Chocobo Dreams

Art Eye Candy Workshops - Sinclair Spotteds - spicysushi - Shamrock Arts Celebration - Auckland Website Designer

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A hearty and tasty Cuban dish made with black beans and rice that is cooked to perfection in a pressure cooker.

Ingredients: 1 cup black beans, dried. 4 cups water. 1 tablespoon olive oil. 1 onion, chopped. 1 bell pepper, chopped. 3 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon oregano. 1 bay leaf. 1 cup long-grain white rice. 2 cups vegetable broth. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Rinse the black beans and place them in the pressure cooker with 4 cups of water. Cook on high pressure for 25 minutes, then release the pressure naturally for 10 minutes before quick releasing the remaining pressure. In a separate pan, saut the onion, bell pepper, and garlic in olive oil until softened. Add the sauted vegetables to the pressure cooker along with cumin, oregano, bay leaf, rice, and vegetable broth. Seal the pressure cooker and cook on high pressure for an additional 10 minutes, then quick release the pressure. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

Dark Rising HQ

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This oven-baked blueberry skillet pancake is a delightful twist on traditional pancakes. It's easy to make and perfect for breakfast or brunch gatherings. The blueberries add a burst of fruity flavor, and the oven baking creates a fluffy and golden pancake that's sure to impress.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1 cup buttermilk. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1 cup fresh blueberries. 2 tablespoons powdered sugar for dusting. Maple syrup for serving.

Instructions: Turn on your oven and heat it up to 375F 190C. In a big bowl, mix the flour, sugar, baking powder, baking soda, and salt together with a whisk. Put the eggs in a different bowl and beat them. Then add the buttermilk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. The fresh blueberries should be added slowly. Warm up a cast-iron skillet or any other skillet that can go in the oven by putting it in the oven before you start cooking. When you take the skillet out of the oven, use cooking spray or a little butter to keep it from sticking. Spread the pancake batter out evenly in the pan after adding the batter. The pancake should be baked in a hot oven for twenty to twenty-five minutes, or until it puffs up and the edges turn golden brown. The toothpick test: stick it in the middle to see if it's done; it should come out clean. Take the pan out of the oven and let it cool for one minute. Put powdered sugar on top of the cake. Cut the pancake into wedges and serve with maple syrup right away. Enjoy your tasty blueberry skillet pancake hot from the oven!

Prep Time: 15 minutes

Cook Time: 25 minutes

Sinclair Spotteds

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These Sports Dipped Strawberries are a fun and tasty way to show your team spirit at game day parties or sports-themed events. They are easy to make and customizable to match your favorite sports team's colors.

Ingredients: 12 large strawberries, washed and dried. 6 ounces dark chocolate, chopped. 6 ounces white chocolate, chopped. Red and blue food coloring. Assorted sports-themed decorations e.g., mini footballs, basketballs, soccer balls.

Instructions: Insert a toothpick into the top of each strawberry, making them easier to dip. In separate microwave-safe bowls, melt the dark chocolate and white chocolate in 30-second intervals, stirring in between until smooth. Add a few drops of red food coloring to the white chocolate and mix until you achieve the desired shade of red for your sports team. Dip each strawberry into either the dark chocolate or the red-tinted white chocolate, leaving some uncovered at the top to resemble sports balls. Place them on a parchment-lined tray. While the chocolate is still wet, decorate the dipped strawberries with mini sports-themed decorations to represent different sports. Place the tray in the refrigerator for about 15-20 minutes to allow the chocolate to set. Once the chocolate is set, remove the toothpicks and serve your sports dipped strawberries on a platter. Enjoy these delicious and festive sports-themed treats at your next game day gathering!

Prep Time: 20 minutes

Cook Time: 0 minutes

Lgt Arnaut Daniel

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Indulge in the rich and chocolatey goodness of this lightened-up chocolate bread. It's a guilt-free treat that's perfect for chocolate lovers!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsweetened applesauce. 1/4 cup low-fat yogurt. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a 9x5 inch loaf pan. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the granulated sugar, brown sugar, applesauce, yogurt, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix. Fold in the chocolate chips. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the chocolate bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your lightened-up chocolate bread!

Prep Time: 15 minutes

Cook Time: 45 minutes

Rc Tank Electronics

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These quick paleo egg muffins are perfect for a nutritious breakfast on the go. Packed with veggies and protein, they are gluten-free, dairy-free, and clean eating approved.

