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- Brown meats and drain off fat
- Add meats and cheese in frying pan and stir over low heat until melted
- Mix in spices and worcestershire sauce
- Spread mixture on cocktail rye slices
- Place on cookie sheet and bake approximately 10 minutes at 400f until hot
- Serve hot or warm | Go bears party ryes |
- Preheat your oven to 180c
- Pineapple layer:
- Melt the butter and pour into the base of a 20cm round cake tin
- Also brush the butter around the sides of the tin
- Sprinkle the brown sugar over the base of the tin
- Arrange the pineapple rings in the tin and place a cherry into the centre of each ring
- Cake batter:
- Cream the butter and sugar until light and fluffy
- Beat in the egg and the vanilla
- Sift the flour and fold into the mixture, alternating with the milk
- Pour the cake batter over the pineapple and cherries
- Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean
- Remove the cake from the oven and loosen the cake from the sides of the tin
- Invert the cake onto a serving plate
- Enjoy either warm or cold | Golden circle pineapple upside down cake |
- Add all ingredients, except greens to a blender
- Stuff the rest of the blender with greens - about three to five good handfuls - they shrink when blended ! lettuce, romaine, spinach, chard, kale, collards, parsley, or whatever you have in the fridge or garden
- Blend until smooth
- You could use more fruit than greens and slowly add more greens as you get used to them | Greens to go smoothie |
- Combine ingredients except for the bread
- Chill in refrigerator
- When ready to serve, cut the top part of the hawaiian king bread off leaving a hallow space to put in the chicken salad
- Cut up the bread into chunks
- Use the bread to dip into the chicken salad | Hawaiian chicken salad appetizer |
- Heat 1 tbsp oil in pan and saut mushrooms until browned
- Remove from heat
- Heat remaining oil in pan and add rice
- Add egg and mix until rice is thoroughly coated with egg
- Cook for 5-10 minutes on high, or until egg is lightly browned
- Combine rice mixture and vegetables in large bowl and stir until vegetables are well mixed
- Add soy sauce to taste and serve | Healthy fried rice |
- Preheat oven to 425f
- Mix pumpkin, milk, and egg whites until smooth
- Gradually stir in splenda
- Add the pumpkin pie spice
- Taste and add more if need be
- Pour into crust and spread evenly
- Bake in the oven for 15 minutes then reduce the temperature to 350f and bake for another 45 minutes
- Let cool and serve your favorite way
- To make to crust less likely to turn soggy, beat some egg whites and brush over the crust and bake at 350f for about 5 minutes | Healthy pumpkin pie |
- Preheat oven to 350f
- Pour stew into an 8 x 8-inch baking dish, i recommend glass
- Prepare biscuits according to package
- Spoon them onto the top of the stew
- Bake for 30 minutes or until biscuits are browned
- Let stand for 3-5 minutes
- Serve and enjoy | Homebakes knock off beef stew and biscuits |
- Cook's
- Preheat the oven to 350 degrees f
- Grease 2 round cake pans
- As the oven preheats, begin to make the cake batter
- Dissolve the cocoa into the espresso
- Stir the buttermilk into the cocoa mixture and set aside to cool
- Whisk together the flour, baking soda and salt
- In another bowl, beat the butter with an electric mixer at medium speed for about 6 minutes, while gradually adding the sugar
- The butter mixture should be light and fluffy
- Slowly add the eggs and vanilla to the butter, while continuing to beat
- Be sure to scrape down the sides of the bowl as you go, so all the ingredients get incorporated
- Fold the flour and cocoa mixtures into the butter mixture with a rubber spatula, alternating from flour to cocoa in the following order: 1 / 3 flour mixture
- 1 / 2 cocoa mixture
- 1 / 3 flour mixture
- 1 / 2 cocoa mixture
- 1 / 3 flour mixture
- Do not overmix !
- Pour half of the finished batter into each of the cake pans and level the tops with the spatula
- Bake for 30-40 minutes in the center of the oven, rotating halfway through
- Check with a wooden toothpick for doneness
- Cool for at least 15 minutes before inverting onto a baking rack to cool completely
- Make the buttercream: with an electric mixer beat the peanut butter and butter in a large bowl until creamy
- Add the powdered sugar and beat until spreadable
- With a serrated knife halve the two layers making 4
- Place 1 cake layer top down on the rack and spread 1 / 3 of the buttercream to the edges of the layer
- Top the first cake layer with another and repeat with the buttercream
- Continue layering with the remaining layers and buttercream, ending with cake
- Refrigerate covered in plastic wrap for at least 3 hours and up to overnight
- Remove the cake from the refrigerator and carefully transfer to a wire rack over a sheet pan
- To make the ganache, chop the butter and scatter it into the chocolate pieces in a large bowl
- Heat the cream and corn syrup in a saucepan over moderate heat
- As soon as the cream mixture begins to boil, pour it over the chocolate mixture and begin stirring vigorously
- When the chocolate has melted and is combined thoroughly with the cream, stir in the vanilla
- Quickly begin pouring the ganache over the top of the cake, allowing it to flow down and cover the sides
- Pack the chopped peanuts onto the ganache to cover the sides of the cake, leaving the chocolate on top exposed
- Store in the refrigerator
- Serving suggestions: i like to reserve a little of the buttercream and a handful of whole honey roasted peanuts to decorate the top of the cake
- Try using a star
- Then, set peanuts into the buttercream border to form an interesting design | Honey i m peanuts about you cake |
- Bring rice and 3 cups water to a boil in medium sauce pan
- Reduce heat to low, cover and simmer 40 minutes or until water is absorbed by rice
- Meanwhile, heat oil in large skillet over medium heat
- Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt
- Saut 2 minutes, then reduce heat to low
- Cover and cook 15 minutes or until vegetables are tender, stirring once or twice
- Whisk 1 / 2 cup cornmeal in bowl add to skillet mixture and cover and cook on low for 10 minutes more
- Stirring once or twice
- Remove from heat, and stir in hot rice, cilantro, lime juice and zest
- Cool 20 minutes
- Wet hands and shape mixture into 8 burgers
- Refrigerate 30 minutes
- Prepare grill to medium heat
- Brush burgers and grill rack with olive oil
- Grill 7 minutes per side or until crusty on the outside | Hot tamale burgers |
- Heat water and butter to rolling boil
- Stir in flour, stirring vigorously over low heat about 1 minute, or until mixture forms a ball
- Remove from heat
- Beat in eggs all at one time and continue beating until smooth
- Drop dough by scant 1 / 4 cupfuls about 3' apart on ungreased baking sheet
- Bake at 400 for 35 to 40 minutes, or until puffed and golden
- Cool out of draft
- Cut in half horizontally, open, and remove any uncooked filaments of dough
- Make dream whip according to package directions
- Make pudding with only half the milk it calls for
- Quickly add the pudding to the dream whip and mix well
- Fill cream puffs, sprinkle with a little powdered sugar and refrigerate until serving -- if you don't eat them first ! | I can t believe i made cream puffs |
- Boil potatoes until tender but not mushy, set aside to cool
- For dressing: mix all ingredients in a bowl
- Any and all of the ingredients can be adjusted to your taste as my dressing never turns out the same way twice depending on whether i'm in the mood for sweet, peppery, salty, etc
- Mix potatoes, celery, onion, egg, and dressing in a bowl and chill
- Enjoy ! | I hate miracle whip but i love this potato salad that s |
- Boil water, take off heat and add tea bag
- Let steep
- Add rice and all other ingredients except butter, bring back to a boil
- Reduce heat, cover and simmer for 20 minutes
- Remove from heat, stir in butter until completely melted | I thought i had nothing to eat rice |
- Combine spinach, onion, red peppers, olives and seasonings in a greased 9 inches pie plate
- Top with feta
- Mix bisquick, milk and egg with whisk until smooth, then pour over other ingredients
- Bake at 400f for 30-35 minutes until knife in center comes out clean | Impossible bisquick spinach feta pie |
- Grease two 9x5x3-inch loaf pans
- In a large bowl mix together all of the dry ingredients
- Blend in the water and oil, and mix in the eggs
- Blend in the pumpkin
- Fold in the pecans
- Divide the batter between the prepared pans
- Bake at 350f for 1 hour, or until a toothpick inserted in the center comes out clean | It smells like christmas pumpkin bread |
- Preheat oven to 350f and spray baking pan with non-stick cooking spray
- In frying pan on medium to high heat, sear to brown pork chops in oil on both sides
- While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper, then dry onion soup mix over all
- In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned
- Place browned pork chops over all, cover with foil and bake at 350f for 45 minutes, until tender
- Lift up pork chops to stir rice mix in pan and taste
- Add more water if needed
- When the rice is done, the pork chops are usually very tender
- I've found that over the years cooking times may sometimes vary | It s too easy pork chops rice casserole |
- For the rub, combine all ingredients in a ziploc bag
- Reserve 2 tsp for topping
- Place chicken into ziploc bag and rub mixture into chicken
- Let sit in fridge for at least 1 hour or overnight
- For topping, saut garlic, peppers, and onion in olive oil until tender
- Add remaining ingredients and cook until slightly thickened
- To bake, place seasoned chicken in a 9x13 baking pan
- Divide topping equally on top of each breast
- Bake 30-45 minutes or until chicken is cooked through
- Eagerly anticipate your meal as the aroma wafts through your house ! | Jamaican me hungry chicken bake |
- Pour the limeade mix in the blender
- Add the strawberries, mangoes, sherbet / sorbet and ice cubes
- Blend until you have a smooth consistency
- Pour into glass and drink up | Jamba juice at home lime it up smoothie |
- Pour the apple juice in the blender
- Add the strawberries, bananas, frozen yogurt and ice cubes
- Blend until smooth with a thick consistency
- If vegan use suitable sugar | Jamba juice at home strawberries wild smoothie |
- Roast coriander and cumin and ground afterwards
- Mince chilli
- Mix all ingredients well
- If you marinate your meet longer than 8 hours add the garlic 4 - 8 hours before you barbecue
- Cover your meet for 4 - 48 hours, the longer the better
- Barbecue the cubes until done
- Enjoy ! | Jeera on cubes barbecue marinade |
- Preheat oven to 350f
- Line a 913-inch baking pan with aluminum foil, and grease lightly
- In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally
- Stir in sugar, salt and vanilla & peppermint extracts
- Remove from heat
- Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next
- Stir in flour and cocoa powder until mixture is uniform
- Stir in crushed cookies
- Spread batter into prepared pan
- If desired, crush 3-4 additional cookies finely and scatter on top of batter
- You can also crush 1 candy-cane and sprinkle it on top
- It will melt slightly but still be pretty and festive
- Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter
- Cool brownies in pan on wire rack for 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing | Joe s peppermint cookies n cream brownies |
- Marinade
- Create a marinade, by mixing oil, orange juice, vinegar, & salt
- Whisk to blend
- Toss into cooked chicken and allow to marinate for several hours in a plastic bag in the refrigerator before adding other ingredients
- Assembly
- In a very large bowl, gently toss all ingredients except mayo and reserved juice
- Dressing
- Whisk together mayonnaise and pineapple juice
- Pour over mixed ingredients and toss
- Let rest
- Cover and refrigerate for 1 hour before serving | Just trust me bistro chicken salad |
- In large bowl, combine mayo, relish, sugar, seas
- Salt and mustard
- Gently fold in rest of ingredients adding peas last so they don't get broken up and mushy
- Chill
- If you like it extra creamy, double the sauce | Kelly s creamy cheddar pea salad |
- In a large bowl whisk the buttermilk, oil, hot pepper sauce, minced garlic, dijon mustard, 1 teaspoon salt and about 1 / 2 teaspoon black pepper
- Add in sliced onion and chicken pieces
- Turn to coat / mix well
- Cover and refrigerate for a minimum of 4 hours or up 24 hours, turning occasionally
- Place a cookie rack on a foil-lined 15x10-inch baking sheet
- In a bowl mix together dry breadcrumbs, parmesan cheese, flour, thyme spice, paprika, cayenne pepper, 1-1 / 2 teaspoon seasoned salt salt and garlic powder
- Remove the chicken pieces from marinade, allowing any excess marinade to drip off the chicken
- Dip the chicken pieces into the breadcrumb mixture and turn to coat completely
- Arrange chicken on rack or racks on the baking sheets
- Let chicken stand for 30 minutes, no more no less !
