Classic Beef Burgers

 

Here is the Classic Beef Burgers Recipe in LARGE PRINT for easy reading:

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CLASSIC BEEF BURGERS – LARGE PRINT

INGREDIENTS

• 500 g ground beef (80% lean)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (optional)
• 1 tbsp Worcestershire sauce (optional)
• 4 burger buns
• Cheese slices (optional)
• Lettuce, tomato, onion, pickles (for serving)

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INSTRUCTIONS

1. PREPARE THE MEAT

Mix together:

• Ground beef
• Onion
• Garlic
• Salt & pepper
• Paprika & Worcestershire sauce (if using)

Gently mix to combine. Do not overmix.

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2. SHAPE THE PATTIES

• Divide mixture into 4 equal balls.
• Flatten into patties about 2 cm thick.
• Press a small indent in the center so they cook evenly.

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3. COOK THE BURGERS

Pan or Grill:

• Heat to medium-high.
• Cook patties 3–4 minutes per side for medium doneness.
• Add cheese during the last 30 seconds if desired.

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4. TOAST THE BUNS

• Lightly toast buns on the grill or pan for 20–30 seconds.

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5. ASSEMBLE

Add:

• Lettuce
• Tomato
• Onion
• Pickles
• Sauce of your choice (ketchup, mayo, mustard, etc.)

Place the cooked patty inside and close the bun.

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ENJOY YOUR CLASSIC BEEF BURGER! 🍔

If you want this in image format, PDF, or with even bigger text, just tell me!

 

Here’s a warm, comforting, and flavorful recipe for Stuffed Cabbage Rolls with Roasted Vegetables & Tomato Sauce — perfect for winter and gatherings!

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🥬 Stuffed Cabbage Rolls with Roasted Vegetables & Tomato Sauce

⭐ Ingredients

For the cabbage rolls:

• 1 large green cabbage
• 500 g ground beef or lamb (or mix)
• 1 small onion, finely chopped
• 3–4 garlic cloves, minced
• 1 cup cooked rice
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp cumin
• Salt & pepper to taste
• Fresh parsley, chopped (optional)

For the roasted vegetables:

• 2 carrots, sliced
• 2 potatoes, diced
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 2–3 tbsp olive oil
• Salt, pepper, paprika

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp tomato paste
• 1 cup water or broth
• 1 tsp sugar
• 1 tsp oregano or thyme
• Salt & pepper

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🍳 Instructions

1. Prepare the cabbage

1. Remove core and boil the whole cabbage for 5–7 minutes until outer leaves soften.
2. Gently separate the leaves and trim the thick vein so they roll easily.

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2. Make the filling

1. Mix ground meat, onion, garlic, cooked rice, tomato paste, paprika, cumin, parsley, salt, and pepper.
2. Combine well until the mixture is sticky and uniform.

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3. Roll the cabbage

1. Place 2 tablespoons of filling on each cabbage leaf.
2. Fold sides and roll tightly like a small burrito.
3. Arrange seam-side down in a baking dish.

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4. Prepare roasted vegetables

1. Toss carrots, potatoes, zucchini, and bell pepper with olive oil, salt, pepper & paprika.
2. Spread around the cabbage rolls in the baking dish.

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5. Make the tomato sauce

1. Mix tomato sauce, tomato paste, broth (or water), sugar, salt, pepper, and oregano.
2. Pour over the cabbage rolls until nearly covered.

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6. Bake

• Cover the dish with foil.
• Bake at 180°C for 1 hour.
• Remove foil and bake 20 more minutes to brown the top.

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🍽️ Serve hot!

These stuffed cabbage rolls come out:

• Tender
• Juicy
• Full of flavor
• With perfectly roasted vegetables and a rich tomato sauce

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If you want, I can also give you: ✅ A Moroccan-style version
✅ A vegetarian version
✅ A printable colorful recipe
Just tell me!

