onedirectionpt

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A delightful twist on the classic Caesar salad, this Chicken Caesar Pasta Salad combines tender chicken, cherry tomatoes, and pasta in a creamy Caesar dressing. It's a perfect choice for a quick and satisfying meal.

Ingredients: 8 oz cooked pasta. 2 cups cooked chicken breast, diced. 1 cup cherry tomatoes, halved. 1/2 cup grated Parmesan cheese. 1/4 cup Caesar salad dressing. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh parsley. Salt and pepper to taste. Romaine lettuce leaves for serving.

Instructions: In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, and grated Parmesan cheese. In a separate small bowl, whisk together the Caesar salad dressing, fresh lemon juice, chopped parsley, salt, and pepper. Pour the dressing over the pasta mixture and toss to coat everything evenly. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. To serve, line a plate or bowl with Romaine lettuce leaves and top with the chilled Chicken Caesar Pasta Salad. Garnish with additional Parmesan cheese and parsley if desired. Enjoy your delicious Chicken Caesar Pasta Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

El Comal

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Deliciously fluffy and low-carb Keto blinis topped with savory smoked salmon and creamy sour cream or cream cheese. Perfect for a keto-friendly brunch or appetizer!

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 1 teaspoon baking powder. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted butter or coconut oil. 1/4 teaspoon salt. 4 oz smoked salmon, thinly sliced. 1/4 cup sour cream or cream cheese. 1 tablespoon chopped fresh dill optional. Lemon wedges, for serving.

Instructions: In a mixing bowl, combine almond flour, coconut flour, baking powder, eggs, almond milk, melted butter or coconut oil, and salt. Mix until smooth batter forms. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Pour about 2 tablespoons of batter onto the skillet to form small blinis. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, adjusting heat if necessary to prevent burning. Top each blini with a small dollop of sour cream or cream cheese, a slice of smoked salmon, and a sprinkle of chopped fresh dill, if using. Serve warm with lemon wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Galic Zorana

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A delicious tart made with flaky puff pastry and the sweet flavors of ripe pears and dulce de leche.

Ingredients: 1 sheet puff pastry. 3 ripe pears, thinly sliced. 1/4 cup dulce de leche. 2 tablespoons unsalted butter, melted. 2 tablespoons brown sugar. 1/2 teaspoon cinnamon. Powdered sugar for dusting.

Instructions: Preheat the oven to 375F 190C. Roll out the puff pastry on a baking sheet lined with parchment paper. Spread dulce de leche evenly over the pastry, leaving a border around the edges. Arrange pear slices over the dulce de leche. Brush the edges of the pastry with melted butter. Sprinkle brown sugar and cinnamon over the pears. Bake for 25-30 minutes or until the pastry is golden brown and pears are tender. Let the tart cool slightly before dusting with powdered sugar. Slice and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hamilton Jewish Community

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A creamy and comforting broccoli cheese soup made easy in the crock pot.

Ingredients: 4 cups chopped broccoli. 1 cup diced onion. 3 cloves minced garlic. 4 cups chicken broth. 1 cup heavy cream. 2 cups shredded cheddar cheese. 1/4 cup all-purpose flour. Salt and pepper to taste.

Instructions: In a slow cooker, combine chopped broccoli, diced onion, minced garlic, and chicken broth. Cover and cook on low for 4-5 hours or until broccoli is tender. In a separate bowl, whisk together heavy cream and flour until smooth. Stir into slow cooker. Add shredded cheddar cheese to the slow cooker and stir until cheese is melted and soup is thickened. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Ancient Misteries

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These fluffy gluten-free pancakes are a perfect breakfast treat for those with gluten sensitivities. They are light, airy, and incredibly tasty. You won't even miss the gluten!

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk or dairy-free alternative. 1 large egg or egg substitute for vegan. 2 tablespoons melted butter or dairy-free margarine. 1 teaspoon vanilla extract. Cooking spray or oil for the pan.

Instructions: Whisk the sugar, baking powder, baking soda, and salt together in a bowl. Add the gluten-free flour and mix them well. Add the egg, melted butter, vanilla extract, and buttermilk to a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Warm up a nonstick griddle or skillet over medium-low heat and briefly coat it with oil or cooking spray. For every pancake, put 1/4 cup of pancake batter on a hot skillet. It will take about two to three minutes of cooking until bubbles appear on top and the edges begin to look set. After you flip the pancakes, cook them for another two to three minutes, or until they are golden brown and fully cooked. Put the pancakes on a plate and keep them warm while you cook the rest of the batter. You can top the fluffy gluten-free pancakes with fresh fruit, maple syrup, whipped cream, or anything else you like. Enjoy your tasty gluten-free breakfast!

