开云体育

Aussie sausage rolls are classic Australian snacks that perfectly balance savory sausage filling with a golden, flaky puff pastry crust. These rolls are beloved at parties, picnics or as quick lunch options. The filling is made from a blend of flavorful sausage meat, onions, garlic, herbs and spices, which are then wrapped in buttery puff pastry and baked to perfection. Served with tangy tomato sauce or spicy mustard dip, these rolls are crispy, juicy and utterly delicious. They are easy to make and perfect for sharing with friends and family! INGREDIENTS list of 13 items 1 lb (450g) ground pork sausage 1 small onion, finely chopped 2 cloves garlic, minced 1/4 cup bread crumbs 1 tablespoon fresh parsley, chopped 1 tablespoon fresh thyme, chopped 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground paprika 2 sheets puff pastry, thawed 1 egg, beaten (for egg wash) Sesame seeds (optional, for garnish) list end INSTRUCTIONS list of 8 items 1. Preheat the Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Prepare filling In a large bowl, mix the ground pork sausage, chopped onion, minced garlic, bread crumbs, parsley, thyme, black pepper, salt, nutmeg and paprika until well-combined. 3. Prepare the Pastry Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise, creating four long rectangles. 4. Assemble the sausage rolls Divide the sausage mixture in four equal portions. Shape each portion in a log, and place it along the center of each pastry strip. Brush one long edge of the pastry with the beaten egg, then fold the other side over sausage filling, pressing gently to seal the edges. 5. Cut, and Arrange Cut each roll in desired sizes, typically 2 to 3 inches long. Place the sausage rolls, seam side down, on the prepared baking sheet. 6. Brush, and Garnish Brush the top of the rolls with the remaining beaten egg, and sprinkle with sesame seeds, if desired. 7. Bake Bake in the preheated oven for 20 to 25 minutes or until the pastry is golden brown, and sausage filling is cooked through. 8. Serve Allow the sausage rolls to cool slightly before serving. Serve warm or at room temperature with tomato sauce or your favorite dipping sauce. list end Enjoy these delicious Aussie sausage rolls fresh out of the oven, or pack them up for tasty on-the-go snacks!

Cinnamon cake is a delightfully moist and fluffy dessert infused with the warm, spicy flavor of cinnamon. This simple yet aromatic cake is often paired with a cinnamon sugar swirl that adds delightful crunch and flavor contrast. Topped with smooth and sweet glaze, it’s perfect for serving as a comforting treat on a cozy afternoon or at breakfast. The recipe involves creaming together butter and sugar, then adding eggs and vanilla before folding in dry ingredients and a generous amount of cinnamon for that classic, spiced taste. INGREDIENTS For the Cake list of 10 items 1-1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk For glaze list of 3 items nesting level 1 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract list end nesting level 1 list end INSTRUCTIONS list of 6 items 1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan. 2. Mix dry ingredients In a bowl, combine flour, cinnamon, baking powder, and salt. 3. Cream butter and sugar In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. 4. Combine Alternately, add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. 5. Bake Pour into prepared pan. Bake for 30-35 minutes. 6. Prepare glaze Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. list end Enjoy this cinnamon cake as a special treat that fills your home with its sweet, spiced aroma.

Indulge in the perfect combination of rich, fudgy chocolate and refreshing peppermint with these irresistible peppermint patty Brownies. A decadent layer of minty goodness is nestled in between two layers of dense, chewy brownie, creating desserts that are both nostalgic and elegant. Ideal for holiday gatherings, special occasions or just because you crave something sweet and minty, these brownies are as easy to make as they are impressive to serve. Whether you enjoy them with a glass of milk or warm cup of cocoa, these brownies are sure to delight every peppermint and chocolate lover. ----- INGREDIENTS: For the Brownie Layer: list of 8 items ? 1 cup (2 sticks) unsalted butter ? 1 cup semi-sweet chocolate chips ? 1 ? cups granulated sugar ? 4 large eggs ? 1 teaspoon vanilla extract ? ? cup all-purpose flour ? ? cup unsweetened cocoa powder ? ? teaspoon salt list end For the Peppermint Layer: list of 5 items ? 2 cups powdered sugar ? 2 tablespoons unsalted butter, softened ? 2-3 tablespoons heavy cream ? 1 teaspoon peppermint extract ? A few drops of green or red food coloring (optional) list end For the Chocolate Glaze: list of 2 items ? 1 cup semi-sweet chocolate chips ? 2 tablespoons unsalted butter list end ----- INSTRUCTIONS: list of 5 items 1. Prepare the Brownie Layer: list of 4 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. ? In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly. ? In a large bowl, whisk together the sugar, eggs, and vanilla until well combined. Slowly add the melted chocolate mixture, whisking until smooth. ? Sift in the flour, cocoa powder, and salt. Fold gently until just combined. Spread half of the brownie batter evenly in the prepared pan and bake for 12-15 minutes, until just set. Remove from the oven and let cool slightly. list end nesting level 1 2. Prepare the Peppermint Layer: list of 2 items nesting level 1 ? In a medium bowl, mix together the powdered sugar, butter, heavy cream, peppermint extract, and food coloring (if using) until smooth and creamy. Add more cream as needed to achieve a spreadable consistency. ? Carefully spread the peppermint layer over the cooled brownie base. list end nesting level 1 3. Add the Top Brownie Layer: list of 1 items nesting level 1 ? Spread the remaining brownie batter evenly over the peppermint layer. Return the pan to the oven and bake for an additional 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely. list end nesting level 1 4. Prepare the Chocolate Glaze: list of 1 items nesting level 1 ? In a small saucepan, melt the chocolate chips and butter over low heat, stirring until smooth. Let cool slightly before pouring over the cooled brownies, spreading evenly. list end nesting level 1 5. Chill and Serve: list of 1 items nesting level 1 ? Refrigerate the brownies for 1-2 hours to set the layers. Cut into squares and serve chilled or at room temperature. list end nesting level 1 list end ----- Pro Tip: For an extra festive touch, sprinkle crushed peppermint candies or mini chocolate chips over the chocolate glaze before it sets. Enjoy!

