thealmightym

[thealmightym]

Une recette savoureuse d'escalopes de poulet garnies de tomates juteuses et de mozzarella fondante, parfaitement assaisonnées avec de l'ail et du basilic frais.

Ingredients: 4 escalopes de poulet. 200g de mozzarella. 4 tomates. 2 cuillres soupe d'huile d'olive. 2 gousses d'ail haches. Sel et poivre. Basilic frais.

Instructions: Before you start, heat the oven to 180C. Cut the tomatoes into slices and the mozzarella into very thin slices. Heating up the olive oil in a pot and putting the chicken back on the bone. Put the chicken escalopes on top and make them drool over the two cots. Place the sleeping escalopes on a plate that fits four people. Lay out slices of tomato and then slices of mozzarella on each escalope. Add some salt, pepper, and fresh basil to taste. Place in a warm place for 15 to 20 minutes, or until the cheese melts and the dough is completely dry. Serve it hot and top it off with more fresh basil, if you want.

Prep Time: 15 minutes

Cook Time: 20 minutes

lex for efl

[thealmightym]

Enjoy the crispy, spiced goodness of vegan onion bhajis paired with cool and refreshing cucumber mint raita. This dish is perfect as an appetizer or snack for any occasion.

Ingredients: 2 large onions, thinly sliced. 1 cup chickpea flour. 1/4 cup rice flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup water. Oil for frying. 1 cucumber, grated. 1 cup dairy-free yogurt. 2 tablespoons chopped fresh mint. 1 tablespoon lemon juice. Salt to taste.

Instructions: In a large bowl, mix together chickpea flour, rice flour, ground cumin, ground coriander, turmeric powder, chili powder, baking powder, and salt. Add water gradually to form a thick batter. Add thinly sliced onions to the batter and mix well to coat them evenly. Heat oil in a deep frying pan over medium-high heat. Drop spoonfuls of the onion batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes per batch. Remove bhajis from oil and drain on paper towels to remove excess oil. In another bowl, mix together grated cucumber, dairy-free yogurt, chopped mint, lemon juice, and salt to make the raita. Serve the onion bhajis hot with cucumber mint raita on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes

Eva gonzalez

[thealmightym]

This refreshing pasta salad combines the sweetness of three different melons with the savory tang of feta cheese and the bright flavors of fresh herbs, all tossed in a simple balsamic vinaigrette. It's perfect for picnics, barbecues, or any summer gathering.

Ingredients: 8 oz bowtie pasta. 2 cups cubed watermelon. 1 cup cubed cantaloupe. 1 cup cubed honeydew melon. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh basil leaves. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the bowtie pasta package to cook it until it's al dente. Rinse and drain in cold water, then set aside to cool all the way down. Put the cubed watermelon, cantaloupe, and honeydew melon in a large bowl. The pasta should be cooked and cooled down first. Break up the feta cheese and add it to the bowl with the melon and pasta. Then add the chopped basil leaves and mint leaves. To make the dressing, mix the extra virgin olive oil and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Add the dressing to the pasta salad and mix it all together gently until it's all covered. Put the pasta salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

jai llewellyn art

[thealmightym]

Campfire spuds with onion slices are a rustic and tasty side dish that you can make while cooking outside. Along with any campfire meal, soft potatoes and caramelized onions flavored with butter and seasoning make a satisfying side dish.

Ingredients: 4 large potatoes, thinly sliced. 2 onions, thinly sliced. 4 tablespoons butter. Salt and pepper to taste. Aluminum foil.

Instructions: Set the campfire on medium heat. Put out four big pieces of foil, each big enough to hold a potato. Evenly layer the sliced potatoes and onions on top of each other in the pieces of foil. On top of each pile of potatoes and onions, put a tablespoon of butter. Add pepper and salt to taste. Seal the potatoes and onions inside each foil packet by wrapping them tightly. Put the foil packets on the campfire grill that has already been heated up. Cook for 20 to 25 minutes, flipping them over halfway through. Use a fork to poke holes in the potatoes to see if they are done. They should be soft. Watch out for steam when you open the foil packets after they're done cooking, and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

ivan bignami

[thealmightym]

Tender chicken cooked in a sweet and savory teriyaki sauce.

