1 Arrange the cauliflower in a steamer basket, set over boiling water, cover, and steam for 3 minutes. Add the carrots and red pepper, cover, and steam 2 to 3 minutes more or until the vegetables are slightly tender. Drain and run under cold water to stop the... - 29.9728

Don’t like turnips? Don’t know what to do with them? Here is a delicious turnip recipe to add to your fall recipe repertoire! It is super easy and delicious too! Crunchy julienned turnips and carrots in an Asian dressing of ginger, honey, lime, and sesame... - 117.344

Recipe by Michael Anthony, Executive Chef, Gramercy Tavern. - 34.6259

Who said salad has to be the typical green and green affair? This delectable mixed green salad recipe is kicked up zesty pomegranate dressing that lends an unexpected yet flavorful tang to the salad. A must try! - 92.1262

You'll simple love this Shrimp Vinaigrette side dish recipe. Try this amazingly delicious Shrimp Vinaigrette; I bet, you would love to prepare this recipe again and again. - 38.1154

In a large saucepan, bring water and vinegar to a boil. Add carrot, celery, onion, parsley, bay leaf, and peppercorns and bring to a boil again. Add salt and fish fillets and cook for 7 or 8 minutes, or until bass is tender. Serve immediately, garnished with... - 28.9558

In large shallow bowl or pan, combine water, vinegar and salad dressing mix; mix well. Add remaining ingredients except cherry tomatoes. Cover and marinate 2 to 3 hours at room temperature or overnight in refrigerator, stirring gently occasionally. Drain... - 34.8693

Place first six ingredients in a blender or the work bowl of a food processor fitted with a metal blade. Process until thoroughly mixed. Set aside. Steam carrots and green beans 3 to 4 minutes, or until tender-crisp. Remove from heat and dip into bowl of ice... - 39.9193

1. Sprinkle chicken breasts with seasoned salt; in 1/4 cup salad oil, in skillet, saute chicken breasts until tender; cool. 2. Mix 1/2 cup salad oil with vinegar, 1 tablespoon seasoned salt, and mustard. To this mixture add onion, pickle, parsley, and capers;... - 32.3925

Mix ingredients together thoroughly, and store in covered glass jar in refrigerator. Before serving, add to each 3/4 cup of sauce 2 tablespoons parsley and 1/2 hard-boiled egg. - 27.6045

Mustard Vinaigrette: In large bowl, combine oil, vinegar, mustard, garlic, and salt and pepper to taste. W Divide cauliflower into florets; cut beans into bite-size pieces. Halve large mushrooms. Cut red pepper into chunks. In saucepan of lightly salted... - 41.983

Winter is Blood Orange season and what an incredibly delicious citrus fruit it is! It's a sweeter, slightly spicier orange than some of the more common varieties and they have a beautiful ruby color that beefs up any presentation. The vinaigrette's purpose is... - 43.7905

Mix all ingredients together with a wire whip or food blender. Use on any green salad. This would also be good on many cooked vegetables that are to be served cold, such as carrots or zucchini. - 18.568

Soak the beans overnight in cold water to cover. Drain the beans and place them in a large saucepan. Add water to cover to one inch over the top of the beans. Add the carrot, onion stuck with cloves, half the garlic, salt and pepper. Bring to a boil and... - 41.1714

Use poultry or kitchen shears to cut shells; remove meat and break into small pieces. Combine corn, red and green peppers, carrots, onions and tomatoes in large bowl. Add crab meat. Mix together oil, lemon juice, lime juice and sugar in small bowl. Pour... - 37.5784

Cook black-eyed peas according to package directions. In a small bowl combine broth, vinegar, olive oil, oregano, mustard, garlic, salt and pepper; mix well. Let stand while peas cook. Drain peas. In a large bowl combine hot black-eyed peas, carrots, onion... - 41.7482

Here is a dish for French cuisine lovers! Poached Halibut with Beet Vinaigrette is an appetizer which goes very well with wines. Another good thing about this dish is that it is very simple and easy to make. This tasty dish is also very colourful to look at! - 30.6333

1. Peel the carrots and julienne into very fine strips, or grate them in a food processor. Put the carrots in a salad bowl. Remove the leaves from the tarragon sprigs and julienne them into fine strips. Add to carrots. 2. Peel and section the oranges. Remove... - 37.4968

For a really healthy soup, try out this miso soup. Made with soba noodles, this soup is more filling than any other soup. Flavored with loads of ginger, this is a really delicious soup to try out. This soup goes well with a serving of carrot-celery soup.... - 123.811

This Carrot And Onion Salad Indian Style recipe has got everything to make you go weak on your knees. The recipe is really easy to prepare and will become an instant hit with your family. I made this salad last week and i still get calls from my guests for... - 46.3563

