icrowave-safe bowl, place chocolate and butter.
Microwave at High
e cream over the chocolate and whisk it together until
Heat.
While
syrup
is
hot, pour over cucumbers.
Let set overnight covered.\tThe next day, drain syrup.
Reheat and pour again
over cucumbers, keeping lid on real tight to keep heat in.
b>and pepper, grated Parmesan or Romano and seasoning and mix well.
Add and
hour.
Chill half-and-half in the freezer, shaking
at, add spinach, and cover. Cook for 1
Brown the ground meat mix.
Drain grease.
Add 2 tablespoons of Worcestershire sauce.
Sprinkle salt and pepper.
Simmer for about 5 minutes.
Add 1/2 cup syrup and can of baked beans. Simmer again for 45 minutes.
hicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour
Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.
Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
Cook on Low for 8 to 10 hours.
ver medium heat. Cook and stir onion and celery in hot oil
Put cabbage in bottom of large casserole to cover bottom; can also use a roast pan.
Put a layer of ground meat to cover cabbage.
Top with onion.
Season to taste.
Pour rice over meat evenly.
Pour tomato soup (or sauce) over rice, covering rice completely.
Pour can of water around edges.
Cover and bake at 350\u00b0 for 1 hour.
Can be doubled and tripled for large crowds.
arge bowl, mix Ricotta cheese and 1 cup Mozzarella, egg, spinach
Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
Blend the soup with an immersion blender until smooth.
In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.
In a large skillet, melt the butter. Add the onions and peppers.
Cook until almost done.
In a separate skillet, brown the hamburg until well done.
Add salt and pepper.
Cook for 20 minutes. Add onions and peppers.
Add the tomato sauce, hot pepper and garlic powder.
Cook for 20 minutes. Spoon in grinder rolls and enjoy.
In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
Pour beaten eggs over sauce in skillet.
Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
Pass sour cream to spoon on top.
ccording to package directions, drain and set aside -OR- **If you
Preheat oven to 350\u00b0.
Melt the butter or oleo in a 13 x 9-inch glass baking dish.
Tilt to cover bottom and sides of dish.
Spread fruit over butter, enough to cover bottom of pan in single layer. Sugar and cinnamon may be sprinkled on top of fruit, if desired. Mix together the sugar, flour and milk.
Pour over fruit and spread to edges of dish.
Bake at 350\u00b0 for about 30 to 45 minutes until golden brown.
Sift together flour, cocoa, soda, sugar and salt into 9 x 9 x 2-inch greased pan.
Make three holes in this sifted mixture. Pour cooking oil into one; vinegar into another and vanilla into the third hole.
Pour cold water over it all and beat until you can no longer see the flour.
Bake at 350\u00b0 for 25 minutes.