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Cookbook - Page Text Content

S: The Bishop Cookbook

FC: The Bishop Cookbook | 2012

1: Made By: Andrew & Jennifer Bishop In 2012

3: Contents | Side Dishes

7: Virgin Drinks

8: Apple Pie Spiced Cider | 1 1/4 quarts apple cider 3 tablespoons firmly packed light-brown sugar 7 whole cinnamon sticks, (6 sticks for garnish) 1 teaspoon ground allspice 1/2 teaspoon ground ginger Ground cloves Freshly grated nutmeg Salt | In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.

10: Banana Smoothie- 2 bananas 1 cup ice 1/2 cup vanilla yogurt 1/2 cup milk 2 tsp honey A pinch of cinnamon Blend all of the ingredients. | Strawberry-Banana Smoothie 1 banana 1 cup of strawberries 1 cup ice cup vanilla yogurt cup milk 2 tsp honey A pinch of cinnamon Blend all of the ingredients. | Strawberry Shortcake Smoothie 2 cups of strawberries 1 cup crumbled pound cake 1 1/2 cup milk 1 1/2 cup ice 2 extra strawberries Whipped cream Sugar (to taste) Blend all of the ingredients, top with whipped cream and more strawberries.

11: Cherry-Vanilla Smoothie 1 1/2 cups frozen pitted cherries 1 1/4 cups milk 1 cup ice 3 Tbsp sugar 1/2 tsp vanilla extract 1/4 tsp almond extract Pinch of salt Blend all of the ingredients. | Blueberry-Banana Smoothie 1 banana 1 cup blueberries 1 cup water 1/2 cup unsweetened coconut milk 1 Tbsp honey 1 Tbsp lime juice 1/4 tsp almond extract Blend all of the ingredients. | Watermelon Smoothie 3 cups frozen cubed seeded watermelon 1 cup fresh cubed seeded watermelon 1 lime (just juice) 1 cup water 1/4 cup sugar Blend all of the ingredients.

12: Black Raspberry-Vanilla Smoothie 1 pint blackberries 1/2 cup raspberries 1 cup vanilla yogurt 1 tsp honey Blend all of the ingredients. | Creamsicle Smoothie 3/4 cup frozen orange or orange-tangerine concentrate 1 cup vanilla ice cream 1 cup ice 1/2 cup cold water Blend all of the ingredients. | Peanut Butter-Banana Smoothie 1 banana 1 cup yogurt 2 cups ice 1/2 cup creamy peanut butter 1/3 cup milk 2 Tbsp malted milk powder 1/2 tsp cocoa powder Pinch of salt Blend all of the ingredients.

13: Brandied berry milk shake 2 cups vanilla low-fat ice cream 1/2 cup blackberries 1/2 cup blueberries 1/2 cup sliced strawberries 1/2 cup 1% low-fat milk 1/4 cup brandy Place all ingredients in a blender; process until smooth. | NUTRITIONAL INFO: AMOUNT PER SERVING calories: 182 calories from fat: 18% fat: 3.7g saturated fat: 2.1g monounsaturated fat: 1g polyunsaturated fat: 0.3g protein: 4.7g carbohydrate: 24.3g fiber: 1.9g cholesterol: 19mg iron: 0.4mg sodium: 65mg calcium: 153mg

14: Sparkling Berry Lemonade 2 cups fresh or frozen, unsweetened berries (raspberries, sliced strawberries, blackberries, and/or black raspberries) 2 cups water 1 (12oz) can frozen pink lemonade, lemonade or limeade concentrate, thawed 2 tbsp sugar 1 (1-liter) bottle club soda, chilled ice cubes lemon and/or lime slices fresh berries (raspberries, sliced strawberries, blackberries, and/or black raspberries) 1- in a blender, combine the 2 cups berries and the water. cover and blend until mixture is pureed. press mixture through a fine-mesh sieve set over a bowl, forcing puree through with back of a spoon or rubber spatula; discard seeds. pour puree mixture into a 2-quart pitcher. stir in lemonade concentrate and sugar, stirring until sugar dissolves. chill lemonade until ready to serve. 2- before serving, stir lemonade. slowly pour club soda into lemonade in pitcher. pour into ice-filled glasses and serve. garnish each glass with lemon slices and, if you like, additional fresh berries. | makes: 10 96-ounce) servings | Calories 84, Sodium 24mg, Carbohydrate 22g, Total Sugar 18g, Fiber 2g, Vitamin C (DV%) 43, Calcium (DV%) 2, Iron (DV%) 3

15: Blackberry Limeade 6 cups water, divided 3 cups fresh blackberries 1 cup sugar 2/3 cup fresh lime juice (about 4 limes) 8 thin lime slices fresh blackberries (optional) place 1 cup water and 3 cups blackberries in a blender; process until smooth. press blackberry puree through a sieve into a large pitcher; discard seeds. add remaining 5 cups water, sugar, and juice to pitcher; stir until sugar dissolves. place 1 lime slice and a few blackberries, if desired, into glasses. NUTRITIONAL INFO: CALORIES: 125, CALORIES FROM FAT: 2%, FAT:0.3G, SATURATED FAT: 0.0G, MONOUNSATURATED FAT: 0.0G, POLYUNSATURATED FAT: 0.2G, PROTEIN: 0.8G, CARBOHYDRATE: 31.9G, FIBER: 0.7G, CHOLESTEROL: 0.0MG, IRON: 0.4MG, SODIUM: 5MG, CALCIUM: 22MG

18: Deviled Eggs | 1 dozen large eggs 1/2 cup mayonnaise 1 tablespoon dijon mustard 6 pieces bacon, cooked crisp place eggs in medium pot and cover with cold water. bring to a boil. remove from heat and leave eggs covered for 20 minutes. the eggs will continue to cook in the hot water. remove boiled eggs from the pot and immerse in cold water. crack the eggs while cooling in the water, this helps to make the peeling much easier. peel the eggs and cut eggs in half length wise. place yolks into a mixing bowl. use fork or back of spoon to make yolks smooth. add mayonnaise, mustard and 6 tbsp cooked chopped bacon, mix until smooth. fill the empy egg whites with the egg mixture by teaspoonfuls. garnish with bacon pieces.

19: Deviled Egg Spread | 1 dozen large eggs 2 Tbsp white vinegar 1/2 pound sliced white sandwich bread 1 cup mayonnaise 1 Tbsp yellow mustard Kosher salt and freshly ground pepper Paprika, for dusting Preheat the oven to 450 degrees. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water. Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned. Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper. Top the toast points with the egg spread and dust lightly with paprika. arrange the toast on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.

20: Fresh Salsa 1/2 cup chopped tomatoes 1/4 of a small onion, chopped 1/2 small sweet bell pepper, chopped 1 jalapeño pepper (remove seeds if you don't want it to hot) 1 Tbsp fresh cilantro, chopped the juice of 1/2 a lemon salt to taste Chop everything up very fine, stir together in a bowl and let sit for about 2 hours before enjoying. this keeps for up to 1 week in the fridge, does not freeze well.

