rom the noodle package, pea and corn mix, carrot and broccoli. Cover with boiling
Cook pasta in boiling salted water for 10-12 mins or until al dente, adding broccoli and pea-and-corn mix for the last 2 mins. Drain.
Meanwhile, melt butter in a large saucepan over medium heat. Add flour then gradually add milk, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 5 mins or until sauce thickens. Add cheese then toss with pasta and tuna. Season then transfer to a baking dish.
Preheat broiler. Combine remaining ingredients and sprinkle over pasta. Broil for 3-4 mins, or until golden brown. Serve immediately.
ver medium heat. Add egg and tilt pan to cover the
edium. Brush the corn with butter and season. Cook the corn, turning, for
Trim the husks and silks from the corn. Using a sharp knife, cut
bsp oil, basil, lemon zest and lemon juice. Rub 2/3
edium bowl combine the shrimp and Cajun seasoning. In a large
May add watercress, nuts and sprinkle with dill weed.
Add 2 cups water and salt to taste to
Combine peas, corn, celery, red bell pepper and green onions in a large bowl.
Shake oil, vinegar, honey, lemon juice, salt and pepper in a tightly covered container until well blended.
Pour dressing over the vegetables and toss well.
Serve on lettuce. Yields 4 servings.
medium heat.
Clean and remove shell from shrimp (
Mix uncooked peas and peanuts; add celery and onion.
Mix salad dressing, sour cream, lemon juice and Worcestershire sauce together and blend into pea and peanut mixture.
Cover with Saran Wrap and refrigerate at least 2 hours or overnight.
Let stand at room temperature a few minutes before serving.
Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
eat. Cook the onion, mushrooms and garlic, stirring, until softened. Add
Lightly grease and line a 12 x 8-
To make the herb and noodle salad, soak noodles in boiling water