Deep Woods Insight

The Talkative Teacher - Torbaytuc - Malcuits Tavern - Slave for Gushy - Elira Kuka

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Delight in the perfect combination of chewy coconut and rich chocolate with these easy-to-make coconut macaroons dipped in luscious semisweet chocolate.

Ingredients: 3 cups shredded coconut. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 2 large egg whites. 8 ounces semisweet chocolate, melted.

Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until all the ingredients are fully incorporated. In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture until everything is evenly combined. Using a spoon or a cookie scoop, drop small mounds of the coconut mixture onto the prepared baking sheet, spacing them a couple of inches apart. Bake in the preheated oven for about 15-20 minutes, or until the edges of the macaroons are golden brown. Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the macaroons are completely cooled, dip the bottom half of each macaroon into the melted semisweet chocolate, allowing any excess chocolate to drip off. Place the chocolate-dipped macaroons on a parchment-lined tray and let them sit at room temperature or in the refrigerator until the chocolate is set. Once the chocolate is set, your coconut macaroons dipped in chocolate are ready to be enjoyed!

Prep Time: 15 minutes

Cook Time: 20 minutes

A. EMMANUEL LEADON

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Indulge in the creamy and decadent flavors of Baileys Irish Cream Hot Chocolate made effortlessly in a slow cooker. This comforting drink is perfect for cozy nights in or entertaining guests during the colder months.

Ingredients: 6 cups milk. 1 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 cups semi-sweet chocolate chips. cup Baileys Irish Cream. 1 teaspoon vanilla extract. Whipped cream and chocolate shavings, for garnish optional.

Instructions: Milk, heavy cream, sweetened condensed milk, chocolate chips, Baileys Irish Cream, and vanilla extract should all be put into a slow cooker. Mix things together well. Cover and cook on low for two to three hours, stirring every now and then, until the chocolate melts and the mixture is hot. Pour hot chocolate into mugs when it's ready. If you want, you can decorate it with whipped cream and chocolate shavings. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 120 minutes

A Beautiful Word

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These chocolate chip banana bread waffles are a tasty vegan take on banana bread. They're fluffy and chocolatey, and they're great for brunch or breakfast.

Ingredients: 2 ripe bananas, mashed. 1 cup all-purpose flour. 1/4 cup cocoa powder. 2 tablespoons maple syrup. 1 tablespoon baking powder. 1/2 teaspoon vanilla extract. 1/4 cup vegan chocolate chips. 1 cup almond milk.

Instructions: In a mixing bowl, combine mashed bananas, almond milk, maple syrup, and vanilla extract. In another bowl, whisk together flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in vegan chocolate chips. Preheat waffle iron and lightly grease with oil or cooking spray. Pour batter onto the preheated waffle iron and cook according to manufacturer's instructions or until golden and crispy. Repeat with remaining batter. Serve warm with maple syrup or your favorite toppings.

Prep Time: 15 minutes

Cook Time: 15 minutes

Lt Timing

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These crunchy ravioli that have been baked are a great snack or appetizer. The outside is crispy, and the inside is full of tasty things. They're great for dipping in marinara sauce.

Ingredients: 1 package of refrigerated ravioli. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon Italian seasoning. 1/2 teaspoon garlic powder. 2 eggs, beaten. Marinara sauce for dipping.

Instructions: Preheat oven to 400F 200C. Cook ravioli according to package instructions. Drain and let cool slightly. In a shallow dish, mix breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder. Dip each ravioli into beaten eggs, then coat with breadcrumb mixture, pressing gently to adhere. Place coated ravioli on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown and crispy. Serve hot with marinara sauce for dipping.

Prep Time: 15 minutes

Cook Time: 15 minutes

Monticello Farmers Market

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This dish, Loaded Chicken Alfredo Gnocchi Bake, is comforting and tasty. It has soft gnocchi, juicy chicken, and bright vegetables all covered in a creamy Alfredo sauce and topped with melty cheese.

Ingredients: 1 lb gnocchi. 2 cups cooked chicken, diced. 1 cup broccoli florets. 1 cup sliced mushrooms. 1 cup diced bell peppers. 2 cups Alfredo sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Cook the gnocchi according to package instructions. Drain and set aside. In a large mixing bowl, combine the cooked gnocchi, diced chicken, broccoli florets, sliced mushrooms, diced bell peppers, and Alfredo sauce. Season with salt and pepper. Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Low Carb Believer

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An irresistible snack for any occasion, homemade cracker jack mixes the traditional sweet caramel coating with crunchy popcorn and peanuts.

