Chocolate Fondue

Chocolate Fondue Good but not as good as many i have tried ! Easy to make though Nice Chocolate Fondue.

Ingredients:

For 4 servings

250 ml cream

200 g milk chocolate

200 g dark chocolate

1 package vanilla sugar

1 banana

1 apple

2 slices pineapple

200 g strawberries

2 kiwi

Method - Chocolate Fondue

1 The cream in a saucepan, chop the chocolate small and dissolve slowly with stirring. Vanilla sugar Stir and keep warm.

2 The banana and the apple peel, cut the banana into thick slices, remove seeds and cut the apple into slices. The crushed fruit with lemon juice Drizzle.

3 pineapple slices into bite-sized pieces. Wash the strawberries, entkelchen and drain. Peel the kiwis and cut into pieces.

4 The fruit decoratively on plates and the chocolate fondue to serve.

Preparation time: 25 minutes

Per serving approximately 777 kJ kcal/3265

11 g protein, 51 g fat, 69 g KH

Confetti pasta salad

Confetti pasta salad is Very easy and just perfect for lunch or dinner, my favourite meal.

Ingredients:

For 4 servings

500 g pasta

8 tbsp oil

5 cherry tomatoes

1 yellow bell pepper

200 g smoked turkey breast

3 spring onions

2 carrots

Salt, pepper

4 tablespoons vinegar

4 tablespoons strong broth

4 tablespoons cream

Method - Confetti pasta salad

1 pasta according to package directions , Cook deter, drain and drain well. Toss with 1 tablespoon oil. The tomatoes Clean, wash and cut in half. The pepper Clean and wash and cut in half, then remove the stem and seeds and chop into small pieces.

2 turkey breast into small cubes. The spring onions Clean, wash and cut into rings. Peel the carrots, chop into small pieces and sauté until al dente in 1 tablespoon oil, spring onions add and sauté for 2 minutes. Season with salt and pepper.

3 Everything vegetables with the drained pasta mix. For the dressing, the remaining oil with the vinegar, the broth and stir the cream. Season with salt and pepper.

4 dressing ingredients in a bowl mix and at least 1 hour achieved before. The salad before serving, taste again with salt and pepper.

Preparation time: 30 minutes (plus time to drag)

Per serving 590 kJ kcal/2478

30 g protein, 10 g fat, 93 g KH

Herring salad with apples and walnuts

Herring salad with apples and walnuts I have made these many times now, and they are always popular. They take a little time to assemble, but are well worth it.

Ingredients:

For 4 servings

6 eggs

5 cooked beetroot

500 g cooked potatoes

300 g sausage meat

250 g cucumbers

2 onions

2 apples

200 g walnuts

500 g pickled herring after herring salt

Art

300 g mayonnaise

3 tablespoons chopped chives

Method - Herring salad with apples and walnuts

1 hard boil eggs, peel and put off, then chop the 2 eggs small. The beets, potatoes, sausage and pickles in 5 mm cubes.

2 Peel and chop onions. The apples, wash and dry, remove seeds then dice into 5 mm wide . Cut Roughly chop the walnuts.

3 The herring in half lengthwise and cut into 1 cm wide pieces.

4 All the ingredients to mix up all the eggs carefully. Something cucumber water including quantities and all covered it sit overnight in the refrigerator . Let

5 On the next day, the mayonnaise with 3 tablespoons warm water, stir and toss with the salad.

6 The remaining eggs in half, garnish the salad with it and with the chopped chives . Sprinkle

Preparation time: 35 minutes (plus time to drag)

About 1185 kJ per serving kcal/4977

E 56 g, 91 g fat, 37 g KH

Pasta salad

Pasta salad is always popular in our house. So easy and so yummy. healthy and yummy, the only prob i had is is makes an enormous bowl, good for leftovers the next day but next time will probably cut recipe in half

Ingredients:

For 4 servings

250 g pineapple

250 g pickled cucumbers

250 g apples

250 g onion

1 diced red bell pepper

250 g uncooked spaghetti fork,

250 ml cream

2 cooked chicken legs

Salt, pepper

Chili powder

green pumpkin seeds

Method - Pasta salad

1 pineapple and cucumber into small cubes. Peel the apples and onions, apples, remove seeds and chop both small. Pineapple, cucumber, apples and onions, peppers and spaghetti fork mix. Pour the cream.

2 The chicken meat off the bones, small pieces and mix with the other ingredients. With salt, freshly ground Pepper and chili powder to taste.

