the butter
Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.
ll but 1 lemon cube, the basil, and brown sugar together
ide. Whisk together the milk, jam and food coloring in a small
preheat the oven to 350 degrees Fahrenheit.
spray the pie plate lightly.
add the cream cheese and stir with fork until smooth.
stir in the dressing, hot sauce, and cheeses.
Mix in the chicken.
bake for 20 minutes or until the chicken mixture is hot and bubbling,.
stir before serving with crackers, chips.
>the center for the baby food. Incorporate flour into baby food by mixing in the
b>the meat/bones/skin/liver/eggs. use hands to thoroughly mix the food
Melt the butter
f bread flour, the yeast, and the white sugar until thoroughly
s just barely pink in the center. Put pan juices in
- Now, I like to use the food processor if you have one
et aside.
Add the gelatin to the cold water and stir
Mix cake according to package directions.
When cake has cooled, trim crust and remove from pan.
Cut cake into 3 layers. Prepare whipped topping as directed on package using skim milk. Stir in yogurt, 1/2 the strawberries and the food color.
Spread 1/3 of whipped topping between each layer and on top of cake.
Top with remaining strawberries.
Before serving, sprinkle with powdered sugar.
n the refrigerator to chill. I like to use my mini food
Bake and cool pie shell.
Wash and hull the strawberries.
Cut up the berries.
Mix the sugar and cornstarch in a 2-quart saucepan.
Stir in the water gradually until the mixture is smooth.
Add the cut up berries.
Cook, stirring constantly, over medium heat, until thick and clear.
Stir in the food coloring. Cool.
Stir in the remaining berries.
Pour into the pie crust. Chill until firm (3 hours).
Top with Cool Whip.
When cake has cooled completely, trim brown crust and remove from pan.
Cut cake into 3 layers using thin serrated knife. Prepare whipped topping as package directs, using skim milk. Stir in yogurt, 1/2 the strawberries and the food color.
Spread 1/3 of the whipped topping between each layer and on top of cake. Top with remaining strawberries.
edium-sized bowl and add the food coloring according to your desired
nd gently peel and half the long way and place on
pray - you know the kind that has the oil and flour in
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.