Preheat oven to 400F degrees and line a baking sheet with parchment paper.
Cut the potatoes into thin fries no wider than 1/4 inch.
Add all of the ingredients except the French fries to a large bowl and whisk to combine. Add French fries and toss until evenly coated.
Spread potatoes evenly over prepared baking sheet and bake for 20 minutes then toss, and stir and rearrange fries in a single layer and bake for an additional 10 minutes. If you like crispier fries, then broil until golden and crispy.
To make the Salsa Ketchup, whisk together the ketchup and salsa in a small bowl. Taste and add more salsa for more “salsa” taste, more ketchup for more “ketchup” taste. Add hot sauce to taste. You can also add mayonnaise for a creamy version – like Salsa Ketchup Fry Sauce.
Place greens in a large bowl and top with peaches, strawberries, cucumber, goat cheese, and almonds. Whisk the dressing ingredients together in a small bowl (or shake them in a mason jar) and pour over the salad when ready to serve.
2 cups Pregresso™ Bread Crumbs (Italian Style or Plain)
Preheat oven to 400F degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, combine Bisquick mix and sausage.
Add cheese and hot sauce. Using a cooking scoop, scoop mixture into balls.
In a small bowl, whisk the eggs together to make an egg wash. In another small bowl, pour bread crumbs. Dip each ball into egg wash and then roll into bread crumbs. Place balls onto prepared baking sheets.
Bake for 15-20 minutes or until cookies through. Serve warm.
Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.
1bay leaf finely crumbled generous pinch dried tarragon or a spring fresh tarragon finely chopped
salt and freshly ground black pepper
4. tablespoons olive oil
4 tablespoons fine dry breadcrumbs
4 teaspoons finely chopped parsley
4-6 large croutons to serve
Preheat oven to moderate (375.F190.C.Gas Mark 5)
Wipe mushrooms clean Trim stem ends and pull stems out carefully to avoid damaging caps
Chop stems finely and combine with sausage meat finely chopped shallot an garlic and herbs mix well and season to taste with salt and freshly ground black pepper
Heat 1 tablespoon olive oil in a heavy pan add sausage meat mixture and cook over a moderate heat for about 5 minutes scrambling and blending with a fork until lightly browned cool
Divide stuffing between mushroom caps smoothing it over neatly sprinkle with a mixture of breadcrumbs and parsley
Heat remaining oil in a wide flameproof baking dish arrange stuffed mushrooms in it in one layer and fry over o moderate heat for 2 minutes until bottoms are lightly colored shaking dish gently transfer to the oven and bake for 15 minutes or until mushrooms are tender (if tops have not browned by the time mushrooms are cooked slip disorder a hot grill for a minute or two to finish cooking)