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Ingredients 1 Pound spaghetti 1/3 cup walnuts 3 cups chopped kale Kosher salt 1/2 cup grated parmesan cheese 1/2 cup extra-virgin olive oil Directions Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain. Meanwhile, …
Ingredients 2/3 cup canola oil 1 pound beef top sirloin, cut into 1-inch cubes Kosher salt and freshly cracked black pepper 1 beef bouillon cube 1 large white onion, chopped 6 cloves garlic, minced Two 8-ounce cans tomato sauce 1 cup beef stock, plus more …
Ingredients:
Directions:
Servings: 6
Source – www.tastesbetterfromscratch.com
Ingredients 1 pound boneless skinless chicken breasts 1 large egg, beaten 3/4 cup dry bread crumbs 3 tablespoons grated Parmesan cheese 1 teaspoon dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup olive oil LEMON SAUCE: 1 cup water …
Ingredients 1/2 c. beef broth 1/2 large onion, finely chopped 1 packet ranch seasoning 4 lb. boneless beef chuck roast kosher salt Freshly ground black pepper 1 c. pepperoncini 4 tbsp. butter Thick sliced bread, for serving Directions Combine beef broth, Ranch seasoning, and onion …
Ingredients
4 slices thick cut bacon, diced
For the Chicken Breasts
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and fresh ground pepper, to taste
For the Cream Cheese + Ranch Seasoning Mix
8 ounces cream cheese, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried chives
Salt and fresh ground pepper, to taste
1 cup low sodium chicken broth
For Garnish
Chopped fresh parsley
Sliced green scallions
Instructions
Press the “Sauté” button on the Instant Pot and wait for it to heat up.
Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
Heat olive oil in the Instant Pot.
Season chicken with paprika, garlic powder, salt, and pepper.
Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
On the Instant Pot press “Cancel” to stop sautéing.
Add cream cheese mixture to the Instant Pot.
Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
Top with previously prepared bacon, fresh parsley, and scallions.
Serve.
Yield: 4 Servings
Ingredients 1 14oz bag of coleslaw mix ½ cup mayonnaise 2 tablespoons white sugar 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper ¼ teaspoon salt Directions Mix it all together in a bowl and serve! Source: allrecipes.com
Ingredients 16 oz. fresh Brussels sprouts 1 tablespoon olive oil 2 teaspoons minced garlic 1/2 white onion chopped 6 slices of bacon chopped 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions Trim ends of washed Brussels sprouts. Cut each in half. Add 1 cup of water to your Instant Pot insert. Place steamer basket inside. Arrange Brussels sprouts in the …
Ingredients
Directions
Source: https://www.gnom-gnom.com/
Ingredients2 pounds ground beef1 tablespoon onion flakes optional4 cloves garlic minced2 tablespoons chili powder2 teaspoons cumin20 ounces diced tomatoes with chilis (Rotel)32 ounces beef brothsalt & pepper to taste8 ounces cream cheese1/2 cup heavy cream Optional Toppings:sour creamsliced black olivessliced jalapeño pepperscheddar cheese shredded InstructionsBrown …