Supreme Cat Lord

Engineer Hamid - Lex - Media Minik - Csra Cougars - Aatsp Georgia Camp

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A refreshing twist on classic lemonade, this cocktail combines the crispness of cucumber with the zing of lemon and the herbal notes of cilantro, all enhanced by the kick of gin.

Ingredients: 2 oz gin. 1 oz cucumber juice. 1 oz lemon juice. 1/2 oz simple syrup. Few sprigs of cilantro. Cucumber slices and cilantro leaves for garnish.

Instructions: Put cilantro sprigs in a shaker and gently crush them. Simple syrup, cucumber juice, and lemon juice should all be added. Put ice in the shaker and shake it well. Strain the drink into an ice-filled glass. Add slices of cucumber and cilantro leaves as a garnish. Have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Northern High School Guidance

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The freshness of sauted peas and the smoky char of grilled baby gem lettuce are combined in this Paleo-friendly recipe, which is finished with a zesty lemon and garlic dressing. It's a tasty side dish or light dinner that fits well into the Paleo diet.

Ingredients: 4 baby gem lettuces, halved lengthwise. 1 cup fresh peas, shelled. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, zest and juice. Salt and pepper to taste. Fresh mint leaves for garnish.

Instructions: Turn the heat up to medium-high on a grill or grill pan. Combine one tablespoon of olive oil, minced garlic, lemon zest, salt, and pepper in a bowl with the cut baby gem lettuces. The seasoned lettuce halves should be grilled for two to three minutes on each side, or until they are charred and beginning to wilt. Take off of the grill and place aside. Heat the remaining 1 tablespoon of olive oil in a different pan over medium heat. After adding the fresh peas, saut them for two to three minutes, or until they turn bright green and tender. Add pepper and salt for seasoning. To present, place the burnt baby gem lettuce onto a platter, add the sauted peas on top, and then squeeze in some lemon juice. Add some mint leaves as a garnish. Savor your Charred Baby Gem Lettuce with Peas, which is Paleo-friendly!

Prep Time: 15 minutes

Cook Time: 10 minutes

Flippers Gymnastics

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A refreshing twist on the classic mojito, incorporating the tropical sweetness of mango with the zesty freshness of lime and mint.

Ingredients: 2 oz white rum. 1/2 lime, cut into wedges. 4-6 fresh mint leaves. 2 tbsp simple syrup. 2 oz mango nectar. Club soda, to top.

Instructions: In a glass, muddle lime wedges and mint leaves with simple syrup. Fill the glass with ice. Add white rum and mango nectar. Top with club soda and stir gently. Garnish with a lime wedge and mint sprig. Serve chilled.

Prep Time: 5 minutes

Cook Time: 0 minutes

Wadna Galore

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Indulge in these delicious Allergy-Free Freezer Brownie Bites without worrying about allergens or guilt. These raw, vegan, and paleo treats are perfect for satisfying your sweet cravings while adhering to dietary restrictions.

Ingredients: 1 cup of almond flour. 1/4 cup of unsweetened cocoa powder. 1/4 cup of coconut oil melted. 1/4 cup of maple syrup. 1/4 cup of dairy-free chocolate chips. 1/4 cup of almond butter. 1 tsp vanilla extract. 1/4 tsp sea salt.

Instructions: In a mixing bowl, combine almond flour and cocoa powder. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Fold in dairy-free chocolate chips and almond butter. Line a mini muffin tin with parchment paper or silicone liners. Scoop the brownie mixture into each muffin cup, filling them about halfway. Sprinkle a pinch of sea salt on top of each brownie bite. Place the muffin tin in the freezer for at least 30 minutes to set. Once the brownie bites are firm, remove them from the muffin tin and store in an airtight container in the freezer. Enjoy these raw, vegan, and paleo brownie bites straight from the freezer whenever you need a sweet treat!

Prep Time: 15 minutes

Cook Time: 0 minutes

North Eatery

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Enjoy the deep flavors of chocolate and white chocolate that has been caramelized with these tasty cupcakes. Warm chocolate cupcakes are topped with a smooth, sweet dulce de leche buttercream that has been caramelized. It's great for special events or just because you want something sweet.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 tsp baking powder. 1 and 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 8 oz white chocolate. 1 cup unsalted butter, softened. 1 cup powdered sugar. 1/4 cup dulce de leche. Chocolate sprinkles for decoration optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients mixture. Beat until well combined. Pour in the boiling water and mix until the batter is smooth. The batter will be thin, but that's okay. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes cool, caramelize the white chocolate. Chop the white chocolate into small chunks and place them on a baking sheet. Bake at 250F 120C for 45-60 minutes, stirring every 10 minutes until the chocolate turns a caramelized golden color. Let it cool. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and beat until light and fluffy. Fold the caramelized white chocolate into the buttercream until well combined. Once the cupcakes are completely cool, pipe or spread the caramelized white chocolate buttercream on top of each cupcake. Drizzle a small amount of dulce de leche over the buttercream on each cupcake. Optional: Decorate with chocolate sprinkles for extra flair. Serve and enjoy your decadent Chocolate Cupcakes with Caramelized White Chocolate Buttercream and Dulce de Leche!

Prep Time: 25 minutes

Cook Time: 20 minutes

Petrus Kirkemus

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These teddy-bear cookies are not only cute but also tasty. They're a delightful treat for all ages, with chocolate chip faces, cute candy ears, and colorful bowties.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. Chocolate chips or candy eyes. Mini chocolate chips for nose. Pink candy melts for ears. Decorative colored icing.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for about 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out one portion of the dough on a floured surface to about 1/4 inch thickness. Using teddy bear-shaped cookie cutters, cut out bear shapes and place them on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Melt the pink candy melts in the microwave according to package instructions. Dip the top sides of the cookies into the melted candy to create teddy bear ears. Place on parchment paper to set. Once the candy ears are set, use a bit of melted candy to attach chocolate chips or candy eyes and a mini chocolate chip for the nose. Use decorative colored icing to draw on mouths, bowties, and any other features you'd like. Let the icing set before serving or packaging the cookies. Enjoy these incredibly cute teddy-bear cookies!

Prep Time: 30 minutes

Cook Time: 10 minutes

Vote Mateo

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These Chocolate Chip Cornflake Cookies combine the classic flavors of chocolate chips with the delightful crunch of cornflakes. They are soft, chewy, and utterly delicious!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups cornflakes cereal. 2 cups semisweet chocolate chips.

Instructions: Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Add the Corn Flakes cereal and chocolate chips slowly while mixing. Place rounded tablespoons of cookie dough about 2 inches apart on the baking sheet that has been prepared. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with your tasty Chocolate Chip Cornflake Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Le Avventure Di Brotha

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These Pancake Muffins are a fun take on regular pancakes, which makes them great for kids. You can grab them quickly and enjoy them on the go or as a tasty breakfast treat at home.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup mini chocolate chips optional. Maple syrup and fresh berries for serving.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fold in the mini chocolate chips if you'd like to add some sweetness. Spoon the pancake batter into the muffin tin, filling each cup about 2/3 full. Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let the pancake muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely. Serve with maple syrup and fresh berries. Enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

Cascadian Group

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This gluten-free lemon ginger marmalade is bursting with bright citrus flavor and a hint of ginger spice. It's the perfect spread for those with gluten sensitivities or anyone who loves a zesty, homemade marmalade.

Ingredients: 6 large lemons, washed and sliced. 1/2 cup fresh ginger, peeled and finely chopped. 4 cups granulated sugar. 1/2 cup water. 1/4 cup lemon juice.

