Vietnamese warm beef salad

Ingredients

Dressing 888
1 medium red onion, peeled and cut into paper-thin strips
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt & ground black pepper
1/4 cup distilled white vinegar

1/4 cup plus 2 tbsp olive oil freshly beef 888
1 lb beef sirloin or other tender cut (eye of round, filet of beef)
10 garlic cloves, minced
1 tbsp nuoc mam (vietnamese fish
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (frisee)
1/2 head of soft lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil

How to prepare

Make the dressing: combine the onion, garlic, sugar, salt, vinegar, olive oil and black pepper to taste in a large salad bowl; mix well. Set aside. Prepare the beef: cut the beef against the grain into thin 1 by 2″ strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, but do not toss. Preheat a large skillet over high heat and add the vegetable oil. Fry the remaining minced garlic until fragrant and golden. Add the beef and saut quickly, shaking the pan, over high heat to sear, about 1 minute (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.

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Greens with herb ginger vinaigrette

Ingredients

1 head bib lettuce
1 head baby red leaf lettuce
1 head green oak leaf lettuce
1 head baby romaine lettuce
1 bulb endive
1 bunch arugula
Herb ginger vinaigrette 8888
2″ cube fresh ginger, minced
1 bunch chervil, washed and patted dry, leaves & tops only
1/4 cup olive oil
1/2 cup rice wine vinegar
2 tbsp lemon juice
1 tsp mustard
1 tsp chopped parsley
1/4 tsp chopped shallots
1/4 tsp salt
1/4 tsp freshly ground black pepper

How to prepare

Separate lettuce leaves from cores. Wash and pat or spin dry, being careful not to crush the whole leaves. Place a small amount of vinaigrette in a bowl and toss lettuce leaves lightly. When coated to your liking, arrange attractively on plates. Makes 6 servings. From the golden door spa
to make herb ginger vinaigrette place everything in a jar and shake well.

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Shaved fennel and parmesan salad

Ingredients

3 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp fresh black pepper
1/4 cup olive oil
4 bulbs fresh fennel
1 head radicchio
225g parmesan cheese

How to prepare

In a salad bowl, combine lemon juice, salt and pepper and whisk in the olive oil. Slice the fennel bulbs wafer-thin, cutting from base to tip to make fan-like slices. Place into the vinaigrette and toss.
Tear radicchio leaves into bite-size pieces and toss with fennel. Divide between four salad plates. Shave parmesan into thin sheets, sprinkle on each place an serve.

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Cooking Recipe: Chicken Satay with Peanut Sauce (Thai Food) from Lobo.

http://www.youtube.com/v/Sn_I7AeA88k?f=videos&app=youtube_gdata

How to cook Chicken Satay with Cucumber Salad Easily Ingredients: -Chicken -Coconut milk -Satay Saauce -Vinegar -Cucumber, chilli and red onion

Here is the original post:
Cooking Recipe: Chicken Satay with Peanut Sauce (Thai Food) from Lobo.

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Kathie lee’s seafood salad

Ingredients

1 lb cooked shrimp, cut into 1/2″ pieces
1 lb sea legs (seafood chunks), cut into bite-size pieces or torn into shreds
3/4 to 1 cup good-quality mayonnaise
2 celery stalks, diced
About 1/2 cup parsley, finely chopped
Juice of 1 to 2 lemons to taste
Salt and pepper to taste
Lettuce leaves

How to prepare

In a lg bowl, stir together the shrimp, sea legs, and mayonnaise until combined Stir in the celery, parsley, lemon juice, salt, and pepper cover and refrigerate to Allow the flavors to blend just before serving, adjust the seasonings, adding more Lemon juice and salt and pepper to taste serve on a bed of lettuce leaves makes 6 Servings.

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Roasted potato salad

Ingredients

4 cup quartered, unpeeled small red potatoes
1 cup miracle whip
2 hard-cooked eggs, chopped
4 sl bacon, chopped, crisped and drained
1/4 cup green onions, sliced

1/4 tsp salt
1/4 tsp pepper

How to prepare

Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Yield: 6 servings

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Asian chicken salad

Ingredients

4 boned, skinned, chicken breast halves
1/2 cups teriyaki sauce
1/4 cup hoisin sauce
1/4 cup sesame seeds, toasted
6 tbsp sesame oil
2 tbsp dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4″ strips
1 lb thin rice-stick noodles (mai fun)
8 cups sliced iceberg lettuce
2 cups chopped fresh cilantro

6 1/2-oz package japanese fish cake, cut into strips (optional)
1/2 cup sliced cucumbers
5 green onions, sliced

How to prepare

Preheat oven to 375

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Original Hollywood Brown Derby Cobb Salad

Ingredients

1/2 head iceberg lettuce
1/2 bunch watercress
1 sm bunch curly endive
1/2 head romaine lettuce
2 tbsp minced chives
2 med tomatoes, peeled, seeded and diced
1 whole chicken breast, cooked, boned, skinned and diced
6 slices bacon, cooked and diced
1 avocado, peeled and diced
3 hard-cooked eggs, peeled and diced
1/3 cup Roquefort cheese, crumbled
B. Derby French dressing (look up)


How to prepare

Chop lettuce, watercress, endive and romaine in very fine pieces using a knife or a food processor. Mix chopped ingredients together in one lg wide bowl, or in individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. At serving time, toss with 1/2 cup French Dressing. Pass remaining dressing.

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Russian string beans with herb vinaigrette

Ingredients

3/4 lb green beans, ends trimmed
lobio vinaigrette dressing:
1/4 cup finely chopped fresh parsley
2 tbsp chopped onions
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1 tbsp vinegar
2 tbsp salad oil
salt, pepper and cayenne pepper to taste

How to prepare

Cut beans into 2″ lengths and boil in salted water until barely tender, about five to six minutes. Immediately drain and rinse with cold water and ice cubes to set the color; drain. To make the dressing: in a small bowl, combine the parsley, onions, cilantro, garlic and vinegar. Slowly whisk in the oil; season to taste. Place string beans in a salad bowl and toss with the dressing. Allow to set at room temperature at least an hour for flavors to mingle. If made early in the day, refrigerate and bring to room temperature before serving. Yield: four servings.

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Thai-style grilled new york steak salad

Ingredients

10 oz tender new york steak
2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1/4 tbsp chopped garlic
1/4 tbsp chopped lemon grass
sugar and chili pepper to your taste
2 tbsp sliced onion

2 tbsp chopped chinese parsley
2 tbsp sliced carrot
2 tbsp shredded green mango
some fresh lettuce, tomato and cucumber

How to prepare

Grill steak to about medium or medium-rare, then slice it as thick or thin as you like. Toss the steak with all the ingredients served on a bed of fresh lettuce and topped with roasted peanuts. Originally from thailand, saetung

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