81 make serving Recipes

quick cooking oats (you will need about 1/2 cup total per serving, so the amount will depend on how many servings you want to make up--1/2 cup for 1 serving, or about 6 cups for 12...and anywhere in between), kosher or sea salt(about 1/2tsp per serving, so, again, adjust as needed), dry milk (about 1tsp per serving, adjust as above), various flavoring additions ie brown or white sugar, cinnamon, mini chocolate chips, dried fruits like blends, berries, apples, bananas(though these don tsp rehyrdate as well), i suggest starting with about 1tsp sugar per serving, 1/2t cinnamon, and about 3t of any of the dried fruits or chocolate chips, but, again, once you try it, just adjust to your preference. also, if you want to make 1 of the and cream type recipes, like peaches and cream, etc, just add another 1/2t dry milk to your ingredients

boneless skinless chicken breast halves, taco seasoning mix, potatoes (thinly sliced peeled ), cheese, shredded, salsa, sour cream, to serve

egg, water , added to egg to make 1 1/2 cups liquid, bread flour, salt, sugar, soft butter, dry yeast, butter-flavored cooking spray

fully cooked ready to serve pork roast ( that you had the day before or two days before that hasn tsp been heated for the second round..mea......., red potatoes peeled /or 1 can of ready to use potatoes, carrots sliced /or 1 small can of carrots, roux ( or make your own ), water

makes 2 servings: crystal light sunrise classic orange drink mix (1 on the go packet or 1/4 of an 8-serving tub), mango chunks (fresh or frozen )

makes 6 servings, generous 3/4 cup each, active time : 25 minutes, total time : 25 minutes, extra-virgin olive oil, chopped cauliflower florets (about 1 medium head ), salt, reduced-sodium chicken broth, freshly grated orange zest, orange juice, currants, whole-wheat couscous, sliced scallion greens, heat oil in a large saucepan over medium heat. add cauliflower and salt; cook, stirring, until softened, about 3 minutes. add broth, orange zest, juice and currants; bring to a boil over high heat. stir in couscous and scallions. remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes. fluff with a fork., nutrition information: per serving: 163 calories; 3 g fat (0 g sat, 2 g mono); 1 mg cholesterol; 31 g carbohydrate; 6 g protein; 6 g fiber; 239 mg sodium; 356 mg potassium., nutrition bonus : vitamin cup (78% daily value), folate (15% dv)., carbohydrate servings, exchanges : 1 1/2 starch, 1 vegetable, 1 fat

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.

cooking time does not include freezing time ..., egg yolks, fresh coffee (finely ground ), soft brown sugar (light ), milk, approx 185ml) very hot water, note, you can use egg whites to make meringue shells to serve up the ice cream on top of....and with that thought, i will share with everyone how to make those...recipe to be posted soon.

brown sugar, cook-and-serve butterscotch pudding mix, ground cinnamon, chopped pecans, butter, frozen bread dough dinner rolls, quartered, lemon juice

butter, sugar, flour, egg, spoonfull jelly (if you would like a chocolate cake add in 3 tbsp cocoa powder, you can also make peanut butte) or jam (if you would like a chocolate cake add in 3 tbsp cocoa powder, you can also make peanut butte)

frozen rhodes regular white dinner rolls, butterscotch pudding (cook n serve variety), brown sugar, butter, chopped pecans (optional, but not optional for me...i use about 1 cup)

cooked chicken, shredded, sweet corn, mushroom, sliced, chili flakes (to taste), fish sauce, hot chicken stock, water (enough to make soup as thick or as thin as you like it)

whole turkey, serves approximately 12, lemon , juice of, salt and pepper, to taste, olive oil (or you can use melted butter), yellow onion, peeled and quartered, celery, the tops and bottoms of, carrots, parsley , some, fresh rosemary, fresh thyme

make a egg pastry crust (to follow),roll out., place crust in a deep baking pan ., mix in bowl,1 cup fresh heavy cream ,1cup fresh cows milk,1 cup syrup,1/2 tsp (or) so of nutmeg,stir well., pour into crust lined baking dish ,place strips of crust over top., place in oven ,bake until golden,serve partly cooled,with a good pour of country cream over the top.

brown rice, black beans, pinto beans, whole kernel corn, canned, part-skim shredded mozzarella cheese, flour tortillas, own mild salsa, diced tomatoes , no salt added, chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, ground cumin, black pepper

makes 1 four-layer cake, serves 10 to 12, unsalted butter, for pans, all-purpose flour, plus more for pans, pecan halves, carrots, peeled, eggs, room temperature, nonfat buttermilk, pure vanilla extract, sugar, vegetable oil, freshly grated ginger, baking powder, baking soda, salt, ground cinnamon, orange cream cheese frosting, unsalted butter, room temperature, cream cheese, room temperature, sugar, freshly grated orange zest, freshly grated ginger, salt