 

Here’s a simple, delicious Mini Cheesecake Tarts recipe — perfect for parties, gatherings, or just a sweet treat at home!

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🧁 Mini Cheesecake Tarts

Ingredients

For the crust:

• 1 ½ cups crushed graham crackers (or biscuits)
• 5 tbsp melted butter
• 2 tbsp sugar

For the cheesecake filling:

• 16 oz (450 g) cream cheese, softened
• ½ cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 tbsp lemon juice (optional for flavor)

Toppings (optional but delicious):

• Fresh fruit (strawberries, blueberries, raspberries)
• Chocolate sauce or caramel
• Jam (strawberry, blueberry, apricot)

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🥣 Instructions

1. Prepare the crust

1. Mix the crushed graham crackers, melted butter, and sugar.
2. Spoon about 1 tablespoon of the mixture into each muffin cup (use a muffin tray lined with cupcake liners).
3. Press down firmly using the back of a spoon.
4. Bake at 170°C for 5–7 minutes. Set aside.

2. Make the cheesecake filling

1. Beat cream cheese until smooth.
2. Add sugar and mix well.
3. Add vanilla, lemon juice, then eggs one at a time.
4. Mix until creamy (don’t overmix).

3. Assemble & bake

1. Pour the filling over the crusts (¾ full).
2. Bake at 160°C for 15–18 minutes or until the centers are just slightly jiggly.
3. Let them cool, then chill in the fridge for 2 hours.

4. Add toppings

Top with fruit, jam, chocolate, or caramel before serving.

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🍰 Enjoy your mini cheesecakes!

If you want, I can also give you: ✅ A version with no-bake
✅ A strawberry-only version
✅ A colorful printable recipe

Just tell me!

 

Here’s a Recipe in Colors for the croissant chicken salad sandwiches you shared — perfect for parties (even your big 500-piece events 😉).

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🥐🌈 Chicken Salad Croissant Sandwiches – Recipe in Colors

🟡 Ingredients

• 🟤 3 cups cooked chicken (shredded or diced)
• ⚪ 1 cup mayonnaise
• 🟢 ½ cup chopped celery
• 🔴 ½ cup dried cranberries
• 🟣 ¼ cup chopped red onion (optional)
• 🟢 2 tbsp chopped parsley
• 🧂 1 tsp salt
• ⚫ 1 tsp black pepper
• 🟡 1 tbsp lemon juice
• 🥐 12 mini croissants

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🔵 Instructions

1️⃣ Prepare the Chicken Salad

In a big bowl, mix together:
🟤 chicken + ⚪ mayonnaise + 🟢 celery + 🔴 cranberries

• 🟣 red onion + 🧂 salt + ⚫ pepper + 🟡 lemon juice + 🟢 parsley.

Stir until creamy and well combined.

2️⃣ Prep the Croissants

• Slice each 🥐 mini croissant through the middle, but not fully (like a sandwich pocket).

3️⃣ Fill

• Stuff each croissant with a generous amount of chicken salad.

4️⃣ Serve

• Chill for 30 minutes for best texture.
• Serve cold — perfect for parties, picnics, or buffets!

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❤️ Want it in Arabic, Darija, or scaled up for 100 or 500 pieces?

 

Here’s a Recipe in Colors inspired by the dish in your image — creamy, cheesy chicken tortilla rolls! 🌯🔥
(Just like the colorful recipe cards you always ask for 😊)

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🌈 Creamy Chicken Tortilla Rolls – Recipe in Colors

🟡 Ingredients

• 🟤 2 cups cooked chicken breast (shredded or cubed)
• ⚪ 1 cup cream cheese (softened)
• 🟡 1 cup shredded mozzarella
• 🟠 1 cup shredded cheddar
• 🟢 2 tbsp chopped parsley
• ⚪ 1 tsp garlic powder
• ⚫ 1 tsp black pepper
• 🧂 1 tsp salt
• 🟡 6–8 medium tortillas
• ⚪ ½ cup Alfredo sauce (or any creamy white sauce)
• 🟢 Extra chopped parsley for topping

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🔵 Instructions

1️⃣ Prepare the Filling

• In a bowl, mix:
  🟤 chicken + ⚪ cream cheese + 🟡 mozzarella + 🟠 cheddar
  • ⚪ garlic powder + ⚫ black pepper + 🧂 salt + 🟢 parsley.
• Stir until creamy and fully combined.

