tantalizingtastes.wordpress.com
Double Cheese Crab Dip | Tantalizing Tastes
https://tantalizingtastes.wordpress.com/2009/12/09/double-cheese-crab-dip
Recipes tried, tested and loved. Double Cheese Crab Dip. Double Cheese Crab Dip. December 9, 2009. Recipe courtesy of Mission Menus. Prep Time (min): 5. Cook Time (min): 15. 2 pounds Mission Restaurant Style Tortilla Triangles. 1 cup Mission Chunky Salsa, Medium. 1 teaspoon Mild Chile Powder. 1 package Cream Cheese softened. 1 can Imitation Crab Meat (8 oz), refrigerated. 1 cup Cheddar Cheese shredded. 1/4 cup Sliced Black Olives. Thyme, fresh for garnish. Pre-heat oven to 350º F. Enter your comment here.
tantalizingtastes.wordpress.com
Tarah | Tantalizing Tastes
https://tantalizingtastes.wordpress.com/author/tarah716
Recipes tried, tested and loved. Chicken and Rice Casserole. December 24, 2009. Recipe and picture courtesy of Food Network – Paula Deen. 2 tablespoons butter or vegetable oil. 1 medium onion, peeled and diced. 3 cups diced, cooked chicken. 2 (14 1/2-ounce) cans green beans, drained and rinsed. 1 (8-ounce) can water chestnuts, drained and chopped. 1 (4-ounce) jar pimentos. 1 (10 3/4-ounce) can condensed cream of celery soup. 1 (6-ounce) box long-grain wild rice, cooked according to package directions.
tantalizingtastes.wordpress.com
Chicken and Rice Casserole | Tantalizing Tastes
https://tantalizingtastes.wordpress.com/2009/12/24/chicken-and-rice-casserole
Recipes tried, tested and loved. Chicken and Rice Casserole. Chicken and Rice Casserole. December 24, 2009. Recipe and picture courtesy of Food Network – Paula Deen. 2 tablespoons butter or vegetable oil. 1 medium onion, peeled and diced. 3 cups diced, cooked chicken. 2 (14 1/2-ounce) cans green beans, drained and rinsed. 1 (8-ounce) can water chestnuts, drained and chopped. 1 (4-ounce) jar pimentos. 1 (10 3/4-ounce) can condensed cream of celery soup. 1 cup grated sharp Cheddar. Enter your comment here.
tantalizingtastes.wordpress.com
Honey Mustard Pork Tenderloin | Tantalizing Tastes
https://tantalizingtastes.wordpress.com/2009/12/22/honey-mustard-pork-tenderloin
Recipes tried, tested and loved. Honey Mustard Pork Tenderloin. Honey Mustard Pork Tenderloin. December 22, 2009. Recipe and picture courtesy of Southern Food. Prep Time: 10 minutes. Cook Time: 7 hours. 2 pork tenderloins, about 1 pound each. 1 small clove garlic, minced. 4 tablespoons grainy Dijon mustard or country-style. 2 tablespoons brown sugar. 1 tablespoon cider vinegar or balsamic vinegar. 1/2 teaspoon dried leaf thyme, crumbled. 1 tablespoon cold water. And the pork loin was suuuuper tender!
tantalizingtastes.wordpress.com
Mint Crinkles | Tantalizing Tastes
https://tantalizingtastes.wordpress.com/2009/12/09/mint-crinkles
Recipes tried, tested and loved. December 9, 2009. Recipe and picture courtesy of Better Homes and Gardens. Makes: about 36 cookies. Bake: 10 minutes per batch. 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies). 1/2 teaspoon baking powder. 1-1/2 cups all-purpose flour. Layered chocolate-mint candies, chopped. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes. Leave a Reply Cancel reply.
ladybakes.blogspot.com
some sweets after the meats: December 2009
http://ladybakes.blogspot.com/2009_12_01_archive.html
Some sweets after the meats. Friday, December 25, 2009. Christmas bake-off part four:. So about those cupcakes. There were far too many of them. They were given to co-workers, security guards, secretaries, home groupers, and homeless men, but contrary to the "Who has leftover cake? Notion, well, I had leftover cake. The resulting treat is satisfyingly cute and super rich, with a fun minty crunch of the candy cane at the end. Find instructions here. I saw no need for the edible wax, used buttercream.
tantalizingtastes.wordpress.com
Winter White Burger | Tantalizing Tastes
https://tantalizingtastes.wordpress.com/2009/12/18/winter-white-burger
Recipes tried, tested and loved. December 18, 2009. Recipe and picture courtesy of Rachael Ray. 2 pounds ground turkey breast. 4 scallions, white parts only, finely chopped. 2 tablespoons Dijon mustard. Grated peel and juice of 1 lemon. 1 tablespoon chopped fresh thyme. 1 ripe bartlett pear, cut lengthwise into 8 slices. 1/2 cup dry white wine. 1 tablespoon extra-virgin olive oil (EVOO). 2 cups shredded sharp white cheddar cheese. 4 tablespoons hot pepper jelly or jalapeño jelly. Enter your comment here.
