Melt 1/2 of the chips with sugar, butter and applesauce in saucepan.
Take off heat.
Add egg whites.
Add dry ingredients and vanilla.
Add rest of chips.
Spread in a 9 x 13-inch pan. Bake at 325\u00b0 for 15 to 20 minutes.
(Only 6 grams of fat in each square.)
oes not dry out.
Take your pastry brush and butter
nding with chili peppers.
Take one lemon half, squeeze the
hours.
Meanwhile, pour off all the fat from the
In a large pot, over medium heat, sweat the shallots in olive oil until translucent. Raise the heat to high and add all of the mussels; cover and cook for 3 to 5 minute or until all of the mussels have opened.
Take off the heat and transfer the mussels to a serving dish, leaving the liquid in the pot. Return the pot to the heat and add the wine and parsley to the liquid. Bring to a boil and reduce by 1/3.
Take the pot off the heat and stir in the yogurt. Mix thoroughly. Pour the sauce over the mussels.
Stir until well incorporated.
Take off all rings and jewelry and
llow the excess to drip off. Put it in the bread
When vegetables are well cooked take off heat.
Mash thoroughly and
Brown meat; drain.
Saute onion.
Add tomato sauce, vinegar, chili powder, cloves, salt, and pepper.
Simmer 5 minutes.
Add beans.
Continue to simmer 15 minutes.
Take off heat.
Leave covered and let stand 20 minutes.
hem at all times.).
Take off the heat & cool.
Wash
br>add in rum, turn off the kitchen lights and light
In a Dutch oven, boil fryer; cool enough to take off of the bone.
Skim any fat off top of chicken broth.
Add potatoes, onion and corn; simmer until potatoes become tender (about 30 minutes). Add chicken, tomatoes and salt and pepper to taste.
Simmer for 30 to 45 minutes.
Before serving, take out amount needed to serve and add a few squirts of ketchup and a little milk to thicken. Refrigerate or freeze remaining portions.
Enjoy!
but do not boil them. Take the jars out of the
et evenly roasted. Remove and take off the foil and then just
Cut up chicken and take off the skin.
Put EVOO
Take chicken off the bone.
Salt and pepper to taste.
Mix stuffing and soup.
Cook in oven at 325\u00b0 for 1 hour.
Put tomatoes in boiling water for 1 minute.
Then put tomatoes in cold water to take off skins.
Cut tomatoes into eighths. Bring tomatoes to a boil and stir to break up.
Add other ingredients; cover and simmer 1 hour.
Remove cover and boil to reduce liquid.
ool enough to handle. Rub off skins and seed the peppers
In a skillet with a tight fitting cover, put the chicken breasts (skin side down if skin is on), water, salt and pepper together and bring to a rolling boil.
Skim off the broth and continue to cook on moderate heat; cover tightly for 35 minutes. Remove breasts; cool, strain and measure broth (put in freezer for 10 to 15 minutes until fat comes to top and remove fat).
After chicken is cool enough to handle, remove bones and skin (if still on) and discard.
Boil chicken until tender, pick off bone.
Mix stuffing with butter. Put a layer of stuffing in pan, then a layer of chicken and add mushroom soup.
Add a little more stuffing and chicken.
Put cream of chicken over it.
Put the rest of stuffing over top.
Put a little of the broth of chicken you cooked over to make it juicy.
Cook at 400\u00b0 for 45 minutes to an hour until it's done.