Soups & Salads

This salad is espeically nice becuase it needs to be made ahead. It looks lovely in a glass trifle bowl, and tastes great.

Salad3 T toasted sesame seeds3 medium (about 360g) carrots peeled, grated1 1/4 cups fresh bean sprouts, washed, dried (mung work best)2 apples peeled, cut medium sized pieces¼ head Chinese cabbage sliced thin Dressing60ml (1/3 cup) fresh lemon juice1 T peanut oil1 T sesame oil1 T finely grated fresh ginger2 T brown sugarSalt & lots of freshly ground black pepper Toss apples in lemon juice. Mix in carrots  and dressing.  Stir in carefully rest of ingredients. Toasted sesame seeds can be found in international sections of groceries; or you can toast your own in a frying pan.  They keep well in the refrigerator.... This content is for subscribers only.Log In Join Now

So easy, and YUM with garlic bread!

6 tbsp melted butter1 lb yellow onion, diced1 (46 oz) can tomato juice24 oz canned diced tomatoes in juice1 tbsp Worcestershire sauce1 tsp seafood seasoning (Old Bay Lemon & Herb)1 tsp dried oregano1/2 tsp garlic powder1/2 tsp hot pepper sauce1/2 tsp cayenne pepper2 tbsp chicken base1 (6 oz) can crabmeat drained & flaked, cartilage removed1 lb medium shrimp, peeled & deveined1/2 cup dry sherry1 cup heavy cream Sauté onion in melted butter until translucent. Add tomatoes, juice and spices. Bring to a boil. Reduce heat and simmer 20 minutes. Add chicken base. Bring to a boil. Reduce heat. Ten minutes before serving, add crabmeat and shrimp. Simmer five minutes or until shrimp turns pink. Add cream and sherry. Heat but do not boil. Sprinkle with Parmesan cheese. Serve. Makes 3 quarts, about 10-12 servings.    ... This content is for subscribers only.Log In Join Now