122632 meg red loaded Recipes

red potatoes, cut into chunks, cream cheese, softened, shredded cheddar cheese, bacon bits, cayenne pepper, garlic powder, grated parmesan cheese

red potatoes , about 15 small potatoes, shredded cheddar cheese, mayonnaise, scallion, chopped fine, bacon , cooked crisp and crumbled, chopped fresh basil leaves , optional

red bell pepper, spread, crumbled feta cheese, mayonnaise, lime juice, fresh mint, chopped, fresh parsley, chopped, burgers, lean ground beef, crumbled feta cheese, fresh spinach - rinsed, drained and coarsely chopped, bread crumbs, egg, garlic, minced, chopped onion, fresh basil, coarsely chopped, fresh mint, coarsely chopped, fresh parsley, coarsely chopped, salt and ground black pepper to taste, kaiser rolls, split and toasted, tomato, sliced, leaves lettuce

red potatoes , scrubbed and sliced in wedges, sour cream, mayonnaise, ranch dressing mix, bacon bits (real not the imitation ones), fancy sharp cheddar cheese, green onion , nearly finely sliced

red potatoes, olive oil, prechopped onion, fat-free , lower-sodium chicken broth, all-purpose flour, low-fat milk, divided, reduced-fat sour cream, salt, freshly ground black pepper, bacon slices, halved, cheddar cheese, shredded (about 1/3 cup), sliced green onions

red potatoes, cubed, bacon strips, chopped, cubed fully cooked ham, shredded cheddar cheese, salt, pepper, sour cream

red potatoes (about 3 medium), cut into chunks, evaporated milk, butter, shredded cheddar cheese, divided, real bacon bits, divided, garlic powder, salt, sliced green onion

red potatoes, quartered, bacon strips, chopped, mayonnaise, creamy caesar salad dressing, ranch salad dressing, sour cream, dijon mustard, green onions, chopped, shredded cheddar cheese, coarsely ground pepper , optional

red, red salad, reminiscent of the 50s favorite chopped salad , this dish indulges your whim for something red and colorful for spring and summer eating. you can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. toast the meal with icy lemonade. this makes about 8 1- to 1 1/2-cup servings., radishes, greens removed, trimmed and quartered, head red cabbage, cored and chopped, grape tomatoes, red kidney beans, drained and rinsed, red bell pepper, seeded and diced, red onion, diced, salt and freshly ground black pepper to taste, salad dressing to taste

red kidney beans (including liquid), butter, red onion, finely chopped, garlic salt, liquid smoke, salt, fresh ground black pepper, red pepper flakes, paprika, red kidney beans (including liquid), cooked brown rice (quick cooking version is fine)

red forest fruit , such as red currants, black currants, blackberries and raspberries (i used frozen), caster sugar, plain flour, baking powder, salt, caster sugar, plus extra for a generous sprinkling on top, butter, almond milk (this can be cows milk), cinnamon, vanilla extract, sliced almonds, mascarpone, creme fraiche, icing sugar, passion fruit

italian sausage, crumbled, yellow onion, diced, fresh parsley, chopped fine, mushrooms, drained (pieces & stems or sliced ), red pasta sauce, stewed tomatoes, with liquid, fresh rosemary, chopped fine, sea salt (more or less to taste), black pepper (more or less to taste), sugar (more or less to taste), red wine

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.

red potatoes, milk, butter,cubed, pepper, salt, shredded cheddar cheese,divided, crumbled cooked bacon, sour cream, minced chives

red potatoes, boiled, cooled, and cubed, buttermilk ranch dressing, sour cream, garlic powder , to taste, salt , to taste, white pepper , to taste, snipped chives, crumbled cooked bacon, super sharp cheddar cheese, shredded

red potatoes, cooked and mashed with skins on (i cook mine in the microwave, approximately 4 minutes on high, make sure to stab them with a fork or), butter (optional) or 1 tbsp margarine (optional), plain low-fat yogurt, fresh chives, shredded colby or 1 tbsp colby-monterey jack cheese, bacon, crumbles (optional), smoked paprika (to taste)

red lentil , picked over (available at natural foods stores, east indian markets, and some supermarkets), onions, chopped, vegetable oil, garlic cloves, minced, grated peeled fresh gingerroot, ground cumin, ground coriander, chicken broth, drained canned tomato, vegetable oil, minced seeded fresh red chili (wear rubber gloves ) or 1/4 tsp hot red pepper flakes, cumin seed, turmeric, fresh coriander sprig, if desired (to garnish ), pappadams (available at east indian markets and specialty foods shops), vegetable oil (for frying the pappadams)

red cabbage, red wine vinegar, sugar, salt, bacon, fried and divided, bacon fat (reserved from fried bacon), apples, peeled, cored and cut into 1/2-inch wedges, onion, chopped, onion , pireced all over with whole cloves, bay leaf, boiling water, dry red wine (optional), red currant jelly