开云体育

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets dipped in light egg batter, pan-fried to golden perfection and then simmered in bright, tangy lemon butter sauce. This dish is known for its rich, velvety sauce that pairs perfectly with the crispy chicken, creating a balance of texture and flavor. Whether served over pasta, rice or alongside roasted vegetables, chicken Francese is a delicious and elegant meal surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions. Ingredients: list of 12 items 4 boneless, skinless chicken breasts (pounded thin) 1/2 cup all-purpose flour 2 large eggs 2 tablespoons water 2 tablespoons olive oil 2 tablespoons butter 1/2 cup chicken broth 1/2 cup dry white wine (optional) 1/4 cup fresh lemon juice (about 1 lemon) 2 tablespoons fresh parsley, chopped Salt and pepper, to taste Lemon slices (for garnish) list end Instructions: list of 6 items 1. Prepare the chicken Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess. 2. Make egg batter In a shallow bowl, beat the eggs with 2 tablespoons of water. Dip each floured chicken breast into the egg mixture, coating both sides. 3. Cook the chicken In a large skillet, heat the olive oil and 1 tablespoon butter over medium-high heat. Fry the chicken breast for 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside. 4. Make sauce In the same skillet, add the chicken broth, white wine and lemon juice. Bring to a simmer, and cook for 3 to 4 minutes to reduce slightly. Stir in the remaining tablespoon of butter to create smooth, glossy sauce. 5. Return the chicken Add the chicken back to the skillet and simmer for another 2-3 minutes, spooning the sauce over the top to coat. 6. Serve Garnish the Chicken Francese with fresh parsley and lemon slices. Serve with pasta, rice, or your favorite sides. list end This chicken Francese is a flavorful, elegant dish with a perfect blend of crispy chicken and tangy lemon sauce that will impress any guest!

Baked artichoke-spinach dip is a creamy, savory appetizer that’s always a crowd pleaser. This warm dip combines tender spinach and tangy artichoke with rich cream cheese, sour cream and Parmesan, creating a deliciously cheesy dish that’s perfect for parties, game day or holiday gatherings. Baked to golden, bubbly perfection, it’s best served with fresh bread, crackers or veggies for dipping. Simple to make and loaded with flavor, this dip is a must-have for any occasion. Ingredients list of 9 items 1 (10 oz) package frozen spinach, thawed and drained 1 (14 oz) can artichoke hearts, drained and chopped 8 oz cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced Salt and pepper, to taste list end Instructions list of 6 items 1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish. 2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and garlic. Mix until smooth and creamy. 3. Stir in the drained spinach and chopped artichokes until well combined. Season with salt and pepper to taste. 4. Spread the mixture evenly into the prepared baking dish. 5. Bake for 20-25 minutes, or until the dip is hot and bubbly, with a golden top. 6. Serve immediately with sliced bread, crackers, or fresh vegetables for dipping. list end This warm, cheesy baked artichoke-spinach dip is the perfect appetizer for any gathering, delivering bold flavor in every bite!

Arugula & Nectarine Salad Enjoy this recipe from Delicious Recipes for Diabetics. Submitted by: Rita Miller from Lincolnwood, IL 1/4 c. balsamic vinegar 1 T. Dijon mustard 1 T. honey 1/4 t. salt 1/2 t. pepper 2 T. extra-virgin olive oil 1/4 lb. fresh arugula, torn 2 ripe nectarines, halved, pitted and sliced 1/4 c. chopped walnuts 1/2 c. crumbled reduced-fat feta cheese Combine vinegar, mustard, honey, salt and pepper in a shaker jar. Add oil; shake until blended. Divide arugula among 4 salad plates; arrange nectarine slices over arugula. Sprinkle with walnuts and cheese; drizzle with salad dressing. Makes 4 servings. Nutrition Per 开云体育: 155 calories, 11g fat, 3g sat fat, 11mg cholesterol, 254mg sodium, 12g carbohydrate, 2g fiber, 10 sugars, 4g protein Exchanges: ? high fat meat; ? fruit; 1? fat Source: Gooseberry Patch ~~~~~ Rhonda in MO

