Greek Octopus & Squid Salad : Greek Recipes
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Greek octopus and squid salad always needs to be made in a very particular way for maximum authenticity. Make Greek octopus and squid salad with help from a culinary professional and restaurant owner in this free video clip.
Expert: Nick Anthony
Bio: Nick Anthony launched his own restaurant in 2003, Papouli's Greek Grill, creating all recipes through years of cooking experiences and food influences from time living in Denver, Austin, and Boston.
Filmmaker: Todd Bockman
Series Description: You don't actually have to be of Greek descent to turn your kitchen into the finest Greek restaurant in town. Learn about Greek recipes with help from a culinary professional and restaurant owner in this free video series.
Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
Sunny makes a layered Tex-Mex salad and tops it with cornbread croutons!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Shredded Tex-Mex Salad with Creamy Lime Dressing
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Inactive: 40 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
Butter, for preparing 8 by 8-inch glass pan
One 8.5-ounce box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
One 15.5-ounce can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated Cheddar
Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Special equipment: glass trifle dish blender
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Creamy Lime Dressing:
Yield: 1 1/2 cups
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
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Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
Describe your perfect vacation. #philippines #angelescity #expat #travel #filipina #phillipines
Do you want to live in the Philippines or visit longer than 30 days? I have you covered.
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In this video, I'm excited to introduce you to C&G Consulting, the experts in visa services and much more. Trust me, attempting to handle government matters on your own can be a real challenge. That's where C&G Consulting comes to the rescue!
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How to prepare a perfect cucumber mint salad
Are you looking for a refreshing idea for lunch? Amy Hatton shares her recipe for a cucumber mint salad.
Ingredients:
4 cups thinly sliced cucumbers (I like to use baby cukes)
1/4 of a red onion, thinly sliced
1 pint grape tomatoes, cut in half
10 mint leaves, thinly sliced
1/3 cup rice wine vinegar
2 tablespoons olive oil
1/2 cup feta cheese, crumbled
Salt and freshly ground pepper
Directions:
Gently toss together the sliced cucumbers, red onion, tomatoes, and mint leaves. Stir in vinegar and olive oil. Season with salt and pepper to taste. Refrigerate for at least an hour before serving. Right before serving sprinkle feta cheese on top.
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RECIPE: Healthy salad for the family | Clementine | SA Live | KSAT
Chef John Russ of Clementine neighborhood restaurant shares a simple family recipe with five-star flavors.
Turkey Avocado Salad - a healthy and hearty salad!
This is probably my most favorite salad! This turkey avocado salad is so delicious and filling! The toasted pumpkin seeds really make the salad so don't leave those out!
Sliced turkey
Baby spinach
Raw pumpkin seeds -
Avocado oil
Olive oil
Balsamic vinegar
Red onions
Himalayan salt
Fresh ground pepper