Ingredients: 6 large eggs. 1 bell pepper, diced. 1/2 cup diced onion. 1 cup diced spinach. 1/4 tsp salt. 1/4 tsp black pepper. 1/4 tsp garlic powder. Cooking spray or olive oil for greasing muffin tin.

Instructions: Preheat oven to 350F 175C. In a bowl, whisk together eggs, salt, pepper, and garlic powder. Stir in diced bell pepper, onion, and spinach until well combined. Grease a muffin tin with cooking spray or olive oil. Pour egg mixture evenly into each muffin cup, filling about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top. Allow the muffins to cool for a few minutes before serving. Enjoy these delicious paleo egg muffins warm or at room temperature!

Prep Time: 10 minutes

Cook Time: 20 minutes

Shamrock Arts Celebration

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Enjoy the taste of a classic Whopper from Burger King right at home with this delicious copycat recipe. Juicy beef patties, fresh veggies, and a special sauce come together to create a satisfying burger experience.

Ingredients: 1 lb ground beef. 1/4 cup breadcrumbs. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tbsp yellow mustard. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices American cheese. 4 lettuce leaves. 4 slices tomatoes. 8 slices pickles. 1/2 cup diced onions.

Instructions: In a bowl, combine the ground beef, breadcrumbs, salt, and black pepper. Mix well and shape into four patties. Preheat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. While the patties are cooking, mix the mayonnaise, ketchup, and yellow mustard in a small bowl to make the sauce. When the burgers are almost done, place a slice of American cheese on each patty and allow it to melt. Toast the hamburger buns on the grill or in a toaster until they are lightly browned. Spread the sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a tomato slice, a burger patty with melted cheese, pickles, and diced onions. Top with the other half of the bun and serve your Whopper copycat burgers hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Fair Trade Connections

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These Salted Caramel Macaroon Thumbprints are a delectable and decadent combination of coconut, caramel, and a hint of saltiness. A delectable treat that is sure to please!

Ingredients: 1 cup sweetened shredded coconut. 1/2 cup granulated sugar. 2 large egg whites. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup salted caramel sauce. Flaky sea salt, for garnish.

Instructions: Set the oven to 325F 163C before you start cooking. Put parchment paper on the bottom of a baking sheet. Shred the coconut, add the sugar, egg whites, vanilla extract, and salt to a bowl. Mix the ingredients together until they are well blended. Put tablespoon-sized amounts of the mixture on the baking sheet that has been prepared. Put your thumb in the middle of each cookie to make a hole. The cookies should be in a hot oven for 18 to 20 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. After the cookies have cooled, put salted caramel sauce in the holes they made. For an extra burst of flavor, sprinkle a little flaky sea salt over the caramel-filled holes. Wait until the caramel is set before you serve it. Have fun with your tasty Salted Caramel Macaroon Thumbprints!

Prep Time: 15 minutes

Cook Time: 20 minutes

gyroscope radio

[chocobodreams]

With this competition-ready brisket trim, you can make the perfect barbecue. The precise trimming and flavorful rub make the bark so good that it makes your mouth water, and the slow smoking process makes sure that the meat is juicy and tender. This recipe is good enough to win a championship and will impress both judges and BBQ fans.

Ingredients: 1 whole packer brisket 15-18 lbs. Kosher salt. Coarse black pepper. Garlic powder. Onion powder. Paprika. Mustard for binding.

Instructions: Trim excess fat from the brisket, leaving about 1/4 inch layer for moisture. Remove the hard fat on the fat cap side, exposing the meat for better bark formation. Square off the brisket by trimming uneven edges for a clean presentation. Create a 1/4 inch fat cap, ensuring it covers the meat evenly for flavor and moisture. Season generously with a 1:1 ratio of kosher salt and coarse black pepper. Add garlic powder, onion powder, and paprika to enhance flavor. Apply a thin layer of mustard as a binder for the rub. Massage the rub onto the brisket, ensuring an even coating. Let the brisket rest for at least 30 minutes to allow the flavors to penetrate. Preheat the smoker to 250F 121C using hardwood for a rich smoky flavor. Smoke the brisket fat side up, maintaining a consistent temperature for 1.5 hours per pound. Wrap the brisket in pink butcher paper at the stall to preserve moisture and enhance the bark. Continue smoking until the internal temperature reaches 203F 95C for a tender finish. Rest the brisket for 30-60 minutes before slicing against the grain for optimal tenderness.

