CHICKEN SOUP 1( 4 TO 5 CUP) CHICKEN CUT into thin Pieces 2 MEDIUM CARROTS, SLICED 2 STALKS CELERY, CUT INTO CHUNKS ONE PARSNIP , PEELED AND SLICED ONE MEDIUM ONION, CHOPPED 1 RUTABAGA, PEELED AND CUBED 2 TEASPOONS SALT ONE TEASPOON BLACK PEPPER HALF A TEASPOON DRIED TARRAGON TWO BUNCHES FRESH PARSLEY Directions: 1. […]
Ingredients:1 large Yellow Onion, dicedOlive oil for sauteingSea salt and fresh pepper4 cloves Garlic, minced3 cups Zucchini, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces3 cups Eggplant, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces1 teaspoon Italian Seasoning14 ounces can of Artichokes, rinsed, chopped into bite size pieces14 ounces…
Cupcakes from Scratch with Colorful Frosting Cupcakes: 1/2 cup unsalted butter softened 1 1/4 cups all-purpose flour 1/2 tsp salt 2 tsp pure vanilla extract 1 1/4 tsp baking powder 3/4 cup sugar 1/2 cup buttermilk (room temperature) 2 large eggs room temperature Buttercream Frosting: 1 1/2 cup unsalted butter 16 ounces confectioners’ sugar, sifted
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GARLIC-LIME CHICKEN 1/3 CUP SOY SAUCE 1/4 CUP FRESH LIME JUICE 1 TABLESPOON WORCESTERSHIRE SAUCE 1/2 TEASPOON DRY MUSTARD 2 GARLIC CLOVES, MINCED 6 BONELESS, SKINLESS CHICKEN BREAST HALVES 1/2 TEASPOON PEPPER COMBINE THE SOY SAUCE, LIME JUICE, WORCESTERSHIRE SAUCE, MUSTARD, AND GARLIC. PLACE CHICKEN IN A LARGE RESEALABLE PLASTIC BAG OR GLASS BOWL; POUR
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EASY BUTTER CHICKEN 4 BONELESS SKINLESS CHICKEN BREAST HALVES SALT AND PEPPER TO TASTE 1 TEASPOON DRIED TARRAGON 1 TABLESPOON FRESH LEMON JUICE 1/4 CUP BUTTER PREHEAT THE OVEN TO 400 DEGREES F (200 DEGREES C). SEASON THE CHICKEN WITH SALT, PEPPER AND TARRAGON; DRIZZLE WITH LEMON JUICE. SET ASIDE. PLACE AN OVEN PROOF SKILLET
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CHICKEN AND STUFFING 1 (6 OUNCE) PACKAGE CHICKEN FLAVOR STUFFING MIX 6 BONELESS, SKINLESS CHICKEN BREAST HALVES 1 (10.75 OUNCE) CAN CONDENSED CREAM OF CHICKEN SOUP, UNDILUTED 1 TSPN PAPRIKA 1/3 CUP MILK 1 TABLESPOON DRIED PARSLEY FLAKES PREPARE STUFFING ACCORDING TO PACKAGE DIRECTIONS AND SPOON ONTO THE CENTER OF A GREASED 13-IN. X 9-IN.
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3 CUPS ALL-PURPOSE FLOUR 2 TEASPOONS CREAM OF TARTAR 1 TEASPOON BAKING SODA 1 TEASPOON GROUND NUTMEG 1 PINCH GROUND CINNAMON 1 CUP BUTTER, SOFTENED 1 CUP WHITE SUGAR 3 EGGS, BEATEN 1 TEASPOON VANILLA EXTRACT FROSTING: 4 CUPS CONFECTIONERS’ SUGAR 1/2 CUP BUTTER, SOFTENED 1 TABLESPOON VANILLA EXTRACT 1/4 CUP MILK ANY COLOR FOOD
Hot and Exotic Shrimp Cocktail: AguaChile Recipe for Aguachile, a spicy version of a shrimp cocktail. This dish is cured in a mixture of serrano pepper and lemon marinade. 2 Lb. Shrimp, butterflied 7 to 9 limes, depending on the size 1 tbsp. Black pepper ½ purple onion 1 ½ cucumber ¼ of an onion
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MARINATED ROSEMARY CRANBERRY CHICKEN 2 (2 TO 3 POUND) WHOLE CHICKEN 2 BUNCHES FRESH PARSLEY, CHOPPED 1 BUNCH FRESH THYME 6 TABLESPOONS DRIED ROSEMARY 3 TABLESPOONS GRATED LEMON ZEST 12 CLOVES CRUSHED GARLIC 3 TABLESPOONS GROUND BLACK ½ CUP CRANBERRIES PEPPER 1 CUP OLIVE OIL 1 CUP WHITE WINE TO MAKE MARINADE: IN A FOOD
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BBQ TERIYAKI PORK KABOBS 3 TABLESPOONS SOY SAUCE 3 TABLESPOONS OLIVE OIL 1 CLOVE GARLIC, MINCED 1/2 TEASPOON CRUSHED RED PEPPER FLAKES SALT AND PEPPER TO TASTE 1 POUND BONELESS PORK LOIN, CUT INTO 1 INCH CUBES 1 (14.5 OUNCE) CAN LOW-SODIUM BEEF BROTH 2 TABLESPOONS CORNSTARCH 2 TABLESPOONS SOY SAUCE 1 TABLESPOON BROWN SUGAR
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