cynical simming

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A rich and flavorful soup combining the sweetness of roasted tomatoes with the savory depth of roasted garlic. The addition of herbs and a touch of cream creates a comforting and satisfying bowl of goodness.

Ingredients: 8 tomatoes, halved. 1 head of garlic, top sliced off. 2 tablespoons olive oil. 1 onion, chopped. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 1/2 cup heavy cream. Fresh basil for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. A baking sheet should have tomatoes cut in half and a garlic head on it. Put some olive oil on top and salt and pepper it. For 30 to 40 minutes, or until the tomatoes turn brown, roast them in the oven. Chop the onion and cook it in a pot until it turns clear. Put in the roasted tomatoes and garlic cloves that have been squeezed out. Add the oregano, thyme, and vegetable broth. Bring to a low boil. Pour the soup into a blender and blend it until it is smooth. Add pepper and salt to taste. Add the heavy cream and stir it in. Simmer for five more minutes. Add fresh basil on top and serve hot. Have fun with your tasty Roasted Garlic and Tomato Soup!

Henri

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Two Ingredient Mango Sorbet is a simple, sweet dessert that is both refreshing and easy to make. This sorbet is made with only ripe mangoes and honey or maple syrup, if you want. It has a tropical flavor and is great for when you want something sweet on a hot day.

Ingredients: 2 ripe mangoes, peeled and cubed. 1/4 cup honey or maple syrup optional, adjust to taste.

Instructions: Place the cubed mangoes in a single layer on a baking sheet lined with parchment paper. Freeze the mango cubes for at least 4 hours or until solid. Once frozen, transfer the mango cubes to a food processor or blender. Blend the mango cubes until smooth and creamy, scraping down the sides as needed. If using honey or maple syrup, drizzle it into the blender while blending until the sorbet reaches your desired sweetness. Transfer the sorbet to a container and freeze for an additional 1-2 hours to firm up, or serve immediately for a softer consistency.

Lilly

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A delightful combination of sweet blackberries and aromatic vanilla, this cocktail float is a refreshing treat with a touch of elegance.

Ingredients: 1 cup blackberries. 1/4 cup granulated sugar. 1/4 cup water. 1 vanilla bean, split and scraped. 2 oz vanilla vodka. 1 oz blackberry liqueur. 4 oz club soda. Vanilla ice cream for serving. Fresh blackberries for garnish.

Instructions: In a small saucepan, combine the blackberries, sugar, water, and vanilla bean including scraped seeds. Cook over medium heat, stirring occasionally, until the blackberries break down and the sugar is dissolved, about 5-7 minutes. Strain the mixture through a fine mesh sieve, pressing down on the solids to extract all the liquid. Discard solids and let the syrup cool. In a cocktail shaker, combine the vanilla vodka, blackberry liqueur, and 1 oz of the blackberry-vanilla syrup. Shake well with ice and strain into a glass filled with ice. Top with club soda and gently stir. Add a scoop of vanilla ice cream to the glass. Garnish with fresh blackberries and serve immediately.

Kendrick

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Make your own homemade gluten-free coconut milk with just two simple ingredients. It's a creamy and delicious dairy-free alternative for various recipes.

Ingredients: 2 cups unsweetened shredded coconut. 4 cups hot water.

Instructions: Place the shredded coconut in a blender or food processor. Pour the hot water over the coconut in the blender. Blend on high for 2-3 minutes until well combined and creamy. Strain the mixture through a nut milk bag or fine mesh strainer into a large bowl, squeezing to extract all the liquid. Transfer the strained coconut milk into a clean glass container or bottle. Refrigerate for at least 2 hours to chill and allow flavors to meld. Shake well before using. Enjoy!

Tara

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Cheddar Popper Burgers are a tasty take on the regular burger. They have spicy jalapeos, creamy cream cheese, crispy bacon, and melted cheddar cheese. This burger is great for people who like their food spicy and full of flavor.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices cheddar cheese. 4 jalapeo peppers, sliced. 4 strips bacon, cooked. 1/2 cup cream cheese. 1/4 cup mayonnaise. 1/4 cup breadcrumbs. 1 tsp garlic powder. Salt and pepper to taste. Vegetable oil for grilling.

Instructions: Preheat grill to medium-high heat. In a bowl, combine ground beef, breadcrumbs, garlic powder, salt, and pepper. Form the mixture into 4 patties. Grill the patties for about 4-5 minutes per side, or to your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and allow it to melt. While the burgers are cooking, mix cream cheese and mayonnaise in a small bowl until smooth. Spread the cream cheese mixture onto the bottom half of each bun. Place a cooked burger patty on each bun. Top each burger with jalapeo slices and a strip of bacon. Close the burgers with the top bun halves. Brush the outside of the buns with a little vegetable oil. Place the burgers on the grill and grill for another 1-2 minutes on each side, or until the buns are toasted and crispy. Remove from the grill and serve hot. Enjoy your Cheddar Popper Burgers!

Maria

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After a long day at work, treat yourself to this warm homemade soup. Just put everything in the slow cooker in the morning, and when you get home, you'll have a tasty, healthy meal ready for you.

Ingredients: 2 cups diced vegetables carrots, celery, onions. 1 cup diced potatoes. 1 cup diced tomatoes. 1/2 cup dried lentils. 4 cups vegetable or chicken broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Combine all ingredients in a slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender and flavors are melded. Season with salt and pepper to taste before serving.

Marie

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This skinny clam chowder is a lighter version of the traditional New England Clam Chowder. It is made with cauliflower and low-fat milk to cut down on calories without sacrificing taste.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 celery stalks, diced. 2 garlic cloves, minced. 2 cups cauliflower florets. 2 cups low-sodium vegetable broth. 2 cups canned clams, drained. 1 cup low-fat milk. 2 tbsp cornstarch. Salt and pepper to taste. 2 tbsp chopped fresh parsley, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, celery, and minced garlic. Cook until softened, about 5 minutes. Add cauliflower florets and vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 10 minutes. Using an immersion blender, blend the mixture until smooth. Add drained clams and milk to the pot. Stir to combine. In a small bowl, mix cornstarch with a tablespoon of water until smooth. Stir the cornstarch mixture into the soup to thicken. Season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally. Serve hot, garnished with chopped fresh parsley.

Theresa

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This vegan pie has a healthy spelt crust, and the blueberries add a sweet and sour taste. It's great for any event and everyone will love the bright colors and tasty filling.

Ingredients: 2 cups blueberries. 1/2 cup maple syrup. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 1/2 cups spelt flour. 1/2 cup coconut oil, solid. 3-4 tablespoons ice water. Pinch of salt.

Instructions: Warm the oven up to 190C 375F. Put blueberries, maple syrup, cornstarch, lemon juice, and vanilla extract in a bowl and mix them together. Mix well. Salt and spelt flour should be mixed in a different bowl. Add the coconut oil and mix until the mixture looks like big crumbs. Slowly add ice water while mixing until dough forms. Split the dough in half, making one half a little bigger than the other. Make a bigger piece of dough to fit a pie dish. Put the blueberry mix into the pie crust. You can cover the pie with the whole sheet of dough or roll out the rest and cut it into strips for a lattice crust. Seal the edges by crimping them. Put it in the oven for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool down before you serve it.

Agatha P