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In this dish, salmon is combined with all the toppings found on a Chicago-style hot dog, including pickles, onions, tomatoes, and sport peppers.

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Cheddar cheese is sprinkled on top of baked vegetable rice pilaf to create a simple and quick side dish.

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Potatoes are tossed in a garlicky dill butter before being served in this easy side.

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Full of keto-friendly ingredients, this easy creamy chicken and vegetable bake is a delicious dinner that won't ruin your diet.

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Easy barbecue chicken soup is made by cooking together all the ingredients and flavors of barbecue chicken in a slow cooker!

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Inspired by "How the Grinch Stole Christmas," this breakfast hash makes a perfect start to holiday mornings.

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Creamy and tangy coconut yogurt made easily in the Instant Pot, perfect for a vegan breakfast or snack.

Ingredients: 2 cans 800ml full-fat coconut milk. 2 tbsp agar agar flakes. 2 tbsp tapioca starch. 2 tbsp maple syrup. 2 capsules vegan probiotics.

Instructions: Put the coconut milk into the Instant Pot. Mix the agar agar flakes and tapioca starch together with a whisk until everything is well mixed. Put the lid back on the Instant Pot and set the valve to "sealing." Set the timer to 8 hours and choose the "Yogurt" function. Open the lid after 8 hours and let the yogurt cool to 110F 43C. Take the probiotic powder out of the capsules and mix it into the yogurt. Add the maple syrup and mix it in. Put the yogurt in jars and put them in the fridge for at least 4 hours, or until the yogurt is set. Top with your favorite things.

Prep Time: 10 minutes

Cook Time: 480 minutes

Cumo – cincinnati urban ministry outreach

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A delightful salad featuring crispy honey-glazed chicken on a bed of fresh spring greens, with a sweet and savory honey-soy dressing.

Ingredients: 2 boneless, skinless chicken breasts. 1/2 cup all-purpose flour. 1/2 cup panko breadcrumbs. 1/4 cup honey. 2 tablespoons soy sauce. 2 tablespoons olive oil. 4 cups mixed spring greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup toasted almond slices. 1/4 cup crumbled feta cheese. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a shallow dish, combine the flour, panko breadcrumbs, salt, and pepper. Dip each chicken breast in the flour mixture, making sure it's coated evenly. Heat olive oil in an ovenproof skillet over medium-high heat. Add the coated chicken breasts and cook for 2-3 minutes on each side until they are golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through. While the chicken is baking, make the dressing by whisking together honey and soy sauce in a small bowl. Remove the cooked chicken from the oven and brush each breast with the honey-soy sauce mixture. Let the chicken rest for a few minutes before slicing it into thin strips. In a large salad bowl, combine the mixed spring greens, cherry tomatoes, cucumber, and red onion slices. Top the salad with sliced crispy honey chicken. Sprinkle with toasted almond slices and crumbled feta cheese. Drizzle any remaining honey-soy dressing over the salad. Toss everything gently to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Picom 3D

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You should eat these Avocado Cream Slaw Fish Tacos with this guacamole. It gives your tacos a creamy and tangy flavor that goes well with the crunchy fish and slaw.

Ingredients: 2 ripe avocados. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo, seeded and minced. 1 lime, juiced. Salt and pepper to taste.

Instructions: Take the avocados apart in half, take out the pits, and scoop out the flesh into a bowl. Use a fork or potato masher to mash the avocados until you get the consistency you want. As you mix the lime juice and diced red onion, cilantro, and jalapeo, you'll get a spicy sauce. Combine well. Add pepper and salt to taste. If you need to, change the seasoning. Put plastic wrap over the guacamole, making sure it touches the top to keep it from turning brown. Chill until you're ready to use.

Prep Time: 15 minutes

Cook Time: 0 minutes

Forward man

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With a golden, cheesy crust, this Baked Chicken Fettuccine Alfredo has tender chicken breast, creamy Alfredo sauce, and fettuccine pasta that is just right. This dish is perfect for family dinners or special events because it's warm and filling.

Ingredients: 8 oz fettuccine pasta. 2 cups cooked chicken breast, diced. 2 cups Alfredo sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon black pepper. 1/4 teaspoon salt. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. You can put cooked chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, black pepper, and salt in a large bowl. Combine well. Toss the cooked fettuccine with the chicken Alfredo until it is covered all over. Put the mixture in a baking dish that has been greased. If you want, you can add more mozzarella and Parmesan cheese on top. Put it in the oven for 20 to 25 minutes, or until the top is bubbly and golden brown. Before serving, sprinkle with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Shelton United Methodist Church

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A delightful treat, these Snowflake Macarons are ideal for winter celebrations. Their flavor and delicate design will wow your guests.

Ingredients: 180g almond flour. 180g powdered sugar. 2 large egg whites about 70g, room temperature. 45g granulated sugar. 1/4 tsp cream of tartar. 1/2 tsp vanilla extract. Blue and white food coloring gel optional.

Instructions: Prepare a parchment paper-lined baking sheet. In a bowl, sift together powdered sugar and almond flour. Beat the egg whites in a different bowl until frothy. Continue beating after adding the cream of tartar. When stiff peaks form, gradually add the granulated sugar while beating. Once the batter is smooth, fold in the almond flour mixture and vanilla extract. If you'd like, split the batter, coloring half of it blue and leaving the other half white. Spoon the colored batter into individual piping bags fitted with a round tip. Onto the parchment paper, pipe snowflake shapes. After 30 minutes, let the baking sheet rest on the counter to release any remaining air bubbles. Set the oven temperature to 300F 150C. Bake for 15 to 18 minutes, or until the macarons come off the parchment paper easily. Let them cool fully on the parchment paper before removing. Place two macarons together and fill them with your preferred filling ganache, buttercream, etc.. Present and savor!

