Local Sarcasm

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On a hot summer day, these blueberry popsicles are the perfect way to cool off. They taste great and are vegan-friendly because they are made with fresh blueberries and coconut milk.

Ingredients: 2 cups fresh blueberries. 1/4 cup maple syrup. 1 tablespoon lemon juice. 1 cup coconut milk.

Instructions: Put blueberries, maple syrup, and lemon juice in a blender and blend them together. Mix until it's smooth. Add the coconut milk to the blueberry mix and blend again until everything is well mixed. Place the mix into popsicle molds. Place popsicle sticks inside the molds. It needs to be frozen for at least 4 hours or until it is solid. Just run the molds under warm water for a second to get the popsicles out of them.

Prep Time: 10 minutes

Cook Time: 0 minutes

Wedding Planner Duorila

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Eggnog Snickerdoodles are a festive take on the classic Snickerdoodle cookie that's perfect for the holidays. These soft and chewy cookies are flavored with eggnog, cinnamon, and nutmeg, making them a delicious treat for family gatherings and cookie exchanges.

Ingredients: 1 cup unsalted butter, softened. 1 and 1/2 cups granulated sugar. 1 large egg. 1 teaspoon pure vanilla extract. 1/2 cup eggnog. 3 and 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. For rolling:. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg.

Instructions: In a large mixing bowl, cream the softened butter and 1 and 1/2 cups granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and eggnog until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 1 hour. Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, mix 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg for rolling the cookie dough. Shape the chilled dough into 1-inch balls and roll each ball in the sugar-spice mixture until coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the bottom of a glass or the palm of your hand. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Eggnog Snickerdoodles with a glass of eggnog or your favorite warm beverage!

Prep Time: 15 minutes

Cook Time: 10 minutes

okiciyap food pantry

[localsarcasm]

A delicious vegan curry infused with Jamaican flavors, featuring cannellini beans and green lentils for a hearty and nutritious meal.

Ingredients: 1 cup canned cannellini beans, drained and rinsed. 1 cup dry green lentils, rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 tomato, diced. 1 tablespoon Jamaican curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper. 1 can 13.5 oz coconut milk. 2 cups vegetable broth. Salt, to taste. Black pepper, to taste. 2 tablespoons olive oil. Fresh cilantro, for garnish. Cooked rice, for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Peel and chop the onion and bell pepper into small pieces. For about 5 minutes, or until softened, saut. Ground coriander, cumin, turmeric, cayenne pepper, and Jamaican curry powder should all be mixed in. Go on and cook for two more minutes. Cut up a tomato and add it to the pot along with green lentils, coconut milk, and vegetable broth. Mix things together well. Once the mixture starts to boil, lower the heat and cover it. Let it simmer for 20 to 25 minutes, stirring every now and then, until the lentils are soft. To taste, add salt and black pepper. Put the cooked rice on top of the curry, and then add fresh cilantro on top. Have fun with your Jamaican curry with cannellini and lentils!

Prep Time: 15 minutes

Cook Time: 30 minutes

eleana antonaki

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Carbonnade Flamande, also known as Flemish Beef Stew, is a traditional Belgian dish featuring tender beef simmered in a flavorful sauce made with onions, beer, and mustard. This recipe adds a diversivore twist by incorporating brown sugar and apple cider vinegar for a slightly sweet and tangy flavor profile.

Ingredients: 2 lb beef chuck, cut into 1-inch cubes. 2 large onions, thinly sliced. 2 cloves garlic, minced. 2 cups beef broth. 1 cup dark beer such as Belgian ale. 2 tbsp brown sugar. 2 tbsp apple cider vinegar. 2 tbsp Dijon mustard. 2 bay leaves. 4 sprigs fresh thyme. Salt and pepper to taste. 2 tbsp vegetable oil.

Instructions: In a large Dutch oven, heat vegetable oil over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary. Remove beef and set aside. Add sliced onions to the Dutch oven and cook until softened and caramelized, about 10 minutes. Add minced garlic and cook for an additional 1-2 minutes. Return beef to the pot. Add beef broth, dark beer, brown sugar, apple cider vinegar, Dijon mustard, bay leaves, and fresh thyme. Bring the stew to a simmer, then reduce heat to low. Cover and let it cook for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together. Season with salt and pepper to taste. Serve hot, garnished with additional fresh thyme if desired.

Prep Time: 20 minutes

Cook Time: 180 minutes

theodoregfx

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Enjoy the rich flavors of coffee and Mexican chocolate in this coffee cake that fits the Paleo diet. It's ideal for dessert, brunch, or breakfast!

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 tsp cinnamon. 1/2 tsp chili powder. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 4 eggs. 1/2 cup brewed coffee, cooled. 1 tsp vanilla extract. 1/2 cup dark chocolate chips or chunks Paleo-friendly.

Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan with coconut oil. In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, salt, cinnamon, and chili powder. In another bowl, whisk together melted coconut oil, honey or maple syrup, eggs, brewed coffee, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined. Fold in dark chocolate chips or chunks. Pour batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

resicai helyismereti honlap

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Traditional home-made ice cream recipes can be used to make Old-Time Custard Ice Cream, a rich and creamy frozen dessert. It has a smooth texture and a great vanilla flavor that will make any ice cream lover happy.

Ingredients: 4 eggs. 2 cups sugar. 4 cups half-and-half cream. 2 cups heavy cream. 2 teaspoons vanilla extract. Ice. Rock salt.

Instructions: In a large bowl, beat eggs until light and fluffy. Gradually add sugar, beating constantly until well blended. Stir in half-and-half cream, heavy cream, and vanilla extract until fully combined. Pour mixture into the canister of an ice cream maker. Assemble ice cream maker and layer ice and rock salt around the canister according to manufacturer's instructions. Churn until mixture reaches desired consistency, typically about 30-40 minutes. Serve immediately for soft serve or transfer to a container and freeze for a firmer texture.

Prep Time: 20 minutes

Cook Time: 40 minutes

Angels Time

[localsarcasm]

These smoky bacon-wrapped chicken thighs are grilled to perfection and glazed with a savory barbecue sauce. They'll make your man's mouth water.

Ingredients: 4 bone-in chicken thighs. 8 slices of thick-cut bacon. 1 cup barbecue sauce. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Warm up the grill outside until it's about halfway up to high. Put olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl and mix them together. Add salt and pepper to the chicken thighs. Use wooden skewers to hold each chicken thigh together while you wrap it in two slices of bacon. The bacon-wrapped chicken thighs should be brushed with the barbecue sauce mix. Put the chicken wrapped in bacon on a grill that has already been heated up. Cook for 20 to 25 minutes, turning the chicken every so often and basting it with more sauce. On the grill, cook the chicken until it reaches 165F 74C and the bacon is golden brown. Take it off the grill and give it a minute or two to rest. Enjoy the smoky, bacon-wrapped BBQ treat while it's still hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

gormley footwear

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These Roasted Veggie Pitas with Avocado Dip are a tasty and healthy way to eat. Served in warm whole wheat pitas, this dish has roasted bell peppers, red onions, cherry tomatoes, a creamy avocado dip, and fresh greens. The different tastes and textures work well together to make a filling lunch or dinner.

Ingredients: 2 cups mixed bell peppers, thinly sliced. 1 red onion, thinly sliced. 2 cups cherry tomatoes. 2 tablespoons olive oil. Salt and black pepper to taste. 4 whole wheat pitas. 2 cups mixed greens. 1 avocado, mashed. 1/2 cup Greek yogurt. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon cumin. 1/2 teaspoon paprika. Fresh cilantro for garnish.

Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the bell peppers, red onion, and cherry tomatoes with olive oil, salt, and black pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly charred. While the veggies are roasting, cut the whole wheat pitas in half and warm them in the oven for a few minutes. In a small bowl, combine mashed avocado, Greek yogurt, minced garlic, lemon juice, cumin, and paprika to make the avocado dip. Season with salt and pepper to taste. Once the roasted veggies are ready, remove them from the oven and let them cool slightly. To assemble the pitas, spread a generous spoonful of avocado dip inside each pita half. Fill the pitas with the mixed greens and roasted veggies. Garnish with fresh cilantro and serve your delicious Roasted Veggie Pitas with Avocado Dip!

Prep Time: 15 minutes

Cook Time: 25 minutes

Anita Gritsch

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These sliders are the perfect mix of soft chicken flavored with beer and bourbon, smothered in tangy BBQ sauce, and served on soft slider buns. You can use them for parties, game days, or any other casual get-together.

