Resinlings

La presentation par affiche - Mrs. Ward's Fifth Grade Class - brian clay - gurat iinstitute - marian vanuit marokko

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This baked oatmeal in the slow cooker is a hearty and tasty breakfast choice. With the natural sweetness and crunch of ripe bananas and nuts, the oats are made even better. You can make this dish ahead of time, which is helpful for busy mornings.

Ingredients: 2 cups old-fashioned oats. 2 ripe bananas, mashed. 1/4 cup chopped nuts walnuts or pecans. 2 cups milk dairy or non-dairy. 1/4 cup maple syrup or honey. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/4 teaspoon salt. Optional toppings: additional sliced bananas, nuts, or drizzle of maple syrup.

Instructions: In a bowl, combine oats, mashed bananas, chopped nuts, milk, maple syrup or honey, vanilla extract, cinnamon, and salt. Mix well. Pour the mixture into the slow cooker and spread evenly. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the oatmeal is set and cooked through. Once done, serve warm with optional toppings as desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

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Instead of using canned beans, you can make refried beans in a slow cooker, which is easier and tastes better. When you cook the beans slowly, they get creamy and full of tasty seasonings.

Ingredients: 2 cups dry pinto beans. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno, chopped optional. 6 cups water or vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt to taste.

Instructions: Rinse the pinto beans and remove any debris. Place the beans, onion, garlic, and jalapeno if using in the slow cooker. Add water or vegetable broth, cumin, chili powder, and salt. Stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the beans are tender. Once the beans are tender, use a potato masher or immersion blender to mash the beans until desired consistency is reached. Taste and adjust seasoning if necessary. Serve hot as a side dish or as a filling for burritos, tacos, or quesadillas.

Prep Time: 10 minutes

Cook Time: 480 minutes

Model Railway Club

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It's easy to make and tastes great. This prawn shrimp risoni is a Spanish-style dish that combines juicy prawns with tomatoes, smoked paprika, and fragrant herbs. Great for a quick dinner during the week or a cozy meal on the weekend.

Ingredients: 200g risoni pasta. 300g prawns, peeled and deveined. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can 400g diced tomatoes. 1/2 cup white wine. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook risoni pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Put in the diced bell pepper and cook until it gets a little soft. Put the prawns in the pan and cook them until they are pink and done. White wine, smoked paprika, and dried oregano should all be mixed in now. Add pepper and salt to taste. Simmer the mixture for five to seven minutes, or until the flavors blend and the sauce gets a little thicker. Toss the cooked risoni pasta with the sauce in the skillet to make sure it's all covered. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

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Indulge in the delightful combination of buttery toffee and crunchy popcorn with this easy-to-make Butter Toffee Popcorn recipe from Brown Sugar Food Blog. Perfect for movie nights or sweet cravings!

Ingredients: 1/2 cup popcorn kernels. 1 cup unsalted butter. 1 cup brown sugar. 1/4 cup light corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract.

Instructions: Pop the popcorn kernels using your preferred method and set aside in a large bowl. In a saucepan over medium heat, melt butter, brown sugar, corn syrup, and salt, stirring continuously. Allow the mixture to come to a boil and let it cook for 4-5 minutes without stirring. Remove from heat and stir in baking soda and vanilla extract. Be cautious as the mixture will bubble up. Pour the toffee mixture over the popcorn, stirring to coat evenly. Spread the coated popcorn on a baking sheet lined with parchment paper. Bake in a preheated oven at 250F 120C for 45 minutes, stirring every 15 minutes to ensure even coating. Remove from the oven and let it cool completely before breaking into clusters. Store in an airtight container and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

shulincc

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Start your day with a taste of the tropics! This Tropical Bliss Smoothie is packed with the goodness of fresh pineapple, mango, and coconut milk, making it a perfect breakfast treat.

Ingredients: 1 ripe banana. 1/2 cup fresh pineapple chunks. 1/2 cup fresh mango chunks. 1/2 cup coconut milk. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 cup ice cubes.

