|The Tuscan Cookbook|
|by Maggie Beer|
Six years ago Stephanie Alexander and Maggie Beer went to Italy to run three cooking schools.
Results 1 - 10 of 18 for roman salad
Result Page: 1
Cook pasta until ... mixture. Mound the salad into serving bowl ... salad. Best to make 3 hours ahead of time. May store in refrigerator for up to three days.
Layer first 6 ingredients in dish as listed. Spread top with Hellmann's real mayonnaise. Sprinkle with cheese. Chill. Let stand overnight. Toss ...
Mix well. Put 2 slices eggs on top. Serve at room temperature or chill and serve later. Makes 5 main dish servings.
Mix all ingredients together and place in a covered container for about 24 hours. Serves 8 to 10.
Place meat in a shallow dish. Pour dressing over. Marinate at room temperature for 2 hours or in the refrigerator for 4 hours or overnight. Pour off ...
Mix together: 1/2 ... salt & pepper Salad Supreme Put cabbage ... serve it. Before serving add almonds, celery, onions and almonds. Enjoy. Serves 10-12.
In a large bowl, crush garlic with fork and the salt. Squeeze in lemon; add Worcestershire sauce, pepper and oil. Stir well. Add Romane and mix well. ...
Combine above ingredients. Crush the uncooked noodles in salad. Dressing for ... well. Pour on salad. This can be cut in half as it makes a very large salad.
Put cabbage, brown sugar, and onion in one bowl. Place noodles and peanuts in another bowl to prevent sogginess. Toss together just before serving ...
1. Drain beans, water chestnuts, sprouts (mix, match, add to, or delete from this first group of 7 ingredients). 2. Mix first 7 ingredients with the ...
Result Page: 1
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