pages

Translate

Tuesday, March 31, 2015

Bea's Favorite Egg Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1/4 cup miracle whip
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1/4 cup onion, minced
  • 1/2 teaspoon worcestershire sauce
  • 1 teaspoon mustard
  • 1/4 teaspoon pepper
  • 6 eggs, hard boiled
  • 1 cup celery, thinly sliced
  • 2 tablespoons green peppers, minced

Recipe

  • 1 in medium bowl, stir miracle whip and vinegar, salt, onion, worchestershire sauce, mustard and pepper until well mixed.
  • 2 cut up the eggs and add them along with celery, add green pepper to the miracle whip mixture. mix well. cover and refrigerate till well chilled.
  • 3 serve as you like.

Asparagus Fans With Mustard Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 large eggs
  • 1 1/4 lbs large firm green asparagus
  • salt
  • 1 tablespoon minced fresh chives, for garnish
  • 1/2 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons water
  • 1 tablespoon red wine vinegar
  • good dash fresh ground black pepper

Recipe

  • 1 lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes. drain off the water and shake the pan to crack the eggshells. add ice to the pan and set aside for at least 15 minutes to cool completely. shell the eggs and place them, one at a time, in an egg slicer, cut through them, then rotate them 45 degrees in the slicer and cut through them again to create strips. alternatively, chop the eggs with a sharp knife. set aside.
  • 2 peel the lower third of the asparagus spears with a vegetable peeler. bring 3 cups salted water to a boil in a large skillet. add the asparagus, cover partially, and bring back to a boil over high heat. boil over high heat for 4 to 5 minutes, until the spears are tender but still firm. using a slotted spatula, remove the asparagus from the water and put it on a platter.
  • 3 for the sauce: mix all the ingredients together in a small bowl.
  • 4 at serving time, arrange the asparagus spears on a platter, positioning them so the stem ends are close together and the tips are fanned out. coat the lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them. serve.

Boston Fruit Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 4
  • 1 head boston lettuce
  • 2 cups strawberries, hulled and halved
  • 1 cup mandarin segment
  • 1 pear, peeled and sliced
  • 4 tablespoons low-fat plain yogurt
  • 3 tablespoons low-fat sour cream
  • 1/4 cup shredded coconut
  • 3 drops lemon juice
  • fresh ground pepper

Recipe

  • 1 tear lettuce into pieces and line bowls.
  • 2 in seperate bowl mix fruit, yogurt and sour cream.
  • 3 season with lemon juice and pepper, mix again.
  • 4 spoon fruit over torn lettuce and sprinkle with grated coconut before serving.

Bean Sprout Salad – Sukju Namul

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

Ingredients

  • Servings: 6
  • 3 cups water
  • 3 cups fresh bean sprouts
  • 1/2 teaspoon soy sauce
  • 2 teaspoons vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 green onions, finely chopped
  • 1 teaspoon toasted sesame seeds

Recipe

  • 1 in a large saucepan, bring water to a boil over high heat. add bean sprouts, reduce heat to medium, and cook for 2-3 minutes, or until crisp-tender.
  • 2 pour bean sprouts into a colander and rinse with cold water. drain well and place in a large bowl.
  • 3 in a small bowl, combine remaining ingredients and stir to dissolve sugar.
  • 4 pour dressing over bean sprouts and serve.

Annabelle's Sweet Macaroni Salad

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

Ingredients

  • 3 cups cooked macaroni or 3 cups rotini pasta
  • 2 large tomatoes, diced
  • 2 large cucumbers, diced
  • 1 small onion, diced
  • 1/4 cup vinegar
  • 5 tablespoons sugar
  • 1/2 cup mayonnaise

Recipe

  • 1 drain cooked pasta and cool.
  • 2 in a large mixing bowl, combine all ingredients and stir well.
  • 3 add any more salt, pepper, sugar and/or mayo to your liking.
  • 4 store in refridgerator, stir again before serving.

Ann's Famous Salad

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

Ingredients

  • Servings: 6
  • 1 lemon, juice of
  • 3 garlic cloves (crushed)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 cup canola oil
  • 1 tablespoon sugar
  • 2 heads romaine lettuce, 2-3 bags ready romaine
  • 2 cups cherry tomatoes
  • 1 -2 cup grated swiss cheese
  • 1/3 cup parmesan cheese
  • 10 ounces bacon, pieces
  • 1 1/2 cups garlic or 1 1/2 cups herbed croutons

Recipe

  • 1 dressing is best made the day before.
  • 2 mix all dressing ingredients in bowl and let stand at room temperature.
  • 3 wash and tear romaine lettuce place in large bowl.
  • 4 halve the cherry tomatoes and set aside.
  • 5 layer swiss cheese, parmesan cheese, bacon and croutons.
  • 6 put dressing on salad and toss. serve immediately.

Anna Mae's Cranberry And Orange Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 12
  • 1 cup sugar
  • 2 1/4 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup walnuts, chopped
  • 1 cup pitted dates, diced
  • 1 cup fresh whole cranberries
  • 2 oranges, zest of, grated
  • 2 eggs, well beaten
  • 3/4 cup salad oil
  • 1 cup powdered sugar
  • 2 oranges, juice of

Recipe

  • 1 preheat oven to 350 degrees. thoroughly grease and flour a 10-inch tube or bundt pan.
  • 2 sift flour, measure and sift in bowl with sugar, salt, baking powder and baking soda. stir in nuts, dates, cranberries and peel.
  • 3 combine eggs, buttermilk and salad oil with other ingredients. pour into prepared tube pan and bake about 45 minutes in preheated oven until cake tests done.
  • 4 let cake stand 15 minutes upside down on rack or a pan bigger than cake. when cool, remove from pan and frost with orange glaze (directions follow.).
  • 5 to make orange glaze: beat together the powdered sugar and juice from oranges until a smooth pourable consistency. pour glaze over cake, and keep pouring until all glaze soaks inches refrigerate 24 hours.

Baked Butternut Falafels With Cucumber Yogurt Dip

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • 500 g butternut squash, deseeded and cubed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin, ground
  • 1/4 teaspoon coriander, ground
  • 1/8 teaspoon curry powder (hot)
  • 1 dash cayenne pepper
  • 1 dash cinnamon, ground
  • salt and pepper
  • 400 g chickpeas (either from a can or presoaked and cooked)
  • 1/2 teaspoon baking soda
  • 1 small bunch parsley, chopped finely
  • 1 small bunch cilantro, chopped finely
  • 1/2 teaspoon cumin, ground (yes again)
  • 1/2 teaspoon coriander, ground (yes again)
  • 1/2 teaspoon garlic powder (yes again)
  • 1/2 cucumber, deseeded and grated
  • 300 g greek yogurt
  • 1 tablespoon lemon juice
  • salt and pepper

Recipe

  • 1 place the butternut squash cubes on a paper-lined baking sheet. drizzle with 1 tbs of the olive oil and sprinkle garlic, powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over it. toss to coat. roast this in the preheated oven at 200°c/400°f for about 35 minutes. set aside.
  • 2 in a large bowl puree the chickpeas together with the baking soda, parsley, cilantro, cumin, coriander and garlic powder. i used my immersion blender for this, but you can also use a food processor or a potato masher.
  • 3 add the butternut to this and puree it also. the mixture should still be a bit chunky, not totally smooth.
  • 4 place the mixture in the fridge and let rest for 30 minutes.
  • 5 take tbs full of the mixture and drop them onto a paper-lined baking sheet. i used my hands to form them into patties. drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200°c/400°f they should be nicely browned on top.
  • 6 for the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. allow to drain for 20 minutes.
  • 7 then wash off salt and press out all moisture using a tea towel.
  • 8 combine cucumber with lemon juice and yogurt. season with salt and pepper to taste.
  • 9 enjoy with the falafels. this makes a great meal with a salad and some pita bread.

A& W Teen Burger 2 Copy Cat

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

Ingredients

  • Servings: 1
  • 1 hamburger bun with sesame seeds
  • 1/8 lb hamburger
  • 1 slice american cheese
  • 1 teaspoon ketchup
  • 1/2 teaspoon mustard
  • 3 dill pickle slices
  • 1/8 teaspoon onion, diced
  • 1 lettuce, leaf
  • 1 tomato, slice
  • 1 tablespoon salad dressing
  • 1/2 tablespoon barbecue sauce
  • 1/16 teaspoon lawry's seasoned salt

Recipe

  • 1 toast hamburger bun on griddle.
  • 2 cook burger; make thin.
  • 3 sprinkle with lawry's seasoned salt.
  • 4 cook bacon in same pan as burger.
  • 5 put cheese on burger.
  • 6 put bacon on top of cheese until cheese melts.
  • 7 squirt ketchup, mustard on bottom bun.
  • 8 put on onions, pickles, tomato, and lettuce.
  • 9 put cooked burger on top of lettuce.
  • 10 on top bun put salad dressing mixed with barbecue sauce.

Banana Buttermilk Muffins

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

  • 3/4 cup self-raising flour
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup wholemeal self-rising flour
  • 1/2 cup brown sugar (firmly packed)
  • 1 teaspoon orange zest
  • 1 banana, mashed
  • 1/2 cup dates, chopped finely
  • 1/2 cup light salad oil
  • 3/4 cup buttermilk
  • 1 egg

Recipe

  • 1 preheat the oven to 210 deg c.
  • 2 grease a 12-cup muffin tin[the big muffin size] or use large paper cases.
  • 3 sift the self-raising flour with the baking soda, salt and cinnamon into a bowl, then add the wholemeal flour, brown sugar and orange peel.
  • 4 mix together lightly then make a well in the centre and add the banana, dates, oil, buttermilk and egg.
  • 5 stir the mixture with a fork until just combined.
  • 6 place 1 heaped tbsp of mixture into each case and bake for 20-25 minutes.

Bean, Red Onion, And Parsley Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 4
  • 2 (14 1/2 ounce) cans cannellini beans, rinsed and drained
  • 1/4 medium red onion, thinly sliced
  • 1/2 cup fresh parsley leaves, packed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon red wine vinegar
  • salt, to taste
  • pepper, to taste

Recipe

  • 1 combine beans, onions, parsley, oil and vinegar. season with salt and pepper.

Baked Bruschetta

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

Ingredients

  • 1 loaf italian bread
  • 1/2 cup italian salad dressing (i like prepared good seasons)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup pitted black olives
  • 1 tomato, seeded and chopped
  • 1 clove minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Recipe

  • 1 cut bread into 20 slices diagonally.
  • 2 combine remaining ingredients and spread onto slices.
  • 3 place slices on a baking sheet and bake in a preheated 350° oven for 15 minutes or until the cheese is melted.

Black 'n Bean Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped onion
  • 1/4 cup minced fresh cilantro or 1/4 cup parsley
  • 1/3 cup cider vinegar or 1/3 cup red wine vinegar
  • 1/4 cup olive oil or 1/4 cup vegetable oil
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • lettuce leaf (optional)

Recipe

  • 1 in a large bowl, combine the first six ingredients.
  • 2 in a small bowl, whisk vinegar, oil and seasonings.pour over bean mixture and toss to coat.
  • 3 cover and refrigerate until serving.
  • 4 using a slotted spoon, serve over lettuce leaves, if desired.

Asparagus Jell-o Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 8
  • 1/2 cup cottage cheese
  • 1 cup celery (finely chopped)
  • 1 cup water chestnut (finely chopped)
  • 2 tablespoons red onions (finely chopped)
  • 1 (6 ounce) package lime jell-o gelatin
  • 1/2 cup hot water
  • 1 (10 1/2 ounce) can cream of asparagus soup
  • 3/4 cup mayonnaise

Recipe

  • 1 dissolve jell-o in hot water, and then stir in remaining ingredients.
  • 2 place in fridge until firm (over night is recommended) serve as is with meal as a side salad.

Bkwitch's Tortellini Salad

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

  • Servings: 6
  • 1 (7 ounce) package tortellini
  • 1/4 lb deli ham (purchase cut in a solid slab)
  • 1 cup broccoli floret (cut small)
  • 1 (6 ounce) jar marinated artichoke hearts
  • 12 baby carrots
  • 2 celery ribs
  • 1/2 small purple onion (diced fine)
  • 1/2 cup black olives (sliced)
  • 1/4 cup roasted red pepper (chopped)
  • 2 green onions (sliced thin)
  • 4 ounces parmesan cheese (grated)
  • 1 tablespoon capers
  • 2/3 cup italian dressing (your choice of kind)

Recipe

  • 1 cook tortellini according to package directions.
  • 2 drain, rinse in cold water and drain again.
  • 3 place tortellini in a large bowl and put into fridge to cool.
  • 4 small dice the slab of ham.
  • 5 drain artichoke hearts.
  • 6 cut each baby carrot into quarters, longways.
  • 7 cut each celery stalk into sticks, then cut sticks into 1/2 inch pieces.
  • 8 put all ingredients into the bowl with the tortellini, season to taste with salt and pepper.
  • 9 stir gently to mix all ingredients well, and place back into fridge until you are ready to serve.

A Whole New Level Leftover Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 1 cup wild and brown rice, cooked
  • 3/4 cup asparagus spear, roasted and sliced into 1/4 inch bits
  • 1 tablespoon wine vinegar
  • 2 tablespoons mango chutney
  • 1/4 cup porterhouse steak, cooked and cut into 1/4 inch bits

Recipe

  • 1 combine all ingredients and refrigerate until ready to eat.
  • 2 enjoy and be happily healthy!

Baked Caprese Salad

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

Ingredients

  • Servings: 8
  • 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
  • 1/4 cup extra virgin olive oil
  • salt & freshly ground black pepper
  • 5 roma tomatoes, sliced
  • 1 1/4 lbs fresh mozzarella cheese, sliced
  • 1 bunch fresh basil leaf, stemmed

Recipe

  • 1 preheat the oven to 450 degrees f.
  • 2 arrange the sliced baguette bread on a baking sheet.
  • 3 brush with some of the olive oil.
  • 4 sprinkle with salt.
  • 5 bake until the bread is pale golden and crisp, about 5 minutes.
  • 6 remove from the oven.
  • 7 top each slice of bread with a slice of tomato and sprinkle with salt and pepper.
  • 8 top each slice of tomato with a slice of mozzarella and sprinkle with salt.
  • 9 return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
  • 10 arrange the toasts on a serving platter.
  • 11 top each toast with a basil leaf.
  • 12 sprinkle with salt and pepper, and serve.

Banana Blossom Salad

Baked Butternut Squash And Parmesan Cheese Gratin

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • Servings: 2
  • 1 (2 -3 lb) butternut squash, peeled and seeded
  • 4 ounces parmesan cheese, grated
  • 2 ounces fresh breadcrumbs
  • 2 ounces pecans or 2 ounces walnuts, roughly chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 2 ounces butter
  • salt
  • black pepper

Recipe

  • 1 cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. season the butternut squash generously with black pepper and a little salt.
  • 2 mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
  • 3 dot the butter all over the cheese and nut topping.
  • 4 bake it in a pre-heated oven, 200c/400f/gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
  • 5 serves 2 as a main course and 4 as a vegetable accompaniment.
  • 6 serve piping hot with crusty bread and salad, if serving as a main course.

