Highend Therapist

Topi Dalmata - Mokyklos Tinklalapis - Mio Sito - Angela Crozier Myotherapy - Corinne Hart

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Indulge in the delightful combination of ripe bananas and nutty poppy seeds, topped with a luscious vanilla bean frosting. This vegan cake is moist, flavorful, and perfect for any occasion.

Ingredients: 3 ripe bananas, mashed. 1/2 cup coconut oil, melted. 1/2 cup almond milk. 1/2 cup maple syrup. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup poppy seeds. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup powdered sugar. 1/4 cup vegan butter, softened. 1 vanilla bean, seeds scraped.

Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. Put mashed bananas, melted coconut oil, almond milk, maple syrup, and vanilla extract in a large bowl. Put the poppy seeds, flour, baking powder, baking soda, and salt in a different bowl and sift them together. Slowly add the dry ingredients to the wet ones while stirring them together. Do not mix too much. Pour the batter into the cake pan that has been prepared. Use a spatula to smooth the top. Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean. Take it out of the oven and put it on a wire rack to cool down completely. Scrape the vanilla bean seeds off of the vanilla bean and mix them with softened vegan butter in a mixing bowl until the frosting is smooth and creamy. Cover the cake with frosting after it has cooled. Cut and serve. Have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

Stylez and Kutz

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Strawberry Chocolate Dream Bars are a delicious treat that have the sweetness of strawberries and the richness of chocolate in the form of a bar. You can use these bars for any event, from parties to picnics.

Ingredients: 1 cup fresh strawberries, chopped. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 tablespoon water. 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup packed light brown sugar. 1 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chips. 1/4 cup chopped pecans or walnuts optional.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking dish should be greased. Put chopped strawberries, granulated sugar, cornstarch, and water in a small saucepan. Stir the mixture all the time over medium-low heat for about 5 minutes, or until it gets thicker. Take it off the heat and let it cool down. Melt the butter and add the brown sugar and vanilla extract to a bowl. Add flour and stir until the mixture looks like big crumbs. Press half of the mixture into the bottom of the baking dish that has been set up. Cover the crust with the strawberry mixture and spread it out evenly. If you want, you can top the strawberry layer with chocolate chips and chopped nuts. Add the rest of the flour mixture and crumble it on top. It should be baked in a hot oven for 25 to 30 minutes, or until the top is golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 20 minutes

Cook Time: 30 minutes

Mapua Community Library

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This savory crepe sandwich dosa is a delicious twist on traditional dosa, filled with a flavorful mixture of vegetables and optional cheese and chicken. It's perfect for a quick and satisfying meal.

Ingredients: 1 cup rice flour. 1/4 cup chickpea flour besan. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon turmeric powder. 1/2 teaspoon cumin seeds. 1/2 cup finely chopped onions. 1/2 cup finely chopped bell peppers. 1/4 cup finely chopped tomatoes. 2-3 green chilies, finely chopped adjust to taste. 2 tablespoons chopped fresh cilantro. 1 cup water. Oil for cooking. Sliced cheese optional. Sliced cooked chicken optional. Sliced vegetables of your choice e.g., cucumber, lettuce, etc.. Ketchup or chutney for serving.

Instructions: In a mixing bowl, combine rice flour, chickpea flour, all-purpose flour, salt, turmeric powder, and cumin seeds. Add chopped onions, bell peppers, tomatoes, green chilies, and cilantro to the dry ingredients. Mix well to combine. Gradually add water while stirring to make a smooth, lump-free batter. The batter should be thin, similar to dosa batter. Let it rest for 15 minutes. Heat a non-stick skillet or dosa pan over medium heat. Grease it lightly with oil. Pour a ladleful of the batter onto the skillet and spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges of the crepe and cook until it turns golden brown and crisp on one side about 2 minutes. Flip the crepe and cook the other side until it's cooked through and golden brown. If using, place a slice of cheese on one half of the crepe and fold it in half. Cook for an additional minute until the cheese melts optional. Remove the crepe from the skillet and repeat the process with the remaining batter. To assemble the sandwich dosa, place sliced cooked chicken if using, vegetables, and any desired condiments ketchup or chutney on one half of the crepe. Fold the other half of the crepe over the filling, creating a sandwich. Serve the savory crepe sandwich dosa hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Anahatamary

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Indulge in the rich combination of chocolate, cherries, and almonds with this vegan tart. The almond flour crust adds a nutty flavor and a delightful crunch to complement the luscious chocolate ganache and sweet cherries.

Ingredients: 1 cup almond flour. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1/4 teaspoon almond extract. 1 cup vegan chocolate chips. 1/2 cup full-fat coconut milk. 1 cup fresh cherries, pitted and halved. 1/4 cup sliced almonds, toasted.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, melted coconut oil, maple syrup, and almond extract until combined. Press the mixture into a tart pan to form the crust. Bake for 10-12 minutes until lightly golden. Let it cool. In a small saucepan, heat coconut milk until just simmering. Remove from heat and add chocolate chips. Stir until smooth. Pour the chocolate mixture into the cooled tart crust. Arrange cherry halves on top of the chocolate. Sprinkle with toasted sliced almonds. Refrigerate for at least 2 hours until set. Slice and serve chilled.

Prep Time: 20 minutes

Cook Time: 10 minutes

The Best Chiropractors Near Me

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Queso, Pan, y Vino is a simple yet elegant recipe perfect for entertaining or enjoying a cozy night in. This Spanish-inspired spread brings together the classic trio of cheese, bread, and wine, complemented by fresh fruits, nuts, and optional honey or preserves.

Ingredients: 1 loaf crusty bread. 1 wheel of your favorite cheese e.g., Brie, Camembert, or Gruyre. 1 bottle of red wine. Assorted fruits e.g., grapes, sliced apples, or figs. Assorted nuts e.g., almonds, walnuts, or hazelnuts. Honey or fruit preserves optional.

Instructions: Slice the loaf of bread into bite-sized pieces. Cut the wheel of cheese into wedges or slices. Arrange the bread, cheese, fruits, and nuts on a large serving platter. Pour the red wine into glasses and place them alongside the platter. Optionally, serve honey or fruit preserves in small bowls for dipping or spreading. Enjoy by pairing the bread, cheese, fruits, and nuts with sips of red wine.

Prep Time: 15 minutes

Cook Time: 0 minutes

Pa Tur Med Motorcykel Og Udstyr

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This braided tart combines the sweetness of fresh berries with a beautifully braided pie crust for an elegant dessert that's perfect for any occasion.

Ingredients: 1 sheet of ready-to-use pie crust. 1 cup of fresh berries such as raspberries, blueberries, or strawberries. 2 tablespoons of granulated sugar. 1 tablespoon of cornstarch. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 375F 190C. In a bowl, mix together the fresh berries, granulated sugar, and cornstarch until well combined. Unroll the pie crust onto a baking sheet lined with parchment paper. Using a knife or pastry wheel, cut the pie crust into strips about 1/2 inch wide. Arrange the strips in a lattice pattern on the pie crust, leaving some space between each strip. Spoon the berry mixture onto the center of the pie crust. Carefully braid the strips of pie crust over the berry filling, alternating the strips to create a braided pattern. Brush the braided crust with the beaten egg wash. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving. Dust with powdered sugar if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

parroquia virgen del carmen

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This Chicken Paprika Egg Noodle Casserole is a comforting and flavorful dish perfect for a cozy dinner. It combines tender chicken, aromatic spices, creamy sour cream, and gooey melted cheese, all layered over a bed of hearty egg noodles.

