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Friday, June 12, 2015

Applebee's Oriental Chicken Salad

Baked Rigatoni & Sausage, Tuscan Style

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

Ingredients

  • Servings: 6
  • 1 lb ground sausage (i use sage flavor)
  • 1 (28 ounce) can italian-style tomato sauce
  • 1 (14 1/2 ounce) can cannellini beans, drained and rinsed
  • 1 (16 ounce) box rigatoni pasta
  • 1/2 teaspoon minced garlic
  • 1 teaspoon italian seasoning
  • 3 cups shredded mozzarella cheese
  • 1/4 cup romano cheese, grated
  • chopped parsley, to garnish

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 in dutch oven over medium-high heat, cook sausage with the minced garlic until sausage is not longer pink and crumbled. drain.
  • 3 stir in tomato sauce, beans and italian seasoning. reduce heat and simmer until heated through, about 5 minutes.
  • 4 meanwhile, cook rigatoni according to package directions, just until al dente. drain and lightly butter.
  • 5 add cooked pasta to the meat sauce and toss until well coated.
  • 6 spray a 13x9x2-inch baking dish with pam.
  • 7 pour half of the pasta mixture in pan; sprinkle half of the mozzarella cheese evenly on top; repeat.
  • 8 sprinkle grated romano cheese on the top. cover with foil and bake for 20 5- 25 minutes or until cheese is melted.
  • 9 garnish with chopped parsley and serve with crusty garlic bread and a salad.

Avocado, Black Bean And Pineapple Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 2
  • 1/2 cup black beans, cooked
  • 1 avocado, diced
  • 1/4 cup pineapple, diced
  • 1/4 cup red onion, cured (see below)
  • 1 tablespoon cilantro puree (see below)
  • 1 tablespoon pepper sauce (chipotle)
  • 9 1/2 tablespoons lime juice
  • salt (coarse best)
  • pepper
  • 2 red onions, thinly sliced
  • 2 cups lime juice
  • 1 habanero pepper, minced
  • 1 cup cilantro
  • 1/2 cup lime juice
  • 1 cup oil (veggie, canola or corn)
  • 2 garlic cloves, roasted
  • 1/4 cup onion, roasted

Recipe

  • 1 roast onion and garlic at 450 for 25 minutes.
  • 2 cured red onions- place the two thinly sliced onions in a small container and pour 2 cups of fresh squeezed lime juice on top of onions. add the habanero chile. then add in salt and pepper to taste; mix. cover tight and let sit in the refrigerator for three days, if you are that patient. otherwise, just set it to cure first.
  • 3 cilantro puree- in a blender puree everything but the oil (includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste). while the blades are moving, add the oil slow stream. pour into a squirt bottle if you want to do so. you will, most likely, have some left over and that is a good thing.
  • 4 salad - in a stainless steel bowl combine all the black beans, hass avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 tbsp fresh squeezed lime juice.
  • 5 serving suggestions- presentation with a squirt bottle, drizzle a line or two of the chipotle pepper sauce and the cilantro puree on to a plate (be creative. write your name or the guest of honor's, etc). place two tablespoons of the salad in the center of the plate. top the salad with one tortilla chip. fill the tortilla chip with one large teaspoon of salad and serve. for a delicious and nutritious alternative, use the avocado, black bean and pineapple salad as a topping on chicken or fish.
  • 6 the sauce is just amazing and could be used with other things.
  • 7 go ahead and roast more onion than you need. it is always handy to have in the fridge.
  • 8 serves 2 as a meal or 4 as an appetizer, accompaniment or salad.

Thursday, June 11, 2015

Avocado, Tomato & Corn Salad/salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 6
  • 2 garlic cloves, minced
  • 1 jalapeno, minced or
  • 1 chipotle chile in adobo (optional)
  • 1 lime, juice and zest of
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1 avocado, diced
  • 1 small red onion, thinly sliced
  • 1 1/2 cups frozen corn, rinsed
  • 1 1/2 cups diced tomatoes (grape tomatoes cut in half)
  • salt and pepper

Recipe

  • 1 mix the first 5 ingredients together.
  • 2 add avocado, onions, corn and tomatoes. toss into dressing.
  • 3 season with salt and pepper.
  • 4 let sit for 30 minutes, toss and enjoy!

Applebee's Oriental Chicken Salad

Baked Ricotta With Italian Parsley Salad

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

  • Servings: 8
  • 2 (15 ounce) containers whole milk ricotta cheese
  • 1/3 cup freshly grated parmigiano-reggiano cheese
  • salt & freshly ground black pepper
  • 2 eggs
  • 6 cups loosely packed italian parsley, stem removed
  • 1/2 pint cherry tomatoes, halved
  • 1/2 pint golden cherry tomatoes, halved
  • 1/2 small red onion, cut into paper-thin slices
  • 1 small garlic clove, minced
  • 2 1/2 tablespoons red wine vinegar, more as needed
  • salt & freshly ground black pepper

Recipe

  • 1 put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. refrigerate for several hours or overnight.
  • 2 ricotta pie:
  • 3 preheat the oven to 375°. butter a 10-in pie pan. in a large bowl, stir together the ricotta and parmigiano-reggiano. season to taste with salt and pepper. stir in the eggs, beating well. transfer the mixture to a prepared pan spreading it evenly. bake in the upper third of the oven until puffed and lightly brown-55 minutes. let cool, then unmold onto a cutting board.
  • 4 parsley salad:.
  • 5 in a large bowl, combine all the ingredients. toss well. taste and season according to personal preference. serve immediately or let stand for up to 1 hour, tossing occasionally.
  • 6 cut the ricotta into 8 wedges and place on individual plates. accompany each serving with some of the parsley salad.

Avocado, Orange And Red Onion Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • arugula leaf
  • 2 avocados, peeled and stoned
  • 2 oranges
  • 1 small red onion, thinly sliced
  • 1 tablespoon fresh basil leaf, coarsley chopped
  • 2 tablespoons chopped pitted black olives
  • 2 tablespoons sherry wine or 2 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/2 shallot, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Recipe

  • 1 place a little arugula on each serving plate or on a large platter.
  • 2 thinly slice the avocados and arrange the slices on top.
  • 3 using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. arrange on top of the avocado
  • 4 sprinkle the red onion slices and basil over the salad.
  • 5 put all the vinaigrette ingredients into a screw-top jar and shake well.
  • 6 pour the dressing over the salad and serve immediately.

Avocado, Corn And Tomato Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 3
  • 3 ripe avocados
  • 1 (15 1/4 ounce) bag frozen corn kernels
  • 3 roma tomatoes
  • 1 -2 teaspoon balsamic vinegar
  • 1 teaspoon lemon juice
  • salt and pepper

Recipe

  • 1 allow corn to thaw. slice avocados in half and remove pit. slice avocado into cubes or small chunks. cut tomatoes into small chunks, discarding the seeds and pulp. mix all ingredients together. allow to chill for about 30 mins before serving.

Blood Orange And Roasted Beet Salad

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

Ingredients

  • Servings: 2
  • 4 golden beets
  • 2 blood oranges (save juice)
  • 2 cups watercress
  • 1 ounce goat cheese
  • 1 tablespoon sugar
  • 1 tablespoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • salt and pepper

Recipe

  • 1 preheat oven to 400.
  • 2 place beets in a roasting pan and coat with olive oil and coarse salt and pepper. roast in oven until fork tender, about 1 hour. remove and let cool. then remove the skin on each beet and cut into quarters.
  • 3 section the blood oranges, and and squeeze out remaining juice into a small bowl. set orange slices aside. in bowl with juice, add sugar, mustard, olive oil and a pinch of salt and mix well for dressing.
  • 4 toss watercress and beets in dressing. plate and add orange slices and goat cheese crumbs. serve immediately.

Avocado With Grapefruit And Sweet-onion Salsa

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 2 pink grapefruit
  • 1/4 cup finely chopped sweet onion
  • 2 tablespoons chopped fresh cilantro
  • coarse salt
  • 2 avocados, cut in half,pitted and peeled (cut avocados just before serving to keep them from discoloring)

Recipe

  • 1 cut off both ends of grapefruits, and remove the peel, pith, and outer membranes, following the curve of the fruit with a pairing knife.
  • 2 working over a bowl to catch the juices, use the knife to carefully slice between the sections and membranes of each grapefruit to remove the segments.
  • 3 slice each grapefruit segment into small pieces, and set aside.
  • 4 place onion in a small bowl.
  • 5 squeeze remaining juice from grapefruit membranes over onions, and let stand 20 minutes to soften.
  • 6 pour off and discard juice, and add grapefruit segments and cilantro.
  • 7 add enough reserved grapefruit juice to moisten.
  • 8 season with salt.
  • 9 to serve, place 3 to 4 tablespoons on each of the avocado halves.

Basic Olive Oil And Vinegar Vinaigrette (low Gi, South Beach)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup vinegar
  • 1 1/2 packets sugar substitute
  • 3/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon pepper

Recipe

  • 1 combine all of the ingredients in a jar.
  • 2 shake well.
  • 3 refrigerate.
  • 4 variations: add one of the following-- four cloves of crushed garlic, a squirt of lemon or lime juice, 2 tsp of fresh chopped basil, 2 tsp of minced scallion, 2 tsp fresh thyme, 2 tsp of fresh marjoram.

Avocado, Pink Grapefruit And Roquefort Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 2
  • 2 medium pink grapefruit
  • 2 ripe avocados
  • 1 -2 tablespoon crumbled roquefort cheese or 1 -2 tablespoon blue cheese
  • 2 teaspoons shallots or 2 teaspoons red onions, finely chopped
  • extra virgin olive oil (optional) or flax seed oil (optional)

Recipe

  • 1 halve the grapefruit; scoop out as much of the sections as possible with a sharp grapefruit spoon and place in a bowl. squeeze out any extra juice and add that too.
  • 2 halve each avocado, remove the pit and scoop out bite-sized pieces of avocado with a spoon. add to grapefruit sections; mix.
  • 3 top with crumbled roquefort or bleu cheese (sometimes i omit the cheese).
  • 4 add shallot or red onion if desired.
  • 5 if there is a lot of juice, sometimes i add some flax or extra virgin olive oil to the dressing.
  • 6 this is also good with lemon pepper or black pepper.
  • 7 enjoy!
  • 8 note: sometimes i simply halve the grapefruit and scoop out the sections with a grapefruit spoon. this is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.

Avocado, Bacon And Egg Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

  • Servings: 6
  • 3 slices bacon
  • 2 large garlic cloves, halved
  • 1 head iceberg lettuce
  • 3 -4 avocados (depending upon size)
  • 1/4 cup celery, chopped
  • 1/2 pint cherry tomatoes, halved
  • 4 hard-boiled eggs, sliced
  • 1/4 lb roquefort cheese or 1/4 lb gorgonzola, crumbled
  • 2 tablespoons chopped green onions (garnish)
  • 1/2 cup salad oil
  • 1/2 cup olive oil
  • 1/4 cup wine vinegar
  • 1/4 teaspoon dried basil (rub between fingers to waken flavor)
  • 1/8 teaspoon dried thyme (rub between fingers to waken flavor)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1 large garlic clove, halved
  • 1 tablespoon yellow onion, grated
  • 1 tablespoon worcestershire sauce

Recipe

  • 1 salad:.
  • 2 pan-fry the bacon until crunchy; drain and pat-dry with paper towels. crumble; set aside.
  • 3 rub the salad bowl with the cut garlic. chill the bowl in the frig.
  • 4 wash and drain the lettuce leaves; pat dry with paper towels. tear leaves into bite-size pieces; add to the chilled bowl.
  • 5 to the lettuce add the remaining salad ingredients (except the green onions); gently toss.
  • 6 pour the french dressing (directions below) over the salad; gently toss while coating all the ingredients with the dressing.
  • 7 garnish salad with the bacon and green onions. refrigerate until ready to serve.
  • 8 french dressing:.
  • 9 to a re-sealable container add all the ingredients; shake thoroughly. refrigerate until ready to serve. remove the garlic before serving.

Avocado, Grapefruit & Watercress Salad With Roquefort

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 1 1/2 grapefruits
  • 1 1/2 avocados (preferably california)
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 cup vegetable oil
  • 3 cups watercress, packed
  • 1/3 cup roquefort cheese, crumbled

Recipe

  • 1 with a serrated knife cut the zest and pith from the grapefruits and working over a bowl, cut the flesh into section, discarding the membranes and reserving 6 tablespoons of the juice.
  • 2 peel and pit the avocados and cut them into 12 wedges. in a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly.
  • 3 in another bowl, whisk together the remaining 3 tablespoons grapefruit juice, the vinegar, mustard, paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulisfied.
  • 4 in a large bowl toss the watercress with two thirds of the dressing and divide it amoung 4 salad plates. top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with the roquefort, and drizzle them with the remaining dressing.

Applebee's® Oriental Chicken Salad

Avocado, Feta And Roasted Tomato Salad

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 1 kg roma tomato, roughly chopped
  • 6 garlic cloves, peeled, thinly sliced lengthways
  • 3 1/2 tablespoons extra virgin olive oil
  • 375 g small green beans, trimmed
  • 1/3 cup jarred olive
  • 2 avocados, halved, stones removed, peeled, roughly chopped
  • 100 g marinated feta cheese, crumbled
  • 1/2 cup tightly-packed small basil leaves

Recipe

  • 1 preheat oven to 200°c and line a baking tray with non-stick baking paper.
  • 2 combine tomatoes, garlic and 2 tablespoons oil in a bowl and toss gently to coat then spread over tray and season with salt and pepper.
  • 3 roast tomatoes for 35 minutes or until tender then set aside for 20 minutes to cool.
  • 4 meanwhile, bring a large saucepan of salted water to the boil over high heat and add beans and cook for 3 minutes or until bright green and tender.
  • 5 drain and refresh under cold water. pat dry with paper towel.
  • 6 divide beans among 6 bowls and top them with olives, tomatoes, avocado, feta and basil. drizzle each with 1 teaspoon oil and season with black pepper.

Blood Orange And Fennel Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 4
  • 3 blood oranges (use navel oranges if blood oranges are out-of-season)
  • 1 large fennel bulb
  • 4 teaspoons wine vinegar
  • 4 teaspoons finely chopped fresh basil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil

Recipe

  • 1 use a sharp knife to remove orange peel.
  • 2 cut oranges into segments, removing all the pith.
  • 3 slice end from fennel and remove shoots from top (reserve shoots).
  • 4 if exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
  • 5 cut in half and thinly slice.
  • 6 in a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
  • 7 arrange fennel slices and orange segments on individual serving dishes.
  • 8 drizzle dressing over salads and garnish with reserved fennel fronds.

