Merritt Family Two Hour Turkey

Fabulously moist. Works every time. And, yes, it really is a two-hour turkey! The trick is to use heavy duty, large size aluminum foil and then seal turkey in the foil completely. My new inlaws thought I was crazy when they arrived at our home to a cold, raw turkey one Thanksgiving. But they are believers now."

PREP TIME	20 Min
COOK TIME	2 Hrs
READY IN	3 Hrs 20 Min
Original recipe yield 1 - 12 pound turkey

Full recipe...

Green Curry Cod

"This recipe is a mildly hot fish curry, which is delicious when accompanied by a fresh green salad, rice, and crusty bread."

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

Full recipe...

Oatmeal Pancakes II

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

Full recipe...

Kyle's Favorite Beef Stew

"My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker."

Full recipe...

Hungarian Mushroom Soup

"My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients."

Full recipe...

Turkey Pot Pie

"A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people. Originally submitted to ThanksgivingRecipe.com."

Full recipe...

Campbell's® Turkey and Broccoli Alfredo

"Turkey, broccoli and linguine team up with a creamy sauce made with Campbell's® Condensed Cream of Mushroom Soup and Parmesan cheese, for a family-pleasing dinner."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

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Risoles

Ingredients: 250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt.

Direction:

• Mix 1/2 of the egg with flour and butter
• Form thin layer of squares - for wrappers
• Remove the bones from the chicken legs, cut into small pieces
• Skin carrots, boil until half done, and cut into
• tiny pieces. Cut scallions into tiny pieces.
• Grind shallots and garlic.
• Heat pan with butter. Put in shallots and garlic.
• In a couple of minutes, put in chicken
• Stir a little bit, and put in carrots, scallions
• Mix evenly.
• Add salt and pepper to taste, add sweet soy-sauce.
• Cook until chicken is done.
• Put 1 spoon of the result above into each square.
• Wrap it.
• Dip it in the 1/2 egg left, pour flour.
• Heat oil in a pan.
• Deep fry the risoles on medium heat until golden brown.
• Serve with hot chili pepper.

Pandan Cake

Ingredients: 8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.

Direction:

• Boil coconut milk, salt, suji extract in low heat
• Beat egg yokes and egg whites and sugar
• Add food coloring
• Slowly add the coooked coconut milk, mixing it evenly.
• Butter the cake pan, put the mix inside
• Bake until done

Mediterranean Lemon Chicken

SERVINGS

Servings
US METRIC

INGREDIENTS (Nutrition)

• 1 lemon
• 2 teaspoons dried oregano
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 chicken legs

Full recipe...

Italian Cream Cake II

Servings
US METRIC

INGREDIENTS (Nutrition)

• 1/2 cup margarine, softened
• 1/2 cup shortening
• 2 cups white sugar
• 5 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk

Full recipe...

Bread and Celery Stuffing

"An easy stuffing recipe for a 10 to 12 pound turkey."

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Views: 1508 | Last Updated: 25 Nov 2008 error! Something bad has happened success! Success! This recipe is now in your Favourite Recipes. error! S

This cake is a rich, moist fruit cake, perfect at Christmas. Ice the cake with marzipan for a more festive touch. GLAD® Bake & Cooking® Paper eliminates the need for greasing the cake tin and its non-stick coating saves time cleaning up afterwards.

Full recipe...

Roasted Turkey and Pan Gravy

"One of the benefits of using Swanson® stock for gravy is the rich stock flavor combines with the drippings in the pan to make a great-tasting mashed potato topper."

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Klepon Cake

Ingredients: 300 gr sticky rice flour, 30 gr sagu, 8-10 suji leaves, 150 gr brown sugar, 300 gr coconut.

Direction:

• Grind suji finely, mix water. Shred coconut
• Mix flours, add suji and a little water.
• Form balls, put brown sugar inside
• Boil until done
• Sprinkle with shred coconut

Fig Jam and Goat Cheese Crostini

TIME/SERVINGS

Total: 45 mins

Active: 45 mins

Makes: 20 servings

By Amy Wisniewski

Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect pairing for a glass of bubbly.

What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here.

Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container.

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Gluten Free Orange Cake

TIME/SERVINGS

Total: 60 minutes

Active: 10 minutes

Makes: 1 cake

By elanaspantry

This is my gluten free version of Claudia Roden’s Gateau a l’Orange. This moist festive cake makes an ideal dish for holiday celebrations.

INGREDIENTS

• 2 oranges

• 4 eggs

• ¾ cup agave nectar

• 2 cups blanched almond flour

• ½ teaspoon celtic sea salt

• 1 teaspoon baking soda

INSTRUCTIONS

1. Wash the oranges and boil them whole for 1 ½ hours, or until soft
2. Place oranges in a food processor and blend until smooth
3. Process in eggs, agave, almond flour, salt and baking soda until well blended
4. Pour batter into a greased 9-Inch round cake pan
5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean

Poached Pear and Blue Cheese Salad

TIME/SERVINGS

Total: 1 hr 20 mins

Active: 25 mins

Makes: 6 to 8 servings

By Amy Wisniewski

This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached pears. The poaching liquid is also used in the dressing, for twice the spiced flavor.

Game plan: Though it’s fine to toss everything together, some ingredients in the salad may get lost in the bottom of the bowl, so we opt for serving it composed (a.k.a. arranged).

What to buy: Piccante blue cheese is older than the sweeter dolce variety and has a washed rind that is thicker and drier. The cheese delivers a spicy flavor and strong aroma that complement the vinaigrette.

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Fried Turkey with Southern Rub

TIME/SERVINGS

Total: 2 hrs, plus overnight for the rub

Active: 25 mins

Makes: 10 to 12 servings

By Regan Burns

If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it really penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying.

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Carving Turkey

Carving Turkey, Step by Step

By: Noel Christmas

Take the mystery out of carving that bird.

Carving a turkey can make even the most accomplished home cooks nervous.

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Heavenly hamburgers

American hamburgers became hugely popular during World War II. Before that, we called mince patties rissoles or meat balls and served them with gravy and vegetables.

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Mexican Bean Salad

INGREDIENTS (Nutrition)

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

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Bali Satay

Ingredients: 350 gr beef, 1/2 coconut, 3 pieces of garlic, 4 pieces of red chili peppers, 1 spoon brown sugar, 10 gram corriander, 10 gram kencur, 1 lime, galanga, 1 teaspoon shrimp paste, salt and pepper.

Direction:

• Shred beef, shred coconut
• Slice garlic and brown it.
• Heat shrimp paste a little bit
• Get lime juice
• Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
• Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
• Form thumb-sized pieces from this mix, and stick each on a skewer
• Barbecue until done

Clam Satay

Ingredients: 1 lb of clams, 5 shallots, 2 spoons of sweet soy sauce, 1 lime, salt and pepper.

Direction:

• Boil clams. After they are done, let it cool.
• Take the meat out.
• Slice shallots
• Mix shallots, soy sauce, and lime juice with the clams
• Add salt and pepper to taste
• Put clams in skewers, barbecue for a little bit

Sambal Goreng Ati Ampela

Ingredients: 4 pairs of chicken's livers and gizzards, 5 pieces of shallots, 3 pieces of garlic, 5 pieces of red chili peppers, 4 cm lengkusa, 10 gr shrimp paste, 1 cup of coconut milk, 1 board of petai, salt and pepper.

Direction:

• Cut liver and gizzards into bite sized pieces
• Skin shallots and garlic.
• Brown shrimp paste
• Grind finely shallots, garlic, red chili peppers, shrimp paste
• Brown these spices and galanga, mix them evenly
• Add liver and gizzard pieces, and salt and pepper to taste
• Mix evenly and add coconut milk, let it simmer for 3 minutes.

10-Minute Shrimp Soup

Recipe By     : Easy One-Dish Recipes
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          water
   1      package       Oriental flavor ramen noodles
     1/2  cup           green onion -- chopped
   1      medium        carrot -- julienne strips
   4 1/4  ounces        shrimp -- rinsed and drained
                        soy sauce -- if desired

Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
stirring occasionally, until noodles are tender. Stir in contents of
seasoning packet, onions, carrot
and shrimp; cook until hot. Serve with soy sauce.

ADRAK

Title: ADRAK
 Categories: Indian, Vegetarian, Soups
      Yield: 4 servings

      2 tb Grated fresh ginger
      4 c  Stock or water
    3/4 ts Salt
      1 tb Cumin seeds, toasted
    1/2 ts Black pepper
           Juice of one lemon
           Fresh coriander leaves

  Put grated ginger & stock into a pot & bring to a
  boil.  Simmer 30 minutes till the water has reduced by
  half.  Add salt, cumin & pepper.  Simmer for another 2
  minutes.  Squeeze in lemon juice & garnish with
  coriander. Excellent as a cold remedy & as a starter
  to an Indian meal.

Aam Lhassi

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Indian                           Beverages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Diced fresh mango
     1/2  c             Chilled orange juice
   3      tbsp          Clear honey
   2      c             Rich milk -- chilled
   1      pinch         Garden rose petals -- optional

Combine mango, orange juice & sweetener in food processor.  Blend for 1
1/2 minutes.

 Pour milk into processor & process till it has expanded & become frothy.
Add the mango puree.  Process for about 1 minute.  Pour into chilled
glasses.  Garnish with the rose petals if so desired.  Serve immediately.

A Traditional Side Dish

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Indian                           Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Tomato -- cubed
   1                    Red onion -- sliced thin
   1                    Fresh hot -- or mildly hot
                        Pepper -- sliced
   1      each          Ginger (some matchstick
                        Slices)
   1      each          Fresh lemon juice
   1      each          Salt to taste

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Baked snapper with chilli, ginger and basil

• serves: 4
• yield: 4 Serves
• ready in: 1 hour (30 mins Prep - 30 mins Cook)
  Almost any whole fish can be cooked with this method but snapper is particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

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Gado gado

Ingredients:
Lettuces
A small bunch of long beans
Young cabbage
1 cucumber
Tofu
100 gr soyabean cake
2 eggs
5 pieces of red chili pepper
5 pieces of small chili pepper (jalapeno or scotch bonnet)
3 pieces of shallots
100 gr. peanuts
lemon, brown sugar, and salt.

Direction:

• Fry an egg and soyabean cake
• Cut into small pieces
• Boil one egg and slice it
• Boil young cabbage, long beans, and slice them
• Peanut sauce:
• Fry peanuts
• Slice shallots, and brown with chili peppers
• Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)

The Cheese and Bacon Lover Salad

I'm a vegetarian, but I know some of you gotta have your fix. Mix fresh spinach, crumbled feta and cooked, crumbled bacon. Top with your favorite dressing. Add in sliced fresh mushrooms if you want. (Note: for the planet, your health and the health of animals, please buy organic, free range animal products.)

Italian Potato Salad

INGREDIENTS (Nutrition)

• 5 large potatoes, peeled and chopped
• 2 cloves garlic, minced
• 2/3 cup extra virgin olive oil
• 1/2 cup white wine vinegar
• 1/3 cup chopped fresh parsley

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Opor Solo

Ingredients: 1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.

Destination:

• Cut chicken into pieces
• Grind shallots, garlic, candle nut, corriander, and jintan
• Brown for a little bit.
• Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
• When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Perfect Potato Salad

Warm weather brings picnics, barbecues, and potlucks, and none of these important eating occasions would be complete without a big bowl of potato salad! Your mother and your grandmother may have their famous recipes for this summertime staple, but what makes a perfect potato salad is different for everybody. Once you understand some of the basics regarding the composition of this beloved side dish, you'll be ready to invent your own soon-to-be-famous recipe!

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Bermuda Spinach Salad

INGREDIENTS (Nutrition)

• 6 eggs
• 1/2 pound bacon
• 2 pounds spinach, rinsed and chopped
• 2 3/4 ounces croutons
• 1/4 cup sliced fresh mushrooms
• 1 onion, chopped
• 2/3 cup white sugar
• 1 teaspoon salt
• 1 cup vegetable oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 teaspoon celery seed
• 1 tablespoon prepared Dijon-style mustard

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TODAY'S TIPS & ADVICE

How to Carve a Turkey (Video)

Get the most meat from your bird--watch this video to learn how to carve a turkey.

Sweet and sour shrimps

1/2 lb of medium sized shrimps, 5 pieces of garlic, 3 oz. flour, 1 piece of egg, 2 spoons of tomato sauce, 1 lime, 1/2 spoon of sugar, salt and pepper.

Direction:

• Clean the shrimps, remove the heads, keep the tails
• Clean garlic, and slice thinly. Sprinkle over the shrimps.
• Make a mix of the flour, egg, with enough water, salt, and pepper.
• Heat oil on a pan.
• One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
• Put on a plate, pour tomato sauce over them.
• Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Jamie's Cranberry Spinach Salad

INGREDIENTS (Nutrition)

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

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Gado gado

Ingredients:
Lettuces
A small bunch of long beans
Young cabbage
1 cucumber
Tofu
100 gr soyabean cake
2 eggs
5 pieces of red chili pepper
5 pieces of small chili pepper (jalapeno or scotch bonnet)
3 pieces of shallots
100 gr. peanuts
lemon, brown sugar, and salt.

