开云体育

Kansas City-style ribs are quintessential American barbecue dishes known for their rich, smoky flavor and sweet, tangy glaze. These ribs are slow-cooked to tender perfection, then generously slathered with thick, tomato-based barbecue sauce that caramelizes beautifully on the grill. The combination of spices and sauce creates a mouthwatering, finger-licking experience that embodies the best of Kansas City barbecue tradition. Perfect for cookouts, summer gatherings or any occasion you want to impress with some serious barbecue skills, these ribs are sure to be hits with family and friends.
INGREDIENTS:
For the Dry Rub:
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? 1/4 cup brown sugar, packed
? 2 tablespoons paprika
? 1 tablespoon black pepper
? 1 tablespoon salt
? 1 tablespoon chili powder
? 1 tablespoon garlic powder
? 1 tablespoon onion powder
? 1 teaspoon cayenne pepper
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For the Ribs:
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? 2 racks of pork spare ribs (about 4-5 pounds total)
? 1/2 cup apple juice (for basting)
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For the Kansas City-Style Barbecue Sauce:
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? 1 1/2 cups ketchup
? 1/2 cup molasses
? 1/2 cup apple cider vinegar
? 1/4 cup brown sugar, packed
? 2 tablespoons Worcestershire sauce
? 1 tablespoon mustard powder
? 1 teaspoon smoked paprika
? 1 teaspoon garlic powder
? 1 teaspoon onion powder
? 1/2 teaspoon black pepper
? 1/2 teaspoon cayenne pepper (optional for extra heat)
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INSTRUCTIONS:
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1. Prepare the Ribs:
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? Remove the membrane from the back of the ribs for better seasoning absorption and tenderness.
? Rinse the ribs under cold water and pat dry with paper towels.
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2. Apply the Dry Rub:
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? In a small bowl, combine all the dry rub ingredients.
? Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
? Cover the ribs with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
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3. Prepare the Barbecue Sauce:
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? In a medium saucepan, combine all the barbecue sauce ingredients.
? Bring to a simmer over medium heat, stirring occasionally.
? Reduce the heat to low and let the sauce simmer for 20-30 minutes, until thickened. Set aside.
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4. Cook the Ribs:
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? Preheat your grill to low heat (250°F to 275°F) for indirect grilling.
? If using a charcoal grill, set up a two-zone fire.
? Place the ribs on the grill, bone side down, away from direct heat.
? Close the lid and cook for 2 1/2 to 3 hours, basting occasionally with apple juice, until the ribs are tender.
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5. Glaze the Ribs:
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? During the last 30 minutes of cooking, brush the ribs generously with the Kansas City-style barbecue sauce.
? Turn the ribs and continue to glaze until the sauce is caramelized and sticky.
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6. Finish and Serve:
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? Remove the ribs from the grill and let them rest for 10 minutes.
? Slice between the bones to separate the ribs.
? Serve with extra barbecue sauce on the side.
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Enjoy your rich and flavorful Kansas City-Style Ribs, a perfect dish for any barbecue lover!

Breaded sea scallops are delectable treats that combine the tender, sweet flavor of scallops with crispy, golden bread crumb coating. These scallops are lightly breaded and pan-fried to perfection, creating a crunchy exterior that contrasts beautifully to the juicy, melt-in-your-mouth interior. Perfect for special dinners or appetizers, they come together quickly and are easy to prepare. Serve them with a squeeze of fresh lemon or dipping sauce for a simple yet elegant dish that will impress seafood lovers.
INGREDIENTS:
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? 1 lb large sea scallops
? 1/2 cup all-purpose flour
? 1 egg, beaten
? 1 cup panko breadcrumbs (for extra crispiness)
? 1/4 cup grated Parmesan cheese
? 1 tsp garlic powder
? 1/2 tsp paprika
? Salt and pepper to taste
? 3 tbsp olive oil (for frying)
? Lemon wedges for serving
? Fresh parsley for garnish (optional)
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INSTRUCTIONS:
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1. Pat the scallops dry with paper towels and season them lightly with salt and pepper.
2. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs mixed with Parmesan, garlic
powder, and paprika.
3. Dredge each scallop in flour, shaking off excess. Dip it in the beaten egg, then coat it with the breadcrumb mixture, pressing gently to ensure even
coverage.
4. Heat the olive oil in a large skillet over medium heat. Add the scallops to the skillet, making sure not to overcrowd the pan.
5. Fry the scallops for about 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcook them, as scallops cook quickly.
6. Remove the scallops from the pan and drain on a paper towel-lined plate.
7. Serve immediately with lemon wedges and garnish with fresh parsley if desired.
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These Breaded Sea Scallops are crispy, flavorful, and perfect for a fancy appetizer or light main course!

