Very good and easy to make. I eat it with carrot sticks, celery sticks, green bell pepper strips, cherry tomatoes and/or cucumber slices. I myself make this with light rather than nonfat Miracle Whip or mayo, because I don't like nonfat, which to my mind tastes quite different--however, if you don't mind the taste of nonfat, go for it!
Line up your ziploc sandwich bags on the counter..fill and zip! Do an assembly line: put onion in each bag....then the salt...then chili powder....and so on. Ingredients are listed on a single bag basis.
I haven't tried this yet, but it is from Devin Alexander. She says: It's easy to throw together a Big Mac?like burger in minutes once you have the sauce made. So to save time, make a big batch of the sauce, omitting the onions (they are the only ingredient that will spoil quickly).
Refrigerate the sauce in a plastic container for up to 1 month. When you're ready to enjoy a burger, simply add the correct quantity of onion to the amount of sauce you're using.
The newest trend is to spritz or spray the salad dressing right on to the salad! About one tbls. dresses a salad. It's healthy and easy too! Used in the south Meditteranean, Asia, the Caribbean, Southern USA and in Spain!
When our grandkids sleep over, we usually watch a movie; they like seasoned popcorn but we pefer the plain old buttered stuff! Thanx to Martha Stewart, we now spend a little quality time in the kitchen as each child "cooks up" a mix before "show time"! All of the variations can be doubled or tripled, depending on the size of the container you plan to use. The Italian mixture should be kept in the refrigerator, as it contains fresh cheese.
My dad made this one day, and it's definitely a winner! Everyone who has tried this marinade loves it! My husband and I won't eat steak any other way. The amount of ingredients listed is just a very rough estimate. I usually don't measure, just pour!
This low fat version of pesto is simply wonderful, and it's just bursting with fresh flavor. I really like the flavor of traditional pesto, but the addition of the tomatoes in this recipe really, really goes well with all that lovely fresh basil. This makes just enough pesto for one pound of your favorite cooked pasta. Or use it to top eggs, baked potatoes, fish, spread it on sandwiches, or add as an extra flavoring to soups or rice. The possibilities are endless! I've also made this using part fresh parsley when I didn't have an entire cup of fresh basil on hand.