Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. —Patricia Collins, Imbler, Oregon
In this recipe, I used smoked salmon to create a Spanish tortilla with buttery potatoes, onions, and dill. Serve with fresh fruit. Make this the night before, refrigerate, and serve at room temperature.
Not just for cowboys, packaged dried beef makes a wonderful starter for this dip, with smoky adobo chiles, toasted pecans, and melted Monterey Jack cheese.
This Ginger-Cream Meringue Sandwiches recipe contains planters sliced almonds, philadelphia cream cheese, superfine sugar, crystallized ginger, egg whites and more.
Build your ideal salad with ingredients you find at your local grocery salad bar. Look for fresh fruit, strong-flavored cheeses and nuts of all types. — Taste of Home Test Kitchen, Greendale, Wisconsin
This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.
This Spumoni Chunk Cookies recipe contains Betty Crocker sugar cookie mix, butter or margarine, semisweet chocolate chunks, pistachio nuts, dried cherries and more.
