SPINACH MUSHROOM SALAD
*This salad is good for a crowd because it makes a lot - but it is kind of a lot of work.
It's one of my favorites though!
1-2 bunches spinach
1 small head of lettuce
1 lb. sliced mushrooms (That is a TON of mushrooms so I don't use that much - maybe about 8 oz.)
1 lb. bacon, cooked & crumbled
1 c. cottage cheese
red onion rings
4 hard-boiled eggs, chopped
3/4 lb. (12 oz.) finely shredded swiss cheese
1 cup oil
1/3 cup white vinegar
1/3 cup catsup
2/3 c. sugar
1 Tbsp. worchestershire sauce
1 tsp. salt
1 small red onion - 1/2 cup.
Mix in blender, becomes creamy.
Sunday, December 17, 2006
SPINACH MUSHROOM SALAD
Posted by bunko girls at 12:57 PM
1/4 cup oil
1/2 cup chopped onion
1 Tbsp. parsley, chopped
1 lb. hamburger
1 lb 12 oz. can tomato puree
2 (6 oz.) cans of tomato paste
2 (8 oz.) cans tomato sauce
1 tsp. basil
2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. sugar
Simmer the above ingredients for 2-3 hours.
Mix together the following ingredients:
4 beaten eggs
1 lb. grated mozzarella
1 lb. ricotta (or cottage cheese)
Cook noodles in 3 qts. of water with 1 Tbsp. salt and 1 Tbsp. oil
Layer noodles in greased 9x13 pan. Then layer cheese, meat and parmesan cheese (the shakable kind.) Repeat layers. Cook for 45 - 50 minutes at 325. Let stand for 10-15 minutes before serving.
Posted by bunko girls at 12:56 PM
Tuesday, October 17, 2006
BBQ Chicken Pizza
1 Package Pillsbury Refrigerated Pizza Dough
4 large thawed chicken breasts marinated in Dakota Buckaroo Marinade for 30 minutes
1 bottle of your favorite BBQ sauce
3 cups mozzarella cheese, shredded
2 cups Gouda cheese, shredded
One red onion sliced into rings
One bunch cilantro (you won’t need the whole thing), either torn or chopped
Prepare pizza dough according to package directions.
Heat a skillet on medium high heat. Add olive oil. Cook chicken until no longer pink (about 6 minutes). I cut it into pieces before I cooked it. Chill. Add just enough BBQ sauce to chilled chicken to coat it. (About 1/3 cup). Set aside in the refrigerator.
Brush pizza dough with BBQ sauce. (About a cup and a half...I didn’t measure)
Top with half of both cheeses.
Top with all of chicken.
Top with onion rings.
Top with remaining cheese. (I didn’t measure the cheese. I just put on as much as I think it needs.)
Cook pizza according to pizza dough package directions.
After removing from oven, top with Cilantro. (I just put it on the side so if they wanted it, they could add it)
2 bell peppers (1 yellow, 1 red)
2 yellow squash
1 lb. Bowtie pasta
1 /2 c. parmesan cheese
4 chicken breasts, marinated in Lawry’s Herb & Garlic
Grill chicken breasts. Cut into strips.
Preheat oven to 450º. Cut all vegetables into strips (only peel the carrots). Line large cookie sheet with foil. Drizzle vegetables with 2-4 tablespoons of olive oil. Season with salt, pepper and Italian seasoning (approx. 1 tablespoon). Mix and spread evenly. Bake for 20 minutes, stirring and flipping vegetables after 10.
Boil pasta according to directions. Reserve 1 c. pasta water and drain pasta. Add vegetables and pasta water (just enough to moisten...you probably won’t need to use all of it.) Add parmesan and chicken and toss!
*This recipe makes a lot! Could easily be cut in half!
½ c. butter
¾ c. sugar
Add to above and beat with electric beaters:
1 ¼ c. flour
1 tsp. baking powder
4-5 heaping Tbsp. cocoa
½ tsp. salt
½ tsp. cinnamon
Add and beat:
1 c. milk
1 tsp. vanilla
Cook just as you would a regular waffle. Top with vanilla ice cream and hot fudge!
Friday, February 17, 2006
7 Cups shredded napa cabbage
1 cup shredded red cabbage
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1 cup frozen green peas, thawed
3 T. sesame seeds
3/4 cup mayonnaise
3 T. white wine vinegar
1 T. soy sauce
1½/2 t. dark sesame oil
1/4 t. ground red pepper
Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients, stirring with a whisk. Add mayonnaise mixture to cabbage mixture, toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour. Top with topping before serving.
2 pkgs. Ramen noodles
1 c. slivered almonds
2 t. sesame seeds
1/3 c. butter
Melt butter in skillet over low heat. Brown remaining ingredients over low heat. Remove from heat and cool.
Posted by bunko girls at 2:10 PM