Ingredients:

• 200g dark chocolate, chopped
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• 125g unsalted butter, chopped
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• 3/4 cup 150g granulated sugar
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• 1/2 cup 50g cocoa powder
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• 1 teaspoon pure vanilla extract
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• 3 large eggs
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• 1/2 cup 60g almond meal
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• 1/4 teaspoon salt
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• 200g dark chocolate, for ganache
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• 1/2 cup 120ml heavy cream, for ganache
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• 1 tablespoon unsalted butter, for ganache
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Instructions:

Preheat your oven to 160C 320F and line a muffin tin with cupcake liners

In a microwave-safe bowl, melt the 200g of dark chocolate and chopped butter in 30-second intervals, stirring until smooth

Stir in the granulated sugar, cocoa powder, and vanilla extract into the melted chocolate mixture until well combined

Add the eggs one at a time, mixing well after each addition

Fold in the almond meal and salt until the batter is smooth

Divide the batter evenly among the cupcake liners, filling them about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs

Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely

To make the ganache, chop the remaining 200g of dark chocolate and place it in a heatproof bowl

In a saucepan, heat the heavy cream and 1 tablespoon of unsalted butter over medium heat until it just begins to simmer

Pour the hot cream mixture over the chopped chocolate and let it sit for 2 minutes, then stir until smooth and glossy

Let the ganache cool slightly, then pour it over the cooled cupcakes

Allow the ganache to set for about 30 minutes before serving

Enjoy your delicious flourless chocolate cupcakes with ganache!

Ingredients:

• 1 cup Arborio rice
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• 4 cups whole milk
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• 1 cup heavy cream
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• 1 cup granulated sugar
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• 4 large egg yolks
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• 2 teaspoons vanilla extract
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• 1/2 teaspoon ground cinnamon
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• 1/4 teaspoon salt
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• Whipped cream for layering
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• Crushed graham crackers for layering
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• Fresh berries for garnish
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Instructions:

In a saucepan, combine Arborio rice, whole milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt

Bring the mixture to a simmer over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pan

Reduce heat to low and let it simmer for 25-30 minutes or until the rice is tender and the mixture thickens to a creamy consistency

In a separate bowl, whisk the egg yolks

Slowly add a ladle of the hot rice mixture to the egg yolks, whisking continuously to temper the eggs

Pour the tempered egg mixture back into the saucepan, stirring well to combine

Cook for an additional 2-3 minutes until the custard thickens further

Remove from heat and let the custard rice pudding cool to room temperature

Assemble the parfait by layering the custard rice pudding with whipped cream and crushed graham crackers in serving glasses or bowls

Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top

Chill the parfaits in the refrigerator for at least 2 hours before serving

Garnish with fresh berries just before serving

Enjoy the delightful layers of this Best Custard Rice Pudding Parfait!

Ingredients:

• 6 large eggs
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• 1/2 cup diced bell peppers
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• 1/2 cup diced zucchini
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• 1/2 cup diced cherry tomatoes
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• 1/4 cup chopped fresh spinach
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• 1/4 cup chopped fresh basil
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• Salt and pepper to taste
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• 1 tablespoon olive oil
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• 1/4 cup grated Parmesan cheese
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Instructions:

Preheat your oven to 350F 175C

In a bowl, whisk the eggs and season with salt and pepper

Heat olive oil in an ovenproof skillet over medium heat

Add bell peppers, zucchini, and cherry tomatoes to the skillet

Saut for 3-4 minutes until they start to soften

Add chopped spinach and basil to the skillet

Stir for another 1-2 minutes until wilted

Pour the whisked eggs evenly over the vegetables in the skillet

Cook for 2-3 minutes, gently lifting the edges with a spatula to let the uncooked eggs flow to the bottom

Sprinkle grated Parmesan cheese evenly over the top of the frittata

Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and slightly golden on top

Remove from the oven and let it cool for a few minutes

Slice and serve your delicious Spring Frittata!

Ingredients:

• 1 tbsp olive oil
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• 1 medium onion, chopped
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• 4 cups carrots, chopped
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• 1 tbsp ginger, minced
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• 4 cups vegetable broth
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• 1 can 13
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• 5 oz coconut milk
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• Salt and pepper to taste
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• 1 tbsp lemon juice
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• Fresh cilantro for garnish
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Instructions:

Turn on Instant Pot and select 'Saute' mode

Add olive oil and chopped onion, saut until onion is translucent

Add chopped carrots and minced ginger, saut for another 2 minutes

Pour in vegetable broth and coconut milk, season with salt and pepper

Close the lid of the Instant Pot and set to 'Manual' mode for 8 minutes

Once the timer goes off, allow the pressure to release naturally for 5 minutes, then carefully do a quick release

Open the lid, use an immersion blender to blend the soup until smooth

Stir in lemon juice

Serve hot, garnished with fresh cilantro

Ingredients:

• 1/4 cup coconut aminos
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• 2 tablespoons fish sauce
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• 2 tablespoons lime juice
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• 2 cloves garlic, minced
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• 1 tablespoon grated ginger
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• 1 tablespoon sesame oil
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• 1 teaspoon erythritol or monk fruit sweetener
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• 1/4 teaspoon black pepper
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• 2 8-ounce steaks such as flank or skirt
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Instructions:

In a small bowl, whisk together coconut aminos, fish sauce, lime juice, garlic, ginger, sesame oil, sweetener, and black pepper

Place steaks in a shallow dish or resealable plastic bag

Pour marinade over steaks, making sure they are well coated

Cover or seal and refrigerate for at least 1 hour, or up to overnight, turning steaks occasionally

When ready to cook, remove steaks from marinade and discard excess marinade

Preheat grill or grill pan to medium-high heat

Grill steaks for 4-5 minutes per side, or until desired doneness is reached

Remove from grill and let rest for 5 minutes before slicing thinly against the grain

Serve hot and enjoy!

Ingredients:

• 1 cup Nutella
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• 1/2 cup honey
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• 2 cups rolled oats
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• 1 cup graham cracker crumbs
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• 1/2 cup mini marshmallows
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• 1/4 cup mini chocolate chips
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• 1/4 cup chopped nuts e
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• g
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• , almonds or hazelnuts
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• 1/4 cup dried cranberries
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• 1/4 teaspoon salt
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Instructions:

Put the Nutella and honey in a big microwave-safe bowl

After 30 seconds in the microwave, stir until smooth

To the Nutella mixture, add the rolled oats and graham cracker crumbs

Toss to combine well

Add the chopped nuts, dried cranberries, mini marshmallows, mini chocolate chips, and salt

Make sure the mixture is compacted and distributed evenly in a 9 by 9-inch 23 by 23 cm lined baking pan

To set, refrigerate for a minimum of two hours

After it solidifies, take it out of the fridge and slice it into granola bars

Your No Bake Nutella S'mores Granola Bars are ready to be served

Enjoy!

Ingredients:

• 2 cups graham cracker crumbs
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• 1/2 cup unsalted butter, melted
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• 2 8 oz packages cream cheese, softened
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• 1 cup powdered sugar
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• 1 teaspoon vanilla extract
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• 2 cups heavy cream
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• 1/4 cup granulated sugar
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• 1 cup strawberry jam
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• 2 cups fresh strawberries, sliced
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• 1 cup blueberries
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• 1 cup whipped cream, for topping
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• Mint leaves, for garnish
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Instructions:

Put graham cracker crumbs and melted butter in a bowl and mix them together

Press the mixture into the bottom of serving glasses or trifle bowls to make the crust

Beat cream cheese until it's smooth in a different bowl

After you add the powdered sugar and vanilla extract, keep beating until everything is well mixed

Whip the heavy cream and sugar together in a different bowl until stiff peaks form

To make the cheesecake filling, gently fold the whipped cream into the cream cheese mixture

In each glass or bowl, put the graham cracker crust on top of the cheesecake filling

Warm the strawberry jam in a saucepan until it's smooth enough to pour

Spread strawberry jam on top of the cheesecake filling

Spread blueberries and strawberries that have been cut up on top of the jam

Add more layers until the glasses or bowls are full

Add a dollop of whipped cream on top to finish

Put the parfaits in the fridge for at least two hours so they can set

For a fresh touch, add mint leaves to the top before serving

Have fun with your delicious No Bake Cheesecake Trifle Parfait!

Ingredients:

• 3 lbs baby back ribs
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• 1 cup barbecue sauce
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• 1/4 cup brown sugar
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• 2 tsp smoked paprika
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• 1 tsp garlic powder
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• 1 tsp onion powder
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• 1/2 tsp cayenne pepper
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• Salt and pepper to taste
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Instructions:

Remove the membrane from the back of the ribs and cut into manageable portions

In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper

Rub the spice mixture evenly over the ribs, ensuring they are well coated

Place the ribs in the slow cooker, standing them up against the walls with the meaty side facing outward

Pour barbecue sauce over the ribs, ensuring they are covered evenly

Cover the slow cooker and cook on low for 6-8 hours or until the ribs are tender

Carefully remove the ribs from the slow cooker and place them on a baking sheet lined with foil

Preheat the oven broiler

Brush the ribs with additional barbecue sauce from the slow cooker

Broil the ribs for 5-7 minutes or until the edges are caramelized and slightly crispy

Serve the slow cooker barbecued ribs with your favorite sides and enjoy!

Ingredients:

• 1 sheet puff pastry
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• 3-4 medium tomatoes, sliced
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• 1/2 cup grated Parmesan cheese
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• 2 tablespoons olive oil
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• 2 cloves garlic, minced
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• 1 tablespoon fresh thyme leaves
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• Salt and pepper to taste
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• Fresh basil leaves for garnish optional
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Instructions:

Turn on the oven and heat it up to 400F 200C

Put the puff pastry sheet on a baking sheet that has been lined with parchment paper

Put garlic, olive oil, and fresh thyme leaves in a small bowl and mix them together

You can brush the puff pastry with the olive oil mix

Place the tomato slices on top of the pastry, making sure they overlap a bit

On top of the tomatoes, put grated Parmesan cheese

Add pepper and salt to taste

Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the pastry is golden brown and the tomatoes are soft

Just take it out of the oven and let it cool for a while

If you want, you can add fresh basil leaves as a garnish

Cut it up and serve it hot

Have fun!

Ingredients:

• 1 lb ground beef
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• 1 packet taco seasoning mix
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• 1/2 cup water
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• 1 bag tortilla chips
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• 1 1/2 cups shredded cheddar cheese
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• 1/2 cup milk
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• 2 tablespoons all-purpose flour
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• 2 tablespoons unsalted butter
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• 2 tablespoons Sriracha sauce
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• 1/4 cup diced tomatoes
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• 1/4 cup diced red onion
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• 1/4 cup sliced black olives
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• 1/4 cup chopped fresh cilantro
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• Sour cream and guacamole for serving optional
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Instructions:

The ground beef should be cooked in a big skillet over medium-high heat until it is browned and crumbly

Eliminate extra fat

When the beef is cooked, add the water and taco seasoning mix to the skillet

Saute the mixture thoroughly for five minutes, or until it thickens

Take off the heat

Melt the butter in a small saucepan over a medium heat

Add the flour and cook, stirring, for one to two minutes, or until starting to turn golden brown

Whisk in the milk gradually while cooking and stirring continuously until the mixture thickens and smoothes

Once the cheddar cheese has melted completely and the sauce has thickened, turn down the heat and stir in the shredded cheese

After taking the cheese sauce off the stove, thoroughly mix in the Sriracha sauce

Put aside

Set the oven temperature to 175C 350F

Place the tortilla chips in an ovenproof platter or a sizable baking sheet

Spoon the homemade taco meat evenly over the tortilla chips

Over the meat and chips, drizzle the Sriracha cheese sauce

Top with chopped cilantro, sliced black olives, diced tomatoes, and diced red onion

Bake for about ten minutes, or until the cheese is bubbling and the nachos are thoroughly heated, in a preheated oven

Take out of the oven and serve right away

You can choose to add guacamole and sour cream as garnish

Savor your mouthwatering nachos with Sriracha Cheese Sauce and homemade taco meat!