Cherry-berry pie is a delightful dessert that brings together the sweet, juicy flavor of cherries and mixed berries in a flaky, golden crust. With each bite, you’ll taste the perfect blend of tart cherries and sweet berries, creating balanced and vibrant filling that’s as beautiful as it is delicious. This pie is ideal for showcasing fresh, seasonal fruit and perfect for summer gatherings, picnics or just as a comforting, homemade treat. Serve it with a scoop of vanilla ice cream for an extra-indulgent experience. INGREDIENTS For Pie Filling list of 7 items 2 cups fresh or frozen cherries, pitted 1 cup fresh or frozen mixed berries (blueberries, raspberries, blackberries) 3/4 cup granulated sugar 1/4 cup cornstarch 1 tbsp lemon juice 1 tsp vanilla extract 1 tbsp butter, cut into small pieces list end For the Crust list of 3 items one double pie crust, store-bought or homemade 1 egg, beaten (for egg wash) Sugar for sprinkling list end INSTRUCTIONS list of 5 items 1. Prepare the Pie Crust Preheat your oven to 400°F (200°C). Roll out half the pie crust, and fit it in a 9-inch pie pan, allowing the excess to hang over the edge. 2. Make filling In a large mixing bowl, combine the cherries, mixed berries, sugar, cornstarch, lemon juice and vanilla extract. Gently toss until the fruit is evenly coated. 3. Assemble the Pie Pour the filling in the prepared crust, and dot with butter. Roll out the second half of the pie crust, and place it over the filling, or cut it in strips for a lattice top. Trim and crimp the edges to seal, then brush with egg wash, and sprinkle with sugar. 4. Bake Place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C), and continue baking for another 30 to 35 minutes or until the crust is golden, and the filling is bubbly. 5. Cool, and Serve Allow the pie to cool for at least two hours to set the filling. Slice, and serve with vanilla ice cream, if desired. list end Enjoy this cherry-berry pie as a sweet, tangy and colorful dessert that’s sure to impress and satisfy at any occasion!

Orange cranberry quick bread is a delightful and festive treat that combines the tangy burst of cranberry with the bright, citrus flavor of orange. This moist and tender loaf is perfect for the holiday season or any time you’re craving something sweet yet refreshing. The tart cranberries balance perfectly with the sweetness of the bread, while the orange zest and juice add a lovely, aromatic note. Whether served for breakfast, as a snack or dessert, this quick bread is easy to make and full of flavor, making it a crowd pleaser at any gathering. INGREDIENTS: list of 12 items ? 2 cups all-purpose flour ? ? cup granulated sugar ? 1 ? tsp baking powder ? ? tsp baking soda ? ? tsp salt ? 1 tbsp orange zest ? ? cup fresh orange juice ? ? cup vegetable oil ? 2 large eggs ? 1 tsp vanilla extract ? 1 ? cups fresh or frozen cranberries, chopped ? ? cup chopped walnuts (optional) list end INSTRUCTIONS: list of 8 items 1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. 3. In a separate bowl, whisk together the orange juice, vegetable oil, eggs, and vanilla extract until smooth. 4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. 5. Fold in the chopped cranberries and walnuts (if using). 6. Pour the batter into the prepared loaf pan and spread it evenly. 7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. 8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. list end Enjoy your orange cranberry quick bread as a bright and flavorful treat perfect for any occasion!

