth. Then cook for one to two minutes to make a roux. Slowly whisk in the milk while stirring all the time for about 5 minutes, or until the sauce gets thicker. Add the Parmesan, mozzarella, and cheddar cheeses and mix them in until they melt and are smooth. Mix the cooked macaroni and crispy pancetta into the cheese sauce by stirring it in well. Pour the balsamic glaze over the mac and cheese and mix it in. Add pepper and salt to taste. If you want, you can top the hot dish with extra Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

the hip replacement club

[tewhitney]

These pumpkin keto cookies are soft and moist, and they taste great with fall flavors. They're great for a treat that won't make you feel bad!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup pumpkin puree. 1/3 cup powdered erythritol sweetener. 1 large egg. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/2 teaspoon baking powder. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, erythritol sweetener, pumpkin pie spice, baking powder, and a pinch of salt. Add pumpkin puree, melted coconut oil, egg, and vanilla extract to the dry ingredients. Mix until well combined. Scoop about 1 tablespoon of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your hand or the back of a spoon. Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

Scott Meehan

[tewhitney]

A delicious and nutritious cheesy zucchini quinoa dish that makes for a perfect side or light main course. The combination of quinoa, zucchini, and melted cheddar cheese creates a flavorful and satisfying meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 2 medium zucchinis, diced. 1 cup shredded cheddar cheese. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Run cold water over the quinoa and drain it. Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then lower the heat, cover, and let it simmer for 15 minutes, or until the quinoa is soft and the water is absorbed. Warm up the olive oil in a big pan over medium-low heat. Put in the chopped onion and cook it until it gets soft. Put zucchini slices and minced garlic into the pan. For about 5 to 7 minutes, or until the zucchini is soft, cook. Add the cooked quinoa and cheddar cheese that has been shreds. Combine the ingredients and mix them well until the cheese melts. Add pepper and salt to taste. Add chopped fresh parsley as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

Martin Art 2D

[tewhitney]

Serve these juicy shrimp over creamy smoked Gouda grits that have been flavored with cardamom and coconut for a more exotic BBQ experience.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/2 cup BBQ sauce. 2 cups stone-ground grits. 4 cups chicken broth. 1 cup smoked Gouda cheese, shredded. 1 cup coconut milk. 1 teaspoon ground cardamom. Salt and black pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Mix shrimp, BBQ sauce, salt, and black pepper in a bowl. Let it sit for 15 minutes. Warm up the grill over medium-high heat. Grill shrimp that has been marinated for two to three minutes on each side, or until they are fully cooked. Bring chicken broth to a boil in a saucepan. Slowly whisk in the grits. Lower the heat and let it simmer for 20 to 25 minutes, stirring every now and then. Smoked Gouda cheese shreds, coconut milk, and ground cardamom should all be mixed in. Melt the cheese and make the grits creamy. To taste, add salt and black pepper. Put grilled BBQ shrimp on top of smoked Gouda grits that have been mixed with cardamom and coconut. Add some fresh parsley and olive oil on top before serving.

Prep Time: 30 minutes

Cook Time: 30 minutes

mohawk

[tewhitney]

Grilled Cheeseburger Wraps are a tasty take on the traditional cheeseburger. They combine all the flavors in a convenient wrap. Great for a quick and filling meal!

Ingredients: 4 large flour tortillas. 1 lb ground beef. 1 cup shredded cheddar cheese. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/4 cup chopped pickles. 1/4 cup ketchup. 1/4 cup mustard. Salt and pepper to taste. Butter for grilling.

Instructions: In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Season beef with salt and pepper to taste. Lay out flour tortillas and divide cooked beef evenly among them, spreading it out in the center of each tortilla. Top beef with shredded cheese, onions, tomatoes, and pickles. Drizzle ketchup and mustard over the toppings on each tortilla. Fold in the sides of the tortillas and roll them up tightly into wraps. In a separate skillet or griddle, melt butter over medium heat. Place wraps seam-side down on the skillet or griddle and cook until golden brown and crispy, about 2-3 minutes per side. Remove from heat and let cool slightly before serving. Cut each wrap in half diagonally and serve warm.

Prep Time: 15 minutes

Cook Time: 10 minutes

carmine rega

[tewhitney]

A spicy and flavorful Trini Stew Chicken that was cooked just right in a pressure cooker. When herbs, spices, and peppers are mixed together, they make a tasty Caribbean dish.

