Corn, black, bean and red pepper salad Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriand
Broiled salmon provencale Season fish generously with salt & white pepper. Broil lightly, keep
warm. Meanwhile, saute' onion & garlic in butter until golden, stir
in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low
heat until slight
Broccoli raisin bacon salad In a large bowl, combine the broccoli florets, onions, raisins, sunflower seeds and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently, refrigerate, covered, ov
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
3 cheese pasta Steam the broccoli. Combine ricotta, blue cheese and cream cheese. Beat
until smooth. Beat in milk. Stir in parsley and seasonings; set aside. To
serve, place broccoli on one third of a large plater. Toss pasta with half
the cheese mixture; spo
Wild rice and barley salad with wild mushrooms and persimmon In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let
Lentil vegetable salad Rinse lentils and place in a saucepan with broth, bay leaf, marjoram
and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30
minutes or until tender. Drain in a colander. Heat oil in a
non-stick saucepan and stir-fry vegetables 3 m
Bleu cheese salad In a blender or food processor, process vinegar, sherry, garlic powder,
salt, and pepper for 10 seconds. Slowly add the oil in a thin stream,
processing until smooth. Add the bleu cheese and process for 5 seconds.
Refrigerate until ready to serve.
Kartoffelsalat mit biermarinade (potato salad/ Boil potatoes in medium-size saucepan until just
tender. Peel and slice. Fry bacon until crisp. Break
into small pieces and mix with onion, celery and salt;
set aside. Stir melted butter and flour in a small
saucepan until blended. Add m
Antipasto salad platter NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic, and basil, shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and
White wine pasta sauce with chicken Brown chicken.
Add all ingredients into a pot and simmer for 20 minutes.
This is great with Rotini or Rigotoni, but you favourite pasta will do.
Per serving: 1015 Calories (kcal), 39g Total Fat, (37% calories from fat); 74g Protein, 70g Carbohydrate, 249m
Luau salad Mix together Jello, water and marshmallows until the marshmallows are melted. Add remaining ingredients. Mix all together and set.
Avocado cream In a food processor, puree avocado until almost smooth. Add vinaigrette,
sour cream and lemon juice; puree until smooth. Season with salt and
pepper.
Contributor: www.raleys.com
Salmon en papillote Prepare parchment "hearts". On one half place sliced potatoes, spinach,
shallot, salt and pepper, salmon, lemon slices and caper butter.Fold over half of parchment and crimp edges to seal the pouch. Bake 425F for 20 minutes.
Buckwheat pancakes with smoked salmon Make pancakes:
Whisk together dry ingredients in a large bowl. Whisk together yolks and
milk in a small bowl, then whisk into dry ingredients. Beat egg whites in
another large bowl with an electric mixer until they hold soft peaks, then
fold into flou
Summertime new potato salad In large bowl, combine potatoes, bell peppers, celery, red onion, chives
and parsley, tossing gently to mix. In small bowl, combine oil, vinegar,
thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to
combine. Serve at roo
Baked smoked salmon and feta cheese en croute You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and
some melted butter. Preheat the oven to 375 degrees. In a medium bowl,
hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and
scallions.
Easy, cheesy green bean pasta Drain beans, reserving 1/2 cup liquid. Combine green beans and
reserved liquid with remaining ingredients; heat through.
Sweet corn, black bean, bell peppers, celery salad Use radiatore, twists, shells, corkscrews, elbows, or some
medium-size, shaped pasta made without egg, made with semolina and
flavored with vegetables (red bell pepper, spinach, beet, etc.)
Throw it together and serve warm. Serves 3 to 4. Makes 5
Grilled no-name salmon preheat grill, then grill till thing pops out
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
Buffet taco salad Brown ground beef with taco seasoning. Place items listed in a vugget
fashion in the above order. Each person layers his own salad, starting
with corn chips, ground beef and going down the list. There are other
ingredients you may wish to add.
Schnittbohnensalat (green-bean salad) Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans;
Mexican chicken salad Blend dressing ingredients in a blender until smooth.
Toss salad ingredients with dressing in a large bowl until combined well.
Contributor: Gourmet June 2003 p 166
3 bean salad - mexican style Drain canned beans, combine with green pepper and onion. Set aside. Combine
remaining ingredients, except taco seasoning. Pour over vegetables, mixing
well. Cover and marinate in refrigerator overnight or 24 hours, stirring
occasionally. Before
Spinach salad with blue cheese, spiced walnuts, pears and po For Spiced Walnuts:
Preheat oven to 300F . Line baking sheet with foil. Spray foil lightly
with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl
to blend. Add walnuts and toss to coat well. Spread walnuts in single
layer on prepa
Aloha sweet potato salad 1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet
until well browned. Drain on paper towels.
