Jctscns

Indo Paranormal - Cascadian Group - Plankes-Projects - 2nd International Conference Social Sciences And Humanities - Jenny

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Indulge in the delightful flavors of a classic creamsicle with a caffeinated twist. This Orange Creamsicle Cold Brew combines the refreshing taste of cold brew coffee with creamy milk, zesty orange syrup, and a hint of vanilla. Perfect for a sunny day or anytime you crave a sweet, citrusy pick-me-up.

Ingredients: 1 cup cold brew coffee. 1/4 cup milk. 2 tablespoons orange syrup. 1 tablespoon vanilla extract. Ice cubes. Orange slices for garnish. Whipped cream optional, for garnish.

Instructions: Put cold brew coffee, milk, orange syrup, and vanilla extract in a glass. Make sure to stir everything together well. Put ice cubes in the glass. If you want, you can decorate it with orange slices and whipped cream. Enjoy! Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

Clearcreek Chapel Elders Resolution

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Jam Cham Pops are a fun, alcoholic treat that are great for summer parties. In the form of a refreshing popsicle, they mix the tastes of raspberry, lemon, and vodka.

Ingredients: 2 oz vodka. 1 oz raspberry liqueur. 1 oz lemon juice. 1 oz simple syrup. Raspberries and lemon slices for garnish.

Instructions: Put ice in a shaker and add vodka, raspberry liqueur, lemon juice, and simple syrup. Make sure to shake it well until it's cold. Pour the mixture through a strainer into popsicle molds. Put lemon slices and raspberries on top of each mold to make it look nice. Freeze until solid, which usually takes 4 to 6 hours. Take them out of the molds to serve, and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Chula Vista  Quilters Guild

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Indulge in the creamy goodness of homemade ice cream infused with real vanilla bean and studded with chocolate chips. This classic treat is perfect for capturing sweet moments and creating lasting memories.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split lengthwise and seeds scraped out. 4 large egg yolks. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: In a saucepan, heat the heavy cream, whole milk, sugar, and vanilla bean seeds and pod over medium heat until it just begins to simmer, stirring occasionally. In a separate bowl, whisk the egg yolks and salt until well combined. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining cream mixture, stirring constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. During the last minute of churning, add the chocolate chips to evenly distribute them throughout the ice cream. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours until firm. Serve scoops of the ice cream in cones or bowls and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Blackwater Cockapoos

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With a hint of heat from the sriracha sauce, this Vegan Thai Pineapple Fried Rice is a great mix of sweet and savory tastes. This dish is colorful and filling, making it perfect for a quick dinner during the week or on the weekend.

Ingredients: 2 cups cooked rice. 1 cup pineapple chunks. 1/2 cup chopped bell peppers. 1/2 cup chopped carrots. 1/4 cup chopped green onions. 1/4 cup cashews. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil.

Instructions: Put vegetable oil in a big pan or wok and heat it over medium-high heat. Put in the minced garlic and cook for one minute, until the garlic smells good. Put in the chopped carrots and bell peppers. Cook for two to three minutes, until the carrots and peppers are just starting to get soft. Add the cashews, pineapple chunks, and cooked rice. Go on and cook for two more minutes. Put in sesame oil, soy sauce, and sriracha sauce. Mix things together well. Add two to three more minutes of cooking and keep going until everything is hot. After taking it off the heat, add the chopped green onions and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Intergalactic Junkyard

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Indulge in the flavors of Italy with this classic Muffuletta sandwich. Layers of Italian meats and cheeses are stacked with a zesty olive salad, creating a delicious and satisfying meal.

Ingredients: 1 large round loaf of Italian bread. 1/2 cup olive salad store-bought or homemade. 8 slices Genoa salami. 8 slices ham. 8 slices provolone cheese. 8 slices mortadella. 8 slices mozzarella cheese. 1/2 cup roasted red peppers, sliced. 1/2 cup marinated artichoke hearts, sliced. 1/4 cup red wine vinegar. 1/4 cup extra-virgin olive oil. 1 teaspoon dried oregano. Salt and black pepper, to taste.

Instructions: Cut the Italian bread in half horizontally, creating a top and bottom half. In a small bowl, whisk together red wine vinegar, extra-virgin olive oil, dried oregano, salt, and black pepper to create a vinaigrette. Brush the vinaigrette on both cut sides of the bread. Spread olive salad on the bottom half of the bread. Layer Genoa salami, ham, provolone cheese, mortadella, mozzarella cheese, roasted red peppers, and marinated artichoke hearts on top of the olive salad. Place the top half of the bread over the layered ingredients to form a sandwich. Wrap the Muffuletta tightly in plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Slice into wedges and serve chilled. Enjoy this classic Muffuletta sandwich, packed with layers of Italian meats, cheeses, and flavorful olive salad!