Ingredients: 8 oz egg noodles. 2 cups cooked chicken, shredded or diced. 1 cup sour cream. 1 cup chicken broth. 1 cup shredded cheddar cheese. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons paprika. 2 tablespoons butter. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. Cook egg noodles according to package instructions, then drain and set aside. In a skillet, heat olive oil and butter over medium heat. Add diced onion and minced garlic, saut until translucent. Add cooked chicken to the skillet, along with paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally. In a separate bowl, mix together sour cream and chicken broth until well combined. In a large mixing bowl, combine cooked egg noodles, chicken mixture, sour cream mixture, and half of the shredded cheddar cheese. Mix until everything is evenly distributed. Transfer the mixture into a greased casserole dish. Sprinkle the remaining shredded cheddar cheese on top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired, and serve hot.

Prep Time: 20 minutes

Cook Time: 30 minutes

ICESS 2018

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A delicious and herb-infused tofu burger inspired by the classic Scarborough Fair song. This vegan burger is packed with fresh parsley, sage, rosemary, and thyme, creating a savory and aromatic flavor profile.

Ingredients: 1 block of firm tofu, drained and pressed. 1/4 cup fresh parsley, chopped. 1/4 cup fresh sage, chopped. 1/4 cup fresh rosemary, chopped. 1/4 cup fresh thyme, chopped. 1/4 cup breadcrumbs. 2 cloves garlic, minced. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and condiments for garnish.

Instructions: Break up the tofu into little pieces and put them in a bowl. Chopped parsley, sage, rosemary, thyme, breadcrumbs, minced garlic, salt, and pepper should be added to the tofu that has been broken up. Mix the ingredients together well until they are spread out evenly. Four burger patties should be made from the tofu mixture. Warm up a skillet or grill over medium heat and lightly oil it. The tofu burger patties should be grilled for four to five minutes on each side, or until they are golden brown and warm all the way through. On the grill, toast the burger buns until they get a little brown. Put lettuce and tomato on the bottom half of each bun, then place a tofu burger patty on top of them. Choose which toppings to put on top. To finish the burger, put the top half of the bun on top of the toppings. Have fun with the Scarborough Fair Tofu Burgers while they're still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Friends of the Planetarium

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With a hint of sea salt, a layer of rich dark chocolate, and a burst of citrus flavor, these homemade orange marshmallows with dark chocolate and sea salt strike the ideal balance between sweet and salty. They're a delightful treat.

Ingredients: 2 1/2 tablespoons unflavored gelatin. 1/2 cup cold water. 1 1/2 cups granulated sugar. 1 cup light corn syrup. 1/4 teaspoon salt. 1/4 cup orange juice. 2 tablespoons orange zest. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for dusting. 8 ounces dark chocolate, chopped. 1/2 teaspoon sea salt flakes.

Instructions: Mix the gelatin with 1/2 cup of cold water in a mixing bowl. Give it ten minutes or so to bloom. Put the corn syrup, salt, and granulated sugar in a saucepan. Stirring constantly, cook over medium heat until the sugar dissolves. After it dissolves, put a stop to stirring and continue boiling until the candy thermometer registers 240F, or the soft ball stage. While beating at a low speed, gradually pour the hot sugar syrup into the bloomed gelatin. When the mixture gets very thick and white, gradually increase the speed to high and beat for 10 to 12 minutes. To the mixture, add the orange zest, orange juice, and vanilla extract. After two more minutes of beating, make sure everything is thoroughly mixed. Line a 9x9-inch baking pan with parchment paper and dust it with powdered sugar to prepare it. Using a spatula, level the top of the marshmallow mixture once it has been poured into the prepared pan. Add a little more powdered sugar on top. Give the marshmallows four hours or overnight to set. After the marshmallows are set, cut them into squares with a sharp knife that has been dusted with powdered sugar. In a bowl safe for the microwave, melt the dark chocolate for 30 seconds at a time, stirring in between, until smooth. After dipping each square of marshmallow into the melted dark chocolate and letting any excess drip off, arrange them on a tray lined with parchment paper. While the chocolate is still soft, top each marshmallow that has been dipped in chocolate with a small pinch of sea salt flakes. Allow the chocolate to solidify either at room temperature or chilled. It's time to savor your Orange Marshmallows with Dark Chocolate and Sea Salt!

