A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
|
Directions: * 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, combine lemon juice, oil, salt pepper, and cumin.
Add drained squash and stir lightly; chill for 30 minutes. Add onion,
chilies, olives, and cheese. Peel and pit avocado; cut into small cubes.
Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates. Mound equal
portions of salad on each plate. Garnish each salad with a sprig of
coriander.
Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams
cholesterol, 335 calories.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Fiesta casserole Chop peppers and thaw corn.
Preheat oven to 375. Brown meat in large skillet. Add peppers about 1/2 way stirring frequently. Drain grease. Stir in salsa, tomatoes and corn; bring to boil.
Spoon 1 cup meat mixture onto bottom of 13x9 baking dish. Top
Zucchini stew Soak the dried lima beans for 8-12 hours. Make sure to give them plenty of water to absorb while they are soaking, 4-5 times the amount of water as beans.
To peel the tomatoes start a pot of water boiling. Cut a shallow X on the base of each tomato and
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
Tossed salad with radishes, red onion, bell peppers, carrots
Zucchini bread2 In large bowl, mix together oatmeal, flour, baking powder, cinnamon, cloves, nutmeg, orange peel and salt. In separate bowl, beat together eggs, sugar, vanilla, oil and applesauce. Add dry
ingredients, mixing until blended. Turn into 2 greased and flou
Doritos taco salad Brown the ground beef, add taco seasoning. Cut up the lettuce and onion, dice the tomatoes and green pepper. Slice the black olives. Grate cheddar cheese, crunch up a bag of Nacho cheese Doritos and then add to the ground beef. Add Catalina salad dressing
Diana's macaroni salad Cook macaroni in boiling water for 12 minutes, or according to package
directions. Immediately rinse with cold water and drain well. Place in a
mixing bowl. Add chopped eggs, onion, pickle, celery, capers, peas and
pimiento. Combine mayonaise, pickl
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
Cabrales cheese souffles with endive and asian pear salad Preheat oven to 350F . Butter 6 each 3/4 cup souffle dishes or custard
cups. Dust with flour; shake out excess. Place dishes in roasting pan.
Melt 2 T butter in medium saucepan over medium heat. Add 1/4 cup flour;
whisk 1 minute. Gradually add milk a
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
Burt reynolds' salad dressing Shake to mix. Chill. Serve with green salad.
Tuna macaroni salad Cook pasta until tender. Drain and combine all other ingredients. Stir, chill, and serve.
Warm asparagus and parmesan salad Bring a large pot of salted water to a boil, add the Asparagus and cook for 3 minutes from the time water returns to a boil.
Drain briefly under cold water – the spears should still be warm.
Toss Asparagus with lemon juice, olive oil and pepper to taste
Iceberg salad with ginger dressing To prepare dressing:
Combine the first 12 ingredients in a blender, and process until smooth.
To prepare salad:
Combine lettuce and remaining ingredients in a medium bowl. Drizzle
dressing over salad; toss gently to coat.
Contributor: Cooking Light July
Warm barley-vegetable salad In a large skillet or wok, combine the onion, 2 tablespoons of the
broth or water, thyme and pepper flakes, and cook over medium-high
heat for 10 minutes, or until onion is tender and just begins to
brown, stirring occasionally. Add the remaini
Roquefort salad Wash the lettuce under cold running water; strip off the leaves by hand,
one by one, and dry well. Rub the inside of a salad bowl with the garlic
and discard the clove. Place the walnuts in the bowl; add the Roquefort
cheese, and blend them togeth
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
Ann's leftover spaghetti salad Mix all the ingrediants together in a large bowl. Chill'em over night so
that the flavors mix.
Raspberry salad You can use frozen or thawed raspberries for this recipe.
Mix Raspberries, Mandrin Oranges, Sweetened Condensed Milk, Lemon Juice, and Cool Whip together.
Enjoy.
Christmas wreath frozen salad Combine cream cheese and mayonnaise. Mixing well, stir in cherries,
pineapple, pecans and marshmallows. Fold in whipped cream. Pour into 8
cup ring mold. Freeze.
Yield 8 to 10 servings.
Mediterranean salad with chickpeas and arugula Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6
ingredients in small bowl to blend. Gradually whisk in oil. Season dressing
with salt and pepper.
Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in
large bowl.
Chojin (radish and pork rind salad) Following are a number of Guatemalan recipes from a book I received for
Christmas called The book of Latin Americn Cooking. I haven't tried them
so I can't say how they'll be.
Combine all ingredients in a bowl and serve as a salad fi
Japanese salad dressing Mix ingredients well and chill.