21: Mushroom, Broccoli and Cheddar Bundles 1 pkg. (17.3oz.) Pepperridge Farm Puff Pastry Sheets, thawed 1 egg 1 Tbsp water 1 Tbsp vegetable oil 1 pkg (10oz) frozen chopped broccoli, thawed and drained 2 cups sliced mushrooms (about 6oz) 1 small onion, chopped (about 1/4 cup) 2 cloves garlic, minced 1 cup shredded sharp cheddar cheese (about 4oz) 1) Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork or a whisk. 2) Heat the oil in a 10-inch skillet over medium heat. Add the broccoli, mushrooms, onion and garlic. Cook until the mushrooms are tender and the liquid is evaporated. Remove the skillet from heat. Add the cheese and stir until it's melted. 3) Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all. 4)Place 2 tsp broccoli mixture in the center of each square. Brush the edges of the squares with the egg mixture. Fold the corners the ther center over the filling and press to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture. 5) Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

22: Bruschetta with Tomato-Basil Topping 1 cup chopped, peeled and seeded roma tomatoes 1/2 cup snipped fresh basil 1 tbsp olive oil 2 tsp minced garlic 1/4 tsp salt 1/4 tsp freshly ground pepper 1/2 cup freshly shredded Parmesan or Romano cheese Topping: In a medium bowl, combine tomatoes, basil, olive oil, the 2 tsp minced garlic, the 1/4 tsp salt, and the 1/4 tsp black pepper. Set aside while you make Jimmy's Favorite Garlic Bread. (next page)

23: Jimmy's Favorite Garlic Bread Garlic Butter: 2 sticks (1 cup) unsalted butter, softened 1 tbsp Parmesan cheese 1 1/2 tsp garlic, crushed 1 1/2 tsp Italian seasoning 11/2 tsp fresh chopped parsley 1/2 tsp crushed red pepper flakes *preheat oven at 350 degrees* ~ Garlic butter: in a medium-size bowl, combine butter, Parmesan, crushed garlic, Italian seasoning, parsley and red pepper flakes. Refrigerate. ~Spread 1/2 cup garlic butter over bread (reserve remaining 1/2 cup for another use). Bake at 350 degrees for 20 minutes, until browned. ~ Top with Bruschetta with Tomato-Basil Topping.

24: Blooming Onion and Dipping Sauce | Dipping Sauce: 1/2 cup mayonnaise 1 tablespoon ketchup 2 tablespoons cream-style horseradish sauce 1/3 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 pinch ground black pepper 1/3 teaspoon cayenne pepper Blooming Onion: 1 egg 1 cup milk 1 cup all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons cayenne pepper 1 teaspoon paprika 1/2 teaspoon ground black pepper 1/3 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon ground cumin 1 large sweet onion 3/4 cup vegetable oil for frying

25: To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful). Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

26: Salmon Cakes 2 (7oz) can salmon, drained, deboned, and flaked 1 egg, beaten 1 tbsp olive oil 1 onion, finely chopped 1/2 cup instant potatoes (do not add milk, etc) salt and pepper to taste Preheat oven to 375 degrees. Spray cookie sheet well with cooking spray. Mix all ingredients together and shape into patties. Place on well sprayed cookie sheet, and bake for 20 minutes, turning once. Note: you can also fry, baking saves on calories. Servings per recipe: 8 calories: 8, total fat: 4.0g, cholesterol: 45.7mg, sodium: 67.2mg, total carbs: 3.0g, dietary fiber: 0.4g, protein: 10.6g

30: Cherry Tomato Corn Salad | 1/4 cup minced fresh basil 3 Tbsp olive oil 2 tsp lime juice 1 tsp sugar 1/2 tsp salt 1/4 tsp pepper 2 cups frozen corn, thawed 2 cups cherry tomatoes, halved 1 cup chopped, seeded, & peeled cucumber | In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes, and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.

31: Ham and Macaroni Salad | 2 lbs prepared macaroni salad 3/4 lb deli ham, cut into 1-1/2x1/4 inch strips 1/2 lb sugar snap peas, strings removed 1 bag (1/2 lb) cheddar and mozzarella cheese cubes 1/2 cup crumbled, cooked bacon (about 8 slices) | Toss together macaroni salad and ham in large bowl. Slice any large sugar snap peas in half. Add to bowl, along with cheese and bacon. Chill until serving.

34: 12 oz skinless, boneless chicken breast halves 2 tsp olive oil 3 cloves garlic, minced 2 14-1/2-ounce cans reduced-sodium chicken broth 3 cups sliced fresh mushrooms 1-3/4 cups water 2 medium carrots, cut into matchstick strips (1 cup) 2 cups packed torn fresh purple kale or spinach 1 tsp dried tarragon, crushed 1 9-ounce package refrigerated cheese-filled tortellini | Chicken Tortellini Soup | 1. Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon. 2. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using). Makes six 1-1/3-cup servings.

35: 5-Spice Chicken Noodle Soup | 2 1/2 cups water 1 1/4 cups reduced-sodium chicken broth 2 green onions, thinly bias-sliced 2 teaspoons reduced-sodium soy sauce 2 cloves garlic, minced 1/4 teaspoon five-spice powder 1/8 teaspoon ground ginger 2 cups chopped bok choy 1 medium red sweet pepper, thinly sliced into strips 2 ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles 1 1/2 cups chopped cooked chicken | In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling, Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken, Heat through. Makes 4 (1 1/2-cup) servings. | nutrition information Calories 181, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 51 mg, Sodium 556 mg, Carbohydrate 14 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch .5. Percent Daily Values are based on a 2,000 calorie diet

38: Monkey bread | 1)Preheat oven to 350 degrees. Grease tube/bundt pan. 2)Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. (if using nuts and raisins, arrange them in and among the biscuit pieces as you go along) 3)In a small saucepan, melt the margarine with the brown sugar over medium head. Boil for 1 min, pour over the biscuits. 4)Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 min, then turn out onto a plate. Do not cut! The bread just pulls apart. | 9 or 10 inch tube/ Bundt pan 3 (12 ounce) packages refrigerated biscuit dough 1 cup white sugar 2 tsp ground cinnamon 1/2 cup margarine 1 cup packed brown sugar 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) | Prep time: 15 min Cook time: 35 min Ready in 1 hr Serves 15

39: Fry Bread 4 cups all-purpose flour 1/2 tsp salt 1 Tbsp baking powder 1 1/2 cups warm water (110 degrees) 4 cups shortening for frying 1) Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inches thick, and make a small hole in the center of each patty. 2) Fry one at a time in 1 inch of hot shortening, turning brown on both sides. Drain on paper towels.

41: Sides

42: Cob | Ingredients 3 Tbsp water 1-1/2 tsp cider vinegar 1Tbsp extra virgin olive oil 4 ears shucked corn 1 tsp unsalted butter 2 cloves minced garlic 2 Tbs chopped fresh parsley 1/8 tsp salt | Combine water and vinegar in a small bowl; set aside. Heat oil in 10-12 inch skillet over medium-high heat. Add corn and cook, turning occasionally, until browned in spots, about 5 minutes. Add butter and garlic and cook, stirring constantly until fragrant but garlic is not browned, 10-20 seconds. Carefully pour in water and vinegar mixture (it will bubble vigorously. Immediately cover, reduce heat to medium, occasionally shaking the pan gently, until the corn is crisp-tender- about 3 minutes. Remove from heat; sprinkle on parsley, salt, and pepper and turn to coat.

