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Orange Creamsicle Dip

Serve this with vanilla wafers, and every bite will remind you of summertime—even if it's mid-January outside.
Total Time: 0:05
Prep: 0:05
Level: Easy
Yield: 8
Serves: 8

1 block cream cheese (8 ounces), softened
8 oz. marshmallow Fluff
1 can mandarin oranges, drained
zest from 1 orange (optional)
1 c. frozen whipped topping, like Cool Whip
1 package vanilla wafers, for dipping


Using an electric mixer, beat cream cheese and Marshmallow Fluff until thoroughly combined, about 1 minute.
Fold in mandarin oranges, zest and whipped topping.
Serve chilled with vanilla wafers (or whatever dippers you find most appealing).  

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Grilled Chicken Caprese

Ingredients electric motor manufacturers

1 tbsp. red wine vinegar
3 tbsp. plus 2 tsp. olive oil
kosher salt
Black pepper
1 small shallot, finely chopped
1 c. corn kernels (from 1 large ear, or frozen and thawed)
1 pt. mixed-color grape or cherry tomatoes, halved
4 6-oz. boneless, skinless, chicken breasts
2 lb. mixed-color medium and large tomatoes, sliced
1/4 c. small fresh basil leaves

Directions aveeno baby hk

Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the vinegar, 3 tablespoon oil and 1/2 teaspoon each salt and pepper; stir in the shallot. Add the corn and grape tomatoes and toss to combine; set aside.
Rub the chicken with the remaining 2 teaspoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until just cooked through, 4 to 6 minutes per side.
Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top, then sprinkle with the basil aveeno baby hk.


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Soy-Glazed Salmon with Garlicky Kale and Rice

Ingredients reenex

1 c. brown rice
kosher salt
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1 1/4 lb. salmon (whole pieces or fillets)
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
2 cloves garlic, thinly sliced
2 bunches Tuscan Kale, chopped
Lemon wedges, for serving

Directions Shopping in Hong Kong

In a small saucepan with a tight-fitting lid, combine rice, 1? cups water, and a generous pinch of salt. Bring to a boil, then reduce heat and simmer, covered,18 minutes. Remove from heat and steam with lid 5 minutes more. Fluff with a fork.
Meanwhile, in a small bowl, whisk together soy sauce, honey, mustard, and lemon juice. Place salmon skin-side down in a baking dish and drizzle with olive oil. Season with salt and pepper and pour over half the sauce.
Heat a grill pan over high heat. Grill salmon skin side-up, 4 minutes, then flip and brush with remaining sauce. Grill until cooked through, 4 to 5 minutes more.
In a large skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Cook garlic until fragrant and beginning to turn golden, 2 minutes. Add kale and cook until beginning to wilt, 4 minutes. Season with salt and pepper.
Serve salmon with kale, brown rice, and lemon Bo Ying Compound Eu Yan Sang.


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Sticky Drumsticks with Scallion Couscous

Ingredients reenex

2 c. low-sodium chicken broth
2 c. couscous
kosher salt
1/2 c. scallions, chopped
2 lb. chicken drumsticks
1/4 c. soy sauce
4 cloves garlic, minced
1 tbsp. grated fresh ginger
1 tsp. crushed red pepper flakes
1/4 c. sugar
1/4 c. honey
1 lime, cut into wedges
1/4 c. fresh cilantro, chopped

Directions Travel Agents Hong Kong

In a medium saucepan, bring chicken broth to a boil. Stir in couscous, 1 teaspoon salt, and 1/4 cup scallions. Cover and remove from heat. Let sit 5 minutes, then fluff with fork.
Meanwhile, in a cast-iron skillet over medium-high heat, combine drumsticks, 1 cup water, soy sauce, garlic, ginger, red pepper flakes and sugar and bring to a boil, then reduce heat to a simmer and cook, flipping chicken to evenly coat in marinade and prevent burning, until cooked through, 25 minutes.
Transfer chicken to a plate and add honey to skillet. Cook until it resembles a sticky glaze, 3 to 4 minutes. Return chicken to skillet and top with a squeeze of lime. Garnish with remaining 1/4 cup scallions and cilantro. Serve immediately with couscous Bo Ying Compound Eu Yan Sang.


