Ilfornelloroastontarioapplesalad Recipes

APPLE-ORANGE SALAD

Steps:

• Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
• Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.

APPLE COLESLAW

Steps:

• Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
• Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

SMOKY ARUGULA AND APPLE SALAD

Steps:

• Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
• Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

APPLE COLESLAW

Steps:

• Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.

EASY APPLE COLESLAW

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

CARAMEL APPLE SALAD

Steps:

• Place butter lettuce on a platter. Top with apples. Drizzle with ice cream topping. Top with walnuts.

APPLE SALAD

Steps:

• Freeze candy bars, transfer to a resealable plastic bag, and crush into small pieces with a hammer or mallet.
• Whisk pudding mix into whipped topping. Add apples and crushed candy bars; stir together and serve cold.

A IS FOR APPLE SALAD

Steps:

• In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange extract. Cool. , In a large serving bowl, combine the pineapple, oranges, apples and grapes. Add dressing; stir gently. Cover and refrigerate until serving.

STRACCIATELLA II

Steps:

• Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
• Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
• Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
• In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

IL FORNELLO ROAST ONTARIO APPLE SALAD

Steps:

• BACO BALSAMIC GLAZE:.
• In small saucepan on medium heat, reduce the wint to 1/4 cup.
• Add Vinegar, onion, honey and bay leaf.
• Cook until liquid is reduced to 1/2 cup.
• Strain onions and bay leaf.
• Refrigerate in a squirt bottle until ready to use.
• Try to remove from fridge 1 hour before using.
• MAPLE VINAIGRETTE:.
• In small saucepan, reduce vinegar to 1/3 cup over medium heat.
• Stir in oil, sugar, salt, pepper and shallot.
• Refrigerate in a squirt bottle until ready to use.
• ROAST APPLE SALAD:.
• Cook bacon over medium heat until nearly crisp (about 80 % cooked).
• Drain on paper towels.
• Cut each slice in half.
• Core and peel apples and cut each into 4 thick rings. (Can't be done ahead).
• Season each with salt, pepper and nutmeg.
• Melt butter in a large skillet over medium high.
• Add apple rings.
• Drizzle each with 1 tsp honey.
• Cook 2 minutes per side, until golden.(If the heat isn't high enough, the apples will turn to mush).
• Transfer 4 apple rings to a baking sheet.
• Arrange 4 pieces of bacon on each apple slice, leaving the core area open.
• Top each with 1 tablespoons of cheddar.
• In the upper third of the oven, broil on high for 2 minutes.
• Top each ring with the remaining apple rings to make sandwiches.
• Divide spinach over centre of 4 plates.
• Top each with an apple sandwich stack.
• Drizzle Baco Balsamic Glaze around the rim of each plate (about 1 tsp or to taste).
• Drizzle Maple vinaigrette over each apple stack (also about 1 tsp or to taste).
• Refrigerate remaining glaze and vinaigrette for other uses.