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Romaine Lettuce (or iceberg if preferrred)
1/2 c. thinly sliced green onions
1 8 oz can water chestnuts (drained) (or can use sliced radish)
1 10 oz pkg frozen peas
1 cup thinly sliced celery
2 cups mayo
2 T. sugar
1 t. salt (may use Mrs. Dash)
1 cup grated Cheddar cheese
1 cup cooked bacon
3 hard boiled eggs
Layer first 9 ingredients in 9x13 glass dish
cover tightly with plastic wrap and refrigerate overnight.
Dressing :
I cup mayo
1 cup sour cream
2 T sugar
mix and serve!
Hmm- Ramen noodle sounds good- sometimes really good recipes are just things you normally dont think of doing!
sunny
Here>>
http://tinyurl.com/gfhzk (broken link)
There are a number of variations--this one has been around for a while. LOL--not as long as the green bean casserole with mushroom soup and french fried onions--but 'a while'.
This is my favorite salad, hands down - I've made it many times and always a hit - many fabulous flavors in this one...I often make just the recipe for the pork roast - awesome! I have tweaked the cooking method a bit...adding the browning in a cast iron skillet, adding pan juices from the skillet to the dressing and a few other things.
ISLAND PORK TENDERLOIN SALAD
Active time: 1 1/4 hr Start to finish: 1 1/4 hr
For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil
For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For salad
3 navel oranges
5 oz baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados
Special equipment: an instant-read thermometer
Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an cast iron skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 5 minutes total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Whisk together 2 tablespoons of pan juices from roasted pork, citrus juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
1 lb of peeled uncooked shrimp.
1 small can of tomato sauce
1 finely chopped green pepper
1 finely chopped onion
6 cloves of garlic
1 tablespoon of olive oil
dash of pepper
3/4 cup of red cooking wine
First cook the onion, green pepper, garlic, olive oil, tomato sauce and pepper for about 5 minutes on med/high heat
add shrimp and cook/mix in for a couple of minutes
add the cooking wine and reduce to med heat for about 10-15 minutes
Serve on a bed of rice.
Make sure that you salt the shrimp before you add them in
Yes. I tried Cooks.com- they have a ton of recipes there. Who would think of putting allspice and cinnamon in chop meat?. One thing I miss is ethnic food- Indian, Thai etc. Where I live now there is not even a good Italian restaurant, so I have to start cooking more at home. I love curry dishes!
Yes. I tried Cooks.com- they have a ton of recipes there. Who would think of putting allspice and cinnamon in chop meat?. One thing I miss is ethnic food- Indian, Thai etc. Where I live now there is not even a good Italian restaurant, so I have to start cooking more at home. I love curry dishes!
sunny
Go Here>>> Recipe and History
Cincinnati Chili, Cincinnati Chili Recipe and history (http://tinyurl.com/hwwyw - broken link)
I'm sure its very good but LOL--not exactly 'low carb'.
Lately when I must have chili--its from the Wendy's $.99 menu.
We have a lot of ethnic choices here but I'd like to be able to make a good curry. I always seem to be heavy handed with the spices when I am making soup.
Speaking of Italian--Eggplant Parmigan --I really like it more than lasagna.
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cornbread salad
