All In RP

Cornelius Berkowitz - Jannine Sanders Kroeze - Spectemur Agendo - Headhunter Crafts - The Hammervilles

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This dish is a quick and easy vegan alternative to scrambled eggs with goat cheese. It has crumbled tofu that has been seasoned with nutritional yeast and spices, sauted Swiss chard, and vegan goat cheese on top to make it creamy.

Ingredients: 1 block extra-firm tofu, crumbled. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1 bunch Swiss chard, chopped. 1 tablespoon olive oil. 2 tablespoons vegan goat cheese store-bought or homemade. Fresh parsley for garnish.

Instructions: In a bowl, mix crumbled tofu with nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Add chopped Swiss chard and saut until wilted. Pour tofu mixture into the skillet with Swiss chard. Cook, stirring occasionally, until tofu is heated through and resembles scrambled eggs, about 5-7 minutes. Crumble vegan goat cheese over the scramble and stir until melted and evenly distributed. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Maths Ville

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If you want a tasty low-carb pizza roll alternative, try these Easy Keto Pizza Rolls. They are great for a keto-friendly snack or appetizer because they are made with a cheesy almond flour dough and have marinara sauce, pepperoni, and Parmesan cheese on top.

Ingredients: 1 1/2 cups shredded mozzarella cheese. 3/4 cup almond flour. 2 tbsp cream cheese. 1 tsp Italian seasoning. 1/2 cup marinara sauce sugar-free for Keto. 1/4 cup sliced pepperoni or any desired toppings. 1 tbsp grated Parmesan cheese. Fresh basil leaves, for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Shred mozzarella cheese, almond flour, and cream cheese together in a bowl that can go in the microwave. For one minute, heat the cheese mixture in the microwave. Then, stir it well. Keep microwaving for 30 seconds at a time until the cheese is melted and the mixture looks like dough. Mix the Italian seasoning into the dough until it is well mixed in. Press the dough out into a rectangle shape between two pieces of parchment paper. It should be about 1/4 inch thick. Cover the dough with marinara sauce, leaving a small border around the edges. Add sliced pepperoni or any other toppings you like on top of the sauce. Slowly roll the dough into a tight log shape, beginning with one of the long sides. Put the rolls on a baking sheet that has been lined with parchment paper. Cut the log into 1-inch thick slices. Grate some Parmesan cheese on top of the rolls. Place the pan in a hot oven and bake the rolls for 12 to 15 minutes, or until they turn golden brown and the cheese starts to bubble. If you want, you can add fresh basil leaves as a garnish. Serve warm.

Prep Time: 15 minutes

Cook Time: 15 minutes

Dark Matters Artwork By Peter Ray Billington Home

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The sweet and sour pineapple in these Hawaiian-style sandwiches goes well with the salty ham, making for a tasty and filling meal.

Ingredients: 1 lb ham, sliced. 1 can pineapple rings. 1 onion, thinly sliced. 1/2 cup brown sugar. 1/4 cup soy sauce. 1/4 cup ketchup. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 8 hamburger buns. 8 slices Swiss cheese.

Instructions: Put ham, pineapple rings, and sliced onions in a slow cooker in that order. Use a small bowl to mix together garlic powder, soy sauce, ketchup, and brown sugar. Add the pineapple and ham. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the ham is soft. After the ham is done cooking, shred it with two forks and mix it with the sauce in the slow cooker. After toasting the hamburger buns, put the ham mixture and a slice of Swiss cheese on them to make a sandwich. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

K Brown

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Indulge in the rich chocolatey goodness of brownies in the form of delicious cookies. These brownie cookies offer a perfect blend of fudgy centers and slightly crisp edges.

