Serial Matrix

frog vle - argaret clark aquatic center - kacey meg - tennisschool nossik versteeg - murrumbateman pharmacy medical

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This no-churn ice cream recipe is delicious because it combines the cool taste of peppermint with the richness of chocolate cookies. It's simple to make and great for any event!

Ingredients: 2 cups heavy whipping cream. 14 oz sweetened condensed milk. 1 teaspoon peppermint extract. 1 cup crushed peppermint candies. 1 cup crushed chocolate sandwich cookies.

Instructions: In a large mixing bowl, whip the heavy whipping cream until stiff peaks form. Gently fold in the sweetened condensed milk and peppermint extract until well combined. Add crushed peppermint candies and crushed chocolate sandwich cookies, and fold gently until evenly distributed. Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Sprinkle extra crushed peppermint candies and cookies on top if desired. Cover the container with plastic wrap or lid and freeze for at least 6 hours or overnight until firm. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

carmel drama club

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Indulge in a delightful seafood pasta dish, perfectly paired with a crisp dry white wine. This recipe combines the flavors of fresh seafood with aromatic garlic, olive oil, and a splash of white wine for a deliciously light and satisfying meal.

Ingredients: 1 lb linguine pasta. 1 lb mixed seafood shrimp, scallops, mussels, clams. 4 cloves garlic, minced. 1/4 cup extra virgin olive oil. 1/2 cup dry white wine. 1/4 cup fresh parsley, chopped. Salt and black pepper to taste. Red pepper flakes optional.

Instructions: Cook linguine according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add mixed seafood to the skillet and cook until just opaque, about 2-3 minutes. Pour in white wine and simmer for another 2-3 minutes until seafood is fully cooked and wine has reduced slightly. Add cooked linguine to the skillet and toss with seafood mixture until well combined. Season with salt, black pepper, and red pepper flakes if desired. Stir in chopped parsley. Serve immediately, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Click Boost

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These Chicken Guacamole Lettuce Wraps are a low-carb, healthy, and delicious keto-friendly meal option. They're packed with flavor from the creamy avocado, juicy chicken, and fresh vegetables, making them a satisfying and nutritious choice.

Ingredients: 1 lb chicken breast, cooked and shredded. 2 ripe avocados, mashed. 1/4 cup diced red onion. 1/4 cup diced tomato. 1/4 cup chopped cilantro. 2 tbsp lime juice. Salt and pepper to taste. 8 large lettuce leaves such as romaine or butter lettuce.

Instructions: Shred the chicken and mash the avocado together in a bowl. Dice the tomato, red onion, cilantro, lime juice, salt, and pepper. Mix well. Put some of the chicken guacamole mix on top of each lettuce leaf. If you need to, use toothpicks to hold the lettuce around the filling in place. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

suanjaya kencut

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This simple rice recipe for the slow cooker is great for days when you are busy and don't want to cook. Every time, the rice is fluffy and cooked just right.

Ingredients: 2 cups long grain white rice. 4 cups water. 1 tablespoon butter or olive oil. Salt to taste optional.

Instructions: Run cold water over the rice until the water is clear. The rice, water, butter or olive oil, and salt if using should all be put in the slow cooker. Cover and cook on low for two to three hours or high for one to two hours, or until the rice is soft and the liquid is gone. Before you serve, use a fork to fluff up the rice.

Prep Time: 5 minutes

Cook Time: 120-180

Fencing Society of Oakland University

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Fresh ginger, garlic, and a savory broth give this Asian-style chicken noodle soup a lot of flavor. Putting it together is very easy with the slow cooker, and the flavors can blend while you go about your day.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 8 cups low-sodium chicken broth. 3 carrots, peeled and sliced. 3 stalks celery, sliced. 1 onion, diced. 4 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons hoisin sauce. 1 tablespoon sesame oil. 8 ounces mushrooms, sliced. 8 ounces rice noodles. Salt and pepper to taste. Green onions, chopped, for garnish.

Instructions: Chicken, chicken broth, celery, onions, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, sesame oil, and mushrooms should all be put in a slow cooker. For 6 to 8 hours on low heat or 3 to 4 hours on high heat, cover and cook until the chicken is done and the vegetables are soft. To finish cooking, add the rice noodles and stir them in during the last 30 minutes. Add salt and pepper to the soup to taste after the noodles are done cooking. Serve hot with chopped green onions on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

Direct Lawns

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Combine the rich flavors of baba ganoush and traditional hummus to create a Smokey Baba Ganoush Hummus that's perfect for dipping and spreading. The smokiness from the roasted eggplant adds a unique twist to the classic hummus recipe.