Lentil vegetable salad Rinse lentils and place in a saucepan with broth, bay leaf, marjoram
and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30
minutes or until tender. Drain in a colander. Heat oil in a
non-stick saucepan and stir-fry vegetables 3 m
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.
Gringo potato salad Peel and cut up the potatoes. Boil potatoes and eggs.
While the potatoes boil, mix the sugar into the vinegar, stirring to
dissolve. Whisk in the oil, salt and pepper and mix gently. Mix
together the Miracle Whip, celery salt, chopped carrots,
Citrus salad Peeled the oranges and grapefruit. Section the oranges and grapefruit
over a small bowl so you can catch the fruit juices; reserve juices.
In a large bowl combine the orange and grapefruit sections, avocado
slices, cucumber slices, and onion rings
Nancy's egg salad Contributor: Nancy's ingredients
Diced pepper, tomato and onion salad Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the
tomatoes & mix with the peppers. Dice the onions & mix them with the other
ingredients as well. Combine the olive oil, vinegar & garlic. Add salt to
tast
Anne's dilly pasta salad Combine salad dressing, garlic, dill and seasonings, mix well. Add rest of
ingredients, mix lightly. Chill several hours or overnight so flavors can
mix. Serve on lettuce with crisp crackers.
NOTES: Chilling is very important.
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
Curried chicken and bow tie pasta salad Poach chicken by placing in a large pot with enough cold water to
barely cover. Add peppercorns, bay leaf, parsley, thyme and one
each: onion, carrot and celery cut into quarters. Bring to a bare
boil with lid on; reduce heat to low and simmer f
Jeanne's creamy potato salad Preparation time: 15 minutes.
From "The Compassionate Cook."
Cut the potatoes into cubes. Combine all the ingredients in a bowl and
season to taste. Sprinkle with paprika on top, if desired.
Beach bar chicken & cashew salad To prepare dressing, in a medium bowl mix together thoroughly yogurt,
coconut, honey, vinegar, 8 tb cooking oil, coconut extract and lemon
juice. Refrigerate. In a heavy skillet, add remaining 2 tb cooking
oil and bring to medium high heat. Whe
Mexican fiesta casserole Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Season the meat with the salt and
pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion
and set this mixture as
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
Sesame soba salad Cook the noodles, breaking in half.
Toss the noodles with the scallions, bean sprouts and radishes.
Place the tahini, soy sauce, mirin, vinegar, sesame oil, and cayenne pepper
in blender and process until smooth. If the dressing is sticky, add a T
or 2 o
Turkey salad arizona In large non-stick skillet, cook ground turkey and corn, stirring often
to break up lumps of meat, until turkey loses its pink color, about 5
minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt.
Divide lettuce evenly among 4 dinner plates.
Grits fiesta pie In a large saucepan, bring the water and garlic to a boil; stir in the
grits. Return to a boil; reduce heat and cook 4 minutes, stirring
occasionally. Remove from the heat. In a bowl, combine the flour and
cheddar cheese; stir into the grits. Stir
Korean carrot salad, version ii Julienne 1 kg carrots. Add 2 T white vinegar, 2t salt, 1T sugar, 5 garlic cloves, mix and mash with hands. Lightly sprinkle with 1/2t red and black pepper each, 1/2t ground coriander. Let it stay for 30 min, pour the excess juice.
Heat 1/3C sunflower see
Tomato corn pasta salad
Grilled vegetable salad Place first 6 ingredients cut sides up on baking sheet. Spritz with water.
Season with salt and pepper. Let vegetables stand approximately 1 1/2
hours.
Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup
vinegar. Drizzle over vegetab
Olive garden salad Ingredients
1 bag American Blend Dole Salad
5 slices Red Onion
6 Black Olives
4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese
Directions
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad
Barvarian potato salad Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving.
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.
German potato salad In boiling water over medium heat, cook potatoes in their skins until tender, about 25 to 30 minutes. Drain and dry over low heat in same pan. While still warm, peel and cut potatoes into 1/4-inch thick slices. Set aside and keep warm. In a saucepan, comb
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
24 hour vegetable salad Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer
mushrooms on top. Then layer peas and carrots. Arrange egg white slices and
bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a
mixing bowl, combine
Vietnamese crab and vermicelli noodle salad Soak the cellophane noodles in a bowl full of hot water to cover for 5-10
minutes until tender then drain immediately and rinse with cold water to
halt the cooking time. Cut noodles with scissors to a manageable length and
toss with vinegar and fish
White bean salad with green olives Drain, rinse and drain white beans. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a li
|
Loading...
|
::
