La Jolie Boutique La Sup+¬rette De Rennes

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This recipe combines succulent Coho salmon with tender pappardelle pasta, all tossed in a flavorful homemade pesto sauce. It's a delightful dish that's perfect for a special dinner or a weeknight treat.

Ingredients: 2 fresh Coho salmon fillets. 200g pappardelle pasta. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/2 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put salmon fillets on a baking sheet that has been lined with parchment paper. Season them with salt and pepper. Salmon should be baked in a hot oven for 12 to 15 minutes, or until it's fully cooked. Follow the directions on the package to cook the pappardelle pasta until it is al dente while the salmon is cooking. Remove the water and set it aside. Put basil leaves, pine nuts, garlic, and Parmesan cheese in a food processor and blend them together. Pulse until the food is very small. Slowly pour the olive oil into the food processor while it's running until a smooth pesto sauce forms. Add pepper and salt to taste. Toss the cooked pappardelle with the pesto sauce in a large bowl until it is evenly covered. Spread the pappardelle with pesto out on plates to serve. Add a cooked salmon fillet to the top of each plate of pasta. If you want, you can add more grated Parmesan cheese and fresh basil leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Activist Online

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Enjoy these tasty vegan cheesecake sandwich cookies that don't need to be baked. They're sweet and creamy and great for any event. They are a great treat for both vegans and non-vegans because they are simple to make and don't take much work.

Ingredients: 1 cup cashews, soaked overnight. 1/4 cup coconut cream. 2 tablespoons maple syrup. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. Pinch of salt. 12 vegan sandwich cookies.

Instructions: Drain and rinse the soaked cashews. In a food processor, blend the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt until smooth and creamy. Place a dollop of the cheesecake mixture onto one sandwich cookie, then sandwich it with another cookie to form a sandwich. Repeat with the remaining cookies and cheesecake mixture. Chill the sandwich cookies in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

epssanandres2009abigdorcua

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Indulge in the delightful taste of Jacques' World Famous Chocolate Chip Cookies, filled with rich chocolate chips and optionally nutty goodness, these cookies are a timeless classic and a crowd-pleaser.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup chopped nuts optional.

Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped nuts if using into the cookie dough. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie. Bake in the preheated oven for 9 to 11 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Jacques' World Famous Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Chef's London

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Tomatillo Ranch Chicken is a flavorful dish that combines the tangy taste of tomatillo salsa with the creaminess of ranch dressing, resulting in a mouthwatering meal that's easy to prepare.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup tomatillo salsa. 1/2 cup ranch dressing. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix tomatillo salsa, ranch dressing, cumin, and chili powder. Season chicken breasts with salt and pepper on both sides. Place chicken breasts in a baking dish and pour the tomatillo ranch mixture over them, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and juices run clear. Garnish with fresh cilantro if desired before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Anand's Diary

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Indulge in this creamy and flavorful garlic penne pasta with tender chicken slices. This easy-to-make recipe is perfect for a quick and satisfying weeknight dinner.

Ingredients: 8 oz penne pasta. 2 chicken breasts, thinly sliced. 2 tbsp olive oil. 4 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 2 tbsp fresh parsley, chopped.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 6 minutes per side for the chicken breasts to brown and be fully cooked after you add them. Take the chicken out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until the garlic smells good. Turn down the heat to medium-low. Add the heavy cream and stir it in with the garlic. Wait two to three minutes. Add grated Parmesan cheese and mix it in until it melts and is smooth. Put the chicken and cooked penne back into the pan. Toss the pasta and chicken around so that the creamy garlic sauce covers them all. Add pepper and salt to taste. To make it look nicer, sprinkle chopped parsley on top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Children's Clarity

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A delicious low-carb, grain-free, gluten-free, sugar-free, and THM S-friendly dish that combines juicy chicken breasts with crispy bacon and melted cheese for a satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices bacon. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. In a pan, cook bacon slices until they are crispy. Take it off and let it dry on paper towels. Add garlic powder, salt, and pepper to chicken breasts to season them. In a baking dish, put chicken breasts. Add two pieces of cooked bacon to the top of each chicken breast. Add shredded cheddar cheese on top of the chicken breasts that have been covered in bacon. It should be baked in a hot oven for 25 to 30 minutes, or until the chicken is done and the cheese is melted and bubbly. Grate some Parmesan cheese over the chicken breasts after taking them out of the oven. Put it back in the oven and broil it for two to three minutes, until the cheese turns golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

birmingham bitching

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A quick and healthy breakfast option using a pressure cooker, blending oats with banana and other wholesome ingredients for a delicious baked oatmeal.

Ingredients: 1 cup rolled oats. 1 ripe banana. 1/2 cup milk dairy or plant-based. 1/4 cup maple syrup. 1/4 cup Greek yogurt. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon cinnamon. Pinch of salt. 1/4 cup chopped nuts optional. Fresh berries for garnish.

Instructions: Rolling oats, banana, milk, maple syrup, Greek yogurt, vanilla extract, baking powder, cinnamon, and a pinch of salt should all be put into a blender. Mix everything together until it's smooth. In order for the mold or dish to fit in your pressure cooker, you need to grease it. Put the mixed-up stuff into the mold. If you want, you can top it with chopped nuts. Add one cup of water to the cooker. Set the mold on top of a trivet or steamer basket that you put inside the pot. For high pressure, close the lid and turn it on. Let it cook for 15 minutes. After that, slowly let the pressure go out, open the lid, and see if the oats are set. Take it out of the mold after letting it cool for a few minutes. Add some fresh berries on top and serve hot. Have fun with your healthy Pressure Cooker Baked Oats!

Prep Time: 10 minutes

Cook Time: 15 minutes

Pink Fluffy

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Deze koolhydraatarme schotel met spitskool, broccoli en walnoten is een gezonde en smakelijke optie voor een lichte maaltijd. De airfryer zorgt voor een knapperige bovenlaag, terwijl de binnenkant lekker romig en vol van smaak is.

Ingredients: 200g spitskool, in reepjes gesneden. 200g broccoli, in kleine roosjes. 50g walnoten, grof gehakt. 150g geraspte kaas. 2 eieren. 100ml room. 1 teentje knoflook, fijngehakt. Zout en peper naar smaak. Olijfolie voor invetten.

Instructions: Heat up the air fryer until it reaches 180C. Put the spinach, broccoli, and walnuts in a bowl. Put the meat on a plate and season it with salt, pepper, room, and knoflook. Put half of the grilled kaas on top of the eiermengsel and cook it well. Set up an oven rack with olive oil and put the ground beef inside. Put the eiermengsel evenly on top of the greens. Draw the over-bleven geraspte kaas over the top. Place the oven dish in the preheated air fryer and bake for 15 to 20 minutes, or until the cheese is golden brown and bubbly. Take the steak out of the air fryer and let it cook through before you serve it. If you want, garnish with extra cash notes. Enjoy your cool hydrostatic hotel!

Prep Time: 15 minutes

Cook Time: 20 minutes

Sublime Layers

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Savor the deliciousness of chocolate cheesecake, which is rich and creamy. This rich dessert has a layer of sweet and tangy sour cream on top of a velvety chocolate and cream cheese filling in the form of a chocolate cookie crust. Ideal for those who enjoy chocolate!

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/4 cup unsalted butter, melted. 3 8 oz packages cream cheese, softened. 1 cup granulated sugar. 1 tsp vanilla extract. 3 large eggs. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/4 cup cocoa powder. 1/4 cup sour cream. 1/4 cup powdered sugar. 1 tsp instant coffee granules optional. Whipped cream and chocolate shavings for garnish optional.

