Bora's Draw Something Problem

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This Paleo Chicken Fajita Bowl is a delicious and easy-to-make meal that's perfect for a healthy dinner. Packed with protein, veggies, and flavorful spices, it's a complete meal in a bowl that will satisfy your cravings while keeping you on track with your paleo lifestyle.

Ingredients: 2 chicken breasts, sliced. 2 bell peppers, sliced. 1 onion, sliced. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp paprika. 1/2 tsp cumin. 1/4 tsp garlic powder. Salt and pepper, to taste. 1 avocado, sliced. 2 cups cauliflower rice. Fresh cilantro, for garnish.

Instructions: Use a bowl to mix the chili powder, paprika, cumin, garlic powder, salt, and pepper with the olive oil. This will make the marinade. Toss the chicken breasts that have been cut into slices in the marinade. Put it in the fridge for at least 30 minutes to marinate. Set the pan on medium-high heat. Put in the chicken slices that have been marinated. Cook for about 5 to 7 minutes on each side, until they are browned and fully cooked. Take the cooked chicken out of the pan and set it aside. Put the onion and bell pepper slices in the same pan. For about 5 to 7 minutes, or until soft, cook. Follow the directions on the package to make the cauliflower rice while the vegetables are cooking. To put the bowls together, add the cauliflower rice to each serving bowl. Add the cooked chicken, vegetables that have been sauted, and avocado slices on top. Add fresh cilantro as a garnish. Enjoy while hot!

Prep Time: 35 minutes

Cook Time: 15 minutes

Eugene

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Adding fresh strawberries and lemon to traditional Southern sweet tea makes this drink cool and sweet.

Ingredients: 6 cups water. 3 family-sized tea bags. 1 cup granulated sugar. 1 cup sliced strawberries. 1 lemon, sliced. Ice cubes.

Instructions: In a large saucepan, bring water to a boil. Remove from heat and add tea bags. Let steep for 5-7 minutes, then discard tea bags. Stir in sugar until dissolved. Add sliced strawberries and lemon slices. Allow the mixture to cool to room temperature, then refrigerate until chilled. Serve over ice cubes and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Eli Graham

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These crescent rolls without gluten are a delicious treat for any event because they are filled with tasty chicken and cheese. They taste great and are easy to make, so they're great for a quick snack or an appetizer at a party.

Ingredients: 2 cups cooked chicken, shredded. 1 cup shredded cheese use your favorite gluten-free variety. 1 package gluten-free crescent roll dough. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup chopped fresh parsley. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm your oven up to the temperature written on the crescent roll dough package. Put the diced onions, bell peppers, chopped parsley, garlic powder, salt, and pepper in a bowl. Add the shredded chicken and mix it all together. Remove the crescent roll dough from the roll and cut it into triangles. On each triangle of crescent roll, put a spoonful of the chicken and cheese mixture. Start rolling from the wider end of the crescent rolls and work your way to the pointy end. Roll up the crescent rolls and put them on a baking sheet that has been lined with parchment paper. Warm the oven up and bake the crescent roll dough for the amount of time written on the package, or until the rolls are golden brown and fully cooked. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your tasty gluten-free chicken and cheese crescent rolls!

Prep Time: 15 minutes

Cook Time: 15 minutes

Meredith Owens

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A delicious fall dessert, this Rustic Apple Tart recipe from Martha Stewart is sure to please. It's great for any event because of its flaky crust and cinnamon-spiced apples.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 1/2 cup 1 stick cold unsalted butter, cut into small pieces. 1/4 cup ice water. 3 large apples, such as Granny Smith, peeled, cored, and thinly sliced. 1/4 cup packed light-brown sugar. 1/2 teaspoon ground cinnamon. 1 tablespoon unsalted butter, cut into small pieces. 1 tablespoon apricot jam, warmed and strained. Confectioners' sugar, for dusting optional.

Instructions: Pulse the flour, granulated sugar, and salt together in a food processor until they are all mixed. Add the butter and pulse the mixture until it looks like coarse meal. There should still be a few pea-sized pieces of butter in it. Pour ice water over the mixture and pulse until it comes together just a little. Place the dough on a piece of plastic wrap, flatten it into a disk, and then wrap it up tightly. Put in the fridge for at least one hour and up to overnight until firm. Warm the oven up to 190 degrees C 375 degrees F. Put some flour on a work surface and roll out the dough into a 12-inch circle. Move to a baking sheet lined with parchment paper. Put apples, brown sugar, and cinnamon in a large bowl and toss them around. Spread the apple mixture on the dough, leaving a 2-inch border around it. Fold the edges over and overlap them a little. Put butter on the apples. It will take 55 to 65 minutes of baking until the crust is golden and the apples are soft. If you want, you can sprinkle apricot jam on the apples and confectioners' sugar on the tart before serving.