BAKED POTATO SALAD Recipe By : 开云体育 Size : 4 Preparation Time :0:00 Categories : Casseroles Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Potatoes,Idaho,medium-size Water 1 1/3 ts Salt 2 tb Salad oil 1/2 c Onion,chopped 1 t Mustard,prepard 1/4 ts Celery seed 2 tb Cider vinegar 1/2 c Green pepper,diced 1/4 c Carrot,shredded 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. 4. Heat oil in a medium-size skillet; saute onion until soft. 5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. 7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. 8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. 9. Cover with remaining potato mixture and cheese. 10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Source: Recipe Source ~~~~~ Rhonda in MO

Bow-Tie Pasta Salad Recipe By : American Cancer Society/Florida Department of Citrus, 1998 开云体育 Size : 4 Preparation Time :0:00 Categories : Salads Pastanoodle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bow-tie pasta --or mostaccioli 2 cups cooked pork --chicken or turkey --or beef --cut into bite-size strips 4 small florida oranges --tangerines or tangelos --peeled --sectioned -- and seeded 3/4 cup sliced red onion -- separated into -- rings 1/2 cup fat-free mayonnaise dressing --or salad dressing 1/3 cup frozen florida orange juice concentrate -- thawed 1 dash paprika fresh spinach leaves 1/4 cup sliced pitted ripe olives -- optional Cook pasta according to package directions. Drain; rinse with cold water and drain again. In a large bowl toss together meat strips, citrus sections, and onion. Add pasta and toss gently. For dressing, in a small bowl stir together mayonnaise dressing, thawed orange juice concentrate, and paprika. Pour dressing over salad mixture; toss gently. To serve, line 4 dinner plates with spinach; spoon salad mixture atop spinach. If desired, top with olives. Makes 4 (2-cup) servings. Nutrition facts per serving: 490 cal., 30 g pro., 69 g carb0., 12 g total fat (4 g sat. fat), 67 mg cholesterol, 2 g dietary fiber, 329 mg sodium. Daily Value: 110% vit. C, 37% vit. A, 63% folate, 79% thiamin, 32% riboflavin, 40% niacin, 10% calcium, 27% iron, 37% potassium. Notes: Make this enticing salad with turkey, and the calories and fat will be even lower (349 calories and 8 grams fat). Source: Recipe Source ~~~~~ Rhonda in MO

Macie puppy and I would like to wish everyone a very Happy Mother's Day!!!!! ~~~~~ Rhonda in MO

Autumn Fruit Salad Recipe By : Elizabeth Powell 开云体育 Size : 8 Preparation Time :1:00 Categories : Salads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red delicious apples 1 sliced bananas 1 Granny Smith apple 2 Bartlett pears 1/2 pound red grapes 1/2 cup almond slivers -- toasted 1 cup vanilla yogurt 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon nutmeg 1 tablespoon apple cider Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2″ thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill. Source: Recipe Source ~~~~~ Rhonda in MO

Beans Mixed Calico Salad w/ Dressing Recipe By : 开云体育 Size : 1 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Sugar 1/2 ea Green pepper, chopped 1/2 c Salad oil 1 ea Med. onion, chopped or rings 1/2 c Vinegar 1 cn Cut green beans 1 t Salt 1 cn Red kidney beans 1/2 t Pepper 1 cn Yellow wax beans Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti Source: Recipe Source ~~~~~ Rhonda in MO

