Serves 6
Prep. Time: 20 min.
Refrig. Time: 30 min.
Dressing:
1/2 c. low fat mayo
1/3 c. plain yogurt
1/4 c. sour cream
3 T. rice vinegar or white wine vinegar
1 T. Dijon mustard
1 T. honey
1 1/2 t. dried minced onion
1 1/4 t. dried tarragon or dill
1/2 t. onion salt
pepper to taste
Salad:
3 c. cooked whole wheat fusilli (6 oz. dry)
4 c. chopped broccoli (1 1/2 heads)
1 1/2 c. diced ham (8 oz.)
1 large red bell pepper, diced
1/4 c. red onion, diced
1/3 c. raisins
5 c. spinach leaves
Combine and blend dressing ingredients. Combine all salad ingredients except spinach and toss with dressing. Refrigerate at least 30 min. or up to 2 days. Serve on bed of spinach.
Showing posts with label Side. Show all posts
Showing posts with label Side. Show all posts
Saturday, March 12, 2011
Thursday, December 30, 2010
Seven Layer Salad
Serves 8
Chop and layer in a bowl or trifle:
1 small head iceberg lettuce
1 small head cauliflower
1 c. frozen peas
1 small white onion or 4-5 green onions
1 lb. fried, crumbled bacon
Dressing:
1 1/2 c. mayonnaise
1/8 c. sugar
1/4 c. grated Parmesan
Top with 1 c. grated Cheddar cheese
Chop and layer in a bowl or trifle:
1 small head iceberg lettuce
1 small head cauliflower
1 c. frozen peas
1 small white onion or 4-5 green onions
1 lb. fried, crumbled bacon
Dressing:
1 1/2 c. mayonnaise
1/8 c. sugar
1/4 c. grated Parmesan
Top with 1 c. grated Cheddar cheese
Emeril's Uptown Get-Down Macaroni and Cheese
Serves 6
Prep. Time: 30 minutes
Bake Time: 45 minutes
Bechamel Sauce:
3 T. unsalted butter
3 T. flour
1 1/2 c. heated milk or 1/2 & 1/2
1/2 t. salt
1/4 t. black pepper
1/4 t. tabasco
4 1/2 oz. or 1 c. Parmesan
The Rest:
1 t. salt
1 lb. elbow macaroni
2 T. unsalted butter
1/8 t. minced garlic
12 oz. Velveeta, cubed
1/4 c. breadcrumbs
1/2 t. seasoning salt
Bechamel: Melt butter in medium saucepan. When foam subsides, stir in flour and cook on low, stirring constantly for several minutes. Slowly add milk and cook on medium, stirring constantly. Remove and add salt, pepper, Tabasco and Parmesan; stir well, cover and set aside.
Preheat oven to 350. Butter a 3 qt. baking dish. Fill a large pot with water and bring to a boil, then add salt. Pour macaroni into the rapid boil and stir vigorously for 5 minutes until slightly undercooked. Drain and toss with the garlic and butter. Add the Bechamel sauce and toss. Layer in the baking dish: 1/3 macaroni, 1/3 Velveeta cubes, 1/3 macaroni, etc. Top with breadcrumbs, Parmesan and seasoning salt. Bake 30-45 minutes until bubbly and beginning to brown.
For a meal in itself, just add some cubed cooked ham.
Prep. Time: 30 minutes
Bake Time: 45 minutes
Bechamel Sauce:
3 T. unsalted butter
3 T. flour
1 1/2 c. heated milk or 1/2 & 1/2
1/2 t. salt
1/4 t. black pepper
1/4 t. tabasco
4 1/2 oz. or 1 c. Parmesan
The Rest:
1 t. salt
1 lb. elbow macaroni
2 T. unsalted butter
1/8 t. minced garlic
12 oz. Velveeta, cubed
1/4 c. breadcrumbs
1/2 t. seasoning salt
Bechamel: Melt butter in medium saucepan. When foam subsides, stir in flour and cook on low, stirring constantly for several minutes. Slowly add milk and cook on medium, stirring constantly. Remove and add salt, pepper, Tabasco and Parmesan; stir well, cover and set aside.
Preheat oven to 350. Butter a 3 qt. baking dish. Fill a large pot with water and bring to a boil, then add salt. Pour macaroni into the rapid boil and stir vigorously for 5 minutes until slightly undercooked. Drain and toss with the garlic and butter. Add the Bechamel sauce and toss. Layer in the baking dish: 1/3 macaroni, 1/3 Velveeta cubes, 1/3 macaroni, etc. Top with breadcrumbs, Parmesan and seasoning salt. Bake 30-45 minutes until bubbly and beginning to brown.
For a meal in itself, just add some cubed cooked ham.
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