- Set oven to 425f
- Drizzle the melted butter over the chicken pieces
- Bake until crisp, golden and cook through about 45 minutes | Kicked up oven fried chicken |
- Set oven to 425f
- Line a baking sheet with foil, then arrange the ribs in a single layer
- Season with season salt and pepper
- Bake for about 25 minutes
- Turn the ribs over and bake for another 15 minutes or until browned
- Meanwhile in a bowl combine ketchup, hoisin, lemon juice, garlic, louisiana hot sauce, habanero chili hot sauce, cinnamon, allspice and seasoned salt
- Mix well to combine
- Baste the ribs with about half the sauce
- Cook for another 10 minutes more
- Turn over and baste with the remaining sauce and continue to bake for another 15 minutes or until the ribs are thoroughly cooked through | Kicked up oven baked pork baby back ribs |
- Saut onion, garlic and celery together until limp
- Add carrots, and saut a few minutes
- Add in spaghetti sauce and stock
- Bring to a boil
- Add seasonings
- Add noodles, broken up, and peas and corn
- Boil until noodles are almost done
- Add red pepper and cook through
- Serve hot with buns
- This is just how i used up my left overs
- :) | Kitchen sink soup |
- In mixing bowl add spinach dip and sour cream
- Mix and add corn and mix again
- Melt margarine in microwave
- Add stovetop dressing or dressing cubes, pour over the melted margarine
- Mix well
- Add 1 / 4 tsp salt or salt substitute
- Add pepper to taste
- Mix
- Preheat oven 375f
- Spray pam in a round deep 1 1 / 2 quart casserole dish
- Pile into casserole dish
- Place foil on top
- Cook 25 minutes | Korney spinach dip stuffing side dish |
- Peel and rinse onions under cold water and fill 1ltr sterilized pickle jars as full as possible
- To each jar, add 2 tbs of pickling spice mix
- Add white vinegar to fill each jar
- Seal tightly, leave at room temperature for 7-10 days
- Give jars a shake to stir up spices once a day
- After 7 days, taste test the pickles
- If the center of the onion tastes like a pickle, with little or no onion taste, you're done -- refrigerate jars to stop pickling process
- Lasts for 3-4 months in fridge
- Liquid may become slightly murky over time but pickles are fine
- They'll likely be all gone before then | Laings english pickled onions copycat |
- Combine everything but pasta on stove top and heat until bubbling
- Add pasta and serve | Leftover lo mein for two |
- Combine cream cheese and cool whip
- Fold fruits into cream cheese mixture
- Crumble half of the cake or any other sort of sweet crumbs in a glass
- Layer some of the fruit mixture, the rest of the cake, then the rest of the fruit
- Enjoy ! | Leftovers dessert |
- Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter
- Pour into pie crust
- Bake at 350 f for 30-45 minutes
- Pie should be set and barely golden brown on top
- Can be served with cool-whip or other favored whipped topping | Lemon coconut custard pie |
- This is a quick and easy version of the original recipe for cretons
- Simply place the veal into a 2-quart saucepan
- Add all the ingredients at one time, plus one can of water as suggested on the soup can
- Mix well and cook uncovered on the stovetop over a very low flame until all the liquid is absorbed and mixture is very thick in consistency
- Approximately 3 hours
- Cool slightly and pour into individual covered plastic containers and chill overnight
- This can be frozen for freshness and defrosted easily | Lite cretons |
- Saute onion and garlic in olive oil over medium heat until onion is almost tender
- Sprinkle in 2 tablespoons old bay seasoning and stir constantly for about 30 seconds
- Add in chicken stock, red wine vinegar, oregano, parsley, and tabasco
- Bring to almost boiling over medium heat
- While this is heating, lay out frozen seafood mix, shrimp, and catfish on a cutting board
- Sprinkle with the juice from one lemon
- Then sprinkle with remaining one tablespoon old bay seasoning and black pepper
- Let this stand while mixture is heating
- When liquid is almost boiling add in the seafood mix, rice, tomato soup, canned tomatoes and okra
- Be sure to add all liquid from both the tomatoes and okra
- Lastly, add in the gumbo fil
- Simmer for 30 minutes, stirring occasionally | Little bear s seafood soup |
- Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients
- Add the sour cream or buttermilk last & use more as needed to reach desired smoothness
- Spoon yolk mixture into halves
- The bulk will have grown substantially, so pile it high & 'dust' with a sprinkle of paprika | Loaded deviled eggs |
- Dice chicken breasts into 1' cubes
- Whisk all other ingredients together to form marinade
- Set some aside for basting or sauce if desired
- Add marinade to chicken and refrigerate overnight, stirring occasionally
- Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm
- Place two skewers on a fresh bread roll or italian bread, grip the meat firmly with the bread and pull out skewers
- Enjoy ! | Lupo s chicken spiedies |
- In a small bowl combine quick oats, margarine, and boiling water
- Cover and allow margarine to melt, and mixture to cool a bit
- Mix remaining cake ingredients and mix well
- Spread into 9x13 greased and lightly floured cake pan
- Bake at 350f for approximately 35 minutes or until done
- For icing: mix icing ingredients until well blended
- Spread over cooled cake and put under broiler until coconut browns | Ma s oatmeal cake and icing |
- Over low heat, carefully melt butter
- Add marshmallows and stir until just melted
- Remove from heat, stir in cereal and spread into a 10
- 5 x 15 inch pan that has been buttered or sprayed | Man rice krispies treats |
- Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended
- Gently stir in cool whip topping
- Cover
- Refrigerate at least one hour
- Serve with cut-up fresh fruit
- To grill fruit:
- Peaches, nectarines and plums get a deep caramel-like flavor when cooked on the grill
- Here's how to do it
- Put pieces of fresh fruit on skewers
- Use fruit that's just staring to soften, so that it stays firmly on the skewers
- Sprinkle fruit with cinnamon or nutmeg
- Place fruit on the grill for a minute to sear
- Check the underside
- Once it's golden with grill marks, turn it over to finish cooking | Margarita dip for fresh or grilled fruit |
- To make the salad: have all ingredients chilled
- Break the lettuce into a serving bowl
- Add other ingredients except cheese
- Toss lightly with avocado dressing
- Top with grated cheese
- To make the avocado dressing: put all ingredients in the blender and blend well | Meal in a bowl guacamole salad |
- Preheat the oven to 200c
- Wash the potatoes to remove any dirt, pat dry with paper towels
- Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper
- Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through
- Cool for about 10 minutes
- While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork
- Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander
- Cover the bowl with with plastic wrap, and set aside
- Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh
- Mash the potato flesh until smooth and gently mix with the chickpea mixture
- Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste
- Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture
- Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through
- Serve the potatoes with the remaining half of the chopped coriander | Middle eastern twice baked potatoes |
- Preheat oven to 425f
- In a mixing bowl, beat the eggs, mayo, buttermilk and oil until smooth
- Combine the cornmeal, sugar, baking powder and salt
- Add to the egg mixture and beat until just combined
- Pour into a large greased cast iron skillet or greased round baking dish
- Bake at 425f for 25-30 minutes or until a toothpick inserted into the center comes out clean | More lish ous cornbread |
- Whisk together vinegar, maple syrup, soy sauce, sesame oil, and gingerroot in a small bowl
- In a large bowl, combine cabbage, onions, carrots and apple
- Pour dressing over salad and mix well
- Refrigerate for 1 hour before serving | Nat s king cole coleslaw |
- In a non-stick pot, heat oil
- Add orzo and sautee until browned
- Add the rice
- To the 3 cups of boiled water, add the chicken soup mix, garlic powder, turmeric, black pepper, and turmeric
- Add seasoned water mixture to the pot, cover, and simmer for 20 minutes until all water has evaporated
- Don't open lid
- Remove from heat after 20 minutes and allow to rest 10minutes
- Fluff with fork | Near east rice pilaf low fat |
- Add 1 tbsp of olive oil to your soup pot, let heat on medium heat for about 3 minutes prior to adding chicken
- Salt and pepper chicken breasts
- I like to cut the cooking time down, so i slice my chicken in half to thin it out
- Sprinkle with cumin on both sides and add chicken to the pan
- Cook until both sides are golden brown
- Remove the chicken from the pan and set aside for at least 10 minutes to cool prior to cutting in thin slices
- Cut up celery, bell pepper, onion and jalapeo and add to the pan on medium heat
- Let this cook for about 5 minutes prior to adding the corn
- Cut the corn off the cobb and add to the hot pan
- Let all veggies cook for 10 minutes on medium heat
- Chop up the two chipotle peppers and add to the pan with the one teaspoon of the sauce that covers the peppers
- Let cook for two minutes prior to adding the can of crushed tomatoes
- Let this all simmer together for 2 minutes and then add the box of chicken broth
- Add in 2 tbsps of the chopped cilantro and let soup boil for about 3 minutes
- Bring soup down to a simmer for about 20 minutes to let the flavors melt together
- Serve by garnishing with the remainder of cilantro and an avocado slice | No copycats here homemade chicken tortilla soup |
- Preheat oven to 375
- Slice ends off of eggplant, and cut it lengthwise into 1 / 2-inch strips
- Use a paper towel to blot eggplant slices on both sides
- Spray a large baking pan with nonstick spray
- Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings
- Coat eggplant slices on both sides -- first with egg whites, and then with fiber one crumbs
- Place slices flat on the baking pan, and cook in the oven for 30 minutes
- Then, flip slices over and bake until browned on both sides
- Remove pan from oven, but leave oven on
- Spread 1 / 4 cup of sauce over the bottom of an 8x8-inch baking dish sprayed lightly with nonstick spray
- Arrange half of the baked eggplant slices evenly over the sauce
- Continue to layer ingredients evenly in this order: sauce, mozzarella and parm topping, sauce, eggplant, sauce, and cheeses
- Cover dish with foil and return to the oven
- Bake for 25 minutes, or until heated throughout
- Allow to cool slightly, and then cut into quarters | No harm eggplant parm ww |
- Cook rice according to package directions
- Divide ground beef in half and make two patties seasoned to your own taste
- Cook patties in a large skillet until done and then set aside leaving fat in pan
- Cook onions in pan until tender and set aside
- Fry both eggs in same pan until done, but with soft centers
- Heat gravy in sauce pan or microwave oven
- Use two dinner plates, making a bed of the cooked rice on each
- Place one of the beef patties on each bed of rice
- Divide cooked onions and place each half around each of the patties
- Top each patty with one of the fried eggs
- Divide beef gravy and pour each half over the plates of food | No name beef recipe loco moco |
- Place ham bone, onion, celery, carrots and water in a large stock pot
- Bring to a boil and reduce heat to simmer, skimming foam occasionally
- When meat is starting to separate from the bone, remove bone and allow to cool
- Add bouillon, i used ham flavored better than bouillon, garlic salt and pepper
- Add beans, whatever kind you like, tomatoes and continue to simmer
- Remove ham from bone and return ham to soup mixture along with cubed ham
- At this point i recommend you taste test the soup for seasonings, but be careful, it doesn't bite your tongue, it grabs your throat !
- I served this with corn bread and fresh fried potatoes with bacon & onion
- It gets better after a day or two in the refrigerator | Not your average ham bean soup |
- Blend mayonnaise, vinegar, garlic and dill
- Refrigerate for several hours or overnight
- Stir together chicken, peppers and cheese and blend with the chilled dressing
- Serve ! | Not your every day chicken salad chicken salad |
- Preheat oven to 350f
- Spray an 8-inch glass baking dish with non-stick spray
- Measure 1 / 2 cup spaghetti sauce from jar and spread evenly on bottom of dish
- Brown ground beef in a skillet over medium heat
- Drain and return to skillet
- Add remaining spaghetti sauce, italian seasoning and garlic salt
- Simmer for 5 minutes
- Layer half of ravioli on the sauce in the dish
- Spread half of the beef mixture over the ravioli and top with 1 cup of the mozzarella cheese
- Repeat layers one more time, ending with cheese
- Bake for 1 hour
- Allow to stand for 5 minutes before serving | Not lasagna |
- Skin chicken, if desired
- Arrange chicken on a foil-lined 13x9x2-inch baking pan
- Set aside
- In a small bowl, combine marmalade, barbecue sauce, worcestershire sauce, and lemon juice
- Pour over chicken
- Bake, uncovered, in a 350 degree oven for 45 minutes, spooning sauce over chicken occasionally
- Increase oven temperature to 400 degrees
- Bake for 15 minutes more or until chicken is tender and no longer pink | Old ladies on a bus chicken |
