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Ingredients

1/4 c

graham cracker crumbs

16 oz

cottage cheese, small curd

16 oz

cream cheese, softened (2- 8 oz pkgs)

1 1/2 c

sugar

4

eggs, slightly beaten

1/3 c

argo cornstarch

2 Tbsp

lemon juice

1 tsp

vanilla extract

1/2 c

butter, melted

16 oz

sour cream

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Chicken Parmesan

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Ingredients

1/4 c

graham cracker crumbs

16 oz

cottage cheese, small curd

16 oz

cream cheese, softened (2- 8 oz pkgs)

1 1/2 c

sugar

4

eggs, slightly beaten

1/3 c

argo cornstarch

2 Tbsp

lemon juice

1 tsp

vanilla extract

1/2 c

butter, melted

16 oz

sour cream

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I make these Mega Ice Cream Sundaes with my family and they are AMAZING!!

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because me and my family would make homemade pumpkin pie
for thanksgiving

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Guacamole is my go to snack, and very easy to make. It is also my weaknesses and something I don't think I can live without.

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alora bowen

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units
> 1 chocolate pie wafer crust
>1 layer
> 8 ounces of cream cheese
>3/4  cup powered sugar
> 8 ounces of cool whip
> 1 teaspoon vanilla extract
> layer 2
>1 (31/2 ounces) box chocolate pudding

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I make "Mega Ice Cream Sundaes" with my family a lot, and they are AMAZING!!Mega Ice Cream Sundae

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I picked tacos because my great grandmother and I used to make them all the time. We have several recipes for tacos.

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http://allrecipes.com/recipe/9832/no-bake-cookies-i/ I like these because this is one of the first recipes I learned to make with my grandma. Plus they are really good!

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I chose cookies because they're easy to make and taste good. Another reason I chose cookies is because they don't require a ton of directions to make.

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Alfredo is my go to and easy food to make. It is one of my main craves and weaknesses

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This is the easiest, creamiest chicken alfredo you will ever make.

2 tbsp. extra-virgin olive oil

2 boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

1 1/2 c. whole milk

1 1/2 c. chicken stock

2 cloves garlic, minced

8 oz. fetuccini

1/2 c. heavy cream

1 c. freshly grated Parmesan

Chopped fresh parsley, for garnish

1. In a skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to rest, then slice.

2. To the pan, add milk, chicken stock and garlic. Season with salt and pepper and bring to a simmer. Add pasta, stirring frequently for about 3 minutes. Let cook about 8 minutes more, or to your desired doneness.

3. Add cream and Parmesan and stir until combined. Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.

4. Remove pan from heat and stir in sliced chicken. Serve immediately with parsley.

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This is the easiest, creamiest chicken alfredo you will ever make. 2 tbsp. extra-virgin olive oil 2 boneless skinless chicken breasts kosher salt Freshly ground black pepper 1 1/2 c. whole milk 1 1/2 c. chicken stock 2 cloves garlic, minced 8 oz. fetuccini 1/2 c. heavy cream 1 c.

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Meatloaf is one of my favorite comfort foods. This was a common dish I grew up eating with my family.

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Prep 10 min

Total 1 hr 20 min

Servings 6

Classic meatloaf made delicious using Progresso™ bread crumbs -- a scrumptious dinner. ...MORE+LESS-

Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.

Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Expert Tips

Use Progresso™ Italian style bread crumbs in place of the Progresso™ plain bread crumbs, and omit the Italian seasoning.

Prepare and shape the loaf in advance; cover and refrigerate up to 5 hours. Bake just before serving.

Cover and refrigerate leftover meatloaf slices. To reheat, microwave each slice on microwavable plate uncovered on Medium-High (70%) 1 1/2 to 2 minutes.

Nutrition Facts

Serving Size: 1 Serving

Calories

270

Calories from Fat

100

% Daily Value

Total Fat

12g

18%

Saturated Fat

4 1/2g

22%

Trans Fat

0g

Cholesterol

110mg

37%

Sodium

470mg

20%

Potassium

290mg

8%

Total Carbohydrate

23g

8%

Dietary Fiber

1g

4%

Sugars

9g

Protein

19g

Vitamin A

6%

6%

Vitamin C

0%

0%

Calcium

8%

8%

Iron

15%

15%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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Prep 10 min Total 1 hr 20 min Servings 6 Classic meatloaf made delicious using Progresso™ bread crumbs -- a scrumptious dinner. ...MORE+ LESS- Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes. Remove from oven.

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https://youtu.be/w8QjQL-LWGE
I like lasagna.

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http://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-chip-cookies-recipe4-2011856 They remind me of Christmas. We make them every year with my mom and grandma.

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Raj can do more than just answer the phone...............

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Amanda Fetters

"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."

Original recipe yields 4 servings (4 to 6 servings)

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Prep

Cook

Ready In

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Read all reviews

My review

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Amanda Fetters "This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice." Original recipe yields 4 servings (4 to 6 servings) 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet.

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Its what I eat every time we go out to eat. I just really like the taste of the sauce.

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Original recipe yields 4 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Prep

Cook

Ready In

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Reviews
Read all reviews

My review

Great orange flavor - tastes similar to restaurant Crispy Orange Chicken. The following changes should improve texture... After frying chicken keep warm on baking sheet in oven. Reduce cornstarc...

I made this yesterday but, althoough I adjusted the cornstarch amount, we didn't care that much for the sauce. The marinated chicken was very good but all in all, too much work for the so-so res...

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Original recipe yields 4 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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I liked this dish because enchiladas are my favorite Mexican food! I like authentic enchiladas but making home made ones are good too. The red sauce is so good!

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Get Simple Perfect Enchiladas Recipe from Food Network

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It is really good. I eat it everyday.