Type what you have

Ingredients

• ✓ margarine
• popcorn
• vegetable oil
• seasoned salt

Instructions

1. 1 Cut a paper grocery bag in half crosswise. (To use as a serving bowl and to absorb excess oil.)
2. 2 Combine popcorn, oil, and margarine in a 2-quart pot; heat on high heat, and constantly shake the pot back and forth, until first corn kernel pops, then cover the pot, and continue shaking. When the lid lifts off the pot, remove the pot from heat; hold it over the prepared bag until popping stops.
3. 3 Pour popcorn into the bag. Season with ¼ teaspoon seasoned salt; shake bag to distribute. Taste before seasoning with more salt.

By John Gawecki

Ingredients

• ✓ margarine
• cashew
• rosemary
• brown sugar
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place cashews on a baking sheet.
2. 2 Bake in the preheated oven until warmed through, about 10 minutes.
3. 3 Meanwhile, stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
4. 4 Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool to room temperature.

By boombatine

Ingredients

• ✓ margarine
• salt
• garlic salt
• worcestershire sauce
• pumpkin seed

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat oven to 275 degrees F (135 degrees C).
3. 3 Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds.
4. 4 Mix thoroughly and place in shallow baking dish.
5. 5 Bake for 1 hour, stirring occasionally.

By Carolyn

Ingredients

• ✓ margarine
• chocolate chex cereal
• brown sugar
• butter
• corn syrup
• baking soda
• vanilla baking chip

Instructions

1. 1 Place cereal in a large microwave-safe bowl; set aside. Line a cookie sheet with waxed paper.
2. 2 In a 2-cup microwave-safe measuring cup, microwave brown sugar, butter, and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
3. 3 Stir baking soda into sugar mixture, stirring until dissolved. Pour over cereal, stirring until evenly coated. Microwave coated cereal on High 3 minutes, stirring every minute.
4. 4 Spread cereal mixture over the prepared cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
5. 5 In a small microwave-safe bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).
6. 6 Drizzle melted baking chips over snack. Refrigerate until set, 10 minutes or longer. Store in a tightly covered container.

By Chex

Ingredients

• ✓ margarine
• rice chex cereal
• vanilla baking chip
• butter
• lemon peel
• lemon juice
• powdered sugar

Instructions

1. 1 Place cereal into a large bowl and set aside.
2. 2 In a 1-quart, microwave-safe bowl, combine chips, butter, lemon peel, and juice. Microwave, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable plastic bag.
3. 3 Add powdered sugar. Seal bag and gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

By Chex

Ingredients

• ✓ margarine
• processed cheese spread
• crabmeat
• mayonnaise
• garlic powder
• parsley
• english muffin

Instructions

1. 1 Preheat oven on broiler setting.
2. 2 In a medium bowl, mix together margarine and cheese spread. Stir in crabmeat, mayonnaise, garlic powder, and parsley. Spread the mixture on the split English muffins. Arrange on a cookie sheet.
3. 3 Broil until the cheese mixture is bubbly.

By Tracy Clark

Ingredients

• ✓ margarine
• chicken wing
• egg
• all-purpose flour
• oil
• soy sauce
• water
• white sugar
• vinegar
• monosodium glutamate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour egg beat into a shallow dish or bowl; do the same with the flour. Heat oil and margarine in a large, deep skillet over medium high heat. Dip wings in egg, then flour, then fry until browned and crisp. Lay browned wings in an 11x14 inch baking dish.
3. 3 To Make Sauce: In a small bowl combine the soy sauce, water, sugar, vinegar and MSG. Blend well and pour sauce over chicken.
4. 4 Bake in the preheated oven for 1 hour.

By Lynn

Ingredients

• ✓ margarine
• worcestershire sauce
• garlic powder
• seasoning salt
• onion powder
• nut
• pretzel
• bagel chip
• corn cereal
• crispy rice cereal square
• wheat cereal

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
2. 2 Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
3. 3 Bake approximately 1 hour in the preheated oven. Drain on paper towels.

By Tawny

Ingredients

• ✓ margarine
• broccoli
• egg
• onion
• parsley
• poultry seasoning
• salt
• black pepper
• parmesan cheese
• bread crumb
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cook broccoli according to package directions. Drain, and cool.
2. 2 In a large bowl, whisk together the eggs, onion, parsley, poultry seasoning, salt and pepper. Stir in the bread crumbs, Parmesan cheese, margarine and milk. Mix in the broccoli last. Let the mixture stand for about 10 minutes. It should thicken, but if not, add a little more bread crumbs. Roll the mixture into small balls, and arrange on a greased baking sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until firm and lightly toasted.

By PTRICK

Ingredients

• ✓ margarine
• chicken wing
• egg
• all-purpose flour
• apple cider vinegar
• soy sauce
• water
• brown sugar
• monosodium glutamate
• salt
• serrano chile pepper
• ginger
• sesame seed

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blot chicken wings dry with a paper towel.
3. 3 Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
4. 4 Melt the margarine in a large skillet over medium high heat.
5. 5 Pan fry the chicken wings until well browned on all sides, about 10 minutes.
6. 6 Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
7. 7 Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
8. 8 Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
9. 9 Sprinkle sesame seeds on the chicken wings before serving.

By Melissa Killion

Ingredients

• ✓ margarine
• vegetable oil
• chicken wing
• hot sauce
• garlic
• onion soup mix
• lemon juice
• basil

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C).
2. 2 Fry chicken in the hot oil, working in batches, until no longer pink in the center and is crispy on the outside, 10 to 15 minutes per batch. Transfer chicken to a paper towel-lined plate using a slotted spoon; set aside until cool enough to touch.
3. 3 Stir margarine, hot sauce, garlic, onion soup mix, lemon juice, and basil together in a bowl until sauce is smooth.
4. 4 Put chicken in a large resealable bag; add the sauce, seal the bag, and shake until wings are coated. Spread wings into a baking sheet.
5. 5 Bake in the preheated oven until sauce has baked onto the chicken, about 5 minutes.

By BurghFeeder

Ingredients

• ✓ margarine
• butter
• corn chex cereal
• rice chex cereal
• wheat chex cereal
• pretzel twist
• cheese cracker
• parmesan cheese
• ranch dressing and seasoning mix

Instructions

1. 1 Place butter in a large microwave-safe bowl. Cook uncovered in the microwave on high until melted, about 30 seconds.
2. 2 Stir cereal, pretzel twists, and crackers into melted butter until evenly coated. Stir in cheese and dressing mix until evenly coated. Cook uncovered in the microwave on high for 3 minutes, stirring each minute.
3. 3 Spread cereal mixture on waxed paper or aluminum foil and allow to cool, about 15 minutes. Store in an airtight container.

By Allrecipes Member

Ingredients

• ✓ margarine
• cinnamon chex cereal
• wheat chex cereal
• banana nut cheerios cereal
• walnut
• butter
• brown sugar
• corn syrup
• vanilla
• cinnamon
• banana
• cinnamon

Instructions

1. 1 In large microwavable bowl, measure cereals and walnuts; set aside.
2. 2 In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated.
3. 3 Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container.

By Chex

Ingredients

• ✓ margarine
• popcorn
• sugar
• corn syrup
• butter
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a large roasting pan with cooking spray.
2. 2 Add popcorn to the prepared roasting pan; place in oven until warm. (Popcorn can also be warmed in a large microwave-safe bowl on High (100%) power for 1 to 2 minutes.)
3. 3 Combine sugar, corn syrup, butter, and salt in a heavy 2-quart saucepan; bring to boil over medium heat, stirring constantly. Boil 2 minutes, continuing to stir.
4. 4 Off heat, stir in vanilla and baking soda; pour over warm popcorn, stirring until well coated. Cover hands with two plastic bags, coat bags lightly with cooking spray; shape mixture into twelve 3-inch popcorn balls, working quickly.
5. 5 Cool completely. Wrap individually in plastic wrap.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ margarine
• seasoning salt
• worcestershire sauce
• celery salt
• garlic salt
• crispy rice cereal square
• corn cereal square
• wheat cereal
• oat cereal
• pretzel stick
• nut

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt.
3. 3 Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.
4. 4 Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

By PATSYSH

Ingredients

• ✓ margarine
• broccoli
• chicken flavored dry stuffing mix
• parmesan cheese
• onion
• egg
• black pepper
• garlic salt

Instructions

1. 1 Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.
2. 2 In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Roll chilled mixture into 1-inch balls and arrange on a medium baking sheet.
5. 5 Bake 15 to 20 minutes in the preheated oven, until browned.

By Heather P

Ingredients

• ✓ margarine
• baguette
• olive oil
• butter
• garlic
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Set the oven to broil at 425 degrees F (220 degrees C).
2. 2 In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
3. 3 Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
4. 4 Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

By PTrish

Ingredients

• ✓ margarine
• all-purpose flour
• active dry yeast
• white sugar
• salt
• milk
• muenster cheese
• egg
• egg

Instructions

1. 1 Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
2. 2 Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
3. 3 Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
4. 4 Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
5. 5 Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
6. 6 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
7. 7 Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
8. 8 Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
9. 9 Let dough rest, 10 to 15 minutes. Brush with egg white.
10. 10 Bake in the preheated oven until golden brown, about 1 hour.

By Booksie B

Ingredients

• ✓ margarine
• chicken breast
• carrot
• egg white
• cornstarch
• white sugar
• ginger
• black pepper
• white bread
• soy sauce

Instructions

1. 1 Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
2. 2 Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

By Cheftell

Ingredients

• ✓ margarine
• ground beef
• mushroom
• green bell pepper
• garlic
• parsley
• basil
• bread crumb
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
4. 4 In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
5. 5 Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
6. 6 Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

By Andrea Ramos

Ingredients

• ✓ margarine
• ✓ margarine
• egg
• bread crumb
• bay leaf
• browning
• water
• beef bouillon
• salt
• pepper
• thyme
• clove
• allspice
• curry powder
• scotch bonnet chile
• onion
• ground beef
• water
• shortening
• salt
• curry powder
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
3. 3 Stir in water until mixture forms a ball.
4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
6. 6 Spoon equal amounts of filling onto each pastry circle.
7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Ingredients

• ✓ margarine
• self-rising flour
• milk
• pepper jack cheese

Instructions

1. 1 Melt margarine in a small saucepan over medium heat. Whisk in flour until it forms a paste; gradually stir in milk so that no lumps form. Cook and stir until sauce is thickened.
2. 2 Remove saucepan from heat and stir in cheese until smooth.

By PBEONE

Ingredients

• ✓ margarine
• mexican cheese blend
• egg
• cottage cheese
• baking mix
• milk
• green chili

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

By Anna Johnson

Ingredients

• ✓ margarine
• onion
• garlic
• egg
• salsa picante
• cumin
• cheddar cheese
• corn tortilla

Instructions

1. 1 Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
2. 2 Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

By R H

Ingredients

• ✓ margarine
• apple pie filling
• flour tortilla
• cinnamon
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spoon fruit evenly onto all tortillas and sprinkle with cinnamon. Roll up tortillas and place seam side down on a lightly greased 8x8-inch baking pan.
3. 3 Bring white sugar, brown sugar, water, and margarine to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes.
4. 4 Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top to taste.
5. 5 Bake in the preheated oven for 20 minutes.

By ReDonna

Ingredients

• ✓ margarine
• potato
• onion
• green bell pepper
• red bell pepper
• ham
• green chile pepper
• white pepper
• cayenne pepper
• chicken broth
• egg yolk
• heavy cream
• cheddar cheese

Instructions

1. 1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
2. 2 In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
3. 3 In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
4. 4 Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

By Bob Cody

Ingredients

• ✓ margarine
• poblano pepper
• chicken broth
• salt
• pepper
• nutmeg
• milk
• flour

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ margarine
• garlic
• onion
• all-purpose flour
• chicken broth
• half-and-half
• cream of chicken soup
• salsa
• creamed corn
• chicken breast
• cumin
• fajita seasoning
• cilantro
• tortilla chip
• monterey jack cheese

Instructions

1. 1 In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. 2 Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

By Julie

Ingredients

• ✓ margarine
• corn
• water
• cornmeal
• white sugar
• masa harina
• milk
• baking powder
• salt

Instructions

1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Ingredients

• ✓ margarine
• american cheese
• milk
• butter
• green chili
• cumin
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Place cheese, milk, and butter in a medium saucepan over low heat.
2. 2 Stir until cheese is melted.
3. 3 Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth.
4. 4 Thin with more milk if sauce is too thick.
5. 5 Cook until heated through, about 2 minutes. Serve warm.

By leahnwells