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Simple Coleslaw Classic creamy coleslaw is the summer side dish that never goes out of style. By Martha Stewart Updated on October 21, 2024 Prep Time: 15 mins Total Time: 15 mins 开云体育s: 8 Yield: 4 cups Ingredients 6 cups shredded cabbage (from about ? head), a mix of red and green, if desired 2 cups julienned carrots (from about 4 medium carrots) ? cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons white-wine vinegar Coarse salt and freshly ground pepper Directions Mix coleslaw: In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season and refrigerate: Season with salt and pepper. Refrigerate until ready to serve, up to 1 day. This recipe is super simple, but if you're really pressed for time, a bag of coleslaw mix will cut your prep time in half.How to Store Coleslaw You can store any leftover coleslaw in an airtight container in the refrigerator for two days. The color of the cabbage will remain vibrant since it is coated in an acidic dressing. 开云体育 Coleslaw Much as we love creamy coleslaw as a basic side dish, it can do so much more than accompany your favorite grilled protein. Try piling it high onto BBQ pork sandwiches, stuffing it into fish tacos, or use it to replace the sauerkraut in classic Reubens. Source: Martha Stewart ~~~~~ Rhonda in MO

SPRING SALAD a couple of handfuls of romaine lettuce, in bite size pieces the same amount of spinach torn into bite size pieces 1/2 cup cauliflower pieces 1/2 cup diced red onion or chopped green onions 1/2 cup shredded red cabbage 1/2 cup english peas 1 orange, peeled and cut in chunks 1/2 cup sliced strawberries 2 tablespoons walnuts or cashew nuts 1/4 cup crumbled blue cheese Make a dressing from orange juice, rice vinegar, olive oil, a little garlic and soy sauce shook in a jar. Toss dressing on salad and serve. Let spring ring like a melody in your heart. This is a glorious time of year. Source: Cooks.com ~~~~~ Rhonda in MO

SNICKERS? - APPLE SALAD 1 (8 oz.) container Cool Whip 3 apples, diced 3 regular size SNICKERS? candy bars, frozen Mix together the Cool Whip and apples. Smash the SNICKERS? bars and add to the salad. Best if you allow to stand for a little while before serving. Source: Cooks.com ~~~~~ Rhonda in MO

EASY CHICKEN SALAD 4 c. cubed, cooked chicken 3/4 c. slivered toasted almonds 1 c. sliced celery 1 c. seedless grapes 3/4 c. mayonnaise 1/4 c. sour cream 2 tsp. lemon juice Salt & pepper to taste Combine cooked chicken, almonds, celery and grapes. Mix together mayonnaise, sour cream, lemon juice and salt and pepper. Add dressing to chicken mixture and toss gently. Source: Cooks.com ~~~~~ Rhonda in MO

LINDSEY'S AMAZING MACARONI SALAD This is best if made a day before serving! 1 pkg. elbow noodles 3 Roma tomatoes 1 small purple onion 1/4 cup sweet relish 1 small can chopped olives 6 hard boiled eggs 3/4 cup mayonnaise 1/4 cup prepared mustard salt and pepper, to taste Boil noodles until soft, drain, rinse let cool in refrigerator, while cutting everything else. Dice tomatoes cut onions finely cut eggs (like making deviled egg sandwich) then mix together all ingredients at or leave out whatever you want to your liking! Source: Cooks.com ~~~~~ Rhonda in MO

I am thinking that this cold be adapted and also used as a cake topping -Ginny Strawberry Salad Serves: 25 Made By: Reid Vass "Great spring and summer snack" Ingredients: 2 pounds strawberries chopped 2 1/2 8 oz cream cheese 1/2 cup sugar 8 ounces sour cream 1 teaspoon vanilla extract 1 cup chopped pecans 1/4 cup brown sugar Directions: Mix softened cream cheese and sugars with mixer. Add sour cream, pecans, and vanilla. Mix in strawberries. Ginny Butterfield Cranberry Twp, Pa

