Rafael Did Nothing

Coln Choir Website - Gps Tv Production - Ann Levesque - Unity Arp - Sean Fulop

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This Keto Shrimp Avocado Tomato Salad is a refreshing and satisfying dish perfect for a light lunch or dinner. Packed with healthy fats and protein, it's easy to make and bursting with flavor.

Ingredients: 1 lb shrimp, peeled and deveined. 2 ripe avocados, diced. 2 cups cherry tomatoes, halved. 2 tbsp olive oil. 2 tbsp lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 2 tbsp fresh cilantro, chopped optional. Lettuce or mixed greens for serving optional.

Instructions: In a large bowl, combine shrimp, diced avocados, and cherry tomatoes. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the shrimp, avocado, and tomato mixture. Toss gently to coat. Sprinkle with fresh cilantro if desired. Serve immediately over a bed of lettuce or mixed greens, if using.

Prep Time: 15 minutes

Cook Time: 5 minutes

Pondok Pesantren Modern Darus-Sholihin Depok

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Experience the perfect balance of sweet and savory with these delightful bacon oatmeal raisin cookies. The smoky bacon bits add a unique twist to the classic oatmeal raisin cookie.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup cooked and crumbled bacon. 1/2 cup raisins.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the oats, flour, baking soda, cinnamon, 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 and mix them together until they are just combined. Add the crumbled bacon and raisins to the dough and spread them out evenly. Place spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. 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.

Prep Time: 15 minutes

Cook Time: 10-12

Natalie Des Groseilliers

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This healthy kettle corn recipe is a delightful twist on a classic snack. Made with natural sweeteners and coconut oil, it's a guilt-free treat perfect for holiday entertaining or anytime snacking.

Ingredients: 1/4 cup popcorn kernels. 2 tablespoons coconut oil. 2 tablespoons honey or maple syrup. 1/4 teaspoon salt.

Instructions: Coconut oil should be heated over medium heat in a big pot. Put in the popcorn kernels and place a lid on it. To ensure even popping as the kernels start to pop, shake the pot from time to time. After the popping slows down, turn off the heat. While the popcorn is still warm, drizzle it with honey or maple syrup and season with salt. For an even coat, gently toss. Let cool completely before serving.

Prep Time: 5 minutes

Cook Time: 5 minutes

Moon Mist Valley

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These Keto Stuffed Peppers with Ground Turkey and Cauliflower Rice are Whole30-friendly and taste great. It's easy to make a low-carb meal that tastes great.

Ingredients: 4 large bell peppers, halved and seeded. 1 lb ground turkey. 1 cup cauliflower rice. 1 small onion, diced. 2 cloves garlic, minced. 1 cup diced tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Set a pan on medium heat and add the olive oil. Put in the garlic and onion, and cook them until they get soft. Put the ground turkey in the pan and cook it until it turns brown. Diced tomatoes, oregano, basil, salt, and pepper should all be added along with the cauliflower rice. Keep cooking for 5 minutes more, until everything is hot. In a baking dish, put the bell pepper halves. Put an equal amount of the turkey mixture into each half of the pepper. Place foil over the baking dish and bake for 25 to 30 minutes, or until the peppers are soft. Take off the foil and bake for another 5 to 10 minutes, until the tops are starting to brown a little. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 40 minutes

Jades Attic

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These adorable school color cake pops are the perfect way to celebrate your graduation! The ideal fusion of rich chocolate flavor and spirited school spirit.

Ingredients: 1 box of chocolate cake mix. 1 cup of chocolate frosting. 1 package of candy melts in school colors. Lollipop sticks. Sprinkles in school colors.

Instructions: Bake the chocolate cake according to the package instructions and let it cool completely. Crumble the cooled cake into fine crumbs in a large bowl. Add the chocolate frosting to the cake crumbs and mix until well combined. Shape the mixture into small cake balls and place them on a lined baking sheet. Insert a lollipop stick into each cake ball and freeze for 30 minutes. Melt the candy melts in separate bowls according to the package instructions. Dip each cake pop into the melted candy melts, ensuring they are fully coated. Decorate with sprinkles in school colors before the candy coating sets. Place the decorated cake pops back on the lined baking sheet to harden. Allow the cake pops to set completely before serving or packaging.

Prep Time: 30 minutes

Cook Time: 30 minutes

Two Johns

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The crisp apples, sweet pomegranate seeds, and crunchy walnuts in this Apple Pomegranate Salad taste great together with the tangy-sweet dressing. You can eat it as a side dish with any meal or for a healthy, light lunch.

Ingredients: 2 apples, sliced. 1 cup pomegranate seeds. 1/2 cup chopped walnuts. 2 cups mixed greens. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed greens, sliced apples, pomegranate seeds, chopped walnuts, and crumbled feta cheese. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Serve immediately as a refreshing and healthy salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

21 Hetherington

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This glamorous glitter-dipped wine recipe will add a bit of sparkle to your party. It's perfect for special events or just to make your everyday sparkling wine taste better.

Ingredients: 1 bottle of your favorite sparkling wine. 1 cup of granulated sugar. Edible glitter in your preferred color. Fresh strawberries for garnish.

Instructions: Chill the sparkling wine in the refrigerator for at least 1 hour. Pour the granulated sugar onto a small plate. Dip the rim of each wine glass into water, then dip into the sugar to coat the rims evenly. Allow the sugar to dry for a few minutes. Sprinkle edible glitter onto a separate plate. Dip the sugar-coated rims of the glasses into the edible glitter, rotating gently to coat. Pour the chilled sparkling wine into the prepared glasses. Garnish each glass with a fresh strawberry. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Anciens Velos Lyonnaise

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This easy chicken pot pie casserole is a comforting and hearty dish perfect for any weeknight dinner. It combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky puff pastry crust.

Ingredients: 2 cups cooked chicken, shredded. 1 cup frozen mixed vegetables. 1 can 10.5 oz cream of chicken soup. 1 cup milk. 1 cup shredded cheddar cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1 sheet puff pastry, thawed.

Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together the cooked chicken, mixed vegetables, cream of chicken soup, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Transfer the mixture to a baking dish. Roll out the puff pastry sheet and place it over the top of the chicken mixture, tucking in any excess pastry around the edges. Cut a few slits in the pastry to allow steam to escape. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and the filling is bubbly. Let it cool for a few minutes before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Ecole Saint Louis De Gonzague Accueil

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Perfect for a cold day, this Nourishing Crock Pot Paleo Chicken and Kale Soup is a filling and nutritious meal. Tender chicken, nutrient-dense veggies, and fragrant herbs abound in this satisfying soup that fits well with the paleo diet.

Ingredients: 2 pounds boneless, skinless chicken thighs. 6 cups chicken broth. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 1 sweet potato, peeled and diced. 1 bunch kale, stems removed and leaves chopped. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Add the chopped onion, minced garlic, carrots, celery, and sweet potato to a large crockpot. Add salt, pepper, dried thyme, and dried rosemary to chicken thighs. In a skillet set over medium-high heat, warm the olive oil. The chicken thighs should be browned for three to four minutes on each side. The vegetable mixture in the crockpot should be topped with the browned chicken thighs. Once the vegetables are soft and the chicken is thoroughly cooked, cover the crockpot and cook on low for 6 to 8 hours. Take the chicken thighs out of the crockpot and shred them using two forks about half an hour before serving. Place the chicken shreds back into the slow cooker. Add the chopped kale and cook, stirring, until the kale is tender and wilted, about 30 minutes more. To taste, add more salt and pepper to the seasoning. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 6 hours 30 minutes

Patapsco Student Services

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There are layers of seasoned beef, beans, enchilada sauce, crunchy corn chips, and melted cheese in this tasty gluten-free take on the classic Frito Pie Casserole. Great for a cozy dinner with the family!

