kleinvoimond

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In the oven, a skillet is used to roast the pork tenderloin with apples and onions for a quick and flavorful main dish that's perfect for busy weeknights.

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The flavors of elote, Mexican street corn, are transformed into a tasty side dish or appetizer by this salad.

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This protein-rich Buddha bowl can be prepared in an hour and includes sweet potatoes, quinoa, chicken, and spinach.

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There are only four ingredients in the recipe for Mississippi chicken, which can be prepared in the oven or the slow cooker.

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Don't be fooled by the healthy name—this banana bread is moist and flavorful. The additional advantages include whole grains, high fiber, low fat, and no added sugar. My family eats it up!

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This creamy apple and pumpkin dip with mascarpone cheese is a festive appetizer for fall gatherings.

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These smashed potatoes are crispy on the outside and tender on the inside, topped with a zesty chili-lemon vinaigrette that adds a burst of flavor to each bite. Perfect as a side dish or appetizer.

Ingredients: 1 1/2 pounds small Yukon Gold potatoes. Salt. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1 garlic clove, minced. 1 teaspoon honey. 1/2 teaspoon red pepper flakes. 2 tablespoons chopped fresh parsley.

Instructions: Warm the oven up to 425F 220C. Put potatoes in a big pot and add cold water to cover them. A big pinch of salt should be added. Over high heat, bring to a boil. Then, lower the heat to medium and let it simmer for about 15 to 20 minutes, or until the potatoes are soft. After draining, let the potatoes cool down a bit. Scrub the potatoes with the bottom of a glass or a potato masher as you put them on a baking sheet. Mix garlic, honey, red pepper flakes, lemon juice, lemon zest, and salt to taste in a small bowl with a whisk. Use a lot of the vinaigrette to coat the mashed potatoes, but save some for serving. In a hot oven, roast potatoes for about 25 to 30 minutes, or until they are golden brown and crispy. Place the potatoes on a serving platter. Drizzle the rest of the vinaigrette over them and top with the chopped parsley. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes

tacloban city adventist elementary school

[kleinvoimond]

Taiwanese Sea Salt Coffee has a great mix of sweet and salty tastes. This is a great low-carb alternative to the usual coffee shop version.

Ingredients: 1 cup of brewed coffee. 1/4 cup of heavy cream. 1/4 teaspoon of sea salt. 1 teaspoon of erythritol or sweetener of your choice. 1/4 teaspoon of vanilla extract. Ice cubes optional.

Instructions: Brew a strong cup of coffee using your preferred method. In a separate container, heat the heavy cream in the microwave or on the stovetop until it's warm but not boiling. Stir in the sea salt and erythritol or sweetener into the warm heavy cream until they are fully dissolved. Add the vanilla extract to the cream mixture and stir well. Pour the brewed coffee into a glass filled with ice cubes if desired. Slowly pour the sea salt and sweetened cream mixture over the coffee, allowing it to float on top. Stir the coffee gently before drinking to combine the flavors. Enjoy your refreshing Taiwanese Sea Salt Coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Steve's Place

[kleinvoimond]

This Paleo-friendly snack mix combines the nutty goodness of cashews, the tropical flavor of coconut, and the savory crunch of sweet potato chips, all sweetened with natural honey or maple syrup. It's a delightful and satisfying snack that's perfect for on-the-go or anytime you need a little pick-me-up.

Ingredients: 1 cup raw cashews. 1 cup unsweetened coconut flakes. 1 cup sweet potato chips homemade or store-bought, Paleo-friendly. 1/4 cup honey or maple syrup. 2 tablespoons coconut oil. 1/2 teaspoon vanilla extract. 1/4 teaspoon sea salt.

Instructions: Set the oven temperature to 325F 160C. Put the sweet potato chips, unsweetened coconut flakes, and raw cashews into a big mixing bowl. Melt the coconut oil and honey or maple syrup in a small saucepan over low heat, stirring to mix well. Take off the heat and mix in the sea salt and vanilla extract. Over the cashews, coconut, and sweet potato chips, drizzle the melted mixture. To evenly coat all the ingredients, give it a good stir. Make sure the mixture is evenly distributed in a layer on a baking sheet covered with parchment paper. Bake, stirring once halfway through to ensure even cooking, in a preheated oven for 15 to 20 minutes, or until the coconut and cashews turn golden brown. Take it out of the oven and leave it on the baking sheet to cool completely. It will solidify into clusters as it cools. Break the mixture into clusters and store in an airtight container once it has completely cooled. Savor this tasty and filling Paleo snack of Coconutty Cashew Cluster and Sweet Potato Chip Snack Mix!

