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Friends Of Lancashire Archives - Pajusi Valla Abikeskus - Avoid Ghost - Trevor Pacelli - Wick Family Racing

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Indulge in the refreshing and tangy flavors of this Orange Blossom BFY Better For You Yogurt. It's a perfect blend of creamy yogurt with the zesty goodness of oranges and a hint of sweetness from honey.

Ingredients: 2 cups of plain yogurt. 1/4 cup of fresh orange juice. 2 tablespoons of honey. 1 teaspoon of orange zest. 1/2 teaspoon of vanilla extract.

Instructions: Put the plain yogurt, fresh orange juice, honey, orange zest, and vanilla extract in a bowl. The mixture should be stirred until it is smooth and well mixed. If you think it's too sweet, add more honey to make it less sweet. Put the yogurt mixture into a container or jar that is about pint-sized. Cover the jar with plastic wrap or the lid. Put it in the fridge and let it chill for at least two hours so the flavors can mix. Orange Blossom BFY Yogurt should be served cold, with fresh orange slices or extra orange zest on top. Have fun with your tasty and healthy yogurt!

Prep Time: 10 minutes

Cook Time: 0 minutes

Abthic

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On cold days, this vegan split pea soup is hearty and comforting. This soup is not only tasty, but it is also good for you because it is full of protein and fiber. That's it! It's simple to make and tastes great by itself or with crusty bread.

Ingredients: 1 cup dry split peas. 1 onion, chopped. 2 carrots, diced. 2 stalks celery, diced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse the split peas under cold water and drain. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and celery. Cook until vegetables are tender, about 5 minutes. Add split peas, vegetable broth, dried thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 45-50 minutes or until split peas are soft. Remove bay leaf and discard. Using an immersion blender, blend the soup until smooth or to your desired consistency. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 50 minutes

Clemson Forest Health

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These Slow Cooker Garlic Parmesan Potatoes are an easy way to enjoy potatoes that are both tasty and soft. Putting garlic, Parmesan cheese, and herbs together makes a tasty side dish that goes with any main dish.

Ingredients: 3 lbs potatoes, diced. 1/4 cup grated Parmesan cheese. 3 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried thyme. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup chopped fresh parsley for garnish.

Instructions: In a bowl, mix diced potatoes, Parmesan cheese, minced garlic, olive oil, dried thyme, salt, and black pepper until potatoes are evenly coated. Transfer the potato mixture into the slow cooker. Cover and cook on low for 4-5 hours or until potatoes are tender. Once cooked, sprinkle chopped fresh parsley over the potatoes for garnish. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Physio Tsarbou

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Cocktail Snow Cones offer a playful twist on classic cocktails, perfect for warm weather gatherings or festive occasions. The combination of gin, elderflower liqueur, and fresh lemon juice delivers a refreshing burst of flavor, while the crushed ice adds a fun, icy texture reminiscent of childhood treats.

Ingredients: 4 oz gin. 2 oz St-Germain elderflower liqueur. 2 oz freshly squeezed lemon juice. 1 oz simple syrup. Crushed ice. Lemon twists, for garnish.

Instructions: In a mixing glass, combine gin, St-Germain, lemon juice, and simple syrup. Fill a snow cone machine with crushed ice. Pour the cocktail mixture over the crushed ice in the snow cone machine. Shave the ice mixture into cones. Garnish each cone with a lemon twist. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mohawk Regional Teacher Center

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Barley risotto with mushrooms is a hearty, flavorful dish that doesn't have any meat in it. It's a great choice for comfort food because the barley is creamy and the mushrooms and cheese are earthy and tasty. It's simple to make and great for dinner during the week or for a special event.

Ingredients: 1 cup pearl barley. 2 cups vegetable broth. 1 cup sliced mushrooms such as cremini or shiitake. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Set the olive oil over medium heat in a large saucepan. Add the garlic and onion that have been cut up. It will take about three minutes of cooking until the onion turns clear. It will take about 5 minutes of cooking after adding the mushrooms that have been sliced. Add the pearl barley and stir it in. Cook for two more minutes, so it can get a little toasty. Add the dry white wine and stir it in until the barley soaks up most of it. Add the vegetable broth slowly, one cup at a time, stirring often and waiting for the first cup to be absorbed before adding the next. It'll take about half an hour. If you want to make it taste better, add salt and pepper to taste after you mix in the grated Parmesan cheese. Take it off the heat and add some fresh parsley on top. Serve hot as a main dish or side dish without meat!