Hot dog pie is a fun, kid-friendly dish that combines the comfort of a classic hot dog with the heartiness of savory pie. Perfect for busy weeknights or casual gatherings, this recipe takes simple ingredients and turns them into something unexpected and delicious. A buttery, flaky crust encases a filling of sliced hot dogs, cheese and rich, tangy sauce, all baked to golden perfection. The result is a comforting, satisfying meal that’s sure to be a hit with the whole family.
Ingredients:
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? 1 refrigerated pie crust (or homemade)
? 6 hot dogs, sliced into 1/4-inch rounds
? 1 cup shredded cheddar cheese
? 1/2 cup ketchup
? 1/4 cup yellow mustard
? 1/4 cup sweet relish
? 1/4 cup diced onions
? 1/4 tsp black pepper
? 1 egg, beaten (for egg wash)
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Instructions:
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1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Crust: Roll out the pie crust and fit it into a 9-inch pie dish, trimming any excess around the edges.
3. Make the Filling: In a large bowl, combine the sliced hot dogs, shredded cheddar cheese, ketchup, mustard, sweet relish, diced onions, and black pepper.
Stir until everything is well mixed.
4. Assemble the Pie: Pour the hot dog mixture into the prepared pie crust, spreading it out evenly. If you like, you can add a top crust or lattice over
the filling, or leave it open-faced.
5. Brush with Egg Wash: If you added a top crust, brush it with the beaten egg to help it brown nicely during baking.
6. Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
7. Cool and Serve: Allow the pie to cool for a few minutes before slicing and serving. This dish is great on its own or with a side of baked beans or a
simple green salad.
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Enjoy your Hot Dog Pie, a playful twist on two classic favorites that’s sure to please everyone at the table!

