For the polenta, bring stock and
For the dipping sauce, combine ingredients
Mix salad greens and vegetables in large
br>Remove 1/4 cup for marinating flank steak; set aside
For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.
Put the pimento cheese into a 1-quart bowl.
Measure the mayonnaise and add to the pimento cheese.
Add the minced onions; stir in the horseradish.
Add the Tabasco sauce and pinch of garlic salt.
Add the frozen salad shrimp.
Stir all ingredients and mix well.
Put in refrigerator.
Let set for 2 hours before serving.
For Meat:
Mix all herbs
Soften cream cheese.
Press in large pie pan or dish.
Cover with shrimp cocktail sauce.
Place partially thawed salad shrimp over sauce.
Serve on crackers.
Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
For the Pickled Vegetables: Mix the
FOR THE SHRIMP PREP: Peel and devein leaving
ni muffin pan.
Bake for 10-12 minutes until golden
Spread cream cheese on plate, then spread cocktail sauce over the cream cheese.
Top with salad shrimp and cheese.
Place cream cheese on a serving platter.
Pour over cocktail sauce.
Top with salad shrimp. Garnish with green onion. Squeeze about 1 teaspoon lemon juice and 1 teaspoon parsley flakes over top.
Serve with fancy crackers.
p to 2 days.
For the Shrimp: Preheat grill to medium
For the Shrimp: Combine all ingredients together in
Stir together all the ingredients for the wasabi mayonnaise, beginning with
For Dressing:
Mix all ingredients
o burn garlic.
Cook for about 2 minutes. Add wine
For Dressing:.
Mince onion and