A Wild Ride On The Half Shell

Total Time: 1 hr 8 mins Preparation Time: 1 hr Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 1/4 cup safflower oil or 1/4 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon dijon-style mustard
  • salt and pepper
  • 3 1/2 cups cooked brown rice
  • 1/2 cup cooked wild rice
  • 1/4 cup raisins
  • 1/2 cup chopped dried apricot
  • 1/2 cup chopped pecans
  • 2 avocados

Recipe

  • 1 combine vinaigrette ingredients in tightly covered container and shake vigorously until combined (10 seconds).
  • 2 alternatively, whisk the ingredients together by hand or give them a quick whiz in the blender or food processor.
  • 3 combine and chill the cooked brown and wild rice.
  • 4 preheat the oven to 350°f.
  • 5 pour boiling water over raisins and apricots in small bowl.
  • 6 let fruit stand 10 minutes, then drain and cool.
  • 7 place pecans on shallow baking pan; bake 5 to 8 minutes in preheated oven.
  • 8 remove from oven, set aside.
  • 9 toss rice, raisins, apricots, and pecans with vinaigrette; refrigerate for 1 hour.
  • 10 just before serving, halve the avocados.
  • 11 remove the seed by whacking a large knfe into the seed and twisting slightly-- that pit will pop right out!
  • 12 then take a soup spoon/tablespoon and, starting at the top of one half, slide the tip of the spoon into the avocado trying to keep as close to the peel as possible.
  • 13 gently move the spoon along the avocado until the flesh comes out.
  • 14 you are just trying to scoop out the avocado to make a little bowl from each half shell.
  • 15 repeat this with all 4 halves.
  • 16 next, fill each half shell with rice salad.
  • 17 finally, slice each half of avocado flesh and place the slices on top of each shell.
  • 18 it looks nice if you fan out the slices.
  • 19 serve immediately, or sprinkle avocado slices with a little lemon juice to hold for up to an hour before serving.

Anti Pasto Salad

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

Ingredients

  • Servings: 12
  • 1 (1 ounce) package tri-color spiral pasta (cooked to package instructions)
  • 1 cup broccoli floret, blanched
  • 1 cup cauliflower floret, blanched
  • 1 can artichoke heart, drained,cut into quarters
  • 1 can large black olives, drained
  • 1 green pepper, juilienned
  • 1 red pepper, juilienned
  • 1 bermuda onion, juilienned
  • 1 pint cherry tomatoes
  • 1/2 cup carrot, juilienned
  • 8 ounces dry salami, juilienned
  • 1/2 tablespoon lemon pepper
  • 1/2 tablespoon garlic pepper seasoning
  • 1/4 cup fresh basil, chiffanade
  • 1 1/2 cups of your favorite italian dressing

Recipe

  • 1 put all ingredients in a large mixing bowl, and just toss with your favorite itaian dressing.
  • 2 let marrinate for a couple of hours.
  • 3 toss once while marrinating to redistribute dressing.

Bittersweet Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 cup mayonnaise (miracle whip would give it a sweeter taste)
  • 2 cups heavy whipping cream
  • 2 tablespoons vinegar (i use apple cider vinegar, but you could also use vinegar, vinegar gives it more of that)

Recipe

  • 1 put mayonnaise into medium sized mixing bowl.
  • 2 pour heavy whipping cream into bowl with mayonnaise; stir until well blended.
  • 3 stir in vinegar and season to taste.

Asparagus Shrimps Caesar Salad

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

  • Servings: 4
  • 1/2 lb medium tiger shrimp, shelled and clean
  • 1 tablespoon olive oil
  • 1/4 cup dry wine
  • 1 cup water
  • 1 garlic clove, mashed
  • 2 dried chili pods
  • 1 teaspoon salt
  • 1 lb fresh asparagus spear, parboil
  • 1/2 cup caesar salad dressing

Recipe

  • 1 in a saucepan add oil and heat until it starts to smoke add the shells of the prawns and sauté until deep pink. remove saucepan from heat add wine, water, garlic, chili and salt. return to the heat and simmer for 5 minutes. add the prawns and simmer for two minutes. place the cooked prawns into ice bath. discard the stock and shell. after the prawns been chill place into a bowl. add caesar dressing and marinate overnight.
  • 2 in a serving dish place the asparagus spear and top with the marinate prawns.

Bosnian Pita (phyllo Pie) With Spinach Filling

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

Ingredients

  • Servings: 8
  • 1 package thawed phyllo pastry sheet
  • 2 bags washed fresh spinach
  • 1 egg
  • 1/4 cup sour cream (can use low fat)
  • 1/2 lb feta cheese, crumbled
  • 1 cup shredded mild cheddar cheese
  • olive oil
  • 1 1/2 teaspoons salt
  • low-fat milk
  • low-fat plain yogurt (optional)

Recipe

  • 1 wash hands (this recipe requires you to work with the food directly with your hands).
  • 2 preheat oven to 350.
  • 3 wash and drain spinach.
  • 4 chop spinach and put in a big glass bowl.
  • 5 add salt and mix with hands.
  • 6 leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
  • 7 the water in spinach will make the filling bitter so do not skip this step.
  • 8 drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
  • 9 transfer drained spinach into a new bowl.
  • 10 add egg, and sour cream.
  • 11 fold in feta and cheddar cheese.
  • 12 put some olive oil in a small bowl.
  • 13 grease a 9"*13" glass or metal baking pan.
  • 14 take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
  • 15 tip: (while adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) place one sheet of dough into the pan and cut away excess.
  • 16 brush with oil, using either your hands or a pastry brush.
  • 17 repeat until dough is 6 or 7 layers.
  • 18 add a skim of filling with hands and spread evenly.
  • 19 repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
  • 20 just make sure you finish with the dough on top, sort of like lasagna.
  • 21 place pie in the oven, uncovered, about 45 minutes.
  • 22 the top becomes flaky.
  • 23 pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
  • 24 bake for 15 more minutes.
  • 25 this dish can be served warm or room temperature.
  • 26 it is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.

Boston Sub Sandwiches

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 12
  • 1/2 cup mayonnaise
  • 12 hoagie rolls, split
  • 1/2 cup italian dressing
  • 4 ounces ham, shaved
  • 4 ounces hard salami, sliced
  • 4 ounces pepperoni, sliced
  • 4 ounces bologna, sliced
  • 4 ounces olive loaf luncheon meat, sliced
  • 4 ounces provolone cheese, sliced
  • 1 onion, thinly sliced
  • 1 tomato, diced
  • 1/2 cup dill pickle, diced
  • 1 teaspoon dried oregano
  • 1 cup lettuce, shredded

Recipe

  • 1 spread mayonnaise on inside of buns, brush with salad dressing.
  • 2 layers all meats and cheese onto bottom halved of buns. top with onion, tomato, pickles, and lettuce. sprinkle with oregano; drizzle with remaining dressing.
  • 3 replace tops onto sandwiches and wrap each tightly in plastic wrap. chill, or serve.

A Very Easy Cucumber And Fresh Dill Salad

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

  • Servings: 4
  • 1/2 cup rice wine vinegar (regular or seasoned)
  • 1/2 cup superfine sugar
  • 1/2 cup fresh dill (not dried!)
  • 2 medium cucumbers, peeled and very thinly sliced (read *note)
  • salt
  • freshly crack black pepper

Recipe

  • 1 *note: if the cucumbers are organic, or at least not waxed, peeling them is optional.
  • 2 in a small saucepan on medium heat, warm the vinegar and sugar together until the sugar dissolves.
  • 3 set liquid aside to cool.
  • 4 chop the dill.
  • 5 slice the cucumber very thinly and arrange in layers on a shallow, non-reactive platter with sloped edges.
  • 6 sprinkle with salt and pepper and garnish with the fresh dill.
  • 7 pour the dressing over the cucumbers.
  • 8 let marinate at least 1 hour or overnight.
  • 9 yield is estimated.

Bean Sprout And Pepper Salad (moyashi Sujoyu-ae)

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

  • Servings: 4
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons toasted sesame oil
  • 8 ounces bean sprouts
  • 2 medium carrots, pared
  • 3 small green bell peppers
  • 3 cups water
  • 1/4 teaspoon salt

Recipe

  • 1 mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
  • 2 rinse bean sprouts in colander under cold running water; drain.
  • 3 julienne the carrots: cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
  • 4 julienne the peppers: cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
  • 5 heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. add green peppers; heat to boiling. add bean sprouts, stir, and remove from heat.
  • 6 drain vegetables; cool completely. squeeze slightly to remove excess water.
  • 7 place vegetables in a medium bowl. just before serving, add dressing and toss lightly until thoroughly mixed. divide into 4 small bowls.

Anna's Apple Cinnamon Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 4
  • 1 cup red grapes
  • 1 cup chopped gala apple
  • 1/4 cup cool whip
  • 1 -2 teaspoon cinnamon
  • 3 tablespoons chopped pecans

Recipe

  • 1 mix it all up! yum!

Asparagus Frittata With Rocket (21 Day Wonder Diet: Day 6)

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

Ingredients

  • Servings: 2
  • cooking spray
  • 1 small red onion, sliced thinly
  • 170 g asparagus, trimmed and cut into 2cm pieces
  • 2 eggs
  • 2 egg whites
  • 2 tablespoons low fat cottage cheese
  • 40 g baby rocket
  • 2 tablespoons lemon juice
  • 2 teaspoons baby capers, rinsed and drained

Recipe

  • 1 preheat grill.
  • 2 spray small frying pan with cooking oil; cook onion over heat, stirring, one minute. add asparagus; cook, stirring, 2 minutes.
  • 3 meanwhile, combine eggs, egg whites, and cheese in a medium jug. pour over asparagus mixture in pan. cook, uncovered, about 5 minutes or until frittata is browned underneath.
  • 4 place pan under grill for about 5 minutes or until frittata is set.
  • 5 combine remaining ingredients in a bowl, serve frittata with salad.

Boston Lettuce With Grapes And Walnuts

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

  • Servings: 4
  • 12 cups lettuce, washed & in bite-size pieces (boston or butter lettuce preferred)
  • 2/3 cup walnut pieces
  • 1/2 cup feta cheese, crumbled (4 oz.)
  • 1 cup grapes, sliced in half (red or )
  • 5 tablespoons walnut oil
  • 3 tablespoons vegetable oil
  • 2 tablespoons wine vinegar
  • salt & pepper

Recipe

  • 1 in a large salad bowl, toss together lettuce, walnuts, crumbled cheese and grapes.
  • 2 in a small screw top jar, combine oils, vinegar and freshly ground black pepper to taste. shake until dressing appears creamy. drizzle dressing over salad and toss just before serving.

Bottom-of-the-bowl Salad & Greek Dressing

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 1/2 cup black olives, pitted
  • 1/2 cup green olives, stuffed
  • 1/2 cup radish, coins
  • 1/2 cup carrot, coins
  • 1/2 cup cucumber, peeled, quartered, sliced
  • 1 -2 cup red cabbage, sliced
  • 1/3 cup oil (see note below)
  • 1 1/2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon paprika
  • 6 -8 cups lettuce (greens of your choice)

Recipe

  • 1 in a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
  • 2 pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. note: olive or canola oil works very well here.
  • 3 add the top layer of lettuce to the veggies in the bowl; drizzle dressing over this.
  • 4 put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
  • 5 this should marinate for at least one hour; if marinating longer than a couple hours, pour the dressing over the veggies before adding the lettuce layer.
  • 6 at serving time: toss the salad to mix the veggies and lettuce.
  • 7 variations: other veggies can be used or replaced. try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
  • 8 make it main dish: add pepperoni slices (bite size pieces) or ham or bacon crumbles.

Beanie Beanie Salad

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

Ingredients

  • 1 cup kidney bean
  • 1 cup black-eyed peas
  • 1 cup lima beans
  • 1 cup chickpeas
  • 1 cup cannellini beans
  • 1 cup edamame
  • 1 jalapeno pepper, diced
  • 1/2 medium onion, sliced
  • 2 tablespoons cilantro
  • 1 garlic clove
  • 1/2 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 small lime, juice of
  • salt
  • pepper

Recipe

  • 1 add all beans, pepper, onion, cilantro and crushed garlic into a large bowl.
  • 2 pour vinegar and lime juice in a separate bowl.
  • 3 whisk in the olive oil.
  • 4 add salt and pepper to taste.
  • 5 toss with bean salad, allow to marinate for at least two hours before serving.

Baked Brown Sugar Chicken

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

Ingredients

  • Servings: 4
  • 3 -4 lbs boneless skinless chicken
  • 1 2/3 ounces italian salad dressing mix
  • 1/2 cup brown sugar, packed

Recipe

  • 1 preheat oven to 350. rinse the chicken and lay on paper towels to drain the water off. combine the packet of italian seasoning mix with the brown sugar, mixing well. grease a 9x13 baking dish.
  • 2 dip the chicken parts into the mixture, rolling around well to coat the entire piece well.
  • 3 then place the chicken pieces into your prepared baking pan, with the top side of the chickenpart facing upwards.
  • 4 if you have any extra coating remaining, you can sprinkle it over the chicken pieces in the pan if you desire.
  • 5 bake time is 50 to 60 minutes, or until the chicken is done.
  • 6 while the chicken is baking, turn it every 15 minutes and spoon the drippings over the chicken each time, with the final turning leaving the chicken with the top side of the pieces facing up for the last few minutes of baking time.

Bittman Cabbage Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 2 tablespoons dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1/3 cup oil
  • 6 cups cabbage, shredded
  • 2 red bell peppers, sliced
  • 1 scallion, thinly sliced
  • 1/4 cup parsley, minced
  • salt and pepper

Recipe

  • 1 in a small bowl, combine mustard, vinegar, sugar, & oil.
  • 2 in a large bowl, combine cabbage, peppers, scallions & parsley.
  • 3 add dressing to veggies & toss well to combine. season with salt & pepper to taste.

Asparagus Pasta Salad -- Vegetarian

Total Time: 22 mins Preparation Time: 5 mins Cook Time: 17 mins

Ingredients

  • Servings: 8
  • 1 lb fresh asparagus, cut into 2-inch pieces, tops separated from stems
  • 1 (16 ounce) package tri-colored pasta, cooked & drained
  • 1 medium sweet potato, peeled, cooked, diced
  • 2 medium tomatoes, seeded & diced
  • 1/2 cup ripe olives, sliced
  • 1 1/2 cups kraft light zesty italian dressing
  • 1 1/2 teaspoons dill weed

Recipe

  • 1 put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces, then steam another 5 to 7 minutes or until all is crisp-tender. drain & cool.
  • 2 in a large bowl, combine asparagus & the remaining ingredients, tossing to coat.
  • 3 cover & refrigerate 3 to 4 hours or overnight.

