Monday, June 27, 2011
Sunday, June 12, 2011
Easy Recipes And Refreshing Fruit Salad
Fruit salad is probably one of the easiest and tastiest thing to do. Any seven-year old can whip up their salad in no time. In fact, for a real bonding time with your children, you can include them in the kitchen and have fun whipping up this fabulous desert.
This is especially popular during the summer when fresh fruits are plentiful, however, summer or winter, it doesn't really matter as the fruit grows all year. There really is nothing to put together fruit salad recipe. The secret is really just in the selection of the best fruits. Below is fantastic fruit salad recipes that you can do in your own kitchen:
FRUIT SALAD WITH CITRUS-CILANTRO DRESSING
1 (20-ounce) can pineapple chunks, drained (or better yet, 2 1/2 to 3 cups fresh pineapple chunks)
3 grapefruits, peeled and sectioned
2 cups sliced strawberries
1 mango pitted, peeled and sliced
1/3 cup orange juice
1/3 cup lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons honey
1.Combine pineapple, grapefruit, strawberries and mango in a large serving bowl; set aside.
2.In a small saucepan, combine orange juice, lime juice and cilantro. Bring to a boil, reduce heat and simmer for 5 minutes. Strain and discard cilantro. Stir in honey. Pour over fruit mixture and toss until evenly coated.
FLUFFY PISTACHIO FRUIT SALAD
1 (20-ounce) can crushed pineapple, not drained
1 (4-serving size) package instant pistachio pudding mix
1 (12-ounce) container non dairy whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (17-ounce) can fruit cocktail, drained
1 (11-ounce) can mandarin oranges, drained
Pour instant pudding mix into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges.
Cover, and refrigerate for 4 hours or overnight.
This is especially popular during the summer when fresh fruits are plentiful, however, summer or winter, it doesn't really matter as the fruit grows all year. There really is nothing to put together fruit salad recipe. The secret is really just in the selection of the best fruits. Below is fantastic fruit salad recipes that you can do in your own kitchen:
FRUIT SALAD WITH CITRUS-CILANTRO DRESSING
1 (20-ounce) can pineapple chunks, drained (or better yet, 2 1/2 to 3 cups fresh pineapple chunks)
3 grapefruits, peeled and sectioned
2 cups sliced strawberries
1 mango pitted, peeled and sliced
1/3 cup orange juice
1/3 cup lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons honey
1.Combine pineapple, grapefruit, strawberries and mango in a large serving bowl; set aside.
2.In a small saucepan, combine orange juice, lime juice and cilantro. Bring to a boil, reduce heat and simmer for 5 minutes. Strain and discard cilantro. Stir in honey. Pour over fruit mixture and toss until evenly coated.
FLUFFY PISTACHIO FRUIT SALAD
1 (20-ounce) can crushed pineapple, not drained
1 (4-serving size) package instant pistachio pudding mix
1 (12-ounce) container non dairy whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (17-ounce) can fruit cocktail, drained
1 (11-ounce) can mandarin oranges, drained
Pour instant pudding mix into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges.
Cover, and refrigerate for 4 hours or overnight.
Indulge Your Senses With These Recipes Crab Salad
Unmatched smooth by another of his lot, the crab showed his versatility as an ingredient. It ads an interesting twist to any dish served with a shred or two of fish and seafood amazing.
As part of the salad, crab gives an interesting texture. It does not matter if it is genuine or imitation crab meat, how about how to prepare this dish is just infinite. Here are some salad recipes that are guaranteed to bring your dishes to life.
FRESH CRAB SALAD RECIPE
1 lb Fresh crabmeat; flaked
1/2 c Minced celery
1 ts Grated onion
1 tb Minced pimento
1/4 ts Salt
2 tb Lemon juice
Mayonnaise to taste
Lettuce
2 tb Minced parsley
1/2 Cucumber; peeled and thinly sliced
Combine crab, celery, onion, and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.
