Easy and delicious dressing. Salad-haters tell me that they will eat a whole bucket of salad as long as it has this dressing on it.
I have also brushed this dressing onto homemade pizza dough (in lieu of tomato sauce) when I make pizza at home.
Note: If you do not have any red wine vinegar you can substitute a tablespoon of red wine (any kind will do) with a splash of regular vinegar. (Not really a new idea; just an easy substitution!)
After years of eating at Good and Plenty and Plain and Fancy in Lancaster County my mother finally worked up the courage to ask the waitress how they make the buttered noodles. - Just burn the butter. I know it sounds weird but this has become our family's favorite way to prepare buttered noodles. Plus no additional seasoning needed,
SUPER EASY AND CREAMY! You can substitute low-fat ingredients with success. I found this recipe somewhere (???) online, YEARS ago and am posting it here for safe keeping! The key is the FRESH Parmesan and parsley. I add Johnny's Garlic Spread and Seasoning and omit the garlic powder, salt and pepper, but am posting the original recipe for you to tweak to your liking!
My husband doesn't like to eat starchy food so I found this recipe on fatfreevegan.com and modified it a bit. This is an excellent replacement for mashed potatoes. I like this with Recipe #208856 with vegan gravy and either broccoli or green beans.
I'm not a great baker, but I like to make biscuits to go along with soups and stews. This recipe is simple, but gets great results. There are two keys. The first is to handle the dough as little as possible, and never, ever use a rolling pin. The second is to add the milk slowly - the amount varies between 3/4 - 1 cup to get the right consistency. I don't know why!
I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.
This is a staple at our summer grill-outs. It's easy and can be prepared the day before, then baked when you need it. I use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.
This is a make-over of Kim D's wonderful recipe using yogurt in place of sour cream and Neufchatel Cheese for the full fat cream cheese. Please note: If you are using Greek yogurt you may need to adjust the quantity to suit your personal taste. Greek yogurt is usually thicker and creamier. Regardless of the yogurt, start with the lower quantity and add additional as needed for taste and consistency.