2663 rat onna stick Recipes

philadelphia cream cheese, ratted cheddar cheese, sour cream, green peppers, chopped, red pepper, chopped, dill pickles, chopped, chives, chopped, garlic cloves, chopped, walnuts, chopped, lipton onion soup mix, sliced ham, red hot sauce, lemon juice

ground beef, onion, chopped, egg, beaten lightly, dry breadcrumbs, meatloaf seasoning mix, cubed cheddar cheese, tomato sauce, white sugar, worcestershire sauce, uncooked spaghetti , broken into fourths, carrot , cut into 1/8-inch thick slices, frozen green pea

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

olive oil, onion, minced, garlic cloves, minced, lean ground beef, tomatoes, pureed, water, tomato paste, red wine vinegar, worcestershire sauce, maggi seasoning sauce (a liquid soy-yeast extract blend lacking this, use regular dark soy sauce), salt, pepper, dried red chilies (my kids won tsp let me add this, but it s good) (optional), dried oregano, crumbled (mediterranean), dried thyme, crumbled, dried basil, crumbled, bay leaves, allspice berries, cinnamon sticks (each stick measuring about 3 inches in length, 2 sticks broken in half, don tsp use 1 of the halves), cooked spaghetti (or pasta of your choice), butter, cold, grated mizithra cheese (or parmesan, but myzithra is authentic), more grated cheese, for the table

green cabbage, shredded, red cabbage, shredded, fresh strawberries , thin slice, raw carrot , scrubbed and match-stick cut, red bell pepper , match-stick cut, orange bell pepper , match-stick cut, snow peas, ends trimmed, cut in half , long way, green onions, medium dice, almonds, toasted, balsamic vinegar (more to taste), oil, fresh black pepper (to taste), salt (optional)

light stick butter, sugar, unsweetened cocoa, egg, low-fat graham cracker crumbs, rolled oats, unsweetened dried shredded coconut, chopped walnuts, vanilla, light stick butter, fat- free milk, sugar, vanilla, bittersweet chocolate, light stick butter

salmon fillets (i like to use a nice thick cut around 3-4 oz per serving. i don tsp like to use the thin ends, but rat), dijon mustard, olive oil, kosher salt, ground black pepper, asparagus (ends trimmed and cut in 1/2), olive oil, salt, pepper, olive oil, dijon mustard, lemon , juice of, and zested, white wine vinegar, salt, pepper, eggs, white wine vinegar, watercress, shallots, thin sliced

wild & brown rice (dry ), tri-color pasta (dry ), toasted unsalted soybeans, toasted unsalted chickpeas, hulled unsalted pumpkin seeds, rolled oats (roasted), bran flakes (cereal), cheerios toasted oat cereal, granola cereal, wheat , kernels (hard), wheat , kernels (soft), spelt , kernels, rye meal , kernels, rye flakes, wheat germ, dried cranberries, soyabean nuggets (3 portions (or more ), pot barley, split peas (dried or raw ), lentils, flax seed

eggs, hard boiled, wasabi mayonnaise , heaping, mayonnaise , heaping, mustard, salt, pepper, pimientos, capers, bean sprouts, red cabbage

poblano peppers, shrimp, cleaned and cooked, crawfish, cleaned and cooked, cream cheese, room temperature, shredded pepper jack cheese, room temperature

jumbo lump crab meat, bread crumbs, mayonnaise, egg, dijon mustard, old bay seasoning, worcestershire sauce, horseradish, lemon, juiced

aged super sharp cheddar cheese, rat cheese (bland) otherwise known as mild cheddar, garlic cloves, two hefty dashes of cayenne pepper, salt, powdered mustard (coleman s), worchestershire sauce, beer (approximately ), sturdy cracker of your choice.

old moldy bread you stole from your friend, crusty cheese from the rat trap, grease from behind the stove (do not remove the dust bunnies,they add flavor), six pack of beer, movie

egg, egg whites, cream of coconut, water, vanilla extract, coconut extract, cake flour (9 oz sifted ), granulated sugar, baking powder, salt (table ), unsalted butter (1 1/2 sticks, cut into 12 pieces, softened , but still cool ), sweetened flaked coconut (packed about 8 oz), egg whites, granulated sugar, salt (table ), unsalted butter (4 sticks, each stick cut into 6 pieces, softened , but still cool ), cream of coconut, coconut extract, vanilla extract

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

light butter, the stick kind, sugar, unsweetened cocoa, egg, low fat graham cracker crumbs, rolled oats, unsweetened dried shredded coconut, walnuts, chopped, vanilla, light butter, the stick kind, nonfat milk, sugar, vanilla, bittersweet chocolate, light butter, the stick kind

rice stick noodles , asian rice noodle or 1 lb any thin asian rice noodles, garlic cloves, minced, peanut butter, brown sugar, chili sauce, pickled ginger, rice wine vinegar, water, fish sauce, sesame oil, shredded cabbage, carrot, grated, baby corn, drained, green onion, chopped, peanuts

maple syrup, dijon mustard, extra virgin olive oil, coarse salt, fresh ground black pepper, sweet potato, peeled and cut into 3-inch sticks about 1/2 inch thick, parsnips, peeled and cut into 3-inch sticks about 1/2 inch thick, carrots, peeled and cut into 3-inch sticks about 1/2 inch thick