The Creature Blog

Prešovské dobrovonícke - Martin Art 2D - Sankofa Education - Jan Javurek - Tyriene Amey

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Nagelsalon Sundari

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corner view café

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Cagriaksoy

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Galic Zorana

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Delfin Agencija

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abby mcmillen

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rachel waiters

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mar thoma liberal catholic church

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You can eat this gluten-free kale salad with cucumber and spiralized carrots for a light lunch or dinner. It's healthy and refreshing. The creamy peanut sauce gives it a burst of flavor and makes it a healthy and filling meal.

Ingredients: 4 cups of kale leaves, stems removed and chopped. 2 medium carrots, spiralized. 1 cucumber, spiralized. 1/2 cup of roasted unsalted peanuts, crushed. 2 tablespoons of sesame seeds. For the Peanut Sauce:. 1/4 cup of creamy peanut butter gluten-free. 2 tablespoons of gluten-free soy sauce. 2 tablespoons of rice vinegar. 1 tablespoon of honey or maple syrup. 1 clove of garlic, minced. 1 teaspoon of fresh ginger, grated. 1-2 tablespoons of water, as needed for consistency. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped kale, spiralized carrots, and spiralized cucumber. To make the peanut sauce, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, minced garlic, and grated ginger in a small bowl. Add water as needed to reach your desired sauce consistency. Season with salt and pepper to taste. Drizzle the peanut sauce over the kale, carrots, and cucumber mixture. Toss the salad until all the ingredients are well coated with the peanut sauce. Sprinkle crushed roasted peanuts and sesame seeds on top of the salad for added crunch and flavor. Serve immediately or refrigerate for a chilled salad. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Fatty George

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These Buffalo Chicken Tortilla Roll Ups are the perfect game day snack or appetizer for any day! They are filled with the spicy goodness of buffalo chicken, creamy ranch, and a blend of cheeses, all rolled up in a convenient tortilla. Easy to make and even easier to enjoy!

Ingredients: 2 cups shredded cooked chicken. 1/2 cup buffalo sauce. 1 cup cream cheese, softened. 1/2 cup ranch dressing. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup chopped celery. 1/4 cup crumbled blue cheese. 8 small flour tortillas.

Instructions: In a mixing bowl, combine the shredded chicken and buffalo sauce. Mix well to coat the chicken in the sauce. In another bowl, mix the softened cream cheese and ranch dressing until smooth. Spread a generous spoonful of the cream cheese mixture onto each tortilla, leaving a small border around the edges. Evenly distribute the buffalo chicken mixture over the cream cheese layer on each tortilla. Sprinkle shredded cheddar cheese, chopped green onions, chopped celery, and crumbled blue cheese over the buffalo chicken mixture on each tortilla. Starting from one edge, tightly roll up each tortilla. Wrap the rolled tortillas in plastic wrap and refrigerate for at least 2 hours to allow them to set. Before serving, slice each roll-up into bite-sized pieces. Serve the Buffalo Chicken Tortilla Roll Ups on a platter with extra buffalo sauce and ranch dressing for dipping.

Prep Time: 20 minutes

Cook Time: 0 minutes

Jan Javurek

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Add a touch of sparkle to your New Year's Eve celebration with these delightful Sprinkle and Edible Glitter Dipped Fortune Cookies. They're a perfect combination of sweet white chocolate, colorful sprinkles, and a touch of edible glitter magic.

Ingredients: 12 fortune cookies. 1 cup white chocolate chips. Assorted colored sprinkles. Edible glitter.

Instructions: In a bowl that can go in the microwave, melt the white chocolate chips for 20 seconds at a time, stirring after each time until the chocolate is smooth and melted. To cover about half of each fortune cookie, dip it into the melted white chocolate. Let the extra chocolate run off. While the chocolate is still wet, cover the dipped part of the cookie with lots of different colored sprinkles and edible glitter. To let the chocolate set, put the cookies that have been dipped on a tray lined with parchment paper. Dip and decorate all of the fortune cookies in the same way. After the chocolate has set, carefully take the cookies off the parchment paper. You can give the Sprinkle and Edible Glitter Dipped Fortune Cookies as party favors or treats on New Year's Eve.

Prep Time: 15 minutes

Cook Time: 10 minutes

paulinas barber shop

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There's no better way to enjoy the Best Tuna Salad than on its own, in a sandwich, or in a wrap. It tastes great and is creamy and tangy at the same time.

Ingredients: 2 cans of tuna. 1/2 cup mayonnaise. 1/4 cup diced red onion. 1/4 cup diced celery. 2 tablespoons pickle relish. 1 tablespoon Dijon mustard. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Take the tuna out of the water and put it in a bowl. Put diced red onion, diced celery, pickle relish, and Dijon mustard in the bowl with the tuna. Make sure that everything is well mixed. Add salt and pepper to taste, then mix it all together again. Put the tuna salad in the fridge for at least 30 minutes before you serve it. Put it on a bed of lettuce and eat!

Prep Time: 15 minutes

Cook Time: 0 minutes

the salida studio tour

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A fusion twist on sushi, this recipe combines the flavors of apple and fennel-stuffed salmon with a tangy cider sauce, wrapped in nori and sushi rice.

