开云体育

Pioneer Woman (Ree Drummond) Countertop Cooking
Microwave - Air Fryer - Instant Pot - Toaster

Roasting cherry tomato brings out its natural sweetness and adds delightful depth to this simple pasta dish. The caramelized edges of the tomato pair beautifully with fragrant garlic, fresh basil and a hint of red pepper flakes for a subtle kick. Tossed with al dente pasta and a drizzle of olive oil, this recipe is an elegant yet easy meal perfect for busy weeknights or casual dinner parties. It’s a celebration of fresh, vibrant ingredients that come together in harmony.


INGREDIENTS
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1 pint cherry tomatoes, halved
3 tablespoons olive oil, divided
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
12 ounces pasta (spaghetti, linguine, or penne work well)
1/4 cup grated Parmesan cheese (plus more for serving)
1/4 cup fresh basil leaves, chopped
1 teaspoon balsamic vinegar (optional, for added depth of flavor)
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INSTRUCTIONS
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1. Prepare the tomato
Preheat your oven to 400°F (200°C). Arrange the halved cherry tomato on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, and sprinkle with salt and black pepper. Roast for 20 to 25 minutes or until the tomato is soft and slightly caramelized.
2. Cook the pasta
While the tomato is roasting, bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente. Reserve 1/2 cup pasta water before draining.
3. Saute garlic and red pepper flakes
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 to 2 minutes.
4. Combine ingredients
Add the roasted cherry tomato, cooked pasta and reserved pasta water to the skillet. Toss everything together over medium heat, letting the sauce thicken slightly. Stir in the grated Parmesan cheese, chopped basil and a drizzle of balsamic vinegar, if desired.
5. Serve
Divide the pasta among plates or bowls. Garnish with additional Parmesan cheese and fresh basil. Serve immediately, and enjoy!
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This pasta with roasted cherry tomato is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days.

Reheat gently on the stove with a splash of water to loosen the sauce.

A shamrock shake is a fun and festive milkshake that celebrates St. Patrick’s Day with its signature minty flavor and bright-green color. Creamy?vanilla ice cream is blended with milk and peppermint extract, then topped with whipped cream for an indulgent treat. This cool, refreshing shake is perfect for anyone who loves mint and wants to enjoy a taste of the holiday at home. It’s easy to make and only requires a few ingredients, making it a quick and delicious dessert or snack.
INGREDIENTS:
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? 2 cups vanilla ice cream
? 1/2 to 3/4 cup milk (depending on desired thickness)
? 1/2 teaspoon peppermint extract
? 4-5 drops green food coloring
? Whipped cream (for topping)
? Maraschino cherry (for garnish, optional)
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INSTRUCTIONS:
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1. Blend the shake: In a blender, combine the vanilla ice cream, milk, peppermint extract, and green food coloring. Blend on high speed until smooth and
creamy, adding more milk if you prefer a thinner consistency.
2. Taste and adjust: Taste the shake and adjust the amount of peppermint extract if needed, adding a bit more for a stronger mint flavor.
3. Serve: Pour the shake into a glass, top with whipped cream, and garnish with a maraschino cherry if desired.
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This shamrock shake is a fun and easy way to celebrate St. Patrick’s Day, offering a delicious, minty treat in minutes!

Blueberry French toast bake is a delightful make-ahead breakfast or brunch dish that’s perfect for a crowd. It combines the comforting texture of fluffy French toast with the burst of sweet blueberry, all baked together in one dish. The casserole is soaked in a custardlike mixture made of eggs, milk, cinnamon and vanilla, then baked until golden and crispy on top. The juicy blueberry creates pockets of sweetness throughout, making each bite a delicious combination of soft, gooey and slightly crunchy. It’s a show stopper for holidays, family gatherings or any morning you want to impress without the stress of flipping individual slices of French toast.
INGREDIENTS:
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? 8 slices of day-old bread (preferably challah, brioche, or French bread), cut into cubes
? 1 1/2 cups fresh or frozen blueberries
? 6 large eggs
? 2 cups whole milk
? 1/4 cup heavy cream
? 1/4 cup granulated sugar
? 1 teaspoon vanilla extract
? 1/2 teaspoon ground cinnamon
? 1/4 teaspoon salt
? 2 tablespoons unsalted butter, melted
? 1 tablespoon powdered sugar (for dusting, optional)
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INSTRUCTIONS:
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1. Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Place the cubed bread in the dish, spreading it out
evenly. Scatter the blueberries over the bread cubes.
2. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully
combined. Pour the custard mixture evenly over the bread and blueberries, making sure all the bread cubes are soaked.
3. Chill: Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the
custard, creating a rich, custardy texture when baked.
4. Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish and drizzle the melted butter over the top of the casserole.
Bake for 45-50 minutes, or until the top is golden brown and slightly crispy. The center should be set but soft.
5. Serve: Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving, if desired.
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Blueberry French toast bake is the perfect way to start your day, offering a warm, comforting and indulgent breakfast with minimal effort. Enjoy it with a drizzle of maple syrup, a dollop of whipped cream or even a scoop of vanilla ice cream for a true treat!

