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Full Online Book HomeLearning KitchenVegetables - Artichoke Wild Rice Salad
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Vegetables - Artichoke Wild Rice Salad Post by :edwood Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2763

Click below to download : Vegetables - Artichoke Wild Rice Salad (Format : PDF)

Vegetables - Artichoke Wild Rice Salad

1 (6 oz.) pkg. long grain and wild rice
1 (14 oz.) can artichoke hearts, drained and chopped
12 pimiento stuffed olives, chopped
3 green onions with tops, chopped
1 (2 oz.) jar pimiento, chopped
1 cup chopped celery
1/2 cup mayonnaise
1 tsp. curry powder
tomato wedges

Cook rice, omitting butter, cool. Add remaining ingredients except tomato wedges. Mix well. Cover and chill thoroughly. Garnish with tomato. Serves 8 to 10.

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Vegetables - Artichoke -  Artichoke And Shrimp Bowl Vegetables - Artichoke - Artichoke And Shrimp Bowl

Vegetables - Artichoke -  Artichoke And Shrimp Bowl
1 egg yolk 2 tbsp. chopped parsley 3/4 cup olive oil 2 tbsp. chopped chives 1/4 cup wine vinegar 2 tbsp. Dijon mustard 1 pkg. frozen artichoke hearts, cooked until tender crisp 1 shallot, chopped fine 1 lb. medium shrimp, cleaned and cooked Use blender or hand beater. Using blender, place egg yolk in container and blend for 10 seconds.(Hand: Mix for 2 min). Add oil, vinegar and mustard. Beat only til mixture is creamy. Place dressing in bowl with shallots, herbs , artichoke hearts and shrimps. Marinate for several hours, or overnight. Looks lovely served in a silver or silverplate

Vegetables - Artichoke -  Artichoke Tarts Vegetables - Artichoke - Artichoke Tarts

Vegetables - Artichoke -  Artichoke Tarts
Prep Time | 15 min Cook Time | 15 min Level of Difficulty | Easy 6 serving(s) cooking spray, or enough to coat pan and wonton wrappers 16 piece(s) wonton skin(s), also known as wrappers (3 1/4 X 3 1/4-inch) 1/4 cup(s) low-fat shredded cheddar cheese 4 oz fat-free cream cheese, softened 1/4 tsp cayenne pepper 1/2 tbsp Dijon mustard 2 tbsp sweet red pepper(s), chopped 7 oz canned artichoke hearts, without oil, drained and chopped 1/4 cup(s) parsley, fresh sprigs Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray. Gently press 1 wonton wrapper