smokethewurm

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With their red and green layers, these Christmas cupcakes are not only tasty but also beautiful to look at. They are great as a holiday treat!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 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 sour cream. Red and green food coloring. Vanilla frosting. Assorted Christmas sprinkles.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Add the dry ingredients mixture to the wet ingredients in batches, alternating with buttermilk and sour cream. Divide the batter into two portions and add red food coloring to one portion and green to the other until you achieve desired colors. Spoon a spoonful of red batter and green batter into each cupcake liner, creating a layered effect. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting. Frost the cupcakes with vanilla frosting and decorate with assorted Christmas sprinkles. Serve and enjoy your festive Christmas cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

dougeg radio

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Indulge in the creamy goodness of coconut milk combined with the tartness of raspberry ripple. This vegan treat is perfect for hot summer days or anytime you crave a refreshing dessert.

Ingredients: 2 cans full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup raspberry jam or puree.

Instructions: In a mixing bowl, whisk together coconut milk, maple syrup, and vanilla extract until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer half of the churned ice cream into a freezer-safe container, then spoon half of the raspberry jam or puree on top. Repeat with the remaining ice cream and raspberry jam or puree, creating a ripple effect. Gently swirl the raspberry jam into the ice cream using a spoon or knife. Cover the container and freeze the ice cream for at least 4 hours or until firm. Serve scoops of the raspberry ripple coconut ice cream and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

AIDT

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This Peach Daiquiri is a fruity and refreshing take on the classic daiquiri. It's great for summer parties or any time you want a taste of paradise in the tropics.

Ingredients: 2 oz white rum. 1 oz peach schnapps. 1 oz lime juice. 1 oz simple syrup. 1 cup frozen peach slices. Ice cubes.

Instructions: Put white rum, peach schnapps, lime juice, simple syrup, and frozen peach slices in a blender. Put ice cubes in the blender. Mix until it's smooth. Put the drink into glasses and, if you want, decorate with a lime wedge or a slice of peach.

Prep Time: 5 minutes

Cook Time: 0 minutes

Helenas Salon

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Roasted Asparagus with Garlic Breadcrumbs is a simple and delicious side dish that combines the earthy flavor of asparagus with the savory crunch of garlic breadcrumbs. It's perfect for a quick weeknight dinner or as a side for a special occasion.

Ingredients: 1 bunch of fresh asparagus. 2 tablespoons olive oil. 1/2 cup breadcrumbs. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Start by heating the oven to 400F 200C. Put the asparagus on a baking sheet and cut off the tough ends. Put olive oil on the asparagus and season it with salt and pepper. Add toss to cover evenly. Warm up a tablespoon of olive oil in a small pan over medium-low heat. Put in the minced garlic and cook for one to two minutes, until the garlic smells good. When you add the breadcrumbs to the pan, keep cooking them while stirring them often until they get golden brown and crispy. That's how long it should take. The garlic breadcrumbs should be spread out over the asparagus on the baking sheet. Put the asparagus in an oven that has already been heated and roast it for 12 to 15 minutes, or until it is soft and slightly caramelized. Grate some Parmesan cheese over the asparagus after taking it out of the oven. Right away, serve the roasted asparagus with Parmesan and garlic breadcrumbs.

Prep Time: 10 minutes

Cook Time: 15 minutes

International Conference on Electrical, Electronic and Systems Engineering

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Indulge in the savory goodness of Sweet Italian sausages served as a burger with charred poblano peppers, caramelized mushrooms, onions, and a zesty mayo-Dijon sauce. This burger is a flavor-packed delight for any grill enthusiast.

Ingredients: 4 Sweet Italian sausages bratwurst. 4 burger buns. 2 large poblano peppers. 1 cup sliced mushrooms. 1 large onion, thinly sliced. 4 slices provolone cheese. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon olive oil. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Grill the Sweet Italian sausages until they are cooked through and have nice grill marks, approximately 12-15 minutes. While the sausages are grilling, place the poblano peppers directly on the grill grates. Grill them, turning occasionally, until the skin is charred and blistered. Then, place them in a sealed plastic bag to steam for about 10 minutes. After steaming, peel off the charred skin, remove seeds, and slice the peppers into strips. In a pan, heat the olive oil over medium-high heat. Add the sliced mushrooms and onions and saut until they are tender and caramelized, about 8-10 minutes. Season with salt and pepper to taste. In a small bowl, mix the mayonnaise and Dijon mustard to create a flavorful sauce. During the last few minutes of grilling the sausages, place a slice of provolone cheese on each sausage to melt slightly. To assemble the burgers, spread the mayo-Dijon sauce on the bottom half of each burger bun. Place a grilled Sweet Italian sausage with melted provolone on top. Add a generous portion of grilled poblano pepper strips and sauted mushrooms and onions. Top with the other half of the burger bun. Serve your Sweet Italian Brauts Burger with Grilled Poblanos, Mushrooms, and Onions immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Giannas limitless beauty

