Justen Hunter Writer

Capital City Track Club - AP Seminar - Weebly Beecost - Mission Pawsable - rapid city area scholastic chess club

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A refreshing and nutritious salad featuring the sweetness of ripe mango, the crunch of red bell pepper, and the earthy goodness of quinoa. Perfect for a light and healthy meal or as a side dish.

Ingredients: 1 cup quinoa. 2 cups water. 1 ripe mango, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted cashews, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Use cold water to rinse quinoa well. Bring 2 cups of water to a boil in a saucepan. Add the quinoa and cover. Lower the heat and simmer for 15 to 20 minutes, or until the quinoa is soft and the water is absorbed. Take the quinoa off the heat and use a fork to fluff it up. Let it get cool enough to touch. Diced mango, red bell pepper, red onion, cilantro, mint, and roasted cashews should all be put in a large bowl. This is the dressing. To make it, mix olive oil, lime juice, honey, salt, and pepper in a separate small bowl. Put the quinoa that has been cooled in with the mango mixture, and then pour the dressing over it. Add everything to the bowl and mix it well. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can add more cilantro and mint leaves as a garnish. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 20 minutes

nwhs fine arts

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This warm and rich hot chocolate is perfect for getting cozy during the holidays. Rich cocoa flavor with hints of vanilla and cinnamon. For a festive touch, whipped cream and marshmallows are added on top.

Ingredients: 4 cups milk. 1/4 cup cocoa powder. 1/4 cup sugar. 1/4 cup chocolate chips. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. Whipped cream for topping. Marshmallows for garnish.

Instructions: In a saucepan, heat milk over medium heat until warm but not boiling. Whisk in cocoa powder and sugar until fully dissolved. Stir in chocolate chips until melted and smooth. Add vanilla extract and ground cinnamon, stirring until well combined. Pour hot chocolate into mugs. Top with whipped cream and garnish with marshmallows. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

ohio xa

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This Quick Pumpkin Cheesecake Dip is a delightful fall dessert that combines the creamy richness of cheesecake with the seasonal flavor of pumpkin. It's easy to make and perfect for any autumn gathering or party.

Ingredients: 8 oz cream cheese, softened. 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/2 cup whipped cream. Graham crackers or apple slices, for serving.

Instructions: Warm the oven up to 175F 350C. Mix cream cheese, pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice together in a bowl until the mixture is smooth and well mixed. Put the mix in a small baking dish and spread it out. Bake for 15 to 20 minutes, or until the edges start to turn golden. Take it out of the oven and let it cool down for a while. Add whipped cream on top. Warm it up and serve it with apple slices or graham crackers.

Prep Time: 10 minutes

Cook Time: 20 minutes

bubbles2legs

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Stepping up your snack game with this Spicy Loaded Jalapeno Corn Hummus recipe! It's a flavorful twist on traditional hummus, featuring the bold flavors of jalapeno, corn, and a variety of toppings. Perfect for parties or as a savory snack.

Ingredients: 2 cups cooked chickpeas. 1/2 cup canned corn kernels, drained. 3-4 jalapeno peppers, seeded and chopped. 3 cloves garlic, minced. 1/4 cup tahini. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and black pepper to taste. 1/4 cup chopped fresh cilantro. 1/4 cup crumbled feta cheese. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup sliced black olives.

Instructions: Put chickpeas, corn from a can, garlic that has been minced, fresh lemon juice, olive oil, cumin, paprika, salt, and black pepper in a food processor. Mix it up until it's creamy and smooth. You can add a little water to get the right consistency if it's too thick. Put the hummus in a bowl and top it with feta cheese crumbles, chopped red onion, diced tomatoes, and black olives that have been sliced. A tasty and spicy loaded hummus dip that you can eat with pita chips, vegetable sticks, or your favorite snack. Take a bite of your Spicy Loaded Jalapeno Corn Hummus.

Prep Time: 15 minutes

Cook Time: 0 minutes

physician assistant student association pasa

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Mandu Korean dumplings are delicious and savory treats filled with a flavorful mixture of ground pork, kimchi, and seasonings. They can be enjoyed as an appetizer or a main dish, and they're perfect for sharing with friends and family.

Ingredients: 1 pound ground pork. 1 cup finely chopped kimchi. 1/2 cup chopped green onions. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1/2 teaspoon sugar. 1/4 teaspoon black pepper. 1 package round dumpling wrappers. Water for sealing dumplings. Vegetable oil for frying. Dipping sauce soy sauce, vinegar, and chili flakes.