These chicken and mushroom pot pies are the ultimate comfort foods, blending tender chicken, earthy mushrooms and creamy sauce under a golden, flaky crust. Whether served in individual ramekins or as a family-style pie, this dish is perfect for chilly nights or special occasions. The filling is infused with garlic, thyme and a hint of white wine for depth, making each bite warm and satisfying. The buttery puff pastry on top adds perfect crunch, creating contrast to the rich and creamy filling beneath. It’s a cozy, hearty meal that will have everyone asking for seconds.
INGREDIENTS:
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? 2 tablespoons olive oil
? 1 pound chicken breast, diced
? 1 small onion, diced
? 2 garlic cloves, minced
? 8 ounces mushrooms, sliced
? 2 tablespoons butter
? 2 tablespoons all-purpose flour
? 1 ? cups chicken broth
? ? cup heavy cream
? ? cup white wine (optional)
? 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
? Salt and pepper, to taste
? 1 sheet puff pastry, thawed
? 1 egg, beaten (for egg wash)
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INSTRUCTIONS:
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1. Preheat the oven to 400°F (200°C).
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until
browned and cooked through. Remove from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until softened, then add the mushrooms. Cook for another
5-7 minutes until the mushrooms are golden and any liquid has evaporated.
4. Make the sauce: Push the vegetables to the side of the skillet and melt the butter in the empty space. Stir in the flour, cooking for 1-2 minutes to
form a roux. Slowly whisk in the chicken broth, white wine (if using), and heavy cream. Stir constantly until the mixture thickens, about 3-4 minutes.
Season with thyme, salt, and pepper.
5. Combine the filling: Add the cooked chicken back into the skillet, stirring everything together. Let it simmer for 5 minutes to allow the flavors to
meld. Remove from heat.
6. Prepare the pot pies: Spoon the filling into individual ramekins or a single baking dish. Roll out the puff pastry and cut it to fit the tops of the
ramekins or dish. Place the pastry over the filling, pressing the edges to seal. Brush the tops with beaten egg.
7. Bake: Place the pot pies on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
8. Serve: Let the pot pies cool for a few minutes before serving. Enjoy the warm, comforting flavors of chicken and mushrooms wrapped in buttery pastry!
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A turkey sandwich is a classic and versatile meal that is both satisfying and nutritious. Perfect for lunch or a light dinner, this sandwich combines tender slices of turkey with fresh vegetables and flavorful condiments, all nestled between slices of your favorite bread. Easy to make and customizable, a turkey sandwich is a delicious way to enjoy lean protein and fresh ingredients, making it a staple in any household.
INGREDIENTS:
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? 4 slices of your favorite bread (whole wheat, sourdough, or rye)
? 8 ounces sliced cooked turkey breast
? 4 leaves of lettuce
? 1 medium tomato, sliced
? 1/4 red onion, thinly sliced
? 4 slices of cheese (cheddar, Swiss, or provolone)
? 2 tablespoons mayonnaise
? 1 tablespoon Dijon mustard
? Salt and pepper, to taste
? Pickles or avocado slices (optional)
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INSTRUCTIONS:
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1. Prepare the Bread:
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? Lightly toast the slices of bread if desired for extra crunch and flavor.
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2. Assemble the Sandwich:
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? Spread a thin layer of mayonnaise on one side of each slice of bread.
? Spread a thin layer of Dijon mustard on one side of two of the slices.
? Layer the sliced turkey breast evenly on two of the slices with both mayo and mustard.
? Add the cheese slices on top of the turkey.
? Layer the lettuce leaves, tomato slices, and red onion slices on top of the cheese.
? Season with salt and pepper to taste.
? Add pickles or avocado slices if desired.
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3. Finish the Sandwich:
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? Top the assembled sandwiches with the remaining slices of bread, mayonnaise side down.
? Press down gently to secure the fillings.
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4. Serve:
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? Cut the sandwiches in half, if desired, and serve immediately.
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Enjoy your delicious and fresh turkey sandwich!

Pantry pasta is the ultimate quick and easy meal made with staple ingredients you likely already have on hand. It’s a simple, flavorful dish that can be thrown together on a busy weeknight when you’re low on fresh ingredients but still craving a satisfying, home-cooked meal. Using basics like pasta, garlic, olive oil, canned tomatoes, and a few herbs, this recipe is versatile enough to adapt to whatever you have in your pantry. With minimal effort and maximum flavor, Pantry Pasta is a delicious, budget-friendly option that everyone will love.
Ingredients:
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? 12 oz pasta (spaghetti, penne, or any type)
? 3 tbsp olive oil
? 4 cloves garlic, thinly sliced
? 1/4 tsp red pepper flakes (optional, for heat)
? 1 can (14.5 oz) diced tomatoes or crushed tomatoes
? 1/4 cup grated Parmesan cheese (optional)
? 1 tsp dried oregano or basil
? Salt and pepper, to taste
? Fresh parsley or basil, chopped (optional, for garnish)
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Instructions:
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1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving 1/2
cup of pasta water, and set aside.
2. Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is
fragrant and lightly golden, about 1-2 minutes.
3. Add the tomatoes and herbs: Stir in the canned tomatoes (with their juice), dried oregano or basil, and season with salt and pepper. Simmer the sauce
for about 10 minutes, allowing the flavors to meld together.
4. Combine with pasta: Toss the cooked pasta into the skillet with the tomato sauce, adding a bit of the reserved pasta water to help the sauce cling to
the noodles. Stir in the Parmesan cheese if using, and mix until well combined.
5. Serve: Garnish with fresh parsley or basil, and an extra sprinkle of Parmesan, if desired. Serve immediately.
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Pantry Pasta is the perfect solution when you want a satisfying meal without a trip to the grocery store. It’s simple, versatile, and delicious every time!

