Red Dandellion

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[red-dandellion]

These vegan sugar crinkle cookies are perfect for a quick sweet treat. They're soft, chewy, and coated in powdered sugar for a delightful crinkle effect. Plus, they come together in just about 30 minutes!

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened applesauce. 1/3 cup vegetable oil. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup powdered sugar for coating.

Instructions: Start by heating the oven to 350F 175C. Granulated sugar, applesauce, vegetable oil, vanilla extract, baking powder, and salt should all be mixed together in a bowl. Mix until the dough is smooth. To make balls out of the dough, use a tablespoon or a cookie scoop to measure it out. Cover every ball with powdered sugar all the way around. Spread the dough balls out about 2 inches apart on a baking sheet that has been lined with parchment paper. The cookies should be baked in a hot oven for 10 to 12 minutes, or until they are set and have a few cracks on top. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Have fun with your very easy vegan sugar crinkle cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Exposicion Proyecto Maxma

[red-dandellion]

A tasty tart with the richness of salmon, the earthiness of spinach, and the freshness of dill. It has perfectly cooked eggs on top and a flaky puff pastry crust on the bottom.

Ingredients: 1 sheet of store-bought puff pastry. 200g fresh salmon fillet, diced. 2 cups fresh spinach, chopped. 4 eggs. 2 tablespoons fresh dill, chopped. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat your oven to 200C 400F. Place the puff pastry sheet on a baking tray lined with parchment paper. In a skillet, heat olive oil over medium heat. Add diced salmon and cook for 2-3 minutes until slightly browned. Add chopped spinach to the skillet and cook until wilted. Spread the salmon and spinach mixture evenly over the puff pastry sheet. Create 4 small wells in the mixture and crack an egg into each well. Sprinkle chopped dill over the top. Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and the eggs are cooked to your liking. Once baked, remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

#HomemadeTart, #DillEggsTart, #SalmonTart

Keeping Pet Snails

[red-dandellion]

Indulge in a guilt-free dessert with this Paleo Raspberry Cheesecake with a decadent chocolate crust. Creamy cashew-based filling combined with fresh raspberries creates a luscious, fruity flavor, while the chocolate crust adds a rich and satisfying crunch. This recipe is dairy-free, gluten-free, and refined sugar-free, making it perfect for paleo and vegan diets.

Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey. 1 teaspoon vanilla extract. Juice of 1 lemon. 1/2 cup fresh raspberries. 1 cup almond flour. 1/4 cup cocoa powder. 2 tablespoons maple syrup or honey. 3 tablespoons coconut oil, melted.

Instructions: Preheat oven to 350F 175C. In a food processor, blend almond flour, cocoa powder, maple syrup, and melted coconut oil until combined. Press mixture into the bottom of a greased 9-inch springform pan, creating an even crust. Bake crust for 10-12 minutes, then let it cool. In a blender, combine soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy. Pour half of the cashew mixture over the cooled chocolate crust. Add raspberries to the remaining cashew mixture in the blender and blend until smooth. Pour raspberry mixture over the first layer of cashew mixture in the pan. Use a knife to create a swirl effect by gently swirling the raspberry mixture into the cashew mixture. Place the cheesecake in the freezer for at least 4 hours or until firm. Before serving, let the cheesecake sit at room temperature for 10-15 minutes to soften slightly. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

premio maraa de poesia 2017

[red-dandellion]

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Ingredients: 2 cups cooked chicken, shredded. 2 cups broccoli florets, blanched. 1 cup cheddar cheese, shredded. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup grated Parmesan cheese. 1 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup breadcrumbs.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the broccoli florets that have been blanched, cheddar cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder, salt, and pepper in a large bowl. Mix the ingredients together until everything is well mixed. Spread the mixture out evenly in a baking dish that has been greased. Put breadcrumbs on top of the mixed food. It should be baked in a hot oven for 25 to 30 minutes, or until the top is golden brown and the filling is bubbly. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Capital City Track Club

[red-dandellion]

This Frittata with Cheese and Veggies is a healthy way to start the day. It is a great way to start the day because it is full of colorful bell peppers, onions, tomatoes, and cheesy goodness.

