icrowave-safe bowl, place chocolate and butter.
Microwave at High
re just tender.
Drain and allow the potatoes to cool
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
Mix ingredients all together.
Grease 18 muffin tin cups. Fill about 1/3 full.
Bake at 350\u00b0 for about 20 minutes.
Makes 18 Quick and Easy Rolls.
e about 3 inches deep and not come up more than
Sift the flour and baking powder into a bowl.<
ive oil, oregano, thyme, shallots and garlic in a cast-iron
hite flour-covered pizza peel and allow to rest for 20
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
his particular recipe -- use
ine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch
epper, breadcrumbs, egg, basil, tomato and nuts in a large bowl
aper.
Combine honey, garlic and mustard in a large bowl
owl beat egg,sugar,vanilla and shortening with the help of
Boil, steam or microwave potato until tender; drain.
Meanwhile, combine sour cream, lemon juice, horseradish and tarragon in large bowl. Add celery and hot potato; toss gently to combine.
Serve salad topped with arugula.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Boil the diced potatoes until tender; drain and rinse well with cold water; drain again.
Place cooked, cooked potatoes in a large mixing bowl. Add onion, radishes, celery, crumbled bacon, and chopped eggs.
In a small bowl, whisk together mayonnaise, vinegar, saugar, chives, salt, pepper and paprika. Pour dressing over potato salad mixture. Toss to coat well.
Chill at least 3-4 hours.
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper.
Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad.
Add salt and pepper to taste.
Toss salad well.
Garnish individual servings with tomatoes and onion.
Sprinkle cheese on top, if desired.
In colander, place veggie mix, sliced onion and mushrooms. Cook pasta until done and pour into colander over veggies.
Drain well.
Mix together with crushed garlic, salad dressing and sliced olives.
Chill well and serve.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.