WINE AND 7UP RECIPES

Name: Wedge Salad
Total time: 20 min
Yield: Serves 4
Ingredients: 1 cup cherry tomatoes, approximately 12 to 15, cut in half, about a half pint; 1 small shallot, peeled and diced, approximately 2 tablespoons; 2 tablespoons red-wine vinegar; Kosher salt and freshly ground black pepper, to taste; 2 thick slices bacon; 8 ounces blue cheese, like Roquefort, crumbled; 1/4 cup buttermilk; 2 tablespoons mayonnaise; 1 tablespoon olive oil; 1 teaspoon hot sauce; 1 teaspoon lemon juice; 1 dash Worcestershire sauce, to taste; 1 large head iceberg lettuce, the outer leaves removed, cut into 4 wedges; 2 tablespoons finely minced chives

WEDGE SALAD RECIPE - NYT COOKING - RECIPES AND COOKIN…

Wedge Salad Recipe - NYT Cooking - Recipes and Cookin… image

Wedge salads are essential steakhouse fare and have been for decades – “iceberg wedges, blue cheese, bacon” was Roger Sterling’s order on “Mad Men” when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it’s a pleasant evening you’re having, a retro delight. Wedge is a salad for pleasure.

Provided by Sam Sifton

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 cup cherry tomatoes, approximately 12 to 15, cut in half, about a half pint
1 small shallot, peeled and diced, approximately 2 tablespoons
2 tablespoons red-wine vinegar
Kosher salt and freshly ground black pepper, to taste
2 thick slices bacon
8 ounces blue cheese, like Roquefort, crumbled
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon hot sauce
1 teaspoon lemon juice
1 dash Worcestershire sauce, to taste
1 large head iceberg lettuce, the outer leaves removed, cut into 4 wedges
2 tablespoons finely minced chives

Steps:

Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.

Nutrition Facts : @context http//schema.org, Calories 403, UnsaturatedFatContent 17 grams, CarbohydrateContent 12 grams, FatContent 33 grams, FiberContent 3 grams, ProteinContent 17 grams, SaturatedFatContent 14 grams, SodiumContent 1249 milligrams, SugarContent 7 grams, TransFatContent 0 grams

SAVORY SLOW COOKER BEEF TIPS RECIPE | ALLRECIPES

Savory Slow Cooker Beef Tips Recipe | Allrecipes image

A few minutes to prepare this yummy dinner that the family will eat right up!! Serve over rice.

Provided by Kathleen

Categories Everyday Cooking

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds beef stew meat
2 (10.75 ounce) cans cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix
1 onion, minced
2 garlic cloves, minced
1 (8 ounce) package sliced cremini mushrooms
1 cup ginger ale

Steps:

Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.

Nutrition Facts : Calories 338.2 calories, CarbohydrateContent 18.4 g, CholesterolContent 79.8 mg, FatContent 14.7 g, FiberContent 1.8 g, ProteinContent 31.8 g, SaturatedFatContent 4.7 g, SodiumContent 1150.4 mg, SugarContent 6.9 g

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