deeezelart

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Ground turkey that has been browned is simmered with tomatoes, onions, olives, beans, and seasonings. To make Cuban Sloppy Joes, spoon the mixture onto whole wheat hamburger buns.

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Stir-fry beef strips with green peppers, then serve in a savory tomato sauce for an easy supper that's on the table in an hour.

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This crunchy appetizer features breaded, baked chicken wings that are drizzled with a hot honey sauce.

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Chef John's rendition of the scacce, a Sicilian stuffed flatbread, is a tasty success, with a center that resembles lasagna and a crust that resembles pizza.

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Small squares of this frittata with three cheeses and salami can be served as a delightful starter with a nice glass of white wine.

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A green salad made with strawberries, lettuce, and red onion is both aesthetically pleasing and flavorful thanks to a simple, home-made poppy seed dressing.

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Bacon-Wrapped Avocado Eggs are a tasty and filling breakfast or brunch option that is also keto-friendly. This is a tasty and nutrient-dense meal because the creamy avocado goes well with the crispy bacon and the perfectly cooked egg.

Ingredients: 2 avocados. 4 eggs. 8 slices of bacon. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Cut avocados in half and remove pits. Use a spoon to scoop out a bit of flesh from each avocado half to create a larger cavity for the egg. Crack an egg into each avocado half. Wrap each avocado half with 2 slices of bacon, ensuring the bacon covers the avocado and egg. Place the bacon-wrapped avocado eggs on a baking sheet lined with parchment paper. Season with salt and pepper. Bake in the preheated oven for 20-25 minutes or until the bacon is crispy and the egg is cooked to your desired doneness. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Peakview Parent Teacher Organization

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Indulge in the rich and decadent flavors of this Chocolate Raspberry Layer Cake. Moist chocolate cake layers are filled with fresh raspberries and whipped cream, making it a delightful dessert for any occasion.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 1 1/2 cups fresh raspberries. 1/4 cup raspberry jam. 2 cups heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. Chocolate shavings for garnish.

Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Mix together flour, sugar, baking soda, cocoa powder, baking powder, and salt in a large mixing bowl. Stir in buttermilk, eggs, vanilla extract, and vegetable oil. Blend until well combined. Once the batter is thoroughly mixed, stir in the boiling water. It's acceptable that the batter will be thin. Evenly transfer the batter into the ready pans. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After letting the cakes cool in the pans for ten minutes, take them out and place them on a wire rack to finish cooling. After the cakes cool, cut each one in half lengthwise to create a total of four layers. The raspberry jam should be heated in a small saucepan over low heat until it becomes liquid. Take it off the heat and allow it to cool a little. Beat the heavy cream with vanilla extract and powdered sugar until stiff peaks form. Spoon a thin layer of whipped cream over one cake layer that has been placed on a serving platter. Top with a layer of fresh raspberries and a little raspberry jam drizzled over. Proceed with the remaining layers in the same manner, and end by adding a layer of whipped cream on top. If desired, top the cake with more raspberries and chocolate shavings. Before serving, let the cake cool in the fridge for at least two hours. Cut and savor!

Prep Time: 30 minutes

Cook Time: 35 minutes

hannah

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Indulge in the delicious flavors of s'mores without the guilt. This Skinny S'Mores Frappe made with Torani Sugar-Free S'Mores Flavor Syrup is a delightful coffee treat that will satisfy your sweet cravings without all the calories.

Ingredients: 1 cup brewed coffee, cooled. 1/2 cup unsweetened almond milk. 1 tablespoon Torani Sugar-Free S'Mores Flavor Syrup. 1 tablespoon unsweetened cocoa powder. 1 tablespoon powdered erythritol or sweetener of your choice. 1/2 teaspoon vanilla extract. 1/4 cup crushed ice. Whipped cream optional. Sugar-free chocolate syrup optional. Graham cracker crumbs optional. Mini marshmallows optional.

Instructions: Make some coffee and let it cool down to room temperature. Coffee that has been cooled down, unsweetened almond milk, Torani Sugar-Free S'Mores Flavor Syrup, unsweetened cocoa powder, powdered erythritol, vanilla extract, and crushed ice should all be put into a blender. Mix it up until it's creamy and smooth. You can drizzle sugar-free chocolate syrup around the inside of a glass if you want to. Pour the frappe into the glass that has been set up. If you want, you can add whipped cream, graham cracker crumbs, and mini marshmallows on top. Serve your Skinny S'Mores Frappe right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Willowtree Campsites

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This dairy-free Healthy Strawberry Smoothie is a delicious and nutritious way to start your day. It's packed with fresh strawberries and banana, sweetened with a touch of honey, and made creamy with almond milk.

Ingredients: 1 cup fresh strawberries. 1 banana. 1/2 cup almond milk. 1 tablespoon honey.

Instructions: Clean the strawberries by removing the shells. Cut the banana into slices. In a blender, mix the honey, banana, strawberries, and almond milk. Mix until it's creamy and smooth. Put it in a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mr Harris First Grade

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These homemade Chocolate Mint Truffles are a delightful way to indulge in the delightful combination of rich chocolate and refreshing mint. Their smooth, creamy texture will melt in your mouth, making them the ideal treat for any occasion.

Ingredients: 8 oz about 1 1/2 cups of semisweet chocolate chips. 1/2 cup heavy cream. 1/4 cup unsalted butter. 1/2 tsp peppermint extract. 1/4 cup crushed peppermint candies. 1/4 cup cocoa powder, for dusting.

