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Thank you Hvnlyhills, imaqt1962 and Flossytop for today's recipes!
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Today's Recipes
1 pound butter
1 pound sugar (2 cups)
1 pound brown sugar (2 1/2 cups packed)
Mix with electric blender or mixer until smooth.
Stir in:
1 quart soft vanilla ice cream
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. almond extract
1 tsp. vanilla
Spoon mixture into freezer container. To serve, add 1 Tbs. batter to a mug and fill with hot water or milk. Liquor is optional.
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Ingredients
Directions
In pitcher, stir in eggnog and orange juice. Mix well. Add in ginger ale and stir gently. Keep chilled until ready to drink.
By imaqt1962 from illinois
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This recipe has gone through many changes. I have change the flour to Gluten/Wheat free as I have allergies. I have also omited the eggs, sugar and butter to make it low fat and added more dates to make it moist.
All my friends love the cake and are always asking for the recipe so I decided to share it with my thrifty friends. You can use normal flour if you like.
IngredientsDirections
Let cool, then slice and spread with butter if you like
Tips: do not boil ingredients more than 30 seconds, as too much liquid will evaporate.
If a strong ginger taste is wanted add 4 teaspoons of ginger.
If mixture seems too dry or you like a moister cake add another 1/4 cup water after mixing in flour.
By Flossytop from Australia
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1. Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil.
2. Transfer to 4-quart bowl. Place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento in blender. Process at low speed 15-20 seconds, or just enough so flecks of pimento can be seen. Pour over macaroni.
3. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well.
4. Marinate, covered, in refrigerator 24 hours. Stir occasionally.
5. Drain and serve on lettuce.
Yield: 18 servings--Serving Size: 1/2 cup
Each serving provides: Calories: 149 Total fat: 2 g Saturated fat: less than 1 g Cholesterol: 0 mg Sodium: 33 mg
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1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.
3. Sprinkle with cheese and serve immediately.
Yield: 6 servings--Serving Size: 2/3 cup each
Each serving provides:
Calories: 172
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg
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This recipe I came up with out of necessity one day and it has been a hit ever since. I use ground turkey, but it tastes just as good with ground beef.
Ingredients
Directions
In large dutch oven over medium heat add 4 cups water, while this is heating add chili powder, onions, brown sugar and cumin. When water is hot, add ground meat. Breaking it up into small pieces as you add. I use a potato masher after I add the meat to the hot water and it separates it really well. After separating meat well, add kidney beans and spaghetti sauce. Bring to a slow boil, stirring frequently, then reduce heat and slowly simmer for at least an hour, again stirring occasionally.
This can also easily be prepared in a crock pot. I mix all the ingredients except start with hot water. Cover and cook on low overnight or during the day while you are at work or out shopping.
This is delicious served in a bowl with grated cheese on top or over cooked spaghetti with cheese sprinkled on top and a nice side of garlic toast.
Enjoy!
(I have been using turkey instead of ground beef for over a year now and my husband still doesn't know!)
By Hvnlyhills from Peebles, OH
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Ingredients
Directions
Heat griddle, spray lightly with cooking spray. Stir in all ingredients in large bowl till blended. Pour about 1/4 cup for each pancake onto griddle and cook until edges are dry, flip onto other side and cook until golden. Serve with butter and pancake syrup.
By imaqt1962 from illinois
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