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Mrs. Cadys Classroom - Monsur Mansoor - haagen daz siberians - Krohn 8th Grade Science - Graceland Of Tallahassee

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A hearty and tasty lentil soup made with fragrant curry spices that is great for getting warm on cold days.

Ingredients: 1 cup red lentils, rinsed. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, chopped. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up the celery, onion, carrot, and garlic and add them. Cook the vegetables in oil until they get soft. Add the cayenne pepper, cumin, coriander, turmeric, and curry powder and mix them in. For two minutes, cook to bring out the flavors. Put in coconut milk, diced tomatoes, vegetable broth, and red lentils. Add pepper and salt. Bring up the temperature. Turn down the heat, cover, and let it cook for 20 to 25 minutes, or until the lentils are soft. If necessary, change the seasoning. Serve hot with fresh cilantro on top. Curried Lentil Soup smells great and feels good.

Prep Time: 15 minutes

Cook Time: 25 minutes

Squatchdetective Radio

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Grilled tilapia is an easy and tasty seafood dish that can be made in a hurry during the week or at a barbecue on the weekend. After being marinated in a sour mix of olive oil, garlic, and spices, the tilapia fillets are grilled until they are just right. The fish is soft and juicy, with a hint of smoke from the char and a fresh taste from the lemon slices.

Ingredients: 4 tilapia fillets. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 lemon, sliced.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix together olive oil, minced garlic, paprika, oregano, salt, and black pepper. Brush both sides of tilapia fillets with the olive oil mixture. Place lemon slices on top of each fillet. Grill tilapia for 4-5 minutes on each side, or until fish flakes easily with a fork. Serve hot, garnished with additional lemon slices if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Irigatii Iazuri Arad

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Savor Adriano Zumbo's Candy Cane Macarons, which have festive flavors. For a touch of holiday magic, these delicate almond meringue cookies are infused with peppermint and adorned with crushed candy canes.

Ingredients: 200g almond meal. 200g pure icing sugar. 75g egg whites Aged, room temperature. Red food coloring gel as needed. 200g caster sugar. 75g egg whites Aged, room temperature. 1/4 tsp peppermint extract. Crushed candy canes for garnish.

Instructions: Get a baking tray ready and line it with silicone baking mats or parchment paper. Almond meal and icing sugar should be combined in a food processor. Until finely ground, pulse. Put aside after sifting into a sizable mixing bowl. Beat the first part of the egg whites in a different mixing bowl until soft peaks form. Beat the egg whites with a few drops of red food coloring gel until stiff peaks form and the mixture takes on a glossy appearance. Incorporate peppermint extract and blend thoroughly. Pour 60ml of water and caster sugar into a saucepan. Heat the syrup over medium heat until a candy thermometer registers 118C 244F. Start whipping the second portion of egg whites in a separate bowl until soft peaks form while the syrup heats. After the syrup reaches the proper temperature, take it off the burner and slowly drizzle it into the beaten egg whites while whisking constantly. Meringue should be stiff and glossy, and the bowl should feel cool to the touch after further beating. In two batches, gently fold the meringue into the almond mixture until the batter is smooth and takes on the consistency of ribbons. Spoon the macaron batter into a piping bag and insert the round tip into the bag. Leaving space between each macaron, pipe small circles onto the baking tray that has been prepared. After removing any air bubbles by tapping the tray against the counter, let the macarons rest for approximately half an hour, or until a skin forms on the surface. Set the oven temperature to 150C 300F. Bake the macarons for 15 to 18 minutes, or until their shells are firm and they have risen. Take them out of the oven and let them cool fully on the tray. After the macarons cool, sandwich them with your preferred filling buttercream or ganache with a peppermint flavor works well, and top the filling with crushed candy canes. Present and savor your delightful macarons au chocolat!

Prep Time: 45 minutes

Cook Time: 15 minutes

Hilliard Comstock Middle School

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A refreshing and nutritious smoothie packed with the flavors of blackberries and almonds, perfect for a quick and healthy breakfast or snack.

Ingredients: 1 cup blackberries. 1 banana. 1/4 cup almond butter. 1 cup almond milk. 1 tablespoon honey. Ice cubes.

Instructions: In a blender, mix all the ingredients together. Mix until it's creamy and smooth. If you need to, add more almond milk to get the consistency you want. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Dukes Baseball

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These cookies are a delightful twist on the classic Payday candy bar, combining the nutty and sweet flavors with a soft and chewy cookie texture.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 tsp salt. 1 tsp baking soda. 2 cups all-purpose flour. 1 cup rolled oats. 1 cup chopped salted peanuts. 1 cup butterscotch chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. 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, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the salt, baking soda, and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats, chopped salted peanuts, and butterscotch chips. Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Homemade Payday Bars Cookies with a glass of milk or your favorite beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes

Westside Master Recyclers

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This healthy chocolate pudding is made with simple vegan ingredients and without the need for tofu or avocado. It's creamy, indulgent, and perfect for satisfying your chocolate cravings guilt-free.

Ingredients: 2 ripe bananas. 1/2 cup unsweetened cocoa powder. 1/4 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup plant-based milk such as almond or coconut milk.

Instructions: Before you blend or process the bananas, peel them and put them in a blender. Blend or process the plant-based milk with maple syrup or agave nectar, vanilla extract, salt, and cocoa powder. If you need to, scrape down the sides of the bowl to make sure all the ingredients are well mixed. Blend until smooth and creamy. Put the mixture into bowls or glasses for serving. Put it in the fridge for at least an hour to cool down and get thicker. If you want, you can serve it cold and top it with fresh berries or shredded coconut.

Prep Time: 10 minutes

Cook Time: 0 minutes

Healthy Life

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A delicious and easy-to-make casserole that combines the flavors of fajitas with the convenience of a casserole dish. Perfect for a quick weeknight dinner!

Ingredients: 2 cups cooked shredded chicken. 1 bell pepper, sliced. 1 onion, sliced. 1 cup cooked rice. 1 cup shredded cheese. 1 can diced tomatoes with green chilies, drained. 1 packet fajita seasoning mix. 1/4 cup chicken broth. 1 tablespoon olive oil.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add bell pepper and onion, cook until softened. In a large bowl, mix together cooked chicken, cooked rice, cooked bell pepper and onion mixture, diced tomatoes, fajita seasoning mix, and chicken broth. Transfer the mixture into a casserole dish and spread evenly. Top with shredded cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

IAA

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Cranberry Orange Muffins are packed full of the sour and sweet flavors of cranberries and orange. They are great for breakfast or as a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup fresh orange juice. 2 tsp orange zest. 1 large egg. 1 cup fresh or frozen cranberries. 1/2 cup chopped walnuts optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Melt the butter and add the orange juice, orange zest, and egg to another bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. Add the cranberries and chopped walnuts if using slowly. Fill up about two thirds of the way to the top of each muffin cup with batter. Put muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Have fun with your tasty Cranberry Orange Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

LAHS Physics

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Enjoy a delicious and nutritious breakfast with these two variations of toast using fresh ingredients from the farmers market. Avocado & Tomato Toast offers creamy avocado paired with juicy cherry tomatoes, while Sprout & Herb Toast provides a crunchy and flavorful combination of mixed sprouts and fresh herbs.

Ingredients: 4 slices of whole grain bread. 1 avocado, sliced. 1 cup cherry tomatoes, halved. 1/2 cup mixed sprouts such as alfalfa, broccoli, radish. 2 tablespoons vegan cream cheese. 2 tablespoons chopped fresh herbs such as basil, parsley. Salt and pepper to taste. 1 tablespoon olive oil. 1 tablespoon balsamic glaze.

Instructions: Toast the slices of bread until golden brown. Spread 1 tablespoon of vegan cream cheese evenly on each slice of toast. For Avocado & Tomato Toast: Top 2 slices of toast with sliced avocado and halved cherry tomatoes. For Sprout & Herb Toast: Top the remaining 2 slices of toast with mixed sprouts and chopped fresh herbs. Drizzle olive oil and balsamic glaze over both toasts. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Mrs. Cadys Classroom

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Indulge in the richness of Creamy Prosciutto Pasta, a delightful dish that combines fettuccine pasta with a luscious, homemade creamy sauce. The addition of crispy prosciutto adds a savory crunch, making it a perfect choice for a comforting and satisfying meal.

Ingredients: 8 oz fettuccine pasta. 2 tablespoons olive oil. 1/4 cup unsalted butter. 4 oz prosciutto, thinly sliced. 4 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Cook the fettuccine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil and butter over medium heat. Add thinly sliced prosciutto to the skillet and cook until crispy. Remove some for garnish if desired. Add minced garlic to the skillet and saut until fragrant. Pour in the heavy cream and bring it to a simmer. Stir in grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste. Add the cooked fettuccine pasta to the skillet, tossing to coat evenly in the creamy sauce. Serve the Creamy Prosciutto Pasta in individual bowls, garnished with crispy prosciutto and chopped fresh parsley. Enjoy this indulgent and flavorful Creamy Prosciutto Pasta!

TRISH Brownlee

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Indulge in the rich flavors of chocolate and pumpkin spice with this vegan dessert delight. Layers of creamy pumpkin and decadent chocolate, topped with crunchy cookies and nuts, create a luscious treat perfect for any occasion.

Ingredients: 1 can 15 oz pumpkin puree. 1/2 cup coconut milk. 1/4 cup maple syrup. 2 tsp pumpkin pie spice. 1 tsp vanilla extract. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 1 cup crushed vegan chocolate cookies or graham crackers. 1/2 cup chopped vegan chocolate or chocolate chips. 1/4 cup chopped pecans or walnuts optional. Whipped coconut cream for topping optional.

Instructions: Put pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract in a bowl and mix them together. Mix it well until it's smooth. Split the mixture in half. Melt coconut oil and add cocoa powder to one part. Mix everything together well. Crush vegan chocolate cookies or graham crackers and add them on top of the chocolate pumpkin mixture in serving glasses or jars. Add more layers until the glasses are full, and finish with a layer of the chocolate pumpkin mix. On top of each glass, put some chopped vegan chocolate or chocolate chips and nuts. Put it in the fridge for at least two hours to set. You can add whipped coconut cream and a sprinkle of pumpkin pie spice on top before serving. Feel free to enjoy your Vegan Chocolate Pumpkin Spice Lush!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hamaran puoliveriset - Tallin ovilla

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These delicious macarons blend the sweet and tangy notes of cherry chocolate ganache with the nutty flavor of black sesame. They make a delicious treat for special events or anytime you want something opulent for dessert.

Ingredients: 150g ground almonds. 150g powdered sugar. 50g black sesame powder. 110g egg whites aged for 24 hours at room temperature. 40g granulated sugar. For the Ganache:. 100g dark chocolate, chopped. 100g heavy cream. 50g cherry preserves. 1 tablespoon unsalted butter.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine the ground almonds, powdered sugar, and black sesame powder. Pulse until finely ground and well combined. In a separate bowl, whisk the aged egg whites until foamy. Gradually add the granulated sugar while continuing to whisk. Keep whisking until stiff, glossy peaks form. Gently fold the almond-sugar-sesame mixture into the whipped egg whites. Be careful not to overmix; you want the batter to be thick but still flowing. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet, leaving some space between each. You should have about 30 macaron shells. Tap the baking sheet on the counter a few times to release air bubbles. Let the macarons sit at room temperature for about 30 minutes, or until they form a skin and are no longer sticky to the touch. Bake in the preheated oven for 12-15 minutes, or until the macarons have risen and the tops are firm to the touch. Remove from the oven and let them cool completely on the baking sheet. While the macarons are cooling, prepare the ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and shiny. Stir in the cherry preserves and unsalted butter until well combined. Let the ganache cool to room temperature. Once the macaron shells and ganache are both at room temperature, match up the macaron shells in pairs of similar sizes. Pipe a small amount of the cherry chocolate ganache onto the flat side of one shell and sandwich it with another. Let the macarons mature in the refrigerator for at least 24 hours before serving to allow the flavors to meld together. Enjoy your homemade Black Sesame Macarons with Cherry Chocolate Ganache!

Prep Time: 45 minutes

Cook Time: 15 minutes

Sound Solar

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These beef rib sandwiches have a rich, smoky flavor that you should try. The beef is slow-smoked to perfection, and the crunchy coleslaw and tangy BBQ sauce go so well together that it's a real treat for the taste buds.

Ingredients: 2 racks beef ribs. 1/4 cup BBQ rub. 1 cup wood chips hickory or oak. 8 hamburger buns. 1 cup coleslaw. 1/2 cup BBQ sauce. Salt and pepper to taste.

Instructions: Preheat your smoker to 225F 107C. Trim excess fat from the beef ribs and apply a generous coating of BBQ rub. Place wood chips in the smoker box for added smoke flavor. Place the beef ribs on the smoker grates and smoke for 4-5 hours, or until internal temperature reaches 203F 95C. Remove ribs from the smoker and let them rest for 15 minutes. Slice the meat from the bones. Toast the hamburger buns on the smoker for 1-2 minutes. Assemble sandwiches by placing a generous portion of smoked beef rib meat on each bun. Top with coleslaw and drizzle with BBQ sauce. Season with salt and pepper to taste. Serve immediately and enjoy the perfect blend of fire and smoke!

Prep Time: 20 minutes

Cook Time: 300 minutes

Allens United Methodist Church

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Try this recipe for a healthier take on the classic Alfredo pasta bake. With its mushrooms, spinach, and whole grain pasta, this dish is a healthy alternative that doesn't skimp on taste. It's creamy and cheesy, and it's a great comfort food for any event.

Ingredients: 8 oz whole grain pasta. 2 cups sliced mushrooms. 2 cloves garlic, minced. 2 cups baby spinach. 1 cup low-fat milk. 1 cup low-sodium chicken broth. 1/4 cup grated Parmesan cheese. 1 tbsp olive oil. 1 tbsp whole wheat flour. Salt and pepper to taste. 1/4 tsp nutmeg. 1/4 cup low-fat mozzarella cheese, shredded.

Instructions: Preheat oven to 375F 190C. Cook pasta according to package instructions, drain, and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms. Cook until mushrooms are tender, about 5 minutes. Sprinkle flour over mushrooms and garlic, stir to combine. Slowly pour in milk and chicken broth, stirring constantly until sauce thickens, about 5 minutes. Add grated Parmesan cheese, nutmeg, salt, and pepper. Stir until cheese is melted and sauce is smooth. Add cooked pasta and baby spinach to the skillet. Stir until spinach wilts and pasta is coated with sauce. Transfer the pasta mixture to a baking dish. Sprinkle shredded mozzarella cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Serve hot, garnished with additional Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

etno selo dodig

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This Paleo strawberry ginger crisp is a delightful twist on a classic dessert. It features fresh strawberries combined with zesty ginger, topped with a crunchy almond flour topping. It's gluten-free, dairy-free, and refined sugar-free, making it a guilt-free indulgence for any occasion.

Ingredients: 4 cups fresh strawberries, sliced. 1 tablespoon fresh ginger, minced. 1 tablespoon lemon juice. 1/4 cup honey. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 teaspoon ground cinnamon. Pinch of salt.

Instructions: Set oven temperature to 175C 350F. Sliced strawberries, minced ginger, lemon juice, and honey should all be combined in a mixing bowl. Blend thoroughly. Spoon the mixture of strawberries into a baking dish. Almond flour, coconut flour, melted coconut oil, maple syrup, cinnamon, and a small amount of salt should all be combined in a different bowl. Stir until crumbly. Evenly scatter the almond flour mixture atop the strawberries. Bake for 25 to 30 minutes in a preheated oven, or until the strawberries are bubbling and the topping is golden brown. Before serving, take it out of the oven and allow it to cool slightly. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 25 minutes

Chipao Anping

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Delicious and fluffy vegan pancakes made with gluten-free flour and creamy peanut butter. These pancakes are perfect for a hearty and satisfying breakfast or brunch.

Ingredients: 1 cup gluten-free flour. 2 tablespoons peanut butter. 1 tablespoon ground flaxseed. 2 tablespoons maple syrup. 1 teaspoon baking powder. 1 cup almond milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Gluten-free flour, ground flaxseed, baking powder, and a pinch of salt should all be mixed together in a bowl. Add the vanilla extract, peanut butter, maple syrup, and almond milk to the things that are already dry. As you mix, a smooth batter will form. Warm up a griddle or skillet that doesn't stick over medium heat. For each pancake, put 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter. Top it off with your favorite things, like more maple syrup, sliced bananas, or chopped nuts. Serve it warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

Second Church of Christ

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Mahogany Chicken Legs are succulent and flavorful, with a rich glaze that's both sweet and savory. The marinade infuses the chicken with a delightful blend of Asian-inspired spices, resulting in tender and juicy meat with a beautiful mahogany color.

Ingredients: 6 chicken legs. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons brown sugar. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1 tablespoon sesame seeds optional.

Instructions: Soy sauce, honey, brown sugar, olive oil, garlic, ginger, black pepper, paprika, and cayenne pepper should all be mixed together in a bowl using a whisk. Pour the marinade over the chicken legs in a shallow dish or a plastic bag that can be closed again. Do not forget to coat the chicken well. Put the mixture in the fridge for at least two hours, or better yet, overnight for the best results. Warm the oven up to 190C 375F. Take the chicken out of the marinade and set it aside for later use. Put the chicken legs on a baking sheet that has aluminum foil or parchment paper on it. Place the chicken legs in an oven that has already been heated. Bake for 35 to 40 minutes, or until they are fully cooked. Halfway through cooking, turn the legs over and baste them with the marinade that you saved. After the chicken legs are done cooking, put them on a serving platter and top with sesame seeds if you want. Serve hot.

Prep Time: 10 minutes

Cook Time: 40 minutes

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