MAKING 1. Cut the asparagus stalks and cook to make basic poached asparagus. 2. Take a shallow glass dish and place the asparagus in it. 3. In a small jar, mix all the remaining ingredients and cover with tight-fitting lid. 4. Shake to mix well. 5. Add ..

Wash and peel turnips and beets. Cut turnips as though to make 1/4-inch slices but leave attached at one end of each turnip. Soak in water overnight. Wash, and place in jar or jars with all other ingredients for at least 3 days. These lightly pickled ..

MAKING 1) Take a bowl and combine French dressing, chives, parsley, mayonnaise, cider vinegar, and pickle relish. 2) Combine well and let it chill in refrigerator. SERVING 3) Take salad plates, arrange asparagus stalks, slices of egg on salad greens, and ..

Combine all ingredients except asparagus, put in a jar and refrigerate. Chill asparagus in cans. Drain, then layer asparagus in serving dish. Pour mixture over asparagus and

Nothing can compliment your meal so wonderfully than this Asparagus Appetizer Salad. Try out this fresh, delicious and exciting recipe for Asparagus Appetizer Salad and relish it!

GETTING READY 1) Cut off the tough ends of asparagus stalks and wash in cold water. 2) Using vegetable parer or paring knife, scrap off the scales and skin from lower part of stalks. 3) Using string tie the asparagus stalks into a bunch. MAKING 4) In a deep ..

Try this delicious version of Shrimp-Asparagus Salad recipe. I am sure, once you taste this deadly combination of shrimp and asparagus, you'll always love to share it with your friends and

MAKING 1) In a bowl, combine together add sugar, salt, cayenne pepper, paprika, and garlic juice. 2) Gradually add in the vinegar and salad oil, beating thoroughly. 3) In the oil mix, add onion, relish, parsley, green pepper, pimento and capers. 4) Pour the ..

Combine first 5 ingredients in a jar and shake well to blend. Pour dressing over warm asparagus and refrigerate for 1 hour, turning asparagus several times. Serve on lettuce-lined plates and garnish with chopped egg, relish and pars ley. Makes 6

1. In a small bowl, whisk the fresh orange and lime juices with the pickled ginger juice, soy sauce, wasabi-water mixture and minced shallot until combined. Drizzle in the olive oil, whisking until emulsified. Season the citrus-ginger vinaigrette with salt. ..

Mix and chill all ingredients except asparagus or broccoli. Pour sauce over vegetables just before serving. Toss lightly to coat vegetables. Makes about 3/4 cup sauce, or enough for 12

Try out this simple and perfect Molded Ham and Cheese Loaf that is sure to have your mouth watering. Follow this recipe closely for the tasty Molded Ham and Cheese Loaf and keep winning comments from your peers and family!

For open-faced smoked sturgeon and smoked beef sandwiches, cut 8 thin slices of the stone-ground brown bread. Trim the crusts, butter evenly with sweet butter, cut into thirds, and lay thin slices of sturgeon on 12 of these fingers and beef on the ..

Mix first 5 ingredients and serve on salad greens, adding garnishes as

GETTING READY 1. Prepare asparagus and blanch for 2 minutes in boiling salted water. 2. Refresh and drain thoroughly. Set aside. 3. Separate lettuce leaves and wash them well. 4. Soak them in a bowl of ice-cold water for about 30 minutes. 5. Drain and pat dry ..

Warm the sauce or soup and beat in most of the egg. Then add the minced meat, pickle and seasoning. Roll out the pastry thinly and cut into 3 inch rounds for the bottom and 2 1/2 inch rounds for the top of the patties. Line deep patty tins or deep bun tins ..

Smorrebrod has a great taste. Smorrebrod gets its taste from Bread, dressed with seafood spread, and topped with sausages and meats. Smorrebrod is inspired by many restaurants across the

MAKING 1) Into the blender, add in the cider or wine vinegar, sugar, water, salad oil, salt, garlic, sweet pickles and green onions. 2) Using the Stir blade, blend for 10 seconds till the onions and sweet pickles are finely chopped. 3) Pour the vinaigrette ..

