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Mountain Clay - Helenas Salon - faith nolton - newcastle book boyfriend author signing - a little coy

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mount mitchell

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newcastle book boyfriend author signing

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abby mcmillen

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International Conference on Business and Engineering Research

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savage area women of today

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Filling Station Idaho

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Savanna Whitlock

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Westman Parent

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These French Dip Sandwiches with Caramelized Onions made in a slow cooker are so tender and full of flavor that they are the perfect comfort food. Everything is done for you by the slow cooker, which adds flavor to the beef and makes the onions caramelize just right. Make these sandwiches for a family-friendly meal that everyone will enjoy.

Ingredients: 3 lbs beef chuck roast. 2 large onions, thinly sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 1 tablespoon Dijon mustard. 1 tablespoon brown sugar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 6 French rolls. 12 slices provolone cheese.

Instructions: To make beef chuck roast, put beef broth, soy sauce, Worcestershire sauce, Dijon mustard, brown sugar, dried thyme and rosemary, salt, and pepper in a slow cooker. Add the chuck roast and mix it all together. Turn the heat down to low, cover, and cook for 8 hours, or until the beef is soft and can be shred with a fork. Take the beef out of the slow cooker and use two forks to shred it. Put away. Take the onions out of the cooking liquid and set them aside. Warm up the broiler. Put the French rolls on a baking sheet after they have been cut in half. Put two slices of provolone cheese, caramelized onions, and shredded beef on top of each roll. Put it under the broiler for two to three minutes, or until the cheese melts and bubbles. Use the cooking liquid you saved to make a dipping sauce for the sandwiches. Your French dip sandwiches with caramelized onions are ready to be eaten!

Prep Time: 15 minutes

Cook Time: 480 minutes

Rancho 2 Rios

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This dish is low in carbs and is paleo-friendly. It has tender baked chicken breasts that are flavored with sour lemon, salty capers, and hearty artichoke hearts. Great for a healthy and tasty dinner during the week!

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup almond flour. 1/4 cup lemon juice. 1/2 cup chicken broth. 1/4 cup capers, drained. 1 can 14 ounces artichoke hearts, drained and chopped. 2 tablespoons fresh parsley, chopped. 2 cloves garlic, minced.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt and pepper, then coat each piece with almond flour. In a skillet, heat olive oil over medium-high heat. Brown chicken on both sides, about 3-4 minutes per side. Transfer chicken to a baking dish. In the same skillet, add lemon juice, chicken broth, capers, artichoke hearts, and minced garlic. Bring to a simmer and cook for 2-3 minutes, scraping any browned bits from the bottom of the skillet. Pour the lemon-artichoke mixture over the chicken in the baking dish. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and juices run clear. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

sign creations

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Using the Instant Pot 10-inch Tempered Glass Lid, this is a quick and tasty one-pot meal with perfectly cooked rice and juicy chicken thighs.

Ingredients: 1 cup rice. 1.5 lbs chicken thighs, bone-in and skin-on. 1 cup chicken broth. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon thyme. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Add thyme, salt, pepper, and paprika to the chicken thighs. Put the Instant Pot on "Saute" and heat the olive oil. Put in the chicken thighs and sear them on both sides until they are golden brown. Take it out and set it aside. Put the onions and garlic in the same pot and cook them until they get soft. Toss in the rice and wait one to two minutes. Add chicken broth and scrape up any browned bits in the pot to deglaze it. On top of the rice, put the chicken thighs that have been seared. Put the lid back on the Instant Pot and set it to "Pressure Cook." Wait 8 minutes. When you're done, quickly let go of the pressure. Open the lid slowly, fluff up the rice, and then put the chicken on top. If you want, add fresh herbs as a garnish.

Prep Time: 15 minutes

Cook Time: 8 minutes

paula usuga

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Indulge in the delightful combination of honey-roasted peaches, creamy Greek yogurt, and crunchy granola in this refreshing parfait.

Ingredients: 4 ripe peaches, sliced. 2 tablespoons honey. 1 cup Greek yogurt. 1/2 cup granola. 1/4 cup chopped nuts e.g., almonds or walnuts. Fresh mint leaves for garnish.

Instructions: Preheat the oven to 375F 190C. Place peach slices on a baking sheet and drizzle with honey. Roast in the oven for 15-20 minutes or until peaches are caramelized, stirring halfway through. Allow the roasted peaches to cool. In serving glasses, layer Greek yogurt, granola, and the honey roast peaches. Repeat the layers until the glasses are filled, finishing with a layer of peaches on top. Top each parfait with chopped nuts and garnish with fresh mint leaves. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

agility brandys

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Easy to make mashed potatoes in the slow cooker that are creamy and full of flavor. It goes well with any meal as a comforting side dish.