Ingredients: 4 boneless, skinless chicken thighs. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 1 tablespoon water. Sesame seeds and sliced green onions for garnish.

Instructions: Place chicken thighs in the slow cooker. In a bowl, mix together soy sauce, brown sugar, rice vinegar, garlic, and ginger. Pour mixture over chicken. Cover and cook on low for 4-6 hours or high for 2-3 hours. Remove chicken from slow cooker and shred with forks. In a small bowl, mix cornstarch and water to make a slurry. Add slurry to the sauce in the slow cooker and stir until thickened. Return shredded chicken to the slow cooker and stir to coat in sauce. Serve over rice garnished with sesame seeds and sliced green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

Past and Present Christchurch

[thealmightym]

This BLT Pasta Salad is a delicious take on the traditional BLT sandwich. It combines pasta with the flavors of bacon, lettuce, and tomatoes to create a filling and revitalizing meal. Ideal as a side dish for any occasion or as a picnic or barbeque item.

Ingredients: 8 ounces of pasta. 1 cup of cherry tomatoes, halved. 1 cup of lettuce, chopped. 1/2 cup of bacon bits. 1/4 cup of mayonnaise. 2 tablespoons of ranch dressing. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions until al dente. Drain and let it cool. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, chopped lettuce, and bacon bits. In a separate small bowl, whisk together the mayonnaise and ranch dressing to make the dressing. Season with salt and pepper to taste. Pour the dressing over the pasta salad and toss until everything is well coated. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy your delicious BLT Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cagriaksoy

[thealmightym]

The black beans, sweet corn, creamy avocados, and tangy lime dressing in this summer salad go so well together. This is a tasty and healthy side dish that is perfect for any summer get-together.

Ingredients: 1 can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 2 ripe avocados, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup red bell pepper, diced. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the black beans, corn, diced avocados, chopped red onion, cilantro, cherry tomatoes, and diced red bell pepper. In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy your Black Bean, Corn, and Avocado Summer Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Triangle Room Studios

[thealmightym]

You can enjoy your vegetables in a tasty way with Veggie Delight, a healthy and refreshing cocktail. The juices of carrot, cucumber, and celery, along with a little lemon and hot sauce, make a drink that is well-balanced and full of flavor.

Ingredients: 2 oz carrot juice. 1 oz cucumber juice. 1 oz celery juice. 0.5 oz lemon juice. 0.5 oz agave syrup. 2 dashes of hot sauce. 1 pinch of salt. Celery stalk and carrot stick for garnish.

Instructions: Mix lemon juice, agave syrup, hot sauce, celery juice, cucumber juice, and carrot juice in a shaker. Add a pinch of salt. Put ice in the shaker and shake it well. Strain the drink into an ice-filled glass. Put a carrot stick and a celery stalk on top to look nice. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Ancient Misteries

[thealmightym]

Enjoy these vegan chocolate hazelnut cookies that are rich and chocolatey. These cookies are a great treat for any event because they are made with hazelnut flour and cocoa powder.

Ingredients: 1 cup hazelnut flour. 1/2 cup cocoa powder. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup vegan chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Hazelnut flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt should all be mixed together in a bowl. Mix well until a dough comes together. Add chocolate chips that aren't made with milk to the dough. Take tablespoon-sized chunks of dough and roll them into balls. Put them on a baking sheet that has been lined. Press down gently on each ball with a fork to make them a little flatter. After the oven is hot, bake for 10 to 12 minutes, or until the edges are firm. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with these tasty vegan chocolate hazelnut cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

China Express

[thealmightym]

Your guests will be impressed by the delicious and eye-catching dessert known as Antoinette's Macaron Tower. These elegant French macarons can be personalized with different flavors and colors to fit your theme. They are filled with rich buttercream or ganache. Use this recipe for macaron towers to create an edible masterpiece!

Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged, room temperature. 35g granulated sugar. Food coloring optional. Flavor extracts e.g., vanilla, almond optional. Buttercream or ganache filling. Edible decorations e.g., sprinkles, edible pearls.

