Recipe: Curried Chicken Salad, Southwestern Cuisine Diner And Grill,Curried Prawn And Pasta Salad,Spicy Grilled Shrimp And Melon Salad Etc.

here are some recipes you can try .
* Exported from MasterCook *
Curried Chicken Salad
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:20
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
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1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/4 cup diced celery
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers
Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving.
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Serving Ideas : Serve on whole leaves of Romaine lettuce.
NOTES : Walnuts may be substituted for almonds and/or raisins (soaked in hot water and drained) for grapes.
* Exported from MasterCook *
Spicy Grilled Shrimp and Melon Salad
Recipe By : Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
Serving Size : 3 Preparation Time :2:30
Categories : Fish And Seafood Salads And Dressings
Southwestern Cuisine Diner And Grill
Amount Measure Ingredient -- Preparation Method
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15 dried chiles de arbol (or cayenne chiles)
1 1/2 cups olive oil -- for the marinade
1 teaspoon salt
2 cloves garlic -- sliced
1 bunch cilantro -- sliced
2 tablespoons fresh lime juice
35 medium unpeeled shrimp -- heads removed
4 cups Watermelon, Cantaloupe, and Honeydew Mix -- diced in 1/2" pieces
3 tablespoons sugar
1/2 cup mint leaves -- finely chopped
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
3 cups Romaine lettuce (rib removed) -- cut in wide strips
Grind the chiles in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes.
Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine.
Mark Miller writes of this recipe:
"This is one of my favorite brunch dishes. It combines the searing heat of shrimp marinated with chiles de arbol and the refreshing taste of ripe melons. Mint provides the perfect accent in this dish as it combines well with the fruit flavors and contrasts with the heat of the chiles. The secret to making this salad is to cool the grilled shrimp in their shells at room temperature rather than refrigerating them, which can toughen and dry them out, and to peel them at the last minute. Feel free to use any combination of melons: only the watermelon is a must!"
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Serving Ideas : Excellent brunch dish.

Nutr. Assoc. : 2608 0 0 620 384 0 1372 5476 0 0 0 1573 1280
* Exported from MasterCook *
Curried Prawn and Pasta Salad
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:40
Categories : Fish And Seafood Main Course
Low Fat
Amount Measure Ingredient -- Preparation Method
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1 pound medium prawns -- peeled & deveined
2/3 cup white wine
2 cups rotelle pasta
1/4 teaspoon pepper
1/2 cup minced celery
1/2 cup low-calorie mayonnaise
1 teaspoon lemon juice
2 teaspoons curry powder
lettuce leaves -- for decoration
1 tablespoon chopped, toasted almonds
1. In a small saucepan over medium-high heat, place prawns and wine, and cook until prawns turn pink (about 2 minutes). Remove prawns and cut in half. Discard wine.
2. Cook pasta until al dente (about 8 minutes). Drain and refresh under cold water. In a large bowl mix pasta with cooked prawns, pepper, celery, mayonnaise, lemon juice, and curry powder. Chill 20 minutes. Arrange on a bed of lettuce and garnish with almonds.

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NOTES : Cooked prawns are tossed with rotelle (spiral) pasta and a curried low-calorie mayonnaise dressing and garnished with chopped, toasted almonds. This seafood salad keeps well for three days and is best served chilled on a bed of lettuce leaves or spinach.
Nutr. Assoc. : 1372 0 4363 0 2656 4052 0 0 0 18
* Exported from MasterCook *
Grilled Turkey Fillets with Cilantro Butter and Salsa
Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :0:30
Categories : Main Course Grill And Outdoor Cooking
Chicken & Poultry Southwest
Amount Measure Ingredient -- Preparation Method
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4 turkey breast fillets -- halved lengthwise
Cilantro Butter (see recipe)
South-of-the-Border Salsa (see recipe) -- for accompaniment
1. Prepare a charcoal fire; lay turkey fillets diagonally across grill bars. When fillets are seared, lift them and set back on grill along opposite diagonal. When diamond pattern appears on the surface, turn fillets over and sear diamond pattern onto other side.
2. Grill 5 inches from heat, brushing both sides of fillets with Cilantro Butter, about 8 minutes.
3. Serve dotted with remaining Cilantro Butter and accompanied with salsa.

