The PenGÇÖs Point Of View

Cryptickoi - northern ontario labrador retrievers - Lymington Open Gardens - Duddingston field - tacloban city adventist elementary school

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You can enjoy the smooth, creamy peanut butter ice cream with crunchy Butterfinger candy bar pieces.

Ingredients: 2 cups heavy cream. 1 cup creamy peanut butter. 1 cup sweetened condensed milk. 1 teaspoon vanilla extract. 4 Butterfinger candy bars, crushed.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Put in the vanilla extract, peanut butter, and sweetened condensed milk. Mix everything together well. Crushed Butterfinger candy bars should be added last. Put the mixture in a container that can go in the freezer. Put it in the freezer for at least 6 hours, or until it gets firm. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Denmark Gymnastics

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For breakfast or brunch, try this tasty and creamy frittata with hash browns. The dish tastes great and fills you up with its crispy hash browns and creamy eggs with melted cheese.

Ingredients: 2 cups frozen hash browns. 6 large eggs. 1/2 cup milk. 1/2 cup shredded cheddar cheese. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup diced onion. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. In a large oven-safe skillet, melt the butter over medium heat. Add the diced onions and bell peppers, and saut until they soften, about 3-4 minutes. Add the frozen hash browns to the skillet and cook until they start to turn crispy and golden brown. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the hash browns in the skillet. Sprinkle the shredded cheddar cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is set and the top is golden brown. Remove from the oven and let it cool for a few minutes before slicing and serving. Garnish with fresh herbs or additional cheese if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

IMMOBILIARE ITALIA

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This recipe for vegan beef stock makes a rich and flavorful base for soups, stews, gravies, and other dishes that don't use any meat. It gives your food more depth of flavor because it's full of umami from things like shiitake mushrooms, soy sauce, and miso paste.

Ingredients: 1 large onion, roughly chopped. 2 carrots, roughly chopped. 2 celery stalks, roughly chopped. 4 garlic cloves, smashed. 1/2 cup dried shiitake mushrooms. 1 tablespoon tomato paste. 2 tablespoons soy sauce or tamari. 1 teaspoon miso paste. 1 teaspoon whole black peppercorns. 4 cups water.

Instructions: In a large pot, add all the ingredients: onion, carrots, celery, garlic, dried shiitake mushrooms, tomato paste, soy sauce, miso paste, black peppercorns, and water. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and let the stock simmer for about 45 minutes to 1 hour, allowing the flavors to develop. Once done, strain the stock through a fine-mesh sieve or cheesecloth to remove the solids. Use the vegan beef stock immediately in your favorite recipes or store it in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Prep Time: 10 minutes

Cook Time: 60 minutes

Barwick In Elmet Tennis Club

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You can show off the sweet, juicy taste of ripe nectarines in these delicious nectarine puff pastry tarts. They are easy to make and only need a few ingredients to make a beautiful dessert or afternoon snack.

Ingredients: 1 sheet puff pastry, thawed. 3-4 ripe nectarines, thinly sliced. 1/4 cup brown sugar. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional. Fresh mint leaves, for garnish optional.

Instructions: Preheat oven to 375F 190C. Roll out the puff pastry sheet on a lightly floured surface and cut it into desired shapes rectangles, squares, or circles. Transfer the pastry shapes onto a baking sheet lined with parchment paper. In a small bowl, mix together brown sugar, lemon juice, and vanilla extract. Brush the pastry shapes with the sugar mixture, leaving a small border around the edges. Arrange the sliced nectarines on top of the pastry shapes, slightly overlapping them. Brush the edges of the pastry with beaten egg. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and the nectarines are tender. Once baked, remove from the oven and let cool slightly. Optional: Dust with powdered sugar and garnish with fresh mint leaves before serving. Serve warm or at room temperature. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

#DeliciousSnack, #SimpleIngredients, #BeautifulDessert, #NectarineTarts

divagando blog

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This Vegan Summer Veggie Pasta Salad is a refreshing and satisfying dish perfect for warm weather. Packed with fresh vegetables and a tangy dressing, it's a delightful addition to any summer meal or picnic.

Ingredients: 8 oz vegan pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and black pepper to taste.

