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Parental Alienation is Domestic Violence
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A zesty remoulade sauce brings the delicate taste of soft-shell crab and the salty richness of pancetta together in this sandwich. It's the perfect mix of tastes and textures.
Ingredients: 4 soft-shell crabs, cleaned. 8 slices of pancetta. 4 sandwich rolls, split and toasted. 1 cup remoulade sauce. 2 cups shredded lettuce. 1 tomato, thinly sliced. Salt and pepper to taste. Vegetable oil for frying.
Instructions: Season the cleaned soft-shell crabs with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Fry the soft-shell crabs until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels. In the same skillet, cook the pancetta slices until crispy. Drain on paper towels. Spread remoulade sauce on the bottom half of each toasted sandwich roll. Layer shredded lettuce on top of the remoulade sauce. Place a crispy soft-shell crab on each sandwich, followed by tomato slices and crispy pancetta. Top with the other half of the toasted sandwich roll. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
kaninagare
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These baked donuts are a delicious vegan treat that can be eaten for breakfast or dessert. The taste of maple, cinnamon, and sugar together is warm and comforting.
Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 1/4 cup maple syrup. 1/4 cup vegan butter, melted. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 cup brown sugar.
Instructions: Preheat the oven to 350F 175C. Grease a donut pan. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, maple syrup, melted vegan butter, and vanilla extract. Combine wet and dry ingredients until just mixed. In a small bowl, mix together cinnamon and brown sugar. Fill each donut cavity halfway with batter, then sprinkle cinnamon-sugar mixture on top. Bake for 10-12 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Optional: Drizzle with additional maple syrup before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
del recuerdo a la creación
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Enjoy the flavorful California Carne Asada Burritos, which are made with grilled flank steak that has been marinated and a lot of fresh ingredients. Great for a barbecue or a filling dinner during the week.
Ingredients: 1.5 lbs flank steak, thinly sliced. 1/4 cup soy sauce. 1/4 cup orange juice. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp black pepper. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 4 large flour tortillas. 1 cup cooked white rice. 1 cup black beans, drained and rinsed. 1 cup Monterey Jack cheese, shredded. 1 avocado, sliced. 1/2 cup salsa. 1/4 cup sour cream. Lime wedges for serving.
Instructions: To make the marinade, put soy sauce, orange juice, ground cumin, chili powder, black pepper, and chopped cilantro in a bowl and mix them together. Put the sliced flank steak in a plastic bag that can be closed again and again, and then pour the marinade over it. Put the bag closed and put it in the fridge for at least two hours, or overnight for the best results. Warm up the grill over medium-high heat. Grill the steak for 4 to 5 minutes on each side, or until it's done the way you like it. Let the steak rest for a few minutes before cutting it into very thin slices. For about 20 seconds on each side, warm the tortillas up on the grill. Put rice, black beans, sliced carne asada, Monterey Jack cheese, avocado slices, and a dollop of salsa and sour cream on top of each tortilla to make a burrito. Put the tortilla's sides together and then roll it up tight from the bottom to make a burrito. Back on the grill for one to two minutes on each side to seal and make them a little crispier. Add lime wedges to the side of the California Carne Asada Burritos when you serve them. Enjoy your burritos, they taste great!
Prep Time: 20 minutes
Cook Time: 10 minutes
Bonzi Productions
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Indulge in these rich, chewy, and gluten-free flourless chocolate cake cookies. They're ideal for chocolate lovers and make a delicious treat for any occasion.
Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. For 20 seconds at a time, melt the chocolate chips and butter together in a bowl that can go in the microwave. Stir the mixture until it is smooth. Beat the sugar, eggs, and vanilla extract together in a different bowl until they are well mixed. The chocolate mixture should be added to the egg mixture and mixed until it is smooth. Put the cocoa powder and salt through a sieve and fold them into the batter until it is well mixed. Add the nuts to the batter and fold them in. Place spoonfuls of the batter on the baking sheet that has been prepared, leaving space between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set and the middles are still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty chocolate cake cookies without flour once they're cool.
Prep Time: 15 minutes
Cook Time: 10 minutes
neatishead barton turf and district
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This simple and filling pasta dish has a rich tomato cream sauce, savory chorizo, and garlic that smells great together. Great for a quick dinner during the week or a cozy dinner with friends and family.
