Sunday, April 29, 2012

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated


Need some new recipes? Everyone's invited, always moderated....tell all your friends.

Beth's wonderful groups:
Tried and True recipes from Grandma to Taste of Home
All cookbook recipes....from the greats like Betty Crocker
Sauces, gravies, marinades and flavored vinegars
For Christmas all year round!
Amish recipes only....Mennonite recipes allowed
For all those inherited, older recipes
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.
For all rice & pressure cooker recipes
All potatoes...all the time
Soups, stews, salads and dressings....Mmmm!
All recipes containing beef, lamb or pork
All types of bread and dough recipes
Like chicken? Turkey? Duck? All poultry
All 8 ingredients or less...easy!
The ultimate comfort food...who doesn't love it?
For any and all wonderful recipes
Fish and seafood recipes....any and all accepted here

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.

These are Tamara's groups:
For anything and everything dealing with Emeril Lagasse
Ideal group for lurkers who like to just read and receive recipes!
For anything and everything dealing with the Neely's
For anything and everything dealing with Rachael Ray
For anything and everything dealing with Paula
A group for any and all types of drinks
For those times we are in a hurry to get it on the table FAST!
Friends, prayer & chatting...what could be better
For anything & everything chocolate
All ground beef or ground turkey recipes for those of us on a budget
Do you love Martha Stewart?
Ideal group for lurkers who like to just read and receive recipes!
Everything from frugal recipes to budgeting tips
Snacks, Sandwiches, Finger Foods & appetizers only
Recipes from all of your favorite magazines
Recipes for potlucks, picnics or a larger crowd...more servings per recipe
For all kinds of delicious low fat or low sugar desserts
Do you love cookies? Nothing but cookies!
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.
Homemade mixes and recipes using them
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.
Need to eat more fruit and veggies? Then come join me here!
All breakfast and brunch recipe and ideas
Recipes from all over the world....
Need something new to go with that special meal?
Need some recipes with only 2-3 servings?
Copycats, clones, brand names which include back of the box recipes!
Like your food with a lil kick?
For desserts and sweets of all kinds
For all those wonderful one-dish meals
Food Network Chefs to Martha Stewart, Mr. Food
Come learn some home remedies, how herbal treatments help

Recent Activity:
Another Great Group of *~ Beth ~*


Saturday, April 28, 2012

{soups-salads-and-salad-dressings} Carrot Salad with Lime and Cilantro


Carrot Salad with Lime and Cilantro
Makes: 6 servings
Source: "The Intolerant Family Cookbook"


1 bag (10 ounces) shredded carrots
1 tablespoon fresh lime juice
Zest of ½ lime
¼ cup finely chopped fresh cilantro
Additional cilantro sprigs for garnish
2 tablespoons extra-virgin olive oil
½ teaspoon salt
1 teaspoon pepper
Place carrots in a bowl.
Using a stand blender, immersion blender or whisk, mix lime juice, zest, chopped cilantro and salt and pepper together and slowly blend in oil.
Pour dressing over carrots and serve garnished with cilantro sprigs.

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Thursday, April 26, 2012

{soups-salads-and-salad-dressings} Steak Bun (salad)


i think this  looks  wonderful  has anyone ever tried anything  like this?

Steak Bun

Steak Bun
Burris, Ken
Provided by:
serves 6
334 calories/serving
"Bun" is a Vietnamese noodle dish typically made with cold rice noodles, lots of crunchy vegetables and thinly sliced beef or pork all tossed in a sweet and tangy sauce. It's perfect for a hot summer night. Serve with sliced mango and iced mint green tea.



  • 1. Heat oil in a large skillet, preferably cast-iron, over medium-high heat until shimmering. Reduce heat to medium, add steak and cook, turning once, until cooked through, 3 to 5 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes.
  • 2. Meanwhile, bring a large pot of water to a boil. Cook rice noodles until just tender, 6 to 8 minutes or according to the package directions. Drain the noodles and rinse under cold water.
  • 3. Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Slice the steak into thin matchsticks. Add the steak and any accumulated juice to the bowl along with the noodles, cabbage, carrot, radishes, basil and/or mint and peanuts; toss to combine. Serve immediately.
  • Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

Recent Activity:
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{soups-salads-and-salad-dressings} Fennel & Orange Salad with Toasted Pistachios


Fennel & Orange Salad with Toasted Pistachios


Fennel & Orange Salad with Toasted Pistachios
Provided by:
186 calories/serving
The salty, rich taste of toasted, chopped pistachios is the perfect accent to the sweet fennel and tangy citrus flavors of this elegant salad.


  • 2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
  • 1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
  • 1 cup very thinly sliced radishes (about 8 radishes) or diced peeled jicama (see Ingredient note)
  • 1/4 cup coarsely chopped cilantro
  • 2 tablespoons extra-virgin olive oil or pistachio oil
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 6 tablespoons shelled salted pistachio nuts, toasted and chopped


  • Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
  • Ingredient Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.

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{soups-salads-and-salad-dressings} Sesame Tuna Salad


Sesame Tuna Salad
Provided by:
228 calories/serving
Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love the crunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.



  • 1. Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
  • 2. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
  • 3. Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.

Recent Activity:
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Wednesday, April 25, 2012

{soups-salads-and-salad-dressings} Minted Fruit Salad


Minted Fruit Salad
Fresh mint adds cool, refreshing flavor to this delightful fruity salad.
Prep Time:10 min
Start to Finish:10 min
Makes:10 servings

3 medium bananas, sliced
4 medium oranges, peeled and sectioned
1 cup strawberry, cut in half
1 cup seedless green grapes, cut in half
1/3 cup orange juice
1 tablespoon honey
2 tablespoons chopped fresh mint leaves
1.Toss bananas, oranges, strawberries and grapes.2.Mix orange juice and
honey; pour over fruit. Toss salad with mint leaves before serving.
Nutrition Information
1 Serving: Calories 75 (Calories from Fat 0); Total Fat 0g (Saturated
Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 21 g (Dietary
Fiber 3 g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin
C 74 %; Calcium 2 %; Iron 2 % Exchanges: 1 1/2 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know... Mint is extremely easy to grow in most climates. If you
enjoy fresh mint, plant a pot or grow a small patch in your yard, and
you'll have plenty on hand for all your cooking needs.Simplify Grapes a
little on the small side? Use them whole to save the step of slicing
© 2008 ®/TM General Mills All Rights Reserved

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{soups-salads-and-salad-dressings} Vegetable Confetti


Vegetable Confetti
A quick, colorful salad that can be made a day in advance.
Prep Time:10 min
Start to Finish:10 min
Makes:4 servings

2 medium carrots, shredded (1 1/2 cups)
1 medium bell pepper, chopped (1 cup)
1 small zucchini, shredded (1 cup)
1/4 cup fat-free Italian dressing
1/4 teaspoon pepper
1.Mix all ingredients in glass or plastic bowl. Refrigerate any
remaining salad no longer than 48 hours.
Nutrition Information
1 Serving: Calories 25 (Calories from Fat 0); Total Fat 0g (Saturated
Fat 0g); Cholesterol 0mg; Sodium 210 mg; Total Carbohydrate 7 g (Dietary
Fiber 2 g); Protein 1 g Percent Daily Value*: Vitamin A 100 %;
Vitamin C 54 %; Calcium 2 %; Iron 2 % Exchanges: 1 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.
Health Twist All bell peppers are a top-notch source of vitamins A and
C, but the red and yellow varieties have the most nutrients more than
twice the vitamin C as green!Success Add even more zing to this veggie
salad by adding a tablespoon of balsamic vinegar to the dressing.
© 2008 ®/TM General Mills All Rights Reserved

Recent Activity:
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{soups-salads-and-salad-dressings} Seafood Tossed Salad


