Clearly Miscalculated

northwest high school film festival - kaningenetik - kimtu gnu linux - bailey cohen - geografia eventos inicio

[clearlymiscalculated]

This Lemon Butter Garlic Shrimp with Angel Hair Pasta is a quick and flavorful dish that combines tender shrimp with tangy lemon, rich butter, and aromatic garlic. The angel hair pasta perfectly absorbs the delicious flavors, making it a satisfying and impressive meal.

Ingredients: 8 oz angel hair pasta. 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 1/4 cup butter. 2 tablespoons olive oil. 1 lemon, juiced and zested. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: Follow the directions on the package to cook angel hair pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Before you serve the shrimp, make sure it's pink and fully cooked. This should take about two to three minutes per side. Add the lemon juice, zest, and butter and mix well. For about one to two minutes, cook until the butter melts and the shrimp is covered. Add pepper and salt to taste. Toss the cooked angel hair pasta around in the pan until it is well covered. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

marshall love

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This Kale Blueberry Ice Cream Smoothie is a tasty and healthy treat that combines the health benefits of kale with the sweet and sour tastes of blueberries and ice cream. Getting your greens and satisfying your sweet tooth at the same time is a cool and healthy idea.

Ingredients: 1 cup kale leaves, stems removed. 1/2 cup frozen blueberries. 1/2 banana. 1/2 cup vanilla ice cream. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Remove any tough stems from the kale leaves and chop them up. Put the kale, frozen blueberries, banana, vanilla ice cream, and almond milk in a blender. If you want it to taste sweeter, add honey. Add a few ice cubes if you want it to be thicker. Blend until smooth and creamy. If you need to, add more almond milk to get the consistency you want. Pour into a glass and top with extra blueberries or a kale leaf, if you want. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

peaea dse

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The richness of chocolate, the warmth of cinnamon, and the hint of spice from cayenne pepper come together in this delicious Mexican Chocolate Cannoli Dip. Adding pistachios, cherries, and marshmallows gives it texture and sweetness, making it a great dip for any event.

Ingredients: 8 oz. cream cheese, softened. 1 cup ricotta cheese. 1/2 cup powdered sugar. 1/4 cup cocoa powder. 1 tsp ground cinnamon. 1/2 tsp vanilla extract. 1/4 tsp ground cayenne pepper. 1/4 cup mini chocolate chips. 1/4 cup chopped pistachios. 1/4 cup chopped maraschino cherries. 1/4 cup mini marshmallows.

Instructions: In a mixing bowl, combine cream cheese, ricotta cheese, powdered sugar, cocoa powder, cinnamon, vanilla extract, and cayenne pepper. Mix until smooth and well combined. Fold in mini chocolate chips, chopped pistachios, chopped maraschino cherries, and mini marshmallows. Refrigerate for at least 30 minutes before serving. Garnish with additional chopped pistachios, cherries, and mini chocolate chips if desired. Serve with cannoli chips, graham crackers, or fruit for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

karpeles manuscript library

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These Tropical Lime Hot Dogs are a delicious twist on the classic hot dog, with the flavors of pineapple, lime, and a sweet and spicy mayo. Perfect for a summer barbecue or a quick weeknight meal.

Ingredients: 4 hot dog buns. 4 chicken or turkey hot dogs. 1 cup diced pineapple. 1/2 cup diced red bell pepper. 1/4 cup chopped cilantro. 1 lime, zested and juiced. 1/2 cup mayonnaise. 2 tablespoons honey. 1 teaspoon sriracha sauce. Salt and pepper to taste. Lettuce leaves for garnish.

Instructions: Warm up your grill or grill pan on the stove by setting it on medium-high heat. Put diced red bell pepper, diced pineapple, chopped cilantro, and lime zest in a bowl. Put away. This is the sweet and spicy mayo. In a different bowl, mix the mayonnaise, honey, sriracha sauce, lime juice, salt, and pepper. You can change how spicy the sriracha sauce is by adjusting it. For about 5 to 7 minutes, turning the hot dogs every now and then, grill them until they are hot all the way through and have grill marks. Toast the hot dog buns on the grill for a minute or two until they are warm and just a little crispy while the hot dogs are cooking. Spread a lot of sweet and spicy mayo on each toasted bun before putting the sandwich together. Put a leaf of lettuce on the bun, then a hot dog that has been grilled. Put the pineapple salsa mix on top of the hot dog. Enjoy your Tropical Lime Hot Dogs with Sweet and Spicy Mayo right away!

Prep Time: 15 minutes

Cook Time: 10 minutes

lavender at laggan

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A delicious paleo-friendly alternative to traditional lasagna, using thinly sliced zucchini instead of pasta sheets. Packed with flavorful ground beef, tomato sauce, and nutritious vegetables, this dish is sure to satisfy your lasagna cravings while staying true to the paleo lifestyle.

Ingredients: 2 large zucchinis, thinly sliced lengthwise. 1 lb ground beef. 1 onion, finely chopped. 2 garlic cloves, minced. 1 can 14 oz crushed tomatoes. 1 can 6 oz tomato paste. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 1 cup spinach leaves. 1 cup sliced mushrooms. 1/2 cup grated paleo-friendly cheese optional.

Instructions: Preheat the oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until translucent. Add ground beef, cook until browned. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes. In another skillet, saut sliced zucchinis until slightly tender. In a baking dish, layer zucchini slices, meat sauce, spinach leaves, and mushrooms. Repeat until all ingredients are used, finishing with a layer of meat sauce on top. If desired, sprinkle grated paleo-friendly cheese on top. Cover the baking dish with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and bubbly if using. Let it cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

phyllis fitzsimons

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If you're on the keto diet, this cheesy cauliflower casserole is a great low-carb dish that will make you feel good. It tastes great, is creamy, and is full of cheese, so it can be a side dish or a main dish.

Ingredients: 1 large head cauliflower, chopped into florets. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup grated Parmesan cheese.

Instructions: Preheat oven to 375F 190C. Steam the cauliflower florets until tender, about 5-7 minutes. In a large bowl, mix together the steamed cauliflower, cheddar cheese, sour cream, mayonnaise, minced garlic, thyme, salt, and black pepper until well combined. Transfer the mixture to a greased casserole dish and spread it out evenly. Sprinkle the grated Parmesan cheese on top of the cauliflower mixture. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

ccesl

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This recipe is a fancy take on the classic grilled cheese sandwich. It combines the tastes of a bacon double cheeseburger with the gooey goodness of grilled cheese.

Ingredients: 8 slices bacon. 1 lb ground beef. Salt and pepper to taste. 4 slices cheddar cheese. 4 slices American cheese. 8 slices bread. Butter for spreading.

Instructions: In a pan, cook bacon until it's crispy. Place on paper towels to drain. Over medium heat, cook the ground beef in the same pan until it is fully browned. Add pepper and salt to taste. Remove any extra grease. Warm up a griddle or big skillet over medium-low heat. Each piece of bread should have one side brushed with butter. Put 4 slices of bread on the griddle or skillet with the butter side down. Put some cooked ground beef, two bacon slices, a slice of American cheese, and another piece of bread, butter side up, on top of each slice of bread. Turn the bread over and cook until the bottom is golden brown and the cheese starts to melt. Then, flip it over and cook until the other side is golden brown and the cheese is fully melted. Take it off the heat and let it cool down a bit before you serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

pamela daley

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Layers of crunchy granola and toasted coconut flakes make this parfait creamy and tasty. It has the health benefits of both sweet potatoes and coconut.

Ingredients: 2 cups cooked and mashed sweet potatoes. 1 can 13.5 oz coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup granola. 1 cup coconut flakes, toasted. Fresh mint leaves for garnish.

Instructions: In a bowl, combine mashed sweet potatoes, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix well until smooth. In serving glasses or jars, layer the sweet potato mixture with granola and toasted coconut flakes. Repeat the layers until the glasses are filled, finishing with a layer of granola and toasted coconut on top. Chill the parfaits in the refrigerator for at least 2 hours to allow flavors to meld. Garnish with fresh mint leaves before serving. Enjoy your delightful Sweet Potato Coconut Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

EFE Conference

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These Coconut Pineapple Popsicles are a refreshing tropical treat perfect for hot summer days. Made with coconut yogurt, fresh pineapple, and a hint of vanilla, they're creamy, fruity, and absolutely delicious.

