Ingredients 2 2/3 c apple cider 2 2/3 lb granny smith apples, peeled, cored, sliced 12 oz golden delicious apples, peeled, cored, sliced 1 c sugar 1/4 c flour 1/2 tsp cinnamon 1/4 tsp mace 1/4 tsp salt 4 tsp lemon juice 3 Tbsp unsalted butter, in small pieces Preparation Boil cider til reduced to 2/3 cup. Cool. Preheat oven 425 degrees. Mix apples, flour and flavorings. Add cider and lemon juice....
Ingredients 4 cups cored, peeled and sliced apples 1/2 cup water 1 teaspoon cinnamon dash salt 1/2 cup butter 1 cup sugar 1 cup flour Preparation Preheat oven to 375 degrees. Combine apples, water, 1/2 c. sugar, and cinnamon in 8" square glass pan. Cut butter into remaining dry ingredients (flour, sugar, salt) until small balls form. Sprinkle over top of apple mixture. Bake 20-30 minutes, or until topping browns.
Ingredients 4 (675g) single chicken breasts cut in 1 inch (2.5cm) cubes 1 tbsp (15 ml) extra-virgin oil 4 tsp (20ml) garam masala 4 tsp (20ml) tandoori spice blend (tandoori masala) 2 tbsp (30ml) unsalted butter 1 medium yellow onion, thinly sliced 796ml (1 can) diced tomatoes 1/4 cup (60ml) cream cilantro to taste basmati rice for serving optional Preparation In a medium bowl, combine chicken, oil, 3 tsp (15ml) garam masala and 3 tsp (15ml) tandoori....
Ingredients 6 boneless skinless chicken breasts 2 cans cream of chicken soup 1 can cream of celery soup 6 oz cream cheese softened 1 pkg Good Seasons Italian Dressing mix Preparation Place chicken breasts in bottom of crock pot. Blend soups and cream cheese. Add Italian dressing mix. Pour over chicken breasts. Cook for 8 hours on low or 3 1/2 on high. Serve with white rice (spoon sauce on rice)....
Ingredients 4 tablespoons bacon fat or coconut oil (bacon fat for awesome flavor, olive oil may also be used) 2 medium sized Italian eggplants peeled and cubed (approximately 3-4 cups) 1 red bell pepper cut into bite size pieces 1 small red onion, sliced 1 pound ground beef 1 pound ground pork 1 teaspoon sea salt + more to taste 2 tablespoons red wine (you can sub with balsamic vinegar if you like)...
Ingredients 4 eggs 2 packages (20 oz each) refrigerated red-skinned potato wedges or diced potatoes with onions 1 cup sliced celery (1 1/2 to 2 stalks) 1 cup chopped red bell pepper (1 medium) 1 1/2 cups mayonnaise or salad dressing 2 tablespoons chopped fresh dill weed 1/4 cup yellow mustard 2 teaspoons sugar 1 teaspoon salt Preparation In 1 1/2-quart saucepan, place eggs; add enough water to cover by 1 inch....
Ingredients 1/2 cup butter 3 stalks celery, chopped 1 large onion, chopped 1/2 lb bulk pork sausage 1 teaspoon dried sage leaves or 1 tablespoon chopped fresh sage leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 lb loaf French bread, cut into 3/4-inch cubes (about 13 cups) 2 cups Progresso™ chicken broth (from 32-oz carton) Preparation Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray....
Ingredients 5 cups of al dente penne, cooked 1/2 yellow onion, minced 2 T butter, divided 1/2 cup panko bread crumbs 1/2 cup of milk 1 cup shredded cheddar 1 cup shredded provolone 1/4 cup brie salt and pepper to taste Preparation Boil pasta and set aside. Simmer 1 T butter with minced onion on low for 15 minutes. Slowly add provolone, milk, cheddar and brie, stirring constantly. Mix until well blended, add cooked pasta....
Ingredients 4 cups all-purpose flour, plus more for rolling out dough 1/2 teaspoon salt 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract 1 twelve-ounce jar red-currant jelly Royal Icing Preparation In a large bowl, sift together the flour, salt, and baking powder; set aside. Place the butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment....
Ingredients 1 large tray of boneless chicken breast or thighs 1 2 lb package of corn or white corn tortillas 3 8 oz. cans of tomato sauce 3 packages of enchilada sauce mix 3 16 oz. cans of black olives sliced 3 16 oz. bags of shredded cheese (fiesta blend or mexican) 1 tsp salt 1 tsp pepper 1 tsp of lemon pepper 1 long pan (aluminum) Pam cooking spray...
Ingredients 8 cups spinach leaves loosely packed 1 cu pgreen onion 2/3 cup feta cheese 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon dried dill 4 ounces fettuccine Preparation Clean and stem spinach. Drain and set aside. Thinly slice green onion. Place in bowl with feta, lemon juice, oil, dill and pepper. Boil fettuccine. Stir in spinach during the last 30 seconds until leaves wilt. Remove and drain. Toss cheese mixture with spinach/fettuccine and serve....
Ingredients 1/2 cup boiling water 1/4 cup sugar 1/4 cup cocoa 12 ounces evaporated milk 1/2 teaspoon Saigon cinnamon 1/8 teaspoon salt 4 ounces dark chocolate squares, divided Preparation Place 2 ounces dark chocolate in each large mug, set aside. Put sugar, cocoa, cinnamon, and salt in a sauce pot. Slowly add boiling water, stirring constantly, until cocoa and sugar are dissolved. Add evaporated milk, heat over medium heat for approximately 5 minutes, stirring occasionally....
Ingredients White tissue paper Scissors 2 sheets black craft foam (18x12-inch; 2 mm thick) 1 sheet green craft foam (18x12 inch; 2 mm thick) 1 sheet red craft foam (18x12-inch; 2 mm thick) Tacky craft glue or low-temperature hot melt glue 8 googly eyes (3/4 inch), if desired Black permanent marker Preparation To make each doorknob Frank, use tissue paper to trace pattern pieces A (outlined in black), B (outlined in green and C (red)....
Ingredients 2 Large Bags of Dressing (1 corn, 1 herb) 1 Large Can Cream of Chicken 1 Large Chicken Broth 32 oz 1 Stick Butter 4 cups of water 6 Sticks of Celery 1 Large Onion 1 tsp salt 1/4 tsp pepper 2 tsp poultry seasoning 2 tsp ground sage 4 large cans of chicken breast (drained) Preparation Saute celery and onion in butter until onions are clear. Then add water, chicken broth, salt, pepper, poultry seasoning and ground sage....
Ingredients 1,6 kg sauerkraut in whole (leaves are used to roll the meat in them) 600 g grounded beef 1 big onion 1/2 garlic (3-5 cloves) 1 tee-spoon full of grounded sweet peppers 1/2 tee-spoon full black pepper 1 tee-spoon full salt (or vegetarian insant soup powder) 2 spoons oil (sun-flower) 4 spoons hot water 1,5 espresso-cup (small cup) rice 200 g smoke-dried meet (pork or beef) or bacon pot of hot water...
Ingredients 1/4 cup paprika 1/4 cup chili powder 2 teaspoons cumin 1 teaspoon cayenne pepper 1 tablespoon salt 1 teaspoon coarse ground black pepper 2 teaspoons light brown sugar Preparation A dry spice rub is a fast, simple alternative to a marinade that is applied to meat before it is cooked. Rubs are easy to make and work great on chicken, meat and fish. Combine the above ingredients. Cover the meat with the spice mixture and rub it into the meat to release the flavor....
Ingredients 1 can 10 1/2 oz Cream of Chicken Soup 1/2 C. sour crea 1 C. Salsa 2 tsp. Chili poweder 2 C. Chopped Chicken, cooked 1/2 C. Shredded monterey jack cheese 6 tortilla 1 small onion, chopped Preparation Stir the soup, sour cream, salsa and chili poweder in a medium bowl Stir in 1 C. soup mixture, chicken and cheese in a large bowl divide the chicken among the tortillas....
Ingredients 1 can condensed cream of mushroom soup 1/2 cup sour cream 1 cup picante sauce 2 tsp chili powder 2 cups cooked ground beef 1/2 cup shredded Monterrey Jack 6 tortillas (6") warmed 1 small tomato chopped 1 green onion sliced Preparation Stir the soup, sour cream, picante sauce, chili powder in medium bowl. Stir 0ne cup of this picante mixture, beef and cheese in large bowl. Divide beef mixture among the tortillas....
Ingredients 2 Boneless, skinless chicken breasts cut into 1" strips. Marinade: 1 tsp. minced ginger 2 cloves minced garlic 1 tsp. brown sugar 2 tsp. soy sauce 1 tsp. olive oil 1 tsp. sesame oil 1 tsp. lime juice 1 tsp. curry powder Preparation If using bamboo skewers soak in water to prevent burning. Blend marinade ingreadients in a glass bowl. Marinate chicken strips for 1-2 hours in the refrigerator....
Ingredients 2 (14-ounce) cans sweetened condensed milk Preparation Empty milk into the top of a double boiler or a heatproof bowl over a pan of simmering water. Cover with a tight-fitting lid. Cook, stirring every 10 to 15 minutes, until milk is thick and amber in color, about 5 hours. Remove from heat and beat with a wooden spoon to smooth out. Transfer to a clean bowl, and refrigerate, covered, several hours or up to 3 days....
