This recipe originally came from Quick Cooking. The time it takes to cook can vary a lot depending upon the heat of the fire, the size of the potato, or how you package it up. When we are in a hurry, I have even cut the potato into chunks and divided it up between four pieces of foil. It is super easy, healthy, and goes well with pork chops or Recipe#267975. When we go camping this is often on our menu. Sometimes I have put the honey on before grilling, and I think that is okay, too.
Any spicy green and mild cheese can be substituted with great success. Very easy but VERY tasty. The dressing is simple so use the best and freshest greens and cheese you can find- I have even used locally produced sheep, goat and cow cheeses- just keep it similar in flavor- like a good queso fresco- thanks cg for the suggestion! The secret is the spicy green with the mild cheese. Keep those two in mind when choosing any substitution. Amazing little salad based on a Whole Foods Recipe. Posted for World Tour 2005.
Make and share this BBQ Cob of Corn With Pepper recipe from Food.com.
Make and share this Mushroom and Avocado Toast recipe from Food.com.
A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine ‘New Idea’. Not sure exactly when, but I think from 2005; it’s one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it’s extremely verasatile: you can add other vegetables that you have on hand that need to be used. I’ve added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.