Instructions: Preheat your oven to 300F 150C and line baking sheets with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until fine and well combined. Sift the mixture into a large mixing bowl. In a separate bowl, whisk the egg whites until foamy. Gradually add granulated sugar while continuing to whisk. Keep whisking until you achieve stiff, glossy peaks. Gently fold the egg white mixture into the almond flour mixture in small batches. Be careful not to overmix; you want a smooth, thick batter. If desired, add food coloring and flavor extracts at this stage and fold until fully incorporated. Transfer the batter into a piping bag with a round tip. Pipe small circles about 1-inch in diameter onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets on the counter to remove air bubbles. Let the macarons rest for 20-30 minutes to develop a slight crust. Bake in the preheated oven for 15-18 minutes, or until the macarons have formed feet and are set but not browned. Remove from the oven and allow them to cool completely on the baking sheets. Once cooled, carefully peel the macarons off the parchment paper. Match up macarons of similar size for sandwiching. Fill a piping bag with buttercream or ganache and pipe a small amount onto the flat side of one macaron. Top with another macaron to create a sandwich. Repeat with the remaining macarons. Decorate the assembled macarons with edible decorations, if desired. Allow the macarons to mature in the refrigerator for 24 hours before serving for the best flavor and texture. Create a stunning macaron tower by stacking the filled macarons in tiers. Use a strong base to support the tower and arrange the macarons artistically. Serve your beautiful macaron tower as a centerpiece for special occasions!

Prep Time: 60 minutes

Cook Time: 15-18

Salon Abby

[thealmightym]

A delightfully sweet and crunchy popcorn treat that will satisfy your craving for a snack.

Ingredients: 1/2 cup popcorn kernels. 1/4 cup unsalted butter. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 teaspoon vanilla extract.

Instructions: Grind the popcorn kernels according to your favorite method. Heat a small saucepan over low heat to melt the butter. Add the sugar, vanilla extract, and salt and stir until the sugar dissolves and the mixture is well combined. Spoon the popcorn kernels into a sizable bowl and cover with the butter-sugar mixture. Gently toss the popcorn to guarantee a uniform coating. To cool and let the coating harden, spread the sugared popcorn on a baking sheet lined with parchment paper. Savor your mouthwatering Pops of corn!

Prep Time: 10 minutes

Cook Time: 5 minutes

Past and Present Christchurch

[thealmightym]

This recipe for a Copycat Chick-Fil-A Sandwich makes the famous taste of the famous fast food chain. It tastes just like the famous Chick-Fil-A sandwich, with juicy, tender chicken covered in a tasty breading, tangy pickles on top, and a soft bun to hold it all together.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup dill pickle juice. 1 cup milk. 1 large egg. 1 cup all-purpose flour. 2 tablespoons powdered sugar. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon garlic powder. 4 hamburger buns. 4 slices of dill pickle. 2 tablespoons butter. 2 tablespoons vegetable oil.

Instructions: Put the chicken breasts between two pieces of plastic wrap and press them down until they are 1/2 inch thick. Put pickle juice, milk, and egg in a shallow dish. Cover, put in the fridge for at least 30 minutes, and then add the chicken. Put flour, powdered sugar, paprika, salt, pepper, and garlic powder in a second shallow dish. Mix them together. Take the chicken out of the marinade and coat it evenly with the flour mixture. In a big skillet over medium-low heat, melt the butter and oil. Before you serve the chicken, make sure each side is golden brown and fully cooked. Take the chicken out of the pan and put it on paper towels to drain. Put chicken on the bottom half of each bun, then a slice of pickle on top, and cover with the top half of the bun. Serve right away and enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

Multidisciplinary Conference on Technology and Engineering

[thealmightym]

Spice Roasted Delicata Squash with Port Reduction has a lot of great flavors. It has tender delicata squash that has been roasted with cinnamon and nutmeg and a sweet and sour port reduction that has been drizzled on top. This side dish is simple and classy, and it only needs 4 ingredients.

