Maiden Mermaid Salad Recipes

MERMAID SALAD

Steps:

• Combine crab flakes with vegetables.
• Stir vinegar into mayo.
• Add to crab mixture.
• Chill.

MAIDEN MERMAID SALAD

Steps:

• Cook and drain ramen noodles according to package direction; then cool. Reserve seasoning packet for dressing.
• For dressing, whisk togethre ramen seasoning, orange juice, soy sauce, and honey in a small bowl. Add mayonnaise and whisk again until creamy and smooth. (May add another tablespoon of mayonnaise for creamier consistency.).
• In a large bowl, toss togethre vegetables, chicken and dressing.
• Add noodles and gently mix. Cover and chill at least one hour before serving.

SIMPLE CRABMEAT AND ASPARAGUS SOUP

Steps:

• Flake crab meat, removing hard membranes. Remove flowers from asparagus and set aside. Cut stalks into 2" pieces. Cook asparagus flowers and stalks in boiling, salted water for 3 minutes then drain.
• In a large pot, bring sherry, soy sauce and chicken broth to a boil.
• Heat vegetable oil in a skillet or wok on medium heat and cook green onion for no more than 1 minute. Add crab meat and asparagus for 2 minutes more.
• Add vegetables and crab meat to the broth mixture. Stir in hot sauce and corn starch mixture. Simmer until broth thickens slightly (about a minute).
• Garnish with chives and serve!

CHICKEN WITH PEANUT SAUCE (SWIMMING RAMA) - OAMC

Steps:

• Rinse chicken breasts and cut into 1" pieces.
• Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
• Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
• Remove from the heat and stir in the ground peanuts.
• Allow to cool.
• If freezing:.
• Divide evenly among 3 gallon sized freezer bags.
• Seal, pushing out as much air as possible.
• Label and freeze.
• To serve:.
• Thaw in refrigerator.
• Place chicken mixture into a large skillet and bring to a simmer over medium heat.
• Do not boil - the sauce will curdle!
• To serve:.
• Serve over fresh baby spinach leaves or over steamed rice.

PASTICCIO

Steps:

• Cook lasagne noodles in boiling,salted water until tender.
• Drain.
• Melt butter in pan and cook finely chopped onions and minced steak for 2-3mins, stirring constantly.
• Add tomato and salt&pepper to taste.
• Continue to cook over low heat until meat is tender.
• Cover pan if mixture is too dry.
• Blend with 1/2 cup grated cheese.
• Place half the lasagne in a greased casserole and cover with meat mixture, then remaining lasagne.
• Blend cream sauce with beaten egg and 1/4 cup grated cheese.
• Season and pour over the lasagne.
• Bake in a moderate oven for 40-50mins or until top is nicely browned.
• Serve hot.
• CREAM SAUCE:- Melt butter, blend in flour and cook gently for 2mins.
• Add milk gradually, stirring over a low heat until boiling.
• Add cream (optional) and season to taste with salt&pepper.

BAKED RICE WITH CHEESE AND TOMATOES

Steps:

• Pre-heat oven to 400 degrees.
• In a casserole melt butter and sautee onions and garlic until soft.
• Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
• Pour in the chicken broth, stirring.
• Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
• Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.