LETTUCE WITH CREAM DRESSING
"THIS IS one of my mom's original recipes. Though it is very simple to make this dressing, the sweet-sour combination plus the tang of the onion seems to convince people there is some secret ingredient. All my daughters now make this salad as standard fare in their homes."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.
Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 14mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATOES LUTECE
I believe there is a NYC restaurant "Lutece", but this is from Taste of Oregon and is our favorite way to serve fresh tomatoes. Remember, never refrigerate your tomatoes. If you aren't going to use them right away, buy or pick them underripe and they'll ripen up in a couple of days, counter-top. Preparation time includes letting the tomatoes stand at room temperature for 20 minutes.
Provided by Elisabetta47
Categories Vegetable
Time 30m
Yield 8 tomatoes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice tomatoes into thick, even slices; set aside.
- Combine remaining ingredients in small jar; shake well.
- Layer tomatoes in shallow dish, covering each layer with dressing.
- Cover lightly.
- Let stand at room temperature at least 20 minute.
- We enjoy them at room temperature for maximum tomato flavor, but the original directions say to chill and serve.
ANDRE'S ONION TART
If you don't have pie weights for blind-baking the crust, you can use dried beans, rice, or clean, round pebbles.This recipe has been adapted from "The Lutece Cookbook" by Andre Soltner with Seymour Britchky.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Butter a 10-inch tart pan with removable bottom; set aside.
- Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal. Add 1/2 cup ice water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 minutes.
- Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8-inch-thick round. Fit dough into prepared tart pan; trim excess. Line with a parchment paper round, and fill with pie weights. Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 5 minutes more. Remove from oven, and set aside.
- In a large skillet, heat remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat.
- In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg. Stir in onions.
- Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 minutes. Serve immediately.
LUTE'CE DRESSING
This is a dressing my stepmother used on a salad with shrimp in it. It was just wonderful! Cook time is chill time.
Provided by TansGram
Categories Salad Dressings
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make a paste of, pepper, mustard, garlic and a small amout of the vinegar.
- Blend in egg yolk until smooth.
- Start addin oil veryslowly until dressing is the consistency of mayonnaise.
- Continue add in oil alternately with remaining vinegar.
- Beat in sugar and Worcestershire sauce.
- Fold in chili sauce and chill thououghly.
Nutrition Facts : Calories 341.9, Fat 37, SaturatedFat 5.4, Cholesterol 30.4, Sodium 391.6, Carbohydrate 2.7, Fiber 0.3, Sugar 0.7, Protein 0.9
APPLE DUCK BREASTS
Make and share this Apple Duck Breasts recipe from Food.com.
Provided by Boomette
Categories Apple
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With the tip of a knife, do incisions like a checkerboard on the skin of the duck breasts, but DO NOT touch the flesh. In a large non-stick skillet, brown the breasts at high heat 4-5 minutes on each side, beginning with the skin side. Put the breasts in a not too deep ovenproof dish and keep cooking in a preheated oven of 350 F for about 8 minutes or until the flesh of the duck is slightly pink inside.
- Meanwhile, deglaze the skillet by keeping 2 tablespoon of the grease. Add shallots and apples at medium heat, stirring from time to time, for about 3 minutes or until apples are golden. Pour apple juice in the skillet scraping the bottom with a wood spoon to remove the browned bits. Cook for 5 minutes or until liquid has reduced by half. Add rosemary and stir. Add salt and pepper.
- When ready to serve, slice the duck breasts in bias ( / ) Distribute the slices in the plates and coat with the sauce.
Nutrition Facts : Calories 90.6, Fat 0.2, Sodium 5.3, Carbohydrate 22.9, Fiber 1.8, Sugar 17.3, Protein 0.6
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
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