Cabbage Fruit Salad With Sour-cream recipe

                                                      Cabbage Fruit Salad With Sour-cream recipe

Cabbage Fruit Salad With Sour-cream recipe Ingredients

2 cups Cabbage; raw -- shredded
1 each Apple; med., diced -- unpeeled
1 tablespoon Lemon juice
1/2 cup Raisins
1/4 cup Pineapple juice
1 1/2 teaspoons Lemon juice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour cream

Cabbage Fruit Salad With Sour-cream recipe cooking tips

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.Cabbage Fruit Salad With Sour-cream recipe.

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Buffet Make-Your-Own Salad recipe

                                               Buffet Make-Your-Own Salad recipe

Buffet Make-Your-Own Salad recipe Ingredients

2 chickens -- cooked, * see note
4 cups cooked rice
3 cans chow mein noodles -- large cans
5 cups gravy -- ** see note
3 cups celery -- diced
10 green onions -- sliced
16 ounces pineapple chunks in juice -- drained
2 cups cheddar cheese -- shredded
1 cup toasted almonds -- slivered
1 1/2 cups toasted coconut
1 cup black olives -- chopped

Buffet Make-Your-Own Salad recipe cooking tips

* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized
pieces.
** Use chicken gravy or combination of broth, chicken soup and gravy.
Heat chicken and gravy together. Place in pretty serving or
chafing dish. Place other items in a decorative fashion on buffet
table. Guests can build their own salads using these ingredients.
This can be made in advance and stored separately, ready to assemble
when needed.Buffet Make-Your-Own Salad recipe.

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Broccoli Salad recipe

                                                                 Broccoli Salad recipe

Broccoli Salad recipe Ingredients

1 each Head of broccoli flowerets
3/4 cup Shredded cheddar cheese
1/2 cup Drained kidney beans
1/2 each Basket of 1/2'd cherry tom
1 each Small onion (cut thin)
3/4 cup Sliced fresh mushrooms
1 package Good Seasons Italian salad mix

Broccoli Salad recipe cooking tips

Toss and marinate 4 hours or overnight.Broccoli Salad recipe.

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Broccoli Sesame Salad recipe

                                                            Broccoli Sesame Salad recipe

Broccoli Sesame Salad recipe Ingredients

1 head broccoli
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds -- toasted

Broccoli Sesame Salad recipe cooking tips

Wash broccoli, discarding leaves and toughest part of stem. Blanch
entire head in boiling water for one minute. Rinse under cold water.
Break off florets and cut remaining stem (peeled, if desired) into 2"
pieces.
Preheat oven to 450 degrees. Pour olive oil onto a baking sheet.
Spread broccoli pieces in one layer, turning to coat with olive oil.
Roast at 450 degrees for 5 minutes, turn broccoli pieces over, and
continue roasting until broccoli begins to brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil. Stir in 3
tablespoons sesame seeds. When broccoli is done, transfer to a bowl and
pour dressing over it, stirring gently to coat. Sprinkle with remaining
tablespoon sesame seeds. Serve warm or at room temperature.Broccoli Sesame Salad recipe.

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BOSTON BEAN SALAD recipe

                                                  BOSTON BEAN SALAD recipe

BOSTON BEAN SALAD recipe Ingredients

1 15 oz can navy beans
Drained and rinsed
1 15 oz can red beans -- drained
And rinsed
1 15 oz can black beans
Drained and rinsed
2 Stalks celery -- sliced (about
1 Cup)
1/2 cup Thinly sliced green onion
1/2 cup Vinegar [or more]
1/4 cup Molasses
1 tablespoon Dijon-style mustard
1/4 teaspoon Pepper
2 cups Torn curly endive

BOSTON BEAN SALAD recipe cooking process

In a large bowl, combine beans, celery, and green onion. For dressing,
combine vinegar, molasses, mustard and pepper, and mix well. Pour over
bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the
longer the better!), stirring occasionally. Just before serving, stir
in endive.BOSTON BEAN SALAD recipe.

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POTATO SALAD recipe

                                                                POTATO SALAD recipe

POTATO SALAD recipe Ingredients

1/2 cup Salad oil
1 cup Salad dressing
1 tablespoon Mustard
2 tablespoons Vinegar
2 tablespoons Sugar
8 each Potatoes cooked, peeled -- and
1/2 cup Onion-chopped
1/4 cup Pickles-chopped
2 each Celery-chopped
3 each Eggs -- hard-cooked and chop
1 teaspoon Celery seed
Salt -- to taste
Pepper -- to taste

POTATO SALAD recipe cooking tips

In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar.
In large bowl, place diced potatoes. Add onions, pickles, celery,
celery seed, and eggs. Salt and pepper to taste. Add dressing.
Toss lightly to coat.POTATO SALAD recipe.