Heat bananas, water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool. Cut bananas crosswise into Mi-inch slices. Toss bananas and remaining ingredients with Vinaigrette Dressing. - 30.4412

Preheat oven to 400°, Cook the small onions in boiling water until tender; strain and set aside. Toast a head of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven) .Peel and mash garlic in mortar with peeled,... - 43.3728

Combine all ingredients and refrigerate for at least 1 hour. Serve chilled. - 19.6978

When in a mood of supercharging yourself with healthy food, this salad could come to your rescue. Chef Keith Snow shows you how to toss up lip-smacking asparagus and green leaf salad that isn't just healthy, but also supremely delicious. Nice brunch addition! - 85.7772

In the work bowl, using the julienne disc or shredder, cut all the vegetables except the celery. In the work bowl, using the steel blade, chop the celery. Combine all vegetables in a salad bowl and pour in the vinaigrette. Toss well and serve. - 25.6002

Salad composee is a composed salad prepared with mixed vegetables. Made with cooked vegetables, the salad composee is arranged on lettuce leaves and served with a drizzle of vinaigrette dressing. - 31.2511

If you thought salads are mostly bland and boring, the innovation of Keith Snow in making salad would surprise you. He shows how to create a quick crunchy munchy delight with organic vegetables like lettuce, spinach, cabbage and more wrapped to make a... - 114.427

Combine vegetables with apple in large bowl. Season with salt and pepper; sprinkle with lemon juice. Add vinaigrette and mix well. - 23.2796

1. Arrange the meat, overlapping slices, in center of large platter or chop plate; spoon half of Vinaigrette Sauce over. 2. Arrange beans along one side of meat, carrots on other side. Stir egg into remaining sauce; spoon over beans and carrots. 3. Garnish... - 24.7661

Do not peel cucumber. Cut in half lengthwise, remove seeds and slice. Place cucumber in bowl with cooked broccoli, carrot and cheese. Season and toss. - 24.7886

1. Mix zucchini, broccoli and carrots. Combine vinaigrette, chilies, mint and oregano, drizzle over vegetables, toss. 2. Wrap a slice of prosciutto around each wedge of melon and secure with toothpicks. 3. Blend tuna, cream cheese, mayonnaise, chives and... - 36.1362

Mixed Brown Rice Salad is the perfect accompaniment to a meat or fish dish! Refreshing and easy to make, that’s how Patty shows! A video to see for a salad idea! - 142.036

Place lentils, onion and carrot, 1 tablespoon of parsley, garlic, thyme, bay leaf and water in a saucepan. Bring to boil, then simmer 20 minutes, or until lentils are just tender.' Drain discardig bay leaf, and place in a bowl. Add salt and pepper to... - 33.0204

Prepare Vinaigrette Dressing. In a medium bowl, combine zucchini, carrot, peas, tomatoes and sprouts. Using a sharp knife, shred spinach. Add shredded spinach and cheese to vegetables; toss until combined. Remove garlic from Vinaigrette Dressing. Pour... - 42.4699

Here is a healthy Asian Style Bean & Chick Pea Salad. It is fresh and comes with a lot of vegetable protein and not to mention those nice Asian flavors from the dressing. This could be an ideal salad to pack when you leave for work. Watch and learn how to... - 128.492

The night before you serve the salad, cover the wild rice in cold water to cover and soak in the refrigerator until morning. Drain the wild rice and put it in a large kettle. Cover with 2 quarts of cold water and add the tarragon and garlic. Bring to a boil... - 42.1412

In large pot of boiling water, cook pasta until al dente (tender but firm). Drain and rinse under cold water; drain thoroughly. In large bowl, combine cooked pasta, green pepper, carrots, onions, radishes, cauliflower and parsley. Italian Vinaigrette... - 36.8153

Have you ever tried an organic chicken salad? You must see the video as the chef spices up the salad with the home made salad dressing. The organic ingredients makes the salad better and you can make it in more quantity to use it for lunch and dinner too. - 116.127

1. To make vinaigrette, place olive oil, vinegar, thyme, sugar and black pepper to taste in a screw-top jar and shake well to combine. Set aside. 2. Heat 2 teaspoons vegetable oil in a wok over a high heat, add hazelnuts and stir-fry for 3 minutes. Set aside.... - 36.3998

Relish halibut uniquely marinated in soy and coated with sesame to create a delicious spark to your culinary skills. Aptly seasoned and grilled to perfection, Chef Keith Snow makes this exotic fish dish with ease. Combine it with Snow Pea Carrot and ginger... - 111.069

Combine salad Ingredients in a medium-sized bowl. Pour Vinaigrette over salad. Toss well. Refrigerate for several hours for best flavor. - 31.5091

Delicious, quick, and easy to make, crunchy chopped salad makes for delectable and nutritious lunch time fare. Boasting of color, flavor and texture in every bite, this veg and cheese oriental salad is nothing less than a mini-treat. Just pick your cues from... - 104.064

After having soaked the fish for at least 12 hours,1 changing the water twice, put the cod in a pan, cover with cold water, adding 2 or 3 slices of lemon and a small bayleaf. Heat briskly, and the moment the water bubbles, and a white scum forms on the... - 15.411

This is a traditional French first course of cooked and uncooked vegetables. Pick up a head of lettuce, rinse and dry it, and place several leaves on each salad plate. Mix shredded or julienned carrots from the salad bar with lemon juice, olive oil, salt, and... - 23.0878

1. In a small bowl, whisk the mustard with the white wine vinegar and olive oil. Season with salt and pepper. 2. Arrange the vegetables on plates. Season with salt and pepper, drizzle with the vinaigrette and serve. - 28.361

Minestrone soup today? Well it’s going to take a good hour for it to simmer, so plan ahead! Filled with the goodness of vegetables, this soup also contains barley. The soup is chockablock with nutrients and flavors and it is perfect anytime of the year.... - 127.586

Method Slice eggs in half lengthwise; remove yolks and work them through a sieve. Mix them with the softened butter, reserving 1 table- spoon for mushrooms. Keep egg whites in a bowl of cold water. Cook mushrooms quickly in remaining but- ter until all... - 23.8369

1. Boil, steam or microwave cauliflower, broccoli, carrot and snow peas until just tender. Drain, refresh under cold water. 2. Drain vegetables well. Toss in a salad bowl with capsicum, lemon juice, coriander and rosemary. Season to taste with... - 44.4911

1. Bring broth to a boil. Stir in couscous and flavoring packet. Remove from heat; cover and let stand 5 minutes. 2. Add carrot and remaining ingredients to couscous; toss well. - 30.6248

In large serving bowl, toss greens with 1/3 cup salad dressing and salt. Decoratively arrange ham, cheese, egg, carrots, red onion, and cucumber on top. Serve with remaining dressing alongside. - 34.3166

Place 2 cups mixed salad greens on each of 4 individual plates. Arrange 1/4 cup tomato, 1/4 cup onion, 1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, 1/4 cup avocado, and one-fourth of beans in individual rows over the salad greens on each plate. Sprinkle... - 29.086

Heat oil in a 2-quart saucepan. Add kasha, salt and pepper. Stir constantly over medium heat for about 2 minutes. Stir in boiling water. Cover and reduce heat to low. Cook for 10 to 15 minutes or until kasha is tender. Set aside (covered) to cool. In a... - 33.2596

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Plunge the green beans into the boiling water for 2 minutes, remove, and place in the ice water. When cool, place on paper towels to dry. Boil the corn for 2 minutes, remove, and... - 42.4195

shrimp spinach salad by chef kshitiz - 37.3083

1. Remove the fish from the package. Arrange in the center of a microwave-safe plate. 2. Microwave the fish, uncovered, on defrost for 6 minutes, turning the fish over after 3 minutes. Cover the defrosted fish with a double thickness of damp microwave-safe... - 39.4654

In a small mixing bowl, blend vinegar, mustard, and sugar and season to taste with salt and pepper. Gradually whisk in the oil. (Dressing should be tangy, but if it tastes too tart, add a little more oil.) With a hand grater or in a food processor fitted with... - 30.6578

Wash and pat-dry chicory and lettuce leaves. Line a large, shallow salad bowl or tray with leaves. Arrange scallions, carrots, tomatoes, zucchini, mushrooms, shredded turnip and whole beets on plate in rows. Cover salad tightly with plastic wrap and chill 30... - 37.2632

Instead of by deep-frying we get the crunch on these wings by roasting. The sugar caramelizes, producing wings that are juicy with a little bit of crunch. The longer you marinate the better. These wings can marinate for two days, which will make the meat... - 46.487

Watch Chef Tony Clark as he prepares a deep fried haddock sandwich with bbq sauce. The video is nicely presented to make an excellent sandwich that would serve as a great holiday meal. Take a look at this easy recipe video and give it a try yourself! - 139.761

1. Put the chicken in a small skillet or saucepan with 3/4 cup cold water. Place over moderate heat, cover, and bring to a boil. Lower the heat and simmer just until cooked through, 10 to 12 minutes. Remove from the water; let cool to room temperature. If... - 35.0161