Direction:

• Fry an egg and soyabean cake
• Cut into small pieces
• Boil one egg and slice it
• Boil young cabbage, long beans, and slice them
• Peanut sauce:
• Fry peanuts
• Slice shallots, and brown with chili peppers
• Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)

Crab Soup

Ingredients:
2 litres of fish stock
2 medium-sized crabs
100 gram ginger
50 gram scallions
50 gram Indonesian parsley
salt
pepper to taste

Direction:

• Make fish stock by boiling fish bones in 8 cups of water
• Remove these bones after a few minutes.
• Wash crabs, split into several parts
• Cut ginger into very thin slices
• Cut scallions and Indonesian parsley
• Reheat stock for about 5 minutes, put everything into the stock
• Add salt and pepper to taste

Fish Paprikash

Ingredients:
2 kg freshwater fish, as many types as possible
4 medium onions,
200-300 ml (1 - 1 1/2 cup) tomato sauce
200 ml (1 cup) wine
2 Tbsp paprika
2 tsp chili powder
2 l water
salt

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Polish Pierogi Recipe

Ingredients:
polish pierogi dough recipe
polish pierogi filling recipe

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Recipe for Jewish BRISKET (pot roast)

Ingredients:
2 2/1 lb beef brisket
1/2 onion
1/2 teaspoon of paprika
1/2 cup hot water
1/2 sweet green pepper


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Recipe for Chinese STEAMED DUCK

Ingredients:
3 1/2 lb duck
1/4 lb pork
1/4 lb mushrooms
1/4 lb water chestnuts
1/4 cup barley
1 1/2 tablespoon soy sauce
1 teaspoon salt

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TCHEUREKS - Greek Easter Cakes

Ingredients:
4 1/2 ounces butter
4 1/2 ounces sugar
5 eggs
1 cup of milk
2 ounces yeast
10 ounces of flour

Preparation:

1. Mix 4 1/2 ounces butter with an equal amount of sugar, add 5 eggs well beaten, 1 cup of milk, 2 ounces yeast, and 10 ounces of flour.
2. Let it rise for 2 hours, form into shape of a large fleur-de-lis, or 3-pointed flower (to represent the Trinity), ice with sugar, and bake 1 hour.

Greek Eggplant Dip (Melitzanosalata)

Ingredients:
3 large eggplants
300g strained Greek yoghurt or mayonnaise
3 medium-sized cloves of garlic
2 tablespoonfuls extra virgin olive oil
1 lemon
Salt

Read more...
www.free-old-time-cooking-recipes.com/vegetables/melitzanosalata.html

Greek Egg Custard Pie Recipe

Ingredients:
1 package of phyllo pastry
FILLING:
4 cups (900 ml) milk
1/2 cup (90 g) semolina
1 cup sugar
2/3 cup (10 tbs) butter
4 eggs
1 tsp. vanilla extract
SYRUP :
500 g (1 lb 2 oz) sugar
grated orange peel
1 l (1 qt) water
juice of 1/2 lemon

more...
www.free-old-time-cooking-recipes.com/desserts/pies/greek_egg_custard_pie_recipe.html

Ginger Carrots

Ingredients:
5 sliced carrots
1 tablespoon sugar
1/4 cup orange juice
1/4 teaspoon ginger
1 teaspoon salt
1 teaspoon cornstarch

Procedure:

1. Cook carrots in boiling salted water until tender (about 20 min.)
2. Combine sugar, orange juice, ginger, salt and cornstarch in sauce pan and cook until blended smooth.
3. Add cooked carrots, toss lightly, serve.

Aloha Sweet Potatoes

Ingredients:

4-5 medium sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut

more...
www.free-old-time-cooking-recipes.com/vegetables/hawaiian_vegetable_recipe.html

Bubble and Squeak Recipe

Full recipe...
www.free-old-time-cooking-recipes.com/old-english-recipes/bubble-and-squeak_recipe.html

Arancini di Riso (Italian Rice Ball Recipe)

more...
www.free-old-time-cooking-recipes.com/old_italian_recipes/arancini_di_riso_italian_rice_ball_recipe.html

Pork Adobo

more...
http://www.free-old-time-cooking-recipes.com/filipino-recipes/pork-adobo-recipe.html

Filipino Vegetable Recipe

Ingredients:
1 Shredded green papaya
2 Sliced onions
2 Julienned carrots
1 Sliced red pepper (sweet)
3 cups Cider vinegar
¼ cup Sugar
1 tsp Salt
1 tsp Freshly ground pepper

See more...
http://www.free-old-time-cooking-recipes.com/vegetables/filipino_vegetable_recipe.html

Russian Salad Recipe

Ingredients:
4 medium potatoes, cooked and diced
3 carrots, boiled and diced
2 parsley roots, boiled and diced
1 celery root, boiled and diced
500 g (1 lb 2 oz) boiled peas
1 pickled bell pepper, diced
300 g (10 oz) cooked ham, diced
1 sour apple, finely diced
300 g (10 oz) mayonnaise
1 tsp prepared mustard
1/2 dl (1.7 fl oz ; 3.5 tbs) sour cream
salt

more...
www.free-old-time-cooking-recipes.com/side_dishes/russian-salad-recipe.html

Baked Pancakes (Crepes) with Cottage Cheese

Ingredients:
BATTER:
250 g (0.5 lb) flour
2 eggs
1 cup milk
1 cup sparkling mineral water
salt
FILLING:
500 g (1 lb) cottage cheese
4 eggs
150 g (5 oz.) sugar
grated lemon rind
1 tsp vanilla extract
TOPPING:
1 3/4 cups cream

Preparation:

1. BATTER: Mix eggs with salt. Gradually add flour, milk and mineral water. Mix until smooth. Let stand 30 minutes before cooking.
   Heat a lightly oiled frying pan over medium high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until the golden brown (about 2 minutes each side).
2. FILLING: Whisk egg whites. In a separate bowl mix egg yolks and sugar until foamy. Add cottage cheese, lemon rind, vanilla extract and beaten egg whites.
3. ASSEMBLE: Add 2 tablespoons of cheese mixture down the center to each crepe and roll up as you would an egg roll. Place them seam side down in the oiled pan. Continue doing that till the pan is full.
4. Put layer of cream on top of the pancakes till they are all covered. Bake in 175 C (350 F) oven for 15 minutes.

Turnip Stew

Ingredients:
1 kg (2 lb) turnips, peeled and diced
1 kg (2 lb) potatoes, peeled and diced
1 onion, chopped
1 l (1 qt) milk
2 Tbsp flour
1/2 cup cream
salt, pepper

Preparation:

1. Put turnips, potatoes and onion in a large heavy stockpot. Cover with water and cook until soft.
2. Add milk, salt and pepper.
3. Mix flour with cream and add to pot. Cook until thick.

Squash Stew

Ingredients:
500 g (1 lb 2 oz) squash, grated
2 Tbsp oil
2 Tbsp flour
1 small onion, chopped
1 garlic cloves, minced
1 tsp paprika
1 Tbsp tomato purée
1 cup cream
1 tsp fresh dill, choppped
salt, pepper

Preparation:

1. Season pumpkins with salt and let stand for 1 hour. Squeeze pumpkin and discard liquid.
2. Make a roux: heat oil in heavy pot, add flour, stirring constantly. Cook for 1 minute. Add onion, garlic and pumpkin. Cover with water. Cook until pumpkin is soft.
3. Add paprika, tomato purée, cream, pepper and dill. Cook for a short time or until thick.

