Ready, Set, Cook! Hidden Valley Contest Entry. A healthy appetizer or light entree perfect for a warm weather lunch or dinner.
Spiced shrimp accented with mangoes, avocadoes, vegetables and an island inspired dressing, tightly rolled in crisp leaves of bibb lettuce.
I had an issue with the computer program entering the recipe for the island ranch dressing. The recipe is entered below.
Ready, Set, Cook! Hidden Valley Contest Entry. Golden brown lacy shrimp and bacon cakes spiked with southern spices and fresh basil.
Accompanined with Hidden Valley Original ranch Dressing.
Perfect for a light lunch or an appetizer course.
Ready, Set, Cook! Hidden Valley Contest Entry. Party size savory cup cakes perfect for an adult or child themed party.
Ooey Gooey macaroni cheese with pulled BBQ spiked cheicken, topped with golden buttery cornbread crumbs.
I usually purchase a roast chicken from the deli area at out grocery store, remove the skin and bones and pull the cooked meat, perfect do ahead dish for our parties.
Ready, Set, Cook! Special Edition Contest Entry: A trio of lacy potato cakes filled with roasted vegetables and fresh herbs, topped with sauteed lime shrimp. Accented with dollops od cumin spiked sour cream.
Ready, Set, Cook! Hidden Valley Contest Entry. Wasabi spiked shrimp served on skewers with a Pan Asian soba noodle salad, accompanied by ribbons of mango, and fresh vegetables.
Served with an Asian Peanut Red Curry Sauce.
I had an issue with the program accepting the recipe for the sauce. The recipe is below the recipe for the satays.
A.1. Original Sauce Recipe Contest Entry. Flank steak marinated in a spicy Asian marinade, and flame grilled. Cut into thin strips and rolled in warm flour tortillas; dressed in a salad featuring cucumbers, grape tomatoes, avocado and spinach leaves. Served with a Fresh Lemon Rosemary Dressing.
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