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For the Spicy Omelet King in your life, this is a tasty burger with a spicy twist. This burger has all the tastes of a regular burger plus the richness of a sunny-side-up egg and a spicy mayo kick.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 eggs. 1/2 cup diced onions. 1/2 cup diced bell peppers. 1/4 cup diced jalapeos. 4 slices of pepper jack cheese. 4 tbsp mayonnaise. 2 tsp hot sauce. Salt and pepper to taste. Cooking oil.

Instructions: Preheat your grill or stovetop pan over medium-high heat. In a bowl, mix ground beef with diced onions, bell peppers, and jalapeos. Season with salt and pepper. Form the beef mixture into 4 patties and grill them for about 4-5 minutes per side, or to your desired level of doneness. While the burgers are cooking, heat a separate pan with a bit of cooking oil over medium heat. Crack an egg into the pan and cook it sunny-side-up. Repeat for the remaining eggs. When the burgers are almost done, place a slice of pepper jack cheese on each patty to melt. Mix mayonnaise and hot sauce to create a spicy mayo sauce. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble your burgers by spreading the spicy mayo sauce on the buns, adding a cheesy burger patty, and topping it with a sunny-side-up egg. Serve hot and enjoy your Spicy Omelet Burger!

Bianca M

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Enjoy the fusion of Asian and Hawaiian flavors with these succulent BBQ short ribs. The marinade infuses the meat with a sweet and savory profile, perfect for grilling to perfection.

Ingredients: 3 lbs beef short ribs. 1 cup soy sauce. 1/2 cup pineapple juice. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 2 teaspoons sriracha sauce. 1/2 cup green onions, chopped. 1/4 cup cilantro, chopped. Sesame seeds for garnish.

Instructions: In a bowl, mix soy sauce, pineapple juice, brown sugar, garlic, ginger, sesame oil, rice vinegar, and sriracha to create the marinade. Place short ribs in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight. Preheat the grill to medium-high heat. Remove the short ribs from the marinade and grill for 5-7 minutes per side, basting with the reserved marinade until they reach your desired doneness. Garnish with chopped green onions, cilantro, and sesame seeds before serving.

Annie

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A refreshing and colorful salad featuring grilled corn, creamy avocados, and a zesty lime dressing. Perfect for summer gatherings or as a side dish.

Ingredients: 2 ears of corn, grilled and kernels removed. 2 ripe avocados, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons fresh lime juice. Salt and pepper to taste.

Instructions: First, grill the corn until it gets a little charred. Next, take the kernels off the cobs. Grilled corn kernels, diced avocados, cherry tomatoes cut in half, finely chopped red onion, and chopped cilantro should all be put in a large bowl. To make the dressing, mix the olive oil and fresh lime juice in a separate small bowl. Pour the dressing over the salad, and then gently toss everything together so that everything is covered. On top of the salad, crumble some feta cheese and add salt and pepper to taste. Serve right away and enjoy!

Ariana W

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You can make these Instant Pot lasagna rolls instead of regular lasagna. They have all the flavors you love in one roll. They're simple to make and great for a home-cooked meal.

Ingredients: 12 lasagna noodles. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese, divided. 1/2 cup grated Parmesan cheese. 1 egg. 1 teaspoon dried parsley. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups marinara sauce. 1 cup water. Fresh basil leaves, for garnish optional.

Instructions: Follow the directions on the package to cook the lasagna noodles. Remove the water and set it aside. Put ricotta cheese, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and black pepper in a bowl. Add 1/2 cup of mozzarella cheese and mix well. Combine well. Place the cooked lasagna noodles on a flat surface. Cover each noodle with about 2 tablespoons of the cheese mixture. Put each noodle in the Instant Pot seam side down and roll it up tight. After putting the lasagna rolls in the sauce, add water to the pot. On the Instant Pot, close the lid and press "Manual." Let it cook for 5 minutes under high pressure. When the cooking cycle is over, quickly let the pressure go down and carefully open the lid. Add the last 1/2 cup of mozzarella cheese on top of the lasagna rolls. For one minute, put the lid back on top to let the cheese melt. If you want, you can top the hot lasagna rolls with fresh basil leaves before serving.

Noah

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This grilled cheese sandwich is a tasty take on the classic sloppy joe. It has savory ground beef and gooey cheddar cheese between two pieces of buttery grilled bread.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup ketchup. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon mustard. Salt and pepper to taste. 8 slices bread. 8 slices cheddar cheese. Butter for grilling.

Instructions: Cook the ground beef in a pan over medium heat until it turns brown. Add the bell pepper and onion slices and cook until they get soft. Add the mustard, salt, pepper, ketchup, brown sugar, and Worcestershire sauce. Work them in well. Let it cook for 10 minutes. Each piece of bread should have one side brushed with butter. On the side of 4 bread slices that hasn't been buttered, put a slice of cheese. Put a lot of the sloppy joe mixture on top of the cheese, then add another slice of cheese and finish with another bread slice, buttered side up. Set a pan or griddle over medium heat. It should take about 34 minutes per side for the cheese to melt and the bread to turn golden brown on both sides. On a diagonal, cut the sandwiches and serve them hot.

Tara Eaton

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Enjoy the creamy richness of this classic Russian ice cream, reminiscent of the nostalgic Plombir. It's a delightful treat for any occasion.

Ingredients: 4 cups heavy cream. 1 cup whole milk. 1 cup sugar. 4 egg yolks. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, heat the heavy cream and milk over medium heat until warm but not boiling. In a separate bowl, whisk together sugar, egg yolks, vanilla extract, and salt until well combined. Slowly pour the warm cream mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon about 5-7 minutes. Remove from heat and let it cool to room temperature. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until thick and creamy. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.

Roy

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This roast red pepper hummus recipe from Lord Byron's Kitchen is a tasty change from regular hummus. When you roast red peppers, they get sweet and smokey, which goes well with the creamy chickpea base. This dip is simple and good for you. It's great for parties, snacks, or putting on sandwiches.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/3 cup tahini. 1/4 cup lemon juice. 1/4 cup extra virgin olive oil. 1/2 cup roasted red peppers, chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water optional, for desired consistency. 2 tablespoons chopped fresh parsley for garnish.

Instructions: In a food processor, combine chickpeas, tahini, lemon juice, olive oil, roasted red peppers, garlic, cumin, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add water gradually until desired consistency is reached. Transfer to a serving bowl and garnish with chopped parsley. Serve with pita chips, crackers, or vegetable sticks.

Nicholas

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This vegan zucchini bread doesn't need any oil and is moist and tasty. It's great for a healthy breakfast or snack. This recipe cuts down on added fats while keeping the bread tasty and healthy by using whole wheat flour, maple syrup, and applesauce instead of oil.

Ingredients: 2 cups shredded zucchini. 1 ripe banana, mashed. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups whole wheat flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/4 cup chopped walnuts optional.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix shredded zucchini, mashed banana, applesauce, maple syrup, and vanilla extract. In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Fold in chopped walnuts if desired. Pour the batter into a greased 9x5 inch loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Erin Fields

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Enjoy the sweet and savory tastes of Apple Butter Pork Chops. Adding apple butter, Dijon mustard, and fragrant spices together makes a delicious glaze that takes these pork chops to a whole new level.

Ingredients: 4 boneless pork chops. Salt and black pepper, to taste. 2 tablespoons olive oil. 1 cup apple butter. 1/4 cup Dijon mustard. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Chopped fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. Season both sides of the pork chops with salt and black pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side, or until browned. In a bowl, whisk together apple butter, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, ground cinnamon, and ground nutmeg. Pour the apple butter mixture over the seared pork chops, ensuring they are well-coated. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork reaches an internal temperature of 145F 63C and is cooked through. While baking, baste the pork chops with the apple butter glaze for added flavor. Remove from the oven and let the pork chops rest for a few minutes. Garnish with chopped fresh parsley before serving. Serve the Apple Butter Pork Chops with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Rhonda Roaming

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This simple vegan flatbread doesn't need yeast, so it's quick and easy to make. This is great for dipping, wrapping, or eating by itself.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup water. 1 tablespoon olive oil.

