Congratulations!

[Valid RSS] This is a valid RSS feed.

Recommendations

This feed is valid, but interoperability with the widest range of feed readers could be improved by implementing the following recommendations.

Source: https://wangolds.com/feed/

  1. <?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
  2. xmlns:content="http://purl.org/rss/1.0/modules/content/"
  3. xmlns:wfw="http://wellformedweb.org/CommentAPI/"
  4. xmlns:dc="http://purl.org/dc/elements/1.1/"
  5. xmlns:atom="http://www.w3.org/2005/Atom"
  6. xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
  7. xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
  8. >
  9.  
  10. <channel>
  11. <title>RECIPE WANGOLDS</title>
  12. <atom:link href="https://wangolds.com/feed/" rel="self" type="application/rss+xml" />
  13. <link>https://wangolds.com</link>
  14. <description>Homemade recipe</description>
  15. <lastBuildDate>Thu, 11 Apr 2024 18:35:53 +0000</lastBuildDate>
  16. <language>en-US</language>
  17. <sy:updatePeriod>
  18. hourly </sy:updatePeriod>
  19. <sy:updateFrequency>
  20. 1 </sy:updateFrequency>
  21. <generator>https://wordpress.org/?v=6.5.2</generator>
  22. <item>
  23. <title>Good Ole Fashion Mac and Cheese</title>
  24. <link>https://wangolds.com/2024/04/11/good-ole-fashion-mac-and-cheese/</link>
  25. <comments>https://wangolds.com/2024/04/11/good-ole-fashion-mac-and-cheese/#respond</comments>
  27. <dc:creator><![CDATA[badr amri]]></dc:creator>
  28. <pubDate>Thu, 11 Apr 2024 18:35:53 +0000</pubDate>
  29. <category><![CDATA[RECIPES]]></category>
  30. <guid isPermaLink="false">https://wangolds.com/?p=146</guid>
  31.  
  32. <description><![CDATA[Good Ole Fashion Mac and Cheese Ingredients : 3 cups dry elbow macaroni 4 Tbsp salted butter 2 (370 mL/12&#8230;]]></description>
  33. <content:encoded><![CDATA[<p>Good Ole Fashion Mac and Cheese<br />
  34. <em><strong>Ingredients :</strong></em><br />
  35. 3 cups dry elbow macaroni<br />
  36. 4 Tbsp salted butter<br />
  37. 2 (370 mL/12 oz) cans evaporated milk<br />
  38. 1/3 cup milk of choice<br />
  39. 2 large eggs<br />
  40. 1/4 tsp garlic salt<br />
  41. 4 cups cheddar cheese, shredded<br />
  42. 2 cups mozzarella cheese, shredded<br />
  43. 1 tsp paprika<br />
  44. <em>Directions :</em></p>
  45. <p><img fetchpriority="high" decoding="async" class="alignnone size-medium wp-image-147" src="https://wangolds.com/wp-content/uploads/2024/04/FB_IMG_1712860344819-300x258.jpg" alt="" width="300" height="258" srcset="https://wangolds.com/wp-content/uploads/2024/04/FB_IMG_1712860344819-300x258.jpg 300w, https://wangolds.com/wp-content/uploads/2024/04/FB_IMG_1712860344819.jpg 720w" sizes="(max-width: 300px) 100vw, 300px" /><br />
  46. Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.<br />
  47. Drain and return to the pot.<br />
  48. Add in the butter and stir until the butter is melted. Set aside.<br />
  49. In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined.<br />
  50. In a separate bowl, mix together the cheeses.<br />
  51. Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.<br />
  52. Layer 1/3 of the macaroni, then 1/3 of the cheese.<br />
  53. Repeat with the remaining macaroni and cheese mixture.<br />
  54. Pour the milk mixture over top. Sprinkle the paprika evenly on top.<br />
  55. Bake in the preheated oven for 25-30 minutes.</p>
  56. <p>Enjoy <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/2764.png" alt="❤" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
  57. ]]></content:encoded>
  59. <wfw:commentRss>https://wangolds.com/2024/04/11/good-ole-fashion-mac-and-cheese/feed/</wfw:commentRss>
  60. <slash:comments>0</slash:comments>
  63. </item>
  64. <item>
  65. <title>Orange Creamsicle Cheesecake</title>
  66. <link>https://wangolds.com/2024/03/30/orange-creamsicle-cheesecake/</link>
  67. <comments>https://wangolds.com/2024/03/30/orange-creamsicle-cheesecake/#respond</comments>
