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You can eat this gluten-free tomato feta pie for a light lunch or dinner. It tastes great and fills you up. When you mix juicy tomatoes, tangy feta cheese, and fragrant basil, you get a tasty savory pie that everyone will love.

Ingredients: 1 gluten-free pie crust. 4 large tomatoes, thinly sliced. 1 cup crumbled feta cheese. 1/4 cup chopped fresh basil. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. In a pie dish, put the gluten-free pie crust. Spread the tomato slices out evenly on top of the crust. Break up the feta cheese and chop the basil and sprinkle it on top of the tomatoes. Salt and pepper should be mixed together in a small bowl with olive oil. Pour the olive oil mix over the layers of tomato and feta. For 25 to 30 minutes, or until the crust is golden brown and the tomatoes are soft, bake in an oven that has already been heated. Take it out of the oven and let it cool down a bit before you serve it. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

There is a lot of chocolate flavor in these Triple Chocolate Cookies. They are rich and chewy. You can eat them whenever you want a chocolate fix!

Ingredients: 1/2 cup vegan butter. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips. 1/2 cup chopped vegan dark chocolate.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the vegan butter, brown sugar, and granulated sugar until well combined. Add the flax egg and vanilla extract to the butter mixture and mix well. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the vegan chocolate chips and chopped dark chocolate. Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

These no-bake butterscotch pretzel bars are a delightful combination of sweet and salty flavors, with the crunch of pretzels and the richness of butterscotch. They are easy to make and perfect for satisfying your sweet tooth without turning on the oven.

Ingredients: 2 cups butterscotch chips. 1 cup creamy peanut butter. 3 cups pretzel twists, coarsely chopped. 1 1/2 cups mini marshmallows.

Instructions: Put parchment paper around the edges of a 9x13-inch baking pan, leaving some extra to hang over the sides. Put butterscotch chips and peanut butter in a large bowl that can go in the microwave. For 30 seconds at a time, stir the mixture every 30 seconds until it is completely melted and smooth. When the mixture is melted, add the marshmallows and pretzel pieces. Mix until the coating is even. Put the mix into the baking pan that has been prepared. Press it firmly into an even layer with your hands or a spatula. Put it in the fridge for at least two hours, or until it sets. When the bars are set, use the extra parchment paper to lift them out of the pan. Cut it up into bars or squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

These mini tacos and quesadillas are tasty and easy to make. They are perfect for Cinco de Mayo. They're gorgeous and perfect for a party!

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. Mini taco shells. Mini flour tortillas. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup sliced jalapeos optional. 1/4 cup guacamole optional.

Instructions: Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Get rid of extra fat. Just add the taco seasoning and follow the directions on the package for how much to use. In the oven, warm up the mini flour tortillas and mini taco shells. Fill each shell of the mini tacos with the seasoned beef, cheese, diced onions, diced tomatoes, cilantro, and jalapeos if you want. To make the mini quesadillas, put one tortilla on a griddle or skillet, top it with shredded cheese, and then put another tortilla on top of that. Melt the cheese and lightly brown the tortillas in the pan. Do this for as many quesadillas you need. Put the quesadillas and mini tacos out with salsa, sour cream, and guacamole on the side. Have fun with your Cinco de Mayo mini tacos and quesadillas!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious keto-friendly dessert featuring the flavors of pumpkin and spices, this angel food cake is light, fluffy, and perfect for fall or any time of the year.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 1/2 cup powdered erythritol. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/8 tsp cloves. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/2 cup unsweetened almond milk. 6 large egg whites. 1/4 tsp cream of tartar.

Instructions: Set the oven to 350F 175C and heat it up. Add almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to a large bowl. Use a whisk to mix the ingredients together. Use a different bowl to mix the almond milk, vanilla extract, and pumpkin puree. Slowly add the wet ingredients to the dry ones and mix them together until everything is well mixed. Beat the egg whites and cream of tartar together in a different clean bowl until stiff peaks form. Mix the egg whites into the batter slowly until there are no more white spots. Put the batter into an angel food cake pan that hasn't been greased. Bake for 35 to 40 minutes, or until the cake's top is golden brown and just barely springs back when touched. Take it out of the oven and put it on a wire rack upside down to cool for about an hour. After the cake has cooled, run a knife around the edges and flip it over onto a plate to serve. Cut and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

These tasty pan-fried dumplings are a great way to enjoy the strong flavors of Northern Chinese Cumin Lamb. They're filled with a tasty and fragrant lamb mixture that will make any dumpling fan happy.

Ingredients: 300g ground lamb. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tsp cumin powder. 1/2 tsp chili flakes adjust to taste. 2 tsp soy sauce. 1 tsp sesame oil. 1/4 cup green onions, chopped. 30-40 dumpling wrappers. Water for sealing dumplings. Oil for pan-frying.

Instructions: Ground lamb, minced garlic and ginger, cumin powder, chili flakes, soy sauce, sesame oil, and chopped green onions should all be put in a bowl together. Combine well. In the middle of a dumpling wrapper, put a teaspoon of the lamb soup. Wet your finger and rub the edges of the wrapper together. To make a dumpling, fold the wrapper in half to make a half-circle shape, then press the edges together to seal them. Do it again with the rest of the filling and wrappers. Put some oil in a big pan and heat it over medium-low heat. Make sure the dumplings don't touch each other as you put them in the pan. For about two to three minutes, or until the bottoms are golden brown. Add 1/4 cup of water and cover the pan right away with a lid. For 6 to 8 minutes, or until the water is gone, steam the dumplings. Take off the lid and cook the dumplings for another two to three minutes, until the bottom is crispy. Warm up the cumin lamb dumplings and serve them with your favorite sauce to dip them in.

Prep Time: 20 minutes

Cook Time: 15 minutes

This gluten-free baked potato recipe is a simple and satisfying dish perfect for a cozy dinner or as a side dish for gatherings. It's easy to customize with your favorite toppings and is sure to please everyone, whether they're gluten-free or not.

Ingredients: 4 large russet potatoes. 2 tablespoons olive oil. Salt, to taste. Black pepper, to taste. Optional toppings: dairy-free cheese, chopped chives, dairy-free sour cream, cooked bacon ensure gluten-free.

Instructions: Turn on the oven and heat it up to 400F 200C. Make sure to wash and scrub the potatoes well. Use a fork or knife to make several holes in each potato so that steam can escape while they are baking. Add salt and pepper to each potato after rubbing it with olive oil. Put the potatoes on the rack in the oven or on a baking sheet that has been lined with parchment paper. If you poke a potato with a fork, it should be soft after 45 to 60 minutes in the oven. Take the potatoes out of the oven and let them cool down a bit before you touch them. Cut each potato in half lengthwise and use a fork to fluff up the inside. You can add dairy-free cheese, chopped chives, dairy-free sour cream, or cooked bacon, among other things. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 45-60

Enjoy the perfect mix of dark chocolate, smooth dulce de leche, and a touch of sea salt. It's hard to say no to these cupcakes; they're both sweet and sophisticated.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup dulce de leche. For Frosting:. 1 cup unsalted butter, softened. 2 cups powdered sugar. 1/2 cup cocoa powder. 1/4 cup milk. 1/2 tsp salt. 1/2 tsp vanilla extract. Sea salt flakes for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Slowly add the dry ingredients to the wet mixture, mixing them in with buttermilk every so often. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. Add the dulce de leche and mix it in until it's spread out evenly. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through. For the frosting, beat the butter until it is smooth and creamy. Add the powdered sugar and cocoa powder one at a time, mixing well after each addition. It will be smooth and fluffy after you add the milk, salt, and vanilla extract. Once the cupcakes are cool enough to handle, pipe or spread frosting on top of each one. For a great salty-sweet contrast, sprinkle with a few sea salt flakes. You should serve your Salted Dulce de Leche Chocolate Cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 18-20

Delight your taste buds with this easy honey garlic salmon sushi recipe. Tender salmon marinated in a sweet and savory sauce, wrapped in sushi rice and nori, then topped with sesame seeds. Perfect for sushi lovers!

Ingredients: 4 salmon fillets. 1/4 cup honey. 3 tablespoons soy sauce. 2 tablespoons minced garlic. 1 tablespoon minced ginger. 2 tablespoons olive oil. Sushi rice. Nori sheets. Sesame seeds. Sliced avocado optional. Sliced cucumber optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Put honey, soy sauce, minced garlic, and minced ginger in a small bowl. Spread the salmon fillets out in a baking dish and cover them with the honey garlic stuff. Place in the oven and bake for 12 to 15 minutes, or until the salmon is fully cooked. Let the salmon cool down a bit, and then break it up into small pieces. Follow the directions on the package to make sushi rice. Put a nori sheet on a sushi mat. Fill up the space between the nori with sushi rice, leaving about an inch of space at the top. If you want, you can add cucumber slices, avocado slices, and flaked salmon along the bottom edge of the nori. Use the mat to carefully roll up the sushi, and press down gently to seal the edge. Use a sharp knife to cut the sushi roll into pieces. Add sesame seeds to the sushi rolls. Enjoy it with soy sauce!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of these gourmet burgers featuring ground beef infused with red wine, topped with creamy goat cheese, and served with sweet caramelized onions. A perfect blend of sophistication and comfort!

Ingredients: 1 lb ground beef. 1/4 cup red wine. 1 onion, thinly sliced. 2 tablespoons olive oil. 4 burger buns. 4 ounces goat cheese. Salt and pepper to taste. Lettuce, tomato, and any desired burger toppings.

