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Sticky Asian chicken wings are the ultimate finger foods, offering a perfect blend of sweet, savory and tangy flavor. These wings are coated in luscious glaze made with soy sauce, honey, garlic and ginger, creating a caramelized exterior, while keeping the meat tender and juicy. Whether you’re hosting a party, enjoying game day or craving a flavorful appetizer, these wings are sure to impress. Serve them with a sprinkle of sesame seeds and fresh green onion for added crunch and color - just be prepared for them to disappear fast! INGREDIENTS: list of 3 items ? 2 pounds chicken wings, split into drumettes and flats ? 1 tablespoon vegetable oil ? Salt and pepper, to taste list end For the Sauce: list of 9 items ? 1/3 cup soy sauce ? 1/4 cup honey ? 2 tablespoons brown sugar ? 2 tablespoons rice vinegar ? 1 tablespoon sesame oil ? 2 garlic cloves, minced ? 1 teaspoon grated fresh ginger ? 1 teaspoon sriracha (optional, for heat) ? 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) list end For Garnish: list of 2 items ? Sesame seeds ? Chopped green onions list end INSTRUCTIONS: list of 6 items 1. Prepare the Chicken Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Pat the chicken wings dry with paper towels, then toss them with vegetable oil, salt, and pepper. Arrange the wings in a single layer on the rack. 2. Bake the Wings: Bake for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy. 3. Make the Sauce: While the wings are baking, prepare the sauce. In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using). Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Stir in the cornstarch slurry and continue cooking until the sauce thickens slightly, about 2-3 minutes. Remove from heat. 4. Coat the Wings: Once the wings are done baking, transfer them to a large mixing bowl. Pour the sticky sauce over the wings and toss until they are evenly coated. 5. Broil for Extra Stickiness (Optional): For an extra caramelized finish, return the coated wings to the baking sheet and broil on high for 2-3 minutes, watching closely to prevent burning. 6. Serve: Transfer the wings to a serving platter and sprinkle with sesame seeds and chopped green onions. Serve immediately with napkins on hand—these wings are deliciously messy! list end Sticky Asian chicken wings are irresistible crowd pleasers, perfect for any occasion. Their bold flavor and sticky-sweet glaze will have everyone reaching for seconds!

Baklava is a luscious, nutty dessert made of layers of flaky phyllo dough, filled with a rich blend of walnut and pistachio and drenched in sweet cinnamon honey syrup. This Mediterranean classic is known for its irresistible, crunchy texture and delicate flavor, making it a popular treat at gatherings and celebrations. Although it requires a little time and patience to assemble, each bite of baklava is worth the effort, balancing buttery, crisp pastry with the warmth of spices and sweetness of honey. It’s a timeless, indulgent dessert that delights with every mouthful. INGREDIENTS list of 6 items 1 pound phyllo dough, thawed 1-1/2 cups walnut, finely chopped 1-1/2 cups pistachio, finely chopped 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1 cup unsalted butter, melted list end For Honey Syrup list of 6 items 1 cup honey 1 cup water 1 cup granulated sugar 1 cinnamon stick 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract list end INSTRUCTIONS list of 9 items 1. Prepare nut filling In a bowl, mix the chopped walnuts, pistachios, sugar, and cinnamon until well combined. 2. Preheat Oven Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with some of the melted butter. 3. Layer the Phyllo Dough Place one sheet of phyllo dough in the bottom of the baking dish, and brush lightly with melted butter. Repeat with about 8 layers of phyllo dough, buttering each layer. 4. Add Nut Mixture Spread a portion of nut mixture (about 1/4) evenly over the phyllo dough layers. Add another 4 to 5 layers of phyllo dough, buttering each layer, then another layer of nut mixture. Continue until you have used all the nuts, finishing with about 8 layers of phyllo dough on top. 5. Cut the Baklava Using a sharp knife, cut the baklava into diamond or square shapes before baking. 6. Bake Bake in the preheated oven for 45 to 50 minutes or until golden brown and crisp on top. 7. Prepare syrup While the baklava is baking, combine the honey, water, sugar and cinnamon stick in a saucepan. Bring to a boil, then reduce heat, and simmer for 10 minutes. Remove from heat, and stir in the lemon juice and vanilla extract. Allow the syrup to cool slightly. 8. Add Syrup to baklava Once the baklava is done baking, immediately pour the warm syrup evenly over the top, ensuring it seeps into all layers. 9. Cool, and serve Let the baklava cool completely to absorb the syrup. Serve at room temperature, and store any leftovers in an airtight container for up to a week. list end This baklava is a rich, layered dessert with satisfying crunch and sweet, aromatic flavor that’s perfect for special occasions or as an impressive treat to share!