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Blue Cheese Salad recipe

                                                              Blue Cheese Salad recipe

Blue Cheese Salad recipe Ingredients

1 cup Sour cream
1 cup Mayonnaise
1 tablespoon Dry mustard
1 tablespoon Oregano
1 tablespoon Fresh ground black pepper
4 ounces Blue cheese
1/2 tablespoon Garlic oil
1 tablespoon Lemon juice
1 each Package fresh spinach

Blue Cheese Salad recipe cooking tips

Blend the sour cream and mayonnaise together in a bowl. Stir in the
mustard, oregano and black pepper. Crumble the blue cheese and stir
into the dressing.
Add the garlic oil and lemon juice and whisk into the dressing. Pour
some of the dressing over the spinach and serve. When we are off our
collective diet, we can add other garnishes such as cheese, sprouts,
croutons, bacon ....the list of fattening goodies will be endless.

Yield 6-8 portions Blue Cheese Salad recipe.

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Blue Cheese Potato Salad recipe

                                                    Blue Cheese Potato Salad recipe

Blue Cheese Potato Salad recipe Ingredients

-----Mix together-----
2 bunches green onions -- washed and chopped
5 stalks celery -- chopped
1/2 cup fresh dill -- chopped
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
Salt and pepper to taste

Blue Cheese Potato Salad recipe cooking tips

---Add about-----
1/2 cup crumbled blue cheese -- to 3/4, and mix well
Let mixture sit overnight (very important), as the blue cheese needs to
blend with the dressing. Then, toss dressing with about 5 pounds of
cooked, cut potatoes, more salt, and a little vinegar. I use small
red potatoes, and then cut them into quarters or sixths if they are
larger. I cut them first and then cook them, just until they are
done, and then rinse them in cold water to stop cooking. Then I
usually toss them with a little vinegar and salt - remember, potatoes
SOAK up salt.Blue Cheese Potato Salad recipe.

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BLACKENED CHICKEN WITH CAESAR SALAD recipe

                                    BLACKENED CHICKEN WITH CAESAR SALAD recipe

BLACKENED CHICKEN WITH CAESAR SALAD recipe Ingredients

-----FOR CHICKEN-----
1 Bottle prepared Italian
Dressing (8oz)
1/2 cup Dry white wine
4 Chicken breasts halves
Skinned and de-boned
1 tablespoon Dried marjoram leaves
1 tablespoon Dried oregano leaves
1 tablespoon Dried thyme leaves
1 teaspoon Salt
1 teaspoon Black pepper -- freshly ground
1/2 teaspoon Ground red cayenne pepper
1/2 cup Butter or margarine -- melted
-----FOR SALAD-----
1 can 2 oz Anchovies
3 tablespoons Fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Fresh parsley -- chopped
1 teaspoon Dijon style mustard
1/2 teaspoon Freshly ground black pepper
1 Garlic clove -- crushed
1/4 cup Olive oil
2 tablespoons Parmesan cheese -- grated fresh
10 cups Salad greens -- mixed

BLACKENED CHICKEN WITH CAESAR SALAD recipe cooking tips

BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add
chicken; marinate 1 hour, turning several times. Grind marjoram,
oregano, thyme, salt, black pepper and ground red pepper to fine powder
in coffee or spice grinder or mini chop food processor. Spread mixture
on plate. Heat 12 inch cast iron skillet over high heat until smoking,
5 to 10 minutes.
Drain chicken; dip into seasoning mixture to coat both sides, shaking
off excess. Place in hot skillet; pour 2 T butter over each piece.
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until
cooked through. Serve chicken, sliced, on top of caesar salad. CAESAR
SALAD: Use a fork to mash the anchovies into a paste in a small bowl;
stir in the lemon juice, worcestershire sauce, chopped fresh parsley,
dijon style mustard, freshly ground black pepper and the crushed
garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated
parmesan cheese. Pour the dressing over mixed salad greens in a large
bowl; toss thoroughly to coat.BLACKENED CHICKEN WITH CAESAR SALAD recipe.

