clothedfemalenudebisexualmen

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A zesty and refreshing drink made with grapefruit liqueur and elderflower liqueur.

Ingredients: 2 oz vodka. 3 oz sparkling grapefruit juice. 1/2 oz elderflower liqueur. 1/2 oz fresh lime juice.

Instructions: Ice should be put into a cocktail shaker. Sparkling grapefruit juice, elderflower liqueur, and fresh lime juice should all 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. Put a grapefruit twist on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Gutai Art Association

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This Vietnamese Rice Noodle Salad with Sesame Sriracha Tempeh is a refreshing and satisfying dish, perfect for a light lunch or dinner. The combination of tender rice noodles, crunchy vegetables, flavorful tempeh, and a tangy sesame sriracha dressing creates a delicious harmony of textures and flavors.

Ingredients: 200g rice noodles. 200g tempeh, sliced. 2 tablespoons sesame oil. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 carrot, julienned. 1 cucumber, julienned. 1 red bell pepper, thinly sliced. 2 cups mixed salad greens. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted peanuts, crushed. 2 tablespoons sesame seeds, toasted.

Instructions: Cook rice noodles according to package instructions, then drain and rinse under cold water. Set aside. In a bowl, whisk together sesame oil, soy sauce, sriracha sauce, rice vinegar, and maple syrup to make the marinade. Marinate tempeh slices in the marinade for about 15-20 minutes. Heat a pan over medium heat and cook the marinated tempeh slices until browned and crispy, about 3-4 minutes per side. In a large bowl, combine cooked rice noodles, julienned carrot, cucumber, sliced bell pepper, mixed salad greens, and chopped cilantro. Top the salad with cooked tempeh slices. Sprinkle crushed peanuts and toasted sesame seeds over the salad. Toss everything together gently to combine. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Swingmaniacs

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If you don't eat meat, these Sundried Tomato Chickpea Burgers are a tasty vegetarian option. They're great for a meatless meal because they're full of flavor from the sundried tomatoes, spices, and Parmesan cheese.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup sundried tomatoes, rehydrated and chopped. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped red onion. 2 cloves garlic, minced. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 4 burger buns. Lettuce, tomato slices, and your favorite condiments for serving.

Instructions: Put breadcrumbs, Parmesan cheese, red onion, garlic, cumin, paprika, salt, and pepper in a food processor and add the chickpeas. Pulse the ingredients together until they are well mixed and have a rough texture. Cut the mixture into four equal parts and use your hands to form them into burger patties. Set a grill or frying pan over medium heat and oil it a little. The chickpea burger patties should be cooked for four to five minutes on each side, or until they are golden brown and warm all the way through. You can grill or toast the burger buns until they are lightly browned. Put lettuce and tomato slices on the bottom bun of each burger, then top with a chickpea patty. Put your favorite toppings on top, then place the other half of the bun on top. Have fun with the Sundried Tomato Chickpea Burgers while they're still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Heel To Heal Superhero 5k

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Enjoy these Salted Chocolate and Caramel Tarts and savor the rich chocolate, gooey caramel, and subtle sea salt flavor combination. Ideal for giving in to your sweet tooth!

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup cocoa powder. 1/4 cup granulated sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 1 cup caramel sauce. 1/2 teaspoon sea salt. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/4 teaspoon vanilla extract. Fleur de sel for garnish.

Instructions: Blend flour, cocoa powder, and granulated sugar together in a food processor. Toss to combine. Blend in the cold, cubed butter until the mixture looks like coarse crumbs. One tablespoon at a time, gradually add ice water and pulse until dough comes together. Refrigerate for half an hour after forming the dough into a disk and covering it with plastic wrap. Set the oven temperature to 375F 190C. On a surface dusted with flour, roll out the dough and cut it into six separate tart shells. Line the tart pans with the dough, then trim any excess. After using a fork to prick the bottom of each tart, bake for 15 to 20 minutes, or until the crust is set. Let the tart shells come to room temperature. Evenly cover the bottom of each tart shell with caramel sauce, then top with sea salt. Heavily cream should be heated in a saucepan until it starts to simmer. Take off the heat and stir in the chocolate chips. After a minute, give it a quick stir to make it smooth and glossy. Add vanilla extract and stir. Over the caramel layer in each tart shell, pour the chocolate ganache. The ganache should set after at least two hours of refrigeration for the tarts. Garnish with a pinch of fleur de sel just before serving for an additional salty kick.