Golden potatoes are classic side dishes that pair well with a variety of main courses. These tender and flavorful potatoes are roasted to perfection with a golden, crispy exterior and soft, creamy interior. Infused with a blend of garlic, rosemary and a touch of olive oil, they offer a delightful combination of earthy and savory flavor. Whether served alongside a roast, grilled chicken or as part of a hearty breakfast, golden potatoes are versatile and crowd-pleasing dishes that are easy to prepare yet delivers exceptional taste. Ingredients list of 8 items 2 pounds Yukon Gold potatoes, washed and cut into 1-inch cubes 3 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika (optional, for added color) 2 tablespoons fresh parsley, chopped (for garnish) list end Instructions list of 5 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 olive oil. 2. Prepare the Potatoes In a large mixing bowl, combine the cubed potato with olive oil, minced garlic, rosemary, salt, pepper and paprika. Toss the potato until it is coated with the seasoning evenly. 3. Arrange on Baking Sheet Spread the seasoned potatoes in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even roasting. 4. Roast potatoes Place the baking sheet in the preheated oven, and roast the potato for 25 to 30 minutes or until it is golden brown and crispy on the outside and tender on the inside. Stir the potato halfway through the cooking time to ensure it roasts evenly. 5. Garnish, and Serve Once the potato is done, remove it from the oven, and sprinkle with fresh parsley. Serve hot as a side dish to your favorite main course. list end Enjoy these golden potatoes as a delicious and versatile accompaniment to any meal!

California cobb salad is a refreshing twist on classic cobb Salad, combining a medley of fresh and vibrant ingredients for a meal that’s as satisfying as it is nutritious. This salad features tender grilled chicken, creamy avocado, crisp bacon, juicy tomato and hard-boiled eggs over a bed of mixed greens. A scattering of blue cheese crumbles adds a touch of tang, while a light drizzle of homemade ranch dressing or vinaigrette ties it all together. Perfect for a quick lunch or light dinner, this California cobb salad is a delightful combination of flavor and texture that’ll leave you feeling full and energized. INGREDIENTS: list of 2 items For the salad list of 8 items nesting level 1 4 cups mixed salad greens (like romaine, arugula, and spinach) 2 cups cooked and diced chicken breast (grilled or roasted) 1 large avocado, sliced 3 hard-boiled eggs, peeled and quartered 1 cup cherry tomatoes, halved 1 cup cooked bacon, crumbled 1/2 cup blue cheese crumbles (or feta, if preferred) 1/4 cup sliced red onion (optional) list end nesting level 1 For dressing list of 5 items nesting level 1 1/3 cup olive oil 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt and pepper, to taste list end nesting level 1 list end INSTRUCTIONS list of 4 items 1. Prepare the ingredients Grill or roast the chicken breast, season, as desired, and let it cool slightly before dicing. Cook the bacon until crispy, then crumble it. Hard-boil the eggs, peel and quarter them. Slice the avocado, and halve the cherry tomato. 2. Assemble the salad: In a large salad bowl or platter, spread the mixed greens evenly. Arrange the diced chicken, avocado slices, hard-boiled eggs, cherry tomato, crumbled bacon and blue cheese in rows or sections on top of the greens. 3. Make dressing In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper until well-combined. Adjust the seasoning to taste. 4. Dress, and serve Drizzle dressing over the salad just before serving, or serve it on the side. Toss gently, if desired, or leave it arranged beautifully for presentation. list end Enjoy your California cobb salad as a light, wholesome meal that’s both flavorful and nourishing!

This apple cranberry dump cake is the perfect blend of tart and sweet, making it an ideal dessert for fall and winter gatherings. The combination of juicy apple and tangy cranberry creates delightful contrast, while buttery cake mix topping adds golden, crumbly texture that’s hard to resist. This recipe is incredibly simple, requiring minimal effort and no mixing bowls. Just layer the ingredients in a baking dish, bake until bubbly and golden and you’ll have a comforting, homey dessert that’s sure to impress. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream for the ultimate treat. INGREDIENTS list of 7 items 1 (21 oz) can apple pie filling 1 (14 oz) can whole berry cranberry sauce 1 box yellow cake mix 1/2 cup unsalted butter, melted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Optional: chopped pecan or walnut for added crunch list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 350°F (175°C). 2. Prepare filling In a 9×13-inch baking dish, evenly spread the apple pie filling and cranberry sauce. Gently stir them together to combine slightly. 3. Add Spices Sprinkle the cinnamon and nutmeg evenly over the fruit mixture. 4. Add Cake Mix Pour the dry cake mix evenly over the fruit mixture, ensuring it covers the entire surface. 5. Add Butter Drizzle the melted butter evenly over the cake mix. If desired, sprinkle chopped pecans or walnuts on top for added texture. 6. Bake Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is bubbly. 7. Serve: Allow the cake to cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream. list end This apple cranberry dump cake is a fuss-free dessert that’s full of flavor, perfect for any occasion!

