cream asparagus soup

Vegetable broth added to stockpot and combined with chopped fresh asparagus, thinly sliced potato, chopped onion and chopped celery. Vegetables are simmered in broth until tender. Soup is pureed in food processor until smooth. Puree is returned to stockpot and combined with unbleached all-purpose flour, whole milk, sea salt, fresh ground black pepper, and dried tarragon. Soup is heated through and served hot.

Ingredients -

2-1/2 cups Vegetable Broth or Stock 1 pound Fresh Asparagus, trimmed and cut into 1/2-inch pieces 1 Large Baking Potato, thinly sliced 1/2 Medium-Sized Onion, chopped 1/2 cup chopped Celery 2 tablespoon Unbleached All-Purpose Flour 2 cups Whole Milk 1/4 teaspoon Sea Salt 1/4 teaspoon Fresh Ground Black Pepper 1/4 teaspoon Dried Tarragon

Preparation:

1. Bring the broth to a boil in a large saucepan over medium heat. 2. Add the onion, celery, asparagus and potato then reduce the heat and cook for 25 to 30 minutes. 3. Pour the soup mixture and the flour into a food processor and purée until smooth. 4. Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through. 5. Serve Immediately. Soup Making Tips - Asparagus While most often cooked before being eaten, asparagus can be eaten raw. Sand and dirt can may be lurking on the spears, so it is wise to rinse the spears lightly in cold or warm water and trim off any hard portion of the base that may be inedible. Soup Making Tips - Pureeing When pureeing soup, work in small batches and be very careful with hot liquids. Never overfill your blender or food processor and risk potential danger. One idea is to puree small batches and pour them into a large bowl. When finished, rinse and wipe your stock pot clean, and return the pureed soup to the clean stock pot. Another popular method is to have a second stockpot to receive the soup after each small batch has been pureed.

Fried Chicken Salad with Dilled Ranch Dressing

Posted by bettyboop50 at recipegoldmine.com April 29, 2001

1/3 C. pecan pieces
1/4 C. buttermilk
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. dried dill
1/2 tsp. dried tarragon
1/4 Tbsp. coarse grind pepper
1/8 tsp. garlic powder
2 tsp. oil
1 (9 oz.) pkg. fully cooked breaded
chicken breast tenderloins
2/3 C. frozen corn kernels
6 C. green leaf lettuce, torn into pieces,
1/3 C. red onion, thinly sliced

Preheat oven to 350 degrees F.

Spread pecans on baking sheet; bake until golden and fragrant, 4-5 min.

Mix together buttermilk, mayonnaise, lemon juice, dill, tarragon, pepper and garlic powder; set aside.

In nonstick skillet heat oil over med.-high heat. Add chicken; cook, turning once, until golden-brown and heated through, 4-5 min. Remove chicken.

Add corn to same skillet, cook, stirring, until heated through and just starting to brown, 2 min.

In bowl Mix together lettuce and onion with reserved pecans and corn; arrange on servings plate. Top with chicken: drizzle with dressing.

Servings 4.

Asian Style Chicken Salad

Servings 4.

4 (4 oz.) skinless, boneless chicken breasts halves, cut into thin strips
3/4 C. Oriental-style peanut sauce or black bean sauce
1 med. cucumber, thinly sliced (about 2 C.)
2/3 C. sliced green onions
2 dried red chile peppers, chopped
1/2 C. unsalted dry-roasted peanuts (optional)
Green leaf or romaine lettuce leaves

In a shallow glass dish, Mix together chicken and peanut sauce. Toss to coat. Cover with plastic wrap and refrigerate for 30 min.

Spray a lrg. nonstick skillet with vegetable cooking spray. Add chicken to skillet. Discard marinade in dish. Saut chicken over med. heat until no longer pink, about 3 to 4 min. Stir in cucumber, green onions, chili peppers, and peanuts. Saut for 1 min. longer. Remove from heat.

Arrange lettuce leaves in a single layer on a servings platter. Spoon chicken mixture over lettuce. Serve immediately.

classic potato salad

Ingredients:

Potatoes
6 hard boiled eggs
mayonnaise

I added a few extra veggys:

Purple onion
Orange peppers
broccoli
celery

Peel and boil enough potatoes to fill your salad bowl. Rinse cooked potatoes under cold water and let cool. When cooled, put the potatoes back in the pot and chop them into roughly even sized pieces.

Peel and chop 4 of the hard boiled eggs and add them to the pot.

Chop the vegetables and add a little at a time until you have an even mix

Add mayo a little at a time while mixing it into the salad.

When you have the right consistency, sample and add salt to taste. For this salad I added a touch of louisiana sauce to give it a little zip.

When ready, transfer salad to your bowl, peel and slice the remaining 2 eggs and place on top of the salad. Garnish with a little paprika if desired and you are ready to eat.

Classic Potato Salad

bean salad recipes

ingredients:
1 can mixed beans
Olive oil(about1/3cup)
Balsamic vinegar(about 50/50 with oil)
1-2 slices red onion
1/4 orange pepper
1 celery stick
1/2-1 clove garlic
Oregano-1 pinch
Basel-1-pinch
1/4 cup sugar(optional)



Drain can of beans and put in large bowl

Chop vegetables, mince garlic and mix with beans

Mix oil and vinegar with oregano and basel. The oil/vinegar should be about 50/50 but mix it to your preference.

Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavour just keep the salad in the dressing until it's eaten.