109596 fast easy marinade all types Recipes

yellow cake mix, butter, softened, pecans, chopped, lemon pudding mix (cook-type ), sweetened condensed milk, lemon , juice and zest of, powdered sugar, lemon

peanut butter (regular or reduced fat works , as does creamy or crunchy, do not use other types), sugar, egg, slightly beaten, baking soda, vanilla

fresh mushrooms, sliced (any type ), garlic cloves, sliced, butter, cut in pieces, salt , to taste, fresh ground black pepper , to taste

uncooked egg noodles, chicken breasts , drained. (i use swansons), water, chicken soup base (i use the paste type in a jar)

whole berry cranberry sauce or 2 cans regular type cranberry sauce (smooth), chopped pecans

burritos , you select type (thawed), refried beans (nonfat is ok), enchilada sauce (you pick the heat), shredded cheddar cheese (use more or less if you like ), sour cream or yogurt

originally , native americans cooked these on hot rocks in an open fire. they were commonly referred to as ash cakes. later on, settlers from europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. this is where they get the name, hoe cakes ., this is a old (from early 1800s) pass-along recipe from va, which makes a thin hoe cake., great served with honey or butter, but i remember it most during, summer and harvest time, with fresh greens and all types of, garden veggies. sort of like a sop bread, water, white cornmeal, bacon drippings or butter, sugar, egg, well beaten, plain flour, salt, baking powder, milk or butter

top ramen noodles, milk, flour, cracked pepper , to taste, sour cream ( can be eliminated as an ingredient or substituted with a few slices of cheese of any type)

chicken pieces (pref. a wheel with 4 thighs and 4 drumsticks), canola oil, onion, potatoes, mixed vegetables (variously called potjiekos mix here, or casserole vegetables ... or whatever. these are ready-to), string bean (green beans, chopped, bought ready-prepared at supermarket), sugar, ketchup, worcestershire sauce, seasoning salt (we use aromat), black pepper, coarse, vegetable stock (the granular type from a tin), water, hot pepper salsa (actually garlic-chilli sauce, available readily in sa and always in my condiments cupboard), chopped fresh rosemary or fresh thyme or garlic or dried herbs, from my spice drawer

mushroom (any type , sliced baby bella s work best), salt, pepper, herbes de provence, butter, whipping cream, beef base , or (demi-glaze), chicken base (demi-glaze)

lean beef, cubed (i used a shoulder roast), flour, salt, ground black pepper, vegetable oil, onion, chopped, garlic cloves, minced, baby portabella mushrooms, sliced, beef broth, dry sherry (not the cooking type ), tomato paste, flour, sour cream

roasting bag, boneless skinless chicken breasts, onion, rotel (diced type ), salt and pepper

simply potatoes shredded hash browns, eggs, milk (can use cream for a richer pie, or any not-too-sweet substitute for dairy-free), shredded kale (can sub any type or combo of greens- chard, spinach, collards, etc.), salt (to taste)

ready made coconut pecan frosting , the type used for german chocolate cake, canned works great, chopped pecans, refrigerated breadstick dough, sugar, cinnamon

fresh mint, finely chopped, lime curd, prepared vanilla pudding (2 jello-type pudding cups), egg whites, nonstick cooking spray, butter flavored, sugar

water, maggi or knorr beef bouillon cubes, macaroni or any type of noodles, onion chopped, sage, marjoram, cornstarch dissolved in 1 tsp. water (to thicken sauce)