Prep Time: 20 minutes

Cook Time: 0 minutes

Kirdemets

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Indulge in the sweet and gooey goodness of caramel apples without the guilt! These keto-friendly caramel apples are perfect for satisfying your cravings while sticking to your low-carb lifestyle.

Ingredients: 6 small Granny Smith apples. 1 cup almond butter. 1/2 cup coconut oil. 1/2 cup powdered erythritol. 1 tsp vanilla extract. 1/2 tsp sea salt. 1/4 cup chopped nuts optional.

Instructions: Make sure the apples are clean and dry. Put a skewer or popsicle stick into the end of each apple stem. Put almond butter, coconut oil, powdered erythritol, vanilla extract, and sea salt in a bowl that can go in the microwave. In 30-second intervals, heat until melted and well mixed. Dip each apple into the caramel mix and make sure they are all covered. Let the extra caramel run off. You can roll the apples in chopped nuts if you want to. Put the apples on a baking sheet lined with parchment paper. Let them set in the fridge for at least 30 minutes. After they're done, you can eat your keto caramel apples as a tasty treat.

Prep Time: 15 minutes

Cook Time: 5 minutes

Aubergine Juice

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You can't stop tasting these Crispy Southwest Chicken Wraps. They are a filling meal. With southwestern spices, the crispy chicken comes with fresh vegetables, cheese, and creamy sauces. It's all wrapped up in a soft tortilla.

Ingredients: 2 boneless, skinless chicken breasts, pounded thin. 1/2 cup all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/4 cup vegetable oil. 4 large flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup salsa.

Instructions: In a shallow dish, mix together flour, salt, pepper, chili powder, cumin, and garlic powder. Coat each chicken breast in the flour mixture, shaking off any excess. In a large skillet, heat vegetable oil over medium-high heat. Add chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and let it rest for a few minutes before slicing it thinly. To assemble the wraps, lay out the tortillas and divide the shredded lettuce, diced tomatoes, shredded cheddar cheese, chopped cilantro, and sliced chicken among them. Top each wrap with sour cream and salsa. Fold in the sides of the tortillas, then roll them up tightly into wraps. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Squash Topfit

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Indulge in the rich flavors of Tiramisu with these delightful cake pops. Perfect for any occasion!

Ingredients: 1 package of chocolate cake mix. 1 cup brewed espresso, cooled. 1/4 cup coffee liqueur. 1/2 cup mascarpone cheese. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 package of white candy melts. Cocoa powder for dusting.

Instructions: As directed on the package, bake the chocolate cake and allow it to cool completely. In a large bowl, crumble the cooled cake into fine crumbs. Combine the coffee liqueur and the brewed espresso in a small bowl. To the cake crumbs, add the espresso mixture, mascarpone cheese, powdered sugar, and vanilla extract. Blend until thoroughly blended. Form the mixture into tiny cake balls and arrange them on a tray covered with parchment paper. As directed on the package, melt the white candy melts. Each lollipop stick should have its tip dipped into the melted candy melts before being inserted into the cake balls. Make sure every cake ball is completely covered by dipping it into the melted candy melts. Let extra run off. Reposition the coated cake pops onto the tray lined with parchment paper and allow them to set. Dust the tops with cocoa powder just before the candy coating solidifies. After the Tiramisu Cake Pops have completely set, savor them!

Prep Time: 30 minutes

Cook Time: 15 minutes

Petrus Kirkemus

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Indulge in these decadent Chocolate Hazelnut Torte Cupcakes with a luscious Salty Date Caramel drizzle. They are not only vegan but also gluten-free, making them a delightful treat for everyone.

