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Antoinette
Antoinette
Pepper to taste
Directions:
In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
Directions:
Cook potatoes according to the package for about 15 min. or until tender. Let cool and then refrigerate to cool completely. When ready to serve,
place them on a large platter. Drizzle over top the mayonnaise. Top with green onions and bacon. On the outer edges add the eggs, olives and
mustards and horseradish sauce for dipping. Serve immediately.
ACCOMPANIMENT SALAD
Pesto Pasta Salad
Ingredients:
8 ounces farfalle pasta , whole wheat or white
▢2 cups cherry tomatoes , halved (I use half red and half yellow)
Instructions:
1. Cook pasta according to package instructions. Drain and rinse with cold water.
3. Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with
parmesan cheese. Garnish with fresh cracked pepper, if desired.
Dessert salad
Pudding Fruit Salad
Ingredients:
1 container (4 oz) refrigerated vanilla pudding
Instructions:
1. In medium bowl, mix pudding and whipped topping.
2. Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up
to 8 hours.
Instructions
1. Whisk together mayonnaise, sugar, and vinegar in a small bowl.
2. Combine broccoli, red onion, oranges, and craisins in a large bowl. Add the dressing and toss to coat.
Ingredients:
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
Instruction:
Combine ingredients:
In a medium bowl add shaved fennel, olive oil, lemon juice, thyme leaves, parsley, and Parmesan cheese. Gently toss all of the ingredients
together.
Instructions:
Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat
a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill;
cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer
chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with
chicken.
1 teaspoon cumin
1 teaspoon coriander
Instructions:
Place first 6 ingredients in a medium bowl and toss to mix. Add olive oil, lime juice and zest, spices and salt. Stir to combine and
allow this to sit 10 minutes for the salt to soak into the lentils. Adjust salt and lime. Top with crumbled feta (optional). Serve with
corn chips or tortilla chips or over a bed of greens for big healthy salad.
Instructions:
Dressing: Shake ingredients in a jar. Cook potatoes: Boil potatoes until tender. Drain and leave to fully cool. Slice into halves. Blanch beans: Boil
green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
Arrange the cos leaves on a large, wide plate. Scatter and layer the remaining ingredients artfully around the plate, finishing with the eggs, olives
and chunks of tuna. Drizzle with dressing over and serve.
In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through
the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the
spring onions. Finish by pouring remaining dressing over the top.
Scrapbook in T.L.E
Submitted by: Mary Antoinette G. Claud