ieces.
Put on water for spaghetti.
In heavy frying
FOR THE THAI CHILI AND MARINADE
ncorporate your dry mixture in two additions making sure to beat
Add everything to the Crock Pot (no need to thaw the chicken) and stir until well-blended.
Cook on low for 4-5 hours, stirring occasionally.
After about 4 hours, I usually fish the chicken out and shred it with a fork because it's easier to eat over pasta that way, and then I let it cook another hour or so.
Serve over pasta or rice for a tasty, simple meal.
Preheat water for the angel hair spaghetti if
nd lower heat to simmer for about 25 - 30 minutes or
In a small saucepan, melt 2 Tbsp. of butter. Add the lemon juice, chives, parsley, garlic salt, tarragon and pepper; stir well. Place scallops and mushrooms in a greased 1 quart baking dish. Pour butter mixture over scallops. Melt remaining butter and toss with bread crumbs; sprinkle over scallops. Bake at 350 degrees for 20 to 25 minutes or until scallops are opaque and topping is lightly browned.
Place polenta, water and salt in a 2-quart bowl.
Microwave on high for eight minutes, then stir.
If the polenta is not thick enough, return to microwave for two more minutes.
Add flavoring ingredients to suit you and your meal, such as butter, grated parmesan, pepper, fresh chives, and a little cream.
For the Steaks:
In a
Set
oven
at
425\u00b0.
While
heating,
put small pan or Pyrex in oven with butter or margarine.
Remove when good and hot.
Add corn meal to boiling water (may be heated in microwave in pint Pyrex); stir rapidly (will get thick).
Pur cream into a small mixing bowl and mix in warmed golden syrup and rum.
Slice sponge fingers and place in the bottom of two individual serving bowls.
Pour cream mixture over and cover with sliced fruit.
Chill for 1 hour.
Sprinkle lemon juice over just before serving.
Mix all ingredients and pour into a small greased pan.
Bake at 450\u00b0 for 20 minutes.
hops on both sides ( about two minute per side or until
ll-purpose flour. Let sit for 10 minutes to give the
an over medium-low heat for 5 to 7 minutes, stirring
Cook on medium-high.
In a 3-quart pot, put water and salt to taste.
Slowly pour corn meal while stirring.
Keep stirring to prevent lumps to form until very thick.
Lower heat to medium. Let corn meal cook for 30 minutes, stirring occasionally.
Pour in a 9 x 9-inch glass pan.
Cover with wax paper and let it stand for 15 minutes before serving.
Combine corn meal and water in a saucepan.
Add butter and cook until mixture thickens, stirring constantly.
Combine hot mush with remaining ingredients.
(Use an additional 1/2 cup warm water for more moist stuffing.)
br>Copycat Starbucks Cold Foam For Two:
In the carafe of
ots of boiling salted water for 6 minutes.
Meanwhile, trim
inch pieces and cook for 5 to 7 minutes, until