Category: Side Dish

Posted on » by Dana & Nancy » Theme:

Outback Chopped Salad

Outback Chopped Salad
recipe from FamilyOven

Ingredients:

Bleu Cheese Vinaigrette
2/3 cup Extra Virgin Olive Oil
1/4 cup crumbled bleu cheese
1/4 cup honey
2 tablespoons grated parmesan cheese
1 tablespoon granulated sugar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 teaspoon Italian herb seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/2 cup rice vinegar
2 teaspoons lemon juice

Cinnamon Pecans
3  tablespoons granulated sugar
1 tablespoon water
1 teaspoon butter
1/4 teaspoon ground cinnamon
dash salt
1/2 cup chopped pecans

Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta
1 cup vegetable oil
4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
1/3 cup chopped green onion
1/4 cup chopped red cabbage
1/4 cup shredded carrot
1/4 cup crumbled bleu cheese

Directions:
1.Make bleu cheese vinaigrette by combining all ingredients except vinegar and lemon juice in a small pan over medium heat. When mixture begins to bubble turn off heat. When mixture is cool, combine it with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

2.Make cinnamon pecans by combining sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture begins to bubble, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or burn. When sugar is crystallized on the nuts, pour them out onto a plate to cool.

3.To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan.

4.Break pasta into quarters and boil for two minutes, then strain and rinse with cold water.

5.Bring 1 cup of oil to 325 degrees F. Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.

6.Assemble salad by combining lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl.

7.Toss with 3/4 cup of the dressing and serve in two bowls with 2 tablespoons crumbled bleu cheese on top of each serving.

Posted on » by Ashley » Theme:

Red Lobster Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuits
Big Oven

Yield: 12 Servings
Ready in about 30 minutes

2 1/2 cups Bisquick baking mix
1 cup cheddar cheese; finely grated
3/4 cup whole milk
2 tablespoons butter
1/8 teaspoon garlic powder
1/4 cup butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1 dash salt

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.

Posted on » by Michael » Theme:

Sesame Rings (Spain)

Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 20 min

Serves: about 40 cookies (for me it made about 20 but they were bigger than mini-bagels)

These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. We loved the savory sesame flavor so much that we added tahini to the dough to help showcase it. They store well, so they’re excellent cookies to keep around in case of unexpected guests.
Ingredients
  • 4 cups plus 2 tablespoons all-purpose flour
  • 1 tablespoon baking powder1/2 teaspoon fine salt
  • 3 large whole eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 1/4 cups sugar
  • 1/4 cup tahini (sesame paste)
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract

Sesame Glaze:

  • 1 large egg white, lightly beaten
  • 1 teaspoon honey
  • 1/2 cup hulled raw sesame seeds

Directions
Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray.

Whisk the flour, baking powder and salt together in a medium bowl.
Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.

Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.

To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.

Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.

Busy baker’s tips: These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.