Ingredients:

• 2 cups frozen strawberries
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• 1 can 14 oz coconut cream, chilled
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• 1/4 cup maple syrup
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• 1 tsp vanilla extract
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Instructions:

Pulse frozen strawberries in a blender until they are very small pieces

Melt the coconut cream and add it to the blender along with the maple syrup and vanilla extract

To make it smooth and creamy, scrape down the sides of the bowl as needed

Put the mix into a loaf pan that has been lined with parchment paper

Use a spatula to make the top smooth

Put plastic wrap over the pan and freeze for at least 4 hours, or until the food is firm

Take the ice cream out of the freezer and serve

Ingredients:

• 1 cup unsalted butter, softened
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• 2/3 cup granulated sugar
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• 1/2 teaspoon peppermint extract
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• 2 cups all-purpose flour
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• 1/4 teaspoon salt
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• 1 cup semisweet chocolate chips
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• 1/4 cup crushed peppermint candies
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• 1/4 cup powdered sugar
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Instructions:

Start by heating the oven to 350F 175C

Put parchment paper on the bottom of a baking sheet

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

The peppermint extract should be mixed in well

Mix in the all-purpose flour and salt one tablespoon at a time until the dough comes together

As you prepare the baking sheet, roll the dough into 1-inch balls and place them on it

Press down on the middle of each cookie with your thumb to make a hole

Place the cookies in an oven that has already been heated

Bake for 10 to 12 minutes, or until they are set and slightly golden

As soon as you take the cookies out of the oven, put semisweet chocolate chips in each hole

Let the chocolate chips melt a little, and then use a spoon to fill in the gaps with chocolate

Place the crushed peppermint candies on top of the chocolate-filled holes

The cookies should cool for 5 minutes on the baking sheet before being moved to a wire rack to cool all the way

Put powdered sugar on top of the cookies after they have cooled down

Serve and have fun!

Ingredients:

• 8 oz spaghetti
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• 2 chicken breasts, diced
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• 4 slices bacon, diced
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• 2 cloves garlic, minced
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• 2 large eggs
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• 1 cup grated Parmesan cheese
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• 1/2 cup heavy cream
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• Salt and black pepper, to taste
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• Chopped parsley, for garnish
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Instructions:

Follow the directions on the package to cook the spaghetti until it is al dente

Drain the pasta and set it aside

Save 1/2 cup of the pasta water

Cook diced bacon in a pan until it gets crispy

Take it out of the pan and set it aside

Leave the fat behind in the pan

Put chicken dices into the pan with the bacon fat

Add black pepper and salt

As soon as the food turns golden brown, it's done

Put minced garlic in the pan and cook for about one minute, until it smells good

Whisk the eggs, Parmesan cheese, and heavy cream together in a bowl until everything is well mixed

Put cooked spaghetti into the pan with garlic and chicken

Pour the egg mixture over the spaghetti and quickly toss to coat

Gradually add the pasta water that you saved to make a creamy sauce

Take the pan off the heat and add the crispy bacon

If you want, you can add more chopped parsley and Parmesan cheese as a garnish

Warm up and serve

Ingredients:

• 2 carrots, peeled and grated
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• 2 cucumbers, thinly sliced
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• 1/4 cup red onion, finely chopped
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• 1/4 cup fresh cilantro, chopped
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• 1/4 cup roasted peanuts, crushed
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• 1/4 cup lime juice
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• 2 tablespoons honey
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• 1 tablespoon soy sauce
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• 1 tablespoon sesame oil
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• Salt and pepper to taste
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Instructions:

Grate the carrots, slice the cucumbers, chop the red onion, and mix the fresh cilantro in a large bowl

Mix honey, soy sauce, sesame oil, salt, and pepper in a different bowl using a whisk

Add the dressing to the salad and mix it all together

For extra crunch, sprinkle crushed roasted peanuts on top

Put it in the fridge for at least 30 minutes before you serve it

If you want, add more cilantro leaves as a garnish

Enjoy! Serve cold

Ingredients:

• 2 cups mixed salad greens
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• 1/2 cup cherry tomatoes, halved
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• 1/4 cup cucumber, sliced
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• 1/4 cup red bell pepper, diced
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• 1/4 cup red onion, thinly sliced
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons balsamic vinaigrette dressing
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Instructions:

The mixed salad greens, cherry tomatoes, cucumber, red bell pepper, and red onion should all be put together in a large bowl

Spread the balsamic vinaigrette dressing on top of the salad

Add the dressing to the salad and toss it around so that everything is covered

Crumble the feta cheese and sprinkle it on top of the salad

Serve right away and enjoy!

Ingredients:

• 8 oz penne pasta
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• 2 boneless, skinless chicken breasts, diced
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• 1 tablespoon olive oil
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• Salt and black pepper to taste
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• 1/2 cup sun-dried tomatoes, chopped
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• 2 cloves garlic, minced
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• 1 cup heavy cream
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• 1/2 cup grated Parmesan cheese
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• 1 teaspoon dried basil
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• 1/2 teaspoon red pepper flakes optional
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• Fresh parsley for garnish
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Instructions:

Follow the directions on the package to cook the penne pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-high heat

Salt and pepper the chicken pieces, and then add them to the pan

About 5 to 6 minutes, or until browned and fully cooked

To the pan, add chopped sun-dried tomatoes and garlic that has been minced

Stir every now and then for another two minutes

Turn down the heat to medium-low

Now add the grated Parmesan cheese, heavy cream, dried basil, and red pepper flakes if you want to use them

It will take about three to four minutes of stirring to make the sauce smooth and creamy

Toss the cooked penne pasta in the skillet with the creamy sauce after adding it

Serve hot with fresh parsley on top

Have fun!

Ingredients:

• 1 cup chickpea flour
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon turmeric powder
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• 1/2 teaspoon cumin seeds
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• 1/2 teaspoon red chili powder
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• 1/2 teaspoon garam masala
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• 1/2 cup finely chopped spinach
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• 1/2 cup finely chopped onion
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• 1/4 cup finely chopped cilantro
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• 1/4 cup finely chopped green chilies
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• Salt to taste
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• Water as needed
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• Cooking oil for greasing
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Instructions:

Put chickpea flour, baking soda, red chili powder, cumin seeds, garam masala, turmeric powder, and a pinch of salt in a bowl

Adding water little by little while whisking will make a smooth batter that is like pancake batter

Take a 10-minute break

Warm up your waffle iron and use a little cooking oil to coat it

The batter should now have chopped spinach, onion, cilantro, and green chilies added to it

Put a small amount of the batter on the waffle iron that has already been heated and spread it out evenly

Put the lid back on the waffle iron and cook the waffle for four to five minutes, or until it is golden brown and crispy

Take the waffle iron's pakora waffle out carefully, and then do it again with the rest of the batter

For a tasty and crunchy snack, serve the pakora waffles hot with chutney or yogurt

Ingredients:

• 1 lb ground pork
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• 1/2 cup breadcrumbs
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• 1/4 cup finely chopped red onion
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• 2 cloves garlic, minced
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• 1 teaspoon smoked paprika
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• 1/2 teaspoon cayenne pepper
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• Salt and pepper to taste
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• Slider buns
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• 1 cup diced pineapple
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• 1/4 cup diced red bell pepper
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• 1/4 cup chopped fresh cilantro
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• Juice of 1 lime
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• 1 tablespoon honey
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Instructions:

Warm up the grill over medium-high heat

Put breadcrumbs, red onion, garlic, smoked paprika, cayenne pepper, salt, and pepper in a bowl

Add the ground pork and mix them together

Mix everything together well, then shape it into small slider patties

The pork sliders should be cooked for three to four minutes on each side

Make the pineapple salsa while the sliders are cooking

In a separate bowl, mix the diced pineapple, red bell pepper, cilantro, lime juice, and honey

Combine well

If you want the slider buns to get a little golden, put them on the grill for one to two minutes

To make the sliders, put a grilled pork patty on a bun and add a lot of pineapple salsa on top of each one

Enjoy while hot!

Ingredients:

• 1 cup cooked crab meat
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• 1 cup cooked shrimp, chopped
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• 1/2 cup mayonnaise
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• 1/4 cup sour cream
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• 1/4 cup grated Parmesan cheese
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• 1 tablespoon lemon juice
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• 1/2 teaspoon Worcestershire sauce
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• 1/4 teaspoon garlic powder
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• Salt and pepper to taste
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• Assorted crackers for dipping
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Instructions:

Put the crab meat, chopped shrimp, mayonnaise, sour cream, Parmesan cheese, lemon juice, Worcestershire sauce, and garlic powder in a bowl

Add pepper and salt to taste

Well mix until all the ingredients are mixed together evenly

Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix

Serve cold with a variety of crackers to dip

Ingredients:

• 1 cup all-purpose flour
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• 2 tablespoons granulated sugar
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• 2 tablespoons unsweetened cocoa powder
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• 2 teaspoons baking powder
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• 1/2 teaspoon salt
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• 1 cup milk
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• 1 large egg
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• 2 tablespoons melted butter
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• 1/2 cup toasted coconut flakes
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• 1/4 cup chocolate chips
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• 1/2 teaspoon vanilla extract
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• Additional butter or oil for cooking
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Instructions:

Mix the sugar, cocoa powder, baking powder, and salt in a bowl with a whisk

Put the milk, egg, melted butter, and vanilla extract in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

There should be some lumps, but not too many

Add the chocolate chips and toasted coconut flakes to the batter slowly

Put a nonstick griddle or skillet over medium-low heat and add a little butter or oil to cover the bottom

For every pancake, pour 1/4 cup of the batter onto the pan

When the pancakes start to bubble on top, flip them over and cook the other side until it's golden brown and done all the way through

Add more butter or oil to the pan as needed and do it again with the rest of the batter

You can top the Toasted Coconut Chocolate Pancakes with maple syrup or whipped cream, or anything else you like