Baked Rosemary Chicken In Artichoke-carbonara Sauce

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 4
  • 1 (3 lb) frying chickens, trimmed and halved
  • 4 slices bacon, raw
  • 2 sprigs fresh rosemary
  • 4 tablespoons salted butter, melted
  • 1 stalk celery, cut into chunks
  • 1 cup water
  • 1/2 teaspoon pepper
  • 1 teaspoon sea salt
  • 2 cups whole milk, pre-warmed (about 130 degrees)
  • 4 tablespoons salted butter
  • 4 tablespoons fresh parmesan cheese, grated
  • 2 slices bacon, cooked and crumbled
  • 12 ounces canned artichoke hearts, drained and chopped
  • 4 tablespoons wondra flour
  • 1/2 teaspoon table salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried parsley (for garnish)

Recipe

  • 1 trim the chicken and cut it in half longways so that it will lie fairly flat, (i use a large, sharp french knife to cut through the breast side in two first, then i flip it over and rock my knife with pressure down the backbone until i have two halves).
  • 2 strip most of the rosemary leaves from the sprigs (leaving leaves on the tips) and mince the leaves. save the stems. place the minced rosemary leaves into a small bowl.
  • 3 mix the sea salt and the 1/2 teaspoon of pepper into the bowl with the minced rosemary. rub this blend on the two chicken halves, on both sides of each. shove the rosemary stems into the chicken breasts.
  • 4 attach two raw slices of bacon to the top of each chicken half with toothpicks.
  • 5 in a roasting pan, with a grill in the bottom to slightly elevate the chicken, pour in the one cup of water (it should not actually touch the chicken). lay the chicken halves on the grill and toss in the celery chunks. pour the four tablespoons of melted butter slowly over the chicken halves, cover the roaster pan, and place into a pre-heated 300-degree f. oven for 2 hours.
  • 6 twenty minutes before the chicken comes out of the oven, make the sauce over a double boiler, (i improvise a double boiler by using a cooking pot with three cups of boiling water in the bottom and set a stainless steel salad bowl on top to mix the sauce in.).
  • 7 melt the butter (the 4 tablespoons for the sauce) in the double boiler. slowly whisk in the wondra flour, table salt and the 1/4 teaspoon of pepper. this makes a gooey, off- roux.
  • 8 next, slowly whisk in the pre-warmed milk and bring to a slow boil if possible (sometimes this is hard to do -- don't worry if it doesn't boil.) use a little more milk if necessary to make the sauce like a very thin pancake batter and maintain heat for about 15 minutes, whisking frequently. the sauce will thicken as it heats.
  • 9 add the parmesan cheese, then the chopped artichokes, then the crumbled bacon and maintain heat for 5 more minutes, stirring carefully.
  • 10 at the end of the 5 minutes, take the sauce off the heat and plate up the chicken (no celery unless desired for garnish). remove the toothpicks from the baked chicken (you could also create your 4 portions at this point) and, pour the sauce over it. top the sauce with a garnish of the dried parsley and serve.
  • 11 the side dishes i offer up with this dish are egg noodles with a little minced fresh garlic and butter in them (or, you could serve rice) and, steamed peas.

Avocado, Shrimp, And Endive Salad

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

Ingredients

  • Servings: 2
  • 3 tablespoons fresh lemon juice
  • 2 1/2 teaspoons salt
  • 3/4 lb large shrimp, in shells peeled and deveined (18 to 20)
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 firm-ripe california avocados (preferably hass)
  • 1 lb belgian endive, cut crosswise into 1-inch pieces (4 heads)

Recipe

  • 1 bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
  • 2 transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. let shrimp chill in water 2 minutes, then drain and pat dry.
  • 3 whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. add oil in a slow stream, whisking until emulsified.
  • 4 quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. add shrimp, avocados, and endive to dressing and toss.

Avocado Wraps

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 1 avocado, ripe
  • 1 1/2 cups crisco canola oil
  • 1/4 cup lime juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 4 cups salad greens
  • 1/2 cup goat cheese or 1/2 cup feta cheese, crumbled
  • 1 small red onion, sliced
  • 4 large tortillas, (approximately 10-inches) or 4 large whole wheat (approximately 10-inches)
  • avocado, ripe, sliced in 8 slices

Recipe

  • 1 dressing: place ingredients in food processor. process until smooth. reserve.
  • 2 filling: combine salad greens, cheese and red onion. toss with reserved dressing.
  • 3 assembly: place tortillas on flat surface. if using roasted turkey, place 2 slices on each tortilla. divide salad mixture between 4 tortillas and place on top of turkey. place 2 slices of avocdo on top of each one. roll up tortillas, slice in half and serve.

Avocado, Orange And Purple Onion Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 4 navel oranges
  • 1 large avocado, ripe but firm
  • 1/2 purple onion, cut into slices 3/8-inch thick (1-cm)
  • 1 pinch salt
  • 2 tablespoons light olive oil
  • 1/4 teaspoon dried italian seasoning

Recipe

  • 1 with a sharp knife, cut the skin and all the pith off the oranges. working over a small bowl to catch the juice, segment the orange slices, cutting on either side of each segment to release it from the membrane. arrange for great presentation in a salad bowl.
  • 2 halve, pit, and peel the avocado and cut crosswise into thin slices. add the salad bowl.
  • 3 separate the onion slices into rings. arrange in the bowl with tor orange segments and avocado slices.
  • 4 in a small bowl, whisk together the salt, 1 ½ tablespoon the reserved orange juice, the oil and the bergs,. immediately pour over the salad and serve at once.

Avocado, Star Fruit (carambola) And Wilted Spinach Salad

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

  • Servings: 4
  • 1 tablespoon oil
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped red onions
  • 1/3 cup rice wine vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon soy sauce
  • 1/4 teaspoon red pepper flakes
  • 1 lb fresh spinach, stemmed, washed and dried
  • 2 star fruit, thinly sliced
  • 1 avocado, peeled and sliced

Recipe

  • 1 in small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds.
  • 2 add onions and cook, stirring, until soft, about 2 minutes.
  • 3 add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. in large bowl toss spinach with 3 tablespoons of warm dressing.
  • 4 divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.

Blood Orange Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 4
  • 2 tablespoons wine vinegar
  • 1/4 cup blood orange juice
  • 2/3 cup olive oil
  • 1/2 garlic clove, crushed and finely chopped
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh chives

Recipe

  • 1 place all ingredients in a jar and shake until the dressing is well blended.
  • 2 alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.

Applebee's Oriental Chicken Salad

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

Ingredients

  • 3 tablespoons honey
  • 1 1/2 tablespoons rice wine vinegar
  • 1/4 cup mayonnaise
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon sesame oil
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup corn flake crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 boneless skinless chicken breast half
  • 2 -4 cups vegetable oil (for frying)
  • 3 cups chopped romaine lettuce
  • 1 cup red cabbage
  • 1 cup napa cabbage
  • 1/2 carrot, julienned
  • 1 green onion, chopped
  • 1 tablespoon sliced almonds
  • 1/3 cup chow mein noodles

Recipe

  • 1 preheat oil in deep fryer or deep pan over medium heat. you want the temperature of the oil to be around 350 degrees.
  • 2 blend together all ingredients for dressing in a small bowl with an electric mixer. put dressing in refrigerator to chill while you prepare the salad.
  • 3 in a small, shallow bowl beat egg, add milk, and mix well.
  • 4 in another bowl, combine flour with corn flake crumbs, salt and pepper.
  • 5 cut chicken breast into 4 or 5 long strips. dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
  • 6 fry each chicken finger for 5 minutes or until coating has darkened to brown.
  • 7 prepare salad by tossing the chopped romaine with the chopped red cabbage, napa cabbage, and carrots.
  • 8 sprinkle sliced green onion on top of the lettuce.
  • 9 sprinkle almonds over the salad, then the chow mein noodles.
  • 10 cut the chicken into small bite-size chunks. place the chicken onto the salad forming a pile in the middle. serve with salad dressing on the side.

