Blos Sim

Amphitheatre Primary School - Mark Lakeman - Sinclair Spotteds - Dental 3d - Salontique

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Indulge in the rich and creamy goodness of this Cold Brew Coffee Pie. It's a perfect dessert for coffee lovers, combining the smoothness of cold brew coffee with the sweetness of condensed milk and cream. The graham cracker crust adds a delightful crunch to every bite.

Ingredients: 1 1/2 cups ground coffee. 4 cups cold water. 1 1/2 cups sweetened condensed milk. 1 1/2 cups heavy cream. 1 9-inch graham cracker pie crust. Whipped cream for garnish. Chocolate shavings for garnish.

Instructions: Combine the ground coffee and cold water in a large jar or pitcher. Stir well, cover, and refrigerate for 12-24 hours to steep. Strain the cold brew coffee through a fine mesh sieve or coffee filter to remove the grounds. In a mixing bowl, whisk together the sweetened condensed milk and heavy cream until well combined. Add the strained cold brew coffee to the mixture and whisk until fully incorporated. Pour the coffee mixture into the graham cracker pie crust. Refrigerate the pie for at least 4 hours or until it sets and firms up. Before serving, garnish the pie with whipped cream and chocolate shavings. Slice, serve, and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

13 Olyphants

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Indulge in the ultimate treat with these ooey-gooey caramel brownies. Each bite is loaded with rich chocolate and decadent caramel, creating a mouthwatering dessert experience.

Ingredients: 1 box brownie mix. 1/2 cup melted butter. 1/4 cup water. 2 eggs. 1 cup chocolate chips. 1 cup caramel sauce.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking dish. In a mixing bowl, combine brownie mix, melted butter, water, and eggs. Stir until well combined. Fold in chocolate chips. Pour half of the brownie batter into the prepared baking dish. Drizzle half of the caramel sauce over the brownie batter. Pour the remaining brownie batter over the caramel layer. Drizzle the remaining caramel sauce on top. Using a knife, swirl the caramel into the brownie batter for a marbled effect. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow brownies to cool before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Athirah Md Desa

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These vegan and gluten-free brownies have the rich flavors of chocolate and the cool flavors of mint. Perfect for satisfying your sweet tooth without going against what you eat!

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped fresh mint leaves.

Instructions: Warm the oven up to 175F 350C. Chocolate powder, baking soda, salt, and coconut sugar should all be mixed together in a large bowl. Melt the coconut oil and add it to the dry ingredients. Then add the almond milk and vanilla extract. Mix everything together well. Add chocolate chips and chopped fresh mint leaves. Smooth the batter out in an 8x8-inch baking dish that has been greased. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares. Enjoy these tasty Chocolate Mint Brownies that are vegan and gluten-free!

Prep Time: 15 minutes

Cook Time: 25 minutes

Il Biscottaio Di Mattia Gabriele

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Enjoy a Fat Head Dough pizza crust that is low in carbs and good for people on the keto diet. Instead of traditional high-carb crusts, this recipe calls for a cheesy dough made from almond flour that tastes just as good.

Ingredients: 1 1/2 cups shredded mozzarella cheese. 2 oz cream cheese. 3/4 cup almond flour. 1 egg. 1/2 tsp Italian seasoning. 1/4 tsp garlic powder. 1/4 cup sugar-free pizza sauce. Your choice of keto-friendly pizza toppings e.g., pepperoni, mushrooms, bell peppers.

Instructions: Warm the oven up to 425F 220C. Put mozzarella cheese and cream cheese in a bowl that can go in the microwave. In 30-second intervals, heat until melted and well mixed. The egg, Italian seasoning, garlic powder, and almond flour should all be mixed in until a dough forms. Choose whether to roll the dough out into a thin circle or rectangle by putting it between two sheets of parchment paper. Move the dough to a baking sheet with the bottom parchment paper still on it. Then, take off the top sheet of parchment paper. For 10 to 12 minutes, or until golden brown and set, bake the crust. Take it out of the oven and let it cool down for a while. Cover the crust with sugar-free pizza sauce and then add any keto-friendly toppings you like. Put the pizza back in the oven and bake for another 5 to 7 minutes, until the cheese melts and bubbles. Cut it up and serve it hot. Enjoy your Fat Head Dough Pizza that is good for you and keto!

Prep Time: 15 minutes

Cook Time: 20 minutes

Kerr Shop

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Mini Fruit Pizzas are a refreshing summer treat. A sugar cookie base is topped with creamy whipped cream cheese and an assortment of fresh fruits. Ideal for easy entertaining or a light dessert.

Ingredients: 1 package sugar cookie dough. 1 cup whipped cream cheese. 1/4 cup powdered sugar. Assorted fresh fruits strawberries, kiwi, blueberries, etc.. Mint leaves for garnish.

Instructions: Follow the directions on the sugar cookie dough package for heating up the oven. Use a cookie cutter to make small rounds out of the sugar cookie dough that you have rolled out. Put the cookie rounds on a baking sheet and bake them according to the directions on the package. Let them cool down all the way. Whip the cream cheese and powdered sugar together in a bowl until the mixture is smooth. Place a thin layer of the cream cheese mixture on top of each round cookie that has cooled. You can put any sliced fresh fruit on top of the cream cheese. Add mint leaves as a garnish. Put it in the fridge for 15 to 20 minutes before serving. Enjoy these tasty little fruit pizzas!

Prep Time: 20 minutes

Cook Time: 15 minutes

Saldanet

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Rich chocolate cookies topped with gooey vegan marshmallows are the perfect treat. They make you think of a warm mug of cocoa.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 cup non-dairy milk. 1/2 cup vegan chocolate chips. Vegan marshmallows, for topping.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, cream together vegan butter, brown sugar, granulated sugar, and vanilla extract until smooth. Gradually add dry ingredients to the wet ingredients, alternating with non-dairy milk, until a dough forms. Fold in chocolate chips. Using a cookie scoop, drop dough onto the prepared baking sheet. Bake for 10-12 minutes or until edges are set. Remove from oven and immediately press vegan marshmallows onto the tops of the cookies. Return to oven and broil for 1-2 minutes or until marshmallows are lightly toasted. Allow cookies to cool slightly before enjoying!

Prep Time: 15 minutes

Cook Time: 12 minutes

Cumo – cincinnati urban ministry outreach

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The Asian Garlic Tofu recipe calls for cubes of crispy tofu to be soaked in a sauce made of soy sauce, maple syrup, garlic, and sriracha. The sauce is both sweet and spicy. Searing the tofu gives it a nice crunch that goes well with its soft inside. This is the perfect vegan dishit's filling and tastes like it came from Asia.

Ingredients: 1 block extra firm tofu, pressed and sliced into cubes. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 3 cloves garlic, minced. 1 teaspoon sriracha sauce. 1 tablespoon sesame oil. 2 tablespoons cornstarch. 2 tablespoons vegetable oil. 2 green onions, chopped for garnish. Sesame seeds for garnish.

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Prep Time: 35 minutes

Cook Time: 10 minutes

Alexis Carlson

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Patuka Onigiri Pakkan Onigiri is a fusion sushi recipe combining the traditional Japanese onigiri with elements of Pakkan, a Burmese fish salad. It offers a unique blend of flavors and textures, perfect for sushi enthusiasts looking to try something new.

Ingredients: 2 cups sushi rice. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori seaweed. 1/2 cup cooked and seasoned salmon flakes. 1/2 cup cooked and seasoned tuna flakes. 1/4 cup pickled ginger strips. 1/4 cup soy sauce.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar and salt dissolve. Let it cool. Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature. Divide rice into 8 portions. Wet your hands and shape each portion into a triangle. Place a small amount of salmon flakes on one triangle, and a small amount of tuna flakes on another. Wrap each rice triangle with a strip of nori seaweed, leaving the bottom open. Garnish each onigiri with pickled ginger strips. Serve with soy sauce for dipping.

Prep Time: 20 minutes

Cook Time: 30 minutes

Montgomery County Red Raiders

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These delightful pancakes are bursting with flavor and texture, combining the sweetness of bananas, the crunch of walnuts, and the richness of dark chocolate chips. They're perfect for a sunny morning treat that will brighten your day.

Ingredients: 1 cup all-purpose flour. 2 tbsp sugar. 1 tbsp baking powder. 1/4 tsp salt. 1 cup almond milk. 2 tbsp vegetable oil. 1 tsp vanilla extract. 1 ripe banana, mashed. 1/4 cup chopped walnuts. 1/4 cup dairy-free dark chocolate chips.

Instructions: In a large mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, mix almond milk, vegetable oil, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Fold in mashed banana, chopped walnuts, and dark chocolate chips. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with remaining batter. Serve hot with your favorite vegan toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

pinup doll australia

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This Vegan Irish Colcannon recipe offers a delightful twist on traditional mashed potatoes by incorporating finely shredded cabbage, resulting in a creamy, flavorful dish perfect for St. Patrick's Day or any cozy meal. The vegan butter and almond milk ensure a rich and creamy texture without the need for dairy.

Ingredients: 4 large potatoes, peeled and cubed. 1/2 head cabbage, finely shredded. 1/4 cup vegan butter. 1/2 cup unsweetened almond milk or any plant-based milk. Salt and pepper to taste. 2 green onions, thinly sliced optional, for garnish.

Instructions: In a large pot of salted water, boil the potatoes for about 15 to 20 minutes, or until they are soft. Shred the cabbage and steam it in a different pot until it's soft, about 5 to 7 minutes. Put the potatoes back in the pot after draining them. Mash the potatoes with the vegan butter and almond milk until they are smooth and creamy. Add the steamed cabbage and season with salt and pepper to taste. Put the colcannon on a serving dish. If you want, you can top it with sliced green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

liz’s goodies

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Delicious Traeger-grilled buffalo chicken wings with a perfect balance of smokiness and heat.

Ingredients: 4 lbs chicken wings. 1 cup hot sauce. 1/2 cup unsalted butter, melted. 1/4 cup apple cider vinegar. 1 tsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Set the Traeger smoker's temperature to 225F. Add salt and pepper to chicken wings to season them. For 1.5 hours, place the wings on the Traeger grill and smoke them. To make the buffalo sauce, combine hot sauce, melted butter, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, and cayenne pepper in a bowl. Raise the Traeger temperature to 400F after smoking. After thoroughly coating each smoked wing with buffalo sauce, return them to the grill and cook for a further 15 to 20 minutes, or until crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 105 minutes

Duddingston field

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With a crispy outside and a soft, flavorful inside, this crispy potato and garlic cake is a great mix of tastes and textures.

Ingredients: 4 large potatoes, peeled and grated. 4 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: Preheat oven to 400F 200C. In a large bowl, mix together grated potatoes, minced garlic, Parmesan cheese, olive oil, salt, pepper, and chopped parsley. Press the potato mixture firmly into a greased cake pan, smoothing the top. Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and crispy. Remove from the oven and let it cool for a few minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Communaut S Chr Tiennes De Base Wallonie Et Bruxelles

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A delicious dry rub recipe for smoking a Boston Butt, resulting in tender and flavorful pulled pork with a perfect balance of sweet and savory spices.

Ingredients: 1 Boston Butt pork roast 6-8 lbs. 1/4 cup brown sugar. 2 tablespoons paprika. 2 tablespoons kosher salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 teaspoon cumin. 1 teaspoon dried thyme.

Instructions: Preheat your smoker to 225F 107C. In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, cumin, and dried thyme. Mix well. Pat the Boston Butt dry with paper towels and generously rub the spice mixture all over the meat, covering all sides. Place the seasoned Boston Butt on the smoker grates, fat side up. Smoke the pork until it reaches an internal temperature of 195-203F 90-95C, which may take approximately 1.5 to 2 hours per pound. Once the Boston Butt is cooked, remove it from the smoker and let it rest for about 30 minutes before pulling the meat apart with forks. Serve the smoked pulled pork on buns or as desired, and enjoy!

Prep Time: 15 minutes

Cook Time: 10-12 hours

Reign On Standard

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These vegan baked sweet potato fries are crispy on the outside, tender on the inside, and packed with flavor. They make a delicious and healthier alternative to traditional fries.

Ingredients: 2 medium sweet potatoes, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss sweet potato fries with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread fries out in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until fries are golden brown and crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Picom 3D

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The Outrageously Good Burger Costs a Pretty Penny at Spring Hill is a rich and tasty burger with a variety of tastes and textures. It's a great way to get a taste of Seattle.

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 2 cloves minced garlic. 1 tsp salt. 1/2 tsp black pepper. 4 hamburger buns. 4 slices cheddar cheese. 4 lettuce leaves. 4 tomato slices. 4 pickle slices. 4 slices bacon, cooked. 1/4 cup mayonnaise. 2 tbsp ketchup. 2 tbsp mustard.

Instructions: Put ground beef, diced onions, minced garlic, salt, and black pepper in a bowl. Make 4 patties out of it. Warm up the grill or pan on the stove over medium-high heat. To get patties that are medium-rare, grill them for four to five minutes on each side. Each patty should have a slice of cheddar cheese added to it in the last minute of cooking. Cover and melt the cheese. Put hamburger buns on the grill or in a toaster to toast them. Put mayonnaise on the bottom bun first, then ketchup and mustard. Spread lettuce leaves on the bun that has been smeared with sauce. Then add the cooked patty and melted cheese. Add slices of tomato, pickles, and bacon on top. Use a toothpick or skewer to hold the top bun in place. Serve your ridiculously delicious Seattle burger right away!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ohio Music Education Association

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A delicious vegetarian option for burger lovers.

Ingredients: 2 cups cooked black beans. 1/2 cup breadcrumbs. 1/4 cup chopped onion. 1/4 cup diced bell pepper. 1 egg. 1 tsp cumin. Salt and pepper. 4 burger buns. Lettuce, tomato, avocado. Mayonnaise or sauce.

Instructions: In a bowl, mash black beans. Put in the egg, cumin, salt, pepper, onion, bell pepper, bread crumbs, and pepper. Put the patties in the fridge for 30 minutes. Fry or grill patties until they are golden brown. Put together burgers by adding sauce, lettuce, tomato, avocado, and tomato. Warm up and serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

Trufflette

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The jalapeno dip from Chuy's is creamy and zesty, with a spicy kick. It's great for parties or just snacking. When you mix jalapenos, green chilies, and cheese together, you get a strong flavor that goes well with crunchy tortilla chips.

Ingredients: 2 cups sour cream. 1 cup mayonnaise. 1 cup chopped jalapenos fresh or pickled. 1 cup chopped green chilies. 1 cup shredded cheddar cheese. 1 cup chopped fresh cilantro. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Sour cream and mayonnaise should be mixed together until they are smooth in a large bowl. Cut up some jalapenos, green chilies, cheddar cheese, and fresh cilantro, and mix them all in. Put in cumin, salt, pepper, garlic powder, and onion powder. Make sure to mix the ingredients together well. Put the bowl in the fridge with the lid on for at least an hour to let the flavors mix. Serve cold with fresh vegetables or tortilla chips to dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

Raphael Escobar