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Recipes published in ‘Pizza

Scallop Salad

Recipe

Title: SCALLOP SALAD
Categories: Chinese, Salads, Seafood
Yield: 6 servings

————————-SCALLOPS————————-
1 lb To 2 lb scallops
2 tb Olive oil
1 Garlic clove

————————-DRESSING————————-
Juice of 1 lemon
1/2 c Oil
1 Clove garlic, crushed
1 ts Ginger, fresh, grated
1 tb Sesame oil

SALAD lettuce red pepper, julienned fresh whole
cilantro mushrooms (snow?) the ones with long stems
and tiny heads

Mix dressing ingredients and let sit while preparing
the rest of the dish. Arrange on each plate a bed of
lettuce, mushrooms on either end with heads pointing
out, sprinkle red peppers from center out (like spokes
of a wheel) and arrange whole cilantro amongst the
peppers. Saute the scallops in the olive oil and
garlic until just done. Drain and then pile in the
middle of each plate. Pour dressing over top and serve
immediately.

Origin: Cooking with Yan, TV show Shared by: Sharon
Stevens

—–

Popularity: 2% [?]

  • Filed under: Pizza
  • Macayo Fajitas

    Recipe

    Title: Macayo Fajitas
    Categories: Mexican, Sauces, Appetizers
    Yield: 6 servings

    1 tb Salt
    1/4 tb White pepper

    ————————-TOPPINGS————————-
    1/4 Lime, squeezed
    1 c Sour cream
    3 Cloves fresh garlic, chopped
    1 c Guacamole
    2 tb Vegetable oil
    1 c Salsa
    6 Lime wedges
    1 lb Beef skirt, also known
    -As flank steak (or chicken
    Breast), sliced into 1/4- by
    3-Inch long strips

    ————————-GARNISHES————————-
    1/2 c Olive oil (or chili oil,
    For spicier taste)
    -Avocado chunks
    1 cn Whole green chiles, Chopped
    -tomatoes
    Sliced into strips
    -Shredded lettuce
    1 lg Whole onion, halved Chopped
    -jalapenos

    Macayo Fajitas

    (This basic fajita recipe is from the Johnson family
    which owns the Macayo chain.) **

    and sliced Chopped fresh
    cilantro

    For marinade, in a large bowl, whisk together salt,
    pepper, lime, garlic and vegetable oil. Put meat in
    marinade and set aside for at least one hour.

    Heat oven to 200 degrees; set tortillas in for 1 to 3
    minutes, to warm. Remove and put in a covered basket.

    Heat a large skillet and add olive oil. Add marinated
    meat and saute until onion becomes transluscent.

    Place cooked meat in a large bowl or platter and serve
    with tortillas, toppings and garnishes.

    For each fajaita, fill a tortilla with meat and
    desired amounts of garnishes and toppings and roll up
    like a burrito.

    Serve with refried beans, black beans or Spanish rice.
    Make 4 to 6 servings.

    VARIATIONS: For spicier marinade, add cayenne pepper
    or crushed dry red chili pepper. Instead of lime
    juice, try pineapple juice, papaya juice, beer, wine
    or barbecue sauce.*

    *(Cooks note:) I like to use tequila, and marinate
    myself a bit while I’m doing the cooking. It makes it
    much easier to roll up like a burrito. It is the
    unrolling that becomes a bit difficult.

    —–

    Popularity: 4% [?]

  • Filed under: Pizza
  • Caesar Salad (Warner)

    Recipe

    Title: CAESAR SALAD (WARNER)
    Categories: Salads, Ceideburg
    Yield: 6 servings

    2 To 3 medium garlic cloves
    6 To 8 anchovy fillets,
    -drained
    1 tb Dijon-style mustard
    Salt, freshly ground black
    -pepper
    1/2 c Best-quality olive oil
    4 To 5 tablespoons fresh
    -lemon juice
    1 sm Egg
    1 lg Head romaine lettuce
    1/2 To 2/3 cup freshly grated
    -Parmesan cheese
    Croutons (instructions
    -follow)

    Make the croutons ahead for this traditional recipe from Joie Warner’s
    “Salads” (Hearst Books, 1988).

    With the motor running, drop garlic cloves into the bowl of a food
    processor fitted with the steel blade. Mince, then add anchovies and
    process to combine.

    With the motor running, add oil in a thin stream until thickened. Add
    lemon juice and egg; process a few seconds to combine.

    Tear lettuce leaves into manageable pieces and place in a large salad
    bowl. Add dressing and toss. Sprinkle with Parmesan cheese, toss
    again, and top with croutons.

    Serve at once, passing the pepper mill for each person to add to
    taste.

    Makes 6 servings.

    CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality
    olive oil in a large skillet. Add 2 small garlic cloves, minced; 1
    teaspoon oregano; and 1/2 teaspoon thyme.

    Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and
    fry until lightly browned. Remove to a paper-towel-lined plate to
    drain.

    Posted by Stephen Ceideburg; February 14 1991.

    MMMMM

    Popularity: 3% [?]

  • Filed under: Pizza
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