BEST PANCAKE MIX: In large bowl,
ach breast off the bone. Best done with a boning knife
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
ranch dressing and veggie sticks. (Also see stuffed mushroom recipe).
You
Combine all ingredients in a food processor or blender.
Process until smooth.
Adjust consistency by adding more dressing, or canned bean liquid.
Brown meat and onions, drain off any grease.
Mix water, ranch dressing mix and taco seasoning into meat.
Drain and rinse beans, add to meat along with all other ingredients.
Cover and simmer for 45 minutes.
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.
Mix gravy, mushrooms, dressing, soup mix, salt and pepper. Pour over meat.
Cover and bake 3 hours at 325\u00b0.
Refrigerate overnight.
Slice meat, then put back in gravy, cover and reheat for 1 hour at 300\u00b0.
Marinate the chicken in the ranch dressing overnight (or for at least 4 hours).
Preheat the oven to 450 degrees F (230 degrees C).
Combine the bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated breasts in the breading mixture and place in a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, then REDUCE HEAT to 350 degrees F (175 degrees C) and bake for 30 minutes or until done and juices run clear.
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
Peel and chop potatoes, place in bottom of pot.
Rinse meat with water, pat dry.
Meat lays on top of potatoes.
Season meat to taste.
Pour can of soup over roast.
Add salad dressing over roast also.
Cook on low 8-9 hours or on high a little over 5 hours.
ENJOY!
t a time. Refrigerate this dressing until time to serve the
Mix dressing, apricot jam and soup and pour over chicken in large baking dish.
Baste every 20 minutes for 1 1/2 hours at 350\u00b0.
Dissolve Jell-O in water, add pineapple.
Refrigerate until soft jelly.
Mix cream cheese, salad dressing and milk. Spread over Jell-O.
Add pecans and chill until firm
bowl; mix in ranch dressing.
Split chicken breasts to
tear lettuce into small bite size squares and lay on plate.
add ingredients 2-6.
now add dressing by the tablespoon and toss until desired coat.
eat as a salad or stuff into a pita.
Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
Pour the dressing over the vegetable mixture.
Stir to combine.
Chill.
Serve as a salad or with chips.
Toss spinach, onion, tomatoes and avocado in a bowl.
Add cranberries, nuts and cheese and toss gently.
Set aside.
Combine vinegar, honey and soy sauce.
Using a handmixer, slowly drizzle in oil while mixing well.
Serve dressing over salad.