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Jewish coffee cake is a delightful, sweet treat often enjoyed during breakfast or brunch, particularly on special occasions. This moist and flavorful cake is traditionally made with rich, buttery batter, layered with a cinnamon sugar streusel filling and topped with crumbly topping. It’s perfect for pairing with a cup of coffee or tea, making it a beloved classic in many Jewish households. This recipe captures the essence of this comforting dessert, bringing warmth and sweetness to your table. INGREDIENTS: For the Cake: list of 10 items ? 2 1/4 cups all-purpose flour ? 1 teaspoon baking powder ? 1 teaspoon baking soda ? 1/2 teaspoon salt ? 1 cup unsalted butter, softened ? 1 cup granulated sugar ? 1 cup brown sugar, packed ? 4 large eggs ? 1 teaspoon vanilla extract ? 1 cup sour cream list end For the Streusel Filling: list of 3 items ? 1/2 cup brown sugar, packed ? 1 teaspoon ground cinnamon ? 1/2 cup chopped nuts (walnuts or pecans, optional) list end For the Topping: list of 4 items ? 1/2 cup all-purpose flour ? 1/4 cup unsalted butter, softened ? 1/4 cup granulated sugar ? 1 teaspoon ground cinnamon list end INSTRUCTIONS: list of 7 items 1. Prepare the Batter: list of 3 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. ? In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. ? In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. list end nesting level 1 2. Combine Dry and Wet Ingredients: list of 1 items nesting level 1 ? Gradually add the dry ingredients to the wet mixture, stirring until just combined. list end nesting level 1 3. Make the Streusel Filling: list of 1 items nesting level 1 ? In a separate bowl, mix the brown sugar, cinnamon, and chopped nuts. list end nesting level 1 4. Layer the Cake: list of 1 items nesting level 1 ? Pour half of the batter into the prepared pan. Sprinkle half of the streusel filling over the batter. Add the remaining batter on top and finish with the remaining streusel. list end nesting level 1 5. Prepare the Topping: list of 1 items nesting level 1 ? In a small bowl, combine flour, butter, sugar, and cinnamon, mixing until crumbly. Sprinkle over the cake. list end nesting level 1 6. Bake: list of 1 items nesting level 1 ? Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 15 minutes before slicing. list end nesting level 1 7. Serve: list of 1 items nesting level 1 ? Enjoy your Jewish Coffee Cake warm or at room temperature, paired with your favorite coffee or tea. list end nesting level 1 list end This cake is sure to become a favorite in your home, perfect for gatherings or a cozy afternoon treat!

Brie-cranberry bites are festive and easy-to-make appetizers that combine the creamy richness of Brie cheese with the sweet and tangy flavor of cranberry sauce, all wrapped in a flaky, golden puff pastry shell. These little bites are perfect for holiday gatherings, parties or any occasion that calls for quick and impressive appetizers. The balance of creamy, savory cheese with the bright, slightly sweet cranberry creates delightful contrast that’s sure to be a crowd favorite. Whether you’re hosting a gathering or looking for delicious finger food, these Brie-cranberry bites are guaranteed to impress. Ingredients: list of 5 items ? 1 sheet puff pastry (store-bought or homemade), thawed ? 4 oz Brie cheese, cut into small cubes (rind on) ? 1/2 cup cranberry sauce (fresh or from a can) ? 1 egg, beaten (for egg wash) ? Fresh thyme or rosemary for garnish (optional) list end Instructions: list of 6 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 2. Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle. Cut the pastry into 12 equal squares, each about 2-3 inches wide. 3. Assemble the Bites: Place a cube of Brie cheese in the center of each puff pastry square. Top the cheese with about 1 teaspoon of cranberry sauce. 4. Fold and Seal: Gently fold the corners of the puff pastry over the cheese and cranberry, bringing them toward the center to form a small pocket. Pinch the edges to seal the pastry around the filling. 5. Egg Wash and Bake: Brush the tops of each pastry with the beaten egg to give them a golden finish. Place the prepared bites on the lined baking sheet and bake for 12-15 minutes, or until the puff pastry is golden brown and crispy. 6. Garnish and Serve: Once baked, remove the Cranberry Brie Bites from the oven and let them cool for a minute. Garnish with fresh thyme or rosemary sprigs, if desired, and serve warm. list end These Brie-cranberry Bites are perfect combinations of creamy, cheesy goodness and sweet-tart cranberry. They’re easy to make, elegant to serve and sure to be hits at any party or holiday gathering!

Cheddar cheese bread is a savory, indulgent loaf that blends the sharp, distinct flavor of cheddar cheese with the comforting, familiar texture of homemade bread. This bread is dotted with pockets of melted cheese throughout, offering deliciously cheesy taste in every bite. Ideal for pairing with soup, serving as an appetizer or just enjoying as a snack, this bread elevates any meal with its rich flavor and moist, tender crumb. The addition of optional herbs, like chive or parsley, can enhance the aromatic quality of the loaf, making it not only a treat for the taste buds but also a visually appealing addition to any table. Ingredients: list of 9 items ? 3 cups all-purpose flour ? 1 tablespoon granulated sugar ? 1 tablespoon baking powder ? 1 teaspoon salt ? 1 tablespoon dried chives or parsley (optional) ? 1 cup sharply shredded cheddar cheese ? 1 1/4 cups milk ? 1/4 cup unsalted butter, melted ? 1 large egg list end Instructions: list of 7 items 1. Preheat the Oven and Prepare the Pan: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. list end nesting level 1 2. Mix Dry Ingredients: list of 1 items nesting level 1 ? In a large bowl, whisk together the flour, sugar, baking powder, salt, and dried herbs (if using). list end nesting level 1 3. Add Cheese: list of 1 items nesting level 1 ? Stir in the shredded cheddar cheese, making sure the cheese is well coated with the flour mixture to prevent it from sinking during baking. list end nesting level 1 4. Combine Wet Ingredients: list of 1 items nesting level 1 ? In a separate bowl, mix together the milk, melted butter, and egg. Beat lightly to incorporate. list end nesting level 1 5. Combine Wet and Dry Mixtures: list of 1 items nesting level 1 ? Pour the wet ingredients into the dry ingredients. Stir using a spatula or wooden spoon until just combined. The batter will be thick and lumpy; avoid over-mixing. list end nesting level 1 6. Bake the Bread: list of 1 items nesting level 1 ? Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Place in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. list end nesting level 1 7. Cool and Serve: list of 1 items nesting level 1 ? Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve the bread warm or at room temperature. list end nesting level 1 list end Cheddar Cheese Bread is delicious when served warm, as the heat enhances the cheese’s creamy texture and robust flavor. It’s equally delightful when cooled, with a firm texture that slices beautifully. Whether it’s a side to your dinner or a standalone treat, this cheesy bread is sure to satisfy your cravings for something savory and comforting.

Grilled fish tacos are light and flavorful options perfect for any season, capturing the essence of summer with each bite. This dish features tender, flaky whitefish, such as cod, tilapia or mahi-mahi, marinated in a zesty blend of lime juice, garlic and cilantro, then grilled to perfection. The smoky and slightly charred fish is then nestled in warm corn tortillas and topped with a crisp, refreshing slaw or creamy avocado salsa, adding bright contrast to the savory flavor. Grilled fish tacos are not only simple to prepare but also healthy meal options that don’t skimp on flavor, making them ideal for quick family dinners or get-togethers with friends. INGREDIENTS: list of 2 items ? For the Fish: list of 8 items nesting level 1 ? 1 pound white fish fillets (cod, tilapia, or mahi-mahi) ? 2 tablespoons olive oil ? Juice of 2 limes ? 2 cloves garlic, minced ? 1 teaspoon chili powder ? 1/2 teaspoon ground cumin ? 1/2 teaspoon salt ? 1/4 cup fresh cilantro, chopped list end nesting level 1 ? For the Tacos: list of 6 items nesting level 1 ? 8 corn tortillas ? 2 cups cabbage slaw or shredded lettuce ? 1 avocado, diced (or guacamole) ? Fresh cilantro for garnish ? Lime wedges for serving ? Optional: diced tomatoes, red onion, sour cream, or hot sauce list end nesting level 1 list end DIRECTIONS: list of 6 items 1. Marinate the Fish: list of 1 items nesting level 1 ? In a small bowl, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and chopped cilantro. Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is well-coated. Cover and refrigerate for 15 to 30 minutes, but no longer, to prevent the lime juice from “cooking” the fish. list end nesting level 1 2. Prepare the Grill: list of 1 items nesting level 1 ? Preheat an outdoor grill or a grill pan over medium-high heat. Oil the grill grates to prevent the fish from sticking. list end nesting level 1 3. Grill the Fish: list of 1 items nesting level 1 ? Remove the fish from the marinade, letting the excess drip off. Grill the fish for 3-4 minutes on each side or until the fish flakes easily with a fork and has slight char marks. list end nesting level 1 4. Warm the Tortillas: list of 1 items nesting level 1 ? Warm the corn tortillas on the grill for about 30 seconds on each side or until they are pliable and slightly charred. list end nesting level 1 5. Assemble the Tacos: list of 1 items nesting level 1 ? Break the grilled fish into pieces and divide among the warmed tortillas. Top each taco with cabbage slaw or shredded lettuce, avocado, and additional toppings like diced tomatoes, red onion, or a dollop of sour cream. Garnish with fresh cilantro. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Serve the tacos immediately with lime wedges on the side for squeezing over the top. list end nesting level 1 list end Grilled Fish Tacos are a delightful blend of textures and fresh flavors, suitable for a casual weeknight meal or a festive outdoor gathering. They’re easy to customize with your favorite toppings and salsas, ensuring there’s something for everyone to enjoy.

