433 those usually Recipes

granulated sugar, brown sugar, peanut butter (i usually use skippy creamy, but chunky for a change is great), shortening, margarine (i use imperial for baking usually) or 1/4 cup butter, softened (i use imperial for baking usually), egg, all-purpose flour, baking soda, baking powder, salt, sugar (for topping )

ground beef, onion, chopped, zucchini, cubed, bell pepper , colour of you choice or mix of colours,chopped, button mushrooms, sliced, pasta, shapes cooked and drained ,i usually use penne or 1 1/2-2 cups rigatoni pasta, chopped stewed tomatoes, ketchup, milk or 2 tbsp cream, dried oregano, vegetable bouillon granules, cheese, grated ,i usually use cheddar or 1/2-1 cup gouda cheese, salt , to taste, pepper, freshly ground ,to taste

frozen crawfish , tailmeat cleaned, velveeta cheese, cubed (usually only use 1/2 to 3/4 block), ground spicy pork sausage (i use jimmy dean), pistolette rolls (usually 2 bags), cajun seasoning, to taste (i use hebert s or tony chachere s)

san marzano tomatoes (whole, peeled and in puree), tomato puree, tomato paste, yellow onions, garlic cloves, red wine, olive oil, dried basil, dried oregano, whole bay leaves, crushed red pepper flakes, dried sage, dried parsley, sugar (literally a pinch of ), meat , for gravy (usually a pork rib end, a small piece of beef and a small piece of veal)

diced or shredded chicken ( i usually use 1 1/4 to 1 1/2 lbs. bnls. chicken thighs, the thigh meat gives great flavor. i just bring it to a boil and cook 15 min. cool and cut up, this will yield your 2 1/2 cups of meat), you can also use turkey instead of chicken, butter, all purpose flour, chopped onions, salt, pepper, milk, chicken broth, frozen mixed vegetables, thawed ( i use generic brand with diced carrots, corn, peas, green beans, etc.), pillsbury refrigerated pie crusts

request lanas banana split pie, chocolate cookie crumbs (crushed ), tb granulated sugar, butter, softened, custard, whole milk, sugar, ap flour, salt, cream cheese (very soft ), toppings are optional, ..be creative, ripe bananas sliced, cream or ice for topping, maraschino cherries, chopped pecans, chocolate or syrup(optional), chocolate crust, degrees for 7 minutes. (just to set, do not overbake), allow to cool completely., you may also use graham crackers or other wafers or cookies)., make the custard, combine the milk , flour, sugar, salt then eggs..i add the beaten eggs last., add very soft cream cheese ., cook and stir over medium. heat. let it get to the boiling point but it should not boil., when the custard is very thick remove from heat and wisk to insure smoothness., add vanilla, mix ., now , pour evenly in to the graham cracker crust., dot more bananas in the custard ., allow to cool and cover the desert with cool whip or whipped cream., ional: i usually top with cherries, chopped nuts and chocolate (all optional)

flavor of this stew really depends on good fresh corn. don tsp forget to scrape the pulp out of the cobs (see below) or the stew will be watery and a little bland. this homey dish is usually served with a crusty, rustic loaf of bread to help sop up the sauce and plenty of hot sauce; you can also serve this over plain steamed rice., ears corn , husks and silk removed, bone-in, skin-on chicken thighs (8 to 10 thighs), trimmed, salt and ground black pepper, vegetable oil, kielbasa sausage , sliced 1/4 inch thick, red bell peppers , stemmed, seeded , and cut into 1/2-inch pieces, onions , minced, celery ribs , minced, cayenne pepper, garlic cloves , minced or pressed through a garlic press (about 4 tsp), minced fresh thyme leaves , or 1/4 tsp dried, low-sodium chicken broth, bay leaves, minced fresh cilantro leaves, removing corn kernels and pulp from the cob, hold the cob on its end inside a large wide bolw and cut off the kernels using a paring knife., once the kernels are removed , firmly scrape the pulp and milk out of the cob using the back of a butter knife.

butter or 2 tbsp margarine, canola oil, shredded green cabbage (about 1 normal-sized head), brown sugar, garlic cloves, minced (i use 4), red wine vinegar, salt, fresh ground black pepper

pre-cooked kielbasa (or hot links if you are feeling sassy! also, cocktail wieners are very good.), onion, sliced, water, brown sugar, white vinegar, crushed red pepper flakes, pickling spices

turkey broth or 6 cups chicken broth, cooked turkey (approximately ), carrot (cooked plain ), peas (cooked plain )

potatoes, hard-boiled eggs, chopped, salad oil, low-fat plain yogurt (or light sour cream), vinegar, sliced green onion (whole thing), salt, chopped dill weed, pepper, diced celery, onion powder, garlic powder, light mayonnaise

boneless skinless chicken breasts, teriyaki marinade, soy sauce, mandarin oranges, broccoli coleslaw mix (this is usually found with the packaged salad mixtures, it is shredded carrots, broccoli hearts and)

chili cheese flavor fritos corn chips (chili cheese flavor is key here!!), hard-boiled eggs, chopped, tomatoes, chopped, green bell pepper, chopped, yellow sweet onions or 1 bunch green onion, chopped, chili-flavor ranch style beans (usually red or black beans), brick colby or 8 oz colby-monterey jack cheese or 8 oz monterey jack cheese, cubed into bite size pieces, catalina dressing, lime juice, chopped avocado, kernel corn, chopped cilantro

flour, baking powder, salt, margarine or 1 cup butter, sugar, eggs, vanilla, milk, pitted prunes, sugar, rum (i usually use 1/2 cup) or 1/2 cup wine (i usually use 1/2 cup), water , reserved from cooking prunes, salt

potato chips (kettle chips, original flavor. i usually use 1/2 the bag.), blue cheese , crumbles (to taste, i usually use about 3-4 oz.), green onion top, chopped, roma tomato, diced, blue cheese dressing (good quality. i usually use about 1/3 to 1/2 of the jar.)

olive oil, onion, chopped, garlic cloves, chopped, ground beef, chili powder, dried oregano, sugar, black beans, drained (i usually use 1 can of black beans and 1 pinto beans), frozen corn, tomato sauce, chopped fresh cilantro, fresh lemon juice

okra, ripe tomatoes, peeled, seeded, and coarsely chopped, head boston lettuce, classic vinaigrette, chile oil , or to taste, red wine vinegar, balsamic vinegar, dijon-style mustard, sugar, salt and freshly ground black pepper, to taste, extra-virgin olive oil, peanut oil, fresh bird chiles , or to taste, place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. add a drop or two of the oil to your usual cooking oil for a special zap.

russet potatoes, cut into large wedges, oil, pepper, salt (i usually use more and i like to use seasoned ), garlic, minced