This is the 2nd recipe posted but...more ingredients and silvered almonds as topping are optional. What is nice about this recipe, you can cook beans, drain. and cool. Right before serving, make the cooked dressing, heat the cooked beans and toss with the dressing.
The brown sugar, soy sauce and garlic powder make the dressing
"pop" and perfect with steak & fish or shellfish.
The original recipe was prepared by Amy Thielen, in the October issue of Food Network magazine. I have substituted some ingredients due to unavailability and high cost. Green onions for leeks, evaporated milk and water for whole milk, sour cream for fresh cream and Rice a Roni Long Grain & Wild Rice for natural wild rice. This substitution saves time.
I had leftover enchilada sauce, ground pork and vegies to be cooked. This is the result. It is a hearty good soup. Instead of ground pork, you can use Jones brand Scrapple; ground pork mixed with cornmeal but omit the cornmeal listed in the recipe. I serve with tortilla chips. The next day it is still as delicious. If too thick add a little water.
This recipe contains the grated rind of one orange. Almost 6 dozen cookies. The frosting has orange juice instead of milk. Place cooled cookies in glass jars with lids and freeze. Perfect for gift giving. I save pickle jars for filling.
5-Ingredient Fix Contest Entry. Bread Dough with potatoes,onions and chicken base baked in cupcake tins or spread out thinly in flat pans for flat bread, served with sour cream, butter, limes, avocado, shredded cheese or salsa. Cooking time oven 15 minutes for crispy bottom flat bread.This can be served anytime with beer,
appetizer, side dish or chicken and fish.
5-Ingredient Fix Contest Entry. Simple Preparation and Simple Ingredients make a hearty meal.
Quick to prepare. Can be made ahead and chilled, then baked.
Allow 10 minutes more if chilled. I serve condiments and cheese
with this meal.
Ready, Set, Cook! Hidden Valley Contest Entry. Meatballs can be made ahead and frozen if desired. This soup can be made very fast. I ate a sausage & shrimp soup during the holidays and I
liked the taste. I love preparing comfort food. The soup freezes well.,
I like to purchase Ready to Cook shrimp that are shelled, tailed & devined. Serve with toasted crusty bread.
Ready, Set, Cook! Reynolds Wrap Contest Entry. Bags with dinner.You can cook all the ingredients
and refrigerate except for the tortilla chips and cheese. This is a time
friendly dinner. You can also cook in oven, grill, campfire. Foil is the key
to have flavors soak in to ingredients while baking. Minimized cleanup
Ready, Set, Cook! Reynolds Wrap Contest Entry. I discovered flat bread for sandwiches and pears,cream cheese and raspberry or current jelly with bacon, or pork cuts. The foil wrapped around the sandwich bakes & crisps the tops of the flat bread and the cream goes through the complete sandwich.
Recipe can be prepared, refrigerated and baked a little longer.
You can use 4 flat breads and make wraps,use toothpicks and foil.
Quick & easy. I serve with Tomato Mushroom Gravy which is posted
with Baked Eggplant a La Ce Ce under my recipes. This is meatless.
I serve with a salad. If you want, you may crush 3 precooked slices
bacon to the mixture before forming patties. I also use Provalone cheese
in place of cheddar once in awhile.
A little sweet, a little salty and a fresh tomato taste. Recipe in Better Homes & Garden magazine. I made revisions to serve in any season and
affordable ingredients. Drained peach juice can be added to lemonade or
frozen in cubes.
You must use olive oil and evaporated milk only. The hashbrowns will be brown on each side but almost a rich scalloped potato taste in the middle..
It is very simple with these four ingredients and paprika and salt and pepper.
The potatoes seem to brown evenly and the flavor is distributed throughout the dish by mixing in a bowl before frying.
Ready, Set, Cook! Special Edition Contest Entry: Prep of vegetables can be done, placed in bowls and refrigerated.
It is a healthy refreshing meal. I started eating quesadillas a few years ago. I am hooked on the variety of ingredients that can be encased between tortillas and so so satisfying. Enjoy. I love the refreshing cruch of the jicama and red pepper.