Instructions: Preheat your oven to 325F 160C. In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch 23 cm springform pan to form the crust. Set aside. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and vanilla extract to the cream cheese. Mix until well combined. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. In a microwave-safe bowl, melt the semi-sweet chocolate chips with the heavy cream in 30-second intervals, stirring until smooth. If desired, you can add instant coffee granules to enhance the chocolate flavor. Let it cool slightly. Add the melted chocolate mixture and cocoa powder to the cream cheese mixture. Mix until it's smooth and well combined. Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about an hour. Remove the cheesecake from the oven and refrigerate for at least 4 hours or until it's fully chilled and set. Before serving, mix sour cream and powdered sugar together and spread it over the top of the cheesecake for a creamy layer. Garnish with whipped cream and chocolate shavings if desired. Slice, serve, and enjoy your delicious chocolate cheesecake!

Prep Time: 30 minutes

Cook Time: 50 minutes

Anand's Diary

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This strawberry rhubarb tart has a buttery crust and combines the sourness of rhubarb with the sweetness of strawberries to make a delicious dessert that is great for spring or summer.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed. 1/4 cup ice water. 1 1/2 cups sliced rhubarb. 1 1/2 cups sliced strawberries. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash.

Instructions: Preheat oven to 375F 190C. In a food processor, combine flour, sugar, and salt. Pulse to mix. Add chilled cubed butter and pulse until mixture resembles coarse crumbs. Drizzle ice water over the mixture and pulse until dough comes together. Wrap dough in plastic wrap and refrigerate for 30 minutes. In a bowl, mix rhubarb, strawberries, sugar, cornstarch, and vanilla extract. On a floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer the dough to a tart pan and press into the bottom and sides. Spread the strawberry rhubarb mixture evenly over the dough. Fold the edges of the dough over the filling, pleating as needed. Brush the edges of the dough with beaten egg for a golden finish. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.

Prep Time: 45 minutes

Cook Time: 35 minutes

#StrawberryRhubarbTart, #HomemadeTart, #SummerDessert

Fullscale 4 Me

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This Festive Pesto Pasta Salad is a delightful dish perfect for any celebration. It combines al dente pasta with the freshness of cherry tomatoes, the brininess of black olives, the nuttiness of toasted pine nuts, and the aromatic flavor of pesto sauce. Topped with grated Parmesan cheese and fresh basil, it's a colorful and flavorful addition to any festive table.

Ingredients: 250g pasta of choice. 1 cup cherry tomatoes, halved. 1/2 cup black olives, sliced. 1/4 cup pine nuts, toasted. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. 1/3 cup pesto sauce. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Next, drain the pasta and run cold water over it. Move to a big bowl for mixing. Grate Parmesan cheese over the cherry tomatoes, black olives, toasted pine nuts, chopped basil, and add them to the bowl. Add the pesto sauce and toss the ingredients together until they are well mixed. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Paul

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These almond lace cookies are delicate and crispy, with a rich buttery flavor and a hint of almonds. They make for a delightful treat with tea or coffee.

Ingredients: 1/2 cup 1 stick real butter. 1/2 cup granulated sugar. 1/2 cup sliced almonds. 1 tablespoon all-purpose flour. 1/2 teaspoon vanilla extract.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the real butter in a saucepan and melt it over low heat. Add the granulated sugar and mix it in well. Take the pan off the heat and add the all-purpose flour, vanilla extract, and sliced almonds. Mix the ingredients together until they are spread out evenly. Place spoonfuls of the mixture on the baking sheet that has been prepared, leaving space between them because the cookies will spread while they are baking. After the oven is hot, bake the cookies for 7 to 9 minutes, or until they are golden brown and have lacy edges. Take the cookies out of the oven and let them cool on the baking sheet for a few minutes. This will help them get firm. After that, put them on a wire rack to cool completely. After the cookies have cooled and become hard, you can enjoy them with your favorite hot drink.