Fried Vegetarian Spring Rolls (Cha Gio Chay) Recipe By : 开云体育 Size : 1 Preparation Time :0:00 Categories : Appetizers Vegetarian Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----ACCOMPANIMENTS----- Vegetable Platter 1 Thin rice vermicelli (bun) -- (8 ounces) OR: 2 bn Japanese alimentary paste -- noodles (somen). soaking liquid. Mince all of the mushrooms. Combine all of the filling ingredients in a large mixing bowl; blend well with your hands. Set aside. Assemble the rolls: Fill a large bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 4 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse the rice paper, one sheet at a time, into the sweetened warm water.= Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets without letting them touch each other. The rice paper will become pliable within seconds. Fold over the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press it into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from the bottom to the top to completely enclose the filling.= Continue until all of the mixture is used. (The rolls can be prepared 1= day in advance. Wrap and refrigerate.) Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls without letting them touch, or they will stick together. Fry for 10= to 12 minutes, turning often, until golden and crisp. Remove the rolls from the oil with tongs and drain on paper towels. Keep warm in a low oven until all of th rolls are cooked. To serve, each diner wraps a roll in a lettuce leaf along with some noodles and selected items from the Vegetable Platter and dips the package in the dipping sauce. NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F oven just to crisp and heat through. Yield: 40 rolls. From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori & Chang.= 1989. Posted by Stephen Ceideberg; April 14 199ise, then roll up bringing the sides in, moistening wrapper edges with egg to seal. ( at this point you may cover and refrigerate for up to 8 hours.) Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to 340deg. on a deep frying thermometer. (If using egg rolls, heat to 360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden brown (2-3 min). Remove with a slotted spoon and drain on paper towels; keep warm in a 200deg. oven. Repeat with remaining lumpia. Serve with sweet & sour sauce - - - - - - - - - - - - - - - - - - Per serving: 71 Calories; 4g Fat (55% calories from fat); 6g Protein; 2g Carbohydrate; 181mg Cholesterol; 882mg Sodium NOTES : Categories: Filipino, Porc, Shrimp, Chestnut Yield: 2 doze Source: Recipe Source ~~~~~ Rhonda in MO

Chicken Larb Lettuce Wraps (Larb Gai) Prep Time10 mins Cook Time15 mins Total Time25 mins 开云体育s4 servingsIngredients 2 tablespoons vegetable oil, plus more as needed 1 clove garlic, finely chopped 1 pound ground chicken or turkey 2 shallots, thinly sliced 1 to 2 Thai red or green chilies, thinly sliced, or to taste Water, as needed 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon sweet Thai chili sauce 1 teaspoon brown sugar 1 teaspoon Sriracha or sambal oelek 1/4 cup coarsely chopped mint leaves 1/4 cup coarsely chopped cilantro 1 head Boston lettuce or 2 small lettuce heads, separated into leaves 2 limes, quartered, for serving Cooked rice, for serving Mint, cilantro or Thai basil sprigs, for serving Extra Sriracha or sambal oelek sauce, for servingMethod Cook the chicken: In a skillet over medium heat, heat the oil. Add the garlic and stir for 30 seconds. Add the ground chicken and spread it over the bottom of the pan. Without stirring too much, cook for about 6 minutes or until it browns on the bottom. Turn and break it up with the edge of a spatula. Continue cooking for 6 to 8 minutes longer, or until the meat is browned. Stir in the shallots and chilies and cook for 30 seconds. If the mixture looks dry, stir in some water, 1 tablespoon at a time. Remove the pan from the heat. Add the seasonings: In a small bowl, stir together the lime juice, fish sauce, chili sauce, and brown sugar. Stir the mixture into the meat, along with the chopped cilantro and mint. Serve the larb: Transfer the meat to a serving platter and place lettuce leaves, lime wedges, and more cilantro alongside. Set out a bowl of cooked rice and a bowl of chili sauce. Spoon some rice into each lettuce leaf and top with a spoonful of larb, a squeeze of lime juice, and chili sauce to taste. Source: Simply Recipes ~~~~~ Rhonda in MO

Japchae Prep Time30 mins Cook Time25 mins Total Time55 mins 开云体育s6 servings My mother taught me to cook the vegetables and meat in color order to avoid turning lighter vegetables an unusual color, and I do the same. Try to cook them in this order, finishing with the meat. My Mom was pretty much always right about this stuff.Ingredients For the beef 6 ounces tender beef (strip, rib eye, or sirloin), sliced against the grain into 1/4-inch thick strips 2 teaspoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon sugar 1 garlic clove, grated For the japchae sauce 6 tablespoons soy sauce 3 tablespoons sugar 1 tablespoon toasted sesame oil To make the japchae 12 ounces dangmyeon noodles (Korean sweet potato noodles) 2 large eggs 1/4 cup vegetable or canola oil, divided, or as needed 1/2 medium yellow onion, cut into 1/2-inch slices 1 large carrot, cut into 3x1/4-inch matchsticks 3 ounces shiitake mushrooms, stemmed and cut into 1/4-inch slices 1 small (about 3 ounces) red bell pepper, cored and cut into 1/2-inch slices 6 green onions, trimmed and cut into 2-inch pieces, whites and greens separated 2 cups baby spinach (2 ounces) Kosher salt and freshly ground black pepper, to taste Toasted sesame seeds, for servingMethod Marinate the beef: In a medium bowl, combine the beef, soy sauce, rice wine vinegar, sugar, and garlic. Set it aside to marinate while you prepare the noodles. Cook the noodles: Set a large pot of water to a boil. Cook the noodles according to the package instructions. Drain and rinse under cool running water for a few seconds to make them just cool enough to handle. Do not cool them down all the way. If you have long noodles, use kitchen shears to cut them into 8 to 10-inch lengths. While the noodles cook, make the japchae sauce: In a large bowl (big enough to do lots of mixing as the rest of the ingredients are added), whisk together the soy sauce, sugar, and sesame oil. Toss the noodles with the sauce: Place your cooked noodles into the japchae sauce and use tongs or salad tossers to mix. When the noodles have cooled enough to touch, I like to use my hands to evenly distribute all the sauce. Taste and adjust for salt and pepper. Set the bowl aside. Make the egg garnish (jidan): Separate the egg whites and yolks into two small separate bowls, and whisk each. Heat a medium nonstick pan over medium heat and add 2 teaspoons vegetable oil. Pour the egg yolks in, tilting the pan back and forth to cover the surface in a thin layer of egg. Cook until the top is just set, but the bottom is not browned. Flip and cook about 10 seconds more. Remove from heat and let cool. Once cooled, slice the egg into thin strips about 1/8 inch wide and about 2 to 3 inches long, and place on the noodles. Cook and slice the egg whites the same way, and place them on the noodles. Cook the vegetables: Heat a large heavy-bottomed skillet or wok over high heat. Cook each vegetable separately with 1 teaspoon oil and a pinch of salt until they catch some color and just begin to soften, 2 to 3 minutes. Transfer them to the noodles. Cook them in the following order: onions, carrots, shiitake mushrooms, red bell pepper, light portion of green onions. Cook the dark green portion of the green onion followed by the spinach separately with 1 teaspoon oil and a pinch of salt until barely soft, about 30 seconds or less so that they don’t get watery. Transfer them to the noodles. Cook the meat: Give the skillet or wok a couple of minutes to fully heat again over high heat. Add 1 teaspoon oil and the marinated meat, leaving behind the marinade in the bowl. Cook for 2 to 3 minutes, stirring constantly to allow excess moisture to evaporate. Add the cooked meat to the noodles. Finish the japchae and serve: Toss the noodles with the vegetables, eggs, and beef to combine well. Garnish with sesame seeds and serve. Refrigerate leftover japchae, tightly covered, for 2 to 3 days. Source: Simply Recipes ~~~~~ Rhonda in MO

