SIMPLE WHITE BEAN CAESAR WITH HERB GARLIC BREAD
Steps:
- Preheat the oven to 350 degrees F.
- For the herb garlic bread: In a medium bowl, stir together the butter, basil, parsley and garlic. Spread the herb butter evenly over the cut sides of the bread. Reserve half the garlic bread for another use, such as Round 2 Recipe Garlic Bread Pizza. Place the other pieces onto a baking sheet, buttered-side up, and put it into the oven until the bread is warmed through and browned around the edges, 8 to 10 minutes.
- For the salad: In a bowl large enough to hold the salad, whisk together the mayonnaise, cheese, mustard, Worcestershire and lemon juice. Season with salt and pepper. Add the beans and toss to coat. Add the lettuce and toss to coat with the dressing. Transfer to a platter or divide the salad evenly among 4 large plates. Serve with a piece of the garlic bread.
SL'S SPAGHETTI
Steps:
- Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes.
- Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately.
TOMATO AND BREAD SALAD
Provided by Sandra Lee
Time 8m
Yield 4 serving
Number Of Ingredients 8
Steps:
- Dice the tomatoes into 1-inch pieces. Set aside.
- To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.
FRIED CHICKEN SALAD
Steps:
- Preheat oven to 425 degrees F.
- Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
- For dressing:
- Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
- For salad:
- Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.
GRILLED CRAB AND CHEESE SANDWICH
Steps:
- In a small bowl, combine mayonnaise, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayonnaise mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat. Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Slice and serve.
HAM AND EGG TEA SANDWICHES
Steps:
- For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
- In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
- For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.
- For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.
SANDRA LEE BREAD SALAD
Instead of using leftover dried bread in this bread salad, Lee uses croutons. How easy! How flavorful!
Provided by Lorraine of AZ
Categories Vegetable
Time 12m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers.
- In a small bowl, whisk together the vinegar and oil; season to taste with salt and pepper.
- Pour dressing over vegetables and toss thoroughly but gently.
- Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.
Nutrition Facts : Calories 243.4, Fat 20.6, SaturatedFat 3.2, Cholesterol 0.9, Sodium 211.3, Carbohydrate 13.6, Fiber 1.7, Sugar 2.3, Protein 2.4
APPLE-RAISIN BREAD PUDDING WITH CREAM SODA SAUCE - SANDRA LEE
This is a Sandra Lee recipe. I am going to post exactly as she did. The second time I made it I used 2 cups sliced Granny Smith apples, the entire 16 ounce loaf of raisin bread and elimated the almonds, extra raisins and rum extract. I also did not make the sauce, we were less than impressed with the sauce, the pudding is awesome.
Provided by mandabears
Categories Dessert
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a blender grind instant oatmeal to a fine powder.
- Set aside.
- In a large mixing bowl, whisk together milk, eggs, rum extract, salt and brown sugar.
- Fold in raisin bread, raisins, pie filiing, almonds and oatmeal powder until bread cubes are moistened.
- Set aside for one hour.
- Spray slow cooker with cooking spray(I used a liner bag and sprayed it well.
- Add bread mixture.
- Cook on high for 2 hours or until a knife inserted in center comes out clean.
- Sauce:.
- Combine all ingredients in a bowl.
- Whisk together until thickened.
- Top bread pudding with a dollop of sauce.
Nutrition Facts : Calories 627.9, Fat 34.8, SaturatedFat 18.5, Cholesterol 122.8, Sodium 591.4, Carbohydrate 68.7, Fiber 4.3, Sugar 48.1, Protein 15.3
SANDRA LEE'S CHICK PEA SALAD
Taken from Sandra Lee's Money Saving Recipes. Leftovers can be used to make Round 2 Falafel. I make variation of this salad all summer long!
Provided by Miss_Elaine
Categories Beans
Time 10m
Yield 3 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large mixing bowl and toss to combine.
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