- Meal Course or Part:
Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes Gluten-Free Recipes Healthier Recipes
World Cuisines:
Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes
Vinaigrette Dressing:
1 cup olive oil
3 tablespoons red wine vinegar
1/4 cup lemon juice
2 egg yolks
2 teaspoons poppy seeds
2 teaspoons ground thyme
2 teaspoons powdered sugar
1 teaspoon ground marjoram
1 teaspoon whole tarragon
1 teaspoon salt
Dash cayenne pepper
Dash white pepper Salad:
1/2 pound spinach, fresh, washed
1/2 head green leaf lettuce, washed
1/2 head iceberg lettuce, washed, torn into bite size pieces
1/4 head leaf lettuce, red or green, washed
1 large egg, hard-cooked, chopped
1 tomato, sliced and cut into cubes
1 red bell pepper, julienned
2 ounces alfalfa sprouts, washed
5 ounces Enoki mushrooms, cut 1 inch from top, or fresh mushrooms, cleaned and sliced
2 ounces Wisconsin Gorgonzola cheese, crumbled, or any Wisconsin Blue cheese
1 1/2 ounces Wisconsin Baby Swiss cheese
1 1/2 ounces Wisconsin Medium Cheddar cheese