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Francesco Di Traglia - The Pigtrail Pomskies - Youth Sustainability - Pyrowatts - CFBL Gala

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This recipe for broiled salmon with molasses glaze is a great mix of sweet and savory tastes. The molasses glaze turns the salmon into a caramelized coating that brings out its natural richness. It's an easy and quick dish that everyone will love!

Ingredients: 4 salmon fillets. 1/4 cup molasses. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon olive oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Preheat broiler on high. In a small bowl, whisk together molasses, soy sauce, garlic, ginger, olive oil, salt, and pepper. Place salmon fillets on a lined baking sheet. Brush the molasses glaze generously over each fillet. Broil for 8-10 minutes, or until salmon is cooked through and glaze is caramelized. Garnish with chopped green onions before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

GTAMenus

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Pan-seared grouper pairs beautifully with a refreshing apple slaw, creating a Paleo-friendly dish bursting with flavor and nutrients. The spices enhance the natural taste of the grouper, while the crunchy slaw adds a delightful contrast.

Ingredients: 2 grouper fillets. 1 tablespoon coconut oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 cups shredded cabbage. 1 apple, thinly sliced. 1/4 cup chopped cilantro. 2 tablespoons apple cider vinegar. 1 tablespoon olive oil. 1 tablespoon honey.

Instructions: Garlic powder, salt, pepper, and paprika are used to season grouper fillets. In a skillet set over medium-high heat, warm the coconut oil. Grouper fillets should be seasoned and cooked through after 34 minutes on each side in a skillet. Shredded cabbage, apple slices, chopped cilantro, olive oil, honey, and apple cider vinegar should all be combined in a mixing bowl. To mix, toss. Grouper fillets pan-seared and served with apple slaw. Have fun!

Prep Time: 15 minutes

Cook Time: 8 minutes

The Kraken Effect

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Without the mess of stovetop cooking, you can have perfectly crispy bacon with this easy recipe for oven-baked bacon. It's a fantastic way to cook bacon in bigger quantities, and the finished product is always flavorful.

Ingredients: 1 pound of bacon strips. Baking sheet. Parchment paper optional.

Instructions: Preheat your oven to 400F 200C. If using parchment paper, line a baking sheet with it to make cleanup easier. Arrange the bacon strips on the baking sheet in a single layer, making sure they don't overlap. Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the bacon reaches your desired level of crispiness. Keep an eye on it, as cooking times can vary depending on your oven and the thickness of the bacon. Once done, carefully remove the bacon from the oven. Use tongs or a fork to transfer the bacon to a plate lined with paper towels to absorb any excess grease. Let the bacon cool for a minute or two before serving. It will continue to crisp up as it cools. Enjoy your perfectly crispy oven-baked bacon!

Prep Time: 5 minutes

Cook Time: 15 minutes

Kennel Wolves from Siberia

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This Mad Creations Keto Sweet and Sour Pork recipe offers all the flavors you love without the unnecessary carbs. Tender pork cooked in a tangy-sweet sauce with colorful bell peppers and onions, it's a delicious low-carb twist on a classic favorite.

Ingredients: 500g pork tenderloin, cut into cubes. 1/4 cup coconut aminos. 3 tbsp apple cider vinegar. 2 tbsp erythritol or preferred keto sweetener. 1/4 cup sugar-free tomato sauce. 1/2 bell pepper, chopped. 1/2 onion, chopped. 2 cloves garlic, minced. 1 tbsp sesame oil. 1 tbsp olive oil. Salt and pepper to taste. 1 tbsp arrowroot powder dissolved in 2 tbsp water.

Instructions: In a bowl, combine coconut aminos, apple cider vinegar, sweetener, and tomato sauce. Set aside. Heat olive oil and sesame oil in a skillet over medium-high heat. Add pork cubes and cook until browned on all sides. Remove from skillet and set aside. In the same skillet, add bell pepper, onion, and garlic. Cook until softened. Return pork to the skillet. Pour in the sauce mixture and stir to combine. Season with salt and pepper to taste. Simmer for 5 minutes. Stir in arrowroot mixture to thicken the sauce. Cook for an additional 2 minutes. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Rossi Mobili

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A quick and flavorful version of the classic French dish Coq au Vin, made in just 30 minutes. Tender chicken thighs simmered in a rich red wine sauce with mushrooms, bacon, and aromatic herbs.

