Cheryls Fenugreekmethi Salad Recipes

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CHERYL'S LEMON CHESS PIE



Cheryl's Lemon Chess Pie image

A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.

Provided by Cheryl

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 3h40m

Yield 10

Number Of Ingredients 9

1 refrigerated pie crust (such as Pillsbury®)
4 extra large eggs
2 small lemons, juiced
2 cups white sugar
½ cup unsalted butter, at room temperature
½ cup whole milk
2 tablespoons all-purpose flour
2 tablespoons corn muffin mix (such as Jiffy®)
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Let pie crust come to room temperature for 10 minutes.
  • Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
  • Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
  • Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 53.3 g, Cholesterol 112 mg, Fat 18.1 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 223 mg, Sugar 41 g

CHERYLS FENUGREEK/METHI SALAD



Cheryls Fenugreek/Methi Salad image

This salad recipe was given to me by my sister in law Cheryl, and it not only looks stunning...it tastes wonderful and is good for you!

Provided by Mrs Beeton wannabe

Categories     Vegetable

Time 10m

Yield 1 large bowl, 10 serving(s)

Number Of Ingredients 7

2 cups medium carrots, grated
1 cup cucumber, sliced thinly
1 cup tomatoes, sliced thinly
1/4 cup onion, sliced thinly
1/2 cup cheese, diced
2 tablespoons fresh fenugreek leaves, washed (methi)
1 -2 tablespoon low-fat mayonnaise

Steps:

  • Mix all the sliced veg together with the mayo in a clear bowl, sprinkle with cheese, then the green fenugreek.
  • Chill and serve.
  • Looks beautiful!
  • Tip: Cut the whole tomatoe, cucumber and onion first into quarters lengthwise, then into slices.
  • It looks neater!
  • Use your own quantites and discretion-- there are no rules!

CHERYL'S COLE SLAW



Cheryl's Cole Slaw image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 12 to 15 servings

Number Of Ingredients 10

2 large heads cabbage, chopped
1 large onion, chopped
1 green or red bell pepper, chopped
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon celery seed
1/4 cup apple cider vinegar
3 carrots, shredded
1 cup mayonnaise
3 to 4 tablespoons sugar

Steps:

  • In a large bowl, combine all ingredients, cover and refrigerate until ready to serve.

CHERYL'S SALAD



Cheryl's Salad image

Make and share this Cheryl's Salad recipe from Food.com.

Provided by Rodeocowgirl

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (3 ounce) package dry Jello gelatin
8 ounces cottage cheese
10 ounces any desired fruit, drained
8 ounces whipped topping

Steps:

  • Mix dry jello with small container of cottage cheese.
  • add a drained can of fruit and 1 small container of whipped topping.
  • lime jello- pineapple.
  • orange jello- mandarin oranges.

Nutrition Facts : Calories 149, Fat 8, SaturatedFat 5, Cholesterol 27.4, Sodium 212.1, Carbohydrate 14.2, Sugar 11.6, Protein 5.6

GREEK-INSPIRED GEMELLI PASTA SALAD



Greek-Inspired Gemelli Pasta Salad image

Go Greek with this delicious Greek-inspired pasta salad!

Provided by Annie Pfannkoch

Categories     Pasta by Shape

Time 35m

Yield 8

Number Of Ingredients 14

½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) package gemelli pasta
3 cups firmly packed baby spinach leaves
1 pint cherry tomatoes, halved
1 (6 ounce) container crumbled feta cheese
½ cup pitted Kalamata olives, halved
¾ medium English cucumber, peeled and diced
½ large red onion, thinly sliced

Steps:

  • Whisk together olive oil, vinegar, garlic, oregano, Dijon, salt, and pepper in a small bowl until well combined.
  • Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain and rinse under cold water. Drain again.
  • Transfer gemelli to a large bowl. Add spinach, cherry tomatoes, feta cheese, Kalamata olives, cucumber, and red onion. Toss with dressing and serve.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 47.8 g, Cholesterol 18.9 mg, Fat 21.8 g, Fiber 3 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 552.2 mg, Sugar 3.5 g

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