Mix all ingredients together. Pour into greased muffin pan and bake at 400 for 15 - 20 minutes.
This recipe make about 12 muffins.
In a mixing bowl, whisk together until thoroughly incorporated. Serve immediately or refrigerate up to 5 days.
Preheat grill. Using a fork, prick chicken skin several times. Combine sugar, cumin and salt then rub over chicken. Let stand for 5 mins.
For the nam jim, combine all ingredients in a food processor and process until smooth. Set aside.
Grill chicken over low heat, covered, for about 20 mins, or until cooked through.
Meanwhile, place remaining ingredients in a large serving bowl and toss with 2 tbsp nam jim.
Serve chicken with salad and remaining nam jim.
Preheat grill. Cut 2 deep slashes through skin and flesh of each piece of chicken. Whisk together sugar, cumin and salt then rub into chicken. Set aside for 10 mins to marinate.
Meanwhile, to make the nam jim, combine garlic, chilies, cilantro roots, fish sauce, palm sugar, shallots and lime juice in a blender or food processor. Puree until smooth. Set aside.
Grill chicken, skin-side down, for 5-6 mins. Flip over and cover with foil. Cook until chicken is cooked through.
Serve chicken on a bed of mint and basil with nam jim.
br>Meanwhile, make the nam jim: Place the garlic, chili herbs
Preheat grill. Coat steak with oil. Season. Grill until browned on both sides and cooked to your liking. Set aside, cover and let rest for 10 mins. Slice thinly.
Arrange greens, cucumbers, shallots and cashews on a serving platter. Set aside.
To make the nam jim dressing, blend or process all ingredients until smooth. Drizzle over vegetables then arrange sliced steak over top. Garnish with cilantro leaves.
Preheat a grill on medium. In a bowl, combine shrimp, scallops, oil, lemongrass and garlic. Season to taste. Thread 2 shrimp and 2 scallops alternately onto skewers.
For the Nam Jim sauce, crush chili pepper, coriander root and garlic with a mortar and pestle, 3-4 mins, into a paste. Add lime juice, brown sugar and fish sauce, stirring until sugar dissolves.
Grill seafood skewers 1-2 mins each side, until lightly browned and shrimp are just cooked through. Serve skewers with sweet and sour sauce for dipping.
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Melt buttah in a casserole dish 'n fix chicken in layers wid onions 'n mushrooms...kiver 'n cook fur 1 1/2 hours at 350\u00b0.
Now take chicken out to rest a min...pore enuff boilin' watah in mushroom juice to make 4 1/2 cups uv broth...drap bouillon cubes in broth to dissolve.
Dump the rice 'n broth in casserole 'n put back in the oven fur another hour.
Prepare mac-n-cheese dinner as directed on box. Brown beef, celery, green pepper and onion; cook until tender. Stir in tomato paste, corn, water, salt and pepper. Mix well. Add the mac-n-cheese dinner and mix again. Pour into a 2-quart casserole dish. Bake at 350\u00b0 for 15 to 20 minutes.
Pan-sear Veggie Chick'n Tenders in a lightly oiled pan until golden tinged. Set aside.
Mash roasted garlic in a large bowl. Whisk in oil, vinegar, lemon juice, grated Parmesan, capers and Dijon.
Toss with Romaine.
Sprinkle with croutons, shaved Parmesan, and Veggie Chick'n Tenders and serve.
For the mac 'n' cheese: Bring 4 quarts of
Wash potatoes and quarter them.
Put them in a bowl of water to keep them wet.
Place 3 to 4 quarters in the bag of Shake 'n Bake. Shake and coat real well.
Place coated potatoes in a casserole dish.
Continue until all potatoes have been coated.
Place a pat of butter on each potato.
Sprinkle any leftover Shake 'n Bake on top of potatoes.
Bake at 375\u00b0 for 45 minutes to an hour or until potatoes are done.
Pour Cap'n Crunch into a gallon-size
he panko flakes and Cap'n Crunch.
Stir 1 1
anko flakes and the cap'n crunch.stir 1 1/2
Blend 3 cups of Cap'n Crunch Cereal. Pour out on
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Dip potatoes in milk and coat with Shake 'n Bake mix.
Salt to taste.
Bake on cookie sheet that has 1/8-inch cooking oil.
Bake at 400\u00b0 for 30 minutes.
Turn 2 or 3 times.
Serve with sour cream or favorite dipping sauce.
Combine margarine, sugar and white syrup and bring to rolling boil for 2 minutes.
Add peanut butter and when cool, pour over Cap'n Crunch cereal and mix well.
Drop by spoonful on wax paper.