Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
1 pound large shrimp, peeled and deveined1/3 cup cornstarch1 teaspoon salt3/4 teaspoon cayenne pepper2 cups flaked sweetened coconut3 egg whites, beaten until foamy
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Microwave broccoli, carrots and peppers as directed on box. 3 of 4 Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese. 4 of 4 Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning.
1 Remove fat from beef. Cut beef into 1-inch pieces.
2 Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
3 Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
4 Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.
1 beef bone-in sirloin or round steak, 3/4 pound, 1 inch thick2 garlic cloves, finely chopped1/4 cup balsamic vinegar1/4 cup water1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves2 tablespoons olive or vegetable oil1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves1 teaspoon sugar
FOR MARINADE, COMBINE HELLMANN'S® OR BEST FOODS® REAL MAYONNAISE, SEASONING AND SOY SAUCE. POUR MARINADE OVER CHICKEN IN LARGE, SHALLOW NONALUMINUM BAKING DISH OR PLASTIC BAG. COVER, OR CLOSE BAG, AND MARINATE IN REFRIGERATOR, TURNING OCCASIONALLY, 30 MINUTES.
REMOVE CHICKEN FROM MARINADE, DISCARDING MARINADE. GRILL OR BROIL CHICKEN 12 MINUTES OR UNTIL CHICKEN IS THOROUGHLY COOKED, TURNING ONCE.
2. Heat the oil in a saucepan and brown the bacon. Remove the bacon from the pan and put to one side.
3. Place the chicken thighs into the pan and brown all over. Remove from the pan.
4. Soften the onion in the pan, and when it begins to turn translucent, return the bacon and chicken to the pan with the garlic, pepper, chicken stock, passata, red wine, paprika, caraway seeds and the seasoning. Bring the whole lot to the boil.
5. When it has come to the boil, transfer the entire contents into a casserole dish with a lid, and cook in the oven for 50 minutes. Remove the lid for the last 20 minutes of cooking, to give it a nice brown colouring.
Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
Stir garlic into sausage mixture; cook and stir for 30 seconds.
Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.
1 1/2 teaspoons butter1 teaspoon olive oil4 links chicken and apple sausage1 onion, sliced1 pinch salt and freshly ground black pepper to taste3 cloves garlic, crushed3 cups apple cider or apple juice1 pound small Yukon Gold potatoes, scrubbed but not peeled1 1/2 pounds finely shredded green cabbagesalt and freshly ground black pepper to taste2 tablespoons Dijon mustard, for garnish2 tablespoons chopped fresh parsley, for garnish
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
1/4 cup all-purpose flour1/2 teaspoon garlic salt1/4 teaspoon ground black pepper1/2 teaspoon dried oregano4 boneless, skinless chicken breast halves1 tablespoon olive oil1 tablespoon butter1 cup sliced fresh mushrooms1/2 cup Marsala wine
Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
Secure the cover onto the slow cooker and cook on Low for 8 hours.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
1 (8 ounce) package cream cheese1 cup salsa2 cups chopped cooked chicken breast meat1 (15.5 ounce) can pinto beans, drained6 (6 inch) flour tortillas2 cups shredded Colby-Jack cheese