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Reply
| | From:  Genie· (Original Message) | Sent: 1/26/2008 9:12 PM |
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Reply
| | | From: Genie· | Sent: 4/27/2008 3:57 AM |
| From: chadsangel (Original Message) | Sent: 4/25/2008 11:15 PM | Flank Steak and Watercress Salad 1 ½ Lbs. Trimmed Flank Salad 1 tsp. Salt ½ tsp. Ground Black Pepper 10 Oz. Watercress, tough stems discarded 1 Cup Grape Tomatoes, halved 4 Radishes, trimmed and thinly sliced 2 ½ Tbsp. Extra-Virgin Olive Oil 2 tsp. Red Wine Vinegar 3 Oz. Blue Cheese, crumbled Preheat a large grill pan over medium heat. Sprinkle meat on both sides with ¼ tsp. salt and ¼ tsp. pepper. Make sure pan in hot, then cook steak for about 6 minutes per side, turning once, for medium-rare. Transfer to a cutting board, cover loosely with foil and let stand for 5 minutes. Combine watercress, tomatoes and radishes in a large bowl. Drizzle oil and vinegar on top; toss well. Season with remaining ¼ tsp. each of salt and pepper, then toss again. Thinly slice steak and divide among 4 dinner plates. Top each portion with salad. Sprinkle crumbled blue cheese on top, if desired. | |
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Reply
| | | From: Genie· | Sent: 5/24/2008 1:54 AM |
| Greek Beef Salad
1 lb. beef top round steak, cut 1" thick slices
6 cups torn romaine lettuce (hearts only)
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 TB crumbled feta cheese
8 Greek or ripe olives, optional
2 pita breads, toasted, cut into wedges
Marinade:
2/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
2 tsp. dried oregano
1/2 tsp. salt and pepper
1/2 tsp. ground black pepper
Whisk marinade ingredients in small bowl. Place beef steak and 1/2 of
marinade in food-safe
plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6
hours or as long as
overnight, turning occasionally. Reserve remaining marinade.
Remove steak; discard marinade. Place steak on rack in broiler pan so surface
of beef
is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare doneness,
turning once.
Remove; let stand 10 minutes. Carve into thin slices.
Combine beef, lettuce, cucumber and onion in large bowl. Add reserved
marinade; toss.
Sprinkle with cheese and olives. Serve with pita wedges.
Serves: 4.
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Reply
| | | From: Genie· | Sent: 7/6/2008 8:52 PM |
Layered Pepperoni Pizza Salad - Genie
1 lb. ground beef
1-1/2 cups pizza sauce
2 oz. thinly sliced pepperoni, cut in half
4 cups chopped lettuce
1 cup (1 med.) chopped ripe tomato
2 cups shredded mozzarella cheese
1/2 cup sliced ripe olives
1/2 cup cheese-flavored croutons
In 10" skillet, brown ground beef (5 - 8 mins.); drain. In same
skillet, stir in pizza sauce and pepperoni; continue cooking over
medium heat, stirring occasionally, until meat mixture is heated
through (2 - 3 mins.). In large bowl layer 2 cups lettuce, tomato,
1 cup cheese, meat mixture, 2 cups lettuce, 1 cup cheese, olives,
and croutons. Serve immediately.
Serves 4.
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Reply
| | | From: Genie· | Sent: 7/12/2008 3:37 AM |
Beef and Pasta Salad with Creamy Garlic Dressing - 1 cup dry rotini or cavatelli pasta
- 1 cup fresh green beans cut into 2-inch lengths or 1/2 of a 9-ounce package frozen cut green beans
- 1 1/2 cups (8 ounces) cooked beef, cut into thin strips
- 1 medium carrot, shredded
- 1/2 cup chopped red onion
- 1/2 cup sliced radishes
- 1/2 cup mayonnaise or sad dressing
- 1/2 cup plain yogurt
- 2 teaspoons white wine vinegar or white vinegar
- 2 garlic cloves, finely minced
- 1/2 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1 to 2 tablespoons milk (optional)
- Salad savoy leaves (optional)
- Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
- Meanwhile, cook the green beans in a small amount of boiling salted water for 20 to 25 minutes or until crisp-tender. (If using frozen beans, cook for 5 to 10 minutes.) Drain beans; rinse with cold water and drain again.
- In a large bowl, combine pasta, green beans, cooked beef, carrot, onion and radishes.
- For dressing, in a small mixing bowl, stir together mayonnaise or salad dressing, yogurt, vinegar, garlic, Italian seasoning, salt and dry mustard. Pour dressing over the pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.
- If necessary, stir milk into the pasta mixture before serving. Serve on a bed of salad savoy leaves, if desired.
Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 8/27/2008 7:22 PM |
Beef and Pasta Salad with Creamy Garlic Dressing - 1 cup dry rotini or cavatelli pasta
- 1 cup fresh green beans cut into 2-inch lengths or 1/2 of a 9-ounce package frozen cut green beans
- 1 1/2 cups (8 ounces) cooked beef, cut into thin strips
- 1 medium carrot, shredded
- 1/2 cup chopped red onion
- 1/2 cup sliced radishes
- 1/2 cup mayonnaise or sad dressing
- 1/2 cup plain yogurt
- 2 teaspoons white wine vinegar or white vinegar
- 2 garlic cloves, finely minced
- 1/2 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1 to 2 tablespoons milk (optional)
- Salad savoy leaves (optional)
- Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
- Meanwhile, cook the green beans in a small amount of boiling salted water for 20 to 25 minutes or until crisp-tender. (If using frozen beans, cook for 5 to 10 minutes.) Drain beans; rinse with cold water and drain again.
- In a large bowl, combine pasta, green beans, cooked beef, carrot, onion and radishes.
- For dressing, in a small mixing bowl, stir together mayonnaise or salad dressing, yogurt, vinegar, garlic, Italian seasoning, salt and dry mustard. Pour dressing over the pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.
- If necessary, stir milk into the pasta mixture before serving. Serve on a bed of salad savoy leaves, if desired.
Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 8/28/2008 4:31 AM |
| Spiced Steak Caesar Salad
1 clove garlic, finely chopped
1 TB fennel seeds, crushed
2 tsp. dried thyme
3/4 tsp. salt
1-1/2 teaspoons black pepper
1-1/2 teaspoons olive oil
3/4 lb. flank steak
1 head romaine lettuce, torn into bite size pieces
2 TB grated Parmesan
1/2 cup Basic Caesar Dressing, recipe follows
Mix garlic, fennel seeds, thyme, salt, 1/2 teaspoon pepper and 1/2 teaspoon
oil in
a small bowl. Rub over flank steak.
Heat remaining 1 teaspoon oil in large skillet over medium-high heat. Add
steak, cook 5 minutes
on each side for medium-rare, until internal temperature registers 145º F.,
or until desired
doneness.
Place romaine in a large bowl. Add Parmesan, remaining 1 teaspoon pepper and
dressing;
toss to coat. Divide salad equally among 4 plates. Slice steak into thin
slices across grain
at a 45 degree angle. Arrange over salad.
~~~Dressing~~~
6 TB olive oil
2 lemons, juiced (about 1/2 cup)
2 canned anchovy fillets
1/2 tsp. Worcestershire sauce
3 cloves garlic, pressed
1/4 cup grated Parmesan
1/4 tsp. salt
1/8 tsp. ground black pepper
Place all salad ingredients in a blender. Whirl until smooth. Refrigerate,
tightly covered,
up to several days.
Yield: 4 servings
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Reply
| | | From: Genie· | Sent: 9/5/2008 3:08 AM |
Steak and Sweet Onion Salad
1 pound flank steak
1-1/4 teaspoons salt
1/4 teaspoon ground black pepper
4 cups leaf lettuce torn into bite-size pieces
1 medium sweet onion, thinly sliced to measure about 2 cups
2 cups thinly sliced cucumber
1 cup thinly sliced sweet red bell pepper
3 tablespoons lime juice
1 teaspoon soy sauce
1 to 2 cloves finely minced fresh garlic
1 teaspoon freshly grated ginger root (optional)
1/4 cup extra virgin olive oil
1/2 teaspoon toasted sesame oil
About 1/3 cup shredded Parmesan cheese
Season steak with about 1/4 teaspoon of the salt and 1/8 teaspoon of
the ground black pepper. Grill over hot coals or a gas flame, turning
once, until cooked to desired doneness. (Alternatively, broil 1 to 2
inches from the heating element in oven, until desired doneness).
Remove from heat source and let the meat sit for 5 minutes (or
longer) while you prepare the dressing and salad.
In a large salad bowl, combine the lettuce, onion, cucumber, and bell
peppers; set aside in the refrigerator.
In a small bowl, whisk together the lime juice, soy sauce, garlic,
ginger, remaining 1/8 teaspoon of black pepper, and about 1/4
teaspoon of the remaining salt. Whisk in the olive oil and sesame
oil; taste and adjust seasonings.
When ready to serve, cut the meat into thin slices, across the grain
and slightly on the diagonal (that will create the most tender
slice). Toss the dressing with the chilled salad, sprinkle in about
1/4 cup of the shredded
Parmesan cheese and toss again. Arrange one fourth of the mixture on
each of 4 dinner plates. Divide the slices of meat between the
salads, arranging them attractively around and on the lettuce. Top
each salad with a portion of the remaining shredded Parmesan and
serve immediately.
