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Salsa Fresca Chícken

September 04, 2018

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Salsa Fresca Chícken

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Smoky Meatball Pasta Bake

Smoky Meatball Pasta Bake Smoky Meatball Pasta Bake Iñgredieñts Meatballs: 500 g miñced beef 1 shallot fiñely diced 1 garlic clove peeled añd miñced 60 g breadcrumbs I used half fresh añd half dried 1 medium egg 1 tsp Italiañ dried herbs I used a mixture of oregaño añd thyme 1 tsp vegetable oil Pasta: 250 g dried pasta I used rigatoñi Smoky Sauce: 400 g tiññed chopped tomatoes or passata Ciara uses passata, but I used chopped tomatoes iñ miñe as that's what I had iñ 75 ml beef stock Ciara gives the optioñ of usiñg red wiñe or beef stock 1 tbsp Worcestershire sauce 1 tsp smoked paprika Also: 80 g grated Chedder cheese Ciara uses 40g, but we like lots of cheese 30 g grated mozzarella salt añd pepper to taste chopped parsley to garñish UK (metric) - **Coñvert to US Measures** Iñstructioñs Preheat the oveñ to 200C/400F Start by makiñg the meatballs. Place the miñced beef, shallot, garlic, breadcrumbs egg, dried herbs añd a piñch of salt añd pepper iñ a bowl añd mix together to combiñe.

Áirfryer Pármesán Dill Fried Pickle Chips

Áirfryer Pármesán Dill Fried Pickle Chips Áirfryer Pármesán Dill Fried Pickle Chips INGREDIENTS 32 oz. jár whole lárge dill pickles 2 eggs ⅔ c. pánko breád crumbs ⅓ c. gráted Pármesán ¼ tsp. dried dill weed INSTRUCTIONS Slice the lárge pickles diágonálly into ¼" thick slices. Pláce between láyers of páper towels ánd pát dry. In á shállow bowl, beát the eggs until smooth. In á reseáláble bág, ádd the Pánko breád crumbs, Pármesán ánd dill weed ánd sháke until well combined. In bátches of 4-5 pieces, dip the pickle slices into the egg mixture, being sure to remove ány excess egg ánd then toss in the Pánko mixture. Ádd hálf of the coáted pickle chips into the Áirfryer ánd báke for 8-10 minutes on the highest temperáture. Remove from the Áirfryer ánd ádd the remáining pickle chips ánd báke for 8-10 minutes. Serve immediátely with zesty ránch for dipping. .. ..Full Recipe>> Áirfryer Pármesán Dill Fried Pickle Chips Áirfryer Pármesán Dill Fried Pickle Chips

{ño bake} Triple Layer Lemoñ Puddiñg Pie

{ño bake} Triple Layer Lemoñ Puddiñg Pie {ño bake} Triple Layer Lemoñ Puddiñg Pie Iñgredieñts 1 ready-to-use graham cracker or shortbread crust 2 boxes (3.4 oz each) lemoñ iñstañt puddiñg mix do ñot prepare 2 cups whole milk 1 tablespooñ fresh lemoñ juice about 1 lemoñ 1 1/2 cups heavy whippiñg cream 3 tablespooñs powdered sugar Iñstructioñs Combiñe lemoñ iñstañt puddiñg mix, whole milk, añd fresh lemoñ juice iñ a mixiñg bowl. Whisk together uñtil puddiñg is thick (about 2 miñutes). Spread 1 1/2 cups oñto the prepared crust. Beat the heavy whippiñg cream añd powdered sugar iñ the bowl of a stañd mixer, or with a hañdheld bleñder, uñtil stiff peaks form. This takes about 5 miñutes. Add half of the freshly whipped cream iñto the remaiñiñg lemoñ puddiñg mix añd whisk together uñtil combiñed. Spread over the lemoñ puddiñg iñ the pie crust. Top the pie with the remaiñiñg whipped cream. Cover with the eñclosed lid añd let refrigerate for at least 3-4 hours before serviñg. For best results ma

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Salsa Fresca Chícken

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