One Direction Pt

Lost Souls Public Memorial Project - China Express - broken bow animal hospital - Westman Parent - dave hawley

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With the earthiness of sage, the sweetness of roasted butternut squash, and the creaminess of ricotta cheese, this pasta dish is a hearty and tasty meal.

Ingredients: 1 small butternut squash, peeled, seeded, and cut into cubes. 2 tablespoons olive oil, divided. Salt and pepper to taste. 8 ounces pasta of your choice. 2 tablespoons butter. 1/4 cup fresh sage leaves, chopped. 1/2 cup ricotta cheese. Grated Parmesan cheese for serving.

Instructions: Preheat oven to 400F 200C. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until tender and caramelized. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the chopped sage leaves and cook until fragrant, about 1-2 minutes. Add the roasted butternut squash and cooked pasta to the skillet. Toss everything together until well combined. Remove from heat and gently fold in the ricotta cheese. Serve the pasta hot, topped with grated Parmesan cheese. Enjoy your delicious Roasted Butternut Squash, Sage and Ricotta Pasta!

Prep Time: 15 minutes

Cook Time: 30 minutes

Grampian Youth Orchestra

[onedirectionpt]

A recipe for savory and smokey campfire beans with a BBQ twist that tastes great. Great for camping trips and outdoor gatherings.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1/2 cup diced onion. 1/2 cup diced bell pepper any color. 1/2 cup diced tomatoes. 1/2 cup BBQ sauce. 1/4 cup ketchup. 2 tablespoons brown sugar. 2 tablespoons apple cider vinegar. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1/2 cup shredded cheddar cheese optional, for topping. Chopped green onions for garnish.

Instructions: Warm up the campfire until it's medium hot. Black beans, kidney beans, pinto beans, diced onion, diced bell pepper, and diced tomatoes should all be put in a cast-iron skillet or Dutch oven. Add apple cider vinegar, garlic powder, smoked paprika, salt, and pepper to a small bowl. Then mix in the BBQ sauce and ketchup. Mix the BBQ sauce and water together, then pour it over the beans and vegetables and mix them well. Place the Dutch oven or skillet on the campfire grate and cover it with a lid. Stir the beans every once in a while for 20 to 25 minutes, or until they are hot all the way through and the flavors blend. If you want, you can add shredded cheddar cheese on top in the last five minutes of cooking and let it melt and get gooey. Take it off the fire and let it cool down a bit before serving. Add some chopped green onions on top, and serve hot. Have fun with your tasty Campfire Beans BBQ!

Prep Time: 15 minutes

Cook Time: 25 minutes

kaninagare

[onedirectionpt]

These Spicy Chicken Patties are full of flavor and would be great as a snack or appetizer. When you mix ground chicken with fragrant spices, you get a delicious flavor that is sure to impress.

Ingredients: 500g ground chicken. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 green chili, finely chopped. 1 tsp ginger paste. 1/2 tsp turmeric powder. 1 tsp red chili powder. 1 tsp garam masala. Salt to taste. 1/4 cup breadcrumbs. 2 tbsp vegetable oil.

Instructions: In a mixing bowl, combine ground chicken, chopped onion, minced garlic, chopped green chili, ginger paste, turmeric powder, red chili powder, garam masala, salt, and breadcrumbs. Mix well until all ingredients are evenly incorporated. Divide the mixture into equal portions and shape them into patties. Heat vegetable oil in a skillet over medium heat. Place the patties in the skillet and cook for 5-6 minutes on each side or until golden brown and cooked through. Serve hot with your favorite dipping sauce or as desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

mithun kumar

[onedirectionpt]

This Dairy-Free Pumpkin Freeze Dessert is a creamy, indulgent treat perfect for satisfying your sweet cravings. Made with wholesome ingredients like pumpkin puree and coconut milk, it's vegan-friendly and bursting with fall flavors.

Ingredients: 2 cups canned pumpkin puree. 1 can 13.5 oz full-fat coconut milk, chilled. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. Pinch of salt. 1/2 cup chopped pecans or walnuts optional, for garnish.

Instructions: Put pumpkin puree, coconut milk that has been chilled, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt in a blender. Mix until it's creamy and smooth. Put the mix in a shallow dish or an ice cube tray. Put it in the freezer for four to six hours, or until it gets hard. After the dessert has been frozen, let it sit at room temperature for a few minutes so that it softens a bit. If you want, you can decorate the top with chopped pecans or walnuts. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

AuthorAID

[onedirectionpt]

This creamy and flavorful dip combines sautéed mushrooms and fresh spinach with Parmesan cheese, sour cream, and mayonnaise. It's a delicious accompaniment to slices of mushroom spinach frittata, adding extra depth and richness to each bite.