Ingredients: 200g chorizo, sliced. 3 cloves garlic, minced. 1 cup tomato sauce. 1/2 cup heavy cream. 300g pasta of your choice. Salt and pepper to taste. Fresh parsley, chopped for garnish.
Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a skillet over medium heat, cook sliced chorizo until slightly crispy, about 5 minutes. Add minced garlic to the skillet and cook for another 2 minutes until fragrant. Pour in the tomato sauce and heavy cream. Stir well to combine. Let the sauce simmer for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss until well coated with the creamy chorizo sauce. Serve hot, garnished with chopped fresh parsley. Enjoy your creamy chorizo pasta!
Prep Time: 10 minutes
Cook Time: 20 minutes
cleaning service st. louis
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These flax crackers only need three ingredients and are vegan. They are also very easy to make. You can make deliciously crispy crackers with ground flaxseeds, water, and a pinch of sea salt. These crackers are great for snacking or serving with your favorite dips and spreads.
Ingredients: 1 cup ground flaxseeds. 1/2 cup water. 1/4 teaspoon sea salt.
Instructions: Preheat oven to 350F 175C. In a bowl, mix together ground flaxseeds, water, and sea salt until well combined and a dough forms. Place the dough between two sheets of parchment paper and roll out thinly with a rolling pin. Remove the top parchment paper and use a knife to score the dough into desired cracker shapes. Transfer the parchment paper with the scored dough onto a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy. Remove from oven and let cool completely before breaking along the scored lines into individual crackers.
Prep Time: 5 minutes
Cook Time: 20 minutes
ophelia arc
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Indulge in the delightful combination of sweet cherries and rich chocolate with these Cherry Chocolate Cupcakes. They are perfect for any occasion and will satisfy your sweet cravings.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup maraschino cherries, chopped. 1/2 cup semisweet chocolate chips.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the cocoa powder, baking powder, baking soda, and salt in a bowl with a whisk. Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Mix the dry ingredients in with the buttermilk, starting with the dry ingredients and ending with the buttermilk. Chop up the maraschino cherries and add them to the chocolate chips. Spread the batter out evenly in the cupcake liners that have been prepared. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. You can frost the cupcakes with your favorite chocolate or cherry frosting after they are cool. Have fun with your tasty Cherry Chocolate Cupcakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
saint luke united methodist church
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This grilled cheese with leeks and Gruyere is a tasty take on the usual sandwich. The sweet leeks and nutty Gruyere cheese taste great together, especially when they're between two pieces of crispy sourdough bread.
Ingredients: 2 leeks, thinly sliced. 2 tablespoons butter. 4 slices sourdough bread. 1 cup shredded Gruyere cheese. Salt and pepper to taste.
Instructions: In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced leeks and saut until softened, about 5 minutes. Season with salt and pepper to taste. Remove the leeks from the skillet and set aside. Spread the remaining butter on one side of each slice of sourdough bread. Place two slices of bread, butter side down, in the skillet over medium heat. Divide half of the shredded Gruyere cheese evenly onto the slices in the skillet. Top each slice with the sauted leeks, then sprinkle the remaining Gruyere cheese over the leeks. Cover each sandwich with the remaining slices of bread, butter side up. Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Remove from the skillet and let cool slightly before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
atlanta youth energy corps
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Indulge in a creamy and comforting gluten-free version of classic mac and cheese topped with buttery breadcrumbs.
Ingredients: 8 oz gluten-free macaroni. 2 tbsp butter or dairy-free alternative. 2 tbsp gluten-free flour blend. 1 1/2 cups milk or dairy-free alternative. 2 cups shredded sharp cheddar cheese. Salt and pepper to taste. 1/2 cup gluten-free breadcrumbs. 1 tbsp melted butter or dairy-free alternative. 1/4 tsp garlic powder. 1/4 tsp paprika.
Instructions: Warm the oven up to 375F 190C and grease a baking dish. As directed on the package, cook the macaroni. Once done, drain it and set it aside. Melt 2 tablespoons of butter over medium-low heat in a saucepan. Add the gluten-free flour blend and stir it in. Cook for one to two minutes, until it turns golden. Slowly whisk in the milk, and cook for about three to four minutes, or until it gets thick. Add the crumbled cheddar cheese and mix it in until it melts and is smooth. Add pepper and salt. Mix the cooked macaroni into the cheese sauce by stirring it in. Move the mac and cheese mix to the baking dish that has been greased. The gluten-free breadcrumbs, melted butter, garlic powder, and paprika should all be mixed together in a small bowl. Spread the breadcrumb mixture out over the mac and cheese in a thin layer. The cheese should bubble and the breadcrumbs should turn golden after 20 to 25 minutes. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
dougeg radio
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Peanut Butter Cup Brookies are a delectable combination of peanut butter cookies and brownies, loaded with chocolate chips, mini peanut butter cups, and a hint of crunch from walnuts. These treats are the ideal marriage of two popular desserts.
Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 3 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup mini peanut butter cups, unwrapped. 1/2 cup chopped walnuts optional.
Instructions: Preheat the oven to 350F 175C. Grease a 9x13-inch baking pan. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined. Fold in the chocolate chips, mini peanut butter cups, and chopped walnuts if using. Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool completely before cutting into squares. Serve and enjoy these delicious Peanut Butter Cup Brookies!
Prep Time: 20 minutes
Cook Time: 25 minutes
Philippe G. Vidon
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This vegan cake combines the flavors of pancake mix and graham crackers, creating a moist and delicious treat. Topped with crunchy pecans, it's perfect for any occasion.
Ingredients: 2 cups vegan pancake mix. 1 cup graham cracker crumbs. 1/2 cup maple syrup. 1/2 cup non-dairy milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp salt. 1/2 cup chopped pecans.
Instructions: Preheat the oven to 350F 175C and grease a 9-inch round cake pan. In a large bowl, combine the pancake mix and graham cracker crumbs. Add the maple syrup, non-dairy milk, coconut oil, vanilla extract, cinnamon, and salt. Mix until well combined. Pour the batter into the prepared cake pan and sprinkle the chopped pecans on top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing and serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Adulting Kinda
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This dish combines succulent shrimp marinated in sweet chili sauce and sesame oil, paired with tender zucchini noodles. It's a quick and easy meal bursting with flavor.
Ingredients: 1 lb shrimp, peeled and deveined. 1/4 cup sweet chili sauce. 2 tablespoons sesame oil. 4 medium zucchinis, spiralized into noodles. 1 tablespoon sesame seeds.
Instructions: Put shrimp, sweet chili sauce, and sesame oil in a bowl and mix them together. For 15 minutes, let it sit. Set the pan on medium-high heat. Place the shrimp in the pan. Cook for two to three minutes on each side, until the shrimp turns pink and opaque. Take the cooked shrimp out of the pan and set it aside. Add the spiralized zucchini noodles to the same pan and cook for two to three minutes, until they get a little softer. Add the cooked shrimp and zucchini noodles back to the pan. Add everything to the bowl and mix it well. Add sesame seeds to the dish and serve right away.
Prep Time: 20 minutes
Cook Time: 10 minutes
mer. m. march
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To add a festive and classy touch to your cupcakes, use gum paste to make beautiful poinsettia flowers that you can eat. These sugar flowers are lovely for holidays and other special events.
Ingredients: 12 cupcakes. 200g gum paste. Red gel food coloring. Yellow gel food coloring. Green gel food coloring. Edible glue. Edible gold dust. Small paintbrush. Poinsettia petal cutter. Poinsettia leaf cutter. Foam pad. Rolling pin. Cornstarch for dusting. Poinsettia veiner optional.
Instructions: Prepare 12 cupcakes and set them aside to cool completely. Knead the gum paste until it's soft and pliable. Add a small amount of red gel food coloring to the gum paste and knead until the color is uniform. Add more coloring if needed to achieve a deep red shade. Roll out the red gum paste to about 1/16-inch thickness on a surface dusted with cornstarch. Use the poinsettia petal cutter to cut out five petals for each cupcake. You can also use a poinsettia veiner to add texture to the petals. Shape each petal gently using your fingers to create a natural curve. Repeat the process with green gum paste, adding a touch of green gel food coloring if necessary. Use the poinsettia leaf cutter to cut out three leaves for each cupcake. Attach the petals to the cupcakes using edible glue, arranging them in a circular pattern to form the poinsettia flower. Place three petals as the bottom layer, and two petals on top, slightly overlapping. Attach the green leaves beneath the petals using edible glue. Mix a small amount of yellow gel food coloring with edible glue to create a yellow paste. Use this mixture to add a dot of yellow to the center of each poinsettia flower. Dust the edges of the petals and leaves with edible gold dust to add a festive touch. Allow the gum paste poinsettia cupcakes to dry for a few hours or overnight before serving. Your Gum Paste Poinsettia Cupcakes are ready to impress! Enjoy.
