antoku Knife.
Place in Deep Covered Baker.
Pour 1/2 cup
ottom of the Pampered Chef Deep Covered Baker - about 5 x 8 inches
Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken
nchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into
he chicken is covered.
Heat oil for deep-frying to between
Drain maraschino cherries.
Make fondant by mixing thoroughly the softened margarine, Karo and powdered sugar.
Cover each cherry with about 1 teaspoon fondant.
Put on cookie sheet.
Cool fondant balls in freezer, but do not let the cherries freeze.
In double boiler, melt together the paraffin, chocolate chips and Baker's chocolate.
Keep warm.
Remove cherries from freezer and dip into chocolate sauce.
Put on wax paper to harden.
Microwave chocolate in microwavable bowl on high 2 minutes or until chocolate is almost melted.
Remove and stir until chocolate is completely melted.
Dip 1/2 of each ornage section into chocolate.
Place on wax paper-covered baking sheet.
Sprinkle with peanuts.
Refrigerate 15 minutes or until chocolate is set.
Store loosely covered, in refrigerator up to 3 days.
6 Servings= 1/2 orange per person.
Peel garlic and remove root end.
Bring garlic, wine, sugar and lemon rind to a simmer in a non-corrodible saucepan.
Reduce heat, cover and cook over low heat for 25 to 30 minutes, stirring occasionally.
Cool garlic cloves on a plate covered with waxed paper.
They'll be very sticky.
Pour peanuts into your slow cooker. Layer sweet baking chocolate over the peanuts. Spread milk chocolate chips onto the baking chocolate. Finish with a layer of white almond bar pieces.
Cook on Low for 2 hours before stirring to mix evenly.
Line baking sheets with waxed paper or baking parchment. Drop spoonfuls of the peanut mixture onto the prepared baking sheets. Set aside until the candies harden. Store covered in a cool place.
ntil evenly coated and well covered. Place the cheese cubes on
Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.
Preheat your deep fryer to about 375\u00b0F (use a thermometer if you wish to deep fry in a pan).
Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).
Keep checking and turn over the cookie when bottom side of Oreo is brown.
Keep a close watch because it only takes a short time to brown.
Remove cookies and eat warm.
1. Preheat deep fryer to 375 degrees.
Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
Dip the candy bars in the batter to coat.
Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.
he croquettes can be refrigerated, covered, for several hours or overnight
to 12\" skillet with a deep frying thermometer, or in an
nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3
Beat sugar and milk into cream cheese until smooth.
Fold in Baker's coconut.
Fold in Cool Whip and almond extract.
Spoon into crust.
Freeze until firm (about 4 hours).
Let stand at room temperature for 15 minutes before serving.
Quick, easy and good.
Beat egg yolks well.
Add baking powder, butter and anise oil; mix until creamy.
Add as much flour as beater will take and then turn dough on floured board and add enough flour to make a soft dough.
Roll out dough; cut into thin strips and form into pretzel shape.
Deep fry until golden brown.
When cool, coat with honey.
Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
Dip veggies into batter and drop into hot oil, cooking until golden brown.
Remove and allow to drain over paper towel-covered plate, then serve while hot.
The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.
n medium saucepan.
Add Baker's German's sweet chocolate