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Old May 23rd, 2008, 03:05 AM   #41
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FRESH MUSHROOM SALAD
15 MED-SIZE MUSHROOM CAPS
½ AVOCADO, PEELED AND MASHED
1 HARD-COOKED EGG YOLK, MASHED
1 tsp. CHOPPED PARSLEY
1 tsp. FINELY CHOPPED ONION
1 tsp. WINE VINEGAR
JUICE OF LEMON
2 TBSP. GARLIC OIL
GARNISH WATERCRESS
3 THIN SLICES OF FETA CHEESE

1.Wash mushrooms thoroughly and cut into thin slices. Places in a large salad bowl.
2. Combine the avocado, egg yolk, parsley and onion and add to the mushrooms. Toss lightly.
3. Just before serving, add the oil, vinegar, lemon juice and garlic oil. Toss thoroughly and serve on chilled salad plates, garnished with sprigs of fresh watercress and a thin slice of feta cheese.
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Old June 2nd, 2008, 06:30 PM   #42
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LOBSTER SALAD

Yield: 4 servings

Ingredients:
Citrus Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons fresh grapefuit juice
1 tablespoons honey
1/4 cup extra virgin olive oil
1 tablespoon shallot, finely diced
1 teaspoon jalapeno, finely diced (or to taste)
salt and pepper, to taste

For the salad:
4 cups baby field greens
1 mango
1 avocado
1/2 lb lobster meat

Instructions:
Mix and shake vinaigrette adding jalepeno, salt and pepper to taste. Toss baby field greens in vinaigrette. Place baby field greens on plates.

Slice mango and avocado into slivers. Alternate slivers of avocado and mango in flower pattern, leaving a 2 inch hole in center.

Divide lobster meat into 4 equal portions and place in center of plate.
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Old June 2nd, 2008, 07:03 PM   #43
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Bombay Cauliflower Salad

PREPARATION TIME: 5 minutes COOKING TIME: 5 minutes

YIELD: enough for 4 to 6 persons


1/2 medium cauliflower, cut into very small flowerets
1/2 cup dry-roasted peanut powder
1/3 cup grated fresh coconut
1 tablespoon fresh green chili, seeded and finely chopped
1/2 teaspoon salt
1/2 teaspoon brown sugar
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh coriander


1. Blanch the cauliflower pieces in boiling water for one minute.

2. Rinse the cauliflower under cold running water until it cools to room temperature. Drain it thoroughly and place in a bowl. Add the peanut powder, coconut, chili, salt, sugar, and lemon juice. Mix well. Garnish with chopped fresh coriander and serve immediately.






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Old June 5th, 2008, 05:18 PM   #44
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BEAN SALAD WITH SF GOLDEN GATE DRESSING
SERVES 8
DRESSING:

½ C GRANULATED SUGAR
½ tsp DRY MUSTARD
1 tsp SALT
2 TBSP ALL-PURPOSE FLOUR
1 EGG
½ WHITE WINE VINEGAR
1 ½ TBSP BUTTER

SALAD:

1 (16 OZ) CAN CHICKPEAS
(GARBANZO BEANS)
1 8 OZ) CAN CORN KERNELS
1 C DICED CELERY
½ CHOPPED RED ONION
2 TBSP DICED PIMIENTOS
¼ C DICED GREEN BELL PEPPERS
1. To make the dressing, stir together the sugar, mustard, salt and flour in a small bow. In another small bowl, beat the egg with a fork , then beat into the dry mixture.
2. In a small saucepan, combine the vinegar, water, butter; cook over low heat until the mixture simmers. remove from the heat and gradually add the egg mixture, stirring vigorously.
3. Return to heat and cook, stirring constantly, until smooth and thick, 2 or 3 minutes.
4. Drain the chickpeas and corn kernels. Dice the celery. Peel and chop the onion into ¼-inch pieces. Dice the pimientos into 1/8-inch pieces. Remove the seeds and stem from the green pepper and chop into ¼-inch pieces.
Combine the chickpeas, corn, celery, onion, pimiento, and green pepper in a large glass bowl. Moisten to taste with the dressing. Chill before serving.
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Old June 5th, 2008, 09:47 PM   #45
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STUFFED EGGPLANT SALAD
2 LARGE EGGPLANTS
4 MED TOMATOES, PEELED AND DICED
1/3 C THINLY SLICED GREEN ONION
¼ C OLIVE OR SALAD OIL
½ C FRESH LEMON JUICE
¼ C CHOPPED PARSLEY
1 TBPS SUGAR
2 ½ TSP SALT
2 TSP OREGANO
¼ TSP GROUND BLACK PEPPER

