Ingredients Dressing: 1 1/4 cups mayonnaise, or more if needed 2 teaspoons Dijon mustard 2 teaspoons ketchup 1/4 teaspoon Worcestershire sauce 1 teaspoon salt, or to taste 1 pinch cayenne pepper, or to taste 1 lemon, juiced 1/3 cup chopped fresh dill Salad: 1 (12 ounce) package small pasta shells 1 pound cooked, peeled, and deveined small shrimp - cut in half 1/2 cup finely diced red bell pepper 3/4 cup diced celery salt and ground black pepper to taste 1 pinch paprika, for garnish 3 sprigs fresh dill, or as desired Add all ingredients to list Directions Prep 25 m Cook 10 m Ready In 2 h 35 m Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper to
Ingredients Gluten-free non-stick cooking spray 2 cups gluten-free all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher or fine sea salt 1 (12-ounce) bottle gluten-free beer 3 tablespoons honey 2 tablespoons melted butter 4 ounces sharp cheddar cheese , grated (1 cup grated) 6 tablespoons diced pimentos , drained 1 teaspoon fresh thyme leaves Instructions Preheat the oven to 375 degrees. Spray a standard 12-count muffin pan with cooking spray. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the beer, honey, and melted butter and stir to combine. Stir in the cheese, pimentos, and thyme leaves. Divide the batter evenl
INGREDIENTS 1 yellow onion, minced 2 lbs. lean ground beef (90% or higher) 4 cloves garlic, minced 4 oz can diced green chiles, drained(mild) 1 Tbsp tomato paste 8 oz tomato sauce 1/2 cup salsa or picante sauce TACO SEASONING: 1 1/2 Tbsp chili powder 3 tsp ground cumin 2 tsp kosher salt 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried oregano (Mexican oregano adds a beautiful flavor if you have it!) 1/2 tsp black pepper 1/8 tsp red pepper flakes dash of cayenne pepper ASSEMBLING THE TACOS: flour or corn tortillas sour cream lettuce tomatoes sliced jalapenos shredded cheese hot sauce black olives corn kernels or anything else you like on tacos! INSTRUCTIONS CROCKPOT DIR
Thai Chicken Salad 3–4 cups cooked shredded chicken 1 head of green cabbage (3–4 cups shredded) 1–2 large carrots (2 cups grated) 1 green papaya or mango (1–2 cups grated) (optional) 1 cup fresh cilantro, chopped1/2 cup peanuts, chopped1/2 cup green onions, sliced3–4 red serrano peppers, salt and lime juice to taste Peanut Dressing 1/2 cup peanut butter 1/3 cup low sodium soy sauce 1/3 cup sesame oil (toasted or dark) 1/4 cup rice vinegar 2 tablespoons chili paste (sriracha works, too) 2 tablespoons sugara small knob of fresh ginger, peeleda clove of fresh garlic, peeled1/4 cup water to thin to desired consistency3xINGREDIENTS INSTRUCTIONS Chop: Put on some good music, pour a drink, and star
Ingredients 1 pound boneless beef sirloin steak, cut into 1/2-inch cubes 1 tablespoon vegetable oil 1 1/2 cups peeled diced cooked potato 10 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups) 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup 1/3 cup water 1 teaspoon Worcestershire sauce 1/2 teaspoon dried thyme, crushed 1 (1/2 of a 15-ounce package) refrigerated pie crust (1 crust), at room temperature How to Make It Step 1 Heat the oven to 400°F. Step 2 While the oven is heating, season the beef with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring o