Blazing Plumbobs

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Paradise Fried Rice is a delightful and easy-to-make dish that transforms leftover rice into a flavorful meal. With a perfect balance of savory soy sauce, tender mixed vegetables, and scrambled eggs, this dish is sure to satisfy your cravings for a comforting and satisfying meal.

Ingredients: 3 cups cooked rice, preferably leftover. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 onion, diced. 1 cup mixed vegetables carrots, peas, corn. 2 eggs, beaten. 3 tablespoons soy sauce. 1 tablespoon oyster sauce. Salt and pepper to taste. Green onions, thinly sliced for garnish optional.

Instructions: Heat vegetable oil in a large skillet over medium heat. Add minced garlic and diced onion, saut until fragrant and translucent, about 2-3 minutes. Stir in mixed vegetables and cook until tender, about 3-4 minutes. Push the vegetables to one side of the skillet and pour beaten eggs onto the other side. Scramble the eggs until fully cooked, then mix them with the vegetables. Add cooked rice to the skillet, breaking up any clumps, and stir well to combine with the vegetables and eggs. Pour soy sauce and oyster sauce over the rice mixture, and stir to evenly coat everything. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until everything is heated through, about 5 minutes. Garnish with thinly sliced green onions if desired before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Csra Cougars

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Enjoy the rich and smoky flavors of these ribs that were cooked perfectly on the patio grill. You can make a delicious glaze for these ribs by mixing sweet maple syrup, salty soy sauce, and a hint of smoke. They will be a hit at any barbecue.

Ingredients: 2 racks of baby back ribs. 1/2 cup maple syrup. 1/4 cup soy sauce. 2 tbsp Dijon mustard. 3 cloves garlic, minced. 1 tsp smoked paprika. 1/2 tsp black pepper. 1/4 tsp cayenne pepper. 1/4 cup apple cider vinegar. 2 tbsp olive oil.

Instructions: Warm up the grill over medium-high heat. To make the glaze, mix some minced garlic, maple syrup, soy sauce, Dijon mustard, black pepper, and cayenne pepper in a small bowl with a whisk. Add salt and olive oil to the ribs. Put the ribs on a barbecue that has already been heated up and cook for 10 minutes on each side. During the last 5 minutes of cooking on each side, baste them with the maple glaze. Put the apple cider vinegar and the rest of the maple glaze in a small saucepan. Heat them over medium-low heat until the glaze gets a little thicker. From the grill, take the ribs off when they are fully cooked and have a nice char. Let them rest for a few minutes. Spread the thickened maple glaze out evenly over the ribs by brushing it on. Cut the ribs in half along the bones, serve hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Skeletal Fracture

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Indulge in the rich and nutty flavors of pecan milk with this delicious Pecan Milk Smoothie. Packed with the goodness of pecans, ripe banana, and a burst of berries, this smoothie is both nutritious and satisfying. Customize the sweetness and creaminess to suit your taste and start your day with a delightful treat.

Ingredients: 1 cup pecan milk. 1 ripe banana. 1/2 cup frozen berries strawberries, blueberries, or raspberries. 1 tablespoon honey or maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1/2 cup Greek yogurt optional for creaminess. Ice cubes optional. Fresh berries and chopped pecans for garnish.

Instructions: In a blender, combine the pecan milk, ripe banana, frozen berries, honey or maple syrup, vanilla extract, and ground cinnamon. If you prefer a creamier smoothie, add Greek yogurt to the blender as well. Add ice cubes if you want a colder and thicker texture. Blend until smooth and creamy, ensuring all ingredients are well combined. Taste the smoothie and adjust sweetness or thickness by adding more honey, yogurt, or ice cubes if needed. Pour the Pecan Milk Smoothie into glasses and garnish with fresh berries and chopped pecans. Serve immediately and enjoy your healthy homemade nut milk smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Qummunity Connections

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This vegan corn chowder is creamy, flavorful, and perfect for summer. It's made with fresh corn, bell pepper, coconut milk, and spices.

Ingredients: 4 cups fresh or frozen corn kernels. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, chopped. 4 cups vegetable broth. 1 can coconut milk. 2 tablespoons nutritional yeast. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley or cilantro, chopped, for garnish.

