Recipe

Ingredients:
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4 large bell peppers (any color)

1/2 cup uncooked quinoa

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup diced tomatoes

1 cup cooked and chopped seafood (such as shrimp, scallops, or crab)

1/2 cup frozen peas, thawed

1/2 cup diced bell pepper

1/2 cup cooked and crumbled bacon (optional)

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Instructions:
Preheat your oven to 350°F (180°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.

Cook the quinoa according to package instructions.

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In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

Add the diced tomatoes, seafood, peas, diced bell pepper, bacon (if using), parsley, and cooked quinoa to the pan. Season with salt and pepper, to taste. Stir to combine.

Fill each bell pepper with the seafood mixture. Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.

Sprinkle the Parmesan cheese over the top of the peppers and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Serve the peppers hot and enjoy!

Optional additions or substitutions:

You can use any type of seafood you prefer in this recipe, such as shrimp, scallops, crab, or a combination of different types.

If you don’t have quinoa on hand, you can use rice or another grain as a substitute.

You can also add other vegetables to the filling, such as chopped spinach, zucchini, or mushrooms.

If you don’t eat seafood, you can use ground meat (such as beef, chicken, or turkey) as a substitute.

Ingredients:

• 1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
• 4 cups water
• 2 cups reduced-sodium vegetable broth
• 1 cup chopped yellow onion (1 small onion)
• ½ cup chopped peeled carrot (2 carrots)
• ½ cup chopped celery (3 celery stalks)
• 1 garlic clove, minced
• 1 bay leaf
• ½ teaspoon black pepper
• 1 large, meaty roasted ham bone

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In this wonderful recipe, we’ll go on a journey to make Cornetti, which are Italian croissants that smell good and look like bars. These tasty pastries will take your taste buds straight to the heart of Italy. So, get your apron on, roll up your sleeves, and let’s get baking!

INGREDIENTS
FOR THE LEAVENING:
70g Flour 0

70g Water

15g Fresh Brewer’s Yeast

FOR THE DOUGH:
230g Manitoba Flour

230g Flour 0

180g Fresh Whole Milk

2 Eggs

100g Granulated Sugar

60g Softened Butter

Zest of 1 Lemon

1 tsp Vanilla Extract

8g Fine Salt

FOR THE BUTTER CREAM:
70g Butter

70g Granulated Sugar

FOR BRUSHING AND DECORATING:
1 Egg Yolk

Milk

Powdered Sugar

DIRECTIONS
Step 1: Prepare the Leavening

In a bowl, mix 70g of Flour 0 with 70g of water in which you have dissolved the brewer’s yeast.

Double the volume of the mixture, then add the remaining flour.

Step 2: Create the Dough

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7 layer dip is one of the best party appetizers ever. Layers of fresh salsa, refried beans, guacamole, cheddar cheese, and our favorite toppings create a colorful addition to any appie spread.

We love entertaining and always serve our favorite snacks like jalapeno popper dip and pigs in a blanket. I serve this 7 layer bean dip recipe with some tortilla chips and veggies (which can also go alongside other dips like spinach dip for a great party spread).

7 Layer Dip is an easy dip that everyone loves! Layers of creamy and fresh ingredients are spread into a 9×13 pan and chilled. Crisp tortilla chips are the perfect dipper for this recipe!

Ingredients :
▢1 ¼ cups salsa
▢16 ounces refried beans canned
▢2 tablespoons milk
▢8 ounces cream cheese softened
▢½ cup sour cream
▢2 tablespoons taco seasoning
▢1 cup guacamole prepared
▢1 ½ cups cheddar cheese
▢½ cup black olives or tomatoes
▢4 sliced green onions
Instructions :

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Welcome to the world of homemade pizza! If the mere thought of a perfectly baked pizza with a crust so divine it melts in your mouth makes your taste buds dance, you’re in for a treat. This homemade pizza dough recipe is not just a set of instructions; it’s an invitation to embark on a culinary journey, creating a slice of heaven in your own kitchen.

History and Origins
The origins of pizza can be traced back to ancient civilizations, but the pizza we know and love today has its roots in Italy. Legend has it that pizza as we know it, with tomatoes and mozzarella, was created in Naples in the 18th century. Since then, it has evolved into a global sensation, with countless variations and styles.

Tools, People, and Time
Before we dive into the culinary magic, let’s gather our tools. This recipe is designed for the aspiring pizza artist and requires minimal equipment:

Large mixing bowl
Clean kitchen towel
Baking sheet or pizza stone
Parchment paper
Rolling pin
This recipe is perfect for a cozy kitchen duo but can easily be adapted for a solo pizza-making adventure or a fun family activity. The preparation takes approximately 15 minutes, with an additional 1-2 hours for rising and 12-15 minutes for baking. In total, you can expect to indulge in your homemade pizza within 1 hour and 30 minutes.

Ingredients and Substitutions

Now, let’s explore the heart of our pizza—the dough. Here are the precise quantities of the ingredients:

2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon sugar
1 cup warm water
2 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
For those moments when your pantry plays hide-and-seek, here are some possible ingredient substitutions:

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Ingredients:

1.5 pounds sliced kielbasa or smoked sausage

Two 15-ounce cans green beans, well-drained

2 pounds baby creamer potatoes, cleaned and halved

1 cup chopped onions

1/8 cup vegetable oil

1/4 cup butter

3 cloves minced garlic

1 teaspoon garlic powder

1 teaspoon pepper

Optional: 1 teaspoon Slap Ya Mama seasoning

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