Slow Cooker Turkey Breast

 Cooking a turkey may be so intimidating but no longer with this recipe! It’s extraordinarily easy and the taste is tremendous! This is the suitable recipe for a small turkey/Thanksgiving dinner or to put together turkey for per week of lunches/food.

To preserve things easy we made this Slow Cooker Turkey Breast. It turned into SO simple to prepare and came out moist and delicious.

yield: 10 servingsAuthor: Haedarprint recipe

Slow Cooker Turkey Breast

prep time: 10 MINScook time: 22 MINStotal time: 32 mins

Slow Cooker Turkey Breast- Moist, gentle, full of flavor and so easy to prepare! Instructions protected for creating a delicious gravy from the drippings!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 bone-in turkey breast (6 to 7 pounds), completely thawed
• 1 teaspoon dried minced garlic (or 1/2 tsp. garlic powder)
• 1 teaspoon seasoned salt
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon pepper
• Gravy instructions are included below in the recipe notes
• 1 cup chicken broth or stock (or water)

INSTRUCTIONS:

1. Remove the turkey skin if desired. Brush turkey with olive oil.
2. In a small bowl combine the garlic, seasoned salt, paprika, Italian seasoning, and pepper; rub over turkey.
3. Add the 1 cup of chicken broth or water to a 6-qt. slow cooker. If using vegetables add them now. (See notes.)
4. Transfer the turkey to the slow cooker. Cover and cook on low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F and is very tender.
5. For a crispier skin, transfer cooked turkey to an oven-safe serving dish or baking sheet and broil for 3-5 minutes or until the skin is crispy. Keep your eye on it as it will brown very quickly!
6. Slice and enjoy!
7. (Gravy recipe below. If you aren't making gravy, it's delicious to add the turkey drippings over the cut turkey.)
 

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Juicy Roast Turkey Recipe

 I changed into so enthusiastic about this juicy roast turkey recipe each step of the manner and I think you’ll experience the identical way when you attempt it. I spent several days getting to know all the satisfactory turkey recipes online, in books, and getting depended on recommendation from my Mom and also you, my readers. This gentle and delicious turkey will provoke your dinner guests.

The turkey breast is so juicy and flavorful and the skin is crisp and roasts to a stunning golden brown.

yield: 12 servingsAuthor: Haedarprint recipe

Juicy Roast Turkey Recipe

prep time: 50 MINScook time: 2 HOURStotal time: 2 hours 50 mins

How to Make the Juiciest Roast Turkey Recipe (no prolonged marinating required)

INGREDIENTS:

• Salt & Pepper for the inside and outside of the bird
• 12 lb turkey (Anything from 11-15 lbs will work, but bake time will vary)
• Salt & Pepper for the inside and outside of the bird

For the Flavored Butter:

• 1 cup (2 sticks) unsalted butter, softened
• 3 large garlic cloves pressed
• 2 Tbsp olive oil not extra virgin, plus more to drizzle top
• 4 Tbsp fresh lemon juice from 1 large lemon, plus 1/2 Tbsp lemon zest
• 1/4 cup freshly chopped parsley
• 1/2 tsp black pepper freshly ground
• 1/2 Tbsp salt I used sea salt

For the Stuffing:

• 3 large garlic cloves pressed
• 1 large onion quartered (no peeling)
• 4 garlic cloves halved (no peeling)
• 1/2 bunch parsley
• 1 lemon quartered

What you'll need:

• Heavy duty foil
• Kitchen String
• A temperature probe to ensure a fully-cooked turkey
• A heavy roasting pan that accommodates your bird but isn't over-sized

INSTRUCTIONS:

Seasoning, Stuffing and Tying up a Turkey:

1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
2. In a medium bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash /stir with a fork until well combined (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes). Take a whiff of it; you'll fall in love with how fresh it smells!
3. Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; being careful not to tear the skin.
4. Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
5. Rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.
6. Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.

How to Roast a Turkey: (Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom).

1. Here is a fantastic tip: to protect the turkey breast and keep it juicy: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.
2. Place an oven-safe meat thermometer into the bird; beneath the drum stick; deep into the dark meat. Start roasting uncovered at 430˚F for 20 min.
3. Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
4. Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it's fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it's out of the oven).
5. Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.
 

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How to Cook a Perfect Turkey

 Everything you want to understand to get a perfect turkey, fool proof, and scrumptious. This turkey is gentle, juicy, golden, and smooth to make, with plenty of taste and crispy pores and skin.

This technique has been tested by means of me over one hundred instances, and has been made through 300k+ humans. I will assist you keep away from errors and get the appropriate chicken, no matter your talent level in the kitchen.

Each 12 months we vicinity this big chicken at the centerpiece of our Thanksgiving meal. And we devour it. So why are we now not making it the exceptional turkey ever?

Today we're performed with dried out turkeys, scalded palms, and grease fires. Today, I will train you the way to flawlessly roast a turkey, for your oven. Even a beginner can comply with these steps and attain turkey perfection. Crispy skin, moist and flavorful turkey, and it is easy too!

yield: 14 servingsAuthor: Haedarprint recipe

How to Cook a Perfect Turkey

prep time: 5 DAYScook time: 3 HOURStotal time: 5 days 3 hours

How to cook dinner a turkey. The perfect Thanksgiving Turkey recipe. The 9 steps to a wonderfully cooked chook with moist and smooth meat, a ton of taste, and a golden, crispy skin! This idiot proof recipe will suggest your turkey dinner is perfect, irrespective of how experienced of a cook dinner you are.

INGREDIENTS:

• Turkey- 14 lbs
• 1 recipe brine
• 1 recipe herb butter
• 1 recipe herby steeped aromatics

INSTRUCTIONS:

1. Thaw Your Turkey: To thaw, place your turkey in the fridge, let it defrost for approximately 24 hours for every five pounds of turkey.
2. Brine Your Turkey: This produces a bird that is perfectly moist, beautifully seasoned, and has equally tender and flavorful dark and white meat. It is a thing of beauty. You should plan on 24 hours for brining. However, it can be done faster. Give yourself at least 8 hours for best results.
3. Rub herb butter between the meat and the skin: Place your bird on the rack of your roasting pan. Now, go to the back of the bird, and lift the skin. There you will find a place where you can gently lift the skin from the meat. You will need to gently pry the skin from the meat, starting at the back, and working your way up to the neck. Apply the herb butter into the area you just created, and gently rub it all over the bird. When you have finished, rub your buttery hands on the outside as well. If you don’t have enough butter to rub the outside, feel free to rub with canola oil as well. This will help it crisp up! You can make your own herb butter, or get the recipe for the one we use at 
4. Fill the Bird Cavity: Fill that bird cavity with steeped herby aromatics. It will flavor the bird from the inside, and slightly sweeten the savory meat.
5. Roast for 30 minutes at 500 degrees Fahrenheit
6. Create A Foil Hat for the breast and Turn the Oven Down to 350 degrees.
7. Let it Cook to 161 degree Fahrenheit. Approximately 13 minutes per pound. Typically a 14-16 pound turkey cooked with this method will take about 2.5 hours to cook fully.
8. Rest your Turkey: Pull that beautifully golden brown turkey out of the oven, and cover it with foil. Then let it rest for 30 minutes.
9. Enjoy!

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Crock Pot Cranberry Turkey Breast

 No want for a big turkey at Thanksgiving? Try this boneless turkey breast recipe that gets cooked proper inside the crock pot with minimal substances.

Flavorful, moist, and gentle flaky turkey breast this is so easy and ideal for Thanksgiving dinner. No cleansing the fowl! Let the slow cooker do all of the paintings and it even makes it is personal cranberry gravy.

yield: 10 servingsAuthor: Haedarprint recipe

Crock Pot Cranberry Turkey Breast

prep time: 5 MINScook time: 6 HOURStotal time: 6 hours 5 mins

Crock Pot Turkey Breast best desires four ingredients and you won't agree with how clean it's far to make! Tender flaky, wet, fool-proof boneless turkey breast recipe that is perfect for Thanksgiving.

INGREDIENTS:

• 1 teaspoon salt
• 1 (5-7 lbs) boneless turkey breast
• 1 can (14 oz) whole berry cranberry sauce
• 1/2 teaspoon pepper
• 1/2 cup orange juice
• 1 packet onion soup seasoning mix

Gravi:

• 1 tablespoon cold water
• 1 tablespoon cornstarch

INSTRUCTIONS:

1. Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot. 
2. Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.
3. Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6 hours. 
4. Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.
5. Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken. 
6. Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings. 

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4 Ingredient Salsa Chicken Crockpot Recipe

This clean salsa bird crockpot recipe most effective fees approximately $10 general and feeds all 5 of us. Everyone cherished it! Bonus!! It’s one among our favorite wholesome crockpot recipes here on The Typical Mom. Let us recognize what you watched whilst you attempt it.

yield: 5 servingsAuthor: Haedarprint recipe

4 Ingredient Salsa Chicken Crockpot Recipe

prep time: 10 MINScook time: 4 HOURStotal time: 4 hours 10 mins

Here is an clean salsa chicken crockpot recipe that simplest requires some substances and is a healthful sluggish cooker dinner for positive! Shred it and make tacos or serve it on pinnacle of rice for a delicious meal full of veggies. If you want an easy circle of relatives friendly dinner this is less expensive but notable flavorful this is it.

INGREDIENTS:

• 16 oz salsa (chunkier the better)
• 2-4 chicken breasts ( boneless skinless, 2 large cut in half or 4 small breasts )
• 2 tbsp taco seasoning
• 1 bell pepper ( or more, sliced thick, optional )
• 1 onion ( sliced thick )

INSTRUCTIONS:

1. Put chicken breasts on bottom of your crockpot. If you have very large breasts cut in half and make sure all pieces are the same size so they cook evenly.
2. Sprinkle sliced onion and bell peppers on top, sprinkle taco seasoning if you are adding that, then pour salsa over the top of everything.
3. Put lid on and set on high for 4 hours or low for 6-8 hours. Serve on top of rice or shred and serve inside small tortillas for soft tacos.

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Slow Cooker Butter Chicken

 Time to add a bit taste in your weeknight dinner recurring, Slow Cooker Butter Chicken fashion! The savory, creamy sauce is richly spiced (but no longer spicy), the fowl is plump and juicy, and the veggies are sneakily hidden.

This tasty butter bird is the crockpot version of my Instant Pot Butter Chicken, which is one of the most famous, maximum-rated recipes on my website. It has an genuine Indian flavor, but you may find all of the components at a mean grocery save, and also you’ll want no extra than 15 mins to prep it.

yield: 6 servingsAuthor: Haedarprint recipe

Slow Cooker Butter Chicken

prep time: 10 MINScook time: 5 HOURStotal time: 5 hours 10 mins

This wealthy, creamy Slow Cooker Butter Chicken has the flavor of authentic Indian butter chook, made smooth and wholesome with everyday elements and veggies!

INGREDIENTS:

• 2 pounds boneless, skinless chicken breasts about 4 medium breasts
• 1 small yellow onion diced (about 1 cup)
• 1 tablespoon coconut oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 4 cloves minced garlic about 4 teaspoons
• 1 1/2 tablespoons curry powder
• 1 1/2 teaspoons chili powder
• 1 (6-ounce) can no salt added tomato paste
• 3/4 teaspoon kosher salt
• 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
• 1 (14-ounce) can tomato sauce
• 2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
• 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free
• 1/2 cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
• 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

INSTRUCTIONS:

1. In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
2. Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.
3. Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.
4. At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)
5. Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half. Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.

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Slow Cooker Poor Man’s Stew

 Who doesn’t love an easy slow cooker recipe? Especially a recipe one that is budget-friendly and minimal ingredients. 

Poor Man’s Ground Beef Stew is a great “Crockpot dump”, and you can use any veggies you already have in your fridge. We put this recipe together based on our favorite ingredient mix including potatoes and carrots.

yield: 10 servingsAuthor: Haedarprint recipe

Slow Cooker Poor Man’s Stew

prep time: 15 MINScook time: 7 HOURStotal time: 7 hours 15 mins

How to Make Slow Cooker Poor Man’s Stew.

INGREDIENTS:

• 2 lb ground beef
• 6 carrots sliced
• 3 lbs (about 3) potatoes diced large
• 2 onion diced
• 12 oz can tomato paste
• 4 cups water
• 2-4 garlic cloves minced
• 2 tsp salt
• 2 tsp onion powder
• 0.5 tsp pepper
• 2 tsp dried oregano

INSTRUCTIONS:

1. Brown ground beef and drain. Set aside
2. Chop Potatoes, Onion, and Carrots.
3. In a separate bowl, whisk together tomato paste, salt, pepper, garlic, onion powder, and oregano.
4. Add all ingredients to crockpot then fill them with water or broth.. Mix well and cook on low for 7 hours. Remember, it’s like an oven, if you lift the cover your food will take longer to cook.
5. Serve and Enjoy! Tip: We love to eat with fresh bread (great for dipping)! It also tastes wonderful topped with shredded cheddar cheese!

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Slow Cooker Beef and Potato Au Gratin

 I can consume au gratin potatoes by means of the plate complete! I decided to add ground red meat to homemade potatoes au gratin and got here up with this appropriate hearty meal.