Ingredients: 6 large eggs. 1/2 cup diced bell peppers red, green, or yellow. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup milk. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the eggs, milk, salt, and pepper. Heat olive oil in an oven-safe skillet over medium heat. Add the diced bell peppers and onions to the skillet. Saut for about 2-3 minutes until they start to soften. Add the diced tomatoes and continue to cook for another 2 minutes. Pour the egg mixture over the sauted vegetables in the skillet. Sprinkle the shredded cheddar cheese on top. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and the top is slightly golden. Remove from the oven, let it cool for a few minutes, and then slice into wedges. Serve hot and enjoy your delicious Cheese and Veggie Frittata!

Prep Time: 10 minutes

Cook Time: 20 minutes

institut selmane

[red-dandellion]

These Paleo Chocolate Chip Banana Bars are a delicious and wholesome treat, perfect for satisfying your sweet cravings without straying from your Paleo diet. They're made with simple ingredients like ripe bananas, almond butter, coconut flour, and dark chocolate chips.

Ingredients: 3 ripe bananas, mashed. 3/4 cup almond butter. 1/4 cup coconut flour. 2 eggs. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 cup dark chocolate chips Paleo-friendly.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine mashed bananas, almond butter, eggs, honey or maple syrup, and vanilla extract. Mix until well combined. Add coconut flour, baking soda, and cinnamon to the mixture. Stir until smooth. Fold in dark chocolate chips. Pour the batter into a greased or lined baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

celebrating river phoenix

[red-dandellion]

This is a quick and tasty air fryer chicken breast recipe that doesn't call for breading. The best choice for a meal that is both healthy and tasty.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary.

Instructions: Get the air fryer ready by heating it up to 375F 190C. Add the paprika, salt, black pepper, thyme, rosemary, and onion powder to a small bowl. Mix them together. Cover the chicken breasts with olive oil by rubbing it all over them. The spice mix should be spread out evenly on both sides of the chicken breasts. Put the chicken breasts that have been seasoned in the air fryer basket so that they are all in one layer and don't touch. Flip the chicken over halfway through the cooking time and air fry for another 18 to 20 minutes, or until the internal temperature reaches 165F 74C. Wait a few minutes before cutting the chicken. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

murrumbateman pharmacy medical

[red-dandellion]

With the right mix of herbs and spices, you can easily make a juicy and flavorful turkey in your Instant Pot.

Ingredients: 1 whole turkey 12-14 lbs. 1 cup chicken broth. 1/2 cup unsalted butter, melted. 4 cloves garlic, minced. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 2 teaspoons dried sage. Salt and pepper to taste. 1 cup water.

Instructions: Take the turkey's giblets out and use paper towels to dry it. Melt some butter and add minced garlic, thyme, rosemary, sage, salt, and pepper to a small bowl. This will make herb butter. Spread the herb butter mixture out over the turkey so that it's covered all over. Add water and chicken broth to the Instant Pot. Set the turkey on top of the trivet that you put in the Instant Pot. Put the lid back on and press the Manual/Pressure button on the Instant Pot. Heat up and cook for 6 minutes for every pound. Let the Instant Pot's pressure drop naturally for 15 minutes, and then quickly drop the rest of the pressure. Take the turkey out of the Instant Pot with care, and then let it rest for 15 minutes before carving.

Prep Time: 20 minutes

Cook Time: 90 minutes

Cool 97.5

[red-dandellion]

These Chicken & Cheddar Sliders are a delightful combination of juicy ground chicken mixed with savory cheddar cheese, baked to perfection and served on soft slider buns. Perfect for a quick meal or party appetizer!

Ingredients: 1 lb ground chicken. 1 cup shredded cheddar cheese. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 12 slider buns. Optional toppings: lettuce, tomato, mayonnaise, mustard.

Instructions: Turn on your oven and heat it up to 375F 190C. Put breadcrumbs, chopped onion, garlic powder, salt, and black pepper in a large bowl. Add the ground chicken and mix it all together. Mix everything together well. Make small patties out of the mixture that are the right size for your slider buns. Put the patties on a baking sheet that has parchment paper on it. Warm the oven up and put the patties in it. Bake for 15 to 20 minutes, or until they are golden brown and cooked all the way through. You can toast the slider buns a little and then cut them in half. On a slider bun, put some cooked chicken and a cheddar patty for each person. You can choose to add lettuce, tomato, mayonnaise, or mustard as toppings. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 20 minutes

Oxford Hair and Beauty Academy

[red-dandellion]

These vegan pumpkin and chickpea fritters are full of flavor and would be great as an appetizer or light meal. The outside is crunchy and the inside is soft. The pumpkin gives them a light sweetness. Great for a cozy night in or to wow your guests at your next party!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cup cooked and mashed pumpkin. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 2 tablespoons nutritional yeast. 1/4 teaspoon ground cumin. 1/4 teaspoon smoked paprika. Salt and pepper to taste. 1/4 cup chickpea flour or other flour of choice. 2 tablespoons olive oil for frying.

Instructions: In a large bowl, mash the chickpeas with a fork or potato masher. Add mashed pumpkin, chopped onion, minced garlic, parsley, nutritional yeast, cumin, smoked paprika, salt, and pepper to the bowl. Mix well to combine. Gradually add chickpea flour to the mixture until it forms a thick batter that can hold its shape. Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the batter and form into a small patty. Place it gently into the skillet. Repeat with the remaining batter, leaving space between each fritter. Cook for 3-4 minutes on each side, or until golden brown and crispy. Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce or salad.

Prep Time: 15 minutes

Cook Time: 10 minutes

betty petite

[red-dandellion]

You can make these Air Fryer Stuffed Peppers quickly and easily. They are a classic comfort food dish. After being air-fried to perfection, they are filled with a tasty mix of quinoa, lean ground meat, vegetables, and spices. You can change the filling by adding your favorite things.

Ingredients: 4 large bell peppers, any color. 1 cup cooked quinoa. 1 cup lean ground beef or turkey. 1/2 cup diced onion. 1/2 cup diced tomatoes. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheese optional. Cooking spray.

Instructions: Preheat your air fryer to 350F 180C. Cut the tops off the bell peppers and remove the seeds and membranes. In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat. Add the diced onion, tomatoes, black beans, corn, and cooked quinoa to the skillet. Stir in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook for 2-3 minutes until everything is heated through and well combined. Stuff each bell pepper with the quinoa and meat mixture. If desired, top with shredded cheese. Lightly coat the air fryer basket with cooking spray to prevent sticking. Place the stuffed peppers in the air fryer basket, leaving some space between them. Air fry at 350F 180C for 15-20 minutes or until the peppers are tender and the cheese if used is melted and bubbly. Serve hot, garnished with your favorite toppings like chopped cilantro, salsa, or sour cream. Enjoy your delicious air fryer stuffed peppers!

Prep Time: 20 minutes

Cook Time: 20 minutes

winehouse

[red-dandellion]

Enjoy the delicious taste of ice cream that has been mixed with the sweet and doughy flavor of glazed donuts. If you like ice cream but want something different, this Glazed Donut Ice Cream is the perfect treat for you.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 4 glazed donuts, chopped into small pieces.

Instructions: In a saucepan, heat the heavy cream and milk over medium heat until it simmers. Remove from heat. In a separate bowl, whisk together the sugar and egg yolks until pale and thick. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Let the mixture cool completely, then cover and refrigerate for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add the chopped glazed donut pieces and churn until evenly distributed. Transfer the ice cream to a container and freeze for at least 4 hours or until firm before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

La presentation par affiche

[red-dandellion]

Bacon smoke, pineapple sweetness, and pulled pork savory goodness all come together in these tacos, which are wrapped in a warm tortilla. An ideal mix of tastes for your BBQ cravings!

Ingredients: 1.5 lbs pork shoulder, shredded. 1 cup pineapple chunks. 8 slices bacon, cooked and crumbled. 1 onion, finely chopped. 3 cloves garlic, minced. 1 cup barbecue sauce. 1 tsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. 8 small flour tortillas. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: The chopped onion and minced garlic should be cooked in a large skillet until they become soft. Put the pork shoulder shreds in the pan and cook them until they turn brown. The chunks of pineapple, bacon bits, cumin, smoked paprika, salt, and pepper should all be mixed in. Put the barbecue sauce on top of the other ingredients and mix them together well. Let it cook for 15 to 20 minutes. You can use a separate pan or the microwave to warm up the flour tortillas. Put some of the pulled pork mix on each tortilla. Serve with lime wedges on the side and chopped cilantro on top. Have fun with your tasty Bacon Pineapple Pulled Pork Tacos!

Prep Time: 20 minutes

Cook Time: 30 minutes

Dester Hoekhoeve

[red-dandellion]

Tender chicken breasts baked to perfection in a flavorful vegetable spread sauce, packed with the goodness of mixed vegetables, garlic, and ginger.

Ingredients: 4 boneless chicken breasts. 1 cup mixed vegetables carrots, bell peppers, broccoli. 1/2 cup tomato sauce. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon olive oil. Salt and pepper to taste. 1/4 teaspoon chili flakes optional. 1 tablespoon soy sauce.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt, pepper, and chili flakes if using. In a skillet, heat olive oil over medium heat. Add minced garlic and ginger, saut until fragrant. Add mixed vegetables and cook until slightly tender. Stir in tomato sauce and soy sauce, let it simmer for 2 minutes. Place seasoned chicken breasts in a baking dish. Pour the vegetable spread sauce over the chicken breasts. Cover the baking dish with foil and bake for 25-30 minutes, or until chicken is cooked through. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Tech Terry Scholars

[red-dandellion]

This Green Protein Smoothie is a nutritious and delicious way to start your day. Packed with leafy greens, protein, and a touch of sweetness, it's perfect for a quick breakfast or post-workout refuel.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 scoop vanilla protein powder. 1 tablespoon honey. Ice cubes optional.

Instructions: Honey, Greek yogurt, banana, spinach, and kale should all be put into a blender. You can add ice cubes to make the smoothie colder and thicker if you want to. Make sure all the ingredients are well mixed as you blend until the mixture is smooth and creamy. If you think it needs more sweetness, add more honey. Put it in a glass and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

institut selmane

[red-dandellion]

You can eat these gluten-free tomato bacon cups as a snack or as a side dish. They are great for any event because they are easy to make and full of flavor.

Ingredients: 6 large tomatoes, halved and seeded. Salt and pepper to taste. 12 slices bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 2 tablespoons chopped fresh parsley.

Instructions: Preheat oven to 400F 200C. Place tomato halves on a baking sheet, cut side up. Sprinkle with salt and pepper. Fill each tomato half with cooked bacon. Top with shredded cheddar cheese. Bake for 10-12 minutes, or until cheese is melted and tomatoes are tender. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 12 minutes

Spark 102 Radio

[red-dandellion]

This Spring BBQ Hot Dog Bar Sandwich is perfect for a casual outdoor gathering. It's loaded with delicious toppings and flavors, making it a crowd-pleaser for your BBQ event.

Ingredients: 6 hot dog buns. 6 cooked hot dogs. 1 cup BBQ sauce. 1 cup coleslaw. 1 cup diced onions. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1 cup pickles slices. 1 cup diced jalapenos.

Instructions: Spread BBQ sauce on the inside of each hot dog bun. Place a cooked hot dog in each bun. Top each hot dog with coleslaw, diced onions, shredded cheddar cheese, diced tomatoes, pickle slices, and diced jalapenos. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

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