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JAWS eating cardboard box

JAWS eating cardboard box

Shark eating cardboard box

Shark eating cardboard box

Shark cardboard box in mouth

Shark cardboard box in mouth

Volcano erupting with an army of demon sharks

Volcano erupting with an army of demon sharks

Volcano spewing sharks into the sky

Volcano spewing sharks into the sky

Volcano exploding sharks lava

Volcano exploding sharks lava

Angry World Magma Explosion sharks

Angry World Magma Explosion sharks

A ugly dwarf

A ugly dwarf

lighthouse on an isle in sunset with light on

lighthouse on an isle in sunset with light on

White pearl color honda nsr  with caramel color main frame and details

White pearl color honda nsr with caramel color main frame and details

White pearl color honda nsr  with caramel color main frame and details

White pearl color honda nsr with caramel color main frame and details

White pearl color honda nsr  with caramel color main frame and details

White pearl color honda nsr with caramel color main frame and details

White pearl color honda nsr  with caramel color main frame and details

White pearl color honda nsr with caramel color main frame and details

White pearl color honda nsr  with caramel color main frame and details

White pearl color honda nsr with caramel color main frame and details

White pearl color honda nsr 50r with caramel color main frame and details

White pearl color honda nsr 50r with caramel color main frame and details

White pearl honda nsr 50r with caramel main frame and details

White pearl honda nsr 50r with caramel main frame and details

White honda nsr 50r with caramel main frame and details

White honda nsr 50r with caramel main frame and details

White honda nsr 50r with bronze main frame and details

White honda nsr 50r with bronze main frame and details

White honda nsr 50r with bronze main frame and details

White honda nsr 50r with bronze main frame and details

Realistic sad girl with clear slime in face

Realistic sad girl with clear slime in face

Sad girl with slime on face realistic

Sad girl with slime on face realistic

Sad girl with slime on face

Sad girl with slime on face

magma shooting sharks

magma shooting sharks

happy dog and organized green and yellow background

happy dog and organized green and yellow background

volcano eruption flying sharks

volcano eruption flying sharks

volcano eruption magma sharks

volcano eruption magma sharks

anime girl, curly hair, best quality, mixed hair color

anime girl, curly hair, best quality, mixed hair color

cartoon dog organized

cartoon dog organized

organized dog and happy puppy

organized dog and happy puppy

happy dog and organized

happy dog and organized

Summer Vegetable Pie with Ricotta, Mozzarella, and Parmigiano-Reggiano  Serves 4 to 6  1 eggplant, ¼-inch thick slices 3/4 tsp. Kosher alt 2 sweet red peppers 2 zucchinis, slice lengthwise into ¼-inch slices 1 tbsp. olive oil 1 Pastry for 10-inch double-crust pie 1 tbsp. Dijon mustard 1-cup homemade shredded mozzarella cheese  1/2 lb. fresh homemade ricotta cheese 2 eggs 1/4-cup chopped fresh basil, (or 1-1/2 tsp. dried) 1/4 tsp. dried marjoram, (approx.) 1 pinch pepper 3/4-cup (175 mL) grated Parmigiano-Reggiano cheese 1 egg white, beaten Marjoram (for garnish)  Place eggplant slices in colander and sprinkle with 1/2 tsp. (2 mL) of the salt. Let stand for 30 minutes; rinse and pat dry.  Meanwhile, on greased grill over high heat, grill sweet peppers, turning occasionally, for about 20 minutes or until charred all over. Place in bowl, cover and set aside. Grill zucchini slices on greased grill over high heat for about 5 minutes or until tender and lightly browned. Lightly brush cut sides of eggplant with oil; grill for about 5 minutes on each side or until tender. Chop vegetables into bite-size pieces; let cool completely.  Roll out half of the pastry and fit into a 10-inch pie plate; brush mustard over crust. Sprinkle with 1/2-cup of the mozzarella, half of the peppers, zucchini and eggplant. Combine ricotta, eggs, and basil, remaining salt, 1/4 tsp. marjoram, pepper, remaining mozzarella and 1/2-cup of the Parmigiano-Reggiano cheese. Spread evenly over vegetables. Top with remaining vegetables and sprinkle with remaining ¼-cup of Parmigiano-Reggiano. Moisten pastry rim with water. Roll out remaining pastry and place over filling. Seal, trim and flute edges. Brush with egg white; sprinkle with more marjoram. Cut three slashes in top crust.  Bake in 425 F oven for 40 minutes or until golden. Serve warm or at room temperature. (Can be covered and refrigerated for up to 1 day.)

Summer Vegetable Pie with Ricotta, Mozzarella, and Parmigiano-Reggiano Serves 4 to 6 1 eggplant, ¼-inch thick slices 3/4 tsp. Kosher alt 2 sweet red peppers 2 zucchinis, slice lengthwise into ¼-inch slices 1 tbsp. olive oil 1 Pastry for 10-inch double-crust pie 1 tbsp. Dijon mustard 1-cup homemade shredded mozzarella cheese 1/2 lb. fresh homemade ricotta cheese 2 eggs 1/4-cup chopped fresh basil, (or 1-1/2 tsp. dried) 1/4 tsp. dried marjoram, (approx.) 1 pinch pepper 3/4-cup (175 mL) grated Parmigiano-Reggiano cheese 1 egg white, beaten Marjoram (for garnish) Place eggplant slices in colander and sprinkle with 1/2 tsp. (2 mL) of the salt. Let stand for 30 minutes; rinse and pat dry. Meanwhile, on greased grill over high heat, grill sweet peppers, turning occasionally, for about 20 minutes or until charred all over. Place in bowl, cover and set aside. Grill zucchini slices on greased grill over high heat for about 5 minutes or until tender and lightly browned. Lightly brush cut sides of eggplant with oil; grill for about 5 minutes on each side or until tender. Chop vegetables into bite-size pieces; let cool completely. Roll out half of the pastry and fit into a 10-inch pie plate; brush mustard over crust. Sprinkle with 1/2-cup of the mozzarella, half of the peppers, zucchini and eggplant. Combine ricotta, eggs, and basil, remaining salt, 1/4 tsp. marjoram, pepper, remaining mozzarella and 1/2-cup of the Parmigiano-Reggiano cheese. Spread evenly over vegetables. Top with remaining vegetables and sprinkle with remaining ¼-cup of Parmigiano-Reggiano. Moisten pastry rim with water. Roll out remaining pastry and place over filling. Seal, trim and flute edges. Brush with egg white; sprinkle with more marjoram. Cut three slashes in top crust. Bake in 425 F oven for 40 minutes or until golden. Serve warm or at room temperature. (Can be covered and refrigerated for up to 1 day.)

Schrödinger's cat

Schrödinger's cat