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Spinach Salad

Friday
Dec 28,2007

Ingredients :

· 1 lb. fresh spinach
· 2 tbsp. soy sauce (light or dark)
· 1 tbsp. sugar
· 2 tbsp. vinegar
· 1/4 cup walnuts

Cooking Procedures :

1. Wash spinach and remove large stems.
2. Blanch in boiling salted water for 2-3 minutes. Rinse under cold water immediately to stop cooking.
3. Squeeze out all water and arrange in a serving dish.
4. Combine all the remaining ingredients in blender.
5. Pour blend vinaigrette over spinach and toss.

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  • Fruit Salad

    Friday
    Dec 28,2007

    Ingredients :

    Fruit Mixture
    · 1 can fruit cocktail, drained
    · 2 cups shredded young coconut, drained (optional)
    · 1 cup apple, diced (optional)
    · 1 cup red sweet kaong, drained
    · 1 cup sweet nata de coco, drained
    · 1 can pineapple tidbits, drained
    · 1 cup grated cheese

    Dressing
    · 1 can condensed milk
    · 1 can Nestle thick cream
    · 3 egg yolks, at room temperature
    · 2 tbsp. unsalted butter

    Cooking Procedures :

    1. Prepare fruit mixture. Be sure all are well drained to avoid watery salad.
    2. Place in a large bowl. Set aside.
    3. In a saucepan, put condensed milk, thick cream and egg yolks. Stir until mixture is smooth.
    4. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Add the butter about halfway of cooking.
    5. Stir occasionally until thickened. Remove from heat and let it cool completely.
    6. Transfer the dressing to the bowl of fruit mixture and mix. Do not over mix.
    7. Chill before serving.

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  • Monday
    Dec 24,2007

    Ingredients

    • 2 tablespoons granulated sugar
    • 1/4 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 3/4 cup coarsely chopped walnut
    • 2 small Granny Smith apples, cored and cut into 16 slices
    • 1 teaspoon honey
    • 3/4 cup Dannon low fat yogurt
    • 1 teaspoon peanut oil
    • 40 red seedless grapes
    • Candied Walnuts
    • 2 small gala apples, cored and cut into 16 slices

    Directions

    Top Secret Recipes
    version of
    McDonald’s® Fruit & Walnut Salad

    by Todd Wilbur

    McDonald’s enlisted Destiny’s Child, Venus Williams, and Bob Greene (Oprah’s
    Trainer) to kick off its balanced lifestyles campaign in the spring of 2005,
    starting with this salad and the tagline “Get a fruit buzz.” Most of the recipe is no big secret: Two kinds of sliced apples, red seedless grapes and low-fat vanilla yogurt. But this new product did inspire another way to candy
    walnuts. It’s a quick technique that includes honey and peanut oil, along with
    some granulated sugar and a little vanilla. Also, you should know that McDonald’s has to use a special preservative coating on the apple slices to keep them from turning brown in the ten minutes or so that it takes for sliced apples to turn brown. Copy this recipe at home, and you won’t have to worry about such things.

    Nutrition Facts

    Calories – 310
    Total Fat – 13g
    Saturated Fat – 2g
    Total Carbohydrate – 44g
    Protein – 5g

    INSTRUCTIONS:

    1. Make the candied walnuts by combining peanut oil, honey, sugar, vanilla, and salt in a medium skillet over medium heat in the order listed. When the mixture begins to bubble, add chopped walnuts and stir constantly until sugar
    begins to smoke and/or caramelize. Immediately turn off heat and keep stirring the nuts so that they do not burn. After a minute of stirring off the heat, pour nuts out onto a plate. Toss nuts as they cool so that they don’t stick
    together.

    2. When nuts have cooled, build each salad by mixing 8 slices of Granny Smith apple, 8 slices of gala apple, 10 grapes, 3 tablespoons of yogurt, and 3 tablespoons of candied walnuts. Stir and serve.

    Makes 4 servings

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  • Coke and Cherry Salad

    Monday
    Dec 24,2007

    Ingredients

    • 1 large box cherry gelatin
    • 1 (16 ounce) can pitted sour cherries
    • 1 cup coke
    • 1 cup granulated sugar
    • 1 (16 ounce) can crushed pineapple, with juice
    • 1/2 to 1 cup walnuts, chopped

    Directions

    Put gelatin, sugar and cherries in a pan and bring to a boil. Remove from burner and add pineapple, coke and nuts. Put into pretty bowl and chill to set.

