CWEB

Stuffed Grilled Trout Recipe by CWEB

CWEB Staff

-

August 18, 2024

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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Thai-Style Peas and Carrot Vegetable Soup with Jasmine Rice Recipe by CWEB

CWEB Staff

-

July 27, 2024

0

Thai-Style Peas and Carrot Vegetable Soup with Jasmine Rice
Ingredients:

For the Soup:
1 cup peas (fresh or frozen)
2 large carrots, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon Thai red curry paste
1 can (14 oz) coconut milk
4 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon fish sauce (optional for added umami)
1 teaspoon sugar
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions:

Jasmine Rice:
Rinse the Rice:

Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Cook the Rice:

In a medium saucepan, combine the rinsed jasmine rice, 2 cups of water, and a pinch of salt.
Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork before serving.
Thai-Style Peas and Carrot Vegetable Soup:
Prepare the Base:

In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion, minced garlic, and minced ginger. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
Add the Curry Paste:

Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the paste to release its flavors.
Incorporate the Vegetables:

Add the diced carrots and peas to the pot. Stir well to coat the vegetables with the curry mixture.
Simmer the Soup:

Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and let it simmer for about 10-12 minutes, or until the carrots are tender.
Add Coconut Milk and Seasonings:

Stir in the coconut milk, soy sauce, fish sauce (if using), and sugar. Let the soup simmer for another 5 minutes.
Season with salt and pepper to taste.
Finish and Serve:

Remove the soup from heat. Ladle the soup into bowls and top with fresh cilantro.
Serve hot with a side of jasmine rice and lime wedges for squeezing over the soup.
Tips:
Adjust the amount of Thai red curry paste to your preferred level of spiciness.
For a heartier version, you can add tofu or shredded chicken to the soup.
Fresh lime juice adds a lovely tang and brightens the flavors of the soup.

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Mouth-Watering Thai-Style Seabass

Lemon Cake Bars with Raspberry Sauce and Whipped Cream Recipe by CWEB

CWEB Staff

-

July 26, 2024

0

Lemon Cake Bars with Raspberry Sauce and Whipped Cream
Ingredients
For the Lemon Cake Bars:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/2 cup freshly squeezed lemon juice (from about 2 lemons)
1/2 teaspoon baking powder
1 teaspoon vanilla extract
For the Raspberry Sauce:

1 1/2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For the Whipped Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Lemon Cake Bars:

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, sugar, and salt.
Add the melted butter to the dry ingredients and stir until combined.
Press the mixture evenly into the bottom of the prepared baking pan. Use your fingers or the back of a spoon to press it down firmly.
Bake the crust for about 10-12 minutes, or until it’s lightly golden.
Lemon Filling:

In a large bowl, whisk together the eggs, lemon zest, lemon juice, sugar, baking powder, and vanilla extract until smooth and well combined.
Pour the lemon mixture over the pre-baked crust.
Bake for an additional 20-25 minutes, or until the filling is set and only slightly jiggly in the center.
Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before cutting into squares.
Raspberry Sauce:

In a small saucepan, combine the raspberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to thicken, about 5-7 minutes.
If you prefer a thicker sauce, add the cornstarch mixture and cook for an additional 1-2 minutes, until the sauce thickens to your liking.
Remove from heat and let cool. Optionally, strain the sauce through a fine-mesh sieve to remove seeds.
Whipped Cream:

In a large, chilled mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
Assembly:

Cut the lemon cake into bars and place them on serving plates.
Drizzle raspberry sauce over each bar.
Top with a dollop of whipped cream.
Garnish with fresh raspberries and lemon zest, if desired.
Enjoy your delightful lemon cake bars with raspberry sauce and whipped cream

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Filet Steak with Grilled Vegetables Recipe by CWEB

CWEB Staff

-

July 21, 2024

0

Filet Steak with Grilled Vegetables Recipe by CWEB

Ingredients
For the Filet Steak:
2 filet mignon steaks (about 6-8 oz each)
Salt and freshly ground black pepper
2 tbsp olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary
2 tbsp unsalted butter
For the Grilled Vegetables:
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red onion, cut into wedges
8 oz asparagus, trimmed
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)
1 tbsp balsamic vinegar (optional)
Instructions
Preparing the Filet Steak:
Season the Steaks:

Take the steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature.

Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

Sear the Steaks:

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp of olive oil.
When the oil is hot and shimmering, add the steaks to the pan.
Sear for 2-3 minutes on each side until a golden-brown crust forms.
Add Aromatics and Butter:

Reduce the heat to medium. Add the minced garlic, rosemary sprigs, and butter to the pan.
Once the butter melts, tilt the pan and spoon the melted butter and garlic over the steaks. Continue basting for about 1-2 minutes.
Finish Cooking:

For medium-rare, cook the steaks for about 3-4 minutes per side, depending on thickness. Adjust cooking time for your desired level of doneness.
Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Rest the Steaks:

Remove the steaks from the pan and let them rest on a plate for 5-10 minutes before serving. This allows the juices to redistribute.
Preparing the Grilled Vegetables:
Preheat the Grill:

Preheat your grill to medium-high heat.

Season the Vegetables:

In a large bowl, toss the bell peppers, zucchini, yellow squash, red onion, and asparagus with 2 tbsp of olive oil.
Season with salt, freshly ground black pepper, and dried Italian herbs. Add balsamic vinegar if desired for extra flavor.
Grill the Vegetables:

Place the vegetables on the grill. Grill the bell peppers, zucchini, yellow squash, and red onion for about 3-4 minutes per side, or until tender and slightly charred.
Grill the asparagus for about 2-3 minutes per side, until tender and slightly charred.
Serve:

Arrange the grilled vegetables on a serving platter. Drizzle with extra olive oil or balsamic vinegar if desired.

Serving:
Serve the filet steak alongside the grilled vegetables. Garnish with additional fresh rosemary if desired. Enjoy your delicious meal.

Tips:
For extra flavor, marinate the vegetables in olive oil, balsamic vinegar, garlic, and herbs for 30 minutes before grilling.

Use a meat thermometer to ensure precise doneness for your steaks.
Resting the steak is crucial for retaining its juices and flavor.

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Three Layer Frozen Yogurt Cake with Berries Recipe by CWEB

CWEB Staff

-

July 20, 2024

0

Three Layer Frozen Yogurt Cake with Berries

Ingredients:
For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Yogurt Layers:

2 cups plain Greek yogurt
2 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
½ cup honey or maple syrup, divided
1 tsp vanilla extract
Food coloring (optional, for vibrant layers)
For the Berry Compote:

1 cup mixed berries (strawberries, blueberries, raspberries), fresh or frozen
2 tbsp honey or maple syrup
1 tsp lemon juice
For Decoration:

Fresh berries
Mint leaves (optional)
Instructions:
1. Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs and sugar.
Add the melted butter and mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Freeze the crust for at least 15 minutes to set.
2. Make the Yogurt Layers:

Divide the Greek yogurt into three equal parts (about 2/3 cup each) in separate bowls.
In the first bowl, add 1/3 of the honey or maple syrup and 1/3 of the vanilla extract, mix well. This will be the base layer.
For the second bowl, blend 1/3 of the yogurt with 1/2 cup of mixed berries and another 1/3 of the honey or maple syrup. Blend until smooth. Add food coloring if desired.
For the third bowl, blend the remaining yogurt with the rest of the berries and honey or maple syrup. Blend until smooth. Add food coloring if desired.
3. Assemble the Cake:

Pour the plain yogurt mixture over the prepared crust and spread evenly. Freeze for 30 minutes or until firm.
Once the first layer is set, pour the second berry yogurt mixture over it and spread evenly. Freeze for another 30 minutes or until firm.
Finally, pour the third berry yogurt mixture over the second layer and spread evenly. Freeze for at least 2 hours or until completely firm.
4. Prepare the Berry Compote:

In a small saucepan, combine the mixed berries, honey or maple syrup, and lemon juice.
Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens (about 10 minutes).
Let the compote cool completely.
5. Serve the Cake:

Before serving, remove the cake from the springform pan and transfer it to a serving platter.
Pour the cooled berry compote over the top of the cake.
Decorate with fresh berries and mint leaves if desired.
Slice and serve immediately. Enjoy your refreshing three-layer frozen yogurt cake with berries!

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Delicious recipe for Summer Shrimp Salad with Glass Noodles

CWEB Staff

-

July 19, 2024

0

Delicious recipe for Summer Shrimp Salad with Glass Noodles

Ingredients:
200g glass noodles (also known as cellophane noodles or mung bean noodles)
250g shrimp, peeled and deveined
1 cucumber, thinly sliced
1 carrot, julienned or thinly sliced
1 red bell pepper, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3-4 spring onions, thinly sliced
1/4 cup chopped roasted peanuts (optional, for garnish)
Lime wedges, for serving
For the dressing:
3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 garlic clove, minced
1 red chili, seeded and finely chopped (adjust according to your spice preference)
1 tablespoon sesame oil
Salt and pepper to taste
Instructions:
Prepare the Glass Noodles:

Cook the glass noodles according to package instructions. Usually, you just need to soak them in hot water for about 5-7 minutes until they are soft and transparent. Drain and rinse them under cold water to stop the cooking process. Set aside.
Cook the Shrimp:

In a pot of boiling water, cook the shrimp for about 2-3 minutes until they turn pink and opaque. Drain and rinse under cold water to cool them down quickly. Set aside.
Make the Dressing:

In a small bowl, whisk together soy sauce, fish sauce, lime juice, rice vinegar, brown sugar, minced garlic, chopped red chili, sesame oil, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:

In a large mixing bowl, combine the cooked glass noodles, cooked shrimp, cucumber slices, julienned carrot, sliced red bell pepper, chopped cilantro, chopped mint leaves, and sliced spring onions.

Add the Dressing:

Pour the dressing over the salad ingredients and toss gently until everything is well coated with the dressing.

Chill and Serve:

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, garnish with chopped roasted peanuts (if using) and lime wedges on the side.
Enjoy:

Serve chilled as a refreshing summer salad, perfect for a light lunch or dinner.
This Summer Shrimp Salad with Glass Noodles is packed with fresh flavors and textures, making it a delightful dish for warm weather. Adjust the ingredients and seasonings according to your taste preferences, and enjoy.

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Open-Faced Cold Avocado and Egg on Whole Grain Bread Recipe by CWEB

CWEB Staff

-

July 10, 2024

0

Open-Faced Cold Avocado and Egg on Whole Grain Bread
Ingredients:
2 slices of whole grain bread
1 ripe avocado
2 hard-boiled eggs
1 tablespoon lemon juice
Salt and pepper to taste
A pinch of red pepper flakes (optional)
Fresh herbs (such as cilantro, parsley, or chives) for garnish
A drizzle of olive oil (optional)

Instructions:
Prepare the Eggs:

Hard boil the eggs by placing them in a pot and covering them with cold water. Bring to a boil, then reduce the heat and simmer for 9-12 minutes. Once done, transfer the eggs to a bowl of ice water to cool. Peel and slice the eggs. Poaching eggs is also an option hollandaise style.

Prepare the Avocado:

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice, salt, and pepper. Mash the avocado with a fork until smooth but slightly chunky.
Toast the Bread:

Toast the slices of whole grain bread until they are golden brown and crispy.
Assemble the Open-Faced Sandwich:

Spread the mashed avocado evenly over the toasted bread slices.
Arrange the sliced hard-boiled eggs on top of the avocado spread.
Garnish:

Sprinkle a pinch of red pepper flakes over the eggs for a bit of heat (optional).
Add fresh herbs on top for an extra burst of flavor and color.
Drizzle a small amount of olive oil over everything if desired.
Serve:

Serve immediately and enjoy your nutritious and delicious open-faced avocado and egg sandwich!

Feel free to customize the recipe by adding your favorite toppings like cherry tomatoes, cucumber slices, or a sprinkle of feta cheese.

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Chicken and Ravioli Homemade Recipe by CWEB

CWEB Staff

-

July 7, 2024

0

Ingredients:
For the pasta dough:

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
Pinch of salt
For the filling:

1 cup cooked chicken, finely chopped or shredded
1 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/4 cup ricotta cheese
1 garlic clove, minced
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
For assembling and serving:

Flour for dusting
Semolina flour (optional, for dusting)
For sauce (optional):

Your favorite marinara sauce or Alfredo sauce
Instructions:
Step 1: Make the pasta dough:

On a clean work surface, mound the flour and create a well in the center.
Crack the eggs into the well, add olive oil and a pinch of salt.
Gradually incorporate the flour into the eggs using a fork or your fingers until a dough forms.
Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
Step 2: Prepare the filling:

In a bowl, combine the cooked chicken, mozzarella, Parmesan, ricotta, minced garlic, chopped parsley, salt, and pepper. Mix well until evenly combined. Adjust seasoning to taste.
Step 3: Roll out the pasta dough:

Divide the rested dough into smaller portions.
Flatten one portion and pass it through a pasta machine or roll it out with a rolling pin until very thin (about 1-2 mm thick). Dust with flour as needed to prevent sticking.
Step 4: Assemble the ravioli:

Place small mounds of filling (about 1 teaspoon each) on the rolled-out dough, leaving enough space between each mound.
Brush a little water around each mound of filling to help seal the ravioli.
Place another rolled-out sheet of pasta dough on top. Press down gently around each mound of filling to remove air pockets and seal the edges.
Use a ravioli cutter or a sharp knife to cut out individual ravioli squares or circles.
Step 5: Cook and serve:

Bring a large pot of salted water to a boil.
Carefully drop the ravioli into the boiling water. Cook for about 3-4 minutes or until they float to the surface and are cooked through.
Remove the ravioli with a slotted spoon and serve immediately with your favorite sauce (marinara or Alfredo) and additional grated Parmesan cheese if desired.
Enjoy your homemade chicken and mozzarella ravioli

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Delicious Pizza with Roma Tomatoes and Jalapeno Peppers Recipe by CWEB

CWEB Staff

-

July 6, 2024

0

Sure, here’s a recipe for a delicious pizza with roma tomatoes and jalapeno peppers:

Ingredients:

For the pizza dough:

1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water (110°F)
3 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
1 tsp sugar
For the toppings:

1/2 cup pizza sauce or marinara sauce
2-3 roma tomatoes, thinly sliced
1 cup shredded mozzarella cheese
1 jalapeno pepper, thinly sliced (seeds removed for less heat if desired)
Fresh basil leaves, torn (optional)
Salt and pepper to taste
Instructions:

Prepare the dough:

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Stir the mixture until a soft dough forms. If too sticky, add a bit more flour.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Preheat the oven:

Preheat your oven to 475°F (245°C) or as high as it can go, with a pizza stone if available.
Roll out the dough:

Punch down the dough and divide it into two portions for thinner crust pizzas or leave it whole for a thicker crust. On a floured surface, roll out the dough into your desired pizza shape and thickness.

Assemble the pizza:

Transfer the rolled-out dough to a pizza peel or baking sheet lined with parchment paper.
Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the sauce.
Arrange the sliced roma tomatoes and jalapeno peppers over the cheese.
Season with salt and pepper to taste.

Bake the pizza:

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Finish and serve: Remove the pizza from the oven and let it cool slightly before slicing.
Serve hot and enjoy your homemade roma tomato and jalapeno pizza.

Feel free to adjust the toppings and cheese quantities based on your preferences. Enjoy your homemade pizza.

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CWEB NEWS

Stuffed Grilled Trout Recipe by CWEB

Almond Flour Pancakes Recipe by CWEB

Thai-Style Peas and Carrot Vegetable Soup with Jasmine Rice Recipe by CWEB

Lemon Cake Bars with Raspberry Sauce and Whipped Cream Recipe by CWEB

Filet Steak with Grilled Vegetables Recipe by CWEB

Three Layer Frozen Yogurt Cake with Berries Recipe by CWEB

Delicious recipe for Summer Shrimp Salad with Glass Noodles

Open-Faced Cold Avocado and Egg on Whole Grain Bread Recipe by CWEB

Chicken and Ravioli Homemade Recipe by CWEB

Delicious Pizza with Roma Tomatoes and Jalapeno Peppers Recipe by CWEB

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