Prep Time: 30 minutes

Cook Time: 18 minutes

Peter Hansen

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Slow-cooked roast beef sandwiches with melted provolone cheese and a tasty jus for dipping are the perfect comfort food.

Ingredients: 3 lbs beef roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1 tablespoon Worcestershire sauce. 1 tablespoon dijon mustard. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 8 hoagie rolls. 8 slices provolone cheese.

Instructions: Put the beef roast in the crock pot. Add minced garlic and sliced onion on top. Put beef broth, soy sauce, Worcestershire sauce, Dijon mustard, thyme, rosemary, salt, and pepper in a bowl and mix them together. Pour the mix over the beef in the slow cooker. For 8 hours, or until the beef is soft, cover and cook on low heat. Take the beef out of the slow cooker and use two forks to shred it. Take the liquid out of the slow cooker and set it aside to use as a dip. Put shredded beef and a slice of provolone cheese on each sliced hoagie roll. Put sandwiches under the broiler and toast them until the cheese melts. Serve the sandwiches with the cooking liquid that you saved to dip them in.

Prep Time: 15 minutes

Cook Time: 480 minutes

Greg Talbott

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This quiche has a twist that makes it taste even better. This classic dish has a polenta crust that gives it a unique texture and flavor. The filling of spinach, red onion, and feta cheese is tasty and filling.

Ingredients: 1 cup polenta. 2 cups water. 1 tablespoon olive oil. 1 red onion, thinly sliced. 2 cups fresh spinach, chopped. 4 eggs. 1 cup milk. 1/2 cup crumbled feta cheese. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a saucepan, bring water to a boil. Gradually whisk in polenta and cook, stirring constantly, until thickened, about 5 minutes. Remove polenta from heat and press it into the bottom and up the sides of a greased pie dish to form a crust. Bake for 10 minutes. In a skillet, heat olive oil over medium heat. Add sliced red onion and cook until softened, about 5 minutes. Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat. In a bowl, whisk together eggs, milk, feta cheese, salt, and pepper. Spread the spinach and onion mixture evenly over the partially baked polenta crust. Pour the egg mixture over the spinach and onion. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and the top is golden brown. Let cool slightly before slicing and serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

#FillingDish, #UniqueTexture, #Quiche, #PolentaCrust

Tora Travels

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A delicious gluten-free pizza with a crispy quinoa crust, topped with flavorful tomato sauce, cherry tomatoes, and vegan feta cheese. Perfect for a healthy and satisfying meal.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 teaspoon salt. 1 tablespoon olive oil. 1/2 cup tomato sauce. 1 cup cherry tomatoes, sliced. 1/2 cup vegan feta cheese, crumbled. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Add the quinoa, water, and salt to a saucepan. Bring to a boil, then lower the heat and simmer for 15 minutes with the lid on. This will make the quinoa soft and the water disappear. Take the quinoa off the heat and cover it for 5 minutes. Use a fork to fluff it up and put it in a bowl. Mix the quinoa well after adding the olive oil. To make the crust, spread the quinoa mixture out evenly on a pizza stone or a baking sheet lined with parchment paper. The quinoa crust should be baked for 15 to 20 minutes, or until it turns golden and crisp. Mix tomato sauce with the crust, then add sliced cherry tomatoes and vegan feta that has been broken up. For another 10 to 12 minutes, or until the toppings are warm, bake the pizza. When you take it out of the oven, add chopped fresh basil and salt and pepper to taste. Cut the quinoa crust pizza into pieces and serve it hot. Have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

Nz Mens And Mixed Netball

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This Mediterranean Cobb Salad is a delicious and hearty salad with a Mediterranean twist. It's loaded with fresh vegetables, creamy feta cheese, and a flavorful vinaigrette dressing.

Ingredients: 2 cups of mixed greens. 1 cup of cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup of Kalamata olives, pitted. 4 hard-boiled eggs, sliced. 1 cup of feta cheese, crumbled. 1/4 cup of fresh basil leaves. 1/4 cup of olive oil. 2 tablespoons of red wine vinegar. 1 teaspoon of dried oregano. Salt and pepper to taste.

Instructions: Put the mixed greens at the bottom of a large salad bowl. On top of the greens, put the cucumber, red onion, cherry tomatoes, Kalamata olives, and hard-boiled egg slices. Break up the feta cheese and sprinkle it on top of the salad. Tear up the fresh basil leaves and put them all over the salad. Put the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl and mix them together with a whisk. Just before you serve the salad, drizzle it with the dressing. Gently toss everything together to mix everything together. Serve your Mediterranean Cobb Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

My Little Pony Party

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This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

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This refreshing watermelon, grilled corn, and feta salad is a perfect summer dish. The sweet and juicy watermelon pairs beautifully with the smoky grilled corn and the salty feta cheese. Topped with fresh basil and a tangy dressing, it's a burst of flavors in every bite.

Ingredients: 2 cups watermelon cubes. 2 ears of corn, grilled and kernels removed. 1/2 cup crumbled feta cheese. 1/4 cup fresh basil leaves, torn. 1/4 cup red onion, thinly sliced. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Watermelon cubes, grilled corn kernels, crumbled feta cheese, torn basil leaves, and thinly sliced red onion should all be put in a large bowl. Set aside a small bowl and whisk the extra-virgin olive oil and balsamic vinegar together to make the dressing. Add the dressing to the salad and mix it all together. Toss the salad gently to make sure the dressing covers everything. Add pepper and salt to taste. Place an equal amount of salad in each of the two red bowls. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Road To Athens