Katarns

Sedona Vibrant Health - Scuola Infanzia Pedretti - Anike Stander Photography - Cyne 59 Productions - Avoid Ghost

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Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup sliced black olives. 1/4 cup chopped fresh cilantro. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Place chicken breasts in a baking dish. Season chicken with cumin, garlic powder, salt, and pepper. Spread salsa evenly over chicken breasts. Sprinkle shredded cheese over the salsa layer. Top with green onions, black olives, and cilantro. Bake in preheated oven for 25-30 minutes, or until chicken is cooked through. Serve hot, garnished with additional cilantro if desired.

Prep Time: 10 minutes

Cook Time: 30 minutes

Buy Handmade Toronto

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The Ultimate Bacon Cheeseburger is a mouthwatering delight that combines juicy beef patties, crispy bacon, melted cheddar cheese, and a tangy sauce. It's a true indulgence for burger lovers!

Ingredients: 1 lb ground beef. 4 hamburger buns. 8 slices of bacon. 4 slices of cheddar cheese. 1/4 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon mustard. 1/2 onion, thinly sliced. Lettuce leaves. Tomato slices. Pickles. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Grill the bacon until it gets really crispy. Take it off and let it dry on paper towels. The burger patties should be cooked 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 each patty and cover it for the last minute of cooking to melt the cheese. Toast the buns on the grill until they are lightly browned while the burgers are cooking. Gather the mayonnaise, ketchup, and mustard in a small bowl. Mix them together to make the sauce. Put the burgers together: Toast the buns and spread the sauce on them. On the bottom bun, put lettuce leaves, tomato slices, onion, bacon, and pickles. Put the burger patty with cheese on top, and then cover it with the top bun. Warm up the best bacon cheeseburger and serve it with your favorite sides.

Prep Time: 15 minutes

Cook Time: 15 minutes

Moms Catholic Book Study

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Put the skillet down and embrace the oven for crispy, perfectly cooked bacon. Perfectly seasoned, this baked bacon delight is incredibly simple to prepare.

Ingredients: 1 pound thick-cut bacon. 1 tablespoon brown sugar. 1 teaspoon black pepper. 1/2 teaspoon paprika.

Instructions: Preheat your oven to 400F 200C. In a small bowl, mix together the brown sugar, black pepper, and paprika to create a seasoning blend. Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on the lined baking sheet to allow the bacon to cook evenly and for excess fat to drip away. Lay the bacon strips on the wire rack, making sure they don't overlap. Sprinkle the seasoning blend evenly over the bacon slices. Bake in the preheated oven for 15-20 minutes, or until the bacon reaches your desired level of crispiness. Remove from the oven and carefully transfer the bacon to a plate lined with paper towels to drain off any remaining grease. Serve hot and enjoy your perfectly baked bacon!

Prep Time: 5 minutes

Cook Time: 15-20

Titans Curse

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If you like roasted potatoes, these crispy leaf potatoes with oregano salt are a great change. The thin slices give the potatoes a delicate texture, and the oregano salt gives them a burst of flavor that goes well with their natural taste.

Ingredients: 8 small potatoes, washed and dried. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon sea salt flakes.

Instructions: Ready the oven by heating it up to 200C 390F. With a sharp knife, cut each potato into thin slices without going all the way through. Leave the base whole to make a fan shape. Put the potatoes on a baking sheet that has parchment paper on it. Make sure to get olive oil between the potato slices when you brush them with it. Spread out the dried oregano on top of the potatoes. Add sea salt flakes to taste. The potatoes should be baked in a hot oven for 40 to 45 minutes, or until they are golden and crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes

Cyne 59 Productions

[katarns]

This vegan falafel recipe is packed with flavor and crunch, making it a delicious and satisfying meal or snack. Whether baked, air-fried, or cooked in an Instant Pot, these falafel are sure to be a hit with vegans and non-vegans alike.

Ingredients: 2 cups cooked chickpeas. 1/2 cup finely chopped onion. 3 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. 2 tablespoons chickpea flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon baking powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a food processor, combine cooked chickpeas, onion, garlic, parsley, cilantro, chickpea flour, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined but still slightly coarse. Form the mixture into small balls or patties and place them on a baking sheet lined with parchment paper. Preheat the oven to 375F 190C. Brush the falafel with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Serve hot with your favorite dipping sauce or in pita bread with salad.

