Ingredients1 cup and 2 tablespoons all-purpose flour1/2 cup unsalted butter at room temperature1/4 cup and 1 teaspoon confectioners’ sugar1/4 teaspoon vanilla extract1/4 teaspoon salt2 large eggs1 large egg yolk1 cup white sugar1/4 cup freshly squeezed lemon juice1 tablespoon freshly grated lemon zest Directions1. Place an oven rack into middle position
Ingredients1/2 cup mayonnaise1 (10 ounce) package frozen chopped spinach, thawed and drained1/2 cup crumbled feta cheese2 cloves garlic, chopped4 skinless, boneless chicken breasts4 slices of prosciutto Directions1. Preheat oven to 375 F. 2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside. 3.
Ingredients1 tablespoon butter2 cloves garlic, minced1/2 cup sun-dried tomatoes, chopped1 cup chicken broth, divided1 cup heavy cream1 pound skinless, chicken breast halvessalt and pepper to taste2 tablespoons vegetable oil2 tablespoons chopped fresh basil8 ounces dry fettuccini pasta Directions1. In a large saucepan over low heat, melt butter; add garlic and
Ingredients1/2 cup all-purpose flour1/4 teaspoon paprika1/4 teaspoon cayenne pepper1/4 teaspoon salt10 chicken wings1/4 cup butter1/4 cup hot sauce1 dash ground black pepper1 dash garlic powdercooking spray Directions1. In a small bowl mix together the flour, paprika, cayenne pepper, and salt. Place chicken wings in a large glass dish or bowl
Ingredients1 cup milk1 cup ice water1 (6 ounce) can frozen orange juice concentrate12 cubes of ice1/4 cup vanilla ice cream1/4 teaspoon vanilla extract DirectionsIn a blender combine milk, water, orange juice concentrate, ice cubes, vanilla ice cream, and vanilla extract. Blend until smooth. Pour into three 12 oz glasses 3
Ingredients1 teaspoon vegetable oil1 (4 pound) pork shoulder roast1 cup barbeque sauce1/2 cup apple cider vinegar1/2 cup chicken broth1/4 cup light brown sugar1 tablespoon prepared yellow mustard1 tablespoon Worcestershire sauce1 tablespoon chili powder1 extra large onion, chopped2 large cloves garlic, minced1 teaspoon liquid smoke1 teaspoon lemon juice Directions1. Pour the
Ingredients1 teaspoon vegetable oil1 (4 pound) pork shoulder roast1 cup barbeque sauce1/2 cup apple cider vinegar1/2 cup chicken broth1/4 cup light brown sugar1 tablespoon prepared yellow mustard1 tablespoon Worcestershire sauce1 tablespoon chili powder1 extra large onion, chopped2 large cloves garlic, minced1 teaspoon liquid smoke1 teaspoon lemon juice Directions1. Pour the
Ingredients1 (16 ounce) package fusilli (spiral) pasta3 cups cherry tomatoes, halved1/2 pound provolone cheese, grated1/2 pound sliced pepperoni, cut in half1 large green bell pepper, cut into half-inch pieces1 (10 ounce) can black olives, drained1 (10 ounce) can of peas1 (4 ounce) jar pimentos, drained1 (8 ounce) bottle Italian salad
Ingredients1 bunch thin asparagus spears, trimmed3 tablespoons olive oil1 1/2 tablespoons grated Parmesan cheese1 clove garlic, minced1/2 teaspoon ground black pepper1 tablespoon lemon juice (optional) Directions1. Preheat an oven to 425 F. 2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the
Ingredients1 tablespoon olive oil4 skinless, boneless chicken breast halves1 onion, chopped1/2 pint sour cream1 cup shredded Cheddar cheese1 tablespoon dried parsley1/2 teaspoon dried oregano1/2 teaspoon ground black pepper1 (15 ounce) can tomato sauce1 tablespoon chili powder1/3 cup chopped green bell pepper1 clove garlic, minced8 (10 inch) flour tortillas1 (12 ounce)
Ingredients1/4 cup olive oil2 tablespoons lemon juice3 cloves garlic, minced1 teaspoon dried oregano3/4 teaspoon salt1 1/2 pounds skinless, boneless chicken breast halves, cut into one-inch pieces1 (6 ounce) container plain Greek-style yogurt1/2 cucumber, peeled, seeded, squeezed of water, and grated1 tablespoon olive oil2 teaspoons white vinegar6 wooden skewers, or as
Ingredients2 1/2 cups white sugar1 1/2 cups butter, softened4 eggs3 1/2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking soda1 cup buttermilk1 teaspoon lemon extract2 cups confectioners’ sugar1/4 cup lemon juice2 tablespoons butter, softened1 tablespoon lemon zest Directions1. Preheat oven to 325F. Grease and flour a Bundt pan. 2. Beat white
Ingredients2 tablespoons butter2 onions, diced1 clove garlic, minced1 ½ tablespoons curry powder2 ½ teaspoons salt1 teaspoon ground turmeric¼ teaspoon cayenne pepper (or to taste)½ teaspoon ground black pepper¼ teaspoon ground ginger¼ ground cinnamon1 pound ground beef2 potatoes, diced2 tomatoes, diced Directions1. Melt butter in a large wok or skillet over medium heat;
Ingredients2 tablespoons vegetable oil, divided1 onion, sliced into rings1 tablespoon honey2 skinless chicken breast halves, cut into strips1/2 cup barbeque sauce1/2 cup shredded sharp Cheddar cheese1/2 cup shredded Monterey Jack cheese1 tablespoon cumin8 (10 inch) flour tortillas Directions1. Preheat oven to 350F. 2. In a large, deep skillet, heat 1
Ingredients12 ounces plain yogurt2 teaspoons kosher salt1 teaspoon black pepper1/2 teaspoon ground cloves2 tablespoons freshly grated ginger6 cloves garlic, minced5 teaspoons paprika3 teaspoons ground cumin2 teaspoons ground cinnamon2 teaspoons ground coriander16 chicken thighs Directions1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika,
Ingredients4 russet potatoes, sliced into 1/8 inch slices1 onion, sliced into rings3 tablespoons butter3 tablespoons all-purpose flour1/2 teaspoon salt1 1/2 cups milk1 cup sour cream2 1/2 cups shredded Cheddar cheese Directions1. Preheat oven to 400F. Butter a 1 quart casserole dish. 2. In a medium-size saucepan, melt butter over medium
Ingredients2 teaspoons olive oil2 pounds Italian sausage, cut into 1-inch pieces1/4 cup olive oil4 large potatoes, chopped2 large green bell peppers, seeded and chopped2 large red bell peppers, seeded and chopped3 large onions, diced2 cloves of garlic, minced1/2 cup white wine1/2 cup chicken stock1 tablespoon Italian seasoningsalt and pepper to
Ingredients1 pound Italian sausage1 clove garlic, minced2 (14 ounce) cans beef broth1 (14.5 ounce) can Italian-style stewed tomatoes1 cup sliced carrots1 (14.5 ounce) can great Northern beans, undrained2 small zucchini, cubed2 cups spinach – packed, rinsed and torn1/4 teaspoon ground black pepper1/4 teaspoon salt Directions1. In a stockpot or Dutch
Ingredients1 (8 ounce) package linguine pasta1 1/2 tablespoon olive oil8 cloves garlic, minced3/4 cup chicken broth1/2 cup white wine1 lemon, juiced1/2 teaspoon lemon zestsalt to taste1 1/2 teaspoons freshly ground black pepper1 pound fresh shrimp, peeled and deveined1/2 cup butter3 tablespoons chopped fresh parsley1 tablespoon chopped fresh basil Directions1. Bring
Ingredients4 cloves of garlic1 (10 ounce) package frozen chopped spinach, thawed and drained1 (14 ounce) can artichoke hearts, drained and chopped1 (10 ounce) container Alfredo-style pasta sauce1 cup shredded mozzarella cheese1/3 cup grated Parmesan cheese1/2 (8 ounce) package cream cheese, softened Directions1. Preheat oven to 350 F. 2. Place garlic
