In 12\" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.Remove mushrooms with slotted spoon; set aside and keep warm.Stir the cream, chives, and lemon peel into ...
Dissolve jello in hot water.Add frozen strawberries to jello and stir until partially thickened.Stir 1/2 cup juice into cool whip.Divide into 4 dessert cups.Top with strawberry mixture.Top with addi ...
In a 12 inch dutch oven cook onions until they are clear.Add remaining ingredients, except ribs.Cook for 15 minutes, just simmering, stir often.Add ribs and cover with lid.Cook in a slow oven, 250 d ...
Whisk all ingredients together in a bowl.Place drumsticks in half the pineapple juice mixture in a large resealable plastic bag; refrigerate 1 hour.Reduce remaining mixture in a saucepan over medium ...
Melt butter in heavy skillet.Add sugar and curry powderStir.Add peanuts and stir over medium heat for about 3- 4 mins.Remove to baking sheets.Stir peanuts to separate them.Cool. ...
You need about 3 1/2 cups zucchini-- about 3 medium size zucchinis should do it. Grate it coarsely with a vegetable shredder/peeler, food chopper, mandolin, etc.Place the zucchini in bowl and lightl ...
In a bowl, whisk the eggs and water;.Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a h ...
Cut the chicken into 1 inch cubes. Put in a mixing bowl and rub with the lemon juice and 1/2 teaspoon of salt.In a separate bowl, mix the yogurt and flour, whisking to combine well. Add the remainin ...
Stir together salsa, juices, yogurt, salt, and mustard.Pour over chicken; cover and refrigerate for 30 to 45 minutes.Remove chicken and reserve marinade.Broil in pan 5 to 6 inches from heat for 10 m ...
Beat eggs until light yellow in color; add sugar, butter, vanilla, zest and continue mixing.Sift flour and baking powder and add to wet ingredients and mix well.Preheat oven to 400 degrees.Place a t ...