Instructions: Cook the vegan pasta according to package instructions until al dente. Drain and rinse with cold water, then set aside. In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, basil, and Kalamata olives. In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper to create the dressing. Pour the dressing over the vegetable mixture and toss well to coat. Add the cooked pasta to the bowl and gently toss again to combine all ingredients. Chill the Vegan Summer Veggie Pasta Salad in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Mash Tun

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The outside of these mashed potato fritters is crunchy, and the inside is creamy. They are full of cheese and tasty green onions. They are great as a snack or side dish any time.

Ingredients: 2 cups mashed potatoes. 1/2 cup shredded cheese. 1/4 cup chopped green onions. 1/4 cup all-purpose flour. 1 egg, beaten. 1/2 teaspoon garlic powder. Salt and pepper to taste. Oil for frying.

Instructions: Mash potatoes, green onions, garlic powder, salt, and pepper in a bowl. Add beaten egg, shredded cheese, and chopped green onions. Mix everything together well. Put oil in a pan and heat it over medium-low heat. Scoop out small amounts of the potato mix and form them into patties. Be careful when you put the patties into the hot oil. It should take about two to three minutes per side to fry until both sides are golden brown and crispy. Take it out of the oil and let it drain on paper towels. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 10 minutes

Your Coach DrB

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These Peanut Butter Truffle Brownies combine the rich flavors of chocolate and peanut butter in a decadent dessert. With a layer of creamy peanut butter truffle atop fudgy brownies, they are reminiscent of the classic buckeye candy.

Ingredients: 1 box brownie mix. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup semisweet chocolate chips. 1/4 cup heavy cream.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Follow the directions on the package to make the brownie mix, then pour it into the pan that has been prepared. Cream the butter, add the powdered sugar, vanilla extract, and salt to a medium-sized bowl, and mix the peanut butter and butter until the mixture is smooth. Put peanut butter mixture on top of the brownie batter by spoonfuls. Mix the peanut butter mixture into the brownie batter with a knife. 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 all the way down on a wire rack in the pan. Heavy cream and chocolate chips should be mixed together in a small saucepan. Stir the chocolate all the time while heating it over low heat until it melts and is smooth. Spread out the chocolate ganache on top of the brownies after they have cooled. Put it in the fridge for at least an hour before you cut it into squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Fairview Baptist Church Mineral Wells

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A cheesy and savory treat are these crescent rolls with bacon cheese. With their irresistible combination of melted cheddar cheese and crispy bacon, they make the ideal snack or appetizer for any occasion.

Ingredients: 1 package 8 ounces refrigerated crescent roll dough. 8 slices of bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup cream cheese, softened. 1/4 teaspoon garlic powder.

Instructions: Adjust the oven temperature to 375F 190C and place parchment paper on a baking sheet. The crescent roll dough should be unrolled and divided into eight triangles. Crumbled bacon, shredded cheddar cheese, chopped green onions, softened cream cheese, and garlic powder should all be combined in a mixing bowl. Spoon a portion of the bacon and cheese mixture onto the broad end of every triangle of crescent rolls. Starting from the wide end of each triangle, roll it up and arrange it seam side down on the baking sheet that has been preheated. Bake for 12 to 15 minutes in a preheated oven, or until the cheese is melted and bubbling and the crescent rolls are golden brown. Take out of the oven and allow it to cool down a little before serving. Savor your mouthwatering Crescent Rolls with Bacon Cheese!

Prep Time: 15 minutes

Cook Time: 15 minutes

Trading For Beginners

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This refreshing cocktail combines the tartness of rhubarb with the delicate floral notes of rosewater, balanced by the botanicals of gin and the brightness of fresh lemon juice.

Ingredients: 2 oz gin. 1 oz rhubarb and rosewater syrup. 1/2 oz fresh lemon juice. Club soda, to top. Rhubarb stalk, for garnish. Rose petals, for garnish.

Instructions: Put gin, rhubarb and rosewater syrup, and fresh lemon juice in a shaker. Use ice to shake it well. Pour through a strainer into an ice-filled glass. Add club soda on top. Put rose petals and a rhubarb stalk on top to look nice.

