Brown hamburger.
Stir in water, onion, and spices. Simmer uncovered 10 minutes, stirring occasionally.
Serve in shells with lettuce, tomato, cheese, and taco sauce.
Pound chicken breasts to flatten them slightly.
Season with salt and pepper and dust with flour.
Heat butter and oil together in a large skillet. Quickly dip each chicken breast into the beaten egg before placing them in the skillet. Cook for 2-3 minutes on each side.
Beat together the cream cheese, sour cream, green onion, dill, and salt, until fluffy.
Cover and chill for 1 to 24 hours.
If the dip is too thick after chilling, stir in 1-2 T milk.
Serve with vegetables, crackers, or chips.
Beat together all the ingredients except the flour until smooth. Then add the flour. Fill greased muffin tins two-thirds full. Sprinkle the tops of the muffins with brown sugar.
Bake at 375 degrees for 15 minutes.
Boil potatoes for 20 minutes.
Drain, mash, and gradually stir in the other ingredients until light and fluffy.
Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.
Preheat oven to 350°F and grease a loaf pan, setting aside.
In a medium sized bowl, mix the rhubarb with 1/2 cup of the sugar, coating evenly. Set aside.
In another medium sized bowl,mix together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream the butter and remaining 1/2 cup sugar together. Beat in the eggs, then mashed bananas, sour cream and vanilla. Stir in the dry ingredients until fully mixed together, then fold in the rhubarb.
Pour into loaf pan and bake for 1 hour 10 minutes, or until when inserting a toothpick it comes out clean.
For the glaze, in a medium sized bowl, whisk together the icing sugar, milk and cardamom.
Allow bread to cool for at least 20 minutes prior to pouring glaze over top. Slice and serve.
Source: https://www.zestandsimmer.com/rhubarb-banana-bread-cardamom-glaze/
In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy.
Gradually beat in powdered sugar to reach spreading consistency.
This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in refrigerator. Source: https://www.bhg.com/recipe/cream-cheese-frosting/
Melt butter. Cook carrots in butter and chicken stock until just browned.
Add chives. Drizzle with maple syrup.
Melt butter and slowly blend in flour.
Add evaporated milk and chicken stock. Season to taste.
Add chicken, mushrooms, and green pepper.
Serve over rice or puffed pastry.