Ingredients

Recipes

Restaurants

Utilities

Basil Tortellini Salad

Ingredients: 7 Ounce(s) Frozen cheese tortellini 1 small Red sweet pepper 1 Cup(s) Broccoli flowerets 3/4 Cup(s) Thinly sliced carrot 1/2 Cup(s) Mayonnaise 2 Tablespoon(s) Grated parmesan cheese 1 Tablespoon(s) Snipped fresh basil 1 Tablespoon(s) Milk 1/4 Tablespoon(s) Pepper 1 Centiliter(s) Garlic, minced 1/4 Cup(s) Chopped walnuts, toasted Directions: 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, pepper, and garlic. Pour the dressing over the pasta mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, stir in nuts and, if necessary, more milk to moisten.
Check some related videos Similar recipes: Black-eyed pea and pasta salad In a blender, food processor or bowl, combine the oil, vinegar, mustard, garlic, cumin, sugar, salt, orange rind, and hot pepper sauce. Blend until smooth. Cook the pasta al dente, drain and immediately rinse it under cold running water. Let drain again. Marinated hearts of palm & smoked trout salad Thai green curry chicken with basil You can make it as hot as you like by altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas which satisfies the visual appear Warm barley-vegetable salad In a large skillet or wok, combine the onion, 2 tablespoons of the broth or water, thyme and pepper flakes, and cook over medium-high heat for 10 minutes, or until onion is tender and just begins to brown, stirring occasionally. Add the remaini A croque monsieur salad The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute 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 Green goddess salad dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper nd mix well. Place in a covered container and fefrigerate until ready to serve. Winter roast vegetable salad Sometimes it looks as though the cupboards are bare, but this idea might help make a few vegetables go a little further in a new way! Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30 minutes. To serve: Put a handful of salad green Strawberry pretzel salad 1 Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. 2 In a medium bowl, bea Hot dogs with potatoe salad arrange potatoes and hot dogs on the bottom of a baking dish. mix the remaining items and pour over the top. bake at 300 for 30 minutes. Dutch apple salad Combine ingredients and serve on lettuce leaves. ################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks o Garlic green bean salad Remove stems and cut green beans into 2-inch lengths. Boil in a pot of water until crisp-tender, drain, and set aside. Peel the garlic and mash it with the salt. Add oil, vinegar, onions and chiles to the garlic. Pour over the green beans while ho Creamy spinach salad Mix mayonnaise, sugar, and vinegar and let stand at least 1 hour. Clean and dry spinach leaves. Tear into bite-size pieces and place in salad bowl. Spread onion rings over top of spinach. Crumble bacon and put over top. Toss with mayonnaise dressi Orzo pasta salad Put cooked orzo in a bowl with the other ingredients while still warm. Stir well to combine. Sweet & sour potato salad Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to cover until done. Drain and cool. Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and dressing. Stir gently. Refrigerate 24 hours. Garnish wit Barbecued cobb chicken salad Toss romaine lettuce in CayenneButtermilk dressing, season with salt and freshly ground pepper. Top with chicken, avocado, tomatoes, and blue cheese. Carrot coin salad Drain carrots. Separate onion into rings. Line bottom of bowl or casserole with sliced carrots. Cover with layer of onion rings. Alternate layers until all are used. In a separate bowl, mix soup, sugar, vinegar, oil, salt, pepper, paprika and dry must Durango potato salad In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters. Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add potatoes, celery, green onions and Lemony chicken salad Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Chill until slightly thickened. Stir in chicken, celery and red pepper. Spoon i Carrot-walnut salad Using the grater attachment on a food processor or a hand grater (on the side with the large holes), shred the carroet. Transfer the carrots to a bowl and add the parsley, walnuts, vinegar, oil, salt, and pepper. Toss well to thoroughly saturate t 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 Meal-in-a-bowl potato salad Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy. If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to Potato and corn salad with bacon, blue cheese, and sherry vi Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs. Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper le Indian summer tomato salad Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over Roasted pepper and snow pea salad Preheat broiler or prepare a charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle, split peppers in half, core and discard charred skin. Cut peppers lengthwise into thin str Snow pea salad Blanch snow peas in boiling water for 1 minute, or until they turn bright green. Drain and plunge into ice water. Drain well on paper towels. Pat dry. Cut pods in half and place in salad bowl. Set aside. Thinly slice mushrooms and add to snow peas. Basil, potato and egg salad 1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, may Cranberry-strawberry salad Mix jello, add strawberries, cranberry sauce and pineapple. Put 1/2 in dish and refrigerate until set. Spread sour cream on top of that. Then add remaining mixture and return to refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster Egg salad tea sandwiches Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days. Spread butter onto on 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 Potato salad with buttermilk dressing Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender. Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, m Viola's macaroni salad Cook Macaroni and Drain ADD: Onion, Celery, Celery Seed, Relish and Toss MIX IN: Sandwich spread to desiered consistancy FOLD IN: Shredded Cheese and lemon Juice Asian noodle salad Cook vegetables as directed on package until crisp-tender. Drain; rinse with cold water. In a large bowl combine vegetables, cabbage and onions. In a small jar with tight-fitting lid, combine oil, vinegar, sugar and seasoning package from soup mix Garden patch salad Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat. Cover; simmer 50 to 60 minutes or until barley is tender, stirring occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans, tomatoes, parsley, green pepper Bean curd and cucumber salad Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper Real german potato salad from brigitte sealing Mix everything together carefully and cook for at least 2 hours or preferably overnight. German Macaroni Salad: The same as above, just substitute 1/2 large package cooked and cooled macaroni for the potatoes and add 1 Tbsp. ketsup. From: Br Broccoli & cauliflower salad Springtime chicken salad *** nfxs18b 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 Corinne's salad dressing Blend everything together and tweak to taste. Store in a bottle. No need to refrigerate. Wild rice-turkey salad Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients ina bowl and toss. cover and chill until ready to serve. Sprinkle on the pecans just before serving. 1/4 recipe = 422 calories 'egg' salad Mix the first six together until colour is consistent. For a large group, put lettuce leaves around the bowl first, pack in the 'egg' salad, then form a sunny happy face with a spoon. For some reason, people love it and get a real kick o Achiote marinated shrimp salad For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil. For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shell Garbanzo and rice salad 2 Combine all ingredients. Toss well and refrigerate overnight. Toss several times during refrigeration period and just before serving. TAUB@vaxvmsx.babson.edu From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) Wild and brown rice salad with roasted brazil nuts Toast the nuts in the oven at 190c. for 10 minutes, or alternatively in the microwave on "high" until golden. Allow the nuts to cool then chop roughly, keeping a few large pieces to garnish. Bring a large pot of water to the boil and salt genero Chopped salad with feta, olives, and pita croutons In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain. In a large bowl combine romaine, bell peppers 1905 salad Put lettuce in mixing bowl. Add tomatoes, ham, and cheese. Top with spanish olives. Pour dressing on top and add grated Romano cheese and lemon juice. Toss all ingredients together and serve on chilled plates. Dressing: Put into bowl minced gar Heringstopf mit saurer sahne (herring salad with sour cream) Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onio Bavarian potato salad * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 ts salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Chicken and wild rice salad Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool. Whisk together oil, vinegar, mustard, r Broccoli salad 1 Combine the broccoli, tomato, bacon, green onions, and mozarella a large bowl. In a separate bowl mix together the sugar, mayonnaise, and vinegar. Pour over broccoli mixture and stir well to combine. Chill until ready to serve.