Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 2 large hard-boiled eggs 2 tb mayonnaise (maybe 3 tbs) 2 Teaspoon(s) louisiana hot sauce 2 tb dill relish 1 Cup(s) avocado, mashed 1 x fresh lemon juice 1/2 Cup(s) onion, chopped 1 x salt to taste 1 6 1/2 oz can tuna (in water) Directions: Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.
Check some related videos Similar recipes: Abalone salad paper-thin slices. *You may substitute watercress instead of arugula. **May use red cabbage instead of radicchio. ***Gingerroot should be peeled and grated. Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and slice tops in thi Bleu cheese salad In a blender or food processor, process vinegar, sherry, garlic powder, salt, and pepper for 10 seconds. Slowly add the oil in a thin stream, processing until smooth. Add the bleu cheese and process for 5 seconds. Refrigerate until ready to serve. Basil tuna NOTE: This may be to much fat for the diabetic...Work it out!! Use low-fat mayo...add basil to it. >>NO<< BASIL MAYONNAISE: Combine egg york or egg substitute and lemon juice. Mix well. Slowly which in vegetable oil teaspoon at a t Orange salad dressing Combine fruit juice, flour and sugar. Mix well and cook until thickened (add a few extra tablespoons of flour if needed). Remove from heat, beat in one egg; let cool. Fold in whipped cream and spoon over molded salad. Sprinkle with grated american cheese. Another bean salad Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313. Chicken avocado melt Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a smal A croque monsieur salad The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute Greek potato salad Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover, Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A Large Bo Tabbouli salad Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce. Three tomato salad Layer mushrooms & sliced tomatoes down the centre of a large platter. Ring with the halved yellow & cherry tomatoes. In a small bowl, whisk together the remaining ingredients & drizzle this over the tomatoes. Cover & marinate a Dijon chicken salad Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, vinegar and black pepper. Chill until slightly thickened. Stir in yogurt, reduced-calorie sour cream and mustard. Chill until slightly 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 Good-for-you sweet potato salad Cut sweet potatoes into bite-size chunks. Place in a steamer and steam (over boiling water) for 10 minutes or until tender when pierced with a sharp knife. Let cool, then transfer to a large bowl. Add scallions, celery, and parsley. Whisk together mayonna Spinach and mushroom salad Rinse the spinach in several changes of water, drain it well, and pat the leaves dry on toweling. Shred the leaves coarsely and toss them with the mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric to a paste in a mortar Acapulco jicama salad 1. Mince cilantro. Whisk together cilantro, lime juice, vinegar, oil, salt, and pepper. 2. Peel oranges, and slice into 1/4-inch-thick circles. Peel and pit avocado, slice into 1-inch cubes. Peel jicama and slice into 1/2-inch cubes. 3. Marina 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 less Caper-clous tuna Blend well. Spread on toasted brown bread. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Sweet & sour texas black-eyed pea salad Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days. Origin: Marjorie Luckenbach, Texas, Circa 1970 Pasta with asparagus salad Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain. Combine pasta with oil and garlic in large bowl. Add remaining ingredients and toss well. Serve at room temp. or refrigerate until cold if desired. Recipe By : Tuna buns Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. Five cup fruit salad Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis Warmer kartoffelsalat (hot potato salad) Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and Red endive and watercress salad Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour. Add salad greens to vinaigrette and toss to coat. Cook Confetti tuna Mix with fork, and serve on toasted dark and light swirl bread. Source: The San Diego Union-Tribune Food Section, Sept. 29, 1994 & The Tuna Fish Gourmet Brought to you and yours via Nancy O'Brion and her Meal-Master. 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. Spiced grape salad Combine ingredients and let set in refrigerator until jelled. Pasta with tuna & peas 1. Cook pasta according to recipe. 2. Heat oil in a nonstick skillet on medium high. 3. Saute onions until translucent, about 4 minutes. 4. Add tomato sauce, red pe pper flakes, peas and seasonnings to skillet. 5. Reduce heat to medium low, cover & si 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 Antipasto salad In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, Salad nicoise Cook green beans in pot of boiling water,add green beans and boil till tender crisp, about 2-3 minutes. Refresh with cold cold water and dry. In large pot of salted water, Clinton hot chicken salad Prepare chicken, celery, and rice. Combine cream of chicken soup, mayo., onion, lemon juice, and chopped eggs. Add first three ingredients and mix well. Place in casserole for baking. Heat almonds in melted butter and pour on top of cassrole. Vegetarian caesar salad Cut the bread into 1-inch croutons. Heat 2 tablespoons olive oil in a large nonstick skillet. Add the croutons and cook, turning once, until golden, 5 minutes. Transfer the croutons to a plate lined with paper towels. Set aside. Place the garlic Thai spicy glass noodle salad (chiang mai) Spicy glass noodle salad is often served as a refreshing snack in Thailand. It also makes a great party dish as you can serve it at room temperature. 1. Combine pork, garlic, and cilantro, and chop well to combine. 2. Bring water to a boil in saucepan, ad 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 Cucumber sesame salad Mix and serve Chilled avocado soup Right before serving puree the broth, garlic, lime juice and 1 of the avocados in a food processor. Season well to taste with salt and cayenne pepper. Add ice water to thin the soup to the texture you prefer. Chill the soup while you peel and cut the re Garden salad with pears and pinenuts Combine first 8 ingredients in a medium bowl; whisk to blend. Season dressing to taste with salt and pepper. (can be made 4 hours ahead. Cover; refrigerate) Place greens, pears, pine nuts in large bowl. Add dressing; toss to coat. Contributor: Bon App Green goddess salad dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper nd mix well. Place in a covered container and fefrigerate until ready to serve. Turkey tuna If you buy unseasoned stuffing mix, add 1 teaspoon dried sage, thyme, or marjoram along with the poultry seasoning. Saute onion in butter until soft and add celery, stuffing mix, and seasoning. Heat, stirring constantly. Remove from heat and ad Melon ball salad Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sherbet. Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper and minced fr Ginger salad dressing Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week. Hot chicken salad Mix and cover with cheese and top with crushed potato chips. Bake at 375° F for 25 minutes. Durango potato salad In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters. Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add potatoes, celery, green onions and Pasta salad with chicken and artichokes Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. P 24 hour salad Place lettuce on bottom of large dish. Place rest of ingredients in layers as listed. Top with bacon bits and croutons. Cover; refrigerate for 24 hours. Refrigerate for 24 hours. Pomegranate jeweled spinach salad To prepare dressing, whisk together lemon zest, lemon juice, shallot, cumin, and salt; whisk in oil. Reserve. Starting in a cold fry pan, cook bacon over medium heat, stirring occasionally, until almost crisp, about 5 minutes. Drain on paper towels; cool. Grapefruit-avocado salad Peel grapefruit and segment. Pare, halve, pit and cut avocado in 1/4" crosswise slices. Arrange grapefruit segments and avocado slices on romaine laves. Pour French dressing over each salad. Possum Kingdom Lake Cookbook MC Formatted using MC 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 Seafood pasta salad 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. 2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. 3. In a 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