RICO CUPS: Place a sheet of parchment paper on a baking
ins.
Heat 2 tbsp of the oil in a large
ouscous; mix well. Roll tablespoons of the mixture into balls, then
Wrap each piece of liver with a strip of bacon and thread
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Meanwhile, for the spicy peach salsa, combine onion, peaches, parsley, chili pepper and vinegar in a medium bowl. Toss gently.
For the spinach salad, toss all ingredients in a medium bowl.
Serve lamb with salsa and spinach salad.
nch cubes (about the size of a crouton).
Beat egg
cut chicken up into small cubes and place in frying pan.
Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
Cut into smaller pieces when done and set aside.
Slice strawberries and set aside.
slice hard boiled eggs and set aside.
in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
Drizzle the spinach salad dressing or other type of dressing over and enjoy!
he bacon on a skillet of Foreman Grill until very crispy
slice bulb and lower leaves of leek finely. Place butter in
carefully stir in 2 tablepoons of the butter.
On a
br>To cook the spinach: Add a pinch of salt into a
Saute in the butter, until lite brown, the package of ramen noodles (crumbled) and the slivered OR sliced almonds.
These are the\"crispies\" and will keep in a baggie in the freezer if you have any leftover.
Combine all the dressing ingredients in jar and shake to mix.
This makes enough salad for 2-3 bags of baby spinach or baby romaine or spring greens, your choice.
Toss the salad with some crispies and dressing right before serving.
Works well to serve with tongs.
Add optional sliced green onions if you wish.
Thoroughly blend all dressing ingredients, store in fridge until salad is ready.
Gently wash, drain, dry, tear spinach leaves.
(Drying leaves in a salad spinner works best).
Arrange spinach in individual serving dishes.
Nicely arrange remaining salad ingredients on top of spinach.
Drizzle dressing on each salad, and toss to gently coat leaves.
or while preparing the remaining salad and vinaigrette. (Can also cover
Tear spinach and lettuce into bite sized pieces into a large bowl.
In a skillet, fry the bacon until crisp, then drain the fat.
Combine with spinach and lettuce.
Chop eggs and add to mixture.
Pour in dressing and toss lightly.
Serves 4 to 6.
pocket in the side of each chicken breast fillet and
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
Lightly grease and line bottom of four 4-inch mini springform
Mix the ginger, shallot, orange juice, and lime juice. Season with salt and pepper, cover, and set dressing aside.
Dust the salmon fillets with flour then heat the oil in a large frying pan and cook over medium heat for 2-3 minutes on each side.
Mix together the spinach, peppers, and dressing. Serve the salmon on a bed of the dressed salad.
egrees/speed 5.
Add spinach to TM bowl, push down