Maou Shoujo

Ap Human Geography - Pajusi Valla Abikeskus - Dc Early Education Expo - Porcelain City - Avoid Ghost

[maou-shoujo]

When you roast this simple chicken recipe, the meat is juicy and flavorful, and the skin gets crispy. Great for a dinner with family or a special event.

Ingredients: 1 whole chicken about 4 pounds. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 1 lemon, halved. 4 cloves garlic, smashed. 4 sprigs fresh rosemary.

Instructions: Turn on your oven and heat it up to 425F 220C. Take out the giblets from inside the chicken and use paper towels to dry it off. Cover the chicken in olive oil and season it with salt and pepper all over, both inside and out. Put garlic cloves, rosemary sprigs, and halves of lemons inside the hole. If you want, you can tie the legs together with kitchen twine. Roast or bake the chicken with the breast side facing up in a pan or dish. Put the chicken in an oven that has already been heated for about an hour and fifteen minutes, or until the thickest part of the thigh reaches 165F 75C. Wait 10 to 15 minutes before cutting the chicken into pieces. Cut the chicken up and serve it.

Prep Time: 15 minutes

Cook Time: 75 minutes

Mrs Blalocks Library

[maou-shoujo]

The convenience of donuts combined with the taste of pumpkin pie makes these Baked Pumpkin Pie Donuts a delightful autumn treat. They are spiced, moist, and ideal for dessert or breakfast.

Ingredients: 1 cup pumpkin puree. 1/2 cup brown sugar. 1/4 cup vegetable oil. 2 eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup milk. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the eggs, vanilla extract, brown sugar, vegetable oil, and pumpkin puree in a sizable mixing bowl. Blend until thoroughly blended. Mix together the flour, baking soda, nutmeg, cloves, cinnamon, and salt in a different bowl. Add the dry ingredients to the wet ingredients gradually, starting and ending with the dry ingredients and alternating with the milk. Blend until barely combined. About two thirds of the way up, fill each donut cavity in the pan with batter. When a toothpick is inserted into a donut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. Mix the milk, vanilla extract, and powdered sugar until they become a smooth glaze. Pour the glaze over each cooled donut, letting the excess run off. To set, return the glazed donuts to the wire rack. Savor your mouthwatering Donuts with Baked Pumpkin Pie!

Prep Time: 15 minutes

Cook Time: 15 minutes

Parent Camp Usa

[maou-shoujo]

Enjoy the creamy goodness of homemade Paleo mayonnaise made with wholesome ingredients. This version is free from dairy, soy, and unhealthy oils, making it perfect for those following a Paleo diet.

Ingredients: 1 cup of avocado oil. 1 large egg. 1 tablespoon of lemon juice. 1 teaspoon of Dijon mustard. 1/2 teaspoon of salt. 1/2 teaspoon of garlic powder. 1/4 teaspoon of black pepper.

Instructions: In a blender or food processor, combine the egg, lemon juice, Dijon mustard, salt, black pepper, and garlic powder. Mix the ingredients thoroughly for about 20 seconds on low speed. While the food processor or blender is operating at a low speed, gradually pour in the avocado oil in a thin, continuous stream. It should take one or two minutes to incorporate this completely. To make sure the mayonnaise is thick and creamy, blend for a further thirty seconds. Add more salt, lemon juice, or mustard to taste when adjusting the seasoning of the mayonnaise. Before using, place the Paleo mayonnaise in an airtight container and chill it for at least half an hour. This enables the flavors to combine. Make your own Paleo mayonnaise to use as a dip, condiment, or salad dressing. It's tasty and healthful.

Prep Time: 10 minutes

Cook Time: 2 minutes

Alexia Laferte Coutu

[maou-shoujo]

This garden salad is a perfect combination of fresh and crunchy vegetables, with a tangy balsamic vinaigrette dressing that adds a burst of flavor. It's a healthy and delicious choice for a quick meal or a side dish.

Ingredients: 2 cups of mixed greens. 1/2 cup of cherry tomatoes. 1/4 cup of sliced cucumber. 1/4 cup of sliced red onion. 1/4 cup of shredded carrots. 1/4 cup of crumbled feta cheese. 2 tablespoons of balsamic vinaigrette dressing.

Instructions: The mixed greens should be washed and rinsed well. The cherry tomatoes should be cut in half. Cut the red onion and cucumber into thin slices. The mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots should all be put together in a large bowl. Crumble some feta cheese on top of the salad. Spread the balsamic vinaigrette dressing on top of the salad. Carefully toss the salad to make sure that the dressing covers all of the ingredients. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Rifqi Amirul

[maou-shoujo]

This salad is delicious and full of nutrients, making it perfect for anyone who wants a healthy and filling meal. This salad is full of superfoods and tastes great. It will give you energy and make you ready to take on the day.

Ingredients: 2 cups mixed greens. 1/2 cup quinoa, cooked and cooled. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red bell pepper, chopped. 1/4 cup carrots, shredded. 1/4 cup red cabbage, thinly sliced. 1/4 cup chickpeas, cooked and drained. 1/4 cup avocado, diced. 2 tablespoons pumpkin seeds. 2 tablespoons dried cranberries. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Put the mixed greens and quinoa in a large bowl and mix them together. Chop up the red bell pepper, carrots, red cabbage, chickpeas, cherry tomatoes, and put them in the bowl. Toss the salad gently to mix all the parts together. Diced avocado, pumpkin seeds, and dried cranberries should be put on top of the salad. Spread the balsamic vinaigrette dressing on top of the salad. Add more dressing to the salad and toss it again to cover all the ingredients. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Terry Grimwood

[maou-shoujo]

If you like seafood, Baja Fish Tacos are a tasty and crispy treat. The soft white fish fillets are dipped in a light, bubbly batter and fried until golden. They are then served in warm corn tortillas with fresh toppings and a tangy, creamy sauce. These tacos are great for people who have never cooked before because they are simple to make and full of flavor.

Ingredients: 1 lb white fish fillets cod or tilapia. 1 cup all-purpose flour. 1 cup cold sparkling water. 1 tsp baking powder. 1/2 tsp salt. 1/2 tsp paprika. 1/4 tsp cayenne pepper. 1 cup shredded cabbage. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 lime, juiced. 8 small corn tortillas. Vegetable oil for frying. Salt and pepper to taste.

Instructions: Put flour, baking powder, salt, paprika, and cayenne pepper in a bowl and mix them together. While whisking, slowly add sparkling water to make a smooth batter. In a deep skillet or fryer, heat the vegetable oil to 350F 175C. Carefully put the fish fillets into the hot oil after dipping them in the batter and letting the extra batter drip off. It should take about 4 to 5 minutes per side to fry until golden brown and crispy. Take the fish out of the oil and place it on paper towels to drain. Add pepper and salt. To make a creamy sauce, mix mayonnaise, sour cream, and lime juice in a small bowl. To make the corn tortillas soft, heat them in a dry skillet or the microwave. Put some fried fish on each tortilla and then add some shredded cabbage, diced tomatoes, and chopped cilantro on top. Spread the creamy sauce on top of the toppings. Put lime wedges and extra sauce on the side to go with your Baja Fish Tacos. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

On The Run With Zeta

[maou-shoujo]

This Bangkok Chicken Stir-Fry is a flavorful and easy-to-make dish that combines tender chicken, crunchy celery, and aromatic spices. It's a perfect weeknight dinner option that's ready in no time!

