St Louis Spinning Salad Food
RICH AND CHARLIE'S SALAD
Make and share this Rich and Charlie's Salad recipe from Food.com.
Provided by mydesigirl
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all salad ingredients together.
- Mix dressing together.
- Toss and serve.
ST. LOUIS SALAD
When I take this salad to a potluck, it always disappears. Even some of my preschool age grandchildren love it.
Provided by gweshinskey
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix dress ingredients and pour over vegetables.
- Stir.
- Season with salt and pepper.
Nutrition Facts : Calories 263.6, Fat 17.9, SaturatedFat 3.9, Cholesterol 19.6, Sodium 440.8, Carbohydrate 22.8, Fiber 1.1, Sugar 12.2, Protein 5.1
ST. LOUIS SPINNING SALAD
This recipe was published in St. Louis Post Dispatch in 2009. It was originally a staple at the 'Top of the Tower' restaurant in North St. Louis County which operated from 1964 through to the mid 1980s. This salad was originally prepared table side, and was undoubtedly part of an elegant dining experience!
Provided by GlamAtomic
Categories Greens
Time 15m
Yield 6 Side Salads, 6 serving(s)
Number Of Ingredients 23
Steps:
- Combine Cream Cheese and Blue Cheese and beat until smooth.
- Gradually add water to Cheese mix until it is a 'pouring' consistency.
- Place raw egg (or egg substitute), lemon juice and 1/4 cup Vegetable Oil in blender and blend at medium speed for 15 seconds.
- Slowly increase speed and gradually add remaining 3/4 cup of Vegetable Oil.
- Add Vinegar, Mustard, Paprika, Salt, Garlic Powder, White Pepper, Sugar, Chives, Horseradish and Worcestershire Sauce and blend until smooth.
- In a large salad bowl, mix Iceberg, Romaine and Endive.
- Pour in enough of Cheese Dressing and Oil Dressing to coat greens.
- Sprinkle with chopped egg, season salt and black pepper to taste.
- Toss gently three times.
- Garnish with Anchovy if desired.
Nutrition Facts : Calories 475.9, Fat 47.2, SaturatedFat 10.7, Cholesterol 88.3, Sodium 599.1, Carbohydrate 7.6, Fiber 2.9, Sugar 3.7, Protein 7.3
STEAK MODIGA
Fabulous steak recipe that my father copied from a local Italian place that is an institution in St. Louis. This recipe is rich, but I promise you will love it. Cook time does not include steak cooking, as everyone likes theirs (at least in our family) to varying degrees of doneness. If you live in St. Louis and like provelone cheese, use that here. For the wine, use a fuller one like Chardonnay; Pinot Grisio and Blancos tend to be too light.
Provided by brew3431
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steak.
- Lightly bread the steaks with the breadcrumbs.
- Preheat the grill/oven to very hot or broiling.
- Sear the steaks on each side for about 2 minutess, then lower the temperature to cook all the way through to your desired doneness.
- Melt the cheese on top while still on the grill/in the oven.
- Sauce.
- Melt butter in a skillet.
- Add garlic and saute for 3-4 minutes.
- Add flour and stir. Let cook a minute to get rid of the raw taste.
- Whisk in the broth and wine and let it come to a boil.
- If the sauce is too thick, add more broth. If too thin for you, add a bit of flour.
- Squeeze in the lemon just before serving.
- Spoon sauce over steaks and enjoy.
- This is great with some baked potatoes and fresh green beans or asparagus.
Nutrition Facts : Calories 356.9, Fat 18.9, SaturatedFat 11, Cholesterol 45.2, Sodium 979.5, Carbohydrate 27.7, Fiber 1.6, Sugar 3.9, Protein 14.1
PASTA HOUSE PASTA CON BROCCOLI (ACTUAL RECIPE)
This is the acutal recipe (not a copycat) as posted on their website and as printed in the St. Louis Post Dispatch. THE REAL DEAL HERE MY FRIENDS (there are others posted on this website, but none of them are this exact recipe). This is so yummy and is a St. Louis tradition. This recipe serves 2, so feel free to double or triple it to feed your family. Serve as a main dish (as they do) with a Pasta House Salad on the side! It also makes a nice side dish to grilled chicken.
Provided by januarybride
Categories Pasta Shells
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
- Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
- When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
- Remove from the heat; add cheese.
- Toss and serve.
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