1. Wash and dry eggplants; place on a cookie sheet. Bake in a 375 oven 35 to 45 minutes, or until tender when pierced with a fork. Cool.
2. Cut a thin lengthwise slice from the side of each eggplant; carefully spoon out pulp. Chill shells.
3. Dice pulp and put into a bowl. Add tomatoes, green onion, oil, lemon juice, parsley, sugar, salt, oregano, and pepper; toss to mix. Chill.
4. Before serving, drain off excess liquid from salad mixture. Spoon salad into shells.
Serves 6
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Old June 5th, 2008, 10:03 PM   #46
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FRUITED CARROT SALAD

4 CARROTS
1 C UNSWEETENED PINEAPPLE JUCE
2 ½ C ORANGE JUICE
LETTUCE CUPS
SNIPPED MINT

1. Pare carrots into strips with a vegetable peeler. Place in a shallow glass dish; pour fruit juices over. Refrigerate covered 6 hours or over night, stirring occasionally.
2. Drain carrots, spoon into lettuce cups, and garnish with mint.
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Old June 5th, 2008, 10:04 PM   #47
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ITALIAN DRESSING
6 TBSP OLIVE OIL
3 TBSP WINE VINEGAR
1 CLOVE GARLIC, CRUSHED IN A GARLIC PRESS
¼ TSP. SALT
1/8 TSP PEPPER
1. Place all ingredients in a screw-top jar, shake well, and chill.
2. Just before serving, beat or shake thoroughly.
3. About 1 ½ cup dressing

ANCHOVY DRESSING:

SAME AS ABOVE RECIPE + 1 TSP prepared mustard and 2 finely chopped anchovy fillets to jar before shaking.
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Old June 5th, 2008, 10:06 PM   #48
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CUCUMBER SALAD
2 C PLAIN YOGURT
1 SCALLION, CHOPPED
1 TSP MINT
½ TSP SALT
FRESHLY GROUND PEPPER
PINCH DILL
1 GARLIC CLOVE, CRUSHED IN A GARLIC PRESS
4 CUCUMBER, PARED AND THINLY SLICED

Mix yogurt with scallion, salt, pepper, dill and garlic. Add cucumber and toss to coat with dressing. refrigerate 1 hour. Servings 6
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Old June 5th, 2008, 10:11 PM   #49
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GREEK SALAD IN PEPPERS

1 LARGE TOMATO, CHOPPED
1 GREEN ONION, SLICED
1/8 TSP SALT
1 TSP SNIPPED FRESH OR ½ TSP DRIED BASIL LEAVES
1 TBSP FRESH LEMON JUICE
4 SM. GREEN PEPPERS, CORED
½ C CRUMBLED FETA CHEESE
8 ANCHOVIES, DRAINED AND RINSED
8 LEMON WEDGES
1. Mix tomato, onion, salt, basil and lemon juice; refrigerate covered 1 hour.
2. Spoon half the tomato mixture into green peppers; layer cheese over tomatoes. Spoon remaining tomato mixture over cheese. Arrange 2 anchovies over top of each pepper. Serve lemon wedges.
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Old June 5th, 2008, 10:16 PM   #50
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MARINATED FRUIT SALAD
2 APPLES
3 PEARS
3 PEACHES
1 PINEAPPLE
CONFECTIONERS’ SUGAR
¼ C RUM OR COINTREAU
1. Pare, core and slice apples and pears. Halve, pit, peel and slice peaches. Cut pineapple into chunks.
2. Place fruit in a bowl and sprinkle with confectioners’ sugar
Sprinkle with rum or Cointreau.
3. Cover the bowl tightly and chill for at least 6 hours so the sugar draws out fruit juices.
Serves 8
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Old June 7th, 2008, 04:35 PM   #51
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Honey & Lavendar Dressing

