Chili ( black bean & sausage with soft tacos ) Brown sausage over medium heat in a large pan or skillet; stir
frequently and break up meat as it cooks; drain fat. Reduce heat to
low; add Chili Makin's; stir well to mix and simmer for 3-5 minutes.
Meanwhile,, warm tortillas. Spoon 2-3 Tb
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
White beans with sausage, basil and tomato Working over a large bowl squeeze juice from tomatoes and crush flesh into large chunks of tomato pulp. In a large heavy saucepan heat oil, crumble sausages into small pieces, and saute until it begins to brown. Add garlic and stir well. Add tomato pulp a
Oriental noodle salad Prepare salad: Cook pasta according to package directions. Add carrots and
snow peas during last 30 seconds of cooking time. Drain; rinse with cold
water; drain well. Combine pasta, red pepper, green onion, bamboo shoots,
water chestnuts, and bab
Hoppin john salad Cut the ham into 1/2 inch cubes. Heat oil in a large nonstick skillet over medium heat. Add onion, celery and black pepper; cook until softened, 8 to 10 minutes. Stir in ham, black-eyed peas, and hot pepper sauce; cook until heated through, about 5
min
Penne w. sausage and fennel Heat the olive oil in a medium saucepan. Add the onion, carrot, celery and sage and cook over low heat until the onion is softened but not browned, about 10 minutes. Add the tomatoes, tomato paste and 1 tablespoon of basil and season with salt and peppe
Hawaiian turkey salad Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on
lettuce leaves and garnish with coconut.
Each serving provides:
* 291 calories
* 17.4 g. protein
Cherry coke salad Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2
hours or until set. Serve cold.
Broccoli cauliflower salad Separate broccoli and cauliflower into florets.
Combine mayonnaise, sugar and vinegar; mix until smooth.
In a large bowl, combine broccoli, cauliflower, bacon and onion.
Pour dressing over salad and toss.
Yield: 8 to 10 servings.
Crunchy spinach salad Combine all ingredients except dressing in a large bowl. Toss and serve
with dressing.
Dressing: Combine all ingredients in a jar. Cover tightly, and shake
vigorously. Chill several hours. Shake dressing again before serving over
salad. Yi
Lobster salad with corn, tomatoes and basil vinaigrette Blend ingredients to extra virgin olive oil in blender.
Add rest of ingredients in a bowl. Add small amounts of basil oil until
seasoned correctly. Season with salt and pepper.
Coleslaw crunch salad Mix the oil, sugar, vinegar and seasoning from the Ramen noodles for the dressing 2-3 hours ahead. Mix all the remaining ingredients , including the crumbled, but not cooked, Ramen noodles, for the salad. Pour on dressing just before serving to insure th
Vermicelli salad with sliced pork Trim pork loin of fat, pound flat and slice into thin strips.
Break the vermicelli into threads and drop into 3 quarts boiling water with
1-1/2 teaspoons salt. Cook until al dente.
While the pasta cooks, heat the oil in a wok or large skillet over m
Caesar salad with tortellini 1. Combine the first 6 ingredients in a bowl and stir well with a
whisk and set aside.
2. Cook the tortellini in boiling water for 7 minutes or until
tender, omitting the salt and fat. Drain well and set aside.
3. Arrange the asparagus in
Tuna dill salad Completely dissolve gelatin in boiling water. Add cold water, lemon
juice, dill and black pepper. Chill until slightly thickened. Blend in
sour cream. Stir in remaining ingredients. Spoon into 3 individual plastic
containers (for brown ba
Arugula salad In a wooden salad bowl, rub garlic and salt onto the bowl to season it. Combine
vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with
arugula. Add mushrooms and slices of red pepper. Toss well and serve.
Grilled apple tossed salad dressing: olive oil, orange juice, balsamic vinear, cilantro, honey and salt.
pour 1/4 cup of dressing in a plasic bag add the apple wedges. seal and mix well and let set for 10 minutes.
thread apples on skewers and grill for 6 to 8 minutes. basting fr
'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
Orange-red onion salad In a large bowl, cover onion with boiling water; let stand 15 minutes.
Drain, rinse with cold water, then pat dry. Chill airtight until very
cold, about 2 hours.
With a sharp knife, cut peel and white membrane from outside of oranges.
Cut betwee
Caesar salad with fennel and red pepper Nuts add a crouton-like crunch an crisp vegetables add extra flavor
to this unique yet straightforward version from "Season to Taste," by
Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a
large salad bowl, combine lettu
Bulgur and radish salad In 3-quart saucepan, heat water to boiling over high heat. Remove from
heat; stir in bulgur, oil, lime juice, salt, and pepper. Set aside to
rehydrate bulgur and cool to room temperature, stirring occasionally.
Meanwhile, chop parsley and cut radish
Summer veggie salad Cut green beans into 2-inch pieces.
In a large saucepan, bring 4 inches of water to a boil.
Add carrots, beans and snap peas; cook for 4 minutes; Drain and rinse in cold water.
