Capital Sims

Guitarte Ensemble - Art House 17 - Iceim 2018 - Misfit Training - Aubergine Juice

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A comforting Italian-American dish featuring tender baked chicken breasts served over rigatoni pasta tossed in marinara sauce and topped with melted mozzarella cheese.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup Italian breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 1 cup marinara sauce. 1 pound rigatoni pasta. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Grate Parmesan cheese and Italian breadcrumbs together in a shallow dish. Put a little bit of beaten egg on each chicken breast and then cover it with the breadcrumb mixture. Put chicken breasts on a baking sheet that has parchment paper on it. Put it in the oven and bake for 25 to 30 minutes, or until the chicken is fully cooked. While the chicken is baking, follow the directions on the package to cook the rigatoni. Remove the water and set it aside. Put marinara sauce in a big pan and heat it over medium-low heat. Toss the cooked rigatoni with the marinara sauce in the pan after you add it. Place the pasta in a baking dish. On top of the pasta, put chicken breasts that have been baked. Add mozzarella cheese shreds to the chicken and pasta. Add 10 more minutes of baking time or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves.

Prep Time: 20 minutes

Cook Time: 40 minutes

Grangeville Christian Reformed Church

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There are juicy beef patties, rich Gruyere cheese, sweet caramelized onions, and a zesty special sauce in the Southern Belle Gruyere Burger. It has a bit of Southern comfort and a bit of class.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of Gruyere cheese. 1/2 cup caramelized onions. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 cup baby spinach leaves. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Place the burger patties on the hot grill or griddle and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of Gruyere cheese on top of each patty and allow it to melt. While the burgers are cooking, split the burger buns and toast them on the grill until lightly browned. In a small bowl, mix the mayonnaise and Dijon mustard to create a special sauce. To assemble the burgers, spread the special sauce on the bottom half of each toasted bun. Place a Gruyere-topped burger patty on each bun bottom. Top the burgers with caramelized onions and a handful of baby spinach leaves. Finally, place the top half of the toasted bun on the spinach leaves to complete the burgers. Serve your Southern Belle Gruyere Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Tvhs Football

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Beoseot Jeongol, a Korean mushroom hot pot, is a comforting and nutritious meal. This hot pot is packed with assorted mushrooms, tofu, and flavorful broth seasoned with traditional Korean spices like garlic, ginger, and gochugaru. It's a perfect dish for a cozy night in or to share with friends and family.

Ingredients: 400g assorted mushrooms shiitake, oyster, enoki. 200g tofu, sliced. 100g kimchi. 4 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon gochugaru Korean red pepper flakes. 2 green onions, chopped. 1 cup spinach. Salt and pepper to taste.

Instructions: Put vegetable broth, soy sauce, sesame oil, garlic, ginger, and gochugaru in a hot pot or large pot. Over medium-low heat, bring the broth to a boil. When the broth starts to simmer, add the mushrooms and tofu. Put green onions and kimchi in the pot. Let it cook for 10 to 15 minutes, or until the mushrooms are soft. After you add the spinach, cook for two more minutes or until it wilts. Add pepper and salt to taste. Put it in bowls and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Agen Judi Bola Terpercaya

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This Jalapeno Tuna Pasta Salad is a zesty and refreshing dish that combines tender chunks of tuna with tangy lime, spicy jalapenos, and sweet honey. It's perfect for a light lunch or a flavorful side dish.

Ingredients: 2 cans tuna, drained. 1 cup cooked pasta any shape. 1/2 cup diced red bell pepper. 1/4 cup diced red onion. 2 jalapenos, seeded and diced. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 2 tablespoons lime juice. 1 tablespoon honey. Salt and pepper to taste. Lime wedges for garnish.

Instructions: In a large bowl, combine the drained tuna, cooked pasta, diced red bell pepper, diced red onion, diced jalapenos, and chopped cilantro. In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the tuna pasta mixture and toss gently to combine, ensuring all ingredients are evenly coated. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled, garnished with lime wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Wadna Galore

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This Paleo Vegan Vanilla Ice Cream is a delicious dairy-free alternative made with creamy coconut milk, sweetened with maple syrup, and flavored with pure vanilla extract. It's perfect for those following a Paleo or vegan diet.

