Ji Young Seo

paulinas barber shop - shaina glass - Providers Day Out - Zage Mojsinje - misfit stream

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gushi

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lincoln oldies station

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czech rally cup

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bar crawl de mayo

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Mishela Gutierrez

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Bucks Youth

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Deviled eggs are a classic appetizer that's perfect for parties and gatherings. They are creamy, tangy, and seasoned just right. These deviled eggs are quick and easy to make, and they always disappear fast!

Ingredients: 6 hard-boiled eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon white vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Paprika for garnish. Chopped fresh chives for garnish.

Instructions: Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork until they are smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Mix until well combined. Spoon or pipe the yolk mixture back into the egg white halves. Garnish with a sprinkle of paprika and chopped fresh chives. Refrigerate for at least 30 minutes before serving. Enjoy your delicious deviled eggs!

Prep Time: 15 minutes

Cook Time: 0 minutes

févaf

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The Coconut Yogurt Chia Parfait is a tasty and healthy choice for breakfast or a snack. The rich and satisfying texture comes from the creamy coconut yogurt mixed with chia seeds. The fresh berries and honey give it a sweet burst. The crunch from the granola and shredded coconut makes every bite a divine experience.

Ingredients: 1 cup of coconut yogurt. 3 tablespoons of chia seeds. 1/2 cup of fresh mixed berries strawberries, blueberries, raspberries. 2 tablespoons of honey or maple syrup. 1/4 cup of granola. 1/4 cup of shredded coconut. A handful of mint leaves for garnish.

Instructions: In a mixing bowl, combine the coconut yogurt and chia seeds. Stir well to combine. Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight, to allow the chia seeds to thicken the yogurt. In serving glasses or bowls, start with a layer of the coconut yogurt and chia seed mixture. Add a layer of fresh mixed berries on top of the yogurt layer. Drizzle honey or maple syrup over the berries for sweetness. Add another layer of the yogurt and chia mixture on top of the berries. Sprinkle granola on the top layer for a delightful crunch. Finish by sprinkling shredded coconut over the granola. Garnish with fresh mint leaves for a burst of freshness. Serve immediately and enjoy your Coconut Yogurt Chia Parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

akeldama records

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Nothing beats the warmth and comfort of a hearty Italian seafood stew on a cold winter night. This rich and flavorful dish combines a variety of fresh seafood with fragrant herbs and tomatoes, simmered to perfection.

Ingredients: 500g mixed seafood such as shrimp, mussels, squid, and clams. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 can 400g diced tomatoes. 1/2 cup dry white wine. 2 cups fish or vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, saut until softened. Stir in diced tomatoes, white wine, broth, oregano, and basil. Bring to a simmer. Add mixed seafood and season with salt and pepper. Cover and simmer for 8-10 minutes, or until seafood is cooked through. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

International Conference on Electrical, Electronic and Systems Engineering

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The famous Hook Burger will take you back to Los Angeles in your mouth. It's a traditional burger made with great ingredients and a special mix of flavors that will make you happy.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup shredded lettuce. 4 slices of cheddar cheese. 4 burger buns. Salt and pepper to taste. Ketchup and mustard for topping.

Instructions: Put the breadcrumbs, diced onions, ground beef, and a pinch of salt and pepper in a bowl. Make 4 burger patties of the same size out of the mixture. Set your grill or skillet on the stove to medium-high heat to get it ready. Put the burger patties on the grill or in a skillet. Cook 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 top of each patty in the last minute of cooking and cover to melt the cheese. Toast the burger buns a little on the grill or in a toaster while the burgers are cooking. The bottom bun should have ketchup and mustard on it. Then put a burger patty on top of it. On top of the patty, put diced pickles and shred lettuce. After you put the top bun on top of the stack, your Hook Burger is ready to be served. Have your favorite sides with your tasty Hook Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

mar thoma liberal catholic church

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Made with ingredients that are compliant, this Paleo Red Curry Chicken is a spicy and flavorful dish with Thai influences. Tender chicken, smooth coconut milk, and vibrant veggies, all enhanced with the tastes of red curry paste, come together perfectly in this dish.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons red curry paste check ingredients for compliance with Paleo diet. 1 can 13.5 oz full-fat coconut milk. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon coconut oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Coconut oil should be heated over medium-high heat in a big skillet. When the onions are translucent, add the chopped onions and saut them. Add the red curry paste and minced garlic, and cook for an additional one to two minutes, or until fragrant. When the chicken pieces are no longer pink on the outside, add them and cook. After adding the can of coconut milk, thoroughly mix it into the curry paste mixture. Add the sliced zucchini and red and yellow bell peppers to the skillet. For fifteen to twenty minutes, or until the chicken is thoroughly cooked and the vegetables are soft, reduce the heat to medium-low, cover, and simmer. To taste, add salt and pepper for seasoning. Garnish with fresh cilantro leaves and serve hot. Savor the Paleo Red Curry Chicken and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enebt18

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These gluten-free lemon thumbprint cookies are a tasty treat that taste great because they are made with lemon zest and juice. The lemon curd makes the inside sweet and sour, and the almond and coconut flours make the outside crumbly and tender.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/3 cup maple syrup. 1 tablespoon lemon zest. 2 tablespoons lemon juice. 1/4 teaspoon salt. 1/4 cup lemon curd.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, lemon zest, lemon juice, and salt. Mix until a dough forms. Roll dough into small balls and place them on a parchment-lined baking sheet. Use your thumb to make an indentation in the center of each cookie. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool for a few minutes. Fill each indentation with lemon curd. Allow cookies to cool completely before serving.