  69. <dc:creator><![CDATA[badr amri]]></dc:creator>
  70. <pubDate>Sat, 30 Mar 2024 19:15:59 +0000</pubDate>
  71. <category><![CDATA[DESSERTS]]></category>
  72. <category><![CDATA[RECIPES]]></category>
  73. <guid isPermaLink="false">https://wangolds.com/?p=136</guid>
  74.  
  75. <description><![CDATA[&#160; Ingredients: For the crust: 1 1/2 cups graham cracker crumbs 1/3 cup unsalted butter, melted 1/4 cup granulated sugar&#8230;]]></description>
  76. <content:encoded><![CDATA[<p>&nbsp;</p>
  77. <p><em><strong>Ingredients:</strong></em></p>
  78. <p>For the crust:</p>
  79. <p>1 1/2 cups graham cracker crumbs<br />
  80. 1/3 cup unsalted butter, melted<br />
  81. 1/4 cup granulated sugar<br />
  82. For the filling:</p>
  83. <p>4 packages (8 ounces each) cream cheese, softened<br />
  84. 1 cup granulated sugar<br />
  85. 1 cup sour cream<br />
  86. 1 teaspoon vanilla extract<br />
  87. 4 large eggs<br />
  88. Zest of 2 oranges<br />
  89. 1/2 cup freshly squeezed orange juice<br />
  90. 1 tablespoon orange extract (adjust based on preference)<br />
  91. For the topping (optional):</p>
  92. <p>Whipped cream<br />
  93. Orange slices for garnish</p>
  94. <p><img decoding="async" class="alignnone size-medium wp-image-137" src="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711825959333-300x272.jpg" alt="" width="300" height="272" srcset="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711825959333-300x272.jpg 300w, https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711825959333.jpg 720w" sizes="(max-width: 300px) 100vw, 300px" /><br />
  95. <em><strong>Directions:</strong></em></p>
  96. <p>Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.</p>
  97. <p>Make the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream and vanilla extract, mixing until well combined. Beat in eggs one at a time, just until blended. Stir in orange zest, orange juice, and orange extract.</p>
  98. <p>Bake the cheesecake: Pour the filling over the crust in the springform pan. Bake at 325°F (165°C) for 55-60 minutes or until the center is almost set. The edges should be slightly puffed and set, but the center should still jiggle a bit when gently shaken.</p>
  99. <p>Cool and chill: Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracks. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight, until thoroughly chilled.</p>
  100. <p>Garnish and serve: Before serving, garnish with whipped cream and fresh orange slices, if desired.</p>
  101. <p>Macronutrients Per Serving: Assuming 12 servings</p>
  102. <p>Calories: Approximately 500 kcal<br />
  103. Fat: 38g<br />
  104. Carbohydrates: 35g<br />
  105. Protein: 8g<br />
  106. Prep Time: 20 minutes<br />
  107. Cooking Time: 1 hour<br />
  108. Chilling Time: 4 hours<br />
  109. Total Time: About 5 hours 20 minutes</p>
  110. ]]></content:encoded>
  112. <wfw:commentRss>https://wangolds.com/2024/03/30/orange-creamsicle-cheesecake/feed/</wfw:commentRss>
  113. <slash:comments>0</slash:comments>
  116. </item>
  117. <item>
  118. <title>Banana Bread Cinnamon Rolls</title>
  119. <link>https://wangolds.com/2024/03/30/banana-bread-cinnamon-rolls/</link>
  120. <comments>https://wangolds.com/2024/03/30/banana-bread-cinnamon-rolls/#respond</comments>
  122. <dc:creator><![CDATA[badr amri]]></dc:creator>
  123. <pubDate>Sat, 30 Mar 2024 18:36:46 +0000</pubDate>
  124. <category><![CDATA[RECIPES]]></category>
  125. <guid isPermaLink="false">https://wangolds.com/?p=133</guid>
  126.  
  127. <description><![CDATA[&#160; Ingredients: For the Dough: 1 cup warm milk 2 1/4 teaspoons active dry yeast (1 packet) 1/2 cup granulated&#8230;]]></description>
  128. <content:encoded><![CDATA[<p>&nbsp;</p>
  129. <p><em><strong>Ingredients:</strong></em></p>
  130. <p>For the Dough:<br />
  131. 1 cup warm milk<br />
  132. 2 1/4 teaspoons active dry yeast (1 packet)<br />
