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These quinoa spring rolls are a quick and healthy meal option, perfect for a light lunch or appetizer. They are packed with fresh vegetables, quinoa, and a flavorful cashew dipping sauce that adds a delightful crunch and creamy texture. Feel free to customize the filling with your favorite veggies or protein sources.

Ingredients: 1 cup quinoa. 2 cups water. 12 rice paper wrappers. 2 cups mixed vegetables carrots, cucumber, bell peppers, etc., thinly sliced. 1 cup fresh cilantro leaves. 1 cup fresh mint leaves. 1 cup cooked and shredded chicken optional. 1/2 cup roasted cashews, chopped. For the Cashew Dipping Sauce:. 1/2 cup cashew butter. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 clove garlic, minced. 1/4 teaspoon red pepper flakes adjust to taste. 2-4 tablespoons water for thinning the sauce. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Bring 2 cups of water to a boil in a medium-sized saucepan. Then add the rinsed quinoa. Turn the heat down to low, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. Take it off the heat and let it cool down. How to make the cashew dipping sauce: Cashew butter, soy sauce, rice vinegar, honey, minced garlic, and red pepper flakes should all be mixed together in a bowl using a whisk. One tablespoon of water at a time, until the sauce is the consistency you want. Add pepper and salt to taste. Put away. Boil water in a big bowl or dish that isn't too deep. For about 10 to 15 seconds, put one rice paper wrapper into the warm water until it softens but doesn't get too soft. With care, take it off and set it on a clean, damp kitchen towel. On the bottom third of the rice paper wrapper, spread out the quinoa, mixed vegetables, fresh cilantro, mint leaves, and shredded chicken if using. Leave some space on the sides. Add chopped cashews on top. Wrap the rice paper around the filling and fold the sides over it. Then, roll it up tightly from the bottom up, tucking the sides in as you go. Do it again with the rest of the wrappers and filling. Use the Cashew Dipping Sauce that you made to go with the spring rolls. Enjoy your 30 Minute QUINOA Spring Rolls with Cashew Dipping Sauce! They are tasty and good for you.

Prep Time: 15 minutes

Cook Time: 15 minutes

Lecco Benessere

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This smokey pulled pork recipe will make your garage man cave more enjoyable on a budget. This BBQ meat is perfectly seasoned and smoked, and it's sure to please any BBQ fan.

Ingredients: 3 lbs pork shoulder, diced. 1 cup BBQ sauce. 1/4 cup apple cider vinegar. 2 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. Buns for serving.

Instructions: Warm up your smoker or grill to 225F. Crack up some pork shoulder and put it in a bowl. Add some garlic powder, onion powder, salt, and pepper. Smoke the pork for two hours at a steady temperature after putting it on the grill. Put apple cider vinegar and BBQ sauce in a small saucepan. Simmer on low heat for 10 minutes, stirring every now and then. Once the two hours are up, use the BBQ sauce mixture to coat the smoked pork all over. Hold the pork in the smoker for another one to two hours, or until it reaches 195F inside and has a nice bark. Take the pork off the grill and wait 15 minutes. Shred the smoked pork with forks and mix it with any BBQ sauce that's left over. Enjoy the smokey pulled pork on buns that you made in your man cave.

Prep Time: 15 minutes

Cook Time: 4 minutes

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This is a traditional basil pesto recipe that is gluten-free and tastes great with fresh basil. Great for storing your basil harvest and giving different dishes a flavor boost.

Ingredients: 2 cups fresh basil leaves. 1/2 cup gluten-free pine nuts. 1/2 cup grated Parmesan cheese or dairy-free alternative. 3 cloves garlic. 1/2 cup extra-virgin olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon lemon juice.

Instructions: Place basil, pine nuts, Parmesan or dairy-free alternative, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly pour in the olive oil until the pesto reaches your desired consistency. Add salt, black pepper, and lemon juice. Pulse to combine. Taste and adjust seasoning if necessary. Transfer the basil pesto to a jar or airtight container, and store it in the refrigerator. Use it as a pasta sauce, sandwich spread, or a dip for veggies.

Prep Time: 10 minutes

Cook Time: 0 minutes

Your Coach DrB

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This simple vegan pesto is bursting with flavor and perfect for pasta, sandwiches, or as a dip. It's made with fresh basil, walnuts, and nutritional yeast for a cheesy flavor without any dairy.

Ingredients: 2 cups fresh basil leaves. 1/2 cup raw walnuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup extra virgin olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Put basil, walnuts, garlic, and nutritional yeast in a food processor and blend them together. Pulse until the food is very small. Slowly pour in the lemon juice and olive oil while the blender is running. Add pepper and salt to taste. Put it in a jar and put it in the fridge for up to a week.

Prep Time: 10 minutes

Cook Time: 0 minutes

Nz Mens And Mixed Netball

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This vegan flatbread wrap is easy to make at home and tastes great. It's a quick and healthy way to eat. The flatbreads don't need yeast and are easy to put together. They're great for dinner during the week or to take to work for lunch.

Ingredients: 1 cup all-purpose flour. 1/2 cup warm water. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Assorted vegan fillings e.g., hummus, veggies, greens, avocado.

Instructions: Put the all-purpose flour, salt, baking powder, garlic powder, and onion powder in a bowl and mix them together. Mix the dry ingredients with the olive oil and warm water. Mix well until a dough comes together. For about 5 minutes, knead the dough until it gets smooth and springy. You can add a little more flour if it's too sticky. Make sure each piece of dough is the same size, and then roll it into a ball. Spread out each ball on a lightly floured surface to make a thin flatbread that is about 6 to 8 inches across. Warm up a skillet or frying pan that doesn't stick over medium-high heat. Put one flatbread on the hot pan and cook it for one to two minutes on each side, until it puffs up and gets golden brown spots. Do the same thing with the rest of the flatbreads. Let the flatbreads cool down a bit after they're done. To put the wraps together, spread a lot of hummus on each flatbread and then add your favorite vegan fillings, like avocado, sliced vegetables, or greens. To make a wrap, fold the flatbread over the fillings and secure it with toothpicks if needed. Enjoy your vegan flatbread wraps that you made at home.

Prep Time: 15 minutes

Cook Time: 15 minutes

Nikander100

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This soup is comforting and full of flavor. It has the bold flavors of buffalo chicken but is lighter and thinner. Great for staying warm in the winter with a kick of spice!

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 4 cups low-sodium chicken broth. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, finely chopped. 3 cloves garlic, minced. 1 cup hot sauce. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp paprika. 1/2 tsp celery salt. 1/2 tsp black pepper. 1/4 cup plain Greek yogurt. 1/4 cup crumbled blue cheese optional. Fresh cilantro or parsley for garnish.

Instructions: In a large pot, saut carrots, celery, and onion over medium heat until softened. Add minced garlic and cook for an additional 1-2 minutes. Pour in chicken broth, hot sauce, dried thyme, dried oregano, paprika, celery salt, and black pepper. Bring to a simmer. Stir in shredded chicken and let it cook for 10-15 minutes until flavors meld. Remove from heat and swirl in Greek yogurt for creaminess. Serve hot, garnished with crumbled blue cheese if using and fresh cilantro or parsley. Enjoy the warmth of Skinny Buffalo Chicken Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

blog with katrina

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This Garlic Mushroom Melt is a delicious and comforting sandwich that is perfect for a quick and easy meal. The combination of savory mushrooms, garlic, and melty vegan cheese is sure to satisfy your cravings.

Ingredients: 1 tablespoon olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. Salt and pepper, to taste. 4 slices bread. 4 slices vegan cheese. 2 tablespoons vegan butter.

Instructions: Set a pan on medium heat and add the olive oil. Put in the garlic and onion, and cook them until they get soft. When you add the mushrooms, cook them until they start to brown and give off their liquid. Add pepper and salt. Each piece of bread should have one side brushed with butter. Put two slices in the pan with the butter side down. Add the mushroom mix, a slice of cheese, and then another slice of cheese on top. Place the rest of the bread slices on top, butter side up. Toast the bread and melt the cheese. Cook until the bread is golden brown and crispy. Warm up and serve.

Prep Time: 10 minutes

Cook Time: 15 minutes

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This Paleo Guacamole Dip is the perfect keto-friendly appetizer for your Super Bowl Sunday celebration. It's packed with healthy fats and fresh ingredients, making it a delicious and nutritious choice for your game day snacking. Guacamole is always a crowd-pleaser, and this Paleo version ensures it fits your dietary preferences.

Ingredients: 3 ripe avocados. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 2 cloves garlic, minced. 1 jalapeo pepper, finely chopped remove seeds for milder dip. Juice of 1 lime. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork or potato masher until you reach your desired level of creaminess. Stir in the diced red onion, diced tomatoes, minced garlic, and chopped jalapeo pepper. Squeeze the juice of 1 lime over the mixture and add the chopped cilantro. Season with salt and pepper to taste, and mix everything together thoroughly. Refrigerate the guacamole for at least 30 minutes before serving to allow the flavors to meld. Serve with sliced veggies or Paleo-friendly tortilla chips.

Prep Time: 10 minutes

Cook Time: 0 minutes

Redcard 08

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These vegan butter bean burgers are hearty and flavorful, perfect for a meatless meal.

Ingredients: 1 can 15 oz butter beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 1-2 tablespoons olive oil for cooking.

Instructions: Use a fork or potato masher to mash the butter beans in a big bowl. Pepper, onion, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper should all be added. Combine well by mixing. Make burger patties out of the four equal parts of the mixture. Set a pan on medium heat and add the olive oil. For 3 to 4 minutes on each side, or until golden brown and hot all the way through, cook the burger patties. Place the butter bean burgers on buns and top them with the things you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

Continental Film

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This roasted veggie medley is bursting with flavor and nutrients. It's a versatile dish that can be served as a side or main course, and it's perfect for meal prep.

Ingredients: 4 cups mixed vegetables such as bell peppers, zucchini, carrots, and red onion, chopped. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the mixed vegetables to a large bowl. Add the olive oil, thyme, rosemary, salt, and pepper. Toss the vegetables until they are well covered. Plants should be spread out in a single layer on a baking sheet that has been lined with parchment paper. Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them every 15 minutes, until they are soft and slightly caramelized. You can eat it hot as a side dish or with cooked grains as a filling main dish.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ashley Okwuosa

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This creamy avocado sauce is perfect for drizzling over tacos, salads, or grilled meats. It's dairy-free and gluten-free, making it suitable for a variety of dietary preferences.

Ingredients: 2 ripe avocados, peeled and pitted. 1/4 cup fresh cilantro leaves. 2 cloves garlic, minced. 2 tablespoons lime juice. 1/4 cup plain Greek yogurt. Salt and pepper to taste. Water, as needed.

Instructions: In a blender or food processor, combine avocados, cilantro, garlic, lime juice, and Greek yogurt. Blend until smooth, adding water as needed to reach desired consistency. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to use.

Prep Time: 10 minutes

Cook Time: 0 minutes

spicysushi

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This Shrimp Mango Avocado Lime Salad is a delightful and refreshing summer dish. Juicy shrimp, sweet mangoes, creamy avocados, and zesty lime come together to create a burst of flavors in every bite. It's the perfect choice for a light and healthy meal.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 ripe mangoes, diced. 2 ripe avocados, diced. 1 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 limes, juiced. 2 tablespoons olive oil. Salt and pepper to taste. Mixed greens or spinach for serving.

Instructions: In a bowl, combine the shrimp, olive oil, lime juice, salt, and pepper. Toss to coat the shrimp evenly. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside. In a large salad bowl, combine the diced mangoes, avocados, red onion, and cilantro. Add the grilled shrimp to the salad bowl. Drizzle the remaining lime juice and olive oil over the salad. Toss gently to combine all the ingredients. Serve the shrimp mango avocado lime salad over a bed of mixed greens or spinach. Enjoy your healthy salad bursting with summer flavor!

Prep Time: 15 minutes

Cook Time: 6 minutes

Reign On Standard

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Quick and easy to make, these Instant Pot Pork Tamales taste great. Great for a holiday meal or any other event!

