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BC Stugo - Floart - Iroko Nuevo - David Dyason - Rober Elee Chemistry

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Creamy and rich vegan ice cream made with coconut milk, dark chocolate, and almonds. It's a decadent dairy-free treat perfect for chocolate lovers.

Ingredients: 2 cans 13.5 oz each full-fat coconut milk. 1/2 cup pure maple syrup. 1/4 cup unsweetened cocoa powder. 1/2 cup vegan dark chocolate chips. 1/2 teaspoon vanilla extract. 1/2 cup chopped almonds, toasted.

Instructions: Coconut milk, maple syrup, cocoa powder, dark chocolate chips, and vanilla extract should all be put into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. In the last few minutes of churning, add the almonds that have been chopped. After churning, put the ice cream in a container that can go in the freezer. Freeze for 4 to 6 hours, or overnight, until it is firm. If you want, you can serve ice cream scoops with extra chopped almonds on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

Hamaran puoliveriset - Tallin ovilla

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This refreshing green smoothie is packed with nutrients and perfect for spring. The combination of spinach, cucumber, pineapple, and lime creates a vibrant and energizing drink.

Ingredients: 1 ripe banana, frozen. 1 cup fresh spinach leaves. 1/2 cup chopped cucumber. 1/2 cup chopped pineapple. 1 tablespoon fresh lime juice. 1/2 cup coconut water or almond milk. 1 tablespoon chia seeds. Ice cubes optional.

Instructions: Use a blender to mix all the ingredients together. If you need to, add more liquid and blend until it's smooth and creamy. Pour into glasses and serve right away. Add a lime slice or a mint sprig as a garnish if you like.

Prep Time: 5 minutes

Cook Time: 0 minutes

ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA

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These garlic honey meatballs are the perfect mix of sweet and savory, with a hint of ginger and garlic. They are very simple to make in the slow cooker, which makes them great for gatherings or busy weeknights.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 2 cloves garlic, minced. 1/4 cup honey. 1/4 cup soy sauce. 1 tbsp rice vinegar. 1/2 tsp ginger, minced. 1/4 tsp black pepper. Green onions, sliced for garnish.

Instructions: In a large bowl, mix together ground beef, breadcrumbs, milk, and minced garlic until well combined. Shape the mixture into meatballs, about 1 inch in diameter. In a separate bowl, whisk together honey, soy sauce, rice vinegar, ginger, and black pepper. Place the meatballs in the slow cooker. Pour the honey mixture over the meatballs, ensuring they are evenly coated. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through. Garnish with sliced green onions before serving. Serve hot as an appetizer or over rice as a main dish.

Prep Time: 15 minutes

Cook Time: 240 minutes

Stald Maglebo

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A gluten-free twist on traditional quiche using a hash brown crust. This hearty and flavorful dish is perfect for breakfast, brunch, or even dinner.

Ingredients: 4 cups shredded potatoes use gluten-free potatoes. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 6 large eggs. 1/2 cup milk use dairy-free milk for dairy-free option. 1 cup chopped vegetables such as spinach, bell peppers, onions. 1 cup shredded cheese use gluten-free cheese. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Shred the potatoes and add them to a bowl with olive oil, salt, and pepper. For a crust, press the potato mix into the bottom and up the sides of a pie dish that has been greased. For 20 minutes, or until it starts to turn golden brown, bake the crust. Mix the eggs and milk together in a different bowl. Add pepper and salt. Add the shredded cheese and chopped vegetables and mix them in. Put the egg mix into the hash brown crust that has already been baked. It should be baked for 25 to 30 minutes, or until the quiche is set and the top is just barely golden. Let it cool a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 50 minutes

Greek Gallery

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Hongshao Qiezi, or red-cooked eggplant, is a traditional Chinese dish that has a savory and slightly sweet taste. The eggplants are cooked in a rich, flavorful sauce with aromatic ginger and garlic until they are soft and absorb the flavors of the soy sauce and rice wine. This is a tasty vegetarian dish that works well as an appetizer or entre.