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These salmon patties are very good for you because they are full of protein, omega-3 fatty acids, and broccoli nutrients. They are a tasty and healthy option for dinner for people who want something healthy and filling.

Ingredients: 2 cans 14.75 ounces each wild-caught salmon, drained. 1 cup cooked broccoli, finely chopped. 1/2 cup whole wheat bread crumbs. 2 eggs, beaten. 2 tablespoons Greek yogurt. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: To make the dish, put drained salmon, chopped broccoli, bread crumbs, beaten eggs, Greek yogurt, Dijon mustard, minced garlic, chopped parsley, salt, and pepper in a large bowl. Mix everything together well. Use about 1/4 cup of the mixture for each patty when you make the patties. Put olive oil in a pan and heat it over medium-low heat. For three to four minutes on each side, or until golden brown and fully cooked, remove from the heat. Serve hot with a fresh salad or your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

mohawk

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This ice cream sandwich cake is a tasty treat that doesn't take much work to make. It's great for any event and will definitely impress!

Ingredients: 1 box 12-16 count ice cream sandwiches. 1 container 8 oz whipped topping, thawed. 1 jar 12 oz hot fudge sauce. 1/2 cup crushed cookies or candy optional.

Instructions: Arrange half of the ice cream sandwiches in a single layer on the bottom of a 9x13 inch baking dish, trimming to fit if necessary. Spread half of the whipped topping over the ice cream sandwiches. Drizzle half of the hot fudge sauce over the whipped topping. Repeat layers with remaining ice cream sandwiches, whipped topping, and hot fudge sauce. Sprinkle crushed cookies or candy over the top layer if desired. Cover with foil and freeze for at least 4 hours or until firm. Remove from freezer, slice, and serve immediately.

Prep Time: 15 minutes

Cook Time: 0 minutes

gundula diering

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Enjoy these guilt-free almond flour chocolate chip cookies that are sweetened with maple syrup or honey. Buying fair-trade chocolate guarantees that you're contributing to sustainable and moral business practices. These grain-free cookies are the ideal healthy treat.

Ingredients: 2 cups almond flour. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup fair-trade chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, melted coconut oil, honey, maple syrup, baking soda, vanilla extract, and salt should all be combined in a mixing bowl. Mix thoroughly to form a cookie dough. Mix the chocolate chips that are fair-trade into the cookie dough. Form cookie dough balls with your hands or a cookie scoop, then transfer them to the prepared baking sheet. Using a fork or your fingers, gently press down on each cookie. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Savor your delectable fair-trade chocolate chip cookies without grains!

Prep Time: 15 minutes

Cook Time: 10-12

Nagelsalon Sundari

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Indulge in the rich, gooey goodness of these Nutella and condensed milk cookie bars. They're irresistibly sweet and perfect for any occasion.

Ingredients: 1 cup Nutella. 1 can 14 oz sweetened condensed milk. 1/2 cup unsalted butter, melted. 2 eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Sweetened condensed milk, eggs, vanilla extract, and Nutella should all be mixed together in a bowl using a whisk until the mixture is smooth. Add the flour and salt slowly while mixing until everything is well mixed. If you want, fold in chopped nuts. Spread the batter out evenly in the baking pan that has been prepared. Set the edges and make the middle a little firm. Bake for 25 to 30 minutes. Let it cool all the way down before cutting it into bars. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Zage Mojsinje

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These vegan spiced orange oatmeal raisin cookies are bursting with cozy flavors and perfect for a sweet snack or dessert. The combination of oats, raisins, and warm spices, along with the zingy orange zest, creates a delightful treat that everyone will enjoy.

Ingredients: 2 cups rolled oats. 1 cup whole wheat flour. 1/2 cup raisins. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup orange juice. 1 tablespoon ground flaxseed. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. Zest of 1 orange.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together oats, flour, raisins, ground flaxseed, spices, salt, and orange zest. In a separate bowl, whisk together maple syrup, melted coconut oil, orange juice, and vanilla extract. Pour wet ingredients into the dry ingredients and stir until well combined. Using a spoon or cookie scoop, drop dough onto a baking sheet lined with parchment paper. Flatten each cookie slightly with the back of a spoon. Bake for 12-15 minutes, or until cookies are golden brown around the edges. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hamilton Jewish Community

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Portuguese Seafood Stew is a flavorful dish that combines a variety of seafood with aromatic vegetables and spices. This hearty stew is perfect for a cozy dinner, showcasing the bounty of the sea in a rich and satisfying broth.

Ingredients: 500g mixed seafood such as shrimp, squid, mussels, and clams. 2 tablespoons olive oil. 1 onion, chopped. 3 garlic cloves, minced. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 2 tomatoes, diced. 1/2 cup white wine. 2 cups fish or seafood broth. 1/2 teaspoon paprika. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add onions and garlic, saut until translucent. Add bell peppers and cook until softened. Stir in tomatoes and cook until they release their juices. Pour in white wine, let it simmer for a few minutes to reduce. Add seafood broth, paprika, and red pepper flakes. Season with salt and pepper. Bring the stew to a simmer and add the mixed seafood. Cook until seafood is cooked through. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jacksonville Elementary School PTA

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Donna Hay's beef ragu is a hearty and comforting dish that is great for a cozy dinner. The beef is soft and melts in your mouth, and the tomato-based sauce is full of flavor from herbs and vegetables.

Ingredients: 1.5 kg beef chuck, diced. 2 tbsp olive oil. 1 onion, finely chopped. 2 carrots, finely chopped. 2 celery sticks, finely chopped. 4 garlic cloves, minced. 400g can diced tomatoes. 1 cup beef stock. 1/2 cup red wine. 2 bay leaves. 2 sprigs thyme. Salt and pepper to taste. Cooked pasta, to serve. Grated parmesan, to serve.

Instructions: Heat olive oil in a large pot over medium heat. Add diced beef and brown on all sides. Remove from pot and set aside. In the same pot, add onion, carrots, celery, and garlic. Cook until softened. Return beef to the pot. Add diced tomatoes, beef stock, red wine, bay leaves, and thyme. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 2-3 hours, stirring occasionally, until beef is tender and sauce has thickened. Serve over cooked pasta, garnished with grated parmesan.

Prep Time: 20 minutes

Cook Time: 180 minutes

embroidery

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A decadent vegan version of the iconic Brooklyn Blackout Cake, featuring rich chocolate cake layers, creamy chocolate pudding filling, and luscious chocolate frosting. Perfect for indulging without any animal products!

Ingredients: 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1 1/2 cups granulated sugar. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 3/4 cups almond milk. 1/2 cup vegetable oil. 2 tbsp apple cider vinegar. 1 tbsp vanilla extract. 1/2 cup vegan chocolate chips. 1/2 cup boiling water. 1 batch vegan chocolate pudding. 1 batch vegan chocolate frosting.

Instructions: Warm the oven up to 175F 350C. Butter and flour two round cake pans that are 9 inches in diameter. Sift the cocoa powder, sugar, baking powder, baking soda, and salt together in a large bowl. Put the almond milk, vegetable oil, apple cider vinegar, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the chocolate chips and mix them in. Spread the batter out evenly in the cake pans that have been prepared. Add hot water to each pan and pour it over the batter. This will help make the texture moist. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take out of the oven and let cool all the way down. Spread vegan chocolate pudding on top of one layer of cake after it has cooled. After the pudding layer, put the second cake layer on top of it. Cover the whole cake in vegan chocolate frosting. For the classic Brooklyn blackout look, make sure to frost the whole cake so that the layers of cake can't be seen. Cut it up and serve!

Prep Time: 30 minutes

Cook Time: 30 minutes

Springfield Alphas

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Savor the sweetness of these sophisticated Rose Cake Pops from SweetAmbs. These delicious treats are ideal for any occasion because they combine chocolate cake, cream cheese frosting, and candy melts in a delightful way. Your dessert table will look more sophisticated with the rose-shaped design.

Ingredients: 1 box of chocolate cake mix. 1/2 cup of unsalted butter, softened. 3 large eggs. 1 cup of milk. 1 teaspoon of vanilla extract. 1 cup of confectioners' sugar. 1/4 cup of cream cheese, softened. Red food coloring. Green food coloring. 1 package of candy melts pink or red. Lollipop sticks. Edible gold dust optional.

