Fawltytowershavartisalad Recipes

FAWLTY TOWERS' CHEESE SALAD

Fawlty Towers' Cheese Salad image

I am posting this recipe in honour of Terry (the chef) and Manuel (the trainee waiter from Barcelona with marginally more intelligence than a monkey), two of the bumbling employees of the world-famous English hotel managed by Basil Fawlty.

Provided by Millereg

Categories Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 slices smoked bacon, cut into bite size pieces
2 ounces unsalted butter
3 cloves garlic, crushed
4 slices bread, crusts removed,cut into ½ inch cubes
2 -4 ounces Stilton cheese, crumbled
4 tablespoons mayonnaise
3 fluid ounces table cream
black pepper
mixed salad green

Steps:

Cook the bacon in a pan for 7-8 minutes or until crisp.
Remove with a slotted spoon and drain on absorbent paper.
Add the butter to the pan and melt.
Add the garlic and bread and cook for 3-4 minutes until crisp and golden.
Drain on absorbent paper.
Mix the cheese (Stilton is a wonderful English blue-veined cheese – you may substitute other blue-veined cheese) and mayonnaise together.
Stir in the cream and black pepper.
Beat well to blend.
Mix the salad leaves, bacon and croutons together.
Place on serving plates, top with the dressing and serve.

BAKED HAVARTI CHICKEN

Baked Havarti Chicken image

Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.

Provided by BCWEBB

Categories Chicken Breasts

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

4 boneless, skinless chicken breast halves
Italian dressing
1 tablespoon Greek seasoning, or to taste
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
½ teaspoon garlic salt
1 (8 ounce) package sliced fresh mushrooms
salt to taste
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian dressing and Greek seasoning in a bowl, at least 30 minutes.
Place chicken in a 9x13-inch baking dish. Sprinkle top with additional Greek seasoning.
Bake in preheated oven until no longer pink in center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt; bring to a boil. Stir in mushrooms; reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Seasoning mixture with salt.
Arrange green chili peppers lengthwise and Havarti cheese on top of chicken. Return to the oven and bake until cheese has melted, about 5 minutes. Top chicken with mushrooms and pan juices.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 12.7 g, Cholesterol 109.8 mg, Fat 33.7 g, Fiber 1.5 g, Protein 33.2 g, SaturatedFat 12.3 g, Sodium 2612.9 mg, Sugar 8 g

CRISPY WALDORF SALAD

Crispy Waldorf Salad image

Photograph by Anna Williams

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1 cup pecan halves
1 one-pound fennel bulb, trimmed
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
1 Granny Smith apple
1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
4 stalks celery, strings removed, thinly sliced crosswise
6 to 8 escarole leaves, stacked and cut crosswise into thin strips
1/4 cup chopped fresh dill
1/4 cup plain yogurt
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.
Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.
Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.
In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.

CREAMY FAUXTATO SALAD

Creamy Fauxtato Salad image

I wanted to find a keto-friendly way to still have my potato salad with the Christmas ham. Came out so good, hubby went back for seconds. Essentially, you can just replace the potatoes with steamed cauliflower in your favorite potato salad recipe. I took my mom's creamy potato salad and changed the potatoes for cauliflower.

Provided by April D

Categories Salad Vegetable Salad Recipes Cauliflower

Time 6h40m

Yield 12

Number Of Ingredients 10

Ingredients

1 head cauliflower, cut into bite-sized pieces
3 stalks celery, sliced
1 medium green bell pepper, chopped
⅓ cup finely chopped onion, or more to taste
1 ¼ cups mayonnaise (such as Duke's®)
1 tablespoon vinegar
1 tablespoon mustard
½ teaspoon salt
½ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped

Steps:

Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 7 minutes. Remove from heat and immediately rinse with cold water, then set aside to cool.
Combine celery, green pepper, and onion in a large bowl. Add mayonnaise, vinegar, mustard, salt, and pepper and thoroughly mix together. Add cauliflower and eggs; toss lightly until mixed.
Cover and chill for until flavors have melded, 6 to 24 hours.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 5 g, Cholesterol 114.7 mg, Fat 20.9 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 312.2 mg, Sugar 2.3 g