Drawn This Way

carmen beissner - blackpool fc senior seasider's walking football - atlanta youth energy corps - Burdis - Participative Leadership In Faith Communities

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Gator Math

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Youth Builders

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Jonathans Arcade

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carmen beissner

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Echo and Xpect

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kiley dean

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Autofficina

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Lara Smith

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Amms Art

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Mango y frutilla paletas caseras que son genial para los das calientes de verano.

Ingredients: 2 mangos maduros. 1 taza de frutillas frescas. 1/4 taza de jugo de limn. 1/4 taza de azcar. 1/2 taza de agua.

Instructions: Pelar y cortar los mangos en trozos pequeos. Lavar y quitar las hojas de las frutillas, luego cortarlas en trozos. En una licuadora, mezclar los trozos de mango, frutilla, jugo de limn, azcar y agua hasta obtener una mezcla suave. Verter la mezcla en moldes para paletas. Insertar palitos de paleta en los moldes. Congelar durante al menos 4 horas o hasta que estn completamente congeladas. Desmoldar y disfrutar de estas refrescantes paletas de mango y frutilla.

Prep Time: 15 minutes

Cook Time: 0 minutes

vy

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A refreshing and tangy dessert featuring the vibrant flavor of key limes encased in a buttery graham cracker crust, topped with a dollop of whipped cream. Perfect for citrus lovers!

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 6 tablespoons unsalted butter, melted. 4 large egg yolks. 1 can 14 ounces sweetened condensed milk. Zest of 3 limes. 3/4 cup fresh lime juice. 1/2 cup heavy cream. 2 tablespoons powdered sugar. Whipped cream and lime slices, for garnish.

Instructions: Warm the oven up to 175F 350C. Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together. Put the dough in a 9-inch tart pan and press it into the bottom and up the sides. It's time to take the crust out of the oven and let it cool. Add the egg yolks, sweetened condensed milk, lime zest, and lime juice to another bowl and mix them together using a whisk. Spread out the filling in the crust that has been left to cool. For 15 minutes, bake the tart until the filling is set. Once the tart is cool enough to touch, put it in the fridge for at least two hours to get really cold. Mix the powdered sugar and heavy cream together until stiff peaks form. Cover the tart with whipped cream, or pipe it on. Add slices of lime on top and serve cold.

Prep Time: 20 minutes

Cook Time: 25 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

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A comforting and flavorful soup that's perfect for a keto-friendly meal. Caramelized onions add depth of flavor without the carbs.

Ingredients: 4 cups beef broth. 2 large onions, thinly sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup heavy cream optional. Grated cheese for topping optional.

Instructions: In a large pot, heat olive oil over medium heat. Add sliced onions and garlic. Cook until caramelized, about 20 minutes. Pour in beef broth and add dried thyme. Season with salt and pepper. Simmer for 15-20 minutes. Optional: Stir in heavy cream for added richness. Serve hot, topped with grated cheese if desired.

Prep Time: 10 minutes

Cook Time: 40 minutes

Scott Meehan

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Luke Nguyen's tea-infused sticky sesame dumplings are a delightful blend of traditional Asian flavors with a twist of fragrant tea. These dumplings are sweet, nutty, and chewy, making them a perfect treat for tea time or dessert.

Ingredients: 200g glutinous rice flour. 80ml strong brewed tea jasmine or green tea. 100g brown sugar. 100g roasted sesame seeds. 50g unsweetened desiccated coconut.

Instructions: Put the brewed tea and glutinous rice flour in a bowl and mix them together. Work the dough into a smooth, stretchy ball by kneading it. Cut the dough into little pieces and roll each one into a ball. Make a small disc out of each ball and put a teaspoon of brown sugar in the middle of it. To make a ball, fold the dough's edges over the sugar and seal them together. Cover the dumpling completely with roasted sesame seeds by rolling it in them. For 15 to 20 minutes, steam the dumplings until they get clear and a little shiny. Toast the dried coconut in a different pan until it turns golden brown. Before you serve the dumplings, roll them in the toasted coconut.

