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Teissier Sophro - Lombards Civil War - Linda Seiffert - Events Music Education - Monsur Mansoor

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This Tomato and Cucumber Salad is the perfect refreshing side dish for any meal. Made with fresh tomatoes, crisp cucumber, and a tangy vinaigrette dressing, it's bursting with flavor and nutrients. Plus, it's low in carbs and keto-friendly!

Ingredients: 2 large tomatoes, diced. 1 large cucumber, diced. 1/4 cup red onion, thinly sliced. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine diced tomatoes, diced cucumber, sliced red onion, and chopped parsley. In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to coat evenly. Let the salad marinate for at least 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Antique Motorcycle Works

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There is a lot of protein and healthy fats in this vegan keto tofu salad, which makes it a filling and healthy meal choice. The Asian-style sesame dressing gives the salad a great taste.

Ingredients: 200g firm tofu, cubed. 2 cups mixed salad greens. 1/4 cup cucumber, thinly sliced. 1/4 cup cherry tomatoes, halved. 1 tablespoon sesame seeds. 1 tablespoon tamari or soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon powdered erythritol or sweetener of choice. Salt and pepper to taste.

Instructions: Press tofu to remove excess moisture, then cut into cubes. In a small bowl, whisk together tamari, rice vinegar, sesame oil, sweetener, salt, and pepper to make the dressing. In a non-stick skillet over medium heat, toast sesame seeds until golden brown. In the same skillet, add tofu cubes and cook until golden brown on all sides. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, toasted sesame seeds, and cooked tofu. Drizzle the dressing over the salad and toss gently to coat everything evenly. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Rossi Mobili

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These Pumpkin Spice Latte Macarons are a delightful fall-inspired treat with the flavors of pumpkin, spices, and coffee. Perfect for cozy gatherings and seasonal celebrations.

Ingredients: 1 cup powdered sugar. 3/4 cup almond flour. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon pumpkin spice blend. 1/4 teaspoon instant coffee powder. 1/4 teaspoon vanilla extract. Orange food coloring optional. 1/4 cup unsalted butter. 1/4 cup canned pumpkin puree. 1 cup confectioners' sugar. 1/2 teaspoon instant coffee powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon pumpkin spice blend. Additional powdered sugar for dusting optional.

Instructions: Pulverize the instant coffee powder, almond flour, pumpkin spice blend, and powdered sugar in a food processor. Process until thoroughly mixed and finely chopped. After sifting the mixture, place it aside in a bowl. Whisk the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating until stiff peaks form. If using orange food coloring, add it along with the vanilla extract and stir until well combined. To fully incorporate the dry ingredient mixture, gently fold it into the egg white mixture. Take care not to overmix; the batter should be the consistency of lava. Spoon the macaron batter into a piping bag and insert the round tip into the bag. Pipe tiny circles onto a baking sheet covered with parchment paper. To create a skin, let them sit for roughly thirty minutes. Set the oven temperature to 300F 150C. The macarons should be baked for 15 to 18 minutes in a preheated oven, or until they are set and have formed feet. Take them out of the oven and leave them on the baking sheet to cool completely. Make the pumpkin spice latte filling while the macarons are cooling. Smooth and creamy pumpkin puree, canned pumpkin puree, confectioners' sugar, instant coffee powder, vanilla extract, and pumpkin spice blend should all be combined in a mixing bowl. Sort the macarons into pairs according to size and shape after they have completely cooled. Spoon or pipe a generous portion of the pumpkin spice latte filling onto one macaron shell, then place another macaron shell on top of it. To allow the flavors to meld, dust the macarons with more powdered sugar if desired and place them in the refrigerator for at least 24 hours. Present and savor your delectable Macarons with Pumpkin Spice Latte!

Prep Time: 45 minutes

Cook Time: 18 minutes

MOMS Club of Waldorf-West

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The light and airy texture of cream puffs combined with the sweetness of maple syrup results in these delicious Maple Cream Puffs. They are ideal for sating your desire for sweets.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter. 1 cup water. 4 large eggs. 1/4 teaspoon salt. 1/4 cup maple syrup. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Set the oven temperature to 425F 220C. Put the butter, water, salt, and maple syrup in a saucepan. Over medium heat, bring to a boil while stirring to fully melt the butter. Turn down to low and stir in the flour all at once. Until the mixture comes together into a ball of dough and separates from the pan's sides, stir it vigorously. After taking the dough off the stove, allow it to cool for a few minutes. Once the dough is smooth and glossy, add the eggs one at a time, beating thoroughly after each addition. Drop spoonfuls of the dough, making little mounds about 2 inches apart, onto a baking sheet covered with parchment paper. Bake the cream puffs for 20 to 25 minutes, or until they are puffed up and golden brown, in a preheated oven. Make the maple cream filling while the cream puffs are baking. Beat the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form. After baking, take the cream puffs out of the oven and allow them to cool fully on a wire rack. After the cream puffs have cooled, cut them in half horizontally, and stuff the filling with the maple cream. If preferred, replace the upper halves of the cream puffs and sprinkle them with powdered sugar. Enjoy your delectable Maple Cream Puffs after serving!

