FOR THE CHICKEN: heat a saute pan over medium heat.
Add oil and heat.
Add chicken pieces to the saute pan and saute on each side for one minute (or until no longer pink).
Add the sliced mushrooms to the saute pan and saute with the chicken for an additional minute.
When the mushrooms are cooked, squeeze the juice from the lemons into the saute pan and coat the chicken with the juice (ensure there are no seeds).
Add the cream to the pan and stir to incorporate.
Add the lemon sauce and stir to incorporate- DO NOT RETURN TO ...
Open the black eyed peas and pour into a colander in the sink.
Rinse with cold water until free from brine.
Leave in colander to completely dry.
Place remaining vegetables and herbs in a mixing bowl.
Add black eyed peas and corn and mix gently.
To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
Pour dressing over mixture and stir with a rubber spatula.
Store salsa in a covered container.
Refrigerate and ...
Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container.
Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.
Serve on a bed of mixed greens, topped by sliced grilled chicken breasts. Enjoy!
Layer each ingredient into a shooter glass in the order that they appear.
Heat oven to 375F.
Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
Serve with sour cream.
For a bit of variety try Ranch dressing.
Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat.
Mix taco seasoning with sour cream and set aside.
To built 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1- 1 1/2 inches thick.
Then layer: 1/2 C shredded cheese, 1/2 C prepared sour cream, 3/4 C guacamole, diced tomatoes, diced cilantro, black olives, sliced green onion, and 1/4 C cheese for garnish Serve ...
Combine all ingredients.
Place in shallow casserole dish.
You can either bake the dip for about 15-20 minutes at 325 but it can also be heated in the microwave for a few minutes.
Frosting:
Melt one 12-ounce package of semisweet chocolate chips in a saucepan over low heat, stirring constantly.
Set aside to cool.
Beat whipping cream and malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.
Whip sugar, softened cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often.
Add melted chocolate chips and beat 1 more minute.
Add half of malt-cream mixture and beat until uniform in color.
Fold in ...
Preheat oven to 350 degrees F (175 degrees C).
Press salami slices into mini-muffin cups to line.
Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
Bake in preheated oven until the filling looks creamy, about 10 minutes.
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on a grilled meat.
Line a large broiler pan with a rack with foil in the bottom to catch drippings.
Set oven rack to 3-4\" from the heat source and turn on your broiler.
Cut each wing into three pieces- a mini drummette, a bent wing portion, and a pointy wing tip- discard the wing tips.
Combine sauce ingredients in a large bowl, then dump in chicken and mix to coat well.
Set chicken pieces onto the broiler rack, reserving the sauce in the bowl.
Broil for 12 minutes, then turn over the chicken and brush with reserved sauce.
Broil another 8-10 ...
Pound chicken breasts to even thickness.
Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and saute in olive oil until al dente. Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley ...
Combine all ingredients in a jar with a tight fitting lid.
Shake vigorously to combine all ingredients.
Keep refrigerated and covered. Use within a few weeks.
Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stockpot.
Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent.
Increase heat to high, remove lid, add sugar, and salt.
Saute, stirring often until onions are very soft, and a deep golden brown.
Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes.
Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine.
Season to taste ...
Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4\" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, left over juice, basil, 2 tablespoons olive oil, salt, pepper, and hold for 2 hours before use.
Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.
Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.
Tomato Salad ...
Combine liqueurs, half and half, ice cream, and crushed ice in a blender; blend until smooth.
Swirl grenadine syrup around the inside (moving from bottom to top) of a tall glass; quickly pour the drink into the glass (to freeze and hold the red swirl against the glass).
Serve topped with whipped cream and the candy cane which doubles as a drink stirrer.
A non-alcoholic version of this drink may be made using 1 cup vanilla ice cream, 1/2 cup milk, and 5-6 drops peppermint extract.
Bake potatoes in oven at 400\u00b0F until completely cooked.
Cool for 30 minutes at room temperature, then slice into 1/2-inch thick rounds.
Mix together the Bechamel sauce, salt and white pepper.
Add remaining ingredients.
Fold in potatoes.
Place mixture in covered baking dish in a 300\u00b0F oven for 1 hour, or until potatoes are hot all the way through.
Remove the cover and allow potatoes to brown.
Bechamel Sauce Recipe:
In a saucepan, combine the flour and butter. Cook over a low flame, for about 15 minutes until ...
Preheat oven to 350 degrees.
Grease springform pan.
TO PREPARE BASE BATTER:
Cream 3/4 cup sugar, 1/4 cup shortening, and 1 egg together; Add milk and vanilla. set aside.
Sift together 2 cups flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Once batter is mixed, it should be nice and thick; set aside.
TO PREPARE THE CREAM CHEESE BATTER:
Cream all the ingredients for the cream cheese batter together, set aside.
TO PREPARE THE CINNAMON FILLING:
Melt 1/3 cup butter then mix in the brown ...
ource: \"A Treasury of Great Recipes\" posted by Michael in Phoenix
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid