Keppok

mulberry harbour at bognor regis - moira - Baby Gifts - Valentina Chrysostomou - Fm World Distribution

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This Honey Lime Tilapia recipe offers a delightful blend of tangy lime and sweet honey, creating a delicious marinade for the tilapia fillets. It's a quick and easy dish perfect for a keto-friendly dinner option.

Ingredients: 4 tilapia fillets. 3 tbsp lime juice. 2 tbsp honey or keto-friendly sweetener. 2 cloves garlic, minced. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a small bowl, whisk together lime juice, honey, minced garlic, paprika, salt, and pepper. Place tilapia fillets in a shallow dish and pour marinade over them. Turn to coat evenly. Marinate for 15-30 minutes. Heat olive oil in a large skillet over medium-high heat. Add marinated tilapia fillets to the skillet and cook for 3-4 minutes on each side, or until fish flakes easily with a fork. Serve hot, garnished with fresh lime slices if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Willowtree Campsites

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This tasty vegan chocolate smoothie is a treat you can enjoy without feeling bad about it. Thanks to the healthy fats in the bananas, almond butter, and chia seeds, this is a great way to satisfy your chocolate cravings.

Ingredients: 1 ripe banana. 1 tablespoon unsweetened cocoa powder. 1 tablespoon almond butter. 1 cup unsweetened almond milk. 1 tablespoon chia seeds. 1/2 teaspoon vanilla extract. 1-2 teaspoons maple syrup or agave syrup optional, for sweetness. Ice cubes optional.

Instructions: Put the banana in a blender after peeling it. To the blender, add chia seeds, almond butter, almond milk, cocoa powder, and vanilla extract. For sweetness, you can add maple syrup or agave syrup if you want to. Mix everything together until it's smooth and creamy. If you want a colder smoothie, add ice cubes and blend again until smooth. Put the smoothie in a glass and drink it right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

The Road To Athens

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This Easy Crock Pot Pot Roast recipe is perfect for busy days. With minimal prep, you can enjoy a hearty and flavorful meal with tender beef and vegetables.

Ingredients: 3 lb beef chuck roast. 1 packet dry ranch seasoning mix. 1 packet dry onion soup mix. 1 cup beef broth. 4 potatoes, quartered. 4 carrots, chopped. 1 onion, chopped. 4 cloves garlic, minced. Salt and pepper to taste.

Instructions: Season the chuck roast with salt and pepper. In a slow cooker, mix together ranch seasoning mix, onion soup mix, and beef broth. Add potatoes, carrots, onion, and garlic to the slow cooker. Place the seasoned chuck roast on top of the vegetables. Cover and cook on low for 8 hours or until the roast is tender. Once cooked, remove the roast and vegetables from the slow cooker. Optional: Use the liquid in the slow cooker to make gravy by thickening it with flour or cornstarch. Slice the roast and serve with the vegetables and gravy.

Prep Time: 15 minutes

Cook Time: 480 minutes

hebrew israelite homeschool

[keppok]

This honey garlic chicken is a tasty and sweet dinner that's great for a cold night. It's very easy and convenient because the slow cooker does all the work.

Ingredients: 4 chicken breasts. 1/2 cup honey. 1/4 cup soy sauce. 1/4 cup ketchup. 2 cloves garlic, minced. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and chopped green onions for garnish.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together honey, soy sauce, ketchup, garlic, basil, oregano, red pepper flakes, salt, and pepper. Pour over the chicken. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through. Remove chicken from the slow cooker and shred with two forks. In a small bowl, mix cornstarch and water until smooth. Stir into the sauce in the slow cooker. Return shredded chicken to the slow cooker and stir to coat with the sauce. Cover and cook on high for an additional 30 minutes, until sauce has thickened. Serve over rice or noodles, garnished with sesame seeds and chopped green onions.

Prep Time: 10 minutes

Cook Time: 240 minutes

Jazz Duo

[keppok]

Vegan Yaki Udon is a flavorful Japanese stir-fried noodle dish made with udon noodles, fresh vegetables, and a savory sauce. It's quick and easy to make, perfect for a satisfying weeknight dinner.

Ingredients: 200g udon noodles. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp sesame oil. 1 tbsp vegetable oil. 1 onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup mushrooms, sliced. 2 cups cabbage, shredded. 2 green onions, sliced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the udon noodles. Remove the water and set it aside. Put soy sauce, maple syrup, and sesame oil in a small bowl and mix them together. Put away. Put vegetable oil in a large pan or wok and heat it over medium-high heat. Put in the garlic and onion and stir-fry for two minutes. Place cabbage, mushrooms, and bell pepper in the pan. Stir-fry for three to four more minutes, or until the vegetables are soft. Put the cooked udon noodles and the sauce mix into the pan. Stir-fry for two to three minutes, or until everything is heated through and well mixed. Add pepper and salt to taste. Before serving, top with sliced green onions. Have fun with your tasty vegan yaki udon!

Prep Time: 15 minutes

Cook Time: 15 minutes

Estrielutte

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Italian pizza and the rich flavors of chicken curry come together in this Chicken Curry Pizza. The crispy crust, spicy curry sauce, tender chicken, and fresh vegetables make it a great meal.

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 cup cooked chicken, shredded. 1/2 cup diced onions. 1/2 cup diced bell peppers. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup sliced green olives. 1 cup shredded mozzarella cheese. 1/2 cup curry sauce. 1 teaspoon curry powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Start by heating the oven up to 450F 230C. On a floured surface, roll out the pizza dough into the shape and thickness you want. Put the dough on a baking sheet or pizza stone. As the pizza sauce, spread a thin layer of tomato sauce over the dough. Add the chicken shreds to a small bowl and mix them with the garlic powder, onion powder, salt, and pepper. Put the chicken mix on top of the pizza dough. Onions, bell peppers, tomatoes, black olives, and green olives cut up should be spread out over the chicken. Spread the curry sauce out on the pizza in a thin layer. Add some chopped mozzarella cheese on top. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Take it out of the oven and wait one minute for it to cool down. Add some fresh cilantro leaves as a garnish. Cut your Chicken Curry Pizza into pieces, serve it, and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Muay thai delhi

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A tasty and nutritious recipe with roasted chickpeas and cauliflower that is flavored with garlic, smoked paprika, and cumin. In addition to being tasty, this dish is also a great source of fiber and other important nutrients.

Ingredients: 1 medium cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon cumin powder. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin powder, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the cauliflower is golden brown and the chickpeas are crispy, stirring halfway through. Remove from the oven and garnish with fresh chopped parsley before serving. Serve warm and enjoy your delicious Roasted Cauliflower and Chickpeas!

Prep Time: 15 minutes

Cook Time: 30 minutes

Merhrs Cake Corner

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These oatmeal brown sugar muffins are a healthier take on a classic treat. They're tasty, moist, and great for a breakfast or snack without feeling bad about it.

Ingredients: 1 cup old-fashioned oats. 1 cup unsweetened almond milk. 1/2 cup brown sugar. 1/4 cup unsweetened applesauce. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract. 1 cup whole wheat flour. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon nutmeg. 1/4 cup raisins optional. 1/4 cup chopped nuts optional.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a mixing bowl, combine the oats and almond milk. Let it sit for about 10 minutes to soften the oats. Stir in the brown sugar, applesauce, vegetable oil, and vanilla extract into the oat mixture. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. If desired, fold in the raisins and chopped nuts into the batter. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your skinny oatmeal brown sugar muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Ang Concept

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Cheesy Bacon Ranch Potatoes are a comforting and tasty side dish that can be used for any event. If you mix crispy bacon, creamy ranch dressing, and melted cheddar cheese with regular potatoes, they taste even better!

Ingredients: 4 large potatoes, washed and diced. 6 slices bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/4 cup ranch dressing. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Toss diced potatoes with ranch dressing in a large bowl until they are well covered. Place potatoes on a baking sheet that has been lined with parchment paper so that they are all at once. Add salt and pepper to the potatoes. After the oven is hot, bake the potatoes for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and soft. Put cheddar cheese shreds and bacon crumbs on top of the potatoes after they are done cooking. Put it back in the oven and bake for five more minutes, or until the cheese melts and starts to bubble. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 35 minutes

Kabat Scarlett

[keppok]

This simple recipe for balsamic-glazed salmon combines the sweet and sour taste of balsamic vinegar with the rich flavor of salmon to make a tasty and classy seafood dish. Adding honey and raisins to the glaze gives it more depth and complexity, which makes this dish a favorite for any event.

Ingredients: 4 salmon fillets. 1/4 cup balsamic vinegar. 2 tablespoons honey. 2 tablespoons raisins. 2 cloves garlic, minced. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Start by heating the oven to 400F 200C. Put honey, raisins, minced garlic, and balsamic vinegar in a small saucepan. Stir the mixture every once in a while over medium-low heat for about 5 minutes, or until it gets a little thicker. Take it off the heat. On both sides, salt and pepper the salmon fillets. Put the salmon fillets on a baking sheet that has been greased or lined with parchment paper. Don't use all of the balsamic glaze on the salmon fillets; save some for later. The salmon should be baked in a hot oven for 12 to 15 minutes, or until it is fully cooked and flaky when pierced with a fork. When the salmon is done, take it out of the oven and brush it with the rest of the balsamic glaze. If you want, you can add chopped fresh parsley as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

colegio doriber

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A delicious and satisfying Caesar salad with a twist, featuring crispy roasted chickpeas for added texture and flavor.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 tbsp olive oil. 1 tsp paprika. 1/2 tsp garlic powder. Salt and pepper to taste. 4 cups Romaine lettuce, chopped. 1/2 cup croutons. 1/4 cup grated Parmesan cheese. Caesar salad dressing to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Sprinkle the chickpeas with salt, pepper, paprika, and olive oil in a bowl. Place the chickpeas on a baking sheet and roast them for 20 to 25 minutes, stirring them around every so often, until they are crispy. Put the croutons, grated Parmesan cheese, and chopped Romaine lettuce in a large salad bowl. Toast the chickpeas and then add them to the salad. Add as much Caesar salad dressing as you like to the salad. Toss the salad to mix all the parts together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Kaelinian Cooper

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A classic and delicious salad that's easy to make and perfect for a quick and satisfying meal. The combination of crisp iceberg lettuce, creamy blue cheese, and zesty ranch dressing is simply irresistible.

Ingredients: 1 head of iceberg lettuce. 1 cup cherry tomatoes, halved. 1/2 cup crumbled blue cheese. 1/4 cup red onion, thinly sliced. 1/4 cup crispy bacon bits. 1/4 cup ranch dressing. Salt and pepper to taste.

Instructions: Iceberg lettuce should be cut into four wedges by cutting it into quarters. Lay out each wedge on a plate to serve. Spread ranch dressing on top of each wedge. Spread out the bacon bits, cherry tomatoes, red onion, and red onion on top of the wedges. Add broken up blue cheese on top. Add pepper and salt to taste. Blue Cheese Wedge Salad is ready to eat right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

Jazz Duo

[keppok]

This quick and easy gluten-free corn and zucchini sauté is the perfect side dish or light meal. It's bursting with flavors and ready in just 10 minutes!

Ingredients: 1 cup fresh or frozen corn kernels. 1 medium zucchini, diced. 2 tablespoons olive oil. 1 clove garlic, minced. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons fresh parsley, chopped.

