LA CREME: In a large bowl
Mix chicken a la king and soup powder in a saucepan.
Add water.
Bring to a boil.
Cook and drain macaroni.
Add to chicken a la king mixture and toss to coat pasta.
This is good served with any pasta or rice.
Cook macaroni and cheese following package directions.
Instead of adding milk, add chicken a'la king.
Mix well.
This is one of my family's favorites.
They fight over the leftovers.
Enjoy! lindaWWJD.
Make chicken broth by steaming chicken in 2 cups water. Debone chicken.
Heat cream of mushroom soup, chicken a la king, chicken broth and 1/2 pound American cheese.
Add mushrooms, then cook broccoli and spaghetti as directed on packages.
In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.
Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 ...
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 2-quart baking dish.
Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
Pour batter into the prepared baking dish.
Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into crust, spread with whipped topping. Refrigerate for 2 hours or until set.
ecipe was tested with Nestle La Lechera dulce de leche; look for
Combine condensed milk, cocoa, and 2 tablespoons butter in a saucepan; bring to a boil. Reduce heat to low and cook, stirring constantly, until brigadeiro mixture thickens and pulls away from the bottom and sides when the pan is tilted, 10 to 15 minutes.
Remove from heat and let brigadeiro mixture cool to room temperature, about 1 hour.
Scoop teaspoonfuls of the brigadeiro mixture and roll into balls with greased hands.
Spread chocolate sprinkles on a shallow plate. Dip and roll brigadeiros in sprinkles.
arm with ice cream and La Lechera Dulce de Leche.
Place rice, cinammon sticks and water in a pan and cook for 30 minutes at medium heat or until rice is soft.
Add evaporated milk and condensed milk, mix to combine and continue simmering for ten minutes, stirring occasionally.
Add raisins (and vanilla, if using), stir to combine and simmer for 5 minutes more then remove from heat.
Remove cinammon sticks, scoop into a serving dish or individual ramekins and let cool.
Sprinkle with ground cinammon before serving.
ection. Brand name is Nestle La Lechera Dulce de Leche.
In a medium saucepan, combine water with the condensed and evaporated milks, and the peanut butter. Bring to a boil over low heat, mixing constantly with a wire whisk. When mixture boils, add the dissolved cornstarch, and cook for 2 minutes or until it comes to a boil again, whisking constantly. Remove from heat and let cool slightly. Divide among 8 custard cups and let cool. Sprinkle with peanuts and garnish with raspberries or strawberries, if desired. Refrigerate when cool.
Leaving the peel on and intact, place whole bananas inside the grill at any temperature, and grill until very brown and soft, anywhere from 5 to 10 minutes depending on the grill temperature.
Slice bananas, through the peel, from end to end.
Squeeze open like you would a baked potato.
Put a little bit of condensed milk over the banana and sprinkle with a bit of cinnamon.
HEAT milk and cinnamon sticks in large saucepan over medium-high heat until it reaches a boil; remove cinnamon sticks. Reduce heat to medium-low; add rice. Cook, stirring frequently, for 15 to 20 minutes. Add dulce de leche; cook, stirring frequently, for 15 to 20 minutes or until rice is tender and sauce is thickened. Garnish with sliced fresh fruit, if desired.
For the crust:
Place the Maria crackers in the bowl of a food processor and process until coarsely ground.
Add the peanuts and salt to the crumb mixture and process until finely ground.
Add the melted butter and pulse until combined.
Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides.
Refrigerate for 10 to 20 minutes to solidify the butter.
For the cream filling:
Using a hand-held mixer, whip the cream cheese and butter at medium ...
equested recipes -- This year, that column included the recipe for La Madeleine
o top other summer fruit recipes.
PREPARE SKILLET PEACHES by
For the la casa seasoning, place the coriander
nd 1 tsp. Equal for Recipes in bottom of 9 inch