Visitors also viewed this recipe: tuna meatballs and sauce warm vegetable salad with chicken livers

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Peaches syrup 1/2 cup raisins mionetto sergio 1/2 cup Del Monte 1 cup plain yogurt 1 teaspoon salt 1 teaspoon curry cooked chicken 2 breasts into chunks 1 cup water 1/2 cup chopped celery 1 can peaches biased Del Monte chopped drained (425 g.) 1/4 cup chopped walnuts thick Season chicken breasts with garlic, mustard, chicken bouillon. Saute in a pressure cooker, add water and cook for 15 minutes. Drain and chop fine. Cool. In a small saucepan boil syrup with raisins to evaporate. Cool. Mix with yogurt, salt and curry. Place in bowl, add chicken and celery, mix well, add peaches and nuts. Refrigerate. Serve on individual plates on lettuce leaves. mionetto sergio Optional: serve the salad in hollowed melon parties and taking balls with "Parisian spoon" Fill around salad and garnish with lettuce and melon balls.
2 potatoes kilos 1/4 cup white wine 1/4 cup wine vinegar mionetto sergio 1/3 cup chopped parsley 1/4 cup chopped chives 1/2 teaspoon sugar 1 tablespoon Dijon mustard 1/4 cup olive oil 1/3 cup fresh basil 1 small canned sweet corn Del Monte 1/2 cup stuffed olives and spicy pepper to taste 1.1 / 2 cup mayonnaise Salt tajadeadas, 3 hard boiled eggs, chopped 1 can tuna, drained and flaked Cook the potatoes in boiling salted water enough, a celery and crushed garlic. Peel and split into small cubes. Away. Large mixing mustard, sugar, vinegar, wine, mayonnaise, parsley, basil, chives, olives and olive oil in bowl slowly. Add salt, pepper, hot and then cold potatoes. Add, carefully stirring the eggs and tuna. If you want to serve molded fireplace cover a mold with plastic wrap. Fill with salad pressing a bit. Refrigerate 4-6 hours and put on lettuce. Garnish with avocado slices. 12 servings
Visitors also viewed this recipe: tuna meatballs and sauce warm vegetable salad with chicken livers Squash Cheesecake with Caramel Sauce Wraps apple boxes chocolate fudge savanah
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