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Repair Cafe Grand Opening - Icookcastle - Alexis Carlson - sekinan archaeology - Shamrock Arts Celebration

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These little chicken pot pies are the perfect comfort food for one person. They'll be a hit with everyone because they have a flaky puff pastry crust and a tasty chicken and vegetable filling.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 cup chicken broth. 1/2 cup milk. 1/4 cup all-purpose flour. 1/4 cup butter. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 sheet puff pastry, thawed.

Instructions: Warm the oven up to 190C 375F. Melt the butter in a saucepan over medium-low heat. It will be smooth and bubbly after one minute of cooking after you add the flour. Slowly stir in the milk and chicken broth. Keep stirring the mixture as it cooks until it gets thick and boils. Add the chicken, mixed vegetables, salt, and pepper, and mix everything together. Take it off the heat. Cut the puff pastry into circles that are just a bit bigger than the muffin cups. Place a piece of puff pastry inside each muffin tin and gently press it into place. Fill up each cup lined with puff pastry with the chicken mixture. Place another circle of puff pastry over each cup and seal the edges. Make little holes in the top of each pie to let the steam escape. Put it in the oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool down for a while before you serve it.

Prep Time: 20 minutes

Cook Time: 25 minutes

Working at MTC

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A hearty and tasty vegan bolognese made with vegetables, tempeh, and fragrant spices that is served over pasta. This dish only needs one pan to make it easy to make and great for a weeknight meal.

Ingredients: 1 tbsp olive oil. 1 small onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, grated. 8 oz tempeh, crumbled. 1 can 14 oz crushed tomatoes. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup nutritional yeast. 8 oz pasta of choice. Fresh basil, for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until translucent. Add diced red bell pepper and grated carrot, cook until softened. Add crumbled tempeh, saut until lightly browned. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally, until flavors meld. Meanwhile, cook pasta according to package instructions. Once the sauce is done, stir in nutritional yeast. Serve the tempeh bolognese over cooked pasta, garnished with fresh basil.

Prep Time: 15 minutes

Cook Time: 25 minutes

divagando blog

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Enjoy this rich, no-bake dessert that is vegan, gluten-free, and tastes like Oreo cookies mixed with creamy coconut cream. This icebox cake is easy to make and doesn't take much work. It's great for any event.

Ingredients: 2 packages 24 cookies vegan gluten-free chocolate sandwich cookies such as Enjoy Life brand. 1 14 oz can coconut cream, chilled overnight. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Crush the cookies in a food processor until fine crumbs form. In a mixing bowl, beat the chilled coconut cream, powdered sugar, and vanilla extract until fluffy. Line a 9x5 inch loaf pan with parchment paper. Spread a thin layer of the whipped coconut cream mixture at the bottom of the pan. Top with a layer of crushed cookies, then another layer of whipped coconut cream. Repeat layers until all ingredients are used, finishing with a layer of whipped coconut cream on top. Melt dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle melted chocolate over the top layer of whipped coconut cream. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until firm. Once set, remove from the pan using the parchment paper and slice into squares to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

Derive Event Hire

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Enjoy the delightful combination of peanut butter cups and oatmeal cookies in this gluten-free treat. These delicious cookie sandwiches are perfect for satisfying your sweet tooth.

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup creamy peanut butter. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup gluten-free all-purpose flour. 12 small peanut butter cups, unwrapped.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the rolled oats, peanut butter, honey, melted coconut oil, and vanilla extract in a large bowl. Combine well. Put the gluten-free all-purpose flour, baking soda, and salt in the bowl. Mix everything together by stirring it. Make balls out of tablespoon-sized pieces of the dough. Once the baking sheet is ready, put the balls on it and use the palm of your hand to slightly flatten them. Put the cookies in an oven that is already hot and bake them for 10 to 12 minutes, or until the edges turn golden brown. On a wire rack, take the cookies out of the oven and let them cool all the way down. Set one cookie flat, then put a small peanut butter cup on top of it. Press down on top of the peanut butter cup to make a sandwich. Do this again and again until all the cookies are gone. This will make tasty peanut butter cup oatmeal cookie sandwiches.