Japanese Cheesecake Prep Time40 mins Cook Time70 mins Cooling Time90 mins Total Time3 hrs 20 mins 开云体育s10 to 12 servings Yield1 (8-inch) cheesecakeIngredients 4 large eggs 4 tablespoons unsalted butter, plus more for greasing the pan 1 (8-ounce) block full-fat cream cheese 1/4 cup heavy cream 1/4 cup sour cream 1/2 cup plus 1/3 cup granulated sugar, divided 1/4 teaspoon kosher salt 1 1/2 tablespoons lemon juice (from about 1/2 of a lemon) 2 teaspoons vanilla extract 1/2 cup (60g) cake flour Powdered sugar, for dusting, optional Berries, for garnish, optionalSpecial Equipment 1 (8x3-inch) round cake pan Roasting pan Stand mixerMethod Preheat the oven to 325°F and prepare the pan: Place a rack in the center of the oven. Grease the bottom and sides of an 8x3-inch round cake pan with butter. Cut a sheet piece of parchment paper into 4 strips: two 16 1/2 x 2-inch strips and two 16 1/2 x 4-inch strips. Grease the two 2-inch strips and crisscross them in the center of the pan, greased sides down, so they make an “x” in the bottom of the pan. Press them into the edges and up the sides (this creates a sling that will help you remove the cake from the pan once it is baked). Line the bottom of the pan with an 8-inch round piece of parchment. Grease one side of each of the 4-inch strips of parchment and wrap them around the inside walls of the pan with the greased sides touching the sides of the pan. They will overlap and create a collar that is higher than the rim of the cake pan. Set aside while you make the cheesecake. Separate the eggs: Put a kettle or pot of water on to boil. You’ll use this for the water bath later. Separate the eggs. Place the egg whites in the bowl of a stand mixer. Place the yolks in a small bowl. Combine the dairy and sugar: Place a large saucepan with 1 inch of water in the bottom over medium heat and bring to a simmer. In a large, heat-safe bowl (that sits snuggly on top of the saucepan), add the butter, cream cheese, heavy cream, sour cream, 1/2 cup sugar, and salt. Set the bowl over the simmering water. Stir with a whisk until the cream cheese is melted and the mixture is smooth. Remove from the heat. Finish the cream cheese base: Whisk in the lemon juice and vanilla extract, then whisk in the egg yolks one at a time. Sprinkle cake flour over the batter and whisk to incorporate. Don’t overmix. Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they become opaque and foamy. Gradually add 1/3 cup sugar while mixing, a spoonful at a time, and continue to beat on medium speed until firm peaks form. If you remove the whisk, the peak will hold upright but the tip will fold back on itself. Don’t overbeat the meringue, making it crumbly. Fold in the egg whites: Using a whisk, gently fold 1/3 of the meringue into the cream cheese mixture just until no streaks remain. Be gentle to avoid knocking the air out of the egg whites. Repeat, incorporating a third of the meringue at a time. Pour the batter into the prepared cake pan. Bake the cheesecake: Place the cake pan inside a roasting pan that will fit the 8-inch pan inside. Place both pans on the middle rack inside your preheated oven. Carefully pour a few inches of hot water into the roasting pan, careful to not get water on the cheesecake, until the water is halfway up the side of the cake pan. Bake the cheesecake until the top is golden brown and set, about 1 hour. Turn off the oven and leave the cheesecake inside for 15 minutes. Crack the oven door slightly (you can use the handle of a wooden spoon if needed) and allow the cheesecake to sit inside for an additional 15 minutes. Cool and serve the cheesecake: Remove the water bath and cheesecake from the oven. Lift the cheesecake out of the water bath and place it on a wire rack to cool completely to room temperature for an hour. Using the parchment paper strips, gently lift the cheesecake out of the pan. Peel the parchment off from around the sides. The cheesecake can be served at room temperature or chilled. If desired, sift powdered s

Chinese Tomato Egg Stir Fry Prep Time5 mins Cook Time13 mins Total Time18 mins 开云体育s2 to 3 You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoon of water, plus salt to taste.Ingredients 1 pound plum tomatoes (4 to 5) 1 tablespoon vegetable oil 5 large eggs, beaten 1 teaspoon toasted sesame oil 2 teaspoons chicken bouillon powder 2 teaspoons sugar 1/2 teaspoon ground white pepper 1/4 teaspoon salt 1 green onion, trimmed and sliced on a bias, to garnish 2 cups steamed jasmine rice, for serving, optionalMethod Prepare the tomatoes: Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato). Make the soft scrambled eggs: In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs. Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan. Stir-fry the tomatoes and seasonings: Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute. Add eggs, stir-fry, and garnish: Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice. Source: Simply Recipes ~~~~~ Rhonda in MO