Ingredients: 2 cups of diced chicken breast. 1 cup of sliced celery. 1 cup of sliced onions. 3 cloves of minced garlic. 2 tablespoons of Penzey's Bangkok blend seasoning. 2 tablespoons of vegetable oil. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced chicken breast and stir-fry for 4-5 minutes until it's no longer pink. Add the sliced celery and onions to the skillet and continue to stir-fry for another 3-4 minutes until they start to soften. Stir in the minced garlic and Penzey's Bangkok blend seasoning, and cook for an additional 1-2 minutes, or until fragrant. Season the stir-fry with salt and pepper to taste. Serve the Bangkok Chicken Stir-Fry hot over cooked rice. Enjoy your delicious Bangkok-inspired stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Baby Stroller Derby

[maou-shoujo]

Tender chicken, smoky chipotle peppers, and gooey melted cheese are combined in this flavorful and spicy dish that is served over fluffy rice.

Ingredients: 1 cup rice. 2 cups chicken broth. 1 lb chicken breast, diced. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 can chipotle peppers in adobo sauce, minced. 1 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: In a pot, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked. In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Add diced onion, minced garlic, and minced chipotle peppers. Cook until onions are soft and translucent. Combine cooked rice with the chicken mixture in the skillet. Add shredded cheddar cheese and stir until cheese is melted and everything is well combined. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Vilnos Sruoga

[maou-shoujo]

These gluten-free oatmeal breakfast bars are packed with the goodness of bananas, cacao, and peanuts. They are perfect for a quick and nutritious breakfast on the go.

Ingredients: 2 ripe bananas, mashed. 1 cup gluten-free rolled oats. 1/4 cup peanut butter. 1/4 cup cacao nibs. 1/4 cup maple syrup. 1/2 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Mash bananas, add rolled oats, peanut butter, cacao nibs, maple syrup, and vanilla extract to a bowl. Make sure to mix the ingredients well until they are all mixed in. Put parchment paper around the edges of a baking dish. Spread the mixture out evenly in the baking dish that has been prepared. Put it in an oven that is already hot and bake it for 20 to 25 minutes, or until the edges are golden brown. Take it out of the oven and let it cool all the way down. Cut into bars after it has cooled. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Learning Expectation

[maou-shoujo]

The Brunch Crunch Burger combines the best of breakfast and lunch in one delicious sandwich. With juicy beef patties, gooey melted cheese, crispy bacon, creamy avocado, and a perfectly fried egg, this burger is sure to satisfy all your brunch cravings.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 slices cheddar cheese. 4 slices cooked bacon. 4 large eggs. 4 hamburger buns, toasted. 2 tablespoons butter. 1 avocado, sliced. Optional: lettuce, tomato, mayonnaise, hot sauce.

Instructions: Divide ground beef into 4 equal portions and form into patties. Season patties with salt and pepper. Cook patties on a grill or skillet over medium-high heat for about 4-5 minutes per side, or until desired doneness. During the last minute of cooking, top each patty with a slice of cheddar cheese and allow it to melt. In a separate skillet, melt butter over medium heat. Crack eggs into skillet and cook until whites are set but yolks are still runny, about 3-4 minutes. Assemble burgers by placing cooked patties on bottom halves of toasted buns. Top each patty with a slice of bacon, a fried egg, and avocado slices. Add any optional toppings as desired, such as lettuce, tomato, mayonnaise, or hot sauce. Cover with top halves of toasted buns. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Art Commissions

[maou-shoujo]

These ice cream sandwiches marry the intense flavors of salted chocolate, ginger, and cayenne pepper with the richness of homemade ice cream. The combination of spicy ginger and a hint of heat from cayenne pepper perfectly complements the indulgent chocolate ice cream, sandwiched between two cookies for the ultimate dessert experience.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon salt. 4 ounces dark chocolate, chopped. 2 teaspoons vanilla extract. 1 tablespoon ground ginger. 1/4 teaspoon cayenne pepper. 12 cookies chocolate diablo ginger or any preferred flavor.