Ingredients: 4 chicken thighs, bone-in, skin-on. Salt and freshly ground black pepper. 2 slices bacon, chopped. 8 ounces cremini mushrooms, quartered. 2 shallots, thinly sliced. 2 cloves garlic, minced. 1 tablespoon tomato paste. 1 cup red wine. 1 cup chicken broth. 1 teaspoon dried thyme. 1 bay leaf. 2 tablespoons butter. 2 tablespoons all-purpose flour. Chopped fresh parsley, for garnish.

Instructions: Add a lot of salt and pepper to the chicken thighs. Fry the bacon in a big pan over medium-high heat until it gets crispy. Take the bacon out of the pan and set it aside. Leave the fat in the pan. Put the chicken thighs in the pan with the skin side down. Cook for about 5 minutes on each side until they are golden brown. Take the chicken out and set it aside. It will take about 5 minutes of cooking after adding the mushrooms to the pan for them to release their liquid and start to turn brown. Put the garlic and shallots in the pan and cook for about two minutes, until the garlic and shallots are soft. Add the tomato paste and cook for one minute while stirring. Add the red wine and chicken broth, making sure to scrape the pan's bottom to get rid of any browned bits. Return the cooked bacon, bay leaf, and thyme to the pan. Put the chicken thighs back in the pan and cover them with sauce. It will take about 15 minutes of simmering until the chicken is done and the sauce is thick. Set the butter in a small saucepan and melt it over medium-low heat. Add the flour and stir. Cook for about two minutes, or until the food is golden brown. Add the butter-flour mix to the skillet with the chicken and sauce, and whisk it in until it's well mixed and gets thick. Take out the bay leaf and throw it away. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

Isstic 2018

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This pot roast in the slow cooker is a hearty and comforting meal that can feed a lot of people. As the vegetables and seasonings cook slowly and aromatically, the beef gets so tender that it melts in your mouth.

Ingredients: 3-4 lb beef chuck roast. 1 onion, sliced. 4 carrots, chopped. 4 potatoes, diced. 3 cloves garlic, minced. 1 cup beef broth. 2 tbsp Worcestershire sauce. 1 tbsp soy sauce. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Add salt, pepper, and dried thyme to the beef roast to taste. Season the roast and put it in the slow cooker. Slice the onion, chop the carrots, dice the potatoes, and mince the garlic. Use a slow cooker. Put Worcestershire sauce, soy sauce, and beef broth in a bowl and mix them together. Add the mix to the roast and vegetables. Place the lid on top and set the heat to low. Cook for 8 to 10 hours, or until the vegetables are fully cooked and the beef is tender.

Prep Time: 15 minutes

Cook Time: 480 minutes

Hicsser2018

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This Mixed Berry Mason Jar Salad is a quick and easy gluten-free lunch or snack that will keep you cool. It's full of flavor and good for you, with crunchy almonds, bright berries, and tangy feta cheese. The mason jars also make it easy to store and move.

Ingredients: 2 cups mixed berries strawberries, blueberries, raspberries. 4 cups mixed greens spinach, arugula, kale. 1/2 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup balsamic vinaigrette dressing gluten-free.

Instructions: Start by washing and drying the berries and greens thoroughly. In each mason jar, layer the ingredients in the following order: dressing, almonds, feta cheese, mixed berries, and mixed greens. Repeat the layering process for each jar, leaving a bit of space at the top. Seal the jars tightly and store them in the refrigerator until ready to serve. When ready to eat, shake the jar to distribute the dressing evenly, then pour the salad into a bowl and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Soil Chemistry

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With a buttery crumb crust, a creamy sour cream layer, and a juicy strawberry filling, these Strawberry Pie Sour Cream Crumb Bars are a great mix of sweet and sour flavors. Great for dessert or a sweet treat.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/2 cup sour cream. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups strawberry pie filling.

Instructions: Preheat oven to 350F 175C. Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. In a bowl, mix together flour, sugar, baking powder, and salt. Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs. Set aside 3/4 cup of the crumb mixture for topping. Press remaining crumb mixture into the bottom of the prepared pan. In another bowl, whisk together sour cream, egg, and vanilla extract until smooth. Spread strawberry pie filling over the crust. Pour sour cream mixture over the strawberry filling. Sprinkle reserved crumb mixture evenly over the top. Bake for 35-40 minutes or until edges are lightly golden. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 40 minutes

Parker Oktoberfest

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Made with fresh kadu pumpkin, aromatic spices, and lemon juice, Muraba-e-Kadu Pumpkin Jam is a delicious preserve from Afghanistan. This jam, which has a hint of spice and sweetness, looks great on your breakfast table or makes a thoughtful gift straight from your kitchen.

