Salad In A Glass Juice Recipes

BROKEN GLASS SALAD

Steps:

• Prepare lime, strawberry and orange jello separately, using 1 cup boiling water and 1/2 cup cold water for each package of jello. Pour into separate 8x8 inch separate pans.
• Chill until firm.
• Drain pineapple. Heat reserved pineapple juice to boiling point. You should have one cup of juice. If you have to, add water to equal one cup liquid.
• Add lemon jello to boiling juice.
• Remove from heat.
• Add sugar.
• Stir until dissolved.
• Add 1/2 cup cold water.
• Add 4 oz. cool whip and pineapple. Stir well. you may add up to another 4 oz. cool whip if you need it. Pineapple mixture should be slightly thick and not too runny.
• Cut jello into 1/2 inch cubes.
• Fold into pineapple mixture.
• Pour into glass bowl.
• Chill 5-8 hours or overnight.

BROKEN WINDOW GLASS

Steps:

• Prepare lime, orange, and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
• In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
• Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon gelatin-pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.

THAI GLASS NOODLE RECIPE, YUM WOON SEN

Steps:

• Poach or boil the chicken in water over medium heat in a pot for 20-30 minutes until chicken is tender. Add a dash of salt for extra flavor. Once done, slice the tender chicken in 1-2 inch pieces and set aside to cool. Save the stock water for blanching the glass noodles.
• Soak the glass noodles in warm water for 15-20 minutes until soft. After the noodles are soft, drain the water and then pour the chicken stock over the soft noodles for 2-4 minutes. Drain the soft noodles with a strainer, (you can save the stock for cooking if prefer). Rinse the glass noodles with cold water, then add the noodles to a large bowl for mixing later.
• Soak the dried shrimp in warm water for 5 minutes, drain and pat dry with a paper towel. Set aside.
• In a skillet, cook the ground pork in oil over medium-high seat until the meat is golden brown10-12 minutes. If it gets too dry add 2-3 Tbsp water to the skillet and stir. Turn the heat off and set aside to cool.
• Chop all the vegetables then add all the ingredients to the bowl with glass noodles in it. Add lime juice, fish sauce, and chili flakes and mix well. Add more lime juice or fish sauce as desired. That's it! Enjoy!

HONEY LIME RAINBOW FRUIT SALAD

Steps:

• Add all fruit to a large mixing bowl.
• In a small mixing bowl, whisk together they honey, lime zest and lime juice.
• Pour over fruit and toss to evenly coat, serve immediately**.

GREEK YOGURT RANCH DRESSING RECIPE

Steps:

• In a medium sized bowl whisk together the greek yogurt, lemon juice and all of the seasonings.
• Whisk in the buttermilk or milk until smooth.
• Serve this dressing immediately, or for best flavor chill for 2 hours before serving.

BROKEN GLASS DESSERT

Steps:

• Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.

SALAD IN A GLASS (JUICE)

Steps:

• Juice together all veggies.
• Add salt/pepper to taste if you wish.

INSTANT POT DILL PICKLE POTATO SALAD

Steps:

• Add one cup of water to the liner of the Instant Pot.
• Place a steam basket inside pot and add the cut potatoes in the basket.
• Place eggs on top on the potatoes.
• Lock the lid and set valve to the Sealing position. Pressure Cook/Manual on HIGH pressure for 5 minutes. When the cooking time expires allow for 5 minutes of Natural Pressure Release. Then quick release any remaining pressure.
• Using a slotted spoon remove the eggs and place in a bowl of ice water and let sit for 5 minutes. Remove potatoes from Instant Pot and let cool for 10 minutes.
• In a medium size serving bowl, mix together mayo, sour cream, pickle juice, dill, salt and pepper and set aside.
• Peel the eggs and dice.
• Add the potatoes, eggs and diced pickles to the bowl with the dressing. Gently toss the potatoes until well coated.
• Cover and chill in the fridge for at least 1 hour before serving.