Heat oil in a large saucepan on medium heat. Saute onion, garlic and ginger for 6-8 mins, until golden and tender. Add spices and chili pepper; cook for 1 min, until fragrant.
Stir in stock and lentils. Bring to a boil on high heat. Reduce heat to low. Simmer, stirring occasionally, for 35-40 mins, until lentils soften. Season. Stir in cilantro.
For the salad, combine all ingredients in a bowl. Serve dahl with salad, roti, and lime wedges, if desired.
orange juice, Dijon mustard, garlic, onion, salt and black pepper in
Boil potatoes in jacket.
Peel and cube (small) while still very warm.
Mix onion salad mix with salad oil, vinegar and water. Pour over warm potatoes.
Add salt, pepper and celery seed.
Mix.
Combine the onion salad dressing mix, butter and paprika. Spread mixture over chicken. Roll pieces in the bread crumbs to coat.
Sprinkle with additional paprika for added color.
Place chicken pieces in greased shallow baking pan, skin side up. Bake in a 375\u00b0 oven for about 1 hour or until tender (do not turn). Serves 4.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
r seafood stock in other recipes) and run cold water over
or great presentation in a salad bowl.
Halve, pit, and
On a serving plate, arrange alternating layers of tomato, onion and basil.
Whisk together sugar, vinegar and olive oil. Season then drizzle over salad.
Peel carrots and cut into small diagonal slices.
Mince onion slice.
Put carrots and onions in a bowl.
pour pasta sauce over salad along with garlic and parsley.
mix well-chill until serving.
Place the cheese, butter, mustard and beer in a heavy-bottomed saucepan on low heat. Stir occasionally until the cheese melts and the mixture is smooth and creamy. Season with salt and freshly ground black pepper.
Toast the ciabatta slices. Spread bread with the cheese mixture. Broil until golden and bubbling. Season with black pepper. Serve with tomato and onion salad.
Mix first 5 ingredients together.
Season salad with salt and pepper to taste.
Heat the oven to 400\u00b0F.
Put the onions, oil and thyme in a roasting tin, mix well and cook for 10 minutes.
Add the tomatoes and vinegar and roast for a further 5-6 minutes.
Tip everything into a bowl, season with salt and pepper and gently toss with the salad leaves.
Scatter over the pine nuts (if using) and serve.
-Wash the broccoli and cut the florets into bite size pieces.
-Pat broccoli dry with a paper towel.
-In a mixing bowl, put the broccoli, raisins, and sunflower seeds.
-Then add the salad dressing and mix well.
-To me, this taste best when it has had time to chill for about an hour, but there are times when I've eaten it immediately and it's always tasted yummy. Obviously you can play with this recipe to suit your taste buds, but this one is a good base.
In a large bowl, whisk together 2 tbsp canola oil, 1 tbsp rice or balsamic vinegar, 1-2 tsp salt, 1 tsp black pepper and 1/4 tsp crushed red pepper.
Slice and cut cucumber into thin slices.
Chop onion into 1/2 inch pieces (smaller if you wish).
Thinly slice scallions crosswise.
Add cucumber, onion and scallion to wet mixture.
Serve immediately or chill; covered in refrigerator for serving later.
Peel and seed cucumbers, slice.
Slice onion into thinnish rings.
Pour Seasoned Gourmet Rice Vinegar (I use Marukan) to cover.
Refrigerate for at least 2-3 hours.
Preheat grill.
Brush the blanched corn with oil and season with salt and pepper to taste.
Grill until slightly charred on all sides, about 2 minutes.
With a sharp knife, scrape the kernels into a medium bowl.
Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified.
Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives.
Toss to coat with the dressing.
Season with salt and pepper.
HEAD: Mix all ingredients except onion in a jar and shake
Cut onion slices into quarters.
Toss cucumber slices and onion together in a medium bowl.
Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended.
Let stand 5 minutes.
Divide salad greens among four salad plates.
Stir cucumber and onions again.
Top each plate of greens with 1/4 of the cucumber mixture.
Place cucumber and onion slices in salad bowl.
Combine salad oil, vinegar, sugar and pepper.
Pour over cucumber and onion; marinate 1 to 2 hours.
Prepare the salad ingredients and put them in a salad bowl that is large enough to hold them all.
Put the dressing ingredients in a small bowl, and whisk to combine.
Toss together the salad ingredients and dressing, and serve.