Ground pork tacos with pineapple salsa are vibrant and delicious twists on traditional tacos. The savory, well-seasoned ground pork pairs perfectly with sweet and tangy pineapple salsa, creating a delightful balance of flavor in every bite. These tacos are perfect for quick and easy weeknight dinners or fun weekend gatherings with friends and family. The combination of fresh ingredients and bold flavor makes these tacos standout dishes everyone will love. INGREDIENTS: For the Ground Pork Tacos: list of 14 items ? 1 lb ground pork ? 1 tablespoon olive oil ? 1 small onion, finely chopped ? 2 cloves garlic, minced ? 1 tablespoon chili powder ? 1 teaspoon ground cumin ? 1 teaspoon smoked paprika ? 1/2 teaspoon oregano ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/4 cup tomato sauce ? 1/4 cup chicken broth ? Corn or flour tortillas ? Fresh cilantro, chopped (for garnish) list end For the Pineapple Salsa: Salsa list of 7 items ? 1 cup fresh pineapple, diced ? 1/2 red bell pepper, finely chopped ? 1/4 red onion, finely chopped ? 1 jalape?o, seeded and finely chopped ? 1/4 cup fresh cilantro, chopped ? Juice of 1 lime ? Salt to taste list end INSTRUCTIONS: list of 4 items 1. Prepare the Pineapple Salsa: list of 1 items nesting level 1 ? In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalape?o, fresh cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld together. list end nesting level 1 2. Cook the Ground Pork: list of 4 items nesting level 1 ? In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. ? Add the ground pork to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary. ? Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes until the spices are well combined with the pork. ? Add the tomato sauce and chicken broth to the skillet. Stir to combine and simmer for 5 minutes, allowing the flavors to meld together and the sauce to thicken. list end nesting level 1 3. Assemble the Tacos: list of 2 items nesting level 1 ? Warm the tortillas according to the package instructions or over a gas flame on the stovetop for a slight char. ? Spoon the seasoned ground pork onto each tortilla and top with a generous portion of pineapple salsa. list end nesting level 1 4. Garnish and Serve: list of 1 items nesting level 1 ? Garnish the tacos with freshly chopped cilantro. Serve immediately and enjoy! list end nesting level 1 list end Enjoy these flavorful and vibrant ground pork tacos with pineapple salsa as delightful meals that bring a refreshing twist to your taco night, offering perfect combinations of savory and sweet in every bite.

Honey-roasted sweet potatoes are deliciously sweet and savory side dishes that showcase the natural sweetness of sweet potatoes, enhanced by caramelized honey glaze. Roasting the sweet potatoes brings out their rich, earthy flavor, while the honey adds a touch of golden sweetness. A sprinkle of cinnamon or pinch of cayenne gives them a warm, spicy kick that balances the dishes perfectly. This simple yet flavorful recipe is great for weeknight dinner, holiday gatherings or any time you want a wholesome and satisfying side dish. INGREDIENTS: list of 6 items ? 2 large sweet potatoes, peeled and cubed ? 2 tablespoons olive oil ? 2 tablespoons honey ? 1/2 teaspoon cinnamon (optional) ? Salt and pepper, to taste ? Fresh parsley or thyme for garnish (optional) list end INSTRUCTIONS: list of 5 items 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a large bowl, toss the cubed sweet potatoes with olive oil, honey, cinnamon (if using), salt, and pepper until evenly coated. 3. Spread the sweet potatoes in a single layer on the prepared baking sheet. 4. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized around the edges. 5. Remove from the oven and garnish with fresh parsley or thyme if desired. list end Serve these honey-roasted sweet potatoes as delicious and crowd-pleasing side dishes that pair beautifully with everything from roasted chicken to holiday roasts!

Spaghetti sauce with meatballs is a classic Italian-American dish featuring tender meatballs simmered in rich, flavorful tomato sauce. This comforting meal is perfect for family dinner and pairs wonderfully with spaghetti or your favorite pasta. INGREDIENTS: For the meatballs: list of 10 items ? 1 lb ground beef (or a mix of beef and pork) ? 1/4 cup breadcrumbs ? 1/4 cup grated Parmesan cheese ? 1 large egg ? 2 garlic cloves, minced ? 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley) ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/2 teaspoon dried oregano ? 1 tablespoon olive oil (for frying the meatballs) list end For the sauce: list of 12 items ? 2 tablespoons olive oil ? 1 small onion, finely chopped ? 3 garlic cloves, minced ? 1 (28 oz) can crushed tomatoes ? 1 (15 oz) can tomato sauce ? 1 (6 oz) can tomato paste ? 1 teaspoon sugar (optional, to balance acidity) ? 1 teaspoon dried oregano ? 1 teaspoon dried basil ? Salt and pepper, to taste ? 1/4 cup fresh basil or parsley, chopped (optional, for garnish) ? 1 lb spaghetti list end INSTRUCTIONS: list of 5 items 1. Make the meatballs: list of 3 items nesting level 1 ? In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, salt, pepper, and oregano. Mix gently until everything is just combined (avoid overmixing to keep the meatballs tender). ? Roll the mixture into small, golf ball-sized meatballs. ? Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes per side. They don’t need to be fully cooked, as they will finish cooking in the sauce. Once browned, set them aside on a plate. list end nesting level 1 2. Make the sauce: list of 2 items nesting level 1 ? In the same skillet, add 2 tablespoons of olive oil and sauté the chopped onion over medium heat for 3-4 minutes, until softened. Add the minced garlic and cook for another minute. ? Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried oregano, dried basil, sugar (if using), and season with salt and pepper. Bring the sauce to a simmer. list end nesting level 1 3. Simmer the meatballs in the sauce: list of 1 items nesting level 1 ? Gently add the browned meatballs to the simmering tomato sauce. Cover the skillet and let the meatballs simmer in the sauce for 25-30 minutes, stirring occasionally. This will allow the meatballs to finish cooking and infuse the sauce with flavor. list end nesting level 1 4. Cook the spaghetti: list of 1 items nesting level 1 ? While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Toss the cooked spaghetti with a little of the sauce to coat the noodles. Serve the spaghetti in bowls or on plates, topped with the meatballs and extra sauce. Garnish with fresh basil or parsley and extra Parmesan cheese, if desired. list end nesting level 1 list end This spaghetti sauce with meatballs is hearty, flavorful, and perfect for a comforting meal. Serve with garlic bread and a side salad for a complete Italian-inspired dinner!

Beef empanadas are delicious, handheld treats filled with a savory, spiced beef mixture wrapped in a golden, flaky pastry. These Latin American-inspired turnovers are perfect for parties, snacks or even hearty meals. The beef filling is packed with flavor, like cumin, garlic and paprika, and can be customized with additional ingredients, like olives, raisins or hard-boiled eggs, for a touch of sweetness and depth. Whether baked or fried, beef empanadas are irresistible comfort foods that are both satisfying and easy to make. INGREDIENTS: list of 12 items ? 1 tablespoon olive oil ? 1 pound ground beef ? 1 small onion, finely diced ? 2 cloves garlic, minced ? 1 teaspoon cumin ? 1 teaspoon paprika ? 1/2 teaspoon chili powder ? Salt and pepper to taste ? 1/4 cup green olives, chopped (optional) ? 2 tablespoons raisins (optional) ? 1 package empanada dough discs (store-bought or homemade) ? 1 egg, beaten (for egg wash) list end INSTRUCTIONS: list of 8 items 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes. 3. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat. 4. Stir in the cumin, paprika, chili powder, salt, and pepper. Add the chopped olives and raisins, if using. Cook for another 2-3 minutes until everything is well combined and flavorful. Remove from heat and let the filling cool slightly. 5. Roll out the empanada dough discs on a lightly floured surface. Place about 1-2 tablespoons of the beef mixture in the center of each disc. 6. Fold the dough over to form a half-moon shape and press the edges together. Crimp the edges with a fork to seal. 7. Brush the tops of the empanadas with the beaten egg for a golden finish. 8. Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy. list end These beef empanadas can be served hot or at room temperature and are perfect with a side of salsa, guacamole, or a squeeze of lime!

Creamy pepper-sausage shells are comforting and flavorful pasta dishes featuring tender pasta shells, juicy Italian sausage and sauteed bell pepper in creamy, cheesy sauce. This hearty meal is perfect for weeknight dinners, as it comes together quickly and is a hit with the whole family. The rich cream sauce complements the bold flavor of the sausage and pepper, while the pasta shells hold onto every bit of the delicious sauce. INGREDIENTS: list of 14 items ? 12 oz medium pasta shells ? 1 tablespoon olive oil ? 1 pound Italian sausage (mild or spicy), casings removed ? 1 red bell pepper, sliced ? 1 yellow bell pepper, sliced ? 1 small onion, diced ? 3 garlic cloves, minced ? 1 teaspoon Italian seasoning ? 1 cup heavy cream ? ? cup chicken broth ? 1 cup grated Parmesan cheese ? 1 cup mozzarella cheese, shredded ? Salt and pepper, to taste ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 6 items 1. Cook the pasta: list of 1 items nesting level 1 ? Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and set aside, reserving about ? cup of pasta water. list end nesting level 1 2. Cook the sausage: list of 1 items nesting level 1 ? While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside. list end nesting level 1 3. Sauté the peppers and onions: list of 1 items nesting level 1 ? In the same skillet, add the sliced bell peppers and diced onion. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant. Season with salt, pepper, and Italian seasoning. list end nesting level 1 4. Make the creamy sauce: list of 1 items nesting level 1 ? Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, until slightly thickened. Stir in the Parmesan and mozzarella cheeses, allowing them to melt into the sauce. If the sauce becomes too thick, you can add a little reserved pasta water to thin it out. list end nesting level 1 5. Combine the pasta, sausage, and sauce: list of 1 items nesting level 1 ? Return the cooked sausage to the skillet and stir to combine with the sauce and vegetables. Add the cooked pasta shells and toss everything together until the pasta is fully coated with the creamy sauce. Adjust seasoning with salt and pepper, if needed. list end nesting level 1 6. Garnish and serve: list of 1 items nesting level 1 ? Remove from heat and garnish with freshly chopped parsley. Serve the Creamy Sausage & Peppers Shells hot, with extra Parmesan cheese on top, if desired. list end nesting level 1 list end Enjoy this rich and satisfying dish with a side salad or garlic bread for a complete, delicious meal!

Warm pinto-rice salad is a hearty and nutritious dish that combines fluffy rice, tender pinto beans and a medley of fresh vegetables, all tossed in zesty lime vinaigrette. This protein-packed salad is both satisfying and versatile, making it perfect as a light main dish or side for grilled meat or tacos. The warmth of the rice and beans contrasts beautifully to the crunch of fresh veggies, while tangy lime dressing ties everything together with a burst of flavor. This salad is a wholesome, easy-to-make option that’s great for meal prep or a quick dinner. INGREDIENTS: list of 12 items ? 1 cup cooked rice (white, brown, or wild) ? 1 (15 oz) can pinto beans, drained and rinsed ? 1/2 cup corn kernels (fresh or frozen) ? 1/2 red bell pepper, diced ? 1/4 red onion, finely chopped ? 1/4 cup fresh cilantro, chopped ? 1 tbsp olive oil ? 1 tbsp lime juice ? 1 tsp cumin ? Salt and black pepper, to taste ? 1 avocado, sliced (for garnish) ? Cherry tomatoes, halved (for garnish) list end INSTRUCTIONS: list of 5 items 1. Cook the Rice: list of 1 items nesting level 1 ? Prepare 1 cup of rice according to package instructions. Once cooked, fluff the rice with a fork and keep it warm. list end nesting level 1 2. Heat the Beans: list of 1 items nesting level 1 ? In a medium skillet, heat the olive oil over medium heat. Add the pinto beans and corn, stirring occasionally until warmed through, about 3-4 minutes. list end nesting level 1 3. Combine the Ingredients: list of 1 items nesting level 1 ? In a large bowl, combine the warm rice, pinto beans, corn, diced bell pepper, red onion, and fresh cilantro. list end nesting level 1 4. Make the Dressing: list of 1 items nesting level 1 ? In a small bowl, whisk together the lime juice, cumin, salt, and black pepper. Pour the dressing over the rice and beans mixture, tossing gently to coat. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Serve the salad warm, garnished with sliced avocado and cherry tomatoes. Enjoy it as a main dish or as a side with your favorite protein. list end nesting level 1 list end Warm pinto-rice salad is a flavorful and wholesome dish that’s easy to prepare, making it perfect for any meal. The combination of hearty rice, protein-rich pintos and fresh veggies offers a satisfying and nutritious option!

This hearty and colorful dish combines juicy, herb-seasoned chicken with a medley of perfectly roasted vegetables for a comforting, nutritious meal. The caramelized sweetness of the roasted veggies pairs beautifully with the savory chicken, making it a family favorite for busy weeknights or casual dinner gatherings. With minimal prep and a simple seasoning mix, this recipe is as easy as it is flavorful, ensuring a well-balanced meal packed with vibrant, wholesome ingredients. ----- INGREDIENTS: For the chicken: list of 7 items ? 4 boneless, skinless chicken breasts ? 2 tablespoons olive oil ? 1 teaspoon garlic powder ? 1 teaspoon paprika ? 1 teaspoon dried thyme ? 1 teaspoon salt ? ? teaspoon black pepper list end For the vegetable medley: list of 12 items ? 1 red bell pepper, cut into chunks ? 1 yellow bell pepper, cut into chunks ? 1 zucchini, sliced into rounds ? 1 red onion, cut into wedges ? 2 cups broccoli florets ? 2 medium carrots, sliced into rounds ? 3 tablespoons olive oil ? 1 teaspoon dried oregano ? 1 teaspoon garlic powder ? 1 teaspoon salt ? ? teaspoon black pepper ? 1 tablespoon balsamic vinegar (optional) list end ----- INSTRUCTIONS: list of 6 items 1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. 2. Season the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix the garlic powder, paprika, thyme, salt, and black pepper. Rub the seasoning mixture evenly over the chicken. Drizzle with olive oil and set aside. 3. Prepare the vegetables: In a large bowl, combine the bell peppers, zucchini, onion, broccoli, and carrots. Drizzle with olive oil, then sprinkle with oregano, garlic powder, salt, and black pepper. Toss until evenly coated. For added flavor, drizzle with balsamic vinegar. 4. Arrange on the baking sheet: Place the seasoned chicken breasts on one side of the baking sheet. Spread the vegetable medley on the other side, ensuring the pieces are evenly distributed in a single layer. 5. Roast the chicken and vegetables: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. 6. Serve: Let the chicken rest for 5 minutes before slicing. Serve alongside the roasted vegetables, and enjoy a flavorful, wholesome meal. list end ----- OPTIONAL GARNISH: list of 2 items ? Fresh parsley, chopped ? A squeeze of fresh lemon juice list end

