Alex Drummond

first presbyterian church - jai llewellyn art - Paige A Mitchell - ophelia arc - AR Tap Shooter

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myfantasiworld's art animation commissions

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Prešovské dobrovo?nícke

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embroidery

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ander zicht zwolle

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Scott Meehan

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Remy Dehame

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Lynsey Mobile Personal Trainer

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agility brandys

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The crispy chicken wings in this Korean Fried Chicken with Scallion recipe are covered in a tasty soy sauce. The fresh scallions and nutty sesame seeds go well with the chicken. It has just the right amount of sweet, savory, and sour flavors.

Ingredients: 1 lb chicken wings. 1 cup cornstarch. 1/2 cup all-purpose flour. 1/2 cup water. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 2 cloves garlic, minced. 2 teaspoons grated ginger. 2 scallions, finely chopped. 1 teaspoon sesame seeds. Vegetable oil for frying. Salt and pepper to taste.

Instructions: Put cornstarch, flour, water, salt, and pepper in a bowl and mix them together to make a batter. Make sure the chicken wings are fully covered in the batter before dipping them in. In a deep fryer or large pot, heat the vegetable oil to 350F 175C. It will take about 8 to 10 minutes for each batch of chicken wings to turn golden brown and be fully cooked. Soy sauce, rice vinegar, honey, garlic, and ginger should all be mixed together in a different pan. For about 5 minutes, cook on medium heat until the sauce gets a little thicker. Cover the chicken wings in the sauce all the way through. Before serving, sprinkle chopped scallions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

the hip replacement club

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This Rhubarb Frangipane Slab Pie combines the tartness of rhubarb with the richness of almond frangipane, all encased in a flaky puff pastry crust. It's a delightful treat perfect for any occasion, especially when you're craving a taste of spring.

Ingredients: 1 sheet of store-bought puff pastry. 3 cups chopped rhubarb. 1/2 cup granulated sugar. 1 tablespoon cornstarch. 1/2 cup almond flour. 1/4 cup granulated sugar. 1/4 cup unsalted butter, softened. 1 large egg. 1/2 teaspoon almond extract. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 375F 190C. Line a baking sheet with parchment paper and place the puff pastry on it. In a bowl, mix rhubarb, granulated sugar, and cornstarch. Spread this mixture over the puff pastry, leaving a border around the edges. In another bowl, combine almond flour, granulated sugar, softened butter, egg, and almond extract until smooth. Spread this frangipane mixture over the rhubarb layer. Fold the edges of the puff pastry over the filling, creating a rustic border. Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbly. Let it cool slightly before slicing. Dust with powdered sugar if desired. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Filling Station Idaho

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These Banana Caramel Muffins are a tasty treat that combines the sweet and comforting tastes of caramel and ripe bananas. You can eat them for breakfast or as a sweet snack.

Ingredients: 2 ripe bananas, mashed. 1/2 cup caramel sauce. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 egg. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup chopped walnuts optional. 1/2 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. The mashed bananas, caramel sauce, sugar, melted butter, and egg should all be mixed together in a bowl. Combine well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Toss the dry ingredients into the banana mixture slowly until they are just mixed in. Be careful not to mix too much. Adding the walnuts and vanilla extract to the batter will make it taste better. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. If you want more sweetness, drizzle some extra caramel sauce on top. Have fun with your tasty Banana Caramel Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Slaton Sales

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Boost your energy and well-being with this nutrient-packed superfood smoothie. Packed with antioxidants, vitamins, and fiber, it's a delicious and healthy way to power up your day.

Ingredients: 1 cup spinach. 1/2 cup blueberries. 1/2 cup kale. 1/2 avocado. 1 banana. 1 tablespoon chia seeds. 1 tablespoon honey.

Instructions: Wash and prepare the spinach and kale. Add all the ingredients into a blender. Blend until smooth and creamy. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

ispt

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A creamy and flavorful hummus infused with the nuttiness of pistachios.

Ingredients: 1 can chickpeas, drained and rinsed. 1/3 cup shelled pistachios. 2 tablespoons tahini. 2 cloves garlic, minced. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1/4 teaspoon ground cumin. Salt, to taste. Water, as needed.

Instructions: Add garlic, lemon juice, olive oil, cumin, salt, and chickpeas to a food processor. Blend until smooth. Gradually add water while blending all the time until the consistency you want is reached. Make the seasonings taste better. Serve with chopped pistachios and a drizzle of olive oil on top.

