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Dawn_MO

Here are some lunch ideas.


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #12346 at 10:08 pm on Oct 21, 2008

The link is to Cathy Z's oodles of noodles recipes, most of which I have made and they are delish and economical.

We really liked these. I served them with a coleslaw (made with sour cream and cilantro) instead of the romaine. You could use some leftover chicken in place of the smoked turkey.

* Exported from MasterCook *

TURKEY WRAPS WITH CHIPOTLE MAYONNAISE

Recipe By :Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) -- ¥
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away

Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.
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I sold these at the market and I was always happy if I had any leftover. Easy to make ahead and fairly inexpensive. I stopped putting the Swiss cheese on it because it seemed odd to me. The olive salad I made is below it.


* Exported from MasterCook *

Tunaletta

Recipe By :Dawn/adapted from a couple recipes from BA
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans tuna in olive oil -- drained
3 tablespoons capers -- drained
1/3 cup mayonnaise -- or more to taste
2 tablespoons fresh lemon juice -- or more to taste
3/4 cup olive salad
4 bagels
4 slices Swiss cheese
red onion -- thinly sliced

Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna. Put about 1/4 of the tuna salad on the bottom slice of the bagel. Put a few slices of onion, if desired on top of the tuna. Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.

* Exported from MasterCook *

Olive Salad ala Dawn

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups green olives stuffed with pimento
1 1/2 cups black pitted olives
1/2 tin anchovies -- with oil
4 cloves garlic, or more to taste
3/4 cup extra virgin olive oil
2 tablespoons capers -- drained

In a food processor pulse the green olives until chopped, not pureed. Place in a non-reactive mixing bowl. Do the same with the black olives. Mix with the green olives. Put the garlic, anchovies, and capers in the food processor and pulse until minced. Add the olive oil and process until well incorporated. Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well. Refrigerate. I am guessing that this will keep in the refrigerator for quite awhile. This makes quite a bit. You might want to halve the recipe. I would add some dried oregano or basil to this for a spicier flavor. Since I was using this for the tunaletta also, I wanted to keep the flavors a little more straight forward.

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This is a delicious easy salad that can be made ahead. I don't remember using that much olive oil in it, and I subbed garbanzo beans for the cannellini beans (they hold their shape better, the garbanzos that is). I have also added dried cranberries to this, but not too far in advance as they will discolor the salad a little.

* Exported from MasterCook *

Tuscan Tuna and Cannellini Salad

Recipe By :Charlie
Serving Size : 6 Preparation Time :0:00
Categories : Formulating Recipes Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers

1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
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This is one of my mother-in-law's signature salad. It is so good.


* Exported from MasterCook *

SALAD WITH BACON VINAIGRETTE

Recipe By :Dorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head red leaf lettuce -- torn
1 small red onion -- thinly sliced
6 pieces bacon -- chopped
1/4 cup cider vinegar
2 tablespoons sugar

Brown the bacon in heavy frying pan. Remove pan from heat. Remove bacon to a paper towel to drain. Remove all but 2 tablespoons of bacon fat from frying pan. Add the vinegar and sugar to the frying pan and mix. Toss the salad with the bacon and vinaigrette, and serve immediately.

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This is one of those recipes that I have posted many times and to my knowledge, no one has made it. I made this for my stepdaughters bridal shower and I thought it was delish. The leftovers were good too.
I used romaine lettuce, radish sprouts, I used a bag of petite sweet peas, thawed, and dry-roasted peanuts.

* Exported from MasterCook *

Overnight Layered Curry Chicken Salad

Recipe By :Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups iceberg lettuce (I used romaine)
1/4 pound bean sprouts (I used 1/2 cup)
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
2 packages frozen Chinese pea pods -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish-style peanuts, -- I used dry rosted
18 cherry tomatoes -- halved
1/2 cup raisins

Spread lettuce in an even layer in a 4 quart bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Pat pea pods dry and arrange on top. In a bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanutsand raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.

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I haven't made this one, but it sounds so good. I might cut back on the amount of oil, and start lightly with the five-spice powder.


* Exported from MasterCook *

Indonesian-style Broccoli Salad

Recipe By :Richard in Cincy
Serving Size : 8 Preparation Time :0:00
Categories : Cranberries Finer Kitchens
Salads Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads broccoli cut into small florets and small chunks of tender stem
1/2 fresh pineapple cut in small chunks
1 cup sunflower seeds
1 cup cashews
1/4 cup toasted sesame seeds
1 small red onion -- minced
1 bunch scallions -- diced, white and green part
1 can sliced water chestnuts
1 cup dried cranberries
juice of 1 lime -- 1 lemon, and 1 orange
zest of the lime
4 cloves garlic -- smashed and minced
1 piece ginger -- (2 inch) grated
1/4 cup cider vinegar
1/4 cup dark sesame oil
3/4 cup peanut oil
1/4 cup soy sauce
1/4 cup mirin
1 tbls. fish sauce
1 tablespoon red pepper flakes
2 tsp. freshly ground white pepper
1/2 cup brown sugar
1/2 tsp. five spice powder
salt to taste.

Combine well and place in serving bowl. Refrigerate until ready to serve. Sprinkle more sunflower seeds and cranberries on top to garnish.

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Link: Cathy Z's Oodles of Noodles


Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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