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This gluten-free spaghetti squash carbonara is a healthier twist on the classic Italian pasta dish. Spaghetti squash replaces traditional pasta, and the creamy carbonara sauce is made with eggs and Parmesan cheese. It's a delicious and satisfying gluten-free meal that's perfect for those with dietary restrictions.

Ingredients: 1 medium spaghetti squash. 4 slices of gluten-free bacon, chopped. 2 large eggs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake for 35-40 minutes or until the squash is tender and can be easily scraped into strands with a fork. While the squash is baking, cook the chopped bacon in a skillet over medium heat until it's crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess grease. In a bowl, whisk together the eggs and grated Parmesan cheese. Set aside. Once the spaghetti squash is done, use a fork to scrape the flesh into strands, creating 'spaghetti.' Heat the spaghetti squash strands in the skillet over low heat, stirring to remove any excess moisture, for about 2-3 minutes. Pour the egg and cheese mixture over the squash and quickly toss to coat, ensuring the eggs cook evenly and create a creamy sauce. Be careful not to scramble the eggs. Add the cooked bacon and chopped fresh parsley to the skillet, stirring to combine with the squash and egg mixture. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through and well mixed. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.

Prep Time: 15 minutes

Cook Time: 45 minutes

lindy explosion festival

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If you want a healthier option than beef burgers, try these juicy turkey burgers. With their lots of flavor and fresh vegetables on top, they make a satisfying meal for any event.

Ingredients: 1 lb ground turkey. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped parsley. 1/4 cup grated Parmesan cheese. 1/4 cup milk. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. Lettuce leaves. Tomato slices. Red onion slices. Pickles. Ketchup and mustard optional.

Instructions: Ground turkey, breadcrumbs, chopped onion, parsley, Parmesan cheese, milk, egg, salt, and black pepper should all be mixed together in a large bowl. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. The turkey burger patties should be cooked on the grill or pan for four to five minutes on each side, or until they reach 165F 74C inside and are no longer pink there. For a minute or two, toast the hamburger buns on the grill until they are just barely golden. Put a turkey patty, tomato slices, red onion slices, pickles, and lettuce leaves on the bottom bun of your turkey burger. If you want, you can add ketchup and mustard on top. The juicy turkey burger is now ready to be served. Just put the top bun on top of it.

Prep Time: 15 minutes

Cook Time: 10 minutes

Walsh Classroom

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A classic homestyle potato salad perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients: 4 potatoes, boiled and cubed. 3 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 2 tablespoons mustard. 1/4 cup chopped onion. 1/4 cup chopped celery. 1/4 cup chopped dill pickles. Salt and pepper to taste. Paprika for garnish.

Instructions: Put potatoes and chopped eggs in a large bowl. Put in the mustard, mayonnaise, chopped onion, celery, and dill pickles. Mix well until everything is well mixed. Add pepper and salt to taste. As a finishing touch, sprinkle with paprika before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

haras du pachot

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Deze gehaktballen uit de Airfryer zijn lekker sappig van binnen en knapperig van buiten. Ze zijn gemakkelijk te maken en perfect voor een snelle maaltijd. Smullen gegarandeerd!

Ingredients: 500g gehakt half-om-half. 1 ei. 50g paneermeel. 1 ui, fijngesnipperd. 2 teentjes knoflook, fijngehakt. 1 tl paprikapoeder. 1/2 tl zout. 1/4 tl zwarte peper. 1/4 tl nootmuskaat. 1/4 tl gedroogde oregano. 1/4 tl gedroogde tijm. Olijfolie voor het invetten van de Airfryermand.

Instructions: Meng het gehakt, ei, paneermeel, ui, knoflook, paprikapoeder, zout, zwarte peper, nootmuskaat, oregano en tijm in een grote kom. Kneed het mengsel goed door tot alles goed gemengd is en je een stevig gehaktmengsel hebt. Verdeel het gehaktmengsel in gelijke porties en vorm er mooie ronde gehaktballen van. Besprenkel de gehaktballen lichtjes met olijfolie om ze knapperig te maken in de Airfryer. Verwarm de Airfryer voor op 180C. Plaats de gehaktballen in de Airfryermand, zorg ervoor dat ze elkaar niet raken om gelijkmatig te kunnen bakken. Bak de gehaktballen in de Airfryer gedurende 15-20 minuten, of tot ze mooi goudbruin en gaar zijn van binnen controleer de gaarheid door er een in te prikken. Serveer de gehaktballen warm en geniet van deze smakelijke, stevige gehaktballen uit de Airfryer!

Prep Time: 15 minutes

Cook Time: 20 minutes

watonwan county fishing

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There are a lot of healthy foods in this slow cooker chicken dinner, and it tastes great. The slow cooking process lets the flavors blend, making a meal that is both comforting and filling.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup low-sodium chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 1 cup diced tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups baby spinach leaves.

Instructions: In a slow cooker, combine chicken breasts, chicken broth, onion, garlic, bell peppers, diced tomatoes, oregano, basil, paprika, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Before serving, stir in baby spinach leaves and let them wilt in the hot mixture for a few minutes. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

ophelia arc

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A delightful combination of fluffy couscous and flavorful Auberginen-Kichererbsen-Eintopf. This dish is rich in Mediterranean flavors and makes for a satisfying and nutritious meal.

Ingredients: 1 cup couscous. 1 1/2 cups water. 1 tablespoon olive oil. 1 medium eggplant, diced. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon coriander. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Bring the water to a boil in a saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Put the olive oil in a big pan and heat it over medium-low heat. Put in the chopped onion and garlic and cook until the onion is clear. It will take about 5 minutes of cooking after adding the diced eggplant until it starts to get soft. Add the coriander, cumin, paprika, and chickpeas and mix them in. Add three to four more minutes of cooking. Add pepper and salt to taste. Arrange the couscous on a plate and sprinkle the Auberginen-Kichererbsen-Eintopf mix on top of it. Add some fresh cilantro leaves as a garnish. If you like couscous, try Auberginen-Kichererbsen-Eintopf.

Prep Time: 15 minutes

Cook Time: 20 minutes

Virtasalmen Kalastusalue

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Get ready to spook your guests with these adorable yet creepy Hairy Spider Cookies. Soft and chewy cookies adorned with chocolate chip eyes and licorice legs!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup black licorice laces, cut into 2-inch pieces. 1/4 cup semi-sweet chocolate chips, melted.

Instructions: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass to form the cookie base. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth and melted. Dip the ends of the black licorice laces into the melted chocolate and attach them to the sides of the cookies to create the spider legs. Use a small amount of melted chocolate to attach two chocolate chips to the top of each cookie as the spider's eyes. Allow the chocolate to set before serving or storing the cookies.

Prep Time: 20 minutes

Cook Time: 12 minutes

Salon Abby

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A comforting casserole dish marrying succulent shrimp, fluffy rice, and a medley of vegetables, all smothered in a creamy, cheesy sauce.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups cooked rice. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup frozen peas. 1 cup shredded cheddar cheese. 1 cup chicken broth. 1/2 cup heavy cream. 2 tbsp olive oil. 1 tsp paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Saut onion, garlic, and bell pepper until softened. Add shrimp and cook until pink, about 2-3 minutes per side. Season with paprika, salt, and pepper. In a large bowl, combine cooked rice, shrimp mixture, frozen peas, chicken broth, and heavy cream. Transfer mixture to a greased casserole dish. Top with shredded cheese. Bake in the preheated oven for 25-30 minutes, or until cheese is melted and bubbly. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

the salida studio tour

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Indulge in the creamy and decadent world of chocolate with this classic Chocolate Mousse recipe. It's the perfect dessert for any chocolate lover.

Ingredients: 200g dark chocolate. 1/4 cup sugar. 3 large eggs. 1 tsp vanilla extract. 1 1/2 cups heavy cream. 2 tbsp powdered sugar. Chocolate shavings for garnish.

