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Creole Crab Burgers are a tasty take on the regular burger. They are made with soft lump crabmeat mixed with Creole spices and served with a tangy remoulade sauce. People who like seafood will love these burgers. They make a great meal.

Ingredients: 1 lb lump crabmeat. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 1/4 cup diced bell pepper. 1/4 cup diced onion. 2 cloves garlic, minced. 1 egg. 1 tsp Creole seasoning. 1/2 tsp Worcestershire sauce. 1/4 tsp hot sauce. Salt and pepper to taste. 4 burger buns. Lettuce and tomato slices for garnish. Remoulade sauce for topping.

Instructions: Put the crab meat, breadcrumbs, mayonnaise, diced onion and bell pepper, minced garlic, egg, Creole seasoning, Worcestershire sauce, hot sauce, salt, and pepper in a large bowl. Combine the parts until they are well mixed. Make 4 crab patties of the same size out of the mixture. Set a grill or skillet over medium-high heat and lightly oil it so that food doesn't stick. The crab patties should be cooked on a grill or stove for four to five minutes on each side, or until they are hot all the way through and have a golden brown crust. You can grill or toast the burger buns until they are just barely browned. To make the crab burgers, put tomato slices and lettuce on the bottom bun, then add the crab patty and remoulade sauce on top. Put the top bun on top of the burger and serve it hot. Have fun with your tasty Creole Crab Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Grampian Youth Orchestra

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Pulled Lamb Birria Tacos are a flavorful and tender twist on traditional birria tacos. The slow-cooked pulled lamb is infused with rich spices and chilies, making these tacos a savory delight. Perfect for any occasion!

Ingredients: 2 lbs boneless lamb shoulder. 1 onion, chopped. 4 cloves garlic, minced. 2 dried guajillo chilies, stemmed and seeded. 2 dried ancho chilies, stemmed and seeded. 2 cups beef or lamb broth. 1 tsp cumin powder. 1 tsp dried oregano. Salt and pepper to taste. Corn tortillas. Chopped fresh cilantro. Chopped white onion. Lime wedges.

Instructions: Put some oil in a large pot and set it over medium-high heat. Sear the lamb shoulder on all sides until it is brown. Take the lamb out and put it somewhere else. Put chopped onion and minced garlic in the same pot. Saut until softened and smelling good. Put the dried guajillo and ancho chilies in the pot and saut them for a short time until they start to smell good. Put the lamb back in the pot and add salt, pepper, cumin powder, dried oregano, and beef or lamb broth. Once it starts to boil, lower the heat, cover, and let it cook for three to four hours, or until the lamb is soft and can be pulled apart easily. When the lamb is done, use forks to shred it and let it simmer for another 15 to 20 minutes so the flavors can soak in. Warm the corn tortillas in a dry skillet or on a griddle before putting the tacos together. Place a lot of pulled lamb on top of each tortilla. Add chopped white onion and cilantro on top. Put lime wedges on the side so that you can squeeze them over the tacos. Have fun with your tasty Pulled Lamb Birria Tacos!

Prep Time: 20 minutes

Cook Time: 240 minutes

paulinas barber shop

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Indulge in the delightful harmony of sweet and salty with our Salted Chocolate Chip Cookies. These treats are a balance of rich chocolate chips and the subtle crunch of sea salt, creating a cookie that's irresistibly delicious.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1/2 cup chopped nuts optional. Sea salt, for sprinkling.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the softened butter, white sugar, and brown sugar in a large bowl and mix them together until they are smooth and well mixed. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want to use them, add the chopped nuts and chocolate chips in last. Drop rounded tablespoons of cookie dough onto baking sheets that have not been greased. Make sure there is enough space between each cookie. Add a little sea salt to each cookie. Put it in an oven that is already hot and bake it for 9 to 11 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Enjoy these tasty salted chocolate chip cookies, which are the perfect mix of sweet and salty.

Prep Time: 15 minutes

Cook Time: 10 minutes

park avenue presbyterian church

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Chef April Bloomfield's recipe for the perfect burger is a classic and delicious option for burger lovers. The juicy and flavorful beef patty is complemented by the creamy melted cheddar cheese and a medley of fresh toppings. It's a crowd-pleaser that will satisfy your burger cravings!

Ingredients: 1 lb ground beef 80% lean, 20% fat. Salt and freshly ground black pepper, to taste. 4 hamburger buns. 4 slices of cheddar cheese. 4 leaves of iceberg lettuce. 4 slices of tomato. 1/2 red onion, thinly sliced. 4 slices of pickles. Ketchup and mayonnaise, for serving.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty generously with salt and pepper on both sides. Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer your burgers more well-done. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and allow it to melt. While the burgers are cooking, lightly toast the hamburger buns on the grill or in a toaster until they are slightly crispy. To assemble the burgers, start with the bottom half of the bun. Place a leaf of iceberg lettuce, a slice of tomato, a cooked burger patty with melted cheese, a few slices of red onion, and a pickle slice on top of the bun. Spread ketchup and mayonnaise on the top half of the bun, then place it on top of the assembled burger. Serve the perfect burger immediately with your favorite side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Yoga

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These keto salmon cakes are a delicious and easy dinner option. Packed with healthy fats and protein, they are perfect for anyone following a ketogenic diet. The almond flour helps to bind the ingredients together while keeping the recipe low-carb.

Ingredients: 1 lb salmon fillet, cooked and flaked. 1/4 cup almond flour. 2 eggs. 2 tablespoons mayonnaise. 2 tablespoons chopped fresh parsley. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil for frying.

Instructions: In a large bowl, mix together the flaked salmon, almond flour, eggs, mayonnaise, parsley, Dijon mustard, lemon juice, garlic, salt, and pepper until well combined. Form the mixture into small patties. Heat olive oil in a skillet over medium heat. Fry the salmon cakes for about 3-4 minutes on each side, or until golden brown and cooked through. Serve hot with your favorite keto-friendly sauce or a squeeze of lemon.

Prep Time: 15 minutes

Cook Time: 10 minutes

Nicaragua Escapade

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A cozy night in with this Keto White Chicken Chili is a must. It's creamy and full of flavor. This meal is quick and easy to make, and it's full of protein and low in carbs.

Ingredients: 1 lb chicken breasts, diced. 2 tbsp olive oil. 1 medium onion, diced. 3 cloves garlic, minced. 2 cups chicken broth. 1 cup heavy cream. 1 can 4 oz diced green chilies. 1 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced chicken breasts until the meat is no longer pink. Put in the minced garlic and diced onion. Cook until the onion turns clear. Add heavy cream, diced green chilies, ground cumin, dried oregano, and chili powder, and mix well. Bring the mixture to a low boil, then stir it every now and then for 15 to 20 minutes. Add pepper and salt to taste. If you want, you can serve it hot with chopped fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

armstrong white shepherds

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A creamy and flavorful dill dip perfect for dipping gluten-free crackers or vegetable sticks. This dip is dairy-free and bursting with fresh dill flavor.

Ingredients: 1 cup dairy-free sour cream substitute. 2 tablespoons fresh dill, chopped. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the nondairy sour cream substitute, chopped fresh dill, lemon juice, minced garlic, salt, and pepper in a bowl. Make sure to mix the ingredients well until they are all well mixed. Check the seasoning and make changes if needed. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, you can add more fresh dill as a garnish. Pair it with the gluten-free crackers or veggie sticks of your choice.

Prep Time: 10 minutes

Cook Time: 0 minutes

vy

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A fusion twist on classic sushi, combining the flavors of garlic butter shrimp scampi with the traditional elements of sushi.

Ingredients: 1 cup sushi rice. 1 1/4 cups water. 1/4 cup rice vinegar. 1 tablespoon sugar. 1/2 teaspoon salt. 8 large shrimp, peeled and deveined. 2 tablespoons butter. 4 cloves garlic, minced. 1/4 cup white wine. 2 tablespoons lemon juice. 1/4 cup chopped parsley. Nori sheets. Soy sauce for dipping.

Instructions: Prepare sushi rice by rinsing thoroughly, then cooking with water according to package instructions. In a small saucepan, heat rice vinegar, sugar, and salt until sugar and salt dissolve. Pour over cooked rice and mix gently. Let it cool. In a skillet, melt butter over medium heat. Add minced garlic and saut until fragrant. Add shrimp to the skillet and cook until pink, about 2-3 minutes per side. Pour in white wine and lemon juice, and simmer until sauce thickens slightly. Remove shrimp from skillet and toss with chopped parsley. On a bamboo sushi mat, place a sheet of nori shiny side down. Spread a layer of sushi rice evenly over the nori, leaving a small border at the top. Arrange shrimp along the bottom edge of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Slice sushi roll into pieces using a sharp knife. Serve with soy sauce for dipping. Enjoy your Garlic Butter Shrimp Scampi Sushi!

Prep Time: 25 minutes

Cook Time: 10 minutes

blackpool fc senior seasider's walking football

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This delicious homemade mango ice cream tastes just like ripe mangoes, which are sweet and tropical. It's cool and creamy, and it's great for hot summer days.

Ingredients: 2 cups ripe mango pulp. 1 cup heavy cream. 1/2 cup condensed milk. 1 teaspoon vanilla extract.

Instructions: In a blender, combine mango pulp, heavy cream, condensed milk, and vanilla extract. Blend until smooth and creamy. Pour the mixture into a freezer-safe container. Cover the container with a lid or plastic wrap. Freeze for at least 6 hours or until firm. Once frozen, scoop the mango ice cream into bowls or cones. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

ophelia arc

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Indulge in the rich and sophisticated flavor of red wine-infused hot fudge sauce. This decadent sauce is the perfect companion to your favorite cookies, adding a touch of elegance to your dessert.

Ingredients: 1 cup red wine. 1/2 cup heavy cream. 1/3 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon salt. 4 oz dark chocolate, chopped. 2 tablespoons unsalted butter. 1 teaspoon vanilla extract.

Instructions: Add the heavy cream, granulated sugar, and red wine to a saucepan. Add the salt and unsweetened cocoa powder and mix them in until the mixture is smooth. Set the pan on medium heat and stir the mixture a few times as you bring it to a simmer. Take the pan off the heat and add the butter and chopped dark chocolate. Allow them to melt in the mixture while you slowly stir it. Add the vanilla extract and mix well. Let the sauce cool down a bit before you serve it. Put the Red Wine Hot Fudge Sauce on top of the cookies or desserts you like. Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 10 minutes

Cook Time: 10 minutes

Fort Thomas Arts

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This creamy tomato basil soup is perfect for cold days because it is warm and full of flavor. Not hard to make, and it's ready in no time!

Ingredients: 1 can 28 oz whole peeled tomatoes. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 2 cups vegetable broth. 1/2 cup heavy cream. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onions and saut until the onions are soft. Add the tomatoes from the can with their juices. Use a spoon to break them up as you add them. Put in the vegetable broth, raise the heat, and cook for 15 minutes. Pour the soup into a blender and blend it until it is smooth. Add the heavy cream and chopped basil and mix them in. Add salt and pepper to taste. Let it cook for five more minutes, and then serve it hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

North Middle School Theater

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This skinny taco dip is a healthier twist on the classic party favorite. It's packed with flavor from the taco seasoning and salsa, while the reduced-fat cream cheese and Greek yogurt keep it light. Perfect for gatherings or snacking!

Ingredients: 8 oz reduced-fat cream cheese, softened. 8 oz fat-free Greek yogurt. 1 packet 1 oz taco seasoning mix. 1 cup salsa. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded reduced-fat Mexican blend cheese. 1/4 cup sliced black olives optional. 1/4 cup chopped green onions optional. 1/4 cup chopped fresh cilantro optional.

Instructions: In a mixing bowl, combine softened cream cheese, Greek yogurt, and taco seasoning mix until well blended. Spread the mixture evenly onto a serving dish or platter. Layer salsa over the cream cheese mixture. Sprinkle shredded lettuce, diced tomatoes, and shredded cheese over the salsa layer. Add sliced black olives, chopped green onions, and chopped cilantro if desired. Serve immediately with tortilla chips or sliced vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

lincoln oldies station

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Creamy and comforting coconut rice porridge made with coconut milk, perfect for a nourishing breakfast or snack. It's vegan, gluten-free, and customizable with your favorite toppings.

Ingredients: 1 cup rice. 2 cups coconut milk. 2 cups water. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Toppings of your choice e.g., sliced banana, berries, nuts, shredded coconut.

Instructions: In a saucepan, combine rice, coconut milk, water, maple syrup, vanilla extract, and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until rice is cooked and mixture is thickened. Remove from heat and let it cool slightly. Serve warm topped with your favorite toppings.

Prep Time: 5 minutes

Cook Time: 25 minutes

AuthorAID

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Make these parfaits ahead of time for a delectable breakfast or midday snack.

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Fold tzatziki sauce and bacon into cooked red potatoes for a lighter version of potato salad. Hints of tarragon and caramelized onion add a nice dimension to every bite.

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This mom's delicious, quick-to-prepare meaty spaghetti sauce is the perfect addition to spaghetti or any other pasta dish.

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Real skirt steak tacos start with a nicely balanced orange juice-based marinade that was influenced by Baja Mexican street food. Simplicity is the key to making these tacos authentic.