Favoreats
Favoreats LLC
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INGREDIENTS
1 serving
monster cinnamon rolls
3/4 cups
butter
1 cup
milk
3/4 cup
sugar
1 1/4 tsp
salt
7 1/2 tsp
envelopes active yeast
1/2 cup
warm water
5 larges
eggs
8 1/2 cups
flour
8 cups
firmly brown sugar
1 1/4 cups
butter
3 tbsp
ground cinnamon
1/2 lb
cream cheese
1/4 cup
whipping cream
1 tsp
vanilla extract
3 cups
powdered sugar
1 racks
until puffed and browned. cool to on
1 serving
almond poppy seed muffins
4 larges
eggs
2 cups
sugar
1 1/4 cups
evaporated milk
1/4 cup
milk
2 cups
vegetable oil
3 1/2 tsp
baking powder
1/2 tsp
salt
4 cups
flour
1 tsp
vanilla extract
1 tsp
almond extract
1/2 cup
poppy seeds
1 serving
mexican pizza
5 tsp
envelopes active yeast
2 cups
warm water
1 tsp
sugar
1 tsp
salt
4 tsp
olive oil
1 serving
olive oil and cornmeal
1 1/2 cups
picante sauce
6 cups
cheddar cheese
1/2 cup
solid vegetable shortening
1/2 cup
butter
2 cups
brown sugar
2 larges
eggs
1/2 cup
buttermilk
2 tsp
vanilla
3 1/2 cups
flour
1 tsp
baking soda
1 tsp
salt
1 cup
coconut
1 cup
macadamia nuts
1 1/2 cups
raisins
3 cups
semisweet chocolate chips
1 serving
lemon butter wafers
3/4 cup
butter
1 cup
sugar
2 larges
eggs
1 1/4 cups
flour
2 tbsp
lemon zest
1/3 cup
ground almonds
1 serving
lemon zest
1 serving
shrimp on wheels
5 oz
pasta wagon wheels
1 serving
salt
1 qt
water
1 tbsp
crab and shrimp seasoning
1/4
lemon
3/4 lb
shrimp
2 tbsp
butter
2 tbsp
shallots
2 tbsp
flour
1 tbsp
chicken bouillon granules
1 cup
milk
1/2 cup
wine
2 tbsp
best-quality mayonnaise
1 tbsp
dijon mustard
1 cup
sharp cheddar cheese
1 cup
baby peas
1 serving
cook the pasta in a pot of
9 oz
chocolate wafer cookies
6 tbsp
butter
1/2 lb
chocolate
1 1/2 lb
cream cheese
3 larges
eggs
1 cup
sugar
1/4 cup
amaretto liqueur
1 1/2 tsp
vanilla extract
1/2 cup
whipping cream
1 serving
chilean sea bass
4 tbsp
butter
4 tbsp
basil
2
garlic cloves
2 tbsp
lemon juice
4
red-skinned new potatoes
8
baby carrots
1 1/2 lb
chilean sea bass fillets
8
slender asparagus spears
8 smalls
potatoes
2 tbsp
butter
2 tbsp
olive oil
1 serving
salt and pepper
1 serving
portobello mushrooms stuffed
4 larges
portobello mushrooms
5 tbsp
olive oil
5 tbsp
sherry
1/2 cup
extra virgin olive oil
2 tbsp
balsamic vinegar
1 clove
garlic
4
chicken breast halves each
1/4 cup
pesto
2 tbsp
sun-dried tomatoes
2 slices
place of chicken on top. place the stuffed mushrooms in a greased 9 by 13-inch pan. bake
5 cups
four
1 serving
canterbury jumbles
1 serving
the first wasp latkes
1 serving
mix together the marinade