Alt Archie

Sedona Vibrant Health - Murdork - Gotta Geaux Charters - Red Bowl Asian Cuisine - Vilnos Sruoga

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These chicken enchiladas made in the slow cooker are creamy, cheesy, and full of flavor. They will quickly become a family favorite. They're simple to make and great for a cozy dinner during the week.

Ingredients: 2 cups shredded cooked chicken. 1 can 10 oz red enchilada sauce. 1 cup sour cream. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1 can 4 oz diced green chilies. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 flour tortillas 8 inches.

Instructions: In a bowl, combine shredded chicken, 1/2 cup enchilada sauce, sour cream, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, green chilies, cumin, garlic powder, salt, and black pepper. Spread 1/4 cup enchilada sauce in the bottom of a slow cooker. Divide chicken mixture evenly among tortillas; roll up and place seam side down over sauce in slow cooker. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until heated through and cheese is melted and bubbly.

Prep Time: 15 minutes

Cook Time: 240 minutes

Mohawk Regional Teacher Center

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Enjoy this warm and creamy pasta dish with sweet peas, savory ham, and tender fettucine noodles. It's all covered in a rich Parmesan cream sauce. It's an easy and quick meal that's great for busy weeknights or cozy home dinners.

Ingredients: 250g fettucine pasta. 100g ham, diced. 1 cup frozen peas. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook until it smells good. Put the diced ham in the pan and cook it until it gets a little brown. Toss in the frozen peas, and cook for another two to three minutes, until the peas are warm all the way through. Put heavy cream and grated Parmesan cheese into the pan. Mix the sauce around until it gets a little thicker. Toss the cooked fettucine in the pan with the sauce until it is well covered. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have fun with your tasty fettucine with ham and peas!

Prep Time: 10 minutes

Cook Time: 15 minutes

Blackwater Cockapoos

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There is a unique and tasty take on traditional chili called Cincinnati chili. With cinnamon, cloves, and allspice added to it, it has a unique flavor that goes well with spaghetti noodles.

Ingredients: 1 lb ground beef. 2 cups beef broth. 1 can 15 oz tomato sauce. 1 tbsp Worcestershire sauce. 1 tbsp apple cider vinegar. 1 tbsp chili powder. 1 tsp ground cinnamon. 1 tsp ground cumin. 1/2 tsp ground allspice. 1/2 tsp ground cloves. 1/2 tsp garlic powder. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1 package spaghetti noodles. Optional toppings: shredded cheese, diced onions, oyster crackers.

Instructions: Over medium-low heat, brown the ground beef in a large pot until it's fully cooked. Spice up the pot with chili powder, cinnamon, cumin, allspice, cloves, garlic powder, cayenne pepper, salt, and pepper. Also add Worcestershire sauce and tomato sauce. Mix things together well. Bring the mixture to a low boil, then stir it every now and then for one to two hours. While the chili is cooking, follow the directions on the package to cook the spaghetti noodles. Place the cooked spaghetti noodles on top of the Cincinnati chili. If you want, you can add shredded cheese, diced onions, and oyster crackers on top.

Prep Time: 15 minutes

Cook Time: 90 minutes

Alkmaar Andaman Pearl

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Vegan Sausage Birra is a hearty and flavorful slow-cooked dish made with vegan sausages, vegetables, and aromatic spices. It's perfect for a cozy dinner and easy to prepare in a Crock-Pot.

Ingredients: 1 package vegan sausages. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can diced tomatoes. 1 cup vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Saut until softened, about 5 minutes. Add vegan sausages to the skillet and cook until browned. Transfer sauted mixture to a Crock-Pot. Add diced tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper to the Crock-Pot. Stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

10th Street Garage

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Ingredients: 6 medium potatoes, peeled and thinly sliced. 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup sliced black olives. 1/4 cup diced tomatoes.