- Mix, sprinkle lightly on your favorite cut of beef, then cook as desired ! | Outback steak rub |
- In a large mixing bowl blend the following ingredients: cream cheese, sour cream, mayonnaise
- Stir in dry ortega taco seasoning mix
- Spread in 9x13-inch pan and top with any / all of the optional ingredients listed above
- Portions should be to your liking-- put on as little or as much as you would like
- Serve with tostitos white corn chips ! | Party taco dip |
- Mix together and bake until cheese melts
- Best when served warm with assorted crackers
- Can be used chilled as a spread | Pass me another hot clam dip |
- Heat oil in a nonstick skillet over medium high heat and add eggplant and cook until almost soft
- Bake spaghetti squash at 450f for 1-2 hours until firm to the touch, let cool and then scoop out pulp
- Add peppers, onions and oregano to eggplant and saut until tender
- Stir in shrimp
- Cover and steam, stirring every so often
- Add in spaghetti squash and cook for less than a minute
- Add olives and parsley: toss again & serve ! | Pasta with shrimp eggplant |
- Place a large bowl, filled halfway with ice, in the sink
- In a medium size pot over medium low heat, melt chocolate, cream, and butter
- Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens
- Cook for 5-6 minutes
- Do not let boil
- Remove pot from heat
- Whisk in the sifted confectioners' sugar until mixture becomes smooth, then put the pot on top of the bowl of ice
- Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy
- Remove from ice
- Spread onto cooled cake layers
- The frosting will thicken as it sets up
- If the frosting gets too hard to spread, put back on low heat and stir constantly until you get the spreading consistency desired
- I have been adding 1 tbs
- Of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting | Perfect chocolate frosting |
- Combine all ingredients and mix well
- Serve chilled
- Your family and friends will go nuts | Pink stuff cherry pie filling pineapple dessert |
- Preheat oven to 375f
- Cook the diced bacon until crispy, remove from bacon fat and drain on paper towel
- Forget everything you were ever taught about peeling potatoes, and peel them with a knife leaving a good bit of potato on the skin
- Retain center of potatoes for another recipe, or slice them into wedges and cook in the same manner as the potato skins
- Deep fry the potato skins until crispy and golden
- Drain thoroughly and salt to taste
- Spread the potato skins evenly on a pizza pan
- Sprinkle evenly with the green onions, cheese and bacon
- Bake for 10-15 minutes until hot and cheddar is melted
- Serve hot with sour cream for dipping | Pizza pan potato skins |
- Combine flour, salt, & pepper
- Pound into steaks
- In large skillet, brown onions in oil over medium heat
- Remove & set aside to drain
- Add steaks to skillet, & brown well on both sides
- Return onion to skillet, piling them on top of steaks
- Pour pizza sauce over all
- Cover skillet, reduce heat to medium low, and simmer 10-12 minutes, until steaks are cooked through
- Uncover and top evenly with parmesan and mozzarella
- Cover, and cook 3-5 minutes until cheeses are melted | Pizza steak |
- In a medium sized bowl combine all gravy ingredients and set aside
- In a large gallon size plastic zipper type bag, combine flour, seasoned salt, pepper and shake well to combine
- Place meat into bag and shake well to coat pieces
- Heat grease until hot but not smoking, and cook meat until lightly browned on all sides
- Put half of meat into crockpot, and top with half of gravy mixture
- Top with rest of meat and gravy mixture
- Cook for 5 hours on low | Posh pork roast crockpot |
- In a bowl combine eggs, sugar, flour and milk
- Grease a stoneware dish with all the butter
- Pour in the dough and add fruit, raisins or almonds to taste
- Bake in the cold oven at 180c for about 60 minutes or until custard has set
- You might need to cover the dish after 40 minutes or so
- Allow to stand and set for at least 10 minutes before serving | Puddingkuchen custard bake |
- Cut apples into small slices, (about 8 slices to an apple not minuscule as they will mush when cooked
- Shred baby carrots into a bowl
- In a bowl, mix sugar, cardamon, and cinnamon, whisk together
- Unroll crescent rolls onto a slightly floured surface or silpat and separate into 8 triangles, brush dough with melted butter
- Divide apples evenly over dough
- Sprinkle carrot shreddings over apples
- Drizzle 2 tsp honey over apple / carrot mixture
- Sprinkle cinnamon / cardamon / sugar mixture over apples and carrots
- Roll from fat side to narrow side encompassing apple / carrot mixture
- Place on nonstick cookie sheet
- Cook for 20 min at 350f
- Remove from oven and let cool
- Drizzle remaining honey over rolls
- Enjoy !
- Check turnovers after 15 minutes | Quick and healthy picker uppers apple treats |
- Preheat oven to 400 degrees
- Lightly grease a cookie sheet
- Remove the buiscuits from the can and separate
- Place one buiscuit in the center and place the remaining buiscuit around it slightly overlapping
- Now flatten them out with your fingers into a 10 inch circle
- Brush with the olive oil
- Sprinkle with the remaining ingredients
- You can use any kind of cheese you have on hand
- Chili powder and monterey jack and some chopped chillies give you a great tex-mex bread
- Bake about 15 minute until edges are nice and brown
- Pull apart to serve | Quick biscuit bread |
- Grease or parchment paper 1 or 2 cookie sheets, depending on the size
- Dissolve sugar in warm water
- Sprinkle yeast over liquid
- Combine milk, salt, and butter in saucepan and heat until warm
- Add yeast and flour
- Work and knead dough for about 10 minutes
- Cover and let rise in warm place for about 30 minutes
- Turn on floured surface and pat to 3 / 4' thickness
- Cut with round cookie cutter and place on prepared sheets
- Let rise in warm place for about 45 minutes or until double in size
- I usually put some flour in a hand sieve and sprinkle the tops before baking
- Bake at 375 degrees for 15-20 minutes | Quick buns |
- Make crust:
- Combine first three ingredients
- Cut in butter until mixture is crumbly
- Add egg yolk and vanilla
- Blend thoroughly
- Pat 1 / 3 of the dough on bottom of 9-inch springform pan
- Bake in hot oven, 400f, about 8 minutes or until golden
- Cool
- Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1 3 / 4 inches
- Turn oven up to 450f place a 9x13 inch pan of hot water in bottom of oven, this helps to keep the custard creamy
- Make filling:
- Beat softened cream cheese until creamy
- Add vanilla
- Mix next 4 ingredients, , gradually blend in cheese
- Add eggs and egg yolks one at a time, beating after each just to blend
