Search and Rescue Woods

The Talkative Teacher - Topi Dalmata - Icie 2018 - Safety Harbor Seed Library - Junk Rocket

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Delicious and adorable watermelon cake pops with a marbled cake interior and a vibrant green candy coating. Perfect for summer parties or a sweet treat!

Ingredients: 1 box of white cake mix. 1/2 cup unsalted butter, softened. 3 large eggs. 1 cup water. 1 teaspoon vanilla extract. Red and green food coloring. 1 cup cream cheese frosting. Green candy melts. Black decorating gel. Lollipop sticks.

Instructions: Preheat oven to 350F 175C and grease a cake pan. In a large bowl, mix together cake mix, softened butter, eggs, water, and vanilla extract until well combined. Divide the batter in half. Add red food coloring to one half until desired watermelon color is achieved. Add green food coloring to the other half. Pour the red batter into one side of the prepared cake pan and the green batter into the other side. Swirl the colors together gently with a toothpick for a marbled effect. Bake according to the cake mix instructions. Allow the cake to cool completely. Crumble the cooled cake into fine crumbs in a large bowl. Add cream cheese frosting and mix until the mixture can be easily shaped into balls. Shape the mixture into small watermelon-shaped balls and place them on a lined baking sheet. Melt green candy melts according to package instructions. Dip the tip of each lollipop stick into the melted candy and insert it into each cake ball. Dip each cake pop into the melted green candy, ensuring the entire ball is coated. Allow excess candy to drip off. While the candy coating is still wet, use black decorating gel to add watermelon seed details on the cake pops. Allow the cake pops to set completely before serving.

Prep Time: 30 minutes

Cook Time: 25 minutes

Schallemaaj

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There is a tasty bourbon punch that is the perfect mix of bourbon, citrus, and liqueurs, making it a great addition to any party.

Ingredients: 1 cup bourbon. 1/2 cup fresh lemon juice. 1/2 cup simple syrup. 1/2 cup orange liqueur. 1/4 cup maraschino liqueur. 1 cup chilled brewed tea. 1 cup chilled sparkling water. Lemon slices and maraschino cherries, for garnish.

Instructions: In a large pitcher, combine bourbon, lemon juice, simple syrup, orange liqueur, maraschino liqueur, and brewed tea. Stir until well mixed. Refrigerate until chilled, about 1 hour. Just before serving, stir in sparkling water. Serve over ice, garnished with lemon slices and maraschino cherries.

Prep Time: 10 minutes

Cook Time: 0 minutes

William Dobbie

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A warm bowl of chicken noodle soup made at home that is simple to make in the crockpot.

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

Instructions: Put everything in the crockpot together. Set the stove to low and leave it there for 6 to 8 hours. Before you serve, add salt and pepper to taste.

Prep Time: 15 minutes

Cook Time: 360 minutes

TIVERTON FOUR CORNERS FUN RUN

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Tender chicken breasts smothered in a savory French onion sauce and topped with melted Gruyere cheese.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 large onions, thinly sliced. 2 cloves garlic, minced. 1 cup beef broth. 1/2 cup dry white wine. 1 tablespoon Worcestershire sauce. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup shredded Gruyere cheese.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-low heat. After you add the chicken breasts, cook for about 4 minutes on each side until both sides are browned. Take it out of the pan and set it aside. Put the sliced onions in the same pan and cook them for about 15 minutes, until they turn caramelized. Cut up some garlic and add it. Cook for one more minute. Add white wine, Worcestershire sauce, balsamic vinegar, and dried thyme to the pan to deglaze it. It will take about 10 minutes of simmering until the liquid is cut in half. Put the chicken breasts back in the pan and top them with the onion mixture. Place the skillet in an oven that has already been heated and bake for 20 minutes. Take the pan out of the oven, add the chicken, and then sprinkle Gruyere cheese on top. It will take about 5 minutes more of baking until the cheese melts and bubbles. Serve hot, and if you want, top with fresh thyme.

Prep Time: 15 minutes

Cook Time: 40 minutes

Maple Leaf Inn

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A flavorful and protein-packed sandwich featuring baked tofu marinated in a savory peanut sauce, complemented by fresh veggies and whole grain bread.

Ingredients: 1 block firm tofu, pressed and sliced. 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/2 teaspoon garlic powder. 1/4 teaspoon ginger powder. 2 tablespoons chopped peanuts. 4 slices whole grain bread. 1 cup shredded lettuce. 1 medium tomato, sliced. Optional: Sriracha sauce for serving.

Instructions: Preheat oven to 375F 190C. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, and ginger powder to make the marinade. Arrange sliced tofu in a single layer on a baking sheet lined with parchment paper. Pour the marinade over the tofu slices, ensuring they are evenly coated. Sprinkle chopped peanuts on top. Bake tofu in the preheated oven for 20-25 minutes, or until golden brown and slightly crispy. Toast the bread slices until golden brown. To assemble the sandwiches, spread a generous amount of Sriracha sauce if using on one side of each bread slice. Place a layer of shredded lettuce on two slices of bread, followed by tomato slices and baked tofu. Top with the remaining bread slices. Slice the sandwiches in half and serve immediately. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Lt Timing

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Turn your favorite carrot cake into a delightful waffle that's perfect for breakfast or dessert. These carrot cake waffles are loaded with grated carrots, coconut, walnuts, and raisins, and they're a delightful twist on a classic dessert.

Ingredients: 1 cup grated carrots. 1/2 cup all-purpose flour. 1/2 cup grated coconut. 1/4 cup chopped walnuts. 1/4 cup raisins. 1/4 cup brown sugar. 1/2 tsp baking powder. 1/4 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup milk. 1/4 cup vegetable oil. 1 egg. 1/2 tsp vanilla extract. Cooking spray.

Instructions: Follow the directions that came with your waffle iron to get it hot. Grate the carrots, add the all-purpose flour, grated coconut, chopped walnuts, raisins, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt to a bowl. Mix the milk, vegetable oil, egg, and vanilla extract in a different bowl using a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Use a little cooking spray to grease the waffle iron. Place the carrot cake batter on a waffle iron that has already been heated. Follow the waffle iron's directions for cooking until the waffle is golden brown and fully cooked. Take the waffle with the carrot cake off the iron and let it cool down a bit before you serve it. No need to: You can put powdered sugar, cream cheese frosting, or maple syrup on top. Have fun with your tasty carrot cake waffle!

Prep Time: 15 minutes

Cook Time: 5 minutes

Altered Esthetics Film Festival

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This Bacon Ranch Pasta Salad is a delicious and satisfying dish perfect for picnics, potlucks, or as a side dish for any meal. The creamy ranch dressing combined with crispy bacon, tangy cherry tomatoes, and sharp cheddar cheese makes for a flavorful and refreshing pasta salad.

Ingredients: 12 oz rotini pasta. 1 cup ranch dressing. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 1 cup cooked bacon, chopped. 1 cup cherry tomatoes, halved. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook rotini pasta. Run cold water over the drain and rinse. Mix ranch dressing, mayonnaise, and sour cream together in a large bowl until everything is well mixed. Put in the bowl the cooked pasta, cheddar cheese shreds, bacon bits, cherry tomatoes, and green onions. Toss everything together until the dressing covers everything evenly. Add pepper and salt to taste. Put it in the fridge for at least an hour before you serve it. If you want, you can add more chopped bacon and green onions as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Oude Liefde

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Indulge in the rich, nutty flavors of pecan pie with these guilt-free, Paleo-friendly cookies. They're vegan and allergy-free, making them a perfect treat for everyone!

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

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, coconut flour, coconut sugar, baking soda, and salt should all be combined in a big mixing bowl. Pour in the maple syrup, vanilla extract, and melted coconut oil. Stir to form a dough. Gently incorporate the diced pecans into the dough. Shape the dough into cookie-sized rounds with your hands or a cookie scoop, then transfer them to the baking sheet that has been preheated. Using your fingers, slightly flatten each cookie. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. Take out of the oven and allow to cool for a few minutes on the baking sheet, then move to a wire rack to cool down completely. Once cooled, enjoy your guilt-free Paleo Pecan Pie Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

supriya jaya

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You can dip apple slices, carrot sticks, or whole grain crackers in this honey peanut butter dip, which is both tasty and good for you. It's smooth and sweet, and it's full of protein and honey, which itself is sweet.

