May 17, 2014
Black Bean Spinach Salad
Florence
Course Salad
Cuisine American
- 2 Tbsp fresh lime juice
- 1 tsp cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 - 15 oz. cans black beans drained and rinsed
- 2 cups diced fresh tomatoes
- 1/4 cup shredded cheese
- 1/4 cup diced onion
- 2 Tbsp chopped fresh cilantro
- 4 cups chopped spinach
Whisk together lime juice, cumin, salt, pepper in a bowl.
Add black beans, tomatoes, cheese, onion, and cilantro and toss to coat with the dressing.
Place a bed of spinach 4 salad plates and spoon mixture over salad.
Serve immediately.
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May 16, 2014
Roasted Citrus Curried Shrimp Salad
Florence
Course Salad
Cuisine American
- 2 large oranges peeled, segmented
- 1/2 tsp kosher salt divided in half
- 2 lbs shrimp cleaned
- 1 Tbsp olive oil
- 1 Tbsp curry powder
- 1/2 tsp black pepper
- Mix Greens for serving over
Preheat oven to 400° F.
Cover 13x9 baking pan with parchment paper.
Place orange pieces evenly on 13x9 pan.
Sprinkle oranges with 1/4 tsp of salt and bake for 10 to 12 minutes or until slightly browned and the edges are dry.
Remove from oven.
Put shrimp in a bowl with 1/4 tsp salt, the olive oil, curry powder, and the black pepper.
Add Shrimp to oranges and stir together. Return to oven and bake for 10 minutes or until shrimp is completely cooked.
Server over mixed salad greens.
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May 3, 2014
Mixed Vegetable Slaw
Florence
Course Salad
Cuisine American
- 1 cup yogurt
- 2 tablespoons miracle whip
- 2 tablespoons onion -- grated
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried basil -- crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon lemon peel -- grated
- 1/4 teaspoon Tabasco sauce
- 4 cups cabbage -- shredded
- 1 cup carrot -- shredded
- 1 red or yellow bell pepper - thinly cut
- 1/3 cup thinly sliced radishes
Mix together well in bowl yogurt, Miracle Whip, onion, mustard, basil, salt, lemon peel and Tabasco sauce.
Add cabbage, carrots, bell peppers and radishes and coat.
Refrigerate in covered dish for approximately 2 to 4 hours.
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April 27, 2014
Caesar Pasta Salad
Florence
Course Side Dish
Cuisine Italian
- 8 ounces bow tie pasta
- 2 cups shredded romaine lettuce
- 1/2 cup sliced marinated sun-dried tomatoes
- 1 1/3 cups Parmesan cheese
- 1/2 cup sliced ripe olives
- Caesar salad dressing
Cook the bow tie pasta as you normally would
Drain and rinse thoroughly
Fold the tomatoes, cheese, olives, and lettuce into the cooked pasta
Toss in Caesar dressing until moist
Serve Immediately
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April 21, 2014
Pasta Salad
Florence
Course Salad
Cuisine America
- 2 - 16 oz tri-color rotini
- 1 can black olives - sliced
- 1 large tomato - diced
- 1/2 - 16 oz. bottle of Italian dressing
- 1 - Sweet Bell Pepper Yellow, Orange or Red
- **OPTIONALl**
- 1/2 package Pepperoni - sliced in to 1/4's
- 1/4 lb Sharp Cheese - cubed
Cook Pasta according to package instructions.
Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
Serve Chilled.
Add **OPTIONAL** ingredients in with pasta.
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April 19, 2014
Shell Pasta Salad
Florence
Course Side Dish
Cuisine American
- ***DRESSING***
- 1/2 - 16 oz. Bottle of Italian Dressing
- ***SALAD***
- 1 pound small pasta shells
- 1/4 pound provolone cheese
- 1/4 pound hard salami
- 1/4 pound pepperoni sausage
- 3 green peppers
- 3 ribs celery
- 2 small onions
- 1 can black olives
- 1 7 ounce jar green olives
- 3 tomatoes
***SALAD***
Cook and drain the small pasta shells
Cube the provolone cheese
Dice the hard salami, pepperoni sausage, green peppers, celery, and onions
Slice the black olives and the green olives
Chop the tomatoes
Place all salad ingredients except the tomatoes into a large wooden bowl
Add the dressing and toss
Cover and place in refrigerator for at least 24 hours before serving
Remove from fridge
Toss with tomatoes and enjoy
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April 17, 2014
Marinated Tomatoes
Florence
Course Salad
Cuisine American
- 4 tomatoes; large
- 1 cup vegetable oil
- 1/4 cup wine vinegar
- 1/4 teaspoon mustard; dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic; clove large, minced
- 1 tablespoon basil; fresh chopped
- 2 thyme; sprigs fresh,chopped
- 1 marjoram; fresh sprig, chop
- 1 tablespoon scallion; minced
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February 23, 2014
Better Than Potato Salad
Florence
Course Salad
Cuisine American
- 4 cups cooked long grain rice
- 8 radishes -- slice
- 4 eggs -- hard-cook chop
- 1 medium cucumber -- chopped
- 2 cups celery -- thinly sliced
- 1/2 cup onion -- chop
- 1 1/2 cups mayonnaise
- 3 tablespoons prepared mustard
- 3/4 teaspoon pepper
Combine rice, radishes, eggs, cucumber, celery and onion.