Ingredients: 1/2 cup unpopped popcorn kernels. 1 cup peanuts. 1/2 cup brown sugar. 1/4 cup butter. 1/4 cup corn syrup. 1/4 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract.

Instructions: Set oven temperature to 250F 120C. After using your favorite method to pop the popcorn kernels, transfer them to a large mixing bowl. To the bowl, add the peanuts. Melt the butter, add the corn syrup, brown sugar, and salt to a saucepan over medium heat. When the mixture starts to boil, stir it. After it reaches a boil, cook it for four minutes without stirring. Take off the heat and mix in the vanilla extract and baking soda. There will be bubbles in the mixture. Over the popcorn and peanuts, drizzle the heated caramel mixture. Just stir to ensure even coating. Arrange the coated popcorn and peanuts onto a parchment paper-lined baking sheet. Bake for one hour in a preheated oven, stirring every fifteen minutes to make sure everything is evenly coated and not burned. Take out of the oven and allow to cool fully. After they cool, break them into clusters and savor!

Prep Time: 15 minutes

Cook Time: 60 minutes

Maths Ville

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This elegant dish features succulent salmon fillets coated in a flavorful herb crust, baked to perfection and served with a tangy lemon butter sauce. The combination of fresh herbs and zesty lemon creates a delightful flavor profile that pairs beautifully with the richness of the salmon.

Ingredients: 4 salmon fillets. 1/4 cup breadcrumbs. 2 tablespoons chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 tablespoon chopped fresh chives. Salt and pepper to taste. 2 tablespoons olive oil. 4 tablespoons unsalted butter. 2 cloves garlic, minced. 1/4 cup chicken or vegetable broth. Juice of 1 lemon. 1 tablespoon capers optional. Lemon wedges for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. Put breadcrumbs, parsley, dill, chives, salt, and pepper in a small bowl and mix them together. Use olive oil to coat the salmon fillets, then sprinkle them with the herb mix. Put the salmon on a baking sheet that has been lined with parchment paper. Bake for 12 to 15 minutes, or until the salmon is cooked all the way through and the crust is golden. Make the lemon butter sauce while the salmon is in the oven. Melt the butter in a pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Add the lemon juice and broth. Let it cook on low heat for two to three minutes, until it gets a little thinner. If you want, stir in the capers. Add pepper and salt to taste. Pour the lemon butter sauce over the herb-crusted salmon when you serve it. Add lemon wedges as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Stylez and Kutz

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Gebackene Auberginen sind eine leckere Beilage oder Snack-Option. Sie sind knusprig, würzig und voller Geschmack. Dieses Rezept ist einfach zuzubereiten und perfekt für den Air Fryer geeignet.

Ingredients: 2 Auberginen. 1 Tasse Paniermehl. 1/2 Tasse geriebener Parmesan. 2 Eier. 1 Teelffel Salz. 1/2 Teelffel Pfeffer. 1/2 Teelffel Paprikapulver. 1/2 Teelffel Knoblauchpulver. Olivenl zum Besprhen.

Instructions: Auberginen in dnne Scheiben schneiden. In einer Schssel Eier verquirlen. In einer separaten Schssel Paniermehl, Parmesan, Salz, Pfeffer, Paprikapulver und Knoblauchpulver vermengen. Jede Auberginenscheibe erst in Ei tauchen und dann in der Paniermehlmischung wenden, um sie gut zu panieren. Die panierten Auberginenscheiben auf einem Tablett auslegen. Den Air Fryer auf 200 Grad Celsius vorheizen. Die panierten Auberginenscheiben leicht mit Olivenl besprhen. Die Auberginenscheiben im Air Fryer in Chargen anordnen und etwa 10-12 Minuten backen, bis sie goldbraun und knusprig sind. Zwischendurch einmal wenden. Die gebackenen Auberginen herausnehmen und auf einem Papiertuch abtropfen lassen. Servieren und genieen!

Prep Time: 15 minutes

Cook Time: 10-12

Freddy Co

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Enjoy the rich taste of nut butter, coconut, and chocolate in this delicious tart. It's the perfect mix of tastes and textures to satisfy your sweet tooth!

