Lewd Boots

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[lewd-boots]

These savory corn pancakes are a tasty change from regular pancakes. They are a filling breakfast or brunch choice because they are full of corn kernels and green onions. They are also vegan!

Ingredients: 1 cup cornmeal. 1/2 cup all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 1 cup non-dairy milk. 1 cup corn kernels fresh or frozen. 1/4 cup finely chopped green onions. 2 tbsp nutritional yeast. 2 tbsp olive oil.

Instructions: In a large bowl, mix together cornmeal, flour, baking powder, and salt. Stir in non-dairy milk until smooth. Fold in corn kernels, green onions, and nutritional yeast. Heat olive oil in a skillet over medium heat. Pour batter onto the skillet to form pancakes. Cook for 3-4 minutes on each side, or until golden brown. Serve warm with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

acemat

[lewd-boots]

Enjoy a healthy and flavorful salad with a creamy nutritional yeast dressing that adds a cheesy, umami flavor to your greens and veggies.

Ingredients: 1/4 cup nutritional yeast. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 cups mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup sliced almonds. 1/4 cup shredded carrots. 1/4 cup sliced radishes.

Instructions: Nut butter, water, lemon juice, minced garlic, salt, and black pepper should all be mixed together in a small bowl with a whisk until the mixture is smooth. Mixed salad greens, cherry tomatoes, cucumber, red onion, sliced almonds, shredded carrots, and sliced radishes should all be put in a large salad bowl. Spread the creamy nutritional yeast dressing on top of the salad, then toss it around to cover everything evenly. Serve right away as a tasty and healthy salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

blanc european festival

[lewd-boots]

A nutritious and hearty breakfast option, this Slow Cooker Quinoa Oatmeal combines the goodness of quinoa, steel-cut oats, and flavorful spices with the convenience of a slow cooker. Perfect for busy mornings or when you want a warm and comforting breakfast ready when you wake up.

Ingredients: 1 cup quinoa, rinsed. 1 cup steel-cut oats. 4 cups almond milk. 2 apples, peeled and diced. 1/2 cup raisins. 1/4 cup maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon salt. 2 cups water.

Instructions: In a slow cooker, combine quinoa, steel-cut oats, almond milk, apples, raisins, maple syrup, cinnamon, nutmeg, and salt. Add water and stir well to combine all ingredients. Cover the slow cooker and cook on low heat for 6-8 hours or until the quinoa and oats are tender. Stir the mixture occasionally during cooking to prevent sticking and ensure even cooking. Once cooked, spoon the quinoa oatmeal into bowls and garnish with additional maple syrup, nuts, or fresh fruit if desired. Serve warm and enjoy the wholesome goodness of this slow-cooked quinoa oatmeal!

Prep Time: 15 minutes

Cook Time: 360 minutes

helix pictures

[lewd-boots]

These pumpkin cookies with frosting are soft, moist, and full of warm fall spices. They are great for fall parties or cozy nights at home because they have a creamy vanilla frosting on top.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 2 cups whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup powdered sugar. 2 tablespoons non-dairy milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are set and slightly golden around the edges. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. To make the frosting, whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth. Once the cookies are completely cooled, spread frosting over the tops of the cookies using a knife or offset spatula. Allow the frosting to set before serving. Enjoy your delicious vegan frosted pumpkin cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

samantha passanitis blog

[lewd-boots]

The sweet blueberries and hearty cornmeal in these vegan blueberry corn muffins go so well together. They're simple to make and taste great for breakfast or a snack.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/2 cup cane sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup fresh blueberries.

Instructions: Preheat oven to 375F 190C. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix almond milk, melted coconut oil, and vanilla extract. Pour wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. Spoon batter into lined muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

shells for nj shores

[lewd-boots]

A flavorful and easy-to-make chicken dish cooked in a slow cooker with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 1 packet au jus gravy mix. 1/2 cup butter. 8 pepperoncini peppers.

Instructions: Place chicken breasts in the bottom of the slow cooker. Sprinkle ranch seasoning mix and au jus gravy mix over the chicken. Place butter on top of the chicken. Add pepperoncini peppers on top. Cover and cook on low for 6-8 hours or high for 4 hours, until chicken is cooked through and tender. Shred chicken with two forks and serve with the cooking juices.

Prep Time: 10 minutes

Cook Time: 240-480

congreso

[lewd-boots]

This is a hearty and tasty soup that has the richness of cheese and the salty goodness of ham and potatoes. Great for getting rid of leftover ham!

