Super Stimsational

komori dojo - Madwaleni - the mudang - windeyer hotel gold and fleece hotel - chez lotus

[superstimsational]

Watermelon Agua Fresca is a delicious and hydrating drink that's perfect for hot summer days. It's naturally sweet from the watermelon, with a hint of tanginess from the lime juice. Plus, it contains no added sugar, making it a healthy choice for all ages.

Ingredients: 4 cups of cubed watermelon. 1 lime, juiced. 2 cups of cold water. Ice cubes optional.

Instructions: Put the watermelon cubes into a blender. Put the cold water and lime juice into the blender. Mix everything together until it's smooth. If you want a smoother texture, add ice cubes to the blender and blend again. Place the agua fresca in glasses and serve right away. Enjoy your cool Watermelon Agua Fresca that doesn't have any sugar in it!

Prep Time: 10 minutes

Cook Time: 0 minutes

vhknorrbottenspets

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These Buffalo Chicken Sliders are perfect for game day or any casual gathering. The slow cooker does all the work, infusing the chicken with flavorful buffalo sauce and ranch dressing. Just pile the tender chicken onto slider buns and add your favorite toppings for a delicious and easy-to-make meal!

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup buffalo sauce. 1/4 cup ranch dressing. 1/4 cup unsalted butter. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp black pepper. 12 slider buns. Sliced cheese optional. Sliced red onion optional. Sliced tomato optional. Lettuce leaves optional.

Instructions: Put chicken breasts in the crock pot. Add the butter, garlic powder, onion powder, black pepper, and buffalo sauce to a small saucepan. Put the pan on medium-low heat and stir the ingredients together until the butter melts. Add the sauce mix to the slow cooker and cover the chicken. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. When the chicken is done, use two forks to shred it and mix it well with the sauce in the slow cooker. Put the buffalo chicken on slider buns. You can add sliced cheese, red onion, tomato, and lettuce on top if you want. Have fun!

Prep Time: 10 minutes

Cook Time: 360 minutes

ucl welsh society

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This slow cooker clam chowder is tasty and easy to make. It's great for a cozy weeknight dinner. It is creamy, hearty, and tastes like the sea.

Ingredients: 2 cans 10 oz each minced clams, undrained. 3 cups potatoes, peeled and diced. 1 cup onions, finely chopped. 1 cup celery, chopped. 2 cups frozen corn kernels. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 2 cups half-and-half. 1/4 cup all-purpose flour. 4 tablespoons unsalted butter. Salt to taste.

Instructions: Put potatoes, onions, celery, corn, garlic, chicken broth, thyme, parsley, black pepper, and paprika in a slow cooker. Add the minced clams and their juice. It should be on low for 6 to 8 hours, or until the potatoes are soft. Melt the butter in a saucepan over medium heat about 30 minutes before you serve. To make a roux, stir in the flour and cook for two to three minutes. Slowly whisk in the half-and-half until the mixture is smooth and thick. Put this in the slow cooker and stir it around a lot. Put the lid back on and cook for another 30 minutes, or until the chowder is hot all the way through and has thickened. Add salt to taste, and serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

40 hadiths alnawawi

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With these rich brownies, you can enjoy the best of both red velvet cake and cheesecake. Each bite has a thick, creamy texture that will make your sweet tooth happy!

Ingredients: 1 box red velvet cake mix. 1/2 cup 1 stick unsalted butter, melted. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup white chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large mixing bowl, combine the red velvet cake mix, melted butter, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla extract. Mix until well combined. Press the red velvet mixture evenly into the bottom of the prepared baking pan. In another mixing bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract to the cream cheese. Beat until creamy and smooth. Pour the cream cheese mixture over the red velvet layer in the baking pan. Spread evenly with a spatula. Sprinkle white chocolate chips evenly over the top of the cream cheese layer. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

county committee

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Indulge in a delightful crunch of perfectly cooked shrimp coated in a flavorful mixture of garlic, Parmesan cheese, and aromatic spices. This air fried shrimp recipe offers a healthier twist on a classic favorite, delivering a burst of savory goodness with every bite.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/2 cup grated Parmesan cheese. 3 cloves garlic, minced. 1/4 cup melted butter. 1 teaspoon paprika. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon chopped fresh parsley, for garnish.

Instructions: Preheat your air fryer to 400F 200C. In a bowl, mix together Parmesan cheese, minced garlic, melted butter, paprika, oregano, basil, salt, and black pepper. Add shrimp to the bowl and toss until well coated. Place shrimp in a single layer in the air fryer basket. Air fry for 8-10 minutes, or until shrimp are golden brown and cooked through, shaking the basket halfway through cooking. Sprinkle with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

seadean

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Savor the flavor of Mexican Hot Chocolate, which is rich and spicy, with a delightful twist of creamy ice cream. This easy-to-make, no-churn ice cream recipe is ideal for sating your cravings for spicy and sweet foods.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1/2 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon chili powder adjust to taste. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup chopped semi-sweet chocolate. 1/4 cup chopped almonds optional. Whipped cream and cinnamon sticks for garnish optional.