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Cheesy Spinach-Artichoke Quesadillas

Ingredients hong kong day tour

4 tbsp. extra-virgin olive oil
1 clove garlic, minced
1 large shallot, minced (about 1/3 cup)
1 5-ounce container baby spinach (5 to 6 cups)
1 14-ounce can artichoke hearts, drained and chopped
1/2 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper
1/2 c. oil-packed sundried tomatoes, drained and chopped
2 tbsp. chopped fresh parsley
2 tsp. red wine vinegar
2 c. Shredded Monterey Jack
8 8 flour tortillas

Directions Bo Ying Compound Eu Yan Sang

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and ½ the shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 3 minutes. Add artichoke hearts and red pepper flakes and cook 2 minutes. Season with salt and pepper.
Transfer mixture to a strainer and push down with a wooden spoon (or paper towels) to remove any extra liquid.
In a small bowl, stir together sundried tomatoes, remaining 1/2 shallot, parsley, red wine vinegar, and 1 1/2 tablespoons olive oil. Season with salt and pepper.
Spread tortillas out on a clean work surface. Spread ¼ of spinach filling on 4 tortillas and cover each with ½ cup cheese. Place remaining tortillas on top of filling. Brush outside of tortillas with remaining olive oil.
Cook quesadillas in a large nonstick pan over medium-high heat until golden and cheese is melty, 2 to 3 minutes per side. Cut into wedges and serve skin care product.  

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plus more for garnish


Preheat the oven to 400 degrees F. Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and bake for 8 minutes or until golden brown and crisp. Let cool.
In a food processor, combine mint, parsley, basil, lemon juice, and sugar. Pulse until combined. With the motor running, slowly add ? cup olive oil in a steady stream until smooth. Season with salt and pepper you find ORM.
Roughly crumble pita crisps. In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita. Drizzle with vinaigrette and serve immediately.(Alternately, add tomatoes, cucumber, feta, olives, and pita to a large bowl, drizzle with vinaigrette, and toss gently to combine.)


1 1/2 c. Heavy cream, whipped
12 oz. cream cheese, softened
1/2 c. sugar
1/2 c. Nutella, plus more for drizzling Dr-max
1 graham cracker pie crust (store-bought or homemade)


In a large bowl, combine whipped heavy cream with softened cream cheese and sugar and stir until completely combined. (If cream cheese clumps remain, transfer mixture to a stand mixer or use a hand mixer.
Fold in Nutella.
Pour mixture into prepared pie crust, smoothing over top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 4 hours grad din.
When ready to serve, drizzle with Nutella.


1 1/2 c. Heavy cream, whipped
12 oz. cream cheese, softened
1/2 c. sugar
1 c. chopped Reese's, plus more for garnish
1/2 c. peanut butter
1 graham cracker pie crust (store-bought or homemade)


In a large bowl, combine whipped heavy cream with softened cream cheese and sugar and stir until completely combined. (If cream cheese clumps remain, transfer mixture to a stand mixer or use a hand mixer.
Fold in chopped Reese's and peanut butter.
Pour mixture into prepared pie crust, smoothing over top with a rubber spatula. Top with more chopped Reese's, cover with plastic wrap, and refrigerate until firm, at least 4 hours.

