BROCCOLI CRUNCH SALAD WITH A PARMESAN TWIST
There are many versions of this classic summertime broccoli salad recipe out there. We love Mary Kay's twist with Parmesan, cranberries, and pine nuts. The combination of bacon and Parmesan cheese make this a savory salad. Cranberries not only add color but a nice sweet contrast in flavor. Pine nuts throughout are a pop of...
Provided by Mary Kay Nugent
Categories Other Side Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Cut off just the florets from one bunch of fresh broccoli.
- 2. Dice onion and combine with florets, dried cranberries, pine nuts, and bacon.
- 3. Combine all dressing ingredients.
- 4. Pour over broccoli mixture.
- 5. Fold together, Cover and chill for at least 2 hours.
- 6. Serve & enjoy!
BROCCOLI SALAD WITH A TWIST
This a variation of the traditional broccoli salad with craisins, bacon bits, sunflower seeds, red onion and poppy seed dressing. I came up with this in response to a healthy carry-in challenge where we were encouraged to bring something from a list of 10 ingredients. Cooking time is chill time.
Provided by LARavenscroft
Categories Apple
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl and mix well.
- Chill 2 hours before serving.
DOUGHNUTS
Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
Provided by Mark Bittman
Categories breakfast, snack, dessert
Time 3h
Yield About 1 dozen.
Number Of Ingredients 8
Steps:
- Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
- Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
- Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 6 grams, TransFat 0 grams
AMISH BROCCOLI SALAD
Make and share this Amish Broccoli Salad recipe from Food.com.
Provided by indygirl79
Categories Cauliflower
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine chopped broccoli and cauliflower in large bowl.
- In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
- Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
- Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
- Refridgerate until serving.
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