Kleinvoimond

The Spiritbox - Northern Arizona University Institute Of Transportation Engineers - Trufflette - Denmark Gymnastics - The Blue Boards Series

[kleinvoimond]

This homemade gluten-free vegan ranch dressing is creamy, flavorful, and perfect for those following a plant-based or gluten-free diet. It's made with wholesome ingredients and is easy to prepare.

Ingredients: 1 cup raw cashews, soaked for 2 hours and drained. 1/2 cup unsweetened almond milk. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 tablespoon apple cider vinegar. 1 teaspoon dried parsley. 1 teaspoon dried dill. 1/2 teaspoon onion powder. 1/2 teaspoon dried chives. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Water as needed for desired consistency.

Instructions: In a blender, combine soaked cashews, almond milk, lemon juice, garlic, apple cider vinegar, parsley, dill, onion powder, chives, salt, and black pepper. Blend until smooth, adding water gradually as needed to reach desired consistency. Taste and adjust seasoning if necessary. Transfer the dressing to a jar or container and refrigerate for at least 1 hour before serving. Serve over salads, as a dip, or as desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

sekinan archaeology

[kleinvoimond]

A comforting and aromatic drink perfect for chilly days, Hot Spiced Cider combines the sweetness of apple cider with warm spices like cinnamon, cloves, and allspice. The addition of citrus slices adds a refreshing twist to this cozy beverage.

Ingredients: 1 gallon apple cider. 1/4 cup brown sugar. 2 cinnamon sticks. 6 whole cloves. 1 orange, sliced. 1 lemon, sliced. 1 teaspoon whole allspice berries.

Instructions: In a large pot, combine apple cider, brown sugar, cinnamon sticks, cloves, orange slices, lemon slices, and allspice berries. Bring to a simmer over medium heat. Reduce heat to low and let simmer for 20-30 minutes to allow flavors to meld. Strain the cider to remove spices and fruit slices. Serve hot and garnish with cinnamon sticks or orange slices, if desired.

Prep Time: 5 minutes

Cook Time: 30 minutes

sekinan essay

[kleinvoimond]

This slow cooker beef stew is comfort food at its finest. Tender chunks of beef, hearty vegetables, and savory herbs come together in a rich and flavorful broth. Perfect for a cozy dinner on a cold day.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 4 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a bowl, toss beef with flour until coated. Place beef, potatoes, carrots, onion, and garlic in the slow cooker. Add diced tomatoes, beef broth, thyme, rosemary, salt, and pepper. Stir ingredients to combine. Cover and cook on low for 8 hours or until beef is tender.

Prep Time: 15 minutes

Cook Time: 480 minutes

Melanie Gaudet

[kleinvoimond]

This chicken skillet recipe is great for busy weeknights because it's quick and easy. This 20-minute dinner is made with garlic, marinara sauce, fresh spinach, and chicken breasts that are still tender. It is then topped with Parmesan and mozzarella cheese and tastes great.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup marinara sauce. 2 cups fresh spinach leaves. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese.

Instructions: Add salt and pepper to the chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. Take out the garlic and add it. Cook for one minute. It will take about 34 minutes on each side to brown the chicken breasts after adding them to the pan. Turn down the heat to medium-low and add the marinara sauce to the pan. Add spinach leaves to the top of each chicken breast. Put Parmesan cheese on top of the spinach. Put the lid on the pan and cook for about 5 to 7 minutes, or until the spinach is soft and the chicken is cooked through. Put mozzarella cheese on top of the spinach and chicken. Put the lid back on and cook for another two to three minutes, or until the cheese melts. Serve hot, and if you want, top with extra Parmesan.

Prep Time: 10 minutes

Cook Time: 10 minutes

woolf music

[kleinvoimond]

Indulge in the delightful world of profiteroles with rich chocolate ganache. These light and airy choux pastry puffs are filled with whipped cream and generously coated in a luscious chocolate glaze. A perfect dessert for any occasion!

