Oxykoma R18

bar rover - pho so 1 - ajs family diner - bruno pedrini - city volcano

[oxykoma-r18]

Indulge in the perfect blend of cookies and creme with this delightful popcorn treat. Crunchy popcorn coated in smooth white chocolate and adorned with crushed chocolate cookies - a true delight for your taste buds!

Ingredients: 8 cups popped popcorn. 1 cup white chocolate chips. 10 chocolate sandwich cookies like Oreos, crushed. 1/2 cup crushed chocolate cookies for topping.

Instructions: Line a baking sheet with parchment paper. Place the popped popcorn in a large mixing bowl. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. Pour the melted white chocolate over the popped popcorn and gently toss to coat evenly. Sprinkle the crushed chocolate sandwich cookies over the coated popcorn and toss again to distribute. Spread the cookies and creme popcorn onto the prepared baking sheet in an even layer. Sprinkle the additional crushed chocolate cookies on top for extra texture and flavor. Allow the popcorn to cool and the chocolate to set. You can place it in the refrigerator for faster setting. Once set, break the popcorn into clusters. Transfer the cookies and creme popcorn to serving bowls or bags. Enjoy your delicious cookies and creme popcorn!

Prep Time: 10 minutes

Cook Time: 5 minutes

cartin gross

[oxykoma-r18]

This beef and broccoli stir fry is a quick and tasty keto meal that's great for nights when you're busy. Broccoli florets and tender beef slices are cooked in a savory sauce that has garlic and ginger in it.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 cups broccoli florets. 3 cloves garlic, minced. 2 tbsp soy sauce or coconut aminos for keto. 1 tbsp sesame oil. 1 tbsp olive oil. 1 tsp ginger, minced. Salt and pepper to taste.

Instructions: Soy sauce or coconut aminos, garlic, ginger, salt, and pepper should be mixed with beef slices in a bowl. Let it sit for 15 minutes. In a pan, heat the olive oil over medium-high heat. The beef slices should be stir-fried for about 34 minutes, or until they turn brown. After you add the broccoli florets, stir-fry for another 4 to 5 minutes, or until the broccoli is tender-crisp. Add sesame oil and mix everything together. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

journal of scientific research and advances

[oxykoma-r18]

Experience the fusion of Korean and Italian cuisine with this Jjamppong Pasta recipe. It combines the spicy and savory flavors of Jjamppong with the comforting familiarity of pasta. Perfect for seafood lovers who enjoy a bit of heat!

Ingredients: 200g spaghetti. 200g mixed seafood shrimp, squid, mussels. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1 tablespoon gochugaru Korean red pepper flakes. 1 tablespoon gochujang Korean red pepper paste. 4 cups chicken stock. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sugar. 1/2 cup sliced onion. 1/2 cup sliced carrot. 1/2 cup sliced cabbage. 2 green onions, chopped. 1 tablespoon sesame oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the spaghetti. Remove the water and set it aside. Put vegetable oil in a large pan and heat it over medium-low heat. Put in the gochugaru and minced garlic. Saut for one minute. Put in the mixed seafood and cook until it gets a little brown. The chicken stock, soy sauce, oyster sauce, and sugar should all be stirred in. Bring up the temperature. Slice the cabbage, onion, and carrot. Let it cook for 5 minutes. Cook the spaghetti and add it to the pan. Mix things together well. Add pepper and salt to taste. Add two more minutes of cooking. Sprinkle with sesame oil and chopped green onions for decoration. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

anxiety and trauma research program lab

[oxykoma-r18]

The earthy and rich flavors of this creamy wild mushroom soup come from the combination of dried wild mushrooms and fresh mushrooms that have been sliced.

Ingredients: 20g dried wild mushrooms. 300g fresh mushrooms, sliced. 2 cloves garlic, minced. 1 onion, diced. 2 tbsp butter. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a bowl, soak dried wild mushrooms in warm water for 20 minutes. Drain and chop them. In a large pot, melt butter over medium heat. Add minced garlic and diced onion. Cook until softened. Add fresh mushrooms and chopped rehydrated wild mushrooms. Cook until mushrooms are tender and slightly browned. Pour in vegetable broth and bring to a simmer. Let it cook for 15-20 minutes. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with chopped fresh parsley. Enjoy!