Prep Time: 30 minutes

Cook Time: 60 minutes

Lee V

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This grain-free flatbread is perfect for those following a paleo diet or looking for a gluten-free alternative. It's made with coconut flour and tapioca flour, resulting in a light and airy texture with a subtle coconut flavor.

Ingredients: 2 large eggs. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/4 cup coconut milk. 1/2 tsp baking powder. 1/4 tsp salt. 1 tbsp olive oil.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Beat the eggs in a mixing bowl. Mix in the baking powder, salt, coconut milk, tapioca flour, and coconut flour. Mix thoroughly to form a smooth batter. Using a spatula, evenly distribute the batter onto the prepared baking sheet to create a thin layer. Drizzle some olive oil over the top. Bake until golden brown around the edges, 15 to 20 minutes. Take from the oven, allow to cool a little, and then cut into desired serving sizes. Enjoy and warm up!

Prep Time: 10 minutes

Cook Time: 15 minutes

Jessica Lucero

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A delicious copycat recipe of Wendy's famous Baconator Burger, featuring juicy beef patties, crispy bacon, American cheese, and a savory sauce.

Ingredients: 2 beef patties 1/4 pound each. 4 slices of American cheese. 8 slices of bacon. 4 hamburger buns. 1/4 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon yellow mustard. 1/4 cup diced onions. 4 lettuce leaves. 4 tomato slices. Salt and black pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat. On both sides, season the beef patties with salt and black pepper. After cooking the bacon in a pan until it's crispy, put it on paper towels to drain. To make the patties medium-well, put them on the grill and cook for three to four minutes on each side. During the last minute of cooking, cover each patty and add two slices of American cheese. This will melt the cheese. While the patties are cooking, split the buns in half and toast them on the grill until they are just barely browned. Gather the sauce ingredients in a small bowl and mix them together. Spread the sauce on both sides of the toasted buns before putting the burgers together. Start with a lettuce leaf on the bottom bun. Then add a beef patty with melted cheese, two bacon slices, diced onions, a tomato slice, and finally the top bun. Do this again for the rest of the burgers. Serve your Baconator Burger right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

Stephanie

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Treat yourself to these rich and moist keto chocolate cupcakes that don't contain coconut flour. For those who enjoy chocolate, these are the ideal low-carb treat.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup erythritol or preferred keto-friendly sweetener. 1/2 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted butter or coconut oil. 1 tsp vanilla extract. 1/4 cup sugar-free chocolate chips optional. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with liners. In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. In another bowl, whisk together the eggs, almond milk, melted butter or coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. If desired, fold in sugar-free chocolate chips and chopped walnuts for added texture and flavor. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost them with a keto-friendly frosting of your choice or enjoy them plain. These keto chocolate cupcakes are delicious and guilt-free, perfect for satisfying your sweet tooth while staying in ketosis.

Prep Time: 15 minutes

Cook Time: 20 minutes

Clarence P

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A hearty and nutritious soup featuring the wholesome goodness of chickpeas and black beans. Packed with veggies and spices, this soup is a flavorful delight!

Ingredients: 1 can chickpeas, drained and rinsed. 1 can black beans, drained and rinsed. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, diced. 3 cloves garlic, minced. 1 can diced tomatoes. 6 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in garlic, onions, carrots, and celery. Cook the vegetables in oil until they are soft. Add chili powder, cumin, and smoked paprika and mix well. Fill up the pot with black beans, diced tomatoes, chickpeas, and vegetable broth. Bring up the temperature. Turn down the heat, cover, and let it cook for 20 minutes. Add pepper and salt to taste. Add cilantro or your other favorite toppings and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Roy E

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This bacon-wrapped chicken recipe adds a delicious twist to the classic chicken dish by infusing it with smoky bacon, tangy BBQ sauce, and gooey cheddar cheese. It's a surefire way to delight your taste buds!

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of bacon. 1/2 cup of shredded cheddar cheese. 1/4 cup of chopped green onions. 1/4 cup of BBQ sauce. Salt and black pepper to taste.

