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.
nch tube pan.
Prepare apple-nut filling: Cook all ingredients, except
In large salad bowl, combine greens, apples, raspberries, and walnuts. (And optional meat).
Gently toss with dressing.
Crumble bacon over salad and serve.
Mix first 3 ingredients (apples, nuts, sugar). Let stand while dressing cooks.
Whisk next 6 ingredients in a saucepan, cook until thick on medium heat.
Add 1 beaten egg; beat into sauce.
Let sauce cool to room temperature and stir into apple/nut mixture.
Serve at room temp or chilled.
he mixture over the potato salad and stir in lightly.
Heat oil in a large frying pan over medium heat. Season pork and cook for 10-15 mins, turning, until browned and cooked to your liking. Let rest, covered, for 5 mins. Slice thinly.
Meanwhile, combine lettuce, tomatoes, apple and nuts.
For the sage-honey vinaigrette, whisk together all ingredients. Season.
To serve, toss salad with vinaigrette. Distribute between serving plates. Arrange pork over top.
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.
tablespoons butter. Spread the nut mixture on the pan. Bake
br>Meanwhile, to make the salad, place mixed greens and macadamia
On salad plates, arrange salad greens, chicken, apple and grapes.
Drizzle with dressing.
Garnish with walnuts.
Excellent with fat-free honey Dijon dressing.
Makes 2 servings.
On salad plates, arrange salad greens, chicken, apple and grapes.
Drizzle with dressing.
Garnish with walnuts.
Makes 2 servings.
o 400\u00b0F.
Mix apple and pecans in bowl.
ork in pan.
Make salad; Line crispy tortillas with romaine
Grease pan.
In a bowl, stir together dry ingredients.
In a large bowl, beat together shortening and sugar. Add egg and vanilla.
Core, peel and chop the apple.
Stir 1/2 of the flour mixture into the sugar mixture.
Add the sour cream and then the rest of the flour.
Stir in apple.
Spread evenly in pan.
Chop the nuts.Mix with cinnamon, brown sugar and butter. Sprinkle on top.
Bake at 350 for 25-30 minutes.
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.
On salad plate, arrange lettuce, chicken, apples and grapes. Drizzle dressing over salad.
Garnish with nuts.
The gratin recipe must have come when we were living in Germany about the early sixties.
My reason for saying that is because it was then I first tasted kielbasa.
Dissolve jell-o in boiling water, cool, add orange juice. Grind cranberries, add chopped apple, nuts and sugar.
When jell-o begins to thicken slightly, add cranberry apple/nut mixture.
Put in mold.
Arrange greens on plate, along with chicken, apple and grapes. Drizzle with dressing and top with nuts.
In a large bowl, combine orange, apple and pear slices. In a small bowl, combine oil, vinegar and honey. Blend well. Pour over fruit and toss to coat. Arrange fruit mixture on 6 lettuce lined salad plates. Sprinkle each with heaping tablespoonful of almonds.