Ro-Gay Recipes

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Salads & Dressings NYCBoy's Creamy French Dressing Elfie's Tabbouleh Mommy's Chicken Salad Rin's Walnut Vinaigrette Josh's Chicken Pasta Salad Dill's Cranberry Salad Dill's Summer Tomatoes French Dressing 1/3 cup vinegar 1 cup salad oil 1 egg (beaten) 1 dash cayenne pepper 1 tbs paprika 1 tsp salt 1 tsp sugar back to the top Tabbouleh Salad (serves 6 to 8) ingredients: 1/2 cup bulgur (presteamed cracked wheat) 3 Medium tomatoes, finely chopped 1 cup finely chopped parsley 1 cup finely chopped onions 1/3 cup fresh lemon juice 2 teaspoon salt 1/3 olive oil 2 tablespoons finely chopped fresh mint or 1 tablesoon dried mint, crumbled romaine lettuce leaves (optional) 1. Place the crushed wheat in a medium bowl and pour in enough cold water to cover it completely. Let is soak for about 10 minutes, then drain in a sieve or colander lined with a double thickness of cheese cloth. Wrap the crushed wheat in the cheesecloth and squeeze it vigorously until it is completely dry. 2. Drop the crushed wheat into a large bowl. Add the tomatoes, parsley, onions, lemon juice, and salt, and toss gently but thoroughly together with a fork. 3. Just before serving, stir in the olive oil and mint to taste for seasoning. Mound the salad in a serving bowl lined with Romaine lettuce leaves, if desired. back to the top HAWAIIAN CHICKEN SALAD meat from 1 cooked whole chicken, chopped(including dark meat) 1-bunch green onions (3), chopped 1-cup taosted cashews 1-cup raisins 1-cup toasted coconut 1-cup diced pineapple (small) 1 1/2 cup mayonnaise salt to taste cook 1 chicken. let cool. pull meat, dice. add remaining ingredients and mix slowly into mayo. add salt to taste. THIS RECIPE IS SO EASY, AND ABSOLUTELY MOUTH WATERING (IF THIS IS YOUR KIND OF THING) DELICIOUS! Do NOT make a day ahead. The pineapple's acid will eat the meat and make it mushy. Make this only HOURS before you need it. You can also half the pineapple, green top and all, and scoop it out to make a nice bowl to serve the salad in. back to the top Walnut Vinaigrette 1/4 cup walnut oil 1/4 cup virgin olive oil 1/4 cup balsamic vinegar 1 Tbs white vinegar 1/2 tsp English mustard 1/2 tsp Kosher salt 2 cloves garlic, minced 1 small, seeded, medium hot jalapeno pepper, chopped 1 dash dry vermouth 1 dash red wine 1 dash champagne vinegar a few sprigs of fresh parsley, chopped pepper, basil and chervil to taste Combine the ingredients in a blender, on low, until smooth. In a small saucepan, over a very low flame, raise temperature to just below a simmer, stirring continuously, and remove from heat. Return to a small bowl or cup and allow to stand until room temperature. Stir vigorously just before serving over chilled arugula :) back to the top Josh's Fat Free Chicken Pasta Salad 3/4 LB boneless skinless chicken 12-16oz pkg. of corkscrew Pasta 1 8oz. can of corn 1 can of medium olives chopped 1/2 LB shredded mozzarella cheese Approx. 1/2 bottle of a Fat Free Italian dressing or vinagrette (If I decide to splurge I use Kraft Caesar Italian dressing) *(optional) 1/2 bell pepper diced (add any other veggies you feel you would like in this recipe. Be creative!) Steam, bake or fry your chicken. Shred chicken and allow to cool thoroughly, by either running it under cool water or sticking in the fridge. Cook pasta as directed.  In a strainer run cold water over pasta until cooled. In a bowl combine vegetables, cheese and dressing. After chicken and pasta are cooled toss them in the bowl with the other ingredients. *If you do not allow them to cool the vinegar and oil will separate and alter the flavor. Eat and Enjoy! back to the top Dill's Cranberry Salad (serves 8) 1 13 1/2 oz can crushed Pineapple 2 3- oz pkgs lemon Jello 1 7-8 oz ginger ale 1 16 oz can jellied Cranburry sauce 1 2 oz pkg dream whip 1 8oz pkg cream cheese softened 3/4 cup chopped pecans Drain Pineapple, reserving syrup; add water to make 1 cup. Dissolve Jello in hot water. Cool. Gently stir in ginger ale and chill untill partially set.  Blend Pineapple and Cranburry Sauce. Fold into Jello. Turn into 9x2x2 pan or glass dish. Chill untill firm! (Especially festive served in a round cut dish)! Perpare Dream Whip as pkg directs, and blend in cream cheese. Toast Pecans in 1 1/2 tbsp butter in 350 degree butter for 10 minutes, stirring occasionally! Cool. Sprinkle on top. Chill! (Can be made the day before serving)! back to the top Dill's Summer Tomatoes 8 vine ripened tomatoes, roughly chopped 3 cloves of garlic put thru press 3 shallots chopped 1 cup good fruity olive oil 1/4 cup balsamic vinnegar 2tbsp fresh basil, slivered 2 tbsp parseley chopped 1 tsp sugar lots of fresly ground pepper and salt to taste Put all ingredients in a glass bowel or jar, cover tightly, and set in sun for 4-5 hours. Use as salad dressing, on toast for bruschetta, or on hot pasta noodles. back to the top