Ingredients:

• 1 can 8 oz vegan crescent roll dough
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• 1/2 cup vegan cream cheese, softened
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• 2 tbsp maple syrup
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• 1 tsp lemon zest
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• 1 tbsp lemon juice
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• Powdered sugar, for dusting
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Instructions:

Preheat the oven to 375F 190C and line a baking sheet with parchment paper

In a small bowl, mix the vegan cream cheese, maple syrup, lemon zest, and lemon juice until smooth

Separate the crescent roll dough into triangles

Spread a spoonful of the cream cheese mixture onto each triangle

Roll up the crescents starting from the wider end

Place them on the prepared baking sheet

Bake for 10-12 minutes, or until golden brown

Remove from the oven and let them cool slightly

Dust with powdered sugar before serving

Ingredients:

• 4 lbs ox tails
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• 2 tbsp vegetable oil
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• 1 cup diced onions
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• 1 cup diced carrots
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• 1 cup diced celery
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• 4 cloves garlic, minced
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• 2 cups beef broth
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• 1 cup red wine
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• 1 can 14 oz diced tomatoes
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• 2 bay leaves
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• 1 tsp dried thyme
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• 1 tsp smoked paprika
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• Salt and pepper to taste
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Instructions:

Season ox tails with salt, pepper, and smoked paprika

Heat vegetable oil in the pressure cooker and brown ox tails on all sides

Remove ox tails and saut onions, carrots, celery, and garlic until softened

Deglaze with red wine and simmer for 2 minutes

Add beef broth, diced tomatoes, bay leaves, and dried thyme

Return ox tails to the pressure cooker

Secure the lid and cook on high pressure for 45 minutes

Allow natural release for 10 minutes, then manually release pressure

Discard bay leaves and adjust seasoning if needed

Serve ox tails over rice or mashed potatoes

Ingredients:

• 1 cup gluten-free all-purpose flour
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• 1/2 cup almond flour
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• 1/2 cup powdered sugar
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• 1/4 teaspoon salt
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• 1/2 cup unsalted butter, cold and cubed
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• 4 large eggs
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• 1 1/2 cups granulated sugar
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• 1/4 cup fresh lemon juice
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• 2 teaspoons lemon zest
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• 1/4 cup gluten-free all-purpose flour
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• 1/2 teaspoon baking powder
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• Powdered sugar, for dusting
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Instructions:

Warm up the oven to 350F 175C and line a 9x9-inch 23x23 cm baking pan with parchment paper, leaving a little extra on the sides to make it easy to take off

1 cup of gluten-free all-purpose flour, 1/2 cup of powdered sugar, 1/4 teaspoon salt, and almond flour should all be put into a food processor

Pulse to mix

Put the cold, cubed butter into the food processor and pulse it a few times to make a mixture that looks like coarse crumbs

Spread the dough out evenly in the baking pan that has been prepared, making a crust layer

After the oven is hot, bake for 20 minutes, or until the top is lightly golden brown

Get the lemon filling ready while the crust is baking

Take a bowl and add 4 large eggs, 1 1/2 cups of granulated sugar, fresh lemon juice, and lemon zest

Whisk the ingredients together until they are well mixed

1/4 cup gluten-free all-purpose flour and 1/2 teaspoon baking powder should be mixed together in a different bowl

Adding this dry mix to the wet mix slowly while whisking will make it smooth

Take the crust out of the oven when it's done baking and pour the lemon filling on top of it

Put the pan back in the oven and bake for another 25 to 30 minutes, or until the filling is set and the edges are brown

After taking the lemon bars out of the oven, let them cool all the way down on a wire rack in the pan

After the bars have cooled, use the extra parchment paper to lift them out of the pan

Sprinkle powdered sugar over the top, then cut it into squares

Enjoy your gluten-free lemon bars!

Ingredients:

• 1 ripe peach, peeled and pitted
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• 1/2 cup brewed green tea, chilled
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• 1/2 cup unsweetened almond milk
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• 1 small banana, frozen
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• 1/2 cup spinach leaves
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• 1 tablespoon honey or maple syrup optional
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• 1/2 cup ice cubes
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Instructions:

Put everything into a blender

Mix until it's creamy and smooth

You can add honey or maple syrup to make it sweeter if you want to

Put it in a glass and serve right away

Ingredients:

• 2 racks of baby back ribs
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• 1/2 cup soy sauce
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• 1/4 cup hoisin sauce
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• 1/4 cup honey
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• 3 tablespoons rice vinegar
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• 3 tablespoons brown sugar
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• 2 tablespoons minced garlic
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• 1 tablespoon grated ginger
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• 1 teaspoon Chinese five-spice powder
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• 1/2 teaspoon crushed red pepper flakes
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• Sesame seeds and chopped green onions for garnish
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Instructions:

Preheat the grill to medium-high heat

Remove the membrane from the back of the ribs and cut them into individual ribs

In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, brown sugar, garlic, ginger, Chinese five-spice powder, and red pepper flakes to make the marinade

Place the ribs in a large resealable plastic bag and pour half of the marinade over them

Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results

Remove the ribs from the bag and discard the marinade

Grill the ribs over medium-high heat, turning occasionally, for about 20-25 minutes or until they are cooked through and have a nice char

During the last 5 minutes of grilling, baste the ribs with the remaining marinade to create a sticky glaze

Remove the ribs from the grill and let them rest for a few minutes

Garnish with sesame seeds and chopped green onions before serving

Ingredients:

• 1 can of white beans
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• 2 cups chopped kale
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• 4 eggs
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• 1 onion, finely chopped
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• 2 cloves garlic, minced
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• 1 can diced tomatoes
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• 2 cups vegetable broth
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• 1 teaspoon olive oil
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

In a big pot, heat the olive oil over medium-low heat

Add the chopped onions and garlic and cook until the onions are soft and fragrant

Add the chopped kale and stir it in

Cook for three to four minutes, or until it lters

Put in the drained white beans, vegetable broth, and diced tomatoes

Add pepper and salt

Use a stir to mix

Let the stew cook on low heat for ten to fifteen minutes, or until the kale is soft and the flavors blend

A spoon can be used to make little holes in the stew

The eggs should then be broken into each hole

Leave the eggs in the pot with the lid on for 5 to 7 minutes, or until the whites are set but the yolks are still runny

Add fresh parsley on top and serve hot

Ingredients:

• 1 pound ground beef
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• Salt and pepper to taste
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• 4 hamburger buns
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• 4 slices Swiss cheese
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• 1/2 cup Thousand Island dressing
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• 1/2 cup mayonnaise
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• 2 tablespoons minced onions
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• 2 tablespoons butter
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• 4 leaves iceberg lettuce
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• 8 slices tomato
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• 8 slices bacon, cooked crispy
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Instructions:

Preheat a grill or stovetop pan over medium-high heat

Divide the ground beef into 4 equal portions and shape them into burger patties

Season both sides with salt and pepper

Grill or pan-fry the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness

During the last minute of cooking, place a slice of Swiss cheese on each patty to melt

While the burgers are cooking, mix together the Thousand Island dressing, mayonnaise, and minced onions in a small bowl to make the Frisco sauce

In a separate pan, melt the butter over medium heat

Toast the hamburger buns in the melted butter until they are golden brown and crispy

To assemble the Frisco Burgers, spread a generous amount of the Frisco sauce on the bottom half of each toasted bun

Place a lettuce leaf on top of the sauce, followed by a burger patty with melted cheese

Add two slices of tomato and two slices of crispy bacon on top of the burger patty

Finally, top each burger with the other half of the toasted bun

Serve the Frisco Burgers hot and enjoy!

Ingredients:

• 1 lb shrimp, peeled and deveined
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• 4 tbsp butter
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• 4 cloves garlic, minced
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• 1 tbsp olive oil
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• Salt and pepper to taste
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• 1/4 cup fresh parsley, chopped
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• 1 tbsp lemon juice
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Instructions:

In a skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant, about 1 minute

Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side

Season with salt and pepper to taste

Add butter to the skillet and let it melt, stirring to coat the shrimp evenly

Stir in chopped parsley and lemon juice, then remove from heat

Serve hot, garnished with extra parsley if desired

Ingredients:

• 3 medium beets, roasted and diced
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• 2 medium apples, thinly sliced
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• 1/2 cup chopped walnuts
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• 1/4 cup crumbled feta cheese
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• 2 cups baby spinach leaves
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• 2 tablespoons olive oil
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• 2 tablespoons balsamic vinegar
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• Salt and pepper to taste
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Instructions:

Preheat your oven to 400F 200C

Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until they are tender when pierced with a fork

Remove the beets from the oven, let them cool, and then peel and dice them

In a large bowl, combine the roasted beets, sliced apples, chopped walnuts, crumbled feta cheese, and baby spinach leaves

In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing

Season with salt and pepper to taste

Drizzle the dressing over the salad and toss to combine

Serve the Beet-and-Apple Salad immediately, garnished with additional feta cheese and walnuts if desired

Enjoy your delicious and healthy salad!

Ingredients:

• 2 lobster tails, cooked and meat removed
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• 8 slices of rye bread, toasted
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• 8 slices of crispy bacon
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• 2 large tomatoes, sliced
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• 2 cups fresh lettuce leaves
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• 1/2 cup mayonnaise
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• 1 tablespoon Dijon mustard
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• 1 tablespoon lemon juice
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• Salt and pepper to taste
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Instructions:

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper

Mix well to create a creamy sauce

Lay out the toasted rye bread slices and spread the creamy sauce evenly on each slice

Place a generous amount of fresh lettuce leaves on four of the bread slices

Top the lettuce with sliced tomatoes

Heat a skillet over medium-high heat and cook the bacon until crispy

Drain excess grease on paper towels

Divide the crispy bacon slices among the sandwiches

Finally, add the lobster meat on top of the bacon slices

Place the remaining four slices of toasted rye bread on top to create sandwich halves

Serve your lobster BLT sandwiches immediately, and enjoy!