Peanut butter kiss cookies are delightful and classic treats that combine the rich, nutty flavor of peanut butter with a sweet, chocolatey surprise. These cookies are soft, chewy and slightly crispy on the edges, with a Hershey’s Kiss pressed in the center right after baking. This perfect pairing of peanut butter and chocolate creates cookies that are both comforting and indulgent. Ideal for holidays, family gatherings or any day you’re craving something special, these cookies are sure to become favorites! INGREDIENTS: list of 11 items ? 1/2 cup unsalted butter, softened ? 1/2 cup creamy peanut butter ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1 large egg ? 1 teaspoon vanilla extract ? 1 1/2 cups all-purpose flour ? 1 teaspoon baking soda ? 1/4 teaspoon salt ? Additional granulated sugar (for rolling) ? 24-30 Hershey’s Kisses, unwrapped list end INSTRUCTIONS: list of 9 items 1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. 2. In a large mixing bowl, cream together the butter, peanut butter, granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes. 3. Beat in the egg and vanilla extract until well combined. 4. In a separate bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 5. Shape the dough into 1-inch balls and roll each ball in granulated sugar. 6. Place the dough balls about 2 inches apart on the prepared baking sheets. 7. Bake for 8-10 minutes, or until the cookies are lightly golden on the edges. 8. Immediately after removing the cookies from the oven, press an unwrapped Hershey’s Kiss in the center of each cookie. 9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. list end Enjoy these peanut butter kiss Cookies with a glass of milk, or share them with friends and family for sweet treats!

Mixed berry cobbler is a delicious, easy-to-make dessert featuring juicy, sweet-tart berries baked under golden, buttery, biscuitlike topping. It’s perfect for showcasing fresh or frozen berries and pairs beautifully with vanilla ice cream or whipped cream for a comforting and irresistible treat. INGREDIENTS: For the berry filling: list of 5 items ? 4 cups mixed berries (strawberries, blueberries, raspberries, and/or blackberries, fresh or frozen) ? 1/2 cup granulated sugar (adjust to taste depending on the sweetness of the berries) ? 1 tablespoon cornstarch (for thickening) ? 1 tablespoon lemon juice ? 1 teaspoon vanilla extract list end For the topping: list of 7 items ? 1 cup all-purpose flour ? 1/4 cup granulated sugar ? 1 teaspoon baking powder ? 1/4 teaspoon baking soda ? 1/4 teaspoon salt ? 1/4 cup unsalted butter, cold and cubed ? 1/2 cup buttermilk (or regular milk with 1 teaspoon vinegar or lemon juice) list end For serving (optional): list of 1 items ? Vanilla ice cream or whipped cream list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized dish. list end nesting level 1 2. Prepare the berry filling: list of 1 items nesting level 1 ? In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, and vanilla extract. Pour the berry mixture into the prepared baking dish and spread it out evenly. list end nesting level 1 3. Make the topping: list of 2 items nesting level 1 ? In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. ? Pour in the buttermilk and stir until just combined. The dough will be thick and sticky. list end nesting level 1 4. Assemble the cobbler: list of 1 items nesting level 1 ? Drop spoonfuls of the biscuit dough over the berry mixture, leaving some gaps for the berries to peek through. You don’t need to spread the dough evenly. list end nesting level 1 5. Bake the cobbler: list of 1 items nesting level 1 ? Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the berry filling is bubbling. If the topping browns too quickly, cover it loosely with foil during the last 10 minutes of baking. list end nesting level 1 6. Cool and serve: list of 1 items nesting level 1 ? Let the cobbler cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. list end nesting level 1 list end This Mixed Berry Cobbler is a sweet, fruity, and comforting dessert that’s easy to prepare and perfect for any occasion. It’s a great way to enjoy the natural flavors of mixed berries!

Hawaiian chicken salad is a tropical twist on classic chicken salad, blending juicy, tender chicken with sweet pineapple, creamy mayonnaise and a variety of fresh ingredients. This light yet satisfying salad offers a delightful mix of flavor - the sweetness of pineapple, crunch of celery and almond and richness of chicken come together in perfect harmony. The addition of tangy dressing made with a hint of honey and lime brings everything together, giving the salad a refreshing and vibrant finish. Whether served on a bed of greens, as a sandwich or in a wrap, Hawaiian chicken salad is a flavorful and easy dish to prepare for lunch, dinner or picnics. INGREDIENTS list of 7 items 2 cups cooked chicken breast, shredded or diced (about 2 breasts) 1 cup fresh pineapple, diced (or canned pineapple, drained) 1/2 cup red grapes, halved (optional, for extra sweetness) 1/4 cup celery, finely chopped 1/4 cup red onion, finely chopped 1/2 cup sliced almond or chopped cashew (optional, for crunch) 1/4 cup dried cranberries or raisins (optional) list end FOR DRESSING list of 5 items 1/2 cup mayonnaise or Greek yogurt for a lighter option 1 tablespoon honey or maple syrup for a refined sugar-free option 1 tablespoon fresh lime juice or lemon juice 1 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste list end INSTRUCTIONS: list of 5 items 1. Prepare the Chicken If not already cooked, roast or poach the chicken breast until fully cooked, about 20 to 25 minutes in the oven or 10 to 12 minutes on the stove. Once cooled, shred the chicken, using two forks, or dice it in small bite-sized pieces. 2. Prepare the Vegetables and Fruit Dice the fresh pineapple, and chop the celery and red onion. If using grapes, slice them in half. 3. Make dressing In a small bowl, whisk together the mayonnaise, honey, lime juice, Dijon mustard and salt and pepper until smooth and well-combined. Taste, and adjust the seasoning, as needed. 4. Assemble the Salad In a large mixing bowl, combine the shredded chicken, pineapple, grapes, celery, red onion and any optional ingredients, like almond or cranberry. Pour dressing over the top, and toss gently to coat everything evenly. 5. Serve Serve the Hawaiian chicken salad on a bed of greens, as a sandwich in whole-grain bread or a wrap or enjoy it on its own as a refreshing and filling meal. list end

