Day Sims

susispace homestay - Argyll Art Jr - Reign On Standard - Campus Comenius - Kaelinian Cooper

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Buckeye Brownie Cookies combine the rich flavors of brownies with Buckeye candies' classic peanut butter and chocolate combination. These cookies are the perfect treat for any occasion.

Ingredients: 1 box brownie mix. 1/4 cup vegetable oil. 2 large eggs. 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the brownie mix, vegetable oil, and one egg in a mixing bowl. Mix everything together well. Put tablespoon-sized amounts of the brownie batter on the baking sheet that has been prepared. Do not put too much between each spoonful. Put softened butter, powdered sugar, vanilla extract, and salt in a different bowl. Mix them together until the mixture is smooth and creamy. Form the peanut butter mix into little balls that are about 1 teaspoon in size. Spread out each brownie piece on the baking sheet, and then put a peanut butter ball in the middle of each one. Carefully fold the edges of the brownie over the peanut butter ball, then shape it back into a cookie. Put it in an oven that is already hot for 10 to 12 minutes. The cookies should be firm but not hard. 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. For 20 to 30 seconds at a time, stir the chocolate chips in a bowl that can go in the microwave until they are smooth and melted. Once the cookies are cool, dip the top of each one into the melted chocolate to make a chocolate coating. Lay the chocolate-covered cookies out on parchment paper and wait for the chocolate to harden. The Buckeye Brownie Cookies are ready to eat once the chocolate has set.

Prep Time: 20 minutes

Cook Time: 10 minutes

Northern Arizona University Institute Of Transportation Engineers

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These Mini Taco Cups are easy to make and even easier to eat. They're great for any event. Inside the crispy wonton wrappers is a tasty mix of seasoned ground beef and melted cheese. Fresh vegetables and sour cream are sprinkled on top. These little treats will be a hit at any event, like a party, game day, or a simple family dinner.

Ingredients: 1 pound ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced bell pepper. 1/4 cup sour cream. 1/4 cup chopped fresh cilantro. 24 wonton wrappers.

Instructions: Start by heating the oven to 350F 175C. Cook the ground beef in a skillet over medium-low heat until it's no longer pink. Use a spoon to break it up as it cooks. Add the taco seasoning and mix it in. Then, follow the directions on the package for making the seasoning. To make mini taco cups, put one wonton wrapper in each muffin tin cup and gently press them down. Put the same amount of cooked beef into each wonton cup. Add cheddar cheese shreds to the top of the beef in each cup. Put the dish in an oven that has already been heated up and bake for 8 to 10 minutes, or until the wonton wrappers are golden and crispy and the cheese melts. Take the taco cups out of the oven and let them cool down a bit. Add chopped red onion, chopped bell pepper, sour cream, and chopped cilantro to the top of each mini taco cup. Serve your mini taco cups right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

Casal De La Cuina

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A vibrant and nutritious dish featuring coconut-infused quinoa, sautéed kale, and a flavorful tropical pesto. The combination of creamy coconut, hearty quinoa, and the fresh, zesty pesto creates a deliciously balanced meal with a tropical twist.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups coconut milk. 1 bunch kale, stems removed and leaves chopped. 1/2 cup shredded coconut, toasted. Salt and pepper to taste. For Tropical Pesto:. 1 cup fresh basil leaves. 1/2 cup fresh cilantro leaves. 1/2 cup fresh mint leaves. 1/3 cup macadamia nuts, toasted. 1/3 cup shredded coconut, toasted. 1 clove garlic. 1/2 cup extra virgin olive oil. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. In a large skillet, saut chopped kale until wilted. Season with salt and pepper to taste. Once quinoa is cooked, fluff it with a fork and fold in the sauted kale. Stir in toasted shredded coconut. For the Tropical Pesto, combine basil, cilantro, mint, macadamia nuts, shredded coconut, garlic, olive oil, lime juice, salt, and pepper in a food processor. Blend until smooth. Serve the coconut quinoa and kale mixture in bowls, drizzle with tropical pesto, and garnish with extra toasted coconut. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Merseyside Etsy Team

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It's easy and tastes great to make this Keto Crockpot Chicken Chili with Bacon and Ranch for dinner. It's creamy, hearty, and great for a cozy meal. The bacon, ranch seasoning, and spices give it a lot of flavor.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 slices bacon, cooked and crumbled. 1 small onion, diced. 2 cloves garlic, minced. 1 can diced tomatoes, drained. 1 can green chilies. 1 cup chicken broth. 2 tablespoons ranch seasoning mix. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1/2 cup heavy cream. 1 cup shredded cheddar cheese. Fresh cilantro, chopped for garnish.

Instructions: Cut up cooked bacon, diced onion, minced garlic, diced tomatoes, green chilies, chicken broth, ranch seasoning mix, chili powder, cumin, salt, and pepper; then put all of this in a crock pot. Make sure to stir everything together well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed. Heavy cream and shredded cheddar cheese should be added about 30 minutes before serving. Stir the chili until the cheese melts and it becomes creamy. Serve hot with chopped fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

Working at MTC

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These easy meatballs cooked in a rich Dijon gravy are a taste of pure comfort. The combination of tender meatballs and creamy Dijon sauce makes for a satisfying meal that's perfect for any night of the week.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/4 cup milk. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. 1 cup beef broth. 2 tablespoons Dijon mustard. 1/4 cup heavy cream. Chopped fresh parsley for garnish.

Instructions: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, milk, salt, and pepper. Mix until well combined. Shape the mixture into meatballs, about 1-inch in diameter. In a large skillet, heat olive oil over medium heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from skillet and set aside. In the same skillet, add flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in beef broth until smooth. Stir in Dijon mustard and heavy cream, and bring to a simmer. Return meatballs to the skillet and let simmer in the gravy for 10-15 minutes, until meatballs are cooked through and sauce has thickened. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

gyroscope radio

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Enjoy homemade ice cream that tastes great and has the rich flavor of chocolate creme eggs mixed in. It's easy to make this no-churn recipe, which only needs a few ingredients and will make you a delicious treat that will satisfy your sweet tooth.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 4 chocolate creme eggs, chopped. 1/2 cup chocolate sauce. 1/4 cup mini chocolate chips.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk and vanilla extract slowly and mix them in well. It's important to add the chocolate sauce and chopped chocolate creme eggs slowly while mixing them in. Put the mix in a loaf pan or other container, and then top it with the mini chocolate chips. Put plastic wrap over the pan or container and freeze for at least 6 hours or overnight until the food is firm. Put the ice cream in bowls or cones and serve after it has frozen. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Willowtree Campsites

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This Honey-Ginger Cedar Plank Salmon recipe is perfect for summer dinners. The cedar plank infuses the salmon with a smoky flavor, while the honey-ginger glaze adds a touch of sweetness and warmth. It's a simple yet elegant dish that's sure to impress your guests!

Ingredients: 1 cedar plank, soaked in water for 1 hour. 4 salmon fillets 6 ounces each. Salt and pepper to taste. 1/4 cup honey. 2 tablespoons soy sauce. 2 tablespoons grated fresh ginger. 2 cloves garlic, minced. 2 tablespoons chopped fresh cilantro optional. Lemon wedges, for serving.

Instructions: Preheat grill to medium-high heat. Season salmon fillets with salt and pepper. In a small bowl, mix together honey, soy sauce, ginger, and garlic. Place soaked cedar plank on the grill and let it heat for 2 minutes. Arrange salmon fillets on the cedar plank. Brush honey-ginger mixture over the salmon fillets. Close the grill lid and cook salmon for 12-15 minutes, or until cooked through. Sprinkle chopped cilantro over the salmon, if desired. Serve hot with lemon wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

Os Arhitektura

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This Israeli Couscous Salad with Lemon Dressing is a bright and healthy dish that is great for any event. The soft couscous, juicy tomatoes, crunchy cucumber, and tangy lemon dressing all work well together to make a delicious dish.

Ingredients: 1 cup Israeli couscous. 1 1/2 cups water. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon lemon zest. Salt and pepper to taste.

Instructions: Bring water to a boil in a medium-sized pot. Lower the heat, add the Israeli couscous, cover, and let it simmer for 10 to 12 minutes, or until it's soft and the water is absorbed. It's time to let the couscous cool to room temperature. Take it off the heat and fluff it up with a fork. Put cooked couscous, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Add olive oil, lemon juice, lemon zest, salt, and pepper to a small bowl. Use a whisk to mix the ingredients. Add the dressing to the salad and mix it all together. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 15 minutes

Elga Records

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Indulge in the rich flavors of chocolate and Earl Grey tea infused in a creamy mascarpone filling, complemented by the bright citrusy notes of tangelo in this decadent tart.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup powdered sugar. 1/4 teaspoon salt. 3/4 cup unsalted butter, cold and diced. 2 tablespoons Earl Grey tea leaves. 1/4 cup boiling water. 8 ounces dark chocolate, chopped. 1 cup heavy cream. 8 ounces mascarpone cheese. 1/4 cup granulated sugar. Zest of 2 tangelos. 1/4 cup tangelo juice. Tangelo slices for garnish.

Instructions: Warm the oven up to 175F 350C. Put flour, cocoa powder, powdered sugar, and salt in a food processor and blend them together. Press and hold to mix. Pulse in the cold, diced butter until the mixture looks like coarse crumbs. In a tart pan, press the dough into the bottom and up the sides. Use a fork to make holes in the bottom. Set after 15 to 18 minutes in the oven. Allow it to totally cool down. Boil water and steep Earl Grey tea leaves for 5 minutes. Set aside after straining. Put chopped dark chocolate in a bowl that can handle heat. Slowly bring heavy cream to a boil, and then pour it over the chocolate. After one minute, stir it until it's smooth. Allow it to cool a bit. Put the mascarpone cheese, sugar, tangelo zest, and tangelo juice in a different bowl and mix them together until they are smooth. Slowly add the melted chocolate mixture while beating the mixture well after each addition. Put the chocolate mascarpone filling into the tart shell after it has cooled. Put the tart in the fridge for at least two hours, or until it sets. Add tangelo slices as a garnish before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

13 Olyphants

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This Crisp Cucumber and Apple Salad is a refreshing and delicious side dish that's perfect for any occasion. The combination of crisp cucumbers, sweet apples, and savory feta cheese is sure to please your taste buds. Plus, the honey lemon dressing adds a delightful tangy sweetness to the salad.

Ingredients: 2 cucumbers, thinly sliced. 2 apples, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted walnuts, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers, apples, red onion, and parsley. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to coat all the ingredients. Sprinkle crumbled feta cheese and toasted walnuts over the top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Fair Trade Connections

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This turkey BLT wrap combines the classic flavors of a BLT sandwich with tender turkey slices, creating a satisfying and portable meal option. Perfect for lunch or a quick dinner!

Ingredients: 4 large flour tortillas. 1 pound sliced turkey breast. 8 slices bacon, cooked. 2 cups shredded lettuce. 2 tomatoes, thinly sliced. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. Salt and pepper to taste.

Instructions: In a small bowl, mix mayonnaise and Dijon mustard until well combined. Lay out tortillas and spread the mayo-mustard mixture evenly over each tortilla. Layer sliced turkey, bacon, shredded lettuce, and tomato slices on each tortilla. Season with salt and pepper to taste. Tightly roll up each tortilla to form a wrap. Cut each wrap in half diagonally and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

northern ontario labrador retrievers

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Another fun take on lasagna is Cheesy Lasagna Roll-Ups. It's filled with a creamy cheese mixture, rolled up in lasagna noodles, and baked in marinara sauce until it's just right. They're comforting, cheesy, and great for a family dinner or get-together.

Ingredients: 8 lasagna noodles. 2 cups ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 egg. 1/4 cup chopped fresh parsley. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups marinara sauce. 1 cup shredded mozzarella cheese for topping. Fresh basil leaves for garnish optional.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions. Drain and set aside. In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, salt, and black pepper. Mix well. Spread a generous amount of the cheese mixture onto each cooked lasagna noodle. Roll up each noodle tightly and place seam side down in a baking dish. Pour marinara sauce over the roll-ups, spreading it evenly. Sprinkle remaining 1 cup of mozzarella cheese over the roll-ups. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves if desired before serving.

Prep Time: 25 minutes

Cook Time: 30 minutes

gyroscope radio

[day-sims]

There are many tasty things in this Kitchen Sink Macaroni Salad, which makes it a hearty and flavorful side dish great for picnics, barbecues, or any other get-together. The crunchy vegetables, savory ham, and cheesy goodness of this salad go well with the creamy dressing that has a hint of tanginess.

Ingredients: 1 lb elbow macaroni. 1 cup mayonnaise. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1 tablespoon honey. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup diced cooked ham. 1 cup diced cheddar cheese. 1 cup diced red bell pepper. 1 cup diced celery. 1/2 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions. 1/4 cup sliced black olives. 1/4 cup chopped dill pickles.

