tiens-toidroite

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Experience the perfect combination of smoky barbecue flavors and the crispiness of a cob oven-baked pizza. This recipe brings together classic BBQ toppings on a homemade crust for a mouthwatering culinary delight.

Ingredients: 1 batch pizza dough. 1 cup tomato sauce. 2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced black olives. 1/4 cup chopped fresh basil. Olive oil for brushing.

Instructions: Preheat your cob oven to 600F 315C. Roll out the pizza dough to your desired thickness on a floured surface. Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Evenly sprinkle the shredded mozzarella cheese over the sauce. Top the pizza with sliced pepperoni, black olives, and chopped fresh basil. Carefully transfer the pizza to a pizza peel or flat surface for easy transfer to the cob oven. Slide the pizza into the preheated cob oven, positioning it on the hot oven floor. Bake for 8-10 minutes or until the crust is golden and the cheese is melted and bubbly. Using a pizza peel, carefully remove the pizza from the cob oven. Brush the crust with olive oil for added flavor and shine. Allow the pizza to cool for a few minutes before slicing. Serve hot and enjoy your delicious BBQ pizza from the cob oven!

Prep Time: 30 minutes

Cook Time: 10 minutes

AR Tap Shooter

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The Farmers Market Cocktail celebrates the vibrant flavors of fresh produce found at the farmers market. It's a refreshing and nutritious drink perfect for any occasion.

Ingredients: 2 oz fresh carrot juice. 1 oz fresh beet juice. 1 oz fresh apple juice. 1 oz fresh lemon juice. 1 oz maple syrup. 2 oz sparkling water. Ice cubes. Fresh herbs or edible flowers for garnish.

Instructions: Put apple juice, lemon juice, beet juice, carrot juice, and maple syrup in a cocktail shaker. Put ice cubes in the shaker and shake it very hard for 15 seconds. Pour the mixture through a strainer into a glass that has ice cubes in it. Add sparkling water on top and stir it in slowly. Add fresh herbs or edible flowers as a garnish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

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Chicken thighs that are juicy and crispy, served with a tasty honey Dijon balsamic pan sauce. This dish is full of flavor and great for a filling dinner during the week.

Ingredients: 4 chicken thighs. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons honey. 2 tablespoons Dijon mustard. 2 tablespoons balsamic vinegar. 1/2 cup chicken broth. 1 tablespoon chopped fresh parsley optional, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add salt and pepper to the chicken thighs. A skillet that can go in the oven should have olive oil in it. Put the chicken thighs in the pan with the skin side down. Cook for about 5 minutes, or until they are golden brown. Turn the chicken thighs over and put the skillet in an oven that has already been heated. Put the chicken in the oven and bake for 20 to 25 minutes, or until it's done and crispy. Take the skillet out of the oven and put the chicken thighs on a plate. As a way to keep warm, cover loosely with foil. Set the pan back on the stove over medium heat. Mix in the garlic and cook for one minute, until the garlic smells good. Honey, Dijon mustard, balsamic vinegar, and chicken broth should all be mixed in. Bring the sauce to a simmer and cook for three to four minutes, until it gets a little thicker. Put the chicken thighs back in the pan and cover them with the sauce. Add two to three more minutes of cooking to heat everything through. If you want, you can add chopped parsley as a garnish. The honey Dijon balsamic pan sauce goes well with the crispy chicken thighs. Have fun!

Prep Time: 10 minutes

Cook Time: 30 minutes

st. lawrence invitational showdown

[tiens-toidroite]

This cucumber pasta salad is great for people on a low-carb or keto diet because it is cool and tasty. Great for you and good for you because it's full of fresh vegetables and tangy feta cheese.

Ingredients: 2 large cucumbers, spiralized. 1/4 cup cherry tomatoes, halved. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 2 tbsp fresh parsley, chopped. 2 tbsp olive oil. 1 tbsp lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine spiralized cucumbers, cherry tomatoes, black olives, feta cheese, and parsley. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Toss gently to combine all ingredients evenly. Chill in the refrigerator for 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

cleaning service st. louis

[tiens-toidroite]

Indulge in these delightful Toffee Fudge Cookies that combine the rich flavors of toffee and chocolate in a soft, chewy cookie. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup toffee bits. 1/2 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined and creamy. Beat in the eggs, one at a time, and then add the vanilla extract. Mix until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toffee bits and chocolate chips, distributing them evenly throughout the dough. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and allow the 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: 10-12

Never 2 Late 2 Tri

[tiens-toidroite]

This creamy avocado hummus toast is a delicious and nutritious way to start your day. The creamy avocado pairs perfectly with the savory hummus, creating a satisfying and flavorful topping for whole grain toast.

Ingredients: 1 ripe avocado. 1 can chickpeas, drained and rinsed. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1/4 teaspoon cumin. Salt and pepper to taste. 4 slices whole grain bread, toasted. Optional toppings: cherry tomatoes, microgreens, red pepper flakes.

Instructions: Put the garlic, lemon juice, cumin, salt, and pepper in a food processor and add the avocado and chickpeas. To make it smooth and creamy, scrape down the sides of the bowl as needed. Spread the avocado hummus mix on the pieces of toasted bread. If you want, you can add cherry tomatoes, microgreens, and red pepper flakes on top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Cobblers Beach

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Enjoy the unique and flowery flavors of this homemade ice cream made with dandelion and honey. The creamy custard is flavored with dandelion petals, making it a delicious treat that's perfect for a sunny day.

Ingredients: 2 cups dandelion petals, washed and drained. 4 cups whole milk. 1 cup heavy cream. 1 cup honey. 6 egg yolks. 1 teaspoon vanilla extract. 1/2 teaspoon salt.

Instructions: Put the dandelion petals and 2 cups of milk in a saucepan. Put the mixture on low heat and stir it around until it starts to steam. Take it off the heat and let it sit for 30 minutes. Using a fine-mesh sieve, pour the milk with dandelion petals into a clean saucepan. Press the petals down to get all the liquid out. To the saucepan, add the last two cups of milk, the heavy cream, and half of the honey. Stir it every now and then while heating over medium-low heat until it's hot but not boiling. In a different bowl, mix the egg yolks, vanilla extract, salt, and the rest of the honey with a whisk. Slowly pour the hot milk mixture into the egg yolk mixture while whisking all the time to keep the eggs from curdling. Bring the mixed ingredients back to the saucepan and stir them all the time over low heat for about 5 to 7 minutes, or until the mixture thickens and coats the back of a spoon. Do not let it get too hot. Through a fine-mesh sieve, pour the custard into a clean bowl. This will get rid of any petals or bits that have curdled. Once the custard is cool enough to touch, cover it and put it in the fridge for at least 4 hours, or until it is completely cold. Once the custard is cold, use an ice cream maker and follow the directions on the box. Put the ice cream that has been churned into a container that won't let air in. Freeze for a few hours, or until it is firm. Serve your homemade ice cream with dandelion and honey. If you want, you can decorate it with more dandelion petals. Have fun!

Prep Time: 30 minutes

Cook Time: 15 minutes

nenaz babaee

[tiens-toidroite]

Enjoy the creamy goodness of this chicken dish with lemon, which goes great with tender asparagus. There is a great balance of tastes and textures that will make your mouth happy.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 pound fresh asparagus, trimmed and cut into 2-inch pieces. 3 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1 tablespoon chopped fresh parsley.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 6-7 minutes per side. Remove from skillet and set aside. In the same skillet, add asparagus and garlic. Cook for 2-3 minutes, stirring occasionally. Pour in chicken broth, heavy cream, Parmesan cheese, lemon juice, and lemon zest. Bring to a simmer. Return chicken breasts to the skillet. Cover and cook for 5-6 minutes, or until chicken is cooked through and asparagus is tender. Sprinkle with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Leopard Techie

[tiens-toidroite]

These cookies combine gooey marshmallow creme with traditional chocolate chip cookies in a delightful way. These desserts are the ideal indulgence for any occasion because the marshmallow creme melts in your mouth as soon as you bite into them.

Ingredients: 1 cup 2 sticks unsalted butter, at room temperature. 3/4 cup granulated sugar. 3/4 cup packed light-brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet and/or milk chocolate chips. 1 cup marshmallow creme.

Instructions: Preheat your oven to 350F 175C and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and light-brown sugar until the mixture is light and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture, mixing well until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips until evenly distributed throughout the cookie dough. Take a tablespoon of cookie dough and flatten it in your palm. Place a small spoonful of marshmallow creme in the center, then fold the cookie dough around it, sealing the marshmallow creme inside. Repeat for the remaining dough and marshmallow creme. Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Be careful not to overbake. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious Marshmallow Creme Stuffed Chocolate Chip Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Apex Farmers Market

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The traditional French dessert Tarte Tatin is usually made with caramelized fruit and pastry. Tomato Tarte Tatin is a savory take on the dessert. Butter, brown sugar, and balsamic vinegar are used to caramelize cherry tomatoes in this recipe. Puff pastry is then used to cover the tomatoes and they are baked until golden brown. The end result is a delicious mix of sweet and savory tastes that is great for any event.

Ingredients: 500g cherry tomatoes. 1 sheet puff pastry. 50g butter. 50g brown sugar. 2 tbsp balsamic vinegar. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 200C 400F. In a skillet, melt the butter over medium heat. Add the brown sugar and balsamic vinegar, stirring until the sugar is dissolved. Add the cherry tomatoes to the skillet, and cook for about 5 minutes until slightly softened. Season with salt and pepper. Roll out the puff pastry and cut it into a circle slightly larger than the skillet. Place the puff pastry over the tomatoes, tucking in the edges. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy. Carefully invert the tart onto a serving plate, allowing the tomatoes to be on top. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

#TarteTatinRecipe, #TomatoRecipe, #SavoryDessert, #FrenchFoodie

International Conference on Applied Science and Engineering

[tiens-toidroite]

A delightful vegan dessert made with spiralized apples, almond flour, and warm spices, creating a healthier version of a classic apple tart.

Ingredients: 4 large apples, spiralized. 1 cup almond flour. 1/4 cup maple syrup. 2 tbsp coconut oil, melted. 1 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup chopped pecans. 1/4 cup rolled oats. 2 tbsp coconut sugar.

Instructions: Set the oven to 350F 175C and heat it up. Add the coconut oil, cinnamon, nutmeg, maple syrup, and salt to a bowl. Mix the ingredients together until the mixture is crumbly. Put chopped pecans, rolled oats, spiralized apples, and coconut sugar in a different bowl. Spoon half of the almond flour mix into the tart pan's base. Put the apple mixture on top of the crust in a thin layer. Add the rest of the almond flour mixture on top. If you want it golden brown and bubbly, bake it for 30 to 35 minutes. Wait until it's cool to cut it. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

Nagelsalon Sundari

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A hearty and flavorful vegan burrito bowl cooked effortlessly in the Instant Pot. Packed with brown rice, black beans, corn, and veggies, it's a nutritious and satisfying meal.

Ingredients: 1 cup brown rice. 1 cup black beans, soaked overnight. 1 cup corn kernels. 1 bell pepper, diced. 1 onion, diced. 1 jalapeno, minced. 1 tablespoon olive oil. 1 tablespoon taco seasoning. 1 teaspoon cumin powder. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 can 14 oz diced tomatoes. 2 cups vegetable broth. Salt and pepper to taste. 1 avocado, sliced. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Press the 'Saute' button on the Instant Pot and add olive oil. Add diced onion, bell pepper, and jalapeno. Saute until softened. Add rice, black beans, corn, diced tomatoes, taco seasoning, cumin powder, garlic powder, paprika, vegetable broth, salt, and pepper. Stir well. Close the lid, set the valve to 'Sealing', and cook on high pressure for 22 minutes. Once the cooking time is complete, allow natural pressure release for 10 minutes, then carefully release any remaining pressure manually. Open the lid and fluff the rice mixture with a fork. Serve the burrito bowl topped with sliced avocado, fresh cilantro, and lime wedges.

Prep Time: 15 minutes

Cook Time: 22 minutes

Shoot the Red

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Some of the seasonal foods that make up this Winter Chopped Salad are roasted butternut squash, goat cheese, toasted pecans, mixed greens, kale, radicchio, and pomegranate arils. With its sweet and sour balsamic vinaigrette, this salad is perfect for winter and is full of different tastes and textures.