Ingredients: 2 cans full-fat coconut milk. 1/4 cup maple syrup. 2 teaspoons vanilla extract. Pinch of salt.

Instructions: Chill the cans of coconut milk in the refrigerator overnight. Open the cans and scoop out the thick coconut cream into a mixing bowl, leaving the watery part behind. Add maple syrup, vanilla extract, and a pinch of salt to the coconut cream. Using a hand mixer, beat the mixture until it becomes creamy and smooth. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Fran The Dog Walker

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This Green Peppermint Smoothie is not only delicious but also packed with nutrients. Spinach provides a healthy dose of vitamins and minerals, while fresh mint leaves and banana add a burst of flavor. You can sweeten it with honey if you like or keep it naturally sweet. It's a perfect way to start your day or refuel after a workout.

Ingredients: 1 cup fresh spinach leaves. 1/2 ripe banana. 1/2 cup unsweetened almond milk. 1/4 cup fresh mint leaves. 1 tablespoon honey optional. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Wash the spinach and mint leaves thoroughly. Peel and slice the ripe banana. In a blender, combine the fresh spinach, banana slices, fresh mint leaves, almond milk, honey if desired, and vanilla extract. If you prefer a colder smoothie, add a handful of ice cubes to the blender as well. Blend all the ingredients until you achieve a smooth and creamy consistency. Taste the smoothie and adjust sweetness or thickness by adding more honey or almond milk if needed. Pour the green peppermint smoothie into a glass and serve immediately. Enjoy your refreshing and nutritious green peppermint smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Tfn 5k Run

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These mini chocolate cakes are grain-free and paleo-friendly, perfect for indulging your sweet tooth without straying from your dietary preferences.

Ingredients: 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup honey. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup dark chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease a mini muffin tin or line with parchment paper liners. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together melted coconut oil, honey, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the dark chocolate chips if using. Spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the mini cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Buy Handmade Toronto

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This is a great coffee recipe that lets you enjoy the rich flavors of chocolate, caramel, and dark rum. This is a great treat for a cozy evening or as a special drink after dinner.

Ingredients: 1 cup brewed coffee. 2 tablespoons chocolate syrup. 1 tablespoon caramel syrup. 1 ounce dark rum. 2 tablespoons whipped cream. Chocolate shavings optional. Caramel drizzle optional.

Instructions: Make yourself a cup of your favorite coffee. On a different plate, mix the chocolate syrup and caramel syrup together. Put the coffee that has been brewed into a mug for serving. Pour the chocolate-caramel syrup into the coffee and mix it well. For the coffee mix, add the dark rum and mix it in. Add a big dollop of whipped cream on top. Add chocolate shavings and a drizzle of caramel syrup if you want. Have fun with your tasty Chocolate-Caramel Rum Coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Alkmaar Andaman Pearl

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Indulge in the creamy richness of this vegan peanut butter chocolate swirl pie. A fudgy chocolate cookie crust holds layers of creamy peanut butter and fluffy coconut cream, topped with a luscious swirl of chocolate. It's a decadent dessert that's perfect for any occasion.

Ingredients: 1 cups vegan chocolate cookies, crushed. 1/4 cup melted vegan butter. 1 cup creamy peanut butter. 1/2 cup maple syrup. 1 can 14 oz coconut milk, chilled. 1 cup vegan chocolate chips. 1/4 cup coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Crush chocolate cookies and melt vegan butter together in a bowl. This is the crust: press it into the bottom of a pie dish. Turn the crust out of the oven and let it cool for eight to ten minutes. Over low heat, mix peanut butter and maple syrup in a saucepan until smooth. Spread the filling out evenly over the crust that has been cooled. Put the peanut butter layer and crust in the fridge for at least 30 minutes. Not shaking the cold can of coconut milk, open it up and scoop out the solid coconut cream into a bowl. You can use a hand mixer to make it fluffy. Cover the peanut butter layer in the pie dish with the coconut cream. You can use a double boiler or the microwave to melt the chocolate chips and coconut oil together. Add a pinch of salt and vanilla extract and mix well. Use a spoon or a piping bag to drizzle the melted chocolate mixture over the coconut cream layer in a swirl pattern. Put the pie in the fridge for at least two hours, or until it's set. Cut it into pieces and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

