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Konawolf Fansub - Martina Tonello - Two Johns - OS Turanj - Hanger Clinic

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These French Dip Burgers are a tasty take on the classic French Dip sandwich. They come on toasted buns with a flavorful au jus sauce for dipping and are topped with Swiss cheese and caramelized onions.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices Swiss cheese. 1 onion, thinly sliced. 2 cups beef broth. 2 tbsp Worcestershire sauce. 2 cloves garlic, minced. 2 tbsp butter. 1 tbsp olive oil.

Instructions: Make 4 patties out of the ground beef that are all the same size. Add pepper and salt. In a pan, heat the olive oil over medium-high heat. Put in the patties and cook for 4 to 5 minutes on each side, or until done the way you like it. Take the patties out of the pan and set them aside. Add butter to the same pan and cook the onions for 8 to 10 minutes, until they turn caramelized. Put the patties back in the pan. Put a slice of Swiss cheese on top of every patty. Add Worcestershire sauce, beef broth, and minced garlic to the pan. Bring to a low boil, then cook until the patties are hot and the cheese is melted. Warm up the hamburger buns. Put a patty on each bun with onions that have been caramelized and cheese that has melted. Serve with au jus sauce from the pan on the side to dip the meat in.

Prep Time: 15 minutes

Cook Time: 20 minutes

Newhall Aquarium

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Indulge in this delicious Paleo-friendly dish that replaces traditional pasta with roasted spaghetti squash. The combination of savory bacon, fresh spinach, and creamy goat cheese creates a mouthwatering meal that's both satisfying and nutritious.

Ingredients: 1 medium spaghetti squash. 6 slices of paleo-friendly bacon, chopped. 2 cups fresh spinach leaves. 1/2 cup crumbled goat cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Set the oven temperature to 375F 190C. Scoop out the seeds after cutting the spaghetti squash in half lengthwise. Apply a thin layer of olive oil inside and sprinkle with salt and pepper. After placing the squash halves face down on a baking sheet, roast them for 35 to 40 minutes, or until the flesh is easily scraped with a fork to form "spaghetti" strands. As the squash roasts, crisp up the chopped bacon in a big skillet set over medium heat. After taking the bacon out of the skillet, drain any excess grease by placing it on a plate covered with paper towels. Put aside. Add the minced garlic to the same skillet and cook for about 30 seconds, or until fragrant. After adding the fresh spinach to the skillet, saut it for two to three minutes, or until it wilts. When the spaghetti squash is cooked, scrape the flesh into "spaghetti" strands and add them to the skillet along with the garlic and spinach using a fork. Reintroduce the cooked bacon to the skillet and combine all the ingredients. For complete heating, cook for a further two to three minutes. Take the skillet off of the burner and cover it with the crumbled goat cheese. Allow it to slightly melt. If desired, garnish with fresh basil leaves. Enjoy your Paleo spaghetti squash with goat cheese, bacon, and spinach while it's still hot!

Prep Time: 15 minutes

Cook Time: 40 minutes

Mural Stalk

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This Caesar Angel Hair pasta recipe offers a quick and flavorful twist on a classic dish. The creamy Caesar dressing adds richness while the garlic-infused oil enhances the aroma and taste. It's a perfect option for a simple yet satisfying meal.

Ingredients: 8 oz angel hair pasta. 2 tbsp olive oil. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup Caesar dressing. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook angel hair pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Toss the cooked pasta in the oil that has garlic in it after adding it to the pan. Add Caesar dressing and grated Parmesan cheese, and toss the pasta until it is well covered. Add pepper and salt to taste. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 10 minutes

Kids in Christ's Kingdom

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A delicious drink with the delicate flavor of honeysuckle mixed with the sourness of lemon juice and the herbal notes of gin.

Ingredients: 2 cups honeysuckle flowers. 2 cups water. 2 cups sugar. 2 ounces gin. 1 ounce honeysuckle simple syrup. 1/2 ounce lemon juice. Ice cubes. Lemon twist, for garnish.