MLINCI (Baked Noodles)

Ingredients:
1 kg (2 lb) flour
2 eggs
1½ Tbsp salt
400 ml (16 fl oz; 2 cups) cold water

Preparation:

1. Mix flour, eggs and water to make a harder dough. Roll out into rounds.
2. Bake on the lowest rack of the oven at 165 C (330 F) until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool.
3. Break “mlinci” into pieces, put in a bowl. Pour salted boiling water over “mlinci”, leave for a few minutes, then drain water.
4. Pour turkey roast drippings over “mlinci” and serve.

Spaghetti with Feta Cheese and Black Olives

Ingredients per portions

500 g	spaghetti
200 g	feta cheese
100 g	black olives, pitted
½ bunch(es)	thyme
½ bunch(es)	marjoram
6	tomatoes
250 ml	wine, white, dry
	sea salt
	pepper, ground, black
1 tbsp	olive oil
1 tbsp	honey
1 clove(s)	garlic, minced
1	shallot(s), chopped

Method

Plunge tomatoes into boiling water, peel, pit and dice. Heat olive oil an a pan and add tomatoes, garlic and shallots, saute for some minutes.

Stir a little free space in the middle of the pan and pour in the honey to let it caramelise.

Then stir everything by adding salt, pepper, minced herbs (thyme and marjoram - save one sprig of marjoram) and half of the wine. Simmer until tomatoes are cooked to a sauce.

Cook the spaghetti in boiling salted water.

Add the remaining wine to the sauce, cut cheese in to small pieces, chop olives and add everything to the tomato sauce. Finely chop marjoram sprig.

Give spaghetti on 4 warmed plates and serve sauce over the spaghetti, sprinkle with chopped marjoram.

Preparation time: ca. 30 min Grade of difficulty: medium

Old Time Fresh Tomato Soup Recipe

Ingredients:
5 Tbsp oil
1 onion, chopped
2 garlic cloves, minced
2 fresh parsley sprigs
3 fresh celery sprigs
800 g (1.75 lb) fresh ripe tomatoes, peeled and chopped
1 l (1 qt) water
1 tsp sugar
100 g (3.5 oz) rice
1 tsp flour
salt, pepper
100 g (3.5 oz) grated parmesan cheese

Preparation:

1. Sauté onions, garlic, parsley sprigs and celery sprigs in oil, stirring occasionally until onion is tender.
2. Stir in tomatoes and continue to cook over medium heat, adding water occasionally, about 30 minutes. Season with sugar, salt and pepper. When tomatoes are cooked, remove parsley sprigs and celery sprigs. Puree soup and then strain the mixture through a sieve.
3. Fry flour in 2 Tbsp oil. Add strained soup. When it starts to boil, add rice and cook until rice is tender.
4. Remove from heat, sprinkle with grated parmesan cheese and serve.

Recipe for Homemade Vegetable Soup

Ingredients:
3 potatoes
3 carrots
3 turnips
2 heads of celery
2 stalks of parsley
3 onions
3 qt. water
salt
black pepper
red pepper

Preparation:

1. Slice thinly potatoes, carrots, turnips, the undesirable parts of 2 heads of celery, stalks of parsley and onions.
2. Cook the onions in a little butter until they turn a yellow brown, then add the other ingredients. Season well with salt and black pepper, also a pinch of red pepper.
3. Put all together in a stew-pan, cover with water, stand on range and simmer about three hours.
4. Strain soup into stew-pan, place on range, and when hot add Marklose Balls.

Black Bean Soup

Ingredients:
1 pt black Mexican beans
5 pt water
salt, pepper
bunch of thyme
onions,
1/4 lemon
1 tablespoon butter
2 eggs
1 wineglass of wine

Preparation:

1. One pint of black Mexican beans, put them in five pints of water (without soaking), boil about five hours.
2. Pass beans and liquid through a sieve, half an hour before serving; do it thoroughly, that it may be thick enough. Put it back into the pot with salt, pepper, bunch of thyme, onions, a quarter of lemon cut in thin slices, and a tablespoonful of butter.
3. Have two eggs, boiled hard, cut up in your tureen, and a wineglass of good wine. Pour soup on it and give it a stir.

Spaghetti Pizza

Ingredients per portions

300 g	spaghetti
3 tbsp	olive oil
500 ml	tomato sauce, your own recipe or store bought
200 g	mozzarella, fresh
	pepper
100 g	thin sliced ham
100 g	black olives, pitted
100 g	parmesan, grated

Method

Cook spaghetti al dente. Drain, do not rinse.

Preheat oven to 175°.

On a large baking sheet with a 1cm rim, spread the olive oil first, then the cooked spaghetti. Slice the mozzarella in slices and then cut in four long stripes and space on the spaghetti. Grind a bit of pepper (to your taste) on the cheese. Cut olives in halves and put them on next. Top everything with the tomato sauce and the parmesan.

Bake in the oven for 20 minutes if you have heated the sauce while the spaghetti were cooking or bake for 30 minutes if the sauce is cold.

Note:
Use your own tomato sauce that you normally make for your regular spaghetti dinner, just make more and freeze some for this dish, or use a store bought one.

This dish can be made with any pizza toppings your family loves. Use salami, mushrooms or make it vegetarian - without meat.

Preparation time:	ca. 15 min
Grade of difficulty:	easy

Spaghetti with Zucchini

Ingredients

500 g	spaghetti
2 medium	zucchini
2 tbsp	butter
1 small	onion(s)
2 tbsp	flour
500 ml	stock, chicken or vegetable
100 g	ham
100 ml	heavy cream
some	salt and pepper
some	nutmeg

Method

In a large pot, bring 5 l of salted water to a boil.

Thoroughly wash (or peel) zucchini, cut into thin slices lengthwise, and cut slices into thin strips about the same thickness of the Spaghetti.

Cut ham into small strips. Finely dice the onion. Melt butter over medium heat in a medium saucepan.

Sauté onions until transparent and then add ham and flour. Continue to cook for about two minutes, then slowly whisk in stock. Stir frequently to avoid any lumps. Add cream and bring to a boil.

In the meantime, add spaghetti to boiling water and cook until “al dente’. Add the zucchini to the sauce about 2 minutes before serving to make sure they are cooked, but not overdone.

Drain pasta and transfer to a big bowl. Mix zucchini sauce with the spaghetti (either in the saucepan or place little heaps on top of the spaghetti) and serve immediately.

Preparation time: ca. 20 min Grade of difficulty: easy

Amish Potato Salad Recipe

Ingredients:
1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced

Preparation:

1. Saute onion and bacon together, then add flour and cook together for one or two minutes.
2. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375 F (190 C) oven.

Amish Macaroni Salad Recipe

Ingredients:
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Preparation:

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

1. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Amish Chicken Soup Recipe

Ingredients:
3 lb. (1,5 kg) chicken
2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles

Preparation:

1. Place chicken in kettle with 2 quarts water. Cover and cook until tender (about 2 1/2 hours).
2. Remove chicken from kettle and strain broth.
3. Debone chicken and return to kettle with strained broth.
4. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
5. Add noodles and cook 8-10 minutes.

Spagetti Pie Recipe

Ingredients:
FILLING:
1 lb. ground meat
1/2 c. onion, chopped
8 stewed tomato
6 tomato paste
1 tsp. sugar
3/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. garlic salt

“SHELL”:
6 oz. spaghetti
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese

1 can cream style cottage cheese
1/2 c. Mozzarella

Preparation:

1. Preheat oven to 175 C (350 F).
2. FILLING: Brown beef with onion. Drain. Stir in tomatoes, tomato paste and seasonings.
3. “SHELL”: Combine cooked spaghetti with cheese and beaten eggs press into pie pan.
4. Spread cottage cheese evenly over pie shell. Top with meat sauce. Bake until bubbly. Sprinkle with Mozzarella and bake 3 to 5 minutes until it melts.

French Salad Recipe

Ingredients:
500 g (1 lb 2 oz) boiled peas
200 g (7 oz) boiled carrots, diced
3 medium potatoes, cooked and diced
4-5 pickled cucumbers
1/2 sour apple, finely diced
1 cup sour cream
300 g (10 oz) mayonnaise
1 tsp prepared mustard
salt, pepper

Preparation:

1. Toss the peas, carrots, potatoes, cucumbers and apple together in a bowl.
2. Mix in the sour cream, mayonnaise and mustard. Season with salt and pepper.

Russian Salad Recipe

Ingredients:
4 medium potatoes, cooked and diced
3 carrots, boiled and diced
2 parsley roots, boiled and diced
1 celery root, boiled and diced
500 g (1 lb 2 oz) boiled peas
1 pickled bell pepper, diced
300 g (10 oz) cooked ham, diced
1 sour apple, finely diced
300 g (10 oz) mayonnaise
1 tsp prepared mustard
1/2 dl (1.7 fl oz ; 3.5 tbs) sour cream
salt

Preparation:

1. Toss the potatoes, carrots, parsley root, celery root, peas, bell pepper and apple together in a bowl.
2. Mix in mayonnaise, mustard and sour cream. Season with salt. Let stand for 2 hours in refrigerator before serving.

Old Fashioned Potato Salad Recipe

Ingredients:
5 potatoes
1/4 cup mayonnaise
1 tablespoon mustard
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
ground black pepper to taste
salt to taste

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a boil and cook until the potatoes are just tender. Drain.
2. Meanwhile, in a medium bowl, combine the mustard and mayonnaise along with a pinch of salt and pepper.
3. As soon as the potatoes are cool enough to handle, cut them into 1/2-inch cubes and toss them with the mustard mixture. Refrigerate.
4. Boil eggs. Remove them from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
5. When ready to serve, stir the celery, red onion, and relish into the potato mixture. Adjust the salt and pepper to suit your taste.

Greek salad



INGREDIENTS

3 – 4 tomatoes 1 onion feta cheese 1 cucumber olive oil salt olives oregano METHOD Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

METHOD Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

Fruit and Nut Salad

Recipe for a fruit and nut salad made with apples, pears, oranges, honey and vinegar.

Ingredients:

• 1 large red apple, sliced thinly
• 1 large pear, sliced thinly
• 1 large orange, peeled and sliced
• 1/3 cup vegetable oil
• 3 tablespoons white wine vinegar
• 1 tablespoon honey
• 1/2 cup chopped pecans
• lettuce leaves

Preparation:

In a large bowl, combine sliced fruit. In a small bowl, combine oil, vinegar, and honey; blend well. Pour oil mixture over the fruit, tossing to coat well. Arrange fruit on 6 lettuce lined salad dishes; sprinkle each with a heaping teaspoon of chopped nuts.
Serves 6.

Delightful Fruit Salad

Ingredients:

• 2 cups tart apples, diced
• 1 cup seedless grapes, green
• 1/2 cup Mandarin orange sections
• 1 cup miniature marshmallows
• 1/2 cup pecans
• 2 teaspoons lemon juice
• 1 cup whipped cream
• 1/4 cup sugar

Preparation:

Coat apples with lemon juice; mix in grapes, orange sections, marshmallows, and nuts. Combine sugar and whipped cream. Mix thoroughly. Fold fruit into cream. Serve immediately or chill.
Serves 6.

Luxuriously Dressed Up Fruit Salad

It's not your Aunt Louise's fruit salad. No Jello, no mystery fruit. Enjoy my recipe here.

And if you think these salads are still too complicated for you, check out our post on ridiculously simple 3-ingredient salads. Every chef has to start somewhere.

Frozen Fruit Salad

This is an old-fashioned frozen fruit salad

Ingredients:

• 2 small packages (3 ounces each) cream cheese
• 1 cup mayonnaise
• 1 cup heavy cream, whipped
• 1/2 cup maraschino red cherries, quartered
• 1/2 cup green maraschino cherries, quartered (or use all red)
• 1 can fruit cocktail (16 or 20 ounce size), drained
• 2 1/2 cups diced marshmallows, about 24 marshmallows

Preparation:

Beat together the cream cheese and mayonnaise. Fold in whipped cream, cherries, drained fruit cocktail, and marshmallows. Pour into a 1-quart freezer container. Garnish with additional maraschino cherries.
Freeze fruit salad until firm.
Frozen fruit salad serves 8.

Carrot Ginger Salad

Grate or thinly slice 1 pound of carrots (use a food processor if you’re short on time). Mix the carrots in with a blend of lemon juice (2 tbsp), chopped ginger (1 tbsp - you can buy this ready-made) and 2 cloves of chopped garlic. Sprinkle with cumin powder to taste.

Fruit Cocktail Salad Loaf

Fruit cocktail congealed salad loaf recipe.

Ingredients:

• 1 envelope unflavored gelatin
• 1 large can (29 ounces) fruit cocktail
• syrup from fruit cocktail
• 1 package, 3 ounces, cream cheese, softened
• 1 cup mayonnaise
• 1 package (3 ounces) cherry or raspberry flavored gelatin
• lettuce leaves

Preparation:

Soften unflavored gelatin in 1/4 cup cold water. Drain fruit cocktail, reserving syrup. In a saucepan, heat 3/4 cup reserved syrup; add gelatin mixture and stir until gelatin is dissolved. Remove from heat; let cool. Beat cream cheese until fluffy; blend in mayonnaise. Gradually beat in gelatin mixture.

Dissolve flavored gelatin in 1 cup boiling water. Add 1 cup cold water or some syrup and water to total 1 cup. Chill until slightly thikcened. Put half of fruit in a loaf pan about 9 x 5 x 3 inches, add 1 cup of the flavored gelatin and chill until set. Pour in cheese mixture and chill until set. Top with remaining fruit and gelatin. Chill for several hours or until firm. Unmold on greens and slice to serve.

Dinner Salad

Chop one head of romaine or dark leaf lettuce. Slice 1/2 a cucumber and a few radishes, cut a red or green pepper into strips, throw in a few tomato slices and toss in chunks of your favorite cheese or plain nuts (a more eco-friendly choice). Top with the dressing of your choice. If you like, you can add slices of grilled chicken breast or boiled eggs that you have on hand. Leftover grassfed steak pieces work great, too.

French Salad Dressing Recipe

Prep Time: 5 minutes

Ingredients:

• 1/2 cup fresh lemon juice or vinegar
• 1 1/4 cups olive oil
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon dry mustard
• dash cayenne

Preparation:

Whisk together all ingredients in a mixing bowl or shake in a jar. Makes about 2 cups of French dressing.

Swiss Ham Salad

If you can’t imagine a meal without meat and cheese, here’s a salad for you. Mix 3 ounces of diced cooked ham with 2 ounces of cubed or grated Gruyere cheese. Add 1 tbsp creamy dressing of choice. Salt and pepper to taste and serve atop a bed of romaine lettuce or fresh spinach leaves. Note: to "green" your meat consumption, opt for organic and free range, and eat small portions. You can also mix in pasta for a low-cost way to boost fiber and stretch your salad ingredients.

Fresh Fruit Salad

his fruit salad combines chopped peaches, strawberries, bananas, and red and green grapes, dressed with a simple fresh lime and pineapple juice dressing.

Ingredients:

• 6 peaches, peeled, pitted, and chopped
• 1 pound strawberries, rinsed, hulled, and sliced
• 1/2 pound seedless green grapes
• 1/2 pound seedless red grapes
• 3 bananas, peeled and sliced
• 1/2 cup granulated sugar, or less, to taste
• .
• Dressing:
• juice of one lime
• 1/2 cup pineapple juice
• 1 teaspoon ground ginger

Preparation:

Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
This fruit salad recipe makes enough to serve about 10 to 12 people.

Marinated Cucumber Salad

This is way easier (and greener, and cheaper) than marinating a steak. Wash and slice one whole cucumber. Peel it if you want - sometimes cucumber skins can be bitter. Add a bit of dill and parsley (dried is fine). In another bowl, whisk together 2 tbsp white vinegar, 1 tbsp sugar and 1 tsp salt. Pour the sauce onto the cucumber and herbs and let sit in the refrigerator for a few hours. Voila!

English Pea Salad

Ingredients:

• 2 cups frozen green peas, lightly cooked and drained
• 1/2 cup thinly sliced celery
• 1/2 cup unpeeled chopped red apple
• 2 teaspoons minced sweet onion
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream or plain yogurt
• grated or shredded cheese

Preparation:

Combine peas, celery, apple, and onion in a medium bowl; set aside. Combine mayonnaise, sour cream, and cheese; pour over pea mixture, tossing gently. Cover and chill.
Serves 4.

Green Salad

This is my personal favorite because it's healthy and it only takes a minute. Toss some baby organic spring greens (prewashed) with 2 other grated or sliced vegetables, like jicama, bell peppers, beets or carrots (I do this ahead of time so I have toppings ready whenever I want). Add nuts or a few slices of avocado, if you want. Dress with olive oil and balsamic vinegar.

Ramen Salad

Chop one head of Bok Choy (Napa Cabbage) and one bunch of green onions. Mix the veggies with a simple olive oil and balsamic vinegar dressing with a few tbsp of soy sauce and a dash of sesame oil (a little goes a looong way). Take a pack of ramen noodles (get rid of the flavor packet) and brown the noodles in a skillet with a bit of oil. Sprinkle the noodles on top and serve right away. Cheap and tasty.

Festive Strawberry Salad

Southerners certainly do love their fruit salads! This strawberry salad is made with frozen strawberries, cream cheese, marshmallows, pecans, and pineapple.

INGREDIENTS:

• 2 packages (8 ounces each) cream cheese
• 2 tablespoons mayonnaise
• 2 tablespoons granulated sugar
• 2 packages (10 ounces each) frozen sweetened
• strawberries, partially thawed
• 2 cups mini marshmallows
• 1 can (12 ounces) crushed pineapple, drained
• 8 ounces whipped topping (about 3 1/2 cups)
• 1/2 cup chopped pecans or walnuts

PREPARATION:

Combine all ingredients; pour into a mold or freezer-safe dish and put in freezer. Freeze thoroughly. Take salad out 15 to 20 minutes before serving. Cut into wedges or squares to serve.
Serves about 18 to 20.

Pasta Salad Redux

Cook up a pound of pasta (spinach and tomato rotini always looks nice for this). Mix in a cup of canned chopped black olives, a handful of chopped cherry tomatoes or sundried tomatoes, and if you want, any other veggies you like (such as onions or bell peppers). Marinate everything with a bottle of your favorite Italian dressing. Sprinkle generously with parmesan cheese and salt and pepper to taste. Pasta salad was big in the 80s, and with budgets shrinking, it may be time to bring it back.

Fresh Green Pea Salad

This recipe for green pea salad includes cooked crumbled bacon, green onions, sour cream, dill, and cooked green peas.

Ingredients:

• 3 cups fresh green peas or 2 (10oz) pkgs frozen, thawed
• 4 to 5 slices crisply cooked bacon, crumbled
• 1 cup sour cream
• 1/4 cup chopped green onions or chives
• salt and pepper. to taste
• mint or fresh dill, as desired

Preparation:

Cook peas until barely tender; drain well and chill. Combine all ingredients and refrigerate until ready to serve. Serve on lettuce.

The Cheese and Bacon Lover Salad

I'm a vegetarian, but I know some of you gotta have your fix. Mix fresh spinach, crumbled feta and cooked, crumbled bacon. Top with your favorite dressing. Add in sliced fresh mushrooms if you want. (Note: for the planet, your health and the health of animals, please buy organic, free range animal products.)

Green Pea Salad With Easy Creamy Dressing



This green pea salad is as pretty as it is flavorful, with bright green peas, shredded carrot, bell pepper, red onion, and celery. Serve this salad with any summer meal or cookout, or take it along to a potluck event or picnic. Make this a few hours in advance and chill thoroughly for best flavor.

Ingredients:

• 4 cups fresh or frozen green peas, cooked just until tender, rinsed under cold water
• 1 small carrot shredded
• 1/2 red bell pepper, finely chopped
• 1 red onion, finely chopped, about 1 cup
• 1/2 cup finely chopped celery
• 1/2 cup light or regular ranch-style dressing
• 1/3 cup mayonnaise
• 1/4 teaspoon dried leaf oregano
• 1/8 teaspoon pepper
• 1/4 teaspoon salt, or to taste

Preparation:

In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Stir into the vegetables until well coated. Chill for a few hours before serving.
Serves 5 to 6.

Elitist Arugula Salad

Mix 6 cups of arugula with dried cranberries, walnuts or pecans and little scoops of soft goat cheese. Make the dressing from ¼ cup sherry wine vinegar, 1 tsp Dijon mustard and ½ cup fine olive oil (or use store-bought dressing). Sit in your bay window with a fine novella and enjoy! Goes great with loafers.

Spinach Salad With Apple Vinaigrette

Ingredients:

• 1 bag fresh spinach, about 10 t0 12 ounces
• 1/2 cup granulated sugar
• 1/2 cup apple cider vinegar
• 2 teaspoons grated sweet or purple onion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 3/4 cup finely chopped apple
• crumbled cooked bacon, for garnish, optional

Preparation:

Wash spinach and let dry. Whisk together sugar, vinegar, onion, mustard, salt, oil, and apple, or pulse a few times in blender. Refrigerate spinach and dressing separately until serving time. Pour dressing over spinach just before serving and toss. If desired, sprinkle with crumbled bacon.

Easy Waldorf Salad

For the dressing just whisk together ½ cup mayo (or non-dairy Vegenaise) with about 2 tbsp white vinegar. All you need for the salad is 1 chopped apple, 1 diced celery stalk and ½ cup each of raisins and pre-chopped walnuts. An instant classic. Note: if you don't like raisins, toss in a cup of halved fresh grapes - just make sure they are organic.

Spinach Salad Recipe

This spinach salad recipe includes sliced mushrooms and chopped red pepper and bacon.

Ingredients:

• 1/2 pound fresh spinach, washed, bite-size pieces
• 2 cups sliced mushrooms
• 1 cup chopped red pepper
• 4 to 6 slices bacon, (or turkey bacon)
• 1/2 cup Italian dressing

Preparation:

Combine vegetables in a large serving bowl; toss well. Stir in bacon. Drizzle with dressing before serving.
Serves 6.

Caprese Salad

Simple and delicious and healthy. Top sliced tomato and mozzarella with a leaf of fresh basil and a dash of olive oil. Looks fancy, but requires almost no skills.

Spinach Salad With Strawberries and Pecans

A little goat cheese or blue cheese is also delicious crumbled over this wonderful salad.

INGREDIENTS:

• 8 ounces fresh torn spinach or baby spinach
• 1 1/2 to 2 cups cleaned and sliced strawberries
• 1/2 cup pecan halves or pieces, lightly toasted
• 2 to 3 ounces goat cheese or blue cheese, crumbled, optional
• .
• Dressing
• 1/4 cup Canola oil or other salad oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon plus 1 teaspoon granulated sugar
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon each onion and garlic powder
• dash dry mustard

PREPARATION:

Toss spinach with sliced strawberries, pecans, and cheese, if using.

Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.
Serves 4 to 6.

Ink Marinated Calamari + Pesto an Red Pepper Salad

Ingredients: Ink-Marinated Calamari, Pesto and Red Pepper Chip Salad With a Rioja Vinaigrette The Rioja Vinaigrette: Ingredients: 1/2 Bottle Rioja Red Wine 1/4 cup Balsamic Vinegar 2 tbsp Dijon Mustard (whole seed, not Gray Poopon stuff either) 1 cup Olive Oil 2 tbsp Honey 4 cloves Garlic 1 can Anchovies (in oil, don�t drain) 1 Roma Tomato (seeded) 2 sprigs Rosemary juice from 1/2 lemon freshly cracked Pepper Puree the anchovies, garlic, and tomato until a paste-like consistency is formed. Add the Dijon and blend well.
Step 1: Reduce the Rioja to 1/3 cup.
Step 2: Blend with the anchovy base and add the balsamic vinegar and honey. Slowly add the oil while whisking constantly. Finish with the rosemary, lemon juice and pepper.
Step 3: The Red Pepper Chips: Ingredients: 1 Red Pepper Cornstarch Water Cut the red pepper in half and drizzle it with olive oil. Place under the broiler until blackened. Let cool; then seed and peel the burnt skin off.
Step 4: Puree until smooth. Add a tbsp of water if necessary.
Step 5: Heat up a pan and add the puree. Stir until it starts to boil. Mix a few Tbsp of water with a few Tbsp of cornstarch to make a slurry. Slowly add this and let the puree thicken.
Step 6: Spread the puree out on a parchment sheet.
Step 7: Bake at 300F for an hour or until crisp. Cut into triangles.
Step 8: And fry in olive oil.
Step 9: The Pesto Chips: Ingredients: 20 leaves Basil 2 cloves Garlic 1/4 cup Parmesan Cheese Water Cornstarch Puree the garlic, basil, and cheese, with 1/4 cup water until smooth.
Step 10: Follow the same instructions for the Red Pepper Chips.
Step 11: Follow the same instructions for the Red Pepper Chips.
Step 12: The Ink-Marinated Calamari: Ingredients: 3 large Squid 1/4 cup Olive Oil
Step 13: Wash and clean the squid, making sure to reserve the ink sac (it�s the pearly colored gland on the intestine).
Step 14: Cut open the sac and drain out the ink. Add a drop of water and mix. Remove the actual sacs.
Step 15: Spread the ink out onto parchment paper. Bake at 200F for 1 1/2 hours or until dried.
Step 16: Mix flakes with the olive oil and heat in skillet. (There actually would've been more ink, however I lost a few ink flakes when my central air clicked on)
Step 17: Cut the cleaned squid into bite-sized pieces and saut� in ink oil for 2 minutes.
Step 18: Assembling The Salad: Ingredients: 1/2 cup Parmesan Cheese (finely shredded) Mesclun Mix Chives Pesto Chips Red Pepper Chips Calamari Rioja Salad Dressing Heat a cast-iron skillet until it is sizzling hot. Evenly sprinkle the parmesan cheese in a circle on it. Let the cheese cook until golden brown. Quickly flip the cheese disk onto an inverted glass and gently press into the shape of a bowl. Let cool completely.
Step 19: Mix some of the squid and chips in with the mesclun. Add the dressing and mix well. Scoop salad into parmesan bowl and top with chives.
Step 20: Close up:

Classic Potato Salad

Ingredients:

• 1 cup mayonnaise
• 2 tablespoons vinegar
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper, or to taste
• 1 teaspoon sugar
• 5 to 6 med. potatoes, about 1 1/2 to 2 pounds, peeled, cubed, cooked
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 3 eggs, hard-boiled
• 1 to 2 Tbs chopped green onions, optional garnish
• 1 tomato, cut in wedges, optional garnish

Preparation:

Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired.
Serves 6 to 8.