Prep Time: 45 minutes

Cook Time: 20 minutes

U.M.Ph.Prose

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Enjoy the flavors of the Southwest with our South Of The Border Burger! These delicious burgers are packed with ground beef, bell peppers, onions, and spices, and they are topped with fresh vegetables and optional sour cream and salsa. It's a fiesta in every bite!

Ingredients: 1 lb ground beef. 1/2 cup diced red onion. 1/2 cup diced bell peppers red, green, or yellow. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced avocado. Sour cream optional. Salsa optional.

Instructions: In a mixing bowl, combine ground beef, diced red onion, diced bell peppers, shredded cheddar cheese, chopped cilantro, chili powder, cumin, salt, and pepper. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Grill or pan-fry the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the South Of The Border Burgers by placing a lettuce leaf on the bottom bun, followed by a burger patty, sliced tomatoes, and sliced avocado. Add a dollop of sour cream and salsa if desired. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

IMMOBILIARE ITALIA

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The Blood Orange & Thyme Paloma is a refreshing twist on the classic Paloma cocktail. The combination of tequila, fresh blood orange juice, and thyme creates a vibrant and aromatic drink that's perfect for any occasion.

Ingredients: 2 oz tequila. 1 oz fresh blood orange juice. 0.5 oz fresh lime juice. 0.5 oz agave syrup. 2-3 dashes of Angostura bitters. Club soda, to top. 1 sprig of fresh thyme, for garnish. Blood orange slice, for garnish. Ice cubes.

Instructions: Put tequila, blood orange juice, lime juice, agave syrup, and bitters in a shaker. Use ice to shake it well. Pour through a strainer into an ice-filled glass. Add club soda on top. Put a slice of blood orange and a sprig of fresh thyme on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

centralskolan

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BUSH'S Vegetarian Baked Beans add flavor and protein to this Vegan Frito Taco Salad, which is a tasty take on the original recipe. It tastes great and fills you up because it has crunchy Fritos, fresh vegetables, and tangy taco seasoning.

Ingredients: 1 can 15 ounces BUSH'S Vegetarian Baked Beans. 1 cup vegan Fritos corn chips. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced bell pepper. 1/2 cup diced avocado. 1/4 cup chopped fresh cilantro. 1/4 cup sliced black olives. 1/4 cup vegan sour cream. 1/4 cup salsa. 1 tablespoon taco seasoning. 1 tablespoon lime juice.

Instructions: You can mix BUSH'S Vegetarian Baked Beans with chopped cilantro, diced tomatoes, diced red onion, diced bell pepper, and lime juice in a large bowl. In serving bowls, spread out the shredded lettuce. Put the bean mix on top of the lettuce. Add cilantro, black olives, vegan sour cream, vegan Fritos corn chips, and diced avocado. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Caffe Piccolo

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For people on a Paleo or gluten-free diet, these gluten-free pumpkin muffins with a chocolate swirl are a welcome treat. They are simple to make, stay moist, and taste like fall.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup canned pumpkin puree. 1/4 cup honey or maple syrup. 2 large eggs. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1/4 cup dairy-free chocolate chips.

Instructions: Warm up the oven to 350F 175C and put paper liners in a muffin tin. Add the coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt to a large bowl. Melt the coconut oil and add the eggs, honey or maple syrup, vanilla extract, and pumpkin puree. Mix everything together well. Add the chocolate chips that don't contain dairy and mix them in. Fill up about two thirds of the muffin tin's cups with batter. To make the chocolate swirl, melt a few dairy-free chocolate chips and pour them over the muffin batter in each cup. Toss the chocolate into the batter with a toothpick. If you stick a toothpick into the middle of a muffin, it should come out clean after 20 to 25 minutes in a hot oven. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your Paleo pumpkin muffins that are free of gluten and have a tasty chocolate swirl!

Prep Time: 10 minutes

Cook Time: 20 minutes

U.M.Ph.Prose

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This broccoli spinach pesto tortellini bake is a tasty and healthy take on a classic pasta dish. The fresh spinach and basil in the creamy pesto sauce go great with the cheese tortellini and soft broccoli. The whole family will love this simple meal!

Ingredients: 1 package cheese tortellini. 2 cups broccoli florets. 2 cups spinach leaves. 1/2 cup basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/2 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. Cook tortellini according to package instructions, adding broccoli florets during the last 2 minutes of cooking. Drain and set aside. In a food processor, combine spinach, basil, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth. Season with salt and pepper to taste. In a large mixing bowl, toss cooked tortellini and broccoli with spinach pesto until well coated. Transfer the mixture to a baking dish. Sprinkle shredded mozzarella cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Elga Records

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An omelet stuffed with bacon, turkey, tomato, and cheese is served topped with prepared hollandaise sauce in this quick brunch or lunch dish.

[clothedfemalenudebisexualmen]

If you use an air fryer, you can have fried fish nuggets ready in less than 30 minutes. Mahi Mahi is used in this recipe, but any firm fish will do.

[clothedfemalenudebisexualmen]

This walnut and parsley pesto tastes a lot like garlic butter, and ideally it should be made in a mortar and pestle. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!

[clothedfemalenudebisexualmen]

Easy peanut butter slice-and-bake cookies can be ready in minutes, just whip up the dough and store it in the freezer until you're ready to bake.

[clothedfemalenudebisexualmen]

This rich, creamy vegetarian blended soup has a flavor that is extraordinary thanks to the roasting of the carrots and potatoes with the onion, garlic, and herbs de Provence.

[clothedfemalenudebisexualmen]

Tandy Cake is a yellow cake with a peanut butter layer and a hard chocolate glaze that is baked in a 10x15 inch jelly roll pan. It takes a few hours to prepare this recipe, but it's worth it! It's delicious!

[clothedfemalenudebisexualmen]

A flavorful and comforting chicken coconut curry infused with the sweetness of sweet potatoes, balanced with the creaminess of coconut milk and the warmth of red curry paste. This dish is rich in flavor and easy to make, perfect for a satisfying meal any day of the week.

Ingredients: 500g chicken breast, diced. 2 medium sweet potatoes, peeled and diced. 1 can 400ml coconut milk. 2 tablespoons red curry paste. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 red bell pepper, sliced. 1 cup chicken broth. 2 tablespoons soy sauce. 1 tablespoon fish sauce. 1 tablespoon brown sugar. Juice of 1 lime. Salt and pepper, to taste. Fresh cilantro, for garnish. Cooked rice, for serving.

Instructions: Put some oil in a big pot or deep skillet and heat it over medium-low heat. Cut up the onion and add it along with the minced garlic and ginger. Saut until the food smells good. Cook the chicken breast until it starts to brown after you add it to the pot. Now add the red curry paste and stir it in. Cook for one more minute. Put in the red bell pepper slices, coconut milk, chicken broth, soy sauce, fish sauce, brown sugar, lime juice, and diced sweet potatoes. Mix things together well. Turn down the heat and let the mixture simmer for a while. Put the lid on top and let it slowly cook for twenty to twenty-five minutes, or until the chicken is done and the sweet potatoes are soft. Add pepper and salt to taste. Put cooked rice on a plate and top it with the chicken coconut curry. Add fresh cilantro leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Fair Trade Connections

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A refreshing and nutritious salad that combines the goodness of quinoa with the flavors of a classic BLT sandwich, featuring avocados, cherry tomatoes, and crispy bacon.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup cooked and crumbled bacon. 2 avocados, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is absorbed. Whisk the quinoa with a fork and set it aside until it's cool. Put cooked quinoa, cherry tomatoes, bacon, avocados, red onion, and cilantro in a large bowl. Salt and pepper should be mixed with olive oil in a small bowl. Add the dressing to the quinoa mixture and mix it together gently. Put the salad in the fridge for at least 30 minutes to let the flavors mix. Enjoy the quinoa salad on lettuce leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Estrielutte