Ingredients: 1/2 cup 1 stick unsalted butter. 1 cup semisweet chocolate chips. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2/3 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the butter and chocolate chips in 20-second intervals, stirring in between, until smooth and well combined. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl, beat the granulated sugar, eggs, and vanilla extract until well blended. Add the melted chocolate mixture to the sugar and egg mixture, and mix until smooth. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. If desired, fold in the chopped walnuts or pecans. Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the brownie cookies are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

MT Vernon Grade Five

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This recipe is a creative mix of sushi and cake that you will love. Great for sushi fans who want to try a new take on a classic dish.

Ingredients: 2 cups sushi rice. 4 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted sushi fillings e.g., cucumber, avocado, crab sticks, smoked salmon. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and water. Cook according to the rice cooker instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Let it cool. Lay a sheet of nori seaweed on a flat surface. Spread a layer of sushi rice evenly over the nori, leaving a small border along one edge. Arrange your desired sushi fillings in a line along the edge of the nori with rice. Carefully roll the nori and rice around the fillings, using a sushi mat or clean kitchen towel to help shape it into a tight roll. Once rolled, slice the sushi roll into individual pieces using a sharp knife. Serve the sushi cake slices with soy sauce, pickled ginger, and wasabi on the side.

Prep Time: 30 minutes

Cook Time: 20 minutes

studi dentistici convenzionati

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A healthy and refreshing Southwestern quinoa salad with lime dressing, black beans, and lots of vegetables. This would be great for a light lunch or as a side dish at your next barbecue.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/3 cup feta cheese, crumbled. Juice of 2 limes. 3 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool. In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, red onion, cilantro, avocado, and feta cheese. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine, ensuring everything is well coated. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Ajac Singletary

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Warm spices and gooey chocolate chips make these pumpkin chocolate chip cookies delicious. Ideal for autumn gatherings and cozy evenings.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cloves. 1 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and canned pumpkin puree until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden and the cookies are set. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

The Assembly For The Teaching Of English Grammartwenty Eighth Annual Ateg Conference

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Make this quick and delicious Sesame Chicken Stir-fry on those busy back-to-school nights. It's packed with flavor and ready in no time!

Ingredients: 1 lb boneless chicken breast, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 cup snap peas. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons sesame oil. 2 tablespoons honey. 1 tablespoon cornstarch. 1 teaspoon ginger, grated. 2 tablespoons sesame seeds. Cooking oil for stir-frying. Cooked rice for serving.

Instructions: In a small bowl, mix soy sauce, honey, cornstarch, and grated ginger to make the sauce. Heat a wok or large skillet over high heat and add cooking oil. Add sliced chicken and stir-fry until cooked through. Remove from the wok and set aside. Add more oil to the wok if needed, then add minced garlic, broccoli, red bell pepper, and snap peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp. Return the cooked chicken to the wok and pour in the sauce. Stir-fry for another 2-3 minutes until the sauce thickens and coats everything. Sprinkle sesame seeds over the stir-fry and stir to combine. Serve hot over cooked rice. Enjoy your Sesame Chicken Stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Taos Book Gallery

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Enjoy the delicious mix of strawberries, key lime, and cheesecake in this layered parfait. Perfect for a dessert that looks good and feels good.

Ingredients: 1 cup graham cracker crumbs. 1/4 cup unsalted butter, melted. 2 cups strawberries, sliced. 1/4 cup sugar. 1 tablespoon lemon juice. 1 1/2 cups cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup heavy cream. 1/4 cup key lime juice. Zest of 2 limes.

Instructions: In a bowl, combine graham cracker crumbs and melted butter. Mix well. In another bowl, toss sliced strawberries with sugar and lemon juice. Set aside. In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, continue to mix until well combined. In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add key lime juice and lime zest to the cream mixture, folding until fully incorporated. To assemble, layer the graham cracker mixture, cream mixture, and strawberries in serving glasses or bowls. Repeat the layers until the glasses are filled, finishing with a dollop of the cream mixture on top. Refrigerate for at least 2 hours before serving. Garnish with additional lime zest and sliced strawberries before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Mobile Lifehouse

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These mini rose cupcakes are not only delicious but also beautifully decorated with delicate rose-shaped frosting. Perfect for special occasions or as a sweet treat anytime.