Instructions: The onion and garlic should be cooked in a big pot until they become soft. After you add the bell pepper, cook for another two to three minutes. The smoked paprika, corn, vegetable broth, and coconut milk should all be added now. Bring it to a low boil, then cook for 15 to 20 minutes. Let some chunks of corn stay in the soup while you use an immersion blender to make part of it creamy. Add pepper and salt. Add fresh parsley or cilantro on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Misfit Training

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This classic cucumber salad is a delightful and refreshing side dish, perfect for a light lunch. The crisp cucumbers and tangy dressing make it a summer favorite.

Ingredients: 2 cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup white vinegar. 2 tablespoons olive oil. 1 tablespoon sugar. Salt and pepper to taste.

Instructions: Slice the cucumbers and red onion and put them in a large bowl. Add the olive oil, sugar, salt, and pepper to a different bowl and mix them together. For the cucumbers and onions, pour the dressing on top of them. Add toss to cover evenly. Add some fresh dill on top. Put it in the fridge for at least 30 minutes before you serve it. Serve as a cool lunchtime companion!

Prep Time: 10 minutes

Cook Time: 0 minutes

Carl Hayden Digital Photography

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This slow cooker recipe creates a comforting and visually stunning dish of cheese stuffed rigatoni pasta. The rigatoni tubes are filled with a delicious mixture of ricotta, Parmesan, and mozzarella cheese, flavored with garlic, oregano, and basil, then cooked in marinara sauce until tender and gooey. The final result resembles a honeycomb, making it a delightful centerpiece for any gathering.

Ingredients: 1 lb rigatoni pasta. 2 cups ricotta cheese. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1 egg. 1 teaspoon garlic powder. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 cups marinara sauce.

Instructions: Follow the directions on the package to cook rigatoni pasta until it is just al dente. Remove the water and set it aside. Ricotta cheese, Parmesan cheese, mozzarella cheese, egg, garlic powder, dried oregano and basil, salt, and black pepper should all be mixed together in a bowl. Mix everything together well. Fill up each rigatoni tube with the cheese mix. Put one cup of marinara sauce in the slow cooker's base. Set the stuffed rigatoni in the slow cooker so that it looks like a honeycomb. Make sure the stuffed rigatoni are fully covered by the rest of the marinara sauce. Put the lid on top and cook on low heat for four to five hours, or until the cheese melts and the pasta is soft. If you want, you can serve it hot with extra grated Parmesan cheese and fresh basil leaves on top.

Prep Time: 30 minutes

Cook Time: 240 minutes

Edugear Ltd

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These delightful tarts combine the creamy richness of caramelised white chocolate with the tanginess of cream cheese, all nestled in a buttery biscuit crust. Perfect for any occasion, these indulgent treats are sure to impress.

Ingredients: 200g cream cheese. 200g caramelised white chocolate. 200ml heavy cream. 100g digestive biscuits. 50g unsalted butter, melted. 1 tsp vanilla extract. Fresh berries for garnish.

Instructions: Crush the digestive biscuits until fine. Mix the crushed biscuits with melted butter until combined. Press the biscuit mixture into the base of tart tins to form a crust. In a bowl, beat the cream cheese until smooth. Melt the caramelised white chocolate and add it to the cream cheese, mixing until well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add vanilla extract and mix well. Spoon the cheesecake mixture into the prepared tart crusts. Chill in the refrigerator for at least 2 hours or until set. Before serving, garnish with fresh berries.

Prep Time: 20 minutes

Cook Time: 0 minutes

Jack Barker Photography

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A delightful cranberry jelly recipe that's perfect for spreading on your morning toast or serving as a condiment with various dishes. The tartness of cranberries combined with the sweetness of sugar creates a delicious balance of flavors.

Ingredients: 4 cups fresh cranberries. 2 cups granulated sugar. 1 cup water. 1 lemon, juiced. 1 packet fruit pectin.

