adapted from Taste Of Home Feb/Mar 08 4 cups fresh broccoli, or frozen, thawed2 cups sliced fresh mushrooms1 tablespoon butter4 cups cubed, cooked chicken2 (8 oz) cans sliced water chestnuts, […]
Chocolate Braids
2 packages active dry yeast 1/2 cup warm water 1/3 cup honey — divided6 tablespoons butter — softened1 egg 1/2 cup cocoa 1/2 teaspoon salt2 1/2 cups bread flour — […]
Tortilla Soup
6 tablespoons vegetable oil 8 corn tortillas — chopped 6 garlic cloves — minced 1/2 cup chopped fresh cilantro 1 medium onion — chopped 1 can diced tomatoes — (28 […]
Baked Oatmeal
3 cups milk, plus more for serving if desired6 tablespoons packed brown sugar1 1/2 tablespoons margarine2 teaspoons cinnamon1 1/2 cups old fashioned rolled oats2 apples, peeled, cored, and chopped3/4 cup […]
Peanut Butter Fudge Cups
from Cooking Light Annual, 2002 Serving Size : 24 Crust: 1/4 cup chunky peanut butter 3 tablespoons brown sugar 2 tablespoons chilled butter — cut into small pieces 1 1/2 […]
Bean and Cheese Empanadas
from Mark Bittman’s How To Cook Everything Vegetarian1 1/2 cups all-purpose flour, plus a little more1/2 cup masa harina, fine cornmeal or more all purpose flour1 1/2 teaspoons baking powder1 […]
Vegetable Curry
(Don’t be daunted by the long list of ingredients. Use the vegetables you have on hand, and it comes together very quickly!) 1 tsp olive oil1/4 cup raisins1/4 cup coarsely […]
Herb Roasted Mushrooms, Chicken, and Vegetables
1/3 cup olive oil3 teaspoons dried rosemary, crushed2 teaspoons salt1/2 teaspoon ground black pepper1 1/2 pounds boneless, skinless chicken breasts, cut into 2-1/2 inch pieces1 pound fresh white mushrooms, halved […]
Devil’s Food Cake
from King Arthur Flour’s Baker’s Companion 12 tablespoons butter (I used margarine very successfully)1 3/4 cups granulated sugar1/2 teaspoon salt1 1/2 teaspoons baking soda2 teaspoons vanilla extract2 cups all-purpose flour3/4 […]