Instructions: Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined. Add the cooked macaroni, diced ham, diced cheddar cheese, diced red bell pepper, diced celery, diced red onion, chopped parsley, chopped green onions, sliced black olives, and chopped dill pickles to the bowl with the dressing. Toss until everything is evenly coated with the dressing. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Garnish with additional chopped parsley and green onions, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

centralskolan

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This sweet-savory corn soup captures the essence of summer in a bowl. With fresh corn kernels, creamy coconut milk, and a hint of maple sweetness, it's both comforting and refreshing. Perfect for a light summer meal or as an appetizer!

Ingredients: 4 ears of corn, kernels removed. 1 small onion, diced. 2 cloves garlic, minced. 1 medium potato, peeled and diced. 4 cups vegetable broth. 1/2 cup coconut milk. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Saut until onion becomes translucent. Add diced potato and corn kernels. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender. Using an immersion blender or regular blender, blend the soup until smooth. Return the soup to the pot if using a regular blender. Stir in coconut milk and maple syrup. Season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing flavors to meld. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

5th International Bornean frog race

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These Chicken Salad Sandwich Burgers are a tasty take on the traditional chicken salad sandwich. They're great for a quick and filling meal. Chicken that has been grilled and mixed with creamy mayo and tangy Dijon mustard. Served on a toasted burger bun with crunchy celery and red onion.

Ingredients: 2 boneless, skinless chicken breasts. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup diced celery. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Pickles optional.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken for about 6-8 minutes per side, or until cooked through. Remove chicken from the grill and let it cool. Once cooled, dice the chicken into small pieces. In a bowl, combine diced chicken, mayonnaise, Dijon mustard, celery, red onion, and chopped parsley. Mix well. Cut the burger buns in half and lightly toast them on the grill. Place lettuce leaves on the bottom half of each bun, followed by a scoop of the chicken salad mixture. Top with tomato slices and pickles if desired. Cover with the top half of the bun. Serve the Chicken Salad Sandwich Burgers immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

red white and blue rabbitry

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This Green Curry Coconut Crusted Baked Salmon is a flavorful and aromatic dish that combines the richness of coconut with the zing of green curry paste. The crispy coconut crust adds a delightful texture to the tender salmon fillets.

Ingredients: 4 salmon fillets 6 oz each. 1/2 cup unsweetened shredded coconut. 2 tbsp green curry paste. 1/4 cup coconut milk. 1/4 cup breadcrumbs. 1 tbsp lime juice. 1 tbsp olive oil. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Preheat your oven to 375F 190C. In a bowl, mix green curry paste, coconut milk, lime juice, olive oil, salt, and pepper. In another bowl, combine shredded coconut and breadcrumbs. Season salmon fillets with salt and pepper. Dip each salmon fillet into the green curry mixture, coating it evenly. Then, coat the salmon with the coconut-breadcrumb mixture, pressing gently to adhere. Place the coated salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and the crust is golden brown. Garnish with fresh cilantro if desired before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Communaut S Chr Tiennes De Base Wallonie Et Bruxelles

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This Vegan Mozzarella Mushroom Burger is a tasty vegan take on a regular burger. The hearty burger patty goes well with the savory mushrooms and melty vegan mozzarella cheese. The fresh spinach and tangy sauce add more layers of flavor. It's great for a quick and filling meal.

Ingredients: 4 vegan burger patties. 4 burger buns. 1 cup sliced mushrooms. 1 tablespoon olive oil. 4 slices vegan mozzarella cheese. 1 tomato, sliced. 1 cup fresh spinach leaves. Salt and pepper to taste. 1/4 cup vegan mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika.

Instructions: Put the pan on medium heat and add the olive oil. Put mushrooms slices in the pan and cook them for about 5 minutes, until they get soft. Add pepper and salt. Put vegan mayonnaise, Dijon mustard, garlic powder, onion powder, and smoked paprika in a small bowl. Mix them together to make a sauce. Toast or grill the burger buns until they are just barely golden. Follow the directions on the package for cooking the vegan burger patties. Spread the sauce on the bottom half of each bun before putting the burgers together. Put spinach leaves, tomato slices, a cooked burger patty, sauted mushrooms, and a vegan mozzarella cheese slice on top of each bun. Place the other half of the bun on top and serve right away.

Prep Time: 10 minutes

Cook Time: 15 minutes

the gillingham battle B26 crashes of 1944