|The New Professional Chef (TM)|
|by Paul Bocuse|
This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised.
41 - 50 of 252 for artichoke salad
Cook rice in ... to cool. Drain artichokes and save marinade. ... well. Add dressing and artichokes to rice mixture. Chill for 6 to 24 hours. Serve chilled.
Cook rice according ... and olives. Drain artichokes, reserve the ... place on bed of lettuce leaves, and garnish with cherry tomatoes. This is very good.
Cook rice with ... and olives. Drain artichoke hearts, reserving juice ... add to rice. Add juice to mayonnaise and curry. Mix together and refrigerate.
Cook rice per ... Dijon mustard and artichoke marinade until creamy ... chicken mixture, artichokes and sauce to rice and mix together. Chill and serve.
Drain artichokes; cut in ... to cooled rice. Mix all other ingredients. Add dressing to salad. Stir until blended. Refrigerate overnight before serving.
Blend mayonnaise, curry powder and juice of artichoke hearts. Cook rice ... chicken with rice. Add the vegetables. Chill for 12 hours or more and enjoy.
Cook rice as ... and olives. Drain artichoke hearts, saving liquid. ... artichoke liquid. Mix well. Add to rice, then cut up artichokes. Chill. Serves 8.
A bed of ... avocados, oranges and artichokes. Each person can make his own salad and drizzle a ... ingredients. FOR 8 SERVINGS: Double the ingredients.
Place cleaned mushrooms ... mushrooms. Add marinated artichoke hearts (including juice), ... Refrigerate overnight. Next day add: celery and green olives.
Prepare rice mix ... Use 1/2 of artichoke marinade and small ... and add to rice and mix well. Add artichokes and chicken and toss lightly. Serves 5 to 6.
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