Prep Time: 25 minutes

Cook Time: 30 minutes

ajs family diner

[oxykoma-r18]

Indulge in the ultimate campfire treat with a twist! These Bourbon Marshmallow Smores with Bacon take the classic smore to a whole new level with the addition of crispy bacon and a hint of bourbon flavor. Perfect for a cozy night by the fire or a camping adventure.

Ingredients: 8 slices of bacon. 16 marshmallows. 8 graham crackers. 4 ounces of bourbon. 4 ounces of chocolate chips.

Instructions: Preheat your grill or campfire to medium-high heat. Place the bacon slices on a grill grate or skewer them on metal skewers. Cook until crispy, turning occasionally, about 8-10 minutes. Remove from heat and let it cool. Once cool, crumble the bacon into small pieces. Take one graham cracker and place a piece of chocolate on it. Toast two marshmallows over the fire until golden brown and place them on top of the chocolate. Sprinkle some crumbled bacon on top of the marshmallows. Pour a shot of bourbon over the marshmallows to infuse flavor. Top with another graham cracker to make a sandwich. Wrap the smore in aluminum foil and place it on the grill or campfire for 2-3 minutes until the chocolate is melted and the smore is heated through. Carefully remove from heat, unwrap, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

alice model nursery school

[oxykoma-r18]

The Green Monster Burger is a tasty and healthy take on a regular burger. That burger is so good! It has fresh spinach, creamy avocado, and a tangy mayo-mustard sauce that you'll want it over and over.

Ingredients: 1 lb ground beef. 4 hamburger buns. 1 cup fresh spinach leaves. 1/2 cup sliced avocado. 1/4 cup sliced green onions. 4 slices Swiss cheese. 1/4 cup mayonnaise. 2 tbsp Dijon mustard. 1 tsp garlic powder. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with garlic powder, salt, and pepper. Grill the burger patties for about 4-5 minutes per side for medium-rare doneness. In the last minute of cooking, place a slice of Swiss cheese on each patty to melt. While the burgers are cooking, split the hamburger buns and toast them on the grill until lightly browned. In a small bowl, mix mayonnaise and Dijon mustard to create a sauce. Assemble the burgers: Spread the mayo-mustard sauce on the bottom half of each bun. Place a cooked patty with melted cheese on top. Add spinach leaves, avocado slices, and green onions. Top with the other half of the bun. Serve the Green Monster Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

iisaku kunstide kool

[oxykoma-r18]

Enjoy these gluten-free strawberries with peanut butter on top for a tasty treat. They're great for parties, special events, or just when you want something sweet.

Ingredients: 1 cup creamy peanut butter make sure it's gluten-free. 1/4 cup powdered sugar. 1 teaspoon pure vanilla extract. 12 large strawberries, washed and dried. 1/2 cup dairy-free chocolate chips gluten-free. 1 tablespoon coconut oil.

Instructions: The dairy-free chocolate chips and coconut oil should be melted together in 30 second intervals in a bowl that can go in the microwave. Stir between each interval. You could also use a double boiler to melt them. Mix the powdered sugar, vanilla extract, and creamy peanut butter together in a different bowl until everything is well mixed. As you hold each strawberry by its stem, dip it about two-thirds of the way into the melted chocolate mixture. Set it on a tray lined with parchment paper. Cover the strawberries with chocolate. Once the chocolate is set, drizzle the peanut butter mixture over them using a piping bag or a plastic sandwich bag with a corner cut off. Put the tray in the fridge for about 30 minutes to make the chocolate and peanut butter hard. Please enjoy your gluten-free strawberries with peanut butter on them!

Prep Time: 15 minutes

Cook Time: 15 minutes

rebecca kukla

[oxykoma-r18]

Banana cupcakes that are moist and delicious, with a lovely caramel drizzle. These cupcakes have just the right amount of fruity sweetness and rich caramel flavor.

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup caramel sauce. 1/4 cup sour cream. 1/4 cup milk.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the mashed bananas, eggs, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Fill each cupcake liner with batter about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, drizzle each one with caramel sauce. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

sara hopkins

[oxykoma-r18]

A comforting and nutritious soup perfect for a cold winter's night. Packed with colorful vegetables, quinoa, and aromatic herbs, this winter warmer soup is sure to satisfy your cravings and keep you cozy.

Ingredients: 2 cups diced butternut squash. 1 cup chopped carrots. 1 cup sliced celery. 1 cup diced onions. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 cup quinoa. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 cups chopped kale.

