Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 1 Pound(s) Shrimp shelled and cleaned 1 1/2 Pound(s) Cleaned asparagus 1 Thin lemon slice 1/4 Cup(s) Sliced green onion 2 Tablespoon(s) Minced parsley 1 medium Diced tomato 1 Ounce(s) grated monterey jack cheese 1/2 Cup(s) Salad oil 4 Tablespoon(s) Vinegar 1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS) 1/8 Teaspoon(s) Pepper 1 Tablespoon(s) (4 0Z.) Boned, Skinned 1 Tablespoon(s) Basil 1 Tablespoon(s) Chervil Directions: Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.
Check some related videos Similar recipes: Caribbean chicken salad 1. Mix together the rice, pineapple, banana, grapes and lemon juice. 2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and chili powder if using. Add the chicken and rice mixture stirring well to coat. Season with salt and p Caesar salad (warner) With the motor running, drop garlic cloves into the bowl of a food processor fitted with the steel blade. Mince, then add anchovies and process to combine. With the motor running, add oil in a thin stream until thickened. Add lemon juice and eg Refrigerated fruit salad In a large bowl combine peach pie filling, pineapple, oranges, blueberries, marshmallows, and bananas; mix well. Cover; refrigerate at least 4 hours or overnight. Dilly beef salad Combine beef, green pepper, sliced olives, and chopped pickled onion; chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and lemon juice; mix well and add to meat mixture. Toss lightly. Chill at least 1 hour. Garnish with pic Simply asparagus salad Bring a pot of water to a boil, add the asparagus and cook for 2-3 minutes. Drain and run under cold water to refresh. Pat the asparagus dry with a kitchen towel. Place the lemon juice, lemon zest, mustard, sugar, salt and pepper in a small bowl. Slowly d Tomato, garlic and shrimp skewers COMBINE cocktail sauce, oil, finely chopped garlic, basil, salt and cayenne pepper in large bowl; mix well. Add shrimp; toss to coat. Cover; refrigerate for 30 minutes. ADD garlic cloves to boiling water. Cook for 3 to 4 minutes; drain. Alternately threa Different potato salad Boil and chop potatoes. Add onions, celery, salt and pepper. Separate egg whites and yolks. Chop whites into potato mixture. Mix yolk with vinegar, mashing yolk to dissolve. Add mustard and mayonnaise, mixing thoroughly. If too thick, Asparagus salad with pecans Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold wate Springtime chicken salad VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat. Cover. Let stand 20 mi Chinese chicken salad Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. Bake the chicken, skin side up, for 45 minutes at 350 degrees F. Let the cooked chicken cool. When the chicken is cool, shred it. Deep-fr Skillet salad Fry bacon until crisp, remove from skillet and drain on paper towels. Combine vinegar, water, sugar, and salt to fat in skillet and heat to boiling. Cool slightly and pour over lettuce. Crumble bacon on top and toss with lettuce. Serve at once. A Shrimp in indian sauce Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the card Pan-fried catfish with arugula-orange salad Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper. Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of caye Another bean salad Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313. Country potato salad * Cut into 1/2-inch cubes Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes. In large bowl, whisk olive oil, vinegar, salt and pepper. Salad nicoise Cook green beans in pot of boiling water,add green beans and boil till tender crisp, about 2-3 minutes. Refresh with cold cold water and dry. In large pot of salted water, Summer fruit salad with mint sugar Makes 6 servings. Pulse mint and sugar in a food processor until finely groun d. Sprinke mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. *** Recipe Variation - process 1/4 c sugar with 1 c gresh basil Asparagus cream soup 1. In medium saucepan melt Crisco; add onion and cook until tender. 2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat. 3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Five-fruit salad Toss pears and banana in the orange juice. Combine all ingredients except the yogurt in a medium size bowl; toss to mix. Serve with the vanilla yogurt. Recipe by: Collection by Sandal English Spinach feta salad Cook pasta Chop Spinach Combine all ingredients in a large bowl and toss well. Garnish with lemon wedges and fresh pepper if desired. Neptune's salad Completely dissolve gelatin in boiling water. Stir in yogurt, chili sauce, onion and lemon juice. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 4 individual plastic containers (for brown bagging) or serving dish Calico salad Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti Roasted potato salad Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add Crawfish or shrimp cocktail Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" Zucchini fiesta salad * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, com East indian shrimp in a tandoori marinade Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag a Orange cucumber salad Peel the cucumber. Cut in half lengthwise, then thinly slice on the diagonal. Use a vegetable peeler to remove a few thin strips of rind from the orange. Remove only the colored part, not the underlying bitter white pith. Very thinly slice the r Mixed greens salad with blue cheese, chopped cashews and bal Hot dutch potato salad Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot. Variation: Add Oriental chicken salad Salad: Cook chicken. Cool then cut into pieces. Set aside. Shred cabbage and mix with almonds, crushed noodles, sesame seeds, green onion tops. Mix in chicken. Sauce: Mix sugar, pepper, bullion, rice vinegar, oil, soy sauce in container. To Serve: Pour sa Taco salad with cumin dressing Toast the tortillas on a baking sheet in a 400 F oven for about 10 min. While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size pieces. Chop the lettuce and arrange it in the bottom of a salad bowl. Make the cumin dressing by combining 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 Abidjan cabbage salad Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing & the vegetables. Refrige Thai shrimp with asparagus SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Dro Shrimp fajitas Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes. Meanwhile, wrap tortillas in foil and place in a 350 degree oven until hot (about 15 minutes). Heat oil in a wide nonstick frying pan over medium Chinese noodle salad Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and s Santa fe salad Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce wit Mexican shrimp cocktail Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with s 24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. R Stefen's melon and jicama salad Combine melon, jicama and red onion. Whisk together citrus juices, zest, jalapeno, mustard and olive oil. Season to taste with salt and pepper. Toss and let sit for 1 hour. Serve in lettuce cups. Per Serving: 310 calories, 2 g protein, 17 g car Chinese crunch salad In a fry pan over medium heat, melt butter and lightly brown almonds and sesame seeds; set aside. In a jar with a tight fitting lid, combine oil, vinegar, sugar and seasoning pack from noodles; shake well, set aside. Place coleslaw mix in a bowl. Right be Indonesian chicken salad Roast the peppers by broiling or grilling it until it's black all over. Or stick it on a long-handled fork and blacken it over a gas flame. Peel, seed and dice (you'll need 1/4 cup). Cook the rice according to the package directions; Asparagus and crab meat soup - mang tay nau cua Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the cra Asparagus and blue cheese quiche NB* As usual, the weight of pastry is the weight of flour used to make it. Roll out the pastry and line a 9" flan ring. Bake blind as usual at a high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins just to colour light 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 Rockmelon salad with orange dressing Peel the rockmelon, remove seeds and slice into wedges. Combine with avocado, onion and cashews. Combine all the dressing ingredients in a jar and shake well. Pour over salad and serve. "Sunday Mail", Adelaide, South Australia, 23 Feb 1997 Beet carpaccio salad with mint vinaigrette Preheat oven to 350F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until be White bean and pepper salad 1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl. 2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours. Make 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 Tuna & egg salad Mix with fork until well blended. Serve tuna-and-egg mixture into pita pocket topped with bitesize pieces of tender bibb or boston lettuce and 1 diced medium tomato. Soruce: The San Diego Union Tribune Food Section, Sept 29, 1994 & The Tun