Recipe for...hot broccoli-potato salad


Recipe for... salad recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	hot broccoli-potato salad This recipe is rated : 0 Recipe Ingredients 6 medium sized new potatoes, peeled and cubed 1 (1lb) bunch broccoli 1/4 cup vegetable oil 3 tbs white wine vinegar 3 tbs orange juice 2 tbs minced fresh parsley 2 tbs olive oil 1 clove garlic, minced 1 tsp salt 1 tsp dried whole basil 2 green onions with tops, thinly sliced 3 drops hot sauce Cherry tomatoes, halved Cooking Procedures Cook potatoes in a small amount of boiling water 10 minutes or until tender; drain. Set aside, and keep warm. Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli thoroughly; cut flowerets and stems into bite sized pieces. Cook broccoli in a small amount of boiling water 7 minutes or until tender; drain. Set aside and keep warm. Combine vegetable oil, vinegar, orange juice, parsley, olive oil, garlic, salt, and basil in a small saucepan; bring to a boil. Remove from heat; stir in green onions and hot sauce. Arrange potatoes and broccoli on serving platter; pour hot oil mixture over top. Garnish with cherry tomatoes.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: f soups. Bones left over, cooked or not, ought to be cracked, and added to the contents of the soup kettle. The superfluous fat of a roast is better trimmed off when raw, and prepared for future use by cutting it in squares, and rendering or " trying it out." Have the clean drippings poured through a fine sieve into a bowl, and set away in a cool place. The fat left after the meat has been served may be appropriated to the same purpose, but it is inferior in quality. The drippings of di
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