Garlic-cheese bread is the ultimate comfort food, combining crispy, golden bread with a luscious layer of garlic butter and gooey, melted cheese. Perfect as a side dish, appetizer or snack, this crowd-pleasing recipe is quick and easy to make. Whether you’re serving it alongside pasta, soup or as part of a party spread, this irresistible bread will steal the show with its rich flavor and satisfying texture. Customize it with your favorite herbs or cheese for a personal touch. INGREDIENTS: list of 9 items ? 1 loaf of French bread or Italian bread, halved lengthwise ? 1/2 cup unsalted butter, softened ? 3 cloves garlic, minced ? 1 teaspoon dried Italian seasoning ? 1/4 teaspoon salt ? 1/4 teaspoon ground black pepper ? 2 cups shredded mozzarella cheese ? 1/2 cup grated Parmesan cheese ? 1 tablespoon fresh parsley, chopped (optional, for garnish) list end INSTRUCTIONS: list of 5 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. list end nesting level 1 2. Prepare the Garlic Butter: list of 1 items nesting level 1 ? In a small bowl, mix together the softened butter, minced garlic, Italian seasoning, salt, and black pepper until well combined. list end nesting level 1 3. Assemble the Bread: list of 1 items nesting level 1 ? Spread the garlic butter evenly over the cut sides of the bread. Sprinkle the mozzarella and Parmesan cheeses generously over the top. list end nesting level 1 4. Bake the Bread: list of 2 items nesting level 1 ? Place the bread halves on the prepared baking sheet, cheese side up. Bake in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly. ? For a golden, crispy finish, switch the oven to broil for 1–2 minutes, keeping a close eye to prevent burning. list end nesting level 1 5. Garnish and Serve: list of 1 items nesting level 1 ? Remove the bread from the oven and sprinkle with fresh parsley, if desired. Let it cool slightly, then slice into pieces and serve warm. list end nesting level 1 list end This garlic-cheese bread is the perfect blend of buttery, cheesy and garlicky goodness - an irresistible treat for any occasion!

Herb-roasted turkey is a festive and flavorful centerpiece for any holiday table, infused with the aroma and taste of fresh herbs, such as rosemary, thyme and sage. This preparation involves buttering the turkey and generously stuffing it with a bouquet of herbs, garlic and lemon, allowing the essence to permeate the meat as it roasts. The skin crisps up to a perfect golden brown, while the inside remains juicy and tender. Paired with simple pan gravy made from the drippings, this turkey is not only delicious but also a stunning presentation for your feast. INGREDIENTS: list of 9 items ? 1 whole turkey (10-12 pounds), thawed and cleaned ? 1/4 cup unsalted butter, softened ? 2 tablespoons fresh rosemary, chopped ? 2 tablespoons fresh thyme, chopped ? 2 tablespoons fresh sage, chopped ? 4 cloves garlic, minced ? 1 lemon, halved ? Salt and pepper to taste ? 2 cups chicken broth (for the roasting pan) list end INSTRUCTIONS: list of 5 items 1. Preheat oven to 325°F (165°C). 2. Prepare the turkey: Pat the turkey dry with paper towels. Rub the outside and cavity with butter, then season generously with salt, pepper, and the mixed herbs. Place garlic and lemon halves inside the cavity. 3. Roast: Place the turkey breast side up in a roasting pan. Add broth to the pan. Tent with aluminum foil and roast, basting occasionally with the pan juices. 4. Uncover and finish roasting: Remove the foil during the last hour of roasting to brown the skin. 5. Rest and serve: Let the turkey rest for at least 20 minutes before carving. Serve with gravy made from the pan drippings. list end This herb-roasted turkey recipe brings traditional flavor to your holiday celebration, ensuring a moist, succulent bird with a rich herbal aroma that fills the kitchen.

Beef-cheddar sliders are the perfect blends of savory and cheesy goodness packed in a small, handheld sandwich. These sliders are ideal for gatherings, game night or any occasion that calls for a hearty and delicious bite. Juicy beef patties are topped with melted cheddar cheese and sandwiched in between soft slider buns, creating a flavorful combination that is sure to please any crowd. The addition of caramelized onion and a hint of garlic adds depth, making these sliders irresistible treats. Easy to prepare and even easier to eat, they are sure to become favorites at any event. INGREDIENTS list of 13 items ? 1 pound ground beef ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon salt ? 1/2 teaspoon black pepper ? 12 slider buns ? 6 slices of cheddar cheese, halved ? 1 tablespoon olive oil ? 1 large onion, thinly sliced ? 2 tablespoons butter, melted ? 1 tablespoon Worcestershire sauce ? 1 tablespoon mayonnaise (optional) ? Pickles (optional) list end INSTRUCTIONS list of 8 items 1. Preheat the oven to 350°F (175°C). 2. Prepare the Onions: In a skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized (about 10-15 minutes). Remove from heat and set aside. 3. Season the Beef: In a bowl, mix the ground beef with garlic powder, onion powder, salt, and black pepper. Divide into 12 equal portions and shape into small patties. 4. Cook the Patties: In the same skillet, cook the beef patties over medium-high heat for about 3-4 minutes on each side, or until cooked through. 5. Assemble the Sliders: Place the bottom halves of the slider buns on a baking sheet. Place one beef patty on each bun, followed by a slice of cheddar cheese. Add caramelized onions on top of the cheese. 6. Top with Bun: Place the top halves of the slider buns on each stack. In a small bowl, mix melted butter with Worcestershire sauce. Brush the tops of the buns with the butter mixture. 7. Bake: Cover the sliders with foil and bake in the preheated oven for 10-12 minutes, until the cheese is melted and the buns are warm. 8. Serve: Optionally, spread a small amount of mayonnaise on the top bun before serving. Add pickles if desired. list end Enjoy your beef-cheddar sliders as a delicious appetizer or main course!

