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Citrus Junos London - Extreme Tree Service - coreanico - TEDxScrantonWomen - haagen daz siberians

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Enjoy the crispy goodness of spicy oven-fried chicken with a perfect blend of herbs and spices. This recipe delivers a kick of heat without the deep frying.

Ingredients: 4 chicken thighs. 1 cup buttermilk. 1 cup breadcrumbs. 1/2 cup flour. 2 teaspoons paprika. 1 teaspoon cayenne pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup melted butter.

Instructions: For at least an hour, soak chicken thighs in buttermilk. Get the oven ready by heating it up to 400F 200C. Put flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper in a bowl and mix them together. Coat each chicken thigh that has been marinated evenly with the breadcrumb mixture. On a baking sheet, put chicken thighs that have been coated. Then, drizzle them with melted butter. After the oven is hot, bake for 40 to 45 minutes, or until golden brown and crispy. Take it out of the oven and let it sit for five minutes before you serve it.

Prep Time: 70 minutes

Cook Time: 45 minutes

Really Cheap Car Insurance

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A refreshing and fragrant cocktail featuring the delicate sweetness of Asian pear and the herbal aroma of fresh rosemary, balanced with honey and sparkling water.

Ingredients: 1 Asian pear, peeled, cored, and diced. 2 sprigs fresh rosemary. 1/4 cup honey. 1/4 cup water. 1 bottle sparkling water or club soda. Ice cubes.

Instructions: Diced Asian pear, rosemary sprigs, honey, and water should all be put in a small saucepan. Over medium-low heat, bring to a simmer and cook for 5 to 7 minutes, until the pears are soft and the flavors blend. Take it off the heat and let it cool down all the way. Put the mixture through a fine mesh sieve and press down on the solids to get all the liquid out. Pour the strained pear and rosemary syrup into glasses that have ice cubes in them until they are about half full. Add club soda or sparkling water on top, and stir gently to mix. Add more rosemary sprigs as a garnish and serve right away.

Prep Time: 10 minutes

Cook Time: 5 minutes

Decorum Smooths

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A delicious and satisfying Paleo breakfast or brunch option that's low in FODMAPs and perfect for those with IBS. This sweet potato hash is hearty, flavorful, and easy to make.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 pound ground beef. 1 bell pepper, diced. 1 zucchini, diced. 1/2 red onion, diced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally until they start to soften and turn golden brown. Add the ground beef to the skillet and cook until it's browned and cooked through, breaking it apart as it cooks. Stir in the diced bell pepper, zucchini, and red onion. Cook for an additional 5-7 minutes until the vegetables are tender. Season the mixture with paprika, cumin, salt, and pepper. Stir to combine and let it cook for a few more minutes to meld the flavors. Serve the Paleo Sweet Potato Hash hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

Iroko Nuevo

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These flourless chocolate peanut butter blondies are a delightful combination of rich peanut butter flavor and decadent chocolate chips. They are easy to make and perfect for those following a gluten-free diet.

Ingredients: 1 cup creamy peanut butter. 1/2 cup honey or maple syrup. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips semi-sweet or dark.

Instructions: Start by heating the oven to 350F 175C. Put the peanut butter, honey or maple syrup, egg, vanilla extract, baking soda, and salt in a large bowl. Mix until everything is smooth and well mixed. Add the chocolate chips and mix them in until they are spread out evenly in the batter. Use a spatula to smooth the top of the batter in an 8x8-inch baking dish that has been greased. In a hot oven, bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let the blondies cool all the way in the pan before cutting them into pieces and serving them.

Prep Time: 10 minutes

Cook Time: 25 minutes

Dukes Baseball

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These zucchini fritters are crispy on the outside, tender on the inside, and perfect for gluten-free appetizers.

Ingredients: 2 medium zucchinis, grated. 1/2 cup gluten-free flour. 2 eggs. 1/4 cup chopped fresh herbs such as parsley or basil. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tbsp olive oil for frying.

Instructions: Put grated zucchini on a clean kitchen towel and squeeze out as much water as you can. Put zucchini, gluten-free flour, eggs, herbs, Parmesan cheese, salt, and pepper in a bowl. Set a pan on medium heat and add the olive oil. Using the back of the spoon, drop spoonfuls of the zucchini mixture into the pan and flatten them a bit. Each side should be cooked for three to four minutes until it is golden brown and crispy. Move the fritters to a plate lined with paper towels to drain off the extra oil. Put it out hot with your favorite sauce to dip it in.

