BOP'S BROCCOLI CAULIFLOWER SALAD
A nice crunch in this salad, real bacon bits, diced broccoli, cauliflower, shredded sharp Cheddar cheese and onion are tossed with a yummy, sweet, and tart dressing and chilled. Be prepared to give this recipe to everyone when taking it to a covered dish gathering. It is the hit of the party at every gathering I've taken it to! It is very addicting! Enjoy!
Provided by Natalie Escue
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Stir broccoli, cauliflower, Cheddar cheese, and onion together in a large bowl.
- Whisk creamy salad dressing, sugar, and vinegar together in a separate bowl until sugar is dissolved; pour over broccoli mixture and toss to coat. Refrigerate salad for at least 30 minutes. Stir crumbled bacon into salad just before serving.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 21.3 g, Cholesterol 22.4 mg, Fat 10.1 g, Fiber 2.8 g, Protein 7.3 g, SaturatedFat 3.6 g, Sodium 357.7 mg, Sugar 17.1 g
BIBIMBAP SALAD
Provided by Bobby Flay | Bio & Top Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Light a grill to high heat.
- Combine the soy sauce, sesame oil, 1 teaspoon honey, garlic, ginger and 2 tablespoons canola oil in a baking dish. Add the mushrooms, turn to coat and let them marinate at room temperature for 15 minutes.
- Brush the zucchini with 2 tablespoons of canola oil and season them with salt and black pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 3 minutes per side. Remove and cut them crosswise into 1/4-inch slices. At the same time, grill the mushrooms until golden brown on both sides and just cooked through, about 4 minutes per side. Remove and cut them into thin strips.
- Whisk together the rice vinegar, lime juice, mustard, 1 tablespoon honey and 1/4 cup canola oil in a large shallow bowl and adjust the seasonings with salt and pepper, to taste. Add the warm, cooked rice and toss to coat. Arrange the mushrooms, zucchini, bean sprouts and carrots over the top and garnish with cilantro leaves.
BROCCOLI BOO SALAD
There's nothing scary about the recipe for this popular salad-it's delightfully easy to put together. The mandarin oranges also look nice with the colors in other foods and decorations for my theme.-Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk Miracle Whip, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 217 calories, Fat 16g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 166mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
BI BIM BOP
Bi Bim Bop is a traditional Korean dish served in a hot stone bowl. I served a year at Osan AB, ROK and fell in love with this dish. I've tried many reciped from the internet and various Korean inspired books. This is my favorite, with some small changes that I felt needed to be included.
Provided by Trunzoc
Categories Korean
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Make a marinade for the beef. Mix the soy sauce, garlic, sugars, green onions, sesame seeds, salt, & pepper in a bowl. Add the sliced beef to the marinade and toss until themeat is well coated. Marinate it for at least 2 hours is the fridge, overnight of possible.
- Preheat an oven to 425 degrees and place 4 Korean-style stone bowls in oven.
- Start cooking your rice.
- Combine shiitake mushrooms and 1/2 cup hot water in a bowl. Allow the muchrooms to soak for 10 minutes, they should then be soft. Cut off the stems and throw them away. Cut the caps into thin slices & set aside.
- Bring a saucepan with about 1/2 cup water to a boil. Add spinach to the water just long enough to wilt the leaves, under 1 minute. Drain & pat dry then set aside for later.
- Combine cucumber and carrots in a bowl. Season with salt and pepper. Set aside for later.
- Preheat a wok or large skillet over medium-high heat.
- Cook carrots and cucumbers in 1 tablespoon of sesame oil. Stir frequently until softened, about 3 minutes. Remove from pan and set aside for later.
- Add 1 tablespoon of sesame oil to the pan, and cook spinach in sesame oil for 2 minutes. Remove from pan and set aside for later.
- Add the meat and all of the marinade to the wok/skillet. Cook for about 5 minutes, stirring frequently. The liquid should reduce by 1/2.
- Take the stone bowls out of the oven. BE CAREFUL, THEY ARE HOT!
- Coat each bowl with sesame oil then add 1 cup of the rice into each bowl. press the rice firmly into the bottom. Listen for the sizzle. That means the bowl is telling you it's hot enough.
- Top each bowl of rice with the cucumbers, carrots, bean sprouts, spinach, mushrooms, & beef.
- Just before you serve the bowls, place a raw egg yolk on to of each bowl, drizzle with 1 tablespoon of sesame oil, and top with nori. I've had the Bi Bim Bop with a fried egg on top instead of the raw yolk, so if you are scared of raw eggs, go that route.
- Serve the chili bean paste (Kochujang) in a small bowl on the side.
- To eat, simply add Kochujang to taste, then stir everything together with a soup spoon making sure to be careful of the hot bowl.
Nutrition Facts : Calories 1503.3, Fat 54.6, SaturatedFat 15.4, Cholesterol 265.9, Sodium 1546.9, Carbohydrate 208.6, Fiber 11.8, Sugar 42.2, Protein 44.6
HUE CHICKEN SALAD GA BOP
The two main ingredients in this recipe are the chicken, which must be juicy and cooked just right (the technique here for cooking the chicken is based on the Chinese method of submerging a whole bird in boiling water. This simple method produces moist, succulent chicken every single time), and the rau ram (Vietnamese Cilantro), which must be used liberally. This dish originated in Hue, the ancient imperial capital of Vietnam where ga bop is served as a snack with beer or as a side to chao ga (chicken rice soup) or with just a bowl of steamed rice!
Provided by Rita1652
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill a pot with 2 quarts water and cloves garlic and bring to vigorous boil. Add the chicken and bring it back to another boil. Reduce the heat and simmer 10 minutes. Turn off the heat and let the chicken sit in the pot, covered, for 20 minutes. Remove the chicken and set it aside to cool.
- Remove and discard the skin and bones from the chicken. Hand shred the meat into ¼-inch thick strips and transfer to a mixing bowl.
- Add the black pepper, salt and sugar and gently massage into the chicken. Add the lime juice, onions, chilies, rau ram and oil and toss gently. To serve, line a serving plate with the butter lettuce and place the chicken on top.
Nutrition Facts : Calories 285.2, Fat 19.1, SaturatedFat 5.2, Cholesterol 86.2, Sodium 518.3, Carbohydrate 5.7, Fiber 0.5, Sugar 3.1, Protein 21.9
BOEUF SALAD
It'a Romanian potato salad and it's very popular around holidays. Add more or less mayo according to your taste. It can be made vegetarian, too.
Provided by littlemafia
Categories Potato
Time 45m
Yield 1 platter
Number Of Ingredients 9
Steps:
- Boil potatoes, carrot and chicken breast. Cube the ingredients and the dill pickles and mix with mustard, salt, pepper and 200 gr mayo.
- Arrange on a platter and add the rest of mayo and smooth over the surface with a knife.
- Decorate with parsley leaves, black olives or sliced boiled eggs. Flower designs are very popular.
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