Stfu Hate Mongers

Burdis - lincoln oldies station - willow - Salon Abby - Cagriaksoy

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This hearty vegan lentil stew is full of healthy foods and flavors that make you feel good. During cold days, it's perfect because it makes a filling meal that's also healthy.

Ingredients: 1 cup dried lentils. 4 cups vegetable broth. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups chopped kale. 2 tablespoons tomato paste. 2 tablespoons olive oil.

Instructions: Rinse the lentils under cold water. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Saut until softened. Add garlic, cumin, paprika, turmeric, thyme, salt, and pepper. Stir for 1 minute. Stir in lentils, tomato paste, and vegetable broth. Bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes or until lentils are tender. Stir in chopped kale and cook for an additional 5 minutes. Taste and adjust seasoning if needed. Serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Multidisciplinary Conference on Technology and Engineering

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Indulge in this keto-friendly version of the classic Italian dessert. This affogato combines the rich flavor of espresso with creamy sugar-free vanilla ice cream for a satisfying treat without the guilt.

Ingredients: 1 shot of espresso. 1 scoop of sugar-free vanilla ice cream or keto-friendly ice cream alternative. Optional: Unsweetened cocoa powder or dark chocolate shavings for garnish.

Instructions: Use your preferred method to make a shot of espresso. In an ice cream cup or glass, put a scoop of sugar-free vanilla ice cream or a keto-friendly ice cream alternative. Add the espresso shot to the ice cream. Possible: Put some unsweetened cocoa powder or dark chocolate shavings on top to make it look nicer. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Hamilton Jewish Community

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Purple Velvet Cupcakes are a fun and colorful twist on the classic red velvet cupcakes. They are moist, chocolatey, and perfect for special occasions or anytime you crave a delightful treat.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2/3 cup unsweetened cocoa powder. 1/2 cup vegetable oil. 2 large eggs. 1 cup buttermilk. 1 tsp vanilla extract. 1 tsp white vinegar. Purple food coloring as desired. Cream cheese frosting store-bought or homemade. Purple sprinkles optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the flour, sugar, baking powder, baking soda, salt, and cocoa powder together in a large bowl. The vegetable oil, eggs, buttermilk, vanilla extract, and white vinegar should all be mixed together well in a different bowl. Add the wet ingredients to the dry ones and mix them together until the batter is smooth and free of lumps. To get the shade of purple you want, add purple food coloring. Mix until the color is spread out evenly. Put about two thirds of the batter into each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Turn off the oven and let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Place the cream cheese frosting on top of the cupcakes once they are completely cool. If you want to make it look fancier, you can sprinkle purple sprinkles on top. Give your Purple Velvet Cupcakes to people and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

psychologist lilian shin

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Amms Art

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Philippe G. Vidon

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Harrow Baptist Church

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Society 8 me

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Tyriene Amey

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akeldama records

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ophelia arc

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Riverside Library

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YOUNG ISRAEL ORTHODOX SYNAGOGUES

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These chocolate brownie pudding cookies combine the rich flavors of a brownie with the soft and chewy texture of a classic cookie. They are perfect for satisfying your chocolate cravings and make a delightful treat for any occasion.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup chopped walnuts or pecans optional.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped nuts if using into the cookie dough. Drop spoonfuls of dough onto the prepared baking sheets, leaving enough space between each cookie. Bake the cookies for 10-12 minutes or until the edges are set but the centers are still slightly soft. Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious chocolate brownie pudding cookies with a glass of cold milk!

Prep Time: 20 minutes

Cook Time: 12 minutes

mar thoma liberal catholic church

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Middle Eastern eggplant dip, known as baba ganoush, is flavorful, creamy, and smoky. It's the ideal garnish for any kind of appetizer collage.

Ingredients: 2 medium eggplants. 2 cloves of garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon chopped fresh parsley. 1/2 teaspoon ground cumin. Pinch of paprika.