(salad)

6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
1 Tablespoon Lemon Juice
1 crushed Garlic Clove
1 Tablespoons coarse grain Mustard
2 Tablespoons Honey
1 Tablespoon Lavender

Whisk all ingredients together. Let stand for 30 minutes to allow flavors to infuse. Whisk again and serve. This dressing will store in the fridge for up to one week.
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Old June 7th, 2008, 10:44 PM   #52
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COLD EGGPALNT SALAD
4 MED SIZED UNPEELED EGGPLANTS
1 ONION, GRATED
3 CLOVES GARLIC, MINCED
2 LARGE TOMATOES, PEELED AND CHOPPED
10 GREEN OLIVES STUFFED WITH PIMIENTOS, CHOPPED
½ C OLIVE OIL
DASH OF DRY MUSTARD
JUICE OF 1 ½ LEMONS
½ C FINELY CHOPPED
PARSLEY
SALT AND FRESHLY GROUND PEPEPER TO TASTE

1. Preheat oven to 375F degrees. Rub the eggplant with a little olive oil. Pierce in several places to prevent from bursting and put in a greased pan. Roast until tender. Remove form the oven and cool.
2. Remove the skins from the eggplants and place the flesh in a colander to drain completely. You may refrigerate them for quick cooling. Chop the cooled eggplants very fine. Place in a large bowl and add the onion, garlic, tomatoes and olives. Mix well and pour in the olive oil gradually, stirring constantly. Add the mustard, lemon juice and parsley. Blend well and taste for seasoning. Chill for at least 2 hours.
3. Serve cold as an appetizer, with French bread or melba toast.

serves 8
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Old June 18th, 2008, 02:07 AM   #53
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[CAESAR SALAD WITH SHRIMP(SPICY)

Ingredients[/B]

4 corn tortillas (5-inch)
2 teaspoons olive oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Directions

Preheat oven to 375 degrees.
Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan
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Old August 7th, 2008, 05:14 AM   #54
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SHRIMP SALAD WITH CORAL DRESSING
2 C COOKED, PEELED, AND DEVEINED SHRIMP
½ CUP COOKED RICE
½ C CHOPPED CELERY
½ C CHOPPED UNPEELED CUCUMBERS
¼ C CHOPPED CHIVES
1/3 MAYONNAISE
¼ C SOUR CREAM
1 TBSP CHILI SAUCE
¼ TSP ONION SALT
1/8 TSP ONION SALT
1/8 TSP PEPPER
1 ½ TSP TARRAGON VINEGAR
Salad greens
Horseradish (optional)
Lemon wedges

1. Toss shrimp, rice, celery, cucumbers, and chives together.
2. Blend ingredients for dressing. Pour over shrimp mixture and toss thoroughly. Chill.
3. Serve on salad greens. Top with a little horseradish.
4. If desired, and garnish with lemon wedges.
5. Accompany with champagne.
Servings 6
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Old August 7th, 2008, 05:15 AM   #55
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BEEF SALAD ACAPULCO
3 C COOKED BEEF STRIPS
¾ C SALAD OIL
½ C RED WINE VINEGAR
1 ½ TSP SALT
1/3 TSP GROUND PEPPER
1/8 TSP CAYENNE PEPPER
1 TBSP CHILI POWDER
SALAD GREENS
Avocado slices, brushed with marinade
Onion and green pepper rings
Tomato wedges
Ripe olives

