ds-ina

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This sandwich combines tender pulled pork with a sweet and spicy honey-jalapeno slaw, all nestled between toasted buns for the perfect balance of flavors and textures.

Ingredients: 1 lb pulled pork. 1/2 cup barbecue sauce. 4 sandwich buns. 1 cup shredded cabbage. 1 jalapeno, thinly sliced. 1/4 cup mayonnaise. 1 tablespoon honey. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: In a small bowl, mix together mayonnaise, honey, and apple cider vinegar to make the slaw dressing. Season with salt and pepper to taste. In a separate bowl, combine shredded cabbage and sliced jalapeno. Pour the slaw dressing over the cabbage mixture and toss until well coated. Set aside. Heat pulled pork and barbecue sauce in a skillet over medium heat until warmed through. Toast sandwich buns until lightly golden. To assemble sandwiches, place a generous amount of pulled pork on the bottom half of each bun. Top with a scoop of honey-jalapeno slaw. Cover with the top half of the bun. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Kaiju caliber

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These Chocolate Chip Shortbread Brownies combine the rich, buttery flavor of shortbread with the indulgence of chocolate chips for a delightful treat that's perfect for any occasion.

Ingredients: 1 cup butter. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 cup chocolate chips. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. Put butter and powdered sugar in a bowl and mix them together until they are light and fluffy. Add the flour and salt slowly while mixing until everything is well mixed. Add the chocolate chips and mix them in. Put the dough into a 9x9-inch baking pan that has been greased. Bake for 25 to 30 minutes, or until the edges start to turn a light golden color. Let it cool all the way down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Nicaragua Escapade

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Enjoy the classic flavors of a wedge salad in dip form with HeluvaGood French Onion Dip. This refreshing and creamy dip pairs perfectly with crisp iceberg lettuce, juicy tomatoes, tangy red onion, crispy bacon, and rich blue cheese. It's a delightful twist on a traditional salad, perfect for parties and gatherings.

Ingredients: 1 head iceberg lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup crumbled bacon. 1 cup crumbled blue cheese. 1 cup HeluvaGood French Onion Dip. Salt and pepper to taste.

Instructions: Cut the head of iceberg lettuce into quarters, removing the core, to create wedge-shaped pieces. Arrange the iceberg lettuce wedges on a serving platter. Evenly distribute the diced tomatoes and red onion over the lettuce wedges. Sprinkle crumbled bacon and blue cheese over the top of the salad. In a small bowl, mix HeluvaGood French Onion Dip with a pinch of salt and pepper to taste. Serve the dip alongside the wedge salad for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mishela Gutierrez

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This Slow Cooker Chicken Taco Soup is a flavorful and hearty dish perfect for busy weeknights. Simply toss all the ingredients into the crockpot and let it simmer away until you're ready to eat. It's loaded with tender chicken, beans, corn, and veggies, all seasoned with zesty taco flavors.

Ingredients: 1 lb chicken breast, diced. 1 can black beans, drained and rinsed. 1 can corn, drained. 1 can diced tomatoes. 1 small onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 packet taco seasoning. 4 cups chicken broth. 1 cup salsa. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, cilantro, avocado.

Instructions: In a slow cooker, combine diced chicken, black beans, corn, diced tomatoes, onion, bell pepper, garlic, taco seasoning, chicken broth, and salsa. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. Once done, taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with optional toppings as desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

North Middle School Theater

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Indulge in the ultimate keto-friendly version of nachos with Mad Creations' Best Ever Keto Chicken Nachos. Packed with flavor and protein, these nachos are perfect for satisfying your cravings while staying low-carb.

Ingredients: 500g chicken breast, diced. 1 tbsp olive oil. 1 tsp paprika. 1 tsp cumin. 1 tsp garlic powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/2 cup sliced jalapeos. 1/4 cup chopped fresh cilantro. 1/4 cup diced red onion. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup salsa. 1 bag pork rinds or keto-friendly tortilla chips.

Instructions: Warm the oven up to 190C 375F. Mix the chicken dices with olive oil, paprika, cumin, garlic powder, salt, and pepper in a bowl until the chicken is well covered. Lay the chicken out on a baking sheet and season it. Bake for 20 to 25 minutes, or until it's fully cooked. Take the chicken out of the oven and set it aside. Put tortilla chips or pork rinds that are good for you on a serving platter. Add some crumbled cheddar cheese on top of the chips. Spread the cooked chicken out evenly on top of the cheese. Add sour cream, guacamole, salsa, chopped cilantro, diced red onion, and sliced jalapeos on top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

s p lernwelt

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A simple and tasty vegan cobbler that can be made in the crockpot and is great for a cozy dessert.

Ingredients: 4 cups mixed berries such as strawberries, blueberries, and raspberries. 1/2 cup maple syrup. 1 tablespoon cornstarch. 1 cup rolled oats. 1/2 cup almond flour. 1/4 cup coconut sugar. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup almond milk.

Instructions: In a bowl, combine the mixed berries, maple syrup, and cornstarch. Mix well to coat the berries evenly. In another bowl, combine the rolled oats, almond flour, coconut sugar, and salt. Add the melted coconut oil and almond milk to the oat mixture. Mix until crumbly. Pour the berry mixture into the crockpot and spread it out evenly. Sprinkle the oat mixture over the berries in the crockpot. Cover and cook on high for 2-3 hours or on low for 4-6 hours, until the berries are bubbly and the topping is golden brown. Serve warm, and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes

MuskogeeCats Cat Club

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Prepare six delicious and nutritious soup freezer meals in just one hour with this easy slow cooker recipe. Perfect for busy weekdays or lazy evenings when you crave a comforting homemade meal without the hassle.

Ingredients: 2 lbs chicken breast, diced. 3 cups carrots, sliced. 2 cups celery, chopped. 2 cups onion, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 can 15 oz diced tomatoes. 1 can 15 oz white beans, drained and rinsed. 1 cup corn kernels. 1 cup peas. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried parsley. Salt and pepper to taste. Optional toppings: shredded cheese, chopped green onions, sour cream.

Instructions: In a slow cooker, layer chicken, carrots, celery, onion, and garlic. Pour chicken broth over the ingredients. Add diced tomatoes, white beans, corn, and peas. Sprinkle with dried thyme, rosemary, parsley, salt, and pepper. Cover and cook on low for 6-8 hours, or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Once cooked, let cool completely before dividing the soup into six freezer-safe containers. Label each container with the date and soup name. Store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and heat in the microwave or on the stove until warmed through. Serve hot with optional toppings if desired.

Prep Time: 20 minutes

Cook Time: 360 minutes

Providers Day Out

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This Spinach, Feta, and Potato Gratin is a delightful combination of flavors and textures, perfect for a comforting side dish or a light vegetarian main course.

Ingredients: 4 potatoes, thinly sliced. 2 cups fresh spinach, chopped. 1 cup feta cheese, crumbled. 1 cup heavy cream. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil. 1/4 cup grated Parmesan cheese.

Instructions: Preheat oven to 375F 190C. Grease a baking dish with olive oil. Layer half of the potato slices in the bottom of the dish, overlapping slightly. Sprinkle half of the chopped spinach and crumbled feta cheese over the potatoes. Repeat layers with remaining potatoes, spinach, and feta cheese. In a small bowl, mix together heavy cream, minced garlic, salt, and pepper. Pour the cream mixture evenly over the potatoes. Sprinkle grated Parmesan cheese on top. Cover the dish with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes, or until potatoes are tender and the top is golden brown. Let it cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

Rancho 2 Rios

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This unconventional way of cooking bacon in a pan with a small amount of water produces incredibly crispy and delicious results. The water's steam aids in rendering the bacon fat and guarantees that it cooks evenly without splattering.

Ingredients: 6 slices of bacon. 1/4 cup of water.

Instructions: Put a chilly skillet or frying pan over medium heat. Place the bacon slices in the pan in a single layer. Evenly drizzle 1/4 cup of water over the bacon slices. Set the pan's heat to medium-high and place a lid on it. Let the bacon cook for ten to fifteen minutes, or until the desired crispness is achieved. To keep the bacon from burning, check on it periodically and add extra water as needed. When the bacon is crispy and golden brown, move it to a plate so that any extra grease can be drained off. Present your flawlessly cooked bacon and savor it!

Prep Time: 5 minutes

Cook Time: 15 minutes

Galic Zorana

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Enjoy the flavors of a classic taco salad in pizza form! This Taco Salad Pizza with Doritos combines all your favorite taco toppings on a crispy pizza crust, topped with the irresistible crunch of Doritos chips. It's a fun and tasty twist on pizza night that the whole family will love.

