Mix together in bowl with whisk and serve.
Heat oil in saute pan.
Add garlic and saute for 30 seconds.
Add onions, saute one minute, then add peppers and continue to saute another minute.
Deglaze with chicken stock, reducing by half.
Add V-8 juice and cayenne pepper.
Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency.
Season with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast.
Sprinkle with Parmesan and parsley.
Cut cheese sticks into long slices approximately 3/8 inch thick. Blend together the flour and corn starch in a bowl. Place cheese plank into the flour, then dip into a bowl of whole milk, and then dip the cheese stick into the bread crumbs. Shake off excess bread crumbs and place mozzarella stick on a wire rack. Discard the flour. Repeat until all cheese sticks have been dipped once. When all of the cheese sticks have been dipped once place back into milk, then into bread crumbs for the second time, and shake off the bread crumbs. Dip all ...
Preheat oven to 350\u00b0F.
Grease and flour 9x13 cake pan (or two 9x9 pans).
Combine white cake mix, strawberry margarita mix, tequila, vegetable oil and egg whites in large mixing bowl.
Mix until well combined.
Pour into pan.
Place in preheated oven for approximately 30 minutes, or until an inserted toothpick comes out clean.
Cool completely.
With a fork, poke wholes generously all over top of cake.
In a saucepan, boil 1 cup of water.
Add Strawberry Jello and stir for 2 minutes or as directed on package.
Add 1/ ...
CRUST:Crush the graham crackers. Mix in the sugar. Add the egg yolk and vanilla, then stir in the melted butter. Line a springform pan with non-stick foil. Press graham crackers into the pan. Bake at 375\u00b0 for 8 minutes or until edges are slightly brown. Remove and let cool.
CHEESECAKE: Combine cream cheese, sour cream, corn starch and sugar, mix until sugar is dissolved. Add butter, vanilla and beans, blend until smooth. Don't overmix.
Bake at 350F 30 to 35 minutes. Cool 1 hour.
WHITE CHOCOLATE MOUSSE In a cold mixing bowl beat ...
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
Save remaining oil for other recipes.
hat helps give it that restaurant flavor. Just a few dribbles
f you really want that restaurant taste, the purchased stuff is
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Check wallet for money; dash to bank as needed.
Stop at take out restaurant and place order.
Transfer money to cashier.
Bring food home and serve to hungry family.
Place first 2 items in car.
Place key in ignition and turn one time.
Drive car onto road.
Heat for nearest restaurant.
Mix together biscuit mix and cheese. Add enough water to mix well (little less than 1 cup).
Drop by teaspoon onto greased sheet.
Top with butter and sprinkle with \"Restaurant Style Garlic Bread Sprinkle.\"
Bake at 400\u00b0 for 7 to 9 minutes.
Mix all ingredients together.
If it taste like hidden valley add a 1/4 table spoon of dried onion flakes (THIS IS THE TRICK MOST RESTAURANT USE).
Chill for at least half an hour.
Make two recipes of cornbread according to the
If using store bought restaurant style chips*, place them in
n top.
At the restaurant, it always arrives just a