Instructions: Put flour, baking powder, and salt in a bowl and mix them together. Slowly add the olive oil and water while stirring until a dough forms. Put some flour on a surface and knead the dough for five minutes, until it is smooth. Make 4 equal pieces of dough and roll out each one into a thin circle. Set a skillet that doesn't stick on medium heat. It should take two to three minutes for each side of the flatbread to get a light brown color and be fully cooked. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 10 minutes

Janice Marsh

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Ziti pasta is smothered in a rich and flavorful Bolognese sauce infused with the earthy aroma of dried porcini mushrooms. This hearty dish is perfect for a cozy family dinner or special occasion.

Ingredients: 1 lb ziti pasta. 1 oz dried porcini mushrooms. 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, finely chopped. 1 celery stalk, finely chopped. 1 can 28 oz crushed tomatoes. 1/2 cup red wine. 1/4 cup tomato paste. 1/2 cup beef broth. 2 tbsp olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: After the mushrooms are dried, put them in hot water for 20 minutes. Remove the water and cut them up. Put olive oil in a big pot and heat it over medium-low heat. Put in the carrot, celery, onions, and garlic. About 5 minutes of cooking will soften the food. Put in the ground beef. Break it up with a spoon as it cooks for about 8 to 10 minutes, until it turns brown. Add the tomato paste, red wine, beef broth, chopped porcini mushrooms, and mix well. Add pepper and salt. Once the sauce starts to simmer, turn down the heat. Allow it to cook slowly for around 30 minutes, stirring every now and then. In the meantime, cook the ziti pasta until it is al dente according to the directions on the package. Remove the water and set it aside. While the sauce is still thick, add the cooked ziti pasta and toss it with the Bolognese sauce until it is well covered. Grate some Parmesan cheese on top and serve hot.

Prep Time: 20 minutes

Cook Time: 45 minutes

Stanley

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The ideal Super Bowl party snack is this tasty and nutritious Paleo-friendly guacamole dip, served with a variety of fresh vegetables. This dish is ideal for people on a Paleo diet.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1/2 red onion, finely chopped. 2 roma tomatoes, diced. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 2 cloves garlic, minced. Juice of 1 lime. Salt and pepper to taste. Assorted Paleo-friendly veggies for dipping e.g., bell peppers, cucumber, carrot sticks.

Instructions: In a bowl, combine the mashed avocados, red onion, diced tomatoes, cilantro, jalapeo pepper, and minced garlic. Squeeze the lime juice over the mixture and season with salt and pepper to taste. Stir to combine all the ingredients thoroughly. Chill the guacamole in the refrigerator for at least 30 minutes to let the flavors meld. While the guacamole is chilling, wash and prepare your choice of Paleo-friendly veggies for dipping. Serve the guacamole with the veggie platter and enjoy your Paleo Super Bowl snack!

Prep Time: 15 minutes

Cook Time: 0 minutes

Camila

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This vibrant salad combines the creamy goodness of Fior di Latte cheese with the earthy sweetness of fresh peas and broad beans. The zesty lemon dressing adds a delightful tanginess to the mix, making it a perfect summer salad.

Ingredients: 250g Fior di Latte cheese, sliced. 1 cup fresh peas, blanched. 1 cup fresh broad beans, blanched and peeled. Zest of 1 lemon. Juice of 1 lemon. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste. Fresh mint leaves for garnish.

