Dressing -- mix all the ingredients and
Make two recipes of cornbread according to the
Make the dressing by combining all the dressing ingredients in a small bowl
Place spinach leaves on a platter.
Mix through the tomatoes or apple slices if using.
Top with the alfalfa sprouts.
Pour over the dressing or serve on the side.
TO MAKE DRESSING:.
With a sharp knife remove lemon rind taking as little pith (the white part) as possible.
With the motor running, and using a metal blade, drop the lemon rind & mint down the tube.
When lemon and mint are finely chopped add the sugar, lemon juice, vinegar & pepper.
Process until well mixed.
In a medium sized bowl combine all the above ingredients(except for the buns and dressing and the foil LOL!) to make your tuna salad.
Split up the buns and spread on the thousand Island dressing on both sides. then place the tuna salad on each bun and then wrap the sandwiches in foil.
Place the sandwiches on a baking sheet cook in oven at 350 for about 15-20 minutes. The buns should be slightly toasty.
SO SIMPLE ENJOY =).
Mix the cabbage, onion and carrots. Then mix the ingredients for the dressing and mix it through the the vegetables 5 minutes before serving.
Preheat oven to 400 degrees.
Place cut up chicken into a bowl or gallon ziplock bag. Add in ranch dressing and coat chicken.
Place all remaining ingredients in a bowl and mix.
Coat chicken in cracker crumb mixture.
Place nuggets in a single layer on a greased cookie sheet. Bake for 12 to 13 minutes.
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
In a small bowl,whisk together dressing ingredients.
Combine salad ingredients in a large bowl.
Pour dressing over salad mixture and toss well to coat.
Allow salad to chill for at least 20 minutes before serving.
Note: Add dressing to taste. Salad may not require all of the dressing.
Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.
br>Top with ranch salad dressing (I use Hidden Valley Lite
1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil.
2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil.
3. Mix the salad with the dressing and serve.
Place chicken breasts in crockpot.
In small bowl, combine buffalo sauce and ranch dressing mix; stir to combine.
Pour sauce mix over chicken and cook on low for about 6-8 hours.
Shred chicken and serve on buns.
You can top the chicken sandwiches with Swiss cheese, extra hot sauce, blue cheese dressing or ranch dressing. Lettuce and sliced tomato is good too!
Enjoy!
hill well; 30 minutes.
Dressing:
In a small bowl
Heat 2 tablespoons salad dressing in a large nonstick skillet over high heat.
Add beef; stir-fry 2 minutes until just cooked through.
Remove beef to plate.
Heat 1/2 cup salad dressing in skillet, add carrots and cook 3 minutes or until crisp-tender.
Toss beef and carrots with salad greens and croutons.
Serve immediately.
Place the potatoes into a pot and fill with enough water to cover. Bring to a boil, then reduce the heat to medium and simmer until tender, about 10 minutes. Drain and cool.
In a large bowl, stir together the salad dressing, pickles, eggs, hot dogs and salad dressing. Season with onion, salt, pepper and garlic powder. Stir in the cooled potatoes until coated. Cover and chill until serving.
Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.