Prep Time: 15 minutes

Cook Time: 12 minutes

Mr Harris First Grade

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These gluten-free lemon meltaway cookies are a tasty treat that tastes great with lemon. You can eat them for any reason because they melt in your mouth, and they're gluten-free, so everyone can enjoy them!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup confectioners' sugar. 2 tablespoons fresh lemon juice. 2 teaspoons lemon zest. 1 3/4 cups gluten-free all-purpose flour. 1/4 cup cornstarch. 1/4 teaspoon salt. 1/2 cup granulated sugar for rolling.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the confectioners' sugar in a large bowl until the mixture is light and fluffy. Mix the fresh lemon juice and zest into the butter and sugar until everything is well mixed together. Mix the gluten-free all-purpose flour, cornstarch, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. Roll the dough into 1-inch balls, then roll them in granulated sugar to cover them all. Place the dough balls covered in sugar about 2 inches apart on the baking sheet that has been prepared. Put the cookies in an oven that has already been heated for 12 to 14 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. If you want the cookies to melt in your mouth, you can dust them with more confectioners' sugar after they have cooled. If you don't have gluten, enjoy your lemon meltaway cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

woolf music

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A soothing and thick soup made with kale, coconut milk, and butternut squash that has been spiced to smell great. This soup is great for a cozy meal because it doesn't have any dairy, gluten, or animal products.

Ingredients: 1 medium butternut squash, peeled and cubed. 1 can 14 oz full-fat coconut milk. 4 cups vegetable broth. 2 cups chopped kale. 2 cloves garlic, minced. 1 small onion, diced. 1 tablespoon coconut oil. 1 teaspoon ground turmeric. 1/2 teaspoon ground cumin. Salt and pepper to taste. Optional: Red pepper flakes for garnish.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Add the cumin and ground turmeric and stir them in. Cook for one more minute. Put in coconut milk, vegetable broth, and cubed butternut squash. Bring up the temperature. Turn down the heat to a low level and cook for about 20 to 25 minutes, or until the squash is soft. Blend the soup until it's smooth with an immersion blender. Add the chopped kale and stir it in. Simmer for another 5 minutes, or until the kale is soft. Add pepper and salt to taste. Serve hot, and if you want, top with red pepper flakes.

Prep Time: 15 minutes

Cook Time: 30 minutes

Communaut S Chr Tiennes De Base Wallonie Et Bruxelles

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The zesty lime, fresh cilantro, and garlic in this cilantro lime shrimp recipe make it very tasty. It's great for making a quick and tasty seafood dish that everyone will love!

Ingredients: 1 lb large shrimp, peeled and deveined. 3 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon lime zest. Salt and pepper to taste.

Instructions: In a bowl, mix together minced garlic, chopped cilantro, olive oil, lime juice, lime zest, salt, and pepper. Add the peeled and deveined shrimp to the bowl, and toss until evenly coated with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Preheat grill to medium-high heat. Thread shrimp onto skewers, if desired, for easier grilling. Grill shrimp for 2-3 minutes on each side, or until pink and cooked through. Serve hot, garnished with additional chopped cilantro and lime wedges, if desired.

Prep Time: 15 minutes

Cook Time: 6 minutes

Tony Sandy

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The Winter White Burger is a fun way to change up a classic burger for the winter. It has a juicy turkey patty with savory flavors, Swiss cheese on top, and cranberry sauce on the side to balance out the sweetness. This burger is great for cozy winter get-togethers and holiday parties.

Ingredients: 1 lb ground turkey. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tsp dried thyme. Salt and pepper to taste. 4 hamburger buns. 4 slices Swiss cheese. 1 cup baby spinach leaves. 1/2 cup cranberry sauce.

Instructions: Put breadcrumbs, Parmesan cheese, chopped onion, mayonnaise, minced garlic, dried thyme, salt, and pepper in a bowl. Mix the turkey meat together. Combine well. Take the mixture and shape it into 4 burger patties. Warm up the grill or pan on the stove over medium-high heat. The patties should be cooked for five to seven minutes on each side, or until they are done all the way through and have a nice golden crust. Put a slice of Swiss cheese on top of each patty in the last minute of cooking and let it melt. Split the hamburger buns in half and toast them just a bit on the grill or in a toaster. Put a few baby spinach leaves on the bottom half of each bun before putting the burgers together. Toast a turkey patty and melt some cheese on top of the spinach. Put a lot of cranberry sauce on the top half of each bun, and then put it on top of the patty to finish the burger. Love your Winter White Burger! Serve it hot and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ames Museum

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These gluten-free cranberry orange almond bars are a delicious and wholesome treat that combines the flavors of tangy cranberries, zesty orange, and nutty almonds. They are perfect for a quick snack or a healthy dessert option.

Ingredients: 1 cup gluten-free rolled oats. 1 cup almond flour. 1/2 cup dried cranberries. 1/4 cup sliced almonds. 1/2 cup honey or maple syrup. 1/4 cup melted coconut oil. 1 egg. 1 tsp vanilla extract. Zest of 1 orange. Juice of 1/2 orange. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Preheat your oven to 350F 175C and line an 8x8-inch 20x20 cm baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a large bowl, combine the gluten-free rolled oats, almond flour, dried cranberries, sliced almonds, baking soda, and salt. In a separate bowl, whisk together the honey or maple syrup, melted coconut oil, egg, vanilla extract, orange zest, and orange juice until well combined. Pour the wet ingredients into the dry ingredients and stir until everything is evenly mixed. Transfer the mixture into the prepared baking pan and press it down firmly to create an even layer. Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for about 10 minutes, then use the parchment paper overhang to lift the bars out and place them on a wire rack to cool completely. Once cooled, cut into bars or squares. Enjoy your gluten-free cranberry orange almond bars!

Prep Time: 15 minutes

Cook Time: 25 minutes

Carnevale Massafrese

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Pierogi dumplings are a delightful Eastern European treat filled with creamy mashed potatoes and cheese, perfect for any occasion. You can also add a touch of bacon for extra flavor!

Ingredients: 2 cups all-purpose flour. 1/2 tsp salt. 1 large egg. 1/2 cup sour cream. 1/4 cup water. 1 cup mashed potatoes. 1/2 cup cheddar cheese, shredded. 1/4 cup diced onion. Salt and pepper to taste. 2 tbsp butter. 1/4 cup diced bacon optional. 1/4 cup chopped chives for garnish. Sour cream or applesauce for serving.

Instructions: In a mixing bowl, combine the flour and 1/2 tsp of salt. In a separate bowl, whisk together the egg, sour cream, and water. Pour the wet mixture into the dry ingredients and stir until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Then, cover and let it rest for 30 minutes. In a separate bowl, mix together the mashed potatoes, cheddar cheese, diced onion, and season with salt and pepper to taste. Roll out the dough on a floured surface until it's about 1/8-inch thick. Use a round cutter or glass to cut out circles from the dough. Place a spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough over the filling, creating a half-moon shape, and press the edges to seal the pierogi. Bring a large pot of salted water to a boil and add the pierogi in batches. Cook for about 3-4 minutes or until they float to the surface. In a skillet, melt the butter and saut the diced bacon until crispy optional. Remove the cooked pierogi from the boiling water and transfer them to the skillet with the bacon butter for a quick saut, just until lightly browned. Serve hot, garnished with chopped chives, and with sour cream or applesauce on the side. Enjoy your homemade pierogi dumplings!

Prep Time: 45 minutes

Cook Time: 10 minutes

pasquale aiello

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A delicious and nutritious salad packed with protein from beans and tofu, perfect for a healthy lunch or dinner.

Ingredients: 1 cup canned black beans, drained and rinsed. 1 cup canned chickpeas, drained and rinsed. 8 oz firm tofu, cubed. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 2 cups mixed greens. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Tofu, cherry tomatoes, cucumber, red onion, and black beans should all be put in a large bowl together. Add the fresh parsley and mixed greens. In a different small bowl, mix the ingredients for the Garlic Tahini Dressing with a whisk. Pour the dressing over the salad and toss it around to cover everything. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Merseyside Etsy Team

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A creamy honey yogurt dressing goes well with sweet apples and cherries in this salad that is both refreshing and filling.