This tuna salad with eggs and pickles is a creamy and protein-packed dish that offers a delightful balance of flavor and texture. The richness of the tuna and eggs pairs perfectly with the tangy crunch of pickles, creating satisfying and versatile salad. Whether served on a bed of greens, sandwiched in between slices of bread or enjoyed as dip with crackers, this salad is as simple to prepare as it is delicious. Perfect for a quick lunch or an easy dinner, it’s a recipe you’ll find yourself coming back to time and again. INGREDIENTS: list of 10 items 2 cans (5 oz each) of tuna in water, drained 3 hard-boiled eggs, peeled and chopped 2 to 3 medium dill pickles, finely diced 1/4 cup red onion, finely chopped (optional) 1/2 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon pickle juice (from the jar) 1/2 teaspoon garlic powder Salt and freshly ground black pepper, to taste Fresh parsley or chives, chopped, for garnish (optional) list end INSTRUCTIONS list of 4 items 1. Prepare Ingredients In a large mixing bowl, combine the drained tuna, chopped hard-boiled eggs, diced pickles, and red onion (if using). 2. Make dressing In a small bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, garlic powder, salt and pepper until smooth. 3. Combine Pour dressing over the tuna mixture, and gently stir until everything is coated evenly. Adjust the seasoning with additional salt and pepper, if needed. 4. Chill, and Serve Cover and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled, garnished with fresh parsley or chives, if desired. list end SERVING SUGGESTIONS list of 3 items As a Sandwich: Spread between slices of your favorite bread or on a toasted bagel. On Greens: Serve atop a crisp salad for a lighter option. With Crackers: Use as a hearty dip for crackers or vegetable sticks. list end Enjoy this quick, delicious and customizable salad that’s sure to become a family favorite!

Chicken with creamy jalapeno sauce is a deliciously spicy and creamy dish that’s perfect for those who love bold flavor. Tender, juicy chicken breast is pan-seared to perfection and then smothered in rich, velvety sauce made with fresh jalapeno, garlic and a touch of cream. The sauce has just the right amount of heat, balanced by the creaminess, making this dish both comforting and exciting. Whether served over rice, pasta or with a side of vegetables, chicken with creamy jalape?o sauce is a standout meal that’s sure to impress and satisfy your taste buds. INGREDIENTS: list of 13 items ? 4 boneless, skinless chicken breasts ? Salt and black pepper, to taste ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 2 tablespoons olive oil ? 2-3 fresh jalape?os, seeded and finely chopped ? 3 cloves garlic, minced ? 1/2 cup chicken broth ? 1 cup heavy cream ? 1/2 teaspoon ground cumin ? 1/2 teaspoon smoked paprika ? 1 tablespoon lime juice ? Fresh cilantro, chopped, for garnish (optional) list end INSTRUCTIONS: list of 6 items 1. Season the Chicken: list of 1 items nesting level 1 ? Season the chicken breasts on both sides with salt, black pepper, garlic powder, and onion powder. list end nesting level 1 2. Cook the Chicken: list of 2 items nesting level 1 ? In a large skillet, heat the olive oil over medium-high heat. ? Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. list end nesting level 1 3. Prepare the Jalape?o Sauce: list of 2 items nesting level 1 ? In the same skillet, add the chopped jalape?os and minced garlic. Sauté for 2-3 minutes until the jalape?os are softened and the garlic is fragrant. ? Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes. list end nesting level 1 4. Make the Creamy Sauce: list of 2 items nesting level 1 ? Reduce the heat to low and stir in the heavy cream, ground cumin, and smoked paprika. ? Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. list end nesting level 1 5. Finish the Dish: list of 2 items nesting level 1 ? Stir in the lime juice and return the cooked chicken breasts to the skillet, spooning the creamy jalape?o sauce over the top. ? Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Serve the Chicken with Creamy Jalape?o Sauce hot, garnished with fresh cilantro if desired. Pair with rice, pasta, or vegetables for a complete meal. list end nesting level 1 list end Enjoy your chicken with creamy jalapeno sauce, a flavorful and satisfying dish that’s perfect for adding a spicy twist to your dinner routine!