Ingredients: 2 delicata squash, halved and seeded. 2 tbsp olive oil. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 cup port wine.

Instructions: Turn on the oven and heat it up to 400F 200C. Cut the delicata squash in half lengthwise and widthwise into half-moons that are 1/2 inch thick. Add the delicata squash slices to a large bowl. Add the olive oil, ground cinnamon, and ground nutmeg. Toss the squash slices until they are well covered. Place the squash slices on a baking sheet that has been lined with parchment paper so that they fall flat. Place the squash in an oven that has already been heated. Roast it for 20 to 25 minutes, or until it is soft and the edges have turned caramelized. While that is going on, heat the port wine in a small saucepan over medium-low. It will take about 10 to 15 minutes of cooking until the port is reduced by half and slightly thickened. After the squash is done roasting, put it on a serving platter and drizzle the port reduction over it. As a fancy and tasty side dish, serve the Spice Roasted Delicata Squash with Port Reduction. Have fun! This dish is great for holidays or special events because it adds a bit of sweetness and spice to your keto meal.

Prep Time: 10 minutes

Cook Time: 25 minutes

carmine rega

[thealmightym]

These Easy Lemon Jelly Donuts are a delightful vegan treat, perfect for satisfying your sweet cravings. With a zesty lemon flavor and a gooey jelly filling, they are sure to be a hit!

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup almond milk. 2 tbsp lemon juice. 1 tbsp lemon zest. 2 tbsp vegan butter, melted. 1/2 cup lemon jelly or jam. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: Put flour, sugar, baking powder, and salt in a bowl and mix them together. Put in the melted vegan butter, lemon juice, and lemon zest. Mix until it's smooth. Put vegetable oil in a deep pan and heat it over medium-low heat. Take tablespoon-sized amounts of batter and carefully drop them into the hot oil. Each donut should be fried for two to three minutes on each side, or until it turns golden brown. Take it out of the oil and let it drain on paper towels. After the donuts have cooled a bit, use a piping bag with a small nozzle to fill each one with lemon jelly or jam. Before you serve, sprinkle with powdered sugar.

Prep Time: 15 minutes

Cook Time: 15 minutes

micol fusca

[thealmightym]

A refreshing and vibrant cocktail that combines the sweetness of blackberries with the tangy zest of Meyer lemon, perfectly balanced with the botanical notes of gin.

Ingredients: 2 oz gin. 1 oz fresh blackberry puree. 0.5 oz Meyer lemon juice. 0.5 oz simple syrup. Blackberries and lemon twist for garnish.

Instructions: Put gin, blackberry puree, Meyer lemon juice, and simple syrup in a shaker. Add ice and shake well until the drink is cold. Pour into a cocktail glass that has been chilled. Add blackberries and a twist of Meyer lemon to the top.

Prep Time: 5 minutes

Cook Time: 0 minutes

MrStitchez

[thealmightym]

These Cake Batter Cookies are soft and chewy, with a sweet cake batter flavor. They're quick and simple to make, with a yellow cake mix as the base and rainbow sprinkles for a fun and colorful twist. Perfect for birthdays, parties, or whenever you want a tasty treat!

Ingredients: 1 box yellow cake mix. 1/2 cup unsalted butter, softened. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup rainbow sprinkles.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the yellow cake mix, softened butter, vegetable oil, eggs, and vanilla extract. Mix until a thick cookie dough forms. Stir in the rainbow sprinkles, distributing them evenly throughout the dough. Using your hands or a cookie scoop, form small balls of dough and place them on the prepared baking sheet, leaving some space between each cookie. Gently flatten each dough ball with the back of a spoon or your fingers. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delightful cake batter cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Infinite – Artists and Clients

[thealmightym]

These Soft Pumpkin Muffins are a delicious treat, perfect for the fall season. They are moist, full of warm spices, and have the comforting flavor of pumpkin. Enjoy them for breakfast or as a snack with your favorite hot beverage.

Ingredients: 1 3/4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1 teaspoon vanilla extract. 1/2 cup milk.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, and ginger. In a separate bowl, beat together the melted butter and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

shaina glass