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cut out center of the patty


1 chicken breast, pou hong kong services apartmentnded out to an even thickness
2 c. buttermilk
2 c. all-purpose flour
2 tsp. + 1/4 tsp. Kosher salt
1 tsp. cayenne
Vegetable oil, for frying
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs, divided
1/4 c. + 1/2 tbsp. butter, melted
1 tbsp. honey
1 tbsp. Hot sauce


Place chicken in 1 cup buttermilk and allow to ma Things to do in Hong Kongrinate overnight
Prepare dredge for chicken by combining 1 cup flour with 2 tsp. salt and cayenne. Remove chicken from buttermilk and coat in flour mixture. Place chicken back in buttermilk and then back into flour for second coating. Heat oil to 350 degrees F and fry chicken for 5 to 7 minutes or until internal temperature of 165 degrees F is reached. Set aside.
To make waffles, combine 1 cup flour, sugar, baking powder, baking soda, and 1/4 tsp. salt in large bowl and whisk together. In separate bowl combine 1 lightly beaten egg, 1 cup buttermilk, and 1/4 cup melted butter. Pour wet ingredients into dry ingredients and whisk together to form batter. Pour about 1/3 cup (exact amount will depend on your waffle iron) batter onto waffle iron and cook for 3 to 4 minutes until golden brown and crisp*.
Melt butter in pan over medium-low heat and crack in remaining egg. Fry until white is set and yolk is still runny. In small bowl, combine honey and hot sauce.
To build sandwich, place chicken on waffle and drizzle with hot sauce mixture. Top with fried egg and another waffle.


1/3 lb. ground chuck (per burger)
kosher salt
Black pepper
2 tbsp. butter, divided
1 egg
1 slice cheddar cheese
1/2 c. shredded hashbrowns
1 tbsp. ketchup
Burger bun


Form beef into ball and flatten into burger shaped patty. Using small glass, cut out center of the patty to form a donut shaped burger. Season with salt and pepper.
Preheat cast-iron skillet to medium high heat and melt in 1 tbsp. butter. Place burger se reenex cpsasoned side down and season the other side. Cook for 2 minutes on first side then flip. After the flip, crack egg into center of burger. Cover pan with lid and cook until white has set. When burger is done, immediately top with cheese so it will melt.
Melt remaining butter in separate pan over medium high heat and add in shredded hashbrowns. Fry until golden brown and crispy.
Place bun, cut side down, in pan used to cook burgers. Toast until lightly browned.
To build burger, spread ketchup on bottom bun then place burger on top. Top burger with hashbrowns and top bun. Slice burger in half to reveal egg inside.  

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Season with salt and pepper

Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.
On a floured work surface, roll out puff pastry to 1/4" thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.
Spoon chicken filling into four ram Conference organisersekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.
In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.
Bake until pastry is puffed and golden, 15 to 18 minutes.


1 lb. small sweet potatoes (about 2), cut into 2 1/2-in.-long wedges
1 medium red onion, cut into 1/2-in.-thick wedges
3 tbsp. olive oil
kosher salt
Black pepper
1 10-oz package mushrooms, halved
1 1/2 lb. sirloin steak (about 3/4-in. thick), trimmed and cut into 4 pieces
1/2 c. dry white wine
1/4 c. heavy cream
1 tsp. Dijon mustard
1 tbsp. chopped fresh tarragon


Heat oven to 425 degrees F. On a large rimmed bak services apartment hong konging sheet, toss the sweet potatoes and red onion with 1 tablespoon oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes. Scatter the mushrooms on the pan and drizzle with 1 tablespoon oil. Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes.
Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to plates and cover with foil.
Add the wine to the pan and cook, scraping up any brown bits, for 30 seconds. Add the cream and mustard and simmer until slightly thicke reenex
ned, 1 to 2 minutes. Season witha pinch of salt and 1/2 teaspoon pepper, then stir in the tarragon. Spoon over the steaks and serve with the vegetables.


1 tube crescent rolls
3/4 lb. lean ground beef
1 tbsp. Taco Seasoning
1/4 c. sour cream
3 scallions, thinly sliced
1/2 c. shredded pepper jack
1/2 c. shredded Cheddar  

Posted by 提寺は誇れる寺なり at 12:04Comments(0)


slightly charred and tender


1 lb. pizza dough
3 tbsp. olive oil
2 small eggplants (about 1 lb total)
2 medium tomatoes (about 1 lb total)
Kosher salt and pepper
? c. fresh basil leaves
? c. ricotta cheese


