Jay the Ebony Simmer

Lisanne Petracca - Musikladen Neubeckum - NY SPBL - Stald Maglebo - Metro Energy Conference

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These Amazing Beef Kofta Kabobs are packed with flavor and are perfect for grilling. They are made with a mixture of ground beef, aromatic spices, and fresh herbs, resulting in tender and juicy kabobs that everyone will love.

Ingredients: 1 lb ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup breadcrumbs. 1 egg. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: The ground beef, chopped onion, minced garlic, fresh parsley, breadcrumbs, and egg should all be put in a large bowl. Salt and pepper should be added along with the ground cumin, coriander, and paprika. Thoroughly mix everything together until it's all well mixed. Form a long shape out of a handful of the mixture and place it on a wooden skewer. Do it again with the rest of the mixture and the skewers. Warm up the grill over medium-high heat. A little oil should be brushed on the kofta kabobs to keep them from sticking. To cook the kabobs, put them on the grill and turn them over a few times during the 810 minutes until they are browned and done. You can use any sauce or dip you like on top of the Amazing Beef Kofta Kabobs. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

PVMS Geography

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A quick and flavorful Indian lamb curry stirfry that's perfect for busy weeknight dinners. Tender lamb slices are cooked with aromatic spices, onions, tomatoes, and yogurt to create a delicious and satisfying dish.

Ingredients: 500g lamb, thinly sliced. 2 onions, finely chopped. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 2 tomatoes, diced. 1/2 cup yogurt. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1 teaspoon garam masala. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large pan, heat the vegetable oil over medium heat. After adding the cumin seeds, give them a brief moment to sizzle. When the onions are golden brown, add the chopped onions and saut. Add the grated ginger and minced garlic, and cook for one to two minutes, or until fragrant. Slices of lamb should be added and cooked until browned all over. Stir in garam masala, turmeric powder, and coriander powder. To evenly coat the lamb with the spices, give it a good stir. Cook the diced tomatoes until they become tender and release their juices. After adding the yogurt, simmer the lamb for ten to fifteen minutes, stirring now and then, until the curry thickens and the lamb is cooked through. To taste, add salt and pepper for seasoning. Before serving, garnish with fresh cilantro leaves. Serve hot with naan bread or rice.

Prep Time: 15 minutes

Cook Time: 30 minutes

CFBL Gala

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The ground pork, Napa cabbage, and fragrant spices in these Chinese dumplings make them taste great. They are served with a homemade sweet chili sauce that adds the perfect balance of sweet and spicy flavors. You can steam, boil, or pan-fry these dumplings to make a tasty meal or appetizer.

Ingredients: 1 pound ground pork. 2 cups finely chopped Napa cabbage. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 2 green onions, finely chopped. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 package round dumpling wrappers. For the Sweet Chili Sauce:. 1/2 cup sweet chili sauce. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon sugar. 1/2 teaspoon crushed red pepper flakes adjust to taste. 1 clove garlic, minced.

Instructions: In a large mixing bowl, combine the ground pork, chopped Napa cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly distributed. Take a dumpling wrapper and place about 1 tablespoon of the pork mixture in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, then pinch the edges to seal the dumpling. You can pleat the edges for a decorative touch if desired. Repeat this process with the remaining wrappers and filling until all the dumplings are formed. To cook the dumplings, you can either steam, boil, or pan-fry them according to your preference. Here's how to pan-fry them: Heat a non-stick skillet over medium-high heat and add a couple of tablespoons of oil. Place the dumplings in the skillet, making sure they're not touching each other. Cook for 2-3 minutes or until the bottoms are golden brown. Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Reduce the heat to low and steam the dumplings for about 5-7 minutes or until the wrappers are translucent and the filling is cooked through. While the dumplings are cooking, prepare the sweet chili sauce. In a small bowl, combine the sweet chili sauce, rice vinegar, soy sauce, sesame oil, sugar, crushed red pepper flakes, and minced garlic. Mix well. Once the dumplings are cooked, serve them hot with the homemade sweet chili sauce for dipping.

Prep Time: 30 minutes

Cook Time: 15 minutes

Welcome to Miss Bosellos Class

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Make this delicious spread with fresh oranges, lemon, and honey, known as Paleo orange marmalade. Compared to traditional marmalade, this is a healthier option because it is devoid of additives and refined sugar.

Ingredients: 4 large oranges. 1 lemon. 1 cup honey. 1/2 cup water.

