>a generous 1 cup of vinaigrette.
Salad: Arrange the romaine on individual salad
specifically the [inner white] stalks of celery plus the leaves. The
In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill this mixture while you continue making the rest of the salad.
Cook pasta al dente, drain and cool. Fold in pasta carefully.
Gently fold in peas last.
Chill for several hours and serve chilled or at room temperature.
Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it.
Garnish top with more bacon bits pieces. You can never have too much bacon.
lemon juice, and salt in a small non-reactive saucepan and
>a new cookbook I just got.
Haven't tried this recipe
sugar, jalapeno and ginger in a medium saucepan and cook over
Preheat oven to 350\u00b0F. Place chicken in the middle of a large sheet of parchment paper. Add ginger, garlic and lemongrass, season then drizzle with wine. Gather edges of parchment paper and twist at the top to close. Place on a baking tray and bake for 40 mins. Remove chicken from oven and pull apart meat into bite sized chunks.
Whisk 2 tbsp melon puree, lime juice, honey, oil and fish sauce. Toss with melon, lettuce, shallots, chilies and spring onions. Serve with pulled chicken, garnished with mint.
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
Wash your cucumber and slice it in half lengthwise. Cut each half again lengthwise and then cut into small pieces.
Place in a salad bowl and season with salt and pepper to taste. Add dill weed.
Dice Feta finely or crumble over salad.
Now add the hummus (store bought or homemade). Mix well to coat everything.
If you like add other add-ins of your choice, such as whole chickpeas or olives.
Enjoy.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Shred the cabbage in a food processor with the shredding
Honey of a Dressing directions:Combine vinegar and honey; mix well.
Stir in remaining ingredients.
Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade.
Heat oil in non stick pan and stir fry chicken until juices run clear.
Add pepper, onion, mushrooms and reserved marinade; stir fry 1 minute.
Add spinach leaves and toss in pan until barely wilted.
Add radishes and toss to mix.
Enjoy!
In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil.
Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad.
Season with celery salt and pepper to taste and set aside.
Heat a large nonstick skillet over medium-high heat.
Add in remaining 1 tablespoon vegetable oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
Mound up the salad on plates, top with seared dogs, and serve.
*NOTE: Original recipe specified a golden delicious apple. However any
ven to 250\u00b0F In a roasting pan, toss the peppers
2 a carrot for
Put dressing ingredients into blender, and puree -- toss with salad Ingredients and that's it!
Hint: You can prepare double the amount of the salad mix then save 1/2 the dressing and have 2 meals. This makes a great big salad.
Hint #2 : Don't put the dressing on until right before you eat if you want it to stay crisp!
alted water and bring to a rolling boil over high heat
Wash greens thoroughly in a cold water bath.
Spin in a salad spinner or place on a towel to dry.
Gently shred into bite size pieces.
Peel, wash and grate the carrot.
Drain beans and rinse thoroughly.
Mince the parsley and green onion.
Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together.
Continue whisking quickly while very slowly drizzling in 3 Tablespoons of oil. Whisk until the dressing is thick and completely emulsified.
Rub the inside of a salad bowl with garlic clove and