Everything Charming

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pearl moss press

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Think Out Education

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Mxed Martial Arts

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Grampian Youth Orchestra

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Multidisciplinary Conference on Engineering Research

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Already Bored

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This Cashew Blue Mango Smoothie is a delightful blend of creamy cashews, sweet mango, and tangy blueberries, creating a refreshing and nutritious beverage perfect for any time of day.

Ingredients: 1/2 cup cashews. 1 cup blueberries. 1 ripe mango, peeled and diced. 1 cup almond milk. 1 tablespoon honey or maple syrup optional. Ice cubes optional.

Instructions: Cashews will be smoother if you soak them in water for at least two hours or overnight. Soaked cashews, blueberries, diced mango, almond milk, and, if you want, sweetener should all be put into a blender. Mix until it's creamy and smooth. If you want your smoothie to be colder, add ice cubes. Pour into glasses and serve right away. Have fun drinking your cool Cashew Blue Mango Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mountain Clay

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Also, these quinoa cookies don't have any oil or gluten, and they're made in one bowl, which makes them easy to clean up. You can eat them as a healthy snack or dessert.

Ingredients: 1 cup cooked quinoa. 1 ripe banana, mashed. 1/4 cup almond butter. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup rolled oats. 1/4 cup raisins or chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine the cooked quinoa, mashed banana, almond butter, maple syrup, vanilla extract, cinnamon, and salt. Stir in the rolled oats and raisins or chocolate chips. Drop spoonfuls of the cookie dough onto the prepared baking sheet and flatten them slightly with the back of a spoon. Bake for 15-18 minutes, or until the cookies are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 15 minutes

Westman Parent

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A classic recipe for BBQ chicken that is juicy, tasty, and great for any barbecue.

Ingredients: 4 lbs chicken drumsticks. 1 cup BBQ sauce. 2 tbsp olive oil. 2 tsp smoked paprika. 2 tsp garlic powder. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. For the marinade, put olive oil, garlic powder, salt, and pepper in a bowl and mix them together. Spread the marinade out evenly over the chicken drumsticks. After the grill is hot, put the drumsticks on it and cook for 20 to 25 minutes, turning them every now and then. During the last 10 minutes of grilling, brush BBQ sauce on the chicken. Make sure the chicken reaches a temperature of 165F 74C inside. Get it off the grill and let it sit for five minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Philippe G. Vidon

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This green detox smoothie will help you lose weight right away because it is full of healthy nutrients and antioxidants. It's a great choice for a healthy breakfast or snack because it's both cool and filling.

Ingredients: 1 cup spinach leaves. 1/2 cucumber, peeled and chopped. 1/2 lemon, juiced. 1/2 inch fresh ginger, peeled and grated. 1 green apple, chopped. 1/2 cup water or coconut water. Ice cubes optional.

Instructions: Add spinach, cucumber, lemon juice, grated ginger, and chopped green apple to a blender. Pour in water or coconut water for desired consistency. Add ice cubes if you prefer a colder smoothie. Blend until smooth and creamy. Pour into a glass and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Infinite – Artists and Clients

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This slow cooker bread roll recipe is perfect for when you want freshly baked rolls without using the oven. The slow cooker creates a moist environment that helps the dough rise beautifully and yields soft, fluffy rolls with minimal effort.

Ingredients: 3 cups all-purpose flour. 1 tablespoon sugar. 1 teaspoon salt. 2 1/4 teaspoons instant yeast. 1 cup warm water. 2 tablespoons olive oil. 1 egg, beaten for egg wash.

Instructions: Put flour, sugar, salt, and instant yeast in a large bowl and mix them together. Warm up some olive oil and add it to the dry blend. Mix until you get a dough. For about 5 minutes, knead the dough on a floured surface until it gets smooth and springy. Separate the dough into 12 equal pieces and roll each one out. Put the rolls in the slow cooker that has been greased. The rolls will double in size in one to two hours if you cover the slow cooker and leave it alone. Mix an egg and brush it on the risen rolls to make the crust shiny. Put the lid on top and cook on high for one to two hours, or until the rolls are golden brown and fully cooked.