- Gently stir in whipping cream
- Turn into crust-lined pan
- Bake at 450f for 12 minutes
- Reduce heat to 300f and continue baking for 1 hour
- May need a little time longer because of water
- Remove from oven
- Cool
- Loosen sides with spatula after 1 / 2 hour
- Remove sides at end of 1 hour
- This cheesecake is at it's best if refrigerated overnight | Real new york style cheesecake supreme |
- In a 4-cup glass measure, stir together chili sauce, honey and mustard
- Microwave on high for 3 minutes
- Stirring after every minute
- Add 'little smokies, ' microwave on high for 2 minutes or until heated through
- Keep warm | Red river shoot out pigskins |
- Add grenadine and orgeat into a bottom of glass
- Mound ice into glass
- Add white rum and orange curaco
- Add oj, sweet and sour, and pineapple juices
- 'float' bacardi dark rum and myers dark rum on top
- Should go in a glass aprox 13- 15 ounces | Red robin drink recipe mai tai |
- Spray large nonstick skillet with cooking spray
- Add chops
- Cook on medium-high heat 4 minutes on each side or until browned
- Add onion, mushrooms and dressing
- Cook an additional 3 minutes
- Stir in rice, broth, water, apples and thyme
- Reduce heat to medium
- Simmer 10 minutes or until heated through | Roast pork and apple dinner |
- In small bowl or jar with tight-fitting cover, combine juice, mayonnaise, green bell pepper, red bell pepper, tomato paste, yogurt, horseradish, onion, mustard, chili powder and pepper
- Whisk or cover and shake to mix well
- Refrigerate, covered, 23 hours
- Whisk or shake before serving
- Each serving provides: 1 fat, 1 / 2 vegetable, 10 optional calories
- Per serving: 49 calories, 1 g protein, 3 g fat, 5 g carbohydrate, 148 mg sodium, 3 mg cholesterol, 1 g dietary fiber
- 1 points | Russian dressing ww |
- Bring orange juice to a boil
- Add to jelly powders in a medium bowl
- Stir at least 2 minutes until jelly is completely dissolved
- Add cold water
- Spoon fruit into 12 clear cups and pour jelly mixture over fruit
- Refrigerate at least 4 hours or until set
- Top with whipped topping just before serving
- Store leftovers in refrigerator | Sangria fruit cups non alcoholic |
- Mix ground turkey and spices together and let sit in fridge overnight for flavors to meld
- Brown meat mixture in a large fry pan
- Once brown, sprinkle with flour
- Stir in milk and evaporated milk
- Bring to a boil, stirring constantly and simmer till desired thickness
- Serve with your favorite reduced fat biscuits, toast, rice or noodles | Sausage and gravy low fat |
- Preheat oven to 350 degrees
- While oven is preheating, mix in a large bowl all ingredients except for the 1 / 8 cup of bbq sauce
- Spray a 2 quart baking dish with the cooking spray
- Pour meatloaf into dish, and free form into a loaf shape
- Bake for 45 minutes, then drain if needed
- Take remaining bbq sauce and spread over top and sides
- Return meatloaf to over and bake for 10 to 15 minutes
- Let meatloaf 'rest ' for 10 minutes, serve and enjoy
- :) | Secret ingredient bbq meatloaf |
- In a big pot or dutch oven, brown meat in salad dressing
- Add the next 9 ingredients and bring to a boil
- Reduce heat and simmer for 1-2 hours or till meat is tender
- Add the potatoes, carrots, pepper and onion
- Cover and simmer another hour or until veggies are tender
- Combine flour and cold water in a shaker, stir into stew and bring to a boil till thickened
- Serve | Secret ingredient beef stew |
- Cook onions& garlic with ghee on low heat
- When onions golden, add carrots and shortly after potatoes
- After 2 minutes add beans
- Do not rinse beans
- Add bean'juice' as well
- Cover veges with water plus a little bit
- Add curry / garam masala
- Bring to a boil
- Simmer for 20 minutes or until veqes are done
- Salt, pepper and spice to taste
- If needed, add corn starch to thicken | Seva bean vegetable stew |
- Just mix together ouzo and orange juice and pour over ice in a collins glass
- Garnish with an orange slice and get friendly | Sexy greek cocktail |
- Combine all ingredients in double boiler
- Simmer until heated through
- Enjoy | She crab cream of crab soup |
- Preheat oven to 350f
- Coat a broiler pan with nonstick spray and line the bottom of the pan with foil for easy clean up
- Combine the ground meats, crumbs, parsley, onion, egg whites, milk, worcestershire, salt and pepper in a bowl, using your hands to mix
- Transfer the mixture to the prepared pan, shaping it into a 9x5' loaf
- Stir ketchup, mustard, and brown sugar together in a bowl, then spoon on top of the meatloaf
- Bake until meatloaf reaches 160f on an instant read thermometer, about 1 hour
- Let rest at least 5 minutes before slicing
- Mushroom sherry sauce:
- Fry bacon in a skillet over medium heat until crisp, about 5 minutes
- Transfer bacon to a paper towel-lined plate and return pan with drippings to the burner
- Add mushrooms, shallots, and saute until mushrooms are browned, about 5 minutes, stirring occasionally
- Stir in flour and tomato paste
- Cook 1 minute
- Deglaze with sherry and simmer until evaporated
- Gradually add brother, scraping up brown bits from the bottom of the pan
- Bring to a simmer and cook until slightly thickened, about 5 minutes
- Finish sauce with reserved bacon, butter, vinegar, salt, and pepper
- Serve with meatloaf | Skinny meatloaf |
- Preheat oven to gas mark 8
- Cut your potatoes into 1 inch chunks
- Toss in a bowl the potatoes in the oil with the rosemary and lemon juice and lemon zest and garlic
- Chuck the lot onto a baking tray not forgetting to scrape herbs and oil from the bowl
- Bake for twenty minutes while listening to funky tunes and enjoying the yumminess that is to come
- Check that potatoes are firm yet 'give' with a fork
- Squish them a little bit with a fork and put back in oven for another 10 minutes on gas mark 3
- Listen to more tunes
- Serve with a squirt of fresh lemon and with greek or curry or vegan stuff or just eat out of pan
- I suggest tatskiki
- You can pulverize this into a dip using more olive oil and lemon juice or eat it chunky
- I like chunks
- I reckon this would make an ace potato salad base
- I absolutely hate mayonnaise, so there's no chance of me making that ever ! however you're welcome to try--i'll let you | Skordy new potatoes w rosemary lemon olive oi |
- Place beans in a large bowl and sit aside
- Heat oil in a large frying pan
- Add onion, garlic, corn and cumin
- Saut about 2-3 minutes over medium heat
- Add your green chili sauce and saut another minute or two
- Place in bowl with beans, let cool and mash with stick blender, it is okay if not every piece is mashed
- Add salsa, chili powder, flour and breadcrumbs
- Stir to blend ingredients with a rubber spatula
- Form in 4 patties and place on wax paper
