Ticolog

Essentially Therapeutic Massage - st. james - Jewelry by Brenna Klassen-Glanzer - AP Seminar - Moose Gooser Woodwork

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Sticky Pork Bao Buns are a delicious mix of soft pork belly cooked in a sweet and savory sauce and soft steamed buns. These bao buns are great as a snack or a meal because they have a lot of different tastes and textures.

Ingredients: 500g pork belly, cut into cubes. 2 tablespoons soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon rice vinegar. 1 teaspoon Chinese five-spice powder. 1/2 cup chicken broth. 1 tablespoon cornstarch. 8 bao buns. Sliced cucumber, for garnish. Sliced green onions, for garnish.

Instructions: In a bowl, mix soy sauce, hoisin sauce, honey, garlic, ginger, rice vinegar, and Chinese five-spice powder. Add pork belly cubes to a slow cooker and pour the sauce over them. Cook on low for 6-8 hours or on high for 4 hours until pork is tender. Once cooked, remove pork from slow cooker and shred using two forks. Set aside. In a small bowl, mix cornstarch and chicken broth. Pour into the slow cooker with the remaining sauce and cook on high until thickened, about 10 minutes. Return shredded pork to the slow cooker and stir to coat with the thickened sauce. Steam bao buns according to package instructions. To assemble, place a spoonful of sticky pork inside each bao bun. Top with sliced cucumber and green onions. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

ASG Plumbing

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There are crunchy vegetables, sweet blueberries, and nutty quinoa in this colorful vegan salad. It's all mixed together in a creamy avocado cilantro dressing. It's a healthy and refreshing dish that's great for any event.

Ingredients: 1 cup cooked quinoa. 1 cup fresh blueberries. 1 cup diced cucumber. 1 cup diced bell pepper. 1/4 cup chopped cilantro. 1 ripe avocado. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked quinoa, blueberries, cucumber, bell pepper, and cilantro. In a blender, combine avocado, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth to make the dressing. Pour the avocado cilantro dressing over the quinoa salad and toss gently to coat evenly. Serve immediately or chill in the refrigerator for about 30 minutes before serving to allow flavors to meld.

Prep Time: 15 minutes

Cook Time: 15 minutes

Grad Sevnica

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These Short Rib Tacos from Foodtastic Mom are a mouthwatering delight. Tender, flavorful short ribs are slow-cooked with spices and served in warm tortillas with cheese, sour cream, and cilantro. Perfect for a family dinner or a crowd-pleasing party dish!

Ingredients: 1 1/2 lbs short ribs, bone-in. 2 tsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 jalapeo, seeded and minced. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup beef broth. 1/2 cup diced tomatoes. 8 small tortillas. 1 cup shredded cheddar cheese. 1/2 cup sour cream. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Add salt and pepper to the short ribs. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 5 minutes per side to brown the short ribs after you add them. Take it out of the pan and set it aside. To the same pan, add the jalapeo, chopped onion, and minced garlic. It will take about three minutes of cooking until the onions are clear. Add the smoked paprika, chili powder, and cumin and stir them in. Cook for another minute or two, until the food smells good. Put the short ribs back in the pan where they were seared and add the beef broth and diced tomatoes. Bring to a low boil. Cover and cook on low heat for two to three hours, or until the short ribs are soft and can be shred with a fork. Take the short ribs out of the pan and shred the meat. Get rid of any bones and extra fat. Put the shredded meat back in the pan and cook for another 10 to 15 minutes so the flavors can soak in. Follow the directions on the package to warm the tortillas. To put together the tacos, cover each tortilla with a lot of the short rib filling. Shred cheddar cheese, add sour cream, and sprinkle fresh cilantro on top. Put lime wedges on the side and serve. Have fun with your tasty Short Rib Tacos!

