Ingredients:

• 1 sheet of pre-made puff pastry
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• 1 cup mixed berries such as strawberries, raspberries, blueberries
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• 1/4 cup granulated sugar
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• 1 tablespoon cornstarch
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• 1 tablespoon lemon juice
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• 1 egg, beaten for egg wash
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• Powdered sugar, for dusting optional
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Instructions:

Preheat the oven to 375F 190C

Roll out the puff pastry sheet on a lightly floured surface to fit a tart pan

Press the pastry into the tart pan and trim off any excess

In a bowl, mix together the mixed berries, granulated sugar, cornstarch, and lemon juice

Spread the berry mixture evenly over the pastry in the tart pan

Fold the edges of the pastry over the berries slightly, creating a rustic crust

Brush the edges of the pastry with beaten egg for a golden finish

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the berries are bubbling

Remove from the oven and let cool slightly before serving

Dust with powdered sugar if desired before serving

Ingredients:

• 1 pre-made pie crust
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• 1 cup strawberries, sliced
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• 1 cup raspberries
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• 1/4 cup mint leaves, chopped
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• 1/2 cup sugar
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• 2 tbsp cornstarch
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• 1/4 cup water
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• 1 tbsp lemon juice
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• Powdered sugar for dusting
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Instructions:

Warm the oven up to 190C 375F

Put a pie crust that has already been made into a tart pan and press it down hard on the bottom and sides

Put strawberries, raspberries, mint leaves, sugar, cornstarch, water, and lemon juice in a saucepan

Stir the mixture all the time over medium-low heat for about 5 to 7 minutes, or until it gets thicker

Put the berry mix into the tart crust that has been prepared

The crust should be golden brown and the filling should be bubbling after 20 to 25 minutes in the oven

Before serving, let the tart cool all the way down

Before you serve, sprinkle with powdered sugar

Ingredients:

• 4 potatoes, thinly sliced
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• 2 cups fresh spinach, chopped
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• 1 cup feta cheese, crumbled
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• 1 cup heavy cream
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• 2 cloves garlic, minced
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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 oven to 375F 190C

Grease a baking dish with olive oil

Layer half of the potato slices in the bottom of the dish, overlapping slightly

Sprinkle half of the chopped spinach and crumbled feta cheese over the potatoes

Repeat layers with remaining potatoes, spinach, and feta cheese

In a small bowl, mix together heavy cream, minced garlic, salt, and pepper

Pour the cream mixture evenly over the potatoes

Sprinkle grated Parmesan cheese on top

Cover the dish with foil and bake for 45 minutes

Remove foil and bake for an additional 15-20 minutes, or until potatoes are tender and the top is golden brown

Let it cool for a few minutes before serving

Ingredients:

• 2 large heirloom tomatoes, sliced
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• 2 cups cubed watermelon
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• 1/4 cup crumbled feta cheese
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• 1/4 cup chopped fresh basil leaves
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• 2 tablespoons extra virgin olive oil
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• 1 tablespoon balsamic vinegar
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• Salt and pepper to taste
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Instructions:

In a large bowl, combine sliced heirloom tomatoes and cubed watermelon

Sprinkle crumbled feta cheese and chopped fresh basil over the tomatoes and watermelon

Drizzle extra virgin olive oil and balsamic vinegar over the salad

Season with salt and pepper to taste

Gently toss to combine all ingredients

Serve immediately and enjoy!

Ingredients:

• 1 cup white chocolate chips
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• 1/2 cup unsalted butter
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• 2/3 cup granulated sugar
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 1 cup all-purpose flour
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• 1/2 cup chopped macadamia nuts
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• 1/4 teaspoon salt
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Instructions:

Preheat your oven to 350F 175C

Grease and line an 8x8-inch baking pan with parchment paper

In a microwave-safe bowl, melt the white chocolate chips and butter together in 30-second intervals, stirring between each interval until smooth

Let it cool slightly

In another bowl, beat the sugar, eggs, and vanilla extract until well combined

Gradually add the melted white chocolate mixture into the egg mixture and mix until smooth

Fold in the flour, chopped macadamia nuts, and salt until just combined

Pour the batter into the prepared baking pan and spread it evenly

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs

Remove from the oven and let it cool completely in the pan on a wire rack

Once cooled, lift the brownies out of the pan using the parchment paper and cut into squares

Enjoy these delicious white chocolate macadamia nut brownies!

Ingredients:

• 4 chicken breasts
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• 1 cup sliced mushrooms
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• 1/2 cup balsamic vinegar
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• 1/2 cup chicken broth
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• 1/2 cup heavy cream
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• 2 tablespoons olive oil
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• 2 cloves garlic, minced
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

Add salt and pepper to the chicken breasts

In a pan, heat the olive oil over medium-high heat

The chicken breasts should be cooked through and browned after being added to the pan

This should take about 6-7 minutes per side

Take the chicken out of the pan and set it aside

Put garlic and mushrooms in the same pan

For about 5 minutes, cook until the mushrooms are soft

Put the chicken broth and balsamic vinegar in

Bring it to a simmer and let it cook for about 5 minutes, or until it's a little less thick

Add the heavy cream and stir it in

Let the sauce cook for another two to three minutes, until it gets thick

Add the chicken breasts back to the pan and cover them with some of the sauce

Wait a few minutes to heat them all the way through

Before serving, sprinkle with fresh parsley

Ingredients:

• 1 lb chicken breast, cooked and shredded
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• 1/2 cup buffalo sauce
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• 1/4 cup ranch dressing
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• 8 small tortillas
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• 1 cup shredded lettuce
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• 1/2 cup diced tomatoes
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• 1/4 cup diced red onion
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• 1/4 cup crumbled blue cheese
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• 1 avocado, sliced
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Instructions:

Put the shredded chicken in a bowl and coat it well with buffalo sauce

You can heat tortillas up in a pan or the microwave

On top of each tortilla, spread ranch dressing

Give each tortilla an equal amount of buffalo chicken

Shred lettuce, diced tomatoes, diced red onion, crumbled blue cheese, and sliced avocado should be put on top of each taco

Serve right away and enjoy!

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
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• 1/4 cup soy sauce
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• 2 tablespoons gochujang Korean red pepper paste
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• 2 tablespoons honey
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• 1 tablespoon sesame oil
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• 2 cloves garlic, minced
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• 1 teaspoon ginger, minced
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• 1 tablespoon rice vinegar
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• 1 tablespoon toasted sesame seeds
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• 1 green onion, thinly sliced
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• Wooden skewers, soaked in water for 30 minutes
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Instructions:

Soy sauce, gochujang, honey, sesame oil, minced garlic, ginger, and rice vinegar should all be mixed together in a bowl

To make the marinade, mix it well

Put the chicken pieces in a shallow dish or a bag with a zipper top

Pour the marinade over them

Put the dish in the fridge for at least one hour, but preferably four hours or overnight

Seal the bag or cover it

Set your grill or a grill pan on the stove to medium-high heat

Using the wet wooden skewers, thread the chicken pieces that have been marinated on them

The chicken skewers should be cooked all the way through and have a little char on each side for three to four minutes

If you want to add more flavor, baste the chicken with any extra marinade while it's on the grill

Toast some sesame seeds and slice some green onions to put on top of the cooked chicken skewers

You should serve the Amazing Korean Chicken Skewers hot and enjoy them

Ingredients:

• 1 lb ground beef
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 1 28 oz can crushed tomatoes
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• 1 6 oz can tomato paste
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• 1/4 cup water
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• 1 teaspoon dried basil
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• 1 teaspoon dried oregano
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• 1 teaspoon salt
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• 1/4 teaspoon black pepper
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• 12 uncooked lasagna noodles
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• 4 cups shredded mozzarella cheese
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• 1 1/2 cups ricotta cheese
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• 1/2 cup grated Parmesan cheese
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Instructions:

In a skillet, cook ground beef, onion, and garlic over medium heat until meat is no longer pink; drain

Stir in crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper

In a bowl, combine mozzarella, ricotta, and Parmesan cheeses

Spoon a layer of meat mixture onto the bottom of the slow cooker

Add a double layer of uncooked lasagna noodles

Top noodles with cheese mixture

Repeat layers until all ingredients are used, ending with a layer of cheese mixture on top

Cover and cook on low for 4-6 hours or until noodles are tender