Tag: Small Cubes

Must Try Soup and Salad Recipes

A meal is never complete without either a soup or a salad as an appetizer. Salads are fairly easy to make while soups differ on the level of difficulty of its execution. However, compared to main courses, these can be whipped up in no time.

Quick Chinese Egg Drop Soup

Ingredients:

4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten
2 to 3 green onions, finely diced

Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.

Note: You can also add sliced mushrooms to this.

Gaisburger Marsch (Brisket of Beef Soup/Stew)

Ingredients:

1 pound brisket of beef
1 pound soup (stewing) bones
5 ounces celery
1 small root of parsley
1 to 2 leeks
1/2 onion
1 bay leaf
3 cloves
peppercorns
salt
1/2 pound potatoes
1 to 2 ounces butter or margarine
3 onions
6 to 8 ounces cooked egg noodles

Place meat and bones in a saucepan and cover with water. Bring to a boil. Remove froth. Clean vegetables and add to stock. Stir in herbs and spices. Cook for 90 minutes.

Peel potatoes, wash and cut into small cubes. Cook potatoes separately in salted water. Drain when tender. Remove meat and bones from stock. Dice meat. Strain stock.

Melt butter or margarine in a pan, add sliced onions and braise until golden brown. Alternately put meat, potatoes, and boiled noodles in a soup tureen layer by layer. Cover with hot stock. Sprinkle with braised onions before serving.

Pungent Thai Sauce For Soups

Ingredients:

1 teaspoon garlic, finely chopped
1/2 cup Rose’s Lime Juice
3 teaspoons cayenne pepper
3 tablespoons fish sauce
2 tablespoons soy sauce
6 teaspoons sugar

Combine the ingredients in a bowl and whisk to incorporate.

FRESH CUCUMBER SALAD RECIPE

Ingredients:

6 cups fresh cucumbers
1 cup sweet pepper, sliced thin
2 onions sliced into rings
1 teaspoon salt
1 teaspoon celery seed
2 cups sugar
1 cup white vinegar

Directions:

Mix well. Put in refrigerator, let stand overnight.

CUCUMBER AND GREEN SEAWEED SALAD RECIPE

Ingredients:

2 cucumbers
2 radishes
Salt as needed
1 3/8 ounce green seaweed

Dressing:

3 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon sugar
2 teaspoons
kelp-flavoured fish stock

Directions:

Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.

Pour boiling water over green seaweed and cut into bite-size pieces.

Thoroughly mix dressing ingredients and add to cucumbers and seaweed just before serving.

Go Meditarrenean With Greek Salad

Greek Salad is characterize by its fresh taste. Made only with crisp vegetables. It is a very healthy dish that requires little or less than ten minutes to prepare. Greek salads are a fusion of colors. You have the greens, the yellows, the reds and the oranges. Below is a compilation of some of the most fantastic Greek salad recipes.

GREEK SALAD RECIPE

3 tablespoons extra virgin olive oil
1 tablespoons lemon juice
1 clove garlic: minced (crushed)
teaspoon dried oregano
teaspoon sea salt
teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes: cut into wedges
red onion: sliced into rings
cucumber: sliced into thick half-moons
green pepper (capsicum): julienned
4 oz (120g) feta cheese: cut into small cubes
16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

MEDITERRANEAN GREEK SALAD

INGREDIENTS

3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced

DIRECTIONS

1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

GREEK SALAD

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.

Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Natashas Greek Salad

1 bunch leaf lettuce
2 cucumbers
4 large tomatoes
1 small yellow onion

Garnish:

Greek black olives
feta cheese

Dressing:

1 part red wine vinegar
1 part olive oil
crushed garlic
salt and pepper to taste
2 pinches sugar

Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2). Combine and garnish to taste. One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine.