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This Chickpea Avocado Salad is a refreshing and nutritious dish perfect for a quick and easy dinner. Packed with protein, healthy fats, and fresh flavors, it's sure to satisfy your cravings while keeping you energized.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 large avocado, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper, to taste.

Instructions: In a large mixing bowl, combine chickpeas, avocado, cherry tomatoes, red onion, and cilantro. Drizzle with lime juice and olive oil. Season with salt and pepper, then gently toss to combine.

Prep Time: 10 minutes

Cook Time: 0 minutes

River Raisin Chorus

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A delicious treat for the holidays are these Easter Oreo Cookie Eggs. These are the ideal addition to your Easter celebrations because they have a rich semisweet and white chocolate surrounding a crunchy Oreo cookie center.

Ingredients: 12 Oreo cookies. 1 cup semisweet chocolate chips. 1/2 cup white chocolate chips. Assorted sprinkles for decorating. 12 plastic egg molds.

Instructions: Scrape off the cream filling after separating the Oreo cookies. Melt the semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth. Melt the semisweet chocolate and brush a thin layer inside each plastic egg mold. Half an Oreo cookie should be placed in each mold, gently pressed to cling to the melted chocolate. More melted semisweet chocolate should be added to each mold so that the Oreo cookie is fully covered. Chill the molds for approximately half an hour, or until the chocolate solidifies. The egg-shaped chocolates can be carefully taken out of the molds once the chocolate has set. Melt the white chocolate chips in 30-second increments while stirring in a different microwave-safe bowl until smooth. Let any excess white chocolate drip off after dipping each chocolate egg halfway into the liquid. Sprinkle a variety of sprinkles on top of the dipped eggs right away to prevent the white chocolate from setting. After decorating the eggs, place them on a tray lined with parchment paper and refrigerate for an additional thirty minutes. Your Easter Oreo Cookie Eggs are ready to eat once they have completely set!

Prep Time: 20 minutes

Cook Time: 10 minutes

Ideanet

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A hearty and flavorful soup with tender ham and creamy potatoes, slow-cooked to perfection.

Ingredients: 1 lb ham, diced. 4 cups potatoes, peeled and cubed. 1 onion, finely chopped. 3 carrots, sliced. 3 celery stalks, chopped. 4 cloves garlic, minced. 6 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp black pepper. 1 cup frozen peas. 1 cup corn kernels. 1 cup heavy cream. Salt to taste.

Instructions: Dice the ham and put it in the slow cooker with the potatoes, onion, carrots, celery, and garlic. Salt, black pepper, dried thyme, and dried rosemary should be added. To mix the ingredients, stir them well. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Add frozen peas, corn, and heavy cream in the last 30 minutes of cooking. Stir slowly. Add more salt and pepper if you like. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

Vilnos Sruoga

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A classic recipe for making delicious and crunchy dilly beans, perfect for snacking or as a zesty side dish.

Ingredients: 2 lbs fresh green beans, trimmed. 4 cloves garlic, peeled. 2 cups white vinegar. 2 cups water. 1/4 cup pickling salt. 2 tsp dill seeds. 1 tsp black peppercorns. 1/2 tsp red pepper flakes.

Instructions: Sterilize canning jars and lids. In each jar, place 1 clove of garlic, 1 tsp dill seeds, 1/2 tsp black peppercorns, and a pinch of red pepper flakes. Pack the trimmed green beans vertically into the jars, leaving 1/2 inch headspace from the top. In a saucepan, combine white vinegar, water, and pickling salt. Bring to a boil. Pour the hot brine over the green beans, leaving 1/4 inch headspace. Remove air bubbles by tapping the jars gently on the counter. Wipe the rims with a clean, damp cloth. Place lids on the jars and screw on the metal bands until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Allow the dilly beans to cool completely before storing in a cool, dark place for at least 2 weeks before consuming. Enjoy the tangy and crunchy Dilly Beans!

Prep Time: 30 minutes

Cook Time: 10 minutes

Sherm Dizzy

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A vegan twist on the classic Chinese chow mein, loaded with colorful vegetables and flavorful sauce. Quick to prepare and perfect for a satisfying meal.