Asparagus Maltaise

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

Ingredients

  • Servings: 6
  • 2 cups blood orange juice
  • 120 g unsalted butter
  • 1 teaspoon lemon juice
  • 3 egg yolks
  • 30 thin asparagus spears, trimmed
  • 2 eggs, hardboiled, peeled, chopped

Recipe

  • 1 place the orange juice in a saucepan over high heat and boil for about 15 minutes or until juice is reduced to 2 tablespoons. set aside to cool slightly.
  • 2 heat the butter and lemon juice in a small saucepan over low heat until heated through. place the egg yolks in a blender, blend for a few seconds, then slowly add the butter mixture through the feed tube, a few drops at a time, until the mixture thickens.
  • 3 add the reserved orange juice, blend to combine, then season with salt and pepper.
  • 4 cook the asparagus in a pan of boiling salted water for 2-3 minutes, then drain.
  • 5 to serve, divide the asparagus between 6 plates, drizzle over some sauce and garnish with chopped egg.

Bizarre Nutritious Gulmarg Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 2
  • 2 medium apples
  • 3/4 cup bean sprouts
  • 2 tablespoons lemon juice
  • 1 orange
  • 2 medium tomatoes
  • 1 medium carrot
  • 8 -10 fresh button mushrooms
  • 1/4 cup mint leaf
  • 1/4 cup coriander leaves
  • 2 medium spring onions
  • 1 tablespoon salad oil
  • 8 lettuce leaves
  • salt
  • 2 whole red chilies

Recipe

  • 1 core and cut apples into quarters with the skin.
  • 2 thinly slice and sprinkle a little lemon juice.
  • 3 mix lightly.
  • 4 wash tomatoes, cut into quarters and slice.
  • 5 wash, peel and cut carrots lengthwise and slice them thin.
  • 6 peel the orange and discard the seeds and pith.
  • 7 cut the segments into two.
  • 8 clean, wash and chop corriander and mint leaves.
  • 9 wash, trim and slice the sping onions with the greens.
  • 10 wash mushrooms well, drain and slice them.
  • 11 mix with some lemon juice to prevent discolouring.
  • 12 trim lettuce leaves, wash in flowing water.
  • 13 soak in chilled water, to keep them fresh and crisp.
  • 14 trim, de-seed and shred the dried red chillies into flakes.
  • 15 mix the rest of the lemon juice, salad oil, red chilli flakes, chopped corriander and mint leaves.
  • 16 add salt to taste.
  • 17 whisk well.
  • 18 drain the lettuce leaves, tear them apart into bite sized pieces.
  • 19 make a bed of these leaves on the serving dish.
  • 20 lace with one fourth part of the dressing.
  • 21 combine sliced apples, bean sprouts, orange segments, sliced carrots, sliced mushrooms, sliced tomatoes and sliced spring onion.
  • 22 toss them in the remaining dressing.
  • 23 place it on the lettuce bed.
  • 24 serve immediately.

Black And Bleu Salad

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

Ingredients

  • Servings: 2
  • 1 porterhouse steak, cut off the bone and into thick slices (or anything else)
  • 1 shiitaki mushroom, sliced 1/4 inch think
  • 1 (10 ounce) bag european mixed greens
  • 1/2 small red onion, sliced into rings and then into 1/4 s
  • 1 (11 ounce) can mandarin orange sections, drained
  • blue cheese, to top (i like gorgonzola)
  • salt and pepper
  • 3 tablespoons raspberry balsamic vinegar
  • 1 tablespoon minced onion
  • 1/2 tablespoon minced garlic
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup light olive oil

Recipe

  • 1 in a small bowl, whisk together all the dressing ingredients, except the oil.
  • 2 slowly whisk in the oil to incorporate, pour about 2 large tablespoons of the vinaigrette over the steak and mix; refrigerate the rest until needed.
  • 3 heat a medium sauté pan over high/medium-high heat with a little oil in it.
  • 4 add the mushroom slices, season with salt and pepper, and brown on both sides.
  • 5 add the steak and sauté until browned.
  • 6 place the european mixed greens on a large plate or bowl, sprinkle the onions over the top, pour the steak and mushrooms in the center, places the mandarin orange sections around the steak and mushrooms, sprinkle with blue cheese and salt and pepper, pour on dressing.
  • 7 enjoy!

Monday, March 30, 2015

Asparagus Pasta Salad With Parmesan Dressing

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

  • Servings: 6
  • 2 cups small shell pasta (uncooked)
  • 1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends
  • 1 red bell pepper, chopped
  • 1 cup fresh mushrooms, sliced
  • 3 tablespoons parsley, chopped
  • 1/4 cup slivered almonds
  • 2 fresh garlic cloves, minced
  • 2 -3 anchovy fillets, rinsed with cold water
  • 2 tablespoons dijon mustard
  • salt and pepper
  • 1/2-1 teaspoon worcestershire sauce
  • 1 egg yolk (uncooked)
  • 2 tablespoons lemon juice
  • 1 tablespoon wine vinegar
  • 1/2 cup olive oil
  • 1/3 cup grated parmesan cheese (freshly grated if possible)

Recipe

  • 1 boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
  • 2 steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
  • 3 place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
  • 4 place the veggies and the cooked pasta shells in a large bowl; toss to combine.
  • 5 pour the dressing over; toss well to coat.
  • 6 add in slivered almonds and mix.
  • 7 chill in the fridge for a minimum of 2 hours before serving.

Beanie Burger Buns

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

Ingredients

  • 1 lb ground beef, lean
  • 2 tablespoons onions, finely diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (16 ounce) can lamb & beans
  • 1/2 cup ketchup
  • 1 tablespoon brown mustard
  • 1/4 cup brown sugar
  • 1 dash worcestershire sauce
  • 4 hamburger buns, split
  • 2 cups cheddar cheese, shredded

Recipe

  • 1 preheat broiler.
  • 2 in a medium skillet, brown the ground beef, seasoned with the salt and pepper, along with the onion over medium heat, till beef is no longer pink. drain away fat.
  • 3 add the beans, ketchup, mustard, brown sugar and worcestershire sauce to the beef in the skillet. stir gently to combine well.
  • 4 reduce heat to low and simmer 5 to 8 minutes, till slightly thickened and bubbly. remove from heat and cool slightly, 5 minutes.
  • 5 meanwhile, place bun halves on a baking sheet and sprinkle each with cheese, using about 1 cup.
  • 6 divide the beef mixture between the buns and sprinkle with the remaining cheese.
  • 7 place pan under broiler, till cheese is melted and just starting to brown - 5 minutes -- but watch closely,.
  • 8 serve hot or at room temperature, with corn chips and a fruit or green salad.

Black & Bean & Corn Salad

Total Time: 6 hrs 7 mins Preparation Time: 7 mins Cook Time: 6 hrs

Ingredients

  • Servings: 8
  • 1 (15 ounce) can great northern beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 large tomatoes, diced
  • 1 large onions or 6 -8 green onions, diced
  • 2 stalks celery, chopped fine
  • fresh parsley, chopped (approx. 1/4 cup)
  • red & yellow pepper, diced (optional)
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sugar (or more, to taste)
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon onion powder

Recipe

  • 1 in large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. toss lightly to mix.
  • 2 in separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. mix well for 1 minute. whisk in vinager.
  • 3 pour over bean and corn mixture. mix well.
  • 4 place in covered storage vessel and chill 4-6 hours or overnight.
  • 5 stir and garnish with optional red & yellow peppers.