Prep Time: 10 minutes

Cook Time: 15 minutes

Past and Present Christchurch

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Savor the decadence of this magnificent Chocolate Fudge Cake. It's a rich, moist chocolate cake with a chocolate ganache filling and frosting. Ideal for anyone who enjoys chocolate!

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 eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 1 cup unsalted butter. 1 1/2 cups semisweet chocolate chips. 2 cups heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Mix the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a sizable mixing bowl. Add the vanilla extract, buttermilk, eggs, and vegetable oil. Beat for roughly two minutes at a medium speed. Once the batter is thoroughly mixed, stir in the boiling water. It's okay that it will be thin. Evenly transfer the batter into the ready pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the cakes out of the oven, let them cool for ten minutes inside the pans. After that, take them out of the pans and place them on wire racks to cool completely. Make the chocolate ganache while the cakes are cooling. Melt the semisweet chocolate chips and unsalted butter in a saucepan over low heat, stirring until smooth. Take it off the heat and allow it to cool a little. Beat the heavy cream, powdered sugar, and vanilla extract in a different bowl until stiff peaks form. Thoroughly mix the whipped cream into the chocolate mixture by folding it in. This filling is called ganache. When both cakes are completely cool, top one with ganache and then top the other with the other cake. Evenly and smoothly cover the sides and top of the cake with the remaining ganache. Before serving, let the cake cool in the fridge for at least one hour. It will enable the ganache to solidify. After serving, savor your Epic Chocolate Fudge Cake!

Prep Time: 25 minutes

Cook Time: 35 minutes

China Express

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You can add or subtract protein and vegetables to make these Thai Noodle Bowls a tasty and quick meal. A delightful burst of flavor is added by the Thai red curry sauce and creamy coconut.

Ingredients: 8 oz rice noodles. 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots. 1/2 lb chicken, tofu, or shrimp optional. 2 cloves garlic, minced. 1 tbsp vegetable oil. 1/4 cup soy sauce. 2 tbsp Thai red curry paste. 2 tbsp brown sugar. 1 can 14 oz coconut milk. 1 lime, juiced. Fresh cilantro and lime wedges for garnish.

Instructions: Cook rice noodles according to package instructions, then drain and set aside. In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant. If using protein chicken, tofu, or shrimp, add it to the skillet and cook until browned and cooked through. Add mixed vegetables to the skillet and stir-fry for 3-4 minutes until they start to soften. In a bowl, whisk together soy sauce, Thai red curry paste, brown sugar, and coconut milk. Pour the sauce mixture into the skillet with the cooked protein and vegetables. Stir to combine. Simmer for 2-3 minutes until the sauce thickens slightly. Add cooked rice noodles to the skillet and toss to coat them with the sauce. Remove from heat and stir in lime juice. Serve in bowls, garnished with fresh cilantro and lime wedges. Enjoy your delicious 20 Minute Thai Noodle Bowls!

Prep Time: 10 minutes

Cook Time: 10 minutes

shaina glass

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This Strawberry Vanilla Sweet Tea is a refreshing twist on traditional sweet tea, perfect for cooling off on hot summer days. The combination of fresh strawberries and fragrant vanilla adds a delightful sweetness and flavor.

Ingredients: 8 cups water. 6 black tea bags. 1/2 cup granulated sugar. 1 cup sliced strawberries. 1 vanilla bean, split and scraped.

Instructions: Bring water to a boil in a large pot. Take it off the heat and add the tea bags. For five minutes, let it steep. Take out the tea bags and mix in the sugar until it's all mixed in. Add vanilla bean with seeds and sliced strawberries. Let it cool down until it's room temperature. Pour the mixture through a strainer into a pitcher. Throw away the solids. Put it in the fridge until it's cold. If you want, you can add fresh strawberries or mint leaves to the top after serving over ice.

Prep Time: 10 minutes

Cook Time: 5 minutes

psychologist lilian shin

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Inspired by the flavors of shrimp scampi, this creamy and rich dip has juicy shrimp, smooth cheeses, and fragrant herbs.

