In a gallon size ziplock bag, combine the first eight ingredients.Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.Place roast and marinade in slow cooker,cover ...
Mix all together until smooth and creamy and store in refrigerator. ...
Combine fruit punch, fruit juice concentrates and water.Pour over ice in punch bowl.Chill.At serving time, slowly pour ginger ale down side of punch bowl.Mix gently.Float orange and lime slices. ...
Shake all ingredients in a tightly covered container.Refrigerate at least 3 hours.Store tightly covered in the refrigerator for up to 4 weeks.Shake well before using each time.Serve on fruit or toss ...
Mix the cake batter as directed on the box, adding in the banana flavor.Pour half the batter in a greased (I use spray) 9x13\" bake pan.Put down one layer of Vanilla Wafers in the batter.Layer on th ...
Preheat oven to 350\u00b0F.PICCATTA BATTER:Combine eggs, cheeses, parsley and basil together in a large mixing bowl.CHICKEN:Flour the chicken breast in the flour mixture and dip it in the Piccatta b ...
Heat oven to 450 degrees.Arrange fillet in an 11X7 inch baking dish coated with cooking spray.Combine mustard, lemon juice, and Worcestershire sauce, stirring well; spread mixture evenly over fillet ...
Saute chicken breasts in hot oil until browned; remove from heat and rest aside.In a heavy skillet, brown the meat, drain, and put it into a bowl.Add oil (one swirl around pan) to skillet.Saute onio ...
Beat eggs, milk, sweetened condensed milk, vanilla, and salt together.Beat heavy whipping cream to soft peaks.Fold in soft peaks into egg mixture.Serve cold. About 2 hours in the refrigerator. ...
Whisk all of the ingredients in a large bowl to blend; brush the meat of your choosing with half of the sauce; cover meat and remaining sauce separately and refrigerate overnight.Cook meat as per yo ...