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Vegetarian meatloaf

on November 25, 2019

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Vegetarian lasagna recipe

on November 25, 2019

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Turkey tenderloin recipes

on November 22, 2019

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Vegan brownie recipe

on November 21, 2019

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Shrimp cocktail

on November 18, 2019

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Steak pizzaiola

on November 15, 2019

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Shrimp recipe

on November 15, 2019

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Stuffed flounder

on November 13, 2019

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Pumpkin pie recipes

on November 13, 2019

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Potato leek soup

on November 12, 2019

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Pork chops recipe

on November 12, 2019

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Vanilla ice cream

on November 11, 2019

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Nanaimo bar

on November 07, 2019

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Amanda

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CHICKEN CARBONARA

Diet and additional info kcal 758 fat 24g saturates 11g carbs 93g sugars 3g fibre 5g protein 40g salt 1.2g Method Prepare the spaghetti following pack instructions. Meanwhile, heat the oil inside a fry pan and fry the garlic clove and pancetta until crisp, adding the chicken strips and fry briefly until they are just cooked through. Fish the garlic clove clove and discard it. Beat the eggs using the grana padano and a few pepper. Add a few tablespoons pasta water towards the pancetta pan combined with the butter, then drain the pasta and combine it with the pan. Pour within the egg mixture, go ahead and take pan from the heat and toss together therefore the egg cooks within the heat from the pasta. Divide between four warm bowls and top with increased cheese, if you want.

Vegetarian meatloaf

Ingredients 1 (12 ounce) bottle barbeque sauce 1 (12 ounce) package vegetarian burger crumbles 1 green bell pepper, chopped 1/3 cup minced onion 1 clove garlic, minced 1/2 cup soft bread crumbs 3 tablespoons Parmesan cheese 1 egg, beaten 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon parsley flakes salt and pepper to taste Add all ingredients to list Directions 1 h 20 m Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan. Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Pork chops recipe

Ingredients 1 teaspoon seasoned salt, plus more for seasoning 1 teaspoon ground black pepper, plus more for seasoning 8 pork breakfast chops 1 cup all-purpose flour 1/2 cup canola oil 1 tablespoon butter Smashed new potatoes, for serving Directions Salt and pepper both sides of the pork chops. Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops. Delicious and simple! Serve with smashed new potatoes.

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