Ingredients: 4 cups mixed greens. 1 cup chopped kale. 1 cup chopped radicchio. 1/2 cup thinly sliced red onion. 1/2 cup pomegranate arils. 1/2 cup chopped roasted butternut squash. 1/2 cup crumbled goat cheese. 1/4 cup chopped toasted pecans. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Put the mixed greens, chopped kale, and chopped radicchio in a large salad bowl. Cut the red onion into thin slices and add them to the bowl along with the pomegranate arils, chopped roasted butternut squash, crumbled goat cheese, and chopped toasted pecans. The olive oil, balsamic vinegar, and honey should all be mixed together in a small bowl. Add salt and pepper to taste. Add the salad ingredients to a large bowl. Then, drizzle the dressing over them. Toss the salad gently to coat all the ingredients with the dressing and mix them together. Serve your tasty Winter Chopped Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Echo and Xpect

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Mexican rice is a flavorful and aromatic side dish that pairs perfectly with tacos. This recipe combines rice with sautéed vegetables and Mexican spices for a delicious and satisfying accompaniment to your taco feast.

Ingredients: 1 cup long-grain white rice. 2 tablespoons vegetable oil. 1/2 onion, finely chopped. 1 red bell pepper, diced. 1 garlic clove, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 can 14 ounces diced tomatoes. 1 3/4 cups chicken broth. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Warm the vegetable oil in a big pan over medium-low heat. When you add the rice, stir it around a lot as you cook it until it turns clear and starts to brown a bit. Put in the minced garlic, chopped onion, diced red bell pepper, ground cumin, and chili powder. Add a few more minutes of cooking and keep going until the vegetables get soft. Add the chicken broth and diced tomatoes and mix well. Add pepper and salt to taste. Once it starts to boil, lower the heat, cover, and let it cook for 20 to 25 minutes, or until the rice is soft and the liquid is absorbed. If you want the flavors to blend better, take the skillet off the heat and cover it for 5 more minutes. Use a fork to fluff up the rice, add fresh cilantro leaves on top, and serve with your favorite tacos.

Prep Time: 10 minutes

Cook Time: 30 minutes

Remy Dehame

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There are fresh mussels cooked in a spicy red sauce that has garlic, onions, and red bell peppers in it, making this simple but tasty seafood dish. It's a quick and filling meal that tastes even better with crusty bread to soak up the tasty sauce.

Ingredients: 1 kg fresh mussels, cleaned and debearded. 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can 400g crushed tomatoes. 1/2 cup white wine. 1 tsp red pepper flakes. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and diced red bell pepper. Saut until softened. Pour in crushed tomatoes and white wine. Stir well. Season with red pepper flakes, salt, and pepper. Add cleaned mussels to the pot, cover, and simmer for 5-7 minutes, or until mussels have opened. Discard any mussels that do not open. Sprinkle with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Rancho 2 Rios

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Slow Cooker Succulent Pot Roast is a tasty and comforting dish that's great for a cozy family dinner. As the beef simmers in the slow cooker with fragrant herbs and vegetables, it gets very tender. This makes a rich and hearty meal.

Ingredients: 1 3-4 pounds beef chuck roast. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup red wine optional. 2 tablespoons Worcestershire sauce. 2 bay leaves. 4 carrots, peeled and chopped. 4 potatoes, peeled and chopped. 2 sprigs fresh rosemary.

Instructions: Season the beef chuck roast generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Place the sliced onion and minced garlic in the bottom of a slow cooker. Put the seared roast on top. Pour in beef broth and red wine if using. Add Worcestershire sauce and bay leaves. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender. Add chopped carrots, potatoes, and fresh rosemary to the slow cooker during the last 2 hours of cooking. Once the beef and vegetables are tender, remove the bay leaves and rosemary sprigs. Serve the pot roast hot.

Prep Time: 20 minutes

Cook Time: 480 minutes

ProtechZone

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The healthy kale, the creamy burrata cheese, and the tasty garlic in this Kale Burrata Pasta go so well together. This dish is both easy and fancy, and it's great for a quick dinner during the week or a cozy meal on the weekend.

Ingredients: 200g pasta. 2 cups kale, chopped. 200g burrata cheese. 2 cloves garlic, minced. 3 tbsp olive oil. Salt and pepper to taste. Chili flakes optional. Grated Parmesan cheese for topping.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Save half a cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Put chopped kale in the pan and cook it until it wilts. Add the cooked pasta and the pasta water that you saved to the pan. Sprinkle to mix. You can add chili flakes, salt, and pepper to taste. Break up the burrata cheese and sprinkle it on top of the pasta. Allow it to melt a little. Grate some Parmesan cheese on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Nicaragua Escapade