Jojje

Orkney Farmer's Market - Vote Mateo - Cheddr - Sagittaires38 - Ap Human Geography

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Crabs cooked with onions, bell peppers, and a tasty sauce make this seafood dish taste great.

Ingredients: 2 whole crabs, cleaned and cracked. 2 onions, sliced. 2 bell peppers, sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon rice vinegar. 1 teaspoon sugar. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers, saut until softened. Add minced garlic, cook until fragrant. Push vegetables to the side of the skillet and add cleaned crabs. Cook crabs until they turn red, about 6-8 minutes per side. In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sugar, salt, and pepper. Pour the sauce over the crabs and vegetables, toss to coat evenly. Cover and let it simmer for 5 minutes. Garnish with chopped green onions before serving. Enjoy your Onion and Pepper Crab!

Prep Time: 15 minutes

Cook Time: 20 minutes

Jessi Pagel

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Savour the ideal balance of sweet and salty by biting into this Peanut Butter White Chocolate Popcorn. Crispy popped popcorn is coated in rich white chocolate and creamy peanut butter, making it a delicious snack or dessert.

Ingredients: 1/2 cup popcorn kernels. 1/4 cup creamy peanut butter. 1/4 cup white chocolate chips. 2 tablespoons unsalted butter. 1/4 teaspoon salt.

Instructions: Grind the popcorn kernels according to your favorite method. Melt the unsalted butter, white chocolate chips, and peanut butter in a small saucepan over low heat, stirring until smooth. Gently stir to ensure that the popcorn is evenly coated after pouring the melted mixture over it. Arrange the coated popcorn onto a parchment paper-lined baking sheet. Add a little salt. Before serving, let the popcorn cool and the coating solidify. Have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

Drive Innroermond

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Create a mouthwatering 5-Ingredient Pork Roast using your crock pot. This simple recipe results in tender, flavorful pork that requires only a handful of ingredients and practically cooks itself.

Ingredients: 1 pork roast about 3-4 lbs. 1 cup chicken broth. 1/4 cup soy sauce. 1/4 cup brown sugar, packed. 1 teaspoon garlic powder.

Instructions: Place the pork roast in the crock pot. In a bowl, mix together chicken broth, soy sauce, brown sugar, and garlic powder until the sugar is dissolved. Pour the mixture over the pork roast in the crock pot. Cover and cook on low heat for 6-8 hours or until the pork is tender and easily shreds with a fork. Once cooked, shred the pork using two forks, allowing it to soak up the flavorful juices. Serve the succulent 5-Ingredient Pork Roast over rice, in sandwiches, or with your favorite side dishes. Enjoy this easy and delicious slow-cooked pork roast with minimal ingredients and maximum flavor.

Prep Time: 10 minutes

Cook Time: 360 minutes

Zero Hour Georgia

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These Vegan Sweet Potato Sushi Rolls are a delightful fusion of flavors and textures. The sweetness of the roasted sweet potatoes complements the creamy avocado and crisp cucumber, all wrapped in seasoned sushi rice and nori seaweed. It's a plant-based twist on traditional sushi that's both satisfying and nourishing.

Ingredients: 2 medium sweet potatoes, peeled and sliced into thin strips. 1 cup sushi rice, cooked. 4 nori seaweed sheets. 1 avocado, sliced. 1 cucumber, julienned. 1 tbsp rice vinegar. 1 tbsp maple syrup. 1 tsp sesame oil. Soy sauce or tamari, for dipping. Pickled ginger and wasabi, for serving.

Instructions: In a bowl, mix rice vinegar, maple syrup, and sesame oil. Toss sweet potato strips in the mixture until coated. Lay a nori sheet on a sushi rolling mat, shiny side down. Spread a thin layer of sushi rice evenly over the nori sheet, leaving a 1-inch border at the top. Place sweet potato strips, avocado slices, and cucumber along the center of the rice. Carefully roll the sushi using the mat, applying gentle pressure to seal the roll. Slice the roll into bite-sized pieces using a sharp knife. Repeat with remaining ingredients. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 15 minutes

Influenced Vip

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A refreshing and nutritious salad featuring quinoa, juicy cherry tomatoes, creamy avocado, and fresh parsley, dressed in a zesty lemon vinaigrette.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 pint cherry tomatoes, halved. 1 ripe avocado, diced. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Turn down the heat, cover, and simmer for 15 minutes, or until the quinoa is soft and the water is absorbed. Move the cooked quinoa to a big bowl and give it a little time to cool down. Chill the avocado and parsley and then add them to the bowl with the quinoa. Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa salad and gently toss everything together. If the seasoning needs to be changed, do so now. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Neighborhood Strong

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You can enjoy the taste of a traditional pie without having to bake it. This gluten-free tart doesn't need to be baked, so it's a quick and easy dessert.

Ingredients: 1 1/2 cups gluten-free graham cracker crumbs. 1/2 cup melted dairy-free butter. 1 cup dairy-free cream cheese. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 cup canned pumpkin puree. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 cup powdered sugar optional, for sweetness. Dairy-free whipped topping for garnish. Sliced fresh berries for garnish.

Instructions: In a bowl, combine the gluten-free graham cracker crumbs and melted dairy-free butter. Mix until the crumbs are evenly coated. Press the crumb mixture into the bottom of a tart pan to create the crust. Place it in the refrigerator to set while you prepare the filling. In a separate bowl, beat the dairy-free cream cheese until smooth. Add the maple syrup and vanilla extract, and continue to beat until well combined. Add the canned pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves to the cream cheese mixture. Mix until the filling is smooth and all ingredients are fully incorporated. If you prefer a sweeter filling, you can add powdered sugar and mix it in at this stage. Remove the tart crust from the refrigerator and carefully spread the pumpkin cream cheese filling over the crust evenly. Refrigerate the tart for at least 2 hours to allow it to set. Before serving, garnish the tart with dairy-free whipped topping and sliced fresh berries. Slice and enjoy your gluten-free, no-bake pie-inspired tart!

Prep Time: 15 minutes

Cook Time: 0 minutes

Shilla Korean Cuisine

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Garlic adds a wonderful flavor to these mashed potatoes that are cooked to perfection in a slow cooker.

Ingredients: 3 lbs potatoes, peeled and diced. 4 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup unsalted butter, cubed. 1/2 cup sour cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Place potatoes and minced garlic in the slow cooker. Pour chicken broth over potatoes and garlic. Cover and cook on low for 6-7 hours or until potatoes are tender. Once cooked, mash potatoes with a potato masher. Stir in butter, sour cream, and Parmesan cheese until well combined. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Petrus Kirkemus

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This quick and easy baked macaroni and peas recipe makes a hearty meal that you can make in less than 30 minutes. It has soft macaroni and sweet peas in a creamy cheddar cheese sauce, and a crunchy breadcrumb crust on top. It's great for a quick dinner during the week or whenever you want a warm meal.

Ingredients: 8 oz macaroni pasta. 1 cup frozen peas. 2 cups shredded cheddar cheese. 2 cups milk. 2 tablespoons all-purpose flour. 2 tablespoons butter. Salt and pepper to taste. 1/4 cup breadcrumbs.

Instructions: Preheat your oven to 375F 190C. Cook the macaroni according to package instructions until al dente. During the last 2 minutes of cooking, add the frozen peas to the boiling water. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly until smooth and thickened. Add 1 1/2 cups of shredded cheddar cheese to the sauce and stir until melted and smooth. Season with salt and pepper to taste. Combine the cooked macaroni and peas with the cheese sauce, then transfer to a baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and breadcrumbs over the top of the macaroni mixture. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Zario Games

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This Wheat Berry Chicken Salad is a wholesome and flavorful combination of chewy wheat berries, tender chicken, artichokes, asparagus, and creamy goat cheese. The balsamic dressing adds a tangy kick, while fresh basil and red onion provide a burst of freshness. It's a perfect salad for a light and satisfying meal.

Ingredients: 1 cup cooked wheat berries. 2 cups cooked chicken breast, diced. 1 cup canned artichoke hearts, drained and quartered. 1 cup asparagus spears, blanched and chopped. 1/2 cup creamy goat cheese, crumbled. 1/4 cup fresh basil leaves, chopped. 1/4 cup red onion, finely chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the cooked wheat berries, diced chicken breast, quartered artichoke hearts, chopped asparagus, and crumbled goat cheese. Add the chopped fresh basil leaves and finely chopped red onion to the bowl. In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to create the dressing. Season with salt and pepper to taste. Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss all the ingredients together until well combined and evenly coated with the dressing. Serve the Wheat Berry Chicken Salad immediately, or refrigerate it for a few hours to let the flavors meld together before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Carl Hayden Digital Photography

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You can make this Slow Cooker Vegetable Soup for a cheap dinner that is filling and good for you. This dish is comforting, easy to make, and doesn't cost a lot of money. It's full of colorful vegetables and tasty herbs.

Ingredients: 4 cups mixed vegetables carrots, celery, potatoes, onions. 4 cups vegetable broth. 1 can 14.5 oz diced tomatoes. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Make sure all the vegetables are small enough to eat. Put diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper in a slow cooker. Add the mixed vegetables. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft. If you need to, change the seasonings before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Firma Gabris

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A watermelon smoothie that is both cool and healthy. The honey adds a little sweetness, and the yogurt makes it creamy.

Ingredients: 2 cups diced watermelon. 1/2 cup plain yogurt. 1 tablespoon honey. 1/2 cup ice cubes.

Instructions: Diced watermelon, plain yogurt, honey, and ice cubes should all be put into a blender. Mix until it's creamy and smooth. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Whimple Parish Council

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Indulge in these decadent vegan blondies loaded with rich butterscotch and chocolate chips. They're the perfect treat for Veganuary or any time you're craving a sweet and satisfying dessert!

