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It is said that the Hot Brown sandwich came from the Brown Hotel in Louisville, Kentucky. This version, which was inspired by Evansville Living Magazine, is baked to perfection and has layers of toasted bread, turkey, bacon, tomatoes, and a creamy Parmesan sauce.

Ingredients: 8 slices white sandwich bread. 1/2 cup butter. 1/2 cup all-purpose flour. 4 cups milk. 1 cup grated Parmesan cheese. Salt and pepper to taste. 16 slices cooked turkey breast. 8 slices cooked bacon. 2 ripe tomatoes, sliced. Paprika for garnish.

Instructions: Start by heating the oven to 400F 200C. Toast the bread until it turns a light golden color. Melt the butter over medium-low heat in a saucepan. Add the flour and mix it in well. Cook for one to two minutes. Slowly add the milk while whisking all the time until the mixture is smooth and thick. Add the grated Parmesan cheese and mix it in until it melts and is well mixed in. Add pepper and salt to taste. Toast the bread slices and put them on a baking sheet. Put two turkey slices, one bacon slice, and two tomato slices on top of each slice. Cover the sandwiches completely with the sauce that you just made. Add paprika as a finishing touch. After the oven is hot, bake the dish for 10 to 15 minutes, or until the sauce is bubbly and golden brown. Enjoy while hot!

Miranda Nelson

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With a buttery crust and a burst of fresh strawberry flavor, these Fresh Strawberry Bars are a delightful treat. They are ideal for any occasion and are sure to please family and friends.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup powdered sugar. 1 cup fresh strawberries, diced. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1/4 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease an 8x8-inch baking dish. In a medium bowl, combine the flour, softened butter, and powdered sugar. Mix until crumbly. Press the crust mixture into the prepared baking dish, creating an even layer. In another bowl, mix the diced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread the strawberry mixture over the crust in the baking dish. Bake in the preheated oven for 25-30 minutes or until the crust turns golden brown. Remove from the oven and let it cool completely in the baking dish. Once cooled, cut into bars and serve. Enjoy these delicious Fresh Strawberry Bars!

Johnny

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A classic burger has a taste that never goes out of style. It has juicy beef patties, melted cheddar cheese, and fresh toppings.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard for condiments.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. Put the ground beef, salt, and black pepper in a bowl and mix them together. Combine well. Make 4 burger patties out of the beef mixture that are all the same size. Put the burger patties on the grill or pan and cook for three to four minutes on each side for medium-rare. You can change the cooking time to get the level of doneness you like. In the last minute of cooking, put a slice of cheddar cheese on top of each patty and let it melt. You can grill or toast the burger buns until they are lightly browned. Put a lettuce leaf and a tomato slice on the bottom bun of each burger. Then add the cooked burger patty, melted cheese, and sliced onions. On the top bun, spread ketchup and mustard. Then, put it on top of the other ingredients. Hot classic burgers with your favorite sides are a great meal.

BigMouseWorld

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Ricetta Couscous Palombo e Patate is a tasty couscous dish with grilled palombo fillet and soft potatoes that is based on a Mediterranean recipe. It tastes great and fills you up, and you can eat it for lunch or dinner.

Ingredients: 250g couscous. 200g palombo hake fillet. 2 potatoes. 1 onion. 2 cloves garlic. 1 tomato. 1/2 cup green peas. 1/2 cup chopped parsley. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: After you rinse the couscous with cold water, let it sit for 5 minutes so it can soak up the water. Use a fork to fluff it up. Salt, pepper, and olive oil should be used to season the palombo fillet. For about 4 minutes on each side, grill or fry until the food is done. Put away. The potatoes should be boiled for about 10 minutes, or until they are soft. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Throw in the garlic and onion, cut up. Saut until the onions are clear. Put in green peas, cumin, and diced tomato. Hold on for three to four more minutes. Add the diced potatoes and cooked couscous. Mix well and heat all the way through. Salt, pepper, and chopped parsley should be added to taste. Toss to make the flavors spread out evenly. On top of the couscous mix, place the grilled palombo fillet. If you want, you can add more parsley as a garnish. Have fun!

Janice M

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This light turkey and corn chowder is a comforting and hearty soup perfect for chilly days. Packed with protein and vegetables, it's a nutritious option for a satisfying meal.

Ingredients: 1 lb cooked turkey breast, diced. 1 onion, chopped. 2 cloves garlic, minced. 2 medium potatoes, diced. 1 red bell pepper, diced. 1 cup frozen corn kernels. 4 cups low-sodium chicken broth. 1 cup low-fat milk. 2 tablespoons flour. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Add the flour and cook for one to two minutes. Add the chicken broth slowly while stirring all the time to avoid lumps. Put in the thyme, potatoes, and bell pepper. Bring to a boil, then lower the heat and let it cook for 15 minutes, or until the potatoes are soft. Add the milk, corn, and turkey and mix well. Let it cook for five more minutes. Add pepper and salt to taste. If you want, you can serve it hot and top it with fresh herbs.