  133. 1/2 cup granulated sugar<br />
  134. 1/2 cup melted unsalted butter<br />
  135. 2 large eggs<br />
  136. 1 teaspoon salt<br />
  137. 4 cups all-purpose flour<br />
  138. 1 cup mashed banana (about 2-3 medium bananas)</p>
  139. <p>For the Filling:<br />
  140. 1/2 cup unsalted butter, softened<br />
  141. 1 cup brown sugar<br />
  142. 2 tablespoons ground cinnamon<br />
  143. 1/2 cup chopped walnuts (optional)<br />
  144. For the Icing:<br />
  145. 4 oz cream cheese, softened<br />
  146. 1/4 cup unsalted butter, softened<br />
  147. 1 1/2 cups powdered sugar<br />
  148. 1/2 teaspoon vanilla extract</p>
  149. <p><em><strong>Directions:</strong></em></p>
  150. <p>In a large bowl, mix warm milk with yeast and sugar. Let it sit for 5 minutes until foamy.<br />
  151. Add melted butter, eggs, salt, and mashed banana. Mix well.<br />
  152. Gradually add flour, stirring until the dough comes together. Knead on a lightly floured surface for about 10 minutes.<br />
  153. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.<br />
  154. For the filling, combine butter, brown sugar, and cinnamon in a bowl.<br />
  155. Roll out dough on a floured surface into a 20&#215;14-inch rectangle. Spread the filling over the dough and sprinkle with walnuts, if using.<br />
  156. Roll up tightly from the long side. Cut into 12 rolls and place in a greased baking dish.<br />
  157. Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).<br />
  158. Bake for 25-30 minutes until golden brown.<br />
  159. For the icing, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.</p>
  160. <p>Prep Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes<br />
  161. Kcal: 450 kcal | Servings: 12 servings</p>
  162. ]]></content:encoded>
  164. <wfw:commentRss>https://wangolds.com/2024/03/30/banana-bread-cinnamon-rolls/feed/</wfw:commentRss>
  165. <slash:comments>0</slash:comments>
  168. </item>
  169. <item>
  170. <title>Oven Baked Chicken and Rice </title>
  171. <link>https://wangolds.com/2024/03/30/oven-baked-chicken-and-rice/</link>
  172. <comments>https://wangolds.com/2024/03/30/oven-baked-chicken-and-rice/#respond</comments>
  174. <dc:creator><![CDATA[badr amri]]></dc:creator>
  175. <pubDate>Sat, 30 Mar 2024 06:03:31 +0000</pubDate>
  176. <category><![CDATA[CHICKEN]]></category>
  177. <category><![CDATA[RECIPES]]></category>
  178. <guid isPermaLink="false">https://wangolds.com/?p=129</guid>
  179.  
  180. <description><![CDATA[Ingredients 5 bone in chicken thigh fillets, peel skin OFF , (Note 1) 1 onion , chopped (brown, white or&#8230;]]></description>
  181. <content:encoded><![CDATA[<p><em><strong>Ingredients</strong></em><br />
  182. 5 bone in chicken thigh fillets, peel skin OFF , (Note 1)<br />
  183. 1 onion , chopped (brown, white or yellow)<br />
  184. 2 cloves garlic (large) , minced<br />
  185. 2 tbsp (30g) butter (or olive oil)<br />
  186. 1 1/2 cups (270g) uncooked white rice (Note 3)<br />
  187. 1 1/2 cups (375 ml) chicken broth/stock , hot (I microwave)<br />
  188. 1 1/4 cups (315 ml) water , hot (tap is fine)<br />
  189. Chicken Rub (Note 2):<br />
  190. 1 tsp paprika powder<br />
  191. 1 tsp dried thyme<br />
  192. 1/2 tsp garlic powder<br />
  193. 1/2 tsp onion powder<br />
  194. 3/4 tsp salt<br />
  195. Black pepper<br />
  196. Optional garnish:<br />
  197. Oil spray<br />
  198. Fresh thyme leaves or finely chopped parsley<br />
  199. <em><strong>Instructions</strong></em><br />
  200. Preheat oven to 180°C/350°F.<br />
  201. Scatter onion and garlic in a baking dish (about 10 x 15&#8243; / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).<br />
  202. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.<br />
  203. Remove baking dish from the oven. Add rice then mix.<br />
  204. Place chicken on rice. Then pour chicken broth and water around the chicken.<br />