43: Stuffing | 4 Tbsp butter 1 medium onion, chopped 1/2 tsp salt 1 tsp ground sage 1 tsp dry thyme 10 cups dried unseasoned bread cubes or croûtons 1-1/2 cups chicken or vegetable broth 1 egg | - Preheat oven to 350. - Melt butter in a large pan - Sauté onions, salt, sage, and thyme for 5 minutes on medium heat. - Turn off heat. - Add bread cubes and gently stir them into the onion mixture. - Slowly pour chicken broth over the bread cubes folding everything carefully so the bread does not break apart too much. - In a small bowl, gently whisk the egg and add it to the stuffing mix. - Continue to fold everything until the egg is incorporated. - Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until it is nice and toasty on top.

44: Fried Green Tomatoes | vegetable oil 4 large green tomatoes, sliced 1/4 thick 2 eggs 1/2 cup milk 1 cup all purpose flour 1/4 cup cornmeal 1/2 cup breadcrumbs 2 tsp salt 1/4 tsp pepper | Heat vegetable oil over medium heat. Whisk eggs and milk together. Scoop flour onto a plate. Combine cornmeal, breadcrumbs, salt and pepper and put on another plate. Dip the sliced tomatoes into flour and then into the milk and egg mixture. Dredge in breadcrumb mixture to completely coat both sides. Test the oil by adding a pinch of cornmeal and if it bubbles to the top it's ready. Carefully fry the tomato slices for 3-4 minutes on each side. Remove and drain on paper towels.

49: COW

50: Chief Pea's Baked Beans | Ground Beef Baked beans ketchup brown sugar Worcestershire sauce | - in skillet the Brown Hamburger Meat until it is fully cooked. While cooking the hamburger meat, heat the baked beans in another pan. add ketchup, brown sugar, and Worcestershire sauce to the beans. (the sweeter you want your beans the more brown sugar you should use) when the hamburger meat is fully cooked, add it to the baked beans and stir.

51: Beefy Cornbread Casserole 1 pound ground beef 1 can (about 15 ounces) red kidney beans, rinsed and drained 1 can (10 1/4 ounces) Campbell's® Beef Gravy 1/2 cup barbecue sauce 1 (8 ounce) box corn muffin mix directions: 1. Heat the oven to 375 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. 2. Stir the beans, gravy and barbecue sauce in the skillet. Pour the beef mixture into a 2-quart shallow baking dish. Mix the corn muffin mix according to the package directions. Drop the batter by spoonfuls onto the beef mixture. 3. Bake for 25 minutes or until the topping is golden brown. (Makes: 4 servings) (Prep: 15 min) (Bake: 375F 25 min)

52: Mini Panamanian Beef Empanadas | DOUGH 2 large eggs, lightly beaten 1 teaspoon white vinegar 1 teaspoon salt 1 stick unsalted butter, cut into small pieces and chilled 2 cups all-purpose flour 1/4 cup dry white wine 1 tablespoon sugar FILLING 1/4 pound ground beef Salt and freshly ground pepper 1 tablespoon vegetable oil 1/4 cup chicken stock or low-sodium broth 1/4 cup chopped, seeded tomato 1/2 teaspoon achiote seeds (also called annatto seeds) 2 tablespoons chopped cilantro 1 small onion, finely diced 1 garlic clove, minced Vegetable oil for frying 1/2 tablespoon tomato paste 1/4 cup finely diced red bell pepper

53: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour. In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper and cook over moderate heat until the onion is softened, about 5 minutes. Add the tomato, tomato paste and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt and pepper. Let cool. On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas. Preheat the oven to 350. In a deep skillet, heat 1/2 inch of oil to 350. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve. MAKE AHEAD The filled, uncooked empanadas can be frozen on a baking sheet, then transferred to an airtight bag. Bake them in a 350 oven without thawing. NOTES Alternatively, you can bake the empanadas: Preheat the oven to 350. Beat 1 egg with 1 tablespoon of milk. Evenly space the uncooked empanadas on 2 baking sheets lined with parchment paper and brush with the egg wash. Bake in the upper and lower thirds of the oven for about 25 minutes, until golden brown.

54: Impossibly Easy Cheeseburger Bake | 1/4 lb extra-lean (at least 90%) ground beef 1/4 cup chopped onion 1/3 cup shredded reduced-fat Cheddar cheese 1/4 cup Bisquick Heart Smart® mix 1/4 teaspoon salt 1/2 cup fat-free (skim) milk 1/4 cup fat-free egg product or 2 egg whites | Heat oven to 400F. Spray 8x4-inch loaf pan with cooking spray. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Spread in pan; sprinkle with cheese. In small bowl, stir together remaining ingredients. Pour into pan. Bake about 20 minutes or until knife inserted in center comes out clean. | PREP TIME: 10 MIN COOK TIME: 30 SERBINGS: 2

55: TEX-MEX TACO PIZZA | 8 ounces lean ground beef and/or bulk pork sausage 3/4 cup chopped sweet pepper (1 medium) 1 11.5-ounce package (8)refrigerated corn bread twists 1/2 cup bottled salsa 3 cups shredded taco cheese (12 ounces) Crushed tortilla chips (optional) Dairy sour cream (optional) Chopped tomato (optional) Sliced green onion (optional) | Preheat oven to 400 degrees F. Grease a 12-inch pizza pan; set aside. In a medium skillet cook ground beef and sweet pepper over medium-high heat until meat is brown. Drain off fat. Unroll corn bread dough (do not separate into strips). Press dough onto the bottom and up the sides of the prepared pizza pan. Spread salsa over dough. Sprinkle with meat mixture and cheese. Bake about 20 minutes or until bottom of crust is golden brown when lifted slightly with a spatula. If desired, top with tortilla chips, sour cream, tomato, and green onion. Cut into wedges.

56: C | C | DD | I D | 3 pounds 80/20 ground chuck cooked bacon strips 1/4 cup steak sauce salt & pepper to taste cheddar cheese slices (as needed) ketchup as needed 24 - 3-inch butter and egg dinner rolls | Build a charcoal fire or heat a gas grill. Place the ground chuck in a large bowl and add the steak sauce, salt, and pepper. Mix well. Shape the meat into 24 (2-ounce) patties. When the grill is medium-hot, brush the grill grate with oil. Place the burgers on the grill and cook for 4-6 minutes each side or longer if you prefer the burgers more well done. Slice the buns in half and toast cut side down on the grill. To serve, place 1 mini burger on the bottom half of each of the rolls. Place cheese on top of the burgers. Place the bacon on top of the cheese, add ketchup and cover with the top half. Serve.

57: Mediterranean Meatballs | 1 1/2 lb Ground Beef 5 Onions Finely Chopped 2 Eggs Salt & Pepper, to taste 1 sliceBread Soaked In Water & Drained 1/2 cup Oil 1/2 cup Water 1 Tbsp Cinnamon 2 Tbsp Honey | In medium bowl mix together the meat, one chopped onion, eggs and bread. Season with salt and pepper. Form into small balls. Heat 1/4 cup oil in a skillet over medium-high heat and saute the meatballs until browned. Remove from pan and set aside. In large saucepan heat remaining oil and fry onions until golden. Add meatballs, raisins, cinnamon, honey and water. Bring to a boil and reduce heat and simmer for about one hour, check seasoning and add salt and pepper before serving.

58: Sloppy Joe Casserole | 1 lb.ground beef 1 can(10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium) 1/4 cup water 1 tsp.Worcestershire sauce 1/8 tsp.ground black pepper 1 pkg.(7.5 ounces) refrigerated biscuit (10 biscuits) 1/2 cup shredded Cheddar cheese | 1. Heat the oven to 400 degrees F. 2. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up meat. Pour off any fat. 3. Stir the soup, water, Worcestershire and black pepper in the skillet and heat to a boil. Spoon the beef mixture into a 1 1/2-quart casserole. Arrange the biscuits around the inside edge of the casserole. 4. Bake for 15 minutes or until the biscuits are golden brown. Sprinkle the cheese over the beef mixture.

59: Beefy Pasta Skillet | 1 pound ground beef 1 medium onion, chopped 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium) 1/4 cup water 1 tablespoon Worcestershire sauce 1/2 cup shredded Cheddar cheese 2 cups cooked corkscrew-shaped pasta or elbow pasta | Cook beef and onion in skillet until browned. Pour off fat. Add soup, water, Worcestershire, cheese and pasta and heat through.

60: Chili Casserole with Cornbread | 1 lb lean (at least 80%) ground beef 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa 2 cups Progresso® dark red kidney beans (from 19-oz can), drained 1 can (14.5 oz) diced peeled tomatoes, undrained 1 1/2 cups Green Giant ® Valley Fresh Steamers Niblets® frozen corn 3 teaspoons chili powder 1 teaspoon ground cumin 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix 1/3 cup milk 1/3 cup shredded Cheddar cheese 1 tablespoon sliced green onion (1 medium) | Heat oven to 400F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.) Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

61: Mini Tacos | 24 wonton wrapper 1 lb lean ground beef 1 package (1.25 oz) taco seasoning mix 2 Tbsp Pace® Picante Sauce 1/2 cup Pace® Chunky Salsa 4 oz shredded Mexican cheese blend (about 1 cup) sour cream (optional) Sliced pitted ripe olive (optional) | Heat the oven to 425F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce. Spoon the beef mixture into the wonton cups. Top with the salsa and cheese. Bake for 5 minutes or until the wontons are golden brown and the cheese is melted. Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

62: Taco Pockets | 1 lb. ground beef 1 pkg. (1.25 ounces) taco seasoning mix Water 1 cup Pace® Chunky Salsa 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets) 1 egg 1 tbsp. water 1 cup shredded Cheddar cheese (about 4 ounces)

63: Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Add the taco seasoning mix and water according to the package directions. Stir the salsa in the skillet. Let the beef mixture cool. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400F. Lightly grease or line 2 baking sheets with parchment paper. Stir the egg and water in a small bowl with a fork. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup beef mixture onto half of each pastry square. Top each with 2 tablespoons cheese. Brush the edges of the pastry squares with water. Fold the pastry over the filling and crimp the edges with a fork to seal. Place the filled pastries on the baking sheets. Brush the pastries with the egg mixture. Bake for 20 minutes or until the pastries are golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa. Serving Suggestion: Serve with chopped avocado, tomatoes and sour cream. For dessert serve lime sorbet and shortbread cookies.

64: Meat Loaf | 1 1/2 pounds ground beef 1 egg 1 onion, chopped 1 cup milk 1 cup dried bread crumbs salt and pepper to taste 2 tablespoons brown sugar 2 tablespoons prepared mustard 1/3 cup ketchup | Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F (175 degrees C) for 1 hour.

65: Steak | 1 cupFRENCH'S® Classic Worcestershire Sauce 2 to 3 poundsboneless sirloin, round or flank steak 4 teaspoonssteak seasoning or salt and pepper to taste | 1. PourWorcestershire over steak in deep dish. Refrigerate 30 min. or up to 3 hours. Drain steak and season. 2. Grill steak over high heat about 15 min. for medium rare, turning once. 3. Place steak on serving plate; let steak rest 10 min. before slicing.


68: Barbecued Chicken Thighs | 3 Tbsp brown sugar 2 Tbsp finely chopped onion 2 Tbsp vinegar 2 Tbsp prepared mustard 1/4 tsp celery seed 1/8 tsp garlic powder 8 chicken thighs (about 2 1/2 lbs total) 1/2 tsp paprika 1/4 tsp ground turmeric 1/4 tsp salt | for sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic powder. bring to a boil, stirring until the sugar dissolves. remove from heat; set aside. skin chicken, if desired. in a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken. grill chicken on an uncovered grill directly over medium coals for 20 minutes. turn chicken; grill for 15 to 20 mins more or until chicken is tender and no longer pink. brush with sauce during the last 5 mins of grilling.

69: Chicken with broccoli & Garlic Sauce | 2 teaspoons olive oil 1 lb uncooked uncooked boneless skinless chicken breast (cut into 1-inch pieces) 1 teaspoon dried thyme (or more) 1/2 teaspoon table salt 1/4 teaspoon black pepper 3 medium garlic cloves, minced (or more) 2 cups broccoli florets 1 1/2 cups reduced-sodium chicken broth, divided 1 1/2 tablespoons cornstarch 2 cups cooked brown rice, kept hot | Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes. Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes. In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

70: Chicken Enchiladas with Creamy Tomatillo Sauce | ~1 pound boneless, skinless chicken thighs (to yield about ~2 cups shredded cooked meat) ~Salt to taste ~Vegetable oil as needed ~12 corn tortillas, 6 inches in diameter ~Creamy Tomatillo Sauce ~4 ounces(1 cup) grated mozzarella ~1-1/3 ounces(1/3 cup) grated provolone | 1. Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside. 2. Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels. 3. Heat the oven to 400 degrees F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bubbling and browned in spots, 15 to 20 minutes.

71: Hawaiian Chicken Stir Fry | 1 tablespoon vegetable oil 1 pound boneless skinless chicken, cut into 1-inch cubes 1 large red or green bell pepper, cut into 1-inch squares 1 (8 ounce) can pineapple chunks, undrained 2/3 cup hoisin sauce 3 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce 2 tablespoons FRENCH'S® Honey Dijon Mustard | Heat oil in large nonstick skillet or wok. Stir-fry chicken and bell pepper until chicken is browned. Stir in pineapple with juice, hoisin sauce, Frank's RedHot Sauce and mustard. Heat to a boil. Reduce heat. Simmer, uncovered, 5 minutes until sauce thickens slightly and chicken is cooked through. Tips: Tip: Hoisin sauce is available in the Asian section of the supermarket. Teriyaki baste & glaze sauce may be substituted.

72: Filipino Chicken Adobo | 4-5 lbs. chicken thighs 1/2 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, crushed 1 tsp. black peppercorns 3 bay leaves | Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

73: Prego® Easy Skillet Chicken Parm | 1 tablespoon olive oil 6 skinless, boneless chicken breast halves 1 1/2 cups Prego® Traditional Italian Sauce 1/4 cup grated Parmesan cheese 1 1/2 cups shredded mozzarella cheese | Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Stir sauce and 3 tablespoons Parmesan cheese in skillet. Reduce heat to medium. Cover and cook 10 minutes or until chicken is cooked through. Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand 5 minutes or until cheese is melted.