Ingredients: 1 kg fresh kadu pumpkin, peeled and diced. 750g granulated sugar. Juice of 2 lemons. 1/2 tsp ground cardamom. 1/4 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup water.

Instructions: In a large mixing bowl, combine the diced kadu pumpkin, sugar, lemon juice, and salt. Mix well and let it sit for 2 hours to allow the pumpkin to release its juices. After 2 hours, transfer the mixture to a large, heavy-bottomed pot and add the water. Place the pot over medium heat and stir until the sugar has completely dissolved. Once the sugar has dissolved, add the ground cardamom, cinnamon, cloves, and nutmeg to the pot. Stir to combine. Reduce the heat to low and simmer the mixture, stirring occasionally, for about 1 hour or until the pumpkin becomes soft and translucent, and the jam thickens to your desired consistency. While the jam is still hot, ladle it into sterilized jars and seal them immediately. Allow the jars to cool to room temperature before storing them in a cool, dark place. Enjoy your homemade Muraba-e-Kadu Pumpkin Jam on bread, toast, or as a delicious condiment!

Prep Time: 120 minutes

Cook Time: 60 minutes

Dress Uurstal Corinda

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Instead of lo mein, these vegan garlic noodles are quick and tasty. These noodles are full of garlicky goodness and will satisfy your cravings for Asian-style noodles. Plus, they're simple to make and you can add any vegetables you like.

Ingredients: 200g vegan noodles. 4 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tbsp olive oil. 1 tbsp maple syrup. 1/4 tsp red pepper flakes. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. Salt to taste.

Instructions: Cook noodles according to package instructions. Drain and set aside. In a pan, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1-2 minutes. Add cooked noodles to the pan. Stir in soy sauce, sesame oil, maple syrup, and red pepper flakes. Cook for another 2-3 minutes, allowing flavors to combine. Taste and adjust seasoning with salt if needed. Garnish with chopped green onions and cilantro before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

The Pigtrail Pomskies

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You only need one thing and a food processor or blender to make this coconut butter recipe at home. You can use this tasty vegan spread in a lot of different recipes or just eat it by itself.

Ingredients: 2 cups unsweetened shredded coconut flakes.

Instructions: Shred the coconut flakes that haven't been sweetened and put them in a food processor or high-speed blender. For 10 to 15 minutes, process the coconut flakes on high speed, stopping to scrape the sides every now and then. Keep processing the coconut flakes until they give off their natural oils and turn into a smooth, butter-like substance. Put the coconut butter in a clean jar or container that won't let air in. It will last up to a month at room temperature, but it will last longer if you put it in the fridge.

Prep Time: 15 minutes

Cook Time: 15 minutes

Monsur Mansoor

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We figured it out. The sweetness of chocolate chips and the saltiness of bacon make these Double Delight Waffles taste 10 times better. They are the best thing to eat for breakfast!

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 1/4 cups milk. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips. 1/2 cup crumbled cooked bacon.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; it's okay if there are a few lumps. Fold in the mini chocolate chips and crumbled bacon into the batter. Lightly grease the waffle iron with non-stick cooking spray or oil. Pour enough batter onto the waffle iron to cover the waffle grid but not overflow. Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp. Carefully remove the waffles and serve hot with your favorite toppings. Enjoy your Double Delight Waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Orm Crafty Design

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If you're craving something sweet, these Vegan Crack Bars are just what you need. They are made with healthy ingredients and have lots of chocolatey goodness in them.

Ingredients: 2 cups almond flour. 1/2 cup maple syrup. 1/2 cup coconut oil, melted. 1/2 cup unsweetened cocoa powder. 1/4 cup almond butter. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Warm the oven up to 175F 350C. Put melted coconut oil, cocoa powder, almond butter, salt, and vanilla extract in a bowl. Then add the almond flour and mix them all together. Mix everything together well. If you want to, you can add dairy-free chocolate chips and chopped nuts. Spread the dough out evenly in a baking dish that has been lined with parchment paper. Put it in the oven for 20 to 25 minutes, or until the edges start to get brown. Take it out of the oven and let it cool down completely before you cut it into bars.