Ingredients: 1 cup roasted eggplant from Baba Ganoush recipe. 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Prepare the roasted eggplant according to the Baba Ganoush recipe from The View from Great Island. Let it cool before using. In a food processor, combine the roasted eggplant, chickpeas, minced garlic, tahini, olive oil, and lemon juice. Add the smoked paprika, salt, and pepper to taste. Blend everything until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning if necessary. Transfer the Smokey Baba Ganoush Hummus to a serving bowl. Garnish with fresh parsley. Serve with pita bread, fresh veggies, or as a dip for your favorite snacks. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

resicai helyismereti honlap

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These taco meatballs are a fun take on regular tacos because they have all the flavors of a taco in small meatballs. They're great for parties, game day snacks, or a quick dinner during the week.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped onion. 1/4 cup chopped cilantro. 1 egg. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. 1/4 tsp garlic powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup salsa.

Instructions: Warm the oven up to 190C 375F. Put the egg, chili powder, cumin, paprika, garlic powder, salt, and pepper in a large bowl. Add the ground beef and mix it in with the breadcrumbs. Mix everything together well. Make meatballs out of the mixture that are about an inch across, and then put them on a baking sheet that has been lined with parchment paper. When the oven is hot, put the meatballs in it and bake them for 20 to 25 minutes, or until they are done and browned. Once the meatballs are done, take them out of the oven and top them with shredded cheddar cheese. Bring it back to the oven and melt the cheese for another two to three minutes. Put chopped green onions and salsa on top of the hot meatballs to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Blue Couch Productions

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A bright and tasty grilled corn medley with fresh herbs, vegetables, and a tangy lime dressing. Great for summer parties and barbecues outside.

Ingredients: 4 ears of corn, husked and cleaned. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 small red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Juice of 1 lime.

Instructions: Preheat the grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until kernels are charred and tender about 10-12 minutes. Remove corn from the grill and let it cool slightly. Using a sharp knife, cut the grilled corn kernels off the cobs. In a large bowl, combine corn kernels, red and yellow bell peppers, red onion, and cilantro. Drizzle lime juice over the mixture and toss gently to combine. Adjust salt and pepper to taste. Serve the grilled corn medley warm as a side dish or topping for grilled meats. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

educ criadora 4 edicao

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This Autumn Wheat Berry + Butternut Squash Salad is a delightful blend of hearty wheat berries, roasted butternut squash, sweet dried cranberries, and crunchy pecans, all brought together with a tangy balsamic vinaigrette. It's the perfect salad to enjoy during the fall season.

Ingredients: 1 cup wheat berries. 2 cups diced butternut squash. 1/2 cup chopped pecans. 1/2 cup dried cranberries. 2 cups baby spinach leaves. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the wheat berries until they are soft. It takes about 45 to 60 minutes most of the time. After draining, set it aside to cool. Start by heating the oven to 400F 200C. Add the diced butternut squash to a bowl and add 1 tablespoon of olive oil. Add salt and pepper to taste. Lay them out in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until they are soft and slightly caramelized. Wait for them to cool down. To make the dressing, mix the honey, salt, pepper, and the rest of the olive oil in a small bowl with a whisk. Cut up the butternut squash, add the chopped pecans, dried cranberries, baby spinach leaves, and crumbled feta cheese to a large salad bowl. Add the dressing to the salad and gently toss to mix everything together. Enjoy the Autumn Wheat Berry + Butternut Squash Salad right away!

Prep Time: 20 minutes

Cook Time: 45 minutes

German Fest

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This Slow-Cooker Southwestern Style Chili is a hearty and flavorful meal perfect for busy days. Packed with protein and veggies, it's a satisfying dish that the whole family will love. Plus, it's so easy to make!

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 red bell pepper, chopped. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup beef broth. 2 cloves garlic, minced. 2 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. 1/2 tsp oregano. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapenos.