Egg-bacon-cheese sandwich is a classic, satisfying breakfast favorite that combines crispy bacon, fluffy eggs and melty cheese in a deliciously warm sandwich. This simple yet indulgent meal is perfect for busy mornings or leisurely weekend brunches. With every bite, you get the savory crunch of bacon, creamy richness of cheese and fluffy texture of egg, all nestled in between two toasted slices of bread or a soft roll. Quick to make and endlessly customizable, this sandwich is a comfort food staple that never disappoints. INGREDIENTS: list of 6 items ? 2 slices of bread or 1 soft roll (English muffin, bagel, or croissant work well too) ? 2 slices of bacon ? 1 egg ? Salt and pepper to taste ? 1 slice of cheddar or American cheese ? Butter or oil for cooking list end INSTRUCTIONS: list of 5 items 1. Cook the Bacon: In a skillet over medium heat, cook the bacon slices until crispy, about 5-6 minutes. Remove and drain on paper towels, leaving a small amount of bacon grease in the skillet. 2. Cook the Egg: In the same skillet, crack the egg and cook to your preferred style (sunny-side up, over easy, or scrambled). Season with salt and pepper to taste. Place the slice of cheese on top of the egg during the last minute of cooking, allowing it to melt slightly. 3. Toast the Bread: While the egg cooks, toast your bread or roll until golden brown. 4. Assemble the Sandwich: Place the cooked bacon on one slice of toasted bread, then add the egg with melted cheese on top. Close the sandwich with the second slice of bread. 5. Serve: Enjoy your Bacon Egg and Cheese Sandwich warm, optionally with ketchup, hot sauce, or other condiments of choice. list end This Bacon Egg and Cheese Sandwich is a quick, delicious breakfast or snack that’s perfect for satisfying your cravings any time of day!

German-style pot roast, also known as “Sauerbraten,” is a flavorful and tender dish that showcases the rich culinary tradition of Germany. This pot roast is marinated in a mixture of vinegar, spices and herbs, giving it unique, tangy flavor that’s balanced by the slow-cooking process, which results in incredibly tender meat. Typically served with red cabbage and potato dumplings or mashed potatoes, this dish is perfect for special occasions or a cozy family dinner. The combination of savory, sweet and tangy makes this pot roast a standout meal that brings warmth and comfort to the table. INGREDIENTS: list of 2 items ? For the Marinade: list of 11 items nesting level 1 ? 2 cups red wine vinegar ? 1 cup water ? 1 large onion, sliced ? 2 cloves garlic, minced ? 2 bay leaves ? 1 tablespoon whole black peppercorns ? 1 tablespoon juniper berries (optional) ? 1 teaspoon mustard seeds ? 1 teaspoon salt ? 2 tablespoons sugar ? 1 (3-4 pound) beef roast (such as bottom round or chuck) list end nesting level 1 ? For the Pot Roast: list of 6 items nesting level 1 ? 2 tablespoons vegetable oil ? 2 cups beef broth ? 2 tablespoons flour ? 2 tablespoons gingersnap cookies, crushed (optional, for thickening) ? Salt and black pepper, to taste ? Fresh parsley, chopped (for garnish) list end nesting level 1 list end INSTRUCTIONS: list of 5 items 1. Marinate the Beef: list of 3 items nesting level 1 ? In a large bowl, combine the red wine vinegar, water, sliced onion, minced garlic, bay leaves, peppercorns, juniper berries (if using), mustard seeds, salt, and sugar. ? Place the beef roast in a large resealable plastic bag or a non-reactive container. Pour the marinade over the beef, ensuring it is fully submerged. ? Seal the bag or cover the container, and refrigerate for at least 2 days, preferably 3-4 days, turning the beef occasionally to ensure even marination. list end nesting level 1 2. Sear the Beef: list of 3 items nesting level 1 ? Remove the beef from the marinade, reserving the marinade. Pat the beef dry with paper towels. ? In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. ? Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside. list end nesting level 1 3. Cook the Pot Roast: list of 3 items nesting level 1 ? Strain the marinade to remove the solids and discard them. Pour the strained marinade and beef broth into the Dutch oven, scraping up any browned bits from the bottom. ? Return the beef to the pot, cover, and bring to a simmer. ? Reduce the heat to low and cook for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork. list end nesting level 1 4. Make the Gravy: list of 4 items nesting level 1 ? Remove the beef from the pot and set it aside to rest. ? In a small bowl, mix the flour with a little water to create a slurry. Stir the slurry into the cooking liquid in the pot to thicken the gravy. ? Add the crushed gingersnap cookies for additional flavor and thickness, if desired. Simmer for 5-10 minutes until the gravy reaches your desired consistency. ? Season the gravy with salt and black pepper to taste. list end nesting level 1 5. Serve: list of 2 items nesting level 1 ? Slice the pot roast and serve it with the gravy spooned over the top. ? Garnish with chopped fresh parsley. list end nesting level 1 list end Enjoy your German-Style Pot Roast, a tangy, savory, and hearty dish that brings a taste of Germany to your table!

Lemon dijon vinaigrette is zesty, tangy dressing that brightens up any salad with its vibrant flavor. The combination of fresh lemon juice and Dijon mustard creates a perfect balance of acidity and creaminess, while olive oil adds richness, and garlic gives it a subtle bite. This simple, homemade vinaigrette is not only versatile but also much fresher and healthier than store-bought versions. Whether drizzled over leafy greens, roasted vegetables or grain bowls, this vinaigrette adds a burst of citrus goodness to your meal in minutes. INGREDIENTS: list of 6 items ? 1/4 cup fresh lemon juice ? 1 tablespoon Dijon mustard ? 1/2 teaspoon honey (optional, for a touch of sweetness) ? 1 small garlic clove, minced ? 1/2 cup extra virgin olive oil ? Salt and pepper, to taste list end INSTRUCTIONS: list of 4 items 1. Mix the Ingredients: In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey (if using), and minced garlic. 2. Add Olive Oil: Slowly drizzle in the olive oil while whisking constantly, until the dressing is emulsified and smooth. 3. Season: Taste the vinaigrette and season with salt and pepper to your liking. 4. Store or Serve: Use immediately over your favorite salad, or store the vinaigrette in an airtight container in the refrigerator for up to one week. Shake or whisk before serving if the dressing separates. list end This Lemon Dijon Vinaigrette is light, refreshing, and full of flavor—perfect for elevating your salads with a homemade touch!

Cheddar-bacon muffins are the perfect savory treats that combine the smoky goodness of bacon with the sharp flavor of cheddar cheese. These muffins are delightful twists on the classic breakfast staples, offering hearty and satisfying options that are great for on-the-go mornings, brunches or even as savory snacks. The crispy bacon bits add wonderful texture, while cheddar provides a melt-in-your-mouth experience that pairs wonderfully with the tender crumb of the muffin. They’re easy to make and impossible to resist, making them favorites for all ages. INGREDIENTS list of 12 items 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder (optional) 1 cup shredded sharp cheddar cheese 1/2 cup cooked bacon, crumbled (about 6-8 slices) 1/2 cup unsalted butter, melted and cooled 2 large eggs 1 cup milk 1/4 cup sour cream 2 tablespoons chopped fresh chives (optional) list end INSTRUCTIONS list of 9 items 1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners. 2. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder (if using). 3. Stir in the shredded cheddar cheese and crumbled bacon until they are evenly distributed in the flour mixture. 4. In a separate bowl, whisk together the melted butter, eggs, milk, and sour cream until well combined. 5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. 6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. 7. If desired, sprinkle the tops with fresh chives for added flavor and color. 8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. list end These cheddar-bacon muffins are best served warm, making them ideal additions to any breakfast or brunch spread or delicious afternoon snacks with a cup of coffee or tea. Enjoy!

