tovisims

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This tender chicken is slowly cooked in an Italian dressing-seasoned thick and creamy sauce. To get every last bit, serve with hearty egg noodles.

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In comparison to the standard broccoli salad recipe, the broccoli bacon salad with sunflower seeds is dressed in a tangy dressing with a little less mayonnaise.

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A beef pot roast is braised in dark beer with vegetables, garlic, mustard, and thyme until fall-apart tender. Easy to prep yet packed with flavor!

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This lasagna casserole is the perfect comfort food for a cold winter night.

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Perfect for starting your weekend off right, this smoothie is a virgin version of your favorite Bloody Mary Cocktail.

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By including fresh Mexican chorizo, you can give your cornbread stuffing a unique spin. You might want to serve this stuffing as a main course because it is so delicious.

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The Dating Almond Smoothie is a delightful and nutritious blend that's perfect for a romantic date or a refreshing pick-me-up. With the sweetness of strawberries, blueberries, and honey, it's sure to impress your taste buds.

Ingredients: 1 cup almond milk. 1/2 cup frozen strawberries. 1/2 cup frozen blueberries. 1 ripe banana. 2 tablespoons honey. 1/4 cup rolled oats. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Put everything into a blender. If you want it colder, you can add ice cubes and blend until the texture is smooth and creamy. Put it in a glass and serve right away. Have fun drinking your Dating Almond Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

elle barnes

[tovisims]

Indulge in the rich and creamy goodness of this Truffle Chocolate Cream Pie. A decadent chocolate cookie crust filled with a silky truffle chocolate filling, topped with whipped cream and chocolate shavings. It's a chocolate lover's dream come true!

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 cup heavy cream. 12 ounces semi-sweet chocolate, chopped. 1 teaspoon vanilla extract. 1 1/2 cups whipped cream. Chocolate shavings for garnish.

Instructions: Grains sugar and chocolate cookie crumbs should be combined in a bowl. After adding the melted butter, stir the crumbs to coat them evenly. To make the crust, press the mixture firmly into the bottom of a pie pan. The heavy cream should be heated in a saucepan over medium heat until it starts to simmer. Take off the stove and stir in the chopped semi-sweet chocolate. Mix until well combined and smooth. Add vanilla extract and stir. Evenly spread the chocolate mixture over the cookie crust after pouring it on. Place in the refrigerator until the filling is set, at least two hours. After it's set, cover the chocolate layer with whipped cream and top with chocolate shavings. Before serving, place back in the fridge for one or two more hours. Cut, present, and savor!

Prep Time: 30 minutes

Cook Time: 0 minutes

Raphael Escobar

[tovisims]

A flavorful and comforting one-pot meal featuring tender chicken breasts cooked with crispy bacon, aromatic garlic, sweet onion, and nutritious spinach in a creamy sauce.

Ingredients: 4 chicken breasts. 6 slices bacon, chopped. 3 cloves garlic, minced. 1 onion, diced. 1 cup chicken broth. 1 cup heavy cream. 2 cups fresh spinach. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. Put in the bacon and cook it until it's crispy. Take it out of the pan and set it aside. Put chicken breasts that have been seasoned in the same pan and cook them until both sides are browned. Take it out of the pan and set it aside. Put diced onion in the pan and cook it until it gets soft. Cut up some garlic and add it. Cook for one more minute. Add the heavy cream and chicken broth and stir to mix. Bring everything together to a simmer. Put the bacon and chicken breasts back in the pan. Put in some fresh spinach and let it wilt. Let it cook on low heat for a few more minutes, until the chicken is done and the sauce gets thick. If you think it needs it, add more salt and pepper. Warm up and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

lynda wisdo

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A delicious and colorful couscous dish with the flavors of roasted red peppers and spinach. This easy-to-make recipe is perfect for a quick and satisfying meal.

Ingredients: 1 cup couscous. 2 cups vegetable broth. 1 cup roasted red peppers, chopped. 1 cup fresh spinach, chopped. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Warm up the olive oil in a medium-sized saucepan over medium-low heat. Put in the chopped onion and garlic and cook until the onion turns clear. After you add the couscous, keep stirring it for one to two minutes. Add the vegetable broth and boil it. Lower the heat, cover, and let it simmer for 8 to 10 minutes, or until the couscous is soft and the liquid is gone. Add fresh spinach and roasted red peppers, and stir them in. Cook for another two to three minutes, until the spinach wilts. Taking it off the heat, add the grated Parmesan cheese and mix it in. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Lgt Arnaut Daniel

[tovisims]