Instructions: Warm the oven up to 190C 375F. In a skillet over medium-low heat, brown ground beef. Then, drain off any extra fat. Follow the directions on the packet to add taco seasoning to the beef. In the bottom of a 9x13-inch baking dish that has been greased, put half of the sliced potatoes. Place the beef that has been seasoned on top of the potatoes. Put half of the cheese shreds on top of the beef. Put the rest of the potatoes on top of the cheese. Cover the layer of potatoes with salsa. Place the dish in the oven and bake for 45 minutes! Take off the foil and top the casserole with the rest of the cheese. Put the dish back in the oven and bake it without the lid on for another 10 to 15 minutes, or until the cheese melts and starts to bubble. Take it out of the oven and let it cool down a bit. When ready to serve, add sour cream, black olives, chopped green onions, and diced tomatoes on top.

Prep Time: 20 minutes

Cook Time: 60 minutes

Franziska Seidl

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Indulge in these delightful lobster sliders featuring succulent lobster meat tossed in a creamy mayo dressing, served on toasted buns with fresh lettuce and tomatoes.

Ingredients: 1 lb cooked lobster meat, chopped. 1/4 cup mayonnaise. 2 tablespoons chopped chives. 1 tablespoon lemon juice. Salt and pepper to taste. 12 slider buns, split and toasted. Lettuce leaves, for serving. Sliced tomatoes, for serving. Butter, for grilling.

Instructions: In a bowl, combine chopped lobster meat, mayonnaise, chives, lemon juice, salt, and pepper. Mix until well combined. Spread butter on the insides of each slider bun. Place a lettuce leaf and sliced tomato on the bottom half of each bun. Top with a generous scoop of lobster mixture. Cover with the top half of the bun. Heat a grill pan or skillet over medium heat. Place sliders on the pan and cook until golden brown and heated through, about 2-3 minutes per side. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Neighborhood Strong

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This classic burger recipe will satisfy your hunger. Meat patties that are juicy, cheese that melts, and fresh toppings make this the best comfort food ever.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 tomato slices. 4 onion slices. 4 pickle slices. Ketchup and mustard for condiments.

Instructions: Warm up the grill or pan on the stove over medium-high heat. Making burger patties from the ground beef is easy. Just divide it into 4 equal parts. Add salt and pepper to both sides of the patties. Put the patties on the grill or pan and cook them for three to four minutes on each side for medium-rare, or longer if you like them more done. Place a slice of cheddar cheese on top of each patty and cover it until it melts. Do this in the last minute of cooking. You can grill or toast the hamburger buns until they are lightly browned. Put the burgers together: Put a lettuce leaf on the bottom half of each bun. Then add a cheeseburger patty, a tomato slice, an onion slice, and a pickle slice. On the top half of the buns, spread ketchup and mustard. Then, put them on top of the burgers that have been put together. Your classic burger is ready to eat when it's hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Qummunity Connections

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Crispy bacon, melted cheddar cheese, and sweet pear slices that have all been grilled to perfection in a panini. This sandwich has just the right amount of sweet and savory.

Ingredients: 4 slices of bacon. 4 slices of cheddar cheese. 1 ripe pear, thinly sliced. 8 slices of your favorite bread. 2 tablespoons butter.

Instructions: In a pan over medium heat, cook the bacon until it gets crispy. Take it off and let it dry on paper towels. Each piece of bread should have one side brushed with butter. Put a piece of cheddar cheese on each of the four slices of bread that didn't have butter on it. Put cooked bacon and sliced pears on top of the cheese. For extra cheese, add another slice on top of the bacon. Put the rest of the bread slices on top, buttered side up. Warm up a skillet or a panini press over medium heat. In a panini press or skillet, cook the sandwiches for about 3 to 4 minutes on each side, until the bread is golden brown and the cheese melts. Take it out of the pan or press and let it cool for one minute. Then, cut it in half diagonally. Enjoy your tasty bacon, cheddar, and pear panini while it's still hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Whimple Parish Council

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A delicious and nutritious one-pot Mediterranean quinoa chicken dish, packed with flavors from olives, tomatoes, and feta cheese. Perfect for a quick and healthy meal!

