se. I buy a really good brand from france and it
utter not only gives the best flavor, but also makes the
Peel all potatoes and cut up into squares.
Put them into a pot of water, making sure they are totally covered by the water.
Cook on medium heat stirring every 10 minutes.
Once potatoes are fork tender, drain them and leave them in the same pot they were cooked.
Add butter and mash potatoes until butter is melted.
Next add the sour cream, milk, and cream cheese; mix in well.
Finally add your salt; combine, and your done!
Trust me these mashed potatoes are so good, people will be asking for more! :).
ith plastic wrap.
For best flavor cover with plastic wrap
Follow the directions instructed on the back of the dry dressing mix package with the following adjustment: Instead of adding all regular vinegar to the \"V\" line on the cruet, add 1/2 cider vinegar and 1/2 balsamic vinegar.
Tastes great on greens!
I think it tastes it's best at room temp; so it would probably last that way for a few days; after then if it's not used, throw it in the fridge.
Slice the cucumber as thin as you can (1/8\" is good).
Cut out nice circles from the white part of the bread using a 3in cookie cutter(toss the crusts).
Spread a seriously THIN layer of mayo on each slice and artfully arrange 3-4 cucumber slices on each open faced sandwich.
Top with 3 or 4 shavings of onion.
Sprinkle each sandwich with some salt (do not leave this out!).
Enjoy!
Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
se the 1 teaspoons of good turmeric instead of the saffron
ell.
Set aside a good handful of the shredded mozzarella
utch oven (cast iron is best).
Whisk together olive oil
iquid (Italian plum tomatoes are best).
Add the puree to
Cook Pasta according to directions.
Carefully toss in half of the Italian dressing.
Toss in the rest of the ingredients.
Pour the rest of the Italian dressing over salad.
Serve warm or cold. Cold salad is best the next day.
Saute onions and garlic in oil over medium heat till onions are transparent.
Add wine and let it reduce a bit.
Add everything else and simmer uncovered. Minimum simmering time is 1 hour but I like to let it go for as many as 8.
NOTE:.
This should make about 1/2 gallon of sauce, but it will keep for some time (about 2 weeks in the refrigerator or may be frozen.
Play around with the seasonings, the thing to remember is that a good pizza sauce by itself is quite spicy because it will be subdued by the other ingredients later.
Make sure cream cheese is room temperature or it is a pain to mix.
Finely chop beef and green onions.
Mix cream cheese, pimento spread, 1 cup of the cheddar, beef and onion well.
Roll into ball(s).
Roll ball(s) in remaining cheddar (If you're making more than one ball you will probably need more cheese.
Refrigerate (The longer it refrigerates the better the flavors come together, but is good right away too.).
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
of the packet of Good Seasons (reserve 1/4), paprika
with Tropical Food's Berry Good.
Combine the two rounds
Brown meat (drain grease).
Cut up vegetables.
Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day).
That's it.
BEST PANCAKE MIX: In large bowl,
n the glaze. It is best made the day before so