Mica Warren

nenaz babaee - MusingZero - muuh - Westman Parent - mandala art by ilka

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the hip replacement club

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Past and Present Christchurch

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willow

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Infinite – Artists and Clients

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Boywood Farm

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faith nolton

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AR Tap Shooter

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ms. decock

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Enjoy the delicious flavors of Chinese shrimp fried rice prepared by Freda. This recipe is a perfect blend of succulent shrimp, fluffy rice, and colorful vegetables, all stir-fried to perfection.

Ingredients: 2 cups cooked rice, preferably cold and day-old. 1/2 lb 225g large shrimp, peeled and deveined. 2 eggs, beaten. 2 cloves garlic, minced. 1/2 cup frozen peas. 1/2 cup carrots, diced. 1/2 cup bell peppers, diced red, green, or a mix. 3 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1/2 teaspoon sesame oil. Salt and pepper to taste. Green onions, chopped, for garnish.

Instructions: In a big wok or skillet, heat up one tablespoon of vegetable oil over medium-high heat. When the eggs are fully cooked, add the beaten ones and scramble them. Take out of the pan and place aside. Add one more tablespoon of vegetable oil to the same pan, then add the shrimp and stir-fry them until they become opaque and pink. Take them out of the pan and place it aside. Add diced bell peppers, diced carrots, and minced garlic to the pan with the remaining tablespoon of oil. For a few minutes, stir-fry them until they start to get tender. Using a spatula, add the cooked rice that has been chilled to the pan and break it up. Stir-fry the rice for several minutes to ensure it is thoroughly heated and takes on a hint of crunch. Put the cooked shrimp back in the pan along with the scrambled eggs. Stir-fry for an additional two to three minutes after adding the frozen peas. Over the fried rice, drizzle sesame oil, oyster sauce, and soy sauce. To taste, add salt and pepper for seasoning. Mix everything together until thoroughly heated and well combined. Add some chopped green onions as a garnish, then serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Be Part of the Band

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Elevate your cake pops to a dazzling level with edible glitter, inspired by The Hunger Games. These shimmering treats are not only delicious but also add a touch of Capitol glamour to your dessert table.

Ingredients: 1 box of cake mix flavor of your choice. 1/2 cup frosting flavor that complements the cake. 1 package of candy melts color of your choice. Edible glitter various colors. Lollipop sticks.

Instructions: Bake the cake according to the package instructions and let it cool completely. Crumble the cooled cake into fine crumbs in a large mixing bowl. Add frosting to the cake crumbs and mix until well combined. Roll the cake mixture into small balls and place them on a parchment-lined tray. Melt the candy melts following the package instructions. Dip the tip of each lollipop stick into the melted candy and insert it into each cake ball. Dip each cake pop into the melted candy, ensuring it's fully coated, and let the excess drip off. Sprinkle edible glitter over the cake pops while the candy coating is still wet. Insert the cake pops into a styrofoam block to let them dry and harden completely. Once hardened, your Glitter Cake Pops are ready to enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

atlanta youth energy corps

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London's Best Dexter Burger is a juicy and flavorful burger made with high-quality Dexter beef. The combination of fresh ingredients and perfectly seasoned beef creates a mouthwatering experience that burger enthusiasts will love.

Ingredients: 500g Dexter beef mince. 1 onion, finely chopped. 2 cloves of garlic, minced. 1 egg. 1/2 cup breadcrumbs. 1/4 cup milk. Salt and pepper to taste. 4 burger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced red onion. Pickles. Ketchup and mayonnaise for sauce.

Instructions: Mix the Dexter beef mince with the chopped onion, minced garlic, egg, breadcrumbs, and milk in a bowl. If you want, you can add salt and pepper to taste. Split the mixture in half and shape each half into a burger patty. Set the grill or frying pan over medium-high heat. Cook the burger patties for four to five minutes on each side, or until they're done the way you like them. Put a slice of cheddar cheese on top of each patty in the last minute of cooking and let it melt. You can grill or toast the burger buns until they are just barely browned. On the bottom half of each bun, put lettuce leaves, sliced tomatoes, red onion, and pickles to make the burgers. Cook a burger patty and melt some cheese on top of the vegetables. Cover the top half of the buns with ketchup and mayonnaise. Then, put them on top of the burger patties to finish the burgers. Enjoy the Dexter burgers while they're still hot with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

lincoln oldies station

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This Sesame Broccoli recipe offers a delightful combination of nutty sesame flavor with tender yet crunchy broccoli florets. The savory sauce with a hint of sweetness from maple syrup perfectly complements the natural flavors of broccoli, making it a quick, easy, and satisfying vegan side dish.

Ingredients: 1 head broccoli, cut into florets. 2 tablespoons sesame oil. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 2 cloves garlic, minced. 1 tablespoon sesame seeds, toasted. Salt and pepper to taste.

Instructions: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, maple syrup, and minced garlic to make the sauce. Steam broccoli florets until tender but still crisp, about 5-7 minutes. In a large skillet, heat the sauce over medium heat. Add steamed broccoli to the skillet and toss to coat evenly with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld. Sprinkle toasted sesame seeds over the broccoli. Season with salt and pepper to taste. Serve hot as a delicious vegan side dish.

Prep Time: 10 minutes

Cook Time: 10 minutes

Arts Thereafter

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Indulge in a creamy and flavorful pasta dish that's not only gluten-free but also vegan and low FODMAP. This avocado pesto pasta is packed with nutrients from fresh avocados, basil, and pine nuts, offering a satisfying meal that's both wholesome and delicious.

