br>Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces
Put 1/2 of the softened ice cream into the graham cracker crust.
Spread crushed cookies onto the ice cream.
Squirt about 1/2 of the Magic Shell on top of the cookies.
Spoon the rest of the ice cream on top and smooth it out.
Squirt the remaining Magic Shell on top.
You can make a design with it or just smooth it over the whole pie.
Place the pie in the freezer until it becomes firm again (about 2 or 3 hours).
Cut and serve and put a little whip cream on top, if you like.
mooth. Check the seasonings. The Magic Miso-Mayo will keep, covered
Mix Cool Whip and pudding mix together.
Add milk and mix. Layer crackers in bottom of baking dish (9 x 13); cover with 1/2 of pudding mix.
Make another layer.
Cover with Magic Shell syrup.
Refrigerate several hours or over night.
efore enjoying and witnessing the magic of the disappearing marshmallow!
Beat together eggs, sugar, and salad oil.
Add flour, salt, soda, and cinnamon.
To the batter add coconut, walnuts, pineapple, carrots and vanilla. Mix well and pour into a greased 9 x 13 pan and Bake at 350\u00b0 for 40-45 minutes or until knife inserted in middle comes out clean.
Magic Topping.
Combine all ingredients in medium saucepan over medium heat. Cook stirring constantly until sugar melts. Spread on top of warm Carrot cake and Bake at 375\u00b0 for 10 to 12 minutes.
remove from heat.
For Chef Frank's Veggie Mojo seasoning
Preheat oven to 400\u00b0.
Lay fish fillets in shallow baking dish, skin side down.
Sprinkle with all of spices.
In small pan, heat butter, soy sauce, lemon juice and 1/2 teaspoon Redfish Magic until melted; keep warm.
Baste fish fillets with mixture at beginning and during cooking; save some sauce for later.
Bake fish uncovered 15 to 20 minutes (depending on thickness) until it flakes easily with fork.
Remove from oven.
Place on platter. Reheat sauce and pour over fish and serve.
Makes 2 main dishes or 4 side dish servings.
tablespoons of the Seafood Magic(R) to oysters, stirring well
teaspoons of the Meat Magic Cook pasta according to package
inutes.
Add the Meat Magic, then whisk in the flour
Boil water in saucepan, after boiling, add shrimp until pink, drain and set aside.
In large pan, melt butter, add scallions and cook until tender.
Add 1 1/2 tsp. Seafood Magic and blend. Slowly add heavy cream and asiago cheese.
Stir until well blended and starting to thicken.
Add shrimp.
Serve over any type pasta and sprinkle with parmesan cheese.
(You can melt any white cheese that you like, however something with flavor is best.)
Sprinkle roast with Chef Paul's Magic barbecue seasoning. Let stand for 30 minutes. In frying pan, brown roast on all sides. Put roast in crock-pot. Cook until tender. Saute cubed potatoes in butter until tender. Add onions and mushrooms. Add to roast about 30 minutes before serving.
Brown ground chuck until completely cooked.
Drain fat, leaving only enough to saute chopped onion and crushed garlic. When vegetables are tender, add both cans of crushed tomatoes. Add a splash of red wine, chopped parsley, Parmesan cheese and Vegetable Magic.
Let simmer for several hours and serve over hot spaghetti or linguine.
Sprinkle some magic seasoning on both sides of chicken. Preheat oven for 10 minutes at 450\u00b0.
Put a cast-iron skillet in oven.
Spray cooking spray on pan before putting into oven.
Take pan out of oven and place on burner on medium-high heat.
Pan must be hot before putting chicken in.
Cook chicken on medium-high until done, approximately 13 to 15 minutes.
If you cut your chicken up into strips, cooking time will be about half of time. This seasoning produces a lot of smoke.
epper, garlic, pork and veal magic and dry mustard.
Cook
r seafood stock in other recipes) and run cold water over
power mane full of magic! Finish by adding piped leaves
Mix well.
Use as needed for your favorite recipes.