Instructions: Set the oven temperature to 375F 190C. Black pepper and salt are used to season the chicken breasts. On each chicken breast, apply a tablespoon of BBQ sauce. Over the BBQ sauce, scatter chopped green onions and shredded cheddar cheese. Encircle every chicken breast with a pair of bacon slices, fastening with toothpicks if necessary. Arrange the chicken breasts wrapped in bacon on a foil-lined baking sheet. Bake for 25 to 30 minutes, or until the bacon is crispy and the chicken is thoroughly cooked, in a preheated oven. For added flavor, you can brush on some more BBQ sauce during the final five minutes of baking. Take out the toothpicks prior to serving. If desired, top the hot dish with additional green onions.

Prep Time: 15 minutes

Cook Time: 30 minutes

Isabella

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A sweet and sour pomegranate-molasses glaze covers these Cornish hens, making a dish that tastes great and is tender. It's perfect for a fancy dinner or a holiday party.

Ingredients: 2 Cornish hens. 1 cup pomegranate juice. 1/4 cup molasses. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Pomegranate arils for garnish.

Instructions: Preheat oven to 375F 190C. In a small saucepan, combine pomegranate juice, molasses, olive oil, garlic, salt, and pepper. Bring to a simmer over medium heat and cook for 8-10 minutes until slightly thickened. Place the Cornish hens in a roasting pan. Brush generously with the pomegranate-molasses glaze. Roast in the preheated oven for about 45-50 minutes or until the hens are cooked through, basting occasionally with the remaining glaze. Once cooked, remove from the oven and let them rest for 5 minutes before serving. Garnish with pomegranate arils before serving.

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A savory and satisfying quiche recipe with crispy bacon, rich cheddar cheese, and sweet caramelized onions, all nestled in a flaky pie crust.

Ingredients: 6 slices of bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1 cup caramelized onions. 1 pie crust. 4 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg.

Instructions: Preheat your oven to 350F 175C. Place the pie crust in a 9-inch pie dish and set aside. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg. Spread the crumbled bacon, shredded cheddar cheese, and caramelized onions evenly over the pie crust. Pour the egg mixture over the bacon, cheese, and onions. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden brown. Allow the quiche to cool for a few minutes before slicing and serving. Enjoy your delicious Bacon, Cheese, and Caramelized Onion Quiche!

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A delightful combination of sweet caramel and fluffy marshmallows coating freshly popped popcorn, creating a perfect blend of flavors and textures.

Ingredients: 12 cups popped popcorn. 1 cup brown sugar. 1/2 cup unsalted butter. 1/4 cup light corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract. 3 cups mini marshmallows.

Instructions: Set oven temperature to 250F 120C. Spoon the popcorn onto a sizable baking sheet that has silicone mats or parchment paper on it. Melt the butter, brown sugar, corn syrup, and salt in a saucepan over medium heat, stirring all the time. After the mixture starts to boil, cook it for four to five minutes without stirring. Take off the heat and quickly mix in the vanilla extract and baking soda until thoroughly mixed. After drizzling the popcorn with the caramel mixture, gently fold it to ensure even coating. Bake for 45 minutes in a preheated oven, stirring every 15 minutes to make sure the coating is uniform. Take out of the oven and cover the popcorn with mini marshmallows. Place the baking sheet back in the oven and continue baking for three to five more minutes, or until the marshmallows are starting to melt and turn golden brown. Before dividing the popcorn into clusters, let it cool completely. Present and savor!

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Garlic Studded Prime Rib is a classic and elegant dish perfect for special occasions or holiday dinners. The combination of garlic, herbs, and prime rib creates a flavorful and tender roast that is sure to impress your guests.

Ingredients: 1 6 to 7-pound bone-in prime rib roast, trimmed and tied. 6 garlic cloves, thinly sliced. Salt and freshly ground black pepper, to taste. 2 tablespoons olive oil. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme leaves. 2 tablespoons Dijon mustard.

Instructions: Before you start cooking, heat the oven to 450F 230C. Make small cuts all over the prime rib roast with a paring knife, and then put the garlic slices into the cuts. Add a lot of salt and pepper to the roast. Make a paste with the olive oil, rosemary, thyme, and Dijon mustard in a small bowl. Spread the paste all over the prime rib roast. Put the roast on a rack in a roasting pan so that the bone-side is facing down. Set the oven to high and roast for 15 minutes to brown the outside. Flowered the oven temperature to 325F 165C, and kept roasting until the meat reached the doneness level you wanted about 2 to 2 1/2 hours for medium-rare. After taking the roast out of the oven, let it sit for at least 15 minutes before cutting it up. Cut the prime rib with garlic into thin slices and serve it with your favorite sides.

