Free Recipes Katie´s Pretzel Wreaths
From the Pillsbury website... ~ Katie´s Pretzel Wreaths Prep Time: 45 Min Total Time: 1 Hr Makes: 6 wreaths INGREDIENTS 3/4cup white vanilla chips or 5 oz. vanilla-flavored candy coating 72miniature pretzels twists 6(24-inch) pieces red string licorice DIRECTIONS Line 2 cookie sheets with waxed paper. In small saucepan, melt vanilla chips over low heat, stirring constantly. Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring. Remove 1 pretzel from circle; dip inner section (side with 2 holes) halfway into melted vanilla chips. Place dipped pretzel back into circle formation. Continue with remainingpretzels in circle. To form top layer of wreath, dip 6 additional pretzels, one at a time, in coating. Place over first circle so that coated holes overlap 2 pretzels. Repeat to make 5 additional wreaths. Refrigerate wreaths 15 minutes or until coating is firm. Weave 1 piece of string licorice through coated holes in each pretzel. Tie bow with licorice ends. 1.. MICROWAVE DIRECTIONS: Line 2 cookie sheets with waxed paper. Place vanilla chips in 2-cup microwave-safe measuring cup. 2. Microwave on MEDIUM for 2 to 3 minutes or until melted, stirring once halfway through cooking. Stir until smooth. Continue as directed above. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Double-Chocolate Mousse
From the Kraft website... ~ Double-Chocolate Mousse Prep Time: 10 min Total Time: 30 min Makes: 6 servings 1-1/2 cups cold fat-free milk, divided 2 squares BAKER'S Semi-Sweet Baking Chocolate 1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding Pie Filling 2 cups thawed COOL WHIP FREE Whipped Topping, divided 1/2 cup fresh raspberries POUR 1 cup of the milk into large microwaveable bowl. Add chocolate. Microwave on HIGH 2 min.; stir until chocolate is completely melted. Stir in remaining 1/2 cup milk. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Refrigerate at least 20 min. Gently stir in 1-1/2 cups of the whipped topping. SPOON into six dessert dishes. Refrigerate until ready to serve. TOP with the remaining 1/2 cup whipped topping and the raspberries. Store leftovers in refrigerator. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Asian Cashew Chicken
From the Pillsbury website... ~ Asian Cashew Chicken Prep Time: 30 Min Total Time: Makes: 4 servings INGREDIENTS 1 1/3cups uncooked regular long-grain white rice 2 2/3cups water 10frozen fully cooked breaded chicken breast strips, each cut diagonally into thirds 1/4cup cashew pieces 2teaspoons oil 1(9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas 1(8-oz.) can whole water chestnuts, drained, quartered 1(8-oz.) can sliced bamboo shoots, drained 1cup chicken broth 2tablespoons teriyaki sauce 2tablespoons hoisin sauce 1tablespoon cornstarch DIRECTIONS Cook rice in water as directed on package. Meanwhile, heat oven to 400°F. Place chicken in single layer on ungreased cookie sheet. Bake at 400°F. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time. Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp-tender.. Stir in water chestnuts and bamboo shoots. In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Grilled Lobster
From the Recipe Zaar website... ~ Grilled Lobster 40 min 20 min prep 2-4 servings 2 live lobsters, approximately 2 pounds each 1/3 cup unsalted butter, melted,for dunking salt and pepper, to taste 1 lemon, quartered In a large pot boil about 2 gallons of water. Add one live lobster and cover. Cook for 3 minutes. Remove lobster with tongs and return water to boiling. Add 2nd lobster. Cook three minutes and remove with tongs. Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell). Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper. Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque. Serve with melted butter in dunking bowls and lemon wedges. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes October Dinner Fondue
October Dinner Fondue From: Campbell's Kitchen Prep: 5 minutes Cook: 10 minutes Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Southwest Style Pepper Jack Soup 3/4 cup milk 1 cup shredded Cheddar cheese (4 ounces) 2 tbsp. chopped fresh cilantro Suggested Dippers: Cooked breaded chicken breast tenders Cooked shrimp Tortellini Mini ravioli Steamed fresh vegetables (cauliflower, broccoli, green beans or zucchini) Directions: Stir the soup and milk in a 2-quart saucepan. Heat over medium heat until hot, stirring occasionally. Add the cheese. Cook and stir until the cheese melts. Stir in the cilantro. Pour the soup mixture into a fondue pot. Serve warm with the Suggested Dippers. Campbell's Kitchen Tip: Try serving in a real pumpkin! Carefully slice off top third of a small pumpkin. Scoop out seeds and scrape away all of the stringy fibers. Cover with damp paper towel. Microwae on HIGH, 30 seconds at a time, until slightly warm. Pour in soup mixture and serve immediately. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Italian Tomato Soup
Italian Tomato Soup From: Campbell's Kitchen Prep: 10 minutes Cook: 15 minutes Serves: 6 Ingredients: Vegetable cooking spray OR olive oil cooking spray 1 small onion, chopped (about 1/4 cup) 2 cans (about 14 1/2 ounces each) Italian-style tomatoes OR original stewed tomatoes 2 cans (14 ounces each) Swanson® Chicken Broth 1 can (16 ounces) Campbell's® Beans Pork and Beans 2 tsp. dried basil leaves, crushed 1 tsp. garlic powder 3 cups cooked rice Grated Parmesan cheese Directions: Spray medium saucepan with cooking spray and heat over medium heat 1 minute. Add onion and cook until tender. Add broth, tomatoes, beans, basil and garlic powder. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes. Add rice and heat through, stirring occasionally. Serve with Parmesan cheese. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Hawaiian Kabobs
From the Recipe Zaar website... ~ Hawaiian Kabobs 32 min 12 min prep 6 servings 1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes 1 (15 1/4 ounce) can unsweetened pineapple chunks 1/2 cup soy sauce 1/4 cup vegetable oil 1 tablespoon brown sugar 1 teaspoon garlic powder 2 teaspoons ground ginger 1 teaspoon dry mustard 1/4 teaspoon fresh ground pepper 1 large green pepper, 1 inch pieces 12 medium mushrooms 18 cherry tomatoes hot cooked rice Put chicken in large shallow dish. Drain pineapple, keep 1/2 cup juice. Set pineapple aside. Mix juice with the next 7 ingredients in small pan. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour over chicken. Cover and chill for 1 hour. Remove chicken from marinade, reserve marinade. Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers. Grill kabobs over hot coals 20 minutes or until chicken is done. Turn and baste frequently with marinade. Serve over hot rice. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes New Orleans Creole Eggnog
From the All Recipes website... ~ New Orleans Creole Eggnog SUBMITTED BY: AUNTIESGRISGRIS This eggnog is great for a crowd during the holiday season. It's very rich so a little goes a long way. Usually, 4 to 6 ounces per person is enough for a serving. The best part is that you can alter the liquors you like or make it without any liquor, too. Use brandy, or substitute Calvados, Cognac, Frangelico, Godiva, or Praline. Have a 4 gallon bowl or container handy to mix the eggnog, and plan to make this 30 days before your party so it seasons well. PREP TIME 30 Min READY IN 30 Days 30 Min SERVINGS SCALING Original recipe yield: 48 servings INGREDIENTS 30 eggs 1 cup white sugar 1 cup light brown sugar 1 cup dark brown sugar 1 tablespoon allspice 1 teaspoon ground mace 1 teaspoon ground ginger 1 teaspoon ground cloves 1 tablespoon freshly ground nutmeg 1 tablespoon freshly ground cinnamon stick 1/2 cup pure vanilla extract 1 teaspoon Angostura bitters 1 cup bourbon or blended whiskey 1 (750 milliliter) bottle dark rum 1 (750 milliliter) bottle almond-flavored liqueur, such as Amaretto 1 (750 milliliter) bottle brandy 6 quarts heavy cream DIRECTIONS Beat the eggs with the white sugar, and light and dark brown sugars in a stand mixer until completely blended. Strain the mixture through a fine mesh sieve into a bowl. Stir in the allspice, mace, ginger, cloves, nutmeg, cinnamon, and vanilla. Pour the bitters, bourbon, rum, almond-flavored liqueur, and brandy into a large, 4 gallon bowl or food safe bucket. Stir in the egg mixture until thoroughly blended. Pour in the heavy cream and continue stirring. Divide into smaller containers and refrigerate. Shake or stir the containers 2 to 4 times each day for 30 days. Editor's Note While the high amount of alcohol in this recipe will counteract any possible bacteria from the eggs, if making this recipe with less alcohol, you may want to consume within the week. If you are concerned about the safety of consuming raw egg, use an equivalent amount of pasteurized egg which can be found in cartons in most grocery stores near the eggs. 30 eggs would be equal to 7 1/2 cups. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Roasted Baby Pears with Herbed Goat Cheese
From the Food Network website... ~ Roasted Baby Pears with Herbed Goat Cheese Recipe courtesy Tyler Florence See this recipe on air Thursday Dec. 20 at 3:30 PM ET/PT. Show: Food 911 Episode: Christmas in Vegas Difficulty: Easy Prep Time: 20 minutes Cook Time: 25 minutes Yield: 24 appetizers 1/2 pound goat cheese 1/4 cup chopped mixed herbs such as parsley, thyme, and chives 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 12 baby pears 12 slices bacon, about 1/2 pound, cut in 1/2 2 tablespoons honey Arugula or dandelion greens, for garnish Heat the oven to 375 degrees F. In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
