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2 months ago

Garlic Parmesan Tortellini with Chicken and BroccoliIngredients:1 (16 oz) package cheese tortellini2 grilled chicken breasts, sliced2 cups broccoli florets, steamed1 ½ cups heavy cream1 cup grated Parmesan cheese3 garlic cloves, minced2 tbsp butterSalt and pepper, to tasteInstructions:Cook tortellini according to package instructions. Drain and set aside.In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.Stir in the heavy cream and Parmesan cheese. Cook until the sauce thickens.Add the steamed broccoli, cooked tortellini, and sliced chicken into the sauce. Stir well to coat everything.Season with salt and pepper, then serve hot. ... See MoreSee Less

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2 months ago

WOULD YOU EAT THIS PHILLY CHEESESTEAK STROMBOLI 🧀🥩Ingredients:😋😋1 lb ribeye steak, thinly sliced (or roast beef as a shortcut)1 green bell pepper, thinly sliced1 onion, thinly sliced1 cup mushrooms, sliced (optional)1 tbsp olive oilSalt and pepper to taste1 tbsp Worcestershire sauce1 lb pizza dough (store-bought or homemade)1 ½ cups shredded provolone or mozzarella cheese1 egg, beaten (for egg wash)1 tbsp sesame seeds (optional for garnish)Instructions:😋😋Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.Cook the Steak and Veggies:In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook for 3-4 minutes until browned. Remove from the skillet and set aside.In the same skillet, add the sliced onion, bell pepper, and mushrooms (if using). Cook for 5-7 minutes until softened. Season with salt, pepper, and Worcestershire sauce. Remove from heat.Roll Out the Dough:On a floured surface, roll out the pizza dough into a large rectangle, about 10x14 inches.Assemble the Stromboli:Spread the cooked steak evenly down the center of the dough, leaving a 1-inch border on all sides. Add the cooked veggies on top of the steak. Sprinkle the shredded cheese evenly over the top.Fold and Seal:Fold the sides of the dough over the filling, then fold the top and bottom edges over to seal the stromboli. Carefully transfer the stromboli to the prepared baking sheet, seam-side down.Brush with Egg Wash: Brush the top of the stromboli with the beaten egg for a golden, shiny finish. Sprinkle with sesame seeds if desired.Bake:Bake for 20-25 minutes, or until the stromboli is golden brown and the cheese is melted and bubbly.Serve:Allow the stromboli to cool for 5 minutes before slicing. Serve with marinara sauce or cheese sauce for dipping.May be an image of sub sandwich❤️❤️ ... See MoreSee Less

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2 months ago

Steak Gorgonzola Alfredo 🍝🥩Ingredients:- 8 ounces fettuccine pasta- 1 pound sirloin steak, cut into strips- 2 tablespoons olive oil- Salt and pepper to taste- 1 cup heavy cream- 1 cup Gorgonzola cheese, crumbled- 1/2 cup grated Parmesan cheese- 2 cloves garlic, minced- 1 tablespoon fresh parsley, chopped (for garnish)- Optional: red pepper flakes for added spiceInstructions:1. Cook the Fettuccine:- In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.2. Prepare the Steak:- Season the steak strips with salt and pepper.- In a large skillet, heat the olive oil over medium-high heat.- Add the steak strips and cook for about 3-4 minutes, or until browned and cooked to your desired doneness. Remove from the skillet and set aside.3. Make the Alfredo Sauce:- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.- Pour in the heavy cream and bring to a gentle simmer.- Stir in the Gorgonzola cheese and Parmesan cheese, mixing until melted and smooth. Season with salt and pepper to taste.4. Combine Pasta and Sauce:- Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly in the sauce.- Add the cooked steak strips back into the skillet and gently mix everything together.5. Serve:- Divide the Steak Gorgonzola Alfredo among plates.- Garnish with chopped parsley and, if desired, a sprinkle of red pepper flakes for extra flavor.Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4Indulge in this rich and creamy Steak Gorgonzola Alfredo, a delightful dish that’s sure to impress! 🍝🥩 ... See MoreSee Less

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2 months ago

Women in Winemaking – The Female Winemakers Making WavesIn the world of winemaking, a once male-dominated field, women are now emerging as significant players, producing some of the most celebrated wines globally. Female winemakers bring fresh perspectives, dedication, and talent to the table, creating incredible wines and innovating in the industry. From pioneering winemaking techniques to leading sustainable practices, women are leaving a lasting impact and inspiring a new generation of winemakers.Historically, winemaking has been a male-led industry due to physical labor and traditional gender roles. However, women have always contributed significantly, especially in family-run vineyards and as viticulturists. The 20th century saw more women formally entering the field, with many establishing themselves as expert enologists, vineyard managers, and winemakers. These trailblazers opened doors for others and set a precedent for excellence.Notable Female Winemakers: One example is Helen Turley, an American vintner who gained recognition for her precision and understanding of vineyard potential, producing highly sought-after wines. Lalou Bize-Leroy, from Burgundy, France, is another icon. She’s known for her devotion to biodynamic practices at Domaine Leroy, creating wines that are admired worldwide for their purity and elegance. Meanwhile, Susana Balbo from Argentina, often called the “Queen of Torrontés,” brought Argentina’s unique white wine to international acclaim.A Push for Sustainability and Diversity: Many female winemakers are leading the way in sustainable and organic practices. Their approach often includes a deep respect for the environment and a commitment to biodiversity. Elisabetta Foradori from Italy, for instance, revitalized native grape varieties and embraced organic and biodynamic principles, proving that sustainability can enhance both the health of the land and the quality of wine.The impact of women in winemaking is evident in both traditional regions like France and Italy and New World regions, including California, Argentina, and Australia. Their contributions are celebrated and becoming increasingly recognized with awards, accolades, and respect within the industry. Organizations such as Women in Wine Global Network and The Women Winemakers Network provide platforms for networking, mentorship, and recognition, further fostering growth.Inspiring the Next Generation: Female winemakers continue to inspire young women worldwide, showing that winemaking is a craft that thrives on passion and skill rather than physical strength. More young women are enrolling in oenology programs and gaining hands-on experience in vineyards, ensuring the continued influence and contributions of women in this dynamic industry.These talented women are not only crafting exceptional wines but also rewriting the narrative of winemaking. With their dedication and passion, female winemakers are making waves, proving that winemaking is as much about nurturing and intuition as it is about technique. Cheers to the women who are changing the face of the wine world! #WomenInWine #FemaleWinemakers #WinemakingWomen #WineIndustry #Winemaker #WineHistory #WomenEmpowerment #SustainableWine #WineInnovation #BiodynamicWine #WinemakingJourney #IconicWinemakers #FemalePioneers #CraftWine #OrganicWine #NewGenerationWinemakers #WineCulture #WinemakingPassion #VineyardLife #WomenWhoWine ... See MoreSee Less

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2 months ago

Crockpot Lasagna 🍲🧀Ingredients:1 lb ground beef1 onion, diced3 cloves garlic, minced1 (24 oz) jar marinara sauce1 (14.5 oz) can diced tomatoes2 teaspoons dried basil1 teaspoon dried oreganoSalt and pepper to taste12-15 lasagna noodles (uncooked)2 cups ricotta cheese1 large egg2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheeseFresh basil or parsley, chopped (for garnish, optional)Directions:Prepare the Meat Sauce:In a large skillet, cook the ground beef or sausage over medium heat until browned. Drain any excess fat.Add the diced onion and minced garlic to the skillet and cook until the onion is softened, about 3-4 minutes.Stir in the marinara sauce, diced tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 5-10 minutes. Set aside.Prepare the Ricotta Mixture:In a bowl, combine the ricotta cheese and egg. Mix until well combined. Set aside.Assemble the Lasagna:Spread a thin layer of the meat sauce on the bottom of the crockpot.Place a layer of uncooked lasagna noodles on top of the sauce (break them if needed to fit).Spread a layer of the ricotta mixture over the noodles.Sprinkle with shredded mozzarella cheese.Repeat the layers, ending with a layer of meat sauce and topping with the remaining mozzarella and Parmesan cheese.Cook the Lasagna:Cover and cook on low for 4-6 hours, or until the noodles are tender and the cheese is melted and bubbly.Serve:Let the lasagna sit for about 10 minutes before serving. Garnish with fresh basil or parsley if desired.Prep Time: 20 minutes | Cook Time: 4-6 hours | Total Time: 4 hours 20 minutes to 6 hours 20 minutes | Servings: 6-8 | Calories: Approximately 450 kcal per serving ... See MoreSee Less

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2 months ago

Chocolate Caramel Melt Cookies 🍪Get ready for gooey caramel centers wrapped in fudgy chocolate cookies loaded with chocolate chips! Perfect for that sweet craving! 🤤Ingredients½ cup + 2 tbsp unsalted butter, room temp¾ cup brown sugar¼ cup granulated sugar1 large egg1 tbsp vanilla extract1 cup all-purpose flour⅔ cup cocoa powder½ tsp baking soda½ tsp salt1 cup semisweet chocolate chips12 soft caramelsInstructionsCream Butter & Sugars: Beat butter, brown sugar, and granulated sugar until fluffy.Add Wet Ingredients: Mix in egg and vanilla until smooth.Combine Dry Ingredients: Add flour, cocoa powder, baking soda, and salt to the mixture, blending until just combined.Stir in Chips: Fold in chocolate chips.Chill Dough: Refrigerate for 2-3 hours to make the dough easier to handle.Stuff with Caramel: Roll dough into balls, flatten slightly, and place a caramel in the center. Wrap dough around it completely.Bake: Arrange on a lined baking tray, bake at 350°F (177°C) for 10-12 mins.Cool & Enjoy: Let cool slightly, then serve warm for extra gooey caramel centers!Tips for Gooey GoodnessChill dough well to avoid spreading, and enjoy warm for melted caramel delight! 🍫🍪 ... See MoreSee Less

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2 months ago

WOULD YOU EAT THIS BRATWURST WITH MUSHROOM GRAVY For the Bratwurst:4-6 bratwurst sausages1 tablespoon olive oil1/2 cup beer or water (for simmering)For the Mushroom Gravy:2 tablespoons unsalted butter1 small onion, finely diced2 cloves garlic, minced8 oz mushrooms (cremini, button, or your choice), sliced2 tablespoons all-purpose flour1 1/2 cups beef broth1/4 cup heavy cream (optional for extra richness)1 teaspoon Worcestershire sauceSalt and pepper to tasteFresh parsley, chopped (for garnish)Instructions:For the Bratwurst:Cook the bratwurst: In a large skillet, heat olive oil over medium heat. Add the bratwurst and brown on all sides, about 2-3 minutes per side. Pour in the beer or water, cover the skillet, and let the bratwurst simmer for 10-12 minutes, or until cooked through. Remove the bratwurst from the skillet and set aside.For the Mushroom Gravy:Sauté the onions and garlic: In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until softened.Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and tender.Make the gravy: Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Simmer the gravy for 3-4 minutes, until it thickens.Finish the gravy: Stir in the Worcestershire sauce and heavy cream (if using). Season with salt and pepper to taste.Serve: Return the cooked bratwurst to the skillet, spooning the mushroom gravy over the sausages. Garnish with fresh parsley and serve with mashed potatoes, noodles, or your favorite side dish.Helpful Tips:For extra flavor, you can simmer the bratwurst in beer instead of water for a traditional German twist.This dish pairs well with sauerkraut, roasted vegetables, or a side of pretzels.If you prefer a thicker gravy, let it simmer for an additional few minutes until it reaches your desired consistency.Enjoy this hearty and savory bratwurst with mushroom gravy—a perfect comfort meal with rich flavors! ... See MoreSee Less

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2 months ago

The Process of Making Ice Wine and Its UniquenessIce wine, or "Eiswein" as it’s known in Germany, is one of the wine world’s rarest and most cherished treasures, known for its intense sweetness and rich flavors. What makes ice wine truly unique is the winemaking process itself, which involves harvesting grapes at incredibly low temperatures—typically -8°C (17°F) or lower! Let's explore what makes ice wine so unique, from the frosty vineyards to the final, delicate pour.The Frosty Harvest The defining aspect of ice wine lies in the conditions required for harvesting. Unlike traditional wines, ice wine grapes stay on the vine until the first frost hits, often weeks after regular harvests have been completed. As temperatures drop below freezing, the water inside the grapes turns to ice, concentrating the sugars, acids, and flavor compounds. This natural freeze process is essential, as it creates the intense flavors and natural sweetness that ice wine is renowned for.A Brief History of Ice Wine Though many associate ice wine with Canada, Germany was actually the birthplace of this winter wonder. In 1794, German winemakers unintentionally left grapes on the vine due to an early frost. They harvested these grapes anyway, and to their surprise, the result was a sweet and flavorful wine. Since then, Germany, Canada, and other cool-climate regions have perfected this process. Canada, with its harsh winters, is now the leading producer of ice wine, particularly in Ontario’s Niagara region, where conditions are ideal.The Harvesting Process Ice wine grapes are usually harvested by hand, often in the early hours of the morning when temperatures are at their lowest. This timing ensures the grapes remain frozen solid, and the process can be grueling, with workers braving icy conditions. Once harvested, the frozen grapes are pressed immediately. Because the water within the grapes is frozen, only a small amount of intensely concentrated juice is extracted, leading to a limited yield. This low yield is why ice wine tends to be more expensive than regular wine.Fermentation and Aging The juice from ice wine grapes is so concentrated that fermentation can take months rather than weeks. Yeast works slowly with the high sugar levels, gradually developing the wine’s depth and complexity. Once fermented, ice wine is aged for several months or even years, adding to its lush, layered flavor profile. The resulting wine is characterized by rich notes of honey, apricot, peach, and tropical fruits, with a velvety sweetness that’s balanced by bright acidity.Serving Ice Wine Ice wine is best served chilled and is often enjoyed as a dessert wine, either on its own or paired with rich foods like cheeses, foie gras, or fruity desserts. Its intense flavors also make it a great companion to chocolate or caramel. For an extra treat, try using ice wine in cocktails or drizzle it over fresh fruit for an indulgent twist.Ice wine’s demanding production process and delicate nature make it a luxurious treat, perfect for special occasions. Each bottle of ice wine tells the story of the vineyard’s dedication, the magic of winter’s touch, and a winemaker’s commitment to capturing a taste of the coldest nights.#IceWine #WineLovers #DessertWine #WineMaking #Eiswein #CanadianWine #GermanWine #WinterHarvest #VineyardLife #SweetWine #WinePairing #RareWine #WineFacts #WinemakingProcess #WineTraditions #IceWineHarvest #FrozenGrapes #WineCollector #WineConnoisseur #LuxuryWine ... See MoreSee Less

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2 months ago

🌟🥣 Creamy Pierogi Chicken Soup with Rosemary Bacon Bits 🥔✨This hearty and comforting soup combines tender chicken, flavorful pierogi, and creamy broth, topped with crispy rosemary bacon bits for an irresistible finish!🛒 Ingredients:For the Soup:☑️ 1 tablespoon olive oil☑️ 1 medium onion (diced)☑️ 2 cloves garlic (minced)☑️ 2 carrots (sliced)☑️ 2 celery stalks (diced)☑️ 4 cups chicken broth☑️ 1 pound cooked chicken (shredded or diced)☑️ 1 package (16 ounces) frozen pierogi (potato and cheese or your choice)☑️ 1 cup heavy cream☑️ Salt and pepper (to taste)☑️ 1 tablespoon fresh dill (chopped, for garnish)For the Rosemary Bacon Bits:☑️ 4 slices bacon (chopped)☑️ 1 tablespoon fresh rosemary (chopped)🍳🥄 Instructions:Cook the Bacon:In a skillet over medium heat, cook the chopped bacon until crispy. Add the chopped rosemary in the last minute of cooking. Remove the bacon bits and rosemary from the skillet and set aside on a paper towel to drain.Sauté the Vegetables:In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.Add Chicken and Broth:Pour in the chicken broth and bring to a simmer. Add the shredded chicken and frozen pierogi to the pot. Cook until the pierogi are heated through, about 5-7 minutes.Stir in Cream:Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to heat through.Serve:Ladle the soup into bowls and top with crispy rosemary bacon bits. Garnish with fresh dill for added flavor. Enjoy your creamy pierogi chicken soup!⏱️ Time & Servings:⏰ Prep time: 10 minutes🍽️ Cook time: 20 minutes🍽️ Servings: 6🌟 Nutrition Facts (per serving):☑️ Calories: Approximately 400☑️ Total fat: 25g☑️ Sugars: 2g☑️ Carbs: 30g☑️ Protein: 18g ... See MoreSee Less

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2 months ago

Pan-Seared Steaks with Mustard and Mushroom Sauce😋Ingredients😋😋4 beef tenderloin steaks (6 oz each)Salt and black pepper to taste1 tbsp vegetable oil2 tbsp unsalted butter1 shallot, minced1 cup cremini mushrooms, thinly sliced1 tbsp grainy mustard2 tbsp Worcestershire sauce1/4 cup beef broth1/3 cup heavy cream1 tsp lemon juice1 tbsp chives or parsley, choppedInstructions/Directions😋😋Season the steaks: Generously sprinkle salt and black pepper over the beef tenderloin steaks.Sear the steaks: Heat vegetable oil in a skillet over high heat. Sear the steaks for 3 minutes on each side for medium-rare. Set aside on a plate and keep warm.Prepare the sauce: Reduce the heat to medium and melt the butter in the skillet. Add minced shallots and sauté for about 1 minute. Stir in the sliced cremini mushrooms and cook until they soften and turn golden brown.Deglaze the pan: Stir in the grainy mustard and Worcestershire sauce, scraping up the browned bits from the skillet. Let the mixture cook for a minute, then add beef broth and heavy cream. Stir until the sauce thickens slightly, then add lemon juice for a fresh finish.Finish and serve: Return the seared steaks to the skillet and spoon the mushroom sauce over them. Garnish with freshly chopped chives or parsley and serve.Prep Time: 10 minutesTotal Time: 25 minutesServings: 4🥰❤️ ... See MoreSee Less

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2 months ago

🍖 Garlic Butter Pork Chops with Cheesy Potato Bake 🧀This comforting Garlic Butter Pork Chops with Cheesy Potato Bake is packed with savory, creamy goodness that’s perfect for any night when you need a cozy, crowd-pleasing meal.Ingredients:For the Pork Chops4 bone-in pork chops (about 1 inch thick)3 tbsp olive oil4 tbsp butter, divided4 cloves garlic, minced2 sprigs fresh thymeSalt and pepper, to tasteFresh parsley, for garnish (optional)For the Cheesy Potato Bake4-5 medium potatoes, thinly sliced1 medium onion, thinly sliced2 cups shredded cheddar cheese1 cup milk1/2 cup sour cream2 tbsp butter1 tsp garlic powderSalt and pepper, to tasteInstructions:1. Prep and Preheat:Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly to prevent sticking.2. Prepare the Potatoes:In a large skillet, melt 2 tbsp butter over medium heat. Add sliced onions and sauté until translucent.Season with garlic powder, salt, and pepper.In the baking dish, layer half of the sliced potatoes, followed by half of the cooked onions, then sprinkle 1 cup of shredded cheese.Repeat the layers with remaining potatoes, onions, and cheese.3. Make the Sauce:In a saucepan, combine milk and sour cream. Heat over medium until warmed through.Pour this mixture evenly over the layered potatoes in the baking dish.Cover with foil and bake in the oven for 30 minutes.4. Cook the Pork Chops:While the potatoes bake, season the pork chops generously with salt and pepper.In a skillet, heat olive oil over medium-high. Sear the pork chops 3-4 minutes per side until golden brown, then remove and set aside.5. Prepare the Garlic Butter:In the same skillet, melt remaining 2 tbsp butter. Add minced garlic and thyme, cooking until fragrant.Return pork chops to the skillet, spooning garlic butter over them.6. Combine and Bake:After 30 minutes, remove foil from the potato bake. Place pork chops on top of potatoes, drizzling garlic butter sauce over everything.Bake uncovered for another 30 minutes until potatoes are tender and pork chops are cooked through.7. Serve:Let the dish rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 4This Garlic Butter Pork Chops with Cheesy Potato Bake is an ultimate comfort dish, loaded with flavors and textures that will leave you fully satisfied. Enjoy!#comfortfood #garlicbutterporkchops #cheesypotatoes ... See MoreSee Less

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2 months ago

Pasta with shrimpIngredients:Half a kilo of peeled shrimp400 grams of oven pasta, snails or ribbonsA spoonful of minced garlicA cup of cooking creamPepper fruitVegetable oila cup of milk2 tablespoons of flourHalf a cup of parmesan cheesePreparation steps:Boil the pasta and put it in the strainer. Do not leave the pasta in the boil for a long time, so that it can be completed with the sauce.Wash the shrimp well with lemon and vinegar, and it is better to clean the back and cut a hole with a knife and remove any excesses.Season the shrimp with garlic and salt.Heat a frying pan over a medium heat and put the shrimp in it. The most important thing is that the shrimp retain water and not lose it during cooking, because this causes the shrimp to shrink and become dry. My heart has a small cut pepper, as it gives a wonderful flavor to the dish.To make sure that the shrimp is complete, you will find that its color has changed from white to pink.In another deep frying pan to prepare the sauce, put two tablespoons of vegetable oil and two tablespoons of flour on it, and make sure that the flour is completely dissolved in the oil, then add the milk and cream and stir until it becomes thick, then add the shrimp and pasta and stir the ingredients together for a minute.Add grated cheese on top of the pasta to melt with the heat of the sauce and give a wonderful flavor.Serve it while it is hot and do not leave it to cool down, because if it is left to cool, the sauce will freeze.Enjoy !!!! ... See MoreSee Less

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