Instructions: Thoroughly wash the lemon and oranges. Slice the lemon and oranges thinly, taking care to remove any seeds. Put the orange slices, lemon, honey, and water in a saucepan. Over medium heat, bring the mixture to a boil while stirring from time to time. Turn down the heat to low and simmer, stirring from time to time, until the mixture thickens and takes on the consistency of jam, 45 to 60 minutes. Remove from the heat and allow to cool slightly once thickened. Before putting the marmalade in the refrigerator, transfer it into sterile jars, seal them tightly, and allow them to cool completely. Savor your homemade Paleo orange marmalade with your preferred Paleo-acceptable crackers or bread!

Prep Time: 15 minutes

Cook Time: 60 minutes

1967 American Motors Rambler Rebel

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Enjoy these tasty low-carb raspberry coconut cream popsicles as a treat without feeling bad about it. They taste great and are full of fruity and creamy coconut goodness!

Ingredients: 1 cup fresh raspberries. 1 can full-fat coconut milk. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/4 cup unsweetened shredded coconut.

Instructions: In a blender, combine raspberries, coconut milk, erythritol, and vanilla extract. Blend until smooth. Stir in shredded coconut. Pour mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until firm. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Catalogo en Mexico

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It's a different take on pancakes to make these Vegan Lentil Pate Pancakes. They taste great, are high in protein, and are great for a hearty breakfast or brunch. The lentil pate gives them a great earthy taste, and they are vegan too!

Ingredients: 1 cup red lentils, cooked and drained. 1/2 cup oats. 1/4 cup nutritional yeast. 1/4 cup finely chopped onion. 1/4 cup chopped fresh parsley. 1 tsp garlic powder. 1/2 tsp cumin powder. Salt and pepper to taste. 1/2 cup water adjust as needed. 2 tbsp olive oil for cooking.

Instructions: Red lentils that have been cooked, oats, nutritional yeast, chopped onion, fresh parsley, garlic powder, cumin powder, salt, and pepper should all be put into a food processor. Mix everything together until it's smooth. If it's too thick, slowly add water until it's the consistency of pancake batter. With the pan on medium heat, add a little olive oil to the bottom to make it nonstick. Put pancakes on the pan by pouring a ladleful of the lentil pate mixture on it. Use the back of the ladle to make pancake shapes out of the mixture. During cooking, turn them over three to four times and keep going until they are golden brown and fully cooked. Add your favorite vegan toppings to your hot Vegan Lentil Pate Pancakes, like avocado slices, vegan cream cheese, or salsa. Enjoy your tasty pancakes that are full of protein!

Prep Time: 15 minutes

Cook Time: 15 minutes

Jyotiri Maye

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This Slow Cooker Apricot Curry Chicken is a delicious gluten-free dish that combines the sweetness of apricot preserves with the savory flavors of curry and soy sauce. It's easy to prepare and perfect for a comforting meal any day of the week.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup apricot preserves. 1/4 cup gluten-free soy sauce. 2 tablespoons curry powder. 1 teaspoon minced garlic. 1 teaspoon grated ginger. 1/2 teaspoon ground cumin. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: Put the soy sauce, curry powder, minced garlic, grated ginger, ground cumin, cayenne pepper, salt, and pepper in a small bowl. Mix the ingredients together. Cook the chicken breasts on low for a long time. Spread the chicken out evenly as you pour the apricot curry mixture over it. When the chicken is done, cover it and cook on low for 4 to 5 hours or high for 2 to 3 hours. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. Put the chicken back in the slow cooker and stir it around to coat it with the sauce. If you want, you can top the apricot curry chicken with chopped fresh cilantro before serving it over cooked rice or quinoa.

Prep Time: 15 minutes

Cook Time: 240 minutes

Funny Aladdin

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This Stir-Fried Chicken with Chinese Garlic Sauce is a delicious and savory dish that's quick and easy to prepare. The garlic sauce adds a rich and flavorful twist to the classic stir-fry, making it perfect for a quick weeknight dinner.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon brown sugar. 1/2 teaspoon sesame oil. 1/4 teaspoon red pepper flakes optional. 1 cup broccoli florets. 1 cup sliced bell peppers. 1 cup sliced carrots. Cooked rice, for serving.

Instructions: Combine the soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes if using in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. To the heated skillet, add the chopped garlic and the chicken slices. Stir-fry the chicken for 34 minutes, or until it begins to brown and lose its pink color. After taking the chicken out of the skillet, set it aside. To the skillet, add one more tablespoon of vegetable oil. Stir in the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. After the chicken has finished cooking, add the vegetables and sauce to the skillet. Stir-fry for a further two to three minutes, or until thoroughly heated and well coated. Over cooked rice, serve the stir-fried chicken with Chinese garlic sauce. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wheelers Well RM

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Indulge in a creamy and flavorful risotto bursting with the freshness of spring asparagus, all made effortlessly in the slow cooker.

