Sunday, May 28, 2017

{soups-salads-and-salad-dressings} Tomato and Mozzarella Salad

 

Tomato and Mozzarella Salad

Servings: 10

Categories: Salad

Source: Culinary Fundamentals

3 pounds Tomatoes, sliced
1 1/4 pounds Fresh mozzarella , sliced
10 fluid ounces Vinaigrette (made with red wine vinegar)
Salt, as needed
1/2 ounce Basil, chiffonade
Black peppercorns, as needed, cracked

1. Place the tomatoes and mozzarella slices alternately on a plate and drizzle the vinaigrette over the top.

2. Adjust the seasoning with salt to taste. Garnish with the basil and pepper.

Source: MasterCook Deluxe v14 - Culinary Fundamentals

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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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Saturday, May 27, 2017

{soups-salads-and-salad-dressings} Shanghai Noodle Salad

 

Shanghai Noodle Salad

  • Prep

  • Cook

  • Ready In

Recipe By:Tina Kauffman
"Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients."

Ingredients

  • 1 pound fresh thick Chinese wheat noodles
  • 1/4 cup ketchup
  • 3 1/2 tablespoons sesame oil
  • 3 1/2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons lime juice
 
  • 1/4 cup chopped green onion
  • 2 carrots, peeled and shredded
  • 1 small zucchini, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon crushed red pepper flakes

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
  2. In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

​Source: AllRecipes​

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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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{soups-salads-and-salad-dressings} Caprese Sausage Pasta Salad

 

Caprese Sausage Pasta Salad

  • Prep30 MIN
  • Total1 HR 30 MIN
  • Ingredients8
  • Servings4
Caprese Sausage Pasta Salad

Ingredients

1
box (7.6 oz) Betty Crocker™ Suddenly Salad® basil pesto pasta salad mix
1/4
cup pine nuts
1/3
cup cold water
3
tablespoons olive oil
1
cup cherry or grape tomatoes, cut in half
1
cup bocconcini (small fresh mozzarella cheese balls) (7 oz), cut into bite-size pieces
4
precooked smoked Italian sausage links, thinly sliced (about 10 oz)
2
tablespoons chopped fresh basil leaves

Steps

  • 1
    Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
  • 2
    Meanwhile, to toast pine nuts, place in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring constantly until nuts are light brown.
  • 3
    In large bowl, combine Seasoning mix from packet, cold water and oil. Stir in tomatoes, cheese and sausage. Stir in cooked pasta until well mixed.
  • 4
    Cover; refrigerate about 1 hour or until chilled. Garnish with pine nuts and basil.
​Source: Pillsbury​

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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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Friday, May 26, 2017

{soups-salads-and-salad-dressings} Hamburger Soup

 

Hamburger Soup

My version of my grandma's favourite soup. It's hearty, filling and flavourful. Enjoy a piping hot bowl on a cold winter's day.

ingredients:

  • 1 1/2 lbs lean ground beef
  • 1 onion, diced
  • 28 oz can diced tomatoes
  • 1 cup water
  • 3 10 oz cans consomme
  • 10 oz can tomato soup
  • 3 celery stalks, diced
  • 4 carrots, peeled and diced
  • 1/2 tsp dried thyme
  • 2 cups small pasta shells, uncooked
  • salt and pepper, to taste

directions:

  1. In a large pot, cook ground beef and onions on medium high heat.
  2. Once beef is browned, add in the rest of the ingredients and stir to combine.
  3. Bring to a boil. Reduce heat to medium low. Simmer for 40 minutes. Serve hot.
​Source: Simply Stacie

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~~~~~~~~~~
Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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{soups-salads-and-salad-dressings} BLT Salad

 

BLT Salad

Try your favourite sandwich as a salad! You'll love the fresh lettuce, juicy tomatoes and crisp bacon topped with savoury croutons and Honey Dijon Vinaigrette.

ingredients:

  • 1 head leaf lettuce, roughly chopped
  • 6 slices bacon, cooked and crumbled
  • 3/4 cup cherry tomatoes, halved

HOMEMADE CROUTONS

  • 4 slices Dempster's Honey Wheat Bread, cut into 1/2 inch cubes
  • 1/8 cup extra virgin olive oil
  • 1/2 tsp dried basil

HONEY MUSTARD VINAIGRETTE

  • 1/4 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • salt and pepper, to taste

directions:

HOMEMADE CROUTONS

  1. Preheat oven to 375F. Add bread cubes to a baking sheet. Drizzle olive oil over the bread. Sprinkle on dried basil. Toss to coat and lay on baking sheet in a single layer.
  2. Bake for 5 minutes. Toss. Bake for an additional 3 to 5 minutes, until it reaches your desired doneness. Set aside to cool.

HONEY DIJON VINAIGRETTE

  1. Whisk ingredients in together in a small bowl. Set aside.

ASSEMBLY

  1. Add lettuce, tomatoes, bacon and croutons to a large bowl. Drizzle on vinaigrette and toss to combine.
​Source: Simply Stacie

--
~~~~~~~~~~
Rhonda in MO
Ask me about my groups :-)

__._,_.___

Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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Thursday, May 25, 2017

{soups-salads-and-salad-dressings} Roasted Tomato Pepper Prawn Soup with King Nagas

 

Roasted Tomato Pepper Prawn Soup with King Nagas

Ingredients

  • 1 pound large tomatoes
  • 2 poblano peppers
  • 2 jalapeno peppers
  • 1-2 King Naga chili peppers
  • 3-4 garlic cloves
  • 1 large onion, chopped
  • 1 teaspoon olive oil
  • 20 ounces chicken stock
  • 1/4 cup fresh basil, chopped
  • 1-2 tablespoons Cajun seasoning
  • 3/4 pounds large prawns, thawed if frozen
  • 1/4 cup fresh cilantro, finely chopped
  • Lime zest
  • Queso Fresco for topping
  1. Set oven to broil.
  2. Slice tomatoes and chili peppers in half lengthwise and set onto large baking sheets that have been lightly oiled.
  3. Wrap garlic cloves in aluminum foil.
  4. Broil the tomatoes 10 minutes until they are charred and skins are loose. Remove and cool slightly.
  5. Broil the King Nagas along with the tomatoes until skins are charred, 10 minutes and remove.
  6. Broil poblanos and jalapenos 15-20 minutes until skins are charred and loosened. Remove from heat and cover with aluminum foil to slightly steam. This will help loosen the skins.
  7. Bake garlic in the bottom of the oven for 20 minutes. Remove from heat and peel. Chop.
  8. Remove skins from tomatoes and add to a food processor. Process until smooth.
  9. Remove skins from chili peppers and chop. Set aside.
  10. Heat a large pan to medium heat and add onion with olive oil. Cook about 5 minutes, or until onion softens.
  11. Add pureed tomatoes and stir. Add garlic, chili peppers, garlic, Cajun seasonings and stir. Cook about 10 minutes to thicken.
  12. Add chicken stock and cover. Reduce heat and simmer about 15-20 minutes to slightly reduce.
  13. Add prawns and cook about 2-3 minutes, or until prawns are cooked through.
  14. Serve soup in bowls and top with lime zest, cilantro and crumbled queso fresco.


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Posted by: kathyofjak@aol.com
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