Basic Pavlova With Fruit Salad Topping

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 4 egg whites
  • 1 cup caster sugar
  • 3 teaspoons cornflour
  • 1 teaspoon vinegar
  • 1 cup cream, whipped
  • 1 banana, sliced
  • 250 g strawberries, sliced
  • 2 kiwi fruits, sliced
  • 2 passion fruit

Recipe

  • 1 preaheat oven to 300f.
  • 2 line an oven tray with baking paper and mark a 20 cm circle on it.
  • 3 place egg whites in a large bowl and using electric mixer, beat till peaks form.
  • 4 gradually add sugar, beating constantly after each addition. beat 5-10 mins or until the mixture is glossy and the sugar has dissolved.
  • 5 fold in the cornflour and vinegar.
  • 6 spread meringue onto marked circle. shape evenly, running a flat-bladed knife around the edge and over the top.
  • 7 run the knife up the edges, making furrows. this strengthens the pavlova and gives it a nice finish.
  • 8 bake for 40 minutes or until pale and crisp.
  • 9 turn off oven and cool pavlova in oven with door ajar.
  • 10 top with whipped cream and arrange fruit decoratively.
  • 11 drizzle with passionfruit pulp. serve.

Avocado Strawberry Salad With Feta And Walnuts In A Tarragon Vin

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 4 large strawberries, sliced (stems removed)
  • 1 medium avocado, sliced
  • 2 tablespoons walnuts, coarsely chopped, toasted
  • 2 tablespoons feta cheese, crumbled
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried tarragon
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Recipe

  • 1 whisk all vinaigrette ingredients together in a small bowl.
  • 2 divide strawberries and avocado evenly into two individual salad bowls.
  • 3 drizzle approximately one tablespoon of vinaigrette over each.
  • 4 top each salad with a tablespoon of walnuts and a tablespoon of feta.

Apples And Walnuts With Stilton Cheese

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

  • Servings: 6
  • 6 ounces stilton cheese
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh ground pepper
  • 6 sweet apples, such as braeburn, gala or, red delicious, unpeeled, cored and cut into 1/2-inch cubes
  • 4 celery ribs, thinly sliced, plus several whole
  • celery leaves (to garnish)
  • 2 tablespoons dried currants or 2 tablespoons raisins
  • 1 tablespoon fresh lemon juice
  • 1/2 cup coarsely chopped walnuts, toasted

Recipe

  • 1 put one-third of the cheese in the bottom of a large bowl.
  • 2 add the olive oil and, using a fork, mash together the cheese and oil.
  • 3 add the vinegar and continue to mash and to mix.
  • 4 add the cream and pepper and mix well to make a thick, chunky dressing.
  • 5 add the apples, sliced celery, currants and lemon juice to the dressing and mix well.
  • 6 crumble the remaining cheese and sprinkle it over the salad along with half the walnuts.
  • 7 mix them into the salad gently and evenly.
  • 8 transfer the salad to a serving bowl and garnish with the remaining walnuts and the celery leaves. serve immediately.

Avocado, Mozzarella And Olive Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 4 plum tomatoes, seeded and chopped
  • 1/4 cup black olives, pitted and coarsely chopped
  • 1/4 cup olive oil
  • 3 tablespoons fresh basil, thinly sliced
  • 2 1/2 tablespoons wine vinegar
  • 1 avocado, peeled, pitted and cube
  • 1 cup fresh water packed mozzarella cheese, coarsely chopped and drained
  • salt and pepper

Recipe

  • 1 toss first 5 ingredients in a large bowl.
  • 2 (can be made about 6 hours ahead, covered and chilled).
  • 3 stir in avocado and mozzarella.
  • 4 season to taste.

Avocado, Pineapple, And Tomato Salad

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

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup lime juice
  • 1/4 teaspoon liquid hot pepper sauce (we use louisiana red hot)
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1 teaspoon onion, minced
  • 2 medium avocados
  • 2 cups pineapple chunks, drained
  • 2 medium tomatoes, cut in thin wedges

Recipe

  • 1 make lime dressing: in a jar with a tight-fitting lid, combine all dressing ingredients; shake well. refrigerate at least 1 hour. to make salad: peel avocados; remove pits; cut into cubes. in medium bowl, combine avocado cubes and pineapple chunks. pour dressing over all. refrigerate 1 hour. to serve: arrange avocado and pineapple on 6-8 individual serving plates. circle each serving with tomato wedges. cook time is refrigerating time.

Avocado Shells With Mango And Crabmeat Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 2
  • 125 g fresh mixed crabmeat
  • 1 ripe mango, peeled and chopped
  • 1 tablespoon tomato puree
  • 5 tablespoons greek yogurt
  • 1 tablespoon sweet chili sauce
  • 1 lime, juice of, plus
  • lime wedge, to serve
  • 2 summer avocados

Recipe

  • 1 place the crabmeat in a bowl and loosen gently with a fork. add the chopped mango and blend together.
  • 2 in a separate bowl, mix the tomato puree with the greek yoghurt, chilli sauce and most of the lime juice. add to the crabmeat and mango mixture and then stir gently to combine.
  • 3 cut the avocados in half and remove the stones. spoon out half of the flesh from each shell, chop roughly and carefully stir in to the crabmeat.
  • 4 drizzle the avocado shells with the rest of the lime juice, then spoon the crabmeat and mango mix in to them.
  • 5 serve with lime wedges on the side for squeezing over.

Avocado Stuffed With Shrimp

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

Ingredients

  • Servings: 2
  • 1 1/2 tablespoons mayonnaise
  • 1 teaspoon rice vinegar
  • 1 1/2 teaspoons parsley, chopped
  • 1/8 teaspoon dill weed
  • 1/16 teaspoon salt (to taste)
  • 1/16 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 4 ounces shrimp, cooked and chopped into 1/4 inch pieces
  • 1 tablespoon green olives, sliced (optional)
  • 2 tablespoons celery, minced
  • 1 teaspoon green onion, optional and minced
  • 2 avocados
  • 1/4 teaspoon paprika
  • bibb lettuce

Recipe

  • 1 using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
  • 2 mix in the shrimp, olives, celery, and onion.
  • 3 allow salad to marinate at least 1 hour.
  • 4 shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
  • 5 cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
  • 6 carefully remove several tablespoons of pulp, cut into bite size pieces, and reserve 4 tablespoons of pulp for garnish.
  • 7 mix majority of pulp with shrimp mixture.
  • 8 lay one piece of bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
  • 9 sprinkle paprika on.
  • 10 garnish by dividing reserved pulp between portions.

Avocado With Balsamic

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 1 avocado, cut in half pit removed
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon seasoning salt

Recipe

  • 1 use a tablespoon to loosen flesh from the skin.
  • 2 sprinkle outside with seasoning salt.
  • 3 fill void left by pit with balsamic vinegar.

Applebee's Style 3 Cheese Chicken Penne

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

Ingredients

  • 2 chicken breasts
  • 1/3 cup italian salad dressing
  • 3 cups penne pasta
  • 15 ounces alfredo sauce
  • 8 ounces italian cheese, shredded (mozzarella, parmesan, provolone)
  • 4 tomatoes
  • 1 teaspoon basil
  • 2 -3 garlic cloves
  • 6 tablespoons olive oil

Recipe

  • 1 chop chicken and marinade in italian dressing for 30 minute.
  • 2 chop tomatoes, add oil chopped garlic and basil to make bruschetta. set aside.
  • 3 cook penne in boiling water.
  • 4 grill or broil chicken.
  • 5 divide pasta between two microwavable bowls.
  • 6 pour alfredo sauce.over the pasta in each bowl.
  • 7 layer on bruschetta.
  • 8 add a layer of chicken.
  • 9 add a layer of shredded cheese.
  • 10 microwave for 3 min, or longer if previously chilled till cheese is melted.
  • 11 serve with garlic bread.
  • 12 can be prepared well ahead of time in individual bowls, then microwaved thoroughly.
  • 13 nb. i have edited this recipe from the original post. thanks to jfitz who kindly pointed out i had omitted to include the garlic in the bruschetta. jfitz also added the that she cooked the meal in a casserole dish, in the oven. i have done this successfully also, but i have failed at it by using low quality shredded italian 3 cheese mix. always use fresh.

Berries With Honey Sour Cream Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 10
  • 1 quart fresh strawberries, halved
  • 1 pint fresh raspberry
  • 1 pint fresh blueberries
  • 1 pint fresh blackberries
  • 1 (16 ounce) carton low-fat sour cream
  • 1/4 cup honey

Recipe

  • 1 gently combine berries in large bowl.
  • 2 combine sour cream and honey in small bowl, and serve with berries.

Wednesday, June 10, 2015

Avocado Vinaigrette With Mango And Habanero Chiles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1/2 cup diced mango
  • 1/4 teaspoon finely diced habanero
  • 1 teaspoon pink peppercorns
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt (or grey salt)
  • 1/2 cup avocado oil (elysian isle)

Recipe

  • 1 place all ingredients except the oil in a blender, puree until smooth.
  • 2 with blender on puree slowly add oil until combined.
  • 3 refrigerate and use as a salad dressing or marinade for chicken or lamb.
  • 4 remove from refrigerator 1/2 hour before use.

Berliner Kartoffelsalat / Berliner Potato Salad

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

Ingredients

  • Servings: 12
  • 2 lbs potatoes
  • 5 -6 baby dill pickles, chopped
  • 1 medium onion, chopped
  • 1 medium granny smith apple, chopped
  • 16 ounces mayonnaise (i often use the fat free kind)
  • 6 tablespoons pickle juice
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Recipe

  • 1 make sure onion, pickles and apple are chopped the same size.
  • 2 boil the whole potatoes with their skins on until tender about 20-30 minutes.
  • 3 remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
  • 4 in a bowl combine all the ingredients except potatoes.
  • 5 put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
  • 6 cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
  • 7 taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.

Avocado Spinach Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 2 1/2 cups spinach
  • 1/2 avocado
  • 2 tablespoons toasted sesame seeds
  • 5 cherry tomatoes
  • 3 tablespoons salad dressing

Recipe

  • 1 wash produce.
  • 2 cut avacado into cubes and cherry tomatoes in half.
  • 3 toss together, add roasted asian sesame salad dressing (or any alternative sesame salad dressing) and you're done!

Basic Potato Salad

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

  • Servings: 8
  • coarse salt and pepper
  • 3 lbs waxy potatoes, scrubbed and cut into 3/4-inch cubes (such as yukon gold or new)
  • 1/3 cup wine vinegar
  • 4 scallions, part minced, green part thinly sliced
  • 3/4 cup light mayonnaise

Recipe

  • 1 set a steamer basket in a dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
  • 2 place potatoes in basket, cover pot, and reduce heat to a gentle simmer. steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
  • 3 meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • 4 add hot potatoes to vinegar mixture; toss to combine. cool to room temperature, tossing occasionally, about 1 hour.
  • 5 add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. serve, or cover and refrigerate up to 2 days.

Baked Rigatoni With Aubergine & Mozzarella

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

Ingredients

  • 2 3/4 lbs small vine tomatoes or 2 3/4 lbs small plum tomatoes
  • golden caster sugar
  • 4 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 large aubergine (about 1 lb)
  • 1 1/8 lbs rigatoni pasta
  • 2 garlic cloves, crushed
  • 3 ounces black olives, stoned and chopped
  • 1/2 cup basil leaves, plus extra for serving
  • 1 lb buffalo mozzarella
  • 1 3/4 ounces parmesan cheese, freshly grated, plus extra for serving
  • hot sauce (optional) or crushed red pepper flakes (optional)

Recipe

  • 1 preheat the oven to 320ºf.
  • 2 halve the tomatoes through their equator, rather than their core.
  • 3 stand them cut-side up on a shallow baking tray (i use a nonstick jelly-roll pan).
  • 4 scatter a little salt, pepper, & sugar over the cut surfaces and drizzle with estra virgin olive oil; roast for 45 minutes.
  • 5 meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray.
  • 6 after the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
  • 7 towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven.
  • 8 drain well and pour into a large bowl.
  • 9 have ready 4 t of extra-virgin olive oil mixed with crushed garkic and olives.
  • 10 toss the oil mixture through the pasta and turn half of it into a 2 5/8 qt ovenproof dish.
  • 11 remove the tomatoes and aubergines from the oven. (you can prepare them up to 24 hours ahead.).
  • 12 turn up the oven to 356ºf.
  • 13 scatter half the tomatoes and their juices over the pasta in the dish.
  • 14 roughly tear the basil leaves and scatter on top.
  • 15 drain the mozzarella, pat dry with kitchen paper, then slice, very thinly.
  • 16 lay two-thirds of the slices over the tomatoes.
  • 17 grind black pepper over and scatter over the aubergine.
  • 18 add the rest of the pasta, top with remaining tomatoes and mozzarella and then the parmesan.
  • 19 (can be made up to 3-4 hours in advance.).
  • 20 bake for 20-25 minutes, until piping hot & the top is extra crusty.
  • 21 serve hot with a sprinkle of basil and extra parmesan; a salad of baby greens topped with oil & vinegar and a warm loaf of a rustic italian bread with butter and of course some type of robust wine.
  • 22 enjoy!

Berghoff Restaurant German Potato Salad

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

  • 1 1/4 cups cider vinegar
  • 1/2 cup minced sweet onion
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 large potatoes, peeled, boiled and cut in 1/4-inch slices (about 4 pounds)
  • 1 cup cooked chopped applewood-smoked bacon (3 ounces)
  • 1 cup chopped scallion

Recipe

  • 1 combine all the dressing ingredients in a small bowl and whisk thoroughly.
  • 2 cover and let stand for at least 2 hours.
  • 3 gently toss hot potatoes with bacon and scallions.
  • 4 stir in dressing and toss to coat evenly.
  • 5 cover and refrigerate at least 4-6 hours, or overnight.
  • 6 to serve warm, heat in microwave.

Bergamot Rice Salad

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

  • Servings: 4
  • 250 g wild rice
  • 125 g mushrooms, thickly sliced
  • 2 tablespoons olive oil
  • 4 bergamot leaves, thinly shredded
  • 115 g black olives
  • salt & freshly ground black pepper
  • 1 -2 tablespoon bergamot petals

Recipe

  • 1 simmer rice in a pan of boiling water for 25 - 30 minutes until soft, then drain.
  • 2 place the sliced mushrooms in a frying pan with the olive oil and cook gently for 4 minutes.
  • 3 add the bergamot leaves and olives and mix together.
  • 4 season to taste with salt and freshly ground pepper.
  • 5 add the cooked rice to the mushrooms and other ingredients and toss together.
  • 6 mix in the bergamot petals.

Avocado Tuna Salad In Pita Bread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 6 ounces tuna in water, drained and flaked
  • 1 cup avocado, very ripe and chopped
  • 1/4 cup tomato, chopped
  • 1/4 cup onion, diced
  • 1 teaspoon lemon juice
  • 1 teaspoon dried parsley flakes
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon horseradish
  • 2 (6 inch) whole wheat pita bread, halved

Recipe

  • 1 add first eight ingredients to medium bowl.
  • 2 mix thoroughly with a fork.
  • 3 fill each pita half with ¼ of the tuna mixture.

Berrlicious Salad Of Bacon And Goodness

Applebee's Oriental Chicken Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 3 tablespoons honey
  • 1/2 tablespoon vinegar
  • 1/4 cup mayonnaise
  • 1 teaspoon dijon mustard
  • 3 cups romaine lettuce
  • 1 cup red cabbage
  • 1 cup napa cabbage
  • 2 green onions, chopped finely
  • 1/3 cup chow mein noodles
  • 1 cup cooked chicken (you can use store-bought chicken fingers or bread and fry your own using corn flakes)

Recipe

  • 1 dressing: add all ingredients in a blender and puree for about 30 seconds. i usually make a double recipe and add a little extra honey!
  • 2 salad: this salad is made easiest with a pair of kitchen scissors. cut lettuce and cabbage into very thin, short strips. top with green onions, chow mein noodles and chicken.
  • 3 idea: you can also turn this salad into amazing wraps! i like to use grilled tortillas. enjoy!

Basic Potato Salad

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

Ingredients

  • Servings: 10
  • 6 large baking potatoes
  • 4 eggs, hardboiled
  • 1 cup salad dressing (miracle whip)
  • 1/2 small onion, grated
  • 1 (12 ounce) jar cubed sweet gherkins
  • salt and pepper

Recipe

  • 1 boil the potatoes until tender but not too soft.
  • 2 allow potatoes to cool until you can stand to touch them, then peel and cube.
  • 3 chop eggs and add to potatoes.
  • 4 add everything else and mix well.
  • 5 serve warm or cool.

Baked Salmon With Dill

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

Ingredients

  • 4 salmon fillets
  • 50 g butter
  • 2 tablespoons dill, finely chopped
  • 1 tablespoon lemon zest, finely grated
  • 1 tablespoon lemon juice

Recipe

  • 1 preheat oven to 220°c (425°f ) and line a roasting tin with lightly greased or sprayed foil.
  • 2 combine the butter, dill, lemon zest and juice in a small saucepan over low heat and stir until the butter has melted. you can also use the microwave for this step.
  • 3 place the salmon fillets onto the foil and brush generously with the herbed butter.
  • 4 depending on the thickness of the salmon fillets, bake for 12 minutes or until cooked to your liking.
  • 5 serve hot drizzled with the cooking juices. serve with chips, salad, veges or a rice side to make a complete meal.

Blood Orange Almond Vinaigrette

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

Ingredients

  • 1 1/2 cups fresh blood orange juice
  • 1 shallot, peeled and minced
  • 1 teaspoon fresh thyme leave, minced
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon blood orange zest
  • 1/3 cup almond oil
  • 1/3 cup extra virgin olive oil
  • sea salt
  • fresh ground black pepper

Recipe

  • 1 bring blood orange juice to a boil in medium saucepan. lower heat to a simmer and reduce until you have 1/3 cup of blood orange juice.
  • 2 in a medium bowl, combine reduced blood orange juice, vinegar, shallot, thyme and blood orange zest.
  • 3 slowly drizzle oils into mixture while whisking until combined and thick. season with salt and pepper to taste. refrigerate until needed.

Avocado Tequila Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 2 ripe avocados, halved, peeled and diced
  • 1 cup diced tomato
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon orange juice
  • 1 tablespoon tequila
  • 1/2 teaspoon salt

Recipe

  • 1 in a medium bowl, combine avocados, tomatoes, cilantro, lime juice, tequila (if desired) and salt; toss gently.
  • 2 cover surface with plastic wrap; chill until ready to serve.

Basic Roquefort Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 1 cup roquefort cheese or 1 cup blue cheese
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon lemon juice
  • 2/3 cup salad oil
  • 2 tablespoons vinegar

Recipe

  • 1 mash cheese with a little oil.
  • 2 add worcestershire sauce, lemon juice, vinegar and balance of oil.
  • 3 shake well until creamy.

Applebee's Low -fat Asian Chicken Salad

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

  • Servings: 4
  • 1 cup teriyaki marinade
  • 4 chicken breast fillets
  • 8 cups chopped romaine lettuce
  • 8 cups chopped iceberg lettuce
  • 3 cups shredded red cabbage
  • 3 cups shredded green cabbage
  • 2 cups shredded carrots
  • 1 cup chopped green onion
  • 1 1/3 cups crisp chow mein noodles
  • 2 cups water
  • 1/2 cup sugar
  • 3 tablespoons dry pectin
  • 1 tablespoon vinegar
  • 1/2 teaspoon soy sauce
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika

Recipe

  • 1 combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. marinate chicken for 3-4 hours.
  • 2 prepare dressing by combining all ingredients in a small saucepan over medium heat.
  • 3 bring mixture to a boil while stirring often with a whisk.
  • 4 remove pan from heat to cool. when it has cooled, pour into a covered container and chill.
  • 5 when chicken breasts have marinated, preheat grill or skillet to high heat. cook for 3-4 minutes per side or until done.
  • 6 combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.
  • 7 divide salad among four plates. sprinkle green onions and chow mein noodles over each salad.
  • 8 when breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.
  • 9 top salad with chicken and add rest of carrots to the center of each salad.

Applebee's Oriental Chicken Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1 tablespoon vinegar
  • 12 ounces girard's chinese chicken salad dressing

Recipe

  • 1 mix mayonaisse, sugar and vinegar.
  • 2 cover with plastic wrap and chill for at least two hours.
  • 3 combine bottle of girard's dressing into bowl with mayonaisse, sugar and vinegar.
  • 4 pour half back into girard's bottle and the other half in another empty bottle.

Basic Nut Bread With Fruit Options

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

Ingredients

  • 2 1/2 cups flour
  • 1 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons salad oil
  • 1 1/4 cups milk
  • 1 egg
  • 1 cup chopped nuts (your choice)

Recipe

  • 1 optional additions:
  • 2 apricot nut bread; decrease milk to 1/2 cup; add 4 teaspoons grated orange peel, 3/4 cup orange juice, and 1 cup finely chopped dried apricots.
  • 3 banana nut bread; decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (2-3 medium).
  • 4 date nut bread; add 1 cup chopped dates.
  • 5 orange nut bread; decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice.
  • 6 prune nut bread; decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped prunes.
  • 7 heat oven to 350°f grease and flour a 9x5x3-inch loaf pan, or two 8 1/2 x 4 1/2x2 1/2 inch loaf pans.
  • 8 measure all ingredients into large mixing bowl.
  • 9 beat on medium speed 30 seconds, or mix with a whisk until well blended.
  • 10 pour into pans; bake 55 to 65 minutes or until a knife inserted in the center comes out clean.

