Source: Tyler Florence (from RecipeThing user matthazinski)

Ingredients:

• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• Salt and freshly ground black pepper
• Olive oil
• 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
• Leaves from 1/2 bunch fresh cilantro, chopped
• Teriyaki sauce

Directions:

1. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

2. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Source: Tyler Florence (from RecipeThing user matthazinski)

Ingredients:

• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• Salt and freshly ground black pepper
• Olive oil
• 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
• Leaves from 1/2 bunch fresh cilantro, chopped
• Teriyaki sauce

Directions:

1. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

2. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Source: Barb (from RecipeThing user jazzsyx)

Ingredients:

• 1 cup soy sauce
• 1/4 cup water
• 3/4 cup sugar
• 1 bunch green onions, chopped green included
• 3 lbs chicken wings

Directions:

1. Heat first 4 ingredients in an electric frying pan.

2. Stir until sugar melts.

3. Add wings.

4. Cook 20 minutes covered.

5. Uncover and cook 1 1/2 hours stirring often.

6. Sauce should just bubble while cooking.

147 calories per cup, 1 g fat (1 g saturated), 56 mg sodium, 4 mg cholesterol

Source: Parenting Magazine (from RecipeThing user kintyre) (from RecipeThing user nvt)

Ingredients:

• 1 cup ice
• 1 cup low-fat vanilla yogurt
• 1 ripe banana, cut into chunks
• 1 cup frozen strawberries
• 1/2 cup pomegranate or cranberry juice
• Dash of vanilla

Directions:

1. Place ice in blender; whirl to crush.

2. Add remaining ingredients, and blend until smooth, about 30 seconds.

3. Serve immediately.

Source: More Than Just Noodles (from RecipeThing user mhuff)

Ingredients:

• 3 lemons (2 Tblspn. grated peel, 3 Tblspn. juice)
• 3 c. flour
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 2 c. sugar
• 1 c. butter
• 4 large eggs
• 1 tsp. vanilla
• 1 c. buttermilk

Directions:

1. Preheat oven to 325 degrees. Grease & flour bundt pan.

2. Grate 2 Tbsp. lemon peel and squeeze 3 Tbsp. juice.

3. Mix flour, salt, and baking soda.

4. In bowl, with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.

5. On low, beat in eggs, one at a time, and vanilla.

6. Beat in flour mixture, alternating with buttermilk.

7. Fold in lemon peel and juice.

8. Spoon into prepared bundt pan.

9. Bake 60-70 minutes.

10. Cool in pan for 15 minutes, then invert onto rack.

11. In bowl, with mixer on low speed, blend 2 cups powdered sugar, 1/2 c. butter, and 4 ounces cream cheese. Beat in 2 Tbsp. fresh lemon juice and 1/2 tsp. vanilla. On high, beat until fluffy. Spread over cake.

Source: Loraine Edwards (from RecipeThing user Mojeaux) (from RecipeThing user BlueFinger)

Ingredients:

• 1 c. graham cracker crumbs
• 3 Tb. sugar
• 1 c. sugar
• 3 Tb. butter, melted
• 40 oz. cream cheese
• 3 Tb. flour
• 1 Tb. vanilla
• 3 eggs
• 1 c. sour cream
• 21 oz. cherry pie filling (optional)

Directions:

1. Mix crumbs, 3 Tb sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.

2. Beat cream cheese, 1 c sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream. Pour over crust.

3. Bake at 350 for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling.

Source: http://www.marthastewart.com/page.jhtml?type=content&id=recipe2879 (from RecipeThing user tanyamr) (from RecipeThing user Barracuda62)

Ingredients:

• 20 to 25 chicken wings
• 1/4 cup hoisin sauce
• 1 1/2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon rice-wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon light-brown sugar
• 1 teaspoon chopped garlic
• 1 teaspoon chopped fresh ginger
• 1/4 teaspoon Asian chile paste
• Coarse salt and freshly ground pepper
• Vegetable-oil cooking spray

Directions:

1.    Prepare the wings by cutting through the joint to make two pieces. Snip off the tips. Put the wings in a shallow glass or ceramic dish.

2.    Combine hoisin sauce, soy sauce, ketchup, vinegar, lime juice, sugar, garlic, ginger, and chile paste in a small bowl, and whisk well. Brush liberally on the chicken wings, turning them to coat both sides. Season with salt and pepper to taste. Cover, and refrigerate for at least 1 hour or overnight.

3.    Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot.

4.    Grill the wings, turning with tongs 3 to 4 times and brushing with any remaining glaze during the first 10 minutes of grilling or until cooked through, 15 to 25 minutes. Serve immediately.

