Ingredients:(Fresh Fruit Veggies Salad)
Chicken breast pieces boneless 50 grams
Mayonnaise 10 tsp
Milk 2 tsp
Cabbage 1 medium
peas (matar) 50 grams beans
2 Carrot medium size
1 Apple, 1 potato
black pepper 1 tsp
Sugar 2 sp
Salt quarter tsp
Directions:(Fresh Fruit Veggies Salad)
Boil potato ,pieces of chicken with peas (matar) & add salt .
In a bowl mix mayonnaise well , add black pepper ,salt as required, add 2 tsp of fresh milk, & add finely chopped carrot & cabbage,
Add crushed pieces of chicken with peas (matar) and potatoes pieces and mix till then all things are finely mixed and looks like smash ,
Keep it in cool place & serve with french fries .
Ingredients: (Fruit Salad Canapés)
1 medium pear, cored and chopped
1 orange, sectioned and chopped
1/2 banana, chopped
1/2 carrot, grated
1 tablespoon pepitas or flaxseed
1/4 cup Sweetened Condensed Milk
2 tablespoons Media Crema
2 tablespoons reduced-calorie mayonnaise
Grated peel of 1 lemon
1 tablespoon lemon juice
6 slices BIMBO Double Fiber Toasted Bread
Directions: (Fruit Salad Canapés)
Combine pear, orange, banana, carrot and Pepita in medium bowl. Combine
sweetened condensed milk, media cream, mayonnaise, lemon peel and lemon juice in small bowl. Stir
into fruit mixture. Refrigerate for 30 minutes.
Cut each toast piece into 4 squares carefully with a serrated knife.
Spoon fruit salad on toast pieces. Garnish with mint.
Ingredients: (Chicken Salad with Cooling Melons)
2 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon Seasoning Sauce
3/4 lb. boneless, skinless chicken breast halves, cut into strips
2 tablespoons olive oil
1/2 cup watermelon balls
1/2 cup cantaloupe balls
1/2 cup honeydew melon balls
3 tablespoons finely chopped watercress
2 teaspoons lime juice
1/4 cup coarsely chopped and toasted walnuts or roasted peanuts
Instructions: (Chicken Salad with Cooling Melons)
Combine lemon juice, orange juice and seasoning sauce in medium bowl; add chicken and toss to coat. Let stand for 15 minutes.
Heat oil in large, nonstick skillet over medium-high heat. Drain marinade from chicken; discard marinade. Add chicken to skillet; cook, stirring constantly, for 3 to 5 minutes or until no longer pink. Remove from heat. Let cool.
Mix melon balls, watercress and lime juice in bowl. Top with chicken. Garnish with nuts. Serve at room temperature.
Ingredients: (Cheddar Corn Dip)
2 packages Refrigerated Linguine (9 oz.), prepared according to package directions
4 ounces salami, sliced
4 ounces roast beef, sliced
1 green pepper, chopped
1/2 red onion, chopped
1 tomato, sliced
1/2 pound romaine lettuce, sliced
1/4 cup Freshly Shredded Parmesan Cheese (5 oz.)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup light Italian dressing
Instructions: (Cheddar Corn Dip)
Combine salami, roast beef, bell pepper, onion, tomato, lettuce, cheese, salt, pepper and salad dressing in large bowl. Toss with pasta until evenly mixed.
Ingredients:(Mediterranean Pasta Salad)
1 package Three Cheese Tortellini (20 oz.), prepared according to package directions
2 cups grapes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup bottled Italian vinaigrette dressing
3/4 cup chopped roasted red peppers
1/2 cup thinly sliced salami
1/2 cup thinly sliced basil
Instructions:(Mediterranean Pasta Salad)
Combine prepared pasta, grapes, cheese, dressing, peppers, salami and basil in medium bowl. Refrigerate for 1 hour.
Tip: To save time, use jarred, roasted red peppers.
Ingredients: (Asian Coleslaw)
1/4 cup seasoned rice wine vinegar
2 tablespoons Sweet Chili Sauce
4 to 5 cups coleslaw mix (shredded cabbage and carrots)
1/2 cup roasted peanuts
Directions: (Asian Coleslaw)
Combine vinegar and sweet chili sauce in large bowl; stir well. Add coleslaw and peanuts; toss to coat.
Ingredients: (Peruvian Onion Salsa)
1 medium red or yellow onion, halved and thinly sliced into half moons
1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro or parsley leaves
Juice of 1 fresh lemon
1/4 teaspoon each salt and fresh ground black pepper
Instructions: (Peruvian Onion Salsa)
Combine onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.
Ingredients: (Honduran Chayotes in Creamy Green Onion Sauce)
3 large or 4 medium chayotes, cut in halves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk, divided
1 cup chicken broth or water
1/2 cup Honduran crema, 1/2 cup Media Crema or 1/2 cup sour cream with 2 tablespoons heavy whipping cream
3 green onions, sliced
2 tablespoons chopped fresh parsley
1/4 teaspoon salt or more to taste
1/4 teaspoon ground black pepper or more to taste
Directions: (Honduran Chayotes in Creamy Green Onion Sauce)
Place chayotes in large saucepan; cover with water. Add 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium; cook until tender when pierced, about 40 to 45 minutes.
Meanwhile, after 20 minutes of cooking chayotes, combine flour and 1/2 cup evaporated milk with wire whisk in small bowl until smooth. Warm remaining evaporated milk and broth in small saucepan over medium heat. Gradually stir in flour mixture. Cook, stirring constantly, until sauce comes to a boil and thickens slightly. Reduce heat to low; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in crema, green onions, parsley. Season with salt and pepper, adding more to taste.
Drain the chayotes; place on cutting board and remove seeds. Carefully cut into 1/4-inch slices. Place in serving bowl. Pour sauce over sliced chayotes; serve immediately.
Ingredients: (Baked Cod with Oranges and Olives)
4 (6-ounce) cod fillets, pin bones removed
1 1/2 teaspoons Chicken Flavor Bouillon
1 small red onion, thinly sliced horizontally
1 orange, thinly sliced horizontally
1/2 cup pitted green olives, quartered
1/4 cup olive oil
Directions: (Baked Cod with Oranges and Olives)
Preheat oven to 475° F.
Place cod in ovenproof baking dish; season with bouillon. Top each fillet with onion slices, 1 orange slice and olives. Drizzle with olive oil.
Bake for about 15 minutes or until fish flakes easily when tested with a fork.
Ingredients: (Christmas Salad)
3 apples, cored and diced
1 cup grapes, halved
1 cup chopped walnuts
1 can (20 ounces) pineapple chunks in juice, drained
1/2 cup Evaporated Milk
1/2 cup mayonnaise
Directions: (Christmas Salad)
Place apples, grapes, nuts and pineapple in a large bowl.
Combine evaporated milk and mayonnaise in a small bowl; whisk until blended. Pour dressing over fruit mixture; stir gently to combine