Prep Time: 10 minutes

Cook Time: 20 minutes

Luiz Valerio Writer

[kleinvoimond]

Enjoy a wonderful mix of tastes with this one-pot pasta with lemon and spinach. With the sour zest of lemon and the richness of heavy cream, you get a velvety sauce that goes perfectly with each strand of linguine. Adding fresh spinach gives this dish a burst of color and nutrients, making it both tasty and good for you. Plus, since you only need one pot, it's easy to clean up!

Ingredients: 8 oz linguine pasta. 2 cups fresh spinach. 2 cloves garlic, minced. 1 lemon, zest and juice. 1 cup heavy cream. 1 cup vegetable broth. 1/2 cup grated Parmesan cheese. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the heavy cream, lemon juice, and vegetable broth. Use a stir to mix. Put the linguine pasta in the pot and make sure it's completely covered by the water. Once it starts to simmer, leave it alone for about 10 to 12 minutes, stirring every now and then, until the pasta is al dente and the sauce has thickened. Add spinach, lemon zest, and Parmesan cheese to the cooked pasta after it's done. Add salt and pepper to taste, and if you want, change the amount of lemon juice. Once the sauce is thick enough, take it off the heat and let it sit for a few minutes. If you want, you can top the hot dish with extra Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes

Muay thai delhi

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Celebrate the impending arrival of a child with these adorable elephant-shaped baby shower cookies! The gray elephant cookies with gold accents will look lovely at your elephant-themed party.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Gray food coloring. White fondant. Edible gold luster dust.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Divide the dough into two portions. Add gray food coloring to one portion, kneading until the color is evenly distributed. Wrap both portions of dough in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out the gray dough to about 1/4-inch thickness on a floured surface. Use elephant-shaped cookie cutters to cut out elephant shapes and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Roll out the white fondant and use the same elephant-shaped cookie cutters to cut out fondant shapes. Gently brush the tops of the cooled gray elephant cookies with a bit of water and place the fondant shapes on top. Mix a small amount of edible gold luster dust with a drop of water to create a paint. Use a fine brush to paint accents and details on the fondant elephant shapes. Allow the luster dust to dry before serving the cookies.

Prep Time: 30 minutes

Cook Time: 12 minutes

Carnevale Massafrese

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A delightful autumn twist on classic popcorn, this spiced pumpkin popcorn is perfect for cozy nights in or fall gatherings. The combination of pumpkin puree, warm spices, and a touch of sweetness makes for a deliciously addictive snack that captures the essence of the season.

Ingredients: 1/2 cup popcorn kernels. 2 tablespoons vegetable oil. 1/4 cup pumpkin puree. 2 tablespoons butter. 1 teaspoon pumpkin pie spice. 1/4 cup brown sugar. 1/2 teaspoon salt. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger.

Instructions: Use vegetable oil in a big pot over medium heat to pop popcorn kernels. Place a lid on it and shake it periodically until the popping stops. Take off the burner and place in a big bowl. Melt butter in a small saucepan over a medium heat. Add the pureed pumpkin, brown sugar, ginger, nutmeg, cinnamon, and pumpkin pie spice. Cook, stirring constantly, until the mixture becomes fragrant and smooth, 2 to 3 minutes. After adding the pumpkin spice mixture to the popcorn, toss to coat it completely. After spreading the coated popcorn onto a parchment paper-lined baking sheet, bake it at 300F 150C for ten to fifteen minutes, stirring now and then, until the coating is set and the popcorn is crisp. Before serving, allow the popcorn to cool. Savour the aromatic flavours of autumn with this popcorn made with spiced pumpkin!

Prep Time: 10 minutes

Cook Time: 15 minutes

Rebecca Elia MD

[kleinvoimond]

This delicious iced coffee recipe lets you enjoy the tropical flavors of toasted coconut. Brown and Jenkins: The Vermont Coffee Roasters coffee beans give this drink a rich and smooth base, and the sweetened toasted coconut flakes give it a great crunch and sweetness. It's great on hot days or whenever you want a taste of paradise.

Ingredients: 1/2 cup of ground Brown and Jenkins - The Vermont Coffee Roasters coffee beans. 1 cup of water. 1/4 cup of sweetened toasted coconut flakes. 2 tablespoons of condensed milk. Ice cubes. Whipped cream optional. Toasted coconut flakes for garnish optional.

