Rainbow Factory Dash

Jan Javurek - carmen beissner - Kayla Krenichynrn - mount mitchell - Play Musical Trade

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mansão phantomhive

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dalahäst stuteri swe

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société internationale d’ergologie

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tarbert parish church

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Mountain Clay

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dougeg radio

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Salon Abby

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Multidisciplinary Conference on Technology and Engineering

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Couscous alla Norma is a tasty Italian dish made with fluffy couscous, fresh basil, and cheese on top of a tasty tomato and eggplant sauce. This is a quick and easy meal that will warm you up and fill you up.

Ingredients: 1 cup couscous. 1 1/2 cups water. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste. 1 eggplant, diced into 1-inch cubes. 1/4 cup fresh basil leaves, chopped. 1/2 cup grated ricotta salata cheese or Parmesan. 1 lemon, zest and juice.

Instructions: Bring water to a boil in a saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Warm up the olive oil in a big pan over medium-low heat. Put in the chopped onion and cook it until it gets soft. Mix in the chopped tomatoes, dried oregano, salt, pepper, and red pepper flakes, if using. Simmer for 10 minutes, stirring every now and then. While the tomato sauce is cooking, heat some olive oil in a different pan. Put in the diced eggplant and cook until it turns golden and soft. When the eggplant is done, add it to the tomato sauce and let it cook for another 5 minutes so the flavors can mix. Use a fork to fluff up the couscous again, then divide it between plates to serve. The tomato and eggplant mix should be put on top of the couscous. Put ricotta salata cheese, lemon zest, and a squeeze of lemon juice on top. You can also use chopped fresh basil. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Chae Law Firm

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Enjoy the deep and rich flavors of red velvet with this smooth gelato. Great for satisfying your sweet tooth!

Ingredients: 2 cups whole milk. 1 cup heavy cream. 3/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 3 large egg yolks. 1 teaspoon vanilla extract. 1 teaspoon red food coloring. 1/2 cup finely grated dark chocolate.

Instructions: Over medium heat, mix the milk, cream, sugar, and cocoa powder in a saucepan. Add the sugar and cocoa powder and stir until they are mixed in. Whisk egg yolks in a different bowl. To temper the yolks, slowly whisk in a small amount of the hot milk mixture. When the yolks are ready, add them back to the saucepan with the rest of the milk mixture. Stir the mixture all the time over medium-low heat until it gets a little thicker and covers the back of a spoon. Put the pan back on the stove and add the vanilla extract and red food coloring. After the mixture has cooled to room temperature, put it in the fridge to get cold. Put the chilled mixture into an ice cream maker and churn it according to the directions on the machine's box. Add dark chocolate that has been finely grated during the last few minutes of churning. Put the gelato in a container that can go in the freezer and freeze it until it gets firm. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

GHS Library Links

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Enjoy the creamy goodness of this chicken pesto casserole. Basil pesto, cream, and Parmesan cheese come together to make a delicious sauce that goes perfectly with tender chicken breasts. This casserole is a great meal for any occasion because it has bright cherry tomatoes and fresh baby spinach on top of it.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup basil pesto. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 cup cherry tomatoes, halved. 1 cup baby spinach leaves. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together basil pesto, heavy cream, and grated Parmesan cheese until well combined. Place chicken breasts in a casserole dish and season with salt and pepper. Pour the pesto mixture over the chicken breasts, making sure they are evenly coated. Top with cherry tomatoes and baby spinach leaves. Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through. Remove foil and broil for an additional 2-3 minutes until the top is golden brown and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

abby mcmillen

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There is tender grilled octopus in this Grilled Octopus Salad with Sweet Potato Fries, along with a cool Mediterranean salad and crunchy sweet potato fries. It has a great mix of tastes and textures and is great for a light but filling meal.

Ingredients: 1 large octopus about 2 kg, cleaned and prepared. 2 large sweet potatoes, peeled and waffle-cut. 1/4 cup olive oil. 2 cloves garlic, minced. 1 lemon, juiced. 1 teaspoon dried oregano. Salt and pepper to taste. 4 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup Kalamata olives, pitted. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic glaze.

Instructions: Preheat grill to medium-high heat. In a large bowl, toss sweet potato fries with 2 tablespoons olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper until evenly coated. Grill octopus for about 10-15 minutes per side until charred and cooked through. Let it rest for a few minutes before slicing. While octopus is grilling, grill sweet potato fries until crispy and golden brown, about 8-10 minutes per side. In a separate bowl, combine mixed greens, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Toss with remaining olive oil and lemon juice. To serve, arrange grilled octopus slices on top of the salad. Place sweet potato fries on the side. Drizzle with balsamic glaze. Enjoy immediately!

Prep Time: 20 minutes

Cook Time: 25 minutes

ms. decock

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A classic chicken noodle soup with tender chicken, tasty broth, and healthy vegetables that makes you feel good.

Ingredients: 2 cups shredded cooked chicken. 8 cups chicken broth. 1 cup diced carrots. 1 cup diced celery. 1 cup chopped onion. 2 cloves garlic, minced. 1 cup egg noodles. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a large pot, saut onions and garlic until fragrant. Add carrots, celery, and chicken broth. Bring to a boil. Reduce heat, add shredded chicken, thyme, salt, and pepper. Simmer until vegetables are tender. Add egg noodles and cook until al dente. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Savanna Whitlock

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This is a low-carb version of the classic Bolognese sauce. Instead of pasta, it has grated cauliflower. This recipe is great for people on the ketogenic diet because it is hearty, tasty, and keto-friendly.

Ingredients: 1 head cauliflower, grated. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 lb ground beef or turkey. 1 can 14 oz crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, saut until softened. Add ground beef or turkey, cook until browned. Stir in grated cauliflower, crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens. Adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Hephzibah Art

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This Keto breakfast combines crispy bacon, perfectly cooked eggs, and creamy avocado for a satisfying and nutritious meal. It's quick and easy to make, making it perfect for busy mornings or lazy weekends.

Ingredients: 4 large eggs. 4 slices bacon. 1 avocado, sliced. 1 tablespoon olive oil. Salt and pepper, to taste.

Instructions: Cook the bacon in a pan until it gets crispy. Take it out of the pan and set it aside. Add the olive oil to the same pan and crack the eggs into it. The yolks should still be runny when the whites are done cooking. Add salt and pepper to the eggs. On two plates, put the cooked eggs, bacon, and avocado slices. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

agility brandys

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Rich and hearty, these vegan baked beans are great for a hearty meal. They are sweetened with maple syrup and have a great mix of spices that make the dish taste great.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can 15 oz diced tomatoes. 3 cans 15 oz each cooked navy beans, drained and rinsed. 1/3 cup maple syrup. 1/4 cup tomato paste. 2 tablespoons apple cider vinegar. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon ground mustard. Salt and pepper, to taste.

Instructions: Preheat the oven to 350F 175C. In a large oven-safe pot or Dutch oven, saut the onion, garlic, and bell pepper over medium heat until softened, about 5 minutes. Stir in the diced tomatoes, navy beans, maple syrup, tomato paste, apple cider vinegar, soy sauce, smoked paprika, ground mustard, salt, and pepper. Cover the pot and bake in the preheated oven for 45-60 minutes, stirring occasionally, until the beans are tender and the sauce has thickened. Remove from the oven and let cool slightly before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

s p lernwelt

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The chewy low-carb cookies taste great with peanut butter and have a light crunch from the golden flaxseed. They're a tasty keto-friendly treat that will satisfy your sweet tooth without making you give up your diet goals.

Ingredients: 1 cup natural peanut butter. 1/2 cup golden flaxseed meal. 1/2 cup erythritol or low-carb sweetener of choice. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine peanut butter, flaxseed meal, erythritol, egg, vanilla extract, baking soda, and salt. Mix until well combined. Using a tablespoon, scoop out dough and roll into balls. Place the balls on a parchment-lined baking sheet. Flatten each ball with a fork, making a crisscross pattern on top. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 12 minutes

mandala art by ilka