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NOTES : The mild flavor of turkey is a perfect foil for Mexican seasonings like fresh cilantro and spicy salsa. Prepare the salsa ahead so the flavors will blend.
Nutr. Assoc. : 2314 0 0
* Exported from MasterCook *
Pasta with Fresh Tuna
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:40
Categories : Main Course Fish And Seafood
Pasta & Pasta Sauces
Amount Measure Ingredient -- Preparation Method
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4 cups fresh bread crumbs
1/2 cup minced parsley
1/4 cup grated Romano cheese
8 ounces fresh tuna fillet -- cut into strips
freshly ground pepper -- to taste
3 tablespoons olive oil
1/3 cup minced onion
1 tablespoon minced garlic
3 anchovy fillets -- minced
1 pound plum tomatoes, peeled, seeded -- chopped
1 tablespoon capers
1/4 cup pitted green olives
1 pound elbow macaroni
1. Combine bread crumbs, parsley, and cheese in a small bowl. Set aside. Cut tuna into strips approximately 1/4 by 1/4 by 2-1/2 inches long and season lightly with pepper.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes. Add anchovies and mash them with a wooden spoon until they "melt" into the garlic and onions. Add tomatoes. Cover partially and simmer 15 minutes. Raise heat to medium-high, add tuna, and toss quickly, cooking just until tuna is barely done. Stir in capers and olives, cook 30 seconds, cover, and remove from heat. Taste and adjust seasoning as necessary.
3. Cook pasta in a large pot of boiling water until just tender (8 to 10 minutes). Drain thoroughly and transfer to a warm serving bowl. Add half the bread-crumb mixture and toss well. Ladle the sauce over the top, then garnish with the remaining bread-crumb mixture.
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NOTES : This brassy Sicilian sauce is not for delicate palates. Garlic, anchovies, capers, and olives enliven its fresh-tomato base; strips of tuna are tossed in at the last minute. This is a summer dish, to precede grilled fish or grilled shrimp.
Nutr. Assoc. : 0 1036 1281 5328 0 0 2679 3505 21 4527 0 678 848
* Exported from MasterCook *
CHICKEN CAESAR SALAD
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Salads Low-Cal
Poultry
Amount Measure Ingredient -- Preparation Method
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4 1 oz. slices French bread
Vegetable cooking spray
1/2 ts Garlic powder
2 lb Boneless chicken breasts
1/3 c Fresh lemon juice
1/4 c Red wine vinegar
1 tb Olive oil
1 t Anchovy paste
1/4 ts Fresh ground pepper
5 cl Garlic
9 c Romaine lettuce
1/4 c Grated parmesan cheese
1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes
in a single layer on a baking sheet. Coat cubes with cooking spray;
sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or
until lightly browned and set aside.

2. Coat a large nonstick skillet with cooking spray; place over med- high
heat until hot. Add chicken halves; saute 6 minutes on each side or until
well done. Remove chicken from skillet; let cool. Cut chicken across the
grain into thin slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an electric
blender. Cover and process until smooth. Add 1/4 cup of the lemon juice
mixture to the chicken; toss gently to coat.

4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice
mixture over lettuce and toss well. Add the chicken mixture and cheese, and
toss gently to coat. Serve with croutons.

Calories per 1 1/2 cup serving: 257

Source: Cooking Light Magazine, May-June 1993


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For quick desserts you can try * Exported from MasterCook *
Caramelized Rum Bananas
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:25
Categories : Fruits Recipes With Alcohol
Amount Measure Ingredient -- Preparation Method
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4 tablespoons butter
6 bananas
1/2 lemons -- juice only
1/2 cup honey
1 1/2 tablespoons dark rum
ground cinnamon -- optional
1. Butter a baking dish with 1 tablespoon of the butter; or use solid margarine, not the soft diet type.
2. Peel bananas and leave whole or cut into 3-inch pieces. Place in a single layer. Sprinkle with the juice of 1/2 lemon. Pour honey on top evenly and dot with remaining 3 tablespoons butter.
3. Bake in preheated 350-degree oven for about 20 minutes. Turn bananas once or twice as they are baking. Sprinkle with cinnamon or a few grains of nutmeg if you prefer.
4. Just before serving, heat rum carefully and ignite. Pour over bananas and serve immediately.
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* Exported from MasterCook *
Banana Mousse With Mac' Nut Cream
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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6 ripe bananas -- unpeeled
Mac' Nut Cream:
3/4 Cup unsalted butter
2 Cups sugar
1 1/2 Cups coarsely chopped macadamia nuts
1 Cup heavy cream
Whipped Sweet Cream Garnish:
1 Cup heavy cream
1/2 Teaspoon sugar
Prcheat the oven to 400 degrees.
Place the bananas on a baking sheet, and bake in the oven until they tum
black and the skins split, about 10 minutes. Let cool a little and then
peel the bananas and purE9e in a food processor or blender. Pour the
banana purE9e into 2 inch ramekins and refrigerate for 2 hours.
To prepare the Mac' Nut Cream, melt the butter in a saucepan, add the sugar
and macadamia nuts, and bring to a boil. Continue boiling until the mixture
turns a dark golden brown. Stir in the cream and when incorporated, remove
the pan from the heat and cool to room temperature. When ready to serve,
warm the Mac' Nut Cream gently. For the garnish, whip the cream with the
sugar until soft peaks form.
To serve, place a chilled banana mousse on each serving plate and remove the
parchment paper. Top with the whipped cream and pour the warm Mac' Nut
Cream around.
Yield: Serves 6
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http://www.foodtv.com/socal/reclist.htm#Hollywood