Prep Time: 15 minutes

Cook Time: 120 minutes

Mishela Gutierrez

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Buta no Kakuni is a classic Japanese dish featuring tender, braised pork belly cubes in a flavorful soy-based sauce. This savory and slightly sweet dish is a popular comfort food in Japan.

Ingredients: - 2 lbs 900g pork belly, cut into bite-sized cubes. - 1 cup soy sauce. - 1 cup sake. - 1 cup mirin. - 1/2 cup sugar. - 1/4 cup dashi Japanese broth. - 4 slices ginger. - 4 green onions, chopped.

Instructions: Bring water to a boil in a big pot. After you add the pork belly cubes, cook for 5 minutes to get rid of the extra fat. Remove the water and set it aside. Put soy sauce, sake, mirin, sugar, and dashi all in the same pot. Mix the sugar in until it's gone. The pork belly should be drained. The pot should then have ginger slices and half of the chopped green onions added. Bring to a boil, then turn down the heat. Low-key cook the pork belly for two to three hours, or until it gets soft and soaks up the sauce's flavors. Take out the ginger slices and serve the Buta no Kakuni hot with the rest of the chopped green onions on top. This Japanese braised pork belly tastes great with steamed rice or your favorite side dish.

Prep Time: 20 minutes

Cook Time: 180 minutes

dave hawley

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These Pumpkin Donuts are the perfect fall treat, with a delightful blend of pumpkin spice flavors and a sweet, salted caramel glaze. They are sure to be a hit at any autumn gathering!

Ingredients: 1 cup canned pumpkin puree. 2 cups all-purpose flour. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/2 tsp salt. 1 tsp pumpkin pie spice. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp allspice. 1 tsp baking powder. 1/2 tsp baking soda. 2 large eggs. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 tsp vanilla extract. Vegetable oil for frying.

Instructions: Mix the melted butter, brown sugar, granulated sugar, and pumpkin puree thoroughly in a sizable bowl. Whisk the pumpkin mixture until smooth after adding the eggs, milk, and vanilla extract. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice in a separate bowl. When a smooth batter forms, gradually add the dry ingredients to the wet ones and stir. Preheat vegetable oil to 350F 175C in a deep fryer or large pot. Carefully drop spoonfuls of the pumpkin batter into the heated oil using a piping bag or a spoon, and cook for two to three minutes on each side, or until golden brown. After taking the donuts out of the oil, drain any excess oil by placing them on paper towels. To make the Salted Pumpkin Spice Caramel Glaze, put 1/2 cup caramel sauce in a small saucepan along with 1/2 tsp pumpkin pie spice and a pinch of salt. Heat on low heat until heated through and thoroughly mixed. Allowing any excess caramel glaze to fall off, dip each pumpkin donut into it and set them on a cooling rack to set. Drizzle the caramel glaze over the top of the pumpkin donuts before serving. Savor your mouthwatering Pumpkin Spice Caramel Glazed Donuts!

Prep Time: 20 minutes

Cook Time: 10 minutes

Jonathans Arcade

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Bharwan Shimla Mirch Stuffed Bell Peppers made in the air fryer are a delicious and healthier alternative to traditional frying. These peppers are filled with a flavorful mixture of rice, beans, corn, and spices, resulting in a satisfying and nutritious meal.

Ingredients: 4 large bell peppers. 1 cup cooked rice. 1/2 cup cooked black beans. 1/2 cup corn kernels. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup grated cheddar cheese. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin powder. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Preheat the Air Fryer to 350F 180C. Cut the tops off the bell peppers and remove the seeds and membranes. In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, diced onions, grated cheddar cheese, minced garlic, chili powder, cumin powder, salt, and pepper. Stuff each bell pepper with the mixture, pressing it down gently to pack it in. Brush the outside of the stuffed bell peppers with olive oil. Place the stuffed peppers in the Air Fryer basket, making sure they stand upright. Air fry for 20-25 minutes or until the peppers are tender and slightly charred on the outside. Serve hot and enjoy your Air-Fryer Grilled Stuffed Bell Peppers!

Prep Time: 15 minutes

Cook Time: 25 minutes

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