Ingredients: 1 pre-made pizza crust. 1/2 cup refried beans. 1 cup cooked ground beef seasoned with taco seasoning. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup diced red onion. 1/2 cup shredded cheddar cheese. 1/2 cup crushed Doritos chips. 1/4 cup sour cream. 1/4 cup salsa. 1/4 cup chopped fresh cilantro.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the pizza crust that has already been made on a baking sheet. As the base, spread the refried beans out evenly over the pizza crust. Spread out the ground beef that has been seasoned on top of the beans. Add chunks of tomato, black olives, red onion, shredded cheddar cheese, and lettuce on top. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden brown and the cheese melts. Take the pizza out of the oven and give it a minute or two to cool down. Put the broken up Doritos chips on top of the pizza. Put salsa and sour cream on top of the Doritos chips. Add some chopped fresh cilantro as a garnish. Cut up your tasty Taco Salad Pizza with Doritos and serve it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Nicaragua Escapade

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Traditional fried chicken can be replaced with Paleo-friendly coconut crunch chicken strips. This dish is given a tropical twist by the creamy honey-mango dipping sauce, and it has a delightful crunch from the crispy coating made of shredded coconut and almond flour.

Ingredients: 1 lb chicken breast, cut into strips. 1 cup shredded unsweetened coconut. 1/2 cup almond flour. 2 eggs. 1/4 cup coconut oil, for frying. Salt and pepper to taste. 1 ripe mango, peeled and diced. 1/4 cup coconut milk. 2 tablespoons raw honey. 1 tablespoon lime juice. 1/4 teaspoon ground ginger.

Instructions: Whisk eggs with a dash of salt and pepper in a shallow bowl. Almond flour and shredded coconut should be combined in a separate small bowl. Coat each chicken strip uniformly with the coconut-almond mixture after dipping it into the egg mixture. In a skillet over medium heat, preheat the coconut oil. Coat and fry the chicken strips for 45 minutes on each side, or until golden brown and cooked through. Chicken strips should be taken out of the skillet and put on a plate covered with paper towels so that any extra oil can be drained. Mango dice, coconut milk, raw honey, lime juice, and ground ginger should all be combined in a blender. Blend until creamy and smooth. Serve the creamy honey-mango dipping sauce alongside the hot, coconut-crunch chicken strips.

Prep Time: 15 minutes

Cook Time: 10 minutes

Grindhouse Eatery

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This fresh fig and pistachio salad with a tangy pomegranate dressing is a delightful blend of sweet and savory flavors, perfect for a light and refreshing meal.

Ingredients: 4 fresh figs, sliced. 2 cups mixed greens. 1/4 cup pistachios, chopped. 1/4 cup pomegranate seeds. 2 tbsp olive oil. 1 tbsp balsamic vinegar. 1 tbsp maple syrup. Salt and pepper to taste.

Instructions: Put olive oil, balsamic vinegar, maple syrup, salt, and pepper in a small bowl and mix them together with a whisk. Put mixed greens, sliced figs, chopped pistachios, and pomegranate seeds in a large bowl. Pour the dressing over the salad and gently toss it to coat it. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

watonwan county fishing

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These refreshing Watermelon Lemonade Popsicles are the perfect summer treat. Bursting with fruity flavors and a hint of tanginess, they're sure to cool you down on a hot day.

Ingredients: 4 cups diced watermelon. 1/4 cup fresh lemon juice. 1/4 cup honey or maple syrup. 1/4 cup water. Zest of 1 lemon.

Instructions: Cut up some watermelon and put it in a blender with fresh lemon juice, honey or maple syrup, water, and lemon zest. Make a smooth mixture. Put the mixture into molds for popsicles. Each mold needs a popsicle stick put into it. At least 4 hours or until solid, freeze. You can enjoy the popsicles after they're frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

micol fusca

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This Tex-Mex burger is tasty and spicy, and the creamy avocado corn relish on top is a nice contrast. It's perfect for a burger night with family and friends.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup diced jalapeo pepper. 1 clove garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 4 burger buns. 4 slices pepper jack cheese. 1 avocado, sliced. 1 cup corn kernels fresh or frozen. 1/2 cup diced tomato. 2 tbsp chopped cilantro. 2 tbsp lime juice. 1 tbsp olive oil.

Instructions: In a bowl, combine ground beef, breadcrumbs, diced onion, diced bell pepper, diced jalapeo pepper, minced garlic, chili powder, cumin, salt, and pepper. Mix well and form into 4 burger patties. Preheat your grill or stovetop pan over medium-high heat. Cook the burger patties for about 4-5 minutes per side for medium-rare or longer for desired doneness. In the last minute of cooking, place a slice of pepper jack cheese on each patty and cover until melted. While the burgers are cooking, prepare the avocado corn relish. In a bowl, combine sliced avocado, corn kernels, diced tomato, chopped cilantro, lime juice, and olive oil. Toss gently to mix. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the Tex Mex burgers by placing a burger patty on the bottom half of each bun. Top with a generous spoonful of avocado corn relish. Add the top bun half, and secure with a toothpick if needed. Serve the Tex Mex Burgers with Avocado Corn Relish hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Salon Abby

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A delightful treat, these homemade pink peppermint marshmallows are ideal for the holidays or anytime you're craving something sweet and minty. They taste great with hot cocoa or as a treat on their own because they are fluffy, light, and slightly minty.