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BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE recipe

                      BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE recipe

BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE recipe Ingredients

1 1/4 cups Dried black beans -- soaked
4 cups Water
1 each Bay leaf
1/2 teaspoon Salt
1 tablespoon Red wine vinegar
1 each Clove garlic -- minced
1/4 teaspoon Cumin
1 teaspoon Hot pepper sauce
1 tablespoon Chopped cilantro
2 tablespoons Olive oil
1/2 each Red pepper -- diced
1/2 each Yellow pepper -- diced
1/2 each Green pepper -- diced
1 each Red onion -- diced
4 each Scallion -- thinly sliced

BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE recipe cooking tips

Drain beans & rinse well. Put in a large pot with the water & bay leaf.
Bring to a boil & simmer for 1 to 1 1/2 hours. Drain.
Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro &
olive oil in a small bowl. Pour over warm beans. Toss well. Add
remaining ingredients. Toss gently, garnish with fresh cilantro &
serve at room temperature.BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE recipe.

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BLACK BEAN SALAD WITH ORANGES recipe

                                         BLACK BEAN SALAD WITH ORANGES recipe

BLACK BEAN SALAD WITH ORANGES recipe Ingredients

3 each Garlic cloves -- minced
1/2 each Red onion -- chopped
1/2 each Red bell pepper -- diced
1/2 each Yellow bell pepper -- diced
1 teaspoon Cumin
2 teaspoons Coriander
Juice of 4 limes
1/2 cup Olive oil
1 each Jalapeno pepper -- minced
2 cups Cooked black beans
1 tablespoon Cilantro
2 each Oranges, peeled -- sectioned

BLACK BEAN SALAD WITH ORANGES recipe cooking tips

Combine first nine ingredients in order in large bowl. Toss on beans &
oranges. Mix to coat. Season to taste with salt & pepper.BLACK BEAN SALAD WITH ORANGES recipe.

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BLACK BEAN RELISH II recipe

                                                      BLACK BEAN RELISH II recipe

BLACK BEAN RELISH II recipe Ingredients

2/3 cup Black beans -- cooked until
tender and drained
1/2 bn Cilantro -- chopped
1/2 cup Corn
1/3 cup Red bell peppers; seeded -- and diced the size
of the beans
2 tablespoons Olive oil
1 Lime -- juiced
2 dashes Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)

BLACK BEAN RELISH II recipe cooking tips

In a medium bowl place all of the ingredients and stir them together.
Let the relish sit for 1 hour before serving it.BLACK BEAN RELISH II recipe.

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Black bean and corn salad recipe

                                                               Black bean and corn salad recipe

Black bean and corn salad recipe Ingredients

2 cups Dried black beans -- - (picked over and r
30 ounces -Canned black beans -- - (rinsed and draine
1/3 cup Freshly squeezed lime juice
1/2 cup Olive oil
1 Garlic clove -- minced
1 teaspoon Fine sea salt
1/8 teaspoon Cayenne pepper
2 Ears corn -- - (kernals cut off)
1 1/2 cups -(thawed) Frozen corn
1 Avocado -- - peeled, stone remo
cut into 1/2-inch pieces
1 small Red bell pepper -- seeded
and cut into 1/2" pieces
2 medium Tomatoes -- - cut into 1/2-inch
6 Green onions -- with tops
finely chopped
1 Fresh hot chile pepper -- - seeded and minced
1/2 cup Coarsely chopped cilantro -- - (optional)

Black bean and corn salad recipe cooking process

If using dried beans, place the beans in a large bowl and add enough
water to cover by 2 inches. Place the bowl in a cool place and let the
beans soak for 6 to 12 hours. Drain and rinse the beans.
Put the beans into a large pot and add enough fresh water to cover the
beans by 1 inch. Bring to a simmer over medium high heat, reduce the
heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2
hours (depending on the age of the beans). Thoroughly drain the beans
and let them cool.
Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with the lid and shake until the ingredients are well mixed.
In a salad bowl, combine the cooked or canned beans, corn, avocado,
bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake
the Lime Dressing and pour it over the salad. Stir until well coated.
(The salad can be prepared a few hours ahead, but don't add the avocado
until serving time. Refrigerate, and adjust the seasonings before
serving.)
Makes 4 to 5 main-course servings or 8 to 10 side-dish servings Black bean and corn salad recipe.

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Black bean and rice salad recipe

                                                            Black bean and rice salad recipe

Black bean and rice salad recipe Ingredients

2 cups Cooked rice -- cooled to room tempe
1 cup Cooked black beans
1 cup Chopped fresh tomato
2 ounces Cheddar cheese (optional) -- - shredded
1 tablespoon Snipped fresh parsley
1/4 cup Light Italian dressing
1 tablespoon Fresh lime juice
Lettuce leaves

Black bean and rice salad recipe cooking tips

Combine rice, beans, tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture; toss. Serve on
lettuce leaves.Black bean and rice salad recipe.