Ingredients: 5 lbs potatoes, peeled and diced. 1 cup chicken broth. 1 cup water. 1/2 cup butter. 1 cup sour cream. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Place diced potatoes in the slow cooker. Pour chicken broth and water over the potatoes. Add butter, sour cream, garlic powder, salt, and pepper to the slow cooker. Cover and cook on low for 6-8 hours, or until potatoes are tender. Mash potatoes using a potato masher or fork until desired consistency is reached. Adjust seasoning if necessary. Serve hot, garnished with chopped chives if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Ancient Misteries

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A delicious and nutritious one-pot meal with quinoa, black beans, vegetables, and enchilada sauce, cooked to perfection in a slow cooker. Easy to prepare and bursting with Mexican-inspired flavors.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, frozen or fresh. 1 cup diced bell peppers. 1 cup diced onions. 1 can 15 oz enchilada sauce. 2 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup shredded cheddar cheese optional, for topping. Fresh cilantro, chopped for garnish.

Instructions: Put quinoa, black beans, corn, bell peppers, and onions in a slow cooker. Mix the vegetable broth, cumin, chili powder, garlic powder, salt, and pepper in a different bowl. Pour it over the quinoa mix and mix it well. Put the lid on top and cook on low heat for three to four hours, or until the vegetables are soft and the quinoa is cooked. During the last 30 minutes of cooking, you can add shredded cheddar cheese if you want. Use a fork to fluff the quinoa when it's done, and serve it hot. Add fresh cilantro as a garnish before serving. Have fun with your tasty Slow Cooker Enchilada Quinoa!

Prep Time: 15 minutes

Cook Time: 240 minutes

kiley dean

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These Paleo Chocolate Chip Cookies are a delicious and healthier alternative to traditional cookies. They are grain-free, dairy-free, and free of refined sugars. Perfect for satisfying your sweet tooth while following a Paleo diet.

Ingredients: 2 cups almond flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped nuts optional. 1/4 cup shredded coconut optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Mix until well combined. Fold in the dairy-free chocolate chips, chopped nuts if using, and shredded coconut if using. Scoop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

levi stute

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This savory and slightly sweet beef slider recipe is perfect for potlucks and is guaranteed to be a hit with both kids and adults alike. The flavorful beef filling pairs perfectly with soft slider buns, making it easy to enjoy and perfect for sharing.

Ingredients: 2 lbs ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup ketchup. 1/4 cup brown sugar. 2 tablespoons mustard. 2 tablespoons Worcestershire sauce. Salt and pepper to taste. 12 slider buns.

Instructions: In a large skillet, cook the ground beef over medium heat until browned. Add diced onion, minced garlic, and bell pepper. Cook until vegetables are softened. Stir in ketchup, brown sugar, mustard, and Worcestershire sauce. Season with salt and pepper. Simmer the mixture for 10-15 minutes, stirring occasionally, until flavors meld and sauce thickens. Toast the slider buns in the oven or toaster. Spoon the beef mixture onto the bottom half of each bun. Top with the other half of the bun and serve warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

mandala art by ilka

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The earthy sweetness of roasted beets, the creamy tang of Greek yogurt, and the aromatic crunch of Dukkah spice blend come together in this light salad. The different tastes and textures go well together, making it a great choice for a light and healthy meal.

Ingredients: 4 medium-sized beets, peeled and diced. 2 tablespoons olive oil. 1 cup Greek yogurt. 2 tablespoons Dukkah spice blend. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: Preheat your oven to 400F 200C. Toss the diced beets in olive oil, season with salt and pepper, and spread them on a baking sheet in a single layer. Roast the beets in the preheated oven for 30-35 minutes or until they are tender and slightly caramelized. Stir occasionally for even roasting. While the beets are roasting, mix the Greek yogurt with a pinch of salt in a small bowl and set it aside. Once the beets are done, remove them from the oven and let them cool for a few minutes. To serve, spread the seasoned yogurt on a serving platter, arrange the roasted beets on top, and sprinkle generously with Dukkah spice blend. Garnish with fresh parsley leaves for added flavor and a pop of color. Enjoy your delicious Roasted Beets with Yogurt and Dukkah!

Prep Time: 15 minutes

Cook Time: 35 minutes

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