Original recipe from Bonneville Junior High Cafeteria via Saltbox House. 2 sticks butter ½ cup unsweetened cocoa 2 cups all-purpose flour 2 cups sugar 4 eggs 4 teaspoons vanilla 1 cup chopped nuts (optional) For Frosting – make while the brownies bake! ¼ cup softened butter ¼ cup milk ¼ cup unsweetened cocoa 3 cups powdered
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Ingredients: 1.75 pounds frozen tater tots or 6 ounces frozen hash brown patties 5 large eggs 1.75 cups of whole milk (1.5 cups if you use hash brown patties) 3/4 cup finely diced peppers and onions (I throw them in a food processor) 1.5 cups of shredded cheddar cheese 1 tsp onion powder 1/2 tsp ground pepper
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Ingredients 4 Sausages Mashed Potatoes /cold 1 sheet Puff Pastry /thawed 1 Egg, beaten Directions Brown the Sausages on all sides in a large skillet – until mostly cooked through. Set aside to cool slightly. Unroll each sheet of puff pastry and cut into 4 pieces. Spread a little mashed potato over each pastry coming
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Serves: 50 gyoza INGREDIENTS 4 cups finely shredded or chopped cabbage $1.42 2 Tbsp canola or vegetable oil, divided $0.04 3 green onions $0.44 2 cloves garlic $0.16 1 Tbsp grated ginger $0.10 ½ Tbsp soy sauce $0.05 1 tsp sesame oil $0.11 ½ lb. ground pork $3.00 50 gyoza or wonton wrappers $3.69 INSTRUCTIONS Sauté
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Ingredients: 12 ounces, fluid Thin Noodles, Cooked And Drained ¼ cups Soy Sauce 2 Tablespoons Sugar 4 cloves Garlic, Minced 2 Tablespoons Rice Vinegar 3 Tablespoons Pure Sesame Oil ½ teaspoons Hot Chili Oil 4 Tablespoons Canola Oil 2 Tablespoons Hot Water 4 whole Green Onions, Sliced Thin Steps: Whisk all ingredients (except noodles and
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