CHICKEN SALAD DELUXE
Buttermilk dressing,macaroni,grapes,almonds and water chestnuts give chicken salad a new twist. Given to me by a dear friend, this is delish! This serves 20! Due to the chill times, prep and cook times do not include overnight chill. If you are unable to find Beau Monde(by Spice Islands) at your grocery store, it is available online. It's a great all around spice that I bought after tagging recipe #184001.
Provided by BakinBaby
Categories Lunch/Snacks
Time 25m
Yield 20 serving(s)
Number Of Ingredients 19
Steps:
- Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
- Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
- Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
- Cook shells until al dente', drain, cover and refrigerate until chilled.
- Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
- Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.
MINI SHELLS WITH GRAPE TOMATOES, GREEN BEANS, AND MOZZARELLA
Take advantage of colorful in season veggies to make this delicious recipe.
Provided by Food Network
Time 20m
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- Marinate the mozzarella cheese with 2 tablespoons oil, a pinch of salt and black pepper, and fresh basil.
- Meanwhile, cook the garlic and remaining olive oil in a large skillet over medium heat until garlic turns slightly yellow.
- Add the tomatoes, season with salt and pepper and saute over high heat for 1 minute.
- Cook the pasta according to package directions, along with the green beans in the same pot. Drain and toss with the tomatoes.
- Stir in the marinated cheese mixture before serving.
- 2011 Barilla. All Rights reserved.
CHICKEN SALAD SHELLS
"These stuffed shells are great for a cool summer meal," assures Karen Lee of Waynesville, North Carolina. Calling for just four ingredients, including chicken salad from the deli, they are easy to assemble. The only thing you have to cook are the pasta shells, which take just minutes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.
Nutrition Facts : Calories 528 calories, Fat 37g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 895mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
COMPANY CHICKEN PASTA SALAD WITH GRAPES
This is a special treat to fix for your guests. Enjoy it with some hot garlic bread, if desired.
Provided by MARBALET
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
- In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
- Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.9 g, Cholesterol 79.1 mg, Fat 20.2 g, Fiber 2.1 g, Protein 33.3 g, SaturatedFat 4.1 g, Sodium 156.9 mg, Sugar 9.7 g
CONCORD GRAPE PIE
This tart pie captures the flavour of autumn. Unlike sweet red or green grapes, dark Concord grapes are as intense as their colour.
Provided by Charmian Christie
Categories Baking
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Pinch the grapes gently to pop the pulp from the skin. Drop the pulp into a medium saucepan and put the skins a medium-sized bowl. Set the skins aside.
- Place the saucepan of pulp over medium-high heat. Bring the pulp to a boil, mashing the pulp occasionally with a potato masher to release the seeds and break down the fruit. Reserve 1/3 cup grape liquid.
- Place a sieve over the bowl holding the reserved skins. Strain the pulp to remove seeds. You will likely need to push the pulp through the sieve with the back of a ladle. Discard the seeds. Stir the de-seeded pulp into the skins to blend thoroughly.
- In a large bowl, whisk the cornstarch and reserved grape liquid together until smooth. Stir in lemon juice, orange zest, sugar and grape mixture.
- In a small bowl, combine the brown sugar and flour. Cut in butter until mixture resembles crumbles.
- Pour the filling into the pie crust. Sprinkle evenly with the topping. Bake for 35 minutes or until the crust golden, the filling is bubbling around the edges and the streusel topping is evenly cooked.
- Cool before serving - if you can wait that long. Serve with or without whipped cream.
PORT-GLAZED GRAPE TARTS WITH PECAN CRUST
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light and refreshing: The Stilton lends depth and provides a savory counterpoint to the sweet grapes and crust.
Categories Food Processor Fruit Nut Dessert Bake Thanksgiving Pecan Port Fall Grape Jam or Jelly Gourmet
Yield Makes 2 (11- by 8-inch) tarts
Number Of Ingredients 15
Steps:
- Make tart shells:
- Preheat oven to 350°F.
- Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
- Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.
- Make filling while shells cool:
- Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells.
- Just before serving, drizzle tarts with more glaze and serve remainder on the side.
More about "shells and grapes food"
MINI PHYLLO CUPS WITH WHIPPED GOAT CHEESE, GRAPES, AND THYME
From afarmgirlsdabbles.com
4.3/5 (3)Total Time 20 minsCategory AppetizersCalories 41 per serving
- Remove Athens Mini Fillo Shells from boxes and set on counter, with the phyllo shells still in their protective tray.
- With an electric mixer, whip goat cheese and cream cheese in a medium bowl on high speed. Once incorporated, add the half and half, and then whip for a minute or two, until smooth and fluffy. Place mixture in a pastry bag fitted with a large plain tip. Pipe a dollop of the mixture into the bottom of each phyllo shell. Gently press two pieces of grape into the top of each whipped goat cheese dollop. If serving immediately, drizzle the grapes with a bit of honey. Then sprinkle a little thyme and black pepper over the top.
- If serving later in the day, place trays of phyllo shells, with whipped goat cheese and grapes only, into the refrigerator. When ready to serve, drizzle on the honey and then add the thyme and black pepper.
PASTA GRAPE SALAD (VIDEO) - VALENTINA'S CORNER
From valentinascorner.com
Reviews 6Total Time 17 minsCategory SaladCalories 523 per serving
- Once pasta is cooked, drain. Return back to the pot. While pasta is hot, add cheese and mix. Add in scallions and grape, mix.
15 TYPES OF GRAPES TO KNOW, EAT AND DRINK - FOOD REPUBLIC
From foodrepublic.com
Estimated Reading Time 7 mins
- Moon Drops. Just this year this elongated purple-skinned grape made its way to markets, and boy are we happy it did. The person to thank for this variety is Dr. David Cain, a plant breeder and scientist who works for the grape-growing company Grapery, developing new types.
- Concord. This cultivar was developed by Boston native Ephraim Wales Bull in 1849 in a small farmstead outside of Concord, Massachusetts. Bull started selling the grapes in 1854, and since then they have remained one of the most widely used fruits in the country.
- Pinot Noir. Classically this grape is used to make wine, and though the Burgundy region in France popularized it, growers all over the world now cultivate this vine.
- Lemberger. Also known by the equally awesome name blaufränkisch, this grape is used for making dark, tannic wines with subtle spice notes. Originally this early-budding varietal grew in the Württemberg wine region of Germany, but in the last few decades the Finger Lakes of New York and the Okanagan Valley in British Columbia have been having a lot of luck with the vines.
- Sweet Jubilee. This grape hails from the Grapery’s Flavor Promise series, and made the scene in 2012. It’s one of the seeded varietals they grow, but proves so big you can cut it like an apple and just pop those suckers out.
- Valiant. It can’t be easy to cultivate grapes in Alaska, but thanks to its durability in freezing temperatures and harsher soil conditions, the fast-growing valiant does quite well there.
- Champagne. No, this isn’t the grape that the French make sparkling wine out of, though we understand how that might be confusing. Actually, this teeny-tiny grape’s official name is the Zante currant (though it’s not technically a currant) and is sometimes also called the black corinth.
- Crimson Seedless. Most of the red table grapes you see in the store are Crimson Seedless, thanks to David Ramming and Ron Tarailo of the USDA Fruit Genetics and Breeding Research Unit in Fresno, California.
- Kyoho. With fruits that get as big as a plum, these are the largest grapes you can find. In fact, the name “Kyoho” translates from Japanese to “giant-mountain grape,” a moniker that stemmed from Mount Fuji.
- Cotton Candy. One bite of this juicy green grape and you will understand why they are so popular. Yes, they taste just like cotton candy, but in a healthy, natural form.
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