I need recipe for chicken caesar salad off jamie at home pls?

you've just missed the repeat on more 4. i think it went like this: he used chicken legs, roasted them with oil and rosemary (not so sure about this) for an hour on top of the bread, then covered them with pancetta and let that go golden in the oven. for the dressing he used 2 anchovies, olive oil (3 units), red wine vinegar (1 unit), 1/4 of a garlic clove, lots of grated parmesan and a bit (like a spoonful i think) of creme fraiche. he also made more toasted bread, then just mixed everything with the leaves. hope this helps!I need recipe for chicken caesar salad off jamie at home pls?
Caesar Salad





1 loaf Italian bread


3 tablespoons extra-virgin olive oil, plus 1/2 cup


1 garlic clove, minced, plus 3 cloves peeled


1/2 teaspoon dried oregano


Salt and pepper


3 anchovy fillets


2 teaspoons Dijon mustard


1/2 lemon, juiced


2 tablespoons red wine vinegar


1 teaspoon Worcestershire sauce


2 romaine lettuce hearts, cut in 2-inch pieces


2 bunches watercress, trimmed


1 hard boiled egg


1 cup shredded Pecorino Romano


1/2 cup chopped parsley


1 pound cooked grilled chicken, sliced in strips (optional)





Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes in a preheated 400-degree F oven. The croutons should be crisp but not too hard to pierce with a fork.


In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined. Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately.I need recipe for chicken caesar salad off jamie at home pls?
Jamie Olivers Chicken Ceaser Salad recipe:Enjoy





Ingredients1 1/2 lb skinless boneless chicken breast halves


1/2 cup olive oil


1 teaspoon salt


3/4 teaspoon black pepper


2 garlic cloves, smashed


3 tablespoons fresh lemon juice


2 teaspoons Dijon mustard


1 teaspoon anchovy paste


2 (10-oz) packages hearts of romaine


1/2 cup grated Parmigiano-Reggiano


1 1/2 cups plain or flavored croutons





Special equipment: a well-seasoned large (2-burner) ridged grill pan PreparationHeat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.





While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.





Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.
1/2 garlic clove


4 tablespoons lemon juice


2 tablespoons mayonnaise


2 teaspoons grated Parmesan cheese


8 ounces skinned and boned cooked chicken, chilled and diced


1/2 cup diced chilled celery


2 tablespoon diced drained canned pimientos


2 tablespoon chopped scallion (green onion)


4 pitted black olives, sliced


4 chilled iceberg or romaine lettuce leaves





Rub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture.
It looks fab, have bought all the ingredients to make it this week.





Proper chicken caesar salad





Serves 4 to 6





With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavours and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.





PS Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.








4 whole free-range or organic chicken legs, skin on


1 loaf of ciabatta bread (about 250g), torn into thumb-size pieces


3 sprigs of fresh rosemary, leaves picked and roughly chopped


olive oil


sea salt and freshly ground black pepper


12 thin slices of pancetta or smoked streaky bacon


One quarter of a clove of garlic, peeled


4 anchovy fillets in olive oil, drained


75g freshly grated Parmesan cheese, plus a few shavings to serve


1 heaped tbsp cr猫me fra卯che


the juice of 1 lemon


extra-virgin olive oil


2 or 3 Cos or romaine lettuces, outer leaves discarded


Preheat the oven to 200C/gas mark 6. Place your chicken legs in a snug-fitting roasting tray with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best cro没tons. Pop the tray into your preheated oven.





After 45 minutes the chicken should be nicely cooked. Take the tray out of the oven, drape the pancetta or bacon over the chicken and cro没tons, and put back into the oven for another 15-20 minutes for everything to crisp up. Your chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the tray from the oven and put it to one side for the chicken to cool down slightly.





Pound the garlic and anchovy fillets in a pestle and mortar or a Flavour Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, cr猫me fra卯che, lemon juice and three times as much extra-virgin olive oil as lemon juice. Season your dressing to taste.





Pull the chicken meat off the leg bones - you can use two forks to do this, or your hands if you're tough like me - and tear it up roughly with the cro没tons and the bacon. Wash, spin dry and separate your lettuce leaves, tear them up and toss with the chicken, cro没tons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.

