Seichiinara Translates

Kinta Selatan - cursillo nederland - ghost experience cym - save briarcliff - funky book designs

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Pitaya Moon Milk is a refreshing and healthy drink that is great for unwinding and relaxing. The bright pink color of pitaya and the smooth texture of coconut milk make for a beautiful sight.

Ingredients: 1 pitaya dragon fruit, peeled and cubed. 1 cup coconut milk. 1 tablespoon honey or agave syrup. 1/2 teaspoon vanilla extract. Pinch of ground cinnamon. Optional: edible flowers for garnish.

Instructions: In a blender, combine the pitaya cubes, coconut milk, honey or agave syrup, vanilla extract, and ground cinnamon. Blend until smooth and creamy. Pour the mixture into a glass. Garnish with edible flowers if desired. Serve chilled and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

americans for a better yesterday

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This pasta dish with Italian sausage, mushrooms, and a creamy vodka sauce is very rich and tasty. This is a rich take on the classic pasta Bolognese dish that is great for a cozy dinner at home.

Ingredients: 8 oz pasta of your choice. 1 tbsp olive oil. 1/2 lb Italian sausage, casings removed. 1 onion, diced. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1/4 cup vodka. 1 cup tomato sauce. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Add diced onion and minced garlic to the skillet. Cook until softened, about 2-3 minutes. Stir in sliced mushrooms and cook until they are tender, about 5 minutes. Pour in vodka and let it cook for 2-3 minutes, allowing the alcohol to evaporate. Stir in tomato sauce and heavy cream. Bring to a simmer and let it cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the sauce. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Sarah Donelan

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The peppery arugula, protein-rich green lentils, and tasty toppings in this Arugula Salad with Green Lentils go very well together. This salad is good for you and filling. You can eat it for lunch or as a side dish for dinner.

Ingredients: 2 cups arugula leaves. 1 cup cooked green lentils. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put the cooked green lentils, cherry tomatoes, red onion, and arugula in a large bowl. Put the extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad and gently toss everything together. Crumble the feta cheese and sprinkle it on top of the salad. Serve right away as a healthy and refreshing salad.

Prep Time: 15 minutes

Cook Time: 10 minutes

Blue Couch Productions

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A flavorful stir-fry with broccoli, mushrooms, and a soy-sesame sauce that is both quick and delicious. Ideal for Monday is Meatless!

Ingredients: 2 cups mushrooms, sliced. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 small onion, thinly sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked rice or noodles for serving.

Instructions: In a small bowl, mix soy sauce, sesame oil, cornstarch, and a pinch of salt and pepper. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add sliced mushrooms, broccoli florets, red bell pepper, and onion to the skillet. Stir-fry for 5-7 minutes until vegetables are tender but still crisp. Pour the sauce mixture over the vegetables and stir well. Cook for an additional 2-3 minutes until the sauce thickens and coats the vegetables. Remove from heat and serve hot over cooked rice or noodles. Garnish with sesame seeds or sliced green onions if desired. Enjoy your Meat Free Monday Mushroom & Broccoli Stir-Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mission Pawsable

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You can enjoy the classic tastes of a BLT sandwich without the meat. In this recipe, savory and smokey eggplant slices are used instead of bacon to make a filling and tasty plant-based meal.

Ingredients: 1 large eggplant, thinly sliced lengthwise. 3 tablespoons soy sauce. 1 tablespoon maple syrup. 1 teaspoon liquid smoke. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 tablespoon olive oil. 8 slices whole grain bread. 1 large ripe tomato, sliced. 4 lettuce leaves. Vegan mayonnaise, to taste. Salt and pepper, to taste.

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Prep Time: 15 minutes

Cook Time: 25 minutes

Great Dane Puppies For Sale in Pennsylvania

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These healthy deviled eggs are a nutritious twist on the classic appetizer. Greek yogurt is used instead of traditional mayonnaise for a lighter and creamier filling.

Ingredients: 6 hard-boiled eggs. 3 tablespoons Greek yogurt. 1 tablespoon Dijon mustard. 1 teaspoon apple cider vinegar. 1/2 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Chopped chives for garnish.

Instructions: Separate the hard-boiled eggs into halves along their length. Remove the yolks with care and put them in a bowl. Use a fork to break up the egg yolks into small pieces. Whisk together the egg yolks and add the Dijon mustard, apple cider vinegar, paprika, salt, and black pepper. Mix until everything is smooth and well mixed. Use a spoon or a piping bag to add the yolk mixture to each half of an egg white. Put chopped chives on top to make it look nice. Put it in the fridge for at least 30 minutes before you serve it. Have fun with your healthy eggs!

Prep Time: 15 minutes

Cook Time: 10 minutes

les excavations richard gosselin

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This lemon chicken recipe with sauce is full of citrus flavor and great for a quick and easy dinner. Every bite of the chicken is irresistible because of the tangy goodness of the marinade.

