Family Recipes Cookbook

The cookbook I never got around to finishing…

Asian Slaw with Ponzu Dressing 08/05/2011

Filed under: Adrienne DeArmas,Salads,Sides,Summer — dearmasa @ 11:55 AM


Prep Time: 10 minutes

Servings: 4

If you are not serving immediately, combine the dressing, but do not add the dressing until just before serving.

Ingredients:

1/2 head cabbage, shredded

1 cup snow peas, cut on the diagonal into matchsticks

1 cup daikon radish, coarse chopped

2 cups fennel bulb, coarse chopped

1 cup celery, cut lengthwise, and then finely sliced

1 cup slivered almonds

optional: 1 granny smith apple or two bartlett pears, seeded and coarse chopped

SAUCE

1 cup ponzu sauce

3 tablespoon sesame seeds

1 teaspoon dark or toasted sesame oil

To make the dressing, in a bowl, whisk together the ponzu and toasted sesame oil.

In a large bowl, combine the vegetables/fruit and sprinkle sesame seeds on top. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

Based on a recipe from:

Source: http://steamykitchen.com/16578-asian-slaw-ponzu-dressing.html via Potomac Vegetable Farm C.S.A. newsletter

 

TradeWinds Caribbean chicken salad 07/18/2011

Filed under: Adrienne DeArmas,Brunch/Breakfast,One Dish Meals,Salads — dearmasa @ 2:17 PM

Caribbean chicken salad
Serves 10 4 cups diced cooked chicken breasts
½ cup thinly sliced celery
½ cup finely spring onion ( green part )
2 cup grapes, halved
1 can heart of palm, sliced
1 cup mayonnaise
1 cup sour cream or 2 small tubs natural yogurt.
1 cup mango chutney
1 tblsp curry powder
Romaine (or other) lettuce leaves Toss together first five items, Mix mayo, cream, chutney and curry powder. Gently toss dressing with the chicken mixture. Cover and chill before serving. To serve line a large platter with lettuce leaves; mound the salad in the center and garnish with parsley sprigs and avocado slices (drizzled with lime).

 

Silver Palate Salad 11/19/2009

Filed under: Karin DeArmas,Salads — dearmasa @ 10:23 AM

Ingredients:

Romaine and Arugula lettuce

Julienned red peppers (raw)

Crimini mushrooms

Nectarines or mangoes

Kiwi fruit

Sliced almonds

Balsamic Vinaigrette

 

To make vinaigrette: Whisk 1 tbs. Dijon mustard and 3 tbs. Balsamic vinegar, add 1 cup olive oil while still whisking. Add salt and pepper to taste. Throw in 1 clove garlic cut in half.

 

Robin’s Salad

Filed under: Robin DeArmas,Salads — dearmasa @ 10:21 AM

iceberg lettuce

tomatoes

croutons

Wesson oil (later switched to olive oil)

Red wine vinegar

Garlic salt

Onion salt

Lemon pepper

Colonel Lee’s seasoned salt

Salt pepper

Tabasco sauce

Worstershire sauce

Parmesan cheese (in the green can shaker)

“Italian” seasoning

Chop lettuce, place in bowl, top with cut tomatoes. Pour the oil in, shake the vinegar in, add all the salt, and the rest of the seasonings and toss. Add croutons. Serve.

 

Chicken Tarragon Salad

Filed under: Adrienne DeArmas,Salads — dearmasa @ 9:29 AM

Wash, debone, and remove skins from chicken breasts. Lay out on greased cookie sheet. Sprinkle with salt and pepper if desired. Bake chicken breasts at 325°F for 20-25 minutes or until no longer pink when center is checked. Cut chicken into 1 ½ inch cubes and put into a bowl. Add Hellman’s mayonnaise (Miracle Whip does not exist in my world) to chicken, mixing by hand, thoroughly coating all chicken. Add dried tarragon to taste (I like a lot!), and more salt and pepper if desired. Finally, add washed, whole seedless green grapes to the chicken and mix by hand thoroughly. Cover and leave in refrigerator for one hour before serving.

 

Magic Pan Salad

Filed under: Adrienne DeArmas,Salads — dearmasa @ 9:26 AM

If you’ve ever been to the Magic Pan restaurant, this is a close copy of their house salad. Salad: butter lettuce, mandarin orange slices, almond slivers. Dressing: 2 tbs. tarragon vinegar, ¼ cup olive oil, 1 egg white, 2 tbs. sugar, 1 tbs. fresh basil.

 

Cornbread

Filed under: Kayla DeArmas,Salads — dearmasa @ 8:37 AM

1 box Jiffy Cornbread Mix

1 can creamed corn

1 tbs. Sugar

1 tsp. Salt

1 egg

½ small container sour cream

Mix all ingredients, and pour batter into greased square yellow baking dish. Bake for 45 minutes at 450°F.