Mango cheesecake is a tropical twist on the classic dessert, combining the creamy richness of traditional cheesecake with the sweet, juicy flavor of fresh mango. This dessert offers a perfect balance of texture - a buttery graham cracker crust, smooth and velvety cheesecake filling and luscious mango topping. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cheesecake is a delightful way to enjoy the tropical sweetness of mango in a decadent dessert. Each bite is rich, fruity and irresistibly creamy! Ingredients For the crust list of 3 items 1-1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted list end For filling list of 6 items 3 (8 oz) packages cream cheese, softened 3/4 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup mango puree (fresh or canned) 1/4 cup sour cream list end For mango topping list of 4 items 1 cup mango puree 1 tablespoon cornstarch 1 tablespoon water Fresh mango slices (optional, for garnish) list end Instructions list of 7 items 1. Preheat the oven Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. 2. Make the crust In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture evenly in the bottom of the prepared pan. Bake for 8 to 10 minutes, then set aside to cool. 3. Prepare cheesecake filling In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mango puree and sour cream until fully combined. 4. Bake the cheesecake Pour the cheesecake filling over the cooled crust, and smooth the top out. Bake for 50 to 60 minutes or until the edges are set, and the center is slightly jiggly. Turn the oven off, and let the cheesecake cool in the oven with the door slightly open for one hour. 5. Make mango topping In a small saucepan, whisk together the mango puree, cornstarch and water. Cook over medium heat, stirring constantly until the mixture thickens, about 3 to 4 minutes. Remove from heat, and let it cool slightly. 6. Top the cheesecake Once the cheesecake has cooled, pour mango topping over the top and spread it evenly. Refrigerate the cheesecake for at least four hours or overnight. 7. Serve Garnish with fresh mango slices, if desired. Slice, and serve chilled. list end This mango cheesecake is a tropical, creamy dessert that will brighten any occasion with its sweet and refreshing flavor!

Cake batter chocolate chip cookies combine the best of both worlds - soft, chewy chocolate chip cookies with the nostalgic sweetness of cake batter. These cookies are packed with gooey chocolate chips and a hint of vanilla cake flavor, making each bite extra-indulgent and fun. The sprinkles add a colorful pop, perfect for celebrations or whenever you need a sweet treat. Easy to make and irresistibly delicious, these cookies are sure to be hits with both kids and adults alike. Ingredients: list of 11 items ? 1 1/4 cups all-purpose flour ? 1 1/4 cups boxed vanilla cake mix (dry) ? 1/2 teaspoon baking soda ? 1/2 teaspoon salt ? 3/4 cup unsalted butter, softened ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1 large egg ? 2 teaspoons vanilla extract ? 1 cup chocolate chips ? 1/4 cup sprinkles (optional) list end Instructions: list of 8 items 1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cake mix, baking soda, and salt. Set aside. 3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. 4. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined. 5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. 6. Add chocolate chips and sprinkles: Fold in the chocolate chips and sprinkles, if using, until evenly distributed throughout the dough. 7. Bake the cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. 8. Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. list end These cake batter chocolate chip cookies are fun and festive treats that combine the best of cookies and cake for delightful desserts!

Lentil-sausage stew is a hearty, comforting dish that combines savory sausage with tender lentils, fresh vegetables and aromatic herbs. Perfect for chilly evenings or when you need a filling, one-pot meal, this stew is packed with protein and flavor. Serve it with crusty bread for dipping, and you have a cozy dinner that’s both satisfying and nutritious. INGREDIENTS list of 15 items ? 2 tbsp olive oil ? 4 sausages (Italian, chorizo, or smoked sausage), sliced ? 1 medium onion, diced ? 2 carrots, diced ? 2 celery stalks, diced ? 3 cloves garlic, minced ? 1 cup (200g) dried lentils, rinsed ? 4 cups (960ml) chicken or vegetable broth ? 1 (14 oz/400g) can diced tomatoes ? 1 tsp dried thyme ? 1 tsp smoked paprika ? 1 bay leaf ? Salt and black pepper, to taste ? 2 cups (60g) fresh spinach or kale (optional) ? Optional garnish: fresh parsley or grated Parmesan list end INSTRUCTIONS list of 6 items 1. Sauté the Sausage: list of 1 items nesting level 1 ? Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned. Remove the sausage from the pot and set aside. list end nesting level 1 2. Cook the Vegetables: list of 1 items nesting level 1 ? In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the garlic and cook for an additional minute. list end nesting level 1 3. Add the Lentils and Broth: list of 1 items nesting level 1 ? Stir in the lentils, chicken broth, diced tomatoes, thyme, smoked paprika, and bay leaf. Return the sausage to the pot and bring the mixture to a boil. list end nesting level 1 4. Simmer the Stew: list of 1 items nesting level 1 ? Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. list end nesting level 1 5. Add the Greens (Optional): list of 1 items nesting level 1 ? If using spinach or kale, stir it into the stew during the last 5 minutes of cooking, allowing it to wilt. list end nesting level 1 6. Season and Serve: list of 1 items nesting level 1 ? Remove the bay leaf and season the stew with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley or grated Parmesan, if desired. list end nesting level 1 list end Lentil-sausage stew is rich, flavorful and wonderfully satisfying - a go-to recipe for cozy, home-cooked comfort!