Combine mayo, mustard and salt.
Pour over rice mixture and mix well.
Cover and refrigerate at least 2 hour
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February 18, 2014
Sweet Sour Slaw
Florence
Course Salad
Cuisine American
- 1 cup vinegar
- 1 can sauerkraut -- drained
- 1 can bean sprouts -- drained
- 1 sm. jar pimento -- chopped
- 2 cups sugar
- 2 cups celery -- chopped
- 1 green pepper -- chopped
- 2 cups onion -- chopped
Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
Remove from heat and cool.
Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
Pour vinegar mixture over vegetable mixture.
Refrigerate over night.
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February 10, 2010
Cajun Potato Salad
Florence
Course Salad
Cuisine American
- 2 pounds small red potatoes
- 1/2 cup red onion -- chopped
- 1/2 cup green onion -- sliced
- 1/4 cup fresh parsley -- minced
- 6 tablespoons cider vinegar -- divided
- 1/2 pound precooked smoked sausage or kielbasa
- 6 tablespoons olive or vegetable oil
- 1 tablespoon Dijon mustard
- 2 centiliters garlic -- minced
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Cook Potatoes for 30 minutes or until tender.
Drain Potatoes.
Rinse Potatoes with cold water; cool completely
Cut into small pieces; place in a large bowl
Add onions, parsley and 3 Tablespoons vinegar; toss
Cook sausage in olive oil for 5-10 minutes or until it begins to brown
Add Sausage to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, stirring with whisk constantly.
Pour over salad; toss gently.
Serve Warm.
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January 27, 2010
Summer Squash Medley
Florence
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main
Cuisine American
- 8 small young summer squash zucchini, yellow, patty, etc
- 1 pound seasoned pork sausage
- 1 garlic clove
- 1/2 large onion
- 1/2 large green pepper
- 4 large tomatoes
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups bread crumbs
- 1/2 cup grated cheese
Preheat oven to 350°F
Wash & Slice squash.
Grease a 13 x 9 baking pan.
In a large skillet, fry sausage until mostly cooked.
Drain sausage.
Add garlic, onion, green pepper, tomatoes, basil, salt and pepper and cover simmer for approximately 20 minutes.
Into the prepared baking dish, spread evenly 1/2 cup bread crumbs.
Layer 1/3 Tomato Mixture, 1/2 Mixed Squash, Bread Crumbs, Tomato Mixture, Remaining Squash, Remaining Tomato Mixture and Remaining Bread Crumbs.
Bake about 30 minutes, until squash is tender and pork done
Toward the last 15 minutes of cooking, sprinkle cheese over the top.
Bake until cheese has melted and slightly browned.
Remove from oven, and serve immediately.
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January 24, 2010
Summer Vegetable Casserole
Florence
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Vegetables
Cuisine American
- 1 1/2 cups green beans -- sliced in 2"pieces
- 1 1/4 cups medium bow tie pasta -- about 3 ounces
- 1 medium yellow summer squash -- cut 1 1/2cups
- 1 cup sliced mushrooms
- 1 medium onion -- chopped
- 3/4 teaspoon dried basil -- crushed
- 1 teaspoon dried oregano -- crushed
- 1 tablespoon margarine or butter
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/4 cup shredded process swiss cheese
- 3 teaspoons dijon mustard
- 3 plum tomatoes -- diagonally sliced about 1 cup
- 1/2 cup soft bread crumbs
- 2 tablespoons grated Parmesan cheese
In a saucepan cook green beans, covered, in salted boiling water for approximately 5 minutes.
Add pasta.
Return to boiling and boil cook 5 minutes more or till vegetables and pasta are tender.
Drain.
Set aside.
Cook mushrooms, onion, basil, and oregano in hot butter till tender.
Stir in flour, salt, and pepper.
Add milk.
Cook and stir till bubbly
Stir in Swiss cheese, and mustard.
Cook for about 1 minute more.
Gently toss cheese sauce with pasta vegetable mixture.
Add tomatoes; toss gently.
Sprinkle with bread crumbs and Parmesan cheese
Bake in a 400°F oven 20-25 minutes or till hot
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