ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
ottom, and divide it into 10 portions.
To assemble each
.
Place brisket in large 10 x 13\" pan with sides
ntil medium brown -- about 8-10 minutes, turning once halfway. In
esired, to use in other recipes. It's delicious.
Put
Cook celery, onion and garlic 10 mins, stirring, until translucent and
n 10 second intervals until the cream cheese is softened and easy
om For more indonesian cuisine recipes.
Blend first 10 ingredients together in large bowl.
lace 1/8 to 1/10 of chicken mixture in each
Because I don't have easy access to Japanese mayonnaise, I
Divide the crushed cookies between 10 small glasses or jars. Beat the Nutella in a bowl to soften it. Beat the cream cheese in a separate bowl to soften it then gradually beat in the yogurt. Combine with the Nutella and mix well. Spoon into the glasses on top of the cookies. Crumble in the meringues. Add one cookie half to each glass then finish with the chocolate pieces.
Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
Drain pasta, serve with meatball mixture.
Heat oven to 350 degrees.
Cook noodles according to package directions, omitting salt.
Meanwhile, in medium-sized bowl, combine flour, mustard, sage, nutmeg and pepper; slowly whisk in milk and set aside.
When noodles are done, drain and combine with ham and peas; add milk mixture and stir well.
Spoon into ungreased shallow 1 1/2-quart casserole; sprinkle with bread crumbs and dot with margarine.
Cover with aluminum foil and bake for 10 minutes.
Remove foil and bake 10 minutes longer or until bubbly and lightly browned.
9-inch square or 10-inch round cake pan with
Heat several tablespoons of oil in a skillet over medium heat. Sprinkle each steak with salt and pepper and dredge in flour. Brown lightly on each side for 3-5 minutes. Place each steak into the slow cooker.
In a separate bowl, stir together the two cans of soup and dry soup mix. Pour over steaks and cook on low 8-10 hours.
Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
In a medium Skillet over med-hi heat melt margarine add chicken and cook 10 minutes, or until brown; set aside.
Add remaining ingredients except the noodles.
Reduce heat to low. Cover and cook 5 minutes.
Add noodles to sauce stir simmer for 5-10 minutes on low.
Serve and enjoy.
Easy biscuit mix:
Place 1
25 degree F oven for 10-15 minutes, or until the