Strawberry House Sims

Monsur Mansoor - Around Sheffield MMOC - LAHS Physics - Decorum Smooths - TroyAspieKids

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Indulge in a delicious skillet pizza topped with the savory goodness of smoked salmon lox, creamy ricotta cheese, and zesty accents. This recipe combines the flavors of a classic bagel with lox into a delightful pizza.

Ingredients: 1 pizza dough ball store-bought or homemade. 1/4 cup olive oil. 1/2 cup ricotta cheese. 4 oz smoked salmon lox. 1/4 cup red onion, thinly sliced. 1/4 cup capers, drained. 1/4 cup fresh dill, chopped. 1 lemon, zested. Salt and black pepper to taste. Fresh arugula for garnish optional.

Instructions: Set your oven to 475F 245C before you start cooking. Put a 10-inch cast-iron skillet in the oven and wait 10 minutes for it to heat up. Spread the pizza dough out on a floured surface to the right size for the pan while the pan is heating up. Carefully take the hot skillet out of the oven and add 2 tablespoons of olive oil, making sure it covers the whole pan. Spread the pizza dough out on a flat surface and press it up the sides of the pan to make a crust. Cover the pizza dough with the last 2 tablespoons of olive oil. Spread the ricotta cheese out evenly over the dough, leaving a border for the crust. On top of the ricotta cheese, spread out the smoked salmon lox. Along with the capers, put thin slices of red onion on top of the salmon. Put the pan back in the oven and bake for another 12 to 15 minutes, or until the crust is golden brown and the toppings are warm all the way through. Take the pan out of the oven and sprinkle the pizza with the lemon zest and chopped fresh dill. Add salt and black pepper to taste. Add fresh arugula as a garnish if you like. Cut it up and serve it right away. Get ready to enjoy your Skillet Pizza with Ricotta and Lox Cheese!

Prep Time: 20 minutes

Cook Time: 15 minutes

Hobbelpaard

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A classic vegetable dish gets a spicy makeover in these Vegan Garlic Buffalo Brussels Sprouts. They are a tasty appetizer or side dish when they are roasted to perfection and covered in a tangy buffalo sauce.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 cup hot sauce such as Frank's RedHot. 2 tablespoons vegan butter. 1 tablespoon maple syrup. Salt and pepper, to taste. Optional: vegan ranch or blue cheese dressing for dipping.

Instructions: Warm the oven up to 425F 220C. Take Brussels sprouts and put them on a baking sheet. Add olive oil, minced garlic, salt, and pepper. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly crispy. Put vegan butter in a small saucepan and melt it over low heat. Add the maple syrup and hot sauce and stir them in. Cook for one to two minutes, until everything is hot. After roasting the Brussels sprouts, put them in a bowl and add the buffalo sauce. Toss the sprouts so that they are evenly covered. If you want, you can serve it hot with vegan ranch or blue cheese dressing to dip it in.

Prep Time: 10 minutes

Cook Time: 25 minutes

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Purple Lotus Spirtual Healing

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Spice up your burger game with these flavorful Southwest Chicken Burgers. They are packed with ground chicken, veggies, and spices, topped with melted pepper jack cheese, and served with cool sour cream. A delicious twist on a classic favorite!

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup corn kernels. 1/4 cup black beans, drained and rinsed. 1/2 tsp chili powder. 1/2 tsp cumin. 1/4 tsp paprika. Salt and pepper to taste. 4 burger buns. 4 slices pepper jack cheese. Lettuce leaves. Sliced tomatoes. Sliced avocado. Sour cream for topping.

Instructions: In a mixing bowl, combine ground chicken, breadcrumbs, red onion, red bell pepper, green bell pepper, corn, black beans, chili powder, cumin, paprika, salt, and pepper. Mix until well combined. Form the mixture into 4 equal-sized burger patties. Preheat your grill or stovetop pan over medium-high heat. Grill or cook the patties for about 5-7 minutes per side or until fully cooked through and the internal temperature reaches 165F 74C. During the last minute of cooking, place a slice of pepper jack cheese on each patty to melt. While the burgers are cooking, lightly toast the burger buns on the grill or in a toaster. Assemble the burgers by placing lettuce leaves, a chicken patty with melted cheese, sliced tomatoes, and avocado on the toasted buns. Top with a dollop of sour cream, and cover with the other half of the bun. Serve the Southwest Chicken Burgers hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Bella Humphries

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Perfect for a cozy night in, this Paleo Slow Cooker White Chicken Chili is a flavorful and filling dish. Full of vegetables, lean chicken, and warming spices, it's a filling dinner that follows the Paleo diet protocol. You'll have a tasty and cozy chili ready to eat if you let your slow cooker do the work!

