Tropical Salad with Pineapple Vinaigrette
This recipe is so simple. The dressing is light, but the all flavors together create wonderful and delicious salad! I served this at a girls night Luau, and it was a hit!
6 slices bacon
1/2 cup pineapple juice
3 TBS red wine vinegar
1/4 cup olive oil
freshly ground black pepper to taste
salt to taste
1-2 heads romaine lettuce
1 cup diced FRESH pineapple
1/2 cup macadamia nuts, chopped and toasted
3 green onions, chopped
1/4 cup flaked coconut, toasted
Cook bacon over medium high heat until evenly brown, crumble and set aside. In a cruet jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper, and salt. Cover and shake well. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onion, and bacon. Just before serving, pour dressing over salad and toss to coat. Garnish with toasted coconut.
Thursday, May 1, 2008
Monday, March 3, 2008
SOUP
BROCCOLI CHEESE SOUP
I am a major soup girl! This one is quite scrumptious especially when it is served in a warm (home-made) bread bowl.
1 onion, chopped
6 tablespoons butter or margarine
1/2 cup all-purpose flou
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 large carrot, shredded
1 cup broccoli florets
1/2 cup celery, chopped
1 pound Velveeta cheese
In a large saucepan on medium high heat, saute the onions in the butter until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until the mixture is thick and bubbling.
In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
Add the cheese. Allow the soup to heat over medium heat until the cheese is melted. IMPORTANT: Do NOT let the soup boil because the cheese will separate and curdle. Serve hot and enjoy!
I am a major soup girl! This one is quite scrumptious especially when it is served in a warm (home-made) bread bowl.
1 onion, chopped
6 tablespoons butter or margarine
1/2 cup all-purpose flou
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 large carrot, shredded
1 cup broccoli florets
1/2 cup celery, chopped
1 pound Velveeta cheese
In a large saucepan on medium high heat, saute the onions in the butter until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until the mixture is thick and bubbling.
In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
Add the cheese. Allow the soup to heat over medium heat until the cheese is melted. IMPORTANT: Do NOT let the soup boil because the cheese will separate and curdle. Serve hot and enjoy!
PASTA
APPLEBEE'S SECRET RECIPE:
BAKED MACARONI & CHEESE
This is seriously the yummiest mac'n'cheese ever! Not to mention simple. You will never eat it out of a box again!
16 oz. uncooked macaroni (or other favorite noodle--my family likes ziti noodles)
2 cans (10.75 oz each) Cheddar Cheese soup
1 cup milk
16 oz. shredded sharp cheddar cheese (I use sharp white cheddar)
White truffle oil (found by oils in grocery store...just get the kind flavored with white truffles, otherwise you'll be spending $100's on an oz.)
Fill a large pot iwth water. Add a teaspoon of salt and bring to a boil. Add the noodles and cook until al dente, about 9 minutes. Drain well. Add cheese soup, milk and cheese. Mix well.
Pour the macaroni mixture into a greased 2 quart casserole dish. Bke for 25-30 minutes at 350 degrees or until cheese begins to get lightly brown and bubbly.
Before serving, drizzle about 2 tablespoons of white truffle oil over the pasta dish (this step cannot be left out...it is delicious!!)
BAKED MACARONI & CHEESE
This is seriously the yummiest mac'n'cheese ever! Not to mention simple. You will never eat it out of a box again!
16 oz. uncooked macaroni (or other favorite noodle--my family likes ziti noodles)
2 cans (10.75 oz each) Cheddar Cheese soup
1 cup milk
16 oz. shredded sharp cheddar cheese (I use sharp white cheddar)
White truffle oil (found by oils in grocery store...just get the kind flavored with white truffles, otherwise you'll be spending $100's on an oz.)
Fill a large pot iwth water. Add a teaspoon of salt and bring to a boil. Add the noodles and cook until al dente, about 9 minutes. Drain well. Add cheese soup, milk and cheese. Mix well.
Pour the macaroni mixture into a greased 2 quart casserole dish. Bke for 25-30 minutes at 350 degrees or until cheese begins to get lightly brown and bubbly.
Before serving, drizzle about 2 tablespoons of white truffle oil over the pasta dish (this step cannot be left out...it is delicious!!)
Friday, February 8, 2008
BREAKFAST
STUFFED FRENCH TOAST
This favorite can be dressed up but even your kids will love it!
1 Pkg (8 oz) cream cheese
1 1/2 tsp vanilla
1/2 c. walnuts, chopped (optional)
4 eggs
1/2 tsp. ground nutmeg (or cinnamon)
1 c. heavy cream
1 loaf French bread
In a mixing bowl beat cream cheese with 1 tsp vanilla until fluffy. Stir in nuts; set aside. Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice. Fill each pocket with about 2 TBL of cream cheese mixture. It another bowl beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet; bake at 350 for 20 minutes (if crunched for time, leave this step out.) Serve with your choice of syrup.
This recipe is best with a simple fruit syrup:
Puree fruit and place in a small saucepan over stove with lemon juice and sugar to taste, heat through. (blueberries are excellent!)
This favorite can be dressed up but even your kids will love it!
1 Pkg (8 oz) cream cheese
1 1/2 tsp vanilla
1/2 c. walnuts, chopped (optional)
4 eggs
1/2 tsp. ground nutmeg (or cinnamon)
1 c. heavy cream
1 loaf French bread
In a mixing bowl beat cream cheese with 1 tsp vanilla until fluffy. Stir in nuts; set aside. Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice. Fill each pocket with about 2 TBL of cream cheese mixture. It another bowl beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet; bake at 350 for 20 minutes (if crunched for time, leave this step out.) Serve with your choice of syrup.
This recipe is best with a simple fruit syrup:
Puree fruit and place in a small saucepan over stove with lemon juice and sugar to taste, heat through. (blueberries are excellent!)
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