3447 cheregie little call them chickies Recipes

french bread, toasted and buttered, deli chicken, swiss cheese (or any combination of them) or 2 slices cheddar cheese (or any combination of them) or 2 slices mozzarella cheese (or any combination of them), sauerkraut, drained, tomato (thin slice), basil (or a thinly sliced fresh leaf)

yellow cake mix or 1 (18 oz) box white cake mix, eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), instant vanilla pudding, cream cheese, softened, milk , as much as needed

beef brisket (recipe called for flat beef brisket), liquid smoke (grocery item), celery salt (recipe just called for a sprinkling placed over the brisket), onion salt (recipe just called for a sprinkling placed over the brisket), garlic salt (recipe just called for a sprinkling placed over the brisket), catsup, water, tabasco sauce, chili powder, worcestershire sauce, salt

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

phyllo dough (at least 20 sheets), thawed, raw almonds, granulated sugar, raw shelled walnuts, kosher salt, crushed fennel seeds (to crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them with a pot or rolling pin until they are lightly crushed. you can also use a mortar and pestle.), ground cinnamon, unsalted butter, melted and cooled to room temperature, granulated sugar, water, clover honey, cinnamon stick (or 1/2 tsp ground ), vanilla bean , split lengthwise and seeds scraped (or 1/2 tsp vanilla extract), lemon

russet baking potatoes , scrubbed clean, cheddar cheese, shredded, evaporated milk (hot ), butter, salt, white pepper, garlic powder, parsley, blue cheese (add a little cheese you like to kick, optional) (optional) or goat cheese (add a little cheese you like to kick, optional) (optional) or gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese (add a little cheese you like to kick) (optional)

uncooked quick-cooking oats, brown sugar, washed raisins (or a little of each) or 1/2 cup dried cranberries (or a little of each) or 1/2 cup frozen blueberries (or a little of each) or 1/2 cup dried apricot (or a little of each), chopped walnuts or 3 -4 tbsp almonds or 3 -4 tbsp sunflower seeds, wheat germ (optional) or 2 tbsp ground flax seeds (optional), baking powder, nonfat milk or 1 1/2 cups plain soymilk, unsweetened applesauce, butter, melted, egg, beaten

white cake mix, eggs (or as called for by your cake mix), butter (or as called for by your cake mix) or 1/3 cup oil (or as called for by your cake mix), water (or as called for by your cake mix), any flavor jello gelatin, cool whip (for frosting ), fruit (to match the jello flavor) (optional)

rhubarb, chopped, sugar, strawberry jell-o gelatin dessert or 1 (6 oz) package raspberry jell-o gelatin, marshmallows, white cake mix or 1 (18 oz) package yellow cake mix, eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix)

margarine, onion powder (optional) or 1 tbsp very finely minced onion (optional), flour, shredded swiss cheese, shredded cheddar cheese, skim milk, oscar mayer shaved deli ham (or mix them, i did) or 24 slices deli turkey (or mix them, i did), pepper

yellow cake mix or 18 oz white cake mix, eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), lemon jell-o gelatin, boiling water, crushed pineapple, undrained, vanilla flavor instant pudding and pie filling mix, frozen dessert topping, thawed

parsnips , potatoes and spinach casserole, starchy potatoes, peeled and cut into chunks, parsnips, peeled and chopped into chunks, salt, peeled onion, frozen chopped organic spinach , defrosted and squeezed dry, butter, milk, heavy cream, freshly ground black pepper, freshly grated nutmeg, eggs, beaten, grated gruyere or parmesan, paprika, roasted mushrooms, mixed mushrooms - when you bring them home , wipe them, stem them and slice them, portobellos should be gilled and sliced, buttons may be halved, shiitakes, oysters or other wild mushrooms may be coarsely chopped, garlic, crushed, several sprigs fresh thyme, extra-virgin olive oil, lemon

okra, ripe tomatoes, peeled, seeded, and coarsely chopped, head boston lettuce, classic vinaigrette, chile oil , or to taste, red wine vinegar, balsamic vinegar, dijon-style mustard, sugar, salt and freshly ground black pepper, to taste, extra-virgin olive oil, peanut oil, fresh bird chiles , or to taste, place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. add a drop or two of the oil to your usual cooking oil for a special zap.

kitchen witch s wings #17, living in the wing capital of the world is nice! wings are everywhere - all different kinds , made all different ways, with all different dipping sauces to go with them., we get a kick out of the buffalo wing recipes that are on line - too bad they don tsp know what a real buffalo wing is, when i was running the deli a few years back i would make various types of wings - always a big hit . and of course i ve got dozens of original wing recipes that i ve come up with. this is 1 of them - and i hope you get a chance to try them., this is recipe #17 - quite popular, also cut down for home use, using your processor , whirl 3 - 4 heads (not cloves) of garlic with 1 cup vegetable oil. add 1/2 - 1 tsp tabasco sauce (or to taste)., toss wings in mixture coating well ., in shallow dish combine 1 cup fresh grated parmesan with 1 cup italian-style breadcrumbs (which i always made homemade) and a few grinds of black pepper from the pepper mill., coat the wings in the breading (coat well) and place on lightly oiled baking sheet in single layer (i used olive oil for the sheet)., any leftover oil mixtrue was drizzled over the coated wings and any leftover coating was pressed into the wings., baked in preheated 375* f. oven for 45 - 60 minutes depending on the size of the wings used., depending on personal taste you can use any number of dipping sauces - i like my parmesan marinara with these .

pasta (bowties work well), sun dried tomato halves, softened (i usually get the oil packed kind in a jar, drain them and chop them up), pine nuts, toasted, yellow onions , julienned or chopped, spinach leaves, chopped, feta cheese, crumbled, parmesan cheese, grated, oregano, extra virgin olive oil (or more to taste), white wine vinegar (or more to taste), salt & pepper to taste

beef meet or, chicken breast , or turkey, 2 sausage (whatever meat enough to make 2 portions), pitta bread (4 pieces), marinating ingredients, plain yoghurt 2tbsp, nutmeg 1/2tsp, ground cinnamon 1/2 tsp, pepper 1/2 tsp, ground garlic, salt 1/2tsp, lemon juice ...., tabule salad, onion , pickles, parsley, mint, tomato (cut them and mixed them up), pepper , salt, 1/2tbsp lemon juice, 1tbs olive oil, 1tbs yoghurt n 1 tbscream cheese

my family has been in florida for over 5 generations. we have many ethnic offshoots and traditions. this stuffing encompasses many ingredients from my family heritage and it tastes good too. something a little different than plain stuffing. a little sweet, a little hot and a lot delicious. just like my family and florida: a little of everything., day old cuban bread, cubed, day old french bread, cubed, day old challah, cubed, onion, medium dice, celery, small dice, raisins soaked in sweet wine, slightly green mango (diced ), chopped nuts (your choice , i like macadamias), chopped cilantro, minced garlic, minced jalapeno (more if you like ), cumin, dried thyme, dried oregano, salt, fresh ground black pepper, chicken broth, butter melted, cream or 1/2 cup unsweetened coconut milk, eggs, beaten

white cake mix (or use yellow cake mix), egg whites (or as called for by your cake mix) or 3 eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), frozen strawberries , completely thawed (do not drain the juice), vanilla pudding mix (or cream cheese pudding mix), half-and-half cream or 1 cup use 18% table cream, cornstarch, cool whip frozen whipped topping, thawed, fresh sliced strawberry