Instructions: Melt the dark chocolate in a microwave or using a double boiler. Let it cool slightly. In a separate bowl, beat the eggs and sugar together until they become pale and fluffy. Stir in the melted chocolate and vanilla extract into the egg mixture. Mix well. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated. Divide the chocolate mousse into serving glasses or bowls. Chill in the refrigerator for at least 2 hours to set. Before serving, garnish with chocolate shavings. Enjoy your delicious homemade chocolate mousse!

Prep Time: 20 minutes

Cook Time: 0 minutes

China Express

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Enjoy a Strawberry Banana Smoothie Bowl that is both healthy and tasty. It has a satisfying crunch and is full of fruity goodness, making it a great choice for breakfast or a snack.

Ingredients: 1 cup frozen strawberries. 2 ripe bananas. 1/2 cup Greek yogurt. 1/4 cup almond milk. 1 tablespoon honey. 1/4 cup granola. Fresh strawberry slices and banana slices for topping. Chia seeds for garnish.

Instructions: Add the Greek yogurt, honey, ripe bananas, frozen strawberries, and mix them all together in a blender. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. Add chia seeds, fresh strawberry slices, banana slices, and granola on top. Have fun with your tasty Strawberry Banana Smoothie Bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

North Middle School Theater

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Indulge in the refreshing flavors of a classic margarita in tart form! This Frozen Margarita Tart combines zesty lime, tequila, and triple sec in a creamy filling, all nestled in a crunchy graham cracker crust. It's the perfect treat for a hot summer day or any time you crave a little tropical delight.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 6 tablespoons unsalted butter, melted. 1/2 cup lime juice. 2 tablespoons lime zest. 1 14-ounce can sweetened condensed milk. 1/4 cup tequila. 2 tablespoons triple sec. 1 cup heavy cream. 2 tablespoons powdered sugar. Extra lime slices and zest for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together well. Spread the dough out in a 9-inch tart pan, covering the bottom and the sides. For 10 minutes, bake the crust and then let it cool all the way down. Mix lime juice, lime zest, sweetened condensed milk, tequila, and triple sec in a different bowl using a whisk until the mixture is smooth. Put the mix into the tart crust that has been cooled. Put it in the freezer for at least four hours, or until it gets hard. Whip the heavy cream and powdered sugar together until stiff peaks form. Cover the frozen tart with the mixture. Serve with lime slices and zest on top. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Parental Alienation is Domestic Violence

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These Keto Vanilla Cheesecake Fat Bombs are a delicious and satisfying snack for those following a ketogenic or paleo diet. Packed with healthy fats and a hint of sweetness, they're perfect for curbing cravings and keeping you fueled throughout the day.

Ingredients: 1 cup coconut butter. 1/2 cup coconut oil. 1/4 cup almond butter. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 teaspoon vanilla extract. Pinch of sea salt.

Instructions: Mix almond butter, coconut oil, and coconut butter in a bowl that is safe to use in the microwave. Melt in the microwave in 30-second bursts. Add vanilla extract, erythritol, and a small pinch of sea salt, and stir until thoroughly mixed. Transfer the blend into ice cube trays or silicone molds. Freeze until solid, about 1 hour. Remove the fat bombs from the molds and place them in the freezer in an airtight container.

Prep Time: 10 minutes

Cook Time: 60 minutes

Prešovské dobrovo?nícke

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Enjoy the unique tastes of chai tea and coffee with these cool and creamy popsicles. Great for a sweet treat any time of the year or on a hot summer day.

Ingredients: 2 cups brewed chai tea, cooled. 1 cup heavy cream. 1/4 cup sweetened condensed milk. 2 tablespoons instant coffee granules. 1 teaspoon vanilla extract. Pinch of ground cinnamon. Pinch of ground cardamom.

Instructions: In a mixing bowl, combine brewed chai tea, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, ground cinnamon, and ground cardamom. Mix until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 6 hours or until completely frozen. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 360 minutes

Grampian Youth Orchestra

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Savor a delectable almond flour crust apple tart that is Paleo-friendly and sweetened with maple syrup or natural honey.