Connor R

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A tasty turkey burger with pumpkin mayo that gives it a spicy kick and caramelized onions that make it taste sweet. Ideal for the fall season!

Ingredients: 1 lb ground turkey. 1 onion, thinly sliced. 2 tablespoons olive oil. 4 burger buns. 4 slices Swiss cheese. 1/2 cup pumpkin puree. 2 tablespoons mayonnaise. 1 teaspoon hot sauce. Salt and pepper to taste. Butter for toasting buns.

Instructions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes. Remove from the skillet and set aside. In a mixing bowl, combine the ground turkey, salt, and pepper. Form the mixture into 4 burger patties. Heat the remaining olive oil in the skillet over medium-high heat. Add the turkey patties and cook for about 5-6 minutes per side or until they are cooked through and have a nice brown crust. While the burgers are cooking, mix together the pumpkin puree, mayonnaise, and hot sauce in a small bowl to create the spicy pumpkin mayo. During the last minute of cooking, place a slice of Swiss cheese on each turkey patty and cover the skillet to melt the cheese. Spread a generous amount of the spicy pumpkin mayo on the bottom half of each burger bun. Place a turkey patty with melted cheese on top of the mayo, followed by a portion of caramelized onions. Spread butter on the top half of the burger buns and toast them in a separate skillet until they are golden brown. Place the toasted bun on top of the onions to complete the burger. Serve the Turkey Melt with Caramelized Onions and Spicy Pumpkin Mayo immediately and enjoy the flavors of fall!

Elena Cole

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Graham cracker chicken strips are a delightful twist on traditional chicken tenders, combining the sweetness of graham crackers with savory Parmesan cheese for a crunchy coating that's sure to please.

Ingredients: 1 lb chicken breast tenders. 1 cup crushed graham crackers. 1/2 cup grated Parmesan cheese. 1/2 tsp garlic powder. 1/2 tsp paprika. 1/4 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten.

Instructions: Preheat oven to 375F 190C. In a shallow dish, mix crushed graham crackers, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Dip each chicken tender in beaten eggs, then coat with the graham cracker mixture, pressing gently to adhere. Place the coated chicken tenders on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until chicken is cooked through and the coating is golden brown and crispy. Serve hot and enjoy!

Brady K

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If you want to make Valentine's Day extra sweet, try these chocolate-hazelnut crepes. Hazelnut spread and rich cocoa crepes go together like peanut butter and jelly.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. 1/4 cup chocolate-hazelnut spread. Fresh strawberries, for garnish. Powdered sugar, for dusting.

Instructions: Whisk the cocoa powder, sugar, salt, and flour together in a bowl. Put the eggs in a different bowl and beat them. Then add the milk, melted butter, and vanilla extract. Combine well. Mix the wet and dry ingredients together with a whisk until the batter is smooth enough to use for making crepes. Put a nonstick skillet over medium-high heat and use cooking spray or butter to lightly coat it. Add a small amount of the crepe batter to the pan and swirl it around to cover the bottom evenly. The crepe is done when the edges begin to lift and the center is firm. Turn the crepe over and cook the other side for an extra one to two minutes. Take the crepe out of the pan and do it again with the rest of the batter. Spread a little chocolate-hazelnut spread on each crepe. Then, fold them in half, and then again, to make a triangle. Put fresh strawberries on top and sprinkle powdered sugar over them. Enjoy your tasty chocolate-hazelnut crepes while they're still warm.

Jason Trevino

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Enjoy the rich flavors of chicken drumsticks wrapped in bacon and served with a delicious Marsala sauce. This air fryer recipe makes a delicious meal that's great for any event. It has crispy bacon and tender chicken.

Ingredients: 4 chicken drumsticks. 4 slices of bacon. 1/2 cup Marsala wine. 1/4 cup chicken broth. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat your air fryer to 375F 190C. Season the chicken drumsticks with salt, pepper, and dried thyme. Wrap each chicken drumstick with a slice of bacon, securing it with toothpicks if needed. Place the bacon-wrapped chicken drumsticks in the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer. Cook the chicken drumsticks in the air fryer for 20-25 minutes, turning them halfway through, or until the bacon is crispy and the chicken is cooked through with an internal temperature of 165F 74C. While the chicken is cooking, prepare the Marsala sauce. In a saucepan, heat olive oil over medium heat and saut minced garlic until fragrant. Add Marsala wine and chicken broth to the saucepan. Bring to a simmer and let it cook for about 10 minutes, allowing the sauce to reduce and thicken slightly. Once the bacon-wrapped chicken drumsticks are done in the air fryer, remove them and set aside to rest for a few minutes. Serve the chicken drumsticks drizzled with the Marsala sauce and garnish with fresh parsley. Enjoy your delicious Bacon-Wrapped Chicken Drumsticks with Marsala Sauce!

Leo Simpson