Instructions: Put onions and garlic in a large pot and cook them until they smell good. Put in the celery, carrots, and butternut squash. Bring it to a boil. Add the vegetable broth and diced tomatoes. Bring up the temperature. Add the thyme, rosemary, salt, and pepper, and then stir in the quinoa. Turn down the heat and let it cook for 15 minutes. You can cook the chopped kale until it wilts. Make the seasonings taste better. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

babolin theatre

[oxykoma-r18]

This vegan marmalade has the sour taste of cherries and the bright citrus flavor of Meyer lemons. It's a delicious spread that goes well on toast, scones, or as a topping for desserts.

Ingredients: 2 cups tart cherries, pitted and halved. 2 Meyer lemons, thinly sliced and seeds removed. 2 cups granulated sugar. 1/4 cup water.

Instructions: Put cherry slices, Meyer lemon slices, sugar, and water in a large saucepan. Over medium-low heat, bring the mixture to a boil. Stir it every now and then until the sugar is completely dissolved. Turn down the heat and let the mixture simmer, stirring every now and then, for about 30 to 40 minutes, or until it thickens and the consistency you want. Take it off the heat and let it cool down a bit. Put the marmalade into clean jars, make sure the lids are tight, and put them in the fridge.

Prep Time: 15 minutes

Cook Time: 40 minutes

star of india restaurant

[oxykoma-r18]

Supreme Beans coffee has strong, rich flavors that you should try. This recipe brings out the best in their premium coffee beans' natural qualities.

Ingredients: 2 tablespoons of Supreme Beans coffee beans. 16 ounces of filtered water.

Instructions: Make the Supreme Beans coffee beans into a medium-coarse powder. Take the water that has been filtered and heat it until it is almost boiling, about 200F 93C. Pour the ground coffee into a pour-over or French press. Slowly pour the hot water over the coffee grounds so that they are all covered. For a French press, let it steep for 4 minutes. For a pour-over, let it steep for 2 to 3 minutes. After letting the coffee steep for a while, stir it slowly and then press the plunger in a French press or use a filter to separate the grounds in a pour-over. Put the Supreme Beans coffee that has been brewed into your favorite mug. Have fun with your tasty Supreme Beans coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

piccolo italian cafe

[oxykoma-r18]

A quick and flavorful fried chicken rice cooked effortlessly in the Instant Pot. Perfect for a delicious and hassle-free meal!

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 2 cups jasmine rice, rinsed and drained. 1 cup frozen peas and carrots. 1/2 cup diced onions. 3 cloves garlic, minced. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon ground black pepper. 1/2 teaspoon paprika. 2.5 cups chicken broth. 2 tablespoons vegetable oil.

Instructions: Put vegetable oil in the Instant Pot and press "Saute." Put in the chicken pieces and cook them all over. Take it out and set it aside. Put the garlic and onions in the pot and saut them until they get soft. Add the rice and mix it in so that it's covered in oil. Put in the paprika, black pepper, sesame oil, oyster sauce, and soy sauce. Mix well. Add the chicken that has been browned back to the pot. Add carrots and peas that are frozen. Add the chicken broth and stir it in slowly. Put the lid on the Instant Pot and set it to "Sealing." Cook for 5 minutes on high pressure. Let the pressure drop naturally for 10 minutes, and then do a quick pressure release. Mix the chicken and vegetables with the rice and fluff it up. Enjoy your Instant Pot Fried Chicken Rice while it's still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

roommates

[oxykoma-r18]

With seeds like chia, flax, pumpkin, and hemp that are high in nutrients, this sunflower seed butter is a tasty and healthy alternative to regular nut butters. You can spread it on toast, drizzle it over oatmeal, or add it to smoothies to give them extra protein and omega-3 fatty acids.

Ingredients: 2 cups sunflower seeds. 2 tablespoons chia seeds. 2 tablespoons flax seeds. 2 tablespoons pumpkin seeds. 2 tablespoons hemp seeds.

Instructions: In a dry skillet, toast sunflower seeds over medium heat for 5-7 minutes or until lightly golden, stirring frequently. Transfer toasted sunflower seeds to a food processor or high-speed blender. Add chia seeds, flax seeds, pumpkin seeds, and hemp seeds to the food processor or blender. Blend on high for 5-10 minutes, scraping down the sides as needed, until a smooth and creamy butter forms. If necessary, add a tablespoon of neutral oil, such as sunflower oil, to help achieve desired consistency. Once the butter reaches desired consistency, transfer it to an airtight container and store in the refrigerator for up to two weeks.

