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Indulge in the creamy, dairy-free goodness of coffee coconut milk ice cream topped with rich hot fudge sauce. This vegan-friendly dessert is perfect for satisfying your sweet cravings!

Ingredients: 2 cans coconut milk. 1/2 cup sugar. 1/4 cup brewed coffee, cooled. 1 tsp vanilla extract. 1/4 cup chopped dark chocolate. 1/4 cup coconut oil. 2 tbsp cocoa powder. 1/4 cup maple syrup. 1/2 tsp salt. 1/4 cup chopped nuts optional. Vegan whipped cream optional.

Instructions: Put sugar, brewed coffee, vanilla extract, and salt in a saucepan. Set the pan over medium-low heat. Mix it around until the sugar is gone. Put the mixture in a blender and blend it until it's smooth. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Make the hot fudge sauce while the ice cream is churning. Heat coconut oil, cocoa powder, maple syrup, and chopped dark chocolate in a small saucepan over low heat. Stir the mixture all the time until it is smooth. If you want to add nuts, do so after the ice cream has been churned. Pour the ice cream into bowls for serving and top with hot fudge sauce. If you want, you can add vegan whipped cream on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

montreal ostomy centre inc

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Delicious vegan custard and cream-filled pastries made with crispy puff pastry and a rich coconut cream custard.

Ingredients: 1 sheet vegan puff pastry. 1 cup coconut cream. 1/4 cup cornstarch. 1/3 cup sugar. 1 tsp vanilla extract. 1/4 tsp turmeric for color. 1/2 cup powdered sugar for dusting.

Instructions: Before you start cooking, heat the oven to 375F 190C. Make thin strips of puff pastry and wrap them around the cream horn molds, overlapping them a bit. Wrap the molds in pastry and put them on a baking sheet. Bake for 15 to 20 minutes, or until they are golden brown and crispy. The coconut cream, cornstarch, sugar, vanilla extract, and turmeric should all be mixed together in a saucepan over medium-low heat. Bring the mixture to a simmer and stir it all the time until it gets thick. Take it off the heat and let it cool down a bit. With care, take the pastry out of the molds and fill them with the custard mixture. Before you serve, sprinkle with powdered sugar.

Prep Time: 30 minutes

Cook Time: 20 minutes

w g mallett school

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This Slow Cooker Spicy Buffalo Ranch Chicken is a delicious and easy-to-make dish perfect for busy days. The combination of buffalo wing sauce and ranch seasoning creates a flavorful and slightly spicy sauce that coats the tender chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup buffalo wing sauce. 1 packet ranch seasoning mix. 1/4 cup butter.

Instructions: Put chicken breasts in the crock pot. Put butter, ranch seasoning mix, and buffalo wing sauce in a small bowl. Cover the chicken with the sauce mix. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take two forks and shred the chicken. Then, mix it with the sauce in the slow cooker. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240 minutes

GhostPunch Studios

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This Slow Cooker Sriracha Pork Tenderloin recipe makes a tasty and easy gluten-free meal. When you mix sweet honey, spicy sriracha, and salty soy sauce, you get a tasty sauce that the tender pork tenderloin soaks up as it cooks slowly in the crockpot.

Ingredients: 2 lbs pork tenderloin. 1/4 cup gluten-free soy sauce. 2 tablespoons honey. 2 tablespoons sriracha sauce. 2 cloves garlic, minced. 1 teaspoon ground ginger. 1/4 cup chicken broth. 2 tablespoons cornstarch. 2 tablespoons water. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish optional.

Instructions: Put soy sauce, honey, sriracha sauce, garlic, and ground ginger in a bowl and mix them together. Pour the sauce over the pork tenderloin that you put in the slow cooker. Put chicken broth in the slow cooker. The pork should be cooked on low for 6 to 8 hours or high for 3 to 4 hours, with the lid on. Take the pork out of the slow cooker when it's done and let it rest. To make a slurry, mix cornstarch and water in a small bowl. Put the slow cooker's liquid into a saucepan and heat it until it starts to simmer. Add the slurry of cornstarch and stir it in. Cook until the sauce gets thicker. Cut the pork into thin slices and serve it with the sauce that has thickened. If you want, you can add sesame seeds and chopped green onions as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

accueil periscolaire

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A deviled egg in the Japanese fusion style awakens the senses with the flavorful heat of wasabi.

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This creamy Watergate salad gets a colorful and flavorful boost from mandarin oranges and maraschino cherries, making it ideal for the holiday table.

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Chef John's moist, juicy pork chops with a spicy, peppered crust are topped with a sweet and sour pan sauce made from homemade pickled pepper relish.

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In this simple recipe for homemade beef gravy, dry onion soup mix is effectively used to prepare a pot of flavorful sauce in less than an hour.

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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.

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This sour cream salad dressing also has a hint of mustard and garlic, as well as a touch of sweetness. On a fresh green salad, it tastes delectably creamy.

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A dash of cranberry juice gives this light whiskey and raspberry seltzer cocktail its pink hue.

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This 5-layer dip is full of bright and briny flavors. Serve it with pita chips or crackers for a deliciously Greek-inspired snack.

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The journey to impossibly juicy grilled pork tenderloin begins with a zesty overnight brine featuring fresh citrus, rosemary, and cilantro.

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This recipe for slow cooker pork chops is the best! Simmered in an herby broth, the chops are juicy and tender — the whole family will love them.