3 The salad can be drawn at least 1 hour before serving and sprinkle with pumpkin seeds.

Preparation time: 35 minutes (plus time to drag)

Per serving approximately 628 kJ kcal/2635

25 g protein, 30 g fat, 65 g KH

Swabian Potato Salad

Swabian Potato Salad was refreshing, a nice change to a normal potato salad. loved it so did other members of my family great with a Swabian Potato Salad.

Ingredients:

For 4 servings

1 kg potato salad

80 ml vinegar

80 ml oil

Salt, pepper

250 ml hot beef stock

3 small onions

1 small cucumber

Method - Swabian Potato Salad

1 Wash and peel a potato, and almost no cooking, then drain and cool slightly. Slice the potatoes. Mix the vinegar with oil and season with salt and pepper.

2 Marinade over the sliced potatoes Injection molding. Then pour the hot broth over it. Peel the onions, finely chop and add to potatoes.

3 cucumber Clean, wash and cut in half lengthwise. With a spoon

Remove the seeds and cut the cucumber into thin slices. Mix all the ingredients carefully, but do not stir.

4 Place the lettuce, cover, draw at least 2 hours at room temperature. Let

Preparation time: 30 minutes (plus cooking time and time to drag)

Per serving 310 kJ kcal/1302

6 g protein, 13 g fat, 41 g KH

Farmer's salad

Farmer's salad nice fathers day recipe salad, for very hardworking farmers side dish

Ingredients:

For 4 servings

4 tomatoes

1 red bell pepper

1 yellow bell pepper

1 bunch flat-leaf parsley

1 cucumber

1 onion

250 g feta

1 head lettuce

2 teaspoons mustard

100 ml extra virgin olive oil

2 1 / 2 tablespoons vinegar

Salt, pepper

Sugar

100g black olives a. d. glass

12 mint leaves

Method - Farmer's salad

1 Wash the tomatoes and halve Remove the stalk and eighths. Clean and wash the peppers, halve, the stem and seeds removed and cut into strips.

2 Wash the parsley, shake dry and chop finely. The Peel the cucumber and cut into pieces. Peel the onion and cut into rings. The feta into cubes.

3 Everything mixed together. The salad Wash, spin dry, and pluck the leaves smaller. Among the other salad ingredients Add the mix and loose.

4 Stir the mustard with oil, vinegar, salt, pepper, sugar and parsley spicy taste. The marinade to the salad ingredients and mix.

5 The olive stone can drain, and sprinkle the salad with it. The salad garnished with washed mint.

Preparation time: 30 minutes

Per serving approximately 508 kJ kcal/2132

14 g protein, 46 g fat, 9 g KH

Caesar's Salad

Caesar's Salad for easters day recipe try to cook your recipe for easters day occasions.

Ingredients:

For 4 servings

1 head, lettuce or romaine lettuce

2 slices white bread from the day before

175 g bacon

1 shallot

1 clove garlic

20 g butter

4 tablespoons oil

4 tablespoons mustard

4 tablespoons honey

75 ml cream

Pepper, salt

2 tbsp chopped mixed herbs e.g. Dill, parsley

100 g Parmesan

Method - Caesar's Salad

1 The salad Clean, wash and shake dry

then cut into strips.

2 The bread and the bacon into small cubes. The shallots and garlic, peel

the shallot rings. With a large salad bowl of garlic rub vigorously.

3 omit the bacon in a frying pan, add the butter and bread cubes

fry crisp. Removal and the shallot in it

. Sauté

4 For the sauce with the oil and honey mustard

thick mix. A little stir cream underneath. Season with pepper, salt and fresh herbs.

5 sheets in a salad bowl, arrange salad sauce spread over it. Bacon, bread cubes and sprinkle with shallot rings. Slice or grate the Parmesan and sprinkle the salad with it.

Preparation time: 30 minutes

About 408 kJ per serving kcal/1712

19 g protein, 30 g fat, 17 g KH

Indian salad

Indian salad serve for thanksgiving and Easter Day recipe.

Ingredients:

For 6 servings

500 g cooked potatoes

300g beef tomatoes

1 fresh pineapple, 300 g

2 bananas

Juice of 2 lemons

1 kl. Can of corn

2 tablespoons wine vinegar

3 tablespoons oil

Salt, pepper

3 teaspoons mustard

Juice of 1 / 2 lemon

200 g sour cream

Paprika, rose sharply

Sugar

Lettuce leaves for lining

Method - Indian salad

1.Peel potatoes and cut a roughly 1-inch cubes. The tomatoes for 30 seconds with boiling water, then peel and chop into small pieces.

2 Peel the pineapple and cut into small pieces. Peel the bananas and cut into slices. All in a bowl and sprinkle with lemon juice loose.