Instructions: Preheat your grill or oven to high heat. Pierce the eggplants several times with a fork to prevent them from bursting while cooking. Place the eggplants on the grill or in the oven and cook for 15-20 minutes, turning them occasionally until the skin is charred and the flesh becomes soft. Remove the eggplants from the grill or oven and let them cool for a few minutes. Once cooled, peel off the charred skin and discard it. Place the peeled eggplants in a blender or food processor. Add the minced garlic, tahini, lemon juice, olive oil, salt, pepper, and ground cumin to the blender or food processor with the eggplants. Blend until the mixture is smooth and creamy. You may need to scrape down the sides and blend again to ensure even consistency. Taste the Baba Ganoush and adjust the seasoning if necessary. Transfer the Baba Ganoush to a serving dish and garnish with chopped fresh parsley and a pinch of paprika. Serve with pita bread, crackers, or vegetable sticks for dipping. Enjoy your homemade Baba Ganoush!

Prep Time: 15 minutes

Cook Time: 20 minutes

Apex Farmers Market

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With this homemade Vietnamese Coffee Ice Cream, you can enjoy the deep and fragrant flavors of Vietnam. It tastes great because it combines sweetened condensed milk and strong coffee. Coffee lovers will love this frozen treat.

Ingredients: 1/2 cup of sweetened condensed milk. 1/2 cup of strong brewed coffee, cooled. 1 1/2 cups of heavy cream. 2 tablespoons of Vietnamese coffee powder. 1 teaspoon of vanilla extract.

Instructions: Mix the sweetened condensed milk and strong brewed coffee together in a bowl using a whisk until everything is well mixed. Whip the heavy cream in a different bowl until stiff peaks form. Fold the whipped cream into the coffee mixture slowly until it's all mixed in. Mix in the Vietnamese coffee powder and vanilla extract until they are spread out evenly. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Once the ice cream is smooth, put it in a container that won't let air in. Freeze it for at least 4 hours, or until it is firm. If you want, you can sprinkle some Vietnamese coffee powder on top of each scoop of Vietnamese Coffee Ice Cream.

Prep Time: 15 minutes

Cook Time: 25 minutes

Helenas Salon

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This Paleo Italian Sausage and Potato Soup is a hearty and flavorful dish that's perfect for those following a Paleo diet. It's loaded with Italian sausage, sweet potatoes, cauliflower, and kale, making it a nutritious and satisfying meal.

Ingredients: 1 lb Italian sausage Paleo-friendly. 3 cups sweet potatoes, peeled and diced. 2 cups cauliflower florets. 1 onion, chopped. 3 cloves garlic, minced. 6 cups chicken broth. 1 can 14 oz diced tomatoes. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. 2 cups kale, chopped. 2 tbsp olive oil.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and onion, and saut until fragrant and transparent. Using a spatula to break it up into smaller pieces, add the Italian sausage and cook it until it's browned and thoroughly cooked. Add the cauliflower, sweet potatoes, salt, pepper, and dried oregano and basil. Cook, stirring occasionally, for 5 minutes. Add diced tomatoes and chicken broth. After bringing to a boil, lower heat to a simmer. Cook the sweet potatoes covered for 15 to 20 minutes, or until they are soft. After adding the chopped kale, cook it for a further five minutes, or until it wilts. If necessary, taste and adjust the seasoning. Enjoy your Paleo Italian Sausage and Potato Soup while it's hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

Great Adventure Camping

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A refreshing and nutritious salad featuring hearty wild rice, protein-packed chickpeas, and a zesty dressing. Perfect for a light meal or side dish.

Ingredients: 1 cup wild rice. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 red bell pepper, diced. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: In a medium saucepan, combine the wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-55 minutes, or until rice is tender and water is absorbed. Remove from heat and let it cool. In a large mixing bowl, combine the cooked wild rice, chickpeas, red bell pepper, cucumber, red onion, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss to combine. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold, garnished with additional parsley if desired. Enjoy your Wild Rice and Chickpea Salad!

Prep Time: 15 minutes

Cook Time: 45 minutes

mandala art by ilka