Ingredients: 1 cup almond flour. 1/2 cup unsweetened shredded coconut. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 cup creamy nut butter such as almond or peanut. 1 cup dark chocolate chips. 1/4 cup full-fat coconut milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix together almond flour, shredded coconut, melted coconut oil, and maple syrup until well combined. Press the mixture into the bottom and up the sides of a tart pan. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool completely. In a small saucepan, combine the nut butter, dark chocolate chips, coconut milk, vanilla extract, and salt. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Pour the chocolate mixture into the cooled tart crust and spread it out evenly. Refrigerate the tart for at least 2 hours, or until set. Slice and serve, optionally garnishing with additional shredded coconut or chopped nuts. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

#NutButterTart, #ChocolateCoconut, #DessertRecipe

Ecole Saint Louis De Gonzague Accueil

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Use this easy DIY pallet kitchen island table recipe to make a table that tastes like grilled chicken over a fire. Great for a barbecue in the backyard with friends and family.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup BBQ sauce. 2 tablespoons olive oil. 1 tablespoon honey. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix BBQ sauce, olive oil, honey, smoked paprika, garlic powder, salt, and pepper to create the marinade. Place the chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes. Remove the chicken from the bag and discard the used marinade. Grill the chicken for 6-8 minutes per side or until fully cooked, basting with the remaining marinade during the last few minutes of cooking. Ensure the internal temperature of the chicken reaches 165F 74C. Remove from the grill and let it rest for a few minutes before serving.

Prep Time: 40 minutes

Cook Time: 16 minutes

Zoe Stylz

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Indulge in the comforting flavors of caramel and apples with this gluten-free twist on a classic galette. The buttery crust pairs perfectly with the sweet and spiced apple filling, all topped off with a decadent caramel sauce. It's a delicious dessert that's sure to impress!

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/4 teaspoon salt. 1/2 cup cold butter, cubed. 4 tablespoons ice water. 3 medium-sized apples, peeled, cored, and sliced. 1/4 cup brown sugar. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 cup caramel sauce gluten-free. 1 tablespoon butter, melted. 1 tablespoon granulated sugar.

Instructions: Preheat the oven to 375F 190C. In a food processor, combine the gluten-free flour, salt, and cubed butter. Pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until dough comes together. Transfer dough to a floured surface, and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. In a bowl, combine sliced apples, brown sugar, cinnamon, and nutmeg. Toss until apples are evenly coated. On a piece of parchment paper, roll out the chilled dough into a circle about 12 inches in diameter. Arrange apple slices in the center of the dough, leaving a border around the edges. Fold the edges of the dough over the apples, pleating as needed. Brush the edges of the galette with melted butter and sprinkle with granulated sugar. Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender. Remove from the oven and drizzle caramel sauce over the top. Serve warm and enjoy!

Prep Time: 30 minutes

Cook Time: 40 minutes

The Talkative Teacher

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The robust flavors of sriracha sauce, soy sauce, and sesame oil come together in this recipe for Sriracha tofu to produce a fiery and flavorful meal. It's a delicious way to enjoy tofu as a main course or side dish, and it's perfect for vegans and vegetarians.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons sriracha sauce. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 clove garlic, minced. 1 tablespoon cornstarch. 1 tablespoon water. 1 tablespoon vegetable oil.

Instructions: In a bowl, mix sriracha sauce, soy sauce, rice vinegar, sesame oil, and minced garlic. Add tofu cubes to the bowl and toss gently to coat. Let marinate for 15-20 minutes. In a small bowl, mix cornstarch and water to make a slurry. Heat vegetable oil in a pan over medium-high heat. Add marinated tofu cubes to the pan and cook until crispy and golden brown on all sides, about 5-7 minutes. Pour the cornstarch slurry over the tofu and toss to coat. Cook for an additional 1-2 minutes until the sauce thickens. Serve hot, garnished with sesame seeds and chopped green onions, if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

B.C. Cooperative Learning Association

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These Butternut Squash Pita Nachos are a delicious twist on traditional nachos, featuring roasted butternut squash, whole wheat pita bread, and a medley of toppings. They're perfect for a healthy and flavorful snack or appetizer.

Ingredients: 1 small butternut squash, peeled and diced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 4 whole wheat pita bread rounds. 1 cup shredded cheddar cheese. 1/2 cup black beans, rinsed and drained. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced black olives. 1/4 cup chopped fresh cilantro. Sour cream and guacamole for serving optional.

