30430 use use later oamc too Recipes

light butter , i use keller s light stick butter, splenda brown sugar blend, splenda brown sugar blend, pasteurized liquid egg-whites, bananas , overly ripe, mashed, all-purpose flour, whole wheat flour, baking soda, salt

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.

jasmine rice, water, chicken bouillon cubes, eggs, soy sauce, frozen peas, minced garlic, minced onions, chopped chicken

melted margarine, chicken broth, chopped cooked chicken, chopped onion, minced chives, chopped celery, light mayonnaise, salt, eggs, milk, condensed cream of mushroom soup, grated mild cheddar cheese

elbow macaroni, cooked ham, diced, onion, chopped, vegetable oil cooking spray, frozen green pea, thawed, salt, ground black pepper, ground red pepper, butter or 2 tbsp margarine, all-purpose flour, milk, cheddar cheese, shredded

ground beef, tomato sauce, salt, garlic powder, onion powder, pepper, curd cottage cheese, sour cream, minced chives, egg noodles, cooked and drained, cheddar cheese, shredded

ground beef, browned and drained, onions, finely chopped, green pepper, finely chopped, garlic cloves, minced, diced tomatoes, kidney beans, drained, tomato sauce, chili powder, basil, pepper

leftover cooked chicken breasts, leftover cooked pork loin chops (any combo works here, you could also throw beef or ground turkey, or even taco meat or tofu into the), barbecue sauce (i used the trader joe s brand, which has a kick to it!), chili beans (i used bush s- it comes in a spicy sauce), brown sugar

minestrone soup, undiluted (i use campbell s healthy request minestrone 31.5 oz of soup-do not add water), chili beans (i ve tried other brands of , but my family definitely prefers mrs. grime s), tomatoes, undrained (i use del monte diced tomatoes with basil, garlic, and oregano-see note), whole kernel corn, drained (total of 30 oz of corn)

cream cheese , can use neufchatel, softened butter, honey, vanilla, grated lemon peel or 1 tsp orange peel, omit if using vanilla extract

top round steaks (or other inexpensive cut of beef), stir-fry oil, flavored with oriental spices, frozen stir fry vegetables , slightly defrosted so that ice crystals melt,drain, green onions, with tops,sliced, white mushrooms, quartered, carrot, sliced, onion , cut into eight sections, gingerroot, grated, lo mein noodles, la choy brown sauce, water (or use liquid from the pressure pan), soy sauce, cornstarch

granulated sugar, flour, eggs, baking soda, mandarin oranges, drained, brown sugar, butter, milk

cornstarch, chili powder, salt, paprika, sugar, chicken bouillon powder, onion powder, garlic powder, cayenne pepper, crushed red pepper flakes, cumin, olive oil, boneless chicken breasts, green bell peppers, red bell peppers, yellow onions (or your favorite onion), cheddar cheese, fajita-size flour tortillas, salsa

chicken breasts (approx 5-6 cups cooked ), black beans (drained and rinsed ), kernel corn (drained ), diced tomatoes with green chilies (i used rotel), salsa (mild, medium, hot-your choice ), cumin, chicken broth, flour tortillas (20 burrito size or 50 taco size), cheese (cheddar, colby-jack, mexican blend-your choice)

boneless skinless chicken breasts, seasoning salt, hot sauce, buttermilk, all-purpose flour, cornstarch, cornflour, paprika, salt, black pepper, garlic powder, onion powder, ground sage, oil (for frying )

honey, butter, melted, yellow mustard, salt, curry powder, chicken or 3 -4 lbs pork chops

spaghetti (more or less ), italian sausage, prego spaghetti sauce, eggs, ricotta cheese, dried parsley, mozzarella cheese, grated, parmesan cheese, grated

whole turkey or 3 -5 lbs ground turkey or 3 -5 lbs frozen turkey breast, rice, frozen peas and carrots, wheat germ