Ingredients: 2 cups cooked chicken, diced. 2 apples, thinly sliced. 1 cup fresh cherries, pitted and halved. 1/2 cup celery, chopped. 1/4 cup red onion, finely diced. 1/2 cup mayonnaise. 2 tablespoons Greek yogurt. 2 tablespoons honey. 1 tablespoon lemon juice. Salt and pepper to taste. Mixed greens for serving.

Instructions: In a large bowl, combine the diced chicken, sliced apples, halved cherries, chopped celery, and finely diced red onion. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, salt, and pepper to create the dressing. Pour the dressing over the chicken and fruit mixture, then gently toss to coat everything evenly. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. To serve, place a bed of mixed greens on each plate and top with the chilled chicken and fruit mixture. Garnish with extra cherries or apple slices if desired. Enjoy your delicious Apple Cherry Chicken Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

All. My Jewels Honey

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This Easy Beef Noodle Soup is a comforting and satisfying dish perfect for a chilly day. Tender beef, flavorful broth, and hearty vegetables come together with egg noodles to create a delicious meal that the whole family will love.

Ingredients: 1 lb beef stew meat. 8 cups beef broth. 2 cups water. 2 cups sliced carrots. 2 cups sliced celery. 1 cup chopped onion. 2 cloves garlic, minced. 2 teaspoons dried parsley. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 8 oz wide egg noodles. Chopped fresh parsley for garnish optional.

Instructions: In a large pot, combine beef stew meat, beef broth, water, carrots, celery, onion, garlic, parsley, oregano, thyme, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 1 hour, or until beef is tender. Add egg noodles and cook according to package instructions until noodles are tender. Adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 60 minutes

Rebecca Creek Farms

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These crispy sweet potato fries are a delightful vegan snack or side dish. They are seasoned with smoked paprika, garlic powder, and onion powder for a burst of flavor, and baked to crispy perfection.

Ingredients: 2 large sweet potatoes, peeled and cut into fries. 2 tablespoons cornstarch. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss sweet potato fries with cornstarch until evenly coated. Drizzle olive oil over the fries and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until well combined. Spread fries out in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until fries are crispy and golden brown. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Il Biscottaio Di Mattia Gabriele

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Indulge guilt-free with this creamy and delicious banana chocolate chip ice cream. Made with wholesome ingredients, it's the perfect treat for satisfying your sweet cravings.

Ingredients: 4 ripe bananas, sliced and frozen. 2 tablespoons unsweetened almond milk. 2 tablespoons unsweetened cocoa powder. 2 tablespoons dark chocolate chips.

Instructions: In a food processor, blend the frozen banana slices until smooth. Add almond milk and cocoa powder, blend until well combined. Fold in dark chocolate chips. Transfer the mixture into a freezer-safe container and freeze for at least 2 hours. Scoop and serve!

Prep Time: 10 minutes

Cook Time: 0 minutes

GWC Math Guru

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A hearty and comforting stew made with tender braised white beans, vegetables, and aromatic herbs.

Ingredients: 1 cup dried white beans. 2 tablespoons olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cloves garlic, minced. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Rinse and soak the dried white beans overnight. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic, thyme, and rosemary. Cook for another 2 minutes. Stir in soaked white beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beans are tender. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

13 Olyphants

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Enjoy these delightful M's Cake Pops, perfect for any occasion. The combination of moist chocolate cake and a colorful candy coating makes them a fun and tasty treat!

Ingredients: 1 box of chocolate cake mix. 1 cup of chocolate frosting. 1 package of candy melts assorted colors. Cake pop sticks. Sprinkles for decoration.

Instructions: Bake the chocolate cake according to the package instructions. Allow the cake to cool completely. Crumble the cooled cake into a large bowl. Add chocolate frosting to the crumbled cake and mix until well combined. Form small cake balls from the mixture and place them on a parchment-lined tray. Insert a cake pop stick into each cake ball. Melt the candy melts in separate bowls according to the package instructions. Dip each cake pop into the melted candy melts, covering it completely. Add sprinkles for decoration while the candy coating is still wet. Place the decorated cake pops back on the parchment-lined tray to set. Repeat the dipping and decorating process for all cake pops. Allow the cake pops to cool and harden completely before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

kofa high school