- chili paste or 1 t hot chili oil
- soy sauce
- rice wine vinegar
- chopped cooked chicken or pork
- Asian sesame oil
- cornstarch
- cold water
- chopped cilantro or sliced green onions
- cream or milk
- dried oregano leaves
- small onion diced
- chicken broth
- boneless skinless chicken breasts
- thin slices American cheese or American cheese with jalapeno peppers
Serve with a cup of soup.
- medium tomato
- pesto
- mayonnaise
- salt
- water
- salt
- cinnamon
- sugar
- flour
- sliced apples
- margarine
- brown sugar
“The problem with most broccoli salads is the broccoli – the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please. So, how to make a broccoli salad if you don’t like raw broccoli? The solution – blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not.”
- toasted slivered almonds
- salt
- mayonnaise
- apple cider vinegar
- honey
- grated zest and 2 tsp juice from 1 lemon
- unsalted butter
- Salt and pepper
- broccoli
- milk
- fresh bread crumbs
- ground pork
- ground veal
- ground beef
- kosher salt
- freshly ground pepper
- Olive oil for frying
- About 6 cups tomato sauce
- Grated Parmigiano-Reggiano cheese for serving
Serve with soup!
- temperature
- Tbs. coarsely chopped fresh flat-leaf parsley
- thick
- cornstarch
- fresh bread crumbs
- oil for deep frying
- mayonnaise
- roasted red peppers
- extra-virgin olive oil