Instructions: In a pan, heat the olive oil over medium-high heat. Put in the minced garlic and cook for one minute, until the garlic smells good. Put in the diced zucchini and cook for three to four minutes, until it starts to get soft. Add the corn kernels and stir them in. Cook for three to four more minutes, until the corn and zucchini are soft and slightly caramelized. Add salt and pepper, as well as paprika. Mix things together well. Take it off the heat and add some fresh parsley on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

U.M.Ph.Prose

[keppok]

Indulge in the rich combination of dark chocolate and fresh raspberries with this decadent torte. Perfect for any occasion, this dessert is sure to impress your guests with its luxurious flavors and velvety texture.

Ingredients: 200g dark chocolate. 200g unsalted butter. 200g caster sugar. 4 large eggs. 100g ground almonds. 100g plain flour. 200g fresh raspberries. Icing sugar, for dusting.

Instructions: Preheat the oven to 180C 160C fan. Grease and line a 9-inch tart tin with parchment paper. In a heatproof bowl set over a pan of simmering water, melt the dark chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly. In a separate bowl, whisk together the caster sugar and eggs until pale and fluffy. Fold in the melted chocolate mixture, followed by the ground almonds and plain flour, until well combined. Pour the batter into the prepared tart tin and scatter the raspberries evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the torte is set around the edges but still slightly gooey in the center. Allow the torte to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust with icing sugar before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Shamrock Arts Celebration

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An incredibly tasty and cozy Paleo dessert with tart Granny Smith apples and a crumble topping of nuts and spices. Ideal for giving in to your sweet tooth without deviating from the Paleo diet.

Ingredients: 4 Granny Smith apples, peeled, cored, and thinly sliced. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/4 cup chopped pecans. 1/4 cup melted coconut oil. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, coconut sugar, chopped pecans, melted coconut oil, cinnamon, nutmeg, and a pinch of salt. Mix until crumbly. Spread the sliced apples evenly in a baking dish. Sprinkle the crumble mixture over the apples, covering them evenly. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the apples are tender. Remove from the oven and let it cool slightly before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Elga Records

[keppok]

This vegan cheddar cheese that you make at home is thick, creamy, and full of flavor. It's great for melting on your favorite foods or slicing them.

Ingredients: 2 cups raw cashews, soaked overnight. 1/4 cup nutritional yeast. 1/4 cup lemon juice. 1/4 cup coconut oil, melted. 1/4 cup tapioca flour. 2 tablespoons tomato paste. 1 tablespoon apple cider vinegar. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1 teaspoon mustard powder. 1 teaspoon smoked paprika. 1 teaspoon salt. 1/2 teaspoon turmeric for color.

Instructions: Drain and rinse the soaked cashews. In a blender, combine cashews, nutritional yeast, lemon juice, coconut oil, tapioca flour, tomato paste, apple cider vinegar, onion powder, garlic powder, mustard powder, smoked paprika, salt, and turmeric. Blend until smooth and creamy. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and resembles melted cheese about 5-7 minutes. Pour the mixture into a mold or container lined with parchment paper. Refrigerate for at least 4 hours, or until firm. Once firm, remove from the mold and slice as desired. Store in the refrigerator for up to one week.

Prep Time: 15 minutes

Cook Time: 10 minutes

Breakthrough Harvest Church

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Artichoke Tomato Chicken is a tasty and healthy dish made with sweet cherry tomatoes, tangy artichokes, and tender chicken breasts. This recipe is simple but classy, and it's great for any event.

Ingredients: 4 chicken breasts. 1 can artichoke hearts, drained and quartered. 1 cup cherry tomatoes, halved. 1/2 cup chicken broth. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Season chicken breasts with salt, pepper, and dried oregano on both sides. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add artichoke hearts and cherry tomatoes to the skillet, stirring occasionally until tomatoes start to soften, about 3-4 minutes. Pour in chicken broth and return chicken breasts to the skillet. Cover and simmer for 10-12 minutes until chicken is cooked through and flavors meld together. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Your Coach DrB