Place cod in well-buttered baking dish. Sprinkle with 1/2 teaspoon salt, white pepper to taste and lemon juice. Cover tightly with lid or foil. Bake in preheated moderate oven (350°F.) 1/2 hour, or until fish is opaque and flakes easily with fork. Make a ..

Whisk together all ingredients. Serve immediately or refrigerate for 1 hour for better flavor. Best with grilled fish but also nice as a garnish for steamed asparagus, broccoli or

1. Chill a 1-quart square or long pan in the refrigerator until the gelatin mixture is ready. Then rinse it with cold water but do not dry it. 2. Soak the gelatin in the cold water, then stir it into the boiling water to dissolve. Add the sugar, lemon juice ..

Chef Nathan Nadeau of Fore Street in Portland, ME makes a refreshing Spring Salad at The Fine Living Festival in Kennebunkport,

Arrange lettuce leaves on 6 salad plates or on 1 large tray. Prepare tangy dressing; set aside. Peel, pit, and halve avocados; brush all over with lemon juice. Place 1/2 avocado on each plate. Fill each half with shrimp; surround filled avocado with ..

Rub salad bowl with garlic. Put lettuce in first, then remaining ingredients in order listed. Dress the salad with olive oil and wine vinegar. Toss lightly. Garnishes may be hard-cooked egg slices, stuffed olives, asparagus tips, cucumber rings, slivered ..

Combine oil with vinegar, paprika, salt, pepper and sugar. Shake vigorously. Add green pepper, parsley, pickle relish and onion. Use as a marinade for a variety of cooked vegetables. Marinate each vegetable separately several hours or overnight. Garnish ..

MAKING 1) In a saucepan, mix together oil, vinegar, lemon juice, sugar, mustard, pimento, ketchup, herbs, pickle, egg and seasoning. 2) Heat gently just to warm the mixture. SERVING 3) Serve over desired salad. 4) Can be used to marinate vegetables like ..

MAKING 1.In a bowl, mix the ingredients in the order given SERVING 2.Serve with artichokes, asparagus, and leek TIPS Served as a cold sauce, mostly used as a salad

In a medium saucepan combine water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat. Stir in vinegar, sugar, and rice wine or sherry. Cover and cool to room temperature. Meanwhile, holding a knife at a ..

GETTING READY 1) Soften gelatin in cold water. MAKING 2) Pour boiling water and salt and stir until the gelatin dissolves completely. 3) Mix vinegar and let it chill until the mixture gets the consistency of unbeaten egg white. 4) Add celery and pickle and ..

Lobster Creole is a delicious recipe that is simply easy-to-prepare. Once you have this Lobster Creole recipe, I am sure you will always crave for it.

Pittsburgh, explores the humble Ramp. Because they’re the first signs of spring, chefs LOVE them. Though they’re no longer in season, you’ll probably be enjoying pickled ramps all summer long at local restaurants. They’re essentially wild leeks, and ..

GETTING READY 1) Preheat nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. MAKING 2) Sprinkle halibut with oil, season with Old Bay, salt and pepper. 3) Grill on a hot pan for 4 or 5 minutes on each side. 4) In a small dish put ..

Chicken Tomato And Avocado Salad With Tuna Sauce makes for a delicious side dish. The ingredients used, are easily available and impart a distinct flavor to this salad. Chicken Tomato And Avocado Salad With Tuna Sauce is wholesome and nutritious and must be ..

Shell and devein shrimp, leaving the tail intact. Spread the tail, and pull out the tendon; then bend shrimp back until straight. Slice large mussels and scallops into 3 pieces. Prepare vegetables, and steam for 2 minutes. Dry seafood and vegetables on ..

You can cut the canapes into any shape you wish, but remember that they must be bite-size, and easy to pick up. Rounds and ovals look very pretty, but they do mean that some of the bread and topping ingredients will be wasted when cutting out. Squares, ..

Prepare Teriyaki Glazed Walnuts. In a small bowl, cover gourd strip with water; add salt. Soak 20 minutes to soften fibers. Drain and rinse well. Cut in 8-inch strips. In a small saucepan, simmer gourd strips in Glazing Sauce until sauce is completely ..