Prep Time: 20 minutes

Cook Time: 25 minutes

Emails

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A comforting and quick breakfast made in the Instant Pot, featuring fluffy biscuits and savory sausage gravy. Tested and approved by Amy and Jacky.

Ingredients: 1 lb ground sausage. 2 cups all-purpose flour. 1 tbsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, cold and cubed. 3/4 cup milk. 2 cups chicken broth. 1 cup whole milk. 1/4 cup all-purpose flour. Salt and pepper to taste.

Instructions: Put the Instant Pot on "Saute" and cook the ground sausage until it's fully cooked. Get rid of the extra grease. Put 2 cups of flour, baking powder, and 1/2 tsp salt in a bowl and mix them together. Add the cold, cubed butter and mix it in until it looks like coarse crumbs. Mix the milk into the flour mixture until it is just combined. Put the dough balls on top of the sausage that has been cooked in the Instant Pot. Mix 1/4 cup of flour and 1 cup of whole milk in a different bowl using a whisk until the mixture is smooth. Putting the mix into the Instant Pot. Add chicken broth to the biscuits and sausage. Add pepper and salt to taste. Put the Instant Pot on "Manual" mode and lock the lid. Now wait 5 minutes. When you're done, quickly let go of the pressure. With care, take the sausage and biscuits out of the Instant Pot. Cover the biscuits with the sausage and gravy mix and serve. Have fun with the tasty Instant Pot Biscuits and Sausage Gravy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Sandi Tamine

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These grilled salmon burgers are easy to make with just five ingredients. They're packed with flavor and topped with a spicy sriracha mayonnaise for an extra kick.

Ingredients: 1 lb salmon fillet, skin removed, chopped into chunks. 1/4 cup breadcrumbs. 1 tablespoon chopped fresh dill. 2 tablespoons mayonnaise. 1 tablespoon sriracha sauce.

Instructions: In a food processor, pulse salmon until finely chopped. Transfer chopped salmon to a bowl, add breadcrumbs and dill, mix well. Divide mixture into 4 equal portions, shape into patties. Preheat grill to medium-high heat, grill patties for 4-5 minutes per side until cooked through. In a small bowl, mix mayonnaise and sriracha sauce. Serve grilled salmon burgers on buns with sriracha mayonnaise.

Prep Time: 15 minutes

Cook Time: 10 minutes

Teissier Sophro

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These Nutella Hazelnut Palmiers are a delectable treat that combines hazelnut and Nutella flavors in a flaky, golden-brown pastry. They are ideal for any occasion and are sure to please everyone!

Ingredients: 1 sheet of puff pastry, thawed. 1/2 cup Nutella or hazelnut spread. 1/4 cup finely chopped hazelnuts. 1 tablespoon melted butter. 2 tablespoons powdered sugar.

Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. Unroll the thawed puff pastry sheet onto a lightly floured surface. Spread a generous layer of Nutella evenly over the entire surface of the puff pastry. Sprinkle the finely chopped hazelnuts over the Nutella layer, pressing them gently into the spread. Starting from one end, carefully roll the puff pastry sheet inward from both sides until the rolls meet in the middle. Using a sharp knife, slice the rolled pastry into 1/2-inch thick palmier cookies. Place the cookies on the prepared baking sheet, leaving some space between each cookie. Brush the tops of the cookies with melted butter. Bake in the preheated oven for about 15-18 minutes or until the cookies turn golden brown and flaky. Remove the palmiers from the oven and let them cool on a wire rack. Once cooled, dust the palmiers with powdered sugar. Serve and enjoy these delicious Nutella Hazelnut Palmiers!

Prep Time: 20 minutes

Cook Time: 15 minutes

Avon Steps for Success

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These Tempeh Tacos are a delicious and plant-based twist on traditional tacos. With seasoned tempeh and fresh toppings, they're bursting with flavor and perfect for a quick weeknight meal.

Ingredients: 1 package tempeh, crumbled. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1 avocado, sliced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: In a skillet, heat olive oil over medium heat. Add crumbled tempeh and cook until lightly browned, about 5 minutes. Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally. Warm the corn tortillas in a separate skillet or in the microwave. Fill each tortilla with the seasoned tempeh, shredded lettuce, diced tomatoes, diced red onion, avocado slices, and garnish with fresh cilantro. Serve with lime wedges for squeezing over the tacos.

Prep Time: 15 minutes

Cook Time: 10 minutes

Music Man of Steel

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This Easy Cheesy Chicken Broccoli Soup is a warm and creamy dish that is great for cold days. This hearty dish is easy to make and will please the whole family. It has tender chicken, healthy broccoli, and gooey melted cheese.

Ingredients: 1 lb chicken breast, diced. 1 cup chopped broccoli florets. 4 cups chicken broth. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. 1/2 onion, diced. 2 tbsp butter. 2 tbsp all-purpose flour. Salt and pepper to taste.

Instructions: Melt the butter in a big pot over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced chicken until it is browned and fully cooked. Take the chicken out of the pot and set it aside. Put minced garlic and diced onion in the same pot. For about two to three minutes, until softened. Put flour on top of the garlic and onions and stir them around constantly for about one minute to cook the flour. Slowly add the chicken broth while whisking to get rid of any flour lumps. Bring the broccoli florets and chopped onion to a simmer. For about 5 minutes, cook until the broccoli is soft. Add heavy cream, shredded cheddar cheese, and cooked chicken. Stir the soup until the cheese melts and it's hot all the way through. Add pepper and salt to taste. If you want, you can serve it hot and top it with extra shredded cheese or chopped fresh herbs.

Prep Time: 15 minutes

Cook Time: 25 minutes

AWAN Organization

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This recipe makes a tasty glaze for juicy chicken breasts by mixing the richness of red wine with the sweetness of grapes. The balsamic vinegar gives it a sour taste, and the honey makes the flavors go well together. It's a fancy but easy dish that's great for a dinner party or a cozy night in.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 cups red wine. 1 cup seedless red grapes. 2 tablespoons balsamic vinegar. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon olive oil. Fresh thyme leaves for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt and pepper to the chicken breasts. Put the red wine, grapes, balsamic vinegar, honey, and minced garlic in a small saucepan. Over medium heat, bring to a simmer and cook until the sauce is half as much as it was before. This should take about 15 to 20 minutes. In the meantime, heat olive oil over medium-high heat in a skillet that can go in the oven. It will take about 34 minutes per side for the chicken breasts to turn golden brown after you add them. Pour the sauce made from the reduced grape wine over the chicken breasts in the pan. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165F 75C. Take the pan out of the oven and let it rest for a few minutes after it's done. Add the grape-wine reduction sauce to the chicken breasts and serve them with fresh thyme leaves on top.

Prep Time: 15 minutes

Cook Time: 40 minutes

Sunstomy and Friends

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These Slow Cooker Candied Pecans are a delicious treat perfect for snacking or gifting. The slow cooker method ensures a crispy, caramelized coating on the pecans without the need for constant attention.

Ingredients: 1 lb pecan halves. 1 cup granulated sugar. 1 cup brown sugar. 1 tablespoon ground cinnamon. 1/4 teaspoon salt. 1 egg white. 1 teaspoon vanilla extract. 1/4 cup water.

Instructions: In a bowl, whisk together the egg white and vanilla extract until frothy. In a separate bowl, mix granulated sugar, brown sugar, cinnamon, and salt. Combine pecans with the egg white mixture, ensuring they are evenly coated. Add sugar mixture to the pecans and toss until evenly coated. Transfer pecans to a slow cooker and pour water over them. Cover and cook on low for 3 hours, stirring occasionally. Spread pecans onto a parchment-lined baking sheet to cool completely. Once cooled, break apart any clusters and store in an airtight container.

Prep Time: 10 minutes

Cook Time: 180 minutes

Memorial Benny van Steelant

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Enjoy a hearty and comforting meal with this Slow Cooker Amish Pot Roast. Tender chuck roast cooked low and slow with onions, carrots, and potatoes, infused with rich flavors of beef broth and Worcestershire sauce.

Ingredients: 3 lbs chuck roast. 1 onion, sliced. 4 carrots, chopped. 4 potatoes, cubed. 2 cups beef broth. 2 tablespoons Worcestershire sauce. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Use salt, pepper, thyme, and rosemary to season the chuck roast. Onion slices, carrot chops, and potato cubes should all go in the bottom of the slow cooker. Place the seasoned chuck roast on top. Put beef broth, Worcestershire sauce, and minced garlic in a bowl and mix them together. Pour it over the chuck roast. It should be on low for 8 hours or high for 4 to 5 hours, until the meat is soft. It's time to take the roast and vegetables out of the slow cooker and let them rest for a while. Cut up the roast and serve it with the sides. You can make gravy out of the cooking liquid if you want to.

