This recipe comes from Melissa d'Arabian the winner of season five of "The Next Food Network Stars". I immediately wanted to make these BBQ Ranch Stuffed Eggs as soon as I saw her making them on her new show Ten Dollar Dinners. A quick, inexpensive appetizer, and a great twist on an already family favorite. My tip for the perfect boiled eggs 1. Always put a single layer of eggs in a saucepan and do not crowd. If eggs are cold from the refrigerator fill the pot with cold water. If the eggs are from the counter or at room temperature fill the pot with room temperature water. 2. Bring water to a boil and boil for 3 minutes. 3. Remove pot from the burner. Put a lid on the pot and let set undisturbed for 15 minutes. 4. Pour water off of the eggs holding the lid to keep eggs from falling out. 5. With the eggs still in the pot gently shake them against the sides of the pan and up and down to crack the shell around the hot eggs. 6. Pu
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Lite and Fresh Veggie Wraps
Delicious and loaded with vegetables, the Lite and Fresh Veggie Wraps ! These are as good as they look bringing great ideas for a lite lunch or dinner. Shredded carrots, crunchy cucumbers, roasted red peppers, sundried tomatoes, bean sprouts, and the list goes on...with a creamy dressing. Enjoy! WHAT YOU NEED TO MAKE LITE AND FRESH VEGGIE WRAPS Mayonnaise (or yogurt) Cumin Garlic powder Salt Black pepper Fresh parsley Spring salad mix Shredded carrots Cucumbers Roasted red peppers Sundried tomatoes (from a jar with oil) Basil leaves Sliced provolone cheese Bean sprouts Floured tortillas, burrito size (or whole wheat, spinach, sun dried tomato) HOW TO MAKE LITE AND FRESH VEGGIE WRAPS In a small bowl mix together mayonnaise, cumin, parsley, garlic powder, salt, and pepper; set aside. In the center of the flour tortilla from the top to the bottom, (in the order given) place a small amount of the following items down the center: Lettuce, carrots, c
