1504 had bowling for Recipes

tequila/lime chicken sausage (i buy amilu s from costco) i only had 4, but 5 would be better, chopped onion (sweet or yellow ), chopped fire roasted chiles (the hot ones, but you can use mild ), enchilada sauce (i like the medium or hot if you can find it), el pato mexican tomato sauce (found in mexican aisle or tomato sauce aisle), cream cheese - i use light (neufchatel), shredded cheese, any kind you like (i used mexican blend - cheddar/jack), corn tortillas (or flour, if you prefer) i used 8

unbleached flour , sifted, dry powdered milk (i used non-dairy coffee creamer), baking powder, salt (i may have used a touch more; as you might ve already guessed, i have a heavy hand.), warm water or milk (i used whole milk, i had just enough left!), oil for deep frying, my only addition to this was a pinch of granulated sugar. not sure how much of a difference it made but my gods did it come out delicious

dry) cooked salad macaroni (you can use whatever pasta you prefer), chopped roma tomatoes (i only had 2, but 3 would be better), chopped sweet onion (approx. - i don tsp measure, sorry), ciilantro (leaves only) chopped (about 1/3 cup), sliced black olives (drained ), minced garlic, mayonnaise (more/less ), yellow mustard (frenchs , i just squirted it in), dill weed - approx . (or you can use dill relish, or if you prefer, sweet), salt and pepper to taste, olive oil (i drizzle with just before serving because it seems to soak up the mayo while in the fridge, just to moisten, and stir)

poblano peppers - largest you can find (i only had 3), cold cooked rice ( i had about a cup), corn (i used frozen, but canned would work - just eyeball it for the ratio to rice you want), chopped onion (about 1/4 cup), minced garlic (use as much as you prefer), fire roasted green chiles (i use the hot ones , but you don tsp have to, there are mild), chopped fresh cilantro (i used about 1/4 cup or more), cumin, salt , if your rice isn tsp ed already, grated mexican blend cheese , about 1 cup (half in rice/corn mixture, half on top), sour cream for topping (optional), only thing i might do different next time is adding sour cream in the mixture or some salsa

lg ripe , red tomatoes (i had 2 or 3 different varieties), fine italian style breadcrumbs, grated parmesan, grated mozzerella, grated colby / jack blend (this is what i had on hand, use whatever you like), red pepper flakes, italian dressing mix, dried basil (i would have used fresh if i d had any), real mayo, melted butter, balsamic vinegar, worcestershire, garlic powder, fresh ground black pepper

full head of collard greens washed very well and chopped (if you can tsp find a full head, get a bag in the produce dept pre-washed and chopped), ham hock (after the holidays if you had a ham, use the ham bone), chicken broth (32 oz box), cider vinegar, sea salt or kosher salt, red pepper flakes

butter, softened, brown sugar, white sugar, instant vanilla pudding mix, eggs, vanilla extract, all-purpose flour, baking soda, semisweet chocolate chips

dried peaches, split in half (organic if you can), fifth of vodka, rock candy (ordered on line these days), aunt mabel was lucky , she married estin the entrepeneur of his time. he owned the chevy dealership across the street, the gas station was attached and it had the original side-of -the road diner next to it. you could get homemade ice cream and they had jars and jars of old fashioned candy, horehound sticks, lollipops, and rock candy on ropes. anytime she put up the peaches, she just shopped across the street. estin would have a fit over her using his inventory until six weeks later when he could have a plastered peach

chicken seasoned with kosher salt, fresh ground black pepper, fresh minced garlic and parlsey, bake at 350* f. until done (1 1/2 hours for the size i had) - i drizzled the chickens with a bit of olive oil and plced a little water in the bottom of the roasting pan with a couple pats of butter; also rubbed a bit of butter on the chicken breast and legs before seasoning., peeled and diced potatoes - boiled until tender; drained, mashed with milk, butter, kosher salt and fresh ground black pepper., green peas in butter ; kosher salt and fresh ground black pepper., pan gravy from the roasting bits and juices.

more) large pasta shells (cooked al dente), cottage cheese (approx. - i don tsp measure!), more) ricotta (i used low fat), shredded parmesan (i just shook it in, prob. 1/4 cup), thawed frozen chopped spinach, squeezed dry, approx . 1/4 cup, dried basil, salt & pepper to taste, sauce, chopped onion (est. 1/4 - 1/2 cup), cream of mushroom (or any you desire, see above), more sour cream, little less than 1 soup can full of milk or chicken broth, shredded cheese (about 1/2 to 3/4 cup) i used italian blend, cubed cooked chicken breasts , however much you have, about 1 breast (i had some grilled, but you can used canned), dried tarragon (again, to taste, i don tsp measure), dried thyme ( ), roasted garlic and bell pepper seasoning - just shook it in (not necessary), shredded cheese (yes more , for sprinkling on top of shells before baking)

active dry yeast (2-1/4 tsp), all purpose flour, sugar, table salt, warm (not hot) water, cornmeal to sprinkle pan & top of loaf (i used bear mush hot cereal mix as i had no & it worked fine and looked good too)

water, yeast, sugar, pearl barley, quinoa, bulgur, you could also use millet , flax seeds or amaranth, or an equivalent amount of whole-grain cereal -- i just used what i had in the pantry), water, whole-wheat flour, flour, you can use all whole-wheat if you prefer -- i ran out and had to add white flour and it was fine), rolled oats, salt, toasted sesame seeds, pot of water, sugar or honey

what i had, uncooked salad pasta or macaroni ( i actually used 2 cups, because that was the serving size i broke my huge bag of macaroni into!!), sweet (english) peas ( i used the rest, probably about 1 cup of my publix brand grocery store frozen bag of peas!!), onion, chopped fine, american, cheddar or any favorite cheese, cut into small cubes (i used the rest of my publix brand grocery store shredded cheddar cheese, maybe 1/2 to 1 cup, or so), salt and pepper, to taste, what i needed and had to buy, stalks celery, chopped fine (only because i ran out!!), miracle whip or mayonnaise ( i used about 3/4 to 1 cup of mayo, due to the amount of pasta, also i use duke s brand mayo, it s my favorite, much better than anything else i ve tried!!) (also ran out of this....figures!!), what i added into some of the left-over macaroni salad, durkee brand french fried onions, jalapeno pepper, chopped fine, also, 1 dash or so of cayenne pepper

four slices roasted bell peppers, eggs, milk, salt and pepper to taste, fresh mozzarella, fresh basil leave chopped (optional), crushed garlic (optional), romano cheese (optional), olive oil, note: i ve always had to use at 4 or at least 5 eggs for a omelet!)

big bunches collard greens ( about 2 lbs), water, smoked turkey (the paper called for a smoked turkey leg, but i had a hard time removing the small bones after cookin) or can use any other smoked meat., lg. onion choped, salt, sugar, cayenne pepper, black pepper, lg head of cabbage, cut in 8 wedges, butter

ears fresh corn on the cob, mayonnaise, freshly grated romano or asiago cheese, olive oil, ground cumin, teas. garlic powder, teas ancho chile powder + 1, kosher salt

eggplant , largish, zucchinis, red onions, capsicums (mix colours, or what is in season), tomatoes (depending on size, 1 or 2 per person), garlic (1-2 per person ), olive oil, fresh rosemary, fresh lemon tyme (which is what i had growing, i m sure regular tyme would be just as nice), good pinch of dried oregano (if i had fresh, i would have used fresh!), salt and pepper to taste