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Italian Policy Agendas - Nero Walker Boats - Influenced Vip - Stephane Villeneuve - Barb Desjardins

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These warm collard green wraps filled with flavorful feta cheese, red peppers, and artichokes are a delicious and satisfying keto-friendly meal. Perfect for lunch or a light dinner!

Ingredients: 4 large collard green leaves. 1 cup crumbled feta cheese. 1/2 cup diced red bell peppers. 1/4 cup chopped artichoke hearts. 1/4 cup diced red onion. 2 tablespoons olive oil. 1 teaspoon minced garlic. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Cut off the thick stems of the collard greens and blanch them in boiling water for 30 seconds to get them ready. Put them in an ice bath right away to stop the cooking, and then use paper towels to dry them. Crumbled feta cheese, chopped artichoke hearts, chopped red onion, minced garlic, olive oil, salt, and pepper should all be put in a bowl. Mix well. Place the blanched collard green leaves on a plate. Then, spread the feta mixture evenly along the middle of each leaf. Tuck the sides of the collard green leaves in as you roll them up to make wraps. Lay the wraps out on a baking sheet that has been lined with parchment paper so that the seam side is down. After the oven is hot, bake the wraps for 10 to 15 minutes, or until they are warm all the way through and the edges are starting to get crispy. Take it out of the oven and let it cool down a bit before serving hot. Enjoy your feta, red pepper, and artichoke wraps that are low in carbs!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tir Tabandeh

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This Easy Favorite Hummus recipe is a classic, creamy dip that's perfect for snacking or entertaining. Made with simple ingredients and ready in minutes, it's a staple for any vegan kitchen.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1/2 teaspoon ground cumin. 1/4 teaspoon smoked paprika. Salt to taste. 2 tablespoons olive oil. 2-4 tablespoons water, as needed. Optional toppings: olive oil, paprika, chopped parsley.

Instructions: In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, paprika, and salt. Process until smooth, scraping down the sides as needed. With the processor running, drizzle in olive oil and continue to process until creamy. Add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if needed. Transfer hummus to a serving bowl, drizzle with olive oil, sprinkle with paprika and chopped parsley if desired. Serve with pita bread, veggie sticks, or crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cedric Tassel

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This easy slow cooker cherry crisp has a warm cherry filling and a crispy oat topping that goes well together. Perfect for a warm dessert that almost makes itself!

Ingredients: 1 can 21 ounces cherry pie filling. 1/2 cup old-fashioned oats. 1/4 cup all-purpose flour. 1/4 cup packed brown sugar. 1/4 teaspoon ground cinnamon. 2 tablespoons butter, melted.

Instructions: Grease the inside of the slow cooker. Spread the cherry pie filling evenly on the bottom of the slow cooker. In a small bowl, combine oats, flour, brown sugar, cinnamon, and melted butter. Sprinkle the oat mixture over the cherry pie filling. Cover and cook on low for 3 hours or until the topping is crisp and the filling is bubbly. Serve warm, optionally with a scoop of vanilla ice cream.

Prep Time: 10 minutes

Cook Time: 180 minutes

Falconcrag

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These cheese shell tacos are a low-carb alternative to traditional taco shells. The cheese shells are crispy and add a burst of flavor to your favorite taco fillings. Perfect for those who love cheese and want a unique twist on taco night!

Ingredients: 4 cheese slices cheddar or mozzarella. 1/2 pound ground beef or ground turkey. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup shredded lettuce. 1/4 cup sour cream. 1/4 cup salsa. 1/4 cup shredded cheese for filling. 1 tablespoon taco seasoning. Salt and pepper to taste. Cooking spray or oil for greasing.

Instructions: Heat a non-stick skillet over medium-high heat and add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if necessary. Add the taco seasoning, diced tomatoes, onions, and bell peppers to the cooked meat. Season with salt and pepper to taste. Cook for another 3-4 minutes until the vegetables are tender and everything is well combined. While the meat mixture is cooking, preheat another non-stick skillet over medium heat and lightly grease it with cooking spray or oil. Place a cheese slice in the hot skillet and cook for 2-3 minutes or until it starts to bubble and turn golden brown around the edges. Carefully lift the cheese shell with a spatula and drape it over a wooden spoon or a taco mold to create a taco shell shape. Hold for a few seconds until it cools and hardens into a shell shape. Repeat this step for the remaining cheese slices. Once the cheese shells are ready, fill each with the cooked meat mixture, shredded lettuce, sour cream, salsa, and additional shredded cheese. Serve immediately, and enjoy your delicious cheese shell tacos!

Prep Time: 15 minutes

Cook Time: 20 minutes

Stroud Steampunk Weekend

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A sweet and sour honey mustard glaze goes well with this oven-baked chicken that is called Oven Fried Chicken with Honey Mustard Glaze. It's better for you than regular fried chicken because it doesn't have as much fat or salt. Great for a dinner during the week or a special event!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/4 cup honey. 2 tablespoons Dijon mustard. 1 tablespoon olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Put breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl. Mix them together. Honey, Dijon mustard, and olive oil should all be mixed together in a different bowl. Cover each chicken breast with the honey mustard mix. Then, coat each breast in the breadcrumb mix and press it down gently to stick. Line a baking sheet with parchment paper and put the chicken breasts on it. Turn the chicken over every 15 minutes for 20 to 25 minutes, or until it's golden brown and cooked all the way through. Serve hot, and if you want, top with chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tfn 5k Run

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This 4 ingredient no churn vanilla ice cream is a simple yet delicious treat that doesn't require an ice cream maker. With just a few basic ingredients, you can whip up a creamy and flavorful dessert in no time.

Ingredients: 2 cups heavy cream. 14 ounces sweetened condensed milk. 2 teaspoons vanilla extract. Pinch of salt.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk, vanilla extract, and a pinch of salt until well combined. Pour the mixture into a loaf pan or a freezer-safe container, smoothing the top with a spatula. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours or until firm. Once frozen, scoop the ice cream into bowls or cones and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

North Eatery

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These Tropical Vanilla Sunset Cupcakes are a tasty treat that will make your dessert table taste like a tropical paradise. They are both pretty and tasty, with a moist vanilla cupcake base filled with pineapple, coconut, and cherries and a colorful frosting that looks like a sunset.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup crushed pineapple, drained. 1/2 cup shredded coconut. 1/4 cup maraschino cherries, chopped. For the frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup coconut milk. 1 tsp vanilla extract. Yellow, orange, and pink food coloring.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a pan. Mix flour, baking powder, and salt together in a bowl with a whisk. In a different bowl, beat the butter and sugar together until they are fluffy and light. When you add the eggs and vanilla extract to the butter mixture, make sure to beat it well after each addition. Add the dry ingredients and milk to the wet mixture one at a time, beginning with the dry ingredients and ending with the milk. Don't mix any further than that. Crush the pineapple, shred the coconut, and chop the maraschino cherries. Put about two thirds of the batter into each cupcake liner. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Before frosting, let the cupcakes cool all the way down. Use softened butter to make the frosting. Beat it until it's smooth. Powdered sugar, coconut milk, and vanilla extract should be added slowly. Mix the ingredients together until they are smooth and fluffy. Put frosting into three bowls. Use food coloring to make one bowl yellow, one orange, and one pink. Once the cupcakes are cool, pipe the colored frosting on them in a pattern that looks like a sunset, with yellow at the bottom and orange, pink, and then yellow at the top. If you want, you can decorate it with more shredded coconut, pineapple, and maraschino cherries. Take a bite of the tropical sunset cupcakes and enjoy them!

Prep Time: 25 minutes

Cook Time: 18-20

Work. Pump. Repeat.

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Enjoy these rich, gluten-free Salted Caramel Chocolate Pecan Tarts, which are great for any event. A rich crust made of almond flour that's filled with crunchy pecans, salty caramel, and chocolate chips that don't contain dairy.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. 1/2 cup pecans, chopped. 1/2 cup coconut cream. 1/4 cup coconut sugar. 1/4 tsp sea salt flakes.

Instructions: Warm the oven up to 175F 350C. Mix cocoa powder, melted coconut oil, maple syrup, and salt in a bowl until a dough forms. Cover the bottom and sides of mini tart pans with dough that you press into them. After 10 to 12 minutes in the oven, let it cool. Over medium heat, stir the coconut cream, coconut sugar, and sea salt flakes in a saucepan until the sugar dissolves and the mixture thickens to a caramel consistency. This should take about 5 to 7 minutes. Once the tart shells are cool, pour the caramel inside them. Then, add chopped pecans and dairy-free chocolate chips on top. Put it in the fridge for at least an hour to set. Take the tarts out of the pans when they are set and put them on a wooden tray. If you want, you can add more sea salt flakes on top before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

Anike Stander Photography

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This vegan creamy baked fusilli with butternut squash is a great fall dinner because it is creamy, warm, and perfect for the season.