Prep Time: 15 minutes

Cook Time: 7-9

LBP Stunts Chicago

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These PB Pancakes are a delightful twist on classic pancakes, featuring the rich flavor of peanut butter. They're perfect for a cozy breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup creamy peanut butter. 1 large egg. 1/2 teaspoon vanilla extract. 1/4 cup chocolate chips optional. Maple syrup and extra peanut butter for serving.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the peanut butter, egg, and vanilla extract to a different bowl and mix them well with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. You can add the chocolate chips if you want to. Set a nonstick skillet or griddle over medium heat and use cooking spray or butter to lightly coat it. Put 1/4 cup of the pancake batter at a time into the pan. Cook until bubbles appear on top. Then flip the pancake over and cook the other side until it is golden brown. Do it again with the rest of the batter. If you want to serve the PB pancakes hot, drizzle them with maple syrup and add more peanut butter on top. Have fun with your tasty peanut butter pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Flavorsome Fusions

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The Bacon Harvest Chicken Skillet is a hearty and flavorful fall dinner recipe that has tender chicken, bacon, and vegetables from the harvest.

Ingredients: 4 chicken breasts. 8 slices bacon, chopped. 2 cups Brussels sprouts, halved. 1 cup butternut squash, diced. 1/2 cup dried cranberries. 1/4 cup maple syrup. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Cook bacon until it's crispy in a large skillet that can go in the oven. Take the bacon out of the pan and set it aside. Leave the bacon fat in the pan. Put olive oil in the pan. For about three to four minutes on each side, sear the chicken breasts until they are golden brown. Take the chicken out and set it aside. Put butternut squash and Brussels sprouts in the same pan. After about 5 minutes, the food should be slightly tender. Put the chicken back in the pan. Add maple syrup and a sprinkle of cooked bacon and dried cranberries. Put the skillet in an oven that has already been heated up and bake for 20 to 25 minutes, or until the chicken is done and the vegetables are soft. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingrid Bissinger

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A delicious vegan dish featuring savory mushrooms and flavorful noodles, tossed in a sweet and tangy sauce. Perfect for a quick and satisfying meal!

Ingredients: 200g noodles. 200g mushrooms, sliced. 1 small onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 tablespoon vegetable oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Cook noodles according to package instructions. Drain and set aside. In a large skillet, heat vegetable oil over medium heat. Add sliced onions and garlic, saut until softened. Add sliced mushrooms, cook until they release their moisture and become golden brown. In a small bowl, whisk together soy sauce, sesame oil, maple syrup, and rice vinegar. Pour the sauce mixture over the mushrooms and onions, stir to combine. Add cooked noodles to the skillet, toss until well coated with the sauce. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Justine

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Indulge in the smoky and savory flavors of BBQ with this mouthwatering BBQ Pork Burger. Perfect for your next cookout!

Ingredients: 1 lb ground pork. 1/2 cup BBQ sauce. 1/4 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced pickles. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Put the ground pork, BBQ sauce, breadcrumbs, diced onion, salt, and pepper in a bowl. Mix everything together well. Split the mixture in half and shape each half into a burger patty. Set your grill to medium-high heat and oil the grate so that food doesn't stick. The pork patties should be cooked for 5 to 7 minutes on each side, or until they are done and have nice grill marks. In the last minute of cooking, cover the grill and put a slice of cheddar cheese on top of each patty. This will melt the cheese. Toast the hamburger buns on the grill until they are golden brown while the patties are cooking. Put lettuce and tomato slices on the bottom bun of each burger, then top with the BBQ pork patty and melted cheese. Put some diced pickles on top, and then put the top bun on top of that. Put extra BBQ sauce on the side and serve hot. Have fun with your tasty BBQ pork burger!

Prep Time: 15 minutes

Cook Time: 15 minutes

Radio la Joya Bolivia

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Indulge in these delightful low carb raspberry coconut cream popsicles for a refreshing and guilt-free treat. They're bursting with fruity flavor and creamy coconut goodness!

Ingredients: 1 cup fresh raspberries. 1 can full-fat coconut milk. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/4 cup unsweetened shredded coconut.

Instructions: Raspberries, coconut milk, erythritol, and vanilla extract should all be put into a blender. Mix until it's smooth. Toss in the coconut shreds. Put the mix into popsicle molds. Put in the popsicle sticks and freeze until firm, at least 4 hours. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

Lorna