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Reply
| | | From: Genie· | Sent: 9/23/2008 1:41 AM |
| Corned Beef Salad
Rye Croutons:
3 cups rye bread, cut into 1/2" cubes
1-1/2 TB cooking oil
3/4 tsp. salt
1/2 tsp. ground black pepper
Thousand Island Dressing:
1/2 cup mayonnaise
2 TB ketchup
Dash Worcestershire sauce
1 TB pickle relish
1 hard-cooked egg, chopped
3 scallions, white and green parts, chopped and reserved
Salad:
1 head green leaf lettuce (about 3/4 lb.), torn into bite-size pieces
1/2 head iceberg lettuce (about 1 lb.), torn into bite-size pieces
1/2 lb. sliced corned beef, cut into 1/2" wide strips
To make croutons:
Heat the oven to 350° F. Put the bread cubes on a baking sheet and toss them
with the oil
and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally,
until the croutons
are crisp and starting to brown, 5 to 10 minutes.
To make dressing:
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire
sauce, 1/4 teaspoon
of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish,
the egg, and the
scallion bulbs and stir to combine.
To make salad:
In a large bowl, toss together the lettuces, scallion tops, and corned beef.
Serve topped with the dressing and the croutons.
Serves: 4.
Variations: Instead of the corned beef, add strips of Deli pastrami, ham, or
turkey.
Use hearts of romaine instead of iceberg lettuce.
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Reply
| | | From: Genie· | Sent: 10/2/2008 10:43 PM |
| Corned Beef Salad
Rye Croutons:
3 cups rye bread, cut into 1/2" cubes
1-1/2 TB cooking oil
3/4 tsp. salt
1/2 tsp. ground black pepper
Thousand Island Dressing:
1/2 cup mayonnaise
2 TB ketchup
Dash Worcestershire sauce
1 TB pickle relish
1 hard-cooked egg, chopped
3 scallions, white and green parts, chopped and reserved
Salad:
1 head green leaf lettuce (about 3/4 lb.), torn into bite-size pieces
1/2 head iceberg lettuce (about 1 lb.), torn into bite-size pieces
1/2 lb. sliced corned beef, cut into 1/2" wide strips
To make croutons:
Heat the oven to 350° F. Put the bread cubes on a baking sheet and toss them
with the oil
and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally,
until the croutons
are crisp and starting to brown, 5 to 10 minutes.
To make dressing:
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire
sauce, 1/4 teaspoon
of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish,
the egg, and the
scallion bulbs and stir to combine.
To make salad:
In a large bowl, toss together the lettuces, scallion tops, and corned beef.
Serve topped with the dressing and the croutons.
Serves: 4.
Variations: Instead of the corned beef, add strips of Deli pastrami, ham, or
turkey.
Use hearts of romaine instead of iceberg lettuce.
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Reply
| | | From: Genie· | Sent: 10/16/2008 9:14 PM |
| Cheeseburger Salad
Ingredients
1 pound ground beef
1/2 of a 2-ounce box (1 envelope) onion soup mix (1/4 cup)
3/4 cup water
6 cups shredded leaf or iceberg lettuce
1 cup cherry tomatoes, halved or quartered
1 medium green, red, or yellow sweet pepper, cut into bite-size strips
1/2 small red onion, thinly sliced and separated into rings
1-1/2 cups shredded sharp cheddar, Swiss, American, or colby cheese (6
ounces)
French Pickle Dressing (see recipe below)
Crumbled crisp-cooked bacon (optional)
Directions
1. In a large skillet, cook ground beef until brown. Drain off fat.
Sprinkle dry onion soup mix over meat; stir in water. Bring to boiling;
reduce heat to medium and cook, uncovered, about 4 minutes or until no
water remains.
2. Meanwhile, in a very large bowl, combine lettuce, tomatoes, sweet
pepper, and red onion. To serve, divide lettuce mixture among 6 salad
plates. Top each serving with some of the warm meat mixture. Sprinkle
with cheese. Serve with French Pickle Dressing. Sprinkle with
crisp-cooked bacon, if you like. Makes 6 main-dish servings.
French Pickle Dressing: In a small bowl, stir together 1 cup bottled
creamy French salad dressing and 1/3 cup mustard-style hot dog relish,
sweet pickle relish, or dill pickle relish. Cover; chill in refrigerator
for at least 30 minutes. Makes 1-1/3 cups.
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Reply
| | | From: Genie· | Sent: 10/24/2008 2:33 AM |
| Roast Beef Salad with Creamy Horseradish Dressing
1/3 cup mayonnaise
1/3 cup sour cream
3 TB drained bottled horseradish
1 tsp. red or white wine vinegar
1/4 tsp. ground black pepper
3/4 tsp. salt
1 large head escarole (about 1-1/2 lb.), torn into bite size pieces (about 4
quarts)
1/4 lb. mushrooms, sliced thin
1 small red onion, sliced thin
1/2 lb. sliced roast beef, cut into approximately 1-1/2" x 1/2" strips
In a medium glass or stainless steel bowl, whisk together the mayonnaise,
sour cream, horseradish, vinegar, pepper, and 1/2 teaspoon of the salt until
smooth.
In a large bowl, toss the escarole with the mushrooms, onion, roast beef,
the remaining 1/4 teaspoon salt, and all but 2 tablespoons of the dressing.
Serve the salad with the remaining dressing drizzled over the top.
Makes: 4 servings.
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