Ingredients: 1 lb chicken breasts, boneless and skinless. Salt and pepper to taste. 1 cup beer your choice. 1/2 cup bourbon. 1 cup BBQ sauce. 12 slider buns. 1 onion, thinly sliced. 1 tbsp olive oil. Optional: coleslaw for topping.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 6 minutes per side for the chicken breasts to get brown on both sides after you add them. Add the bourbon and beer, then turn down the heat to low. Simmer for 10 to 15 minutes, or until the chicken is done and the liquid is half gone. Take the chicken out of the pan and use two forks to shred it. Put the shredded chicken back in the pan and add the BBQ sauce. Stir the ingredients together. Add two to three more minutes of cooking time until everything is hot. In a different pan or the oven, toast the slider buns until they are lightly golden. Put some BBQ chicken on each bun, then add sliced onions and, if you want, coleslaw. Finally, put the top bun on top of the sliders. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

the diapered life home

[localsarcasm]

Enjoy the delicious mix of fragrant lavender and rich Nespresso coffee, served perfectly chilled for a cool treat.

Ingredients: 1 Nespresso capsule intensity of your choice. 1 tablespoon culinary lavender buds. 1 cup water. 1 cup ice cubes. 1-2 tablespoons simple syrup adjust to taste. Milk or cream optional, to taste.

Instructions: Brew the Nespresso capsule according to your preference and set aside to cool. In a small saucepan, bring water to a gentle simmer. Remove from heat and add lavender buds. Let steep for 10-15 minutes, then strain and discard the lavender buds. In a glass, combine the brewed Nespresso coffee, lavender-infused water, and simple syrup. Stir well. Add ice cubes to the glass and stir again. Optionally, add milk or cream to taste and stir. Garnish with a lavender sprig if desired, and serve immediately. Enjoy your refreshing Lavender Iced Nespresso Coffee!

Prep Time: 10 minutes

Cook Time: 5 minutes

Miss Garfield

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These Italian Fig Cookies are a delightful treat with a tender dough and a sweet fig, almond, and honey filling. They're perfect for special occasions or as a comforting snack.

Ingredients: For the dough:. - 3 cups all-purpose flour. - 1/2 cup granulated sugar. - 1/2 teaspoon baking powder. - 1/4 teaspoon salt. - 3/4 cup unsalted butter, cold and cubed. - 3 large eggs. - 1 teaspoon vanilla extract. - Zest of 1 lemon. For the fig filling:. - 1 1/2 cups dried figs, stems removed and chopped. - 1/2 cup almonds, chopped. - 1/4 cup honey. - 1/4 cup orange marmalade. - 1/2 teaspoon ground cinnamon. For the icing:. - 1 cup powdered sugar. - 2 tablespoons milk. - 1/2 teaspoon vanilla extract. - Colored sprinkles optional.

Instructions: In a bowl, mix together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. In a separate bowl, beat the eggs, vanilla extract, and lemon zest. Gradually add the egg mixture to the flour mixture, mixing until the dough comes together. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for about 30 minutes. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. For the fig filling, combine the chopped dried figs, chopped almonds, honey, orange marmalade, and ground cinnamon in a bowl. Mix well. Roll out one portion of the dough on a floured surface into a rectangle. Spread half of the fig filling evenly over the dough. Roll up the dough from the longer side, jelly-roll style. Repeat with the other portion of dough and remaining filling. Place the rolls on the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Allow the rolls to cool slightly before slicing them diagonally into cookies. For the icing, mix the powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle the icing over the cooled cookies and top with colored sprinkles if desired. Let the icing set before serving. Enjoy these delicious Italian fig cookies!

Prep Time: 30 minutes

Cook Time: 25 minutes

Kinta Selatan

[localsarcasm]

Kisir is a popular Turkish bulgur salad that tastes great and is always fresh. It's great for parties and picnics because it has a great mix of textures and spices. This recipe is simple to make and a great way to bring Turkey into your home.

Ingredients: 1 cup fine bulgur. 1 1/2 cups hot water. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 lemon, juiced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. 1/2 cucumber, finely diced. 2 tomatoes, finely diced. 1/2 red bell pepper, finely diced. 1/2 green bell pepper, finely diced. 3 green onions, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. Lettuce leaves for serving. Lemon wedges for garnish.

