
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
|
|
Ingredients: 1/8 Quart(s) mayonnaise 1 Package(s) dijon mustard 417/10000 Ounce(s) powder curry 1 6oz, oil-packed tuna 1 finely chopped shallot 1 granny smith, cored and diced apple 1/4 Cup(s) chopped walnuts 1/2 diced celery 1 sweet pickle relish 4 large croissant |
Directions: 1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing.
2. Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. Serve with a dill pickle and potato chips.
|
|
|
|
| |
|
|
Check some related videos
Similar recipes:
Ahi tuna in mustard crust with red pepper nage Prepare breadcrumbs in the usual manner, using the spices listed. Brush the
tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the
mustard. Cook the tuna to the desired degree of doneness, which is
preferably rare.
Serve wit Baked chicken salad from oster kitchen center Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery
into casserole. Blender - chop nuts and add to chicken. Put 2 cups of
potato chips into blender container, cover and process 4 cycles at (stir).
Empty onto wax paper and set 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 Snicker salad Prepare the pudding using 1 cup of milk; blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.
Indian lentil sandwich spread, mcdougall Combine all ingrediants in a small saucepan. Cook gently over low heat,
stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for
one hour.
Posted by Timo <tbraam@census.gov> to the Fatfree Digest [Volume 14 Issue
27] Black-eyed pea salad Combine peas and enough water to cover by 2 inches in a medium saucepan.
Bring to a boil, reduce heat and simmer 45 minutes, then drain them well.
Heat oil in a medium skillet over medium heat. Add onion and garlic; cook
until soft but not browned Quick potato salad for one In small bowl combine first seven ingredients; mix well. Add potatoes; toss
to coat well. Cover; refrigerate. Makes 1 serving. From the files of Al
Rice, North Pole Alaska. Feb 1994
Good salad ala junior Drain pineapple then mix all remaining ingredients together.
Do not use juice of pineapple.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
Acapulco salad In a large saucepan, combine beer, water, bay leaves, peppercorns and salt.
Bring to a boil; add fish, then cover and turn off heat. Allow to cool,
covered, about 15 minutes or until fish is opaque throughout. (Fish cooks
as liquid cools; this ext Cranberry salad #2 Cook cranberries, water and sugar until cranberries pop open.
Remove from heat and add marshmallows. Stir until melted.
Add jello. Set aside to cool.
Add apples, celery and pecans.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d &a Judi's creamy potato salad Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg
yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat
cream to boiling point and pour slowly on egg mixture. Add butter. When
butter is melted pour mix All-american tuna Mix with fork until blended. Serve on crusty rolls with swiss cheese,
lettuce and thinly sliced tomato. Source: The San Diego Union-Tribune Food
Section, Sept 29, 1994 & Tim Mavrakos and David Cohn, Corvette Diner
Brought to you and yours Wild rice and artichoke salad Rinse the wild rice in a strainer under cold running water. Put in a
medium size-bowl and pour on boiling water to cover. Let soak for 30
minutes, then drain thoroughly.
Rinse the brown rice in a strainer and put in a medium-size saucepan alo Egg salad Combine eggs, celery, salad dressing, green pepper and curry powder; mix well. Chill. For each sandwich, spread 1 slice with
salad dressing, cover with lettuce, bologna, egg mixture and other slice of bread. Makes about 4 sandwiches.
Tuna and potato salad Blanch the defrosted green beans for 2 minutes in boiling water.
Drain and plunge in cold water. Drain.
Place the cooked potatoes, beans and tuna in a salad bowl. Mix the
anchovies and pesto with the mayonnaise and pour onto the salad. Add
White wine fruit salad In a shallow serving bowl, dissolve sugar in a mixture of wine, lemon rind, and lemon juice, stirring constantly. Gently add fruit. Chill two hours, tossing occasionally. Drain and serve on a bed of lettuce.
Yield: 8 to 10
Prep Time: 20 to 30 minutes
Chi Chicken salad with grapes and walnuts Toss together all ingredients in a large bowl until combined well.
Contributor: Gourmet June 2003 p 166
Quick waldorf salad Combine apples, celery, pecans, and salt; toss lightly. Add sour cream and
yogurt; toss again lightly.
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 next 5 i Kartoffelsalat mit biermarinade (potato salad/ Boil potatoes in medium-size saucepan until just
tender. Peel and slice. Fry bacon until crisp. Break
into small pieces and mix with onion, celery and salt;
set aside. Stir melted butter and flour in a small
saucepan until blended. Add m Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside.
Cook rice according to package directions.
Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss
with vinaigrette. cover and refrigerate at least 3 hours White and green bean salad with tomatoes and basil In a deep pot, cover beas with 6-8 cups cold water. Add the thyme-salt.
Bring to a boil over high heat. Reduce the heat to a gentle simmer,
skimming away any foam. Cover and cook until the beans are tender, about
90 minutes. Let cool in broth.
In a la 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 Brown rice and vegetable salad #2 Toss all of the salad ingredients together. Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit Five-fruit salad Toss pears and banana in the orange juice. Combine all ingredients except
the yogurt in a medium size bowl; toss to mix. Serve with the vanilla
yogurt.
Recipe by: Collection by Sandal English
Mandarin salad Tear lettuce into bite-size pieces. Drain oranges and combine with lettuce
and peanuts.
Combine sugar, oil, mustard, salt, vinegar, onion, and poppy seeds in a
jar. Shake well to blend. Toss the salad with the desired amount of
dressing.
Macaroni salad In large uncovered Dutch oven cook macaroni in boiling water, cooking
oil and salt until tender but firm, about 5 to 7 minutes. Drain, Rinse
with cold water. Drain well. Return macaroni to pot.
Combine next 8 ingredients in a 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
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 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. Peppered tuna skewers with wasabi mayonnaise Mix 2 T wasabi powder and 1 1/2 T water in small bowl to blend. Whisk in
1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30
minutes. (Can be made 1 day ahead. Keep refrigerated.)
Combine tuna and soy sauce in medium bowl; toss to 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. 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. Mixed green salad with tarragon vinaigrette Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl,
then add oil in a slow stream, whisking until emulsified. whisk in
tarragon.
toss greens with dressing in a large bowl and season with salt and pepper.
Contributor: Gourmet Septe Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high.
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place Potato salad with italian dressing 1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water
with the cornstarch to dissolve. Combine the remaining water,
cornstarch mixture, vinegar and tomato paste in a saucepan and bring
to a boil. Continue boiling until slightly t 90s style chicken salad In deep saucepan, place chicken. Add broth and 4 teaspoons of the
curry powder. Cover and simmer about 30 minutes or until chicken is
fork tender. Remove from heat and allow chicken to cool in broth.
When cool, separate meat from bones. Discard bo Pb and j sandwich 1. Put peanut butter on one piece of bread. Put Jelly on other piece of bread. Put them together.
2. Serve with juice box, yogurt, and granola bar.
Orange manderine salad Mix all ingredients together.
Good with cheese and spinach pie.
Recipe by: Gene Mooney
24-hour salad Combine eggs, lemon juice, sugar, and salt and cook over low heat until
thick. Add butter and cool. Fold cream into cooled mixture. Combine this
mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24
hours so the delicate fl Cold pasta salad Add all ingredients together and toss lightly. Add dressing and mix well. Refrigerate at least 2 hours. This keeps in
the refrigerator for over a week. If you use fat free dressing, this has very few calories.
Cucumber salad 1 Peel cucumbers, cut in half lengthwise and remove seed with a spoon. Slice
2 halves into thin crescents. Lay them on paper towels, sprinkle with
coarse salt and refrigerate, uncovered, for 1 hour.
Remove cucumbers from refrigerator and pat dry. Co Pasta salad (good for picnics) Cook the tortellini according to package directions. Drain and rinse the
artichoke hearts and cut them into quarters. Add the remaining salad
makings
(except the parmesan) and toss with the dressing. Give it a generous
sprinkling of parme Spicy eggplant salad (bonjan) from afghanistan Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle
them with 2 tsp. coarse salt and let stand for 15 minutes. rinse
eggplants under cold water, which removes the bitter taste, rinse,
and dry well on a towel.
Heat the oil in a Low calorie seven layer salad 1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until
just tender.
2. Using a large, clear salad bowl, layer the ingredients in the order
presented. Repeat until all ingredients are used up, saving the sliced egg
for the top of the sala Avocado & potato salad with horseradish *Choose avocados that are firm, with just a slight give. If the avocado is
soft enough to hold an indentation, it's overripe and won't have the rich
nutty flavor that you want for this salad.
Bring water to a boil in the bottom of a Potato salad recipe Cool potatoes completely in the fridge or better leave to stand overnight.
Mix in the diced vegetables. Whisk together the oil with the spices &
herbs. Ensure it is well blended. Pour over potatoes & toss gently.
Refrigerate till ready Colorful whole grain salad Mix mayonnaise and yogurt. Combine with all the other ingredients and
toss. Chill thoroughly.
Source: Arrowhead Mills "Holiday Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Kare Nancy's egg salad Contributor: Nancy's ingredients
Shrimp and 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, parsl |
Loading...
|