  205. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.<br />
  206. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!<br />
  207. Optional gravy<br />
  208. Dish is flavoured enough to serve without sauce, but if you want to take it over the top, make this quick Gravy in 4 minutes flat</p>
  209. ]]></content:encoded>
  211. <wfw:commentRss>https://wangolds.com/2024/03/30/oven-baked-chicken-and-rice/feed/</wfw:commentRss>
  212. <slash:comments>0</slash:comments>
  215. </item>
  216. <item>
  217. <title>Crab Rangoon Egg Rolls</title>
  218. <link>https://wangolds.com/2024/03/30/crab-rangoon-egg-rolls/</link>
  219. <comments>https://wangolds.com/2024/03/30/crab-rangoon-egg-rolls/#respond</comments>
  221. <dc:creator><![CDATA[badr amri]]></dc:creator>
  222. <pubDate>Sat, 30 Mar 2024 05:58:01 +0000</pubDate>
  223. <category><![CDATA[RECIPES]]></category>
  224. <guid isPermaLink="false">https://wangolds.com/?p=126</guid>
  225.  
  226. <description><![CDATA[&#160; Ingredients: 2 (8 ounce) boxes cream cheese 2 tablespoons Worcestershire sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder&#8230;]]></description>
  227. <content:encoded><![CDATA[<p>&nbsp;</p>
  228. <p><em><strong>Ingredients:</strong></em><br />
  229. 2 (8 ounce) boxes cream cheese<br />
  230. 2 tablespoons Worcestershire sauce<br />
  231. 1 teaspoon garlic powder<br />
  232. 1/2 teaspoon onion powder<br />
  233. 3 green onions chopped<br />
  234. 1 lb fresh white crabmeat flaked or diced<br />
  235. 10 egg roll wrappers<br />
  236. Vegetable oil for frying</p>
  237. <p><img decoding="async" class="alignnone size-medium wp-image-127" src="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711778113254-300x250.jpg" alt="" width="300" height="250" srcset="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711778113254-300x250.jpg 300w, https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711778113254.jpg 720w" sizes="(max-width: 300px) 100vw, 300px" /></p>
  238. <p><em><strong>Instructions:</strong></em><br />
  239. In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.<br />
  240. Lay one egg roll wrapper out with a corner pointing towards you. Place aboaut three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don&#8217;t know how to roll an egg roll it usually shows on the package with pictures).<br />
  241. Heat oil in heavy stockpot or saucepan to 365 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm</p>
  242. ]]></content:encoded>
  244. <wfw:commentRss>https://wangolds.com/2024/03/30/crab-rangoon-egg-rolls/feed/</wfw:commentRss>
  245. <slash:comments>0</slash:comments>
  248. </item>
  249. <item>
  250. <title>Creamy Broccoli and Mushroom Chicken</title>
  251. <link>https://wangolds.com/2024/03/30/creamy-broccoli-and-mushroom-chicken/</link>
  252. <comments>https://wangolds.com/2024/03/30/creamy-broccoli-and-mushroom-chicken/#respond</comments>
  254. <dc:creator><![CDATA[badr amri]]></dc:creator>
  255. <pubDate>Sat, 30 Mar 2024 05:06:02 +0000</pubDate>
  256. <category><![CDATA[CHICKEN]]></category>
  257. <category><![CDATA[RECIPES]]></category>
  258. <guid isPermaLink="false">https://wangolds.com/?p=123</guid>
  259.  
  260. <description><![CDATA[&#160; Ingredients 1 ½ pounds chicken breasts pounded to 1/2 inch thick Salt and pepper to taste 1 tablespoon oil&#8230;]]></description>
  261. <content:encoded><![CDATA[<p>&nbsp;</p>
  262. <p><em><strong>Ingredients</strong></em><br />
  263. 1 ½ pounds chicken breasts pounded to 1/2 inch thick<br />
  264. Salt and pepper to taste<br />
  265. 1 tablespoon oil<br />
  266. 1 tablespoon butter<br />
  267. 2 cups broccoli florets cut into 1-inch pieces<br />
  268. 4 ounces mushrooms sliced<br />
  269. ½ teaspoon garlic minced<br />
  270. 1 ¼ cups half-and-half cream<br />
  271. ⅓ cup Parmesan cheese shredded</p>
  272. <p><img loading="lazy" decoding="async" class="alignnone size-medium wp-image-124" src="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711774987515-300x243.jpg" alt="" width="300" height="243" srcset="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711774987515-300x243.jpg 300w, https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711774987515.jpg 720w" sizes="(max-width: 300px) 100vw, 300px" /></p>
  273. <p><em><strong>Instructions</strong></em><br />
  274. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.<br />
  275. Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.<br />
  276. Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.</p>
  277. ]]></content:encoded>
  279. <wfw:commentRss>https://wangolds.com/2024/03/30/creamy-broccoli-and-mushroom-chicken/feed/</wfw:commentRss>
  280. <slash:comments>0</slash:comments>
  283. </item>
  284. <item>
  285. <title>Juicy Mayo Parmesan Chicken</title>
  286. <link>https://wangolds.com/2024/03/30/juicy-mayo-parmesan-chicken/</link>
  287. <comments>https://wangolds.com/2024/03/30/juicy-mayo-parmesan-chicken/#respond</comments>
  289. <dc:creator><![CDATA[badr amri]]></dc:creator>
  290. <pubDate>Sat, 30 Mar 2024 04:58:28 +0000</pubDate>
  291. <category><![CDATA[CHICKEN]]></category>
  292. <category><![CDATA[RECIPES]]></category>
  293. <guid isPermaLink="false">https://wangolds.com/?p=120</guid>
  294.  
  295. <description><![CDATA[&#160; Ingredients: 4 boneless, skinless chicken breasts 1 cup mayonnaise 1 cup grated Parmesan cheese 1 teaspoon garlic powder 1/2&#8230;]]></description>
  296. <content:encoded><![CDATA[<p>&nbsp;</p>
  297. <p><em><strong>Ingredients:</strong></em></p>
  298. <p>4 boneless, skinless chicken breasts<br />
  299. 1 cup mayonnaise<br />
  300. 1 cup grated Parmesan cheese<br />
  301. 1 teaspoon garlic powder<br />
  302. 1/2 teaspoon salt<br />
  303. 1/2 teaspoon black pepper<br />
  304. 1 teaspoon Italian seasoning<br />
  305. 1/2 cup bread crumbs<br />
  306. <em><strong>Instructions:</strong></em></p>
  307. <p>Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.</p>
  308. <p>In a bowl, combine the mayonnaise, grated Parmesan cheese, garlic powder, salt, black pepper, and Italian seasoning. Mix well until all ingredients are fully incorporated.</p>
  309. <p>Place the chicken breasts on the prepared baking sheet. Spread the mayonnaise mixture evenly over each chicken breast, ensuring they are fully covered.</p>
  310. <p>Sprinkle the bread crumbs over the mayonnaise-coated chicken breasts, pressing lightly to adhere.</p>
  311. <p>Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the coating is golden and crispy.</p>
  312. <p>Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring the chicken is juicy and flavorful.</p>
  313. <p>Nutritional Information (per serving):</p>
  314. <p>Calories: Approx. 450 kcal<br />
  315. Servings: 4 servings<br />
  316. Enjoy your juicy mayo Parmesan chicken! <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f357.png" alt="🍗" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f9c0.png" alt="🧀" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
  317. ]]></content:encoded>
  319. <wfw:commentRss>https://wangolds.com/2024/03/30/juicy-mayo-parmesan-chicken/feed/</wfw:commentRss>
  320. <slash:comments>0</slash:comments>
  323. </item>
  324. <item>
  325. <title>&#8220;Beef and Cheese Empanadas</title>
  326. <link>https://wangolds.com/2024/03/30/beef-and-cheese-empanadas/</link>
  327. <comments>https://wangolds.com/2024/03/30/beef-and-cheese-empanadas/#respond</comments>
  329. <dc:creator><![CDATA[badr amri]]></dc:creator>
  330. <pubDate>Sat, 30 Mar 2024 03:30:35 +0000</pubDate>
  331. <category><![CDATA[BEEF]]></category>
  332. <category><![CDATA[RECIPES]]></category>
  333. <guid isPermaLink="false">https://wangolds.com/?p=113</guid>
  334.  
  335. <description><![CDATA[Ingredients: For the dough: 2 cups all-purpose flour 1 teaspoon salt 1/2 cup cold unsalted butter, cut into cubes 1/2&#8230;]]></description>
