Loveeeee Junkrat

Ajac Singletary - Stylez and Kutz - Youth Empowerment Shelter - Ccobumc - eastfootspa

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This Garlic Bacon Chicken in the Crock Pot is a tasty and comforting meal that is simple to make. Garlic, bacon, and chicken that has been slow-cooked to perfection make a tasty meal for any event.

Ingredients: 4 chicken breasts. 8 slices bacon, chopped. 4 cloves garlic, minced. 1 onion, sliced. 1 cup chicken broth. 1/2 cup heavy cream. 1 tsp dried thyme. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp chopped fresh parsley, for garnish.

Instructions: In a skillet, cook chopped bacon until crispy. Remove and drain on paper towels. Season chicken breasts with salt and pepper. In the same skillet, sear chicken until browned on both sides. Place chicken breasts in the slow cooker. Add garlic, onion, cooked bacon, chicken broth, and thyme to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken from the slow cooker and keep warm. Stir in heavy cream into the slow cooker juices. Cook on high for an additional 15 minutes until sauce thickens. Serve chicken topped with sauce and garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

Margaux Rodrigues

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A hearty and flavorful Paleo twist on traditional Vietnamese beef stew, made with grass-fed beef, coconut milk, and aromatic spices. This stew is packed with protein and healthy fats, making it a satisfying and nourishing meal.

Ingredients: 2 lbs grass-fed beef stew meat. 2 tbsp coconut oil. 1 onion, chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 3 cups beef broth. 1 cup coconut milk. 2 carrots, sliced. 2 sweet potatoes, peeled and cubed. 2 tbsp fish sauce. 1 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 cinnamon stick. 2 star anise. Salt and pepper to taste. Chopped cilantro and green onions for garnish.

Instructions: Coconut oil should be heated over medium-high heat in a large pot. Add the ginger, garlic, and onions. Saut until aromatic. Brown the beef stew meat from all sides. Pour in coconut milk and beef broth. Add the star anise, cinnamon stick, apple cider vinegar, coconut aminos, carrots, and sweet potatoes. To taste, add salt and pepper for seasoning. After bringing to a simmer, turn down the heat. Cook, covered, stirring occasionally, for two hours. Remove the star anise and cinnamon stick after the beef is tender and the veggies are fully cooked. Garnish with chopped green onions and cilantro and serve hot.

Prep Time: 20 minutes

Cook Time: 120 minutes

Latvian Dobermann

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This kale slaw doesn't have any gluten and is full of healthy nutrients. This is a great side dish for any meal or a quick lunch by itself. A dish that tastes great and fills you up is made with crunchy kale, colorful vegetables, and sweet cranberries.

Ingredients: 1 bunch kale, stems removed and thinly sliced. 1/4 cup red cabbage, thinly sliced. 1 carrot, grated. 1/4 cup red onion, thinly sliced. 1/4 cup toasted sunflower seeds. 1/4 cup dried cranberries. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put kale, red cabbage, carrot, red onion, sunflower seeds, and cranberries in a large bowl. Add honey, Dijon mustard, salt, and pepper to a small bowl and mix them together with a whisk. Add the dressing to the kale and toss it around until it's well covered. Before you serve the slaw, let it sit for about 10 minutes so the flavors can mix.

Prep Time: 15 minutes

Cook Time: 0 minutes

TIVERTON FOUR CORNERS FUN RUN

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A vegan twist on the classic Korean kimbap, filled with colorful veggies and tofu, perfect for a nutritious and satisfying meal.

Ingredients: 5 sheets nori seaweed. 2 cups cooked short-grain rice, seasoned with rice vinegar and sugar. 1 cup julienned carrots. 1 cup julienned cucumber. 1 cup julienned tofu, pan-fried with soy sauce. 1 cup blanched spinach. 1 tablespoon sesame oil. Salt, to taste.

Instructions: Put a nori sheet on a sushi mat made of bamboo. Cover the nori with a layer of seasoned rice, leaving a small edge at the top. Spread out the spinach, cucumber, carrots, and tofu in a circle in the middle of the rice. Put a little bit of salt and sesame oil on top of the fillings. Use the bamboo mat to roll the kimbap up tight, and use a little water to seal the edge. Do it again with the rest of the ingredients. Cut the rolls into small pieces that are easy to eat. Put it out and dip it in soy sauce or your favorite sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

Valmaturism

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Smoked salmon shooters are a classy and tasty appetizer that are great for any event. The smoky richness of the salmon goes well with the creamy texture of the cheese mixture. Each bite is a delightful explosion of flavors.

Ingredients: 200g smoked salmon slices. 1/2 cup cream cheese. 2 tablespoons chopped chives. 1 lemon, juiced. Salt and pepper to taste. Crackers or breadsticks for serving.

Instructions: In a bowl, mix cream cheese, chopped chives, lemon juice, salt, and pepper until well combined. Cut smoked salmon slices into small pieces. Fill shot glasses halfway with the cream cheese mixture. Top each shot glass with a piece of smoked salmon. Garnish with additional chives or lemon zest if desired. Serve with crackers or breadsticks.

Prep Time: 15 minutes

Cook Time: 0 minutes

Ampariza

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Indulge in the rich flavors of a maple cardamom latte in the form of a smoothie. This creamy and aromatic smoothie is the perfect way to start your day or enjoy as an afternoon pick-me-up.

Ingredients: 1 cup brewed coffee, cooled. 1/2 cup almond milk. 2 tablespoons pure maple syrup. 1/4 teaspoon ground cardamom. 1 banana. 1 tablespoon almond butter. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: In a blender, combine the cooled brewed coffee, almond milk, pure maple syrup, ground cardamom, banana, almond butter, vanilla extract, and ice cubes. Blend until smooth and creamy, about 1-2 minutes. Pour into a glass and garnish with a sprinkle of ground cardamom, if desired. Enjoy your Maple Cardamom Latte Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Orchids Thai Restaurant

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These vegan hot chocolate bombs are a delightful treat for the holiday season or any chilly day. They're made with dairy-free chocolate, cocoa powder, dairy-free milk, and vegan marshmallows, making them a comforting and indulgent drink that everyone can enjoy.

Ingredients: 1 1/2 cups dairy-free chocolate chips. 3 tablespoons cocoa powder. 2 tablespoons powdered sugar. 1/2 cup dairy-free milk. 1/4 cup dairy-free mini marshmallows. 1/4 cup crushed candy canes.

Instructions: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth. Spoon about 1 tablespoon of melted chocolate into the bottom and sides of a silicone dome mold, spreading evenly to coat. Chill the mold in the refrigerator for about 15 minutes, or until the chocolate has set. In a small bowl, whisk together cocoa powder and powdered sugar. Set aside. Carefully remove the chocolate shells from the mold and fill half of them with 1 teaspoon of the cocoa mixture, a few mini marshmallows, and a sprinkle of crushed candy canes. Heat a plate in the microwave for about 1 minute, or until warm. Press the rim of an empty chocolate shell onto the warm plate to slightly melt the edge. Quickly place the melted edge onto a filled shell to seal the bomb. Repeat with remaining shells until all bombs are sealed. To serve, place a bomb in a mug and pour hot dairy-free milk over it, stirring until the bomb is completely melted and mixed into the milk.

Prep Time: 30 minutes

Cook Time: 5 minutes

Yazoo Mowers

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This recipe takes simple roasted potatoes to a whole new level by smashing them and topping them with flavorful tapenade, creating a perfect blend of textures and tastes.

Ingredients: 1 lb small potatoes. 3 tbsp olive oil. Salt to taste. Black pepper to taste. 1/2 cup tapenade store-bought or homemade.

Instructions: Warm the oven up to 425F 220C. Sprinkle 2 tablespoons of olive oil over the potatoes that are on a baking sheet. Add pepper and salt. Put potatoes in an oven that has already been heated for 25 to 30 minutes, or until they are soft and golden brown. Take the potatoes out of the oven and let them cool down a bit. Scramble each potato gently with a fork or potato masher to make it flat without breaking it up all the way. Add the last bit of olive oil to the mashed potatoes. Divide the tapenade evenly among the mashed potatoes and spread it on top of them. Put the baking sheet back in the oven and bake for another 5 to 7 minutes, or until the tapenade is warm all the way through. Warm up the smashed potatoes and tapenade and serve them as a side dish or appetizer.

Prep Time: 10 minutes

Cook Time: 35 minutes

Margaux Rodrigues

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Spice up your movie night with this zesty Fiesta Popcorn! Bursting with flavors of chili, cumin, and jalapeños, this cheesy popcorn is a crowd-pleaser.

Ingredients: 1/2 cup popcorn kernels. 3 tablespoons vegetable oil. 1/4 cup unsalted butter, melted. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt, to taste. 1 cup shredded cheddar cheese. 1/2 cup chopped fresh cilantro. 1/4 cup finely chopped red onion. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup diced jalapeos.

Instructions: Pop the popcorn kernels using your preferred method. In a small bowl, mix together chili powder, cumin, paprika, cayenne pepper, and a pinch of salt. In a large mixing bowl, drizzle melted butter over the popped popcorn and toss to coat evenly. Sprinkle the spice mixture over the popcorn and toss again to ensure even coating. Add shredded cheddar cheese, chopped cilantro, red onion, diced tomatoes, black olives, and diced jalapeos to the popcorn. Toss gently to combine. Serve immediately and enjoy the Fiesta Popcorn!

Prep Time: 10 minutes

Cook Time: 5 minutes

Patipradzia

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For pumpkin lovers of all ages, this delicious chocolatey treat with a hint of pumpkin spice is ideal. This dessert is incredibly simple to prepare and is sure to become a family favorite.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup semisweet chocolate chips. 1/2 cup chopped walnuts optional. Whipped cream for topping optional. Pumpkin spice for garnish optional.

Instructions: Set the oven temperature to 175C 350F. Coat a 9 x 13-inch baking dish with oil and flour. Combine the pumpkin puree, eggs, brown sugar, vegetable oil, granulated sugar, and vanilla extract in a large mixing bowl. Blend until thoroughly blended. Mix the flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and cocoa powder in a different bowl. Add the dry ingredients to the pumpkin mixture gradually, stirring until a smooth batter is achieved. Add the chopped walnuts and semisweet chocolate chips if using and fold to combine. Evenly distribute the batter after pouring it into the baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Take it out of the oven and give it ten minutes or so to cool in the dish. Slice into squares and warm through. For added delight, top it with whipped cream and a dash of pumpkin spice! Savor your Chocolate Delight with Pumpkin!

Prep Time: 15 minutes

Cook Time: 35 minutes

Opcao FM

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A delicious and nutritious vegan bowl featuring crispy pan-fried tofu infused with zesty orange and ginger flavors, served over a bed of quinoa or rice and topped with fresh vegetables and a creamy yogurt tahini sauce.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons orange juice. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 2 cups cooked quinoa or rice. 1 cup shredded cabbage. 1 carrot, julienned. 1/4 cup sliced green onions. 1/4 cup chopped cilantro. 1/4 cup sesame seeds.

Instructions: Grate ginger, soy sauce, maple syrup, and orange juice into a bowl. Put the tofu cubes in the sauce and wait 15 minutes. Once the tofu cubes are ready, sprinkle cornstarch over them and toss to coat. In a pan, heat the vegetable oil over medium heat. Put the tofu cubes in the pan and cook them for 5 to 7 minutes, until they are crispy on all sides. Put cooked quinoa or rice, shredded cabbage, julienned carrot, and pan-fried tofu in serving bowls. Add sesame seeds, chopped cilantro, and thin slices of green onion on top. Pour yogurt tahini sauce on top. For a separate recipe, see here. You can also use vegan yogurt mixed with tahini from the store. Have fun with your Orange Ginger Tofu Bowl!

Prep Time: 20 minutes

Cook Time: 10 minutes

HoeHop

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These raw hemp chocolate bites are a delicious and guilt-free treat. They are free from dairy, gluten, grains, nuts, and refined sugar, making them suitable for various dietary restrictions. The combination of raw cacao powder, coconut oil, and hemp seeds provides a rich chocolate flavor with added nutritional benefits.

Ingredients: 1/2 cup coconut oil. 1/4 cup raw cacao powder. 1/4 cup maple syrup. 2 tablespoons hemp seeds. 2 tablespoons shredded coconut. Pinch of sea salt. 1/2 teaspoon vanilla extract.

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Prep Time: 15 minutes

Cook Time: 0 minutes

Icie 2018

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These savory spinach and mushroom crepes are a delightful dinner option. The tender crepes are filled with a flavorful mixture of sautéed spinach and mushrooms, and they are topped with melted Gruyere cheese. Perfect for a satisfying meal!

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 2 tablespoons butter, melted. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1 cup fresh spinach, chopped. 1 cup mushrooms, sliced. 1/2 cup grated Gruyere cheese. 1 tablespoon olive oil. 1 clove garlic, minced.