Instructions: Set the oven temperature to 425F 220C. Diced butternut squash should be evenly coated after being tossed in a bowl of olive oil, cumin, chili powder, salt, and pepper. Arrange the seasoned butternut squash onto a baking sheet and bake in the oven that has been preheated for 20 to 25 minutes, or until it becomes soft and has a hint of caramelization. Stir from time to time. Slice the whole wheat pita bread rounds into wedges and arrange them in a single layer on a baking sheet while the butternut squash roasts. Over the pita wedges, distribute the shredded cheddar cheese evenly. After the butternut squash has finished cooking, take it out of the oven and lower the temperature to 375F 190C. Arrange the diced tomatoes, diced red onion, black olives, black beans, and roasted butternut squash on top of the pita wedges. The nachos should be baked for ten to twelve minutes, or until the cheese has melted and the food is thoroughly heated. Take the nachos out of the oven, top with chopped cilantro, and serve warm. If preferred, you can also serve these nachos with guacamole and sour cream.

Prep Time: 15 minutes

Cook Time: 35 minutes

Lavoy Pumpkin Farm

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These Pumpkin Snickerdoodle Cookie Bars are a tasty autumn treat. They're soft and chewy, with warm pumpkin spice flavors. The ideal dessert for autumn gatherings and cozy nights in.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup light brown sugar, packed. 3/4 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 3 1/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 cup granulated sugar for rolling. 1 1/2 teaspoons ground cinnamon for rolling.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Put the egg, vanilla extract, and pumpkin puree in the bowl. Mix everything together well. Put the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves in a different bowl and mix them together with a whisk. Slowly add the dry ingredients to the wet ones, mixing only until everything is combined. Cover the baking pan with the cookie dough and spread it out evenly. For rolling, mix the cinnamon powder and granulated sugar together in a small bowl. Spread the cinnamon-sugar mix out evenly on top of the cookie dough. In a hot oven, bake for 25 to 30 minutes, or until the edges are lightly golden brown and a toothpick stuck in the middle comes out clean. Let the cookie bars cool all the way in the pan before cutting them into squares. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

Dark Matters Artwork By Peter Ray Billington Home

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These delightful holiday cookies are a must-make for your festive celebrations. They are buttery, nutty, and chocolatey, with a light dusting of powdered sugar, making them the perfect treat for everyone to enjoy!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chopped nuts e.g., walnuts, pecans. 1/2 cup chocolate chips. Powdered sugar for dusting.

Instructions: Preheat the oven to 350F 175C. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter 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 chopped nuts and chocolate chips. Cover the dough and refrigerate for 30 minutes. Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet. Use the bottom of a glass dipped in powdered sugar to flatten each cookie slightly. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy these delicious holiday cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Jeunesse By Faam

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This strawberry salad with gorgonzola, walnuts, and mint is a great way to cool off. The sweet and savory flavors go well together. The crunchy walnuts, juicy strawberries, and creamy Gorgonzola cheese all go well together, and the fresh mint gives it a nice burst of freshness. This dish is great for any occasion as a side dish or as a light meal.

Ingredients: 2 cups fresh strawberries, sliced. 1/2 cup crumbled Gorgonzola cheese. 1/2 cup chopped walnuts. 1/4 cup fresh mint leaves, chopped. 4 cups mixed greens e.g., spinach, arugula, or lettuce. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens and sliced strawberries. Sprinkle crumbled Gorgonzola cheese and chopped walnuts over the greens and strawberries. Drizzle balsamic vinaigrette dressing evenly over the salad. Toss the salad gently to combine all the ingredients. Season with salt and pepper to taste. Sprinkle fresh mint leaves on top as a garnish. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

IPCACES 2016

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A cool and refreshing drink with a hint of exoticism that combines the delicate sweetness of lychee with the zing of ginger. The tropical flavors of the Missing Lokness gave me the idea for this drink.

Ingredients: 4 fresh lychees, peeled and pitted. 2 oz lychee juice. 1 oz ginger syrup. 1 oz fresh lime juice. 2 oz club soda. Ice cubes. Lime wedges, for garnish. Fresh mint leaves, for garnish.

Instructions: In a cocktail shaker, muddle the fresh lychees until they release their juices. Add lychee juice, ginger syrup, and fresh lime juice to the shaker. Fill the shaker with ice cubes and shake vigorously for about 15-20 seconds. Strain the mixture into a glass filled with ice. Top off with club soda and gently stir. Garnish with lime wedges and fresh mint leaves. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

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