  336. <content:encoded><![CDATA[<p><em><strong>Ingredients:</strong></em><br />
  337. For the dough:<br />
  338. 2 cups all-purpose flour<br />
  339. 1 teaspoon salt<br />
  340. 1/2 cup cold unsalted butter, cut into cubes<br />
  341. 1/2 cup cold water<br />
  342. For the filling:<br />
  343. 1 tablespoon olive oil<br />
  344. 1 small onion, finely chopped<br />
  345. 2 cloves garlic, minced<br />
  346. 1/2 pound ground beef<br />
  347. 1 teaspoon ground cumin<br />
  348. 1/2 teaspoon paprika<br />
  349. Salt and pepper, to taste<br />
  350. 1 cup shredded cheese (such as cheddar or mozzarella)<br />
  351. 2 tablespoons chopped fresh cilantro (optional)<br />
  352. Egg wash (1 egg beaten with 1 tablespoon water), for brushing<br />
  353. <em><strong>Directions:</strong></em><br />
  354. In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.<br />
  355. Gradually add the cold water, stirring with a fork until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.<br />
  356. While the dough is chilling, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 2-3 minutes.<br />
  357. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.<br />
  358. Stir in the ground cumin, paprika, salt, and pepper, and cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool slightly.<br />
  359. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mat.<br />
  360. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or a small bowl to cut out circles of dough.<br />
  361. Place a spoonful of the beef filling onto one half of each dough circle, leaving a border around the edges. Top with shredded cheese and chopped fresh cilantro, if desired.<br />
  362. Fold the other half of the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.<br />
  363. Place the filled empanadas onto the prepared baking sheet. Brush the tops with egg wash.<br />
  364. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.<br />
  365. Remove from the oven and let the empanadas cool slightly before serving.<br />
  366. Prep Time: 45 minutes | Cooking Time: 20-25 minutes | Total Time: 65-70 minutes | Kcal: Approx. 200 kcal per serving | Servings: Makes about 12 empanadas</p>
  367. ]]></content:encoded>
  369. <wfw:commentRss>https://wangolds.com/2024/03/30/beef-and-cheese-empanadas/feed/</wfw:commentRss>
  370. <slash:comments>0</slash:comments>
  373. </item>
  374. <item>
  375. <title>Pineapple BBQ Baked Chicken Breast </title>
  376. <link>https://wangolds.com/2024/03/29/pineapple-bbq-baked-chicken-breast/</link>
  377. <comments>https://wangolds.com/2024/03/29/pineapple-bbq-baked-chicken-breast/#respond</comments>
  379. <dc:creator><![CDATA[badr amri]]></dc:creator>
  380. <pubDate>Fri, 29 Mar 2024 22:47:19 +0000</pubDate>
  381. <category><![CDATA[CHICKEN]]></category>
  382. <category><![CDATA[RECIPES]]></category>
  383. <guid isPermaLink="false">https://wangolds.com/?p=109</guid>
  384.  
  385. <description><![CDATA[&#160; Ingredients: 4 chicken breasts 1 ½ cups pineapple, diced 4 bacon strips, cooked 1 cup barbecue sauce (homemade or&#8230;]]></description>
  386. <content:encoded><![CDATA[<p>&nbsp;</p>
  387. <p><em><strong>Ingredients:</strong></em><br />
  388. 4 chicken breasts<br />
  389. 1 ½ cups pineapple, diced<br />
  390. 4 bacon strips, cooked<br />
  391. 1 cup barbecue sauce (homemade or Sweet Baby Ray’s store-bought)<br />
  392. 2 Tbsp brown sugar<br />
  393. 1 tsp hot sauce<br />
  394. Salt and pepper to taste</p>
  395. <p><em><strong>Instructions:</strong></em></p>
  396. <p>Cut bacon into bite-sized pieces and sauté in a medium skillet until crispy.<br />
  397. Prepare Barbecue Sauce:</p>
  398. <p>In a bowl, combine the barbecue sauce, brown sugar, and hot sauce.<br />
  399. Layering:</p>
  400. <p>Add a thin layer of the barbecue mixture to the bottom of a baking dish.<br />
  401. Lightly pound chicken breasts to an even thickness and season both sides with salt and pepper.<br />
  402. Assembly:</p>
  403. <p>Place the seasoned chicken breasts in the baking dish.<br />
  404. Cut pineapple into bite-sized pieces and add them to the baking dish along with the cooked bacon.<br />
  405. Coating:</p>
  406. <p>Pour the remaining barbecue sauce over everything in the baking dish.<br />
  407. Bake:</p>
  408. <p>Bake the chicken dish uncovered in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through.<br />
  409. Serve:</p>
  410. <p>Serve hot and enjoy your Pineapple BBQ Baked Chicken Breast! <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f34d.png" alt="🍍" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f357.png" alt="🍗" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
  411. ]]></content:encoded>
  413. <wfw:commentRss>https://wangolds.com/2024/03/29/pineapple-bbq-baked-chicken-breast/feed/</wfw:commentRss>
  414. <slash:comments>0</slash:comments>
  417. </item>
  418. <item>
  419. <title>No Bake Chocolate Oat Bars</title>
  420. <link>https://wangolds.com/2024/03/29/no-bake-chocolate-oat-bars/</link>
  421. <comments>https://wangolds.com/2024/03/29/no-bake-chocolate-oat-bars/#respond</comments>
  423. <dc:creator><![CDATA[badr amri]]></dc:creator>
  424. <pubDate>Fri, 29 Mar 2024 02:48:58 +0000</pubDate>
  425. <category><![CDATA[CAKE]]></category>
  426. <category><![CDATA[RECIPES]]></category>
  427. <guid isPermaLink="false">https://wangolds.com/?p=83</guid>
  428.  
  429. <description><![CDATA[Ingredients 1 cup butter ½ cup brown sugar, packed 1 teaspoon pure vanilla extract 3 cups rolled oats ½ teaspoon&#8230;]]></description>
  430. <content:encoded><![CDATA[<p><em><strong>Ingredients</strong></em></p>
  431. <p>1 cup butter<br />
  432. ½ cup brown sugar, packed<br />
  433. 1 teaspoon pure vanilla extract<br />
  434. 3 cups rolled oats<br />
  435. ½ teaspoon ground cinnamon<br />
  436. ¼ teaspoon kosher salt<br />
  437. 1 cup dark chocolate chips<br />
  438. ¾ cup chunky peanut butter</p>
  439. <p>&nbsp;</p>
  440. <p><img loading="lazy" decoding="async" class="alignnone size-medium wp-image-85" src="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711680231028-1-300x212.jpg" alt="" width="300" height="212" srcset="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711680231028-1-300x212.jpg 300w, https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711680231028-1.jpg 720w" sizes="(max-width: 300px) 100vw, 300px" /></p>
  441. <p><em><strong>Directions</strong></em><br />
  442. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.<br />
  443. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.<br />
  444. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.<br />
  445. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.<br />
  446. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.<br />
  447. Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.<br />
  448. Refrigerate for 4 hours, or until set.</p>
  449. ]]></content:encoded>
  451. <wfw:commentRss>https://wangolds.com/2024/03/29/no-bake-chocolate-oat-bars/feed/</wfw:commentRss>
  452. <slash:comments>0</slash:comments>
  455. </item>
  456. </channel>
  457. </rss>
  458.  

If you would like to create a banner that links to this page (i.e. this validation result), do the following:

  1. Download the "valid RSS" banner.

  2. Upload the image to your own server. (This step is important. Please do not link directly to the image on this server.)

  3. Add this HTML to your page (change the image src attribute if necessary):

If you would like to create a text link instead, here is the URL you can use:

http://www.feedvalidator.org/check.cgi?url=https%3A//wangolds.com/feed/

Home · About · News · Docs · Terms

 
Copyright © 2002-9 Sam Ruby, Mark Pilgrim, Joseph Walton, and Phil Ringnalda