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Hey everyone so today I’m going to show you one of my favorite favorite dishes that i made some much is my creamy cheese pasta so these are some of the main ingredients you go need, in the back of course you’ve got pasta and two kind of cheese, mayonnaise mashroom and drum steak of

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Now here’s a salad with a tropical flair! We’re going to take Lola Rosa leaves, which is a red lettuce that’s a little bit sweet, pair it with crunchy cucumber slices, and drizzle the whole thing with a coconut dressing that has lime, ginger, and a pinch of cayenne in it. This salad is so

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– Let’s start, Whoa, (coughs). (woman laughs in the background) Let’s! Hello and welcome to A Little Help, where I, Lee Kalpakis, give you the little nudge that you need to finally start using your kitchen for real. Today, we’re gonna roast some vegetables. ‘Cause I know a lot of you aren’t that into eating

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Lentils, beans, cabbage and carrot (Spit) I won’t eat ‘cause I’m not a rabbit Lettuce, kale, chives and shallots (YUCK!) Tough luck, I ain’t a faggo- I HATE VEGGIES, gimme a chockie (Mmm!) I don’t care that I am stocky Throw the cauli, pass the toffee I am feeling a ‘lil bit naughty No not

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Food Myths #2: Frozen veggies are less nutritious than fresh veggies. Some say Frozen veggies are less nutritious than fresh ones. So let’s take a walk through the wild and wonderful world of flash freezing. First of all, when vegetables are chosen for freezing, they’re picked at the peak of their ripeness, which is also

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Let’s learn about vegetables Tomato Carrot Capsicum Eggplant Mushroom Potato Broccoli Cucumber

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Jicama Potatoes Purple potatoes Butternut squash Red radish Onion Peppers

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pay my beautiful people all right so today we are making roasted vegetables and sausage we’re gonna start by cutting three zucchini into bite-size pieces and then throwing them into a bowl this is my number one favorite vegetable dish next we’re going to go ahead and cut one large red bell pepper into bite-size

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