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Minted potato salad Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon
juice, mint, salt & pepper. Pour the dressing over the salad & toss to
coat.
Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas.
Mixed greens salad with bacon, apples, blue cheese and musta
White bean and red onion salad In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans
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
Mango-shrimp salad Cut pit and peel from mango and discard. Cut fruit into small pieces and
put in a bowl.
Pit and peel avocado. Cut into small pieces and add to mango. Add lime
juice, shrimp, chili, green onions; mix gently.
Place tortilla side by side on a baking sheet
Greek beef pita 1. Combine ground beef, onion and garlic in a large frying-pan; cook, stirring
frequently until beef loses pink color. Pour off drippings.
2. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon;
cook, stirring
frequently, until mus
Mediterranean chopped vegetable and herb salad Combine the cucumber, peppers, carrot, tomatoes, cilantro, dill, parsley,
mint, garlic and onions in a bowl. Add the olive oil and lemon juice.
Toss to combine. Season with salt and toss again.
Cover and refrigerate until ready to serve.
Variation:
A li
Red potato salad Boil cut up potatoes until tender; drain. In small bowl, put mayo, red wine vinegar, sugar, garlic salt and pepper. Whisk together. Put red onion and parsley into large bowl. Put drained potatoes on top of onions. Pour dressing over top. Stir togeth
Wild mushroom and veal terrine with roasted yellow pepper coulis Make the terrine:
In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mu
Wild mushroom moussaka Fry the mushrooms in a little olive oil and season with salt and pepper. Cook the onions and garlic in a little butter for a few minutes, then add the tomato puree and the mushrooms. Add the vinegar and bring to the boil. Allow to simmer for 10-15 minutes
Winter salad Open and drain the tuna.
Place in a medium size mixing bowl.
Add the juice of half the lemon.
Add olive oil to taste.
Salt and pepper to taste.
Mix pretty well - break up the tuna to suit your taste.
Open and drain the cannellini beans - drain to taste.
A
Quick corn salad In a large bowl, combined vegetables.
Stir in dressing.
Cover and refrigerate until served.
Over time the different flavors will blend, good immediately and even better a few hours later. Never had any left the next day, but would probably be ok.
Wilted cucumber salad In a large bowl toss the cucumbers with the salt and in a coriander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be pr
Smoked trout & hearts of palm salad
Corinne's salad dressing Blend everything together and tweak to taste. Store in a bottle. No need to refrigerate.
Mom's german potato salad Boil potatoes with salt in water until soft. Fry
bacon until crisp. Save 1/4 cup bacon grease. While potatoes are
warm cut into cubes Mix potatoes, onions, salt and pepper in a bowl.
To the frying pan add the grease, eggs and vinegar, cook u
Thai tenderloin salad Prepare grill.
Place beef on grill and cook 6 minutes each side until medium rare. Cover
and let stand 10 minutes. Cut beef diagonally across grain into thin
slices.
Combine juice, fish sauce, sugar and red pepper in bowl. Add beef, lettuce
and next 5 i
Spinach salad with almond raspberry vinaigrette Vinaigrette:
Whisk together first 8 ingredients.
Salad:
Combine rest of ingredients and toss with vinaigrette.
Fresh tuna & red potato salad Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add
the potatoes and cover. Heat until boiling then reduce the heat until
simmering and simmer the potatoes 30 to 35 minutes or until they are
tender, then drain and cool
A dieter's dream shrimp salad Rinse shrimp and cook. Chill can of green beans. Drain and save liquid.
Slice thinly the garlic clove and crush in large bowl. Add oil, mustard,
sugar, vinegar, shrimp and beans. Refrigerate. Heat bean liquid. Add
bouillon cubes and stir until di
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
Italian potato salad (harper) Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan.
Add the potatoes and cover. Heat to boiling again and reduce the heat to
simmer the potatoes for 30 to 35 minutes or until tender, then drain and
cool. Cut the potatoe
Orange cucumber salad Peel the cucumber. Cut in half lengthwise, then thinly slice on the
diagonal.
Use a vegetable peeler to remove a few thin strips of rind from the
orange. Remove only the colored part, not the underlying bitter white
pith. Very thinly slice the r
Wild mushroom fettucine Mushroom Stock:
Place mushrooms, leeks, garlic, thyme, bay leaves, oil, peppercorns and parsley in large pot over med-hi heat, saute until ingredients start to brown. (Do not stir too often to allow ingredients to caramelize on bottom of pot.) When ingred
Spinach-strawberry salad Saute almonds in butter. Mix spinach, strawberries, almonds.
Pour dressing over and serve.
For Dressing:
Mix all other ingredients in a glass jar and refrigerate.