Summer potato salad is a refreshing and delicious side dish that’s perfect for warm weather gatherings like picnics, barbecues or family dinner. This salad combines tender, boiled potatoes with fresh herbs, crunchy vegetables and tangy, creamy dressing, offering a balance of flavor and texture that complement any grilled dish. Light and satisfying, it’s a versatile recipe that can be customized to suit your taste, whether you prefer a classic, creamy version or one with zesty vinaigrette. This summer potato salad is sure to be a hit at your next outdoor meal. Ingredients: list of 12 items ? 2 lbs baby potatoes (or Yukon Gold), cut into bite-sized pieces ? 1/2 cup mayonnaise ? 2 tablespoons Dijon mustard ? 1 tablespoon apple cider vinegar ? 1/2 red onion, finely diced ? 3 celery stalks, diced ? 2 hard-boiled eggs, chopped (optional) ? 2 tablespoons fresh dill, chopped ? 2 tablespoons fresh parsley, chopped ? Salt and pepper to taste ? 1 tablespoon olive oil (optional for vinaigrette style) ? 1 teaspoon lemon juice (optional for extra zing) list end Instructions: list of 5 items 1. Cook the potatoes: Place the potatoes in a large pot of salted water and bring to a boil. Cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and let them cool slightly. 2. Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. If you prefer a lighter version, you can substitute part of the mayonnaise with Greek yogurt or use olive oil and lemon juice for a vinaigrette style. 3. Combine the salad: Add the cooled potatoes to the bowl along with the diced red onion, celery, and chopped hard-boiled eggs (if using). Gently toss to coat the potatoes in the dressing. 4. Add fresh herbs: Stir in the chopped dill and parsley, adding more to taste if desired. The fresh herbs bring a burst of flavor and make the salad feel extra refreshing. 5. Chill and serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together. Serve cold and garnish with additional herbs if desired. list end This summer potato salad is the perfect combination of creamy, tangy and fresh, making it a fantastic side dish for any summer gathering!

Cheesy hashbrown casserole is the ultimate comfort food, combining tender, shredded potatoes with rich and creamy cheese sauce, all baked to golden perfection. This dish is a crowd pleaser at family gatherings, potlucks or holiday meals, with its simple ingredients and irresistibly gooey, cheesy flavor. The combination of sour cream, cheddar cheese and crunchy topping makes every bite indulgent, while the hashbrowns offer a hearty base. Whether served as a side dish or main course, this casserole is sure to be a hit with everyone around the table. INGREDIENTS: list of 10 items ? 1 (30 oz) package frozen hashbrowns, thawed ? 2 cups shredded sharp cheddar cheese ? 1 (10.5 oz) can cream of chicken soup ? 1 cup sour cream ? 1/2 cup unsalted butter, melted ? 1 small onion, finely chopped ? 1/2 teaspoon garlic powder ? Salt and pepper to taste ? 1 cup crushed cornflakes or breadcrumbs (optional, for topping) ? 2 tablespoons melted butter (for topping) list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. 2. Make the casserole base: In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper. Stir until everything is well mixed and evenly coated. 3. Assemble the casserole: Transfer the hashbrown mixture into the prepared baking dish, spreading it out evenly. 4. Add the topping: If you’d like a crunchy topping, mix the crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter, then sprinkle it over the top of the casserole. 5. Bake: Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and golden brown on top. 6. Serve: Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley, if desired. list end This cheesy hashbrown casserole is creamy, cheesy and full of flavor, making it the perfect comfort dish for any occasion!

Spicy potatoes are bold, flavorful side dishes perfect for adding a kick to any meal. The crispy exterior and tender interior of the potatoes are coated in a blend of spices, creating an irresistible mix of heat, smokiness and savory goodness. With the addition of paprika, cumin and a touch of chili powder, these potatoes pack just the right amount of spice to wake up your taste buds. Whether you serve them alongside a hearty main dish or enjoy them as snacks, spicy potatoes are sure to be crowd pleasers that will bring excitement to your plate. Ingredients list of 10 items ? 4 large potatoes, peeled and cut into bite-sized cubes ? 3 tbsp olive oil ? 1 tsp paprika ? 1/2 tsp chili powder ? 1/2 tsp ground cumin ? 1/2 tsp garlic powder ? 1/4 tsp cayenne pepper (adjust to taste) ? Salt and black pepper, to taste ? 1 tbsp fresh cilantro, chopped (optional, for garnish) ? Lime wedges, for serving (optional) list end Instructions list of 4 items 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. 2. Season the Potatoes: In a large bowl, toss the potato cubes with olive oil until evenly coated. Add paprika, chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss again until the potatoes are evenly coated in the spices. 3. Roast the Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside and tender on the inside. 4. Serve: Remove from the oven and transfer to a serving dish. Garnish with chopped fresh cilantro, if desired, and serve with lime wedges for a burst of freshness. list end These spicy potatoes are the perfect balance of heat and flavor, making them irresistible additions to any meal. Enjoy them with your favorite dipping sauce or as bold side dishes!

If you’re a fan of both pecan pie and cake, this pecan pie cake is the perfect fusion of your favorite desserts. Featuring layers of moist, buttery cake infused with the warm, nutty flavor of pecan and gooey, caramellike filling reminiscent of the pie, this dessert is pure indulgence. Topped with crunchy pecan and a drizzle of caramel, this show-stopping treat is ideal for holidays or special occasions. Its rich, decadent texture and delightful balance of sweet and nutty flavor will make it the centerpiece of your dessert table. ----- INGREDIENTS: For the Cake: list of 8 items ? 2 ? cups all-purpose flour ? 2 ? tsp baking powder ? ? tsp salt ? 1 cup unsalted butter, softened ? 1 ? cups granulated sugar ? 4 large eggs ? 1 tsp vanilla extract ? 1 cup whole milk list end For the Pecan Filling: list of 5 items ? 1 cup brown sugar, packed ? ? cup unsalted butter ? ? cup heavy cream ? 1 tsp vanilla extract ? 1 ? cups chopped pecans list end For the Topping: list of 2 items ? 1 cup pecan halves ? Caramel sauce, for drizzling (optional) list end ----- INSTRUCTIONS: Prepare the Cake: list of 5 items 1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large mixing bowl, beat 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. 4. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. 5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely. list end Make the Pecan Filling: list of 2 items 1. In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until the sugar dissolves and the mixture thickens slightly (about 5 minutes). 2. Remove from heat and stir in the vanilla extract and chopped pecans. Let cool to room temperature. list end Assemble the Cake: list of 2 items 1. Place one cake layer on a serving plate and spread half of the pecan filling evenly over the top. 2. Top with the second cake layer and spread the remaining filling over the top. list end Decorate: list of 2 items 1. Arrange pecan halves on top for decoration and drizzle with caramel sauce if desired. 2. Slice and serve! list end Enjoy this heavenly Pecan Pie Cake as the ultimate sweet treat for any occasion!

Pumpkin-apple muffins with streusel topping are the perfect fall treats, combining the warm flavor of pumpkin and spices with the sweetness of fresh apple. These moist, flavorful muffins are topped with a crunchy, buttery streusel that adds irresistible texture and flavor. They’re ideal for breakfast, brunch or a snack with a cup of coffee or tea. Ingredients: For the Muffins: list of 15 items ? 1 3/4 cups all-purpose flour ? 1 teaspoon baking soda ? 1/2 teaspoon baking powder ? 1/2 teaspoon salt ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground cloves ? 1/2 teaspoon ground ginger ? 1 cup canned pumpkin puree (not pumpkin pie filling) ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1/2 cup vegetable oil ? 2 large eggs ? 1 teaspoon vanilla extract ? 1 1/2 cups peeled and finely chopped apples (about 1-2 apples) list end For the Streusel Topping: list of 4 items ? 1/2 cup all-purpose flour ? 1/4 cup brown sugar, packed ? 1/2 teaspoon ground cinnamon ? 1/4 cup unsalted butter, cold and cut into small pieces list end Instructions: list of 6 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. list end nesting level 1 2. Prepare the Muffins: list of 4 items nesting level 1 ? In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. ? In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. ? Gradually add the dry ingredients to the wet ingredients, mixing just until combined. ? Fold in the chopped apples. list end nesting level 1 3. Prepare the Streusel Topping: list of 1 items nesting level 1 ? In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. list end nesting level 1 4. Assemble the Muffins: list of 2 items nesting level 1 ? Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full. ? Sprinkle the streusel topping generously over each muffin. list end nesting level 1 5. Bake the Muffins: list of 2 items nesting level 1 ? Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. ? Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Serve the Pumpkin-Apple Muffins warm or at room temperature. These muffins are delicious on their own or with a dollop of butter. list end nesting level 1 list end Enjoy these apple-pumpkin muffins with streusel topping as cozy and flavorful treats that are perfect for the autumn season!

