Bacon Wrapped Chicken

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 wooden toothpicks
• 1 lb boneless skinless chicken breast, cut into 2 x 1 inch pieces
• 3 fresh jalapeno peppers, seeded and cut onto thin strips
• 1 package thick sliced bacon
• mccormick gourmet collection all purpose greek seasoning
• bottled ranch salad dressing or bottled sweet and sour sauce (optional)

Recipe

• 1 soak toothpicks in water for 15min.
• 2 drain.
• 3 preheat grill.
• 4 wrap 1 piece of chicken and i piece of jalapeno pepper in each slice of bacon.
• 5 secure the wrap with toothpick.
• 6 sprinkle with greek seasoning.
• 7 grill chicken pieces on the rack of an uncovered grill directly over medium coals for 10 to 15 min.
• 8 or until chicken is no longer pink.
• 9 turn occasionally and sprinkling with greek seasoning.
• 10 serve with salad dressing or sauce.

Arugula, Fresh Corn And Tomato Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup champagne vinegar or 1/4 cup wine vinegar
• 1/4 cup minced shallot
• salt & freshly ground black pepper
• 6 ears corn, with small kernels shucked
• 1/2 cup extra virgin olive oil
• 8 cups arugula
• 3 pints cherry tomatoes, halved

Recipe

• 1 in a large bowl, mix the champagne vinegar with the minced shallots and season the mixture with salt and pepper.
• 2 let the shallots stand in the vinegar for 10 minutes. meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of corn.
• 3 whisk the olive oil into the champagne vinegar and shallots until blended. add the arugula and toss with the dressing.
• 4 add the cherry tomatoes and the corn kernels and toss gently. transfer the salad to a large platter, scatter the nasturtiums on top and serve.

24 Hour Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 (20 1/2 ounce) can pineapple tidbits, drained,reserving 2 tablespoons of the syrup
• 3 egg yolks, slightly beatem
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 tablespoon butter
• 1 dash salt
• 1 (16 ounce) can pitted light sweet cherries, drained
• 1 (11 ounce) can mandarin orange segments, well drained
• 1/4-1/2 cup maraschino cherry, cut in half and well blotted
• 2 cups miniature marshmallows
• 1 cup whipping cream
• toasted coconut

Recipe

• 1 combine the egg yolks, reserved syrup, sugar, vinegar, margarine and dash of salt in the top of a double boiler.
• 2 place over hot, not boiling, water; cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes).
• 3 cool to room temperature.
• 4 combine pineapple tidbits, sweet cherries, mandarin orange segments, maraschino cherries and miniature marshmallows in large bowl.
• 5 pour cooked mixture over fruit mixture and mix gently.
• 6 whip the whipping cream to firm peaks and fold into fruit mixture.
• 7 turn into serving bowl, top with toasted coconut, cover and chill 24 hours.

24 Hour Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup cherries
• 1 pint pineapple
• 1 (16 ounce) box marshmallows
• 2 egg yolks
• 2 tablespoons butter
• 1/2 cup sugar, scant
• 2 tablespoons vinegar
• 2 tablespoons fruit juice
• 1/2 pint whipped cream

Recipe

• 1 mix cherries, pineapple, and marshmallows together.
• 2 cook.
• 3 2 egg yolks, 2 t butter, scant 1/2 cup sugar, 2 t vinegar, 2 t fruit juice.
• 4 cool.
• 5 put fruit in 1/2 pint whipped cream.

America's Favorite Lamb Chops

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 lamb chops, 3/4 inch thick
• 3/4 cup italian salad dressing
• 1 teaspoon worcestershire sauce

Recipe

• 1 place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
• 2 remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-15 minutes total cooking time (depending on thickness of chops).

Arugula, Roasted Cherry Tomatoes, & Bocconcini Salad

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 32 cherry tomatoes, on vine
• 1/4 cup olive oil
• 2 garlic cloves, thinly sliced
• 4 sprigs fresh thyme leaves
• 6 cups baby arugula or 6 cups baby spinach leaves, lightly packed
• 3/4 cup wish-bone italian dressing
• 24 bocconcini (fresh mozzarella cheese balls)
• 1/2 cup fresh basil leaf

Recipe

• 1 preheat oven 350°.
• 2 arrange tomatoes in roasting pan, then drizzle with olive oil. add garlic and thyme. season, if desired, with salt and pepper. roast 15 minutes or until tomatoes are tender and start to burst.
• 3 toss arugula with wish-bone® italian dressing in large bowl. arrange arugula on serving platter, then top with tomatoes and bocconcini. garnish with basil leaves. season, if desired, with sea salt and pepper.

24 Hour Salad

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 1 large head of lettuce (rinse, dry well, and tear into bite size pieces)
• 1 large red onion, thinly sliced
• 1 lb cooked bacon, diced
• 1 large cauliflower, cut into bite size pieces
• 1/4 cup sugar
• 2 cups mayonnaise (not miracle whip style dressing)
• 1/2 cup parmesan cheese
• salt and pepper, to taste
• frozen peas

Recipe

• 1 layer the first four ingredients in the order listed above, starting with lettuce on bottom.
• 2 mix sugar, mayo, cheese, and salt/pepper.
• 3 spoon mayo mixture on top of layered ingredients.
• 4 refrigerate and then toss after 24 hours.
• 5 i like to add frozen peas for color. *prep time is mostly cutting veggies and cooking bacon, cooking time is refrigeration time.*.

America's Greatest Gourmet Burgers

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon sherry wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1/2 cup ketchup (we used heinz)
• 2 teaspoons finely chopped fresh chives
• 2 teaspoons finely chopped fresh tarragon
• 2 tablespoons olive oil
• 2 -3 shallots, finely diced
• 2 garlic cloves, crushed
• salt & freshly ground black pepper
• crushed red pepper flakes (optional)
• 1 1/4 lbs freshly ground beef chuck (preferably prime grade)
• 2 tablespoons finely chopped italian parsley
• 2 teaspoons dijon mustard
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 large egg, beaten to blend
• 8 slices bacon
• 4 slices gruyere cheese
• 4 slices frozen foie gras (we didn't use)
• 1 small black truffle (didn't use, way too pricey)
• 4 brioche hamburger buns, split in half

Recipe

• 1 to make the boudran sauce:.
• 2 place the vinegar in a large bowl. gradually add the oil, whisking constantly, until blended.
• 3 whisk in the mustard and worcestershire sauce. whisk in the ketchup, chives and tarragon. set aside.
• 4 to prepare the burgers:.
• 5 heat 1 tablespoon oil in heavy nonstick small.
• 6 sauté pan over medium heat. add shallots.
• 7 sprinkle with salt and pepper and sauté for 5 minutes or until translucent.add garlic and cook for 1 minute longer. remove from heat and allow to cool.
• 8 gently mix the ground beef, parsley, mustard, worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. mix in egg. (don't overwork it - it will become too dense!).
• 9 divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. set the patties aside.
• 10 lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (can also use the microwave method).
• 11 remove from heat and set aside; allow to rest for 1 minute. transfer to paper towels and break the bacon slices in half.
• 12 lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
• 13 meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
• 14 drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
• 15 turn the patties over. top the patties with gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
• 16 set the patties on the bun bottoms. place the crispy bacon on top of the patties.
• 17 heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
• 18 add the foie gras (if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!).
• 19 place the foie gras on top of the bacon on the patties.
• 20 shave the truffle(if using, we didn't, price.
• 21 too exorbitant, and we dislike them)very thinly over the foie gras (you may not need the entire truffle - curtis used summer truffles, said they are cheaper).
• 22 serve a little drizzle of the boudran sauce on top of burgers and then cover with the bun tops.
• 23 we served it with boudran sauce, sautéed mushrooms, oven fries, mixed greens salad and a dessert of fresh fruit.
• 24 we made a fancy burger into a classy meal!

Arugula, Pear And Goat Cheese Salad With Pomegranate Vinaigrette

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large shallot, halved and thinly sliced
• 1 tablespoon pomegranate molasses
• 2 tablespoons sherry wine or 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup extra virgin olive oil
• 4 cups arugula, lightly packed
• 4 cups romaine lettuce, torn into bite-sized pieces
• 2 ripe pears, cored and cut into 1/2-inch cubes
• 1/3 cup pomegranate seeds, seeding a pomegranate - step by step
• 3 ounces fresh goat cheese, crumbled
• 1/4 cup pistachios, toasted and coarsely chopped

Recipe

• 1 vinaigrette dressing:.
• 2 in a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
• 3 whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
• 4 salad:.
• 5 combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
• 6 crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
• 7 whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
• 8 gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. if the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
• 9 crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. serve immediately.

Black Rice Salad

Total Time: 36 mins Preparation Time: 20 mins Cook Time: 16 mins

Ingredients

• 1 cup uncooked black rice
• 1/2 teaspoon salt
• 1/2 cup walnuts (dry roasted and coarsly chopped)
• 100 g dried sweetend cranberries (coarsely chopped)
• 1/2 small red onion (finely chopped)
• 3 tablespoons peanut oil
• 1 1/2 tablespoons sherry wine vinegar
• 2 teaspoons fresh ginger (grated)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)

Recipe

• 1 rinse the black rice with cold water in a sieve.
• 2 put the drained black rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite". the italian black rice that i use doesn't need soaking and is perfect after cooking for 16 - 17 minuttes.
• 3 rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
• 4 add the chopped walnuts, cranberries and red onion.
• 5 mix the ingredients for the vinaigrette and poor over the rice salad.
• 6 season the salad to taste with salt and pepper.

Arugula, Lemon Quinoa Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups quinoa
• 2 1/4 cups vegetable broth
• 3 cups baby arugula, rough chopped
• 1 cup peas (frozen peas work great, and then thawed)
• 2 scallions, fine diced
• 1 small onion, fine diced
• 2 teaspoons minced garlic
• 1/4 cup fresh parsley, fine chopped
• 1 lemon, zest of
• salt
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced shallot
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper (more if you don't mind a peppery taste. i love it, but adjust to your tastes)

Recipe

• 1 quinoa -- cook according to directions. for most brands it is 1 part to approximately 2 parts liquid. rinse the quinoa very well before you cook it - important step! then bring the liquid to a boil (i prefer to use a broth to add even more flavor), reduce, and simmer for about 15 minutes. just check your package for complete directions. once done, just set to the side to cool.
• 2 salad ingredients -- in your serving bowl, add the arugula, onion, scallions, garlic, peas, parsley and lemon zest. toss well.
• 3 vinaigrette -- i like to make my vinaigrettes in a small tupperware container so i can just shake it and it is ready to go. besides, if you don't use all your dressing, just put the lid back on and it will keep in the refrigerator for future use. but you can also mix this up in any small bowl or measuring cup. just mix up the olive oil, lemon juice, shallot, mustard, sugar and pepper.
• 4 finish -- simply add the cooled or room temp quinoa to the salad vegetables and toss. add a little vinaigrette at a time and mix. add as much vinaigrette as you want. check for seasoning and add any additional salt and pepper if needed.
• 5 serve -- enjoy this lighter salad.

Arugula, Pear And Parmesan Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 3 ripe pears, bartlett
• 2 teaspoons lemon juice
• 3 tablespoons hazelnut oil or 3 tablespoons walnut oil
• 4 ounces arugula
• 3 ounces parmesan cheese
• fresh ground black pepper
• blue cheese (optional)
• chopped walnuts (optional)

Recipe

• 1 peel and core the pears and slice thickly. moisten with lemon juice to keep the flesh .
• 2 combine the nut oil with the pears. add the arugula leaves and toss.
• 3 turn the salad out onto four small plates with shaving of parmesan cheese. season with freshly ground pepper and serve with bread.
• 4 you can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

Ambrosia Waldorf Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups fresh cranberries or 2 cups frozen cranberries, halved
• 1/2 cup sugar
• 3 cups miniature marshmallows
• 2 cups diced unpeeled apples
• 1 cup green seedless grape, halved
• 3/4 cup chopped pecans
• 1 (20 ounce) can pineapple tidbits, drained
• 1 cup whipping cream, whipped
• shredded coconut or flaked coconut

Recipe

• 1 combine cranberries and sugar.
• 2 in a large bowl, combine the marshmallows, apples, grapes, pecans and pineapple.
• 3 add cranberries and mix well.
• 4 fold in whipped cream.
• 5 cover and chill.
• 6 sprinkle wih coconut before serving.

Arugula, Red Onion And Orange Salad W/ Orange Curry Vinaigrette

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup fresh orange juice
• 1 garlic clove, ninced
• 1 tablespoon apple cider vinegar
• 1 tablespoon light sesame oil (or vegetable oil)
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 2 navel oranges
• 1/2 medium red onion, thinly sliced
• 4 cups arugula leaves

Recipe

• 1 bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
• 2 transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. set aside.
• 3 use a serrated knife to cut the peel from top and bottom of the oranges.
• 4 set each on end and remove outer skin & pith.
• 5 cut crosswise into 1/4 inch thick rings.
• 6 place onion and arugula in a medium salad bowl and top w/ oranges.
• 7 toss w/ vinaigrette and serve immediately.

American Chop Suey (1958)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (4 ounce) can mushrooms
• 8 ounces ground beef
• 1 large onion, sliced
• 1 cup celery, strips
• 2 tablespoons salad oil
• 2 1/2 cups bean sprouts
• 1 (10 1/2 ounce) can condensed consomme (undiluted)
• 1 tablespoon cornstarch
• 1/4 cup soy sauce

Recipe

• 1 drain mushrooms and reserve about 1/4 cup of juice.
• 2 heat oil in a large skillet.
• 3 add beef, onion and celery, and saute until lightly browned.
• 4 add bean sprouts, consomme and mushrooms.
• 5 mix cornstarch with reserved mushroom liquid until smooth.
• 6 stir into beef mixture.
• 7 cook, stirring, for 10 minutes.
• 8 stir in soy sauce.