Heat grill to medium. Shape the pizza dough into two 10-in. rounds. Place on a baking sheet and brush top of each round with 1 tsp of the oil.
Brush the eggplant slices and tomato wedges with 2 Tbsp of the oil and season with 1/4 tsp each salt and pepper. Grill the eggplant, covered, until slightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes until slightly charred, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Place the pizza dough oiled side down on the grill and cook, covered, until the tops begin to bubble and the bottoms become crisp, about 2 minutes. Brush the tops of the dough with the remaining 2 tsp oil. Turn over and grill until golden brown and crisp, about 2 minutes more.
Transfer the grilled dough back to the baking sheet or to a cutting board. Top with the eggplant, tomatoes and basil. Dollop with the ricotta and sprinkle with pepper, if desired.


1 c. all-purpose flour
1 c. whole wheat flour
1 tbsp. baking powder
1 tsp. pumpkin pie spice
? tsp. baking soda
? tsp. salt
1 c. whole milk
? c. pumpkin purée
3 tbsp. brown sugar
2 large eggs
2 tbsp. vegetable oil
Whipped topping
chocolate chips


In large bowl, whisk all-purpose flour and whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt.
In small bowl, whisk whole milk, pumpkin purée, brown sugar, eggs, and vegetable oil; stir into flour mixture until almost smooth.
Lightly grease 12-inch nonstick skillet; heat on medium until hot. In batches, scoop batter by 1/4-cupfuls batter into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. Turn; cook 2 minutes or until golden.
Drizzle with syrup. Create "ghosts" with whipped topping; add chocolate chip "eyes."

snow and ice melt also not palm sand I fall for the world wrapped around the fingers the counter is cool only from the open choose a hug the sun live in the present moment people a playful big waves out just


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garlic and pulse until


1 1/2 c. black beans
1/4 c. finely chopped cilantro
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. cayenne
1 clove garlic
1 c. cooked quinoa, cooled
kosher salt
Black pepper
1 large egg, lightly beaten
1/2 c. mayonnaise
1 1/2 tsp. old bay
1 tsp. lemon juice
1/2 tsp. Hot sauce
1 tbsp. extra-virgin olive oil
4 whole-wheat hamConference organisersburger buns, toasted
Avocado slices, for serving
Mango slices, for serving
Arugula, for serving


Preheat oven to 375 degrees F.
In a food processor, combine beans, cilantro, cumin, coriander, cayenne, and garlic and pulse until well combined but still slightly chunky. Transervices apartment hong kongsfer mixture into a large bowl and add cooked quinoa. Season with salt and pepper.
Add egg into bean mixture until fully combined. Using your hands, divide mixture into 4 balls. Place on a large plate and gently flatten slightly to form patties. Cover with plastic wrap and transfer to the fridge for 10 minutes.


1 1/2 c. graham cracker crumbs (about 10 full sheet graham crackers)
6 tbsp. unsalted butter, melted
1/3 c. granulated sugar


12 oz. semi-sweet chocolate, coarsely chopped
1/4 c. unsalted butter, cubed
1 c. heavy cream or heavy whipped cream

Marshmallow Topping

2 egg whites, at room temperature
1/2 c. granulated sugar
1/8 tsp. cream of tartar
1 tsp. pure vanilla extract


Preheat oven to 350 degrees F.
Make the crust: Using a food processor or blender, grind graham crackers into crumbs. (Alternatively, you can crush them in a plastic bag with a rolling pin.) In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar with a rubber spatula until comreenexbined. (The mixture will be thick, coarse, and sandy.) Press crumbs evenly into each tartlet pan, making sure the crust is tight and compact. Pre-bake crusts for 10 minutes, then let cool.
Make the filling: Place chocolate and butter in a large bowl and set aside. In a small saucepan over medium-low heat, heat heavy cream. Whisking constantly, bring to a slow boil. Once it begins to boil, immediately remove from heat and pour over chocolate. Using a wooden spoon, slowly stir until chocolate and butter are completely melted and ganache is smooth.  

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