clothedfemalenudebisexualmen

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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.

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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.

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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!

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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.

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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.

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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!

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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

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With this marinated pork dish, you can take your taste buds on a trip through Orlando's wide range of restaurants. Perfect for a tasty adventure!

Ingredients: 2 lbs pork tenderloin, sliced. 1 cup pineapple juice. 1/2 cup soy sauce. 1/4 cup brown sugar, packed. 3 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp black pepper. 2 tbsp vegetable oil.

Instructions: In a bowl, mix pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper to create the marinade. Place the sliced pork tenderloin in a resealable plastic bag or bowl and pour the marinade over it. Seal the bag or cover the bowl and marinate in the refrigerator for at least 2 hours or overnight for enhanced flavor. Heat vegetable oil in a skillet over medium-high heat. Remove the pork from the marinade, allowing excess to drip off, and cook in the skillet until browned and cooked through. Serve the succulent pork slices on a platter, garnished with fresh herbs or pineapple chunks if desired. Embark on your Orlando Restaurant Pork Tour and savor the delightful flavors of this marinated pork dish!

Prep Time: 10 minutes

Cook Time: 15 minutes

David D Kirkpatrick

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The richness of ripe avocados and the freshness of cilantro come together in Avocado Cilantro Mousse, a creamy and tasty dip or topping. It goes well with a lot of different foods and is great for dipping.

Ingredients: 2 ripe avocados, peeled and pitted. 1/2 cup fresh cilantro leaves. 1/4 cup Greek yogurt. 1/4 cup sour cream. 2 cloves garlic, minced. 1 lime, juiced. Salt and pepper to taste.

Instructions: In a food processor or blender, combine the ripe avocados, fresh cilantro leaves, Greek yogurt, sour cream, minced garlic, and lime juice. Blend until the mixture is smooth and creamy, scraping down the sides as needed to ensure all ingredients are well incorporated. Taste the mousse and season with salt and pepper to your liking. Blend briefly to mix in the seasoning. Transfer the avocado cilantro mousse to a serving bowl or individual serving dishes. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Garnish with additional cilantro leaves before serving if desired. Serve with tortilla chips, vegetable sticks, or as a topping for tacos and nachos.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jayson Johnson Strike Five Films

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These Pumpkin Pie Quinoa Parfaits are a tasty and healthy way to end the meal. For a tasty treat, they mix the tastes of pumpkin pie with the health benefits of quinoa.

Ingredients: 1 cup cooked quinoa. 1 cup canned pumpkin puree. 1/2 cup Greek yogurt. 1/4 cup maple syrup. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. 1/4 cup crushed graham crackers. 1/4 cup chopped pecans. Whipped cream for topping optional.

Instructions: Put the Greek yogurt, pumpkin puree from a can, maple syrup, pumpkin pie spice, and vanilla extract in a bowl. Mix it well until it's smooth. In the bottom of a parfait glass or jar, put 1/4 cup of cooked quinoa. Place a small amount of the pumpkin mix on top of the quinoa. Break up some graham crackers and chop up some pecans to put on top of the pumpkin mixture. Put one more layer of pumpkin mixture on top of each one until the glass or jar is full. No need to: If you want, you can add more crushed graham crackers and whipped cream on top. Put it in the fridge for at least 30 minutes before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Melanie Gaudet

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These adorable lamb-shaped cookies are made from Nutter Butter cookies that have been coated in white and dark chocolate. They're ideal for adding a sweet and tasty touch to your spring or Easter gatherings.

Ingredients: 12 Nutter Butter cookies. 1 cup white chocolate chips. 1/2 cup dark chocolate chips. 24 candy eyes. 12 mini marshmallows. 12 lollipop sticks. Black food coloring.

Instructions: Insert a lollipop stick into the center of each Nutter Butter cookie. Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth and melted. Dip each Nutter Butter cookie into the melted white chocolate, allowing excess to drip off. Place the chocolate-coated cookies on a parchment-lined tray. Press two candy eyes onto each cookie to create the lamb's eyes. Cut each mini marshmallow in half. Press one half onto each cookie to create the lamb's snout. Melt the dark chocolate chips using the same method as before. Add a few drops of black food coloring to the melted dark chocolate to create a darker shade. Use a toothpick or small brush to draw a smiling mouth above the marshmallow snout using the dark chocolate. Carefully draw the lamb's woolly coat by creating small, curved lines with the dark chocolate around the cookie. Allow the chocolate to set and harden. Your White and Dark Chocolate Nutter Butter Lamb Pops are ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 10 minutes

miguel rodriguez

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This Easy Taco Salad is a delicious and satisfying meal that comes together quickly. It's loaded with seasoned ground beef, fresh veggies, cheese, and a creamy dressing, all topped with crunchy tortilla chips.

Ingredients: 1 lb ground beef. 1 packet taco seasoning mix. 1 head iceberg lettuce, shredded. 1 cup cherry tomatoes, halved. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/2 cup diced bell pepper any color. 1/2 cup sliced black olives. 1/4 cup chopped fresh cilantro. 1 cup crushed tortilla chips. 1/2 cup sour cream. 1/2 cup salsa. 1/4 cup ranch dressing. Salt and pepper to taste.

Instructions: Cook the ground beef in a large skillet over medium-high heat until it turns brown and breaks up. Get rid of any extra fat. Follow the directions on the package to add the taco seasoning mix and water to the cooked beef. Let it cook on low heat for a few minutes until it gets thicker. Take it off the heat and let it cool down a bit. Shaved lettuce, cherry tomatoes, cheddar cheese, diced red onion, diced bell pepper, sliced black olives, and chopped cilantro should all be put in a large salad bowl. When the taco meat is cool, add it to the salad and toss it all together. To make the salad dressing, mix the sour cream, salsa, and ranch dressing in a small bowl. The dressing should be poured over the salad and mixed well. Add salt and pepper to the salad as needed. Add the crushed tortilla chips right before you serve. Serve the Easy Taco Salad right away, and if you want, top it with more cilantro.

Prep Time: 15 minutes

Cook Time: 15 minutes

Aoh Alpbach

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Bacon Waffles are a savory twist on the classic waffle, with the delightful crunch and smoky flavor of bacon in every bite. They make for a perfect weekend breakfast or brunch treat!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 2 large eggs. 1/2 cup cooked and crumbled bacon. Cooking spray for waffle iron.

Instructions: Follow the directions that came with your waffle iron to get it hot. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, buttermilk, and melted butter to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Break up the bacon and mix it into the batter. Use a little cooking spray to grease the waffle iron. Pour the batter onto a waffle iron that has already been heated up. Cook according to the waffle iron's instructions, which are usually between 3 and 5 minutes, until the waffle is golden brown and crisp. Remove the bacon waffles from the iron with care, and serve them hot. Have fun with your tasty bacon waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Basalt Choir

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This recipe for pan-seared oven-roasted steaks makes steaks that are perfectly cooked, with a tasty crust and a juicy center. This dish is simple but classy, and it's sure to impress!

Ingredients: 4 beef steaks about 1 inch thick. 2 tablespoons olive oil. 2 teaspoons salt. 2 teaspoons black pepper. 2 teaspoons garlic powder. 2 teaspoons paprika. 2 teaspoons dried thyme. 2 tablespoons butter.

Instructions: Preheat the oven to 400F 200C. Pat the steaks dry with paper towels, then rub both sides with olive oil. In a small bowl, mix together salt, black pepper, garlic powder, paprika, and dried thyme. Season both sides of the steaks evenly with the spice mixture. Heat a skillet over high heat and add butter. Once the butter is melted and sizzling, add the steaks. Sear the steaks for 2-3 minutes on each side until nicely browned. Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare, or longer to desired doneness. Remove the steaks from the oven and let them rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Tora Travels

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Learn how to make a perfect cup of coffee with your KRUPS coffee maker. This recipe ensures a rich and flavorful coffee experience.

Ingredients: 1 cup of freshly ground coffee beans. 4 cups of cold, filtered water. Milk or cream optional. Sugar or sweetener optional.

Instructions: To begin, measure out 1 cup of freshly ground coffee beans. It works best with a medium-coarse grind. Warm up 4 cups of filtered cold water. For this step, you can use either a kettle or a saucepan. As soon as the water starts to boil, take it away from the heat and let it cool down for about 30 seconds. Put a coffee filter in your Krups coffee maker and add the freshly ground coffee to it. Put the pot of coffee under the basket of filters, and then pour hot water over the coffee grounds. Make coffee in your KRUPS machine and wait for it to brew. It ought to take around 4 to 5 minutes for a normal brew. You can add milk, cream, sugar, or sweeteners to your cup while your coffee is brewing if you want to. Pour the freshly brewed coffee into your cup when the brewing is done. To taste, add the ingredients you want to use. Enjoy your tasty coffee after you stir it!

Prep Time: 5 minutes

Cook Time: 5 minutes

Valley Flash Track And Field Club

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Indulge in the perfect creamy fudge that tastes just like See's famous fudge. This recipe is easy to make and will satisfy your sweet tooth cravings.

Ingredients: 3 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup chopped nuts optional.

Instructions: Cover a square 8x8 inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. Stir the mixture every 30 seconds in the microwave until it is smooth and all melted. That's how long it should take. Add the salt and vanilla extract and mix them in well. If you want to use nuts, mix them into the fudge. Pour the fudge mix into the baking pan that has been prepared. Use a spatula to smooth the top. Set the fudge in the fridge for at least two hours, or until it is firm. When the fudge is set, use the extra parchment paper to lift it out of the pan. To make the fudge, cut it into squares or rectangles. Enjoy your creamy soup. Copycat Fudge from See's!

Prep Time: 15 minutes

Cook Time: 5 minutes

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