Ingredients: 1 cup water. 1/2 cup unsalted butter. 1 cup all-purpose flour. 4 large eggs. 1/4 teaspoon salt. 1 cup heavy cream. 8 ounces semisweet chocolate, chopped. 1/2 cup heavy cream for ganache. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 425F 220C. In a saucepan, bring the water and butter to a boil over medium heat. Add the salt. Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove the pan from the heat and let it cool slightly, about 5 minutes. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, forming small mounds. You should have about 12 profiteroles. Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350F 175C and bake for an additional 20-25 minutes, or until the profiteroles are golden brown and puffed. Remove from the oven and let them cool completely on a wire rack. In a saucepan, heat 1 cup of heavy cream until it begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow the chocolate ganache to cool slightly. Cut each profiterole in half horizontally, and fill the bottom half with a dollop of whipped cream. Place the top half of the profiterole back on and drizzle with the chocolate ganache. Dust with powdered sugar and drizzle with vanilla extract for extra flavor. Serve and enjoy your homemade profiteroles with chocolate ganache!

Prep Time: 30 minutes

Cook Time: 40 minutes

hannah

[kleinvoimond]

A slow cooker recipe for a simple and tasty peach cobbler that is great for a comforting dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon kosher salt. 1/2 cup milk. 4 tablespoons unsalted butter, melted. 2 cups sliced fresh or frozen peaches thawed if frozen. 1/2 cup brown sugar. 1/4 teaspoon ground cinnamon. Pinch of ground nutmeg.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in milk and melted butter until just combined. Pour batter into a greased slow cooker. In a separate bowl, toss peaches with brown sugar, cinnamon, and nutmeg. Spread peach mixture over the batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours, or until the cobbler is set and the edges are golden brown. Serve warm, optionally with a scoop of vanilla ice cream.

Prep Time: 15 minutes

Cook Time: 150 minutes

Lost Years

[kleinvoimond]

For a girly birthday party, make a batch of colorful and charming fondant-covered cookies. These delectable treats are ideal for adding a sweet touch to the festivities.

Ingredients: 2 1/2 cups all-purpose flour. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon salt. Assorted food coloring gels. Fondant icing. Edible glitter or decorative sprinkles.

Instructions: Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the flour mixture and beat it well. Mix in the flour and salt little by little until a soft dough forms. To make a bright range of colors, divide the dough into equal parts and color each one with a different food coloring gel. Each color of dough should be wrapped in plastic wrap and put in the fridge for an hour. Set the oven to 350F 175C and heat it up. On a lightly floured surface, roll out each color of dough piece to about 1/4-inch thickness. Cut the dough into different shapes with cookie cutters, then place the shapes on a baking sheet that has been lined with parchment paper. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Use a surface that has been dusted with powdered sugar to roll out the fondant icing. Cut shapes out of fondant with the same cookie cutters. Stick the fondant shapes to the cookies carefully after they have cooled. Add a little extra sparkle to the fondant shapes by covering them with edible glitter or sprinkles. Wait for the decorations to dry before you serve the cookies or package them.

Prep Time: 30 minutes

Cook Time: 10-12

Winters Pen

[kleinvoimond]

If you want a plant-based dessert option, these brownies without eggs are perfect for you. They are rich and fudgy. They stay moist and delicious because they have applesauce and oil in them.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup vegetable oil. 1/2 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chocolate chips optional.

Instructions: Set the oven to 350F 175C and heat it up. A 8x8-inch baking pan should be greased. Sift the cocoa powder, baking powder, salt, and flour together in a bowl. Whisk the sugar, vegetable oil, applesauce, and vanilla extract together well in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want to use chocolate chips, fold them in. When the baking pan is ready, pour the batter in and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean or with a few wet crumbs on it. Let the brownies cool in the pan for ten minutes before cutting them up and serving them.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lingerie Nore

[kleinvoimond]

This Strawberry Balsamic Chicken Flatbread is a delightful combination of sweet and savory flavors. Juicy strawberries, tender chicken, and a drizzle of balsamic glaze make this flatbread a perfect appetizer or light meal.

Ingredients: 1 pre-made flatbread crust. 1 cup cooked chicken breast, diced. 1/2 cup fresh strawberries, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup mozzarella cheese, shredded. 2 tablespoons balsamic glaze. 1 tablespoon olive oil. 1/2 teaspoon dried basil. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the flatbread crust that has already been made on a baking sheet. Spread olive oil on the crust and then sprinkle dried basil on top. Spread the chicken dices out on top of the crust. Put red onion and strawberry slices on top of the chicken. Add the mozzarella cheese shreds on top. Add pepper and salt to taste. It should be baked in a hot oven for 10 to 12 minutes, or until the crust is golden and the cheese melts and bubbles. Take it out of the oven and cover it with balsamic glaze. Cut it up and serve it right away. Have fun with your tasty Strawberry Balsamic Chicken Flatbread!

Prep Time: 15 minutes

Cook Time: 12 minutes

read around foxborough

[kleinvoimond]

Slowly cooking creamy mashed potatoes in a savory garlic butter sauce makes a rich and flavorful side dish that goes well with any meal.

Ingredients: 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks. 4 cloves garlic, minced. 1/2 cup 1 stick unsalted butter, cut into chunks. 1 cup chicken or vegetable broth. 1 teaspoon salt, plus more to taste. 1/2 teaspoon black pepper, plus more to taste. 1/2 cup sour cream. 1/4 cup chopped fresh chives, for garnish.

Instructions: Place the potatoes, garlic, butter, broth, salt, and pepper in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are very tender. Use a potato masher to mash the potatoes until smooth and creamy. Stir in the sour cream until well combined. Season with additional salt and pepper to taste. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 240 minutes

Reign On Standard

[kleinvoimond]

For Halloween, these Witches Hat Cupcakes are both scary and tasty. They'll be a hit at any Halloween party!

Ingredients: 1 box of chocolate cake mix. 1/2 cup vegetable oil. 3 large eggs. 1 cup water. 1 cup chocolate frosting. 12 chocolate ice cream cones. 1 cup black fondant. 1/4 cup orange fondant. Green and black food coloring. 12 chocolate kisses.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a mixing bowl, combine the cake mix, vegetable oil, eggs, and water. Mix until well combined. Fill each cupcake liner about 2/3 full with the cake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely. While the cupcakes are cooling, roll out the black fondant and cut out 12 small circles to use as the base of the witch's hats. Roll out the orange fondant and cut out 12 thin strips to create the hatbands. Melt the chocolate frosting slightly in the microwave to make it easier to work with, then dip the top of each cupcake into the melted frosting to create a smooth surface. Place a chocolate ice cream cone upside down on top of each cupcake, pressing it gently into the frosting to secure it. Place a chocolate kiss on top of each ice cream cone to create the point of the hat. Use a small amount of frosting to attach a black fondant circle to the base of each cone. Wrap an orange fondant strip around the base of each cone to create the hatband. Use green and black food coloring to add any additional details you like to your witch's hats, such as a buckle or stars. Allow the frosting and fondant to set before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

Health Care In Graphic Novels

[kleinvoimond]

Saba Rocks' St. Bart's Burger is a mouthwatering delight that combines juicy grilled beef patties with the creamy richness of caramelized onions, cheddar cheese, and a special burger sauce. This burger is a taste of paradise inspired by the beautiful island of St. Bart's.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup caramelized onions. 1/4 cup mayonnaise. 2 tablespoons ketchup. 2 tablespoons Dijon mustard. 1 cup fresh lettuce leaves. 1 tomato, sliced. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to both sides. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. One minute before they're done, put a slice of cheddar cheese on top of each patty and close the grill lid. This will melt the cheese. Toast the buns on the grill until they are lightly browned while the burgers are cooking. Use a small bowl to mix the mayonnaise, ketchup, and Dijon mustard. This will make the burger sauce. Spread the burger sauce on the bottom half of each toasted bun before putting the burgers together. Put a lettuce leaf on top of the sauce, then a burger patty with cheese that has melted on top of that. Put some browned onions on top of the patty, and then put a tomato slice on top of that. Put the top half of the bun on top of the stack to finish. Warm it up and serve it with your favorite sides. Have fun with your St. Bart's Burger from Saba Rocks!

Prep Time: 15 minutes

Cook Time: 10 minutes

Swingmaniacs

[kleinvoimond]

A refreshing and tangy cocktail perfect for any occasion. The combination of cranberry vodka and juice, with a hint of sweetness from simple syrup, creates a delightful drink.