Prep Time: 15 minutes

Cook Time: 10 minutes

lythe parish council

[oxykoma-r18]

Enjoy the traditional pavlova with this gluten-free version. With whipped cream and fresh fruit on top, it's a delicious dessert that's great for any event. The outside is crispy and the inside is marshmallowy.

Ingredients: 6 large egg whites. 1.5 cups 300g caster superfine sugar. 1 tablespoon cornstarch cornflour. 1 teaspoon white vinegar. 1 teaspoon vanilla extract. 1 cup 250ml thickened cream, whipped. Fresh fruit of your choice e.g., strawberries, kiwi, passionfruit. Mint leaves for garnish optional.

Instructions: Start by heating the oven up to 150C 300F. Put parchment paper on the bottom of a baking sheet. Using an electric mixer, beat the egg whites in a clean, dry bowl until soft peaks form. Adding the sugar a tablespoon at a time and beating well after each addition will make the meringue thick and shiny. Add the vinegar, cornstarch, and vanilla extract to the meringue and mix them in slowly with a spatula until they are all mixed in. Place the meringue on the tray that has been prepared and shape it into a round disc. Make a small hole in the middle for the toppings. Turn down the oven heat to 120C 250F and bake the pavlova for 1 hour and 15 minutes, or until the outside is dry and crisp. After taking the pavlova out of the oven, let it cool all the way down. Carefully move the pavlova to a serving plate after it has cooled. On top of the pavlova, spread the whipped cream. Add fresh fruit and mint leaves to look nice. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 75 minutes

ask win

[oxykoma-r18]

Indulge in a comforting and creamy macaroni and cheese cooked slowly to perfection in a crockpot.

Ingredients: 16 oz elbow macaroni. 4 cups shredded sharp cheddar cheese. 12 oz evaporated milk. 2 1/2 cups whole milk. 1/2 cup butter, melted. 1 tsp salt. 1/2 tsp black pepper.

Instructions: In a slow cooker, combine macaroni, cheddar cheese, evaporated milk, whole milk, melted butter, salt, and black pepper. Stir well to combine. Cover and cook on low for 2-3 hours, stirring occasionally, until pasta is tender and cheese is melted and creamy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 180 minutes

wiseyoungman2

[oxykoma-r18]

Enjoy the rich and flavorful Thai curry made quickly and effortlessly in the Instant Pot. Perfect for a delicious and satisfying meal in a hurry!

Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 1 can 14 oz coconut milk. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, thinly sliced. 2 carrots, sliced. 3 tablespoons red curry paste. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 cup baby spinach leaves. Fresh cilantro for garnish. Cooked jasmine rice for serving.

Instructions: Press the 'Saut' button on the Instant Pot and heat vegetable oil. Add sliced chicken thighs and cook until browned on all sides. Add red curry paste and stir for 1-2 minutes until fragrant. Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine. Add sliced bell peppers, onion, and carrots. Close the Instant Pot lid. Set the Instant Pot to 'Manual' mode for 5 minutes at high pressure. Once done, perform a quick pressure release and open the lid carefully. Stir in baby spinach leaves until wilted. Serve the Thai curry over cooked jasmine rice, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 15 minutes

i am wanda

[oxykoma-r18]

Chorizo Flatbread Pizza is a spicy pizza that tastes great and is easy to make. This is a great quick dinner or party appetizer.

Ingredients: 2 flatbreads. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup cooked chorizo sausage, crumbled. 1/4 cup sliced black olives. 1/4 cup sliced red onion. 1/4 cup sliced green bell pepper. 1/4 cup sliced jalapeno peppers optional. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Olive oil for brushing.

Instructions: Preheat your oven to 425F 220C. Place the flatbreads on a baking sheet lined with parchment paper. Brush the flatbreads with olive oil and season with salt and pepper. Spread an even layer of pizza sauce over each flatbread. Sprinkle mozzarella cheese evenly over the sauce. Evenly distribute crumbled chorizo sausage, black olives, red onion, green bell pepper, and jalapeno peppers if using over the cheese. Bake in the preheated oven for 12-15 minutes or until the flatbreads are crisp and the cheese is bubbly and golden brown. Remove from the oven and sprinkle with fresh cilantro. Slice and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

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