CWEB

Dairy-free Green Tea (Matcha) ice cream recipe by CWEB

CWEB Staff

-

April 6, 2025

CWEB News Exclusive: Creamy Dairy-Free Matcha Ice Cream Recipe – A Vegan Treat Perfect for Summer

Craving a refreshing dessert that’s both indulgent and allergy-friendly? CWEB News shares a luscious dairy-free Green Tea (Matcha) Ice Cream recipe that swaps traditional dairy for rich coconut milk, delivering a silky texture and vibrant flavor. Perfect for vegans, lactose-intolerant foodies, or anyone seeking a healthier frozen treat!

Dairy-Free Matcha Ice Cream

Ingredients (via CWEB News):

2 cans (13.5 oz each) full-fat coconut milk (key for creaminess!)
2 tbsp high-quality matcha green tea powder
½ cup maple syrup or agave syrup (adjust for sweetness)
¼ cup coconut sugar or preferred granulated sweetener
1 tsp vanilla extract
Pinch of salt

Step-by-Step Instructions

Craft the Matcha Base
Sift matcha powder into a small bowl to eliminate lumps. Add 2-3 tbsp coconut milk and whisk vigorously into a smooth, vibrant paste.
Mix & Sweeten
Combine remaining coconut milk, sweeteners, and matcha paste in a saucepan. Warm over medium heat, stirring until sweeteners dissolve (do not boil!). Remove from heat; stir in vanilla and salt.
Chill for Perfection
Let mthe ixture cool to room temperature, then refrigerate 2-4 hours (or overnight for optimal texture).
Churn or Freeze
Pour chilled base into an ice cream maker; churn 20-30 minutes. No machine? Freeze in a shallow dish, stirring every 30 minutes for 2-3 hours.
Set & Serve
Transfer to a lidded container and freeze for 2+ hours until firm. Let soften slightly before scooping.

CWEB News Pro Tips:

Boost Flavor: Use ceremonial-grade matcha for bold color and earthy notes.
Add-Ins: Fold in dairy-free chocolate chips or toasted coconut flakes post-churning.
Sugar Swap: Monk fruit or erythritol work for a keto-friendly version.

“This recipe proves plant-based desserts can be just as decadent,” says a CWEB News culinary contributor. “The coconut milk’s natural richness pairs beautifully with matcha’s complexity.”

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Dairy-Free White Cheese Pizza with Cauliflower Gluten-Free Crust Recipe by CWEB

CWEB Staff

-

March 23, 2025

0

CWEB News Exclusive: Dairy-Free White Cheese Pizza with Cauliflower Gluten-Free Crust Recipe

As plant-based and gluten-free diets continue to rise in popularity, CWEB News is thrilled to share a groundbreaking recipe for health-conscious foodies: Dairy-Free White Cheese Pizza with Cauliflower Crust. This innovative dish combines a crispy, gluten-free cauliflower base with a creamy dairy-free cheese sauce, offering a guilt-free twist on a classic favorite. Perfect for those with dietary restrictions or anyone seeking a lighter pizza option, this recipe promises flavor without compromise.

Why This Recipe Stands Out

Cauliflower crusts have become a staple in gluten-free cooking, but achieving the perfect texture can be tricky. This recipe ensures a crispy base by emphasizing moisture removal, while the almond and tapioca flours add structure. The dairy-free white cheese sauce—crafted with nutritional yeast and almond milk—delivers a rich, savory flavor reminiscent of traditional béchamel. This pizza is a nutrient-packed crowd-pleaser topped with fresh veggies and dairy-free mozzarella.

Ingredients

For the Cauliflower Crust:

1 large head cauliflower, cut into florets
¼ cup almond flour
¼ cup tapioca flour
¼ cup nutritional yeast
½ tsp garlic powder, onion powder, dried oregano, and salt
¼ tsp black pepper
1 large egg (or flax egg for vegan option)

For the Dairy-Free White Cheese Sauce:

1 cup unsweetened almond milk
2 tbsp nutritional yeast, gluten-free flour, and olive oil
½ tsp garlic powder, onion powder
Salt and pepper to taste

Toppings:

1 cup dairy-free mozzarella
Fresh basil, sliced cherry tomatoes
Spinach/arugula (optional)
Olive oil for drizzling

Step-by-Step Instructions

1. Prepare the Cauliflower Crust

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pulse cauliflower florets in a food processor until rice-like. Microwave for 4–5 minutes, then cool and wring out moisture using a kitchen towel (critical for crispiness).
Mix cauliflower with dry ingredients, then add egg to form a dough. Shape into a ¼-inch-thick circle on the baking sheet.
Bake 20–25 minutes until golden.

2. Make the Cheese Sauce

Heat olive oil in a saucepan. Whisk in flour to create a roux, then gradually add almond milk.
Stir in nutritional yeast, and spices, and simmer until thickened (3–4 minutes).

3. Assemble & Bake

Spread sauce over the pre-baked crust. Top with dairy-free mozzarella, tomatoes, and basil.
Bake 10–15 minutes until the cheese melts. Garnish with greens and a drizzle of olive oil.

Pro Tips from CWEB News

Vegan Option: Substitute the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
Crust Hack: Double-bake the crust for extra crispiness.
Topping Flexibility: Add roasted garlic, mushrooms, or vegan sausage for variety.

Final Thoughts

This Dairy-Free White Cheese Pizza redefines comfort food with its bold flavors and wholesome ingredients. As CWEB News celebrates culinary creativity, this recipe proves that dietary restrictions need not limit indulgence. Share it at gatherings or enjoy a solo slice—it’s a win for both taste buds and wellness.

Stay tuned to CWEB News for more innovative recipes that align with modern dietary trends! ??

Recipe developed exclusively for CWEB News. Follow us for daily health, lifestyle, and culinary updates.

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Dairy-Free Carrot Cake Recipe by CWEB

CWEB Staff

-

March 12, 2025

0

A crowd-pleasing, allergy-friendly dessert featured in CWEB News’ collection of innovative plant-based recipes. Moist, spiced, and topped with creamy dairy-free frosting!

Ingredients

For the Cake:

2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil (or melted coconut oil)
4 large eggs (or flax eggs: 4 tbsp flaxseed meal + 12 tbsp water for vegan)
2 tsp vanilla extract
3 cups finely grated carrots
1 cup unsweetened applesauce
1 cup crushed pineapple, well-drained
1 cup chopped walnuts or pecans (optional)

For the Frosting:

1 cup dairy-free cream cheese (e.g., Daiya or Tofutti), softened
½ cup dairy-free margarine or coconut oil, softened
4 cups powdered sugar
1 tsp vanilla extract

Optional Toppings:
Shredded coconut, extra nuts, or a sprinkle of cinnamon.

Instructions

Prep the Oven & Pans
Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or a 9×13-inch baking dish.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Combine Wet Ingredients
In a separate bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs (or prepared flax eggs) one at a time, mixing well after each. Stir in vanilla.
Fold in Add-Ins
Gradually mix dry ingredients into the wet batter until just combined. Gently fold in carrots, applesauce, pineapple, and nuts (if using). Avoid overmixing.
Bake
Divide batter evenly between pans or pour into the baking dish. Bake rounds for 25–30 minutes, or the 9×13 dish for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
Beat dairy-free cream cheese and margarine (or coconut oil) in a bowl until creamy. Gradually add powdered sugar, 1 cup at a time, until smooth. Mix in vanilla.
Assemble the Cake
Once cooled, spread frosting on one cake layer. Top with the second layer and frost the entire cake. For a 9×13 dish, frost the top directly. Add optional toppings.
Serve
Slice and enjoy! Store leftovers covered in the fridge for up to 5 days.

Tips from CWEB News

Pro Hack: Toast nuts before adding for deeper flavor.
Moisture Control: Pat grated carrots dry with a towel to avoid a soggy cake.
Frosting Fix: Too thick? Add 1–2 tsp plant-based milk to thin it out.

Stay tuned to CWEB News for more trending recipes, kitchen hacks, and lifestyle inspiration!
Tag @CWEB on social media if you try this recipe—we’d love to see your creations! ??

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Dairy-Free Cheesecake with Blueberry Swirl Recipe by CWEB

CWEB Staff

-

March 1, 2025

0

Dairy-Free Cheesecake with Blueberry Swirl

Ingredients
For the Crust:

1 1/2 cups graham cracker crumbs (ensure they are dairy-free)
1/4 cup coconut oil, melted
2 tablespoons coconut sugar
For the Cheesecake Filling:

3 cups raw cashews, soaked overnight and drained
1 cup coconut cream (from a can of full-fat coconut milk, chilled and the cream scooped out)
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/4 cup lemon juice
2 teaspoons vanilla extract
Pinch of sea salt
For the Blueberry Swirl:

1 cup fresh or frozen blueberries
2 tablespoons maple syrup
1 tablespoon lemon juice
Instructions
Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted coconut oil, and coconut sugar until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool completely.
Prepare the Blueberry Swirl:

In a small saucepan, combine the blueberries, maple syrup, and lemon juice.
Cook over medium heat until the blueberries break down and the mixture thickens, about 5-7 minutes.
Remove from heat and let it cool.
Prepare the Cheesecake Filling:

In a high-speed blender or food processor, combine the soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, and sea salt.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust in the springform pan and spread it evenly.
Drop spoonfuls of the blueberry mixture onto the cheesecake filling.
Use a knife or toothpick to gently swirl the blueberry mixture into the filling to create a marbled effect.
Chill the Cheesecake:

Cover the cheesecake and refrigerate for at least 4 hours or overnight to allow it to set.
Serve:

Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
Slice and serve chilled.
Enjoy your delicious and creamy dairy-free cheesecake with a beautiful blueberry swirl!

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Vermicelli Pasta with Asiago Cheese (Using Light Cream) Recipe by CWEB

CWEB Staff

-

February 2, 2025

0

Vermicelli Pasta with Asiago Cheese (Using Light Cream)

Ingredients:
12 oz (340 g) vermicelli pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup light cream
1 cup grated Asiago cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh parsley
Salt, to taste
Instructions:
Cook the Pasta:

Bring a large pot of salted water to a boil.
Add the vermicelli pasta and cook according to the package instructions until al dente.
Drain the pasta, reserving 1 cup of the pasta cooking water, and set aside.
Prepare the Sauce:

In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
Pour in the light cream and bring it to a simmer. Let it cook for about 2-3 minutes, stirring occasionally.

Combine Pasta and Sauce:

Reduce the heat to low and add the grated Asiago cheese and Parmesan cheese to the skillet.
Stir until the cheese is melted and the sauce is smooth.
Season with ground black pepper and red pepper flakes (if using).
Add the cooked vermicelli pasta to the skillet, tossing to coat the pasta evenly with the sauce.
If the sauce is too thick, gradually add the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
Garnish and Serve:

Remove the skillet from the heat and stir in the chopped fresh parsley.
Taste and adjust seasoning with salt if needed.
Serve the vermicelli pasta with a sprinkle of additional Asiago cheese on top if desired.
Tips:
For added flavor, consider incorporating sautéed mushrooms or spinach into the sauce.
If you prefer a richer flavor, you can mix in a bit of grated nutmeg or a splash of white wine to the cream before adding the cheese.
Pair with garlic bread and a fresh green salad to complete your meal.
Enjoy your lighter yet creamy Vermicelli Pasta with Asiago Cheese

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Veggie Pizza with Tomatoes Recipe by CWEB

CWEB Staff

-

January 26, 2025

0

Veggie Pizza with Tomatoes

Ingredients:
Pizza Dough:

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110°F)
1 tablespoon sugar
3 ½ to 4 cups all-purpose flour
2 tablespoons olive oil
1 ½ teaspoons salt
Pizza Sauce:

1 cup tomato sauce
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
Salt and pepper to taste
Toppings:

2 cups shredded mozzarella cheese
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 bell pepper (any color), thinly sliced
1 cup baby spinach
1 cup sliced mushrooms
¼ cup sliced black olives
Fresh basil leaves for garnish
Red pepper flakes (optional)
Instructions:
Prepare the Pizza Dough:

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Pizza Sauce:

In a small saucepan, heat a little olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the tomato sauce, dried oregano, dried basil, sugar, salt, and pepper. Simmer for about 10 minutes, stirring occasionally. Set aside to cool.
Assemble the Pizza:

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
Punch down the risen dough and divide it into two equal portions. Roll out each portion on a floured surface into your desired pizza shape (round or rectangular).
Transfer the rolled-out dough to a piece of parchment paper or a lightly floured pizza peel if using a pizza stone.
Spread a thin layer of the prepared pizza sauce over the dough, leaving a small border around the edges.
Sprinkle a generous layer of shredded mozzarella cheese over the sauce.
Arrange the cherry tomato halves, red onion slices, bell pepper slices, baby spinach, sliced mushrooms, and black olives evenly over the cheese.
Bake the Pizza:

If using a pizza stone, carefully transfer the pizza (with parchment paper) onto the preheated stone. If using a baking sheet, place the pizza directly on the sheet.
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Garnish and Serve:

Remove the pizza from the oven and let it cool for a couple of minutes.
Garnish with fresh basil leaves and a sprinkle of red pepper flakes if desired.
Slice and serve hot.
Enjoy your homemade veggie pizza with tomatoes

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Mozzarella Stack with Balsamic Dip Recipe by CWEB

CWEB Staff

-

January 25, 2025

0

Mozzarella Stack with Balsamic Dip

Ingredients:
8 oz fresh mozzarella cheese, sliced into thick rounds
2 large ripe tomatoes, sliced into thick rounds
1 cucumber, sliced into thick rounds
Fresh basil leaves, whole
2 tbsp extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp honey
Salt and freshly ground black pepper to taste
Toothpicks or small skewers
Instructions:
Prepare the Ingredients:

Slice the mozzarella cheese, tomatoes, and cucumber into thick rounds.
Keep the basil leaves whole.
Make the Balsamic Dip:

Organicgreek.com

In a small saucepan, combine the balsamic vinegar and honey.
Simmer over medium heat until the mixture reduces by half and becomes syrupy, about 5-7 minutes. Let it cool.
Assemble the Stacks: Start with a slice of tomato, followed by a slice of mozzarella, then a slice of cucumber, and a basil leaf. Repeat the layers if desired to create taller stacks.
Secure each stack with a toothpick or small skewer.

Dress the Stacks:Drizzle the extra virgin olive oil over the stacks.
Season with salt and freshly ground black pepper to taste.

Serve: Arrange the mozzarella stacks on a serving platter.
Serve the balsamic dip in a small bowl alongside the stacks for dipping.
Enjoy immediately.

Tips:
For added flavor, you can marinate the mozzarella in olive oil and herbs for a few hours before assembling the stacks. Feel free to add other ingredients to the stacks, such as roasted peppers or a slice of avocado, for variety.

Make sure the balsamic dip is cool before serving to ensure the perfect consistency for dipping.

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Herbed Chicken on Creamy Buttery Polenta Recipe by CWEB

CWEB Staff

-

January 23, 2025

0

Herbed Chicken on Creamy Buttery Polenta by CWEB

Herbed Chicken on Creamy Buttery Polenta
Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients
For the Herbed Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 lemon, zest and juice
1 cup chicken broth
1 tablespoon butter
For the Creamy Buttery Polenta:

4 cups chicken broth or water
1 cup polenta (coarse cornmeal)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
4 tablespoons butter
Salt and pepper to taste
Instructions
For the Herbed Chicken:

In a small bowl, combine the olive oil, rosemary, thyme, parsley, garlic, lemon zest, and lemon juice. Season with salt and pepper.
Rub the herb mixture all over the chicken breasts. Let it marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chicken broth and butter. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly to create a sauce.
Return the chicken to the skillet, spooning the sauce over the top to coat. Keep warm.
For the Creamy Buttery Polenta:

In a medium saucepan, bring the chicken broth or water to a boil.
Slowly whisk in the polenta, reducing the heat to low. Cook, stirring frequently, until the polenta thickens and becomes creamy, about 25-30 minutes.
Stir in the heavy cream, Parmesan cheese, and butter. Season with salt and pepper to taste. Continue to cook for an additional 5 minutes, stirring occasionally, until the polenta is smooth and creamy.
To Serve:

Spoon a generous portion of the creamy buttery polenta onto each plate.
Top with the herbed chicken breasts.
Drizzle any remaining sauce from the skillet over the chicken and polenta.
Garnish with additional chopped fresh herbs if desired.
Enjoy your delicious Herbed Chicken on Creamy Buttery Polenta!

This recipe combines the rich flavors of herbed chicken with the comforting texture of creamy polenta, making for a delightful and satisfying meal.

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Stuffed Grilled Trout Recipe by CWEB

CWEB Staff

-

August 18, 2024

0

Stuffed Grilled Trout Recipe
Ingredients:

4 whole trout, cleaned and gutted
2 lemons, thinly sliced
4 cloves garlic, minced
1 bunch fresh parsley, chopped
1 bunch fresh dill, chopped
1 bunch fresh thyme
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Salt and pepper to taste
Lemon wedges for serving
Instructions:

Prepare the Trout:

Rinse the trout under cold water and pat them dry with paper towels. Season the inside and outside of the fish with salt and pepper.
Make the Stuffing:

In a medium bowl, combine the breadcrumbs, minced garlic, chopped parsley, chopped dill, grated Parmesan cheese, and olive oil. Mix well until the stuffing is well incorporated.
Stuff the Trout:

Gently open the cavity of each trout and stuff with an even amount of the breadcrumb mixture. Place 2-3 lemon slices inside each fish along with a sprig of thyme.
Preheat the Grill:

Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
Grill the Trout:

Place the stuffed trout on the preheated grill. Cook for about 6-8 minutes on each side, or until the fish is opaque and flakes easily with a fork. Use a wide spatula to carefully flip the trout halfway through cooking.
Serve:

Once the trout is cooked, remove it from the grill and let it rest for a few minutes. Serve with additional lemon wedges on the side.
Tips:

If you prefer, you can wrap the stuffed trout in aluminum foil before grilling to help keep the stuffing in place and prevent the fish from sticking to the grill.
Serve with a side of grilled vegetables or a fresh salad for a complete meal.

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Almond Flour Pancakes Recipe by CWEB

CWEB Staff

-

August 18, 2024

0

Almond Flour Pancakes Recipe by CWEB

Ingredients:
1 cup almond flour
2 large eggs
1/4 cup almond milk (or any milk of your choice)
1 tbsp honey or maple syrup (optional for sweetness)
1 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp salt
1 tbsp coconut oil or butter (for cooking)
Instructions:
Prepare the Batter:

In a medium bowl, whisk together the eggs, almond milk, honey (if using), and vanilla extract until well combined.

In a separate bowl, mix the almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter.

Preheat the Pan:

Heat a non-stick skillet or griddle over medium heat.
Add a small amount of coconut oil or butter to the skillet and allow it to melt.

Cook the Pancakes:

Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.

Carefully flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.

Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve:

Serve the pancakes warm with your favorite toppings such as fresh berries, sliced bananas, nuts, syrup, or a dollop of yogurt.

Enjoy your delicious and healthy almond flour pancakes

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CWEB NEWS

Dairy-free Green Tea (Matcha) ice cream recipe by CWEB

Dairy-Free Matcha Ice Cream

Step-by-Step Instructions

CWEB News Pro Tips:

Dairy-Free White Cheese Pizza with Cauliflower Gluten-Free Crust Recipe by CWEB

Why This Recipe Stands Out

Ingredients

Step-by-Step Instructions

Pro Tips from CWEB News

Final Thoughts

Dairy-Free Carrot Cake Recipe by CWEB

Ingredients

Instructions

Tips from CWEB News

Dairy-Free Cheesecake with Blueberry Swirl Recipe by CWEB

Vermicelli Pasta with Asiago Cheese (Using Light Cream) Recipe by CWEB

Veggie Pizza with Tomatoes Recipe by CWEB

Mozzarella Stack with Balsamic Dip Recipe by CWEB

Herbed Chicken on Creamy Buttery Polenta Recipe by CWEB

Stuffed Grilled Trout Recipe by CWEB

Almond Flour Pancakes Recipe by CWEB

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