|Secrets from a Vegetarian Kitchen|
|by Nadine Abensur|
Combining the French, Moroccan, and Jewish culinary influences of her childhood with an expert knowledge of Mediterranean, Indian, and Asian flavo...
1 - 10 of 28 for burn cream
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Cut jalapenos in ... pepper. Next, put cream cheese and shredded ... baked at 375°F until cheese has melted and bacon is crisp and brown. Makes 30 peppers.
Cook noodles with ... directions. Drain. Combine cream cheese and butter ... stirring constantly. Stir in noodles just before serving. Yield: 4 servings.
Form these mixtures into balls; chill. Serve on picks. Mash anchovy paste with eggs. Add Worcestershire sauce, cayenne, and parsley. Roll in chopped ...
Tear bread into ... bowl mix eggs, cream, lemon extract, ... stick to the knife, the bread pudding is ready to be cooled and enjoyed. Makes 7 to 10 servings.
Brown beef in non stick large skillet (sprayed with Pam). Remove beef, drain off any fat, add butter or oil, celery, onions, green peppers, tomatoes, ...
Blend all ingredients, but lunch meat, until smooth and spreadable. Arrange meat on waxed paper, overlapping edges to form a continuous piece. Spread ...
Combine eggs, onion, soup and mayonnaise; stir in cauliflower. Spoon into baking dish. Combine butter and bread crumbs, sprinkle over cauliflower ...
Combine cream cheese and milk, ... pecans and salt. Sprinkle over mixture in plate or dish. Bake at 350 degrees for 20 minutes. Serve on snack crackers.
Mix the above together, form in small balls, roll in crushed bacon bits. Chill about 30 minutes. Serve with picks. This is very good, but rich. ...
Burn sugar by frying, ... and let cool. Cream: 1 c. ... mixture boils. Continue stirring and boil for one minute. Remove from heat. Add vanilla and beat.
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