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FRANKFURT SALAD

FRANKFURT SALAD



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1. Wash the potatoes and boil them in salted water for 35 minutes. Strain and leave to cool. Do not rinse with cold water, they lose all flavor and taste.

2. Mayonnaise is mixed with ketch-up, whipped cream and sour cream. Sour cucumbers, as well as red onions and green onions are cut into pieces, mixed with wine and mayonnaise sauce.

3. Peeled eggs are cut into rolls; the sausages are cleaned of the skin and the rolls are also cut. The white part of the leek, well washed, is cut into rings.

4. Wash the lettuce leaf by leaf, drain the water (it is good to spin) and break it into pieces by hand. Peel the potatoes and cut into 3mm slices. thickness. Put all the ingredients in a bowl and mix well and lightly, sprinkle with green parsley, cover with foil and keep in the refrigerator for 2 hours. Serve with dry white wine.


Chicken salad, a perfect dish for lunch

Chicken salad is an ideal dish for lunch, especially at the office. It can be prepared in the evening, then kept in a box, with the dressing kept in another container. Thus, it will stay fresh and the greens will not soften overnight.

Unlike a vegetarian salad, these recipes are more filling due to the chicken. The meat can be "stolen" from another recipe (grilled or pan-fried chicken), you do not need too much.

Here are 3 chicken salad recipes you can try:

Pasta salad with avocado and grilled chicken

Ingredients (4 servings)

  • 400 g paste
  • 400 g grilled chicken breast
  • 4 tablespoons olive oil
  • juice of 1 lemon
  • 1 large avocado, cut into cubes
  • 250 g cherry tomatoes, cut in half
  • 2 green onions
  • 100 g arugula / spinach leaves
  • 1 small bouquet of fresh basil

Method of preparation

  1. Boil the pasta according to the instructions on the box and then drain the excess liquid.
  2. Put the oil, lemon juice, garlic, avocado, tomatoes and green onions in a separate bowl, then mix well taking care not to crush the avocado.
  3. Season to taste.
  4. Mix carefully and add the pasta, with the arugula / spinach and basil, plus the grilled chicken breast strips.

Couscous salad with chicken and vegetables

Ingredients (4 servings)

  • 400 g chicken breast
  • 1 teaspoon oregano
  • 1 teaspoon ground allspice
  • 2 lemons
  • olive oil
  • half a cucumber
  • 250 g natural yogurt
  • 1 teaspoon chopped fresh mint
  • 300 g couscous
  • 2 bell peppers
  • 1 hot pepper
  • 4 green onions
  • half a link dill
  • 200 g peas
  • 100 g black olives
  • 2 tablespoons olive oil
  • 40 g feta cheese

Method of preparation

  1. Put a cup of couscous in a bowl with two cups of boiling water.
  2. Add salt and leave the bowl covered.
  3. Place the chicken pieces on a baking sheet.
  4. Sprinkle salt, pepper, oregano, allspice and grated lemon peel on top.
  5. Cover with another sheet of baking paper and flatten with a baking sheet to obtain a thickness of 1.5 cm.
  6. Fry the meat in the pan for 4-5 minutes on each side.
  7. Keep on the fire until it turns golden and penetrates.
  8. For tzatziki put the cucumber on a large grater. Add salt to taste and squeeze off the excess juice.
  9. Mix the squeezed cucumber with the yogurt and the juice of half a lemon.
  10. Season with pepper, add chopped mint and mix.
  11. The bell peppers together with the hot pepper, cleaned of seeds, mix them in the food processor.
  12. Pour the mixture into the tray in which you are going to mount the salad.
  13. Add the pre-cooked peas, chopped olives, lemon juice and olive oil.
  14. Pour the couscous over the ingredients in the pan and mix.
  15. Slice the chicken breast.
  16. Serve with tzatziki sauce and crushed feta cheese.

Chicken salad with broccoli

Ingredients (4 servings)

  • 1 broccoli head
  • 4 chicken breasts
  • 1 teaspoon ground coriander
  • olive oil
  • 1 lemon
  • 1 link radish
  • 2 green onions
  • 10 mint leaves
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons sunflower seeds
  • 1 watercress box
  • 4 tablespoons yogurt
  • 2 teaspoons harissa

Method of preparation

  1. Break the broccoli into bunches.
  2. Boil in salted water for 4 minutes, over medium heat and covered.
  3. Drain the broccoli bunches through a sieve.
  4. Place the chicken breast on a baking sheet.
  5. Season with salt and pepper.
  6. Add ground coriander.
  7. Cover the meat with another piece of paper.
  8. Flatten with a spatula to obtain a thickness of 1.5 cm.
  9. Fry in hot oil for 3-4 minutes on each side.
  10. In a grill pan, add broccoli and brown for 2-3 minutes.
  11. In a bowl add chopped onion, sliced ​​radish and chopped mint.
  12. Mix all the ingredients, adding olive oil and vinegar.
  13. Add the broccoli bunches, sunflower seeds and sliced ​​chicken.
  14. Serve with chopped watercress, yogurt, harissa and lemon juice.

Photo sources: Fotolia, 123rf, iStock


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4 good salads for any holiday meal! With these recipes you will never fail.

Salad is one of the most important appetizers for the holiday meal. Their role is to arouse the curiosity of guests and to add color and flavor to the festive meal. We present below the top 4 most delicious and easy to prepare salads. Even if the salad is prepared from the most accessible ingredients, you get an elegant, good-looking and appetizing appetizer. Served in layers, in individual portions or simply on a plate, it will not leave anyone indifferent.

Recipe No.1 - Layered chicken salad with mushrooms and nuts

INGREDIENTS

METHOD OF PREPARATION

1. Peel and chop the onion. Chop the walnuts.

2. Boil the mushrooms in a saucepan with water and a pinch of salt for 15 minutes. Drain them.

3. Fry the onion and mushrooms in a pan with hot oil. Let them cool.

4. Boil the chicken breast in a saucepan with water and a pinch of salt. Allow it to cool and cut it into small cubes.

5. Boil the eggs in a saucepan with water and salt. Allow to cool and clean. Put them through the large grater.

6. Peel and squeeze the garlic. Put the cheese through the large grater. Mix the cheese with the garlic and a little mayonnaise.

7. Place the salad in layers as follows: chicken breast, mayonnaise, boiled eggs, mayonnaise, fried mushrooms with onion, a little mayonnaise, cheese mixture with garlic and mayonnaise, chopped walnuts.

Recipe No. 2 - Salad with crabs

INGREDIENTS

METHOD OF PREPARATION

1. Cut the crabs sticks into small cubes.

2. Wash the cucumbers and cut them into cubes.

3. Boil the eggs in a saucepan with water and salt. Let them cool and clean them. Grate them.

4. Grate the cheese.

5. In a bowl, mix the crabs with the cucumbers and corn.

6. Add the eggs and grated cheese.

7. Add the crushed garlic and season with mayonnaise. Add the chopped greens and mix.

Recipe No. 3 - Salad with crabs and carrots in Korean style

INGREDIENTS

-200 g of Korean-style carrots

-1 bunch of green onions

METHOD OF PREPARATION

1. Chop the carrot a little in Korean style. Cut the crabs into thin straws or small cubes.

2. Put the cheese through the large grater. If desired, you can cut it thinly.

3. Boil the eggs in a saucepan with water and salt. Let them cool and clean them. Cut them into thin straws or small cubes.

4. Wash and chop the greens. Peel a squash, grate it and squeeze the garlic.

5. In a bowl, mix all the salad ingredients. Add the mayonnaise. Match with salt and ground black pepper to taste.

Recipe No. 4 - Chicken salad with mushrooms, in the shape of a ring

INGREDIENTS

-400 g of mushroom mushrooms

METHOD OF PREPARATION

1. Boil the chicken breast in a saucepan with water and salt. Allow it to cool and cut it into cubes.

2. Peel and chop the onion. Fry it in a frying pan with hot lei, until it browns a little.

3. Peel and chop the mushrooms. Fry them in a pan with hot oil until they are ready.

4. Boil the eggs in a saucepan with water and salt. Allow to cool and clean. Put them through the large grater. Put the cheese through the large grater.

5. In a bowl, mix all the salad ingredients. Add the walnuts and mayonnaise. Stir.

6. Prepare a plate of the right size and place a larger glass (glass or jar) in the middle.

7. Place the salad around the glass and press it a little. Carefully remove the glass. Garnish the salad with greens and olives.

Our team wishes you good luck with your loved ones!


FRANKFURT SALAD - Recipes

Salad " Bracelets pomegranate "is a festive salad that harmoniously harmonizes any meal. The recipe for preparing this dish is very simple, you just have to try and spend some time to prepare it.

You will need

    • Beets - 3 pieces
    • potatoes - 3 pcs
    • eggs - 3 pieces
    • pomegranate - 2–3 pieces
    • garlic - 2–3 cloves
    • NUTS
    • onion
    • carrot
    • boiled chicken - 250 gr
    • pepper
    • salt
    • mayonnaise.

Boil eggs, beets, carrots and potatoes.

Boiled eggs and vegetables, grill on a coarse grater in separate bowls.

Pass a garlic potato through a press and mix it with mayonnaise.

Cut the chicken into slices or strips.

On a bowl with a salad, place a glass. Place the salad layers around the bottle to make it look like a " bracelet ". Some layers can be salt and pepper to taste.

First layer: potatoes, salt, mayonnaise

The second layer: halves of beets, salt, mayonnaise

The third layer: carrots, salt, mayonnaise

Fifth layer: chicken (half), mayonnaise

Sixth layer: fried onions

Seventh layer: eggs, mayonnaise

Eighth layer: chicken (second half), mayonnaise

Ninth layer: half beets, salt, mayonnaise.