Prep Time: 15 minutes

Cook Time: 300 minutes

Paddock Wood Choral Society

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Enjoy the health benefits of natural spirulina powder in this very easy blue spirulina smoothie. This colorful and tasty smoothie is full of vitamins and antioxidants, making it a great way to start the day or give yourself more energy.

Ingredients: 1 tsp natural spirulina powder. 1 banana, peeled and sliced. 1 cup frozen blueberries. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tbsp honey optional, for sweetness. Ice cubes optional, for thickness.

Instructions: In a blender, mix the frozen blueberries, Greek yogurt, almond milk, and spirulina powder. If you want a sweeter smoothie, add honey. Mix everything together until it's smooth and creamy. If the smoothie is too thick, you can add ice cubes and blend it again until it's the right consistency. Get a glass and enjoy the blue spirulina smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

English Land Ideas

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Indulge in a creamy and satisfying keto-friendly version of Chicken Alfredo. This dish replaces traditional pasta with cauliflower florets, offering a low-carb alternative without sacrificing flavor.

Ingredients: 2 chicken breasts, diced. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon minced garlic. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1 teaspoon Italian seasoning. 2 cups cooked cauliflower florets.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Salt and pepper the chicken breasts that have been cut up, then add them to the pan. Cook until everything is done and browned. Put minced garlic in the pan and cook for one to two minutes, until the garlic smells good. Add the heavy cream and bring it to a low boil. Add grated Parmesan cheese and Italian seasoning and mix them in until the sauce gets thick. Put the cooked cauliflower florets in the pan and heat them up by stirring them around. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

Eusko-lorak

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This Persian-style dip combines roasted eggplant with creamy Greek yogurt, tahini, garlic, and fresh herbs for a flavorful and satisfying appetizer or snack.

Ingredients: 1 large eggplant. 1 cup plain Greek yogurt. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon extra virgin olive oil. Salt and pepper to taste. 1 tablespoon chopped fresh mint. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 teaspoon ground cumin.

Instructions: Preheat oven to 400F 200C. Poke the eggplant several times with a fork and place it on a baking sheet. Roast the eggplant in the preheated oven until it's soft and collapsed, about 45-50 minutes. Remove the eggplant from the oven and let it cool slightly. Peel off the skin and mash the flesh in a bowl using a fork. Add Greek yogurt, tahini, minced garlic, lemon juice, olive oil, salt, pepper, chopped mint, parsley, dill, and ground cumin to the bowl with mashed eggplant. Mix everything together until well combined. Adjust seasoning to taste, adding more salt, pepper, or lemon juice if desired. Transfer the dip to a serving bowl, drizzle with a little extra olive oil, and sprinkle with additional chopped herbs if desired. Serve the dip with pita bread, crackers, or vegetable sticks. Enjoy!

Prep Time: 10 minutes

Cook Time: 50 minutes

Silks and Satin

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A classic Japanese dish called Agedashi Tofu consists of crispy fried tofu cubes served in a flavorful dashi broth. A subtle harmony of tastes and textures is achieved, as the tofu absorbs the flavorful broth.

Ingredients: 1 block firm tofu. Cornstarch for dusting. Oil for frying. 1 cup dashi stock. 2 tbsp soy sauce. 1 tbsp mirin. 1 tbsp sake. 1 tsp sugar. Green onions for garnish. Grated daikon radish for garnish. Bonito flakes for garnish. Shichimi togarashi for garnish.

Instructions: After chopping the tofu into cubes, lightly dust with cornstarch. Fry the tofu cubes in hot oil until they turn golden brown and crisp. blot with paper towels. Add the sugar, mirin, sake, soy sauce, and dashi stock to another pan. Heat through to a simmer. Transfer the fried tofu cubes to serving bowls and cover with the heated broth. Add shichimi togarashi, bonito flakes, grated daikon radish, and sliced green onions as garnish. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Oak Valley Youth Garden

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Indulge in the rich and creamy goodness of homemade Chocolate Mascarpone Ice Cream. This delightful treat combines the flavors of cocoa, mascarpone cheese, and chocolate chips to create a luscious and satisfying dessert.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/2 cup mascarpone cheese. 1/4 cup semi-sweet chocolate chips. 1 tsp vanilla extract. 1/4 tsp salt.

Instructions: In a medium saucepan, whisk together the cocoa powder and granulated sugar over medium heat until well combined. Add the heavy cream and whole milk to the saucepan, and heat the mixture, stirring constantly until it's just about to simmer. Do not let it boil. Remove the saucepan from heat and stir in the mascarpone cheese until fully incorporated. Add the chocolate chips, vanilla extract, and salt to the mixture, stirring until the chocolate chips are melted and the mixture is smooth. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for an additional 2-3 hours to firm up. Serve your delicious homemade Chocolate Mascarpone Ice Cream and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Cilla's Canine Coiffure