Seafood Tossed Salad
For the dressing:
1/4 cup rice vinegar
Juice of one lemon or lime
2 tablespoons dijon mustard
1 clove garlic, minced
1/2 teaspoon fennel seeds
1 teaspoon grated fresh gingerroot
Freshly ground pepper to taste
For the salad:
1 pound cooked or canned seafood of your choice, cut in 1/2-1" pieces
2 ripe tomatoes, chopped, or one box grape tomatoes
4 green onions, sliced (white part)
1 6-ounce jar marinated artichoke hearts, drained
2 romaine lettuce hearts or other lettuce of your choice, torn into
pieces (about 6 cups)
Combine the dressing ingredients. Toss the salad ingredients in a bowl
with the dressing and serve.
4-6 servings

Recent Activity:
Another Great Group of *~ Beth ~*


{soups-salads-and-salad-dressings} Curried Fruit Salad


Curried Fruit Salad
1 cup seedless grapes, halved
1 orange, or 2 tangerines, peeled and sectioned
2 bananas, sliced
1 tart apple, cored and chopped
1 stalk celery, chopped
1/2 cup golden raisins
2 T. lime juice
1 t. curry powder
1/2 cup no-fat mayonnaise
Combine all ingredients and serve on romaine leaves if desired. If you
wish to prepare the fruits in advance, sprinkle them with the lime juice
and chill. Mix the curry powder into the mayonnaise and stir in just
before serving.
4-6 servings

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{soups-salads-and-salad-dressings} Pork Vinaigrette Salad


Pork Vinaigrette Salad

1 pound roasted boneless pork tenderloin, cut into 1/2 inch cubes
1 (12 ounce) bag frozen corn, thawed and drained
2 medium tomatoes, seeded and diced
Dried herbs (parsley, thyme, basil, etc.)
12 cups red leaf lettuce, washed and drained
1 tablespoon corn starch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 garlic cloves, minced
1/2 cup red wine vinegar
2 tablespoon olive oil
Combine cubed pork, corn, diced tomatoes and herbs and mix well. Combine
cornstarch and 1/4 cup water and mix well. Pour remaining 3/4 cup water
into a small saucepan and bring to boil. Add cornstarch mixture and stir
to thicken then remove from heat and cool. Add remaining vinaigrette
ingredients and stir well. Pour vinaigrette over pork mixture and toss
to coat. Refrigerate for at least 1 hour.
Place 2 cups lettuce on individual serving plates. Place 6 ounces of
pork mixture on lettuce and serve.
Makes 6 Servings
Serving Size: 2 cups lettuce and 6 ounces pork vinaigrette

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Monday, April 23, 2012

{soups-salads-and-salad-dressings} Johnny's Chunky Chicken Salad Stuffed Apples Recipe


Johnny's Chunky Chicken Salad Stuffed Apples Recipe


Chicken salad is ideal for a great, portable lunch or a light dinner. Perfect for using up leftover chicken! And with so many varieties, you'll never get bored.




list of 12 items

• 4 C. skinless, boneless, chicken breast, cooked and cubed

• 2 C. celery, diagonally sliced

• 1 C. white onion, diced small

• 1/2 C. Hellman mayonnaise

• 2 Tbs. Dijon mustard

• 2 tsp. fresh dill

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 6 large


 red delicious apples, washed and patted dry

• 2 Tbs. fresh lemon juice

• Raisins, garnish

• Pine nuts, garnish

list end




In large bowl, toss

chicken breast,

celery and onions, Set aside. Mix the Hellman mayonnaise, Dijon mustard, dill, salt and pepper. Fold mayonnaise mixture into chicken mixture. Chill at

least one hour.


Slice top of approximately 1/3 of each apple. Brush sliced apple with lemon juice. Using a


 scoop or grapefruit spoon remove inside of each apple leaving about 1/3 of each apple to firmly hold the salad. Brush inside of each apple with lemon


Slice just enough from bottom of the apple so the apple will stand firmly on serving plate. Equally stuff all apples with chicken salad. On pre-chilled

plates, place stuffed apple on sliced bottom of apple. Top diagonally with top of apple. Serve immediately or chill 15 minutes and serve. Garnish with

a few raisins and pinenuts.  Enjoy.

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