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 Salads

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PostSubject: Re: Salads   Sat Sep 06, 2008 8:50 pm

Between's "Do Ahead Salad"- (I like the title already)

Salad
1 head of cabbage, chapped or finely shredded
1 bunch of Green onions, chopped

dressing
1/2 cup vegetable oil
1/2 cup rice viegar or rice wine vinegar
2 tablespoons soy sauce
1/4 cup sugar

mix the dressing ingredients and set them aside

Crunchies
2 packages of crushed ramen/oriental style soup noodles (noodles only)
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup chopped almonds
1/2 cup butter
Melt the butter and saute the crunchy ingredients until golden brown. Stir constantly as this mixture can burn easily. Cool and store

To assemble the Salad:
Mix all the ingrediens together and serve
Note: this salad can be prepared ahead of time and stored unmixed for a couple of days. mix just before serving otherwise the crunchies become soft and unpleasant in about a day's time.

this is an excellent salad!!
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PostSubject: Re: Salads   Sat Sep 06, 2008 8:54 pm

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Posts: 1794


TLC's Curried Chicken Salad

1 large chicken breast( boiled and deboned)
Celery , maybe 2 stalks
Seedless grapes
Raisins(opt)
Walnuts or nut of choice(opt)
Miricle Whip , 2 or so cups(can use MW lite)
2 T sugar (opt)
squirt of lemon juice
1-2 t of curry powder
little paprika
little milk

Dice chicken, celery. Halve the grapes. Mix the miricle whip, sugar, curry and paprika add a touch of milk to make smoothe. Mix everything together...
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PostSubject: Re: Salads   Sat Sep 06, 2008 8:55 pm

Jimi: Sr. James Hendrix


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Schnookie's Jello Salad

2 Cups of boiling water
1 large box of Orange Jello
1 Can of Whole Cranberry sauce.

Dissolve jello in boiling water, mix in the Cranberry sauce and let set. Put a dollop of whip cream on it and enjoy. The cranberries float to the top, if you want it mixed in better you need to let it set up a little before adding them.

I needed to eat lots of cranberries had a health problem and this helped me so very much! Now, the whole family likes it about the only way I can get them to eat cranberries.

Schnookie
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PostSubject: Re: Salads   Sat Sep 06, 2008 8:57 pm

Black and Blue Salad

Black and Blue(the black is for Angus beef..blue is the cheese)
8oz. piece of beef.any cut is fine
crumbled blue cheese
walnuts
romaine lettuce
raspberry vinegrette(we especially like Ken's steak house brand)or blue cheese dressing

Take your piece of beef and season the way you like it..and grill. Set aside. Cut up lettuce, add nuts, and crumbled blue cheese(a little goes a long way)Slice beef VERY thinly and add to salad. This recipe is very economical because you can use a cheap cut of beef, and a little goes a long way like the cheese.You can grill your meat ahead the day before if you have the grill going
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PostSubject: Re: Salads   Sat Sep 06, 2008 8:57 pm

Tropical salad with Jerk chicken
jerk seasoning(recipe follows)
1lb boneless, skinless chicken breasts
olive oil
1 11oz can mandarin oranges(drained)
2c. fresh pineapple chunks
romaine lettuce and raw spinach if desired
raspberry vinegrette or poppyseed dressing

Prepare jerk seasoning (recipe follows) several hours before serving, in a 1 quart zip lock baggie..add chicken breasts, shake to coat the meat with spices and refrigerate until ready to cook. This can be prepared the evening before and cooked in the morning before it gets too hot out. Refrigerate your fruits also.

Jerk seasoning
In 1 quart baggie mix..1teas. chili powder, 1/2teas. ground allspice, 1/2teas. garlic powder, 1/2teas salt, 1/4teas. ground cinnamon, 1/4teas ground nutmeg, and 1/4teas. ground black pepper

In large non stick skillet heat small amount of olive oil over medium heat. Add seasoned chicken breasts and cook until browned on the bottom(4-6min). Turn breasts over and cook until chicken is done 4-6 minutes longer. Remove chicken from pan and cool. Slice into thin slices. Set aside Note: this is really best if cooked indoors rather than on a grill. The grill seems to burn the spices?

