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Combining the tastes of traditional Italian pesto with pizza toppings, this green pizza pasta makes a tasty and healthy meal. It's great for a quick dinner during the week or a get-together with friends on the weekend.

Ingredients: 8 oz spaghetti pasta. 1 cup fresh spinach leaves. 1 cup fresh basil leaves. 1/2 cup pine nuts. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a food processor, combine spinach, basil, pine nuts, garlic, Parmesan cheese, and olive oil. Pulse until smooth, creating a pesto sauce. Season with salt and pepper to taste. In a large mixing bowl, toss cooked spaghetti with the prepared pesto sauce until evenly coated. Top the pasta with cherry tomatoes, black olives, and crumbled feta cheese. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

helen keller ramirez

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Indulge in the ultimate chocolatey treat with this decadent slow cooker chocolate lava cake. It's rich, gooey, and irresistibly delicious!

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. cup unsweetened cocoa powder. 2 teaspoons baking powder. teaspoon salt. cup milk. cup melted butter. 1 teaspoon vanilla extract. cup semisweet chocolate chips. 1 cups boiling water.

Instructions: Mix flour, sugar, cocoa powder, baking powder, and salt in a bowl with a whisk. It will be smooth after you add the milk, melted butter, and vanilla extract. Add the chocolate chips and mix them in. Fill the bottom of a slow cooker that has been greased with batter. Boil the water and mix it with the rest of the sugar in a different bowl until the sugar is completely dissolved. Pour the water mix over the batter in the slow cooker. Put the lid on top and cook on high for two to three hours, or until the cake is set around the edges but still soft in the middle. Warm it up and serve it with whipped cream or ice cream.

Prep Time: 15 minutes

Cook Time: 120 minutes

hutong street food

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This recipe for homemade coconut milk is vegan and gluten-free, so you can use it in a variety of recipes that call for dairy-free milk.

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

Instructions: Shred coconut and add filtered water to a blender. For one to two minutes, blend on high speed until everything is well mixed and creamy. Use a nut milk bag or a fine mesh sieve to strain the mixture into a bowl. Squeeze out as much liquid as you can. Put the coconut milk that has been strained into a clean glass jar or container. Keep in the fridge for four to five days. Before you use, shake it well.

Prep Time: 5 minutes

Cook Time: 5 minutes

paws first choice

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Enjoy the delectable goodness of mini chocolate chip cookies. These bite-size treats are ideal for satisfying your sweet tooth.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a small bowl, whisk together the flour, baking soda, and salt. In a separate larger bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. Add the egg and vanilla extract to the butter mixture. Beat until well combined. Gradually add the dry flour mixture to the wet mixture, mixing until just combined. Stir in the mini chocolate chips. Using a small cookie scoop or a teaspoon, drop small portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the cookies are golden brown around the edges. 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 these delicious mini chocolate chip cookies with a glass of milk or your favorite hot beverage!

Prep Time: 15 minutes

Cook Time: 10 minutes

sunelly sims

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These perfectly seared scallops are a true delight, boasting a caramelized exterior and a tender, succulent center. The combination of butter and olive oil enhances their natural sweetness, while a hint of lemon adds a refreshing zest. Serve these elegant morsels as an appetizer or main course for a truly unforgettable dining experience.

Ingredients: 8 large sea scallops, patted dry. Salt and freshly ground black pepper. 2 tablespoons unsalted butter. 2 tablespoons olive oil. 1 tablespoon chopped fresh parsley, for garnish. 1 lemon, cut into wedges.

Instructions: Season both sides of the scallops generously with salt and pepper. In a large skillet, heat the butter and olive oil over high heat until hot but not smoking. Add the scallops to the skillet in a single layer, making sure they are not touching each other. Cook the scallops without moving them for about 2 minutes, or until they develop a golden crust on the bottom. Using tongs, carefully flip the scallops and cook for an additional 1-2 minutes, or until they are opaque and cooked through. Transfer the scallops to a serving platter, garnish with chopped parsley, and serve immediately with lemon wedges.

Prep Time: 10 minutes

Cook Time: 5 minutes

mango landin

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Indulge in the rich flavors of pumpkin pie without the guilt. This keto-friendly version is sugar-free and low-carb, making it perfect for those following a ketogenic lifestyle. Enjoy the creamy texture and aromatic spices of this delicious dessert.

Ingredients: 1 cups almond flour. cup unsweetened pumpkin puree. cup powdered erythritol or any keto-friendly sweetener. 2 large eggs. 1 tsp vanilla extract. 1 tsp ground cinnamon. tsp ground nutmeg. tsp ground ginger. tsp ground cloves. tsp salt. cup heavy cream.

Instructions: Set the oven to 350F 175C and heat it up. Add pumpkin puree, powdered erythritol, eggs, vanilla extract, spices, and salt to a bowl and mix them together. Mix everything together well. Add the heavy cream and mix it in until it's smooth. Put the mix into a pie dish that has been prepared. The oven should be hot when you put it in there. Bake for 40 to 45 minutes, or until the middle is set and the edges are golden brown. Take it out of the oven and let it cool down completely before you serve it. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 45 minutes

classy closet in montrose

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Avocado Deviled Eggs are a tasty and creamy take on the traditional deviled egg. The avocado makes the filling creamy and healthy, which makes these eggs a popular snack or appetizer.

Ingredients: 4 hard-boiled eggs. 1 ripe avocado. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon lemon juice. Salt and pepper to taste. Paprika for garnish. Chopped fresh parsley for garnish.

Instructions: Cut the hard-boiled eggs in half lengthwise and remove the yolks. In a bowl, mash the ripe avocado and egg yolks together until smooth. Stir in the mayonnaise, Dijon mustard, and lemon juice. Mix until well combined. Season the mixture with salt and pepper to taste. Spoon or pipe the avocado mixture back into the egg white halves. Sprinkle paprika and chopped fresh parsley on top for garnish. Refrigerate for at least 30 minutes before serving. Enjoy your delicious Avocado Deviled Eggs!

Prep Time: 15 minutes

Cook Time: 0 minutes

21st century classroom

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This rich, creamy, and nutrient-dense dessert is made with paleo chocolate avocado pudding. While cocoa powder adds rich chocolate flavor without using refined sugar, avocados offer healthy fats. This is a filling treat that is ideal for anyone on the Paleo diet.

Ingredients: 2 ripe avocados. 1/4 cup cocoa powder. 1/4 cup honey or maple syrup. 1/4 cup coconut milk. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Peel and pit the avocados. In a food processor or blender, combine the avocados, cocoa powder, honey or maple syrup, coconut milk, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if necessary by adding more honey or maple syrup. Transfer the pudding to serving dishes and refrigerate for at least 30 minutes before serving. Garnish with shaved dark chocolate, berries, or shredded coconut if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

roberto stefani

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These fluffy pancakes that you make yourself are a great treat for breakfast. They're light, soft, and tasty when they're done!

Ingredients: 1 1/2 cups all-purpose flour. 3 1/2 teaspoons baking powder. 1 teaspoon salt. 1 tablespoon white sugar. 1 1/4 cups milk. 1 egg. 3 tablespoons melted butter.

Instructions: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, beat the egg and then add the milk and melted butter. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; lumps are okay. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve your fluffy pancakes with your favorite toppings like syrup, fresh fruit, or whipped cream.

Prep Time: 10 minutes

Cook Time: 10 minutes

brain ericson

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Indulge in the perfect blend of flavors with these brownie cookie lemon vanilla chip ice cream sandwiches. The tanginess of buttermilk complements the sweetness of vanilla and chocolate, while the hint of lemon adds a refreshing twist. It's a delightful treat for any occasion.

Ingredients: 1 cup buttermilk. 1 cup heavy cream. 1/2 cup sugar. 2 teaspoons vanilla extract. Zest of 1 lemon. 1/2 cup mini chocolate chips. 12 brownie cookies store-bought or homemade.

