Hanciao

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[hanciao]

These dry-rubbed smoked chicken wings are a perfect combination of smoky, sweet, and savory flavors. The dry rub enhances the natural taste of the chicken, while the slow smoking process adds a delicious smokiness. A crowd-pleaser for any barbecue or gathering.

Ingredients: 2 lbs chicken wings. 1/4 cup brown sugar. 2 tablespoons smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 teaspoon black pepper. 1 teaspoon salt. 1/2 teaspoon cumin. 1/2 teaspoon chili powder.

Instructions: Preheat your smoker to 225F 107C. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, cumin, and chili powder to create the dry rub. Pat the chicken wings dry with paper towels, then coat them evenly with the dry rub mixture. Place the seasoned wings on the smoker grates, ensuring they are not touching each other. Smoke the wings for 2 hours, maintaining a consistent temperature. After 2 hours, increase the smoker temperature to 375F 190C and continue smoking for an additional 30 minutes to crisp up the skin. Remove the wings from the smoker and let them rest for a few minutes before serving. Enjoy your delicious dry-rubbed smoked chicken wings!

Prep Time: 15 minutes

Cook Time: 150 minutes

warren church community child care

[hanciao]

These Peach Cobbler Popsicles will make you feel like it's summer. A tasty frozen treat that tastes like a classic peach cobbler is made with creamy Greek yogurt, sweet peaches, and crunchy graham cracker crumbs.

Ingredients: 3 ripe peaches, peeled and diced. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup graham cracker crumbs. 1 cup vanilla Greek yogurt. 1/4 cup milk.

Instructions: In a blender, combine diced peaches, sugar, and vanilla extract. Blend until smooth. In a bowl, mix the peach puree with graham cracker crumbs, Greek yogurt, and milk until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until firm. Once frozen, remove from molds and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Little Rose Magazine

[hanciao]

This recipe showcases the exquisite flavor of Santa Barbara Spot Prawns with a simple yet flavorful marinade. Grilling adds a delicious smoky char to the prawns, making them a perfect dish for seafood lovers.

Ingredients: 8 Santa Barbara Spot Prawns, deveined and cleaned. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper. Brush the prawns with the olive oil mixture, ensuring they're evenly coated. Place prawns on the preheated grill and cook for 2-3 minutes on each side until they turn pink and opaque. Remove prawns from the grill and garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 6 minutes

Crux Trumphalis

[hanciao]

For those on a Paleo diet, these delicious and nourishing Dark Chocolate Nutty Bars are a great treat. Packed full of dark chocolate, coconut, and nuts, they satisfy your sweet tooth without sacrificing your nutritional goals.

Ingredients: 1 cup almonds. 1/2 cup walnuts. 1/2 cup unsweetened shredded coconut. 1/4 cup raw honey. 1/4 cup almond butter. 1/4 cup dark chocolate chips Paleo-friendly. 1/4 cup coconut oil. 1 tsp vanilla extract. Pinch of sea salt.

Instructions: Line an 8x8 inch 20x20 cm baking pan with parchment paper, leaving some overhang for easy removal. In a food processor, combine almonds, walnuts, and shredded coconut. Pulse until they form a coarse meal. In a microwave-safe bowl, combine the almond butter, dark chocolate chips, and coconut oil. Microwave in 30-second intervals, stirring until fully melted and smooth. Stir in the raw honey, vanilla extract, and a pinch of sea salt into the chocolate mixture. Add the nut and coconut mixture into the chocolate mixture and stir until well combined. Transfer the mixture to the prepared baking pan, pressing it down evenly with a spatula. Place the pan in the refrigerator and let it chill for at least 2 hours, or until the bars are firm. Once chilled, lift the bars out of the pan using the parchment paper overhang and cut them into desired-sized bars or squares. Store the Dark Chocolate Nutty Bars in an airtight container in the refrigerator. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Little Rose Magazine

[hanciao]

