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@jbobenny2: A little pampering today on this fine Sunday ! Part 1! Doing a few of these today #pamperyourself

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cats_jenny87
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Sunday 31 January 2021 17:01:00 GMT
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qbizkit
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Where you been? I missed you on here. 🖤
2021-04-29 21:42:08
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Bringing back Hamburger Helper, baby! Kicked Up Hamburger Helper   2 ½ tablespoons butter 2 tablespoons olive oil 1 pound ground chuck Salt and freshly ground black pepper Emeril’s Original Essence ½ cup chopped shallots 1 tablespoon minced garlic 2 tablespoons bleached all-purpose flour 1 to 11/4 cups whole milk 1 1/4 cups freshly grated Parmigiano-Reggiano (about 5 ounces) 1/2 pound dried ziti or penne, cooked al dente and drained 2 tablespoons extra-virgin olive oil 1/4 cup thinly sliced fresh basil leaves   Preheat an air fryer or the oven to 400 degrees F. Generously butter a baking dish with 1 tablespoon of the butter.   Add the olive oil to a large skillet or sauté pan over medium high heat. Add the ground beef, season with salt, pepper, and Essence, and cook, stirring, until about halfway cooked through. Add the shallots, garlic, remaining 1 ½ tablespoons of butter and the flour and cook, stirring, without browning the flour, for about 4 minutes. Whisk in the milk, little by little, and cook until the sauce returns to a boil and thickens, about 5 minutes. Season to taste with salt and pepper and whisk in 1/2 of the grated cheese. Remove from the heat, add the drained pasta, stir to combine well, then transfer to the prepared baking pan.   Sprinkle with the remaining cheese. Bake until golden brown and bubbly, about 20 minutes. Serve immediately.   Yield: 6 to 8 servings
Bringing back Hamburger Helper, baby! Kicked Up Hamburger Helper   2 ½ tablespoons butter 2 tablespoons olive oil 1 pound ground chuck Salt and freshly ground black pepper Emeril’s Original Essence ½ cup chopped shallots 1 tablespoon minced garlic 2 tablespoons bleached all-purpose flour 1 to 11/4 cups whole milk 1 1/4 cups freshly grated Parmigiano-Reggiano (about 5 ounces) 1/2 pound dried ziti or penne, cooked al dente and drained 2 tablespoons extra-virgin olive oil 1/4 cup thinly sliced fresh basil leaves   Preheat an air fryer or the oven to 400 degrees F. Generously butter a baking dish with 1 tablespoon of the butter.   Add the olive oil to a large skillet or sauté pan over medium high heat. Add the ground beef, season with salt, pepper, and Essence, and cook, stirring, until about halfway cooked through. Add the shallots, garlic, remaining 1 ½ tablespoons of butter and the flour and cook, stirring, without browning the flour, for about 4 minutes. Whisk in the milk, little by little, and cook until the sauce returns to a boil and thickens, about 5 minutes. Season to taste with salt and pepper and whisk in 1/2 of the grated cheese. Remove from the heat, add the drained pasta, stir to combine well, then transfer to the prepared baking pan.   Sprinkle with the remaining cheese. Bake until golden brown and bubbly, about 20 minutes. Serve immediately.   Yield: 6 to 8 servings
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