Browse Category by Debbie Allen
Debbie Allen, Sauces

Marinara Sauce

This is the recipe for using up odd bits of fresh tomatoes from the garden. It’s great in the middle of winter over pasta, vegetables, meats, whatever.

Brown onions in a small amount of olive oil. Peal tomatoes and squeeze out excess water. Add tomatoes to onions. Add salt, pepper, sugar, fresh basil to taste. Bring to a boil and simmer until desired thickness. Add white wine near the end of the cooking period, if desired.

Freeze in various sizes of containers for use when there aren’t any good fresh tomatoes available.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Pasta Salad

2 c. shell macaroni
3 c. cooked and cubed chicken
1/4 c. finely chopped onion
11-oz. can mandarin oranges, drained
3/4 c. slivered almonds
1/4 c. diced celery
1-1/2 c. seedless red or green grapes
1-1/2 c. mayonnaise

Cook macaroni; drain and rinse in cold water.

Combine pasta and remaining ingredients in large bowl.

Cover and refrigerate 3-4 hours to blend flavors.

Serve on bed of lettuce leaves. Serves 8.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken-Spinach Toss

15-1/4 oz. can pineapple chunks
8 c. torn spinach
2 c. cubed cooked chicken
1 c. fresh bean sprouts
8-oz. can sliced water chestnuts, drained
1/3 c. salad oil
1 T. sugar
3 T. soy sauce
2 T. lemon juice
1/8 t. pepper
2 T. sesame seed, toasted

Drain pineapple, reserving 1/3 c. juice.

In bowl combine the pineapple, spinach, chicken, bean sprouts, and water chestnuts.

In screw top jar combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice, and pepper; shake well. Pour over salad; toss. Sprinkle with sesame seed. Serves 4.

(Without the chicken, this makes a nice vegetarian salad.)

Debbie Allen, Main Dish Salads, Poultry, Salads

Thai Chicken Salad

2 c. cooked chicken pieces
1/3 c. salad oil
2 T. peanut butter
4 t. soy sauce
4 t. cider vinegar
1-1/2 t. sugar
1/8 t. crushed red pepper
3 green onions, chopped
lettuce leaves
sprouts, cucumber slices, chopped peanuts to garnish

In large bowl, whisk salad oil, next 5 ingredients, and 1 T. water. Stir in green onions. Add chicken pieces and toss to coat with dressing.

Serve on lettuce leaves and garnish. Serves 4.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Salad with Almonds and Grapes

4 c. cubed, cooked chicken
3/4 c. sliced or slivered almonds
1 c. sliced celery
1-1/4 c. seedless green grapes
3/4 c. mayonnaise
1/4 c. sour cream
2 t. lemon juice

Place chicken, almonds, celery, and grapes in a large bowl. Stir together the mayonnaise, sour cream, lemon juice and salt and pepper to taste. Add to chicken and mix gently. Serve on crisp lettuce leaves.

Debbie Allen, Main Dish Salads, Poultry, Salads

Polynesian Chicken Salad

3 c. chopped cooked chicken
15-1/4 oz. can pineapple chunks, drained
1/4 c. plus 2 T. flaked coconut
2 stalks celery, thinly sliced
1 t. curry powder
1/4 t. salt
2/3 c. mayonnaise
1/2 c. toasted slivered almonds
1 banana, sliced
lettuce leaves
11-oz. can mandarin oranges, drained
2 T. flaked coconut, toasted

Combine first 7 ingredients in a large bowl; toss lightly. Cover and chill 2 hours. Just before serving, add almonds and banana. Serve on lettuce leaves. Garnish salad with mandarin oranges and toasted coconut. 4-6 servings.

Debbie Allen, Main Dish Salads, Salads

Roast Beef and Asparagus Salad

1/2 c. salad oil
3 T. white vinegar
2 T. soy sauce
2 T. minced, peeled ginger
1 t. Oriental sesame oil
1 green onion, thinly sliced
1 lb. asparagus
1 lb. roast beef from deli (in one piece)
1 small head Boston lettuce
2 medium sized tomatoes
8 oz. whole water chestnuts, drained

In small bowl, with fork, mix salad oil, white vinegar, soy sauce, ginger, sesame oil, and green onion; set aside.

Break off tough ends from the asparagus; trim scales if the stalks are gritty.

In 10″ skillet over high heat, heat asparagus and 1/2″ water to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until asparagus is tender-crisp. Drain.

Thinly slice roast beef. Wash lettuce and separate into leaves. Slice tomatoes. Line platter with lettuce.

Arrange asparagus, roast beef, tomatoes, and water chestnuts on lettuce. Pour dressing over salad.

Debbie Allen, Main Dish Salads, Salads

Deli Ham and Cheese Salad

1-1/2 lb. baked ham, sliced 1/4″ thick, cut in matchsticks
1-1/2 lb. Swiss cheese, sliced 1/4″ thick, cut in matchsticks
3 green onions, sliced
2 T. chopped parsley
1 t. minced fresh thyme
2 T. white wine vinegar
1 T. Dijon mustard
1/2 t. salt
1/4 t. pepper
1/2 c. extra virgin olive oil

Combine ham, cheese, onions, parsley, and thyme.

In small bowl, whisk together vinegar, mustard, salt and pepper. Gradually whisk in olive oil in thin stream.

Pour vinaigrette over ham and cheese and toss well. Cover and refrigerate.

Serve at room temperature.

Debbie Allen, Sauces

3-Minute Barbecue Sauce

3/4 c. Karo syrup
1/2 c. ketchup
1/4 c. Worcestershire or soy sauce
1/4 c. prepared mustard
2 t. ground ginger

In bowl stir together Karo syrup and remaining ingredients. Brush on meats or poultry, turning frequently, during last 20 minutes of grilling. Makes about 1-1/2 cups.

Debbie Allen, Sauces

Thick Barbecue Sauce

2 medium onions, chopped fine
3/4 c. Coca Cola Classic
3/4 c. ketchup
2 T. vinegar
2 T. Worcestershire sauce
1/2 t. chili powder
1/2 t. salt

Bring everything to a boil; simmer, covered, 45 minutes or until thick. Makes 2 cups.