Place in a bowl; add zucchini, summer squash, onions, red pepper and olives.
I
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
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
Sausage and tomato rigatoni COOK pasta as directed on package.
MEANWHILE, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through (170°F), stirring occasionally. Stir in dressing.
T
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
Perfection salad * Drain and chop the jar of pimientos.
~--------------------------------------------------------------------------
In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over
low heat, cook until gelatine dissolves. Add water, sugar, vi
Wilted lettuce salad (vegan) Slice the potato, the onion and the pepper. Put them in the oven and bake at 400 about 20 minutes or until done. Meanwhile, clean and tear the lettuce and put on a plate. Sprinkle the lettuce lightly with your favorite vinegar. When the veggies are done,
Vietnamese grilled squid salad Prepare the grill or heat a grill pan on the stovetop. In a small bowl
combine the chili powder, cayenne, ginger, coriander, salt and pepper. Rub
the squid bodies and tentacles with the spice mixture. Place the squid
bodies on the grill and weight t
Overnite sauerkraut salad Mix together all ingredients. Chill in refrigator overnight. *This could
work for the diabetic IF sugar substitute is used.
Source: All-Time Favorites Cookbook Brought to you and yours via Nancy
O'Brion and her Meal-Master.
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
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
Sausage balls Preheat the oven to 375 degrees F. Grate the cheese. Combine all the
ingredients and knead until well mixed. You may need to add a little beef
broth to get it to stick together.
Shape into 1-inch balls and place on a cookie sheet or broiler
Artichoke salad In a wooden salad bowl, mash garlic and salt with a strong fork.
Add fresh artichoke hearts, and mash with the garlic and salt.
Add olive oil, stir, add lemon juice, stir, add wine vinegar,
stir, stir, add hot sauce, stir, add Lea
&
Perrins Worcesters
Barbecued smoked sausage and lima beans In heavy 9-inch skillet, heat oil over medium heat. With fork, pierce
sausages all over serveral times. Add sausages and onion, cook, turning
sausages and stirring onion occasionally, until lightly browned--about 4
minutes.
Add limas, tomatoes,
Blair's cranberry salad Original Instructions:
Mix Jello in regular way. Add remaining ingredients.
Detailed Instructions:
Peel and dice the apples into small bits. Keep cranberries whole and fresh (do not cook). Zest one orange.
Mix Jello according to instructions but use l
Bing cherry salad #2 Mix all ingredients well.
Recipe by: Possum Kingdom Lake Cookbook
Celery root salad Peel the celery root and cut it into 1/2-inch cubes. Add the cubed celery
root to the boiling salted water and cook until tender, about
15 minutes. Drain.
Combine the rest of the ingredients and whisk or shake to make a dressing.
Po
Chicken and orange salad NOTE: Finely chop the scallions or green onions including a few green
tops. Oranges should be pared and sectioned, or can be unpared, cut into
wedges. Avocados should be pared and cut into wedges.
Sprinkle the scallions with the lime juice and 1/4
Cantaloupe fruit salad * Remove rind and seeds from cantaloupe
** Cored, Peeled, and cut into small chunks.
*** Cored and cut into small chunks.
Cut the cantaloupes into small chunks and mix with all the ot
her fruits and
the walnuts in a large Salad bowl. Scoop yogur
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
All-american potato salad Boil potatoes. With a sharp knife peel warm potatoes and cut into
1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In
a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites
and celery and gently toss toge
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
Curried spinach salad Combine first seven ingredients in a blender and blend 15 seconds.
Chill 4 hours or overnight.
Saute chicken in oil after marinating in soy sauce. Drain and chill 4
hours or overnight.
Combine spinach with 1 cup dressing and toss. Divide onto 4
Vegetable sausage ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat
the oil in a large skillet over medium heat, add the onion and cook,
stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook
for 10 minutes. Remove v
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 &
Sky-high rice salad Combine first 9 ingredients. Stir curry powder and chutney into French
dressing; pour over salad. Toss lightly, and chill until serving time.
Mound on crisp salad greens. Garnish with slices of hard-cooked eggs.
SOURCE: Southern Living Magaz
Seared scalloops with braised fennel and fennel-apple salad Heat 1 T oil in large skillet over high heat. Add quartered fennel, cut
sides down, and cook until brown, about 2 minutes per side. Reduce heat to
medium. Add broth; cover and cook until fennel is tender, about 15
minutes. Season with salt and pepper.
Black bean and corn salad 1. Combine rinsed beans, thawed corn and onions in mixing bowl.
2. In another bowl mix ancho cile, vinegar, sugar, lime juice, salt, pepper olive oil and chopped cilantro. Whisk dressing.
3. Pour dressing over beans, corn and onions. You can serve immedia
Warm duck breast salad with green olive relish Lay the duck breast skin side down on a cutting board. Pull off the
tenderloins and save for another purpose. With a sharp knife divide each
heart-shaped breast into 2 pieces along the natural division in the center.
Trim any extra skin protruding fr
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