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 onion, diced. 3 cloves garlic, minced. 2 4 oz cans of diced green chilies. 1 14 oz can of coconut milk. 4 cups chicken broth. 2 tsp ground cumin. 1 tsp dried oregano. 1 tsp chili powder. 1/2 tsp paprika. Salt and pepper to taste. 1 cup chopped cauliflower florets. 1 cup chopped zucchini. 1 cup chopped bell peppers any color. Fresh cilantro, for garnish. Sliced avocado, for garnish.

Instructions: Place the chicken breasts at the bottom of the slow cooker. Add the diced onion, minced garlic, diced green chilies, coconut milk, chicken broth, ground cumin, dried oregano, chili powder, paprika, salt, and pepper to the slow cooker. Stir to combine. Cook on low for 6-8 hours or until the chicken is tender and cooked through. About 30 minutes before serving, shred the cooked chicken using two forks and return it to the slow cooker. Add the chopped cauliflower, zucchini, and bell peppers to the slow cooker. Stir well. Continue to cook on low for an additional 30 minutes to allow the vegetables to soften and the flavors to meld. Serve the Paleo Slow Cooker White Chicken Chili hot, garnished with fresh cilantro and sliced avocado. Enjoy your delicious and healthy Paleo chili!

Prep Time: 15 minutes

Cook Time: 6 hours

Eastern Elementary School

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These Paleo plantain and apple fritters are a delightful twist on a classic treat. Made with wholesome ingredients, they're perfect for a healthier indulgence.

Ingredients: 2 ripe plantains, mashed. 1 large apple, grated. 2 eggs. 1/4 cup coconut flour. 1 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. Coconut oil, for frying.

Instructions: In a bowl, mix together mashed plantains and grated apple. Add eggs, coconut flour, cinnamon, nutmeg, and salt. Mix until well combined. Heat coconut oil in a skillet over medium heat. Scoop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon. Fry until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

chaverim youth organisation

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Indulge in a nutritious and flavorful breakfast with these cacao protein pancakes topped with a delightful Macqui Berry Yogurt Sauce. These pancakes are not only rich in chocolatey goodness but also provide a boost of protein to kickstart your day.

Ingredients: 1 cup almond flour. 1/4 cup cacao powder. 1/4 cup chocolate protein powder. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/2 cup unsweetened almond milk. 2 tbsp maple syrup. 1 tsp vanilla extract. For Macqui Berry Yogurt Sauce:. 1/2 cup Greek yogurt. 1/4 cup macqui berries. 1 tbsp honey. 1/2 tsp vanilla extract.

Instructions: Put cacao powder, chocolate protein powder, baking powder, salt, and almond flour in a bowl. Add the eggs, almond milk, maple syrup, and vanilla extract to a different bowl and mix them together using a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Put a nonstick skillet on medium heat and lightly coat it with oil or cooking spray. For every pancake, pour 1/4 cup of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Blend Greek yogurt, macqui berries, honey, and vanilla extract until smooth to make the Macqui Berry Yogurt Sauce. Put a lot of the Macqui Berry Yogurt Sauce on top of the cacao protein pancakes before serving. Have fun with your tasty and protein-rich breakfast!

Prep Time: 15 minutes

Cook Time: 15 minutes

Crochet Knit

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This Spinach and Artichoke Melt is a tasty take on the usual sandwich. They will satisfy your hunger with their smooth spinach and artichoke filling and melty cheese.

Ingredients: 1 cup chopped spinach. 1/2 cup chopped artichoke hearts. 1/4 cup mayonnaise. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. Salt and pepper to taste. 4 slices of bread. Butter for spreading.

Instructions: In a bowl, mix chopped spinach, chopped artichoke hearts, mayonnaise, Parmesan cheese, and mozzarella cheese. Season with salt and pepper to taste. Spread butter on one side of each bread slice. Place a generous amount of the spinach and artichoke mixture on the unbuttered side of two bread slices. Top with the remaining bread slices, buttered side facing out. Heat a skillet over medium heat. Place the sandwiches in the skillet and cook until golden brown on both sides and the cheese is melted, about 3-4 minutes per side. Remove from the skillet and let cool slightly before serving. Cut each sandwich in half and serve warm.

Prep Time: 10 minutes

Cook Time: 8 minutes

Brian Ligthart

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This smoothie is great for a healthy breakfast or snack because it is cool and full of antioxidants. A lot of protein, fiber, and vitamins in it.

Ingredients: 1 cup of mixed berries strawberries, blueberries, raspberries. 1/2 banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon chia seeds. Ice cubes optional.

Instructions: Add the mixed berries, banana, Greek yogurt, almond milk, honey, and chia seeds to a blender. If desired, add a few ice cubes for a colder and thicker texture. Blend everything until smooth and creamy. Pour into a glass, garnish with extra berries or a slice of banana if you like. Enjoy your delicious and nutritious Berry Blast Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Birgit Pyykko

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A delicious meal of fried tomatoes and rice cooked in an air fryer. In a healthy and easy way, it can help with a light or balanced mealtime.

Ingredients: 4 grote tomaten. 1 kopje ongekookte rijst. 1/2 kopje gehakte ui. 1/2 kopje gehakte paprika. 1 teentje knoflook, fijngehakt. 1 eetlepel olijfolie. 1 theelepel zout. 1/2 theelepel zwarte peper. 1/2 kopje geraspte kaas. Verse peterselie voor garnering.

Instructions: Was de tomaten en snijd de bovenkant eraf. Hol de tomaten voorzichtig uit met een lepel, zodat je een holte hebt om te vullen. Kook de rijst volgens de aanwijzingen op de verpakking tot hij gaar is. Laat het afkoelen. Verwarm de olijfolie in een pan en voeg de ui, paprika en knoflook toe. Bak ze tot ze zacht zijn. Voeg de gekookte rijst toe aan het ui-paprikamengsel. Breng op smaak met zout en zwarte peper. Roer goed. Vul elke uitgeholde tomaat met het rijstmengsel en bestrooi met geraspte kaas. Plaats de gevulde tomaten in de Air Fryer mand en bak ze op 180C gedurende 10-12 minuten, of tot de tomaten zacht zijn en de kaas gesmolten en lichtbruin is. Garneer met verse peterselie en serveer warm. Geniet van je heerlijke tomaten gevuld met rijst uit de Air Fryer!

Prep Time: 20 minutes

Cook Time: 12 minutes

Marie Medina

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This Berry Blast Smoothie is a delicious and nutritious way to start your day. Packed with antioxidants and protein, it's the perfect breakfast or snack option.

Ingredients: 1 cup frozen mixed berries. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract.

Instructions: Place all the ingredients in a blender. Blend until smooth and creamy. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Irigatii Iazuri Arad

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These Tangy Asian Chicken and Coleslaw Rolls are a delightful fusion of flavors, featuring tender grilled chicken marinated in a zesty Asian-inspired sauce, paired with crunchy coleslaw, all wrapped up in crisp lettuce leaves.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon sesame oil. 1 cup shredded cabbage. 1 carrot, julienned. 2 green onions, thinly sliced. 1/4 cup cilantro leaves. 4 large lettuce leaves, for wrapping. Salt and pepper, to taste. Sesame seeds, for garnish optional.

Instructions: In a small bowl, whisk together soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil to make the marinade. Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Season chicken with salt and pepper. Grill chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from grill and let rest for 5 minutes before slicing thinly. In a large bowl, combine shredded cabbage, julienned carrot, sliced green onions, and cilantro leaves. Toss with any remaining marinade from the chicken, if desired. To assemble rolls, place a lettuce leaf on a flat surface. Arrange sliced chicken on top, followed by a spoonful of the coleslaw mixture. Sprinkle with sesame seeds, if using. Roll up tightly and secure with toothpicks if needed. Serve immediately, and enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

Rossi Mobili

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A tasty vegan take on the traditional matcha latte, made with creamy almond and coconut flavors.

Ingredients: 1 tsp matcha powder. 1 cup coconut milk. 1/4 cup almond milk. 1 tbsp agave syrup. 1/4 tsp vanilla extract.

Instructions: Place the almond milk and coconut milk in a small saucepan. Warm them over medium-low heat until they are warm but not boiling. Mix matcha powder, agave syrup, and vanilla extract in a cup by whisking them together. When you add the hot milk to the cup with the matcha, whisk it until it is smooth and foamy. If you need to, change the sweetness to your liking. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Oak Valley Youth Garden

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These Havermout ontbijtcups are a delicious and healthy breakfast option. They are made with rolled oats, fruits, and sweetened with honey or maple syrup. Air frying them gives them a crispy texture on the outside while keeping them soft and chewy on the inside.

Ingredients: 1 cup rolled oats. 1/2 cup milk. 1/4 cup honey or maple syrup. 1/4 cup diced fruits e.g., berries, banana. 1/4 tsp vanilla extract. Cooking spray.

Instructions: In a mixing bowl, combine rolled oats, milk, honey or maple syrup, diced fruits, and vanilla extract. Mix well. Spray the Air Fryer basket with cooking spray to prevent sticking. Spoon the oat mixture into silicone muffin cups or a silicone mold, filling each cup about 2/3 full. Place the filled cups in the Air Fryer basket, making sure there's space between them. Set the Air Fryer to 350F 180C and cook the ontbijtcups for 12-15 minutes, or until they are golden brown and set. Carefully remove the ontbijtcups from the Air Fryer and let them cool for a few minutes before serving. You can top them with additional fruits, yogurt, or a drizzle of honey for extra flavor.

Prep Time: 10 minutes

Cook Time: 15 minutes

Pampered Ladies Leicester

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This creamy and flavorful dip combines the richness of avocados with the earthiness of spinach and the tanginess of artichoke hearts. It's perfect for parties, gatherings, or as a delicious snack.

Ingredients: 2 ripe avocados, peeled and pitted. 1 cup spinach leaves, chopped. 1 cup artichoke hearts, drained and chopped. 1/4 cup vegan mayonnaise. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a medium bowl, mash the avocados until smooth. Add the chopped spinach, artichoke hearts, vegan mayonnaise, nutritional yeast, minced garlic, and lemon juice. Mix until well combined. Season with salt and pepper to taste. Serve chilled with your favorite chips or crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

Dixons Baseball Cards

[strawberryhousesims]

This Superfood Blueberry Smoothie is a delightful and healthy way to start your day or recharge in the afternoon. Packed with antioxidants, fiber, and essential nutrients, it's a great addition to your diet. Plus, it's super easy to prepare!

Ingredients: 1 cup fresh blueberries. 1 ripe banana. 1/2 cup Greek yogurt. 1 tablespoon honey. 1 tablespoon chia seeds. 1 tablespoon flaxseeds. 1/2 cup spinach leaves. 1/2 cup almond milk. Ice cubes optional.

Instructions: Clean the fresh blueberries really well. Cut the ripe banana into slices. Add the Greek yogurt, honey, chia seeds, flaxseeds, spinach leaves, sliced banana, and almond milk to a blender. Blend until smooth. You can make the smoothie colder by adding a few ice cubes. On high speed, blend everything for about one to two minutes, or until it's smooth and creamy. If you want to change the smoothie's sweetness or thickness, you can add more honey or almond milk. The Superfood Blueberry Smoothie should be served right away after being poured into a glass. Enjoy the healthy and refreshing Superfood Blueberry Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Allison Linnell

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With this simple and fun skillet cookie recipe, you can turn your leftover Halloween candy into a delectable treat. The gooey cookie dough is loaded with assorted Halloween candy and melted together in a cast iron skillet, creating a perfect blend of flavors and textures.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup assorted Halloween candy, chopped. Vanilla ice cream for serving, optional.

Instructions: Start by heating the oven to 350F 175C. Mix the flour, baking soda, and salt together in a bowl using a whisk. Melt the butter and mix it with the brown sugar and granulated sugar in a different large bowl. When you add the egg and vanilla extract to the wet mix, mix it well until it's smooth. Slowly add the dry flour mixture to the wet mixture while stirring just until everything is combined. Cut up the Halloween candy and mix it into the cookie dough. Spread the cookie dough out evenly in a cast iron skillet that has been greased. After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown. Even if the middle is still a little soft, it will get firmer as it cools. Take it out of the oven and let it cool down for a few minutes. Then cut it into pieces and serve. Add a scoop of vanilla ice cream on top for an extra treat. Have fun with your tasty Halloween candy skillet cookie!

Prep Time: 15 minutes

Cook Time: 25 minutes

David Hegarty

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This recipe for Grilled Lemon Herb Chicken is full of bright, fresh flavors. Citrusy lemon, fragrant herbs, and garlic come together to make a tasty marinade that gives the chicken a great flavor. Just right for grilling season!

Ingredients: 4 boneless, skinless chicken breasts. 2 lemons, juiced and zested. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon fresh thyme, chopped. 1 tablespoon fresh rosemary, chopped. Salt and pepper to taste.

Instructions: In a bowl, mix lemon juice, lemon zest, minced garlic, olive oil, chopped thyme, chopped rosemary, salt, and pepper. Add chicken breasts to the marinade, ensuring they are fully coated. Let marinate in the refrigerator for at least 30 minutes. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes on each side, or until fully cooked through and juices run clear. Serve hot, garnished with additional fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Strawberry Crest High School Counseling Department