The recipe produces one dinner-size salad which can be easily doubled or quadrupled for additional servings. The dressing took some tweaking but should be just right with the mustard.
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chowmein noodles
1. Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small
bowl with an electric mixer. Put dressing in refrigerator
to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt
5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,
coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has
darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped
red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side.
Makes 1 dinner-size salad.
This salad is huge. Keep in mind that the chicken
should marinate for a few hours if you want it to taste closer to the original.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium
bowl or re-sealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
7. Place a 1/4 cup pile of shredded carrots in the center of
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575
Adding some pineapple can be a great way to add some bang to this smoothie. Use soft and ripe bananas, green ones will not taste good in this!
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed
box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana — set these pieces aside to use
later as a garnish — then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink
is smooth. Pour into two tall stemmed glasses, such as daiquiri
5. Slice each strawberry halfway up through the middle and add
one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one
to the rim of each glass next to the strawberry. Top with
whipped cream and serve with a straw.
Makes 2 servings.
Be sure to use some oven-safe soup bowls for this one, since it will have to broil a bit before serving. This dish is noted for its gooey melted provolone underneath which is a unique round crouton that’s made from bread similar to a hamburger bun. The cheesy mixture adds a zing with the onion soup and is an easy dish to serve to guests.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and sauté
for 20 minutes until the onions begin to soften and start
to become translucent. You don’t want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread — 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
This is a great summer relish to serve with tortilla chips,
or even on a hamburger.
Cook time: 6 hours
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
Preparation Instructions: Mix all ingredients together in a large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.
This sweet, gooey sweet potato casserole is topped with a crunchy topping. Make this restaurant copycat recipe at home as a side dish and you’ll feel just like you’re eating the Boston Market original.
Cooking Time: 45 min
• 3 large sweet potatoes
• 1 cup granulated sugar
• 2 eggs
•1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla extract
•1/3 cup melted butter
•1/3 cup flour
• 1 cup brown sugar
• 1 cup pecans, chopped
• 1 tablespoon cinnamon
1. Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients (up to and
2. Pour into a greased casserole and top with the Crunch Topping (mix remaining butter through cinnamon). Bake at 350 degrees F for 45