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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Andes Mint Mini Cheesecakes | Recipe Hub 97

 Andes Mint Mini Cheesecakes


Andes Mint Mini Cheesecakes are a delicious and refreshing treat, perfect for mint chocolate lovers. Here's how you can make them:


Ingredients:

For the Crust:

  • 1 cup chocolate cookie crumbs (such as Oreos), finely crushed
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup chopped Andes mints (about 20 mints)

For Garnish:

  • Additional chopped Andes mints
  • Whipped cream (optional)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners.

  2. Prepare the Crust:

    • In a mixing bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter until well mixed.
    • Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.

  3. Prepare the Cheesecake Filling:

    • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract, sour cream, and heavy cream until smooth.
    • Fold in the chopped Andes mints until evenly distributed.

  4. Fill the Muffin Liners:

    • Spoon or pipe the cheesecake filling into each muffin liner, filling almost to the top.

  5. Bake:

    • Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set but the centers are slightly jiggly.
    • Remove from the oven and let cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.

  6. Chill:

    • Once cooled, refrigerate the mini cheesecakes for at least 2 hours, or until fully chilled and set.

  7. Garnish:

    • Before serving, garnish each mini cheesecake with additional chopped Andes mints.
    • Optionally, top with a dollop of whipped cream for extra indulgence.

  8. Serve:

    • Carefully remove the paper liners from the mini cheesecakes.
    • Serve chilled and enjoy these delicious Andes Mint Mini Cheesecakes!

These mini cheesecakes are a delightful combination of creamy cheesecake and refreshing mint chocolate flavor, making them perfect for any occasion. Enjoy!

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Location: United States

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