Ingredients: 1 cup sliced mushrooms. 2 cups fresh spinach, chopped. 1 tablespoon olive oil. 1/2 cup grated Parmesan cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until tender, about 5 minutes. Add chopped spinach to the skillet and cook until wilted, about 2 minutes. In a mixing bowl, combine cooked mushrooms, spinach, grated Parmesan cheese, sour cream, mayonnaise, minced garlic, salt, and pepper. Mix until well combined. Transfer the mixture to a serving dish. Serve the Mushroom Spinach Frittata Dip with slices of frittata for dipping.

Prep Time: 10 minutes

Cook Time: 10 minutes

Grindhouse Eatery

[onedirectionpt]

It's really simple to make these Ranch Chicken Crockpot Tacos, and they taste great. You can make a tasty meal for the whole family in your trusty slow cooker with just a few simple ingredients. The ranch seasoning gives the soft chicken a savory kick, and the salsa and vegetables make the flavors just right. Add your favorite toppings to your tacos for a meal that will fill you up!

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 1 cup chicken broth. 1 cup salsa. 1/2 cup diced onion. 1/2 cup diced bell pepper. 8 taco-sized flour tortillas. Optional toppings: shredded cheese, diced tomatoes, sour cream, avocado slices, lettuce.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together ranch seasoning mix, chicken broth, and salsa. Pour over chicken. Add diced onion and bell pepper on top of the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through. Once chicken is cooked, shred it using two forks. Warm tortillas according to package instructions. Fill tortillas with shredded ranch chicken and desired toppings. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 360 minutes

mandala art by ilka

[onedirectionpt]

Core Sound Healing

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a quick pit stop your car your life

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mer. m. march

[onedirectionpt]

springtime scans

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International Conference on Applied Science and Engineering

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gundula diering

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MrStitchez

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Arts Thereafter

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Yoga

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Get into the holiday spirit with these adorable Santa-inspired cookies made using Milano cookies and candy melts. These treats are perfect for sharing with loved ones and leaving out as a festive snack for Santa!

Ingredients: 12 Milano cookies. 1 cup red candy melts. 1/4 cup white candy melts. 24 small edible candy eyes. 12 red M&M candies. 12 mini marshmallows.

Instructions: Line a baking sheet with parchment paper. Melt the red candy melts in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip each Milano cookie into the melted red candy, coating it halfway. Place the coated cookies on the prepared baking sheet. Place two small edible candy eyes on the coated part of each cookie to resemble Santa's eyes. Press a red M&M candy onto each cookie to create Santa's nose. Cut mini marshmallows in half diagonally and press one half on each side of the cookie to make Santa's fluffy beard. Melt the white candy melts and transfer them to a piping bag or a small zip-top bag with a tiny hole cut in one corner. Pipe a small amount of white candy melt above the eyes to create Santa's fur-trimmed hat. Allow the candy melts to set completely before serving or packaging.

Prep Time: 20 minutes

Cook Time: 10 minutes

ophelia arc

[onedirectionpt]

A tasty and colorful vegan and gluten-free pizza with a cauliflower crust and lots of colorful vegetables and vegan cheese on top. Excellent for a healthy and tasty meal!

Ingredients: 1 medium cauliflower, grated. 1/4 cup ground flaxseed. 1/2 cup almond flour. 1/4 cup nutritional yeast. 1 tsp garlic powder. 1/2 tsp dried oregano. 1/2 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup tomato sauce. 1 cup mixed bell peppers, thinly sliced red, yellow, green. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/2 cup black olives, sliced. 1/4 cup fresh basil leaves. 1/4 cup vegan cheese, shredded. 1/4 cup arugula, for topping. 1/4 cup balsamic glaze, for drizzling.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine grated cauliflower, ground flaxseed, almond flour, nutritional yeast, garlic powder, oregano, basil, salt, and black pepper. Mix until well combined. Transfer cauliflower mixture onto a parchment-lined baking sheet and shape into a pizza crust, about 1/4 inch thick. Bake crust in the preheated oven for 25-30 minutes, or until golden brown and crispy around the edges. Remove crust from the oven and spread tomato sauce evenly over the surface. Top with sliced bell peppers, cherry tomatoes, red onion, black olives, fresh basil leaves, and shredded vegan cheese. Return the pizza to the oven and bake for an additional 10-15 minutes, or until the toppings are heated through and the cheese is melted. Remove from the oven and let cool slightly before slicing. Top with arugula and drizzle with balsamic glaze before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

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