thesimsfanaticmelon

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Nobody will ever suspect that the filling for this delicious pie is made from watermelon rind. Cranberries, walnuts, sugar, flour, and pumpkin pie spice are mixed with the cooked rind after it has been cooked until it is tender. After being spooned into a pastry shell, this delicious filling is then covered with a top crust and baked until golden. It is brushed with a mixture of orange juice, orange rind, and confectioners' sugar while it is still warm.

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With pantry essentials like spaghetti, tuna in a can, and capers, this weeknight meal comes together quickly and easily.

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Strips of skirt steak are marinated overnight with teriyaki sauce and garlic, then broiled or grilled for about 10 minutes.

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Tuna and mackerel cakes get a hint of salty flavor thanks to crushed pork rinds added to the batter. Serve with tartar sauce for an appetizer.

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These feta- and spinach-stuffed chicken breasts are bursting with the bright, tangy flavors of lemon and Kalamata olives.

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Try cooking corned beef sous vide for Saint Patrick's Day--all you need is a bit of planning ahead. #sous vide corned beef, #saint patricks day, #sous vide bath, #method, #bag, #beef

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This Black Bean Quinoa Veggie Chili is a hearty and nutritious meal that's perfect for chilly days. Packed with protein and fiber from black beans and quinoa, along with a variety of colorful vegetables, it's a satisfying dish that's also gluten-free. Plus, it's easy to customize with your favorite toppings!

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 2 carrots, diced. 1 zucchini, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 2 cups vegetable broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper, to taste. Optional toppings: avocado, cilantro, lime wedges.

Instructions: Bring water to a boil in a medium-sized pot. Turn down the heat, add the quinoa, cover, and let it simmer for about 15 minutes, or until the quinoa is cooked and the water is gone. Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in the zucchini, carrots, and bell pepper. Keep cooking for five more minutes or until the vegetables are soft. Add the black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper after the quinoa is cooked. Once the chili starts to simmer, lower the heat and let it cook for 20 to 25 minutes, stirring every now and then until the flavors are well mixed. Check the seasoning and make changes if needed. Serve hot with avocado, cilantro, and lime wedges as toppings if you want. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Hildan Student Council

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This grilled chicken recipe has a zesty marinade, melted cheddar cheese, and bright toppings that bring out the bold flavors of Tex Mex. Excellent for a barbecue or a dinner during the week!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 2 tablespoons lime juice. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup sliced green onions. 1/4 cup chopped cilantro. Lime wedges for serving.

Instructions: In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper to create the marinade. Place chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes. Preheat the grill to medium-high heat. Remove chicken from the bag and discard the used marinade. Grill chicken for 6-8 minutes per side or until fully cooked, reaching an internal temperature of 165F 74C. During the last few minutes of grilling, sprinkle cheddar cheese over the chicken and close the lid to melt the cheese. Remove chicken from the grill and let it rest for a few minutes before serving. Top each chicken breast with diced tomatoes, sliced green onions, and chopped cilantro. Serve with lime wedges for an extra burst of flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes

Valley Presbyterian Church

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This braised chicken feet recipe yields tender and flavorful dim sum-style chicken feet. It's a popular dish in Chinese cuisine, often served as a tasty appetizer or snack.

Ingredients: 500g chicken feet, cleaned and trimmed. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon Shaoxing wine. 1 tablespoon sugar. 2 slices ginger. 2 cloves garlic, minced. 1 star anise. 1 teaspoon sesame oil. 1 green onion, chopped for garnish. 1 teaspoon cornstarch dissolved in 1 tablespoon water optional, for thickening.

Instructions: Bring water to a boil in a pot. Boil chicken feet for three to five minutes, then drain and set them aside. Put soy sauce, oyster sauce, Shaoxing wine, and sugar in a different bowl and mix them together. Over medium-low heat, warm the oil in a wok or small pan. Stir-fry the star anise, ginger, and garlic until they smell good. Stir-fry the chicken feet for about 5 minutes after adding them to the wok. Cover the chicken feet with the sauce mix. Toss to cover everything. Cover the chicken feet with enough water. Bring to a boil, then turn down the heat. Keep the lid on and cook for 45 to 60 minutes, or until the chicken feet are soft. You can thicken the sauce by adding the cornstarch mixture if you want to. Mix well. Before serving, sprinkle with chopped green onions.

Prep Time: 20 minutes

Cook Time: 60 minutes

mulberry harbour at bognor regis

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Enjoy the classic combination of everything bagels, creamy cheese with capers, and salty smoked salmon lox for a tasty breakfast or brunch treat.

Ingredients: 4 everything bagels. 8 oz 225g cream cheese. 2 tbsp capers, chopped. 4 oz 115g smoked salmon lox. 1 red onion, thinly sliced. 1 tomato, thinly sliced. Fresh dill for garnish. Salt and pepper to taste.

Instructions: Cut the everything bagels in half lengthwise and toast them until they are just barely golden. Put the cream cheese and chopped capers in a bowl and mix them together. Mix everything together well. Put a lot of caper cream cheese on each half of the toasted bagel. Put slices of smoked salmon lox on top of the cream cheese. On top of the salmon, put some slices of red onion and tomato. Add pepper and salt to taste. Add some fresh dill sprigs as a garnish. Enjoy your Everything Bagels with Lox and Caper Cream Cheese right away!

Prep Time: 15 minutes

Cook Time: 5 minutes

The Blue Boards Series

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This Crock Pot Bacon Cheeseburger Dip is a popular appetizer that tastes just like a regular bacon cheeseburger but is made in a creamy dip. This is great for any event, not just game day!

Ingredients: 1 lb ground beef. 1 cup chopped onion. 1 cup ketchup. 1 cup shredded cheddar cheese. 1 cup cooked and crumbled bacon. 1/2 cup sour cream. 1/2 cup mayonnaise. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste.

Instructions: Add onions and ground beef to a skillet. Cook over medium heat until the onions are soft and the beef is browned. Get rid of extra fat. Put the onions and beef that have been cooked into the slow cooker. Put in the slow cooker sour cream, bacon, Worcestershire sauce, garlic powder, onion powder, sour cream, sour cream, tomato sauce, salt, and pepper. Mix things together well. Place the dish on low heat and cover it. Let it cook for two to three hours, or until the cheese melts and the dip is warm. Before serving, stir it up well. Have it with your favorite dips!

Prep Time: 15 minutes

Cook Time: 180 minutes

Luiz Valerio Writer

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Enjoy the rich and decadent flavors of this malted milk chocolate tart with a hazelnut crust. Along with the creamy malted milk chocolate filling, the crunchy hazelnut crust adds a nice crunch.

Ingredients: 1 1/2 cups hazelnuts, toasted and finely chopped. 1/2 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 1/2 cups malted milk chocolate chips. 1 cup heavy cream. 2 tablespoons malted milk powder. 1 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Put the chopped hazelnuts, sugar, salt, and melted butter in a bowl and mix them together well. Put the dough in a 9-inch tart pan and press it into the bottom and up the sides. Bake the crust for 12 to 15 minutes, or until it turns a light golden color. Take it out of the oven and let it cool completely. Put the heavy cream in a saucepan and heat it over medium-low heat until it just starts to simmer. Take it off the heat and mix in the malted milk powder until it's all mixed in. To make the chocolate chips, put them in a bowl that can handle heat and pour the hot cream over them. Wait one to two minutes, then stir it until it's smooth and well mixed. Add the vanilla extract and mix well. Spread the chocolate mix out evenly in the tart crust that has been cooled. Put the tart in the fridge for at least two hours, or until the filling is set. You can add more chopped hazelnuts or whipped cream as a garnish before serving. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

#dessertlover, #hazelnutcrust, #MaltedMilk

Mash Tun

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This Egyptian Spinach Pie with Hazelnut Dukkah Tart has a buttery pie crust and tastes like savory spinach, creamy feta cheese, and a hint of garlic. This tart is a great mix of tastes and textures, with a crunchy hazelnut dukkah on top.

