Cold beef salad

Ingredients

1 head red leaf lettuce
1/2 sweet onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesan)

Freshly ground pepper

How to prepare

Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve.

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Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/kbQ17r9sH9I?f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: D’Angelo – Brown Sugar – Lady

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Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

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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

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

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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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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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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