Prep Time: 30 minutes

Cook Time: 10 minutes

Screen Break

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A perfect recipe for a backyard BBQ summer party. This grilled chicken with BBQ-glazed pineapple and bell peppers is a delightful combination of sweet and savory flavors.

Ingredients: 4 boneless chicken breasts. 1/2 cup BBQ sauce. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 pineapple rings. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced.

Instructions: Preheat the grill to medium-high heat. In a small bowl, mix together BBQ sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush the chicken breasts with the BBQ sauce mixture on both sides. Grill the chicken for 6-8 minutes per side, or until fully cooked. During the last 3 minutes of grilling, add pineapple rings and bell pepper slices to the grill, brushing them with the remaining BBQ sauce mixture. Remove everything from the grill and let it rest for a few minutes. Serve the grilled chicken topped with pineapple and bell peppers. Pair with your favorite summer sides and enjoy!

Prep Time: 15 minutes

Cook Time: 16 minutes

Mio Sito

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A cool green smoothie that is full of nutrients that help with health and healing. It's a great choice for people who care about their health, like the hosts of The Pillow Fort, who have gotten better from long-term illnesses.

Ingredients: 1 cup fresh spinach leaves. 1/2 cup cucumber, peeled and sliced. 1/2 cup pineapple chunks. 1/2 banana. 1/2 cup coconut water. 1/2 cup almond milk. 1 tablespoon chia seeds. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Place spinach, cucumber, pineapple, banana, chia seeds, and honey if using into a blender. Add coconut water and almond milk to the blender. Blend until smooth and creamy. If desired, add ice cubes and blend again until the smoothie is cold and frothy. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Jannine Sanders Kroeze

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These gluten-free chocolate peanut butter bars are the perfect mix of sweet and salty, making them a great treat for people who can't have gluten. They're simple to make and don't need to be baked!

Ingredients: 1 cup gluten-free rolled oats. 1 cup creamy peanut butter. 1/2 cup honey or maple syrup. 1/2 cup gluten-free chocolate chips. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut oil, melted. 1 teaspoon pure vanilla extract. 1/4 teaspoon salt.

Instructions: Cover a square 8x8-inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Put gluten-free chocolate chips, peanut butter, honey or maple syrup, melted coconut oil, vanilla extract, and salt in a large bowl. Fill the bowl with other ingredients. Mix the ingredients together until they are well mixed. Put the mixture in the baking pan that has been prepared. Use a spatula or the back of a spoon to press it down evenly. Chill the pan in the fridge for at least two hours, or until the bars are set. When the bars are hard, use the extra parchment paper to lift them out of the pan and set them on a cutting board. Cut it into bars or squares of any size you want. The gluten-free chocolate peanut butter bars should be kept in the fridge in a container that won't let air in. Enjoy these tasty treats that don't contain gluten!

Prep Time: 15 minutes

Cook Time: 0 minutes

Lavoy Pumpkin Farm

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With a dash of hot cayenne, these bacon-wrapped pretzel rods are the ideal balance of sweet and savory. They are a delicious snack or appetizer for any kind of gathering.

Ingredients: 12 pretzel rods. 12 slices of bacon. 1/2 cup brown sugar. 1/4 teaspoon cayenne pepper. Cooking spray.

Instructions: Preheat your oven to 375F 190C. In a small bowl, mix together the brown sugar and cayenne pepper. Set aside. Wrap each pretzel rod with a slice of bacon, making sure to secure the ends. Place the bacon-wrapped pretzel rods on a baking sheet lined with aluminum foil and lightly sprayed with cooking spray to prevent sticking. Sprinkle the brown sugar and cayenne mixture evenly over the bacon-wrapped pretzels, ensuring they are well coated. Bake in the preheated oven for about 20-25 minutes or until the bacon is crispy and the sugar has caramelized. Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Bacon Wrapped Pretzel Rods with Brown Sugar and Cayenne Glaze!