Ingredients: 1/2 cup natural peanut butter. 1/4 cup honey. 1/4 cup plain Greek yogurt. 1 teaspoon vanilla extract.

Instructions: Put peanut butter, honey, Greek yogurt, and vanilla extract in a bowl and mix them together. Use a whisk to make things smooth and well mixed. Serve right away or put in the fridge to use later.

Prep Time: 5 minutes

Cook Time: 0 minutes

Pondok Pesantren Modern Darus-Sholihin Depok

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Indulge in a guilt-free dessert with this creamy and delicious keto-friendly fresh peach frozen yogurt. Made with wholesome ingredients, it's a perfect treat to satisfy your sweet cravings while sticking to your low-carb diet.

Ingredients: 2 cups frozen peaches. 1 cup full-fat Greek yogurt. 2 tablespoons keto-friendly sweetener such as erythritol or stevia. 1 teaspoon vanilla extract. 1 tablespoon lemon juice.

Instructions: In a food processor or blender, combine frozen peaches, Greek yogurt, sweetener, vanilla extract, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if necessary. Transfer the mixture to a freezer-safe container. Cover and freeze for at least 4 hours or until firm. Before serving, let the frozen yogurt sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Kirtida Kitchen

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This trifle parfait is easy to make and tastes great with its layers of chocolate pudding, whipped cream, and Reese's Peanut Butter Cups. This is a great treat for people who like peanut butter and chocolate.

Ingredients: 2 cups chocolate pudding. 1 cup whipped cream. 1 cup crushed graham crackers. 1 cup Reese's Peanut Butter Cups, chopped. 1/2 cup peanut butter, melted. 1/4 cup chocolate syrup.

Instructions: Crush graham crackers and put them on the bottom of serving glasses. For the top, put chocolate pudding on top of the graham crackers. Spread peanut butter that has been melted over the pudding layer. On top, put chopped Reese's Peanut Butter Cups. Do this again and again until the glasses are full. Add some whipped cream on top. Add chocolate syrup on top. Put it in the fridge for at least an hour before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

Kiriazi Maintenance

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It's the perfect summer treat to enjoy the rich flavor of double chocolate ice cream with the satisfying crunch of roasted peanuts all in a cone.

Ingredients: 1 cup chocolate chips. 2 cups heavy cream. 1 can sweetened condensed milk. 1/4 cup cocoa powder. 1/2 cup roasted peanuts, chopped. 12 chocolate ice cream cones.

Instructions: In a microwave-safe bowl, melt chocolate chips in 30-second intervals until smooth, stirring between each interval. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold in sweetened condensed milk and cocoa powder into the whipped cream until fully combined. Pour melted chocolate into the mixture and fold until evenly distributed. Fold in chopped peanuts. Transfer the mixture into a piping bag or a large ziplock bag with the corner snipped off. Pipe the mixture into the chocolate ice cream cones, filling them to the top. Place filled cones upright in a container and freeze for at least 6 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

The Real Colonel

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Indulge in the comforting flavors of creamy chicken sausage baked pasta, featuring tender pasta coated in a rich marinara and cream sauce, studded with savory chicken sausage slices, and topped with a gooey layer of melted mozzarella and Parmesan cheese.

Ingredients: 8 ounces pasta penne or fusilli work well. 1 tablespoon olive oil. 1 pound chicken sausage, sliced. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon dried Italian herbs. 1 cup marinara sauce. 1 cup heavy cream. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat the oven to 375F 190C. Cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5 minutes. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes. Stir in the dried Italian herbs, marinara sauce, and heavy cream. Bring to a simmer and cook for 5 minutes, stirring occasionally. Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. Transfer the pasta mixture to a greased baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Garnish with fresh parsley before serving, if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Elira Kuka

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This zucchini hummus is a healthy and tasty change from regular hummus. It's smooth and tasty, and you can dip raw vegetables in it or spread it on crackers. It's also raw and vegan, which means it's full of nutrients and enzymes.

Ingredients: 2 medium zucchinis, peeled and chopped. 1/4 cup tahini. 2 cloves garlic, minced. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. Optional: drizzle of olive oil and sprinkle of paprika for garnish.

Instructions: Put the garlic, tahini, olive oil, cumin, salt, and pepper in a food processor and blend them all together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Check the seasoning and make changes if needed. Move to a bowl for serving. Possible: Pour olive oil over the top and add paprika for decoration. You can serve this with crackers or raw vegetable sticks.

Prep Time: 10 minutes

Cook Time: 0 minutes

ICESS 2018

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Real Tacos Al Pastor are a traditional Mexican street food dish that are known for having juicy pork that has been marinated and the right amount of sweet and savory flavors. Soft pork, a spicy chili marinade, and sweet pineapple on the grill are all mixed together in this recipe and served on warm corn tortillas.

Ingredients: 3 lbs pork shoulder, thinly sliced. 3 dried guajillo chilies, stemmed and seeded. 3 dried ancho chilies, stemmed and seeded. 3 cloves garlic, minced. 1 onion, chopped. 1/4 cup white vinegar. 1/4 cup pineapple juice. 1 tsp achiote paste. 1 tsp cumin. 1 tsp oregano. Salt and pepper to taste. 2 tbsp vegetable oil. 1 pineapple, peeled, cored, and sliced. Corn tortillas. Fresh cilantro, chopped. Onion, finely chopped. Lime wedges.

Instructions: Put the guajillo and ancho chilies in a bowl with hot water. Let them soak for 15 minutes. In a blender, mix the pineapple chunks with vinegar, pineapple juice, achiote paste, cumin, oregano, salt, and pepper until the sauce is smooth. Cover the pork with thin slices and put it in a big bowl. Pour the marinade over the pork. Make sure the pork is well covered. Put it in the fridge for at least four hours or overnight with the lid on. Set your grill or a big skillet over medium-high heat to get them hot. Brush the pork slices with vegetable oil and cook them for about two to three minutes on each side, until they're nicely charred and cooked all the way through. Grill the pineapple slices until they have grill marks while the pork is cooking. For about 30 seconds on each side, warm the corn tortillas up on the grill. Put some grilled pork slices on each tortilla, then add some grilled pineapple, chopped cilantro, chopped onion, and a squeeze of fresh lime juice. Enjoy your Real Tacos Al Pastor while they're still hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Bio Seminar

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The Salmon & Wasabi Coleslaw Taquitos are a new take on a traditional Mexican dish. When you wrap flaked salmon with spicy wasabi coleslaw in a crispy tortilla, the flavors explode in a way that will make your mouth water.

Ingredients: 2 cups cooked salmon, flaked. 1 cup coleslaw mix. 2 tablespoons mayonnaise. 1 tablespoon wasabi paste. 1 tablespoon lime juice. Salt and pepper, to taste. 8 small flour tortillas. 1 tablespoon olive oil. Soy sauce, for serving optional. Sesame seeds, for garnish optional.

Instructions: In a mixing bowl, combine the cooked salmon, coleslaw mix, mayonnaise, wasabi paste, lime juice, salt, and pepper. Mix well until everything is evenly combined. Preheat the oven to 375F 190C. Warm the tortillas in the microwave for a few seconds to make them pliable. Place a spoonful of the salmon mixture onto each tortilla and roll them up tightly into taquitos. Brush the taquitos with olive oil and place them seam-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the tortillas are crispy and golden brown. Serve the taquitos with soy sauce for dipping, and garnish with sesame seeds if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

konveksi tas murah jakarta

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It's very simple to make this Slow Cooker Sweet & Tangy Pulled BBQ Chicken, and it tastes great. It's great for days when you're busy and want a tasty meal ready when you get home.

Ingredients: 2 lbs chicken breasts. 1 cup BBQ sauce. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. Put brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Mix them together. Make sure the chicken is evenly covered with the sauce as you pour it over it. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and shreds easily. To make the sauce go with the chicken, shred it with two forks after it's done cooking. For more flavor, let it cook for another 15 to 30 minutes. Have fun! You can put it on buns or rice.

Prep Time: 10 minutes

Cook Time: 240 minutes

Pgmet