Bean Curd And Mango Wrap

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 2
  • 2 dried bean curd skin
  • 2 mangoes
  • 6 spring onions
  • 1 bunch fresh coriander
  • 2/3-1 cup bean sprouts
  • 2/3-1 cup snow pea sprouts
  • 1 orange
  • 1 teaspoon soy sauce or 1 teaspoon fish sauce
  • 1 dash tabasco sauce

Recipe

  • 1 keep your bean curd skins covered with a damp towel to stop them splitting.
  • 2 cut the flesh from the mango seeds then remove the skin. use a large spoon to scoop out the flesh from the large cheeks of mango. it is easier to remove the skin from the smaller pieces of mango with a knife. discard the seeds and the skin. cut the mango flesh into 5-8mm slices and put into the bowl with any juice.
  • 3 cut the spring onion into 2-3cm lengths at 45 degrees across the stalk. add to the mango.
  • 4 remove the roots from the coriander. wash and dry it. a salad spinner is useful for this.
  • 5 add the juice of the orange, tabasco to taste, and the fish sauce to the salad.
  • 6 lay the bean curd skin out flat.
  • 7 along one end, spread out a handful of snow pea shoots, a handful of bean sprouts, a handful of the mango mix, and half a dozen or so stalks of coriander. gently but firmly roll up the bean curd skin and all its contents into a cylindrical roll.
  • 8 repeat the process for the second roll.
  • 9 the wraps can be eaten immediately or wrapped in plastic film and eaten a day or two later. if you cut them, it is best to use a serrated edged knife to prevent tearing.

Ann's Potato Soup

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

Ingredients

  • 3 tablespoons butter or 3 tablespoons margarine
  • 2 celery ribs, sliced
  • 2 medium carrots, peeled and sliced
  • 1 large onion, diced
  • 2 tablespoons fresh garlic
  • 2 (14 1/2 ounce) cans chicken broth
  • 7 medium potatoes, sliced or cube
  • 12 ounces evaporated milk
  • 1/2 cup cheez whiz

Recipe

  • 1 in skillet melt butter, saute celery, carrots, and onion. season with pepper if desired.
  • 2 add to a big stock pot add broth,fresh garlic and potatoes cook till almost tender. turn down stove.
  • 3 add can of evaporated milk and cheez wiz till smooth and creamy (warm but not boiling). simmer.
  • 4 i will guess serves 6-8 we usually eat with french bread or salad and the leftovers are gone in a couple days.

Bean Curd Szechuan-style (ma Po Dofu)

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

  • Servings: 2
  • 1/2-3/4 lb bean curd
  • 1/4 lb boneless lean lamb (finely chopped or ground)
  • 1 teaspoon soy sauce
  • 1 teaspoon dry sherry
  • 1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce
  • 3 tablespoons vegetable oil or 3 tablespoons salad oil
  • 1 teaspoon gingerroot, minced
  • 2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
  • 2 teaspoons garlic, minced (about 2-3 cloves)
  • 3/4 cup water
  • 2 tablespoons soy sauce
  • 2 green onions, whole, thinly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

Recipe

  • 1 cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
  • 2 meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add lamb and stir to coat.
  • 3 stir in 1 tsp of the oil and marinate for 15 minutes.
  • 4 heat a wok or wide frying pan over high heat.
  • 5 when pan is hot, add remaining veg oil.
  • 6 when oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
  • 7 stir once, then add lamb and stir-fry until meat isn't pink any more, about 2 minutes.
  • 8 stir in hot bean sauce (lajiaojiang or tobanjan).
  • 9 add drained beancurd, the water and the 2 tbsp soy sauce.
  • 10 simmer for 3 minutes, then add green onion.
  • 11 re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
  • 12 sprinkle with crushed szechuan peppercorns just before serving.
  • 13 serve over large mounds of hot rice.
  • 14 i have served this along with some stir-fried chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
  • 15 for a vegetarian version, this recipe also works if you omit the meat.
  • 16 you could also try using some kind of veggie sausage, like morningstar crumbles, in place of the lamb.

Bean-shrimp Ranch Wrap

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 2 ounces shrimp, cooked, chopped
  • 1/4 cup kidney bean (canned)
  • 1/2 cup celery, chopped
  • 1 1/2 tablespoons onions, chopped
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon tabasco sauce
  • 1/2 tablespoon light ranch salad dressing
  • 1/2 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 1 whole wheat tortilla

Recipe

  • 1 heat tortilla in a microwave for approximately 30 seconds (depending upon power of microwave.
  • 2 combine all ingredients in a small bowl.
  • 3 place ingredients on warmed tortilla and fold over as a wrap.

Boston Lettuce Salad With Creamy Orange Shallot Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon dijon mustard
  • 1/4 cup orange juice
  • 2 teaspoons finely chopped shallots
  • fresh ground pepper
  • 1 large head boston lettuce, torn into bite-size pieces (5 cups)
  • 1 cup grated carrot (1 carrot)
  • 1 cup grape tomatoes, rinsed and cut in half
  • 2 tablespoons snipped fresh tarragon (optional) or 2 tablespoons chives (optional)

Recipe

  • 1 to prepare dressing: whisk mayonnaise and mustard in a small bowl. slowly whisk in orange juice until smooth. stir in shallot. season with pepper.
  • 2 to prepare salad: divide lettuce among 4 plates and scatter carrot and tomatoes on top. drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. serve immediately.

Annabel's Cheese Fondue

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

  • Servings: 2
  • 1 french baguette
  • 1 garlic clove
  • 8 ounces cheese
  • 2 teaspoons cornflour
  • 1 cup wine
  • 1 teaspoon lemon juice
  • 1 teaspoon mustard
  • pepper

Recipe

  • 1 cut the bread into large bite-sized chunks and put in a serving dish. peel the garlic, cut it in half and crush or rub it well around the base and sides of the fondue pot, to leave a good garlicky flavour. discard the garlic pieces.
  • 2 grate the cheeses. put the cornflour or flour into a cup and mix to a smooth paste with 2-3 tbsp of the chosen wine, cider or apple juice. put the remaining liquid into the fondue pot, add the lemon juice and heat gently over a low heat, gradually stirring in the grated cheese and mustard with a wooden spoon, stirring until all the cheese has melted. remove from the heat, stir the cornflour mixture again, then mix it into the fondue. return the pot to the heat and cook the fondue, stirring all the time until it is thick, smooth and just bubbling - the heat must remain turned down low all the time.
  • 3 season well with black pepper and carefully carry the fondue pot to the serving table and place over a burner if you have one, or on a hotplate or thick table mat. always use the correct fuel recommended for your burner (generally methylated spirit) and put the burner in place before lighting. never carry a lighted burner from kitchen to table.
  • 4 eat the fondue at once, spearing the bread cubes and dipping them into the hot cheese - it's a more filling meal than you might expect. my family like fondue served with a few crudites (sticks of cucumber, carrot, celery, pepper strips, cauliflower florets, radishes, sliced mushrooms, etc.) or a crunchy salad, to offset the richness of the cheese. a bottle of dry wine makes a good accompaniment too!

Bean Sprout, Celery And Apple Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 500 ml bean sprouts
  • 250 ml celery, chopped
  • 1 red apple, chopped, unpeeled
  • 2 green onions, sliced
  • 125 ml salad dressing

Recipe

  • 1 combine all ingredients and toss lightly.

