- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: TD.com Recipes and Recipe Book Thread
Posted on 12/9/12 at 8:43 pm to cajunangelle
Posted on 12/9/12 at 8:43 pm to cajunangelle
Coyote Macaroni - By Me
------------------------
2 cups of elbow macaroni
12 oz. Velveeta(any flavor)
1 can WOLF Chili(doesn't matter if beans or not)
1/3 cup milk
1 tsp vegetable oil
1/2 tsp ground cayenne pepper
1/2 tsp paparika
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Cook the macaroni as shown on the package. Drain, then stir in the velveeta and milk. Put it back on the stove, then stir in the can of chili and rest of the ingredients. Heat until all the velveeta is melted.
------------------------
2 cups of elbow macaroni
12 oz. Velveeta(any flavor)
1 can WOLF Chili(doesn't matter if beans or not)
1/3 cup milk
1 tsp vegetable oil
1/2 tsp ground cayenne pepper
1/2 tsp paparika
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Cook the macaroni as shown on the package. Drain, then stir in the velveeta and milk. Put it back on the stove, then stir in the can of chili and rest of the ingredients. Heat until all the velveeta is melted.
1
Posted on 12/12/12 at 11:50 am to accnodefense
Martini Chicken - Mom's recipe
--------------------------------
4 Boneless Skinless chicken breasts
Flour for dredging
Salt & Pepper
1/4 Stick Butter/Margine
1/2 C Dry Vermouth
1/2 Lemon
Parsley
-Pound chicken breasts with a mallet to tenderize & thin.
-Dredge both sides in flour.
-Brown chicken in a skillet with 1/4 stick both margarine & butter. Season with salt & pepper.
-Cook on medium low heat until thoroughly cooked through
- approximately 30mins.
-Remove chicken from pan; keep warm.
-Turn oven on high.
-Add 1/2 cup dry vermouth (white), juice from 1/2 lemon and parsley toskillet.
-Stir drippings; pour over chicken.
--------------------------------
4 Boneless Skinless chicken breasts
Flour for dredging
Salt & Pepper
1/4 Stick Butter/Margine
1/2 C Dry Vermouth
1/2 Lemon
Parsley
-Pound chicken breasts with a mallet to tenderize & thin.
-Dredge both sides in flour.
-Brown chicken in a skillet with 1/4 stick both margarine & butter. Season with salt & pepper.
-Cook on medium low heat until thoroughly cooked through
- approximately 30mins.
-Remove chicken from pan; keep warm.
-Turn oven on high.
-Add 1/2 cup dry vermouth (white), juice from 1/2 lemon and parsley toskillet.
-Stir drippings; pour over chicken.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News