Turkey meatball subs are lighter takes on the classic sandwich, offering juicy, flavorful turkey meatballs smothered in marinara sauce and topped with melted cheese. Nestled in soft, toasted sub rolls, these meatball subs are the perfect blend of hearty and wholesome. The turkey meatballs, seasoned with garlic, herbs and Parmesan, are baked to perfection, then simmered in rich tomato sauce before being loaded in the roll. Finished with a sprinkle of mozzarella or provolone, these subs are ideal for cozy dinners or game day feasts. INGREDIENTS For the meatballs: list of 9 items ? 1 lb ground turkey ? 1/4 cup breadcrumbs ? 1/4 cup grated Parmesan cheese ? 1 egg ? 2 cloves garlic, minced ? 1 tsp dried oregano ? 1 tsp dried basil ? Salt and pepper, to taste ? 2 tbsp olive oil (for frying or baking) list end For the subs: list of 4 items ? 4 sub rolls ? 2 cups marinara sauce ? 1 1/2 cups shredded mozzarella or provolone cheese ? Fresh basil or parsley for garnish (optional) list end INSTRUCTIONS list of 7 items 1. Preheat the oven: Preheat your oven to 375°F (190°C). 2. Make the meatballs: In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined. Shape the mixture into 1-inch meatballs. 3. Cook the meatballs: Heat the olive oil in a skillet over medium heat and cook the meatballs for 6-8 minutes, turning to brown all sides. Alternatively, you can bake the meatballs on a baking sheet for 15-18 minutes, or until fully cooked. 4. Simmer in sauce: Once the meatballs are browned, transfer them to a pot with the marinara sauce. Let the meatballs simmer in the sauce for 10-15 minutes, allowing the flavors to meld. 5. Assemble the subs: Slice the sub rolls and toast them lightly in the oven. Place 3-4 meatballs in each roll, spooning some extra marinara sauce over the top. Sprinkle generously with shredded mozzarella or provolone cheese. 6. Melt the cheese: Place the assembled subs under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. 7. Serve: Garnish with fresh basil or parsley and serve the subs hot. list end These Turkey Meatball Subs are a flavorful, lighter version of the classic sandwich, combining tender turkey meatballs with rich marinara sauce and gooey cheese, making for a satisfying and delicious meal!

California tamale pie is a hearty and comforting dish that combines the zesty flavor of Mexican cuisine with the convenience of a one-dish casserole. This pie features a flavorful base of seasoned ground beef and beans topped with a golden, fluffy cornbread layer. Enhanced with sweet corn, tangy tomato and bold spices, this dish is perfect for weeknight dinners or gatherings. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for a dish that’s as delicious as it is satisfying. INGREDIENTS: For filling list of 13 items 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 pound ground beef (or ground turkey for a lighter option) 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1 (15-ounce) can diced tomatoes, drained 1 (15-ounce) can black beans or pinto beans, rinsed and drained 1 cup frozen or canned corn, drained 1 cup shredded cheddar cheese list end For the cornbread topping list of 8 items 1 cup cornmeal 1 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 large egg 3 tablespoons melted butter list end INSTRUCTIONS list of 6 items 1. Preheat oven Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside. 2. Cook filling In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 to 4 minutes. Add the ground beef, breaking it up with a spoon, and cook until brown and fully cooked. 3. Season, and Combine Stir in cumin, chili powder, smoked paprika, salt and pepper. Add the diced tomato, beans and corn. Let the mixture simmer for 5 minutes to blend the flavors. Remove from heat, and stir in the shredded cheese. Transfer the filling to the prepared baking dish. 4. Make cornbread topping In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a separate bowl, mix milk, egg and melted butter. Gradually combine the wet ingredients into the dry ingredients, stirring until smooth. 5. Assemble, and Bake Spread the cornbread batter evenly over the filling in the baking dish. Bake for 25 to 30 minutes or until the cornbread is golden brown, and a toothpick inserted in topping comes out clean. 6. Serve Let the tamale pie cool for 5 to 10 minutes before serving. Garnish with sour cream, fresh cilantro or sliced jalapeno, if desired. list end Enjoy this delicious twist on a classic tamale with minimal effort and maximum flavor!

Brown gravy is rich, savory sauce that adds depth and flavor to a variety of dishes, from mashed potatoes and meat loaf to roasted meat and vegetables. Made with a base of pan drippings or butter and flour, this classic gravy is elevated by beef broth and seasonings, creating smooth and velvety texture that perfectly complements hearty meals. Easy to prepare and full of flavor, brown gravy is go-to sauce that can transform a simple dish into a comforting, satisfying meal. INGREDIENTS list of 7 items 2 tablespoons unsalted butter (or pan drippings) 2 tablespoons all-purpose flour 2 cups beef broth (or chicken broth for a lighter flavor) 1 teaspoon Worcestershire sauce (optional for extra depth) Salt and pepper to taste 1/2 teaspoon onion powder (optional) 1/2 teaspoon garlic powder (optional) list end INSTRUCTIONS list of 4 items 1. Make the roux In a medium saucepan, melt the butter over medium heat, or use pan drippings from roasted meat. Stir in the flour and cook for 2 to 3 minutes, whisking constantly, until the roux turns a light golden brown. This step ensures smooth, lump-free gravy. 2. Add the Broth Gradually whisk in the beef broth, ensuring there are no lumps. Continue to whisk as the gravy begins to thicken, about 4-5 minutes. 3. Season Stir in the Worcestershire sauce, onion powder and garlic powder, and season with salt and pepper to taste. Let gravy simmer for another 2 to 3 minutes to develop its rich flavor. 4. Serve Once thickened to your liking, remove the gravy from the heat, and serve it warm over mashed potatoes, meat loaf or any dish that needs a boost of savory goodness. list end Enjoy your homemade brown gravy, deliciously smooth and flavorful sauce that elevates any meal with its classic comfort and taste!

Barbecue pulled pork is a classic dish known for its tender, juicy meat that’s slow-cooked until it easily pulls apart, then coated in a rich, tangy barbecue sauce. Perfect for sandwiches, sliders, or served on its own, this flavorful pork dish is ideal for family gatherings, game days, or whenever you’re craving some hearty comfort food. The slow cooking process allows the pork to absorb all the smoky, sweet, and spicy flavors of the sauce, making every bite melt-in-your-mouth delicious. Ingredients: * 3-4 lbs pork shoulder (also known as pork butt) * 1 tbsp smoked paprika * 1 tbsp brown sugar * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp cumin * 1 tsp salt * 1/2 tsp black pepper * 1/2 tsp cayenne pepper (optional, for heat) * 1 cup barbecue sauce (store-bought or homemade) * 1/2 cup apple cider vinegar * 1/2 cup chicken broth * 1 tbsp Worcestershire sauce * Soft sandwich rolls or buns (for serving) Instructions: 1. Preheat your oven to 300°F (150°C) or set your slow cooker to low. 2. In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, black pepper and cayenne pepper (if using). 3. Rub the spice mixture all over the pork shoulder, coating it evenly. 4. Place the pork in a roasting pan or slow cooker. Pour the apple cider vinegar, chicken broth, and Worcestershire sauce around the pork. 5. Cook the pork for 5-6 hours in the oven (or 8-10 hours in the slow cooker on low), or until the meat is very tender and easily pulls apart with a fork. 6. Remove the pork from the oven or slow cooker and let it rest for about 15 minutes. Then, use two forks to shred the meat. 7. Toss the shredded pork with barbecue sauce and return it to the oven for 15 minutes or cook it in the slow cooker on high for another 30 minutes to let the flavors meld. 8. Serve the pulled pork on soft sandwich rolls or buns, with extra barbecue sauce on the side if desired. Enjoy!

Yogurt Biscuits are delightful twists on traditional Southern biscuits, offering tangy depth and incredibly tender texture, thanks to the addition of plain yogurt. This easy, fuss-free recipe replaces most of the butter with yogurt, making the biscuits lighter but still rich and fluffy. Whether served with jam for breakfast or alongside a hearty dinner, these biscuits are sure to become versatile staples in your kitchen. Ingredients list of 9 items 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons cold unsalted butter, cut into small pieces 1 cup plain yogurt (whole milk or low-fat) 1 tablespoon honey (optional, for a hint of sweetness) Extra flour, for dusting Optional: melted butter for brushing tops after baking list end Instructions list of 8 items 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. 2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. 3. Cut in the butter Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingertips to rub the butter in the flour until the mixture resembles coarse crumbs. 4. Add yogurt Stir in the yogurt (and honey, if using) just until the dough comes together. Do not overmix. 5. Knead lightly Turn the dough out onto a lightly floured surface and gently knead 3–4 times to bring it together. Pat it into a ?-inch thick rectangle. 6. Cut the biscuits Use a floured biscuit cutter or glass to cut out rounds. Gather scraps, reshape, and cut again until all dough is used. 7. Bake Place biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges. Bake for 12 to 15 minutes or until the top is golden brown. 8. Optional finish Brush warm biscuits with melted butter right after baking for extra richness. list end 开云体育 Tips Serve warm with butter, jam or honey. These also pair beautifully with savory dishes, like soup, stew or fried chicken.