Ingredients: 1 lb cooked shrimp, chopped. 8 oz cream cheese, softened. 1/2 cup grated Parmesan cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/4 teaspoon red pepper flakes. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine cream cheese, Parmesan cheese, sour cream, mayonnaise, garlic, lemon juice, red pepper flakes, parsley, salt, and pepper. Fold in chopped shrimp until evenly distributed. Transfer mixture to a baking dish and spread evenly. Sprinkle shredded mozzarella cheese on top. Bake for 20-25 minutes or until the dip is hot and bubbly and the cheese is melted and lightly golden brown on top. Serve hot with bread, crackers, or chips.

Prep Time: 15 minutes

Cook Time: 25 minutes

Be Part of the Band

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This Orange and Arugula Smoothie Bowl is a healthy and tasty way to start the day. Putting together sweet oranges, spicy arugula, and smooth yogurt makes a delicious and unique flavor.

Ingredients: 2 large oranges, peeled and segmented. 1 cup arugula leaves. 1 banana, peeled. 1/2 cup Greek yogurt. 1/4 cup almond milk. 1 tablespoon honey. 1/4 cup granola. Fresh berries for garnish.

Instructions: In a blender, put the arugula leaves, banana, Greek yogurt, almond milk, and honey. The oranges should be peeled and cut into pieces. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Place the smoothie mix in a bowl. Add granola and fresh berries on top to make it taste and look better. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Cobblers Beach

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Enjoy these Crispy Air Fryer Chicken Wings as a delicious and healthier alternative to traditional deep-fried wings. They are seasoned to perfection and cook up quickly in the Air Fryer, making them perfect for game day or any occasion.

Ingredients: 2 lbs chicken wings. 1 tbsp olive oil. 1/2 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp paprika. 1/4 cup all-purpose flour. Cooking spray.

Instructions: Get the Air Fryer ready by heating it up to 400F 200C. Sprinkle chicken wings with paprika, salt, black pepper, and olive oil in a large bowl. Toss the wings until they are well covered. Add the flour to the wings and toss them again to make sure they are covered all over. Make sure the chicken wings don't touch each other as you put them in the Air Fryer basket. After 25 minutes, flip the wings over and cook for another 25 minutes, or until they are golden brown and crispy. Take the wings out of the Air Fryer and give them some time to rest. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 25 minutes

Gorgeous Eyes Beauticians

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This recipe combines the delicate flavors of shrimp and scallops with the sweetness of ripe mangoes in a refreshing salsa. Paired with a South African Chenin Blanc, known for its crisp acidity and tropical fruit notes, this dish is perfect for a light and elegant meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb scallops. 2 ripe mangoes, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 jalapeno, seeded and minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. Salt and pepper to taste. 4 Chenin Blanc wine glasses.

Instructions: Diced mangoes, red bell pepper, red onion, jalapeo, cilantro, and lime juice should all be put in a bowl and mixed together. Add pepper and salt to taste. Put away. Set the grill or pan on medium-high heat. Add salt and pepper to the shrimp and scallops. Shrimp and scallops should be cooked all the way through and have a little char on each side for two to three minutes. Put grilled shrimp and scallops on a plate and top with mango salsa. Serve the shrimp, scallops, and mango salsa with Chenin Blanc that has been poured into wine glasses.

Prep Time: 15 minutes

Cook Time: 10 minutes

Hamilton Jewish Community

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This Mexican vegetable soup is bursting with flavor and nutrients. It's a hearty and satisfying dish that's perfect for chilly nights or anytime you crave a comforting bowl of soup. The lime adds a refreshing zing, while the avocado provides creaminess and healthy fats.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup corn kernels. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Juice of 2 limes. 1 avocado, diced. Cilantro for garnish.

Instructions: Add the onion and garlic to a large pot and cook them until they smell good. Cumin, corn, and bell pepper should be added. Make sure the vegetables are soft. The vegetable broth, cumin, and chili powder should all be mixed in now. Add pepper and salt. Turn down the heat and let the soup cook for 15 to 20 minutes. Take it off the heat and add the lime juice. Put diced avocado on top and cilantro on top of the hot dish.

Prep Time: 15 minutes

Cook Time: 25 minutes

first presbyterian church

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Crispy Sticky Mongolian Beef is a flavorful and satisfying stir-fry dish with a perfect balance of sweet and savory. The crispy texture of the beef combined with the sticky Mongolian sauce makes it an irresistible meal.

Ingredients: 1 lb flank steak, thinly sliced. 1/4 cup cornstarch. 3 cloves garlic, minced. 1 thumb-sized piece of ginger, minced. 1/2 cup soy sauce. 1/2 cup brown sugar. 1/4 cup water. 2 tbsp vegetable oil. 1/2 tsp red pepper flakes optional. Green onions, chopped, for garnish. Sesame seeds, for garnish. Cooked rice, for serving.

Instructions: Place the sliced flank steak in a bowl and evenly coat it with cornstarch. In a pan or wok, warm the vegetable oil over medium-high heat. The coated beef slices should be added and cooked until browned and crispy. Take out and place aside. Add a little extra oil to the same pan if necessary, and saut the ginger and minced garlic until fragrant. Add the water, brown sugar, and soy sauce. Once combined, simmer the sauce until it thickens. Add red pepper flakes for heat if desired. Put the crispy steak back in the pan and coat it thoroughly by tossing it in the sticky sauce. Over cooked rice, serve the Crispy Sticky Mongolian Beef. Add sesame seeds and chopped green onions as garnish. Savor the flavor of your homemade Mongolian beef!

Prep Time: 15 minutes

Cook Time: 20 minutes

Paige A Mitchell

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These vegan chocolate dipped ginger shortbread cookies are a delightful combination of sweet and spicy flavors. Perfect for enjoying with a cup of tea or coffee!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/4 cup brown sugar. 2 tbsp maple syrup. 1 tbsp ground ginger. 1/2 tsp vanilla extract. 1/4 tsp salt. 100g vegan dark chocolate, chopped.

Instructions: Put the vegan butter and brown sugar in a bowl and mix them together until they are smooth. Salt, ground ginger, vanilla extract, and maple syrup should all be added. Mix everything together well. Mix in the flour a little at a time until a dough forms. Make a log out of the dough that is about 1 1/2 inches wide. Cover it with parchment paper and put it in the fridge for at least an hour. Set the oven to 350F 175C and heat it up. Place the chilled dough rounds on a baking sheet that has been lined with parchment paper. Cut the rounds into 1/4-inch thick slices. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and put it on a wire rack to cool down completely. In a bowl that can go in the microwave, melt the vegan dark chocolate for 30 seconds at a time while stirring it. Melt the chocolate and dip half of each cookie into it. Then, put the cookies back on the parchment paper. Wait until the chocolate is set before you serve it.

Prep Time: 20 minutes

Cook Time: 15 minutes

sign creations

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This Cheesy Chicken Nacho Soup is the perfect comfort food, combining the flavors of classic nachos with the heartiness of a soup. It's creamy, cheesy, and packed with chicken, beans, corn, and spices. Plus, it's easy to make in the slow cooker, making it ideal for busy weeknights or cozy weekends.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 can 15 oz black beans, drained and rinsed. 1 cup frozen corn kernels. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 4 cups chicken broth. 1 cup shredded cheddar cheese. 1/2 cup cream cheese, softened. Salt and pepper to taste. Tortilla chips, sour cream, avocado, cilantro for serving.

Instructions: Put ground cumin, chili powder, paprika, corn, black beans, corn cob, diced onion, minced garlic, diced tomatoes with green chilies, diced chicken, and chicken broth in a slow cooker. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the softened cream cheese and shredded cheddar cheese about 30 minutes before serving. Mix the ingredients well until the cream cheese melts. Add pepper and salt to taste. Add tortilla chips, sour cream, sliced avocado, and fresh cilantro on top of the hot dish to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

stands for school

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Crunchy Asian Ramen Salad is a delightful blend of textures and flavors. The crispy ramen noodles, fresh vegetables, and nutty sesame dressing make it a refreshing and satisfying dish.

Ingredients: 2 packs of ramen noodles. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/2 cup sliced red bell pepper. 1/2 cup sliced cucumber. 1/4 cup chopped green onions. 1/4 cup sliced almonds. 1/4 cup sesame seeds. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated fresh ginger. Salt and pepper to taste.

Instructions: Cook the ramen noodles according to the package instructions, then drain and let them cool. In a large bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, sliced cucumber, chopped green onions, sliced almonds, and sesame seeds. In a separate small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients in the large bowl and toss to coat everything evenly. Break the cooled ramen noodles into smaller pieces and add them to the salad, tossing again to combine all the ingredients. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve the Crunchy Asian Ramen Salad cold, garnished with additional sliced almonds and green onions if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

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