Remove the glass and leave the salad well, wipe with mayonnaise.

Press the salad with ripe pomegranate seeds.

It is necessary to let the salad sit for 12 hours in the refrigerator.

Cover the bowl with cling film.

How to prepare salad "Pomegranate Bracelet"

  • How to cook "pomegranate bracelet".


  • 5 medium potatoes
  • 3 carrots
  • 1 small celery root
  • 250 g peas
  • 150 g cucumber in vinegar
  • salt and pepper to taste
  • 350 g classic mayonnaise (recipe here> click)
  • 2 boiled eggs and a few slices of cucumber in vinegar for decoration

First I boiled the peas. I used frozen peas which I put directly in the boiling water and, after it boiled, I left it for 5 minutes. Then I put it in a strainer to drain and cool.

We clean and boil the potatoes, carrots and celery root until the fork enters them easily, no more. We leave them to cool and chop them into cubes.

I put the salad in a form with a detachable ring 22 cm in diameter and left it to cool for a few hours.

Add salt, pepper, mayonnaise (stop a few tablespoons for decoration) and mix well to blend.

Then I decorated the salad with the rest of the mayonnaise, sliced ​​boiled eggs, cucumber in vinegar and a few sprigs of parsley. Enjoy!

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Four absolutely delicious TUNA SALAD recipes

Tuna is a predatory fish, but it is consumed for the indisputable benefits of its meat as well as for its delicious taste. Fish is known for the amount of selenium it contains. Although the studies are not completed, it is assumed that this form of selenium could protect the human body from the negative effects of mercury. Here are four absolutely delicious TUNA SALAD recipes:

Tuna and rice salad

  • preserves tone
  • 2 sachets of pre-cooked rice
  • green onions
  • lemon
  • salt
  • pepper

Boil the rice according to the instructions on the package. Mix the tuna with the boiled rice, thinly sliced ​​onion, salt, pepper and plenty of lemon juice and serve after it has cooled.

Salad with arugula, tuna and beans

  • arugula
  • 200g arugula
  • 140g white canned beans
  • 170g tuna in canned oil
  • 130g sliced ​​red onion
  • 1/4 teaspoon Dijon mustard
  • 160g cherry tomatoes cut in half
  • 1/4 teaspoon pepper
  • 1/2 teaspoon finely chopped garlic
  • 1/4 teaspoon salt
  • 1 and 1/2 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 60g parmesan cut into thin strips

Mix in a bowl the olive oil, lemon juice, mustard, salt, pepper and finely chopped garlic. In a large bowl, mix the tomatoes with the tuna, beans, onions and arugula. Add the vinaigrette prepared earlier and mix well. On top, add strips of Parmesan cheese at the end.

Pasta salad with tuna and fennel

  • 1 fennel bulb
  • 1 sliced ​​apple
  • 1 lemon
  • 200g canned tuna
  • 250g paste
  • 1/2 teaspoon salt

Cook the pasta according to the instructions on the package in water without salt and oil. Drain them well and keep 100ml of the water in which they boiled. Rinse the pasta with cold water and drain.

Remove the tuna from the can and drain it, keeping 2 tablespoons of oil.

Grate the lemon peel and squeeze 3 tablespoons of juice. Mix them with the preserved oil.

Mix the prepared pasta with the oil and lemon in a large bowl, then add the tuna and sliced ​​apple.

Finely chop the fennel leaf tips and place in the bowl. Clean the fennel and slice it, then add it over the pasta.

Pour the stored water from the pasta and half a teaspoon of salt and mix well. Serve the salad immediately.

Tuna salad with parsley, pomegranate and flavored sticks

  • 4 bundles of parsley
  • 1 pomegranate
  • 2 Lebanese sticks
  • 1 teaspoon cumin
  • 1 can of RIO Mare tuna in its own juice
  • 1 tablespoon pomegranate molasses
  • 1 handful of cherry tomatoes
  • 4 sprigs of mint
  • 2 tablespoons pine seeds
  • 3-4 tablespoons olive oil
  • the juice of half a lemon
  • salt and freshly ground pepper

Cut the glues into triangles and place them on a baking tray. Mix the cumin with 2 tablespoons of olive oil and grease the glues with the sauce thus obtained. Put the glue in the hot oven at 200 ° C for 10 minutes or until browned and crispy.

While they are in the oven, prepare the rest of the ingredients. Heat a frying pan and brown the pine nuts a little. Clean the pomegranate, wash and pick the parsley leaves, then finely chop them. Do the same with the mint leaves. Cut the cherry tomatoes into cubes. Drain canned tuna.

Put all the ingredients in a large bowl. Mix using a fork. Serve the salad with the flavored sticks.


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