Search results
Results from the WOW.Com Content Network
1. In a medium bowl, combine the vinegar with 1/4 cup of the sugar and half of the garlic and chiles. Add the carrots and let stand at room temperature for 1 hour.
The classic combo of smoked salmon and cream cheese is boosted with crunchy cucumber and pickled red onions. ... Egg salad is wonderful as is. But add bacon, blue cheese, avocado, and tomatoes ...
A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
Crab dip – typically prepared with cream cheese and lump crab meat. Crab ice cream [1] – a Japanese creation, [2] it is described as having a sweet taste. The island of Hokkaido, Japan, is known for manufacturing crab ice cream. [3] Crab in oyster sauce – a Chinese seafood dish of crab served in savoury oyster sauce.
Fried patties, made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes. Pigs in a blanket: United States and Great Britain: A snack or hors d'oeuvre in a variety of countries consisting of a small sausage wrapped in pastry or bacon. Picada: Argentina and Uruguay
A garden salad made from chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. [239] Various stories exist recounting how the salad was invented. Crab Louie: West
1. In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper. 2. In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper.
1. In a medium bowl, combine the vinegar with 1/4 cup of the sugar and half of the garlic and chiles. Add the carrots and let stand at room temperature for 1 hour. 2. Meanwhile, in a bowl, combine the lime and tangerine juices, shallot, fish sauce, sambal oelek and water. Stir in the remaining garlic, chiles and 1 tablespoon of sugar. 3.