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Fresh strawberry lemonade is a refreshing and vibrant drink that perfectly balances the sweetness of ripe strawberry with the zesty brightness of fresh lemon. This delightful beverage is ideal for hot summer days, picnics or any occasion that calls for a deliciously thirst-quenching treat. Made with real strawberries, freshly squeezed lemon juice and a touch of sugar, this homemade lemonade is both simple and satisfying. The vibrant, pink color adds a fun and inviting touch, making it not only a tasty drink but also a beautiful centerpiece for your table. With just a few ingredients, you can whip up a pitcher of this delightful lemonade that’s sure to impress your family and friends! INGREDIENTS: list of 6 items ? 1 cup fresh strawberries, hulled and sliced ? 1 cup freshly squeezed lemon juice (about 4-6 lemons) ? 3/4 cup granulated sugar (adjust to taste) ? 4 cups cold water ? Ice cubes ? Lemon slices and whole strawberries for garnish (optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Strawberries: In a blender, combine the sliced strawberries with a tablespoon of sugar. Blend until smooth, then strain the mixture through a fine mesh sieve into a bowl or pitcher to remove the seeds. Set aside. 2. Make the Lemonade Base: In a large pitcher, combine the freshly squeezed lemon juice with the remaining sugar. Stir until the sugar is dissolved. 3. Combine Ingredients: Add the strawberry puree to the lemon juice mixture. Pour in the cold water and stir well to combine. Taste and adjust the sweetness if necessary by adding more sugar. 4. Chill and Serve: Refrigerate the lemonade for at least 30 minutes to allow the flavors to meld. Serve the strawberry lemonade over ice cubes in glasses. Garnish with lemon slices and whole strawberries if desired. 5. Enjoy: Refresh yourself with this delightful Fresh Strawberry Lemonade, perfect for sipping on a sunny day or serving at gatherings! list end This recipe captures the essence of summer in a glass, offering a delightful blend of flavor that’s both refreshing and inviting!

Dutch apple pie is a delightful variation of classic apple pie, known for its sweet, crumbly streusel topping that adds delightful texture and flavor contrast to the tender apple filling. This pie combines tart and sweet apple with warm spices, like cinnamon and nutmeg, all nestled in a buttery, flaky crust. The crumbly topping, made from butter, flour and brown sugar, caramelizes beautifully in the oven, creating a perfect balance of flavor and texture. Ideal for holidays, special occasions or cozy desserts any time of year, Dutch apple pie is sure to impress and satisfy. INGREDIENTS For the Pie Crust list of 5 items 1-1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon granulated sugar 1/2 cup unsalted butter, chilled and cut into small cubes 1/4 cup ice water list end For apple filling list of 9 items 6 cups thinly sliced, peeled apples (Granny Smith, Honeycrisp or a mix) 1 tablespoon lemon juice 1/2 cup granulated sugar 1/4 cup brown sugar, packed 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 teaspoon vanilla extract list end For streusel topping list of 4 items 1/2 cup unsalted butter, melted 1 cup all-purpose flour 1/2 cup brown sugar, packed 1 teaspoon ground cinnamon list end INSTRUCTIONS list of 9 items 1. Prepare the Pie Crust list of 4 items nesting level 1 In a large mixing bowl, whisk together the flour, salt, and sugar. Add the chilled butter cubes, and cut them in the flour mixture, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. list end nesting level 1 2. Preheat the Oven list of 1 items nesting level 1 Preheat your oven to 375°F (190°C). list end nesting level 1 3. Prepare apple filling list of 2 items nesting level 1 In a large bowl, toss the sliced apples with lemon juice. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and vanilla extract. Mix until the apples are evenly coated. list end nesting level 1 4. Roll the Pie Crust out list of 2 items nesting level 1 On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges. list end nesting level 1 5. Assemble the Pie list of 1 items nesting level 1 Pour the apple filling into the prepared pie crust, spreading it evenly. list end nesting level 1 6. Prepare streusel topping list of 1 items nesting level 1 In a medium bowl, combine the melted butter, flour, brown sugar, and cinnamon. Mix until the mixture forms coarse crumbs. list end nesting level 1 7. Add streusel topping list of 1 items nesting level 1 Sprinkle the streusel topping evenly over the apple filling. list end nesting level 1 8. Bake the Pie list of 1 items nesting level 1 Bake in the preheated oven for 50 to 60 minutes or until the topping is golden brown, and filling is bubbly. If the crust or topping start to brown too quickly, cover the pie loosely with aluminum foil. list end nesting level 1 9. Cool, and Serve list of 1 items nesting level 1 Allow the pie to cool completely on a wire rack before serving. list end nesting level 1 list end Enjoy your delicious and comforting Dutch apple pie, perfect for any occasion!

