AUSSIE RICE SALAD
Make and share this Aussie Rice Salad recipe from Food.com.
Provided by Pepper Monkey
Categories Australian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, vegetables and bacon bits.
- Mix soy sauce, mayonnaise, Allspice and coriander.
- Stir sauce into the rice mixture.
Nutrition Facts : Calories 645.1, Fat 3, SaturatedFat 0.5, Cholesterol 1, Sodium 1054.6, Carbohydrate 139.5, Fiber 8.2, Sugar 6.5, Protein 15.1
AUSSIE RICE SALAD
Updated after so-so reviews:D Posted for Zaar World Tour 2005. From an Australian recipe website. Prep time does not include cook time for rice. Although I've stipulated imitation bacon bits, you are welcome to use real bacon if you'd prefer. Update: I finally tweaked this to a satisfactory end, so if you'd still like to try this I recommend it. I reduced the soy sauce and allspice, and upped the mayonnaise a bit. I really don't like salads too big on mayonnaise, but I still thought this could do with a bit more. I also agreed that the allspice and onions were tasty together, and the vegetables added a pleasing sweetness. I think water chestnuts instead of the bacon bits would be nice too. Thanks if you try this again!
Provided by Kumquat the Cats fr
Categories Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, vegetables and bacon bits.
- Mix soy sauce, mayonnaise, allspice and cilantro.
- Stir sauce into rice mixture and serve.
Nutrition Facts : Calories 215.5, Fat 1.9, SaturatedFat 0.3, Cholesterol 1, Sodium 544.3, Carbohydrate 44.6, Fiber 4.3, Sugar 5.3, Protein 6.3
QUEEN'S MANGO SOUFFLE
Posted on request. I found it at Travel Channel website. Prep time is an estimation and includes chilling time.
Provided by WaterMelon
Categories Dessert
Time 1h46m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heavily butter four 3 to 4" souffle ramekins.
- Put sugar in the ramekins and roll it around to coat all inner surfaces.
- Set the ramekins aside.
- Bring the mango puree to a boil in a heavy saucepan over medium-high heat.
- Reduce the heat to medium.
- Dissolve the cornstarch in the rum, then stir into the puree.
- Cook 2 minutes, stirring gently, as the mixture thickens.
- Place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
- Stir occasionally to chill quickly and evenly.
- Lift out the bowl and dry the sides; set aside.
- Combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
- Heat to 125 F.
- Pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
- Fold a large spoonful of beaten egg white into the mango mixture to lighten it.
- Gently fold in the remaining beaten egg white in 3 additions, preserving as much volume as possible.
- Fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
- Freeze at least 1 hour.
- Preheat the oven to 350 F.
- Place a rack in a large baking pan and fill the pan half way with hot water.
- Place the frozen souffles on the rack (do not let them touch the water).
- Bake 16 to 17 minutes, until puffed and just set.
- To serve: Remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
- Place each ramekin on a doily on a dessert plate.
Nutrition Facts : Calories 204.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 110.9, Carbohydrate 32.5, Fiber 1, Sugar 27, Protein 4.9
MOROCCAN SUMMER SALAD
Make and share this Moroccan Summer Salad recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Fruit
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine oil and lemon juice.
- Dice all fruit and veggies and add to bowl.
- Salt and pepper to taste.
- Serve at room temperature or refrigerate and serve chilled.
- Best served within 24 hours.
Nutrition Facts : Calories 97.7, Fat 5.4, SaturatedFat 0.8, Sodium 5.3, Carbohydrate 13.2, Fiber 2.7, Sugar 8.6, Protein 1.3
LIEGE SALAD
Belgian Name = Salade Liegoise While browsing recipes for Zaar World Tour II, I've been amazed to find that what I consider everyday Texas fare is actually considered international food. This is yet another example of a dish I've eaten for years without knowing of it's Belgian origin.
Provided by SusieQusie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until cooked through.
- Place the beans in a large saucepan, cover with cold water and season with salt. Bring to the boil then reduce the heat and simmer for 5-8 minutes or until just tender.
- Meanwhile, heat the butter in a frying pan, add the bacon and fry for 5 minutes or until crisp, turning from time to time.
- Add the wine vinegar to the frying pan and boil rapidly, scraping up any bits of bacon. Continue to boil until reduced by 2/3rds.
- Drain the cooked potatoes then peel them and cut them into slices.
- Drain the beans and arrange in a salad bowl.
- Place the potatoes around the outsides, sprinkle with the chopped parsley and spring onions then pour the diced bacon together with the vinegar over the top.
- Serve warm.
Nutrition Facts : Calories 279.6, Fat 7.4, SaturatedFat 3.3, Cholesterol 18.6, Sodium 271.8, Carbohydrate 45.6, Fiber 8.6, Sugar 3.3, Protein 10.2
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