Combine ingredients well and refrigerate to meld flavors.
Before serving, whisk well to combine again.
From: John Casey, Claim Jumper Restaurant.
Source: Daily Press, Cook's Exchange by Veronica Hill.
Combine ingredients for salad.
Toss and serve with 2 oz. Citrus Dressing.
For salad: Combine cabbage, zucchini, carrots, onions, sesame seeds, coconut, peanuts and almonds in large bowl.
Chill until ready to use.
For dressing: Place ingredients in a mixing bowl and whisk together.
Slowly add sesame oil while whisking.
Pour desired amount, about 1/4 cup, over chilled salad vegetables.
Serve.
Add first seven ingredients into a mixing bowl, mixing well in between each ingredient.
Sift flour, baking powder and soda, and salt and add to mixing bowl.
Fold the boilingwater into the ingredients in the mixing bowl.
Mix well.
Grease and flour six 8\" round baking pans.
Pour batter equally into each of the pans.
Add 1/2 cup chocolate chips into each pan.
Bake at 350 degrees for 25 minutes.
Let cakes cool for 10 minutes on a rack, then remove from pans.
When completely cool, ice with Chocolate Motherlode Frosting ...
n the refrigerator.
Some recipes call for the dough to
lace all ingredients with the exception of the Roma tomatoes in a mixing bowl and toss with 1/2 cup citrus dressing.
Place the salad in the serving bowls and garnish with the Roma tomatoes.
For gravy:
Place the olive oil in a sauce pot and heat. Add the garlic, shallots and fresh herbs. Simmer until the garlic turns to a golden brown.
Add the beef stock and beef gravy and simmer for 5 minutes.
For roast:
Roast the vegetables ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender.
Place the cubed roast into a heated skillet and add the carrot, turnip, sweet potato and onion.
Add the herb gravy and the au jus, cover and simmer for 5 minutes. Scoop the mashed potato into the center of a ...
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
Save remaining oil for other recipes.
hat helps give it that restaurant flavor. Just a few dribbles
f you really want that restaurant taste, the purchased stuff is
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Check wallet for money; dash to bank as needed.
Stop at take out restaurant and place order.
Transfer money to cashier.
Bring food home and serve to hungry family.
Place first 2 items in car.
Place key in ignition and turn one time.
Drive car onto road.
Heat for nearest restaurant.
Mix together biscuit mix and cheese. Add enough water to mix well (little less than 1 cup).
Drop by teaspoon onto greased sheet.
Top with butter and sprinkle with \"Restaurant Style Garlic Bread Sprinkle.\"
Bake at 400\u00b0 for 7 to 9 minutes.
Mix all ingredients together.
If it taste like hidden valley add a 1/4 table spoon of dried onion flakes (THIS IS THE TRICK MOST RESTAURANT USE).
Chill for at least half an hour.
Make two recipes of cornbread according to the
If using store bought restaurant style chips*, place them in