Ingredients: 3 lbs chicken, cut into pieces. 2 tbsp vegetable oil. 1 large onion, sliced. 3 cloves garlic, minced. 2 tbsp Trini green seasoning. 1 tbsp soy sauce. 1 tbsp Worcestershire sauce. 2 tomatoes, diced. 1 bell pepper, sliced. 2 sprigs thyme. 2 bay leaves. 1 Scotch bonnet pepper, minced. 1 cup chicken broth. Salt and pepper to taste.

Instructions: Chili green seasoning, salt, and pepper should all be used to season the chicken. Make the vegetable oil hot in the pressure cooker while it is on saut mode. Add the chicken and cook it all the way through. Take it out and set it aside. Saut the onions and garlic in the same pot until they smell good. The tomatoes, bell pepper, thyme, bay leaves, and Scotch bonnet pepper should all be mixed in. Put the chicken back in the pot after it has been browned and add chicken broth. For fifteen minutes, cook on high pressure with the lid on top. Let the pressure drop naturally for five minutes, and then quickly let go of any extra pressure. If you need to, change the seasoning. Goes well with rice or any other side dish you like.

Prep Time: 15 minutes

Cook Time: 25 minutes

Prešovské dobrovo?nícke

[tewhitney]

Indulge in this dairy-free and lusciously creamy coconut panna cotta parfait. The layers of coconut goodness and fresh berries create a delightful treat for your taste buds.

Ingredients: 2 cans 800ml coconut milk. 1/2 cup maple syrup. 1 1/2 tsp agar-agar powder. 1 tsp vanilla extract. Fresh berries for layering and topping. Toasted coconut flakes for garnish.

Instructions: Over medium-low heat, mix the coconut milk and maple syrup in a saucepan. Bring the mixture to a low boil and stir it every now and then. Spread the agar-agar powder out evenly over the mixture while whisking it all the time to keep it from clumping. Keep cooking for another 5 to 7 minutes, or until the agar-agar is completely gone. Now take it off the heat and mix in the vanilla extract. Let the mixture cool down a bit. Fill up the parfait glasses halfway with the coconut mixture. Put the glasses in the fridge and leave them there for at least two hours, or until they are firm. After it's set, add fresh berries and then toasty coconut flakes on top. Put it back in the fridge for another hour to set the layers. Make the Dairy-Free Coconut Panna Cotta Parfait ahead of time and enjoy it cold!

Prep Time: 15 minutes

Cook Time: 10 minutes

csc aquatics

[tewhitney]

These Samoa Brownies are a delicious twist on the classic Girl Scout cookie. They feature a fudgy brownie base topped with a layer of toasted coconut and sweetened condensed milk, finished off with a layer of melted chocolate chips.

Ingredients: 1 box brownie mix. 3 cups shredded coconut. 1 14 oz can sweetened condensed milk. 1/4 cup butter. 1 cup semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions and spread into a greased 9x13 inch baking dish. In a saucepan over medium heat, melt butter. Add shredded coconut and toast until golden brown, stirring frequently. Pour sweetened condensed milk over toasted coconut, stirring until well combined. Spread coconut mixture evenly over the brownie batter. Bake in preheated oven for 25-30 minutes or until edges are golden brown and center is set. Remove from oven and immediately sprinkle chocolate chips over the top. Let the chocolate chips melt for a few minutes, then use a spatula to spread them evenly over the brownies. Allow brownies to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

psychologist lilian shin

[tewhitney]

Indulge in the perfect blend of sweet and savory with this Fig, Prosciutto, and Arugula Pizza. The rich fig jam, salty prosciutto, and peppery arugula create a symphony of flavors that will tantalize your taste buds. This gourmet pizza is sure to impress your guests or make for a delightful homemade meal.

Ingredients: 1 pizza dough. 1/2 cup fig jam. 1 1/2 cups shredded mozzarella cheese. 4-6 slices of prosciutto. 1 cup fresh arugula. 1/4 cup balsamic glaze. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough that has been rolled out on a pizza stone or a baking sheet that has been lined with parchment paper. Add the fig jam to the pizza dough and spread it out evenly, leaving a little space around the edges. The shredded mozzarella cheese should be put on top of the fig jam layer. Spread out the slices of prosciutto on top of the cheese. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly. Mix the fresh arugula with olive oil, salt, and pepper in a bowl while the pizza is baking. Take the pizza out of the oven and give it a minute or two to cool down. Put the dressed arugula on top of the baked pizza. Drizzle with balsamic glaze and sprinkle with salt and pepper to taste. Cut your Fig, Prosciutto, and Arugula Pizza into slices and serve them.

Prep Time: 15 minutes

Cook Time: 10-12

Hephzibah Art

[tewhitney]

South Indian food lovers love Adai Lentil Pancakes, which are also called Adai Dosai. They are healthy and full of protein because they are made from a mix of lentils and rice. These savory crepes are a great way to start the day or eat a snack.

Ingredients: 1 cup mixed lentils toor dal, chana dal, urad dal, moong dal. 1/2 cup rice. 1 small onion, finely chopped. 2-3 green chilies, chopped. A handful of curry leaves. A pinch of asafoetida hing. Salt to taste. Oil for cooking.

Instructions: Rinse the rice and lentils together and let them soak for three to four hours. After letting the rice and lentils soak, drain them and mix them with some water to make a thick batter. Mix in the salt, green chilies, curry leaves, chopped onion, and asafoetida. Combine well. Warm up a nonstick griddle or skillet and add a little oil to it. Put some of the batter on the pan and spread it out into a thin circle, like a crepe. A few drops of oil should be spread around the edges. Cook until the bottom is golden brown. The adai pancake should be cooked on both sides until they are crisp and golden brown. To make more adai pancakes, do the same thing again with the rest of the batter. Warm it up and serve it with sambar or coconut chutney.

Prep Time: 240 minutes

Cook Time: 20 minutes

paulinas barber shop

[tewhitney]

Hawaiian BBQ chicken that is grilled and has a sweet and savory marinade with pineapple and soy flavors. A tropical taste that will go well with your next barbecue!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple juice. 1/2 cup soy sauce. 1/4 cup ketchup. 1/4 cup brown sugar. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon black pepper. Pineapple slices for garnish. Chopped green onions for garnish.

Instructions: Use a whisk to mix pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, and black pepper in a bowl. This will make the marinade. 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 30 minutes, or better yet, overnight, so the flavors can soak in better. Warm up the grill over medium-high heat. Let the extra marinade drip off the chicken, then put it on the grill for 6 to 8 minutes per side, or until it's fully cooked. While it's cooking, baste it with the rest of the marinade. After cooking, let the chicken rest for a few minutes before cutting it up. Before serving, top with chopped green onions and pineapple slices.

Prep Time: 40 minutes

Cook Time: 15 minutes

Boywood Farm

[tewhitney]

Café au Lait is a classic French coffee drink known for its simplicity and smooth taste. It's made with equal parts brewed coffee and hot milk, creating a creamy and satisfying beverage.

Ingredients: 1 cup brewed coffee. 1 cup hot milk.

Instructions: Make a strong coffee. In a saucepan, heat the milk up without letting it boil. Equal parts brewed coffee and hot milk should be mixed together. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Shoot the Red

[tewhitney]

These vegan Neapolitan macarons are a delicious treat with three different flavors. They have pink and chocolate shells with a creamy vanilla filling in the middle. They are great for special occasions or just because you want something sweet.

Ingredients: For the pink shells:. - 1 cup almond flour. - 3/4 cup powdered sugar. - 1/4 cup aquafaba liquid from canned chickpeas. - 1/4 cup granulated sugar. - Pink food coloring optional. For the chocolate shells:. - 1 cup almond flour. - 3/4 cup powdered sugar. - 1/4 cup aquafaba liquid from canned chickpeas. - 1/4 cup granulated sugar. - 2 tablespoons cocoa powder. For the vanilla filling:. - 1/2 cup vegan butter, softened. - 1 cup powdered sugar. - 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 300F 150C and put parchment paper on two baking sheets. For each color of shell, sift the almond flour and powdered sugar together in a large bowl. Put away. In a different bowl, beat the soy milk until it foams up. Slowly add the granulated sugar and keep beating until you get stiff peaks. The aquafaba mixture should be split in half. For the pink shells, color one half with pink food coloring. For the chocolate shells, color the other half with cocoa powder. Each color mixture should be mixed into its own almond flour mixture until everything is smooth and well mixed. Put one batter at a time into a piping bag with a round tip. Place small circles, about an inch apart, on the baking sheets that have been prepared. To get rid of any air bubbles, tap the baking sheets on the counter. Let the macarons sit out for 30 minutes so that a skin can form. Before you put the macarons in the oven, heat it up. Bake them for 15 to 18 minutes, or until the shells are set and feel firm. Take the baking sheets out of the oven and let them cool all the way down. Get the vanilla filling ready while the shells cool. Make a medium-sized bowl and mix the powdered sugar, vanilla extract, and vegan butter. Beat the mixture until it is smooth and creamy. To take the shells off the parchment paper, be careful after they are cool. Place the shells next to each other based on size, and then add a little vanilla filling between them. The macarons can be kept in the fridge for up to 5 days in a container that doesn't let air in. Let it cool down before you serve it.

Prep Time: 30 minutes

Cook Time: 18 minutes

Galic Zorana