Applebee's Copycat Oriental Chicken Salad Salad Dressing

Avocado Tower With Tomato And Almond Sauce (and Some Shrimp)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 1/2 avocado, diced
  • 2 prawns, cooked
  • 2 tablespoons coriander, chopped
  • 3 tablespoons red onions, chopped
  • 1 tomato, diced
  • 25 g ground almonds
  • 3 tablespoons olive oil

Recipe

  • 1 in a bowl, mix the avocado, prawns with the herbs and onion.
  • 2 for the sauce, in a small blender blend the tomato and almonds with the oil.
  • 3 on a plate, pile the avocado mix on a plate as high as possible and drizzle with the sauce.

Applebee's Oriental Chicken Salad

Blood Fruit Salad

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

Ingredients

  • Servings: 2
  • 1 avocado
  • 3 tomatoes
  • 5 strawberries
  • 3 tablespoons chipotle salsa
  • 2 tablespoons frank's red hot sauce
  • 2 teaspoons splenda granular

Recipe

  • 1 peel and dice avocado.
  • 2 dice tomatoes, slice strawberries three or four times lengthwise and combine all ingredients in a medium sized bowl. stir to combine.

Avocado Tofu Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 2 avocados, peeled and deseeded
  • 2 plum tomatoes, quartered
  • 1/4 lb silken tofu
  • 2 tablespoons lime juice
  • 2 garlic cloves
  • 1 small onion, cut into 1/4
  • 1/4 teaspoon chopped jalapeno
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1/2 cup packed fresh cilantro or 1/2 cup fresh basil
  • 1/4 teaspoon salt
  • pepper (to season)

Recipe

  • 1 place the avocado, tomatoes, tofu, lime, garlic, onion, jalapeno, herbs into food processor with metal blade and blend till pureed.
  • 2 combine the water to processor while machine is still running, follow with the oil salt and pepper.

Avocado Salsa/salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 8
  • 1 (16 ounce) package frozen corn kernels, thawed
  • 1 (2 1/4 ounce) can sliced ripe olives, drained
  • 1 bell pepper, minced
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 3 tablespoons vinegar (not balsamic)
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 avocados, peeled pitted and diced

Recipe

  • 1 in a large bowl mix corn, red pepper and onion.
  • 2 in a small bowl mix garlic,olive oil,lemon juice,cider vinegar,oregano, salt & pepper. mix until well blended. pour over corn mixture and toss to coat. cover and chill in the regrigerator 8 hours or overnight.
  • 3 stir avocados into mixture right before serving.

Avocado Stuffed With Seafood

Total Time: 54 mins Preparation Time: 45 mins Cook Time: 9 mins

Ingredients

  • Servings: 10
  • 1/2 lb cooked shrimp
  • 1/4 lb cooked squid
  • 1/2 lb cooked scallops
  • 1 (8 ounce) package imitation crabmeat or 1/2 lb fresh crab
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cucumber, seeded &,diced
  • 2 roma tomatoes, chopped
  • 2 green onions, diced
  • 2 teaspoons dill weed
  • 2 tablespoons green peppers, diced
  • 1/2 roasted red pepper, chopped fine
  • 1/2 cup sliced black olives
  • 1/4 cup bottled italian dressing
  • 5 avocados

Recipe

  • 1 prepare squid:.
  • 2 clean, remove tentacles, cut into 1/4 inch slices.
  • 3 cook in boiling water for 4 min and drain immediately.
  • 4 rinse with cold water.
  • 5 dry on paper towel.
  • 6 cut in small pieces.
  • 7 cook scallops: in frying pan, add two tablespoon olive oil.
  • 8 when oil gets very hot, add garlic and scallops and cook till pink disappears (about 5 minutes).
  • 9 cut in small pieces.
  • 10 shrimp: cut into 1/4 inch pieces.
  • 11 crab:.
  • 12 cut into small pieces.
  • 13 add above ingredients to large bowl.
  • 14 add cucumber, onions, green pepper, tomatoes, dill and italian dressing.
  • 15 stir and refrigerate until at least 1 hour.
  • 16 serve in 1/2 avocado.
  • 17 (trim avocado bottom to lay flat.).

Basic Salad Mix (salad Spinner)

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 4
  • 2 heads romaine lettuce
  • 1 head red leaf lettuce
  • 1 head radicchio
  • 3/4 cup carrot, grated (optional)

Recipe

  • 1 remove any brown or heavily wilted outer leaves from all three kinds of head of lettuce.
  • 2 fill a clean sink almost to the top with cold water. add your red leaf and romaine lettuce.
  • 3 with your radicchio lettuce you'll want to simply peel the leaves off one by one and add to the cold sink.
  • 4 let sit for 5 minutes. then gently shake the lettuce under the water to move the water through the leaves and losen debris.
  • 5 let sit for another 5-10 minutes so all of the dirt/sand/stuff settles to the bottom of the sink.
  • 6 remove lettuce(s) and rinse once more with fresh cold water from the tap before laying on paper towel.
  • 7 now simply break off pieces into decent bite size pieces and place in a large bowl.
  • 8 doing one batch at a time (i don't know how big your salad spinner is) use your salad spinner (i like to use a med size model with the hand pump at the top)to remove excess water.
  • 9 once dried in spinner, toss in carrots and store in large gallon size plastic bags. store in the bottom crisper drawer in your fridge.

Amaretto Chicken Salad In Pineapple Boats

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

Ingredients

  • Servings: 4
  • 2 fresh pineapple, halved,cored
  • 2 cups cooked chicken breasts, diced
  • 3/4 cup mayonnaise (must be full fat)
  • 3 tablespoons amaretto, to taste (almond flavor liqueur)
  • 1 teaspoon salt, to taste
  • 2 tablespoons toasted slivered almonds, plus
  • more toasted slivered almonds, for garnish
  • 1/2 cup chopped celery

Recipe

  • 1 hollow out the pineapple halves, leaving behind 4 pineapple boats.
  • 2 crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
  • 3 drain crushed pineapple well over a bowl- save juice for another use.
  • 4 combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 tbsp of the amaretto, the salt, nuts, and celery.
  • 5 combine remaining 1/2 cup mayo and 2 tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
  • 6 fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
  • 7 before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.

