Barvarian sausage salad * Mustard must be the strong Djon or Gulden Type.
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar.
Adjust seasonings if desired. Add the capers;
mix well.
Turkey salad stuffed eggs 1>
. Place eggs with enough water to cover in medium-sized saucepan. Bring
to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold
running water to cool. Peel; halve crosswise. Remove yolks and reserve for
another use. 2
>
. Cut
Foil baked chicken rice & cabbage Cut chicken in quarters. Simmer onion in the melted butter for 5
minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and
undiluted soup, stirring as it heats. Have ready four pieces of
aluminum foil, 12 x 12 inches. Lightly oil one side and
Hungarian stuffed cabbage Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from heat. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leave
Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside.
Cook rice according to package directions.
Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss
with vinaigrette. cover and refrigerate at least 3 hours
Wilted spinach-leek salad Place egg in small saucepan, cover with cold water, bring to a boil. Reduce heat, simmer about 15m inutes. Immediately drain, run cold water over egg to stop cooking. Peel and chop.
Place spinach in large bowl, set aside. Heat oil in large nonstick skilet
Apple and cabbage appetizer SERVES 6-8 AS A VEGETABLE DISH
This is more typical of Pennsylvania Dutch cooking than anything else. The apples add a sweetness to the harsh taste of that old lifesaver, cabbage. This dish works well as an accompaniment to most meals.
Heat a large Dutch
Docpepr's new world spamanero salad Chop Spam (after pouring off the slime), onions, eggs and Habaneros in a
blender, food processor, Spam, -uh I mean- Meat grinder. I recommend
fine/puree or when Spam is unrecognizeable.
Mix in the Pineapple (can use small chunks for crunchiness, o
Arugula salad with orange segments and orange vinaigrette
Linguine tuna salad * Thaw peas before using in this salad.
~--------------------------------------------------------------------------
Cook Linguine according to package directions, drain. Meanwhile, in a
large bowl, combine lemon juice, oil, onions, sugar, Italian Seso
Tangy mashed potato salad Cook potatoes in boiling water until just cooked through. In a medium bowl,
whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2
teaspoon salt. Pour the dressing over the potatoes and toss thoroughly.
(The salad can be prepared
Red potato salad with grainy mustard dressing Place potatoes in a large saucepan with just enough water to cover.
Bring to a boil and cook until tender, about 8 to 15 minutes. Drain
and set aside until cool enough to handle.
Chop potatoes and mix with scallions, celery and olives.
To m
Cabbage casserole Preheat oven to 350 deg F.
In skillet, saute onion and celery in margarine 2 minutes. Add beef and
salt and stir another 2 minutes. Spread half the cabbage in 2 qt baking
dish and cover with half the apples and all the meat mixture. Add
remaining cabbage
Quick waldorf salad Combine apples, celery, pecans, and salt; toss lightly. Add sour cream and
yogurt; toss again lightly.
Chicken potato & spinach salad TO PREPARE THE DRESSING: Combine mustard and the egg in a 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
Chicken salad asian-style In large bowl, mix together chicken, water chestnuts, green onions,
sesame seeds, almonds and poppy seeds. Pour Dressing over chicken
mixture; toss gently to mix well. Refrigerate salad until chilled,
about 2 hours.
At serving time, mix chicken
Fall spinach salad 3 tb White wine vinegar
1/2 c Olive oil
2 tb Dijon mustard
1 x Shallot, minced
1/2 ts Salt
1/4 ts Pepper
-----------------------------SALAD---------------------------
15 c Spinach leaves
2 x Avocados, peeled, pitt
Luby's pea salad Combine all ingredients, cover and refrigerate for at least 2 hours.
Antipasto salad #3 Mix everything together and refrigerate overnight. This makes a huge
quantity, but seems to keep practically forever.
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 ch
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
Shrimp salad wraps 1. Quarter cucumber lengthwise and cut julienne into 2 inch strips, slice green onion lengthwise into 2 inch slivers, cut carrots julienne into 2 inch strips.
2. Combine rice with 1 1/2 cups of water, 1 tbsp. of rice vinegar, and salt in medium saucepan.
Dilled potato-apple salad Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover
Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let
Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside.
Cook Snow Peas in A Small
Italian asparagus rice salad Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown.Remove chicken; place in large bowl.
Classic crab and shrimp salad Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.
Fennel and apple salad with cider vinaigrette Quarter, core and thinly slice the Granny Smith apple
Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat.
Mound salad on 4 plates, spr
Mexican chef's salad Bone and dice the chicken. Heat a small amount of vegetable oil in a large
frying pan until it starts to smoke. Add the chicken cubes and fry over
medium-high heat, stirring frequently, until they are browned (2 or 3
minutes). To the chicken
Pineapple and cheese salad Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese
cubes on lettuce leaves. Top with pineapple chunks and mayonnaise.
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.
Spiced grape salad Combine ingredients and let set in refrigerator until jelled.
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
Oriental cabbage salad Combine the c
abbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.
Hungarian cabbage rolls for diabetics Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes. Drain and cool leaves. Puree carrot in ble
Kohl westfalisch (westphalian cabbage) Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute
for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth
and cover, simmer over low heat for about 15 minutes. Meanwhile peel,
quarter, core and cut apples into
Fruit salad Bring the champagne and sugar to a boil in a small saucepan. Simmer,
stirring frequently, just until the sugar has been dissolved. Remove the
pan from the heat and stir in the orange juice. Chill the mixture in the
refrigerator while preparing the
Basil tortellini salad Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, and carrot. For dressing, in a small bowl stir together the mayonnaise, parmesan cheese, basil, milk
Dole seafood pasta salad Drain tropical fruit salad; reserve 1/3 cup juice for dressing. Toss hot
pasta with sesame oil. when cool, mix with Fruity dressing. Add Tropical
Fruit Salad and remaining ingredients. Serves 8.
Bea's unstuffed cabbage NOTE: This has a long cooking time. It is a dish that is best
prepared early in the day and reheated at serving time since the
flavor improves. Ms. Brody says that this dish could easily
feed a crowd if you have a pot or pots big enough to do
Bean & cashew nut salad In a large bowl, mix the drained beans with the celery and sweet
pepper. Roast the cashew nuts, in a dry frying pan, until browned.
Put on paper towels and allow to cool. When cool, toss into the beans
with the green onions. Mix the tomato sauce
Dottie adamson's mock crab salad or celeriac dip (narsai) Grate 1-1/2 Cups peeled raw celery root on finest shredder.
Add other 7 ingredients: lemon juice through sour cream. Mix well. Leave
for 1-2 hours in refrigerator. Mix again. Serve on tiny crackers like wheat
thins.
VARIATION: use lowfat mayonnais
Bow-tie pasta salad Mix everything between pasta and sundried tomatoes.
Make dressing by mixing tarragon vinegar, salt, basil-garlic oil and herbs.
Toss the dressing and pasta together. Sprinkle cranberries over top, let it chill for 2 hours and then serve.
Potato stuffed cabbage (vegan) Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into
the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add ric
Cabbage rolls c/p To soften cabbage, remove core and steam 20 to 30 minutes; cool; separate leaves from head. Season meat with salt and pepper and 1/2 cup tomato liquid; add rice and mix well. Place tomatoes and
remaining tomato liquid into removable liner; add sugar, then
Mai fun chicken salad with hoisin dressing *Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.
**Snap peas should be blanched and chilled. ***Suggested vegetable
garnishes: Japanese or regular cucumber slice
Chinese chicken salad - dressing Mix well and refrigerate.
French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy.
variations
add one to three of the following options to the basic dressing.
1 teaspoon mayonnaise
1/2 Tablesoon minced shallots
1
Tomato feta salad Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully a
Rohkostsalat (cabbage fruit salad with sour-cream dressing) Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.
Famous brocolli salad 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour ove
Picante potato salad Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante
sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato
mixture; chill. Sprinkle with cilantro,and serve with additional picante
sauce.
|
Recipes
::