A Sweet Bowl Of Honey Chicken Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 1
  • 1/2 cup honey
  • 2 teaspoons balsamic vinegar
  • 1/2 cup ground chicken, boiled
  • 1/4 cup boiled pasta
  • 2 tablespoons chopped zucchini
  • 3 tablespoons cherries, sliced into 2 halves each
  • 4 tablespoons chopped pineapple
  • 3 tablespoons chopped green bell peppers
  • 2 iceberg lettuce
  • 2 tablespoons washed peeled and chopped tomatoes
  • 2 teaspoons pepper
  • 1/2 teaspoon mustard powder
  • 1 pinch salt

Recipe

  • 1 place the lettuce leaves at the base of the bowl.
  • 2 mix all the ingredients, except for the honey and cherries, in a separate bowl.
  • 3 add these to the bowl containing the lettuce leaves.
  • 4 drizzle with honey, arrange the cherries around the bowl and serve.

Asparagus Mimosa

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 6
  • 3 1/2 lbs fresh asparagus
  • 3 tablespoons fresh chives, chopped
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried basil
  • 1 shallot, minced
  • 1/4 cup vinegar
  • 4 teaspoons dijon mustard
  • 3/4 cup extra virgin olive oil
  • salt and pepper
  • 3 tablespoons fresh parsley, chopped
  • 3 hard-boiled eggs, chopped

Recipe

  • 1 trim asparagus ends. steam asparagus for 5 minutes. drain and plunge in iced water to stop cooking and keep green color. drain on paper towels.
  • 2 whisk together chives, tarragon, basil, shallots, salt, pepper and vinegar. while whisking pour olive oil in slowly. mix until smooth. chill for at least an hour for flavors to blend.
  • 3 lay cooled asparagus on a round serving platter in a spiral fashion. drizzle vinaigrette evenly over asparagus.
  • 4 mix parsley and eggs, sprinkle over the center of asparagus spears. chill before serving.

Bean Sprout Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 2 cups red peppers, julienned
  • 2 cups carrots, julienned
  • 3/4 cup green onion, sliced diagonally
  • 1 1/4 cups celery, sliced diagonally
  • 1 cup mushroom, sliced
  • 1 1/2 cups bean sprouts, rinsed
  • 1/4 cup olive oil
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic, minced
  • 1 teaspoon gingerroot, minced
  • salt and pepper
  • 2 tablespoons toasted sesame seeds

Recipe

  • 1 in a bowl, combine all the vegetables.
  • 2 in another bowl, whisk together the olive oil, sesame oil, soy sauce, lemon juice and ginger.
  • 3 pour dressing over vegetables and toss lightly. season with salt and pepper to taste and sprinkle with toasted sesame seeds.

A Summer Event Radish Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 8
  • 1 1/2 cups thin sliced radishes
  • 1/2 teaspoon salt
  • 1 cup sliced onion (thin, you can use red ones)
  • 1 cup sliced cucumber (thin)
  • 2 roma tomatoes, quardered
  • 1/2 cup olive oil
  • 1 tablespoon vinegar
  • 1 garlic clove, minced
  • 1 teaspoon chopped dill (optional)

Recipe

  • 1 toss sliced radishes with salt; let stand a few minutes. drain liquid.
  • 2 transfer radishes to a large bowl adding onions, tomatoes and cucumber slices.
  • 3 blend together oil, vinegar, garlic and pour over vegetables. ( you can use italian dressing instead).
  • 4 toss to cover . cover, and place in refrigerator for about 1 hour before serving.
  • 5 place on lettuce bed for an attractive salad. this salad is a great picnic item and goes well with most picnic menu.
  • 6 you can garnish with dill. i like to shave carrots to place on top.

Beans & Barley Confetti Bean Salad

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

  • Servings: 20
  • 1/2 cup dried black beans
  • 1/2 cup dried garbanzo beans
  • 1/2 cup dried navy beans
  • 1 pot of boiling salt water, to cook each kind of bean. to each pot also add a little cider vinegar or 1 balsamic vinegar, 1/2 teaspoon cumin seeds and worcestershire sauce
  • 1/2 cup diced carrot (1/2 - 1/4 inch dice, blanched if desired)
  • 1/2 cup diced celery (1/2 - 1/4 inch dice)
  • 1/2 cup peeled diced cucumber (1/2 - 1/4 inch dice)
  • 1/2 cup diced red bell pepper (1/2 - 1/4 inch dice)
  • 1/2 cup chopped green onion
  • 1/4 cup chopped parsley
  • 1/3 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 teaspoons dried basil
  • 1 tablespoon minced fresh garlic (or substitute 1/2 tsp garlic powder)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Recipe

  • 1 cook each type of bean in separate pan with the seasoned water according to package directions until beans are tender but not mushy.
  • 2 drain and cool beans by spreading them on a cookie sheet.
  • 3 while beans cool, blanch carrots if desired. combine cooked beans with remaining vegetables and chopped parsley.
  • 4 to make dresing, whisk vinegar into oil, then add remaining ingredients. add dressing to vegetables and mix well.

Asparagus Pasta Salad

Total Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 5
  • 1 1/4 lbs fresh asparagus
  • 1 cup small shell pasta
  • 1/2 cup sliced carrot
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon celery seed
  • 1/2 cup reduced-calorie italian dressing

Recipe

  • 1 trim, wash and cut fresh asparagus into 1 inch pieces.
  • 2 steam about 5 minutes or until just crisp tender.
  • 3 quickly cool in ice water and drain.
  • 4 cook pasta according to package directions, rinse with cold water, drain and cool.
  • 5 combine all ingredients, place in an air tight container.
  • 6 chill thoroughly or overnight before serving.

Baked Brie

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • 8 ounces brie cheese, wedge (depends on how many people, can use whole round)
  • 6 ounces apricot jam
  • 6 ounces honey-roasted almonds, presliced (in salad aisle, guessed on size, just buy bag and use half of it)
  • pepper, freshly cracked (garnish)

Recipe

  • 1 preheat oven to 375.
  • 2 place brie in center of small baking dish and bake for 15 minutes. if using a bigger size, baking times will be longer. you want the brie to be soft to the touch and still maintain its shape, no oozed cheese.
  • 3 remove cheese and place desired amount of jam over wedge. (i used half a jar and it was perfect for the wedge size).
  • 4 place back in oven and bake an additional 5-10 minutes or until you notice the jam is soft and glaze-like.
  • 5 remove and using a spoon, make sure to spread jam over cheese until it is all covered.
  • 6 top with slivered honey roasted almonds and a couple turns of fresh cracked pepper and serve immediately with an assortment of crackers, toated sliced baguette, and sliced crisp apples or pears. serve also with a wine (i.e. pinot grigio to complement the flavors).

Asparagus Phyllo Wraps

Total Time: 8 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 4 sheets phyllo pastry, thawed if frozen
  • 1/4 cup butter or 1/4 cup vegan margarine
  • 16 young asparagus spears, trimmed
  • salad leaves (to garnish)
  • 2 shallots, finely chopped
  • 1 bay leaf
  • 2/3 cup dry wine
  • 3/4 cup butter or 3/4 cup vegan margarine, softened
  • 1 tablespoon chopped fresh herb
  • salt
  • fresh ground pepper
  • fresh chives, chopped, garnish

Recipe

  • 1 preheat oven to 400°f.
  • 2 keep the phyllo you are not working with covered with a damp towel.
  • 3 brush each sheet with the melted butter and fold one corner down to create a wedge shape.
  • 4 lay 4 spears on top of the longest edge and roll toward the shortest edge. make 3 more rolls with the remaining phyllo.
  • 5 lay the rolls on a greased baking sheet. brush with remaining butter. bake for 8 minutes or until the roll is golden.
  • 6 sauce:.
  • 7 mix shallots, bay leaf and wine in pan and reduce over high heat until wine is about 3 to 4 tablespoons.
  • 8 strain wine mix into bowl and whisk in the butter a little at a time until smooth and glossy.
  • 9 stir in herbs. add salt and pepper to taste.
  • 10 you may serve the sauce separately garnished with chives.
  • 11 note for the phyllo step a butter flavored oil spray works well also.