Instructions: Use your favorite method drip, French press, or cold brew to make coffee with 1/2 cup of ground Brown and Jenkins - The Vermont Coffee Roasters beans and 1 cup of water. Take a dry pan and toast 1/4 cup of sweetened coconut flakes until they turn golden brown and smell good. Do this while the coffee is brewing. Leave them alone to cool. Wait until the coffee is cool enough to touch before putting it in the fridge to chill it. Put some ice cubes in a glass. Leave some space at the top of the glass and pour the cold coffee over the ice cubes. In a large bowl, mix the coffee with 2 tablespoons of condensed milk. If you want to make it less sweet, you can add more condensed milk. Toast some coconut flakes and then sprinkle them on top of the coffee. You could put some whipped cream on top of the coffee and decorate it with more toasted coconut flakes if you wanted to. Serve your Toasted Coconut Iced Coffee right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 5 minutes

Shamrock Arts Celebration

[kleinvoimond]

This vibrant and nutrient-rich salad combines the earthy flavors of black rice, sweet beets, and hearty kale, all dressed in a tangy cider flax dressing. It's a deliciously satisfying dish packed with antioxidants, fiber, and essential nutrients.

Ingredients: 1 cup black rice. 2 medium beets, peeled and grated. 4 cups kale, stems removed and thinly sliced. 1/4 cup apple cider vinegar. 2 tablespoons flaxseed oil. 2 tablespoons maple syrup. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Cook black rice according to package instructions, then let it cool. In a small bowl, whisk together apple cider vinegar, flaxseed oil, maple syrup, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine cooked black rice, grated beets, and sliced kale. Pour the dressing over the salad and toss until well combined. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.

Prep Time: 15 minutes

Cook Time: 30 minutes

sekinan archaeology

[kleinvoimond]

These sunflower date bites are a delicious and nutritious snack packed with natural sweetness and a hint of vanilla flavor.

Ingredients: 1 cup sunflower seeds. 1 cup dates, pitted. 1 teaspoon vanilla extract.

Instructions: In a food processor, blend sunflower seeds until finely ground. Add dates and vanilla extract to the processor and blend until a sticky dough forms. Roll the dough into small balls and place them on a parchment-lined tray. Refrigerate for at least 30 minutes to firm up. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

mia era

[kleinvoimond]

Enjoy the savory-sweet flavors of teriyaki chicken with this easy recipe. Marinate chicken in a homemade teriyaki sauce, grill to perfection, and serve with a deliciously thickened sauce on top. Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup soy sauce. 1/4 cup mirin. 1/4 cup sake. 3 tablespoons brown sugar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and chopped green onions for garnish. Instructions: In a bowl, mix soy sauce, mirin, sake, brown sugar, garlic, and ginger to make the marinade. Place chicken breasts in a ziplock bag and pour marinade over them. Seal the bag and refrigerate for at least 30 minutes, or ideally overnight. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through, basting with reserved marinade occasionally. In a small saucepan, combine cornstarch and water to make a slurry. Add remaining marinade to the saucepan and bring to a simmer, stirring constantly until sauce thickens. Slice grilled chicken and drizzle with thickened teriyaki sauce. Garnish with sesame seeds and chopped green onions before serving. Prep Time: 35 minutes Cook Time: 15 minutes

centralskolan

[kleinvoimond]

These Japanese-inspired fluffy pancakes are paleo, gluten-free, and grain-free. They're light, airy, and perfect for a delightful breakfast or brunch.

Ingredients: 4 large eggs. 1/4 cup almond flour. 1/4 teaspoon cream of tartar. 2 tablespoons coconut sugar. 1/4 teaspoon vanilla extract. Pinch of salt. Coconut oil or ghee for cooking.

Instructions: Put the egg whites and yolks in two different bowls. Put almond flour, coconut sugar, vanilla extract, and a pinch of salt into the bowl that already has the egg yolks in it. Mix until it's smooth. Put cream of tartar into the bowl that has egg whites in it. Use a hand mixer to mix until stiff peaks form. Mix the egg whites and egg yolks together slowly until they are just combined. With the stove on low, warm up the coconut oil or ghee. Make small pancakes by dropping dollops of the pancake batter onto the pan. Cook for two to three minutes, or until bubbles appear on top. Flip and cook for another two to three minutes, or until golden brown. Add your favorite toppings right away and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

Winters Pen