Prep Time: 20 minutes

Cook Time: 180 minutes

WALSALL RADIO UK

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These Holiday Cake Mix Cookies are a quick and easy way to dress up your holiday baking. The use of a cake mix as the base simplifies the recipe, while the addition of colorful sprinkles adds holiday cheer.

Ingredients: 1 box holiday cake mix. 2 large eggs. 1/2 cup vegetable oil. 1 cup festive sprinkles.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the eggs, vegetable oil, and holiday cake mix in a large bowl and mix them together. Mix everything together well. Add the holiday sprinkles to the cookie dough slowly while folding them in. Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each one. You can use a tablespoon or a cookie scoop for this. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are set and they are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty holiday cake mix cookies with your family and friends once they're cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

ghost experience cym

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Indulge in the refreshing flavors of key lime pie with this easy no-churn ice cream recipe. Creamy, tangy, and with a hint of sweetness, it's the perfect treat for any occasion.

Ingredients: 1 can 14 ounces sweetened condensed milk. 2 tablespoons fresh lime zest. 1/2 cup fresh lime juice. 2 cups heavy cream. 1/2 cup graham cracker crumbs. 1/4 cup condensed milk optional, for extra sweetness.

Instructions: Put sweetened condensed milk, lime zest, and lime juice in a bowl and mix them together. Combine well. Whip the heavy cream in a different bowl until stiff peaks form. Add the whipped cream slowly to the condensed milk mixture and mix it well. You can add more condensed milk if you want it to be sweeter. Put half of the mixture into a loaf pan or another container that won't let air in. Throw in half of the graham cracker crumbs on top of the mix. Add more layers with the rest of the mixture and graham cracker crumbs. Lay the lid or plastic wrap over the pan and freeze it for at least six hours or overnight. If you want, you can serve ice cream scoops with extra graham cracker crumbs on top.

Prep Time: 15 minutes

Cook Time: 0 minutes

Matt Strackbein

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These popsicles are great for hot summer days because they have both the sweet taste of Moscato wine and the sour taste of fresh raspberries.

Ingredients: 1 cup Moscato wine. 1 cup fresh raspberries. 2 tablespoons honey or sugar adjust to taste.

Instructions: In a blender, combine Moscato wine, fresh raspberries, and honey or sugar. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

gormley footwear

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Indulge in these gluten-free glazed yeast-raised doughnuts that are soft, airy, and simply irresistible. With a sweet vanilla glaze, they're perfect for a gluten-free treat.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup tapioca flour. 1/4 cup potato starch. 1/4 cup almond flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 1/2 cup warm milk 110F / 43C. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. 1/4 tsp salt. Oil for frying vegetable, canola, or peanut oil. For the Glaze:. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Mix the active dry yeast and warm milk in a small bowl. Until it foams, let it sit for five to ten minutes. Mix the tapioca flour, potato starch, almond flour, granulated sugar, salt, and gluten-free all-purpose flour in a big mixing bowl. To the dry ingredients, add the beaten eggs, melted butter, vanilla extract, and yeast mixture. Mix until a smooth dough forms. The dough should rise in a warm location for one to one and a half hours, or until it has doubled in size. Cover the dough with plastic wrap. After the dough has risen, preheat the oil in a deep fryer or pan to 350 degrees Fahrenheit 175 degrees Celsius. Roll out the dough on a floured surface to a thickness of about 1/2 inch, then use a doughnut cutter or a round cookie cutter to cut out doughnut shapes. Alternatively, you can use a smaller cutter to make the center holes. Gently drop the doughnuts into the heated oil, and cook for two to three minutes on each side, or until they are golden brown. After taking the doughnuts out of the oil, place them on a tray covered with paper towels to catch any leftover oil. In a shallow bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze. After evenly coating each doughnut with glaze, set them on a wire rack to let any extra glaze drip off. Savor your gluten-free glazed yeast-raised doughnuts after letting the glaze settle for a few minutes!

Prep Time: 30 minutes

Cook Time: 15 minutes

Oxford Hair and Beauty Academy

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A tasty, probiotic-rich, and paleo-friendly take on traditional Korean kimchi that tastes great.

