Soften cream cheese in large bowl with mixer. Add feta, lemon juice, and white pepper. Slowly add olive oil until all og the oil is absorbed. Mix in ...

Boil the chicken until completely done, let cool, remove from bone, and shred or dice into bite sized pieces. Warm the tortillas (just to make ...

Cook broth and vegetables on medium-high in large pot 15-20 minutes; reduce heat. In separate pot, melt butter. Add flour. Cook until bubbly on ...

Mixture sets up quick. Mix in bowl and refrigerate. Two hours before making, sprinkle cinnamon on wax paper. Roll out mixture with rolling pin and ...

Bring a large pot of salted water to a boil. Add the tortellini, stir and boil until tender and doubled in size, about 15 minutes. Drain and rinse ...

2 ea Carrot 1 ea Parsley root 2 ea Celery stalks 2 ea Onions, sliced 4 c Salted water 1 lb Mushrooms, sliced ...

No Ingredients Library of Congress Cataloging-In-Publication Data Steele, Louise, 1945- The book of hot spicy foods. Includes index. ...

2 Pheasants, halved 1 cn 11 oz. mandarin oranges 1 tb Cornstarch 2 ts Grated lemon peel 1 tb Lemon juice Dust ...

2 c Butter 2 c Sugar 6 tb Water 10 oz Slivered almonds 12 oz Semi-sweet chocolate chips 1 c Walnuts; chopped ...

2 Avocados 1 Clove garlic -- quartered 2 tb Fresh chives -- chopped 1 tb Fresh cilantro -- chopped 1/2 tb Fresh ...