On the paula dean show i saw a california salad but i cant find the recipe anywhere.?

does anyone know what the recipe is. i know it has in broccoli and dried up soupOn the paula dean show i saw a california salad but i cant find the recipe anywhere.?
foodnetwork.com should have all her recipes and you can do a search on the site as well.On the paula dean show i saw a california salad but i cant find the recipe anywhere.?
Go to Food network.com where you can find the recipe by date, host, or recipe name. It's an awesome website for foodies! Love it. Good luck-hey that sounds good, I'll get it too.Thanks.FYI I love Paula Deen and my son just moved to Savannah and I'm looking forward to going to her restaurant. I love men who like to cook.
Really? You can't find it on the Foodnetwork.com I'd check again It's gotta be there.
I went to FoodTV.com and searched for Paula Deen recipes, California Salad and the search came back empty.....Are you sure that is the correct name of it?? Is this the raw broccoli salad with raisins and sunflower seeds and bacon in it?? I've got that one, if you want it...............c_quicker@yahoo.com
this one maybe?http://www.foodnetwork.com/food/recipes/鈥?/a>
check on her shows webpage...if u saw it today it wont be up yet





also type ';paula dean show recipes'; into google....it brought up alot for me
You sure it was called ';California Salad';? I just did a search on the food network for Paula Deen and broccoli and this is the only Broccoli Salad there- The other broccoli recipes for Paula I found are attached to the link! Good Luck!





Broccoli Salad





1 head broccoli


6 to 8 slices cooked bacon, crumbled


1/2 cup chopped red onion


1/2 cup raisins, optional


8 ounces sharp Cheddar, cut into very small chunks


1 cup mayonnaise


2 tablespoons white vinegar


1/4 cup sugar


1/2 cup halved cherry tomatoes


Salt and freshly ground black pepper





Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently
Here is Broccoli Cole Slaw





2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)


3/4 stick butter


1/4 cup slivered almonds


2 bags (12-ounce) bags broccoli Cole slaw (in the bagged salad section of the grocery store)


1/4 cup sunflower seeds


Chopped green onions, for garnish


Dressing Mix:


3/4 cup canola oil


1/4 cup brown or white sugar


1/4 cup apple cider vinegar


1 ramen noodle seasoning packet





Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.





I don't know if it's the one that you want but it has both of the ingredients that you said were in it. I just did a search of food network typed in Paula Dean and then refined the search with Salads. This is what I got. Hope it helps.
go to foodnetwork.com and click on paula deen it will ask you what day the show was aired then give you a list of all recipies for that day
Most any food with the name California in it has avocado and mung beans.. :-)


Try the shows website.
go to www.foodnetwork.com
http://web.foodnetwork.com/food/web/sear鈥?/a> Click on that link. It has the salads Paula Deen has made.
allrecipes.com - it's a wonderful recipe site.

My stepmom used to make a potato salad that had to marinate overnight and I can't seem to find the recipe.

The recipe called for sugar %26amp; vinegar and was mixed the next day wtih sour cream. She has passed away and I do not have a copy of the recipe. Does anyone know of a recipe like this?My stepmom used to make a potato salad that had to marinate overnight and I can't seem to find the recipe.
She may very well have just made it the day before. It is always better after it has set in the refrigerator a night or two.








Marinated Potato Salad





2-/2 lbs. potatoes (6 to 7 med.)


1/3 c. cider vinegar


1/4 c. oil


2 tbsp. sugar


1 tsp. salt


1/4 tsp. pepper


4 hard cooked eggs, chopped


1/3 c. onion, chopped


2 tbsp. minced parsley


1/2 c. mayonnaise





Cook washed, unpeeled potatoes in boiling salted water until tender or cook in pressure cooker. Meanwhile, in a small bowl, beat together with a fork, vinegar, oil, sugar, salt and pepper. Set aside. When potatoes are tender, drain and remove skins. Slice or cube into large bowl, while potatoes are still hot, add egg, onion, parsley and toss lightly. Beat oil mixture again. Pour over potatoes. DO NOT TOSS. Let marinate at room temperature for 1 hour. Add mayonnaise and toss lightly.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>




