From the October & November 2008 issue of Taste of Home magazine. This recipe was submitted to the magazine by Judy Komarinski of Greensburg, Pennslyvania.
This is a great, fairly quick meal, bursting with flavor. I just doubled the recipe for a family of four.
Prep time does not include overnight marination.
I found this in a binder while doing some purging. Not sure where it came from. I've made just a couple of changes (the addition of salt, and more garlic and oregano); the original just seemed a little bland for us.
I saw these on an episode of "Behind The Bash" on Food Network.
It's really just a different way of making the grilled cheese that we all know and love, but in miniature it is just SO cute. I served these at my daughter's first birthday party. You will need 4 mini loaf pans to bake the bread for these in, unless your grocery store sells miniature loaves of bread. :)
Cook time does not include the time it takes to thaw and bake the bread, since different brands and methods have different times.
I came up with these last Christmas when we had some leftover candies. They aren't the prettiest to look at when the chocolate and caramel melts (hence the name), but I keep getting requests from my husbands work to make some more.
I wanted to make a banana muffin, but something a little more tropical, so I came up with these. I think a little toasted coconut would be good either in the batter or sprinkled on top, but I did not use any since the rest of my family does not like coconut. These are, naturally, best fresh out of the oven.
One of the many many items that went into the making of my daughter's first birthday cake; this is a great medium for the decorations. It is edible, but you'll probably chip a tooth if you try.
You will also need 1 Tbs Gum-tex or 1 Tbs tragacanth gum for this recipe. These ingredients could not be recognized.
I was amazed at the amount of flavor in the recipe. That little bottle of salad dressing really packs a punch.
The original instructions didn't say anything about adding some oil to the pan before stir-frying your shrimp, but I stir-fried the shrimp in the same large pan I used to fry the wonton wrappers (after dumping out the oil).
Attention blueberry lovers! After watching a show on the Food Network about a Maine Blueberry Festival, I knew I had to have some of that blueberry ice cream. This recipe is the result of that search. I can't believe this stuff isn't sold in stores; it's that good. "Cook" time is machine time. Instructions do not include time needed in your conventional freezer.