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Greek Style Salad With Lemon Pepper Dressing
Crabby Veggie Quiche

(Family Features) - Answering the "What's for dinner?" question isn't always an easy task. When you're looking for a fresh idea, adding an unexpected twist to a popular recipe or using some of your favorite ingredients in a different way can produce some amazingly delicious results.

When a leading brand of canned mixed vegetables sponsored a national recipe contest, judges were impressed with the culinary creativity contestants brought to the table.

Greek Style Salad With Lemon Pepper Dressing

Description
-- Barbara Lento, Aliquippa, Pa.
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Ingredients
  • 1/4 cup pine nuts
  • 3 cups water
  • 1/2 cup uncooked orzo pasta
  • 1 can (15 ounces) Veg-All Original Mixed Vegetables, drained
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup quartered black olives
  • 2 scallions (or green onions), thinly sliced
  • 1 teaspoon whole cumin seeds
  • 1/4 teaspoon dried dill weed
  • Lettuce
Dressing
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt
Garnish
  • 1 medium cucumber, peeled and sliced
  • 10 to 20 grape tomatoes
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Preparation
    1. Preheat oven to 400°F. Bake pine nuts for 4 minutes; set aside.
    2. In 3 cups boiling water, cook orzo pasta for 9 minutes. Drain and rinse with cold water. Let stand in strainer.
    3. In small mixing bowl, mix all ingredients for dressing; set aside.
    4. In large salad bowl, toss all ingredients for salad except lettuce. Add dressing; mix well.
    5. Serve on bed of lettuce; garnish with cucumber slices and grape tomatoes.
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Preparation Time
20 minutes

Serves
Servings 6
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Crabby Veggie Quiche

Description
-- Jack Simson, Buffalo, N.Y.

Ingredients
  • 1 9-inch refrigerated pie crust
  • 4 ounces shredded Swiss cheese
  • 2 cans (4.5 ounces each) crabmeat, drained
  • 2 slices crisp cooked bacon, crumbled
  • 2 scallions (or green onions), sliced
  • 1 can (15 ounces) Veg-All Original Mixed Vegetables, drained
  • 3 eggs
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Pinch of parsley
  • Pinch of garlic powder
  • Dash of ground nutmeg
  • Fresh parsley or dill
  • Lemon slices or wedges

Preparation
    1. Preheat oven to 425°F. Prepare pie crust according to package directions for a one-crust filled pie.
    2. Place crust in 12-inch quiche dish. Spread cheese, crabmeat, bacon, scallions, and mixed vegetables in pie crust.
    3. In medium mixing bowl, beat eggs, half-and-half, and spices. Pour egg mixture over other ingredients.
    4. Bake 15 minutes at 425°F; turn oven back to 325°F and bake an additional 20 minutes or until knife inserted in center comes out clean.
    5. Garnish with fresh parsley or dill and lemon slices.
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Preparation Time
20 minutes

Cook Time
45 to 60 minutes

Serves
Servings 6

SOURCE: Veg-allĀ®


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