Marinated Potato Salad Ingredients





4 c Cubed hot cooked potatoes


3 Hard cooked eggs


1/3 c Clear Italian salad dressing


1/3 c Mayonnaise or salad dressing


1/4 c Chopped green onion


1 ts Djon-style mustard


1/4 c Chopped celery


1/2 ts Prepared horseradish


1/4 c Sliced pimento- stuffed


1/4 ts Celery seeds





In a large bowl, gently toss hot potatoes and Italian salad dressing. Chill, stirring occasionally. Add green onions, celery, olives and eggs. In a small bowl, mix mayonnaise or salad dressing, mustard, horseradish and celery seeds. Fold mayonnaise mixture, into potato mixture. Refrigerate until serving time. Makes 8 servingsMy stepmom used to make a potato salad that had to marinate overnight and I can't seem to find the recipe.
The recipe you're talking about is probably Long Island Deli Potato Salad - the recipe below is the closest I could come





2 lbs. potatoes boiled in their skin, cooled, sliced thin. (I often used canned, sliced potatoes with the same effect.)





Brine:


1 C. white vinegar


1 1/3 C. water


3/4 C. sugar





1 onion, chopped


salt and pepper to taste





Dressing:


1/2 C. mayonnaise


3/4 C. sour cream


2 1/2 T. tarragon-flavored vinegar


1 t. salt





Combine brine ingredients and boil for 5 min. slice potatoes thin and pour hot brine over them and the onions. Let them marinate for 24 hours. Drain in colander but do not drain dry. Add mayonnaise/sour cream mixture, enough to make it as creamy as you like. It is better to make it the day before, or even 2 days before.
No-But do know 2 recipies for red potato-


1.New (red pot) in at cold water -always-and wait for boil and then till tender,but not mushy. Pull,rinse in cold water and refrigerate,then when totally cool,dice-quarters usually works best.


2.Do the math-for about 12 lbs.taters-1 pint sour cream,2 bunches of fresh dill,and just enough mayo to make it creamy.


This has to be mixed separate on the side and then added to the diced potato.


2A.Red and Green Bell Peppers,Red Onion,Dijion Mustard


and again just enough mayo(Mustard to Taste).Same deal-


Dice ,slice,mix,then add.


mas.co.08
Try mustard potato salad. It's good and there are recipies on the net. It's a German dish and I love it. You better supermarkets have it too. It's less in calories (less mayo) and l love it.

lash liner

Recipe for Chicken salad?

1. 2 skinless, boneless chicken breast halves


2. 1/2 cup teriyaki marinade sauce


3. 2 tomatoes, seeded and chopped


4. 1/2 cup chopped onion


5. 2 teaspoons minced jalapeno pepper


6. 2 teaspoons chopped fresh cilantro


7. 1/4 cup Dijon mustard


8. 1/4 cup honey


9. 1 1/2 tablespoons white sugar


10. 1 tablespoon vegetable oil


11. 1 1/2 tablespoons cider vinegar


12. 1 1/2 teaspoons lime juice


13. 3/4 pound mixed salad greens


14. 1 (8 ounce) can pineapple chunks, drained


15. 4 cups corn tortilla chips





1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.


2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.


3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.


4. Preheat the grill for high heat.


5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.


6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.





Boneless chicken breasts are marinated in teriyaki sauce and grilled. Then they're cut into strips and layered on salad plates with salad greens, a spicy tomato-jalapeno salsa, chunks of pineapple, and a wonderful honey-mustard vinaigrette.











1. 2 boneless, skinless chicken breast halves


2. 3/4 cup steak sauce


3. 1 (12 ounce) package fusilli pasta


4. 2 cubes chicken bouillon


5. 1 Vidalia onion, diced


6. 2 avocados - peeled, pitted and diced


7. 1 cup halved cherry tomatoes


8. 1 cup Ranch-style salad dressing





1. Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.


2. Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.


3. To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.


4. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.





Sweet Vidalia onions, lots of avocado, and grilled chicken breasts marinated in steak sauce seem to do the trick. This pasta salad is indeed the best. Add in a huge dollop of Ranch dressing, an hour or so of chilling, and the best just got better.Recipe for Chicken salad?
Boiled (or baked) breast chicken deboned and chopped.


1 boiled egg, chopped


1 dill and


1 sweet pickle chopped


mustard %26amp; mayo just a little of each to moisten misture


1 tablespoon minced onion


1 tablespoon chopped fresh parsley


1/2 small granny smith apple diced small





salt %26amp; pepper to taste





mix all together gently





great as a sandwich or stuffed into a nice ripe tomatoeRecipe for Chicken salad?
CHARGRILLED CHICKEN SALAD





2 heads leaf lettuce, torn into bite-size pieces


2 avocados, cubed


3 tomatoes, cubed


6 green onions, chopped


1/2 green pepper, chopped


4 chicken breasts, broiled in oven until done, cut into bite-size pieces


1 c. pecans





Toss all ingredients together in large salad bowl. Bring honey mustard in separate side container. Sprinkle lemon juice on avocados.





HONEY MUSTARD DRESSING:





1 1/2 c. mayonnaise


1/3 c. honey


1 tbsp. vinegar


2/3 c. salad oil


1 tsp. minced onion flakes


2 tbsp. minced parsley


2 tbsp. prepared mustard





Mix or shake all ingredients together thoroughly. Bring in side container with chargrilled chicken salad.
I make a very simple chicken salad that's quick and easy and good as a sandwich. Here's all I do:





1 Can Chicken (I use Tyson)


1/2 c. Mayo (add more or less to suit your taste)


2 Stalks Chopped Celery -OR- 2 Tablespoons Sweet Pickle Relish





Drain the chicken. Mix chicken, mayo, and celery (or relish) until combined.





I like it on toast with lettuce, tomato, and dill pickle.
Mexican Chicken Salad--some cooked and cut up chicken, a little bit of mayo, a dash of orange juice, some chopped celery, a hand full of raisins and a touch of sugar and cinnamon to taste...yum! :)
Fantastic recipe:





Preparation time: 10 minutes





Cooking time: 15 minutes











85g bag watercress


500g new potatoes, halved


220g ready-cooked roast chicken breast portion, shredded


juice of 1 lemon


2 tsp wholegrain mustard


3 tbsp olive oil


salt and freshly ground black pepper


bag of mixed salad leaves


1 avocado














Preheat the oven to 200掳c, 400掳F, gas mark 6.





Boil the potatoes in a large saucepan of salted water for 10-15 minutes until tender.





Place the chicken on a roasting tray in a pre-heated oven and heat through for 15 minutes.





Meanwhile, blend the watercress with the lemon and wholegrain mustard in a food processor. Add the olive oil and season.





Toss the cooked potatoes and the salad leaves together with the dressing, and place in a large serving bowl.





Slice the avocado and arrange with the chicken on top of the salad. Serve with the watercress and lemon dressing drizzled over.





Also goes well with a little Italian hard cheese over the top
CHICKEN SALAD





1 7 oz. Creamette elbow macaroni 1 1/2 to 2 lbs chicken breast


1 small. onion, diced (red)


1 green bell pepper


1 red bell pepper


1 celery stalk, chopped


Salt and Pepper to taste


2 boiled eggs, chopped placed on top at the end


Hellmann's mayonnaise


Frozen peas








Cut up vegetables Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.


Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up to much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later.





If using cooked chicken, add onion, celery together until done. Cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika.





Optional - a pinch of Paprika on eggs, but not to much otherwise it will change the taste to much.





Optional - cherry tomatoes.





Note: you can substitute 1 large can of chicken meat for the chicken breasts.





ENJOY
Apricot Chicken Salad





4 single chicken breast fillets, sliced lengthways into thirds


2 lemons, juiced


2 tbs balsamic vinegar


120g dried apricot halves


185mls (3/4 cup) water


140g (1/2 cup) natural low-fat yoghurt


2 tsp wholegrain mustard


12 small Cos lettuce leaves, washed, dried


110g baby green beans, topped


70g sugar snap peas or snow peas, topped


100g (1 punnet) enoki mushrooms


50g (1/2 cup) mustard seed sprouts or alfalfa and onion sprouts


1 Lebanese cumber, thinly sliced lengthways


Method


Place the chicken in a glass or ceramic bowl. Combine the lemon juice and vinegar and pour over the chicken. Place in the fridge to marinate while you prepare the apricots and salad.


