|The Book of Hors D'Oeuvres and Canapes|
|by Inja Nam|
Written for the professional caterer, The Book of Hors D'oeuvres and Canapes is a complete guide to the preparation, transportation, and presentat...
1 - 10 of 11 for conch salad
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The best conchs are those that ... hours before serving. Taste and add salt and pepper and cayenne pepper, if needed. 1-2 hot peppers is usually enough.
Cover conch with ice water ... are added. Mix well, transferring to a larger dish if necessary. May be stored in refrigerator, covered, for 4 or 5 days.
Mix conch, onions, tomatoes, ... pepper together with vinegar in a large bowl. Put in refrigerator for a half hour. Then serve on top of a bed of lettuce.
Chop conch and onions very ... green pepper into 1/2 inch cubes. Add all the above seasonings and lime juice. Toss lightly. Chill thoroughly. Serves 4 to 6.
In a salad bowl, combine all ingredients and mix thoroughly. Cover bowl and refrigerate for 30 minutes. Mix again before serving.
Combine all ingredients. Chill thoroughly. Serve on lettuce.
Dice all ingredients. Mix together in a large bowl. Add hot pepper and salt to taste. Serve over fresh lettuce.
Boil snail conches for 45 minutes until tender. Clean and slice snails as thin as possible. Mix the first 5 ingredients together in a bowl. Add the ...
Clean and cook ... tentacles, they're the best. Place in a bowl with conch. Squeeze lemon and lime over seafood. Add remaining ingredients, stir and enjoy.
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