Baked Salmon Tarator Style

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

  • Servings: 10
  • 1 garlic clove
  • 1 teaspoon sea salt
  • 400 g natural yoghurt
  • 100 ml tahini
  • lemon juice
  • 1 salmon (4- 4.5 kg)
  • sea salt and fresh ground pepper
  • 170 ml extra-virgin olive oil
  • 150 g walnuts
  • 2 lemons, juice
  • 1 medium red onion, finely diced
  • 3 long red chilies, seeded and finely diced
  • 2 cups coriander leaves, chopped
  • 1/2 cup mint leaf, shredded
  • 20 g sumac

Recipe

  • 1 to make the dressing, place the garlic and salt in a mortar and crush well. stir the garlic, yoghurt and tahini together until it becomes a thick paste. thin slightly with lemon juice (it should be the consistency of pure cream). taste for salt and refrigerate.
  • 2 preheat the oven to 150°c place the salmon on a large sheet of baking paper. season all over with salt and pepper and drizzle with 2 ½ tablespoons of the oil. wrap the salmon in the paper, place on a tray and bake in the centre of the oven for 25 minutes. gently turn the salmon over and cook for a further 25 minutes, by which time it should be medium–rare. remove from the oven and open the paper to stop the salmon cooking further. leave to cool to room temperature.
  • 3 turn the oven up to 200°c and roast the walnuts for 5 minutes. remove from the oven and rub briskly in a clean tea towel to remove as much of their skin as possible. chop finely and set aside.
  • 4 close to serving time, use a sharp knife to cut through the skin along the back of the salmon from head to tail. peel away the skin from one side. scrape away the thin layer of grey flesh (the blood line) to expose the pink flesh underneath. carefully transfer the salmon to a large serving plate. brush ½ cup of the yoghurt dressing over the top of the salmon.
  • 5 in a bowl, whisk the remaining oil with the lemon juice, salt and pepper. add the onion and chilli and whisk lightly. add the chopped walnuts, herbs and sumac. spoon the salad over the salmon, covering it as neatly as possible.
  • 6 use a metal spoon to ‘cut’ portions of the salmon and salad. serve with the remaining dressing.

Applebee's Low-fat Blackened Chicken Salad

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

  • Servings: 2
  • 2 boneless skinless chicken breast halves
  • 2 tablespoons light butter
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup grey poupon dijon mustard
  • 1/4 cup honey
  • 1 tablespoon prepared mustard
  • 1 tablespoon vinegar
  • 1/8 teaspoon paprika
  • 1 cup water
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1/2 tablespoon worcestershire sauce
  • 1/2 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 8 cups chopped iceberg lettuce
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup shredded fat free mozzarella cheese
  • 1/2 cup shredded fat-free cheddar cheese
  • 1 large tomato, diced
  • 1 hardboiled egg , diced

Recipe

  • 1 make salad dressing by mixing ingredients in a small bowl by hand. store in a covered container in the fridge until salad is ready.
  • 2 combine water, lime juice, soy sauce, and worcestershire in a medium bowl and stir.
  • 3 add the chicken to lime juice mixture. cover bowl and keep in the fridge overnight or for at least a few hours.
  • 4 combine spices for the spice blend in a small bowl.
  • 5 sprinkle a teaspoon over one side of the chicken breasts, cover the entire surface with spice.
  • 6 melt butter in a hot pan.
  • 7 sear chicken breasts for 2-3 minutes.
  • 8 while first side is cooking, sprinkle another teaspoon of spice blend over the top of each breast.
  • 9 flip over and sear for another 2-3 minutes. surface of the chicken should be charred and black.
  • 10 finish chicken off on your grill or broiler by cooking both sides for 2-3 minutes or until done.
  • 11 while chicken is cooking, prepare salads by putting lettuce into two large bowls.
  • 12 add cabbage and carrots.
  • 13 mix the cheeses together and top the salads with the cheeses and half of hard-boiled egg.
  • 14 sprinkle diced tomato on each salad.
  • 15 slice the chicken breasts into 1/2-inch slices.
  • 16 spread chicken over salad and serve with dressing on side.

Avocado Sushi Salad

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

Ingredients

  • Servings: 4
  • 1 cup rice
  • 1/4 teaspoon salt
  • 1/4 cup rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons lime juice
  • 4 teaspoons sugar
  • 1 carrot, cut into 1/4-inch dice
  • 2 small avocados, cut into 1/4-inch dice
  • 24 small spinach leaves

Recipe

  • 1 in a medium saucepan, bring 2 cups of water to a boil.
  • 2 add the rice and salt, cover and simmer for 17 minutes or until tender.
  • 3 meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil.
  • 4 remove from the heat.
  • 5 stir into the cooked rice.
  • 6 transfer the seasoned rice to a bowl and let cool to room temperature.
  • 7 stir the carrot and avocados into the rice.
  • 8 dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down.
  • 9 arrange the spinach on serving plates and invert the molded rice salads onto the spinach.

Berbere Sauce

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

Ingredients

  • 2 teaspoons cumin seeds
  • 4 whole cloves
  • 1/2 teaspoon cardamom seed
  • 1/2 teaspoon whole black peppercorn
  • 1/4 teaspoon whole allspice
  • 1 teaspoon fenugreek seeds
  • 1/2 cup dried onion flakes
  • 3 ounces new mexico red chilies, stemmed and seeded
  • 3 small long dried hot red chili peppers, seeded
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/2 cup salad oil or 1/2 cup peanut oil
  • 1/2 cup dry red wine
  • 1 teaspoon cayenne (to taste)

Recipe

  • 1 mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. place in a small frying pan over medium heat. stir constantly until they release their fragrance, about 1-2 minutes
  • 2 do not burn or discolor the spices. cool completely.
  • 3 combine the toasted spices and all the other ingredients, except the oil and wine, in a spice grinder or electric coffee grinder and grind in fine batches.
  • 4 this may take a few minutes. keep your face away from the machine, as it will release a very spicy aroma that may irritate your eyes or throat.
  • 5 place spice blend in a bowl and add the oil and wine. add cayenne pepper to taste.
  • 6 stir until thick and store in closed plastic container in the frig.

Applebee's Aztec Chicken Salad

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

Ingredients

  • Servings: 6
  • 3/4 lb fresh boneless skinless chicken breast
  • chipotle chili dry rub seasonings, from specialty store to taste
  • 1 ounce vegetable oil
  • 1 lb chopped salad greens, washed (romaine, iceberg, etc)
  • 2 ounces red bell peppers, cut 1/4-inch dice
  • 2 ounces green bell peppers, cut 1/4-inch dice
  • 2 ounces red onions, cut 1/4-inch dice
  • 2 ounces corn kernels, fresh (or thawed frozen)
  • 2 ounces celery, cut 1/4-inch dice
  • 2 ounces black beans, drained, rinsed (1/8 of a 15-oz can)
  • 2 cups tri-color corn tortilla strips (or crushed chips)
  • 1 cup smoky tomato vinaigrette (or dressing of your choice)
  • 4 ounces shredded monterey jack pepper cheese

Recipe

  • 1 heat oil in skillet over medium heat. rub chipotle spice over chicken breasts and cook in skillet to a 165º internal temperature.
  • 2 while cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. rinse and wash all vegetables in cold, 40º water with 1/2 cup of salt and 1/2 cup of vinegar. drain.
  • 3 clean and sanitize cutting board and knife. chop salad greens into 1x1" squares. trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
  • 4 mound salad onto plate and top with pepper jack cheese. when chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.

Avocado Summer Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 2
  • 1 hass avocado, peeled and sliced (do this at the last minute to prevent browning)
  • 1 small tomato, sliced
  • 1 cup romaine lettuce, coarsely chopped
  • 2 tablespoons salsa (i use simply the best salsa)
  • 2 teaspoons red wine vinegar
  • 2 tablespoons chopped red onions
  • salt and pepper

Recipe

  • 1 place lettuce on on plate. top with sliced tomatoes. (about three per serving).
  • 2 sprinkle vinegar. may not need all, just eyeball it.
  • 3 top with salsa.
  • 4 place avocado in fan shape atop salad and tomato mixture.
  • 5 sprinkle red onion on top.
  • 6 salt and pepper to taste.