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The Voyage Of Odysseus - Nikander100 - Nol­wenn Re­nard - Sinclair Spotteds - Krishna Melnattur

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Celebrate your patriotism with these STAR USA Patriotic Flag Decorated Sugar Cookies. These cookies are a perfect treat for Independence Day or any patriotic occasion. The combination of red, white, and blue royal icing creates a flag-inspired design, topped with edible stars for an extra touch of flair.

Ingredients: 1 dozen 12 sugar cookies, baked and cooled. 1 cup royal icing. Red food coloring. Blue food coloring. White food coloring. Edible star decorations.

Instructions: Split the royal icing in three equal parts. Add a few drops of red food coloring to one part and mix until the color you want is reached. Add a few drops of blue food coloring to another part and mix until the color you want is reached. Don't color the third part of the royal icing. Pipe thin lines of white royal icing across the top left corner of each cookie to look like the stars on the flag. You can use a piping bag or a small plastic sandwich bag with a small hole cut in one corner. First, pipe horizontal lines of red and white royal icing across the rest of the cookie. Leave the bottom right corner empty so that you can add the blue section. In the bottom right corner of the cookie, pipe a rectangle of blue royal icing. Put edible star decorations on the blue icing while it is still wet. Let the cookies dry and set all the way before you serve them or package them.

Prep Time: 30 minutes

Cook Time: 15 minutes

Art Eye Candy Workshops

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This Chicken Salad Sandwich with Cranberries, Apples, and Pecans is a delightful combination of sweet and savory flavors, perfect for a light lunch or picnic.

Ingredients: 2 cups cooked chicken, diced. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/2 cup diced apple. 1/2 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. 8 slices whole wheat bread. Lettuce leaves, for serving.

Instructions: Diced chicken, dried cranberries, chopped pecans, diced apple, mayonnaise, Dijon mustard, and lemon juice should all be put in a large bowl. Add pepper and salt to taste. Mix the ingredients together until they are well mixed. Cover 4 pieces of whole wheat bread with the chicken salad mixture. Add the rest of the bread slices and lettuce leaves on top. Serve the sandwiches by cutting them in half.

Prep Time: 15 minutes

Cook Time: 0 minutes

Hildan Student Council

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This delicious vegan pasta dish combines tender roasted cauliflower with a creamy hummus sauce for a flavorful and satisfying meal. It's easy to make and packed with plant-based goodness.

Ingredients: 1 medium head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and black pepper, to taste. 8 ounces pasta such as penne or fusilli. 1 cup hummus. 1/4 cup almond milk or any plant-based milk of choice. 2 cloves garlic, minced. Juice of 1 lemon. 1/4 teaspoon red pepper flakes. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Warm the oven up to 425F 220C. Put cauliflower florets on a baking sheet and season them with salt and black pepper. Roast for 20 to 25 minutes, or until soft and slightly browned. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. Put hummus, almond milk, minced garlic, lemon juice, and red pepper flakes in a small saucepan and heat it over medium-low. Mix everything together until it's hot all the way through. Mix the cooked pasta with the hummus sauce and roasted cauliflower until it is well covered. Serve hot with chopped parsley on top. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Our Home Solutions

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These burgers are great for parties and everyone loves them! They're juicy, tasty, and simple to make, so they'll be a hit at your next get-together. Add the toppings you like, and then enjoy.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced pickles. 1/4 cup ketchup. 1/4 cup mustard. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Put ground beef, breadcrumbs, diced onion, diced pickles, ketchup, and mustard in a bowl. Add pepper and salt to taste. Split the mixture in half and shape each half into a burger patty. Warm up the grill or pan on the stove by setting it on medium-high heat. Put the burger patties on the grill or pan and cook them for four to five minutes on each side, or until they're done the way you like them. Add a slice of cheddar cheese to each patty and cover it for the last minute of cooking to melt the cheese. You can grill or toast the hamburger buns until they are lightly browned. Stack the burgers by putting tomato slices and lettuce leaves on the bottom bun, then the cheese-topped burger patty, and finally the top bun. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Garderie Tunneys Daycare

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With its flavors of tequila, pineapple, and lime, this tropical cocktail is perfect for sipping by the pool or on the beach.