2️⃣ Fill the Tortillas

• Lay out each 🟡 tortilla.
• Add a generous line of chicken filling in the center.
• Roll tightly.

3️⃣ Add the Creamy Topping

• Place rolls into a baking dish.
• Spread ⚪ Alfredo sauce on top.
• Sprinkle a little 🟡 mozzarella for a golden finish.

4️⃣ Bake

• Bake at 200°C (400°F) for 15–20 minutes
  until golden, bubbly, and slightly toasted on top.

5️⃣ Garnish & Serve

• Sprinkle 🟢 fresh parsley.
• Serve hot with garlic dip or ranch. 😋🔥

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❤️ Want the same recipe in Arabic, Darija, or with exact measurements for 500 pieces (for your big parties 😉)?

Strawberry Cheesecake Dump Cake

 

Here’s a super easy, 4-ingredient Strawberry Cheesecake Dump Cake 🍓🍰—no mixing bowls, no fuss, just dump and bake!

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Strawberry Cheesecake Dump Cake

Ingredients

• 2 cans (21 oz each) strawberry pie filling
• 1 block (8 oz) cream cheese, cubed
• 1 box white cake mix (or vanilla cake mix)
• 1 cup butter (melted)

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Instructions

1. Prep the pan
   Grease a 9×13 baking dish.

2. Layer the fillings
   • Spread both cans of strawberry pie filling in the pan.
   • Evenly scatter the cream cheese cubes over the strawberries.

3. Add the cake mix
   Sprinkle the dry cake mix evenly on top — don’t mix it in.

4. Add butter
   Pour the melted butter evenly over the cake mix to soak as much as possible.

5. Bake
   Bake at 175°C (350°F) for 45–50 minutes, until the top is golden and the filling is bubbling.

6. Cool & serve
   Let it rest 10 minutes. Serve warm or chilled.
   Amazing with vanilla ice cream or whipped cream 😍

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If you’d like, I can make:
✨ a colorful “Recipe in Colors” version
✨ a Darija version
✨ or a printable card!

No-Bake Peanut Butter Cheesecake Balls

 

Here’s a delicious and easy recipe for No-Bake Peanut Butter Cheesecake Balls — perfect for parties, gifting, or snacking 😋🥜🎉

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No-Bake Peanut Butter Cheesecake Balls

Ingredients

• 1 cup cream cheese, softened
• 1 cup peanut butter (creamy)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs (or digestive biscuit crumbs)
• 1 cup chocolate chips (for coating)
• 1 tablespoon coconut oil (optional, helps chocolate melt smoothly)

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Instructions

1. Make the filling:
   In a bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.

2. Shape the balls:
   Add the graham cracker crumbs and mix until a dough forms.
   Roll into small balls and place them on a tray lined with parchment paper.

3. Chill:
   Freeze the balls for 20–30 minutes until firm.

4. Coat with chocolate:
   Melt chocolate chips with coconut oil.
   Dip each peanut butter ball into the melted chocolate and place back on the tray.

5. Set:
   Refrigerate until the chocolate hardens.

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Optional ideas

• Drizzle white chocolate over the top for decoration.
• Roll the balls in crushed peanuts instead of chocolate.
• Add a pinch of sea salt on top for a sweet-salty finish.

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If you want, I can also make a “Recipe in Colors” version, a Darija version, or a short TikTok-style recipe card!