Chorizo chili is a hearty and flavorful dish that brings a delightful twist to the classic chili. This recipe combines the rich, smoky flavor of chorizo sausage with tender beans, tomatoes, and a blend of spices to create a robust and satisfying meal. Perfect for cold nights, game days, or any time you’re craving a comforting bowl of chili, this dish is sure to please. Serve it with your favorite toppings like shredded cheese, sour cream, and fresh cilantro for an extra touch of deliciousness.
INGREDIENTS:
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? 1 pound chorizo sausage, casings removed
? 1 pound ground beef
? 1 large onion, chopped
? 3 cloves garlic, minced
? 1 red bell pepper, chopped
? 1 green bell pepper, chopped
? 1 jalape?o, seeded and minced (optional)
? 2 cans (15 ounces each) kidney beans, drained and rinsed
? 1 can (15 ounces) black beans, drained and rinsed
? 1 can (28 ounces) diced tomatoes
? 1 can (15 ounces) tomato sauce
? 1 cup beef broth
? 2 tablespoons chili powder
? 1 tablespoon ground cumin
? 1 teaspoon smoked paprika
? 1 teaspoon dried oregano
? 1/2 teaspoon cayenne pepper (optional, for heat)
? Salt and black pepper, to taste
? Fresh cilantro, chopped (for garnish)
? Optional toppings: shredded cheese, sour cream, sliced green onions, tortilla chips
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INSTRUCTIONS:
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1. Cook the Meats:
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? In a large pot or Dutch oven, cook the chorizo over medium heat until browned, breaking it up with a spoon as it cooks. Remove the chorizo with a slotted
spoon and set aside.
? In the same pot, add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
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2. Sauté the Vegetables:
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? Add the chopped onion, garlic, red bell pepper, green bell pepper, and jalape?o (if using) to the pot. Sauté until the vegetables are softened, about
5 minutes.
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3. Combine Ingredients:
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? Return the chorizo to the pot with the ground beef and vegetables. Add the kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth.
? Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
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4. Simmer:
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? Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
For a deeper flavor, simmer for an hour or longer.
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5. Adjust Seasoning:
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? Taste the chili and adjust the seasoning with more salt, black pepper, or spices as needed.
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6. Serve:
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? Ladle the chorizo chili into bowls and garnish with chopped fresh cilantro.
? Serve with your favorite toppings such as shredded cheese, sour cream, sliced green onions, and tortilla chips.
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Enjoy your Chorizo Chili, a rich and flavorful dish that’s perfect for warming up on a chilly day and sharing with family and friends!

Traditional Mexican guacamole is simple yet flavorful dip that highlights the creamy texture of ripe avocados, combined with fresh ingredients like lime, cilantro, and a hint of spice. This classic recipe stays true to its roots by focusing on fresh, high-quality ingredients that come together to create a perfect balance of creamy, tangy, and spicy flavors. Guacamole is not only a delicious appetizer served with tortilla chips, but it also makes an excellent topping for tacos, sandwiches, or grilled meats. This version is quick to make and is sure to be a crowd-pleaser at any gathering.
INGREDIENTS:
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? 3 ripe avocados
? 1 small onion, finely chopped
? 1-2 jalape?os, finely chopped (remove seeds for less heat)
? 1 medium tomato, chopped
? ? cup fresh cilantro, chopped
? 2 tbsp lime juice (about 1-2 limes)
? Salt and pepper, to taste
? Optional: 1 garlic clove, minced
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INSTRUCTIONS:
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1. Prepare the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash the avocados with a fork to your desired
consistency—chunky or smooth.
2. Add the vegetables: Stir in the chopped onion, jalape?os, tomato, and cilantro. Mix gently to combine.
3. Season: Add lime juice, salt, and pepper to taste. If using, stir in the minced garlic for an extra layer of flavor.
4. Adjust to taste: Taste and adjust the seasoning or lime juice as needed.
5. Serve: Serve immediately with tortilla chips, or as a topping for your favorite Mexican-inspired dishes.
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Enjoy this fresh and authentic Traditional Mexican Guacamole as a delicious addition to any meal!