Instructions: Put the water, ginger chunks, and sliced lemons in a large pot. On medium-high heat, bring the mixture to a boil. Then, lower the heat to low and let it cook for 30 minutes, or until the lemons are soft. Mix the granulated sugar and lemon juice well in the pot after adding them. Keep cooking the mixture slowly over low heat for another 30 to 40 minutes, or until it gets thicker and the consistency you want for marmalade. To keep things from sticking, stir every so often. Get clean, germ-free glass jars ready for canning while the marmalade is cooking. When the marmalade gets thicker, take it off the heat and carefully pour it into the lined jars, leaving a 1/4-inch space at the top of each one. Use clean lids and rings to seal the jars, and then put them in a water bath canner for 10 minutes to make sure they are sealed properly. Take the jars out of the oven and let them cool down at room temperature. To make sure the lids are sealed, press down on the middle of each one. When you do this, the lids should not pop back up. You can keep gluten-free lemon ginger marmalade for up to a year in a cool, dark place. You can put it on gluten-free toast, on desserts, or in your favorite recipes to make them taste even better.

Prep Time: 20 minutes

Cook Time: 70 minutes

Dc Early Education Expo

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Refreshing and hydrating, this pineapple mint infused water is perfect for a hot day. The sweet tang of pineapple pairs beautifully with the refreshing aroma of mint, making it a delightful and healthy drink option.

Ingredients: 1 cup pineapple chunks. 10 fresh mint leaves. 4 cups water.

Instructions: In a pitcher, combine pineapple chunks and mint leaves. Muddle the mixture gently to release flavors. Add water to the pitcher and stir well. Refrigerate for at least 1 hour to allow flavors to infuse. Serve chilled over ice.

Prep Time: 5 minutes

Cook Time: 0 minutes

River Raisin Chorus

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A tasty change from regular burgers are these Spicy Cheddar Burgers with Blue Cheese Aioli. The pickled jalapenos add a spicy kick, and the blue cheese aioli is creamy and goes well with the juicy beef patty stuffed with cheddar. There's nothing else like this burger place!

Ingredients: 1 lb ground beef. 1/2 cup cheddar cheese, grated. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup pickled jalapeno slices. 1 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Tomato slices. Blue Cheese Aioli:. 1/2 cup mayonnaise. 2 oz blue cheese, crumbled. 1 clove garlic, minced. 1 tsp lemon juice. Salt and pepper to taste.

Instructions: Put the ground beef, breadcrumbs, red onion, pickled jalapeno slices, garlic powder, paprika, salt, and pepper in a bowl. Mix the ingredients together well until they are all evenly mixed in. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they are done the way you like them. Make the Blue Cheese Aioli while the burgers are cooking. Put blue cheese, garlic, lemon juice, salt, and pepper in a small bowl. Mix in the mayonnaise. Mix until it's nice and smooth. You can grill or toast the hamburger buns until they are just barely browned. Spread a lot of the Blue Cheese Aioli on the bottom half of each bun before putting the burgers together. Put a lettuce leaf on top of the aioli, then a burger patty. Add tomato slices and any other toppings you want. The Spicy Cheddar Burgers with Blue Cheese Aioli are ready to be served! Just put the other half of the bun on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Gotta Geaux Charters

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With these Air Fryer Hamburgers, you can make tasty homemade burgers quickly and with little work. The air fryer makes sure that every patty is juicy and cooked just right.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheese. Lettuce leaves. Tomato slices. Onion slices. Ketchup and mustard for topping.

Instructions: Preheat the air fryer to 375F 190C. In a bowl, mix the ground beef, salt, and black pepper until combined. Divide the beef mixture into 4 equal portions and shape them into burger patties. Place the burger patties in the preheated air fryer basket. Cook for 10-12 minutes, flipping halfway through, until the patties reach your desired level of doneness. In the last minute of cooking, add a slice of cheese to each patty and close the air fryer to melt the cheese. Toast the hamburger buns in the air fryer for 1-2 minutes, if desired. Assemble the burgers by placing lettuce, a burger patty with melted cheese, tomato slices, and onion slices on the buns. Top with ketchup and mustard as desired. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 12 minutes

Lorenzo Menzerschmidt

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Make delicious and soft homemade naan bread to enjoy with your favorite Indian dishes. This recipe yields fluffy naan with a slightly crispy exterior, perfect for scooping up curry or as a side dish.

Ingredients: 2 cups all-purpose flour. 1/2 cup plain yogurt. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 2 tablespoons vegetable oil. 2 tablespoons warm water. 1 teaspoon sugar. 1 teaspoon active dry yeast.

