Ferocious Toaster Illustration

Jennifer Mercier - Model Railway Club - odz snejanka - noiseredux installed - Anita Gritsch

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A flavorful and healthy chicken recipe featuring juicy chicken breasts cooked with cherry tomatoes, garlic, and fresh basil in a savory balsamic glaze.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 1/4 cup low-sodium chicken broth. 1 tablespoon balsamic vinegar.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. This will take about 6-7 minutes per side. The chicken breasts should be golden brown and cooked all the way through. Take it out of the pan and set it aside. Put garlic and cherry tomatoes in the same pan. For about two to three minutes, cook until the tomatoes start to get soft. Add the chicken broth, basil, and balsamic vinegar and mix them in. Allow the flavors to blend for two more minutes. Put the chicken breasts back in the pan and top them with the tomato basil mixture. Add one more minute of cooking to heat everything through. Serve hot, and if you want, top with more fresh basil.

Prep Time: 10 minutes

Cook Time: 15 minutes

shrewsbury steampunk spectacular

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Enjoy the tastes of Cape Cod with these tasty lobster tacos. Warm scallion butter makes the soft lobster meat taste rich and savory, and fresh toppings and a squeeze of lime make the dish look nice. Great for a meal with seafood by the water!

Ingredients: 2 lobsters, cooked and shelled. 1/2 cup unsalted butter. 4 scallions, finely chopped. 8 small taco-sized flour tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. Lime wedges for garnish. Salt and pepper to taste.

Instructions: Melt the butter over medium-low heat in a saucepan. It will take about two to three minutes of cooking after adding the chopped scallions until they are soft and smell good. Add the cooked lobster meat and stir it in. Cook for another two to three minutes, until everything is hot. Follow the directions on the package to warm the flour tortillas up in a dry skillet or the microwave. Add some shredded lettuce to each tortilla, then top with the warm lobster mixture to make the tacos. Fresh cilantro and diced tomatoes should be put on top. Add sour cream on top. Add pepper and salt to taste. Add lime wedges to the lobster tacos to make them look nice. Enjoy your lobster tacos that are reminiscent of Cape Cod!

Prep Time: 20 minutes

Cook Time: 10 minutes

Mazibuko Productions

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A tasty and comforting tortellini soup made with a hearty mix of herbs and vegetables. Perfect for a cozy meal that tastes great.

Ingredients: 1 package tortellini. 6 cups chicken broth. 1 cup diced tomatoes. 1 cup spinach, chopped. 1/2 cup carrots, sliced. 1/2 cup celery, chopped. 1/2 cup onion, diced. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. Grated Parmesan cheese for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, celery, carrots, and garlic. Saut until vegetables are tender. Pour in chicken broth, diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer. Add tortellini to the simmering soup and cook according to package instructions. Stir in chopped spinach and cook until wilted. Taste and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Rhetoric Athens

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This Quinoa Breakfast Skillet is a tasty and healthy way to start the day. It's full of protein, vegetables, and the healthy goodness of quinoa.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 tablespoon olive oil. 1 onion, finely chopped. 1 bell pepper, diced. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup spinach, chopped. 4 eggs. Salt and pepper to taste. 1/2 cup feta cheese, crumbled. Fresh parsley for garnish.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a large skillet, heat olive oil over medium heat. Add chopped onion and saut until translucent. Add diced bell pepper and minced garlic to the skillet. Cook until the vegetables are softened. Stir in the cooked quinoa, cherry tomatoes, and chopped spinach. Mix well. Create four wells in the quinoa mixture and crack an egg into each well. Season with salt and pepper. Cover the skillet and cook until the eggs are cooked to your liking. Sprinkle crumbled feta cheese over the skillet and garnish with fresh parsley. Serve hot and enjoy your delicious Quinoa Breakfast Skillet!

Prep Time: 15 minutes

Cook Time: 20 minutes

adopt a pet

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There are earthy lentils, sweet pears, and a tangy balsamic dressing in this warm lentil and pear winter salad. On cold days when you want something warm and refreshing, this is the perfect drink. There is a crunchy texture from the walnuts, and a burst of flavor from the fresh parsley.