2. Combine the bacon, sweet potatoes and pineapple in a large mixing
bowl and toss lightly. In a small bowl conbine the mayonnaise,
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
Double-tomato salad Sliced tomatoes are topped with sun-dried tomatoes, olives and capers.
Arrange tomatoes on platter. Combine reserved sun-dried tomato oil and 1
tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes.
Sprinkle with salt and pepper.
Creamy penne pasta 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5
Pasta carbonara Heat the oil and butter in a skillet until the mixture is just beginning to froth.
Add the pancetta or bacon to the pan and cook for 5 minutes, or until browned
all over. Mix together the eggs and milk in a small bowl. Stir in the thyme and
season
Grandmother's potato salad Scrub potatoes and place in a large saucepan with enough water to barely cover. Cover pan, bring to a boil, and boil about 20 minutes until barely tender. Cool the potatoes just enough to handle. Meanwhile hard boil the eggs and cool them promptly in co
Cranberry ring mold with apple-pecan salad filling 1. In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to
soften. Add boiling water and stir until dissolved. Stir in lemon
juice.
2. Combine cranberry sauce and 1/2 cold water in a saucepan. Stir,
then beat with whisk until smoo
Artichoke pasta salad In a large pan, cook macaroni in about 1 1/2 quarts of boiling salted
water until tender to bite (about 7 minutes). Drain macaroni well, rinse
with cold water, and drain again. Transfer to a large bowl.
Drain liquid from artichokes over the macaro
Avocado and 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
Marinated hearts of palm & smoked trout salad
Diabetic herb potato salad Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring
to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are
done. Drain. Mix dressing ingredients and combine hot potatoes, dressing
and radishes. Serve
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.
Nancy's egg salad Contributor: Nancy's ingredients
Spinach grapefruit salad Stem and rinse the spinach. Spin or gently pat it dry. Tear the large leaves into smaller
pieces but keep the small leaves whole. In a large bowl, mix together the oil and garlic,
add the spinach and toss well. Set aside.
Peel, seed, and section t
Ann's leftover spaghetti salad Mix all the ingrediants together in a large bowl. Chill'em over night so
that the flavors mix.
Tropical fruit salad 1. Blend all fruits except bananas.
2. Mix 3 tbsp. honey with juice of two oranges and pour over fruit; Chill.
3. Just before serving add sliced bananas, walnuts, coconut and if desired
1/2 c. liquer flavouring (brandy, Kirsch etc.)
Serve drained
with yog
Snicker salad Prepare the pudding using 1 cup of milk; blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.
Penny's potato salad Cook potatoes with the skins on. Don't overcook them. Drain and lay out on drain board.
Boil 1 egg per potatoe. Chop up 1 onion.
Let the potatoes cool about 10 to 15 minuets. No more. Will be kind of warm to the touch. Peel them- cut them in ch
5-minute southwest layered salad Arrange lettuce in bottom of glass serving bowl or on a serving plate.
Layer beans, corn, salsa, and cheese evenly over top.
Drizzle with dressing; sprinkle with chips
Pasta dough 1. Measure out flour onto large flat surface. Make crater in center of flour pile.
2. Put the eggs in the center of the flour and beat with fork. Slowly work in flour from surounding walls.
3. Work the dough until it is not sticky and can be worked usin
Super-orange jello salad Dissolve jello in boiling water. Add frozen orange juice concentrate and stir until dissolved. Let cool in refrigerator until slightly thickened.
Stir in mandarin oranges and pineapple and chill until firm.
Topping:
Blend pudding mix and milk together.
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>
Vegetarian caesar salad Cut the bread into 1-inch croutons. Heat 2 tablespoons olive oil in a
large nonstick skillet. Add the croutons and cook, turning once, until
golden, 5 minutes. Transfer the croutons to a plate lined with paper
towels. Set aside.
Place the garlic
Chicken with avocado salsa Source: MAINPOUL.ZIP
Arrange chicken around the edges of a 9" pie plate or baking dish.
Sprinkle with chili powder, salt and pepper. Cover with vented
plastic wrap. Rotating dish midway through cooking, microwave on high
5 to 6 minutes;
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Recipes
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