Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.
This is super easy and very tasty. You can make more or less; I usually feed my family of 4. My husband who doesn't like chicken says he would eat this every night without complaint.
Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions is gently folded into fresh lettuce leaves to be eaten burrito style.
Crispy bacon and sauteed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese. The heat from the pan and the hot pasta will cook the eggs and melt the cheese. Garnish with parsley and extra cheese.
In the past, if you wanted to serve pesto, you had to make it from scratch. Now it is available in plastic containers in the refrigerated section of many markets. Avoid the pesto sold in glass jars on store shelves, as the fresh basil flavor is lost.
Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste--it adds immeasurably to the flavor. Use the remaining broth mixture in soups and stews.
I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish.