Ingredients: 4 chicken breasts. 2 lemons, juiced and zested. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon honey. 1 tablespoon soy sauce. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, honey, and soy sauce. Season chicken breasts with salt and pepper on both sides. Place chicken breasts in a baking dish and pour the lemon sauce over them. Marinate for at least 30 minutes in the refrigerator. Preheat oven to 375F 190C. Bake chicken for 25-30 minutes or until cooked through, basting occasionally with the sauce. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

okiciyap food pantry

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Slow Cooker Caramelized Chicken is a delightful blend of sweet and savory flavors. The tender chicken thighs simmer in a rich caramelized sauce, making it a perfect dish for a cozy dinner. Plus, it's incredibly easy to prepare in the slow cooker!

Ingredients: 1.5 lbs boneless, skinless chicken thighs. 1/2 cup brown sugar. 1/4 cup soy sauce. 1/4 cup ketchup. 3 cloves garlic, minced. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon crushed red pepper flakes. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and green onions for garnish optional.

Instructions: Place chicken thighs in the slow cooker. In a bowl, mix together brown sugar, soy sauce, ketchup, garlic, basil, oregano, red pepper flakes, salt, and pepper. Pour the mixture over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. In a small bowl, mix cornstarch and water until smooth. Stir the mixture into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Serve the caramelized chicken over rice or noodles, garnished with sesame seeds and green onions if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Skulptura

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This sweet potato casserole made in an air fryer is a tasty and crunchy side dish that goes well with any meal. Seasoned just right, the sweet potatoes are topped with gooey Gouda cheese, and the flavors go so well together.

Ingredients: 4 medium sweet potatoes, peeled and sliced into rounds. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1 cup grated Gouda cheese. 1/4 cup chopped fresh parsley.

Instructions: Get your Air Fryer ready by heating it up to 190C 375F. Add the sweet potato rounds to a large bowl. Add the olive oil, paprika, garlic powder, dried thyme, salt, and pepper. Toss the potatoes until they are well covered. Spread out the seasoned sweet potato rounds in the Air Fryer basket so that they don't touch each other. Turn the rounds of sweet potato over every 15 to 18 minutes until they are golden brown and crispy. Put the grated Gouda cheese on top of the cooked sweet potatoes and cook for another two to three minutes, until the cheese melts and bubbles. Take the zoete aardappelschotel out of the air fryer and add chopped fresh parsley on top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

grants pass civil air patrol

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Indulge in the rich and delicious flavors of peanut butter, chocolate, and coffee with this Peanut Butter Chocolate Coffee Smoothie. It's a perfect pick-me-up for mornings or a delightful treat any time of the day.

Ingredients: 1 banana. 2 tablespoons peanut butter. 1 tablespoon cocoa powder. 1 cup cold brewed coffee. 1/2 cup milk or non-dairy milk. 1 tablespoon honey optional. 1 cup ice cubes.

Instructions: Cut the banana into slices. Put the peanut butter, cocoa powder, cold brewed coffee, milk, and honey if using in a blender. Put the ice cubes into the blender. Mix until it's creamy and smooth. Get a glass and enjoy the smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

imua lower puna

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Enjoy the delightful combination of bacon and eggs in these adorable cake pops! Perfect for breakfast lovers and a fun twist on traditional cake pops.

Ingredients: 1 box of cake mix flavor of your choice. 1/2 cup frosting. 1 cup cooked and crumbled bacon. 1/2 cup cooked and chopped eggs. 2 cups chocolate candy melts. Cake pop sticks. Sprinkles for decoration.

Instructions: Bake the cake according to package instructions and let it cool completely. Crumble the cooled cake into a large bowl. Add frosting to the crumbled cake and mix until well combined. Fold in the crumbled bacon and chopped eggs into the cake mixture. Shape the mixture into small cake balls and place them on a lined baking sheet. Insert a cake pop stick into each ball and freeze for 30 minutes. Melt the chocolate candy melts in a microwave-safe bowl according to package instructions. Dip each cake pop into the melted chocolate, coating it evenly. Allow excess chocolate to drip off. Decorate with sprinkles while the chocolate is still wet. Place the decorated cake pops back on the lined baking sheet to set. Repeat for all cake pops and let them cool completely before serving.

Prep Time: 45 minutes

Cook Time: 15 minutes

ASG Plumbing

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A cool and crunchy Asian-style quinoa salad with lots of colorful vegetables and a tasty sesame-ginger dressing.

Ingredients: 1 cup quinoa, cooked and cooled. 1 cup red cabbage, thinly sliced. 1 cup carrots, julienned. 1 red bell pepper, thinly sliced. 1/2 cup edamame, shelled. 1/4 cup green onions, chopped. 1/4 cup cilantro, chopped. 1/4 cup almonds, sliced. 1 tablespoon sesame seeds.

Instructions: In a large bowl, combine quinoa, red cabbage, carrots, red bell pepper, edamame, green onions, cilantro, almonds, and sesame seeds. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the quinoa mixture and toss until everything is well coated. Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors. Garnish with additional cilantro, green onions, and sesame seeds if desired before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

shulincc

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Experience the warmth and flavor of Canada with this delightful Canadian Maple Coffee recipe. Made with Kicking Horse Coffee and pure Canadian maple syrup, it's a sweet and comforting drink that's perfect for chilly mornings or anytime you crave a taste of Canada.