Ingredients: 2/3 cup powdered sugar, for dusting. 3 tablespoons unflavored gelatin. 1/2 cup cold water. 2 cups granulated sugar. 2/3 cup corn syrup. 1/4 cup water. 1/4 teaspoon salt. 1 teaspoon peppermint extract. 1-2 drops pink food coloring adjust to desired color. 1/2 cup crushed candy canes or peppermint candies for coating.

Instructions: Prepare a 9x9-inch 23x23 cm square baking pan by lining it with parchment paper and dusting it generously with powdered sugar. Make sure to coat all sides and corners. In a small bowl, combine the gelatin and 1/2 cup cold water. Let it sit for about 10 minutes to soften. In a medium saucepan over medium heat, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Stir until the sugar has dissolved. Once the sugar has dissolved, insert a candy thermometer and cook without stirring until the mixture reaches 240F 115C. This should take about 8-10 minutes. While the sugar mixture is heating, microwave the gelatin for about 30 seconds until it becomes liquid. Stir it to ensure it's completely smooth. When the sugar mixture reaches 240F 115C, remove it from the heat immediately. Start whisking the gelatin mixture on low speed and slowly pour in the hot sugar syrup in a steady stream. Be careful as the syrup is very hot. Once all the syrup is added, increase the mixer speed to high and continue to whip for 10-12 minutes or until the mixture becomes thick, glossy, and has tripled in volume. Add the peppermint extract and pink food coloring. Continue to whip for an additional 2 minutes, ensuring that everything is well combined. Quickly transfer the marshmallow mixture into the prepared pan and spread it evenly using a spatula. Sprinkle the crushed candy canes or peppermint candies over the top of the marshmallow mixture. Allow the marshmallows to set at room temperature for at least 4 hours or overnight. Once set, dust a cutting board with powdered sugar and flip the marshmallow slab onto it. Remove the parchment paper and dust the top with more powdered sugar. Use a sharp knife or cookie cutters to cut the marshmallows into your desired shapes and sizes. Toss the cut marshmallows in powdered sugar to prevent sticking, and they are ready to enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

minaw collective Ireland

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This hearty chicken soup with poached eggs is perfect for cold days because it is filling and good for you. With its tender chicken, flavorful broth, and poached eggs, this dish will fill you up and warm your heart.

Ingredients: 4 cups chicken broth. 1 cup cooked shredded chicken. 2 cloves garlic, minced. 1 small onion, finely chopped. 2 carrots, sliced. 2 celery stalks, chopped. 4 eggs. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat the chicken broth over medium-high heat. Add minced garlic, chopped onion, sliced carrots, and chopped celery to the pot. Cook for 10-15 minutes or until the vegetables are tender. Add the cooked shredded chicken to the soup and let it simmer for an additional 5 minutes. While the soup is simmering, poach the eggs. Fill a separate saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Using a slotted spoon, carefully remove the poached eggs from the water and set them aside. Season the chicken soup with salt and pepper to taste. To serve, ladle the hot chicken soup into bowls and gently place a poached egg on top of each bowl. Garnish with fresh parsley, and enjoy your delicious chicken soup with poached eggs!

Prep Time: 15 minutes

Cook Time: 25 minutes

intergalactic industries

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This Whole30 Slow Cooker Beef Stir Fry is a convenient and flavorful dish that's perfect for busy weeknights. Tender slices of beef and colorful vegetables are cooked in a savory sauce, creating a satisfying and healthy meal. Plus, it's gluten-free, dairy-free, and packed with nutritious ingredients.

Ingredients: 1.5 lbs beef sirloin, thinly sliced. 1 cup beef broth. 1/4 cup coconut aminos. 2 tablespoons tomato paste. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 onion, thinly sliced. 2 bell peppers, thinly sliced. 2 cups broccoli florets. Salt and pepper to taste. 2 tablespoons arrowroot powder optional, for thickening. Sesame seeds and green onions for garnish.

Instructions: Put coconut aminos, tomato paste, garlic, ginger, and beef broth in a slow cooker. Place broccoli, onion, bell peppers, and sliced beef in the pan. Add pepper and salt. After putting the lid on, cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. For extra thick sauce in the last 30 minutes of cooking, mix arrowroot powder with a tablespoon of water and add it to the slow cooker. Add sesame seeds and chopped green onions on top and serve hot. Enjoy your beef stir fry that is Whole30-friendly!

Prep Time: 15 minutes

Cook Time: 240 minutes

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