Instructions: Cut the ripe banana into slices. In a blender, blend together ice cubes, coconut milk, pineapple chunks, mango chunks, honey, and chunks of pineapple. Mix until it's creamy and smooth. Put it in a tall glass and serve it right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

st. james

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The BakerMama's Whole Wheat Banana Pancakes are a healthy and tasty way to start the day. They taste great and are good for you because they are made with whole wheat flour and ripe bananas. Great for a cozy breakfast or brunch with the family in the morning!

Ingredients: 1 cup whole wheat flour. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1 ripe banana, mashed. 1 cup milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray or additional butter for cooking.

Instructions: Mix the brown sugar, baking powder, salt, and ground cinnamon with a whisk in a large bowl. The mashed banana, milk, egg, melted butter, and vanilla extract should all be mixed together well in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. There should be some lumps, but not too many. Warm up a griddle or big skillet over medium-low heat and use cooking spray or more butter to lightly coat it. For every pancake, put 1/4 cup of the batter on the hot griddle. It will take about two to three minutes of cooking until bubbles appear on top and the edges look set. After flipping, cook for another one to two minutes, or until golden brown and done all the way through. Move the pancakes to a plate for serving and keep them warm while you cook the rest of the pancakes. When the Whole Wheat Banana Pancakes are still warm, top them with your favorite things, like sliced bananas, maple syrup, or yogurt. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

St. Brigid St. Edward St. Joseph of Adams Co. Illinois

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This recipe is a classic twist on the famous Nestle Toll House chocolate chip cookies. They are soft, chewy, and packed with gooey chocolate chips. Whether it's a special occasion or a simple treat, these cookies will always delight your taste buds.

Ingredients: 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon salt. 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups 12 oz Nestle Toll House semi-sweet chocolate chips. 1 cup chopped nuts optional.

Instructions: Warm the oven up to 190C 375F. Put the flour, baking soda, and salt in a small bowl and mix them together. Put away. Cream the butter, sugar, brown sugar, and vanilla extract in a large bowl after the butter has been softened. One at a time, add the eggs and beat well after each one. Slowly add the flour mixture to the wet ingredients and mix them together until they are all mixed in. You can add the nuts and chocolate chips now if you want to. Drop rounded tablespoons of dough onto baking sheets that have not been greased. The cookies should be baked for 9 to 11 minutes, or until they turn golden brown. Take them out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to finish cooling. Have fun with your tasty Nestle Toll House cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

pre dental club

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For a treat you won't feel bad about, try this sugar-free vegan white chocolate pudding. It's a rich dessert made with healthy ingredients and cocoa butter, and it's perfect for satisfying your sweet tooth.

Ingredients: 2 cups unsweetened almond milk. 1/3 cup cornstarch. 1/4 cup maple syrup. 1/4 cup cocoa butter. 1 tsp vanilla extract. Pinch of salt.

Instructions: In a small saucepan, whisk together almond milk and cornstarch until smooth. Heat the mixture over medium heat, stirring constantly, until it begins to thicken. Add maple syrup, cocoa butter, vanilla extract, and a pinch of salt. Continue stirring until the cocoa butter is completely melted and the mixture is smooth and thickened. Remove from heat and let it cool slightly. Pour the mixture into serving bowls or jars. Chill in the refrigerator for at least 2 hours until set. Serve chilled, optionally garnished with fresh fruit or chopped nuts.

Prep Time: 10 minutes

Cook Time: 10 minutes

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This slow cooker beef stew recipe is a comforting and hearty meal perfect for a cozy night in. The tender beef and flavorful vegetables simmered in a rich broth create a satisfying dish that will warm you up from the inside out.

Ingredients: 2 lbs beef stew meat, cubed. 1 onion, chopped. 3 carrots, sliced. 3 potatoes, diced. 2 cups beef broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons all-purpose flour. 2 tablespoons water.

