88298 cobb salad ham roll Recipes

butter, all-purpose flour, milk, country-style dijon mustard, prepared horseradish, salt, pepper, fresh or frozen asparagus spears, fully cooked ham , (about 3/4 lb), hard-cooked eggs, sliced or chopped

chopped onion, butter, cooked brown or long grain rice, dried parsley flakes, salt, curry powder, deli ham (1/8 inch thick ), hard-cooked eggs, sliced, butter, cornstarch, curry powder, salt, milk

refrigerated crescent rolls, your favorite chicken salad, poppy seeds

torn lettuce, tomatoes, chopped, ripe avocado, peeled and chopped, diced fully cooked ham, hard-cooked eggs, chopped, diced cooked turkey, sliced fresh mushrooms, crumbled blue cheese, red onion rings, lemon wedges and sliced ripe olives, optional, salad dressing of your choice

count) packages sliced ham (you must use the super thin wafer ham. carl budding ham is the best because it s super thin), green chilies (chopped , be aware of if the can is marked mild or medium because that will make a huge difference! i), cream cheese

double-smoked ham, romano cheese , cut into 8 slices, sun-dried tomatoes, butter, chopped, plain flour, milk

stalks asparagus, chicken breasts (with skin ), loosely packed fresh tarragon leaf (i substituted with dried taragon), ham (it doesn tsp matter how large in diameter the is...i just use what i prefer), melted butter, salt, chicken stock or 2/3 cup chicken broth, dry white wine or 1/3 cup cooking wine, egg yolks, lemon juice, cornstarch, white pepper or 1/8 tsp black pepper (i used 1/8 tsp black pepper), freshed chopped tarragon (i substituted with dired taragon)

chopped onion, butter or 2 tbsp margarine, cooked brown rice or 4 cups long grain rice, dried parsley flakes, salt, curry powder, deli ham (1/8 inch thick ), hardboiled egg, sliced, butter or 1/4 cup margarine, cornstarch, curry powder, salt, milk, divided

herb-seasoned stuffing cubes, boiling water, butter , plus, butter, divided, cooked ham (1/8-in thick ), sliced swiss cheese, egg, beaten, water, dry breadcrumbs

pickled okra, cream cheese with chives, sliced virginia ham

head lettuce , torn into pieces, tomatoes, chopped, ripe avocado, peeled and chopped, chopped cubed cooked ham, hard-boiled eggs, sliced, cooked chopped turkey, fresh sliced mushrooms, crumbled blue cheese, sliced ripe olives, red onion ring (use as much as desired), lemon wedge, ranch salad dressing (use any amount or use dressing of choice) or thousand island dressing (use any amount or use dressing of choice)

dijon mustard, fresh lemon juice, olive oil, kosher salt, black pepper, hass avocadoes, ripe, lemon , juice of, arugula, washed and spun dry, cooked lobster meat, cut in 3/4 inch dice, tomatoes, cut in half, kosher salt, ground black pepper, lean bacon, fried and crumbled, stilton cheese, crumbled, rolls

dijon mustard, freshly squeezed lemon juice (2 lemons), good olive oil, kosher salt, freshly ground black pepper, ripe hass avocados, lemon, juiced, arugula, washed and spun dry, cooked lobster meat, cut in 3/4-inch dice, tomatoes, cut in half or quarters, kosher salt, freshly ground black pepper, lean bacon, fried and crumbled, crumbled english stilton , or other crumbly blue cheese, hot dog rolls

bacon pieces, boiled eggs, chopped, chopped tomatoes, ham, chopped, italian vinaigrette with parmesan, mayonnaise, onion, diced, ranch dressing, salad greens, seedless red grapes, shredded cheddar, sugar, turkey, chopped

maple syrup, brown sugar, apple cider, ham steak , fully cooked, large dice, bow tie pasta, cooked, minced sweet gherkins, bibb lettuce, sliced red onion, diced gouda, marinated green beans , recipe follows, chopped fresh parsley leaves, vinaigrette , recipe follows, green beans, trimmed, cut in thirds, minced garlic, red pepper flakes, extra-virgin olive oil, white wine vinegar, salt, cracked black pepper, dijon mustard, sherry vinegar, olive oil, shallot, small dice, chopped fresh thyme leaves, salt, cracked black pepper

olive oil, white wine vinegar, dijon-style mustard, salt, pepper, avocado, halved, seeded, peeled, and finely chopped, chicken, cooked cubed, roma tomatoes, chopped, bacon , crisp-cooked, drained, and crumbled, blue cheese, crumbled, boston lettuce leaves, hoagie rolls, split , hollowed out, and toasted, hard-cooked eggs, chopped

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)