Prep Time: 15 minutes

Cook Time: 12 minutes

akeldama records

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Enjoy the flavors of Baja California with these crispy and flavorful fish tacos. The fish is coated in a seasoned batter and fried to perfection, then topped with fresh cabbage, cilantro, and a zesty crema sauce. These tacos are a delightful combination of crunchy, creamy, and tangy!

Ingredients: 1 pound white fish fillets such as cod or tilapia. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup cold sparkling water. Vegetable oil for frying. 8 small corn tortillas. 1 cup shredded cabbage. 1/2 cup chopped fresh cilantro. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 tablespoons fresh lime juice. 1 teaspoon grated lime zest. Hot sauce optional.

Instructions: Set the fish fillets aside after cutting them into strips. Spices like paprika, cayenne pepper, salt, and pepper should be mixed together in a bowl. Add the sparkling water slowly while whisking the batter until it is smooth. In a deep pan, heat about 2 inches of vegetable oil until it reaches 375F 190C. Let any extra batter drip off the fish strips as you dip them in it, and then carefully place them in the hot oil. It should take about 34 minutes per side to fry the fish until it is golden brown and crispy. Before putting the fish on a paper towel-lined plate to drain, take them out of the oil. Put the sour cream, mayonnaise, fresh lime juice, and grated lime zest in a small bowl. Mix them together to make the crema sauce. Warm the corn tortillas up in a dry skillet or the microwave for a few seconds before putting the tacos together. Put a small amount of the crema sauce on each tortilla. If you want, you can add hot sauce, shredded cabbage, chopped cilantro, diced red onion, diced tomatoes, and fried fish strips on top. Serve the Baja Style Fish Tacos right away with wedges of lime on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Chae Law Firm

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These homemade pickles from the fridge are crunchy, tasty, and good for you if you're on the keto diet. You can eat them as a snack or as a side dish with your favorite keto meals.

Ingredients: 2 medium cucumbers, thinly sliced. 1/2 cup apple cider vinegar. 1/2 cup water. 2 cloves garlic, minced. 1 tablespoon fresh dill, chopped. 1 teaspoon salt. 1 teaspoon erythritol or preferred keto-friendly sweetener. 1/2 teaspoon mustard seeds.

Instructions: Apple cider vinegar, water, chopped garlic, dill, salt, erythritol, and mustard seeds should all be mixed together in a bowl. Mix the salt and erythritol well until they are gone. Put cucumber slices that are very thin in a clean glass jar or other container with a lid that fits tightly on top. Make sure the cucumbers are completely covered when you pour the vinegar mixture over them. Place the jar or container in the fridge for at least 4 hours, or better yet, overnight, to let the flavors develop. You can eat these tasty keto refrigerator pickles as a side dish or a crunchy snack.

Prep Time: 10 minutes

Cook Time: 0 minutes

cleaning service st. louis

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Dijon Red Bliss Potato Salad is a flavorful twist on the classic potato salad, featuring tender Red Bliss potatoes dressed in a creamy Dijon mustard and mayonnaise dressing. The addition of crunchy celery and tangy red onion adds texture and depth of flavor to this delicious side dish.

Ingredients: 2 lbs Red Bliss potatoes, quartered. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1/4 cup finely chopped red onion. 2 celery stalks, finely chopped. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: Boil the quartered Red Bliss potatoes in salted water until tender, about 15-20 minutes. In a mixing bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Once the potatoes are cooked, drain and let them cool slightly. In a large bowl, combine the cooked potatoes, chopped red onion, celery, and parsley. Pour the dressing over the potato mixture and gently toss until well coated. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with additional parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Shoot the Red

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These Slow-Cooker Beef TacosDelish are a convenient and flavorful way to enjoy taco night. The beef cooks slowly with aromatic spices, resulting in tender, juicy meat perfect for filling corn tortillas. Customize with your favorite toppings for a delicious meal the whole family will love.

Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks. 1 onion, diced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 4 oz diced green chilies. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 teaspoon paprika. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 12 small corn tortillas. Optional toppings: shredded cheese, diced avocado, salsa, sour cream.

Instructions: Place beef chunks, onion, garlic, diced tomatoes, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper into the slow cooker. Stir to combine ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender and easily shreds with a fork. Once cooked, shred the beef using two forks and mix it back into the sauce. Stir in chopped cilantro. Warm tortillas according to package instructions. Serve shredded beef in warm tortillas, topped with desired toppings.

Prep Time: 15 minutes

Cook Time: 360 minutes

del recuerdo a la creación

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A refreshing and effervescent cocktail featuring the crispness of white wine complemented by the subtle sweetness of honey and the invigorating freshness of mint.

Ingredients: 1 oz white wine. 1 oz sparkling water. Fresh mint leaves. 1 tsp honey. Ice cubes.

Instructions: Mix honey and fresh mint leaves together in a glass. Put ice cubes in the glass. Add the white wine to the ice and mint mix. Add more sparkling water. Put a sprig of mint on top. Before serving, stir slowly.

Prep Time: 5 minutes

Cook Time: 0 minutes

Grampian Youth Orchestra