Make two recipes of cornbread according to the
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
ell mixed.
Beat the dressing together well with a fork
Medium heat large skillet with olive oil.
Sprinkle each pork chop evenly with seasonings.
Sear on both sides.
Turn fire down and let pork chops cook covered until done on both sides.
After pork chops are drained on both side, put on a plate and cove with dressing.
Cook your favorite brand of garlic butter rice following directions on package.
A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.
oak overnight.
To make dressing:
Stir paprika, season salt
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Moisten bread crumbs with hot meat stock.
Add salt, pepper, sage and eggs.
Melt butter.
Simmer chopped celery and onion slightly and add to the dressing.
Then add boiled eggs and giblets if desired.
In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.
uts, Salt, Pepper, and Goddess Dressing, toss together until evenly coated
Dressing:
Place the almonds and
For Dressing: Whisk together all ingredients. Season
Tear lettuce, add apples.
Chill while making dressing.
Add walnuts after dressing.
Dressing: Blend together and let set 30 minutes.
Whisk briskly before adding to salad.
For the dressing, place ingredients in a screw-
For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Oil a large frying pan and place over medium-high heat. Cook fish fillets until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, to make the Caesar dressing, whisk together buttermilk, mayonnaise, vinegar and anchovy fillets.
Spread dressing over bread. Top 1/2 with lettuce, eggs, fish and cheese. Top with remaining bread. Serve.
For the mint and lemon dressing, peel lemons thinly with vegetable peeler, avoiding white pith. Cut peel into long thin strips. Place in small saucepan; cover with water. Bring to a boil. Drain and repeat. Segment lemon over small bowl to catch any juice.
Blend or process lemon segments, reserved juice and remaining dressing ingredients until finely chopped. Transfer to small bowl; stir in lemon peel.
Combine salad ingredients in large bowl. Just before serving, drizzle with dressing.
To make the coriander dressing, blend or process coriander, garlic and fresh cilantro until smooth. Rub 1/2 over tuna. Cover and chill for 1 hour. Whisk remaining coriander dressing with olive oil and lemon juice. Reserve.
Boil, steam or microwave potatoes until tender. Drain and slice thickly.
Oil a grill pan and place over medium-high heat. Cook tuna to your liking.
Combine potatoes, onion, pecans and spinach. Distribute between serving plates and top with tuna. Drizzle with reserved coriander dressing.
To make the dressing, mix all the ingredients except
dollop of Preserved Lemon Dressing on a plate and place