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Red.
1 garlic
clove, peeled and sliced 1/2 cup
olive oil 1 cup French
bread, cubed 2 heads
romaine lettuce 1 ½
teaspoons salt ¼ teaspoon
dry mustard black pepper 5 fillets of
anchovy dash
Worcestershire 2
tablespoons wine vinegar 1 teaspoon
Balsamic vinegar 1 egg, raw juice of 1
lemon 2 to 3 tablespoon grated Parmesan cheese
Soak anchovies in
water overnight. Soak garlic in oil overnight; discard garlic when
ready to use.
Sauté bread in 2
tablespoons garlic oil until golden brown; set aside.
Wash romaine, cut into bite-size pieces and dry with a salad
spinner or paper towels. Mince anchovies and add to oil.
Pre-mix: egg, oil, anchovies, Worcestershire,
both vinegars, salt, dry mustard.
In a large bowl toss lettuce with egg-anchovy mixture. In
order, add lemon, cheese, croutons and pepper, toss and serve.
1-6 ounce package raspberry
Jell-O 1-8 ounce can crushed
pineapple with juice 1-14 ounce jar Ocean Spray
cranberry-orange relish 1 cup minced celery 1 tablespoon lemon juice 1/2 cup chopped pecans Garnish: sour cream
Dissolve Jell-O in
2 ¾ cups boiling water.
Add pineapple with juice.
Chill until very thick but not set.
Mix in remaining ingredients except garnish.
Pour into a 1 quart mold. When ready to serve, release Jell-O
from mold by setting the bottom briefly in hot water. Then invert it
onto a serving plate.
Garnish with sour
cream.
Makes 1 cup 1/3 cup white wine vinegar 2 cloves garlic, sliced 1/2 teaspoon oregano 1/4 teaspoon basil 1 tablespoon fresh dill,
chopped 2/3 cup olive oil 1 1/2 teaspoon lemon juice
Seep together the
first 5 ingredients for no longer than 1 hour.
Strain into oil and lemon juice.
Serves 6 3 eggs, hard boiled and
chopped 8 bacon slices, crumbled 1 pound baby spinach leaves 1 red onion, finely sliced Optional: sliced mushrooms 3/4 cup dressing (See below)
Blue Cheese Dressing: 1/4- pound blue cheese,
crumbled 1 cup mayonnaise1/2 pint sour
cream salt and pepper to taste
French Dressing: 1 cup mayonnaise 1/2 cup ketchup juice of 1/2 lemon 6 cloves garlic About 2 hours before serving, quarter garlic and add to dressing. Remove before serving.) Soak onions in a mixture of ½
cup cold water and 1 tablespoon salt for 30 minutes. Drain, rinse
well and dry on paper toweling. You can use the mushrooms raw, or if
you prefer, sauté them in a mixture of butter and oil.
3 stems
each: broccoli and cauliflower, cut into small florets. ½ cup
mayonnaise ½ cup sour
cream 2
tablespoons red wine vinegar 1 tablespoon
sugar 1/4 cup red
onion, minced 1/2 cup
raisins, soaked in hot water for 10 minutes, then drained Garnish: 1/2 pound bacon, cooked and chopped or chopped ham
You can use the
broccoli and cauliflower raw; however, I prefer to parboiled
slightly. To parboil bring a large pot of water to boil. Stir in the
broccoli and cauliflower. Return to a boil. Simmer, uncovered 2
minutes for the broccoli and 3 minutes for the cauliflower or until
the vegetables ever-so-slightly soften. Drain and dunk vegetables in
a bowl of cold water to stop further cooking. Drain and dry with
paper towels.
Mix mayonnaise,
sour cream, vinegar and sugar.
Lightly toss with the vegetables, onion and raisins.
Refrigerate overnight.
Garnish with bacon.
Serve cold or slightly chilled.
Serves 6
Dick Napp 1 pound
green cabbage, finely shredded 1 medium
cucumber, peeled, seeded and cut in thin diagonal slices 5 scallions,
thinly sliced on the diagonal 1 medium red
bell pepper, julienne 1 medium
yellow bell pepper, julienne 2 celery
ribs, peeled and thinly sliced on the diagonal 1 large
carrot, shredded 1 small
white onion, cut into thin slivers Dressing: ¼ cup lime juice 2 tablespoons cider vinegar ½ - ¾ teaspoon hot pepper sauce 2 tablespoons sugar 2 tablespoons olive oil 1 teaspoon salt
Soak onion in
salted water for 30 minutes; drain, rinse and dry with paper towels.
