The French dressing is cooked up with the ground beef, beans, and taco seasoning. Then it 's poured over the other salad fixings - lettuce, tomatoes, Cheddar cheese and tortilla chips.
A few twists on the usual version, this recipe adds a touch of curry and cheddar to the broccoli and mushroom cream sauce. Assemble and freeze for an always-ready-for company entree.
This is an easy chili recipe that you can throw in the slow cooker and forget about all day. Great topped with Cheddar cheese, crushed corn chips, and a dollop of sour cream.
Because it's so thick, this French toast is made in two steps: first we brown it on the griddle, and then finish the cooking in the oven to ensure that the custard is fully cooked.
Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it.
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Back in the 1950's, when my husband was diagnosed as diabetic, we had five children at home to feed. I made this casserole often...and it satisfied us all. We all agree it's still as delicious today as it was then.
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
This piquant, creamy chicken is a surprising combination of ranch dressing, bacon bits, teriyaki sauce and Cheddar cheese. The recipe is easily expanded to feed a crowd.
Assembly time is minimal with this simple casserole combining chicken, cream of mushroom soup, cheddar cheese and broccoli. Dry stuffing mix is sprinkled over the top for a crunchy, flavorful topping.
