This is the Soups & Salads thread for the ClutchFans recipe book. Post some good ones! Click here for more info: http://bbs.clutchfans.net/showthread.php?t=101670
RocketMan Tex's Custom Made Funky Salad Nicoise Ingredients (per salad). 4 oz gourmet salad mix 10-15 asparagus spears (canned) 3-4 artichoke hearts (from a jar) 2 oz garbanzo beans (canned) 8-10 black olives (canned) 2 roasted red peppers, sliced 1 6 oz sashimi grade tuna steak olive oil balsamic vinegar On a plate, pile the salad mix in the middle. Arrange the asparagus spears, artichoke hearts, garbanzo beans, black olives and red pepper slices in various sections around the plate neatly. In a small frypan, coat with olive oil and crank up the heat. When the oil is hot, sear the tuna steak for 2 minutes on each side. This will leave the tuna steak cooked on the outside and raw on the inside (the way I like it). Top the salad with the tuna steak, dress it with olive oil and balsamic vinegar, and serve. This is my favorite dish to cook when I have a date over to my house for dinner. Goes great with brie, french bread, a bottle of champagne or white wine, and strawberries for dessert. Works like a charm, boys! Go get 'em!!!
Tangy Raspberry Vinaigrette Salad 1 big old bag of field greens Bleu Cheese crumbles 1 Orange Bell Pepper (sliced in strips) 1 Red Bell Pepper (sliced in strips) Croutons 1 package of cherry tomatoes 1 bottle Rasperry Vinaigrette dressing 2 grilled portabella mushroom caps (sliced in strips and marinated in Rasperry Vinaigrette dressing) 1 handful of kalamata olives (pitted) 1 handful of chopped pecans Just mix all this stuff together and enjoy!
2 Salads, 1 soup. Chinese Cottage Cheese This tastes awesome, and most people have never had it. Ingredients: 16 oz. large curd cottage cheese 2 Tbs. Mayonnaise 8 cherry tomatoes, quartered 4 chopped green onions 1/2 tsp. garlic powder (only powder) 1/4 tsp. salt 1/4 tsp. pepper Mix everything together in a large bowl. (non-metallic) Chill 1 hour. Serves 4. Cucumber Salad Again, very tasty, and most people haven't had it. Ingredients: 4 cucumbers, peeled and sliced 8 oz. light sour cream 1/2 tsp. celery seed 1/2 tsp. garlic powder 1/4 tsp. salt 1/4 tsp. pepper Mix everything together in a non-metallic large bowl. Chill 1 hour. Serves 4. Tortilla Soup served with Ninfa's Famous "Green Sauce" Everyone's Favorite. This'll knock your socks off. Ingredients: 2 Tbs. olive oil 2 cups vegetable oil 1 cup chopped onions 2 tsp. chopped fresh garlic 1 6 oz. can green chiles 1 jalepeno pepper, chopped 1 1/2 tsp. salt 1 1/2 tsp. ground cumin 1/2 tsp. coriander 1 Tbs. tomato paste 6 cups chicken stock (6 buillon cubes) 1 lb. chicken breasts, boneless, skinless, cut into 1/2 inch cubes 1/4 cup chopped fresh cilantro 2 tsp. lime juice 6 corn tortillas, cut into thin strips 8 oz. cheddar/jack blend cheese Ninfa's sauce: 3 med. avacados, peeled and chopped 3 med. green tomatoes 4 fresh tomatillos 3 cloves garlic3 sprigs fresh cilantro 1 fresh jalepeno 1 1/2 cups sour cream1/4 tsp salt Directions: In a large pot, heat olive oil on medium high heat. Add the onions, garlic, pepper, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 more minute. Add the chicken stock and bring to a simmer. (that means it's steaming and little bubbles start showing up). Drop temp. to medium, add the chicken, and simmer for 25 minutes. Add the lime juice and cilantro, and stir well. Drop heat to warm and cover. In a frying pan, heat on med. heat. Add the veg. oil. Let the oil heat up. Add the tortilla strips in batches and fry until golden, 1 1/2-2 minutes. Remove and put on paper towels to drain. In a blender or a food processor, add all of the ninfa sauce ingredients. Blend until their all nice and mixed together. To serve: Ladle soup into a bowl. Top with cheese, green sauce, and tortillas. A lot of the time, we'll just serve sour cream on top instead of the green sauce, so it's your choice. Both ways are very good. Serves 6.
I sincerely have no idea why it is called that. But that's what my family has called it ever since I can remember, so that's the name that stuck. Besides, who would want "Limey" cottage cheese.
Cucumber and Tomato Salad with Sesame Oil Vinagrette Cucumbers Tomatoes - I recommend using smaller tomatoes like Romas Sesame Oil - I recommend the pure brown toasted sesame oil Rice Wine Vinegar Siracha Hot Sauce - Its the red sauce with a rooster on the label in Asian grocery stores. Sea Salt Peel and slice the cucumbers in disks. Slice tomatoes into disks. Place into a bowl. Use about 1/2 a teaspoon of sesame oil and about 1 tablespoon of vinegar for each salad bowl. Add Siracha hot sauce and sea salt to taste. Toss until cucumbers and tomatoes are evenly covered. Wasabi and Dried Shrimp Potato Salad Red New Potatoes Chives Dried Small Shrimp - These can be found at most Asian grocery stores. Garlic Mayonnaise Wasabi Powder Salt You can either boil the potatoes whole or cut them into cubes and roast them. Either way I recommend leaving the skin on. If you roast them roast them with a little salt and olive oil and if you boil them boil them with salt. If you boil them when they are done, you can stick a fork in them with little resistance, take out and rinse them in cold water and then cut them into cubes. Chop up the chives with a couple of cloves of garlic. Take the dried shrimp and soak them in cold water for about an hour to soften them up and drain them. Mix the potatoes, chives, garlic, dried shrimp with enough mayonaise to coat the potatoes evenly. Mix in wasabi powder and add salt to taste. Note: Make sure you keep all the ingredients cold and the resulting salad cold.