Ingredients: 1 box of your favorite cupcake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1/2 teaspoon rose extract. Pink food coloring. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a mini cupcake pan with paper liners. In a mixing bowl, combine the cupcake mix, eggs, vegetable oil, water, rose extract, and a few drops of pink food coloring. Mix until well combined. Fill each mini cupcake liner about 2/3 full with the cupcake batter. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are cooling, prepare the frosting. In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, and beat until the frosting is smooth and fluffy. Add a drop or two of pink food coloring for a pale pink color. Once the cupcakes are completely cooled, use a piping bag fitted with a small petal tip to create mini rose decorations on top of each cupcake. Start from the center and pipe petals in a circular motion until it resembles a rose. Serve and enjoy your delightful mini rose cupcakes!

Prep Time: 20 minutes

Cook Time: 10-12

Hanger Clinic

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These gluten-free chicken and avocado burritos are a delicious and healthy meal option. Packed with protein, fiber, and healthy fats, they're perfect for a quick lunch or dinner. Customize with your favorite toppings and enjoy!

Ingredients: 2 cups cooked chicken, shredded. 2 ripe avocados, sliced. 1/2 cup salsa. 1/4 cup sour cream optional. 1/4 cup chopped fresh cilantro. 4 gluten-free tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup shredded cheese optional. Salt and pepper to taste.

Instructions: Warm the gluten-free tortillas according to package instructions. Divide the cooked chicken evenly among the tortillas. Top each tortilla with avocado slices, salsa, sour cream if using, cilantro, lettuce, tomatoes, and shredded cheese if using. Season with salt and pepper to taste. Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos. Serve immediately, or wrap in foil for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Angling Road Runner 5K

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This Paleo-friendly recipe features grilled salmon, rich in omega-3 fatty acids, paired with a colorful medley of roasted vegetables. It's a simple and nutritious meal that fits perfectly into a Paleo or Primal lifestyle.

Ingredients: 4 salmon fillets. 1 tablespoon olive oil. Salt and pepper to taste. 2 cups mixed vegetables such as bell peppers, zucchini, and onions, chopped. 1 tablespoon balsamic vinegar. 1 teaspoon dried herbs such as thyme or rosemary.

Instructions: Preheat grill to medium-high heat. Rub salmon fillets with olive oil and season with salt and pepper. In a bowl, toss mixed vegetables with olive oil, balsamic vinegar, dried herbs, salt, and pepper. Place salmon fillets on the grill and cook for 4-5 minutes on each side, or until desired doneness. While the salmon is grilling, spread the vegetables on a baking sheet and roast in the oven at 400F 200C for 15-20 minutes, or until tender. Serve the grilled salmon with roasted vegetables on the side.

Prep Time: 10 minutes

Cook Time: 20 minutes

Nathun Finkhouse

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This Slow Cooker Creamy Italian Chicken is an easy and delicious meal that requires minimal prep and cooks in the slow cooker, resulting in tender chicken in a rich and creamy Italian sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet Italian dressing mix. 1/4 cup water. 8 oz cream cheese, softened. 1 can cream of chicken soup. 1/2 cup chicken broth.

Instructions: In a slow cooker, place chicken breasts. In a small bowl, mix Italian dressing mix with water, pour over chicken. Cover and cook on low for 4-6 hours. In a separate bowl, mix cream cheese, cream of chicken soup, and chicken broth until smooth. Pour mixture over chicken in slow cooker, cover, and continue to cook on low for an additional 30 minutes. Serve chicken and sauce over cooked pasta or rice.

Prep Time: 10 minutes

Cook Time: 240 minutes

gbi ecclesia palem

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This Lemon Basil Shrimp Salad is a light and refreshing salad that's great for a healthy meal. The tangy lemon basil dressing gives the soft shrimp and crunchy vegetables a big flavor boost.

