1 cup mozzarella cheese, shredded
1 cup mayo
1 Tbsp. onion, finely chopped
1 tsp. Halladay's Spicy Garlic Dill or Cucumber Dill Seasoning
1 loaf French bread, sliced
½ lb. shrimp, peeled, deveined and cooked
Preheat oven to 400°F. Combine cheese, mayo, onion and seasoning; place 1 Tbsp. on bread with a shrimp garnish on top. Bake until brown and toasty.
Whisk together seasoning, oil, honey and vinegar. Cook meat until almost done; in the last five minutes of cooking, pour mixture over desired meat.
Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.
Whisk eggs, seasoning and water. Pour into lightly greased pan and cover and cook over medium heat until almost cooked through. Add fillings, fold over and cover until cooked through.
¾ lb. shrimp, peeled, deveined, cooked and chopped
2 ribs celery, finely chopped
2 Tbsp. light mayo
1 Tbsp. non-fat Greek yogurt
1 to 2 tsps. Halladay's Spicy Garlic Dill Seasoning
1 large cucumber, cut into 30 thin slices
Combine all ingredients except cucumber; salt and pepper to taste. Arrange cucumber slices on a platter. Top each slice with a tablespoon of shrimp salad and dust lightly with seasoning for garnish.
Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.
Preheat oven to 425°F. Quarter carrots lengthwise, then cut in half if too long. Toss with olive oil and seasoning of choice. Sprinkle with salt and pepper to taste. Spread seasoned carrots on a baking sheet in a single layer and roast until golden brown, about 20 to 25 minutes, turning once halfway thorough cooking time.