Instructions: Over medium heat, stir the heavy cream, milk, sugar, cocoa powder, and salt in a saucepan every now and then until the mixture starts to steam. Take it off the heat and add the chocolate chips. Stir it in until it's all melted and smooth. The ground ginger, cayenne pepper, and vanilla extract should all be mixed in well. Put the mixture in a bowl and cover it with plastic wrap. Press the plastic wrap directly onto the mixture's surface to keep a skin from forming. Put in the fridge until it's cold, preferably overnight. Once the mixture is cold, use an ice cream maker and follow the directions on the box until it has the consistency of soft serve. Move the ice cream to a shallow dish and freeze it for at least 4 hours, or overnight, until it is firm. To make the ice cream sandwiches, put a lot of ice cream on one cookie and then put another cookie on top of it, pressing gently to stick. Do it again with the rest of the ice cream and cookies. You can serve them right away or wrap each one in plastic wrap and freeze them until you're ready to serve them.

Prep Time: 30 minutes

Cook Time: 10 minutes

Squash Topfit

[maou-shoujo]

A delicious twist on classic Chicken Parmesan, these rollatinis are filled with a cheesy mixture, rolled up, and baked to perfection. Perfect for a cozy family dinner!

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper. 1 cup ricotta cheese. 1 cup grated Parmesan cheese, plus more for serving. 1/2 cup shredded mozzarella cheese. 1/4 cup chopped fresh basil leaves. 1/4 cup chopped fresh parsley leaves. 2 cloves garlic, minced. 1 24-ounce jar marinara sauce. 1/4 cup olive oil. 1/4 cup all-purpose flour. 2 large eggs, lightly beaten. 1 cup Italian-style breadcrumbs. Non-stick cooking spray.

Instructions: Preheat oven to 375F 190C. Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness. Season chicken with salt and pepper. In a medium bowl, combine ricotta, Parmesan, mozzarella, basil, parsley, and garlic. Spread a layer of marinara sauce onto each chicken breast. Divide the cheese mixture evenly among the chicken breasts, spreading it over the sauce. Roll up each chicken breast and secure with toothpicks. Dredge each chicken rollatini in flour, then dip in beaten eggs, and coat with breadcrumbs. Place chicken rollatinis seam-side down in a baking dish coated with non-stick cooking spray. Drizzle olive oil over the top of the rollatinis. Bake for 25-30 minutes or until chicken is cooked through and golden brown. Serve hot, sprinkled with additional Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 30 minutes

Ballet Classique

[maou-shoujo]

A delicious and hearty salad featuring grilled potatoes and crisp green beans, tossed with a tangy balsamic-Dijon dressing.

Ingredients: 4 medium-sized potatoes, sliced. 1 cup green beans, trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1/4 cup fresh parsley, chopped.

Instructions: Grill at a medium-high temperature. Combine the green beans and potato slices in a bowl with the olive oil, paprika, salt, and pepper. Cook the potatoes and beans for 10 to 12 minutes, turning them occasionally, or until they are soft and marked with grill marks. Take them off the grill and give them a little time to cool. Combine the red onion, cherry tomatoes, and grilled potatoes and beans in a big bowl. Whisk together Dijon mustard and balsamic vinegar in a small bowl. Drizzle the salad with the dressing and gently toss to coat. As a garnish, sprinkle some fresh parsley on top. Warm or room temperature grilled potato and bean salad should be served. Savor this tasty and wholesome salad as a light main course or as a side dish.

Prep Time: 15 minutes

Cook Time: 15 minutes

Frand Flit

[maou-shoujo]

These Vegan Portobello Pizzas are a delicious and nutritious twist on traditional pizza. With savory Portobello mushrooms serving as the crust, topped with marinara sauce, vegan cheese, and fresh veggies, they are bursting with flavor and perfect for a quick and satisfying meal.

