Ill Rip Your Throat

digby village preschool - Exposicion Proyecto Maxma - rossie priory cricket club - Click Boost - Fuora Dance Project

[illripyourthroat]

This cilantro pasta recipe is bursting with fresh flavors and vibrant colors. The aromatic cilantro pesto adds a zesty twist to classic pasta dishes.

Ingredients: 250g pasta. 1 bunch fresh cilantro. 3 cloves garlic. 1/4 cup olive oil. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine cilantro, garlic, olive oil, and Parmesan cheese. Pulse until a smooth paste forms. Toss the cooked pasta with the cilantro mixture until evenly coated. Season with salt and pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

funky book designs

[illripyourthroat]

Creamy Chicken Gnocchi Soup is a hearty and comforting dish that's great for quick meals during the week. The broth is thick and creamy, and there is tender chicken, soft gnocchi, and healthy vegetables inside.

Ingredients: 1 tbsp olive oil. 1 lb boneless, skinless chicken breasts, diced. 2 cloves garlic, minced. 1 onion, diced. 2 carrots, peeled and diced. 2 celery stalks, diced. 4 cups chicken broth. 1 cup heavy cream. 1 cup half and half. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 1 16 oz package potato gnocchi. 2 cups fresh spinach leaves. 1/2 cup grated Parmesan cheese.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the diced chicken until it turns brown. Cut up the onion, carrots, and celery and add them to the mixture. It will take about 5 minutes of cooking until the vegetables are soft. Add heavy cream, half-and-half, and chicken broth. Add basil, salt, pepper, oregano, and thyme. When the soup starts to bubble, add the potato gnocchi. After 4 to 5 minutes, the gnocchi should be soft and fully cooked. For about one to two minutes, stir in the fresh spinach leaves until they wilt. Take the soup off the heat and add the grated Parmesan cheese. Stir it in until it melts and becomes creamy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Click Boost

[illripyourthroat]

Traditional chicken potpies have flaky pie crusts that hold a creamy mixture of chicken, vegetables, and spices.

Ingredients: 2 cups cooked chicken, shredded. 1 cup frozen mixed vegetables. 1 can 10.5 ounces condensed cream of chicken soup. 1/2 cup chicken broth. 1/2 teaspoon dried thyme. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 package refrigerated pie crusts 2 crusts.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper. Roll out one of the pie crusts and line the bottom of a pie dish with it. Pour the chicken mixture into the pie crust. Roll out the second pie crust and place it on top of the filling. Crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

katarzyna wiesiolek

[illripyourthroat]

There is a hint of sweetness in these vegan cranberry muffins, which are full of tart cranberries. It's great for a quick breakfast or snack on the go.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 cup fresh or frozen cranberries. 1/4 cup chopped walnuts optional.

Instructions: Preheat oven to 375F 190C. Grease a muffin tray or line with muffin liners. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix almond milk, melted coconut oil, and vanilla extract. Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in cranberries and chopped walnuts, if using. Spoon the batter into the prepared muffin tray, filling each cup about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the tray for 5 minutes, then transfer muffins to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

celebrating river phoenix

[illripyourthroat]

These vegan coconut oil drop biscuits are light, fluffy, and perfect for pairing with soups, stews, or enjoying on their own as a snack. They are quick and easy to make, requiring just a few simple ingredients.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/3 cup coconut oil, solid not melted. 1 cup unsweetened almond milk or any plant-based milk of choice.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. Add the solid coconut oil to the dry ingredients and use a pastry cutter or fork to cut it into the flour until it resembles coarse crumbs. Slowly pour in the almond milk, stirring until just combined. Be careful not to overmix. Drop spoonfuls of the dough onto the prepared baking sheet, leaving some space between each biscuit. Bake for 12-15 minutes, or until the biscuits are golden brown on top. Remove from the oven and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 12 minutes

Aviemore News

[illripyourthroat]

These grilled pork chops are juicy, full of flavor, and good for people on the keto diet. Herbs and spices work together to give food more flavor without adding carbs.

Ingredients: 4 pork chops, bone-in, about 1 inch thick. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp paprika. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Salt, pepper, paprika, thyme, rosemary, olive oil should all be mixed together in a small bowl. Spread the mixture out on both sides of the pork chops. Put the pork chops on the grill and cook them for 5 to 7 minutes on each side, or until the pork reaches 145F 63C and the middle is just a little pink. Leave to rest for 5 minutes after taking off the grill.

Prep Time: 10 minutes

Cook Time: 15 minutes

German Fest

[illripyourthroat]

With these irresistible Mint Crinkle Cookies, you can indulge in the refreshing flavor of mint. These cookies, with a rich cocoa base and a hint of peppermint, are sure to be a hit at any gathering.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon peppermint extract. 1/2 teaspoon green food coloring optional. 1/2 cup powdered sugar, for rolling.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the peppermint extract and green food coloring if using. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Chill the cookie dough in the refrigerator for about 30 minutes to make it easier to handle. Place the powdered sugar in a small bowl. Scoop about a tablespoon of cookie dough and roll it into a ball. Roll the ball in the powdered sugar until fully coated. Place the coated dough ball on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, enjoy these delightful Mint Crinkle Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Aviemore News

[illripyourthroat]

Indulge in the ultimate dessert experience with layers of chocolate brownies, creamy chocolate pudding, luscious cheesecake filling, and the irresistible crunch of Oreo cookies. This OMG Chocolate Oreo Cheesecake Brownie Trifle Parfait is a heavenly treat for any chocolate lover!

Ingredients: 1 package chocolate brownie mix. 1 package chocolate pudding mix. 2 cups milk. 1 package cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups whipped cream. 1 package Oreo cookies, crushed. 1/2 cup chocolate chips.

Instructions: Prepare the chocolate brownie mix according to package instructions. Bake the brownies and let them cool completely before cutting into small cubes. In a separate bowl, whisk together the chocolate pudding mix and milk until smooth. Let it set according to package instructions. In another bowl, beat the cream cheese until creamy. Add powdered sugar and vanilla extract, and continue to beat until well combined. Fold in the whipped cream to the cream cheese mixture until smooth and fluffy. In serving glasses or jars, layer the chocolate brownie cubes, chocolate pudding, cream cheese mixture, crushed Oreo cookies, and chocolate chips. Repeat the layers until the glasses are filled, ending with a dollop of whipped cream on top. Garnish with additional crushed Oreo cookies and chocolate chips. Refrigerate for at least 2 hours before serving to allow the flavors to meld. Serve chilled and enjoy the decadent layers of chocolatey goodness!

Prep Time: 30 minutes

Cook Time: 20 minutes

minpro elite training

[illripyourthroat]

Indulge in a luxurious dish of shrimp fettuccine bathed in a creamy hard cider sauce. This recipe combines succulent shrimp with a rich sauce made from hard cider, heavy cream, and Parmesan cheese, resulting in a decadent pasta dish that's perfect for any occasion.

Ingredients: 8 oz fettuccine pasta. 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 4 cloves garlic, minced. 1 cup hard cider. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set it aside. Use hard cider to clean out the pan and scrape up any browned bits that are stuck there. Be sure to add the Parmesan cheese and heavy cream. Bring to a simmer and cook for about 5 minutes, or until the sauce gets a little thicker. Put the cooked fettuccine back in the pan with the cooked shrimp. Sprinkle the sauce over everything and toss it all together. Add pepper and salt to taste. Serve hot with chopped parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

celebrating river phoenix

[illripyourthroat]

Indulge in the tropical flavors of this Coconut Parfait with layers of homemade coconut pudding, airy whipped cream, and a crunchy macadamia nut crumble. A delightful dessert that brings a taste of paradise to your palate.

Ingredients: 1 can 14 oz coconut milk. 1/2 cup sugar. 1/4 cup cornstarch. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup whipped cream. 1/2 cup macadamia nuts, chopped. 2 tablespoons unsalted butter, melted. 2 tablespoons brown sugar. 1 cup granola optional, for layering.

Instructions: In a saucepan, whisk together coconut milk, sugar, cornstarch, and salt over medium heat until well combined. Bring the mixture to a simmer, stirring constantly until it thickens. Remove from heat and stir in vanilla extract. Allow it to cool to room temperature. In a separate bowl, mix together chopped macadamia nuts, melted butter, and brown sugar to create the crumble. Toast in a skillet over medium heat until golden brown. Set aside to cool. Once the coconut pudding has cooled, layer the parfait glasses with alternating spoonfuls of coconut pudding, whipped cream, and macadamia nut crumble. Add granola between the layers if desired. Repeat the layering until the glasses are filled, finishing with a dollop of whipped cream and a sprinkle of macadamia nut crumble on top. Chill the parfaits in the refrigerator for at least 2 hours before serving. Serve chilled and enjoy the delicious Coconut Parfait with Macadamia Nut Crumble!

Prep Time: 20 minutes

Cook Time: 10 minutes

Color Fun Dogs

[illripyourthroat]

Experience the rich and aromatic flavors of coffee brewed with the Walnut Pour Over Coffee Maker Stand by Clive Coffee. This method highlights the natural sweetness and unique character of your favorite beans.

Ingredients: 20g coarsely ground coffee beans. 350ml hot water 200F/93C. Walnut Pour Over Coffee Maker Stand.

Instructions: Place the Walnut Pour Over Coffee Maker Stand on a stable surface. Boil water and let it cool slightly to 200F/93C. Place a paper filter in the pour over cone on the stand. Add the coarsely ground coffee into the filter. Slowly pour a small amount of hot water about 50ml over the coffee grounds to wet them. Allow it to bloom for 30 seconds. Slowly pour the remaining hot water over the coffee grounds in a circular motion, maintaining an even flow. Allow the coffee to drip into a carafe or cup below. Once the dripping slows down, remove the pour over cone and discard the grounds. Serve your delicious walnut pour over coffee and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

brian clay

[illripyourthroat]

Indulge in the rich flavors of this Beef Ragu Lasagna - Razzle Dazzle Life! Layers of hearty beef ragu sauce, tender lasagna noodles, and gooey melted cheese come together to create a comforting and satisfying meal that will dazzle your taste buds.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 2 tablespoons tomato paste. 1/2 cup red wine optional. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 12 lasagna noodles, cooked according to package instructions. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley.

Instructions: In a big pan, cook the ground beef over medium-low heat until it turns brown. Put the onion and garlic in the pan and cook them until they get soft. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. If you want to use red wine, do so now. Stir the sauce every once in a while for 20 to 30 minutes, or until it gets thick. Before you start cooking, heat the oven to 375F 190C. Put a little bit of the beef ragu sauce in the bottom of a 9x13 square dish. Add cooked lasagna noodles on top of the sauce. Put some of the beef ragu sauce on top of the noodles, and then add some mozzarella and Parmesan cheese on top of that. Put another layer of ingredients on top of the last one until all of the ingredients are used up. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. After the lasagna has cooled for a few minutes, add chopped parsley on top and serve.

Prep Time: 30 minutes

Cook Time: 35 minutes

suanjaya kencut

[illripyourthroat]

This low-carb Greek lemon chicken soup is light, refreshing, and full of flavor. The combination of tangy lemon juice, tender chicken, and fresh parsley creates a comforting bowl of soup that's perfect for any occasion. Plus, it's low in carbs and calories, making it a guilt-free option for those watching their intake.

Ingredients: 4 cups chicken broth. 1/2 cup cooked shredded chicken breast. 2 large eggs. 1/4 cup lemon juice. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Slowly bring the chicken broth to a boil in a pot over medium-low heat. Whisk the eggs and lemon juice together in a bowl until they are well mixed. Pour the egg mixture into the hot broth slowly while stirring all the time to make ribbons of cooked egg. Mix the chicken breast shreds into the soup by stirring them in. Add pepper and salt to taste. Keep the soup on low heat for another 5 to 10 minutes, stirring every now and then, until it's fully heated through. Take the soup off the heat and add the chopped parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

noiseredux installed

[illripyourthroat]

The sweet barbecue sauce, salty beef, and crispy bacon in these BBQ Bacon Onion Beef Balls go together perfectly. When grilled to perfection, they're a tasty and fun dish to bring to a barbecue.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup finely chopped onions. 1/4 cup cooked and crumbled bacon. 1/4 cup barbecue sauce. 1 tsp garlic powder. 1/2 tsp black pepper. 1/2 tsp salt. 1/4 cup shredded cheddar cheese. Wooden skewers, soaked in water.

Instructions: Warm up the grill over medium-high heat. Put ground beef, breadcrumbs, chopped onions, crumbled bacon, barbecue sauce, garlic powder, black pepper, salt, and shredded cheddar cheese in a large bowl. Combine well. Cut the mixture into pieces about the size of golf balls and roll them into balls. Put the beef balls on the wet wooden skewers, making sure there is space between each one. Put the skewers on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over every so often, until the beef balls are cooked all the way through and have a nice char. For extra flavor, brush more barbecue sauce on the beef balls during the last 5 minutes of cooking. Once the skewers are done, take them off the grill and let them rest for a few minutes. You can serve your favorite sides with the BBQ Bacon Onion Beef Balls that are on skewers. Have fun eating your tasty BBQ creation!

Prep Time: 20 minutes

Cook Time: 15 minutes

betty petite

[illripyourthroat]

Indulge in the deliciousness of Sweet Pork Enchilada Stacks, Cafe Rio Style. This flavorful enchilada casserole features tender shredded pork, layered with corn tortillas and gooey Monterey Jack cheese. A perfect balance of sweet and savory, it's a delightful dish that will leave you craving more.

Ingredients: 2 lbs pork roast or pork tenderloin. 1 cup brown sugar. 1 10 oz can red enchilada sauce. 1 cup cola. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 12-16 small corn tortillas. 3 cups shredded Monterey Jack cheese. Chopped fresh cilantro for garnish. Sour cream optional, for serving. Salsa optional, for serving.

Instructions: Place the pork roast or tenderloin in a slow cooker. In a bowl, mix brown sugar, enchilada sauce, cola, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and pepper. Pour this mixture over the pork. Cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork. Shred the cooked pork and stir it in the flavorful sauce. Preheat the oven to 375F 190C. In a baking dish, layer corn tortillas, shredded pork, and shredded Monterey Jack cheese. Repeat the layers, finishing with a layer of cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro and serve the Sweet Pork Enchilada Stacks hot. Optional: Serve with sour cream and salsa on the side.

Prep Time: 20 minutes

Cook Time: 8 minutes

German Fest

[illripyourthroat]

This burger has chili in it, fresh vegetables, cheese, and a spicy kick that will take you back to California.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 2 tbsp chili powder. 1 tsp cumin. Salt and pepper to taste. 4 burger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced red onions. Sliced avocado. Pickled jalapeos. Mayonnaise. Ketchup.

Instructions: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat. Add diced onions and minced garlic to the skillet. Cook until onions are translucent. Stir in kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for 15-20 minutes. While the chili simmers, split the burger buns and toast them. Place a slice of cheddar cheese on each burger bun bottom and melt it in the oven or on the skillet. Assemble the burgers: spread mayonnaise and ketchup on the top bun. Place lettuce leaves on the bottom bun, followed by the chili mixture, sliced tomatoes, red onions, avocado, and pickled jalapeos. Place the cheesy bun on top, and your California Chili Burger is ready to serve! Serve with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

st. paul's

[illripyourthroat]

These slow cooker chicken gyros are packed with Mediterranean flavors and are incredibly easy to make. Let your slow cooker do the work for you while you enjoy tender, flavorful chicken for a delicious gyro feast.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 lemon, juiced. 2 tsp dried oregano. 1 tsp dried thyme. 1 tsp paprika. 1/2 tsp ground cumin. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup chicken broth.

Instructions: Place chicken breasts in the slow cooker. In a small bowl, mix together onion, garlic, lemon juice, oregano, thyme, paprika, cumin, salt, and pepper. Pour the mixture over the chicken. Add chicken broth to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Once chicken is cooked, shred it using two forks. Serve chicken gyros in pita bread with desired toppings such as tzatziki sauce, tomatoes, cucumbers, and lettuce.

Prep Time: 10 minutes

Cook Time: 240 minutes

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