Food recipes
Crunchy Angel Hair Pasta
Crunchy Angel Hair Pasta
Ingredients:
1 cup vegetable oil
4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
⅓ cup chopped green onion
¼ cup chopped red cabbage
¼ cup shredded carrot
¼ cup crumbled bleu cheese
Directions:
1. Make bleu cheese vinaigrette by combining all ingredients except vinegar
and lemon juice in a small saucepan over medium heat. When the mixture
begins to bubble, turn off the heat. When the mixture is cool, combine it with
the rice vinegar and lemon juice in a blender. Blend on high speed for 1
minute, cover, and chill.
2. Make cinnamon pecans by combining the sugar, water, butter,
cinnwamon, and salt in a small pan over medium heat. When the mixture
begins to bubble, add pecans. Stir constantly until the liquid evaporates and
the sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or
burn. Pour the nuts out onto a plate to cool.
3. To make the crunchy angel hair pasta, bring several cups of water to a
boil in a large saucepan. Break the pasta into quarters and boil for 2
minutes, then drain and rinse with cold water. Bring 1 cup of oil to 325
degrees F. Fry the pasta in several batches in the oil for 1 minute or until
light brown. Drain on paper towels. When the fried pasta is cool, break it
into smaller bite-size pieces.
4. Assemble the salad by combining lettuces, green onion, red cabbage,
shredded carrot, pecans, and pasta in a large bowl. Toss with ¾ cup of the
dressing and serve in two bowls with 2 tablespoons crumbled blue cheese
on top of each serving.
• MAKES 2 SERVINGS.
TIDBITS
You can save some time by substituting crispy chow mein noodles for the fried angel
hair pasta. Just be sure to break the noodles up a bit before tossing them into the salad.
Find chow mein noodles in the supermarket aisle where the Asian foods are stocked.
OUTBACK STEAKHOUSE MASHED SWEET POTATOES
This special side may not always be available at your local Outback Steakhouse, so
just in case it gets yanked, here’s a clone recipe to satisfy your craving. The butter,
sugar, and spices added to the baked and mashed sweet potatoes make this dish great
with salmon, chicken, turkey, and pork; and it totally rocks as a holiday feast side. The
original version is so sweet and rich that it could double as pie filling. I’ve actually
had to back off a bit on the butter and brown sugar compared to the helping I was
served at the restaurant. And just check out the amazing finishing touch: pecans, corn
flakes, and oats mixed with butter, brown sugar, and cinnamon for a streusel-like
crunchy topping.You’ll be tempted to eat this topping by itself with a spoon!
Ingredients:
1 cup vegetable oil
4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
⅓ cup chopped green onion
¼ cup chopped red cabbage
¼ cup shredded carrot
¼ cup crumbled bleu cheese
Directions:
1. Make bleu cheese vinaigrette by combining all ingredients except vinegar
and lemon juice in a small saucepan over medium heat. When the mixture
begins to bubble, turn off the heat. When the mixture is cool, combine it with
the rice vinegar and lemon juice in a blender. Blend on high speed for 1
minute, cover, and chill.
2. Make cinnamon pecans by combining the sugar, water, butter,
cinnwamon, and salt in a small pan over medium heat. When the mixture
begins to bubble, add pecans. Stir constantly until the liquid evaporates and
the sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or
burn. Pour the nuts out onto a plate to cool.
3. To make the crunchy angel hair pasta, bring several cups of water to a
boil in a large saucepan. Break the pasta into quarters and boil for 2
minutes, then drain and rinse with cold water. Bring 1 cup of oil to 325
degrees F. Fry the pasta in several batches in the oil for 1 minute or until
light brown. Drain on paper towels. When the fried pasta is cool, break it
into smaller bite-size pieces.
4. Assemble the salad by combining lettuces, green onion, red cabbage,
shredded carrot, pecans, and pasta in a large bowl. Toss with ¾ cup of the
dressing and serve in two bowls with 2 tablespoons crumbled blue cheese
on top of each serving.
• MAKES 2 SERVINGS.
TIDBITS
You can save some time by substituting crispy chow mein noodles for the fried angel
hair pasta. Just be sure to break the noodles up a bit before tossing them into the salad.
Find chow mein noodles in the supermarket aisle where the Asian foods are stocked.
OUTBACK STEAKHOUSE MASHED SWEET POTATOES
This special side may not always be available at your local Outback Steakhouse, so
just in case it gets yanked, here’s a clone recipe to satisfy your craving. The butter,
sugar, and spices added to the baked and mashed sweet potatoes make this dish great
with salmon, chicken, turkey, and pork; and it totally rocks as a holiday feast side. The
original version is so sweet and rich that it could double as pie filling. I’ve actually
had to back off a bit on the butter and brown sugar compared to the helping I was
served at the restaurant. And just check out the amazing finishing touch: pecans, corn
flakes, and oats mixed with butter, brown sugar, and cinnamon for a streusel-like
crunchy topping.You’ll be tempted to eat this topping by itself with a spoon!
Printed from https://recipe.bluelayer.org/recipe/71068/crunchy-angel-hair-pasta