Ingredients: 1.5 oz tequila. 0.5 oz triple sec. 0.75 oz lime juice. 2 oz pineapple juice. 0.5 oz simple syrup. Club soda, to top. Pineapple slice and cherry, for garnish.

Instructions: Ice should be added to a shaker. Add the tequila, triple sec, lime juice, pineapple juice, and simple syrup. Add ice to a highball glass and shake the drink well. Then, strain it into the glass. Add club soda on top. Put a pineapple slice and a cherry on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Communaut S Chr Tiennes De Base Wallonie Et Bruxelles

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A tasty change from the usual Eggs Benedict is Eggs Benedict Florentine with a rich Creamy Butter Sauce. With perfectly poached eggs, sauted spinach, and Canadian bacon smothered in a rich and velvety butter sauce, this is a breakfast or brunch dish that will definitely impress.

Ingredients: 4 large eggs. 2 English muffins, split and toasted. 2 cups fresh spinach, chopped. 4 slices Canadian bacon. 1 tablespoon white vinegar. Salt and black pepper to taste. For the Creamy Butter Sauce:. 2 egg yolks. 1 tablespoon lemon juice. 1/2 cup unsalted butter, melted. Pinch of cayenne pepper. Salt to taste. Chopped fresh chives for garnish.

Instructions: In a large pot, bring water to a gentle simmer. Add the white vinegar and a pinch of salt. Poach the eggs one at a time by cracking each egg into a small bowl and gently sliding it into the simmering water. Cook for 3-4 minutes for a soft poached egg with a runny yolk. Remove with a slotted spoon and drain on paper towels. While poaching eggs, prepare the Creamy Butter Sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice over a double boiler until the mixture thickens, about 2-3 minutes. Slowly drizzle in the melted butter while continuing to whisk until the sauce is creamy and smooth. Season with cayenne pepper and salt. Remove from heat and keep warm. In a separate pan, quickly saut the chopped spinach until wilted. Season with salt and black pepper. To assemble, place a slice of Canadian bacon on each toasted English muffin half, followed by a portion of sauted spinach. Top with a poached egg. Spoon the creamy butter sauce generously over the eggs. Garnish with chopped fresh chives. Serve immediately and enjoy your Eggs Benedict Florentine with Creamy Butter Sauce!

Prep Time: 20 minutes

Cook Time: 15 minutes

elinor nash writing lark

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The tasty pasta dish Creamy Chicken Riggies comes from Utica, New York. It has soft chicken, bright bell peppers, and hot cherry peppers in a smooth tomato sauce that is served over rigatoni pasta.

Ingredients: 1 lb rigatoni pasta. 2 tbsp olive oil. 1 lb boneless, skinless chicken breast, diced. Salt and pepper to taste. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup sliced mushrooms. 1 can 14.5 oz crushed tomatoes. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/2 cup sliced hot cherry peppers. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook the rigatoni. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. Add the chicken dices to the pan and season with salt and pepper. This should take about 5 to 7 minutes. Cook until browned and done. Take the chicken out of the pan and set it aside. Put the mushrooms, onion, garlic, bell pepper, and onion in the same pan. It will take about 5 minutes of cooking until the vegetables are soft. Add the heavy cream and crushed tomatoes and mix well. Bring to a low boil. Put the cooked chicken back in the pan with the hot cherry peppers and Parmesan cheese. Mix everything together well, and cook for another two to three minutes, until everything is hot and the sauce is smooth. Put the creamy chicken mix on top of rigatoni pasta that has been cooked. Add chopped fresh parsley as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Ath Rail

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Indulge in the rich and decadent flavors of Tiramisu with these luscious Tiramisu Crepes. Filled with a creamy mascarpone mixture and drizzled with coffee liqueur, they are the perfect dessert or breakfast treat.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups whole milk. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 2 tablespoons brewed espresso or strong coffee. 2 tablespoons coffee liqueur optional. 8 ounces mascarpone cheese. 1/4 cup powdered sugar. 1/2 teaspoon cocoa powder for dusting. Whipped cream for garnish. Chocolate shavings for garnish. Cocoa powder for garnish.

Instructions: In a mixing bowl, whisk together the flour, cocoa powder, sugar, and salt. In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth. Heat a non-stick skillet over medium-low heat and lightly grease it with butter or oil. Pour a small amount of crepe batter into the skillet, swirling it around to create a thin, even layer. Cook for about 2 minutes or until the edges start to lift and the bottom is lightly browned. Flip and cook the other side for another 1-2 minutes. Repeat this process with the remaining batter, stacking the crepes on a plate as you go. In a small bowl, combine the brewed espresso and coffee liqueur if using. In another bowl, mix the mascarpone cheese and powdered sugar until smooth. To assemble, spread a thin layer of the mascarpone mixture onto each crepe. Drizzle with the espresso mixture. Fold the crepes in half, then in half again to create a triangle shape. Dust the tiramisu crepes with cocoa powder and garnish with whipped cream, chocolate shavings, and additional cocoa powder. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

spicysushi

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A refreshing Vietnamese noodle salad featuring tender lemongrass-marinated chicken served over a bed of rice vermicelli noodles and crisp vegetables, topped with fragrant herbs and crunchy peanuts.

Ingredients: 2 lemongrass stalks, finely minced. 3 cloves garlic, minced. 2 tablespoons fish sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 pound chicken breast, thinly sliced. 8 ounces rice vermicelli noodles. 1 cup shredded carrots. 1 cup cucumber, thinly sliced. 1 cup bean sprouts. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh cilantro leaves. 1/4 cup chopped roasted peanuts. Lime wedges, for serving.

Instructions: In a bowl, mix together minced lemongrass, garlic, fish sauce, soy sauce, honey, sesame oil, and vegetable oil to make the marinade. Add sliced chicken breast to the marinade and let it marinate for at least 30 minutes. Cook rice vermicelli noodles according to package instructions, then drain and rinse with cold water. Set aside. Heat a grill or grill pan over medium-high heat. Grill the marinated chicken slices until cooked through, about 4-5 minutes per side. In a large bowl, combine cooked rice vermicelli noodles, shredded carrots, sliced cucumber, bean sprouts, mint leaves, and cilantro leaves. Divide the noodle mixture into serving bowls, top with grilled lemongrass chicken slices, and sprinkle with chopped roasted peanuts. Serve with lime wedges on the side for squeezing over the salad.

Prep Time: 45 minutes

Cook Time: 10 minutes

Three Oak Violets

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Mother's Chocolate Strudel Tart is a delightful pastry filled with rich chocolate chips, crunchy nuts, and sweet brown sugar. It's a perfect treat to indulge in with a cup of coffee or tea.

Ingredients: 1 sheet puff pastry. 1 cup chocolate chips. 1/2 cup chopped nuts walnuts or almonds. 1/4 cup brown sugar. 1 egg, beaten for egg wash.

Instructions: Warm the oven up to 190C 375F. If you buy puff pastry frozen, follow the directions on the package to thaw it. Spread some flour on a surface and roll out the puff pastry into a rectangle shape. Spread out the brown sugar, chocolate chips, and chopped nuts on top of the pastry. Roll the dough into a log shape starting at one edge. Roll out the dough and place it seam side down on a baking sheet lined with parchment paper. For a shiny finish, brush the egg wash over the top of the pastry. After the oven is hot, bake for 25 to 30 minutes, or until golden brown and crispy. Allow the strudel tart to cool a little before cutting it into pieces and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

kofa high school

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Savor a guilt-free, dairy- and grain-free deep dish paleo cookie. This treat is ideal for meeting your sweet tooth without deviating from your paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/4 cup pure maple syrup. 1/4 cup coconut oil, melted. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup dark chocolate chips. 1/4 cup chopped pecans optional.

