Heat oil in a frying pan, stir in the potatoes and chicken stock; Increase heat to high and cook, stirring, until the stock starts bubbling; Reduce heat to low, cover the pan with a lid and simmer gently, stirring every few minutes, for some 20 minutes or so until the stock has evaporated leaving the potatoes with a messy, sticky coating; Remove the lid, sprinkle generously with pepper and the herb mix; Increase heat to moderate and continue cooking, initially stirring continually, then occasionally, for a further 15 minutes or so or until the potatoes are golden, crispy and soft inside

I followed the recipe exact except I took everyones advice and did one whole egg. I think it was too much egg. It was very wet, and hard to form into a patty. I was worried it would fall apart on the grill and fall into it. I formed patties the best I could and put them inbetween wax paper. I put them in the freezer for a couple hours so I had a better chance they wouldn' t fall apart. This worked.

I wouldn' t say this was the best burgers ever. It was good, but different. I thought it was sweet, but had a good burger texture. I would much rather prefer a swiss and mushroom burger or a bacon cheddar burger over this. It was worth trying, but I wouldn' t be adding it to my family dinner routine.

It was good don' t get me wrong, just not my style.

Oct 11, 2005 I& # 39; m learning that cooking is not an exact science. . . Oh sure, you can& # 39; t really deviate on things like baking soda and stuff like that, but most recipes are pretty forgiving of some tweaking here and there. I was so sure I had everything I needed to make this for dinner, only to come home and find I had no mushroom soup OR sour cream.

I used cream of broccoli and skipped the sour cream. I topped with the buttery crackers as indicated in the recipe ( I used Ritz) , but added a sprinkle of some grated italian cheese I had leftover in the fridge. What can I say? It tasted great. I& # 39; m sure the sour cream would have made it better, but this worked out fine. I will try again with the ingredients specified, but it got me thinking - you could probably do a & quot; broccoli casserole& quot; , with frozen broccoli, condensed broccoli soup, and the other ingredients here. Maybe I& # 39; ll try that. . .

Home gardens, farmers' markets and grocery stores are bursting with fresh vegetables this time of year. You can find countless varieties of tomatoes, cucumbers, zucchini, summer squash, eggplant, peppers both hot and sweet, and much more.

All this produce makes now the best time of year for . These are two of our favorite summer dishes. Gazpacho has a wonderful sweet and cooling flavor. This cold blended soup also helps keep they house cool on those days your air conditioning is struggling to keep up.

I couldn' t help but add a little Southwestern flare to this version by adding some sweet tomatillos and smokey chipotle. I made this soup and a chunky pasta primavera with balsamic vinegar, white wine zucchini, squash, onion, garlic and whole wheat rotini for a the 3- Minute Grill on our local CBS affiliate, WCIA.

The morning anchors and crew there, as well as my co- workers who got the leftovers, all loved both of these. I' ve included links to the videos with the recipes below. The pasta is crunchy, creamy and savory and is just as good as a cold salad as it is a hot main- dish. Let' s eat! Get the recipes at .

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In a large saucepan over a medium- low heat, warm the oil. Add onion and saute for 3 to 5 minutes.

Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.

This recipe was wonderful, BUT!

I used 5 reg. size apples and it was way too many, 3 would be more appropriate, also I had to double to crisp topping as what the video called for was way not enough, at all.

The other thing I would add is to bake at 350 for an hour. . . . my topping was done but not the apples : / Still tasted amazing, and I love that not too much sugar was adding to the berry/ apple mixture, also like the suggestion of using Stevia or Xylitol in place of brown sugar. Will make again with the above modifications!

Good base recipe, but not spicy as- is. I had some trouble getting the spice up and used a lot of the suggestions here. Used more garlic, chilli, cumin, chicken broth instead of veggie, added celery, and it was coming along. Then I added a small can of rotel tomatos with green chilis, and it was at a really nice spice level for someone who likes more heat. Unfortunately it was too spicy for my 13 month old daughter at this point, as there was heat left on the tongue after swallowing. I would work on it again to find the sweet spot, perhaps half a can of the rotel.

Wonderful, light but filling meal. I added a bit more finely diced red onion than it called for, and also kept the nuts out of the mix until serving time. I added a pinch of cayene pepper when whisking up the dressing- - also a grind or two of fresh black pepper. I brought the leftovers for lunch today and mixed them with the shredded lettuce at my desk, tossed on the nuts and also a small handfull of dried cranberries.

Place sausage in a large, deep skillet.

Cook over medium- high heat until evenly brown.

Drain, and set aside. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x 11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture.

Cover, and refrigerate at least 8 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F ( 175 degrees C) .

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Heat a skillet over medium- low heat. Spread half the butter on one piece of French bread; place butter- side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes. Spread remaining butter on second piece of bread. Place bread butter- side up on top of melted chocolate.

Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

This candy recipe was first published in December 1936 in The Daily Oklahoman in Aunt Susan' s food column. My grandmother made it for my father when he was a boy, and it is still his favorite candy to this day. It is a favorite candy of most members of my family, in- laws included! No, it' s not caramel. The best way I can describe it is to call it caramel fudge, but then there is bound to be somebody who thinks it should be chocolaty too if I say ' fudge' .

I make very good fudge, and the year I included this with my fudge, NOBODY ate the regular fudge, and my my brother in law BEGGED me to make him some more Aunt Bill' s just for him! & # 10; Does anybody know an easier way to beat the sheen out of it? It kills my elbow, and I don' t have a heavy duty mixer. Is there a mixer heavy duty enough to do this?

I really need to get to the bank and tend to a couple of issues. . . & quot; or should I cook? & quot; I really need to go to the grocery. . . & quot; or should I cook? & quot; I need to take time for some other shopping that I really don' t want to do. . . & quot; or should I cook? & quot; I seriously doubt that & quot; Crazy. Cook& quot; needs to admit just what I' ve done all week! & nbsp; Today, I didn' t cook, but ate some l/ o' s. . . but alas, I still have accomplished NOTHING to speak of! & nbsp; I guess today fell under the category of & quot; play day, & quot; rather than & quot; cook day& quot; or & quot; errand day. . . & quot; or & quot; chore day! & quot; Amongst other things, yesterday I cooked a ( dry) & nbsp; cup of white beans, thinking of making homemade & quot; pork and beans, & quot; but then I found a recipe for canning them, so I really need to cook more beans, to justify pulling out the canner! & nbsp; What I already have in the frige may have to wait till Sunday, to become a staple that my pantry is currently absent of!

So, the weekend will consist of running a couple of errands, and also hitting the grocery ( uggh! ) & nbsp; I just did an expensive trip to the wherehouse store, but still need to stock up on other things. . . & nbsp; Hopefully, I' ll have time to can those darn beans! & nbsp; When the mood hits, and you wish to avoid those nasty chores, Be happy, be healthy, cook crazy!

2 ( 3. 5 ounce) packages instant vanilla pudding mix 1 ( 15. 25 ounce) can whole kernel corn Dairy, Eggs and Milk Meats, Fish and Seafood 2 boneless chicken breast halves, cooked 7- 1/ 4 pounds skinless, boneless chicken breast halves Pasta, Rice and Beans 9 ounces Arugula, raw 1 bulb Fennel, bulb, raw 20 cloves garlic, whole 2 ( 14.

5 ounce) cans chicken broth 1 ( 10. 75 ounce) can condensed cream of mushroom soup

Preheat the oven to 350 degrees F ( 175 degrees C) . Lightly grease an 11x 7 inch baking dish. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/ 8 cups sugar until smooth.

Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.

In a small bowl, stir together 1 1/ 2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish. Bake for 45 minutes in the preheated oven, or until golden brown.

Amazing! ! ! I live in UK but remember trying these when on holiday in America. Very very indulgent, my whole family loved them, even my husband who is usually pretty reserved with his comments about food couldn' t stop complimenting me. Fantastic. Next time I make them I' m going to try and make smaller cinnabons and make more of them as 12 that I made were simply enormous, my 7 year old could only manage half of one!

I love these. I used to make these all the time growing up - for every bake sale or fundraiser event.

They were called Skillet Cookies because you make them in a skillet.

Also, you leave the stove on Medium heat the entire time. This allows the sugar to dissolve completely and prevents you from over cooking or under cooking them. ( So you don' t have to worry about the 2 mins of boiling. ) The butter, milk, cocoa and sugar make a candy- like coating so that when you add the oats & amp; stuff, it hardens when it cools. We always put these in the refrigerator to harden. & # 10; & # 10; Using rolled oats makes them chewy - using quick oats makes them easier to eat ( less chewy, which is good for people with dentures : ) . & # 10; & # 10; I followed this version of the recipe except I reduced the sugar to 1 3/ 4 cups and it was still too sweet ( will try 1. 5 cups next time) . I upped the walnuts and coconut to 3/ 4 cup, but couldn' t taste them much.

My original recipe didn' t include nuts or coconut - now I see why. You can' t really taste them ( kind of a waste of ingredients) . I like mine more chocolaty so I increased the cocoa to 8 tablespoons = 1/ 2 cup. & # 10; & # 10; My original recipe called for 2 Tablespoons of peanut butter - that might have balanced the sugar a little bit so they didn' t seem so sweet. & # 10; & # 10; Either way - these are great!

I always get requests for them at family gatherings and parties.

New England style food- - vegetarian baked beans and brown bread. For Christmas, we need Kringla, and rosemary fudge. Valentine' s Day isn' t the same without cinnamon hearts, clove hearts, and peppermint hearts ( these are all cream cheese mints) . For Thanksgiving we use my great grandmother' s plum pudding recipe to make figgy pudding. Between Thanksgiving and Christmas, for each batch of cookies that are baked, 1/ 2 dozen go into the freezer. On Christmas, we assemble all the 1/ 2 dozens on a platter.

It' s a wonderful variety! The kids want 2 dozen of each kind of candy saved! New recipes! We' ve ( the family) all won at state fairs. We love to come up with new ideas, then experiment! When I was called to the hospital because of a family emergency, I forgot to turn off the stove while cooking chicken.

I returned home to a house that smelled awful!

That was just a little while before overnight guests arrived! Another time, when I was canning sweet pickles, I had 7 quarts of hot sticky pickles in glass jars come crashing to the floor. Talk about a mess!

I thought this recipe was good, not amazing but good. I didn' t have any problems with them being crumbly or dry.

I used my blender to crush up the cookies very fine, and my pampered chef chopper to chop up my sliverd almonds. ( I think getting these ingredients very fine is key) I added a shot of Grand Mariner ( didn' t have Contreau as suggested) and I used 6oz of white choc. ( the whole box- hey why not the more chocolate the better right I dipped them in colored decorators sugar ( green, pink & white) they were pretty & sparkley.

Everyone loved them. I wraped them up in celophane and tied them w/ a pretty bow and put them in a fun martini glass ( didnt ahve a margarita glass) and gave as gifts. they got rave reviews! !

In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. Spread the beans into the bottom of a 9x 13 inch serving tray that is about 1 1/ 2 inches deep.

Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly.

Sprinkle remaining shredded cheese.

Sprinkle black olives, tomatoes, and green onions on top. You can serve this dish immediately, or refrigerate it over night and serve cold.

I think it tastes better at room temperature.