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Ingredients: 7 medium Size Ripe tomatoes; -seeded and diced (about 1/2 Cup(s) Cider vinegar; 1 c Parsley; chopped 1 Tablespoon(s) Sugar or equal to sugar 1/2 c Olive oil; substitute 9 Green onions; thinly sliced 3 Cup(s) Brown rice; 1 ts Salt; 2 small Cucumbers; pared, halved 1/2 ts Pepper; Directions: Prepare a tomato rose for the garnish. Starting at the bottom of one of the tomatoes, cut the skin of the tomato with a vegetable peeler in one long continuous strip, about 1/4 inch wide. Starting at the with the end you first removeed, roll the strip, skinside out, into a rose shape. Cover with damp paper toweling and refrigerate until needed. Cut 5 of the remaining, plus the peeled tomato into 1/4" cubes. Place in a medium-size bowl. Add vinegar, basil and sugar; stir to mix well. Cover; marinate in the refrierator for 1 hour. Cook the rice following label directions. Drain; cool to room temperature. Combine the rice, cucumber and parsly in a large bowl. Stir in the olive oil. Add green onion, marinated tomatoes, salt and pepper; stir to mix well. Pack 3 cups of the rice mixture into a 3 1/2 quart bowl. Cut the remaining tomato into 3/4" cubes. Arrange the cubes, skin side out, in a ring around the outside of the bowl. Add remaining rice mixture to the bowl, pack well. Cover; refrigerate for 1 hour. To serve, gently run a thin spatula arond the inside of the bowl. Invert the salad onto a large serving plate. Garnish the top with the tomato rose. Source: The Best of Family Circle Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master
Check some related videos Similar recipes: Marinated jicama SOURCE: Marinades Make Ordinary Foods Extraordinary by Dona Z. Meilach, copyright 1995, ISBN #1-55867-119-66. MM format by Ursula R. Taylor. Peel jicama with a sharp knife or potato peeler and cut it into 1/2 inch cubes. Mix marinade, pou Arugula salad with manchego, apples and carmelized walnuts Boil bals amic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes. Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsami Broccoli-rice casserole Combine broccoli and onion, cook according to package directions. Drain and add remaining ingredients, stir well. Pour into a greased 2 quart shallow casserole dish. Bake at 350 degrees for around 30 minutes. Serves 6-8 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 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 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. Barbecued chicken breast with warm potato and bacon salad 1. Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes. 2. Mea Spicy beef salad (yam nuea yang) Prepare grill. Place steak on a grill rack coated with cooking spray; cook 6 minutes on each side or until desired doneness. Cut the steak diagonally across grain into thin slices; cut each slice into 2 inch pieces. Combine the steak, shallot and remainin Tomato rasam This rasam brings back memories of being a young boy in Nagpur, a small city in the western state of Maharashtra where my family lived for about three years. My dad's boss there was South Indian, and I was introduced to the exotic smells and tastes o Chicken taco salad Completely dissolve gelatin in boiling water. Refrigerate until slightly thickened. Stir in remaining ingredients. Spoon into 4 (10-ounce or 1 1/2-cup) individual plastic containers (for brown bagging) or serving dishes. Refrigerate a Potato salad monte carlo Cook the potatoes with the skins on and after cooling, peel and dice. Mix all the ingredients well and allow to set for at least two hours. John's potato salad Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving. Made by John Harned, Summer 1992. Posted by Cathy Harned. Spicy thai salad Cook pasta according to package directions, rinse and drain. Chop pasta coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing. Pour into salad. Mix well. Serve chilled. Prep Time. 10 minutes Baking Time: 5 minutes Yield: Springtime asparagus salad 1. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish. 2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the pine nuts Asian pear salad In a large bowl, toss together greens, dates, prosciutto, mint and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately. Contributor: Martha Stewart Turkey salad with fruit Mix the turkey, grapes, orange segments, water chestnuts, celery and onions in a large bowl, blending well. Mix the yogurt and soy sauce, blending well. Pour over the turkey mixture and toss. Cover and refrigerate for about 2 hours or until well chille Cold potato salad * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potat Maw-maw's jello salad Drain fruit. Mix Jell-o (dry) with Cool Whip. Then mix in juice. Fold in cottage cheese and well drained pineapple. Ready in 15 minutes. Any flavor Jell-o may be used. Mixed greens salad with bacon, apples, blue cheese and musta Wienerschnitzel with warm potato salad 1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice. 2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.) 3. Mix together the eggs and Tomato & onion salad Combine tomatoes, scallions, onion, cilantro & mint. Whisk together oil, lemon juice, garlic, salt & pepper. Pour dressing over tomato mixture. Cover & chill. Serve with pita wedges. Alternatively, this salad makes a great toppi Pasta salad with tomatoes & corn Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon of oil in heavy skillet over medium heat. Add corn; saute' 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to blend. Season Cashew and tomato brown rice In a large Dutch oven, heat the sun dried tomato oil until fairly hot. Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the vegetables soften. Stir in the brown rice and cook until the rice beg Cold lentil salad Cook lentils in water for 30 to 45 minutes (no salt) Drain. Blend in other things except for tomatoes, parsley and green onions. Chill. Add rest of the stuff. Serve cold with or without har.boi.eggs. Yummy!!! Good luck, Richard Sanchez Yet another german hot potato salad Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat. Dissolve the cornstarch in the water. Saute the onion and celery in the reserved bacon fat over medium heat for Cinnamon rice flan Beat eggs in large mixing bowl. Add rice, milk, condensed milk, and vanilla; mix well. Pour into 8 greased individual custard cups. Combine sugar and cinnamon; sprinkle on top. Set cups in large baking pan; pour 1 inch hot water into pan. Bake at 350 Jolof rice Soak peas overnight (Mark's note, soaking black-eyed peas before cooking is unnecessary). Simmer in fresh water for 15 minutes. Drain & reserve cooking water. Slice eggplant into rounds 1/2" thick & place in a colander. Spr Royal citrus salad Place jello in large bowl. Heat 2 cups water to boiling. Pour water over jello and stir until well dissolved. Add additional cup of liquid. Add frozen orange juice. Stir. Add drained fruits (be sure all cherries are pitted!) Divide into jello Kai's unfried rice Marinate Mushrooms: Cut mushrooms into thin strips and add appx. 1/4 cup of Rice wine, teryaki, garlic and ginger Let stand 1 hour to overnight. Cook rice in rice cooker. Heat non-stick skillet till very hot. Throw in veggies and more diced fr African tomato-avocado-buttermilk soup Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Chicken, potato and 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 Spanish-rice enchiladas 5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas 1. Place water and onion in a medium saucepan. Saute until onion softens slightly. 2. Add the spinach. Cover and steam until just tender, 4 to 5 minutes. 3. Remove from he Tomatensalat (tomato salad) Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. Cardamom-scented sweet rice Combine 1 cup milk, water, ginger, cardamom and cinnamon sticks in a medium saucepan. Bring to a boil, then add rice and honey and stir well. Bring mixture to a boil once more, then reduce heat to low and simmer until rice is tender and liquid Jicama salad In a plastic or glass bowl, mix all ingredients. Chill for at least 1 hour before serving. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 38; FAT: 0gm; CHO: 0mg; SOD: (WITHOUT OUT SALT) 10mg; SOD: (WITH ADD SALT) 99mg; CAR: 9gm; SUGA Saffron rice Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce Cheesy tomato & turkey bake In lightly buttered 9 " x13 " baking dish, toss together cooked papsta, turkey, tomoatoes, cottage cheese, cheddar, green onions, marjoram and pepper. Sprinkle crumbs on top, dot with butter. (Casserole may be prepared up this point, covered and X's spinach salad Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill. Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss Green tomato relish ii Fresh red sweet pepper should be finely chopped. Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a larg Taco salad with cumin dressing Toast the tortillas on a baking sheet in a 400 F oven for about 10 min. While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size pieces. Chop the lettuce and arrange it in the bottom of a salad bowl. Make the cumin dressing by combining Broccoli-tomato salad Combine the broccoli, tomatoes, onion and olives in a large bowl. Pour the dressing over the salad and toss to mix. Add the feta cheese and toss again. Chill for at least 30 minutes before serving. Shrimp & asparagus salad Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, Fennel and rice 1 md Fennel Bulb 1 x Sweet Red Pepper 1 sm Onion, chopped 1 tb Vegetable Oil 1/2 c Brown Rice 1 x Bay Leaf 2 c Water Trim off the top of the fennel bulb. Cut the fennel into small cubes. Clean the pepper and cut it into sm 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 Wild rice, mushroom and barley soup Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic. Cook, stirring, for 8-10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes to 1 hour Barbecued shrimp salad Dissolve wasabi in warm water. Stir well with spoon to create a smooth paste. Whisk paste into mayonnaise & add 1 Tbs lime juice. Whish well and reserve in serving dish. With damp cloth, remove dirt from endive. Slice heads in half lengthwise. Basics: rice Basics for new cooks: in saucepan, bring water and salt to boil; stir in rice. cover and reduce heat to low; simmer white rice for 20 minutes, brown rice for 40 minutes, or until rice is tender and liquid is absorbed. Makes 2 cups, or 2 serv Green salad with olives, manchego & romesco sauce Put the greens in a salad bowl or on a platter. Toss with the romesco sauce to lightly coat (add more if necessary). Arrange the anchovies, if using, on top and sprinkle on shavings of cheese and the olives, or plate and garnish each serving individually. Working woman's chicken and rice In slow cooker put chicken breast with canned soups, alt and ppper. Cook all day on LOW (approx. 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top. Red tomato gazpacho Combine ingredients through fresh basil; pass through a medium size grinder plate. Add remaining ingredients, blend and chill well.