74: Creamy Chicken Pasta Toss | non stick cooking spray 2 cloves of garlic 1 lb.boneless skinless chicken breasts, cut into bite-size pieces 2 cups nonfat milk 1/4 cup PHILADELPHIA fat free Cream Cheese Spread 3 cups rotini or fusilli pasta, uncooked 10 ozfrozen mixed vegetables 1 cup KRAFTfree Shredded Cheddar Cheese | spray large nonstick skillet with non stick cooking spray . Add chicken on medium heat.cook 7 min or until evenly browned, stirring occasionally. ADD 1.5 cups milk and cream cheese spread; mix well.press 2 cloves of garlic into mix Bring to boil. Stir in pasta; cover. Reduce heat to medium-low. COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese. stir in half cup milk makes 6 1 1/2 cup servings

75: Salsa Chicken on a Stick | 2 pounds chicken breast tenderloins 3/4 cup purchased salsa 1 Tbsp olive oil 4 cloves garlic, minced 1 tsp poultry seasoning 1/2 tsp lemon-pepper seasoning | 1. Place chicken in a resealable plastic bag set in a deep bowl. In a small bowl, combine 1/4 cup of the salsa, the olive oil, garlic, poultry seasoning, and lemon-pepper seasoning. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. 2. Thread chicken onto eight 12-inch-long skewers,* leaving a 1/4-inch space between pieces. 3. Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until chicken is no longer pink, brushing with the remaining 1/2 cup salsa during the last 2 minutes of grilling.

76: Chicken Stuffed with Smoked Mozzarella | 6 skinless, boneless chicken breast halves (about 1-1/2 pounds total) Salt Pepper 1/4 cup finely chopped shallots or onions 1 clove garlic, minced 2 tsp olive oil 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained 3 Tbsp pine nuts or walnuts, toasted 3/4 cup shredded smoked mozzarella cheese 1/4 cup seasoned fine dry bread crumbs 1/4 cup grated Parmesan cheese 1 Tbsp olive oil | 1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Season with salt and pepper. Repeat process with all chicken breasts. 2. For filling, in a medium skillet cook shallots or onions and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and smoked mozarella. 3. In a shallow bowl combine bread crumbs and Parmesan cheese. 4. To fill each roll, place 2 to 3 tablespoons of filling in the center of each flattened chicken piece. Fold in bottom and sides and roll up; secure with wooden toothpicks. 5. Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls, seam side down, in a shallow baking pan. Bake, uncovered, in a 400 degrees F oven about 25 minutes or until chicken is tender and no longer pink. Remove toothpicks before serving. Makes 6 servings

77: Chicken Broccoli Quiche | 1 10.75-ounce can cream of chicken soup 1 cup milk 6 eggs Pinch cayenne pepper 1 10-ounce box frozen chopped broccoli, thawed 1 cup shredded Cheddar cheese 2 frozen 9-inch pie shells | Combine soup, milk, eggs and pepper in bowl. Divide broccoli and Cheddar cheese between pie shells. Divide egg mixture between shells. Bake in 450 degrees F oven 10 minutes; reduce oven temperature to 350 degrees F. Bake 20 to 25 minutes, until set.

78: BBQ Chicken Pizza | 1 Recipe Traditional pizza crust, unbaked 1/3 cup sweet hickory-smoke bbq sauce 1 1/2 cups shredded mozzarella cheese, divided 1 (6-oz) package grilled chicken breast strips 1/2 small red onion, thinly sliced 3 Tbsp chopped fresh cilantro 3/4 cup shredded Italian five-cheese blend | Preheat oven to 450 degrees. Spread bbq sauce over prepared pizza crust; sprinkle with 1 cup mozzarella cheese. Top evenly with chicken, onion, and cilantro. Sprinkle with remaining mozzarella cheese and cheese blend. Bake for 15-20 minutes, or until crust is lightly browned.

79: Honey-glazed chicken breasts | 6 boneless skinless chicken breasts (1 3/4 lb) 1/2 cup orange juice 1/2 cup honey 2 tablespoons lemon juice 1/4 teaspoon salt | 1 Heat oven to 375F. Spray 13x9-inch pan with cooking spray. Place chicken in pan. 2 In small bowl, mix remaining ingredients; pour over chicken. 3 Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut (170F).

80: Stuffed Chicken Divan with | Cooking spray 2 cups (4 ounces) fresh broccoli florets 1/2 cup (2 ounces) grated Gruyere cheese 1 clove garlic, finely chopped 4 (6 to 8-ounce) boneless skinless chicken breast halves 2 teaspoons olive oil 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 1 cup low-fat evaporated milk 1/2 cup low-sodium chicken broth 1/4 cup dry sherry 1 1/2 teaspoon cornstarch 2 tablespoons grated Parmesan cheese 1 teaspoon Dijon mustard | Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

81: a Sherry Dijon Sauce | Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

82: Barbecue Chicken & Cheddar Quesadillas | Ingredients: 2 cups Shredded Chicken Master Recipe (see recipe below) 1/2 cup bottled barbecue sauce 1 4-oz. can diced green chili peppers, drained Nonstick cooking spray 4 8-inch flour tortillas 1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces) 1 cup bottled salsa 1/4 cup dairy sour cream 1/4 cup sliced green onion (2) | 1) In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chiles over medium heat until heated through. 2) Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top evenly with shredded chicken mixture. Fold tortillas in half, pressing gently. 3) Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.

83: Crispy Chicken Nuggets w/ Honey Mustard Dip | 1/2 cup reduced-calorie or regular mayonnaise or salad dressing 4 teaspoonsDijon-style mustard 1 tablespoon honey 1 pound skinless, boneless chicken thighs or breasts 1/4 cup all-purpose flour 1 teaspoon dried parsley flakes 1/2 teaspoon poultry seasoning 1 slightly beaten egg 2 tablespoons milk 30 whole wheat or regular rich round crackers, finely crushed (1-1/4 cups) 1/8 teaspoon salt Dash pepper | 1. Stir together mayonnaise or salad dressing, mustard, and honey in a small bowl. Set aside to serve the dip warm or cold. 2. Cut chicken into 1-1/2-inch pieces. Combine flour, parsley, poultry seasoning, salt, and pepper in a plastic bag. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside. 3. Combine beaten egg and milk in a bowl. Place crushed crackers in another bowl. Dip flour-coated chicken pieces, one-fourth at a time, into the egg-and-milk mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink. 4. To serve the dip warm, cover with waxed paper and cook in a microwave oven on 100 percent power (high) for 30 seconds or until heated through. (Or, place dip in a saucepan, heat and stir over low heat, and spoon into a serving bowl.) Makes 8 servings.

