Try this full-flavored vegetable dish with a grilled steak.
1 pound Broccoli, fresh, cut into florets
2 tablespoons Vegetable Oil
1/2 teaspoon Garlic, minced
1/4 cup Chicken stock
1/4 cup prepared Oyster Sauce (available in the Oriental food section of most large supermarkets)
Heat the oil in a large skillet or wok. Add the broccoli and cook for three minutes, stirring constantly. Add the garlic and cook for one minute longer. Mix together the oyster sauce and stock. Add to the broccoli and cook for another one to two minutes or a until medium-thick sauce forms.
This can be used as is as a first course or as an entrée with the addition of grilled chicken or shrimp.
Dressing 3/4 cup Olive oil 1/4 cup White wine vinegar 1 teaspoon Garlic, fresh minced 1/8 teaspoon Pepper, fresh ground 1/4 teaspoon Anchovy paste, (optional) Dash Salt Mix all ingredients except the oil in a food processor. With the processor running SLOWLY trickle in the oil.
Salad 1 head Romaine lettuce, chopped 1/2 cup Croutons 1/4 cup Grated Parmesan cheese In a large bowl, toss lettuce, croutons, cheese and dressing right before serving. Garnish with a little more cheese.
The dual cooking process of this classic vegetable side dish gives it a unique flavor.
1/2 pound Carrots, peeled and sliced
2 cups Soda water
1 1/2 tablespoons Butter
3/4 teaspoon Sugar
2 teaspoons Parsley, chopped
Place the carrots and soda water in a medium saucepan. Bring to a boil and cook until the carrots are just beginning to soften (about 5 minutes). Drain. Melt the butter in a skillet. Add the sugar and carrots. Cook, stirring frequently, until the carrots are soft. Garnish with the parsley.
This entree salad makes a great one-dish lunch.
12 ounces Chicken Tenderloins or boneless Breasts cut into strips
1 1/2 cups Flour
Salt and pepper to taste
1 1/2 cup Milk
Oil for frying
Mixed lettuces, sliced tomato, sliced cucumbers, grated carrots and grated radishes.
Ranch, honey Dijon, or blue cheese dressing
Mix the flour and seasonings. In a second bowl, lightly whip the egg. Add the milk to the egg. Heat the oil to 375. Dredge the chicken strips first in the flour, then in the egg mix, and finally back in the flour. Carefully place the chicken in the oil. Brown on both sides, turning only once. Drain on paper towels. Arrange the salad ingredients on a plate or in a large bowl. Place the chicken on top. Top with the dressing of your choice.
This quick recipe makes a great traditional mayonnaise. Use it as a base for other salad dressings.
Makes 1 1/2 cups
1 1/2 cups Vegetable Oil
3 Egg Yolks
2 tablespoons Lemon Juice
1/3 teaspoon Salt
A pinch of White Pepper
In a food processor, add the egg yolk, lemon juice, and seasonings. Pulse until well mixed. With the processor running, S-L-O-W-L-Y add the oil until smooth. Place in a container with a lid and refrigerate. Keeps well for up to two days.
The popular salad dressing is seen in a new light without the heaviness of mayonnaise.
3 teaspoons Honey 3 teaspoons Dijon mustard 2 1/2 Tablespoons White wine vinegar Dash Salt 4 ounces Olive oil
(BLACK-EYED PEAS AND RICE)
Pork, beans and rice are staples of southern U.S. cuisine.
Black-eyed peas are said to bring good luck for the year if eaten on January 1st.
10 ounces black-eyed peas, frozen
1 medium onion, diced
1 1/2 teaspoon garlic, minced
4 ounces ham, diced (or 1 ham hock)
1 teaspoon hot sauce
1/4 teaspoon thyme
2 cups chicken broth
2 cups cooked rice
In Korea, this pickled cabbage is sometimes put in a pot and buried in the ground during preparation.
Makes about 2 quarts
1 head Nappa cabbage (about 3 pounds)
2 Tablespoons Kosher salt
1 Tablespoon Sugar
2 teaspoons Garlic, minced
2 Tablespoons Ginger, fresh, minced
1 1/2 teaspoons Crushed red pepper flake
Dice the cabbage into one-inch pieces. Place in a bowl and toss well with the salt. Place in a colander and allow to drain for two hours. Squeeze out any excess liquid. Return to a bowl and toss in the remaining ingredients. Place in a non-reactive container that has a lid. Place the lid on loosely and allow to rest at room temperature for 2-3 days. Tighten the lid and store in the refrigerator.
Warm pita bread and a vegetarian spread combine for a satisfying appetizer.
2 large eggplants
1 tablespoon sesame paste (tahini)
1/2 teaspoon fresh garlic, minced
2 teaspoon lemon juice
2 teaspoon olive oil
Salt and pepper to taste
4 pieces pita bread, warmed and cut into wedges
Wrap eggplants in foil. Bake on cookie sheet at 375 degrees for 45 minutes. Allow to cool slightly. Scoop out the inner eggplant. Add to food processor with tahini, garlic, lemon juice, olive oil and seasonings. Pulse until smooth. Serve at room temperature with warm pita wedges.
Serve this light salad for dessert at your next cookout.
1/2 cup Apples, cored and diced
1/2 cup Pears, cored and diced
1/2 cup Bananas, sliced
1/2 cup Red seedless grapes
1/2 cup Strawberries, sliced
1/4 cup Coconut flakes
1/4 cup Lime juice, fresh
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