Ingredients: 1 cup diced ham. 2 cups potatoes, peeled and diced. 1/2 cup onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup milk. 1/2 cup heavy cream. 2 cups shredded cheddar cheese. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, saut onions and garlic until translucent. Add diced ham and cook until lightly browned. Stir in potatoes and chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender. Add milk, heavy cream, and shredded cheddar cheese. Stir until cheese is melted and the soup is creamy. Season with salt and pepper to taste. Simmer for an additional 10 minutes, allowing flavors to meld. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 30 minutes

ucl welsh society

[lewd-boots]

A quick and delicious Instant Pot recipe for Chicken Adobo and Rice, with savory and tangy flavors. Perfect for a busy weeknight dinner.

Ingredients: 2 lbs chicken thighs, bone-in, skin-on. 1 cup white rice, rinsed. 1/2 cup soy sauce. 1/4 cup vinegar. 1/4 cup brown sugar. 1 onion, sliced. 4 cloves garlic, minced. 1 bay leaf. 1 teaspoon black peppercorns. 1/2 cup water. Green onions and sesame seeds for garnish.

Instructions: Put chicken thighs in the Instant Pot. Mix the garlic, vinegar, brown sugar, and soy sauce in a bowl. Then, pour the sauce over the chicken. Put in the black pepper, bay leaf, and onions. Put water around the chicken. Start the timer for 10 minutes and close the lid of the Instant Pot. After you're done, let the pressure drop naturally for 10 minutes and then quickly release it. Take the chicken out and set it aside. Put the chicken on top of the rice after rinsing it and stirring it in. Make sure the lid is shut and set the pressure to high for 5 minutes. Let the pressure drop naturally for 10 minutes, and then quickly let it go. Cook the chicken and put it on top of the rice. Add green onions and sesame seeds on top of the chicken.

Prep Time: 15 minutes

Cook Time: 25 minutes

sta. clara de montefalco parish church

[lewd-boots]

With the warm tastes of chai spice and maple syrup, these bliss balls are a sweet and nutty treat that you will love.

Ingredients: 1 cup almonds. 1 cup dates, pitted. 1/4 cup maple syrup. 1/4 cup almond butter. 1 tsp vanilla extract. 1 tsp chai spice mix. Pinch of salt. 1/2 cup shredded coconut, for coating.

Instructions: Use a food processor to grind almonds into a fine powder. Salt, dates, maple syrup, almond butter, vanilla extract, and chai spice mix should all be added. Mix until the dough starts to stick together. Add the shredded coconut and roll the balls in it to cover them. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

I am sleepless

[lewd-boots]

There are only 230 calories in a serving of this Easy Fajita Stuffed Chicken recipe, so it's both tasty and good for you. The fajita seasoning and melted mozzarella cheese give it a lot of flavor, making it a great meal for any event.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add bell pepper, onion, and garlic. Cook until softened, about 5 minutes. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes. Slice a pocket into each chicken breast. Stuff each chicken breast with the fajita mixture and mozzarella cheese. Secure the pockets with toothpicks if needed. Place stuffed chicken breasts in a baking dish. Bake for 25-30 minutes or until chicken is cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

geografia eventos inicio

[lewd-boots]

Lemon-Basil Chicken Rotini is a delicious pasta dish that is full of fresh lemon and basil flavors. It has tender chicken slices and rotini pasta that is just right. You can make it any day of the week and it will be quick and easy.

Ingredients: 2 chicken breasts, sliced. 1 lemon, juiced and zested. 1/4 cup fresh basil leaves, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 250g rotini pasta. Grated Parmesan cheese for serving.

Instructions: In a bowl, mix lemon juice, lemon zest, chopped basil, minced garlic, olive oil, salt, and pepper. Add sliced chicken breasts to the bowl and coat them evenly with the marinade. Let it marinate for 30 minutes. Cook rotini pasta according to package instructions until al dente. Drain and set aside. In a skillet, heat olive oil over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 6-8 minutes. Add the cooked rotini pasta to the skillet with the chicken. Toss everything together until well combined. Serve hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

engeloras kaniner

[lewd-boots]

Enjoy the vibrant flavors and textures of this delicious snow peas and lotus root stir-fry. The combination of crunchy lotus root and tender snow peas, coated in a savory sauce, makes for a delightful side dish or main course.

Ingredients: 200g snow peas, trimmed. 200g lotus root, thinly sliced. 2 cloves garlic, minced. 1 tbsp vegetable oil. 1 tsp sesame oil. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1/2 tsp sugar. Salt and pepper to taste.

