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Drip Trip - ​Ken Shippai - Qalaqas Black Art Productions - Westmoreland Idd Awareness - Algebra Elisara

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This steak marinade gives your kabobs a rich flavor that makes them a tasty and filling meal for any event.

Ingredients: 1/4 cup soy sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1.5 pounds steak, cut into 1-inch cubes.

Instructions: In a bowl, whisk together soy sauce, olive oil, minced garlic, Worcestershire sauce, Dijon mustard, dried oregano, dried thyme, and black pepper. Place the steak cubes in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results, to marinate the steak. When ready to cook, thread the marinated steak cubes onto skewers, alternating with vegetables if desired. Preheat a grill to medium-high heat and lightly oil the grates. Grill the steak kabobs for 8-10 minutes, turning occasionally, or until the steak reaches your desired level of doneness. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Linden Tree PTA

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You'll love how these crispy smashed potatoes have soft insides and crunchy outsides. You can serve them with any meal, and they are very simple to make.

Ingredients: 1.5 lbs small potatoes. 2 tablespoons olive oil. Salt to taste. Black pepper to taste. Optional: garlic powder, paprika, or herbs for seasoning.

Instructions: Preheat oven to 425F 220C. Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes. Drain potatoes and let them cool slightly. On a baking sheet lined with parchment paper, arrange the potatoes in a single layer. Using a potato masher or the bottom of a glass, gently smash each potato until flattened but still in one piece. Drizzle olive oil over the smashed potatoes, ensuring each one gets coated. Season with salt, black pepper, and any optional seasonings of your choice. Bake in the preheated oven for 25-30 minutes, or until potatoes are crispy and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Safety Harbor Seed Library

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Enjoy a creative twist on tofu by cooking it in a waffle iron until crispy and then glazing it with barbecue sauce for a flavorful finish. This recipe yields tofu slices with a crunchy exterior and a succulent barbecue flavor, perfect for a quick and delicious vegan meal.

Ingredients: 1 block extra-firm tofu, pressed and sliced. 1/2 cup barbecue sauce. Non-stick cooking spray.

Instructions: Preheat your waffle iron. Spray the waffle iron with non-stick cooking spray. Place tofu slices on the waffle iron and close the lid. Cook for about 5-7 minutes until tofu is crispy and golden brown. Brush barbecue sauce on both sides of the tofu slices during the last minute of cooking. Remove tofu from the waffle iron and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Mijn site

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Purple sweet potatoes serve as the foundation for this inventive take on classic hummus, producing a bright, colorful spread that is both tasty and nourishing. Spread it over toast and garnish with your preferred toppings for a tasty light lunch or snack.

Ingredients: 2 medium-sized purple sweet potatoes, peeled and diced. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. 4 slices of your favorite bread gluten-free if needed. Toppings of your choice e.g., avocado slices, cherry tomatoes, microgreens. Extra olive oil for drizzling optional.

Instructions: Put the purple sweet potatoes that have been diced into a pot and add enough water to cover them. It will take about 15 to 20 minutes of cooking after you bring it to a boil. After the sweet potatoes are cooked, drain them and put them in a food processor. Olive oil, lemon juice, cumin, paprika, salt, and pepper should all be put into the food processor along with the minced garlic. If you need to, scrape down the sides of the bowl as you blend to make the mixture smooth and creamy. To get the right consistency, you can add a little water if the hummus is too thick. Put the bread slices in the toaster until they are crisp and golden brown. Put a lot of the purple sweet potato hummus on each piece of toast. Add your favorite things on top, like cherry tomatoes, microgreens, and slices of avocado. You can add a little extra olive oil if you want. Enjoy your Chickpea-Free Purple Sweet Potato Hummus Toast right away!

Prep Time: 15 minutes

Cook Time: 20 minutes

Millis Chorus

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You can enjoy this rich vegan chocolate cake with a unique twist: matcha cream cheese frosting and fresh strawberries on top. With its delicious mix of tastes and textures, it will satisfy any sweet tooth, and it's made from only plants!

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup unsweetened almond milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup vegan cream cheese. 2 tbsp powdered sugar. 1 tsp matcha powder. Fresh strawberries for garnish.