Ingredients: 200g chow mein noodles. 2 tablespoons sesame oil. 1 onion, sliced. 2 garlic cloves, minced. 1 red bell pepper, sliced. 1 carrot, julienned. 100g mushrooms, sliced. 2 cups shredded cabbage. 3 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup or agave syrup. 1 teaspoon grated ginger. 1 teaspoon cornstarch mixed with 2 tablespoons water. Salt and pepper to taste. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: Follow the directions on the package to cook the chow mein noodles. Remove the water and set it aside. Put sesame oil in a large pan or wok and heat it over medium-high heat. Put in the garlic and onion, and cook until the smell is nice. Place cabbage, mushrooms, carrot, and bell pepper in the pan. Cook the vegetables until they are crisp and soft. Soy sauce, rice vinegar, maple syrup, and grated ginger should all be mixed together in a small bowl. Put it on top of the vegetables. Mix the cornstarch and water together to make the sauce thicker. When you add the cooked noodles to the pan, mix everything together and heat it all the way through. Add pepper and salt to taste. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Kirdemets

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For a quick and filling meal, these Shrimp Tacos - TULUL are packed full of flavor. Putting together the shrimp that has been marinated with fresh toppings and a zesty creamy sauce makes for a great taco experience.

Ingredients: 1 lb fresh shrimp, peeled and deveined. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 8 small taco tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 lime, juiced. 1 clove garlic, minced. 1/2 tsp hot sauce optional. Sliced jalapeos optional, for extra heat.

Instructions: In a bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper. Toss the shrimp in the spice mixture until well coated. Heat a skillet over medium-high heat and add the marinated shrimp. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. In another bowl, combine sour cream, mayonnaise, lime juice, minced garlic, and hot sauce if using. Mix well to make a creamy sauce. Warm the taco tortillas in a dry skillet or microwave. Assemble the tacos: Place shredded lettuce on each tortilla, followed by the cooked shrimp, diced tomatoes, red onion, and cilantro. Drizzle the creamy sauce over the toppings and add sliced jalapeos if you like it spicy. Serve immediately and enjoy your delicious Shrimp Tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

North Eatery

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This tofu scramble is packed with flavor and makes for a satisfying breakfast or brunch option. The combination of spices, vegetables, and nutritional yeast creates a savory dish that even non-vegans will love. Customize with your favorite toppings for an extra delicious meal!

Ingredients: 1 block extra-firm tofu, pressed and crumbled. 2 tablespoons olive oil. 1/2 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 teaspoon turmeric. 1/2 teaspoon paprika. Salt and pepper to taste. Optional toppings: avocado, salsa, fresh herbs.

Instructions: Heat the olive oil in a big skillet over medium heat. Add the minced garlic, bell pepper, and diced onion. Cook until tender, approximately 5 minutes. Stir the crumbled tofu into the skillet with the veggies after adding it. Over the tofu mixture, add nutritional yeast, paprika, turmeric, salt, and pepper. The spices should be well-distributed by stirring. Cook the tofu for a further five to seven minutes, or until it is well heated and beginning to turn brown. If desired, garnish with avocado, salsa, and fresh herbs and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Misfit Training

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These quick and easy skillet shrimp fajitas combine the tastes of Mexican and Tex-Mex food. Onions, bell peppers, and shrimp that have been seasoned with a mix of spices are wrapped in warm flour tortillas.

Ingredients: 1 lb shrimp, peeled and deveined. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tbsp olive oil. 2 tsp chili powder. 1 tsp cumin. 1 tsp paprika. 1/2 tsp onion powder. 1/2 tsp garlic powder. Salt and pepper to taste. 8 small flour tortillas. Optional toppings: avocado, salsa, sour cream, cilantro.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add sliced bell peppers and onions to the skillet and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, paprika, onion powder, and garlic powder. Cook for another minute until fragrant. Push the vegetables to one side of the skillet and add shrimp to the empty side. Cook shrimp until pink and opaque, about 2-3 minutes per side. Once shrimp are cooked, mix them with the vegetables in the skillet. Season with salt and pepper to taste. Warm flour tortillas in a separate skillet or microwave. Serve shrimp and vegetable mixture on warm tortillas with optional toppings such as avocado, salsa, sour cream, and cilantro.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tfn 5k Run

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A cool and creamy shake made with fresh strawberries that is great for hot days or as a sweet treat.