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Black and white bean salad recipe

                                                             Black and white bean salad recipe

Black and white bean salad recipe Ingredients

2 cups Red onions -- finely chopped
2 tablespoons Olive or Vegetable Oil
1/3 cup Red Wind Vinegar
1/4 cup Chopped Red Pepper
2 tablespoons Minced Parsley
20 milliliters Garlic -- Minced
2 tablespoons NutraSweet (or) Spoonful (tm)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup 15 oz. Great Northern Beans -- Rinsed and
Drained
1 cup 15 oz, Black Beans -- Rinsed and Drained

Black and white bean salad recipe cooking tips

Saute Onions in oil until crisp-tender in a medium skillet; Remove from
heat and cool until warm. Stir in vinegar, red pepper, parsley,
garlic, NutraSweet (or) Spoonfull (tm), salt and pepper.
In a serving bowl put the beans, (both types) and pour the onion
mixture over them. Mix well and serve.
Makes 8 servings Black and white bean salad recipe.

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Berried Avocado Grapefruit Salad recipe

                                                              Berried Avocado Grapefruit Salad recipe

Berried Avocado Grapefruit Salad recipe Ingredients

Bibb lettuce
Watercress
2 avocados -- seed, peel, slice
2 cups grapefruit sections
1 cup fresh raspberries

Berried Avocado Grapefruit Salad recipe cooking tips

Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.Berried Avocado Grapefruit Salad recipe.

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Bean Salad recipe

                                                                                 Bean Salad recipe

Bean Salad recipe Ingredients

1 cup kidney beans -- dry
1 cup lima beans -- dry
1 cup pinto beans -- dry
1 cup garbanzo beans -- dry
1 cup green beans
1 red onion -- chopped
3 tablespoons fresh chopped parsley
freshly ground black pepper -- to taste
-VINAGRETTE-
1/3 cup virgin olive oil
3/4 cup red wine vinegar
1 teaspoon dry mustard
3 cloves garlic -- minced
2 teaspoons oregano

Bean Salad recipe cooking tips

Soak all dry beans overnight in water to cover. Rinse and place in a
large pot and fill with water to cover. Cook for 1 hour,or until done,
then turn heat off and add green beans. let sit in the hot water for 30
minutes. Drain. Mix in the onion, parsley, pepper and vinaigrette.
Refrigerate overnight.
Vinaigrette: Whisk all ingredients together and pour over salad.Bean Salad recipe.

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Bavarian Sausage Salad recipe

                                                               Bavarian Sausage Salad recipe

Bavarian Sausage Salad recipe Ingredients

1/2 pound Knockwurst -- cooked / cooled
2 each Pickles -- small
1 each Onion -- medium
3 tablespoons Vinegar
1 tablespoon Mustard -- prepared *
2 tablespoons Vegetable oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
1/4 teaspoon Sugar
1 tablespoon Capers
1 tablespoon Parsley -- chopped

Bavarian Sausage Salad recipe cooking tips

* Mustard must be the strong Djon or Gulden Type.
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix
together the vinegar, mustard and oil. Add salt, pepper, paprika and
sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in
the chopped knockwurst, pickles, and onions. Just before serving,
garnish with chopped parsley. Bavarian Sausage Salad recipe.

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Bavarian Potato Salad recipe

                                                                    Bavarian Potato Salad recipe

Bavarian Potato Salad recipe Ingredients

4 cups Potatoes -- *
2 cups Chicken broth -- **
1/2 teaspoon Salt
1/4 cup Vegetable oil
1/3 cup Onion -- chopped
1/2 teaspoon Sugar
2 tablespoons Lemon juice
Pepper -- as desired

Bavarian Potato Salad recipe cooking tips

*Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth
may be either home made or commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes. Marinate salad 1 to 2 hours before serving.
Serve at room temperature. Bavarian Potato Salad recipe.

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Basic Potato Salad recipe

                                                                       Basic Potato Salad recipe

Basic Potato Salad recipe Ingredients

2 pounds new potatoes
1/2 pound mushrooms
3 green onions
3 stalks celery
3 tablespoons vinegar
2 hard-boiled eggs
2 tablespoons Dijon mustard
1/4 cup mayonnaise
Salt, pepper

Basic Potato Salad recipe cooking tips

Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms,
onions and celery and combine in mixing bowl. When potatoes are tender,
drain and halve or quarter potatoes, depending on size and add to bowl.
Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and
add to bowl.
Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently. Basic Potato Salad recipe.

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