This is my summer potluck staple. It works as a side dish or as a dip.
- fresh lime juice
- olive oil
- salt
- ground cayenne pepper
- frozen corn kernels
Perfect for picnics because there is no mayo!!
- grated carrots
- white sugar
- white vinegar
- vegetable oil
- salt
- dry mustard
- black pepper to taste
inexpensive, easy and delicious!
- ground beef
- minced garlic
- shredded Colby cheese
We had this every single Christmas when I was growing up. It is a “make-ahead” casserole.
- ground pork sausage
- mustard powder
- salt
- milk
Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
- - 8 ounce packages cream cheese
- - 16 ounce bottle of Ranch dressing
- chopped celery
- shredded Monterey Jack or sharp Cheddar cheese or combo thereof
- yellow cake mix w/pudding
- sugar
- lemon juice
- eggs
- oil
- fat-free chicken broth
- cornstarch
- sugar
- low-sodium soy sauce
- white wine vinegar
- ground ginger
- peanut oil
- medium scallions
- medium garlic cloves
- red pepper flakes
- uncooked boneless/skinless chicken breasts
- tbls white vinegar
- tbls granulated sugar
- tbls olive oil
- filet or flank steaks
This recipe doubles well if you’re partying with a crowd.
- loosely packed fresh basil leaves plus 8 to 10 sprigs
- sugar
- fresh lemon juice
Makes about 2 1/2 cups
Serve with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining flavorful oil is great for dipping with bread.
- extra-virgin olive oil
- minced fresh oregano leaves
- grated zest from 1 lemon
- red pepper flakes