Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
ith a little whipped cream (recipe follows) or cinnamon on top
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
4 cups.
*NOTE: The recipe for the caramelized nuts will
tir in lightly.
This salad is best served warm.
- See
Depending on taste preference, you can use less (or more) than 1/3 cup of sugar - start out with 1/2 the amount and add more accordingly.
Place all ingredients in bowl; mix well, place in vinegarette-style container (with lid) and refrigerate for at least one hour before serving.
Tastes best after a day or so in the fridge.
ork in pan.
Make salad; Line crispy tortillas with romaine
For the Dressing: Put everything in container and shake.
For the Pecans:
Preheat oven to 325\u00b0F, beat the egg whites with salt until foamy.
Add sugar Worcestershire, paprika, and cayenne.
Fold in pecans and melted butter.
Spread pecans over baking sheet.
Bake 30-40 minutes, stirring every 10 minutes.
Remove from oven and cool.
Store pecans in an airtight container.
Mix field greens, green onions, blue cheese, apple and pecans.
Toss with dressing--to your taste.
You will have leftover dressing and pecans.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
irections for sauce:
This recipe makes enough sauce for about
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small
Bring vegetables to boil and turn off heat.
Let vegetables set in pan until cool and drain well.
For the best salad, vegetables should be tender, but not completely done.
Combine cooled pasta and vegetables with dressing (a little or a lot depending on your preference).
Marinate overnight.
Before serving, add thinly sliced fresh mushrooms.