98 salads molded salads Recipes

sliced peeled cooked red potatoes, chopped celery, sliced green onions, sliced radishes, sour cream, cider vinegar, zesty italian salad dressing mix, pepper, red radish rosettes , optional

beef consomme, frozen chopped broccoli, mayonnaise, knox original unflavored gelatin, water

avocados (peeled, pitted & mashed ), unflavored gelatin (unflavored, powdered), cold water, yogurt (unflavored), tomato (peeled, seeded & finely chopped ), white onion (finely chopped ), garlic clove (crushed to a smooth puree), olive oil, lime juice (strained , may sub lemon juice), chili powder, salt, shrimp (sml-medium size, cooked in boiling water 3-5 min , shelled & deveined), salad greens (platter garnish), tomatoes (platter garnish), pitted ripe olives (platter garnish), lime , slices (or lemon, platter garnish)

salad, white short grain rice.(has to be this specific rice to mold.), deli turkey, american sliced cheese, tomatoes, whole wheat bread, raspberries and blackberries, cookie cutter of any shape, compartment bento box

lime gelatin (or flavor of your choice), boiling water, cream cheese, cut in chunks, pineapple, crushed, undrained, celery, chopped fine, nuts, chopped, heavy cream , whipped, lettuce leaves (optional), cherries (for garnish ) (optional)

unflavored gelatin, water, sliced pears, lemon gelatin, sour cream, eggnog, mandarin oranges, drained, orange slices, maraschino cherries and mint leaves, optional

unflavored gelatin, cold water, cherry gelatin, boiling water, mincemeat (brandied or regular), crushed pineapple, drained, red apple, unpeeled, cored, finely chopped, pecans, chopped

lemon gelatin, boiling water, cream cheese, onion grated fine, diced celery, hard boiled eggs chopped fine, salad dressing

unflavored gelatin, cold water, lemon juice, salt, hot sauce, mayonnaise or salad dressing, chopped celery, chopped green pepper, sliced pimiento, drained, grated onion, leaf lettuce, hard-cooked eggs, sliced

water, boiling, lemon gelatin (jello), shrimp, cooked and peeled, celery, chopped, stuffed green olive, chopped, sweet pickle, chopped, salt, mesclun or mixed salad green, mayonnaise, for garnish

tomato soup, cream cheese, chopped onion, chopped celery, salad dressing (miracle whip), shrimp or 6 oz broken , chopped, gelatin

shrimp, fresh,peeled, unflavored gelatin powder, water , from cooking shrimp, fat free cream cheese, fat-free thousand island salad dressing, lemon juice, worcestershire sauce, grated onions , including juice from grating, grated red bell pepper, minced celery, drops hot sauce (optional)

lemon gelatin, boiling water, cream cheese, softened, heavy whipping cream, divided, sliced celery, sliced pimiento-stuffed olives, hard-cooked eggs, chopped, mayonnaise, tiny shrimp, rinsed and drained, chopped pimientos, drained, minced fresh parsley, chopped onion, lemon juice, salt, pepper

knox unflavored gelatin, cucumber liquid, seeded and grated cucumbers, garlic clove, minced finely, cream cheese, softened, salt, mayonnaise, grated onion, dried parsley

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)

japanese or cello cucumber , fluted and thinly sliced in 1/8-inch rounds, sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice, vinaigrette , recipe follows, sliced scallions, white part only, shiso leaves , cut into chiffonade, coarse salt, freshly ground white pepper, herb salad , recipe follows, croutons , recipe follows, special equipment : 1 ring mold, 3 inches in diameter, 1 1/2 inches deep

cream of mushroom soup, knox unflavored gelatin, cream cheese , soften, mayonnaise, chopped green onions, salad shrimp, cooked, unsalted saltines