Ingredients: 2 cups coconut yogurt. 1 cup diced pineapple. 1/4 cup coconut milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine coconut yogurt, diced pineapple, coconut milk, honey or maple syrup, and vanilla extract. Blend until smooth and well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until fully set. Once frozen, remove from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

chitresh

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This unicorn magic ice cream recipe is a delightful blend of colorful swirls and sprinkles, perfect for unicorn lovers of all ages. It's a whimsical treat that will add a touch of magic to any occasion.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup unicorn sprinkles. Food coloring pink, purple, blue.

Instructions: Whisk sugar, vanilla extract, heavy cream, and whole milk together in a bowl until the sugar is completely mixed in. As a rule, split the mixture evenly between three bowls. Color one bowl pink, another purple, and the third blue with a few drops of food coloring. Mix well until the color you want is reached. Put one color of mixture into an ice cream maker and churn it according to the directions on the machine. Add unicorn sprinkles to each batch in the last few minutes of churning and keep going until everything is well mixed. The unicorn ice cream should be put in a container and frozen for at least 4 hours, or until it is firm. You can enjoy unicorn magic ice cream by putting scoops in cones or bowls.

Prep Time: 15 minutes

Cook Time: 20 minutes

adina crawford

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Indulge in the rich flavors of this Low Carb Fennel Gratin, a delightful side dish that's perfect for any occasion. With layers of thinly sliced fennel smothered in a creamy Parmesan sauce, this gratin is sure to be a hit at your dinner table.

Ingredients: 2 large fennel bulbs, sliced thinly. 2 tablespoons butter, melted. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/4 cup almond flour. Salt and pepper, to taste. Fresh chopped parsley, for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Use cooking spray or butter to grease a baking dish. Spread the sliced fennel out in the baking dish, making sure that some of the slices overlap. Melt the butter and add the heavy cream. Then add the grated Parmesan cheese and almond flour. Mix the ingredients together well in a small bowl. Add pepper and salt to taste. Make sure the fennel slices are well covered by pouring the cream mixture over them. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown and bubbly and the fennel is soft. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can sprinkle the Low Carb Fennel Gratin with chopped fresh parsley. It's a great side dish for your favorite keto meals. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

pho so 1

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An old Korean side dish called gaji namul is made with eggplant. In this vegan version, soy sauce is used instead of fish sauce, and sesame oil, garlic, and Korean spices are mixed in to make it taste great.

Ingredients: 3 small eggplants. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon sesame seeds, toasted. 2 cloves garlic, minced. 1 tablespoon green onion, finely chopped. 1 teaspoon rice vinegar. 1 teaspoon maple syrup. 1 teaspoon gochugaru Korean red pepper flakes. Salt, to taste. Black pepper, to taste.

Instructions: Cut the eggplants into thin strips and steam them for about 10 minutes, or until they are soft. Put soy sauce, sesame oil, sesame seeds, green onion, peanut butter, maple syrup, gochugaru, salt, and black pepper in a bowl. Mix the ingredients together. Toss the eggplants gently with the sauce mix once they are done cooking until they are well covered. You can serve it warm or at room temperature. If you want, you can add extra sesame seeds and green onions on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

i am wanda

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This soup is comforting and hearty. It has mini meatballs made from ground chicken, tender noodles, healthy spinach, and tasty vegetables in a chicken broth.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1 egg. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 8 cups chicken broth. 2 cups spinach leaves, chopped. 1 cup uncooked mini pasta like mini shells or ditalini. 2 carrots, peeled and sliced. 2 celery stalks, sliced. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf.

Instructions: Mix breadcrumbs, egg, Parmesan cheese, salt, and pepper with ground chicken in a bowl. Use this mixture to make small meatballs. In a big pot, heat the olive oil over medium-low heat. Put in the celery, carrots, onion, and garlic. For about 5 minutes, cook until the vegetables are soft. Put in the bay leaf, thyme, oregano, and chicken broth. Bring to a low boil. Put the small meatballs into the broth and cook them for 5 to 7 minutes, until they are fully cooked. Put the pasta in the pot and cook it for as long as the package says to, which is usually 8 to 10 minutes. Add the chopped spinach leaves and cook for about two minutes, until they wilt. Take out the bay leaf and add more salt and pepper if you think it's needed. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

mono inn

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These delicious S'mores Brownies will definitely satisfy your sweet tooth! For the ultimate treat, they blend rich, fudgy brownies with the traditional flavors of s'mores.

