Salata Me Spanakofeta Beet And Spinachsalad Recipes

CHALUPAS

Steps:

• Heat oven to 325°. Heat 1 tablespoon oil in oven-proof skillet and sauté onion until golden. Add tomato sauce and 4 tablespoons taco sauce. Simmer, uncovered, stirring often until slightly thickened, about 5 minutes. Add chicken cover and set aside. In baking dish, combine beans, garlic, remaining 2 tablespoons taco sauce and 1 cup shredded Cheddar cheese mix well. Place uncovered beans and chicken mixtures separately in oven for 30 minutes. Stir beans occasionally. Heat vegetable oil, about 1/2 -inch deep in skillet drop in tortillas one at a time for 5 seconds or until just softened. Remove and drain wrap in foil to keep pliable. When ready to serve, spread each tortilla with beans, guacamole, and chicken mixture in that order. Add diced tomatoes, shredded lettuce, remaining 1 cup shredded cheese, onion, and sour cream as desired to each chalupa.

ROAST CHICKEN WITH DRESSING

Steps:

• Heat oven to 350°. Stuff chicken with the following dressing and place in shallow roasting pan. Mix butter and lemon juice. Pour over chicken sprinkle with salt and pepper to taste. Place in oven and bake 20 minutes per pound. After first 15 minutes, pour bouillon over chicken baste frequently with pan juices during remainder of cooking time. Remove chicken to heated platter and keep warm.Bread Dressing for Chicken:Place bread cubes in bowl. Heat butter in skillet and sauté parsley, onions, celery, and herbs sprinkle with salt and pepper. Cook for 5 minutes, stirring. Add to bread cubes and toss. Blend bouillon and eggs together. Stir into bread cubes and blend. Loosely stuff neck and body cavities of chicken with a portion of dressing. Put remainder in greased baking dish. Cover and bake along with chicken.

BAVARIAN BRAISED CABBAGE

Steps:

• Parboil cabbage wedges 5 minutes in a large skillet drain carefully to keep wedge shape. Remove from skillet and set aside. Partially cook bacon in the same skillet drain off fat. Add cabbage, onions, carrots, celery, thyme, parsley, and garlic. Add bouillon and sprinkle with salt and pepper. Cover and bring to boil reduce heat and simmer for 12 to 15 minutes or until barely tender. Drain slightly if necessary before serving.

CANTONESE PORK AND NOODLE STIR-FRY

Steps:

• Cook noodles according to package instructions until barely tender drain and toss with 1 tablespoonoil. Set aside. Slice meat into thin strips and set aside. Prepare mushrooms. Heat 2 tablespoons oil in heavy skillet or Chinese wok add garlic, ginger, onions, celery, peppers, carrot, and bamboo shoots. Sprinkle lightly with salt and pepper stir-fry over high heat 3 to 4 minutes. Mix cornstarch, soy sauce, sugar, and sherry add to vegetables and stir-fry for 3 minutes. Stir in shrimp to heat through. Remove all with slotted spoon and keep warm. Add remaining 2 tablespoons oil to skillet stir in noodles and gently turn over until heated through. Mound noodle mixture in heated bowl. Return meat and vegetables to skillet or wok and stir-fry until very hot. Serve from wok or skillet.

ANTIPASTO SICILIANA

Steps:

• Cook beans in salted water until crisp-tender. Drain and cool, covered. Cook potatoes until tender but not soft peel while hot. When cool, cube and toss with celery. Mix together olive oil, vinegar, garlic, salt, and pepper pour 1/2 over beans and toss. Pour remainder over potato mixture and toss gently until thoroughly coated. Chill, covered. To serve, line salad platter with lettuce mound bean and potato mixtures opposite each other. Chop 4 eggs blend in mayonnaise, herb seasoning, and mustard. Spread each ham slice with egg mixture and roll up securely. Place ham rolls between vegetable mounds as pictured. Garnish ham with remaining 2 sliced eggs and lemon and tomato slices. Garnish beans with onions and potatoes with olives.

SALATA ME SPANAKOFETA (BEET AND SPINACHSALAD)

Steps:

• Put hard-cooked yolks through a sieve add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purée in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinachleaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.

SALATA ME SPANAKOFETA (BEET AND SPINACH SALAD)

Steps:

• Put hard-cooked yolks through a sieve; add to raw yolk with olive oil and lemon juice (future revision - no raw yolk, will use 1 tablespoon prepared mayonnaise, instead).
• Beat with a wire whisk or puree in blender until creamy.
• Season with oregano, salt, and pepper.
• Place celery (future revision - substitute fennel) and chopped walnuts in bowl.
• Cut 2 ounces feta cheese in cubes and add to bowl.
• Pour dressing over mixture and toss lightly.
• Line serving bowl with spinach leaves.
• Cut remainder of spinach into strips and place in center of dish.
• Mound celery mixture over spinach and ring with sliced beets.
• Cut remainder of feta cheese into strips and use with walnut halves to garnish salad.