This black bean-sweet potato stew is a comforting, hearty and nutritious dish that combines the earthy flavor of black beans and sweet potato with aromatic spices and vegetables. It’s a filling, one-pot meal that’s perfect for chilly days, offering a blend of savory, slightly sweet and smoky flavor. The stew is rich in fiber, protein and vitamins, making it both satisfying and healthy. With its balance of tender sweet potato, hearty beans and flavorful broth, this stew is perfect for a cozy dinner or a meal prep option. Plus, it’s naturally vegetarian and can be easily made vegan by omitting the optional cheese or sour cream topping. INGREDIENTS: list of 16 items 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 large sweet potato, peeled and cubed 1 red bell pepper, diced 1 zucchini, diced 1 can (15 oz) black beans, drained and rinsed 1 can (14.5 oz) diced tomatoes (with juices) 4 cups vegetable broth (or chicken broth) 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika (optional for a smoky flavor) Salt and pepper, to taste 1 tablespoon lime juice (optional for added brightness) Fresh cilantro, chopped (for garnish) Optional toppings: sour cream, shredded cheese, avocado, or tortilla chips list end INSTRUCTIONS 1. Saute the Vegetables Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, and cook for 3 to 4 minutes until softened. Add the minced garlic, and cook for another minute until fragrant. Add the cubed sweet potato, red bell pepper and zucchini, and cook for an additional 5 minutes, stirring occasionally. 2. Add the Spices Stir in the ground cumin, chili powder, smoked paprika and a pinch of salt and pepper. Cook for another 1 to 2 minutes to allow the spices to bloom and become fragrant. 3. Add the Broth and Beans Pour in the vegetable broth, diced tomato with its juice and black beans. Stir to combine. Bring the stew to a boil over medium-high heat, then reduce the heat to low, and let it simmer, uncovered, for 20 to 25 minutes or until the sweet potato is tender, and the stew has thickened slightly. 4. Finish the Stew Taste and adjust the seasoning with more salt, pepper, or spices as desired. Stir in the lime juice for added brightness (optional). 5. Serve Ladle the stew in bowls, and garnish with fresh, chopped cilantro. Add any optional toppings, like sour cream, shredded cheese, avocado or tortilla chips, for extra flavor and texture. This black bean-sweet potato stew is not only delicious but also incredibly nutritious. The combination of black beans, sweet potato and vegetables provides a hearty base, while the warm spices and tangy lime juice bring depth to the dish. It’s a perfect meal for any day of the week - whether you’re looking for a comforting dinner, vegan-friendly meal or satisfying dish to share with family and friends.

Herb-roasted chicken & vegetables is a comforting, all-in-one meal that’s perfect for busy weeknights or a cozy weekend dinner. Juicy, tender chicken is seasoned with a blend of fresh herbs and roasted to perfection, alongside a colorful medley of vegetables, like carrot, potato and onion. As everything cooks together, the vegetables soak up the savory chicken juice, while the herbs infuse the whole dish with aromatic flavor. This simple, flavorful meal requires minimal prep, making it a great go-to recipe when you want something delicious and wholesome with minimal effort. INGREDIENTS list of 12 items 4 bone-in, skin-on chicken thighs or breasts 1 pound baby potatoes, halved 3 large carrots, peeled and cut into chunks 1 red onion, cut into wedges 2 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, chopped 1 teaspoon paprika Salt and pepper to taste Lemon wedges, for serving (optional) list end INSTRUCTIONS list of 5 items 1. Preheat the Oven Preheat your oven to 425°F (220°C). 2. Prepare the Vegetables In a large bowl, toss the baby potato, carrot and onion wedges with 1 tablespoon olive oil, half the minced garlic, salt and pepper. Spread the vegetables evenly on a large roasting pan or baking sheet. 3. Season the Chicken Pat the chicken thighs dry with a paper towel. Rub them with the remaining olive oil, minced garlic, rosemary, thyme, parsley, paprika, salt and pepper. Place the seasoned chicken pieces on top of the vegetables in the roasting pan. 4. Roast the Chicken and Vegetables Roast in the preheated oven for 35 to 45 minutes or until the chicken reaches an internal temperature of 165°F (75°C), and the vegetables are tender and golden. For extra-crispy skin, you can broil the chicken for the last 2 to 3 minutes of cooking. 5. Serve Remove the chicken and vegetables from the oven, and let them rest for a few minutes. Squeeze fresh lemon juice over the top for a burst of brightness, if desired. Serve the chicken, alongside the roasted vegetables, for a delicious, well-rounded meal. list end This herb-roasted Chicken & Vegetables is an easy, flavorful and nourishing dish that’s perfect for any occasion, offering the warmth of a home-cooked meal with minimal cleanup!

