U2Man
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Sicy said:KRAFT Ranch Dressing
Headache in a Suitcase said:POP-TARTS TOASTING INSTRUCTIONS
1. Remove pastry from pouch.
2. Warm pastry in toasting appliance at lowest or lightest heat setting for one heating cycle only.
3. Cool briefly before carefully removing pastry from toasting appliance.
POP-TARTS MICROWAVE INSTRUCTIONS
1. Remove pastry from pouch. Place pastry on a microwave-safe plate.
2. Microwave on high for 3 seconds.
3. Cool briefly before handling.
Headache in a Suitcase said:POP-TARTS TOASTING INSTRUCTIONS
1. Remove pastry from pouch.
2. Warm pastry in toasting appliance at lowest or lightest heat setting for one heating cycle only.
3. Cool briefly before carefully removing pastry from toasting appliance.
POP-TARTS MICROWAVE INSTRUCTIONS
1. Remove pastry from pouch. Place pastry on a microwave-safe plate.
2. Microwave on high for 3 seconds.
3. Cool briefly before handling.
starsgoblue said:My yummy "Penne With Vodka Cream Sauce"
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka (I use Absolut Pepar for a lil kick)
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Or the best chili ever....which i'm makng now!
Sicy said:This is easy, and very delicious.
Cheesy Rice-Stuffed Chicken Breasts
2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
1 cup cooked MINUTE White Rice
1 cup frozen chopped broccoli, thawed
8 small boneless skinless chicken breast halves (2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT Ranch Dressing
PREHEAT oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.
PLACE chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 35 to 40 min. or until chicken is cooked through (170°F).
fah said:The perfect side dish for all of you who will be celebrating Thanksgiving later this month:
Garlic Smashed Potatoes
3 lbs potatoes, scrubbed, peeled (if you want) and cut into even sizes
5 garlic cloves, chopped
2 tbsp olive oil
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
1 tub (250g) light cream cheese
1/3 to 1/2 cup milk
Place potatoes, garlic, olive oil, salt, pepper and water in crock pot.
Mix to coat.
Cover crockpot and cook on high for 4 hours.
Mash potatoes with fork.
Stir in cream cheese and milk.
You can serve this right away, or cover and hold it in the crock pot for upto 1 hour