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 1 cup vegetable broth. 1 tsp dried sage. 1/2 tsp nutmeg. Salt and pepper, to taste. 12 oz fusilli pasta. 1/2 cup breadcrumbs. 2 tbsp olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the onion and garlic to a large pot and cook them in olive oil until they become soft. It's time to add the coconut milk, vegetable broth, sage, nutmeg, salt, and pepper. Turn the heat down to low and cook the squash until it's soft. In the meantime, cook the fusilli pasta until it is al dente according to the directions on the package. Remove the water and set it aside. Use a blender to make the butternut squash mixture smooth. If necessary, change the seasoning. Put the cooked pasta and the creamy butternut squash sauce in a large bowl and mix them together. Put the pasta mixture in a baking dish. Put the olive oil and breadcrumbs in a small bowl and mix them together. Then, sprinkle the mixture over the pasta. Put it in the oven and bake for 20 minutes, or until the top is golden and crunchy. If you want, you can serve it hot with fresh sage leaves on top.

Prep Time: 20 minutes

Cook Time: 45 minutes

Seoul Steamfest And Organ Rally

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Indulge in this creamy Greek yogurt parfait, a delightful and healthy treat packed with protein and antioxidants. It's a perfect breakfast or snack option.

Ingredients: 1 cup Greek yogurt. 1/4 cup granola. 1/4 cup mixed berries strawberries, blueberries, raspberries. 1 tablespoon honey. 1/4 teaspoon vanilla extract.

Instructions: To make it smooth, mix Greek yogurt and vanilla extract in a bowl. Put a spoonful of the yogurt mixture in the bottom of a glass. Put some granola on top of the yogurt. Put some mixed berries on top of the granola. Do this again and again until the glass is full. Add more sweetness by drizzling honey on top. You can eat it right away or put it in the fridge until you're ready.

Prep Time: 10 minutes

Cook Time: 0 minutes

Stephanie Witter

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These simple popsicles only have two ingredients, but they taste like rich, creamy Vietnamese coffee. When it's hot outside, they're a great treat, and coffee lovers who want a cool and satisfying dessert will love them.

Ingredients: 2 cups brewed Vietnamese coffee. 1/2 cup sweetened condensed milk.

Instructions: In a mixing bowl, combine brewed Vietnamese coffee and sweetened condensed milk. Stir until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 6 hours or until solid. Once frozen, remove the popsicles from the molds and enjoy!

Prep Time: 5 minutes

Cook Time: 360 minutes

Blaire Hammond

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A flavorful and hearty taco soup made in the slow cooker. Perfect for busy days, gatherings, or whenever you're craving a comforting meal with a Tex-Mex twist.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can 15 oz kidney beans, undrained. 1 can 15 oz corn, undrained. 1 can 15 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 packet taco seasoning mix. 1 1/2 cups beef broth. Optional toppings: shredded cheese, sour cream, chopped green onions, crushed tortilla chips.

Instructions: In a skillet, brown the ground beef and chopped onion until beef is no longer pink. Drain excess fat. Transfer the cooked beef and onion mixture to a slow cooker. Add kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning mix, and beef broth to the slow cooker. Stir to combine. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. Serve hot, optionally topped with shredded cheese, sour cream, chopped green onions, and crushed tortilla chips.

Prep Time: 15 minutes

Cook Time: 240 minutes

Anike Stander Photography

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This apricot almond tart combines the sweetness of ripe apricots with the nuttiness of almond flour, creating a delightful dessert. The addition of almond extract enhances the almond flavor in the filling, complementing the tartness of the apricots perfectly.

Ingredients: 1 sheet of frozen puff pastry, thawed. 1 cup almond flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 2 eggs. 1 teaspoon almond extract. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup apricot preserves. 1 cup fresh apricots, thinly sliced. 1/4 cup sliced almonds.

Instructions: Warm the oven up to 190C 375F. The puff pastry should be rolled out and put in a tart pan. Any extra should be cut off. Almond flour, sugar, softened butter, eggs, almond extract, vanilla extract, and salt should all be mixed together in a bowl. Mix until it's smooth. Spread the apricot preserves out on the bottom of the pastry in a thin layer. Place the almond filling on top of the apricot preserves and spread it out evenly. The sliced apricots should be put on top of the filling. Add sliced almonds on top of the apricots. The pie should be baked in a hot oven for 25 to 30 minutes, or until the filling is set and the pastry is golden brown. Wait until it's cool to serve. Have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

Tabanyaruu

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This vegan chia pudding tastes great with the rich flavors of peanut butter and chocolate. The creamy textures and satisfying sweetness make it a great choice for a healthy breakfast or a dessert you can enjoy without feeling bad about.