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* Exported from MasterCook *
Blueberry Sorbet
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruited Ice Cream
Sherbets/Sorbets
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups blueberries
1/2 cup water
1 cup sugar
2 tablespoons lemon juice
1 tablespoon vodka -- * see note
Puree blueberries with water until smooth. Should make 2 cups. Combine blueberry mixture with remaining ingredients in large bowl. Stir for several minutes until sugar has dissolved. Pour mixture into small container and refrigerate until mixture is no more than 40F. Pour chilled mixture into container of ice cream machine and churn until frozen.
Recipe By : Cook's Illustrated, August 1995, Number Fifteen


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* Exported from MasterCook *
Strawberries With Champagne Sabayon
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 Cup sliced strawberries
1/4 Cup plus 1 teaspoon sugar
1/4 Cup Grand Mariner
3 egg yolks
Juice from 1/2 lemon
1/2 Cup champagne
2 Tablespoons roughly chopped mint
Powdered sugar
Preheat oven to 500 degrees. For the strawberries: In a small sauce pan,
heat the strawberries, 1/4 cup sugar and Grand Mariner together until
the sugar dissolves, about 3-4 minutes. Remove from heat and set aside.
For the sabayon: In a medium bowl whisk together the egg yolks with the
lemon juice, champagne, and 1 teaspoon of the sugar. Place the bowl over
a pot of simmering water and whisk until very thick and frothy, about
3-4 minutes. In two 5-inch by 1-inch shallow ramekins, spoon half of the
strawberries in each. Spread the sabayon over the top of each ramekin.
Place the ramekins in the oven. Brown the tops of the ramekins for 2-3
minutes or until golden brown. Serve warm. Dust each ramekin with powder
sugar and chiffonade of mint.
Yield: 2 servings
ESSENCE OF EMERIL
SHOW#EE2308


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* Exported from MasterCook *
Warm Saute of Summer Fruit
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:10
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
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1 1/2 tablespoons unsalted butter or margarine
1 1/2 tablespoons sugar
1 cup strawberries, or pitted Bing cherries -- sliced
3/4 cup blueberries
1 cup peaches, nectarines, or peeled kiwi -- sliced
2 tablespoons kirsch -- or to taste
1. Melt butter in a saute pan or large skillet. Stir in sugar.
2. Add fresh fruits and liqueur. Adjust liqueur to taste.
3. Cook over medium heat, basting with sauce, until fruits are warmed through. Do not overcook.

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NOTES : Use any combination of fresh fruit that looks beautiful together: grapes, cherries, berries, peaches, plums, nectarines, bananas. For a low-calorie dessert, serve as is; or serve with Creme Fraiche (recipe included in this cookbook) or whipped cream.
Nutr. Assoc. : 1553 0 1436 0 4157 1638
here is the creme fraiche recipe * Exported from MasterCook *
Creme Fraiche
Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :6:00
Categories : Basics & Essentials International Cuisine
Amount Measure Ingredient -- Preparation Method
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1/2 cup whipping cream, not ultrapasteurized
1 1/2 teaspoons buttermilk
1. Combine cream and buttermilk in a small jar. Cap jar and shake well to mix.
2. Let mixture stand at room temperature 4 to 8 hours; it will thicken slightly and will thicken more when chilled. Store in the refrigerator.
Makes 1/2 cup.
* Timesaver Tip: Creme Fraiche will keep up to 2 weeks in the refrigerator.
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NOTES : The 1/2-cup yield of this recipe is enough to top 4 to 6 desserts. For more servings, the recipe can be multiplied to a yield of as much as 4 cups, if you wish. Try Creme Fraiche with Warm Saute of Summer Fruit, or Warm Saute of Winter Fruit (recipes included in this cookbook).
Nutr. Assoc. : 1616 0
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