Instructions: Preheat oven to 350F 175C. Grease and flour a round cake pan. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting. For the frosting, mix vegan cream cheese, powdered sugar, and matcha powder until smooth and creamy. Spread the frosting evenly over the cooled cake. Garnish with fresh strawberries before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Mural Stalk

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These Adobo Fish Tacos are a delightful combination of crispy fried fish fillets marinated in adobo sauce, topped with zesty Salsa Verde, crunchy cabbage, and citrusy lime wedges. The crispy fried onions add an extra layer of texture and flavor to make this dish a true taco delight.

Ingredients: 1 lb white fish fillets such as cod or tilapia. 1/4 cup adobo sauce. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup all-purpose flour. 1 egg, beaten. 1 cup panko breadcrumbs. 8 small flour tortillas. 1 cup shredded green cabbage. 1/2 cup Salsa Verde. 1/4 cup thinly sliced red onions. 1/4 cup chopped fresh cilantro. 2 limes, cut into wedges.

Instructions: In a bowl, combine the adobo sauce, olive oil, ground cumin, paprika, salt, and black pepper. Marinate the fish fillets in this mixture for 30 minutes. Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350F 175C. Dredge each marinated fish fillet in flour, dip it into the beaten egg, and then coat it with panko breadcrumbs, ensuring it's well coated. Carefully place the breaded fish fillets in the hot oil and fry until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels. Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable. To assemble the tacos, place a spoonful of shredded cabbage on each tortilla, followed by a fried fish fillet. Top with Salsa Verde, red onions, and chopped cilantro. Serve the Adobo Fish Tacos with lime wedges on the side for squeezing over the tacos. Enjoy your flavorful Adobo Fish Tacos with Citrus, Salsa Verde, and Crispy Fried Onions!

Prep Time: 30 minutes

Cook Time: 15 minutes

Nathun Finkhouse

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These Mexican Quinoa Stuffed Peppers are a flavorful and nutritious dish packed with protein, fiber, and essential nutrients. Perfect for a hearty vegan meal that satisfies your Mexican food cravings!

Ingredients: 4 large bell peppers. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper, to taste. 1 tablespoon olive oil. 1/4 cup chopped fresh cilantro. Juice of 1 lime. Optional toppings: avocado, salsa, vegan cheese.

Instructions: Preheat oven to 375F 190C. Cut the tops off the bell peppers and remove the seeds and membranes. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally. Remove skillet from heat and stir in chopped cilantro and lime juice. Stuff each bell pepper with the quinoa mixture and place them in a baking dish. Cover the dish with foil and bake for 25-30 minutes until peppers are tender. Serve stuffed peppers hot, topped with optional toppings like avocado, salsa, or vegan cheese.

Prep Time: 20 minutes

Cook Time: 40 minutes

Qalaqas Black Art Productions

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These bacon guacamole fat bombs are a savory and satisfying keto-friendly snack or appetizer. Packed with creamy avocado and crispy bacon, they are perfect for satisfying cravings while staying low-carb.

Ingredients: 8 slices bacon, cooked crispy and crumbled. 2 ripe avocados, mashed. 1/4 cup chopped cilantro. 2 tablespoons lime juice. 1/2 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. Optional: pinch of red pepper flakes.

Instructions: In a bowl, mix together mashed avocados, lime juice, garlic powder, onion powder, cilantro, and season with salt and pepper. Fold in crumbled bacon until well combined. Scoop mixture into mini muffin tins or silicone molds, pressing down gently to pack. Optional: sprinkle with red pepper flakes for added spice. Chill in the refrigerator for at least 1 hour or until firm. Remove from molds and serve chilled.

Prep Time: 15 minutes

Cook Time: 0 minutes

Country Cove Rabbitry

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Enjoy the warm tastes of cinnamon and nutmeg in this vegan persimmon bread that is both moist and tasty. It doesn't have gluten and is great for a cozy breakfast or snack.

Ingredients: 1 1/2 cups gluten-free flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1 cup ripe persimmon pulp about 2 persimmons. 1/2 cup unsweetened almond milk. 1/2 cup chopped walnuts. 1/2 cup raisins.

Instructions: Start by heating the oven to 350F 175C. Grease a loaf pan and put parchment paper inside it. Gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg should all be mixed together in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract in a different bowl. Mix the ripe persimmon pulp with the wet ingredients and blend them together until the mixture is smooth. Mix the dry ingredients into the wet mixture slowly, adding almond milk in between each addition, until a smooth batter forms. Add the chopped walnuts and raisins and mix them in. After getting the loaf pan ready, pour the batter into it and smooth the top. In a hot oven, bake for 45 to 55 minutes, or until a toothpick stuck in the middle comes out clean. The persimmon bread should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut up your vegan persimmon bread and enjoy it!

Prep Time: 15 minutes

Cook Time: 50 minutes

Mount Gorkha

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A creamy and flavorful risotto made with roasted cauliflower, toasted almonds, and fragrant sage. Perfect for a cozy dinner or special occasion.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup chopped fresh sage leaves. 1/2 cup sliced almonds. 1 cup Arborio rice. 4 cups vegetable broth. 1/2 cup grated Parmesan cheese.

Instructions: Preheat oven to 400F 200C. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast in preheated oven for 20-25 minutes or until tender and golden brown. In a large skillet, toast sliced almonds over medium heat until lightly browned. Remove from skillet and set aside. In the same skillet, add chopped sage leaves and cook until fragrant, about 1 minute. Add Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes. Stir in roasted cauliflower, toasted almonds, and grated Parmesan cheese. Season with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese and sage leaves if desired.

Prep Time: 15 minutes

Cook Time: 40 minutes

Sean Fulop

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A gluten-free twist on a classic sourdough boule recipe using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. This boule has a crispy crust and a soft, chewy interior with the tangy flavor of sourdough.

Ingredients: 3 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. 1 1/2 cups lukewarm water. 1 cup gluten-free sourdough starter. 2 tsp salt. 1 tbsp olive oil. 1 tsp honey. Extra olive oil for brushing.

Instructions: Mix the gluten-free sourdough starter and warm water together in a large bowl. Mix everything together well. To the sourdough mix, add the gluten-free 1-to-1 baking flour and salt. Mix until you get a sticky dough. Leave it at room temperature for 12 to 18 hours with a damp cloth or plastic wrap over the bowl. Start by heating the oven up to 450F 232C. To heat up, add a Dutch oven or another oven-safe pot with a lid. When the time for fermentation is up, take the pot out of the oven and carefully add the dough to the hot pot. Make a boule out of it. In a small bowl, mix the honey and olive oil. Then, brush the mixture over the boule to make a golden crust. Put the lid on top of the pot and bake in a hot oven for 30 minutes. Take off the lid and bake the boule for another 15 to 20 minutes, or until it is golden brown and when you tap it, it sounds hollow. After baking, take the boule out of the pot and set it on a wire rack to cool. Then, cut it into slices. Have fun with your tasty gluten-free sourdough boule!

Prep Time: 20 minutes

Cook Time: 50 minutes

MY ELM FOR PLATH

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These refreshing popsicles combine the sweetness of strawberries with the tanginess of orange juice, creating a delightful frozen treat. The addition of Greek yogurt adds creaminess and a hint of vanilla enhances the flavor profile.

Ingredients: 2 cups strawberries, hulled and halved. 1/2 cup freshly squeezed orange juice. 1/4 cup honey or maple syrup. 1/2 cup Greek yogurt. 1 teaspoon vanilla extract.

Instructions: Put orange juice, honey or maple syrup, strawberries, and blend them all together in a blender. Mix until it's smooth. Greek yogurt and vanilla extract should be mixed well in a separate bowl. Pour the strawberry-orange mixture and the yogurt mixture into popsicle molds one after the other. Put popsicle sticks into molds and freeze them for at least four hours, or until they are solid. Long-term use of warm water on the outside of the molds will help you remove the popsicles.

Prep Time: 15 minutes

Cook Time: 0 minutes

Margaux Rodrigues

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A tasty variation on the traditional gin and tonic, this drink has the sour taste of lemon, the sweetness of honey, and a touch of floweryness from Rose's lemon cordial.

Ingredients: 1.5 oz gin. 0.5 oz Rose's lemon cordial. 3 oz tonic water. 1 tsp honey. Lemon slice, for garnish.

Instructions: Put gin, lemon cordial, and honey in a glass and mix them together. Put ice cubes in the glass. Add more tonic water and stir it in slowly. Put a lemon slice on top to finish. Have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Gorgonian's Chess Blog

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With this low-carb take on carbonara, you can enjoy the rich and creamy flavors without the carbs. This meal is delicious and filling, and it's great for people who are on a keto, gluten-free, or primal diet.

Ingredients: 1 medium spaghetti squash. 4 slices bacon, chopped. 2 cloves garlic, minced. 2 large eggs. 1/2 cup grated Parmesan cheese. Salt and pepper, to taste. Fresh parsley, chopped for garnish, optional.

Instructions: Preheat the oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake the spaghetti squash in the preheated oven for 40-50 minutes, or until tender. While the squash is baking, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Transfer the strands to the skillet with the garlic and bacon fat. In a small bowl, whisk together the eggs and grated Parmesan cheese. Pour the egg mixture over the spaghetti squash in the skillet, tossing continuously, until the eggs are cooked and the mixture is creamy. Season with salt and pepper to taste. Divide the spaghetti squash carbonara among serving plates. Garnish with chopped fresh parsley, if desired, and serve hot. Enjoy this low-carb, gluten-free, and primal version of spaghetti carbonara!

Prep Time: 10 minutes

Cook Time: 50 minutes

Altered Esthetics Film Festival

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This warm peri peri chicken salad with lime dressing is a tasty salad that tastes great with the spicy peri peri chicken and the tangy lime dressing. It's great for a meal that's light but filling.

Ingredients: 2 boneless chicken breasts. 2 tablespoons peri peri sauce. Salt and pepper to taste. 2 cups mixed greens e.g., lettuce, spinach, arugula. 1/2 red onion, thinly sliced. 1/2 cucumber, sliced. 1/2 red bell pepper, sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup corn kernels fresh or canned. 1/4 cup crumbled feta cheese. 1/4 cup toasted pine nuts. 2 tablespoons olive oil. Juice of 2 limes. 1 teaspoon honey. 1 clove garlic, minced.

Instructions: Marinate the chicken breasts in peri peri sauce, salt, and pepper for 30 minutes. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side or until cooked through. Remove from heat and let it rest for a few minutes before slicing it into strips. In a large salad bowl, combine the mixed greens, red onion, cucumber, red bell pepper, cherry tomatoes, corn kernels, feta cheese, and toasted pine nuts. In a small bowl, whisk together the olive oil, lime juice, honey, and minced garlic to make the lime dressing. Drizzle the lime dressing over the salad ingredients and toss to combine. Top the salad with the grilled peri peri chicken strips. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

B.C. Cooperative Learning Association

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These Paleo 50/50/50 burgers are made with a delicious blend of ground beef and ground pork, seasoned with onions, garlic, salt, and pepper. They're juicy, flavorful, and perfect for a Paleo-friendly meal.

Ingredients: 1 lb ground beef. 1 lb ground pork. 1 medium onion, finely diced. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. Lettuce leaves, for serving. Tomato slices, for serving. Avocado slices, for serving. Paleo-friendly condiments, for serving optional.

Instructions: In a large mixing bowl, combine the ground beef, ground pork, diced onion, minced garlic, salt, and black pepper. Mix the ingredients thoroughly until well combined. Divide the mixture into 6 equal portions and shape them into burger patties. Preheat a grill or grill pan over medium-high heat. Cook the burger patties for about 5-6 minutes on each side, or until they reach your desired level of doneness. Once cooked, remove the burgers from the grill and let them rest for a few minutes. Serve the burgers on lettuce leaves with tomato slices, avocado slices, and any Paleo-friendly condiments of your choice.

Prep Time: 15 minutes

Cook Time: 12 minutes

supriya jaya

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Deliciously sweet and salty Butterfinger Pretzel Cookies that combine the crunch of pretzels with the richness of Butterfinger candy bars.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup crushed Butterfinger candy bars. 1 cup crushed pretzels.

Instructions: Before you start cooking, heat the oven to 375F 190C. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the broken up Butterfinger bars and pretzels and mix them in. Place cookie dough spoonfuls on baking sheets, leaving space between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 10-12

Topi Dalmata