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Ingredients: 2 Leeks, washed well 1 Clove garlic, minced 1 Fennel bulb 4 Ounce(s) Chanterelle mushrooms 4 Ounce(s) Cremini mushrooms 1/4 Cup(s) Dry sherry 2 Teaspoon(s) Fresh thyme, minced 1 Teaspoon(s) Sea salt 2 Fuyu Persimmon 1 Celery root, blanched 2 Cup(s) Cooked wild rice 2 Cup(s) Cooked pearl barley 1/2 Cup(s) Hazelnuts, toasted, chopped 1 Cup(s) Tarragon-Dijon Dressing 2 Tablespoon(s) Fresh parsley, chopped Directions: In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let cool at room temperature. In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon, celery root, grains, and nuts. Fold in the dressing, mixing well. Add the salt, pepper, and parsley. Pour onto a serving platter or individual plates and garnish with the tarragon, parsley, and reserved 1/2 persimmon. Makes 6 servings. Per serving without the dressing: 283cals, 4g fat.
Check some related videos Similar recipes: 24-hour vegetable salad Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over Antipasto salad platter NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic, and basil, shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and Smoked sausage antipasto salad Brown smoked sausage in a skillet and drain well on paper towels. Arrange lettuce on a large serving dish and top with vegetables and sausage. Add Feta cheese. Pour dressing over salad and serve. Total preparation and cooking time: 15-20 minutes. Barley stuffed peppers cut top and stem off the peppers. clean out seeds and inside ribs. chop onion into course cubes. cook the barley per box instructions. pre-heat an oven to 350 degrees. bring water to a boil in a pot big enough to hold the four peppers. add pepp Turkey-orange salad Combine the turkey, celery, salt, and curry powder in a bowl. Peel and chop the orange. Add the orange, grapes, and mayonnaise to the turkey. Toss gently to mix. Sprinkle on the coconut just before serving. 1/4 recipe = 217 calories, 3 lean meat + 1 fr Warm rice salad In pie plate, microwave butter until melted. Stir in almonds, microwave at High for 2 minutes or until browned, stirring often. Chop and set aside. In 8-cup casserole, microwave stock, rice and barley at High for 8 minutes or until boiling; sti Broccoli-rice bake Saute onion in butter until transparent. Add frozen broccoli, cooking over low heat until broccoli is tender. Add chicken soup, Cheese Whiz and rice. Pour into 3-quart casserole. Heat in 350 oven for about 25 minutes or until bubbly. Serves 14-16. Barley water 1.Cover the barley and the fig with water and cook for 1 1/2 hour. 2.Strain through a sieve. 3.Add the honey,applejuice,salt,lemonjuice and the grated lemonpeel. 4.Cool real good. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 Beef-barley soup Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti sauce, barley, basi Roasted herb barley Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Sau Spinach and carrot salad Immerse spinach leaves in a pot of cold water, rinse well and strain. In a bowl, mix together ? cup of the carrots, tahini, ALOHA SHOYU Soy Sauce, ALOHA Apple Cider vinegar with chopped garlic. (You can adjust the soy sauce and cider vinegar to taste.) To 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 Taco salad Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flo Barbecued goat with lemon salad and almond pesto Light barbecue or grill. Rinse and pat dry goat legs. In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, un Oriental salad Dressing: 1/3 cup white vinegar 1/2 cup sugar seasoning packets from 2 packages Beef Ramen combine all let sit for at least 2-3 hours, stirring occasionally Salad: large package coleslaw mix 1 bunch of green onion, chopped 1/2 cup slivered almonds 1/2 cu Brown rice treats Mix peanut butter, honey, nuts, vanilla & cinnamon together in a bowl. Add the cereal, stir very gently until the cereal is well coated. Place a dish of water near the bowl with the coated cereal mixture. With wet hands, form the mixture into balls th Sesame spinach salad Wash spinach thouroughly and trim off tough stems. Spin or pat dry. Mix remaining ingredients together and toss with spinach. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 71; CHO: 0mg; CAR: 5g; PRO: 3g; SOD: 217mg; F Rice & feta salad Cook rice according to package directions, using 1 teaspoon salt; cool slightly. In a large mixing bowl stir together cheese, sweet pepper, onion, nuts, and pimiento; add cooled rice. For dressing, stir together oil, vinegar, and black pepper. Pour Sizzling rice hot and sour soup Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside. Bring broth to a boil over medium-high heat in a large pot. Add chicken and cook, stirring occasionally, for 3 minutes. Stir i Apple and walnut chicken salad Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the ski Rice krispie treats Melt butter in large dutch oven over low heat. Add marshmallows, stir until melted and mixture is smooth. Remove from heat. Immediately add cereal; mix lightly until well coated. Press firmly into