Ingredients: 1 cup lentils. 2 pears, ripe but firm, thinly sliced. 1/2 red onion, thinly sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste. Handful of chopped walnuts. Handful of fresh parsley, chopped.

Instructions: Cook lentils according to package instructions until tender but not mushy, then drain. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine warm lentils, sliced pears, and red onion. Pour the dressing over the salad and toss gently to combine. Sprinkle with chopped walnuts and fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

shulincc

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With a rich red wine and balsamic reduction sauce, this recipe takes filet mignon to a whole new level. The steak is seared just right so it's juicy, and a savory-sweet sauce on top gives it extra flavor. This dish is very classy and would be great for a romantic dinner at home or a special event.

Ingredients: 4 filet mignon steaks about 6 ounces each. Salt and freshly ground black pepper. 2 tablespoons olive oil. 1/2 cup red wine. 1/4 cup balsamic vinegar. 2 tablespoons unsalted butter. 2 cloves garlic, minced. 1 teaspoon chopped fresh thyme leaves.

Instructions: On both sides, sprinkle the filet mignon steaks with a lot of salt and pepper. Warm the olive oil in a big pan over medium-high heat until it shimmers. Place the steaks in the pan and cook for 4 to 5 minutes on each side, or until they are medium-rare or done to your liking. Place the steaks on a plate and cover them loosely with foil to keep them warm. Put red wine and balsamic vinegar in the same pan. Bring to a boil, then lower the heat and let it cook for about 5 minutes, or until the sauce is half as much as it was before. Add garlic, butter, and thyme and mix well. Stir the sauce around all the time for another two minutes, or until it gets a little thicker. Put the sauce on top of the cooked filet mignon steaks and serve right away.

Prep Time: 10 minutes

Cook Time: 20 minutes

Sarah Donelan

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A delicious twist on classic baked ziti, this Chicken Alfredo Baked Ziti combines tender chicken, creamy Alfredo sauce, and gooey cheese for a comforting and satisfying meal.

Ingredients: 16 oz ziti pasta. 2 cups cooked chicken, diced or shredded. 2 cups Alfredo sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Cook the ziti pasta according to package instructions until al dente. Drain and set aside. In a large mixing bowl, combine the cooked pasta, cooked chicken, Alfredo sauce, half of the mozzarella cheese, half of the Parmesan cheese, chopped parsley, salt, and pepper. Mix until well combined. Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown. Garnish with additional chopped parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hamer Singers

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This Slow Cooker Chicken Parmesan Sandwich is a tasty take on a traditional Italian dish. Chicken that is soft and cooked in marinara sauce is put on a toasted roll and topped with melted mozzarella and Parmesan cheese.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup marinara sauce. 1/2 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1/4 cup chopped fresh basil. 4 sandwich rolls. Salt and pepper to taste.

Instructions: Add salt and pepper to the chicken breasts. Put chicken breasts in the crock pot. Make a sauce and pour it over the chicken. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Use two forks to shred the chicken, then mix it with the marinara sauce. Set the oven to broil. Put the half-baked sandwiches on a baking sheet. Put some of the chicken mixture on the bottom half of each roll. The chicken should have Parmesan cheese on top of it. Add some mozzarella cheese on top. For two to three minutes, until the cheese melts and bubbles, broil the dish in the oven. Take it out of the oven and sprinkle it with chopped fresh basil. Place the top half of the roll over the sandwich and serve it hot.

Prep Time: 15 minutes

Cook Time: 240 minutes

okiciyap food pantry

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This hearty 15 Bean Soup with Smoked Ham Hocks is a comforting and flavorful dish perfect for chilly days. The combination of beans, vegetables, and smoky ham hocks creates a rich and satisfying soup.

Ingredients: 1 lb 15 bean soup mix. 2 smoked ham hocks. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cloves garlic, minced. 1 can diced tomatoes. 8 cups chicken broth. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Clear the beans of any dirt and water. You can soak them overnight or just for a short time. Put smoked ham hocks, diced onion, carrots, celery, minced garlic, diced tomatoes, chicken broth, bay leaves, and thyme in a large pot. The beans should already be soaked. Once the mixture starts to boil, turn down the heat. Cover and cook on low heat for two to three hours, stirring every now and then, until the beans are soft. Take the ham hocks out of the soup when the beans are soft. Take the meat out of the pot, chop it up, and then put it back in. Throw away the fat and bones. Add pepper and salt to taste. If you want, you can serve it hot and top it with chopped parsley or green onions.

Prep Time: 20 minutes

Cook Time: 180 minutes

le site jardins montaigne

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Enjoy a quick and easy twist on classic chicken fajitas with this flavorful stirfry recipe. Packed with colorful bell peppers, tender chicken, and zesty seasonings, these fajitas are perfect for a weeknight dinner.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 yellow onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons fajita seasoning mix. 1 lime, juiced. Salt and pepper to taste. Flour tortillas, for serving. Sour cream, salsa, and shredded cheese, for garnish.

Instructions: Heat the olive oil in a big skillet over medium-high heat. Add the chicken slices and cook for about 5 minutes, or until the chicken is no longer pink. After cooking, take the chicken out of the skillet and set it aside. Add a small amount of extra olive oil to the same skillet, and then add the onion, bell peppers, and minced garlic. Saute the vegetables for 6 to 8 minutes, or until they are soft and have a hint of caramelization. After the chicken has finished cooking, return it to the skillet and top the chicken and veggies with the fajita spice mixture. Add salt and pepper to taste and squeeze the lime juice over the mixture. To let the flavors meld, stir everything together and cook for a further two to three minutes. Garnish the flavorful stir-fried chicken fajitas with shredded cheese, salsa, and sour cream and serve it on warm flour tortillas.

Prep Time: 15 minutes

Cook Time: 15 minutes

Model Railway Club

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These vegan gingerbread waffles are a great way to start the holiday season. Warm ginger, cinnamon, and cloves are used to season them, and molasses is used to make them sweet. These waffles are not only tasty, but they are also vegan-friendly, which makes them a great choice for your holiday brunch.

Ingredients: 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/4 cup brown sugar. 1/4 cup molasses. 1 cup unsweetened almond milk. 2 tbsp vegetable oil. 1 tsp vanilla extract. 1/4 cup unsweetened applesauce.

Instructions: Use a whisk to mix the brown sugar, ginger, cinnamon, cloves, baking powder, baking soda, and salt in a large bowl. Put the molasses, almond milk, vegetable oil, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Adding the applesauce will make the batter more moist and give it more flavor. Follow the directions that came with your waffle iron to heat it up, and then lightly coat it with oil or non-stick spray. Place the gingerbread waffle batter on a waffle iron that has already been heated. Follow the waffle iron's directions for cooking until the waffles are golden brown and crispy. You can top the hot vegan gingerbread waffles with maple syrup, fresh fruit, or vegan whipped cream, or anything else you like. Happy holidays! Enjoy your tasty and festive vegan gingerbread waffles.

Prep Time: 15 minutes

Cook Time: 15 minutes

JENNIFER OKOLIE - Health and Wellness Coach

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A tasty change to the traditional margarita that is based on the tastes of key lime pie. This cocktail is the perfect mix of citrus and indulgenceit's creamy, sour, and sweet.

Ingredients: 2 oz tequila. 1 oz key lime juice. 1 oz simple syrup. 1 oz heavy cream. 1 graham cracker, crushed for rimming. Lime wedge for garnish.

Instructions: Crush graham crackers and put them around the edge of a glass. Put tequila, key lime juice, simple syrup, and heavy cream in a shaker. Use ice to shake it well. Pour the mixture over ice into the glass that has been prepared. Add a wedge of lime to finish. Have fun with your Key Lime Pie Margarita!

Prep Time: 5 minutes

Cook Time: 0 minutes

writtle sunflowers

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These old-fashioned cake donuts are a classic treat that combines a crispy outer layer with a soft and tender inside. Perfect for breakfast or as a sweet snack.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground nutmeg. 1/2 cup whole milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Vegetable oil, for frying.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Turn the dough onto a floured surface and knead gently until it comes together. Roll out the dough to about 1/2-inch thickness and cut out donuts using a donut cutter or a round cookie cutter. Re-roll and cut any remaining dough scraps. Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350F 175C. Carefully place the donuts into the hot oil, a few at a time, and fry until they are golden brown on both sides, about 2-3 minutes per side. Remove the donuts from the oil using a slotted spoon and drain them on a paper towel-lined plate. Optional: While still warm, you can dip the donuts in a mixture of cinnamon and sugar for added flavor. Allow the donuts to cool slightly before enjoying. They are best when served fresh!

