Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart.
Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar.
Cut the potatoes into 1/2-inch pieces. Toss ...
ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered Drink
MAKE THE FRENCH POTATO SALAD:
Drop the white
Heat skillet or griddle to 350\u00b0.
In large bowl, combine all ingredients, except French bread slices.
Beat well.
Lightly grease heated skillet.
Dip bread in half and half mixture, turning to coat both sides.
Cook in skillet over medium heat for about 2 to 3 minutes on each side, or until golden brown.
If desire, sprinkle lightly with powdered sugar.
aste.
MEANWHILE, fresh sourdough French baguette bread into slices to
he baking.
2. Cut potato into wedges. Mix olive oil
I use an adjustable-blade French-fry cutter).
PLACE cut
ndercooked (as in \"blender Bearnaise\" recipes), it will taste raw.
as 6.
Put the potato slices in a colander and
br>Meanwhile, cook the french fries (or potato wedges, if using) in
and place a slice of french bread on top (may lightly
small bowl.
Ladle potato and cauliflower Dal into individual
ool enough to handle, scoop potato flesh out into a bowl
Place the beef, breadcrumbs, 4 tbsp water, onion, mustard and egg in a bowl and season. Knead together until smooth. Shape the mixture into 4 patties and place in the freezer for 10-15 mins.
Preheat the oven and cook the French fries according to the package instructions.
Heat the oil in a large frying pan, add the burgers and cook for 5-7 mins, turning. Serve in warmed, seeded buns with cucumber, red onion, lettuce, tomato and ketchup.
Prepare a 16-oz. bag french fries according to package instructions (I prefer the oven method). Cooking time (below) is approximate.
Top with one of the 4 topping ideas above.
Place all ingredients into your bread pan per your manufacturers instructions. Mine says to do wet ingredients first so I follow the order they are listed above.
Select French Bread setting.
Select desired crust color.
If you have the option select 1.5 lb loaf.
Press start.
Cook the potato wedges in the oven according
here.
Peel potato and cut into chips (French Fries). I think
Mix the sour cream, bacon bits, dressing, parsley and cheese together.
Toss mixture with potatoes and place in a 9 x 13-inch casserole dish.
Mix all ingredients together for the topping.
Spread over the potato mixture in casserole dish.
Bake at 350F for 40 minutes.
Enjoy!