Ingredients: 1 medium Napa cabbage. 1/4 cup sea salt. 4 cups water. 1 tablespoon grated fresh ginger. 1 tablespoon minced garlic. 1 teaspoon fish sauce check for paleo compliance. 1 teaspoon honey optional, for fermentation. 2-3 green onions, chopped. 1-2 carrots, julienned. 1-2 radishes, thinly sliced. 1/2 teaspoon red pepper flakes adjust to taste.

Instructions: Bite-sized pieces of Napa cabbage should be added to a large bowl. Make a brine by dissolving the sea salt in the water and pouring it over the cabbage. Make sure the cabbage is submerged and set aside, tossing occasionally, for one to two hours. After giving the cabbage a thorough rinse to get rid of extra salt, drain and squeeze out any remaining water. Combine the ginger, garlic, fish sauce, and honey if desired in a different bowl. Combine the cabbage with the green onions, carrots, radishes, and red pepper flakes. To ensure even flavor distribution, pour the ginger-garlic mixture over the vegetables and toss everything together. Squeeze the mixture firmly to remove any air bubbles from a clean, airtight jar or fermenting crock. At the top, leave some room. Depending on the degree of fermentation you want, seal the container and let it ferment for three to five days at room temperature. To let go of gas buildup, burp the jar once a day. To slow down the fermentation process, place the kimchi in the refrigerator once it has reached your desired level of fermentation. Enjoy your homemade paleo kimchi chilled!

Prep Time: 120 minutes

Cook Time: 0 minutes

Lighting Hearts Lighting Homes

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This vibrant and refreshing salsa combines the sweetness of strawberries and mango with the tanginess of lime juice, creating a delightful burst of flavors. Perfect for Cinco de Mayo celebrations or any summer party!

Ingredients: 1 cup diced strawberries. 1 cup diced mango. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh cilantro. 1 jalapeno, seeded and finely diced. 1 tablespoon lime juice. Salt to taste.

Instructions: Put strawberry dice, mango dice, red onion dice, cilantro dice, and jalapeno dice in a bowl. Add the lime juice and toss the ingredients together gently. Add salt to your liking. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Put it on tacos, nachos, or grilled tofu, or serve it cold with tortilla chips. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

shulincc

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This gluten-free chai-spiced pear skillet cake is a delightful combination of warm spices and juicy pears, perfect for a cozy dessert or breakfast treat. The almond flour and gluten-free oat flour create a tender crumb, while the chai spices add a fragrant and comforting flavor.

Ingredients: 1 cup almond flour. 1/2 cup gluten-free oat flour. 1/4 cup tapioca flour. 1/4 cup coconut flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup almond milk. 2 ripe pears, thinly sliced.

Instructions: Warm the oven up to 175F 350C. Baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and oat flour should all be mixed together in a large bowl using a whisk. Melt the coconut oil in a different bowl and whisk in the eggs, vanilla extract, and almond milk. Mix the dry and wet ingredients together until they are just barely mixed. Put batter into a 10-inch skillet that has been greased. Put sliced pears on top of the baking mix. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Friends of the Eden Animal Shelter

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A classic roast chicken recipe seasoned with aromatic herbs and spices, resulting in juicy meat and crispy skin.

Ingredients: 1 whole chicken about 3-4 lbs. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon garlic powder. 1 lemon, halved. 4 cloves garlic, peeled. 1 onion, quartered.

Instructions: Warm the oven up to 425F 220C. Take the giblets out of the chicken and dry them off with paper towels. Put olive oil, salt, pepper, paprika, thyme, and garlic powder in a small bowl and mix them together. Spread the olive oil mix on the chicken, inside and out. Half a lemon, four garlic cloves, and three onion quarters should be put inside the chicken. If you want, you can tie the legs together with kitchen twine. Toast or bake the chicken with the breast side facing up in a pan. Roast in an oven that has already been heated for 50 to 60 minutes, or until the meat is 165F 75C inside and the skin is golden brown and crispy. Take it out of the oven when it's done and let it cool for 10 minutes before cutting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 60 minutes

Direct Lawns

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Candied Sweet Potato Stacks offer a delicious blend of caramelized sweetness and barbecue char. Whether served as a unique side dish or a delightful dessert, these stacks are sure to be a hit at your next barbecue gathering.

Ingredients: 4 medium sweet potatoes, peeled and sliced into rounds. 1/2 cup unsalted butter, melted. 1 cup brown sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped pecans. 1 tablespoon honey.

Instructions: Bring the heat on your grill to medium-high 350F/175C. Melt the butter and mix it with the brown sugar, cinnamon, nutmeg, and salt in a bowl. Use the butter and sugar mix to cover both sides of the sweet potato rounds. Make small stacks of the sweet potato rounds on the grill grates. Close the lid of the grill and cook the sweet potatoes for 20 to 25 minutes, brushing them with the butter mixture every now and then. For the last five minutes of cooking, add honey and chopped pecans to top of the stacks. Take it off the grill and let it cool down for a few minutes before you serve it. You can serve it as a tasty side dish or a unique dessert. Enjoy the mix of sweet and savory tastes!

Prep Time: 15 minutes

Cook Time: 25 minutes

imua lower puna

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Experience the fusion of Vietnamese and French cuisine with this Tofu Bahn Mi sandwich. Crispy toasted baguette filled with marinated tofu, crunchy vegetables, and a zesty vegan sauce, delivering a megabite of flavor.

Ingredients: 1 baguette, sliced and toasted. 200g extra firm tofu, sliced and marinated. 1 cup shredded carrots. 1 cup sliced cucumber. 1/2 cup chopped cilantro. 1/4 cup sliced jalapeos. 4 tbsp vegan mayonnaise. 4 tbsp soy sauce. 2 tbsp rice vinegar. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tbsp sesame oil. 1 tbsp sriracha. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Place marinated tofu slices on a baking sheet and bake for 20 minutes, flipping halfway through. In a small bowl, mix vegan mayonnaise, soy sauce, rice vinegar, minced garlic, minced ginger, sesame oil, and sriracha to make the sauce. Spread the sauce on toasted baguette slices. Layer baked tofu, shredded carrots, sliced cucumber, chopped cilantro, and sliced jalapeos on top of the sauce. Season with salt and pepper to taste. Close the sandwiches and serve immediately. Enjoy the explosion of flavors in each megabite!

Prep Time: 15 minutes

Cook Time: 20 minutes

shrewsbury steampunk spectacular

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These Brisket Nachos are the ultimate snack or appetizer, perfect for game day or any casual gathering. Loaded with tender shredded brisket, gooey cheddar cheese, and tangy barbecue sauce, they are sure to be a crowd-pleaser.

Ingredients: 1 pound cooked brisket, shredded. 1 bag of tortilla chips. 2 cups shredded cheddar cheese. 1/2 cup barbecue sauce. 1/4 cup diced red onion. 1/4 cup sliced pickled jalapeos. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream.

Instructions: Preheat your oven to 350F 175C. Spread a layer of tortilla chips on a large baking sheet or oven-safe platter. Sprinkle half of the shredded cheddar cheese over the chips. Evenly distribute the shredded brisket over the cheese-covered chips. Drizzle barbecue sauce over the brisket. Sprinkle the remaining cheddar cheese on top of the brisket and barbecue sauce. Place the nachos in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with diced red onion, sliced pickled jalapeos, and chopped cilantro. Serve hot with a side of sour cream for dipping. Enjoy your delicious brisket nachos!

Prep Time: 15 minutes

Cook Time: 15 minutes

eleana antonaki

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This recipe combines the nutty flavor of quinoa, the earthy taste of kale, and the zingy kick of baked ginger tofu for a satisfying and nutritious meal. It's packed with protein, fiber, and essential nutrients, making it a perfect choice for a wholesome lunch or dinner.

Ingredients: 1 cup quinoa. 2 cups water. 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 14 oz extra firm tofu, pressed and cut into cubes. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon fresh ginger, grated. 2 cloves garlic, minced. 1 tablespoon sesame oil. Salt and pepper to taste. 2 tablespoons sesame seeds, for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Combine the sesame oil, grated ginger, minced garlic, maple syrup, and soy sauce in a bowl. Toss the tofu cubes in the bowl to ensure they are coated evenly. Let it sit for ten to fifteen minutes. Arrange the marinated tofu cubes on a parchment paper-lined baking sheet. Bake for 25 to 30 minutes, rotating the tofu halfway through, or until it becomes crispy and golden. Rinse and drain the quinoa under cold water while the tofu bakes. Bring two cups of water to a boil in a saucepan. After adding the quinoa, turn down the heat to low, cover, and simmer until the water is absorbed and the quinoa is fluffyabout 15 minutes. Heat a small amount of oil in a big, separate skillet over medium heat. Add the broken up kale leaves and saut for 5 to 7 minutes, or until they wilt. Combine the quinoa, kale, and baked tofu in the skillet after the tofu has baked and the kale has wilted. Mix well, stirring until combined. To taste, add salt and pepper for seasoning. Serve hot with sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 40 minutes

argaret clark aquatic center

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This Open-Face Vegan Burger with Paleo Turmeric Mayonnaise is a delicious and nutritious twist on the classic burger. The combination of quinoa and black beans provides a satisfying protein-packed patty, while the creamy avocado, juicy tomato, and crisp greens add freshness and flavor. The Paleo Turmeric Mayonnaise adds a vibrant color and an extra kick of flavor, making this burger a wholesome and satisfying meal for vegans and non-vegans alike.

Ingredients: 1 cup cooked quinoa. 1 cup cooked black beans, mashed. 1/4 cup finely chopped red onion. 1/4 cup finely chopped bell pepper. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 slices of your favorite vegan bread. 1 ripe avocado, sliced. 1 tomato, sliced. Handful of mixed greens or lettuce leaves. For Paleo Turmeric Mayonnaise:. 1/2 cup paleo-friendly vegan mayonnaise. 1 teaspoon turmeric powder. 1 teaspoon lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, mix together the cooked quinoa, mashed black beans, red onion, bell pepper, minced garlic, cumin, smoked paprika, salt, and pepper until well combined. Form the mixture into patties of desired size. In a skillet over medium heat, cook the patties for 4-5 minutes on each side, or until golden brown and cooked through. While the patties are cooking, prepare the Paleo Turmeric Mayonnaise by mixing together the vegan mayonnaise, turmeric powder, lemon juice, salt, and pepper in a small bowl. Toast the slices of vegan bread. To assemble, spread a generous amount of Paleo Turmeric Mayonnaise onto each slice of toasted bread. Top each slice with a cooked quinoa-black bean patty. Layer on avocado slices, tomato slices, and mixed greens or lettuce leaves. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

sahara restaurant

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Gin is used to make the Blackberry Bramble Cocktail, which is a fruity and refreshing drink. It has blackberry liqueur, lemon juice, and sugar. It has just the right amount of each flavor to wow your guests.

Ingredients: 2 oz gin. 1 oz fresh lemon juice. 1/2 oz simple syrup. 1/2 oz blackberry liqueur. Fresh blackberries, for garnish. Lemon twist, for garnish. Crushed ice.

Instructions: In a shaker, combine gin, lemon juice, and simple syrup. Shake well with ice. Strain into a rocks glass filled with crushed ice. Drizzle blackberry liqueur over the top. Garnish with fresh blackberries and a lemon twist. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

shrewsbury steampunk spectacular