Ingredients: 4 large Portobello mushrooms. 1 cup marinara sauce. 1 cup vegan mozzarella cheese, shredded. 1/2 cup cherry tomatoes, sliced. 1/4 cup black olives, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Take the stems off of the Portobello mushrooms and use a spoon to carefully scrape out the gills. Line a baking sheet with parchment paper and put the mushrooms on it. Make sure the gills are facing up. Cover all of the mushroom caps with marinara sauce. Cherry tomatoes, black olives, red onion, and fresh basil should be put on top. Add pepper and salt to taste. Put the dish in an oven that has already been heated up and bake it for 15 to 20 minutes, or until the cheese melts and the mushrooms are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Zario Games

[maou-shoujo]

This Sweet Chili Garlic Shrimp recipe is bursting with flavor! Succulent shrimp are cooked to perfection in a sweet and savory sauce made with garlic, sweet chili sauce, soy sauce, honey, and lime juice. It's a quick and easy dish that's perfect for busy weeknights or entertaining guests. Serve it over rice or noodles for a delicious meal that everyone will love!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 cup sweet chili sauce. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon lime juice. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: In a small bowl, whisk together sweet chili sauce, soy sauce, honey, and lime juice. Set aside. Heat olive oil in a large skillet over medium heat. Add minced garlic and saut for about 1 minute until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Pour the sweet chili sauce mixture over the shrimp in the skillet. Stir well to coat the shrimp evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Garnish with chopped cilantro before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Jessi Pagel

[maou-shoujo]

This hearty One-Pot African Peanut Stew is a comforting and flavorful vegan dish. Packed with nutritious ingredients like sweet potatoes, kale, and chickpeas, and infused with the rich flavor of peanut butter and spices, it's a satisfying meal perfect for chilly days.

Ingredients: 1 tbsp olive oil. 1 medium onion, diced. 3 cloves garlic, minced. 1 inch fresh ginger, grated. 1 red bell pepper, diced. 1 sweet potato, peeled and diced. 1 15-ounce can chickpeas, drained and rinsed. 4 cups vegetable broth. 1/2 cup creamy peanut butter. 1 14-ounce can diced tomatoes. 1/4 cup tomato paste. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper optional. Salt and pepper, to taste. 2 cups chopped kale. Cooked rice, for serving. Chopped cilantro, for garnish. Crushed peanuts, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Saut until fragrant, about 3 minutes. Stir in bell pepper, sweet potato, and chickpeas. Cook for 5 minutes, stirring occasionally. Add vegetable broth, peanut butter, diced tomatoes, tomato paste, cumin, coriander, smoked paprika, cayenne pepper if using, salt, and pepper. Stir well to combine. Bring the stew to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until sweet potatoes are tender. Stir in chopped kale and cook for an additional 5 minutes, until kale is wilted. Taste and adjust seasoning, if needed. Serve the stew hot over cooked rice, garnished with chopped cilantro and crushed peanuts.

Prep Time: 15 minutes

Cook Time: 30 minutes

Carl Hayden Digital Photography

[maou-shoujo]

Transform leftover ham into a hearty and flavorful soup! This slow cooker recipe combines ham with potatoes and veggies in a creamy broth, creating a comforting meal for any occasion.

Ingredients: 2 cups leftover ham, diced. 4 cups potatoes, peeled and cubed. 1 cup carrots, sliced. 1 cup celery, chopped. 1 cup onion, finely chopped. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon black pepper. 2 cups milk. 1/2 cup all-purpose flour. 1/2 cup unsalted butter. Salt and pepper to taste.

Instructions: In the slow cooker, combine leftover ham, potatoes, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, and black pepper. Cover and cook on low for 6-8 hours or until the vegetables are tender. In a saucepan, melt butter over medium heat. Stir in flour to create a roux. Cook for 2-3 minutes, stirring constantly. Gradually whisk in milk until the mixture is smooth. Continue cooking and stirring until the mixture thickens. Add the milk mixture to the slow cooker, stirring well to combine. Season with salt and pepper to taste. Cook for an additional 30 minutes on low until the soup is heated through and flavors meld. Serve this hearty and comforting Leftover Ham and Potato Slow Cooker Soup, perfect for using up that leftover ham! Enjoy the warmth and flavor of this delicious soup on chilly days.

Prep Time: 15 minutes

Cook Time: 360 minutes

Integrating In The Classroom