Preheat oven to 375° F.
Combine flour and baking soda in small bowl.
Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Beat in egg.
Gradually beat in flour mixture.
Stir in morsels.
Drop dough by rounded tablespoon onto ungreased baking sheets.
Press down slightly with bottom of glass dipped in granulated sugar.
Bake for 8 to 10 minutes or until edges are set but centers are still soft.
Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
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Melt butter in a large skillet.
Add chicken breasts.
Once the breasts are just cooked, cover with the seasoning.
Cook for about 20 minutes or until chicken reaches 160°F.
when thermometer is inserted at thickest part and juices run clear when cut.
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Season chicken with half the salt and half the pepper.
In a large skillet melt butter and oil over medium-high heat.
Cook chicken until golden brown on all sides, about 15 minutes; adjust heat as needed.
Cover pan and continue cooking over low heat for 20 minutes, or until chicken is done; transfer to another dish and hold warm.
Meanwhile, in a blender or food processor, finely grind together walnuts, garlic and remaining salt and pepper.
Pour off all but 4 tablespoons of pan drippings and heat to medium-high.
Add walnut and garlic mixture and sauté for 1 minute, until just golden.
Add water and simmer for 5 minutes.
Return chicken to pan, turning to coat evenly with sauce.
Heat thoroughly before serving.
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Cut spareribs into serving-size portions.
Place large plastic bag in large bowl.
In bag, combine remaining ingredients; mix well.
Add ribs, close bag tightly.
Refrigerate 6 hours or overnight; turn bag several times to distribute marinade.
Drain ribs, reserving marinade.
Place ribs in shallow roasting pan; cover with foil and bake in a 350 degree F.
oven for 1 1/2 hours.
Uncover and brush ribs with the reserved marinade.
Discard leftover marinade.
Bake, uncovered, for 30 minutes or till done.
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Fill a 1-gallon pot half full with water and bring to a boil over high heat.
Add corn and boil for 7 minutes or until kernels are tender.
Drain corn.
In a small bowl, combine melted margarine and garlic salt.
Using a pastry brush, coat corn with margarine mixture.
Place in serving dish and lay 1/2 slice of cheese over each ear of corn.
Allow to stand for 5 minutes before serving so that cheese melts
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Combine parsley, olive oil, garlic, salt and pepper in a large mixing bowl.
Add chicken pieces, turning to coat evenly.
Cover and refrigerate for 1 hour.
Meanwhile heat oven to 375°F.
Combine dry bread crumbs and Parmesan cheese in a pie plate.
Roll each chicken piece in the mixture, shaking off any excess.
Arrange in a single layer in a 13x9x2-inch baking pan.
Bake for 1 hour or until chicken is thoroughly cooked.
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Preheat oven to 350°F.
Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray; set aside.
Poach chicken in water to cover in a deep saucepan; cook until chicken is no longer pink, drain, cool and dice.
Combine chicken in prepared baking dish with tomatoes, cream of mushroom soup, cheddar cheese soup, jalapeno, and onion.
Layer tortilla chips on top and sprinkle with cheddar cheese.
Bake for 25-30 minutes.
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Line baking sheets or trays with waxed paper.
Micorwave morsels in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth.
Stir in peanut butter until well-blended.
Add chow mein noodles and marshmallows; toss until coated.
Drop by rounded tablespoon onto prepared baking sheets.
Refrigerate until ready to serve.
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Preheat oven to 350° F.
Microwave morsels and butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth.
Stir in crumbs and nuts.
Reserve 2 cups crumb mixture; press remaining mixture into ungreased 15 x 10-inch jelly-roll pan.
Bake for 12 minutes.
Beat cream cheese and sugar in large mixer bowl until creamy.
Add eggs one at a time, beating well after each addition.
Beat in flour and lemon juice.
Pour over crust; sprinkle with reserved crumb mixture.
Bake for 20 to 25 minutes or until set.
Cool in pan on wire rack.
Cut into bars or diamonds; refrigerate.
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Preheat oven to 325° F.
Break dough along pre-scored lines.
Place dough about 3 inches apart on ungreased baking sheets
Bake for 18 to 20 minutes or until centers are set.
Cool on baking sheets for 3 minutes; remove to wire racks to cool completely.
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Home recipes Pagina 1040
