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This Simple Grilled Squash recipe is a delicious gluten-free side dish perfect for fall. The squash and zucchini are seasoned with garlic, thyme, and balsamic vinegar, then grilled to perfection, resulting in tender, flavorful slices.

Ingredients: 2 medium-sized yellow squash, sliced. 2 medium-sized zucchini, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1 tablespoon balsamic vinegar.

Instructions: Set the grill on medium heat. Add the sliced zucchini and squash to a large bowl. Add the olive oil, salt, pepper, garlic powder, and thyme. Toss the vegetables until they are well covered. Season the squash and zucchini slices and put them on a grill that is already hot. Grill each side for 5 to 7 minutes, or until soft and grill marks show. After taking it off the grill, drizzle it with balsamic vinegar and serve.

Prep Time: 10 minutes

Cook Time: 15 minutes

Imam Naeem

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Indulge in the comforting blend of Earl Grey tea and espresso with a hint of vanilla sweetness. The London Fog Latte is a delightful choice for those seeking a unique coffee shop experience in East London.

Ingredients: 1 Earl Grey tea bag. 1 cup of steamed milk. 1-2 tablespoons of vanilla syrup. 2 shots of espresso. Lavender buds optional, for garnish.

Instructions: Put the Earl Grey tea bag in a cup of hot water and let it steep for three to five minutes. Make two shots of espresso while the tea steeps. Take out the tea bag and add one to two tablespoons of vanilla syrup to the tea. Make a cup of milk smooth and creamy by steaming and foaming it. First pour the brewed tea into a latte glass. Then add the espresso shots. Add the steamed milk on top of the mixture slowly. If you want, you can add lavender buds on top to make it smell nice. Love your London Fog Latte! Serve it hot and enjoy it!

Prep Time: 5 minutes

Cook Time: 10 minutes

Stephane Villeneuve

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This Keto Avocado Egg Salad is a quick and tasty snack that is full of protein and healthy fats. A tangy dressing goes well with creamy avocado and eggs to make a tasty bite.

Ingredients: 2 ripe avocados, diced. 4 hard-boiled eggs, chopped. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Dice the avocados and hard-boiled eggs and put them in a bowl. Mayonnaise, Dijon mustard, and lemon juice should all be mixed together in a separate small bowl. Add the dressing to the avocado and egg mix. Toss everything together gently until it's all well mixed. Add pepper and salt to taste. Add fresh parsley as a garnish if you like. Serve right away or put in the fridge to enjoy later.

Prep Time: 10 minutes

Cook Time: 0 minutes

Whimple Parish Council

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In this slow cooker recipe, bold curry flavors and a kick of spice are added to soft chicken and vegetables as they simmer in creamy coconut milk. goes well with rice noodles to make a filling and tasty meal.

Ingredients: 1 lb boneless chicken breast, diced. 1 onion, chopped. 3 cloves garlic, minced. 2 bell peppers, sliced. 1 can 14 oz coconut milk. 1/4 cup soy sauce. 2 tbsp curry powder. 1 tbsp Sriracha sauce. 8 oz rice noodles. 2 cups chicken broth. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: In a slow cooker, combine diced chicken, chopped onion, minced garlic, sliced bell peppers, coconut milk, soy sauce, curry powder, Sriracha sauce, salt, and pepper. Cover and cook on low for 4-6 hours or until chicken is cooked through and vegetables are tender. In the last 30 minutes of cooking, add rice noodles and chicken broth to the slow cooker. Stir well to combine and ensure noodles are submerged in the liquid. Cover and continue cooking until noodles are tender, about 30 minutes. Serve hot, garnished with chopped cilantro.

Prep Time: 15 minutes

Cook Time: 4 hours 30 minutes

Petes Parties

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These Shrimp Spring Rolls with Hoisin Peanut Dip are a fresh and flavorful appetizer or light meal. They're filled with succulent shrimp, crunchy vegetables, and aromatic herbs, all wrapped in rice paper and served with a delicious hoisin peanut dipping sauce.

