Break the cheese into nuggets.Fold in the mayonnaise. Dissolve the dry ingredients in the vinegar.Add the oil to the mayonnaise while beating.Whip in the vinegar and cold water. Mix well. ...
Mix all ingredients together and refrigerate.Will keep for approximately 2 weeks.Discard when it begins to separate. ...
Saute garlic in oil over medium heat.Add mushrooms and cook over medium heat for 5 minutes.Pour in wine and cook until mushrooms are cooked.Add olives and pine nuts and saute 8 minutes.Add chopped p ...
Pound meat and dredge in flour. Brown in oil. After meat has all browned, place onion, mushrooms, garlic and parsley in skillet and cook until onion is transparent, about 10 minutes.Place in pot ove ...
Put into large pot and cook on real low heat until it is real thick.Put in jars and seal. ...
Combine ingredients.(Add red pepper flakes for hot version.) Use to baste meat in final minutes of grilling time.Also great just drizzled over Ripple potato chips. ...
Let cheese stand at room temperature 6 to 8 hours.Roll 1/2 of soft cheese between 2 pieces of wax paper to 1/8-inch thickness.Repeat with other half.Spread softened cream cheese over the rolled out ...
Saute onion and celery.Crumble cornbread and add white bread, onion, celery, eggs, salt, pepper, sage, poultry seasoning and stock (may use canned stock and some water).Mix well; the mixture should ...
Cut liver into strips 1 inch wide.Cover with boiling water. Then drain thoroughly.Mix flour, seasoned salt and pepper in plastic bag.Add liver, a few pieces at a time, and shake until coated.Set asi ...