Carlaconce

karatenokacins - Ancient Misteries - springtime scans - neatishead barton turf and district - Jan Javurek

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gas gangrene

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misfit stream

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ms. decock

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Cagriaksoy

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ophelia arc

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my wales

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China Express

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GHS Library Links

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Aharon Bensimon

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Buffalo Chicken Taco Boats Salad is a crowd-pleasing dish that combines the spicy goodness of buffalo chicken with the freshness of a salad, all conveniently served in taco boats. It's perfect for gatherings or game day parties.

Ingredients: 4 cups cooked and shredded chicken breast. 1/2 cup buffalo sauce. 8 taco boats or tortillas. 2 cups lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/2 cup celery, diced. 1/2 cup ranch dressing. 1/4 cup blue cheese crumbles. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: In a large bowl, toss the shredded chicken with buffalo sauce until well coated. Warm the taco boats or tortillas according to package instructions. Fill each taco boat with a layer of chopped lettuce. Add a generous scoop of buffalo chicken on top of the lettuce. Sprinkle cherry tomatoes, red onion, and celery evenly over the chicken. Drizzle ranch dressing over the top of each taco boat. Sprinkle blue cheese crumbles and fresh cilantro on top. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Sangha Wellness Studio

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This Vegan Buddha Bowl is a nutrient-packed meal that rivals the protein content of beef. With a mix of quinoa, lentils, chickpeas, tofu, and nuts, it provides a satisfying combination of flavors and textures.

Ingredients: 1 cup cooked quinoa. 1 cup cooked lentils. 1 cup chickpeas, drained and rinsed. 1 cup diced tofu. 2 cups mixed greens. 1 avocado, sliced. 1/4 cup sliced almonds. 1/4 cup tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Put cooked quinoa, lentils, chickpeas, tofu, mixed greens, avocado, and sliced almonds in a bowl. Shake tahini, lemon juice, garlic powder, salt, and pepper in a small bowl until well mixed. Pour the dressing over the Buddha bowl and mix it together gently. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

gbar roadshow

[carlaconce]

This recipe combines the earthy sweetness of roasted pumpkin with the savory goodness of tamari-marinated tofu, creating a flavorful and satisfying vegan dish. Perfect for a hearty lunch or dinner, this recipe is simple to make and bursting with nutritious ingredients.

Ingredients: 500g pumpkin, diced. 250g firm tofu, cubed. 2 tablespoons tamari sauce. 1 tablespoon olive oil. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 200C 400F. In a mixing bowl, combine the diced pumpkin and cubed tofu. In a small bowl, whisk together the tamari sauce, olive oil, maple syrup, garlic powder, and smoked paprika. Pour the tamari mixture over the pumpkin and tofu, and toss until evenly coated. Spread the pumpkin and tofu mixture in a single layer on a baking sheet lined with parchment paper. Season with salt and pepper to taste. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and lightly caramelized, and the tofu is golden brown, stirring halfway through. Once roasted, remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving. Enjoy your delicious Tamari Roasted Pumpkin and Tofu!

Prep Time: 15 minutes

Cook Time: 25 minutes

saint luke united methodist church

[carlaconce]

Enjoy these rich, gluten-free frozen cupcakes that have layers of salted caramel and chocolate flavors. Perfect for when you want something sweet but don't want gluten.

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips. 1/2 cup coconut cream. 1/4 cup almond butter. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon sea salt.

Instructions: Mix coconut sugar, melted coconut oil, maple syrup, salt, and cocoa powder in a bowl until everything is well mixed. Spread the dough out evenly in the cupcake liners to make crusts. Melt the coconut cream and chocolate chips together, and then pour about half of the mixture into each crust. Put in the freezer until it sets. While still in a different bowl, mix the melted coconut oil, maple syrup, vanilla extract, and sea salt with a whisk until the mixture is smooth. Fill each cupcake liner all the way to the top with the caramel mixture after adding the chocolate layer. Put in the freezer until it sets. After the cupcakes are frozen, take them out of the liners and let them sit at room temperature for a few minutes. Have fun!

Prep Time: 30 minutes

Cook Time: 0 minutes

Cagriaksoy

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With its creamy guacamole, crispy bacon, juicy beef patties, and melted cheddar cheese, the Guacamole Bacon Burger is a tasty and rich burger. It's a flavor explosion that will make you want a burger!

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of bacon. 1 cup guacamole. 4 slices of cheddar cheese. 1/4 cup red onion, thinly sliced. 1/4 cup tomato, sliced. Lettuce leaves. Salt and pepper to taste. Cooking oil for grilling.

Instructions: Preheat grill to medium-high heat. Form the ground beef into 4 equal patties and season with salt and pepper. Cook the bacon in a skillet or on the grill until crispy, then set aside. Grill the burger patties for about 4-5 minutes per side, or to your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and let it melt. While the burgers are cooking, toast the hamburger buns on the grill until they're lightly browned. Assemble the burgers by spreading guacamole on the bottom bun, then adding a lettuce leaf, a burger patty with melted cheese, a slice of bacon, red onion, and tomato. Top with the other half of the bun. Serve the Guacamole Bacon Burgers hot with your favorite side dishes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Blue Mountain Yoga

[carlaconce]

This pistachio gelato is creamy and delicious, and it's gluten- and dairy-free, so it's great for people who have to watch what they eat or just want a tasty frozen treat.

Ingredients: 2 cups unsweetened almond milk. 1/2 cup shelled pistachios. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Put almond milk, pistachios, maple syrup, vanilla extract, and salt in a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it for as long as the manufacturer says to, which is usually between 20 and 25 minutes. Once the gelato is smooth, put it in a container that can go in the freezer and freeze it for at least two hours to make it firm. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Society 8 me

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This Crock Pot Potato Breakfast Gratin is the perfect brunch dish, combining layers of thinly sliced potatoes, cheese, ham, and veggies, all cooked together with a savory egg mixture until perfectly set and tender.

Ingredients: 6 large potatoes, thinly sliced. 1 cup shredded cheddar cheese. 1 cup diced ham. 1/2 cup diced onion. 1/2 cup diced bell pepper. 8 eggs. 1 cup milk. 1 teaspoon garlic powder. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Layer half of the sliced potatoes in the bottom of the slow cooker. Sprinkle half of the shredded cheese, diced ham, onion, and bell pepper over the potatoes. Repeat with another layer of the remaining potatoes, cheese, ham, onion, and bell pepper. In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Pour the egg mixture evenly over the layers in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the potatoes are tender. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Past and Present Christchurch

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Sugar Cookies with Pecans are a tasty treat for any occasion. The rich buttery cookies and crunchy pecans create the perfect balance of flavors and textures. They're simple to make and will surely impress your friends and family.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup pecans, finely chopped.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg and vanilla extract into the butter mixture by beating it in well. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. Add the chopped pecans and mix them into the dough until they are spread out evenly. Put the dough in the fridge for at least 30 minutes with plastic wrap over it. After letting the dough chill, make balls out of small pieces of it. Leave enough space between each cookie when you put them on the baking sheet that has been prepared. Press down gently on each cookie with a fork to make them a little flatter. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with your tasty pecan and sugar cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

mohawk