Instructions: Mix the cocoa powder, granulated sugar, ground cinnamon, chili powder, ground nutmeg, and salt thoroughly in a mixing bowl. Use an electric mixer to beat the heavy cream and vanilla extract in a separate, sizable mixing bowl until stiff peaks form. Once the whipped cream and sweetened condensed milk are thoroughly blended, fold them gently together. Gently fold the dry cocoa mixture into the cream mixture until it is completely combined. Take care not to blend too much. If desired, stir in chopped almonds and chopped semi-sweet chocolate. Spoon the batter into a loaf pan or an airtight jar. Refine the surface using a spatula. Once the ice cream is solid, freeze the pan for at least six hours or overnight, covered with plastic wrap or a lid. Spoon Mexican Hot Chocolate No Churn Ice Cream into bowls or cones; top with cinnamon sticks and whipped cream, if preferred. Savor your homemade ice cream, Mexican Hot Chocolate!

Prep Time: 15 minutes

Cook Time: 0 minutes

více o arealu studenec najdete zde

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This vegan blueberry crumble cake has a layer of creamy cheesecake that tastes great and is full of juicy blueberries. It has just the right amount of sweet, sour, and crumbly.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup almond flour. 1/2 cup vegan butter, cold and cubed. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup vegan yogurt. 1/4 cup almond milk. 1 tsp vanilla extract. 1 cup fresh or frozen blueberries.

Instructions: Preheat the oven to 350F 175C and grease a 9-inch round cake pan. In a large bowl, combine the all-purpose flour, almond flour, brown sugar, baking powder, baking soda, and salt. Add the cold cubed vegan butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs. In a small bowl, whisk together the vegan yogurt, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. Transfer half of the batter to the prepared cake pan and smooth it out with a spatula. Prepare the cheesecake layer by combining all the ingredients in a blender and blending until smooth. Pour the cheesecake layer over the batter in the cake pan. Top with the remaining batter and spread it out evenly. Sprinkle additional blueberries and crumble mixture on top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing and serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

Madwaleni

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These raw thin mint brownies are tasty and good for you. They are made with whole foods and don't have any added sugar, gluten, or dairy.

Ingredients: 1 cup walnuts. 1 cup dates. 1/3 cup cacao powder. 1/4 tsp peppermint extract. Pinch of salt. 1/2 cup vegan chocolate chips.

Instructions: Combine walnuts, dates, cacao powder, peppermint extract, and salt in a food processor. Process until well combined and sticky. Press the mixture into a lined baking dish, smoothing the top with a spatula. Sprinkle chocolate chips over the top and press them into the mixture. Refrigerate for at least 1 hour to set. Cut into squares and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

michael k taylor

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This Lentil Quinoa Fall Salad is a delightful blend of hearty grains, earthy lentils, sweet butternut squash, tart cranberries, and crunchy pecans, all tossed in a sweet and tangy maple dressing. It's perfect for autumn gatherings or as a flavorful side dish!

Ingredients: 1 cup cooked quinoa. 1 cup cooked lentils. 1 cup diced butternut squash, roasted. 1/2 cup dried cranberries. 1/4 cup chopped pecans, toasted. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: Boil the lentils and add them to a large bowl. Then add the roasted butternut squash, dried cranberries, toasted pecans, and chopped parsley. Salt and pepper should be mixed with olive oil, maple syrup, apple cider vinegar, and salt in a small bowl. Add the dressing to the salad and toss it around to cover it all. It can be served right away or put in the fridge to cool down until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

donnelly digest

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A delightful quinoa salad with the perfect blend of sweetness from cranberries, crispness from apples, and crunchiness from pecans. Tossed in a flavorful dressing, this salad is a healthy and delicious choice for any occasion.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1/2 cup dried cranberries. 1 apple, diced. 1/2 cup pecans, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool to room temperature. In a large bowl, combine cooked quinoa, dried cranberries, diced apple, chopped pecans, red onion, parsley, and feta cheese. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine, ensuring everything is well coated. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

chez lotus

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Shakshuka Vegetables is a delicious and healthy dish featuring a medley of vegetables simmered in a flavorful tomato sauce, with eggs poached on top. It's a Middle Eastern-inspired recipe that's perfect for breakfast, brunch, or dinner.

Ingredients: 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 zucchini, diced. 1 can 14 oz crushed tomatoes. 1 tsp cumin. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 4-6 large eggs. Fresh parsley, chopped for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the chopped onion and cook it until it turns clear. Add the minced garlic and cook for one more minute. Chopped up zucchini and red and yellow bell peppers should be added. Cook the vegetables in oil until they become soft. Add the tomato paste and spices cumin, paprika, cayenne pepper, salt, and pepper. Use a stir to mix. Turn down the heat, cover the pan, and let it simmer for 10 to 15 minutes, or until the vegetables are soft and the sauce gets thick. Make little holes in the sauce and put an egg in each one. Put the lid back on the pan and cook for another 5 to 7 minutes, or until the egg whites are set but the yolks are still runny. Add fresh chopped parsley as a garnish. Serve hot, right out of the pan.