Golden, crispy skin and tender, juicy meat make this roasted chicken with garlic and herbs a comforting classic perfect for any occasion. Infused with the rich flavor of fresh herbs, garlic and a hint of lemon, this dish is both simple to prepare and incredibly flavorful. The garlic and herb butter melts in the chicken as it roasts, ensuring every bite is moist and savory. This roasted chicken pairs beautifully with roasted vegetables, mashed potatoes or a crisp green salad for a satisfying, well-rounded meal. ----- Ingredients: list of 12 items ? 1 whole chicken (4-5 pounds) ? 4 tbsp unsalted butter, softened ? 4 cloves garlic, minced ? 1 tbsp fresh rosemary, chopped (or 1 tsp dried) ? 1 tbsp fresh thyme, chopped (or 1 tsp dried) ? 1 tbsp fresh parsley, chopped ? 1 lemon, halved ? 1 tbsp olive oil ? Salt and black pepper, to taste ? 1 onion, quartered (optional) ? 4-5 garlic cloves, whole (optional) ? Fresh herbs for stuffing (extra rosemary, thyme, parsley – optional) list end ----- Instructions: list of 8 items 1. Preheat Oven: Preheat your oven to 425°F (220°C). 2. Prepare the Herb Butter: In a small bowl, mix the softened butter with minced garlic, rosemary, thyme, parsley, salt, and pepper. 3. Prepare the Chicken: Pat the chicken dry with paper towels. Gently loosen the skin over the breast by sliding your fingers under it, being careful not to tear it. Spread half of the herb butter under the skin and the other half over the outside of the chicken. 4. Stuff the Chicken: Stuff the cavity with the lemon halves, quartered onion, whole garlic cloves, and extra fresh herbs if using. 5. Truss the Chicken: Tie the legs together with kitchen twine to ensure even cooking. 6. Roast: Place the chicken breast-side up on a roasting rack in a pan. Drizzle olive oil over the chicken and season with extra salt and pepper. Roast for 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. 7. Rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. 8. Serve: Slice and serve the chicken with your favorite sides. Enjoy! list end ----- Tip: Baste the chicken with pan juices halfway through roasting for extra crispiness and flavor.