I certainly enjoyed growing this recipe. I knew that the potatoes could need some heavy seasoning, so I went heavy with the salt and pepper, however additionally introduced garlic powder, paprika and parsley.

yield: 6 servingsAuthor: Haedarprint recipe

Slow Cooker Beef and Potato Au Gratin

prep time: 25 MINScook time: 4 HOURStotal time: 4 hours 25 mins

Beef, Potatoes and Cheese layered within the gradual cooker.

INGREDIENTS:

• 1 lb. ground beef plus a touch of salt and pepper to season
• 1 cup thinly sliced white onion
• 3 lbs. peeled russet potatoes sliced a ¼ inch thick (about 7 cups total after being sliced)
• 1 tsp. paprika
• 1 tsp salt
• 1/2 tsp. garlic powder
• 1 tsp. parsley
• 1/4 tsp. pepper
• 1/2 cup chicken broth or beef broth
• 3 cups shredded sharp cheese
• 1 lb. ground beef plus a touch of salt and pepper to season

INSTRUCTIONS:

1. Brown the ground beef on the stove top, drain fat. Add a touch of salt and pepper to season.
2. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.
3. Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.
4. Drizzle over the broth evenly over the layers.
5. Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.
6. Serve and enjoy!

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Slow Cooker Poor Man’s Stew

 Slow Cooker Poor Man’s Stew is crafted from scratch with ground red meat to save money. A very hearty meal with little or no effort or cash.

Looking for a finances meal this week? I made this Poor Man’s Stew for $6.24 and it feeds five people! I placed ground pork, russet potatoes, carrots, onions, a garlic clove (not pictured, I had this reachable), tomato paste, water and seasoning in my gradual cooker simmered it all day to make this Hearty Poor Man’s Stew.

The thought for this meal came from my favourite vintage movie The Princess Bride. I made a stew similar to the one visible within the film wherein Fezzic (Andre the Giant) hand fed Inigo Montoya (Mandy Patinkin) a hearty stew looking to get him sober, so they may pass locate and shop Westley.

yield: 5 servingsAuthor: Haedarprint recipe

Slow Cooker Poor Man’s Stew

prep time: 15 MINScook time: 7 HOURStotal time: 7 hours 15 mins

A delicious stew made from scratch with ground pork as opposed to stew meat to keep money!

INGREDIENTS:

• 1 lb. ground beef browned and drained
• 1 onion diced
• 3 carrots sliced
• 1 1/2 lbs potatoes diced large
• 1 garlic clove minced (I had this on hand already)
• 6 oz. can tomato paste
• 1 tsp. salt
• 2 cups water
• 1/4 tsp. pepper
• 1 tsp. dried oregano
• 1 tsp. onion powder

INSTRUCTIONS:

1. Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
2. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
3. Cover and cook on LOW for 7 hours, without opening the lid during the cooking time.
4. Serve with buttered sandwich bread. Enjoy!

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Crock Pot Chicken and Dumplings

 Juicy chook breasts cooked to tender perfection within the slow cooker in a wealthy creamy sauce.

Shortcut dumplings make this deliciously comforting meal handy for a own family favored everyone will agree on.

Chicken and Dumplings are possibly the ultimate consolation meals.  Tender juicy shredded hen and soft dumplings in a rich creamy brothy gravy.

Don’t get me wrong, I love Old Fashioned Chicken and Dumplings from scratch however having a hectic family with children, I know that sometimes time is short and I don’t have hours to spend cooking a complete Sunday dinner from scratch.

This recipe uses a few little brief cuts to make it certainly brief and easy to put together at the same time as now not skimping on flavor.

yield: 4 servingsAuthor: Haedarprint recipe

Crock Pot Chicken and Dumplings

prep time: 10 MINScook time: 5 HOURS 10 MINStotal time: 5 hours 20 mins

Easy Crock Pot Chicken and Dumplings. Juicy hen breasts prepare dinner to tender perfection within the slow cooker in a wealthy creamy sauce. Shortcut dumplings make this delicious comforting meal easy.

INGREDIENTS:

• 1 can cream of chicken soup (10.5 oz)
• 1 can cream of celery soup (10.5 oz)
• 1 tablespoon fresh parsley
• black pepper to taste
• 1 teaspoon poultry seasoning
• 4 skinless boneless chicken breasts
• 2 cups frozen vegetables or peas and carrots, defrosted
• 2 cups low sodium chicken broth
• 1 can refrigerated biscuits (8 pieces) Buttermilk, Country or Homestyle 
• 1 large onion diced

INSTRUCTIONS:

1. Add onion to 6 qt crock pot and top with chicken breasts.
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
3. Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve:

1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

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