Free Recipes Archive
2 qts romaine lettuce, torn (about 2 large heads) 16 oz can pineapple chunks, drained 1 large red apple (Delicious or Macintosh), cut in chunks 1/2 cup raisins 1 cup light mayonnaise 1/4 cup fresh lime juice 1/4 cup honey Read More …
1 large head romaine lettuce 3 oranges 1/4 cup red wine vinegar 3/4 cup salad oil 1 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/4 cup green onions, chopped Rinse and dry lettuce on paper towels. Tear into Read More …
12 ozs shrimp, peeled, deveined, fresh or frozen 1/4 cup shredded coconut 1/2 cup unsweetened coconut milk 1/4 cup peanuts, dry roasted, chopped 1/4 cup brown sugar, packed 1 tablespoon fish sauce 3 tablespoon lime juice 1 tablespoon ginger root, Read More …
Alexandra Guarnaschelli of Butter – New York, NY Yield: 4 Servings 2 2-3-pound whole snappers, scaled and gutted 5-6 pounds sea salt 2 bunches thyme 2 limes, cut into wedges 2 Tablespoons olive oil 2 heads romaine, chopped 4 oranges, Read More …
3 carrots ice water for bath 1 small head romaine lettuce 175 ml feta cheese, crumbled 3/4 cup 50 ml fresh dill, snipped 1/4 cup salt & pepper to taste 1 juice of lemon 25 ml olive oil 2 tbsp Read More …
A popular salad that uses crispier romaine lettuce instead of the usual spinach leaves. A sweet and savory alternative to a regular green salad. 1 head romaine lettuce, rinsed and shredded 2 cups sliced hulled strawberries 1 small red onion, Read More …
1 heart of romaine 2 teaspoons white-wine vinegar 2 tablespoons extra-virgin olive oil 2/3 cup freshly grated Parmesan Salt and freshly ground black pepper to taste Separate romaine leaves. In a large bowl whisk together vinegar, oil, half of Parmesan Read More …
50 ml olive oil 1/4 cup 25 ml balsamic vinegar 2 tbsp 15 ml chopped fresh parsley 1 tbsp 5 ml liquid honey 1 tsp 5 ml dried basil 1 tsp salt & pepper to taste 1 head romaine lettuce, Read More …
Makes 12 servings Anchovy Dressing Makes 2 cups 1-1/2 tablespoons chopped garlic 1-1/2 tablespoons chopped shallots 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 1 teaspoon fresh lemon juice 2 salt-packed anchovy fillets, deboned, soaked in milk to cover for Read More …