Greek chicken salad Combine first 5 ingredients in a large bowl. Combine yogurt, mayonnaise, oregano, and garlic in a small bowl. Pour over chicken mixture; toss well.
Cover and chill 2 hours.
Line each pita half with a lettuce leaf, and fill with 1/2 cup chicken salad.
After thanksgiving salad In a large bowl, combine turkey, celery, onions, pecans and bell pepper.
Combine mayonnaise, lemon juice, dill weed, salt and pepper in small bowl
and stir into turkey mixture. Refrigerate until serving.
Arrange turkey salad on lettuce leaves.
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
Idaho potato supreme In a l-quart microwave-safe casse
role combine broccoli, mushrooms, green
onion, red pepper and 2 tablespoons water Micro-cook covered, on 100% power
(high) 3 to 5 minutes or until vegetables are tender Drain well, Add turkey
ham Cook, covered, on high 2
Bulghur salad This is a cousin of Tabouli. It's a bit sweeter and very tasty!
Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or
until water is absorbed. Refrigerate uncovered until cool. Add all other
ingredients. Toss and serve ch
White bean salad Shake parsley, oil, lemon juice, pepper, and salt in tightly covered
container.
Toss parsley mixture with onions, bell pepper, and beans in medium glass
or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
Stir in walnuts. Se
Green and gold bean salad Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.
Mrs. Harold T. Cook
Potato soup scented with cumin Melt butter in large, heavy, non-aluminum, deep-sided pan over
medium-high heat. When hot add shallots and cook, stirring
constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss
and cook 1 minute more. Add stock. Bring to boil, st
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
Smoked trout & hearts of palm salad
Rice, orange and pecan salad Toss all ingredients together. Serve at room temperature.
90's style chicken salad Put the chicken in a deep saucepan. Add broth and 4 teaspoons of
the curry powder. Cover and simmer for about 30 minutes or until the
chicken is fork tender.
Remove from the heat and allow the chicken to cool in the broth.
When cool, separate the meat f
Potato soup with kale & bacon Peel potatoes and put in a pot with cold, salted water to cover.
Cover pot and bring to a boil. Lower heat and simmer, uncover, and
cook until done, about 25 minutes. Drain, reserving cooking liquid.
Break up the potatoes with a potato masher (
Barbecued oysters on spinach and red onion salad OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour.
Dredge oysters in mixture. Shake off excess.
Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, 5 at a
time, for 1 minute per side or until golden. Wipe pa
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
Spinach and pear salad with sherry and stilton In a 8 in frying pan over medium heat, stir hazelnuts often until golden
under skins, 5-10 minutes. Pour onto a towel and let stand until cool
enough to handle. Rub nuts in towel to remove any loose skins. Lift nuts
from towel and reserve; discard skin
Sweet potato salad Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves.
Potato pie dessert (irish) Mash the potatoes until lump-free. Separate the yolks and whites of the
eggs and beat separately; the yolks until lemon-colored, the whites until
stiff. Add the almonds, orange extract, sugar and egg yolks to the
potatoes; mix well, then add
Mandarin orange salad Chop the green onions including the greens.
In a fry pan, heat almonds and 1-1/2 T. sugar until sugar has coated the almonds and caramelized the almonds; remove from heat.
Blend together the salt, 2 T. sugar, vinegar, oil, parsley, pepper and red pepper s
Grandma doten’s potato lefsa Roll on generously floured board thin as possible. Roll on stick to transfer to dry griddle (high heat). Unroll on dry hot griddle to brown. Turn and brown on other side.
Peruvian potato salad Wash then cook potatoes in boiling water about 30 minutes, or just
until tender. Drain peel, then cut into 1/4"-thick slivers; cool,
refrigerate.
ABOUT 1/2 HOUR BEFORE SERVING:
Shell eggs; cut in half, then remove yolks, chop whites an
Sweet potato casserole (senator russel) - topping Mix well and crumble over top of prepared filling.
Barbecued swordfish with black olive-cucumber salad Preheat barbecue with good hot fire. Rinse and pat dry swordfish.
In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let
stand. Into another mixing bowl, add Gaeta olives and cucumber. Cube plum
tomatoes into 1/8-inch cubes and
Primavera salad with warm dressing Cook tortellini in large pot of rapidly boiling salted water for
about 25 minutes or until tender, stirring occasionally. Drain.
In large pot of boiling water, blanch snow peas for 1 minute. Chill
in ice bath until cold. Blanch carrots, then
Garden vegetable pita bread salad Beat olive oil, lemon juice, salt, pepper, and garlic in large bowl with wire whisk until well blended.
Add remaining ingredients just before serving. Toss lightly.
Kasha stuffed tomatoes TO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each
tomato. Carefully scoop out the insides, leaving a 1/2" shell.
Separate the seeds from the pulp with a sharp utensil & discard them.
Coarsely chop the pulp &
Italian potato salad (harper) Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan.
Add the potatoes and cover. Heat to boiling again and reduce the heat to
simmer the potatoes for 30 to 35 minutes or until tender, then drain and
cool. Cut the potatoe
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
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
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
Mom's german potato salad Boil potatoes with salt in water until soft. Fry
bacon until crisp. Save 1/4 cup bacon grease. While potatoes are
warm cut into cubes Mix potatoes, onions, salt and pepper in a bowl.
To the frying pan add the grease, eggs and vinegar, cook u
Sweet potato gauffrettes with duck confit and cranberry blac Heat the oil in the fryer to 300F .
Using a mandoline adjusted to the zigzag blade, cut the potato into 1/8
thick slices creating the waffle pattern by turning the potato 1/4 turns.
Place 6-8 chips at a time into the oil and fry until crisp. Transfer
Chris perry's cold pea salad Mix all together, and serve chilled.
Iceberg salad with ginger dressing To prepare dressing:
Combine the first 12 ingredients in a blender, and process until smooth.
To prepare salad:
Combine lettuce and remaining ingredients in a medium bowl. Drizzle
dressing over salad; toss gently to coat.
Contributor: Cooking Light July
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
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
Bulk salad dressings 1. set up the serving line with 1 quarter line pan of each type.
2. replenish as necessary.
Greek isle bread - abm - regular loaf Unique is the word for this loaf. Don't let the combination of
ingredients scare you off - the texture created by the feta cheese
combined with the smallest hint of cucumber makes this a wonderful
bread. This is definitely a bread to accompany a
Italian pasta salad 1) Combine all ingredants except tomatoes and 1/2 cup of parmesan cheese.
2) Cover and chill overnight.
3) Remove from refrigerator 1 hour before serving.
4) Stir in tomatoes and garnish with remaining parmesan cheese.
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
Stewed tomatoes Place the tomatoes, cored side down, in a large saucepan. Add the
scallions and water and simmer very slowly, stirring occasionally, for
about 30 minutes. Stir in the dill, salt and pepper, and simmer
about 10 minutes or more, until tomatoes are
Peach and arugula salad Whisk together vinegar, juice, and salt, then add extra-virgin oil in a
stream, whisking until emulsified.
Cut an X in bottom of each peach and immerse in boiling water 15 seconds,
then transfer to a bowl of ice water. Peel peaches and cut each into 6
wed
Double apple salad In a bowl, toss apples with lemon juice. Add remaining ingredients and mix
well. Cover and chill for at least 1 hour.
Athenian salad Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine,
radishes, cucumber, and green onions in a large plastic bag. Close bag
tightly and refrigerate. Shake oil, vinegar, salt, and oregano in tightly
covered jar; refrigerate.
Ju
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
Moroccan chicken with eggplant, tomatoes and almonds Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
Add onions and garlic. Cover and cook until onions are soft, about 10
minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and
ginger; stir 1 minute. Add tomatoes, 1
Tomatoes persillees Sprinkle the cut sides of the tomatoes with salt and allow to drain,
upside down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil
over mod-high heat, and saute the tomatoes for 3-4 minutes on each
side, or until they are softene
Zesty potato wedges Preheat oven to 425. In a small saucepan, melt butter over low heat. Remove from heat and sitr in ketchup, mustard, and other ingredients
until well mixed. Cut each potato into wedges lengthwise; slash each crosswise at inch intervals but do not cut t
"rotel tomatoes" quart water into saucepan in advance, and mark on outside of pan, to help
you judge)
Freeze in 1 cup portions.
This way you can adjust the hot peppers to suit yourself, and making small
batches is so easy!
Veggieburger in quantity (dried) Whir grains one at a time in blender until coarsely chopped. mix well and store in a covered container. When you want a veggie burger scoop out needed amount <1 cup makes 4 good sized burgers> whir 1 cup at a time in blender until reasonably fine.
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