Endive Recipes
Jimmy Said:
How much food do I need for a baby shower for 30-35 women?We Answered:
Allow for 3 of each item for each guest. I know this sounds like allot, but it is better to have a little too much than not enough.Simple punch:
Any Citrus-y fruit juice
Ginger ale
Freeze a block of the punch for ice - mix equal parts of juice and ginger ale for the punch (pineapple guava is really good).
Finger food:
Mix 1 or 2 of the following into softened cream cheese:
real bacon bits
diced green or black olives
diced green chillies or onions
crushed pineapple
diced marachino cherries
Take regular white bread, cut off crusts and roll out flat. Cover stack w/ moistened towel. Spread smushed bread w/ cream cheese mixture and roll up jelly roll style. Chill overnite, then slice into 1/2 inch slices and serve.
Vera Said:
I need a recipe, help please.?We Answered:
just throw it all in a pot! no you should season those squirrel breast with salt and pepper and then roll in flour and deep fry em true southern style and yummy then take your pork belly cut it into strips and put it on a fish hook and go to the pond and catch your self some real food! if you dont catch nothing then drink the wine and beer and forget your hungry. You could also use that dover sole fillet for bait to catch yourself an alligator, I hear you can get some really nice steaks off the tail. Then use your pomegranate seeds to lure in some nice pigeons and cook them up hear they taste like chicken. Bon apetit!!oxoxoxoMary Said:
Dressing Recipe for Spinach & Belgian Endive Salad with Mandarin oranges, shrimp, sesame sticks and red onion?We Answered:
Maybe it was a Poppy Seed Dressing?1/2 cup creamy salad dressing (e.g. Miracle Whip®)
1/3 cup white vinegar
1/3 cup white sugar
1 teaspoon poppy seeds
Mix together...
Joshua Said:
So I got tricked into an Iron Chef competition, and I need help with recipes!?We Answered:
My best advice is to chose the ingreidents you like the most...chances are those are the dishes you make the most and are most comfortable with and have cooked enough to tweek just right. Otherwise, pair together things you know go well...things like spinach and feta.....chicken and rosemary....scallops and bacon....pork and cayenne (cajun)....shrimp and garlic chive butter....things like this. Chose a couple main things then everything else is just added in...but get an inspiration like the ones I listed first. Otherwise, that is a daunting list. Good luck making any deserts on there...your best best for desert is going to be broiled fruit with brown sugar on top! Which is simple and delicious. And after I just looked at the fruit list....you only get lemons and limes...so nevermind on that! Have fun...relax and pretend you are at home cooking. Get your plan together like yesterday though!Patricia Said:
fix my boring salad! what is your favorite unique & exciting fresh salad/dressing/vinegrette recipes?We Answered:
STILTON VINEGRETTE (Salad Dressing)2 tbsp. balsamic vinegar
2 tbsp. Dijon mustard
1/4 c. white wine
2 oz. stilton blue cheese
3 tbsp. olive oil (extra virgin)
3 tbsp. vegetable oil
2 minced shallots
Freshly ground pepper, to taste
Whisk together all ingredients. Toss with salad greens.
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ORANGE VINAIGRETTE
1/2 c. cider vinegrette
1 (6 oz.) can frozen orange juice concentrate, thawed
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/4 tsp. coarsely ground black pepper
1 1/2 tsp. sugar
Salt to taste
1/4 c. vegetable or olive oil
Combine all ingredients except oil. While stirring constantly with a wire whisk, slowly pour in oil. Chill for about 1 hour before serving. Try on salad of mixed greens and/or spinach, oranges and sliced green onions.
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SATURDAY SALAD
1/2 c. walnut pieces
1/2 lb. bacon, sliced & diced
MARINADE:
3 tbsp. Dijon mustard
1 tsp. tarragon
1 med. clove garlic
2 tbsp. lemon juice
SALAD:
2 whole chicken breasts
1 med. clove garlic
3/4 c. basic vinegrette
Combine and blend: 2 tsp. Dijon mustard 1 med. shallot, minced 1/2 c. oil 1/4 c. olive oil
Marinate chicken 30 minutes in refrigerator. Bake chicken in 350 degree oven 20 minutes, covered. Cool and cut into 2" strips. Save juice. combine garlic and vinegrette. Combine in large bowl, toss and serve with: 1/4 lb. mushrooms, sliced 1 lg. tomato 2 tbsp. chives, sliced