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re: Please remove sticky - replacement post below
Posted on 9/6/19 at 11:05 am to NotoriousFSU
Posted on 9/6/19 at 11:05 am to NotoriousFSU
Sassy's Salad (Used to be in the cookbook, but I can't find it now.)
2 T balsamic vinegar
1/4 c olive oil
1/4 c canola
4 T sugar or less (I use Splenda)
2 T white wine vinegar
2 t pepper
1 t salt
5 dashes Tabasco
Shake to dissolve sugar. Keeps in the fridge. I double and triple it all the time.
Good with mixed lettuces like romaine and butter lettuce,spring salad mix or baby spinach, sliced strawberries or mandarin oranges, toasted almonds or pecans or praline pecans, crumbled feta (or goat cheese) and red onions. There’s a brand of pecan pie pecans by Emerald or something like that in a green bag that most stores sell in the nut section that works perfectly with this salad mixture.
2 T balsamic vinegar
1/4 c olive oil
1/4 c canola
4 T sugar or less (I use Splenda)
2 T white wine vinegar
2 t pepper
1 t salt
5 dashes Tabasco
Shake to dissolve sugar. Keeps in the fridge. I double and triple it all the time.
Good with mixed lettuces like romaine and butter lettuce,spring salad mix or baby spinach, sliced strawberries or mandarin oranges, toasted almonds or pecans or praline pecans, crumbled feta (or goat cheese) and red onions. There’s a brand of pecan pie pecans by Emerald or something like that in a green bag that most stores sell in the nut section that works perfectly with this salad mixture.
Posted on 9/6/19 at 2:08 pm to Gris Gris
Praline Cookies
1 extra large egg white
1 c light brown sugar
2 c whole pecan halves or pieces
½ t salt
1 T flour
1 T vanilla
Beat egg white and salt until stiff. Add brown sugar and flour. Beat to mix together. Stir in vanilla. Stir in pecans until coated.
Drop heaping tablespoons on greased cookie sheet or silpat.
Bake at 275 for 20-30 minutes. Let cool before removing. They will get harder as they cool.
Makes about 24.
Can be made ahead of time and stored in an air tight container. They are delicate so take care in stacking.
1 extra large egg white
1 c light brown sugar
2 c whole pecan halves or pieces
½ t salt
1 T flour
1 T vanilla
Beat egg white and salt until stiff. Add brown sugar and flour. Beat to mix together. Stir in vanilla. Stir in pecans until coated.
Drop heaping tablespoons on greased cookie sheet or silpat.
Bake at 275 for 20-30 minutes. Let cool before removing. They will get harder as they cool.
Makes about 24.
Can be made ahead of time and stored in an air tight container. They are delicate so take care in stacking.
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