Ingredients: 1 box of brownie mix. 1 cup graham cracker crumbs. 1 1/2 cups mini marshmallows. 1/2 cup chocolate chips. 1/4 cup milk. 1/4 cup butter. 1/4 cup cocoa powder.

Instructions: Grease a baking pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Following the directions on the package, prepare the brownie mix and transfer it into the pan that has been greased. Over the brownie batter, evenly distribute the graham cracker crumbs. Bake for 20 to 25 minutes, or until the brownies are set, in an oven that has been preheated. Melt the butter in a saucepan over low heat while the brownies are baking. Stirring constantly, add the milk and cocoa powder to the melted butter and stir until a smooth chocolate sauce forms. When the brownies are done, take them out of the oven and immediately top with chocolate chips and mini marshmallows. Pour the chocolate sauce over the chocolate chips and marshmallows. Place the pan back in the oven and continue baking for a further five to seven minutes, or until the marshmallows are lusciously golden brown. Before slicing and serving, remove from the oven and allow to cool for a few minutes. Savor your mouthwatering S'mores Brownies!

Prep Time: 15 minutes

Cook Time: 30 minutes

giorgia napoletano

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This Baked Omelet with Zucchini and Parmesan is a tasty and healthy choice for breakfast or brunch. It's full of tasty herbs, fresh zucchini, and Parmesan cheese. Great for a healthy start to the day!

Ingredients: 2 medium zucchinis, grated. 6 large eggs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup diced red bell pepper. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Turn on your oven and heat it up to 375F 190C. Grate the zucchini, chop the parsley, and dice the red bell pepper. Then, put them all in a large bowl. Add pepper and salt to taste. Whisk the eggs in a different bowl until they are well mixed. Mix the eggs that have been whisked into the zucchini mixture. In a skillet that can go in the oven, heat the olive oil over medium heat. Put the egg and zucchini mix into the pan. Cook for two to three minutes, or until the edges begin to set. Place the skillet in an oven that has already been heated and bake the omelet for 15 to 20 minutes, or until it is set and the top is lightly golden. It's done when it's cool enough to handle. Take it out of the oven and cut it into wedges. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

stop the smoke

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A delightful vegan twist on the classic spinach and ricotta stuffed pasta shells. Creamy cashew ricotta combined with fresh spinach, stuffed into jumbo pasta shells, and baked to perfection with marinara sauce.

Ingredients: 1 package jumbo pasta shells. 2 cups raw cashews, soaked overnight. 1 cup unsweetened almond milk. 1 cup fresh spinach, chopped. 1/2 cup nutritional yeast. 1/4 cup lemon juice. 2 cloves garlic, minced. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 jar marinara sauce.

Instructions: Cook pasta shells according to package instructions until al dente. Drain and set aside. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and black pepper. Blend until smooth and creamy. In a mixing bowl, combine the cashew ricotta mixture with chopped spinach. Preheat oven to 350F 175C. Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each cooked pasta shell with the spinach ricotta mixture and place them in the baking dish. Cover the stuffed shells with the remaining marinara sauce. Cover the baking dish with foil and bake for 25-30 minutes, or until heated through. Serve hot, garnished with fresh basil if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes

The Club at Smallwood

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This recipe for Grilled Chicken with Honey Mustard is a great mix of sweet and sour tastes. As the chicken grills, the honey mustard marinade turns into a delicious glaze that makes the dish juicy and flavorful. It's great for any event.

Ingredients: 4 chicken breasts. 1/2 cup honey. 1/4 cup Dijon mustard. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Cut up some garlic and put it in a small bowl with honey, Dijon mustard, olive oil, salt, and pepper. This will make the honey mustard marinade. Pour the marinade over the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure that the chicken is covered all over. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear. Use the extra marinade to baste the chicken every so often. After the chicken is done, take it off the grill and let it rest for a few minutes. Put extra honey mustard sauce on the side so that you can dip the grilled chicken.

Prep Time: 40 minutes

Cook Time: 15 minutes

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