These classic vanilla cupcakes with chocolate frosting are perfect for any occasion. The light and fluffy vanilla cupcakes pair beautifully with rich and creamy chocolate frosting, making them irresistible treats. Whether for birthdays, gatherings or just because, these cupcakes will surely satisfy your sweet tooth! INGREDIENTS For the vanilla cupcakes list of 8 items 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup whole milk list end For chocolate frosting list of 6 items 1/2 cup unsalted butter, softened 1-3/4 cups powdered sugar 1/4 cup unsweetened cocoa powder 2 to 3 tablespoons milk 1 teaspoon vanilla extract A pinch of salt list end INSTRUCTIONS MAKE THE VANILLA CUPCAKES list of 6 items 1. Preheat the oven: list of 1 items nesting level 1 Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. list end nesting level 1 2. Mix the dry ingredients list of 1 items nesting level 1 In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. list end nesting level 1 3. Cream the butter and sugar list of 1 items nesting level 1 In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes. list end nesting level 1 4. Add the eggs and vanilla list of 1 items nesting level 1 Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. list end nesting level 1 5. Combine wet and dry ingredients list of 1 items nesting level 1 Gradually add the dry ingredients to the butter mixture, alternating with the milk and beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. list end nesting level 1 6. Bake the cupcakes list of 2 items nesting level 1 Divide the batter evenly among the twelve muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. list end nesting level 1 list end MAKE CHOCOLATE FROSTING: list of 4 items 7. Cream the butter list of 1 items nesting level 1 In a medium bowl, beat the softened butter with an electric mixer until creamy and smooth, about 1-2 minutes. list end nesting level 1 8. Add the powdered sugar and cocoa powder list of 1 items nesting level 1 Gradually add the powdered sugar and cocoa powder, beating on low speed until incorporated. list end nesting level 1 9. Add milk and vanilla list of 1 items nesting level 1 Add 2 tablespoons milk, vanilla extract and a pinch of salt. Beat on medium speed until frosting is smooth and creamy. If frosting is too thick, add an additional tablespoon of milk. list end nesting level 1 10. Frost the cupcakes list of 1 items nesting level 1 Once the cupcakes are completely cooled, frost them generously with the chocolate frosting using a piping bag or a spatula. list end nesting level 1 list end Enjoy these delicious vanilla cupcakes with rich chocolate frosting, a perfect combination of light, airy cupcakes and luscious, decadent frosting!

These apple cinnamon dumplings are delightful treats that perfectly encapsulate the essence of fall. Each dumpling is filled with a tender, juicy apple wrapped in a soft pastry crust, all bathed in sweet cinnamon syrup. The combination of the tartness of the apples, warm spice of cinnamon and buttery pastry creates comforting desserts perfect for any occasion. Serve them warm with a scoop of vanilla ice cream or dollop of whipped cream for an extra-indulgent experience. INGREDIENTS For the Dough list of 5 items 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2/3 cup shortening 1/2 cup milk list end For the Filling list of 4 items 4 medium apples (Granny Smith or Honeycrisp), peeled and cored 4 teaspoons unsalted butter 1/4 cup granulated sugar 2 teaspoons ground cinnamon list end For the Syrup list of 5 items 1 cup brown sugar 1 cup water 1/2 cup unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon list end INSTRUCTIONS list of 7 items 1. Preheat Oven list of 1 items nesting level 1 Preheat your oven to 375°F (190°C). list end nesting level 1 2. Make the Dough list of 3 items nesting level 1 In a large bowl, combine the flour, baking powder and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add the milk, stirring just until the dough comes together. Turn the dough on a lightly floured surface, and knead gently until smooth. Roll out the dough in a large rectangle about 1/8 inch thick. list end nesting level 1 3. Prepare the Apples list of 3 items nesting level 1 Cut the rolled out dough in 4 equal squares. Place one peeled and cored apple in the center of each dough square. Fill the core of each apple with 1 teaspoon butter, and sprinkle with a mixture of sugar and cinnamon. list end nesting level 1 4. Wrap the Dumplings list of 1 items nesting level 1 Bring the corners of each dough square up and over the apple, pinching the edges together to seal the dumpling completely. list end nesting level 1 5. Make the Syrup list of 1 items nesting level 1 In a medium saucepan, combine the brown sugar, water, butter, vanilla extract and ground cinnamon. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. list end nesting level 1 6. Bake the Dumplings list of 2 items nesting level 1 Place the wrapped dumplings in a greased baking dish. Pour the hot syrup over the dumplings. Bake in the preheated oven for 35 to 40 minutes or until the dumplings are golden brown, and the apples are tender. list end nesting level 1 7. Serve list of 1 items nesting level 1 Allow the dumplings to cool slightly before serving. Enjoy them warm with a scoop of vanilla ice cream or whipped cream for an added touch of decadence. list end nesting level 1 list end These dumplings are sure to become a family favorite, evoking the cozy flavors of fall with each bite.

There’s nothing like the aroma of perfectly roasted turkey filling the air during a festive gathering. This roasted, stuffed turkey recipe is a classic centerpiece that combines the savory flavors of herb-infused stuffing with tender, juicy meat, creating a dish sure to impress your guests. The turkey is seasoned to perfection, and the stuffing - made from bread, vegetables and spices - adds delightful texture and flavor that complements the rich turkey. Whether it’s for Thanksgiving, Christmas or any special occasion, this recipe brings a touch of warmth and celebration to your table. Let’s get started on creating this memorable dish! INGREDIENTS: list of 13 items 1 whole turkey (12-14 pounds), thawed 1 cup unsalted butter, softened 2 tablespoons olive oil Salt and pepper to taste 1 onion, chopped 2 celery stalks, chopped 3 cups bread cubes (preferably stale) 1 teaspoon dried sage 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 cup chicken broth 2 eggs, beaten Fresh herbs for garnish (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven Preheat your oven to 325°F (165°C). 2. Prepare stuffing In a large skillet, melt 1/2 cup butter over medium heat. Add the chopped onion and celery, sauteing until softened, about 5 to 7 minutes. In a large bowl, combine the bread cubes, sauteed vegetables, sage, thyme, rosemary, salt and pepper. Pour in the chicken broth and beaten eggs, mixing until well-combined. 3. Prepare the Turkey Remove the turkey giblets, and rinse the turkey inside and out. Pat dry with paper towels. Rub the remaining 1/2 cup softened butter all over the turkey, including under the skin, where possible. Season generously with salt and pepper. 4. Stuff the Turkey Gently spoon the stuffing in the cavity of the turkey. Be careful not to overstuff, as the stuffing will expand while cooking. Secure the opening with kitchen twine or toothpicks. 5. Roast the Turkey Place the turkey, breast side up, in a roasting pan. Tuck the wing tips under the body to prevent burning. Roast in the preheated oven, basting every 30 minutes with pan juices. The turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 165°F (75°C), usually about three to four hours. 6. Rest, and Serve Once cooked, remove the turkey from the oven, and let it rest for at least 20 minutes before carving. This allows the juice to redistribute for moist turkey. Serve garnished with fresh herbs, alongside your favorite sides. list end Enjoy the delightful flavor of this roasted, stuffed turkey, a dish that embodies the spirit of celebration and togetherness!

Quick and easy chicken & dumplings is a comforting and hearty dish that brings the flavor of homemade goodness to your table in no time. This simplified version uses tender chunks of chicken, soft, fluffy dumplings and rich, savory broth to create a meal that’s perfect for busy weeknights or when you crave something warm and satisfying. With the help of store-bought shortcuts and a few basic ingredients, you can enjoy this classic comfort food without spending hours in the kitchen. Serve it in a bowl with a side of crusty bread for a complete and cozy meal that’s sure to please the whole family. INGREDIENTS: list of 13 items ? 2 tbsp butter ? 1 small onion, chopped ? 2 carrots, peeled and sliced ? 2 celery stalks, sliced ? 3 cloves garlic, minced ? 4 cups chicken broth ? 1 cup milk ? 1 tsp dried thyme ? 1 tsp dried parsley ? Salt and black pepper, to taste ? 3 cups cooked chicken, shredded (rotisserie chicken works well) ? 1 cup frozen peas ? 1 can (10.5 oz) refrigerated biscuit dough (like Pillsbury Grands!) list end INSTRUCTIONS: list of 6 items 1. Prepare the Base: list of 1 items nesting level 1 ? In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant. list end nesting level 1 2. Make the Broth: list of 1 items nesting level 1 ? Pour in the chicken broth and milk, stirring to combine. Add the dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a simmer over medium heat. list end nesting level 1 3. Add the Chicken and Peas: list of 1 items nesting level 1 ? Stir in the shredded chicken and frozen peas. Let the mixture return to a simmer. list end nesting level 1 4. Make the Dumplings: list of 1 items nesting level 1 ? Open the can of refrigerated biscuit dough and cut each biscuit into quarters. Drop the dough pieces into the simmering broth. Gently stir to submerge the dumplings and ensure they are evenly distributed. list end nesting level 1 5. Cook the Dumplings: list of 1 items nesting level 1 ? Cover the pot with a lid and reduce the heat to low. Simmer for about 10-15 minutes, or until the dumplings are cooked through and fluffy. They should be soft on the inside and slightly firm on the outside. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Ladle the chicken and dumplings into bowls, making sure to include both the dumplings and plenty of the rich broth. Garnish with extra parsley if desired, and serve hot. list end nesting level 1 list end Quick and easy chicken & dumplings is a delicious way to enjoy a classic comfort food dish with minimal effort. Its creamy broth, tender chicken, and soft dumplings make it a family-friendly favorite that’s perfect for warming up on a chilly day.