3 The corn dry on a screen . Let Mix the vinegar with the oil, salt and pepper. Stir in corn kernels and let stand for 10 minutes.

4 For the marinade mix the mustard with the lemon juice and sour cream. Season with salt, pepper, paprika and sugar vigorously. The salad mix so loose, Fold in the corn.

5 lettuce leaves, wash and dry a little picking apart, line a bowl with it. The salad onto it and 15 minutes covered put in the refrigerator.

Preparation time: 40 minutes (plus time to drag)

About 333 kJ per serving kcal/1399

7 g protein, 12 g fat, 47 g KH

Almond raspberry tossed salad

Almond raspberry tossed salad is a summery salad for a weekend retreat. The recipe served 60 to 80 people, so I modified it to use at home. The sweet-tart dressing is wonderful with toasted almonds and fresh raspberries. From Jennifer Long of St. Peters Missouri.

Ingredients:

8 cups torn romaine

1 cup fresh raspberries

1/2 cup sliced almonds, toasted

1/2 cup seedless raspberry jam

1/4 cup white wine vinegar

1/4 cup honey

2 tablespoons plus 2 teaspoons vegetable oil

Method - Almond raspberry tossed salad

In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients;

cover and process until smooth. Serve with salad. Yield: 10 servings.

Fruity green salad

Fruity green salad is fast and refreshing salad. It’s jazzed up with a beautiful blend of red apple, pear, dried cranberries, toasted pecans and Swiss cheese. No matter when I serve it, the light dressing and fruity flavor remind me of springtime. From Helen Petisi of Palm Coast Florida.

Ingredients:

2/3 cup vegetable oil

1/3 cup lemon juice

1/4 cup sugar

2 teaspoons chopped green onions

3/4 teaspoon salt

1 teaspoon poppy seeds

8 cups torn mixed salad greens

1 medium red apple, chopped

1 medium pear, chopped

1 cup chopped pecans, toasted

1 cup (4 ounces) shredded Swiss

cheese

1/4 cup dried cranberries

Method - Fruity green salad

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the remaining ingredients.

Drizzle with dressing and toss to coat. Serve immediately. Yield: 16 servings.

blt chicken salad

blt chicken salad prepare all the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives a different taste to the green salad that features the fun fixings for a BLT chicken sandwich. Even picky eaters love it. From Cindy Moore of Mooresville North Carolina.

Ingredients:

1/2 cup mayonnaise

3 to 4 tablespoons barbecue sauce

2 tablespoons finely chopped onion

1 tablespoon lemon juice

1/4 teaspoon pepper

8 cups torn salad greens

2 large tomatoes, chopped

1-1/2 pounds boneless skinless chicken breasts,

cooked and cubed

10 bacon strips, cooked and crumbled

2 hard-cooked eggs, sliced

Method - blt chicken salad

In a small bowl, combine the first five ingredients; mix well.

Cover and refrigerate until serving.

Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing. Yield: 8 servings.

Tortellini caesar salad

Tortellini caesar salad was served at a dear friend’s baby shower by a health-conscious friend, who suggested the dressing be prepared with low-fat or fat-free ingredients. Either way, the creamy dressing has plenty of garlic and coats the pasta, romaine and croutons nicely.

Ingredients:

1 package (19 ounces) frozen cheese

tortellini

1/2 cup mayonnaise

1/4 cup milk

1/4 cup plus 1/3 cup shredded Parmesan

cheese, divided

2 tablespoons lemon juice

2 garlic cloves, minced

8 cups torn romaine

1 cup seasoned salad croutons

Halved cherry tomatoes, optional

Method - Tortellini caesar salad

Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic; mix well.

Drain tortellini and rinse in cold water; place in a large bowl.

Add the romaine and remaining Parmesan. Just before serving, drizzle with dressing and toss to coat. Top with croutons and tomatoes if desired. Yield: 10 servings.

Nutty broccoli slaw

Nutty broccoli slaw is delightful salad. The sweet dressing wonderfully enhances a crisp blend of broccoli slaw mix, carrots, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It’s a smash hit wherever I take it. From Dora Mae Clapsaddle of Kensington Ohio.

Ingredients:

1 package (3 ounces) chicken ramen noodles

1 package (16 ounces) broccoli coleslaw mix

2 cups sliced green onions (about 2 bunches)

1-1/2 cups broccoli florets

1 can (6 ounces) ripe olives, drained and

halved

1 cup sunflower kernels, toasted

1/2 cup slivered almonds, toasted

1/2 cup sugar

1/2 cup cider vine

Method - Nutty broccoli slaw

Set aside the noodle seasoning packet; crush the noodles and place in a large bowl.

Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.

In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat.

