Stem mushrooms, brush with oil.Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.Fill caps with spinach-cheese mixture.Top with bread crumbs and Parmesan che ...
Mix all ingredients together in a large bowl.Store in a covered container in the refrigerator.Yields approximately 8 cups. ...
Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 ...
Grease a shallow baking pan, large enough to hold the mushrooms in a single layer.Clean mushrooms.Cut off stems and save.Place mushrooms in prepared pan, cut side up.Finely chop mushroom steams.Heat ...
Puree all ingredients (except oysters) in a food processor or blender.Ladle pureed ingredients into a bowl.Add oysters and toss gently.Garnish with parsley.Serve with toast points. ...
Add all ingredients into blender.Blend at high speed until ice cubes disappear.Serve and enjoy! ...
Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add ...
Mix Cool Whip and cottage cheese, add Jell-o to taste, stir in peaches. Refrigerate to set. I usually let it cool overnight in the fridge. ...
In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined.Transfe ...