o mashed potatoes and mash the whole mixture well.
Add
ew raisins or nuts in the bottom of tart shells.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ccording to the directions on the box.
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
Sprinkle with salt and pepper.
Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
Finely chop bacon slices. Toss into 2 qt pot. Brown.
Add green beans, sugar, & onion powder. Salt & pepper to taste.
Cover & cook up to 1hr on low heat. I recommend at least 30min. You want the beans to look a little withered.
PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce
et aside. To cook quinoa, bring two cups of water
Make sure you wash the quinoa very well. It has
Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre
2 hours, depending on the size, until tender. Set
Rinse the quinoa well and place in a
nd will affect the taste of your quinoa if you don
Place all ingredients, except for the oil, into a mixing bowl
Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender
Cook, stirring frequently, until the vegetable are soft, about 5
Heat the oil and butter in a large skillet on medium high heat until the butter melts. Saute the carrot, celery, onions, and garlic, until the garlic and onions are somewhat transparent.
In a soup pot, heat the broth, quinoa, and chicken to boiling.
Add the sauteed veggies, parsley, and bay leaf.
Simmer 15 minutes, mashing the chicken chunks with the back of a wooden spoon to separate them.
Serve with fresh ground black pepper and Parmesan cheese to taste.
Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, scallions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.