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These vegan stuffed shells with tofu ricotta are a delicious and satisfying plant-based twist on a classic Italian dish. The creamy tofu filling mixed with savory herbs and spices is packed into jumbo pasta shells and baked to perfection in marinara sauce.

Ingredients: 1 package jumbo pasta shells. 1 block firm tofu, drained and crumbled. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 jar marinara sauce. Fresh basil leaves for garnish optional.

Instructions: Set oven temperature to 175C 350F. Pasta shells should be cooked as directed on the package until they are al dente. After draining, set aside. Crumbled tofu, nutritional yeast, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper should all be combined in a mixing bowl. To make the tofu ricotta filling, thoroughly mix. Line the bottom of a baking dish with a thin layer of marinara sauce. Place the cooked pasta shells in the baking dish after stuffing them with the tofu-ricotta mixture. Pour the remaining marinara sauce over the shells after they are all filled and arranged in the dish. When the shells are thoroughly heated, bake the dish covered with foil for 25 to 30 minutes. If desired, garnish with fresh basil leaves right before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Robinsons Properties

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This recipe pairs succulent braised lamb shanks with the rich and robust flavors of Aglianico wine. The slow braising process tenderizes the meat, while the wine adds depth and complexity to the sauce.

Ingredients: 4 lamb shanks. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 garlic cloves, minced. 2 cups Aglianico wine. 2 cups beef or lamb broth. 2 tablespoons tomato paste. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. Season the lamb shanks with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside. In the same pot, add onion, carrots, celery, and garlic. Cook until softened. Stir in tomato paste and cook for another minute. Pour in Aglianico wine and deglaze the pot, scraping up any browned bits. Add broth, bay leaves, and thyme. Bring to a simmer. Return the lamb shanks to the pot, cover, and transfer to the preheated oven. Braise for 2 to 2 hours, or until the lamb is tender and falling off the bone. Remove the lamb shanks from the pot and keep warm. Skim off any excess fat from the cooking liquid and simmer to reduce if necessary. Serve the lamb shanks with the reduced sauce. Enjoy with a glass of Aglianico wine!

Prep Time: 20 minutes

Cook Time: 150 minutes

Tales From Out There

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These vegan chickpea and wild rice burgers are packed with flavor and nutrients. They are perfect for a quick and satisfying meal.

Ingredients: 1 cup cooked wild rice. 1 can chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil, for cooking.

Instructions: Use a fork or potato masher to mash the chickpeas in a large bowl. Mix in the bread crumbs, nutritional yeast, onion, garlic, soy sauce, cumin, smoked paprika, salt, and pepper after the wild rice is cooked. Mix everything together well. Make burger patties out of the mixture. Set a pan on medium heat and add the olive oil. For four to five minutes on each side, or until golden brown and crispy, remove from the heat. Put the burgers on buns and top them with your favorite sauces and toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Moon Mist Valley

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The richness of smoked salmon and the freshness of arugula are both wrapped up in a fluffy omelette to make this delicious wrap. It's an easy and quick way to make breakfast or brunch.

Ingredients: 2 large eggs. 1/4 cup smoked salmon, thinly sliced. 1/2 cup fresh arugula. Salt and pepper, to taste. 1 tablespoon butter or cooking oil.

Instructions: Whisk the eggs in a bowl and season with salt and pepper. Heat a non-stick skillet over medium heat and add the butter or cooking oil. Pour the whisked eggs into the skillet and swirl to create an even layer. Cook for 2-3 minutes or until the edges start to set. Gently place the smoked salmon slices on one half of the omelette. Add the fresh arugula on top of the salmon slices. Carefully fold the other half of the omelette over the filling to create a half-moon shape. Cook for an additional 1-2 minutes until the omelette is fully set but still slightly runny in the center. Slide the omelette onto a plate and serve immediately.

Prep Time: 5 minutes

Cook Time: 5 minutes

Tahoe – Truckee Job Fair

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These Black Viney Piping Sheet Cake Cupcakes are a tasty treat that taste like rich chocolate with a hint of blackberry sweetness in the middle. This dessert is great for special events or just because you want something sweet.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup hot water. 1/4 cup blackberry jam.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the hot water until the batter is smooth. Be careful as the batter will be thin. Fill each cupcake liner about 2/3 full with the batter. Drop a small spoonful of blackberry jam into the center of each cupcake. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are cool, you can decorate them with your favorite frosting and blackberry garnish.

Prep Time: 15 minutes

Cook Time: 20 minutes

MT Vernon Grade Five

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With these delectable French sable cookies, indulge in the rich and surprising combination of chocolate and black pepper. The hint of spice from the black pepper complements the deep cocoa flavors perfectly, making these cookies a one-of-a-kind and satisfying treat.

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/2 teaspoon freshly ground black pepper. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup powdered sugar. 1 large egg yolk. 1 teaspoon vanilla extract. 3.5 ounces dark chocolate, chopped for dipping.