Instructions: Put the ground pork, green onions, kimchi, soy sauce, sugar, black pepper, and ginger into a large bowl. Add the minced garlic and ginger. Make sure to mix the ingredients well until they are all well mixed. Lay out a dumpling wrapper on a clean surface. Place a small amount about 1 tablespoon of the pork filling in the middle of the wrapper. Wet the edge of the wrapper with your finger. This will make a half-moon shape with the wrapper. Press the edges together to seal the dumpling. For a nice look, you can crimp the edges with a fork. Do this again with the rest of the filling and wrappers until all of the dumplings are made. Set a large skillet or frying pan over medium-high heat. This will help you cook the dumplings. Put a few tablespoons of vegetable oil in the pan. Be careful that the dumplings don't touch each other as you put them in the pan. It should take about two to three minutes to cook until the bottoms are golden brown. When the bottoms are golden, add 1/2 cup of water and cover the pan right away with a lid. Turn down the heat to medium-low, and steam the dumplings for five to seven minutes, or until the filling is cooked through and the wrappers become clear. Take off the lid and let the extra water drain away. After another two to three minutes, or until the dumplings are crispy again on the bottom, keep cooking. Dip the Mandu Korean dumplings in a sauce made of soy sauce, vinegar, and chili flakes and serve them hot. Have fun!

Prep Time: 30 minutes

Cook Time: 20 minutes

Hamer Singers

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This Warm Bean Dip is a comforting and flavorful appetizer that's perfect for parties, game day gatherings, or casual snacking. Creamy layers of cream cheese and sour cream are topped with seasoned refried beans and a generous amount of melted cheese, creating a deliciously satisfying dip that's sure to be a hit with everyone.

Ingredients: 1 8 ounce package cream cheese, softened. 1 cup sour cream. 2 cans 16 ounces each refried beans. 1 packet taco seasoning mix. 2 cups shredded cheddar cheese. 2 cups shredded Monterey Jack cheese.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cream cheese and sour cream until smooth. Spread the cream cheese mixture evenly into the bottom of a 9x13-inch baking dish. In a separate bowl, mix together refried beans and taco seasoning until well combined. Spread the bean mixture evenly over the cream cheese layer. Sprinkle shredded cheddar cheese and Monterey Jack cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Serve warm with tortilla chips or your favorite dipping accompaniments.

Prep Time: 10 minutes

Cook Time: 30 minutes

paul read

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Monster Eye Cupcakes are a spooky and fun Halloween dessert that kids and adults will love. These easy-to-make cupcakes are perfect for your Halloween party and are sure to impress your guests with their creepy appearance!

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of chocolate frosting. 24 candy eyeballs. Green food coloring gel. Red food coloring gel.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the chocolate cake mix, water, vegetable oil, and eggs in a large bowl. Mix everything together well. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, take the cupcakes out of the oven and let them cool all the way down. Cut a small hole in the middle of each cupcake with a knife after they have cooled down. Put chocolate frosting in the hole and make a small hill on top of it. Use a small amount of green food coloring gel to stick a candy eyeball in the middle of each frosted cupcake to make the monster eyes. To make the candy eyes look bloodshot, add a tiny dot of red food coloring gel to the middle of each one. Do this again with each cupcake. At your Halloween party, serve your Monster Eye Cupcakes and watch them go away! Have fun with your scary and tasty Halloween treat!

Prep Time: 15 minutes

Cook Time: 20 minutes

trakehner yhdistys

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These Soft and Chewy Chocolate Chip Cookies are the ultimate indulgence. They're buttery and gooey, with chocolate chips that melt in your mouth. It's ideal for satisfying your sweet tooth!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed light-brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 teaspoon salt. 2 cups semisweet and/or milk chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture until well blended. Fold in the chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving enough space between each for spreading. Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Lecturas del Holocausto

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A fusion of Mexican street corn and pizza, this recipe combines the flavors of grilled corn, creamy mayo, and cheese on a crispy crust. It's a perfect blend of two beloved dishes!

Ingredients: 1 pizza dough. 1/2 cup mayonnaise. 2 tablespoons sour cream. 2 cloves garlic, minced. 1/2 teaspoon chili powder. 1/4 teaspoon cayenne pepper. 1 cup shredded mozzarella cheese. 1 cup crumbled cotija cheese. 2 cups grilled corn kernels. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges. Salt and pepper to taste.