Place the apricots in a small saucepan with the water. Cook, uncovered, over medium heat for 5 minutes or until the apricots are soft. Remove the apricots with a slotted spoon and simmer the liquid until reduced to a syrupy consistency. Cool.


Place 3 apricot halves on each serving plate. Place the cooled apricots and reduced apricot liquid, yoghurt and mustard in the bowl of a food processor and process until smooth. Transfer to a small bowl and set aside.


Arrange the lettuce, beans, sugar snap peas, mushrooms, sprouts and cucumber on serving plates.


Heat a frying pan or chargrill on medium. Cook the chicken in the preheated frying pan or on the chargrill, brushing with the lemon juice marinade, for 2-3 minutes each side or until golden and cooked through. Place the chicken on the plates with the salad and serve accompanied by the apricot yoghurt.

Recipe for Taco Salad?

Thank you in advance! Looking for one using Doritos! lol!Recipe for Taco Salad?
Ground beef


refried beans


onion, chopped


lettuce (or bagged salad with a variety of greens) ripped up small


roma tomatos or quartered cherry tomatos (on the vine)


Salsa or taco sauce


sour cream


cheese (mexican/taco/fiesta blend)


spices or spice pack for meat


Optional: peppers (pepperoncini, banana, or jalapeno), black olives whole or sliced, guacamole





Brown the beef. In the bowl (individual or large bowl) layer broken up tortilla chips (large pieces). Heat the refried beans and plop it on the chips. Put the mean over that. Sprinking shredded cheese over it so it melts. Layer, salsa, onions, tomato, lettuce, and sour cream (and guacamole). Over top sprinkle smaller piece of tortilla chips and more shredded cheese and stick whole tortilla chips along the side of the dish. Top with black olives and peppers if you want. Keep a side dish of more tortilla chips in case you or anyone else wants more cripiness. BTW, you might want to sprinkle lime juice over the meat (before layering anything else) for a little zest.





Serve with Corona or a strong but sweet and spicy wine, maybe a nice ozzie shiraz (or cheap out with Arbor Mist fruit-merlot). For added pleasure turn on the TV in the fall and watch Da Bears. :-DRecipe for Taco Salad?
Cuz I like Da bears? Report Abuse

Use a pound or two of hamburger


taco seasoning


lettuce


Cheddar Cheese


onion


pitted black olives


Big bag of Doritos


sour cream for topping (if you like)


cook hamburger (brown) add taco seasoning simmer per directions pour off most of the grease add cheese mix.add rest


( should cut up bulky items ) shredded cheese works best. Add what ever you like on tacos to finish it out! ( taco sauce ect.)


Enjoy!
DORITO TACO SALAD








Ingredients:


1 head iceberg lettuce


2 large tomatoes


1 bunch green onions


1 can Brooks Chili Hot Beans


16 ounces sharp cheddar cheese


1 bag regular Doritos corn chips


1 jar Kraft Creamy Garlic salad dressing








Directions:





Layer lettuce, green onion and tomatoes in large bowl. Drain beans in strainer but do not rinse. Layer beans on top of tomatoes. Layer cheese on top of beans. Crush Doritos and layer on top of cheese. Mix well with dressing and serve. Enjoy!!





This recipe for Dorito Taco Salad serves/makes 4
l cut lettuce, cubed tomatoes, shredded cheese, hamburger (browned with taco seasoning and drained), kidney beans, diced onion and mix together.


Add your doritos and then a bit of thousand island dressing to your liking and mix well.


Add other things that you like such as black olives.
This is not quite taco salad, but it is good.





