ROASTED SHRIMP COCKTAIL SALAD
Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the broiler to high with a rack set 3-inches from the heat source.
- Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
- Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
- Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.
FRUIT COCKTAIL DE LUXE W/ COOKED FRUIT SALAD DRESSING CA. 1927
The posting of this recipe is a result of a fun bit of sleuthing on my part, on Thanksgiving Day, 2009. A member of Zaar had lost her original recipe, which her Mother-In-Law had made and was beloved by her son. Every recipe she tried did not yield the same results so she asked for help in locating it in the Q & A forums. Several days of Internet searches by various members couldn't locate teh recipe. Fortunately, I have a 1927 cookbook at home and spent the last hour having a ball, trying to figure out "what in the world" would that fruit salad and dressing be called. How about "Fruit Salad Dressing"? LOL According to this cookbook from The Culinary Institute of Chicago, this recipe was called "Fruit Cocktail De Luxe" and was meant to be served at Ladies Luncheons over a bed of "crisp lettuce leaves on a glass plate". I can see a coterie of primly dressed ladies, all with white cotton gloves and netted hats, demurely sitting in stiff backed chairs, delicately dining on this fruit cocktail "de-luxe". Bless their wee cotton gloves! Note: Variations on the dressing are listed in Directions.
Provided by The_Swedish_Chef
Categories < 60 Mins
Time 1h
Yield 8 cups
Number Of Ingredients 12
Steps:
- FRUIT COCKTAIL DE LUXE DIRECTIONS:.
- Combine fruit of choice, marshmallows and cooked dressing and whipped cream and chill. Serve on a bed of fresh lettuce and garnish with a sprig of fresh mint and pineapple cubes.
- FRUIT SALAD DRESSING:.
- Mix the beaten eggs, sugar,flour, salt, pineapple juice, lemon and orange juices in a medium saucepan.
- Over very low to medium low heat, stir all ingredients constantly until the mixture begins to thicken. This will take about 10 minutes. Low heat and constant stirring will prevent the eggs from curdling. (This is actually a Fruit Curd that you are making.).
- After mixture thickens and coats the back of a clean spoon, remove from heat and allow to cool completely.
- In the meantime, whip the whipped cream, starting on low speed for 2-3 minutes. As cream thickens, add both vanilla and almond extracts and then the 1/4 cup sugar. Beat until whipped cream holds soft peaks.
- When ready to serve, fold the whipped cream into the cooled Dressing. Add mixture to fruit pieces and serve.
- Variation I: Golden Pineapple Dressing--Omit orange juice. Use 2 egg yolks in place of whole egg. Use only 1 tablespoon fresh lemon juice. Add 1/4 cup butter.
Nutrition Facts : Calories 291.5, Fat 16.4, SaturatedFat 8.3, Cholesterol 119, Sodium 421.4, Carbohydrate 33.2, Fiber 0.2, Sugar 25.1, Protein 4.7
CLASSIC COCKTAIL SAUCE
Serve this classic cocktail sauce alongside our Fruits de Mer Platter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Stir together horseradish, lemon juice, and salt in a small bowl. Stir in ketchup, and hot sauce if desired. Cover; refrigerate until ready to serve, or overnight.
MOM'S FRUIT SALAD WITH COOKED DRESSING
This is an adaptation of several slightly different recipes, but slightly different from the rest. My family LOVES it--and so does everyone else who's tasted it! This is also wonderful as a topping for belgian waffles.
Provided by DeborahSu
Categories Breakfast
Time 40m
Yield 2 gallons, 64 serving(s)
Number Of Ingredients 18
Steps:
- Whisk the flour & sugar together. Beat eggs until light, and whisk in flour & sugar.
- Drain a can of pineapple tidbits into a 2-cup measure, add the lemon and orange juices, and pour in enough vinegar to make 1-1/4 cups total liquid.
- Add to the egg mixture. Cook in double boiler, stirring constantly, until thickened.
- Chill thorougly, then fold in whipped cream.
- Fold into your mixed fruit--you really can use whatever fruit you have on hand. I've added mango, pears, starfruit, kiwi, and I can't remember what all!
- Chill and enjoy!
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