Ingredients: 2 large eggplants, cut into 1-inch cubes. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 piece of ginger about 1-inch, minced. 3 tablespoons soy sauce. 2 tablespoons rice wine. 1 tablespoon brown sugar. 1 cup vegetable broth. 2 green onions, chopped. 1 teaspoon cornstarch, dissolved in 2 tablespoons water. Salt and pepper to taste.

Instructions: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger and saut for about 30 seconds until fragrant. Add the eggplant cubes and stir-fry for 3-4 minutes until they start to brown. Pour in the soy sauce, rice wine, and brown sugar. Stir well to coat the eggplants. Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the eggplants are tender. Stir in the dissolved cornstarch and water mixture to thicken the sauce. Cook for an additional 2-3 minutes. Season with salt and pepper to taste, and garnish with chopped green onions. Serve hot with steamed rice.

Prep Time: 15 minutes

Cook Time: 30 minutes

Marketplace Ministries is a charity in Totnes

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These vegan strawberry sunrise scones are a tasty treat that goes well with breakfast or brunch. These strawberries are full of juicy fruit and have a sweet maple glaze on top. They will make your morning better.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup vegan butter, chilled and cubed. 1/2 cup almond milk or any plant-based milk. 1 teaspoon vanilla extract. 1 cup fresh strawberries, diced. 2 tablespoons maple syrup for glaze. 1/4 cup powdered sugar for glaze. 1 tablespoon almond milk for glaze.

Instructions: Preheat oven to 400F 200C. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or fork, cut in chilled vegan butter until the mixture resembles coarse crumbs. Stir in almond milk and vanilla extract until just combined. Gently fold in diced strawberries. Transfer the dough to a lightly floured surface and pat into a circle about 1 inch thick. Cut the circle into 8 wedges and place them on the prepared baking sheet. Bake for 15-18 minutes or until golden brown. While the scones are baking, prepare the glaze by whisking together maple syrup, powdered sugar, and almond milk until smooth. Once scones are done, let them cool for a few minutes before drizzling the glaze over the top. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

Lombards Civil War

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A comforting and flavorful vegan ramen recipe with savory miso broth, hearty vegetables, and tender noodles.

Ingredients: 4 cups vegetable broth. 2 tbsp miso paste. 2 packs ramen noodles. 1 cup sliced mushrooms. 1 cup sliced bok choy. 1/2 cup sliced green onions. 1/4 cup tofu, cubed. 2 cloves garlic, minced. 1 tsp grated ginger. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tsp sriracha optional.

Instructions: Set vegetable broth on low heat in a pot. Add the miso paste to the broth and mix it in. To the broth, add ginger, garlic, soy sauce, and sesame oil. Tofu, mushrooms, and bok choy should be added to the pot. Bring it to a boil. Follow the directions on the package to cook the ramen noodles, then drain them. Put the cooked noodles into bowls for serving. Put the vegetables and hot broth on top of the noodles. Add green onions as a garnish and sriracha if you like.

Prep Time: 10 minutes

Cook Time: 15 minutes

Emyo

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Turtle Thumbprint Cookies are a delightful twist on traditional thumbprint cookies. These chocolatey treats are filled with soft caramel and topped with a rich chocolate drizzle and crunchy pecans.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg, separated. 2 tablespoons milk. 1 teaspoon vanilla extract. 1 cup chopped pecans. 12-15 soft caramel candies, unwrapped. 2 tablespoons heavy cream. 1/4 cup semisweet chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, sift together the flour, cocoa powder, and salt. In another bowl, beat the softened butter and granulated sugar until creamy and smooth. Add the egg yolk reserve the egg white and mix well. Stir in the milk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a small bowl, whisk the egg white until slightly frothy. Shape the cookie dough into 1-inch balls. Dip each ball into the egg white, then roll in chopped pecans. Place the coated balls on the prepared baking sheet. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie. Bake in the preheated oven for 10-12 minutes. Remove from the oven and gently redefine the thumbprint indentation if needed. While the cookies are still warm, place a caramel candy in the center of each indentation. In a microwave-safe bowl, combine the heavy cream and chocolate chips. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Drizzle the melted chocolate over the caramel-filled centers of the cookies. Allow the cookies to cool completely on the baking sheet before serving. Enjoy these delicious Turtle Thumbprint Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

The Pigtrail Pomskies

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Indulge in the rich and comforting flavors of this Cheesy Corn Bacon Potato Chowder. Creamy and savory with the smoky essence of bacon, it's a delightful blend of hearty ingredients that will warm you up from the inside out.

Ingredients: 4 slices bacon, chopped. 1 onion, chopped. 2 cloves garlic, minced. 2 potatoes, diced. 2 cups corn kernels. 4 cups chicken broth. 1 cup milk. 1/2 cup heavy cream. 2 cups shredded cheddar cheese. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add chopped onion to the pot and saut until translucent, then add minced garlic and cook for another minute. Stir in diced potatoes and corn kernels, then pour in chicken broth, milk, and heavy cream. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes. Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Serve hot, garnished with crispy bacon pieces and chopped green onions.

Prep Time: 15 minutes

Cook Time: 25 minutes

Eric Van Wonterghem

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Make vegan buttermilk pancakes at home and enjoy their fluffy, tender, and buttery goodness. It's simple to make these pancakes, and they taste great for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup almond milk or any plant-based milk. 1 tablespoon apple cider vinegar. 2 tablespoons melted vegan butter or coconut oil. 1 teaspoon vanilla extract.

Instructions: Apple cider vinegar and almond milk should be mixed together in a bowl. Allow to sit for five minutes to curdle, making vegan buttermilk. Mix the flour, sugar, baking powder, and salt in a different bowl using a whisk. To the vegan buttermilk mix, add vanilla extract and melted vegan butter or coconut oil. Add the wet ingredients to the dry ones and mix them together until they are just mixed. There should be some lumps, but not too many. Set a nonstick griddle or skillet over medium-low heat and add a little vegan butter or oil to coat it. For each pancake, put 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Do it again with the rest of the batter. You can top it with maple syrup, fresh fruit, or vegan whipped cream while it's still warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

arquitectura con mangas

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This Pear Avocado Honey Smoothie is a delicious and nutritious way to start your day. Pears and avocados add creaminess and natural sweetness, while honey and vanilla enhance the flavor. It's a perfect blend of healthy fats, fiber, and vitamins.

Ingredients: 1 ripe pear. 1 ripe avocado. 2 tablespoons honey. 1 cup almond milk. 1/2 cup Greek yogurt. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Cut the ripe pear into chunks after peeling and core it. Cut the avocado in half, take out the pit, and scoop out the flesh. Using a blender, blend the avocado flesh, honey, Greek yogurt, almond milk, and pear chunks. Put the ice cubes into the blender. Make sure there are no lumps and blend everything until it's smooth and creamy. If you think the smoothie is too sweet, add more honey to make it less sweet. Put the smoothie in glasses and serve right away. Add a pear slice or a drizzle of honey as a garnish if you want to.

Prep Time: 10 minutes

Cook Time: 0 minutes

Arts Academy Science

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Indulge in this decadent grown-up sundae featuring creamy vanilla bean ice cream, rich bourbon caramel sauce, crunchy roasted pecans, and a topping of whipped cream. It's the perfect treat for any occasion, whether you're celebrating or simply craving something sweet.

Ingredients: 1 pint of vanilla bean ice cream. 1/2 cup of bourbon caramel sauce. 1/4 cup of roasted pecans, chopped. Whipped cream for topping. Maraschino cherry for garnish.

Instructions: Put vanilla bean ice cream into bowls to serve. Pour the caramel sauce made with bourbon over the ice cream. Add roasted pecans that have been chopped on top. Put some whipped cream on top of each sundae. Add a maraschino cherry as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Jonathan Lerner Articles

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A salad that is good for you on the keto diet and is full of protein and healthy fats.

Ingredients: 2 cups cooked chicken breast, diced. 1 avocado, diced. 1/4 cup diced red onion. 2 tbsp chopped cilantro. 2 tbsp lime juice. 2 tbsp olive oil. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine the diced chicken, avocado, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the chicken mixture and toss gently to coat. Serve the chicken avocado salad on a bed of lettuce leaves.

Prep Time: 15 minutes

Cook Time: 0 minutes

ETUSIVU

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For a refreshing take on the classic espresso martini, try the Espresso Martini - Lemon Tree Dwelling. It has vodka, coffee liqueur, freshly brewed espresso, and lemon juice for a zesty kick.

Ingredients: 1.5 oz vodka. 1 oz coffee liqueur. 1 oz freshly brewed espresso. 1 oz lemon juice. 0.5 oz simple syrup. Ice cubes.

Instructions: In a cocktail shaker, combine vodka, coffee liqueur, espresso, lemon juice, and simple syrup. Add ice cubes to the shaker. Shake vigorously for about 15 seconds to chill the mixture. Strain the cocktail into a chilled martini glass. Garnish with a lemon twist, if desired. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

kine marjan van assche

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Indulge in the flavors of a classic apple pie with a twist! This Cinnamon Crunch Apple Pie Smoothie Bowl is a delicious and nutritious way to start your day. Packed with apples, oats, and warm spices, it's like having dessert for breakfast. Plus, the crunchy granola topping adds the perfect finishing touch.

Ingredients: 1 cup diced apples. 1/2 cup rolled oats. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1 teaspoon ground cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon vanilla extract. Granola and sliced almonds for topping.

Instructions: Combine diced apples, rolled oats, Greek yogurt, almond milk, honey, ground cinnamon, nutmeg, and vanilla extract in a blender. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency. Pour the smoothie into bowls. Top with granola and sliced almonds for a crunchy texture. Optional: Drizzle with extra honey and sprinkle with a pinch of cinnamon for extra flavor. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Fang Foam Club

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This is a tasty burger with a Greek twist. It has toasted burger buns, creamy tzatziki, savory olive tapenade, tangy feta cheese, and fresh vegetables on top of the juicy beef patties.

Ingredients: 1 lb ground beef. 4 burger buns. 1 cup tzatziki sauce. 1/2 cup olive tapenade. 1/2 cup crumbled feta cheese. 1 tomato, sliced. 1/2 red onion, thinly sliced. Lettuce leaves.

Instructions: Preheat grill to medium-high heat. Divide ground beef into 4 equal portions and shape into patties. Grill patties for 4-5 minutes per side, or until desired doneness. Toast burger buns on the grill for 1-2 minutes. Spread tzatziki sauce on the bottom half of each bun. Place cooked patties on top of the tzatziki sauce. Spread olive tapenade over the patties. Top with crumbled feta cheese, tomato slices, red onion slices, and lettuce leaves. Cover with the top half of the burger bun. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hicsser2018

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These hand pies combine the sweetness of strawberries with the savory tang of goat cheese, enhanced by aromatic thyme, all wrapped up in a flaky pie crust. They're perfect for a picnic, dessert, or a special treat any time of day!

Ingredients: 1 1/2 cups diced strawberries. 2 tablespoons chopped fresh thyme leaves. 4 ounces goat cheese, softened. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 2 sheets store-bought pie crust. 1 egg, beaten for egg wash. Additional sugar for sprinkling.

Instructions: Preheat the oven to 375F 190C. Line a baking sheet with parchment paper. In a bowl, mix together diced strawberries, chopped thyme, goat cheese, granulated sugar, and cornstarch until well combined. Roll out the pie crusts on a lightly floured surface. Using a round cutter, cut out circles from the pie crusts. Place a spoonful of the strawberry-goat cheese mixture onto one half of each pie crust circle, leaving a small border around the edges. Fold the other half of the pie crust over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork. Transfer the hand pies to the prepared baking sheet. Brush the tops with beaten egg and sprinkle with additional sugar. Using a sharp knife, make a few small slits on the tops of the pies to allow steam to escape. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Free Necchi Sewing Machine Files