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Soft and chewy peanut butter cookies are a timeless classic that blend the rich, nutty flavor of peanut butter with a soft, melt-in-your-mouth texture. Perfectly chewy with just the right amount of sweetness, these cookies make an irresistible snack or dessert. They’re quick and easy to prepare, making them an ideal treat for any occasion. Whether you’re looking to satisfy a peanut butter craving or just need a simple homemade cookie recipe, these soft and chewy delights are sure to become a favorite.
INGREDIENTS:
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? 1 cup creamy peanut butter
? 1/2 cup unsalted butter, softened
? 1/2 cup granulated sugar
? 1/2 cup brown sugar, packed
? 1 large egg
? 1 tsp vanilla extract
? 1 1/4 cups all-purpose flour
? 1/2 tsp baking powder
? 1/2 tsp baking soda
? 1/4 tsp salt
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INSTRUCTIONS:
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1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat together the peanut butter, softened butter, granulated sugar, and brown sugar until creamy and well combined.
3. Add the egg and vanilla extract, and continue to mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, about 2 inches apart.
7. Flatten each cookie slightly with a fork, creating a crisscross pattern on top.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Enjoy your soft and chewy peanut butter cookies with a glass of milk!

Crispy roasted pork belly is a mouthwatering dish that combines succulent, juicy meat with an irresistibly crispy, crackling skin. This dish is a showstopper, perfect for special occasions or a hearty weekend meal. The secret lies in properly scoring the skin, seasoning generously, and slow-roasting the pork to render the fat and create that signature crunch. Served with tangy sauces or roasted vegetables, this pork belly is rich, flavorful, and deeply satisfying.
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Ingredients:
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? 2 lbs (900g) pork belly, skin on
? 1 tablespoon kosher salt (plus extra for skin)
? 1 teaspoon black pepper
? 1 teaspoon garlic powder
? 1 teaspoon paprika (optional for color)
? 1 tablespoon olive oil
? 1 tablespoon white vinegar or lemon juice (for skin crisping)
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Instructions:
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1. Prep the Pork Belly:
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? Pat the pork belly dry with paper towels. The drier the skin, the crispier it will become.
? Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.
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2. Season the Meat:
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? Flip the pork belly over (skin side down) and rub the meat side with olive oil, salt, pepper, garlic powder, and paprika (if using).
? Turn the pork belly back over and rub the skin with white vinegar or lemon juice, followed by a generous layer of salt. This will help draw out moisture
and crisp the skin.
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3. Rest Uncovered:
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? Place the pork belly on a wire rack over a baking sheet and refrigerate uncovered for at least 4 hours or overnight. This step helps dry out the skin
for maximum crispiness.
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4. Roast Low and Slow:
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? Preheat your oven to 300°F (150°C).
? Roast the pork belly for 2 hours, allowing the fat to render and the meat to become tender.
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5. Crisp the Skin:
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? Increase the oven temperature to 450°F (230°C). Roast for another 20-30 minutes, or until the skin is blistered and crispy. Keep an eye on it to prevent
burning.
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6. Rest and Slice:
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? Remove the pork belly from the oven and let it rest for 10 minutes. Slice into bite-sized pieces using a sharp knife.
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7. Serve:
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? Enjoy your Crispy Roasted Pork Belly with roasted vegetables, steamed rice, or a tangy dipping sauce like hoisin or spicy mustard.
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Tips for Extra Crispy Skin:
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? Make sure the skin is completely dry before roasting.
? Scoring the skin allows fat to render and bubbles to form, creating that crispy texture.
? Don’t skip the vinegar or lemon juice—it helps with blistering the skin.
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Enjoy this flavorful and texturally perfect dish that’s sure to impress!

Roasted turkey with gravy is a classic centerpiece for festive occasions, combining succulent, golden brown turkey with rich, savory gravy. This dish starts with turkey seasoned simply with salt, pepper and herbs, like thyme and sage, then roasted to perfection to achieve a crispy skin and tender meat. The gravy, made from the pan drippings mixed with flour and broth, complements the turkey with its deep flavor and smooth texture. Often served with sides like stuffing and cranberry sauce, this meal epitomizes traditional holiday feasts.
INGREDIENTS:
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? 1 whole turkey (10-12 lbs), thawed
? Salt and pepper
? Fresh herbs (thyme, sage)
? 2 tablespoons olive oil
? 4 cups chicken or turkey broth
? 1/4 cup all-purpose flour
? Additional seasonings (optional): garlic, onion, celery
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INSTRUCTIONS:
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1. Prep the turkey: Pat dry, season inside and out with salt, pepper, and herbs. Optionally, stuff with aromatics like onion, celery, or garlic. Tie legs
together, tuck wing tips.
2. Roast: Place in a roasting pan, breast side up. Brush with olive oil. Roast at 325°F, basting occasionally with broth.
3. Make the gravy: After roasting, set turkey aside, tent with foil. For gravy, skim fat from pan drippings, add flour, cook until golden. Gradually whisk
in broth, cook until thickened.
4. Serve: Carve turkey and serve with gravy on the side.
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This roasted turkey with gravy is sure to be the highlight of any holiday meal, providing comfort and joy to your table.

Hawaiian sweet rolls are a delightful and fluffy treat, known for their soft texture and sweet tropical flavor. These rolls are a favorite at both family dinners and festive gatherings, often served as a side to complement a variety of dishes or used as the base for savory sliders. Their unique sweetness, derived from pineapple juice and a touch of sugar, sets them apart from traditional dinner rolls, giving them a light golden crust and a tender, melt-in-your-mouth interior. Whether you’re an experienced baker or trying your hand at homemade bread for the first time, these Hawaiian Sweet Rolls will bring a touch of sweetness and softness to your table.
INGREDIENTS:
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? 1/2 cup pineapple juice, room temperature
? 1/2 cup warm milk (about 110°F or 43°C)
? 1/4 cup granulated sugar
? 1/3 cup unsalted butter, melted
? 2 large eggs, lightly beaten
? 1 teaspoon salt
? 4 to 4 1/2 cups all-purpose flour
? 2 1/4 teaspoons instant yeast (one packet)
? Additional melted butter for brushing
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DIRECTIONS:
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1. Prepare the Dough:
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? In a large bowl of a stand mixer fitted with a dough hook, combine the pineapple juice, warm milk, and sugar. Sprinkle the yeast over the mixture and
let it sit for about 5 minutes until foamy.
? Add the melted butter, eggs, and salt. Start mixing on low speed.
? Gradually add 4 cups of flour, continuing to mix until the dough starts to form. Increase the speed to medium and knead for about 7-8 minutes, adding
more flour as necessary until the dough is smooth and pulls away from the sides of the bowl but is still slightly sticky to the touch.
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2. First Rise:
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? Transfer the dough to a greased bowl, turning it once to grease the top. Cover with a clean kitchen towel and let it rise in a warm place until doubled
in size, about 1 to 1.5 hours.
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3. Shape the Rolls:
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? Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
? Shape each piece into a smooth ball by pulling the dough underneath itself. Arrange the rolls in a greased 9×13 inch baking dish.
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4. Second Rise:
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? Cover the shaped rolls with a towel and let them rise for another 30-45 minutes, or until puffy and nearly doubled.
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5. Bake:
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? Preheat your oven to 350°F (175°C).
? Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown on top.
? Brush the warm rolls with additional melted butter for a soft, buttery crust.
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6. Serve:
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? Allow the rolls to cool slightly in the pan before serving. They can be enjoyed warm or at room temperature.
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Hawaiian Sweet Rolls are wonderfully versatile and irresistible. Their unique blend of sweet and savory flavors makes them a hit at any dining occasion,
from a casual breakfast to a special holiday meal.

Linguine with white clam sauce is a classic Italian pasta dish that brings the taste of the sea to your table with minimal effort. Briny clams are simmered in a rich garlic and white wine sauce, then tossed with al dente linguine for a perfectly balanced and flavorful meal. The dish is brightened with a touch of lemon and a sprinkle of fresh parsley, making it a simple yet elegant option for any seafood lover. Whether you’re preparing it for a special occasion or a quick weeknight dinner, this recipe is sure to impress.
INGREDIENTS:
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? 1 lb linguine
? 3 tbsp olive oil
? 4 cloves garlic, minced
? 1/2 tsp red pepper flakes (optional)
? 1 cup dry white wine
? 2 cans (10 oz each) whole baby clams, drained, reserving the liquid
? 1/2 cup fresh parsley, chopped
? Juice of 1 lemon
? Salt and freshly ground black pepper to taste
? Parmesan cheese for serving (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 linguine and cook according to package instructions until al dente. Drain and set
aside, reserving 1/2 cup of the pasta water.
2. Prepare the sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if
using) and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
3. Simmer with wine: Add the white wine and reserved clam juice to the skillet. Bring to a boil and let it simmer for about 5 minutes, allowing the alcohol
to cook off and the flavors to meld.
4. Add the clams: Stir in the drained clams and cook for another 2-3 minutes, just until the clams are heated through. Season with salt, pepper, and lemon
juice to taste.
5. Combine with pasta: Add the cooked linguine to the skillet and toss everything together. If the sauce is too dry, add some of the reserved pasta water
until you reach your desired consistency.
6. Serve: Garnish with fresh parsley and a squeeze of extra lemon juice if desired. Sprinkle with Parmesan cheese if you like. Serve immediately and enjoy!
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Johnny Marzetti is a classic American casserole that brings together ground beef, tender pasta, and a flavorful tomato sauce, all topped with melted cheese. This hearty dish has its roots in the Midwest, particularly Ohio, where it became a beloved comfort food in the early 20th century. Named after the brother of a Columbus restaurateur, Johnny Marzetti is perfect for family dinner, potlucks or any occasion where you want to serve something warm, filling and utterly satisfying. The combination of savory beef, tangy tomato sauce, and gooey cheese makes this casserole an instant crowd-pleaser, and it’s even better as leftovers the next day.
INGREDIENTS:
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? 1 lb ground beef
? 1 medium onion, chopped
? 1 green bell pepper, chopped
? 2 cloves garlic, minced
? 1 can (14.5 oz) diced tomatoes
? 1 can (8 oz) tomato sauce
? 1 can (6 oz) tomato paste
? 1 teaspoon dried oregano
? 1 teaspoon dried basil
? 1/2 teaspoon sugar
? Salt and pepper, to taste
? 8 oz elbow macaroni or other small pasta
? 2 cups shredded cheddar cheese
? 1/2 cup shredded mozzarella cheese
? Fresh parsley, chopped (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 the package instructions until al dente. Drain and
set aside.
2. Brown the Beef: In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Sauté the Vegetables: Add the chopped onion, green bell pepper, and minced garlic to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables
are softened.
4. Add the Tomatoes and Seasoning: Stir in the diced tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer the mixture
for 10-15 minutes, allowing the flavors to meld together.
5. Combine with Pasta: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked pasta with the meat sauce, stirring until well coated.
6. Assemble the Casserole: Transfer the pasta and sauce mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the
top, followed by the mozzarella cheese.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Serve: Remove the casserole from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley if desired, and enjoy this warm,
comforting dish.
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Johnny Marzetti is a timeless casserole that’s sure to become a favorite in your home, offering a delicious and comforting meal that’s perfect for any
night of the week.

Basbousa is a traditional Middle Eastern semolina cake that’s soaked in a sweet, fragrant syrup, creating a delightfully moist and tender dessert. This beloved treat is often flavored with coconut, rose water, or orange blossom water, giving it a unique and aromatic flavor profile. Topped with almonds and baked to golden perfection, basbousa is both simple to make and incredibly satisfying. It’s a perfect dessert to accompany tea or coffee and is often enjoyed during special occasions and celebrations. The combination of textures and the syrup-soaked goodness make each bite a delectable experience.
Ingredients:
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? 1 ? cups semolina
? ? cup sugar
? ? cup plain yogurt
? ? cup unsweetened shredded coconut
? ? cup melted butter
? 1 teaspoon baking powder
? 1 teaspoon vanilla extract
? ? cup almonds (whole or slivered) for topping
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For the Syrup:
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? 1 cup sugar
? 1 cup water
? 1 tablespoon lemon juice
? 1 teaspoon rose water or orange blossom water (optional)
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Instructions:
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1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking dish.
2. Mix the Batter: In a large bowl, combine the semolina, sugar, yogurt, shredded coconut, melted butter, baking powder, and vanilla extract. Mix until
well combined and the batter is smooth.
3. Prepare the Cake: Pour the batter into the greased baking dish and spread it out evenly. Score the top of the batter with a knife into diamond or square
shapes. Place an almond in the center of each piece.
4. Bake: Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
5. Make the Syrup: While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce
the heat and simmer for about 10 minutes until slightly thickened. Remove from heat and stir in the rose water or orange blossom water if using.
6. Soak the Cake: As soon as the cake comes out of the oven, pour the hot syrup evenly over the entire cake. The syrup will soak into the cake, making
it moist and flavorful. Let the cake cool completely in the pan.
7. Serve: Once cooled, cut the basbousa along the scored lines and serve.
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Enjoy your Basbousa with a cup of tea or coffee for a delightful and sweet treat!

Red velvet cupcakes are a classic treat, beloved for their soft, velvety texture and vibrant red color. With a hint of cocoa and a subtle tang from buttermilk, these cupcakes strike the perfect balance between rich and light. Topped with a smooth and creamy cream cheese frosting, they offer a delightful contrast in flavor and texture. Whether you’re baking them for a special occasion or simply indulging a sweet craving, these cupcakes are sure to impress with their elegance and taste.
INGREDIENTS:
FOR THE CUPCAKES:
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? 1 ? cups all-purpose flour
? 1 tbsp unsweetened cocoa powder
? ? tsp baking soda
? ? tsp salt
? ? cup unsalted butter, softened
? ? cup granulated sugar
? 1 large egg
? 1 tsp vanilla extract
? ? cup buttermilk
? 1 tbsp red food coloring
? 1 tsp white vinegar
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FOR THE CREAM CHEESE FROSTING:
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? 8 oz cream cheese, softened
? ? cup unsalted butter, softened
? 2 cups powdered sugar
? 1 tsp vanilla extract
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INSTRUCTIONS:
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1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, beating until well
combined.
4. Add Buttermilk and Color: Mix in the buttermilk, red food coloring, and vinegar until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
6. Bake: Divide the batter evenly among the cupcake liners, filling each about ? full. Bake for 18-20 minutes, or until a toothpick inserted into the center
comes out clean. Let the cupcakes cool completely before frosting.
7. Make the Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a
time, and beat until creamy. Stir in the vanilla extract.
8. Frost the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting on top.
9. Serve and Enjoy: Garnish with sprinkles, if desired, and enjoy your homemade Red Velvet Cupcakes!
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Bolognese sauce, a rich and hearty meat-based sauce, is a staple in Italian cuisine. Originating from Bologna, this sauce is deeply flavorful, with a slow-cooked blend of ground meat, tomato, wine and aromatic vegetables, like onion, carrot and celery. Traditionally served with pasta, this versatile sauce can elevate any dish it touches. Perfect for a cozy dinner, Bolognese sauce takes time to reach its full depth, so enjoy the process of slow-cooking as the flavors meld in a deliciously savory masterpiece.
INGREDIENTS:
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? 2 tbsp olive oil
? 1 large onion, finely diced
? 2 medium carrots, finely diced
? 2 celery stalks, finely diced
? 4 cloves garlic, minced
? 1 lb ground beef (or a mix of beef and pork)
? 1 cup milk (whole or 2%)
? 1 cup dry white wine or red wine
? 1 can (28 oz) crushed tomatoes
? 2 tbsp tomato paste
? 1 tsp salt
? ? tsp black pepper
? 1 tsp dried oregano
? 1 tsp dried basil
? ? tsp red pepper flakes (optional)
? Fresh basil and grated Parmesan for serving
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INSTRUCTIONS:
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1. Prepare the Vegetables: In a large skillet or pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes,
until vegetables soften and begin to caramelize. Add the minced garlic and cook for another minute.
2. Brown the Meat: Add the ground beef (or beef and pork mix) to the pan. Break up the meat with a spoon and cook until it is fully browned, about 8-10
minutes.
3. Add Milk: Pour in the milk and stir well. Let it simmer until the milk has mostly evaporated, leaving the meat and vegetables with a slight creamy texture.
This step helps tenderize the meat.
4. Add Wine: Pour in the wine and allow it to simmer until it’s mostly evaporated, which takes about 5 minutes. This adds depth to the sauce.
5. Combine Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, salt, pepper, oregano, basil, and red pepper flakes if using. Mix well.
6. Simmer: Reduce the heat to low, cover partially, and let the sauce simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking. The sauce
will thicken, and the flavors will deepen as it cooks.
7. Serve: Serve over your favorite pasta, topped with fresh basil and a generous sprinkle of Parmesan cheese.
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NOTES:
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? For an authentic experience, serve with tagliatelle or pappardelle.
? Bolognese can also be made a day in advance, as the flavors improve with time.
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Vanilla glaze is a simple yet versatile topping that adds a perfect touch of sweetness and elegance to pastries, cakes, cookies, and breads. Made with just a few basic ingredients, this glaze comes together quickly and can be drizzled, poured, or spread to add a beautiful, glossy finish to your baked goods. The hint of vanilla enhances the flavor, making it a delightful addition to everything from donuts to bundt cakes. With its smooth, pourable consistency, vanilla glaze is an easy way to elevate any dessert.
INGREDIENTS:
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? 1 cup powdered sugar
? 2-3 tbsp milk or heavy cream
? 1 tsp vanilla extract
? A pinch of salt (optional, to balance sweetness)
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INSTRUCTIONS:
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1. Mix the Ingredients: In a medium bowl, sift the powdered sugar to remove any lumps. Add 2 tablespoons of milk and the vanilla extract, whisking until
smooth. If the glaze is too thick, add an additional tablespoon of milk a little at a time until you reach your desired consistency.
2. Adjust for Taste: Add a pinch of salt if desired, and mix well to balance the sweetness.
3. Use Immediately: Drizzle, pour, or spread the glaze over your cooled baked goods. Allow it to set for 10-15 minutes to create a slight crust.
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Enjoy this easy and delicious Vanilla Glaze as a beautiful finishing touch that adds a lovely sweetness and shine to your favorite treats!