Instructions: In a saucepan, heat the heavy cream and butter over low heat until it begins to simmer. Remove from heat. Stir in the semisweet chocolate chips until they are completely melted and the mixture is smooth. Add the peppermint extract and crushed peppermint candies to the chocolate mixture. Stir to combine. Transfer the mixture to a bowl and refrigerate for about 2 hours or until it becomes firm enough to handle. Once the mixture has chilled, use a spoon or a melon baller to scoop out small portions and roll them into 1-inch truffle balls. Place the truffle balls on a baking sheet lined with parchment paper and return them to the refrigerator for another 30 minutes. Roll the chilled truffle balls in cocoa powder to coat them evenly. Store the Chocolate Mint Truffles in an airtight container in the refrigerator until ready to serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Waiil Records

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Ribollita is a traditional Tuscan stew made with vegetables and stale bread, perfect for using up leftovers. It's hearty, flavorful, and comforting, making it an ideal dish for chilly nights.

Ingredients: 1/4 cup olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 garlic cloves, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 can 15 ounces diced tomatoes. 6 cups vegetable broth. 1 bunch kale, stemmed and chopped. 1 can 15 ounces cannellini beans, drained and rinsed. 4 cups stale bread, cubed. Grated Parmesan cheese, for serving optional.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. Stir in dried oregano, thyme, rosemary, salt, and pepper. Add diced tomatoes with their juices and vegetable broth. Bring to a simmer. Add kale and cannellini beans. Simmer for 15-20 minutes. Stir in stale bread cubes. Cook for another 5 minutes, allowing the bread to soak up the liquid and thicken the stew. Serve hot, garnished with grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

mia era

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Enjoy the delicious and nutritious twist on traditional falafel by incorporating quinoa into these baked patties. Perfect for a wholesome and protein-packed meal.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup finely chopped red onion. 1/4 cup chopped fresh parsley. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon baking powder. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put quinoa, chickpeas, garlic, olive oil, cumin, coriander, baking powder, salt, and pepper in a food processor. Add the red onion, parsley, and garlic. Pulse until everything is well mixed but still has some chunks. Make patties out of the mixture about the size of falafels and put them on a baking sheet that has been lined with parchment paper. The falafel should be baked in a hot oven for twenty to twenty-five minutes, or until it is firm and golden brown. Place the baked quinoa falafel on a platter and dip it in your favorite sauce. You can also use it to fill a sandwich. Follow the link for the full recipe.

Prep Time: 15 minutes

Cook Time: 25 minutes

Routakorpi

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This easy and tasty recipe lets you enjoy the bright flavors of vegetables that have been marinated and grilled. This is a great side dish or BBQ party food.

Ingredients: 2 bell peppers, assorted colors, sliced. 1 zucchini, sliced. 1 eggplant, sliced. 1 red onion, sliced into rings. 1 cup cherry tomatoes. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons balsamic vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a bowl, whisk together olive oil, minced garlic, balsamic vinegar, oregano, salt, and pepper to create the marinade. Place sliced vegetables and cherry tomatoes in a large zip-top bag or shallow dish. Pour the marinade over them, ensuring even coating. Marinate for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated vegetables onto skewers or place them directly on the grill grates. Grill for 10-15 minutes, turning occasionally, until vegetables are tender and have a nice char. Remove from the grill and serve hot. Optionally, drizzle with extra balsamic vinegar before serving.

Prep Time: 30 minutes

Cook Time: 15 minutes

Maresa Ronja

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A delightful blend of sweet, savory, and tangy flavors, this curried sweet potato salad with cranberries and pecans is perfect for any occasion. The creamy curry dressing pairs perfectly with the tender roasted sweet potatoes, while the cranberries add a pop of sweetness and the pecans lend a satisfying crunch. It's a versatile dish that works well as a side or a light main course.

Ingredients: 2 large sweet potatoes, peeled and diced. 1/4 cup olive oil. 2 tablespoons curry powder. 1/4 cup mayonnaise. 1 tablespoon apple cider vinegar. 1/4 cup dried cranberries. 1/4 cup chopped pecans. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Salt and pepper should be added to the sweet potatoes along with the olive oil in a bowl. On a baking sheet, spread out the sweet potatoes. Roast them for 20 to 25 minutes, or until they are soft. While you're at it, mix the apple cider vinegar and mayonnaise in a different bowl. Let the sweet potatoes cool down a bit after they're done. Put the roasted sweet potatoes, cranberries, pecans, and the mayonnaise mixture in a large bowl. Gently toss the ingredients until they are all covered. If you need to, add more salt and pepper to taste. Put it in the fridge for at least 30 minutes before you serve it. Enjoy it cold!

Prep Time: 15 minutes

Cook Time: 25 minutes

Expanding Consciousness Collective

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With this easy 2-step process, you can make candied orange peel -- or any other citrus peel -- with little mess and fuss.

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Indulge in the ultimate chocolate experience with these triple chocolate cookies! Loaded with semisweet, white, and milk chocolate chips, these cookies are a celebration of sweetness and decadence.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup white chocolate chips. 1/2 cup milk chocolate chips.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the semisweet chocolate chips and butter in 30-second intervals, stirring until smooth. Let it cool slightly. In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Pour the melted chocolate mixture into the sugar mixture and mix until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and milk chocolate chips. Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy the delicious triple chocolate cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Jennifer L Wagner