Prep Time: 45 minutes
Cook Time: 0 minutes
AIDT
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This charcuterie in the slow cooker is sure to impress your guests. It has a variety of savory cured meats, cheeses, nuts, and fruits. This appetizer looks very fancy thanks to the honey-mustard-fig glaze, which is sweet and sour at the same time.
Ingredients: 1 lb assorted cured meats such as salami, prosciutto, chorizo. 8 oz assorted cheeses such as cheddar, gouda, brie. 1 cup mixed nuts. 1 cup olives. 1/2 cup dried fruits such as apricots, figs. 1/4 cup honey. 1/4 cup whole grain mustard. 1/4 cup fig jam. 1 baguette, sliced.
Instructions: Arrange the cured meats, cheeses, nuts, olives, and dried fruits in the slow cooker. In a small bowl, mix together honey, mustard, and fig jam. Drizzle over the meats and cheeses in the slow cooker. Cover and cook on low for 1-2 hours, until the cheese is melted and meats are warmed through. Serve with sliced baguette.
Prep Time: 15 minutes
Cook Time: 120 minutes
Philippe G. Vidon
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Indulge in the rich and decadent flavors of this Chocolate Cream Pie, perfect for satisfying your chocolate cravings. The smooth and creamy chocolate filling is nestled in a chocolate cookie crust, making it an irresistible treat for any occasion.
Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/3 cup melted butter. 1 cup semisweet chocolate chips. 2 tablespoons butter. 1 1/2 cups heavy cream. 1/2 cup granulated sugar. 1/4 cup cornstarch. 1/4 teaspoon salt. 4 large egg yolks. 2 teaspoons vanilla extract. 1/2 cup whipped cream for garnish. Chocolate shavings for garnish.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture into the bottom of a 9-inch pie dish to form the crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool. In a small saucepan, melt the chocolate chips and 2 tablespoons of butter over low heat, stirring until smooth. Set aside to cool slightly. In another saucepan, heat the heavy cream until it's hot but not boiling. In a separate bowl, whisk together the granulated sugar, cornstarch, and salt. Add the egg yolks and vanilla extract, and whisk until well combined. Gradually pour the hot cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. This should take about 2-3 minutes. Remove the mixture from the heat and stir in the melted chocolate mixture until well combined. Pour the chocolate filling into the cooled pie crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours or until it's set. Before serving, garnish with whipped cream and chocolate shavings. Slice and enjoy your decadent Chocolate Cream Pie!
Prep Time: 20 minutes
Cook Time: 15 minutes
carmen beissner
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This recipe turns leftover turkey into a mouthwatering burger, which is a great way to use up Thanksgiving or holiday meal leftovers. You won't even know that this sandwich is made from leftovers because of the way the flavors and textures work together.
Ingredients: 1 1/2 cups leftover turkey meat, shredded. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup diced red onion. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 egg. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Cranberry sauce for topping.
Instructions: In a large bowl, combine the shredded turkey, breadcrumbs, Parmesan cheese, chopped parsley, diced red onion, mayonnaise, minced garlic, and egg. Season the mixture with salt and pepper to taste, and then mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or stovetop skillet over medium-high heat and grease with oil. Cook the turkey burger patties for about 4-5 minutes on each side or until they are cooked through and have a nice golden brown crust. Toast the hamburger buns on the grill or in a toaster until they are lightly browned. To assemble the burgers, place lettuce leaves on the bottom half of each bun, followed by a turkey patty. Top with sliced tomatoes and red onion, and then drizzle cranberry sauce on top. Place the other half of the bun on top to complete the sandwich. Serve your Plan Your Leftovers Turkey Burger with your favorite side dishes and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Mount Lorne Co Housing
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