Ingredients: 8 rice paper wrappers. 16 cooked large shrimp, peeled and deveined. 1 cup lettuce leaves. 1 cup fresh bean sprouts. 1/2 cucumber, julienned. 1/2 carrot, julienned. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup fresh basil leaves. 1/4 cup crushed peanuts. For the Hoisin Peanut Dip:. 1/4 cup hoisin sauce. 2 tablespoons creamy peanut butter. 1 tablespoon rice vinegar. 1 clove garlic, minced. 1-2 tablespoons water for desired consistency.

Instructions: Prepare all the ingredients and set them aside. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water and rotate it for about 10-15 seconds or until it becomes soft and pliable. Place the softened rice paper wrapper on a clean surface or a damp kitchen towel. In the center of the wrapper, place 2 cooked shrimp, lettuce leaves, bean sprouts, cucumber, carrot, cilantro, mint, and basil leaves. Fold the sides of the wrapper over the filling, then fold the bottom of the wrapper over the sides and roll tightly to encase the filling. Repeat with the remaining wrappers and filling. For the Hoisin Peanut Dip, in a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, and minced garlic. Add water as needed to reach your desired dipping sauce consistency. Serve the shrimp spring rolls with the Hoisin Peanut Dip, garnished with crushed peanuts. Enjoy your delicious Shrimp Spring Rolls with Hoisin Peanut Dip!

Prep Time: 30 minutes

Cook Time: 0 minutes

C'est Assez

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Indulge in the perfect blend of flavors with this vegan chocolate peanut butter banana bread. It's moist, rich, and incredibly satisfying, making it a delightful treat for any occasion.

Ingredients: 3 ripe bananas, mashed. 1/4 cup peanut butter. 1/4 cup maple syrup. 1/4 cup plant-based milk such as almond or soy milk. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips optional.

Instructions: Set the oven to 350F 175C and heat it up. Put butter or parchment paper inside a loaf pan. Put peanut butter, maple syrup, plant-based milk, mashed bananas, and vanilla extract in a large bowl. Mix everything together well. Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Be careful not to mix too much. If you want to use them, fold the dairy-free chocolate chips in. When the loaf pan is ready, pour the batter into it and spread it out evenly. After the oven is hot, bake it for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. After taking the banana bread out of the oven, let it cool for 10 minutes in the pan before moving it to a wire rack to cool all the way through. Cut it up and serve!

Prep Time: 15 minutes

Cook Time: 50 minutes

Rifqi Amirul

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This Gluten-Free Greek Chickpea Salad is a refreshing and flavorful dish perfect for a light lunch or side dish. Packed with protein-rich chickpeas, crisp cucumbers, juicy tomatoes, and tangy olives, it's tossed in a simple Mediterranean-inspired dressing for a burst of fresh flavors. Feel free to customize with additional veggies or herbs according to your preference.

Ingredients: 2 cans 15 oz chickpeas, drained and rinsed. 1 large cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup Kalamata olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. 4 oz feta cheese, crumbled optional.

Instructions: Put chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley in a large bowl. Mix olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together. If you want, you can top it with crumbled feta cheese before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Wolfy Vart

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A tasty Paleo take on the traditional General Tso's dish, consisting of crunchy cauliflower florets dipped in a sauce made with honey, coconut aminos, and apple cider vinegar.

Ingredients: 1 medium cauliflower, cut into florets. 2 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 tbsp honey. 1 tsp arrowroot powder. 1/4 cup chicken broth. 1 tbsp coconut oil. 2 cloves garlic, minced. 1 tsp fresh ginger, grated. 1/4 tsp red pepper flakes optional. 2 green onions, sliced for garnish. 1 tbsp sesame seeds for garnish.

Instructions: Set oven temperature to 400F 200C. To make the sauce, combine the coconut aminos, arrowroot powder, honey, apple cider vinegar, and chicken broth in a small bowl. Put aside. Arrange the cauliflower florets on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until tender and lightly browned. Heat the coconut oil in a big skillet over medium heat. Add the red pepper flakes, grated ginger, and minced garlic. Saut for one to two minutes, or until aromatic. After adding the sauce to the skillet, simmer it. Cook until the sauce thickens, about 2 to 3 minutes. When the cauliflower florets are baked, add them to the skillet and toss to coat in sauce. Cook the cauliflower for a further two to three minutes, or until it is thoroughly heated. Before serving, garnish with sesame seeds and sliced green onions. Savor the Paleo version of General Tso's Cauliflower!

Prep Time: 15 minutes

Cook Time: 25 minutes

Deniques Hamstrar

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This hummus is a tasty and filling snack or appetizer that includes spiced beef, feta, and mint. For a delectable contrast of tastes and textures, crumbled feta cheese, seasoned ground beef, and fresh mint leaves are topped with creamy hummus.

Ingredients: 1 cup canned chickpeas, drained and rinsed. 1/4 cup tahini. 2 cloves garlic, minced. 3 tablespoons lemon juice. 2 tablespoons olive oil, plus extra for drizzling. 1/2 teaspoon ground cumin. Salt and pepper to taste. 1/2 pound ground beef. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1/4 cup crumbled feta cheese. 2 tablespoons fresh mint leaves, chopped.

Instructions: To make the dip, put chickpeas, tahini, garlic, lemon juice, 2 tablespoons of olive oil, 1/2 teaspoon of ground cumin, salt, and pepper in a food processor. Mix until it's creamy and smooth. If you need to, add a little water to get the consistency you want. Put some olive oil in a pan and heat it over medium-low heat. Add the ground beef and break it up with a spoon as it cooks so that it gets browned and is fully cooked. Mix together 1/2 teaspoon of paprika, 1/4 teaspoon of cayenne pepper, and 1 teaspoon of ground cumin. Add this to the beef. Mix everything together well, and cook for another two to three minutes. Make a well in the middle of the hummus to serve it. Spread it out on a plate or platter. Put the beef that has been spiced into the well. Put some broken up feta cheese and chopped fresh mint leaves on top of the beef. Add a little extra olive oil and serve with vegetable sticks or pita bread to dip.

Prep Time: 15 minutes

Cook Time: 10 minutes

Rifqi Amirul

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With the help of a shower wine glass holder, you can enjoy a luxurious shower experience. With this recipe, you can relax with a glass of wine while you clean up and feel better in the shower.

Ingredients: 1 glass of your favorite wine. 1 shower wine glass holder.

Instructions: Step 1: Follow the manufacturer's instructions to securely attach the shower wine glass holder to the wall of your shower. Step 2: Put the amount of wine you want in the wine glass. Step 3: Make sure the wine glass is stable before putting it in the holder. Step 4: Sip your favorite wine while taking a relaxing shower.

Prep Time: 5 minutes

Cook Time: 0 minutes

Verdegree

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This silken tofu green goddess dressing doesn't have any dairy and is full of fresh herbs and sour tastes. This creamy dressing can be used on salads, as a dip, or to spread on sandwiches. It's also vegan-friendly and goes well with any plant-based meal.

Ingredients: 1 block silken tofu. 1/4 cup fresh parsley, chopped. 2 tablespoons fresh chives, chopped. 2 tablespoons fresh tarragon, chopped. 2 tablespoons fresh basil, chopped. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons apple cider vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put garlic, lemon juice, apple cider vinegar, tarragon, basil, parsley, chives, and a food processor or blender. Add the silken tofu and blend or process until smooth. To make it smooth and creamy, scrape down the sides of the bowl as needed. Taste it and add more salt and pepper if needed. Put the dressing in a jar or other container and put it in the fridge for at least 30 minutes to let the flavors mix. As a salad dressing, a vegetable dip, or a sandwich or wrap spread, this is for you.

Prep Time: 10 minutes

Cook Time: 0 minutes

Lucky Border

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Extra limey thanks to lime gelatin mix, Key lime juice, and lime zest, this simple Bundt cake is topped with a lime glaze for an extra dose of citrus.

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Made with dried mango and dusted with powdered sugar, these tasty dessert bars are a well-loved treat.

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On slices of French bread, a tasty deviled ham mixture made with cream cheese and mushrooms is spread. An extremely quick and simple appetizer that is always a hit.

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Crispix cereal, pecans, and almonds are baking in a buttery sweet syrup creating a crunchy snack perfect for the Christmas season.

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A delicious recipe, make a coconut coleslaw by adding 1/2 cup of grated coconut!

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This recipe for chicken dauphinois is ideal for special occasions because it layers chicken between potato slices and bakes it in a creamy tarragon sauce.