February 12th, 2008 by alice
Tags: Caesar, Chicken, Light, Salad
INGREDIENTS
-
Salad
- 2lbs whole roastedcooked chicken, skinned
- 11cups tornromaine lettuce(about 1 1/4 pounds)
- 1cupred bell peppers, strips
-
Dressing
- 3tablespoonsolive oil
- 1 1/2tablespoonsfresh lemon juice
- 2teaspoonsworcestershire sauce
- 2teaspoonsDijon mustard
- 1/4teaspoonsugar
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 1garlic clove, crushed
- 1 1/2cupscroutons
- 1/2cup gratedfresh parmesan cheese
DIRECTIONS
- SALAD: Remove chicken from bones; shred with 2 forks to measure 3 cups meat.
- Combine chicken, lettuce, and bell pepper in a large bowl.
- DRESSING: Combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk.
- Pour over salad; toss well.
- Sprinkle with croutons and cheese; toss gently to combine.
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February 12th, 2008 by alice
Tags: Dip, Shrimp, Simple
INGREDIENTS
- 8ounceslight cream cheese(soften)
- 8ouncesmayonnaise
- 4ouncesseafood cocktail sauce(to taste)
- 1/2lbbaby shrimp
- 2green onions
DIRECTIONS
- Chop up green onions and set aside.
- Mix cream cheese and mayonnaise and put in serving dish.
- Rinse off shrimp and place on top of above mixture.
- On top of shrimp cover with coctail sauce.
- Top with chopped green onions.
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February 12th, 2008 by alice
Tags: Lemons, Preserved, Quick
INGREDIENTS
- 1cupwater
- 2tablespoonskosher salt
- 2lemons, washed and quartered
DIRECTIONS
- Combine water and salt in a small saucepan; bring to a boil.
- Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender.
- Remove from heat; cool to room temperature.
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February 12th, 2008 by alice
Tags: Flu, Nanas, Remedy
INGREDIENTS
- 1/2cupmilk
- 1tablespoonbutter
- 1slicebread
- 1teaspoonblack pepper
DIRECTIONS
- Heat milk to almost boiling point.
- In a bowl tear up the bread in cubes.
- Pour hot milk over bread.
- Add butter and pepper.
- Usually taken before bedtime.
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February 12th, 2008 by alice
Tags: Cheese, Macaroni, Vegan
INGREDIENTS
- 2cupsmacaroni
- 1/4cupbutter substitute
- 1/4cupflour
- 1/2teaspoonsalt
- 2cupssoy milk
- 1/4cupnutritional yeast
- 1/4cupcornstarch
- 1tablespoonflour
- 1/2teaspoonsalt
- 1cupwater
- 2tablespoonsoil
- 1/2teaspoonDijon mustard
- 1/2cupbreadcrumbs
DIRECTIONS
- Pot One: Pasta.
- • Make pasta.
- • Drain.
- Pot Two: Rue.
- • Combine butter sub, flour, and salt over low heat. RUE!
- • When bubbling, gradually add the soy drink.
- • Cook and stir until it is thick and begins to bubble.
- • Remove from heat and add the “cheese” from the third pot.
- Pot Three: Cheese :D.
- • Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
- • Add water, oil, and mustard.
- • Cook until it thickens and bubbles.
- • Add it to the white sauce form the second pot.
- Baking!
- • Preheat oven to 375°F.
- • Mix cooked pasta with cheese sauce.
- • Pour into a greased casserole dish.
- • Top with bread crumbs.
- • Bake for 30 minutes.
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