Enjoy these Nutella Stuffed Chocolate Cookies for the ideal combination of chocolate and hazelnut. These cookies will definitely sate your sweet tooth and are a delightful treat for chocolate lovers.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup Nutella hazelnut spread. 1/2 cup semi-sweet chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Mix the flour, baking soda, cocoa powder, and salt in a medium-sized bowl. Put aside. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. Beat the butter-sugar mixture thoroughly after adding the egg and vanilla extract. When a soft cookie dough forms, gradually add the dry ingredient mixture to the wet ingredients and mix. Press a tiny bit of cookie dough into the shape of a palm. After centering a tiny spoonful of Nutella, fold the dough in half, forming a ball. Continue with every cookie. Leaving some space between each filled cookie dough ball, place them on the baking sheet that has been prepared. For 10 to 12 minutes, or until the edges are set but the centers are still slightly soft, bake in a preheated oven. After taking the cookies out of the oven, quickly add some chocolate chips to the top of each one for even more chocolate flavor. After a few minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling. Savor your Nutella Stuffed Chocolate Cookies with your preferred hot beverage or a glass of milk!

Prep Time: 20 minutes

Cook Time: 10 minutes

educ criadora 4 edicao

[hanciao]

This Egg-and-Tomato Breakfast Sandwich is a delicious and satisfying meal that you can easily take on the go. Perfect for busy mornings when you need a nutritious breakfast that you can enjoy anywhere.

Ingredients: 2 English muffins. 4 eggs. 2 slices of cheese. 1 tomato, sliced. Salt and pepper to taste. Butter for frying.

Instructions: Split the English muffins and toast them lightly. In a frying pan, melt some butter over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season eggs with salt and pepper to taste. Assemble the sandwiches by placing a slice of cheese on the bottom half of each English muffin. Top the cheese with a cooked egg and slices of tomato. Place the top half of the English muffin on top to complete the sandwich. Wrap each sandwich in parchment paper or foil for easy transport.

Prep Time: 5 minutes

Cook Time: 5 minutes

catherine lenderi

[hanciao]

This dish features fresh mussels cooked in a flavorful white wine garlic sauce, enriched with butter and parsley. It's a delicious and elegant appetizer or main course.

Ingredients: 2 lbs fresh mussels, cleaned and debearded. 3 cloves garlic, minced. 1/2 cup white wine. 2 tablespoons butter. 1 tablespoon olive oil. 1/4 cup chopped parsley. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in white wine and bring to a simmer. Add mussels to the pot and cover with a lid. Steam mussels for 5-7 minutes or until they open. Remove any unopened mussels. Stir in butter and chopped parsley until butter is melted. Season with salt and pepper to taste. Serve hot with crusty bread to soak up the sauce.

Prep Time: 10 minutes

Cook Time: 10 minutes

butterflies of the imagination

[hanciao]

These Coconut Oatmeal Lace Cookies are delicate and crispy, with a perfect blend of coconut and oats. They're simple to make and even simpler to enjoy!

Ingredients: 1/2 cup unsalted butter. 1/2 cup granulated sugar. 1/2 cup shredded coconut. 1/2 cup quick-cooking oats. 1 tablespoon all-purpose flour. 1 tablespoon milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the butter in a small saucepan and melt it over low heat. Add the granulated sugar and mix it in well. Take it off the heat. Break up the coconut into small pieces. Mix in the all-purpose flour, milk, vanilla extract, and a pinch of salt. Mix until everything is mixed in evenly. Place spoonfuls of the cookie batter on the baking sheet that has been prepared, leaving a few inches between each one to allow them to spread. Take the cookies out of the oven and heat it up. Bake them for 8 to 10 minutes, or until the edges turn golden brown. Take the baking sheet out of the oven and leave the cookies on it for a few minutes to cool down. This will help them get stronger. Move the cookies carefully to a wire rack to cool all the way down. As they cool, they'll get crisp. Once the cookies are completely cool, keep them in a container that won't let air in so they keep their crisp texture.