Ingredients: 200g gluten-free pasta. 2 ripe avocados. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. Juice of 1 lemon. 3 tbsp nutritional yeast. Salt and pepper to taste. Water as needed.

Instructions: Cook gluten-free pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine ripe avocados, fresh basil leaves, pine nuts, garlic, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth, adding water as needed to achieve desired consistency. Toss cooked pasta with avocado pesto until well coated. Serve immediately, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

North Middle School Theater

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These Butternut Squash Burrito Bowls are packed with flavor and nutrients, making them a satisfying and wholesome vegan meal. Roasted butternut squash adds sweetness and depth, while black beans, quinoa, and avocado provide protein and healthy fats. Topped with fresh cilantro and a squeeze of lime, these bowls are bursting with vibrant flavors.

Ingredients: 1 medium butternut squash, peeled and diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup cooked quinoa. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the diced butternut squash in a bowl and add the chili powder, cumin, smoked paprika, salt, and pepper. Toss the squash until it is well covered. On a baking sheet with parchment paper on it, spread the squash out in a single layer. After the oven is hot, roast the vegetables for 25 to 30 minutes, stirring them once, until they are soft and slightly caramelized. If the quinoa isn't already cooked, follow the directions on the package to cook it while the squash is roasting. Put the burrito bowls together: You can serve the cooked quinoa in bowls. After the squash is roasted, add black beans, corn, avocado slices, and chopped cilantro on top. You can squeeze lime wedges over the bowls when you serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Trust Love and Kindness

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It's easy and tastes great to make these Slow Cooker Spicy Shredded Mexican Chicken Tacos. Most of the work is done by the slow cooker, which makes spicy, tender chicken that is great for stuffing into taco shells or tortillas. Put on your favorite toppings to make a great meal!

Ingredients: 2 pounds boneless, skinless chicken breasts. 1 can 14 ounces diced tomatoes with green chilies. 1 cup chicken broth. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. Taco shells or tortillas. Your favorite taco toppings e.g., shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa.

Instructions: Put the chicken breasts, diced tomatoes with green chilies, chicken broth, chopped onion, minced garlic, chili powder, cumin, paprika, cayenne pepper, salt, and pepper in a slow cooker. To make sure the chicken is well covered with the spices and tomato mixture, stir the ingredients together. Place the slow cooker on low for 6 to 8 hours or high for 3 to 4 hours. Cover and cook until the chicken is soft and can be easily shred with a fork. Take the chicken out of the slow cooker and use two forks to shred it. Add the shredded chicken back to the slow cooker and mix it in with the tasty sauce. For more flavor, let the chicken cook in the sauce for another 15 to 30 minutes. Shred the spicy Mexican chicken and put it in taco shells or tortillas. Then add your favorite taco toppings, like sour cream, salsa, diced tomatoes, shredded cheese, and shredded lettuce. Have fun with your tasty Slow Cooker Spicy Shredded Mexican Chicken Tacos!

Prep Time: 15 minutes

Cook Time: 360 minutes

Past and Present Christchurch

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Delight your taste buds with the succulent and flavorful Slow Cooker Apple Barbecue Pork Loin. The combination of tender pork loin, sweet applesauce, tangy barbecue sauce, and honey creates a mouthwatering dish perfect for any occasion.

Ingredients: 3-4 pounds pork loin. Salt and pepper to taste. 1 cup applesauce. 1/2 cup barbecue sauce. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 teaspoon onion powder. 1/2 cup chicken broth.

Instructions: Add salt and pepper to the pork loin as needed. Apple sauce, honey, Dijon mustard, minced garlic, dried thyme, paprika, and onion powder should all be mixed together in a bowl. Season the pork loin and put it in the slow cooker. Make sure the pork loin is well covered by the applesauce mixture as you pour it over it. Put chicken broth in the slow cooker. Leave the lid on and set the heat to low. Cook for 6 to 8 hours, or until the pork loin is soft and fully cooked. After the pork is done cooking, use two forks to shred it and mix it with the sauce in the slow cooker. The Slow Cooker Apple Barbecue Pork Loin can be eaten with rice, on a sandwich, or with your favorite sides. Enjoy the tasty mix of sweet and savory tastes!

Prep Time: 15 minutes

Cook Time: 6-8

Lionel Ragot

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You can taste and feel everything in this rich and smooth vegetable pate. When you mix lentils, chickpeas, and vegetables together, you get a creamy base. The walnuts add a tasty crunchy texture. You can spread it on crackers or toast or use it as a dip for vegetables.

Ingredients: 1 cup cooked lentils. 1 cup cooked chickpeas. 1 small onion, chopped. 2 garlic cloves, minced. 1 carrot, chopped. 1 celery stalk, chopped. 1/2 cup walnuts, chopped. 1/4 cup nutritional yeast. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. Salt and pepper, to taste.

Instructions: Put the onion, garlic, carrot, and celery in a pan and add olive oil. Cook until the vegetables are soft. Add lentils, chickpeas, nutritional yeast, lemon juice, soy sauce, smoked paprika, salt, and pepper to the vegetables that have been sauted in a food processor. If you need to, add water to get the consistency you want. Blend until smooth. Put the mixture in a bowl and add the chopped walnuts. Put it in the fridge for at least an hour before you serve it.

Prep Time: 15 minutes

Cook Time: 15 minutes

dillon nelson