August 15th, 2009 · Comments Off
Raspberry Shrimp Salad with Raspberry Vinaigrette
Raspberry Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons raspberry vinegar
9 tablespoons vegetable oil
2 tablespoons raspberry puree
2 teaspoons granulated sugar
Salt and pepper to taste
Shrimp
2 cups cleaned, cooked shrimp
1 cup raspberries
1 cup chopped mango
1 tablespoon finely chopped red onion
4 cups salad greens
Whisk the mustard, vinegar, oil, raspberry puree and sugar until emulsified. Add salt and pepper to taste.
Combine shrimp, mango and onion. Toss with 4 tablespoons of dressing. Gently fold in raspberries. Toss greens with 4 tablespoons of dressing.
Divide greens onto four plates; top with shrimp mixture. Serve extra dressing on the side.
Serves 4.
All that is human must retrograde if it does not advance. — Edward Gibbon
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August 8th, 2009 · Comments Off
Potato-Bacon Salad
6 medium potatoes, boiled, peeled and cubed
1/2 pound bacon fried, drained and crumbled
1/2 cup chopped onion
3/4 cup chopped celery
Put into a large bowl, then make dressing.
Dressing
3/4 cup real mayonnaise (not Miracle Whip)
3/4 cup sour cream
2 teaspoons salt
1/4 teaspoon pepper
Mix together and pour over potato mixture. Stir gently to mix.
Ridicule is the best test of truth. — Philip Dormer Stanhope Chesterfield
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July 24th, 2009 · Comments Off
Squid Salad
Posted by JBic01 at recipegoldmine.com 8/15/02 6:27:32 pm
Source: Squid, the Versatile Shellfish
2 pounds whole squid
2 cups boiling water
2 teaspoons salt
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup sliced red onion
1 clove garlic, crushed
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
Clean squid. Cut mantle and tentacles into 1 inch pieces.
Place squid in boiling salted water. Cover and simmer for 5-10 minutes until tender. Drain and rinse in cold water. Drain.
Combine oil, lemon juice, onion, garlic, parsley, salt and squid. Cover and let stand for several hours in the refrigerator.
Makes approximately 2 cups salad. Serve as appetizer.
Do not do unto others as you would that they should do unto you. Their tastes may not be the same. — George Bernard Shaw
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July 9th, 2009 · Comments Off
Pineapple Chicken Salad
2 pounds chicken pieces
2 cups chicken broth
1 cup diced pineapple
2 stalks celery, sliced diagonally
1 cup mayonnaise
2 tablespoons light cream
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 cup toasted sliced almonds
Put chicken in a large saucepan. Add chicken broth. Bring to a boil and simmer over low heat for 35 to 45 minutes.
Remove chicken from pan and allow to cool. Discard the skin and bones. Chop the chicken meat into small pieces, and place in a large bowl. Add the pineapple and celery. In a small bowl, combine the mayonnaise, cream, celery salt and pepper. Add the mayonnaise mixture to the chicken and toss to combine. Chill for at least 30 minutes.
Sprinkle almonds over top just before serving.
You can put wings on a pig, but you don make it an eagle. — William Jefferson Clinton
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July 5th, 2009 · Comments Off
Three Bean Salad
1 1/2 cups green beans
1 1/2 cups yellow wax beans
1 1/2 cups red kidney beans
1 1/2 cups chick peas
Green bell pepper, chopped
1 large onion, sliced
1/3 cup oil
2/3 cup vinegar
Salt and pepper
2 teaspoons granulated sugar
Combine beans, bell pepper and onion in a large bowl with a cover. Mix dressing and pour over beans. Chill overnight.
When you take charge of your life, there is no longer need to ask permission of other people or society at large. When you ask permission, you give someone veto power over your life. — Geoffrey F. Albert
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July 1st, 2009 · Comments Off
Antipasto Crab Salad
1 (6 or 8 ounce) package frozen Alaskan King crab
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles
Lettuce
Thaw, drain and slice crab.
Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.
Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.
Makes 4 servings.
C makes it easy to shoot yourself in the foot. C++ makes it harder, but when you do, it blows away your whole leg. — Bjarne Stroustrup
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June 24th, 2009 · Comments Off
Summer Basil Vinaigrette
Posted by Don from NJ at recipegoldmine.com 8/8/2001 7:25 am
Source: Asbury Park Press
2 tablespoons Dijon mustard
6 ounces sherry vinegar (red wine vinegar is suitable substitute)
1 small shallot
2 cloves garlic
1 tablespoon honey
1/2 teaspoon salt
Black pepper (fresh ground)
1 bunch basil
18 ounces extra virgin olive oil (very well chilled)
It is much more secure to be feared than to be loved. — Niccolo Machiavelli
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June 23rd, 2009 · Comments Off
Killer Blue Cheese Dressing (for Couzan Billy Burger)
Posted by Tim Christensen at recipegoldmine.com May 29, 2001
This is the BEST Blue Cheese Dressing. It took me 17 years to develop the recipe and it is great.
Small intimate dinner parties are a big part of my life.
Nothing is better than sharing a well prepared meal with my wife and another couple.
One of the things I missed after leaving the restaurant industry was having at my disposal a number of fine salad dressings.
When guests join us for a night of dinner and wine a big challenge has been finding a salad dressing that can be enjoyed by all. My search took 17 years but was well worth it.
1 clove garlic
Pinch of dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
Pinch of white pepper
1 tablespoon plus 1 teaspoon red wine vinegar
1/3 teaspoon Worcestershire sauce
Tabasco, to taste
1/3 cup sour cream
1 cup mayo
1 1/2 ounces buttermilk
3 ounces Maytag Blue Cheese
Crush Garlic glove and dice.
Whisk all spices together in the red wine vinegar; add sour cr?me, then Mayo and then buttermilk. Make sure you leave healthy sized chunks of cheese so your friends get that little surprise.
The only advice I ever give people when I share a recipe is two fold:
1) The first time you make a recipe follow the directions to the letter and, 2) Use the very best quality of the listed items.
If you follow these two rules I believe you will agree that this is truly a ?Killer Blue Cheese Dressing."
The salad itself is also important.
I always cut the heart out of the Romaine. I tear the Romaine (rather than cut it). I ALWAYS peel my tomatoes before slicing and I always seed them.
Mix the lettuce and tomatoes in a large bowl. Add the dressing about a tablespoon at a time while continuing to toss. Make sure all items are covered but not smothered. Take some fresh blue cheese (not used in the dressing) and crumble it over the individual salad servings.
I also hard boil an egg (I use Julia?s hard boiled egg recipe) shred and dust the top of salad before serving.
As an aside, I have had about 20 people tell me after eating the salad that, ?I have never liked Blue Cheese Dressing ? UNTIL NOW!?
Last, please take the time to find a Blue Cheese OTHER than Danish Blue. It is worth the search.
The meeting of two personalities is like the contact of two chemical substances if there is any reaction, both are transformed. — Carl Jung
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June 21st, 2009 · Comments Off
Cold Wild Rice Salad
Posted by Darlene at recipegoldmine.com 2/17/2002 4:11 pm
Grapes and mandarin oranges give this make-ahead medley a hint of sweetness. Its the perfect partner for beef, pork, chicken, or fish.
1 (6 ounce) package long grain and wild rice mix
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup chopped celery (1 stalk)
1/2 cup sliced green onions (4 medium)
1/2 cup seedless red grapes, halved
3 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon pepper
1 (11 ounce) can mandarin orange sections, drained
2/3 cup toasted chopped pecans
Prepare rice mix according to package directions, except do not add oil or butter. Cool.
In a large bowl, stir together rice mixture, water chestnuts, celery, green onions, and grapes. In a screw-top jar, combine olive oil, lemon juice, and pepper. Cover; shake well. Pour lemon juice mixture over rice mixture; toss to coat.
Cover and chill in the refrigerator for at least 4 hours or up to 24 hours. To serve, gently stir in mandarin oranges and pecans.
Makes 8 to 10 side-dish servings.
Per serving: 219 cal., 12 g total fat (1 g sat. fat), 0 mg chol., 302 mg sodium, 28 g carbo., 3 g fiber, and 3 g pro. Dietary exchanges: 1-1/2 starch, 1/2 fruit, 2 fat
The skull lay tilted in such a manner that it stared, sightless, up at me as though I, too, were already caught a few feet above him in the strata and, in my turn, were staring upward at that strip of sky which the ages were carrying farther away from me. — Loren
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June 20th, 2009 · Comments Off
Pasta Salad with Cucumber, Tomato and Cilantro
Posted by JBic01 at recipegoldmine.com 5/7/02 9:34:42 am
1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice, fresh
1 tablespoon cilantro, chopped
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta, cooked and drained
Peel, seed and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta. Toss gently. Chill thoroughly prior to serving.
Whatever happened to that old-fashioned Grandpa If he still survives, he must be hiding in the small towns. You sure don see him very often in the big city. The big-city Grandpa has gone big time. … He is the life of every party, and out to prove he is just as young as he ever was. A grandchild who makes the mistake of calling him Gramps is lucky if he isn rewarded by a quick kick in the stomach. — Hal
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