Instructions: Buttermilk, heavy cream, sugar, vanilla extract, and lemon zest should all be mixed together in a bowl. Mix well until the sugar is gone. 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. Toss in the little chocolate chips. 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. When the ice cream is firm, put a scoop on half of the brownie cookies and then put the other half of the cookies on top of that. Each sandwich can be served right away, or it can be wrapped in plastic wrap and frozen until it's time to serve.

Prep Time: 20 minutes

Cook Time: 240 minutes

volting radio

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This black bean soup tastes like the American Southwest. It is hearty and spicy. This soup is a tasty and healthy comfort food. It has beans, corn, and a mix of fragrant spices.

Ingredients: 2 cans black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 4 cups vegetable broth. Salt and pepper to taste. 2 tablespoons olive oil. Juice of 1 lime. Fresh cilantro for garnish. Sour cream for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, bell pepper, and jalapeo. Saut until vegetables are softened. Stir in cumin, chili powder, and smoked paprika. Cook for an additional 1-2 minutes. Add black beans, corn, diced tomatoes, and vegetable broth. Bring to a simmer. Season with salt and pepper to taste. Allow the soup to simmer for 20-25 minutes. Stir in lime juice just before serving. Serve hot, garnished with fresh cilantro and a dollop of sour cream. Enjoy your flavorful Southwestern Black Bean Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

rehan qayoom

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This Healthy Pesto Chicken with Summer Squash is a delicious, low-carb meal perfect for those following a keto diet. The combination of flavorful pesto, tender chicken, and fresh summer squash makes for a satisfying and nutritious dish.

Ingredients: 4 chicken breasts. 1 cup pesto sauce. 2 medium summer squash, sliced. Salt and pepper to taste. 2 tablespoons olive oil. Fresh basil leaves for garnish.

Instructions: Warm the oven up to 190C 375F. On both sides, salt and pepper the chicken breasts. Place a lot of pesto sauce on top of each chicken breast. In a pan, heat the olive oil over medium-high heat. Cook chicken breasts in a pan for two to three minutes on each side, or until they turn golden brown. Put the chicken breasts in a baking dish. Put sliced summer squash around the chicken breasts. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the chicken is done and the squash is soft. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

build a pedal steel guitar

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With this tasty pizza, you can enjoy a tasty vegan take on the classic spinach artichoke dip. It's a tasty treat for pizza lovers because it's full of colorful vegetables and smooth vegan cheese.

Ingredients: 1 pre-made pizza dough. 1 cup vegan spinach artichoke dip. 1 cup spinach leaves, chopped. 1/2 cup marinated artichoke hearts, chopped. 1/4 cup red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/2 cup vegan mozzarella cheese, shredded. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Roll out the pizza dough on a baking sheet. Spread the vegan spinach artichoke dip evenly over the dough. Layer the chopped spinach, artichoke hearts, red onion, and cherry tomatoes on top. Sprinkle the vegan mozzarella cheese over the veggies. Drizzle olive oil over the pizza and season with salt and pepper. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the toppings are bubbly. Slice, serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

debs

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This Quick Texas Toast Pizza is a fun and delicious dinner idea for kids and adults alike. It's ready in no time and allows for endless topping variations.

Ingredients: 4 slices of Texas toast. 1 cup of pizza sauce. 1 1/2 cups of shredded mozzarella cheese. 1/2 cup of sliced pepperoni. 1/2 cup of sliced black olives. 1/2 cup of diced bell peppers. 1/2 cup of sliced mushrooms. 1/2 cup of diced onions. 1/2 teaspoon of dried oregano. 1/2 teaspoon of garlic powder. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place the Texas toast slices on a baking sheet. Spread a generous amount of pizza sauce on each slice of Texas toast. Sprinkle shredded mozzarella cheese evenly over the sauce. Add pepperoni, black olives, bell peppers, mushrooms, and onions on top of the cheese. Sprinkle dried oregano and garlic powder over the toppings. Season with salt and pepper to taste. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly, and the toast is golden brown. Remove from the oven and let cool slightly before serving. Slice into pieces, and your Quick Texas Toast Pizza is ready to enjoy!