Instructions: In a skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 20-30 minutes. While the onions are caramelizing, in a mixing bowl, combine the ground beef, red wine, salt, and pepper. Mix well. Form the beef mixture into 4 burger patties. Preheat your grill or stovetop griddle over medium-high heat. Grill the burger patties to your desired level of doneness, typically 4-5 minutes per side for medium-rare. During the last minute of cooking, add a slice of goat cheese on top of each burger patty and allow it to melt. Toast the burger buns on the grill until they are lightly browned. Assemble the burgers by placing a burger patty with melted goat cheese on the bottom bun, top with caramelized onions, lettuce, tomato, and any other desired toppings. Cover with the top bun, and your Red Wine Burgers With Caramelised Onions And Goat Cheese are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

This 15 Minute Shrimp And Vegetable Stir Fry is a flavorful and healthy dish that's perfect for busy weeknight dinners. Packed with colorful vegetables and succulent shrimp, it's a satisfying meal served over steamed rice.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup snap peas, trimmed. 1 carrot, sliced thinly. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Cooked rice for serving.

Instructions: Combine the cornstarch, oyster sauce, and soy sauce in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the red pepper flakes and minced garlic for 30 seconds, or until fragrant. When the shrimp turn pink, add them to the skillet and stir-fry for two to three minutes. Take out and place aside. Add the bell peppers, carrot, snap peas, and broccoli to the same skillet, adding extra oil if necessary. Saut the veggies for 34 minutes, or until they are crisp-tender. Place the cooked shrimp back into the skillet and cover the contents with the sauce mixture. Stir-fry for an additional two minutes, or until the sauce gets thicker and evenly covers all the food. To taste, add salt and pepper for seasoning. Over cooked rice, serve the stir-fried shrimp and vegetables. Savor your tasty and speedy meal!

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy the rich flavors of Colombian Mondongo soup with pork, tripe, and chorizo, enhanced by a blend of aromatic spices. The pressure cooker makes this traditional dish a convenient and delicious option for any day.

Ingredients: 1 lb pork belly, cubed. 1 lb tripe, cleaned and sliced. 1/2 lb chorizo, sliced. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 2 tomatoes, chopped. 1/4 cup cilantro, chopped. 1/4 cup green onion, chopped. 1 cup yuca, peeled and diced. 1 cup corn kernels. 1 tsp cumin. 1 tsp paprika. 1 tsp oregano. Salt and pepper to taste. 8 cups beef or chicken broth.

Instructions: Salt, pepper, cumin, paprika, and oregano should all be used to season the pork belly. Start the pressure cooker and choose the "saut" setting. Fry the pork belly until it turns brown. After you add the chorizo, keep cooking until the chorizo turns brown. Put in the garlic and onions, and cook until the onions become clear. Put in the tripe and cook it until it turns brown. Add the corn, bell peppers, tomatoes, cilantro, green onion, and green onion after adding the broth. Put the pressure cooker on high pressure for 20 minutes with the lid on tight. When it's done, let go of the pressure and carefully open the lid. If you need to, change the seasonings and serve hot. If you want, you can add more cilantro and green onion as a garnish.

Prep Time: 20 minutes

Cook Time: 30 minutes

Delicate and aromatic, these Marigold Cookies are infused with the lovely flavor of marigold petals, making them a perfect treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup marigold petals, washed and dried. 1/4 cup milk.

Instructions: Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, making sure to mix well after each addition. Add the dried and washed marigold petals. Mix the milk into the dough until it's all well mixed together. Put the dough in the fridge for at least 30 minutes with plastic wrap over it. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Make little balls out of the chilled dough and put them on the baking sheet that has been prepared. Press down gently on each cookie with a fork to make a crisscross pattern. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. With a coffee or tea, these Marigold Cookies are a great treat.

Prep Time: 20 minutes

Cook Time: 12 minutes

Savor the delicious fusion of lavender and honey with these lovely macarons. Every bite is a perfect balance of sweet honey and fragrant lavender buds.

Ingredients: 125g almond flour. 125g powdered sugar. 2 large egg whites about 70g. 35g granulated sugar. 1 tablespoon dried lavender buds. 1 tablespoon honey. Purple food coloring optional. Lavender honey for filling.