Prep Time: 15 minutes

Cook Time: 40 minutes

Multidisciplinary Conference On Science And Technology

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Savor the ideal fusion of soft macarons and crunchy toffee, all encased in luscious dark chocolate. These chocolate-covered toffee macarons are a delightful treat for any time of year.

Ingredients: 1 cup almond flour. 1 3/4 cups confectioners' sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1/2 cup toffee bits. 8 ounces dark chocolate, chopped.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Blend confectioners' sugar and almond flour in a food processor. Process until thoroughly mixed and finely chopped. Beat the egg whites until frothy in a mixing bowl. Cream of tartar and granulated sugar should be added gradually while beating until stiff peaks form. Once the batter is smooth and well combined, gently fold the almond flour mixture and vanilla extract into the egg whites. Pour the batter into a piping bag that has a round tip on it. Using a pastry bag, pipe tiny rounds onto the baking sheet and space them apart. After removing any air bubbles by tapping the baking sheet against the counter, leave the macarons at room temperature for approximately half an hour so that they can develop a dry skin. The macarons should be baked for 15 to 18 minutes in a preheated oven, or until they are set and have a slight foot. Take them out of the oven and leave them on the baking sheet to cool completely. In a bowl that is safe to be microwaved or with a double boiler, melt the dark chocolate until it is smooth. Let any excess chocolate drip off as you dip the cooled macarons halfway into the melted chocolate. Transfer them to a tray lined with parchment. Before the chocolate hardens, scatter toffee bits on top of the macarons dipped in chocolate. Allow the chocolate to solidify for 20 to 30 minutes at room temperature or in the refrigerator. You can now savor your Chocolate-Dipped Toffee Macarons!

Prep Time: 45 minutes

Cook Time: 15 minutes

Rosewood Fitness

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This soup is tasty and good for you. The roasted cauliflower gives it a rich flavor, and the chickpeas are full of protein.

Ingredients: 1 medium cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 tsp cumin powder. 1 tsp coriander powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 2 tbsp fresh lemon juice. 2 cups water. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Toss cauliflower florets and chickpeas with olive oil on a baking sheet. Roast in the oven for 25-30 minutes or until golden brown and tender, stirring halfway through. In a large pot, saut chopped onion and minced garlic until softened. Add roasted cauliflower and chickpeas to the pot. Pour in vegetable broth, cumin powder, coriander powder, smoked paprika, salt, and pepper. Simmer for 15-20 minutes to let flavors meld. Use an immersion blender to puree the soup until smooth. Stir in fresh lemon juice and water to achieve desired consistency. Simmer for an additional 5-10 minutes, adjusting seasonings if needed. Serve hot, garnished with fresh parsley. Enjoy your hearty Roasted Cauliflower & Chickpea Soup!

Prep Time: 15 minutes

Cook Time: 45 minutes

Neighborhood Strong

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You can enjoy the tropical taste of mango sorbet in the form of a popsicle. These cool treats are easy to makeall you need is a blender and four simple ingredients. Quick way to cool off on a hot day or a sweet snack at any time.

Ingredients: 4 cups frozen mango chunks. 1/4 cup honey or maple syrup. 2 tablespoons fresh lime juice. 1/4 cup water.

Instructions: In a blender, mix together frozen mango chunks, honey or maple syrup, fresh lime juice, and water. Scrape down the sides of the bowl as needed to make the mixture smooth. Place the mix into popsicle molds. Put in the popsicle sticks and freeze for four hours or overnight, until the ice is solid. Run warm water over the molds for a short time to get the popsicles out.

Prep Time: 5 minutes

Cook Time: 0 minutes

Alexia Laferte Coutu

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With the Urban Outfitters GOAT STORY Gina Coffee Maker, you can make the best cup of coffee ever. This recipe shows how flexible and easy the Gina Coffee Maker can be to make a rich and flavorful coffee.

Ingredients: 12g freshly ground coffee beans. 200ml filtered water. 1 Gina Coffee Maker.

Instructions: Put the filter you want in your Gina Coffee Maker. Put 12 grams of freshly ground coffee beans into the straw. Very nearly boil 200ml of filtered water, which is about 93C or 200F. Slowly and in a circle, pour the hot water over the coffee grounds to make sure they are all saturated. Slowly stir the grounds to make sure they are completely submerged in the water. For 4 minutes, put the lid on the Gina Coffee Maker and let the coffee steep. After the Gina has steeped, put your cup under it and flip it over to start that process. It should take about two to three minutes for the coffee to drip into your cup. Take the Gina Coffee Maker off and enjoy your hot coffee!

Prep Time: 5 minutes

Cook Time: 7 minutes

Drive Innroermond

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A low-carb twist on the classic comfort food, this Keto Cauliflower Mac and Cheese is creamy, cheesy, and satisfying without the pasta. Cauliflower florets are smothered in a rich, cheesy sauce made with heavy cream, cheddar, and Parmesan cheeses.

Ingredients: 1 medium cauliflower head, cut into florets. 1 cup heavy cream. 2 cups shredded sharp cheddar cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons butter. 1/2 teaspoon mustard powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. It takes about 5 to 7 minutes for cauliflower florets to get soft when steamed or boiled. Set aside and drain well. Melt the butter in a saucepan over medium-low heat. Mix in the garlic and cook until it smells good. While stirring constantly, add the heavy cream and mustard powder to the saucepan and heat them through. Gradually add the grated Parmesan and cheddar cheese and stir until the cheese melts and the mixture is smooth. Add pepper and salt to taste. Put the cooked cauliflower florets in a baking dish. Pour the cheese sauce over the cauliflower florets, making sure that all of them are covered. Put it in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese is bubbly and golden. If you want, you can add chopped fresh parsley as a garnish. Serve hot. Enjoy your cauliflower mac and cheese that is good for you and keto!

Prep Time: 15 minutes

Cook Time: 25 minutes

Neighborhood Strong

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This cowboy burger is loaded with flavor from the juicy beef patties, melted cheddar cheese, grilled pickles, and crispy onion straws. It's a perfect combination of smoky, savory, and tangy flavors that will satisfy any burger craving.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 slices of cheddar cheese. 4 hamburger buns. 1 cup sliced dill pickles. 1 cup onion straws. 1 tablespoon vegetable oil. BBQ sauce for topping. Lettuce and tomato slices for garnish.

Instructions: Warm the grill up to a medium-high level. Make 4 patties out of the ground beef that are all the same size. Add salt and pepper to each patty. Grill burgers for four to five minutes on each side, or until they're done the way you like them. Add a slice of cheddar cheese to each patty and let it melt in the last minute of grilling. Brush vegetable oil on the sliced pickles and grill for one to two minutes on each side until grill marks show. Do this while the burgers are cooking. In a different pan, heat the vegetable oil over medium-high heat. It will take about 34 minutes of cooking after adding the onion straws until they are crispy and golden brown. Put a grilled patty on each bun to make the burgers. Put grilled pickles, onion straws that are still crispy, lettuce, tomato, and BBQ sauce on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Long Monica

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A tasty change from regular deviled eggs are these Easy Guacamole Deviled Eggs. A tasty and filling snack or appetizer is made with creamy avocado, tangy lime, and fresh ingredients.

Ingredients: 6 hard-boiled eggs. 1 ripe avocado. 1 lime, juiced. 2 tablespoons diced red onion. 2 tablespoons diced tomato. 1 tablespoon chopped fresh cilantro. 1/2 teaspoon garlic powder. Salt and pepper to taste. Paprika for garnish.

Instructions: Separate the hard-boiled eggs along the length of the egg and take out the yolks. Mash the avocado and add the lime juice to a bowl. Mix the avocado and lime juice together until the mixture is smooth. Cut up the tomato, red onion, cilantro, garlic powder, salt, and pepper, and add them to the avocado. Combine well. Fill the egg white halves with the guacamole mixture, making a nice mound in each. Add paprika to the tops of the deviled eggs to make them look nice. Put it in the fridge for at least 30 minutes before you serve it. Have fun with your Easy Guacamole Deviled Eggs!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lex

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Ingredients: 4 chicken tenderloins. Salt and pepper to taste. 1 tablespoon olive oil. 1/2 cup sliced pepperoncini peppers. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh parsley.