Beef picadillo is a comforting and flavorful dish that hails from Latin American and Spanish cuisine. Known for its blend of ground beef, tomato and a medley of spices, Picadillo is a versatile dish that can be served over rice, used as filling for tacos, empanadas or stuffed peppers or enjoyed as a hearty meal on its own. The subtle sweetness from raisins balances beautifully with the briny olives, creating a harmonious mix of savory and sweet flavor. Whether for a weeknight dinner or special occasion, this dish is both easy to prepare and deeply satisfying. ----- INGREDIENTS: list of 17 items ? 2 tbsp olive oil ? 1 medium onion, finely chopped ? 3 garlic cloves, minced ? 1 lb ground beef ? 1 tsp ground cumin ? 1 tsp smoked paprika ? 1 tsp chili powder ? ? tsp ground cinnamon (optional) ? 1 can (14 oz) diced tomatoes ? 1 tbsp tomato paste ? ? cup beef or chicken broth ? ? cup raisins ? ? cup green olives, sliced ? 2 tbsp capers (optional) ? 1 medium potato, peeled and diced ? Salt and black pepper to taste ? Fresh cilantro, chopped, for garnish list end ----- INSTRUCTIONS: list of 7 items 1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. 2. Brown the Beef: Add the ground beef to the skillet. Cook until browned and crumbled, breaking it up with a wooden spoon. Drain excess fat if necessary. 3. Add Spices: Stir in cumin, smoked paprika, chili powder, and cinnamon (if using). Cook for another minute to toast the spices. 4. Incorporate Tomatoes and Broth: Add the diced tomatoes, tomato paste, and broth. Stir well to combine, then bring the mixture to a simmer. 5. Simmer with Raisins and Olives: Stir in the raisins, olives, and capers (if using). Simmer for 10 minutes to allow the flavors to meld. 6. Add Potatoes: Add the diced potatoes to the skillet, cover, and let cook for an additional 10-15 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking. 7. Season and Serve: Taste and adjust seasoning with salt and black pepper. Garnish with fresh cilantro before serving. list end ----- SERVING SUGGESTIONS: Serve Beef Picadillo over steamed rice, with warm tortillas, or as a filling for empanadas. Pair it with a simple salad or fried plantains for a complete meal. Enjoy this classic dish that brings warmth and tradition to your table!