Winter Salad Course Salad Cuisine American Prep Time 15minutes minutes Total Time 15minutes minutes 6servings This Winter Salad brings together spinach with apple slices, feta cheese, crunchy pecans, and a light, sweet vinaigrette. The flavors balance each other, with a combination of sweet, salty, and fresh. Cook ModePrevent your screen from going dark Ingredients ?5 ounces baby spinach ?1 Honeycrisp apple, sliced ?? cup feta cheese ?? cup pecans, chopped ?4 ounces sugar pomegranate seeds ?? cup pumpkin seeds ?4 sprigs mint julienne-cut Vinaigrette Ingredients ?? cup avocado oil ?? cup red wine vinegar ?2 tablespoons honey ?? teaspoon garlic powder ?? teaspoon kosher salt ?? teaspoon ground black pepper Instructions Arrange the salad ingredients onto your serving dish. To a separate small bowl, add the vinaigrette ingredients. Mix with a fork until combined. Drizzle the vinaigrette on top of the salad or toss to coat. Enjoy! Notes You can keep the undressed salad in the fridge in an air-tight container for up to 3 days. Nutrition 开云体育: 1serving | Calories: 246kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 260mg | Potassium: 286mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2318IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Ambrosia Salad Course Salad, Side Dish Cuisine American Prep Time 5minutes minutes Total Time 2hours hours 5minutes minutes 16servings This classic fluffy Ambrosia Salad is easy to make and is the perfect side dish to bring to parties and potlucks. Loaded with marshmallows and sweet fruity flavors, you’ll love this nostalgic treat! Cook ModePrevent your screen from going dark Ingredients ?8 ounces Cool Whip, thawed *You can substitute my Stabilized Whipped Cream Recipe ?5.3 ounce vanilla Greek Yogurt ?? cup sweetened shredded coconut ?15 ounce canned Mandarin oranges, drained ?20 ounce canned pineapple chunks, drained ?10 ounce jarred Maraschino cherries, drained ?2 cups fruit-flavored mini marshmallows Toppings ?additional Maraschino cherries, as desired Instructions Stir the cool whip, yogurt, and coconut shreds until thoroughly combined. Then stir in all of the fruit. Finally, gently fold in the marshmallows and let chill in the fridge for about 2 hours. Top with more maraschino cherries, if you would like, before serving and enjoying! Notes Store in an airtight container in the refrigerator for up to 3 days. This recipe makes 8 cups and nutritional information has been calculated for ? cup serving per person. Nutrition 开云体育: 1serving | Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 238IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.3mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Watergate Salad Course Salad Cuisine American Prep Time 10minutes minutes Total Time 2hours hours 10minutes minutes 12servings Watergate Salad is an easy side dish that's chock full of different flavors and textures with creamy pistachio pudding, tangy fruit, and crunchy nuts. It's a dish to wow the senses and the taste buds! Cook ModePrevent your screen from going dark Ingredients ?3.4 ounces instant Pistachio pudding mix ?20 ounces canned pineapple chunks (and juice) ?? cup Maraschino cherries, drained ?2 ? cups mini marshmallows ?? cup chopped walnuts ?4 ounces Cool Whip, thawed * See Note Toppings ?Maraschino cherries ?Chopped pistachios Instructions Mix together the pudding mix & pineapple chunks, with the juice. Stir in the cherries, walnuts, marshmallows, and Cool Whip. Let the salad set for 2 hours in the fridge, covered. Top with cherries and pistachio before serving! Notes Don't like Cool Whip? Don't let that stop you from making this, use my Stabilized Whipped Cream recipe instead! Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving. This recipe makes 6 cups. Nutritional information has been calculated for ? cup serving per person. Nutrition 开云体育: 1serving | Calories: 146kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.3mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Loaded Red Bliss Potato Salad Course Side Dish Cuisine American Prep Time 10minutes minutes Cook Time 15minutes minutes Total Time 2hours hours 40minutes minutes 4servings This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, Dijon mustard, bacon, green onions, and cheese make this a potato salad perfect for summer cookouts! Cook ModePrevent your screen from going dark Ingredients ?2 lbs. red potatoes ?1 cup mayonnaise ?2 tablespoons Honey Dijon mustard ?? teaspoon kosher salt plus more to taste if desired ?? black pepper ?6 slices cooked bacon chopped ?3 green onions chopped ?? cup shredded Cheddar Jack cheese Instructions Fill a medium pot with water and placing it on the stove, set it to medium high to bring to a boil. Wash and gently scrub the potatoes with cool water, removing any dirt. Cut into cubes about 1/2-3/4 inches. Place potatoes into pot and cook for 10 - 12 minutes or until fork tender. To make the dressing, in a small bowl, mix together the mayonnaise, honey dijon mustard, salt, pepper, bacon and green onions. Drain the potatoes and allow to cool for about 15 minutes. Place into a medium bowl and add the dressing and cheese. Gently mix together until well coated. Cover and place bowl into refrigerator for at least two hours before serving. Nutrition Calories: 679kcal | Carbohydrates: 41g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 882mg | Potassium: 1150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 2mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Leftover Turkey Salad When you have Thanksgiving leftovers to use up, whip up this Leftover Turkey Salad. This vibrant dinner salad showcases the best flavors of the season! CourseMain Dish, Salad CuisineAmerican Keywordcobb salad, leftover turkey recipes, uses for leftover turkey Prep Time10minutes minutes Total Time10minutes minutes 开云体育s4 servings Calories557kcal AuthorBrianne @ Cupcakes & Kale Chips Ingredients For the Salad: 8 cups mixed baby greens or your favorite lettuce 2 cups roasted sweet potato cubes (make your own or use frozen ones like Cascadian Farm Premium Organic Fire Roasted Sweet Potatoes) 2 cups cooked chopped turkey or chicken 1 medium apple, thinly sliced 1 cup (about 4 oz.) shredded sharp cheddar cheese 1/4 cup chopped walnuts, lightly toasted in the oven or in a pan, if desired 1/4 cup dried cranberries 4 slices bacon, cooked and crumbled 1/2-3/4 cup Cranberry Balsamic Dressing (see below) For the Cranberry Balsamic Dressing: 1/4 cup cranberry sauce 1/4 cup balsamic vinegar 1/4 cup olive oil salt and pepper, to taste Instructions For the Salad: Divide the greens between four plates or place in one large salad bowl. Top with cooked sweet potatoes, chicken, apple, cheddar cheese, walnuts, dried cranberries, and bacon. Drizzle with the Cranberry Balsamic Dressing. You can line up the ingredients on top of the lettuce or gently toss everything together. For the Cranberry Balsamic Dressing: Combine the ingredients in a small blender jar or Magic Bullet and blend until smooth. Nutrition 开云体育: 1salad | Calories: 557kcal | Carbohydrates: 40g | Protein: 29g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 465mg | Potassium: 695mg | Fiber: 4g | Sugar: 21g | Vitamin A: 10684IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 2mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO