nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
he 150 Best Slow Cooker recipes.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
ays.
For the fortune cookie:
In a medium bowl
With skins on, cut potatoes into bite size pieces.
Spread out on a cookie sheet. Bake at 425\u00b0 for 25 minutes or until tender. Stir in all ingredients. Salt and pepper to taste.
Serve warm or chilled.
ingle layer on a lipped cookie sheet. Set pan on lowest
Place the chile pods on a foil lined cookie sheet and warm in a 375\u00b0 F.
oven for just a few minutes until they become soft and leathery.
Working in small batches at a time, fit pods into a blender or food processor.
Puree with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
Place each batch of pureed mixture in a large bowl until all have been blended.
Stir the batches together.
Store in refrigerator.
Combine all except parsley.
Toss to coat potatoes.
Place potatoes in single layer on sheet of heavy-duty foil.
Fold foil over potatoes and crimp edges to seal.
Place on cookie sheet and bake 1 hour at 375\u00b0 or until done.
Open foil and sprinkle with parsley before serving.
Preheat
oven
to
350\u00b0.
Wash\tand
dry
potatoes
and arrange in single layer on a rimmed cookie sheet.
Bake for 30 minutes or until tender.
Serve
hot or warm with cheese, ham, bacon, sour cream and chives (scallions).
Preheat oven to 400\u00b0.
Toss together all ingredients.
Place on a cookie sheet.
Bake for 45 to 55 minutes or until soft. Serve as a side dish with beef, chicken or pork.
Serves 4.
Preheat oven to 375\u00b0.
Combine potatoes, garlic, oil, salt, pepper, thyme and rosemary in medium bowl. Toss to coat evenly. Place potatoes in single layer on 16-inch sheet of heavy-duty foil.
Fold over potatoes and crimp edges to seal.
Bake on cookie sheet 1 hour until tender.
Open foil and sprinkle on parsley.
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 10 minutes, or until tender; drain.
Place cooked potatoes on an ungreased cookie sheet with the cut side up. Spread a spoonful of dressing on the top of each potato half. Sprinkle with cheese, and lightly dust with pepper.
Bake in the preheated oven for 5 minutes, or until cheese is melted.
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
egrees F. Lightly grease a cookie sheet and dust with cornmeal
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Scrub and wash the new potatoes and place into a saucepan. Cover with the water and then add the rest of the ingredients, except the butter and final seasoning.
Bring to the boil and reduce to a simmer.
Cook for approximately 20 minutes.
Once cooked, drain and using a fork or a potato masher, crush the potatoes lightly,.
add the butter and season with salt and pepper.
egrees Celsius.
Scrub the new potatoes and rub with the
br>Wash and place the new potatoes into a suitable sized