Instructions: Season chicken tenderloins with salt and pepper. In a skillet, heat olive oil over medium heat. Add chicken tenderloins and cook until browned on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced pepperoncini peppers and minced garlic. Cook for 1-2 minutes until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring broth to a simmer, then reduce heat to low. Return chicken to the skillet, cover, and simmer for 10-12 minutes, or until chicken is cooked through. Stir in heavy cream and Parmesan cheese, simmering until sauce thickens slightly, about 2-3 minutes. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

River Raisin Chorus

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This vibrant vegan salad combines the hearty texture of roasted potatoes and French lentils with the freshness of spring vegetables. Tossed in a tangy balsamic-Dijon dressing, it's a delightful dish bursting with flavors and nutrients.

Ingredients: 500g baby potatoes, halved. 1 cup French lentils, cooked. 1 cup cherry tomatoes, halved. 1 cup snap peas, trimmed. 1/2 cup radishes, thinly sliced. 1/4 cup red onion, finely chopped. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. Salt and pepper, to taste. Fresh herbs such as parsley or chives, for garnish.

Instructions: Preheat oven to 200C 400F. Toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and golden brown. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine roasted potatoes, cooked French lentils, cherry tomatoes, snap peas, radishes, and red onion. Pour the dressing over the salad and toss gently to combine. Garnish with fresh herbs before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Long Monica

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A traditional Italian-American dish, Shrimp Fra Diavolo is made with juicy shrimp in a spicy tomato sauce and served over linguine pasta. This seafood dish tastes great and fills you up. It's great for a special dinner or a meal during the week.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 4 cloves garlic, minced. 1/2 tsp red pepper flakes adjust to taste. 1/2 cup dry white wine. 1 can 14 oz crushed tomatoes. 1/4 cup fresh basil, chopped. Salt and pepper to taste. 8 oz linguine pasta, cooked according to package instructions. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the red pepper flakes and minced garlic. Saut for about one minute, until the garlic smells good. Put shrimp in the pan and cook for about two to three minutes on each side until they turn pink. Pour in the white wine and wait about two minutes for it to turn into a syrup. Add the crushed tomatoes and chopped basil and mix well. Add pepper and salt. Slowly cook the sauce for 5 to 7 minutes, until it gets a little thicker. Add the cooked linguine to the pan with the shrimp and sauce, and make sure the pasta is well mixed. Serve hot with fresh parsley on top. Have fun with your spicy and tasty Shrimp Fra Diavolo!

Prep Time: 15 minutes

Cook Time: 20 minutes

Dysfunctional Bmx

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A sweet and sour barbecue sauce made with the natural sweetness of fresh peaches. It's great for making grilled meats taste better.

Ingredients: 1 cup fresh peaches, peeled and diced. 1/2 cup ketchup. 1/4 cup apple cider vinegar. 2 tablespoons brown sugar. 2 tablespoons soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and black pepper to taste.

Instructions: In a saucepan, combine peaches, ketchup, apple cider vinegar, brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Stir well to combine and bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally, until peaches are soft and the sauce thickens. Use an immersion blender to blend the sauce until smooth. Alternatively, transfer the mixture to a blender and blend until smooth, then return to the saucepan. Season with salt and black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld. Remove from heat and let it cool before transferring to a jar or container for storage. Use the Peach BBQ Sauce as a glaze for grilled meats or as a dipping sauce. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Cheddr

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This apricot almond tart combines the sweetness of ripe apricots with the nuttiness of almond flour, creating a delightful dessert. The addition of almond extract enhances the almond flavor in the filling, complementing the tartness of the apricots perfectly.

Ingredients: 1 sheet of frozen puff pastry, thawed. 1 cup almond flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 2 eggs. 1 teaspoon almond extract. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup apricot preserves. 1 cup fresh apricots, thinly sliced. 1/4 cup sliced almonds.

Instructions: Warm the oven up to 190C 375F. The puff pastry should be rolled out and put in a tart pan. Any extra should be cut off. Almond flour, sugar, softened butter, eggs, almond extract, vanilla extract, and salt should all be mixed together in a bowl. Mix until it's smooth. Spread the apricot preserves out on the bottom of the pastry in a thin layer. Place the almond filling on top of the apricot preserves and spread it out evenly. The sliced apricots should be put on top of the filling. Add sliced almonds on top of the apricots. The pie should be baked in a hot oven for 25 to 30 minutes, or until the filling is set and the pastry is golden brown. Wait until it's cool to serve. Have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

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