Firehouse Salad Recipes

Steps:

• Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
• Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
• Pour salsa into a bowl and serve with tortilla chips.

Steps:

• Preheat oven to 350°. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Stir in 2 tablespoons butter; set aside., Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl. , In same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. , Divide between two greased 13x9-in. baking dishes; sprinkle with cheese. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Steps:

• To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
• Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
• To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
• Sprinkle the almonds over the salad and serve immediately.

Steps:

• Juice lemons.
• Shread Parmesan cheese, use 3/4 in dressing and top salad with remaining.
• Mix all ingredients together in a blender and enjoy.

Steps:

• Place all of the ingredients in blender until all the ingredients have blended. Keep in the refrigerator