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Recipes
Beth's Romaine Lettuce Salad
By 12_34
Mix salad ingredients together in a bowl
- Dressing:
- 1 lg. head of romaine lettuce (torn)
- 1 small onion, sliced in rings
- 1 cup mandarin oranges (drained)
- 1/4 cup chopped celery
- 1/2 cup sugar
- 2/3 cup oil
- 1 tsp. prepared mustard
- 2 TBSP. poppy seeds
- 1/4 cup vinegar
- 1 twp. salt
Classic Nicoise Salad
By 12_34
1. Put the potatoes in a medium saucepan; cover with cold water and season with salt
- 1 lb. red-skinned potatoes, sliced 1/3' thick
- Kosher salt
- 2 TBSP. dry white wine
- 10 oz. haricots verts or thin green beans, trimmed
- 4 lg. eggs
- 1/4 c. white wine vinegar
- 1/2 shallot, minced (about 2 TBSP.)
- 2 TBSP. dijon mustard
- 1 TBSP. chopped fresh thyme
- Freshly ground pepper
- 3/4 c. extra-virgin olive oil
- 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
- 1 head Boston lettuce, leaves separated
- 6 radishes, trimmed and quartered
- 2 (5 1/2 oz.) cans Italian or Spanish tuna packed in olive oil, drained
- 1/2 c. nicoise olives
Meatballs With Tomato Sauce
By 12_34
In a large bowl, mix together the meat, onion, garlic, bread crumbs, lemon juice, parsley, rosemary, salt, and pepp...
- SAUCE:
- 1 lb. ground beef
- 1 small onion, grated
- 1 garlic clove, finely chopped
- 1/2 cup soft white bread crumbs
- 2 TBSP. lemon juice
- 2 TBSP. chopped parsely
- 1 1/2 TBSP. very finely chopped fresh rosemary
- 1/3 tsp. salt
- 1/3 tsp. freshly ground black pepper
- 2 TBSP. all-purpose flour
- 2-3 TBSP. olive oil
- Finely chopped parsely, for garnish
- 1 TBSP. virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 4 large ripe tomatoes, peeled and chopped
- 1/2 cup dry red wine
- 1/2 tsp. sugar
- 1/3 tsp. salt
- 1/3 tsp. freshly ground pepper
Hot Brewed Iced Tea
By 12_34
Bring 8 cups water to a simmer; remove from the heat and add 6 tea bags
- 6 tea bags
- 8 cups water
- Lemon Slices
- Sugar or Splenda
Ham Delights
By 12_34
On bottom half of roll, place ham and Swiss cheese
- 40 pepperidge farm rolls
- 2 sticks melted margarine
- 3 TBSP. poppy seed
- 1 tsp. Worcestershire sauce
- 3 TBSP. mustard
- 1 medium onion, chopped
- 1 lb. Swiss cheese
- 1 lb. sliced boiled ham
Deep Fried Turkey
By 12_34
Wash and clean turkey. Sprinkle turkey with cajun seasoning
- Cajun Seasoning
- Teriyaki sauce
- Peanut oil
Seared Beef Tenderloin Filets
By 12_34
Preheat oven to 425 degrees with a rack in the center
- For the filets:
- 1 beef tenderloin (6-8) lbs.
- Salt and black pepper
- 2 Tbsp. olive oil
Finger-Licking Honey Spareribs
By 12_34
Combine first 6 ingredients in small saucepan; bring to a boil over medium heat, stirring constantly
- 1 c. chili sauce
- 1/2 c. honey or more as desired
- 1/4 c. minced onion
- 2 TBSP. dry red wine, optional
- 1 TBSP. Worcestershire sauce
- 1 TBSP. Dijon-style mustard
- 3 lbs. pork spareribs
- Salt and pepper to taste
- 2 TBSP. of cola flavored soft drink, optional
Charleston Press Club Meatballs
By 12_34
Combine first 8 ingredients; shape into 20 (2") balls
- 1 lb. lean ground beef
- 1 lg. egg, lightly beaten
- 1/2 c. finely chopped onion
- 1/2 c. finely chopped green pepper
- 1/2 c. cracker meal
- 1/4 c. ketchup
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Barbecue Sauce
- 1 small onion, finely chopped
- 2 TBSP. olive oil
- 1 1/4 c. tomato puree'
- 1 c. water
- 1/4 c. cider vinegar
- 2 TBSP. prepared mustard
- 1 tsp. brown sugar
- 1 TBSP. Worcestershire
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/8 tsp. garlic powder
- 1/2 tsp. hot sauce
Grilled Romaine with Blue-Cheese Vinaigrette
By 12_34
1. Preheat a grill or indoor grill pan to high
- 4 TBSP. extra-virgin olive oil
- 3/4 c. findely diced red onion
- 1/2 lb. bacon, 1/4" diced
- 1/2 c. balsamic vinegar
- 3 heads romaine lettuce, cut in half lengthwise
- 1/2 c. crumbled blue cheese
- Freshly ground black pepper