icrowave-safe bowl, place chocolate and butter.
Microwave at High
e about 3 inches deep and not come up more than
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
hite flour-covered pizza peel and allow to rest for 20
owl beat egg,sugar,vanilla and shortening with the help of
Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Put soup and salsa in a microwaveable bowl.
Microwave on high for two minutes, stirring after a minute.
Serve with chips for dipping.
See Quick and Easy!
Take almond bark, break apart into bowl and put in microwave to melt.
While melting, take Ritz crackers, spread on peanut butter and top with another Ritz cracker, making a sandwich.
Make as many sandwiches as you would like.
Take peanut butter sandwiches and dip into melted chocolate.
Lay on wax paper to harden.
Quick and easy!
Very tasty, too!
Mix ingredients all together.
Grease 18 muffin tin cups. Fill about 1/3 full.
Bake at 350\u00b0 for about 20 minutes.
Makes 18 Quick and Easy Rolls.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
food processor and pulse to form
he mung beans, water, turmeric and carrots to a heavy-based
dd onion to pan and stir until soft, add
Mix first four ingredients.
Bring to a boil, boil 1 minute.
Remove from heat and add vanilla and peanut butter.
Stir until well blended.
Stir in oatmeal.
Drop by spoonfuls onto waxed paper.
Store in refrigerator or freezer.
lace oil, onion and garlic into skillet on
rushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to
Heat the olive oil in a Dutch oven or soup pot.
Saute the chopped onions and celery for 2 minutes.
Add the garlic, grated carrot and ham.
Continue sauting until the onion is golden.
Add the chicken broth, thyme and pepper and simmer for 20 minutes.
Add the potatoes simmer uncovered until the potatoes are soft.
Add salt to taste and more pepper if needed.
Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.
inute. Add onion, carrot, and green chile peppers; cook and stir until slightly
*Grate some carrot shreds prior to putting whole carrot into blender.
Reserve and use them to garnish soup prior to serving.
Dice carrot.
Slice and chop cabbage.
Mix all other ingredients together and stir into the vegetables.