Instructions: Beef stew meat, onion, carrots, potatoes, beef broth, garlic, thyme, rosemary, salt, and pepper should all be put in a slow cooker. Turn the heat to low and cook for 8 hours or high for 4 hours, until the vegetables are soft and the beef is cooked all the way through. Mix flour and water together in a small bowl until you get a slurry. Add the slurry to the slow cooker and stir it in to make the stew thicker. Cook on high for another 30 minutes, stirring every now and then. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

great lakes book bash

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The fresh blueberries and strawberries in these vegan and gluten-free freezer bars, along with the creamy vegan yogurt and crunchy granola, make them taste great. They are great as a healthy dessert or snack, especially when it's hot outside.

Ingredients: 2 cups fresh blueberries. 2 cups fresh strawberries, sliced. 3 cups vegan yogurt preferably coconut or almond yogurt. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup gluten-free granola check for vegan-friendly. 1/4 cup shredded coconut optional.

Instructions: Put 1 cup of blueberries and 1 cup of strawberries in a blender and blend them until they are smooth. Put the vegan yogurt, maple syrup, and vanilla extract in a large bowl and mix them together. Add the pureed berries to the yogurt mixture and mix it well. Put parchment paper around the edges of a baking dish and pour the yogurt mixture into it. Spread it out evenly. Add the rest of the blueberries, strawberries, granola, and coconut shreds if using on top of the yogurt mixture. Wrap the dish in plastic wrap and freeze it for at least 4 hours, or until it is firm. Take the bars out of the dish and cut them into squares or bars after they have frozen. You can serve it right away or put it in a container that won't let air in and freeze it. Have fun with your tasty and cool Blueberry Strawberry Yogurt Freezer Bars!

Prep Time: 15 minutes

Cook Time: 0 minutes

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The fun of sprinkles, the gooeyness of marshmallows, and the sweetness of white chocolate chips come together in these delicious Marshmallow Stuffed Gooey Funfetti Cookies. Ideal for sating your cravings for sweets!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup rainbow sprinkles Funfetti style. 12 large marshmallows, cut in half. 1 cup white chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Mix the baking soda, salt, and all-purpose flour in a medium-sized bowl. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. To the butter and sugar mixture, add the eggs and vanilla extract, and stir until thoroughly blended. Mixing until the cookie dough forms, gradually add the dry ingredients to the wet ones. Stir in white chocolate chips and rainbow sprinkles. A portion of cookie dough should be taken out using a cookie scoop or spoon, flattened in your hand, with a half marshmallow placed in the center. The cookie dough should then be wrapped around the marshmallow to form a ball. Arrange the filled cookie dough balls, a few inches apart, on a baking sheet covered with parchment paper. Bake for 10 to 12 minutes in a preheated oven, or until the centers are still gooey and soft but the edges are golden. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Savor your Gooey, Marshmallow-Studded Funfetti Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

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Champagne Jello Shots are a fancy and fun take on a classic party food. They're perfect for parties and other special events because they combine the classiness of champagne with the fun presentation of jello shots.

Ingredients: 3 cups champagne. 1/2 cup water. 1/2 cup sugar. 3 envelopes unflavored gelatin. 1/2 cup orange liqueur e.g., Grand Marnier. Fresh berries for garnish optional.

Instructions: Put water and sugar in a saucepan and heat them over medium-low heat until the sugar melts. Add the gelatin and stir it in until it's all dissolved. Take it off the heat and add the orange liqueur and champagne. Put the mix into shot glasses or molds. Set in the fridge for two to four hours. If you want, you can decorate with fresh berries. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

rebelvampire

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A delightful spring salad filled with fresh greens, vegetables, and quinoa, topped with a sweet and tangy honey/maple mustard dressing. It's the perfect way to show gratitude for the season's bounty.

Ingredients: 2 cups mixed greens such as spinach, arugula, and kale. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup cooked quinoa. 1/2 cup sliced radishes. 1/4 cup sliced red onion. 1/4 cup roasted sunflower seeds. 1/4 cup crumbled feta cheese optional.

Instructions: Wash and prepare all the vegetables and greens. Cook quinoa according to package instructions and let it cool. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, cooked quinoa, radishes, and red onion. In a small bowl, whisk together the honey/maple mustard dressing see below or use your favorite dressing. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle roasted sunflower seeds and crumbled feta cheese if using on top of the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Advising to Transgress

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A quick and tasty Veggie French Bread Pizza is great for dinner or a snack during the week. It's a hit with everyone because it's full of colorful vegetables and melty cheese.

Ingredients: 1 French baguette. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup bell peppers, diced. 1/2 cup red onion, thinly sliced. 1/2 cup cherry tomatoes, sliced. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, torn. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Cut the French baguette in half lengthwise and place both halves on a baking sheet. Spread pizza sauce evenly over each baguette half. Sprinkle shredded mozzarella cheese over the sauce. Top with diced bell peppers, thinly sliced red onion, cherry tomato slices, and sliced black olives. Sprinkle dried oregano, salt, and pepper over the toppings. Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and let it cool for a minute before slicing. Garnish with torn fresh basil leaves. Slice and serve your delicious Veggie French Bread Pizza!

Prep Time: 10 minutes

Cook Time: 15 minutes

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This creamy mushroom soup comes in a mason jar with a spoon on top, making it easy to eat on the go or at home.

Ingredients: 1 cup sliced mushrooms. 1/2 onion, finely chopped. 1 clove garlic, minced. 2 cups vegetable broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a saucepan, saut the onions and garlic until translucent. Add sliced mushrooms and cook until they release their juices. Pour in vegetable broth and bring to a simmer for 10 minutes. Use a blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper. Pour the soup into a mason jar and garnish with fresh parsley. Place a spoon on top of the jar filled with soup for serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

suanjaya kencut

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It's easy and cheap to make yogurt at home. You can make fresh, creamy yogurt at home with just two things.

Ingredients: 4 cups of milk whole or 2% preferred. 2 tablespoons of plain yogurt with live active cultures.

Instructions: In a saucepan, heat the milk over medium-low heat until it reaches 180F 82C. To keep from burning, stir often. Take the milk off the heat and let it cool down to about 43F 110C. Two tablespoons of plain yogurt and two tablespoons of the cooled milk should be mixed together in a small bowl. Mix things together well. Add the yogurt-milk mix back to the rest of the cooled milk and stir it in well. The milk mixture should be put into a clean container or a yogurt maker. Cover the jar with plastic wrap or the lid. Put the jar somewhere warm and draft-free, like a yogurt maker or an oven with the light on. Let the yogurt sit out for 6 to 8 hours, or until it's the thickness and sourness you like. After the yogurt has set, put it in the fridge for at least 4 hours to cool down and get even thicker. Enjoy the yogurt you made yourself, either plain or with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 480 minutes

the walker lela foundation

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This Instant Pot recipe makes chicken thighs that are soft and juicy and are covered in a garlic sauce that is so creamy it's heaven. Ideal for a quick and simple dinner during the week that is full of flavor.

Ingredients: 6 chicken thighs, bone-in, skin-on. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 2 tablespoons grated Parmesan cheese. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 tablespoon cornstarch optional, for thickening.

Instructions: Season chicken thighs with salt and pepper. Set Instant Pot to saut mode, add olive oil, and brown chicken thighs on both sides. Remove and set aside. Add minced garlic to the pot and saut until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Return chicken thighs to the pot. Close and lock the lid, set to high pressure for 10 minutes. Once cooking is complete, do a quick pressure release. Remove chicken thighs and set aside. Switch Instant Pot to saut mode again. Pour in heavy cream, Parmesan cheese, dried thyme, and dried rosemary. Cook until sauce thickens slightly. If desired, mix cornstarch with a little water to create a slurry, then add to the sauce to thicken further. Return chicken thighs to the pot and coat with the creamy garlic sauce. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

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