Ingredients: 1 cup of Kicking Horse Coffee beans. 2 tablespoons of pure Canadian maple syrup. 1/4 cup of whole milk. 1/4 teaspoon of ground cinnamon. Whipped cream optional. Maple leaf-shaped garnish optional.

Instructions: First, grind the Kicking Horse Coffee beans until they are the coarseness you want. Use your favorite method French press, drip, or espresso machine to make a strong cup of coffee. Put the whole milk in a small saucepan and heat it over low heat while the coffee cooks. Watch out that it doesn't boil. Pour warm milk into a bowl and add pure Canadian maple syrup. Mix the sauce well. Take it off the heat. Before adding the milk with maple syrup, pour the brewed coffee into a large mug. Mix everything together slowly. Add a little ground cinnamon to the coffee to make it taste even better. For a truly Canadian touch, you can add whipped cream and a maple leaf-shaped garnish to the top of your Canadian Maple Coffee if you'd like. Warm up with a cup of Canadian comfort food while it's still hot.

Prep Time: 5 minutes

Cook Time: 5 minutes

Grad Sevnica

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A delightful and healthy salad featuring the crunch of broccoli, the sweetness of cranberries, and the nuttiness of pecans, all brought together with a creamy dressing.

Ingredients: 4 cups broccoli florets. 1/2 cup dried cranberries. 1/2 cup chopped red onion. 1/2 cup chopped pecans. 1/2 cup mayonnaise. 2 tablespoons white wine vinegar. 2 tablespoons honey. Salt and pepper to taste.

Instructions: The broccoli florets, dried cranberries, chopped red onion, and chopped pecans should all be put in a large bowl together. Whisk the honey, white wine vinegar, and mayonnaise together in a different small bowl until everything is well mixed. Add the dressing to the broccoli mixture and mix it all around. Add pepper and salt to taste. To let the flavors blend, cover and put in the fridge for at least 30 minutes before serving. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

andy karlovac

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The flavor of fresh herbs, zesty lemon, and savory garlic abound in this Paleo-friendly recipe for Lemon Garlic Chicken Thighs. This dish is great for entertaining guests or serving as a weeknight supper because it is simple but delicious.

Ingredients: 6 bone-in, skin-on chicken thighs. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. Zest and juice of 1 lemon. Salt and black pepper, to taste.

Instructions: Set the oven's temperature to 400F, or 200C. Combine olive oil, chopped rosemary, minced garlic, lemon zest, lemon juice, salt, and black pepper in a small bowl. After putting the chicken thighs in a baking dish, cover them with the lemon-garlic mixture, making sure to coat every piece equally. Roast for 30 to 35 minutes in a preheated oven, or until the chicken is thoroughly cooked and the skin is crispy and golden brown. When it's finished, take it out of the oven and give it some time to rest before serving. If desired, garnish with extra lemon slices and fresh rosemary. Savor your Lemon Garlic Chicken Thighs with Paleo diet!

Prep Time: 10 minutes

Cook Time: 35 minutes

pixelos

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A hearty and tasty soup that tastes like cheesy tacos. A tasty twist on traditional taco flavors that's great for a cozy night in or having people over.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz diced tomatoes. 1 packet taco seasoning. 4 cups chicken broth. 1 cup shredded cheddar cheese. 1/2 cup sour cream. Tortilla chips for serving. Fresh cilantro for garnish.

Instructions: Over medium-low heat, brown the ground beef in a large pot. Dice the onion, bell pepper, and garlic. Make sure the vegetables are soft. Season with tacos and add the black beans, corn, diced tomatoes, and stir them in. Add the chicken broth and slowly bring the soup to a boil. Let the flavors blend for 15 to 20 minutes. Add the crumbled cheddar cheese and mix it in until it melts and is smooth. Cover the soup with sour cream and serve it hot. Add crushed tortilla chips and fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

river valley equestrian

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This Instant Pot brown rice recipe makes rice that is light, fluffy, and cooked just right in 22 minutes. Adding olive oil and salt makes it taste better and makes it a tasty, easy-to-make side dish.

Ingredients: 1 cup brown rice. 2 cups water. 1 tablespoon olive oil. 1/2 teaspoon salt.

Instructions: Run cold water over the brown rice until the water is clear. Put the rinsed brown rice, water, olive oil, and salt in the Instant Pot. Close the lid on the Instant Pot and turn the valve so that it seals. To cook on high pressure for 22 minutes, choose "Manual" or "Pressure Cook" mode and set the timer. After the food is done cooking, let the pressure drop naturally for 10 minutes. Then, carefully move the valve to the venting position to get rid of any remaining pressure. Open the lid, use a fork to fluff up the rice, and let it sit for a few minutes without the lid on to cool down a bit. Brown rice that is light and fluffy is a great side dish.

Prep Time: 5 minutes

Cook Time: 22 minutes

Cool 97.5