84: Chicken Tomato Wraps | 2 tablespoons vegetable oil 2 pounds boneless, skinless chicken thighs, trimmed of all visible fat and cut into 1/4-inch-wide strips 1 large onion, chopped (1 cup) 2 cans(14.5 ounces each) diced tomatoes with jalapeño chiles 1-1/2 teaspoons ground cumin 1 teaspoon salt 2 small firm, ripe avocados 2 tablespoons fresh lime juice 1 cucumber, peeled 4 large(11-inch) flour tortillas or sandwich wraps (plain, spinach or sun-dried tomato), warmed following package directions 8 large leafy lettuce leaves (about 1/2 large head) | 1. In large deep skillet, heat oil over medium-high heat. Add chicken and onion; saute until chicken is lightly colored and onion is softened, 5 to 7 minutes. Add tomatoes with their juice, cumin and 1/2 teaspoon salt. Bring to boiling; cook, uncovered, stirring occasionally, until thickened and most of liquid has evaporated, about 20 minutes. Remove from heat. (Mixture can be made ahead and refrigerated, and then brought to room temperature before proceeding.) 2. Halve avocados; remove pit; peel. Cut lengthwise in 1/4-inch-thick slices. In small bowl, toss avocado with 1 tablespoon lime juice and 1/4 teaspoon salt. Halve cucumber crosswise, then halve lengthwise; seed. Cut pieces into thin lengthwise slices. In bowl, toss with remaining 1 tablespoon lime juice and 1/4 teaspoon salt. 3. On work surface, spread out 1 tortilla. Cut off 1 inch from edge of each tortilla. Arrange tortilla, cut side away from you. Spread one-fourth of chicken mixture, about 1 cup, across lower fourth of tortilla, about 1 inch from bottom. Top chicken mixture with 2 lettuce leaves, one fourth of the avocado and one-fourth of the cucumber strips. From bottom edge, tightly roll up tortilla. Arrange, cut edge down, on work surface; slice diagonally in half. Repeat with remaining tortillas and fillings. (Wraps can be made up to 6 hours ahead and individually wrapped in plastic, and then refrigerated. For best flavor, serve at room temperature.)

85: Lemon-Thyme Roasted Chicken w/ Fingerlings | 4 teaspoons canola oil or olive oil 1 teaspoon dried thyme, crushed 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt 1/4 teaspoon freshly ground black pepper 1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total) 2 cloves garlic, minced 1 lemon, thinly sliced | 1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice. 2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes. 3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender.

87: PIG

88: Broccoli & Ham Quiche | 1 box Pillsbury® refrigerated pie crust, softened as directed on box 1 1/2 cups cubed (1/4 inch) cooked ham 1 1/2 cups shredded Swiss cheese (6 oz) 1 cup Green Giant® SELECT® frozen broccoli florets, thawed, well drained on paper towel 4 eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon dry ground mustard 1/2 teaspoon pepper | Heat oven to 375F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. 2 Layer ham, cheese and broccoli in crust-lined pan. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over broccoli. 3 Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

89: Lemon-and-Herb-rubbed Pork Chops | 4 teaspoons minced garlic (about 8 cloves) 1-1/2 teaspoons finely shredded lemon peel 1 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/2 teaspoon dried sage, crushed 1/2 teaspoon pepper 1/2 teaspoon pepper 4 pork loin chops, cut 1-1/4 inches thick | 1For rub, combine the garlic, lemon peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop. 2For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover. Test for medium heat above pan. Place chops on grill rack directly over the pan. Cover and grill, turning once, until an instant-read thermometer inserted in center of a chop registers 160 degrees F and juices run clear (35 to 40 minutes). 3For a gas grill, preheat grill. Reduce heat to medium and adjust for indirect cooking. Place chops on grill rack; and grill as above. Makes 4 servings.

90: Ham Spinach Fiesta Crepes | 1 1/2 cup nonfat milk 1 1/3 cups all-purpose flour 3 eggs 1 package (15 ounces) frozen chopped spinach , thawed and well drained 1 jar (16 ounces) Pace® Mexican Four Cheese Salsa con Queso 8 slice (1 ounce each) smoked fully-cooked ham 1 cup Pace® Picante Sauce 4 ounce shredded Cheddar cheese (about 1 cup)

91: Place the milk, flour and the eggs into a blender. Cover and blend until the mixture is smooth. Refrigerate for 30 minutes. Stir the spinach and the salsa con queso in a medium bowl. Pour about 3 tablespoons batter into a hot greased nonstick skillet or crepe pan, swirling the skillet to spread the batter over the bottom of the skillet. Cook for 1 minute or until the crepe is golden on both sides. Remove the crepe from the skillet. Repeat, making 16 crepes in all and stacking the cooked crepes. Place 1/2 slice ham onto each crepe. Top each with 3 tablespoons spinach mixture. Roll up the crepes around the filling. Place the filled crepes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with the picante sauce and cheese. Microwave, one dish at a time, on HIGH for 2 minutes or until the cheese is melted. The chill time is important for this recipe because it allows the bubbles in the batter to subside, which makes the crepes less likely to tear during cooking.

92: Summer Pork Chops with Corn-Mango Salsa | 1/3 cup olive oil 2 Tbsp.blackened steak seasoning 2 tsp.garlic powder 1 large onion, thinly sliced 6 boneless pork loin chops, cut 1 -inch thick Corn-Mango Salsa Steamed green and yellow beans (optional)

93: 1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well. Add onion; mix well. Add chops; seal bag and turn to coat chops. Marinate in the refrigerator for 12 hours or overnight. 2. Drain chops; discard marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above.) Serve chops with Corn-Mango Salsa and, if desired, green and yellow beans. Makes 6 servings. 3. Corn-Mango Salsa: Husk 2 ears fresh sweet corn and brush with olive oil, coating all sides. Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. Remove from grill; cool. Cut kernels from ears. In a bowl, combine corn kernels; 1 medium mango, seeded, peeled, and finely chopped; 1/2 cup finely chopped red sweet pepper; 1/4 cup chopped sweet onion; 1/4 cup fresh lemon juice; 2 tablespoons cooking oil; 2 tablespoons snipped fresh mint; 1 tablespoon snipped fresh cilantro; and 1/4 teaspoon salt. Toss gently to mix.

94: 1 ham 1/2 cup whole cloves 1 (20 oz) can pineapple rings 1/2 cup packed brown sugar 1 (12 oz) can or bottle lemon- lime carbonated drink 1 (4 oz) jar chopped maraschino cherries 1 (12 oz) can or bottle Dr. Pepper | Pineapple Ham

95: 1. Preheat the oven to 325 degrees. 2. Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove in the center of each diamond. Drain the juice from the pineapple rings into a medium bowl. and stir in the brown sugar, lemon- lime soda and Dr. Pepper. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick. 3. Bake uncovered for 4-5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees. (make sure the thermometer is not touching the bone)

97: Turkey

98: Juicy Turkey | 2 Tbsp dried Parsley 2 Tbsp ground dried Rosemary 2 Tbsp rubbed dried Sage 2 Tbsp dried thyme leaves 1 Tbsp lemon pepper 1 Tbsp salt 1 onion, chopped 1 carrot chopped 1 (14.5 oz) can chicken broth 1 (750 milliliter) bottle champagne

99: 1. Preheat oven to 350. 2. Line a turkey roaster with aluminum foil. 3. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. 4. Rub the herb mixture into the cavity of the turkey, then stuff with onion and carrot. 5. Place turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. 6. Cover and seal with aluminum foil. Try to keep the foil from touching the turkey. 7. Bake the turkey for 2-1/2-3 hours. 8. Uncover turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. * An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees. 9. Remove the turkey from the oven, cover with a doubled sheet of foil, and allow to rest 10-15 minutes before slicing.

