Lara Avery

Think Out Education - Harrow Baptist Church - jai llewellyn art - Mandol Pierre - Cagriaksoy

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Gator Math

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Autofficina

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czech rally cup

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YOUNG ISRAEL ORTHODOX SYNAGOGUES

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AuthorAID

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Leopard Techie

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International Conference on Applied Science and Engineering

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Makenna Arnold

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Potato Quiche is a delicious and savory dish that's perfect for breakfast, brunch, or lunch. The combination of tender potatoes, onions, and cheddar cheese baked in a flaky pie crust makes for a hearty and satisfying meal.

Ingredients: 1 pie crust. 2 cups sliced potatoes. 1 cup diced onions. 1 cup shredded cheddar cheese. 4 large eggs. 1 cup milk. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp paprika. 1/4 tsp dried thyme. 1/4 tsp garlic powder.

Instructions: Turn on your oven and heat it up to 375F 190C. The diced onions and sliced potatoes should be cooked in a skillet until they are soft and slightly browned. Leave them alone to cool. Put the pie crust in a pie dish or quiche pan that has been greased. Cover the pie crust with the cooked potatoes and onions. Add the cheddar cheese shreds to the potatoes and onions. Add the eggs, milk, salt, black pepper, paprika, dried thyme, and garlic powder to a bowl and mix them together using a whisk. On top of the potatoes, onions, and cheese in the pie crust, pour the egg mix. The quiche should be baked in a hot oven for 30 to 35 minutes, or until it is set and the top is a light golden brown. Let it cool down a bit before cutting it up and serving it. Have fun with your potato quiche!

Prep Time: 15 minutes

Cook Time: 35 minutes

Nagelsalon Sundari

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With a tropical twist, these Coconut Crumb Muffins are a tasty treat. They're soft, fluffy, and taste great with coconut. The topping of crumbs makes the muffin taste and feel even better by adding a sweet and crunchy texture. Great for breakfast or a snack in the afternoon!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup shredded coconut. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup coconut milk. 1/4 cup sour cream. 1 large egg. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, coconut milk, sour cream, egg, and vanilla extract until well combined. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. For the crumb topping, mix together 1/4 cup of shredded coconut and 2 tablespoons of granulated sugar. Sprinkle this mixture on top of each muffin. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Coconut Crumb Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

J L Minitoy Aussies

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Experience the perfect blend of sweet and savory with this Toasted Coconut Kettle Corn. The addition of toasted coconut adds a delightful crunch and tropical flavor to your favorite popcorn snack.

Ingredients: 1/2 cup popcorn kernels. 1/4 cup coconut oil. 1/4 cup granulated sugar. 1/4 cup shredded coconut, toasted. 1/2 teaspoon salt.

Instructions: In a large pot, heat coconut oil over medium heat. Add popcorn kernels and sugar, stirring continuously to coat evenly. Cover the pot with a lid, allowing the popcorn to pop. Shake the pot occasionally to prevent burning. Once the popping slows down, remove from heat and let it sit for a minute to ensure all kernels pop. Sprinkle with salt and toss in toasted shredded coconut. Transfer to a bowl, mix well, and let it cool before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Prešovské dobrovo?nícke

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A refreshing cocktail that combines the tangy flavor of grapefruit with the floral notes of elderflower liqueur, perfect for a sunny day.

Ingredients: 2 oz vodka. 1 oz grapefruit juice. 0.5 oz elderflower liqueur. Soda water, to top. Grapefruit slice, for garnish.

Instructions: Fill a cocktail shaker with ice. Add vodka, grapefruit juice, and elderflower liqueur. Shake well until chilled. Strain into a glass filled with ice. Top with soda water. Garnish with a slice of grapefruit. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Society 8 me

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Make falafel into a waffle shape for easy eating and serve with tzatziki sauce for a cool treat. A fresh take on an old favorite.

Ingredients: 1 cup canned chickpeas, drained. 1/4 cup chopped fresh parsley. 2 cloves garlic. 1 tsp ground cumin. 1/2 tsp ground coriander. Salt and pepper to taste. Tzatziki sauce for serving.

Instructions: Warm up your waffle maker. Mix everything together until it's smooth. Put the mix into the waffle maker and cook it until it's golden and crispy. It goes well with tzatziki sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

Amms Art

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Indulge in the delicious fusion of brownies and magic bars with these decadent treats. The combination of rich brownie batter swirled with sweet coconut, chocolate chips, and pecans creates a magical flavor experience that will delight your taste buds.

