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Salmon Salsa Symphony

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Salmon Salsa Symphony An ocean-meets-desert symphony of flavors in this main course, where succulent salmon mingles with zesty Mexican salsa.  serving 4  time 35 min INGREDIENTS - 1 kilogram salmon filets - 150 grams chopped onion - 150 grams chopped tomato - 150 grams chopped bell pepper - 125 grams chopped cilantro - 30 grams chopped jalapeno pepper - 1 tablespoon lemon juice - 1 tablespoon olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup sour cream - 1 cup shredded cheese - 1 avocado sliced - 1 lime sliced - 1/2 cup chopped parsley DIRECTIONS 1. Preheat oven to 400°F (200°C). 2. Line a baking sheet with parchment paper. 3. Place salmon filets on the prepared baking sheet. 4. In a bowl, combine onion, tomato, bell pepper, cilantro, jalapeno pepper, lemon juice, olive oil, salt, and black pepper. Mix well. 5. Spread the salsa mixture over the salmon filets. 6. Bake for 15-20 minutes, or until the salmon is cooked through. 7. Serve immediately with sour cream, s...
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The Aztec Treasure

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The Aztec Treasure A vibrant and zesty starter that tantalizes the taste buds, blending the bold flavors of Mexican corn and the creamy indulgence of American cheese.  serving 4  time 25 min INGREDIENTS - 1 cup frozen corn - 1/2 cup shredded cheddar cheese - 1/4 cup chopped red onion - 1/4 cup chopped cilantro - 1/4 cup sour cream - 1/4 cup mayonnaise - 1/2 teaspoon chili powder - 1/4 teaspoon cumin - Salt and pepper to taste - 12 tortilla chips DIRECTIONS 1. Thaw corn. 2. Combine corn, cheddar cheese, red onion, cilantro, sour cream, mayonnaise, chili powder, cumin, salt, and pepper in a bowl. 3. Mix well. 4. Serve with tortilla chips. PROTIPS For a spicier dip, add more chili powder or diced jalapeños. To make the dip ahead of time, refrigerate for up to 3 days.
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Aztec Gold

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Aztec Gold A fusion of Mexican and American flavours, this starter combines the spiciness of guacamole with the sweetness of corn and the smokiness of bacon.  serving 4  time 25 min INGREDIENTS - 1 avocado - 1/2 cup chopped red onion - 1/4 cup chopped fresh cilantro - 1/4 cup chopped jalapeno pepper - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup frozen corn - 1/2 cup chopped bacon - 1/2 cup chopped mozzarella cheese - 1/4 cup chopped green onions - 1 tablespoon olive oil - 1/4 teaspoon ground cumin - 1/4 teaspoon chili powder - 1/4 teaspoon salt - 1/4 teaspoon black pepper DIRECTIONS 1. In a medium bowl, mash the avocado with a fork. 2. Stir in the red onion, cilantro, jalapeno pepper, salt, and black pepper. 3. Set aside. 4. In a large skillet, heat the olive oil over medium heat. 5. Add the corn and bacon and cook until the bacon is crispy and the corn is heated through. 6. Stir in the mozzarella cheese and green onions. 7. Remove from heat and let cool slightly. 8....
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The Fisherman's Promise

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The Fisherman's Promise A creamy fish soup that combines the flavors of the Caribbean and the American South. With a hint of scotch bonnet and corn, this soup is a hearty and flavorful meal.  serving 4  time 50 min INGREDIENTS - 400 grams cod - 200 grams salmon - 100 grams shrimp - 8 cups chicken broth - 1 cup corn - 1 onion, chopped - 2 cloves garlic, minced - 1 scotch bonnet pepper, seeded and minced - 1 tbsp olive oil - 1/4 cup heavy cream - Salt and pepper to taste - Chopped parsley, for garnish DIRECTIONS 1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. 2. Add the garlic and scotch bonnet pepper and cook for 1 minute more. 3. Add the chicken broth, cod, salmon, shrimp, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the fish is cooked through. 4. Remove the pot from the heat and stir in the heavy cream. Season with salt and pepper to taste. 5. Ladle the soup into b...
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The Stars Align

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The Stars Align A harmonious blend of Italian and American flavors in a symphony of umami and richness, perfect for a hearty main course.  serving 4  time 75 min INGREDIENTS - 500 grams of Pappardelle pasta - 250 grams of Italian Sausage - 1 tablespoon of Olive Oil - 3 cloves of Garlic - 1/2 cup of Dry Red Wine - 1 can of San Marzano Tomatoes - 1/4 cup of Fresh Basil - 1/4 cup of Grated Parmesan Cheese - 1 pound of Bone-In Ribeye Steak - 1 tablespoon of Smoked Paprika - 1/2 teaspoon of Cayenne Pepper - 1/4 cup of Unsalted Butter - 2 tablespoons of Fresh Thyme - 1/4 cup of Beef Broth - Salt and Pepper to taste DIRECTIONS 1. Cook the pasta according to the package directions. 2. In a large skillet over medium heat, brown the Italian sausage in the olive oil. 3. Add the garlic and cook until fragrant. 4. Stir in the red wine and let simmer until reduced by half. 5. Add the tomatoes, basil, and Parmesan cheese. 6. Bring to a simmer and cook for 15 minutes, or until the sauce has t...
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The Last Supper

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The Last Supper A comforting creamy tomato soup, with a rich, savory flavor, the perfect dish for a cozy evening.  serving 4  time 45 min INGREDIENTS - 200 grams chopped white onions - 2 minced garlic cloves - 3 chopped celery stalks - 2 chopped carrots - 1 kg tomato purée - 150 grams unsalted butter - 500 grams heavy whipping cream - 2 liters vegetable stock - 100 grams grated parmesan cheese - 2 bay leaves - 2 teaspoons dried oregano - salt and pepper to taste DIRECTIONS 1. Sauté the onions, garlic, celery, and carrots in the butter until softened. Add the tomato purée and cook for a few minutes until it darkens slightly. 2. Add the vegetable stock and bring to a boil. 3. Reduce heat and simmer for 15 minutes, or until the vegetables are tender. 4. Puree the soup using a hand blender or regular blender. 5. Stir in the heavy cream and Parmesan cheese until melted. 6. Season with salt, pepper, and oregano to taste. PROTIPS To make the soup even richer, add a splash of red wine...
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Transatlantic Sweet Symphony

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Transatlantic Sweet Symphony A harmonious blend of Italian mascarpone and American cream cheese, creating a dessert symphony of tangy and creamy notes.  serving 4  time 45 min INGREDIENTS - 250 grams Mascarpone cheese - 120 grams Cream cheese - 80 grams Sugar - 100 milliliters Heavy Cream - 2 Eggs - 100 grams Graham cracker crumbs - 60 grams Melted butter - 1 teaspoon Vanilla extract - 200 grams Blueberries - 200 grams Strawberries - 20 grams Sliced almonds - 2 tablespoons Powdered sugar - Fresh mint leaves for garnish - 1 tablespoon Lemon zest DIRECTIONS 1. In a medium bowl, whisk together mascarpone cheese and cream cheese until smooth. 2. Add sugar and whisk until well combined. 3. Beat in heavy cream and eggs until light and fluffy. 4. In a separate bowl, combine graham cracker crumbs and melted butter until well blended. 5. Press the graham cracker crumb mixture into the bottom of a 9-inch springform pan. 6. Pour the cheesecake filling over the graham cracker crust and ba...
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