Ingredients: 1 lb large shrimp, peeled and deveined. 8 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side or until pink and opaque. Season with salt and pepper. In a small bowl, whisk together lemon juice, minced garlic, and chopped basil to make the dressing. Season with salt and pepper to taste. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Add cooked shrimp on top of the salad. Drizzle the lemon basil dressing over the salad. Toss everything together gently to coat the salad with the dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

A. EMMANUEL LEADON

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This creamy pasta dish has lots of great flavors, like tender chicken, tangy sun-dried tomatoes, and bright spinach. This Sun Dried Tomato Chicken Florentine Pasta is a comforting and elegant meal that goes well with any occasion thanks to its rich Parmesan cream sauce.

Ingredients: 8 oz pasta of your choice. 2 boneless, skinless chicken breasts, thinly sliced. Salt and pepper, to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup sun-dried tomatoes, chopped. 2 cups fresh spinach. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes optional.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 6 minutes per side to cook the chicken until it is browned and done. Take the chicken out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Put the sun-dried tomatoes in the pan and cook for two to three minutes. Put in the fresh spinach and cook until it wilts. Add the Parmesan cheese, heavy cream, dried basil, and red pepper flakes, if making use of them. About two to three minutes of stirring should bring the sauce to a full boil and melt the cheese. Put the chicken and cooked pasta back into the pan. Add more sauce and toss until everything is full. If you want, you can serve it hot with extra Parmesan cheese and fresh basil on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

JT Wall

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This Skinny Mexican Corn Dip is a healthier take on the classic party favorite. Packed with flavorful ingredients like corn, black beans, tomatoes, and spices, it's creamy, cheesy, and irresistibly delicious.

Ingredients: 1 cup Greek yogurt. 1 cup canned corn kernels, drained. 1/2 cup black beans, rinsed and drained. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo pepper, seeded and finely chopped. 1/2 teaspoon chili powder. 1/4 teaspoon cumin. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup shredded reduced-fat Mexican cheese blend.

Instructions: Greek yogurt, corn kernels, black beans, tomatoes, red onion, cilantro, jalapeo pepper, chili powder, cumin, garlic powder, salt, and pepper should all be mixed together in a bowl. Mix everything together well. Put the mixture in a baking dish and make sure it's spread out evenly. Add some shreds of cheese on top. Put the dish in an oven that has already been heated to 350F 175C and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Serve hot with vegetable sticks or tortilla chips.

Prep Time: 10 minutes

Cook Time: 20 minutes

Gps Tv Production

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You will love how rich and savory this simple roasted pork shoulder tastes. The smell of garlic, herbs, and spices makes the crust delicious, and slow roasting makes sure the meat is tender and juicy. Perfect for a tasty BBQ feast!

Ingredients: 1 pork shoulder, bone-in about 5-7 lbs. 2 tbsp olive oil. 4 cloves garlic, minced. 2 tsp salt. 1 tsp black pepper. 2 tsp paprika. 1 tsp dried thyme. 1 tsp dried rosemary. 1 cup chicken broth.

Instructions: Preheat your oven to 325F 163C. Place the pork shoulder in a roasting pan, fat side up. In a small bowl, mix olive oil, minced garlic, salt, black pepper, paprika, thyme, and rosemary to create a rub. Rub the spice mixture over the entire surface of the pork shoulder. Pour chicken broth into the bottom of the roasting pan to keep the meat moist during cooking. Cover the roasting pan with foil and roast in the preheated oven for about 3 hours, or until the internal temperature reaches 190F 88C. Remove the foil during the last 30 minutes of cooking to allow the skin to crisp up. Once done, let the pork shoulder rest for 15-20 minutes before carving. Serve slices of the roasted pork shoulder with your favorite BBQ sauce.

Prep Time: 15 minutes

Cook Time: 180 minutes

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