Divayth Isnt Amused

Cedric Tassel - Shellie Zacharia - Porcelain City - Summer Breeze - Nagomi Hibachi

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These vegan cauliflower bites are so yummy and surprisingly cheesy without any fake cheese! They make for a delightful snack or appetizer that's sure to please everyone, vegan or not.

Ingredients: 1 medium cauliflower head, cut into florets. 1 cup chickpea flour. 1/2 cup nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon turmeric powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup water. Cooking spray or oil for greasing.

Instructions: First, heat the oven to 400F 200C. Then, use cooking spray or oil to coat a baking sheet. Add the nutritional yeast, garlic powder, onion powder, paprika, turmeric powder, salt, pepper, and water to a large bowl. Use a whisk to mix the ingredients together until the dough is smooth. Coat the cauliflower florets evenly with the batter, then put them on the baking sheet that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until the cauliflower is soft and the topping is golden and crispy. As a tasty vegan snack or starter, serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Deniques Hamstrar

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These golden fudgesicles don't have any dairy in them. They are rich and creamy, with a hint of warm spices and a golden color from the turmeric.

Ingredients: 1 can 13.5 oz full-fat coconut milk. 1/3 cup maple syrup. 1/4 cup unsweetened cocoa powder. 1 tsp ground turmeric. 1/2 tsp ground cinnamon. Pinch of salt. 1 tsp vanilla extract.

Instructions: In a blender, combine all ingredients and blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours, or until solid. To unmold, run the molds under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 240 minutes

Nero Walker Boats

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You can enjoy all the flavors of a warm turkey pot pie in a soup. This recipe for a slow cooker meal is simple to make and great for a cozy meal.

Ingredients: 1 lb cooked turkey breast, shredded. 4 cups reduced-sodium chicken broth. 2 cups water. 1 cup chopped onion. 1 cup sliced carrots. 1 cup sliced celery. 2 garlic cloves, minced. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup frozen peas. 1/2 cup corn kernels. 1/4 cup all-purpose flour. 1/2 cup skim milk. 1/4 cup chopped fresh parsley.

Instructions: In a slow cooker, combine turkey, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours or until vegetables are tender. In a small bowl, whisk together flour and milk until smooth. Stir flour mixture into slow cooker. Add peas and corn. Cover and cook on high for an additional 30 minutes or until soup thickens slightly. Stir in parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

7whiteteam

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The Chicken Tetrazzini Casserole Bowl is a tasty and comforting dish that is great for a cozy family dinner. It has soft chicken, spaghetti that is just al dente, mushroom sauce that is creamy, and a crunchy breadcrumb topping.

Ingredients: 2 cups cooked chicken, shredded. 8 oz spaghetti, cooked and drained. 1 can condensed cream of mushroom soup. 1 cup sour cream. 1 cup grated Parmesan cheese. 1/2 cup chicken broth. 1/2 cup sliced mushrooms. 1/4 cup chopped onion. 1/4 cup chopped red bell pepper. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried parsley. 1/4 teaspoon paprika. 1/4 cup bread crumbs. 2 tablespoons butter, melted.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together cooked chicken, cooked spaghetti, cream of mushroom soup, sour cream, Parmesan cheese, chicken broth, mushrooms, onion, red bell pepper, garlic, salt, black pepper, thyme, parsley, and paprika. Transfer the mixture into a greased casserole bowl. In a small bowl, combine bread crumbs and melted butter. Sprinkle the bread crumb mixture over the top of the casserole. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Art Commissions

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Indulge in the ultimate lobster roll featuring succulent chunks of lobster meat mixed with creamy mayonnaise, zesty lemon juice, and fresh chives, all nestled within buttery toasted split-top hot dog buns. It's a delicious taste of coastal luxury!

Ingredients: 1 1/2 lbs cooked lobster meat, chopped. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 tablespoon chopped fresh chives. Salt and pepper to taste. 4 split-top hot dog buns. 2 tablespoons unsalted butter, melted. 1 tablespoon chopped fresh parsley.

