Mix oil, dressing mix, lemon pepper, dill weed and garlic salt.
Pour over oyster crackers.
Bake in 13 x 9-inch pan in 300\u00b0 oven for 15 to 20 minutes.
Stir several times during baking. Store in airtight container.
(Can substitute Pepperidge Farm fish or oyster crackers.)
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
Mix well dressing, oil and seasonings.
Pour over crackers and mix well.
Store in airtight container.
Mix together oil, dressing mix and spices.
Pour over crackers.
Stir to coat evenly.
Put in airtight container.
Stir occasionally.
Ready after 4 to 6 hours.
Mix dressing, dill and oil.
Toss crackers in mixture; drain on paper towels.
Store in tin can.
Mix last 4 ingredients; gently blend with crackers.
Store in refrigerator.
Let cream cheese come to room temperature.
Mix all ingredients in a bowl with a hand mixer.
For a stronger flavor you can add 1 more tbsp of the seasoning.
Use immediately or refrigerate, for a softer spread let it sit out about a half an hour before serving.
Serve with crackers or veggies.
For a presentation effect, refrigerate for an hour and then form in a ball and roll in parsley or chopped nuts and serve.
ith your favorite brined-turkey recipe, then follow the steps below
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
1.\tADD THE ONION POWDER, GARLIC POWDER AND CAYENNE TO THE FLOUR IN A BOWL. MIX WELL.
2.\tADD THE HEAVY CREAM TO THE BEATEN EGGS. MIX WELL.
3.\tIN A HEAVY SKILLET, ADD ENOUGH OIL TO COVER THE BOTTOM BY A 1/2 INCH. HEAT TO 350 DEGREES.
4.\tDIP EACH PIECE OF BACON IN THE EGG MIXTURE THEN THE FLOUR THEN THE EGG AND FLOUR AGAIN. MAKE SURE EACH PIECE IS HEAVILY COATED.
5.\tFRY THE BACON IN THE OIL FOR 3 - 4 MINUTES TURNING ONCE UNTIL GOLDEN BROWN.
LET BACON DRAIN ON PAPER TOWEL.
TO ASSEMBLE THE SANDWICHES PUT A GENEROUS ...
Slice all vegetables lengthwise in thin strips.
Marinate in Herb Oil (save teaspoon for mayonnaise) for at least two hours. Season with salt and pepper to taste and grill lightly.
Warm tortillas; spread with jalapeno mayonnaise.
Spread grilled vegetables on tortillas evenly.
Roll tortillas tightly; trim ends and cut into 3 equal parts.
Garnish with chopped cilantro.
Place crackers in a large plastic bag
Use electric mixer to blend all ingredients.
Store in large crock.
Can be refrigerated a couple of weeks.
Serve with crackers.
Combine water, Recipe Secrets and chicken in a 2-quart saucepan.
Cook until chicken is done.
While chicken is cooking, cook pasta according to package directions.
Drain and set aside. Add soup to chicken.
Simmer about 2 minutes.
Serve over cooked pasta.
eed 4 balls for this recipe. Refrigerate remaining balls.)
For
nd 3 tablespoons of the herb of your choosing.
Slowly
pproximately 2 teaspoons herb seasoning. I use Herb Seasoning recipe#84791.
Heat
dding the buttermilk. Proceed with recipe as directed.
2) Bacon
ll ingredients except lamb and Herb Mint Sauce. Blend and pour
Make the apple and herb stuffing: Melt the butter in