|LA Casa Sena: The Cuisine of Santa Fe|
|by John Harrisson|
Sante Fe cooking blends the flavors of three cultures--American Indian, Hispanic and Anglo and leaves a distinctive mark uniquely Santa Fe.
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.
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.
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. ...
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 ...
Put cabbage, brown sugar, and onion in one bowl. Place noodles and peanuts in another bowl to prevent sogginess. Toss together just before serving ...
Result Page: 1
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