Prep Time: 10 minutes

Cook Time: 0 minutes

Lost Souls Public Memorial Project

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This is a tasty side dish called Sweet Potato Bites with Marshmallows and Pecans. It has the sweetness of marshmallows and brown sugar, the earthy taste of roasted sweet potatoes, and the crunch of pecans. Great for holiday dinners or other important events.

Ingredients: 4 sweet potatoes, peeled and cut into bite-sized cubes. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup mini marshmallows. 1/2 cup chopped pecans. 1/4 cup brown sugar. 2 tablespoons melted butter. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg.

Instructions: Preheat your oven to 375F 190C. In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until well coated. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes or until they are tender and slightly caramelized, stirring once halfway through. Remove the sweet potatoes from the oven and carefully sprinkle the mini marshmallows and chopped pecans evenly over the top. In a small bowl, mix together the brown sugar, melted butter, cinnamon, and nutmeg. Drizzle this mixture over the sweet potatoes, marshmallows, and pecans. Return the baking sheet to the oven and broil for 1-2 minutes or until the marshmallows are golden brown and the pecans are toasted. Watch closely to prevent burning. Remove from the oven and let cool slightly before serving. Enjoy your delicious Sweet Potato Bites with Marshmallows and Pecans!

Prep Time: 15 minutes

Cook Time: 30 minutes

China Express

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Try this easy and delicious Microwave Brownie in a Cup recipe for a chocolate treat. You can sate your cravings for chocolate with a warm, gooey brownie in a matter of minutes.

Ingredients: 4 tablespoons all-purpose flour. 4 tablespoons granulated sugar. 2 tablespoons unsweetened cocoa powder. 1/8 teaspoon salt. 3 tablespoons milk. 2 tablespoons vegetable oil. 1/4 teaspoon vanilla extract. 1 tablespoon chocolate chips optional.

Instructions: Mix the all-purpose flour, granulated sugar, unsweetened cocoa powder, and salt in a mug that is safe to use in the microwave. To the mug, add the milk, vegetable oil, and vanilla extract. Make sure all the ingredients are well combined and the mixture is smooth. You can top the batter with chocolate chips if you'd like. For one minute and thirty seconds, or until the brownie has risen and set in the center, microwave the mug on high. Be mindful of the microwave's duration to prevent overcooking. The mug will be hot, so take care when taking it out of the microwave and allow it to cool for a minute or two before using. If preferred, you can add whipped cream, ice cream, or a dusting of powdered sugar on top of your microwave brownie.

Prep Time: 5 minutes

Cook Time: 2 minutes

J L Minitoy Aussies

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These Reese's Cupcakes are a great way to enjoy the delicious combination of chocolate and peanut butter. You can eat them at any time, and they'll satisfy your sweet tooth.

Ingredients: 1 box chocolate cake mix. 3/4 cup creamy peanut butter. 1 cup milk. 1/3 cup vegetable oil. 3 large eggs. 1 teaspoon vanilla extract. 1 cup Reese's Peanut Butter Cups chopped. 1/2 cup Reese's Peanut Butter Cups miniature. 1 cup chocolate ganache store-bought or homemade. 1/4 cup crushed peanuts optional for garnish. Whipped cream optional for garnish.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the chocolate cake mix, peanut butter, milk, vegetable oil, eggs, and vanilla extract in a large bowl. Mix everything together well. The chopped Reese's Peanut Butter Cups should be carefully mixed into the batter. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Use a cupcake corer or a knife to make a small hole in the middle of each cupcake once they are cool. Put a small Reese's Peanut Butter Cup in each hole. Warm up the chocolate ganache and use it as a frosting on the cupcakes. If you want extra crunch, you can sprinkle crushed peanuts on top. If you want, add a dollop of whipped cream at the end. Serve your tasty Reese's Cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

Boywood Farm

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This vegan slushy tastes great with the tropical flavors of pineapple and coconut. It's a great way to cool off in the summer or any other time of the year as a healthy treat.

Ingredients: 4 cups frozen pineapple chunks. 1 can 13.5 oz full-fat coconut milk. 1/4 cup fresh lime juice. 1-2 tablespoons maple syrup or agave nectar optional, adjust to taste. 1 cup ice cubes.

Instructions: In a blender, combine frozen pineapple chunks, coconut milk, lime juice, and sweetener if using. Blend until smooth and creamy. Add ice cubes and blend again until slushy consistency is achieved. Taste and adjust sweetness if needed. Serve immediately, garnished with pineapple slices or shredded coconut if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

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