Instructions: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, sift together the all-purpose flour, salt, and baking powder. Add the activated yeast mixture, plain yogurt, and vegetable oil to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rest for 2 hours or until it doubles in size. Preheat a skillet or griddle over medium-high heat. Divide the dough into small portions and roll them into balls. Roll out each dough ball into a thin oval or round shape, about 1/4 inch thick. Place the rolled naan bread on the hot skillet and cook for about 1-2 minutes on each side, or until it puffs up and has golden brown spots. Remove from the skillet and brush with melted butter or garlic butter if desired. Serve your homemade naan bread warm with your favorite curries or dips.

Prep Time: 20 minutes

Cook Time: 10 minutes

Beautify Your Life

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These brownies are a delightful twist on traditional Polish walnut cookies, perfect for the holiday season. Rich, chocolatey, and studded with crunchy walnuts, they are sure to be a hit at any festive gathering.

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/2 cup butter, melted. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased and floured. Put the flour, sugar, cocoa powder, and salt in a large bowl and mix them together. The eggs, vanilla extract, and melted butter should all be mixed in well. Mix in the chopped walnuts until they are spread out evenly. When the baking pan is ready, pour the batter in and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let the brownies cool in the pan for a while before cutting them up and serving them.

Prep Time: 15 minutes

Cook Time: 25 minutes

College Board

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This recipe for Best Ever Grilled Margarita Chicken combines the flavors of tequila, lime, and orange with juicy grilled chicken breasts. The result is a tasty and refreshing dish that's great for summer parties or whenever you want a taste of Mexico.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup tequila. 1/4 cup lime juice. 1/4 cup orange juice. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. 1 tablespoon olive oil. 1 teaspoon honey. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: In a bowl, combine tequila, lime juice, orange juice, minced garlic, chopped cilantro, olive oil, honey, salt, and black pepper to make the marinade. Place chicken breasts in a resealable plastic bag and pour marinade over them. Seal the bag and refrigerate for at least 2 hours or overnight. 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 cooked through, with internal temperature reaching 165F 75C. Remove chicken from grill and let it rest for a few minutes before serving. Serve grilled margarita chicken with your favorite sides and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Lucy Victoria Yoga

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Savor the decadent chocolate flavor of these vegan Nilla wafers made at home. Ideal as a tasty addition to your desserts or as a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup cocoa powder. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan butter, softened. 2 tbsp unsweetened applesauce. 1 tsp vanilla extract. 1-2 tbsp almond milk as needed.

Instructions: Adjust the oven temperature to 325F 160C and place parchment paper on a baking sheet. Mix together the granulated sugar, baking powder, cocoa powder, all-purpose flour, and salt in a mixing bowl. To the dry ingredients, add the unsweetened applesauce, softened vegan butter, and vanilla extract. Stir to form a dough. One tablespoon of almond milk at a time should be added to the dough if it's too dry until it comes together. After rolling the dough into a log with a diameter of about an inch, cover it with plastic wrap. Refrigerate the dough for approximately half an hour. After the dough has cooled, cut it into thin rounds that are about 1/8 inch thick. Arrange the cookies, leaving space between them, on the baking sheet that has been prepared. Bake for 12 to 15 minutes, or until the cookies are slightly crisp and firm to the touch, in a preheated oven. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Your vegan chocolate Nilla wafers are ready to eat once they have cooled.

Prep Time: 45 minutes

Cook Time: 15 minutes

Ideanet

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Indulge in the sweet and nutty combination of maple syrup and walnuts sandwiched between soft and chewy blondie cookies, all wrapped around creamy vanilla ice cream.

Ingredients: 2 cups vanilla ice cream. 1/2 cup chopped walnuts. 1/4 cup maple syrup. 8 blondie cookies.

Instructions: Vanilla ice cream, chopped walnuts, and maple syrup should all be mixed together well in a bowl. Spread the ice cream mixture on one side of 4 blondie cookies. Place the other cookies on top to make sandwiches. Put a piece of plastic wrap around each sandwich and freeze them for at least two hours before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Wadna Galore