Instructions: Honeysuckle flowers, water, and sugar should all be mixed together in a saucepan. Bring to a boil and stir until the sugar is gone. Turn down the heat and let it cook for 5 minutes. Take it off the heat and let it cool down. Take the flowers out of the syrup and put it in a bottle. Gin, honeysuckle syrup, lemon juice, and ice cubes should all be mixed together in a cocktail shaker. Shake it well, then strain it into an ice-filled glass that is already cold. Put a lemon twist on top. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 5 minutes

Metaphysical Approach to Religions through Symbol

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Fresh peas, sweet mango, and fragrant mint make a wonderful spring salad that is full of color and flavor. When you mix soft peas, juicy mango, and a hint of mint, you get the perfect balance of sweet and savory. With its tangy olive oil and lemon dressing, this salad is a real treat for spring.

Ingredients: 2 cups fresh peas. 1 ripe mango, diced. 1/4 cup fresh mint leaves, chopped. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Blanch the fresh peas for two to three minutes in boiling water, then put them right into an ice bath to cool down. Remove the water and set it aside. Blanch the peas and put them in a large salad bowl. Add the diced mango, chopped mint leaves, finely chopped red onion, and crumbled feta cheese. Mix the lemon juice and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Pour the dressing over the salad and toss it gently to mix everything together. If you want, you can add more mint leaves to the pea salad before serving it cold. Enjoy your cool Pea Salad with Mint, Fresh Peas, and Mango!

Prep Time: 15 minutes

Cook Time: 3 minutes

Westmoreland Idd Awareness

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This easy recipe yields soft and delicious sandwich bread right from your bread machine, perfect for making sandwiches or toast.

Ingredients: 1 cup warm water. 2 tablespoons olive oil. 3 cups bread flour. 2 tablespoons sugar. 1 1/2 teaspoons salt. 2 1/4 teaspoons active dry yeast.

Instructions: Put the ingredients into the bread machine pan in the order that the maker tells you to. The machine should be set to "Basic" or "White Bread," and the cycle should begin. Take the bread out of the machine when the cycle is over and let it cool on a wire rack before cutting it.

Prep Time: 10 minutes

Cook Time: 180 minutes

Musique A Jeanne D'arc

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This recipe for roasted butternut squash that is gluten-free is great as a side dish for any meal. A mix of herbs and spices are used to season the squash. This makes a tasty and tender dish that everyone at the table will enjoy.

Ingredients: 1 butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried sage.

Instructions: Preheat your oven to 425F 220C. In a large bowl, combine the diced butternut squash, olive oil, salt, pepper, paprika, garlic powder, thyme, rosemary, and sage. Toss well to coat the squash evenly with the seasoning. Spread the seasoned butternut squash in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Roast the butternut squash in the preheated oven for 25-30 minutes, or until it is tender and slightly caramelized, stirring once halfway through. Remove from the oven and let it cool slightly before serving. Enjoy your delicious gluten-free roasted butternut squash!

Prep Time: 15 minutes

Cook Time: 30 minutes

Tales From Out There

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Meringue pops that are adorable and delightful, light, and ideal for any occasion. These confections will give your dessert table a whimsical touch.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1/2 teaspoon cream of tartar. 1 teaspoon vanilla extract. Food coloring optional. Sprinkles or edible decorations.

Instructions: Adjust the oven temperature to 200F 95C and place parchment paper on a baking sheet. Using an electric mixer, beat the egg whites in a clean, dry bowl until frothy. After adding the cream of tartar, beat the mixture until soft peaks form. One tablespoon at a time, gradually add the sugar and beat until stiff peaks form. If desired, stir in food coloring and vanilla extract. Spoon the meringue mixture into a piping bag that has a star tip attached. Leaving space between each, pipe tiny meringue swirls onto the baking sheet that has been prepared. Use edible decorations or sprinkles to decorate. Bake the meringues for 1.5 to 2 hours in a preheated oven, or until they are crisp and come off the parchment paper easily. Before serving or packing, let the meringue pops cool fully. After they have cooled, place lollipop sticks into each meringue pop's base. These adorable meringue pops can be served and enjoyed!

Prep Time: 20 minutes

Cook Time: 120 minutes

Philippe Dobbel

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Experience the rich flavors of Asia with this hearty slow cooker beef stew. Tender beef simmered in a savory broth with garlic, ginger, and soy sauce, complemented by the sweetness of brown sugar and the earthiness of vegetables. It's comfort food at its finest!

Ingredients: 2 lbs beef stew meat. 1 cup beef broth. 1/4 cup soy sauce. 2 tbsp brown sugar. 2 cloves garlic, minced. 1 inch fresh ginger, grated. 1 onion, diced. 2 carrots, sliced. 2 potatoes, diced. 1/2 cup frozen peas. 2 tbsp cornstarch. 2 tbsp water. Salt and pepper to taste.

Instructions: Put the beef, beef broth, soy sauce, brown sugar, garlic, ginger, onion, carrots, and potatoes in a slow cooker. Mix well. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is soft. In a small bowl, mix cornstarch and water 30 minutes before you serve. Add the frozen peas and stir them into the slow cooker. Put the lid on and cook until the sauce gets thicks. Add pepper and salt to taste. Serve hot, and if you want, top with green onions.

Prep Time: 15 minutes

Cook Time: 480 minutes

Welcome to Sandwich Games

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These whole wheat buttermilk pancakes are a better way to enjoy a classic breakfast food. They taste a little nutty and are fluffy. They're great for a hearty breakfast or brunch.

Ingredients: 1 cup whole wheat flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract.

Instructions: In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Serve the whole wheat buttermilk pancakes hot with your favorite toppings, such as maple syrup, fresh berries, or a dollop of yogurt. Enjoy your delicious and wholesome whole wheat buttermilk pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Newhall Aquarium

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These crispy tuna patties are packed with flavor from garlic, lemon, parmesan, and herbs. They make a delicious and satisfying seafood dish that is perfect for a quick and easy meal.

Ingredients: 2 cans tuna, drained. 1/2 cup breadcrumbs. 1/4 cup grated parmesan cheese. 2 cloves garlic, minced. 1 tablespoon lemon zest. 1 tablespoon lemon juice. 2 tablespoons chopped fresh parsley. 1 egg, beaten. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a bowl, combine drained tuna, breadcrumbs, parmesan cheese, minced garlic, lemon zest, lemon juice, chopped parsley, beaten egg, salt, and pepper. Mix well until all ingredients are evenly combined. Divide the mixture into equal portions and shape into patties. Heat olive oil in a skillet over medium heat. Carefully place the tuna patties into the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite dipping sauce or alongside a fresh salad. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Victoria Heights Elementary

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Fried Pizza takes your regular pizza dough to new heights by frying it in olive oil, resulting in a crispy and golden crust. It's a delightful twist on traditional pizza!

Ingredients: 1 pizza dough ball. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. 1/4 cup all-purpose flour. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon red pepper flakes optional. Salt and black pepper to taste. Fresh basil leaves for garnish.

Instructions: Roll out the pizza dough into a 12-inch circle on a floured surface. Heat olive oil in a large skillet over medium-high heat. Carefully transfer the pizza dough to the hot skillet and cook for 2-3 minutes until it starts to puff up and the bottom turns golden brown. Flip the dough and reduce the heat to medium-low. Spread pizza sauce evenly over the crust and sprinkle with mozzarella and Parmesan cheese. Cover the skillet with a lid and cook for an additional 4-5 minutes until the cheese is melted, and the bottom is crispy and golden brown. While cooking, sprinkle with dried oregano, garlic powder, red pepper flakes if using, salt, and black pepper. Once the pizza is cooked to your liking, remove it from the skillet, garnish with fresh basil leaves, and let it cool slightly before slicing and serving. Enjoy your delicious Fried Pizza!

Prep Time: 15 minutes

Cook Time: 10 minutes

Westmoreland Idd Awareness

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This Slow Cooker Beef Stew recipe is hearty, flavorful, and perfect for busy days. Let the slow cooker do the work, and come home to a comforting meal ready to be enjoyed.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, peeled and diced. 3 carrots, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 can diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons cornstarch optional, for thickening.