- Store in tupperware until ready to cook
- To cook, spray on one side and saut on medium heat until browned, repeat on other side
- I serve these on toasted burger buns with pepperjack cheese, mayo, lettuce and tomato but serve it as you like | Slightly spicy black bean burgers |
- Cook and drain tortellini as directed on package
- Rinse with cold water
- Drain
- Place spinach in boiling water
- Cover and cook 1 minute
- Drain
- Immediately rinse with cold water
- Drain
- Place tortellini, spinach, onions, olives, bell pepper and shrimp in large glass or plastic bowl
- Toss lightly
- Mix remaining ingredients
- Toss with tortellini mixture
- Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours | Sloughed tortellini salad |
- Wash the peppers, cut the tops off, and place in oiled glass dish
- Cover and microwave the peppers for 5 minutes
- Saute the veggies and ground turkey with a dollop of olive oil
- Add the tomatoes and seasonings
- Cook for 3-4 minutes to evaporate some of the liquid
- Stuff the peppers and top with cheese
- Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted
- Add ins: you could add cooked rice or stir in extra cheese to the mixture before baking | South beach stuffed bell peppers |
- Grahm cracker crumb crust:
- Mix together: crumbs, splenda, spices, and almonds
- Stir in butter, mix well
- Press into bottom and slightly up sides of 10 inch spring form pan
- Set aside
- Filling:
- First beat heavy whipping cream until it starts to look frothy, then add cup splenda and 1 teaspoons vanilla extract
- Continue beating until firm peaks form
- Set aside
- Filling:
- Preheat oven to 350f
- In a separate bowl, thoroughly beat remaining filling ingredients with a mixer, for about 5 minutes
- Scraping down the sides occasionally
- Take half of whipped cream mixture and fold into filling
- Set aside other half of whipped cream mixture
- Pour filling into prepared pan
- Bake at 350f for 35 - 40 minute
- Remove from oven and let cool for 5- 10 minute
- Reset oven to 475f
- While cheesecake is cooling prepare topping
- Topping:
- Mix together topping ingredients and pour over cake
- Return cheesecake to oven and bake at 475f for 8 - 12 minute
- Cool, and chill cake for at least 4 hours before serving
- Just before serving decorate with remaining whipped cream and fruit of your choice
- I prefer blackberries
- Enjoy ! | Splenda d cheesecake sugar free low carb |
- For immediate cooking:
- Preheat oven to 350f
- Combine sauce ingredients and blend until smooth
- Toss chicken with sauce and place into a large baking dish
- Bake until chicken juices run clear
- For freezing:
- Combine sauce ingredients until smooth
- Place sauce and chicken into a 1-gallon freezer bag
- Shake to coat chicken
- Lay flat in freezer
- To thaw and cook:
- Thaw completely
- Preheat the oven to 350f
- Empty the contents of the bag into a large baking dish and bake until the juices run clear | Sticky chicky dump chicken |
- Melt 1 tablespoon butter in saute pan
- Stir in minced onions and celery seed
- In a large mixing bowl, mix parsley, salt & pepper, sage and thyme
- Stir into butter mixture in pan
- Stir in chicken broth and 1 / 4 cup butter
- Once everything is mixed together in pan then add in bread crumbs
- Stir to combine and then cover
- Remove from heat and let sit 8 - 10 minutes | Stove top stuffing |
- Core the stem area out from each tomato
- Cut each tomato in half crosswise
- Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds
- Use a finger to sweep remaining seeds out
- Place each tomato, cut-side up, on a cookie sheet
- Spray or drizzle olive oil across the top of each tomato half
- Sprinkle garlic, basil, oregano across the tomatoes
- Season with salt and pepper to taste
- Bake in a 200f oven for 4-6 hours or until the tomatoes are'dry' to the touch
- When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately | Sun dried tomatoes |
- Preheat over to 350f
- Put all ingredients for the cake in a bowl
- Mix on low for 1 minute to combine
- Scrape bowl
- Mix on medium high for a full 3 minutes to make it light and fluffy
- Spray an angel tube pan or bundt pan with baker's spray
- Pour batter in pan and bake for 45 to 50 minutes until done
- Let cool in pan and then turn out onto you serving platter
- While cake is cooling, make topping and frosting
- Put chopped chocolate in heatproof bowl
- Heat cream in a saucepan on medium high until it starts to boil
- As soon as it starts to bubble, pull it off the heat and pour the hot cream over the chocolate
- Stir immediately with a whisk to incorporate the cream into the chocolate
- Stir until completely melted
- Let it cool
- When it gets to spreading consistency you want to coat your cake
- For the topping, combine sugar, cornstarch and salt to a heavy saucepan
- Add the coconut milk and cream of coconut
- Heat on medium heat and stir until smooth and starts to boil
- Stir until it thickens, about 5 - 7 minutes
- Keep stirring so that it does not stick to pan
- Take the pan off the heat and pour the mixture into a larger bowl and add shredded coconut
- Stir to combine
- Let this cool completely
- Take about a half cup of the topping and stuff it into the middle of the cake
- Fill it to the rim and flatten off with a table knife
- Then frost cake, the frosting will be smooth and runny so the technique here is to place a dollop of frosting on the top of cake, coax it over to the side with knife so it starts to run down the side
- Spread smoothly along the side of cake
- Take cake and put it in the refrigerator until the frosting firms up just like the candy bar
- This will take about 30 minutes or so
- After that, take cake out of refrigerator and you are going to mound the remaining half of your coconut topping on the top of the cake
- Place back in the refrigerator for about 30 to an hour
- I know that this sounds like a lot of work, but this cake is truly decadent ! | Tastes like mounds bar kahlua cake |
- Blend well and chill
- Enjoy ! | Tastes like v 8 juice |
- Melt butter in large, leavy pot over medium-high heat
- Add carrots and next 6 ingredients and saut until vegetables are softened, about 10 minutes
- Discard bay leaf
- Transfer mixture to processor and blend until smooth
- Return mixture to pot
- Add stock and all remaining ingredients
- Boil soup over medium-high head to blend flavours, about 15 minutes
- Cool slightly
- Working in batches, puree soup in blender until smooth
- Return soup to pot
- Season to taste with salt and pepper
- Bring soup to simmer
- Divide among serving bowls, and sprinkle with roasted pumpkin seeds that have been hulled or roasted peanuts
- This is so very yummy ! | The bomb pumpkin soup |