Integrating In The Classroom

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These Vegan Thin Mint Truffles are a delicious and easy-to-make treat that captures the flavor of the classic Girl Scout cookie.

Ingredients: 2 cups vegan chocolate chips. 1/2 cup coconut cream. 1 tsp peppermint extract. 1/2 cup crushed vegan chocolate cookies. 1/4 cup cocoa powder.

Instructions: Melt chocolate chips and coconut cream in a heatproof bowl over simmering water, stirring until smooth. Stir in peppermint extract and crushed cookies. Chill mixture for 1-2 hours until firm. Scoop out small portions and roll into balls. Roll balls in cocoa powder to coat evenly. Chill truffles until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Alkmaar Andaman Pearl

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This delicious Pink Hot Chocolate is a warm and sweet treat that is great for Valentine's Day or any other romantic event. It's dreamy and creamy, and it will warm your heart and make your loved one smile.

Ingredients: 2 cups milk. 1/4 cup white chocolate chips. 1-2 drops pink food coloring. Whipped cream for topping. Sprinkles for garnish optional.

Instructions: In a small saucepan, heat the milk over medium heat until warm but not boiling. Stir in the white chocolate chips until melted and smooth. Add 1-2 drops of pink food coloring and mix until the desired shade is reached. Pour the pink hot chocolate into mugs. Top with whipped cream and sprinkles, if desired. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Vilnos Sruoga

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A Paleo smoothie full of healthy fats, antioxidants, and greens is a great way to start the day. It's a tasty and healthy way to start the day.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 avocado. 1/2 banana. 1/4 cup blueberries. 1 tablespoon almond butter. 1 tablespoon chia seeds. 1 tablespoon flaxseeds. 1 teaspoon honey optional. 1 cup coconut milk.

Instructions: In a blender, put in the blueberries, avocado, banana, chia seeds, flaxseeds, honey if you want, and spinach or kale. Add the coconut milk. Mix until it's creamy and smooth. Pour your healthy Paleo breakfast smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Sagittaires38

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These Curried Baked Zucchini Chips are a flavorful and nutritious paleo snack or side dish. They are seasoned with a blend of spices and baked to crispy perfection, making them a tasty alternative to traditional chips.

Ingredients: 2 large zucchini, thinly sliced. 2 tablespoons olive oil. 1 teaspoon curry powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon sea salt. 1/4 teaspoon black pepper.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a large bowl, combine the olive oil, curry powder, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to create a seasoned oil mixture. Add the thinly sliced zucchini to the bowl with the seasoned oil mixture. Toss the zucchini slices until they are evenly coated with the spices and oil. Place the coated zucchini slices on the prepared baking sheet in a single layer, making sure they don't overlap. Bake in the preheated oven for about 20-25 minutes, or until the zucchini chips are golden brown and crispy. You may want to flip them halfway through the baking time for even crispiness. Remove the zucchini chips from the oven and let them cool slightly before serving. Enjoy your homemade Curried Baked Zucchini Chips as a delicious and healthy paleo snack or side dish!

Prep Time: 15 minutes

Cook Time: 25 minutes

Lex

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With these inspired cookies based on Eva Bakes' cranberry bliss bars, you can indulge in the delightful combination of cranberries, white chocolate, and macadamia nuts.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup packed light brown sugar. 1/3 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dried cranberries. 1/2 cup white chocolate chips. 1/4 cup chopped macadamia nuts.