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons maple syrup. 2 tablespoons cocoa powder. 2 tablespoons peanut butter. 1/4 teaspoon vanilla extract. Banana slices and crushed peanuts for topping optional.

Instructions: Chia seeds, almond milk, and maple syrup should all be mixed together in a bowl. After 5 minutes, stir it again to keep it from clumping. Split the mixture in half. Add cocoa powder to one part and mix it in until it's well mixed in. Add peanut butter and vanilla extract to the other part and mix until smooth. Place layers of chocolate chia pudding and peanut butter chia pudding in glasses or jars for serving. Put the pudding in the fridge for at least two hours or overnight to set. If you want, you can add banana slices and crushed peanuts on top before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Scuola Infanzia Pedretti

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A delightfully crunchy and addictive snack made of popcorn combined with salty pretzels and sweet caramel.

Ingredients: 1/2 cup popcorn kernels. 1 cup pretzels, broken into pieces. 1/2 cup unsalted butter. 1 cup brown sugar. 1/4 cup corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 1 teaspoon vanilla extract.

Instructions: Set oven temperature to 250F 120C. Use your favorite method to pop the popcorn kernels and transfer them to a large mixing bowl. Mix in the pretzel pieces. Melt butter in a saucepan over a medium heat. Add salt, corn syrup, and brown sugar and stir. Bring to a boil while stirring all the time. Boil for four minutes without stirring. Take off the heat and whisk in the vanilla extract and baking soda. There will be bubbles in the mixture. Spoon caramel mixture over pretzels and popcorn; stir to coat evenly. Transfer mixture to a parchment paper-lined baking sheet. Bake for 45 minutes in a preheated oven, stirring every 15 minutes. Take out of the oven and allow to cool down fully. Divide into groups and savor!

Prep Time: 10 minutes

Cook Time: 45 minutes

Franziska Seidl

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Treat yourself to a tasty mix of crispy pavlova, fluffy whipped topping, and tangy gluten-free lemon curd. This gluten-free dessert has just the right amount of sweet and sour flavors.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 teaspoon white vinegar. 1 teaspoon vanilla extract. 2 teaspoons cornstarch. 1 teaspoon lemon zest. 1 teaspoon lemon juice. 1 cup whipped cream dairy or dairy-free. 1/2 cup homemade or store-bought gluten-free lemon curd. Fresh berries for garnish optional.

Instructions: Warm your oven up to 120F 250C and put parchment paper on a baking sheet. Using an electric mixer, beat the egg whites in a clean, dry bowl until stiff peaks form. As you keep beating the egg whites, add the sugar one tablespoon at a time. Do this until the mixture is glossy and stiff. The white vinegar, vanilla extract, cornstarch, lemon zest, and lemon juice should all be added slowly and carefully until they are well mixed. Place the meringue mixture on the baking sheet that has been prepared. Make a big nest or circle with a hole in the middle to hold the lemon curd and cream. Before you put the pavlova in the oven, heat it up. Bake it for 1.5 to 2 hours, or until the outside is golden and the inside is soft. Close the oven door a little and leave it on its own to cool down. Move the pavlova carefully to a serving plate once it is completely cool. Spoon the gluten-free lemon curd over the top of the whipped cream that you put in the middle well. If you want, you can decorate with fresh berries. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes

Fanfare Ezaart

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This delicious stovetop popcorn with a hint of Old Bay seasoning will give your movie night a unique twist. It's incredibly tasty, simple, and quick!

Ingredients: 1/4 cup popcorn kernels. 2 tablespoons vegetable oil. 1 teaspoon Old Bay seasoning. Salt, to taste.

Instructions: Heat vegetable oil in a large pot over medium-high heat. Add popcorn kernels to the pot and cover with a lid. Shake the pot occasionally to prevent burning and ensure even popping. Once popping slows down, remove the pot from heat and let it sit for a minute to allow any remaining kernels to pop. Transfer popcorn to a large bowl and sprinkle Old Bay seasoning and salt over the top. Toss gently to coat evenly. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

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