100: Turkey Brine | 1 gallon vegetable broth 1 cup sea salt 1 Tbsp crushed dried rosemary 1 Tbsp dried sage 1 Tbsp dried thyme 1 Tbsp dried savory 1 gallon ice water

101: 1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. 2. Bring to boil, stirring frequently to be sure salt is dissolved. Remove from heat, let cool to room temperature. 3. When broth mixture is cool, poor it into a clean 5 gallon bucket. Stir in the ice water. 4. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure the cavity gets filled. Place the bucked in the refrigerator overnight. 5. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. *Brined turkeys cook 20-30 minutes faster.*


103: YUM!

104: Mile-High Fudge Brownie Pie | 4 squares Baker's Semi-Sweet Chocolate 1/2 cup (1 stick butter) butter or margarine 3/4 cup sugar 2 eggs 1 tsp. vanilla 1/2 cup flour 2 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate instant pudding 1 tub (8oz) COOL WHIP Extra Creamy Whipped Topping, thawed, divided

105: PREHEAT oven to 350 degrees F. Microwave chocolate and butter in a large microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into greased 9-inch pie plate. BAKE 30 min. or until toothpick inserted in center comes out clean. Cool Completely on wire rack. Scoop out center of brownie with spoon, leaving 1/2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed brownie pieces for later use. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (mixture will be thick.) Gently stir in half of the whipped topping and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining whipped topping and remaining 1/2 cup brownie pieces. Refrigerate 2 hours or until set. Store leftover pie in refrigerator.

106: Rainbow Cake in a Jar | - 1 box white cake mix made according to package instructions - Neon food coloring in pink, yellow, green, turquoise, and purple - 3 one-pint canning jars - 1 can vanilla frosting - Rainbow sprinkles

107: Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside. Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4 in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes. Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge.

108: Reptar Bars | ingredients | 24 ounces Milk Chocolate Chips 4 teaspoons Crushed Pecans 4 teaspoons Caramel 7 oz. Marshmallow Fluff 2 oz. Green Food Coloring | Makes 4 Bars

109: 1) Grease a 2x4 inch mini-loaf pan and set aside. 2) Empty the marshmallow fluff into a medium-sized bowl, add the green food coloring and mix with a fork until well blended and consistent in coloring. Set aside. 3) Using a double boiler, melt the chocolate over the boiling water and then remove from heat. 4) Pour 1/4 cup of the melted chocolate into the greased loaf pan and spread until the surface is even. Sprinkle 1 tsp of the crushed pecans over the melted chocolate and place the loaf pan in the freezer for 10 minutes to solidify the lower layer of the Reptar Bar. 5) Remove the pan from the freezer and drizzle about 1 Tbsp of the green marshmallow mixture in the center of the bar, spreading it vertically but making sure that there is at least 1/2 inch of chocolate space surrounding all sides of the marshmallow. 6) then drizzle the tsp of caramel over the marshmallow and take the bar back over to the pot of chocolate, which should still be melted. Using a spoon, first drizzle the chocolate around the marshmallow to encase it in a chocolate wall, then drizzle just enough chocolate over it so the green part is covered. If you do this in the opposite order, the weigh of the melted chocolate on the marshmallow with force it to the sides, making a messy Reptar bar. 7) Place the pan in the freezer for another 10 minutes, or until the chocolate has solidified. Gently press the sides of the pan in and out to loosen the bar, then flip the pan over onto a plate and shake it until the bar falls out. *Repeat this process until all of the chocolate has been used. *Store in a cool, dry place.

110: sugar cookies | Serves 48 Prep time: 15min Cook time: 10 min Ready in: 25 min 2 3/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 tsp vanilla extract 1 egg 1)Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside 2)In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls and place onto ungreased cookie sheets. 3)Bake 8-10 minutes in the preheated oven, or until golden. Let stand on a cookie sheet 2 minutes before removing to cool on wire racks.

111: Fresh Strawberry Pie 30 min to prepare and cook | 2 cups fresh strawberries, halves 1 serving Kraft Jell-o Brand sugar free low calorie gelatin dessert 1 graham cracker pie crust (9 in diameter) Cool Whip Lite (8 servings) Wash and slice strawberries. Mix jello with 1 cup boiling water. Cool and before it jells add tub cool whip, whip with whisk. Add sliced berries to the jello/cool whip mix. Pour mixture onto pie crust. Set and eat. | Nutritional info: Serves: 5 Calories per serving: 259.4 Total fat: 12.3g Cholesterol: 0.0mg Sodium: 251.8mg Total Carbs: 36.5g Dietary Fiber: 2.0g Protein: 2.4g

112: Yummy Crunchy Caramel Apple Pie | Pie ingredients: Pastry for single-crust pie 1/2 cup sugar 3 tbsp flour 1 tsp cinnamon 1/8 tsp salt 6 cups thinly sliced, peeled apples | Final topping: 1/4 cup caramel ice cream topping 1/2 cup chopped pecans | Crumb topping: 1 cup packed brown sugar 1/2 cup flour 1/2 cup quick-cooking rolled oats 1/2 cup butter | 1) Preheat oven to 375 degrees. 2) Prepare pasty for single-crust pie, being careful not to stretch dough to much. 3) Place in pie plate and trim and crimp the edge. 4) In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt. 5) Add apple slices and gently toss until they are coated well. 6) Transfer mixture to pie. 7) For Crumb Topping: Stir together brown sugar, flour and oats. 8) Using a pasty blender, cut in the butter until topping resembles coarse crumbs. 9) Sprinkle over apple mixture in pie. 10) To prevent over-browning while baking, cover edge of pie with foil. 11) Bake pie for 25 minutes. 12) Remove foil and bake 25-30 more minutes, or until top is golden. 13) Remove from oven. 14) Drizzle top with caramel topping; sprinkle with pecans. 15) Cool on wire rack and serve! | Prep time: 15 min Cook time: 55 min Total time: 1 hr 10min

113: Gooey Caramel apple pie | 2/3 cup butter 2 1/2 cups all-purpose flour Pinch of salt 6-7 tbsp cold water 4-5 granny smith apples (peeled, cored and diced) 1 tsp cinnamon 1/2 cup walnuts (optional) 1/4 cup brown sugar 2 tbsp butter 2 tbsp cup light corn syrup 2 tbsp flour 1 egg | Method: 1)Preheat oven to 375 degrees. 2)Use a pastry blender to mix butter, flour and water to a sticky, crumbly mixture, roll out top and bottom of pie crust. 3)On the stove top, mix brown sugar and flour, turn stove onto medium heat. 4)Add butter and corn syrup; stir slowly until butter and sugar are completely melted. 5)Add apples to stove top mixture. 6)Carefully pour into unbaked pie crust. 7)Seal with top crust. Slice top for steam vents. 8)Brush top of crust with egg and sprinkle coarse sugar for a pretty curst (optional). 9)Bake for 40 min until crust is golden brown and the pie mixture is bubbly. 10)Remove from oven and let sit for 10 min before eating. | 8-12 servings *note: serve warm with vanilla ice cream

114: Rocky Road Brownies | Preheat oven to 375 degrees. Melt 12 ounce package chocolate chips in double boiler, stir occasionally; cool. In mixer bowl, beat chocolate mixture, eggs and sugar. Blend in flour baking powder, and salt and vanilla. Spoon into greased 9x13” baking pan. Bake for 25 min. remove from oven, sprinkle with marshmallows, pecans and remaining chocolate chips, in that order. Continue baking until golden (15-20 min). Cool. Cut with knife dipped in warm water. | Prep time: 15min Cook time: 25min Total time: 40min | 1 (12 ounce) package semi-sweet chocolate chips 1 cup butter (2 sticks) 4 eggs 2 cups sugar 1 tsp baking powder 1/2 tsp salt 1 tsp vanilla 3 cups miniature marshmallows 1 1/2 cups chopped pecans 1 (6 ounce) package semi-sweet chocolate chips

115: WOW Bars | 1) preheat oven to 350 degrees. 2) Cream brown sugar and margarine. 3) Add dry ingredients reserving the 3 tbsp of flour and stir in the oatmeal. 4) Press 1/2 of the mixture in the bottom of a greased 9x13 pan and bake for 10 min. 5) Sprinkle chocolate chips over crust. 6) Mix caramel topping with the reserved flour. 7) Drizzle this over the chips. 8) Sprinkle the top with the remaining crumb mixture. 9) Bake for an additional 15 min. | 9x13 pan 1 1/2 cups brown sugar, firmly packed 2 cups quick oatmeal 1 (16 ounce) bag, chocolate chips of your choice 3/4 cup caramel ice cream topping 1 1/4 cup margarine 2 cups flour 3 tablespoon flour 1 tsp baking soda 1 tsp salt | Serves 20

116: Chart House Mud Pie Total time: 4:15 prep time: 15mins Cook time: 4hrs 1 Oreo cookie pie crust 1 quart coffee ice cream 8 ounces hot fudge topping 1 (12 ounce) can whipped cream 1. Let ice cream stand at room temperature until softened. 2. Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours. 3. Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream. 4. Top with some whipped cream. 5. Garnish pie as a whole, or individual pieces, top with slivered almonds.

117: Strawberry Cream Cheese Bites | 1 (8 oz) package fat free cream cheese, softened 1/3 cup powdered sugar 2 tsp lemon juice 44 medium strawberries, whole 1/2 cup graham cracker crumbs | 1) In a small mixing bowl, beat together the cream cheese, sugar and lemon juice until smooth and creamy, put in the refrigerator. 2) Using a paring knife, hollow out the top of each strawberry to a depth of approximately an inch. 3) Gently fill each with cream cheese mixture using a pasty bag just slightly above the tops. 4) Place them on a cookie sheet(s) as you do this. 5) Once all the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet(s) 6) Place the cookie sheet(s) into the refrigerator and leave them for a few hours or over night to completely chill. | Nutritional info: Servings per recipe: 11 Calories: 77.3 Total fat: 1.1g Cholesterol: 1.6mg Sodium: 146.0mg Total Carbs: 13.5g Dietary fiber: 1.8g Protein: 3.8g

120: BLUEBERRY BREAKFAST BREADSTICKS 11-oz pkgRefrigerated Bread Sticks, original flavor 1/3 cupBlueberry Preserves 1 tsp Grated Fresh Lemon Rind 1/4 tsp Ground Cinnamon 3/4 cup Powdered Sugar 1/8 tsp Almond Extract 2– 3 tspMilk 1 TbspCoarse Pearl Sugar Makes 12 bread sticks Preheat oven to 375 degrees.

121: 1) Line a baking sheet (at least 16-by-14") with parchment paper. 2) Unroll bread stick dough; separate into 12 strips. Lay strips, without touching each other, on prepared baking sheet. 3) In a small bowl, stir together preserves, lemon rind, and cinnamon. Spoon mixture evenly down the center of each strip. 4) Carefully lift each strip and twist several times; lay back down, pressing down ends firmly. 5) Bake 13-14 minutes or until golden. 6) While bread sticks are baking, in a small bowl place powdered sugar and almond extract. Add milk a teaspoon at a time until mixture can be drizzled. Add a little additional milk, if mixture is too thick. 7) When bread sticks are done, keep them on the baking sheet, drizzle each evenly with icing. Sprinkle each with pearl sugar. 8) Remove bread sticks to a serving platter and serve warm.

122: 1 tsp 1 tbsp 2 tbsp 1/4 c 1/3 c 1/2 c 2/3 c 3/4 c 7/8 c 1 c 2 c 4 c 1 pt 2 pt 8 pt 4 qt 1 l 1 gal | 1/2 fl oz 1 fl oz 2 fl oz 2 2/3 fl oz 4 fl oz 5 1/3 fl oz 6 fl oz 7 fl oz 8 fl oz/1/2 pt 16 fl oz/ 1 pt 32 fl oz 16 fl oz/ 1 pt 32 fl oz 1 gal/ 128 fl oz 1 gal/ 128 fl oz 1.057 qt 4 qt | 1/3 tbsp 3 tsp 1/8 c/ 6 tsp 4 tbsp 5 tbsp + 1 tsp 8 tbsp 10 tbsp + 2 tsp 12 tbsp 14 tbsp 16 tbsp 32 tbsp 1 qt 32 tbsp 1 qt 4 qt 1 gal 128 fl oz | 5ml 15ml 30ml 59ml 79ml 118ml 158ml 177ml 207ml 237ml 473ml 946ml 473ml 946ml 3785ml 3785ml 1000ml 3785ml | tsp= teaspoon tbsp= tablespoon c= cup oz= ounce fl oz= fluid ounce pt= pint qt= quart gal= gallon lb= pound g= grams | Liquid or Volume Measures

123: 1 oz 2 oz 3 oz 4 oz 8 oz 12 oz 16 oz 32 oz | 1/4 lb 1/2 lb 3/4 lb 1 lb 2 lb | 30g 55g 85g 125g 240g 375g 454g 907g | Dry or Weight Measurements

124: 3 md bananas 1 oz baking chocolate 2 slices bread 1 lb brown sugar 4 tbsp butter 4 sticks butter 6 oz chocolate chips 1 lb confectioners' sugar 1 lb granulated sugar 1/2 lb hard cheese 1 c heavy whipping cream 1 medium lemon 1 lb macaroni 4 oz nuts 1 lg onion 1 c uncooked rice 1 p strawberries 1 lg tomato 3-4 tomatoes 1 lb all purpose flour | about 1 lb 1 square 1 c fresh bread crumbs 2 1/4 c packed 1/2 stick 1 lb 1 c 4 1/2 c sifted 2 c 2 c grated 2 c whipped cream 3 tbsp juice, 2-3 tsp grated zest 4 c raw, 8 c cooked 2/3 c chopped 1 c chopped 4 c cooked 2 c sliced 3/4 c chopped about 1 lb 4 c sifted | Food Equivalent

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  • By: Jennifer G.
  • Joined: about 7 years ago
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About This Mixbook

  • Title: Cookbook
  • Tags: recipes, pictures, colorful, love
  • Started: almost 7 years ago
  • Updated: over 4 years ago