Most of you out there know this one as Frog-eye salad. We love having this one at Thanksgiving time. Loron and I had the assignment to make this for our first Thanksgiving since we had been married. I had been trying to get the lid off of a can of mandarin oranges and because of a crummy can opener was having a difficult time. Loron came to my rescue with his great manly strength, well he slipped and cut his finger on the lid. The blood started flowing and next thing you know he just about passed out on the floor, luckily I got him to the couch just in time! One day ask him how he did when he observed his first surgery where an epidural was given...it was a doozy, and there was no good wife there to catch him!
1 1/2 C acini de pepe pasta. Cook according to package instructions
Sauce:
1 C sugar
2 TBSP flour
1/2 tsp salt
1 3/4 C pineapple juice (get the juice from the pineapple you drain for the next day)
3 beaten egg yolks
Combine sugar, flour, and salt in a saucepan. Add pineapple juice and beaten egg yolks. Cook over med-high heat until thickened. pour over cooked pasta. Let stand overnight.
Add:
1 large can crushed pineapple--drained, reserve the juice for your sauce
1 large can pineapple tidbits -- drained
3 cans mandarin oranges -- drained
1-2 C red grapes
1/2 package marshmallows
1 lg container cool whip
Combine and chill for 1 hour.
Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
Tuesday, November 17, 2009
Thursday, July 30, 2009
Asian Noodle Salad
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper,
1 orange bell pepper,
1 small bag bean sprouts (also called “mung bean sprouts”)
1 sliced scallions
2 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews
DRESSING:
Juice of 2 limes
6 tablespoons olive oil
1 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
2-3 tablespoons fresh ginger, minced
2 cloves chopped garlic
2 jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk or blend together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.
recipe adapted from Jamie Oliver
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper,
1 orange bell pepper,
1 small bag bean sprouts (also called “mung bean sprouts”)
1 sliced scallions
2 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews
DRESSING:
Juice of 2 limes
6 tablespoons olive oil
1 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
2-3 tablespoons fresh ginger, minced
2 cloves chopped garlic
2 jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk or blend together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.
recipe adapted from Jamie Oliver
Tuesday, February 10, 2009
CAFE RIO CILANTRO LIME DRESSING
Ingredients
1 1/3 c. Sour cream
¾ c. Mayonnaise
½ bunch Cilantro chopped
1 package Ranch dressing mix
4 tbsp. Salsa verde (green salsa)
2 cloves Garlic
1/8 tsp. Tabasco sauce (optional)
Juice of one lime
milk to thin it Out
Preparation
*mix together in blender and that’s it!
THIS THE DRESSING RECIPE I ALWAYS USE. I ALSO SPOTTED THIS RECIPE ONLINE AND IT LOOKS PRETTY TASTY TOO.
SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
1 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. Thats it!
K so now to make it all PERFECT... Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce (we used the leafy green lettuce, NOT ICEBURG) and a little scoop of diced tomato and onions (pico de gallo). We made up some gaucamole and put some of that on the salad (HIGHLY RECOMMENDED). We also added a little spoonful of sour cream. Add some crushed tortilla chips (we have yet to find the little tortilla strips), a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!
It really is easier than it looks. It only took me about an hour to make (after the pork was in the crock pot). The rice and beans are SUPER easy, you definitely want the beans and rice to get the whole experience! Also, be generous with the cilantro!
Ingredients
1 1/3 c. Sour cream
¾ c. Mayonnaise
½ bunch Cilantro chopped
1 package Ranch dressing mix
4 tbsp. Salsa verde (green salsa)
2 cloves Garlic
1/8 tsp. Tabasco sauce (optional)
Juice of one lime
milk to thin it Out
Preparation
*mix together in blender and that’s it!
THIS THE DRESSING RECIPE I ALWAYS USE. I ALSO SPOTTED THIS RECIPE ONLINE AND IT LOOKS PRETTY TASTY TOO.
SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
1 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. Thats it!
K so now to make it all PERFECT... Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce (we used the leafy green lettuce, NOT ICEBURG) and a little scoop of diced tomato and onions (pico de gallo). We made up some gaucamole and put some of that on the salad (HIGHLY RECOMMENDED). We also added a little spoonful of sour cream. Add some crushed tortilla chips (we have yet to find the little tortilla strips), a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!
It really is easier than it looks. It only took me about an hour to make (after the pork was in the crock pot). The rice and beans are SUPER easy, you definitely want the beans and rice to get the whole experience! Also, be generous with the cilantro!
Friday, May 16, 2008
Friday, April 25, 2008
California Pizza Kitchen's Thai Crunch Salad
For lime-cilantro dressing :
½ cup vegetable oil
¼ cup rice vinegar
½ cup coarsely chopped cilantro
¼ cup minced red bell pepper
¼ cup honey
4 tsp dijon mustard
2 tsp sesame oil
2 tsp lime juice
2 cloves garlic
dash salt
dash ground black pepper
For spicy peanut sauce :
½ cup crunchy peanut butter
6 Tbs hoisin sauce
2 Tbs soy sauce
2 Tbs rice vinegar
2 Tbs light brown sugar
1 Tbs chili sauce (or garlic-chili sauce)
1 tsp sesame oil
½ tsp minced ginger
½ cup water
vegetable oil for frying wontons and threads
8 wonton wrappers
handful bean threads
4 small skinless chicken breast fillets
1 cup cooked edamame
1 cup unsalted peanuts
12 cups chopped napa cabbage
2 cups thinly sliced red cabbage
2 cups shredded or julienned carrot
1 cup julienned cucumber
4 green onions, green part only, chopped
For lime-cilantro dressing :
1 Combine all ingredients in a blender on high speed for 20 seconds, or until cilantro is chopped finely, but not entirely pureed. Cover and chill
For spicy peanut sauce : 1 Combine all ingredients in a small saucepan over medium/low heat. Heat until sauce is hot, but not boiling, and sugar is dissolved. Pour mixture into a blender and blend for about 20 seconds. Cover and chill.
2 Flatten chicken breasts by covering them with plastic wrap and pounding them with a kitchen mallet. Rub oil on each breast, sprinkle each with a little salt and pepper, and grill for 3 - 4 minutes per side or until done. Wrap and chill the cooked chicken.
3 Make the crispy wontons by heating 2 cups of vegetable shortening or oil in a medium sized saucepan to 375°F. Slice a stack of 8 wonton wrappers into 1/4" wide strips. Slice those strips in half. Fry them in hot oil for about 30 seconds or until light brown. Drain on paper towels.
4 Fry a big handful of bean threads in hot oil for about 10 seconds or until they float to the top of the oil. Drain on paper towels.
5 Cook edamame following the directions on the package. If the soyabeans are in the pods, remove them and chill the beans after they have cooked.
6 Toast the peanuts by heating them up in a skillet over medium/low heat for 3 - 4 minutes or just until starting to brown. Immediately remove them from the heat so they don't burn.
For the salads : 1 For each serving, combine 3 cups napa cabbage, ½ cup red cabbage, ½ cup carrot, ¼ cup cucumber, ¼ cup edamame, ¼ cup toasted peanuts, ¼ cup crispy wontons, and a couple Tbs of chopped green onion in a large bowl. Thinly slice a cold chicken breast into bite-sized pieces and add it to the salad. Pour 4 - 5 tablespoons of cilantro-lime dressing over the salad and toss well. 2 Carefully pour tossed salad onto a serving plate. Sprinkle about ½ cup crispy bean threads on top of the salad. 3 Spoon spicy peanut sauce into a squirt bottle and squirt the sauce in a sweeping motion over the salad. Repeat for remaining salad servings. Yield: 4 large salad servings
½ cup vegetable oil
¼ cup rice vinegar
½ cup coarsely chopped cilantro
¼ cup minced red bell pepper
¼ cup honey
4 tsp dijon mustard
2 tsp sesame oil
2 tsp lime juice
2 cloves garlic
dash salt
dash ground black pepper
For spicy peanut sauce :
½ cup crunchy peanut butter
6 Tbs hoisin sauce
2 Tbs soy sauce
2 Tbs rice vinegar
2 Tbs light brown sugar
1 Tbs chili sauce (or garlic-chili sauce)
1 tsp sesame oil
½ tsp minced ginger
½ cup water
vegetable oil for frying wontons and threads
8 wonton wrappers
handful bean threads
4 small skinless chicken breast fillets
1 cup cooked edamame
1 cup unsalted peanuts
12 cups chopped napa cabbage
2 cups thinly sliced red cabbage
2 cups shredded or julienned carrot
1 cup julienned cucumber
4 green onions, green part only, chopped
For lime-cilantro dressing :
1 Combine all ingredients in a blender on high speed for 20 seconds, or until cilantro is chopped finely, but not entirely pureed. Cover and chill
For spicy peanut sauce : 1 Combine all ingredients in a small saucepan over medium/low heat. Heat until sauce is hot, but not boiling, and sugar is dissolved. Pour mixture into a blender and blend for about 20 seconds. Cover and chill.
2 Flatten chicken breasts by covering them with plastic wrap and pounding them with a kitchen mallet. Rub oil on each breast, sprinkle each with a little salt and pepper, and grill for 3 - 4 minutes per side or until done. Wrap and chill the cooked chicken.
3 Make the crispy wontons by heating 2 cups of vegetable shortening or oil in a medium sized saucepan to 375°F. Slice a stack of 8 wonton wrappers into 1/4" wide strips. Slice those strips in half. Fry them in hot oil for about 30 seconds or until light brown. Drain on paper towels.
4 Fry a big handful of bean threads in hot oil for about 10 seconds or until they float to the top of the oil. Drain on paper towels.
5 Cook edamame following the directions on the package. If the soyabeans are in the pods, remove them and chill the beans after they have cooked.
6 Toast the peanuts by heating them up in a skillet over medium/low heat for 3 - 4 minutes or just until starting to brown. Immediately remove them from the heat so they don't burn.
For the salads : 1 For each serving, combine 3 cups napa cabbage, ½ cup red cabbage, ½ cup carrot, ¼ cup cucumber, ¼ cup edamame, ¼ cup toasted peanuts, ¼ cup crispy wontons, and a couple Tbs of chopped green onion in a large bowl. Thinly slice a cold chicken breast into bite-sized pieces and add it to the salad. Pour 4 - 5 tablespoons of cilantro-lime dressing over the salad and toss well. 2 Carefully pour tossed salad onto a serving plate. Sprinkle about ½ cup crispy bean threads on top of the salad. 3 Spoon spicy peanut sauce into a squirt bottle and squirt the sauce in a sweeping motion over the salad. Repeat for remaining salad servings. Yield: 4 large salad servings
Subscribe to:
Posts (Atom)