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 1 can 15 oz gluten-free chili beans. 1 can 10 oz gluten-free enchilada sauce. 2 cups crushed gluten-free corn chips such as Fritos. 2 cups shredded cheddar cheese. Salt and pepper to taste. Optional toppings: diced tomatoes, sliced jalapeos, sour cream, chopped cilantro.

Instructions: Preheat oven to 350F 175C. In a skillet, cook ground beef, onion, and bell pepper over medium heat until beef is browned and vegetables are softened. Drain excess fat. Stir in chili beans and enchilada sauce. Season with salt and pepper to taste. Cook for 5 minutes, allowing flavors to meld. In a greased 9x13 inch baking dish, spread half of the crushed corn chips evenly across the bottom. Top with half of the beef mixture, then sprinkle half of the shredded cheese over the beef. Repeat layers with remaining corn chips, beef mixture, and cheese. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Serve hot, garnished with optional toppings as desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yazoo Mowers

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There are lots of fresh flavors and bright colors in this summer pasta salad. This dish is great for picnics, barbecues, and other summer get-togethers. When you mix juicy cherry tomatoes, creamy mozzarella, and fragrant herbs in a tangy vinaigrette, you get a light but filling meal.

Ingredients: 8 oz pasta of your choice. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/2 cup sliced black olives. 1/4 cup thinly sliced red onion. 1/4 cup chopped fresh basil leaves. 1/4 cup chopped fresh parsley leaves. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and black pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Add the cooked pasta, cherry tomatoes, mozzarella balls, black olives, red onion, basil, and parsley to a large bowl. Salt and pepper should be mixed with olive oil in a small bowl. Add the dressing to the pasta salad and mix it all together. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Stars Boutersem

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These vibrant Spring Green Vegetable Rolls are packed with fresh vegetables and herbs, wrapped in delicate rice paper, and served with a creamy herbed tzatziki sauce. They make a perfect light and refreshing appetizer or snack.

Ingredients: 8 rice paper wrappers. 2 cups mixed spring greens such as spinach, arugula, and kale, chopped. 1 cucumber, julienned. 1 carrot, julienned. 1 bell pepper, thinly sliced. 1 avocado, sliced. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup fresh basil leaves. 1/4 cup vegan mayonnaise. 1/2 cup vegan yogurt. 1 clove garlic, minced. 1 tablespoon lemon juice. 1 tablespoon chopped fresh dill. Salt and pepper, to taste.

Instructions: Vegan yogurt, minced garlic, lemon juice, chopped dill, salt, and pepper should all be mixed together in a bowl to make the herb tzatziki sauce. After mixing well, set it aside. Fill a big, shallow dish with warm water. For about 10 to 15 seconds, dip one rice paper wrapper into the water to make it soft. Take it off and put it on a clean surface. Mix spring greens, cucumber, carrot, bell pepper, avocado, mint, cilantro, and basil leaves into a small handful and place them in the middle of the rice paper wrapper. To make a spring roll, fold the bottom of the wrapper over the filling, then fold in the sides. Roll the wrapper up tight. Do it again with the rest of the wrappers and filling. Put the spring rolls out and let people dip them in the herb tzatziki sauce.

Prep Time: 20 minutes

Cook Time: 0 minutes

Worlds Greatest Autographs

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A classic favorite, this Ultimate Club Sandwich is full of layers of tasty meats, fresh vegetables, and creamy sauces. You can eat it for lunch or dinner and feel full.

Ingredients: 3 slices whole wheat bread. 2 slices cooked turkey breast. 2 slices cooked ham. 2 slices cooked bacon. 1 leaf lettuce. 1 tomato, sliced. 2 tablespoons mayonnaise. 1 tablespoon mustard. Salt and pepper to taste.