Fried Southern cabbage is a classic comfort dish that embodies the rich, savory flavor of the South. This simple yet hearty recipe transforms humble cabbage into a deliciously tender and flavorful side dish. Cooked with smoky bacon, onion and a touch of seasoning, the cabbage becomes infused with rich, savory notes that perfectly complement any Southern meal. Whether served alongside fried chicken, pork chops or just on its own, this dish is sure to become a favorite in your kitchen. Ingredients: list of 10 items ? 1 large head of cabbage, chopped ? 6 slices of bacon, chopped ? 1 medium onion, chopped ? 2 cloves garlic, minced ? 1 teaspoon sugar (optional) ? 1 teaspoon salt ? 1/2 teaspoon black pepper ? 1/2 teaspoon paprika ? 1/4 teaspoon crushed red pepper flakes (optional) ? 2 tablespoons apple cider vinegar list end Instructions: list of 7 items 1. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until it is crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave the bacon drippings in the skillet. 2. Sauté the Onions and Garlic: Add the chopped onion to the skillet with the bacon drippings. Sauté for about 5 minutes, until the onions are soft and translucent. Add the minced garlic and cook for an additional minute. 3. Add the Cabbage: Add the chopped cabbage to the skillet. Stir well to coat the cabbage in the bacon drippings and sautéed onions. 4. Season the Cabbage: Sprinkle the sugar, salt, black pepper, paprika, and crushed red pepper flakes over the cabbage. Stir to combine. 5. Cook the Cabbage: Cook the cabbage over medium heat, stirring occasionally, for about 15-20 minutes, or until the cabbage is tender and slightly caramelized. 6. Finish with Vinegar and Bacon: Drizzle the apple cider vinegar over the cabbage and stir to combine. Add the cooked bacon back to the skillet and stir everything together. 7. Serve: Serve the Southern Fried Cabbage hot, either as a side dish or a main course. Enjoy! list end This dish pairs wonderfully with cornbread or a simple Southern-style protein like fried chicken or pork chops.

Thai chicken noodle soup is a comforting and flavorful dish that combines tender chicken, rice noodles and vibrant Thai flavor in rich coconut broth. Infused with the aromas of lemongrass, ginger and lime, this soup has a perfect balance of sweet, savory and tangy notes. The addition of fresh herbs, vegetables and a hint of spice from Thai chili creates a bowl of delicious warmth and comfort. This quick and easy soup is perfect for any time of the year, offering a taste of Thailand in every spoonful. INGREDIENTS: list of 18 items ? 1 tbsp vegetable oil ? 1 onion, finely chopped ? 2 garlic cloves, minced ? 1 tbsp fresh ginger, grated ? 1 stalk lemongrass, bruised and cut into large pieces ? 1-2 Thai chilies, finely chopped (optional for spice) ? 1 lb boneless, skinless chicken breast or thighs, thinly sliced ? 4 cups chicken broth ? 1 can (14 oz) coconut milk ? 2 tbsp fish sauce ? 1 tbsp soy sauce ? 1 tbsp lime juice ? 5 oz rice noodles ? 1 cup mushrooms, sliced ? 1 cup spinach or bok choy ? Fresh cilantro, for garnish ? Fresh basil or mint, for garnish ? Lime wedges, for serving list end INSTRUCTIONS: list of 5 items 1. Sauté the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, lemongrass, and Thai chilies (if using). Sauté for 2-3 minutes until fragrant and the onion is softened. 2. Add the chicken: Stir in the sliced chicken and cook for 3-4 minutes, until it starts to brown slightly. 3. Make the broth: Add the chicken broth and coconut milk to the pot. Stir in the fish sauce, soy sauce, and lime juice. Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together. 4. Cook the noodles and vegetables: Add the rice noodles, mushrooms, and spinach (or bok choy) to the pot. Cook for an additional 4-5 minutes until the noodles are tender and the vegetables are wilted. 5. Garnish and serve: Remove the lemongrass stalks before serving. Ladle the soup into bowls and garnish with fresh cilantro, basil, or mint. Serve with lime wedges on the side for an extra burst of freshness. list end Enjoy this flavorful Thai Chicken Noodle Soup as a soothing and aromatic meal that’s perfect for any occasion!