Instructions: Preheat your oven to 350F 175C and grease a deep dish pie pan. In a mixing bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt. In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the dark chocolate chips and chopped pecans if using. Press the cookie dough evenly into the greased pie pan. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set. Allow the deep dish paleo cookie to cool for a few minutes before slicing and serving. Enjoy your delicious Paleo treat!

Prep Time: 10 minutes

Cook Time: 20 minutes

hebrew israelite homeschool

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Delicious homemade pecan cookies filled with creamy vanilla ice cream, creating irresistible ice-cream sandwiches.

Ingredients: 1 cup chopped pecans. 1 cup 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 packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups vanilla ice cream.

Instructions: Warm the oven up to 175F 350C. Place chopped pecans on a baking sheet and toast them in a hot oven for 5 to 7 minutes, or until they smell good. Take it out of the oven and let it cool down. Mix the flour, baking soda, and salt in a small bowl with a whisk. Put away. Place butter, white sugar, and brown sugar in a large bowl and mix them together until they are light and fluffy. The egg and vanilla extract should be added and mixed in well. Slowly add the flour mixture to the wet ingredients and mix them together until they are just barely combined. You can add toasted pecans now. Put the dough in the fridge for at least 30 minutes with the lid on. Warm the oven up to 190C 375F. Put parchment paper on baking sheets. Drop dough by rounded tablespoonfuls onto baking sheets that have been prepared. Leave 2 inches between each cookie. Put it in the oven for 8 to 10 minutes, or until the edges turn golden brown. Let cookies cool all the way down on the baking sheets. Put vanilla ice cream on the flat side of one cookie after it has cooled, then put another cookie on top to make a sandwich. Do it again with the rest of the ice cream and cookies. You can serve them right away or wrap each one in plastic wrap and freeze them to enjoy later.

Prep Time: 45 minutes

Cook Time: 10 minutes

Serve Our Vets

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These 27 totally cool popsicle recipes are a tasty and cool way to beat the heat. There are many fruity tastes and creamy textures, so everyone can find something they like.

Ingredients: 1 cup strawberries, hulled and sliced. 1 cup blueberries. 1 cup raspberries. 1 cup blackberries. 1/4 cup honey. 2 cups coconut water. 1 cup pineapple chunks. 1/2 cup coconut milk. 1/4 cup shredded coconut. 1 cup mango chunks. 1/2 cup orange juice. 1 tablespoon lime juice. 1 tablespoon agave syrup. 1 cup kiwi, peeled and sliced. 1 cup watermelon, cubed. 1 cup cucumber, peeled and sliced. 1/4 cup fresh mint leaves. 2 cups Greek yogurt. 1/4 cup maple syrup. 1/2 cup granola. 1 cup peaches, sliced. 1/4 cup lemon juice. 1/4 cup sugar. 1 cup cherries, pitted. 1 cup pomegranate seeds. 1 cup grapes, halved. 1 cup cantaloupe, cubed.

Instructions: In a blender, puree strawberries with honey. Fill popsicle molds halfway with this mixture. Add blueberries, raspberries, and blackberries to remaining strawberry mixture. Blend until combined. Fill popsicle molds with this mixture. Pour coconut water into popsicle molds, filling them about halfway. Blend pineapple chunks, coconut milk, and shredded coconut until smooth. Fill popsicle molds with this mixture. Combine mango chunks, orange juice, lime juice, and agave syrup in a blender. Fill popsicle molds with this mixture. Layer kiwi slices, watermelon cubes, cucumber slices, and mint leaves in popsicle molds. Fill molds with water and insert sticks. Mix Greek yogurt with maple syrup. Pour mixture into popsicle molds and sprinkle granola on top. Blend peaches, lemon juice, and sugar until smooth. Fill popsicle molds with this mixture. Combine cherries and pomegranate seeds in popsicle molds. Fill molds with water and insert sticks. Arrange grape halves and cantaloupe cubes in popsicle molds. Fill molds with water and insert sticks.

