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made with condensed milk or milkmaid

  • 2 small cup sugar
  • 1 kg carrot
  • 1 liter milk
4.2/5 (9 Votes)

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Italian Bruschetta with a Spicy Kick!

  • 1 loaf Italian Bread
  • 1 cup onion, diced
  • 1 cup green pepper, diced
  • 2 TBSP minced garlic
  • 1 tap cayenne pepper
  • Dash of salt
  • Dash of pepper
  • 4 oz. cream cheese, softened
  • 1 cup Bertolli Arrabuiatta Sauce
  • 1/4 cup pepperoni, diced into small pieces
  • Small bag of Italian blended cheeses (Asiagio, Provolone, Mozzarella and Parmesan.
  • Small bag of baby shrimp (precooked)
4.6/5 (7 Votes)

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This fresh, flavorful fall recipe will bring a new flavor profile to your Thanksgiving table

  • 4 Granny Smith apples, peeled, cored, and cut in half lengthwise
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 stick butter, cut into 8 pieces
  • 2 large acorn squash, cut in half lengthwise, seeds removed
  • Oil, for brushing squash
  • Salt and pepper
4.3/5 (8 Votes)

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All the juicy cherry deliciousness of a cherry pie, but in a crunchy, chewy, bite-sized cookie package

  • 1/2 cup butter, softened
  • 1/2 cup margarine, softened
  • 2 cups flour
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 (21-ounce) can Lucky Leaf Cherry Pie Filling
  • 1/2 cup white or milk chocolate chips
4.7/5 (6 Votes)

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Combine flour and butter by mixing with your hands until it resembles course cornmeal

  • yield: 16 (2-inch) biscuits
  • Dice and chill butter before mixing with flour. Chunks of butter remaining in the dough will create flaky biscuits.
  • 2 cups self-rising flour, sifted (I use White Lily)
  • 1/2 cup butter, diced and chilled (one stick)
  • 1 cup sweet potato, cooked, mashed and cooled (approximately 2 small or one medium)
  • 1/3 cup buttermilk
4.7/5 (6 Votes)

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Cold weather comfort in a bowl

  • 4 pounds Boneless Pork Ribs
  • 1 cup Flour
  • 2-3 tablespoons Vegetable Oil
  • Salt and Pepper, about a teaspoon each
  • 1 32 ounce jar Steinfeld's Home Style Sauerkraut, undrained (or equal amount of brand available in your area)
  • 3 Apples, peeled and cubed
  • 1 20 ounce can Crushed Pineapple, undrained
  • 1 medium Onion, peeled and sliced
  • 3-5 cloves Garlic, minced
  • 1 tablespoon Caraway Seed
  • 2-3 Bay Leaves
  • Salt and pepper to taste
4.4/5 (9 Votes)

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Preheat oven to the lowest setting

  • Focaccia Dough:
  • 1 package active yeast
  • 1 1/4 cups warm water
  • 1 teaspoon sugar
  • 3 1/2 cups Grano del Miracolo soft wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for greasing bowl and pan
  • For Tomato, Zucchini & Kalamata Olive Topping:
  • 1 tomato, chopped
  • 1/2 zucchini, peeled
  • 1/2 red onion, sliced
  • 6-8 Kalamata olives, chopped
  • 3 cloves garlic, grated
  • 1/2 cup grated cheese
  • Coarse sea salt to taste
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • Olive Oil for drizzling
4.6/5 (7 Votes)

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From Shape Oct

  • 1/4 cup balsamic vinegar
  • 2 tbsp. pure maple syrup
  • 1 tsp. fresh lemon juice
  • 1 large, firm, ripe pear (Bosc), halved and cored
  • 4 pieces thinly sliced prosciutto, halved lengthwise
  • 1 cup baby arugula
3.8/5 (11 Votes)

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Slice 2 carrots Slice 2 potatoes Place carrots and potatoes in a dish Add olives and green peas Cover with mayo

  • 2 carrots
  • 2 potatoes
  • 1/2 cup black olives
  • 1/2 cup green peas
  • 1 roasted bell pepper
  • Mayonnaise
  • Isabel Solid Light Tuna in extra virgin olive oil
4.7/5 (7 Votes)

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A quick mix of seafood and fruit

  • 1 can of Isabel solid light tuna in extra virgin olive oil
  • 2 Avocados
  • 10 cooked shrimp
  • Lettuce mix
  • Olive oil
4.3/5 (8 Votes)

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Preheat your oven to 180C (fan oven)

  • 900 g fresh beetroots
  • 2 red onions
  • 2 red peppers (I used poblano)
  • 5-6 cloves garlic
  • 500 nl vegetable stock
  • olive oil
  • black pepper
  • yogurt or sour cream to top
3.9/5 (21 Votes)

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This fragrant, meatless dish is inspired by Middle Eastern shakshuka

  • 1 cup onion, chopped
  • 3 poblano peppers, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, minced
  • 1 can (28 ounce) crushed tomatoes
  • 2 teaspoons kosher salt
  • 1 teaspoon red wine vinegar
  • 6 large eggs
  • 1/2 cup feta cheese or queso fresco, crumbled
  • 2 tablespoons fresh cilantro, chopped
4.7/5 (6 Votes)

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Eggs Simmered in Tomato Sauce carrot halwa with condensed milk