Ingredients: 1 cup hazelnut meal. 1/2 cup almond flour. 1/3 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup pure maple syrup. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp sea salt. 1/2 cup chopped dates. 1/4 cup canned full-fat coconut milk. 1/4 tsp sea salt for caramel. 1/2 cup dairy-free chocolate chips for drizzling. Chopped hazelnuts for garnish. Cacao nibs for garnish.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the cocoa powder, coconut sugar, melted coconut oil, maple syrup, almond milk, vanilla extract, baking soda, and 1/4 tsp sea salt in a bowl and mix them together. Mix everything together well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Now take them out of the oven and let them cool down all the way. Get the salty date caramel ready while the cupcakes cool. Cut up the dates and put them in a small saucepan. Add the canned coconut milk and 1/4 tsp of sea salt. Over low heat, stir the mixture often until the dates soften and it gets thicker, which should take about 5 to 7 minutes. Take it off the heat and let it cool down a bit. After the cupcakes and caramel have cooled, pour the caramel over them. Mix the dairy-free chocolate chips with water and pour it over the caramel. Add cacao nibs and chopped hazelnuts as a garnish. Wait until the chocolate is set to serve it. Have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

Jessi Pagel

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This Paleo-friendly kale salad is not only delicious but also packed with nutrients. The combination of kale, almonds, cranberries, and a tangy dressing creates a burst of flavors that will truly blow your mind. It's perfect as a side dish or a light meal.

Ingredients: 4 cups of kale leaves, stems removed and chopped. 1/4 cup of sliced almonds. 1/4 cup of dried cranberries. 1/4 cup of diced red onion. 1/4 cup of diced cucumber. 2 tablespoons of extra-virgin olive oil. 1 tablespoon of apple cider vinegar. 1 teaspoon of honey optional for sweetness. Salt and pepper to taste. 1/4 cup of grilled chicken breast optional, for added protein.

Instructions: Diced red onion, diced cucumber, chopped kale, sliced almonds, and dried cranberries should all be combined in a big bowl. To make the dressing, combine the extra virgin olive oil, apple cider vinegar, honey if using, salt, and pepper in a small bowl. Drizzle the kale salad with the dressing, tossing to ensure that all the ingredients are evenly coated. To allow the flavors to mingle and the kale to soften, let the salad sit for about ten minutes. Add grilled chicken breast for extra protein if you'd like. Present the incredible kale salad right away, and savor!

Prep Time: 15 minutes

Cook Time: 0 minutes

Nagomi Hibachi

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Elevate your BBQ experience with this Creamy Cashew Cool Celery Dip. The rich, nutty flavor of cashews combined with zesty lemon and fresh herbs creates a refreshing dip that perfectly complements the crispness of celery. Ideal for warm gatherings and outdoor grilling events.

Ingredients: 1 cup raw cashews, soaked and drained. 1/2 cup water. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup fresh parsley, chopped. 4 celery stalks, cut into sticks for dipping.

Instructions: In a blender, combine soaked cashews, water, lemon juice, minced garlic, onion powder, salt, and black pepper. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Transfer the cashew mixture to a bowl and stir in chopped parsley. Refrigerate the dip for at least 30 minutes to allow flavors to meld. Serve the creamy cashew dip chilled with celery sticks for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Tribal Fusion Gypsy Dance

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A tasty burger that was based on Flint Lockwood's food creations from "Cloudy with a Chance of Meatballs." This burger tastes great and is great for a hearty meal.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup ketchup. 1/4 cup mustard. 4 burger buns. 4 slices of cheese. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Put breadcrumbs, diced onions, salt, and pepper in a bowl. Add the ground beef with them. Make 4 burgers out of the mix. Set the grill or pan on medium-high heat. For about 4 to 5 minutes on each side, or until done to your liking, cook the patties. Each patty should have a slice of cheese added to it in the last minute of cooking. Cover and let the cheese melt. For one or two minutes, toast the burger buns on the grill. Put ketchup and mustard on both halves of the bun. On the bottom bun, put lettuce leaves and tomato slices. Cover the vegetables with the cooked patty and melt the cheese on top of it. Place small pieces of pickles on top of the patty, and then place the other half of the bun on top of that. Enjoy your Mega Meaty Burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Fran The Dog Walker

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There is an old Italian pasta dish called linguine alle Vongole that is made with linguine pasta, garlic, white wine, and parsley. It's classy and simple, great for a fancy dinner or a cozy night in.

Ingredients: 1 pound linguine pasta. 2 tablespoons olive oil. 4 cloves garlic, thinly sliced. 1/2 teaspoon red pepper flakes. 2 pounds littleneck clams, scrubbed. 1/2 cup dry white wine. 1/2 cup chopped fresh parsley. Salt, to taste. Black pepper, to taste. Lemon wedges, for serving.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cook until fragrant, about 1 minute. Add clams to the skillet and pour in white wine. Cover and cook until clams open, about 5-7 minutes. Discard any unopened clams. Add cooked linguine to the skillet with the clams. Toss to combine and coat the pasta with the sauce. Season with salt and black pepper to taste. Stir in chopped parsley. Serve Linguine alle Vongole hot, garnished with lemon wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

Northern High School Guidance

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Enjoy the comforting goodness of mashed potatoes without gluten or dairy. This creamy vegan recipe, adapted from The Blender Girl, incorporates nutritious ingredients for a delicious and satisfying side dish.