Instructions: As directed on the package, bake the chocolate cake. Let it cool down completely. Crumble the cooled cake into fine crumbs in a large bowl. Beat together softened butter, eggs, milk, and vanilla extract in a separate bowl until thoroughly blended. Once a dough forms, add the wet ingredients to the cake crumbs and mix. Form the dough into tiny rose-shaped balls and arrange them on a tray covered with parchment paper. Beat cream cheese and confectioners' sugar together in a mixing bowl until smooth. To get the desired rose color, add red food coloring. After dipping the lollipops into the candy melts, place them inside the cake balls. Allow them to settle. Coat the entire surface of each cake pop by dipping it into the colored cream cheese mixture. As directed on the package, melt the candy melts. To fully coat each cake pop, dip it into the melted candy. Let the cake pops on the parchment paper harden. You can also add some extra decoration by dusting them with edible gold dust. Enjoy showcasing your lovely Rose Cake Pops!

Prep Time: 30 minutes

Cook Time: 20 minutes

ms. decock

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Lorraine's Hot Chicken Enchilada Dip is a tasty and spicy dip that is great for parties or getting together with friends on game day. For sure, this dip will be a hit with family and friends. It's full of shredded chicken, cheese, and tasty spices.

Ingredients: 2 cups cooked chicken, shredded. 1 cup enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup sour cream. 1/4 cup diced green chilies. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1 teaspoon garlic powder. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro, for garnish. Tortilla chips, for serving.

Instructions: Start by heating the oven to 350F 175C. Put the shredded chicken, enchilada sauce, cheddar cheese, Monterey Jack cheese, sour cream, green chilies, onions, tomatoes, garlic powder, chili powder, cumin, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until it's hot and bubbly. Take it out of the oven and add chopped fresh cilantro on top. Warm it up and serve it with tortilla chips to dip.

Prep Time: 15 minutes

Cook Time: 25 minutes

Virtasalmen Kalastusalue

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A savory and flavorful pinto bean recipe inspired by Aaron Franklin, known for his expertise in barbecue. These beans are slow-cooked with bacon, spices, and aromatics to create a rich and satisfying side dish.

Ingredients: 1 lb dried pinto beans. 1/2 lb bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 jalapeo, seeded and diced. 1/4 cup tomato paste. 1/4 cup chili powder. 1 tablespoon cumin. 1 tablespoon paprika. 1 teaspoon oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 8 cups water.

Instructions: After rinsing, soak the pinto beans in water for the entire night. Cook chopped bacon until crispy in a large pot. Remove all but about 2 tablespoons of the fat from the pot. To the pot, add the diced onion, minced garlic, and diced jalapeo. Saut the veggies until they become soft. Add the tomato paste, black pepper, salt, cumin, paprika, chili powder, and oregano. To blend the flavors, cook for two to three minutes. Pour 8 cups of water into the pot after adding the soaked pinto beans. After bringing to a boil, lower the heat and simmer. When the beans are soft, simmer them for two to three hours, stirring now and then. Add extra water as necessary. Serve the beans hot and adjust the seasoning to your taste. Savor the succulent pinto beans made by Aaron Franklin!

Prep Time: 480 minutes

Cook Time: 180 minutes

Sweet Art Cookies and Treats

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With the rich flavors of ale or stout, this soup is hearty and full of flavor. It has tender steak, vegetables, and creamy cheese.

Ingredients: 1 lb sirloin steak, cubed. 1 onion, diced. 2 cloves garlic, minced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup potatoes, diced. 1 cup mushrooms, sliced. 4 cups beef broth. 1 cup ale or stout beer. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 tbsp all-purpose flour. 2 tbsp butter. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Brown the steak cubes in butter in a pan. Put it in the slow cooker. Put the garlic and onions in the pan and cook them until they get soft. Put it in the slow cooker. You can put mushrooms, carrots, celery, and potatoes in the slow cooker. Add the ale or stout beer and beef broth. Add salt, pepper, and dried thyme to taste. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Mix flour and heavy cream together in a small bowl until the mixture is smooth. The last 30 minutes of cooking are when you add the stir-ins. Add the shredded cheddar cheese and mix it in until it melts and is well mixed in. If you need to, change the seasoning. Serve hot, and if you want, top with more cheese.

Prep Time: 20 minutes

Cook Time: 360 minutes

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