Broccoli
Pasta-broccoli?salad is a vibrant and nutritious dish that combines tender pasta with crisp broccoli florets, creating a delightful medley of texture and flavor. This salad is perfect for potlucks, picnics or as a light lunch, as it’s easy to prepare ahead of time and can be served cold or at room temperature. Tossed in tangy dressing and complemented by ingredients, like cherry tomato, red onion and a sprinkle of cheese, this pasta salad is not only visually appealing but also packed with vitamins and flavor. It’s a great way to enjoy your greens, while indulging in the comfort of pasta!
INGREDIENTS:
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? 8 ounces rotini or penne pasta
? 2 cups fresh broccoli florets
? 1 cup cherry tomatoes, halved
? 1/2 cup red onion, finely chopped
? 1/2 cup shredded cheddar cheese (or feta, if preferred)
? 1/4 cup olive oil
? 2 tablespoons red wine vinegar
? 1 teaspoon Dijon mustard
? Salt and pepper, to taste
? 1/4 teaspoon garlic powder
? Fresh parsley, for garnish (optional)
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INSTRUCTIONS:
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1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3
minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli together, then rinse under cold water to cool.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
3. Combine the Salad: In a large mixing bowl, combine the cooled pasta and broccoli, cherry tomatoes, red onion, and shredded cheese. Pour the dressing
over the salad and toss gently to combine, ensuring everything is evenly coated.
4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad another gentle
toss and garnish with fresh parsley, if desired.
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Enjoy your refreshing pasta-broccoli salad!

Fresh cherry pie is a quintessential summer dessert that showcases the vibrant flavor of ripe cherry, making it a delightful treat for any occasion. With a flaky, buttery crust that cradles luscious, sweet-tart cherry filling, this pie is both simple and sophisticated. The process of pitting cherries may take a little time, but the reward is homemade pie that bursts with the essence of summer in every bite. Whether served with a scoop of vanilla ice cream or dollop of whipped cream, fresh cherry pie is a nostalgic dessert that will impress your family and friends, celebrating the natural sweetness of fresh cherries.


INGREDIENTS
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For the Pie Crust
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2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6 to 8 tablespoons ice water
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For Cherry Filling
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4 cups fresh cherries, pitted and halved
1 cup granulated sugar (adjust based on sweetness of cherries)
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 tablespoon butter, cut into small pieces (for dotting)
1 egg (for egg wash)
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INSTRUCTIONS
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1. Prepare the Pie Crust
In a large bowl, combine the flour and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape in discs, wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make cherry filling
In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract and almond extract. Toss gently to coat the cherries, and let the mixture sit for about 15 minutes to allow the juices to combine.
3. Preheat the Oven
Preheat your oven to 425°F (220°C).
4. Roll Out the Crust
On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough in the pie pan, pressing it gently in the corners.
5. Fill the Pie
Pour the cherry filling in the crust, spreading it out evenly. Dot the filling with small pieces of butter. Roll out the second disc of dough, and place it over the filling. You can cut slits in the top crust for a lattice effect or leave it whole. If leaving it whole, cut a few slits to allow steam to escape.
6. Egg Wash
Beat the egg with a tablespoon of water, and brush it over the top crust for a beautiful, golden finish.
7. Bake
Bake the pie in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C), and continue baking for an additional 30 to 35 minutes or until the crust is golden brown, and the filling is bubbling.
8. Cool, and Serve
Allow the pie to cool for at least two hours before slicing to let the filling set. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.
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Enjoy this fresh cherry pie as a delightful celebration of summer’s bounty, bringing the sweet taste of cherry to your table!

These garlic-cheese crescent rolls are delightful and easy-to-make treats that will quickly become family favorites. The buttery, flaky crescent rolls are filled with a mouthwatering combination of melted cheese and fragrant garlic, creating savory snacks or side dishes perfect for any occasion. Whether you’re serving them alongside pasta, soup or as appetizers at a gathering, these rolls are sure to impress with their irresistible flavor and tender texture.


