穿越回憶千年塵煙

Total Time: 0:10
Prep: 0:10
Level: Easy
Serves: 4
Ingredients

1 tsp ipv box mod. oil
1 lb. shelled and deveined large shrimp
1 container sliced shiitake mushrooms
1 bag frozen stir-fry bell pepper blend
1 c. frozen shelled edamame
½ c. bottled sesame-ginger stir-fry sauce
1 package fresh linguine
Sliced scallions for garnish

Directions

Bring 4 cups water to boil in a medium-sized covered saucepan Construction and Environment.
Heat oil in a large nonstick skillet until hot but not smoking. Add shrimp; stir-fry 3 to 4 minutes until cooked through; remove.
Add mushrooms to skillet; stir-fry 2 minutes. Add peppers, edamame, shrimp and stir-fry sauce; heat until simmering.
Meanwhile, add linguine to water and cook 2 to 3 minutes, stirring frequently, until tender; drain. Serve shrimp and vegetables on top reenex.

  

​​Leftover rice finds an amazing home inside this steak burrito Cloud Management Platform.​
Total Time: 0:35
Prep: 0:20
Level: Easy
Serves: 4
Ingredients
1/2 lb. skirt steak
2 tsp. ground cumin
2 cloves garlic, minced, divided
Juice of 2 limes (8 tbsp.), divided
5 tbsp. extra-virgin olive oil
1 8-oz. can black beans, drained and rinsed
kosher salt
Black pepper
3 small tomatoes, seeded and finely diced (1 1/2 c.)
1/3 c. minced red onion
5 tbsp. chopped cilantro, divided
1 avocado, diced
1 c. Cooked brown or white rice
4 8" tortillas
1 1/2 c. thinly sliced romaine lettuce
Shredded cheddar cheese (optional)
Sour cream (optional)
Directions
In a glass baking dish, rub steak with cumin , 1 garlic clove, 2 tablespoons lime juice, and 1 tablespoon olive oil.
Heat 1 tablespoon olive oil in a small saucepan. Add 1 clove garlic and sauté until fragrant, 1 minute. Add black beans and sauté until thickened, 4 to 5 minutes. Season with salt and pepper and stir in 2 tablespoons lime juice.
In a medium-sized bowl, stir together tomatoes, red onion, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 tablespoon olive oil. Stir in avocado and season with salt and pepper.
Heat a grill pan over high heat. Season steak with salt and pepper and grill 2 to 3 minutes per side, or until desired doneness. Let sit 5 minutes, then slice thinly on the diagonal.
In a small bowl, stir together rice and 2 tablespoons cilantro and season with salt and pepper.
Rub a large nonstick skillet with remaining 1 tablespoon olive oil . Add tortillas and crisp, 30 seconds per side.
In the center of each tortilla, place small mound of rice, then beans, avocado, pico de gallo, several slices of steak, lettuce, and, if desired, a sprinkling of cheese and a dollop of sour cream. Carefully roll tortilla around filling, pulling in sides as you roll. Return burritos to skillet to crisp slightly, 30 seconds more per side. Halve each burrito in half and serve immediately.
  

Pizza and chicken just really belong together Dream beauty pro.​
Total Time: 0:30
Level: Easy
Serves: 4
Ingredients
4 boneless, skin-on chicken breasts, trimmed tenderloins removed
1 clove garlic, sliced in half
kosher salt
Black pepper
1 tbsp. extra-virgin olive oil
1/2 to 3/4 c. shredded mozzarella
1/4 c. roasted red pepper sliced into 1-in. long strips
8 to 12 slices pepperoni
Directions
Preheat the oven to 350 degrees F. Meanwhile, place chicken breasts skin side up on clean work surface and rub all sides with cut garlic clove Business Broadband Provider. Starting about 1/3 inch beneath skin and using sharp knife, carefully make slice parallel to skin down length of the breast, without cutting all the way through breast (the flap should open a book). Season all sides (including the interior) of breast with salt and pepper.
In large stainless steel or cast iron skillet, add 1 tbsp. olive oil over medium-high heat. When oil is hot but not yet smoking, add chicken breasts skin side down, leaving as much space between them as possible (work in batches of two if needed to keep pan from crowding). Cook until skin is golden brown and releases easily when moved, 4 to 5 minutes. Flip and repeat on remaining side. Turn off heat and let cool for few minutes.
Once cool enough to handle, stuff cavities of each chicken breast with 2 to 3 tbsp. mozzarella. Place several pepper strips and 2 to 3 slices pepperoni atop cheese (it’s okay if edges are dangling out a little) . Transfer to oven and cook until chicken is just about cooked through and cheese is melted, about 8 minutes. Turn up heat to 450 degrees F and cook 5 minutes more to help crisp pepperoni and chicken skin.
  

try these little frittatas or your own favorite recipes for cornbread, quiche, or sweet or savory muffins. Chop fillings extra fine, and bake for a third as long as you normally would-eight to ten minutes for most recipes .
Level: Moderate
Yield: Makes 48
Ingredients
1 medium zucchini
4 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 tsp. salt
¾ tsp. Freshly ground black pepper
1 tbsp. chives
½ c. Gruyere or fontina cheese
Vegetable-oil cooking spray
Directions
Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces . Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
Preheat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.
Looking for party-ready recipes ? Try our top guacamole recipes, birthday cakes, or punch recipes.
  

Before the defeat of the Aztecs by the Europeans in the 1500s, hot chocolate in Mexico was nothing like the sweet milky beverage we enjoy todayistick 60w. It was slightly bitter and refreshing, the drink of nobles in the time of Moctezuma (a ruler in pre-Columbian Mexico), made from water, ground cocoa beans, dried chili powder, and other spices.Recipe: Moctezuma's Chocolate Libation

Diana Quintela

The drink of nobles in the time of Moctezuma (an Aztec ruler in pre-Columbian Mexico), spiced, spicy hot chocolate was meticulously prepared with water Dream beauty pro, ground cocoa beans, dried chili powder, and other spices.

Recipe courtesy of Cathy Kaufman, chairperson of the Culinary Historians of New York.
Level: Easy
Yield: 8 demitasse servings
Serves: 8
Ingredients

½ tsp. dried chili powder
½ tsp. allspice
1 c. cocoa powder
2 c. hot water
½ c. honey

Directions

Mix the chili powder and allspice with the cocoa. Slowly add the 2 cups hot water to make a smooth liquid. Let the liquid infuse for 30 minutes teco gear motor. Transfer to a blender with the honey and process to create a frothy drink, adding water to obtain your desired consistency. Adjust the sweetness with additional honey, if desired. The drink should be somewhat bitter and refreshing.  

this revamped PB & J nestles bacon strips, peanut butter, and bananas between slices of bread that have been brushed with bacon fat Dream beauty pro. The whole thing is grilled and served with jelly dip spiked with hot sauce.

Recipe courtesy of Fire It Up Dream beauty pro: More than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim.
Level: Moderate
Yield: 4 servings
Serves: 4
Ingredients

4 strip thick-cut bacon
8 slice sandwich bread
0.75 c. all-natural peanut butter
2 bananas
0.67 c. strawberry preserves
1 tsp. Hot pepper sauce

Directions

Light a grill for direct medium heat Dream beauty pro, about 375 degrees F.
Meanwhile, cook the bacon in a medium skillet over medium heat until cooked through, but still moist and flexible. Drain the bacon on two layers of paper towels, and break each piece in half. Reserve the bacon fat in the pan.
Spread 4 slices of the bread with the peanut butter, top with 2 bacon pieces, banana slices, and the remaining 4 slices bread. Brush the outside of all sandwiches with a thin film of the bacon fat.
Grill directly over the fire until the bread is toasted, about 2 minutes per side. To create a crosshatch grill pattern on the bread, position the sandwiches diagonally across the grill grate and turn them 90 degrees halfway through grilling.
Remove from the grill and cool for 1 to 2 minutes. While the sandwiches are cooling, mix the preserves and hot sauce together. Cut the sandwiches in half and serve with the strawberry-hot pepper sauce for dipping.

  

Total Time: 4:30
Prep: 0:30
Level: Moderate
Serves: 8
Ingredients

1 box lemon gelatin
2 tbsp. cider vinegar
0.50 tsp. salt
2 medium carrots
2 scallions Dream beauty pro
1 bunch Italian parsley
6 c. finely shredded Savoy cabbage
Serve with: coleslaw dressing