Vegetarian Pesto Couscous Salad

Ingredients: Mozzarella Cheese Fresh Basil 2 Avocados, Any kind of Lettuce you prefer 2 Tomatoes Balsamic Vinegar Olive oil Kalamata Olives A chunk of Parmesan Cheese (not in picture!) 1 bell pepper Couscous Salt Black Pepper A clove of Garlic. A half red Onion
Step 1: Now, begin with the lettuce and basil, put them in a bowl and rinse under water.
Step 2: Cut the lettuce into smaller parts and put it away in a bowl. Take your tomatoes and cut them into smaller pieces, throw into the bowl.
Step 3: Making couscous is easy, just remember, one part couscous and two parts water. In this case we used about 1 decilitre couscous and 1,9 decilitres of water. Bring the water to a boil, add some olive oil and salt, put the couscous into the boiling water and turn off the plate. Before you gently stir the couscous into the water, it should look something like this.
Step 4: Put a lid on your casserole and wait for about five minutes, your couscous should now be ready to put in the salad.
Step 5: Take that red onion and slice cut or dice into a preferred size. I like mine medium sized and in pretty triangular shapes.
Step 6: Cut avocados in halves, take out the pit, and gently peel them, this could get a bit messy.
Step 7: Cut the avocado into smaller pieces.
Step 8: Get the bell pepper and chop it like there’s no tomorrow!
Step 9: Put your neatly chopped bell pepper into the bowl.
Step 10: Chop one clove of garlic and toss it in with the rest of the salad. If you made everything correct, the salad should look like this.
Step 11: Get that mozzarella, chop it up and put it in the bowl, which by now should look something like this.
Step 12: Now for the olives, Kalamata olives have pits in them so you have to cut around the olive,
Step 13: And then firmly squeeze out the pits. If you’re lazy you could just throw the olives in as they are. Either way, throw the olives in with the rest of the salad.
Step 14: Remember that basil? This is the fun part of the salad goodness! Take the basil and put it in a blender-suitable container like a measuring cup (or if you have it, a stationary blender) Blend the basil along with shredded Parmesan cheese. Add olive oil, salt and black pepper. Mix it good.
Step 15: The pesto is ready when it looks something like this. You’ll need about a small bush or so of fresh basil and a chunk of Parmesan to make pesto for two. If you find this way to hard or boring, you can always buy pesto in the supermarket.
Step 16: Mix the salad.
Step 17: Add more olive oil, salt and black pepper.
Step 18: Sprinkle it with balsamic vinegar.
Step 19: Add your delicious pesto sauce to the salad. Enjoy!

Red Potato Salad With Sour Cream and Dill

This potato salad is made flavorful with the addition of dried dill and chopped dill pickle, along with a tangy mayonnaise and sour cream dressing.


Ingredients:

• 2 pounds small red potatoes, scrubbed
• 3 to 4 eggs, hard-cooked and diced
• 2 ribs celery, diced
• 1/2 cup diced red onion
• 4 green onions, thinly sliced
• 2 tablespoons diced dill pickle
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon tarragon vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation:

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Serves 6.

Corn Bread Salad

Cornbread salad with chopped tomatoes, hard-cooked eggs, and mayonnaise, along with other vegetables, bacon, and prepared crumbled cornbread.

Ingredients:

• 1 skillet or pan of cornbread, baked and cooled
• 7 to 9 slices bacon, cooked until crispy, drained and crumbled
• 1/2 cup chopped onion
• 1/2 to 1 cup green bell pepper, chopped
• 2 large tomatoes, chopped
• 1 to 2 hard-cooked eggs, chopped
• 1 cup mayonnaise, or to moisten
• salt and pepper, to taste

Preparation:

Crumble corn bread; add bacon, onion, peppers, tomatoes, and hard-cooked eggs. Gently stir in mayonnaise until well moistened, as much or as little as desired. Taste and add salt and pepper, to taste. Chill for at least a few hours, until serving. Serves 6 to 8.

Soto Ayam

Soto ayam is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) are also added. Occasionally, people will add "koya", a powder of mixed fried garlic with prawn crackers or bitter Sambal (orange colored). Krupuk are a very common topping.

Different regions have their own variation of this dish, for instance:

• Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its delicious koya topping.
• Soto Banjar
• Soto Kudus
• Soto Medan

Yield

Makes 6 to 8 servings

Ingredients

• 1/3 cup peeled garlic cloves
• 1 cup sliced shallots
• 1/4 cup salted, roasted macadamia nuts or blanched almonds
• 6 thin slices (the size of a quarter) fresh galangal or fresh ginger
• 1 teaspoon ground turmeric
• 1 tablespoon salad oil
• 2 1/2 quarts fat-skimmed chicken broth
• 1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.) lemon peel, yellow part only
• 1 1/2 pounds boned, skinned chicken breasts, rinsed
• 4 to 6 ounces dried bean thread noodles (saifun)
• Salt and pepper
• 3 cups finely shredded cabbage
• 3 cups bean sprouts, rinsed and drained
• 1 cup thinly sliced green onions, including tops
• 1 cup diced Roma tomatoes
• 1 cup chopped fresh cilantro
• 4 hard-cooked large eggs, shelled and cut into wedges
• 2 cups potato chips or shrimp chips (optional)
• 1/2 cup fried shallots
• Lime wedges
• Chili sambal, Asian red chili paste, or minced fresh hot chilies

Preparation

1. In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)
2. In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes. Stir in broth, cover, and bring to a boil.
3. Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife, then cut into 3-inch pieces. Add to broth.
4. Add chicken breasts to broth. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes. Lift out chicken and let cool at least 10 minutes. Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.)
5. In a bowl, pour 5 cups hot water over bean thread noodles. Let stand until the noodles are tender to bite, about 5 minutes; drain. If desired, snip through noodles with scissors to make shorter strands.
6. Season broth with salt and pepper to taste. Return to a boil over high heat.
7. Tear the chicken into shreds. In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal. Pour hot broth into a tureen or pitcher.
8. Let guests place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls. Ladle or pour hot broth into bowls. Sprinkle with potato chips and fried shallots. Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Nutritional Information

Calories : 385 (33% from fat)

Protein : 37 g

Fat : 14 g (sat 2.4)

Carbohydrate : 28 g

Fiber : 2.5 g

Sodium : 218 mg

Cholesterol : 156 mg

author : myrecipes.com

Quiche Lorraine

Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese."

The word quiche is derived from the Lorraine Franconian dialect of the German language. historically spoken in much of the region, where German Kuchen, "cake", was altered first to "küche". Typical Allemanic changes unrounded the ü and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled quiche

To this day, there is a pronounced German influence on the culture and cuisine of the Lorraine region. The origin of Quiche Lorraine is rural and the original Quiche Lorraine had a rural flair: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, Quiche Lorraine is served throughout France and has a modern look with a crimped pastry crust. Consumption of Quiche Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself to lighter fare. The current version of Quiche Lorraine served in France does include cheese: either d'emmenthal or gruyere. Unlike the version served in the United States, the bacon is cubed, no onions are added and the custard base is thicker.

Ingredients:

• 1- 30cm pastry shell
• 1/4 lt cream
• 2-3 eggs
• bacon
• 1 onion
• gruyere cheese (or mozarella) salt
• pepper

Procedures:

Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375? F for aprox. 35 min or until brown.

source : http://www.allrecipesworld.com