Recipes. Gordon Ramsay's Scrambled Eggs. Hot Caprese Dip. You only need three ingredients to make this fabulous snack!
And I say snack, because it is totally acceptable to make it for yourself this afternoon when your stomach starts to rumble. You know why? Because I said so. It also obviously makes a great appetizer for parties. The key is to consume it as quickly as possible. And it is super simple to make. Then throw the dish in the oven and let the cheese work it’s magic. It will look like this. It took all of my restraint to not go at the dip with just a spoon.
I might have taken a little spoonful of a taste. There really is nothing better than a spoonful of bubbly, golden cheese. Hot Caprese Dip serves 2-4 10 ounces fresh mozzarella, chopped into cubes 2 roma tomatoes, seeded and juiced 3 tablespoons freshly chopped basil (or about 1 tablespoon dried) + more for garnish Preheat oven to 375. Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. Just try to stay away. Homemade Snickers Bars. Insanity.
That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased.
They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? Nougat layer. Tainted Tuesday: Tainted Pico de Gallo. What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You.
Hope everyone had a jammin’ Cinco de Mayo. The Global Marijuana March happened to fall on Cinco de Mayo as well, I hope everyone was able to get out and show their support for the legalization of cannabis. This recipe is a little late, I probably should have done it last week, before Cinco de Mayo but oh well. It’s still a delicious, fresh appetizer sure to get you buzzin’. Since we’re not baking or cooking the pico de gallo, it’s extremely important that we decarboxylate the cannabis. 3.5 grams of high-grade cannabis, ground into a fine powder1 medium tomato, diced1 onion, finely chopped1/2 fresh jalapeno pepper, seeded and chopped2 sprigs fresh cilantro, finely chopped1 green onion, finely chopped1/2 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon pepper DIRECTIONS*Decarboxylation Process* Preheat an oven to 210 degrees F.
Keep it green and OVERGROW THE WORLD!!! Got weed questions? Avocado Mac and Cheese Recipe. My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese!
If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. If you are an avocado lover, you will go crazy for this macaroni and cheese! This avocado macaroni and cheese is so easy to make. The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. This Stovetop Avocado Mac and Cheese is all kinds of awesome! Creamy, cheesy, and easy Avocado Mac and Cheese! Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions:
Makkelijke Moussaka. Kip uit de wok met ananas en peultjes.