Ingredients: 6 medium Yukon Gold potatoes, peeled and quartered. 4 cloves garlic, peeled. 1/2 cup unsweetened almond milk. 2 tablespoons olive oil. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon sea salt, plus more to taste. 1/4 teaspoon black pepper, plus more to taste. Fresh chives, chopped, for garnish optional.

Instructions: Place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and garlic, then transfer them to a large bowl or the bowl of a stand mixer. Add the almond milk, olive oil, nutritional yeast, lemon juice, sea salt, and black pepper to the potatoes and garlic. Mash the potatoes and garlic with a potato masher or beat with the stand mixer until smooth and creamy. Season with additional salt and pepper to taste. Transfer the mashed potatoes to a serving bowl and garnish with chopped chives, if desired. Serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Texas State Shuffleboard Association

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Indulge in the rich flavors of coffee and chocolate with this delicious Coffee Ice Cream Cake. It's the perfect dessert for coffee lovers, combining a crunchy chocolate cookie crust with creamy coffee ice cream and a fluffy whipped cream topping.

Ingredients: 2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1.5 quarts coffee ice cream. 1/2 cup strong brewed coffee, cooled. 1/4 cup coffee liqueur optional. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Chocolate shavings or cocoa powder for garnish.

Instructions: In a bowl, mix the chocolate cookie crumbs, melted butter, and sugar. Crust: Press the mix into the bottom of a 9-inch springform pan. Freeze the crust for about 15 minutes to make it firm. Melt some of the coffee ice cream in a different bowl, then mix in the brewed coffee and coffee liqueur, if you're using it. Cover the crust in the pan with the coffee ice cream mixture. Put plastic wrap over the pan and freeze for at least 4 hours, or until the food is firm. To serve, whip the heavy cream with vanilla extract, powdered sugar, and air until stiff peaks form. Take the cake out of the freezer and use care to take it out of the springform pan. Cover the ice cream cake with the whipped cream. Add chocolate shavings or cocoa powder as a garnish. Cut and serve. Have fun!

Prep Time: 30 minutes

Cook Time: 0 minutes

Lucky Border

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This Detox Lunch Wrap with Sunflower Seed Spread is full of healthy, fresh vegetables and a creamy spread. It's the perfect meal for when you want something light and filling. The sunflower seed spread gives it a rich, savory taste and healthy fats. The large amount of vegetables gives you vitamins and minerals that your body needs for detoxification and good health in general.

Ingredients: 1 cup sunflower seeds, soaked overnight. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 1 clove garlic, minced. Salt and pepper to taste. 4 large whole grain wraps. 2 cups mixed greens. 1 cucumber, thinly sliced. 1 carrot, julienned. 1 avocado, sliced. 1/2 cup alfalfa sprouts.

Instructions: In a food processor, blend soaked sunflower seeds, lemon juice, nutritional yeast, garlic, salt, and pepper until smooth to make the sunflower seed spread. Lay out the whole grain wraps and spread each with an equal amount of sunflower seed spread. Layer mixed greens, cucumber slices, carrot, avocado, and alfalfa sprouts evenly over each wrap. Roll up the wraps tightly, folding in the sides as you go. Slice each wrap in half and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Agen Judi Bola Terpercaya

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Cake ball cookies are a delightful treat that repurposes leftover cake into bite-sized, beautifully decorated sweets. They are perfect for parties, celebrations, or simply satisfying your sweet cravings.

Ingredients: 2 cups crumbled cake any flavor. 1/2 cup frosting any flavor. 1 cup chocolate chips for melting. Sprinkles or decorations of your choice.

Instructions: In a large bowl, combine the crumbled cake and frosting. Mix until well combined. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Chill the cake balls in the refrigerator for about 30 minutes to firm up. In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth and fully melted. Using a fork or a toothpick, dip each chilled cake ball into the melted chocolate, ensuring it's fully coated. Allow the excess chocolate to drip off. Place the coated cake balls back on the parchment paper and decorate them with sprinkles or other decorations before the chocolate sets. Place the decorated cake balls back in the refrigerator to allow the chocolate to set completely. Once the chocolate is set, your delicious cake ball cookies are ready to be enjoyed! Store the cake ball cookies in an airtight container in the refrigerator.

Prep Time: 20 minutes

Cook Time: 10 minutes

Lei Zhang