Food Recipes Collection

Confetti Chicken Salad Recipe Ingredients: 1/4 cup fresh lime juice 3 tablespoons olive oil 1 clove garlic, crushed 1 teaspoon chili powder 1/4 teaspoon salt 2 cups cooked and cubed chicken 1 red bell pepper, cut into thin strips 1/3 cup sliced green onions, including tops 2 tablespoons chopped fresh cilantro or parsley 2 jalapeno peppers, stemmed, seeded and minced 3 cups cooked rice, cooled 2 avocados, seeded, peeled and cut into chunks Instructions: Blend lime juice, oil, garlic, chili powder and salt in large bowl. Add chicken, red pepper, onions, cilantro and hot peppers. Cover and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss lightly, and serve.

Spaghetti Squash and Avocado Salad Recipe Ingredients: Avocado Oil Vinaigrette 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Instructions: Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. Avocado Oil Vinaigrette Ingredients:  3/4 cup avocado oil or light vegetable oil 1/4 cup white wine vinegar 2 to 3 cloves garlic, crushed 1 teaspoon each oregano, sweet basil, rosemary, dry mustard and Worcestershire sauce Salt and pepper to taste Instructions: S...

Berried Avocado Grapefruit Salad Recipe Ingredients: Bibb lettuce Watercress 2 avocados, seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries Prepared sweet vinegar and oil dressing Instruction: Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing. From: arielle@taronga.com (Stephanie da Silva)

TORTELLINI AND ARTICHOKE PASTA SALAD RECIPE ==================================== Ingredients: ------------ 1 10oz pkg cheese or chicken stuffed tortellini 4 whole marinated artichoke hearts 2 to 3 tblsp roasted red pepper or pimento, diced 4 tblsp reduced calorie mayonnaise 1 tblsp dijon mustard 1 tblsp parmesean cheese, grated 2 tblsp basil, chopped 2 tblsp parsley, chopped salt and pepper Instructions: ------------- Cook tortellini, rinse and drain well. Toss with 1 tblsp of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refigerate if not served immediately. Note: ----- Canned non-marinated artichokes can also be used - in that case, use some olive oil to keep the pasta from sticking together and a little bit of vinegar may be needed to give the salad a kick. From: zxmfo01@studserv.zdv...

CUBAN TOFU SALAD Ingredients: ------------ 1 lb firm tofu 1/3 cup nutritional yeast with salt, pepper, and paprika added to taste oil 1 lb new potatoes 1 good-sized sweet potato or yam (6-8 inches long) 1 mild tasting apple (Golden Delicious is good), sliced or chopped 4 eggs, hard cooked, sliced 1/2 cup green peas, cooked until still slightly firm 1/2 red onion, finely chopped 1 can asparagus tips mayonnaise (about 3/4 c.) about 2 tblsp dill weed vinegar, mustard, or "Durkee's special sauce" Instructions: ------------- 1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast. Fry in oil over medium heat until golden brown and slightly chewy. Drain on paper towels. 2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender. Drain. 3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion. Add enough mayonnaise to make it creamy or to taste. Add dill weed, fresh if possible. Add enough vinegar,...

Zucchini Salad Ingredients: 1 1/2 c. zucchini, unpeeled, sliced thin 1/2 c. celery, chopped 1/4 c. green onions, chopped 1/4 c. green pepper, chopped 1/4 c. vinegar 3 tbsp. olive oil 1 tbsp. wine vinegar 2 tbsp. water Salt and pepper Basil Cooking Instruction: Layer zucchini, celery, onions, and pepper in a medium-sized bowl. Mix vinegar, olive oil, spices, and water together in a small bowl and pour over vegetables. Refrigerate to blend flavors. by Rachel Paxton

Zucchini & Pasta Salad Ingredient: 1 pound pasta of your choice 1/2 c. olive oil 1 medium zucchini, diced 1 medium yellow squash, diced 1 tomato, diced 1 bell pepper (any color), seeded and diced 2 cloves garlic, minced Juice of 2 lemons 1 tbsp. dried dill weed Salt and pepper Cooking Instruction: Cook pasta according to manufacturer’s directions. Drain pasta and rinse it with cold water. Place pastain a large bowl. Add 1 teaspoon of the olive oil to the pasta and stir to coat. Add zucchini, squash, tomato, and bell pepper to pasta and stir. In a medium-sized bowl, mix lemon juice, remaining olive oil, dillweed, garlic, salt, and pepper. Pour olive oil mixture into pasta and stir to mix well. by Rachel Paxton

Ingredients 1 red apple 1 green apple 10-20ml (2-4 t) lemon juice 500 ml (2cups) cabbage, finely chopped or grated 60 ml (4T) plain, low-fat yogurt 125 ml (1/2 cup) low-oil salad cream or low-oil mayonnaise 10 ml (2 t) sunflower seeds 4 lettuce leaves Method Wash the apples, but do not peel them. Slice thinly or cube. Sprinkle with just enough lemon juice to prevent discoloration. Add the apple to the cabbage and lightly mix with a fork. For the dressing, mix the yogurt, low-oil salad cream and sunflower seeds. Add 5-15 ml sugar if too tart. Pour the dressing over the cabbage and apple; toss the salad and spoon into a container with a lid. Chill for 2 hours or longer before use. Serve the salad on the lettuce leaves. This is a deliciously different coleslaw lower in fat that the traditional one. It can be made the day before, covered and kept in the refrigerator until ready to serve. This recipe makes 4 large portions or 6 smaller portions. (H...

INGREDIENTS Celery cabbage : 1 lb (450 g) Salt : 5 tbs Green onion, chopped : 2 tbs Garlic, chopped : 1 tb Ginger, chopped : 1/2 tb Hot pepper powder : 1/4 cup Soy sauce : 1 tb Sugar : 2 tbs Salted baby shrimps, chopped : 1 tb (available in Korean stores) Sesame seed, roasted : 1 ts Sesame oil : 1/2 ts METHOD Take off the cabbage leaves one by one and wash them thoroughly. Sprinkle salt evenly and  set aside 30 minutes. Chop the salted baby shrimps, green onion, garlic, and ginger finely. Wash the salted cabbage leaves and drain them well. Tear them lengthwise in proper size by  hands. Put all seasonings in a bowl. Mix them well by hand, using rubber gloves. Add the torn leaves  and mix them well together. Transfer it to a serving bowl. ( Source )

INGREDIENTS 3 tablespoons olive oil  1 cup sliced cremini mushrooms 1 pound spicy turkey sausage, casings removed 3 garlic cloves, minced pinch of dried red pepper flakes 1 cup canned cannellini beans, drained and rinsed 1 large bunch escarole, rinsed and coarsely chopped (about 5 cups) 1 pound Barilla farfalle pasta 1 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper 1⁄4 cup freshly grated Parmesan cheese METHOD Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper fl akes and sauté for 1 minut...

INGREDIENTS Zucchini : 1 (12 oz) Green onion : 1 stalk Red pepper : 1/2 piece Garlic : 2 cloves Sesame oil : 1 tb Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt METHOD 1. Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick. 2. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well. 3. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces. 4. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic. 5. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix  them well by hand. Transfer it to a serving plate. ( Source )