My Home Recipe

My lunch! This is a very big bowl of homemade salad that i prepared in the office. Brought fresh letture, green apple and carrot to the office and prepared together with boss. She has one small bowl and I finished the balance within 15 mins time.

I have forget what the name of this dish is. It is a Thai style salad that is taste spicy and sour. Main ingredients include green mango, chili, peanuts and lime juice. I like this very much, it should be the best side order if you want to enjoy beer. I used to have this when I gather with friend and have a drink.

Ingredients:
4 ounces blue cheese – such as Roquefort
½ cup sour cream
½ cup mayonnaise
1/4 teaspoon pepper
1 dash hot pepper sauce
¼ cup chives – minced

How to Prepare:

1. In a small bowl, break up the cheese with a fork and mash it lightly, leaving some small chunks.
2. Add everything else but the chives and mix together thoroughly.
3. Stir in the chives.
4. Cover the bowl tightly and store in the refrigerator up to a week.

Ingredients:
Bibb or leaf lettuce
gorgonzola cheese
pecan pieces (toasted in butter on stove top. Be careful because pecans will burn before butter. Make sure to toast them for full effect)
olive oil/balsamic vinegar
salt and pepper

How to Prepare:

1. There’s something about the combination of these flavors that’s out of this world.
2. For those with a few carbs to spare, throw in a bit of chopped-up pear.
3. If I’m having a sweet or a salty craving, this salad will almost always take care of it. (Left over flank steak also beefs up this dish).

Ingredients:
1 cup mayonnaise
¼ cup egg substitute
¼ cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 ½ tablespoons lemon juice
1 tablespoon anchovy paste
2 cloves garlic – pressed
2 teaspoons sugar
½ teaspoon coarsely ground pepper
¼ teaspoon salt
¼ teaspoon dried parsley – crushed fine

How to Prepare:

1. Combine all ingredients in a medium bowl.
2. Use an electric mixer to beat ingredients for about 1 minute.
3. Cover bowl and chill for several hours so that flavors can develop. Makes approximately 2 cups.
4. This dressing keeps for weeks and weeks in the fridge in a covered container (if it’s even around that long).

Ingredients:
4 ounces spinach leaves
4 ounces baby lettuce leaves
1 cup sliced strawberries — *reserve about ¼ cup
½ cup jicama slices *cut into matchstick pieces
1 pound boiled shrimp, jumbo – peeled and chilled
1 tablespoon balsamic vinegar
6 ounces plain yogurt — *s/f vanilla, not plain
½ cup sliced red onion

How to Prepare:

1. Cut lettuce and spinach however you like and place on 4 plates.
2. Divide jicama, onion, shrimp and strawberries on top.
3. In a blender or food processor, blend reserved strawberries, yogurt and balsamic vinegar.
4. Drizzle over the salads.

*IF you use plain yogurt, add ½tsp vanilla extract and 1 packet sweetener to the dressing mix when you blend it.

Ingredients:
1 pound lean ground beef
½ pound chorizo 2 — *see recipe
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground cumin
½ cup water
6 cups shredded lettuce
½ cup diced onion
½ cup diced tomato
½ cup diced avocado
1 cup shredded brick cheese – or pepper jack
4 tablespoons sour cream
4 tablespoons salsa
2 tablespoons heavy cream

How to Prepare:

1. Combine salsa, sour cream and heavy cream and refrigferate.
2. Saute ground beef, chorizo, chili powder, garlic powder, oregano and cumin until browned.
3. Add water, reduce heat, cover and simmer for 10-15 minutes, stiring occasionally.
4. Remove lid and continue to simmer until water is almost all gone.
5. Taste for seasoning and add salt and pepper if needed.
6. Place lettuce in a gallon sized zipper bag and pour sour cream mixture over it.
7. Seal and shake to coat lettuce with dressing.
8. Divide lettuce among 4 plates and then divide remaining ingredients(including cooked mixture) evenly.

Ingredients:
1 Medium Head Cabbage
½ Cup peanuts – I use spanish salted
1 Cup Sour Cream
1/2 Cup mayonnaise Sweetener

How to Prepare:

1. In food processor chop cabbage semi fine.
2. Remove and process peanuts until chopped coarsely (be careful not to process too long or you’ll
   have peanut butter).
3. Mix the sour cream, mayo and sweetner to taste, then mix with cabbage and peanuts.
4. Let set a few hours in the fridge to blend flavors.
5. I usually save a few peanuts whole and add when I serve.

NOTES : Counts for sweetener not included in totals.

Ingredients:
2 cups jicama – peeled and cubed
2 tablespoons lemon juice
½ cup strawberries – cut into ¼s
½ cup celery – sliced
½ cup mayonnaise – more or less to taste
2 packets splenda
3 tablespoons slivered almonds
2 tablespoons blue cheese crumbled(optional)
4 cups romaine lettuce – shredded

How to Prepare:

1. Toss Jicama cubes with lemon juice and let sit 5 minutes.
2. Mix in remaining ingredients.
3. Refrigerate 30 minutes or more before serving.
4. Divide lettuce among 4 plates and spoon ¼ of the salad over the top of each.

Ingredients:
Fresh broccoli florets
Boiled eggs
Green olives
Red Onion
Mayonnaise
Black Pepper
Paprika
Salt

How to Prepare:

1. Quantities of everything according to taste.
2. I would use I bunch brocooli, 3 eggs chopped in large pieces, ½ cup olives, ½ large red onion chopped.
3. The rest of the ingredients really depend on your preferences, but black pepper really makes this salad.
4. Mix everything together and coat well with mayo.
5. Chill and serve.