Ingredients:

• 12 Oreo cookies
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• 1 packet active dry yeast
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• 1/4 cup warm water
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• 2 tablespoons granulated sugar
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• 2 cups all-purpose flour
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• 1/4 teaspoon salt
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• 1/4 cup milk
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• 2 tablespoons unsalted butter, melted
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• 1 egg
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• Oil for frying
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• 1/2 cup chocolate chips
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• 1 tablespoon vegetable oil
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• Powdered sugar, for dusting
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Instructions:

Separate the Oreo cookies and scrape off the cream filling

Set aside the cookies

In a bowl, combine the warm water, a pinch of sugar, and the yeast

Let it sit for about 5 minutes, or until frothy

In another bowl, mix the flour, remaining granulated sugar, and salt

Add the yeast mixture, milk, melted butter, and egg to the dry ingredients

Mix until a dough forms

Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size

Roll out the dough to about 1/2-inch thickness

Use a round cutter to cut circles from the dough

Place an Oreo cookie in the center of half of the dough circles

Top with another dough circle and seal the edges, making sure the cookie is completely covered

Place the filled doughnuts on a baking sheet, cover with a cloth, and let them rise for another 30 minutes

In a pot, heat the oil for frying to 350F 175C

Fry the sufganiyot for about 2-3 minutes per side, or until golden brown

Drain on paper towels

In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second intervals, stirring until smooth

Dip the tops of the fried sufganiyot into the melted chocolate or drizzle the chocolate over them

Allow the chocolate to set, then dust the sufganiyot with powdered sugar

Enjoy these delicious Oreo Sufganiyot with a unique chocolate twist!

Ingredients:

• 1 cup quinoa, rinsed and drained
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• 2 cups water
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• 4 cups fresh spinach leaves, washed and chopped
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• 1/2 cup feta cheese, crumbled
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• 1/4 cup pine nuts, toasted
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• 1/4 cup extra-virgin olive oil
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• 2 tablespoons balsamic vinegar
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• 1 clove garlic, minced
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• Salt and pepper to taste
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Instructions:

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff the quinoa with a fork and let it cool to room temperature

In a large bowl, combine the cooked quinoa, chopped spinach, feta cheese, and toasted pine nuts

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper

Pour the dressing over the quinoa mixture and toss gently to combine

Serve immediately or refrigerate until ready to serve

Sprinkle additional feta and pine nuts on top before serving, if desired

Ingredients:

• 2 cups all-purpose flour
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• 2 tablespoons granulated sugar
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• 1 tablespoon baking powder
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• 1/2 teaspoon salt
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• 2 large eggs
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• 1 3/4 cups milk
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• 1/2 cup unsalted butter, melted
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• 1 teaspoon vanilla extract
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• Your favorite ice cream flavor
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Instructions:

Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk

Put the eggs in a different bowl and beat them

Then add the milk, melted butter, and vanilla extract

Combine well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Make sure not to mix it too much; a few lumps are fine

Warm up your waffle iron and use cooking spray or butter to lightly coat it

Put the waffle batter on the hot waffle iron and cook them according to the directions on the box until they are golden brown and crisp

Take the waffles out of the iron and give them a minute or two to cool down

Once the waffles are cool, put a lot of your favorite ice cream on one and then put another waffle on top of it to make a sandwich

To make the ice cream sandwich, gently press the waffles together

You can eat it right away or wrap it in plastic wrap and freeze it to enjoy later

Ingredients:

• 8 ounces fettuccine pasta
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• 4 Italian chicken sausages, sliced
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• 2 cups cherry tomatoes, halved
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• 1 cup fresh basil leaves, chopped
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• 8 ounces fresh mozzarella cheese, diced
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• 3 cloves garlic, minced
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• 1/4 cup extra virgin olive oil
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• Salt and black pepper to taste
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• Grated Parmesan cheese for garnish
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Instructions:

Cook fettuccine according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Add sliced Italian chicken sausages to the skillet and cook until browned, about 5-6 minutes

Add cherry tomatoes to the skillet and cook until they start to soften, about 2-3 minutes

Stir in cooked fettuccine, chopped basil leaves, and diced mozzarella cheese

Cook for an additional 2-3 minutes until everything is heated through

Season with salt and black pepper to taste

Garnish with grated Parmesan cheese before serving

Serve hot and enjoy!

Ingredients:

• 1 cup of Ulli's Granulli granola
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• 1 cup of Greek yogurt
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• 1/2 cup of fresh mixed berries strawberries, blueberries, raspberries
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• 2 tablespoons of honey
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• 1/4 cup of sliced almonds
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• A pinch of cinnamon optional
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Instructions:

The first thing you should do is put some Ulli's Granulli granola in a bowl or glass

The next step is to put Greek yogurt on top of the granola

Put some fresh mixed berries on top of the yogurt

Use honey to add a little sweetness to the berries

Keep adding layers until you've used up all the food or reached the size you want for a serving

Add sliced almonds to the parfait for a nice crunch

If you want to add more flavor, you can sprinkle a pinch of cinnamon on top

You can serve it right away or put it in the fridge for a healthy and refreshing snack or breakfast

Ingredients:

• 4 salmon fillets
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• 1/4 cup balsamic vinegar
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• 2 tablespoons honey
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• 1 tablespoon olive oil
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• Salt and pepper to taste
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• 1 cup diced strawberries
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• 1/4 cup diced red onion
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• 2 tablespoons chopped fresh cilantro
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• 1 jalapeno, seeded and diced
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• Juice of 1 lime
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Instructions:

Turn on the oven and heat it up to 400F 200C

Balsamic vinegar and honey should be mixed together in a small saucepan

Over medium-low heat, bring the mixture to a simmer

Cook for about 5 minutes, or until it has been cut in half

Add salt and pepper to the salmon fillets

A skillet that can go in the oven should have olive oil in it

Toss in the salmon fillets, skin side down

Cook for two to three minutes, or until they turn golden brown

Use the balsamic glaze to cover the salmon fillets' tops

Put the pan in an oven that has already been heated up and bake for 8 to 10 minutes, or until the salmon is cooked all the way through and flakes easily with a fork

Dice the strawberries, red onion, cilantro, jalapeo, and lime juice

Put them all in a medium-sized bowl

Add salt to your liking

Strawberry salsa should be put on top of the salmon

Have fun!

Ingredients:

• 1 lata de leche condensada
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• 4 huevos
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• 500 ml de leche
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• 150 g de azcar
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• 150 g de harina
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• 1 cucharadita de esencia de vainilla
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• 1 cucharada de ralladura de limn
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• Caramelo lquido
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Instructions:

Precalienta el horno a 180C

En un bol, bate los huevos junto con la leche condensada

Aade la leche, el azcar, la harina, la esencia de vainilla y la ralladura de limn

Mezcla bien hasta obtener una masa homognea

En un molde previamente caramelizado con caramelo lquido, vierte la mezcla

Hornea durante aproximadamente 45 minutos o hasta que al introducir un palillo, este salga limpio

Deja enfriar y desmolda

Sirve fro y disfruta

Ingredients:

• 3 lbs chicken wings
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• 1/2 cup hot sauce
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• 1/4 cup melted butter
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• 2 tbsp olive oil
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• 2 tsp garlic powder
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• 2 tsp onion powder
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• 1 tsp smoked paprika
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• 1 tsp cayenne pepper
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• Salt and pepper to taste
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• Wood chips for smoking
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Instructions:

Adjust smoker temperature to 225F 107C by adding your preferred wood chips

To make the marinade, combine hot sauce, melted butter, olive oil, smoked paprika, onion, garlic, cayenne, salt, and pepper in a bowl

Pour the marinade over the chicken wings and place them in a large plastic bag that can be sealed

Make sure the wings are evenly coated by sealing the bag and massaging in the marinade

Let the food marinate for a minimum of two hours, or better yet, overnight

While the smoker heats up, take the wings out of the refrigerator and allow them to come to room temperature

After the wings have reached an internal temperature of 165F 74C, place them on the smoker grate and smoke them for two to three hours, rotating them halfway through to ensure even cooking

After smoking, move the wings to a platter and give them a few minutes to rest before serving

Optional: For an extra kick, brush with more hot sauce or melted butter

Enjoy these delectable smoked party hot wings after serving them!

Ingredients:

• 2 cups chamomile tea, brewed and cooled
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• 1/2 cup fresh ginger, grated
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• 1/4 cup honey
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• 1/4 cup lemon juice
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Instructions:

In a bowl, mix chamomile tea, grated ginger, honey, and lemon juice until well combined

Pour the mixture into popsicle molds

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until solid

Once frozen, remove popsicles from molds and enjoy!