Sliced tomato and onion salad Combine the tomato & onion slices. Make a sauce with the remaining
ingredients & pour over the tomatoes & onion.
Caramel apple pie, quick In medium bowl, combine caramel pieces and flour. Add apples, caramel
topping and lemon juice; mix well. Pour into crust; top with pecans. Bake
in preheated 375~ oven for 40-45 minutes until crust has browned; cool
before serving.
Easy but elegant asparagus and tomato salad with dijon vinaigrette Whisk together minced onions, Worcestershire sauce, Dijon mustard, salt, pepper and vinegar in a small bowl. Add olive oil in a steady stream, whisking to blend and emulsify. Set aside.
Trim woody ends off asparagus stalks. Peel asparagus stalks if nee
Quick cheese bread Preheat oven to 350.
1. Spray 5x9 loaf pan. Sprinkle 1/2 cup parmesan in bottom of pan.
2. Whisk together dry ingredients. Mix in cheese, breaking up clumps until cheese is coated in flour.
3. Whisk together wet ingredients.
4. Fold wet into dry just un
Rice salad Mix the rice, corn, peppers, kidney beans, and onion in a bowl.
Combine the vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour over the other
ingredients.
Toss well.
Brown rice seafood salad supreme In bowl, combine all ingredients except dressing and greens. Pour dressing
over all and toss to blend. Cover and refrigerate at least 1 hour, to blend
flavors. To serve, spoon onto crisp greens. Makes 4-6 servings.
Dressing
In medium bowl, c
Roasted new potato salad with basil vinaigrette Roasted New Potato Salad
with Tomatoes, Green Beans and Basil Vinaigrette
Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and
pepper, cover and roast until tender (35-40 minutes). Let cool. While
potatoes roast, cook beans in
Thai tenderloin salad Prepare grill.
Place beef on grill and cook 6 minutes each side until medium rare. Cover
and let stand 10 minutes. Cut beef diagonally across grain into thin
slices.
Combine juice, fish sauce, sugar and red pepper in bowl. Add beef, lettuce
and nex
Tuscan potato salad Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to
blend flavors before serving at room temperature.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 36.
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
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
Quick pita breakfast Combine apple, cottage cheese and raisins. Fill pita pocket with mixture. Makes 1 serving, 1 sandwich.
Asparagus salad w/pecans Bring large pot of watewr to a boil. Wash aparagus and snap off tough
bottoms of stems. When water is boiling , add the asparagus and let water
return to a boil.. Cook approx. 3 minutes or until the asparagus is still
crsip but tender. Remove t
Apple and spinach salad In a large bowl: Toss apples, onions and celery. Sprinkle with juice of
one lemon to keep apples from darkening.
In a blender or small bowl: Blend mayonnaise, tahini, honey and remaining
lemon juice (misture will be thick). Toss with apple mixtu
Fruit salad with indian yogurt dressing
Bean & cashew nut salad In a large bowl, mix the drained beans with the celery and sweet
pepper. Roast the cashew nuts, in a dry frying pan, until browned.
Put on paper towels and allow to cool. When cool, toss into the beans
with the green onions. Mix the tomato sauce
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
Tortellini garden salad Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white
part of the leek and 2 inches of the green into thin julienne. Core, seed and cut
into julienne strips the red and yellow peppers.
Cook the tortellini in boilin
Hot salad dressing Goose, chicken, or bacon fat may be used. Melt the fat or butter and
blend in the flour. Add the vinegar and stir until mixture thickens.
Mix together the sugar, mustard, salt and pepper and add to the
liquid. Cook for 4 minutes. Pour over the be
Hot oriental salad Heat oil in large skillet or Dutch oven over medium-high heat. Add
garlic and ginger; saute until garlic is lightly browned. Add celery;
stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes.
Add spinach; stir-fry 2 minutes. Add soy
Rice-vegetable oriental salad Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy
saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7
minutes until the vegetables are barely tender. Cool and add the
remaining ingredients. Chill bef
Fusilli salad Boil pasta according to directions minus 1 minute.
Drain, cool and set aside.
In a food processor, pulse together the pickled veggies, the tabbouleh and the olives.
Toss the pasta with the oils and fold in the mixture.
Gently mix in the tomatoes.
Salt and
Quick spinach salad Wash, dry, and tear spinach leaves into bite-size pieces, discarding stem.
Place spinach in a large salad bowl and add onions. Just before serving,
add Parmesan cheese and salad dressing to taste. Toss and serve.
Warm crisp-fried tofu salad with fresh spinach (and spicy peanut sauce) Soak the soybeans in a bowl of cool water for about 10 minutes. Drain, and with your fingers or a sharp paring knife, remove the skins. Cook the soybeans in a small saucepan of boiling water for 3 minutes, or until tender. Drain.
Heat the oil to 350 degre
Balsamic tomato and mozzarella salad Preheat the broiler. Coat the broiler pan rack with cooking spray.
In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and black pepper. Set aside.
Place the bell peppers, skin side up, on the prepared rack. Broil, without turni
Tossed salad with radishes, red onion, bell peppers, carrots
German potato salad (rice) In a large skillet, fry bacon until crisp; remove and set aside. Drain all
but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour;
blend well. Add vinegar and water; cook and stir until bubbly and slightly
thick. Add sugar and
Cauliflower salad Combine oil, lemon juice, salt, sugar, parsley, basil, and green onion in
blender or food processor. Whirl until smooth.
Cut cauliflower into small flowerets. Steam the cauliflower on a steamer
rack in a covered pan for 12 minutes or until tender.
Hummus - quick and easy diabetic menus Drain the chickpeas, reserving 1/4 to 1/2 cup of the liquid. Combine all ingredients except parsley in blender. Puree until smooth, adding chickpea liquid if needed to thin the puree. Refrigerate for 3-6 hours before serving to blend the flavors. Garnish
Grilled vegetable salad Place first 6 ingredients cut sides up on baking sheet. Spritz with water.
Season with salt and pepper. Let vegetables stand approximately 1 1/2
hours.
Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup
vinegar. Drizzle over vegetab
Antipasto salad with garlic dressing This salad is pretty hardy, but to turn it into a main dish salad, just add
pasta shells, bows, or tortellini. Salad: Place beans, artichoke hearts,
roasted peppers and olives in salad bowl, add lettuce, Pour salad dressing
over all and toss well.
Pineapple and cheese salad Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese
cubes on lettuce leaves. Top with pineapple chunks and mayonnaise.
Chicken salad deluxe In a large bowl combine chicken, chicken broth, celery, onion, green
pepper, mushrooms and grapes; mix well. Cover and chill several hours.
Saute the almonds in margarine, stirring constantly, until browned; spread
on paper towel to cool. Imm
Quick crab cakes * OLD BAY SEASONING is a prepared blend of celery salt, spices and
paprika; look for it where spices are located.
~--------------------------------------------------------------------------
PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium
Summer vegetables & potato salad w. anchovy dressing In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes.
Add the garlic, bay l
Mixed greens salad with balsamic dressing and warm goat chee Goat cheese rounds are made by scooping a ball of room temperature goat
cheese with a small ice cream scoop. Shape into flattened balls and press
into italian bread crumbs.
Bake in 350F oven for about 5 minutes. Let cool slightly or the cheese
will be t
East-west asparagus salad Cut or break off the tough bottoms of the spears. Cut spears into
2-inch pieces. Drop into a pot of boiling water and simmer 2 minutes,
or just until tender. DO NOT OVERCOOK. Drain and rinse immediately
under cold running water until the aspara
3-bean salad Drain the three kinds of beans and place them in a bowl. Add all
ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup
onion before serving.
Alfred portale's jumbo asparagus salad Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma, Parmesan,
and Lemon Vinaigrette
1. For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper
to taste in a medium bowl. Whisk in olive oil and set aside.
2. Brin
Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Seaso
Hoppin' john salad, vegan and <t> In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined. In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend. Sprinkle on
White bean and vegetable salad #2 In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, t
Spinach salad with almond raspberry vinaigrette Vinaigrette:
Whisk together first 8 ingredients.
Salad:
Combine rest of ingredients and toss with vinaigrette.
Salata laktuka - polish wilted leaf lettuce salad Wash lettuce thoroughly, dry and cut coarsely. Add shallots or onions,
sugar, salt and pepper. Fry bacon until golden brown. Dice it and add
to the lettuce. Into 2 Tb hot bacon fat, add the vinegar and water
and bring to a boil. Pour over lettu
7 grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice.
Chill. Serve on a bed of alfalfa sprouts.
Red potato summer salad COOK potatoes in boiling water 10 to 12 min. or until fork tender. Drain.
TOSS potatoes, onion, tomatoes, bacon bits
and basil in large bowl.
MIX remaining ingredients. Pour over potato mixture; toss lightly. Refrigerate until ready to serve.
**Can also a
Wilted spinach-leek salad Place egg in small saucepan, cover with cold water, bring to a boil. Reduce heat, simmer about 15m inutes. Immediately drain, run cold water over egg to stop cooking. Peel and chop.
Place spinach in large bowl, set aside. Heat oil in large nonstick skilet
Quick chocolate frosting Sift sugar and cocoa together in a medium bowl. Whisk in butter, milk, and
vanilla until smooth. Use immediately.
Contributor: Martha Stewart Living March 2004 p 30
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
Bing cherry salad #2 Mix all ingredients well.
Recipe by: Possum Kingdom Lake Cookbook
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Recipes
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