Prep Time: 20 minutes

Cook Time: 0 minutes

1st Class Wellness

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Mushroom Chettinad is a South Indian vegan curry known for its spicy, tangy flavors. This dish combines earthy mushrooms with a rich coconut milk base and aromatic spices.

Ingredients: 300g mushrooms, sliced. 2 onions, finely chopped. 2 tomatoes, chopped. 1 tablespoon ginger-garlic paste. 1 tablespoon coconut oil. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 tablespoon coriander powder. 1 tablespoon red chili powder. 1 teaspoon garam masala. 1 sprig curry leaves. 1 cup coconut milk. Salt to taste. Fresh coriander leaves for garnish.

Instructions: Heat coconut oil in a pan and add mustard seeds and cumin seeds. Let them crackle. Add chopped onions and saut until golden brown. Add ginger-garlic paste and saut until the raw smell disappears. Add chopped tomatoes and cook until they turn mushy. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well. Add sliced mushrooms and cook for 5-7 minutes. Pour in coconut milk and mix everything together. Add garam masala and curry leaves. Simmer for another 5 minutes. Garnish with fresh coriander leaves. Serve hot with rice or roti.

Prep Time: 15 minutes

Cook Time: 25 minutes

Trading For Beginners

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Fried white fish fillets, fresh vegetables, and a tangy lime-garlic sauce make up Fish Tacos ZagLeft, a tasty and crispy taco recipe. This dish is great for a quick and tasty dinner.

Ingredients: 1 lb white fish fillets. 1 cup all-purpose flour. 1 cup cornmeal. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 1 cup buttermilk. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 8 small flour tortillas. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 tbsp lime juice. 1 tsp minced garlic. Vegetable oil for frying.

Instructions: In a bowl, combine flour, cornmeal, paprika, cayenne pepper, salt, and pepper. Dip fish fillets into buttermilk, then coat with the flour mixture. Heat vegetable oil in a pan over medium-high heat. Fry fish fillets until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels. In a small bowl, mix sour cream, mayonnaise, lime juice, and minced garlic to make the sauce. Warm the flour tortillas in a dry skillet or microwave. Assemble tacos by placing a piece of fried fish on each tortilla, then top with lettuce, tomatoes, red onion, and cilantro. Drizzle the sauce over the toppings. Serve immediately and enjoy your Fish Tacos ZagLeft!

Prep Time: 20 minutes

Cook Time: 10 minutes

sekinan archaeology

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This dish takes the unique tastes of ink pasta and pairs them with juicy shrimp, sweet cherry tomatoes, and fragrant garlic for a delicious seafood pasta experience.

Ingredients: 200g ink pasta. 200g shrimps, peeled and deveined. 2 tablespoons olive oil. 4 cloves garlic, minced. 200g cherry tomatoes, halved. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook the ink pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Add shrimps to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Stir in cherry tomatoes and cook for another 2-3 minutes until they start to soften. Add cooked pasta to the skillet and toss to combine. If the pasta seems too dry, add some reserved pasta water to loosen it up. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley. Enjoy your delicious Ink Pasta with Shrimps, Tomatoes and Garlic!

Prep Time: 15 minutes

Cook Time: 15 minutes

Art Eye Candy Workshops

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A creamy and flavorful pumpkin curry soup made with just five ingredients. Perfect for a cozy meal on a chilly day!

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 14 ounces coconut milk. 2 cups vegetable broth. 2 tablespoons red curry paste. 1 tablespoon maple syrup.

Instructions: Pumpkin puree, coconut milk, vegetable broth, red curry paste, and maple syrup should all be put into a slow cooker. Mix everything together well. Turn the heat down to low, cover, and cook for 4 to 6 hours, or until the soup is hot all the way through. If you want, you can serve it hot with cilantro or a dollop of coconut cream on top.

Prep Time: 5 minutes

Cook Time: 240 minutes

Walk the Lines