Instructions: In a slow cooker, combine beef stew meat, potatoes, carrots, onion, and garlic. Pour in beef broth and diced tomatoes. Season with thyme, rosemary, salt, and pepper. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender. If desired, mix cornstarch with a little water to form a slurry. Stir into the stew during the last 30 minutes of cooking to thicken the sauce. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Ks04

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These Vegan Rice Krispie Almond Butter Balls are a delightful no-bake treat that combines the nutty flavor of almond butter with the sweetness of maple syrup and the crunch of crispy rice cereal. They are coated with a decadent layer of dairy-free chocolate and finished with a sprinkle of shredded coconut.

Ingredients: 1 cup almond butter. 1/4 cup maple syrup. 2 cups crispy rice cereal. 1/2 cup shredded coconut. 1/4 cup dairy-free chocolate chips.

Instructions: In a large bowl, mix almond butter and maple syrup until well combined. Add crispy rice cereal and shredded coconut to the bowl. Mix until evenly coated. Using your hands, roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Melt dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Drizzle melted chocolate over the almond butter balls. Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate has set. Once set, remove the balls from the refrigerator and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mural Stalk

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The French strawberry tart Tarte aux Fraises Hugo et Victor has a crisp puff pastry base, a creamy mascarpone filling, and sweet fresh strawberries. It's a great dessert to enjoy while strawberries are still in season.

Ingredients: 1 sheet of ready-made puff pastry. 500g fresh strawberries, washed and hulled. 200g mascarpone cheese. 100g icing sugar. 1 teaspoon vanilla extract. Fresh mint leaves for garnish. Confectioners' sugar for dusting.

Instructions: Turn on your oven and heat it up to 200C 390F. Roll out the puff pastry sheet and use it to line a tart pan. Cut off any extra pastry. Use a fork to poke holes in the base of the pastry so it doesn't rise too much while it's baking. After the oven is hot, bake the pastry for 15 to 20 minutes, or until it is golden brown and crisp. Allow it to totally cool down. To make the mascarpone filling, mix the mascarpone cheese, icing sugar, and vanilla extract together until the mixture is smooth and creamy while the pastry cools. Cover the pastry base with the mascarpone mixture and spread it out evenly. Make a pretty pattern with the fresh strawberries on top of the mascarpone filling. Add fresh mint leaves to the tart's top. Just before you serve the tart, sprinkle it with confectioners' sugar. Cut up your tasty Tarte aux Fraises Hugo et Victor and serve it!

Prep Time: 20 minutes

Cook Time: 20 minutes

Scott’s Brats

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A delightful combination of creamy peanut butter and rich hot chocolate, topped with vanilla ice cream for an indulgent treat.

Ingredients: 1 cup hot chocolate. 1 scoop vanilla ice cream. 1 tablespoon creamy peanut butter. Whipped cream optional. Chocolate syrup optional. Crushed peanuts optional.

Instructions: Prepare hot chocolate according to package instructions. In a mug, add a scoop of vanilla ice cream. Add peanut butter to the mug. Pour hot chocolate over the ice cream and peanut butter. Stir until peanut butter is melted and well combined. Top with whipped cream, chocolate syrup, and crushed peanuts if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Athlacca National School

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These Vegan 7-Layer Dulce De Leche Cookie Bars are a great way to change up a classic dessert. They are made with layers of vegan goodness and have a rich caramel flavor.

Ingredients: 1 1/2 cups vegan graham cracker crumbs. 1/2 cup vegan butter, melted. 1 cup vegan chocolate chips. 1 cup shredded coconut. 1 cup chopped nuts e.g., walnuts or pecans. 1 cup vegan dulce de leche. 1 cup vegan condensed milk.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13-inch baking dish. In a bowl, mix together the vegan graham cracker crumbs and melted vegan butter until well combined. Press the mixture into the bottom of the prepared baking dish to form a crust. Sprinkle the vegan chocolate chips evenly over the crust, followed by the shredded coconut and chopped nuts. Pour the vegan dulce de leche evenly over the layers in the baking dish. In a saucepan over medium heat, heat the vegan condensed milk until warm. Pour it over the dulce de leche layer. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set. Allow the bars to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

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