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This Seafood Fried Rice recipe is bursting with flavors and textures. It's a delightful combination of tender seafood, fluffy rice, and crisp vegetables, all stir-fried to perfection.

Ingredients: 3 cups cooked rice. 200g mixed seafood shrimp, squid, crabmeat, etc.. 2 eggs, beaten. 1 cup mixed vegetables peas, carrots, corn. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 2 green onions, chopped. Salt and pepper to taste. 2 tablespoons vegetable oil.

Instructions: Put vegetable oil in a big pan or wok and heat it over medium-high heat. Mix in the garlic and cook until it smells good. Put in the mixed seafood and cook until almost done. Move the seafood to the side of the pan and add the beaten eggs in the middle. Cook the eggs until they are done. Add the mixed vegetables and cook them until they get a little softer. Break up any clumps of cooked rice as you stir it in. Put in oyster sauce, sesame oil, and soy sauce. Mix things together well. Add pepper and salt to taste. Stir every now and then for another 3 to 5 minutes, or until everything is hot all the way through. Before serving, sprinkle with chopped green onions.

Kody L

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This tasty Red, White, and Blue Fudge is a great way to show your patriotism. It's a great treat for any patriotic event, not just Independence Day. This fudge is colorful and tasty because it has blueberry, strawberry, and white chocolate flavors all mixed together.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 cup blueberry flavored candy melts. 1/2 cup strawberry flavored candy melts. 1/2 cup mini marshmallows. 1/4 cup red, white, and blue sprinkles.

Instructions: Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, melt 1 cup of white chocolate chips with 1/2 cup of sweetened condensed milk in 30-second intervals, stirring until smooth. Pour the white chocolate mixture into the prepared pan and spread it evenly. In a separate microwave-safe bowl, melt the blueberry flavored candy melts with 2 tablespoons of sweetened condensed milk in 30-second intervals, stirring until smooth. Pour the blueberry mixture over the white chocolate layer and spread it evenly. Sprinkle half of the mini marshmallows on top of the blue layer. Melt the remaining 1 cup of white chocolate chips with 1/2 cup of sweetened condensed milk in 30-second intervals, stirring until smooth. Pour the white chocolate mixture over the marshmallows layer and spread it evenly. In another microwave-safe bowl, melt the strawberry flavored candy melts with 2 tablespoons of sweetened condensed milk in 30-second intervals, stirring until smooth. Pour the strawberry mixture over the white chocolate layer and spread it evenly. Sprinkle the remaining marshmallows and red, white, and blue sprinkles on top. Chill the fudge in the refrigerator for at least 2 hours, or until set. Once set, lift the fudge out of the pan using the parchment paper overhang and cut it into squares. Serve and enjoy your patriotic Red, White and Blue Fudge!

Giles Burt

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This chocolate chia pudding is a healthy and delicious breakfast or snack. It's packed with fiber, protein, and omega-3 fatty acids, making it a nutritious way to start your day.

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons cocoa powder. 1-2 tablespoons maple syrup or sweetener of choice. 1/2 teaspoon vanilla extract. Optional toppings: fresh berries, sliced bananas, shredded coconut, chopped nuts.

Instructions: Use a whisk to mix the chia seeds, almond milk, cocoa powder, sweetener, and vanilla extract in a bowl. Put it in the fridge for at least two hours or overnight, until it gets thicker. Before serving, give it a good stir and add any toppings you like.

Stephanie

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These thin pancakes are perfect for a light and delicate breakfast or brunch. They're quick to make and can be customized with your favorite toppings.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1/2 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. Cooking spray or extra butter for the pan.

Instructions: Whisk the flour, sugar, and salt together in a bowl. Put the eggs in a different bowl and beat them. Then add the milk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together until both are well mixed. Put a nonstick skillet or frying pan over medium-high heat and use cooking spray or butter to lightly coat it. Put a little batter into the pan and tilt it to spread it out thinly. This will make a pancake. If the bottom is golden brown and the edges start to lift, it's done cooking. The pancake should be cooked for one to two more minutes, or until the other side is golden brown. If you need to, add more cooking spray or butter to the pan and do it again with the rest of the batter. You can top the thin pancakes with syrup, fresh berries, or whipped cream while they are still warm.

Lacey Fowler

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A quick and easy pasta dish made in the Instant Pot and finished under the broiler for a cheesy, gooey topping.

Ingredients: 1 lb pasta. 24 oz marinara sauce. 2 cups water. 1 cup shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/2 cup ricotta cheese. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste.

