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Today I have a fresh and flavorful secret recipe that will show you how to easily recreate Golden Corral’s Asian salad. Golden Corral is known for its family friendly atmosphere and the real homemade dishes. After 40 years of providing delicious food at a great value, they are well known as America’s #1 buffet and grill.
This recipe couldn’t be more simple to prepare. The Asian ginger dressing is what makes this salad special. You can serve this as 4 side salads, or I like to top it with some grilled chicken to create a healthy dinner.
New Secret Recipe
8 cups (approx. 1 or 2 heads) Romaine Lettuce, cut into 1 inch pieces
1/2 cup Asian Ginger Dressing (**Recipe below)
1 cup red grapes, fresh
1 cup mandarin oranges, from canned, drained
1/4 cup La Choy Rice Noodles
Prepping Lettuce, Oranges and Grapes:
Cut the core off two heads of Romaine lettuce. Remove any soiled or damaged leaves. Wash. Shake lettuce to remove excess water. Use a knife to cut leaves into 1 inch x 1 inch pieces. Measure 8 cups of cut lettuce.
Drain mandarin oranges.
Wash grapes. Remove grapes from stems.
Just before serving, combine Asian Ginger Dressing and Romaine lettuce in large mixing bowl. Lightly toss until Asian Ginger
Dressing covers Romaine lettuce.
Top salad evenly with red grapes and mandarin oranges.
Sprinkle evenly with 1/4 cup of rice noodles.
1 small clove garlic, minced
1 1/2 teaspoons minced fresh ginger root
2 Tablespoons olive oil
1 Tablespoon sesame oil
4 teaspoons rice vinegar
1 Tablespoon soy sauce
1 Tablespoon honey
1 Tablespoon water
In a small jar or container with a tight fitting lid, combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey, and water. Cover container and shake well before serving.
Makes about 1/2 cup dressing.
Source: Secret Recipe Forum
Until Next Time… Be Well!
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1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg −− lightly beaten
4 1/2 cups sifted all−purpose flour
2 tablespoons melted butter −− for brushing rolls
Sprinkle the yeast over very warm water in a large bowl Stir until yeast dissolves. Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter, then bake in a 375 degree F oven for 18 to 20 minutes or until nicely browned.
Makes 2 Dozen:::
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