Category: Dairy-Free

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Extra Spicy Sichuan Hot Chicken Copycat

Celery-Free, Crustacean-Free, Dairy-Free, Fish-Free, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Sugar-Conscious, Tree-Nut-Free

Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes. Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet

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Griddled Salmon With Spring Onion Dressing

Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Gluten-Free, Keto-Friendly, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free, Wheat-Free

Ingredients:olive oil , for brushing½ red chilli , chopped1 bunch spring onions4 skin-on salmon fillets1.0 tbsp sherry vinegar4.0 tbsp olive oilFOR THE SALSA DRESSINGlemon wedges and a big bowl of watercress salad, to servelarge handful flat-leaf parsley leaves, choppedjuice ½ lemon

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Quick Thai Red Fish Curry

Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, FODMAP-Free, Gluten-Free, Kosher, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Wheat-Free

Ingredients:handful coriander leaves250.0g skinless white fish fillets (from a sustainable source) cubed or left in big pieces6 salad or new potatoes , halved if large2 limes , 1 juiced, 1 cut into wedges200.0ml light coconut milkhandful cherry tomato1-2 tbsp Thai red curry paste

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Angela’s Asian-Inspired Chicken Noodle Soup

Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Kosher, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pork-Free, Red-Meat-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free

Nutrition Facts (per serving) 218 Calories 7g Fat 15g Carbs 23g Protein Nutrition Facts Servings Per Recipe 4 Calories 218 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 8% Cholesterol 53mg 18% Sodium 287mg 12% Total Carbohydrate 15g 6% Dietary Fiber 1g 4% Total Sugars 1g Protein 23g Vitamin C 4mg 18%

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Grilled Spicy Guava Glazed Chicken Skewers

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

Ingredients:* 2 tablespoon of kraft zesty italian salad dressing* 5 slice of fresh pineapple* 2 hass avocado* 2 roma tomato* 1/4 cup chopped onion* 1 tablespoon of lime juice* 1 tablespoon of orange juice* 1/4 cup fresh cut cilantro* salta and pepper to taste

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Butternut Squash Stuffed With Cauliflower

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

Ingredients:* 2 medium butternut squash* olive oil for drizzling* salt and freshly ground black pepper* pinch of dried oregano* 1 red onion,* 8-10 cherry tomato, halved* 1 cauliflower* handful fresh parsley, finely chopped* 1 lime, (optional)* leafy green salad to serve (optional)

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Deluxe Mango Bread

Celery-Free, Crustacean-Free, Dairy-Free, Fish-Free, Kosher, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Vegetarian

How To Make deluxe mango bread 1Sift together the flour, cinnamon, baking soda, sugar and salt. 2Add the flour mixture to the rest of the ingredients which have been well mixed. 3Lightly butter 4 loaf pans (2 1/2 x 5″). Pour in the batter to 3/4 full, and bake for 55 minutes at 350 F.

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Pork with pineapple and cucumber salsa

Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Wheat-Free

Light and summery dish of pan-fried pork with a sweet and spicy pineapple and cucumber salsa.Apr 30, 1976 2:00pm15 mins cookingServes 4PrintIngredientsPork with pineapple and cucumber salsa2 pork fillets (500g)2 tablespoon olive oil2 teaspoon smoked paprika225 gram canned pineapple pieces1 lebanese cucumber (130g)1 fresh long red chilli1/4 cup coarsely chopped fresh mint1 tablespoon lime juice100

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Pollo alla Birra for Two

Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Tree-Nut-Free

Ingredients 2 skinless chicken leg quarters 2 tablespoons dried rosemary, divided 1 large clove garlic, crushed salt and freshly ground pepper to taste 1 cup beer 3 tablespoons cornstarch 3 tablespoons olive oil 1 medium yellow onion, halved and cut into 1/4-inch-thick slices Directions Combine chicken, 1 tablespoon rosemary, garlic, salt, and pepper in a

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