Omega After Dark

Mark Lakeman - Barwick In Elmet Tennis Club - Cryptickoi - pinup doll australia - U.M.Ph.Prose

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Indulge in the delightful combination of chocolate chips, warm cardamom spice, and zesty orange in every bite of these cookies. A perfect treat for any occasion!

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cardamom. Zest of 1 orange. 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, salt, ground cardamom, and orange zest. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Drop spoonfuls of cookie dough onto ungreased baking sheets, leaving some 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 cardamom orange zest cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Ohio Music Education Association

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This Watermelon Mojito Smoothie is a delightful and hydrating drink that combines the flavors of fresh watermelon, zesty lime, and refreshing mint. You can also add a splash of rum for an adult twist. It's perfect for a hot summer day or any time you crave a tropical-inspired treat.

Ingredients: 2 cups of diced watermelon. 1/2 cup of fresh mint leaves. 1/4 cup of fresh lime juice. 2 tablespoons of honey or to taste. 1 cup of ice cubes. 1/2 cup of coconut water. 1/4 cup of white rum optional. Lime wedges and mint sprigs for garnish.

Instructions: Place the diced watermelon, fresh mint leaves, fresh lime juice, honey, and ice cubes in a blender. Blend until smooth and well combined. If you're using rum, add it to the blender and blend for a few more seconds. Pour the mixture into glasses, leaving some space at the top. Top each glass with coconut water and stir gently to combine. Garnish with lime wedges and mint sprigs. Serve immediately and enjoy your refreshing Watermelon Mojito Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Hidefrods Photography

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The red curry, coconut, and lime flavors in these Thai-style tofu tacos are out of this world. They're a tasty and filling vegan meal that's great for dinner during the week or when you have guests over.

Ingredients: 1 block extra firm tofu, pressed and cubed. 1 tablespoon red curry paste. 1 can 14 oz coconut milk. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon lime juice. 1 red bell pepper, thinly sliced. 1 small red onion, thinly sliced. 1 cup shredded cabbage. 8 small corn tortillas. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Set a big pan on medium heat and add some oil to it. It will take about 5 minutes of cooking after adding the tofu cubes until they are golden brown on all sides. Add the coconut milk, soy sauce, maple syrup, and lime juice to a different bowl and mix them together. Cover the tofu in the pan and pour the curry mix over it. Put the red onion and sliced bell pepper in the pan. Simmer for 10 minutes, until the sauce gets a little thicker. You can heat the corn tortillas up in the microwave or a dry pan. Put a small amount of the tofu mixture on each tortilla to make the tacos. Put shredded cabbage on top and fresh cilantro on top of that. Put lime wedges on the side and serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

Shamrock Arts Celebration

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This Skinny Grilled Chicken Fajita and Avocado Salad is a light and flavorful meal packed with protein and nutrients. Grilled chicken, peppers, and onions are served over a bed of mixed greens with creamy avocado slices. It's a perfect balance of textures and flavors.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 2 avocados, sliced. 4 cups mixed greens. 1 lime, juiced. 2 tablespoons chopped fresh cilantro. Optional toppings: salsa, Greek yogurt, shredded cheese.

Instructions: Warm the grill up to a medium-high level. Salt, pepper, chili powder, cumin, and olive oil should all be mixed together in a small bowl. Chicken breasts should be rubbed with the spice mix. Chicken should be cooked all the way through after being grilled for 6 to 8 minutes on each side. Grill the onion and bell peppers for about 5 to 7 minutes, until they are slightly charred and soft while the chicken is cooking. Give the chicken, peppers, and onion some time to rest after taking them off the grill. Cut the chicken into thin strips. Add mixed greens, lime juice, and cilantro to a large bowl. Place the greens on plates to serve. Peppers, onions, grilled chicken, and avocado slices should be put on top of the greens. You can add toppings if you want to. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Heistad Speidergruppe

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Indulge in the exotic flavors of mango and cardamom with this delightful Mango and Cardamom Macaron Cake. These delicate macarons are filled with a luscious mango cream, creating a perfect fusion of French and Indian flavors.