Serve immediately. Yield: 16 servings.

Grandma’s potato salad

Grandma’s potato salad is a one handed down from my grandma. Like many grandmothers, mine cooked with a dash of this and a dash of that, so I estimated the measurements on this recipe. Feel free to change them according to taste, just like Grandma did! From Susan Plocher of Oklahoma City Oklahoma.

Ingredients:

6 to 7 medium red potatoes (about 2 pounds)

3/4 cup mayonnaise

1/2 cup sour cream

1/2 cup plain yogurt

1/3 cup thinly sliced green onions

2 to 3 dill pickle spears, chopped

4-1/2 teaspoons Dijon mustard

1 teaspoon prepared horseradish

2 garlic cloves, minced

1/2 teaspoon celery seed

1/2 teaspoon salt

1/4 teaspoon pepper

Dash onion salt

Dash garlic powder

4 hard-cooked eggs, coarsely chopped

Method - Grandma’s potato salad

Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 20-30 minutes or until tender; drain and cool slightly. Slice potatoes into a large bowl.

In a small bowl, combine the mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings.

Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for 2-3 hours. Yield: 8 servings.

Hearty eight layer salad

Hearty eight layer salad It’s my most requested recipe for family gatherings. It’s simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. From Noreen Meyer of Madison Wisconsin.

Ingredients:

1-1/2 cups uncooked small pasta shells

1 tablespoon vegetable oil

3 cups shredded lettuce

3 hard-cooked eggs, sliced

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup julienned fully cooked ham

1 cup julienned hard salami

1 package (10 ounces) frozen peas, thawed

1 cup mayonnaise

1/4 cup sour cream

1/4 cup chopped green onions

2 teaspoons Dijon mustard

1 cup (4 ounces) shredded Colby or Monterey

Jack cheese

2 tablespoons minced fresh parsley

Method - Hearty eight layer salad

Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat.

Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas.

Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight.

Just before serving, sprinkle with cheese and parsley. Yield: 10 servings.

Chicken chopped salad

Chicken chopped salad is a crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It’s also terrific with the addition of grapefruit sections or pineapple tidbits. From Diane Halferty of Corpus Christi Texas.

Ingredients:

2 cups chopped or torn mixed salad greens

2 cups chopped cooked chicken

1 cup chopped celery

1 can (15-1/4 ounces) peaches, drained and

chopped

1 cup chopped sweet red or yellow pepper

1/3 cup limeade concentrate

1/4 cup vegetable oil

2 tablespoons white vinegar

2 to 3 tablespoons minced fresh cilantro

1-1/2 teaspoons minced fresh gingerroot

1/4 teaspoon salt

1/2 cup dry roasted peanuts

Method - Chicken chopped salad

In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake

well.

Pour over salad and toss to coat. Sprinkle with peanuts. Serve immediately. Yield: 6 servings.

Shrimp taco salad

Shrimp taco salad is a main-dish salad to satisfy our family’s love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour.

Ingredients:

1 pound uncooked large shrimp, peeled and

deveined

1 envelope taco seasoning, divided

1/2 cup plus 3 tablespoons olive oil, divided

1 small onion, finely chopped

3 tablespoons cider vinegar

2 tablespoons diced green or sweet red

pepper

6 garlic cloves, minced

1/2 teaspoon ground coriander

1/4 teaspoon sugar

3 corn tortillas (6 inches), cut into 1/4-inch

strips

1 package (8 ounces) ready-to-serve salad

greens

1 medium tomato, chopped

1 can (8 ounces) black beans, rinsed and

drained

2 cups (8 ounces) finely shredded Colby-

Monterey Jack cheese

Method - Shrimp taco salad

Remove shrimp tails if desired.

Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside. In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside. In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towels.

Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until pink.

In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss. Yield: 6-8 servings.

Summer spinach salad

Summer spinach salad is a Grand winning recipe salad categorys nice and tasty for vegetarian. For Thanksgiving Recipe

Ingredients:

1/2 cup vegetable oil

1/4 cup chopped onion

2 tablespoons plus 2 teaspoons red wine

vinegar

2 tablespoons plus 2 teaspoons sugar

1-1/2 teaspoons ground mustard

1/2 teaspoon salt

1-1/2 teaspoons poppy seeds

8 cups torn fresh spinach

3 green onions, sliced

2 pints fresh strawberries, sliced

3 large ripe bananas, cut into 1/2-inch slices

1/2 cup slivered almonds, toasted

Method - Summer spinach salad

Place the first six ingredients in a blender or food processor; cover and process until the sugar is dissolved.

Add the poppy seeds; process just until blended.

In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Serve immediately. Yield: 14 servings.