Vincent Price Wellington Salad Recipes

Steps:

• Trim the lamb of fat and cut into 1/2 inch cubes.
• In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
• Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
• Chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
• In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
• Add the dressing to the lamb mixture, stir well to coat.
• Arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.
• Garnish salad with the reserved orange sections and serve.

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

Steps:

• Night before serving (or 8 hours before): crush the garlic and add into the olive oil, then chill overnight in glass container in refrigerator.
• About an hour before serving: tear the leaves from the lettuce, wash well, and dry thoroughly (a salad spinner works well); chill in refrigerator.
• When ready to make salad: strain and remove the garlic from the infused chilled olive oil.
• Trim the crusts from the stale bread, cut into cubes, and brown them by sautéing over medium heat in 1/4 cup of the garlic-infused olive oil, turning them to brown on all sides; drain on paper towels and set aside.
• Pour the remaining infused oil into a jar and add the cayenne, Tabasco, sugar, and anchovies (which Mr Vincent says are optional, but you shouldn't try to make real Caesar dressing without them), cover with lid, and shake well to mix.
• Break the chilled lettuce leaves into pieces and place in a large bowl; sprinkle the lettuce with the pepper and salt, then pour the olive oil mixture over and mix to thoroughly coat the leaves.
• Put water in a pot and bring to a full boil, then take the egg and boil it for 1 minute; remove, crack the shell, and drop it into the salad.
• Sprinkle the lemon juice over the egg in the salad and then gently stir the egg into the leaves- it will come to have a creamy appearance.
• Presentation: when ready to serve the salad, sprinkle the Parmesan cheese over it and then the croutons, then toss lightly to mix and serve immediately.
• Great with garlic bread!

Steps:

• Measure 3 tbsp sugar into an 8 inch layer cake pan. Place over heat and stir constantly until the sugar melts and turns a dark caramel color. Let it cool until the caramel hardens.
• Preheat the oven to 325 degrees.
• Put 3 ounces of blanched almonds in a blender. Blend on high speed for 3 seconds. Leave the nuts in the blender container.
• Add 1 1/3 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks. Stir to mix, then blend on high speed for 8 to 10 seconds.
• Empty into the caramelized pan, set pan in a larger pan containing about 1/2 inch hot water, and bake for 45 minutes, or until set at 325 degrees.
• Cool and place in the refrigerator. Do not remove from the pan until the following day.
• Invert the flan onto a chilled platter -- it should slip out easily.

Steps:

• mix the bread with the onions, egg and meat thoroughly. Add salt and pepper.
• Form small balls for the mixture and roll them in flour. Brown in hot butter on all sides.
• Pour broth over veal balls, cover and simmer for about 20 minutes. Remove to a warm serving platter.
• Add the rest of the flour to the pan drippings, and bring to a boil. Remove from the heat and season with salt, adding the sour cream and dill. Pour over meat.

Steps:

• In a saucepan, combine the mixed dried fruit and boiling water to cover; simmer for 10 minutes then let cool, drain, and chop.
• Preheat oven to 400 degrees F.
• In a bowl mix the reconstituted fruit with the pineapple chunks (don't throw that juice away), white raisins, and chopped pecans.
• With a long, sharp, thin knife, cut an "x" about 1 1/2 to 2 inches across into the ham lengthwise so that it goes all the way through both ends of the meat.
• Stuff the fruit mixture into the cavity you've created in the ham, then fasten the ham tight with skewers or twine.
• Stud the ham with the whole cloves (make a small slice in the meat for each clove) then rub with the brown sugar, patting it onto the ham to adhere.
• Place the ham in a roasting pan, then carefully pour over (try not to dislodge the brown sugar too much): the sherry, orange juice, the reserved pineapple juice, and the 1 cup water.
• Cover the roaster with the lid or foil and bake at 400 degrees F for 45 minutes.
• Remove the ham from the oven, reduce the temperature to 325 degrees F., and decorate the ham with the pineapple slices, canned apricot halves, and candied cherries, fastening them with wooden picks, then spread or drizzle ham with the honey and return to oven.
• Bake for an additional 75 minutes, basting frequently.
• Transfer the ham to a serving platter.
• Skim the fat from the liquid in the roasting pan, then place pan on stove burner on medium low and stir in the currant jelly and the port.
• Bring to a boil then strain the mixture into a sauce dish.
• Serve ham and sauce, and enjoy!
• Note: the ham can be refrigerated after it has been prepared and garnished and then reheated later or the next day if necessary - bring it to serving temperature by baking it at 350 degrees F for 1 1/4 hour (but don't forget to prepare the sauce from the roasting pan juices ahead, too).