Ingredients: 1 cup quinoa, rinsed. 1 lb boneless, skinless chicken breasts, diced. 1 cup cherry tomatoes, halved. 1/2 cup Kalamata olives, sliced. 1/2 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 3 cloves garlic, minced. 1 lemon, juiced. 2 cups chicken broth. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in quinoa, chicken broth, lemon juice, and dried oregano. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Stir in cherry tomatoes, Kalamata olives, and half of the feta cheese. Cover and let it sit for 5 minutes to allow the flavors to meld. Garnish with remaining feta cheese and chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ng Science Department

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This BLT pasta salad takes the classic tastes of a BLT sandwich and puts them in a quick and easy pasta salad. It's great for potlucks, picnics, or as a side dish for any meal!

Ingredients: 8 ounces rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cooked bacon, chopped. 2 cups baby spinach leaves. 1/2 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 2 green onions, thinly sliced. 1/4 cup grated Parmesan cheese.

Instructions: Cook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine cooked pasta, cherry tomatoes, bacon, and baby spinach leaves. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the pasta mixture and toss until well coated. Garnish with sliced green onions and grated Parmesan cheese. Chill in the refrigerator for at least 1 hour before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Catalina Arroyo

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Indulge in the rich flavors of grilled rib-eye steak paired with tangy blue cheese, all nestled between slices of crusty bread.

Ingredients: 2 rib-eye steaks. Salt and black pepper to taste. 4 slices of crusty bread. 1/4 cup blue cheese, crumbled. 1/4 cup mayonnaise. 2 tablespoons butter, softened. 1 tablespoon olive oil. 1 clove garlic, minced. 1 cup arugula leaves.

Instructions: Warm the grill up to high heat. On both sides, salt and pepper the rib-eye steaks. Grill steaks for four to five minutes on each side for medium-rare or until done to your liking. After 5 minutes, cut it into thin slices. Toast bread slices on the grill until they are just beginning to turn golden brown. Put the blue cheese and mayonnaise in a small bowl and mix them together until they are well mixed. Each piece of bread should have butter on one side. Put olive oil and minced garlic in a pan over medium-low heat. For about one minute, cook until the garlic smells good. On one piece of bread, put slices of rib-eye. Then, add the blue cheese mixture, arugula leaves, and the other piece of bread. In a skillet, cook the sandwiches for about two to three minutes on each side, or until the bread is golden and the cheese melts. On a diagonal, cut the sandwiches and serve them hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Snimanje Dronom

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This creamy corn dip is a delightful vegan alternative to traditional dairy-based dips. It's packed with flavor and perfect for parties or snacking.

Ingredients: 2 cups corn kernels. 1/2 cup vegan mayonnaise. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. Fresh chopped chives for garnish.

Instructions: Use a blender or food processor to pulse the corn kernels until they are just barely mashed. Put the mashed corn in a bowl for mixing. Nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper should all be added. Mix everything together well. Put it in the fridge for at least 30 minutes to mix the flavors. Before serving, sprinkle with chopped fresh chives. Pair it with the crackers or chips of your choice.

Prep Time: 10 minutes

Cook Time: 0 minutes

Anna Kerkhof

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It's easy to make and tastes great. This One Pot Chicken Caesar Pasta combines the classic flavors of Caesar salad with tender chicken and pasta. Everything cooks in one pot, so it's easy to make and doesn't take long to clean up.

Ingredients: 1 lb chicken breast, diced. 2 cups penne pasta. 2 cups chicken broth. 1 cup Caesar salad dressing. 1 cup grated Parmesan cheese. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/2 teaspoon black pepper. 2 tablespoons olive oil. Salt to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken breast and minced garlic, cook until chicken is browned. Add penne pasta, chicken broth, Caesar salad dressing, black pepper, and salt to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until pasta is cooked and most of the liquid is absorbed. Stir in grated Parmesan cheese and cherry tomatoes. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Lucy Victoria Yoga

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A filling and cozy supper is produced by combining traditional baked beans with ground beef in a hearty and flavorful dish.

