emaining marinade.
Spoon Wild West Sauce equally onto plate. Set
Combine potatoes with onion, salt and milk, simmer, covered, for 45 minutes, or until tender.
Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered, for 20 minutes. Reduce to \"warm\" for serving. Makes 6 to 8 servings.
Melt butter in West Bend slow cooking pot (or small skillet over) over medium heat or range top unit.
Add onion and saute until glossy.
Transfer cooking pot to heating base using hot pads or pour skillet-sauteed onion into slow cooking pot.
nd add the rice. Most recipes will take about 15 minutes
Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter ...
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
Cut melon into 12 wedges; remove seeds and rind.
Place wedges on plates or platter.
Lay ham slices over the top.
Garnish with pepper.
Makes 6 servings.
Arrange shrimp, pineapple chunks, bell pepper and onion on wooden skewers and place in a flat bottom glass casserole dish.
In a small bowl, combine lime juice, oil, honey, garlic, green onions and soy sauce, whisking until honey is dissolved, reserving one ounce for basting during cooking.
Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour.
Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with ...
Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
Heat oil in a saute pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
Add ...
BIDGETOWN POTATOES.
Boil potatoes with skin on.
After potatoes are cooked and cool enough to handle, peel and dice.
Melt butter in heavy skillet.
Add potatoes, onion, poultry seasoning, salt and pepper to taste.
Saute over very low flame until brown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water with lemon half.
After the shrimp is cooked and cool enough to handle, shell and devein.
Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
...
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Place apples in pan of water and bring to boil.
Reduce heat and simmer until apples are soft. Mash apples and add brown sugar and cinnamon.
Makes 8 cups.
Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.
Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
Remove from heat and stir in the Key lime ...
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Mix water, Cream of the West cereal, salt, honey and molasses. Cook 10 minutes and let cool to 120\u00b0.