Instructions: In a large bowl, combine the sliced Fior di Latte cheese, blanched peas, and peeled broad beans. In a separate small bowl, whisk together the lemon zest, lemon juice, and extra-virgin olive oil to make the dressing. Season with salt and pepper to taste. Pour the lemon dressing over the salad ingredients and gently toss to coat everything evenly. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld. Before serving, garnish with fresh mint leaves for a burst of freshness. Serve your Fior di Latte, Pea, Broad Bean, and Lemon Salad as a refreshing side dish or a light main course.

Prep Time: 15 minutes

Cook Time: 10 minutes

Brett N

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These crispy french fries with a batter are a tasty take on a classic dish. To make the fries even more tasty, the batter gives them extra crunch. It's great as a snack or side dish!

Ingredients: 4 large potatoes, peeled and cut into thin strips. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cold water. Vegetable oil for frying.

Instructions: In a bowl, mix together flour, garlic powder, paprika, salt, and black pepper. Gradually whisk in cold water until smooth batter forms. Heat vegetable oil in a deep fryer or large pot to 375F 190C. Dip potato strips into the batter, coating them evenly. Carefully place battered potato strips into the hot oil, frying in batches. Fry for 3-4 minutes or until golden brown and crispy. Remove fries from oil and drain on paper towels. Sprinkle with additional salt if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Cooper

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This colorful vegan dish has the earthy taste of shaved purple asparagus, as well as the health benefits of Asian-style soba noodles and fresh vegetables. It's a satisfying and healthy meal because it has garlic, ginger, and a tasty sauce that tie everything together so well.

Ingredients: 200g soba noodles. 1 bunch purple asparagus, shaved. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup snow peas, trimmed. 2 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sriracha sauce optional. 2 green onions, sliced for garnish. 1 tablespoon sesame seeds, for garnish.

Instructions: Follow the directions on the package to cook soba noodles. Remove the water and set it aside. Put sesame oil in a large pan and heat it over medium-low heat. Grate some ginger and mince some garlic. Cook for one to two minutes, until the food smells good. Slice the red bell pepper, add the purple asparagus, and then cut the carrot and snow peas into thin strips. After 3 to 4 minutes, the vegetables should be soft but still crisp. Mix soy sauce, rice vinegar, maple syrup, and sriracha sauce if using in a small bowl with a whisk. Put cooked soba noodles in the pan with the vegetables. Put the sauce on top of the vegetables and noodles. Toss everything together until it's all well mixed and hot. Put the noodle mix into bowls for serving. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 10 minutes

Simon C

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This Lemon Parfait is a delightful combination of creamy Greek yogurt, sweet honey, zesty lemon, crunchy granola, and fresh berries. It's a refreshing and easy-to-make dessert or breakfast option that's perfect for any occasion.

Ingredients: 1 cup Greek yogurt. 1/4 cup honey. 2 tablespoons lemon zest. 1 tablespoon lemon juice. 1 cup granola. 1 cup fresh berries strawberries, blueberries. Mint leaves for garnish.

Instructions: Greek yogurt, honey, lemon zest, and lemon juice should all be mixed together well in a bowl. Place layers of yogurt and granola in bowls or glasses for serving. Add fresh berries to the top of each layer. Add more layers until the glass is full, and top it off with a layer of berries. Add mint leaves as a garnish. Put it in the fridge for at least 30 minutes before serving so the flavors can mix.

Prep Time: 15 minutes

Cook Time: 0 minutes

Emmett T

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This Bacon Ranch Chicken recipe is a delicious combination of juicy chicken breasts wrapped in crispy bacon and smothered with creamy ranch dressing. It's an easy and flavorful dish that the whole family will love!

Ingredients: 4 boneless, skinless chicken breasts. 8 slices bacon. 1/4 cup ranch dressing. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season chicken breasts with salt and pepper. Wrap each chicken breast with 2 slices of bacon. Place the bacon-wrapped chicken breasts in a baking dish. Spread ranch dressing over the top of each chicken breast. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and bacon is crispy. Sprinkle shredded cheddar cheese over the top of each chicken breast during the last 5 minutes of baking. Garnish with chopped green onions before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Brock R