A Few Basics About Stir Frying * Make sure you have all the ingredients you need ahead of time. * Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying. * For even cooking, cut all the ingredients the same size. * Heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.) * If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors. * When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.

50 Stir Fries http://www.foodnetwork.com/recipes/articles/50-stir-fries 1. Hoisin Steak Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 6 cups sliced shiitake mushrooms and 1 tablespoon minced ginger, 3 to 4 minutes. Add 1/4 cup hoisin sauce, 2 teaspoons chili-garlic sauce, the steak and 6 chopped scallions; toss to heat through. 2. Japanese Beef Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 2 cups each chopped cabbage and sliced shiitake mushrooms and 3 chopped garlic cloves, 3 minutes. Add 3 tablespoons ponzu sauce, 1 tablespoon butter and the beef; toss to heat through. 3. Vietnamese Beef Whisk 2 teaspoons each soy sauce and fish sauce with 1 teaspoon each sugar and cornstarch and 1/4 teaspoon each kosher salt and pepper; add 12 ounces cubed sirloin steak and marinate 30 minutes. Stir-fry the beef in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 sliced red onion and 4 chopped garlic cloves, 30 seconds. Add 1 tablespoon each sugar and rice vinegar, 3 cups watercress and the beef; toss. 4. Steak with Tomato Whisk 2 tablespoons each soy sauce, rice wine and water with 1 teaspoon each cornstarch, sugar and sesame oil. Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 large tomato (cut into wedges), 4 scallions (cut into 2-inch pieces) and 1 tablespoon minced garlic, 2 minutes. Add the sauce and steak; simmer until thickened. 5. Beef Chow Fun Season 8 ounces sliced sirloin steak with salt and pepper. Stir-fry in vegetable oil, 1 minute; remove. Add more oil; stir-fry 4 cups chopped broccoli and 1 thickly sliced red onion, 3 minutes. Add 8 ounces cooked chow fun rice noodles, the steak, 1/3 cup oyster sauce and 1 tablespoon each sesame oil and rice vinegar; toss. 6. Thai Basil Beef Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 2 minutes; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 sliced red onion, 3 minced garlic cloves and 2 minced Thai chiles, 2 minutes. Add 1 tablespoon each brown sugar, soy sauce and fish sauce and the steak; toss to heat through. Fold in 1 cup Thai basil and 1/4 cup chopped peanuts. 7. Bibimbap Fried Rice Season 8 ounces lean ground beef with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 cup each sliced carrots and shiitake mushrooms and 3 minced garlic cloves, 3 minutes. Stir in 3 cups cooked rice, 1 cup each chopped kimchi and sliced cucumbers, the beef, 2 tablespoons gochujang (Korean chile paste), 1 tablespoon each sesame oil and water, 1 teaspoon soy sauce and 1/4 teaspoon sugar and toss to heat through; season with salt. Top with fried eggs, scallions and toasted sesame seeds. 8. Korean Barbecue Beef Whisk 1/3 cup soy sauce with 3 tablespoons sugar, 2 teaspoons each sesame oil, sesame seeds and minced garlic, 2 sliced scallions and 1/4 teaspoon each red pepper flakes and pepper. Add 1 pound sliced rib-eye steak and 1 sliced small onion; marinate 1 hour. Stir-fry 2 sliced carrots in vegetable oil, 2 minutes; remove. Stir-fry the beef with the marinade in batches, 2 minutes. Add the carrots; toss. Top with scallions. 9. Lomo Saltado Make Steak with Tomato (No. 4), replacing the sauce mixture with 3 tablespoons each soy sauce and red wine vinegar. Add 1 sliced small red onion and 1 sliced red bell pepper with the tomato. Stir in 3 cups warm French fries and 1/4 cup cilantro. 10. Beef with Peppers Toss 12 ounces sliced sirloin steak with 1 teaspoon each cornstarch and soy sauce; marinate 10 minutes. Cook the beef in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 cup celery (cut into matchsticks) and 1 tablespoon ginger (cut into matchsticks), 1 minute. Add the steak, 2 teaspoons each soy sauce, oyster sauce and water and 1/2 teaspoon each sugar and red pepper flakes; toss to heat through. 11. Lam