Ingredients: 1 box brownie mix. 1/2 cup shredded coconut. 1/2 cup chopped pecans. 1/2 cup chocolate chips. 1/2 cup sweetened condensed milk. 1 egg white. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C. Prepare the brownie mix according to package instructions and spread it evenly into a greased baking pan. In a bowl, mix together shredded coconut, chopped pecans, chocolate chips, sweetened condensed milk, egg white, and vanilla extract until well combined. Drop spoonfuls of the coconut mixture onto the brownie batter. Using a knife, gently swirl the coconut mixture into the brownie batter to create a marbled effect. Bake in the preheated oven for 25-30 minutes, or until the brownies are set. Allow the brownies to cool completely before slicing into squares. Enjoy your magic bar macaroon brownies!

Prep Time: 15 minutes

Cook Time: 30 minutes

China Express

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This keto-friendly version of chicken chow mein is tasty and healthy. Instead of carb-heavy noodles, it uses fresh zucchini noodles to keep it light and filling.

Ingredients: 2 chicken breasts, thinly sliced. 2 medium zucchinis, spiralized into noodles. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 1/2 cup sliced bell peppers. 1/2 cup sliced mushrooms. 2 green onions, sliced. 1 tablespoon soy sauce or tamari. 1 tablespoon rice vinegar. 1 tablespoon sesame seeds. Salt and pepper to taste.

Instructions: In a large skillet, heat sesame oil over medium-high heat. Add minced garlic and grated ginger, cook for 1 minute until fragrant. Add sliced chicken breasts to the skillet, season with salt and pepper. Cook until chicken is no longer pink. Add bell peppers and mushrooms to the skillet, cook for 2-3 minutes until vegetables are tender. Stir in soy sauce and rice vinegar, toss in spiralized zucchini noodles. Cook for an additional 2-3 minutes until zoodles are tender but still firm. Garnish with sliced green onions and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Play Musical Trade

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Indulge in the irresistible flavors of caramel, apples, and cheesecake in this delectable dip. Perfect for parties or cozy gatherings, this creamy dip is sure to be a crowd-pleaser.

Ingredients: 1 package 8 ounces cream cheese, softened. 1/2 cup powdered sugar. 1/4 cup caramel sauce, plus extra for drizzling. 1/2 cup diced apples any variety. 1/4 cup chopped pecans. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon.

Instructions: Beat the cream cheese in a bowl until it's smooth. Put in the cinnamon, powdered sugar, caramel sauce, and vanilla extract. Mix everything together well. Add the pecans and apple slices that have been cut up. Place the dip in a serving bowl and drizzle with more caramel sauce. For dipping, serve right away with sliced apples, graham crackers, or pretzels.

Prep Time: 15 minutes

Cook Time: 0 minutes

Jacksonville Elementary School PTA

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This Buffalo Chicken Casserole is a Paleo-friendly twist on a classic favorite. It's loaded with spicy flavor and creamy goodness, making it a perfect comfort food option for those following a Paleo diet.

Ingredients: 2 pounds cooked chicken breasts, shredded. 4 cups cauliflower florets, steamed. 1 cup chopped celery. 1 cup chopped carrots. 1 cup chopped onion. 1/2 cup hot sauce Paleo-friendly. 1/2 cup homemade Paleo mayonnaise. 2 tablespoons ghee or coconut oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Set the oven temperature to 175C 350F. Melt the coconut oil or ghee in a big skillet over medium heat. In the skillet, add the chopped onion, celery, and carrots. Saut for about 5 minutes, or until the vegetables start to soften. Add the shredded chicken, smoked paprika, onion and garlic powders, homemade Paleo mayonnaise, hot sauce, and salt and pepper. Stir everything thoroughly, then simmer for an additional five minutes. After steaming, place the cauliflower florets in a large mixing bowl and mash them slightly with a potato masher. After adding the chicken and vegetable mixture to the bowl with the cauliflower, stir everything together thoroughly. Spread the mixture evenly in a 9 by 13-inch casserole dish that has been greased. Bake for 30 to 35 minutes, or until the casserole is bubbling hot, in a preheated oven. Serve hot, garnished with finely chopped fresh parsley. Savor this mouthwatering Paleo Buffalo Chicken Casserole!

Prep Time: 20 minutes

Cook Time: 35 minutes

Bucks Youth