Baked cheesecake is the ultimate creamy, indulgent dessert that combines rich, smooth filling with a buttery graham cracker crust. Unlike no-bake versions, baked cheesecake has more dense, velvety texture that’s simply irresistible. This recipe features classic vanilla cheesecake with a hint of lemon zest for brightness, baked low and slow to ensure a crack-free top. Serve it plain, or top with fresh berries, caramel or chocolate sauce for a dessert that’s perfect for any occasion. INGREDIENTS For the crust list of 3 items 1-1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup unsalted butter, melted list end For filling list of 7 items 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1 tsp lemon zest 1/2 cup sour cream 1/4 cup heavy cream list end INSTRUCTIONS list of 5 items 1. Prepare the crust Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Mix until the crumbs are coated evenly. Press the mixture in the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 8 to 10 minutes, then set aside to cool. 2. Make filling In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, and continue to beat until fully combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest. Finally, add the sour cream and heavy cream, and mix until smooth and well-blended. 3. Assemble, and bake Pour the cheesecake filling over the cooled crust, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles. Place the springform pan on a baking sheet, and bake in the preheated oven for 55 to 65 minutes or until the center is just set and slightly jiggly. 4. Cool, and chill Turn the oven off, and crack the oven door slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracks. After an hour, remove the cheesecake, and let it cool completely at room temperature. Once cooled, cover the cheesecake and refrigerate for at least four hours or overnight. 5. Serve Remove the cheesecake from the springform pan, and slice it in wedges. Serve as is, or garnish with fresh berries, whipped cream or your favorite topping. list end

Pecan cranberry pie is a delightful twist on classic pecan pie, combining the rich, nutty flavor of pecan with the tart sweetness of cranberry. The buttery, flaky crust holds luscious filling made of brown sugar, eggs and vanilla, with bursts of juicy cranberry adding a refreshing contrast to the caramellike richness of the pecan. Perfect for the holiday season or any special occasion, this pie offers a delicious blend of texture and flavor, making it an impressive and festive dessert sure to become a family favorite. Ingredients list of 10 items one unbaked 9-inch pie crust 1 cup fresh or frozen cranberries 1-1/2 cups pecan halves 3 large eggs 1 cup light corn syrup 1/2 cup brown sugar, packed 1/4 cup unsalted butter, melted 1 tsp vanilla extract 1/4 tsp ground cinnamon (optional) Pinch of salt list end Instructions list of 5 items 1. Preheat the oven Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired. 2. Prepare filling In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, cinnamon and salt until well-combined. 3. Assemble the pie Spread the cranberry evenly over the bottom of the pie crust, followed by the pecan halves. Pour the sugar-egg mixture over the top, making sure the pecan and cranberry is well-distributed. 4. Bake Place the pie in the preheated oven, and bake for 50 to 60 minutes or until filling is set, and the top is golden brown. The center should be slightly firm when tapped gently. 5. Cool Allow the pie to cool completely before slicing, which will help the filling set properly. list end This pecan cranberry pie is a perfect combination of sweet and tart, with nutty crunch and a festive flair, making it a wonderful dessert for any holiday gathering!

Pork fried rice is a classic and comforting dish that brings together savory pork, tender rice and a mix of colorful vegetables, all stir-fried to perfection with aromatic seasonings. This delicious and versatile recipe is perfect for a quick weeknight meal or satisfying lunch, making use of leftover rice and ingredients you likely already have in your pantry. The combination of soy sauce, garlic and sesame oil creates a rich and flavorful base, while the fresh vegetables add delightful crunch. Easy to prepare and sure to please, pork fried rice is a go-to dish everyone will love. INGREDIENTS list of 14 items 2 cups cooked rice (preferably chilled or day-old) 1/2 lb pork tenderloin or pork chops, diced 2 tablespoons soy sauce, divided 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 teaspoon sesame oil 3 tablespoons vegetable oil, divided 3 cloves garlic, minced 1 small onion, finely chopped 1 cup frozen peas and carrots, thawed 2 eggs, lightly beaten 3 green onions, sliced Salt and pepper to taste Fresh cilantro or parsley for garnish (optional) list end INSTRUCTIONS list of 7 items 1. Prepare the Pork list of 1 items nesting level 1 In a small bowl, marinate the diced pork with 1 tablespoon of soy sauce for about 10 minutes. list end nesting level 1 2. Cook the Pork list of 1 items nesting level 1 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork, and cook for 3 to 4 minutes or until browned and cooked through. Remove from the skillet, and set aside. list end nesting level 1 3. Scramble the Eggs list of 1 items nesting level 1 In the same skillet, add another tablespoon of vegetable oil. Pour in the beaten eggs, and scramble until fully cooked. Remove from the skillet, and set aside with the cooked pork. list end nesting level 1 4. Saute the Vegetables list of 2 items nesting level 1 Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and chopped onion, and saute for about 2 minutes until the onion is translucent and fragrant. Add the thawed peas and carrots to the skillet, stirring to combine. list end nesting level 1 5. Add the Rice and Sauce list of 1 items nesting level 1 Add the cooked rice to the skillet, breaking up any clumps. Stir in the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce and sesame oil. Mix well to ensure the rice is evenly coated with sauce. list end nesting level 1 6. Combine Everything list of 1 items nesting level 1 Return the cooked pork and scrambled eggs to the skillet. Add the sliced green onion, and stir everything together until well-combined and heated through. Season with salt and pepper to taste. list end nesting level 1 7. Serve list of 1 items nesting level 1 Garnish with fresh cilantro or parsley if desired. Serve the pork fried rice hot. list end nesting level 1 list end Enjoy this flavorful and easy pork fried rice as a delicious, quick meal that’s perfect for any time of the day, offering a delightful mix of savory pork, tender rice and fresh vegetables in every bite.

