Poehle Ring

U.M.Ph.Prose - 13 Olyphants - Athirah Md Desa - Walk the Lines - Communaut S Chr Tiennes De Base Wallonie Et Bruxelles

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These Air Fryer Sweet Potato Fries are crispy on the outside, tender on the inside, and packed with flavor. They make a delicious and healthier alternative to traditional fries, perfect for snacking or as a side dish.

Ingredients: 2 large sweet potatoes, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat the air fryer to 400F 200C. In a large bowl, toss sweet potato fries with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. Place the seasoned sweet potato fries in the air fryer basket in a single layer, ensuring they are not overcrowded. Cook for 15-20 minutes, shaking the basket halfway through, until fries are crispy and golden brown. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Winters Pen

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The flavor combination of lychee fruit and flowery rose water is delightful in these lychee rose doughnuts. They're ideal for a tasty and unusual treat.

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1 tsp baking powder. 1/4 tsp salt. 1/4 cup lychee puree. 1/4 cup milk. 1 egg. 1 tbsp unsalted butter, melted. 1/2 tsp rose water. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: Mix the baking powder, salt, granulated sugar, and all-purpose flour in a mixing bowl. Mix the lychee puree, milk, egg, melted butter, and rose water in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Don't overmix; a few lumps are acceptable. In a deep saucepan or fryer, heat the vegetable oil to 350F 175C. Carefully drop spoonfuls of the doughnut batter into the heated oil using a spoon or piping bag. Fry for 2 to 3 minutes on each side, or until golden brown. After removing the doughnuts from the oil, drain the excess oil on a plate covered with paper towels. Sprinkle powdered sugar on top of the warm doughnuts. Enjoy the warm Lychee Rose Doughnuts after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes

Sunnyvale Art Gallery

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Fruity Moscato Sangria is a lively and refreshing drink that's great for any event. Moscato wine's sweetness goes well with the fresh fruits, and a hint of brandy gives the flavors more depth. Pour this delicious sangria into glasses and serve it cold. Your guests will be impressed.

Ingredients: 1 bottle Moscato wine. 1 cup orange juice. 1/4 cup brandy. 2 cups mixed fresh fruits such as oranges, strawberries, peaches, and grapes, sliced. 1/4 cup honey or sugar. 1/4 cup club soda. Ice cubes.

Instructions: In a large pitcher, combine Moscato wine, orange juice, brandy, and honey/sugar. Stir until well mixed. Add sliced fruits to the pitcher and gently stir to combine. Cover the pitcher and refrigerate for at least 2 hours, allowing the flavors to meld. Before serving, add club soda and ice cubes to the pitcher. Stir gently and serve in glasses filled with ice. Garnish with additional fruit slices if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Carnevale Massafrese

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This Jalapeno Popper Cauliflower Casserole is a low-carb and gluten-free twist on the classic jalapeno popper appetizer. It's creamy, cheesy, and loaded with spicy jalapeno flavor. Perfect as a side dish or main course for a keto-friendly meal.

Ingredients: 4 cups cauliflower florets. 4 oz cream cheese, softened. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 3-4 jalapenos, diced. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Preheat the oven to 375F 190C. Steam the cauliflower florets until tender, about 5-7 minutes. Drain well and pat dry with paper towels. In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, diced jalapenos, garlic powder, onion powder, salt, and pepper. Add the steamed cauliflower to the mixing bowl and toss until well coated with the cheese mixture. Transfer the cauliflower mixture to a greased baking dish. Sprinkle grated Parmesan cheese over the top of the cauliflower mixture. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving. Enjoy this delicious jalapeno popper cauliflower casserole!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hildan Student Council

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There you have ita waffle iron makes everything better. The outside of these homemade waffles is crispy, and the inside is fluffy. They're great for breakfast or brunch.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract. Cooking spray for waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Lightly grease the waffle iron with cooking spray. Pour an appropriate amount of waffle batter onto the preheated waffle iron, close the lid, and cook according to your waffle iron's instructions until golden brown and crisp. Carefully remove the waffle and repeat with the remaining batter. Serve the waffles hot with your favorite toppings like maple syrup, whipped cream, fresh berries, or chocolate chips. Enjoy your waffle iron magic!

Prep Time: 10 minutes

Cook Time: 20 minutes

Vers Geluk

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These Chunky Monkey Zucchini Banana Muffins are a paleo-friendly treat packed with bananas, zucchini, dark chocolate chips, and walnuts for a delicious and nutritious snack or breakfast option.

Ingredients: 2 ripe bananas, mashed. 1/4 cup almond butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup grated zucchini, excess moisture squeezed out. 2 eggs. 1 1/2 cups almond flour. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup dark chocolate chips. 1/3 cup chopped walnuts.

Instructions: Set oven temperature to 175C 350F. Use liners or coconut oil to grease or line a muffin tin. Mashed bananas, almond butter, maple syrup, and vanilla extract should all be thoroughly mixed together in a big bowl. Whisk in the eggs and the grated zucchini until combined. Add the cocoa powder, baking soda, almond flour, and salt and stir until a smooth batter forms. Add chopped walnuts and dark chocolate chips and mix well. Pour batter into muffin tin that has been prepared, filling each hole to about 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After five minutes of cooling in the pan, move the muffins to a wire rack to finish cooling. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Valley Presbyterian Church

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These spicy cauliflower bites are a perfect vegan alternative to traditional buffalo wings. They're crispy, flavorful, and packed with heat. Paired with a refreshing celery ranch dipping sauce, they make a delicious appetizer or snack for any occasion.

Ingredients: 1 head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup non-dairy milk such as almond or soy milk. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup bread crumbs. 1/2 cup hot sauce. 1/4 cup vegan butter, melted. 1/4 cup vegan mayonnaise. 1 tablespoon lemon juice. 2 stalks celery, finely chopped. 2 tablespoons fresh parsley, finely chopped. 1 tablespoon fresh dill, finely chopped. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 450F 230C. Put parchment paper on the bottom of a baking sheet. Along with salt and pepper, mix the flour, non-dairy milk, garlic powder, paprika, cayenne pepper, and salt in a bowl. This will make a batter. Put the bread crumbs and a little salt and pepper in a different bowl. First, coat each cauliflower floret in the batter. Then, roll it in the bread crumbs to cover it. Spread the florets out on the baking sheet that has been prepared. The cauliflower should be baked in a hot oven for twenty to twenty-five minutes, or until it is golden brown and crispy. In a different bowl, mix the vegan butter and hot sauce together. When the cauliflower is done, take it out of the oven and coat it all over with the hot sauce mix. Put the cauliflower back on the baking sheet and bake for another 5 to 10 minutes. Making the celery ranch dipping sauce will take some time while the cauliflower is baking. Put the chopped celery, parsley, dill, garlic, salt, and pepper in a small bowl. Add the vegan mayonnaise and mix it with the lemon juice. Warm up the cauliflower bites and put the celery ranch sauce next to them to dip them in.

Prep Time: 15 minutes

Cook Time: 35 minutes

Kaelinian Cooper

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This is a tasty and easy slow cooker recipe for Hawaiian-style chicken with a sauce that tastes like pineapple and barbecue.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple chunks. 1/2 cup barbecue sauce. 1/4 cup soy sauce. 1/4 cup honey. 1 teaspoon minced garlic. 1 teaspoon ground ginger. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. BBQ sauce, soy sauce, honey, chopped garlic, and ground ginger should all be mixed together in a bowl. Put the mix on top of the chicken. Add pepper and salt. When the chicken is done, cover it and cook on low for 4 to 6 hours or high for 2 to 3 hours. Warm it up and serve it with rice or your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 240 minutes

Maria Lager

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This Paleo chicken salad is a quick and easy lunch option that's packed with protein and fresh vegetables. It's perfect for those following a Paleo diet or anyone looking for a nutritious and satisfying meal.

Ingredients: 2 cups cooked chicken breast, diced. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 2 cups mixed greens. 1/4 cup sliced almonds. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine the diced chicken, cherry tomatoes, cucumber, red onion, and mixed greens. In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss to coat all the ingredients evenly. Sprinkle sliced almonds on top for added crunch and flavor. Serve immediately or refrigerate for later. Enjoy your delicious and healthy Paleo chicken salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Crossover Radio

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With a hint of tang from the buttermilk, Irish pancakes are a delightful take on classic pancakes. These are ideal for a relaxed brunch or breakfast, particularly on St. Patrick's Day or any other day you'd like to have a little taste of Ireland.

Ingredients: 1 cup all-purpose flour. 1 tsp sugar. 1/2 tsp baking powder. 1/4 tsp salt. 1 cup buttermilk. 1 large egg. 1/2 tsp vanilla extract. 2 tbsp unsalted butter, melted. Additional butter for cooking.

Instructions: Combine the flour, baking powder, sugar, and salt in a mixing bowl. Mix the melted butter, egg, buttermilk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to overmix; a few lumps are acceptable. Grease the surface of a nonstick skillet or griddle with a small amount of butter while it's hot. For each pancake, pour 1/4 cup of the batter onto the heated skillet. Simmer for two to three minutes, or until surface bubbles appear and the edges appear set. After flipping the pancakes, cook for a further one to two minutes, or until they are thoroughly cooked and golden brown. Warm Irish pancakes can be served with your preferred toppings, like powdered sugar, fresh berries, or maple syrup. Savor your mouthwatering Irish pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Sam Wineman

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This refreshing Asparagus Pasta Salad with Creamy Lemon Dressing is a delightful blend of pasta, blanched asparagus, cherry tomatoes, and a zesty lemon dressing. It's perfect for a light and flavorful side dish or a standalone meal.

Ingredients: 8 oz penne pasta. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook penne pasta according to package instructions until al dente. Drain and let cool. In a pot of boiling salted water, blanch asparagus for 2-3 minutes until tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again. In a large bowl, combine cooked pasta, blanched asparagus, cherry tomatoes, red onion, and basil leaves. In a separate small bowl, whisk together the Creamy Lemon Dressing ingredients see below. Pour the dressing over the pasta and vegetables. Toss to combine. Sprinkle grated Parmesan cheese on top. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Forest Soft Serve

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Enjoy the rich and smoky flavors of bourbon-infused pancakes with crispy bacon bits. Perfect for a hearty breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup bourbon. 1 egg. 2 tablespoons melted butter. 4 strips cooked bacon, crumbled.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, bourbon, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crumbled bacon. Heat a non-stick skillet or griddle over medium-high heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve hot with maple syrup or your favorite toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

northern ontario labrador retrievers

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This colorful and tasty tie-dyed fudge is a great way to celebrate Independence Day. This dessert is fun and patriotic, and your guests will love it!

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. Red food coloring. Blue food coloring.

Instructions: Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring each time until the mixture is smooth and fully melted. Stir in vanilla extract. Divide the mixture evenly into three separate bowls. Add red food coloring to one bowl and blue food coloring to another. Leave the third bowl white. Drop spoonfuls of each colored mixture into the prepared pan, alternating colors to create a tie-dye effect. Use a knife or skewer to gently swirl the colors together, creating a marbled pattern. Refrigerate for at least 2-3 hours, or until the fudge is set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into squares and serve as a festive 4th of July treat!

Prep Time: 15 minutes

Cook Time: 5 minutes

Merseyside Etsy Team

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Deze gevulde champignons met spek uit de Airfryer zijn heerlijk als snack of voorgerecht. De romige vulling en knapperige spek maken ze tot een smakelijke traktatie voor iedereen!

Ingredients: 12 grote champignons. 100 gram roomkaas. 50 gram geraspte Parmezaanse kaas. 6 plakjes ontbijtspek. 1 teentje knoflook, fijngehakt. 1 eetlepel olijfolie. Zout en peper naar smaak. Verse peterselie voor garnering.