Ingredients: 2 cups masa harina. 1 cup chicken broth. 1 cup lard or vegetable shortening. 1 teaspoon baking powder. 1 teaspoon salt. 2 cups shredded cooked pork. 1 cup red chili sauce. 1 cup chicken broth. 1 teaspoon ground cumin. 1 teaspoon garlic powder. 1/2 teaspoon salt. Corn husks, soaked in warm water.

Instructions: In a large bowl, mix masa harina, chicken broth, lard, baking powder, and salt to form a dough. In another bowl, combine shredded pork, red chili sauce, chicken broth, cumin, garlic powder, and salt for the filling. Spread masa dough on soaked corn husks, spoon pork filling in the center, and wrap tamales tightly. Place a trivet in the Instant Pot, add 1 cup of water, and arrange tamales on top. Seal the Instant Pot, set it to high pressure for 20 minutes, and let it naturally release for 10 minutes. Carefully remove tamales, let them cool slightly, and serve with your favorite toppings.

Prep Time: 30 minutes

Cook Time: 30 minutes

Montgomery County Red Raiders

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A delightful dish featuring tender artichoke hearts and zesty lemon flavors, tossed with freshly cooked ravioli and topped with Parmesan cheese.

Ingredients: 1 pack of ravioli pasta sheets. 2 cups artichoke hearts, chopped. Zest of 1 lemon. Juice of 1 lemon. 1/4 cup olive oil. 3 cloves garlic, minced. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the ravioli until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Toss the chopped artichoke hearts into the pan and cook them for about 5 to 7 minutes, until they are soft. Add the lemon juice and zest and mix them in. Then add salt and pepper to taste. When you add the cooked ravioli to the pan, gently toss them to coat them with the artichoke and lemon mixture. Add grated Parmesan cheese on top of the ravioli and cook for another two to three minutes, until the cheese is melted. Before serving, sprinkle with fresh parsley. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Serve Our Vets

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Indulge in the rich flavors of cherries, chestnuts, and chocolate chips with these delightful cookies inspired by TENDING the TABLE. The combination of ingredients creates a unique and satisfying treat.

Ingredients: 1 cup cherries, pitted and chopped. 1/2 cup chestnuts, roasted and chopped. 1/2 cup chocolate chips. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the chocolate chips, chopped cherries, and roasted chestnuts and mix them in well. Place spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty Cherry Chestnut Chocolate Chip Cookies once they are completely cool.

Prep Time: 20 minutes

Cook Time: 10-12

Sinclair Spotteds

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Spooky Cookies are a fun way to get into the Halloween spirit! They're ideal for serving at parties or with a hot cup of cocoa. The combination of soft cookie dough and festive sprinkles will undoubtedly enhance your spooky season.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups semi-sweet chocolate chips. Assorted Halloween-themed sprinkles.

Instructions: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semi-sweet chocolate chips. Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. Scoop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Gently flatten each cookie slightly with the back of a spoon. Decorate the cookies with assorted Halloween-themed sprinkles, pressing them gently into the dough. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Fm World Distribution

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The slow cooker cowboy sliders are a tasty take on regular sliders. They are filled with seasoned ground beef, vegetables, and barbecue sauce, making them very filling. They're great as a snack or for a casual dinner.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup corn kernels frozen or canned. 1/2 cup black beans canned, drained, and rinsed. 1 cup barbecue sauce. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp garlic powder. Salt and pepper to taste. 12 slider buns. 1 cup shredded cheddar cheese.

Instructions: In a skillet, brown the ground beef over medium-high heat. Drain excess fat. In a slow cooker, combine the browned beef, diced onion, diced bell pepper, corn kernels, and black beans. In a small bowl, mix together the barbecue sauce, chili powder, cumin, garlic powder, salt, and pepper. Pour this sauce over the beef and vegetable mixture in the slow cooker. Stir to combine. Cover the slow cooker and cook on low for 4-6 hours, or until the flavors meld together and the vegetables are tender. When ready to serve, scoop a generous portion of the beef and vegetable mixture onto each slider bun. Top with shredded cheddar cheese and place the bun's top half. Serve hot and enjoy your Slow Cooker Cowboy Sliders!

Prep Time: 15 minutes

Cook Time: 240 minutes

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