Chocolate cherry cake is a decadent dessert that beautifully marries the rich flavor of chocolate and the sweet-tart taste of cherries. This luscious cake features moist chocolate layers infused with cherry goodness, creating a delightful balance of flavor in every bite. Topped with silky chocolate frosting and adorned with fresh cherries, this cake is perfect for special occasions, celebrations or just as a treat to satisfy your sweet tooth. Whether served at a birthday party or as a delicious end to family dinner, chocolate cherry cake is sure to impress with its vibrant colors and irresistible taste! INGREDIENTS For the Cake list of 12 items 1-3/4 cups all-purpose flour 1-3/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 1 cup cherry pie filling (plus more for decoration) list end For Chocolate Frosting list of 5 items 1 cup unsalted butter, softened 3-1/2 cups powdered sugar 1/2 cup unsweetened cocoa powder 1/4 cup heavy cream or milk 1 teaspoon vanilla extract list end For Garnish list of 2 items Fresh cherries (optional) Chocolate shavings (optional) list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. Make the cake batter In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the eggs, milk, vegetable oil and vanilla extract, and mix until smooth. Gradually stir in the boiling water until the batter is well-combined. Gently fold in the cherry pie filling. 3. Bake the Cakes Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. 4. Prepare chocolate frosting In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Pour in the heavy cream and vanilla extract, then beat until the frosting is light and fluffy. 5. Assemble the Cake Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of chocolate frosting on top, then place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. 6. Garnish Decorate the cake with additional cherry pie filling, fresh cherries, or chocolate shavings as desired. 7. Serve Slice and serve this indulgent Chocolate Cherry Cake at room temperature. Enjoy the delightful combination of flavors! list end This chocolate cherry cake is a show stopper that brings together rich chocolate and juicy cherry, making it a truly special dessert for any occasion. Enjoy every bite of this deliciously decadent treat!

This ginger shortbread is a delightful twist on the classic, buttery treat, perfect for those who enjoy a little warmth and spice in their cookies. The combination of ginger, both ground and crystallized, adds unique depth, making it an excellent pairing with a cup of tea or coffee. The texture is rich and crumbly, as you would expect from traditional shortbread, but with the added zing from ginger, it becomes an unforgettable treat. Perfect for the holiday season or any time you want a cozy, spiced dessert. INGREDIENTS list of 7 items 1 cup (2 sticks) unsalted butter, softened 1/2 cup powdered sugar 2 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons ground ginger 1/4 cup finely chopped crystallized ginger 1 teaspoon vanilla extract list end INSTRUCTIONS list of 7 items 1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper. 2. Cream the butter and sugar In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. 3. Add dry ingredients Stir in the vanilla extract. In a separate bowl, whisk together the flour, salt and ground ginger. Gradually add the dry ingredients to the butter mixture, mixing until dough forms. 4. Mix in crystallized ginger Fold in the finely chopped crystallized ginger until evenly distributed. 5. Shape the dough On a lightly floured surface, roll out the dough to about 1/2 inch thickness. Cut in shapes using a cookie cutter, or just slice in squares with a knife. 6. Bake Place the shortbread on the prepared baking sheet, and bake for 18 to 20 minutes or until the edges are just starting to turn golden. 7. Cool Remove from the oven, and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. list end Enjoy these ginger-infused shortbread cookies with your favorite hot beverage, or pack them as lovely gifts!