Ingredients: 1 cup Arborio rice. 3 cups vegetable broth. 1/2 cup dry white wine. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces. 1/2 cup grated Parmesan cheese. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a pan and heat it over medium-low heat. For about three to four minutes, until the onions and garlic are soft, add them. Add the garlic and onion mixture to the slow cooker. Salt and pepper should be added to the slow cooker along with the vegetable broth and white wine. Use a stir to mix. Cover and cook on low for two to three hours, or until the rice is soft. Add the asparagus pieces in the last 30 minutes of cooking. When the risotto is done, add the grated Parmesan cheese and mix it in. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 180 minutes

LA BOTTEGA DEI MAGHI edicola

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This vegan banana bread coffee cake is a great way to change up regular banana bread. It's tasty, moist, and great for a breakfast or snack that you can make ahead of time.

Ingredients: 2 ripe bananas, mashed. 1/2 cup plant-based milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chopped walnuts optional. 1/4 cup rolled oats optional, for topping.

Instructions: Set the oven to 350F 175C and heat it up. Either grease or line a baking dish with parchment paper. Put mashed bananas, plant-based milk, maple syrup, melted coconut oil, and vanilla extract in a large bowl. Mix the flour, brown sugar, baking powder, baking soda, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. If you want to, fold in chopped walnuts. Pour the batter into the baking dish that has been set up. If you want, you can sprinkle rolled oats on top. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Let the coffee cake cool down before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 35 minutes

Zeles Hollow Rabbitry

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With the flavors of a classic cheeseburger and the irresistible goodness of bacon, these Bacon-Wrapped Cheeseburger Bites are a tasty and rich snack or appetizer.

Ingredients: 1 lb ground beef. 1/2 cup shredded cheddar cheese. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup ketchup. 1/4 cup mayonnaise. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 slices bacon. Toothpicks.

Instructions: In a bowl, combine the ground beef, shredded cheddar cheese, diced onions, diced pickles, garlic powder, onion powder, salt, and pepper. Mix well. Form small burger patties from the mixture and wrap each patty with a slice of bacon. Secure with toothpicks. Preheat your grill or a skillet over medium-high heat. Place the bacon-wrapped cheeseburger bites on the grill or skillet and cook for about 4-5 minutes on each side, or until the bacon is crispy and the burgers are cooked to your desired level of doneness. In a small bowl, mix together ketchup and mayonnaise to create a dipping sauce. Serve the bacon-wrapped cheeseburger bites with the dipping sauce. Enjoy your delicious Bacon-Wrapped Cheeseburger Bites!

Prep Time: 15 minutes

Cook Time: 10 minutes

Paddock Wood Choral Society

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A refreshing and colorful summer salad featuring ripe peaches, heirloom tomatoes, and a drizzle of balsamic vinaigrette. The addition of crumbled feta cheese adds a creamy and tangy touch to this delightful salad.

Ingredients: 2 ripe peaches, sliced. 2 heirloom tomatoes, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup crumbled feta cheese. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Slice the peaches and heirloom tomatoes and put them in a large bowl. Tear the basil leaves into small pieces and add them to the bowl. Add balsamic vinegar and extra-virgin olive oil to the salad. Add pepper and salt to taste. To mix everything, gently toss it all together. On top of the salad, crumble some feta cheese. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Rebirth

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A hearty and tasty pasta dish with soft meatballs in a rich stroganoff sauce, served over your favorite pasta. Great for a cozy family dinner or a special event.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 tsp garlic powder. Salt and pepper to taste. 2 tbsp olive oil. 1 onion, diced. 8 oz mushrooms, sliced. 2 cloves garlic, minced. 2 tbsp all-purpose flour. 2 cups beef broth. 1 cup sour cream. 12 oz cooked pasta of your choice. Chopped parsley for garnish.

Instructions: Put breadcrumbs, egg, garlic powder, salt, and pepper in a bowl. Add the ground beef and mix it all together. Make meatballs out of it. Warm up a big pan with olive oil over medium-low heat. Put in the meatballs and cook them until all sides are browned. Take it out of the pan and set it aside. Put diced onion and sliced mushrooms in the same pan. Once it's soft, add the minced garlic and cook for one more minute. Add the flour to the vegetables and mix them together. Just a minute or two. Slowly add the beef broth while stirring all the time until the mixture gets thick. Place the meatballs back in the pan and cover. Simmer for 10 to 15 minutes, or until the meat is fully cooked and the sauce has thickened. Add the sour cream and mix it in well. Add pepper and salt to taste. Cook pasta and put meatballs and sauce on top of it. Add chopped parsley as a garnish.

Prep Time: 20 minutes

Cook Time: 30 minutes

Catalogo en Mexico

[jaytheebonysimmer]

This Charred Romaine Salad has a great mix of fresh, bright ingredients and smoky, charred flavors. A mix of tomato, onion, and olives is put on top of grilled romaine hearts, and then a tangy balsamic vinaigrette is drizzled over the top. This salad tastes great, is easy to make, and is full of Mediterranean flavors.

Ingredients: 2 romaine lettuce hearts, halved lengthwise. 2 tablespoons olive oil. Salt and black pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons balsamic vinegar. 2 tablespoons extra-virgin olive oil. 1 teaspoon Dijon mustard. 1 clove garlic, minced. 1/2 teaspoon honey. Fresh basil leaves for garnish.

Instructions: Preheat your grill or a grill pan over medium-high heat. Brush the cut side of the romaine lettuce halves with olive oil and season with salt and pepper. Place the romaine halves on the grill, cut side down, and cook for 2-3 minutes until they char and slightly wilt. Flip and grill for another 1-2 minutes. Remove from the grill and set aside. In a large bowl, combine the cherry tomatoes, red onion, crumbled feta, and Kalamata olives. In a separate small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, Dijon mustard, minced garlic, and honey to make the dressing. Drizzle the dressing over the tomato mixture and toss to combine. Arrange the charred romaine lettuce on a serving platter. Spoon the tomato mixture with dressing over the romaine halves. Garnish with fresh basil leaves. Serve immediately and enjoy your delicious Charred Romaine Salad!

Prep Time: 15 minutes

Cook Time: 5 minutes

40o E1

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A delectable vegan twist on the classic mushroom and haloumi burger. Savory mushrooms paired with salty vegan haloumi create a satisfyingly hearty and flavorful burger experience.

Ingredients: 200g mushrooms, sliced. 200g vegan haloumi, sliced. 2 tbsp olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 tsp smoked paprika. 1/2 tsp cumin. Salt and pepper to taste. 4 vegan burger buns. Lettuce leaves, tomato slices, vegan mayo for garnish.

Instructions: Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned and softened, about 5-7 minutes. Remove mushrooms from the skillet and set aside. In the same skillet, add another tbsp of olive oil. Add sliced onion and minced garlic, saut until onions are translucent. Add smoked paprika, cumin, salt, and pepper, stir to combine. Return the cooked mushrooms to the skillet and toss to coat with the spices. In a separate skillet, cook the sliced vegan haloumi until golden brown on both sides, about 2-3 minutes per side. Toast the burger buns. Assemble the burgz: place lettuce leaves on the bottom bun, followed by mushroom mixture, then haloumi slices, tomato slices, and vegan mayo. Top with the other half of the bun and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Monsur Mansoor

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Cherry Sangria is a delightful twist on the classic Spanish drink, infused with the sweet flavor of cherries and citrus. Perfect for entertaining or a relaxing evening at home, this refreshing beverage is sure to be a hit.

Ingredients: 1 bottle red wine. 1 cup cherry brandy. 1/2 cup orange juice. 1/4 cup simple syrup. 1 cup fresh cherries, pitted. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 2 cups soda water. Ice cubes.

Instructions: In a large pitcher, combine red wine, cherry brandy, orange juice, and simple syrup. Add the sliced oranges, lemons, and limes along with the fresh cherries. Chill the mixture in the refrigerator for at least 2 hours to allow the flavors to meld. Before serving, add soda water and ice cubes to the pitcher. Stir gently to combine. Pour the Cherry Sangria into glasses filled with ice. Garnish with additional cherries and citrus slices if desired. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Western Woodlands

[jaytheebonysimmer]

Indulge in the rich and decadent flavors of this chocolate ganache tart. The buttery crust perfectly complements the smooth and velvety chocolate filling, creating a delightful treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup ice water. 1 cup heavy cream. 8 ounces semisweet chocolate, chopped. 1 teaspoon vanilla extract. Fresh berries, for garnish optional. Powdered sugar, for dusting optional.

Instructions: In a food processor, combine flour, butter, sugar, and salt. Pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 375F 190C. Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the bottom and up the sides of the pan. Trim excess dough. Prick bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake crust for 15-20 minutes or until lightly golden. Remove parchment paper and weights, and bake for an additional 5-10 minutes until fully golden. Let cool completely. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Place chopped chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit for 5 minutes. Stir chocolate mixture until smooth and glossy. Stir in vanilla extract. Pour chocolate ganache into cooled tart shell. Smooth the top with a spatula. Refrigerate tart for at least 2 hours until set. Garnish with fresh berries and dust with powdered sugar before serving, if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes

kine marjan van assche