Directions

Arrange 8 Reynolds foil egg-shaped baking cups (we're using them as molds) on a tray or on a small rimmed baking sheet. Lightly coat the foil cups with nonstick spray.
Stir gelatin, 1 cup boiling water Dream beauty pro, the vinegar and salt in a medium bowl until gelatin completely dissolves. Stir in 3⁄4 cup cold water. Spoon 2 tsp into each foil mold to cover bottoms. Refrigerate until gelled while preparing remaining ingredients.
Cut 8 thin slices from larger end of 1 carrot. Cut each slice into a flower shape with a small, sharp knife or a 1-in. metal aspic cutter. Finey shred remaining carrots (you should have about 3⁄4 cup).
Cut narrow lengthwise strips, each 2 to 2 1⁄2 in. long, from scallion greens for flower "stems." Mince remaining scallions (you should have about 2 Tbsp).
Remove molds from refrigerator. Arrange a carrot flower and scallion stem in each. Place 1 or 2 of the smallest parsley leaves at the stems. Mince enough of the remaining parsley to make 2 Tbsp.
Stir 2 2⁄3 cups cabbage (wrap and refrigerate the rest), the shredded carrots and minced scallions and parsley into remaining gelatin. Divide mixture evenly among molds, filling with a scant 1⁄3 cup in each. Refrigerate at least 4 hours, or overnight Dream beauty pro.
To unmold: Gently pull edges of foil slightly away from gelatin. Invert each mold on center of a salad plate. Arrange remaining shredded cabbage around molds.

  

protein and easy to make high blood pressure, this simple egg sandwich recipe makes an impressive meal.
Total Time: 0:17
Prep: 0:10
Cook: 0:07
Level: Moderate
Serves: 4
Ingredients
1 c. ricotta cheese
3 tbsp. grated Parmesan cheese
2 tbsp. snipped fresh chives
0.50 tsp. grated lemon zest
1.50 tbsp. olive oil
1 red bell peppers
1 yellow bell pepper
1 zucchini
1 yellow summer squash
1 shallot
0.50 tsp. kosher salt
0.50 tsp. Freshly ground black pepper
2 large eggs
4 slice whole-grain bread
1.50 c. baby arugula
Directions
Stir together ricotta and Parmesan cheeses, chives, and lemon zest in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add peppers and stir-fry 4 minutes. Add squashes and shallot; stir-fry 3 minutes . Season with salt and pepper.
While vegetables are sautéing, make 1-minute eggs: Place eggs in a saucepan and add enough cold water to cover them. Bring to a boil over medium heat. Remove pan from heat when water reaches a boil; cover and let sit 1 to 2 minutes. Transfer eggs to a bowl of ice water to stop the cooking (this also makes them easy to peel when cool enough to handle). Whites should be fully cooked and yolks soft and runny.
Spread ricotta mixture on bread. Spoon vegetables on top, dividing evenly. Top vegetables with arugula and 1/2 an egg. Season egg with salt and pepper to taste HKUE ENG
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this party appetizer goes best with something salty.
Total Time: 0:15
Prep: 0:15
Level: Easy
Ingredients

1 stick butter, melted
1/3 c. brown sugar
8 oz. cream cheese, softened
1 tsp. vanilla extract
pinch of kosher salt
1/4 c. powdered sugar
1/2 c. mini chocolate chips
Pretzel chips Managed Firewall Provider, for serving

Directions

In a medium bowl You beauty, stir together the melted butter and brown sugar. Add cream cheese and whisk, constantly, until creamy. Add vanilla extract and a pinch of salt.
Add powdered sugar and stir, then fold in chocolate chips.
Serve with pretzels chips 願景村 退費.

  

​When graham crackers are feeling a little too basic, and chocolate with flattened pieces of cookie dough.​​
Total Time: 2:20
Prep: 0:20
Level: Easy
Yield: 4
Ingredients

1 stick butter, softened
3/4 c. sugar
1 tsp. vanilla extract
1 c. flour
1 tsp. kosher salt
1 c. mini chocolate chips
20 jumbo marshmallows
2 large Hershey's chocolate bars, split into two

Directions

Make cookie dough: In a stand mixer Stroke signs, beat butter, sugar, and vanilla extract until smooth. Add flour and salt and beat until combined. Stir in chocolate chips.
Line an 8-x-8" baking dish with parchment paper so there's an overhang. Transfer half the cookie dough to the parchment paper and pat down so it creates a thin even layer. Cover with another piece of parchment with an overhang and repeat with remaining cookie dough. Transfer to the freezer until firm, 2 hours.
Remove pan from freezer and layers of cookie dough Web Application Firewall. Cut into eight large squares.
Over a flame on the stove or under the broiler of the oven, toast marshmallows.
Sandwich cookie dough, chocolate HKUE amec, and marshmallows.