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AR Tap Shooter - Nagelsalon Sundari - atlanta youth energy corps - minaw collective Ireland - Think Out Education

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International Conference on Electrical, Electronic and Systems Engineering

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Cushie Jen

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atlanta youth energy corps

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st. joseph first church of the nazarene

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Slaton Sales

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Delfin Agencija

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tarbert parish church

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These vegan banana nut muffins are a tasty treat that is also good for you. Whole wheat flour, healthy fats, and ripe bananas are used to make them. To make them taste better, you can add chocolate chips, nuts, shredded coconut, or both.

Ingredients: 1 1/2 cups mashed ripe bananas about 4 bananas. 1/3 cup melted coconut oil or vegetable oil. 1/3 cup maple syrup or agave nectar. 1/4 cup almond milk or other non-dairy milk. 1 teaspoon vanilla extract. 1 1/2 cups whole wheat flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup chopped walnuts or pecans. 1/4 cup unsweetened shredded coconut optional. 1/4 cup vegan chocolate chips optional.

Instructions: Start by heating the oven to 350F 175C. You can grease a muffin tin or put paper muffin cups inside it. To make the bananas smooth, use a fork to mash them in a large bowl. Melt the coconut oil and mix it with the maple syrup, almond milk, and vanilla extract. Use a stir to mix. Mix the whole wheat flour, baking soda, and salt together in a different bowl. Mix the dry ingredients into the banana mixture just until they are mixed in. Don't mix it too much; a few lumps are fine. If you're using coconut, shred it and add it in with the chopped nuts. If you want, you can also add vegan chocolate chips. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through. Enjoy your tasty vegan banana nut muffins after they've cooled down.

Prep Time: 15 minutes

Cook Time: 20 minutes

Jonathans Arcade

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This smoky eggplant dip is a flavorful and creamy appetizer that's perfect for parties or snacking. The roasted eggplant adds a rich and smoky flavor, while the tahini and lemon juice give it a creamy texture with a hint of tanginess.

Ingredients: 2 medium eggplants. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. Prick the eggplants with a fork and place them on a baking sheet. Roast the eggplants in the preheated oven for 30-40 minutes, or until they are very soft and collapsed. Remove the eggplants from the oven and let them cool slightly. Peel off the skin from the eggplants and place the flesh in a colander to drain excess liquid. In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, olive oil, smoked paprika, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the dip to a serving bowl, garnish with fresh parsley, and drizzle with a little extra olive oil if desired. Serve with pita bread, crackers, or fresh vegetables.

Prep Time: 10 minutes

Cook Time: 40 minutes

Cobblers Beach

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Savor the rich, luscious flavors of chocolate and peanut butter with a unique twist! The deliciousness of a traditional milkshake is combined with the allure of melting lava cakes in this delicious milkshake.

Ingredients: 1 cup vanilla ice cream. 1/4 cup milk. 2 tablespoons peanut butter. 2 tablespoons chocolate syrup. 1 tablespoon cocoa powder. 2 mini molten lava cakes. Whipped cream and chocolate shavings for garnish.

Instructions: In a blender, combine vanilla ice cream, milk, peanut butter, chocolate syrup, and cocoa powder. Blend until smooth and creamy. Crumble one of the mini molten lava cakes and add it to the blender. Pulse a few times to incorporate the cake pieces into the milkshake. Pour the milkshake into a tall glass. Top with whipped cream and garnish with chocolate shavings. Place the remaining mini molten lava cake on top as a delicious cake popper! Serve immediately and enjoy your Peanut Butter Chocolate Molten Lava Cakes Milkshake!

Prep Time: 10 minutes

Cook Time: 0 minutes

Gator Math

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This vegan take on the classic Cubano sandwich brings all the flavors you love without any animal products. It's perfect for a quick and satisfying lunch or dinner option.

Ingredients: 1 loaf Cuban bread, sliced. 1 cup vegan ham slices. 1 cup vegan Swiss cheese slices. 1 cup dill pickle slices. 1/2 cup yellow mustard. 1/4 cup vegan butter. 1 tbsp olive oil.

Instructions: Warm up a large skillet or a panini press over medium-low heat. Lay the Cuban bread out flat and spread mustard on both sides. On one side of the bread, put vegan ham, Swiss cheese, and pickles. Put the other half of the bread on top to make a sandwich. Cover the outside of the sandwich with vegan butter. Put some olive oil on the pan or press for sandwiches. Grill or pan-fry the sandwich for about 4 to 5 minutes on each side, until it's golden brown and crispy. Take it off the heat, cut it up, and serve it hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Boywood Farm

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Indulge in a comforting dish of jumbo pasta shells filled with a creamy mixture of ricotta cheese and nutritious spinach, baked to perfection with marinara sauce and gooey mozzarella cheese.

Ingredients: 1 box jumbo pasta shells. 2 cups ricotta cheese. 2 cups chopped spinach, cooked and drained. 1 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 egg. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. Cook jumbo pasta shells according to package instructions. Drain and set aside. In a large bowl, mix together ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, egg, oregano, basil, salt, and pepper. Stuff each cooked pasta shell with the ricotta-spinach mixture and place them in a baking dish. Pour marinara sauce over the stuffed shells, covering them evenly. Sprinkle shredded mozzarella cheese on top. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and slightly golden. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

Core Sound Healing

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A tasty and healthy fruit salad with quinoa, toasted coconut, and a tangy dressing made of pineapple and lime. It's great as a side dish for parties or as a light, tasty meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup pineapple chunks. 1 cup strawberries, sliced. 1 cup kiwi, peeled and diced. 1/2 cup toasted coconut flakes. 1/4 cup fresh mint leaves, chopped. 1/4 cup lime juice. 2 tablespoons honey. 1 tablespoon coconut oil. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Cooked quinoa, pineapple chunks, strawberries, kiwi, toasted coconut flakes, and mint leaves should all be put in a large bowl. A pinch of salt, lime juice, honey, coconut oil, and vanilla extract should all be mixed together in a small bowl. This will make the dressing. Add the dressing to the quinoa and fruit mix. Carefully toss to mix, making sure the dressing covers the salad evenly. Put the salad in the fridge for at least 30 minutes to let the flavors mix. If you want, you can add more mint leaves and toasted coconut flakes as a garnish before serving. Have fun with this cool Toasted Coconut Fruit Salad with Quinoa and Pineapple-Lime Dressing!

Prep Time: 20 minutes

Cook Time: 15 minutes

A2Z Ed Drums

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This Crockpot Barbacoa Beef recipe yields tender, flavorful beef perfect for tacos, burritos, salads, and more. The combination of spices, garlic, and chipotle peppers creates a rich and savory dish that will satisfy any craving for Mexican-inspired cuisine.

Ingredients: 3 lbs beef chuck roast, trimmed of excess fat and cut into chunks. 1/2 cup beef broth. 4 cloves garlic, minced. 1/4 cup apple cider vinegar. 3 chipotle peppers in adobo sauce, minced. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 tablespoon smoked paprika. 1 teaspoon ground cloves. 1/2 teaspoon ground cinnamon. Salt and pepper to taste.

Instructions: Add beef chunks to the crock pot. You can put chipotle peppers, cumin, oregano, paprika, cloves, cinnamon, salt, and pepper in a bowl and mix them all together. Add the mix to the crockpot with the beef. Turn the heat down to low, cover, and cook for 8 hours, or until the beef is soft and can be shred with a fork. When the beef is done, use two forks to shred it and mix it with the cooking juices. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

emily rees

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Savor the flavorful and smoky smoked chicken that is suitable for a paleo diet. This dish is a real treat for your taste buds thanks to the combination of spices and the infusion of delicious smoky goodness. Ideal for a family supper or a backyard BBQ!

Ingredients: 1 whole chicken about 4-5 pounds. 2 tablespoons olive oil. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper adjust to taste. 1 lemon, sliced. 1 onion, sliced.

Instructions: Set your smoker's temperature to 225F 107C and add your favorite wood chips for flavor. After rinsing, pat the chicken dry with paper towels. To make a spice rub, combine the smoked paprika, sea salt, black pepper, cayenne pepper, dried oregano, dried thyme, and garlic and onion powders in a small bowl. Coat the chicken from top to bottom with olive oil. Make sure to coat the entire chicken with a generous amount of spice rub. Put the onion slices and lemon inside the chicken's cavity. With the breasts facing up, place the seasoned chicken on the smoker grate. The chicken should be smoked for about three to four hours, or until the thickest part of the thigh reaches an internal temperature of 165F 74C and the juices run clear. After it's finished, take the chicken out of the smoker with care, and give it ten to fifteen minutes to rest before carving. Enjoy your Crazy Good Smoke Vault Chicken paired with your preferred Paleo sides!

Prep Time: 15 minutes

Cook Time: 240 minutes

dougeg radio

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This Vegan Frito Chili Cornbread Slab Pie is a delicious twist on the classic dish, featuring a savory bean chili layer topped with a golden cornbread crust and crunchy Fritos.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup almond milk. 1/4 cup vegetable oil. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces diced tomatoes, drained. 1 cup corn kernels. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 cup crushed Fritos corn chips.

Instructions: Warm the oven up to 375F 190C and grease a 9x13-inch baking dish. Mix cornmeal, flour, sugar, baking powder, and salt together in a bowl. The dry ingredients should be mixed with almond milk and vegetable oil until everything is well mixed. Spread the cornbread batter out evenly in the baking dish that has been prepared. Add the corn kernels, chili powder, cumin, paprika, garlic powder, salt, and pepper to another bowl. Mix the black beans and tomatoes into the other bowl. Cover the cornbread batter with the bean mix. Spread the crushed Fritos out evenly on top of the beans. The cornbread should be baked in a hot oven for 25 to 30 minutes, or until it is golden brown and cooked all the way through. Take it out of the oven and let it cool down a bit before cutting it up and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

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These adorable reindeer cookies are ideal for enhancing your holiday baking. They're a hit with both kids and adults, thanks to their colorful dough and adorable decorations.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Assorted colors of food coloring. Mini pretzels. Red candies such as M&M's for noses. Edible candy eyes.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Add a few drops of different food coloring to each piece of dough to make the colors you want for the reindeer. Cover the colored doughs with plastic wrap and put them in the fridge for an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make little balls out of each color of dough and put them on the baking sheet. Press down gently on each dough ball to make them a little flatter. Put two pretzels on top of each ball of flattened dough to make them look like antlers. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set and the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, use red candies to make noses and edible candy eyes for each one. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. The cookies are ready to be eaten once they are completely cool.

Prep Time: 30 minutes

Cook Time: 10-12

minaw collective Ireland