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You can enjoy a tasty, gluten-free pizza crust that is thin, crispy, and great for vegans. Make this crust, which is very simple, and put on top of it all your favorite plant-based foods.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup tapioca flour. 1 tsp xanthan gum. 1/2 tsp salt. 1/2 cup warm water. 1 packet 2 1/4 tsp active dry yeast. 1 tsp sugar. 1 tbsp olive oil.

Instructions: Put warm water, sugar, and yeast in a small bowl. Leave it alone for five to ten minutes until it foams up. All-purpose gluten-free flour, almond flour, tapioca flour, xanthan gum, and salt should all be mixed together in a different bowl using a whisk. Mixed yeast and olive oil should be added to the dry ingredients. Mix until you get a dough. For a few minutes, knead the dough until it's smooth and springy. Put a lid on top of the dough and let it rise for 30 minutes. Set your oven to 475F 245C before you start cooking. Also, put a baking sheet or pizza stone in the oven to heat it up. On a piece of parchment paper, roll out the pizza dough until it's the thickness you want. Place the parchment paper with the rolled-out dough on a pizza stone or baking sheet that has already been heated. For 10 to 12 minutes, or until it starts to turn golden brown, bake the crust. Put your favorite vegan pizza toppings on top of the crust after taking it out of the oven. Put the pizza back in the oven and bake for another 8 to 10 minutes, until the crust is golden and crisp and the toppings are hot all the way through. Cut your Gluten-Free Vegan Thin and Crisp Pizza into pieces and serve them!

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Broodstengels uit een airfryer zijn leuke, knuspertjes die het best zijn als bijgericht of als tussendoortje. They cook quickly and easily in the air fryer and are then topped with cheese, sesame seeds, and paprika for a delicious flavor explosion.

Ingredients: 4 plakjes bladerdeeg. 1 ei losgeklopt. 4 eetlepels geraspte kaas. 4 theelepels sesamzaadjes. 1 theelepel paprikapoeder. Zout en peper naar smaak.

Instructions: Verwarm de airfryer voor op 180C. Leg de plakjes bladerdeeg op een schoon werkoppervlak. Bestrijk elk plakje bladerdeeg met losgeklopt ei. Strooi geraspte kaas, sesamzaadjes, paprikapoeder, zout en peper over de plakjes bladerdeeg. Snijd elk plakje bladerdeeg in reepjes van ongeveer 1 centimeter breed. Leg de reepjes op een bakplaat of in de airfryermand. Bak de broodstengels in de voorverwarmde airfryer gedurende 8-10 minuten, of tot ze goudbruin en knapperig zijn. Haal de broodstengels uit de airfryer en laat ze even afkoelen voordat je ze serveert.

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Enjoy the flavors of fajitas in a crispy baked quesadilla filled with seasoned chicken, bell peppers, onions, and melted cheese. Perfect for a quick and delicious meal!

Ingredients: 2 boneless, skinless chicken breasts, sliced thinly. 1 tablespoon olive oil. 1 packet fajita seasoning mix. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 4 large flour tortillas. 2 cups shredded cheese Mexican blend or cheddar. 1/4 cup sour cream. 1/4 cup salsa.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the chicken slices to a bowl and coat them well with the fajita seasoning mix and olive oil. Place onion slices, bell pepper slices, and chicken slices on a baking sheet that has been lined with parchment paper. Put it in the oven and bake for 20 to 25 minutes, or until the chicken is done and the vegetables are soft. Take it out of the oven and set it aside. Put two tortillas on a different baking sheet. Spread the chicken mixture and cheese shreds out evenly on both tortillas. Add the last two tortillas on top. For 5 to 10 minutes, or until the tortillas are crispy and the cheese melts. Serve each quesadilla with sour cream and salsa after cutting it into wedges.

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Enjoy this delicious frozen treat that is creamy and full of mini chocolate chips. It's great for hot days when you want something sweet.

Ingredients: 4 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1 cup mini chocolate chips.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Fold in the mini chocolate chips. Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover the container and freeze for at least 6 hours or until firm. Serve and enjoy!