Combine
vegetables. Whisk dressing ingredients until sugar is dissolved.
Toss vegetables with dressing.
Let stand at room temperature for 30 minutes, then
refrigerate and 1 hour. Toss often and just before serving.
Serves 5 Cook’s Illustrated 6 medium peppers: different colors 1 tablespoon sherry vinegar 2 tablespoon extra-virgin olive oil salt and pepper mixed greens Garnishes: 6 green olives 1 tablespoon drained capers 1 tablespoon chopped fresh oregano Roast the pepper over the flame of your gas stove or broil in the oven until blackened. Using tongs, place in the peppers in a paper bag to steam for about 10 to 15 minutes. Remove blackened skin with your fingers (don’t use water) and cut into 1-inch wide strips. Place strips in bowl and toss gently with vinegar, oil and salt and pepper to taste. Serve over mixed greens garnished with olives, capers and oregano.
Serves 4 ¾ head 1 red pepper, thinly sliced ½ red onion, chopped 1 small can corn 4 slices dried or fresh mango, diced salt, pepper and sugar to taste Italian Dressing: (See recipe) Boston lettuce Mix pepper, onion, corn and mango. Just before serving, mix in finely shredded cabbage. Add salt, pepper and sugar to taste. Toss with small amount of Italian dressing. Mound on individual leaves of lettuce. Serve immediately (or cabbage will wilt).
International
Cherry Tomato Dishes Serves 4 2 boxes multi-colored cherry tomatoes, halved or quartered depending on their size.
Master Recipe: 1 tablespoon olive oil ½ tablespoon sherry vinegar dash balsamic vinegar salt and pepper to taste
Italian: (add to Master Recipe) 2 balls fresh mozzarella, cubed fresh basil, thinly sliced
Greek: (Add to Master Recipe) feta cheese, crumbled Greek olives, pitted and halved chopped mint or oregano
Mexican: (Add to Master Recipe) 1 ½ tablespoons corn chili powder, to taste lime juice instead of sherry vinegar 1 teaspoons grated orange rind 1 tablespoon minced green onion Optional: 2 teaspoons minced green bell pepper hot sauce to taste
Sweet and Sour Cucumber with Fresh Dill
Serves 6-8 Bon Appetit 2 English hothouse cucumbers, unpeeled, very thinly sliced 1 tablespoon coarse salt ½ cup white vinegar ¼ cup finely chopped fresh dill 3 tablespoons sugar ½ teaspoon pepper Optional: plain yogurt or sour cream Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar and pepper in large bowl until sugar is dissolved. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours. Serve cold.
Diana’s
Red Potato Salad
Serves 6 to 8 2
pounds red potatoes cut into ¾” pieces 1
tablespoon salt 1
medium red onion, finely chopped 2
medium cloves garlic, minced 1/3
cup sour cream ¼
cup mayonnaise ½
teaspoon sugar 1
tablespoon white wine vinegar 2
tablespoons fresh dill, finely chopped salt and pepper
Cover potatoes
with cold water in large pot.
Bring to a boil and add salt.
Simmer uncovered until just tender, about 5 minutes. Drain
and put into bowl of cold water to stop cooking. Drain and dry
potatoes somewhat on paper towels. Refrigerate.
Sauté onions until
just transparent, about 3 minutes.
Add garlic and cook until fragrant.
In small bowl, mix
sour cream, mayonnaise, sugar, white wine vinegar, onion and garlic
mixture. Taste and
adjust seasonings. Gently fold sauce into potatoes.
Chill. Before serving, taste again and adjust seasonings if
necessary. Serve with a
sprig of dill.
Serves 6 to 8 Bon Appetit 3 pounds Yukon Gold, each about 3 inches in diameter ½ cup finely chopped chives or green onion tops ½ cup chopped parsley 2 tablespoons drained capers 3 tablespoons white wine vinegar 1 tablespoon caper liquid from jar 1 teaspoon
coarse-grained ½ cup extra-virgin olive oil Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain, cool 30 minutes and peel, if desired. Cut into ½-inch thick slices. Place potatoes in large bowl. Add chives, parsley and capers. Combine vinegar, caper liquid and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Boston lettuce iceberg lettuce honey mustard salad dressing S&W sliced pickled beets, drained and julienned feta cheese, crumbled 1 orange rind, grated Toss lettuce with dressing. Assemble in order: lettuce, beets, feta cheese, orange rind.
Kay Heise 12 ounces fresh spinach, prepared 1 large garlic clove, peeled and thinly sliced 2
teaspoons (or less) 2 teaspoons red wine vinegar 2 tablespoons olive oil salt and pepper Soak garlic in olive oil overnight; drain and discard garlic. Add other dressing ingredients and whisk together. Lay spinach on top of dressing and toss.
Serves 10 Joanne Nawrocki Marinade: 1 cup sugar ¾ cup white vinegar ½ cup corn oil 1 teaspoon salt 1 teaspoon coarse pepper 1 tablespoon water ½ package frozen tiny peas ½ package tiny whole green beans ½ package frozen corn 1 can chopped pimento 1 cup chopped celery 1 cup chopped green onion 1 cup chopped green pepper 1 can garbanzo beans, drained 1 can black beans, rinsed and drained 1 can kidney beans, rinsed and drained Whisk marinade ingredients and mix with remaining ingredients. Marinate at least 24 hours. Remove from refrigerator before serving and toss.
Serves 8 to 10 Dressing: combine all ingredients (can store for up to 2 weeks ½ cup seasoned rice wine vinegar 1 cup salad oil 1 tablespoon sesame oil 1 tablespoon garlic chili paste 1 teaspoon salt 1 tablespoon soy sauce 1/2 cup mayonnaise 1 teaspoon sugar Cabbage Blend: 1 Napa cabbage, very thinly sliced 1 bunch scallions cut on bias ½ bunch cilantro, chopped 2 carrots, shredded Whisk all
dressing ingredients. Mix all Cabbage Blend ingredients and toss
with enough dressing to coat just before serving.
Use immediately as cabbage will not hold over a prolonged
period. Optional Additions: radish, diakon, sprouts, julienned snow peas.
Black
Bean and Roasted Pepper Salad Serves 4 2 large red bell peppers, roasted ¼ cup rice vinegar 1 tablespoon each: water, olive oil, honey ½ teaspoon chili oil 1 15-ounce can black beans, rinsed and drained 3/4 cup cooked corn 8 grape tomatoes, quartered 2 tablespoons minced cilantro 1 tablespoon green onion, thinly sliced salt Sauce: sour cream, lime juice milk, salt Cut peppers into quarters; slice each crosswise into thin strips. In a
medium bowl, whisk vinegar, water, olive oil, honey and chili oil.
Add beans, corn and peppers; mix gently but thoroughly. Cover and
refrigerate overnight.
Sauce: Mix
together sauce ingredients to taste and enough milk to make a thick
drizzle. Cover and refrigerate overnight. To serve, stir tomatoes,
cilantro and onion into bean mixture. Arrange on plates and drizzle
bean salad with sauce.
Serves 4+ 7 ounces elbow macaroni, cooked, drained well 2 tablespoons vinegar ½ cup finely chopped green pepper ¼ cup finely chopped celery 2 tablespoons pickle relish optional: ¼ cup 4-ounce jar chopped pimentos, or to taste 2 tablespoons minced green onion ½ cup each: diced cheddar cheese, cubed smoky Polish sausage 2/3 cup mayonnaise
In a large bowl,
all macaroni and vinegar; mix lightly and let stand 10 minutes. Add
remaining ingredients. Refrigerate. Suggestion: Instead of mayonnaise, try basil olive oil.
Serves 4 Bon Appétit Dressing: 1 tablespoon Dijon mustard 2 tablespoons rice vinegar 2 ½ tablespoons fresh orange juice 1 ½ tablespoons olive oil 1 ½ tablespoons chopped fresh oregano 1 large shallot, minced 1 teaspoon packed grated orange peel salt and pepper Vegetables: 1 large yellow bell pepper, char roasted 1 large red bell pepper, char roasted 12 ounces small green beans, trimmed 1 large Yukon potato, cut into ½-inch pieces 1 large ear fresh corn, kernels cut from cob, or ¾ to 1 cup cooked corn 4 cups mixed baby green 1 tablespoon rice vinegar optional: cooked shrimp Dressing: Place dressing ingredients in a jar and shake well. Season with salt and pepper to taste. Vegetables: Peel and cut green beans into ½-inch pieces. Blanch until crisp-tender. Transfer to ice water (TIW). Boil potatoes and cook until just tender; TIW. Boil corn about 30 seconds; TIW. Drain all vegetables well and pat dry with paper towels. Serving: (If using shrimp, mix with 1 ½ tablespoons dressing.) Mix remaining dressing into vegetables. Toss greens with 1 tablespoon rice vinegar. To serve, plate greens add vegetables (and top with shrimp).
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