Source: Bisquick Cookbook (from RecipeThing user kintyre)

Ingredients:

• 1 cup mashed ripe bananas (2 medium)
• 2 teaspoons lemon juice
• 1/2 cup Original Bisquick
• 1/4 cup sugar
• 1 tablespoon margarine or butter, softened
• 1/2 teaspoon vanilla
• 2 eggs
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup frozen (thawed) whipped topping
• 1/4 cup coarsely chopped walnuts, if desired
• Caramel topping, warmed, if desired

Directions:

1. Heat oven to 350 degrees.

2. Grease pie plate, 9 by 1 1/4 inches.

3. Mix bananas and lemon juice; set aside.

4. Stir remaining ingredients except whipped topping and walnuts in medium bowl until blended.

5. Add banana mixture; stir until blended.

6. Pour into pie plate,

7. Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean; cool.

8. Cover and refrigerate about 2 hours or until chilled.

9. Spread with whipped topping; sprinkle with walnuts.

10. Drizzle with caramel topping.

11. Store covered in refrigerator.

Source: What’s For Dinner website (from RecipeThing user erkeller)

Ingredients:

• 1 tablespoon olive oil
• 1-1 1/4 lbs. boneless chicken breast, cut into small pieces
• 3 cloves garlic, chopped
• 3 cups chicken broth
• 1/2 cup teriyaki sauce
• 1 lb. package Birds Eye sugar snap stir-fry
• 1/2 lb. Vermicelli pasta, broken in pieces

Directions:

1. Sauté chicken in olive oil for 3-4 minutes.

2. Add garlic and sauté for another 2 minutes.

3. Add chicken broth, teriyaki sauce, and ginger;bring to a light boil.

4. Add pasta and cook while stirring for about 6minutes on medium-high heat.

5. Add package of vegetables and stir well to blend.

6. Cover and continue cooking for 5-6 minutes, stirring occasionally.

Source: Williams-Sonoma (from RecipeThing user kintyre)

Ingredients:

• 2 eggs
• 2 cups all-purpose flour, sifted
• 1/3 cup plus 2 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnmon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 2 cups plus 2 tablespoons buttermilk
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandoline

Directions:

1. In a bowl, using an electric mixer, beat eggs on medium speed until frothy.

2. Add flour, 1/3 cup sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter, and vanilla.

3. Stir just until smooth.

4. Stir in grated apple.

5. Heat a griddle over medium high heat.

6. Lightly spray with nonstick cooking spray.

7. For each pancake, sprinkle 1/2 teaspoon sugar on 1 apple slice; place on griddle. Using batter dispenser, dispense about 1/3 cup batter on top of apple slice.

8. Cook until bubbles form on top, about 2 minutes.

9. Flip pancakes; cook about 2 minutes more.

Delicious on their own, these scrambled eggs can also be spooned over toasted country-style bread and topped with grilled tomatoes and grated Parmigiano-Reggiano cheese. Or spread soft goat cheese on slices of toast, top with the eggs and garnish with chopped green onions

Source: Williams-Sonoma (from RecipeThing user kintyre)

Ingredients:

• 8 eggs
• 3 tablespoons heavy cream
• Salt and freshly ground pepper, to taste
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

Directions:

1. In a bowl, combine eggs, cream, salt, and pepper.

2. Beat with a whisk or fork until well blended.

3. In a fry pan over low to medium-low heat, melt 2 tablespoons butter.

4. Add eggs; using a flexible spatula, stir continuously, reaching bottom and edges of pan, until eggs begin to thicken and break into curds.

5. Keep stirring until eggs are creamy and done to your liking, 10 to 15 minutes total.

6. Cut remaining 2 tablespoon butter into small cubes and add to eggs.

7. Stir briefly until butter melts and is fully incorporated.

8. Serve immediately

The gal that posted the recipe said these bars were “much requested” and that “people die over them” so I had to give em a whirl. The recipe was super easy, the crust came together in a snap using my food processor and the filling was even more simplistic (I love simple)! I snuck a taste of the filling before I poured it onto the crust and for a moment, I felt compelled to lick the bowl. Seriously, these bars are amazing, if you like pecans, make this recipe!

Source: http://mybakingaddiction.blogspot.com/2008/11/pecan-bars.html (from RecipeThing user BlueFinger)

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 2/3 cup butter
• 3 eggs
• 1 cup light corn syrup
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 cups whole pecans, toasted & tossed with 1 tbsp butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 pan with foil, grease.

2. In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

3. Bake for 20 minutes in the preheated oven.

4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 cup total brown & white sugars, 2 tablespoons melted butter, and vanilla until smooth. Stir in the pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

6. *Note- After these cooled on a rack for about 3 hours, I put them in the freezer for 30 minutes. This made the cutting process super easy.

Source: Kathy Smedley (from RecipeThing user mhuff)

Ingredients:

• 2/3 c. salsa
• 1 tsp. cumin
• 1/2 tsp. oregano
• 1 1/2 c. chicken, cooked and diced
• 1 c. cheese, shredded
• 2 green onions, chopped
• 6 flour tortillas
• 2 Tbsp. margarine, melted

Directions:

1. Mix salsa, cumin, oregano, cheese, and onions.

2. Place 1/2 c. mixture on each tortilla. Fold and seal, seam-side down. Place on baking sheet. Brush with margarine.

3. Bake at 400 for 20-25 minutes. Serve with sour cream.

Source: Campbell’s (from RecipeThing user Faire Raven)

Ingredients:

• 1/2 pkg. linguine (8 oz.)*
• 1 cup fresh OR frozen broccoli flowerets
• 2 tbsp. butter
• 1 lb. boneless chicken breasts, cubed
• 1 can (10 3/4 oz.) Campbell's® Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. pepper

Directions:

1. COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.

2. HEAT butter in skillet. Add chicken and cook until browned, stirring often.

3. ADD soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Source: http://www.elise.com/recipes/archives/000055enchiladas.php (from RecipeThing user Faire Raven)

Ingredients:

• Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
• 12 corn tortillas
• 1 medium onion, chopped
• 1 clove of garlic, minced
• 1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
• 3 Tbsp of tomato paste
• 1 cup water
• 1 cup of canned crushed tomatoes (preferably fire roasted)
• Olive oil
• 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
• A handful of cilantro
• 1 cup of sour cream
• Half a head of iceberg lettuce

Directions:

1. Preheat oven to 350 degrees F.

2. In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

3. Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

4. Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

5. Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Source: Hunt’s tomato can (from RecipeThing user kintyre)

Ingredients:

• 4 fully cooked frozen breaded chicken breasts
• 2 cans (14.5 ounces) Hunt's diced tomatoes with basil, garlic, and oregano
• 4 slices (3/4 ounce each) mozzarella cheese
• 4 cups hot cooked pasta
• Shredded Parmesan cheese

Directions:

1. Bake chicken breasts on baking sheet in preheated 375 degree oven for 10 minutes; remove from oven.

2. Top each breast with 1/3 cup of tomatoes; cover with 1 slice of cheese.

3. Bake 20 minutes or until bubbling and cheese is melted.

4. Toss pasta with remaining tomatoes.

5. Serve chicken over pasta; sprinkle with Parmesan cheese.

Source: Sheila Howe (from RecipeThing user kintyre) (from RecipeThing user teacherrap)

Ingredients:

• 2-3 cups chicken cooked and diced
• Bag of frozen Broccoli (10 ounces)
• 1 can cream of chicken soup
• 1 cups shredded cheddar cheese
• 1/2 package hash browns
• 1/2 cup milk

Directions:

1. Mix all ingredients, place in 9 × 13 pan.

2. Cover with aluminum foil and cook at 350 degrees for 1 hour.

Good simple recipe

Source: Allrecipes.com (from RecipeThing user kmolina) (from RecipeThing user Liz)

Ingredients:

• 1/2 lb Italian sausage
• 4 cans tomato sauce (6.5 oz ea)
• 1 can diced tomatoes (14.5 oz)
• 2 bay leaves
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• salt and pepper to taste
• 1 package spaghetti (8 oz)

Directions:

1. In a large skillet, brown sausage over medium heat

2. Drain and set aside

3. In a large saucepan over medium heat, combine tomato sauce, diced tomato, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage. Mix well.

4. Simmer over medium low heat for at least one hour.

5. Bring a large pot of lightly salted water to a boil

6. Add pasta and cook for 8-10 minutes or until al dente, drain.

7. Mix hot sauce with pasta, serve.

Source: RecipeThing user sisina

Ingredients:

• 10 c. water
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• 1 c. RealLemon juice
• 2 c. sugar
• 6 oz. orange juice

Source: RecipeThing user aloogobi

Ingredients:

• 3 1/4 cups flour
• 1 1/2 cups sugar
• 2/3 cup lard or butter
• 2 eggs
• 2 1/2 tsp baking powder
• 2 Tbsp milk
• 1 tsp vanilla extract
• 1/2 tsp salt

Directions:

1. Add ingredients to large bowl, beat until well mixed.

2. Shape dough into a ball, refrigerate for at least an hour.

3. Roll out and cut, bake at 400 degrees for 8 minutes.