Instructions: In a bowl, whisk together the flour, cocoa powder, black pepper, and salt. In a separate bowl, beat the butter and powdered sugar until creamy and smooth. Add the egg yolk and vanilla extract to the butter mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Shape the dough into a log about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are firm. The cookies will remain slightly soft in the center. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Melt the dark chocolate in a microwave or double boiler. Dip half of each cookie into the melted chocolate, allowing excess chocolate to drip off. Place the dipped cookies on parchment paper and let them set until the chocolate hardens. Store the cookies in an airtight container.

Prep Time: 20 minutes

Cook Time: 12 minutes

Angela Crozier Myotherapy

[ftloas]

Enjoy a Pineapple Matcha Oat Smoothie that is both healthy and refreshing. It's full of tropical flavors and matcha, which gives you energy. This vegan smoothie is great for a quick breakfast or to help you recover from a workout.

Ingredients: 1 cup frozen pineapple chunks. 1 tablespoon matcha powder. 1/2 cup rolled oats. 1 cup unsweetened almond milk. 1 tablespoon maple syrup optional. 1 tablespoon chia seeds optional. Ice cubes optional.

Instructions: Put frozen pineapple chunks, matcha powder, rolled oats, and unsweetened almond milk in a blender. Mix until it's creamy and smooth. If you want to make it sweeter, you can add maple syrup after tasting. Chia seeds can be added to make it thicker and healthier. If you want it colder, add ice cubes and blend it again until it's smooth. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Brandons Harvey

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The flavor of this Herb & Citrus Oven Roasted Chicken comes from the fresh herbs and tangy citrus fruits. This delicious dish is great for any event, from a casual family dinner to a special get-together with friends and family.

Ingredients: 1 whole chicken. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, sliced. 1 orange, sliced. 2 sprigs fresh rosemary. 2 sprigs fresh thyme. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Salt and pepper should be mixed together in a small bowl with olive oil. Dry the chicken off with paper towels, then rub it all over with the olive oil mix. Lemon slices, orange slices, rosemary, and thyme should be put inside the chicken. Put the chicken in a roasting pan so that the breast side is facing up. Set the oven to 165F 75C and roast the chicken for about an hour, or until the internal temperature reaches that level. Take it out of the oven when it's done and let it cool for 10 minutes before cutting it.

Prep Time: 15 minutes

Cook Time: 60 minutes

Discover Sherborne

[ftloas]

Take a bite of these bars and enjoy the rich flavors of chocolate chips, gooey caramel, and buttery crumble.

Ingredients: 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup packed brown sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup semisweet chocolate chips. 1/2 cup caramel sauce.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Put flour, oats, brown sugar, baking soda, and salt in a bowl and mix them together. Mix in the melted butter until the dough is crumbly. Set the pan aside and press half of the mixture into the bottom to make a crust. Put chocolate chips on top of the crust, and then pour caramel sauce over the chips in an even layer. Cover the caramel layer with the rest of the mixture. After the oven is hot, bake for 25 to 30 minutes, or until golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Anciens Velos Lyonnaise

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This Dump and Go Slow Cooker Chicken Stew is an easy, hearty one-pot meal that will warm you up. Put everything in the slow cooker, set it, and forget about it until it's time to eat!

Ingredients: 1 lb chicken thighs, boneless, skinless, diced. 3 carrots, peeled and sliced. 2 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup frozen peas. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Chop up some chicken and put it in a slow cooker with potatoes, onions, garlic, frozen peas, and carrots. Add chicken broth. Add salt, pepper, dried thyme, and dried rosemary to taste. Use a stir to mix. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is done and the vegetables are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Volare Santo Stefano Rende

[ftloas]

This easy glazed salmon recipe combines the sweetness of honey with the savory flavors of soy sauce, garlic, and ginger. It's a quick and delicious dish that's perfect for busy weeknights.

Ingredients: 4 salmon fillets. 2 tablespoons honey. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 teaspoon minced garlic. 1 teaspoon grated ginger. Salt and pepper to taste. Sesame seeds for garnish. Sliced green onions for garnish.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix honey, soy sauce, olive oil, garlic, and ginger. Place salmon fillets on a baking sheet lined with parchment paper. Season salmon with salt and pepper, then brush generously with the glaze mixture. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Dorval Pine Beach Scouts

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A hearty and flavorful chili with a Southwest twist, featuring tender chicken, beans, corn, and spices.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup frozen corn kernels. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeno pepper, seeded and minced. 2 cups chicken broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices.

Instructions: Put everything in a slow cooker except for the toppings you want to use. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed. Serve hot, and if you want, top with any toppings you like.

Prep Time: 15 minutes

Cook Time: 360 minutes

Tempe Republican Women

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This Million Dollar Chicken Marinade combines a perfect balance of flavors to create tender, juicy, and flavorful chicken every time. It's easy to make and perfect for grilling, making it a favorite for any occasion.

