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I adore key limes and am always on the lookout for new ways to use these fruity jewels of yellow and green. They are so much more than an everyday key lime pie recipe!
Just for you, I've taken my 45 best key lime recipes and have made them into a recipe book called Key Lime Heaven. It's chock-full of all kinds of wonderful recipes and flavors to tickle your tastebuds.
Key Lime Heaven Recipe Book Click Here!
1 Tbsp. grated orange zest
1/3 cup orange juice
6 large boneless skinless chicken breast halves (about 2 lb.)
Home Bound Dining Guide Click Here!
MIX barbecue sauce, orange zest and juice. Reserve 1/2 cup of the barbecue sauce mixture. Pour remaining barbecue sauce mixture into shallow baking dish. Add chicken; turn to evenly coat both sides of each chicken breast. Cover.
REFRIGERATE 30 min. to marinate. Drain; discard marinade.
PREHEAT greased grill to medium heat. Grill chicken 12 to 15 min. or until tender and no longer pink in centers (170°F), turning and brushing occasionally with the reserved 1/2 cup barbecue sauce mixture after 8 min.
Prepare as directed, using KRAFT THICK 'N SPICY Honey Barbecue Sauce.
Serve with Grilled Corn on the Cob.
Make It Ahead
Chicken can be marinated and refrigerated overnight. Drain, discarding marinade. Grill as directed.
A recipe that was quick and easy for a late supper.My guys gobbled it up and told me to make it again soon!
The orange flavor gave the sauce a fresh taste and great for grilling!
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Time to Prepare: about 20 minutes
Time to Cook: 35 minutes
1 pound ground beef
1 can cream of mushroom soup
1 (8 oz.) package shredded cheddar cheese
1 pkg. frozen tater tots
Brown meat and drain. Mix soup with enough milk to thin. Spray casserole dish with cooking spray. Spread meat across the bottom of the dish. Add soup and cheese. Then cover entire dish with tater tots. Bake uncovered at 375 degrees for 35 minutes or until tater tots are at your desired crispness.
2 tbl. vegetable oil
3/4 cup flour
1 teaspoon garlic powder
1 teaspoon paprika
2 lb. stew beef
1 onion, quartered
1 clove garlic, minced
2 cups beef broth or bouillon
1 tsp. salt, or to taste
1 tbl. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1-2 bay leaves
Dash allspice, optional
6 carrots, cut in pieces
6 med. white potatoes, cut in pieces
1/2 cup cold water
1/4 cup flour
Combine flour, paprika and garlic powder in a plastic bag. Coat stew beef in flour mixture and brown in hot oil in a large skillet; transfer to the Crock Pot. Add the remaining ingredients except for 1/2 cup cold water and 1/4 cup flour. Cook on low for 9 to 11 hours. About 30 minutes before serving, mix together the flour and cold water; add to the pot. Turn to high and cook until thickened.