Instructions: Get rid of the champignons' steely bits and keep them fresh. Enjoy the perfectly cooked champignon steaks with roomkaas, grilled Parmesan kaas, and perfectly cooked knoflook. Add salt and pepper to taste. Fill each mushroom with the room-temperature mushroom mix. Place each stuffed mushroom in a small appetizer dish. Try the mushrooms with olive leaf. Put the mushrooms in the air fryer and cook them for 10 to 12 minutes at 180 degrees Celsius, or until the mushrooms are crispy. Garnish with a verse of Peter's lyric and serve warm.

Prep Time: 15 minutes

Cook Time: 12 minutes

Maresa Ronja

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With this S'Mores Coconut Mocha Ice Cream, you can enjoy the delicious mix of coconut, chocolate, coffee, and graham crackers. On a hot day, this rich and creamy treat is just what you need to satisfy your sweet tooth.

Ingredients: 2 cups coconut milk. 1/2 cup cocoa powder. 1/2 cup sugar. 1/4 cup shredded coconut. 1/4 cup chocolate chips. 1/4 cup crushed graham crackers. 1/4 cup brewed coffee. 1/2 teaspoon vanilla extract.

Instructions: Put sugar, cocoa powder, and coconut milk in a saucepan and mix them together. Stir the mixture all the time while heating it over medium-low heat until the sugar is gone and it's smooth. Take it off the heat and add the vanilla extract, chocolate chips, shredded coconut, and crushed graham crackers. Put the mixture into an ice cream maker and churn it according to the directions on the machine until it is thick and creamy. After that, put the ice cream in a container that can go in the freezer, cover it, and freeze it for at least 4 hours, or until it's firm. Enjoy scoops of ice cream in bowls or cones.

Prep Time: 15 minutes

Cook Time: 20 minutes

illinois state adk

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These Decorated Flower Cookies are a delicious and visually appealing treat for special occasions or any day that needs a touch of sweetness and color.

Ingredients: 2 1/2 cups all-purpose flour. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/4 teaspoon salt. Assorted food coloring. Edible glitter or colored sugar for decorating.

Instructions: Mix the flour and salt together in a bowl. Put away. Mix the butter and sugar in a different bowl until the mixture is light and fluffy. To the butter and sugar mix, add the egg, vanilla extract, and almond extract. Combine well. Add the dry flour mixture to the wet mixture little by little. Don't mix any further than that. Separate the dough into equal parts and color each one with a few drops of a different food coloring. Knead the dough until all the colors are mixed in. Each color of dough should be wrapped in plastic wrap and put in the fridge for at least an hour. Set the oven to 350F 175C and heat it up. On a floured surface, roll out each color of dough piece to about 1/4-inch thickness. Cut flower shapes out of the rolled dough with cookie cutters that look like flowers. Put the cookies with the shapes cut out of them on a baking sheet that has parchment paper on it. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Once the cookies are completely cool, make the flower shapes on them with edible glitter or colored sugar. Wait for the decorations to dry before you serve the cookies or package them.

Prep Time: 30 minutes

Cook Time: 12 minutes

Jayson Johnson Strike Five Films

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A tasty change from the usual potato salad is this Creamy Pesto Potato Salad. The soft baby potatoes taste great with the creamy pesto dressing, which makes this a great side dish for any event.

Ingredients: 2 lbs baby potatoes, halved. 1/2 cup mayonnaise. 1/4 cup pesto sauce. 2 tablespoons sour cream. 1 tablespoon lemon juice. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Boil the baby potatoes in salted water until they are soft, about 10 to 15 minutes. Let it cool down after draining. Put pesto sauce, sour cream, lemon juice, and mayonnaise in a large bowl. Combine well. Put the cherry tomatoes, red onion, fresh basil, and cooled potatoes in the bowl. With a light toss, cover everything with the creamy pesto dressing. Add pepper and salt to taste. Put the potato salad in the fridge for at least 30 minutes before you serve it. Before serving, top with grated Parmesan cheese. Have fun with your creamy pesto potato salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Lost Years