See this at: bhg.com| Added on 12/15/09

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar...

See this at: recipes.lightandtast...| Added on 11/10/09

Could fail-proof, finger-lickin’ good chicken be any easier than this? Gwen Hannibal from Odell, Illinois shares a 3-ingredient recipe that’s simply delicious and so full of flavor, you’ll be tempted to double it even without “company” coming! TIP:... See more

Could fail-proof, finger-lickin’ good chicken be any easier than this? Gwen Hannibal from Odell, Illinois shares a 3-ingredient recipe that’s simply delicious and so full of flavor, you’ll be tempted to double it even without “company” coming! TIP: Use leftover french-fried onions to dress up green beans or add to sour cream for topping baked potatoes later. See less

See this at: recipes.lightandtast...| Added on 11/10/09

“Here’s a main dish that’s a refreshing change of pace for dinner,” writes Linda LaPresle from Glendora, California. “Chock-full of veggies, it’s a treat for the two of us,” she says, “and so easy to multiply for drop-in guests.” TIP: Use any... See more

“Here’s a main dish that’s a refreshing change of pace for dinner,” writes Linda LaPresle from Glendora, California. “Chock-full of veggies, it’s a treat for the two of us,” she says, “and so easy to multiply for drop-in guests.” TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later. See less

See this at: recipes.lightandtast...| Added on 11/10/09

In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard the seasoning packet). Cook and stir for 3-5 minutes or until... See more

In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard the seasoning packet). Cook and stir for 3-5 minutes or until noodles are tender. Spoon into serving bowls; sprinkle with cheese and tortilla chips if desired. Yield: 2 servings. See less

See this at: recipes.lightandtast...| Added on 11/10/09

In a large skillet, cook the green pepper, chili powder, garlic and salt in oil over medium heat for 3-4 minutes or until pepper is crisp-tender. Add chicken; heat through. Spoon onto pizza crust; top with salsa and cheese. Place on a baking sheet.... See more

In a large skillet, cook the green pepper, chili powder, garlic and salt in oil over medium heat for 3-4 minutes or until pepper is crisp-tender. Add chicken; heat through. Spoon onto pizza crust; top with salsa and cheese. Place on a baking sheet. Bake at 425° for 10-15 minutes or until cheese is melted. Yield: 2 servings. See less

See this at: recipes.lightandtast...| Added on 11/10/09

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a small mixing bowl, beat the potatoes, milk and butter until blended. Stir in 1/2 cup cheese, 3... See more

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a small mixing bowl, beat the potatoes, milk and butter until blended. Stir in 1/2 cup cheese, 3 tablespoons bacon bits, garlic powder and salt. Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Top with onion and remaining bacon. Bake, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted. Yield: 4 servings. See less

See this at: recipes.lightandtast...| Added on 11/10/09

In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5... See more

In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes. Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up. Yield: 2 servings. See less

See this at: recipes.lightandtast...| Added on 11/10/09

In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside.... See more

In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce. In a bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside. In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the chicken, stuffing and sauce. Repeat layers. Cover and bake at 350° for 45 minutes. Uncover; bake 15-20 minutes... See less

See this at: bhg.com| Added on 11/10/09

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork....

See this at: foodnetwork.com| Added on 11/10/09

1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted...

See this at: toomanychefs.com| Added on 11/04/09

Chilaquiles are my favorite Mexican-style breakfast food. It's not something you might order at a restaurant if you go simply by the description -...

See this at: find.myrecipes.com| Added on 11/04/09

1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste. 2. Meanwhile, cut tortillas in half.... See more

1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste. 2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese. 3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro. See less

See this at: thecrepesofwrath.wor...| Added on 11/04/09

Jump to Comments More Asian dishes?! I know, I know. But how can I resist? The recipes are always so quick and easy and fail-proof. As long as you watch what you’re doing and have a few key sauces/ingredients, you can make any number of tasty Asian... See more

Jump to Comments More Asian dishes?! I know, I know. But how can I resist? The recipes are always so quick and easy and fail-proof. As long as you watch what you’re doing and have a few key sauces/ingredients, you can make any number of tasty Asian meals. Tonight I opted for a Vietnamese-style honey ginger chicken courtesy of Pinoy Cook. I loved everything about this recipe. The chicken was sweet, sticky, and tender. I loved the combination of honey, ginger, and lemon. It was perfect for a cold evening! You can serve this with whatever you like; rice, vegetables, noodles, etc. It would actually be great cut up and tossed with some simple noodles, like these garlic noodles. As always, recipe after the jump! The stars of the show. First, prep everything. Juice your lemons, dice your peppers… And grate your ginger. Boil your water in a pan, then add the chicken thighs, ginger, chili peppers, and fish sauce. Cover and simmer for about 20 minutes. After 20 minutes, add the honey and lemon... See less

See this at: foodandwine.com| Added on 11/04/09

A recipe for Shrimp Enchiladas. Dishes created by Food & Wine Magazine and top chefs.

See this at: delish.com| Added on 11/04/09

* In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the...

See this at: foodandwine.com| Added on 11/04/09

Doubled and served with steamed rice, this Vietnamese side dish becomes a great main course.

See this at: eatbetteramerica.com| Added on 11/03/09

1. Cook rice according to package directions; set aside. | 2. Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice. | 3. Fill 2-quart... See more

1. Cook rice according to package directions; set aside. | 2. Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice. | 3. Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot. | 4. To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve. See less

See this at: recipetips.com| Added on 11/03/09

* Preheat oven 350ºF. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas). * In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly... See more

* Preheat oven 350ºF. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas). * In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes. * Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses. * Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot. * Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses. See less