aking a double or triple recipe for the whole family or a
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
For sauce (Gravy):
In a
lastic wrap. Chill in refrigerator for 20 minutes.
After chilling
Slice eggplant and salt each side
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
Rinse and dry well.
Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
Place on a platter to serve.
TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil
Cut eggplant lengthwise into thin slices.
Crush graham crackers with a rolling pin.
Blend all ingredients in a bowl.
Put into a greased 8 x 8-inch pan and bake in a moderate oven for about 20 minutes.
When cool, cut into squares.
Easy recipe for children!
Spray a large Bundt pan with Pam.
Put rolls in pan and sprinkle other ingredients over the top.
Let set overnight in uncovered pan.
In the morning, bake at 375\u00b0 for 25 minutes. Invert on large plate.
Serves 12.
Easy recipe for kids.
Lay bell peppers, zucchini, eggplant, and onion on baking sheets.<
br>Coat both sides of eggplant rounds and mushroom caps with
Saute ground beef until it is nearly cooked.
Slice veggies except for eggplant.
If eggplant is tender and fresh, leave skin on and cut in cubes.
(If not, peel it.)
Spray a casserole dish with Pam.
Combine veggies, meat, Italian seasoning and some of the grated cheese; pour into casserole dish.
Do not add Mozzarella yet.
When your casserole is cooked, 350\u00b0 for about 1 to 1 1/4 hours, sprinkle with grated cheese and top with Mozzarella.
The heat from the food will melt the cheese, also good without meat sauce.
Preheat oven to 400\u00b0. Lightly oil 13 x 9-inch baking dish. Combine all ingredients, save for eggplant and olive oil. Brush both sides of eggplant slices with oil. Cook in skillet until golden, about 5 minutes on each side. Remove to platter. Spread mound of cheese mixture at the base of each eggplant slice, then roll it up. Arrange rolls seam side down in the baking dish. Cover dish and bake until heated through and cheese is melted, about 20 minutes. Remove rolls to warmed plates. Serve with fresh tomato sauce.
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
nto meatballs using your favorite recipe for meatballs, and shape into about
*Zucchini or summer squash may be substituted for eggplant.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.