Instructions: In a mixing bowl, sift together powdered sugar and almond flour. Whisk the egg whites in a different bowl until stiff peaks form. Add the granulated sugar to the egg whites gradually while whisking the mixture until it becomes glossy and starts to form stiff peaks again. Don't let the batter deflate as you gently fold in the almond flour mixture into the egg white mixture. Gently fold in the honey and dried lavender buds into the batter. For a more vivid color, feel free to add purple food coloring. Spoon the batter into a piping bag fitted with a circular tip. Pipe tiny rounds onto a parchment paper-lined baking sheet. For the macarons to form a skin, let them rest for 20 to 30 minutes. Set the oven temperature to 300F 150C. Bake for 12 to 15 minutes, or until the macarons are set and have formed feet. For even baking, turn the baking sheet halfway through. After taking the macarons out of the oven, allow them to cool fully on the baking sheet. Once cooled, match identically sized macaron shells. Spoon a tiny bit of lavender honey into one shell, then cover it with another shell. Before eating, let the filled macarons mature in the refrigerator for a full day by placing them in an airtight container. Present your delectable Honey Lavender Macarons to your guests and enjoy the subtle taste!

Prep Time: 30 minutes

Cook Time: 15 minutes

Indulge in the rich and creamy combination of chocolate and hazelnut with this cheesecake recipe. It's a delightful treat for any chocolate lover, perfect for special occasions or as a sweet indulgence.

Ingredients: 1 1/2 cups chocolate graham cracker crumbs. 1/4 cup unsalted butter, melted. 2 cups cream cheese, softened. 1 cup hazelnut spread. 1/2 cup granulated sugar. 1 tsp vanilla extract. 3 large eggs. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/4 cup chopped hazelnuts. Whipped cream and chocolate shavings for garnish.

Instructions: Set the oven temperature to 325F 160C. Melted butter and chocolate graham cracker crumbs should be combined in a mixing bowl. To make the crust, press this mixture firmly into the bottom of a 9-inch 23 cm springform pan. Beat the cream cheese, sugar, vanilla extract, and hazelnut spread together in a separate bowl until smooth. One egg at a time, adding and thoroughly mixing after each addition. Over the crust in the springform pan, pour the cream cheese mixture. Bake for 45 to 50 minutes in a preheated oven, or until the center still jiggles slightly but the edges are set. After taking the cheesecake out of the oven, allow it to cool for ten minutes or so in the pan. After that, chill it for four hours or overnight to solidify. The heavy cream should be heated in a small saucepan until it almost boils. To make the chocolate ganache, remove from the heat and stir in the semi-sweet chocolate chips until smooth. Evenly cover the chilled cheesecake with the chocolate ganache. Drizzle the ganache with chopped hazelnuts. To set the ganache, place the cheesecake in the refrigerator for a further half hour. Before serving, garnish with chocolate shavings and whipped cream. Savor this rich chocolate-hazelnut cheesecake!

Prep Time: 20 minutes

Cook Time: 50 minutes

With this smash burger recipe, you can make the best burger ever. The Baking Steel makes sure that the crust is crispy and that the patty stays juicy and tasty. You can change the toppings on your burger to make it truly your own.

Ingredients: 1 lb ground beef 80% lean. Salt and pepper to taste. 4 slices American cheese. 4 hamburger buns. 2 tablespoons vegetable oil. 4 tablespoons mayonnaise. 4 tablespoons ketchup. 1 cup shredded iceberg lettuce. 1/2 cup sliced pickles. 1/2 cup thinly sliced red onions. Mustard and other condiments, as desired.

Instructions: Preheat your Baking Steel on the stovetop over medium-high heat for 20 minutes. Divide the ground beef into 4 equal portions and shape them into balls. Season each beef ball generously with salt and pepper. Place a portion of beef onto the hot Baking Steel and use a flat spatula to smash it down into a thin patty. Cook for about 2 minutes, until the edges start to crisp and turn brown. Flip the patty, add a slice of American cheese, and cook for another 1-2 minutes, until the cheese melts. Remove the patty from the Baking Steel and repeat the process with the remaining beef portions. Toast the hamburger buns on the Baking Steel for about 1 minute until they are lightly browned. Spread mayonnaise on the bottom half of each bun and ketchup on the top half. Place a lettuce leaf on the mayo-covered bun, followed by a smash burger patty. Top with pickles and sliced red onions, and add condiments of your choice. Place the ketchup-covered bun on top, and your Ultimate Smash Burger is ready to serve!

Prep Time: 15 minutes

Cook Time: 10 minutes

These gluten-free meatloaf muffins are packed with zesty Italian flavors, making them a delicious and convenient meal option. Perfect for busy weeknights or entertaining guests!

Ingredients: 1 lb ground beef. 1/2 cup gluten-free breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped onion. 1/4 cup chopped red bell pepper. 2 cloves garlic, minced. 1 egg, beaten. 1/4 cup gluten-free Italian dressing. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, parsley, onion, red bell pepper, garlic, egg, and Italian dressing. Season with salt and pepper to taste. Grease a muffin tin or line with muffin liners. Divide the meat mixture evenly among the muffin cups, pressing down gently to compact. Bake in preheated oven for 25-30 minutes or until meat is cooked through and tops are browned. Remove from oven and let cool for a few minutes before serving. Enjoy your gluten-free Italian meatloaf muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes