Gentucca Bini

févaf - Prešovské dobrovonícke - lindy explosion festival - sign creations - Trust Love and Kindness

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Bonzi Productions

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Parental Alienation is Domestic Violence

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MusingZero

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lindy explosion festival

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Providers Day Out

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Gorgeous Eyes Beauticians

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st. lawrence invitational showdown

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Walsh Classroom

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Mishela Gutierrez

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Savor the deliciously rich and creamy texture of homemade chocolate ice cream. With just a few ingredients and an ice cream maker, this recipe is not only incredibly delicious but also incredibly simple to make.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/4 cup semisweet chocolate chips. 1 teaspoon pure vanilla extract. Pinch of salt.

Instructions: Mix the granulated sugar and cocoa powder in a mixing bowl until thoroughly blended. When the sugar and cocoa powder are fully dissolved, add the heavy cream and whole milk to the bowl and whisk. Add a pinch of salt, vanilla extract, and semisweet chocolate chips and stir. Transfer the blend into an ice cream maker and process in accordance with the manufacturer's guidelines until it achieves a consistency suitable for soft serve. Once the ice cream is in an airtight container, freeze it for a minimum of four hours, or until it solidifies. Enjoy the chocolate ice cream that is served in bowls or cones!

Prep Time: 15 minutes

Cook Time: 30 minutes

bar crawl de mayo

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This Chili Mango Zesty Quinoa Salad is a gluten-free and vegetarian delight. It combines the nutty flavor of quinoa with the sweetness of mango, the crunch of red bell pepper, and the zesty kick of chili and lime. Perfect for a light and refreshing meal!

Ingredients: 1 cup quinoa. 2 cups water. 1 mango, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted pumpkin seeds. 1/4 cup fresh lime juice. 2 tablespoons olive oil. 1 teaspoon chili powder. Salt and pepper to taste. Lettuce leaves for serving optional.

Instructions: Run cold water over the quinoa several times to clean it. Put the quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out. To make quinoa cool, use a fork to fluff it up after it's done cooking. Put the diced mango, red bell pepper, red onion, cilantro, mint leaves, and roasted pumpkin seeds in a large bowl. Mix the fresh lime juice, olive oil, chili powder, salt, and pepper in a small bowl with a whisk. After the quinoa has cooled, add it to the large bowl with the mango and vegetable mix. Add the lime dressing to the quinoa salad and mix everything together until it's well mixed. Put the salad in the fridge for at least 30 minutes to let the flavors mix. If you want, serve on lettuce leaves and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Sankofa Education

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Enjoy the rich flavors of sweet potatoes with a crunchy pecan topping that has been brushed with maple syrup and brown sugar. This Sweet Potato Casserole is a great dish to have at a holiday dinner or other special event.

Ingredients: 4 large sweet potatoes, peeled and cubed. 1/2 cup milk. 1/4 cup butter, melted. 1/4 cup brown sugar. 2 eggs, beaten. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1 cup chopped pecans. 1/2 cup brown sugar. 1/4 cup all-purpose flour. 1/4 cup butter, melted. 2 tablespoons maple syrup.

Instructions: Warm the oven up to 175F 350C. Put the sweet potatoes in a big pot and add water to cover them. Bring to a boil, then cook for about 15 minutes, or until soft. Let it drain well. In a big bowl, mash the sweet potatoes. Brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt should all be added at this point. Mix everything together well. Spread the sweet potato mixture out evenly in a 9x13-inch baking dish that has been greased. Put the chopped pecans, brown sugar, flour, melted butter, and maple syrup in a different bowl. Mix until it falls apart. Put the pecan mixture on top of the sweet potato mixture in the baking dish. For 25 to 30 minutes, or until the topping is golden brown and bubbly, bake in an oven that has already been heated. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Never 2 Late 2 Tri

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The richness of chocolate and the warmth of bourbon whiskey come together in these Chocolate Bourbon Delight Bars, making a delicious dessert that's perfect for any event.

Ingredients: 1 cup all-purpose flour. 1 cup sugar. 1/2 cup unsweetened cocoa powder. 1/2 cup butter, melted. 2 large eggs. 2 tablespoons bourbon whiskey. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Add the cocoa powder, melted butter, eggs, bourbon whiskey, vanilla extract, and salt to a bowl and mix them together. Mix everything together well. Add the semisweet 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 clean. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

haras du pachot

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Delicious and low-carb grilled chicken skewers with a zesty lemon and garlic marinade. Perfect for a healthy BBQ experience.

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into cubes. 1/4 cup olive oil. 3 cloves garlic, minced. 2 lemons, juiced and zested. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper to create the marinade. Add the chicken cubes to the marinade, ensuring they are well-coated. Refrigerate for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated chicken cubes onto the soaked skewers. Grill the skewers for 12-15 minutes, turning occasionally, until chicken is cooked through and has a nice char. Serve hot and enjoy your flavorful grilled lemon garlic chicken skewers!

Prep Time: 40 minutes

Cook Time: 15 minutes

jonna lentovaara

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This Simple Vegan Spread is a delicious and versatile recipe that can be used as a dip or a spread for sandwiches and wraps. It's packed with protein from chickpeas and has a flavorful, tangy taste from the lemon juice and nutritional yeast.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 1 clove garlic, minced. Salt and pepper to taste. Water, as needed.

Instructions: Put chickpeas, tahini, lemon juice, nutritional yeast, and minced garlic in a food processor and blend them together. Add water as needed to get the consistency you want and blend until smooth. Add pepper and salt to taste. Move the spread to a bowl for serving. Put it out with vegetables, crackers, or bread.

Prep Time: 10 minutes

Cook Time: 0 minutes

intergalactic industries

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Cheesy Bacon The crispy, savory flavor of bacon and melted cheddar cheese combine with the creamy goodness of mashed potatoes to create a delectable side dish. They are sure to be a hit with your family and friends and are the ideal side dish for any meal.

Ingredients: 4 large potatoes, washed and scrubbed. 6 slices of bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 2 tablespoons butter. Salt and pepper to taste. Chopped fresh chives for garnish.

Instructions: Place the washed and scrubbed potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 20-25 minutes, or until the potatoes are fork-tender. While the potatoes are cooking, preheat your oven to 400F 200C and line a baking sheet with parchment paper. Once the potatoes are cooked, drain them and let them cool for a few minutes. Place the cooked potatoes on the prepared baking sheet and use a potato masher or the bottom of a glass to gently smash each potato until it's about 1/2-inch thick. Melt the butter and brush it over the smashed potatoes. Season with salt and pepper to taste. Sprinkle the shredded cheddar cheese evenly over the potatoes, and then top with the crumbled bacon. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the potatoes are crispy. Remove from the oven and let cool slightly before serving. Garnish with a dollop of sour cream and chopped fresh chives before serving. Enjoy your Cheesy Bacon Smashed Potatoes!

Prep Time: 15 minutes

Cook Time: 45 minutes

Burdis

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This martini is a classy take on the classic iced coffee. It has the rich flavors of cold brew coffee, coffee liqueur, and vodka.

Ingredients: 1 oz vodka. 1 oz coffee liqueur. 1 oz cold brew coffee. 1/2 oz simple syrup. Ice cubes. Coffee beans for garnish.

Instructions: Put ice cubes in a cocktail shaker. Take out the shaker and add the coffee liqueur, cold brew coffee, and simple syrup. Good shaking for about 15 to 20 seconds, or until cold. Pour the mix through a strainer into a martini glass. Add coffee beans as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

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