|Growing Up in a Korean Kitchen: A Cookbook|
|by Hisoo Shin Hepinstall|
Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman's cultural and culinary story, weaving childhood reminiscences with lov...
1 - 10 of 29 for easter salads
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Toss all ingredients ... medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad. Then follow salad directions.
This brilliantly colorful and healthful salad will be the ... depending on how many other dishes are being served. This recipe may be doubled or tripled, etc.
Mix pineapple, including liquid, with marshmallows and let set. Mix mayonnaise and cream cheese together. Whip cream and combine with mayonnaise and ...
Mix well and ... squeezed lemon juice 3 tbsp. Dijon 1 1/2 tbsp. water Salt, pepper & garlic to taste Mix well and chill. Toss with salad just before serving.
Mix all together. Chill. (Grandma chills her for 24 hours). (We use traditional white marshmallows, but you can use pastel colors).
Dissolve lime Jello in 2 cups hot water. Add 2 cups cold water. Pour into 13 x 9 inch pan. Chill until mostly set. Dissolve peach Jello in 1 cup hot ...
Prepare the 2 boxes Jello according to package. Add crushed pineapple. Pour in baking dish and let chill. Cream Dream Whip, sugar, and cream cheese ...
Break eggs carefully, ... into egg cartons; chill until firm. Break away shells; serve in nests of coconut on large chop plate or individual salad plates.
Chilled half pears for body, almond slices for ears, dab of cottage cheese for tail, half cherry for nose and raisins for eyes. Serve on lettuce leaf ...
Boil one cup ... lettuce. Top the salad with a dressing ... one tablespoon of mayonnaise. (May also be put into square dish to jell then cut into squares).
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