Prep Time: 15 minutes

Cook Time: 20 minutes

ICESS 2018

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Garlic and paprika give these sweet potato fries an extra kick of flavor. They are crispy and tasty. They taste great as a gluten-free snack or side dish.

Ingredients: 2 large sweet potatoes, cut into fries. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: Warm the oven up to 425F 220C. Combine sweet potato fries with olive oil, minced garlic, paprika, salt, and pepper in a large bowl. Toss the fries until they are well covered. Place the fries on a baking sheet that has been lined with parchment paper so that they are all in one layer. If you want the fries to be crispy and golden brown, bake them for 20 to 25 minutes and flip them over halfway through. After taking it out of the oven, sprinkle it with fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Angling Road Runner 5K

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The strawberry avocado kale salad with bacon poppyseed dressing tastes great because it is fresh, sweet, and savory all at the same time. The crunchy kale and sweet strawberries go great with the creamy avocado and crispy bacon. The homemade poppyseed dressing brings the whole salad together, making it tasty and filling.

Ingredients: 4 cups kale, stems removed and chopped. 1 cup strawberries, sliced. 1 avocado, diced. 4 slices of bacon, cooked and crumbled. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons sliced almonds. For the Dressing:. 3 tablespoons olive oil. 2 tablespoons mayonnaise. 2 tablespoons red wine vinegar. 1 tablespoon honey. 1 teaspoon poppy seeds. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped kale, sliced strawberries, diced avocado, crumbled bacon, thinly sliced red onion, and crumbled feta cheese. In a separate small bowl, whisk together the olive oil, mayonnaise, red wine vinegar, honey, poppy seeds, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to coat all the ingredients evenly. Sprinkle sliced almonds on top for added crunch. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Candleford Chronicle

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This refreshing quinoa avocado salad is packed with nutrients and flavor. It's a perfect dish for a light lunch or a side dish for dinner. The combination of quinoa, avocado, and fresh vegetables makes it both satisfying and delicious.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 ripe avocado, diced. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Bring water and quinoa to a boil in a medium-sized saucepan. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. Take it off the heat and let it cool down. Put cooked quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro in a large bowl. Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and gently toss to mix. Serve right away or put in the fridge until you're ready to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

TIVERTON FOUR CORNERS FUN RUN

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These Meatloaf Sliders are full of flavor thanks to the crispy bacon, spicy pepper jack cheese, and crunchy onions with a frizzle. They are served on soft slider buns. They are great for snacks on game day or for casual get-togethers.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup ketchup. 1 egg. 1 tsp Worcestershire sauce. 1/2 tsp garlic powder. Salt and pepper to taste. 12 slider buns. 12 slices bacon, cooked. 12 slices pepper jack cheese. 1 onion, thinly sliced. 1/4 cup flour. Vegetable oil for frying.

Instructions: Warm the oven up to 190C 375F. Take a big bowl and mix together the ground beef, breadcrumbs, milk, ketchup, egg, Worcestershire sauce, garlic powder, salt, and pepper. Make sure everything is well mixed. Make patties out of the mixture that are about the size of slider buns. Lay the patties out on a baking sheet that has been lined with parchment paper. Bake for 15 to 20 minutes, or until they are fully cooked. Put the vegetable oil in a skillet and heat it over medium-high heat while the patties are baking. Put the sliced onions in the flour and shake off the extra. Then, fry them in the hot oil until they are golden brown and crispy. Take it off and let it dry on paper towels. Put a cooked meatloaf patty on the bottom half of each slider bun to put them together. Put a piece of bacon, a piece of pepper jack cheese, and a lot of frizzled onions on top of each patty. Put the top half of the slider bun on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

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