55512 salad chicago sort Recipes

strawberry jell-o gelatin dessert, boiling water, grated orange rind, crushed pineapple with juice, drained well,reserving juice, lemon juice, fresh cranberries, stemmed ,sorted,washed and chopped, diced celery, walnuts, coarsely chopped

water (or broth), dried lentils , sorted & rinsed, garlic cloves, diced, salt, ground black pepper, extra virgin olive oil, lemon, juiced and peel zested, turkey bacon, diced, eggs, hard-boiled

great northern or other small dried white beans, sorted and rinsed, thick slices) pancetta or bacon, chopped, garlic, minced, carrot, cut into 1/2-inch dice, rosemary, finely chopped, extra-virgin olive oil, lemon juice, freshly squeezed, salt, freshly ground black pepper, skinless smoked trout or 1 jar imported italian tuna in olive oil, flesh flaked (smoked trout); drained and flaked (italian tuna), flat-leaf parsley, chopped

crumbled blue cheese, ranch-style salad dressing, skinless, boneless chicken breast halves - cut into 1 inch cubes, salt and pepper, vegetable oil, butter, louisiana-style hot sauce, salad seasoning mix (such as mccormick salad supreme seasoning), heads romaine lettuce, chopped

light sour cream, spicy mustard, orange juice, cooked shrimp (i use boiled shrimp for salads boiled shrimp (for salads) to prepare the shrimp), spinach leaves , trimed and torn in pieces, red bell pepper, cut in strips, kiwi, sliced, green onions, sliced, grapes, sliced cauliflower, sliced almonds, strawberry, for garnish (optional)

suddenly salad pasta salad mix , ranch and bacon pasta salad, mayonnaise, grated lemon peel, fresh lemon juice, cubed cooked chicken, almonds

salmon fillets, mixed salad greens (red leaf and herbs & spring greens salad mix), parmesan cheese, shaved, sliced almonds (suggest almond accents brand italian parmesan flavored), extra virgin olive oil (i use mt. kofinas brand mediterranean blend infused cretan olive oil), caesar salad dressing (i highly recommend cindy s kitchen roasted garlic caesar if you can find it), kosher salt (to taste), fresh ground black pepper (to taste)

sun-dried tomatoes , the type that aren tsp in oil, green lentil , sorted and rinsed, coarse sea salt, extra virgin olive oil, red onion, finely diced, carrot, finely diced, celery rib, finely diced, garlic clove, minced, red wine vinegar, fresh ground black pepper, fresh parsley, chopped, to garnish

vegetable oil cooking spray, kosher all-beef frankfurters (1 package hebrew national), barbecue sauce, divided (sort of sweet), fully-cooked bacon (maple cured), deli baked beans, cider vinegar, deli coleslaw, sprinkling black poppy seed (optional, for the cole slaw), freshly cracked pepper, hot sauce (optional), chopped plum tomato (about 3 medium tomatoes), green onions , sliced on a diagonal, sliced jalapeno pepper, pickled okra, freshly cracked pepper, caramelized onion, grilled bell pepper, grilled mushroom

cranberries , sorted, rinsed and drained, oranges, peeled, sugar (a sub. would work fine), jello sugar-free raspberry gelatin, jello sugar-free cherry gelatin (black cherry works well too), boiling water, ice cubes

cranberries , sorted, rinsed and drained, oranges, peeled, sugar, jello raspberry gelatin powder, jello cherry gelatin (black cherry works well too), boiling water, ice cubes

green pawpaw/papaya, onion, coconut oil, salt, pepper, peri-peri chilli or any sort you prefer, juice of 1 lemon

french green or brown lentils , sorted and rinsed, caramelized onions, canned peeled roasted red peppers , cut into strips, sherry vinegar, chopped parsley, ground cumin, salt, cayenne pepper, boned , skinned striped bass or other firm-fleshed white fish fillets (about 6 oz. each), pepper, lemon wedges

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)

balsamic salad dressing (i make my own, but there are many quality store bought dressings that are available), fresh mozzarella cheese, diced (now if you want to use those pre-marinated mozarella balls, you can, they just cost more), red pepper flakes, v 8 juice (a spicy tomato juice will also work), tomato paste (more or less according to how thick you like your dressing), olive oil, red wine vinegar, minced garlic, lemon, juiced, fresh basil, pre-made pizza crust (boboli is 1 brand, but any store bought packaged crust will work), parmesan cheese, grated, olive oil, dried oregano, minced garlic, ground pepper, romaine lettuce , rough chopped, pepperoni, diced (i get mine a bit thicker cut from the deli, also it is cheaper and you will have no waste), italian ham, diced (once again, just from the deli, cheaper and buy only what you need), roasted red peppers, onion, cut in quarters and thin sliced, black olives, cut in half

fusilli or 12 oz penne or 12 oz bow tie pasta, uncooked, black pitted ripe olives, drained and coarsely chopped, roasted red peppers, drained , cut into strips, marinated artichoke hearts, drained, coarsely chopped, diced provolone cheese (4 oz) or 1 cup mozzarella cheese (4 oz), diced salami (4 oz), light caesar salad dressing (or italian salad dressing) or 1/2 cup regular caesar salad dressing (or italian salad dressing), sliced basil or 1/4 cup chopped italian parsley

cut frozen breaded okra, salad greens (i use romaine), red onion , coarsley chopped or thinly sliced, chopped walnuts, toasted, spinach salad dressing or 1 (15 oz) bottle vinaigrette (tsp-marzetti s works well)