Asbec Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 package unsweetened gelatin
• 1 package orange jell-o
• 1 can crushed pineapple
• 2 cups finely shredded carrots
• 1/2 cup finely chopped pecans

Recipe

• 1 prepare jello gelatin according to package and mix in package of unsweetened gelatin for extra firmness.
• 2 add can of drained pineapple and carrots to gelatin mixture.
• 3 refrigerate according to package instruction.
• 4 once somewhat firm@ 1hr add pecans to the top of gelatin.
• 5 (if they begin to sink wait a little longer before adding).

As Close As I'll Ever Get To Greece Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon red wine vinegar
• 1 tablespoon kalamata olive brine (known in these parts as "dirty olive juice")
• 1 tablespoon extra virgin olive oil
• 2 firm roma tomatoes, cut into chunks
• 1/2 english cucumber, peeled in a strip fashion and cut into chunks
• 1 small green bell pepper, stemmed, seeded, cut into chunks
• 1/4 cup red onion, sliced
• 2 slices feta cheese, half inch slices (not "crumbled")
• 6 -8 kalamata olives
• fresh oregano sprig, for garnish (not dried)

Recipe

• 1 whisk together the vinaigrette ingredients and set aside.
• 2 place tomatoes, cucumbers, red onion and bell pepper on two salad plates.
• 3 top with the feta slices, kalamata olives and sprigs of fresh oregano.
• 4 drizzle the vinaigrette on the salad.

Beef Lentil Skillet

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb ground beef (you can substitute smoked sausage ring or kielbasa for a change of pace)
• 1 cup dried lentils
• 1 medium onion, coursely chopped
• 1 (15 ounce) can diced tomatoes
• 1 cup corn (drained canned corn, or frozen, your choice)
• 2 -3 cups water (may need more)
• 2 bay leaves
• 2 teaspoons ground cumin
• 1 teaspoon chili powder (adjust to personal preferences)

Recipe

• 1 in large skillet or dutch oven, brown beef and onions, and drain fat. if you choose the smoked sausage or kielbasa, slice into 1/3-1/2 thick slices and brown.
• 2 sort lentils and wash.
• 3 add lentils and all remaining ingredients to meat mixture.
• 4 bring to boil, cover, and turn down to simmer. simmer 45 mins, stirring every 15 mins or so and adding water if necessary. most all water should be absorbed with only a little "sauce" left when ready to serve. remove bay leaves, serve with bread and salad for complete meal.

Arugula, Pine Nuts And Parmesan Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 6 cups leafy arugula
• 1/4 cup toasted pine nuts
• 1/4 cup raisins
• 1/2 cup shaved parmigiano-reggiano cheese
• 1/2 shallot, roughly chopped
• 1 tablespoon dijon mustard
• 2 teaspoons cider vinegar
• 1/4 cup olive oil
• 1 teaspoon sugar
• 1/2 lemon, juice of
• kosher salt & freshly ground black pepper

Recipe

• 1 make the vinaigrette first. combine the ingredients in a blender. blend until emulsified and frothy.
• 2 toss salad ingredients together and dress with dijon mustard vinaigrette. serve immediately.

24 Hour Slaw

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 2 heads cabbage, shredded
• 1 cup sugar, 2 tbsp removed and reserved
• 1 onion, chopped
• 2 tablespoons sugar, from reserve
• 1/4 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1 cup vinegar or 1 cup cider vinegar
• 3/4 cup salad oil, vegetable oil to those not southern

Recipe

• 1 combine shredded cabbage, sugar (less 2 tbsp), and onion.
• 2 bring to a boil in a saucepan the remaining ingredients and pour over cabbage mixture. chill at least 24 hours.
• 3 note: this was my great-grandmother's recipe, and i've never had a problem boiling the oil, but if you don't think it's a good idea, then heat the other ingredients to a boil and add the oil when you take it off the heat.

Arugula, Pear And Goat Cheese Salad With Pomegranate Vinaigrette

Beef Kefta Patties With Cucumber Salad

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 lb ground sirloin
• 1/4 cup fresh flat-leaf parsley (plus 2 tbsp., divided)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 cups english cucumbers, thinly sliced
• 2 tablespoons rice vinegar
• 1/2 cup plain fat-free greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fresh ground black pepper
• 1 pita bread, quartered (6 inch size)

Recipe

• 1 heat a grill pan over medium-high heat. coat pan with cooking spray. combine beef, 1/4 cup parsley, cilantro and next 5 ingredients (through cinnamon) in a medium bowl. divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty. add patties to pan; cook 3 minutes per side or until desired degree of doneness.
• 2 combine cucumber and vinegar in a medium bowl; toss well. combine yogurt, remaining 2 tablespoons parsley, juice, and pepper in a small bowl; stir with a whisk. arrange 1 patty and 1/2 cup cucumber mixture on each of 4 plates. top each serving with about 2 tablespoons yogurt sauce. serve each with 2 pita wedges.

24 Hour Vegetable Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 cups romaine lettuce, torn (or spinach or your favorite lettuce)
• 1 cup sliced fresh mushrooms (or some of each) or 1 cup broccoli floret (or some of each)
• 1 cup shredded carrot
• 2 eggs, hard boiled and sliced
• 6 slices bacon, crisp cooked, drained and crumbled
• 3/4 cup shredded swiss cheese (or ??) or 3/4 cup cheddar cheese (or ??)
• 2 green onions, sliced
• 3/4 cup mayonnaise
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon dried dill (optional)

Recipe

• 1 place lettuce in the bottom of a bowl about 8 inches in diameter. if desired, sprinkle with salt and pepper.
• 2 layer mushrooms/broccoli. then layer carrots.
• 3 arrange egg slices and bacon over vegetables.
• 4 top with 1/2 cup of cheese and the green onions.
• 5 for the dressing, combine mayo, lemon juice and dillweed. spread dressing over the top of salad, sealing to edge of bowl. sprinkle with remaining cheese.
• 6 cover and chill for 2-24 hours.
• 7 before serving, toss to coat the vegetables.
• 8 sprinkle with additional sliced green onion, bacon bits and or cheese if desired.

Arugula, Mushroom And Walnut Salad

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 cup walnut pieces (4 ounces)
• 1/4 cup extra virgin olive oil
• 3 tablespoons full-bodied red wine
• 3/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 16 cups packed arugula leaves (3/4 pound)
• 1/2 lb cremini mushroom, stems trimmed, thinly sliced

Recipe

• 1 preheat the oven to 400°. in a pie plate, toast the walnuts for about 6 minutes, or until golden brown. let cool.
• 2 in a bowl, whisk the olive oil with the wine.
• 3 season with the salt and pepper. in a large bowl, combine the arugula, mushrooms and walnuts.
• 4 add the dressing and toss to coat. serve on salad plates.

Branston Pickle Balsamic Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/3 cup branston pickle
• 1/2 cup water
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/3 cup extra virgin olive oil

Recipe

• 1 add water, vinegar, garlic, oregano, sugar, pepper, and salt ; whisk to combine.
• 2 whisking constantly, drizzle in oil in slow steady stream until combined.
• 3 (make-ahead: refrigerate in airtight container for up to 1 week.

Ambrosia With Acini Di Pepe

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 10
• 1 cup acini di pepe pasta
• 1 (20 ounce) can crushed pineapple
• 1 (8 ounce) container sour cream
• 2 (11 ounce) cans mandarin oranges (or 1 large can)
• 1 (10 1/2 ounce) bag miniature marshmallows
• 2 (8 ounce) containers whipped topping (thawed not frozen)
• 8 drops red food coloring

Recipe

• 1 for the absolute best summer ambrosia salad please follow directions exactly.
• 2 boil the 1 cup of acini de pepe according to pasta box instructions.
• 3 while the pasta is cooking, add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (i use a large plastic tub with lid).
• 4 on the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (do not stir yet).
• 5 when pasta is done cooking drain completely (do not cool).
• 6 pour drained pasta on top of the mini-marshmallows in your container.
• 7 allow to sit or about 1 minute.
• 8 this allows the marshmallows to melt a bit.
• 9 stir until mixed well (it will be very soupy).
• 10 cover and refrigerate overnight.
• 11 the next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
• 12 stir well.
• 13 keep refrigerated until serving.
• 14 your guests will rave over this dish.
• 15 i bring it to every summer party and people always look forward to having it!
• 16 enjoy!

Arugula, Strawberry And Sautéed Shallot Salad For 2

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 2 small french tarragon, sprigs lightly chopped
• 1 tablespoon spanish sherry wine vinegar or 1 tablespoon wine vinegar
• 2 tablespoons olive oil
• 1 pinch salt
• cracked black pepper, to taste
• 1 cup butter lettuce, rinsed and spun dried (or any mild tasting loose leaf lettuce)
• 1 cup loosely packed arugula, well stemmed (aka rocket)
• 1 tablespoon extra virgin olive oil
• 2 shallots, peeled and thinly sliced
• 1 pinch sugar (i use unbleached )
• salt
• 5 ripe medium-size strawberries, washed, hulled and thinly sliced
• 3 tablespoons walnuts, toasted and coarsely chopped (my addition)

Recipe

• 1 note: salad dressing tastes best prepared at least an hour in advance.
• 2 whisk together the salad dressing ingredients and set aside to marinate.
• 3 divide and place the butter lettuce and arugula (or watercress) on two salad plates.
• 4 in a medium skillet, heat a tablespoon of olive oil over medium flame. add the shallots, a pinch of sugar, and a little salt, and sauté until they just start to soften, about 2 minutes (you just want to take the raw edge off them).
• 5 arrange the shallots over the butter lettuce and arugula. add the strawberries.
• 6 if using, garnish the salad with the toasted walnuts.
• 7 serve with the salad dressing on the side.

250 Calorie Dinner

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb chicken breast, cut in strips
• 1 (2 1/2 ounce) jar sliced mushrooms, drained
• 1/2 cup fat-free italian salad dressing
• 1/4 cup chopped onion
• 2 tablespoons lowfat margarine
• 1 medium zucchini, sliced (about 2 cups)
• 1 large tomato, cut in wedges
• 6 slices low-fat cheese, cut in small pieces

Recipe

• 1 in shallow dish, place chicken with mushrooms.
• 2 cover with dressing.
• 3 marinate for 30 minutes.
• 4 drain; reserve dressing.
• 5 in large skillet, cook onion in margarine till tender.
• 6 add chicken and mushrooms.
• 7 cook, covered over med heat till chicken is tender.
• 8 add zucchini, tomatoes and marinade.
• 9 cook and stir until zucchini is tender.
• 10 remove from heat.
• 11 sprinkle with cheese pieces.
• 12 cover and let stand 2 minutes for cheese to melt.

3 Bean Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can green beans
• 1 (15 ounce) can yellow wax beans
• 1 (15 ounce) can kidney beans
• 1/2 cup diced green bell pepper
• 3/4 cup sugar
• 2/3 cup apple cider vinegar
• 1/3 cup vegetable oil
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 drain beans and mix all ingredients in big bowl and best to let sit for at least 6 hours to chill and merry.

3 Bean Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can garbanzo beans (chickpeas)
• 2 celery ribs (chopped)
• 1/2 cup red onion (chopped)
• 1 cup fresh parsley
• 1 tablespoon fresh rosemary
• 1/3 cup apple cider vinegar
• 1/3 cup sugar or 1/3 cup splenda sugar substitute
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Recipe

• 1 drain cans of beans and place in bowl along with the next 4 ingredients.
• 2 wisk together the last 5 ingredients and pour over bean mixture.
• 3 combine and refrigerate for a couple of hours for best taste.
• 4 i typically use dried parsley and rosemary as that is what i usually have on hand!

Ambrosia Waldorf Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 2 cups frozen cranberries, partially thawed and cut in half
• 1/2 cup sugar
• 3 cups miniature marshmallows
• 2 cups diced unpeeled golden delicious apples
• 1 cup green seedless grape (*see note)
• 1 (20 ounce) can pineapple tidbits, drained
• 1 (8 ounce) container cool whip

Recipe

• 1 in a large bowl, combine the cranberries and sugar; mix thoroughly.
• 2 in a 3-quart (12 cup) bowl, add the marshmallows, apples, grapes, and pineapple.
• 3 add the cranberry/sugar mixture; mix well.
• 4 fold in the cool whip.
• 5 cover, and chill in the refrigerator until ready to serve.
• 6 *note: if using rather large grapes, cut them in half.
• 7 if the grapes are small in size, i do not bother cutting them in half.

As Easy As It Gets Chicken-fried Steak

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 4 cube steaks (one for each of your diners)
• 1/3 cup flour
• salt and pepper
• 1/4 cup milk
• 1 egg, beaten
• 1 1/4 cups dry bread, crumbs (panko may be used)
• 1/3 cup salad oil

Recipe

• 1 mix the flour, salt and pepper together in a bowl; i use soup bowls. you may measure these, as i do, rachael ray style ~ in other words i eyeball the amounts. in a second bowl. whisk together the milk and egg until lemon colored. i a third bowl, add the dry bread crumbs. line the bowls up assemble-line style.
• 2 dredge the meat in the seasoned flour, knocking off excess. dip floured meat in the egg and milk mixture, coating well. then dredge in the bread crumbs, again, coating well.
• 3 heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. add oil. when oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. turn only once. as you see, this goes fast and the meat requires your full attention while cooking. remove meat to a serving dish and keep warm.
• 4 notes: a traditional meal of chicken-fried steak includes:.
• 5 mashed potatoes: use a prepared mix or refrigerated potatoes.
• 6 country gravy: use an envelope of country-style gravy and prepare according to package directions.
• 7 green beans: canned beans work well, perhaps flavored with some bacon.
• 8 biscuits: use refrigerated baking powder style biscuits. these are a vital part of the southerner's meal.
• 9 salad: a wedge of lettuce or tossed green salad goes well.
• 10 dessert: that's up to you. mississippi mud cake was a fave in our home (recipe is posted).
• 11 remember to prepare as much as possible of the menu beforehand so that once the meat is cooked, you're ready to heat.
• 12 to make chicken-fried chicken, i follow this same recipe, but i use pounded boneless skinless chicken breasts (your butcher will do this for you). i do like panko on the chicken.