lightly greased pan. cool completely; cut into squares. Dilled potato-apple salad Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside. Cook Snow Peas in A Small 24-hour lettuce salad Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. Tortellini salad Toss all together with a good Italian dressing (I use 2 pkgs Good Seasons Italian). Before serving, top with 2 oz. or more fresh grated parmesan cheese. Lentil-rice surprise Recipe by: The McDougall Plan Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4 c water in large pot, add onion, garlic and celery. Cook over me Classic apple & blue cheese salad Combine first 6 ingredients in a large bowl, stirring with a whisk. Add lettuce & remaining ingredients. Toss gently. Maw-maw's jello salad Drain fruit. Mix Jell-o (dry) with Cool Whip. Then mix in juice. Fold in cottage cheese and well drained pineapple. Ready in 15 minutes. Any flavor Jell-o may be used. 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. Freezer mix barley soup Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to Bombay rice & lentils 1. Saute onion in oil in large skillet until soft. 2. Add rice; cook, stirring, several minutes. 3. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. 4. Bring mixture to a boil; cover tightly, reduce heat and simmer 3 Grouse & wild rice 1) Combine the wild rice with 2 cups of broth and 1/4 cup butter in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs Wild rice turkey stuffing recipe The night before, cook wild rice. Break bread into chunks and saute in oil or margarine (see note). Saute onions and celery. Measure spices. Combine all ingredients in a deep bowl. Mix lightly, for dry stuffing, add little or no liquid, for moist stuffing Crab stuffed mushrooms Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings Party taco salad Brown ground beef with chopped yellow onion. Add 1 package of taco seasoning and water according to package directions. Set aside to cool completely. In a large bowl mix together lettuce, tomato, cheese, avocado, red onion, peppers, olives, and 2nd packag Barley and mushroom pilaf Choose pot barley when possible because it is higher in fiber. They take the same length to cook. May be prepared a day in advance for a buffet and refrigerated. Reheat, covered in 350F oven for 30 min. Serve as an alternative to rice or potat Chicken in red wine with mushrooms Heat butter in pan, add chicken, cook until browned all over; drain on paper towel. Add bacon, onions and garlic to same pan, cook, stirring, until onions are browned and bacon is crisp. Stir in wine, stock, brandy, paste, bay leaf and thyme. Carrot salad Parboil carrots for about 12 - 15 minutes. Add rest of ingredients and marinate in refrigerator at least 24 hours. Serve chilled Almond bark rice krispies Melt almond bark. Mix all ingredients together and drop by spoon on wax paper. Put in refrigerator until firm. 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 White rice 1. Put equal amounts of rice and water into ricemaker. 2. Cook 3. Serve. 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 Basil tortellini salad Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, and carrot. For dressing, in a small bowl stir together the mayonnaise, parmesan cheese, basil, milk Nancy's tuna salad Contributor: Nancy's ingredients Curried shrimp and macaroni salad Mix the curry powder into the mayonnaise. Put the remaining ingredients in a large bowl. Dress with the curried mayonnaise. Chill 1-2 hours. NOTES: * A cold pasta dish -- This salad is quick and easy. It's best if made several hours Three-bean salad In a bowl combine beans, onion, and green pepper. In a screw-top jar combine the vinegar, oil, sugar, celery seed, dry mustard, and garlic. Cover and shake well. Pour over vegetables; stir lightly. Cover and chill for 4 to 24 hours, stirring often Barley-vegetable saute 1. Melt margarine/butter in 12-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in margarine/butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. 2. Stir in remaining ingredients. Cook about 5 minutes, st Cucumber and yogurt salad Mix the olive oil, vinegar and garlic in a small bowl. Add the yogurt and mix well. Drain the cucumber and add to the yogurt with the mint, salt, pepper and mix again. Leave the mixture 1-2 hours in the refrigerator. Garnish with a few black olives. S Tomato and mozzarella salad On a bed of lettuce, arrange tomatoes, cheese, onion, if using, and basil. Mix all dressing ingredients together and pour on top. Garnish with sprigs of parsley, if desired. Dilly potato salad Prepare potatoes and peas. Set aside to cool; add celery. Sprinkle salt in a salad bowl. Rub garlic around bowl; discard garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions and dill. Mix until combined. Add potatoes, peas and Paprika rice Heat the oil in a heavy saucepan. Add the rice and onion and saute, stirring, until golden. Add the tomato paste, thyme and paprika and mix well. Pour in water and salt. Add the bay leaf and let boil for about 20 minutes, until rice is done.