For spice mixture: Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.) For salad: Whisk oil, vinegar ...

Directions FOR CUMIN VINAIGRETTE: COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to ...

1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until ...

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato ...

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be ...

Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper to taste. Mix cabbage and remaining ingredients in large bowl. Toss ...

Mix arugula, endive, and Mandarin oranges together. Sprinkle with walnuts and bleu cheese. Lightly dress with Honey-Dijon salad dressing. Serve ...

Dissolve Jello in hot water. Mix pitted apricots with sour cream using electric mixer or blender (makes pureed) until well blended, add to Jello ...

Cook the pasta according to package directions; drain and rinse under cold water. Mix together the pasta, shrimp, green onions and ranch dressing, ...

In large bowl, combine all ingredients toss lightly. Refrigerate at least 1 hour to blend ...