Instructions: Rinse and drain the fresh cranberries. In a large saucepan, combine cranberries, sugar, and water. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 10 minutes until cranberries burst and mixture thickens. Stir in lemon juice and fruit pectin, and continue simmering for an additional 2 minutes. Remove from heat and let the cranberry jelly cool for a few minutes. Transfer the cranberry jelly into sterilized jars and seal tightly. Allow the jars to cool to room temperature before storing them in the refrigerator. Refrigerate for at least 4 hours or until the cranberry jelly sets. Enjoy your homemade cranberry jelly on toast or as a condiment!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Well Church Of Weatherford

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The convenience of cookies combined with the rich, fudgy goodness of brownies is what these Brownie Cookies offer. For chocolate enthusiasts, these are the ideal dessert!

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

Instructions: Preheat your oven to 350F 175C. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals until smooth, stirring between each interval. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs, sugar, and vanilla extract until well combined. Add the melted chocolate mixture to the egg mixture and mix until smooth. Gradually add the dry ingredients to the chocolate mixture and mix until a thick batter forms. If using, fold in the chopped walnuts. Drop spoonfuls of the batter onto a parchment paper-lined baking sheet, spacing them apart. Bake in the preheated oven for 10-12 minutes or until the cookies have a shiny, crackled appearance and are set around the edges. 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. Enjoy your delicious brownie cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cheddr

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Indulge in the rich and nutty flavors of flourless chocolate hazelnut cake in cookie form. These cookies are gluten-free and perfect for chocolate lovers.

Ingredients: 1 cup hazelnut meal. 1/2 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup chocolate chips. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1 large egg.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together the hazelnut meal, powdered sugar, cocoa powder, baking powder, and salt. Stir in the chocolate chips. In another bowl, whisk together the melted butter, vanilla extract, and egg until well combined. Add the wet ingredients to the dry ingredients and mix until a dough forms. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Flatten each dough mound slightly with the back of a spoon. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set. 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. Once cooled, enjoy these delicious flourless chocolate hazelnut cake cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

Win Wiz

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This Hawaiian Pineapple Coconut Lush Parfait will take you to a tropical paradise. There are layers of coconut, vanilla pudding, crushed pineapple, and other things that make this treat taste like a Hawaiian vacation.

Ingredients: 2 cups crushed pineapple, drained. 1 cup shredded coconut. 1 package instant vanilla pudding mix. 2 cups cold milk. 1 cup whipped cream. 1 cup graham cracker crumbs. 1/2 cup melted butter. 1/2 cup chopped macadamia nuts. Maraschino cherries for garnish.

Instructions: In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of parfait glasses to create a crust layer. In another bowl, mix instant vanilla pudding with cold milk until thickened. Fold in whipped cream. Layer the pudding mixture over the graham cracker crust in the parfait glasses. Add a layer of crushed pineapple on top of the pudding mixture. Sprinkle shredded coconut and chopped macadamia nuts over the pineapple layer. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Garnish each parfait with a Maraschino cherry. Refrigerate for at least 2 hours before serving to allow the flavors to meld. Serve chilled and enjoy the tropical goodness!

Prep Time: 20 minutes

Cook Time: 0 minutes

Barb Desjardins

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These Slow Cooker Sweet Sriracha Meatballs are the perfect mix of sweet and spicy, making them a great starter or main dish. They are easy to make and perfect when cooked slowly in a slow cooker, which lets the flavors blend beautifully.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 egg. 1/4 cup soy sauce. 1/4 cup sriracha sauce. 1/4 cup honey. 1 tbsp rice vinegar. 1 tsp sesame oil. Sesame seeds, for garnish. Chopped green onions, for garnish.

Instructions: Mix the egg, green onions, cilantro, garlic, breadcrumbs, and ground beef in a bowl until everything is well mixed. Form the mixture into meatballs that are about an inch across. Soy sauce, Sriracha sauce, honey, rice vinegar, and sesame oil should all be mixed together in a different bowl. Fill the slow cooker with meatballs. Pour the sauce over the meatballs, making sure they are well covered. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the meatballs are soft and cooked all the way through. Add sesame seeds and chopped green onions on top after it's done cooking and before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Vote Mateo

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This Chicken Caesar Pasta Salad is a tasty take on the traditional Caesar salad. It's great for potlucks and picnics. This dish is both refreshing and filling because it has soft pasta, juicy chicken, cherry tomatoes, and a creamy Caesar dressing.

Ingredients: 8 ounces penne pasta. 2 cups cooked chicken breast, diced. 1 cup cherry tomatoes, halved. 1/2 cup grated Parmesan cheese. 1/4 cup Caesar salad dressing. 1/4 cup mayonnaise. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 2 cups romaine lettuce, chopped. 1/4 cup croutons. 1/4 cup fresh basil leaves, torn.

Instructions: Follow the directions on the package to cook the penne pasta. Let it cool down after draining. Put grated Parmesan cheese, cherry tomatoes, and cooked chicken in a large bowl. Add the mayonnaise, fresh lemon juice, minced garlic, salt, and pepper to a separate small bowl, and mix them together using a whisk. The dressing should be poured over the chicken and tomato mix. Toss to cover. Cut up some romaine lettuce and add it to the bowl with the cooled pasta. To mix, gently toss. Add croutons and torn fresh basil leaves on top. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Gmina Wyznaniowa Zydowska

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Tender chicken breasts cooked in a flavorful Asian-inspired sauce, made easy in the slow cooker. This dish is perfect for busy days when you want a delicious homemade meal with minimal effort.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup soy sauce. 1/4 cup honey. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 2 tablespoons water. Green onions, sliced for garnish. Sesame seeds for garnish.

Instructions: In a bowl, mix soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Place chicken breasts in the slow cooker. Pour the sauce mixture over the chicken. Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through and tender. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the sauce in the slow cooker. Cover and cook on high for an additional 30 minutes, or until sauce thickens. Garnish with sliced green onions and sesame seeds before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

Fourth Grade Website

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Enjoy the thick and creamy goodness of traditional chocolate fudge. This recipe is great for making holiday gifts or just because you want something sweet. It will taste and be crunchier if you add nuts.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon pure vanilla extract. 1/2 cup chopped nuts optional.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. For one minute, heat on high, then stir. Stir the mixture every 15 seconds while you keep microwaving it until it is smooth and well combined. If you want, you can also add chopped nuts and vanilla extract. Put the mix into the pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours to set. To get the fudge out of the pan, use the extra piece of parchment paper to help you. Then, cut it into squares. Have fun or put them in packages to give as gifts this holiday season!

Prep Time: 10 minutes

Cook Time: 5 minutes

Zero Hour Georgia

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There's something for everyone in this Mexican Cheese Corn Dip. The sweet corn goes well with the salty cheese and spices. You can serve this tasty and easy-to-make dip at parties, game nights, or any other time you want to wow your guests.

Ingredients: 1 cup canned corn kernels. 1 cup shredded Mexican cheese blend. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup chopped cilantro. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Put all the ingredients in a bowl and mix them together. Save some cheese for topping. Put the mixture in a baking dish and make sure it's spread out evenly. Add the cheese that you saved on top. After the oven is hot, bake the dip for 20 to 25 minutes, or until it bubbles and the cheese melts and turns golden brown. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add more chopped cilantro and green onions as a garnish. Warm it up and serve with tortilla chips or sliced crusty bread.

Prep Time: 15 minutes

Cook Time: 25 minutes

Starwars The Force Is With You

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A festive and refreshing cocktail that is great for winter get-togethers. Sugar and mint, which are both sweet and fresh, balance out the sourness of the cranberries. Lime juice gives it a zesty kick. For a delicious fall drink, serve chilled.

Ingredients: 1 cup cranberries. 1/2 cup sugar. 1/2 cup water. 8-10 fresh mint leaves. 2 limes, juiced. 2 cups sparkling water. Ice cubes.

Instructions: Put cranberries, sugar, and water in a saucepan and mix them together. Bring to a boil, then lower the heat and let it cook for 5 minutes, until the cranberries pop. Take it off the heat and let it cool down. Mix fresh mint leaves and lime juice together in a glass. Put ice cubes in the glass. Add the cranberry mix to the ice. Add sparkling water on top. Mix everything together slowly. If you want, you can add more mint leaves and cranberries as a garnish.

Prep Time: 10 minutes

Cook Time: 5 minutes

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