Ingredients: 1 pre-made pie crust. 500g fresh spinach, chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 100g feta cheese, crumbled. 3 eggs. 200ml milk. Salt and pepper to taste. For Hazelnut Dukkah:. 50g hazelnuts, toasted and crushed. 2 tablespoons sesame seeds. 1 tablespoon coriander seeds. 1 tablespoon cumin seeds. 1 tablespoon black peppercorns. 1 teaspoon sea salt.

Instructions: Preheat the oven to 180C 350F. In a skillet, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add chopped spinach to the skillet and cook until wilted. Season with salt and pepper. In a mixing bowl, whisk together eggs and milk. Season with salt and pepper. Place the pre-made pie crust into a tart pan. Prick the bottom with a fork. Spread the cooked spinach mixture evenly over the pie crust. Sprinkle crumbled feta cheese on top. Pour the egg and milk mixture over the spinach and feta. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown. While the tart is baking, prepare the hazelnut dukkah: In a dry skillet, toast sesame seeds, coriander seeds, cumin seeds, and black peppercorns until fragrant. Remove from heat and let cool. In a food processor, combine toasted spices, toasted hazelnuts, and sea salt. Pulse until coarsely ground. Once the tart is baked, sprinkle hazelnut dukkah over the top. Serve the tart warm or at room temperature.

Prep Time: 20 minutes

Cook Time: 30 minutes

#GarlicFlavor, #GourmetTart, #HazelnutDukkahTart

the gillingham battle B26 crashes of 1944

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This Healthy Veggie Pasta is a delicious and nutritious dinner option that the whole family will love. Packed with colorful vegetables and whole wheat pasta, it's a balanced meal that's easy to make and satisfying to eat.

Ingredients: 8 oz whole wheat pasta. 2 cups broccoli florets. 1 cup cherry tomatoes, halved. 1 bell pepper, thinly sliced. 1 small zucchini, diced. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Grated Parmesan cheese optional, for serving.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put zucchini, bell pepper, broccoli florets, and cherry tomatoes in the pan. For about 5 to 7 minutes, stirring every now and then, cook until the vegetables are soft but still crisp. Add pepper and salt to taste. Put the cooked pasta in the pan with the vegetables. Toss everything together until it's all well mixed and hot. If you want, you can add grated Parmesan cheese on top while it's still hot. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

Mrabbi Hillel

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This pork and sauerkraut recipe for the slow cooker makes pork that is tender and full of flavor. The sauerkraut is sour, and the apples are sweet. It's a classic dish that makes you feel better on busy days.

Ingredients: 2 lbs pork shoulder, trimmed and cut into chunks. 1 onion, thinly sliced. 1 lb sauerkraut, drained and rinsed. 2 apples, peeled, cored, and sliced. 1 cup chicken broth. 2 tbsp brown sugar. 1 tsp caraway seeds. Salt and pepper to taste.

Instructions: Add salt and pepper to the pork shoulder chunks. Smoked pork, sliced onion, sauerkraut, and apple slices should all be put in the slow cooker. Put chicken broth, brown sugar, and caraway seeds in a small bowl and mix them together. Pour the broth mix over the things that are already in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the pork is soft. Serve hot, and if you want, top with more caraway seeds.

Prep Time: 15 minutes

Cook Time: 360 minutes

Alexis Carlson

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Smoky flavors from chipotle peppers and sweetness from orange marmalade play well off one another in this shrimp and rice recipe.

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Indulge in the warm flavors of fall with this gluten and dairy-free maple pumpkin pie. Made with wholesome ingredients and sweetened with pure maple syrup, it's a delightful dessert that everyone can enjoy, especially those with dietary restrictions.

Ingredients: 1 gluten-free pie crust. 1 can 15 oz pumpkin puree. 1/2 cup full-fat coconut milk. 1/2 cup pure maple syrup. 2 eggs. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine pumpkin puree, coconut milk, maple syrup, eggs, vanilla extract, spices, and salt. Mix until smooth. Pour the filling into the gluten-free pie crust. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Allow the pie to cool completely before slicing and serving. Optional: Serve with dairy-free whipped cream or coconut cream.

Prep Time: 15 minutes

Cook Time: 50 minutes

Peakview Parent Teacher Organization