217 dinner s Recipes

vegetable oil for frying, pillsbury refrigerated crescent dinner rolls, marshmallow creme, milk chocolate chips, melted, graham cracker crumbs

macaroni & cheese dinner mix (i use kraft), butter or 6 tbsp margarine, milk, cream of chicken soup (your preference) or 1 (10 3/4 oz) can cream of mushroom soup (your preference), tuna in water (drained ), shredded cheddar cheese, see note (or more )

sister schubert s dinner yeast rolls , prepared according to package directions, lean ground sirloin, vegetable oil, chopped onion, chopped green or red bell pepper, ketchup, tomato paste, brown sugar, vinegar, worcestershire sauce, dry mustard, salt or to taste, freshly ground black pepper, water

sister schubert s whole wheat dinner yeast rolls, olive oil, green bell pepper , cut into strips, chopped onion, italian herb seasoning, frozen meatballs , defrosted, shredded mozzarella cheese, favorite spaghetti sauce, chicken stock

prepared sister schubert s dinner yeast rolls, split, butter, divided, canadian bacon, eggs scrambled, fried or poached, salt and freshly ground black pepper, cheddar , monterey jack or favorite cheese

sister schubert s dinner yeast rolls, olive oil, garlic, minced, italian herb blend, chopped parsley, salt, freshly ground black pepper, grated parmesan cheese

macaroni & cheese dinner mix, your favorite, frozen vegetables, your favorite, shredded cheddar cheese, milk (in the amounts specified on box), margarine (in the amounts specified on box), garlic powder, salt, pepper, diced cooked meat

dinner rolls, virginia ham thin sliced, butter softened, swiss cheese, onion chopped fine, worchestershire sauce, mustard prepared, poppy seeds

chopped walnuts, dinner rolls, peach preserves, mustard-mayonnaise blend, sliced deli roast beef, chopped, sliced havarti cheese, salt and pepper (optional)

rhodes frozen dinner rolls (or can use frozen bread), butterscotch pudding mix (not instant ), nuts, butter, brown sugar, cinnamon

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

corned beef brisket (your favorite brand ), onion, sliced thick, green cabbage, sliced thick, baby carrots, black pepper, coarse ground (i use lawry s seasoned pepper), pickling spices, water

refrigerated crescent dinner roll, cream cheese, brown sugar , packed, roasted pecan, egg yolk, beaten

plastic wrap, frozen white dinner rolls, shredded cheddar cheese

pillsbury refrigerated crescent dinner rolls, jumbo size, flaked ham, cream cheese with garlic and herbs, green onions, chopped, pickle, chopped, parmesan cheese, salt, pepper

frozen dinner rolls, butterscotch pudding mix (not instant ), sugar, chopped nuts, cinnamon, margarine, brown sugar

tuna in water , 400 g, frozen shrimp , 200 g, eggs, chopped tomatoes, ground mustard , colemann, ground pepper, salt, sour cream , 300 ml, gelatin powder or 10 sheets gelatin sheets, fresh baby spinach, lemons, black olives, dinner rolls or 2 french baguettes, in slices