For the crock pot/slow cooker method; in a Dutch oven over medium heat
merican cheeses until combined.
For a 1 1/2- to 5
b>a large pot. Add the bacon and cook over medium heat for
I roast a chicken in a cup of white wine and
sing three times, then fill a bowl with cool water and
e using a whole chicken cook the chicken for an hour in
In a large dutch oven, heat the
carrot, salt and pepper in a dutch oven, cover with water
ugar and soy sauce in a large bowl or bucket, tossing
In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.
Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn).
When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.
Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue.
Preheat oven to 425 degrees F (220 degrees C).
Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 minutes, until golden brown.
Place all ingredients in a crock-pot, setting temperature on high for 1 hour, then reduce the heat to low and cook for 7 to 8 hours.
Cook apples and water on medium heat until bubbly, then cut back to medium-low.
Cook until they mash up.
After they cook up, run them through the sieve and measure out 8 cups.
Put all ingredients in a crock-pot.
Cook for 4 hours with the lid on. Cook another 2 hours with the lid off; stir occasionally.
Put in jars and let cool.
he butter and shallots into a pan and leave whilst the
75 degrees.
Lightly spray a 2 1/2 quart caserole
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.
Into a large, heavy-bottomed pan, mix
Dice all of the ingredients into very small pieces.
Mix with lemon juice (fresh is best) and lime juice (about 3 large lemons and 1 large lime).
Add salt and pepper.
Chill and serve.
You can keep this in a Mason jar in the fridge for a long time.
The longer it sits, the hotter it gets.
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.