Ingredients: 3 large apples, thinly sliced. 1 cup almond flour. 1/4 cup coconut oil, melted. 2 tablespoons honey or maple syrup. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix almond flour, melted coconut oil, honey or maple syrup, cinnamon, nutmeg, and a pinch of salt until well combined. Press the mixture evenly into the bottom of a tart pan to form the crust. Arrange the thinly sliced apples over the crust in a circular pattern, overlapping slightly. Bake in the preheated oven for 30-35 minutes or until the apples are tender and the crust is golden brown. Allow the tart to cool slightly before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

paulinas barber shop

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This Deconstructed Falafel Salad is a tasty and healthy take on traditional falafel. It has crunchy chickpeas, fresh vegetables, and a creamy tahini dressing. You can eat it for lunch or dinner.

Ingredients: 1 cup chickpeas, cooked and drained. 1/2 cup red onion, finely chopped. 1/2 cup cucumber, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. 2 tablespoons tahini sauce. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Olive oil for frying. Mixed greens for serving.

Instructions: In a bowl, mix the cooked chickpeas, red onion, cucumber, cherry tomatoes, and fresh parsley. In a separate small bowl, whisk together tahini sauce, lemon juice, minced garlic, ground cumin, ground coriander, salt, and pepper to make the dressing. Heat olive oil in a pan over medium heat. Add the cooked chickpeas and fry until they turn golden and crispy, about 5 minutes. Remove from heat and drain on paper towels. To serve, place a bed of mixed greens on a plate. Arrange the crispy chickpeas and the mixed salad mixture on top. Drizzle the tahini dressing over the salad. Finish with a sprinkle of extra fresh parsley and a pinch of salt and pepper if desired. Enjoy your Deconstructed Falafel Salad!

Prep Time: 15 minutes

Cook Time: 5 minutes

Ancient Misteries

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Rust Belt City Chicken is a beloved comfort food reminiscent of the Midwest. Despite its name, it doesn't actually contain any chicken. Instead, it's a delicious combination of breaded and fried boneless chicken cubes, resembling a skewer of chicken pieces. This recipe adds a twist with a crispy breadcrumb coating and a hint of Parmesan cheese, making it a delightful dish for any occasion.

Ingredients: 1 lb boneless chicken breast, cut into cubes. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 cup flour. 2 eggs, beaten. Salt and pepper to taste. Vegetable oil for frying.

Instructions: Preheat your oven to 375F 190C. In three separate bowls, place flour in one, beaten eggs in another, and mix breadcrumbs with Parmesan cheese in the third. Season chicken cubes with salt and pepper. Dip each chicken cube first in flour, then in the beaten eggs, and finally coat with breadcrumb mixture. Heat vegetable oil in a skillet over medium heat. Fry breaded chicken cubes until golden brown on all sides, about 2-3 minutes per side. Transfer the fried chicken cubes to a baking sheet and bake in the preheated oven for an additional 10-15 minutes until fully cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Core Sound Healing

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Indulge in the rich, decadent flavors of this Salted Chocolate Ganache Tart with a buttery shortbread cookie crust. The combination of smooth chocolate and a hint of salt creates a perfect balance of sweetness and depth.

Ingredients: 200g dark chocolate. 200ml heavy cream. 1/4 tsp salt. 200g shortbread cookies. 100g unsalted butter, melted.

Instructions: Preheat oven to 350F 175C. In a food processor, pulse shortbread cookies until finely ground. Add melted butter to the cookie crumbs and pulse until combined. Press the mixture into the bottom and up the sides of a tart pan. Bake the crust for 10-12 minutes, then let it cool completely. Chop the dark chocolate into small pieces and place in a heatproof bowl. In a saucepan, heat the heavy cream until just simmering. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir the chocolate and cream until smooth and well combined. Add salt and mix well. Pour the chocolate ganache into the cooled tart crust. Refrigerate the tart for at least 2 hours, or until the ganache is set. Before serving, sprinkle some additional salt over the top if desired.

Prep Time: 20 minutes

Cook Time: 12 minutes

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