WebFrom The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. This is my go-to chili recipe for everything from Frito pies to chili fries. It can be left very basic or made more interesting with additions like chopped onions, kidney and pinto beans, and cans of diced tomatoes and chilies.
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WebTurn the heat on low and mash potatoes. Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper.
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WebFinally! Vegan meatballs that are also low-carb! These little plant-based balls of yum are keto-friendly, gluten-free and have a perfect meat-replacing texture. Beef Vegetable Soup is made with tender chunks of slow simmered chuck roast with onions, celery, carrots, potatoes, tomatoes and green beans. I love to serve this tasty soup with
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WebBecome a master at made-from-scratch bread with minimal effort. The Pioneer Woman Fiona Floral Artisan Dough & Bread Maker by Hamilton Beach lets you create everything from a loaf of basic white to fresh focaccia dough, without even having to roll up your sleeves to mix and knead.
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WebCook on high for two hours, then on low for another four, at least. You don't want the roast to be falling apart, but you want it tender. Remove the roast and put on a platter. Cover with foil and let it rest in a warm place for about 20 minutes. Meanwhile, add the diluted flour to the juices in the crock; turn the crock on high for 20 more
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WebTurn heat to high and deglaze the pot adding one cup of the beef broth. Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them. Cover pot and roast for 3-5 hours depending on the size of your roast.
WebWow! I make tri-tip at least once a month. I'm always looking for new ways to prepare it. I am so glad I found this recipe. I rated it a solid 5 stars. I used beef bouillon granules instead of the au jus mix but otherwise followed the recipe exactly. I don't like to roast anything by time alone so I roasted it using a digital meat therometer.
WebStep 1 Preheat the oven to 350˚. With a sharp knife, very carefully cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again, be careful!) Scoop out the seeds and pulp in the center and discard.
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WebPlace eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise.
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WebHeat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms.
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