Fresh strawberry cake is a light, fruity dessert bursting with the natural sweetness of ripe strawberry. Made with pureed strawberries folded right in the batter, this cake has a gorgeous, pink hue and moist, tender crumb that practically melts in your mouth. Topped with creamy strawberry or vanilla frosting, this cake is ideal for spring and summer gatherings or any occasion that calls for a hint of sweetness and pop of color. With its vibrant flavor and homemade charm, fresh strawberry cake is sure to be a crowd favorite.
INGREDIENTS
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? 1 ? cups fresh strawberries, hulled
? 2 cups all-purpose flour
? 1 ? tsp baking powder
? 1/4 tsp baking soda
? 1/2 tsp salt
? 1/2 cup unsalted butter, softened
? 1 cup granulated sugar
? 2 large eggs
? 1/2 cup sour cream or Greek yogurt
? 1/4 cup milk
? 1 tsp vanilla extract
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STRAWBERRY FROSTING
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? 1/2 cup fresh strawberries, hulled and pureed
? 1 cup unsalted butter, softened
? 4 cups powdered sugar, sifted
? 1 tsp vanilla extract
? Pinch of salt
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INSTRUCTIONS
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1. Prepare the Strawberries: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Puree 1 ? cups of fresh strawberries in a
blender or food processor and set aside.
2. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and
sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pureed strawberries.
3. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the sour cream and milk, beginning and ending
with the flour. Stir until just combined, being careful not to overmix.
4. Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the
center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Frosting: In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the pureed strawberries,
vanilla, and salt, and mix until fully incorporated.
6. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top, then frost
the top and sides of the cake with the remaining frosting.
7. Serve: Garnish with fresh strawberries if desired, and serve chilled or at room temperature.
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This Fresh Strawberry Cake is a perfect blend of fruity flavor and creamy richness, making it a delightful treat for strawberry lovers everywhere!

Mashed potato pie is a comforting, savory dish that combines the creamy richness of mashed potatoes with flavorful, hearty filling. It’s similar to shepherd’s pie but with more fluffy, buttery mashed potato topping that’s golden and slightly crispy on the outside. The base is typically filled with a delicious mixture of ground meat and vegetables, but you can customize it with your favorite ingredients. It’s perfect for using up leftover mashed potatoes or creating a cozy, satisfying meal the whole family will love. This dish works wonderfully as a main course or side dish for larger meals.
INGREDIENTS:
For the mashed potato topping:
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? 4 large potatoes, peeled and diced
? 1/4 cup butter
? 1/4 cup milk or cream
? Salt and pepper to taste
? 1/2 cup shredded cheese (optional for topping)
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For the filling:
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? 1 lb ground beef or lamb
? 1 tablespoon olive oil
? 1 onion, finely chopped
? 2 garlic cloves, minced
? 1 cup carrots, diced
? 1 cup peas (frozen or fresh)
? 1/2 cup beef or vegetable broth
? 1 tablespoon tomato paste
? 1 teaspoon Worcestershire sauce
? 1 teaspoon dried thyme
? Salt and pepper to taste
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INSTRUCTIONS:
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1. Prepare the mashed potatoes: Boil the diced potatoes in salted water for about 10-15 minutes, or until tender. Drain and mash with butter, milk or cream,
salt, and pepper until smooth and creamy. Set aside.
2. Cook the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about
3-4 minutes. Add the ground beef or lamb and cook until browned, breaking it up into small pieces as it cooks. Drain excess fat if necessary.
3. Add vegetables and seasoning: Stir in the diced carrots and peas, followed by the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour
in the broth, bring to a simmer, and cook for 8-10 minutes, until the vegetables are tender and the mixture thickens slightly.
4. Assemble the pie: Preheat the oven to 375°F (190°C). Spoon the meat and vegetable mixture into a greased pie dish or baking dish. Spread the mashed
potatoes evenly over the top, covering the filling completely. For an extra treat, sprinkle shredded cheese over the mashed potatoes.
5. Bake: Place the pie in the oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges. If you want a crispier
top, you can broil the pie for the last 3-4 minutes of baking.
6. Serve: Allow the mashed potato pie to cool for a few minutes before serving. It’s perfect on its own or with a fresh green salad on the side.
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This Mashed Potato Pie is the ultimate comfort food, offering creamy mashed potatoes with a rich, savory filling that makes it a satisfying and wholesome
meal for any day of the week!