Instructions: Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and saut for 30 seconds until fragrant. Add lotus root slices and stir-fry for 2-3 minutes until they begin to soften. Add snow peas and continue stir-frying for another 2-3 minutes until both the lotus root and snow peas are tender-crisp. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Pour the sauce mixture over the vegetables in the wok and toss to coat evenly. Cook for an additional 1-2 minutes. Remove from heat and serve hot. Garnish with sesame seeds or sliced green onions if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

the dark sire

[lewd-boots]

Enjoy the delicious flavors of fall with this smooth pumpkin ice cream that has a hint of spice from the glac ginger. Great for satisfying your sweet tooth with a holiday twist!

Ingredients: 1 cup canned pumpkin puree. 1 can 14 oz sweetened condensed milk. 2 cups heavy cream. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 cup finely chopped glac ginger.

Instructions: In a large bowl, combine pumpkin puree and sweetened condensed milk. Add vanilla extract, cinnamon, nutmeg, and ginger. Mix well. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until well combined. Fold in the chopped glac ginger. Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover and freeze for at least 6 hours or until firm. Serve scoops of pumpkin and glac ginger ice cream, garnished with extra glac ginger if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

vzw catpower

[lewd-boots]

This vegan coconut mango ice cream is a refreshing and tropical treat perfect for summer. Creamy coconut milk blends with sweet mangoes to create a luscious dairy-free dessert.

Ingredients: 2 cups coconut milk. 2 ripe mangoes, peeled and diced. 1/2 cup maple syrup. 1 tsp vanilla extract.

Instructions: In a blender, combine coconut milk, diced mangoes, maple syrup, and vanilla extract. Blend until smooth and creamy. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours until firm. Serve scoops of delicious vegan coconut mango ice cream.

Prep Time: 15 minutes

Cook Time: 20 minutes

geografia eventos inicio

[lewd-boots]

A delicious dessert called pastel enrollado de crepes y mango combines the light tastes of crepes with the sweetness of ripe mangoes and whipped cream. It's a great treat for any event, and the way it's presented in rolls really makes it stand out!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons unsalted butter, melted. 2 ripe mangoes, peeled and sliced. 1 cup whipped cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Mint leaves for garnish.

Instructions: In a bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs and then add milk and melted butter. Mix well. Combine the wet and dry ingredients and whisk until a smooth batter forms. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a small amount of batter into the skillet, swirling it to create a thin crepe. Cook until the edges start to brown, then flip and cook the other side. Repeat with the remaining batter. Let the crepes cool completely. In a separate bowl, whip the cream, powdered sugar, and vanilla extract until stiff peaks form. To assemble, place a crepe on a serving plate, spread a layer of whipped cream, and add sliced mangoes. Repeat with more crepes, cream, and mangoes, stacking them. Once the stack is complete, roll the crepes gently but tightly, creating a roll or log shape. Chill the crepe roll in the refrigerator for at least 30 minutes to set. Before serving, garnish with fresh mint leaves and a dusting of powdered sugar. Slice and enjoy your delicious Pastel enrollado de crepes y mango!

Prep Time: 20 minutes

Cook Time: 20 minutes

dusty zoo

[lewd-boots]

With these delectable cookies, you can indulge in the perfect combination of caramel sweetness, crunchy pecans, and gooey chocolate chips. A delicious treat for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup chopped pecans. 1/2 cup caramel bits.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. The chocolate chips, chopped pecans, and caramel bits should all be carefully mixed in. Using a cookie scoop or spoon, drop dough by the tablespoonful onto the baking sheets that have been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty caramel pecan chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10-12

edcamp library

[lewd-boots]

A tasty fall treat, these crepes are filled with a spiced pumpkin puree. As fall approaches, they are great for breakfast or dessert.

Ingredients: 1 cup pumpkin puree. 2 tablespoons brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 cup all-purpose flour. 2 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. 2 tablespoons powdered sugar for dusting. Whipped cream optional, for garnish. Maple syrup optional, for drizzling.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix well to make the pumpkin filling. In another bowl, whisk together the flour, eggs, milk, melted butter, and vanilla extract until you have a smooth crepe batter. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or cooking spray. Pour a small amount of crepe batter into the skillet, swirling it around to create a thin, even layer. Cook for about 1-2 minutes until the edges start to lift. Spoon a generous amount of the pumpkin filling onto one half of the crepe. Fold the other half over to cover the filling, creating a half-moon shape. Continue to cook for another minute or so until the crepe is lightly browned on the bottom. Carefully flip it over and cook the other side until golden. Repeat the process with the remaining batter and pumpkin filling. Serve the roasted pumpkin filled crepes dusted with powdered sugar. You can also garnish them with whipped cream and drizzle with maple syrup if desired. Enjoy your delicious Roasted Pumpkin Filled Crepes!

Prep Time: 15 minutes

Cook Time: 30 minutes

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