3 or 4 boneless chicken breast


Can of cream of chicken soup


Can of cream of mushroom soup


1 Pkg shredded mexican cheese or 1 lb velveeta


Can of rotel tomatoes


onion


salt and pepper to taste


Doritoes(nacho or corn flavored)





Boil chicken with onion until done. Take out chicken and tear apart. Save some of the broth. Mix soups, tomatoes,cheese and a little of the broth.(I use the broth to keep it from being too dry, but be careful, you don't want to use too much.) Add your chicken. Crush Doritoes and layer on bottom of casserole dish.(I poke a small hole in the bag, let the air out and crush away.) Add your chicken mixture on top of this. Put in 350* oven for about 30 minutes. Enjoy!
Ranch Style Taco Salad





Ingredients





(8 servings)





Head of Lettuce


Onion


1 lb Can Ranch Style Beans


1 pk Corn Chips


2 x Avocados


2 x Tomatoes


1 lb Cheddar Cheese


Bottle Catalina Dressing


1 lb Ground Beef


2 tb Lemon Juice








Instructions





Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat. Toss together all ingredients except corn chips. Top with chips just before serving.
Here is what I use:


Take olive oil, garlic, Cayenne pepper, a diced onion, and a spoonful of salsa or pico de gallo in a frying pan until it starts to sizzle, then place hamburger or chicken or soy meat in it and make sure that it is cooked fully (no pink).





Then, lay Doritos (about a handful) on the bottom of a bowl. Then place a handful of shredded lettuce, some pico de gallo or salsa, and cheddar cheese. Spoon the meat on and enjoy. You can top it with salsa/pico de gallo, sour cream, and/or guacamole if you want. Enjoy!
I have a recipe for taco salad using lettuce, browned hamburger drained, tomatoes,Shreaded Cheese ,add hamburger after it is drained%26amp;cool Mix salad dressing and taco seaoning mix together salad dressing depends on the size of salad pour over lettuce, tomatos, shreaded cheese,hamburger, refrigeerate and top with Doritos before serving.I have added black olives also it is your preference.
melted cheese, taco meat, diced tomato,

Any salad recipe composing..........?

Any salad with ingredients composing of


Cucumbers


Onions


Potatoes


Coriander


Apples


Pineapples


Mintleaves


Cabbage


Cream


So is there any?Any salad recipe composing..........?
Okay... boil the potatoes for about 10 minutes; rinse; when cool enough to handle, cut into bite-sized cubes. Core and cube apples and pineapple. Cube the cucumbers. Grate the cabbage. Mince the onion and coriander and mintleaves. Toss all together gently and add salt; add cream to reach desired consistency. Enjoy!Any salad recipe composing..........?
i love tomato and basil salad
if i were making a salad


i wouldn't choose this one


too many ingredients to buy at the store


probably too many different flavors and textures going on


and I'm not sure if the cream could hold/bind it all together


i think perhaps i am a boring cook





so a simple answer to your question is ............ no
YOU CAN USE ALL OF THESE....BUT SHOULDNT IN ONE SALAD....THE MINTLEAVES BEST LEFT OUT ......CREAM AND MINTLEAVES WOULD MAKE A DRESSING.....CORIANDER AND APPLES AND MINT LEAVES AND CREAM.....EVERYTHILNG ELSE GOES EXCEPT POTATOES.....YOUVE GOT TOO MANY INGREDIENTS FOR JUST ONE RECIPE...MAKES FOR HEARTBURN....
mix the apple and the cream together and viola a tuch of cinammon and you hav just made a desert + salad


lolz
I don't know about the potatoes and cream but all the rest of it sounds like a great tossed salad
Well...you've got a few there. First you've got a basic cucumber and onions in vinegar (slicing the cucumber really thin), then again you can make a nice potato salad with the cream, and then you can put the fruit stuff together for some...fruit salad?
I think you just listed it.
I don't know of any, but you can always experiment and make your own. You could peel and boil the potatoes and cut them into bite size pieces. Chop up and mix the other ingredients and mix with some cream and mayo and stir it in the potatoes to create a new potato salad recipe. Try a taste and if it needs something else, add something else till you get it like you think it should be. I experiment in the kitchen all the time.
sounds like you have one composed already
sounds yummy
i dont thick so but U can look it up
check allrecipes.com

What is a recipe for a GREAT Greek salad?

there are recipes in cook books, and on the net, but they are never as good as the ones you get in a greek restaurant.What is a recipe for a GREAT Greek salad?
These are real 'Greek' salads ... not the type that have been 'Americanised'





Summer


Horiatiki (Greek salad)





Tomatoes (the big type) - chopped into large pieces


Cucumber peeled and halved lengthways and sliced


onion roughly chopped into large pieces


green bell pepper sliced


olives


dried oregano


feta


olive oil


plenty of salt (I prefer sea salt)





