My Drunk Kitchen

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Apex Farmers Market

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My Big Handyman

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Never 2 Late 2 Tri

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Remy Dehame

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This refreshing shaved asparagus salad is bursting with flavors and textures. The crisp asparagus ribbons combined with tangy dressing and crunchy almonds create a delightful dish that's perfect for any occasion.

Ingredients: 1 bunch asparagus, trimmed. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste. 2 cups mixed salad greens. 1/4 cup sliced almonds, toasted. 1/4 cup vegan parmesan cheese, grated optional.

Instructions: Shred the asparagus into thin ribbons with a vegetable peeler and put them in a large bowl. Salt and pepper should be mixed with olive oil, lemon juice, Dijon mustard, minced garlic, and whisked together in a small bowl. Add the dressing to the shaved asparagus and toss to coat everything. Put mixed salad greens in the bowl and mix them together gently. If you want to, you can top the salad with toasted almonds and vegan parmesan cheese. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

gundula diering

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A keto-friendly version of whole wheat bread, this recipe swaps traditional flour for low-carb alternatives while maintaining a hearty texture and delicious flavor.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 2 tsp baking powder. 1/2 tsp salt. 4 large eggs. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk.

Instructions: Warm the oven up to 175F 350C. Put almond flour, coconut flour, ground flaxseed, baking powder, and salt in a bowl. Melt the coconut oil and add the eggs and almond milk to another bowl. Slowly add the wet ingredients to the dry ones while stirring them together until they are well mixed and a dough forms. Place the dough in a loaf pan that has been greased and smooth the top. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick stuck in the middle comes out clean. After 10 minutes of cooling in the pan, move the bread to a wire rack to finish cooling before cutting.

Prep Time: 10 minutes

Cook Time: 30 minutes

ProtechZone

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Indulge in a creamy and dairy-free addition to your morning coffee with this homemade vegan coffee creamer. Made with wholesome ingredients, it's a perfect alternative for those who prefer plant-based options.

Ingredients: 1 cup unsweetened almond milk. 2 tablespoons coconut cream. 1 tablespoon maple syrup. 1 teaspoon vanilla extract.

Instructions: In a small saucepan, combine almond milk and coconut cream over medium heat. Stir until coconut cream is fully melted and incorporated into the almond milk. Add maple syrup and vanilla extract, stirring continuously until well combined. Once the mixture is heated through and well mixed, remove from heat. Allow it to cool slightly before transferring to a container for storage. Store in the refrigerator for up to one week. Shake well before each use.

Prep Time: 5 minutes

Cook Time: 5 minutes

Multidisciplinary Conference on Technology and Engineering

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These General Tso's Chicken Wings are a delicious twist on the classic Chinese-American dish. Crispy fried chicken wings are coated in a flavorful sweet and spicy sauce, perfect for game day or any gathering.

Ingredients: 1 1/2 pounds chicken wings, separated into drumettes and flats. 1/4 cup cornstarch. 2 tablespoons vegetable oil, for frying. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1/4 cup soy sauce. 1/4 cup hoisin sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon Sriracha sauce. 1 teaspoon sesame oil. 2 green onions, thinly sliced. 1 tablespoon sesame seeds, for garnish.

Instructions: Toss the chicken wings with cornstarch in a large bowl until they are well covered. Put the vegetable oil in a big skillet and heat it over medium-high heat. It should take about 8 to 10 minutes per side to fry the wings until they are golden brown and crispy. Put paper towels down to dry. Add the garlic and ginger to the same pan and saut for about one minute, until the smell is nice. Add honey, rice vinegar, soy sauce, hoisin sauce, Sriracha sauce, and sesame oil. Mix well. For about two to three minutes, cook until the sauce gets a little thicker. Put the fried chicken wings back in the pan and toss them around to make sure they are evenly covered in sauce. Put the wings on a platter to serve, and top them with sesame seeds and sliced green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

a little coy

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Take a bite of a prime rib roast that has been perfectly smoked and seasoned with a mix of fragrant herbs and spices. It will make your taste buds want more of this barbecue delight.

Ingredients: 1 whole prime rib roast bone-in, 4-5 pounds. 1/4 cup olive oil. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme, chopped. 2 tablespoons smoked paprika. 2 teaspoons kosher salt. 1 teaspoon black pepper. 1/2 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: You can use any wood chips you want to smoke and heat your smoker to 225F 107C. Cut up garlic, rosemary, thyme, smoked paprika, kosher salt, black pepper, and cayenne pepper and put them in a bowl. This will make a rub. Use paper towels to dry the prime rib roast, and then rub the spice mixture all over the meat's surface. Put the roast that has been seasoned on the smoker's grate and put a meat thermometer in the thickest part of it. The prime rib should be smoked for three to four hours, or until it reaches the doneness you want for medium-rare, 135F/57C. When the prime rib is done, take it out of the smoker, cover it with foil, and let it rest for 15 to 20 minutes. Then, cut it into slices. Cut the roast into thick slices and serve it hot. Enjoy the barbecued prime rib roast that was cooked just right!

Prep Time: 20 minutes

Cook Time: 240 minutes

Riverside Library

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A tasty keto-friendly cheesecake filled with tangy lemon and juicy berries that is easy to make in a slow cooker.

Ingredients: 2 packages cream cheese, softened. 1/2 cup powdered erythritol. 2 eggs. 1/4 cup heavy cream. 1 teaspoon vanilla extract. Zest of 1 lemon. 1 cup mixed berries raspberries, blueberries, strawberries.

Instructions: In a bowl, beat cream cheese and erythritol until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream, vanilla extract, and lemon zest. Pour mixture into a greased slow cooker. Cook on low for 3-4 hours or until set. Top with mixed berries before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

carmine rega

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Indulge in the classic comfort of homemade chocolate chip cookies. With a perfect balance of chewiness and chocolatey goodness, these cookies are sure to delight your taste buds.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, distributing them evenly throughout the dough. Scoop tablespoon-sized portions of dough onto ungreased baking sheets, leaving space between each cookie. Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chocolate chip cookies with a glass of milk or your favorite beverage!

Prep Time: 15 minutes

Cook Time: 10 minutes

ispt

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Indulge in this flavorful pasta dish featuring rotini coated in a rich and creamy heirloom tomato vodka sauce. The sweetness of heirloom tomatoes combined with the kick of vodka creates a deliciously unique flavor profile that pairs perfectly with the pasta.

Ingredients: 1 lb rotini pasta. 2 tbsp olive oil. 4 cloves garlic, minced. 1 onion, diced. 1 cup vodka. 2 cups heirloom tomatoes, diced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook rotini pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. When you add the minced garlic and diced onion, saut until the onion is soft and smells good. Add the vodka and cook for a few minutes to make the liquid a little thinner. Put diced heirloom tomatoes in the pan and cook them until they start to break down and their juices come out. Add the heavy cream and grated Parmesan cheese, and then let the sauce cook down until it gets thick. Add pepper and salt to taste. When you add the cooked rotini pasta to the pan, toss it around so that the sauce covers all of it. Add fresh basil leaves on top and serve hot. Have fun with your Heirloom Tomato Vodka Sauce on Rotini!

Prep Time: 15 minutes

Cook Time: 20 minutes

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