Prep Time: 15 minutes

Cook Time: 25 minutes

scm appartment

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Feel free to add these tasty Broccoli Cheddar Muffins to your breakfast or brunch menu. They taste great and are good for you because they are full of broccoli, cheddar, and Parmesan cheese. They're simple to make and great for a quick breakfast on the go or a calm brunch with family and friends.

Ingredients: 2 cups broccoli florets, finely chopped. 1 cup cheddar cheese, shredded. 1 1/2 cups all-purpose flour. 1/2 cup milk. 1/4 cup unsalted butter, melted. 2 eggs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 2 tsp baking powder. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Preheat your oven to 375F 190C and grease a muffin tin or line it with muffin liners. In a large mixing bowl, combine the finely chopped broccoli florets, shredded cheddar cheese, grated Parmesan cheese, and finely chopped onion. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. In another bowl, beat the eggs and then stir in the melted unsalted butter and milk. Add the wet mixture to the dry ingredients and mix until just combined. Fold in the broccoli, cheddar cheese, and onion mixture until evenly distributed in the batter. Scoop the batter into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve these delicious Broccoli Cheddar Muffins for a delightful breakfast or brunch option.

Prep Time: 15 minutes

Cook Time: 25 minutes

blanc european festival

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This slow cooker recipe makes a tasty and comforting meal with soft chicken breasts, a creamy sauce, savory stuffing, and melted cheddar cheese.

Ingredients: 4 boneless, skinless chicken breasts. 1 can condensed cream of chicken soup. 1 cup chicken broth. 1/4 cup melted butter. 1 box stuffing mix. 1 cup shredded cheddar cheese.

Instructions: In the slow cooker's bottom, put chicken breasts. Soup mix and chicken broth should be mixed together in a bowl. Put on chicken. Put the melted butter and stuffing mix in a different bowl. Put it on the chicken. Put the lid on top and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is fully cooked. During the last 30 minutes of cooking, sprinkle shredded cheddar cheese on top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240 minutes

kristys portfolio

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This oven-baked chicken and rice dish is a convenient one-pot meal that requires no stove-top cooking. The chicken thighs stay moist and flavorful while baking on top of the seasoned rice, creating a deliciously satisfying dinner.

Ingredients: 4 chicken thighs, bone-in, skin-on. 1 cup long grain white rice. 1 1/2 cups chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. Chopped parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Put rice, chicken broth, onion, garlic, paprika, thyme, salt, and pepper in a baking dish. On top of the rice mix, put the chicken thighs. Sprinkle with olive oil and add more salt and pepper to taste. Place the dish in the oven and bake for 45 minutes! Take off the foil and bake for another 15 minutes, or until the rice is soft and the chicken is cooked all the way through. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 60 minutes

vhknorrbottenspets

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A tasty and filling salad with grilled steak slices that are juicy on top of mixed greens, cherry tomatoes, red onion, and tangy blue cheese. The salad is dressed with a tasty balsamic vinaigrette.

Ingredients: 1 lb beef steak such as sirloin or ribeye. Salt and pepper to taste. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup crumbled blue cheese. 1/4 cup balsamic vinegar. 1/3 cup extra virgin olive oil. 1 tablespoon Dijon mustard. 1 clove garlic, minced.

Instructions: Season the steak generously with salt and pepper on both sides. Heat a grill or grill pan over medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove from heat and let it rest for 5 minutes. In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, and blue cheese. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and minced garlic to make the vinaigrette. Slice the rested steak thinly against the grain. Divide the salad mixture among serving plates, top with sliced steak, and drizzle with balsamic vinaigrette. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

rodrigo arenas carter

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A simple and delicious casserole made with just four ingredients: chicken, pasta, cream of chicken soup, and cheese. Perfect for busy weeknights or when you're short on time!

Ingredients: 2 cups cooked chicken, shredded. 2 cups cooked pasta. 1 can condensed cream of chicken soup. 1 cup shredded cheese.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine cooked chicken, cooked pasta, and condensed cream of chicken soup. Spread the mixture evenly into a greased casserole dish. Sprinkle shredded cheese over the top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Madwaleni

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Enjoy a rich and creamy dessert without feeling bad about it! Because it is low in carbs and high in healthy fats, this Keto Chocolate Avocado Pudding is a great treat for people who are on the keto diet. Cocoa powder gives it a rich chocolate flavor, and avocado makes the base creamy. It's a tasty dessert that won't make your blood sugar rise because it's sweetened with keto-friendly sugars.

Ingredients: 2 ripe avocados. 1/4 cup unsweetened cocoa powder. 1/4 cup almond milk. 1/4 cup keto-friendly sweetener such as erythritol or stevia. 1 tsp vanilla extract. Pinch of salt.

Instructions: Remove the pits and peels from the avocados. Next, put them in a blender or food processor. Chocolate powder, almond milk, sugar, vanilla extract, and salt should all be put into the blender. To make it smooth and creamy, scrape down the sides of the bowl as needed. Taste it and add more sweetener if you think it needs it. Put the pudding in bowls or jars for serving. Put it in the fridge for at least 30 minutes to set and chill. If you want, you can serve it cold and top it with whipped cream or berries.

Prep Time: 10 minutes

Cook Time: 0 minutes

amo brass brass quintet