Instructions: Chopped lobster meat, mayonnaise, lemon juice, chives, salt, and pepper should all be mixed together well in a large bowl. Butter should be spread on the inside of each split-top hot dog bun. In a pan over medium-low heat, toast the buns for about two to three minutes on each side, until they are golden brown. Put some lobster mixture in the middle of each toasted bun. Add chopped parsley as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

One Song Productions

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A delicious and keto-friendly recipe featuring Oopsie Panini as the bread substitute and roasted vegetables as the filling. Perfect for a low-carb lunch or dinner option.

Ingredients: 4 large eggs. 4 oz cream cheese, softened. 1/4 tsp cream of tartar. 1/2 cup shredded mozzarella cheese. 1 medium zucchini, sliced. 1 medium bell pepper, sliced. 1/2 red onion, sliced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 tsp garlic powder. 1/4 tsp dried oregano. 1/4 tsp dried thyme.

Instructions: Turn on the oven and heat it up to 400F 200C. Put parchment paper on a baking sheet and spread the sliced vegetables out on it. Put olive oil on the vegetables and season them with oregano, thyme, salt, pepper, and garlic powder. Add toss to cover evenly. After the oven is hot, roast the vegetables for 20 to 25 minutes, or until they are soft and slightly caramelized. You can make the Oopsie Panini batter while the vegetables are roasting. Take the egg whites away from the egg yolks. Beat the egg whites and cream of tartar together in a bowl until stiff peaks form. Put the egg yolks and softened cream cheese in a different bowl and mix them together until the mixture is smooth. Carefully mix the egg yolks with the beaten egg whites. Add the shreds of mozzarella cheese and mix them in. Place 8 equal-sized rounds of batter on a baking sheet lined with parchment paper. Take the Oopsie Panini rounds out of the oven and bake them for 15 to 20 minutes, or until they are golden brown and set. Let the Oopsie Panini rounds cool down a bit before putting the sandwiches together. Put some roasted vegetables between two Oopsie Panini rounds to make the sandwich. Possible: In a panini press or skillet, grill the Panini until it's hot all the way through and the outside is golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Squash Topfit

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You can't stop tasting these Crispy Southwest Chicken Wraps. They are a filling meal. With southwestern spices, the crispy chicken comes with fresh vegetables, cheese, and creamy sauces. It's all wrapped up in a soft tortilla.

Ingredients: 2 boneless, skinless chicken breasts, pounded thin. 1/2 cup all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/4 cup vegetable oil. 4 large flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup salsa.

Instructions: In a shallow dish, mix together flour, salt, pepper, chili powder, cumin, and garlic powder. Coat each chicken breast in the flour mixture, shaking off any excess. In a large skillet, heat vegetable oil over medium-high heat. Add chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and let it rest for a few minutes before slicing it thinly. To assemble the wraps, lay out the tortillas and divide the shredded lettuce, diced tomatoes, shredded cheddar cheese, chopped cilantro, and sliced chicken among them. Top each wrap with sour cream and salsa. Fold in the sides of the tortillas, then roll them up tightly into wraps. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Squash Topfit

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Creamy, tangy, and refreshing, these Avocado Lime Margaritas are a unique twist on the classic cocktail. The avocado adds a creamy texture and healthy fats, while the lime juice and tequila give it that classic margarita flavor.

Ingredients: 2 ripe avocados. 1/2 cup fresh lime juice. 1/2 cup agave nectar. 1/4 cup tequila. 2 cups ice cubes. lime slices, for garnish.

Instructions: Use a blender to blend everything together until it's smooth. Put it in glasses and top them off with lime slices.

Prep Time: 10 minutes

Cook Time: 0 minutes

Whimple Parish Council

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This recipe for Chicken Chow Mein has the best mix of flavors and textures, making it the best you'll ever taste. It has just the right amount of soft chicken, crunchy vegetables, savory sauce, and tasty chow mein noodles.

Ingredients: 300g chicken breast, thinly sliced. 200g chow mein noodles. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 onion, thinly sliced. 1 carrot, julienned. 1 bell pepper, thinly sliced. 2 cups cabbage, shredded. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Cook chow mein noodles according to package instructions. Drain and set aside. In a small bowl, mix soy sauce, oyster sauce, and sesame oil. Set aside. Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and sliced onion, cook until fragrant. Add sliced chicken breast, cook until no longer pink. Stir in julienned carrot, sliced bell pepper, and shredded cabbage. Cook for 3-4 minutes. Add cooked noodles to the pan, pour the sauce over the mixture. Toss well to combine. Cook for an additional 2-3 minutes, until everything is heated through. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Baby Stroller Derby

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These vegan muffins are a great choice for breakfast or a snack because they are made with whole wheat, ripe bananas, and coconut. It's simple to make them, and they taste great and are naturally sweet.

Ingredients: 1 cup whole wheat flour. 1/2 cup coconut flour. 1/2 cup shredded coconut. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 3 ripe bananas, mashed. 1/2 cup coconut milk or any non-dairy milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Blend the coconut flour, shredded coconut, baking powder, baking soda, and salt together in a large bowl. Fry the bananas until they are soft. Then put them in a different bowl and mix in the coconut milk, maple syrup, melted coconut oil, and vanilla extract. Mix everything together well. Add the wet mixture to the dry mixture and mix it in just a little. A few lumps are fine; don't mix it too much. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. As a tasty and healthy treat, eat your Wholewheat Banana Coconut Muffins Vegan.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mrs Palmer Music

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Hawaiian Shrimp Kabobs are a tasty Caribbean take on regular kabobs. When you eat juicy shrimp, sweet pineapple, and savory vegetables that have been marinated in a tasty sauce, it will make you feel like you're in Hawaii.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup pineapple chunks. 1 red bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/4 cup soy sauce. 1/4 cup pineapple juice. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 1/2 teaspoon black pepper. Wooden skewers, soaked in water.

Instructions: Blend soy sauce, pineapple juice, brown sugar, ginger, garlic, and black pepper in a bowl until smooth. Put shrimp, pineapple chunks, red bell pepper, and red onion on skewers that have been soaked in water. Fill a small dish with water and pour the marinade over the skewers. Turn to cover all sides. Put it in the fridge for at least 30 minutes with the lid on. Set your grill to medium-high heat and oil the grate a little. Grill the kabobs for three to four minutes on each side, or until the vegetables are soft and the shrimp turn pink. Baste them with the marinade every so often. Hawaii Shrimp Kabobs are best when served hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Cheddr

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This Clementine Pie Tart is bursting with citrus flavor and has a delightful balance of sweetness and tanginess. It's a refreshing dessert perfect for any occasion.

Ingredients: 1 9-inch pre-baked tart shell. 5-6 clementines, peeled and segmented. 1/2 cup granulated sugar. 2 tablespoons cornstarch. 1/4 cup water. 1 tablespoon butter. 1 teaspoon grated clementine zest. Whipped cream or ice cream for serving optional.

Instructions: In a saucepan, combine sugar, cornstarch, and water. Stir until smooth. Add clementine segments and zest to the saucepan. Cook over medium heat, stirring constantly until mixture thickens and bubbles. Remove from heat and stir in butter until melted. Pour the clementine mixture into the pre-baked tart shell, spreading evenly. Refrigerate for at least 2 hours to set. Serve slices of the clementine pie tart with whipped cream or ice cream if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

Cedric Tassel

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These Easy Coconut Macaroons are a delightful treat with a crispy exterior and a chewy, coconutty interior. They are simple to make and perfect for any occasion.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon McCormick vanilla extract. 3 cups sweetened shredded coconut.

Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a heatproof bowl, whisk together the egg whites, granulated sugar, and salt. Place the bowl over a pot of simmering water, creating a double boiler. Heat the mixture while constantly whisking until the sugar is completely dissolved. Remove the bowl from the heat and stir in the McCormick vanilla extract and shredded coconut. Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for about 18-20 minutes, or until the edges of the macaroons are golden brown. Allow the macaroons to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, the macaroons can be stored in an airtight container for several days.

Prep Time: 15 minutes

Cook Time: 20 minutes

Porcelain City

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A delicious and satisfying burger featuring juicy beef patties topped with creamy avocado slices, melted cheese, and a tangy sauce, all served on toasted buns.

