supercarace

[supercarace]

Jan Birnbaum's Style of New Orleans Babyback Beer Ribs have the right amount of sweet, smoky, and spicy flavors. The beer misting gives the ribs more flavor and moisture, making them a real barbecue treat.

Ingredients: 2 racks baby back ribs. 1 tablespoon smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried thyme. 1 tablespoon brown sugar. 1 tablespoon salt. 1 tablespoon black pepper. 1 teaspoon cayenne pepper. 1 cup beer preferably a dark ale. 1 cup barbecue sauce.

Instructions: Preheat your grill or smoker to 225F 107C. Remove the membrane from the back of the ribs for better flavor penetration. In a small bowl, mix smoked paprika, garlic powder, onion powder, dried thyme, brown sugar, salt, black pepper, and cayenne pepper to create a dry rub. Rub the spice mixture evenly over both sides of the ribs. Place the ribs on the grill and cook for 3 hours, maintaining a consistent temperature. After 3 hours, pour beer into a spray bottle and mist the ribs. Continue cooking for another hour, misting every 30 minutes with beer. In the final hour, brush the ribs with barbecue sauce every 15 minutes for a flavorful glaze. Once the ribs are tender and have a nice bark, remove them from the grill. Let the ribs rest for 10 minutes before slicing between the bones. Serve with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 4*

Neighborhood Strong

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This baby asparagus, garlic, and three-cheese tart has a great mix of tastes. The puff pastry is perfectly crisp, which goes well with the creamy cheese mixture. The fresh asparagus and garlic give it a springtime flavor.

Ingredients: 1 sheet puff pastry. 1 bunch baby asparagus, trimmed. 2 cloves garlic, minced. 1/2 cup ricotta cheese. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. On a floured surface, roll out puff pastry to fit a tart pan. Prick the dough with a fork, leaving a 1-inch edge. Put ricotta, mozzarella, and Parmesan cheese in a small bowl and mix them together. Spread it out evenly over the pastry, but don't touch the edge. Place asparagus spears that have been trimmed on top of the cheese mixture. Put minced garlic on top of the asparagus. Put olive oil on top of the tart and season it with salt and pepper. Put it in the oven for 20 to 25 minutes, or until the pastry is golden brown and the asparagus is soft. Cut it up and serve it hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

L'entrepôt Du Meuble Gaétan

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A flavorful and creamy curry made with black-eyed peas and coconut milk, prepared effortlessly in the Instant Pot. Perfect for a hearty and satisfying meal.

Ingredients: 1 cup dried black-eyed peas. 1 can 14 oz coconut milk. 1 onion, finely chopped. 2 tomatoes, diced. 3 cloves garlic, minced. 1 inch ginger, grated. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. Salt to taste. 2 tablespoons vegetable oil. Fresh cilantro for garnish.

Instructions: Rinse the black-eyed peas under cold water and set aside. Turn on the Instant Pot and select the 'Saute' function. Heat vegetable oil and saut onions until translucent. Add minced garlic and grated ginger. Stir for a minute until fragrant. Add diced tomatoes, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and oil starts to separate. Add black-eyed peas and coconut milk. Stir well to combine. Close the Instant Pot lid, set the vent to 'Sealing,' and select the 'Pressure Cook' function. Cook on high pressure for 15 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Open the lid, stir the curry, and adjust the seasoning if needed. Serve the Black Eyed Peas Curry over rice, garnished with fresh cilantro. Enjoy your Instant Pot Black Eyed Peas Curry with Coconut Milk!

Prep Time: 15 minutes

Cook Time: 25 minutes

Now Diving Center

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Indulgent and creamy chocolate pie made with dairy-free ingredients for a delicious vegan dessert.

Ingredients: 1 14 oz can coconut milk. 1/2 cup dairy-free chocolate chips. 1/4 cup cocoa powder. 1/4 cup cornstarch. 1/3 cup granulated sugar. 1 tsp vanilla extract. 1 vegan pie crust. Vegan whipped cream, for topping optional.

Instructions: In a saucepan, heat coconut milk over medium heat until it simmers. Add chocolate chips and whisk until melted and smooth. In a separate bowl, whisk together cocoa powder, cornstarch, and sugar. Slowly pour the cocoa mixture into the saucepan, whisking constantly until thickened. Remove from heat and stir in vanilla extract. Pour the mixture into the pie crust. Refrigerate for at least 4 hours or until set. Top with vegan whipped cream before serving, if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

Diamond Scape

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These refreshing popsicles combine the sweetness of fresh strawberries with creamy goodness for a delightful summer treat.

Ingredients: 2 cups fresh strawberries, hulled and sliced. 1 cup heavy cream. 1/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Using a blender, blend the strawberries until they are smooth. Whip the heavy cream, sugar, and vanilla extract in a different bowl until stiff peaks form. Mix the strawberry puree into the whipped cream slowly until everything is well mixed. Sticks should be put into the popsicle molds, and the mixture should be frozen for at least 4 hours, or until it is solid. Just run the molds under warm water for a second to get the popsicles out of the molds after they are frozen. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Edugear Ltd

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Sheng Jian Bao, also known as Pan-Fried Pork Buns, are a popular Chinese street food. These buns have a crispy bottom and a juicy pork filling, making them a delightful treat for any occasion.

Ingredients: 1 pound ground pork. 2 cups all-purpose flour. 1/2 cup warm water. 1/2 cup napa cabbage, finely chopped. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon ginger, grated. 1/2 teaspoon sugar. Salt and pepper to taste. Vegetable oil for frying.

Instructions: To make a dough, put the all-purpose flour and warm water in a mixing bowl. After about five minutes, knead it until smooth. After 30 minutes, cover and let it rest. Ground pork, napa cabbage, minced garlic, soy sauce, sesame oil, grated ginger, sugar, salt, and pepper should all be combined in a different bowl. Blend until thoroughly blended. Roll the dough into small balls after dividing it into pieces. Each ball should be rolled into a thin, 4-inch-diameter circle. Put a dollop of the pork filling in the middle of each circle of dough. To make the buns, fold the circle in half to form a half-moon shape, then pinch the edges together. Grease a big nonstick skillet with a tablespoon of vegetable oil and place it over medium-high heat. With the flat side facing down, place the buns in the skillet, allowing space between them. Cook until the bottoms are golden brown, two to three minutes. Pour in half a cup of water, place a lid on the skillet, and turn down the heat. The buns should be steam-cooked for 8 to 10 minutes, or until the dough is cooked through and the filling is well cooked. Take off the cover and turn the heat up to medium-high. Cook for a further two to three minutes, or until the bottoms are golden brown and crispy. Present the Sheng Jian Bao warm, accompanied by soy sauce for a dip. Savor your mouthwatering pan-fried pork buns!

Prep Time: 60 minutes

Cook Time: 20 minutes

Agen Judi Bola Terpercaya

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A tasty Paleo take on the traditional General Tso's dish, consisting of crunchy cauliflower florets dipped in a sauce made with honey, coconut aminos, and apple cider vinegar.

Ingredients: 1 medium cauliflower, cut into florets. 2 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 tbsp honey. 1 tsp arrowroot powder. 1/4 cup chicken broth. 1 tbsp coconut oil. 2 cloves garlic, minced. 1 tsp fresh ginger, grated. 1/4 tsp red pepper flakes optional. 2 green onions, sliced for garnish. 1 tbsp sesame seeds for garnish.

Instructions: Set oven temperature to 400F 200C. To make the sauce, combine the coconut aminos, arrowroot powder, honey, apple cider vinegar, and chicken broth in a small bowl. Put aside. Arrange the cauliflower florets on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until tender and lightly browned. Heat the coconut oil in a big skillet over medium heat. Add the red pepper flakes, grated ginger, and minced garlic. Saut for one to two minutes, or until aromatic. After adding the sauce to the skillet, simmer it. Cook until the sauce thickens, about 2 to 3 minutes. When the cauliflower florets are baked, add them to the skillet and toss to coat in sauce. Cook the cauliflower for a further two to three minutes, or until it is thoroughly heated. Before serving, garnish with sesame seeds and sliced green onions. Savor the Paleo version of General Tso's Cauliflower!

Prep Time: 15 minutes

Cook Time: 25 minutes

Deniques Hamstrar

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A slow cooker makes this hearty beef stew that is great for a comforting meal. There is tender beef, potatoes, carrots, and fragrant spices in it, making it a rich and flavorful dish that tastes great.

Ingredients: 2 lbs beef stew meat. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1/4 cup tomato paste. 1 tablespoon Worcestershire sauce. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Put potatoes, carrots, onion, garlic, and beef stew meat in a slow cooker. Put Worcestershire sauce, thyme, rosemary, salt, and pepper in a small bowl. Add the beef broth and mix them together. Mix the broth and water together and pour it over the vegetables and beef in the slow cooker. For 8 hours, or until the beef is soft, cover and cook on low heat. To make a slurry, mix cornstarch and water in a small bowl. Add the slurry to the slow cooker and stir it in. Cook on high for another 30 minutes, or until the stew gets thicker. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

Michael Orr

[supercarace]

This 5-Ingredient Bacon Asparagus Pasta is a quick and flavorful dish perfect for busy weeknights. The combination of salty bacon, tender-crisp asparagus, and cheesy pasta creates a satisfying meal that will please everyone at the table.

Ingredients: 8 oz pasta. 6 slices bacon, chopped. 1 bunch asparagus, trimmed and cut into 1-inch pieces. 2 cloves garlic, minced. 1/2 cup grated Parmesan cheese.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Boil chopped bacon in a big pan over medium-low heat until it gets crispy. Take the bacon out of the pan and set it aside. Leave the bacon fat in the pan. To the pan with bacon fat, add minced garlic and cook for one to two minutes, until the garlic smells good. Put the asparagus in the pan and cook it for 5 to 7 minutes, until it is tender but still has some crunch. Add the bacon and cooked pasta back to the pan. Add everything to the bowl and mix it well. Add the grated Parmesan cheese to the pasta and mix it all around again until the cheese melts and everything is hot. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Tfn 5k Run

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A tasty and healthy vegan bowl with quinoa, black beans, corn, cherry tomatoes, avocado, and lettuce layered on top of each other. Tangy BBQ sauce and fresh cilantro are sprinkled on top.

Ingredients: 1 cup quinoa, cooked. 1 cup black beans, cooked. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1 avocado, sliced. 1 cup shredded lettuce. 1/2 cup BBQ sauce. 1/4 cup chopped cilantro. 1 lime, juiced. Salt and pepper to taste.

Instructions: Layer cooked quinoa at the bottom of serving bowls. Top with layers of black beans, corn, cherry tomatoes, avocado, and shredded lettuce. Drizzle BBQ sauce over the top. Sprinkle with chopped cilantro. Squeeze lime juice over the bowl. Season with salt and pepper to taste. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mrs Palmer Music

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Mango Passion Fruit Crumble is created by combining two tropical fruits with a traditional crumble recipe and baking it with a crunchy topping of oats, butter, nutmeg, and cinnamon.

[supercarace]

In this delicious salad, the nutty farro grain complements the salty Parmesan and tart cranberries. Because the farro needs to soak overnight, make preparations. If farro is unavailable, try spelt or wheat berries instead.

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In this cold soup, frozen strawberries are blended with milk, cream, and sour cream before being sweetened with sugar and chilled over night.

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The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.

[supercarace]

Chilly winter nights call for this spicy tomato cabbage soup made extra flavorful with caramelized onions and cabbage.

[supercarace]

Strawberry, coconut, and banana explode in your mouth as they climb up the glass's sides!

[supercarace]

A wonderful refreshing lemonade made with fresh dragon fruit and homemade simple syrup.