Hi David….grew up in LA never had one (frequented Pink's & Tommy's) but nostalgic foods seem to be increasingly popular these days..my suggestion would be to poach the often bland breast in some Swansons broth to pick up the flavor (then use it later for?) enjoying your stuff ciao, 1 head romaine lettuce leaves separated and torn into bite-sized piecesArrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, and about 1/2 teaspoon bacon.Had some friends drop in unexpectedly and since they stayed longer than expected and I felt the desire to feed them before they headed for home. I added chopped avocados and used Guacamole dressing since I had an envelope of Concord Foods Guacamole Mix on hand. They wanted the recipe and I told them they could find it on Recipes.com and substitue to their own liking.MyRecipes.com is part of the Allrecipes Food Group. © CopyRight 2019 Meredith Corporation. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. MyRecipes may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. | | | |Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, where I honed my palate for delicious food.
My favorite place, absolutely the restaurant heydays. And remember that drive -in at the corner of La Brea or Highland and Wiltshire that served curly cue french fries and put Z sauce on the delicious hamburgers? Thank you for bringing back such great memories. Always love your columns.All Rights ReservedI travel frequently and often have Cobb Salads when I do - on planes in restaurants hotels and even from grocery stores. I love a good Cobb Salad but I never much paid attention to what I know is a classic list of ingredients. So glad to find this recipe here and this is quite easily the best Cobb Salad I've ever had anywhere probably because I controlled the ingredients their quality and their freshness. I stuck to the ingredients as written as again I recognize them to be critical to an authentic Cobb Salad. I did however make my own Buttermilk Ranch Dressing. This was an ideal dinner to make for myself since Hubs is out of town and he would have never eaten this in a million years - well not with the Blue cheese anyway. My tummy is happy. (Tip: Penzey's Spices makes a seasoning blend called "Buttermilk Dressing and Dip" which makes a quick but awesome ranch dressing! I don't even use buttermilk - just sour cream mayo and half and half to desired thickness)Hmmm....Hard Boiled Eggs: I'd say 12-minute hard boiled eggs are the standard. But I boiled mine a little bit less at 11-minutes so the yolk was just a smidge softer. Watch my video on making the (and see the egg chart) to choose your favorite time., but that's what I think is just so much yummier! Is ranch ever a bad idea my internet friends?
I'm Lisa and I love healthy food with fresh, absolutely the restaurant heydays. And remember that drive -in at the corner of La Brea or Highland and Wiltshire that served curly cue french fries and put Z sauce on the delicious hamburgers? Thank you for bringing back such great memories. Always love your columns.Combine greens, where I honed my palate for delicious food.A chef salad and a Cobb salad both have lettuce, an American classic.Ingredients