Add all ingredients to a bowl - apart from feta and oregano


pour over olive oil and salt (plenty of both if you want it to taste authentic! Remember Greeks hear glug glug when they pour olive oil - not measured out with teaspoons!


places a thick slice of feta on top and sprinkle with oregano and a little more olive oil to coat the feta





Tastes better if the ingredients are not straight from the fridge, but at room temp





Winter


Salad one


Shredded white raw cabbage topped with grated carrot - olive oil - lemon and salt





Salad two


Long leafed lettuce thinly sliced (roll leaves together like a sausage shape and slice them with a knife thinly, not torn ) - spring onions chopped - fresh dill - olive oil, vinegar (or lemon) and salt





These are the three main salads





btw - none of the recipes above my answer are authentic Greek recipes. Sound tasty but not Greek.What is a recipe for a GREAT Greek salad?
ok but without greek oil it s not the same


find a good greek oil and good onions


and many oil
You don't need a recipe for a greek salad! Just chop some tomatoes, cucumber, onion, peppers, olives, feta cheese and oregano. The difference in Greece is 1. the quality of the vegetables, and 2. the olive oil, you need extra virgin olive oil with it!
Greek salad is not like the American Greek salad and they are many to choose lettuce cabbage Xorta tomato cucumber and potato ! enjoy ! with some olive oil !
tomatoes,cucumber,onions,olives,oregano,鈥?and virgin olive oil pour them all together and you will have a great Greek salad,add as much as you want,its even better when the vegetables are fresh,also you can add green peppers it makes it so much tastier


and don't forget Feta cheese on the top of the salad with some oregan and olive oil on it~
The secret of the Greek salad lies on two main points. The freshness of the ingredients and the fact that the vergin olive oil added is usually a large quantity. About half the deep plate full, and which gets the aromas of the rest ingredients and mostly of the tomatoes. I personally like to add a dash of vinegar too, to make it more tasty, and a lot of oregano to make it slightly bitter. The combination of salt,oil,oregano and vinegar add flavor.
4 heads of Bibb lettuce, separated into leaves, rinsed and patted dry


4 tomatoes, cut into wedges


2 cucumbers, peeled, halved lengthwise, and cut into 1/4-inch slices


2 green bell peppers, halved lengthwise, and cut into 1/4-inch slices


1/4 pound feta cheese, broken into large chunks


16 Greek olives


Olive oil


Red wine vinegar


Salt and pepper


1 tablespoon minced fresh parsley leaves for garnish


Line a salad bowl with the lettuce leaves and arrange the tomatoes, cucumbers, bell peppers, feta, and olives decoratively on top. Sprinkle the salad with the oil and vinegar, add salt and pepper to taste, and garnish it with the parsley








1/2 small green bell pepper, chopped


1/2 small red onion, sliced


1/3 cup Kalamata or other brine-cured black olives, rinsed


1/4 seedless cucumber, chopped


1 cup cherry or grape tomatoes, halved


2 tablespoons extra-virgin olive oil


2 teaspoons finely chopped fresh oregano


2 teaspoons fresh lemon juice, or to taste


Salt and freshly ground black pepper


4 thick slices feta cheese (about 8 ounces)


In a large bowl, toss together all ingredients except the feta. Put feta on 4 serving plates and spoon some of the salad over each. Serve.








3 heads Romaine lettuce, washed and torn into bite sized pieces


1 pint grape tomatoes, halved


1 cup kalamata olives


1 cucumber, sliced


Greek vinaigrette, recipe follows


12 pepperoncini


2 small red onions, thinly sliced


Saganaki, recipe follows


Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.


Greek Vinaigrette:


1 shallot, diced


1/2 cup fresh lemon juice


1/4 cup feta cheese, crumbled


1/2 teaspoon dried oregano


1 teaspoon salt


Freshly ground pepper


1 1/2 cups extra-virgin olive oil


Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.


Yield: 2 cups





Saganaki:


1 pound kasseri cheese, cut into 1/2-inch pieces


3 tablespoons butter, melted


2 tablespoons brandy


1 lemon, juiced


Preheat the broiler.


Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.