Cut the banana with a knife by cutting
Boil green bananas until they are easy to peel.
Remove peel; cut into cubes.
Roast cloves of garlic and chop into pieces.
Add to bananas.
Chop scallions, using only the leaves (green storkes).
Mix dressing, salt and pepper together; add to banana. Serve.
br>Combine papaya, lime segments, green beans and tomatoes in a
o cool.
Add onions, green pepper and seafood to the
Layer as follows:
lettuce, green onions, celery, green peppers, green peas, Salad Supreme spice, bacon, mayonnaise and Parmesan cheese.
Cover.
Let stand overnight in refrigerator.
Open both cans of Shoe Peg corn and put into a medium mixing bowl (do not cook).
Chop up the onions and tops, bell pepper and tomatoes.
Mix well into the corn.
Add 1/2 bottle of Green Goddess salad dressing and mix well.
Chill slightly.
Ready to serve.
Thoroughly mix cauliflower, onions, olives, crumbled bacon, cheese and bell pepper.
Combine mayonnaise and Green Goddess salad dressing and pour over the salad ingredients.
Refrigerate overnight.
In a blender container or food processor bowl, combine garbanzo beans, mayonnaise or salad dressing and Green Goddess salad dressing.
Cover and blend until mixture is smooth.
Spread about 2 tablespoons of the mixture over each lahvosh cracker. Sprinkle shredded lettuce, shredded Cheddar cheese and sliced almonds over each cracker.
Layer lahvosh, 3 in a stack, to form 4 stacks.
Cover the salads with clear plastic wrap; refrigerate up to 4 hours.
Makes 4 servings.
Place beans in a large saucepan, and cover with water. Boil beans until soft but still bright green, about 15 minutes. Transfer beans immediately to an ice water bath to cool. Drain after 3 minutes. Place beans in large bowl. Toss with balsamic vinegar, stir in th olive oil.
Place the almonds in a heavy skillet over low heat; cook until golden. Toss almonds into the green bean salad. Serve at room temperature or chilled.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Heat bananas, the 2 cups of water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool.
Cut bananas crosswise into 1/2\" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
ork in pan.
Make salad; Line crispy tortillas with romaine
Salad Directions:
Cut Pepper in
To make the dressing, place chillies, ginger, fish sauce, lemon juice, sugar and coconut milk in a jar with a firm fitting lid.
Shake until combined.
Combine lettuce or packaged salad leaves with the banana, cucumber, snow peas, mint and coriander in a bowl.
Pour dressing over and top with roasted peanuts just before serving.
If you aren't planning on serving this immediately it is a good idea to leave the bananas out, then just before serving slice them and mix them through.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Chop apples.
Peel orange and pull sections apart and slice. Slice strawberries.
Peel and slice banana.
Measure the fruit. Put fruit into a big mixing bowl.
Mix Cool Whip with yogurt in small bowl.
Pour topping over fruit.
Eat!
Delicious!
Dice bananas, peppers and onions.
Toss bananas, peppers, onions, pomegranate seeds and sugar together.
In a separate bowl whisk together oil, vinegar, and pomegranate molasses.
Drizzle over salad mixture and gently toss.
Chill for 2 hours.
owl.
Pour over the banana and rice mixture, and gently
In a large bowl, mix corn, peas and green beans.
Add onions, celery, green peppers and pimentos.
In a saucepan, mix remaining ingredients and bring to a boil.
Let cool, then pour over vegetables.
Stir occasionally, and refrigerate 24 hours before serving.
(It is possible to serve immediately, but the flavor is better if you wait.) Serves 8 to 12.