Prep Time: 15 minutes

Cook Time: 10 minutes

argaret clark aquatic center

[hanciao]

Experience the flavors of fall with these Pumpkin Spice Snickerdoodles! The perfect blend of pumpkin, warm spices, and sugary goodness in every bite.

Ingredients: 1 cup unsalted butter, softened. 1 and 1/2 cups granulated sugar. 1 large egg. 3/4 cup pumpkin puree. 1 teaspoon vanilla extract. 3 and 1/4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup granulated sugar for rolling. 1 teaspoon ground cinnamon for rolling.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and 1 and 1/2 cups of granulated sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a small bowl, mix together 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon for rolling the cookies. Scoop out spoonfuls of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use a fork to gently flatten each dough ball. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

Sara JS Wuitchik

[hanciao]

Indulge in a creamy and flavorful keto-friendly lobster bisque, made with tender lobster tails, rich heavy cream, and savory Parmesan cheese. This low-carb soup is perfect for a cozy meal that satisfies without compromising your diet.

Ingredients: 2 lobster tails, cooked and chopped. 2 tablespoons butter. 1/4 cup diced onion. 2 cloves garlic, minced. 2 cups chicken broth. 1 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Chicken broth, heavy cream, and chopped lobster tails should be added. Bring to a simmer and cook, stirring every now and then, for 10 to 15 minutes. Add grated Parmesan cheese and mix it in until it melts and is well mixed in. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

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[hanciao]

With this Maple Chicken & Waffle Sandwich, you can enjoy the perfect mix of sweet and savory flavors. Between two golden waffles, crispy chicken breasts, gooey melted cheese, salty bacon, and a hint of maple syrup make for a mouthwatering taste experience.

Ingredients: 4 chicken breasts. 1 cup all-purpose flour. 2 eggs. 1 cup breadcrumbs. Salt and pepper to taste. 1/2 cup maple syrup. 8 frozen waffles, toasted. 8 slices of cooked bacon. 8 slices of cheddar cheese. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 2 tablespoons butter.

Instructions: Add salt and pepper to the chicken breasts. One dish should have flour, one should have beaten eggs, and the third should have breadcrumbs. First coat each chicken breast in flour, then in egg, and finally in bread crumbs. In a pan, melt the butter over medium-high heat. Chicken breasts should be cooked for 5 to 6 minutes on each side, or until they are golden brown and done all the way through. To make the maple mustard sauce, put mayonnaise, Dijon mustard, and maple syrup in a small bowl and mix them together. Put a piece of cheese on top of each chicken breast and let it melt before putting the together. Put maple mustard sauce on waffles that have been toasted. On top of the waffle, put chicken, melted cheese, bacon, and another waffle. If necessary, use toothpicks to hold sandwiches together. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

Churches in Scotland

[hanciao]

These Chocolate and Pretzel Cookies are the perfect combination of sweet and salty. The rich chocolate flavor blends harmoniously with the crunchy pretzels, making them a delightful treat for any occasion.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chopped pretzels. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pretzels and chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are set. The centers will still be slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious Chocolate and Pretzel Cookies with a glass of milk or your favorite hot beverage!

Prep Time: 15 minutes

Cook Time: 10 minutes

Treasure Pot Restaurant

[hanciao]

Red wine, garlic, and fragrant herbs are used to marinate these tasty lamb skewers. They are great for a cozy dinner or a get-together with friends. Because the wine infusion gives the meat more flavor and makes it more tender, it goes well with your favorite red wine.

Ingredients: 500g lamb meat, cubed. 1 cup red wine. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Red wine, olive oil, minced garlic, dried rosemary and thyme, salt, and pepper should all be mixed together in a bowl. Combine well. Add the cubed lamb to the marinade and make sure that all of the pieces are covered evenly. For at least an hour, cover and put in the fridge. Warm up the grill or barbecue to a medium-high level. Put lamb cubes that have been marinated on skewers made of wet wood. Grill the skewers for 8 to 10 minutes, turning them over every so often, until the meat is done the way you like it and has a nice char. Mix it up and serve it hot with your favorite sides and a glass of red wine.