Prep Time: 15 minutes

Cook Time: 30 minutes

Nativity Choir

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These decadent Red Velvet Cheesecake Brownies combine the rich flavors of red velvet cake with creamy cheesecake swirls and chocolate chips for the ultimate dessert indulgence.

Ingredients: 1 box red velvet cake mix. 1/2 cup vegetable oil. 2 eggs. 1 package cream cheese 8 oz, softened. 1/2 cup sugar. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a 9x13 inch baking dish. In a large bowl, mix together the red velvet cake mix, vegetable oil, and eggs until well combined. Spread the batter evenly into the prepared baking dish. In another bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture onto the red velvet batter in the baking dish. Using a knife, swirl the cream cheese mixture into the red velvet batter to create a marbled effect. Sprinkle chocolate chips evenly over the top of the batter. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into squares. Enjoy your delicious Red Velvet Cheesecake Brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Scuola Infanzia Pedretti

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These mini chocolate cakes are grain-free and paleo-friendly, perfect for indulging your sweet tooth without straying from your dietary preferences.

Ingredients: 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup honey. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup dark chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease a mini muffin tin or line with parchment paper liners. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together melted coconut oil, honey, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the dark chocolate chips if using. Spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the mini cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Buy Handmade Toronto

[katarns]

These crispy garlic parmesan potato wedges are a delicious twist on classic French fries. The combination of garlic, Parmesan cheese, and paprika gives them a savory flavor with a hint of spice. They're perfect as a side dish or a snack!

Ingredients: 4 large russet potatoes, cut into wedges. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. Salt and black pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the potato wedges with olive oil, minced garlic, Parmesan cheese, paprika, salt, and black pepper until evenly coated. Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy. Garnish with chopped fresh parsley before serving, if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Laser RC

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This Crock Pot Apple Pie Dumpling Cake is a delicious dessert that tastes like apple pie and is easy to make in a slow cooker. It's warm, comforting, and very simple to make, and it's great for fall!

Ingredients: 6 large apples, peeled and sliced. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 tablespoon lemon juice. 1 box yellow cake mix. 1/2 cup 1 stick unsalted butter, melted. 1 cup chopped pecans or walnuts optional.

Instructions: In a large bowl, mix sliced apples, sugar, cinnamon, nutmeg, cloves, salt, and lemon juice. Spread apple mixture evenly in the bottom of a greased slow cooker. Sprinkle dry cake mix over the apples. Pour melted butter over the cake mix, covering as much of the surface as possible. Sprinkle chopped nuts over the top, if using. Cover and cook on low for 4-6 hours or until apples are tender and cake is cooked through. Serve warm with vanilla ice cream or whipped cream.

Prep Time: 15 minutes

Cook Time: 240 minutes

Midwest Open Rhythm Exchange

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This sorbet is a great way to enjoy the tropical flavors of mango, banana, and pineapple. It's great on hot summer days or whenever you want a fruity frozen treat.

Ingredients: 3 ripe mangoes, peeled and diced. 2 ripe bananas, peeled and sliced. 1 cup diced pineapple. 1/2 cup sugar. 1/4 cup water. 2 tablespoons lemon juice.

Instructions: Diced mangoes, bananas, pineapple, sugar, water, and lemon juice should all be put into a blender. Mix until it's smooth. Put the mix in a shallow dish and freeze for 4 to 6 hours, stirring every hour until it gets firm. When the sorbet is firm, put it in bowls and serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

10th Street Garage

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These vegan quesadillas are packed with flavor from sweet potatoes, roasted red peppers, and savory spices. They're perfect for a quick and satisfying meal!

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 red bell pepper, roasted and diced. 1 small onion, diced. 1 clove garlic, minced. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 4 large flour tortillas. 1 cup vegan cheese, shredded. 2 tablespoons olive oil.

