Ingredients

Recipes

Restaurants

Utilities

Warm Grilled Potato and Fennel Salad with Herbed Buttermilk Dressing

Ingredients: 2 small, cleaned and patted dry potato, white 264/5629 Quart(s) olive oil 1 Ounce(s) to taste salt 1 Ounce(s) to taste, freshly ground black pepper 1 large fennel bulb 1 large onion, yellow sweet 3/16 Quart(s) buttermilk 4 Ounce(s) sour cream 2 vinegar, apple cider 1/4 or hot red pepper sauce tabasco sauce 2 chopped green onion 2 Bunch(s) chopped fresh parsley 163/10000 Pound(s) chopped fresh dill 163/10000 Pound(s) minced fresh garlic 4/23 Ounce(s) chopped fresh oregano 1 reserved fennel fronds Directions: 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 the potatoes on the grill and cook until tender, 25 to 30 minutes. Remove and cut into wedges. Meanwhile, brush the fennel and onion slices on both sides with the remaining olive oil and lightly season with salt and pepper. Place on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side. Remove from the grill and place on a cutting board. Roughly chop. Combine the potatoes, fennel and onions in a large bowl and while warm, toss with the Herbed Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately. Herbed Buttermilk Dressing: In a medium bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce. Add the remaining ingredients and the chopped fennel fronds, to taste (1 to 2 tablespoons). Adjust the seasoning with salt and pepper. Pour over the vegetables and toss to coat evenly. Yield: 1 1/4 cups Comments: Grilling the potatoes took too long the first time I made this salad, so I boiled them to partially cook them the second time I made this recipe.
Check some related videos Similar recipes: 20-minute potato salad Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain. Toss with remaining ingredients; refrigerate. Makes 6 servings. Green salad with apple dressing and camembert toasts Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at roo m temperature 30 minutes, stirring occasionally. Spread Camembert cheese evenly over toasts, dividing equally. Add greens to apple dressing Garden potato salad Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Le Balsamic dressing Combine all ingredients in a jar. Close tightly, and shake vigorously. Source: Southern Living, November, 1995 Recipe By : From: Apoe@unicom.Net (Art Poe) Date: 20 Jan 1996 08:14:58 -0700 Broiled or grilled marinated chicken (gai yang) A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. 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 Molded turkey-pineapple salad Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened. Meanwhile, combine the remaining Grilled eggplant Peel the eggplant, and then cut into 3/4" slices. Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper. Place eggplant about 3 to 4 inches from coals. Roasted beet salad with horseradish vinaigrette in another baking dish. Whisk olive oil, thyme, salt, and 1/4 tsp pepper in small bowl. Drizzle oil mixture over beets, dividing equally; toss to coat. Cover dishes with foil and roast until beets are tender, about 1 hour. Uncover and roast until beet Wild turkey with lemon-buttermilk-madeira gravy Wild turkey has a wonderful, unique flavor, but you can also use this recipe for commercial, store-bought turkey. Follow package directions for length of cooking time. Preheat the oven to 375 degrees. Rinse the turkey well until no blood runs from the cav Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997 Roasted tomato and rice salad Roast the tomatoes over the high flame of a gas range or a broiler. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mix the dre Warm caesar potato salad Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top wit Anna m. stamplecoskie's potato dumplings Grate potatoes finely. Squeeze dry in a clean cloth. Add flour and mix well with potatoes. Bring water to the boil and add salt. Make little balls of the flour/potato mix. Drop into the boiling water and boil for 16 minutes. At the last minute, Grilled red snapper and mango wtih cilantro-lime vinaigrette Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish a 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 Skinny macaroni salad combine all ingred excpt pasta in glass bowl. Cover & let stand at room temp. for 1 hour. Just before serving fold in the pasta. Layered salad Combine mayonnaise and sugar. Layer the ingredients in the above order in a flat dish. Refrigerate overnight for best flavor. Black bean salad Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours Napa valley chicken wings with wine dressing Disjoint chicken wings, discarding bony tips. Push flesh to oney end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pieces to flatten so they will stand upright. D Caesar dressing Rice and lentil salad Cook grains separately, in 2 cups water, until done, 45 minutes or less. For the dressing, I used a prepared nonfat tomato-herb dressing (Trader Joe's) mixed about half and half with red wine vinegar because I generally find prepared nonfa Cheesey potato casserole Preheat oven to 350A°F. Mix together margarine, soup and sour cream. Add potatoes and cheese. Pour into greased 8 x 11 inch casserole dish. Sprinkle with cracker crumbs. Bake uncovered for 1 hour and 15 minutes. Freezes well. Spinach floret salad with sweet and sour dressing Separate broccoli and cauliflower into florets. In a large salad bowl, toss the spinach, lettuce, broccoli, cauliflower, chow mein noodles, bacon, eggs, onions, mushrooms and radishes. Dressing: place 1 cup vegetable oil, 3/4 cup sugar, 1/3 cup cider vine 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 Acar (indonesian garden salad) In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour. NOTES : This is very easy and has an interesting flavor. I last made it in February 1998. I used red and green cabbage and brought i Endive, beet and red-onion salad Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the e 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 Grilled tuna with wasabi-ginger vinaigrette 1 Combine the soy, lime juice, sugar, wasabi, ginger, canola oil and the scallions in a large bowl and whisk. Taste for seasoning. Set aside. 2 Cut the grilled tuna into large chunks and toss with the vinaigrette. Set aside. (This recipe can be made ahe Deruny (ukrainian potato pancakes) In a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender. Heat oil in a skillet and when hot drop large spoonsful of the mixture. Cook until browned on one side. Potato ala picante These impressive and easy-to-prepare "pleated" potatoes are an ideal accompaniment to all manner of meats, fish and poultry. Thanks to Ruth Krening of Fort Morgan, Colorado for sharing her recipe. Cut potatoes crosswise into 1/8" to Summer fish salad Mix fish and vegetables in bowl. Set aside. In small bowl, combine oil, vinegar and salt, pepper, oregano, and garlic powder to taste. Toss well with fish mixture. Chill at least 2 hours before serving, mixing well before doing so. This is a great sum Winter potato salad Scrub potatoes, place in pot with enough water to cover, boil about 25 minutes until potatoes are cooked but firm. Cool slightly, peel skin when warm enough to handle, cut potatoes into medium-sized wedges. Toss potatoes with celery, garlic, oregano, salt Pork chop potato bake Brown pork chops in a small amount of oil. Sprinkle with salt and pepper. In a large bowl combine potatoes, soup, milk, sour cream, 1/2 cup shredded cheese, and the onions. Spoon into 13x9 baking dish. Arrange pork chops and cover. Bake at 350 for 40 minu Lemon herbed potatoes 1. Bake the potatoes in a hot oven until done. Remove and cool. 2. Saute the onion and garlic in unsalted margarine. Scoop out the potatoes and mash the pulp. Beat in the sauteed onion/garlic mixture, hot skimmed milk, lemon and pepper. Mix in dil Caesar salad with tortellini 1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. 2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. 3. Arrange the asparagus in Black bean cakes with potato-pepper sauce Divide the cooked beans into 2 equal parts. Place one portion in a heavy saucepan and add 1/2 cup reserved cooking liquid. Cook over medium heat until the beans can be mashed into a paste with a fork, a bout 30 minutes; if necessary, add additional liqu 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 Rohkostsalat #2 (cabbage fruit salad with sour-cream dressing) Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot. Variation: Add chop 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. Mixed greens salad with blue cheese, chopped cashews and bal Absolutely delicious fruit salad Measure pineapple juice and chunky fruit juice to equal 1 1/2 cup and add to pudding mix. Cook over medium heat, stirring constantly until thick. Cool slightly. Pour over fruit and refrigerate. This can be made a day ahead; bananas will not turn b Aegean shrimp salad In medium bowl, combine vinegar, cilantro, 1/2 tsp. salt and sugar. Slowly whisk in 2 Tbsp oil, set aside. Heat remaining 2 tsp oil in medium skillet over medium heat. Add next three ingredients and remaining 1/3 tsp salt; cook 2-4 minutes or unti Meal-in-a-bowl potato salad Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy. If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to Marinated beef salad Garlic Dressing combine egg yolk, vinegar, sugar, garlic, salt, and pepper in blender. Dribble in olive oil while blending. Salad Peel potatoes. Scoop intosmall balls using melon baller (2 cups+) Transfer potatoes to a panof salted cold water and bring Cucumber salad 2 Peel the cucumbers and slice them paper-thin into a medium-size bowl. Sprinkle with salt; cover; refrigerate for 3-6 hours. Drain cucumbers, pressing out as much liquid as possible with hands. Put cucumbers and onion into a small glass salad bowl. Desser miveh (persian fruit salad) Place fruit in serving bowl. Pour orange juice over fruit and mix gently. Garnish with almonds or coconut. Cover and chill several hours before serving. Tortellini pesto salad 1.) Bring a pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain and cool. 2.) In a large bowl, mix the cooked tortellini, red bell peppers, broccoli, carrots, olives, and garlic. 3.) In Creamy ranch salad dressing In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups Potato gratin Preheat the oven to 375F . In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and