Prep Time: 60 minutes

Cook Time: 15 minutes

Alk Site

[chocobodreams]

This recipe for a Ciabatta Bacon Cheeseburger is a tasty take on the traditional burger. Toasted ciabatta rolls hold flavorful ground beef patties that are topped with crispy bacon, melted cheddar cheese, grilled onions, fresh lettuce, and tomato. This meal is hearty and filling, and it's great for any event.

Ingredients: 4 ciabatta rolls. 1 lb ground beef. 8 slices bacon. 4 slices cheddar cheese. 1 onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste. Mayonnaise and mustard for spreading.

Instructions: Warm up the grill or grill pan over medium-high heat. Make 4 patties out of the ground beef that are all the same size. Add salt and pepper to each patty. Put bacon slices on the grill and cook them until they are crispy. Then, put them on paper towels to drain. The beef patties should be grilled for four to five minutes on each side, or until they are done the way you like them. Add a slice of cheddar cheese to the top of each burger just before it's done cooking. On the grill, cut the ciabatta rolls in half and toast them just a bit. On the bottom half of each ciabatta roll, spread mayonnaise and mustard. On the bottom half of each roll, put lettuce, tomato, bacon, grilled onion slices, and a beef patty with cheese on top. Place the other half of the ciabatta roll on top and serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ashley Okwuosa

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A cool and tasty take on the traditional Caprese salad is this Caprese Pasta Salad with Creamy Balsamic Dressing. Tossed in a tangy and creamy balsamic dressing, it has soft fusilli pasta, juicy cherry tomatoes, fresh mozzarella cheese, and fragrant basil.

Ingredients: 8 oz fusilli pasta. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/4 cup fresh basil leaves, chopped. 1/4 cup balsamic vinegar. 2 tbsp olive oil. 2 tbsp Greek yogurt. 1 tbsp honey. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cook fusilli pasta according to package instructions until al dente. In a small bowl, whisk together balsamic vinegar, olive oil, Greek yogurt, honey, minced garlic, salt, and pepper to make the dressing. In a large bowl, combine cooked pasta, cherry tomatoes, fresh mozzarella, and chopped basil. Pour the creamy balsamic dressing over the pasta salad and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld together. Serve chilled, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Julia Teach Art

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Tex-Mex Scalloped Potatoes have all the creamy goodness of regular scalloped potatoes plus a spicy, Tex-Mex kick from the green chilies and other spices.

Ingredients: 6 medium potatoes, thinly sliced. 1 cup shredded cheddar cheese. 1 cup diced green chilies. 1 cup heavy cream. 1 teaspoon chili powder. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put half of the sliced potatoes in a baking dish that has been greased. Add half of the cheese shreds and the green chilies cut up on top of the potatoes. Add more layers with the rest of the cheese, green chilies, and potatoes. Salt, pepper, chili powder, and heavy cream should all be mixed together in a small bowl. Cover the potatoes with the cream mixture. Place the dish in the oven and cover it with foil. Bake for 45 minutes. Take off the foil and bake for another 15 to 20 minutes, or until the potatoes are soft and the top is golden brown. Before you serve it, let it cool down for a while.

Prep Time: 15 minutes

Cook Time: 65 minutes

Greg Talbott

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These crispy honey chili potatoes are the perfect combination of sweet, spicy, and crunchy. They make for a delicious appetizer or snack that will have everyone coming back for more.

Ingredients: 4 large potatoes, washed and cut into thin strips. 1/4 cup cornstarch. 1/4 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon black pepper. Vegetable oil for frying. 3 tablespoons honey. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon chili flakes. 1 green onion, finely chopped for garnish.

Instructions: In a large bowl, mix cornstarch, all-purpose flour, salt, and black pepper. Add potato strips to the bowl and toss until well coated. Heat vegetable oil in a deep pan over medium-high heat. Fry the coated potato strips in batches until golden brown and crispy. Drain on paper towels. In a separate pan, heat honey, soy sauce, minced garlic, and chili flakes until well combined and slightly thickened. Add the fried potato strips to the honey chili sauce and toss until evenly coated. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Merseyside Etsy Team

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The fresh dill and grapes in this tasty sandwich go well with the soft chicken salad, making a great mix of tastes and textures. This recipe is quick and easy, and it makes a great lunch or snack.

Ingredients: 2 cups cooked chicken, shredded or diced. 1/2 cup seedless grapes, halved. 2 tablespoons fresh dill, chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. Salt and pepper to taste. 4 slices bread of your choice. Lettuce leaves for serving optional.

