Beach House

Echo and Xpect - Lisa Bartel Dog Training - neatishead barton turf and district - Triangle Room Studios - Filling Station Idaho

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Gorgeous Eyes Beauticians

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Lisa Bartel Dog Training

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Galic Zorana

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Delfin Agencija

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Great Adventure Camping

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ASA Industry

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Walsh Classroom

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Providers Day Out

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ander zicht zwolle

[beachhouse2010]

These sandwiches of maple whiskey barbecued tofu are a delightful blend of smoky and sweet flavors. These are ideal for a quick weeknight meal or barbecue, and they will please meat eaters and vegetarians alike.

Ingredients: 1 block extra firm tofu, pressed and sliced. 1/2 cup maple whiskey barbecue sauce. 4 hamburger buns. 1 tablespoon olive oil. Salt and pepper to taste. Optional toppings: lettuce, tomato, red onion, pickles.

Instructions: Set the grill pan or grill to medium-high heat. Slices of tofu should be seasoned with salt and pepper and brushed with olive oil on both sides. Tofu slices should be cooked for 45 minutes on each side, or until grill marks start to show. Distribute the maple whiskey barbecue sauce evenly over the grilled tofu slices. Burger buns should be gently golden after one to two minutes of grilling. Top half of each bun with a slice of tofu and assemble sandwiches. Place desired optional toppings on top of the tofu and then place the top half of the bun over it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

alp

[beachhouse2010]

Elevate your BBQ experience with this mouthwatering Pineapple Bourbon Glazed Ham cooked to perfection on your Grilla Grill. The sweet and savory glaze, featuring pineapple juice and bourbon, adds a delightful twist to the classic ham recipe.

Ingredients: 1 bone-in ham 8-10 lbs. 1 cup pineapple juice. 1/2 cup bourbon. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon black pepper. Pineapple slices for garnish.

Instructions: Preheat your Grilla Grill to 325F. Place the ham on the grill and cook for 1.5 to 2 hours, or until the internal temperature reaches 140F. In a saucepan, combine pineapple juice, bourbon, brown sugar, Dijon mustard, soy sauce, honey, garlic, ginger, and black pepper. Bring the glaze to a simmer over medium heat, stirring occasionally, and let it cook for 15-20 minutes or until it thickens. Brush the ham with the pineapple bourbon glaze during the last 30 minutes of cooking, allowing it to caramelize. Remove the ham from the grill and let it rest for 15 minutes before slicing. Garnish with pineapple slices and serve with additional glaze on the side. Enjoy your delicious Pineapple Bourbon Glazed Ham from Grilla Grills!

Prep Time: 20 minutes

Cook Time: 120 minutes

cinnasauria

[beachhouse2010]

A quick and delightful dessert that is perfect for the 21 Day Fix program. This Greek yogurt parfait is a delicious way to satisfy your sweet tooth while staying on track with your nutrition goals.

Ingredients: 1 cup of Greek yogurt. 1/2 cup of fresh berries strawberries, blueberries, or raspberries. 1 tablespoon of honey. 1/4 cup of granola. 1/4 teaspoon of vanilla extract. A pinch of cinnamon.

Instructions: Put Greek yogurt, vanilla extract, and a pinch of cinnamon in a bowl and mix them together. Combine well. Spread out 1/4 cup of the yogurt mixture in the bottom of a glass or dessert dish. Place a quarter cup of fresh berries on top of the yogurt. Put more yogurt and berries in the glass until it's full. Add honey to the top layer of berries. Add granola on top to make it crunchier and more interesting. For a cool dessert, serve right away or put in the fridge. Have fun with your tasty and good-for-you Greek yogurt parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

nyman hall

[beachhouse2010]

Rhubarb ginger coconut floats offer a delightful combination of tangy rhubarb, spicy ginger, creamy coconut, and refreshing fizziness, creating a unique and satisfying beverage.

Ingredients: 2 cups chopped rhubarb. 1/2 cup sugar. 1/4 cup water. 1 tablespoon grated ginger. 1 can coconut milk. Vanilla ice cream. Sparkling water or soda water.

Instructions: Put chopped rhubarb, sugar, water, and grated ginger in a saucepan. For about 10 minutes, or until the rhubarb is soft and the mixture gets thick, simmer over medium-low heat. Let it cool down. Remove the solids from the rhubarb mixture by straining it. This will leave a smooth syrup. Put vanilla ice cream into glasses to make the floats. A lot of rhubarb ginger syrup should be poured over the ice cream. Add a splash of coconut milk on top. To make it fizzy, add sparkling water or soda water at the end. Add a mint sprig or a slice of fresh rhubarb as a garnish if you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

Pinecrest Parent Council

[beachhouse2010]

Indulge in the irresistible combination of soft chocolate chip cookies with a delightful frosting surprise in the center. These cookies are perfect for satisfying your sweet cravings!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 1/2 cup creamy frosting any flavor you prefer.

Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Scoop about 1 tablespoon of cookie dough and flatten it in your hand. Place a small dollop of frosting about 1 teaspoon in the center of the flattened dough. Fold the edges of the dough around the frosting, sealing it completely. Roll it back into a ball. Place the filled cookie dough balls onto a baking sheet, leaving space between them. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Eva gonzalez

[beachhouse2010]

These mini tacos with guacamole are a delicious and easy-to-make snack or appetizer. The air fryer gives the tacos a crispy texture, and the guacamole adds a creamy and flavorful touch.

Ingredients: 1 pound ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced onions. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup guacamole. Mini flour tortillas. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Cook the ground beef in a pan over medium-low heat until it turns brown all over. After getting rid of the extra fat, add the taco seasoning and water according to the directions on the package. Let it cook on low heat for a few minutes until it gets thicker. Put the small flour tortillas out on the table and top each one with a spoonful of the seasoned ground beef. Add more cheddar cheese shreds to each tortilla with beef inside it. Make sure the tacos don't touch when you put them in the air fryer basket that has already been heated. They might need to be cooked one at a time. Spray the tacos with cooking spray just a little to make them crispy. The tacos should be air-fried at 350F 175C for 5 to 7 minutes, or until they are golden brown and the cheese is hot. Do the guacamole while the tacos are cooking. In a bowl, mix diced tomatoes, diced onions, chopped cilantro, and sour cream. It's time to serve the tacos. Take them out of the air fryer and top them with guacamole. Have fun with your guacamole and mini tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

Fort Thomas Arts

[beachhouse2010]

Spicy Tuna Handrolls are a tasty and simple way to make sushi. Putting spicy tuna, creamy avocado, and crunchy cucumber between sheets of nori seaweed makes for a tasty bite.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1/2 pound sushi-grade tuna, diced. 2 tablespoons mayonnaise. 1 tablespoon Sriracha sauce. 1 tablespoon soy sauce. 1 avocado, thinly sliced. 1 cucumber, julienned. 1 tablespoon sesame seeds. Pickled ginger and wasabi, for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool down a bit. Dice the tuna and put it in a bowl. Add mayonnaise, Sriracha sauce, and soy sauce. Put a nori sheet on a clean surface so that the shiny side is facing down. Place a thin layer of sushi rice on top of the nori sheet, making sure to leave some space around the edges. Add a spoonful of the spicy tuna mix to the rice and spread it out evenly. Put some cucumber and avocado slices cut into thin strips on top of the tuna. The filling should have sesame seeds on top of it. Cover the filling with the nori sheet by rolling it into a cone. To make more handrolls, do it again with the rest of the ingredients. Put it on the table right away with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Fatty George

[beachhouse2010]

In these festive and tasty sugar cookies, enjoy the delightful combination of peppermint and sugar. Perfect for the holidays or whenever you want a minty treat.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. teaspoon baking powder. teaspoon salt. cup crushed peppermint candies or candy canes.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed peppermint candies. Divide the dough into two equal portions and shape each portion into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours, or until firm. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Slice the chilled cookie dough logs into rounds about -inch thick. Place the cookie rounds onto the prepared baking sheets, leaving some space between them. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

shaina glass