Fresh Crock Pot Roas

Ingredient

1 (4 to 5 pounds) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dry Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions

1. FRESH Place beef roast in a crock pot.

2. FRESH Mix dry mixture together in a bowl and sprinkle the roast.

3. FRESH Pour water around the roast.

4. FRESH Cook on low 7-9 hours.

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Tomato Basil Chicken

Fresh Tomato Basil Chicken
Ingredients
Fresh 8 oz uncooked fettuccine or of wholewheat
Fresh  2 teaspoons olive or vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
Fresh  3 medium tomatoes, chopped (2 1/2 cups)
2 cups cubed cooked chicken or turkey breast
3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon to Red Pepper sauce

Directions
step1
Cook and drain fettuccine as directed on package. Cover to keep warm.
Step2
Firm Firm Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine, pressure reducing heat to medium.
step3
Case, cook about 5 minutes, stirring service Frequently, until mixture is hot and tomatoes are soft. Plating over fettuccine.

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Tandoori Chicken

Fresh Tandoori Chicken

Ingredients
Fresh 8 boneless skinless chicken breasts (about 2 1/2 lb)
1/2 teaspoon water
1/4 teaspoon ground mustard
1 cup Yoplait ® Fat Free plain yogurt (from 2-lb container)
1/4 cup lemon juice
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1/2 teaspoon ground cardamom
1/2 teaspoon each of red and yellow food color, if desired
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 finely chopped clove, both

Directions
step1
Fresh Place chicken in glass or plastic bowl. In small bowl, mix water and mustard, stir in remaining ingredients. Pour over chicken and turn to coat well with the marinade.
Step2
Cover, refrigerate at least 12 hours but no longer than 24 hours.
step3
Heat oven to 375 ° f. Remove chicken from marinade, place chicken in ungreased 13x9-inch (3-quart) glass baking dish.
Step4
Bake uncovered about 45 minutes or until juice of Fresh chicken is clear when center of thickest part is cut (170 ° F). Garnish with lemon slices, if desired.

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Fresh Pumpkin Pie

Fill a Fresh sweet tart pastry lightly seasoned squash the case with to make a traditional American treat

method

1 Place a pumpkin in large saucepan , cover with water and bring to a boil . Cover with a lid , let it simmer waterfall for 10 minutes until or until tender . Drain the pumpkin , let waterfall to cool.

2 Heat the oven to 180C/160C fan / gas 4 Roll out the dough on a lightly floured surface and use it to line a loose bottom 22cm tart tin . Chill for 15 minutes . Line pastry with baking paper and then baking beans, bake for 15 minutes. Remove the beans and paper and cook for a further 10 minutes until the base is golden and pale biscuity . Remove from oven and let the waterfall to cool a little .
3 Increase the oven to 220C/200C fan / gas 7 Slide the cooled pumpkin through a sieve into a bowl large . In a separate bowl combine , salt, sugar , nutmeg and half '. Mix the beaten eggs , melted butter and milk , then add the pumpkin puree and stir it together. Pie shell and pour the boil for 10 minutes reduced the hue is so 180C/160C fan / gas 4 Continue to bake for 35-45 minutes until the filling has just set.
4 Let the waterfall to cool , then remove the tart from the tin . Mix ' with the remaining icing sugar and dust over the pie . Serve chilled .
.

ingredients
750g/1lb Fresh butternut squash or 10 oz pumpkin, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
wheat flour, for dusting
140g caster sugar
½ the commercial salt
½ commercial fresh nutmeg , Fresh grated
1 Commercial '
2 eggs , beaten
25 g butter , melted
175ml milk
1 ESO icing sugar

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Fresh Recipe for food cupcakes

Fresh Food Cupcakes

INGREDIENTS
1 1/3 cups all-purpose flour
1 cup sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 1/2 tablespoons cup canola or sunflower oil
1 tablespoon vinegar
1 tablespoon vanilla
1 cup of hot coffee.

ROUTE KITCHEN
1 Preheat the oven to 350 ° C and line a cupcake pan with cupcake liners.

Put the flour, sugar, cocoa powder, baking soda and salt in a large bowl and mix with a whisk. 3 a bowl of oil, vinegar, and vanilla.

Slowly pour this mixture into a mixing bowl while whisking, then continue beating, slowly pour the hot coffee as you.

At this point, there will be some bumps, it will happen, so do not think you screwed up. There are two things you can do:

You can try to expel them, or you can clean them with your hands and your fingers.

This second way can be a bit messy, but it beats standing in endless garde and knocking.

With an ice cream scoop, fill the cupcake pan cups about ¾ full and bake for about 15 minutes.

Are you looking for a dime-sized soft, shiny spot in the middle of the cupca

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Fresh Salad With Buttermilk Ranch Dressin0g

Buy three of your five a day of this chicken salad and bacon, which is full of protein and vitamins and can be adapted to use the leftover Turkey

Method

In a small bowl, whisk the dressing with salt ingredients. Arrange the ingredients in the salad separately on 2 plates or a dish and serve with the dressing on the side.

Ingredients

2 Fresh Baby Gem, separate leaves lettuce

1 Fresh avocado, pitted and cut into slices

2 Fresh Italian chopped tomatoes

3 Fresh slices cooked crispy bacon

140g / 5oz cooked breast of Turkey or chicken, cut into small pieces

2 Eggs, cut into pieces

For the dressing

75ml buttermilk Fresh

2 tbsp light mayonnaise Fresh

15 ml white wine vinegar Fresh

1 Tbsp chopped dill Fresh

½ crushed garlic clove Fresh

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Fresh chilli chicken or spicy Desi Style

Fresh chilli chicken

INGREDIENTS
Fresh Shoots 3 1 / 2 pounds boneless chicken ( cut into 1 1/2 inch square pieces )
1 tablespoons of tandoori spice mixture
2 tablespoons lemon juice
3 jalapeno ( sliced ​​)
4 Fresh  leaves of curry leaves ( Kari Patten )
5 tablespoons of red food coloring
6 1/2 tablespoons red pepper puree
7 tablespoons olive oil (optional )

KITCHEN
In a pan , add the chicken and saute until its half cooked or dry water .

Then add 2 tablespoons of tandoori spice mixture and 4 tablespoons of lemon juice and cook on high heat until the chicken is done.

Now add the rest of tandoori masala , lemon juice , red food coloring and red pepper paste . Cook for 5 minutes over medium heat .

In the end , add the curry leaves Jalapeno ( Kari Patten ) and oil and cook over medium heat for 5 minutes .

The pole is Fresh made Chillie . Serve with rice , naan or parathas plain with chutney , salad and Ricardo

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