Into a large, heavy-bottomed pan, mix
Combine in Cuisinart, use 2 tsps to make balls and pop them into hot oil, roll around for 7 minutes. I then store them and then put them on a pan and heat them for a party.
Lay out a sheet tray, place 20 bread
Pour jar of alfredo sauce into the crock pot.
Add milk to the jar and shake well before adding to sauce in crock pot.
Drop in garlic cloves, butter and pesto, do not stir.
Place frozen chicken on top of alfredo sauce.
Cook on low for six hours.
After six hours, remove lid, stir and sprinkle cheese over the chicken and cook for one more hour.
Serve over pasta.
If serving at a party, you may set out crock pot with a ladle for guests to serve themselves.
ill not all fit in a big tupperware pitcher. to make
Just before serving, in a 1/2-gal pitcher combine
atermelon cubes in a sealable plastic bag and freeze for a minimum of
ed is a common, medium
50 degrees F.
In a large bowl, mix together the
ONE: In a wide 2-3 quart saucepan,
he Takmaria Seeds in water for at least 1 hour.
50 degrees F.
Butter a 13 x 9-inch baking
Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it's gone.
If you have a strainer and don't like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).
In a large dutch oven, heat the
carrot, salt and pepper in a dutch oven, cover with water
Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.
he butter and shallots into a pan and leave whilst the
Dice all of the ingredients into very small pieces.
Mix with lemon juice (fresh is best) and lime juice (about 3 large lemons and 1 large lime).
Add salt and pepper.
Chill and serve.
You can keep this in a Mason jar in the fridge for a long time.
The longer it sits, the hotter it gets.
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.