- Working in batches, pan fry the garlic and zucchini until lightly browned, turning once to brown both sides
- While sauting the above, toast the bread
- On each slice of bread spread layer of mayonnaise, salt and pepper to taste, and coat with layer of parmesan cheese
- On one half of sandwich put sauted zucchini
- On one half put fresh tomato slices
- Put halves together and you have a marriage of flavor made in heaven | The mooch zucchini sandwich |
- Fry sausage in skillet then drain
- Cut cream cheese in cubes and put in crock pot
- Then add all other ingredients and let set and get warm | The u of l game day dip |
- Cook ground beef, garlic, onion, and red pepper over medium high heat
- Drain excess fat and put in crockpot
- Combine all remaining ingredients in crockpot and stir well
- Cook on low for 6-8 hours | The works crock pot chili |
- Make sure the eggs are room temperature put parchment paper in the bottom of your cake pan
- Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar, salt, set aside
- In another bowl beat the eggs for ~30 sec, add the melted butter, add the shredded carrot
- Bake at 350f for 35-40 minutes, then check the cake, it is done when it springs back when lightly pressed in the center and the toothpick comes out clean
- Fill and cover with cream cheese frosting
- Other recipes i have seen for cream cheese frosting use tons of powdered sugar, i use 2-3 cups maximum, because i don't like it over sweet, but you add as much as you think it needs | The carrot cake |
- Melt butter in 2 quart sauce pan or larger
- Shred dried beef by hand into small pieces
- Add dried beef to melted butter and cook over medium-high heat until edges curl
- Stir in flour and mix thoroughly
- Add milk, reduce heat to medium low and continue stirring frequently until mixture is smooth & bubbly
- When it's as thick as you'd like, bring to a boil, stirring constantly and boil 1 minute
- Remove from heat and serve over toast and / or home fried potatoes | The creamed dried beef chipped beef recipe |
- Throw all the ingredients into a large pot, bring to a boil, then simmer for about 2 hours, or until the peas have completely softened
- Make sure you stir this frequently as it will have a tendency to stick to the pot
- Add more water if gets too thick | Thicker than pea soup pea soup |
- Dressing
- Combine first 11 ingredients and let rest for a day before making salad to allow flavors to blend
- Salad
- Combine lettuce, tomatoes and red onions
- Just before serving add eggs, {salad crunchy mix -
- Top with bacon and tortilla strips
- Serve immediately | This old house dressing |
- In a 5-quart stainless steel bowl, gently but thoroughly combine the ground beef with the worcestershire sauce, thyme, cumin, and cayenne pepper
- Gently form the ground beef mixture into eight 4-ounce, 3 / 4-inch-thick patties
- Use a metal spoon to make a small indentation in the center of 4 of the beef patties
- Combine the onions and cheddar
- Divide this mixture into 4 equal portions and place a portion in each indentation
- Top with another patty and gently form into a burger, making sure to seal all open edges
- Season the burgers with salt and white pepper
- Cover the burgers with plastic wrap and refrigerate until needed
- Grill the burgers over a medium wood or charcoal fire
- Cook to the desired doneness: about 5-6 minutes on each side for rare, 6-7 minutes on each side for medium, and 9-10 minutes on each side for well-done
- Remove the burgers from the grill
- Toast the buns, cut side down, on the grill or griddle or in a nonstick saute pan until golden brown, about 1 minute
- Spread 1 / 2 tablespoons
- Mayonnaise onto each burger bun half
- Place 1 of the lettuce leaves on the bottom half of each bun, then top each with a burger, 2 of the tomato slices, 2 of the papaya slices, and the top half of the bun
- Serve immediately accompanied by'trini tropical fruit salad | Trini burgers |
- Preheat oven to 350f
- Grate the zucchini, and measure out four cups
- Add to large mixing bowl
- Add eggs, fat, cinnamon, salt, baking soda, vanilla and sugar
- Stir together well
- Add flour to the mixture, a bit at a time
- Stir until all ingredients are mixed
- The mixture should resemble thick pancake batter
- If it is too thick, add another egg
- Add nuts, if desired
- Lightly grease and flour your bread pans, or spray them with nonstick cooking spray
- Carefully spoon the mixture into bread pans, stopping when the mixture is about 3 / 4 of the way to the top
- Bake for 35 minutes, or until a golden brown
- Take out loaves, and let them cool five minutes before removing the bread from the pans to finish cooling on a wire rack | We hate zucchini bread zucchini bread |
- Pour wine, vodka, schnapps and peach coulis in a pitcher with the slices of fruits 12 hours before serving the sangria
- Keep in the fridge
- Just before serving, add ice, fruit juices and complete with lemonade | White sangria |
- Brown moose and onion in skillet and drain
- Add other ingredients and simmer for 5 minutes
- Serve over buns or any other type of bread
- You can also use venison / red deer hamburg in this recipe | Wild game moose sloppy joes |
- Combine beef, eggs, salt, pepper, onion, garlic and breadcrumbs
- Shape into 48 meatballs and brown till no longer pink inside
- Drain off excess fat on paper towels
- Combine vinegar, brown sugar, ketchup, soy sauce, reserved pineapple juice and cornstarch
- Simmer till thickened, stirring occasionally
- Add meatballs, pineapple and sweet pepper and simmer until thoroughly heated | Windy s sweet and sour meatballs |
- Mix sauce and sugar together, brush on both sides of the wings, then pour over wings in pan
- Cook in a roasting pan / cookie sheet with a'lip' so the sauce doesn't spill and make a mess of the oven 350 degrees cook for 1 hour
- I usually cook face down for about 40 minutes and then flip over
- Then when done throw all the gooey sauce into the crock pot with the wings and simmer on low heat for as long as you want
- This is what makes them fall apart in your mouth, but you don't have to do it to cook them
- They should be done after an hour in the oven | World s best and easiest teriyaki chicken wings |
- Honestly, i never measure 'exactly
- '
- Also, use as much or as little cheese as you would like
- Cook macaroni according to directions
- When draining, run cold water over to keep it from sticking together and to 'chill' it
- Mix mayonnaise, miracle whip, onion, pickle juice and sugar together to make 'sauce
- '
- After macaroni is completely drained, mix macaroni, 'sauce', eggs and cheese until everything is coated and mixed well
- The longer it chills, the better it gets ! | You bring the macaroni salad macaroni salad |
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