This Mexican tortilla casserole is a hearty, flavorful dish that combines the best of traditional Mexican flavor in an easy, crowd-pleasing bake. Layered with seasoned ground beef, black beans, corn, salsa and a blend of gooey, melted cheese, this casserole is perfect for weeknight dinners or casual gatherings. Topped with crispy tortillas and baked to perfection, each slice serves up a combination of rich, zesty and savory goodness. Serve it with your favorite toppings, like sour cream, guacamole or a sprinkle of cilantro, for an extra touch of flavor.
Ingredients:
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? 1 lb ground beef (or substitute with ground turkey or a plant-based alternative)
? 1 packet taco seasoning
? 1 can (15 oz) black beans, drained and rinsed
? 1 can (15 oz) corn kernels, drained
? 1 cup salsa (mild, medium, or hot, according to preference)
? 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
? 8 small flour or corn tortillas, cut into halves or quarters
? 1/2 cup diced onion
? 2 tbsp olive oil
? Salt and pepper to taste
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Optional Toppings:
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? Sour cream
? Guacamole
? Fresh cilantro
? Diced tomatoes
? Sliced jalape?os
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Instructions:
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1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet over medium heat, add olive oil and sauté the diced onions until translucent, about 2-3 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
4. Stir in the taco seasoning, black beans, and corn. Cook for an additional 2-3 minutes, ensuring everything is well combined. Adjust seasoning with salt
and pepper as needed.
5. In the prepared baking dish, spread a thin layer of salsa on the bottom. Place a layer of tortilla pieces over the salsa, followed by a portion of the
meat mixture. Sprinkle some of the shredded cheese on top.
6. Repeat the layering process—salsa, tortillas, meat mixture, and cheese—until all ingredients are used, ending with a final layer of cheese.
7. Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted
and bubbly.
8. Let the casserole rest for 5 minutes before slicing. Top with your favorite optional toppings and serve warm.
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Enjoy the warm, cheesy, and layered flavors of this Mexican Tortilla Casserole that will surely become a family favorite!

This warm goat cheese salad is a delightful combination of creamy, crispy goat cheese medallions served over a bed of fresh greens, with a light honey-Dijon vinaigrette. The dish offers a harmonious blend of textures and flavors, from the warm, crisp exterior of the goat cheese to the tangy, slightly sweet vinaigrette. Paired with the crunch of toasted nuts and the slight pepperiness of mixed greens, this salad is perfect for a light lunch or an elegant starter for a dinner party. It’s a simple yet sophisticated dish that celebrates fresh ingredients and refined flavors.
INGREDIENTS:
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? For the Goat Cheese Medallions:
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? 8 oz goat cheese, cold
? 1/2 cup panko bread crumbs
? 1/4 cup all-purpose flour
? 1 egg, beaten
? 2 tbsp olive oil
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? For the Salad:
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? 4 cups mixed greens (arugula, spinach, and baby kale)
? 1/4 cup toasted walnuts or pecans
? 1/4 cup dried cranberries or fresh pomegranate seeds
? 1/4 red onion, thinly sliced
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? For the Dressing:
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? 2 tbsp extra-virgin olive oil
? 1 tbsp apple cider vinegar
? 1 tsp Dijon mustard
? 1 tsp honey
? Salt and pepper, to taste
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INSTRUCTIONS:
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1. Prepare the Goat Cheese Medallions: Slice the goat cheese into four even discs. Place the flour, beaten egg, and panko crumbs in three separate bowls.
Lightly coat each cheese disc in flour, dip it into the egg, and then coat with panko crumbs. Press the crumbs gently to ensure they adhere well. Place
the coated discs in the refrigerator for at least 15 minutes to firm up.
2. Cook the Goat Cheese: In a skillet, heat the olive oil over medium heat. Add the chilled goat cheese discs and cook until golden and crispy, about 2
minutes per side. Carefully remove them and set aside on a paper towel to drain any excess oil.
3. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
4. Assemble the Salad: In a large bowl, toss the mixed greens with the toasted nuts, dried cranberries, and red onion slices. Drizzle the dressing over
the salad and toss gently to coat evenly.
5. Serve: Divide the salad among four plates, and place a warm goat cheese medallion on top of each salad. Serve immediately to enjoy the contrast of the
warm cheese with the fresh, crisp greens.
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This salad is sure to impress with its vibrant colors and refined taste, making it an ideal dish for any occasion. Enjoy!