Prep Time: 10 minutes

Cook Time: 12 minutes

la casa del direttore

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This bacon apple grilled cheese sandwich has cheddar cheese melted between two slices of buttery bread. The bacon is salty, and the apples are sweet and crunchy. It's a tasty new take on the traditional grilled cheese sandwich.

Ingredients: 4 slices of bread. 8 slices of bacon. 1 apple, thinly sliced. 8 slices of cheddar cheese. 2 tablespoons butter.

Instructions: Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Butter one side of each bread slice. Place 4 slices of bread, buttered side down, in the skillet over medium-low heat. On each slice, add a slice of cheddar cheese, followed by 2 slices of bacon and some thinly sliced apple. Top with another slice of cheddar cheese and the remaining bread slices, buttered side up. Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Remove from the skillet and let it cool slightly before cutting in half. Serve your delicious bacon apple grilled cheese sandwich warm.

Prep Time: 10 minutes

Cook Time: 10 minutes

accueil periscolaire

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This Couscous Salad with Mint, Feta, and Delicata Squash is a great mix of tastes and textures. The roasted Delicata squash gives it a hint of sweetness, and the fresh mint and tangy feta cheese make it taste even better. This salad is great for a light and filling meal because it has a tangy lemon-balsamic dressing on top of it.

Ingredients: 1 cup couscous. 1 small Delicata squash, diced. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup fresh mint leaves, chopped. 1/2 cup crumbled feta cheese. Juice of 1 lemon. 2 tablespoons balsamic vinegar. 2 tablespoons honey. 1/4 cup toasted pine nuts. 1/4 cup dried cranberries.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the diced Delicata squash to a bowl and season with salt and pepper. Add 1 tablespoon of olive oil. Place it on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and slightly caramelized. Wait for it to cool down. Bring 1 1/4 cups of water to a boil in a saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Put the roasted Delicata squash, chopped mint leaves, crumbled feta cheese, toasted pine nuts, and dried cranberries in a large bowl. Add the honey, lemon juice, and the last tablespoon of olive oil to a different small bowl and mix them together using a whisk. Add this dressing to the salad and mix it all together. Add salt and pepper to the salad as needed. Delicata squash, mint, and feta should be added to a couscous salad. You can serve it cold or at room temperature. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

rob chapman

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This Blueberry Balsamic Salad and Pizza combo is a perfect blend of sweet and savory flavors. The refreshing salad with fresh blueberries, tangy balsamic reduction, and creamy goat cheese pairs beautifully with a classic pizza topped with mozzarella, olives, and tomatoes. It's a delightful meal for any occasion.

Ingredients: 2 cups fresh blueberries. 1/2 cup balsamic vinegar. 4 cups mixed greens. 1/2 cup goat cheese, crumbled. 1/4 cup chopped walnuts. 1/4 cup red onion, thinly sliced. 1/4 cup balsamic vinaigrette dressing. 1 pre-made pizza crust. 1 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced black olives. 1/2 cup sliced cherry tomatoes. Fresh basil leaves for garnish.

Instructions: In a small saucepan, simmer balsamic vinegar over low heat until it thickens and reduces by half. Remove from heat and let it cool. In a large bowl, combine mixed greens, goat cheese, walnuts, and red onion. Add fresh blueberries to the salad mixture. Drizzle balsamic vinaigrette dressing and the cooled balsamic reduction over the salad. Toss gently to combine. Preheat your oven according to the pizza crust instructions. Spread pizza sauce evenly over the pre-made pizza crust. Sprinkle shredded mozzarella cheese over the sauce. Add sliced black olives and cherry tomatoes as desired. Bake the pizza in the preheated oven until the crust is golden and the cheese is bubbly and melted, following the crust package instructions. Remove the pizza from the oven, let it cool slightly, and then slice it. Serve the Blueberry Balsamic Salad alongside the pizza slices. Garnish the salad with fresh basil leaves. Enjoy your delicious salad and pizza combination!

Prep Time: 20 minutes

Cook Time: 15 minutes

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