emaining marinade.
Spoon Wild West Sauce equally onto plate. Set
mix Mural of Flavor with water.
add the mayonnaise, vinegar and mustard, whisk to blend.
stir in the craisins and pecans.
add turkey and toss to coat.
add sugar, salt and pepper.
serve at room temperature or refrigerate until ready to eat.
br>To make the Five Flavor Glaze: In saucepan, combine 1
Preheat oven to 550\u00b0 F (the temperature is high to make cooking quicker and to crisp the breading.).
In a pie pan, mix together the cracker crumbs, Parmesan, Mural of Flavor and pepper.
Dip the fish in the melted butter and then roll in the cracker crumb mixture.
Place the fish in a baking dish and bake at 550\u00b0 for 15 minutes.
Broil for 3-5 minutes to nicely brown the fish, if desired. (I think this depends upon how thick your filets are.).
s what develops the butterscotch flavor). For measuring the temperature, I
br>Place chips, vanilla & butter flavor, about half the marshmallow creme
nd add the rice. Most recipes will take about 15 minutes
s mixture gets too stiff. Flavor with 1/4 teaspoon vanilla
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
utrients left!
Use in recipes calling for broth - I find
ours(I like lots of flavor and spice so I went
Cream Crisco, sugar and eggs together.
Beat on high speed for 5 minutes.
Then add milk and flour on low speed until mixed well.
Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
Frost with Butternut frosting if desired.
See my recipes for the frosting recipe!
May be baked in 3 layer pans also.
Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter ...
Bring pineapple to boil and add jello.
Stir well to dissolve jello.
Cool and add buttermilk.
Stir Cool Whip in and add pecans.
Refrigerate to set well.
Mix together first 3 ingredients and press into a 10-inch pie pan or glass baking dish.
Bake shell 20 minutes at 350\u00b0.
Mix half of the Cool Whip with the softened cream cheese and powdered sugar.
Spread in crust.
Mix the instant pudding and milk together.
Spread over cheese and nut mix.
Spread remaining Cool Whip over top.
Sprinkle with nuts.
Serve cooled.
Preheat oven to 350\u00b0. In a shallow, medium dish, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken into the mixture. Marinate in the refrigerator at least 30 minutes. Marinate overnight for fullest flavor. Place dish in oven and bake for 30 to 45 minutes, until chicken is cooked through and juices run clear.
Mix all ingredients.
Bake at 350\u00b0 for 35 to 40 minutes in ungreased 9 x 13-inch pan.
Serve with whipped cream or with frosting.
Fry onions and meat until tender.
Add collards and more oil, fry until heated.
Crumble Maggi cubes in and mix.
Serve over rice, with a side of fried plantain. Yum!
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener