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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
Bean vegetable medley Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
Transfer mixture to a buttered 2-to 3 quart casserole with lid.
Romaine salad with lemon vinaigrette and shaved pecorino
Fruited spinach salad * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled
and cubed
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PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium
In a screw top jar combi
Broccoli cauliflower salad Separate broccoli and cauliflower into florets.
Combine mayonnaise, sugar and vinegar; mix until smooth.
In a large bowl, combine broccoli, cauliflower, bacon and onion.
Pour dressing over salad and toss.
Yield: 8 to 10 servings.
Frisee salad w. pears, blue cheese & hazelnuts In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
Tear the radicchio and frisee into bite-size pieces. Cut the endive crosswise into 1-inch pieces. Add the greens to the dressing mixture and toss until coa
Chicken mystery (aka hot chicken salad) Heat oven to 350. Have ready a 2-quart casserole. Melt butter in a medium-sized heavy saucepan over low heat. Add flour and stir until
smooth and frothy. Let mixture bubble about 3 minutes, stirring often.
Gradually stir in half and half. Increase he
Chilled garbanzo and potato salad with onion and garlic * small red potatoes, scrubbed and cut into bite-sized pieces
** washed and finely chopped (optional)
First, mix all the stuff together for the dressing in a small bowl or
a measuring cup. Let that sit for at least a few minutes usually,
if
Bacon, bean, & garlic soup Chop 2 slices of the bacon and place in a bowl. Microwave on HIGH
power for 3-4 minutes until fat runs out and the bacon is well cooked.
Stir the bacon halfway through cooking to separate the pieces. Transfer
to a plate lined with paper towels and
Chicken salad Place pickle and onion in blender or food processor. Process until finely
chopped. Add chicken and process 3 fast pulses. Add remaining ingredients
and process 2 fast pulses. Yield: 1 Cup
Source unknown
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
Jerk chicken with cool romaine salad Pound chicken breasts to an even 1/2 inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour.
Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi
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.
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
Black bean dip cook garlic, green pepper and onion in vegetable oil over moderately low heat, stirring, until onion is transluscent.
in a food processor or blender, blend beans, lime juice, cliantro, spices, and water. add 2 T more water if necessary.
add onion mixture
Wild rice bean salad Cook contents of box according to package directions, cool. Add remaining
ingredients, and toss.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic form
White christmas Line a shallow 11 X 7 inch tin with foil. Put the puffed rice, milk
powder, icing sugar, coconut, glace cherries and sultanas in a bowl and
stir. Make a well in the center.
Melt the shortening over low heat, cool slightly, then add to the well in
Potato salad (prodigy) COVER POTATOES IN PAN with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions
and celery and combine in mixing bowl. When potatoes are tender, drain and
halve or quarter potato
Curried floret salad In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat.
Cover
Olive rice salad Bring the water to a boil in a saucepan. Stir in the rice, return to a
boil, then lower the heat and simmer, covered, until the water is
absorbed, about 35 minutes. Fluff the rice with a fork, then let it
cool completely. Combine the rice with
White pizza Proof yeast in 1/4 cup warm water with 1 teaspoon sugar. Mix remaining ingredients (except water), add yeast mixture. Then add warm water until the mixture forms a soft ball. Knead. Allow dough to rise until doubled. Place on greased pizza pan.
Marnin
Pasta salad supreme Combine all ingredients in a salad bowl. Toss gently to mix. Chill before
serving.
Preparation time: 1 hour
Origin: Reader's Digest Magazine, June, 1994
From the Collection of Candis Compton
Southwest ruffle salad In large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired. Cover; refrigerate. Makes 6-8 servings.
Wilted lettuce salad (vegan) Slice the potato, the onion and the pepper. Put them in the oven and bake at 400 about 20 minutes or until done. Meanwhile, clean and tear the lettuce and put on a plate. Sprinkle the lettuce lightly with your favorite vinegar. When the veggies are done,
Zucchini fiesta salad * Cut crosswise in 1/4 inch-thick slices.
** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until
crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well.
In a large bowl, com
Salad wraps Mix all vegetables and place in wrap.
Barbecued octopus with grilled escarole and mint Preheat grill or barbecue.
Place octopus in cold water with a cork and bring to a boil. Lower heat to
low boil and cook 35 to 40 minutes until tender. Remove, rinse and cut into
4 pieces.
In a mixing bowl, stir together olive oil, lemon zest and
White chocolate citrus truffles Peel a couple of strips of zest from each fruit. Put the cream into a saucepan and bring up to boiling point. Take off the heat and add the zest. Cover and leave to infuse for 30 minutes. Strain the cream into a bowl.
Melt the white chocolate in a bowl ov
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
Mexican bean and rice casserole Heat the oil in a large skillet and saute th eonion, celery and red pepper
till almost tender.
Blend together the beans, a small amount of the liquid from cooking them
(about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in
Smoked chicken 1. Wipe chicken with a damp cloth. Dry well with paper toweling; or hang up
to dry in a cool, airy place 1 to 2 hours.
2. Rub bird, inside and out, with salt. Refrigerate, covered, overnight.
3. Place chicken in a heatproof bowl. Steam 45 minut
Fruited chicken salad Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add
Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low
Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice.
Arrange Fruited Chicken Salad O
Black bean sauce Rinse and chop beans, adding garlic and ginger.
Chive-mustard potato salad with sausage skewers Preheat grill or barbecue. Combine tomatoes, onion and lettuce in
shallow bowl. Add potatoes. Combine mustard, sour cream and chives,
and season to taste with lemon juice, salt and pepper.
Bring sausages to boil in a pan of water. Drain immediately and
Traditional white bread 1.5 pound loaf 1) measure and add liquid ingredients to bread pan
2) measure and add dry ingredients (except yeast) to bread pan
3) make shallow well in the flour and add yeast to well
4) select the basic setting
5) select medium crust color
6) press start
"texas caviar" salad In a medium skillet heat oil; cook squash, peppers, garlic and cumin,
uncovered, for 8 minutes or till squash is tender, stirring occasionally.
Remove from heat; let cool. Combine squash mixture with peas, green onion,
cilantro, and salt. Cover an
White chip chocolate cookies 1. Preheat oven to 350.
2. Combine flour, cocoa, baking soda and salt in small bowl.
3. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually beat
Orzo pasta salad Put cooked orzo in a bowl with the other ingredients while still warm.
Stir well to combine.
Ginger apple salad Combine above ingredients and chill. Serve on lettuce leaves. Nice,
garnished with slices of orange and mint leaves.
Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). Remove with tongs
and immediately plunge into ice-cold water to stop the cooking and
preserve the color. Drain completely and
Ham bone-and-bean soup COVER THE BEANS WITH WATER and soak overnight, or place in a pan, cover,
and bring to the boil. Remove from heat and let sit 1 hour. Drain. Make a
stock of 1 cup of the ham scraps or ham bone and optional turkey carcass,
celery, carrot, bay leaf and water
Grilled chicken breasts in raspberry vinegar marinade Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight. Turn occ
White wine gazpacho In the South theyserve cold soups frequently as a refreshing foil to
the heat. Thin slices of zucchini and the piquancy of dry white wine
plus Tabasco sauce give this gazpacho a delicious twist.
Coarsely chop the tomatoes; you should have about 1
White chocolate cheesecake #3 Combine biscuit crumbs and butter, press into base of a 23 cm springform pan, refrigerate until firm. Beat cream cheese and Nestle Sweetened Condensed Milk until smooth. Beat in Nestle White Melts, then beat in cream. Combine gelatin and water, stir until
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 two-bean vegetarian chili Heat olive oil in large pot over medium high heat. Add onion through green
pepper and saute until onion and carrots are almost tender, about 8
minutes.
Add rest of ingredients. Bring to a boil. Reduce heat and cook
uncovered, until bulgur is tender an
White bean and vegetable salad In a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Drain the beans, and in a bowl combine them with the vegetable mixtu
Barbecued smoked sausage and lima beans In heavy 9-inch skillet, heat oil over medium heat. With fork, pierce
sausages all over serveral times. Add sausages and onion, cook, turning
sausages and stirring onion occasionally, until lightly browned--about 4
minutes.
Add limas, tomatoes,
3 pepper salad Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn
frequently until all sides are blackened. Place peppers in a brown paper
bag or a bowl covered with plastic wrap. This will steam the pepper and
make the skin easy to rem
White bean salad Shake parsley, oil, lemon juice, pepper, and salt in tightly covered
container.
Toss parsley mixture with onions, bell pepper, and beans in medium glass
or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
Stir in walnuts. Se
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