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¡Las frecuencias te pueden ayudar! #salud #adelgazar #saludfemenina

نظيف القلب_طيب_حنون_ أرقى أنواع الأناقة: أن تَكون نظيف القلب، ناصِعَ الفكر، طَيّب الأخلاق، جَميل المشاعر، تُسعِد الناس وتَمضي بكُلّ حُبّ_ الحقيقة_خسارتك_حزن_ أحياناً تجعلنا الحياة ندفع ثمن طيبتنا أكثر مما ندفع ثمن أخطائنا _ اغلى ثمن ستدفعه في حياتك هو ثمن عاطفتك وصدقتك واخلاصك ثمن انك كنت حقيقي جدًا_ الصدفة_عبارات_خواطر_اقتباسات_عبارات تلامس الروح_عبارات_للعشاق_عبارات_ايجابية_عبارات_حزينة_كلام_مؤثر#vibes #viral #كلام #عبارات #اقتباسات #الحزن💔عنواني💔ــہہہــــــــــہہـ👈⚰️ #الحزن #القلب #حبيبي #حبيبتي #الحب #الحب❤️ #عمري #عمري♥️🔐 #العراق #العراق_السعوديه_الاردن_الخليج #بغداد #عراقيه #السعودية #السعودية🇸🇦 #سعودية #سعودي #جدة #المغرب #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #بنات #بنات#عباراتكم_الفخمه📿📌 #عبارات_حزينه💔 #اقتباسات📝 #اقتباسات_عبارات_خواطر🖤🦋❤️ #احبك #احبكم_يا_احلى_متابعين #احزان #حزني #حزن_غياب_وجع_فراق_دموع_خذلان_صدمة #حقيقة #حقيقة_مؤلمة #خذلان #خذلان_خيبة_وجع #خذلان_خيبة_وجعات_قلب_دموع #القلب #الطيبة

Copper pots are having a moment because of their beauty. Here’s what you need to know about the difference between stainless steel and copper!

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One of the tools I value the most in my home is my label maker. It’s the thing that keeps me the most organized. Here are just a few ways I love to us it!

This may be a super unique way to serve nachos the big game this coming weekend, but I think you’ll love it! Sweet potatoes form the base of the appetizer rather than tortilla chips. With chili and cheese on top, you won’t be missing any of the chips and I can bet you’ll love this even more! INGREDIENTS For the sweet potatoes: - 3 lb sweet potatoes (2-inch diameter and under) - 2 tbsp olive oil - 1/2 tsp kosher salt For the chili: - 1 tbsp olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 tsp kosher salt - 1 lb ground beef - 1 1/2 tsp cumin - 1 1/2 tbsp chili powder - 2 tbsp tomato paste - 1 15-oz can kidney beans, drained and rinsed - 1 14.5-oz can diced tomatoes with liquid - 16 oz pepper jack cheese, shredded INSTRUCTIONS - Preheat the oven to 425°F. If available, preheat with convection mode. - Slice the sweet potatoes into 1/4-inch rounds. Place the pieces on two parchment-lined baking sheets and drizzle evenly with olive oil. Sprinkle with kosher salt. Roast in the preheated oven until the potatoes are beginning to brown and tender, switching racks halfway through, 20-25 minutes. Once roasted, remove the potatoes from the oven and set them aside. - In a 4-quart saucepan, heat the olive oil over medium. Once hot, add the onion, garlic, bell pepper, and salt. Sauté until the onion is soft and translucent, 4-6 minutes. Add the beef. Break into small pieces and cook until the meat is fully browned, 6-8 minutes. If there is excess liquid, drain and discard. - Add the cumin and chili powder. Stir until they are fragrant, 1 minute, and add the tomato paste. Stir and cook the tomato paste until it is dark and begins to caramelize, 2 minutes. Add the drained kidney beans and diced tomatoes with their liquid. Stir and bring to a boil, reduce to a simmer, and cook on low for 4-6 minutes. - Working with half of the potatoes on one sheet pan, push the potatoes together, overlapping some for a tight single layer. Top with half of the prepared chili and half of the shredded cheese. Layer the remaining potatoes on top, followed by the remaining chili and cheese. Place the sheet pan in the 425°F oven and bake until the cheese is melted and beginning to brown, 8-10 minutes. Remove and serve immediately with desired toppings.

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When you open the freezer and realize that you have no ice cream, it’s almost a catastrophe (at least in my head). But that’s the perfect opportunity to make homemade vanilla bean ice cream! INGREDIENTS 2 cups + 2 tbsp whole milk 1 1/4 cups heavy cream 3/4 cup sugar 2 tbsp corn syrup 1/4 tsp kosher salt 2 large egg yolks 1 tbsp cornstarch 1 tbsp vanilla bean paste (or vanilla extract) INSTRUCTIONS In a 4 quart kettle, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes. While heating, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch. When the milk and cream mixture begins to simmer throughout, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute. Remove from the heat and add the vanilla bean paste. Whisk to combine and allow mixture to cool to room temperature. Cover and chill 6-8 hours. Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency.