Small Ideas Sheffield

a little coy - willow - springtime scans - International Conference on Business and Engineering Research - YOUNG ISRAEL ORTHODOX SYNAGOGUES

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Trust Love and Kindness

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Delfin Agencija

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Youth Builders

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Slaton Sales

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Mishela Gutierrez

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Grampian Youth Orchestra

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Compagnie compost

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stands for school

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People on the keto diet will love these spicy dry rub hot wings. They're baked just right, making wings that are crispy and full of flavor.

Ingredients: 2 lbs chicken wings. 2 tbsp olive oil. 2 tbsp paprika. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tbsp chili powder. 1 tsp cayenne pepper. 1 tsp salt. 1 tsp black pepper.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss chicken wings with olive oil until evenly coated. In a separate bowl, mix together paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper. Sprinkle the spice mixture over the chicken wings, tossing until well coated. Place chicken wings on a baking sheet lined with parchment paper, making sure they're in a single layer and not touching. Bake in the preheated oven for 45-50 minutes, or until wings are crispy and cooked through, flipping halfway through cooking time.

Prep Time: 10 minutes

Cook Time: 45 minutes

Celaeno and Doodle

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This flavorful and quick Chinese Garlic Tofu Stir-Fry is full of vegetables and protein. Garlic, ginger, and soy sauce combine to make a flavorful sauce that perfectly coats the tofu and vegetables. This is a very flexible recipe that you can adjust to suit your preferred amount of spice and vegetables.

Ingredients: 1 block firm tofu, cubed. 4 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 bell pepper, thinly sliced. 1 onion, thinly sliced. 2 green onions, chopped. Salt and pepper to taste. Optional: chili flakes for spice.

Instructions: Cut tofu into cubes after pressing to remove excess moisture. Combine the sesame oil, hoisin sauce, and soy sauce in a small bowl. Put aside. In a big skillet, heat the vegetable oil over medium-high heat. Tofu cubes should be added and cooked until golden brown all over. Take out of the skillet and place aside. Add the ginger and garlic, minced, to the same skillet. Saut until aromatic. To the skillet, add the onion and bell pepper slices. Cook until just beginning to soften. Put the tofu back in the skillet. Cover the tofu and vegetables with the sauce mixture. Mix everything thoroughly until everything is well heated and coated. If preferred, add chili flakes, salt, and pepper for seasoning. Before serving, sprinkle some chopped green onions on top. Serve hot with noodles or rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

mohawk

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Indulge in the perfect blend of savory and sweet with this Grilled Pork and Peach Salad. Juicy grilled pork tenderloin slices paired with fresh peaches and crisp salad greens make for a refreshing and satisfying meal.

Ingredients: 1 lb pork tenderloin. 2 peaches, sliced. 4 cups mixed salad greens. 1/4 cup feta cheese, crumbled. 1/4 cup red onion, thinly sliced. 1/4 cup balsamic vinaigrette dressing. 2 tablespoons olive oil. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the pork tenderloin. Grill for 15 to 20 minutes, turning every now and then, until the internal temperature reaches 145F 63C. Wait five minutes before cutting it. Blend the balsamic vinaigrette dressing, olive oil, honey, and Dijon mustard together in a small bowl using a whisk. This makes the salad dressing. Mixed salad greens, sliced peaches, crumbled feta cheese, and red onion should all be put in a large bowl together. Add the salad dressing and gently toss the salad to coat it. Cut the pork tenderloin that has been grilled into thin slices. Put the salad on plates and then add the grilled pork slices on top of it. Serve this delicious Grilled Pork and Peach Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 20 minutes

intergalactic industries

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With the ease of crispy french fries, these Fully Loaded Nacho Fries have all the flavors of traditional nachos. Ideal as a tasty party appetizer or as a snack on game day.

Ingredients: 1 pound frozen french fries. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup sliced jalapenos. 1/4 cup diced red onion. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup salsa. 1/4 cup chopped fresh cilantro. 1/4 cup cooked ground beef optional. 1/4 cup cooked and crumbled bacon optional.

Instructions: Preheat your oven to the temperature indicated on the frozen french fries package. Spread the frozen french fries in a single layer on a baking sheet and bake according to package instructions until they are crispy and golden brown. Remove the fries from the oven and sprinkle the shredded cheddar cheese over the hot fries. Return them to the oven for a few minutes until the cheese is melted and bubbly. Once the cheese is melted, remove the fries from the oven and transfer them to a serving platter or dish. Sprinkle diced tomatoes, sliced black olives, sliced jalapenos, diced red onion, and, if desired, cooked ground beef and crumbled bacon over the cheesy fries. Drizzle sour cream, guacamole, and salsa over the loaded fries. Garnish with chopped fresh cilantro. Serve immediately and enjoy your fully loaded nacho fries!

Prep Time: 10 minutes

Cook Time: 20 minutes

Mountain Clay

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Enjoy the tasty goodness of a vegan mushroom burger. Portobello mushrooms are grilled until they are soft and juicy. They are then topped with vegan cheese and served on a whole wheat bun with fresh vegetables and barbecue sauce. A tasty and filling plant-based burger option for your next meal.

Ingredients: 4 portobello mushroom caps. 4 whole wheat burger buns. 1 cup spinach leaves. 1 tomato, sliced. 1/2 red onion, thinly sliced. 4 slices vegan cheese. 4 tablespoons vegan mayonnaise. 4 tablespoons vegan barbecue sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat. Use olive oil to coat the mushroom caps, then add salt and pepper to taste. Put the mushrooms on the grill or griddle so that the gills are facing down. They should be cooked for four to five minutes on each side, or until they are soft and have grill marks. Add a slice of vegan cheese to each mushroom cap in the last minute of cooking and let it melt. Warm up the whole wheat burger buns on the grill until they are just barely browned while the mushrooms are cooking. Spread vegan mayonnaise on the bottom half of each bun. Then, put spinach leaves, a tomato slice, and red onion slices on top of the mayonnaise. On top of the vegetables, put a cheesy portobello mushroom cap. Drizzle vegan barbecue sauce over the top, and then put the other half of the bun on top. Feel free to add your favorite side dish to your hot Vegan Mushroom Burgers. Have fun with your tasty plant-based burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Echo and Xpect

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Maklouba is a traditional Jordanian dish that translates to 'upside-down' in Arabic. This flavorful rice dish is layered with vegetables and chicken, then flipped upside-down when served.

Ingredients: 2 cups basmati rice. 2 large eggplants, sliced. 2 large potatoes, sliced. 2 large tomatoes, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 lb chicken thighs, bone-in. 1 tsp cumin. 1 tsp paprika. 1/2 tsp turmeric. Salt and pepper to taste. 4 cups chicken broth. 1/4 cup olive oil.

Instructions: Set oven temperature to 375F 190C. Heat the olive oil in a big skillet over medium heat. Cook the chicken thighs until they are golden brown on both sides. Take out of the skillet and place aside. Add the potatoes and sliced eggplants to the same skillet. Saut until just beginning to brown. Take out of the skillet and place aside. Add the garlic and onion to the same skillet. Simmer until tender. Sliced tomatoes should be added and cooked until their juices are released. Over the vegetables, add paprika, turmeric, cumin, salt, and pepper. Mix everything together. Place half of the cooked vegetables in the bottom of a large pot. Add the browned chicken thighs on top. Evenly cover the chicken with rice. Evenly distribute the chicken broth over the rice by pouring it on top. Add the remaining cooked veggies on top. After covering, raise the pot to a boil. After the water boils, lower the heat to a simmer and cook the rice for 20 to 25 minutes, or until the chicken is soft. After cooking, take it off the heat and allow it to rest for five minutes before turning it out onto a platter to serve. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 50 minutes

Bucks Youth

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The Cajun Pork-a-Palooza Burger is a flavorful and spicy twist on the classic burger. The Cajun-seasoned pork patty is topped with pepper jack cheese, crispy bacon, coleslaw, and more, creating a deliciously satisfying burger experience.

Ingredients: 1 lb ground pork. 1 tbsp Cajun seasoning. 4 hamburger buns. 4 slices pepper jack cheese. 1 cup coleslaw. 4 slices tomato. 4 lettuce leaves. 4 slices red onion. 4 slices crispy bacon. Mayonnaise for spreading. Ketchup for spreading. Salt and pepper to taste.

Instructions: In a bowl, mix the ground pork with Cajun seasoning, salt, and pepper. Form the pork mixture into 4 burger patties. Preheat the grill or a skillet over medium-high heat. Grill the pork patties for about 4-5 minutes per side, or until they reach an internal temperature of 160F 71C. During the last minute of cooking, place a slice of pepper jack cheese on each patty and allow it to melt. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the burgers: Spread mayonnaise on the bottom bun, add a pork patty with melted cheese, a slice of tomato, lettuce, red onion, bacon, coleslaw, and a drizzle of ketchup. Top with the other half of the bun. Serve the Cajun Pork-a-Palooza Burger hot with your favorite side dishes.

Prep Time: 15 minutes

Cook Time: 10 minutes

Giannas limitless beauty

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You can easily make a rich and creamy cheesecake in the Instant Pot. The pressure cooking makes sure that the food is fully cooked and has a smooth texture. For an extra treat, put your favorite fruit compote or chocolate ganache on top of it.

Ingredients: 2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 3 packages 24 oz cream cheese, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 3 large eggs. 1 cup sour cream. 1/4 cup all-purpose flour. 1/4 teaspoon salt.

Instructions: Butter and graham cracker crumbs should be mixed in a bowl. The crust should then be pressed into the bottom of a springform pan. Beat cream cheese until it's smooth in a large bowl. After adding the sugar, keep beating until everything is well mixed. One at a time, add the eggs and vanilla extract, making sure to beat well after each addition. It will be smooth and creamy after you mix in the sour cream, flour, and salt. Place the crust in the springform pan and pour the batter over it. Put the trivet inside the Instant Pot and add one cup of water. With care, put the filled springform pan on the trivet inside the Instant Pot. Put the lid on the Instant Pot and set it to high pressure. Cook for 35 minutes. Let the pressure drop naturally for 10 minutes, and then quickly let go of any pressure that's still there. Take the cheesecake out of the Instant Pot with care and let it cool to room temperature. Put the cheesecake in the fridge for at least four hours or overnight before you serve it.

Prep Time: 20 minutes

Cook Time: 35 minutes

carmen beissner

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These yogurt-marinated chicken kebabs are not only juicy but also super flavorful, thanks to the blend of aromatic spices and yogurt. Grilling them adds a smoky touch that enhances the overall taste. Perfect for a barbecue or a quick weeknight dinner.

Ingredients: 2 lbs chicken breast, cut into 1-inch cubes. 1 cup plain yogurt. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons lemon juice. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 2 tablespoons olive oil. Wooden skewers, soaked in water.

Instructions: Yogurt, ginger, lemon juice, cumin powder, paprika, turmeric powder, salt, and pepper should all be mixed together in a bowl. To make the marinade, mix it well. Spread the chicken cubes out in the marinade after adding them. Put the bowl in the fridge with the lid on for at least two hours, or overnight for the best results. Warm up the grill over medium-high heat. If you use wooden skewers, soak them in water for 30 minutes to keep them from getting burned. Put the chicken cubes that have been marinated on the skewers, leaving a little space between each one. Olive oil should be used to keep the chicken kebabs from sticking to the grill grates. Put the chicken kebabs on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over every so often, until the chicken is cooked all the way through and the outside is nicely charred. Hot pita bread or your favorite side dish goes well with the chicken kebabs that have been marinated in yogurt. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

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