In a large salad bowl place cut lettuce, mandarin oranges, and pineapple. Add sliced cooked chicken. Drizzle with raspberry vinegrette or poppyseed dressing. Serve.
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PostSubject: Re: Salads   Sat Sep 06, 2008 8:59 pm

he taco salad is a good buffet choice, its always one of the first to go.
One of the recipes I raised my kids on was a knock off of a mexican entree we would order at our local restaraunt called Botana

Calico Chris's Botana

Preheat oven to 375

Brown beef and to it add onion Saute`
Just before done add chili powder/cumin/garlic/paprika and quickly brown spices (fast be careful not to burn) Have water on hand in case your pan is too hot and you need to wet the spices fast.
Add a can of tomato paste and enough water to make a thick sloppy joe consistincy. Sometimes I add a can of beans into the meat (kidney, black, pinto)

While meat is browning prep veggies and at this point you can add whatever you have on hand but usually it is :
Lettuce
green peppers
black olives
tomatoes
avacado

The restaraunt at this point also adds raw onion I choose not to

Take a big cookie sheet with sides and put down a good heaping amount of the round tortilla chips, sprinkle meat mixture liberaly across chips. (If I have not added beans to the meat mixture at this point I sometimes add a can of refried beans which i've thinned a tiny bit with water and heated in microwave)

On top of this mess I put shredded mozzerella cheese, place in oven and bake until cheese is bubbly. Remove from oven and top with FIRST LETTUCE and then the other veggies.
Cut into big squares, serve with salsa.
In a perfect world this should be served with sliced avacado but many times I don't have any on hand and that is fine
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Cottonpicker



Number of posts : 206
Registration date : 2008-09-03

PostSubject: Re: Salads   Fri Nov 14, 2008 11:35 pm

My favorite potato salad recipe so far:

boiled potatoes
boiled eggs
choppe onion
"celery
"cucumber
"red and green bell peppers
salt and pepper

Mix all together

dressing:
Miracle whip
red wine vinegar - not too much or sauce gets too thin for me
sugar

Mix to taste and add to potato mix

I really don't know the amounts. It depends on how much you want to make. A friend of the family always brought this to the big dinners and everyone loved it. I think the cucumber and dressing are what makes this sooo good. She also made macaroni salad using the same dressing. Mmm Mmm Oh and a little paprika sprinkle on top looks pretty.
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Salads   Sat Nov 15, 2008 7:26 am

Mom's Potato Salad....no amounts here, its all by eyeball

Night before
Hard boil eggs
Potatos boiled whole, peeled and let sit overnight (cube chilled taters next morning)

Onion, celery, and green pepper (diced) carrot (thinly sliced)

Dressing:
Miracle whip (4 parts)
Sour Cream (one part) as in two cups mayo to 1/4 cup. sour cream
celery seed, pepper, salt, paprika, (garlic powder (just a touch))
Drain and squeeze out fair amount of sweet pickle relish
prepared yellow mustard (to taste)

Chop eggs (reserve one or two for top), cube taters, combine with veggies and dressing, smooth top sprinkle with paprika and top with sliced egg and allow to chill through. Always better the second day, If i'm making this for a picnic on Saturday I will boil my taters on Thursday night, make the salad on Friday and allow to sit overnight.
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Cottonpicker



Number of posts : 206
Registration date : 2008-09-03

PostSubject: Re: Salads   Sat Nov 15, 2008 12:51 pm

Spinach salad

Fresh spinach
sliced very thin onion that looks like this ) That's the way they had it cut and it doesn't seem to be right unless I cut them that way LOL
sliced thin strawberries

Dressing is red wine vinegar and sugar. It seems to take a lot of sugar to get it to that - sweet and sour taste, but add sugar slowly and taste till it's fabulous.

Mix this all together and let sit a little bit.
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Cottonpicker



Number of posts : 206
Registration date : 2008-09-03

PostSubject: Re: Salads   Sat Nov 15, 2008 1:00 pm

Blue cheese Salad

Lettuce sliced up
sprinkle w chopped onion
" crumbled blue cheese
" crumbled bacon

That's it. It seems like there should be more but you couldn't get it any better. I make these individually so you can each get the right amount of chopped and crumbled stuff on top. We love it!
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Guest
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PostSubject: Re: Salads   Sat Nov 15, 2008 8:20 pm

Loretta..what kind of dressing do you put on your blue cheese salad? It sounds yummy!
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Cottonpicker



Number of posts : 206
Registration date : 2008-09-03

PostSubject: Re: Salads   Sat Nov 15, 2008 9:25 pm

There is none. I had this at a restaurant in Michigan many years ago and it was the chef's special side salad. Believe it or not this doesn't seem to need a dressing.
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Cottonpicker



Number of posts : 206
Registration date : 2008-09-03

PostSubject: Re: Salads   Sat Nov 15, 2008 9:52 pm

I guess this is my families favorite:

I always use my wooden salad bowl for this. Pour some oil in - judge how much you will need for the amount of lettuce you are using to be all coated. Tip and tilt the bowl to run the oil all over the sides and bottom. Sprinkle all over with garlic salt, not a small sprinkling but you can get it too heavy. Run it around some more. I add lettuce that is not still wet and just torn in pieces, chopped tomato and the inevitable onion. Then toss well and let sit a little while maybe 1/2 hr or more and not in the fridge. This is another surprisingly good one for being so simple. The girl that gave me this used a very little vinegar too, but it seems better to me like this. I have had raving compliments on this one.
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MurrayTart



Number of posts : 1370
Location : Murray River NSW in Oz, hey, 101 ways to cook Squash!
Registration date : 2008-09-17

PostSubject: Re: Salads   Mon Nov 17, 2008 8:40 pm

G'day :peek:

Smitten I too love a nice creamy potato salad but these days in moderation only. Brought the version my drt. & I make to a break up Christmas party & was given 11 out of 10, but beware thunder thighs! :lol:

Azza's Creamy Spud Salad
Spuds/potatoes, scub but don't peel, same with sweet potato/kumura.
Cut into chunks, ones that fit the gob of course, place in roasting pan, coat with oil [olive] & optional handful fresh torn rosemary & thyme, then sprinkle with salt & pepper. Roast 400 [2ooc] for 35 -45 min. till just tender. Remove & cool.
While roasting dice up a few slices/rashers bacon & fry, drain & cool. Hardboil 6 eggs & chill.
In large bowl add: diced celery, 4 spring onion [green onion or bunching onion] chopped & a handful of chopped parsley.
Dressing:
Mayo [Miracle whip, Praise or whole egg] approx 2/3 c
Sour Cream [light or full cream]** approx 2/3 cup
2 tsp yellow mustard [American or Masterfood Aust]
2-3 leaves fresh sage chopped fine**optional
Mix in sm. bowl about 50/50 mayo & sour cream, add mustard & sage.
Combine roasted spud, sweet potato, spring onion, parsley, bacon & chopped egg. Mix thru mayo dressing & if desired top with addtional hard boiled egg & sprinkle of sweet paprika!
**Thickened cream may be substituted for sour cream.

Overnite Salad - oldie but a goodie

Lettuce [iceberg] broken into bite size pieces
1 tin waterchestnuts, sliced
1 cup celery, slice
3-4 spring onions, [green bunching onions] sliced
Frozen peas [about 1 1/2 - 2 cups] Do not cook!!
2 cups whole egg mayo [Hellman's/Best Foods]**
2 tblsp sugar
1 sm tin grated parmesan [about 3/4 cup]
Salt & pepper
Garlic powder, pinch **optional
Try to use a straight sided bowl or Tupperware type container & layer ingredients in order listed. Spreading mayo over frozen peas sealing to edge of container to form a layer, seal container or cover well with glad wrap. Refridgerate overnight. Next day tip into large bowl & mix to combine - serve immediately.
[I find that I use about 1/2 head lettuce, depends on size of lettuce]

Minted CousCous, Peas & Mustard Seeds Salad

2 tsp oil
2 tsp black mustard seed [dk brown really]
40gm butter [2 big tblsps]
2 1/4 cups vegie stock [broth]
1 1/2 cups couscous
1 cup peas, cooked
4 spring onions [green bunching onions]
Mint Dressing: Combine in jar & shake well
1/2 cup olive oil
1/2 cup apple cider vinegar
1 tsp sugar
1 clove garlic
1/2 cup fresh mint, chopped
Heat oil in large fry pan, add seeds, cook, cover seeds pop, when they pop add butter & stock bring to boil, stir in couscous, return to boil, remove immediately, cover let stand 5 min. till all liquid is absorbed. Remove cover, fluff with a fork to separate grains. Set aside to cool uncovered. In large bowl combine couscous & peas with dressing & refridgerate. May top with additional shredded mint!

Peanut Sate Salad

250gm med. size pasta [approx. 1/4 lb] cook & cool
250gm Green beans, sliced [1/4 lb.]
1 med. Carrot, sliced
3 spring onions [green bunching onions]
1 stick celery, diced
200 gm tin sliced champignons [sm mushrooms] approx. 1/4 lb
1 red pepper [capsicum], diced
1/2 cup roasted peanuts
Dressing: Combine in jar & mix & stir well
3 tblsp peanut butter of choice
1 tblsp curry powder
1/2 cup oil
2 tblsp lemon juice
1 tsp sugar
1 tblsp soy sauce
1 clove garlic, minced
Blanche or steam beans & carrot for about 3min & chill. Add to pasta with celery, spring onion, red pepper, mushrooms & roasted peanuts. Pour over dressing & stir well to combine!

Yummo ~mt~ Thumbup
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PostSubject: Re: Salads   Mon Jun 08, 2009 3:27 pm

I got a cookbook this Saturday and just got a chance to look at it. It's Top Secret Restaurant Recipes. They have Olive Garden's salad dressing recipe in it and thought I'd share. (Olive Garden is an Italian restaurant chain in the US. They are famous for their salad.)

Olive Garden Salad Dressing

1/2c white vinegar
1/3c water
1/3c vegetable oil
1/4c corn syrup
2 1/2 T grated Romano cheese
2 T dry pectin
2T beaten egg or egg substitute
1 teas lemon juice
1/2teas minced garlic
1/4 teas dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes
1 1/4teas salt
Combine all ingredients with a mixer on medium speed, or in a blender on low speed for 30 seconds. Chill at least one hour. Serve over mixed greens.
* Dry pectin is a natural ingredient used to thicken jams, jellies, and sauces. It is found in most stores in the aisle with baking and cooking supplies or near canning items.


Last edited by AnnieOakLeaf on Tue Jun 09, 2009 8:33 am; edited 1 time in total (Reason for editing : the nice spacing I did between ingredients got jumbled when posting)
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texasmusicmom



Number of posts : 6797
Age : 59
Location : Columbia, South Carolina, USA
Registration date : 2008-09-05

PostSubject: Re: Salads   Mon Jun 08, 2009 3:42 pm

YUM...thanks! I love to go there and get the unlimited soup, salad, and breadsticks!
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Krafty Lady



Number of posts : 12827
Age : 75
Location : Illinois--Land of Lincoln
Registration date : 2008-09-02

PostSubject: Re: Salads   Sun Jun 28, 2009 8:37 pm

Oriental Cran-Rasin Salad
set aside--
1 bag cabbage coleslaw
1/2 cup chopped green onion

Mix--
1 bag cran-rasins
2 pkgs romaine noodles, broken up
1/2 cup sunflower seeds
1/2 cup sliced almonds
1 Tbsp. soy sauce
1/4 cup vinegar
1/2 cup sugar
1/2 cup oil
Melt 1/2 cup butter and mix with above ingredients in oblong cake pan
Bake in 350 degree oven for 10-20 minutes, stirring every 5 minutes. after out of oven, mix with cole slaw and green onions. Will keep for a few days in fridge if any left over.

_________________
Norma


The hurrier I go the behinder I get!
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Re: Salads   Sun Jun 28, 2009 8:49 pm

thanks norma, think bob would like that!

_________________
"My will is mine.....I shall not make it soft for you"  Aeschylus, Agamemnon
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Salads   Mon Jun 29, 2009 7:28 am

This sounds like a lovely salad...you cook it but eat it cold?? Or serve it hot?
I'm making a big roasted chicken today, If i add chicken to this salad it will make a great meal....yum
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texasmusicmom



Number of posts : 6797
Age : 59
Location : Columbia, South Carolina, USA
Registration date : 2008-09-05

PostSubject: Grape Salad recipe.....easy and yummy!   Fri Aug 20, 2010 3:08 pm

Grape Salad from Nancy Barnhill (from my friend in South Carolina!)

4 lbs of seedless grapes (can combine green and red if desired)
8 oz. sour cream (light ok)
8 oz. cream cheese, softened (light ok)
˝ cup sugar
1 tsp. vanilla

TOPPING
1 cup brown sugar
1 cup chopped pecans
˝ cup shredded cheddar cheese

Wash and stem grapes. Mix sour cream, cream cheese, sugar and vanilla by hand to blend.

Stir grapes into mixture. Pour into large serving bowl.

Combine topping ingredients…brown sugar, pecans, & cheddar cheese. Sprinkle over grapes to cover. Chill overnight.
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Salads   Mon Aug 23, 2010 7:45 am

I think my DH would just enhale this salad...thanks!!
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texasmusicmom



Number of posts : 6797
Age : 59
Location : Columbia, South Carolina, USA
Registration date : 2008-09-05

PostSubject: Re: Salads   Mon Aug 23, 2010 2:17 pm

Going to make some tonight to take to preschool potluck tomorrow. I know the cheddar cheese sounds strange on the top, but it's really good!!!
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golo
Moderator


Number of posts : 13244
Age : 69
Location : Grafton ND
Registration date : 2008-09-02

PostSubject: Re: Salads   Mon Aug 23, 2010 2:27 pm

can't wait to get to grocery store for incredients.... nummy

_________________
So you see, imagination needs moodling - long, inefficient, happy idling, dawdling and puttering.
"Brenda Ueland "

Golo

Dreams are wishes the heart makes... I dream of lots of quilting
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PostSubject: Re: Salads   Today at 7:03 am

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