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Cajun- and citrus-seasoned baked tilapia is served with a dill and lemon cream sauce.
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Bubbling butternut squash casserole topped with a crunchy pecan topping is a great accompaniment to ham or turkey for holidays or potlucks.
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With just a few ingredients—almond milk, maple syrup, and vanilla—this creamer is a flavorful way to sweeten and lighten your coffee if you're vegan or simply avoid dairy.
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Pork loin is braised in a rich combination of beer, onion, and carrots. The veggie-beer mixture is then pureed to make a delicious gravy.
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Pumpkin pie lovers rejoice! This pumpkin spice French toast means you can have your pie for breakfast.
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The traditional bread pudding is improved by the addition of coconut milk and flakes.
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Enjoy the delightful combination of pesto, tender chicken, and a medley of toppings on a homemade pizza crust. This Pesto Chicken Homemade Pizza is a perfect blend of flavors that will satisfy your pizza cravings.
Ingredients: 1 pizza dough. 1/2 cup pesto sauce. 1 cup cooked chicken, diced. 1 1/2 cups shredded mozzarella cheese. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves. Salt and pepper to taste. Olive oil for brushing.
Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Spread the dough out on a baking sheet or pizza stone. Sprinkle the pesto sauce over the dough, making sure to leave a little space around the edges for the crust. Put half of the mozzarella cheese on top of the pesto sauce. Put the sun-dried tomatoes, red onion, black olives, and diced chicken on top of the cheese in an even layer. On top of the other ingredients, add the rest of the mozzarella cheese. Feel free to add more salt and pepper to your liking. For a golden crust, brush olive oil around the edges of the pizza dough. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take it out of the oven and add fresh basil leaves on top. Cut your tasty Pesto Chicken Homemade Pizza into pieces and serve it hot.
Prep Time: 20 minutes
Cook Time: 15 minutes
Estrielutte
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This vegan stew is hearty and healthy, with chickpeas, sweet potatoes, and warming spices. It's perfect for a warm meal on a cold day.
Ingredients: 2 cups sweet potatoes, diced. 1 can chickpeas, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Stir in sweet potatoes, chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender. Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Fm World Distribution
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Indulge in the flavors of fall with this vegan pumpkin pie ice cream that captures the essence of pumpkin pie in a frozen treat. Creamy coconut milk and pumpkin puree are blended with warm spices and sweetened with maple syrup for a deliciously dairy-free dessert.
Ingredients: 1 can 13.5 oz full-fat coconut milk. 1 cup pumpkin puree. 1/2 cup maple syrup. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. Pinch of salt. 1/2 cup crushed graham crackers optional, for topping.
Instructions: Blend pumpkin puree, maple syrup, vanilla extract, spices, and salt with coconut milk in a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. You can add crushed graham crackers for extra texture if you want to. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. If you want, you can serve pumpkin pie ice cream with extra crushed graham crackers on top.
Prep Time: 10 minutes
Cook Time: 240 minutes
Kaelinian Cooper
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This Hummus Steak Sandwich combines the savory flavors of grilled steak with the creamy richness of hummus, complemented by the freshness of vegetables. It's a satisfying meal packed with protein and nutrients.
Ingredients: 4 slices of steak. 4 sandwich rolls. 1 cup hummus. 1 red onion, thinly sliced. 1 tomato, sliced. 1 cup arugula leaves. Salt and pepper to taste. Olive oil for grilling.
Instructions: Add salt and pepper to the steak slices. Turn on the grill pan and add the olive oil. For 3 to 4 minutes on each side, or until done to your liking, grill the steak slices. On low heat, cut the rolls in half and toast them. Put hummus on both sides of each roll. Put arugula, tomato, red onion, grilled steak slices, and the bottom half of the rolls in that order. Put the other halves of the rolls on top to make sandwiches. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Communaut S Chr Tiennes De Base Wallonie Et Bruxelles
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These Asian-inspired Arctic Char Cake Sliders are a delicious fusion of flavors, combining the delicate taste of Arctic char with aromatic Asian seasonings. Perfect for a light meal or appetizer, these sliders are easy to make and bursting with umami goodness.
Ingredients: 400g Arctic char fillets, skin removed, finely chopped. 1/2 cup breadcrumbs. 2 eggs, beaten. 2 green onions, finely chopped. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1/2 teaspoon garlic powder. Salt and pepper to taste. Slider buns, for serving. Sliced cucumber, for garnish. Sriracha mayo, for serving.
Instructions: Add beaten eggs, green onions, soy sauce, sesame oil, grated ginger, garlic powder, salt, and pepper to a large bowl. Then add the chopped Arctic char. Mix everything together well, then make small patties out of the mixture. Put a little oil in a pan and heat it over medium heat. For three to four minutes on each side, or until golden brown and fully cooked, remove from the heat. Warm up the slider buns a little. Add a char cake patty to each bun, then slice cucumber and drizzle with sriracha mayo to finish the sliders. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 10 minutes
skilo
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This delightful jam combines the zesty flavor of lemons with the subtle sweetness of marrow for a unique and delicious spread. Perfect for your morning toast or as a sweet addition to desserts.
Ingredients: 4 cups of grated marrow. 2 lemons, zested and juiced. 4 cups of sugar. 1 teaspoon of lemon extract. 1/2 teaspoon of vanilla extract. 1/4 teaspoon of salt. 1 packet of fruit pectin.
Instructions: Grated marrow and zest from the lemon should be combined in a big pot. Combine the lemon juice, sugar, vanilla extract, lemon extract, and salt in a different bowl. Add the sugar mixture, marrow, and lemon zest to the pot and stir. Over medium-high heat, bring the mixture to a boil while stirring continuously. After bringing it to a boil, stir in the fruit pectin and let it sit for one to two minutes. After lowering the heat to low, simmer the jam for 20 to 25 minutes, or until it thickens. Take it off the stove and give it some time to cool. Transfer the heated jam into sterile jars and firmly close them. Before storing the jam in a cool, dark location, let it cool completely. Savor the homemade Marrow and Lemon Jam!
Prep Time: 15 minutes
Cook Time: 30 minutes
Pixel Population
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This dish of vegan sesame tofu and eggplant has a rich, velvety texture. The soft eggplant and crispy baked tofu are all drenched in a savory-sweet sesame sauce.
Ingredients: 1 block tofu, pressed and cubed. 1 medium eggplant, sliced. 2 tablespoons sesame oil. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon cornstarch. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons sesame seeds. Green onions, sliced for garnish.
Instructions: Set oven temperature to 400F 200C. To make the sauce, combine the soy sauce, rice vinegar, maple syrup, cornstarch, ginger, and garlic in a small bowl. Tofu cubes should be coated after being tossed in 1 tablespoon of sesame oil in a big bowl. Tofu cubes should be placed on a baking sheet covered with parchment paper and baked for 25 to 30 minutes, rotating them halfway through, or until they are crispy and golden. Heat the remaining tablespoon of sesame oil in a big skillet over medium heat while the tofu bakes. Add the sliced eggplant and cook for 8 to 10 minutes, or until softened. When the eggplant is done, place the baked tofu cubes in the skillet with the eggplant and cover both with the sauce. Cook, stirring occasionally, for a further two to three minutes, or until the sauce thickens and covers the eggplant and tofu. Serve the eggplant and sesame tofu hot, garnished with sliced green onions and sesame seeds.
Prep Time: 15 minutes
Cook Time: 35 minutes
elle barnes
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You can enjoy the delicious combination of homemade blueberry curd inside a sweet pastry crust. Each bite of this tart gives you a burst of fruity flavor, which is balanced by the buttery richness of the crust.
Ingredients: 1 1/2 cups fresh blueberries. 1/2 cup granulated sugar. 2 tablespoons fresh lemon juice. 3 large eggs. 1/2 cup unsalted butter, cubed. 1 pre-baked sweet pastry crust store-bought or homemade.
Instructions: In a blender or food processor, puree the blueberries until smooth. In a saucepan, combine the blueberry puree, sugar, lemon juice, and eggs. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the butter until melted and well combined. Pour the blueberry curd into the pre-baked pastry crust. Refrigerate the tart for at least 2 hours to set. Once set, serve chilled or at room temperature. Enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
#BlueberryTart, #Dessert, #Homemade
Certificate Of Global Studies
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A simple and delicious chicken curry recipe that can be prepared effortlessly in your Instant Pot. Perfect for a quick weeknight dinner!
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 can 14 oz diced tomatoes. 1/2 cup coconut milk. 2 tablespoons curry powder. 1 teaspoon cumin. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons vegetable oil. Fresh cilantro, chopped for garnish.
Instructions: Press 'Saut' on the Instant Pot and heat vegetable oil. Add chopped onions, garlic, and ginger. Saut until onions are translucent. Add chicken pieces and brown on all sides. Stir in curry powder, cumin, turmeric, cayenne pepper, salt, and pepper. Pour in diced tomatoes with their juice. Stir well. Add coconut milk and mix thoroughly. Close the Instant Pot lid, set to 'Sealing', and cook on 'High Pressure' for 8 minutes. Once done, perform a quick pressure release and open the lid carefully. Serve the chicken curry over rice, garnished with fresh cilantro. Enjoy your quick and flavorful Instant Pot Chicken Curry!
Prep Time: 15 minutes
Cook Time: 8 minutes
Dogz In Style Grooms
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This avocado mousse recipe, which takes just 5 minutes to prepare, can be used in a variety of ways, including as a salad dressing, crudite dip, sandwich spread, and topping for Mexican dishes.
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This slow cooker spinach-artichoke dip is creamy, cheesy, and packed with flavor. It's the perfect appetizer for parties, game nights, or any gathering. Plus, the slow cooker makes it incredibly easy to prepare!
Ingredients: 1 10-ounce package frozen chopped spinach, thawed and drained. 1 14-ounce can artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup mayonnaise. 1 cup sour cream. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste.
Instructions: In a slow cooker, combine spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, garlic powder, onion powder, and crushed red pepper flakes. Season with salt and pepper to taste. Stir until well combined. Cover and cook on low heat for 2-3 hours, or until heated through and bubbly. Stir occasionally while cooking. Once done, switch to 'keep warm' setting. Serve warm with tortilla chips, bread slices, or vegetables for dipping.
Prep Time: 10 minutes
Cook Time: 120 minutes
die bärchen fürs leben
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