Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
he mixture over the potato salad and stir in lightly.
50\u00b0F.
Combine oats, apple juice and oil in a
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
In a bowl mix together, yogurt, goat cheese, vinegar, parsley, salt and cracked pepper. Let stand 15 minutes.
In a large bowl combine remaining ingredients. Toss dressing with greens and toss gently to coat. Divide salad evenly among 6 plates (2 cups per).
in large bowl stir together all ingredients (except sour cream, cinnamon and lettuce).
in small bowl stir together sour cream and cinnamon, fold into chicken mixture.
cover and refrigerate at least 1 hour.
to serve line six bowls with lettuce and fill each with salad.
ork in pan.
Make salad; Line crispy tortillas with romaine
combine all of the above ingredients except the dressing - the citric juice preserves this salad - it will not brown so it can be made in advance.
toss with salad dressing right before serving.
This salad is pictured in my Edible Parmesan Cheese Bowls.
sp cinnamon. Stir in chopped apple and apple butter. Set aside.
Peel & chop the apple into bite-sized pieces. Place apple, apple juice, raisins and
inutes. Add potato, squash, carrots, apple, and chicken stock. Bring to
Prepare macaroni.
Add broccoli during last two minutes of cooking time; drain.
Combine macaroni, broccoli, shrimp, tomato, spinach and red onion.
Blend together Italian dressing, Salad Supreme seasoning and salt.
Toss dressing with salad mixture. Garnish with egg and sprinkle with Salad Supreme.
Serve immediately or cover and chill.
Makes 6 to 8 servings.
inegar mixture from heat; add apple. Let stand for 1 hour
Chop the cooked boneless skinless chicken breasts into bite size pieces.
Core and chop the apple into bite sized pieces.
Cut the grapes into halves.
In a large bowl mix chicken, chopped apple, halved grapes, mayo, and walnuts. Mix well.
Season to taste.
Fill pita pockets 2/3 full with mixture.
Top with a little shredded cheddar cheese.
Bake on a cookie sheet at 350 degrees for approximately 10 minutes or until cheese is melted.
Whisk lemon juice and jelly in large bowl to blend.
Add carrots, apple, cashews and raisins.
Season to taste with salt and pepper.
Toss thoroughly.
Thoroughly mix all dry ingredients.
Add oil, vanilla and eggs and stir until well mixed.
Add the grated apple and walnuts (if you like walnuts!).
Bake in a greased and floured loaf pan in a 325\u00b0 oven for approximately an hour.
Test cake for \"doneness\" by putting a butter knife into the middle.
It will come out clean if the cake is done.
Mix all ingredients together.
May add more or less of each ingredient, depending on taste and texture desired.
May substitute salmon and use instead of tuna in a tuna salad recipe.
Preheat oven to 400.
Line a baking sheet with a silicone mat or foil.
Toss squash with olive oil and salt. Arrange in single layer on prepared sheet.
Bake 20-25 minutes, until squash is lightly browned.
Remove form the oven and let cool for 10 minutes.
Toss mixed greens, squash, apple and Vinaigrette.
Top w/ goat cheese, walnuts and pomegranate seeds.
In food processor or blender, grind cranberries, apple and orange.
Mix with sugar and set aside.
Prepare gelatin according to package directions, using 1/4 cup less of cold water.
Chill until it begins to thicken.
Add cranberry mixture and nuts.
Mix well.
Pour into a mold, if desired, or leave in a bowl and stir before serving.
Chill until set.
Can even be made a day ahead. Keeps well in refrigerator for a few days.
Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
Add celery and apple. Toss gently to combine.
Crumble toasted pecans on top, serve immediately.