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Recipe for Cucumber Salad Ingredients: 1 large or 2 small, young cucumbers 1 small onion (or 4 scallions) 1/4 cup white wine vinegar Salt to taste 1 tsp. dill 1/2 cup sour cream Wash cucumbers well. Score the skin with the prongs of a fork. Slice cucumbers very thin. Slice onions (or scallions) paper-thin. Place in a bowl and wash ingredients with vinegar. Drain remaining vinegar. Salt to taste. Sprinkle with dill and mix. Thoroughly mix in about half the sour cream, then continue adding it until the cucumbers are coated with, but not swimming in, sour cream. Serve chilled. Makes 4 servings. If you like cucumbers and onions, this one is for you! Back to Vegetable Recipes Salad Recipes Chinese Chicken Salad Recipe Ingredients
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Salad as a Meal: Healthy Main-Dish Salads for Every Season Culinary legend Patricia Wells is back with the definitive guide to creating delicious and hearty salads for any occasion—including more than 150 recipes and gorgeous color photographs. It's a simple yet compelling concept: enjoying a light and delicious main-course salad as a healthy, fresh alternative to more conventional and traditional fare. You can experience a whole world in a salad—with tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressings—and salad-friendly sides such as homemade bread and home-cured olives. In Salad As A Meal, Patricia Wells gives readers hundreds of delectable ideas, with concepts inspired by her Provencal garden and the interests of students in her high-demand cooking classes. Patricia knows how we want to eat today—and shows us with these exceptional recipes, including: Spring Salad: Asparagus, Peas, Beans, and Fennel Summer Salad: Green Beans, Toasted Nuts, and Cured Olives Provence on a Plate: Eggplant, Tomatoes, Goat Cheese, and Tapenade Zucchini Blossom Frittata with Goat Cheese and Mint Quinoa Salad with Spinach, Parsley, and Spring Onions Chicken and Soba Noodles with Ginger-Peanut Sauce Lobster Salad with Green Beans, Apple, and Avocado Patricia also offers recipes for soup sides, from Cilantro-Flecked Heirloom Tomato Soup to Watercress Soup with Warm Oysters, as well as breads of all kinds, including Crispy Flatbread, Tortilla Chips, Ham and Cheese Bread, and Multigrain Sourdough Bread. Plus, a list of Patricia's favorite pantry items and an entire chapter devoted to dressings and sauces will inspire readers to come up with their own unique salad creations with ingredients in season and on hand. Allergy Recipes Army Air Corp Photos WWII Baking Tips Beverages Book Care and Repair Children's Recipes Chinese New Year Christmas Entertaining Recipes Cookbook Reviews Cooking and Food Links Cooking for a Large Group Cooking Tips Creative Holiday CookingCulinary History Easter Information and Recipes Easy Recipes Entertaining Tips and Recipes Fun with Food Food Trivia Free Stuff Fun with Food Halloween Fun Herbal Remedies Herbs and Spices Household Hints Kids Crafts and Recipes Kids Links Memorial Day Information Nineteenth Century American Women Nineteenth Century Advertising Nutrition Parenting Tips Pet Goodies for Dogs, Cats and Birds Recipes from the 1800's Sewing Tips Thanksgiving Recipes Weather Page Wine and Beer Information |
Food Fun and Facts has over 900 pages. Use the Menu, or for a quick Search, use the Site Search Bar. Enjoy! You Are What You Eat (Family Features) - You've probably heard the saying, "You are what you eat." If this is true, you should eat healthy, right? In reality, most people struggle with their taste buds and their conscience on doing what's right. Most people know they should eat healthy. However, too many believe that healthy food can't taste great and be filling. These are common misconceptions that lead to poor food decisions. It is absolutely possible to serve wholesome dishes that have great taste and are filling, too. It all starts with choosing foods with the right ingredients. When grocery shopping:
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