Prep Time: 30 minutes

Cook Time: 20 minutes

emily rees

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A keto-friendly version of the classic strawberry shortcake, made with almond flour and erythritol to keep the carbs low while maintaining the delicious taste.

Ingredients: 2 cups almond flour. 1/3 cup erythritol. 1/4 tsp salt. 1/4 cup butter, melted. 1 tsp vanilla extract. 2 large eggs. 1/2 tsp baking powder. 1 cup heavy cream. 1 tbsp powdered erythritol. 1 tsp vanilla extract. 1 cup sliced strawberries.

Instructions: Warm the oven up to 175F 350C. Melt erythritol and salt together in a bowl. Melt the butter and add it to the dry ingredients. Then add the eggs, vanilla extract, and baking powder. Mix everything together well. Spread the mixture out evenly in a baking dish that has been greased. Bake for twenty to twenty-five minutes, or until the top is golden brown. Wait for it to cool down. Mix powdered erythritol, vanilla extract, and heavy cream in a different bowl. Whip the mixture until stiff peaks form. Once the cake is cool, cut it into squares and put them together by layering cake, whipped cream, and strawberry slices. Add more layers. Serve right away or put in the fridge to cool down before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

gas gangrene

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Lord Byron's Kitchen Crispy Chocolate Cookie Cutter Cookies are a delectable combination of rich chocolate flavor and a satisfying crunch. Ideal for special occasions or whenever you want a chocolatey treat!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Mix the butter and sugar in a big bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the cocoa powder, baking powder, salt, and flour in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Two equal pieces of dough should be taken out and shaped into discs. Cover the discs with plastic wrap and put them in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. On a floured surface, roll out one disc of dough to about 1/4-inch thick. Cut out the shapes you want with cookie cutters and place them on the baking sheets that have been prepared. Get the extra dough, roll it out again, and keep cutting out cookies. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

Jacksonville Elementary School PTA

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Cachete tacos are tasty because they are made with tender beef cheek meat that has been seasoned with cumin and paprika, rolled up in corn tortillas, and fried until golden brown. They come with a tangy salsa verde and are topped with lettuce and queso fresco.

Ingredients: 1 lb beef cheek meat, thinly sliced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tsp cumin powder. 1 tsp paprika. Salt and pepper to taste. 12 small corn tortillas. 1 cup shredded lettuce. 1 cup crumbled queso fresco. 1/2 cup salsa verde. Vegetable oil for frying.

Instructions: In a skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic. Saut until softened. Add thinly sliced beef cheek meat and cook until browned. Season with cumin powder, paprika, salt, and pepper. Cook until well-seasoned. Warm corn tortillas in a dry skillet or microwave. Place a spoonful of the beef cheek mixture onto each tortilla. Top with shredded lettuce and crumbled queso fresco. Roll up the tortillas tightly, securing them with toothpicks. In a deep pan, heat vegetable oil for frying to 350F 175C. Fry the rolled tacos until golden brown and crispy, about 3-4 minutes. Remove from the oil and drain on paper towels. Serve hot with salsa verde for dipping. Enjoy your delicious Taquitos de Cachete!

Prep Time: 30 minutes

Cook Time: 20 minutes

Lynsey Mobile Personal Trainer

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This Lemon Hummus without Tahini is a tasty change from the usual hummus recipe. With the sourness of the cumin and the heat of the lemon, this dip is great for snacking or having people over. It's also quick and easy to make!

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 2 cloves garlic, minced. 3 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons water. 1 tablespoon chopped fresh parsley optional, for garnish.

Instructions: Put chickpeas, garlic that has been minced, olive oil, lemon juice, ground cumin, salt, and black pepper in a food processor. If you need to, scrape down the sides of the processor as you blend to make the mixture smooth. Gradually add water while blending all the time until the consistency you want is reached. Put the hummus on a plate to serve. If you want, you can add chopped fresh parsley as a garnish. Chips, crackers, or vegetable sticks go well with it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Multidisciplinary Conference on Engineering Research