9696 refrigerator our house Recipes

ground sausage, refrigerated crescent dinner rolls, frozen hash brown potatoes, thawed, shredded cheddar cheese, eggs, milk, salt, ground black pepper, grated parmesan cheese

refrigerated biscuits, italian dressing (fat free is okay), parmesan cheese, sesame seeds

sugar, ground cinnamon, refrigerated biscuits (10 biscuits), butter, melted, chopped nuts

lean ground beef, low-fat refried beans (we use mild), old el paso taco seasoning, garlic, salt, pepper, taco shells, shredded cheese, chredded lettuce, sour cream (optional)

margarine, divided (do not use butter for this), diced cooked ham (diced small), diced onion, refrigerated shredded hash brown, salt (or to taste), pepper (or to taste)

italian salad dressing, refrigerated buttermilk biscuits, parmesan cheese, poppy seed

a finalist in the 2001 nestle toll house share the very best recipe contest , this dessert was submitted by juilee decker of cleveland, ohio. a scrumptious blend of raspberry preserves, nestle toll house premier white morsels and toasted almonds tops a rich, buttery cookie crust to create an irresistible cookie bar., amazing arazza-ma-tazz bars, butter or margarine, nestle toll house premier white morsels, divided, eggs, granulated sugar, all-purpose flour, salt, almond extract, seedless raspberry jam, toasted sliced almonds, preheat oven to 325o f. grease and sugar 9-inch-square baking pan., melt butter in medium, microwave-safe bowl on high (100%) power for 1 (or less) minute; stir., add 1 cup morsels ; let stand., do not stir ., beat eggs in large mixer bowl until foamy ., add sugar ; beat until light lemon colored, about 5 minutes., stir in morsel-butter mixture ., add flour , salt and almond extract; mix at low speed until combined. spread 2/3 of batter into prepared pan., bake for 15 to 17 minutes or until light golden brown around edges. remove from oven to wire rack., heat jam in small, microwave-safe bowl on high (100%) power for 30 seconds; stir. spread jam over warm crust. stir remaining morsels into remaining batter. drop spoonfuls of batter over jam. sprinkle with almonds., bake for 25 to 30 minutes or until edges are browned. cool completely in pan on wire rack. cut into bars.

flour, baking soda, salt, butter, softened, granulated sugar, brown sugar , packed, vanilla extract, eggs, water, toll house semisweet chocolate morsels, chopped nuts (optional)

refrigerated sugar cookie , bar dough, frosting, decorator icing , sugar sprinkles, candies and (optional) or melted chocolate (optional)

diced cooked chicken, california-blend frozen vegetables, diced potatoes, drained, cream of chicken soup, chicken broth, count) cans refrigerator biscuits

bacon, chopped, onion, thinly sliced, garlic, minced, mushrooms, trimmed and thinly sliced, leftover pot roast , cut into bitesized cubes or strips, thawed petite peas, butter, flour, chicken broth or beef broth, chopped dill weed, kosher dill pickle, chopped, salt and pepper, refrigerated pastry crust for top of 9inch pie

bacon, chopped, onion, thinly sliced, garlic, minced, mushrooms, trimmed and thinly sliced, leftover pot roast , cut into bitesized cubes or strips, thawed petite peas, butter, flour, chicken broth or beef broth, chopped dill weed, kosher dill pickle, chopped, salt and pepper, refrigerated pastry crust for top of 9inch pie

nestle toll house refrigerated chocolate chip cookie dough, cream cheese, softened, granulated sugar, nestle toll house choco bake pre-melted unsweetened chocolate flavor baking chocolate, nestle toll house semi-sweet chocolate morsels, melted

ground turkey breast, spring mix baby greens, to taste (50/50 mix from fresh express is my preference since i like to get the spinach in there), taco seasoning , to taste, black pepper , to taste, garlic , to taste, sugar snap pea, grape tomatoes, broccosprouts (i like as they are really good for you - 4oz a week!!), four-cheese mexican blend cheese, more to taste or 1 cup sharp cheddar cheese, if preferred more to taste, salsa, to taste (we like tostitos hot ,or make our own- for dressing), sour cream, garnish to taste, tostito baked white corn chips, garnish to taste, black olives, sliced for garnish (optional), jalapenos (optional) or green chili, garnish (optional)

beef tenderloin fillets (grilled rare to medium-rare. see perfect tenderloin steak / filets with mushrooms), fresh mushrooms, sliced, sauteed with garlic (see recipe same page as steak, above), caramelized onion, grated monterey jack cheese (can use reduced fat, just not non-fat , nasty texture, no flavor, doesn tsp melt correctly), parmesan cheese, ground, gorgonzola or 3/4 cup other good blue cheese, crumbled, fresh basil , julienned, handful baby spinach (optional), red pepper , roasted, chopped (jarred, ok, or grilled or chopped fresh), black pepper, ground, naan bread , garlic flavored (in grocery stores with other foods from india, or refrigerated flat bread section)

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.

italian dressing (do not use low calorie dressing), refrigerated buttermilk biscuits, parmesan cheese