Ingredients: 1 cup fresh strawberries, hulled and chopped. 1 cup milk. 2 tablespoons honey or sugar. 1/2 teaspoon vanilla extract. Ice cubes.

Instructions: Fresh strawberries, milk, honey or sugar, and vanilla extract should all be put into a blender. Mix until it's smooth. When you add the ice cubes, blend again until you get the consistency you want. Pour into glasses and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Gabriele Boccolini

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Sheng Jian Bao, also known as Pan-Fried Pork Buns, are a popular Chinese street food. These buns have a crispy bottom and a juicy pork filling, making them a delightful treat for any occasion.

Ingredients: 1 pound ground pork. 2 cups all-purpose flour. 1/2 cup warm water. 1/2 cup napa cabbage, finely chopped. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon ginger, grated. 1/2 teaspoon sugar. Salt and pepper to taste. Vegetable oil for frying.

Instructions: To make a dough, put the all-purpose flour and warm water in a mixing bowl. After about five minutes, knead it until smooth. After 30 minutes, cover and let it rest. Ground pork, napa cabbage, minced garlic, soy sauce, sesame oil, grated ginger, sugar, salt, and pepper should all be combined in a different bowl. Blend until thoroughly blended. Roll the dough into small balls after dividing it into pieces. Each ball should be rolled into a thin, 4-inch-diameter circle. Put a dollop of the pork filling in the middle of each circle of dough. To make the buns, fold the circle in half to form a half-moon shape, then pinch the edges together. Grease a big nonstick skillet with a tablespoon of vegetable oil and place it over medium-high heat. With the flat side facing down, place the buns in the skillet, allowing space between them. Cook until the bottoms are golden brown, two to three minutes. Pour in half a cup of water, place a lid on the skillet, and turn down the heat. The buns should be steam-cooked for 8 to 10 minutes, or until the dough is cooked through and the filling is well cooked. Take off the cover and turn the heat up to medium-high. Cook for a further two to three minutes, or until the bottoms are golden brown and crispy. Present the Sheng Jian Bao warm, accompanied by soy sauce for a dip. Savor your mouthwatering pan-fried pork buns!

Prep Time: 60 minutes

Cook Time: 20 minutes

Agen Judi Bola Terpercaya

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Indulge in the creamy goodness of this Pizza Bianca with a blend of ricotta, mozzarella, and parmesan cheeses. It's a delightful twist on traditional pizza with a white sauce base.

Ingredients: 1 pizza dough. 2 cups ricotta cheese. 1 cup mozzarella cheese, shredded. 1/2 cup parmesan cheese, grated. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Fresh basil leaves for garnish.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a baking sheet or pizza stone. Put the ricotta cheese, garlic powder, and olive oil in a bowl and mix them together. Evenly spread the ricotta mixture over the pizza dough, making sure to leave a little space around the edges. Add the mozzarella and parmesan cheese on top of the ricotta. Add salt, black pepper, and dried oregano to the pizza to make it taste better. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take the pizza out of the oven and give it a minute or two to cool down. Add fresh basil leaves as a garnish before cutting and serving. Have fun with your tasty Pizza Bianca!

Prep Time: 15 minutes

Cook Time: 15 minutes

Andre Custodio

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Kids will delight in these unicorn poop cookies formed with individually-colored strips of dough, because everyone knows unicorns poop rainbows.

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This straightforward salad is ideal for picnics and potlucks because it features fresh vegetables, a ton of fresh herbs, and Israeli couscous.

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These moist bran muffins have raisins inside and are molasses-sweetened.

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To make this delectable vegan curry, ingredients like eggplants, peppers, spring onions, and mint are first sauteed in a wok before being simmered in coconut milk.

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A traditional French pate made with chicken livers, ham, and morel mushrooms and baked in a terrine mold. Serve with pickles, mustard, and crusty bread.

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Tortilla chips made at home from corn tortillas are super easy and tastier than store-bought. These have a zingy lime and cumin flavor that pairs well with salsa or hummus.