Recipes
  Ingredients Recipes Recipes Recipes Restaurants Recipes Utilities Recipes Cooking Directory Recipes Recipesbox

ASPARAGUS AND CRABMEAT SALAD



Ingredients:
1 Cup(s) Clove garlic, minced
1 Tablespoon(s) Lemon juice - fresh
1 1/2 Teaspoon(s) Shallot - minced
1/2 Teaspoon(s) Dijon mustard
1/4 Teaspoon(s) Pepper
1 Pound(s) Asparagus - trimmed
8 Ounce(s) Crabmeat - cooked
4 large Boston lettuce leaves - or butter lettuce leaves
Directions: Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.
Write a CookBook and Make it Sale America's Most Wanted Recipes Copy Cat Book

Check some related videos
Similar recipes:
Miso salad dressing Blend all ingredients in a blender or food processor until smooth. Yield: 2/3 cup Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias>
Asparagus salad w/pecans Bring large pot of watewr to a boil. Wash aparagus and snap off tough bottoms of stems. When water is boiling , add the asparagus and let water return to a boil.. Cook approx. 3 minutes or until the asparagus is still crsip but tender. Remove t
Asparagus and beef with black beans COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into 1/4-inch thick slices; toss with the
Warm fajita rice salad Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. 1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish.
Mandarin rice salad Combine all ingredients; mix well and CHILL. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98
Lemon couscous salad -Bringer the water and lemon juice to a boil, add the couscous. -Cover and remove from heat. -Allow to steep for 5 minutes. -Fluff the couscous with a fork and toss with the remaining ingredients. -Season with salt and pepper. makes about 5 pounds. Per se
Asparagus cashew stir-fry * woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small
Hot shoestring potato salad Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels. Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes, Bell Pepper &am
Pesto pasta salad Cook pasta according to package directions, adding broccoli during last 5 minutes of cooking. Drain; rinse with the cold water until cool. In bowl, combine sauce mix, oil and vine gar. Add pasta with broccoli, tomatoes, cheese, and salt and pepper to ta
"second time around" couscous salad In a mixing bowl combine the couscous, scallion, celery, chicken and peas. In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper. Yield: 2 servings
Desser miveh (persian fruit salad) Place fruit in serving bowl. Pour orange juice over fruit and mix gently. Garnish with almonds or coconut. Cover and chill several hours before serving.
Chilled garbanzo and potato salad with onion and garlic * small red potatoes, scrubbed and cut into bite-sized pieces ** washed and finely chopped (optional) First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if
Avocado & potato salad with horseradish *Choose avocados that are firm, with just a slight give. If the avocado is soft enough to hold an indentation, it's overripe and won't have the rich nutty flavor that you want for this salad. Bring water to a boil in the bottom of a
Asparagus and chicken in black bean sauce Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massa
Dungeness crab nicoise salad 2 Blanch and shock beans. Simmer potatoes until tender in salted water . Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels.
Lentil, garbanzo bean and tomato salad Combine 2-1/2 cups water, lentils, diced carrots, and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool. Mix all remaining
Baja chicken pasta salad * The chicken breast should be boneless, skinless and weigh about 3/4 of a pound. ** You should use 1 6-oz package of diced mixed fruit. There should be about 1 1/2 cups of the mixture. Heat enough salted water to cover
Spinach salad dressing whisk verything thoroughly until blended and emulsified.
Sesame salad dressing Enjoyable on a garden salad.
Layered cobb salad Make dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified. Make salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan
Buffalo style chicken salad Buffalo Style Chicken Salad offers zesty flavor and a variety of textures and temperatures. Skinned and boned chicken breast halves are coated with a spicy wheat germ mixture, broiled, sliced and arranged on top of several different kinds of le
Apple and walnut chicken salad Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the ski
20-minute potato salad Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain. Toss with remaining ingredients; refrigerate. Makes 6 servings.
Warm turkey-and-sweet potato salad TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well and set aside. Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove. Remove from heat and whisk hot cream int
7 grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice. Chill. Serve on a bed of alfalfa sprouts.
