Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.
Cook pasta as directed; drain.
Combine hamburger mixture, pasta, and all other ingredients except for the cheese.
Put pasta in a 9x13 inch pan and sprinkle with cheese.
Bake at 350 degrees in oven for 30-40 minutes or until cheese is melted.
Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.
In bowl toss remaining ingredients except croutons. Shake dressing before adding to salad. Add croutons last. Serve immediately.
Add garlic salt and poultry seasoning to melted butter. Pour mixture over bread cubes. Stir to coat.
Bake at 350 for 5-10 minutes until crunchy.
Melt butter and stir in dressing mix. Spread onto bread slices.
Broil until golden or heat in oven at 350° for 15-20 minutes.
While still warm, sprinkle with parmesan cheese and paprika, if desired.
Combine remaining ingredients in a jar and shake well to blend.
Pour over chicken, cover tightly and marinate in refrigerator for 6-8 hours or overnight, turning chicken occasionally.
Remove chicken from refrigerator about an hour before grilling.
Place chicken on medium heat grill, skin side up and cook about 10-15 minutes. Turn chicken and cook an additional 10 minutes or until chicken is no longer pink.
NOTE: Chicken may be cooked in oven. Place 8 inches from broiler.
Melt butter; add salt, pepper and garlic.
Place corn on a square of foil. Brush with butter mixture and wrap corn in foil. Place corn on grill, away from very hot coals. Cook 15-20 minutes, turning occasionally.
NOTE: May be baked in oven 400 degrees for 20 minutes.
In small bowl, combine chicken, shredded cheese, bell pepper and onion, if desired.
Evenly divide chicken mixture over each of 4 tortillas. Top with remaining flour tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place quesadillas onto baking sheets.
Bake at 400° for 12 minutes or until golden brown, turning once half-way through heating.
Cut quesadillas into wedges and serve with sour cream, guacamole, salsa and lettuce.
Grill corn, covered over medium-high heat for 20-25 minutes or until husks are blackened and corn is tender, turning several times; cool.
Remove corn from cobs; place in bowl. Add tomatoes, onion, peppers, cilantro and lime juice. Season with salt and pepper.
Serve with tortilla chips.
When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.
NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.
In a large pot bring salted water to a boil. Add cauliflower and cook until tender, 7-8 minutes; drain and keep warm.
In a saucepan over medium heat, melt 2 Tablespoons butter. Add flour, whisking to blend and cooking for 1 minute. Add milk and cook until thickened, stirring constantly, approximately 8-10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Fontina or Cheddar cheese, Parmesan cheese, chives and pepper.
Pour 1/3 of cheese sauce into casserole dish. Spoon cauliflower into dish, then pour remaining cheese sauce over.
Combine breadcrumbs with remaining cheese. Sprinkle bread crumb mixture over the cauliflower and cheese sauce. Drizzle with remaining 1 Tablespoon melted butter.
Bake until mixture is bubbly and bread crumbs are lightly browned, about 20-25 minutes.