Instructions: Preheat the oven to 350F 175C and line a baking pan with parchment paper. In a small bowl, whisk together the flour, baking soda, and salt. In a larger bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the dried cranberries, white chocolate chips, and chopped macadamia nuts. Spread the cookie dough evenly in the prepared baking pan, pressing it down gently. Bake for about 15-18 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool in the pan for a few minutes before transferring to a wire rack to cool completely. Once cooled, you can optionally drizzle melted white chocolate on top for extra decoration. Cut the cookie slab into bars and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Gabriele Boccolini

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These smoky chipotle BBQ ribs cooked to perfection in the Deeco Aztec Allure Pizza Oven Outdoor Fireplace will change the way you cook outside. These ribs are sure to please everyone at any gathering thanks to their chipotle heat and slow wood-smoked flavor.

Ingredients: 3 racks of baby back ribs. 1 cup of your favorite BBQ sauce. 2 tablespoons chipotle pepper in adobo sauce, minced. 2 tablespoons brown sugar. 1 tablespoon smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. Salt and pepper to taste. Wood chips for smoking.

Instructions: Warm up the Deeco Aztec Allure Pizza Oven Outdoor Fireplace until it reaches 225F. Take off the membrane that's on the back of the ribs and cut off any extra fat. To make a dry rub, put chipotle pepper, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl and mix them together. Cover both sides of the ribs with a lot of the dry mixture. Put the ribs on the grate of the pizza oven and add wood chips to smoke them to make the flavor better. Keep the oven door closed and smoke the ribs for three hours at a steady temperature. Add the minced chipotle pepper to the BBQ sauce in a small saucepan and heat it over low heat. This will give the sauce an extra kick. After 3 hours, brush the ribs with the BBQ sauce that has chipotle in it. Keep cooking for another 30 minutes to let the sauce caramelize. Take the ribs out of the Deeco Aztec Allure Pizza Oven and let them rest for ten minutes. Then cut them into pieces. Enjoy the smoky chipotle BBQ ribs with your favorite sides.

Prep Time: 20 minutes

Cook Time: 210 minutes

Slowdriver Records

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This Drunken Beef Stew Carbonnade has soft beef chunks, tasty onions, and a thick, flavorful sauce made from beef broth and dark beer. Perfectly slow-cooked, it's a hearty and warming dish that's great for cold weather.

Ingredients: 2 lbs beef chuck, cut into chunks. 2 large onions, sliced. 3 cloves garlic, minced. 2 cups beef broth. 1 cup dark beer. 2 tbsp brown sugar. 2 tbsp Dijon mustard. 2 tbsp apple cider vinegar. 2 tbsp tomato paste. 2 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Season beef chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown beef on all sides in batches, then transfer to slow cooker. Add onions and garlic to the skillet and cook until softened. Transfer onions and garlic to the slow cooker. In a bowl, mix together beef broth, beer, brown sugar, Dijon mustard, apple cider vinegar, and tomato paste. Pour mixture over beef and onions in the slow cooker. Add thyme sprigs and bay leaves. Cover and cook on low for 6-8 hours, until beef is tender. Serve hot with crusty bread or over mashed potatoes.

Prep Time: 20 minutes

Cook Time: 360 minutes

Whimple Parish Council

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Enjoy these perfect soft sugar cookies with a delightful balance of flavors and a soft, tender texture. Ideal for any occasion!

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3/4 teaspoon salt. 3/4 teaspoon nutmeg. 1/4 cup buttermilk.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on baking sheets. Mix the flour, baking soda, and baking powder together in a bowl using a whisk. Put away. Cream the butter and sugar together in a large bowl until they are light and fluffy. Add the almond extract, vanilla extract, salt, and nutmeg and beat until everything is well mixed. Slowly add the dry ingredients to the wet ones, mixing in the buttermilk every so often. Don't mix any further than that. Place spoonfuls of dough on the baking sheets that have been prepared, leaving space between each cookie. For 8 to 10 minutes, or until the edges are just beginning to turn golden. 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 minutes

Gmina Wyznaniowa Zydowska