allthecovers

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A tasty Korean soup with sweet corn, savory dumplings, and juicy shrimp that makes a comforting and filling meal.

Ingredients: 1 cup frozen corn kernels. 1/2 cup ground pork. 1/2 cup shrimp, peeled and deveined. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/2 teaspoon ginger, minced. 1/4 teaspoon salt. 1/8 teaspoon black pepper. 1/2 cup dumpling wrappers. 4 cups chicken broth. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, chopped. 1 egg, beaten.

Instructions: Ground pork, minced garlic, minced ginger, chopped onion, salt, and black pepper should all be mixed together in a bowl. To make the filling for the dumplings, mix it well. Put a little of the dumpling filling in the middle of each wrapper. To make dumplings, fold the wrapper in half and seal the edges. Get the chicken broth boiling in a big pot. When the broth starts to boil, add the frozen corn kernels and dumplings. Turn down the heat to a low level and cook for 5 to 7 minutes, or until the dumplings are done and float to the top. After you add the shrimp, cook for another two to three minutes, or until the shrimp turn pink and opaque. Add the sesame oil and soy sauce and mix well. Add pepper and salt to taste. Slowly pour the beaten egg into the soup that is already simmering while stirring it gently to make egg ribbons. Add chopped green onions to the top of the soup. Enjoy your Korean Corn Dumpling Soup with Shrimp while it's still hot!

Ellen Delgado

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Indulge in the rich flavors of apricot and amaretto with these decadent brownie bars. Perfect for a sweet treat or special occasion dessert.

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 1/4 cup amaretto liqueur. 1/4 cup unsweetened cocoa powder. 1/4 tsp salt. 2 large eggs. 1 tsp vanilla extract. 3/4 cup all-purpose flour. 1/4 cup chopped dried apricots. 1/4 cup chopped almonds. 1/4 cup semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Line an 8-inch square baking pan with parchment paper, leaving two sides that hang over. Melt the butter in a bowl that can go in the microwave. Add the salt, amaretto, sugar, and mix until everything is well mixed. Add the eggs one at a time and beat until they are fully mixed in. Add vanilla extract and stir. Only barely mix in the flour. Chop up the apricots, almonds, and chocolate chips and mix them in. Pour the batter into the pan that has been prepared. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Let it cool all the way in the pan on a wire rack. Use the extra parchment paper to help you lift the brownies out of the pan. Make bars and serve.

Tia

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These Crispy Prawn Fritters are a tasty seafood snack made with juicy prawns covered in a tasty, crispy batter. These fritters are great as a snack or an appetizer and are sure to impress!

Ingredients: 500g prawns, peeled and deveined. 1 cup all-purpose flour. 1/2 cup cornstarch. 1 teaspoon baking powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/2 cup cold water. Vegetable oil for frying.

Instructions: Add the baking powder, salt, black pepper, garlic powder, and paprika to a bowl and mix them together. Whisk in cold water slowly until a smooth batter forms. In a deep fryer or pot with a heavy bottom, heat the vegetable oil to 350F 175C. Coat each prawn evenly with the batter by dipping it in it. Drop the prawns carefully into the hot oil, frying them in groups to keep them from crowding. Fry for two to three minutes, or until crisp and golden brown. Use a slotted spoon to take the prawn fritters out of the pan and set them on a plate lined with paper towels to drain off the extra oil. Serve hot with the sauce of your choice.

Michelle

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A delicious and budget-friendly Paleo recipe that's perfect for those following the Whole30 program on a budget. This hearty chicken dish is packed with flavor and nutrition, making it a satisfying and healthy choice.

Ingredients: 2 pounds of chicken thighs. 1 tablespoon olive oil. 1 onion, diced. 3 cloves of garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 can of diced tomatoes 14 ounces. 2 teaspoons of dried oregano. 1 teaspoon of paprika. 1 teaspoon of cumin. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic, saut for 2-3 minutes until fragrant. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Stir in diced tomatoes, dried oregano, paprika, cumin, salt, and pepper. Add diced red and green bell peppers, then cover and simmer for 20-25 minutes until the chicken is cooked through and the peppers are tender. Garnish with fresh cilantro before serving. Enjoy your budget-friendly Whole30 Paleo meal!

Danielle

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Start your day off right with these tasty and nutritious peanut butter breakfast cookies! These cookies are a great on-the-go breakfast option because they are packed with oats, whole wheat flour, and a hint of chocolate.

Ingredients: 1 cup creamy peanut butter. 1/2 cup honey. 1 teaspoon vanilla extract. 1 cup old-fashioned oats. 1 cup whole wheat flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put honey, vanilla extract, and peanut butter in a large bowl and mix them together until the mixture is smooth. Whole wheat flour, baking soda, salt, and oats should be added. Mix everything together well. You can add chocolate chips and chopped nuts, if you want. Place spoonfuls of dough on the baking sheet that has been prepared. Use a fork to slightly flatten the dough. The cookies should be baked for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Emily M

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Impress your loved one with this heart-shaped veal meatloaf wrapped in crispy bacon. It's a perfect dish for a special occasion or a romantic dinner. The combination of tender veal and savory bacon will melt your hearts.

