In a 9 x 13 inch baking dish, place a large piece of foil.
Sprinkle the dry onion soup into the middle of the foil.
Place the roast on top of the soup mix and sprinkle with dried rosemary.
Fold the foil and seal it, making sure to fold the ends.
Bake roast at 300 degrees for 3 1/2 to 4 hours or until done.
OPTIONAL: Add vegetables after first 3 hours of cooking to avoid
elow bowl rims.
PLACE 3 cups Bird's Eye Recipe
Pre heat oven to 375. Place chicken, soy sauce and soda in an 11'X 13\" baking dish. Sprinkle salt over the top. Bake for 20 mins to 45 minutes, depending on the type of chicken you are using. Boneless breast filets will take less time than boned chicken thighs, for example. Use a meat thermometer to determine doneness. Serve over rice with a side of boiled edamame beans. Serves 6.
ith a layer of noodles (3 or 4 noodles should be
Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
Ladle into bowls and serve with a dollop of Greek yogurt.
Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.
Place all of the ingredients into a microwave safe bowl, and stir so all items are incorporated.
On High power, microwave for about 1 minute. Stir the mixture and microwave again in 30 second intervals until the cheese is melted.
You know you are done when the cheese looks stringy and is evenly distributed throughout the dip.
Enjoy with your favorite tortillas.
ans of apricot nectar.
3. Mix gently. Cover and leave
uice.
Quickly whisk for 3-6 minutes or until sauce
o oven and cook, about 3 1/2-4 hours, until
Turn slow cooker on High. Mix milk and sugar together in the crock of the slow cooker.
Cook for 3 hours, stirring every 10 minutes in the last 30 minutes to prevent burning. Mix butter and vanilla extract into condensed milk and let cool.
eady, pour in batter, about 3 tbsp full each for smaller
our. Chill before serving, about 3 hours.
lass dish, pour in the 3 cans of peaches ** only add
do not boil) for 2-3 hours, or until chops are
Mix strawberries and sugar thoroughly.
Set aside 10 minutes. Stir Sure-Jell fruit pectin with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixtures together until sugar is completely dissolved and no longer grainy, about 3 minutes.
Pour into plastic containers; cover.
Let stand at room temperature for 24 hours.
Jam is now ready to use.
Store in refrigerator or freeze extra containers. Thaw in refrigerator.
Makes about 4 (1 cup) containers.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
br>Remove hands of Helper #3.
Clean hands of Helper
Preheat oven to 350, spray a 9x13 baking pan with non-stick cooking spray.
Wisk together the soymilk and the vinegar and set aside.
In a large bowl, mix together the dry ingredients (cornmeal, flour, baking powder and salt).
Mix the oil and maple syrup into the soymilk mixture.
Pour the wet ingredient into the dry and mix together. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
Serve warm or store in an airtight container.