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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30
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In a large bowl, Spicy black bean & lentil salad Put legumes in separate bowls. Whisk together mustard, garlic, parsley,
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of each stalk with your fingers. Let the stalk break where it wants to.
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in cold water. Drain and reserve. Soak porcini in stock or water. Bring
to a boil and reduce volume to 1/4 cup. Strain. In blender, combine
balsamic vinegar and the mushro 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.
Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a
large pot of boiling water for about 4 minutes, until just
tender-crunchy. Drain, refresh under cold running water, then dry
carefully with paper towels.
Whisk together Potato and corn salad with bacon, blue cheese, and sherry vi Prepare barbecue (high heat). Grill corn until husks are blackened on all
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Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper
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Stir in mandarin oranges and pineapple and chill until firm.
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cold water until cool. Place in a large bo Hot potato salad In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat,
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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 Easy but elegant asparagus and tomato salad with dijon vinaigrette Whisk together minced onions, Worcestershire sauce, Dijon mustard, salt, pepper and vinegar in a small bowl. Add olive oil in a steady stream, whisking to blend and emulsify. Set aside.
Trim woody ends off asparagus stalks. Peel asparagus stalks if nee Asparagus and acorn squash rings Trim thick asparagus ends; cut squash in half
crosswise. Scoop out and discard squash seeds; slice
squash into 1/4-inch rings. In kettle, carefully cook
squash rings, then asparagus in boiling, salted water
until tender. Don't ov Smashed potato salad Put potatoes in large pot and add enough cold water to cover generously.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a f Caramel apple salad Mix cored & diced apples, raisins, celery and walnuts well. Mix
butterscotch pudding and plain yogurt well. Mix pudding mixture with apple
mixture well and refrigerate for at least an hour before serving. Enjoy.
Roasted beet salad with horseradish vinaigrette in another baking dish. Whisk olive oil, thyme, salt, and 1/4 tsp pepper
in small bowl. Drizzle oil mixture over beets, dividing equally; toss to
coat. Cover dishes with foil and roast until beets are tender, about 1
hour. Uncover and roast until beet Orange-pineapple salad Cook pineapple in juice for two or three minutes, add jellos and cook
another minute or two, pour in casserole dish and let cool, then stir in
cottage cheese and cool whip. Set in ref. for two or three hours. Will
keep for days.
Asparagus won tons in uncovered electric skillet, heat 3/4 inch of oil to
360 degrees. Meanwhile, in medium bowl combine 1
envelope Instant Spring Vegetable Soup Mix, asparagus,
and water chestnuts. Place 2 teaspoons of the mixture
on the center of each Won To Barvarian veal with asparagus In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hou |
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