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Cookbook: Salads


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#1 Amber

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Posted 04 June 2009 - 12:21 PM

Please post recipes in the format that we've agreed upon below. If you have any more ideas or comments feel free to vocalize. :)

-Recipe Name- (Milchigs, fleishigs, pareve)

Prep time:
Cook time:

Ingredients:

C.
Tbsp
tsp
1/2, 1/4, 2/3, 3/4 etc.
lb.
oz.

Directions:

Write step by step.
Don't assume anyone knows anything.


Serves:
Pic:

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#2 greentiger

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Posted 04 June 2009 - 12:43 PM

If you make this too complicated, no one is going to want to contribute....


-Beet Salad-
Parve

Ing:
500 gr beet
1/4 c water
2 tbsp vinegar
1 tsp salt
1 tsp sugar
pepper
2 tsp lemon juice (optional)

Cut off the ends of the beet, but leave the peel. Boil in a pot of water until it completely softens. (you can check with a fork). Should take about an hour. After the beet is cooked, run it under cold water for a few minutes (this will help the peel slide off easily -you can also just shove the pot in the fridge to chill and deal with later. Also you may want to use gloves so you won't stain your hands.)
After the beet is peeled, slice it, and then cut into small strips. Leave in a bowl for later.
Boil:
1/4 c water
2 tbsp vinegar
1 tsp salt
1 tsp sugar
Add:
1 small onion, diced
2 garlic cloves, crushed (Note! The garlic may turn green. I freaked out when this happened. I think its a reaction with certain types of metals and the vinegar. Its fine.)
Cook for 3 minutes, or till the onions are soft.
Pour the sauce into the beat strips, and let sit so it absorbs the juices.
You can add salt, pepper and a bit of lemon juice to taste.
Serve cold.

Serves 6-8.

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#3 greentiger

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Posted 04 June 2009 - 12:46 PM

Or should this go in appetizers or side dishes?
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#4 Amber

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Posted 04 June 2009 - 12:49 PM

If you make this too complicated, no one is going to want to contribute....

What do you suggest?

Or should this go in appetizers or side dishes?

Salads is fine.

#5 Guest_Melech_*

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Posted 04 June 2009 - 01:03 PM

....

#6 FYI

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Posted 04 June 2009 - 08:34 PM

If you make this too complicated, no one is going to want to contribute....


-Beet Salad-
Parve
Pic to come...

The beets been cooking for approximately and hour and not too soft yet, I hope I bought the right thing (it was brown on outside but said 'beets')

19 oz. can of chick peas
Roasted Chickpeas

can is sitting on counter.

Not a leaf falls by happenstance. I was going to skip this recipe, but when I walked towards checkout a HUGE display of chickpeas for 99 cents for a 29 oz can of some brand I never heard of (I hope MK is kosher), so I bought it. The regular smaller cans were more expensive.

The gaucomole I made

I bought eggplant since it was 3.69 for twice what I got for 3.49 last time.
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#7 greentiger

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Posted 05 June 2009 - 03:56 AM

What do you suggest?

I don't. It makes posting complicated, but its that much easier to use recipes.

The beets been cooking for approximately and hour and not too soft yet, I hope I bought the right thing (it was brown on outside but said 'beets')

It may take longer depending on how big it is, how big the flame is, etc. If you poke it, it may go faster. (Is the water pink?)
Treat each day as your last; one day you will be right

If a man stands in the middle of the forest speaking and there is no woman around to hear him, is he still wrong?

#8 justbatya

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Posted 05 June 2009 - 04:01 AM

-Strawberry Mango Salad- (pareve)

Prep time: 10 minutes
Cook time: none

Ingredients:

1 quart Strawberries, sliced
2 Mangoes, diced
2 bags fresh baby spinach leaves

dressing
1/4 c. olive oil
1/4 c. balsamic vinegar
1 tsp. dried basil
salt and pepper to taste

Serves: 10-12
Pic:

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#9 justbatya

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Posted 07 June 2009 - 09:04 AM

--Corn Salad-- (pareve)

Prep time: 20 minutes
Cook time: must be made one day in advance of serving

Ingredients:

2 c corn (2 small cans)
2 c celery, diced (1 head)
1 small red onion, diced
2 peppers, diced (1 Red AND 1 Green)
1-2 jalepeno, de-seeded and diced

Dressing:

1/2 c oil (not olive)
1/2 c red wine vinegar
1/8 c sugar (or less)

Serves: 20

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#10 FYI

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Posted 08 June 2009 - 11:34 AM

- Taco Salad - (Fleishigs)

Prep Time:
Cook Time:

Ingredients:
1 lb. ground beef
Chili powder
Ortega taco seasoning
Iceberg lettuce
Avocado
1 can peas
1 can whole kernel corn
Tomatoes, diced
Cucumber, diced
Pickles, diced
Mayonnaise
Salsa
Taco sauce (optional)
Chili powder (optional)
Corn chips

Directions:
Brown ground beef with chili powder and taco seasoning. Allow to cool.

Mix together cooled beef, lettuce, peas, corn, tomatoes, cucumber, and pickle (and whatever else you like).

In a separate bowl, mix together mayonnaise, salsa, taco sauce, and chili powder. Pour over beef/vegetable mixture

Crunch up corn chips. Sprinkle on top.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=599395

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#11 justbatya

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Posted 08 June 2009 - 11:51 AM

- No Pre-nup Israeli Salad - (pareve)

Prep time: 15 minutes
Cook time: none

Ingredients:

1 Cucumber
1 Tomato
Israeli canned pickles in Brine
Pitted green olives
Olive Oil
Za'atar (optional)
Salt
Pepper

Directions:
Dice Cucumber, tomato, pickles and olives. Dress with olive oil, za'atar, salt and pepper.

Serves:
Pic:

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#12 FYI

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Posted 08 June 2009 - 12:24 PM

-Vegetable Salad- (Parve)

Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients:
Mediterranean lettuce
Grape tomatoes
Small mushrooms
1 avocado
Walnuts
Olive oil
Balsamic vinegar
Lemon juice
Salt
Black pepper

Cut up tomatoes, mushrooms, avocado. Mix together with walnuts.

In a small bowl, mix together oil, vinegar, lemon juice, salt and pepper.

Pour over vegetables

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=602795

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#13 justbatya

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Posted 08 June 2009 - 04:49 PM

-Purple Cabbage Salad- (pareve)

Prep time: 5 minutes
Cook time: none

Ingredients:

1 bag shredded purple cabbage
1 bunch scallions
Olive oil
Soy Sauce (Tamari if available)
Eden brown rice vinegar (or any asian rice vinegar)
garlic powder
ginger powder (optional)
1/4 cup or more sesame seeds

Directions:

Mix cabbage and scallions in a large bowl. Just before serving, coat lightly in olive oil, mix in several capfuls of soy sauce and a few shakes of vinegar to taste, then add garlic powder and a pinch of ginger powder. Stir in sesame seeds.

Serves: 12
Pic:

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#14 FYI

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Posted 09 June 2009 - 01:19 PM

-Avocado Salad- (parve)

Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients:
1 avocado
Seasoned salt
Onion powder
Garlic powder
Paprika
Black pepper.
A little lemon juice
A splash of wine vinegar (optional)
Tomatoes, diced
Pickles, diced

Directions:
Mash avocado.
Add in a fair amount of seasoned salt and onion powder, slightly less garlic powder and paprika, and some black pepper.
Mix.
Add in a little lemon juice and a splash of wine vinegar if you have.
Mix.
Add in diced tomatoes and pickles.
Cover with saran wrap.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=649754

agent220
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#15 agent220

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Posted 09 June 2009 - 01:27 PM

(Grape tomatoes quartered taste better than a diced plum tomato...I use balsamic vinegar currently. I also use 2 avocados usually...I think that was the recipe I made when it was just for me to eat :) Now there are 3-4 of us who lick the bowl clean.)
I spelled it avocadoe?
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#16 FYI

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Posted 11 June 2009 - 09:48 AM

-Homemade Dressing- (Parve)

Prep Time: 3 minutes
Cook Time: 0 minutes

Ingredients:
1/4 cup mayo
1/4 cup honey
1/4 cup oil
1 Tbsp mustard
2 Tbsp apple cider vinegar
Some crushed garlic

Directions:
Mix all ingredients together.

Serves: 1 salad bowls worth
Pic:

H.com link: http://www.hashkafah...&...st&p=654583

FYI
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#17 FYI

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Posted 11 June 2009 - 09:51 AM

-Strawberry Mango Salad- (Parve)

Prep Time: 5 minutes
Cook Time: 0 minutes

Ingredients:
1 bag of romaine lettuce
Strawberries, sliced
1 mango, cubed
1/2 C oil
1/4 C sugar
1/3 C of balsamic vinegar

Directions:
Put oil, sugar and vinegar in a container with a top. Shake very well.

Put lettuce, strawberries, and mango in a salad bowl. Top with mixture above.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=658795

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#18 pleats

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Posted 11 June 2009 - 10:48 AM

.

#19 pleats

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Posted 11 June 2009 - 10:50 AM

.

#20 Belle

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Posted 11 June 2009 - 11:20 AM

Roasted Spaghetti Squash with Herbs

Prep time: 10 minutes
Cook time: 45 minutes

Serves: 4

1 spaghetti squash (4 lbs) halved lengthwise and seeds removed
1 Tbsp. extra-virgin olive oil, plus more for brushing
1 Tbsp. packed light-brown sugar
coarse salt and pepper
1/2 C. chopped parsley
1/2 C. chopped cilantro
1/4 C. chopped nuts (pine, hazelnut)

Preheat oven to 400. Brush squash with oil, and sprinkle with sugar, salt and pepper to taste. Place cut side down on baking sheet and roast til tender, about 45 minutes. Let cool about 10 minutes.

Scrape squash with fork to remove flesh in long strands. Place in bowl; add oil, parsley, cilantro, nuts, 1 tsp. salt and pepper to taste. Toss. Serve.
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