Taco pie is a delightful twist on the classic taco, combining all the flavor you love in pie format that’s easy to serve and share. This dish layers seasoned ground beef, creamy, refried beans, and gooey cheese all wrapped in a flaky pie crust. It’s topped with fresh lettuce, tomato and a dollop of sour cream for a refreshing contrast to the savory filling. Perfect for weeknight dinners or casual gatherings, this taco pie is sure to become a family favorite, offering a fun and hearty meal everyone will enjoy. INGREDIENTS list of 11 items 1 (9-inch) pie crust, store-bought or homemade 1 lb ground beef 1 packet taco seasoning mix 1 cup refried beans 1 cup shredded cheddar cheese 1 cup shredded lettuce 1 medium tomato, diced 1/4 cup sliced black olives (optional) 1/2 cup sour cream 1/4 cup sliced green onions 1/2 cup crushed tortilla chips (optional) list end INSTRUCTIONS list of 8 items 1. Preheat the Oven Preheat your oven to 375°F (190°C). 2. Prepare the Pie Crust If using store-bought pie crust, unroll it, and fit it in a 9-inch pie dish. If homemade, roll the dough out, and press it in the dish. Set aside. 3. Cook the Ground Beef In a large skillet over medium heat, cook the ground beef until brown, breaking it up with a spoon as it cooks. Drain any excess fat. 4. Add Taco Seasoning Stir in the taco seasoning mix, according to package instructions. Simmer for a few minutes until the flavors are well-combined. Remove from heat. 5. Assemble the Pie list of 3 items nesting level 1 Spread the refried beans evenly over the bottom of the pie crust. Layer the seasoned ground beef on top of the beans. Sprinkle half of the shredded cheese over the beef layer. list end nesting level 1 6. Bake the Pie Place the pie in the preheated oven, and bake for 15 to 20 minutes or until the crust is golden brown, and the cheese is melted and bubbly. 7. Add Toppings Remove the pie from the oven. Sprinkle the remaining cheese over the top. Let it cool slightly before adding the shredded lettuce, diced tomato, black olives and sliced green onion. 8. Serve Slice the pie in wedges, and top each slice with a dollop of sour cream. For added crunch, sprinkle crushed tortilla chips on top before serving. list end Enjoy your taco pie with a side of salsa or guacamole for an extra burst of flavor!

New York cheesecake is the ultimate indulgence for dessert lovers, renowned for its rich, creamy texture and classic flavor. This iconic cheesecake is made with a simple graham cracker crust and smooth, dense filling that features cream cheese, sugar and a hint of vanilla. The secret to its luxurious texture lies in the generous use of cream cheese and addition of sour cream, which adds subtle tang and a silky finish. Baked to perfection and chilled to set, this cheesecake is a timeless favorite that pairs beautifully with a variety of toppings, from fresh berries to a drizzle of chocolate sauce. Perfect for special occasions or as a decadent treat, New York cheesecake is a classic dessert that never fails to impress. 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 5 items 4 (8-ounce) packages cream cheese, softened 1-1/4 cups granulated sugar 1/2 cup sour cream 2 teaspoons vanilla extract 5 large eggs list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray. 2. Make the Crust list of 3 items nesting level 1 In a medium bowl, mix the graham cracker crumbs, sugar and melted butter until the mixture resembles wet sand. Press the crumb mixture evenly in the bottom of the prepared springform pan. Use the bottom of a measuring cup or glass to compact the crust firmly. Bake the crust for 10 minutes, then remove from the oven, and set aside to cool slightly. list end nesting level 1 3. Prepare filling list of 3 items nesting level 1 In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes. Add the sour cream and vanilla extract, and mix until combined. Add the eggs one at a time, beating on low speed after each addition until just blended. Be careful not to overmix. list end nesting level 1 4. Assemble the Cheesecake list of 2 items nesting level 1 Pour the cream cheese filling over the pre-baked crust, spreading it out evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. list end nesting level 1 5. Bake list of 2 items nesting level 1 Place the springform pan in a roasting pan, and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 1 hour to 1 hour and 10 minutes or until the center is set but still slightly jiggly. list end nesting level 1 6. Cool, and Chill list of 3 items nesting level 1 Turn the oven off, and leave the cheesecake inside with the door slightly open for one hour. Remove the cheesecake from the water bath, and allow it to cool completely at room temperature. Cover the cheesecake with plastic wrap, and refrigerate for at least four hours or overnight. list end nesting level 1 7. Serve list of 2 items nesting level 1 Run a knife around the edges of the springform pan to loosen the cheesecake before removing the sides of the pan. Slice, and serve plain or with your favorite toppings, such as fresh berries, fruit compote or a drizzle of chocolate sauce. list end nesting level 1 list end New York cheesecake is a classic dessert that combines simplicity with rich flavor, making it a perfect choice for any celebration or sweet indulgence any day of the week. Enjoy its creamy, velvety texture and delightful taste with every bite!

Dr. Oz's Green Drink - 15.3g Carbs, 3.8g Fiber, 0.4g Sugar From: www.doctoroz.com Dr. Oz says he makes a breakfast drink for himself many mornings that he calls his green drink. Dr. Oz's second drink might not be as pleasant, but it's still important—a shot of cod liver oil. "First of all, cod liver oil has the right kind of vitamin D in it vitamin D3. That's why people who live in the north lands who don't get any sun at all can still survive. It's got the healthy fats that you want in it," Dr. Oz says. 2 cups spinach 2 cups cucumber 1 head of celery 1/2 inch or teaspoon ginger root 1 bunch parsley 2 apples Juice of 1 lime Juice of 1/2 lemon Combine all ingredients in a blender. This makes approximately 28-30 ounces 开云体育s: 3 or 4 Number of 开云体育s: 4 Nutrition per 开云体育 (based on 4 servings): 57.5 Calories, 0.5g Fat, 0.1g Saturated Fat, 0.1g Polyunsaturated Fat, 0g Monounsaturated Fat, 0mg Cholesterol, 23.8mg Sodium, 310.7mg Potassium, 1.3g Protein, 15.3g Total Carbs, 3.8g Dietary Fiber, 0.4g Sugars, Vitamin A: 35.8 % - Vitamin B-6: 5.7 % - Vitamin C: 49.7 % - Vitamin E: 3.2 % - Calcium: 4.8 % - Copper: 5.8 % - Folate: 11.4 % - Iron: 5.8 % - Magnesium: 6.4 % - Manganese: 10.9 % - Niacin: 2.0 % - Pantothenic Acid: 2.4 % - Phosphorus: 3.1 % - Riboflavin: 3.8 % - Selenium: 0.7 % - Thiamin: 3.6 % - Zinc: 1.9 %

Pasta-avocado salad is a vibrant and refreshing dish that combines the creamy goodness of ripe avocado with the crispness of fresh vegetables and the satisfying bite of pasta. This salad is perfect for picnics, potlucks or a light lunch. The dressing, made with mashed avocado, lemon juice and a hint of garlic, adds rich and tangy flavor that coats every pasta piece beautifully. Paired with crunchy vegetables, like cherry tomato, cucumber and red onion, this salad not only pleases the palate but also brings a colorful presentation to the table. It’s a versatile recipe, easy to customize with your favorite veggies or even protein additions, like grilled chicken or shrimp. INGREDIENTS: list of 2 items ? For the Salad: list of 7 items nesting level 1 ? 12 oz (340 g) pasta of your choice (penne, rotini, or bowtie) ? 2 large ripe avocados, pitted and peeled ? 1 cup cherry tomatoes, halved ? 1 small cucumber, diced ? ? cup red onion, thinly sliced ? ? cup fresh cilantro or parsley, chopped ? ? cup crumbled feta cheese (optional) list end nesting level 1 ? For the Dressing: list of 4 items nesting level 1 ? 2 tablespoons olive oil ? Juice of 1 lemon (about 3 tablespoons) ? 1 garlic clove, minced ? Salt and pepper, to taste list end nesting level 1 list end INSTRUCTIONS: list of 5 items 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside. 2. Prepare the Dressing: In a large bowl, mash the avocados with a fork until smooth. Stir in the olive oil, lemon juice, minced garlic, salt, and pepper until well combined. 3. Combine the Salad: Add the cooked and cooled pasta to the dressing and toss until the pasta is evenly coated. Gently fold in the cherry tomatoes, diced cucumber, red onion, and chopped cilantro. 4. Add Final Touches: If using, sprinkle the crumbled feta cheese on top for a bit of tanginess and extra creaminess. 5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled and enjoy this creamy and refreshing avocado pasta salad. list end TIPS: list of 3 items Customization: Add protein such as grilled chicken, shrimp, or even chickpeas to make it a complete meal. Herb Swap: Substitute fresh basil or dill for cilantro to change up the flavor profile. Storage: This salad is best enjoyed on the same day, due to the avocado, but it can be stored in the refrigerator for up to two days. list end

Piquant Grilled Shrimp with Chimichurri Seasoning Piquant Grilled Shrimp with Chimichurri Seasoning is a flavorful dish that will please everyone. It can be served as an appetizer or main dish. Prep Time1hour hour 10minutes minutes Cook Time5minutes minutes Total Time1hour hour 15minutes minutes 开云体育s4 Calories412kcal AuthorSandra Ingredients 2 pounds large raw shrimp peeled and deveined 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons red wine vinegar 1/2 cup fresh Italian parsley leaves 1 large clove garlic peeled and smashed 1/4 teaspoon sea salt 2 cups small Cremini mushrooms stems removed extra-virgin olive oil for brushing 1 cup Spanish olives with pimentos 1/4 cup capers drained fresh cilantro leaves roughly chopped, for garnish lemon wedges for garnish Chimichurri Spice Mix 2 tablespoons smoked Spanish paprika 2 tablespoons sea salt 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin Instructions Thoroughly combine all spice mix ingredients. This will make almost 1/2 cup of seasoning. Store in a small container or jar. Place shrimp in a shallow glass dish. Toss with 1-2 tablespoons of Chimichurri spice mix to coat. Cover with plastic wrap and refrigerate for at least 1 hour, up to 12 hours. Meanwhile, combine 1/4 cup olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt in a food processor or blender and pulse to combine. Combine shrimp and a small amount of the sauce until coated, reserving the rest for dipping. Thread shrimp on metal skewers or wooden skewers that have been soaked in water. Preheat grill. Grill shrimp about 3 minutes per side or until they just turn pink. Brush mushroom caps with olive oil and season with a little of the spice mix. Grill until cooked thru; cool slightly and cut in halves. Remove shrimp from skewers and divide amongst 4 small plates. Combine olives with capers and a little extra-virgin olive oil and spoon onto shrimp. Add mushrooms to plates and garnish with cilantro and lemon wedges. Season remaining parsley sauce with Chimichurri Spice Mix and serve as a dipping sauce. Nutrition Calories: 412kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 571mg | Sodium: 3324mg | Potassium: 398mg | Fiber: 2g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 21.5mg | Calcium: 368mg | Iron: 5.9mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Sweet Maple Barbecue Chicken Kabobs With a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level. Prep Time10minutes minutes Cook Time15minutes minutes Total Time25minutes minutes 开云体育s6 Calories403kcal AuthorSandra Ingredients 2 pounds chicken tenders 1 cup brown sugar packed 1 cup ketchup 1/4 cup red wine vinegar 1/4 cup water 1/4 cup pure maple syrup plus a little more if desired 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 2 teaspoons Paprika 1-1/2 teaspoons kosher salt 1 teaspoon black pepper Instructions Marinade Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way. If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. I completely soak my skewers for at least 30 minutes. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers. Kabobs Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up. Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes. Remove from grill and serve immediately. Or cover with foil and serve later. Great to serve with grilled corn on the cob, cornbread – my favorite Sweet Jalapeno Cornbread and coleslaw. Use the leftovers the next day for a grilled chicken salad. Notes Total time does not include the time to marinade.Nutrition Calories: 403kcal | Carbohydrates: 57g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 773mg | Potassium: 816mg | Fiber: 1g | Sugar: 53g | Vitamin A: 583IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Sweet & Tangy Barbecue Meatballs Sweet & Tangy Barbecue Meatballs - Ready in 30-minutes and made with a few simple ingredients, they make a great appetizer or even as dinner a meatball subs. Prep Time5minutes minutes Cook Time25minutes minutes Total Time30minutes minutes 开云体育s12 Calories310kcal AuthorSandra Ingredients 1 1/2 cups barbecue sauce 1/2 orange marmalade 14 ounce can whole berry cranberry sauce 32 ounce package frozen meatballs 64 count (1/2 ounce size) Instructions In a large cooking pot add the barbecue sauce, orange marmalade and whole cranberry sauce, stir to combine. Cook over medium heat until mixture comes to a slow boil. Add meatballs and stir to coat. Reduce heat to medium-low and cover pot. Cook for 15 minutes. Keeping the meatballs over the heat, remove the lid and stir sauce and meatballs. Cook for another 10 minutes to allow sauce to thicken over the meatballs. Remove from heat and serve. I love to serve these as an appetizer, but if serving as a meal serve with rice and cilantro as a garnish. Notes Recipe adapted from Spicy Cranberry Barbecue MeatballsNutrition Calories: 310kcal | Carbohydrates: 27g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 419mg | Potassium: 308mg | Sugar: 24g | Vitamin A: 100IU | Vitamin C: 1.4mg | Calcium: 24mg | Iron: 1mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Slow Cooker Chipotle Barbecue Chicken This Slow Cooker Chipotle Barbecue Chicken is a family favorite. The smoky heat from the chipotle and the sweetness from the BBQ sauce makes a great combo. Prep Time10minutes minutes Cook Time3hours hours Total Time3hours hours 10minutes minutes 开云体育s8 -10 Calories209kcal AuthorSandra Ingredients 18 ounce bottle of barbecue sauce I used Baby Ray's original 1 teaspoon chipotle chili powder 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds chicken breast Instructions Place your crockpot on low, add chicken. Then mix all of the rest of the ingredients together and pour sauce mixture over the top of the chicken. Then toss the chicken to coat. Cook on low for 4 to 6 hours, or high for 2 to 3 hours, until the chicken is falling apart and tender. Serve with bread, naan, over rice, on top of a salad, even rolled up in a tortilla, so many things to do with this amazing Slow Cooker Chipotle Barbecue Chicken. Nutrition Calories: 209kcal | Carbohydrates: 26g | Protein: 18g | Fat: 2g | Cholesterol: 54mg | Sodium: 905mg | Potassium: 467mg | Sugar: 21g | Vitamin A: 340IU | Vitamin C: 1.4mg | Calcium: 25mg | Iron: 0.9mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Southwest Barbecue Chicken Kabobs Southwest Barbecue Chicken Kabobs are delicious. Marinated in a homemade Southwest barbecue sauce and grilled on skewers with fajita vegetables. Prep Time30minutes minutes Cook Time10minutes minutes Total Time40minutes minutes 开云体育s6 Calories537kcal AuthorSandra Ingredients Southwestern Barbecue Sauce 1 jalape?o peppers finely chopped 2 tablespoons canola oil 4 garlic cloves finely chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon cayenne pepper 2 teaspoons ground coriander 2 cups ketchup 1/4 cup fresh lime juice 1/4 cup brown sugar Kabobs 4 lbs O Organics? Boneless Skinless Chicken Breasts 1 large red onion 1 large red pepper 1 large green pepper 1 large orange pepper Instructions Make the Southwestern Barbecue Sauce by combining all of the ingredients into a large mason jar. Twist on the lid to the jar and shake vigorously to combine. Place barbecue sauce in the refrigerator until ready to use. Prepare peppers and onion for the kabobs. To chop the peppers, I cut it in half and remove the core and stem, then cut the two halves into thirds. Cut each third into thirds as well. I do the same for the onions. Prepare the chicken into 1-2-inch cubes: Cut the chicken breast into 1-inch slices, then each slice cut into 1-inch cubes. Add the chicken and 1 cup of the southwestern barbecue sauce into a Ziplock bag and toss the chicken to combine with the sauce. Set the chicken, sealed in the Ziplock, in the refrigerator for 1-2 hours. Place the remaining barbecue sauce back in the refrigerator. Using a skewer, I prefer metal ones, add 2-pieces of chicken and push to the bottom of the skewer. Then add one green pepper square, 1-2-pieces of onion and one red or orange pepper piece. Repeat the sequence until you reach the top of the skewer, making to sure to push the chicken and vegetables closely together. Once completed, set kabob on a plate and repeat with the remaining chicken, onions, and peppers. Heat gas or charcoal grill to medium heat. Place chicken on grill and cook for 3 minutes with the lid shut. Then rotate the kabob to cook on the opposite side and baste with remaining southwestern barbecue sauce. Cook another 3 minutes. At this point, check the chicken to see how it’s cooking. To know if the chicken is done, the juices should be clear. Grill Tip: My husband swears by a digital meat thermometer. He pulls off all our chicken between 155 and 158 degrees and lets it rest for a few minutes (which brings the final temperature up to 160-165. It turns out super juicy and just right. If not done, baste the chicken again with the barbecue sauce continue to cook for another 3-minutes on a side you haven’t cooked yet. Repeat until done. My chicken kabobs take from anywhere to 9-12 minutes. Remove the kabobs from the grill once completely cooked and serve immediately. If I am serving these to the kids, I will remove the chicken and veggies from the skewers so don’t burn themselves or use the skewers as weapons at the table. Notes Barbecue Sauce adapted from Pampered ChefNutrition Calories: 537kcal | Carbohydrates: 35g | Protein: 66g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 1104mg | Potassium: 1516mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1690IU | Vitamin C: 40.4mg | Calcium: 54mg | Iron: 2.3mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Spicy breaded chicken is a flavorful twist on a classic favorite, combining the crunch of perfectly seasoned bread crumbs with a bold kick of spice. This dish is ideal for those who enjoy a little heat with their crispy chicken. The chicken is coated in a spiced bread crumb mixture and then baked or fried to perfection, resulting in juicy, tender meat encased in a crunchy, flavorful crust. It’s perfect for a weeknight meal or a casual gathering, served with a cooling dip or your favorite side. INGREDIENTS: list of 12 items ? 4 boneless, skinless chicken breasts ? 1 cup breadcrumbs ? 1/2 cup grated Parmesan cheese ? 1 tsp garlic powder ? 1 tsp paprika ? 1 tsp cayenne pepper (adjust to taste) ? 1/2 tsp chili powder ? Salt and pepper to taste ? 2 eggs, beaten ? 1/4 cup all-purpose flour ? Olive oil for frying (if frying) ? Fresh parsley for garnish list end INSTRUCTIONS: list of 7 items 1. Preheat your oven to 400°F (200°C) if baking, or heat about 1/4 inch of olive oil in a large skillet over medium heat if frying. 2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, cayenne pepper, chili powder, salt, and pepper. 3. Set up a breading station: one dish with flour, another with beaten eggs, and the last with the spiced breadcrumb mixture. 4. Dredge each chicken breast in flour, shaking off the excess, then dip it into the eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere. 5. If baking, place the breaded chicken on a greased baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. 6. If frying, cook the chicken in the hot oil for 4-5 minutes per side, or until the chicken is fully cooked and crispy. 7. Garnish with fresh parsley and serve hot with your favorite dipping sauce or alongside a fresh salad. list end Enjoy this spicy, crispy chicken that’s sure to bring a flavorful kick to your meal!