Salads.BroccoliSalad History
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May 22, 2014, at 09:20 PM
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Deleted lines 30-36:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Yuka]] — [-04 May 2014, 17:50-]
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Garlic Ranch Chicken [serve 4]4 skinless, boenless chicken breasts1 cup fat free ranch dressing2 tablespoons chopped garlic1 tablespoon chopped fresh basil Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.Preheat grill to medium heat.Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork. -Saucy Parmesan Chicken [serves 4]4 small boenless skinless chicken breast halves (1 lb.)1/4 cup Reduced Fat Dressing1/4 cup Grated Parmesan Cheese Place all ingredients in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing and cheese.Refrigerate 30 min. to marinate, laying bag flat so chicken pieces do not overlap in bag.Preheat oven to 425baF. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake 20 min. or until cooked through (165baF).
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May 05, 2014, at 12:50 AM
by - Comment added
Added lines 31-37:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Yuka]] — [-04 May 2014, 17:50-]
>>messageitem<<
Garlic Ranch Chicken [serve 4]4 skinless, boenless chicken breasts1 cup fat free ranch dressing2 tablespoons chopped garlic1 tablespoon chopped fresh basil Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.Preheat grill to medium heat.Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork. -Saucy Parmesan Chicken [serves 4]4 small boenless skinless chicken breast halves (1 lb.)1/4 cup Reduced Fat Dressing1/4 cup Grated Parmesan Cheese Place all ingredients in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing and cheese.Refrigerate 30 min. to marinate, laying bag flat so chicken pieces do not overlap in bag.Preheat oven to 425baF. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake 20 min. or until cooked through (165baF).
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April 21, 2013, at 02:01 AM
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Changed line 3 from:
Preparation: mix; marinate\\
to:
Preparation: mix, marinate\\
November 05, 2011, at 09:18 PM
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Deleted lines 30-35:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Stone]] — [-04 November 2011, 16:46-]
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I actually found this more entreatining than James Joyce.
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!!!!![[~Stone]] — [-04 November 2011, 16:46-]
>>messageitem<<
I actually found this more entreatining than James Joyce.
>><<
November 04, 2011, at 11:46 PM
by - Comment added
Added lines 30-36:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Stone]] — [-04 November 2011, 16:46-]
>>messageitem<<
I actually found this more entreatining than James Joyce.
>><<
May 25, 2008, at 02:29 AM
by -
Changed lines 26-27 from:
1/4 cup sugar or less (or 4 packets Equal)
to:
1/4 cup granulated sugar or less (or 4 packets Equal)
May 25, 2008, at 02:28 AM
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Name: Broccoli Salad\\
Key Ingredient: broccoli flowerets\\
Preparation: mix; marinate\\
Cuisine: American\\
Source: Lisa Crompton/Leanne Van Horn\\
Food Group: vegetable\\
Meals: lunch, dinner, picnic\\
Courses: salad\\
Temperature: cold\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 4:30\\
Servings: 4
1/2 pound bacon (regular or turkey)\\
1 bunch broccoli (flowerets only)\\
1/2 cup sliced green onion\\
1 cup chopped celery\\
1 cup red seedless grapes, sliced\\
1 cup green seedless grapes, sliced\\
1/2 cup (4 ounce package) slivered almonds
Dressing:\\
1 cup mayonnaise\\
1 teaspoon white vinegar\\
1/4 cup sugar or less (or 4 packets Equal)
Cook bacon until crisp and coarsely chop. Cut broccoli flowerets into bite-size pieces. Combine broccoli flowerets, green onion, celery, grapes, almonds and bacon. Set aside.\\
Combine dressing ingredients and mix with broccoli mixture. Stir to combine. Marinate in refrigerator for at least 4 hours.
Key Ingredient: broccoli flowerets\\
Preparation: mix; marinate\\
Cuisine: American\\
Source: Lisa Crompton/Leanne Van Horn\\
Food Group: vegetable\\
Meals: lunch, dinner, picnic\\
Courses: salad\\
Temperature: cold\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 4:30\\
Servings: 4
1/2 pound bacon (regular or turkey)\\
1 bunch broccoli (flowerets only)\\
1/2 cup sliced green onion\\
1 cup chopped celery\\
1 cup red seedless grapes, sliced\\
1 cup green seedless grapes, sliced\\
1/2 cup (4 ounce package) slivered almonds
Dressing:\\
1 cup mayonnaise\\
1 teaspoon white vinegar\\
1/4 cup sugar or less (or 4 packets Equal)
Cook bacon until crisp and coarsely chop. Cut broccoli flowerets into bite-size pieces. Combine broccoli flowerets, green onion, celery, grapes, almonds and bacon. Set aside.\\
Combine dressing ingredients and mix with broccoli mixture. Stir to combine. Marinate in refrigerator for at least 4 hours.