Instructions: Take a big bowl and add the fine bulgur to it. After adding the hot water to the bulgur, cover the bowl with a lid or plastic wrap and let it sit for 15 minutes. The bulgur will soften and soak up the water. Add the lemon juice, ground cumin, paprika, red pepper flakes, salt, and pepper to a different bowl. Mix them together to make the dressing. Now that the bulgur is soft, use a fork to fluff it up, and then pour the dressing over it. Combine well by mixing. Cut the cucumber, tomatoes, red and green bell peppers, green onions, fresh parsley, and fresh mint into small pieces and add them to the bulgur. Make sure the ingredients are spread out evenly by mixing everything well. Test the seasoning and make any necessary changes. Put lettuce leaves on a platter and spoon the Turkish Kisir Salad on top of them. Serve as a tasty and healthy starter or side dish with lemon wedges on top.

Prep Time: 20 minutes

Cook Time: 0 minutes

gormley footwear

[localsarcasm]

This smoothie is super-energizing and tastes great with the sweet blood oranges, creamy yogurt, and hint of ginger.

Ingredients: 1 ripe banana. 2 blood oranges, peeled and segmented. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1 teaspoon fresh ginger, grated. 1/2 cup ice cubes.

Instructions: Mix everything together in a blender. Mix until it's creamy and smooth. If you want to change how sweet it is, you can add more honey. Put it in a glass and serve right away. Have a nice, cool Creamy Ginger Blood Orange Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

ghost experience cym

[localsarcasm]

This recipe for leek latkes with cauliflower "cheese" is a tasty change from regular latkes and is perfect for Veganuary. The outside is crispy, the inside is soft, and they're full of delicious flavors.

Ingredients: 2 medium leeks, thinly sliced. 2 cups grated cauliflower. 1/4 cup chickpea flour. 2 tablespoons nutritional yeast. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 2 tablespoons olive oil for frying.

Instructions: Put the grated cauliflower, sliced leeks, chickpea flour, nutritional yeast, garlic powder, onion powder, salt, and pepper in a large bowl. Mix everything together well until it's all mixed together. Set a pan on medium heat and add the olive oil. Grab about a quarter-cup of the mix and shape it into a patty. Put the patty in the hot pan and use a spatula to make it flat. Cook a few latkes at a time, depending on the size of your skillet, with the rest of the mixture. The latkes should be cooked for four to five minutes on each side, or until they are golden brown and crispy. After the latkes are done cooking, put them on a plate with paper towels on it to drain any extra oil. If you want, you can serve the warm leek latkes with vegan sour cream or your favorite dipping sauce on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

tennisschool nossik versteeg

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A refreshing and nutritious salad featuring delicate zucchini ribbons, hearty millet, and crunchy toasted pine nuts, all brought together with a vibrant herb dressing.

Ingredients: 2 medium zucchinis, thinly sliced into ribbons. 1 cup cooked millet. 1/2 cup pine nuts, toasted. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Put the cooked millet, zucchini ribbons, and toasted pine nuts in a large bowl. Take a different small bowl and mix the olive oil, lemon juice, garlic that has been minced, salt, and pepper. This will make the dressing. For the salad, pour the dressing over it and toss it around to make sure everything is covered. Add the chopped parsley, mint, and basil to the salad and gently toss it again to spread the herbs out. Add more salt and pepper if you think it needs it after tasting. Make the Zucchini Ribbon, Millet, and Pine Nut Salad right away and serve it as a side dish or a light meal. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

Matt Strackbein

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Ingredients: 4 boneless, skinless chicken breasts. 4 cloves garlic, minced. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a small bowl, mix together minced garlic, lemon juice, olive oil, oregano, salt, and pepper. Place chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Let marinate for 5 minutes. Heat a skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through and golden brown. Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Garnish with fresh parsley before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes

audra middleton

[localsarcasm]

These vegan mini peanut butter and chocolate baked donuts are a delightful treat for any occasion. They are moist, flavorful, and easy to make!

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup brown sugar. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup almond milk. 1/4 cup creamy peanut butter. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. 1/4 cup dairy-free chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a mini donut pan. In a mixing bowl, whisk together flour, cocoa powder, brown sugar, baking powder, and salt. In another bowl, mix almond milk, peanut butter, melted coconut oil, and vanilla extract until smooth. Pour wet ingredients into dry ingredients and stir until combined. Fold in chocolate chips. Transfer the batter into a piping bag and pipe it into the prepared donut pan. Bake for 8-10 minutes or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

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