30 minutes before serving, add mushrooms and wine or broth.
Cook macaroni according to package directions; drain.
Stir cooked macaroni, soup, milk, tuna and peas, if desired.
Pour into prepared dish. Sprinkle with cheese. Bake uncovered at for 20 minutes.
Top with french fried onions and bake 5 more minutes.
Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.
While biscuits are baking, melt the butter in a pan and stir in garlic powder.
Once the biscuits are done brush the tops with the butter mixture.
Cook meat with taco seasoning mix as directed on package. Spoon salsa onto pizza crust. Spread meat onto pizza; top with cheese.
Bake 8-10 minutes or until crust is golden brown and cheese is melted.
Top with lettuce, onions and tomatoes. Crush taco shells; sprinkle over pizza. Drizzle with sour cream, if desired.
Add tomato sauce, water, bouillon, garlic powder and cumin. Bring to a boil. Do not stir during this phase.
Reduce heat, cover and simmer for 20 minutes.
Cover with plastic wrap and chill until serving time.
Slice bread into 1-inch thick slices. Place on a baking sheet.
In a small mixing bowl, combine melted butter, cheese and seasonings.
Spread over cut sides of bread.
Bake for 8-10 minutes or until topping is lightly browned and bubbly.
Cut chicken into 1-inch pieces.
Place flour, eggs and crushed chips each in a separate bowls.
Dredge chicken in flour first. Then roll in eggs. Then coat with crushed chips.
Place onto prepared baking sheet. Drizzle with melted butter.
Bake for 20 minutes, turning halfway through the baking time.
Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.
Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.
Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.
Flip the potatoes and bake for another 10-15 minutes, or until golden brown.
Open husk; remove what silk you can. Spread 1 teaspoon of soft butter on each ear of corn. Close husk.
Grill corn over medium-high grill for 20 minutes or until done, turning every 5 minutes.
In a large bowl, cream together peanut butter, butter, white sugar and brown sugar until well blended.
Beat in the eggs, one at a time.
Add milk and vanilla.
Combine the flour, baking powder and salt; stir into creamed mixture.
Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball in a criss-cross patter with fork tines.
Bake for 8-10 minutes in the preheated oven, or until edges are lightly browned.
Heat chicken stock, garlic, and salt/pepper in a very hot pan until boiling.
Toss beans in liquid until liquid reduces to about 1/2 of original amount.
Add butter and toss around for 1-2 minutes. Season with more salt and pepper to taste.
Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.
Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.
For dressing, mix the dressing ingredients together in a jar.
Just before serving, drizzle the sald with the poppyseed dressing.