Lilou73

springtime scans - MuskogeeCats Cat Club - Paige A Mitchell - mohawk - gas gangrene

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International Conference on Business and Engineering Research

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csc aquatics

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Mandol Pierre

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Tyriene Amey

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cleaning service st. louis

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s p lernwelt

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MrStitchez

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james williams

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willow

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Tzatziki sauce is made with cucumber, garlic, and dill and is based on Greek yogurt. It is cool and creamy. You can dip vegetables in it, put it on pita bread, or use it as a topping for grilled meats.

Ingredients: 1 cup Greek yogurt. 1 medium cucumber, grated and drained. 2 cloves garlic, minced. 1 tablespoon extra virgin olive oil. 1 tablespoon fresh lemon juice. 1 tablespoon chopped fresh dill or 1 teaspoon dried dill. Salt and pepper to taste.

Instructions: Chopped dill, grated cucumber, minced garlic, olive oil, and lemon juice should all be mixed together in a bowl. Make sure to mix the ingredients well until they are all well mixed. Add pepper and salt to taste. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. If you want, you can add a drizzle of olive oil and a sprig of fresh dill to the top before serving it cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Makenna Arnold

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Indulge in these irresistibly chewy and delicious gluten-free chocolate chip cookies. Made with almond flour and coconut sugar, they're perfect for those with gluten sensitivities or looking for a healthier treat option.

Ingredients: 2 cups almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Mix the egg, vanilla extract, baking soda, salt, coconut sugar, and melted coconut oil in a large bowl until everything is well mixed. Add the chocolate chips and mix them in. Place dough balls about 2 inches apart on a baking sheet that has been lined with parchment paper. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

Camp runamukl

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This Paleo Cashew Beef Stir Fry is a delicious and healthy option for a quick weeknight dinner. It's loaded with tender beef, colorful vegetables, and crunchy cashews, all seasoned with a flavorful blend of coconut aminos, garlic, and ginger.

Ingredients: 1 lb grass-fed beef strips. 1/2 cup raw cashews. 2 tablespoons coconut aminos. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 small zucchini, sliced. 1 cup broccoli florets. 2 tablespoons coconut oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: In a bowl, marinate the beef strips with coconut aminos, minced garlic, and grated ginger for 15 minutes. Heat coconut oil in a large skillet over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until it starts to brown. Remove from the skillet and set aside. In the same skillet, add the sliced bell peppers, zucchini, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender-crisp. Return the cooked beef to the skillet, add cashews, and season with salt and pepper to taste. Stir-fry for an additional 2 minutes until everything is heated through. Serve hot, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

fr. thomas reeves

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Indulge in the rich flavors of pecan pie in a creamy, spreadable form. This vegan pecan pie butter is perfect for spreading on toast, drizzling over oatmeal, or enjoying as a dip for fruits.

Ingredients: 2 cups pecans, roasted. 3 tablespoons maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1/8 teaspoon salt.

Instructions: Put the roasted pecans in a food processor and blend them until they are smooth. When the pecans are mixed, add vanilla extract, ground cinnamon, maple syrup, melted coconut oil, and salt. Blend until everything is well mixed and smooth. Put the pecan pie butter in a jar or other airtight container to keep it fresh. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Spread it on toast, oatmeal, or fruit to eat with it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Louisville Trading

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This Keto Vietnamese Noodle Salad Bowl is a low-carb dish that is both refreshing and filling. It has lots of bright flavors and crunchy textures. It's great for people on a ketogenic diet because it uses spiralized zucchini instead of rice noodles.

Ingredients: 2 cups spiralized zucchini. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/2 cup sliced cucumber. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. 1/4 cup sliced green onions. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon sesame oil. 1 tablespoon soy sauce or tamari for gluten-free. 1 tablespoon erythritol or preferred keto-friendly sweetener. 1 clove garlic, minced. 1 teaspoon grated ginger. Salt and pepper to taste.

Instructions: You can put shredded cabbage, shredded carrots, sliced cucumber, chopped cilantro, chopped mint, chopped peanuts, and sliced green onions in a large bowl. Get a small bowl and mix fish sauce, lime juice, sesame oil, soy sauce, erythritol, minced garlic, and grated ginger together. This will make the dressing. Add the dressing to the salad and mix it all together. Add pepper and salt to taste. Put the salad in bowls and serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

International Conference on Business and Engineering Research

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These Pistachio Pudding Cupcakes are a tasty treat that tastes like pistachios. They taste great and are moist. The frosting is creamy cream cheese, and there are crunchy pistachio bits on top. Perfect for any event!

Ingredients: 1 box 15.25 oz white cake mix. 1 box 3.4 oz instant pistachio pudding mix. 1 cup sour cream. 1/2 cup vegetable oil. 4 large eggs. 1/2 cup milk. 1 tsp almond extract. Green food coloring optional. 1 cup chopped pistachios for garnish. 1 batch of cream cheese frosting.

Instructions: Preheat your oven to 350F 175C and line muffin pans with cupcake liners. In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix. Add the sour cream, vegetable oil, eggs, milk, and almond extract to the dry ingredients. Mix until well combined. If desired, add a few drops of green food coloring to achieve your desired shade of green for the cupcakes. Mix until the color is evenly distributed. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the muffin pans for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, prepare a batch of cream cheese frosting. Frost each cupcake with a generous amount of cream cheese frosting and garnish with chopped pistachios. Serve and enjoy your delicious pistachio pudding cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

Core Sound Healing

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Indulge in the delightful combination of tart raspberries, creamy lemon-infused filling, and buttery graham cracker crust with this Raspberry Lemon Cream Tart.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 cup heavy cream. 8 ounces cream cheese, softened. 1/2 cup powdered sugar. Zest of 1 lemon. 1 teaspoon vanilla extract. 1 1/2 cups fresh raspberries. 1/4 cup raspberry jam.

Instructions: Warm the oven up to 175F 350C. Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together until they are well mixed. In a tart pan, press the dough into the bottom and up the sides. Let it cool after 10 minutes in the oven. Heavy cream should be beaten in a different bowl until stiff peaks form. Put away. Beat cream cheese until it's smooth in a different bowl. Put in the vanilla extract, powdered sugar, and lemon zest. Mix until it's smooth. Carefully fold the whipped cream into the cream cheese mixture until it is all mixed together. Smooth the cream cheese mixture out on top of the tart crust after it has cooled. Spread the raspberries out on top of the cream cheese mix. Melt the raspberry jam in a small saucepan over low heat. Spread jam that has melted over the raspberries. Put the tart in the fridge for at least an hour before you serve it.

Prep Time: 20 minutes

Cook Time: 10 minutes

stands for school

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Indulge in the decadent goodness of these Paleo Chocolate Chip Blondies. Made with almond and coconut flour, sweetened with coconut sugar and maple syrup, and loaded with dairy-free chocolate chips, these blondies are a guilt-free treat for any occasion.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup melted coconut oil. 1/4 cup maple syrup. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease an 8x8-inch baking dish. Put almond flour, coconut flour, coconut sugar, baking soda, and salt in a large bowl and mix them together. Melt the coconut oil and mix it with the maple syrup, eggs, and vanilla extract. Mix everything together well. The chocolate chips should be carefully mixed in. Spread the batter out evenly in the baking dish that has been prepared. In a hot oven, bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Blondies should cool in the pan before they are cut into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Boywood Farm