Ingredients: 2 salmon fillets. 1 apple, thinly sliced. fennel bulb, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. cup apple cider. 1 tablespoon soy sauce. 1 tablespoon honey. 1 teaspoon cornstarch dissolved in 1 tablespoon water. Sushi rice, prepared. Nori sheets.

Instructions: Warm the oven up to 190C 375F. By cutting each salmon fillet along the side, you can make a pocket. Put apple slices and fennel inside each salmon pocket. Add salt and pepper to the salmon and brush it with olive oil. On a baking sheet, put the stuffed salmon. Bake for 15 to 20 minutes, or until the salmon is fully cooked. Apple cider, soy sauce, and honey should all be mixed together in a small saucepan. Bring to a low boil. Mix in the cornstarch mixture, and cook for another two to three minutes, until it gets thick. Take the salmon out of the oven and let it cool down a bit. Add some sushi rice to a sheet of nori. Place a salmon fillet on top of the rice and roll it up tight. Cut the sushi roll into small pieces and serve it with cider sauce.

Prep Time: 20 minutes

Cook Time: 20 minutes

Trust Love and Kindness

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There are strong Jamaican jerk seasoning flavors in this Easy Oven Baked Jerk Chicken recipe. The chicken thighs are soft. This dish is great for a flavorful dinner during the week or on the weekend. The chicken is marinated in a mix of spices, olive oil, soy sauce, and citrus, and then it is baked until it's juicy and tender.

Ingredients: 6 chicken thighs, bone-in and skin-on. 2 tablespoons jerk seasoning. 2 tablespoons olive oil. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 tablespoon lime juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon ground allspice. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Before you start cooking, heat the oven to 375F 190C. For the marinade, put the lime juice, garlic powder, onion powder, thyme, allspice, salt, and black pepper in a small bowl. Add the jerk seasoning and mix it all together. Pour the marinade over the chicken thighs in a large bowl or ziplock bag. Toss the chicken thighs to cover them all over. Marinate the chicken in the sauce for at least 30 minutes, or in the fridge for up to 24 hours. The chicken thighs should be put on a baking sheet that has been lined with aluminum foil or parchment paper. Warm the oven up and put the chicken in it. Bake for 35 to 40 minutes, or until the chicken is fully cooked and the skin is golden and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 40 minutes

MrStitchez

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Enjoy the ultimate comfort food with this Pretzel Burger, which has a juicy beef patty, creamy beer cheese, and the satisfying crunch of a pretzel bun. You'll want more of this delicious treat after taking it.

Ingredients: 1 lb ground beef. 4 pretzel buns. 1 cup shredded cheddar cheese. 1/2 cup beer your choice. 2 tablespoons butter. 1/4 cup mayonnaise. 1/4 cup Dijon mustard. 1/2 cup sliced pickles. 1 small red onion, thinly sliced. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to both sides. Put the pretzel buns on the grill with the cut side down. Toast them for one to two minutes, until they get a little brown. Take it out and set it aside. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Make the beer cheese sauce while the burgers are on the grill. Melt the butter in a saucepan over medium heat. Break up the cheddar cheese and add the beer. It's ready when the cheese melts and the mixture is smooth. Take it off the heat. Put the Dijon mustard and mayonnaise in a small bowl and mix them together to make a sauce. Spread the Dijon-mayo sauce on the toasted pretzel buns before putting the burgers together. Pick up a burger patties and put one on the bottom half of every bun. Put a lot of beer cheese sauce, sliced pickles, and sliced red onions on top of each burger. Add the top half of the pretzel buns to the burgers to close them up. Enjoy your tasty Pretzel Burger with Beer Cheese while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

ophelia arc

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Start your kids' days off right with a tasty, protein-rich peanut butter smoothie. It's a great way to get ready for a busy day.

Ingredients: 1 banana. 1/4 cup peanut butter. 1 cup Greek yogurt. 1/2 cup milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Peel and slice the banana. Add the banana, peanut butter, Greek yogurt, milk, honey, vanilla extract, and ice cubes to a blender. Blend until smooth and creamy, about 1-2 minutes. Pour the smoothie into a glass and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

kiley dean

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If you use cauliflower instead of regular grits in this recipe, it makes shrimp and grits lighter. It's easy to make and tastes great, making it perfect for a busy weeknight dinner.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups cauliflower florets. 1 cup almond milk. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Pulse the cauliflower florets in a food processor until they look and feel like grits. Put olive oil in a saucepan and heat it over medium-low heat. Mix in the garlic and cook until it smells good. To make the cauliflower "grits," put them in the saucepan and cook for two to three minutes. Add the Parmesan cheese, paprika, cayenne pepper, salt, and pepper, and mix them in. For about 5 minutes, cook until the mixture gets thicker. Put olive oil in a different pan and heat it over medium-high heat. Add the shrimp to the pan after seasoning them with salt, pepper, and paprika. About two to three minutes on each side, cook until the shrimp is pink and opaque. Put the shrimp on top of the cauliflower "grits" and sprinkle chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 5 minutes

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