Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 6 Ounce(s) Shrimp -- cooked 16 Ounce(s) Green beans 1 Garlic 1 Tablespoon(s) Salad oil 1/4 Teaspoon(s) Mustard powder 1/2 Teaspoon(s) Sugar 1/4 Cup(s) Vinegar 2 Chicken bouillon cube 2/3 Cup(s) Rice -- cooked 1 Cup(s) Celery -- sliced 1/2 Cup(s) Onions -- sweet, sliced 2 Cup(s) Lettuce -- shredded Directions: Rinse shrimp and cook. Chill can of green beans. Drain and save liquid. Slice thinly the garlic clove and crush in large bowl. Add oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate. Heat bean liquid. Add bouillon cubes and stir until dissolved. Add enough water to make 2 cups. Add rice. Bring to a boil and cook rapidly, uncovered, about 8 minutes or until rice stands above the water line. Reduce heat to lowest point, cover and steam for 12 to 14 minutes. Spread rice in a shallow pan to cool. Refrigerate for 10 minutes or until needed at serving time. Add rice to shrimp and bean mixture. Toss together with celery, onion and lettuce. Serve with soy sauce.
Check some related videos Similar recipes: Jicama and red pepper salad 1. Dice the vegetables to equal sizes (1/4 inch or so?) 2. Wisk together the other ingredients and pour dressing over vegetables. 3. Marinate for 2 hours before serving. Shrimp and grapefruit salad with hearts of palm and curry oi Curry oil: Combine oil and curry powder in a small saucepan or skillet. Cook over low heat for 1 hour. Strain through a coffee filter and let cool. With a sharp knife, cut peel from grapefruit, including all white pith, and cut sections free from membr New orleans-style shrimp and rice Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3-4 minutes. Add bell peppers, onions and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt and ho Skinny shrimp scampi In a shallow 1-1/2 quart microwave-safe dish, microwave margarine on 100% power (HIGH) 55 to 60 seconds or until melted. Stir in lemon juice, garlic, butter-flavored salt, and pepper. Stir in shrimp. Microwave on 100% power (HIGH) 1-1/2 minutes. All-apple salad with florida dressing 1 x Tangelo, juice of 6 x Different kinds of apples Note: Try Red and Golden Delicious, Granny Smith, Rome Beauty, MacIntosh and Winesap apples. Core and dice apples. mix yogurt and juices and pour over apples. Chill and serve. Makes 4 After-the-holidays salad In a mixing bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey and mix gently. Chill. Serve on a bed of lettuce, if desired. Yields: 4 servings. The fruit, nuts and seasonings give the Mixed greens salad with balsamic dressing and warm goat chee Goat cheese rounds are made by scooping a ball of room temperature goat cheese with a small ice cream scoop. Shape into flattened balls and press into italian bread crumbs. Bake in 350F oven for about 5 minutes. Let cool slightly or the cheese will be t Seven layer salad Note: The name in the family recipe book is "Seven Layer Salad." Don't ask me why? It really isn't seven layers, but it has become my favorite. (BC) Using a fairly deep baking dish (I use a 4" deep 9" X 9" pyrex p Pasta salad with tomatoes & corn Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon of oil in heavy skillet over medium heat. Add corn; saute' 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to blend. Season Carrot-raisin salad #2 SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Soak raisins in boiling water 1/2 hour. Drain well. Mix all ingredients and chill... Makes 2 servin Mozzarella salad Whisk together olive oil, salt, oregano, garlic, vinegar, pepper, and Parmesan cheese. Set aside. In large salad bowl, mix lettuce, black olives, tomatoes, green olives, and mozzarella. Pour dressing over salad and toss to coat. Country ham, virginia peanuts and black-eyed pea salad Put peas in a saucepan with 3 cups water and 1/4 ts salt. Simmer over medium-high heat until fully cooked but not mushy, 25-30 minutes. Drain. Rinse under cold water. Dry well. Whisk together 2 tb peanut oil, 1 tb vinegar and 1/4 ts peanut butt Fruit dressing for fruit salad In blender jar combine lemonade, ginger, orange bits, mace and allspice. Blend until smooth. stir in sour cream. Serve with any fruit salad. Rice and lentil salad Cook grains separately, in 2 cups water, until done, 45 minutes or less. For the dressing, I used a prepared nonfat tomato-herb dressing (Trader Joe's) mixed about half and half with red wine vinegar because I generally find prepared nonfa Buttermilk ranch salad dressing Whisk the mayo, add and whisk together all ingredients except buttermilk, then whisk in buttermilk. 7-grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice. Chill. Serve on a bed of alfalfa sprouts. Melon ball salad Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sherbet. Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper and minced fr 5-bean salad Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desir Asian noodle salad Cook vegetables as directed on package until crisp-tender. Drain; rinse with cold water. In a large bowl combine vegetables, cabbage and onions. In a small jar with tight-fitting lid, combine oil, vinegar, sugar and seasoning package from soup mix Rotkrautsalat (red cabbage salad) Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sizzling goat cheese salad On a serving platter arrange greens, olives, tomatoes, and green onions. Cover and chill. For dressing, in a screw top jar combine salad oil, vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover and shake until well combined. I Wild zucchini rice salad Cook the dry rices. (Soak the wild rice in 1/2 cup water for 2-4 hours. Then cook it in 1/2 cup water for 15-20 minutes and then add the brown rice and cook together for 45-60 minutes longer. Add extra water if necessary.) The rices will make 1 Roasted tomato and rice salad Roast the tomatoes over the high flame of a gas range or a broiler. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mix the dre German potato salad (kartoffelsalat) Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasoni Blueberry salad Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved liquid to make 1-3/4 cups; add to dissolved gelatin. Pour into a 13x9" pan. When gelatin is slightly thickened, fold in Wok flashed salt and pepper shrimp with lemon basmati rice Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. In a large bowl, mix peppercorns, salt and cornstarch. Dredge shrimp in mixture. In a very hot wok, add oil and fry the shrimp quickly. Add the scallions. Cook until shrimp ar Main dish potato salad Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl. Add the potatoes, ham, green onions, celery and eggs. Toss to mix well. Cover and refrigerate for several hours or until well chilled. T Barbecue spiced grilled gulf shrimp 1 tb Garlic powder 1 tb Black pepper 1 tb Salt 2 ts Dried oregano 1 tb Dried thyme 1/2 tb Dried dill -------------------------SAFFRON & SWEET CORN CREAM------------------------- 2 c Whipping cream 1/2 ts Saffron thr Kalter kartoffelsalat (cold potato salad) In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onio Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Hot oriental salad Heat oil in large skillet or Dutch oven over medium-high heat. Add garlic and ginger; saute until garlic is lightly browned. Add celery; stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach; stir-fry 2 minutes. Add soy Papaya salad Treat from the Islands. Let papaya ripen at room temperature until skin turns yellow and they are soft to the touch. Then refrigerate until ready to use. To serve, cut in half lengthwise if small, or in good sized wedges, and remove the black seeds Sadie's shrimp salad Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing Couscous salad In a large bowl, combine the couscous and bouillon granules. Stir in the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Add the tomato, cucumber, and dressing and toss until blended. Cover and refrigerate until ready to serve. J Spinach salad dressing whisk verything thoroughly until blended and emulsified. Black bean and rice salad (vegan) Leftover black beans and rice combine to make a great lowfat, low cholesterol salad. Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves. N Vegetable finger salad Press out in one piece without separation 2 packages Pillsbury Crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as directed on Crescent Roll package and cool. Mix together cream cheese, mayonnaise and Hidden Valley Ranch Brown jasmine rice salad Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool. My personal preference is to half the soy sauce, water and honey or brn. sugar Curried shrimp and macaroni salad Mix the curry powder into the mayonnaise. Put the remaining ingredients in a large bowl. Dress with the curried mayonnaise. Chill 1-2 hours. NOTES: * A cold pasta dish -- This salad is quick and easy. It's best if made several hours Lemony fruit salad In a medium saucepan, combine pudding mix, sugar and 1/4 cup water. Stir in egg yolks. Add 2 cups water; mix well. Cook over medium heat until mixture comes to a full boil, stirring constantly. Cool about 45 minutes or until completely cooled, sti Lobster and confetti vegetable salad Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper. Char bell peppers over gas flamer or in broiler until blackene Corn fritters with arugula and warm tomato salad Prepare tomatoes: Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minut Strawberry-orange salad Stir 1 tsp. strawberry and 1 tsp. orange gelatin (dry_ into yogurt;; refrigerate. Pour boiling water on remaining strawberry and orange gelatin in bowl; stir until gelatin is dissolved. Stir in strawberries; break apart with fork. Stir in grape j Mango-shrimp salad Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl. Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, green onions; mix gently. Place tortilla side by side on a baking sheet Macaroni shrimp salad Combine cooked macaroni, shrimp, celery, water chestnuts, pineapple, and nuts. Make salad dressing by combining dressing ingredients and mixing well. Pour over salad and stir to combine thoroughly. Serve on a bed of lettuce. Top with a sprinkling Caesar salad Bacon slices crumbled or top with chicken breast or salmon etc. Dressing: Whisk mayo, add lemon juice,pepper,garlic and worchestershire and whisk again. Add buttermilk, whisk then add parmeson. Set aside preferably for a couple hours to blend flavors. No Jicama cheese salad Place jicama, cheese, and pimientos into a large bowl and set aside. In a separate bowl, combine the lemon juice, olive oil, chili powder, onion, and oregano, and mix thoroughly. Pour this dressing over jicama mixture and toss well. Let stand 15 minutes b Minted potato salad Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon juice, mint, salt & pepper. Pour the dressing over the salad & toss to coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas. Waldorf salad In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste. Core apples, cut into bite size pieces, dice celery. Add both to salad bowl, fold in nuts. Chill up to two hours. Toss before serving. variations: banana Carrot salad Parboil carrots for about 12 - 15 minutes. Add rest of ingredients and marinate in refrigerator at least 24 hours. Serve chilled