Cook Pasta as directed in water with salt. Drain and cool. Mix Dressing, Garlic Powder, and Sour Cream, until the mixture is a very smooth consistency. Add diced Vegetables and Chicken. When completely mixed, add optional garnishes. Salt and pepper to taste. Serve cold.
In a large saucepan, melt the Butter with the Oil over medium heat. Sauté the Garlic Cloves for 1 minute. Add the Shrimp and cook just until beginning to turn pink. Add Wine, Rosemary, Salt, Pepper, Worcestershire Sauce and Hot Sauce. Raise the heat. Cook, stirring constantly, until all the Shrimp are pink, about 2 more minutes. Remove from the heat to let cool. Divide the Mixed Greens and the Croutons between 4 plates. Top with the slightly cooled Shrimp and Sauce.
Lightly sautè meat in skillet, drain well. Stir in Tostitos® Mild Salsa, Tostitos® Salsa Con Queso and pinto beans. Heat thoroughly.
Place Tostitos® Crispy Rounds on plate. Top with lettuce, meat and bean mixture, cheese, and diced tri peppers. Garnish with pico de gallo, sour cream and cilantro, as desired.
1). Place beets into a pot of water and boil until tender. You should be able to pierce with a knife all the way through, easily.
2). When cool enough to work with, remove beet skins by using a towel or a pairing knife. Reserve.
3). Place vinegar, sugar and spices, into a sauce pot and bring to a boil. Stir until sugar is dissolved and remove from heat, cool.
4). Pour mixture directly over beets and allow to marinate over night.
5). Slice beets before serving
Cook the pasta according to packaging instructions. Drain, run under cold water, then drain again. Cut the vegetables into 1/2-inch pieces, then toss into a large bowl with the cooled pasta. Stir in the vinaigrette and season to taste with salt and pepper. Garnish with the almonds, and serve immediately, or cover and refrigerate for up to 24 hours.
Mix salad, peaches and cheese together. Add Kraft salad dressing as desired and toss to add flavor to all ingredients. Serve on a chilled plate. Enjoy!
Cut the Lemon in half. Squeeze half in 1 quart of water. Peel the Pears, slice ½ thick, and
cut half of those into ½ inch batons and reserve in the lemon water. In a small sauce pot, combine
Sherry Vinegar and Maple Syrup and reduce until glaze like consistency. Crack the Black Peppercorns and add. In a sauté pan, caramelize the Pear slices.
Place caramelized Pears on a plate, dress the Sylvetta and Pear batons with Olive Oil, Lemon Juice, Salt, and Pepper. Arrange on the plate. Top with crumbled
Blue Cheese and drizzle with Sherry Maple Vinaigrette.
In 12-inch nonstick skillet, heat 3 Tbs dressing over medium-high heat and cook mushrooms, stirring occasionally, for 6 minutes or until mushrooms are tender. Stir in green onion and keep warm. Just before serving, toss greens with remaining ¼ Cup dressing.
Place greens on serving plates and top evenly with mushrooms and goat cheese, Sprinkle with pepper.
Coat both sides of Salmon filets with cracked pepper.Grill the salmon on a well-oiled grill for 2-3 minutes on each side. Be sure to not overcook the fillets.
Toss the Romaine lettuce with the Caesar dressing and Parmesan cheese.
To serve, place a portion of the Caesar salad in a bowl, or on a plate, and top the salad with the grilled salmon filet. Garnish the salmon filet with the minced chives and a slice of lemon.
Combine the beans and the jicama. Add the dressing and lemon juice then toss to coat the beans. Season to taste with salt and pepper. Place the salad in a bowl and garnish with the parsley and cut cherry tomatoes.