Green bean and mushroom casserole is a classic comfort dish, perfect for holiday dinner or family gatherings. Combining tender green beans with earthy mushrooms in creamy, flavorful sauce, this casserole is topped with crispy fried onion for the perfect, crunchy finish. The savory mushroom sauce and tender green beans create a satisfying balance of texture and flavor, making it an irresistible side dish for any occasion. Whether you’re serving it at Thanksgiving or as a comforting weeknight side, this casserole is sure to be a hit at the table. INGREDIENTS list of 10 items 1 lb fresh green beans, trimmed and halved 1 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, minced 8 oz mushrooms, sliced (cremini or button mushrooms work well) 1 can (10.5 oz) cream of mushroom soup 1/2 cup milk 1 tsp soy sauce Salt and pepper to taste 1 cup crispy fried onions (store-bought or homemade) list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. 2. Cook the Green Beans Bring a large pot of salted water to a boil. Add the green beans, and cook for 4 to 5 minutes until just tender but still crisp. Drain, and set aside. 3. Saute the Vegetables In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3 to 4 minutes until soft. Stir in the garlic and mushrooms, cooking for another 5 to 6 minutes until the mushrooms are tender, and any liquid has evaporated. 4. Make sauce Stir the cream of mushroom soup, milk, soy sauce salt, and pepper in the skillet with the mushrooms. Simmer for a few minutes until sauce is smooth and well-combined. 5. Assemble the casserole In the prepared baking dish, combine the green beans and mushroom sauce, mixing until the beans are evenly coated. Sprinkle the crispy fried onion on top. 6. Bake Bake the casserole for 25 to 30 minutes or until sauce is bubbly, and the top is golden brown. 7. Serve Let the casserole cool for a few minutes before serving. It’s a perfect side dish to accompany roasted meat or a festive holiday meal. list end Enjoy this green bean and mushroom casserole as delicious, classic comfort food that adds both flavor and texture to any meal!

Chicken Parmesan burgers are delightful twists on the classic Italian dish, offering all the rich flavor of chicken parmesan in handheld form. These juicy chicken patties are seasoned with Italian herbs, topped with marinara sauce, melted mozzarella and Parmesan cheese and served on a toasted bun. Perfect for a quick weeknight dinner or casual get-together, these burgers combine the comfort of a traditional favorite with the ease and fun of a sandwich. Serve with a side of garlic fries or fresh salad for a meal sure to satisfy. INGREDIENTS: list of 15 items 1 lb ground chicken 1/4 cup breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup finely chopped fresh parsley or 1 tablespoon dried parsley 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup marinara sauce 4 slices mozzarella cheese 4 hamburger buns 1 tablespoon olive oil Extra marinara sauce (for serving) Fresh basil leaves (optional, for garnish) Parmesan cheese list end INSTRUCTIONS list of 6 items 1. Prepare the Chicken Patties list of 2 items nesting level 1 In a large bowl, combine the ground chicken, bread crumbs, grated Parmesan cheese, parsley, garlic powder, onion powder, dried oregano, salt and black pepper. Mix until well combined, then form the mixture into 4 equal-sized patties. list end nesting level 1 2. Cook the Patties list of 2 items nesting level 1 Heat the olive oil in a large skillet or grill pan over medium heat. Add the chicken patties and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C) and the patties are golden brown. list end nesting level 1 3. Add the Cheese list of 2 items nesting level 1 In the last minute of cooking, spoon about 1 tablespoon of marinara sauce over each patty and top with a slice of mozzarella cheese. Cover the skillet with a lid to melt the cheese, about 1-2 minutes. list end nesting level 1 4. Toast the Buns list of 1 items nesting level 1 While the patties are cooking, lightly toast the hamburger buns on a separate skillet or in a toaster. list end nesting level 1 5. Assemble the Burgers list of 3 items nesting level 1 Place the cooked chicken patties on the bottom halves of the toasted buns. Add extra marinara sauce on top if desired, and garnish with fresh basil leaves. Place the top halves of the buns on the burgers. list end nesting level 1 6. Serve list of 1 items nesting level 1 Serve the Chicken Parmesan Burgers hot with your favorite side dish. list end nesting level 1 list end Enjoy your chicken Parmesan burgers, delicious and satisfying fusions of Italian flavor and American comfort food!

This one-dish chicken-rice bake is the perfect comfort food for busy weeknights you need a wholesome, satisfying meal with minimal effort. The dish features tender, juicy chicken breast nestled on a bed of perfectly seasoned rice that cooks up fluffy and flavorful as it absorbs all the rich, savory juice. The combination of aromatic spices, broth and a touch of butter creates deeply comforting flavor the whole family will love. With everything cooking together in one dish, cleanup is a breeze, making this recipe a go-to for hectic days. INGREDIENTS list of 12 items 4 boneless, skinless chicken breasts 1 cup long-grain white rice, uncooked 2-1/2 cups chicken broth 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup) 1 packet onion soup mix 1 small onion, finely chopped 2 cloves garlic, minced 1 tsp dried thyme 1 tsp paprika Salt and pepper to taste 2 tbsp butter, cut into small pieces Fresh parsley, chopped, for garnish (optional) list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 350°F (175°C). 2. Prepare the Dish In a 9 x 13 baking dish, spread the uncooked rice out evenly. 3. Mix the Liquid Ingredients In a medium bowl, whisk together the chicken broth, cream of mushroom soup and onion soup mix until well-combined. Stir in the chopped onion, minced garlic, thyme, paprika, salt and pepper. 4. Add the Chicken Place the chicken breast on top of the rice in the baking dish. Pour the broth mixture over the chicken and rice, making sure the rice is covered with liquid evenly. 5. Add Butter Dot the top of the chicken and rice with small pieces of butter. 6. Bake Cover the dish tightly with aluminum foil, and bake in the preheated oven for 45 to 50 minutes. Remove the foil, and bake for an additional 10 to 15 minutes or until the chicken is cooked through (reaches an internal temperature of 165°F), and the rice is tender. 7. Garnish, and Serve Remove from the oven, and let it sit for 5 minutes before serving. Garnish with chopped, fresh parsley if desired. list end Enjoy your delicious, comforting one-dish chicken-rice bake!

This homemade sweet and sour sauce is a perfect balance of tangy and sweet, making it ideal for drizzling over stir-fried vegetables, chicken or pork. With its vibrant, red color and silky texture, it brings a delicious zing to your favorite Asian-inspired dishes. Whether you’re using it as dip for egg rolls or glaze for grilled meat, this sauce is incredibly versatile and easy to make. It’s the ultimate addition to any meal you want to pack in bold, flavorful notes with minimal effort. INGREDIENTS: list of 9 items ? 1/2 cup white vinegar ? 1/2 cup ketchup ? 1/2 cup pineapple juice ? 1/3 cup brown sugar ? 1 tablespoon soy sauce ? 1 tablespoon cornstarch ? 1 tablespoon water ? 1/4 teaspoon garlic powder ? 1/4 teaspoon ground ginger list end INSTRUCTIONS: list of 6 items 1. In a medium saucepan, combine the vinegar, ketchup, pineapple juice, brown sugar, soy sauce, garlic powder, and ground ginger. Whisk together until smooth. 2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. 3. In a small bowl, mix the cornstarch with the water to create a slurry. 4. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly to avoid lumps. 5. Continue to cook the sauce for another 2-3 minutes, or until it thickens to your desired consistency. 6. Remove from heat and let cool slightly before serving. list end Enjoy this sauce with your favorite Asian dishes, or store in an airtight container in the refrigerator for up to a week.

Layered tortilla pie is a delightful, hearty dish that brings together the vibrant flavor of Mexican cuisine in a single, satisfying pie. This dish features layers of seasoned ground meat, savory beans, fresh vegetables, melted cheese and soft tortillas all baked to perfection. It’s perfect for family dinners, potlucks or any occasion you want to impress with minimal effort. The beauty of this recipe is its versatility; you can easily adjust the ingredients to suit your preferences, making it a favorite in many households. Whether you’re a fan of spicy food or prefer something milder, this layered tortilla pie can be customized to fit your taste! INGREDIENTS: list of 12 items 1 lb (450g) ground beef or turkey 1 small onion, diced 2 cloves garlic, minced 1 packet taco seasoning 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) corn, drained 1 can (14.5 oz) diced tomatoes with green chilies, drained 6 large flour tortillas 2 cups shredded cheddar or Mexican blend cheese 1 cup salsa 1/2 cup sour cream (optional) 1/4 cup chopped cilantro (optional) list end INSTRUCTIONS: list of 9 items 1. Preheat the Oven Preheat your oven to 375°F (190°C). 2. Cook the Meat In a large skillet over medium heat, cook the ground beef or turkey until brown, breaking it up with a spoon as it cooks. Drain any excess fat. 3. Add Onion and Garlic Add the diced onion and minced garlic to the skillet, and saute for about 2 to 3 minutes until softened. 4. Season the Meat Add the taco seasoning to the skillet, along with 1/4 cup water. Stir well to coat the meat evenly, and cook for another 2 minutes. 5. Mix in Beans and Vegetables Add the black beans, corn and diced tomato with green chili to the skillet. Stir to combine, and cook for an additional 5 minutes, allowing the flavors to meld. 6. Assemble the Pie In a greased 9-inch pie dish, place one tortilla at the bottom. Spread a layer of the meat and bean mixture over the tortilla, then sprinkle with some shredded cheese. Repeat the layers (tortilla, meat mixture, cheese) until all ingredients are used, finishing with a tortilla on top. 7. Top with Salsa and Cheese Spread the salsa evenly over the top tortilla, and sprinkle with the remaining cheese. 8. Bake Cover the pie loosely with aluminum foil, and bake in the preheated oven for 20 minutes. Remove the foil, and bake for an additional 10 minutes or until the cheese is bubbly and golden. 9. Garnish, and Serve Let the pie cool for a few minutes before slicing. Garnish with a dollop of sour cream and chopped cilantro, if desired. Serve hot, and enjoy! list end Feel free to add other toppings, like sliced avocado, jalapeno or diced green onion, for an extra burst of flavor!