Mediterranean chopped vegetable and herb salad Combine the cucumber, peppers, carrot, tomatoes, cilantro, dill, parsley, mint, garlic and onions in a bowl. Add the olive oil and lemon juice. Toss to combine. Season with salt and toss again. Cover and refrigerate until ready to serve. Variation: A li
Chopped winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabb
Pineapple salad Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from rind; remove core and any "eyes." Slice each fourth lengthwise; cut crosswise into chunks.
Orange wakame salad Soak wakame in 2 cups of hot water for 10 minutes. Drain and add remaining ingredients. Chill and serve. Prep Time. 10 minutes Yield: 4 servings Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Karen Mintzias>
White cabbage, grapefruit and grape salad Finely shred the cabbage. Halve and de-seed the grapes. Cut the rind and pith from the grapefruit, cut the flesh into quarters and slice it thinly. Mix all 3 together in a serving bowl. Beat the remaining ingredients together to make the dressing and fold
Asparagus and crab meat soup (mang tay nau cua) Cut asparagus into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck eg
Fresh tuna & red potato salad Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add the potatoes and cover. Heat until boiling then reduce the heat until simmering and simmer the potatoes 30 to 35 minutes or until they are tender, then drain and cool
Turkey tonnato salad For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream or yogurt. Season with pepper. For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of dressing. Taste for seasoning. Arrange arugula or watercress on large plate. Mo
Antipasto salad #2 In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes. Arrange chopped lettuce on a large platter, strain mushrooms &
Quick asparagus salad Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip. Wash well and cut on the diagonal into 1 1/2-inch lengths. Bring 6 cups of water to a boil in a saucepan over high heat. Add the a
Cabrales cheese souffles with endive and asian pear salad Preheat oven to 350F . Butter 6 each 3/4 cup souffle dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 T butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk a
Cobb salad Whisk dressing ingredients together; set aside. Line individual salad plates or a large platter with butter lettuce leaves. Spread shredded lettuce and watercress over butter lettuce leaves. Arrange chicken, bacon, eggs, tomatoes, and avocado in
Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997
Asparagus vinaigrette Wash and trim asparagus. Cook until just tender, about 10 minutes; drain. Rinse with cold water to stop cooking; drain on paper toweling. Arrange on a platter; chill. Combine oil, vinegar, mustard, salt, pepper, parsley, green onion, relish, and
Tossed bean salad Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill. Food Exchange per serving: 2 VE
Ziti with asparagus, peas and lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to sto
Chef's salad Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cookin. Peel eggs; slice. Meanwhile, rub large salad bowl with garlic clove; discard g
Lettuce and fruit salad with poppy seed dressing Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing. Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add 3/4 cup v
Asparagus and garlic Preheat oven to 350 (175) 1. Put ingredients into foil, sealed, and cook for 20-25 minutes. 2. Divide into multiple foil packets as needed.
Lime mint salad #1 In sauce pan heat jello and apple sauce over low heat till jello is dissolved. Cool. Add celery, nuts, cherries and Lemon Lime beverage. Chill until syrupy. Chill evaporated milk in ice trays until it forms ice around edges of trays. Whip and add L
Layered zucchini potato salad In med saucepan, bring water, 2 T margarine and salt to rolling boil. Remove from heat. Stir in sour cream and potato flakes until combined. Add corn; mix well and set aside. In large skillet, melt 2 T margarine; add zucchini and onion. Stir-fr
Mediterranean salad dressing mash the minced garlic with the salt with the side of your knife to form a paste. whisk the mustard and vinegar and garlic until blended. add the olive oil, herbs and pepper and whisk until smooth and creamy. this is great on a fresh vegetable salad. add
Sweet 'n sour spinach salad 1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors. 2. In a large bowl, combine all salad ingredients except eggs. 3. Just before serving, add enough dressing to coat greens; toss
Asparagus strudel Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Me
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
Loading...



Christmas Recipes::Israel::Music::Real estate::Real estate bookmarks::Лекари::Рецепти::Кредити::SEO::PHP Recipe Book ::Privacy