Instructions: Add pasta, marinara sauce, water, garlic powder, and onion powder to the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once cooking is complete, do a quick release of pressure. Stir in half of the mozzarella and Parmesan cheeses until melted. Transfer the pasta mixture to a baking dish. Dollop ricotta cheese over the top and sprinkle with remaining mozzarella and Parmesan cheeses. Broil in the oven until cheese is melted and bubbly, about 5 minutes. Garnish with fresh basil and parsley before serving. Season with salt and pepper to taste.

Norah

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This simple yet delicious pasta dish is perfect for beginners exploring the world of wine and food pairing. The light-bodied red wine complements the garlic-infused pasta beautifully, enhancing the flavors without overpowering them. It's a delightful combination that's sure to impress your taste buds!

Ingredients: 1 bottle of light-bodied red wine Pinot Noir or Beaujolais. 1 pound of pasta preferably spaghetti or fettuccine. 2 tablespoons of olive oil. 4 cloves of garlic, minced. 1/2 cup of grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Bring a large pot of salted water to a boil. Follow the directions on the package to cook the pasta until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Add the cooked pasta and the pasta water that you saved to the pan. To make sure the garlic-flavored oil covers all of the pasta, toss it. Add pepper and salt to taste. Take the pan off the heat and add the grated Parmesan cheese to the pasta. Mix it all together again until the cheese melts and makes a sauce. While the pasta is still warm, pour yourself a glass of light red wine. Add fresh parsley leaves to the top of the hot pasta and enjoy with sips of wine between bites.

Sylvia

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Try making this traditional Red Beans and Rice recipe to get a taste of New Orleans' soulful cuisine. Simmered with a blend of seasonings and smoked sausage, this filling dish perfectly embodies the taste of Louisiana cooking.

Ingredients: 1 lb red kidney beans, soaked overnight. 1 lb smoked sausage, sliced. 1 onion, finely chopped. 1 bell pepper, diced. 3 celery stalks, chopped. 3 cloves garlic, minced. 2 bay leaves. 1 tsp dried thyme. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and black pepper to taste. 4 cups chicken broth. 4 cups cooked white rice. Green onions, chopped, for garnish.

Instructions: In a large pot, combine soaked red beans, sausage, onion, bell pepper, celery, garlic, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 2-3 hours or until beans are tender, stirring occasionally. Mash some of the beans against the side of the pot to thicken the mixture. Adjust seasoning to taste. Serve the red beans over cooked white rice. Garnish with chopped green onions. Enjoy the authentic flavors of New Orleans Red Beans and Rice!

Kayla W

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This Gluten Free Vegan Sweet Chili Cauliflower recipe combines the unique flavors of tender cauliflower and shredded jackfruit, coated in a sweet and savory chili sauce. It's a delightful plant-based dish that's perfect for a flavorful dinner or as an appetizer for gatherings.

Ingredients: 1 head cauliflower, cut into florets. 1 can young green jackfruit, drained and shredded. 1/4 cup gluten-free soy sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 tablespoon cornstarch. 1/4 cup water. 2 tablespoons olive oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Soy sauce, maple syrup, rice vinegar, and minced garlic should all be mixed together in a bowl using a whisk. Add water to another small bowl and mix the cornstarch with it until it dissolves. This will make a slurry. Add jackfruit shreds and cauliflower florets to a bowl and season with salt and pepper. Place the cauliflower and jackfruit mix on a baking sheet that has been lined with parchment paper. Put the cauliflower in the oven and bake for 20 to 25 minutes, or until it's soft and golden. Put the soy sauce mixture into a saucepan and heat it over medium-low. While the cauliflower and jackfruit are baking, do the next step. Mix the cornstarch with water and add it to the pan. Stir the sauce around until it gets thicker. Put the jackfruit and cauliflower in a large bowl after they are done baking. Then, pour the sweet chili sauce over them. Add toss to cover evenly. Before serving, top with chopped green onions and sesame seeds. Enjoy your sweet chili cauliflower that is gluten-free and vegan.

Marilyn

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Indulge in the ultimate treat with these irresistibly delicious salted chocolate chip oatmeal cookies. The perfect blend of chewy oats, rich chocolate, and a hint of sea salt makes these cookies an absolute delight.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. Flaky sea salt, for sprinkling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. There are rolled oats, all-purpose flour, baking soda, and salt in a medium bowl. Mix them together with a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the semisweet chocolate chips and mix them in. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared. With the back of a spoon, gently press down on each piece of dough. Then, add a pinch of flaky sea salt to the top of each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Vanessa