Instructions: Preheat your oven to 450F 230C and place a pizza stone or baking sheet in the oven to heat. In a small bowl, combine the mayonnaise, sour cream, minced garlic, chili powder, and cayenne pepper. Mix well and set aside. Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a piece of parchment paper. Spread the prepared mayonnaise mixture evenly over the pizza dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese evenly over the mayonnaise mixture. Scatter the grilled corn kernels evenly over the cheese. Transfer the pizza on parchment paper onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove the pizza from the oven and sprinkle the crumbled cotija cheese over the top while it's still hot. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the pizza slices. Season with salt and pepper to taste, and enjoy your delicious Mexican Street Corn Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

International Conference Renewable Energy and Environmental Management

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A delicious parfait with vanilla yogurt, angel food cake, whipped cream, and toasted almonds on top. The Maraschino cherries add a bright and sweet flavor. A great treat to satisfy your sweet tooth!

Ingredients: 1 cup Maraschino cherries, chopped. 2 cups vanilla yogurt. 1 cup angel food cake, diced. 1/2 cup whipped cream. 1/4 cup slivered almonds, toasted.

Instructions: In a glass or serving dish, layer diced angel food cake at the bottom. Add a layer of chopped Maraschino cherries on top of the cake. Spoon a layer of vanilla yogurt over the cherries. Repeat the layers until the glass is almost full, ending with a dollop of whipped cream on top. Sprinkle toasted slivered almonds over the whipped cream. Repeat the process for additional parfaits. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your Maraschino Cherry Cake Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

carmel drama club

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Indulge in the simplicity of this Super Simple Quiche featuring a flaky pie crust filled with a delicious combination of diced ham, Swiss cheese, and green onions. Easy to prepare, this quiche makes for a delightful breakfast, brunch, or dinner option.

Ingredients: 1 refrigerated pie crust. 1 cup cooked ham, diced. 1 cup shredded Swiss cheese. 1/2 cup chopped green onions. 4 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon ground nutmeg.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the chilled pie crust in a 9-inch pie dish and press it down hard against the sides and bottom. Put the diced ham, shredded Swiss cheese, and chopped green onions in a bowl and mix them together. Spread this mixture out over the pie crust in a thin layer. Add the eggs, milk, salt, black pepper, and ground nutmeg to a different bowl and mix them together using a whisk. The egg mix should be poured over the ham and cheese in the pie crust. Warm the oven up and bake for 35 to 40 minutes, or until the middle is set and the top is golden brown. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy warm slices of this Super Simple Quiche! Note: You can add your favorite things to the quiche, like mushrooms, bell peppers, spinach, or whatever else you like.

Prep Time: 15 minutes

Cook Time: 40 minutes

St. Eustace Episcopal Church

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This Paleo Pineapple Avocado Plantain Burger is a flavorful twist on a classic burger, using plantain slices as the bun and incorporating the sweetness of pineapple and creaminess of avocado. It's AIP and Paleo-friendly, making it suitable for those following a restrictive diet.

Ingredients: 1 ripe plantain. 1/2 ripe avocado, mashed. 1/2 cup finely diced pineapple. 1 pound ground beef. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper, to taste. Lettuce leaves, for serving. Sliced tomato, for serving optional.

Instructions: Preheat grill or grill pan to medium-high heat. Peel the plantain and cut it into thin slices. In a bowl, mix together mashed avocado, diced pineapple, garlic powder, onion powder, smoked paprika, salt, and pepper. In another bowl, combine ground beef with salt and pepper, then form into burger patties. Grill the plantain slices for 2-3 minutes per side until they have grill marks. Grill the burger patties for about 4-5 minutes per side, or until cooked to desired doneness. Assemble the burgers by placing lettuce leaves on the bottom, followed by a burger patty, grilled plantain slices, mashed avocado mixture, and optional sliced tomato. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

noiseredux installed

[justenhunterwriter]