Prep Time: 70 minutes

Cook Time: 10 minutes

Tamara Davey

[hanciao]

Enjoy the nostalgic taste of graham crackers with this Paleo-friendly version. Made with almond flour and coconut oil, these crackers are grain-free and perfect for snacking or making s'mores.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and salt. Add melted coconut oil, honey or maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms. Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thick. Remove the top parchment paper and transfer the rolled-out dough onto the prepared baking sheet. Using a knife or pizza cutter, score the dough into graham cracker-sized squares. Prick each square with a fork to create holes. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool completely on the baking sheet. Once cooled, break along the scored lines into individual crackers. Store in an airtight container at room temperature for up to a week.

Prep Time: 15 minutes

Cook Time: 10 minutes

paul read

[hanciao]

These Honey Sriracha Chicken Meatballs are sweet, spicy, and packed with flavor. They make a delicious appetizer or a main course served with rice or noodles.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup finely chopped green onions. 1 egg. 2 cloves garlic, minced. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon Sriracha sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish optional.

Instructions: Warm the oven up to 190C 375F. Add garlic, soy sauce, honey, Sriracha sauce, sesame oil, salt, and pepper to a large bowl. Mix the ground chicken, breadcrumbs, green onions, egg, and pepper until everything is well mixed. Make meatballs out of the mixture that are about an inch across. Place them on a baking sheet or dish that has been lightly greased. After the oven is hot, bake the meatballs for 20 to 25 minutes, or until they are golden brown and cooked all the way through. If you want, you can add sesame seeds and chopped green onions as a garnish. This dish can be served hot with rice or noodles, or as an appetizer with toothpicks.

Prep Time: 15 minutes

Cook Time: 25 minutes

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[hanciao]

These Nutella Mini Pancake Kabobs are a delightful and fun breakfast treat. They combine fluffy mini pancakes with creamy Nutella, fresh fruit, and sweet marshmallows. Perfect for breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 cup Nutella. Banana slices. Strawberry slices. Mini marshmallows. Wooden skewers.

Instructions: Put the all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl and mix them together. Mix the egg, buttermilk, and melted butter together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. It's okay if there are lumps in the batter; don't mix it too much. Put a nonstick skillet or griddle over medium-low heat and wipe it down with cooking spray or more melted butter. To make mini pancakes, pour small amounts of pancake batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Take it off and let it cool. Put Nutella on half of the small pancakes. Put a mini pancake with Nutella, a banana slice, a strawberry slice, and a mini marshmallow on a wooden skewer. This is how you make the kabobs. Do this again and again until all of the kabobs are put together. Serve your Nutella Mini Pancake Kabobs right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 15 minutes

murrumbateman pharmacy medical

[hanciao]

A comforting and hearty pot roast cooked in a pressure cooker, resulting in tender meat and flavorful vegetables infused with savory broth.

Ingredients: 3 lbs chuck roast. 1 onion, sliced. 3 carrots, peeled and chopped. 3 potatoes, peeled and cubed. 2 cloves garlic, minced. 1 cup beef broth. 2 tbsp tomato paste. 1 tbsp Worcestershire sauce. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Add salt and pepper to the chuck roast. In the bottom of the pressure cooker, put the chopped carrots, cubed potatoes, sliced onions, salt, and pepper. Toast the chuck roast and then put it on top of the vegetables. Put the tomato paste, Worcestershire sauce, dried thyme, and beef broth in a different bowl. Mix them together. Add the mix to the chuck roast and vegetables. Set the pressure cooker to high pressure for one hour and then close the lid. Let the pressure drop naturally for 10 minutes, and then release any remaining pressure by hand. Carefully take the lid off the pot roast and move the vegetables and roast to a serving dish. Take the pot roast and cut it across the grain. Serve it with the vegetables and some of the cooking liquid.

Prep Time: 15 minutes

Cook Time: 70 minutes

The St. Louis Ragtimers