Prep Time: 15 minutes

Cook Time: 10 minutes

Hungry Crow

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Indulge in the perfect combination of tart cranberries, creamy vegan Nutella, and sweet white chocolate chips in these decadent vegan cookies.

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/2 cup vegan Nutella spread. 1 flax egg 1 tablespoon ground flaxseed meal + 3 tablespoons water. 1 teaspoon vanilla extract. 1/2 cup dried cranberries. 1/2 cup vegan white chocolate chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by mixing ground flaxseed meal with water. Let it sit for 5 minutes to thicken. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Add the vegan Nutella, flax egg, and vanilla extract to the creamed mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in dried cranberries and vegan white chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Strawberry Crest High School Counseling Department

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These smoky BBQ pork ribs have a savory dry rub and a tangy braising liquid that make the flavors pop. These ribs are a real barbecue treat because they are so tender and have a crust that has caramelized.

Ingredients: 2 racks of pork ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 teaspoon black pepper. 1 teaspoon salt. 1 cup apple cider vinegar. 1 cup water. 1/2 cup ketchup. 1/4 cup Worcestershire sauce. 2 tablespoons Dijon mustard.

Instructions: Combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create the dry rub. Rub the mixture generously over both sides of the pork ribs and let them marinate for at least 1 hour, or overnight for enhanced flavor. Preheat your grill or smoker to 225F 107C. Place the ribs on the grill and smoke for 3 hours, maintaining a steady temperature. In a saucepan, combine apple cider vinegar, water, ketchup, Worcestershire sauce, and Dijon mustard to create the braising liquid. After smoking, transfer the ribs to a deep baking dish and pour the braising liquid over them. Cover the dish tightly with foil and braise the ribs in a preheated oven at 325F 163C for 2 hours. Remove the foil and return the ribs to the grill for an additional 30 minutes, basting with the braising liquid every 10 minutes. Once the ribs are caramelized and tender, remove them from the grill and let them rest for 10 minutes before slicing. Serve the smoky BBQ pork ribs with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 330 minutes

Flandry Dogs

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Easy to make and good for you, this Hardboiled Egg and Avocado Bowl is great for breakfast or a light lunch. It makes you feel full and gives you energy because it's full of protein and healthy fats.

Ingredients: 2 hardboiled eggs, peeled and chopped. 1 ripe avocado, diced. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 2 tablespoons red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a bowl, combine the chopped hardboiled eggs, diced avocado, cherry tomatoes, cucumber, red onion, and fresh cilantro. Drizzle the lime juice over the mixture and gently toss to combine. Season with salt and pepper to taste. Serve immediately as a healthy and delicious bowl.

Prep Time: 10 minutes

Cook Time: 0 minutes

Portal Radio TV

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This Gorgeous Rainbow Cocktail is a great way to enjoy the fun mix of bright colors and cool flavors. Tropical and fruity notes make this drink a great way to brighten up any event.

Ingredients: 1 oz vodka. 1 oz rum. 1 oz blue curaao. 1 oz peach schnapps. 1 oz pineapple juice. 1 oz cranberry juice. 1 oz lemon-lime soda. Ice cubes.

Instructions: Put ice cubes in a shaker. Put blue curaao, peach schnapps, pineapple juice, cranberry juice, vodka, and rum into the shaker. Make sure to shake it well until it's cold. Pour the mixture through a strainer into a glass that has ice cubes in it. Add lemon-lime soda on top. Mix slowly by stirring. Put a cherry or a slice of lime on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

PinkFish Productions

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Experience the ease and incredible flavor of Instant Pot BBQ Pulled Pork. This recipe delivers mouthwatering pulled pork with a perfect blend of smoky, sweet, and tangy notes.

Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 cup BBQ sauce. 1/2 cup chicken broth. 1/4 cup apple cider vinegar. 1/4 cup brown sugar, packed. 1 tablespoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Buns for serving.

Instructions: Put the pork shoulder, BBQ sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in the Instant Pot. Put the lid back on top of the Instant Pot and set it to "Manual" mode. Do this for 60 minutes at high pressure. After the cooking cycle is over, let the pressure drop naturally for 15 minutes. Then, release any remaining pressure by hand. Shred the pork with two forks right in the Instant Pot, so it can soak up the tasty sauce. Put the BBQ pulled pork on buns and enjoy the soft and juicy Instant Pot meal!