Greek pastitsio is a hearty baked pasta dish layered with tender macaroni, spiced meat sauce and creamy bechamel. Often referred to as Greek lasagna, it’s a classic comfort food that combines the warmth of cinnamon-spiced meat with the creaminess of bechamel and satisfying chew of pasta. Each slice of pastitsio is a journey through Greek culinary tradition, perfect for family gatherings or as an impressive dish for guests. While it requires some preparation, the result is well worth the effort - rich, flavorful and utterly satisfying. ----- INGREDIENTS: For the pasta layer: list of 5 items ? 1 lb (450 g) tubular pasta (ziti or penne work well) ? 2 large eggs, lightly beaten ? 1/2 cup grated Parmesan cheese ? 2 tbsp unsalted butter ? Salt, to taste list end For the meat sauce: list of 11 items ? 2 tbsp olive oil ? 1 medium onion, finely chopped ? 2 garlic cloves, minced ? 1 lb (450 g) ground beef or lamb ? 1/2 cup red wine ? 1 (14 oz/400 g) can of crushed tomatoes ? 2 tbsp tomato paste ? 1 tsp ground cinnamon ? 1/2 tsp ground nutmeg ? 1/2 tsp dried oregano ? Salt and pepper, to taste list end For the béchamel sauce: list of 7 items ? 1/2 cup (1 stick) unsalted butter ? 1/2 cup all-purpose flour ? 4 cups whole milk, warmed ? 1/4 tsp ground nutmeg ? Salt and white pepper, to taste ? 1/2 cup grated Parmesan cheese ? 2 large eggs, lightly beaten list end ----- INSTRUCTIONS: list of 5 items 1. Prepare the pasta layer: Cook the pasta in a large pot of salted boiling water until al dente. Drain and return to the pot. Toss the pasta with butter, eggs, and Parmesan cheese. Set aside. 2. Make the meat sauce: Heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, then add garlic and cook for another minute. Add the ground meat and cook until browned. Stir in red wine and let it reduce slightly. Add the crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper. Simmer on low heat for 20 minutes, stirring occasionally, until thickened. Set aside. 3. Prepare the béchamel sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually add the warmed milk, whisking constantly to avoid lumps. Cook until the sauce thickens. Season with nutmeg, salt, and white pepper. Remove from heat, stir in Parmesan cheese, and let it cool slightly. Slowly whisk in the beaten eggs until smooth. 4. Assemble the pastitsio: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread half of the pasta mixture evenly on the bottom. Top with the meat sauce, spreading it evenly. Add the remaining pasta on top. Pour the béchamel sauce over the top, spreading it to cover the pasta completely. 5. Bake: Bake in the preheated oven for 45–50 minutes, or until the top is golden and bubbly. Allow the pastitsio to cool for 10–15 minutes before slicing and serving. list end ----- 开云体育 suggestion: Pair with a crisp Greek salad and warm, crusty bread for a complete Mediterranean feast. Enjoy!

Queso fundido is a rich, cheesy Mexican dish perfect for parties, gatherings, or just as an indulgent appetizer. Made with melted cheese and often combined with chorizo, roasted pepper or mushrooms, this dip is served piping hot and bubbling. Queso Fundido is typically enjoyed with warm tortillas or tortilla chips for dipping, making it a crowd pleaser that’s full of flavor and comfort. The combination of melted cheese and savory toppings creates a satisfying dish that’s perfect for sharing, offering the ultimate in cheesy goodness. INGREDIENTS list of 8 items 8 oz chorizo (or substitute with mushrooms for a vegetarian version) 1 small onion, finely chopped 1 clove garlic, minced 1 jalapeno, finely chopped (optional for extra heat) 2 cups shredded Mexican cheese blend (or a mix of Monterey Jack, Oaxaca, and cheddar) 1/4 cup roasted poblano or bell peppers, diced (optional) Warm tortillas or tortilla chips for serving Fresh cilantro for garnish (optional) list end INSTRUCTIONS list of 5 items 1. Cook the chorizo In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until fully cooked and brown. Remove the chorizo with a slotted spoon, and set aside, leaving some of the rendered fat in the skillet. 2. Saute the vegetables In the same skillet, add the onion, garlic and jalapeno, and saute for 3 to 4 minutes until softened and fragrant. Add the roasted pepper, and cook for another minute. 3. Melt the cheese Reduce the heat to low, and spread the shredded cheese over the sauteed vegetables evenly. Let the cheese melt slowly, stirring occasionally to combine everything. 4. Add the chorizo Once the cheese is fully melted and bubbly, return the cooked chorizo to the skillet and stir gently to incorporate. 5. Serve Garnish with fresh cilantro if desired and serve immediately with warm tortillas or tortilla chips for dipping. list end Queso fundido is the ultimate gooey, cheesy dip with a smoky, savory twist, perfect for sharing with friends and family at your next gathering!

Glazed lemon cake is a bright and zesty dessert that’s bursting with fresh lemon flavor, perfect for any occasion. This moist and tender cake is infused with lemon juice and zest, making every bite refreshing and tangy. Simple lemon glaze drizzled over the top adds an extra pop of sweetness and glossy finish, elevating the cake to a new level of deliciousness. Whether you’re serving it for dessert, afternoon tea or a special gathering, this glazed lemon cake is a sure crowd pleaser that feels light yet indulgent. INGREDIENTS: For the cake: list of 10 items ? 1 1/2 cups all-purpose flour ? 1 teaspoon baking powder ? 1/2 teaspoon salt ? 1/2 cup unsalted butter, softened ? 1 cup granulated sugar ? 2 large eggs ? 1 tablespoon lemon zest ? 1/4 cup fresh lemon juice ? 1/2 cup milk ? 1 teaspoon vanilla extract list end For the glaze: list of 3 items ? 1 cup powdered sugar ? 2-3 tablespoons fresh lemon juice ? 1 teaspoon lemon zest (optional, for extra zing) list end INSTRUCTIONS: list of 7 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper. 2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. 4. Add lemon and wet ingredients: Stir in the lemon zest, fresh lemon juice, and vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. 5. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 6. Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. The glaze should be pourable but thick enough to coat the cake. 7. Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to run down the sides. Let the glaze set for a few minutes before slicing. list end This glazed lemon cake is a perfect balance of sweet and tangy, with a moist crumb and a glossy lemony finish, making it a refreshing treat for any time of the year!

Blueberry-sour cream coffee cake is a tender and moist treat that combines the tart sweetness of fresh blueberry with a rich, buttery cake infused with the subtle tang of sour cream. This cake is topped with a crunchy streusel made from cinnamon, sugar and nuts, adding delightful texture and flavor contrast to each bite. Perfect for breakfast, brunch or an afternoon snack, this coffee cake is as comforting as it is delicious. The blueberry bursts with flavor as it bakes, and sour cream ensures a soft, melt-in-your-mouth crumb. Serve it warm with a cup of coffee or tea for a delightful experience. INGREDIENTS: For the Cake: list of 10 items ? 2 cups all-purpose flour ? 1 teaspoon baking powder ? 1/2 teaspoon baking soda ? 1/2 teaspoon salt ? 1/2 cup unsalted butter, softened ? 1 cup granulated sugar ? 2 large eggs ? 1 teaspoon vanilla extract ? 1 cup sour cream ? 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw) list end For the Streusel Topping: list of 5 items ? 1/2 cup all-purpose flour ? 1/2 cup brown sugar, packed ? 1 teaspoon ground cinnamon ? 1/4 cup unsalted butter, cold and cubed ? 1/4 cup chopped walnuts or pecans (optional) list end INSTRUCTIONS: list of 7 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch round cake pan. list end nesting level 1 2. Prepare the Streusel Topping: list of 1 items nesting level 1 ? In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped nuts if using. Set aside. list end nesting level 1 3. Make the Cake Batter: list of 3 items nesting level 1 ? In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. ? In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. ? Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. list end nesting level 1 4. Add the Blueberries: list of 1 items nesting level 1 ? Gently fold in the blueberries, being careful not to overmix the batter. list end nesting level 1 5. Assemble the Cake: list of 1 items nesting level 1 ? Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter. list end nesting level 1 6. Bake: list of 1 items nesting level 1 ? Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the cake should feel springy to the touch. list end nesting level 1 7. Cool and Serve: list of 1 items nesting level 1 ? Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. list end nesting level 1 list end This Blueberry Sour Cream Coffee Cake is perfect for any occasion, with its tender crumb, juicy blueberries, and irresistible streusel topping. It’s a delightful treat that’s sure to become a family favorite, enjoyed with a hot beverage or on its own.