Ingredients: 4 chicken breasts. 1/2 cup soy sauce. 1/2 cup olive oil. 1/2 cup lemon juice. 1/4 cup Worcestershire sauce. 1/4 cup Dijon mustard. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1 teaspoon black pepper.

Instructions: In a bowl, whisk together soy sauce, olive oil, lemon juice, Worcestershire sauce, Dijon mustard, brown sugar, minced garlic, dried basil, dried oregano, and black pepper. Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over the chicken, making sure each piece is coated evenly. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or preferably overnight, to marinate. Preheat grill to medium-high heat. Remove chicken from marinade, discarding excess marinade. Grill chicken for 6-8 minutes per side, or until juices run clear and internal temperature reaches 165F 75C. Remove chicken from grill and let it rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 16 minutes

Fashion Spin

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This Healthier Italian Wedding Soup with Lemon and Garlic is a light and flavorful twist on the classic recipe. Ground turkey meatballs, whole wheat breadcrumbs, and kale add nutrition without sacrificing taste. The addition of lemon and garlic brings brightness and depth of flavor to this comforting soup.

Ingredients: 1 lb ground turkey. 1/2 cup whole wheat breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 cups low-sodium chicken broth. 2 cups chopped kale. 1 cup cooked small pasta such as orzo. 2 cloves garlic, minced. 1 lemon, zest and juice. 1/4 cup chopped fresh parsley.

Instructions: In a bowl, combine ground turkey, breadcrumbs, Parmesan cheese, beaten egg, salt, and black pepper. Form into small meatballs. In a large pot, bring chicken broth to a simmer. Add meatballs and cook until they float to the top, about 5 minutes. Add chopped kale, cooked pasta, minced garlic, lemon zest, and lemon juice to the pot. Simmer for another 5 minutes until kale is tender. Stir in chopped parsley and serve hot.

Prep Time: 20 minutes

Cook Time: 20 minutes

Millis Chorus

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This Extra Cheesy Tater Tot Casserole is a family favorite and super easy to make. It's a delicious combination of ground beef, creamy mushroom sauce, and crispy tater tots, all topped with a generous amount of melted cheese. Perfect for a comforting weeknight dinner.

Ingredients: 1 lb ground beef. 1 small onion, chopped. 1 can 10.75 oz condensed cream of mushroom soup. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup milk. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 1 bag 32 oz frozen tater tots.

Instructions: Start by heating the oven to 350F 175C. Toast the ground beef and chopped onions in a pan over medium-high heat. Get rid of extra fat. Add cheddar cheese, mozzarella cheese, milk, garlic powder, onion powder, salt, and pepper. Stir in 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese. Mix everything together well. Put the beef mixture into a 9x13-inch baking dish that has been greased. Spread out the frozen tater tots evenly on top of the beef mixture. The tater tots should be baked in a hot oven for 30 to 35 minutes, or until they are golden brown and crispy. Put the tater tots back in the oven and top them with the rest of the cheddar and mozzarella cheese. For another 5 to 7 minutes, or until the cheese melts and bubbles, remove from the oven. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your cheesy tater tot casserole!

Prep Time: 15 minutes

Cook Time: 40 minutes

Gps Tv Production

[ftloas]

A tasty change from the usual egg salad is pimento cheese egg salad. A tangy dressing, crunchy vegetables, and creamy pimento cheese make this salad tasty and filling. It goes well with sandwiches or as a side dish.

Ingredients: 6 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 1/2 cup pimento cheese. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup diced celery. 1/4 cup diced red onion. 2 tablespoons Dijon mustard. 1 tablespoon white wine vinegar. Salt and black pepper to taste. Lettuce leaves for serving. Sliced scallions and paprika for garnish.

Instructions: Break up the hard-boiled eggs and put them in a large bowl. Add the mayonnaise, pimento cheese, red and green bell peppers, celery, and red onions. Put the Dijon mustard and white wine vinegar in a small bowl and mix them together with a whisk. Add the dressing to the egg mix and mix everything together until it's well blended. To taste, add salt and black pepper to the salad. As needed, change the seasoning. Put the Pimento Cheese Egg Salad in the fridge for at least 30 minutes before you serve it. The egg salad should be served on lettuce leaves that have been put on plates. Add some sliced scallions and paprika on top to finish. Have fun with your tasty Pimento Cheese Egg Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Phislmc

[ftloas]

This vegan twist on the classic Shirley Temple cocktail incorporates the refreshing taste of orange juice, making it a perfect non-alcoholic option for any occasion.

Ingredients: 1 cup orange juice. 1/2 cup lemon-lime soda make sure it's vegan-friendly. 1 tablespoon grenadine syrup. Ice cubes. Maraschino cherries for garnish.

Instructions: In a glass, combine orange juice and lemon-lime soda. Stir gently to mix. Add grenadine syrup and stir again. Add ice cubes to chill the drink. Garnish with maraschino cherries. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Savannah Starbase