unicornad

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This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

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Olives, fresh rosemary, and a honey-sweetened Greek salad dressing add Mediterranean flair to this tasty 5-bean salad.

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The air fryer makes it simple and quick to make this mouthwatering appetizer of bay scallops, which are also served with a hot Sriracha mayo dipping sauce.

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This seed cake recipe, which has a distinct flavor of caraway seeds, hails from Great Britain.

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This cinnamon cake will be met with rave reviews from everyone who tries it. Cinnamon does double duty: both in the batter and in a warm syrupy topping.

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Italian sausage is added in the final stage to this mixed bean and vegetable soup prepared in a slow cooker.

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Even though canned tomatoes are used, a creamy tomato soup with flavorful leeks, rosemary, and basil still tastes incredibly fresh.

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A luscious coconut-based curry infused with aromatic spices and succulent tiger prawns, creating a harmonious blend of flavors that transports you to the coastal shores.

Ingredients: 500g tiger prawns, peeled and deveined. 2 cups coconut milk. 2 tablespoons coconut oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 2 green chilies, slit lengthwise. 1 teaspoon turmeric powder. 1 tablespoon coriander powder. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt to taste. Handful of curry leaves. 2 tablespoons chopped cilantro coriander leaves for garnish.

Instructions: Put coconut oil in a pan and heat it over medium-low heat. Chop up the green chilies, onions, garlic, and ginger and add them. Cook the onions until they become clear. Put in the chili, coriander, cumin, and turmeric powders. Do this for two minutes. Add the coconut milk and warm it up slowly. Put in the curry leaves and prawns. It will take about 5 to 7 minutes of cooking until the prawns turn pink and are fully cooked. Add salt to your liking. Add chopped cilantro as a garnish. Serve hot with bread or steamed rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

Aicaer 2019

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Indulge in the creamy goodness of homemade blackberry chip ice cream without the need for an ice cream maker. This no churn recipe combines the sweetness of condensed milk with the tartness of fresh blackberries, all studded with dark chocolate chips for a delightful treat.

Ingredients: 2 cups heavy cream. 14 oz sweetened condensed milk. 1 cup fresh blackberries, pureed and strained. 1/2 cup dark chocolate chips.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk slowly and mix it in well. Add the blackberry puree and mix it in until it's spread out evenly. The dark chocolate chips should be carefully mixed in. Put the mixture in a loaf pan or a container that can go in the freezer. It should be frozen for at least 6 hours or until it is firm. When it's frozen, take a scoop and serve. Have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

Merhrs Cake Corner

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Asian Garlic Noodles are a simple, tasty dish that combines the savory tastes of soy sauce and garlic with a touch of heat. This simple stir-fry dish makes a filling supper.

Ingredients: 8 oz 225g egg noodles. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1/4 cup 60ml soy sauce. 2 tablespoons oyster sauce. 1 tablespoon brown sugar. 1/2 teaspoon crushed red pepper flakes. 1/4 cup 60ml chicken broth. 2 green onions, chopped. 1 teaspoon sesame oil. 1/4 cup 15g chopped fresh cilantro optional. Sesame seeds for garnish optional.

Instructions: Cook the egg noodles according to package instructions. Drain and set aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and saut for about 1 minute until fragrant. Add the cooked egg noodles to the skillet and stir-fry for 2-3 minutes. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, crushed red pepper flakes, and chicken broth. Pour the sauce mixture over the noodles and toss to combine. Cook for an additional 2-3 minutes, allowing the noodles to soak up the flavors. Stir in the chopped green onions and sesame oil. Cook for another minute. Garnish with chopped fresh cilantro and sesame seeds if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

library nhs

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Indulge in the ultimate comfort food experience with this Chili Cheese Fry Burger. It's a delicious combination of a juicy beef patty, smothered in chili, topped with melted cheddar cheese, crispy french fries, diced onions, and spicy jalapeños, all sandwiched between toasted burger buns.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 burger buns. 1 cup chili homemade or canned. 1 cup shredded cheddar cheese. 2 cups french fries, cooked. 1/2 cup diced onions. 1/4 cup sliced jalapeos. 1/4 cup sour cream. 1/4 cup ketchup.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. Add salt and pepper to the ground beef, and then shape it into 4 burger patties. If you want the burger patties medium-rare, cook them for about 4 to 5 minutes on each side on a grill or in a pan. Add a lot of shredded cheddar cheese to top of each patty in the last minute of cooking and let it melt. You can grill or toast the burger buns until they are just barely browned. Put one burger patty on the bottom half of each bun to make a burger. Put some chili on top of each patty. Put some french fries on top of the chili. Add diced onions and sliced jalapeos to the fries. Put ketchup on the bottom half of the buns and sour cream on the top half. To finish the burger, put the top bun on top of the assembled ingredients. Serve your Chili Cheese Fry Burger right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Heel To Heal Superhero 5k

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This recipe for Whole Wheat Almond-Poppy Seed Pancakes is a healthy and nutty take on regular pancakes. They taste great and have a nice crunch from the poppy seeds, which makes them perfect for breakfast.

Ingredients: 1 cup whole wheat flour. 1/4 cup almond flour. 2 tablespoons poppy seeds. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup plain yogurt. 1 large egg. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together the whole wheat flour, almond flour, poppy seeds, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, plain yogurt, egg, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or sliced almonds. Enjoy your delicious Whole Wheat Almond-Poppy Seed Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sendai Earthquake Japan

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A flavorful and hearty vegetarian curry cooked slowly in a crock-pot, perfect for busy days when you want a comforting meal ready when you come home.

Ingredients: 2 cups diced vegetables such as carrots, bell peppers, potatoes, and cauliflower. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1 cup vegetable broth. 2 tablespoons curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin. Salt and pepper to taste. 2 tablespoons chopped fresh cilantro for garnish. Cooked rice or naan bread for serving.

Instructions: In a slow cooker, combine diced vegetables, chickpeas, diced onion, minced garlic, coconut milk, vegetable broth, curry powder, turmeric, cumin, salt, and pepper. Stir until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender. Serve hot over cooked rice or with naan bread. Garnish with chopped fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Carrick Academy D and T

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Savor the flavorful and elegant world of macarons! These French candies' vivid colors and fine details make them ideal for macro food photography. Macaron photography makes for a delightful subject, whether you're photographing their exquisite texture or presenting a close-up of their filling. Bake your own macarons using this recipe, then showcase your artistic photography abilities.

Ingredients: 2/3 cup almond flour. 1 1/2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Gel food coloring optional. Buttercream or ganache for filling your choice. Sprinkles or edible decorations optional.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine in texture. Sift the mixture into a large bowl to remove any lumps. In a separate bowl, beat the egg whites until they become foamy. Gradually add granulated sugar and continue beating until stiff peaks form. If desired, add vanilla extract and a few drops of gel food coloring and gently fold them into the meringue. Carefully fold the almond flour and powdered sugar mixture into the meringue in thirds, ensuring it's well incorporated but being careful not to overmix. The batter should be thick and smooth. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds about 1-inch in diameter onto the prepared baking sheet, leaving space between each macaron. Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for about 20-30 minutes, allowing them to form a slight crust. Bake in the preheated oven for 15-18 minutes, or until the macarons have developed feet and are set but not browned. Remove the macarons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the macarons are completely cool, pair them up by size and fill them with your choice of buttercream or ganache. You can also add sprinkles or other edible decorations to the filling if desired. Allow the filled macarons to set in the refrigerator for at least 24 hours to mature and develop their flavors. Serve your homemade macarons and enjoy the delightful flavors and textures!

Prep Time: 30 minutes

Cook Time: 15-18

Gemma Kneale

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Indulge in the ultimate sushi experience with this luxurious Toro & Caviar SushiOverload. The rich flavor of toro combined with the delicate burst of caviar creates a harmonious symphony of taste that will delight your palate.

Ingredients: 200g toro fatty tuna. 50g caviar. 300g sushi rice. Nori sheets. Soy sauce for dipping.

Instructions: Prepare sushi rice according to package instructions. Cut toro into small slices. Lay a sheet of nori on a sushi mat. Spread a layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top. Place toro slices and a spoonful of caviar along the center of the rice. Roll the sushi tightly using the sushi mat. Slice the roll into bite-sized pieces. Serve with soy sauce for dipping. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Rc Tank Electronics

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Create a stunning cake pop tower in your favorite color, perfect for any celebration or sweet indulgence.

Ingredients: 2 cups of cake crumbs your favorite flavor. 1/2 cup of frosting matching your favorite color. 2 cups of candy melts in your favorite color. Cake pop sticks. Sprinkles in your favorite color.

Instructions: Combine the frosting and cake crumbs in a sizable bowl and mix thoroughly. Using the mixture, roll small balls of cake and put them on a baking sheet covered with parchment paper. After inserting a cake pop stick into each ball of cake, freeze for half an hour. Melt the candy melts as directed on the package in a microwave-safe bowl. Make sure every cake pop is completely covered by dipping it into the melted candy melts. Let the excess fall off. Before it hardens, cover the wet candy coating with your preferred color of sprinkles. Reposition the cake pops on the parchment paper and allow them to solidify and cool. To achieve a smooth finish, dip the second layer of candy coating in the same manner. When the cake is fully solid, arrange it into a stunning tower. Present and savor your exquisite and mouthwatering Gorgeous Cake Pop Tower!

Prep Time: 45 minutes

Cook Time: 0 minutes

Tony Sandy

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Peanut Butter Rice Krispie Pralines are a delightful twist on the classic pralines, combining the rich flavors of peanut butter and butterscotch with the crunchy goodness of Rice Krispie cereal.

Ingredients: 1 cup peanut butter. 1 cup light corn syrup. 1 cup granulated sugar. 6 cups Rice Krispie cereal. 1 tsp vanilla extract. 1/2 cup chopped peanuts. 1/2 cup butterscotch chips optional.

Instructions: In a large saucepan, combine peanut butter, corn syrup, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the vanilla extract. Add the Rice Krispie cereal and chopped peanuts to the saucepan. Mix well until everything is evenly coated. If desired, fold in the butterscotch chips for an extra layer of flavor. Drop spoonfuls of the mixture onto wax paper or a baking sheet lined with parchment paper. Allow the pralines to cool and set at room temperature. Once cooled and hardened, store the pralines in an airtight container. Enjoy these delicious peanut butter Rice Krispie pralines as a sweet treat!

Prep Time: 15 minutes

Cook Time: 10 minutes

Saldanet