This Paleo Slow Cooker Ranch Chicken is not only low carb and keto-friendly but also incredibly flavorful and easy to make. The combination of ranch seasoning, coconut cream, and chicken broth creates a creamy and delicious sauce that pairs perfectly with tender chicken breasts. It's a comforting and satisfying meal that the whole family will love.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix check for Paleo-friendly ingredients or make your own. 1 cup chicken broth. 1/2 cup coconut cream. 1 tablespoon arrowroot powder optional, for thickening. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Put chicken breasts in the crock pot. Put chicken broth, coconut cream, and ranch seasoning in a bowl and mix them together. Cover the chicken with the mixture. Let the chicken cook on low for 6 to 8 hours or high for 3 to 4 hours, until it is soft and fully cooked. If you want a thicker sauce, you can make a slurry by mixing arrowroot powder with a little water. The last 30 minutes of cooking are when you add the stir-ins. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 240 minutes

Communaut S Chr Tiennes De Base Wallonie Et Bruxelles

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Indulge in the sweet, creamy goodness of homemade Moscato ice cream without the hassle of churning. This recipe combines the fruity notes of Moscato wine with rich cream for a delightful frozen treat.

Ingredients: 1 cup Moscato wine. 1 can 14 ounces sweetened condensed milk. 2 cups heavy whipping cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a large mixing bowl, combine the sweetened condensed milk and Moscato wine. Stir until well combined. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the condensed milk and Moscato mixture until fully incorporated. Add vanilla extract and a pinch of salt, and gently stir to combine. Transfer the mixture into a freezer-safe container, cover with a lid, and freeze for at least 6 hours or until firm. Once frozen, scoop the Moscato ice cream into bowls or cones, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tojosai

[tovisims]

A refreshing frozen version of traditional white wine sangria infused with the flavors of stone fruit and mango, perfect for cooling down on a hot day.

Ingredients: 1 bottle white wine. 1 cup frozen mango chunks. 1 cup frozen stone fruit peaches, nectarines, etc.. 1/2 cup orange liqueur. 1/4 cup simple syrup. 1/4 cup fresh orange juice. Ice cubes.

Instructions: In a blender, combine the white wine, frozen mango chunks, and frozen stone fruit. Add orange liqueur, simple syrup, and fresh orange juice. Blend until smooth. Pour the mixture into glasses over ice cubes. Garnish with fresh fruit slices if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Doily Grunge

[tovisims]

Enjoy this sweet and refreshing iced coffee drink on a hot day. It has the wonderful flavors of cinnamon and dolce syrup.

Ingredients: 1 cup brewed espresso or strong coffee. 1/2 cup milk. 2 tablespoons cinnamon dolce syrup. Ice cubes. Whipped cream optional. Ground cinnamon for garnish.

Instructions: Make some strong coffee or espresso and let it cool down to room temperature. Put ice cubes in a glass and pour the cold coffee over them. For more sweetness, mix in the cinnamon dolce syrup. Heat the milk in a different container until it steams but doesn't boil. Add the steamed milk to the iced coffee mix. No need to: Top with whipped cream and ground cinnamon to make it taste even better. Do a good stir, and then enjoy your Cinnamon Dolce Latte!

Prep Time: 5 minutes

Cook Time: 0 minutes

Sam Wineman

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This Toxic Waste BBQ Ribs recipe combines the smokiness of barbecue with the rich and gooey goodness of Toxic Waste Mac and Cheese. It's a culinary adventure that's both irresistibly indulgent and surprisingly delightful.

Ingredients: 2 racks of baby back ribs. 1 cup Toxic Waste Mac and Cheese. 1/2 cup barbecue sauce. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: Get your smoker or grill hot, about 225F 107C. Take off the membrane from the back of the ribs so that the flavor can get in better. Pour brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper into a bowl. Mix them all together to make the rub. Spread the spice mix out on both sides of the ribs. Put the ribs on the grill or smoker and cook them at a steady temperature for two hours. After two hours, brush the ribs with a lot of barbecue sauce and then add dollops of Toxic Waste Mac and Cheese on top. Cook for another 30 to 45 minutes, or until the ribs are soft and the mac and cheese is bubbling. Once you take it off the grill, let it rest for a few minutes. Then, cut it open between the bones. Add more barbecue sauce to the side of the Toxic Waste BBQ Ribs when you serve them. Enjoy the disgustingly tasty mix of flavors!

Prep Time: 20 minutes

Cook Time: 150 minutes

Ames Museum

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This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying.

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The outside of these savory potato wedges is crispy, and the inside is soft. They're great as a snack or side dish for any event.

Ingredients: 4 large potatoes, washed and cut into wedges. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Put potato wedges in a large bowl and add olive oil, garlic powder, paprika, salt, and pepper. Toss the wedges around until they are well covered. Place the wedges on a baking sheet that has been lined with parchment paper so that they are all in one layer. Flip the potatoes over halfway through the 25 to 30 minutes of baking, or until they are golden brown and crispy. Take it out of the oven and serve it hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Tojosai