483 people puppy humans Recipes

romaine lettuce leaves, canned pear halves 8 needed, prune halves, mandarin orange segments, maraschino cherries, raisins, plastic salad plates

lettuce leaf, canned pear half, prune half, mandarin orange segments, red maraschino cherry, raisin

king arthur unbleached all-purpose flour, sugar, baking powder, salt, egg, buttermilk, butter, melted, chocolate syrup, drops strawberry syrup, semisweet chocolate chips

patterns below, heavy-duty cardboard, tacky (craft) glue, white cake mix (regular size), marshmallows, butter, salt, crisp rice cereal, light corn syrup, flaked coconut, sugar, water, meringue powder, cream of tartar, whole graham crackers, whole chocolate graham crackers, cream cheese frosting, flaked coconut, m & s brand chocolate candies such as licorice, & s, starburst and tootsie rolls, assorted cookies , crackers and/or pretzels

light cocoa wilton candy melts, oreo cookies, lollipop sticks, white baking chips, melted, semisweet chocolate chips (about 1 tsp), chocolate jimmies, semisweet chocolate chips, melted, kraft german chocolate cake-flavored marshmallows, halved, semisweet chocolate chips (about 1 tbsp), pink paste food coloring

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.

chuck roast, dry onion soup mix, condensed cream of mushroom soup, condensed cream of celery soup, worcestershire sauce, potato , to feed 3-5 people, carrot , to feed 3-5 people., mushrooms

chocolate chips, margarine, peanut butter, chex cereal, powdered sugar

marg ., chocolate chips, peanut butter, chex or crispix cereal, powdered sugar

butter, choc. chips, corn chex cereal, peanut butter, powdered sugar, vanilla

crispy rice cereal squares, peanut butter, semi-sweet chocolate chips, sugar

creamy peanut butter, semi-sweet chocolate, crispy rice cereal squares, powdered sugar

crispix cereal, cube butter, peanut butter, chocolate chips, powdered sugar

butter, chocolate chips (bag), peanut butter, powdered sugar, rice chex

chex, chocolate chips, peanut butter, butter, vanilla, powdered sugar

olive oil or 1/4 cup margarine, semi-sweet chocolate chips, peanut butter, cheerios toasted oat cereal (multi grain or other high-fiber cereal), nonfat dry milk powder, cornstarch, sugar substitute (splenda or 1/2 to 3/4 cup stevia might work, too)