Cinnamon eggnog baked French toast is a cozy, crowd-pleasing dish that brings the festive flavor of the holidays to your breakfast or brunch table. With creamy eggnog, warm cinnamon and a hint of nutmeg soaked in thick slices of bread and baked until golden and custardy, this dish tastes like a Christmas morning hug. Best of all, it can be assembled the night before, making your morning stress-free and delicious. Whether you’re hosting guests or just want to treat yourself, this comforting recipe is sure to impress. INGREDIENTS list of 10 items 1 loaf (about 1 pound) day-old French bread or brioche, cut into 1-inch cubes 6 large eggs 2 cups eggnog (store-bought or homemade) 1/2 cup whole milk 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons unsalted butter, melted list end FOR TOPPING list of 4 items 1/3 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 cup chopped pecans or walnuts (optional) 2 tablespoons cold butter, cut into small pieces list end INSTRUCTIONS list of 7 items 1. Prepare the Dish Grease a 9×13-inch baking dish with butter or non-stick spray. Add the cubed bread evenly into the dish. 2. Make the Custard In a large mixing bowl, whisk together the eggs, eggnog, milk, granulated sugar, vanilla, cinnamon, nutmeg and salt until fully combined. 3. Assemble Pour the custard mixture evenly over the bread cubes, pressing the bread down slightly to help it absorb the liquid. Cover tightly with foil or plastic wrap, and refrigerate for at least four hours or overnight. 4. Preheat Oven When ready to bake, preheat your oven to 350°F (175°C). 5. Add Topping In a small bowl, combine brown sugar, cinnamon and nuts. Sprinkle evenly over the soaked bread. Dot with cold butter pieces. 6. Bake Bake, uncovered, for 45 to 50 minutes or until the top is golden brown and the center is set. For softer texture, bake for closer to 40 minutes; for a crispier top, bake the full fifty. 7. Serve Let rest for 5 to 10 minutes before serving. Serve warm with a drizzle of maple syrup, whipped cream or dusting of powdered sugar. list end Make-ahead Tip This dish is ideal for prepping the night before, making it a festive time saver for holidays or weekend brunches.

Persian eggs are a beautiful and flavorful dish that brings together soft, creamy eggs with rich Middle Eastern spices and herbs. The eggs are gently cooked in vibrant, spiced tomato sauce, infused with cumin, turmeric and garlic and then finished by fresh herbs, like dill, parsley and mint. This dish is often served with flatbread or crusty bread to scoop up the fragrant sauce and eggs, making it a delicious and satisfying breakfast, brunch or even dinner option. Ingredients: list of 13 items 4 large eggs 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp paprika 1 can (14 oz) diced tomatoes Salt and pepper, to taste 1/4 cup fresh parsley, chopped 2 tbsp fresh dill, chopped 2 tbsp fresh mint, chopped Flatbread or crusty bread, for serving list end Instructions list of 6 items 1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. 2. Add the minced garlic, cumin, turmeric, and paprika to the skillet and cook for another 1-2 minutes, until fragrant. 3. Pour in the diced tomato with its juice, and season with salt and pepper. Simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens slightly. 4. Make four small wells in the tomato sauce, and crack an egg in each well. Cover the skillet, and cook for 4 to 6 minutes or until the egg whites are set, but the yolks remain soft. 5. Remove from the heat and sprinkle the fresh parsley, dill, and mint over the eggs. 6. Serve immediately with flatbread or crusty bread to scoop up the eggs and sauce. Enjoy! list end

Basil cream chicken is a rich and flavorful dish that combines tender, pan-seared chicken breast with luxurious, creamy sauce infused with fresh basil. This simple yet elegant recipe is perfect for a weeknight dinner or special occasion. The vibrant basil adds a burst of freshness that balances the creamy sauce out, making it both hearty and refreshing. Serve it over pasta, rice or with roasted vegetables for a delicious, comforting meal. INGREDIENTS: list of 11 items ? 4 boneless, skinless chicken breasts ? 1 tablespoon olive oil ? 1 tablespoon butter ? 2 garlic cloves, minced ? 1 cup heavy cream ? 1/2 cup chicken broth ? 1/2 cup grated Parmesan cheese ? 1/4 cup fresh basil leaves, chopped ? Salt and pepper to taste ? Optional: crushed red pepper flakes for heat ? Extra fresh basil for garnish list end INSTRUCTIONS: list of 7 items 1. Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper. 2. Sear the chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside. 3. Make the garlic and cream sauce: In the same skillet, reduce the heat to medium, and add the minced garlic. Cook for about 1 minute until fragrant, being careful not to burn it. Add the chicken broth and heavy cream, stirring to combine. 4. Thicken the sauce: Bring the sauce to a simmer and stir in the Parmesan cheese. Let it cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. 5. Add the basil: Stir in the chopped fresh basil and season the sauce with salt, pepper, and a pinch of crushed red pepper flakes (if desired). 6. Return the chicken: Place the seared chicken breasts back into the skillet, spooning the creamy basil sauce over the top. Simmer for another 2-3 minutes to let the flavors meld. 7. Serve: Garnish with extra fresh basil and serve the chicken hot with the creamy basil sauce. list end This basil cream chicken is indulgent and full of flavor, perfect for serving with pasta, mashed potatoes or even crusty bread to soak up that delicious sauce!