INGREDIENTS
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1 (8-ounce) can refrigerated crescent rolls
4 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (optional)
Pinch of salt
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INSTRUCTIONS
list of 8 items
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, or lightly grease it.
2. Prepare the Garlic Butter
In a small bowl, combine the melted butter with the minced garlic and a pinch of salt. Stir well to combine.
3. Unroll the Crescent Rolls
Unroll the crescent roll dough, and separate it in triangles along the perforated lines.
4. Add the Cheese
Sprinkle a generous amount of shredded mozzarella and Parmesan cheese on each triangle. If desired, you can also add a sprinkle of chopped parsley for extra flavor.
5. Roll the Crescent rolls up
Starting from the wide end, carefully roll each triangle up, tucking in the cheese as you go, to prevent it from spilling out. Place the rolls on the prepared baking sheet.
6. Brush with Garlic Butter
Using a pastry brush, generously brush the top of the crescent rolls with the garlic butter mixture.
7. Bake
Bake the crescent rolls in the preheated oven for 10 to 12 minutes or until they are golden brown, and the cheese is melted and bubbly.
8. Serve
Remove from the oven, and let them cool slightly before serving. These rolls are best enjoyed warm, fresh out of the oven.
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Enjoy your garlic-cheese crescent rolls as tasty side dishes or satisfying snacks!

Chocolate hazelnut pie is a rich and decadent dessert that combines the smooth creaminess of chocolate with the nutty flavor of hazelnut. This indulgent pie has chocolatey filling similar to a Nutella-like spread, topped with crunchy hazelnut and served in a buttery crust. It’s perfect for special occasions or whenever you want to treat yourself with something extra-delicious.
INGREDIENTS:
For the crust:
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? 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
? 1/4 cup sugar
? 6 tablespoons unsalted butter, melted
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For the filling:
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? 1 cup chocolate hazelnut spread (like Nutella)
? 1/2 cup heavy cream
? 8 oz dark chocolate, chopped
? 1 teaspoon vanilla extract
? 1/2 cup chopped toasted hazelnuts
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For topping (optional):
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? Whipped cream
? Extra chopped toasted hazelnuts
? Chocolate shavings or cocoa powder
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INSTRUCTIONS:
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1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Make the crust: In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly moistened. Press
the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until golden. Let it cool completely.
3. Prepare the filling: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped
dark chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy. Stir in the chocolate hazelnut spread and vanilla extract until well combined.
4. Assemble the pie: Pour the chocolate mixture into the cooled crust. Smooth the top with a spatula. Sprinkle the chopped toasted hazelnuts over the filling.
5. Chill the pie: Refrigerate the pie for at least 3-4 hours, or until the filling is fully set.
6. Serve: Slice the pie and serve it with whipped cream, extra chopped hazelnuts, and a sprinkle of chocolate shavings or cocoa powder if desired.
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This chocolate hazelnut pie is a luxurious, creamy, and crunchy dessert that’s sure to satisfy any chocolate lover’s cravings!

Thai pasta with chicken is a vibrant fusion dish that combines the creamy, spicy and slightly sweet flavor of Thai cuisine with the comforting appeal of pasta. This dish is perfect for weeknights you crave something a little exotic but still easy to put together. Tender pieces of chicken are sauteed and then tossed with pasta in rich peanut sauce flavored with garlic, ginger, lime and chili. The result is a satisfying, restaurant-worthy meal that’s as colorful as it is delicious.
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THAI PASTA WITH CHICKEN RECIPE
开云体育s: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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INGREDIENTS:
list of 11 items
? 8 oz linguine (or spaghetti)
? 1 tablespoon vegetable oil
? 1 lb boneless, skinless chicken breast, thinly sliced
? 2 cloves garlic, minced
? 1 tablespoon fresh ginger, grated
? 1 red bell pepper, thinly sliced
? 1 cup shredded carrots
? 1/2 cup green onions, chopped
? 1/4 cup chopped fresh cilantro (optional)
? 1/4 cup chopped peanuts (for garnish)
? Lime wedges, for serving
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FOR THE SAUCE:
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? 1/3 cup creamy peanut butter
? 3 tablespoons soy sauce
? 1 tablespoon rice vinegar
? 1 tablespoon brown sugar
? 1 tablespoon Sriracha (adjust to taste)
? 1/2 cup coconut milk (or water for a lighter version)
? Juice of 1 lime
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INSTRUCTIONS:
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1. Cook the pasta: Boil a large pot of salted water and cook the linguine according to package instructions. Drain and set aside.
2. Make the sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, Sriracha, coconut milk, and lime juice until smooth.
Set aside.
3. Cook the chicken: In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–7
minutes.
4. Sauté vegetables: Add garlic, ginger, bell pepper, and carrots to the pan with the chicken. Stir-fry for 3–4 minutes, until veggies are slightly softened.
5. Combine everything: Add the cooked pasta and the sauce to the pan. Toss everything together and cook for another 2–3 minutes until heated through and
well coated.
6. Garnish and serve: Remove from heat. Sprinkle with green onions, cilantro, and chopped peanuts. Serve with lime wedges on the side.
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Enjoy your flavorful and satisfying Thai pasta with chicken - a weeknight dinner winner with global flair!