Instructions: Spread mayonnaise on one side of each bread slice. Layer one bread slice with lettuce, turkey, and tomato. Top with second bread slice, then layer with ham and bacon. Season with salt and pepper. Spread mustard on the third bread slice and place it on top. Secure the sandwich with toothpicks and cut into quarters. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

The Best Chiropractors Near Me

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Indulge in the rich, chocolaty goodness of dark chocolate cake waffles. These waffles are perfect for a special breakfast or brunch treat.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups buttermilk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chips.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat the eggs and then add the buttermilk, 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. Gently fold in the dark chocolate chips. Grease the waffle iron with a bit of oil or non-stick spray, then pour in enough batter to cover the waffle grid. Close the waffle iron and cook according to the manufacturer's instructions until the waffles are crisp and brown. Carefully remove the waffles from the iron and serve immediately. You can top them with whipped cream, fresh berries, or a drizzle of chocolate sauce if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Qalaqas Black Art Productions

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Real Mexican pulled pork that is easy to make in the Instant Pot. The carnitas are tender and flavorful, and they go well with tacos, burritos, or any other Mexican-inspired dish.

Ingredients: 3 lbs pork shoulder, cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon oregano. 1 teaspoon smoked paprika. 1 teaspoon chili powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup orange juice. 1/4 cup lime juice.

Instructions: Pork, onion, garlic, cumin, oregano, smoked paprika, chili powder, salt, and black pepper should all be put in the Instant Pot together. Add the lime and orange juice and mix well. Put the lid on the Instant Pot and set it to high pressure. Let it cook for an hour. After you're done, let the pressure drop naturally for 10 minutes. Then, manually release any pressure that is still there. Take out the pork chunks and use two forks to shred them. No need to: Put the pork shreds on a baking sheet and broil for 5 minutes to make the edges crispy. You can put the meat in tacos, burritos, or rice and serve them.

Prep Time: 15 minutes

Cook Time: 60 minutes

Halun

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You can make these gluten-free Little Bakewell Tarts, which are a great take on the traditional British dessert. They have a sweet raspberry jam base, a buttery almond crust, and a crunchy almond topping. Great for dessert lovers who can't eat gluten!

Ingredients: 1 cup almond flour. 1/4 cup gluten-free all-purpose flour. 1/4 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon almond extract. 1/4 cup raspberry jam. 1/4 cup ground almonds. 1 egg. Sliced almonds for garnish.

Instructions: Warm the oven up to 350F 175C and grease a small tart pan. Put gluten-free all-purpose flour, cold butter, almond flour, and granulated sugar in a food processor and blend them together. Pulse the ingredients together until they look like big crumbs. After you add the egg and almond extract, pulse the food until a dough forms. Cut the dough into equal pieces and press each one into the holes in the mini tart pans to make the crusts. Spread the crusts out with your fingers. In each tart shell, put a teaspoon of raspberry jam. Grind some almonds and add a little sugar to a bowl. Put some of this mix on top of the jam in each tart. Add a few sliced almonds to the top of each tart to make it look nice. The tarts should be baked in a hot oven for 15 to 20 minutes, or until they turn golden brown. The tarts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar on top after it's cooled. Enjoy your Gluten-Free Little Bakewell Tarts!

Prep Time: 20 minutes

Cook Time: 20 minutes

Nathun Finkhouse

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These Balsamic Garlic Grilled Mushroom Skewers are a tasty and filling keto-friendly dish that would be great at a summer barbecue or as a tasty side dish. The garlic and tangy balsamic flavors soak into the mushrooms while they're marinating, making a savory and umami-rich taste.

Ingredients: 1 lb mushrooms, cleaned and stemmed. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 3 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Add garlic, salt, and pepper to a small bowl and mix them together with a whisk. Put cleaned and stemmed mushrooms in a big plastic bag that can be closed again and again. Pour the marinade over the mushrooms, close the bag, and toss the mushrooms around gently to coat them all. Put the meat in the fridge for at least 30 minutes and up to 2 hours to marinate. Warm the grill up to a medium-high level. Skewer mushrooms that have been marinated. For 6 to 8 minutes, turning the skewers every now and then, grill the mushrooms until they are soft and lightly charred. Take the skewers off the grill, and if you want, sprinkle them with fresh parsley. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 8 minutes

A. EMMANUEL LEADON