Brandyberry's Salad

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 14
• 2 cups mayonnaise
• 1/3 cup parmesan cheese
• 1/2 cup sugar
• 1 lb bacon, fried crisp and crumbled
• 1 (1 lb) bag coleslaw mix
• 2 bunches of sliced green onions
• 1 head of finely chopped cauliflower

Recipe

• 1 mix together: mayonnaise, parmesan cheese, and sugar
• 2 in separate bowl mix all other ingredients together.
• 3 just before serving combine the sauce with the salad mix.

Bacon Wrapped Goat Cheese Chicken Breasts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 tomatoes, skinned and diced
• 2 ounces goat cheese
• 1 pinch salt and black pepper
• 1 tablespoon olive oil
• 2 ounces oregano, leaves finely chopped
• 2 chicken breast fillets
• 6 slices bacon

Recipe

• 1 preheat the oven to 375°f
• 2 in a bowl, mix together the diced tomato and goat cheese. season with salt and freshly ground pepper. mix in the olive oil and around a teaspoon of the chopped oregano leaves.
• 3 cut a slash lengthways in each of the chicken breast fillets to form a cavity in each one.
• 4 stuff each cavity with the goat cheese mixture.
• 5 wrap each chicken breast in 3 bacon slices and secure each one with a piece of string or toothpick.
• 6 place the bacon-wrapped chicken breasts in a shallow, greased oven dish, sprinkle with the remaining oregano and season with freshly ground pepper.
• 7 roast the chicken for 20-30 minutes until cooked through.
• 8 serve at once with a tomato salad.

Arugula, Tomato And Corn Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil, plus
• 1 teaspoon olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons chopped fresh basil
• 2 plum tomatoes, halved,seeded,diced
• 2 cloves garlic, minced
• 3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
• 1 ear of corn, husked
• 4 ounces arugula
• 4 plum tomatoes, quartered
• 1/4 cup pecans, toasted
• shaved parmesan cheese

Recipe

• 1 whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended.
• 2 season to taste with salt and pepper.
• 3 preheat broiler.
• 4 brush corn with 1 teaspoon oil and sprinkle with salt and pepper.
• 5 broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes.
• 6 cool, cut corn kernels off cob and place in large bowl.
• 7 add arugula, quartered tomatoes and pecans to bowl with corn.
• 8 toss salad with enough dressing to coat evenly.
• 9 season with salt and pepper.
• 10 garnish salad with shaved parmesan cheese and serve.

Artichoke Pasta Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 16 ounces farfalle pasta
• 6 ounces artichoke hearts, quartered (reserve liquid)
• 1/4 lb mushroom, quartered
• 1/2 cup cherry tomatoes, halved
• 1 cup broccoli floret
• 1 cup pitted black olives
• 1/2 cup fresh basil, chopped
• 2 cups italian dressing (wish bone robust italian is good)

Recipe

• 1 mix pasta artichokes, mushrooms, tomatoes, olives, basil together.
• 2 combine some of the artichoke juice with italian dressing to taste.
• 3 add dressing mix to salad.
• 4 cover and refrigerate for 4 hours.
• 5 dressing will soak in a lot during the 4 hours.

Amber's Japan-style Tofu Meal

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb firm tofu, frozen and thawed (you don't have to do this, but it will help the tofu soak up more flavor)
• 1 tablespoon tamari
• 2 tablespoons rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 tablespoons water
• 2 tablespoons tomato juice (i use low-sodium v8)
• 1/2 tablespoon vegetable oil
• 3 cups quinoa (about 2/3 cup uncooked will yield this amount, use 1-1/3 cups of water)
• 4 cups green beans (i had a combination, or any other steamed vegetables you like, or salad...) or 4 cups yellow wax beans (i had a combination, or any other steamed vegetables you like, or salad...)
• 1 tablespoon tamari
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 tablespoons water
• 2 tablespoons tomato juice (i use low-sodium v8)
• 1 teaspoon miso, a bit generous (i use dark-colored rice, or kome, miso)
• 1 teaspoon cornstarch
• 1 scallion, thinly sliced
• 2 tablespoons alfalfa sprouts (or other sprouts)

Recipe

• 1 slice the tofu into 4 horizontal slabs. gently press them between a tea towel to remove some of their moisture. then slice into strips.
• 2 stir together the marinade ingredients in a shallow dish. add the tofu strips, and flip gently (a wooden utensil works well) to coat. let marinate for 20 minutes- 1 hour.
• 3 meanwhile, cook your quinoa, and let it rest, partially covered, off the heat when it's done.
• 4 when the quinoa is cooked, you can also start steaming the beans and preparing the tofu:.
• 5 whisk everything for the sauce, except the miso, in a small saucepan.
• 6 heat the oil in a frying pan over medium heat. drain any extra marinade from the tofu strips, transfer them to the pan and fry till golden-brown. set aside.
• 7 add the reserved marinade to the pan with the sauce ingredients and place it over medium heat. quickly bring to a boil, whisking well to remove lumps of cornstarch. after it cooks for two minutes, remove from heat and stir in the miso.
• 8 to serve, arrange 4 tofu strips on a bed of quinoa on each plate. spoon sauce over top, and sprinkle with scallion and sprouts. divvy up the beans on the side, and serve. hope you enjoy!

24-hour Vegetable Salad

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 cups mixed salad greens
• 1 medium carrot
• 1 medium cucumber
• 1 cup fresh mushrooms, sliced
• 1/2 cup radish, sliced
• 1/2 cup mayonnaise or 1/2 cup salad dressing
• 1/4 cup plain yogurt
• 1 teaspoon orange peel, finely shredded
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 2 green onions, sliced
• 1/4 cup olive, chopped
• 1/4 cup feta cheese

Recipe

• 1 place salad greens in a clear 3 quart straight-sided bowl or souffle dish. peel carrot. using vegetable peeler, cut carrot into long ribbons. cut cucumber in half lengthwise: seed and slice 1/4 inch thick.
• 2 layer ingredients on salad greens in the following order: carrot ribbons, mushrooms, cucumber and radish.
• 3 for dressing: in a small bowl, combine mayo, yogurt, orange peel, crushed red pepper, and black pepper. spread dressing over salad, sealing to edge of bowl. cover tightly with plastic wrap and chill for 2-24 hours.
• 4 to serve, garnish salad with green onion, olives and feta. just before serving, toss to coat vegetables with dressing.

Artichoke Kalamata Olive Salad

Total Time: 1 hr 50 mins Cook Time: 1 hr 50 mins

Ingredients

• Servings: 1
• 1 cup chopped romaine lettuce
• 1/4 cup marinated artichoke hearts
• 1/4 cup grape tomatoes, halved
• 2 tablespoons baked kalamata olives
• 1 tablespoon red onion, chopped
• 1 tablespoon shaved provolone cheese (optional)
• 1 teaspoon balsamic vinegar

Recipe

• 1 put the lettuce on the plates.
• 2 top in order of ingredients listed
• 3 cheese and vinegar should be last.
• 4 you may also use kasseri cheese in place of the provolone.
• 5 simply repeat for additional servings.
• 6 for vegan omit cheese or use a vegan sub of your choice.

24 Hour Coleslaw

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• 1 medium head shredded cabbage
• 1 medium chopped green pepper
• 1 medium chopped onion
• 10 stuffed olives, sliced
• 1/2 cup salad oil
• 1 cup vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1 teaspoon dry mustard

Recipe

• 1 shred cabbage, dice onion, chop green pepper, slice olives,
• 2 combine cabbage, onion, green pepper, and olives in a large bowl.
• 3 sprinkle with sugar, toss well to mix.
• 4 combine salad oil, vinegar, salt, celery seed, and mustard in a saucepan.
• 5 bring to a boil, boil for 3 min, stirring constantly.
• 6 pour over vegetable mixture, toss to mix well.
• 7 cover bowl tightly.
• 8 refrigerate for 24 hours.

Black And Red Bean Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 sun-dried tomatoes
• 1 (16 ounce) can black beans
• 1 (16 ounce) can cannellini beans
• 1 bunch scallion, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper

Recipe

• 1 cover tomatoes with 1/2 c.
• 2 boiling water, let stand for 5 minutes.
• 3 drain tomatoes, reserving water.
• 4 slice tomatoes 1/2 inch thick.
• 5 rinse beans, place in bowl with tomatoes and scallions.
• 6 combine olive oil, balsamic vinegar, 4 tbsp.
• 7 of tomato water, and salt and pepper, whisking together.
• 8 pour over beans, tossing lightly.

Artichoke Hearts à La Grècque

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 25 ml olive oil (for dressing, 2 tablespoons)
• 50 ml olive oil (3 tablespoons)
• 15 ml wine vinegar (1 tablespoon)
• 10 ml tomato puree (2 tablespoons)
• 1 large garlic clove, minced
• 1 1/2 teaspoons fresh thyme, chopped or 1 1/2 teaspoons basil, fresh, chopped
• salt
• pepper
• 175 g button onions, skinned (6 oz)
• 1 teaspoon caster sugar
• 225 g button mushrooms, wiped (8oz)
• 2 (400 g) cans artichoke hearts (14oz)

Recipe

• 1 make the dressing by combining 2 tablespoons of the olive oil with the vinegar, tomato purée, thyme(or basil), salt and pepper and whisking well.
• 2 blanch the onions in boiling water for 5 minutes and drain well.
• 3 heat 3 tablespoons of olive oil, add the blanched onions and sugar and cook for several minutes.
• 4 add the mushrooms and toss over a high heat for 30 seconds- to one minute.
• 5 add the mushroom mixture to the dressing, then add the artichoke hearts and mix well.
• 6 cover and chill before serving.

22 Second Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 1/2 cup vegetable oil (i use canola)
• 1/4 cup sugar (i've used splenda)
• 1 tablespoon poppy seed
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 teaspoon grated onion
• 1/4 cup vinegar
• 1 (16 ounce) package coleslaw mix
• 1 (10 ounce) package frozen baby peas, defrosted
• 1/2 cup sunflower seeds (kernels with shells removed)

Recipe

• 1 combine dressing ingredients in a jar and shake well to dissolve sugar. may be made ahead of time.
• 2 put slaw mix, peas, and sunflower kernels in a serving bowl.
• 3 add dressing to coat well and toss until everything is combined.
• 4 * if the dressing is made ahead of time, it really does only take about 22 seconds to prepare this! :).

24 Hour Salad

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 1 head lettuce
• 1 green pepper, chopped
• 1/2 red onion, chopped
• 1 (8 ounce) bag frozen peas
• 9 fried strips bacon, crumbled
• 2 cups mayonnaise
• 2 tablespoons sugar

Recipe

• 1 layer lettuce,green pepper,red onion, peas.
• 2 then with mayo and sugar.
• 3 top with bacon and cheese.
• 4 place in the refrigerator for 24 hours.
• 5 toss then serve.

24 Hour Salad

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 2 (20 ounce) cans pineapple chunks
• 2 (11 ounce) cans mandarin oranges
• green grapes (as many as you like) or bing cherry (as many as you like)
• 1 (16 ounce) package mini marshmallows
• 1 (8 ounce) carton sour cream
• coconut, to your liking

Recipe

• 1 drain fruit well.
• 2 in a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
• 3 sprinkle with coconut.
• 4 let stand in refrigerator 24 hours before serving.

Banana Split Dessert Or Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 12 ounces cool whip
• 14 ounces sweetened condensed milk
• 21 ounces cherry pie filling
• 1 (8 ounce) can crushed pineapple, well drained
• 4 bananas, chopped
• 1 cup nuts, chopped

Recipe

• 1 combine cool whip and condensed milk in a bowl, beating well.
• 2 fold in remaining ingredients.
• 3 chill in fridge till serving time.

Bacon Lettuce Tomato (and More) Salad With Blue Cheese Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 head romaine lettuce, chopped
• 6 slices bacon, cooked and cut into bite-size pieces
• 6 mushrooms, sliced
• 1 medium avocado, sliced
• 1 cup fresh large tomato, cut into bite-size pieces
• 4 ounces sharp cheddar cheese, cubed
• 3 hard-boiled eggs, chopped
• 1 tablespoon red onion, finely chopped
• 2 tablespoons toasted nuts (optional, i used walnuts)
• 4 ounces blue cheese
• 3 tablespoons plain yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon fresh dill (or 1/2 t dried dill)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder

Recipe

• 1 mix yogurt, mayonnaise, dill, salt, pepper, and garlic powder in a bowl. crumble in blue cheese and mash with a fork, stirring until thick and creamy, but still chunky.
• 2 place lettuce in a large bowl and add bacon, mushrooms, cheddar cheese, red onion, and nuts (if using). toss briefly just to combine ingredients.
• 3 add tomatoes and avocado. gently and briefly toss.
• 4 scoop salad into individual serving bowls. top each with eggs and then salad dressing.

Bacon Lettuce Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 red onion, sliced in rings
• 2 heads plain lettuce or 2 heads romaine lettuce
• 1 (4 ounce) bag radishes, sliced
• 1 large cauliflower, sliced
• bacon
• salad dressing
• parmesan cheese

Recipe

• 1 cut bacon in small pieces, fry till crisp.
• 2 drain and set aside.
• 3 the more bacon the better.
• 4 in large serving bowl layer as follows: plain lettuce or romaine or both, radishes, red onion and cauliflower.
• 5 layer fried bacon on salad mixture.
• 6 spread salad dressing on top of bacon like icing. sprinkle a generous amount of parmesan cheese on top of salad dressing.
• 7 let salad sit on counter till 10 to 15 minutes before serving time.
• 8 mix well.
• 9 will seem dry at first but will moisten as you mix.

3 Bean Salad, Weight Watcher's Core

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 (15 1/2 ounce) can black beans, rinsed
• 1 (15 1/2 ounce) can red beans, rinsed
• 1 (15 1/2 ounce) can chickpeas, rinsed
• 1 (11 ounce) can shoepeg corn
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder
• 2 tablespoons balsamic vinegar
• 1 small red onion, chopped
• 2 medium tomatoes, chopped
• salt

Recipe

• 1 mix all ingredients.

Blackberry Chicken Salad

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• 6 ounces boneless skinless chicken breasts
• 3 ounces blackberry vinaigrette (for marinade, see blackberry vinaigrette)
• 1 portabella mushroom (1 cap)
• 2 cups mesulin mixed greens
• 2 ounces blackberry vinaigrette
• 2 ounces roquefort cheese
• 2 ounces candied pecans
• 2 ounces tomatoes (julienned, no seeds)
• 1 ounce carrot (shredded)
• 2 ounces croutons

Recipe

• 1 pour 3 oz. blackberry vinaigrette over chicken breast and coat well. let stand covered in refrigerator for at least 24 hours, no more that 48 hours.
• 2 ok, for the salad, on a hot, well seasoned char-grill, grill the marinated chicken breast and portabella as you would. careful when turning, the marinade (dressing) has a high sugar content and will stick to the grill if not careful, but, this also caramelizes nicely for a delicious flavor. the portabella cap will only take half as long to cook as the chicken breast.
• 3 set cooked chicken breast and mushroom aside on a cutting board to use in a moment.
• 4 the salad?: put the mixed greens in a bowl along with tomatoes and carrots. pour the 2 oz. of blackberry vinaigrette over the salad mix and toss until evenly coated. on your favorite large salad plate, place the tossed salad.
• 5 now, slice the chicken and portabella on the bias into 5 strips. garnish the top of your salad with them as you would be looking at fan blades.
• 6 on top of the center of the salad crumble the roquefort cheese. scatter the pecans and croutons over the salad and serve immediately.
• 7 be ready for compliments!

21's Quail Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup fresh orange juice
• 1 lemon, quartered
• 2 bay leaves
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon juniper berries, crushed
• 2 tablespoons molasses
• 2 dried small chilies (each about 1 inch long) or 1/2 teaspoon hot red pepper flakes
• 2 garlic cloves, crushed
• 8 quail (try boneless)
• 3 tablespoons tarragon wine vinegar
• 1 tablespoon dijon mustard
• 1/2 cup extra virgin olive oil
• 2 navel oranges, peel and pith cut away and sections cut free from membranes
• 1 mango, peeled, pitted, and sliced
• 1/2 cup pepitas, toasted lightly (hulled green pumpkin seeds)
• 2 cups packed mesclun, washed and spun dry (mixed baby greens)

Recipe

• 1 preparation.
• 2 make marinade:.
• 3 in a bowl or baking dish stir together marinade ingredients until combined.
• 4 add quail, turning to coat. marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
• 5 make dressing:.
• 6 in a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. add orange sections, mango, and pepitas. chill dressing, covered, about 3 hours to blend flavors.
• 7 prepare grill.
• 8 grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) let quail stand 3 minutes.
• 9 toss mesclun with dressing and divide among 4 plates. top each salad with 2 quail.

Blackberry Avocado Salad With Balsamic Vinaigrette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 tablespoon butter
• 1 cup pecan halves
• 6 cups torn mixed greens
• 2 cups fresh blackberries
• 1 ripe avocado, peeled, pitted and cubed
• 3 tablespoons crumbled goat cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 small garlic clove, minced
• 1/2 teaspoon dijon-style mustard
• 1/4 teaspoon sea salt (or to taste)
• 1/4 teaspoon fresh ground black pepper (or to taste)

Recipe

• 1 melt butter in a small skillet over medium heat. saute pecans until lightly browned. set aside until cool.
• 2 to make dressing, whisk all dressing ingredients together and set aside.
• 3 place all salad ingredients in a large bowl and gently toss to combine. pour dressing over salad and gently toss to coat.

24 Hour Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 1 medium head of lettuce
• 1/2 cup bell pepper
• 10 ounces frozen peas
• 8 ounces grated cheddar cheese
• 1/2 cup sour cream
• 1/2 cup celery
• 1 bunch green onion
• 1 lb bacon
• 1/2 cup mayonnaise
• 2 tablespoons sugar
• 1 chopped tomato, if desired

Recipe

• 1 layer lettuce in bottom of 9/13 dish. chop and mix celery, onions and peppers, add thawed peas on top of lettuce. mix mayo, sour cream and sugar. spread over celery mixture. seal all edges. sprinkle cheddar cheese on top. cook bacon and crumble on top. refrigerate over night. top with tomato if using.

Bacon Koftas

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 8 ounces lean good-quality coarsely-chopped bacon
• 1 1/2 cups fresh whole wheat bread crumbs
• 2 scallions, chopped
• 1 tablespoon chopped fresh parsley
• 1 finely grated lemon, zest of
• 1 egg
• ground black pepper
• 1 pinch paprika
• lemon rind (to garnish)
• fresh parsley leaves (to garnish)

Recipe

• 1 place the bacon in a food processor with the bread crumbs, scallions, parsley, lemon rind, egg and pepper; process the mixture until it is finely chopped and begins to bind together; alternatively, use a chopper.
• 2 divide the bacon mixture into eight even-size pieces and shape into long ovals around the eight previously soaked wooden or bamboo skewers.
• 3 sprinkle the koftas with paprika and cook under a hot broiler or on a barbeque for about 8-10 minutes, turning them occasionally, until browned and cooked through.
• 4 garnish with lemon rind and parsley leawves, then serve hot with lemon rice and salad.

As Good As Mashed Potatoes But Fat Free

Total Time: 33 mins Preparation Time: 8 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 medium baking potatoes, scrubbed (about 1 1/2 pounds)
• 1 1/4 cups water
• 4 garlic cloves, minced
• 4 tablespoons parsley, chopped
• 3 dashes tabasco sauce
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 2 teaspoons grainy mustard
• 2 teaspoons prepared horseradish
• 1/4 cup nonfat sour cream

Recipe

• 1 pare the potatoes or leave skin on, according to taste.
• 2 cut into 1 inch cubes, and place in heavy medium saucepan.
• 3 add water, garlic, parsley, tabasco and salt, bring to a boil over medium-high heat.
• 4 reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork.
• 5 add more hot water if potatoes seem too dry.
• 6 continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
• 7 remove from heat, stir in the mustards, horseradish and sour cream.
• 8 note: if there are any leftovers, use for a great potato salad by adding chopped onion, celery, pickles, hard cooked eggs and some fat-free mayonnaise or sour cream. as good as mashed potatoes (but fat free!) uses a unique combination of garlic, tabasco, mustard and horseradish to spice up an american favorite.

24 Hour Fruit Salad

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 24
• 1 (12 ounce) package small shaped pasta
• 2 (20 ounce) cans pineapple tidbits (drain and reserve juice)
• 1 lemon, juice of
• 2 eggs
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 cup sugar
• 1 cup drained fruit cocktail (reserve juice)
• 1 (8 ounce) container cool whip
• 1 (16 ounce) package colored miniature marshmallows

Recipe

• 1 cook macaroni per package directions to al dente; drain, rinse and cool.
• 2 combine juice of fruit cocktail, lemon, 2 cups pineapple juice, eggs, flour and salt.
• 3 boil over medium heat, stirring constantly until thickened.
• 4 pour this mixture over the cooled pasta, stir, and store covered in the refrigerator overnight.
• 5 the next day, add pineapple tidbits, fruit cocktail, cool whip and marshmallows.
• 6 refrigerate until serving time.

Bacon Macaroni

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb cooked macaroni, i prefer to use the small salad shells.
• 2 (8 ounce) cans tomato sauce
• 1 cup water
• 1 (12 ounce) can ready for chili tomatoes
• 3 -4 slices bacon, cooked and crumbled
• 1 -2 tablespoon bacon fat
• salt
• fresh ground pepper

Recipe

• 1 using the skillet the bacon was fried in, add the tomato sauce, water, tomatoes, and bacon fat, heat to medium boil, then simmer for about 10 minutes, stirring occasionally.
• 2 add the sauce to the cooked pasta, and use the crumbled bacon on top as a garnish, season to taste.

Bacon Wrapped Cheddar Dogs

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 8 bun length hot dogs
• 8 slices bacon
• 8 hot dog buns
• 1 cup shredded sharp cheddar cheese
• mustard
• chopped onion
• pickle relish
• canned jalapeno slices
• sauerkraut

Recipe

• 1 wrap wieners tightly with bacon and place in the freezer for at least 20 minutes to help the bacon adhere to the wieners better.
• 2 heat a non-stick stove top grill or outdoor grill, oiling lightly, and cook wieners until the bacon is slightly crispy.
• 3 open buns (butter the insides if desired) and toast lightly over the grill or in a broiler.
• 4 insert wieners into buns and top with cheese. wrap with foil and return to grill for a few minutes to allow cheese to melt.
• 5 serve with desired condiments along with potato salad or potato chips and baked beans.

Bacon Lettuce Mozzarella And Tomato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (16 ounce) bottle vinaigrette (olive oil vinaigrette)
• 1/3 cup lime juice
• 8 ounces mozzarella cheese, cut into 1/4-inch-thick slices
• 1 (16 ounce) french bread or 1 (16 ounce) italian bread, unsliced
• 1 large head bibb lettuce
• 6 plum tomatoes, cut into 1/4-inch-thick slices
• 12 slices bacon, cut into thirds and cooked (thick)

Recipe

• 1 stir together vinaigrette and lime juice. place cheese slices in a 13- x 9-inch baking dish; drizzle with 1 cup vinaigrette mixture, and set remaining vinaigrette mixture aside. let cheese stand 20 minutes.
• 2 slice top one-fourth off bread loaf. scoop out bread, leaving a 1-inch-thick shell. (reserve top and center for other uses.) place shell on a baking sheet, and brush inside evenly with 1/2 cup vinaigrette mixture.
• 3 bake at 400° for 12 to 15 minutes or until golden; cool. line bread bowl with lettuce. fill with tomato and cheese; top with bacon. serve with remaining vinaigrette mixture.

24-hour Green Vegetable Salad

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 1 head lettuce, chopped
• 1 teaspoon sugar
• 1 teaspoon salt and pepper
• 6 hard-boiled eggs, sliced
• 1 (10 ounce) package frozen green peas, thawed
• 1 lb bacon, cooked, drained and crumbled
• 16 ounces cheddar cheese, shredded
• 1 cup mayonnaise
• 1/4 cup green onion, chopped

Recipe

• 1 place 3 cups lettuce in bottom of large glass bowl.
• 2 sprinkle with sugar, salt, and pepper.
• 3 layer eggs over lettuce.
• 4 layer peas, remaining lettuce, bacon, and cheese.
• 5 spread mayonnaise over top.
• 6 chill for 24 to 48 hours.
• 7 garnish with green onions.

Bacon Lettuce And Tomato Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 1/2 cups elbow macaroni, cooked and drained
• 6 tablespoons mayonnaise
• 6 tablespoons yogurt
• 6 tablespoons chili sauce
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 6 slices bacon, cooked and crumbled
• 1 large tomato, seeded and chopped
• 1/4 cup chopped green onion

Recipe

• 1 combine mayo yogurt chili sauce lemon juice sugar and salt in small bowl.
• 2 in large bowl combine remaining ingredients.
• 3 mix all.
• 4 cover and chill, then serve over lettuce.

Banana Split Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 9
• 1 (8 ounce) can crushed pineapple
• 2 cups water
• 1 (3 ounce) package lemon gelatin (jello or like)
• 8 large marshmallows
• 2 bananas, sliced
• 2 teaspoons lemon juice
• 1/4 cup sugar
• 5 teaspoons all-purpose flour
• 1 dash salt
• 1 egg, beaten
• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup heavy cream, whipped
• 1/4 cup pecans, chopped

Recipe

• 1 drain pineapple, reserving 1/2 cup; set aside.
• 2 in a saucepan, bring water to a boil; remove from heat. add gelatin and marshmallows; stir until dissolved.
• 3 chill until partially set.
• 4 toss bananas with lemon juice; fold bananas and pineapple into gelatin.
• 5 pour into an 8" square dish.
• 6 chill until firm.
• 7 combine the sugar, flour and salt in saucepan. stir in egg and reserved pineapple juice; cook and stir over low heat until thickened.
• 8 remove from heat; stir in butter. cool.
• 9 fold in whipped cream; spread over firmed gelatin and sprinkle with pecans
• 10 chill overnight.

Artichoke Heart Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1/3 cup green pepper, sliced
• 1/3 cup thinly sliced green onion
• 3/4 cup italian salad dressing

Recipe

• 1 in a bowl, combine artichokes, olives, green pepper, and onions.
• 2 add dressing and toss to coat.
• 3 cover and refrigerate for at least 30 minutes.

24 Carat Yellow Gold Potato Salad

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 slices bacon
• 3 large hard-boiled eggs
• 3 1/2 cups washed and unpeeled yukon gold potatoes, cut into bite size pieces
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 1/4 teaspoon turmeric
• 2 tablespoons green onions, finely chopped
• 1 1/2 tablespoons sugar (to taste)
• 1/2 teaspoon ground black pepper (to taste)
• 1/2 teaspoon salt (to taste)

Recipe

• 1 in a large saucepot add potatoes and enough water to slightly cover potatoes.
• 2 place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
• 3 drain potatoes, place potatoes in refrigerator and chill for 1 hour.
• 4 fry bacon and set aside and when bacon is cooled, crumble.
• 5 after potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
• 6 mix gently together potatoes and mayonnaise/bacon mixture.
• 7 chill potato salad for at least 2 more hours.

Banana Split Fruit Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 banana, chopped to size of grapes
• 20 seedless grapes
• 1/2 apple, chopped to size of grapes
• 1 tablespoon sugar-free strawberry jelly
• 1 tablespoon fat-free whipped topping
• 1 fresh cherries

Recipe

• 1 place all ingredients except whipped topping into a bowl.
• 2 stir to mix up the preserves in with the fruit. top with whipped topping and the cherry on top, and serve.