Ingredients: 200g ground almonds. 200g icing sugar. 4 large egg whites. 100g caster sugar. 1/2 tsp ground cardamom. Yellow food coloring optional. 300ml double cream. 2 ripe mangoes, peeled and diced. 1 tbsp mango puree optional. Icing sugar for dusting.

Instructions: Adjust the oven temperature to 160C 320F and place parchment paper on two baking sheets. Process the icing sugar and ground almonds in a food processor until very fine. Pour the mixture into a large bowl for mixing. Whisk the egg whites in a different bowl until stiff peaks form. Add the caster sugar and ground cardamom gradually while whisking the mixture until it thickens and stays together. If you want a bright mango color, add yellow food coloring. Till completely combined, gently fold the almond and icing sugar mixture into the egg white mixture. Take care not to overmix; a thick, smooth batter is what you want. Spoon the macaron batter into a piping bag that has a circular nozzle attached to it. Leaving space between each, pipe tiny rounds onto the baking sheets that have been prepared. After removing any air bubbles by tapping the baking sheets on the counter, give the macarons 30 minutes to rest so that a skin forms on the surface. Bake for 12 to 15 minutes, or until the macarons are firm to the touch and have risen in the center of the oven. On the baking sheets, let them cool fully. Whip the double cream until soft peaks form in the interim. If using, fold in the diced mango and mango puree. After the macarons cool, place the mango cream mixture between them. After giving the cake a dusting of icing sugar, serve it right away. Have fun!

Prep Time: 45 minutes

Cook Time: 15 minutes

charlotte rowenna

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These Keto Avocado Egg Boats are a delicious and nutritious low-carb breakfast option. Packed with protein from the eggs and bacon, and healthy fats from the avocado, they will keep you satisfied and energized throughout the morning.

Ingredients: 2 avocados, halved and pitted. 4 eggs. 4 slices cooked bacon, crumbled. 1/4 cup shredded cheddar cheese. Salt and pepper, to taste. Fresh chopped chives, for garnish.

Instructions: Preheat the oven to 375F 190C. Using a spoon, scoop out a bit of the avocado flesh to create a larger hole. Crack an egg into each avocado half. Season with salt and pepper. Top each avocado half with crumbled bacon and shredded cheddar cheese. Bake in the preheated oven for 15-20 minutes, or until the eggs are cooked to your desired doneness. Garnish with fresh chopped chives before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Odile

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You will love this vegan cherry lime smoothie. It has sweet cherries, sour lime, and smooth coconut milk. Full of vitamins and antioxidants, it's great for a quick and refreshing breakfast or snack.

Ingredients: 1 cup frozen cherries. 1 ripe banana. 1/2 cup coconut milk. 1/2 cup lime juice. 1 tablespoon maple syrup. 1/2 cup ice cubes.

Instructions: In a blender, mix all the ingredients together. Mix until it's creamy and smooth. Depending on your taste, you can add more maple syrup or lime juice to make it sweeter or sourer. Pour into glasses and serve right away. Have fun with this cool cherry lime smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Swingmaniacs

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These tasty chicken kabobs are marinated in a honey soy sauce that is both sweet and savory. They taste like the Caribbean. Just right for a barbecue with family and friends!

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 1 cup pineapple chunks. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/2 cup soy sauce. 1/4 cup honey. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ground ginger. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, dried thyme, smoked paprika, salt, and pepper to create the marinade. Place chicken cubes in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes or overnight for enhanced flavor. Preheat the grill to medium-high heat. Thread marinated chicken, pineapple chunks, bell peppers, and red onion onto the soaked wooden skewers, alternating the ingredients. Brush the skewers with the remaining marinade. Grill the kabobs for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Serve hot and enjoy the Caribbean flavors of these delicious chicken kabobs!

Prep Time: 45 minutes

Cook Time: 15 minutes

Studi Sitchiniani

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Almonds, nutritional yeast, and spices are used to make this quick and easy vegan cheese that tastes like Parmesan. It goes well with pasta, salads, and other foods.

Ingredients: 1 cup almonds. 3 tbsp nutritional yeast. 1 tsp garlic powder. 1/2 tsp salt.

Instructions: Pulse almonds in a food processor until they are very small. Salt and nutritional yeast should be added. Pulse until the mixture is well mixed and has the texture of Parmesan cheese. Keep in the fridge in a container that won't let air in.

Prep Time: 5 minutes

Cook Time: 0 minutes

Lecco Benessere

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If you want to enjoy classic fajita flavors on the grill, these Easy Grilled Fajita Chicken Kebabs are a great choice. It's great for a summer barbecue or a quick dinner during the week.

Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 onion, cut into 1-inch pieces. 2 tablespoons olive oil. 2 tablespoons fajita seasoning. 1 lime, juiced. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a large bowl, combine the chicken cubes, red bell pepper, green bell pepper, and onion. Drizzle olive oil and fajita seasoning over the ingredients. Toss to coat evenly. Squeeze the lime juice over the mixture and toss again for added flavor. Thread the marinated chicken and vegetables onto the soaked wooden skewers, alternating between chicken and veggies. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the kebabs on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. Serve hot and enjoy your Easy Grilled Fajita Chicken Kebabs!

Prep Time: 15 minutes

Cook Time: 12 minutes

Kabat Scarlett

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This Keto Slow Cooker Pumpkin Sausage Chili is a hearty and flavorful dish perfect for chilly days. The combination of pumpkin puree, sausage, and spices creates a rich and satisfying meal. Plus, it's low-carb and keto-friendly!

Ingredients: 1 lb ground sausage. 1 small onion, diced. 3 cloves garlic, minced. 1 can 15 oz pure pumpkin puree. 1 can 14.5 oz diced tomatoes. 1 can 4 oz diced green chilies. 2 cups chicken broth. 2 tsp chili powder. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped cilantro.

Instructions: In a skillet, cook ground sausage over medium heat until browned. Drain excess fat. Transfer cooked sausage to a slow cooker. Add diced onion, minced garlic, pumpkin puree, diced tomatoes, diced green chilies, chicken broth, chili powder, ground cumin, paprika, salt, and pepper to the slow cooker. Stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve hot with optional toppings like shredded cheese, sour cream, and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 360 minutes

Cry Blend

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This Spicy Fried Garlic Chicken recipe combines the bold flavors of garlic, soy sauce, and sriracha with the crunch of perfectly fried chicken breasts. It's a deliciously spicy dish that's sure to satisfy your craving for something flavorful and satisfying.

Ingredients: 4 boneless, skinless chicken breasts. 4 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon black pepper. 1/4 cup all-purpose flour. 2 tablespoons vegetable oil. Salt to taste.

Instructions: To make the marinade, put peanut butter, soy sauce, sriracha sauce, paprika, cayenne pepper, and black pepper in a bowl and mix them together. Put the chicken breasts in the marinade and make sure they are covered all over. Put them in the fridge for at least 30 minutes to soak up the sauce. Take the chicken out of the marinade and pat it dry with paper towels. Throw away any extra marinade. Salt the chicken breasts on both sides. Spread the all-purpose flour out over the chicken breasts. Put vegetable oil in a large skillet and heat it over medium-high heat. Put the chicken breasts in the pan and cook them for 5 to 6 minutes on each side, or until they are golden brown and done. When the chicken is done, take it out of the pan and put it on a plate lined with paper towels to drain the extra oil. Enjoy while hot!

Prep Time: 35 minutes

Cook Time: 12 minutes

Hildan Student Council

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A delicious take on the traditional hummus recipe is this Sun-dried Tomato and Feta Hummus. It tastes rich and tangy from the addition of sun-dried tomatoes and feta cheese, and goes great with your favorite dippers. It's a fantastic snack or appetizer for any occasion.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup sun-dried tomatoes packed in oil, drained. 1/4 cup crumbled feta cheese. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley, for garnish optional.

Instructions: For the dip, put in a food processor the chickpeas, feta cheese, garlic that has been minced, tahini, lemon juice, olive oil, dried oregano, salt, and pepper. If you need to, scrape down the sides of the bowl as you blend to make the mixture smooth and creamy. If you think the seasoning needs more salt, pepper, or lemon juice, you can add it. Put the hummus in a bowl to serve. If you want, you can add fresh parsley on top and drizzle with a little extra olive oil. You can eat the sun-dried tomato and feta hummus with pita bread, vegetable sticks, or anything else you like to dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

Northern Arizona University Institute Of Transportation Engineers

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A creamy and flavorful vegan butternut squash soup cooked slowly in a crockpot, perfect for cozy nights or gatherings.