Ingredients: 1 lb ground beef. 1 can 28 oz baked beans. 1/2 cup ketchup. 1/4 cup brown sugar. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1 clove garlic, minced. 1 tsp mustard. 1/2 tsp Worcestershire sauce. Salt and pepper to taste.

Instructions: Set oven temperature to 175C 350F. Using a spatula, break up the ground beef as it cooks, browning it over medium heat in a skillet. To the skillet, add the minced garlic, bell pepper, and diced onion. Saut the veggies until they become tender. The browned beef mixture, baked beans, ketchup, mustard, brown sugar, Worcestershire sauce, salt, and pepper should all be combined in a sizable mixing bowl. Blend thoroughly. Spread the mixture evenly in a baking dish after transferring it there. Bake for 30 to 35 minutes, or until the beans are bubbly and hot, in a preheated oven. Before serving, take it out of the oven and allow it to cool slightly. Savor your mouthwatering Baked Beans with Ground Beef!

Prep Time: 15 minutes

Cook Time: 35 minutes

Thee Sabbath Years

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This creamy vegan tomato soup will take you back to the comforting tastes of Italy. With just a few simple ingredients and lots of fragrant herbs, it's a delicious dish that's great for any event.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 28 oz crushed tomatoes. 2 cups vegetable broth. 1 cup coconut milk. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish. Dairy-free cheese optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the diced onion and cook until it turns clear. Cut up some garlic, carrot, and celery and add them. For another two to three minutes, cook. Add the crushed tomatoes, coconut milk, vegetable broth, and dried oregano and basil. Work them all in. Lower the heat and let the soup cook for 15 to 20 minutes, stirring every now and then. Add pepper and salt to taste. Blend the soup with an immersion blender until it is smooth and creamy. If you want, you can serve it hot with fresh basil leaves and dairy-free cheese on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serralheria Cmp

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Enjoy these crunchy and tasty mushrooms that have been cooked in an air fryer. They're great as a snack or as a side dish for your favorite meal.

Ingredients: 250g champignonpaddestoelen. 2 eetlepels olijfolie. 1 teentje knoflook, fijngehakt. 1 theelepel gedroogde tijm. Zout en peper naar smaak.

Instructions: Reinig de champignons en snijd ze in plakjes. In een kom, meng de champignons met olijfolie, knoflook, gedroogde tijm, zout en peper. Zorg ervoor dat de champignons goed bedekt zijn met de kruiden en olie. Verwarm de airfryer voor op 180 graden Celsius. Plaats de gemarineerde champignons in de airfryermand. Zorg ervoor dat ze gelijkmatig verdeeld zijn. Bak de champignons in de airfryer gedurende 12-15 minuten, of tot ze goudbruin en knapperig zijn. Schud de mand halverwege de kooktijd om de champignons gelijkmatig te bakken. Serveer de hartige champignons direct als een heerlijke snack of bijgerecht. Geniet ervan!

Prep Time: 10 minutes

Cook Time: 15 minutes

Art House 17

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These Coca-Cola cupcakes are a delightful twist on the classic soda. They're moist, chocolatey, and have a subtle cola flavor that's sure to please anyone with a sweet tooth. Perfect for parties or a sweet treat any day!

Ingredients: 1 cup Coca-Cola. 1/2 cup buttermilk. 1/2 cup unsalted butter. 1/4 cup unsweetened cocoa powder. 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 1 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 tsp vanilla extract.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Put Coca-Cola, butter, and cocoa powder in a saucepan and mix them together. Put it on medium heat and stir it around until the butter melts and the mixture is smooth. Take it off the heat and let it cool down a bit. Whisk the flour, sugar, baking soda, and salt together in a large bowl. Beat the eggs and vanilla extract together in a different bowl. Slowly add the Coca-Cola mix to the dry ingredients and mix them together until they are well mixed. Mix the eggs into the batter and stir it in until it's all mixed together. Fill up about two-thirds of the way to the top of each cupcake liner with batter. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. Now that the cupcakes are cool, you can frost them with your favorite frosting or just eat them plain.

Prep Time: 20 minutes

Cook Time: 20 minutes

Be Happy Cafe