Prep Time: 10 minutes

Cook Time: 20 minutes

Orm Crafty Design

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Indulge in the creamy richness of this delightful shrimp pasta dish. The combination of succulent shrimp, tangy tomatoes, and velvety mozzarella sauce over perfectly cooked linguine creates a harmonious symphony of flavors that will satisfy your seafood cravings.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup heavy cream. 1 cup shredded mozzarella cheese. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Cook linguine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side. Remove shrimp from the skillet and set aside. In the same skillet, add cherry tomatoes and cook for 2-3 minutes until softened. Reduce heat to low and pour in heavy cream. Stir in shredded mozzarella cheese until melted and creamy. Season the sauce with salt and pepper to taste. Add cooked linguine pasta and cooked shrimp back to the skillet. Toss until everything is well coated in the creamy sauce. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

7 Red Team

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These Stuffed French Toast Bacon Bombs are sweet and salty at the same time. Place slices of bread with cream cheese and strawberry jam inside them. Wrap the bread in bacon and cook it until it's done. After being brushed with powdered sugar, they are served with maple syrup for a tasty breakfast treat.

Ingredients: 8 slices of bread. 8 slices of bacon. 4 oz cream cheese. 1/4 cup strawberry jam. 4 large eggs. 1/2 cup milk. 1/2 tsp vanilla extract. 1/4 tsp ground cinnamon. 1/4 tsp salt. 1/4 cup powdered sugar for dusting. Maple syrup for serving.

Instructions: Lay out the slices of bread and flatten them with a rolling pin. In a small bowl, mix the cream cheese and strawberry jam until well combined. Spread a generous spoonful of the cream cheese and jam mixture onto each slice of bread. Roll up each slice of bread with the filling inside, then wrap each one with a slice of bacon. In a shallow bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and salt. Heat a skillet over medium heat and add a little butter or cooking spray. Dip each bacon-wrapped roll into the egg mixture, coating it evenly. Place the rolls in the skillet and cook until the bacon is crispy and the rolls are golden brown, turning them occasionally to cook all sides evenly about 8-10 minutes. Remove the bacon bombs from the skillet and let them cool slightly. Dust the bacon bombs with powdered sugar and serve with maple syrup for dipping. Enjoy your delicious Stuffed French Toast Bacon Bombs!

Prep Time: 20 minutes

Cook Time: 10 minutes

haagen daz siberians

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For a quick and filling meal, these vegan tacos are filled with a tasty mix of black beans, corn, tomatoes, and avocado, spiced with cumin and chili powder.

Ingredients: 1 cup cooked black beans. 1 cup cooked corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, diced. 1 lime, juiced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small tortillas.

Instructions: Red onion, cilantro, avocado, lime juice, chili powder, cumin, salt, and pepper should all be mixed together in a bowl. You can heat tortillas up in a pan or the microwave. Put some of the bean and vegetable mix on each tortilla. Cut the tortillas in half and serve right away.

Prep Time: 15 minutes

Cook Time: 5 minutes

KBSM

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Enjoy the rich flavors of beef tenderloin with a creamy mushroom sauce. The bold and elegant notes of Bodega Casarena Ramanegra wine go well with this dish.

Ingredients: 1 bottle of Bodega Casarena Ramanegra wine. 500g beef tenderloin. Salt and pepper to taste. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon butter. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme, chopped. 200g mixed mushrooms such as cremini, shiitake, and oyster, sliced. 1 shallot, finely chopped. 1/2 cup beef broth. 1/4 cup heavy cream. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Garlic that has been minced and salt are great ways to season beef tenderloin. In a skillet that can go in the oven, heat the olive oil over medium-high heat. For about two minutes on each side, sear the beef tenderloin until it turns brown. Place the skillet in an oven that has already been heated and roast the beef tenderloin for 15 to 20 minutes, or until it is medium-rare. After taking the beef out of the pan, let it rest for 10 minutes before cutting it. Over medium heat, melt the butter in the same pan. Add the shallot and cook for about two minutes, until it gets soft. It will take about 5 minutes of cooking after adding the mixed mushrooms until they start to brown and give off their juices. Add the chopped thyme and rosemary. Add the beef broth and let it cook for about 5 minutes, or until it has slightly reduced. Add the heavy cream and stir it in. Simmer for two more minutes. Cut up the beef tenderloin and put it on a plate with mushroom sauce. Serve with a glass of Bodega Casarena Ramanegra wine and fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Youth Sustainability