Prep Time: 15 minutes

Cook Time: 75 minutes

Krohn 8th Grade Science

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This tasty trifle has just the right amount of warm gingerbread, tangy cranberry, and zingy lemon curd. This holiday dessert is both beautiful to look at and impossible to resist: layers of moist gingerbread cake, sweet cranberry compote, velvety lemon curd, and fluffy whipped cream.

Ingredients: 1 package gingerbread cake mix. 1 cup fresh or frozen cranberries. 1/2 cup sugar. 1 cup lemon curd. 2 cups whipped cream. 1/2 cup chopped candied ginger. 1/4 cup chopped nuts e.g., almonds or walnuts. Fresh mint leaves for garnish.

Instructions: Prepare the gingerbread cake according to the package instructions. Allow it to cool and then cut it into small cubes. In a saucepan, combine cranberries and sugar. Cook over medium heat until cranberries burst and sugar dissolves, creating a cranberry compote. Let it cool. In trifle glasses or a large trifle dish, layer the gingerbread cubes, cranberry compote, and lemon curd. Top each layer with whipped cream and sprinkle chopped candied ginger and nuts on top. Repeat the layering process until the glasses or dish are filled, finishing with a dollop of whipped cream and a garnish of fresh mint leaves. Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld. Serve chilled and enjoy the delightful combination of gingerbread, cranberry, and lemon flavors in every spoonful.

Prep Time: 30 minutes

Cook Time: 25 minutes

chaverim youth organisation

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These Cornish pasties without gluten are a tasty change from the original recipe. Inside is a tasty mix of ground beef or lamb, potatoes, carrots, and onions, all wrapped in a gluten-free pastry. Great for a hearty meal that fills you up.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup cornmeal. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 1/4 cup cold water. 1/2 pound ground beef or lamb. 1/2 cup diced potatoes. 1/4 cup diced carrots. 1/4 cup diced onions. 1/4 cup diced rutabaga optional. Salt and pepper to taste. 1 egg, beaten for egg wash.

Instructions: In a mixing bowl, combine the gluten-free all-purpose flour, cornmeal, and salt. Add the cold, diced butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Slowly add the cold water and mix until the dough comes together. Form it into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a skillet, brown the ground beef or lamb over medium heat. Drain any excess fat. Add the diced potatoes, carrots, onions, and rutabaga if using to the skillet. Cook for a few minutes until the vegetables start to soften. Season with salt and pepper to taste. Remove from heat and let it cool slightly. Take the chilled dough and roll it out on a lightly floured surface to about 1/8-inch thickness. Cut out circles about 5-6 inches in diameter using a round cutter or a bowl as a guide. Place a spoonful of the meat and vegetable mixture onto one half of each dough circle. Fold the other half over to create a half-moon shape. Press the edges together to seal and crimp with a fork. Brush the tops of the pasties with beaten egg to give them a golden color when baked. Place the pasties on the prepared baking sheet and bake in the preheated oven for 30-35 minutes or until they are golden brown and cooked through. Let the gluten-free Cornish pasties cool for a few minutes before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 35 minutes

corsi fotografia vicenza

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There are layers of chocolate cookie crust, vanilla ice cream, gooey caramel sauce, crunchy peanuts, and a rich chocolate topping in Layered Caramel Buster Bars.

Ingredients: 1 cup crushed chocolate sandwich cookies. 1/4 cup melted butter. 1/2 gallon vanilla ice cream. 1 cup caramel sauce. 1 cup chopped peanuts. 1 cup semisweet chocolate chips. 1/4 cup heavy cream.

Instructions: Mix crushed cookies with melted butter. Press mixture into the bottom of a 9x13 inch pan. Freeze for 10 minutes. Spread softened vanilla ice cream over the cookie crust. Drizzle caramel sauce over the ice cream layer. Sprinkle chopped peanuts on top of caramel layer. Freeze for 1 hour. In a microwave-safe bowl, melt chocolate chips with heavy cream, stirring until smooth. Pour chocolate mixture over the peanut layer and spread evenly. Freeze for at least 4 hours or until firm. Slice into bars and serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

Youth Sustainability

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Use this recipe for homemade marmalade to prolong the citrus season. This is an ideal method to preserve and relish the vibrant tastes of oranges, lemons, and grapefruits throughout the year. Spread it on your toast in the morning or incorporate it as a flexible component into a range of recipes.

Ingredients: 4 cups of mixed citrus fruits oranges, lemons, and grapefruits. 4 cups of granulated sugar. 1 lemon juiced. 1/2 cup of water.

Instructions: Wash and peel the citrus fruits, removing any seeds and pith. Slice the peels into thin strips. In a large pot, combine the citrus peels, lemon juice, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the peels are tender. Add the granulated sugar to the pot and stir until it dissolves completely. Simmer for another 30-40 minutes, or until the mixture thickens and reaches the desired consistency. You can check the consistency by placing a small amount on a chilled plate it should gel and wrinkle when pushed with your finger. Remove the pot from heat and let it cool for a few minutes. Pour the hot marmalade into sterilized jars, leaving a 1/4-inch headspace. Seal the jars tightly with lids. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Allow the marmalade to cool to room temperature before storing in a cool, dark place. Enjoy your homemade citrus marmalade on toast, in desserts, or as a delightful topping!

Prep Time: 30 minutes

Cook Time: 60 minutes

Monsur Mansoor

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When you want delicious chocolatey goodness without having to deal with the trouble of cleaning up multiple bowls, these One-Bowl Chocolate Cupcakes are the ideal treat. They'll satisfy your cravings for chocolate because they're fluffy and moist!

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp pure vanilla extract. 1/2 cup boiling water. 1/2 cup semi-sweet chocolate chips optional.

Instructions: Set a muffin tin with cupcake liners and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix together flour, sugar, baking soda, cocoa powder, baking powder, and salt in a large mixing bowl. To the dry ingredients, add the egg, buttermilk, vegetable oil, and vanilla extract. Blend the batter until it's smooth and evenly distributed. Once the batter is smooth and thin, stir in the boiling water. Stir in chocolate chips if desired. Fill each of the cupcake liners to about two thirds full with batter as you pour it in. When a toothpick is inserted into the center of a cupcake, it should come out clean after 18 to 20 minutes of baking in a preheated oven. Remove the cupcakes from the oven and allow them to cool in the muffin tin for 10 minutes. After that, move them to a wire rack to finish cooling. The cupcakes can be decorated or frost as desired once they have cooled. Have fun!

Prep Time: 15 minutes

Cook Time: 18-20

Portal Radio TV

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Enjoy this tasty take on a classic comfort food dish with this Cheesy Sloppy Joe Bake. Your family will love this hearty and filling meal that combines the tastes of sloppy joes with a cheesy biscuit crust.

Ingredients: 1 lb ground beef. 1 small onion, chopped. 1/2 cup ketchup. 1/4 cup barbecue sauce. 1 tablespoon brown sugar. 1 teaspoon Worcestershire sauce. Salt and pepper to taste. 1 can 8 biscuits refrigerated biscuits. 1 cup shredded cheddar cheese.

Instructions: Warm the oven up to 190C 375F. Over medium-low heat, cook the ground beef and onion in a skillet until the beef is browned and the onion is soft. Remove any extra fat. Add the brown sugar, Worcestershire sauce, ketchup, salt, and pepper and mix them in. Cook until everything is hot. A 9-inch pie plate that has been greased should have biscuits pressed into the bottom and up the sides to make a crust. Put the beef mixture on top of the crust. Add some shredded cheddar cheese on top. Put them in the oven for 20 to 25 minutes, or until the cheese melts and the biscuits turn golden brown. Allow it to cool a bit before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Les Miserables Film

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Indulge in the flavors of a classic strawberry shortcake with a delightful twist of champagne. This Strawberry Shortcake Mimosa combines the sweetness of strawberries and vanilla with the effervescence of champagne, creating a refreshing and luxurious cocktail experience.

Ingredients: 4 oz champagne. 2 oz strawberry schnapps. 2 oz vanilla vodka. 2 oz heavy cream. 1/4 cup crushed graham crackers. Fresh strawberries for garnish.

Instructions: To cover the edge of a champagne flute, dip it in water and then in crushed graham crackers. Put ice in a shaker and add strawberry schnapps, vanilla vodka, and heavy cream. Good shaking, then pour into the champagne flute that has been set up. Add the champagne on top and stir it in slowly to mix. Add fresh strawberries as a garnish and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

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