Chicken-loaded baked potato casserole is a comforting and hearty dish that combines the rich flavor of baked potato with tender chicken and all your favorite toppings. This casserole is perfect for busy weeknights or family gatherings, offering a satisfying meal in one dish. With layers of creamy potato, seasoned chicken and a generous blend of cheese, bacon and green onion, every bite is a delicious explosion of flavor. It’s an excellent way to use up leftover chicken and makes for great leftovers, too. This casserole is not only easy to prepare but also customizable - feel free to add your favorite ingredients or adjust the toppings to suit your taste. INGREDIENTS list of 12 items 4 cups diced cooked potatoes (about 4 medium potatoes) 2 cups cooked chicken, shredded or diced 1 cup sour cream 1 cup shredded cheddar cheese (plus extra for topping) 1 cup cooked bacon, crumbled 1/2 cup green onions, chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika Salt and pepper to taste 1/2 cup milk (optional, for creaminess) Optional toppings: additional green onions, sour cream, or more cheese list end INSTRUCTIONS list of 6 items 1. Preheat the Oven Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. 2. Prepare the Mixture In a large mixing bowl, combine the diced potato, cooked chicken, sour cream, 1 cup cheddar cheese, crumbled bacon, green onion, garlic powder, onion powder, paprika, salt and pepper. If you prefer a more creamy consistency, stir in the milk. 3. Assemble the Casserole Pour the mixture in the prepared baking dish, spreading it out evenly. Top with additional shredded cheese for a melty finish. 4. Bake Cover the casserole with aluminum foil, and bake in the preheated oven for 25 to 30 minutes. Then, remove the foil, and bake for an additional 10 to 15 minutes or until the cheese is bubbly and golden. 5. Serve Once done, remove the casserole from the oven, and let it cool for a few minutes. Serve hot, garnished with extra green onion or a dollop of sour cream, if desired. 6. Enjoy This chicken-loaded baked potato casserole is a filling and flavorful dish sure to become a family favorite. Enjoy every cheesy, savory bite! list end

Amish Potato Salad Yield: 4 servings Prep Time:30 minutes Cook Time:25 minutes Chill Time:1 hour Total Time:1 hour 55 minutes Sweet and creamy Amish Potato Salad is similar to Walmart’s Amish Potato Salad with a tangy dressing made of mayonnaise, mustard, vinegar, sugar, and smoked paprika. Ingredients 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (roughly 4-5 potatoes) 1/2 cup mayonnaise* 2 tablespoons yellow mustard 2 tablespoons white distilled vinegar 2 tablespoons sugar 1/2 teaspoon smoked paprika plus more for dusting 1/2 teaspoon salt (preferably kosher) 2 hard boiled eggs, chopped 1 carrot, peeled and grated 1 rib celery, chopped 1/4 cup diced white or yellow onion Instructions Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil. Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes. In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt. Add the potatoes, carrots, eggs, celery, and onion. Mix everything together until coated with the dressing. Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop). Store in the refrigerator for up to 5 days. Notes I highly recommend using real mayonnaise, but if you prefer the taste of Miracle Whip, you can use that instead. Please note Miracle Whip is a bit sweeter than mayo, so you may need to taste and adjust the sugar. Source: Simply Stacie ~~~~~ Rhonda in MO

Homemade BBQ Sauce Get ready to level up your grilling game with the absolute best homemade BBQ sauce! This tangy, sweet, and smoky goodness is super easy to whip up with simple ingredients, and it's way more delicious than anything you can buy at the store. Slather it on chicken, steak, ribs, or whatever you're grilling, and get ready for a flavor explosion that will have everyone begging for more! CoursePantry CuisineAmerican Keywordbbq sauce Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s8 Calories108kcal AuthorStacie Vaughan Equipment Saucepan Measuring cups Wooden spoon Ingredients 1 cup ketchup ? cup brown sugar ? cup apple cider vinegar 2 tbsp molasses 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp smoked paprika 1 tsp garlic powder 1 tsp onion powder ? tsp salt ? tsp cayenne pepper ? tsp pepper ? tsp liquid smoke optional Instructions In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, cayenne pepper and black pepper. Stir well. Place the saucepan over medium heat and bring the mixture to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally to prevent sticking or burning. Cover with a lid if the sauce is splattering too much. Taste the sauce and adjust the seasoning according to your taste preferences. If you want a more intense smoky flavor, you can add the liquid smoke at this point. Continue to cook on low for 5 more minute, stirring occasionally. Remove the saucepan from the heat and cool completely. Once cooled, serve or transfer to a jar or airtight container. Notes Makes 1 cup of BBQ sauce.Nutrition Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 501mg | Potassium: 247mg | Fiber: 1g | Sugar: 24g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg Source: Simply Stacie ~~~~~ Rhonda in MO

Grilled Flank Steak Grilled to perfection, this marinated flank steak is the epitome of a delicious dinner. Its tender and juicy texture, combined with its melt-in-your-mouth flavor, make it the best ever, delivering a quick and flavorful meal that will leave you craving for more. CourseMain Dishes CuisineAmerican Keywordflank steak, steak Prep Time5minutes minutes Cook Time7minutes minutes Chill Time2hours hours Total Time2hours hours 12minutes minutes 开云体育s5 Calories332kcal AuthorStacie Vaughan Equipment Ziptop bags Tongs Garlic press Ingredients 1-2 lb flank steak 15 oz Italian dressing about 2 cups 4 cloves garlic minced Instructions Add the steak, Italian dressing and garlic to a large zip-top bag. Place the bag in the refrigerator to marinate for at least 2 hours and up to 24 hours. Preheat the grill to 400℉. Place the steak on the grill and cook for 4 minutes. Flip over to the other side and continue cooking for 3 to 5 minutes or until the steak reaches an internal temperature of 135℉. Remove the steak from the grill and allow the steak to rest for 5 minutes. Slice the steak against the grain and serve. Nutrition Calories: 332kcal | Carbohydrates: 11g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 893mg | Potassium: 390mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg Source: Simply Stacie ~~~~~ Rhonda in MO

Grilled Herb Chicken Change up your barbecue chicken game this season! This homemade marinade combines balsamic vinegar, garlic, green onions, tomatoes, thyme, tarragon, basil, and a pinch of cayenne pepper. CourseMain Dishes CuisineAmerican KeywordGrilled Herb Chicken Prep Time15minutes minutes Cook Time15minutes minutes Total Time30minutes minutes 开云体育s6 Calories381kcal AuthorStacie Vaughan Equipment Grill Whisk Garlic press Ingredients 6 boneless skinless chicken breasts ? cup balsamic vinegar 4 green onions chopped 6 cloves garlic minced 1 tomato chopped pinch cayenne pepper pinch salt 1 tsp fresh thyme chopped 1 tsp fresh tarragon chopped 1 tbsp fresh basil chopped ? cup extra virgin olive oil pinch sugar Instructions Place chicken breasts in a single layer in a large dish. Set aside. In a large bowl, mix together balsamic vinegar, green onions, garlic, tomato, cayenne pepper, thyme, tarragon, salt and basil. Whisk in olive oil. Remove ? cup of the marinade and pour over chicken breasts. Marinate for one hour on counter or overnight in the fridge. Reserve remaining marinade. Grill chicken breasts on the barbecue on medium high or on an indoor grill, about 5 minutes or so per side (or until cooked). Meanwhile, place the reserved marinade in a small pot on the stove and add sugar. Bring to a boil. Boil for about 2 to 3 minutes. Transfer marinade to a food processor or blender and puree. Serve sauce drizzled over chicken breasts. Nutrition 开云体育: 1g | Calories: 381kcal | Carbohydrates: 5g | Protein: 38g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 102mg | Sodium: 118mg | Fiber: 1g | Sugar: 3g Source: Simply Stacie ~~~~~ Rhonda in MO

Smoked Baby Back Ribs Tender ribs that are smoked to perfection! We baste these in a bourbon bbq sauce for loads of flavor. CourseMain Course CuisineAmerican Prep Time15minutes minutes Cook Time4hours hours 30minutes minutes Marinade1day day Total Time1day day 4hours hours 45minutes minutes 开云体育s4 Calories773kcal AuthorKarly Campbell Equipment Smoker Ingredients 2 racks baby back ribs 2 tablespoons salt 4 teaspoons ground black pepper 4 teaspoons garlic powder 1 cup Bourbon BBQ Sauce Instructions Combine the salt, pepper, and garlic powder and sprinkle liberally over both sides of the ribs. For the best flavor, allow ribs to marinate in the fridge overnight. This step is not necessary, but does make for more flavorful ribs. Fill the water pot in the smoker with water and stock the smoker with wood. We prefer cherry wood for ribs, but use whatever type you prefer. Bring smoker to 250 degrees. Smoke the ribs for about 3 hours or until they reach an internal temperature of 175 degrees. Make sure to check the water level and wood every 45-60 minutes. Remove the ribs and place them on a large sheet of butcher paper or aluminum foil. Brush both sides liberally with the bourbon BBQ sauce and wrap tightly in the paper. Return the wrapped ribs to the smoker and continue to cook for one hour or until the ribs are around 190 degrees. Unwrap and apply more BBQ sauce to the ribs. Continue cooking, unwrapped, until the ribs reach 195-203 degrees, about 30 more minutes. Carefully remove the ribs from the smoker and let rest for 15 minutes before serving. Notes This recipe is easily increased. Make as many racks of ribs as you need and increase the seasoning accordingly. We count on one rack of baby back ribs serving 2 people. The times are just an estimate. Depending on the temperature and wind outside, you may need more or less cook time. Keep an eye on the temperature of the meat for the most accuracy. Nutrition Calories: 773kcal | Carbohydrates: 33g | Protein: 55g | Fat: 47g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 4471mg | Potassium: 929mg | Fiber: 1g | Sugar: 24g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 3mg Source: Buns in My Oven ~~~~~ Rhonda in MO