Instructions: Preheat the oven to 400F 200C. Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin powder, paprika, salt, and pepper on a baking sheet. Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender, stirring occasionally. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic to the skillet and cook until softened. Add the roasted red pepper to the skillet and cook for an additional 2-3 minutes. Once the sweet potatoes are roasted, add them to the skillet and mix well with the onion and red pepper mixture. Adjust seasoning if needed. Place a flour tortilla on a flat surface and sprinkle some vegan cheese on one half of the tortilla. Spoon some of the sweet potato mixture over the cheese. Fold the tortilla in half to cover the filling. Repeat with the remaining tortillas and filling. Heat a large skillet over medium heat and place the filled quesadillas in the skillet. Cook for 2-3 minutes on each side or until golden brown and crispy. Remove from the skillet and cut each quesadilla into wedges. Serve hot with your favorite vegan sour cream, salsa, or guacamole.

Prep Time: 15 minutes

Cook Time: 30 minutes

Parent Camp Usa

[katarns]

Lechon Asado, which is Cuban pork cooked slowly, is a tasty and tender dish that's great for any event. When citrus juices, garlic, and spices are mixed together, they give the pork real Cuban flavors.

Ingredients: 3-4 lbs pork shoulder, trimmed. 1/4 cup orange juice. 1/4 cup lime juice. 1/4 cup lemon juice. 1 onion, chopped. 4 cloves garlic, minced. 1 tablespoon oregano. 1 teaspoon cumin. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Add onion, garlic, oregano, cumin, salt, and black pepper to a bowl. Then add orange juice, lime juice, and lemon juice. Put the pork shoulder in the crock pot. Make sure the pork is well covered by the juice mixture as you pour it over it. If you cook on low for 810 hours or high for 45 hours, the pork should be soft and easy to pull apart with a fork. Take the pork out of the slow cooker when it's done and shred it with two forks. Pour the slow cooker juices over the shredded pork when you serve it.

Prep Time: 15 minutes

Cook Time: 480 minutes

Verdegree

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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 flavors of fall with these delicious pumpkin pancakes. They are fluffy, flavorful, and perfect for a cozy breakfast on a chilly morning.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup canned pumpkin puree. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, combine the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Heat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve the pumpkin pancakes hot with your favorite toppings such as maple syrup, whipped cream, or chopped nuts.

Prep Time: 10 minutes

Cook Time: 15 minutes

18 Aces To Conquer Cancer

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This autumn-inspired salad combines crisp mixed greens with the sweetness of apples and the crunch of pecans, all tossed in a flavorful honey shallot vinaigrette. It's the perfect keto-friendly dish to enjoy during the fall season.

Ingredients: 6 cups mixed salad greens. 1 apple, thinly sliced. 1/4 cup chopped pecans. 2 tablespoons minced shallots. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 1 tablespoon honey or keto-friendly sweetener. 1/4 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Put the chopped pecans, sliced apple, and mixed salad greens in a large bowl. Apple cider vinegar, Dijon mustard, honey or another sweetener, and olive oil should all be mixed together in a small bowl using a whisk. This will make the vinaigrette. Pour the vinaigrette over the salad and gently toss it to cover it. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Its Megan Videos

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With very little work, these Slow Cooker Stuffed Shells are a comforting and tasty way to make dinner. The soft pasta shells are filled with a tasty mix of ground beef, ricotta cheese, and mozzarella cheese. They are then cooked in marinara sauce until they are just right.

Ingredients: 1 box jumbo pasta shells. 1 lb ground beef. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 egg. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1 jar marinara sauce. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook jumbo pasta shells until they are al dente. Remove the water and set it aside. Over medium heat, brown the ground beef in a pan. Get rid of extra fat. Put cooked ground beef, ricotta cheese, mozzarella cheese shreds, Parmesan cheese grates, an egg, dried oregano and basil, garlic powder, salt, and pepper in a large bowl. Mix the beef and cheese together and put some in each cooked pasta shell. Put half of the marinara sauce in the slow cooker's bottom. Stuff the shells and put them in the slow cooker. Cover the stuffed shells with the rest of the marinara sauce. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the filling is hot and the shells are soft. If you want, you can serve it hot with extra Parmesan cheese and fresh basil on top.

Prep Time: 20 minutes

Cook Time: 240 minutes

Bywater Cafe

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There are only six ingredients in this vegan couscous salad, but it tastes great and is easy to make. It's great for a light lunch or as a side dish because it's full of fresh herbs and vegetables.

Ingredients: 1 cup couscous. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup lemon juice. Salt and pepper to taste.

Instructions: Cook couscous according to package instructions and let it cool. In a large mixing bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, and parsley. Drizzle lemon juice over the salad and toss to combine. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

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