Anne's Best Caesar Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons mayonnaise
  • 1/2 lemon, juice of
  • 1 teaspoon anchovy paste
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1 head romaine lettuce, washed, dried, and torn into bite-size pieces
  • 1/2 cup grated parmesan cheese
  • 1 (10 ounce) package thick croutons

Recipe

  • 1 combine olive oil, mayo, lemon juice, anchovy paste, worcestershire sauce, mustard and pepper.
  • 2 stir with a fork until well blended.
  • 3 add lettuce and toss well to coat evenly with dressing.
  • 4 add cheese and croutons and toss again.

Black And Bean Salad (dip)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 1 (14 1/2 ounce) can black beans
  • 1 (14 1/2 ounce) can great northern beans
  • 1/2 cup corn
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1/2 cup red onion, chopped
  • 1/4 cup sugar
  • 1/4 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt

Recipe

  • 1 mix all ingredients, and store in refrigerator until chilled.

Beans And Bitter Greens

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

Ingredients

  • Servings: 2
  • 2 tablespoons extra virgin olive oil, divided
  • 10 -12 ounces dandelion greens, stemmed and cut into 1/2-inch ribbons (this is the equivalent of 1 bunch, can also use mustard or turnip greens)
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons mirin (sweet sake) or 2 tablespoons dry sherry
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon dijon mustard
  • 1/2 cup garbanzo beans, cooked, drained and rinsed
  • 1/4 cup red bell peppers, finely slivered or 1/4 cup fresh tomato, diced
  • salt, to taste
  • freshly ground pepper, to taste

Recipe

  • 1 add 1 tablespoon of the oil to a large skillet or sauté pan and place over medium-high heat.
  • 2 add the greens and garlic and sauté for 1 minute.
  • 3 lower heat, add mirin or dry sherry, cover, and simmer for 10 minutes. remove from heat and set aside.
  • 4 whisk together the lemon juice, mustard, and remaining 1 tablespoon oil in small bowl.
  • 5 toss the sauce, greens, and remaining ingredients together thoroughly.

Bean Sprouts And Fruit Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 3
  • 1 cup bean sprouts
  • 8 baby tomatoes
  • 2 oranges
  • 2 slices pineapple
  • 1 mango, ripe
  • 6 apricots
  • 1 peach
  • 1 apple
  • 6 lettuce leaves, shredded
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt
  • 1/2 teaspoon peppercorn, freshly ground
  • 2 tablespoons fresh orange juice

Recipe

  • 1 cut the baby tomatoes into two.
  • 2 peel the oranges, separate the segments, remove the pips and slice them.
  • 3 cube the pineapple slices.
  • 4 peel mango, cut into cubes.
  • 5 soak apricots in warm water for few hours, if dry, or else, wash and use as such.
  • 6 cut apple and peaches into cubes.
  • 7 put all the above in a salad bowl.
  • 8 add lettuce leaves, baby tomatoes and bean sprouts.
  • 9 prepare the dressing by mixing together olive oil, vinegar, salt, peppercorns and fresh orange juice.
  • 10 just before serving, add the dressing to the bean sprouts and fruit mixture.
  • 11 serve.

A Tomato Well Stuffed

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

Ingredients

  • Servings: 8
  • 2 cups canned artichoke hearts, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green onion, chopped, with tops
  • 1 cup mayonnaise, hellman's
  • 8 tomatoes
  • 1 1/2 cups cooked shrimp, shelled, deveined
  • 12 slices bacon, cooked

Recipe

  • 1 combine artichoke hearts with celery, green onions, and mayonnaise.
  • 2 just before serving, add shrimp to stuffing.
  • 3 peel and scoop out 8 tomatoes; stuff with mixture. place on lettuce. sprinkle with crumbled bacon on top.

Boston Fruit Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 4
  • 1 large boston lettuce, washed and dried
  • 2 cups strawberries, washed, hulled and halved
  • 1 cup mandarin segment
  • 1 pear, peeled and sliced
  • 4 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1/4 cup grated coconut
  • 3 drops lemon juice
  • fresh ground pepper

Recipe

  • 1 tear lettuce leaves into smaller pieces and place in a bowl.
  • 2 add strawberries, mandarin segments, pear slices, mayonnaise and sour cream, mix well.
  • 3 add lemon juice and season with pepper, mix again.
  • 4 sprinkle with grated coconut.
  • 5 serve.

Bean, Cheese, And Corn Enchiladas

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

Ingredients

  • Servings: 6
  • 3 soft taco-size flour tortillas
  • 1 (10 ounce) can la victoria enchilada sauce
  • 1 (16 ounce) can old el paso refried beans, jalapeno or regular
  • 1 cup corn
  • 2 cups shredded monterey jack cheese or 2 cups cheddar cheese
  • 1/4 cup diced green chilis (optional)

Recipe

  • 1 preheat oven to 350°f coat the bottom of a 9 x 9 inches baking pan with enchilada sauce.
  • 2 for each enchilada, brush both sides of the tortilla with enchilada sauce. place in prepared pan.
  • 3 spoon two large spoonfuls of beans into tortilla. spoon three spoonfuls of corn on top of beans. spread 1/2 cup of cheese over corn. sprinkle 2 tsp of chilies on top, if using. roll up enchilada.
  • 4 repeat for the other two enchiladas.
  • 5 pour the remaining enchilada sauce on the enchiladas. sprinkle the remaining cheese and chilies on top.
  • 6 bake 20 minutes.
  • 7 cut enchiladas in half and serve with spanish rice and/or my cucumber salad recipe.
  • 8 serving size is 1/2 of 1 enchilada.

A Taste Of Summer Citrus Salad

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

Ingredients

  • Servings: 6
  • 4 large navel oranges
  • 1 lb red grapefruits or 1 lb pink grapefruit
  • 1 fresh pineapple
  • 1 cup seedless grapes
  • 8 ounces canned unsweetened orange juice
  • 1 cup sugar
  • fresh spearmint (optional)

Recipe

  • 1 clean, peel and cut all the fruit into bite-size pieces and place in a mixing bowl. add 3/4 cup of the sugar to the fruit, mix gently and refrigerate.
  • 2 meanwhile, make orange syrup. place the orange juice in a saucepan over medium heat. bring to a boil and add remaining 3/4 cup sugar. mix well and simmer for about 20 minutes to reduce to half. mix often and watch closely as it may scorch. when it has reduced to half, remove from heat and cool to the touch before pouring over chilled fruit. mix well and refrigerate for atleast 2-3 hours before serving.
  • 3 although it does not state in the recipe, a couple of tablespoonfuls of finely-minced fresh spearmint would be brilliant in this!

Bean Sprouts And Tomato Salad Topped With Pesto

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 1 1/2 cups fresh basil leaves
  • 3/4 cup olive oil
  • 3 tablespoons vinegar
  • 2 cloves garlic, minced
  • 3/4 cup parmesan cheese, grated
  • 3/4 teaspoon salt
  • 4 cups bean sprouts
  • 2 large tomatoes, peeled and sliced round
  • 4 -5 lettuce leaves, washed

Recipe

  • 1 to prepare the pesto, blend basil, oil, vinegar, garlic, salt and cheese in a blender or food processor until smooth.
  • 2 keep aside.
  • 3 line a salad plate with lettuce leaves.
  • 4 spread the bean sprouts over it.
  • 5 place the sliced tomatoes over the bean sprouts.
  • 6 spoon the pesto over the salad.
  • 7 serve at once.