Put
all ingredients in a large serving bowl, If not serving immediately, add the Asian pear just before serving to prevent browning.
Just before serving, assemble all the salad
ingredients in a large serving bowl and toss with dressing.
Meanwhile, combine the remaining
ingredients in a large serving bowl.
Combine the pasta and vegetable mixture and all the remaining
ingredients in a large serving bowl, and toss well.
Combine the pasta, asparagus, and peas with the remaining
ingredients in a large serving bowl.
Not exact matches
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced
ingredients in a
large bowl 3) Squeeze lime juice over
ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets
in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them
in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9)
Serve dip with toasted tortilla chips
Stir the celery, 3/4 teaspoon salt, and the remaining
ingredients together
in a
serving bowl large enough to hold all the potatoes.
Simply set the first 4
ingredients in mini dessert dishes, or mix them all together
in a
large bowl, and let each guest
serve themselves.
Serves 4 - 6 Cooking Time 1 hr
Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions
In a
large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa.
Berry Brownie Fro - Yo Cups
Servings: 8 - 10 standard cupcake size
Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions:
In a
large mixing
bowl, combine yogurt and fruit.
I mix the meat with the Catalina dressing
in a
large bowl and put the other
ingredients in ziploc bags until just before
serving.
In a
large bowl, combine all the
ingredients and refrigerate for an hour before
serving.
Combine all the
ingredients in a
large bowl, mix well, and
serve.
Toss all
ingredients together
in a
large serving bowl.
Place all the
ingredients in a
large bowl ~ toss together and
serve.
Skinny Taco DipServings: 24 •
Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g
Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2
large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions:
In a
large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry
ingredients (almond meal, tapioca starch, baking powder and salt)
in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in a
large bowl and mix them together 4)
In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
In another
bowl, whisk the wet
ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet
ingredients into the
bowl with the dry
ingredients and then stir well until a homogeneous batter is formed 6) Gently stir
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted
in the center comes out clean and muffins are golden on top 9) Serve wa
in the center comes out clean and muffins are golden on top 9)
Serve warm
In a
large serving bowl, whisk together the dressing
ingredients.
Place all of the
ingredients into a
large serving bowl,
in the order listed.
Directions: While Emmer Farro is cooking combine and mix
ingredients for the dressing
in a
large bowl / Cook farro
in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into
bowl with citrus dressing / Mix and let cool a bit / / Stir
in dried fruit,
larger pieces chopped coarsely / Refrigerate / Before
serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be
served at room temperature on a bed of coarsely chopped kale that has been lightly dressed
in a little more of the citrus dressing.
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis
Ingredients 1 pound
large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2
large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of salt and red pepper flakes.
In a
large mixing
bowl combine all
ingredients except peanuts and toss thoroughly and
serve on plates.
Note: Directions suggest that you set all of the cooked
ingredients in one
large serving bowl.
Ingredients ~ 1.25 lb ground chicken 1/4 c hoisin sauce 3 green onions, finely chopped salt, to taste avocado, for serving Method In a large bowl, mix together all the ingredients (minus the &l
Ingredients ~ 1.25 lb ground chicken 1/4 c hoisin sauce 3 green onions, finely chopped salt, to taste avocado, for
serving Method
In a
large bowl, mix together all the
ingredients (minus the &l
ingredients (minus the «cado).
Just before
serving, combine
ingredients (sliced jalapeno, shredded chicken, herbs, strawberries and half of the toasted coconut)
in a
large bowl, drizzle with dressing, and toss gently to thoroughly coat.
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis
Ingredients 1 pound
large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2
large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of salt and red pepper flakes.
Mix all
ingredients together
in a
large chilled
serving bowl.
Step 2) Toss all the salad
ingredients and the dressing together
in a
large bowl and
serve with a couple of breadsticks.