Skordalia (greek potato dip) Peel and boil potatoes. Drain (save some of the cooking water), cool, mash
with garlic. Mix in lemon juice, then mayo. Mix until well incorporated.
Add potato-cooking water as need to thin slightly. Chill before using.
Makes just under 3 cups.
Chicken baked in mushroom almond sauce B
lend flour, salt, peper, thyme, sage, and poultry seasoning. Coat chilcken; brown slowly in butter. Place in baking dish. Blendsoup and milkin chicken drippings, add wine andpourover chicken.
Cover and bake 325 for 35 minutes. Remove cover, add almo
Nancy's tuna salad Contributor: Nancy's ingredients
Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6
minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can
be made 1 day ahead. Wrap in paper towels and store in resealable plastic
bags; refrigerate.)
C
hop toma
Creamy mushroom barley soup Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil.
Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until
Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures
Aside.
C
Oriental salad 2 Coleslaw mix (2 pkg)
Chopped celery and green pepper
6 oz. sunflower seeds
slivered almonds
2 T. sugar
? c. oil
Mix above ingredients and pour over 2 pkg. Ramen oriental noodles
Break up ramen noodles at last
Spicy thai salad Cook pasta according to package directions, rinse and drain. Chop pasta
coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing.
Pour into salad. Mix well. Serve chilled.
Prep Time. 10 minutes
Baking Time: 5 minutes
Yield:
Slow cooker mushroom beef Place all ingredients in your slow cooker. Mix together and cook on low for atleast 8 hours. If you want, you can quarter baking potatoes and carrots and put them at the bottom (underneath the meat)and serve the meat over the top.
Easy fruit salad Mix bananas, apples, oranges, and fruit cocktail. Stir in marshmallows and
pecans. Pour yogurt of top of fruit and toss gently until well coated.
Chill for at least 2 hours before serving.
Green bean salad with onion and tomato Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin ol
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
Melon and prawn salad In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney,
and curry. Chill.
Peel and seed the melons. Cut the melons into geometric shapes or slices.
Add the melon and prawns to the mayonnaise mixture and toss gently.
Sweet and sour onion salad Put the onions in a pan with the wine vinegar, olive oil, sugar, tomato puree,
herbs, raisins, salt and pepper and 1 1/4 cups water. Bring to a boil and simmer
gently, uncovered, for 45 minutes or until the onions are tender and most of the
liquid
Veal tenderloin with baby arugula salad Preheat oven to 350F . Heat oil in heavy iron skillet and sear meat on
all sides until brown. Place veal in oven for 20 minutes or until
thermometer reads 120-125F . Let rest 10 minutes. Cover with foil and
refrigerate until ready to use. Can be roas
Greek beef stew w. macaroni Preheat the oven to 350 degrees. In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pan. Add the
Tomato salad - greek style Slice tomatoes onto salad plates. Combine oil, vinegar, and garlic and pour over tomatoes. Sprinkle oregano and Feta cheese generously over tomatoes. Chill at leat 1 hour before serving.
Orange fruit salad In a mixing bowl, combine 1 c water & lemon jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jello, with remaining ice & water. Stir in marsh
Tiffany salad 1. Heat the oil in a large pot over medium-high heat. Place chicken in the pot, add curry powder, and cook until browned and tender. Once chilled, cut into thin strips.
2. In a shallow, broad dish, layer the following:
- chicken
- shredded cheese
- choppe
Greek sausages Mix together the breadcrumbs and milk. Add the lamb, onion, garlic, cumin
and season with salt and pepper.
Shape the mixture with your hands into little fat sausages, about 2 inches
long and roll them in flour. Hear about 4 Tbsp olive oil in a fry
Wild mushroom, asparagus and potato symphony 1. Cook and refresh asparagus and parsley.
2. Warm the stock, add mushrooms and new potatoes.
3. Add a dash of cream and whisk in butter.
4. Reheat asparagus in broth, add parsley, season and adjust with lemon juice.
Sweet & sour pasta salad Cook Spirals as package directs. Rinse and drain. Add drained beans,
diced red pepper, green onions and basil. Prepare dressing. Mix into
salad and serve.
Prep Time: 10-15 minutes
Cooking Time: 15 minutes
Copyright 1995 Eden Foods, Inc.
Barbecued bean salad In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by
not browned. Stir in maple syrup, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 c vinega
Spiced grape salad Combine ingredients and let set in refrigerator until jelled.
3 3 rotini salad Prepare pasta according to package directions; draub, Rinse under cold
water and drain again. In large bowl, stir together the pasta, all beans,
onion, and bell pepper. In a small bowl, prepare the dressing by stirring
together mustard, oil,
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
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