Prep Time: 5 minutes

Cook Time: 0 minutes

Elga Records

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This Easy Creamy Crock-Pot Coconut Curry Chicken is a tasty and comforting meal that is full of flavor. It's great for a cozy weeknight dinner because it has tender chicken, creamy coconut milk, and fragrant spices. It also works well with keto and is low in carbs!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into cubes. 1 can 14 oz coconut milk. 1/4 cup chicken broth. 2 tbsp curry powder. 1 tsp turmeric powder. 1/2 tsp ground ginger. 1/2 tsp garlic powder. Salt and pepper to taste. 1 onion, diced. 1 bell pepper, diced. 2 cups cauliflower florets. 2 cups spinach leaves.

Instructions: In a slow cooker, combine the coconut milk, chicken broth, curry powder, turmeric powder, ground ginger, garlic powder, salt, and pepper. Mix well. Add the diced chicken, onion, bell pepper, and cauliflower florets to the slow cooker. Stir to coat the ingredients with the coconut curry sauce. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender. Stir in the spinach leaves during the last 30 minutes of cooking. Once done, taste and adjust seasoning if needed. Serve hot over cauliflower rice or with low-carb naan bread, if desired.

Prep Time: 10 minutes

Cook Time: 4 minutes

The Post Pizza

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Enjoy this delicious blue cocktail while you sit back and unwind. The Chillaxer is a drink that combines the smoothness of vodka with the tangy flavor of blue curaao and lime. It's a great way to relax after a long day.

Ingredients: 2 oz vodka. 1 oz blue curaao. 1/2 oz lime juice. 1/2 oz simple syrup. Club soda, to top.

Instructions: Put ice in a shaker. Soda, blue curaao, lime juice, and simple syrup should be added. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass that is already cold. Add club soda on top. Put a lime wheel on top. Have fun with Chillaxer!

Prep Time: 5 minutes

Cook Time: 0 minutes

Snagem

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On this vegetarian pizza, caramelized onions and roasted squash go well together because they are both sweet and savory. There is a burst of flavor in every bite thanks to the creamy goat cheese and fragrant basil.

Ingredients: 1 pizza dough. 1/2 cup caramelized onions. 1 cup roasted squash, diced. 1 cup shredded mozzarella cheese. 1/4 cup crumbled goat cheese. 1/4 cup fresh basil leaves, torn. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a lightly floured surface, roll out the pizza dough to the thickness you want. Place the dough on a pizza stone or baking sheet after it has been rolled out. Spread the olive oil out over the dough, leaving a little space around the edges for the crust. Cover the oiled dough with the caramelized onions. Spread the roasted squash out evenly on top of the onions. Add the mozzarella cheese shreds to the squash and onions. Put goat cheese that has been broken up on top of the mozzarella. Add a little salt and pepper to taste to the pizza. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take the pizza out of the oven and give it a minute to cool down. Add torn fresh basil leaves to the hot pizza. Cut your tasty Caramelized Onions and Squash Pizza into slices and serve them.

Prep Time: 20 minutes

Cook Time: 15 minutes

Raphael Escobar

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This three-bean chili made in a gluten-free slow cooker is hearty and tasty, and it's great for busy days. This is a comforting meal that is easy to make and tastes great. It's full of protein-rich beans and fragrant spices. Just put everything in the slow cooker and let it cook until it's just right.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 2 cans 15 oz each kidney beans, drained and rinsed. 2 cans 15 oz each pinto beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 cup vegetable broth. 1 onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 2 cloves garlic, minced. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 teaspoon smoked paprika. Salt, to taste. Black pepper, to taste. Optional toppings: avocado slices, chopped cilantro, lime wedges.

Instructions: Add the diced tomatoes, onion, bell peppers, garlic, chili powder, cumin, smoked paprika, salt, and black pepper to a slow cooker. Then add the black beans, kidney beans, pinto beans, and vegetable broth. Make sure to stir everything together well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chili is thick and the flavors are well mixed. Before serving, taste it and make any necessary seasoning changes. Serve hot with extras like lime wedges, chopped cilantro, and avocado slices if you want.

Prep Time: 15 minutes

Cook Time: 360 minutes

The Post Pizza

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This Parmesan Spinach Penne Pasta is a quick and flavorful dish perfect for busy weeknights. The combination of savory Parmesan cheese and nutritious spinach creates a satisfying meal that's both easy to make and delicious.

Ingredients: 250g penne pasta. 2 cups fresh spinach leaves, washed and chopped. 1/2 cup grated Parmesan cheese. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1-2 minutes. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Add cooked penne pasta to the skillet and toss to combine with the spinach and garlic. Sprinkle grated Parmesan cheese over the pasta and stir until the cheese is melted and evenly distributed. Season with salt and pepper to taste. Serve hot, optionally garnished with additional Parmesan cheese and freshly ground black pepper.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ashley Okwuosa

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roasted sweet potatoes and spicy harissa chickpeas are mixed with a tangy lemon-honey dressing to make a hearty and tasty salad. This salad is full of flavor and a great choice for a healthy lunch or dinner.

Ingredients: 2 sweet potatoes, peeled and diced. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1 teaspoon harissa paste. Salt and pepper to taste. 4 cups mixed salad greens. 1/2 red onion, thinly sliced. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh cilantro. 2 tablespoons lemon juice. 1 tablespoon honey.

Instructions: Turn on your oven and heat it up to 425F 220C. Dice the sweet potatoes and put them in a large bowl. Add the chickpeas, olive oil, cumin, smoked paprika, harissa paste, salt, and pepper. Mix everything together until the oil and spices cover the sweet potatoes and chickpeas well. Spread the chickpea and sweet potato mixture out evenly on a baking sheet. Roast in a hot oven for 25 to 30 minutes, stirring every so often, until the sweet potatoes are soft and slightly crispy. Set the dressing aside while you roast the chickpeas and sweet potatoes. Add the honey and lemon juice to a small bowl and mix them together using a whisk. You should take the chickpeas and sweet potatoes out of the oven and let them cool down a bit. In a large serving bowl, put the mixed salad greens. Now you can put the salad together. Place the roasted sweet potato and chickpea mix on top. Then add the sliced red onion, crumbled feta cheese, and chopped cilantro. Pour the honey-lemon dressing over the salad. Toss everything together gently to mix, and then serve right away. Take a bite of your roasted sweet potato salad with harissa chickpeas.

Prep Time: 15 minutes

Cook Time: 30 minutes

Rga Bicester

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Spice up your classic Bloody Mary with the tangy flavor of green tomatoes and the savory crunch of a BLT. This refreshing twist on the traditional cocktail is perfect for brunch or any time you crave a zesty kick.

Ingredients: 4 oz green tomato juice. 2 oz vodka. 1/2 oz lime juice. 1/2 tsp Worcestershire sauce. 1/4 tsp hot sauce. Salt and pepper to taste. 4 slices crispy bacon. Lettuce leaves for garnish. Optional: celery stalks for garnish.

Instructions: In a shaker, combine green tomato juice, vodka, lime juice, Worcestershire sauce, hot sauce, salt, and pepper. Shake well. Fill glasses with ice. Strain the mixture into glasses. Garnish each glass with a slice of crispy bacon and lettuce leaves. Optionally, add celery stalks for additional garnish. Serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

All. My Jewels Honey

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Pecorino Ubriaco le forme sono immerse nel vino Sangiovese per circa 7 giorni, resulting in a flavorful cheese with hints of Sangiovese wine.

Ingredients: 500g Pecorino Ubriaco cheese. 1 bottle Sangiovese wine. Crusty bread, for serving.

Instructions: Cut the Pecorino Ubriaco cheese into bite-sized pieces or slices. In a shallow dish or container, immerse the cheese in Sangiovese wine, ensuring all pieces are fully covered. Cover the dish/container and refrigerate for approximately 7 days to allow the cheese to absorb the flavors of the wine. Remove the cheese from the wine marinade and allow it to come to room temperature before serving. Serve the Pecorino Ubriaco al Sangiovese with crusty bread.

Prep Time: 10 minutes

Cook Time: 0 minutes

Sendai Earthquake Japan