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Tangy NewOrleans Remoulad÷

🌶️ Tangy New Orleans Remoulade 🥄 A bold, zesty, and creamy Southern sauce, packed with rich spices, fresh herbs, and a hint of heat—perfect for seafood, sandwiches, or dipping! Ingredients For the Remoulade Sauce: 1 cup mayonnaise 2 tbsp Creole mustard (or Dijon mustard) 1 tbsp ketchup 1 tbsp prepared horseradish 1 tsp hot sauce (e.g., Tabasco) 1 tbsp fresh lemon juice 2 tbsp chopped fresh parsley 1 tbsp capers, finely chopped 1 tbsp dill pickles, finely diced 2 cloves garlic, minced 1/2 tsp smoked paprika 1/2 tsp cayenne pepper (adjust for spice level) 1/2 tsp salt 1/2 tsp black pepper Instructions 1. Mix the Base In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and lemon juice until well combined. 2. Add the Flavor Stir in the parsley, capers, pickles, and garlic, mixing thoroughly. 3. Season & Chill Add smoked paprika, cayenne, salt, and black pepper. Mix well and refrigerate for at least 1 hour to let the flavors develop. 4. Se...
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Taco Soup

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Smothered Pork Chops

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Crock Pot Ravioli

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French Toast Bake

FRENCH TOAST BAKE -- Easy and OH SO incredible on a Winter's morning!! Ingredients: 1/2 cup melted butter (1 stick) 1 cup brown sugar 1 loaf of thickly sliced bread 4 eggs 1 1/2 cup milk 1 teaspoon vanilla Powdered sugar for sprinkling Cinnamon for sprinkling Directions: 1. Melt butter in microwave & add brown sugar....stir till mixed. 2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around. 3. Beat eggs, milk, & vanilla 4. Lay single slices of bread in pan 5. Spoon 1/2 of egg mixture on bread layer 6. Sprinkle some cinnamon over bread/eggs 7. Add 2nd layer of sliced bread 8. Spoon on remaining egg mixture 9. Cover & chill in fridge overnight 10. Bake at 350 for 45 minutes (covered for the first 30 minutes) 11. Sprinkle with powdered sugar & cinnamon 12. Serve with warm maple syrup Sent from AOL on Android
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Honey Garlic Chicken Wings

Honey-Garlic Chicken Wings Recipe by the Paleo Mom Ingredients: 3 lbs chicken wings, separated 1/3 cup Honey ¼ cup Lemon Juice ¼ cup water 2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce 2 Tbsp Apple Cider Vinegar 2 tsp Garlic Powder ¾ tsp Ground Ginger 1. Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool. 2. Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too). Let marinade in the refrigerator for at least 2 hours (the more the better). 3. Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is). Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once. Enjoy! Sent from AOL on Android
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Easy Shepherds pie

SIMPLE SHEPHERDS PIE 1 pound ground beef  1 medium onion, chopped (about 1/2 cup)  1 can (10 3/4 ounces) condensed cream of mushroom soup (Regular or 98% Fat Free)  1 tablespoon ketchup  1/8 teaspoon ground black pepper  1 cup frozen peas and carrots  1/2 cup corn 2 1/2 cups milk  1/4 cup (1/2 stick) butter  2 cups instant mashed potato flakes or buds  OR home made mashed potatoes. 1 Heat the oven to 400°F. 2 Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. 3 Stir the soup, ketchup, black pepper, corn, peas and carrots in the skillet.  Spoon the beef mixture into a 9-inch pie plate. 4 Heat milk and butter in 2-quart saucepan over medium-high heat to a boil.  Remove the saucepan from the heat.  Stir in the potatoes.  The potatoes will be stiff.  Spoon the potatoes over the beef mixture. 5 Bake for 15 minutes or until th...
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