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 flax eggs 2 tbsp ground flaxseed + 6 tbsp water. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp salt. 1 cup vegan chocolate chips. 1 cup vegan butterscotch chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper in a baking dish. To make the flax eggs, mix the water and ground flaxseed in a small bowl. Take a break and let it thicken for a while. Mix the vegan butter, brown sugar, and granulated sugar together in a large bowl until everything is well mixed. When you add the flax eggs and vanilla extract, mix it in until it's smooth. Mix the flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a thick batter forms. The vegan chocolate chips and butterscotch chips should be mixed into the batter until they are spread out evenly. Spread the batter out evenly in the baking dish that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Blondies should cool in the pan for about 10 minutes before being moved to a wire rack to cool all the way down. Cut it into squares and serve after it has cooled.

Prep Time: 15 minutes

Cook Time: 25 minutes

Andre Custodio

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A mouthwatering barbecue recipe featuring perfectly grilled chicken thighs with a smoky, flavorful marinade. Ideal for enjoying the outdoors with an amazing fireplace design.

Ingredients: 2 lbs bone-in chicken thighs. 1 cup barbecue sauce. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Warm up the grill outside over medium-high heat. Olive oil, smoked paprika, garlic powder, salt, and pepper should all be mixed together in a bowl to make a marinade. Spread the marinade out on the chicken thighs and set them aside for at least 30 minutes. Put chicken that has been marinated on the soaked skewers, making sure there is some space between each piece. Put the skewers on a grill that has already been heated up. Cook for 15 to 20 minutes, turning them over a few times, until the chicken is cooked all the way through and has a nice char. During the last few minutes of grilling, baste the chicken with more barbecue sauce to make it taste even better. Take it off the grill and let it sit for a few minutes before serving.

Prep Time: 45 minutes

Cook Time: 20 minutes

Theresa Rosenberg

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Enjoy the tastes of spring with this tasty Ramp Pizza. Ramps add a unique flavor to this pizza, and the mozzarella and Parmesan cheeses make it extra cheesy. It's perfect for any pizza night.

Ingredients: 1 pizza dough. 1/2 cup ramp leaves, chopped. 1/4 cup olive oil. 1 cup mozzarella cheese, shredded. 1/4 cup Parmesan cheese, grated. Salt and pepper to taste. Red pepper flakes optional. 1/2 cup cherry tomatoes, halved. Fresh basil leaves for garnish.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put some olive oil on the pizza dough and brush it all over. Leave a little space around the edges for the crust. Cover the dough that has been brushed with olive oil with the mozzarella cheese. On top of the cheese, put the chopped ramp leaves and cherry tomatoes. You can add red pepper flakes, salt, and pepper to taste. Add the grated Parmesan cheese on top of the toppings. After the oven is hot, bake the pizza for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take the pizza out of the oven and let it cool for one minute before cutting it. Slice it up and serve it hot with fresh basil leaves on top.

Prep Time: 20 minutes

Cook Time: 10 minutes

The Well Church Of Weatherford

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A tasty summer salad with a tangy poppyseed dressing that pairs the sweet taste of watermelon with the sour kick of mixed berries and feta.

Ingredients: 4 cups cubed watermelon. 1 cup fresh blueberries. 1 cup fresh strawberries, sliced. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh mint. 1/4 cup sliced almonds. 1/3 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1 tablespoon poppy seeds. Salt and pepper to taste.

Instructions: Put watermelon, blueberries, strawberries, feta, mint, and almonds in a large bowl. Put olive oil, balsamic vinegar, honey, Dijon mustard, and poppy seeds in a small bowl and mix them together with a whisk. Add the dressing to the salad and mix it together gently. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it. Have fun at your barbecue with the cool BBQ Watermelon Berry Feta Salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indo Paranormal

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These Low Carb Zucchini Cheese Wedges are a tasty snack or appetizer that is good for people on the keto diet. They have a crispy outside and a soft inside, and they're full of flavor and good for you.

Ingredients: 2 medium zucchinis, sliced into wedges. 1/2 cup almond flour. 1/2 cup grated parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. 2 eggs, beaten.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a shallow bowl, mix almond flour, grated parmesan cheese, garlic powder, paprika, salt, and pepper. Dip each zucchini wedge into the beaten eggs, then coat it with the almond flour mixture, pressing gently to adhere. Place the coated zucchini wedges on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until golden brown and crispy. Serve hot with your favorite low-carb dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mt. Moriah Farms

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A tasty salad with zucchini noodles, cherry tomatoes, cucumber, red onion, and feta cheese. It is dressed with a sour balsamic vinaigrette.

Ingredients: 2 zucchinis, spiralized into noodles. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the zucchini noodles, cherry tomatoes, cucumber, red onion, feta cheese, and basil leaves. In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and toss to coat all the ingredients. Season the salad with salt and pepper to taste. Serve immediately as a refreshing and healthy zucchini noodle salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

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