Adifferentspinachsalad Recipes

Steps:

• Divide the spinach among four salad plates. Top with sliced bananas, strawberries and walnuts. Serve with dressing, to taste.

Steps:

• Slice onions into thin circles, using all of the white and 1/2 of the green. Saute onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes.
• Add brown sugar and stir. When that is well blended into a lumpy sticky mess, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy.
• Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well.
• Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour hot dressing over the salad, toss, and serve immediately.
• Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this.
• In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly.
• Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
• Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
• Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
• Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, add the molasses, and boil for a total of 15 minutes without any hops.
• At 15 minutes add 2/3 ounce of Cascade hops; for bittering, continue to boil. After an additional 30 minutes add 1 ounce Fuggles hops; for flavor, continue to boil. After an additional 15 minutes add 1/2 ounce Cascade, 1/3 ounce Fuggles and 1/3 ounce Kent Goldings hops; also for flavor, continue to boil. Also add copper chilling coil to the boil at this time to sterilize it (standard home brewing equipment). After an additional 15 minutes add 1/2 ounce of Kent Goldings and 1/3 ounce of Fuggles hops; for aroma, and stir for a few seconds then switch off the heat.
• Remove the pot containing the wort to the sink, attach a plastic tube to the faucet and another to the outflow of the copper coil, and run cold water through the coil immersed in the wort. This will cool down the wort in about 20 minutes to fermentation temperature, approximately 75 degrees F. You could chill the wort by placing it in an ice bath but this would take much longer.
• Next, the wort is transferred into a sterilized fermenter. Shake the container to add air to the wort. Finally, the yeast is added to the fermenter, and an airlock is attached.
• Yield: 5 gallons
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
• Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
• Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
• Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
• Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, and boil for a total of 10 minutes without any hops.
• Add Willamette hops and 1/2 ounce Fuggles hops; for bittering, continue to boil. After an additional 45 minutes add remaining Fuggles hops for flavor, add the copper chilling coil to sterilize it and continue to boil.
• After an additional 14 minutes add Kent Goldings hops for aroma, stir, and immediately switch off the heat. Remove the pot containing the wort to the sink, attach one plastic tube to faucet and the copper inflow and another to the copper outflow, the other end runs into the sink, and turn on the cold water. Cool it down to fermentation temperature of 75-degrees F. This takes about 20 to 25 minutes.
• Next, the wort is transferred into a 5 gallon sterilized fermenter. Shake the container to add air to the wort. Finally the yeast is added to the fermenter and an airlock is attached. This fermenter is allowed to stand for 1 week prior to the addition of the raspberries.
• At the end of the week, take a large stockpot and add the raspberries and 1 to 2 quarts water. Bring ingredients to 140-degrees F. and allow to stay at this temperature for 30 minutes.
• Set aside and let cool. Once cooled, add this into a 6 gallon sanitized fermenter through a sterilized funnel. Siphon the beer from the previous week into the same fermenter once the raspberries have cooled. If you do not let it cool, you could kill the yeast. Attach airlock and allow it to ferment an additional week.
• At the end of the week siphon the beer off the raspberries into a third fermenter and allow to finish fermentation for 1 to 2 more weeks.
• Yield: 5 gallons

Steps:

• In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside.
• Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.

Steps:

• In a medium saute pan over medium heat add oil. When oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes.
• To make dressing: In a small jar or pint container with a lid add mustard, honey, vinegar, oil, salt and pepper. Place top on container and shake to combine.
• In a large mixing bowl add spinach, roasted pepper, beans, feta, tuna and 2 tablespoons dressing. Toss to combine. Garnish with caramelized onion, orange segments and toasted almonds.

Steps:

• In a large salad bowl, combine the spinach, mushrooms, eggs and bacon. Drizzle with vinaigrette; toss to coat.

Steps:

• In a small bowl, whisk the oil, sugar, vinegar, sour cream and mustard. Divide spinach among four salad plates; drizzle with dressing. Sprinkle with walnuts and cranberries.

Steps:

• Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
• Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).

Steps:

• Place freshly washed spinach on individual plates.
• Sprinkle with chopped hard boiled eggs and crumbled bacon.
• Spread sliced onion on top.
• Drizzle with poppyseed dressing.
• Serves 4 small or 2 meal size.

Steps:

• Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.
• Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.

Steps:

• Combine spinach, onions and eggs in a large salad bowl.
• Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
• Pour off all but 3 tablespoons of bacon drippings.
• Add vinegar, water, sugar, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
• Pour over spinach mixture; toss gently.
• Sprinkle with bacon.

Steps:

• Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

Steps:

• Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

Steps:

• In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Pour over spinach mixture and toss to coat. Top with bacon and egg.

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Steps:

• In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

Steps:

• Thoroughly rinse spinach on cold water, remove stems.
• Dry with paper toweling or spin dry.
• To prepare dressing: Combine orange juice, vinegar, oil, zest, Worcestershire, salt and pepper.
• Heat dressing just until it starts to boil.
• Toss spinach with hot dressings and bacon bits.
• Garnish with orange sections.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.