Ingredients: 1 medium butternut squash, peeled, seeded, and cubed. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 1 cup coconut milk.

Instructions: Fill a crockpot with vegetable broth, thyme, nutmeg, salt, pepper, onion, and butternut squash. For 6 to 8 hours on low heat or 3 to 4 hours on high, until the squash is soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and mix it in well. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

kofa high school

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Indulge in the rich and comforting flavors of this Corn and Crab Chowder. The sweetness of corn pairs perfectly with succulent crab meat in a creamy broth, making it a delightful soup for any occasion.

Ingredients: 1 cup corn kernels. 1/2 pound crab meat. 2 tablespoons butter. 1 onion, finely chopped. 2 cloves garlic, minced. 3 cups chicken broth. 2 cups potatoes, diced. 1 cup carrots, sliced. 1 cup celery, chopped. 1 teaspoon thyme. 1/2 teaspoon paprika. 1 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add chopped onions and garlic, saut until softened. Stir in corn, crab meat, potatoes, carrots, and celery. Add chicken broth, thyme, paprika, salt, and pepper. Bring to a simmer. Reduce heat and let it simmer until vegetables are tender. Stir in heavy cream and continue to simmer for an additional 5 minutes. Adjust seasoning to taste. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

hebrew israelite homeschool

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Experience the ultimate BBQ delight with these Smoky BBQ Pulled Pork Tacos. Tender pulled pork infused with smoky flavors, topped with cheddar cheese, coleslaw, and a burst of freshness from cilantro. Perfect for a flavor-packed taco night!

Ingredients: 2 lbs pork shoulder, shredded. 1 cup BBQ sauce. 1 tsp smoked paprika. 1 tsp cumin. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 12 small flour tortillas. 1 cup shredded cheddar cheese. 1 cup coleslaw. 1/2 cup diced red onion. Fresh cilantro for garnish.

Instructions: In a slow cooker, combine shredded pork, BBQ sauce, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Cook on low for 6-8 hours or until pork is tender and flavorful. Warm tortillas in a dry skillet or microwave. Assemble tacos by placing a spoonful of pulled pork on each tortilla. Top with shredded cheddar cheese, coleslaw, and diced red onion. Garnish with fresh cilantro. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

San Francisco City Survey

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Korean Glass Noodle Stir Fry Japchae is a classic Korean dish featuring chewy glass noodles, marinated beef, and a colorful array of vegetables. It's stir-fried to perfection with a savory and slightly sweet sauce, making it a delightful and satisfying meal.

Ingredients: 200g Korean glass noodles. 150g beef sirloin or ribeye, thinly sliced. 1 small carrot, julienned. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon sugar. 1 tablespoon sesame oil. 1 tablespoon vegetable oil for cooking beef. Salt and pepper to taste. Toasted sesame seeds optional, for garnish. Green onions optional, for garnish.

Instructions: Soak the Korean glass noodles in warm water for about 20 minutes, or until they become soft and pliable. Drain and set aside. In a bowl, mix the thinly sliced beef with 2 tablespoons of soy sauce, minced garlic, and a pinch of black pepper. Let it marinate for 15-20 minutes. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Stir-fry the marinated beef until it's cooked through, then transfer it to a plate and set aside. In the same pan, add another tablespoon of vegetable oil and saut the onions, carrots, and bell peppers until they start to soften. Add the drained glass noodles to the pan and stir-fry for a few minutes until they are heated through. Return the cooked beef to the pan and toss everything together. Sprinkle 1 tablespoon of sugar over the ingredients and stir-fry for an additional 2-3 minutes until the noodles become slightly caramelized. Drizzle 1 tablespoon of sesame oil over the Japchae and mix well. Season with salt and pepper to taste. Garnish with toasted sesame seeds and green onions if desired. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Waiil Records