Italian antipasto salad is a vibrant, hearty dish filled with a variety of Italian cured meats, cheeses and marinated vegetables. It’s perfect as a starter, side dish or even a light meal on its own. This salad is packed with bold flavor and texture, making it a great addition to any table. INGREDIENTS: For the Salad list of 12 items 1 head of romaine lettuce, chopped (or a mix of leafy greens) 1 cup cherry tomatoes, halved 1 cup marinated artichoke hearts, drained and chopped 1 cup roasted red peppers, sliced 1/2 cup Kalamata or green olives 1/2 cup pepperoncini peppers (optional, for heat) 1 cup mozzarella balls (bocconcini) or diced fresh mozzarella 1/2 cup provolone cheese, cubed 1/2 cup salami, sliced or chopped 1/2 cup prosciutto or ham, sliced or chopped 1/4 cup red onion, thinly sliced 1/4 cup fresh basil or parsley, chopped list end For dressing list of 8 items 1/4 cup extra virgin olive oil 2 tbsp red wine vinegar (or balsamic vinegar) 1 tbsp lemon juice 1 tsp Dijon mustard 1 clove garlic, minced 1 tsp dried oregano 1/2 tsp dried basil Salt and pepper, to taste list end INSTRUCTIONS list of 4 items 1. Prepare dressing list of 1 items nesting level 1 In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt and pepper. Set the dressing aside. list end nesting level 1 2. Assemble the Salad list of 3 items nesting level 1 In a large bowl or serving platter, arrange the chopped lettuce or greens as the base. Top with cherry tomatoes, marinated artichoke hearts, roasted red peppers, olives, pepperoncini, mozzarella balls, provolone cheese, salami, prosciutto and red onion. Scatter the fresh basil or parsley over the top for added flavor and color. list end nesting level 1 3. Toss, and Dress list of 1 items nesting level 1 Drizzle the salad with the prepared dressing. Gently toss the salad to ensure everything is evenly coated with the dressing. list end nesting level 1 4. Serve list of 1 items nesting level 1 Serve immediately as a refreshing, flavor-packed starter or side dish. This Italian antipasto salad can also be served as a main course when paired with crusty bread or pasta. list end nesting level 1 list end This Italian antipasto salad is full of bold, savory flavor and vibrant texture, making it a crowd-pleaser for any occasion. Enjoy!

Peppermint whoopie pies are festive and indulgent twists on classic whoopie pies, combining rich, fluffy, cakelike cookies with refreshing, creamy peppermint filling. These little treats are the perfect holiday desserts, offering a balance of soft, chocolatey cookies with sweet and minty filling that packs a punch. The addition of peppermint extract in the filling gives these pies a cool, wintery kick, making them ideal for holiday parties, gift-giving or cozy winter nights. The best part is they’re as fun to make as they are to eat, and their signature sandwich shapes make them favorites with both kids and adults alike. If you’re looking for seasonal desserts that are both decadent and festive, these peppermint whoopie pies are sure to delight! INGREDIENTS: For the Cookies: list of 10 items ? 1 1/2 cups all-purpose flour ? 1/2 cup unsweetened cocoa powder ? 1 teaspoon baking soda ? 1/2 teaspoon salt ? 1/2 cup unsalted butter, softened ? 1 cup granulated sugar ? 1 large egg ? 1 teaspoon vanilla extract ? 1/2 cup buttermilk (or milk with 1 tablespoon lemon juice) ? 1/2 cup hot water list end For the Peppermint Filling: list of 6 items ? 1/2 cup unsalted butter, softened ? 1 1/2 cups powdered sugar ? 1 teaspoon peppermint extract ? 2 tablespoons heavy cream (or more for desired consistency) ? A pinch of salt ? Red or green sprinkles (optional, for decoration) list end INSTRUCTIONS: list of 8 items 1. Preheat the Oven and Prepare the Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. 2. Make the Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla extract and continue to beat until combined. 3. Add the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Once the batter is smooth, stir in the hot water until the batter reaches a slightly thick, but still scoopable consistency. 4. Scoop the Cookies: Use a cookie scoop or tablespoon to drop rounded balls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon to form even-sized circles. Bake for 8-10 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. 5. Make the Peppermint Filling: While the cookies are cooling, prepare the peppermint filling. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, a little at a time, beating until smooth. Add the peppermint extract, heavy cream, and a pinch of salt, and continue to beat until the filling is light and fluffy, about 2-3 minutes. If the filling is too thick, add a little more cream to reach your desired consistency. 6. Assemble the Whoopie Pies: Once the cookies have cooled completely, spread a generous amount of peppermint filling onto the flat side of one cookie. Top with another cookie, pressing down gently to create a sandwich. Repeat with the remaining cookies and filling. 7. Optional Garnish: If desired, roll the edges of the whoopie pies in colorful holiday sprinkles for an extra festive touch. 8. Serve: Allow the whoopie pies to set for about 30 minutes before serving, so the filling firms up slightly. These are best enjoyed within a couple of days but can be stored in an airtight container for up to a week. list end