irm, about 5 minutes.
SALAD & ASSEMBLY: In a large bowl
Mix all the ingredients for the salad in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
Pour the vinaigrette over the salad and toss well.
he onions, salt, pepper, herbs de Provence, and sugar. Stir to
owl, whisk the oil, herbes de province, salt and pepper to
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olive oil, and balsamic (optional, Giada's recipe didn't include
ith salt.
Note: this salad can be made the day
Find a couple of your special and attractive serving bowls, and divide the ricotta between them.
Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving.
Top each serving with half of the fresh berries, then drizzle each with half of the honey.
Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert.
Get yourself a good book, sit ...
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper.
Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
Add tomato paste and stir until dissolved.
Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees.
...
Combine olives, peas, mixed greens, celery and herbs. Whisk together olive oil, lemon juice and herbs de provence then toss with salad.
Drain fruits (pineapple and oranges) from their juice, but save pineapple juice.
Cook sugar, flour, eggs and pineapple juice until thick; set aside and cool.
Cook acini de pepe (macaroni).
Drain and cool.
Mix with the cooked mixture.
Refrigerate overnight. Next day, add fruits and miniature marshmallows and Cool Whip.
Simmer the acini de pepe in boiling water 10 to 12 minutes and rinse after draining.
Drain the pineapple and mandarin orange juice to make 1 1/2 cups liquid.
Cook flour, sugar and eggs in the 1 1/2 cups juice until thickened.
Now combine the drained acini de pepe with the thickened mixture, the mandarin oranges, the pineapple, the lemon juice, Cool Whip and marshmallows.
Mix and eat!
Boil acini de pepe in salted water until water is gone.
Drain fruits, saving juices.
Cook juices with eggs, flour and sugar until thick.
Add acini de pepe and let stand overnight.
Boil acini de pepe in boiling salted water until done.
Cool under running water.
Drain fruit.
Combine juices, sugar, eggs and flour.
Cook until thickened.
Cool.
Dissolve jello in boiling water.
Mix creme de menthe and pineapple juice.
Add to jello.
Cool until slightly thickened. Beat until frothy.
Fold in Cool Whip and drained pineapple. Refrigerate.
Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth.
Slowly drizzle olive oil into the yogurt mixture while blending until oil is emulsified; season with salt and black pepper. Cover and refrigerate 3 hours to overnight.
Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl.
Pour dressing over salad and toss to coat.
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Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
with a tossed salad.
Recipe adapted from Giada De Laurentiis' method of cooking
In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna.
Add the beans and onions and gently toss.
Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve.
Note: This may be served over fresh arugula, about 1/2 cup per plate.