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  • Simple Green Salad

    Monday
    Dec 24,2007

    Ingredients

    • 1 head red lettuce
    • 1 head green lettuce
    • 2 green onions, chopped
    • 2 Tbsp. white wine vinegar
    • 3 Tbsp. honey
    • 1/2 tsp. dry mustard
    • 1/2 tsp. celery salt
    • 1/4 cup olive oil

    Directions

    Toss lettuces and green onions in salad bowl. In small bowl, combine remaining ingredients and blend with wire whisk until combined. Just before serving, drizzle over salad and toss. Serves 4

    Calories: 180
    Fat: 13 grams
    Sodium: 6 mg
    Carbs: 15 grams

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  • Shrimp Salad

    Monday
    Dec 24,2007

    Ingredients

    • 1 cup cooked rice
    • 2/3 cup mayonnaise
    • 1 can shrimp, drained
    • 1 tablespoon lemon juice
    • ¾ cup diced raw cauliflower
    • 1/2 bell pepper, chopped
    • 3 tablespoons black olives, sliced
    • Salt and pepper to taste
    • ½ onion, grated
    • 3 tablespoons chopped pimento

    Directions

    Mix well and let sit one hour before serving.

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  • Catfish Remoulade

    Monday
    Dec 24,2007

    Ingredients

    • 3 c. cooked, chopped catfish filets
    • 1/2 c. minced celery
    • 2/3 c. olive oil
    • 2 T. minced green bell pepper
    • 1/4 c. prepared mustard
    • 1t. chopped parsley
    • 3 T. vinegar
    • 1 hard cooked egg, minced
    • 1 t. salt
    • Lettuce
    • 1/4 t. hot pepper sauce
    • Lemon wedges
    • 2 T. paprika
    • 1/2 c. minced onion

    Directions

    Combine oil, mustard, vinegar, salt, hot pepper sauce and paprika. Beat until thick. Stir in onion, celery, bell pepper, parsley and egg. Fold in catfish. Chill for 1 hour. Line plates with lettuce. Portion catfish mixture on lettuce and garnish with lemon wedges.

    Servings: 6

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  • Fresh Fig, Apple And Date Salad

    Monday
    Dec 24,2007

    Ingredients

    • 6 large eating apples
    • Juice of 1/2 lemon
    • 6 oz/175g fresh dates
    • 1 oz/25g white marzipan
    • 1 tsb orange flower water
    • 4 tbsp low-fat natural yoghurt
    • 4 green or purple figs
    • 4 almonds, toasted

    Directions

    Core the apples. Slice thinly, then cut into fine
    matchsticks. Moisten with temon juice to keep them
    white.

    Remove the stones from the dates and cut the flesh
    into strips, then combine with the apple.

    Soften the marzipan with orange flower water and
    combine with the yoghurt. Mix well.

    Pile the apples and dates in the centre of four plates.
    Remove the stem from each of the figs and divide the
    fruit into quarters without cutting right through the
    base. Squeeze the base with the thumb and forefinger
    of each hand to open up the fruit.

    Place a fig in the centre of each salad, Spoon the
    yogurt filling on to the figs and decorate each one
    with a toasted almond.

    Serves 4

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  • Monday
    Dec 24,2007

    Ingredients

    • Dorothy Lynch Style Salad Dressing
    • 1/8 ts. garlic powder (+ or – to taste)
    • 1 can condensed tomato soup
    • 1 tsp. celery seeds
    • 1 cup oil
    • 1/2 cup vinegar
    • 1 cup sugar (or less)
    • 1 tsp. dry mustard
    • 1 tsp. salt
    • 1 tsp. pepper

    Directions

    Blend in blender.

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  • 3 Pepper Salad

    Monday
    Dec 24,2007

    Ingredients

    • 1 Yellow pepper
    • 1 Red pepper
    • 1 Green pepper
    • 1 tablespoon Olive oil
    • 1 1/2 teaspoons Balsamic vinegar
    • Basil sprigs

    Directions

    Roast peppers by placing whole pepper on a broiler sheet or a grill.

    Turn frequently until all sides are blackened.

    Place peppers in a brown paper bag or a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to remove. Remove skin.
    Slice and arrange in a colorful display on a platter.

    Drizzle with olive oil, balsamic vinegar and garnish with basil sprigs.

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