New Patronus

Charlady - Cascadian Group - Jerry Galeries - Forn De Fonollosa - Falconcrag

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Come and taste the heart of the Cobb salad with chicken, a tasty mix of iceberg lettuce, tender chicken, crispy bacon, juicy cherry tomatoes, blue cheese, sour cream, and green onions that are bursting with flavor. When dressed with the vinaigrette of your choice, this salad is a party of flavors. As it is quick and tasty, it's perfect for a big and hearty meal!

Ingredients: 2 tasses laitue iceberg, hache. 1 tasse poulet cuit, coup en ds. 1/2 tasse bacon croustillant, miett. 1/2 tasse tomates cerises, coupes en deux. 1/4 tasse fromage bleu, miett. 1/4 tasse avocat, coup en ds. 2 cuillres soupe oignons verts, tranchs. 1/4 tasse vinaigrette au choix. Sel et poivre au got.

Instructions: Place the iceberg-shaped laitue on a large serving plate. Distribute the chicken breast evenly on the laitue. Place the bacon that has been croustillant on top of the chicken. Cut up the tomato and cherry tomatoes and put them on the salad. Place the blue cheese and dill pickles on top. Put the green onions that have been cut in half on the salad. Decorez la salade avec la vinaigrette de votre choix avant de servir. Set the taste to your liking by adding salt and pepper. Place all the ingredients in a bowl and mix them carefully so that the vinaigrette salad is well covered. Feel free to serve right away and enjoy this delicious Cobb salad with chicken!

Prep Time: 15 minutes

Cook Time: 0 minutes

Etmun

[newpatronus-rp]

These modernist latkes are a different take on the traditional Hanukkah dish. They are crispier and taste better. These latkes are great for any event and will wow your guests with their unique taste and presentation.

Ingredients: 500g potatoes, peeled and grated. 1 small onion, finely chopped. 2 eggs. 2 tbsp all-purpose flour. 1 tsp baking powder. Salt and pepper to taste. Vegetable oil for frying.

Instructions: Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a bowl, mix together the grated potatoes, chopped onion, eggs, flour, baking powder, salt, and pepper until well combined. Heat vegetable oil in a large skillet over medium heat. Scoop a portion of the potato mixture into the skillet, flattening it with a spatula to form a pancake shape. Fry the latkes until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve the latkes hot with your favorite toppings, such as sour cream, applesauce, or smoked salmon. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Fran The Dog Walker

[newpatronus-rp]

Indulge in the creamy and fruity goodness of a Blueberry Cheesecake Smoothie Bowl. It's a healthy and satisfying breakfast or snack that tastes just like your favorite dessert.

Ingredients: 1 cup frozen blueberries. 1/2 cup Greek yogurt. 1/4 cup cream cheese. 1/4 cup milk. 1 tablespoon honey optional. 1/2 teaspoon vanilla extract. 1/4 cup granola. Fresh blueberries and sliced strawberries for topping.

Instructions: Put the frozen blueberries, Greek yogurt, cream cheese, milk, honey if you want it, and vanilla extract in a blender. If you need to, add more milk to get the consistency you want. Blend until smooth and creamy. Place the smoothie mix in a bowl. Granola, fresh blueberries, and sliced strawberries should be put on top. Have fun with your tasty Blueberry Cheesecake Smoothie Bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

Icset 2018

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This Keto Digestive Salad is full of healthy fats, fiber-rich greens, and ingredients that are good for digestion. These ingredients will help reduce gas and improve digestion. It's easy to make and great as a side dish or light meal.

Ingredients: 2 cups spinach leaves. 1 cup arugula. 1/2 cucumber, thinly sliced. 1/2 avocado, diced. 1/4 cup pumpkin seeds. 2 tbsp olive oil. 1 tbsp apple cider vinegar. 1/2 tsp Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine spinach, arugula, cucumber, avocado, and pumpkin seeds. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Pour dressing over the salad and toss gently to coat. Serve immediately as a refreshing and digestion-friendly keto salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

Falconcrag

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If you love chocolate and peanut butter, these OMG Peanut Butter Cup Brownies are the ultimate treat. They are rich, fudgy, and full of peanut butter cup chunks.

Ingredients: 1 box brownie mix. 1/2 cup vegetable oil. 2 eggs. 1/4 cup water. 1 cup peanut butter cups, chopped.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine brownie mix, vegetable oil, eggs, and water. Stir until well combined. Fold in chopped peanut butter cups. Pour the batter into a greased 9x13 inch baking dish. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

Hello Taiwan

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Enjoy the warm and comforting tastes of fall with this delicious Pear Spice Latte. A coffee drink that tastes great all year long thanks to the sweetness of ripe pears and the warmth of spices.

Ingredients: 1 ripe pear, peeled, cored, and chopped. 1 cup milk any type. 1 shot of espresso or 1/2 cup of strong brewed coffee. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1 tablespoon honey or maple syrup adjust to taste. Whipped cream optional. Pear slices or cinnamon sticks for garnish optional.

Instructions: In a blender, combine the chopped pear, milk, ground cinnamon, ground nutmeg, and ground cloves. Blend until smooth and well combined. Pour the mixture into a small saucepan and heat over medium-low heat, stirring occasionally, until it's hot but not boiling. Brew a shot of espresso or prepare strong coffee. In a serving mug, combine the hot espresso or coffee with the pear and spice mixture. Stir in honey or maple syrup to sweeten, adjusting to your taste. If desired, top with whipped cream and garnish with pear slices or a cinnamon stick. Serve hot and enjoy your homemade Pear Spice Latte!

Prep Time: 10 minutes

Cook Time: 5 minutes

Squirrelly Production

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Salsa Verde Burgers are very tasty because the beef is mixed with spicy salsa verde, cilantro, and cumin. The melted Monterey Jack cheese makes it taste creamy, and the fresh tomato and lettuce make it taste cool.

Ingredients: 1 lb ground beef. 1/2 cup salsa verde. 1/4 cup breadcrumbs. 1/4 cup chopped cilantro. 1/4 cup diced red onion. 1 tsp cumin. Salt and pepper to taste. 4 hamburger buns. 4 slices of Monterey Jack cheese. Lettuce and tomato slices for topping.

Instructions: Ground beef, salsa verde, breadcrumbs, cilantro, diced red onion, cumin, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Cover each patty with a slice of Monterey Jack cheese and cook for one more minute. This will melt the cheese. You can grill or toast the hamburger buns until they are lightly browned. Put lettuce and tomato slices on the bottom bun of your Salsa Verde Burgers, then add the cheesy burger patty, and finally put the top bun on top of it all. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Northern High School Guidance

[newpatronus-rp]

This easy slow cooker cherry crisp has a warm cherry filling and a crispy oat topping that goes well together. Perfect for a warm dessert that almost makes itself!

Ingredients: 1 can 21 ounces cherry pie filling. 1/2 cup old-fashioned oats. 1/4 cup all-purpose flour. 1/4 cup packed brown sugar. 1/4 teaspoon ground cinnamon. 2 tablespoons butter, melted.

Instructions: Grease the inside of the slow cooker. Spread the cherry pie filling evenly on the bottom of the slow cooker. In a small bowl, combine oats, flour, brown sugar, cinnamon, and melted butter. Sprinkle the oat mixture over the cherry pie filling. Cover and cook on low for 3 hours or until the topping is crisp and the filling is bubbly. Serve warm, optionally with a scoop of vanilla ice cream.

Prep Time: 10 minutes

Cook Time: 180 minutes

Falconcrag

[newpatronus-rp]

This is a quick and easy vegan version of Parmesan cheese that tastes great on pasta, salads, or any other dish that needs a cheesy, savory flavor.

Ingredients: 1 cup raw cashews. 3 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon salt.

Instructions: In a food processor, combine cashews, nutritional yeast, garlic powder, and salt. Pulse until finely ground and resembles the texture of grated Parmesan cheese.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ammie Flexen

[newpatronus-rp]

Marinated mozzarella is a delightful dish that bursts with flavor. The combination of fresh mozzarella, aromatic herbs, and zesty garlic infused olive oil creates a perfect harmony. This recipe is simple to prepare and makes for an impressive appetizer or addition to any meal.

Ingredients: 1 lb fresh mozzarella balls, drained. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes. Salt and black pepper to taste. Fresh basil leaves for garnish.

Instructions: Spices like oregano, basil, salt, and black pepper should all be mixed together in a small bowl with olive oil. Set the mozzarella balls in a shallow bowl or dish. Make sure the mozzarella balls are fully covered with the marinade by pouring it over them. Put it in the fridge with the lid on for at least two hours, or overnight for the best taste. Let the mozzarella that has been marinated come to room temperature before you serve it. Add some fresh basil leaves as a garnish. You can eat it as a starter or with your favorite salads or antipasti platters.

Prep Time: 10 minutes

Cook Time: 0 minutes

Petes Parties

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These Chocolate Chip Pecan Blondies are a delightful treat that combines the rich flavors of chocolate and the nutty goodness of pecans. They are easy to make and perfect for satisfying your sweet tooth!

Ingredients: 1 cup 2 sticks unsalted butter, melted. 2 cups light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup chopped pecans.

Instructions: Grease a 9x13-inch baking pan and preheat the oven to 350F 175C. Melt the butter and mix in the brown sugar in a big bowl. Blend until thoroughly blended. When the batter is smooth, add the eggs and vanilla extract to the mixture and stir. Mixing until just combined, gradually add the flour and salt to the batter. Ensure that the chopped pecans and chocolate chips are evenly distributed throughout the batter by folding them in. Evenly distribute the batter after pouring it into the baking pan. Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted in the center emerges with a few moist crumbs still attached. After taking the blondies out of the oven, allow them to cool for about fifteen minutes in the pan. Cut them into squares or rectangles, depending on your preference, after they've cooled slightly. Put these delectable Chocolate Chip Pecan Blondies on a platter and dig in!

Prep Time: 15 minutes

Cook Time: 30 minutes

Ammie Flexen

[newpatronus-rp]

This vegan and gluten-free kinako banana porridge is warm and comforting, and it tastes great with bananas and nutty kinako powder. It's great for breakfast or as a snack.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 2 ripe bananas, mashed. 2 tablespoons kinako powder. 1 tablespoon maple syrup optional. Pinch of salt. Toppings: Sliced bananas, kinako powder, and a drizzle of maple syrup.

Instructions: Put mashed bananas, kinako powder, maple syrup if using, and a pinch of salt in a saucepan. Add the almond milk and mix well. Over medium-low heat, bring the mixture to a boil. Then, lower the heat to low and let it simmer for 5 to 7 minutes, stirring every now and then, until the porridge is the consistency you want. Just take it off the heat and let it sit for one minute to thicken up. Put the porridge into bowls. If you want, you can add sliced bananas, kinako powder, and maple syrup on top of each bowl. Enjoy while still warm!

Prep Time: 5 minutes

Cook Time: 10 minutes

Jillian Paladino

[newpatronus-rp]

These Vegan Black Bean Burgers taste great and are better for you than regular burgers. They are great for a meatless meal because they are full of protein and flavor.

Ingredients: 2 cans black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped red bell pepper. 2 cloves garlic, minced. 1 tsp cumin powder. 1 tsp chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 1/4 cup corn kernels optional. 1/4 cup diced tomatoes optional. 4 whole wheat burger buns. Lettuce, tomato slices, and vegan mayo for toppings.