Ingredients: 1 lb ground beef. 1 avocado, sliced. 4 burger buns. 1/2 red onion, thinly sliced. 4 slices of cheese your choice. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon ketchup. 1 teaspoon olive oil.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season both sides with salt and pepper. Brush each burger patty with a little olive oil to prevent sticking to the grill. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare or longer if you prefer your burgers more well-done. During the last minute of cooking, add a slice of cheese to each patty and allow it to melt. While the burgers are cooking, mix together the mayonnaise, Dijon mustard, and ketchup to make the sauce. Toast the burger buns on the grill until they are lightly browned. Assemble the burgers by spreading the sauce on the bottom bun, placing a lettuce leaf on top, followed by the cooked burger patty with melted cheese. Top each burger with avocado slices, tomato slices, and red onion rings. Finish by placing the top bun on the stack. Serve the Avocado Beef Burgers hot with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Villages Metal Detecting Club Home

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These vegan polenta cakes are crispy on the outside and creamy on the inside, served with a spicy chili-garlic sauce that packs a punch of flavor. They make a satisfying appetizer or main dish for any occasion.

Ingredients: 1 cup polenta. 4 cups water. 1 tsp salt. 2 tbsp olive oil. 4 cloves garlic, minced. 2 red chilies, finely chopped. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tbsp cornstarch. 2 tbsp water. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a saucepan, bring water to a boil. Gradually whisk in polenta and salt, stirring constantly. Reduce heat to low and continue to cook, stirring occasionally, for about 15-20 minutes or until polenta is thick and creamy. Pour the cooked polenta into a lightly greased baking dish and spread it out evenly. Let it cool and set for at least 30 minutes. Once set, cut the polenta into desired shapes, such as squares or circles. In a separate saucepan, heat olive oil over medium heat. Add minced garlic and chopped chilies, saut for 2-3 minutes until fragrant. Stir in soy sauce, maple syrup, and rice vinegar. Let the sauce simmer for another 2-3 minutes. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the chili-garlic sauce to thicken it. Season the sauce with salt and pepper to taste. Heat a non-stick skillet over medium-high heat. Brush both sides of polenta cakes with olive oil and place them in the skillet. Cook for 3-4 minutes on each side or until golden brown and crispy. Serve the polenta cakes with chili-garlic sauce drizzled on top. Garnish with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cedric Tassel

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These Paleo Crispy Cauliflower Tots are a healthy and delicious alternative to traditional potato tots. Made with cauliflower and almond flour, they are crispy on the outside and tender on the inside. Perfect for a paleo-friendly snack or side dish!

Ingredients: 1 head of cauliflower, cut into florets. 1/4 cup almond flour. 2 tablespoons coconut flour. 1/4 cup nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon smoked paprika. Salt and pepper to taste. 2 large eggs, beaten. Coconut oil or avocado oil for frying.

Instructions: In a food processor, pulse cauliflower florets until they start to resemble small grains of rice. Squeeze out extra moisture from the cauliflower "rice" by transferring it to a fresh kitchen towel. The cauliflower rice, smoked paprika, onion, garlic, and coconut powders, nutritional yeast, and salt and pepper should all be combined in a mixing bowl. Stir in the beaten eggs until a dough-like consistency is achieved. Using your hands, shape the mixture into small tots or nugget shapes. Put avocado or coconut oil in a skillet and heat it over medium-high heat. The cauliflower tots should be carefully lowered into the heated oil and fried for three to four minutes on each side, or until they are crispy and golden brown on all sides. After taking the tots out of the skillet, place them on a plate covered with paper towels to absorb any extra oil. Paleo Crispy Cauliflower Tots should be served hot with your preferred dipping sauce.

Prep Time: 20 minutes

Cook Time: 15 minutes

Guitarte Ensemble

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With these delectable cookies, you can indulge in the rich and comforting flavors of hot chocolate. They're chock-full of chocolate chips, marshmallows, and a hint of peppermint, making them the ideal treat for cold days and holiday gatherings.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 and 1/2 cups semisweet chocolate chips. 1 cup mini marshmallows. 1/2 cup crushed candy canes or peppermint candies.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. There are mini marshmallows, semisweet chocolate chips, and crushed candy canes that you need to mix in. Using a cookie scoop or spoon, drop dough onto the baking sheet in tablespoon-sized balls. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Warm up a cup of hot chocolate or milk and eat these tasty Hot Chocolate Cookies.

Prep Time: 15 minutes

Cook Time: 12 minutes

Victoria Gilbert