Prep Time: 20 minutes

Cook Time: 15 minutes

WALSALL RADIO UK

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These Gingerbread Brownie Bars are a great treat for the holidays or any time you want something warm and comforting. They have a rich chocolate brownie base and warm gingerbread spices.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/4 cup molasses. 1/4 cup melted butter. 2 eggs. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Mix the flour, cocoa powder, brown sugar, ground ginger, cinnamon, cloves, and granulated sugar in a large bowl with a whisk. Add the eggs, molasses, and melted butter and stir until everything is well mixed. Add the chocolate chips and mix them in. Spread the batter out evenly in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

river valley equestrian

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A refreshing and fruity lemonade with the added sweetness of fresh blueberries and the refreshing kick of mint.

Ingredients: 1 cup fresh blueberries. 1/4 cup fresh mint leaves. 1/2 cup freshly squeezed lemon juice. 1/3 cup honey. 3 cups cold water. Ice cubes, for serving.

Instructions: In a blender, combine blueberries, mint leaves, lemon juice, honey, and 1 cup of cold water. Blend until smooth. Strain the mixture through a fine mesh sieve into a pitcher to remove any solids. Add the remaining 2 cups of cold water to the pitcher and stir well. Serve over ice cubes and garnish with extra mint leaves and blueberries, if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

icmbf 2019

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There are lots of great tastes and textures in this Spicy Thai Shrimp Salad. Herbs, fresh vegetables, and juicy shrimp are all mixed together in a spicy Thai dressing. It has just the right amount of sweet, savory, and spicy flavors in one dish.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, chopped. 1/4 cup bean sprouts. 2 cloves garlic, minced. 1 red chili pepper, minced. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon sugar. 1 tablespoon vegetable oil.

Instructions: In a bowl, combine fish sauce, lime juice, sugar, minced garlic, and minced chili pepper to make the dressing. Mix well and set aside. Heat vegetable oil in a pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove from heat and let cool slightly. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, cilantro, mint leaves, and bean sprouts. Add the cooked shrimp on top of the salad. Drizzle the dressing over the salad and toss to coat everything evenly. Sprinkle chopped roasted peanuts on top as a garnish. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

murrumbateman pharmacy medical

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Indulge in the luxurious flavors of Chateau Petrus 1961 Pomerol by pairing it with succulent grilled beef tenderloin steaks. The rich and complex notes of the wine complement the tender meat perfectly, while the red wine sauce adds an extra layer of depth and flavor to the dish.

Ingredients: 2 lbs beef tenderloin steaks. Salt and black pepper to taste. 2 tbsp olive oil. 4 cloves garlic, minced. 1 cup red wine Chateau Petrus 1961 Pomerol. 1/2 cup beef broth. 2 tbsp butter. 2 sprigs fresh thyme. 1 tsp cornstarch optional, for thickening.

Instructions: Warm up the grill over medium-high heat. Add salt and black pepper to the beef tenderloin steaks. Put the steaks on the grill and brush them with olive oil. For medium-rare, cook for about 4 to 5 minutes on each side. You can change the time based on your taste. Put the rest of the olive oil in a saucepan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Add the beef broth and Chateau Petrus 1961 Pomerol wine. Bring to a low boil. Put butter and fresh thyme sprigs into the pan. For about 10 to 15 minutes, let it simmer until the sauce thins out a bit and gets thicker. Mix some water with cornstarch and add it to the sauce if you want it to get even thicker. Take the steaks off the grill and let them rest for a few minutes after they're done the way you like them. Pour the red wine sauce over the steaks before serving. If you want, you can serve it with roasted vegetables or mashed potatoes.

Prep Time: 15 minutes

Cook Time: 20 minutes

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