Instructions: In a large bowl, mash the black beans with a fork or potato masher. Add breadcrumbs, chopped onion, red bell pepper, minced garlic, cumin powder, chili powder, salt, and pepper to the mashed beans. Mix well. If desired, fold in chopped cilantro, corn kernels, and diced tomatoes. Form the mixture into 4 equal patties. Heat a non-stick skillet over medium heat and lightly grease it with oil. Cook the black bean burger patties for about 4-5 minutes on each side or until they are nicely browned. Toast the whole wheat burger buns in the skillet until lightly crispy. Assemble your vegan black bean burgers with lettuce, tomato slices, and a dollop of vegan mayo. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Abthic

[newpatronus-rp]

Enjoy the rich, creamy taste of these Chocolate Ganache Cupcakes. Smooth chocolate ganache on top of moist chocolate cupcakes makes a tasty treat.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1/2 cup whole milk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the boiling water until the batter is smooth. The batter will be thin, but that's okay. Fold in the chocolate chips. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the chocolate ganache by heating the heavy cream in a microwave-safe bowl for 1-2 minutes until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2 minutes. Stir the chocolate and cream together until smooth and shiny to create the ganache. Once the cupcakes are done, remove them from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, spoon the chocolate ganache over the tops of each cupcake. Allow the ganache to set for a few minutes before serving. Enjoy your delicious Chocolate Ganache Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

Skeletal Fracture

[newpatronus-rp]

Enjoy this delicious milkshake as you indulge in the rich and creamy goodness of Sea Salt Vanilla Fudge Chunk Ice Cream. Your taste buds will love the combination of sweet and salty flavors!

Ingredients: 2 cups Sea Salt Vanilla Fudge Chunk Ice Cream. 1 cup whole milk. 1/4 cup chocolate fudge sauce. Whipped cream for topping. Sea salt for garnish. Chocolate shavings for garnish.

Instructions: In a blender, combine Sea Salt Vanilla Fudge Chunk Ice Cream, whole milk, and chocolate fudge sauce. Blend until smooth and creamy. Pour the milkshake into a glass. Top with whipped cream. Sprinkle a pinch of sea salt and chocolate shavings on top. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Fourth Grade Website

[newpatronus-rp]

These vegan keto peanut butter eggs are a delightful treat that requires no baking. They are easy to make and perfect for those following a vegan or keto lifestyle. Indulge in the creamy peanut butter filling coated in rich chocolate goodness!

Ingredients: 1 cup creamy peanut butter. 1/4 cup coconut flour. 2 tbsp powdered erythritol or preferred sweetener. 1/2 tsp vanilla extract. 1/2 cup vegan chocolate chips. 1 tbsp coconut oil.

Instructions: Put peanut butter, coconut flour, powdered erythritol, and vanilla extract in a bowl and mix them together well. Make egg shapes out of the mixture and put them on a baking sheet that has been lined with parchment paper. Set it aside for 30 minutes. As you go, melt the vegan chocolate chips and coconut oil in 30 second bursts in a bowl that can go in the microwave. Put a frozen peanut butter egg on a baking sheet that has been lined with foil. Then, dip each one in the melted chocolate until coated all the way through. Put the peanut butter eggs back in the fridge for another 30 minutes so the chocolate has time to set. They are ready to serve once they are set. Have fun eating your tasty vegan keto peanut butter eggs!

Prep Time: 20 minutes

Cook Time: 0 minutes

Red Bowl Asian Cuisine

[newpatronus-rp]

Flavorful grilled tilapia fillets with a tangy piccata sauce, great for a quick and easy BBQ dinner.

Ingredients: 4 tilapia fillets. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 1/4 cup white wine. 1/4 cup chicken broth. 2 tablespoons capers, drained. 2 tablespoons fresh lemon juice. 2 tablespoons unsalted butter. 2 tablespoons chopped fresh parsley.

Instructions: Preheat the grill to medium-high heat. Season tilapia fillets with salt and pepper, then dredge in flour, shaking off excess. Brush each fillet with olive oil and grill for 3-4 minutes per side, or until fish is cooked through and has grill marks. In a small saucepan, combine white wine, chicken broth, capers, and lemon juice. Simmer for 3-4 minutes. Remove saucepan from heat and whisk in butter until melted. Season with salt and pepper to taste. Place grilled tilapia fillets on serving plates and spoon the piccata sauce over the top. Garnish with chopped parsley and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Blackwater Cockapoos