Page 6 – CWEB

Tasty Polenta Cake Recipe by CWEB

CWEB Staff

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April 30, 2024

0

Tasty Polenta Cake Recipe by CWEB

Serve this dish with a salad or a side with braised beef for dinner or a hearty lunch.

Ingredients:
1 cup fine or medium grind cornmeal (polenta)
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3 large eggs at room temperature
1 cup buttermilk at room temperature
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
1/2 cup finely ground almonds (optional for added texture)
For the Syrup (optional):
1/2 cup honey
1/4 cup water
1 teaspoon lemon juice

Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. If using, add the lemon zest and ground almonds.

Cream Butter and Sugar: In another bowl or using a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Alternate Mixing: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
Pour Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake: Place the cake pan in the preheated oven and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.

Make Syrup (Optional): While the cake is baking, if desired, prepare the syrup by combining the honey, water, and lemon juice in a small saucepan. Heat over low heat until the honey is dissolved, then remove from heat and set aside.

Cool: Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Optional Glazing: If using the syrup, poke holes in the top of the cake with a toothpick and slowly drizzle the syrup over the cake, allowing it to soak in.

Serve: Once cooled and optionally glazed, slice the polenta cake and serve. If desired, enjoy it with a dollop of whipped cream, a sprinkle of powdered sugar, or fresh berries.
Storage: Any leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

Enjoy!
This Tasty Polenta Cake is a delightful treat with its unique texture and sweet flavor. Perfect for any occasion, it will impress your family and friends.

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Delicious Healthy Gluten-Free Brussels Sprouts and Potato Casserole Recipe by CWEB

CWEB Staff

-

April 27, 2024

0

Delicious Healthy Gluten-Free Brussels Sprouts and Potato Casserole Recipe by CWEB

Recipe for a delicious healthy Gluten-Free Brussels Sprouts and Potato Casserole:

Ingredients:

– 1 lb Brussels sprouts, trimmed and halved
– 1 ½ lbs potatoes, peeled and sliced thinly
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup gluten-free vegetable broth
– 1 cup gluten-free breadcrumbs
– ½ cup grated Parmesan cheese (make sure it’s gluten-free if needed)
– ½ cup shredded cheddar cheese (make sure it’s gluten-free if needed)
– ½ cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray and set aside.

2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent.

3. Add the Brussels sprouts to the skillet and cook for about 5-7 minutes until they soften slightly. Season with salt and pepper to taste.

4. In a separate pot, boil the sliced potatoes in salted water for about 5 minutes until they are slightly tender. Drain and set aside.

5. In a small saucepan, heat the vegetable broth and heavy cream over medium heat until warmed through.

6. Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the Brussels sprouts mixture, then sprinkle half of the grated Parmesan and shredded cheddar cheese over the Brussels sprouts.

7. Repeat the layers with the remaining potatoes, Brussels sprouts mixture and cheese.

8. Pour the warm vegetable broth and cream mixture evenly over the casserole.

9. mix the gluten-free breadcrumbs with a tablespoon of olive oil in a small bowl. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

10. Cover the baking dish with aluminum foil and bake in the oven for 25-30 minutes.

11. Remove the foil and bake for 10-15 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

12. Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Enjoy your delicious Gluten-Free Brussels Sprouts and Potato Casserole!

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Veggie Guacamole Burger paired with Sweet Potato Fries Recipe by CWEB

CWEB Staff

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April 25, 2024

0

Veggie Guacamole Burger paired with Sweet Potato Fries:

Veggie Guacamole Burger:
Ingredients:
1 can (15 oz) black beans, drained and rinsed
1/2 cup bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper (any color)
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 tablespoon olive oil
4 whole grain burger buns
Lettuce leaves
Sliced tomatoes
Sliced red onions
Guacamole (store-bought or homemade)
Instructions:
Preheat your grill or grill pan to medium-high heat.
In a large mixing bowl, mash the black beans using a fork or potato masher until mostly smooth.
Add bread crumbs, chopped onion, bell pepper, minced garlic, cumin, chili powder, salt, and pepper to the mashed black beans. Mix until well combined.
Divide the mixture into four equal portions and shape each into a burger patty.
Brush each burger patty with olive oil to prevent sticking to the grill.
Grill the burger patties on each side for 4-5 minutes, or until heated through and grill marks appear.

While the burgers cook, lightly toast the burger buns on the grill.
Assemble the burgers by placing lettuce leaves and sliced tomatoes on the bottom half of each burger bun. Then, place a grilled veggie burger patty on top, followed by sliced red onions and a generous dollop of guacamole. Top with the other half of the burger bun.
Sweet Potato Fries:
Ingredients:
2 large sweet potatoes, peeled and cut into fries
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Instructions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the sweet potato fries in a large bowl with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Spread the seasoned sweet potato fries in a single layer on the prepared baking sheet, ensuring they’re not overcrowded.
Bake in the oven for 20-25 minutes, flipping halfway through or until the fries are crispy and golden brown.
Once done, remove the sweet potato fries from the oven and let them cool for a few minutes before serving.
Serve the Veggie Guacamole Burgers with the Sweet Potato Fries on the side, and enjoy your delicious and wholesome meal!

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Thai Seafood Soup Recipe by CWEB

CWEB Staff

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April 24, 2024

0

Thai Seafood Soup

This healthy and hearty dish makes a great lunch or dinner. Enjoy it with Thai iced tea to revel in the flavors of the spices.

Ingredients:
500g mixed seafood (shrimp, squid, mussels, etc.), cleaned and deveined
4 cups seafood or chicken broth
1 can (14 oz) coconut milk
2 tablespoons Thai red curry paste
2 cloves garlic, minced
1 tablespoon ginger, grated
2 stalks lemongrass, bruised and cut into 2-inch pieces
3 kaffir lime leaves
1 red chili, sliced (adjust to taste)
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro leaves for garnish
Sliced green onions for garnish
Sliced red chili for garnish (optional)
Cooked rice or noodles for serving
Instructions:
Prepare the Seafood:
Rinse the seafood under cold water and pat dry with paper towels. If using whole shrimp, remove the shells and devein. Cut the squid into rings.

Prepare the Broth:
In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic, grated ginger, and sauté for about a minute until fragrant.
Stir in the Thai red curry paste and cook for another minute.
Pour in the seafood or chicken broth and coconut milk. Stir well to combine.
Add lemongrass, kaffir lime leaves, and sliced red chili. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
Add the Seafood:
Once the broth has simmered and is fragrant, add the mixed seafood to the pot.
Cook for 3-5 minutes or until the seafood is cooked through. Be careful not to overcook the seafood as it can become tough.
Stir in fish sauce, soy sauce, brown sugar, and lime juice. Taste the soup and adjust the seasoning with salt and pepper if needed.
Serve:
Ladle the hot Thai seafood soup into bowls.
Garnish with fresh cilantro leaves, sliced green onions, and additional sliced red chili if desired.
Serve hot with cooked rice or noodles on the side.
Enjoy your homemade Thai seafood soup with its rich, flavorful broth and tender seafood

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Fish in lemon cream sauce recipe by CWEB

CWEB Staff

-

April 23, 2024

0

Fish in lemon cream sauce recipe:

Ingredients:

4 fish fillets (such as tilapia, cod, or halibut)
Salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Instructions:

Season both sides of the fish fillet with salt and pepper to taste.
In a large skillet, heat olive oil over medium heat.
Once the oil is hot, add the fish fillets to the skillet. Cook for 3-4 minutes on each side or until the fish is cooked and quickly flakes with a fork. Remove the fish from the skillet and set aside.

Add minced garlic and sauté for about 1 minute in the same skillet or until fragrant.
Pour in the heavy cream, lemon zest, and lemon juice. Stir well to combine.
Allow the sauce to simmer for 2-3 minutes or until it thickens slightly.
Return the cooked fish fillets to the skillet, spooning the lemon cream sauce over the top.

Cook for 1-2 minutes, allowing the fish to soak up some of the sauce.
Sprinkle chopped parsley over the fish and sauce just before serving.
Serve the fish with the lemon cream sauce spooned over the top. You can serve it with your sides, such as steamed vegetables, rice, or crusty bread.

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Pork Roast Wellington Recipe by CWEB

CWEB Staff

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April 22, 2024

0

Pork Roast Wellington is a decadent and visually stunning dish that combines tender pork, savory prosciutto, flavorful mushroom duxelles, and flaky puff pastry, creating an impressive culinary masterpiece. With its elegant presentation and rich, complex flavors, It is sure to leave your guests amazed and satisfied, making any gathering a memorable occasion.

Pork Roast Wellington

Ingredients:

1 pork tenderloin (about 1 to 1.5 pounds)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons Dijon mustard
8 slices of prosciutto
1 sheet of puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup mushrooms, finely chopped
2 tablespoons chopped fresh parsley
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
Flour (for dusting)
Instructions:

Preheat your oven to 400°F (200°C).

Season the pork tenderloin with salt and pepper—heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool slightly.

Brush the seared pork tenderloin with Dijon mustard.

Lay out a sheet of plastic wrap on a clean surface. Arrange the slices of prosciutto slightly overlapping each other to form a rectangle large enough to wrap the pork tenderloin.

Place the mustard-coated pork tenderloin on top of the prosciutto. Use the plastic wrap to help roll the prosciutto around the pork, forming a tight cylinder. Twist the ends of the plastic wrap to secure the prosciutto-wrapped pork. Please place it in the refrigerator while you prepare the mushroom duxelles and puff pastry.

Melt the butter over medium heat in the same skillet used to sear the pork. Add the chopped shallot and garlic, cooking until softened, about 2 minutes. Add the chopped mushrooms and cook until they release their moisture and become tender, about 5-7 minutes—season with salt and pepper to taste. Stir in the chopped parsley, breadcrumbs, and grated Parmesan cheese. Cook for another 2 minutes, then remove from heat and let it cool slightly.

On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely encase the pork tenderloin.

Remove the plastic wrap from the prosciutto-wrapped pork tenderloin. Please place it in the center of the puff pastry.

Spoon the mushroom duxelles mixture evenly over the top of the pork tenderloin.

Carefully fold the puff pastry over the pork, sealing the edges. Trim any excess pastry and crimp the edges to seal tightly.

Place the Pork Wellington seam on a baking sheet lined with parchment paper. Brush the pastry with beaten egg wash.

Using a sharp knife, make a few slits on the top of the pastry to allow steam to escape.

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the pork reaches an internal temperature of 145°F (63°C).

Remove from the oven and let it rest for 5-10 minutes before slicing.

Serve slices of Pork Wellington with your favorite sides and enjoy

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Decadent Chocolate Soufflé Cake with Mixed Berries on Top and a Grenache Crust Recipe by CWEB

CWEB Staff

-

April 22, 2024

0

Decadent Chocolate Soufflé Cake with Mixed Berries on Top and a Grenache Crust:

Ingredients:

For the Chocolate Soufflé Cake:

200g dark chocolate (at least 70% cocoa), chopped
150g unsalted butter
4 large eggs, separated
150g granulated sugar
1 teaspoon vanilla extract
50g all-purpose flour
Pinch of salt

For the Mixed Berry Topping:

1 cup mixed berries (such as strawberries, raspberries, blueberries, and blackberries)
2 tablespoons granulated sugar
1 tablespoon lemon juice

For the Grenache Crust:

100g dark chocolate (at least 70% cocoa), chopped
50g unsalted butter
1/4 cup granulated sugar
1/4 cup all-purpose flour

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Prepare the Chocolate Soufflé Cake batter:
- In a heatproof bowl, melt the chopped chocolate and butter together over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Stir in the vanilla extract.
- Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring until well combined.
- Sift in the flour and salt, then gently fold until just combined.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture in two additions until no streaks remain.
Make the Grenache Crust:
- In a small saucepan, melt the chopped chocolate and butter over low heat, stirring until smooth.
- Remove from heat and stir in the granulated sugar and flour until well combined.
Assemble the Cake:
- Pour half of the chocolate soufflé cake batter into the prepared cake pan, spreading it evenly.
- Carefully spoon the grenache crust mixture over the batter, spreading it out to cover the surface.
- Pour the remaining cake batter over the grenache crust layer, smoothing the top with a spatula.
Bake the Cake:
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Mixed Berry Topping:
- In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries are soft and the sugar has dissolved, about 5-7 minutes. Remove from heat and let it cool slightly.
Assemble the Cake:
- Once the cake has cooled, arrange the mixed berries on top of the cake.
- Optionally, dust the cake with powdered sugar before serving for a decorative touch.
Serve and Enjoy:
- Slice the chocolate soufflé cake with mixed berries on top and serve it either warm or at room temperature.
- Enjoy the rich chocolate flavor, creamy texture of the soufflé cake, and the burst of freshness from the mixed berries on top!

This chocolate soufflé cake with mixed berries and grenache crust makes for a stunning and indulgent dessert perfect for any special occasion or gathering.

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Crispy Potatoe Casserole Recipe by CWEB

CWEB Staff

-

April 21, 2024

0

Crispy Potato Casserole Recipe
Ingredients:
6 large potatoes, peeled and thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup melted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.

In a large mixing bowl, combine the sliced potatoes, onion, minced garlic, shredded cheddar cheese, sour cream, melted butter, salt, pepper, paprika, and dried thyme. Toss everything together until the potatoes are evenly coated with the seasoning mixture.

Transfer the potato mixture into the prepared baking dish, spreading it out evenly.

In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture over the top of the potato mixture in the baking dish.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.

Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Serve the crispy potato casserole hot as a delicious side dish or even as a main course. Enjoy!

This crispy potato casserole is sure to be a hit at any gathering or family dinner. It’s creamy, cheesy, and packed with flavor

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Delicious gluten-free quiche with a sweet potato crust recipe by CWEB

CWEB Staff

-

April 17, 2024

0

Delicious gluten-free quiche with a sweet potato crust:

Sweet Potato Crust Quiche
Ingredients:
For the crust:

2 medium sweet potatoes, peeled and grated
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the filling:

6 large eggs
1/2 cup milk (or non-dairy alternative)
1 cup shredded cheese (cheddar, Swiss, or your choice)
1 cup diced vegetables (spinach, bell peppers, onions, mushrooms, etc.)
Salt and pepper to taste
Optional: cooked bacon, ham, or sausage
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with cooking spray or olive oil.

2. Prepare Sweet Potato Crust:
Mix the grated sweet potatoes, olive oil, salt, and pepper in a large bowl until well combined.
Press the sweet potato mixture into the greased pie dish, covering the bottom and sides evenly to form the crust.
3. Bake the Crust:
Bake the sweet potato crust in the oven for 15-20 minutes or until the edges are slightly crispy.
4. Prepare Filling:
While the crust is baking, prepare the filling. Whisk the eggs and milk together in a separate bowl until well combined—season with salt and pepper.
Stir in the shredded cheese and diced vegetables. If adding meat, mix it in as well.
5. Assemble Quiche:
Once the crust is done baking, please remove it from the oven and reduce the temperature to 350°F (175°C).

Pour the filling mixture into the pre-baked sweet potato crust, spreading it out evenly.
6. Bake Quiche:
Place the quiche back in the oven and bake for 30-35 minutes until the filling is set and the top is golden brown.
If the crust edges start to brown too quickly, you can cover them with foil halfway through baking.
7. Serve:
Once the quiche is done baking, please remove it from the oven and let it cool for a few minutes before slicing.
Serve warm and enjoy!
You can customize this recipe with your favorite vegetables, cheeses, or meats. Then, enjoy your gluten-free sweet potato crust quiche.

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A Dinner Classic Chicken Pot Pie Recipe by CWEB

CWEB Staff

-

April 16, 2024

0

Classic Chicken Pot Pie

Ingredients:

2 pre-made pie crusts (store-bought or homemade)
2 cups cooked chicken, diced or shredded
1 cup diced carrots
1 cup diced potatoes
1 cup frozen peas
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk or cream
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Vegetables: Melt the butter in a large skillet or saucepan over medium heat. Add the diced onions, carrots, and potatoes. Sauté until the vegetables are tender, about 8-10 minutes. Add minced garlic and cook for another minute.

Make the Sauce: Sprinkle the flour over the vegetables and stir until well combined. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken broth and milk or cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens about 5-7 minutes. Stir in dried thyme, dried parsley, salt, and pepper.

Combine Ingredients: Add the cooked chicken and frozen peas to the sauce mixture. Stir until everything is evenly coated in the sauce. Taste and adjust seasoning if needed.

Assemble the Pie: Line a pie dish with one of the pre-made pie crusts. Pour the chicken and vegetable filling into the crust. Place the second pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.

Bake: Place the pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Serve: Let the pot pie cool briefly before slicing and serving. Enjoy your classic chicken pot pie!

This recipe is perfect for a cozy family dinner or sharing with friends. Feel free to customize it with your favorite herbs or additional vegetables to suit your taste.

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CWEB NEWS

Tasty Polenta Cake Recipe by CWEB

Delicious Healthy Gluten-Free Brussels Sprouts and Potato Casserole Recipe by CWEB

Veggie Guacamole Burger paired with Sweet Potato Fries Recipe by CWEB

Thai Seafood Soup Recipe by CWEB

Fish in lemon cream sauce recipe by CWEB

Pork Roast Wellington Recipe by CWEB

Decadent Chocolate Soufflé Cake with Mixed Berries on Top and a Grenache Crust Recipe by CWEB

Crispy Potatoe Casserole Recipe by CWEB

Delicious gluten-free quiche with a sweet potato crust recipe by CWEB

A Dinner Classic Chicken Pot Pie Recipe by CWEB

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