1. Put beef strips into a shallow dish. Combine oil, vinegar, salt, pepper, cayenne pepper, and chili powder in a bottle; cover and shake vigorously. Pour over beef strips. Cover; marinate several hours or overnight.
2. Remove beef from marinade and arrange on crisp greens on chilled salad plates. Garnish with avocado slices, onion rings, green pepper rings, tomato wedges, and ripe olives,. Serve the marinade as the dressing.
4 to 6 servings.
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Old August 7th, 2008, 05:15 AM   #56
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PEACH WINE MOLD
(GREAT PARTY PIECE)
1 CAN (29 OZ) SLICED PEACHES
1 PKG. (6 OZ) LEMON FLAOVRED GELATIN
1 ½ C BOILING WATER
1 C WHITE WINE
1/3 C SLICED CELERY
1/3 C SLIVERED BLANCHED ALMONDS
CURLY ENDIVE
1. Drain peaches thoroughly, reserving 1 ½ c syrup. Reserve and refrigerate about 8 peach slices for garnish. Cut remaining peaches into pieces; set aside.
2. Pour gelatin into a bowl, add boiling water, and stir until gelatin is dissolved. Stir in reserved syrup and wine. Chill until partially set.
3. Mix peaches, celery, and almonds into gelatin. Turn into a 1 ½ qrt fancy mold. Chill until firm.
4. Un-mold salad onto a serving plate. Garnish with curly endive and reserved peach slices
Serves 8
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Old August 7th, 2008, 05:16 AM   #57
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TOMATO CREAM SLAW
1 CUP SOUR CREAM
¼ C MAYONNAISE
½ C TOMATO SAUCE
2 TBSP CIDER VINEGAR
2 TBSP SUGAR
1 TSP. CELERY SEED
1 SM. HEAD CABBAGE, COARSELY SHREDDED
1. Combine in a bowl, the sour cream, mayonnaise, tomato sauce, vinegar, sugar, and celery seed. Refrigerate at least 1 hour for flavors to blend and dressing to chill.
2. Put shredded cabbage into a bowl and chill’
3. Just before serving, pour the dressing over the cabbage and toss lightly to mix.
About 6 servings.
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Old August 7th, 2008, 05:17 AM   #58
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ITALIAN POTATO SALAD II
2 MEDIUM POTATOES, BOILED, PEELED AND DICED
1/3 C CHOPPED CELERY
½ CUP DICED PARED CUCUMBER
½ C CHOPPED RIPE OLIVES
2 TBSP MINCED ONION
¾ C ITALIAN DRESSING
¾ TSP OREGANO
1.Lightly toss together the potatoes, celery, cucumber, olives and onion. With a fork, thoroughly but carefully blend in the dressing mixed with oregano.
3. Cover the salad. Chill about 1 hour before serving.
About 4 servings

ITALIAN DRESSING
6 TBSP OLIVE OIL
3 TBSP WINE VINEGAR
1 CLOVE GARLIC, CRUSHED IN A GARLIC PRESS
¼ TSP SALT
1/8 TSP PEPPER
1. Place all ingredients in a screwtop jar, shake well, and chill.
2. Just before serving, beat or shake thoroughly.
3. about 1 ½ c dressing

ANCHOVY DRESSING: Follow recipe for Italian Dressing. Add 1 tsp prepared mustard, and2 finely chopped anchovy fillets to jar before shaking.
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Old August 8th, 2008, 01:45 AM   #59
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AVOCADO VINAIGRETTE
½ Avocado
½ jalapeno pepper
2 tbsp chopped red onion
4 tbsp fresh lime juice
1 tsp sugar
kosher salt and freshly ground pepper to taste
1 c olive oil


In a blender or food processor, blend the avocado, jalapeno pepper, red onion, lime juice, sugar and alt and pepper to taste until smooth. With the blender still on, slowly add the olive oil, allowing the vinaigrette to emulsify.
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Old August 8th, 2008, 01:45 AM   #60
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ENDIVE WITH GORGONZONLA
4 TBSP EXTRA VIRGIN OLIVE OIL
6 TO 8 ENDIVES, CUT IN HALF LENGHTWISE
2 TBPS WHTIE WINE VINEGAR
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
¼ LB GORGONZOLA, CUT INTO CHUNKS
1. Preheat the oven to 450F.
2. Into a roasting pan, pour 2 tbsp olive oil. Arrange the endives in the pan with the inner leaves facing up. Sprinkle with the remaining 2 tbsp olive oil, the vinegar, and salt and pepper to taste/
3. Cook the endives for 15 minutes. Sprinkle with gorgonzola over the endives and return the pan to the oven for 2 to 3 minutes, or until the cheese melts. Serve warm or cold.
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