Instructions: In a mixing bowl, combine the cooked chicken, halved grapes, chopped dill, mayonnaise, and Dijon mustard. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined. Toast the bread slices lightly if desired. Divide the chicken salad mixture evenly between two slices of bread. Top each with lettuce leaves if using, then place the remaining bread slices on top to form sandwiches. Cut the sandwiches in half diagonally and serve immediately, or wrap them tightly in plastic wrap for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Denmark Gymnastics

[chocobodreams]

These watermelon gin slushies are a great way to cool off in the summer. Great for relaxing by the pool or having a BBQ in the backyard.

Ingredients: 4 cups cubed watermelon. 1/4 cup fresh lime juice. 1/4 cup gin. 2 tablespoons simple syrup. 2 cups ice cubes. Watermelon slices, for garnish. Fresh mint leaves, for garnish.

Instructions: In a blender, combine watermelon, lime juice, gin, simple syrup, and ice cubes. Blend until smooth. Pour into glasses. Garnish with watermelon slices and fresh mint leaves. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Brusi Newsletter

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This vegan buffalo chicken pizza is tasty and filling, with vegan chicken strips, buffalo sauce, vegan ranch dressing, and dairy-free mozzarella cheese.

Ingredients: 1 pre-made pizza dough. 1 cup buffalo sauce. 1 cup vegan chicken strips, cooked and chopped. 1/2 cup vegan ranch dressing. 1/2 cup vegan shredded mozzarella cheese. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup green onions, chopped. Salt and pepper, to taste.

Instructions: Preheat the oven to 425F 220C. Roll out the pizza dough on a baking sheet lined with parchment paper. Spread a layer of buffalo sauce over the dough, leaving a small border around the edges. Top with the vegan chicken strips, red onion, and half of the vegan mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven and drizzle with the vegan ranch dressing. Sprinkle the remaining vegan mozzarella cheese over the top, along with the chopped cilantro and green onions. Season with salt and pepper, to taste. Slice and serve hot, garnished with extra buffalo sauce and ranch dressing, if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Derive Event Hire

[chocobodreams]

Enjoy these delectable brownies and their rich, decadent double chocolate and mocha flavors. These are a wonderful treat for special occasions or just because, and they're ideal for any chocolate lover!

Ingredients: 1 cup 2 sticks unsalted butter. 2 1/4 cups granulated sugar. 4 large eggs. 1 1/4 cups unsweetened cocoa powder. 1 teaspoon instant espresso powder. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1 1/2 cups all-purpose flour. 1 1/2 cups semisweet chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Grease and reserve a 9 x 13-inch baking pan. The butter should be melted in 30-second increments in a microwave-safe bowl. Granulated sugar, eggs, cocoa powder, instant espresso powder, vanilla extract, and salt should all be combined in a different bowl. Blend until thoroughly blended. Stir the mixture until it becomes smooth after adding the melted butter. Add the all-purpose flour gradually and stir just until incorporated. Add the semisweet chocolate chips and mix well. Transfer the brownie mixture into the baking pan that has been preheated and level it out. Bake for 30 to 35 minutes in a preheated oven, or until a toothpick inserted in the center comes out slightly moistened. After taking the brownies out of the oven, allow them to cool for ten minutes or so in the pan. You can serve the brownies by cutting them into squares once they have cooled.

Prep Time: 15 minutes

Cook Time: 30 minutes

Sonic Discord

[chocobodreams]

Transform your unicorn-themed baptism party with these delightful and colorful unicorn cake pops. These bite-sized treats are not only delicious but also add a touch of magic to your celebration. Perfect for a whimsical and sweet experience!

Ingredients: 1 box of cake mix flavor of your choice. 1/2 cup of frosting flavor that complements the cake. 1 package of candy melts assorted colors. Edible glitter and sprinkles. Lollipop sticks.

Instructions: Bake the cake according to the package instructions and let it cool completely. Crumble the cooled cake into fine crumbs in a large bowl. Add frosting to the cake crumbs and mix until well combined and the mixture holds together. Roll the cake mixture into small balls and place them on a lined baking sheet. Melt the candy melts in different colors in separate bowls according to the package instructions. Dip the tip of each lollipop stick into the melted candy and insert it into a cake ball. Dip each cake pop into the melted candy, covering it completely. Allow excess to drip off. Sprinkle edible glitter and decorate with sprinkles while the candy coating is still wet. Place the decorated cake pops back on the lined baking sheet to set. Repeat the process with different colors to create a variety of unicorn-themed cake pops. Let the cake pops fully set before serving. Enjoy the magical treat!

Prep Time: 30 minutes

Cook Time: 20 minutes

Sunnyvale Art Gallery