Ingredients: 1 1/2 oz cranberry vodka. 2 oz cranberry juice. 1/2 oz simple syrup. Club soda. Fresh cranberries and rosemary sprig for garnish.

Instructions: Put ice cubes in a glass. Gin, cranberry juice, and simple syrup should all be poured into the glass. Add club soda on top and stir it in slowly. Add fresh cranberries and a rosemary sprig as a garnish. Serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Barwick In Elmet Tennis Club

[kleinvoimond]

With all of its vitamins and nutrients, this green juice is a great choice for a healthy drink. To start the day or get through the middle of the day, it's a great choice.

Ingredients: 2 cups spinach. 1 cucumber. 2 stalks celery. 1 green apple. 1 lemon. 1-inch piece of ginger. 1 cup water.

Instructions: Make sure to wash all the fruits and vegetables really well. Grapefruit, apple, and cucumber should all be cut up. Peel the ginger and cut it up. Take out the lemon's seeds. In a blender, blend all the ingredients together with water. Mix until it's smooth. If you want to get rid of the pulp, strain the juice through a fine-mesh strainer or cheesecloth. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Continental Film

[kleinvoimond]

This Tahini and Date Coconut Smoothie is a delicious and nutritious blend of flavors. The creamy tahini, sweet dates, and coconut milk create a rich and satisfying taste, while the banana and Greek yogurt add a creamy texture. The hint of vanilla and cinnamon adds a touch of warmth to this delightful smoothie.

Ingredients: 2 tbsp tahini. 4-6 pitted dates. 1 cup coconut milk. 1 frozen banana. 1/2 cup Greek yogurt. 1/2 tsp vanilla extract. 1/2 tsp ground cinnamon. 1 cup ice cubes.

Instructions: Mix everything together in a blender. About two to three minutes of blending should be enough to make the mixture smooth and creamy. If you want to change how sweet it is, you can add more dates. Pour into glasses and serve right away. Take a sip of your Tahini and Date Coconut Smoothie.

Prep Time: 5 minutes

Cook Time: 0 minutes

skilo

[kleinvoimond]

This is a delicious coffee recipe with a twist of citrus and spice that will make your camping mornings more fun.

Ingredients: 2 tbsp coarse ground coffee beans. 1 cup hot water. 1 slice of orange peel. 1 cinnamon stick. 1 tsp honey.

Instructions: Boil 1 cup of water. Add the coffee grounds to a camp mug. Pour the hot water over the coffee grounds and let it steep for 4 minutes. Add the orange peel and cinnamon stick, stirring gently. Sweeten with honey to taste. Allow it to cool slightly, then enjoy your Cup of Sunshine!

Prep Time: 5 minutes

Cook Time: 4 minutes

Tony Sandy

[kleinvoimond]

Tender pork belly caramelized to perfection with a flavorful red-wine marinade.

Ingredients: 1.5 lbs pork belly, skinless, cut into cubes. 1 cup red wine. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 inch piece ginger, grated. 1/2 tsp black pepper. 2 tbsp vegetable oil.

Instructions: Use a bowl to mix together the black pepper, minced garlic, soy sauce, brown sugar, and red wine. Put the pork belly cubes in a plastic bag that can be closed again and again. Then, pour the red wine mixture over the cubes. Put the bag in the fridge for at least 4 hours or overnight to marinate. Set the oven to 325F 163C before you start cooking. Take the pork that has been marinated out of the fridge and let it sit at room temperature for 15 minutes. Put vegetable oil in a skillet that can go in the oven and heat it over medium-high heat. Put in the pork cubes that have been marinated; save the marinade. Brown the pork on all sides in a pan, then add the marinade that you saved. Put the skillet in an oven that has already been heated up and bake for two to three hours, or until the pork is soft and the sugar has caramelized. After taking it out of the oven, let it cool down for a few minutes. Red wine-caramelized pork belly is great with rice or any other side you like. Enjoy this tasty pork dish's deep, caramelized flavors!

Prep Time: 270 minutes

Cook Time: 150 minutes

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