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Garlic Pepper Chicken Wings

Garlic Pepper Chicken Wings

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Preheat oven to 425 degrees

  • 3 lbs chicken party wings
  • 1 egg
  • 1/4 cup milk
  • 1 1/2 cup all purpose flour
  • 1 teaspoon seasoning salt
  • 1/4 cup canola oil
  • 3 tablespoons olive oil
  • 1 tablespoon distilled vinegar
  • 4 cloves garlic, minced
  • 2 teaspoons fresh cracked black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
0/5 (0 Votes)

Puerto Rican Style Corned Beef

Puerto Rican Style Corned Beef

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In a 10 inch skillet that has a lid, heat olive oil

  • 1 1 1 serving (2 oz) Corned Beef
  • 4 4 4 tbsp Extra Virgin Olive Oil
  • 1 1 1 Green Pepper, chopped
  • 1/4 1/4 1/4 cup Onions, raw, chopped
  • 1-2 1-2 1-2 cloves Garlic, depending on size
  • 1/4 1/4 1/4 cup Tomato sauce
  • 1 1 1 Tbs. Sofrito, Can be store bought or made at home
  • 1 1 1 serving Sazón Goya (Sazón with Azafrán)
  • 1 1 1 tsp. Goya Adobo (All Purpose Seasoning)
  • 1 1 1 tsp. Beef bouillon Powder
  • 3 3 3 medium Yukon Gold Potato, diced in small cubes
  • 1 1 1 dash black Pepper
  • 1/4 1/4 1/4 c. water
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Vegetarian Black Bean Enchiladas

Vegetarian Black Bean Enchiladas

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Heat oven to 425°F. Add black bean soup to small saucepan over medium-high heat; bring soup to boil

  • 2 2 2 cans (15 oz. each) Black Bean Soup
  • 2 2 2 cans (10 oz. each)  red enchilada sauce
  • 16 16 to Corn Tortillas, heated according to package directions
  • 2 2 4-cheese cups shredded Mexican 4-cheese blend, divided
  • 3 3 3 scallions, thinly sliced, divided
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Shredded Chicken Tacos

Shredded Chicken Tacos

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In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar

  • 2 cans 2 cans (8 oz. each) Tomato Sauce
  • 2 tsp. 2 tsp. White Vinegar
  • 2 tsp. 2 tsp. Minced Garlic
  • 3 1/2 tsp. 3 1/2 tsp. ancho chili powder
  • 1 tsp. 1 tsp. Ground Cumin
  • 2 tsp. 2 tsp. Ground Oregano
  • 1/2 tsp. 1/2 tsp. sugar
  • Adobo All-Purpose Seasoning with Pepper, to taste
  • 2 tbsp. 2 tbsp. Extra Virgin Olive Oil
  • 2 lbs. 2 lbs. bone-in, skin-on chicken breasts
  • 12 12 Corn Tortillas, heated according to package instructions
  • Chopped Avocados (optional)
  • Coarsely chopped fresh cilantro (optional)
  • Shredded lettuce (optional)
  • Lime wedges (optional)
  • Finely chopped white onions (optional)
  • Chopped tomatoes (optional)
  • Hot Sauce (optional)
0/5 (0 Votes)

Instant Pot Mac n Cheese

Instant Pot Mac n Cheese

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Inside the instant pot, place the macaroni, water, salt and butter

  • 1 box (16 ounce of elbow macaroni)
  • 1 cup of heavy whipping cream (1 can of evaporated milk (12 ounce) would work or even whole milk) I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time)
  • 3 Tb of butter
  • 2 tsp salt
  • 2 cups of shredded cheddar cheese
  • 4 cups of water
0/5 (0 Votes)

Lighter Chicken and Dumplings

Lighter Chicken and Dumplings

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Stew: Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper

  • Dumplings:
  • 2 1/2 2 1/2 1/2 lbs. bone-in chicken thighs, trimmed
  • 2 1/2 2 1/2 1/2 lbs. bone-in chicken thighs, trimmed
  • 2 1/2 2 1/2 1/2 lbs. bone-in chicken thighs, trimmed
  • Salt and pepper
  • Salt and pepper
  • Salt and pepper
  • 2 2 2 tsp. vegetable oil
  • 2 2 2 tsp. vegetable oil
  • 2 2 2 tsp. vegetable oil
  • 2 2 2 small onions, chopped fine
  • 2 2 2 small onions, chopped fine
  • 2 2 2 small onions, chopped fine
  • 2 2 3/4‑inch carrots, peeled and cut into 3/4‑inch pieces
  • 2 2 3/4‑inch carrots, peeled and cut into 3/4‑inch pieces
  • 2 2 3/4‑inch carrots, peeled and cut into 3/4‑inch pieces
  • 1 1 1 celery rib, chopped fine
  • 1 1 1 celery rib, chopped fine
  • 1 1 1 celery rib, chopped fine
  • 1/4 1/4 1/4 cup dry sherry
  • 1/4 1/4 1/4 cup dry sherry
  • 1/4 1/4 1/4 cup dry sherry
  • 6 6 6 cups low-sodium chicken broth
  • 6 6 6 cups low-sodium chicken broth
  • 6 6 6 cups low-sodium chicken broth
  • 1 1 1 tsp. minced fresh thyme
  • 1 1 1 tsp. minced fresh thyme
  • 1 1 1 tsp. minced fresh thyme
  • 1 1 1 lb. chicken wings
  • 1 1 1 lb. chicken wings
  • 1 1 1 lb. chicken wings
  • 1/4 1/4 1/4 cup chopped fresh parsley
  • 1/4 1/4 1/4 cup chopped fresh parsley
  • 1/4 1/4 1/4 cup chopped fresh parsley
  • Dumplings:
  • Dumplings:
  • 2 2 2 cups (10 oz.) all-purpose flour
  • 2 2 2 cups (10 oz.) all-purpose flour
  • 2 2 2 cups (10 oz.) all-purpose flour
  • 1 1 1 tsp. sugar
  • 1 1 1 tsp. sugar
  • 1 1 1 tsp. sugar
  • 1 1 1 tsp. salt
  • 1 1 1 tsp. salt
  • 1 1 1 tsp. salt
  • 1/2 1/2 1/2 tsp. baking soda
  • 1/2 1/2 1/2 tsp. baking soda
  • 1/2 1/2 1/2 tsp. baking soda
  • 3/4 3/4 3/4 cup buttermilk, chilled
  • 3/4 3/4 3/4 cup buttermilk, chilled
  • 3/4 3/4 3/4 cup buttermilk, chilled
  • 4 4 4 tbsp. unsalted butter, melted and hot
  • 4 4 4 tbsp. unsalted butter, melted and hot
  • 4 4 4 tbsp. unsalted butter, melted and hot
  • 1 1 1 large egg white
  • 1 1 1 large egg white
  • 1 1 1 large egg white
0/5 (0 Votes)

Old-Fashioned Beef Pot Roast

Old-Fashioned Beef Pot Roast

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At major fat seam, pull apart beef chuck-eye roast to create 2 smaller roasts, and cut away all large knobs of fat ...

  • 3 1⁄2-4 lbs boneless beef chuck roast, pulled apart at natural seams and trimmed of excess fat (eye roast)
  • 1 tablespoon kosher salt (if using table salt, use just 1 1/2 teaspoons)
  • black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 onions, halved and sliced thin
  • 1 large carrot, peeled and chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 1 ⁄2 cup dry red wine
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 -2 cup beef broth (to bring gravy liquid to 3 cups)
  • 1 ⁄4 cup dry red wine
  • 1 ⁄4 teaspoon fresh thyme, chopped
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • ROOT VEGETABLE VARIATION
  • 1 lb carrot, peeled and cut into 2-inch pieces
  • 1 lb parsnip, peeled and cut into 2-inch pieces
  • 1 1⁄2 lbs russet potatoes, peeled and halved lengthwise, each half quartered
0/5 (0 Votes)

Jill’s Famous Cilantro Lime Coleslaw

Jill’s Famous Cilantro Lime Coleslaw

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Chop all the vegetables. Dressing: Squeeze limes into a bowl

  • 1/2 1/2 1/2 head of cabbage
  • 1/2 1/2 1/2 head of cabbage
  • 1/2 1/2 1/2 head of cabbage
  • 1/4 1/4 1/4 head of red cabbage
  • 1/4 1/4 1/4 head of red cabbage
  • 1/4 1/4 1/4 head of red cabbage
  • 2-3 2-3 2-3 Tomatoes
  • 2-3 2-3 2-3 Tomatoes
  • 2-3 2-3 2-3 Tomatoes
  • 1 1 1 bunch of Green onions
  • 1 1 1 bunch of Green onions
  • 1 1 1 bunch of Green onions
  • 1 1 1 bushel Cilantro
  • 1 1 1 bushel Cilantro
  • 1 1 1 bushel Cilantro
  • 2-3 2-3 2-3 fresh limes
  • 2-3 2-3 2-3 fresh limes
  • 2-3 2-3 2-3 fresh limes
  • 3/4 3/4 3/4 Cup mayonnaise
  • 3/4 3/4 3/4 Cup mayonnaise
  • 3/4 3/4 3/4 Cup mayonnaise
  • 1/2 1/2 1/2 Cup sugar
  • 1/2 1/2 1/2 Cup sugar
  • 1/2 1/2 1/2 Cup sugar
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon salt
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Sweet and Sour Pork with Pineapple–Gulaorou

Sweet and Sour Pork with Pineapple–Gulaorou

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Chinese sweet and sour pork with pineapple is a featured dish from Chinese Cantonese cuisine

  • Marinate:
  • 1/2 lb. boneless pork meat
  • 1 canned pineapple ring or half of a fresh pineapple
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 3 cups of Oil for deep frying
  • 1 small bowl of cornstarch (for deep frying)
  • 1 egg
  • 1 root ginger, finely chopped
  • 1 spring onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1 root ginger
  • 1 spring onion white
  • 1 tablespoon boiling hot water
  • Sweet and Sour Sauce:
  • 2 tablespoons tomato ketchup
  • 1 teaspoon sugar
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 2 teaspoons cooking wine
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Cool and Creamy Macaroni Salad

Cool and Creamy Macaroni Salad

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Bring 4 quarts of water to a boil in large pot

  • Table salt
  • 1 1 1 lb elbow macaroni
  • 1 1 1 ⁄2 small red onion, minced
  • 1 1 1 celery rib, minced
  • 1 1 1 ⁄4 cup fresh parsley leaves, minced
  • 2 2 2 tablespoons lemon juice
  • 1 1 1 tablespoon Dijon mustard
  • 1 1 1 ⁄8 teaspoon garlic powder
  • 1 1 1 pinch cayenne pepper
  • 1 1 1⁄2 1⁄2 cups mayonnaise
  • ground black pepper
0/5 (0 Votes)