ANTIPASTO CRAB SALAD RECIPE
Ingredients:
8 ounces frozen Alaskan King crab
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 oz.) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles
Lettuce
Directions:
Thaw, drain and slice crab.
Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.
Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.
THAI-STYLE CRAB SALD IN AVOCADO RECIPE
Ingredients:
1 ripe California avocado
3 tablespoons lime juice
6 ounces cooked lump crabmeat, or canned crabmeat
1 teaspoon lemon juice
1/4 cup mayonnaise
2 tablespoons chopped cilantro
1 scallion, thinly sliced
1/4 teaspoon pepper, or to taste
Salt, if desired
Directions:
Split the avocado in half, remove the seed; sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.
Combine the crabmeat, remaining lime juice, lemon juice, mayonnaise, cilantro, scallion, pepper and salt in a mixing bowl; mix well. Divide this mixture between each avocado half, piling it high. Garnish with extra cilantro, if desired.
CRAB SALAD WITH GUAVA NECTAR RECIPE
Ingredients:
2/3 cup Guava Nectar
1/3 cup mayonnaise
1/4 cup apple cider vinegar
8 cups mixed salad greens
2 cups cooked fresh or chopped imitation crabmeat
1 can (11-oz. size) Mandarin oranges, drained
4 red onion slices, (optional)
Directions:
Combine nectar, mayonnaise and vinegar in small bowl; whisk until smooth.
Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture, oranges and onion. Season with ground black pepper.
As part of the salad, crab gives an interesting texture. It does not matter if it is genuine or imitation crab meat, how about how to prepare this dish is just infinite. Here are some salad recipes that are guaranteed to bring your dishes to life.
FRESH CRAB SALAD RECIPE
1 lb Fresh crabmeat; flaked
1/2 c Minced celery
1 ts Grated onion
1 tb Minced pimento
1/4 ts Salt
2 tb Lemon juice
Mayonnaise to taste
Lettuce
2 tb Minced parsley
1/2 Cucumber; peeled and thinly sliced
Combine crab, celery, onion, and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.
ANTIPASTO CRAB SALAD RECIPE
Ingredients:
8 ounces frozen Alaskan King crab
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 oz.) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles
Lettuce
Directions:
Thaw, drain and slice crab.
Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.
Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.
THAI-STYLE CRAB SALD IN AVOCADO RECIPE
Ingredients:
1 ripe California avocado
3 tablespoons lime juice
6 ounces cooked lump crabmeat, or canned crabmeat
1 teaspoon lemon juice
1/4 cup mayonnaise
2 tablespoons chopped cilantro
1 scallion, thinly sliced
1/4 teaspoon pepper, or to taste
Salt, if desired
Directions:
Split the avocado in half, remove the seed; sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.
Combine the crabmeat, remaining lime juice, lemon juice, mayonnaise, cilantro, scallion, pepper and salt in a mixing bowl; mix well. Divide this mixture between each avocado half, piling it high. Garnish with extra cilantro, if desired.
CRAB SALAD WITH GUAVA NECTAR RECIPE
Ingredients:
2/3 cup Guava Nectar
1/3 cup mayonnaise
1/4 cup apple cider vinegar
8 cups mixed salad greens
2 cups cooked fresh or chopped imitation crabmeat
1 can (11-oz. size) Mandarin oranges, drained
4 red onion slices, (optional)
Directions:
Combine nectar, mayonnaise and vinegar in small bowl; whisk until smooth.
Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture, oranges and onion. Season with ground black pepper.
Cool Down With These Refreshing Cucumber Salad Recipes
Cucumber salad is particularly suitable for those long hot afternoons. Very suitable for the dry summer season. Although summer is still a long way in most countries, it would be wise to store these great cucumber recipes that are guaranteed to cool you.
BALINESE CUCUMBER SALAD RECIPE
Ingredients:
3 tablespoons peanuts, dry roasted, coarsely chopped
1 cucumber, European
OR
1 large regular cucumber
1/4 sweet onion, large, such as Vidalia
3 tablespoons rice vinegar
1 1/2 tablespoon sugar, or more to taste
1/2 teaspoon salt, or more to taste
Directions:
Place a dry skillet over medium heat. Add nuts and cook until lightly browned, about 2 minutes, stirring occasionally pan. Transfer to a plate to cool.
Peel and seed cucumber. transversely cucumber cut into sections of 3 inches and length spaghetti-thin straps. Cut the onion into thin slices as possible.
Combine the vinegar, sugar, and salt in a serving bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary; the dressing should be both tart and sweet. Stir in the cucumber and onion. Sprinkle the salad with the peanuts and serve.
FRESH CUCUMBER SALAD RECIPE
Ingredients:
6 cups fresh cucumbers
1 cup sweet pepper, sliced thin
2 onions sliced into rings
1 teaspoon salt
1 teaspoon celery seed
2 cups sugar
1 cup white vinegar
Directions:
Mix well. Put in refrigerator, let stand overnight.
CUCUMBER SALAD WITH SPICY WASABI DRESSING
Ingredients:
1 1/2 teaspoon dry wasabi powder (or to taste)
1/2 teaspoon warm water
2 cucumbers
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame oil
salt and freshly ground black pepper
1 green onion - thinly sliced
1 tablespoon black sesame seeds or toasted white sesame seeds
Directions:
Mix the wasabi with warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
Cut the cucumbers widthwise into 1/4-inch crescents.
Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper.
Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.
CUCUMBER AND GREEN SEAWEED SALAD RECIPE
Ingredients:
2 cucumbers
2 radishes
Salt as needed
1 3/8 ounce green seaweed
Dressing:
3 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon sugar
2 teaspoons kelp-flavoured fish stock
Directions:
Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.
Pour boiling water over green seaweed and cut into bite-size pieces.
Thoroughly mix dressing ingredients and add to cucumbers and seaweed just before serving.
BALINESE CUCUMBER SALAD RECIPE
Ingredients:
3 tablespoons peanuts, dry roasted, coarsely chopped
1 cucumber, European
OR
1 large regular cucumber
1/4 sweet onion, large, such as Vidalia
3 tablespoons rice vinegar
1 1/2 tablespoon sugar, or more to taste
1/2 teaspoon salt, or more to taste
Directions:
Place a dry skillet over medium heat. Add nuts and cook until lightly browned, about 2 minutes, stirring occasionally pan. Transfer to a plate to cool.
Peel and seed cucumber. transversely cucumber cut into sections of 3 inches and length spaghetti-thin straps. Cut the onion into thin slices as possible.
Combine the vinegar, sugar, and salt in a serving bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary; the dressing should be both tart and sweet. Stir in the cucumber and onion. Sprinkle the salad with the peanuts and serve.
FRESH CUCUMBER SALAD RECIPE
Ingredients:
6 cups fresh cucumbers
1 cup sweet pepper, sliced thin
2 onions sliced into rings
1 teaspoon salt
1 teaspoon celery seed
2 cups sugar
1 cup white vinegar
Directions:
Mix well. Put in refrigerator, let stand overnight.
CUCUMBER SALAD WITH SPICY WASABI DRESSING
Ingredients:
1 1/2 teaspoon dry wasabi powder (or to taste)
1/2 teaspoon warm water
2 cucumbers
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame oil
salt and freshly ground black pepper
1 green onion - thinly sliced
1 tablespoon black sesame seeds or toasted white sesame seeds
Directions:
Mix the wasabi with warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
Cut the cucumbers widthwise into 1/4-inch crescents.
Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper.
Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.
CUCUMBER AND GREEN SEAWEED SALAD RECIPE
Ingredients:
2 cucumbers
2 radishes
Salt as needed
1 3/8 ounce green seaweed
Dressing:
3 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon sugar
2 teaspoons kelp-flavoured fish stock
Directions:
Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.
Pour boiling water over green seaweed and cut into bite-size pieces.
Thoroughly mix dressing ingredients and add to cucumbers and seaweed just before serving.
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