Instructions: In a blender, combine the flour, milk, eggs, melted butter, salt, and black pepper. Blend until smooth. Let the batter rest for 15 minutes. While the batter is resting, heat olive oil in a skillet over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add chopped spinach and sliced mushrooms to the skillet. Cook for 3-4 minutes until they are tender and most of the moisture has evaporated. Remove from heat and set aside. Heat a non-stick skillet over medium-high heat. Lightly grease with butter or oil. Pour 1/4 cup of the crepe batter into the hot skillet, swirling it to evenly coat the bottom. Cook for about 2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes until the other side is golden brown. Remove from the skillet and repeat with the remaining batter. To assemble, place a spoonful of the spinach and mushroom mixture in the center of each crepe. Sprinkle grated Gruyere cheese over the filling. Fold the crepe in half, then in half again to form a triangle. Repeat with all the crepes. Serve the savory spinach and mushroom crepes hot. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Advanced Global Cultures

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Indulge in the refreshing flavors of a mojito in these delightful raw dessert squares. Creamy cashews and coconut provide a rich base, while fresh lime juice and mint add a burst of flavor.

Ingredients: 2 cups raw cashews. 1 cup unsweetened shredded coconut. 1/2 cup fresh lime juice. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 2 tablespoons fresh mint leaves, chopped. 1 tablespoon lime zest. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the cashews and coconut shreds in a food processor and pulse them until they are very finely ground. You can put mint leaves, lime zest, melted coconut oil, a pinch of salt, and lime juice into the food processor. Mix until it's creamy and smooth. Put parchment paper around the edges of a square baking dish. Spread the mixture out in the dish. The dish should be frozen for one to two hours, or until it gets firm. Cut it into squares and serve once it's firm. Have fun with your Raw Mojito Squares!

Prep Time: 15 minutes

Cook Time: 0 minutes

Shop OSP

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Indulge in the delightful combination of buttery goodness and chocolatey richness with Monique.M's special cookie recipe. These cookies are perfect for satisfying your sweet cravings.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the flour, baking soda, and salt together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Slowly add the dry flour mixture to the wet ones, mixing only until it's fully combined. Add the chocolate chips and mix them in. Place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. 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.

Prep Time: 15 minutes

Cook Time: 10 minutes

Libertas Bastia Pallavolo

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Enjoy pork chops that are tender and full of flavor, glazed with a tasty honey garlic sauce that is keto-friendly. This dish is great for people on a ketogenic diet because it is low in carbs and full of both sweet and savory flavors.

Ingredients: 4 pork chops. 3 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos for keto-friendly. 2 tablespoons apple cider vinegar. 2 tablespoons honey substitute such as erythritol or monk fruit sweetener. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Season pork chops with salt and pepper on both sides. In a small bowl, mix minced garlic, soy sauce, apple cider vinegar, and honey substitute. Heat olive oil in a skillet over medium-high heat. Add pork chops to the skillet and sear for about 3-4 minutes on each side until browned and cooked through. Pour the garlic honey mixture over the pork chops in the skillet. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the pork chops. Garnish with fresh parsley if desired before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Sean Fulop

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These Cinnamon Swirl Pancake Donuts are a delightful twist on traditional pancakes. They're fluffy, cinnamon-infused, and shaped like donuts, making them a fun breakfast treat for the whole family.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. For Cinnamon Swirl Filling:. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1 tablespoon unsalted butter, melted.

Instructions: Set the temperature of your oven or donut maker to 350F 180C. Combine the flour, sugar, baking soda, baking powder, ground cinnamon, and salt in a sizable mixing bowl. Melted butter, milk, egg, buttermilk, and vanilla extract should all be combined in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. For the cinnamon swirl filling, combine the melted butter, ground cinnamon, and brown sugar in a small bowl. Transfer half of the pancake mixture to your donut pan or maker using a spoon. Top each donut with a tiny bit of the cinnamon swirl filling. Make sure the filling is well covered by covering with the remaining pancake batter. Bake the donuts for 8 to 10 minutes, or until they are cooked through and golden brown, after closing the donut maker or putting the donut pan in the oven. Take out of the oven or donut maker and allow to cool for a short while. Optional: Before serving, dust with powdered sugar or drizzle with icing. Savor your homemade donuts with a cinnamon swirl!

Prep Time: 15 minutes

Cook Time: 10 minutes

Linden Tree PTA