A hearty and nutritious chicken stew with quinoa and butternut squash, seasoned with aromatic herbs. This one-pot meal is not only delicious but also packed with wholesome ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup quinoa, rinsed and drained. 3 cups butternut squash, peeled and diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon smoked paprika. 4 cups chicken broth. 1 cup water. Salt and pepper, to taste. 2 tablespoons olive oil. Fresh parsley, chopped for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add chicken pieces, cook until browned on all sides. Stir in butternut squash, dried thyme, dried rosemary, and smoked paprika. Pour in chicken broth and water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Add quinoa, cover, and simmer for an additional 15 minutes or until quinoa is cooked and squash is tender. Adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

le site jardins montaigne

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The Black Bean Quesadilla Burger is a delicious and vegetarian-friendly burger that combines the flavors of a quesadilla with a classic burger. It's hearty, flavorful, and perfect for a meatless meal option.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup red bell pepper, finely chopped. 1/4 cup corn kernels frozen or canned. 1/4 cup cilantro, chopped. 1 tsp cumin. 1/2 tsp chili powder. Salt and pepper to taste. 4 burger buns. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. Lettuce, tomato, and avocado slices for garnish.

Instructions: Use a fork or potato masher to mash the black beans in a large bowl. Bread crumbs, corn, cilantro, cumin, chili powder, salt, and pepper should all be mixed into the mashed beans. Mix everything together well. Make a patty out of each of the four pieces of mixture. Place the bean patties on a grill or skillet over medium-high heat. Cook for four to five minutes on each side, or until they are hot all the way through and have grill marks. In the last minute of cooking, cover the grill or skillet and sprinkle a lot of shredded cheddar cheese on top of each patty. This will melt the cheese. Dot the burger buns with butter and toast them on the grill or in a toaster until they are just barely browned. Spread salsa on the bottom half of each bun. Then put a bean patty with melted cheese, lettuce, tomato slices, and avocado slices on top of each patty. Put sour cream on the top half of the bun and then put it on top of the burger. Enjoy it hot with extra salsa!

Prep Time: 15 minutes

Cook Time: 10 minutes

verbum dei

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There are lots of healthy foods in this Chopped Farro and Kale Greek Salad, which makes it hearty and tasty. A zesty Greek dressing is mixed with farro, kale, cherry tomatoes, cucumber, olives, and feta cheese. This makes for a filling and healthy dish that can be served at any time.

Ingredients: 1 cup cooked farro. 4 cups chopped kale. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste.

Instructions: In a large salad bowl, combine the cooked farro and chopped kale. Add the cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta cheese, and fresh parsley to the bowl. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing. Drizzle the dressing over the salad and toss everything together until well combined. Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve the Chopped Farro and Kale Greek Salad as a delicious and nutritious meal or side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

cafe latte da

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This Israeli couscous and grilled vegetable salad is a great mix of tastes and textures. The grilled vegetables add a smoky depth to the Israeli couscous, which makes the dish hearty. The dish tastes bright and creamy thanks to the fresh herbs and feta cheese. It's great for a light lunch or as a barbecue side dish.

Ingredients: 1 cup Israeli couscous. 2 cups water. 2 cups mixed grilled vegetables zucchini, bell peppers, cherry tomatoes, red onion. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a medium saucepan, bring 2 cups of water to a boil. Add Israeli couscous to the boiling water and reduce heat to a simmer. Cover and cook for 8-10 minutes, or until the couscous is tender. Drain any excess water. Transfer the cooked couscous to a large bowl and let it cool. While the couscous is cooling, prepare your grilled vegetables. You can grill them on a barbecue or stovetop grill pan until they have grill marks and are slightly tender. Chop the grilled vegetables into bite-sized pieces. Add the chopped grilled vegetables, fresh parsley, fresh mint, and crumbled feta cheese to the couscous. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine all the ingredients thoroughly. Taste and adjust the seasoning if needed. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and garnish with additional fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

catherine lenderi

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Strawberry-banana pudding mini trifles are tasty and easy to make. They are great for any event. A delicious dessert is made up of layers of fresh fruit, smooth vanilla pudding, and crunchy vanilla wafers.

Ingredients: 1 cup strawberries, sliced. 2 bananas, sliced. 1 box instant vanilla pudding mix. 2 cups milk. 1 cup whipped cream. 1 cup vanilla wafer cookies, crushed.

Instructions: Prepare vanilla pudding mix according to package instructions using 2 cups of milk. In serving glasses, layer crushed vanilla wafer cookies as the base. Add a layer of sliced strawberries on top of the cookies. Follow with a layer of sliced bananas. Pour a portion of the prepared vanilla pudding over the fruit layers. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Garnish with additional sliced strawberries and banana slices. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

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