Ingredients: 1 pound ground veal. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1/4 cup finely chopped fresh parsley. 1/4 cup ketchup. 1 egg. Salt and pepper to taste. 8-10 slices of bacon. Heart-shaped cookie cutter.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the ground veal, breadcrumbs, milk, grated Parmesan cheese, chopped onion, chopped bell pepper, chopped parsley, ketchup, egg, salt, and pepper. Mix well until all ingredients are thoroughly combined. Using a heart-shaped cookie cutter, shape the veal mixture into heart-shaped meatloafs. Place them on a baking sheet lined with parchment paper. Wrap each heart-shaped meatloaf with slices of bacon, making sure to cover the entire surface of the meatloaf with bacon strips. Bake in the preheated oven for 25-30 minutes or until the bacon is crispy and the meatloaf is cooked through. Remove from the oven and let them rest for a few minutes before serving. Serve your heart-shaped veal meatloaf with bacon hot, garnished with extra parsley if desired. Enjoy your romantic and delicious meal!

Gary

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A quick and tasty chicken curry that is easy to make in a pressure cooker. Great for a quick dinner during the week.

Ingredients: 1.5 lbs chicken thighs, bone-in. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 2 tomatoes, chopped. 1/2 cup yogurt. 2 tbsp vegetable oil. 1 tsp cumin seeds. 1 tsp coriander powder. 1/2 tsp turmeric powder. 1/2 tsp red chili powder. 1/2 tsp garam masala. Salt to taste. Fresh cilantro for garnish.

Instructions: Heat oil in the pressure cooker on saut mode. Add cumin seeds and let them splutter. Add chopped onions, garlic, and ginger. Saut until onions are golden brown. Add chicken thighs and brown on all sides. Stir in chopped tomatoes, spices, and yogurt. Mix well. Close the pressure cooker lid and cook on high pressure for 15 minutes. Release pressure naturally for 5 minutes, then quick release remaining pressure. Garnish with fresh cilantro and serve hot.

Brittany Hunt

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Indulge in the rich and spicy flavors of Mexican chocolate with this creamy and satisfying smoothie. The combination of cocoa, cinnamon, and a hint of chili powder creates a unique and delightful treat that's perfect for any time of the day.

Ingredients: 1 ripe banana. 1 cup unsweetened almond milk. 2 tablespoons cocoa powder. 1 tablespoon honey or agave nectar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon chili powder. 1/4 teaspoon vanilla extract. Ice cubes optional. Whipped cream and chocolate shavings for garnish optional.

Instructions: Cut the ripe banana into slices. Put the sliced banana, cocoa powder, honey or agave nectar, ground cinnamon, chili powder, and vanilla extract in a blender. Do not add any sugar. You can add ice cubes at this point if you want the smoothie to be thicker. Mix everything together until it's all smooth and creamy. You can taste it and add more honey or chili powder to make it sweeter or spicier if you want to. Make sure each glass has Mexican Chocolate Smoothie in it. No need to: Add some chocolate shavings and a dollop of whipped cream to make it look even fancier. Serve your tasty Mexican chocolate smoothie right away and enjoy it!

Michael

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This cool dessert has the sour taste of lemon and buttermilk sherbet and the sweet and sour taste of stewed rhubarb. The financiers make the dish taste great by adding a nutty and buttery flavor.

Ingredients: 1 cup lemon juice. 2 cups buttermilk. 1 cup sugar. 1/2 cup water. 2 cups chopped rhubarb. 1/2 cup sugar for stewed rhubarb. 1/4 cup water for stewed rhubarb. 1 cup all-purpose flour. 1 cup almond flour. 1 cup powdered sugar. 1/2 cup unsalted butter. 4 egg whites. 1 tsp vanilla extract. 1/4 tsp salt.

Instructions: In a saucepan, combine lemon juice, buttermilk, sugar, and water. Stir until sugar is dissolved. Chill the mixture in the refrigerator for at least 2 hours. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. For the stewed rhubarb, combine chopped rhubarb, sugar, and water in a saucepan. Cook over medium heat, stirring occasionally, until rhubarb is tender and mixture is syrupy. Remove from heat and let cool. For the financiers, preheat oven to 350F 175C and grease financier molds or muffin tin. In a bowl, whisk together all-purpose flour, almond flour, and powdered sugar. In a separate bowl, melt the butter and let it cool slightly. In another bowl, beat egg whites until frothy. Gradually add in vanilla extract and salt. Fold the dry ingredients into the egg whites until just combined. Gently fold in the melted butter until incorporated. Pour the batter into the prepared molds, filling them about 3/4 full. Bake for 12-15 minutes or until golden brown and set. Serve the lemon buttermilk sherbet topped with stewed rhubarb alongside financiers. Enjoy!

Vincent