Instructions: Cook the ground beef in a pan over medium-low heat until it turns brown. Get rid of extra fat. Put the beef that has been cooked in a slow cooker. Chop up the onion, add the bell pepper, black beans, kidney beans, corn, tomato sauce, beef broth, minced garlic, chili powder, cumin, oregano, salt, and pepper. Make sure to stir everything together well. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add shredded cheese, sour cream, chopped cilantro, and sliced jalapenos on top while it's still hot if you want.

Prep Time: 15 minutes

Cook Time: 360 minutes

phi beta sigma fraternity inc

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Indulge in the rich flavors of chocolate, pistachio, and cherry with this decadent Spumoni Mousse Cake Parfait. Layers of chocolate cake, pistachio mousse, cherry compote, and vanilla whipped cream create a harmonious and delightful dessert.

Ingredients: 1 cup chocolate cake crumbs. 1 cup pistachio mousse. 1 cup cherry compote. 1 cup vanilla whipped cream. 1/2 cup chopped chocolate chunks. Maraschino cherries for garnish.

Instructions: Put crumbs from chocolate cake in the bottom of each parfait glass. On top of the cake crumbs, put a thick layer of pistachio mousse. Put some cherry compote on top of the pistachio mousse. Spread a layer of vanilla whipped cream on top of the fruit sauce. Put small pieces of chocolate on top of the whipped cream. Put more layers on top until the glasses are full. Add some vanilla whipped cream on top and Maraschino cherries on top of that. Put it in the fridge for at least two hours before you serve it. Enjoy the tasty Spumoni Mousse Cake Parfait when it's cold.

Prep Time: 30 minutes

Cook Time: 0 minutes

nightmare studio

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This cheesy potato casserole is a comforting and delicious side dish that pairs perfectly with any meal. Creamy and cheesy with a crispy topping, it's sure to be a hit at potlucks and family dinners.

Ingredients: 2 pounds frozen hash brown potatoes, thawed. 1/2 cup unsalted butter, melted. 1 10.75 ounce can condensed cream of chicken soup. 1 8 ounce container sour cream. 1 small yellow onion, finely chopped. 2 cups shredded sharp cheddar cheese. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups crushed cornflakes cereal. 1/4 cup unsalted butter, melted.

Instructions: Preheat oven to 350 degrees F 175 degrees C. Grease a 9x13-inch baking dish. In a large mixing bowl, combine thawed hash brown potatoes, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and pepper. Mix well. Spread the potato mixture evenly into the prepared baking dish. In another bowl, mix crushed cornflakes with melted butter until well combined. Sprinkle this mixture evenly over the top of the potato mixture. Bake in the preheated oven for 45 to 50 minutes, or until the casserole is hot and bubbly, and the top is golden brown.

Prep Time: 15 minutes

Cook Time: 50 minutes

taberna pikapote

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This Garlic Olive Oil Pasta with Parsley and Toasted Pine Nuts is a simple yet flavorful dish that comes together quickly. The combination of garlic-infused olive oil, nutty pine nuts, and fresh parsley creates a deliciously satisfying meal. Perfect for a quick weeknight dinner or a cozy weekend indulgence.

Ingredients: 8 oz spaghetti. 4 cloves garlic, minced. 1/4 cup olive oil. 1/4 cup pine nuts, toasted. 1/4 cup fresh parsley, chopped. Salt to taste. Black pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Put the garlic and olive oil into the pan with the cooked spaghetti. Toss the spaghetti so that the oil and garlic cover it all over. Toast the pine nuts and chop the parsley and add them to the spaghetti. To taste, add salt and black pepper. Add everything to the bowl and mix it well. Take it off the heat and serve right away. You can add grated Parmesan cheese on top if you want to. Have fun!

Prep Time: 10 minutes

Cook Time: 10 minutes

Riiamarii

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Savor the rich and creamy goodness of this dairy-free chocolate fudge. This is a really simple recipe that will satisfy your sweet tooth without requiring any dairy products. It's a hit with everyone and a delightful treat any time of the year, as well as for special occasions.

Ingredients: 2 cups dairy-free chocolate chips. 1/2 cup creamy almond butter. 1/4 cup pure maple syrup. 1/4 cup coconut oil. 1 teaspoon vanilla extract. Pinch of sea salt. Optional toppings: crushed nuts, shredded coconut, or flaky sea salt.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal later. In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Stir in the almond butter, pure maple syrup, vanilla extract, and a pinch of sea salt until the mixture is well combined and creamy. Pour the fudge mixture into the prepared baking pan and spread it evenly. If desired, sprinkle crushed nuts, shredded coconut, or a bit of flaky sea salt on top for added texture and flavor. Refrigerate the fudge for at least 2 hours, or until it's firm and set. Once the fudge is set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and slice it into small squares or rectangles. Serve and enjoy your delicious dairy-free chocolate fudge! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 10 minutes

Cook Time: 2 minutes

adam kerbel

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There is a rich chocolate cake, a creamy peanut butter filling, and a rich peanut butter chocolate ganache frosting on these Chocolate Peanut Butter Buckeye Cupcakes. They are the best treat for peanut butter and chocolate lovers because they are topped with mini peanut butter cups and chocolate sprinkles.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup buttermilk. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup creamy peanut butter. 1/2 cup powdered sugar. 1/4 cup unsalted butter, softened. 1/2 cup semi-sweet chocolate chips. 1/4 cup heavy cream. 1/2 cup powdered sugar for frosting. 1/4 cup unsalted butter for frosting. 1/4 cup unsweetened cocoa powder for frosting. 1/4 cup creamy peanut butter for frosting. 1/4 cup heavy cream for frosting. Mini peanut butter cups for garnish. Chocolate sprinkles for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Fill each cupcake liner about two-thirds full with the batter. In a small bowl, mix together the 1/2 cup of peanut butter and 1/2 cup of powdered sugar until well combined. Drop a small spoonful of the peanut butter mixture onto the center of each cupcake. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the chocolate ganache frosting. In a microwave-safe bowl, combine the 1/2 cup of chocolate chips and 1/4 cup of heavy cream. Microwave in 20-second intervals, stirring between each interval, until the mixture is smooth and well combined. Let it cool slightly. In a separate bowl, beat together the 1/4 cup of softened butter, 1/2 cup of powdered sugar, 1/4 cup of cocoa powder, and 1/4 cup of peanut butter until creamy. Gradually add the chocolate ganache to the peanut butter mixture, beating until the frosting is smooth and fluffy. Once the cupcakes have cooled, frost them generously with the peanut butter chocolate ganache frosting. Garnish each cupcake with a mini peanut butter cup and a sprinkle of chocolate sprinkles. Serve and enjoy your delicious Chocolate Peanut Butter Buckeye Cupcakes!

Prep Time: 30 minutes

Cook Time: 20 minutes

Miss Mackinnon West Street

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A pressure cooker makes it easy to make quick and creamy English porridge. Great for a healthy and hearty breakfast.

Ingredients: 1 cup steel-cut oats. 3 cups water. 1 cup whole milk. 1/2 teaspoon salt. Optional toppings: honey, fresh berries, sliced bananas.

Instructions: Run cold water over the steel-cut oats and let them drain. Put the oats, water, milk, and salt in the pressure cooker. Pressure cook for 10 minutes at high pressure with the lid closed. After you're done, let the pressure drop naturally for 5 minutes. Then, carefully let go of any extra pressure. Take off the lid and stir the oatmeal. If you want, you can add honey, fresh berries, or sliced bananas on top while it's still hot.

Prep Time: 5 minutes

Cook Time: 15 minutes

qualitas medical qualitas

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These Son of a Peach Donut Cupcakes are a delightful fusion of peachy goodness and donut-like texture. They're perfect for satisfying your sweet tooth with a fruity twist!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup peach yogurt. 1/2 cup fresh peach puree. 1 tsp vanilla extract. 1/2 cup diced peaches for filling. 1 cup powdered sugar for glaze. 2-3 tbsp peach juice for glaze. 1/4 cup peach jam for glaze. 1/2 cup crushed pecans optional, for topping. Vegetable oil for frying. Additional powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, eggs, peach yogurt, fresh peach puree, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Fill each cupcake liner about 2/3 full with the batter. Place a teaspoon of diced peaches in the center of each cupcake. Bake for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. While the cupcakes are baking, prepare the glaze by whisking together the powdered sugar, peach juice, and peach jam until smooth. Once the cupcakes are done, let them cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are cool, dip the tops into the peach glaze, allowing the excess to drip off. If desired, sprinkle crushed pecans on top of the glaze. Let the glaze set for a few minutes, then dust the cupcakes with additional powdered sugar. Serve and enjoy your Son of a Peach Donut Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

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