- water
- Asian sesame oil
- salt
- refrigerated buttermilk biscuits
- ground beef
- finely chopped onion
- eggs
- mushroom stems and pieces drained
- crumbled feta or shredded Monterrey Jack cheese
- grated parmesan cheese
- garlic powder
- Salt and pepper to taste
Comment from Bryanna Clark-Grogran: “Pronounced Eye-vahr, this is a name of Turkish origin given to a popular Balkan spread or relish made of roasted peppers and eggplant (and sometimes other vegetables, too). Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest, when many Balkan households also can or bottle their own ajvar for use throughout the year. You can make it as mild or spicy as you like!”
- extra-virgin olive oil
- red wine vinegar
- lemon
this is always a hit
- 3C ricotta cheese
- 1C shredded parmasean cheese
- egg
- 7oz pkg pesto
- 4C bottled chunky pasta sauce
- no boil lasagna noodles
- 2C grated fontina cheese
- cocoa
- shortening
- flour
- baking powder
- sugar
- eggs
- vanilla
- salt
a lot like brownies from a mix
- water
- chocolate
- sugar
- semi-sweet chocolate chips
- eggs
- vanilla
- flour
- baking soda
- salt
- brown sugar
- butter
- chopped pecans or walnuts
- unbaked pie shell
- bell pepper
- tortillas
- cheddar
- Ranch dressing
Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.
You don’t have to make the toasts with this, I’ve often just made the chicken.
If you don’t want to cut up a whole chicken, use theighs w/ bone removed or pounded boneless breasts.
- salt
- coarsely ground black pepper
- garlic powder
- cornstarch
- onion powder
- lemon-pepper seasoning with garlic and onion
- chili powder
- cayenne pepper
- chunky peanut butter
- minced fresh ginger
- soy sauce
- rice vinegar
- chile garlic sauce
- peanut oil
- table salt
- dried Asian noodle